KlXAi ■-/• Class iJiJllIi Book___J4_3£iL Copyright N". COPYRIGHT DEPOSm IF YOU WOULD HAVE A FINE ROSE BED Five things observe with care : Whose plants you get, What plants you set, And How and When and Where. Five important questions, but who knows the right answer? We have it. All in a little book "How To Grow Roses." This book answers not only these five questions but almost every imaginable question you need think of about Roses. It has been written by a man who has been answering the questions about Roses from a hundred thousand cus- tomers in the past ten years. He knows what you will need to know to have success, and that is what he tells you in this book. (Price 10 cents.) Furthermore this firm also guarantees their roses to bloom for you. If you want a Star Rose Bed — write to The Conard & Jones Company Growers of the "Best Roses in America" Their catalog ought to be in every flower Wp»C<- C^ffwrf^ P«5 loving home in America. It's free. »" CaL VJIUVC, 1 d. \\ o 23= ;l d i,^j 1 t [y ■ u^ > ji ■A O 'i M E^ o o.'S ^ s^; u Si. •" w g§ o "3 J! asii u &1 Uh 1 2 o i u. ^ h T a UJ " (J CJ ° •-3 J ^ 4> bJ >- rt-O "3 2 HE arren St. nonl Placi II bJ N ' ^ -^ ■^"W !^"li C 9 oj OS . •" e * Oo: — ha**^ >.u J*l 3=^ uu S-a ° za M/^^T A T?1Z^T?'C '^ made from the finest Fruits, rS. V^J_//-VrvJVJjy O Nuts, Spices and Brandy obtain- HOME ■ MADE 7""'' "' '° "' ""\ "" FRUIT CAKE 45c per lb. ^ For Sale by JOSHUA CLARKE ^^ 121 Main Street, Lancaster, Ohio C. W. WOODIN & COMPANY WHOLESALE AND RETAIL DRY GOODS CARPETS AND NOTIONS NEW YORK OFFICE 45-51 LISPENARD STREET 123-125 WEST MAIN ST. LANCASTER, OHIO THIMMES BROS. Wholesale and Retail Dealers in FRESH and CURED MEATS Shippers of all kinds of Live Stock CORNER WHEELING AND COLUMBUS STREETS and 221 SOUTH BROAD STREET C. PHONES 43 and US LANCASTER, OHIO Ohio University ATHENS, OHIO 1910 Summe School JUNE 20 -JULY 29 C 40 Professors. 130 Classes. Training Classes. Model School. College Credits. Free Lectures. Kindergarten. Teachers' Conferences. Tui- tion, $3.00. 731 Students in 1909. C SPECIAL TERM for Teachers and Prospective Teachers May 2 to July "29. Review and advanced work — Preparation for Teachers' Exam- inations. Tuition, 13 weeks, $6.00. ALSTON ELLIS, President Seeds That Grow! If you want the Best it is possible to Grow, such as you can rely upon to produce the Choicest Vegetables and Most Beautiful Flowers, you should try BURPEE'S SEEDS ! We shall be pleased to mail you, upon application, Burpee's New Annua} for 1910,— long knovi^n as "The Leading American Seed Catalog." The first edition is more than four hundred thousand copies and yet it is too expensive a book of 178 pages to mail unsolicited except to our regular customers. With elegant colored plates and hundreds of illustrations from nature it tells plain truth and is a Safe Guide to success in the garden. Do you want a copy ? If so, send your address today to W. ATLEE BURPEE & CO. SEED GROWERS PHILADELPHIA, PA. The Weekly Record *[ Send it to your friends and save yourself " the trouble of writing the news in letters j ^f» ^ l/^D DOnVnrfM/^ M] stationery. CalUng cards, ! ^ I «|V^II> A 1^11^ 1 11^ V* ^ and Invitations a Specialty. i "^ of Every Description o7deV*ol°Pr7n°rn''/'''' a Year Your inquiries will receive the prompt attention of our Mail Order Department Bonnet's JEWELERS K^^^'n "Ti ^T O OPTICIANS 77 NORTH HIGH ST., COLUMBUS, OHIO w c w... ^ Q WEBB & SON •"""'' Dealers in FRESH AND SALT MEATS LIVE STOCK, POULTRY, ETC. Shop No. 2-Phone Is NEW STRAITSVILLE, OHIO JOHN R. HELLENTHAL Greenhouses: No. 32 ^T^^l ^ m Store: No. 253 South East Moler Street B^ I ^^ «iSV ^% ^T ^'^'' Street BOTH PHONES JL AX^A AOL COLUMBUS, OHIO Notable Kitchen Specialties of all kinds, to lighten the housekeeper's wrork, will be found at the SCHOEDINGER-M ARR CO. 106 North High Street, Columbus, Ohio 5 Pohrs Hair & Physical C' / « I \ 1 Successor to mime rarior /^^j.Sf'"'"'' 122 >2 South High Street, Room 1 COLUMBUS, OHIO Everything in Hair Goods Made to your Order. Prices Reasonable Mechano Therapeutic Treat- ments for the hod^ OPTICAL GOODS. Eyes examined free PROF. I. H. POHL, Prop. The Golden Rule Policy of treating our customers as we would wish them to treat us has, in a third of a century, built our business from nothing to many million dollars a year, and it is growing at a tremendous rate. We guarantee that all goods you buy of us shall suit you perfectly, cr we stand ready to refund your money. We sell everything that you eat, use and wear. Our Groceries are pure and comply with all requirements of National and State Pure Food Laws. If you are not in possession of our large, general, annual catalogue, you can lave a copy free and prepaid if you will lake the trouble to write us for it. Also, our large Grocery Price List, issued new every sixty days. A complete guide to all the good things to eat, sold by us at lower than usual prices. Write for either, or both. Yours respectfully, Montgomery Ward & Co. Chicago Avenue Bridge, Chicago CHARLES CANTER Shawnee, O. Mary C. Rader FASHIONABLE MILLINERY SHAWNEE, OHIO FLORIST Indoor and outdoor Vegetables, Flowers, Plants of all kinds. Floral Designs made to order. All kinds of Cut Flowers in season. X < H o z en u > CD O 2 UN en "^nx^ JLOGA^ LONO TELEPHONI sYs;S§ C < m > r H PI r n o z w H The Perry County Telephone Company Good Service at Reasonable Rates General Office, NEW LEXINGTON, OHIO JENKINS BROS. The Old Reliable Stand Shawnee, O. Fancy Groceries, Dry Goods, Ladies' and Gents' Furnishings, etc. Elder and Rieske Shawnee, O. ICE CREAM By Wholesale and Retail Fresh Bread and Cakes Daily Service as Regalar as the Sun Guaranteed for 15 Years No More Roof Exp ense When you use Dickelman Extra — your roof troubles are over. Our 15-year guaranty- Stamped on every roll — and given to you in black and white protects you absolutely. It simply means that you will have no more roof expense — no more roof troubles — for at least 15 years after the date you purchase. Most likely you will never have to roof the same building again. DICKELMAN EXTRA Galvanized Metal Roofing We guarantee it for 15 years, but know it will last twice that long. We kiimv that our roofing which was put up 2j years ago is still in excellent tecnditiim — and should last 25 years longer. We do not simply tell you or promise i you our roofing will last for 15 years — we guarantee it. Ask your dealer about DICKELMAN EXTRA. If he doesn't sell it, write us at once for sample and our valuable roofing book — sent prepaid. Kuovi -u'/iywe ca.r\ ^-i/arantee o\xv roofing for 15 years while others make vague promises that mean nothing. The secret of the durability of Dickelman Extra lies in the wonderful system of galvanizing — and the high quality of the materials used. The metal sheet we use for a base is made by a special process which leaves it tough — yet pliable and open-grained. So the galvanizing material fills up the "pores" — and actu- ally becomes a part of the finished sheet. This prevents it from cracking — .scaling — wearing or rusting off. Try a Can of BARRINGTON HALL the steel cut *'Bakerize minutes, let it cool and add h cup of yeast; melt a piece of butter the size of a large walnut; stir it in with enough flour to make a stiff sponge; let it rise 3 hours; then roll and cut out the biscuit. Make them thinner than ordinary biscuit ; spread evenly with butter, double together ; draw out to make a good shape ; let rise from 1-5 to -30 minutes, and bake in a quick oven. TEA BISCUITS, NO. 2. Mrs. Michael Monahan. Sift together 1 quart flour. 1 teaspoon each sugar and salt, and 8 teaspoons baking powder. Then rub in 1 tablespoon lard, and add 1 pint of either sweet milk or water, or both mixed. The dough should be as soft as can be handled. Flour the board and roll out, cut with a small tin cutter, and bake in a good hot oven about 20 minutes. TEA RUSKS, NO. 1. Miss H. C. Van Meter. 3 teacups flour, | cup sugar, 1 cup sweet milk, 2 heaping table- spoons butter melted, 2 eggs, 3 teaspoons baking powder. TEA RUSKS, NO. 2. IMrs. B. James. Dissolve 1 cake compressed veast in h cup lukewarm water ; scald 1 pint milk, and let cool till lukewarm; sift 3 cups flour in a bowl, add the milk, strain in the yeast, beat and let rise till very BREAD AND BREAKFAST FOODS. 3 9 light. Cream f cup sugar with h cup butter, add 1 teaspoon salt, and as much either cinnamon or lemon extract ; work into Lhe sponge with 4 eggs, and enough flour to make a soft dough. Knead and set to rise ; when very light roll to V inch in thickness Cut w-ith a biscuit cutter, let rise again and bake. Powdered or light brown sugar preferable. VELVET ROLLS. Mrs. Arthur Van Meter. For IJ dozen rolls use 1 quart flour, 2 taltlespoons butter. \ yeast cake, ^ teaspoon salt, whites of 2 eggs, a generous \ pint of milk. Boil the milk and add the butter to it. Let it cool, then add the sugar, salt, yeast, and the well beaten whites of egg. Sift the flour into a bowl and pour the mixture upon it, stirring with a spoon until it is smooth. Cover closelv and let rise in a warm place over night. In the morning knead afrain, and let rise until twice its size. Make into rolls, place in buttered pans, and let rise again until twice their size. Bake 2') minutes. WAFFLES, NO. 1. 1 pint sweet milk, i cup l)iittermilk or clal)ber, 2 eggs beaten separately, U pints flour, and a piece of lard the size of a small egg, melted. Beat well for 15 minutes. Grease the irons, fill with the batter and bake quickly, turninsf the irons. Sour milk or butter- milk will do without any sweet milk. WAFFLES, NO. 2. Add 2 ounces of melted butter to 1 pint milk, then 4 well beaten eggs, 1 pound sifted flour, 1 teaspoon salt, and 4 tablespoons yeast. Let stand until light. Pour on well greased waffle irons, bake on both sides by turning the irons: and serve immediately. WHEATEN GRITS. Put 1 pint cold water, l pint milk and 1 teaspoon salt in a sauce- pan and let come to a boil. Add J- pound wheaten grits, and boil slowly IJ hours, stirring occasionally. Pour in a hot dish and serve with cream and sugar. If served cold, it makes a good dessert for children. WHEAT GRIDDLE CAKES. Mrs. John Cannon. Mix 1 pint sour milk, 1 egg, a little salt, 1 tablespoon melted butter, and flour enough to make the right consistency. Beat till very smooth. When ready to use, put in a little soda. WHOLE WHEAT BREAD. Set a sponge at night as for white bread. In the morning work it up with whole wheat flour. SOUPS. SOUP STOCK. Tlie most useful stock is made from beef. Soak a bone with meat on in plenty of cold water for an hour, cover and boil slowly 4 or 5 hours ; add the common soup vegetables, /. c, 1 onion, carrot and turnip, 1 stalk celery, 1 sprig parsley, a bay leaf, and, if liked, a few cloves and pepper corns ; simmer another hour, salt, and strain. Put in a cold place. The next day, skim and make your soup. Or keep a few days for strengthening cream soups and sauces. White Stock is made from veal or raw chicken bones. BARLEY SOUP. Mrs. Leo Fox. Wash and boil for 2 hours 1 cup barley in enough water to keep it well covered ; drain and add it to a good beef, veal or chicken broth ; let simmer for 10 minutes. Take from the fire and stir in the A'olk of 1 or 2 eggs beaten in \ cup sweet milk ; season with salt and a little nutmeg. Rice or tapioca may be used in the same way. BEEF SOUP. Mrs. R. P. Taylor. Put 1 pound lean beef in a kettle with 1 gallon cold water; let boil slowly 1 hour. Add 2 onions, 2 parsnips, 2 carrots, and 8 potatoes cut coarsely. Boil another hour ; then add a little parsley and 1 level tablespoon flour, cook 5 minutes longer, season with salt and pepper, and serve. BOUILLON. Cut in inch cubes 5 pounds lean round of beef; put I in a kettle and soak on back of stove \ hour; take the marrow from a 2 pound bone and brown the rest of the meat with this in a hot pan ; put all with the bone in the kettle, bring to the boil, skim, and simmer for 5 hours; add 1 tablespoon salt, 1 teaspoon pepper- corns, and ^ cup each of diced carrots, turnips, onions and celery ; cook 1 hour, strain and cool. Skim and clear by adding the beaten white of an egg while heating to serve. A little caramel or wine may be added. Serve in cups. 40 SOUPS. 41 CABBAGE SOLJP. Take h a small sound cabbage, cut in quarters, remove core and stale leaves, and cut in fine strips. Put in a saucepan with 1 tablespoon butter, U teaspoons salt and J teaspoon pepper; cook over a moderate fire 15 minutes, or until tender, stirring occasion- ally. Add 2 peeled and quartered raw potatoes, i pound each raw fresh, lean pork and beef, and 3.V quarts water. Cover pan and let sinuuer 2 hours. Take out the meat and chop it coarsely, re- turn to the pan, and when hot again, serve in a hot tureen with 2 ounces grated Parmesan cheese in a separate dish. CARROT SOUP. Wash and clean 1 dozen young carrots, slice thin, put in a saucepan with 2 tablespoons butter, and a little salt and sugar, and cook slowly turning often till they color. Add 1 pint rich broth and boil gently till the carrots are soft. Rub through a sieve, return to the saucepan, and take up when smoking hot. CELERY BROTH. Clean 3 stalks fresh celery. Take out the hearts, pick off spoiled leaves, and chop branches and roots in small pieces. Take l.V pounds beef, chop fine, put in a saucepan with 2 branches pars- ley, 1 branch each of chervil and chives (if at hand), the whites of 2 eggs, 2 teaspoons salt, 2 saltspoons pepper, and the washed and drained celery. Mix and heat for five minutes, place over the fire and slowly stir in 2} quarts water continuing till it reaches the boil. Set back and let simmer 1.} hours. Strain. CHICKEN BROTH. Wash in cold water and drain 1 pound fresh chicken bones; chop fine and put in a saucepan with 2^ quarts cold water ; set pan on fire and season with 1 teaspoon salt and half as much pepper. As soon as it comes to a boil, skim and add 1 each sliced carrot, turnip and onion, 2 branches each celery and parsley, 1 clove, 1 bay leaf, 2 chopped leeks, and a sprig of thyme. Cover pan and let simmer li- hours, skim and strain through a cheese- cloth, and serve. H wanted cold, put into a stone jar until cool, then place jar in a bowl of cracked ice and let get thoroughly cold. Serve in cups. n wanted for an invalid,- use the whole chicken cut up without any vegetable but rice. CHICKEN SOUP. "The Housekeeper's Friend." Cut up 2 chickens and put them in a pot with 5 quarts cold water. Season with salt and pepper. Let boil until the meat is very well done. Remove it from the liquor and cut it up into sniiill pieces. Put in the soup \ pound butter, mixed with a little flour, and a pint of cream, Throw in the cut meat and just before 42 OLD COUNTRY RECIPES AND NEW. you serve it add the beaten yolks of 2 eggs and a little parsley. You may also add (if in season) a pint of green corn cut from the cob and put in when the soup is half done. Squirrel soup is made the same way. CLAM CHOWDER. Wash 1 quart clams with 1 cup cold water, and keep the liquor. Chop the clanis. Make the chowder precisely as fish chowder, but put the clams in the fat at the same time with the potatoes. When about done, heat the clam liquor to the boiling point, strain, thicken with butter and flour and stir into the chowder just before serving. 1 cup hot cooked tomatoes is an addition liked in some places. COCKIE LEEKIE. Prepare a tender young chicken for cooking, and cut the meat into \ inch pieces. Put in a saucepan with 2 tablespoons butter, and cook about 10 minutes, stirring. Drain off the butter and add 3 quarts hot water. When it boils add 1 sliced onion (leeks, if at hand) , 1 small bunch fresh parsley, 2 teaspoons salt and h tea- spoon pepper. Cover and boil slowly 45 minutes. Add 2 ounces raw rice, cover again and boil slowly 40 minutes more. Skim, take out the parsley, and pour into a hot tureen. CONFEDERATE ARMY SOUP, as made at General Pickett's headquarters. "Mrs. Owen's Cook Book." 1 ham bone, 1 beef bone, 1 pod red pepper, 1 pint black eyed peas. Boil in a mess kettle in 2 gallons salted water. Splendid soup for a wet day. CONNECTICUT CHOWDER. Prepare as Eish Chowder, using the fish liquor when the pota- toes are added to the fat in place of 2 cups water; omit the milk, and use instead 2|- cups stewed and strained tomatoes. CONSOMMfi. Put in a saucepan 2 pounds finely chopped shin of beef, 1 medium sized sliced carrot, turnip, onion, branch of celery, pars- ley, tarragon and chervil, 2 sliced leeks, 1 bay leaf, 1 sprig thyme, 1 clove, 1 bean garlic, 1 tablespoon salt and 2 raw eggs. Stir hard for 5 minutes, then stir in slowly 3J quarts boiling water. Put over the fire and let slowly boil. Then pour in 1 gill cold water. Let simmer 2 hours. Strain through a damp double cheesecloth into a hot tureen, li wanted cold, strain into a stone jar, and when cool put the jar in a bowl with cracked ice around, let thoroughly set, fill up cups and serve. SOUPS. 43 CORN AND TOMATO CREAM SOUP. Cut tfie corn from six fresh ears ; place in a saucepan with 1 sliced onion, 2 branches celery chopped and 1 branch parsley. Add 3 pints white broth (or water), and 1 quart milk. Season with a heaping teaspoon salt, let come to a boil, put in 3 ounces raw rice, and let boil slowly 1} - hours, stirring well occasionally. Press through a sieve and a strainer and return to the saucepan. Add i tablespoon butter and 1 pint tomato sauce, mix well and boil 5 minutes. Serve with croutons. If no tomato sauce at hand, boil down fresh or canned tomatoes to the desired quantity and season well. CREAM OF BARLEY. Wash thoroughly i pound barley; add it to 2.V quarts beef broth, 1 sliced carrot and 1 sliced onion. Add 1 teaspoon salt, cover and let simmer for 2 hours. Press it through a sieve, and return to the saucepan ; add 1 cup cream, 2 cups milk, and ^ table- spoon butter. Beat it well, bring to the boil, skim, add a very little sugar, and serve. Cream of rice is made in the same way, using rice for barley. CREAM OF CAULIFLOWER. Clean and soak 1 head cauliflower, and boil it 10 minutes ; remove and drain. Cut in small pieces, and put in a saucepan with 1 ounce butter, cooking 5 minutes. Add 1 quart broth, 3 pints water, 2 branches parsley, 1 onion with 2 cloves, and 1 hay leaf. Season with 1 tablespoon salt, 2 saltspoons cayenne pep- per, and a pinch nutmeg. Boil slowly 1 hour. Rub 1 ounce butter with 2i ounces flour in a hot saucepan; strain the caidiflower broth into this and stir well. Rub the vege- tables through a sieve, and return to the soup, boiling 15 minutes while stirring. Put in 1 cup milk and cream, cook again, mix 2 egg yolks with 3 tablespoons cream, add to the soup with i ounce butter, and stir till perfectly hot. Strain and serve with croutons. CREAM OF GREEN PEAS. Shell J peck green peas, wash the pods, cover with cold water, and boil till tender; drain the pods and keep the water; put it back in the kettle and boil the peas till done ; take out 1 cup and mash the rest through a sieve. Put 3 times the quantity of milk with it, add the peas, and let come to a boil ; add butter and flour rubbed to a paste, 1 tablespoon chopped parsley, pepper and salt. Some like a touch of sugar and mint. Serve at once with croutons. CREAM OF LI^IA BEANS. Cover 1 quart young lima or butter beans with boiling water, and boil slowly 30 minutes; drain and press through a colander; finish as Salmon Soup, adding, if desired, the beaten yolks of 2 eggs just before it is taken from the fire. String beans may be cooked tender, and finished the same way. 44 OLD COUNTRY RECIPES AND NEW. Canned peas are pressed through a colander and finished precisely as Salmon Soup. Any of these soups will do for Friday by omitting the stock and using double the quantity of milk. CREAM OF TAPIOCA. Soak the tapioca in cold water 2 hours ; finish as Cream of Barley, using a white stock in preference. Cream of Sago is made in the same way. CREOLE SOUP. Mrs. Frank Connell. Brown 2 tablespoons each chopped peppers and onions in 1 tablespoon butter, add ^ can tomatoes, and 1 quart brown stock; simmer 20 minutes. Put a little grated horseradish at the bot- tom of a tureen with 1 teaspoon vinegar, and some boiled macaroni cut in small pieces. Thicken the soup with a little butter and flour rubbed together, adding it very carefully, and pour into the tureen. ECONO^IICAL SOUP. Slice small a variety of soup vegetables and herbs, brown them in a saucepan with \ tablespoon butter, add 5 pints hot water, season to taste, put in a little chopped salt pork and whatever beef or chicken bones are at hand. Cover and simmer 30 minutes, skimming every 10 minutes. Add 4 tablespoons raw rice, and half as much chopped spaghetti. Cover again and boil 40 min- utes. Take out the bones and pork, skim, and serve with toast. EGYPTIAN CREAM. Put 1 pint can corn in a saucepan with 1 quart milk and 3 pints broth. Season with li^ teaspoons salt, 2 saltspoons pepper and half as nmch nutmeg. Boil slowly 40 minutes. Melt 1 tablespoon butter in another pan with 2J ounces flour, stir hard for 2 minutes, pour in the corn, stir till it comes to a boil, add 1 egg yolk with \ cup cream: stir well for -5 minutes without boiling, strain and serve with bread croutons. FISH CHOWDER. "Boston Cooking School." Take a 4 pound fresh cod or haddock, skin, cut ofif head and tail, take out the backbone, throw away the skin, and put the head, etc., into a pan with 2 cups cold water; stew slowly 20 minutes; in the meantime cut the meat into 2 inch pieces, and put aside. Chop a small piece salt pork, fry out, brown an onion in the fat, and strain the fat into a kettle with 4 cups diced and parboiled potatoes ; add 2 clips boiling water and cook 5 minutes ; then the liquor from the fish pan and the diced fish; cover and simmer 10 minutes longer ; season with 1 tablespoon salt, ^ teaspoon pepper, 3 tablespoons butter, 4 cups scalded milk, and 8 Boston crackers split and soaked in the milk; tea crackers would need no soft- ening, SOUPS. 45 GIBLET SOUP. Take the giblets, neck and first joints of wings and legs o{ uncooked turkey, chicken, etc. Dice, and dice also 1 peeled carrot, turnip, onion, 2 leeks and 2 l)ranches celery. Brown meat and vegetables with Ik tablespoons butter in the soup kettle for 15 minutes; add 3 quarts water, i pint tomato sauce, or thick cooked tomatoes, 1 tablespoon salt, ^ teaspoon pepper, and 2 tablespoons Worcestershire sauce. Add a bunch of soup herbs, .and simmer 1 hour ; add 3 ounces raw rice and simmer another hour. Take out the herbs and serve. GREEN TURTLE SOUP. Filippini. Heat a pint can of green turtle, in a double boiler, and chop the meat into dice. Have 3 pints consomme prepared ; heat it in a saucepan, add the turtle and its broth, with ^ gill sherry, 1 tablespoon brandy and 1 saltspoon cayenne pepper. Boil 20 min- utes. Skim, add 3 tablespoons arrowroot diluted in 2 tablespoons sherry; mix, boil 1 minute longer, and serve. IMPERIAL CONSOMMfi. Cut 2 pounds lean veal into small pieces with J pound lean ham, and a small chicken ; brown in a saucepan with 1 tablespoon butter, and a bunch of soup vegetables and herbs (no tomatoes) ; add I cup water and stew till well browned ; then add 4 quarts water, let simmer 3 hours, strain and put on the ice to cool. When cool, skim, and pour into cups to jelly. Serve cold. MACARONI CLEAR SOUP. Mrs. Kate Hoodlet. . Take a quarter of a pound of macaroni, break into short pieces, and parboil it 3 minutes, then drain. Put in a saucepan containing 2 quarts boiling clear chicken or veal broth, and simmer gently till the macaroni is thoroughly cooked, skimming if nec- essary. Serve with grated cheese in a side dish. MISSISSIPPI GUMBO SOUP. "Mrs. Owen's Cook Book." Fry a large tender chicken very brown ; take up and fry 1 quart sliced okra in the gravy; add to the chicken without the grease ; put chicken and okra in a porcelain vessel of cold water, add 1 pint peeled sliced tomatoes, 1 large white onion sliced, a few chips of smoked ham, and salt to taste. Cook slowly 1 hour ; add 1 dozen broken soda crackers, 1 large tablespoon butter, and 1 teaspoon black pepper. If liked, G hard boiled eggs may be added chopped; get very hot and serve. 46 OLD COUNTRY RECIPES AND NEW. MOCK TURTLE SOUP. Mrs. John D. Martin. Take the stock from 2J- pounds boiling meat; add 1 small onion, 2 medium sized potatoes diced, ^ teaspoon each of cloves, allspice and celery seed, and salt to taste. Cook until the vege- tables are done. Then add 3 hard boiled eggs sliced, the juice of 1 lemon and half the lemon sliced thin, and 1 wineglass sour wine, and let simmer ^ hour. MULLIGATAWNY. Filippini. Prepare the following ingredients : ^ carrot sliced, 1 onion sliced, i turnip sliced, 1 each sliced leek, branch of celery, parsley root, apple, green pepper ; 2 ripe sliced tomatoes, 2 shallots sliced, 2 bay leaves, \ eggplant sliced, 1 crushed garlic bean, 2 cloves, i ounce lean raw ham or bacon diced, and 1 piece chopped lemon rind. Heat 1 ounce butter in a saucepan, add all these ingredients, and brown for 5 minutes, stirring well. Mix in 1 tablespoon flour and cook 8 minutes longer. Stir in 2^ quarts hot broth, 1 light tablespoon salt, ^ teaspoon pepper, 1 saltspoon cayenne and same of grated nutmeg, and 1 good teaspoon curry powder dissolved in water. Stir well and let simmer 1 hour. Skim and strain ; add 1 tablespoon cocoanut milk, or cream, 2 tablespoons boiled rice, and same of chopped cold chicken ; stir until very hot, but do not boil again. NOODLE SOUP. Mrs. Charles Kling. Boil a nice fat chicken till tender ; set aside, and season the broth. Break 3 eggs into a bowl, add flour enough for a very stiff dough, work until it looks like nice butter; roll as thin as possible and let dry a little; have the broth boiling, cut the dough into fine strips, drop them in slowly, and stir for a few seconds till the noodles come to the top of the broth : serve at once. OKRA SOUP. Dice 1 ounce raw lean ham and a little more veal, 1 onion, 1 green pepper ; brown in a saucepan without burning for 10 minutes, with a little butter. Add 5 pints water and 1 pint tomato juice. Season with 1 tablespoon salt and I teaspoon pepper, and add about 1 pound raw veal bones. Boil slowly 30 minutes. Trim, wash and cut into i inch pieces 1 dozen fresh okras ; add to the soup and boil until they are done, about 25 minutes. Add 2 tablespoons each canned corn and lima beans, cook a few minutes, take out the bones, skim the fat ,and serve. ONION SOUP AU GRATIN. Prepare and strain a consomme and keep hot. Slice 3 onions and brown them for 15 minutes in 1 tablespoon butter. Rub in 3 tablespoons flour, and 1 saltspoon cayenne pepper, stir in the SOUPS. 47 consomme, and let simmer 85 minutes. Put in an earthen soup tureen, put G slices toast on top, dust 3 ounces cheese over all, and bake in the oven 15 minutes. PEPPER POT. Chop fine 2 each of onions and green peppers. Put in a saucepan with ^ tablespoon butter and brown for 10 minutes. .Add 4 ounces fresh tripe (or calf brains) diced, 2 ounces raw rice, 2i- quarts white broth or hot water, 1 pound fresh veal bones, -1 tablespoon salt and ^ teaspoon pepper. Cover and simmer 30 minutes. Peel and cut into eighths 3 medium ripe tomatoes, add, and let boil 35 minutes longer. Remove the bones and serve. POTATO SOUP. Chop 4 ounces lean salt pork, 2 leeks and 1 onion, and put in a saucepan with 1 tablespoon butter, and 2 bay leaves. Cook 10 minutes, stirring. Slice fine 6 peeled raw potatoes, and add to the pan with 1 quart white broth, 3 pints water, 1 light teaspoon salt, and ^ teaspoon pepper. Cover and let boil slowly 1 hour, and press through a sieve into another saucepan. Drop 2 ounces vermicelli in 1 pint boiHng broth, and boil 10 minutes ; add it to the soup. Mix well, boil 10 minutes longer and serve. PURfiE OF TOMATOES. Melt 2 tablespoons butter in a saucepan. Slice fine i each carrot, onion, branch of celery, and green pepper; J ounce raw lean ham, and 1 branch parsley; add all these to the saucepan and stir' for 10 minutes until nicely browned. Stir in 3 tablespoons flour, 1 quart fresh or canned tomatoes, and 2 quarts white broth or water. Season with 1 talilespoon each salt and sugar, and J tea- spoon pepper. Simmer 1 hour, and strain. Add 2 potatoes previ- ously diced and cooked in salted water for 20 minutes. Serve immediately. PURfiE OF TURNIPS AND TOMATOES. Peel 8 medium sound turnips, slice thin and cook slowly in a saucepan with 1 tablespoon butter for 15 minutes. Add 2 sliced raw potatoes, and 2 sliced onions. Put in a bunch of herbs tied together. Season with salt and pepper, add 1 quart broth and 2 quarts water, mix well and boil slowly 1^ hours. Stir occa- sionally. Strain, return to the fire, let it come to a boil, add 1 pint tomato sauce, boil for 10 minutes, and serve. (If raw or canned tomatoes are used in place of the sauce, put them into the soup earlier.) QUEEN VICTORIA'S FAVORITE SOUP. "Invalid Cooking." Boil a chicken until done. Remove the skin, tendons and bones; chop the chicken until as fine as meal; take 1 cup of chicken, mix it with \ cup cracker or bread crumbs soaked in a little 48 OLD COUNTRY RECIPES AND NEW. cream. Boil the yolks of 3 eggs hard, rub through a sieve and add to the chicken with 1 teaspoon salt, h saltspoon pepper, and 1 pint of chicken broth. Strain the whole through a colander, adding 1 pint of cream slowly and pressing through all of the meat. Cook for \ hour in a double boiler. RABBIT SOUP. Prepare the rabbit for cooking, and cut in h inch square pieces. Put in a saucepan with 1 tablespoon butter, 1 stalk celery, an onion, and 1 green pepper, seeded. Brown for 10 minutes. Brown in an ounce of flour. Add 5 pints water, \ cup red wine, and 1 cup strong broth. Add a bunch of soup herbs, pepper and salt, then let simmer IJ hours, stirring occasionally. Take out the herbs, mix in 2 tablespoons sherry, and serve. SALMON SOUP. Take 1 pound fresh or canned salmon, cover with boiling water and simmer 15 minutes ; take out skin and bones and mash through a colander. Bring 1 pint each of milk and veal stock to the boil, stir in 2 tablespoons flour rubbed with 1 tablespoon butter ; when it thickens, put in the salmon, and take up when it reaches the boil again. Season with salt and pepper. Any white fish may be cooked in the same way ; if no stock at hand, use that much more milk, and boil in it a little onion, bay leaf and parsley. SALSIFY SOUP. Trim, scrape and wash 2 bunches salsify. Drain and slice very tine. Fry in a saucepan with 1 tablespoon butter until tender; then add 2 tablespoons flour, and mix well while heating through. Add 2 quarts broth or water, 2 finely sliced onions and leeks (each), and 1 branch parsley. Season with 1 teaspoon salt, half as much pepper, and 1 saltspoon nutmeg. Cover and let boil slowly 1 hour. Press through a sieve and again through a strainer back into the saucepan, add ^- tablespoon butter, 1 pint milk and \ pint cream. Stir constantly wdiile boiling 5 minutes. Serve in a hot tureen with croutons. SORREL SOUP. Pick, wash and squeeze dry 1 pint fresh sorrel. Cut into strips. Heat 1 tablespoon butter in a saucepan, add the sorrel, cover and steam 10 minutes, stirring occasionally. Rub in 2 tablespoons flour, add 2 quarts white broth or water, and 1 pint milk. Season with 2 teaspoons salt, 1 of sugar, and \ teaspoon pepper; mix, and let simmer 20 minutes. Add \ gill cream beaten with the white of 1 egg ; boil 1 minute : beat the yolk with 2 tablespoons milk, and stir it in, cooking 5 minutes longer. SPANISH CELERY SOUP. Clean and cut into 1 inch pieces 2 whole stalks celery. Put in a saucepan with 1 finely chopped green pepper and \\ table- spoons butter. Cover and let steam 10 minutes. Then add 2 quarts SOUPS. 49 broth, 2 ounces raw rice, 2 peeled and finely chopped tomatoes, 1 teaspoon salt, 3 saltspooils pepper; mix and let I)oil slowly 45 minutes. SVEZHSA SHTCHEE. Filippini. Put a 3 pound piece of the short ribs of beef in a saucepan with 5 quarts water and a level teaspoon salt, cover and boil for 30 minutes, skimming occasionally. Take half of a small cabbage, core and trim it, cut in small pieces, and plunge into boiling water for 5 minutes, then drain and put in the soup with 2 onions and carrots each sliced. Cover and let simmer for 3 hours. Take out the beef and skim the soud. Rub 1 ounce butter with IV ounces flour, and gradually add to the soup, stirring continuously. Lastly J cup cream and 2 tablespoons vinegar. Stir well, boil for 2 min- utes and serve hot. THICK VEGETABLE SOUP. Mrs. Mary Roylc. Wash \ cup pearl barley, cover with water, and let come to a boil ; pour off the first water, and add 1 quart of fresh. Let sim- mer gently for 2 hours. Then add 1 quart *of the thick stock left from clear soup, 1 cup each of diced turnips, carrots, onions, and cabbage, scalding the vegetables first in boiling water. Simmer till nearly done : add 1 cup diced potatoes and 1 cup diced celery, salt and pepper to taste. Cook 30 minutes longer, or until done. TURKEY SOUP. Mrs. Thomas Ewing. Break up the neatly picked carcass of a popular turkey, cover well with cold water, and simmer 2 hours with 1 chopped branch of celery ; strain, season, and when it boils again drop in a hand- ful of vermicelli or noodles, and serve when they are done. Or J cup dried corn may be cooked in it in place of the vermicelli. VEGETABLE SOUP, NO. L Mrs. James S. Leonard. Cover a ten cent soup bone with cold water, and boil nearly all day ; keep adding to the water from the boiling kettle to keep it where it started. Have about 2 quarts when finished. Take out the bone and let stand over night. The next day skim, and add the vegetables — 2 large sized potatoes, 2 onions, ^ of a small cab- bage, i pint tomatoes and, if liked, a turnip and a couple of carrots, chop the vegetables quite coarsely ; boil until they are done, then rub the soup through a colander; return to the fire, get scalding hot and serve. 50 OLD COUNTRY RECIPES AND NEW. VEGETABLE SOUP, NO. 2. Miss Laura Wilson. Boil 2 pounds soup meat 4 hours slowly and set away till next day. Skim, and put in J cup rice ; let cook on the back of the stove. Chop 1 large onion, 1 bunch celery, 1 large potato, 1 small carrot, and a little parsley. Boil the vegetables separately till done. Pour into the broth with 1 can tomatoes, season with salt and pepper and cook on the front of the stove till the tomatoes are done. FRIDAY SOUPS. BEAN SOUP. Wash 1 quart dried white soup beans and soak them over night. Drain, and boil in 2 quarts fresh water. Drain again, re- turn to the kettle with 2 quarts fresh boiling water, add a pinch of soda, and boil until mushy. Rub through a sieve, add enough boiling water to make it the thickness of cream, stir in 1 table- spoon butter, salt and pepper to taste, let boil up once, and serve with croutons. BISQUE OF PICKEREL. Filippini. Put a bunch of soup herbs and a collection of sliced soup vegetables (omitting tomatoes) with a few whole spices in a saucepan with 3 quarts cold water, adding 1 tablespoon salt and ^ teaspoon pepper. Boil 45 minutes. Cut a fresh pickerel of 2 pounds into small pieces and -add to the broth. Cover and boil 20 minutes. Rub 2J ounces flour with l^ ounces butter in a hot saucepan, strain the broth into it, add a little nutmeg, boil 5 min- utes. Beat 1 egg yolk in i cup cream, and add with J tablespoon butter ; stir for 5 minutes without boiling. Strain and serve with croutons. Cod and other fresh fish may be cooked the same way.' BROWN FISH SOUP. Cut any kind of fresh fish in small pieces, roll in flour and brown in butter or olive oil in a saucepan ; cover with plenty of hot water, season with salt and pepper, and boil slowly 15 minutes. 1 clove garlic may be added. CABBAGE SOUP. Mrs. Cicero Phipps. Shave the cabbage fine and boil til! tender ; add 1 even table- spoon sugar, salt and pepper to taste : drop in dumplings, and when ready to serve add butter and sweet cream to taste. SOUPS. 51 CARROT CREAM SOUP. Boil carrots till tender and chop ^ cup fine. Reduce the water in which they were boiled to I cup. Rub 1 tablespoon butter with 2 tablespoons flour in a hot saucepan, season with salt and pepper, and add gradually 3 cups niilk, stirring till it boils. Turn in the carrots and carrot brotli, let boil up once and serve. CLAM SOUP. Wash the clams in a little cold water, and strain the liquor. Cut out the soft parts, chop up the hard, and put to boil with the liquor. Strain and thicken with butter and flour rubbed together. Take as much milk as clams, scald with a slice of onion, add the milk and the soft clams to the soup; season with salt, pepper, butter, and a little nutmeg, and cook 2 minutes. The whites of 2 eggs may be beaten stiff and put in the tureen, and the soup stirred into them ; or the yolks of 2 eggs may be added when taken up. CORN CHOWDER. Mrs. .Mian Thomas. Put in a kettle 1 can corn, 2 cups water, 3 potatoes and 2 onions pared and sliced ; cook slowly until potatoes and onions are done. Add 1 pint milk, a piece of butter as large as an egg, salt and pepper to taste. Serve hot with crackers added the last moment. CORN SOUP. Mrs. H. C. Tuttle. Chop 1 can corn or 1 quart fresh corn and add 1 slice onion, chopped. Then 2 cups water and simmer 20 minutes. Rub through a sieve, add 2 cups milk, 1 teaspoon salt, pepper to taste, and thicken with 1 tablespoon each butter and flour rubbed together Stir well and serve as soon as it boils up. CREAM OF - ASPARAGUS. Wash the asparagus, cut off the tips, cut the stalks into small pieces and boil tips and stalks separately in the same pint of boil- ing, salted water ; put aside the tips but press the rest through a sieve. Rub together 2 tablespoons each of butter and flour with a little hot milk, stir into the rest of 1 quart boiling milk, and cook 5 minutes. Have the asparagus very hot, pour the milk into it, season, add the tips and serve. This must not be boiled after put- ting together. FISH SOUP. Put a head of some large fresh fish in a saucepan with soup vegetables and herbs ; add 2 teaspoons salt, ^ teaspoon pepper, 1 tea- spoon curry powder, if liked, and 3 quarts water. P>oil slowly l^ hours. Strain through a cheesecloth into another saucepan, add 3 ounces raw rice, and boil slowly 15 minutes. Remove the skin 62 OLD COUNTRY RECIPES AND NEW. and bone from 1 pound fresh halibut, cut in pieces \ inch square, add to soup and simmer 15 minutes. Add the juice of \ lemon, and the yolk of 1 egg beaten up with ^ cup cream, stir in care- fully, and cook a few moments longer, but do not boil. Macaroni would serve instead of the rice. FRIDAY SOUP. Mrs. A. M. Thackara. For 2 quarts soup, take Ci potatoes, 4 onions, 4 ounces crushed tapioca, IJ^ pints milk, butter, pepper and salt to taste. Cut up the vegetables into 2 quarts of boiling water, and boil f of an hour. Rub the vegetables through a sieve. i)ut back the paste 'into the water, add the seasoning, and boil the tapioca 15 minutes in the soup. Then' add the milk and when thoroughly heated, serve. A little marjoram or nutmeg is a good addition. LOBSTER CHOWDER. Dice the meat from a 2 pound lobster : scald 4 cups milk with 1 slice onion, take out the onion, add :'> tablespoons butter, the lobster liver and meat, salt and pepper to taste, 1 cup hot water in which the bones have been stewed for 10 minutes, and 2 rolled crackers. Use cayenne pepper or paprika. MUSHROOM SOUP. Miss Anna Walters. Put 1 quart milk in a double boiler and season with salt, pepper and 1 teaspoon butter. Let them come to a boil and add 1 pint mushrooms. Boil about 3 minutes, then serve. ONION SOUP. Mrs. E. S. Martin. Cut six white onions fine, and fry in a spoonful of butter till a light brown. Add a quart of boiling water and one pint milk ; season with 1 teaspoon salt, 1 saltspoon pepper, a pinch of mace and \ teaspoon sugar. Boil very slowly for an hour and then strain. Beat 4 eggs to a foam, add one cup cream, and one table- spoon cornstarch dissolved in a little cold water. Boil up once and serve with croutons. OYSTER BROTH. Put 1 quart oysters in a saucepan with their liquor and 1 pint water, 4 branches celery chopped and 2 branches chopped parsley. Add \ teaspoon salt and half as much cayenne pepper. Let boil 5 minutes. Skim the broth, add a little butter and sweet cream, strain into cups and serve. Take out the parsley and celery, and keep the oysters in a cool place for further use. SOUPS. 53 OYSTER SOUP, NO. 1. Mrs. Frank" Thomas. Put the liquor from 1 quart oysters in a kettle with 1 quart water, let boil and skim ; add 2 quarts milk ; when nearly at the boil put in 2 tablespoons butter, salt and pepper to taste, the oysters and 1 dozen rolled crackers. Take up as soon as it be- gins to boil. OYSTER SOUP, NO. 2. Mrs. Thomas Ewing. Drain the oysters well ; put the milk on to boil with a little water to prevent scorching; when scalding hot, add butter, salt and pepper to taste; drop in the oysters, let get heated through without cooking, and serve at once. OYSTER SOUP WITHOUT OYSTERS. "The Housekeeper's Friend." Boil li dozen onions with 1 turnip in water enough to cover them. When soft enough, mash very smooth through a colander, then boil again in 1 quart milk. Mix 1 teaspoon flour with 1 table- spoon butter and stir into the soup. Let boil up thoroughly and season with pepper, salt and mace. PISTACHIO SOUP. Wash clean 1 quart spinach, sprinkle with salt, and wilt in a hot saucepan ; drain, chop fine and pound to a paste. Boil 1 quart v'\\k m T' double boiler 20 minutes with 1 teaspoon almond paste, and 2 ounces pistachio nuts pounded : add the spinach, 1 table- spoon each butter and arrowroot moistened, and press through a sii've. Season with salt and paprika. POTATO SOUP. Doil 4 good sized potatoes until half done ; drain and cover with 1 pint boiling water; add 1 slice onion, 1 bay leaf, 1 branch celery, and 1 sprig parsley, and boil till done. Put 1 quart milk in a double boiler. Rub the butter and flour together and stir into the milk till it thickens. Rub the potatoes through a sieve into the tureen ; pour the hot milk over them, stir well until smooth, and serve immediately. POT AU FEU. Soak \ pint soup beans in cold water for 8 hours, drain and put them in a large earthen soup pot. Core and trim half a very small cabbage and finely slice it into the pot. Boil 2 ounces dried split peas for 5 minutes, drain and add to the pot with 3 quarts water, a heaping teaspoon salt, i teaspoon pepper, and 1 tablespoon butter. Boil slowly 4.") minutes. Then add 2 small sliced raw potatoes, and 1 teaspoon chopped parsley. Cover and sinuncr slowly for l^ hours. PURfiE Ol- LIMA BEANS. Drain 1 ith a verv little hot water, and bake till flaky. Serve with sauce Tartare. If no stuffing is used, grease the pan but put no water. FISH TURBOT. Rub 1 tablespoon each of butter and flour together in a hot saucepan ; stir in ^ pint milk or cream : wdien it boils add 1 pint cold boiled fish chopped, several chopped mushrooms, salt and pepper to taste. Heat over steam : add 1 beaten egg yolk, 1 table- spoon chopped parsley, and fill shells. If no mushrooms, a few drops onion juice will do. Or the shells may be sprinkled v.ith bread crumbs and browned in the oven. This rnay also be made in one large dish. Lobster or crab meat may be used instead of the fish, 64 OLD COUNTRY RECIPES AND NEW. FROG LEGS, FRIED. Cut off the feet and otherwise trim the hind legs of frogs very neatly, sprinkle with salt and pepper, roll in flour, then in beaten egg and cracker crumbs. Fry in boiling fat (in a frying basket if at hand) for G or 8 minutes, drain, dust with salt, and arrange on a hot dish with quartered lemons and parsley for garnishing. FINNAN HADDIE. Pick 1 pound cooked Finnan haddie fine and free from skin and bone. Make 2 cups good cream sauce, add 2 well beaten eggs, 3 hard boiled eggs chopped fine, 1 tablespoon Edam cheese, and pepper to taste. Stir in the fish, and when very hot serve on hot toast. Ordinary cheese may be used, and fewer eggs, if scarce. FINDON HADDOCK. Mrs. Malcolm McNeill. Freshen them a little with cold water. Take a fish at a time, hold before the fire, lay it on one hand and clap it with the other, beginning at the head. The skin will come off quite easily. Put a little butter in a frying pan, put in the fish and let cook till brown, turning them. Serve hot. Or they may be seasoned and broiled, or fried with bacon. BOILED HALIBUT. Cut steaks about 2 inches thick ; wrap in cheesecloth and boil about 20 minutes or till done. Serve with egg, cream or shrimp sauce. Cod, salmon or any large fish may be boiled the same way. BAKED HERRINGS. - Scale, wash and dry the herrings ; rub with pepper, cloves and salt ; lay in a pot, cover with vinegar, add a few bayleaves, cover tightly, and bake in a moderate oven. Serve cold. BOILED LOBSTER. Put a live lobster head downward in salted warm water, cover, and boil ^ to f hour. It will turn scarlet. Take out, and cool. Twist off the claws, remove the tail, shake out the greenish liver and the red coral. Take out of the shell, take out the stomach (below the head), and throw it away. Split the body through the middle, and take the meat from the cells ; take the meat from the tail and the claws in solid pieces, and throw away the vein running the length of the tail. Arrange on a dish, garnishing with the red claws and anything else the fancy suggests. Serve cold with French dressing, or on lettuce with mayonnaise ; cook in any way desired. FISH. 65 Crabs are cooked in the same way, and cleaned by taking oft the stomachs, the shells and the spongy snbstance on the outside, and clearing from any sand. There is less edible substance, and also less that is unsafe. Serve in the same way. They are made into the same kind of dishes. BROILED LOBSTER. Get a live lobster weighing about \\ pounds, cut off and crack the claws, split in two and clean out the head; season with salt, paprika and olive oil, and broil over a brisk fire, cut part upward, 10 minutes ; remove and bake 10 minutes. Bake the claws the whole time the lobsters are cooking. Spread with maitre d'hotel butter, and serve with quarters of lemon. LOBSTER A LA NEWBURGH. Take the meat of one boiled lobster diced or 1 pint can; put into a saucepan with a large lump of butter, salt and cayenne pepper to taste ; stir till hot. Beat the yolks of 2 eggs with J pint cream, add 1 gill sherry, pour over the lobster and let sim- mer till thoroughly hot, then serve. Crab meat may be treated the same way. Oysters should be stewed 5 minutes in their own liquor with a little water and salt, drained and finished as above. BOILED SALT MACKEREL. Soak the mackerel over night in cold water. Put in a skillet with 1 quart hot water, and let boil 10 minutes. Dress on a hot dish, pour melted butter over it, and decorate with parsley. BROILED SALT MACKEREL. Wash and soak as for boiling. Rub with melted butter, season with pepper, lay on a broiler greased with suet, and broil the in- side first, then turn and broil the skin side without burning. Spread with butter, or serve with maitre d'hotel sauce. Smoked salmon should be soaked in warm water on the stove l; hour, and then broiled the same as mackerel. MOCK CAVIARE. Bone and pound some anchovies together with a little dried parsley, a clove of garlic, a little red pepper, salt, lemon juice and oil. Serve on toast. BROILED OYSTERS. Drain the oysters and wipe dry. Season with salt and pepper, roll in oil or melted butter, put in a double broiler, and broil over a brisk iire 4 minutes on each side. Put on fresh slices of toast on a platter, pour a little melted butter over, decorate with quar- tered lemons and parsley. 5 66 OLD COUNTRY RECIPES AND NEW. CREAMED OYSTERS ON TOAST. Mrs. Margaret Murday. Wash and drain 1 pint oysters. Melt 1 tablespoon butter in a granite saucepan, rub into it 1 level tablespoon flour, add slowly still stirring 1} pints milk and let cook until thick. Put in the oysters, add salt to taste, let it just come to a boil, and pour over hot buttered toast on a platter. Serve immediately. ESCALLOPED OYSTERS. Mrs. Kerr W. Rittenhouse. Drain 1 quart oysters and remove all bits of shell. Take 1 large cup cracker crumbs, cover the bottom of a buttered l)aking dish with the crumbs, season with salt, pepper and bits of butter ; then a layer of oysters seasoned likewise ; repeat imtil they are all used, putting crackers last. Put a larger quantity of butter on top, and pour over the oyster liquor ; also a cup of new milk or part cream and milk. Allow room to rise. Bake J hour uncovered. FRIED OYSTERS. Mr.s. James S. Leonard. Drain the oysters and remove pieces of shell ; dip in beaten egg, roll in bread crumbs, and fry quickly in a frying pan with a little hot butter. Brown both sides and take up. Fried oysters are nice served on hot toasts, with slices of thin crisp bacon over them. Mussels and clams may be fried as oysters. . MARYLAND STEWED OYSTERS. Put the liquor into a saucepan and let simmer, skimming it carefully. Rub the yolks of 3 hard boiled eggs and 1 large spoon- ful flour together, and stir into the liquor till smooth. Cut in fieces \ pound butter, add with ^ teaspoon whole allspice, a little .'-"alt and cayenne pepper, and the juice of a fresh lemon ; let all simmer 10 minutes, add 2 quarts oysters, let get heated through and serve. PANNED OYSTERS. Put the oysters in a colander, pour cold water over them ar.d drain. Put into a hissin? hot frying pan over a quick fire, au'l shake and stir till they boil : sprinkle with salt, pepper and bits of butter, and take up immediately on a hot plate. ROAST OYSTERS. Put oyster shells in a pan in the oven and heat very hot ; put a little butter, salt and pepper in each and when hot. drop in th» oyster, turning it over and serving in the shell after 1 minute. FISH. 67 OYSTER COCKTAIL. Mrs. Mark Stacker. Mix together 2 tablespoons each of tomato catsup, grated horseradish and lemon juice. 1 tablespoon Worcestershire sauce, 7 or 8 drops of tabasco sauce and a little salt. Have the oysters very cold; put in small glasses, pour the sauce over and serve. OYSTER COCKTAILS IN PEPPERS. Mrs. R. :\I. Connell. Cut green peppers in half lengthwise and soak for an hour in salt water, and a few moments in fresh. Fill with oyster cock- tails, heaping red catsup on tup. OYSTER FRITTERS. Mrs. Mark Stecker. Drain 25 oysters and chop fnu'. Beat 2 eggs, add 1 cup milk, and a scant pint of sifted flour; beat smooth with salt and pepper to taste. Stir in the oysters adding 1 teaspoon baking powder. Mix well, and drop by tablespoons into hot butter to fry. OYSTER PATTIES. Miss Uarda Thompson. Take 1 quart flour, 1 cup butter and lard mixed, and rub to- gether, having sifted 1 teaspoon baking powder in the flour; add enough ice cold water to form paste: roll thin and bake in muffin pans. Rub together 1 tablespoon each of butter and flour, stir into 1 pint hot cream luitil smooth, seasoning well with pepper and salt. Add the oysters and let simmer until they are heated through, fill the heated shells and serve immediately. OYSTER PIE. "The Housekeeper's Friend." Strain the liquor from the oysters, and put it on to boil with butter, pepper, a thickening of breadcrumbs and milk well beaten together ; after boiling a few minutes throw in the oysters. Let them get just heated through, take off the stove, and add the beaten yolks of 3 eggs. Line a buttered dish with paste, and fill with white paper to support a lid of paste and bake it. When* nicely browned, take off the lid, pour in the oysters, set a few minutes in the oven, and serve hot. This may also be baked in individual pies. OYSTERS ON THE HALF SHELL. Wash the shells, take off the upper one, put half a dozen on a plate on cracked ice, and serve with a piece of lemon \x\ the middle, 68 OLD COUNTRY RECIPES AND NEW. BROILED SALMON. Cut the steaks 1 inch thick, wash and dry, iM-oil over a clear fire until each side is brown. Put on a hot dish, spread with butter, dust with salt and pepper on both sides, and garnish with parsley. Slices of halibut, cod, or other large fish may be cooked in the same way. STEAMED SALMON. Pick 1 can of salmon into nice pieces, season with salt, pepper and lemon juice, add 1 cup cream plain or whipped, and beat till smooth ; then steam in a well greased mould 45 minutes. Garnish with slices of hard boiled eggs, lemon and sprigs of parsley. Serve mashed potatoes or potato balls with it, and sai'cc Ilollandaise. SALMON CAKES. Mrs. Joseph Brooks. 1 can of salmon chopped fine ; i pound of finely rolled crackers. Mix and season with pepper and salt. Make into small cakes and fry until brown. Serve hot. SALMON CROQUETTES. Mrs. Charles Stewart. Clean 1 can salmon from bones and skin, chop fine, add 1 cup breadcrumbs, season with salt and pepper. Put 1 tablespoon butter in a hot saucepan, add 1 heaping teaspoon flour, a pinch of salt, and enough milk to thicken. Boil a couple of minutes, and mix with the salmon into a thick paste. When cold and stiff, make into rolls about the size of eggs, and fry in deep fat or lard. SALMON JELLY. Break the salmon into flakes: season with allspice, nunneg, salt and pepper; fill a mould with alternate layers of aspic jelly and salmon ; turn out on a flat dish, and garnish with lettuce and hard boiled eggs. SALMON LOAF. Mrs. Isaac Brandt. Mix well together 2 cans of salmon, 1 cup of rolled crackers. 3 eggs and 1 teaspoon melted butter. Bake | hour in a deep greased pan, placed in a larger pan of water. Serve hot or cold with the following dressing : Dissolve 1 tablespoon cornstarch in a cup of milk, boil and stir until it begins to thicken ; stir in the oil from the cans of salmon and 1 egg; take from the fire, add the juice of i a lemon and a little chopped parsley. FISH. 69 SALMON PATTIES. Take ^ can salmon, flake it and mix over the fire with rather more than i- pint of a good cream dressing ; season with salt, pepper, anchovy sauce (if at hand), and a few olives chopped fine. Fill the hot patty cases, if served hot; if not, let cool before filling them. DEVILLED SARDINES. Prepare six pieces buttered toast. Put 2 split sardines on each piece. Spread a little French mustard on the sardines, sprinkle with 1 tablespoon bread crumbs, put 1 tablespoon butter over them in bits, place on a pan, and set in the oven for 10 minutes. Serve with quartered lemons on the dish. SCALLOPS. Scallops may be washed, drained and cooked 5 minutes in a cream sauce. Or they may be scalded, drained, dried, and dipped in egg, then in breadcrumbs, and fried in boiling fat. SHAD ROE. Filippini. Take about 2.} pounds fresh shad roes; put in a lightly but- tered skillet with 2 tablespoons each white wine and sherry, i table- spoon butter, ^ teaspoon salt, 1 saltspoon each pepper and nutmeg. Cover with a lightly buttered paper. Put over the fire for 5 minutes, then in the oven for 3o minutes. Take out the roes carefully without breaking, place them on a large dish, put the pan on the fire, add f cup cream, a little salt and cayenne, and let boil 5 minutes ; add 2 egg yolks beaten up with 2 tablespoons cream, stirring briskly while heating for 3 minutes. Strain the sauce through a cheesecloth over the roes and serve. SHAD ROE A LA NEWBURGH. Plunge 2 shad roes of 1^ pounds each in a quart boiling water, with 1 teaspoon salt and 2 tablespoons vinegar, and boil 10 minutes ; drain, cut in 1 inch pieces, and finish as lobster. New- burgh, taking care not to break the pieces. SHRIMPS WITH PEAS. Mrs. John D. Araitin. Drain a pint can French peas, plunge in l)oiling water for 2 minutes, drain again and keep warm. Make a good cream sauce, add 1 can shrimps cut in halves, cook 5 minutes, put in the peas, get boiling hot and serve. SOUSED STURGEON. Mrs. Hugh Ewing. Cut the fish in large pieces and put in an iron pot with water sufiicient to cover it. Add a cup salt and tablespoon white 70 OLD COUNTRY RECIPES AND NEW. pepper, one of cloves and allspice mixed, a pinch of mace and a small bunch of sage tied in a thin rag, and put in before the fish. Let all boil until the fish is nearly done. Then add a quart of cold vinegar. It will jelly in '24 hours. A rock soused is delicious. STEWED TERRAPIN. Mrs. Rorer. Put 2 liver terrapins in boiling water and boil 1-j minutes. Pull off the outer skin and toe nails, put back in fresh boiling water, add salt, and boil slowly till the shells part easily. Take out, remove the under shell, and let cool off. Take them out of the upper shells ; remove carefully the sandbags, bladders, thick intestines, and the gall sacks which are in the liver ; throw these away. Break the terrapin into small pieces, cut the small intestines fine, put all with the broken up liver and the eggs. Add the liquor that has drained in cutting, roll ^ pound butter in flour, and add it. and heat through. Mash the yolks of 6 eggs with 2 tablespoons sherry, stir it in with J pint thick cream, salt and cayenne pepper. Let boil up once, take off, add 1 gill wine and i teaspoon mace, and serve. PLANKED WHITE FISH. Mrs. J. W. Ilolleran. Take a fish that weighs between 3 and 4 pounds, wash well, scrape and split clear down the whole length, removing the back- bone without loosening the meat too much ; tack to a plank, inside up, season with pepper and salt, and dot with bits of butter. Bake in the oven from 20 to 30 minutes, not letting it cook too long. Serve with quarters of lemon. It is that much better if it can be roasted before a clear fire. Shad is good cooked in the same way. MEATS. AUXT BRIDGET'S FAMILY STEW. :Mrs. W. B. Ward. Place in a roaster a layer of thin round steak, season with salt and pepper and dredge with flour. Slice a small onion over the meat, then a layer of sliced potatoes, again season and dredge, making as many layers as desired. Fill up the pan with water. Bake in slow oven about 1 hour, adding water as necessary. BACON. Trim the bacon all around and slice very thin crosswise. Broil over a moderate fire 2 minutes on each side. Serve immediately. To fry bacon, get a very little butter hot in a pan, and fry the bacon 2 minutes on each side. Never let it stand. BOILED BEEF. Select a 4 pound piece of short ribs of beef. Tie it tightly and put in a pot with 4 quarts boiling water, 1 tablespoon salt, i teaspoon pepper, 4 small scraped carrots, 4 small peeled turnips, 2 onions, and a bunch of soup herbs. Cover and simmer for 2^ hours. Serve the vegetables on the same dish as the meat. Keep the broth for future use. BRAISED BEEF. Miss Johanna Feeney. Put 1 tablespoon butter in a kettle over a good fire, and brown in it 1 sliced onion : put in 3 or 4 pounds solid lean beef, brown on both sides, then add 1 small carrot sliced, 1 cup canned tomatoes, and from 1 pint to 1 quart of water according to the size and tenderness of the meat. Boil slowly a couple of hours. Take out and serve with a gravy made from the liquor left in the pot. BROILED BEEFSTEAK. Mix 1 tablespoon melted butter with 1 teaspoon salt and \ tea- spoon pepper; trim a small steak neatly and roll in this dress- ing ; arrange on a broiler and broil over a good fire G to 8 minutes on each side, turning to avoid scorching. Serve with any dressing liked. Or broil without the previous dressing, browning both sides, but being careful not to cook through. Put on a hot platter, and baste both sides with butter, salt and pepper, press- ing slightly to release the juices. 71 72 OLD COUNTRY RFXIPES AND NEW. With certain gas ranges which do not permit of broiling properly speaking, a good substitute is to get a skillet quite hot, and put the steak in, searing it on both sides, and cooking as quickly as possible. MINCED BEEF. Cut 1 do'cn thin slices from a thick sirloin steak. Dust with salt and pepper. Cut 6 Spanish red peppers in halves, and fry in 2 tablespoons hot butter for '2 minutes on each side. Take out to a hot plate. Put the beef in the pan and fry 1 minute on each side, take out with a fork and arrange on a hot dish the pieces overlapping, place the peppers on top, and sprinkle chopped parsley over them. Remove the fat from the pan, add 1 cup half water and half red wine, season with pepper and salt, boil for five minutes, pour over the beef and serve. SPICED BEEF. Put 2 pounds tender lean beef in a saucepan with 1 cup each of wine and water, 3 tablespoons vinegar, cinnamon, pepper, salt and onions ; cover the saucepan tight ; place over a slow fire for 2 hours ; take the meat from the gravy and let cool. To be served cold. STUFFED BEEFSTEAK. Cut a large juicy beefsteak from the tender side of the round, pound it, season with salt and pepper, spread a stuffing as for fowls on it quite thickly and roll up, tying it securely. Put in a dripping pan and cover with cold water. Let it stew slowly for 2 or 3 hours, adding boiling water if more is needed. The gravy should not need thickening, but a glass of wine is a good addition. Serve with the gravy in a boat. BEEF A LA BOURGEOISE. Slice 1 pound or more of cold boiled beef quite fine and put in a baking dish. Brown 1 chopped onion in a little butter, sprinkle with 1 tablespoon flour and a little chopped parsley, stir well and add 1 tablespoon lemon juice, and 1 cup stock or hot water. Let boil a moment and pour over the meat ; sprinkle with bread crumbs and bake J- hour in a moderate oven. The lemon may be omitted and J cup tomato sauce, or thick stewed tomatoes added. BEEF A LA SAGERS. Miss Beall Ewing. Rub the bottom of a chafing dish or saucepan with garlic, melt in it 1 tablespoon butter ; add 2 tablespoons wine, 1 tablespoon each catsup and Worcestershire sauce, and I teaspoon salt. When cooking, put in thin slices cold roast beef, and serve when very hot. MEATS. 73 REEF CROQUETTES. Chop «ne any left over beef, add half the quantity of bread crumbs. Frv 1 finely chopped onion in a saucepan \vitli A tame- spoon butter until- brown, mix with the beef; also 1 teaspoon chopped parsley. 1 teaspoon salt, | teaspoon white pepper, and saltspoon grated nutmeg. Crack in 2 raw eggs and 'l tf Icspoons cream, and mix hard for 5 minutes. Let stand till well set, then roll out into croquettes, roll in flour, and fry in a skillet with a little lard or butter. Turn, remove, drain, and serve with horse- radish sauce around them. BEEF DUMPLING. Mrs. John White (Plummer Hill). Make a paste as for pie; peel and slice 2 large onions and 2 large potatoes, cut 1 pound beefsteak in small pieces, dust with salt and pepper, till in the paste, tie up in a floured cloth, and let boil for 2 hours. BEEF EN CASSEROLE. Miss Johanna Feeney. 1 pound tender side of the round of beef cut in i inch pieces; frv brown in butter in a saucepan; have a casserole ready, put in 1 dozen button onions, a couple raw potatoes, 1 stalk celery, and 2 small carrots all coarsely diced; turn in the mgat and gravy, pepper and salt to taste, cover with the lid and bake 2 hours. When done, brown 1 tablespoon flour with 1 tablespoon butter in a hot saucepan and mix through the stew. Brown stock may be used to advantage in place of water, and brown gravy stirred in instead of the browned flour. Tough meat or fowl of any kind is improved by long baking in a casserole. __ ^^ , ^^^ BEEF HASH. Dice any left over roast or boiled beef, and half the quantity of cold sliced potatoes. Brown a finely chopped onion with a little butter in a saucepan, add the beef and potatoes, season with salt and pepper, and add a cup of white broth or hot water Cover and stew a few minutes, then remove to the oven and bake JO or more minutes. Remove to a covered dish, sprinkle chopped parsley over and serve. Or dress on a baking dish, sprinkle with bread crumbs, baste with butter, and brown for 10 minutes in the oven The onion mav be omitted, if desirable, and cold rice is quite as acceptable as "potatoes. Tomato juice from a can is better than water, and left over cooked tomatoes (unless sweetened) make a- good addition, as do small quantities of many cooked vege- tables. A mixture of cold meats is also good. BEEF LOAF, NO. 1. Mrs. P. R. Sines. Take 1 pound raw lean beef chopped fine. 1 cup chopped suet, 1 cup rolled cracker crumbs, 2 eggs beaten light, 1 cup sweet milk, 74 OLD COUNTRY RECIPES AND NEW. butter the size of an egg, and salt and pepper to taste. Mix well together, pack in a buttered pan, and bake 1^ hours. Serve hot or sliced cold. BEEF LOAF, NO. 2. Mrs. Thomas Watkins. Chop 3 pounds lean raw beef fine, mix with 1 cup chopped suet, 1 cup cracker crumbs, 2 eggs beaten light. 1 cup sweet milk, butter size of an e^g, salt and pepper. Pack in a bread pan, and bake 1^ hours. BEEF ROASTED IN THE OVEN. Take at least 3 pounds, either ribs or sirloin, place it in a bak- ing pan, dust with pepper, and put 1 teaspoon salt in the pan with 1 cup water. Put in a very hot oven, baste every 10 minutes, turn several times, and cook 15 minutes to each pound. Take up on a hot platter, and garnish v/ith hot boiled rice or potatoes roasted in the pan, or Yorkshire pudding. Pour the liquid out of the pan except about 2 tablespoons, add 1 tablespoon flour to the pan and mix till smooth, add 1 cup hot water, stir till it boils, then add salt and pepper to taste, and serve in a gravy boat. BEEFSTEAK PIE. Mrs. Maitland Murday. Get 2 ponflds good steak, cut into pieces about 3 inches square, slice 1 onion with it, add pepper and salt, and Vvater enough to stew it, cover and bake from \ to | hour. Make a good piecrust with either lard or xtvy finely minced suet, take the pie out, edge the pan with a narrow strip of paste, wet the edge with cold water, and put on a top cover, pressing down the edge tight. Make a good hole in the centre, and bake till the crust is done. If the water has boiled off when the crust is put on, add a little boiling water. A beef's kidney, sliced very thin, is considered a good addition by some. BEEFSTEAK ROLLS. Cut 2 pounds beef from the tender side of the round in slices about :\ inch thick; cut these up in pieces the size of one's hand. Chop 1 pound sausage meat with a few sprigs of parsley, and place 2 tablespoons on each piece of beef ; roll the steaks and tie both ends with thread. Let them brown in butter in a skillet, then add the juice of 1 lemon, 2 cups brown stock, 2 sliced carrots and onions, salt and pepper to taste. Cover the pan and cook about 2 hours. Put the rolls on a warm platter, cut away the threads, and strain the gravy over them. Serve with mashed potatoes and a good salad. BEEFSTEAK SMOTHERED WITH ONIONS. Broil the steak, place on a hot platter and cover with smothered onions. MEATS. '?5 BTTOCKS. Take 2 poiiiuls loan beef fmni tlic shoulder; chop fine ; soak 1 pounxi l)read crumlis in milk till soft ; mix with the beef Alake the mixture into cakes with the hands, roll in flour and fry in a little hot butter in a skillet for about 10 mmutes. Take out but keep hot. Rub into the pan 2 tal)lespoons flour, add 1 pmt milk, 1 tablespoon Worcestershire sauce, and let boil a few minutes. Pour this over the meat, and bake in the oven till brown. BROWN STEW WITH DU.MPLIXGS. Mrs. Bradrick. Put "^ tablespoons butter in a hot skillet over a good fire ; cut 9 pounds of beef from the tender side of the round into pieces an inch square: dredge thicklv with flour; put in the hot butter, and stir until nicelv browned. Skim the meat out and place in a saucepan Add' 1 tablespoon flour to the gravy in the frying pan, miv and add 1 quart boiling water; stir until it boils, then strain over the meat. Cover the saucepan and simmer 2 hours. When half done add 1 teaspoon salt. Sift 1 pint flour twice with 1 heapin<^ teaspoon baking powder, and \ teaspoon salt: add enough milk fa little over * cup) to make a soft dough. Do not work it much Drop by small spoonfuls over the top of the meat; cover quicklv, pus+i' back the saucepan and simmer 10 mmutes with- out uncovering the stew. Serve at once. CALF'S BRAINS. Prepare as sweetbreads, and parboil. Cut in small pieces, bread and fry. They are often added to other meats m making croquettes. CHIPPED BEEF AND TOMATO SAUCE. Mrs. A. M. Thackara. Remove the seeds of a green pepper and chop fine; brown in butter with a finely chopped onion. Cover some finely chipped beef in a saucepan with cold water, and when it boils, dram off the water, add a piece of butter the size of a walnut, and when it has cooked several minutes, add the pepper and onion, with a dessertspoon tomato catsup; serve on hot buttered toast. CHOP SUEY. "Dainty Dishes." Take 1 cup cold chicken, \ cup cold veal, 2 onions, i cup celery. \ cup mushrooms, all chopped, and 1 tablespoon butter. Mix well together cover, and cook slowly until done. Add 1 tablespoon Chinese 'suey sauce, season with salt and pepper and serve hot. CORNED BEEF HASH, NO. 1. Mrs. H. W. Miller. Take cold cooked corn beef, remove all surplus fat and bits of '^ri'stle, chop fine, and season with salt and pepper. To h meat 76 OLD COUNTRY RECIPES AND NEW. add S cold boiled potatoes and 1 onion all chopped very fine ; put into a baking- pan, dredge thickly with flour, and pour in at the side enough water to come up level with the hash ; place in the oven and do not stir. When the flour is a light brown and has formed a crust, take out, add a lump of butter, stir it through several times, and you will have a delicious hash. Cold meat of any kind may be hashed the same way. CORNED BEEF HASH, NO. 2. Mrs. King. Take 2 pounds fat corned beef, boiled and cold; 1 pound cold boiled potatoes ; 1 large white onion ; put all in chopping tray and mince fine. Put in a saucepan with 2 ounces butter, pepper and salt to taste; add boiling water to soften it. Stir over a slow fire till the onion is cooked. Take up in a hot covered dish, and serve. DRIED BEEF. Mrs. Gus Winefordner. Cut fine, boil 10 minutes, drain. Bring 1^ cups milk to the boil. Mix a lump of butter with same amount of flour and stir into the milk until smooth ; add the dried beef and when boiling hot pour over slices of buttered toast. Pepper to taste. DRIED BEEF WITH CHEESE AND TOMATOES. Mrs. John D. Martin. Chop fine 1 jar of dried beef, add 1 cup tomatoes and \ cup grated cheese, a few drops of onion juice and a little cayenne pepper. Melt 2 tablespoons butter, turn the mixture into this, and when hot add 3 eggs slightly beaten. Cook until creamy, stirring constantly, and scraping from the bottom of the pan. DUTCH MESS. Mrs. Lydia Z. Knight. Chop fine 1 pound each of veal and lean beef, ^ pound ham, 1 small onion and 1 sprig parsley. Season with salt and pepper, and mix well together with 2 beaten eggs and ^ pint bread crumbs. Form into a loaf and put in a baking pan. Brown a small chopped onion in butter, add \ can tomatoes, season with butter, salt and pepper, cook thoroughly and strain over the loaf. Bake about 1 hour. DUTCH STEW^ Put 1 dessertspoon dripping in a deep pan ; wlien smoking hot add 1 sliced onion, and when brown 1 pound mutton. Put a tight lid on and let simmer ^ hour ; cut 1 small cabbage in chunks, soak ^ hour in cold water ; peel and cut in coarse slices 6 pota- toes, and wash in cold water ; lift the potatoes out of the water and pack them dripping around the meat; lift the cabbage out and pack it dripping on top ; season each with salt and pepper. Put the lid on close and steam till the cabbage is tender — about 1 hour. Take the meat up on a hot platter, and put the vegetables around it. MEATS. 11 FAGGOTS, NO. 1. Mrs. Jas. N. Mills. Take 1 pig's liver, scald and chop line ; add about 2 slices of bread, crumbed, 4 or 5 chopped raw onions,- pepper and salt to taste. Take a pig's apron, cut in squares, put a large spoonful of this mixture on eacli piece, fold it up closely and place side by side in a dripping pan, with water to half cover them, and bake till brown. Serve hot. FAGGOTS, NO. 2. Mrs. H. D. Lewis. 1 pig's liver chopped fnie or run throuf^h the grinder, -S onions chopped fine in a wooden bowl, pepper, salt and sage to taste; 2 heaping mixing spoonfuls of flour to stick the rest together; mix all thoroughly. Cut a pig"s apron in small squares, put 1 table- spoon of the mixture on each, wrap up. lay close together in a dripping pan, fill with water, and cook 20 minutes or till brown. BAKED HAM. Mrs. Isabel Hall Tedrow. Soak the ham over night in cold water ; next morning skin, rub with brown sugar, stick in a few cloves, and cover with a paste made of 3 cups flour mixed with water enough to roll out, and sprinkled with brown sugar. Bake 3 hours in a slow oven. The paste can all be cracked off with a knife. BOILED HAM. Mrs. Henry Spencer. Boil a ham with the skin on in a porcelain lined kettle until a fork may be run in easily. Keep covered with water all the time. Take from the fire and peel. Put in a pan with the fat side up. Score the fat deeply until the knife reaches the lean portion, then fill the openings with brown sugar moistened with wine or water. Stick whole cloves over the surface, and bake for a half hour in a very slow oven. When cold put in a crock and cover tight. Will keep moist for a week. Or boil in cider, skin, brush with beaten egg, sprinkle with bread crumbs, and brown in the oven. BROILED HAM. Cut in slices i inch thick ; trim the edges : broil over a clear fire not over 10 minutes, turning. Put small bits of butter on the slices when served, and dust with pepper. FRIED HAM. Put thin slices of ham in a hot frying pan, and fry in their own fat about 10 minutes. Serve with a cream gravy made in the pan, if any gravy is wanted. Eggs served with the ham should be fried after it in the hot fat, and laid on the slices in a hot dish. 78 OLD COUNTRY RECIPES AND NEW.' HAM AND EGG PIE. Mrs. Isabel Urquhart. Take slices of good boiled ham and chop fine. Cover the bottom of a pie pan lined with good paste. Beat 2 eggs up hard, mix in a cup of milk, and a little pepper and butter, pour over the ham, and bake till done. HAM AND RICE CROQUETTES. Brown 1 small sliced onion in butter, add I teaspoon paprika, 2 rounded tablespoons flour, and \ teaspoon salt ; stir in gradually 1 pint hot milk ; take oft' when smooth and stir in the beaten yolks of 2 eggs, and 1 cup each of chopped ham and boiled rice. When cold, make as other croquettes. HAM AND VEAL PATTIES. Chop half as much ham as cold, cooked veal ; stir into a good, hot cream sauce, season with nutmeg, salt, paprika, lemon juice and a very little lemon peel. "^Cayenne pepper may be used instead of paprika, but in much smaller quantity.) Fill the patties hot or cold and serve. HAM NOODLES. Boil the noodles in slightly salted water: chop cold boiled ham very fine ; put in alternate layers with the noodles into a buttered baking dish ; beat 2 eggs with I pint sweet cream, pour over the. top, cover with a layer of bread crumbs, and dots of butter, and bake a light brown. HAM ON TOAST. Chop cold ham or tongue very fine ; to each cup, add the beaten yolks of 2 eggs, season with n.iustard and cayenne, stir over the fire till the eggs are cooked, and serve at once on hot, buttered toast. HAMBURG ROAST. Mrs. Mike Snyder. Take 2 pounds raw beefsteak chopped fine, 2 medium sized onions also chopped fine, 1 q^^, 6 rolled crackers, 1 heaping tea- spoon butter, 1 teaspoon poultrv seasoning, salt and pepper to taste. Mix well, make into a roll, and dust with flour. Put in a pan in the oven with just enough water in the pan to baste it well while cooking. Bake about 45 minutes. Make a gravy with the juice in the pan, 2 tablespoons flour, a piece of butter, and season it with celery salt, salt and pepper to taste. HAMBURG STEAK. Chop fine 2 pounds of the tender side of the round, removing all gristle and ligaments. Season with salt and pepper, and, if liked, a little onion juice. Make into a cake in a tin pan of the thickness of steak preferred, but do not pack too hard. Put 1 tablespoon butter over the steak and bake 10 minutes. Remove to a hot platter to serve. MEATS. 79 HASH ON TOAST. Rub 1 tablespoon butter in a hot saucepan with 1 tablespoon flour, and when browning add 1 cup boiling water or good stock; when boiling, stir in 2 cups hashed, cooked meat (beefsteak is best), season, and simmer 15 minutes. Serve with the gravy on hot buttered toasts. Ha white meat is used, add some milk or cream to the stew. HIGHLANDER. Filippini. Cut in half-inch square pieces a half pound pig's liver, four skinned fresh mutton kidneys, 2 pounds raw lean mutton, and 4 ounces raw, lean salt pork. Brown 1 finely chopped pepper and 1 chopped onion in 2 tablespoons butter, add all the meat and 1 quart broth, 1 level tablespoon salt, i teaspoon pepper, and 1 salt- spoon grated nutmeg. Add a bunch of soup herbs, cover the pan and simmer l.V hours. Mix in 2 coarsely diced raw potatoes, and 4 peeled and crushed tomatoes, then set in oven for 1 hour, bast- ing it with its own gravy occasionally. Take out the herbs, turn into a deep, hot dish, and serve. HOT TAM.\LES, NO. 1. Grind boiled veal or chicken, 2 red peppers, 2 onions. Salt to taste and add enough cayenne pepper to make it very hot. Fill corn husks, tie up, and steam several hours. HOT TAMALES, NO. 2. "Dainty Dishes." Soften clean corn husks by putting in hot water. Take 2 large red, dry Chili peppers; remove seeds and pour hot water over the peppers. Toast the seeds in a pan over the fire; add to the Chili pulp and pound to a paste. Add garlic and onions if desired and enough water to make a pint of liquid. Cut up a fat piece of raw beef or mutton into pieces about 1^ inches long; take a spoonful of freshlv made cornmeal mush, spread it flat on the husk, and put in centre a teaspoonful of Chili sauce and a piece of cut meat, fold up, roll up the corn husks and tie. Put in a kettle and steam 4 hours, serving hot. HUNGARIAN GOULASH. Filippini. Cut 2 pounds of rump of beef into 1 inch squares. Put in a saucepan with 2 tablespoons melted lard. 1 teaspoon salt and 2 Faltspoons paprika. When browning add 1 small sliced carrot and 2 small sliced onions; stir and cook several minutes. Stir in 1 tablespoon flour, 1 cup hot water, \ cuo claret and \ cup tomato sauce. Put in a muslin bag several allspice. 2 cloves, 1 bayleaf and a little thvme, and add to the pan. Lastly 2 peeled and coarseTy dice^ raw potatoes. Cover and let cook slowlv 30 minutes. Add 1 bean garlic and 1 tablespoon chopped parsley. Cover and cook for 20 minutes. Take out the spice bag, pour in a hot dish and serve. 80 OLD COUNTRY RECIPES AND NEW. IRISH STEW. Mrs. Stephen Callahan. Take 2h pounds loin mutton chops, put in a pot in alternate layers with 8 sliced potatoes, 4 turnips and 4 small onions coarsely chopped, and pour over them 1 quart water. Cover pot closely and let stew gently about 2 hours; then turn into a hot dish and serve. SOUR KIDNEY STEW. Mrs. Leo Fox. Put 1 teaspoon each of lard and butter in a hot skillet, and when melted rub in enough flour to make your gravy. When the flour is browned, add boiling water, and when cooked 3 or 4 min- utes, put in the kidneys cut small ; stew for 20 minutes. If the gravy boils away, add boiling water. Season with salt and pepper, and before serving add from 1 to 3 tablespoons vinegar. STEWED KIDNEYS. Split and trim the kidneys, and cut small. Cover with cold water in a saucepan, and bring almost to the boiling point ; drain and repeat twice more. Brown 1 tablespoon butter in a pan, rub in 1 tablespoon flour, and add 1 cup stock or boiling water ; add 1 tablespoon Worcestershire sauce, 1 tablespoon mushroom catsup, salt and pepper, and the chopped kidney. Stir till heated through, take off, add a little sherry and serve. Or the chopped kidney may be fried in butter with a little onion, and the same ingredients added to the gravy. BROILED LAMB CHOPS. Trim and pound lightly. Season with salt and pepper, lay on a broiler, and broil 5 minutes on each side. Lay them on a hot dish, and garnish with watercress or parsley. LAMB CHOPS WITH BACON. Put 1 tablespoon butter in a hot frying pan ; put in thin slices bacon and fry 2 minutes on each side ; take out and keep hot. Season the lamb chops and fry brown in the pan ; dress on a dish with the bacon, and green peas in the middle. LEG OF LAMB. Trim a leg of lamb neatly, place it in a roasting pan, dust with salt and pepper, rub over it 2 tablespoons melted lard or butter, pour 2 tablespoons water in the pan, and roast in the oven 1 hour, turning and basting occasionally. Place on a hot platter, skim and strain its own gravy over it, and garnish with water- cress. Serve with mint sauce. Or make a gravy and serve it in a gravy boat. Green peas and asparagus should be served with spring Iamb. MEATS. yi RIBS OF LAMB WITH POTATOES. Trim neatly a rack of lamb, put in a pan with even sized peeled raw potatoes, new or old. Season both meat and potatoes with salt and pepper, and spread 1 tablespoon butter over them. Roast in the oven for about 40 minutes, turning and basting irequently. Arrange the potatoes around the lamb on a platter, and sprinkle all with a little chopped parsley. CALF'S LIVER. Cut slices of liver i inch thick, roll in melted butter (or oil), sea.soned with salt and pepper. Arrange on a double broiler and cook o mmutes for each side. Dress on a hot dish. The same number of slices of freshly broiled bacon may be laid on top. -The hver may be pan broiled by -cooking in a very hot skillet the same length of time. Fried onions are served with liver and bacon. IMITATION PAT£ DE FOIE GRAS. Boil a calf's liver till very tender in slightly sailed water. When cold cut into small pieces and pound to a smooth paste. Fry a sliced onion till brown in ;3 tablespoons butter; press all the liquid through a strainer upon the liver, add salt and pepper to taste, a little grated nutmeg and ground cloves, and 1 teaspoon each of made mustard and Worcestershire sauce. If not moist enough add 1 tablespoon boiling water. Pack very hard in small jars or cups, and cover with melted butter. It will keep for months in a cool place. Use in sandwiches in the same way as the genuine article. ONTARIO LIVER. Boil a beef's, calf's or lamb's liver till tender: while warm mash it fine with a wire potato masher : season with salt, pepper and onion juice._ Meanwhile scald \ the quantity of oatflakes, and let cook thick but not too soft. Mix porridge and liver well together, and pack in a mould. When cold and firm, cut in slices, and frv. MEAT JELLY. Miss Sarah Watkins. Take the shank hone of veal or young beef, cover with water, and cook till the meat leaves the bone. Take out the bone, pick the lean meat to pieces; let the broth get cold and skim it, then boil down to less tlian 1 pint, pour over the meat, and set out to cool. Season with salt and pepper when' nearly done cooking. Slice for the table. MEAT PIE. NO. 1. Mrs. Joseph Blankenship. Take 2 or 3 pounds of lean meat, beef, veal, or pork. Cut in pieces the size of an egg, put in a kettle with plenty of water, cook until done. Line a deep pan with a good short dougli. put in a layer of meat, then a layer of dough, and so alternatelv, 6 82 OLD COUNTRY RECIPES AND NEW. covering the top with dough. Before putting the cover on take the broth the meat was in, add '2 well beaten eggs, and thicken with milk or cream. Pour over the pie, put on top paste, put in a hot oven and bake until brown. MEAT PIE, NO. 2. Mrs. Thompson. Put } pound of the tender side of the round of beef and | pound lean fresh pork through a grinder ; chop 1 onion tine and brown it in 1 teaspoon butter in a saucepan ; add the meat and cover with hot water. Stew about 1 hour. Season with salt and pepper. Make a pie crust, line a pie pan, fill with the stew, put over it a top crust, and bake till done. Serve hot. MEAT POTATO CAKES. Mrs. John D. Martin. Take any cold meat, chop fine, add 3 times the quantity of cold mashed potatoes, salt and pepper to taste, and enough eggs to make a thin batter ; beat well and fry as griddle cakes. MOCK TERRAPIN. Take ^ a calf's liver or the same quantity cold veal, or chicken, hash it rather coarsely, season and flour it thickly, and fry brown in butter ; add 1 teaspoon French mustard, a little cayenne, 2 hardboiled eggs chopped fine, a lump of butter the size of an egg, and 1 cup water. Let boil a few minutes. Or rub the butter and flour together in a hot saucepan, add ^- pint milk, and when it boils, the meat, salt and pepper. Stir till thoroughly heated, take off, stir in the beaten yolk of 1 egg, 2 tablespoons sherry, and 1 tablespoon chopped parsley. Serve im- mediately. If liver is used, it must be first browned as in the first recipe. MUSHROOM PUDDING. Mrs. T. S. Johnson. Make a paste with flour, water, a little salt, and very finely minced suet ; roll out and line a bowl ; fill the bowl with small pieces of mutton, and fresh mushrooms, washed and peeled; season with salt and pepper, and pack down tight ; . add a very little water. Cover the bowl with a top crust, tie up in a cloth, put in a kettle of boiling water, and boil 3 hours. Serve in the bowl. BOILED LEG OF MUTTON. Wipe the leg, wrap in a heavily floured cloth, put in boiling water, and simmer 15 minutes to each pound, adding 1 teaspoon salt when half done. Serve on a hot dish with caper or egg sauce, and garnish with parsley. ROAST LEG OR SADDLE OF MUTTON. Roast in the oven the same as roast beef. Roast done. The breast should have the bone removed and be stuffed with poultry dressing, rolled, tied and roasted. MEATS. 83 MUTTON CHOPS. Broil as lamb chops, or bread and fry as veal cutlets. MUTTON HASH. Dice rather small any left over mutton, and add half the quantity chopped boiled potato. Brown an onion and a pepper, both chopped, in a pan with 1 tablespoon butter, add the hash, season with salt and pepper, moisten well with broth, or left over soup, or hot water, cover the pan and set in the oven for 50 minutes. Dress the hash nicely on a hot dish, sprinkle with chopped parsley and serve. It may be served as the centre of a platter of hot boiled rice. MUTTON PIES. Cut 1 pound mutton in very small pieces, season with salt and pepper, and add 2 or 3 tablespoons water. Fill small individual baking dishes with a good pie crust, put in the mutton, and cover with paste, cutting a hole in the middle of the top. MUTTON STEW. Cut 4 pounds of mutton from the neck into IJ inch squares. Add it to 3 tablespoons hot lard in a saucepan, 1^ teaspoons salt, h teaspoon pepper, and cook till a light brown. Pour off the fat, and sprinkle 3 tablespoons flour over the meat; cook two minutes, stirring. Add ^ pint water and 1 pint tomato juice; stir and boil 3 minutes. Add 2 carrots finely chopped, 2 raw potatoes coarsely chopped, (5 very small onions browned in butter, a little chopped cooked pork or boiled ham, if at hand, and a bunch of soup herbs. Cover, boil a few minutes, then set in the oven for 1 hour. Re- move, .skim, take out the herbs, add 3 tablespoons of cooked green peas (if left over), and serve in a deep hot dish. NORTHUMBERLAND POT PIE. Mrs. John Carr. Cut IJ pounds of the round of beef into small pieces, add 2 chopped onions, salt and pepper. Make a pie dough with flour, water, a pinch of salt and 1 tablespoon lard, roll out thin, put in the meat, fold it up adding 1 cup water, pinch it tight, put in a pudding bag, and boil 3J hours. OLD-FASHIONED BOILED DINNER. Put corned beef in a large kettle of cold water about nine o'clock ; at 10 put in 1 or 2 pounds salt pork, in a solid piece ; put in small beets at the same time: at 11 put in peeled and quartered turnips and scraped parsnips; at 11:30 add some peeled potatoes and a small calibage in quarters. Let boil a full half hour. Half a red pepper improves the dish. Dish the meat on a platter, and most of the vegetables in separate dishes, using the carrots and parsnips for garnishing. Serve horseradish with the meat. Be careful not to break the skin of the beets while cook- ing, and peel and quarter them to serve. 84 OLD COUNTRY RECIPES AND NEW. 'POSSUM. "Mrs. Owen's Cook Book." Clean as a pig, scrape, not skin it. Chop the hvcr hue, mix with breadcrumbs, chopped onion, and parsley, pepper, salt and 1 beaten egg. Stuff with it. Or stuff with peeled and sliced apples. Sew up, roast and baste with salt and water, and rub over with a rag dipped in its own grease when finishing. Make the gravy with browned flour, and serve whole with a baked apple in its mouth. PHILADELPHIA SCRAPPLE. Mrs. H. I. Ellis. Take bits of cold fowl or any cold meat or several kinds together. Chop fine, put in a frying pan with water to cover. Season well. When it boils, thicken with cornmeal stirred in carefully as for mush. Cook a few minutes, turn into a mould, and cut slices to fry for Ijreakfast. BREADED PIGS' FEET. Wipe the feet dry, dip in beaten egg, roll in bread crumbs, or cracker crumbs, and fry in butter in a skillet. They cook quickly. Serve with quartered lemons. BROILED PIGS' FEET. Sprinkle pickled pigs' feet with salt and pepper, brush with butter, roll in breadcrumbs, and broil over a clear fire, turning often. Serve with Piquante Sauce. FRIED PIGS' FEET. Dip the feet in a light batter, and fry in deep fat. Serve with tomato sauce. PICKLED PIGS' FEET. Put the feet into common brine for 10 days ; wash well and cook slowly in water with a carrot, 2 large onions, several branches of celery and a little parsley. Simmer for 3 or 4 hours. Drain, cut in half, remove the larger bones, press together into shape, and put away to cool. PIG JOWL WITH SPINACH. Put half a smoked pig jowl in 2 gallons boiling water, and boil for 2 hours. Take out, peel off the skin, and trim neatly. Have ready some freshly Ixiiled spinach, place it on a hot dish, and arrange the jowl over it. ROAST PIG. Have a sucking pig sent from the butcher prepared for the oven ; wash and wipe dry. Stuff it with plain turkey stuffing, using suet in place of butter, and seasoning well with sage, parsley and onion juice besides salt and pepper. Sew the opening together. MEATS. 85 and truss all the legs forward, the hind legs close under the body. Put a corncob in the mouth, rub all over with melted butter, and dust with pepper, salt and flour ; roast before a moderate fire, turning often. If an oven roast is wanted, put in a pan, in a moderate oven, and bake from 2 to 2^^ hours. Put a little salted water in the pan, and baste with this and melted butter, until there is enough dripping. If browning too fast, rub all over with butter. Dish on a hot platter with an apple in place of the corncob, and garnish with parsley. Make a gravy as with other roast meat, adding a little wine. Serve with apple sauce. CHESHIRE PORK Plh:. Cut several small steaks from a loin of pork; season with salt, nutmeg and pepper. Make a piecrust, and fill with a layer of pork, then one of pared and cored apples, with a little sugar sprinkled t)ver, then another layer of pork; pour over ^ pint white wine, and spread with a little butter. Cover with paste and bake. Good hot or cold. ENGLISH PORK PIE. Mrs. Isabella Breeze. Line the sides of a deep pie dish with pie paste; put a layer of thin sliced bacon at the bottom, next thin sliced potatoes, and onions chopped or sliced very fine, lastly lean fresh pork cut small. Season with pepper, salt and sage. Fill the dish with any left over gravy or water thickened with flour and butter. Cover with a crust, cut a vent and bake about \^ hours. PICKLED PORK. Roil with sauer-kraut or cabbage, or greens ; bake with white beans. It takes about '2\ hours to cook the same number of pounds. ROAST PORK. Put a piece of fresh loin of pork in a roasting pan, sprinkle with salt and pepper, and spread a little butter over it. Pour \ cup water in the pan and set in the oven for 1 hour or more, according to the size of the roast. Baste occasionally. Small peeled raw potatoes may be roasted in the pan with the pork, sea- soning and basting them also. Set them around the meat on the same platter. PORK AND BEEF LOAF, NO. L i\Irs. Henry Rischert, Chop fine 2 pounds raw beef and i pound pork ; add 1 cup cracker crumbs, 2 beaten eggs, 1 cup sweet milk, salt and pepper to taste. Bake 2J hours. PORK AND BEEF LOAF, NO. 2. Mrs. Anna Everetts. Chop fine !•] pounds lean beef, and l pound pork; mix well with 6 rolled crackers. 2 eggs, 1 teaspoon salt, butter the size of an egg and \'h cups sweet milk. Bake in a hot oven. 86 OLD COUNTRY RECIPES AND NEW. PORK CHOPS. Dust with pepper, salt and flour, and fry in hot dripping till done. Make a brown gravy with a little of the dripping left in the pan. PORK TENDERLOIN. Split the tenderloins in half lengthwise. Dust with salt and pepper, and fry in a hot skillet with 1 tablespoon butter. Dress on a hot dish and serve with a good sauce. Fried onions are good with this dish. POT-AU-FEU. Mrs. Helen Campbell. Take 4 to 6 pounds lean beef, put in a porcelain kettle, and cover with three quarts of cold water. Bring to a boil and skim carefully. Add a tablespoon salt and three peppercorns, and boil very slowly for three hours. Then add two onions sliced and browned in a little butter, 2 leeks, 1 large parsnip, 2 turnips, 2 small carrots, quarter of a cabbage, a stalk of celery and a bay leaf. Boil all very slowly for 2 hours longer. Then take up the l)eef ; pile the vegetables neatly about it ; strain the broth, pouring a little over the beef. Any remnants of poultry or roast meat may be added. Must not be boiled to rags. POT ROAST, NO. 1. Mrs. Lena Moseman. Dust a small roast of beef with salt and pepper, put in a hot pot with some hot dripping or lard, fry on both sides, turning several times. Put a sliced onion on top the roast, sprinkle with flour, add 2 pints water and baste often while cooking slowly. When half done, turn, add onion and flour as before, and baste quite often. When done, take up, thicken the gravy a little and pour over the meat. Cheap cuts of meat cook nicely in this way. POT ROAST, NO. 2. Mrs. B. E. Winters. Cut the meat into small pieces and sear on all sides in a hot skillet. Melt 1 tablespoonful Jnitter in a kettle, mix with it 2 tablespoons flour, and a little cold water until it is smooth. Add salt and pepper. Add the meat and cover with hot water. Let simmer for a couple of hours cooking down to a brown gravy. POT ROAST, NO. 3. Mrs. J. W. Holleran. Take a piece of beef weighing 3 or 4 pounds, put it in a pot with 1 cup hot water, and cover closely, turning often without pricking with the fork, keeping the same amount of boiling water over it till almost done. Then season and let it brown nicely. MEATS. 87 POTTED HEAD. Mrs. Robert Sneddon. Slit a beef's head in quarters or less, and put in a tub with a strong brine for several days. Boil the feet until the hoofs can be removed, and put them in the same brine. Wash vi-ell, and rinse and vi-ash in fresh cold water. Then put in a pot full of water, -and boil all night, or until the meat all comes off the bones. Take out all the bones, return to the kettle, season with salt and pepper, and boil about 20 minutes. When cold, serve in slices. POTTED MEAT. Chop any kind of cold meat very fine ; season with salt, pepper, cloves and cinnamon: mix with a little wine, vinegar and Worcestershire sauce. Pack in a jar, and cover with J inch melted butter. It will keep some time. . PRESSED MEAT. Take a quart of pieces of left over cooked meat, as from soup, etc. Take out any gristle or bones. Add salt to taste, 1 teaspoon each of cinnamon and allspice, \ teaspoon each of cloves, pepper and mace, and 1 cup boiling stock. A little vinegar may be added, if liked. Mix, press into a square mould, and put aside to cool. Serve sliced. BROILED RABBIT. If young and tender, rabbit may be broiled as a chicken. Squirrels may be cooked in all ways as rabbits are cooked. BROWN FRICASSEE OF RABBIT. Prepare the rabbit properly, cut ii'f pieces, lay in salted culd water | hour, rinse in cold water, then lay in a saucepan and cover with hot water and a pinch of salt. Cook till tender, skimming when necessary. Put a slice of fat pork in another pan, add a few slices of onion, a bunch of sweet herbs, 1 tablespoon butter, i dozen peppercorns, and fry till a good brown ; add the liquor from the rabbit, let it boil up once, then strain, put back over the rabbit, thicken with browned flour, let boil up again, and turn out on a hot platter. RABBIT PIE. Line a deep dish with a rich biscuit dough ; stew the rabbit, season well with salt, pepper and butter, put in the dish, cover with a top crust and bake. SAUSAGE. Cut off the desired length, prick the skins in several places, and fry in their own fat over a moderate fire. If not in skins, make into small cakes and fry in their own fat ; or bread and fry as veal cutlets. Serve with a cream gravy, if any, made in the same pan. 88 OLD COUNTRY RECIPES AND NEW. BREAKFAST SAUSAGE. Chop 2 pounds lean pork, add 1 teaspoon powdered sage. I teaspoon salt, and 1 saltspoon black pepper, and form into small cakes. Fry on both sides in a pan with a little dripping. Serve plain or with cream sauce. PORK SAUSAGE. Mrs. Jemima Campbell. Take tenderloins, and trimmings from shoulders and hams, fat and lean alike, and grind fine. To 10 pounds of meat add 4 tablespoons salt, 2 tablespoons pepper, and 5 tablespoons powdered sage. Try a cake of it to test the seasoning before finishing. Pack it down tight in crocks, and pour hot lard over it. Cover with cloth and paper, and tie up tight. It will keep all winter. , SAUSAGE ROLLS.- Mince fine j pound pork, and 3 ounces fat; add salt, pepper, mace and allspice; mix well with 3 ounces bread crumbs. Finish like Savory Rolls. SAVORY ROLLS. Fry some soup herbs, including parsley, 5 minutes in 1 table- spoon butter; add 1 pint broth, salt and pepper, the liquor from 1 can mushrooms, and 2 pounds rump steak ; simmer for I hour, take out the steak and thicken the .gravy with a little butter and flour mixed ; boil several minutes. Chop the steak, the mushrooms and 4 hard boiled eggs very fine; stir into the sauce, and let cool. Make some pufT paste, roll very thin, cut into pieces 4 inches square, put a little of the mixture in the centre of each, glaze the edges with white of ep9C. fold over, pinch the edges together, put on a pan, and bake in the oven a light brown. Serve hot or cold, SCOTCH HAGGIS. Mrs. Hugh Campbell. Take a sheep's bag and pluck, wash the bag in cold water, scrape and clean it well ; let it lie all night with cold water and a little salt ; wash the pluck, put it into a pot of boiling water with 1 tablespoon salt, boil for 2 hours with the windpipe hanging out ; when cold, cut oft the windpipe, grate \ the liver, mince the heart and lights very small ; mince J pound suet and 4 small onions; add \ pound oatmeal toasted brown, \ teaspoon each pepper, salt and powdered herbs, and a cup of the water in which the pluck was boiled: mix well: fill the bag rather more than half full with the mixture, and sew it up : place in a pot of boiling water, and prick from time to time to keep it from bursting. Boil about 8 hours. ^lany omit the heart as too tough, and the lights as too soft. MEATS. 89 SEA PIE. Mrs. Maitland JNIurday. Cut 2 pounds steak in inch pieces, add a sliced onion, and several sliced potatoes, season with salt and pepper, cover with cold water and stew an hour or more; put a layer of pie paste made with finely minced suet inside the pan, having the water come up over the paste. Cover and cook ahout l-") minutes. A "double decker" is made by putting half the meat and vegetables on top the paste, and covering with a second crust, the water rising above this also. SHEPHERD'S PIE. Mrs. B. F. Martin. Half fill a baking dish with pieces of cold meat cut small and seasoned with salt and pepper. Pour over a gravy with a little Worcestershire sauce or catsup. Cover with a thick layer of mashed or finely chopped potato, glaze with melted butter, and bake until brown. SHROPSHIRE PIE. Line a dish with good puff paste ; chop together a rabbit and 1 pound fat pork; season with salt and pepper; lav in the dish. Make some good forcemeat balls, and put in, adding a pinch of nutmeg and 1 pint white wine. Bakt- in a hot oven 1 hour. Serve hot or cold. ROAST SPARE-RIB. Mrs. Anise Holcomb. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in a dripping pan with 1 pint hot water, and bake till a rich brown, basting frequently and turning over once to cook both sides equally. SPARE-RIBS WITH CABBAGE. Trim a medium cabbage, cut in quarters, put in a kettle with 1 gallon hot water, 1 teaspoon salt and half as much pepper, cover and boil slowly 45 minutes. If the spareribs are salted, keep them in fresh water during this time. Add them to the kettle, cover and cook 45 minutes longer: then add several raw peeled potatoes, and cook till the potatoes are done. Drain the cabbage, put on a hot platter, lay the meat on top, and dress with the potatoes. If the cabbage is young it need not cook so long. Corned beef may be cooked in the same way, cooking it 1 hour before the cabbage is put in. Spinach may be used to garnish either, but should be cooked separately. SULZBECHER STEAK. Mrs. John C. Snee. Pepper and salt a Hamburg steak, and put in a dripping pan. Put an onion and a tomato throu.gh the chopper, mix it with 2 tablespoons catsup and 1 tablespoon Worcestershire, and pour over the meat. Add small lumps of butter and bake 1 hour. 90 OLD COUNTRY RECIPES AND NEW. SWEETBREADS. Throw calf's sweetbreads into cold water as soon as they come; soak 1 honr; trim free from fat, put in boiling water with 1 teaspoon salt and boil 15 minutes ; remove skin and strings, and put in the icebox until used. They will keep 2 days after par- boiling. Cut with a silver knife. They may now be cooked in any way wanted. BROILED SWEETBREADS. Cut the sweetbreads in half crosswise, roll in butter, salt and pepper, and broil a few minutes on each side. Serve hot with melted butter, and garnish with parsley. CREAMED SWEETBREADS. Cut small with several finely chopped mushrooms, and cook a few minutes in a good cream sauce. Season well. They are also nice added with the mushrooms to a fresh Bechamel sauce. Canned mushrooms are always good with sweetbreads ; if fresh ones are used, take less. FRIED SWEETBREADS. Cut parboiled sweetbreads in nice sized pieces, dip in beaten egg, roll in breadcrumbs, and fry in boiling fat, or in a frying pan with a little butter. Serve with a cream sauce. SWISS STEAK. Mrs. John C. Snee. Take I'k pounds round steak cut two inches thick, lay on board, take a broad-hcadcd hammer and pound in a cup of flour, salt and pepper until pulped but not broken apart. I\Ielt some butter in a skillet and sear the meat on both sides. Then add 1 cup water, cover and bake in a slow oven 2 hours, turning 2 or 3 times, adding water if necessary. Remove the steak to a heated platter, make a gravy adding 1 can of mushrooms to it, pour over the steak and serve immediately. BOILED TONGUE. Wash a smoked tongue and soak in cold water over night. Put in a kettle full of cold water, and cook over a slow fire several hours, till it can be pierced with a fork. Let get cold in the kettle. Skin and use hot. It may be garnished with parsley and black currant jelly. Sliced very thin when cold, it may be served plain or with sauce Tartare, and the dish prettily decorated. FILLETS OF TONGUE. Cut slices of cooked tongue, fry in butter and serve with mushroom sauce. MEATS. 91 FRESH TONGUE. Wash well a medium sized beef tongue; brown a selection of soup vegetables and herbs, with a few whole spices and pepper- corns in a saucepan with a little butter; place the tongue in this, pour over it 1 quart hot water, | cup claret, 1 cup tomato sauce, and 1 cup strong broth. Season with 1 teaspoon salt, and J tea- spoon pepper. Cover and let come to a boil, then place in the oven for 2 hours, turning occasionally. Take up the tongue, skin, trim and keep hot. Reduce the sauce on top the stove to 1 pint, strain, add several sliced pickles, chopped mushrooms^, .chopped Spanish peppers and a little minced cooked ham, boil 5 minutes, skim, pour over the tongue and serve. TRIPE. It is usually bought cleaned. Put in a stew pan at once, cover with cold water, add 1 onion stuck full of cloves, 1 sprig parsley, and' 1 dozen peppercorns. Simmer gently for 6 hours. Then cook any way it is liked. BROILED TRIPE. Cut pieces of fresh well cleaned tripe into two-inch squares, roll in melted butter (or oil), pepper and salt, and broil 5 minutes on each side. Serve on a hot plate. FRIED TRIPE. Cut into H inch squares, season, dip in fritter batter, or else in egg and then in breadcrumbs, and fry in l)oiling fat. Serve with sauce Tartare. STEWED TRIPE. Cut boiled tripe into small squares and proceed as for kidney stew'. R.AGOUT OF VEAL. Cut any pieces of cold roast veal into squares ; brown 2 table- spoons butter, rub in 2 tablespoons flour, add 1 pint stock. J- gill w'inc, and 1 pint meat, letting simmer ^ hour ; add J pint chopped mushrooms, the yolks of 3 hardboiled eggs mashed, and salt and pepper; cook 10 minutes longer. Take off, add J gill more wine, and serve. ROAST VEAL. Loin of veal is baked as beef, allowing 15 minutes to the pornd. It should be well done. Breast and shoulder may be stuffed as fowls, a little chopped salt pork proving an addition; then roast as the loin. VEAL CROQUETTES. Mrs. Lewis Rush. Scald a cup of cream. Rub together 1 tablespoon flour with 3 tablespoons butter and stir into the hot cream until smooth. Add 92 OLD COUNTRY RECIPES AND NEW. 1 pint of finely chopped cooked veal, 1 teaspoon salt, even \ teaspoon pepper, 1 teaspoon onion juice, and 2 well beaten eggs. Put the eggs in last after cooking a couple of minutes ; let cook up thick, stirring constantly. Set aside to get cold. Then shape into croquettes, dip first in beaten egg, roll in cracker crumbs, put in a frying basket, and fry in boiling fat until a light brown. VEAL CUTLETS. Dust thin cutlets with salt, pepper and flour; fry in a pan with 1 tablespoon hot dripping; brown both sides; take out on a hot dish, add 1 tablespoon flour to tlie pan, and when brown 1 cup hot water ; season when it boils and pour over tlie cutlets. VEAL CUTLETS BREADED. Cut into nice sized pieces, dip in egg, roll in breadcrumbs, and fry on both sides in a little dripping. Serve with brown gravy or with maitre d'hotel butter ; or with a good cream gravy as for fried chicken. VEAL LOAF, NO. 1. Mrs. Win. Ilarbaugh. Grind or chop 2 pounds raw veal with \ pound salt pork ; add 1 tablespoon salt, 1 teaspoon nepper, 4 tablespoons milk, 3 tablespoons melted butter, 6 rolled crackers, and 2 well beaten eggs. Put in a roasting pan and bake in a good oven 1 hour. Put 1 cup cold water in the pan and use it to baste with. VEAL LOAE, NO. 2. Mrs. Waldie. Chop 4 pounds veal fine; roll 15 crackers fine; mix with 4 well beaten eggs, butter the size of an egg, 1 grated nutmeg, salt and pepper to taste, and 1 pint cold water. Make into 3 loaves ; sprinkle with flour, cut 1 onion in thin slices and lay on top the loaves. Fill pan half full of hot water, and bake 2 hours, basting often. VEAL LOAF, NO. 3. Mrs. Raymond Orndorf. Mix 2 pounds ground veal with 1 cup rolled crackers, 1 cup sweet milk, and 2 well beaten eggs. Add pepper and salt to taste. Make into a loaf and bake. VEAL PIE. Make by any of the recipes for meat pies, using a knuckle of veal. I pound of chopped ham is a good addition to a baked pie. It then becomes Silas Wegg's favorite "weal and hammer." VENISON STEAK. Roll the steaks in butter, salt and pepper, broil quickly about 4 minutes on each side; serve on a hot platter with currant jelly at the side. FOWLS. ARROZ AAIARILLO (YELLOW RICE). "A Friend in Need." Cut up a chicken and fry in 2 tablespoons lard, then add i an onion sliced, cover and let brown on a slow fire about 20 min- utes. Add 1 cupful canned tomatoes, or fresh sliced tomatoes, let cook about 10 minutes, add 1 quart of boiling water, and when chicken is tender, 3 cups of rice. Let it cook slowly, adding water until the rice is thoroughly done. Salt to taste. BRUNSWICK STEW. I^frs. Ralph Wilson. 1 chicken or 2 squirrels cut up small with k pound bacon, and stewed in 6 quarts water till tender ; take the meat off the bones and put back in the pot with more water, if necessary. Add 1 pint each peeled and chopped potatoes and tomatoes, | pint grated corn, \ pint butter beans, i the juice and grated rind of a lemon. Stew till done, seasoning with butter, pepper and salt. BOILED CHICKEN. An older chicken may be used for boiling and stewing than for any other way. Prepare as for roasting, dredge with flour, put in a pot, cover with cold water, and let simmer 2 hours or less if done. Serve with egg sauce. Make soup of the water that is left. If liked, J cup of rice may be boiled withthe chicken. BROILED CHICKEN. Clean and dress a spring chicken, split it down the back, wipe inside and break the breast bone to make it flatter. Brush with oil or melted butter, and dust with salt and pepper ; put on a broiler inside down, cover and let broil slowly 45 minutes ; when nearly done, turn and broil the other side. Turn on a hot platter, baste with melted butter, season and garnish with parsley. BROWN FRICASSEE OF CHICKEN. Clean and dress the chicken, and cut it up. Put \ pound salt pork in a saucepan ; when browned add the chicken ; let every piece brown nicely, then stir in 2 tablespoons flour, and when brown 1 pint boiling water, and 1 teaspoon salt. Cover and let simmer till done. Take up neatly on a hot platter, add a little pepper and onion juice to the gravy, and pour over the chicker*. Garnish with parsley. 93 94 OLD COUNTRY RECIPES AND NEW. CURRIED CHICKEN. 1 teaspoon curry powder mixed with cold water may be added to the gravy of stewed, fried of fricasseed chicken. A Httle lemon juice should also be added. FRIED CHICKEN. Clean, dress and cut up the chicken ; roll in salt, pepper and flour, put 1 tablespoon each of lard and butter in a skillet ; when hot add the chicken, and fry slowly | hour or more till done. Take up on a hot platter. Pour ofif most of the fat from the pan, add 1 tablespoon flour, and when smooth 1 cup milk or cream, salt and pepper to taste ; stir well and pour over the chicken. JELLIED CHICKEN. Boil a chicken in a very little water till the meat leaves the bone ; pick off, chop fine, season with pepper and salt and put in a mould in alternate layers with thin slices of hard boiled eggs till nearly full ; boil down the liquor in the pot to ^ ; add \ ounce gelatin, and when dissolved, pour over the mould. Set in a cold place over night. Veal may be done in tlie same way, or chicken and veal may be mixed. ROAST CHICKEN. Miss Johanna Feeney. Clean and singe a chicken not over a year old ; stuff with plain stuffing; fill the body, also the place from which the crop came, and sew them up ; cross the legs up under the skin and fasten with a small skewer to the rump ; turn the wings back and run a skewer through them and the body ; tie the skewers with twine ; put on its back in a dripping pan, rub with butter, cover the bottom of the pan with hot water, and bake in quick oven 15 minutes to each pound, basting every 10 minutes. Let it brown before taking up. Take off the strings and skewers, and serve on a hot dish with giblet gravy in a boat. Cover the giblets in a saucepan with cold water, and let sim- mer while the chicken is baking : cut them fine. Put the dripping pan on top the stove, stir 1 tablespoon flour into the gravy ; when smooth and brown add 1 cup of the water in which the giblets were boiled, and, as soon as it boils, the giblets ; season to taste. SMOTHERED CHICKEN. Mrs. P. C. Clarke. Dress a year old chicken, and split it down the back. Cut the neck off close, cut off the first joints of the legs and wings. Put these with the giblets in the bottom of a dripping pan or roaster ; sprinkle them with salt. Lay the chicken flat in the pan with the breast up, rub the breast with butter, sprinkle a little flour, and dust with pepper and salt. Add ^ cup water to the pan, cover tightly and bake about H hours, or till done. If the chicken does not brown in the roaster, take off the lid when nearly done, and let brown. FOWLS. 95 STEWED CHICKEN. Mrs. Thos. Ward. Cl«an, wash and cut up 1 chicken, put in a kettle with 1 quart boiling water, 1 handful rice, 1 sliced carrot, 1 sliced onion and 1 medium sized sliced potato. Cover and stew \\ hours; wlien nearly done, season with salt, pepper and butter. If the chicken is old, stew longer. STEWED CHICKEN WITH DUMPLINGS. Mrs. Isabel Hall Tedrow. Clean and dress the chicken and cut into small pieces ; stew until tender with a little salt in water enough to cover. iNIake a dough of 1 quart flour, 2 heaping teaspoons baking powder, I heaping tablespoon lard, 1 level teaspoon salt and milk enough so that it will not stick to the hands. Cut in squares, pour part of the chicken broth into a baking pan, lay in the dumplings and bake until a nice brown. Take up the chicken, lay it on the dump- lings on a hot platter, thicken and season the broth and milk enough to make a nice gravy, pour over the chicken and serve. CHICKEN CROQUETTES. Mrs. G. B. Wilson. Chop a cold boiled chicken very fine, leaving out the skin and gristle. Rub 2 tablespoons butter with 2 of flour in a hot sauce- pan, and add very slowly 1 cup milk, stirring till thick ; take off, stir in the chicken and season with salt, pepper and a little nut- meg. A few drops of onion juice, a little celery salt, or finely chopped parsley may be added ; also chopped mushrooms or calf's brains. When cold, take a large tablespoon at a time, form with cracker crumbs into a roll, dip in beaten egg and roll in crumbs again, and fry in deep, hot fat or lard. Turkey and Sweetbread Croquettes are made in the same way. CHICKEN EN CASSEROLE. Boil 2 cups rice and season well with butter, cream, salt and pepper. Press into a buttered baking dish, and let get cold. Scoop out the centre of the rice, leaving it about 1 inch thick all around, fill with stewed chicken, and cover with the rice. Brush the top with beaten egg, and set in a hot oven about 15 minutes, or till brown. CHICKEN JELLY. Pound i a raw chicken with the bones and meat, cover with cold water, "and let simmer till the meat is rags: strain through a fine sieve, return to the fire, salt and pepper to taste, and sim- mer 5 minutes. Skim and let get cool. Good for garnishing. CHICKEN LIVERS. Clean the livers and fry about 10 minutes in a pan with butter, salt and pepper; dress on a dish with as many slices of freshly broiled bacon. 96 OLD COUNTRY RECIPES AND NEW. CHICKEN PATTIES. Cut the white meat of a chicken into small pieces. Let 2 ounces of chopped lean ham simmer in a saucepan with ^ pint stock till the broth is reduced to half ; rub 1 spoon each of butter and flour in a saucepan, strain the stock into it; add ^ cup cream; when thick add the chicken; stir while keeping at the boiling point for 5 minutes, put in fresh patty cases, and serve garnished with parsley. If wanted cold, let get cool before filling the cases. A few canned mushrooms chopped, and 1 tablespoon sherry are a nice addition. CHICKEN PIE. Mrs. Caroline Wilson. Dress a young chicken and cut in pieces. Place a few bony pieces in the bottom, cut 5 or 6 potatoes in several pieces each, put in the pan and over these the rest of the chicken. Add about 1 pint water and parboil on top the stove. Then add butter, pepper and salt, cover with a rich pie crust made of cream and butter, and bake in tlie oven till the crust is done. Leave a vent in the middle and add more water if it boils away. CHICKEN POT PIE. Mrs. Hiram Campbell. Cut the chicken up and boil till tender, leaving the kettle half full of broth when done. Make a stifif dough of 1 pound flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 egg and a lump of lard or butter. Cut dough in strips, put a layer in the kettle, a layer of chicken on top, and repeat till the kettle is nearly full. Season to suit the taste, adding a lump of butter' the size of a walnut and celery seed, if desired. Cover and boil till the dumpling is done. CHICKEN SOUFFLE. Rub 1 tablespoon each of butter and flour in a hot saucepan ; stir in 1 pint milk till it boils ; add i cup stale bread crumbs, stir in well, take ofif, add 2 cups cold chopped chicken, 1 tablespoon chopped parslc}', ^ teaspoon salt, a little pepper, and 3 eggs beaten separately. Put in a greased baking dish, and bake in a hot oven 20 minutes. Serve at once. ROAST DUCK. Dress, stufif and roast as a chicken, using plain or potato stuffing. Serve with giblet gravy and apple sauce, or currant jelly. If a duckling, it should not be stuffed, nor roasted as long. WILD DUCK. Dress as a chicken ; rub the breast witli an onion, and put a few raw cranberries inside to disguise the fishy odor. Put butter, salt and pepper inside, and bake as a chicken, but do not stuff. Serve with currant jelly. If stuffing is demanded, use potato stuffing. FOWLS. 97 GIBLET PIE. Take the gizzards, livers, necks, legs and first joint of wings of several chickens, and stew in just enough water to cook tender. Line the sides of a deep disli with a rich pie crust; season the stew with pepper, salt and hutter, and pour into the dish ; cover with a crust, slit the top and bake. GERMAN POTTED GOOSE. Take off the excess fat from a nicely dressed goose, and boil till nearly tender in just water enough to cook it: season with salt and pepper and add 1 pint good cider vinegar ; boil till very tender ; then pack in a stone crock, leaving the bones in. It is sliced up cold. Turkey and chicken may be cooked the same way. ROAST GOOSE. Prepare the same as a chicken using potato or onion .stuffing. Place in a dripping pan, add 1 cup water and 1 teaspoon salt, and roast 1 hour in a cpiick oven, basting every 10 minutes ; then cool the oven and finish at a moderate heat. Allow 25 minutes to a pound for a goose; 15 minutes for a gosling. Serve with apple sauce. GOOSE STUFFED WITH SAUERKRAUT. Prepare tlic goose as for roasting, fill with sauerkraut, sew it up, put in a kettle, cover first with sauerkraut, then with boiling water, and sinmier -3 hours. Take up, put in a dripping pan, dredge with butter and flour, and bake about 1 hour or till brown. Take up the kraut on a hot platter, and place the goose on top to serve. GUINEA FOWLS. Fricassee or stew as chicken, or bake in a pot pie. PARTRIDGES A LA FRANCAISE. YsaguirrS and La Marca. Truss and skewer the partridges ; lay over their breasts a slice of lemon and a slice of fat bacon ; wrap in paper and tie tightly. Roast | hour ; when done, take off the papers, and serve cold with a sauce of orange juice. PILAU OF BIRDS. Boil ^ dozen small birds with 1 pound bacon in enough salted water to cover well. Take out when tender, put 2 pounds of rice into the water, and cook till done, keeping covered. Stir into it 1 cup butter and_ salt to taste. Put a layer of rice in a deep dish, then the birds with bacon in the middle, next the liquor and cover with the rest of the rice. Smooth it and spread with the yolks of 2 eggs. Cover with a plate and bake 20 minutes in a moderate oven. 98 OLD COUNTRY RECIPES AND NEW. ROAST QUAIL. ]-)ress the quail as a chicken. Put in a hot pan in a brisk oven„ lay .a strip of fat bacon over the breast, or a lump of butter, dust witlj salt, and roast 15 minutes or till done. Serve on a piece of hpt buttered toast, or a bread canape. Squab is r6asteci the same way, putting a little hot water ih the pan. QUAIL PIE. Mrs. Joseph Lanning. Boil 6 quails until tender and remove the hones. Line a; large pudding dish with a good pic paste, put in the quails with lumps of butter, and salt and pepper to taste. Put strips of paste across the pie, fill up with the broth the quails were boiled in,, put on a top crust and bake until a rich brown. Wild pigeons may be cooked the same way, and blackbirds. If the latter, use four and twenty if your oven will stand it. BROILED SQUAB OR QUAIL. Prepare as a chicken, split down the back, press flat, dip in melted butter and broil over a steady fire till done ; sprinkle with ^alt, pepper and bits of butter, and serve on hot buttered toast. BOILED TURKEY. Prepare as a boiled chicken ; stuff with oyster dressing, or, not at all. Wrap in a floured cloth, put in a kettle of boiling water, add a little chopped onion and parsley browned in butter, and simmer 15 minutes to the pound, or till done. Serve with egg or bread sauce, or, if unstuffed, oyster sauce. Cranberries also should be served. ESCALLOPED TURKEY. Butter a deep baking dish, put into it diced cold chicken or turkey, add any left over stuffing, and a can of mushrooms or a dozen fresh buttons. Pour over it a good white sauce, cover with crumbs and bits of butter and bake. ROAST TURKEY. Clean, prepare and roast precisely as a chicken is roasted. Stuff with plain or any fancy dressing, and serve with cranberry sauce. TURKEY HASH. Rub H tablespoons flour v>ith 1 tablespoon butter in a hot- saucepan : add 1 pint half cream and half milk. Stir till it comes to the boil, then add left over pieces of turkey chopped fine. Sea- son with salt, pepper and a little nutmeg. Let simmer about 10 minutes, and serve on slices of hot buttered toast. Chicken can be used the same way, and a sprinkling of chopped parsley is a good addition. A green pepper, scalded, seeded and chopped is good with it. The hash may be turned into a baking dish, grated cheese and butter sprinkled oyer, and baked, SAUCES FOR MEATS, FISH AND VEGETABLES. A.XCHOVY BUTTER. Add 1 tablespoon anchovy paste to f tablespoon bnttcr and tlie juice of \ lemon. Mix well and put in a cool place till wanted. Serve with broiled fisli. AXCHOVV SAUCE. Make 1 pint draAvn butter using broth or water; stir in 1 table- spoon anchovy paste or extract. APPLE SAUCE. Pare, core and slice tart apples ; put in a saucepan and cover the bottom of the pan with cold water ; cook and stir till soft ; rub through a sieve, sweeten to taste, add a little butter, turn out in a dish, and grate a little nutmeg on top. Serve hot with meats- otherwise cold. ' ASPIC JELLY. "Boston Cooking School." Two tablespoons each of carrots, celerv and onion- 2 sprigs parsley and thyme; 2 cloves; 1 sprig savory and 1 bav leaf- i teaspoon wdiole black pepper; put them in a saucepan w'ith i cup white wine: cook 8 minutes, and strain. Put 1 quart white stock in a saucepan ; add 1 box gelatin and the juice of 1 lemon - bring to a boil and add the strained liquor. Season with salt and pepper - add the frothy whites of 3 eggs, and 2 tablespoons wine stirring constantly till again at the boil. Let stand 30 minutes at the back of the range. Strain through a thin jelly bag into moulds. Aspic jelly is used for elaborate entrees w^here roast hirers or boned chickens, etc., are to be served in jelly, often fancifully garnished. Use white stock for vegetables or white meat ; brown stock for dark meat. BfiCHAMEL SAUCE. Rub 1 tablespoon each of flour and butter together in a sauce- pan until smooth ; stir in carefullx- \ cup cream and i cup stock or hot water and keep on stirring till it boils; take froni the fire and add i teaspoon salt, a pinch of pepper, and the well beaten yolk of 1 egg. Is good with eggs, chicken, white meats, fish, etc 99 100 OLD COUNTRY RECIPES AND NEW. BREAD SAUCE. Put 1 large cup milk in a saucepan, stick 2 cloves in a small piece of onion, put it in the milk with a few peppercorns, and let the milk keep hot without boiling, 30 minutes. Take out onion, etc., stir in 3 oz. bread crumbs, let boil a few minutes, add 1 table- spoon cream, 1 teaspoon butter, salt to taste, and serve. BROWN BUTTER. Put 1 tablespoon butter ii^. a frying pan and toss over a brisk fire until brown without burning. Serve over boiled potatoes, Brus- sels sprouts, or any vegetable requiring a butter sauce, including plain boiled macaroni or noodles. CAPER SAUCE. Rub in a saucepan over the fire 1] talilcspnons butter with 2 tablespoons flour: then add 1 pint mutton broth or white broth, season with salt and pepper and let cook down to half the quantity, stirring occasionally. Add 2 tablespoons capers, boiling 2 minutes more. Beat up the yolk of I egg with \ cup cream and stir into the sauce. Wlicn scalding hot, serve. Use with boiled mutton. CELERY SAUCE. Cut up very fine 4 branches of the white part of celery and boil 15 minutes with H cups cold water and J teaspoon salt. Make a cream sauce in a saucepan, using half the celery water instead of milk ; add salt, pepper and nutmeg to taste, and i cup good cream. Mix well, add the celery rubbed through a colander, simmer for 5 minutes, and serve. Tt is used with fowl. CRANBERRY SAUCE. Wash the cranberries, and put in a granite saucepan with cold water enough to be visible. Boil about 10 minutes till soft , rub through a colander, return to the saucepan with half the quan- tity of sugar, and heat slowly till the sugar is dissolved, and the fruit nearly at the boil. Serve cold with game or mutton. CREAM SAUCE. Rub 1 tablespoon butter and 2 tablespoons .flour together in a hot saucepan. Pour in a scant half cup of hot milk and after a moment's boiling the same quantity of sweet cream. Seasbn to taste with salt and cayenne pepper, and, if liked, a very little grated nutmeg. Let simmer for several minutes and serve hot. CREAM TOMATO SAUCE. Heat the quantity of tomato sauce desired, add J cup cream, stir in rapidly and serve. SAUCES POR MEATS, FISH AND VEGETABLES. 101 CUKKV SAUCE. Chop 1 niediuin onion and l)ro\vn it in a saucepan with 1 tablespoon butter; add 1 tablespoon finely chopped lean ham, J a branch of celery and J^ a green pepper both chopped, 1 clove and. ^ dozen black peppers. Mix thoroughly and cook 5 minutes. Season with h teaspoon salt, h tablespoon flour and 1 teaspoon curr}' powder. Mix well, and add 1 cup soup stock or boiling water. Simmer for 20 minutes stirring occasionally. Beat up the yolk of 1 egg with 1 tablespoon cream, add it and let get scalding hot. Strain anxi serve hot. CUCUMBER SAUCE. Peel and seed 2 large cucumbers, grate and drain ; add 1 tablespoon fmel}' chopped red peppers ; mix with | pint mayonnaise dressing. Or, mix with i teaspoon pepper, I a grated onion, i teaspoon salt, and 1 teaspoon vinegar. On serving stir in 3 tablespoons rich cream whipped. DEVILLED BUTTER. ^ tablespoon butter, 1 teaspoon vinegar, 1 teaspoon Worcester- shire sauce, \ teaspoon salt, half as much cayenne pepper, i teaspoon ground mustard, and the yolk of 1 egg, thoroughly mixed together. L^sc with devilled crabs, lobsters, etc. DEVILLED SAUCE. Chop a small onion fine and brown in i tablespoon butter ; add ^ teaspoon ground mustard, 1 teaspoon flour, 1 of salt, 1 of pow- dered sugar and 1 of Worcestershire sauce ; cayenne pepper to taste. Mix thoroughly and add four peeled, crushed and strained tomatoes or the same amount of canned tomatoes. Boil slowly about 15 minutes, stirring occasionally. When done, stir in 1 even teaspoon butter, and serve hot with broiled fish. DRAWN BUTTER. Rub 1 tablespoon flour with 2 tablespoons butter in a hot sauce- pan : stir in gradually 1 cup boiling water, and J teaspoon salt. When it begins to thicken, take up and use immediately. EGG SAUCE. Make J pint drawn butter, and add to it 2 or 3 chopped hard boiled eggs. Serve with boiled fish. GREEN BUTTER. 1 spring onion, 2 sprays parsley, 1 branch fresh watercress all chopped fine, Ih saltspoons salt and h as much cayenne pepper, pounderl in a mortar or rubbed in a dish to a pulp. Add a small tablespoon butter and. pound again until well mixed. Strain through a sieve, and put in a cool place until wanted. 102 OLD COUNTRY RECIPES AND NEW. I-TOLLANDAISE SAUCE. Beat the yolks of 3 eggs with -} teaspoon salt, a dash of paprika, 2 tablespoons butter, and half a cup hot water. Set the dish over hot water, and cook, stirring continuously and adding butter grad- ually until half a cup has been used. When the sauce thickens, remove from the fire, stir in the juice of half a lemon, and serve immediately. HORSE RADISH SAUCE. Mrs. B. F. Martin. ] cup grated horse radish, J teaspoon mixed mustard, pepper and salt to taste. ]\Iix together with h cup cream, plain or whipped. HORSE RADISH SAUCE (HOT). Rub 1 tablespoon each of flour and butter into 1 cup boiling milk, add h teaspoon salt and boil for 10 minutes. Mix in 3 tablespoons freshly grated horse radish, and boil 1 minute longer. ITALIAN SAUCE. Brown a finelv chopped onion in butter in a saucepan, stir in 1 teaspoon flour; add i^ cup strong soup or broth, J cup tomato sauce and a wineglass white wine; add salt and pepper to taste, and a very little nutmeg, i teaspoon chopped parsley and, if at hand, a dozen chopped mushrooms. Mix well and cook until only half the quantity. Serve with baked fish. LYONNAISE SAUCE. Brown a finely sliced Spanish onion in a saucepan with 1 tablespoon melted butter, then add 1 cup tomato sauce and J cup strong broth or left over soup. Add the juice of | lemon, \ tea- spoon salt, half as much cayenne pepper, and J teaspoon chopped parsley; mix well, boil for 12 minutes and serve. Nice with hashed meat on toast. MATTRE D'HOTEL BUTTER. Mix on a cold soup plate, 3 ounce butter, \ teaspoon chopped parsley, \ teaspoon chopped chervil, h teaspoon lemon juice, 1 salt- spoon salt and h saltspoon pepper. Keep in a cool place till wanted. MINT JELLY, NO. 1. Mrs. Frank Connell. Tear (> large stalks of mint, pour over them 1 pint boiling water, and let stand on the back of the stove for 15 minutes. Strain, extracting all the juice, and return to the stove adding IJ envelopes of powdered gelatin, 1 small cup sugar, and the juice of a lemon. Strain and mould. SAUCES FOR MEATS, FISH AND VEGETABLES. lO'S MINT JELLY, NO. 2. Mrs. Frank Connell. Wash 3 quarts grapes fully grown but still perfectly green. Put tbcm over the fire with 3 pints boiling water and cook 15 minutes, breaking and mashing with a wooden spoon. Turn into a jelly bag and strain. Measure the juice and return to the kettle with 3 sprigs of freshly bruised spearmint. Cook 20 minutes, skim, remove mint, and for each cup of juice, add a scant cup of hot sugar. Stir until it boils up, and turn into glasses. A little green vegetable coloring should be added, or a few drops of extract of mint. Apples may be used instead of the grapes, witli a little lemon juice. MINT SAUCE. Mrs. Carrie Shuttlewortli. Chop fine 1 cup mint, and add to it 2 cups vinegar and 1 table- spoon sugar. Mix and let stand J hour. Serve with roast Iamb. MUSHROOM SAUCE, NO. 1. Chop very fine 1 dozen canned button mushrooms. Boil for a few minutes with 1 wineglass sherry, add ^ cup good stock, boil 5 minutes longer and serve hot with meats. MUSHROOM SAUCE, NO. 2. Peel and wash 12 fresh mushrooms, chop fine, put in a sauce pan with 1 tablespoon butter and the juice of ^ lemon, and cook for 5 or 6 minutes stirring occasionally. Stir in 1 tablespoon flour ; then add | cup mixed cream and milk, ^ teaspoon salt, J teaspoon cayenne pepper; mix and let boil for 6 minutes. Add H table- spoons sherry, and serve hot. Used with croquettes, etc. MUSTARD DRESSING. Melt 2 tablespoons butter in a double boiler, add 1 teaspoon French mustard, the juice of 1 lemon, salt and pepper to taste, 2 tablespoons cream, and the beaten yolks of 3 raw eggs. Beat smooth and heat until thick. OKRA SAUCE. Take equal quantities of ripe tomatoes and young okras ; skin the tomatoes, chop the okras with 1 onion, and stew all together till tender; season with salt, pepper and I tablespoon butter. Serve with cold meat. ONION SAUCE. Boil 1 cup milk; season to taste; add 1 small lump butter, 1 tablespoon flour mixed with a little cold milk, and ■) onions boiled and chopped line. 104 OLD COUNTRY RECIPES AND NEW. ORANGE SAUCE. Add the grated rind of 2 oranges to 6 tablespoons currant jelly and 1^ tablespoons white sugar. Beat for 5 minutes. Add the juice of oranges and 1 lemon, mix well together and strain. 2 tablespoons port or sherry improve the sauce. Serve with roast fowl. OYSTER SAUCE. Rub 1 tablespoon each butter and flour in a hot saucepan, ad- ding 1 cup milk and stirring till smooth ; season with salt and pepper, add 1 pint oysters cliopped and boiled in their own liquor 5 minutes ; bring all to the boil. PAPRIKA SAUCE. Rub together 1 tablespoon each of butter and flour, put the saucepan over the tire while rubbing, add a scant | cup cream and milk mixed, half a teaspoon each of salt and paprika, and a little grated nutmeg : stir briskly until it has boiled several minutes, take up and serve hot. Used with shell fish. PARSLEY SAUCE. Boil 3 pieces fresh parsley for 5 minutes in f cup milk, strain and add to 1 tablespoon butter well rubbed into 1^^ tablespoons flour. Beat up an egg yolk with 1 tablespoon cream and 1 tea- spoon vinegar, add salt and pepper to taste and ^ teaspoon freshly chopped parsley, stir into the sauce when it reaches the boil, sti" hard for a minute or two, and pour into a sauce bowl for im mediate use. PIQUANTE SAUCE. Chop separately 6 shallots or small onions, and 6 sharp gherkins ; mix with 1 tablespoon capers. Put in a saucepan with h cup white vinegar, some thyme, a bay leaf, and a pinch of pepper. Simmer till the vinegar is reduced to J. Add 1- cup white stock, boil a few minutes, skim, take out the thyme and bay leaf, and serve in a gravy boat. POLISH CRUMBS. Put 2 tablespoons butter in a hot frying pan. Add 2 or 3 tablespoons fresh breadcrumbs, and toss till a golden brown. Sprinkle over any vegetable dressed with a cream sauce. PURfiE OF CHESTNUTS. Plunge 3 dozen Italian chestnuts slit on one side into boiling water for 10 minutes, drain and peel. Put in a saucepan with \\ cups cold water ; season with salt and pepper ; cover, bring to the boil, and cook in the oven 35 minutes. Turn into a mortar and pomid to a smooth paste, press through a sieve, add 1 saltspoon grated nutmeg, i oimce butter, and 2 tablespoons cream, and serve Vihen hot. SAUCES FOR MEATS, FISH AKD J'EGETABLES. 105 SAUCE RORERT. Brown a medium sized sliced onion in a saucepan with I tablespoon butter ; rub in 1 tablespoon flour. Add 1 cup rich broth or left over soup, 8 little pickles finely chopped, 1 teaspoon French nnistard, and ^ saltspoon cayenne pepper. Add 2 tablespoons vinegar, and, if at hand, 1 tablespoon chopped capers. Let boil slowly stirring occasionally. Serve with boiled beef. SAUCE SUPREME. Clean the meat from the bones of a raw freshly dressed chicken ; put in a saucepan with a sliced onion, 1 branch parsley, 1 of celery, i teaspoon salt, half as much pepper, and i as much nutmeg, if liked. J cup white wine, and a little leek and chervil are good additions, if at hand. Let simmer f hour, skimming oc- casionally. Melt in a sauce pan 1 tablespoon butter with 1| tablespoons flour, strain ^ the broth into the saucepan, and boil down to half the quantity, stirring occasionally. Beat up J cup cream with the yolk of 1 egg, stir into the sauce ; when scalding hot remove from the fire, strain through a cheesecloth and serve. Good with croquettes of any white meat. SAUCE TARTARE. Chop very fine and mix 3 small pickles, ^ teaspoon parsley, 1 teaspoon capers, i teaspoon tarragon vinegar, and a few drops onion juice. Chopped olives may take the place of capers. Add to f cup good mayonnaise, and keep cold until served. Use with fried fish. SHRIMP SAUCE. Add shrimps cut rather coarsely to a good cream or Bechamel Sauce. SWEET PEPPER BUTTER. Pound 4 Spanish sweet peppers to a pulp, press through a sieve, add ^ ounce good butter, mix and use with broiled fish. TABLE MUSTARD. Mrs. George Ewing. Take 1 tablespoon dry mustard, add 2 of flour. 2 of brown sugar, 1 of butter and 5 teacup boiling vinegar with a pinch of salt. Sift the flour and mustard together, add the other ingredients and stir in the vinegar until a smooth paste. TARRAGON SAUCE. Use tarragon vinegar instead of ordinary vinegar in making a mayonnaise dressing, and when finished add i teaspoon chopped tarragon leaves if they arc obtainable. 10b OLD COUXTRV RECIPES AMD NEW. TOMATO SAUCE. Add 1 small chopped onion, 1 branch chopped parsley and i branch chopped celery to 1 pint stewed tomatoes, with 1 bay leaf •and 1 blade mace. Simmer slowly for 10 minutes. Rub to- P'ether until smooth 1 tablespoon each of butter and flour in a hot saucepan ; strain the sauce into the pan through a sieve, st^ir constantly until it boils, and add pepper and salt to taste. Any kind of chopped raw meat may be added if wanted stronger. It keeps well sealed, and it saves time to put up a few bottles, of the sauce when canning tomatoes in the fall. WHITE SAUCE. Melt .] cup butter in a hot saucepan, rub in well \\ tablespoons tlorr, then 1 pint milk, stirring constantly till it boils. Several tablespoons of finely chopped cauliflower make a nice addition in some cases. Season with salt and white pepper. WORCESTERSHIRE SAUCE. "Glasgow Exchange." Boil 2 drachms mace, 2 ounces cayenne pods, and 1 quart malt vinegar 15 minutes, put in a jar. and add 4 ounces shallots and 1 ounce garlic sliced. Let stand 14 days, strain and add 6 ounces Indian soy. Bottle and seal. VEGETABLES. FRENCH ARTICHOKES. Scrape the artichokes and drop in water to prevent discoloring. Chop fine. Cover with water and boil nntil tender ; drain ; nearly cover with milk ; season with butter, salt and pepper. Cook a few moments. JERUSALEAI ARTICHOKES. Peel and wash the artichokes well. Plunge them in boiling salted water and boil 15 minutes. Drain, and put in a skillet with 1 tablespoon melted butter. Season with salt and pepper, and cook till brown, turning them occasionally. Sprinkle a little chopped parsley over them, toss a little and take up. ASPARAGUS. Scrape and cut off the ends of fresh asparagus, wash well, tic in bunches, and plunge in 3 quarts boiling water with I table- spoon salt. Cover and boil 25 minutes, or until done. Take up and drain, and dress on a dish with a folded napkin, with a good cream sauce served separately. Or prepare several slices of fresh buttered toast, lay the asparagus on these and cover with a cream sauce, or drawn butter made with the asparagus water instead of fresh water. ASPARAGUS PUDDING. Boil the green tops of 2 bunches asparagus till tender ; cut in small pieces. Melt 1 tablespoon butter in a .saucepan, add 4 well beaten eggs, pepper and salt to taste, and 1 cup milk ; beat all to- gether adding very gradually 4 tablespoons flour ; cook till smooth ; add the asparagus, turn into a buttered mould, cover, put in a kettle of boiling water, and boil 2 hours. Serve in a pudding dish with a cup drawn butter poured around it. BAKED BEANS, NO. 1. Mrs. C. A. Judson. Soak the beans over night. In the morning, parboil, changing the water a couple of times. Put in an iron skillet, season with pepper and salt; put several thin slices of good bacon on top, then another layer of beans and of bacon, sprinkling U table- spoons brown sugar through the dish. Bake in the oven about 2 hours. Half a small bottle tomato catsup poured over the beans before baking is an addition relished by many. 1U7 108 OLD COUNTRY RECIPES AND NEW. BAKED BEANS, NO. 2. Mrs. John Davis. Soak 2^ cups soup beans over night. Next morning drain, and boil slowly 20 minutes. Drain again and put into a baking pan or pot with 1 small onion sliced, 1 tablespoon sugar, 1 quart cooked tomatoes, and 1 large piece of pork. Season with salt and pepper to taste. Bake 3 hours. BAKED BEANS, NO. 3. Mrs. Emzi Davidson. Soak 1 quart beans over night ; in the morning parboil until the skin is broken ; set the pan in the oven, salt to taste, put in J pound salt or fresh pork, 1 tablespoon ground mustard dis- solved in a little water, and 2 tablespoons molasses. Put 1 large onion on top, and bake 2 hours. BOSTON BAKED BEANS. Mrs. Ellis Koon. Boil 1 quart beans till almost tender ; drain, put in a covered baking dish a layer of beans, then a layer breakfast bacon. cut small, and repeat till full ; sprinkle with pepper and salt, add a lump of butter the size of an egg, and a small cup dark brown sugar. Cover well with water, and bake several hours in a mod- erate oven, replenishiing the water as necessary. Remove the cover the last hour to brown. DRIED BEANS. Soak 1 pint shelled beans of any variety over night in warm water ; drain and soak again in f resJi warm water. Boil 2 hours in soft water, changing the water at least once, and salting the second time ; drain and dress as fresh beans. LIMA OR BUTTER BEANS. Shell the beans, cover with boiling water, and boil 30 minutes, or till done ; drain, add pepper, salt and butter, and \ cup boiling milk or cream, if liked. STRING BEANS, NO. 1. String the beans and break into short lengths ; let soak in cold water \ hour ; cover with boiling water, and boil at least 1 hour ; drain, add salt, pepper and butter to taste. Or put in a hot skillet with a little bacon, season and fry a few minutes. Or heat again in a cream sauce. STRING BEANS, NO. 2. Slice several small onions and brown in butter ; add 1 table- spoon flour and a little meat broth or stock ; season with salt and pepper, and when boiling stir in some string beans previously boiled and diced. Cook about 10 minutes. VEGETABLES. 109 BEETS. Wash but do not scrape or peel ; cover with boiHng soft water, and cook from 1 to 4 hours according to age ; when tender throw into cold water, rub ofif the skins, slice, season with salt, pepper and melted butter, and serve. NEW ENGLAND BEETS. "Buckeye Cook Book." Boil and skin joung, tender beets, mash together with hot boiled potatoes, and season with salt; add a large lump of butter. Put in a hot covered dish with a big lump of butter on top, sprinkle with pepper and serve at once. BRUSSELS SPROUTS. Pick oft' all the dead leaves from the sprouts. Wash well, changing the water until clean. Put into boiling water with 1 teaspoon salt and boil about 2n minutes. Drain and serve in a covered dish with drawn butter. May also be returned from the drainer to a hot saucepan with a little melted butter, salt and pepper, and tossed until thoroughly hot. They are good also with brown butter. CRE.\MED CABBAGE. Mrs. Thomas Ewing. Chop the cabbage fine, and stew till tender. Drain, season with butter, pepper and salt, and ^ cup rich milk or cream. Let simmer a few minutes before serving. FRIED CABBAGE. Slice or chop the cabbage fine ; put in a frying pan with a very little water, cover closely and let steam till tender ; season with salt and pepper, put in a little pork dripping and fry brown. Kraut may be fried in the same way. STEWED CABBAGE. Mrs. John Johnson. Cut the cabbage up fine and boil until tender in salted water. Drain through a colander. To a quart of cabbage allow 1 table- spoon butter, and pepper to suit taste. Put back on the fire and stew o minutes, stirring constantly. CARROTS. Scrape and wash 2 dozen very small spring carrots. Place m a saucepan with 1 tablespoon butter, J teaspoon salt, 1 teaspoon sugar, and half as much pepper; add nearly 1 pint water, cover and leave over the fire a few minutes, then put in the oven for 45 minutes. Drain and use as a garnish for beef. 110 OLD COUNTRY RECIPES AND NEW. CREAMED CARROTS. Scrape and wash 12 small carrots, cut into slices \ inch thick, put in a saucepan with i tahlespoon butter and k pint white broth. Season with salt, pepper, parsley and a very Tittle sugar. Mix, cover the pan and boil 10 minutes, then set in the oven for 30 minutes. Turn into a vegetable dish and serve. GLAZED CARROTS. Wash and scrape 6 large carrots, parboil in salted water ; drain well and put in a saucepan with 1 pint stock, and a large lump of sugar; boil over a brisk tire till reduced to a glaze; add 2 tablespoons butter and a sprinkling of salt. Shake till the butter is well mixed. The carrots should take up all the sauce in the pan. BOILED CAULIFLOWER. Cut the stem off close to the head, take off all the leaves, and cut out any spots ; wash well and soak upside down in cold water 1 hour. Tie in a piece of cheesecloth, put right side up in a kettle of boiling salted water, cover and boil 30 to 45 minutes, or till tender. When done, take off the cloth, drain, put in a hot vege- table dish, pour over it a cream sauce, and serve. Broccoli is boiled in the same way. ESCALLOPED CAULIFLOWER. Mrs. John Whitmer. Boil the cauliflower whole, and place in a deep buttered bak- ing dish with the stem down. Make a sauce with 1 cup bread crumbs beaten to a froth with 2 tablespoons melted butter and 3 of cream or milk, 1 well beaten egg, salt and pepper to taste. Pour this over the cauliflower, cover tight and bake 6 minutes in a quick oven, browning it nicely. FRIED CAULIFLOWER. Clean a cauliflower, break into its separate florets, and let cook in cold water 1 hour. Drain, cover with boiling water, and stew until tender. Drain and cool. Sprinkle with fine cracker crumbs, dip in egg beaten up with a tablespoon hot water, then in crumbs again, and fry brown in deep, hot fat. Garnish with parsley. Or cook 5 minutes in a frying pan with a little butter, without the egg and crumbs. CAULIFLOWER AU GRATIN. Drain a freshly boiled cauliflower, and separate the florets ; add to a boiling cream sauce with 1 tablespoon grated cheecc, pour into a baking di'sh, sprinkle with a little more cheese, and bake 15 minutes. VEGETABLES. Ill STF:^VED Cl'XERY. Cut the outside pieces of celerv into small pieces. Boil until tender witli a little salt. Drain well. Make a good cream sauce, stir the celery in well, season to taste and serve hot. The roots also may be scraped, cut up, and stewed. CELERY CROQUETTES. Chop the white part of celery and add an equal amount of bread crumbs: to a quart of this mixture add the beaten yolks of 2 eggs, and if needed a little milk; season with salt and cayenne pepper ; form and fry as other cro'iuettes. BOILED CORN. Clean the corn, removing every thread of silk; put in a kettle of boiling water, and boil rapidly I'l minutes. Serve on a plate covered with a napkin. If liked, it may be boiled in the inner husks. DRIED CORN. Cover with warm water and let soak over night. In the morn- ing add more water if necessary, and boil slowly 2 or more hours; dress with salt, pepper, butter and cream. ESCALLOPED CORN. Mrs. Vernon Webb. Butter a baking dish. Put in a layer of cracker crumbs and then a layer of corn ; season with salt, pepper, a little sugar and bits of butter : then another layer of crumbs and lastly corn with its seasoning. Fill the dish with milk and bake about | hour. FRIED CORN. Boil several ears of corn in salted water with a little milk for 1-") minutes. Drain, run a knife between the rows, press out the grains with the back of the blade ; have 1 tablespoon butter melted in a hot saucepan, add the corn, and fry 10 minutes, tossing fre- ouentlv. Season with salt and pepper, and serve in a hot covered di'^h. ROAST CORN. Husk and clean the ears of corn, plunge in boiling salted wpter and boil 15 minutes. Drain ; put in a pan, baste with a little melted butter, and set in a hot oven until a good brown, turning occasionally. Serve on a hot dish in a napkin. STEWED CORN, NO. 1. Split and cut the corn from four good sized ears; add hve tablespoons good cream, 1 tablespoon butter. | teaspoon salt, and bake in a moderate oven f of ah hour, stirring frequently. Season with salt and pepper to taste, and turn into a covered dish to serve. 112 OLD COUNTRY RECIPES AND NEW. STEWED CORN, NO. 2. Take canned corn, or corn cut from cold boiled cobs, add cream, butter, salt and pepper, and cook 5 minutes. CORN FRITTERS, NO. 1. Mrs. John Terry. Mix well together 1 can corn, 2 well beaten eggs, 1 cup sweet milk, 12 finely rolled crackers, 1 cup of flour sifted with 1 teaspoon baking powder, salt, butter, and pepper to taste. Drop by table- spoons into hot skillet and fry brown in butter or lard. CORN FRITTERS, NO. 2. Mrs. Florence Humphrey. Take 4 dozen ears of corn, clean them and grate off all the corn ; add 3 well beaten eggs, \ cup sweet milk, \ cup flour, 1 tea- spoon baking powder, and salt to taste. Drop by tablespoons into boiling fat, and fry a nice brown. Serve hot. CORN OYSTERS, NO. 1. Mrs. C. F. Frasure. Beat 3 eggs till light ; add 7 rolled crackers, salt and butter to taste, and 1 can corn; drop by spoonfuls into a hot skillet with a little butter ; serve hot. CORN OYSTERS, NO. 2. Cut and scrape or grate the corn from the cob ; make a batter of 2 eggs, well beaten, 2 tablespoons tlour, salt, pepper, \ pint milk, and 1 pint corn. Beat all together, and drop by spoonfuls into a skillet with hot butter or lard in. Fry brown. CORN PIE. Mrs. Thomas Ewing. 1 quart of tender green corn split and scraped from the cobs : season with salt and pepper to taste, and add 1 heaping tablespoon butter. Have ready a nicely stewed chicken ; put a layer of corn is a baking dish, then a layer of chicken, repeating this until it has all been used, having the corn last. Pour over it the chicken gravy and 1 cup sweet cream. Bake in a moderate oven. CORN PUDDING. Mrs. Thomas Ewing. Take about eight ears young, fresh corn ; cut the length of the cob through the grains and scrape out all the pulp ; add 1 pint milk, 2 well beaten eggs, and- some salt. Beat all together well. Grease a pudding dish, and pour the mixture in, adding small lumps of butter. Bake in a slow oven about 1 hour. VEGETABLES. 113 CORN SALAD. Corn salad may be cooked and served as spinach, or, fresh, as a salad. FRIED CUCUMBERS, NO. 1. Peel, slice lengthwise, dip in beaten egg and then in cracker crumbs, bread crumbs, corn meal or flour, and fry in hot butter or lard. FRIED CUCUMBERS, NO. 2. Melt H tablespoons butter in a frying pan. Add 1 sliced white onion and. when beginning to brown, 2 large peeled and sliced fresh cucumbers. Season with ^ teaspoon salt, and half as much pepper; toss while cooking for 5 minutes; add 1 tablespoon vinegar, and 1 teaspoon chopped parsley, tossing for ^ minute. Serve on a hot dish. DIXIE. Mix 1 cup cold boiled hominy, 1 cup milk, 1 well beaten egg, butter the size of an egg, and a little salt. Put in a deep dish and bake 30 minutes. FRIED EGG-PLANT. Pare the egg-plant and cut in very thin slices, dust with salt and pepper, dredge with flour, or dip in egg and then in cracker crumbs, and fry both sides till brown in dripping. Drain on brown paper and serve hot. STUFFED EGG-PLANT. Boil *ill tender f about 30 minutes), cut in h.'df, scoop out the meat, mash with butter, pepper and salt, and put back in the ."^ins ; sprinkle the tops with bread crumbs, and brown in the oven. GREENS. IMany young plants in early spring may be picked in lawns and pastures and cooked like spinach, making wholesome and delicious greens. Dandelions are among the earliest. Cut ofT the stems, flower stalks and dead leaves, wash the green leaves through several waters, and boil several hours, changing the water at least once, and salting the last water. Drain, season with butter, pepper and salt, and serve ; or fry several minutes with a few slices of bacon in a skillet. The long leaves of the curly or narrow dock will cook in much less time, and. reduce the bitterness of the dandelion. The young shoots of poke come next. They should be gathered when just appearing above the ground; after 4 inches they are unwholesome, though the tops may be used when some- what larger. These should cook within an hour, changing the water several times. Serve as greens, or on toast as asparagus 114 OLD COUNTRY RECIPES AND NEW. with a cream sauce. Later the _voung shoots of wild mustard and cress appear in the garden and lamb's quarter which, however, must be carefully watched for insects, the sprouts from old tur- nips, the leaves of fresh radishes, and young beets with their roots. If the greens are mixed, allow at least 2 hours of hard boiling in salted water, and serve as you like spinach. A piece of salt pork may be boiled witFi dandelions or beets. HOMINY. Soak 1 quart of large hominy over night, put over the fire in a double boiler, cover with cold water and let boil 5 hours. Do not stir. If the water boils off before it is done, add more boiling water. Boil or steam perfectly dry, and salt as it is dished up. KALE. Kale is cooked and served the same as spinach. KOHL RABI. This resembles the turnip and is very nice when the heails are not too large. Pare, cut in slices crosswise, and wash. Pour boiling water over it and cook an hour or more till tender. Drain, heat in a saucepan and mash fine ; season with pepper, salt and butter. Or dice instead of slicing, and serve with a cream sauce. Or dice, and when cooked tender, put in a frying pan with 1 tablespoon butter and as much sugar; stir till a delicate brown; salt and pepper to taste. Or dice, and when tender, put into a baking dish with a cream sauce, sprinkle with bread crumbs and bake. LENTILS. Wash and soak the lentils over night; boil like dandelions, changing the water ; drain when tender, and cook a few minutes in a frying pan with butter, salt and pepper. Rice may be boiled separately and fried in the pan with the lentils and a browned sliced onion. WILTED LETTUCE. Put' several slices of bacon in a hot skillet, fry 2 minutes, add 2 tablespoons vinegar, salt and pepper to taste ; put the washed and dried lettuce leaves into this, and stir till wilted. An egg and either sweet or sour cream may be added to this sauce before putting in the lettuce, if desired. Dandelions and endive may be wilted in the same way. MACARONI. Boil 8 quarts water in a saucepan with ^ tablespoon salt. Drop in ^ pound macaroni, and boil 30 minutes, or until white and tender. Do not cook too long or it will become pasty; and do not stir. VEGETABLES. 1]5 Turn into a colander and drain. Put back into tlie saucepan, add 1 tablespoon butter, salt and pepper to taste, and heat tlirough. Serve in a hot covered dish. A couple of tablespoons of grated cheese, either American, Swiss or Parmesan, or mixed, may be stirred through before serving, or a good cream sauce may be prepared and the drained macaroni put in this to heat through. Here again the grated cheese may be added. Thick stewed toma- toes may be placed in the dish around the plain macaroni, or a regular tomato sauce around or mixed through the more elaborate dishes. Polish crumbs sprinkled on top are a good addition. Olive oil may always be used in place of butter. BAKED MACAROXT. Mrs. John Sweeney. Boil macaroni as directed. Place it in a baking disli in alter- nate layers with grated or crumbled cheese, bits of butter, and a little pepper and salt. Fill to the top of the macaroni with sweet milk; place in the oven and bake about 45 minutes. MACARONI AlILANAISE. Boil l package macaroni in salted water until tender. Drain. Cook 1 can tomatoes 20 minutes with 1 bay leaf, 1 slice onion, 1 blade mace, 1 stalk celery, ."1 cloves and a pinch of soda. Season with salt and pepper. Melt 1 tal)lespoon butter and mix with 1 cup bread crumbs and h cup grated cheese. Butter a baking dish, put in a layer of macaroni, then a layer of tomato sauce, dot with bits of butter, add a layer of brea.d crumbs and cheese, and repeat, finishing with the bread crumbs. Bake in a moderate oven. MACARONI WITH TOMATOES AND PEPPERS. Mrs. Wm. Call. Boil h pound macaroni in salted water until done, put into a baking dish, add 1 can tomatoes, a pinch of soda, h cup milk and 1 large .green pepper chopped tine: season with salt and pepper, dot it with 2 tablespoons butter in small bits, and bake in slow oven J hour. BAKED MUSHROOMS. Place large firm mushrooms in a buttered baking dish, put a small piece of butter on each, sprinkle with salt and pepper, and set in a very hot oven to bake. Serve with a little melted butter on hot toast. Or, bake on thin slices of bread. Maitre d'hotel sauce is served with this. BROILED MUSHROOMS. Place large mushrooms on a broiling iron, set over the fire, and turn. Season with pepper and salt, take up on a heated dish, spread with butter and squeeze over them the juice of a lemon. Serve on thin squares of hot toast. 116 OLD COUNTRY RECIPES AND NEW. DEVILLED AlUSHROOMS. Peel a quart of mushrooms, break iu pieces, season with salt, pepper, and lemon juice. Mash the yolks of 3 hardboiled eggs; mix with the raw yolks of 2 eggs, a pint of stale bread crumbs, and an ounce of butter. Fill small shells with the mixture, and cover the tops with grated bread crumbs and bits of butter. Set in the oven to brown. FRICASSEE OF MUSHROOMS. Put firm peeled mushrooms into boiling water, take out im- mediately, drop into ice water, drain and wipe dry. Lay them in a saucepan with a large tablespoon melted butter, set over the fire and turn. Sprinkle in an ounce of flour, white pepper, salt and a little minced thyme and parsley. Pour in a pint of stock and let simmer 20 minutes. Break hot biscuits in half, lay on a heated dish, lay the mushrooms carefully on them, strain the gravy adding to it the beaten yolks of three eggs and the juice of a lemon. Pour over the mushrooms, and serve immediately. FRIED MUSHROOMS. Roll larg£ mushrooms in cracker crumbs, then in beaten egg, and again in cracker crumbs ; dredge with salt and pepper, and fry in boiling hot butter. STEWED A4USHR00MS. Rub 1 tablespoon butter with h tablespoon flour in a hot sauce- pan, add 1 pint fresh button mushrooms and cook L5 minutes ; add J cup milk, season with salt and pepper, let cook up and serve hot. NOODLES WITH TOMATOES. Prepare the noodles and boil them. Drain, put in a frying pan with 1 cup tomato sauce, 1 tablespoon butter, and salt and pepper to taste. Mix well with a fork and cook 5 minutes ; then add 1 tablespoon each of grated Swiss and grated Parmesan cheese, stir in carefully, pour into a deep hot dish and serve. OKRA. Cut the stems from tender young okras, wash, and boil 35 minutes in a saucepan in salted water with a little milk added, an onion and 2 cloves. When tender, drain, and serve with a hot cream sauce. Or slice and stew with an equal quantity of tomatoes. BAKED SPANISH ONIONS. Peel 3 medium Spanish onions, clip off the ends and cut in half crosswise. Put in a baking dish cut side up. Mix together 1 ounce butter, 1 teaspoon chopped parslev, 1 saltspoon each salt and pepper, and the juice of ^ lemon. Spread over the onions. cover with a buttered paper, and set in the oven for 35 minutes, VEGETABLES. 117 basting frequently. Bring dish to the oven door, take off the paper, sprinkle 2 tablespoons grated bread crumbs, baste well, and put back in the oven for 10 minutes more. BOILED ONIONS. Peel and wash carefully small white onions, put into boiling salted water, and boil 50 minutes, or until tender. Drain and serve in a hot covered dish with melted butter poured over, and sprinkled with salt and pepper. Or prepare a good cream sauce ; when the onions are drained put them in the hot sauce and cook a few minutes more. Serve with the sauce poured over them. FRIED ONIONS. Peel and slice the onions; boil in salted water 20 minutes; drain, put in a skillet with 1 large tablespoon butter, and fry i hour, seasoning to the taste. SMOTHERED ONIONS. Slice several white onions very fine, season with salt and pepper, put them in a hot saucepan with 1 tablespoon melted but- ter, cover and cook on the range o minutes. Then set in the oven for 35 minutes. Pour over a freshly broiled steak on a hot platter. STUFFED ONIONS. Mrs. Thomas Ewing. Peel Spanish onions under water, scoop a piece out of the top, parboil 5 minutes, and turn upside down to drain. Stuff witli chopped onion, bread crumlis, salt, pepper and plenty of butter. Put in a baking dish with a little water, sprinkle witli buttere I crumbs, cover and bake 1 hour or till tender. Uncover and brown. PARSNIPS. Mrs. Frank Miller. Wash, scrape and slice the parsnips lengthwise. Boil in slightly salted water till tender ; drain, put a couple tablespoons butter in a skillet, sprinkle the parsnips with sugar, and fry till a nice brown. Season slightly with pepper. BAKED PARSNIPS. Miss Johanna Feeney. If young, scrape the parsnips ; if old, pare and slice length- wise ; put in boiling water, and boil till tender. Drain, put in a baking dish, dust with salt and pepper, lay .several thin slices of bacon over the top, and bake about ^ hour. PARSNIP CAKES. Boil and mash your parsnips. To a dozen good sized parsnips, add 2 well beaten eggs, a little salt and pepper and enough Hour to hold them together. Make into flat, round cakes, and fry in butter until both sides are a rich brown. 118 OLD COUNTRY RECIPES AND NEW. PARSNIP FRITTERS. Peel 6 medium parsnips, cut in pieces 1^ inches long, cut these in strips, wash, put in boiling, salted water with a little lemon, cover and let boil slowly 45 minutes, or until done. Drain and put in a bowl. Season with salt and pepper, 2 tablespoons oil, 1 teaspoon chopped parsley, and the juice of J a lemon. Let stand in this J hour. Have a good fritter batter prepared, drop in the parsnips, then drop them into boiling fat and fry. Salsify fritters are made in the same way. PEAS (CANNED). Drain the liquor from canned peas, put in boiling, salted water and boil 3 minutes, drain again, place in a saucepan with a little melted butter, salt and pepper, and stir while cooking about 2. minutes. GREEN PEAS. Take fresh young peas, shell just before using, and put in kettle of boiling, salted water; boil 20 minutes, or till tender; drain, turn into a hot covered dish with a lump of butter, and serve. STEAMED PEAS. Mrs. Grover Spencer. Put peas in a double boiler witli a piece of butter tlie size of a walnut to every quart. Let steam until peas are tender. Season with pepper and salt, and serve hot. PEPPERS. Take green peppers, wipe them, cut the tops off, or cut in half lengthwise, take the seeds out, and put in cold salt water for J hour. Take any kind of cold meat minced fine : moisten well with rich stock or gravy, or milk or tomatoes, and fill the peppers. Stand on end in a buttered baking dish, put bits of butter on top, cover and bake about i hour. Take the cover off to let brown when nearly done. Cold rice is good alone, mixed with meat or with cooked tomatoes as a pepper stuffing : or toma- toes well seasoned and mixed with toasted bread crumbs. Stuft'ed tomatoes may alternate in a dish with stuffed peppers, or a tomato sauce may he served with them. Red peppers are a good addition to a dish of baked tomatoes. In fact, follow your taste in cooking peppers, and you cannot go amiss. PEPPERS AND RICE. Steam rice until tender and whole. Slice green peppers cross- wise, take out the seeds, and throw into salted water for an hour. Dry the slices, dip them in flour and fry in a little hot butter until soft and somewhat brown, about 5 minutes. Have the rice just ready, turn it into a baking dish, arranee the slices of peppers over it, and pour the rest of the butter over. Put in the oven for 5 minutes. The fried pepper is also a nice garnish for meats cither hot or cold. VEGETABLES. 119 BAKKD POTATOES. Select sound potatoes with good skins, wash and cut the ends off; put on the floor of the oven and bake 45 minutes to 1 hour until they will squeeze. Serve at once on a plate covered with a napkin. Or peel, place in a dripping pan with roasting meat, and bake 1 hour; brown. New potatoes need only to be scraped. BOILED POTATOES. Select solid medium sized potatoes. Wash and cut off the ends. Put in a pot with enough boiling water to cover well, add 1 teaspoon salt, cover and boil about 35 minutes, or until tender. Take up in a skimmer, arrange on a napkin on a hot dish, cover with the ends of the napkin and serve. Potatoes either baked or boiled in their jackets should not be put in a covered dish. Or peel and boil or steam. Serve as soon as done. BROWXED MASKED POTATOES. Boil, mash and season the potatoes, put in a baking dish, smooth the surface with a little beaten egg, and put in the oven to brown. CHEESE POTATOES. Mrs. John White. Boil potatoes in salt water until done ; mash them thoroughly, add a little milk and Ijutter, and •') tablespoons grated cheese, put in a pudding dish, sprinkle liroad crumbs over, and bake | hour or more. DUCHESS POTATOES. Prepare potatoes as for croquettes. Flour the board, roll out the potato paste, cut into cookies, place in a buttered pan, brush them with melted butter and bake in the oven 10 minutes, or until browned. Take up with a skimmer and serve on a hot dish. EAST INDIAN POTATOES. Brown 1 finely chopped onion in a saucepan with 1 taljlespoon butter. Stir in 1 teaspoon curry powder, and add 1 pint hot water. Add 1 teaspoon salt, and 1 dozen small peeled potatoes. Cover and boil 35 minutes. ESCALLOPED POTATOES, NO. 1. Miss Delia Slatzer. Pare and slice thin some good potatoes. Put in a baking dish, scatter lumps of butter, and sprinkle pepper and salt all through, fill up the dish with sweet milk, and bake in a moderate oven 1 hour. 120 OLD COUNTRY RECIPES AND NEW. ESCALLOPED POTATOES, NO. 2. Mrs. Waldie. Put 1 quart sliced, boiled potatoes in a buttered baking dish ; add 1 pint sweet cream, butter the size of a walnut, salt and pepper to taste. Bake in a moderate oven. FRENCH FRIED POTATOES. Mrs. Tlioinas Ewiiig. Cut and fry as Straw Potatoes, making the slices \ inch or more in width and thickness. FRIED POTATOES, NO. 1. Take potatoes freshly boiled in salted water. Drain, cut into thin slices, drop in boiling fat, and fry 5 minutes. Take out with a skimmer, drain, lightly dredge with salt, and serve on a hot dish. Or, put in a hot frying pan with melted butter, cook about 10 minutes, stirring occasionally. FRIED POTATOES, NO. 2. Mrs. IMargaret Bailey. Boil potatoes in their skins. When cold, peel and cut up small. Put in a skillet with butter or half lard and butter, and fry brown. Make a good cream gravy as for chicken, pour over the potatoes, let cook up well, dish and serve at once. FRIED POTATOES, NO. 3. Miss Johanna Feeney. , Peel and slice raw potatoes thin, throw into cold water, drain, and put into a frying pan with 1 tablespoon hot drippitig; fry brown. GERMAN POTATO CAKES, NO. 1. Mrs. Elizabeth Winefordner. Grate 6 large raw potatoes, add 2 well beaten eggs, 2 table- spoons flour, J teaspoon soda in \ cup sour milk, and a pinch of salt. Fry like pancakes. GERMAN POTATO CAKES, NO. 2. Mrs. A. E. Spires. Grate 6 large raw potatoes and 2 onions in a bowl together. Add 2 eggs and ^f cup flour, season with salt and pepper, stii" well toeether and bake like griddle cakes until nicely browned. Serve hot. HASHED BROWN POTATOES. Take freshly boiled potatoes, peel and chop fine. Put a little butter in a frying pan, get it hot, add the potatoes, and cook for 10 minutes, tossing occasionally, .Season with salt and pepper, VEGETABLES. 121 form into an omelet, and cook until a good brown, 5 or more minutes. Turn on a hot dish. A little chopped and browned onion may be added. HASHED CREAM POTATOES. Boil sound potatoes, peel and chop tine. Put in a saucepan with milk or cream, butter, salt and pepper to taste. Stew slowly at least 15 minutes. Turn into a hot dish and sprinkle chopped parsley over them. Cold I)aked potatoes may be used in the same way. HASHED POTATOES AU GRATIN. Prepare hashed cream potatoes. Butter a baking dish, turn in the potatoes, sprinkle the surface with grated cheese, and bits of butter, and bake for 10 minutes, or until nicely browned. LYONNATSE POTATOES. Slice freshly boiled potatoes in not very thin slices. Melt 1 tablespoon butter in a frying pan, brown a finely sliced onion, add the potatoes, season with salt and pepper, and toss gently while cooking 7 or 8 minutes. Give them a good omelet form, let brown lightly for about 7 minutes, fold, turn on a hot dish, and sprinkle with chopped parsley. MASHED POTATOES. Mrs. Ellen Campbell. Peel and wash medium sized sound potatoes, cut in halves, plunge into boiling salted water and boil about 35 minutes. Drain well, and rub through a sieve, or mash with a potato masher quickly, add salt and pepper, considerable butter and a little hot milk ; put in a deep hot dish, smoothe the surface, till a hole in the centre with melted butter, dust with salt and pepper, and serve with the dish covered. O'BRIEN POTATOES. "Country Club." Slice and parboil the potatoes. Put in a buttered baking dish in alternate layers with sliced pimentos and a sprinkling of flour, salt and butter. Pour over the liquor from the can, and enough cream to make out. Bake till done. POTATOES WITH BUTTER. Scrape and wash new potatoes or peel small old ones. Boil in salted water 30 minutes or until done. Drain, put in a sauce- pan with 1 tablespoon butter, turn them over lightly a minute or two, and serve w-ith the butter poured over them. Brown butter may be used instead, or Polish crumbs, or cream sauce, 122 OLD COUNTRY RECIPES AND NEW. POTATO BALLS, NO. 1. Mrs. Lydia Z. Knight. Boil, mash and season with butter, pepper and salt 7 or 8 good sized potatoes ; dice '2 slices bread and fry brown in a little butter ; add these to the potatoes with 2 well beaten eggs and enough flour to make the mixture into balls the size of a small cup. Boil these like dumplings in a good beef or veal broth, turnmg oc- casionally. If left over, they are good sliced cold and fried in butter. POTATO BALLS, NO. 2. Take 2 tablespoons each of mashed potatoes and grated cheese, 1 tablespoon breadcrumbs, salt, pepper, cayenne to taste, and half a beaten egg. Mix well ; form into cakes or balls, with the aid of a little flour ; dip in lieaten egg and roll in toasted bread crumbs. Fry in deep hot fat, or in a skillet with butter. POTATO CAKES. Season cold mashed potatoes with butter, pepper and salt. Pat into flat cakes, if necessary using a little flour and milk to make them stick. Fry brown on both sides in a little butter. POTATO CROQUETTES, NO. I. Mrs. Jas. McGrady. Take cold mashed potatoes, 1 onion chopped fine, 1 egg, salt and pepper to taste, a pinch of nutmeg and another of baking powder. Take about 1 pint potatoes, beat in the egg and the other ingredients with flour enough to make them stick, roll and fry in a pan with a little hot lard, or dip in egg and cracker crumbs and fry in deep fat. POTATO CROQUETTES, NO. 2. Boil and mash 8 medium potatoes. Beat up with ^ teaspoon salt, half as much pepper, a very little nutmeg, 2 raw eggs, and i tablespoon butter. Form into croquettes, dip in beaten egg and then in breadcrumbs, place in a frying basket, and fry in boiling fat 5 minutes. Drain thoroughly, and serve on a hot dish on a folded napkin. Chopped parsley may be added or sprinkled on top. POTATO DUMPLINGS. Mrs. Peter Kramer. Wash, peel and grate 6 good sized potatoes, and drain. Add a pinch of salt to 1 cup cooked rice. Brown 2 tablespoons bread- crumbs in a skillet with 2 tablespoons butter, and stir in 2 eggs till cooked. Mix rice, potatoes, and fried crumbs all together with enough flour to hold them, make into balls, and drop into boiling water ; cover and boil gently J hour. Serve immediately, VEGETABLES. 123 POTATO PIE. A Michigan Recipe. Make a crust as for meat pies, line a shallow dish, fill with potatoes freshly cooked, mashed and seasoned with salt, pepper, !)utter and cream. Over this sprinkle a little summer savory or sage. Cover with crust, and bake in a quick oven until crust is done. Serve with fried chicken or any meat that has a brown gravy. POTATO PUFF. Mrs. Edward Daugherty. Into 4 cups mashed potato stir 3 large tablespoons niell::d butter, beating to'a white cream; add 2 or 3 eggs beaten very light, and 2 small cups cream or milk, salted to taste; beat all well, pour in a deep dish, and bake in a quick oven, until nicely browned. QUARTERED POTATOES. Peel and cut rather small potatoes into 4 cubes each. Put in a hot frying pan with a little lard, and fry for about 10 minutes, until a light brown, turning occasionally. Take up, put in a roast- ing tin, sprinkle with salt and pepper and bits of butter, and place in a quick oven for 30 minutes. SARATOGA POTATOES. Peel medium sized raw potatoes, slice as thin as possible, drop one by one into boiling fat, and fry about five minutes, or until a good color, turning them over. Take out with a skimmer and let thoroughly drain and dry. Sprinkle a little salt over them, and serve on a hot dish with a folded napkin. SNOW POTATOES. Boil new potatoes with their jackets on in salted water until tender (about 30 minutes). Peel quickly, season with salt and pepper and rub through a sieve into a hot dish, and serve im- mediately. Do not touch them after putting through the sieve, STRAW POTATOES. Select good medium potatoes, peel, cut in long, very thin strips, wash and drain, dry on a cloth, plunge into boiling fat and fry about 5 minutes until a good brown color. Drain in the frying basket, sprinkle a pinch of salt over them and serve at once on a hot dish. STUFFED POTATOES. Miss Johanna Feeney. Bake good potatoes in their skins ; when done, scoop out, mix with pepper, salt and plenty of butter, fill the skins, and set on end in a pan in the oven to brown. Smooth the tops of the potatoes with beaten egg. 124 OLD COUNTRY RECIPES AND NEW. RICE, NO. 1. Pick over and wash one cup of rice. Put in double boiler and fill with cold salted water. Boil about ^ hour, or until dry. Do not stir. It should turn out with the kernels separate and whole. If not boiled dry when done, turn into a colander and stand on a pan in the oven with the door open for 5 minutes. Then serve immediately. It makes a good dressing on a platter, with roast meat in the centre, or a roast or stewed chicken. RICE, NO. 2. Put well washed rice in a double boiler, cover with milk and boil two hours. When done dress with cream, butter and a little salt. When served, powdered sugar and a little nutmeg may be dusted over the top. Beaten egg and sugar may be added, if de- sired, before taking up. RICE CAKES. Mrs. D. H. Jones. Take 1 cup cold boiled rice, mix it with 1 well beaten egg, J teaspoon baking powder and a little flour, season with salt and sugar, and fry like potato cakes in a skillet with a little hot butter. RICE CROQUETTES. Mrs. Margaret Murday. Steam 1 cup rice in a double boiler. When done, drain and add J teaspoon salt, J cup sugar, 3 eggs well beaten together, and steam 3 minutes longer; then add the juice and grated rind of 1 lemon. When perfectly cold, take 2 heaping tablespoons for each croquette, and shape like buns, making a dent with the finger m the top centre of each. Dip in raw egg, roll in cracker crumbs, drop in smoking hot lard or fat, and fry a nice brown. Drain on paper. Sprinkle with powdered sugar, put a small lump of jelly in each dent, and serve hot. 2 ounces currants may be cooked with the rice the last 15 minutes, and a sweet fruit sauce poured over the croquettes. RISOTTO. Filippini.. Brown 1 medium finely chopped onion in a saucepan with ^ tablespoon butter ; add i pound washed rice ; stir until a golden color, then gradually moisten with 1^ pints hot broth, stirring constantly. Add 1 small cervelat sausage, a pinch of Spanish saffron, 1 teaspoon salt, half as much pepper. I\Iix well, cover, and, as soon as it begins to boil, put in a hot oven for 30 minutes. Take it out, remove the sausage, stir in well 3 tablespoons grated cheese, and J tablespoon butter. Serve on a hot dish garnished with the sausage sliced. VEGETABLES. 125 CRKA^fED SALSIFY. Scrape a larjrc Inincli frcsli salsify, cut off stems, and throw into cold water with a little flour and vinegar mixed through it. Wash thoroughly, drain and put in hoiling water with 1 tablespoon salt, and a sliced lemon, and boil 40 minutes or until tender. Drain and cut into half inch pieces. Have a cream sauce ready, put in the salsify with a little lemon juice, and boil 5 minutes. Serve with chopped parsley sprinkled over it. SAUERKRAUT. Mrs. Wm. Hughes. Take good sound cabbage early in the fall, and slice on the cutter not quite so thin as for slaw. Pack in a large jar, or keg, sprinkling the layers with salt. Do not use too much. Press these layers down with a potato masher but without crushing. Cover with water, lay a clean white cloth over, and put a heavy oak board, or bricks over it. Let the brine come up over the board. After several days, remove to the cellar. Examine daily at first, and keep replenishing the brine. If the l)rine gets slimy, skim it well, wash the cloth and board clean, and put back. After 10 days, it may be good to eat if the weather is warm; in cool weather, it takes longer. It will keep all winter, if paid attention. BOILED SAUERKRAUT. Put into a kettle, cover with boiling water, add a piece of salt pork ; boil 'W or more minutes. SPAGHETTI. Mrs. Ellen B. Lynch. Take a piece of suet the size of half a hand, boil it in a little water until thoroughly done. When browning add butter the size of an egg and 3 to 6 onions sliced ; fry slowly until quite brown, without burning.. Then add 1 pound juicy round of beef, chopped fine; 1 can tomatoes; allspice, cloves and cayenne pepper to taste. When well cooked strain thoroughly, and keep the sauce hot. In the meantime put half a box of macaroni into salted boiling water, and boil 20 minutes oc until done and not soggy. Rinse off starch and salt. Put back in the stewpan with a little butter. Serve on a heated platter with a well of sauce in the centre. The part of the sauce that did not go through the colander makes an excellent hash mixed with cold rice and baked. Mushrooms may be added to the sauce, if desired. SPAGHETTI WITH MUSHROOMS. Mrs. Isabel Hall Tedrow. Boil the spaghetti until tender in salted water ; drain and put into a baking dish in alternate layers with stewed and seasoned mushrooms. Sprinkle cracker crumbs on top, and bits of butter, and bake ni a slow oven 20 or 30 minutes. The mushroom dress- ing must be generous enough to take care of the spaghetti also. 126 OLD COUNTRY RECIPES AND NEW. SPINACH. Cut off the roots, dried leaves, etc. Wash in several waters, put in a kettle, cover with hoiling salted water, and boil 20 to 30 minutes ; drain, chop, add a little melted butter, salt and pepper, and serve in a covered dish with sliced hard boiled eggs on top. Or the spinach may be put in the kettle with only a cup of water, and steamed till done. SPINACH CROQUETTES. Miss Beall Ewing. Chop fine 1 pint cooked spinach, brown J- a small onion in 1 tal)lespoon butter, take out the pieces and stir in the spinach : add gradually 1 scant tablespoon each of flour and bread crumbs, ^ cup grated cheese, beaten yolks of 2 eggs, \ or more cup milk, salt and nutmeg. Mould while warm on a floured board. Fry like other croquettes. Drain, dish, sprinkle with grated cheese, add a little melted butter, and set in the oven to heat through. SPINACH FRITTERS. An Italian Recipe. Wash thoroughly clean J peck spinach, and cook done. Drain in a colander and chop fine. Put back into a saucepan with a tablespoon each of butter and sugar, i cup milk, \ teaspoon salt, some cayenne pepper, and grated lemon peel. Let simmer for 10 minutes. Take it off the nre and when cool stir in 2 well beaten eggs and a tablespoon flour. Form into little balls, dip in egg and cracker crumbs and fry in boiling fat. SPINACH WITH CREAM. Cook the spinach in boiling salted water until done ; drain and squeeze, and chop line. Rub 1 tablespoon melted butter in a hot saucepan with 2 tablespoons flour ; add \ cup half milk and half cream, 1 teaspoon salt, 1 saltspoon pepper ; stir well, add the spinach, cook for five minutes, and stive in a hot covered dish. Sprinkle the top thickly with grated hard boiled egg. BAKED SQUASH. Cut into convenient sizes, scrape out the seeds and the soft part, bake about | hour in the oven, and serve in its shells. Pumpkin may be baked the same way. BOILED SQUASH. Pare and cut into small cubes ; cover with boiling salted water, and boil till tender; drain, return to the saucepan and set on the back of the stove till dry. Then mash with a potato masher, season with salt, pepper and butter, and serve. VEGETABLES. 127 SUCCOTASH. Boil separately corn on the col) and either string beans or Lima beans. Cut the corn from the coli and put in a hot saucepan with the beans, add plenty of butter and salt and pepper. Cook together about five minutes. Rich milk may be added, and where liked a little flour rubbed in butter for thickening; cook 5 min- utes longer. When served without milk sauce, boil a little milk with the corn on the cob. Make the proportion of corn and bean.s according to taste. SWEET POTATOES. Sweet potatoes are boiled or baked precisely like Irish po- tatoes. ESCALLOPED SWEET POTATOES. Miss Lizzie Sherman. Peel and parboil the potatoes. Slice crosswise, and put in a buttered baking disli in layers, sprinkling each with sugar and a little salt and pepper, and bits of butter. Cover with a half cup of cream and bake. It is quite as good with plenty of butter without the cream. FRIED SWEET POTATOES. Boil, peel and slice the potatoes lengthwise ; fry in hot dripping in a skillet ; dust with salt and pepper, and serve hot when browned. Or cut fine cold boiled sweet potatoes with rather more white potatoes, and fry in butter, seasoning with salt and pepper. GLAZED SWEET POTATOES. Boil and peel the potatoes, put in a greased pan in a good oven. As they crust over baste several times with a little butter. When a rich golden or brown color, dish and serve. MASHED SWEET POTATOES. Boil ^ dozen medium sweet potatoes in salted water 40 min- utes. Drain, peel and press through a sieve into a baking dish. Season with a little salt and pepper, I tablespoon butter, and f cup hot milk. Beat well, smoothe the top, glaze with melted butter, and set in the oven for about 15 minutes, or untif brown. SWEET POTATO CROQL^ETTES. Pare and boil the sweet potatoes till- done. Mash fine, season with butter, pepper and salt, and a little sugar, and when cool enough to handle mould into croquettes, roll in flour, and fry brown in hot butter. BAKED TO:\L-\TOES. Mrs. King. Wipe the tomatoes, take out the seeds, fill the cavities with a dressing of onions chopped fine, bread crumbs, salt, butter and pepper. Bake 45 minutes in a good oven. Serve hot. 128 OLD COUNTRY RECIPES AND NEW. BROILED TOMATOES. Cut sound tomatoes in halves, season, place on a broiler, and broil the skin side about 20 minutes or till tender. Serve on a hot plate with melted butter. CURRTED TOMATOES. Mix I teaspoon curry powder with 1 quart canned tomatoes ; salt to taste ; put in a buttered baking dish with 1 cup raw rice in alternate layers, ending up with tomatoes ; sprinkle with bread crumbs, dot with bits of butter, and bake \ hour or longer. ^ ERIED TOMATOES. Mrs. Wm. Evans. Slice ripe tomatoes and dip them in well beaten eggs which have been seasoned with salt, pepper and 1 teaspoon sugar to each egg. Dip then in fine bread or cracker crumbs, and fry in a skillet with 2 tablespoons hot butter, five minutes on each side. Serve on thin slices of toast. Half ripe or juicy green tomatoes may be fried in the same way. The sugar or toast may be omitted. STEWED TOMATOES, NO. 1. . Mrs. John A. Williams. Put 1 quart tomatoes to stew with 1 good sized onion chopped fine ; when nearly done add a good lump of butter, salt, pepper and sugar to taste. Break some butter crackers in the bottom of a hot dish and pour the tomatoes over them. STEWED TOMATOES, NO. 2. Rev. Henry Ward Beecher. Parboil 3 small onions; cut up 3 pints ripe tomatoes; add the onions cut fine, \\ cups 1)read crumbs, a dessertspoon salt, and a small teaspoon black pepper ; stir together and simmer at least an hour. Just before serving stir in 6 eggs beaten separately and four tablespoons butter, and boil up once to cook the eggs. STEWED TOMATOES WITH CREAM. "West Virginia." Peel and slice six or eight large ripe tomatoes, put in a hot saucepan with butter size of a large walnut, 1 teaspoon salt, 1 table- spoon sugar, and a dash di pepper. Simmer gently until dinner is ready to serve; then add 1 pint fine bread crumbs, stir up well, add \ pint rich cream, and serve immediately. STUEEED TOMATOES, NO. 1. Take round smooth red tomatoes. Cut a slice off the tops. Scoop out the inside without cutting through, put it in a bowl, mix it with a little chopped meat, bread crumljs, butter, salt and pepper, chopped onions, chopped peppers, cold boiled rice, etc. Almost VEGETABLES. 129 anj- "left-over" can be used in stuffing tomatoes. Season the shells inside, stuff them, put on the covers, put in a buttered dish, put bits of butter on top, and bake in a moderate oven 30 minutes or longer. STUFFED T0:M.\T0ES, XO. 2. An old French Cook Book. Take large ripe tomatoes, cut in half crosswise, and remove tiie centres carefully. Fill each half with a mixture of chopped cold meat of any kind but pork, bread crumbs, chopped parsley, one or two yolks of eggs, seasoned with salt and pepper to taste. When all filled, glaze \vith the whites of the eggs; have some hot fat in a frying pan ; place the tomatoes meat side down ; when l-rown, turn and cook them 15 minuted TOMATO RICE AU GRATIN. Put six ounces raw rice in a saucepan with 1 pint tomato sauce (or cold stewed tomatoes), i pint broth, J teaspoon salt, and 3 saltspoons pepper. Mix well aiid boil 35 minutes, stirring occasionally. Add 2 ounces grated cheese with I ounce butter, stir in well and put in a baking dish. Sprinkle bread crumbs and bits of i)Utter on top and sc: in oven for 12 minutes. It may also be used as stuffing for whole tomatoes baked. TURKISH PILAFF. Miss McMath. ^ Cover 1 cup rice with salted water and parboil 20 minutes ; drain, and put into a double boiler with U cups broth, and one cup of canned tomatoes rubbed through a sieve ; season with pepper and salt, and cook one hour. Just before serving, add J cup butter. TURNIPS. Cook in any way as Kohl Rabi is cooked. BOILED TURNIPS. Mrs. Frank Miller. Slice the turnips, cover with boiling water, and cook till tender. Drain and stir up in the kettle with butter, salt and pepper to taste. If soft enough they will mash properly by simply stirring. VERMICELLI. A Mexican Recipe. Put a tablespoon lard in a porcelain vessel ; when hot throw- in the vermicelli slightly i^roken up, with some thinly sliced onions and tomatoes, some chopped red peppers, 1 clove garlic and a few cumin seeds ground, salt and black pepper to taste. Stir to prevent burning till a light brown : then add stock or hot water, and borl until tender. Have somewhat drv. SALAD5. BEAN SALAD. Boil soup beans till done but whole ; strain ; season with salt, pepper, vinegar, oil, 1 tablespoon cream and 1 tablespoon French mustard. BEET SALAD. Boil and peel the beets, slice fine, season with salt and pepper, and cover with vinegar when cold. Or, Cut the freshly boiled beets into squares, add an equal number of button onions, sliced and twice scalded ; mix with a little chopped parsley, and serve with French dressing, or mayonnaise. BRUSSELS SPROUTS SALAD. Cook the sprouts and let drain until cold. Cover with any good salad dressinuf. Asparagus salad is made in a similar way, but serve the dressing in a sauceboat. CAULIFLOWER SALAD. Boil the cauliflower, break into its florets, put in a salad bowl, and pour mayonnaise over it. Garnish with lettuce leaves and slices of egg. Or, Boil until just cooked, chop fine with hard boiled eggs and parsley. Garnish with beets cut in fancy shapes and with olives. Pour French dressing over it. CELERY SALAD. Chop rather coarsely crisp and cleaned celery ; chop an equal quantity of green peppers (less if sharp), mix well together, and serve with lettuce or as stuffing for tomatoes. Dress with any dressing liked. Celery chopped and mixed with a good dressing is nice served in half peppers, where much pepper is not liked. About as much chopped apple makes a good addition. CHICKEN SALAD. Mrs. C. A. Judson. Boil a chicken tilltender ; remove the bones and skin; if wanted extra nice use only the white meat ; cut in coarse dice, and season with salt and pepper ; chop in I inch pieces the tender parts of celery : mix g as much celery with the chicken ; mix with mayon- 180 SALADS. 131 naise dressing, arrange nicely on a dish, put some dressing over it; garnish with celery tops. Do not mix till wanted. The dressing may be thinned with whipped cream. A small proportion of pecan nuts is liked by many. COLD SLAW, NO. L Miss Rose Tipping. Slice fine enough cabbage to till an ordinary salad bowl : mix 2 tablespoons sugar with butter the size of ^ an egg, 2 tablespoons flour and ] cup weak vinegar ; l)ring to the boil, cook a moment, then take off, stir in 2 well beaten eggs, and salt and pepper to taste. Salt the cabbage also. Pour the dressing over the slaw 1 hour before serving, cover and let stand till wanted. COLD SLAW, NO. 2. 1 pint chopped cabbage, 1 cup celery chopped, and h cup grated horseradish. Season with salt. Stir a good mayonnaise or lettuce dressing into the mixture a few moments before serving. COLD SLAW, NO. 3. Mrs. Donna O'Reilly. Chop 1 small head cabbage fine ; sprinkle with 1 teaspoon salt, I tablespoon sugar and a dash of white pepper ; mash until moist. Then put ] cup vinegar with \ cup water and a bit of butter in a saucepan and let come to a boil ; thicken with 1 teaspoon corn- starch, let boil up, stir it into the cabbage, and set the slaw on the ice to get cold. CREAM SLAW. Mrs. Alta Hoskins. Cut cabbage very fine, salt and pepper to taste. Beat up 1 egg thoroughly with 1 tablespoon flour, add 1 tablespoon butter, 1 cup sugar, 1 small cup vinegar and 1 pint cream. Boil all to- gether, then pour over the slaw. CUCUMBERS. Pare and slice the cucumbers, and cover with brine for h hour; drain, put in a dish with pepper, salt and vinegar. If onions are served with them, they may be peeled and sliced and added raw, or scalded ivith boiling water, standing in it 5 minutes, then drained and put with the cucumbers. Slices of red pepper are a good addition. Let get quite cold. EGG SALAD. Mrs. Mark Stecker. Boil C) eggs hard ; chop the whites fine and rub the yolks smooth. Sprinkle in a little salt and pepper. Stir this into mayon- naise dressing and mix up with it a cup of chopped chicken or ham and some chopped celery. Serve on lettuce leaves. 132 OLD COUNTRY RECIPES AND NEW. FRUIT SALAD, NO. 1. Pulp of 4 oranges and 1 grape fruit, 1 cup white grapes seeded, i dozen Maraschino cherries cut in halves, i cup EngHsh wahiuts broken small. Mix with this a wine glass sherry or Madeira. Cover with a French dressing made of 5 tablespoons oil, half as much vinegar, a teaspoon salt and a salt spoon paprika. Set on ice until thoroughly chilled. FRUIT SALAD, NO. 2. Miss Mary Sweeney. Slice fine 3 bananas, 2 oranges, dice 2 apples, and seed and cut in halves 1 bunch white grapes. Mix with mayonnaise dressing, snd serve on lettuce leaves. GRAPE FRUIT SALAD. Put leaves of head lettuce in a salad bowl ; peel the grape fruit, take out the sections, break the membrane and extract the pulp in as large pieces as possible; put in the midst of the lettuce, and cover with mayonnaise or French dressing. Orange salad is made in the same way. HERRING SALAD. Skin, bone and dice fine 2 smoked herrings ; boil, peel and dice 2 potatoes; peel, core and dice 2 apples; dice a little pickled red beet, and 2 cold hard boiled eggs. Mix well with 4 table- spoons Filippini dressing. LAMB SALAD. Cut cold lamb into very thin slices. Mix in a bowl 1 finely sliced small onion, 2 stalks finely sliced celery, ^ teaspoon chopped tarragon, ^ teaspoon salt, 3 saltspoons pepper, 2 tablespoons oil and 1^ tablespoons tarragon vinegar. Mix up well with the sliced lamb and serve. LETTUCE SALAD. Arrange delicate leaves of lettuce on individual plates, put a small mould of currant jelly in the middle, arrange around it small balls of cream cheese, and pour French dressing over. LOBSTER SALAD. Cut the lobster meat whether freshly boiled or canned into pieces ^ inch square. Take ^ the quantity of celery washed and well dried and chopped the same size. Alix with Filippini dress- ing. Put in a salad bowl, smooth with a rounded top, spread with a mayonnaise dressing, decorate with hard boiled eggs in quarters, sprinkle with a teaspoon capers, put tender lettuce leaves around the edge of the bowl, and, if a fresh lobster, ornament '-vith head or claws. SALADS. 133 MACEDOINE SALAD. Take a potato scoop and scoop out what you can from several scraped carrots and peeled turnips. Boil until tender in salted water. Drain and let cool. Mix carefully in any proportion con- venient with odds and ends of cooked green vegetables, peas and beans, asparagus and cauliflower. Season with French dressing or Filippini dressing, or plain vinegar, salt and pepper. ORANGE AND APPLE SALAD. Peel and slice carefully, removing the seeds, 3 each ripe apples and oranges. Mix well with 2 ounces of powdered sugar, 1 table- spoon each of rum, kirsch and maraschino, and keep cold until wanted. Mix again before serving. Home made wine or lemon juice may be used instead of the flavorings named. OYSTER SALAD. Mrs. Mabel Rush. Take 1 cup chopped oysters, 1 cup English walnuts, | cup cabbage chopped, I teaspoon celery seed, and salt and pepper to taste. Make a dressing of 1 egg, i cup sour cream, 2 tablespoons vinegar, and 2 tablespoons flour. Heat through and pour over the salad. Garnish with slices of hard lioiled eggs. PEA SALAD. Mrs. James Costello. Mix 1 can peas. 3 hard boiled eggs chopped fine, J pint chopped celery, 1 cup English walnuts, and sufficient mayonnaise dressing to cover nicely. Serve at once. PEPPER SALAD, NO. 1. Cut a green or a red pepper in half, remove the seeds, and chop or slice very thin. Put in a bowl with fresh lettuce leaves, endive, corn salad, pcppcrgrass, mustard, dandelions or watercress. Mix with any good dressing. PEPPER SALAD, NO. 2. Mrs. John E. Brown. Cover 1 box gelatin with cold water and let soak \ hour ; add 1 cup sugar, the juice 1 lemon, 2 teaspoons salt, and' 1 pint boiling water; when cool, add 4 cups chopped celery, 2 chopped cabbage, J can pimentoes chopped, and, if you choose, 1 cup chopped almonds ; stir in well, pour into a mould, and set aside to harden. Turn out on a plate of lettuce leaves. 134 OLD COUNTRY RECIPES AND NEW. POTATO SALAD, NO. 1. Mrs. George Webb. 5 small potatoes boiled and 3 onions of same size cut in thin slices, 1 bunch of celery chopped, 1 pint of sweet pickles chopped or sliced, 3 hard boiled eggs sliced, 1 pint hickory nuts or any good nuts, pepper and salt to taste. Mix with any salad dressing liked. POTATO SALAD, NO. 2. Mrs. Reese Ward. Take cold potatoes freshly boiled in their jackets, peel and slice them thin. Cut -4- pound fat bacon into the smallest pos- sible dice, put into a skillet over a slow fire; when the bacon is crisp and a light brown color, add 1 shredded onion, 1 teaspoon salt, 1 cup vinegar and hot water (half and half), and 2 table- spoons salad oil, turning in slowly lest it spatter. Add the po- tatoes, heat thoroughly and serve hot or cold. As much cabbage as potatoes may be added, in which case boil them together till done. POTATO SALAD, NO. 3. Miss H. C. Moodie. Slice six cold boiled potatoes alternately with one medium sized onion into a large dish, sprinkling occasionally with pepper and salt. Put ^ pint vinegar over the fire. When it boils, add A cup of butter, take from the fire and add 4 tablespoons sweet cream. Pour over tlic potatoes and mix thoroughly. POTATO SALAD, NO. 4. Mrs. O. O. Cherrington. Mix 1 tablespoon flour with 4 tablespoons sugar and 1 well beaten egg; add 1| teaspoons salt, pepper to taste, and 4 table- spoons water ; scald 1 cup vinegar, and stir in slowly the other in- gredients. Peel and chop fine 6 boiled potatoes and 3 hard boiled eggs, and mix with the dressing. POTATO SALAD, NO. 5. Mrs. E. J. Davis. For each quart of cold baked or boiled potatoes sliced, allow 1 sliced cucumber, 1 cup diced celery, and 1 measure of dressing. In mixing, do not stir, but lift carefully and turn over. POTATO SALAD, NO. 6. Mrs. J. R. Coughtrie.^ 6 potatoes boiled in their skins, pared and sliced; 1 onion peeled and sliced thin, 1 saltspoon salt ; \ as much pepper ; 1 table- spoon vinegar, and 3 tablespoons melted butter. Mix all together. SALADS. 135 POTATOES AND BEETS. Boil separately, peel and slice thin equal quantities of fresh beets and potatoes. Season, and mix with any dressing desired. SALMON SALAD, NO. 1. Mrs. :Mark Stacker. Pick and chop 1 can of salinon, chop 1 small onion and 1 bunch celery fine, add ] pound Knglish walnuts. Mix all together with mayonnaise dressing, and serve on lettuce. SALMON SALAD. NO. 2. Take a pint of cold boiled chopped potatoes, and a pint of cabbage, cucumber pickles and canned salmon, chopped and mixed in equal quantities. Mix a mayonnaise dressing with hard boiled egg, and twice as much vinegar as oil; stir all well together. SHRIMP SALAD. Put 1 pint can shrimps or 1 pint cooked fresh sin-imps in a bowl. Season with 3 tablespoons Filippini dressing. Garnish a salad bowl with lettuce leaves, heap the shrimps in the centre, spread a mayonnaise over them, sprinkle 1 teaspoon capers over all, and arrange 2 quartered hard boiled eggs about the base. Shrimps are very good cut in several pieces, mixed with chopped celery, and with mayonnaise dressing, with a few capers added, or a few small chopped cucumber pickles. SOUTH AMERICAN SALAD. Slice thin 1 large well flavored pear, 1 apple, 1 green pepper and 1 cucumber. Add the kernels of 2 dozen English walnuts. Mix well with any good salad dressing. STRING BEAN SALAD. Mrs. C. A. Judson. Take tender young beans, string and break them into short pieces, and boil in salted water till done. Slice a small onion lengthwise, and mix with the beans when cold. Make a dressing with the yolk of 1 egg, 1 good sized piece of butter, 3 tablespoons sour cream, and vinegar to make it as thin as wanted. Mix w-ell just before serving. Chop a hard boiled egg fine for a garnish. Or sprinkle with minced herbs and serve with French dressing. If lima beans are used with French dressing, use less oil. SWEET POTATO SALAD. Dice 3 large boiled sweet potatoes ; add 2 branches of celery chopped fine ; mix with French dressing with more vinegar than usual, salt and pepper to taste; and garnish with olives and parsley. 136 OLD COUNTRY RECIPES AND NEW. TOMATO JELLY. Mrs. R. M. Connell. Cover \ box gelatin witli \ cup cold water and let soak 1 hour. Put in a saucepan 1 pint strained tomatoes, a stick of celery chopped, 2 bay leaves and 1 slice onion. Boil a few minutes. Add the gelatin and strain through a sieve. Add 1 teaspoon salt, and a tablespoon lemon juice. Turn into small round moulds and put in a cold place to harden. Serve on lettuce leaves with mayon- naise dressing. TOAL\TO SALAD. Peel the tomatoes without scalding. Serve sliced or whole in any manner to suit the taste — plain, or with an onion sliced with them ; on lettuce leaves or in a saucedish, with French dressing, any kind of mayonnaise or other dressing, with salt or sugar, with vinegar or without. They are ornamental as well as good with the centres scooped out and filled with nicely seasoned, chopped onions, or with peppers and onions, or with celery chopped and mixed with mayonnaise dressing, with or without lettuce leaves. In fact, nothing that you like will hurt a tomato, and tomatoes enrich and embellish anything they are served with. WALDORF SALAD. Chop up not too fine, equal quantities of tart apples and celery, and half as much broken English walnuts or mixed nuts. Serve on lettuce with mayonnaise dressing. WALDORF-ASTORIA SALAD. Filippini. Cut into Julienne strips 1 good sized pickled beet, 2 peeled and cored apples, 2 tender stalks white celery, 4 Spanish sweet peppers ; chop 3 dozen hazel nuts. Season with 4 tablespoons Filippii* dressing, and mi.x very thoroughly. SALAD DRESSINGS. CHEESE DRESSING. Mix the yolks of 2 hardboiled eggs, with J teaspoon Fre^ich mustard, or half as much dry mustard, 1 teaspoon tarragon vinegar (if at hand), 1 teaspoon grated cheese, 1 teaspoon catsu]i. 4 table- spoons oil and 1 tablespoon cider vinegar. Beat well. CREAM DRESSING. Mrs. George Bird. Beat up 3 eggs with I cup creatn, IJ- cups vinegar, 4 tablespoons sugar, 1 small teaspoon salt, h teaspoon pepper, } teaspoon ground mustard and 1 teaspoon flour. Heat slowly just to the bnil, and pour over chopped cabbage. FILIPPINI SAL.AD DRESSING. Mix in a cold soup plate 1 level teaspoon curry powder, i teaspoon French mustard, 1 saltspoon ground mustard, 1 saltspoon cajv'enne pepper, 1 teaspoon finely chopped parsley, i teaspoon chives, 2 chopped shallots, a suspicion of garlic, 4 teaspoons salt, 1 teaspoon white pepper, and the finely chopped rind of } of a lemon. (For the herbs that are difficult to obtain, a few drops of onion juice will answer.) Mix well with a fork, add 1 tablespoon olive oil, and mash the whole with the fork until almost a pulp, gradually adding 4 tablespoons white wine vinegar. Mix up well, pour into a bowl, and add olive oil and vinegar slowly in the pro- portion of 2 to 1, beating continuously until 1 quart is reached. Press through a strainer into a glass jar, cork or seal and keep in a cool place. This will keep a good while, and is used principally to season plainer dressings. If desired, melted butter and whipped cream can be used in place of the oil, and the curry powder may be omitted. Always shake well before using. FRENCH DRESSING. Mix well together 3 tablespoons olive oil with 1 tablespoon vinegar, salt and pepper. Keep cold till wanted. GREEN MAYONNAISE. Mrs. R. M. Connell. Make a good mayonnaise dressing. Rub in a bowl 1 large tablespoon parsley chopped very fine until it makes almost a paste with 4 or o drons of alcohol. Stir this into the mayonnaise. A few boiled spinach loaves mav be added. 1:^7 138 OLD COUNTRY RECIPES AND NEW. ■ MAYONNAISE DRESSING. Put 2 raw egg yolks in a bowl, beat up well, add ^ teaspoon ground mustard, ^ teaspoon salt, and a pinch of cayenne pepper. Stir these in well, and then drop slowly and stir in rapidly J pint or more olive oil. From time to time thin with a little lemon juice or vinegar. If the oil should curdle, begin again with a raw yolk, and gradually stir in the curdled dressing. Do not add much of either oil or vinegar at one time, and very little vinegar suffices if a thick dressing is wanted. The dressing may be flavored with onion juice, tarragon vinegar, or a few drops of tabasco ; and more or less whipped cream may be added. The ingredients should be cold when mixed, and the dressing kept in a cool place till wanted. Will keep some days. MAYONNAISE DRESSING WITHOUT OIL. Mrs. Joseph Brooks. Beat the yolks of 3 eggs with '2, teaspoons mustard, 1 of corn- starch, 1 of sugar and 1 of salt, a shake of pepper and one cup of milk. Let i cup of vinegar come to the boil. Stir in the mix- ture, and cook until thick. On taking from the fire, add a piece of butter the size of a walnut. When cold whipped cream may be added if desired. POTATO SALAD DRESSING. Mrs. Gertrude Williams. Melt J cup butter or dripping, bring to the boil with h pint vinegar, season with pepper and salt and pour over 4 tablespoons sweet cream. Beat up well and mix up with the salad. SALAD DRESSING. Miss Sallie L. Mumaugh. Beat up the yolks of 2 eggs, ^ cup sugar. 1 teaspoon pepper, 1 heaping teaspoon ground mustard, salt to taste, and ^ pint milk or cream. Scald f pint vinegar, and pour over this mixture. Stir to a smooth paste, put back on stove, and cook 5 minutes, stirring all the time. SLAW DRESSING. Mrs. Frank Auker. Season the slaw with pepper, salt, sugar and sweet cream ; lastly add vinegar to the taste, stirring in slowly so as not to curdle. SOUR CREAM DRESSING. Mrs. John D. Martin. Season rich, sour cream with pepper and salt, whip it well, add vinegar to taste, and pour over chopped cabbage. Mix thor- oughly. SALAD DRESSINGS. 139 WHIPPED CREAM DRESSING. Whip J pint sweet cream with 2 or 3 tablespoons lemon juice, and a saltspoon each of salt and paprika, until the cream is stiff. Js good with any nut or with a fruit salad. WIXE DRESSING. Mix h cup sugar with I cup sherry and 2 tablespoons Mara«- cliino or Madeira. EGGS AND CHEESE. BAKED EGGS. Boil hard and shell six eggs. Cut into 4 slices lengthwise. Heat a good cream dressing in a saucepan until it comes to the boil, adding 2 tablespoons grated cheese. Put half the slices of egg at the bottom of a baking dish, spread some sauce over them, then a second layer of each. Sprinkle the top with bread crumbs, and bake 10 minutes. BAKED OR'IELET. Mrs. B. F. Martin. Beat the yolks of 4 to 6 eggs, with butter the size of a walnut, a teaspoon flour, a small cup of milk, and a little salt. Stir in the well beaten whites. Put in a buttered dish and bake quickly. BEAUREGARD EGGS. Mrs. Rorer. Boil 5 eggs hard ; shell, chop tlie whites fine and rub the yolks through a sieve. Bring h pint milk to a boil, rub a lump of butter size of a walnut with 1 tablespoon cornstarch, and stir smoothly into the boiling milk; add the white's of egg, pepper and salt to taste. Put 5 squares of buttered toast on a hot platter, spread with the sauce, sprinkle with the grated yolks, again with the sauce, and finish with the yolks ; dust with salt and pepper, and stand in the oven a moment before serving. BOILED EGGS. Put the eggs in boiling water, and let boil hard from 2 to Si- minutes, according to taste. Or put the eggs in a pan of cold water, and let boil. Take up at once. Or put the eggs in a pan, pour over them boiling water, cover, and set back on the stove for G minutes. The last 2 ways are suited to invalids. To boil eggs hard, put them in hot water, and let boil 10 minutes. BREAD OMELET. Beat 3 eggs separately, add i- cup each milk and bread crumbs to the yolks, } teaspoon salt and a little pepper ; stir the stiff whites in carefully ; have a piece of butter size of a walnut hot in a pan, turn m the eggs, and shake to keep from sticking ; when brown set in the oven a moment to cook the middle ; turn out on a warm dish with or without folding, and serve immediately, 140 EGGS AND CHEESE. 141 CHEESE BALLS. Mrs, George Ewing. Mix a small plate of grated cheese with a good dash of cay- enne pepper and a little salt, and stir in the white of an egg. Form into small balls, roll in the beaten yolk of the egg, then in fine cracker crumbs, and fry like doughnuts. CHEESE BISCUITS. Rub 2 tablespoons butter with 6 tablespoons flour, work in 2 heaping tablespoons cheese, the beaten yolk of 1 egg, salt and cayenne pepper to taste, and enough milk for a firm paste. Roll the paste out ^ inch thick, cut into rounds, put in a buttered pan, and bake in a moderate oven about 8 minutes. If not served fresh, they should be heated again before serving. CHEESE OLIVES. Stone 1 dozen queen olives. Take ^ ounce Philadelphia cream cheese, mix with it 2 saltspoons salt, 1 saltspoon cayenne, and ^ teaspoon chopped parsley. Fill the olives with the prepared cheese. CHEESE SOUFFLfi. Rub 1 tablespoon butter with IJ- tablespoons flour till smooth; stir into ^ cup boiling milk, and cook till thick. Add 2 tablespoons grated cheese, take off, add salt and cayenne pepper, and the well beaten yolks of 2 eggs. Lastly stir in the stiff whites, turn into buttered cups or one dish. Put in a pan, half fill it with hot water, and bake in a moderate " oven about 25 minutes. Serve at once. CHEESE STRAWS. Mrs. Charles Ewing. Break into i pound flour 2 ounces butter, and rub with the hands to a smooth paste. Add 2 ounces of grated cheese, the yolks of 2 eggs, and the white of one well beaten ; season with cayenne pepper and salt; mix thoroughly, roll out ^ inch thick, and put on a well buttered tin; then cut in very narrow strips 4 or 5 inches long. Bake in a moderate oven 5 minutes till a golden brown. Serve hot, taking care not to break them in taking from the pan. COTTAGE CHEESE. Mrs. E. S. Martin. Set a pan of clabber where it will get slightly warm and the curds will begin to separate from the whey. Pour into a thin muslin bag to drain. Let drain about 12 hours. Put the curds in a dish, mix lightly with cream, adding salt and pepper to taste. ' Keep it cool until used. Serve with extra cream. If the milk is too long in souring, or the clabber is made too hot, or stands too long, the cheese will be bitter or "cheesy". 142 OLD COUNTRY RECIPES AND NEW.^ CREAM DATES. Select whole dates, remove the seeds and fill the cavities with Philadelphia cream cheese with or without paprika. CURRIED EGGS. Put 2 small minced onions in a skillet with 2 tablespoons butter. When browning, stir in 2 dessertspoons curry powder. Mix well, then add 2 tablespoons flour, stirring quickly, and J pint of stock or 1 tablespoon beef extract dissolved in hot water. Simmer 10 minutes, then add 2 tablespoons cream and six sliced hard boiled eggs. Serve hot. DEVILLED EGGS. Shell hard boiled eggs, and cut neatly in halves. Take out the yolks and mix them with the same quantity of devilled ham ; put back in the whites. Dish on lettuce leaves. The eggs are equally good mixed with plenty of salad dressing of any kind, omitting the ham. EGGS A LA CR£ME. Mrs. Mark Stecker. Boil 6 eggs hard, shell and cut crosswise in half, shaving a piece of the ends so they will stand upright. Mix a tablespoon butter with a teaspoon flour, stir into a pint of scalding milk, sea- son and pour over the eggs. Serve hot. EGGS A L'lTALIENNE. Miss Beall Ewing. Heat 1 cup milk, add ^ cup chopped boiled spaghetti, half a cup of chopped mushrooms, and one tablespoon butter; season with salt and pepper. Cook 2 minutes stirring constantly. Add three well beaten eggs, stir until the mixture begins to thicken, stir in 1 tablespoon chopped parsley and serve. EGGS GRATIN. Boil 8 eggs hard and shell them. Rub 1 tablespoon butter with IJ tablespoons flour, add 1 cup milk and cream. Season with salt, pepper and nutmeg; stir until it boils. Dice the eggs and mix them with the sauce. Put in a baking dish, sprinkle a tablespoon grated cheese over all, and bake 8 minutes. EGGS WITH BROWN BUTTER. Brown 2 ounces butter in a frying pan; break into it care- fully several fresh eggs ; season and fry ; take up carefully when done: brown a second tablespoon butter and pour over; then pour- into the pan 2 tablespoons strong vinegar, let boil down, and pour hot over the eggs. rV EGGS AND CHEESE. 143 ESCALLOPED CHEESE. Miss Emily L. Curran. Grate 1 pound cheese, or cut into small bits. Put in a baking dish in alternate layers with cracker crumhs, sprinkling each layer with pepper, salt and bits of butter. Fill the dish about 3 full. Beat up 2 eggs in enough milk to fill the dish, pour over the layers, and bake in the oven until a light brown. ESCALLOPED EGGS. Mrs. G. Gaus. Mix equal parts minced ham and fine bread crumbs, season with salt, pepper and melted butter, and add milk to moisten till quite soft. Half fill buttered patty pans with this mixture. Break an egg on the top of each, dust with salt and pepper, sprinkle fine crumbs over all, set in the oven and bake 8 minutes, serving immediately. FRIED EGGS. Miss Betty Martin. Fry several slices of bacon in a pan ; take out, break the eggs gently into the pan, and fry until the yolks are set; serve on a hot dish with the bacon. GOLDEN FLEECE. Miss Beall Ewing. Break 1 pound cheese into small pieces, melt it with i pint cream, stirring until smooth, season with an even half teaspoon of dry mustard, and 1 teaspoon of salt. Add 6 unbroken eggs, put cover on saucepan, and let stand 2 minutes, then remove cover, break up the eggs, and stir until well scrambled, and pour when smooth and creamy over saltines or Uneeda biscuits. Golden Buck is made by adding poached eggs whole when the cheese is served. MACAROXI RAREBIT. Detroit "Free Press." Break ^ pound of macaroni in small pieces and let stand in warm water until tender; drain, put in a stewpan with li pints milk and boil ten minutes ; add 1 pound cheese cut in small pieces ; butter size of an egg. pepper and salt. Remove from the stove as soon as the cheese has melted, stirring constantly to keep from sticking. Pour over buttered toast and serve hot. MUSHROO:\I OMELET. Put a pint of fresh mushrooms in a saucepan with a table- spoon of butter rolled in cornstarch. .J teacup of sweet milk, a few drops of lemon juice, salt and pepper. Let simmer until the mushrooms are tender. Make plain omelet, and pour into an omelet pan. When ready to turn pour half the mushrooms in the centre, fold over, turn and dish. Pour the rest of the mush- rooms around the omelet and serve immediately. 144 OLD COUNTRY RECIPES AND NEW. OMAVES COLCHAVES. l\Irs. Frank Connell. Put 2 tablespoons olive oil in a hot skillet, add 3 young onions chopped fine, cook a few minutes, add 10 green peppers (half of them sweet) chopped fine, and cook some more, lastlj' a dozen tomatoes, and cook half an hovir longer. Serve on a platter as a bed for fried eggs cooked without turning. OMELET. Break 8 or 10 eggs in a I)Owl ; add 1 small teaspoon salt, a little pepper and 1 tablespoon cold water; beat well. Put butter size of an egg in a hot frying pan ; when hot cover the pan with a thin layer of the eggs; fry till the under edges show brown when lifted with a skimmer. Double over and serve. Put in a lump of butter for each omelet. OiMELETTE A LA LANGTRY. "Egg Cookery." Break in a bowl the yolks of 4 eggs ; add pepper, salt, a little chopped parsley, mushrooms and shallots (or a few drops of onion juice) ; beat up well with -1 tablespoons cream, and add the stiff whites of the eggs; put 2 ounces fresh butter in a frying pan; when it fritters pour in the omelet and stir briskl}' a moment, skimming the sides towards the centre till it begins to set ; when light brown turn out on a hot dish and serve immediately with a thin sauce or gravy. OMELETTE A LA PROVENgALE. Rub a hot frying pan with a clove of garlic ; put in h gill olive oil and when hot brown 4 sliced onions ; drain, set aside, put butter in the pan, and when hot fry an omelet ; spread the onions over it when done, fold over and serve. OMELETTE AUX FINES HERBES. SHce a few shallots, mushrooms, and a handful of parsley in butter or olive oil. Mix the omelet with the herbs and 2 table- spoons cream, and fr}' as usual. OMELETTE SOUFFLfiE. Beat the whites and yolks of six eggs separately until very stifif ; sweeten and flavor the yolks, mix them together and beat again a long time. Bake in a very hot oven until it rises very light and browns nicely. Serve immediately with sauce. OMELET WITH SPINACH. Prepare a little creamed spinach ; beat up an omelet, cook, and just before folding, spread over 3 of the spinach. Fold the omelet, take up, and dress the rest of the spinach on the same dish. EGGS AND CHEESE. ;I45 Finely chopped ham, creamed chip hccf, jelly or any chopped meat may be folded into an omelet in this way. Peppers, either Spanish or green, are first chopped and browned and then mixed with the eggs before baking the omelet; croutons or grated cheese may be mixed with the eggs, or chopped mint or parsley. Parsley, cress and peppers combined with the eggs make a green omelet. POACHED EGGS. Place some muffin rings in a skillet of boiling water; drop an egg Arefully in each ring, and boil till the white is set; take up carefully with a skimmer, drain a second, put on a hot dish or on toast, put a little butter on each and dust with pepper and salt. RINK-TUM-DIDDY. Miss Beall Ewing. Cook together a finely minced onion and the pulp of i cup tomatoes with a large tablespoon butter. When smooth, a'dd f pound finely chopped cheese, stir till the mixture is smooth, add Worcestershire sauce and mustard to taste, and lastly stir in 1 egg. Pour over soda crackers. SCOTCH RAREBIT. Cut J pound rich cheese into thin slices, and put over boiling water to melt; stir in salt and pepper to taste, and pour over 4 slices of buttered toast on a hot platter. SCRAMBLED EGGS. Beat six or eight eggs together very slightly, add a little salt and pepper, put into a hot frying pan in which a little butter is melted. Stir quickly as they cook until thev are cooked through but not hard. Serve at once on a heated dish. SHIRRED EGGS. Heat some butter in a fireproof china dish; break in the eggs carefully, dust with pepper and salt, spread a little cream over, and set in the oven 5 minutes. SPANISH OMELET. Fry 1 tablespoon finely chopped onion in 2 tablespoons melted butter until a light brown. Thicken with a little flour or corn- starch. Add gradually If cups strained tomato pulp, and 1 table- spoon chopped green peppers. Season with \ teaspoon salt and a few drops of tabasco. Capers and chopped mushrooms may also be added. Now beat together 4 eggs and 4 tablespoons water, with J teaspoon salt and pepper to taste. Cook in a buttered omelet pan, spread some of the sauce over it when brown, fold, and serve with the remaining sauce as dressing, 10 146 OLD COUNTRY RECIPES AND NEW. STODGE. Miss Beall Ewing. Take 2 ten cent rolls of Philadelphia or any good soft cheese, beat into ^ pint cream, season with salt and cayenne, and add 6 slightly beaten eggs. Scramble and pour over hot crackers or toast. SWISS EGGS. Halve lengthwise 6 hardboiled eggs ; work the yolks soft with salt, pepper, a little nutmeg, and by degrees 2 raw yolks, 3 spoons double cream, and enough grated cheese for a soft paste. Fill up the cavities in the whites with this, round smoothly, put in a but- tered dish in the oven and sprinkle with cheese. Get hot and brown with a hot stove lid. Serve with Bechamel Sauce. TOMATO RAREBIT. Put 1 tablespoon butter in a chafing dish or saucepan and brown 1 small chopped onion ; add 1 cup thick, canned tomato, 1 teaspoon salt, and a pinch of cayenne pepper and of sugar. Stir until it boils, then add 4 tablespoons grated cheese, and 3 raw eggs. Stir, and as soon as the eggs are done, serve on crackers or small slices of toast. WELSH RAREBIT, NO. 1. Mrs. John A. Williams. Put several thin slices of bacon in a frying pan and fry several minutes on each side. Put them on a baking plate in the oven and cover with slices of cheese, with bits of butter on top. Bake 5 or 10 minutes or till the cheese is thoroughly melted. Serve im- mediatelv. WELSH RAREBIT, NO. 2. Put 1 gill Bass's ale in a saucepan with 1 tablespoon Worcester- shire sauce, and 1 saltspoon cayenne pepper. As soon as it boils briskly, add 1 pound rich grated cheese, and stir until melted and very hot. Have 6 slices of hot fresh toast on 6 hot dishes, pour the cheese over the pieces of toast, and serve immediately. A freshly poached egg is a good addition to a Welsh rarebit. SANDWICHES. Every variety of bread is used in making sandwiches. When white bread is wanted, tlie reguhir baker's sandwich loaves are the best a day old. Cut the crust from the loaf first and butter each slice before cutting it as thin as possible. After filling and covering they are cut in any shape wanted. For rolling, take fresh loaves, even warm. If they must be kept some hours before serving, wrap them in a napkin wrung dry from boiling water. Serve on a plate covered with a doily. CAVIAR SANDWICHKS. Cut slices of bread into squares of 4 inches, butter on one side and toast nicely. Cover the buttered side with a thin layer of Caviar, lay a few pickled oysters on top, having removed the hard part, put over a few drops of onion juice, and ornament with olive CHEESE SANDWICHES. Cut slices of Boston brown bread very thin. Spread with Philadelphia cream cheese, beaten up with a rich sweet cream, and, if liked, a sprinkling of cayenne pepper. Put 2 together, and cut in half. Or, spread with grated cheese, with or without chopped nuts. CHEESE AND NUT SANDWICHES. IMrs. George Leyshon. Chop hickory nuts or English walnuts with an cf|ual bulk of Philadelphia cream cheese, or Neuchatel ; add a little mayonnaise dressing. Cut very thin slices of bread and spread without butter. Cover. If desired, a lettuce leaf may be laid on tlie bread first, and covered with the mixture. CHERRY SANDWICHES. Chop candied cherries very fine, adding a few drops at a time of sherry or orange juice ; spread on water thin crackers. CLUB SANDWICHES (CHICKEN). Cut 12 rather thick slices from a loaf of sandwich bread, toast and butter. Cover 6 with thin slices of cooked chicken, season with salt and pepper. Broil 6 very thin slices of lean bacon 1 minute on each side, cut in two and lay over the chicken. Put a fresh lettuce leaf with a little mayonnaise over each slice, cover with the other 6 pieces of toast, trim the crusts off with a sharp knife, and cut in two diagonally. Place in the oven a couple of 147 148 OLD COUNTRY RECIPES AND NEW. minutes before serving. Thin slices of ham may take the place of the bacon. Duck, lamb, veal, and lobster club sandwiches are made in the same way. For ham club sandwiches, broil thin slices of ham, and omit the bacon. For sardine club sandwiches, skin and remove the bones of the sardines, and spread a little French mustard over them,- finishing like the chicken sandwiches. For anchovy club sandwiches spread the toast witli anchovy butter, arrange the anchovies over them, and proceed as with chicken. For egg club sandwiches, fry 6 eggs and proceed as with chicken. For cheese club sandwiches, lay a thin slice Swiss cheese over the toasts, and proceed as with chicken. CREAM OF CHICKEN SANDWICHES. Mrs. Rorer. Take the white meat of a chicken, chop fine and pound it to a paste ; put 1 teaspoon gelatin in 2 tablespoons cold water, and stand it over the fire till dissolved, then stir it into the cliicken with 1 teaspoon grated horseradish and \ teasnoon salt. Stir till it begins to thicken, then add ^ pint cream whipped stiff, and set away to get very cold. Cut the slices of bread a little thicker than for ordinary fancy sandwiches ; butter, and spread with this cream mixture, trim off crusts, and cut into shape, but do not cover with bread. Garnish the tops with sliced olives, capers or tips of celery. DREAM CAKES. Miss McMath. Rub together I pound grated American cheese, salt, red pepper, and enough cream to make a smooth paste. ]Make sandwiches with the cheese for filling, and fry slowly in butter on both sides. Serve very hot. The bread may be buttered first, and the sand- wiches baked. It is also good with the grated cheese alone. DREAMS. Miss Beall Ewing. Cut thin slices of bread, cut off the crusts, put them together with thin slices of cheese as for sandwiches, without buttering. Put a small lump of butter ui a chafing dish, and when it bubbles put in the dreams ; brown on both sides. A dropped egg on each dream is a nice addition. EGG SANDWICHES. Cut thin slices of hardboiled eggs, lay them on thin slices of bread and butter, season, put a little mustard and cress over them, cover, and cut off crusts. Or, mash fine the yolks of 6 hard boiled eggs, mix with 2 tablespoons each of cream and olive oil, ^ tea- spoon salt, and a good pinch of paprika, or less cayenne pepper. Finish as ham sandwiches. SANDWICHES. 149 GERMAN SANDWICHES. Mrs. Rorer. Butter and cut thin slices from a loaf of rye bread. _ Spread each slice with a thin layer of liinburger cheese. Cover with very thin slices of bologna, and then a thin piece of pumpernickel. Cover with a second slice of bread and cheese. Do not cut oft the crusts. HAM SANDWICHES. Chop cold, boiled ham very fine, and mix with 2 tablespoons melted butter, a little onion juice, and a pinch of cayenne pepper to each cup of ham. Cut the crusts off a sandwich loaf, butter and cut very thin slices. These may be covered with a buttered slice, or rolled, the edge pressed firm, and tied with ribbon. Tongue sandwiches are made the same way. LETTUCE SANDWICHES. Mrs. J. W. Holleran. Cut thin slices of bread ; butter, and put together by twos with strips of lettuce between, spread with mayonnaise, and if liked, several thin slices of onions. Cut the crusts off all around. LOBSTER SANDWICHES. Cut canned or freshly boiled lobster into dice: sprinkle with salt red pepper and tarragon or other vinegar. Let stand a few minutes, and sprinkle with melted butter. As soon as it is cool, place on thin, buttered slices of bread, cover with a second but- tered slice, trim off the crusts and cut the size wanted. MARMALADE SANDWICHES. Cover tl.in slices of buttered bread with any kind of mar- malade: roll and press the edge, then tie with baby ribbon. Preserved ginger cut in thin slices and used like the marmal- ade is good. NUT SANDWICHES. Mrs. A E Faine. Cream i cup butter with 1 cup granulated sugar: add 1 tea- spoon vanilla and 1 cup nutmeats. Spread on very thinly sliced bread, and sprinkle thickly with chopped nuts. OLIVE SANDWICHES. Mrs. Hampton D. Ewing. Chop Stuffed olives quite fine; cut sandwich bread very thin, spread each slice with a mayonnaise dressing, then a layer of olives on the under slice and cover. Trim and cut as usual. 150 OLD COUNTRY RECIPES AND NEW. OYSTER SANDWICHES. Cut thin slices of bread the size wanted, remove the crusts and toast. Cover closely with pickled oysters, cutting out the hard part, dust with red pepper, and cover with a highly seasoned mavonnaise. Do not cover. PARISIAN CANAPfiS. Ysaguirre and LaMarca. Cut thin slices of stale bread into small oblongs, and cut off the crusts. Fry in butter to a light brown. Spread each piece with anchovy butter, and place on each a boned anchovy ; sprinkle over them finely chopped olives and chopped chives, if at hand. PAT£ DE FOIE GRAS SANDWICHES. Mrs. Rorer. One can will make 24 sandwiches. Remove the fat and mash the foie gras to a perfectly smooth paste, adding gradually 4 table- spoons soft butter, ^ teaspoon salt, a pinch of pepper and about 10 drops onion juice; press the whole through a sieve.- Have thin slices of bread cut into fancy shapes and toasted ; spread thickly with the paste, and garnish with olives and white of hard boiled egg cut in rings or fancy shapes. Do not cover. PEANUT SANDWICHES. Shell and grate very fine 1 quart roasted peanuts ; add 1 Philadelphia cream cheese; mix to a smooth paste. Spread thin slices of bread, put 2 together, trim edges, and cut small. Or, butter and cut thin slices of brown bread, cover with finely chopped peanuts, and salt. PICNIC SANDWICHES. Mrs. Rorer. Take a fresh French roll, cut the top off neatly, and scoop out the inside. Chop the white meat of 1 chicken fine with 2 ounces cold tongue or ham, chop very fine 1 large green pepper, 1 cucumber pickle, 4 oliVes, and mix all together with 1 tablespoon capers, and a good mayonnaise dressing. Fill the roll, put on the top crust, and serve at once. PIMENTO SANDWICHES. Mrs. Frank Connell. 1 small can of sweet pimentoes put through a grinder and then rubbed to a paste with 1 small sized package of Philadelphia cream cheese. Trim tb.e crust off a small loaf, slice thin and spread with this paste. SANDWICHES. 151 ROAST BEEF SANDWICHES. Take the remains of cold roast beef; mince it very fine; mix 1 teaspoon each of melted butter and Worcestershire sauce, 1 table- spoon tomato catsup, and i teaspoon salt to each j puit of meat ; stir the meat into the sauce. Spread on tlian buttered slices of bread. Cover. SARDINE SANDWICHES. Cut slices of bread about h inch thick, cut off crusts, butter and toast l/ake the skin and bones from 1 box sardines, lay them carefullv over the toast, sprinkle with chopped olives and capers, and 1 teaspoon lemon to each toast. Do not cover. WORKMAN'S CHEESE SANDWICHES. Mix 1 cup cottage cheese with 2 tablespoons melted butter, '2 tablespoons thick cream, and .} teaspoon salt. Beat till smooth and light Cut brown bread into slices h inch thick, spread with. the cheese cover half of them with very thin slices of white bread, and put the other slices of brown bread and cheese on top. Do not trim. PUDDINas AND DESSERTS. AIR BALLS. Mrs. Dick Spicer. Make a dough as for cream tartar biscuits, cut in small squares, and fry like douglmuts in hot fat. Drain on paper. Have some molasses simmering hot, dip these balls in and serve hot. ALMOND CUSTARD. Put in a double boiler 1 pint new milk, 1 cup sugar, } pound blanched and pounded almonds, 2 spoonfuls rosewater, and the yolks of 4 eggs. Stir over a slow fire until the consistency of cream, then remove it and put it in a pudding dish. Beat the whites of the eggs to a stiff froth with a little sugar, spread over the top and put in the oven to brown. AMERICAN CREAM. Cover ^ box gelatin with \ cup cold water and let soak ^ hour. Put H- pints milk in a double boiler and let come to the boil : add the gelatin, stir till dissolved, strain and stand aside to cool. When cold add 1 cup sugar and the juice and rind of 1 lemon, turn into a mould and put in a cold place to harden. Serve with Cream or Vanilla Sauce. APPLE CHARLOTTE. Pare and steam 6 large apples till tender ; rub them through the colander, sweeten to taste, and add J box gelatin which has been soaking in cold water. Stir till dissolved. Pour into a basin, set it in cracked ice, stir hard till it begins to thicken ; then add carefully 1 pint of cream whipped. Put in a mould, and set in a cold place to harden. Other fruit or fruit juices may be used in the same way. APPLE CUSTARD. Mrs. A. R. Koon. Make a good custard as for pies. Slice verj- thin several ripe mellow apples, cover the bottom of a baking dish, and pour the custard over them. Bake about 20 minutes in a slow oven. Serve with a cream sauce, or sweetened milk, flavored with lemon. 152 PUDDINGS AND DESSERTS. 153 APPLEDORE PUDDING. Mrs. Hugh Ewing. Line a pudding dish with stale cake. Fill to within 3 inches of the top with fresh berries or currants. Allow ^ cup of sugar to swell the berries, or 1 cup to currants. Cover the whole with cake, and wet it with 1 cup wine. Bake J hour, and frost with whites of 2 eggs and 1 cup sugar beaten to a stiff froth. Brown. APPLE DOWDY. Butter a baking dish and line the bottom and sides witli but- tered slices of bread with the crusts cut off. Fill with sliced apples, grate over them a little nutmeg. Mix ^ cup water and ^ cup molasses, and pour over the apples ; sprinkle over this } cup brown sugar, and cover with slices of buttered bread. Cover with a tin plate, and bake in a moderate oven 2 hours. Turn out on a dish, and serve hot with sugar and cream. BAKED APPLE DUMPLINGS. Mrs. Jno. A. Connor. Make a rich biscuit dough, roll out thin, cut in squares, fill with pared and quartered apples, and fold over the edges. Put 1 cup sugar, 1 pint water, butter the size of an egg, and a little grated nut- meg into a pan on the stove. When boiling, drop in the dumplings, set in the oven and bake 1 hour. Serve in the sauce in the pan. If it should boil away too fast, add more boiling water. STEAMED APPLE DUMPLINGS. 1 pound suet chopped very fine ; 1 pound flour ; 1 heaping teaspoon salt ; mix all thoroughly adding cold water enough to make a paste; roll as thin as pie crust; pare a dozen large apples, quarter and core them, put the quarters together again and cover each apple with a square of the paste ; then butter slightly the bottom of a steamer and lay in your dumplings. Steam 1 hour. Serve with hard sauce or with a hot cream sauce. APPLE FOLLY. Mrs. H. W. Miller. Beat up 1 cup of the pulp from baked apples with 2 cups of sugar, and the whites of 3 eggs for ^ hour, and serve with a good boiled custard. APPLE FRITTERS, NO. 1. Mrs. Wm. Patterson. Take 1 pint sour milk, add 1 teaspoon soda, and mix in flour enough to make a batter. Peel and core large apples, slice clear across, dip the slices in the batter, and fry on both sides in hot fat. Roll in granulated sugar, and serve hot. 154 OLD COUNTRY RECIPES AND NEW. APPLE FRITTERS, NO. 2. Mrs. Mark Stecker. Beat 2 eggs togetlier until light ; add 1 cup milk, a pinch of salt and 1 cup flour or enough to make a thin batter. Add 1 teaspoon baking powder and Ijeat until smooth. Chop 2 or 3 sweet apples fine, mix with batter, and fry in hot butter. Drain and sprinkle with pulverized sugar. APPLE MERINGUE. Boil peeled and cored apples until tender in a rich syrup ; set on a dish, cover with a meringue, and set in the oven until browned. Serve hot. APPLE PUDDING, NO. \. l\Irs. Hugh Ewing. Boil apples with a little orange peel until soft, and mash them through a colander. Cream 1 pound butter and 2 of sugar, add the apples and 10 well beaten eggs, 1 wineglass of wine, brandy and rosewater mixed, 1 teaspoon each of cinnamon and nutmeg. Line dish with pufif paste, put in the mixture and bake. APPLE PUDDING, NO. 2. Miss Kate ?Iazelton. Sift together IJ cups flour, 2 teaspoons baking powder, and a pinch of salt ; mix with f cup water. Put 3 pints finely chopped apples in a saucepan with 3 teaspoons cinnamon, a pinch of salt and sugar to taste. Cover with the freshly made dough, put a lid over the pan and stew slowly for ^ hour. Take off the lid, and place in the oven to brown. Serve with cream or a hot sauce. APPLE SPONGE. Boil 1 pound of sugar in h pint of water until clear. Pare, core and slice 1 pound apples into the syrup. Stew till tender. Cover h box gelatin with cold water and let soak while the apples are cooking; stir together and rub through a sieve, add the juice of 2 lemons and the grated rind of one, and stir till cold. Beat the whites of 3 eggs stiff, stir in and beat until cold and thick, then pour into a mould to harden. Serve on a dish with Sabayon* sauce around it made from the yolks of the eggs. Peaches, apricots or quinces may be used in the same way, suiting the flavoring to the fruit. APPLES PRALINfiES. Filippini. Peel and core 6 good apples. Put \ cup sugar and 1} pints water in a saucepan, and as soon as it boils add the apples and boil until done. Take them up and arrange on a dish. Blanch and PUDDINGS AND DESSHRTS. 155 chop 2 ounces almonds; put over the fire in a saucepan with 3 tablespoons sugar, i cup water, and 1 teaspoon vanilla. Stir until nicely browned. Fill the hollows of the apples with currant jelly, spread the almonds over the apples, and serve cold. APRICOT JELLY. Put a can of apricots in a saucepan with .1 pound sugar, and let boil a few minutes; strain off the syrup; if canned with skins and stones, remove them ; let get cold. Dissolve i box gelatin in a little water; add 1 pint of the syrup; boil and clarify wath white of egg. Pour a little jelly in the bottom of the m'ould ; when set, place a few apricots over it: add more jelly and apricots alter- 'lately till the mould is full; let get very cold, turn out of the mould and serve with whipped cream. All bought canned fruits make good desserts treated in this way. BAKED FLOUR PUDDING. 1^, pints buttermilk, 1 cup cream, 4 well beaten eggs, 2 tea- spoons soda in the milk, flour enough for a thin batter. If you have no cream, take that much more buttermilk. Butter a pudding dish, pour the batter in and bake until done. Serve hot with any hot sauce or cream and sugar. BANANA CREAM. Skin and mash five ripe bananas with o ounces sugar ; whip J pint creani ; add the bananas, the juice of 2 lemons, and, if you use it, I wineglass brandy ; mix in well i ounce gelatin dissolved in a little hot water; beat well a few minutes, fill a mould and keep in a cool place till firm. BANANA FRITTERS. Mrs. Margaret Abram. Beat 2 eggs with 1 cup milk, 1 cup flour, i teaspoon baking powder in the flour, and } teaspoon salt. Peel six bananas, slice them lengthwise, dip in the batter, and drop in boiling fat. BANANA PUDDING. Beat together 1 tablespoon butter, i cup sugar, 3 yolks of egg, and 1 teaspoon vanilla. Add 3 sliced bananas, and 1 cup sifted flour. Mix gently. Add the well beaten whites of the eggs, put in a buttered pudding mould and bake in a moderate oven 40 minutes. Turn out on a dish and serve hot with raspberry sauce. BANANA SHORTCAKE. Make a plain layer cake and let get cold. About 1 hour be- fore serving, make a syrup of U cups sugar, 4 tablespoons hot water, and the juice of 2 lemons. Slice 6 bananas, and let infuse in the syrup, turning occasionally. When ready to serve, put a thick layer on the top of each cake, sprinkle with chopped walnuts, put together, and heap whipped cream over it. 156 OLD COUNTRY RECIPES AND NEW. BATTER PUDDING. Mrs. Hugh Ewing. Put 1 quart milk in a double boiler reserving enough to wet 7 tablespoons flour. Beat in ;J eggs with the milk and flour, and pour this into the boiling milk. Add a little salt, and if berries are wanted, 1 cup berries and i more flour. Boil 2 hours without any interruption. Serve hot with lemon sauce. Any fresh or canned fruit may be used. BISCUIT PUDDING. Mrs. Lena Moseman. Prepare a good biscuit dough, cut into biscuits, one at a time lay half of them at the bottom of cups, spread with fresh or canned fruit, and put a second biscuit over each one. Put the cups in a steamer, cover with the lid, put over a pot of boiling water, and steam half an hour or more till done. Serve with cream and sugar, or any sauce liked. BLACKBERRY PUDDING. Mrs. Ralph Wilson. Beat together f cup butter, 1 cup sugar, 1|- cups flour, 4 eggs, 3 tablespoons sweet cream, 1 teaspoon soda, and 1 cup canned blackberry juice. Bake in a dripping pan, and serve hot with sauce. BLACKBERRY SPONGE. Mrs. Rorer. Cover \ box gelatin with \ cup cold water, and soak for |- hour. Pour over it 1 pint boiling water, add ^ cup sugar, and stir till dissolved; add ^ pint blackberry juice and strain into a tin basin set in cracked ice, stirring occasionally until cold. Add the stitf whites of 4 eggs, and beat until smooth ; turn into a mould to harden. Turn out on a dish and serve with vanilla sauce poured around it. For Raspberry Sponge, double the quantity of juice. For Currant Sponge, take currant juice in place of blackberry, twice as much sugar, and half as much water. For Strawberry Sponge, double the juice and sugar, and use half the quantity of water. For Orange Sponge, double the sugar, and use the juice of 5 large oranges. For Lemon Sponge, use the juice of 3 lemons in place of the b'ackberry juice, and 2\ cups sugar. BLACK CURRANT PUDDING. Mrs. Jonah Webb. Chop beef suet very fine, mix with enough flour and water for a good, soft dough ; add a pinch of salt and one of baking powder ; roll out in a sheet. Grease a pudding bowl, line the sides PUDDINGS AND DESSERTS. 157 with the paste, fill with the currants, sjirinklc well with sugar, cover with a top crust, and that with floured cloth, and boil 2J- hours. Serve with a hot sauce. BLANC MANGE. Mrs. Katie Callahan. Dissolve 3 heaping tablespoons corn starch and the same amount of sugar in 1 pint milk, add whites of 3 well beaten eggs, and pour into 1 pint boiling milk; stir continuously till it boils again. Take off. flavor to suit the taste, and pour into cold moulds. Serve cold with cream and currant jellj^. The eggs may be omitted. BOMBAY PUDDING. "The Housekeeper's Friend." To a good, sweet custard, add a little butter, a little nutmeg , and a glass of wine. Mix in a grated cocoanut. Line a dish with puff paste, fill and bake a light brown. BREAD PUDDING, NO. I. "The Housekeeper's Friend." Cut a loaf of baker's bread in slices, spread each with butter, put it in a pan and pour a quart of boiling milk over it, letting it stand over night. In the morning add 7 eggs (very light), \ pound sugar, 1 pound raisins, and spices to taste, cinnamon, nutmeg and mace. Bake as you would pound cake and eat with a sauce. BREAD PUDDING, NO. 2. Miss Bertha Truax. Beat 3 eggs very light, add 1 quart milk, sugar, vanilla and allspice to taste, and about a cup of bread crumbs. Bake till done. Serve with cream. BREAD AND BUTTER PUDDING. "Boston Cooking School." Cut i inch slices from a small loaf stale bread ; butter well and place in a buttered pudding dish butter side down ; beat 3 eggs slightly, add J cup sugar, ^ teaspoon salt and 1 quart milk : strain over the bread and let stand 30 minutes. Bake in a slow oven 1 hour, keeping the dish covered the first half hour. Brown well, and serve hot with hard sauce, or any plain sauce. If liked, f cup raisins may be parboiled, seeded and sprinkled between the layers. BROWN BETTY. Mrs. Peter Curtis. ^ cup brown sugar, \ cup butter, 1 pint soft bread crumbs, juice of ^ lemon. Melt the butter and add to the crumbs. Put a layer of the crumbs in a baking dish, then a layer of sliced apples, and sprinkle with sugar and lemon juice. Put more crumbs on top, and bake until apples are done. Serve hot with hard sauce. 158 OLD COUNTRY RECIPES AND NEW. CABINET PUDDING. Butter a pudding mould (1 quart). Cut from a firm loaf of bread a number of slices J inch thick. Cut again about 30 round pieces an inch in breadth from these slices, and soak them for 10 minutes in a custard made of 2 raw eggs beaten up with 1 tablespoon powdered sugar and J cup cream. Chop very fine 6 slices of candied pineapple, and a number of good nutmeats, and mix them. Arrange the bread and the pineapple in the mould in alternate laj-ers, seeing that the last is bread. Gradualh' fill up the mould to the top of the bread with an uncooked vanilla cus- tard. Put in the oven in a pan filled with water half the height of the mould, and bake in a moderate heat 1 hour. Turn out on a hot dish and serve with a hot pineapple sauce. CARAMEL CREAM. Boil 1 ounce powdered sugar with 2 tablespoons cold water till a light brown. Pour in the bottom of a pudding mould. Bea^ together the yolks of 3 eggs and the whites of 2 with 2 ounces fine sugar, 1 cup milk, J cup cream, and h teaspoon vanilla. Strain into the mould. Put in the oven in a deep pan, and pour in boil- ing water half the height of the mould. Cook 20 minutes. Let get cold, then turn out on a dish, and serve with the liquor of the caramel. Chocolate Caramel Cream is made by adding 3 ounces sweet- ened chocolate to the cream. CHARLOTTE RUSSE, NO. 1. Line a quart pudding mould with split lady fingers. Whip J pint rich, sweet cream, let stand 2 minutes, then add 3 ounces powdered sugar and 2 teaspoons vanilla, and whip again for 5 minutes. Fill up the mould, turn out on a cold dish, decorate with extra whipped cream, and serve. Coffee Charlotte needs 2 tablespoons strong coffee added to the whipped cream. Other flavorings may be used. CHARLOTTE RUSSE, NO. 2. Mrs. Rorer. Cover I box gelatin with cold water and let soak ^ hour. Whip and drain 1 quart rich cream. Line 2 quart moulds with ^ pound lady fingers, put the bowl of cream in a pan of cracked ice; add just enough boiling water to the gelatin to dissolve it: whip f cup powdered sugar in with the cream, then 1 teaspoon vanilla and 4 tablespoons sherry (if you use wine), and lastly strain in the gelatin. Stir inmnediately from the sides and bottom of the bowl till it beutter a basin, put the pudding in, cover with a floured cloth, put in a kettle of boil- ing water, and boil J hour. Serve with a hard sauce. CURRANT SOP. Mrs. Raynor. Cut thick slices of bread into 2 inch squares, arrange in a dish, and pour over them fresh currant syrup made as for jelly, allow- ing J pint sugar to 1 pint juice. When cold, set it on the ice till wanted. BAKED CUSTARD. Mrs. Jolin Grandy. Beat 4 eggs until light, add \ cup sugar, beat again, add 1 quart milk, J of a grated nutmeg, and stir till the sugar is dis- solved. Pour into custard cups or into a baking dish. Place in a pan of boiling water in a cool oven, and bake imtil the custards are set, i. e., firm in the centre. Take out of the water and stand away to cool. BOILED CUSTARD. Mrs. Wm. Hoskins. Let 1 quart sweet milk come to a boil ; add the yolks of 4 eggs well beaten, J cup sugar, a little grated nutmeg and 1 table- spoon cornstarch mixed up in a little cold milk. Cook all to- gether a few minutes. Put in the dish it is to be served in, beat the whites of egg to a stiff froth, drop over the top and set in the oven to brown slightly. 164 OLD COUNTRY RECIPES AND NEW. CUSTARD SOUFFLfi. Miss Parloa. Rub 2 tablespoons butter with the same amount of flour in a hot saucepan; stir in slowly 1 cup milk; let boil for 10 minutes. Beat the yolks of 4 eggs with 2 tablespoons sugar, stir them into the milk, and turn the mixture out to cool. When cold, beat in the stiff whites, turn into a greased baking dish, and bake 20 minutes in a quick oven. Serve innnediately with cream sauce. DATE PUDDING, NO. 1. ]\'[iss Fannie Mumaugh. Mix well together I cup sugar, 1 tablespoon fiour, 2 beaten eggs, 1 cup of English walnuts or other nuts, 1 cup chopped dates, and 1 teaspoon baking powder. Bake 20 minutes. Serve either hot or cold with whipped cream. DATh: PUDDING, NO. 2. Mrs. Cicero Phipps. Mix 2 cups bread crumbs, 1 cup flour, \h cups suet chopped fine, 2 cups dates chopped, and V cup sugar. Add a good pinch of salt and 2 teaspoons baking powder. Moisten with 2 eggs beaten in a little milk. Put into a well buttered bowl, and steam from 3 to 6 hours. Serve hot with cream, or any sweet sauce. DUTCH PEACH PUDDING. Mrs. R. H. Webb. Separate 2 eggs ; beat the yolks, add a cup of milk, \ teaspoon salt, and a tablespoon melted butter. Mix and stir in 1^ cups flour sifted with 3 level teaspoons baking powder. Add the well beaten whites, and pour the batter into a shallow greased pan. Put halves of canned or fresh peaches over the top, sprinkle with 6 table- spoons sugar, and bake in a quick oven for J hour. Serve hot with peach sauce, hard sauce or cream. ENGLISH PLUM PUDDING. Mrs. Ambrose Gibbs. Wash and pick 1 pound currants very carefully : chop 1 pound beef suet very fine ; add to them 1 pound seeded raisins, \\ pounds sifted flour, 1 pound sugar, \ pound lemon and citron, ^- teaspoon each ginger, cinnamon, allspice and salt, and \ a grated nutmeg; beat up 3 eggs in 1 cup molasses and add "k pint beer : mix this thoroughly with the dry ingredients. Warm the beer before mix- ing. Put this in 2 bowls and cover, or in 2 pudding bags greased and floured and filled about s full. Put in a kettle of water and steam 12 hours. Put over a gas fire late at night with a cover over the kettle, it will not boil dry before early morning, but will PUDDIS'GS AXD DESSERTS. 165 be ready for noon dinner. Wlien a left over pudding appears the second time, it need only be steamed about an hour, or may be cut in slices and heated in the oven. SAUCE. Grate a little nutmeg into | cup hot water, stir in 1 dessert- spoon cornstarch, and 2 tablespoons sugar, boil about 5 minutes, add 1 wineglass brandy, and a generous squeeze of lemon juice, and serve hot. EWING PUDDING. Mrs. Rose Dolan. Butter a deep pudding dish ; put a layer of sliced apples in the bottom, sprinkle with sugar, cinnamon, and nutmeg, and bits of butter; break coarse pieces of stale bread over them, put a second layer of apples and seasoning and bread crumbs on top. Fill in with warm water till it shows. Bake and serve hot with hard sauce. FARINA PUDDING. Bring 1 pint of milk to a boil; stir in 1 ounce farina gradually: boil 10 minutes stirring; take off, add 4 tablespoons powdered sugar, 1 teaspoon vanilla, 2 tablespoons currants and the yolks of 3 eggs ; mix thoroughly, add the well beaten whites of the eggs, put in a buttered mould, place in the oven in hot water, and bake 30 minutes or more until done. Turn out on a dish and serve hot with Sabayon sauce. Rice flour may be used instead of farina. FAVORITE PUDDING, OR "APPLE JACK". Mrs. Grace Duckworth. Butter the bottom of a pudding dish, and put in 2 cups sliced apple (or any other fresh fruit) ; make a batter of 1 cup sugar, 1 cup milk, 1 well beaten egg, 2 cups flour, 1^ teaspoons baking powder sifted in the flour, and half a grated nutmeg. Pour this over the apples and bake. W'licn done, turn out on the serving disii, fruit side up, and serve with milk or a liquid sauce. Or the apples may be cored whole and the cavities filled with sugar. FIG PUDDING. Mrs. James Costello. 8 figs chopped very fine, i cup finely chopped beef suet, i cup chopped raisins, h cup molasses, h pint bread crumbs, 4 eggs beaten very light. Soak the bread crumbs for h hour in 1 pint milk ; put a pinch of soda in the molasses, mix all together, put in covered bowl and stearn 3 hours. Serve with hard sauce. FLOAT. Mrs. Levi Thrapp. Put 1 quart of milk to boil in a double boiler, adding 1 cup sugar. When it Iioils stir in 2 tablespoons cornstarch dissolved in a little milk, the yolks of 4 eggs well beaten, and 1 teaspoon lemon 166 OLD COUNTRY RECIPES AND NEW. extract. Stir until it just starts to boil. Beat up the whites of egg very stiff, drop with a tablespoon over the top and put in the oven to brown. FLOATING ISLAND. Scald 1 pint milk, and pour over the yolks of 2 eggs beaten with 2 tablespoons sugar ; return to saucepan and boil till it begins to thicken. When somewhat cool, flavor and pour into a glass dish. Beat the whites of the eggs as stiff as possible, beating in grad- ually \ cup currant jelly. Drop this by spoonfuls over the top. If preferred, the jelly and eggs may be dropped on in separate spoonfuls. FRENCH FRITTERS. Mrs. Mark Stacker. 1 tumbler water, 1 teaspoon sugar, \ cup butter, 1 teaspoon salt. Put all together in a saucepan and when the butter is thoroughly melted stir in rapidlv 1 heaping pint of flour. Take from the fire and add 5 eggs broken in and mixed one at a time. Drop by tablespoons into hot butter or lard, take out when brown, roll in sugar and cinnamon and serve. FRENCH PANCAKES. Put 1 cup sifted flour in a bowl, break into it 2 raw eggs, add 1 even tablespoon powdered sugar, 1 ^altspoon salt, J pint cold milk, a few drops vanilla extract, half as much orange extract, and 1 tablespoon Jamaica rum. Beat up together hard for a few minutes, then let stand for \ hour. Butter a griddle very lightly, pour the batter on it a tablespoon to a cake, bake and turn, and lift to a hot plate until all are done. Then sift powdered sugar over them one at a time, roll each one up, dust again and serve all on a dish with jelly. They may be spread thickly with jelly before rolling, and the rolls dusted with sugar as before. They are also good served with a chocolate, or coffee, or hot fruit sauce. FRENCH PUDDING. Mrs. Jacob Hoy. Put 1 quart of milk on to boil in a double boiler, with \ cup sugar and a little salt. Save a little of the milk to dissolve 3 tablespoons cornstarch ; when the milk boils stir this in, and when beginning to thicken add the beaten yolks of 4 eggs. Take from the fire and add 1 teaspoon vanilla. Pour into a pudding dish, beat the whites of the eggs to a stiff froth with half a cup of sugar, saving out a little, flavor with lemon, spread over the pudding and put in the oven to brown. Moisten the top with the remnant of frosting, and sprinkle over it grated cocoanut. GERMAN CUSTARD. Mrs. George Van Horn. Make a pint of good rich custard; when boiling hot add 1 ounce sweet almonds and h ounce peanuts, blanched, roasted and pounded to a paste ; also a little candied citron cut into thin strips ; when cooked through, pour into a dish and set on ice until wanted. PUDDINGS AND DESSERTS. 167 GINGER PUDDING. Stir together briskly for 5 minutes 1 tablespoon butter, 2 eggs, 1_ pinch salt, 1| ounces sugar, 1 level tablespoon grated, preserved ginger, one ounce cake or bread crumbs, 1 teaspoon vanilla, and 1 cup sweet milk. Butter 6 cups, put in the mixture, put in deep pans with boiling water to half their height, and set in a hot oven 30 minutes. Turn out on a hot dish, and serve with a good hot sauce. I tablespoon ground ginger may be used instead of the preserved. GOODY TWO SAUCES. Mrs. Frank Thomas. Into a pint of rich cream sweetened with granulated sugar stir sufficient currant jelly to give it a rich pink color. Pour this in a glass dish. In the center put slices of stale plain cake, each piece covered with marmalade or raspberry jam, lapping neatly over each other. Flavor another pint of cream with the juice of 2 lemons, whip up stiffly and pile up over the cake. GOOSEBERRY FOOL. Stem 1 quart ripe gooseberries, stew in 1 pint water till tender, and rub them through the colander. Add 1 tablespoon butter, 1 cup sugar, and the yolks of 1 eggs beaten very light. Put in a glass dish. Beat the whites of the eggs with 2 heaping tablespoons pow- dered sugar till stiff, heap over the gooseberries, and let them get very cold. HAMBURG CREAM. Beat the yolks of 5 eggs with the juice and grated rind of 2 lemons and ^ pound powdered sugar ; put on the fire and let come to the boil. Add quickly the beaten whites of the eggs, stir up together, take from the fire and serve in glasses cold. HARRISON PUDDING. Cream ^ cup butter with h cup sugar, add 1 well beaten egg, J cup milk, \ cup clean currants, and f teaspoon baking powder sifted with ^ cup flour. Bake in a narrow tin not quite j hour. Serve with hard sauce, or any liquid sauce preferred. HOME PUDDING. Miss Mary Holleran. Beat well together 2 eggs, 2 tablespoons butter and one of sugar, add 1 cup sweet milk, and 1 full pint flour sifted with 2 teaspoons cream tartar; add 1 teaspoon soda dissolved in hot water. Steam 80 miimtes. Serve with any good sauce. If you wish to add fresh or canned fruit, then steam 1 hour. 168 OLD COUNTRY RECIPES AND NEW. HUCKLEBERRY PUDDING, BAKED. Mrs. Thomas Ewing, Jr. . Butter several slices bread on both sides ; place one at bottom of a pudding dish, cover with huckleberries and sprinkle sugar over them. Put in a second layer of bread, cover with the rest of the berries and the sugar. Pour cold water in until nearly up to the top of the fruit. Use about 1 pint berries and 1 cup sugar for 2 slices bread. Bake in a slow oven |- hour or more. Any other berries may be used the same way, or canned fruit. Vary the amount of sugar to suit the fruit. Pie plant makes a good pudding. HUCKLEBERRY PUDDING, BOILED, NO. 1. Make a batter of 1 pint milk, 2 eggs, 1 gill baker's yeast, 1 saltspoon salt, 1 teaspoon soda in boiling water, and about 1 quart flouj- — enough for a thick batter. Set to rise in a warm place for 4 hours. Dredge 1 quart huckleberries with flour, stir it quickly into the batter, and boil in a buttered mould or pudding bag for 2 hours. Serve with any sweet sauce. HUCKLEBERRY PUDDING, BOILED, NO. 2. li pound flour, i pound chopped beef suet, ^ pint cold water, and J teaspoon salt mixed together to a smooth paste. Roll it out thin. Line a buttered quart bowl with the paste. Beat up 1 egg with \ pound sugar, 2 ounces flour, 1 teaspoon vanilla, and IJ pounds liuckleberries. Fill the bowl, cover with paste, wet the edges, pinch together, wrap in a buttered cloth and boil 1 hour. Serve with a hot sauce. HUCKLEBERRY SHORTCAKE. Mrs. Herbert Grandy. Cream h cup butter with 2 cups sugar, add 1 pint milk, 1 tea- spoon salt, 3 cups flour, 2 teaspoons baking powder in the flour, and 1 quart washed and drained huckleberries. If necessary, add more flour to make a thick batter. Bake in a dripping pan, and serve hot with sauce. INDIAN PUDDING (BAKED). Bring 1 quart of milk to the boil; stir in 1 cup cornmeal, and 1 cup molasses ; let come to the boil again ; add 4 eggs well beaten, butter the size of an egg, \ cup cold milk, a little salt and ginger; pour into a pudding dish and bake 2 hours. Serve with hard sauce. INDIAN PUDDING (BOILED). Scald 1 quart Indian meal with water enough to swell it ; add 2 teaspoons salt, \ pound suet chopped fine, raisins or chopped apples; boil 4 hours. This goes well with roast pork. • PUDDINGS AND DESSERTS. 169 JELLIED CHERRIES. Stone 1 quart of ripe, red cherries, saving the liquor. Put 1 cup sugar over the cherries, and add 'the juice to 3 teaspoons gelatin previously dissolved in ^ pint cold water. Stir in a double boiler until the gelatin is thoroughly dissolved, and pour over the cherries. Mix thoroughly, put in a mould, and set in a cold place several hours, to stiffen. If sour cherries are used, more sugar will be needed. LAURA'S RENOUNCEMENT. Mrs. E. S. Martin. Butter a pudding dish ; peel, quarter and core enough tart apples to half fdl the dish, sprinkle with butter, sugar and cinna- mon to taste. Make a good, soft gingerbread batter, and pour over the apples leaving just room for the batter to rise. Put in the oven and bake J hour. Serve with a good plain, hot sauce. If the apples will not cook in the time, thev must be half baked first. LEMON JELLY. Soak I box gelatin in cold water J hour ; pour over it 2^ cups boiling water; when dissolved, strain and add it to 1 cup sugar and i cup lemon juice. Pour into a mould and chill. Orange Jelly is made like lemon jelly using only li- cups boil- ing water, the same quantity orange juice and 3 tablespoons lemon juice. Orange wine makes a pleasantly flavored jelly. Coffee Jelly is made in the same way, using 1 cup boiling water, 2 cups freshly made coffee, and only i cup sugar. Serve with cream, plain or whipped. LEMON PUDDING, NO. L Beat the whites and yolks of 10 eggs separately; stir 1 cup sugar lightly into the yolks and add the grated yellow rind of half a lemon and also the juice and pulp of the whole; add the other half of the grated rind to the stiffly beaten whites, and mix all together, beating very thoroughly. Bake in a pudding dish about J hour. LEMON PUDDING, NO. 2. Miss M. E. Donohoe. Stir into the beaten yolks of 6 eggs 1 cup sugar, | cup water, and the juice and grated rind of 2 lemons. .Soften in warm water () crackers, lay in the bottom of a baking dish, pour the custard over them and bake till firm. Beat whites of egg to a froth, add ti tablespoons sugar, and beat. When custard is done spread with the frosting and brown in the oven. LEMON PUDDING, NO. 3. Mrs. Rosanna Campbell. Soak 2 cups dried bread crumbs in 1 large cup milk : add 1 cup chopped beef suet, 4 eggs beaten well with 1 cup sugar, the juice and grated rind of 1 lemon, and lastly -1 tal)lespoons flour. Mix gently into a stiff batter. Boil 3 hours in a Inittered mould, and serve hot with a hot sauce of any kind. 170 OLD COUNTRY RECIPES AND NEW. LYONNAISE CAKE. 3 ounces almonds, 2 beans bitter ahiionds, 2 tablespoons sugar, 3 eggs beaten separately, ^- cup flour, 2 tablespoons Jamaica rum. Pound the almonds to a paste with the white of 1 egg. Mix with it the rum and sugar, then one at a time the yolks of the eggs beating hard. Add gently the sifted fiour and the stiffly beaten whites of the 2 remaining eggs. Butter a dome shaped mould ; pour in the batter, and bake in a moderate oven 25 min- utes. _ Take out, let cool, turn out of the mould and cut crosswise into half-inch slices. Spread a good custard hlling over each slice, and replace the slices as they were originally. Put the cake on a dish, decorate with whipped cream, and serve with a claret Sahayon sauce in a separate bowl. A very acceptable dessert can be made without the whipped cream and with a simpler sauce. MACEDOINE OF PRESERVED FRUITS. Take G green gages, 6 apricots, a cup of preserved cherries and 1 of strawberries, and 3 bananas cut in bits. Two oranges may also be added. Have ready 1 quart of wine or orange jelly and pour ^ into a glass dish. When hard add the fruits, and pour over them the rest of the jelly. Let all stand on ice for some hours, and serve in the dish. Any single fruit or any combination of nuts and fruit may be treated in the same way. MANHATTAN APPLES. "Boston Cooking School.." Core and pare J dozen apples and boil in a syrup of l^ cups each of sugar and water, turning often until tender. Lay J dozen rounds of sponge cake on a dish, and place an apple on each, boil- ing down the syrup until it jellies, l; tumbler of currant jelly added to the syrup is good. Pour this over the apples. When cold, place about on the dish 1 cup of sweet cream, well whipped, and ornament with maraschino cherries. If served hot, the cream must be in a separate dish. The apples may be baked instead of boiled. MAPLE PUDDING. Cover 1 tablespoon gelatin with cold water and let soak J hour. Beat 4 eggs very light, add gradually 1 cup maple syrup, stir over the boiling kettle till thick; add gelatin, and when cold enough stir in 1 pint cream, whipped. Pour in a mould and set on the ice to harden. MERINGUES. "Dainty Dishes." Whites of 2 eggs beaten very stiff : stir in gently 3 ounces of pulverized sugar. Place a sheet of white paper on a damp board, put the mixture on by tablespoons shaping each rounding and smooth like an egg. Place in a very cool oven for 15 or 20 rain- • PUDDINGS AND DESSERTS. 171 utes, then open the door and let stand 10 minutes longer to dry out slowly. Remove from the paper when cold, take out the moist inside carefully, fill with whipped cream sweetened and flav- ored, or ice cream, and put gently together. MIRONTON OF APPLES. Pare, scald and mash J dozen apples, and pile high on the serving dish. Boil 1 teaspoon grated lemon peel with 2 or 3 ^tablespoons sugar in a cup water; add the beaten yolks of 2 eggs and the white of one, i tablespoon butter, 1 tablespoon flour, and 1 tablespoon brandy. Stir till quite smooth. Pour over the apples, beat 1 egg white stiff, spread this over the top. sift some powdered sugar over it, and bake in a slow oven 10 or 15 minutes. ORANGE CREAM, NO. 1. Mrs. B. F. Martin. Dissolve half a box gelatin in warm water, add 2 tumblers orange juice, whites of 2 eggs beaten stiff and sugar to taste. When nearly cold, add a pint of whipped cream and put in a mould on the ice. ORANGE CREAM, NO. 2. Mrs. John Elliott. ' Heat 1 pint sweet cream in a double boiler ; when at the boil- ing point, stir in 1 cup white sugar beaten up with the yolks of 4 eggs, and the juice and grated rind of 1 orange; heat a moment longer, then take off and stir till cold. Put in small glasses. Beat the whites of the eggs stiff with 1 tablespoon sugar, and drop a spoonful in each glass. ORANGE CREAM PUDDING. Mrs. Viola Poling. Moisten 3 tablespoons cornstarch in part of a i)int of milk ; beat the yolks of 2 eggs with a half cup sugar; scald the remainder of the milk and add to -it the grated rind of 1 orange, the corn- starch, eggs and sugar and the orange juice in order. When cooked pour into a pudding dish, cover with a meringue made from the whites of the eggs and -^ cup sugar. Brown in oven_j and serve cold. ORANGE FLOAT. Mrs. Morgan Griffith. Take 1 quart water, the juice and pulp of 2 lemons, and 1 coffee cup sugar. When boiling hot add 4 tablespoons cornstarch. Let boil lo minutes, stirring all the time. When cool, pour it over 4 or 5 sliced oranges in a glass dish, and over the top spread the beaten whites of 3 eggs, sweetened and flavored with vanilla. 172 OLD COUNTRY RECIPES AND NEW. ORANGE FRITTERS. Peel, divide in sections and skin 3 juicy oranges. Soak for 15 minutes in 1 tablespoon sugar and 2 tablespoons rum, or any preferred flavoring. Dip in a good fritter batter and fry in deep fat. Drain, dust witb powdered sugar and serve hot. ORANGE JELLY. Peel six oranges, cutting off all the white rind. Remove all the seeds, and slice them into a mould or a glass dish. Sprinkle with sugar. Soak J box gelatin in ^ pint cold water one hour, add 1^ pints boiling water and sugar "to the taste. Flavor with the juice of 2 lemons. When thoroughly dissolved, strain over the oranges, and set aside to cool. ORANGE ROLY POLY PUDDING. Mrs. . Frank Thomas. Prepare a dough as for apple dumplings, and roll into an ob- long sheet. Pare, slice and seed good, sweet oranges, spread thickly over the paste, sprinkle with white sugar and a little grated yellow peel ; roll up and press tlie edges down with cold water to keep in the juice. Boil in a floured cloth about 2 hours, and serve with lemon sauce. ORANGE SHORTCAKE. Mrs. T. A. Sherrard. Slice 6 oranges very thin and sprinkle with powdered sugar. Take 1 pint flour, butter the size of an egg, 2 tablespoons sugar, yolk of 1 egg, 2 teaspoons baking powder, a pinch of salt, and 1 cup milk. Mix and bake in a square tin. When done split the cake, spread the oranges between the layers, and serve v;ith sugar and cream. Pineapple may be mixed with the oranges. ORANGE SNOWBALLS. Boil rice for 10 minutes, drain and cool ; pare several oranges closely, cutting off all white rind. Butter and flour as many small pudding bags as you have oranges, spread them with rice, put an orange in each, tie up and boil 1 hour ; turn out on a pretty dish, sprinkle with powdered sugar candy ; and serve with sauce or sweetened cream. PAIN DE PRAISES. The Countess of Aberdeen. 1 quart of fresh strawberries, rubbed through a fine sieve into a bowl; add 1 ounce of melted gelatin and 2 ounces granulated sugar. Stir well and pour into chilled moulds ; set on ice. Turn out of the moulds, and serve with whipped cream. PARISIAN CHARLOTTE. Cut the centre out of a 1 pound stale sponge cake, leaving the bottom and sides about I inch thick. Crumb the cake with } pound macaroons, and mix with 1 cup grated cocoanut. Cover PUDDINGS AND DESSERTS. 173 \ box gelatin with cold water and let soak \ hour. P.ring 1 pint cream to the boil in a double boiler, beat 4 eggs until light with 2 tablespoons sugar, stir into the cream until it thickens ; add the gelatin, take from the fire, add 1 teaspoon vanilla and the cake crumbs, and turn into a basin; set the basin in a pan of cracked ice, stir continually until beginning to thicken ; add i pint cream whipped, mixing thoroughly. Pour the mixture into the shell of sponge cake, and pul over the ice to harden. Serve with Sabayon sauce. PEACH BAVARIAN CREA^r. Cover \ box gelatin with 1 cup cold water, and let soak ^ hour. Press 1 pint can peaches through the colander; if fresh peaches, stew and sweeten them. Stir the gelatin over boiling water until dissolved, strain. Mix the peaches and gelatin in a bowl, put it on ice and stir until it begins to thicken. Then add 1 pint whipped cream. Stir well and put into a mould in a cold place to harden. Serve with whipped cream around the base. Apricots or large plums may be used in place of the peaches. PEACH FOAM. Peel and cut into small pieces 8 or 4 ripe peaches, to make 1 cup. Put in a bowl with J cup powdered sugar and the wdiite of 1 egg. Beat with a fork for ^ hour until it is a perfectly smooth, velvety cream. Serve in glasses, quite cold. PEACH PUDDING, NO. 1. Cut 3 slices of bread \ inch thick ; cut off the crusts and dice them. Cut up 1 pint canned peaches or the same amount fresh peaches into \ inch dice. Mix these together, adding a few drops of almond flavoring and vanilla. 2 tablespoons Sultana raisins may be added if at hand. Fill a pudding mould with the mixture, pour in a good boiled custard to the height of the pudding, place in a pan of hot water half as deep as the mould, and let steam in a hot oven for \ hour. Turn out on a hot dish and serve with a hot rum sauce, or any hot liquid sauce. PEACH PUDDING, NO. 2. Miss Mary Burns. Beat together 1 cup sugar, 1 cup milk, butter the size of an egg, 1 t§^, a pinch of salt, 1 pint flour, and 1 teaspoon baking powder. Slice 6 peaches. Pour half the batter into a buttered pan, lay in the peaches, sprinkle a little sugar and cover with the rest of the batter. Serve with a hot liquid sauce. Whole apples, peeled, cored and the centres filled with sugar and cinnamon are very nice in place of the peaches. PEACH SHORTCAKE. Mrs. Isabel Hall Tedrow. Mix I cup butter with 1 quart flour; add 2 heaping teaspoons baking powder, 1 cup sugar, and beat in 1 egg; mix all together 174 OLD COUNTRY RECIPES AND NEW. with milk enough to make a soft dough. Bake in layers. Slice the peaches and let stand awhile covered with sugar ; put between the layers and on top : serve with whipped cream. Canned peaches may be used, or any kind of fruit. PEACH TAPIOCA PUDDING. Mrs. May Livingston. Soak I pint tapioca in cold water for 3 hours ; then set on the stove until it boils ; sweeten with white sugar ; peel and slice ripe peaches to nearly fill a baking dish, sprinkle over them white sugar, pour over them the tapioca, and bake slowly for 1 hour. Serve with cream and sugar. For Apple Tapioca the apples are cored whole, and the cavities filled with sugar. PEAR CHARLOTTE. Butter a quart pudding mould. Trim the crust off a large loaf of bread, and cut a piece the height of the mould. Cut into slices \ inch thick. Put one at the bottom of the mould. Cut each of the others into -1 lengthwise strips, dip each in melted butter and arrange around the mould standing up and close to- gether. Peel, cut in half and core 8 good sized pears; put in a frying pan with 1 ounce butter, 2 ounces sugar and a little vanilla, roll them over and cook about 8 minutes. Fill the mould with the pears and their liquor. Cover with a whole slice of the bread dipped in butter. Put in a slow oven for 1^ hours. Turn out on a dish, pour a rum sauce around it, and serve hot. Any highly seasoned sauce would do. PEAR COMPOTE. Pare, cut in halves and core. Boil the pears in a syrup as rich as is liked until clear; take them out and boil down the syrup till it will jelly. A few peelings may be added to the jelly to give a richer color, and taken out again. Pour over the pears and serve cold. If used for dessert, plain or whipped cream is a good addition. Apples, quinces and peaches also are used for compotes. Apples may be cored whole. Fruit that is not ripe or good enough to serve raw makes good compotes. PINEAPPLE CREAM. Mrs. Rorer. Pour a little melted raspberry or strawberry jelly m the bot- tom of a mould and allow it to set : soak \ ounce gelatin in \ cup milk; stir over the fire till thoroughly melted. Whip 1 pint cream, add \ pound sugar and \ pound chopped, preserved pineapple ; stir in the gelatin; when "the raspberry jelly is stifif pour in the cream, and set in cracked ice to harden. PUDDINGS AND DESSERTS. 175 PINEAPPLK PUDDIXG, NO. I. Dice 4 ounces fresh or canned pineapple ; melt l^ ounces but- ter in a saucepan, rub in 2 ounces sifted flour, add 1 gill hot milk, and heat for 3 minutes. Remove, add the pineapple and 2 ounces sugar, and one by one beat in the yolks of 2 eggs. Lastly add the stifif whites of the eggs and 1 teaspoon vanilla. Pour into a buttered quart pudding mould, set in the oven in boiling water, and cover with a buttered paper for 35 minutes. Unmould on a hot dish, decorate with slices of fresh pineapple, and serve with any hot sauce desired. PINEAPPLE PUDDING, NO. 2. Mrs. Edward Daugherty.jj Dissolve 4 tablespoons cornstarch in the juice from 1 can pine- apple ; add 2 cups granulated sugar, and 1 quart boiling water ; cook till it looks clear, then add the pineapple, and take from the fire. Serve cold with cream. PINEAPPLE TRIFLE. Pare, cut out the eyes and slice a ripe pineapple. Sugar, and let stand till it is dissolved. Make holes in a stale sponge cake, and pour in as much syrup as it will absorb ; put slices of the fruit on top and around the cake : cover with whipped cream, and sprinkle with a few chopped almonds, candied cherries, etc. PLUM DUFF. Mrs. George Leyshon. Mix together 1 cup bread crumbs, 2 cups flour, 1 cup molasses, 1 cup sweet milk with a teaspoon soda in the milk, 1 teaspoon each of salt, cloves and cinnamon, 1 cup suet chopped fine. 1 pound raisins, 1 pound currants well floured. Steam in a well greased pan or mould 2:] hours. This makes 2 good sized puddings. PLUM PUDDING, NO. 1. Mrs. Henry Lawrence. 1 large cup each of suet, raisins, currants, bread crumbs and flour: U cups sugar, ^ cup citron, 1 nutmeg. ^ teaspoon each of cloves, allspice, salt and baking soda. Mix all dry : then beat 2 or 3 eggs and make a stiff batter with water or cold tea. Grease a pudding bag and sprinkle flour over it, or grease a bowl or tin mould. PLUM PUDDING, NO. 2. Mrs. Hugh Ewing. Mix together f pound grated bread crumbs, ^ pound suet chopped fine, H pounds stoned raisins, i pound currants, 1 pound brown sugar, 10 eggs beaten toTetber, 1 piece citron chopped fine, juice and grated yellow rind of 1 lemon, 1 grated nutmeg, and 1 wine glass brandy; steam from 4 to G hours. Serve with a hot sauce. 176 OLD COUNTRY RECIPES AND NEW. PLUM PUDDING, NO. 3. Mrs. John L. Williams, Jr. Mix 1 cup beef suet chopped very fine with 1 cup white sugar, 1 grated nutmeg, 1 teaspoon cinnamon, a pinch of salt, 1 table- spoon butter, 1 cup each of ligs, raisins and currants, 2 good cook- • ing apples chopped fine, 2 eggs, | cup N. O. molasses, ^ cup cream, 2 cups flour, and 2 teaspoons baking powder in the flour. Steam 3 hours, and serve hot with brandy sauce. PRUNE WHIP. Miss Fannie Muniaugh. Stew 14 large prunes without sugar, chop and mix with i cup sugar, 1 teaspoon cream tartar, and the well beaten whites of 4 eggs. Put in a baking dish and set in water inside the oven. Bake and serve with plain or whipped cream, or a custard made from the yolks of the eggs. PUFF PUDDING. Miss Mary Gardner. 4 eggs beaten separately ; to the yolks add 6 tablespoons flour, and a pinch of salt, and slowly pour in 2^ cups milk, mixing very smoothly. Lastly add the whites of egg. put in a greased pan, and bake in a slow oven ^ hour. Serve with sugar and cream. QUEEN OF PUDDINGS. Mrs. A. W. Pitzer. Beat together 1 pint bread crumbs, 1 cup of sugar, the yolks of 4 beaten eggs, the grated rind of 1 lemon, a piece of butter the size of an egg, and 1 quart milk. Put into a pudding dish and bake until done — not longer. Spread over the pudding a layer of jelly or preserved damsons; make a meringue of the whites of the eggs and 1 cup granulated sugar, and the juice of 1 lemon. Put this lightly over the pudding and brown in the oven. Eat cold with cream. RAISIN CREAM. Mrs. Henry Spencer. Boil 1 cup raisins in 1 pint cold water 15 minutes. Dissolve 1 tablespoon gelatin in ^ cup water, then add with ^ cup sugar and 1 teaspoon vanilla to the raisins. Pour into a mould and set on ice 3 hours. Serve with whipped cream flavored with sugar and vanilla. RAISIN PUFFS. Mrs. John Williamson. Mix 2 well beaten eggs, i cup butter, 3 teaspoons baking powder, 2 tablespoons sugar, 2 cups flour, 1 cup milk, and 1 cup raisins chopped very fine. Steam | hour in buttered cups. Serve with cream sauce. PUDDINGS AND DESSERTS. 177 RASPBERRY SOUFFLfiE. Put 1 glass raspberry jelly in a bowl with 2 tablespoons sugar, and ^ teaspoon orange extract. Mix well together for 5 minutes, then beat in the yolks of 2 eggs, and later the stiff whites of 5 eggs. Pour into a pudding dish, and bake for 20 minutes. Re- move, sprinkle a little powdered sugar over the top, and serve immediately. Other jellies may be used in the same way. RENAISSANCE PUDDING. Cut into small dice 2 gimces of plain stale cake. Mix with chopped, candied fruits and slices of preserves. Pour over them 1 tablespoon maraschino, or any delicate wine. Put in a pudding mould, pour over a good, uncooked vanilla custard, put in a pan in a hot oven, pour in boiling water to half the height of the mould, and steam for 30 minutes. Turn on a dish and serve hot with a Sabayon sauce. RENNET CUSTARD, OR JUNKET. Stir 1 tablespoon sugar into 1 pint milk, add 1 teaspoon vanilla or other flavoring, pour into a glass dish, and stir in 1 teaspoon rennet. Cover and put in a warm place, not hot, till it is set. Grate nutmeg over the top, and serve cold. Junket tablets can be bought cheap, and are very convenient for making this. RHUBARB PUDDING. Prepare the rhubarb as for pie, and fill the bottom of a bak- ing dish. Sprinkle with 1 cup sugar. Make a batter of 1 cup sour milk, 2 eggs, a pinch of salt, h teaspoon soda, butter size of an egg, and flour enough for a cake batter. Spread over the rhubarb and bake. When done, turn upside down, stir up the rhubarb, and serve with sugar and cream. This is a good way to make apple and fruit pies for those who do not like under crusts. RICE AND RAISINS. Glasgow "Exchange". Wash 4 ounces rice, stone 8 ounces raisins, mix well and tie loosely in a scalded and floured pudding bag. Drop in boiling water and boil 2 hours. Turn on a hot dish, sprinkle with sugar, and serve with hot syrup or a hot pudding sauce. RICE BALLS. Mould hot, boiled rice in small cups. When cold turn out on a dish, take a spoonful of rice from the centre of each ball, put instead some tart preserve, and pour a custard over the balls. The rice should be slightly sweetened and flavored before taking from the stove. 12 178 OLD COUNTRY RECIPES AND NEW. RICE PUDDING, NO. 1. Mrs. Thomas Davis. Soak 1 cup of rice 15 minutes, then boil J hour ; drain, add 1 cup sugar, ^ teaspoon salt, 1 teaspoon vanilla, and the yolks of 3 eggs. Stir all together with 1 pint milk, put into a baking dish, sprinkle with little bits of butter, and bake until firmly set. Make an icing of the whites of egg with 1 tablespoon sugar, spread over the top and brown. RICE PUDDING, NO. 2. L. A. 1 cup rice, 1 cup sugar, 1 cup and a half raisins, a small piece butter, a little salt and 3 pints milk, and half a nutmeg grated. Bake 2 hours, and serve with sauce. RICE PUDDING, NO. 3. Mrs. Jack Moore. Beat up in a pudding dish, the yolks of 4 eggs, 1 cup cooked rice, a pinch of salt, sugar to taste, a little grated nutmeg and vanilla extract and 1 quart milk. Bake in a good oven about J hour. Serve hot or cold with cream. POOR MAN'S RICE PUDDING. Mrs. Newton Irvin. Beat up 3 tablespoons rice with a pinch of salt and 2 eggs. Add 1 quart sweet milk, sugar and flavoring to suit the taste. Bake in a slow oven 2^ hours. SCOTCH FIG PUDDING. Mrs. H. C. Begland. Wash and soak ^ pound cooking figs ; put 2 ounces white sugar into a saucepan with the grated rind of half a lemon, the strained juice of a whole lemon, and 1 large breakfast cup of water. Let the syrup boil a few minutes, add the figs and let stew till tender. Butter a pudding dish well, split the figs and line the basin ; chop :he rest of the figs. Dice 4 ounces bread, put in a basin with the chopped figs, 4 ounces sugar, and the rest of the grated rind. Boil 1 large cup milk, and pour over them. Beat 2 eggs and add ; also any flavoring liked, and pour into the pudding dish ; cover with a greased paper or pudding cloth and steam 1 hour. Turn out on a hot dish and serve with a sauce made by boiling down the water the figs were stewed in and adding 1 tablespoon red currant jelly. SNOW CREAM. Mrs. J. Williamson. Grate the white meat of 1 cocoanut. Heap it up on a glass di.sh in the centre. Beat the whites of 5 eggs to a stiff froth, add 4 large spoonfuls of white sugar, a large spoonful rosewater or pineapple- essence, and 1 pint whipped cream. Put this around the cocoanut, and serve with it. PUDDINGS AND DESSERTS. 179 SNOW EGGS. Mrs. John L. Jones. To the whites of 5 eggs add a pinch of salt, and whip to a ver}' stiff froth, gradually adding 1 tablespoon powdered sugar, and a few drops of flavoring. Scald 1 quart milk in a large pan. Shape whites in a tablespoon, drop a few at a time in the hot milk, and turn until cooked. Lift out with a skimmer and lay on a glass dish. When all are cooked, make a custard with the yolks, hot milk and 3 tablespoons sugar and pour around the eggs. SNOW PUDDING. Mrs. Thomas Ewing. 1 tablespoon granulated gelatin soaked in ^ cup cold water and dissolved in 1 cup boiling water ; 1 cup sugar, and \ cup lemon juice; mix, strain, and set aside to cool; stir occasionally and when quite thick, beat with a wire spoon till frothy; add the stiff whites of 3 eggs, and beat until stiff enough to hold its shape. Mould, and serve on a dish with boiled custard around it. SOUR CREAM PUDDING. Mrs. R. B. Arnold. 1 pint sour cream mixed with the beaten yolks of 4 eggs, 10 tablespoons sifted flour, and h teaspoon each of salt and soda. Beat the whites of egg stiff and add- last. Will bake in a few minutes. Serve with the following sauce : 1 cup sugar and J cup butter creamed. Flavor and add 1 cup sweet cream. STRAWBERRY BAVARIAN CREAM. Make precisely as Peach Bavarian Cream if the canned fruit or juice is used. If ripe fruit, take 1 quart, press through a sieve, add 1 cup sugar, and proceed as with peaches, but do not cook. Raspberry and Pineapple Bavarian Creams are made the same w'ay, but require less sugar. STRAWBERRY DUMPLINGS. Make a good baking powder biscuit dough; roll out very thin; cut in rounds ; place strawberries on each round ; fold the edges over together, put in a buttered pan, brush with milk, and bake in a quick oven 15 minutes. Serve with cream and sugar, or Jessica Sauce. STRAWBERRY SHORTCAKE, NO. 1. Miss Johanna Feeney. Make a rich pie dough, using 1 pint flour, h cup butter, 1 teaspoon baking powder, a ])inch of salt and milk enough for a soft dough. Roll out quickly about 1 inch in thickness, put into a greased, square baking pan. and bake in a hot oven about 20 minutes. Take out, split in halves, and spread each half lightly with butter. Have ready 1 quart strawberries, stemmed, and wait- 180 OLD COUNTRY RECIPES AND NEW. ing in a bowl, cut or mashed slightly and sweetened to taste. Lay the lower half of the cake on a large plate, put half the berries on this, cover with the other half, and spread that too with the berries. Serve with cream in a cream pitcher. It may also be made with cake dough and covered with whipped cream. STRAWBERRY SHORTCAKE, NO. 2. Miss Tessie Hinzy. Sift 1^ teaspoons baking powder in 1|- cups flour, and rub in a good sized lump of butter. Roll out thin, and cut into 2 layers the size of your pan. Put one in the pan, butter it, put the second one on top, .and bake. When done, take them apart and put sug- ared berries between and on top. STRAW PUDDING. Mrs. C. H. Furman. Make some good noodles and cut very fine; butter a pudding dish well, put in a layer of noodles, then a layer of sugar and cinnamon, cocoanut and raisins ; beat the whites of 3 eggs to a stiff froth, dot with it, make 4 layers, ending up with the eggs. Bake in a slow oven 1 hour. SUET DUMPLINGS. Mrs. Isabel Lawson. Sift together 1 cup flour and ^ teaspoon baking powder; add 1 cup grated bread crumbs, 1 cup finely chopped suet, h; cup sugar, 2 well beaten eggs, 1 pint milk and a large pinch salt. Form into a smooth batter and drop it by tablespoonfuls into a quart of boil- ing milk, three or four at a time. When done dish and pour over them the milk they were boiled in. A Danish dish. SUET PUDDING. Miss Mabel West. Rub together h cup chopped suet and i- cup sugar ; add 2 table- spoons molasses, 1 teaspoon each of cloves, cinnamon and nut- meg ; 1 teaspoon soda dissolved in ^ cup sour milk ; 1 cup each of currants and raisins ; J cup chopped English walnuts, and 2 table- spoons brandy. Add flour to make a stiff batter. Boil or steam 3 hours. SUET PUDDING (PLAIN). Mrs. David Evans. 1 cup chopped suet. .]- cup molasses, .} cup brown sugar, 2 eggs, 1 cup sour milk, h teaspoon soda in the milk, } teaspoon salt, 2J cups flour. Pour in a greased mould, cover and steam U hours. Serve with lemon sauce. PUDDINGS AXD DESSERTS. 181 SWEDISH PL: DOING. Mix well in a ])o\vl 1 tablespoon thick honey, 2 ounces bread crumbs, 1 tables];oon sugar, \ of the grated rind of a lemon and the juice, 1 egg. h ounce Jjutter, 1 ounce flour, J cup cold milk, and 1 tablespoon kirsch. (Cherry juice witli a little almond ex- tract would take tlie place of the kirsch.) Mix thoroughly, then add the beaten white of 2 eggs, and put in a pudding mould. Put in a deep pan of boiling water in the oven for 30 minutes. Turn out on a hot dish and serve with hot maple syrup poured over it. SWEET POTATO PUDDIXC. Pare ^ poinul sweet potatoes and grate them; beat '{ cup butter to a cream with 1 cup sugar, and add 8 well beaten eggs ; stir in the potatoes, the juice and rind' of 1 lemon and 1 orange, \ teaspoon mace, 1 even teaspoon cinnamon, and } teaspoon salt; turn into a buttered dish, and bake in a moderate oven f hour. Serve hot or cold with sauce. ^ cup sherry and 2 tablespoons brandy are a good addition, if you use liquor. SYLLABUB. Add 1 gill wine, the juice of 3 lemons, the beaten whites of 6 eggs, and sugar to taste to 1 quart of cream which has been well chilled. Whip stiffly and serve in glasses with cake. TAPIOCA. Mrs. J. W. Brumage. Instead of soaking tapioca before cooking, put directly into boiling water or milk, and it will have less of a starchy taste. TAPIOCA PUDDING, NO. 1. Mrs. Joe Winefordner. Soak 1 small cup of tapioca J hour on back of stove, drain, put in a double boiler with H pints milk and boil 30 minutes. Beat the yolks of 2 eggs hard, add 1 cup of sugar, a little salt, and vanilla or lemon flavoring. Pour the pudding into the eggs, stir well, turn into buttered pudding dish, and bake 30 minutes in a slow oven. Make a meringue of the whites of the eggs and 2 tablespoons of sugar, flavoring as desired, and put back in the oven to brown. This pudding is good with a meringue top without the baking. TAPIOCA PUDDING, NO. 2. Mrs. James Monahan. Soak 6 tablespoons tapioca 6 hours. Scald 1 quart milk, then add the tapioca, the yolks of 3 eggs, and k cup sugar. Stir and cook until tiiick. Remove from the lire, flavor with lemon extract, and add the well beaten whites of the eggs. Serve hot or cold, 182 OLD COUNTRY RECIPES AND NEW. TAPIOCA PUDDING, NO. 3. Mrs. Kemper. Soak 1 cup tapioca over night ; add 1 cup sugar, 1^ cups water, the juice and grated rind of 1 lemon, and cook until clear. Add the stiffly beaten white of 1 egg. Pour into a dish, and spread over the top a frosting of the whites of 2 eggs and 3 tablespoons sugar, and serve very cold with cream. TRIFLE. Soak sponge 'cake in sweet wine. Wlien soaked drain off the excess. Make a custard of a pint of cream, yolks of 3 eggs and white of 1, sugar to taste and grated lemon peel. When cool, pour over the cake, beat the whites witli sugar and lemon juice and pile up over the dish. If you do not use wine, orange juice will do, also any stale, delicate cake without icing. VANILLA CUSTARD. Beat together briskly 2 eggs and 2 tablespoons sugar ; add 1 cup milk and a few drops vanilla. L^sc it uncooked to add to bread puddings. WASHINGTON PUDDING. Mrs. H. B. Denman. Cut cubes of dry bread tvyice as thick as a thick slice of bread. Cut off all crusts. Soak for several hours in a mixture of beaten yolks of 2 eggs, 1 quart milk, sweetened to taste, and flavored with nutmeg and vanilla. Fry in a skillet with butter, turning the cakes, or in a deep pan of boiling fat or lard. Serve hot with a large lump of hard sauce on each. WHIPPED CREAM. Mrs. Wm. Horden. Chill ^ pint thick cream, and add to it l\ tablespoons pulver- ized sugar, and 1 teaspoon vanilla. Put in a bowl set in a pan of cracked ice, and beat with a wire egg beater until quite stiff. Pour off any unwhipped cream in the bottom of the bowl. Set in a cold place until wanted. A syllabub churn can be used, if pre- ferred, or if neither is at hand, a couple of silver forks will answer. Whipped cream is used as a sauce for various jellies and deli- cate desserts, or with rich, frozen desserts, or served by itself as a dessert with cake. Flavored with many liquors or flavorings, it takes the name, as a sauce, of the liquor used. Packed in a mould and frozen for several hours, it makes every variety of mousse. WIGWAM. "The Housekeeper's Friend." Open 1 pound of lady fingers and spread on a dish ; cover them with currant jelly, and on the jelly spread meringue, then other PUDDINGS AXD DESSERTS. 183 layers of lady fingers, jelly and meringue; make each layer a little smaller in order to have a pyramid. Cover the whole with merin- gue and put in the oven a moment to brown. Do not make the meringue too stiff. WINE JELLY. Mrs. A. W. Pitzer. 1 box Cox's gelatin soaked in a pint of cold water 1 hour. Then add 1 good pint of sugar, 2 quarts boiling water, juice of 2 lemons, and 1 pint sherry wine. Put in an egg shell, let all come to the boil, then strain and put in a cold place 12 hours. This will serve 10 or 12 persons. In summer, use less boiling water. YANKEE. Mrs. Thomas Ewing. Cut medium slices of stale bread, cutting off crusts or not, as preferred ; butter on both sides, and fry in molasses. Serve hot. The molasses must be hot when the bread is put in, or it will soak in too much ; but it must not be fried too fast for it should get gummy and most particularly not bum. Syrups left over from preserves and rich, sweet pickles make a good imitation Yankee. PUDDING SAUCES. BRANDY SAUCE. Boil li tablespoons granulated sugar in i cup water, with the rind of i lemon ; add ^ tablespoon butter, and 2r} tablespoons brandy, remove, and beat briskly a few minutes. Take out the lemon and serve. Use with steamed puddings. CARAMEL SAUCE. Put 1 cup sugar in a saucepan over a hot fire until it begins to turn brown, constantly stirring. Add 1 cup hot water, let boil 2 minutes and take up. CHERRY SAUCE. Chop 15 candied or preserved cherries not very fine, add 2 tablespoons sugar, same amount currant jelly and f cup hot water: boil 8 minutes, and serve hot. 1 tablespoon maraschino and 1 tablespoon kirsch or cherry brandy is a nice addition. Good with hot puddings and over vanilla ice cream. CHOCOLATE SAUCE. Melt 2 ounces grated chocolate in a saucepan ; add 1 cup hot milk and boil for a couple of minutes, stirring. Beat together 2 heaping tablespoons sugar with the yolks of 2 eggs and \ teaspoon vanilla. Still beating, add the chocolate slowly, turn all back into the hot saucepan, set over the fire for 5 minutes, still beating. Strain and serve hot. Use over plain puddings, French pancakes, etc. CIDER SAUCE. Mrs. B. James. Mix 2 tablespoons butter with an even tablespoon flour : add ] cup maple or brown sugar, and } cup boiled cider; add ^ cup boiling water, stir and let simmer a few moments and serve hot. CLARET SABAYON. Filippini. Beat until stiff the yolks of 2 eggs and the white of 1, 2 table- spoons white sugar, the grated yellow rind of \ lemon, and f cup claret. Strain through a cloth into a saucepan and heat very hot without boiling. Use with hot puddings. 184 PUDDING SAUCES. 185 COFFEE SAUCE. Grind 1 tablespoon freshl_v roasted coffee and add it to \ cup boiling milk. Cover the saucepan and let boil 2 minutes ; stand aside for 10 minutes. Beat up the yolks of 3 eggs with 2 table- spoons sugar, strain the coft'ee through a cloth into the egg, add i cup cream, beat well and put over the fire stirring hard for five minutes. Do not let boil. Strain if necessary when taken up, and serve immediately with a hot pudding, or French pancakes. CREAM SAUCE, NO. 1. Mrs. A. W. Pitzer. 1 cup sugar, 1 tablespoon butter, h cup cream, season with grated nutmeg, and let just come to a boil. CREAM SAUCE. XO. 2. Mrs. Rorer. Dissolve 2 tablespoons powdered sugar in 1 pint rich cream, add 1 teaspoon vanilla (or 2 tablespoons sherry, if wine is liked), and 1 grated nutmeg. Stir in well and keep in a cool place till wanted. DIP. Mrs. George Pargeon. 1 cup sweet milk : when at the boil add 1 tablespoon flour, rubbed with 1 small lump butter, about 2 tablespoons sugar, and a little grated nutmeg. If too thick, thin with boiling water. FAIRY BREATH SAUCE. Mrs. Thomas Ewing. Beat togethe'i until very light 1 cup butter and 2 cups powdered sugar, add a little nutmeg and lemon juice, 1 wine glass sherry, 1 of brandy, and ^ pint boiling water just before serving. HARD SAUCE. Beat to a cream granulated or pulverized sugar with \ the quantity of butter. Add vanilla to taste and a little nutmeg or ground mace, dusting the top with nutmeg. This can be flavored with lemon instead, or with wine or liquor, according to the de- mands of the hot pudding with which it is served. JESSICA SAUCE. John D. Martin. Cream together 1 cuj) butter, and 1 cup sugar, add the stiffly beaten white of 1 egg and 1 (|uart fresh strawberries mashed. Serve with cottage pudding, etc. 186 OLD COUNTRY RECIPES AND NEW. LEMON SAUCE, NO. 1. Scald 1 cup milk, stir in the beaten yolk of 1 efeg mixed with \ cup powdered sugar ; cook and stir for 3 minutes. When cold, stir in the juice and grated yellow rind of 1 lemon, and, when ready to serve, the stiff whites of 2 eggs. LEMON SAUCE, NO. 2. Mrs. Mark Stecker. Beat 1 cup sugar and h cup butter to a cream, add the well beaten yolks of 2 eggs, the juice of 1 lemon and gradually 1 pint of boiling water. Lastly add the whites of egg beaten stiff. MAPLE PUDDING SAUCE. Mrs. H. C. Tuttle. Rub 2 teaspoons flour with i cup butter, pour over it 1 pint boiling water, stirring until smooth. Add a pinch of salt and 1 pint maple syrup. Let come to the boil. MOLASSES SAUCE. Boil 1 cup molasses with 1} tablespoons butter for -5 minutes, take from the fire and add 2 tablespoons lemon juice or 1 table- spoon vinegar. ORANGE SAUCE. I cup butter creamed with 1 cup sugar, adding 1 teaspoon flour, grated rind of 1 orange and juice of 2, and 1 pint boiling water. Bring to the boil and serve hot with boiled puddings. ORANGE HARD SAUCE. Make a hard sauce pf butter and sugar; flavor with the juice of 1 orange and as much of the grated yellow rind as is liked, or with orange essence if preferred. Slit the peel of a good orange half way down in several places, work the orange out, fill with the sauce, round it oflf smoothly, and turn under the tips of the sliced rind. PEACH SAUCE. Take 1 pint canned peaches, press through a sieve with their liquor, add 1 tablespoon each of maraschino and kirsch (or cherry bounce), or \ teaspoon almond extract. Get very hot without letting it boil. Serve with hot puddings. Apricot sauce is made the same way. PINEAPPLE SAUCE. Heat in a saucepan J cup canned pineapple liquor with \ cup white sugar, and \ a lemon peel. Let boil 6 minutes. Add 1 tea- spoon any liquor preferred. Serve hot with a hot pudding. PUDDING SAUCES. 187 PLUM PUDDING SAUCE. 1 cup (lark brown sugar, 1 tablespoon flour, 1 tablespoon but- ter, 1 pint boiling water. Cook 5 minutes and flavor with vanilla extract. RASPBERRY SAUCE, NO. 1. Put 4 tablespoons raspberry jam in a saucepan with 1 ounce sugar, i cup water, and 1 teaspoon kirsch ; mix well for a minute, then boil for 2 minutes, stirring. A little cherry juice and almond extract will take the place of the kirsch. Plain raspberry juice from canned or fresh berries can be used hot. Fruit juices of all kinds make good pudding sauces with appropriate flavorings added. RASPBERRY SAUCE, NO. 2. Boil together for 10 minutes I cup cold water, 2 tablespoons sugar, I cup raspberry juice, and 1 tablespoon Jamaica rum. Use hot or cold. RUM SAUCE. Put 2 tablespoons sugar in a saucepan with .] cup water, the rind of 1 lemon, a small piece of cinnamon, 1 teaspoon butter, a few drops of vanilla, 1 teaspoon brandy, and 3 tablespoons Jamaica rum. When it begins to simmer add a saltspoon arrowroot, letting simmer for a couple of minutes while stirring. Take out the lemon and cinnamon and serve in a sauceboat hot. SABAYON SAUCE. Filippini. Beat until light 1 heaping tablespoon granulated sugar with the yolks of 2 eggs. Scald in a saucepan 1 cup cream and milk mixed ; when at the boil add \ teaspoon vanilla, and pour gradu- ally over the eggs and sugar, stirring continuously. Set back on the stove and get very hot without boiling, stirring all the time. .Strain through a cheesecloth into a hot sauceboat, and serve with hot puddings. VANILLA SAUCE. Mrs. Herbert Grandy. 1 cup sugar, 1 egg, 1 teaspoon flour, a small piece butter ; mix well, pour over it boiling water till the thickness required, let come to the boil, add 1 teaspoon vanilla and serve. VINEGAR SAUCE. Brown 1 tablespoon butter in a hot saucepan, rub in 1 table- spoon flour; add slowly 1 pint boiling water, stirring constantly. Add 1 teaspoon caramel and ^ cup sugar, put over the boiling tea kettle for 15 minutes, then add i cup vinegar, and serve. 188 OLD COUNTRY RECIPES AND NEW. WHITE SAUCE. Beat { cup butter with 1 cup powdered sugar to a cream, add the white of 1 unbeaten egg, and beat, then a second white of egg, and beat hard until as light as possible. Add 1 teaspoon vanilla, stand in a pan of boiling water over the tire, and stir in briskly ^ cup boiling water. Stir till it froths and serve immediately. I cup sherry may be used instead of vanilla, if wine is liked. WINE SAUCE. Mrs. H. W. Miller. Beat 1 egg and 1 cup sugar together, add 1 tablespoon butter, and 2 wine glasses sherry. Cook in double boiler 5 or lU minutes without boiling, stirring all the time. YELLOW SAUCE. Beat together very hard "2 eggs and 1 cup sugar, set the bowl in a pan of water on the stove, and stir constantly until it comes to a boil. Put a piece of butter the size of a walnut in a sauce- boat, pour the egg over it, and flavor with wine or vanilla or both. Serve cold, and stir well before using. PASTRY. PIE PASTE. Mix i teaspoon salt witli 11 cups flour; work m \ cup lard with the tips of the fingers; moisten with cold water till a dough is formed. Dredge a board with Hour, place the dough on it, pat and roll out; wash i cup butter, make into a round cake, and fold it into the paste; pat again; repeat this. If not to be used at once, wrap up in cheesecloth, put in a covered tin, and keep m a cold place. . , r , < i . i <■ Good paste may also be made entirely of lard, but rarely ot butter alone. ^^^ PUFF PASTE. Sift 1 pound flour on a board ; make a hole in the centre, and pour into it 1 cup ice water and i teaspoon salt. Knead well until perfectly mixed. Then let rest 15 minutes. Wash 1 pound butter in 1 quart ice water, then knead it out well flattening with the hand, and put in a cool place. Flour the board and roll out the paste to li larger than the butter ; put the butter on top cover it with the 4 corners, and roll out to a square 1 inch thick, then fold it in 3 folds without separating. Roll out again to a square a little thinner. Fold up and place on a pan, cover with a towel and put in a cool place for 20 minutes. Roll it out square as be- • fore and fold again, letting rest another 20 minutes. Roll out again, fold as before and put in a cool place until wanted. ALMOND PUDDING. Mrs. Ralph Wilson. Mix together 6 well beaten eggs, 4 tablespoons powdered sugar, 1 teaspoon rosewater, 3 tablespoons powdered cracker, 4 tab e- spoons melted butter, 4 ounces finely shredded citron and lastly 3 pound sweet almonds, blanched and chopped fine. Lme a pud- ding dish with rich pie paste, pour the mixture in and bake till done. It should stand several hours before serving. APPLE CAKE. Mrs. Margaret A. Sayers. Roll a good pie crust out thin, and line the bottom and sides of a dripping pan about 14 inches square. Peel core and slice fdozen goocf sized apples, put them in the pan with 1 cup raisms or currants, 1 cup sugar, 1 teaspoon vanilla,^ teaspoon cinna- mon or nutmeg, and bits of butter amounting in size to a walnut Cover with a second crust, but have the lower crust large enough to roll over the edge of the upper one. Bake in a moderate oven- 189 190 OLD COUNTRY RECIPES AND NEW. APPLE PAN PIE. "The Ladies' Home Cook Book." Take a deep earthen pudding pot, fill it with slices of tart apples, pour on enough molasses to sweeten them ; sprinkle over them a little cinnamon, cover with a paste, cut a hole in the middle, and place in the oven. After the first paste is baked, it may be taken off and a second one baked. This should also be taken off, and the apple stay in till it becomes a deep red. When done, take from the oven and immediately break the paste into small pieces, and stir into the sauce while hot. Serve cold. APPLE PIE. Stew a dozen tart apples ; when soft add 1 tablespoon butter, 1 cup sugar, \ glass rosewater, and a little nutmeg. Fill a freshly baked crust, and serve cold. APPLE TARTS. Pare, core and slice G sound apples. Put in a saucepan with 1 tablespoon butter, 3 tablespoons sugar and a little vanilla. Cover and cook slowly for 30 minutes, or until tender. Rub through a sieve, and let cool. Roll out puff paste h inch thick, cut 12 pieces 3 inches square, wet the surface of 6 with beaten eggs, divide the sauce over them, cover with the remaining pieces, and pinch the edges together. Glaze the surfaces with egg, dust with granu- lated sugar, and bake for 20 minutes. ^ DRIED APPLE PIE. Stew dried apples with a piece of lemon peel till tender, and rub through the colander. Sweeten to taste, add a pinch of nut- meg or cinnamon, and, if liked, a well beaten egg. Bake with two crusts, and serve warm. FRIED APPLE PIES. "The Ladies' Home Cook Book." Mix 1 tablespoon lard, 1 quart flour, 1 tablespoon yeast, and water to form a stifif batter, and let stand till light. Add a very little soda, and knead up not very stiff : roll out the paste, cut in rounds with a saucer, lay a spoonful of freshly made apple sauce either green or dried on one-half the crust, fold the other over, pinch the edge, and fry in hot lard. SLICED APPLE PIE. Mrs. Thos. Coughtrie. Line a pan witli paste. Take ripe, tart apples, pare, core and slice them thin, filling the pan ; dust over them as much sugar as they seem to need, add a little nutmeg or cinnamon, and a tea- spoon of butter in bits. Put on the top crust, prick holes in it, and bake in a moderate oven. PASTRY. 19] SWEET APPLE PIE. Mrs. Clara Stephenson. Pare and grate 6 large, sweet apples, add 1 well beaten egg, ^ cup sugar, 1 cup sweet milk, J teaspoon salt, butter the size of a hickory nut, and lemon to flavor. Bake with one crust. Dust powdered sugar over when baked. BANANA CUSTARD PIE. Mrs. Kate Slatzer. Line a pie tin with paste and bake. When done slice in it 2 small bananas. Make a custard with 1 pint milk, 2 tablespoons cornstarch, the yolks of 2 eggs, 2 tablespoons sugar and a little vanilla. Pour this over the bananas, and spread with the whites of the eggs beaten stifif with 2 tablespoons sugar, returning to the oven to brown slightly. BANANA PIE. Mrs. Charles Wilson. Bake 2 crusts. Cut bananas in slices and fill the crusts; beat 3 eggs up light with 1 teaspoon flour, 1 tablespoon lemon juice, and sugar to taste; pour boiling water over this slowly, stirring till it begins to thicken ; take off and pour over the bananas. Make a meringue of the whites of egg and sugar, and put in the oven to brown. BANBURY CAKES. -^ "Buckeye Cook Book." Take an equal quantity of cleaned currants, chopped lemon peel and granulated sugar, mix all together with ginger and cinna- mon to taste ; add enough butter to make a good paste. Make a good puff paste, roll \ inch thick, cut into 2 inch squares, and place a lump of the mixture on each. Pinch 2 opposite corners of the dough together, and press down flat; wash the remaining corners with water, and put as much powdered sugar on as will stay. Bake in a slow oven. BLACKBERRY GRIDDLE CAKES. Mrs. H. D. Lewis. Make a dough not quite as rich as for pie ; roll out in a large sheet, cover one-half thickly with blackberries, turn the other half of the dough over it and press down the edges tight. In Wales this would be baked on an immense griddle over the grate, and turned over. In default of griddles of the proper size, bako in the oven until done. Take out, turn back the top crust, spread the berries "Over the whole sheet, sprinkle with sugar and bits of butter, cut in squares, and serve on separate plates. Sliced apples may be used in the same way. 192 OLD COUNTRY RECIPES AND NEW. BLACKBERRY PIE. Mrs. Joseph Reid. Pick over the berries, wash it necessary, line a pie pan with good paste, put in the berries, sprinkle well with sugar, put on a top crust, slash it across the middle, pinch around the edges and bake in a moderate oven. Dust the top with sugar when serving hot or cold. Other berries and small fruits may be treated in the same way. A crossbar of paste is good with a berry pie. BLUEBERRY PIE. "Boston Cooking School." Slightly dredge 21 cups berries with flour, and fill a pie pan lined with paste ; sprinkle with ^ cup sugar, and a pinch salt. Cover with paste, and bake in a moderate oven about 45 minutes. Huckleberry Pie is made like blueberry, but is improved by the addition of half a dozen seeded and chopped green grapes. BUTTERMILK PIE. Mrs. Clara Stephenson. 1 cup sugar, 2 cups buttermilk, 2 eggs, 2 tablespoons flour, a little butter, and flavoring to taste. Bake with 1 crust. CHEESE CAKES. Put 1 spoonful rennet in 1 quart rtew milk; keep near the fire, and when the curd forms, drain oiT the whey through a sieve. Rub into the curd 4 tablespoons powdered sugar, ^ cup butter, 1 grated nutmeg, and the yolk of 1 egg ; beat well, add 1 whole egg and beat again. Mix in ^ pound dried currants, or the grated rind and juice of 1 lemon. Line patty pans with a rich paste, half fill, dust with sugar and bake. CHOCOLATE PIE, NO. 1. Mrs. Charles Breeze. Put 2 cups of milk on to boil in a double boiler. Add 3 table- spoons chocolate or cocoa, J cup sugar, butter the size of a small egg, 2 tablespoons cornstarch dissolved in a little cold milk. Stir well until it begins to thicken, then add the yolks of 3 eggs well beaten, cook a moment longer, take from the fire, add 2 teaspoons vanilla, and pour into a freshly baked pie crust. Make a meringue of the whites of the eggs with 3 tablespoons sugar, spread over the pie, and return to the oven to brown. CHOCOLATE PIE, NO. 2. Mrs. Frank Auker. Mix 4 tablespoons unsweetened, grated chocolate wi-th 2 table- spoons cornstarch and a little cold water. Bring the rest of 1 pint water to the boil, stir in tlie mixture, and cook till thick. Sweeten PASTRY. 193 with 6 tablespoons sugar, take from the tire, add vanilla to taste, and the yolks of 2 eggs well beaten. Pour into a freshly baked crust, and spread on a meringue of the whites of the eggs, and i cup sugar. Brown. CINNAMON ROLLS, NO. L Mrs. Thomas Ewing. Roll out a sheet of pie paste J inch thick; cut in pieces ^ inches square ; spread with sugar, cinnamon and bits of butter ; fold over, and pinch the edges together all around. Prick the tops and bake in a slow oven. CINNAMON ROLLS, NO. 2. Miss Johanna Feeney. Roll out pie paste to ^ inch in thickness; spread with sugar, bits of butter and cinnamon ; roll up tiglit. press the edge down, and cut in pieces about an inch long. Bake in a slow oven. COCO AN UT PIE, NO. 1. Grate 1 cocoanut ; take its weiglit in sugar. J its weight in but- ter, 5 eggs, the milk of the nut and 1 pint milk, grated peel and juice of 1 lemon. Beat the eggs and sugar together, add the milk and melt the butter and put in. Line 4 pie pans with paste, fill and bake. COCOANUT PIE, NO. 2. Mrs. A. H. Flowers. Put 1 quart milk and- 1 pint water on to boil, reserving enough to wet 3 tablespoons flour ; sweeten to taste : beat the yolks of 3 eggs light, stir in the flour and water, and add to the boiling milk ; stir till smooth, then add the most of h box cocoanut. Have 3 freshly baked crusts, fill, cover witli a meringue of the whites of egg beaten stiff with a little sugar, sprinkle with the rest of the cocoanut, and brown in the oven. COCOANUT STRUDEL. Mrs. C. H. Furman. Take 1 quart flour, 1 tablespoon lard, a pinch of salt, and enough water to make a soft dough, but not sticky. Knead and slap it verv hard ; let rise covered in a warm place J hour. Pre- pare all the ingredients so thev can be added without delay. Cover a table with a clean cloth, flour it well, put the dough in the middle and stretch it first one place and another till as thin as tissue paper. The edges. will always be thicker than the rest; when stretched as far as it will go, cut off the edges with a sharp knife, and scatter the ingredients over the sheet; first a thin dust- ing of fine bread crumbs, then a heavy sprinkle of cocoanut, cinn^^ 13 194 OLD COUNTRY RECIPES AND NEW. mon. sugar, poppy seed, l)its of butter, dots of jelly, raisins, and lastly white of egg beaten very stiff. Do this quickly or the dough will dry. Take one side of the tablecloth in your fingers, and roll the dough up like a jelly roll — it is too delicate to roll with the hands — if too long for the pans, cut the roll in shorter lengths; put in a buttered pan, and bake in a slow oven. Cut in slices to serve. If the dough sticks in stretching, wet the edges with lard. For Apple Strudcl use less cocoannt and considerable grated apple. COVENTRY PUFFS. Roll puff paste into a sheet \ inch thick; cut rounds 3 inches across. Put a teaspoon preserves on each, turn up the edges in 3 places so as to form a triangle. Pinch tight, put bottom side up in a buttered pan, wash over with egg and water, dust with powdered sugar and bake. CR.^NBERRY PIF. Mrs. A. E Faine. Cook until thick 1 pint cranberries with h cup water and 1^ cups granulated sugar. Set aside to get cold. Whip 1 cup thick cream with U tablespoons sugar and ^ teaspoon vanilla. Put the cranberries in a freshly leaked crust, cover with cream, and serve. CREAM PIE, NO. 1. Mrs. James Friel. Bake a fruit pie without a top crust : when cold cover with freshly whipped cream, and serve. CREAM PIE, NO. 2. Mrs. Lucy Huston. Line a deep pan with paste, prick it and bake a delicate brown. Put over the fire in a double boiler 1 large cup of milk. Stir to- getlier h cup sugar, piece of butter the size of a walnut, 1 small half cup of flour, 1 tablespoon cold milk and the yolks of 2 well beaten eggs. Mix thoroughlv and add to the milk when it boils. Stir until it thickens. Take from the fire, flavor with vanilla, and fill the baked crusts with the custard. Beat the whites of the eggs with 2 tablespoons of sugar, cover the top of the pie, and brown slightly in the oven. To make a chocolate pie add 2 tablespoons cocoa or 1 table- spoon grated chocolate to the custard. CREAM PIE, NO. 3. Mrs. Robert McGuire. Put a pint of milk in a double boiler ; bring to the boil. Beat together the yolks of 2 eggs, ^ cup suear. 2 tablespoons flour, and stir into the boiling milk, cooking till thick. Add" flavoring to taste. Pour into a freshly baked crust, cover with a frosting made of the whites of the eggs and a little sugar, and brown in the oven. PASTRY. 195 CRUMB A XI) LEMON PIE. Mrs. II. C. Begland. Soak 1 cup l)read crumbs in enough milk to cover them. Cream (3 tablespoons sugar with 4 of butter, beat 4 eggs light and add them to tlie cream : Havor with the juice and grated rind of 2 lemons; and stir in the crumbs. Line a large pie plate with a rich paste, fill and bake till set and brown. CURRANT PIE. Miss Johanna Feeney. Line a pie pan with fresh paste, sprinkle some sugar in the bottom, till with stenmied currants in any stage from green to ripe, sprinkle more sugar, cover with strips of paste, and bake in a slow oven at least -"iO minutes. It will tak^e 1 cup of sugar or more according to the greenness of the fruit. Gooseberry Pie is made in the same way. For Cherry Pie stone the cherries and make just like currant pie. CUSTARD PIE. Mrs. Satnuel Auker. Line a pie pan with paste. Rub 1 teaspoon tlour smooth witli .} cup cold milk; pour into "2 cups boiling milk and cook 5 min- utes ; pour over 3 well beaten eggs, ^ cup sugar, 1 saltspoon salt, and 1 teaspoon vanilla or lemon flavoring: pour into the paste while hot and bake slowly. A knife blade will make a clean cut when done. ECCLES CAKES. "Buckeye Cook Book." Prepare the ingredients for Banbury Cakes, put 1 teaspoon mixture on each piece of paste and fold the corners over. Flatten with the hand and turn upside down on the board ; roll with the pin till the contents break through. Put in buttered pans, slash the tops, brush with milk and egg, dust with sugar, and bake brown in a hot oven. EGOLESS PUMPKIN PIE. Mrs. Peter Urquhart. Mix 1 cup mashed pumpkin with 1 pint milk, 1 tablespoon cornstarch, 1 cracker rolled very line, a pinch of salt, a little of all kinds of spices, sugar to taste. Bake in a single crust. ENGLISH I-RUIT PIES. Put the prepared fruit in a deep baking dish with plenty of srgar and a little flour, if very juicy; if not juicy omit the flour, and add a little w^ater. Line the edge with pie paste, and let it extend about \ the way down. Place an inverted cup in the riddle, and cover with a short crust, wash with cold water, or the white of eg", and dust powdered sugar over. Make fancy cuts in the crust. Pinch the edges and bake in a slow oven. 196 OLD COUNTRY RECIPES AND NEW. GRAPE PIE. Mrs. Joe Williams. Pop ripe grapes and stew the pulps until the seeds separate. Rub through a colander. Stir in the skins again, fill the paste- lined pan, sprinkle with 2 tablespoons flour and 3 tablespoons sugar, put a paste cover or crossbars, and bake. These may be canned for pies with just enough sugar to keep them. Use in the same way. GREEN TOMATO PIE. Mrs. A. H. Flowers. Line a pan with paste, slice pretty full of green tomatoes ; add I cup sugar and a little cinnamon, cover with a top crust and bake. HICKORY NUT PIE. Mrs. Ralph Wilson. 1 cup chopped nutmeats, 2 eggs, 3 cups milk, 2 tablespoons sugar. Bake with one crust. JAM PIE. Make enough rich paste for 2 pies ; lino the pans, one a rather shallow one, and fill with rice or beans till baked ; shake out the rice. Put a ^ inch layer of jam in the larger pie, spread whipped cream over it, set the shallow pie on top, and fill it with whipped cream, sweetened and flavored ; chopped nuts may be added. JAM ROLL. Roll a strip of puff paste to ^ inch in thickness ; spread with jam, roll and pinch the ends to keep the jam from coming out. Glaze with white of t^g, and bake in a moderate oven. KENTISH PIE. Bring \\ cups milk to the boil in a double boiler, sprinkle in IJ ounces rice flour, 1 ounce butter, 2 ounces sugar ; cook about 10 minutes; take from the fire, stir in 1 ounce butter, 2 ounces sugar, a pinch each of salt and nutmeg, a few drops of lemon essence, and 2 well beaten eggs. Fill paste lined patty pans, sprinkle a few^ currants on top, and bake about 20 minutes. LEMON CHEESE CAKES. "Exchange." Powder 2 stale, small sponge cakes and beat into them the juice and grated rind of 2 lemons to which have been added 3 tablespoons of sugar. Melt and add 2 ounces of butter; simmer over the fire for a few moments and then add very gradually 2 well beaten eggs. Bake in puff paste shells. PASTRY. 197 LEMON PIE, NO. 1. Miss Annie Feeney. Put 1 cup milk in a double boiler. Mix together 1 cup sugar, 2 tablespoons flour, 1 teaspoon butter, and the yolks of 2 eggs. When the milk has come to the boil, stir this mixture into it, and cook until it thickens. Take from the fire, add the juice of 2 lemons and a little of.^the grated rind, pour this into a freshlv baked crust. Then whip the whites of the eggs with 2 tablespoon's sugar spread over the pie and return to the oven to brown. Orange Pie may be made in a similar way. LEMOX PIE. NO. 2. Mrs. \Vm. Angle. Take a deep dish, grate into it the yellow rind of 2, lemons ; add to that U cups sugar, 2 heaping tablespoons flour, or 1 of cornstarch. Stir well together, then add the yolks of 3 well beaten eggs; add lemon juice, 2 cups of water and a piece of butter the size of a walnut. Set this on the fire in double boiler, and cook until it strings like cold honey. Turn into a pie pan lined with paste ; bake, and when done, cover with a meringue of tlie whites of egg beaten up witli :'> small tablespoons sugar, and brown. LEMON PIE, NO. 3. Mrs. W. J. Barry. Mix the grated rind and juice of 1 lemon, 1 cup sugar, beaten yolks of 2 eggs, 2 tablespoons cornstarch dissolved in cold water, and 1 cup boiling water. Cook and stir till thick. Pour into a pie pan lined with a freshly baked crust. Beat the whites of egg stiff with a little sugar, spread on top, and return to the oven until brown. LEMON PIE, NO. %. Mrs. John Taylor, Jr. Mix together I] cups water. U cups sugar, 3 teaspoons corn- starch, butter the size of an egg, and the grated rind and juice of 1 lemon. Cook in a double boiler until beginning to thicken; add the beaten yolks of -1 eggs, stir till hot again, put in a paste- lined pan and bake. Make a meringue of the" whites of egg with a little sugar, sjiread over the pie, a!id return to the oven to brown. MARLBOROUGH PIE. Mrs. Mary Slatzer. Stew and strain apples enough for 1 pie. Add 1 tablespoon thick cream. I well beaten egg, sugar and nutmeg to taste. Fill a paste lined pan and bake. Cover with a meringue of white of egg and pulverized sugar, flavored with lemon, and brown. 198 OLD COUNTRY RECIPES AND NEW. MARTHA WASHINGTON PUMPKIN PIE. "Colonial Recipes." Pare and cut into pieces a good pumpkin. Put into a porce- lain kettle with 1 teacup water, cover and steam till tender. While hot add 1 tablespoon butter to each quart. Press through a col- ander, draining ofif the water. Sprinkle over it while hot 1 table- spoon flour to each quart. Take 1 quart of strained pumpkin, add 6 well beaten eggs, 1 cup sugar, \ teaspoon mace, 1 tablespoon ginger, \ nutmeg and 1 gill brandy. Line the pans with a good, rich paste, pour in the mixture, put strips of paste across, and bake % hour in a quick oven. MINCE MEAT, NO. 1. Mrs. N. B. H. Gardner. 5 lbs. of neck beef, 2 lbs. of suet, 2 lbs. of raisins, 2 lbs. of currants, ^ lb. of citron, 2 lbs. granulated sugar, 1 gallon of cider, juice and yellow rind of 2 oranges, juice of 2 lemons, 1 peck apples, 1 quart each of canned peaches, pears, cherries and grapes, 1 cup of New Orleans molasses, 1 teaspoon each of cloves, cinna- mon, allspice and nutmeg. Boil meat till very tender and chop fine. Chop apples and suet fine, and mix with the meat, and add all the other ingredients. If sealed in glass jars, will keep indefinitely. MINCE MEAT, NO. 2. Mrs. H. D. Ross. Take 2 pounds of lean fresh beef, boil until tender and chop fine. Pick 1 pound beef suet clean from threads, and chop very fine. Pare and chop 5 pounds apples, and stone and chop 4 pounds raisins. Chop \ pound citron. Mix all together, adding 2\ pounds brown sugar, 1 tablespoon each of salt, cloves and allspice, and 2 tablespoons cinnamon. Lastly add 4 quarts cider. Cover closely in a jar and keep in a cool place. Make with 2 crusts. MOCK CHERRY PIE. Miss McMath. Cut 2 cups cranberries in halves and wash them out in cold water to remove the seeds. Seed and chop 1 cup raisins. Mix together 2 cups of sugar and 1 tablespoon flour, and add 1 cup boiling water, and 2 teaspoons vanilla. Bake between 2 crusts. MOCK MINCE PIE. Roll 4 crackers and mix with 1} cups sugar; stir in 1 cup molasses and J cup lemon juice or vinegar; add 1 cup seeded and chopped raisins, .] cup butter, 2 well beaten eggs, and spices to taste. Make a top crust. PASTRY. 199 MOONSHINE PIE. Mrs. G. S. Mohler. Dissolve 1 cup sugar in 2 cups milk, and bring to the boil in a double boiler; stir in §■ cup cornstarch dissolved in a little of the milk while cold, and stir till thick; lastly stir in the beaten whites of 4 eggs, take off, flavor, put in a freshly baked crust, sprinkle with shredded cocoanut, and set in oven to brown. NAPOLEON PUDDING. Mrs. Ralph Wilson. Line a (?celT plate with rich paste ; cover with a thick layer of preserves, sprinkle with 1 tablespoon chopped almonds, and half as much chopped, candied lemon peel. Beat separately 4 yolks and 2 whites of eggs, add 1 cup sugar, and h cup butter melted, and pour all over the preserves. Bake in a moderate oven, and cover with a meringue of the other 2 whites and sugar. Brown. ORANGE PIE. Mrs. Nancy Rush. 3 eggs, f cup white sugar, 2 tablespoons butter, juice of 1 orange and ^ the grated rind, juice of 1 lemon and ^ the grated rind. Beat the butter and sugar together, add the yolks and the fruit, put into a paste lined pan and bake. When done spread over it the whites of egg beaten stiff with powdered sugar, and return to the oven a few minutes to brown. ORANGE CREAM PIE, NO. 1. Mrs. Elmer Marlowe. Beat well together 3 eggs and J cup sugar. Heat 1 pint milk to the boiling point and pour slowly over eggs and sugar. Add the grated rind and juice of 1 orange. Return to the fire and cook 3 minutes. Remove and add 1 package orange jello. Stir until it begins to thicken. Have ready a freshly baked pie crust, pour the mixture in and let cool. Then whip 1 cup cream stiff, and fail in the top of the pie like a meringue. ORANGE CREAM PIE, NO. 2. Mrs. Porter Hoskins. Boil U cups rich milk; add I cup sugar, the yolks of 2 well beaten eggs, a small pinch salt, and 2 tablespoons cornstarch in ^ cup cold milk. When beginning to thicken, take from the fire, flavor with orange essence, and pour into a freshly baked crust. Beat the whites of egg with 3 tablespoons sugar, flavor with orange, and spread over the custard. Set in the oven to brown. Serve cold. ORANGE CREAM PIE, NO. 3. Mrs. Wm. Bird. Take 3 eggs, 1 quart milk, 4 tablespoons sugar, the juice of 2 oranges, J teaspoon cornstarch, and a pinch of salt. This recipe makes 2 pies, using the whites of the eggs for frosting. 200 OLD COUNTRY RECIPES AND NEW. ORANGE STICKS. Roll pie or puff paste thin, cut in strips 5 inches by 1, and bake in hot oven. Spread with orange filling and put together in pairs. Lemon filling or any good cake filling may be used for sticks. ORANGE TARTS. Line patty pans with puff paste and bake 15 minutes in a quick oven. Remove, put 1 teaspoon orange marmalade on each patty, cover with a meringue, and brown in the oven. Any other marmalade or jam may be used instead of the orange. PARTY PUFFS. Make a rich paste, roll out thin and cut with a biscuit cutter. Lay them on a shallow buttered tin pan. Make a puff paste and cut with the same cutter. Cut the centres out of the puff cakes with a small wine glass, and lay the rims on the first cakes. Brush all over with white of eggs sweetened, and bake .till a nice brown. Fill with jelly or sweetmeats of any kind. PEACH COBBLER. Mrs. Wm. Davis. Make a rich biscuit dough, roll out and line a dripping pan ; put in a layer of peaches peeled, stoned and cut in half ; sprinkle with sugar, bits of butter and a little flour. If the dish is deep, a second layer may be put. Add a little water; more if the peaches are not juicy. Cover with the crust, pinch the edges down tight, and cut slits in the centre. Bake in a moderate oven. Serve with cream. PEACH MERINGUE PIE. Pare and stone ripe peaches, and stew till tender with a num- ber of kernels thrown in. Rub through a colander ; fill a paste, and bake till done. Spread over it a thick meringue of white of egg and sugar, flavor with vanilla, and brown. Serve cold. Any preserved fruit may be served the same way. PEACH ROLLS. Stew dried fruit, sweeten and flavor to taste ; make a good baking powder crust, roll thin, spread fruit on, put thin slices butter on the fruit, and roll up. Put in a deep pan, to each 4 rolls add 1 cup sugar, and 'k cup butter, cover with hot water, and bake h hour. PINEAPPLE PIE, NO. 1. Dissolve 3 level tablespoons cornstarch in a little cold water. Pour over it 1 cup boiling, grated pineapple, juice and all. Stir till mixture thickens, then add juice of ^ lemon, 1 tablespoon butter, 1 cup sugar, 1 beaten egg, } teaspoon salt. Beat all to- gether, turn into a pie pan lined with paste, and put on a top crust. Bake about h hour. PASTRY. 201 PINEAPPLE PIE, NO. 2. Mrs. Seth Robinson. Beat J cup butter to a cream with 1 cup sugar, add the beaten yolks of 5 eggs, 1 cup sweet cream, 1 grated pineapple and lastly the stiflf whites of the eggs. Bake with an under crust only. If preferred, the whites of egg may be kept out, and used for a meringue when baked. PINE.VPPLE TART. Fill a freshly baked pie crust with slices of preserved pine- apple. Put the syrup of the pineapple in a saucepan and boil up well with 3 tablespoons apricot or strawberry jam, 1 tablespoon rum or brandy, the juice of 1 lemon, and 1 teaspoon cornstarch. Strain and cool, and pour over the pineapple slices ; cover with whipped cream. PLUM PIE. Mrs. Marion Truax. Make a good pie dough and line a pan. Fill with plums, seeded or not, as you choose. Sprinkle well with sugar and a little flour. If the large dry plum, use a little water. Cover with a second crust, pinch the edges all around, make a row of slashes across the middle, and bake till done. POTATO PIE. Boil 1 pound potatoes, peel and mash through a colander. Stir to a cream ^ pound sugar, | pound butter, add gradually a wine glass wine and 1 of brandy, 1 teaspoon ground mace and cinnamon, 1 grated nutmeg, the juice and grated rind of 1 large lemon. Then beat 6 eggs very light and add them by degrees to the mixture alternately with the potato. Bake without a top crust. POTATO CUSTARD PIE. Mrs. Mary Keller. Grate 2 good sized boiled potatoes; beat the yolks of 4 eggs very light, add a little sugar and grated nutmeg, the potatoes, a heaping teaspoon butter, and milk enough for a very thin custard. Fill a good crust and bake till the custard is set. N. B. During the war, this was known as a "Jeff Davis" ])ie. PRUNE PIE. Wash I pound prunes and cover with cold water to soak ; cook in the same water till soft. Take out the stones, cut in quarters, mix with a scant i cup sugar, and 1 tablespoon lemon juice. Boil the liquor down to ]\ tablespoons. Line the pan with paste, cover with prunes, pour over the liquor, dot with l.V teaspoons butter, and sprinkle witli 1 tablespoon flour. Put an upper crust. 202 OLD COUNTRY RECIPES AND NEW. PUMPKIN PIE, NO. 1. Mrs. Frank Orndorf. 1 pint stewed pumpkin, 1 pint cream, 1 cup sugar, 2 eggs, butter the size of an egg, 1 teaspoon cinnamon, ^ teaspoon allspice, a little salt. Line a pan with paste, prick it several times, fill and bake brown. PUMPKIN PIE, NO. 2. Miss Johanna Feeney. Peel, cut up and stew a piece ot pumpkin; when tender rub it through a colander ; add a pinch of salt, sugar to taste, a lump of butter size of a hickory nut, 1 teaspoon ginger and 1 teaspoon mixed spices, 1 tablespoon brandy, 1 cup milk, and 2 eggs. Beat all together till light. Put in a pan lined with paste, and bake in a moderate oven without any top crust. RAISIN PIE. Mrs. Jacob Drease. Take \ box seeded raisins, cover with water, add h cup sugar, and let sinniier for ^ hour. Thicken with I teaspoon flour dis- solved in a little water. Fill a paste lined pan, and bake with a top crust. RHUBARB PIE, NO. 1. Miss Johanna Feeney. Wash and cut the rhubarb into 1 inch pieces, but do not peel, if young. Line a pan with paste, sprinkle sugar on the paste, fill in with rhubarb, about a pint, and sprinkle the rest of a cup of sugar over it. Cover with strips and bake in a slow oven 30 min- utes or more. Sprinkle with sugar when it is served. RHUBARB PIE, NO. 2. Mrs. Ella Owens. Wash the rhubarb well and cut it in slices ; put it on to stew adding a pinch of soda. When tender, measure out a cup of rhu- barb and a cup of sugar; beat up tiie yolk of 1 egg, stir in it 2 teaspoons cornstarch or flour, and add it to the rhubarb and sugar mixing well. Put it in a pie pan lined with paste, and bake done. Beat up the white of the egg with .S tablespoons sugar, spread it over the pie, and brown. SPONGE CAKE STRUDEL. Mrs. C. H. Furman, Prepare a dough as for cocoanut strudel. Drop spoonfuls of a soft sponge cake batter over it, and sprinkle with chopped almonds. Roll as before. PASTRY. 20B STRAWBERRY PIE. Mrs. F. E. Martin. Bake 2 fresh crusts, fill with fresh berries, sprinkle with sugar, and set in the oven long enough to heat through without cooking. Put 1 pie over the other, and serve with a whipped cream cover, or plain cream in a pitcher. STRAWBERRY T A RTS. Bake 6 tart crusts. Put in a saucepan 2 ounces sugar, with 1 cup water, i teaspoon vanilla, and 1 pint fresh strawberries Let boil 5 minutes, fake up the berries with a skimmer and lay on the crusts. Boil the syrup down to half the quantity, pour over the tarts and serve. SWEET POTATO PIE. Mrs. H. B. Coulson. Boil peel and mash fine 3 good sized sweet potatoes; add 5 well beaten eggs, and 1 quart milk carefully to prevent lumping. Sweeten to taste, add vanilla and \ pound melted butter. Bake in paste lined pans. VINEGAR PIE, NO. 1. Miss Sophronia Tucker. 4 teacups water, 21 cups sugar, 3 yolks of egg, 6 tablespoons flour mixed in a little water, 2 teaspoons butter, 11 teaspoons vinegar, 3 teaspoons lemon extract. u ^ a Stir all together and cook until thick. Fill a freshly baked crust, cover with the beaten whites of the eggs, and brown. VINEGAR PIE, NO. 2. Mrs. Harrison Crawford. Beat together 1 teacup brown sugar and 1 egg; add 2 level teaspoons flour, and 1 cup vinegar. Cook until thick. Line a pan with fresh paste, fill it. cover with strips of paste, and bake in a quick oven. WHIPPED CREAM PIE. Mrs. George Hoodlet. Take 1 small cup of rich, sweet cream, sweeten to taste, flavor with vanilla or lemon, and chill until very cold. Bake a fresh pie crust, whip the cream until very stiff and fill the crust. CAKES. CAKE MAKING. Measure the ingredients carefully, the flour after it is sifted; beat the butter and sugar to a cream, add yolks of egg well beaten next, the milk and flour alternately ; dredge any heavy fruit with flour and add next; lastly the stiff whites of egg folded in care- fully. Do all the hard beating before the flour goes in. Sift bak- ing powder or cream tartar with the last of the flour, put soda in the milk or molasses or, if neither, dissolve it in a little hot water. Have the oven ready and not too hot at first, grease the pan, and if any fruit, line the pan with greased paper. Do not move the pan more than absolutely necessary; if browning too fast, cover with a paper. When the cake leaves the sides of the pan, it is done, or if a broom straw run through it comes out dry. Let cool a few moments before taking from the pan. If you follow these instructions and your cake is not good, change your flour. ALMOND CAKES. 1 pound sugar, J pound flour, 6 eggs, f pound almonds, h pound citron. Beat the eggs thoroughly and then beat into them the sugar, chopped citron, and blanched and halved almonds. Sift the flour gradually into the mixture. Pour into shallow, well-buttered tins. Bake in a quick oven. When done, roll in powdered almonds and sugar. Packed carefully in tins these cakes will keep a long time. ALMOND DROPS. Mrs. B. E. Winters. 2 cups sugar, 4 eggs, 1 pound chopped almonds, 1 teaspoon cinnamon, 1 teaspoon cloves, enough flour to stiffen. Beat the eggs and sugar together until quite stiff, add the other ingredients, drop by spoonfuls on to buttered pans and bake. ALMOND LOAF CAKE. Miss Emily L. Curran. 1 cup butter, 2 cups sugar, 5 cups flour, whites of 6 eggs, 1 cup milk, 2 teaspoons cream tartar, 1 teaspoon soda, 1 teaspoon almond extract, 1 cup almonds blanched and chopped fine. Sift the cream tartar in the flour, dissolve the soda in four tablespoons hot water. Bake in loaf cake pan. 204 CAKES. 205 ANGELS' FOOD. Miss Mary V. Gardner. IJ- cups granulated sugar, U cups flour, U teaspoons cream tartar, a pinch of salt, whites of 15 eggs. Put eggs in mixing bowl with the salt and half beat them; add cream of tartar and beat thoroughly. Now sift in sugar, scant measure, and lastly the flour, being careful not to stir more than to make smooth. Line the pan with thick greased paper, and bake m slow oven 55 minutes. APPLE SAUCE CAKE. Mrs. Hugh Sliuttlewortli. h cup I)uttcr. ] cup sugar, 2 cups flour, M, cups apple sauce, 1 cup seeded raisins, 1 tablespoon hot water, 2 teaspoons soda, ] teaspoon cinnamon, 1 teaspoon cloves. Cook the apples as for the table, straining and sweetening. Prunes, pineapple, pieplant, etc.. may be used in place of the applesauce, using less soda if the fruit is sweet. Bake in a loaf cake. BANANA CAKE. Mrs. Ed. Spicer. \ cup Initter. 1 cup sugar, 2 cups flour, .V cup milk, \] tea- spoons baking powder. 3 eggs. Bake in layers. Spread with a boiled white icing, spreading thin slices of banana between. Ice the top also. Must be eaten fresh. BERLIN PANCAKES. Mrs. Seth Robinson. Roll out a very plain raised dough as for doughnuts, cut with a biscuit cutter, put a teaspoon currant jam or jelly in the centre of one, cover with another, press the edges tightly together, and fry quickly in boiling fat. BLACK CAKE, NO. 1. Mrs. Hugh Ewing. 2 pounds currants, 2 pounds raisins, 1 pound citron, 1 pound flour, 1 pound sugar, 1 pound butter. 12 eggs, 4 grated nutmegs, 1 large tablespoon mace, 1 large tablespoon cinnamon, 2 large wine- glassfuls white wine, 1 large wineglass brandy, 1 large wineglass rosewater. . . Wash, pick and dry the currants; stem and seed the raisms ; cut the citron into thin slices; add the spices and the liquor and stir all together. Cut the butter into the sugar and beat to a cream. Beat the eggs together hard, and add them to the butter and sugar alternately with the sifted flour. Stir in the mixture of fruit and spices. Put in a large deep pan ; line bottom and sides with greased paper, bake in moderate oven If hours, and let stand in the oven until cold. 206 OLD COUNTRY RECIPES AXD NEIV. BLACK CAKE, NO. 2. Mrs. N. B. H. Gardner. 2 pounds raisins, 2 pounds currants, J pound citron, J pound blanched almonds, 1 cup of walnut kernels, i cup New Orleans molasses, 1 pound sugar, | pound butter, 1 pound flour, 12 eggs,- 1 teaspoon each of cinnamon, cloves, allspice and nutmeg. Line a pan with greased paper, and put in about ^ inch of batter; then a layer of fruit, and so on until pan is filled. Steam 4i- hours, then dry off about l hour in moderate oven. BOSTON CREAM PIE. •J cup sugar, 2 tablespoons l)utter, 1 cup flour, 4 eggs, i tea- spoon vanilla. cake in a deep layer pan 20 minutes. Let cool, split the pic crosswise, spread the cut side of both with a good cream custard, join them again and sprinkle powdered sugar over the cake. BROWN CAKE. Mrs. Mary McBride. 1 cup butter or lard, 3 cups sugar, 2 eggs, 1 cup cold water, I cup sour milk, 2 tablespoons molasses, 2 teaspoons cinnamon, I teaspoon cloves, 1 teaspoon soda, 2 cups raisins, flour enough for a stifif batter. BROWNIES' DELIGHT. 4 cups sugar, whites four eggs, 1 grated cocoanut, 1 orange, 1 cup hickory nuts, 1 cup chopped and seeded raisins, 1 table- spoon grated chocolate, 1 cup chopped citron, 1 cup blanched and chopped almonds. Make 4 layers of a rich white cake. Add enough water to the sugar to dissolve it and put it on to boil. Beat the whites of egg very stiff on a platter. When a teaspoon of the syrup dropped in cold water becomes waxy, it must be poured very slowly into the eggs, beating continuously until cold. Divide into 4 parts. Into the first stir the cocoanut and the pulp of the orange rubbed through a sieve. Spread this on the first layer. For the second, add the nuts, raisins and chocolate. For the third add the almonds and citron. The frosting for the top should be plain. This will make two cakes. BUCKEYE CAKE. Mrs. M. J. Stoddard. |- cup butter, ^ cup milk, 3 eggs, li cups sugar, 2 cups flour, 1 teaspoon cream tartar, ^ teaspoon soda. Bake in a long pan, and ice or not. CAKES. 207 CARAMEL CAKE. NO. 1. Mrs. John Sprankel. 1 cup butter, 2 cups sugar, :! cups flour, 1 cup milk, 3 eggs, 3 teaspoons baking powder, 1 teaspt)on vanilla. FILLING. Boil together for 12 minutes 2 cups brown sugar, 1 cup milk and butter^ the size of a walnut. Take from the fire, add 1 teaspoon vanilla and beat until creamy. Spread between the layers and on top. CARAMEL CAKE, NO. 2. Mrs. Margaret Murphy. 1 cup butter. 2 cups sugar. 1.} cups flour, 1 cup cornstarch, 1 cup milk, whites of 7 eggs, 3 teaspoons baking powder, 1 tea- spoon vanilla. Bake in a long pan or in layers. CARAMEL. Mix thoroughly } pound grated chocolate, i pound brown srigar, i- cup milk, "butter size of an egg, and 2 teaspoons vanilla. Cook until the syrup looks thick enough, and spread quickly. CARDS. Mrs. B. E. Winters. \ pound butter, ^ pound sugar, i pound flour, 2 eggs, 1 tea- spoon baking powder, 1 teaspoon each cinnamon and cloves. Roll out, cut in squares, lay an almond on top of each, put in buttered pans, brush tops with white of egg, and bake in a moderate oven. CHOCOLATE COOKIES. Mrs. Thomas Breckenridge. i cup butter, 1 cup sugar, \ cup milk. 1 well beaten egg. 2 ounces melted chocolate, 2J^ cups flour. 2 teaspoons baking powder. Rollvery thin, cut. and bake in a moderate oven. CHOCOLATE LOAF CAKE. Miss Kate Hazelton. h cup butter. U cups sugar, i cup milk. IJ cups flour, yolks of 4 eggs, 2 ounces chocolate, 1 teaspoon baking powder, 1 teaspoon vanilla. Cream the butter and sugar, add the beaten eggs : dissolve the chocolate in 5 tablespoons boiling water, add it and the milk, and lastly the flour, baking powder and vanilla. Bake in a moderate oven 45 minutes. CHOCOLATE AL\RSHMALLOW CAKE. Miss Beall Ewing. 1 cup sugar. 1 cup milk. I cup butter, 2 eggs, 3 squares chocolate, U cups flour, 1 small ralf teaspoon soda. 208 OLD COUNTRY RECIPES AND NEW. Beat up half the sugar with the eggs, add half the milk and the flour with which the soda has been previously sifted. Melt the chocolate, add the remaining sugar and milk and the butter and cook until beginning to thicken ; then add it to the batter already made. Bake in a moderate oven, and when done cover with marshmallows torn in half and then spread with a good caramel icing. Bake in layers or in a sheet. CHOCOLATE NOUGAT CAKE. Bake a layer cake with chocolate in the batter ; put together with boiled icing with almonds in and stick halved almonds on top. CHRISTMAS NUT CAKES. I cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 3 eggs, 3 teaspoons baking powder, 1 cup of blanched and chopped nuts. Bake in small tins and ice with vanilla icing. CINNAMON WAFERS. 1 pound sugar, \ pound butter, 3 eggs, J teaspoon soda. 2 table- spoons ground cinnamon, flour enougli for stiff batter. Roll very thin, cut and bake quickly. COCKLES. Mrs. H. C Begland 2 ounces flour, 2 ounces corn flour, 1 egg. strawberry jam, 2 ounces butter, 2 ounces sugar, 1 teaspoon vanilla, 1 teaspoon bak- ing powder. Mix well and drop in h teaspoon fuls on a buttered pan, bake 5 minutes in a hot oven, and when cool, put 2 together with the jam, letting it show around the edges. COCOA CAKES. Miss Anna Lawrence. 1 cup sugar, i cup butter, \ cup cocoa, ^ cup water, 1 cup flour, 3 eggs, 3 teaspoons baking powder, 1 teaspoon cinnamon. Mix as usual, adding cinnamon and cocoa last. Bake in gem pans. COCOANUT CAKE, NO. L Mrs. John Hoy. 1 cup butter, 3 cups sugar, 1 cup sweet milk, 4J cups flour, 4 well beaten eggs, 1 cup grated cocoanut, 2 heaping teaspoons baking powder. Bake in a loaf cake pan. CAKES. 209 COCOAXUT CAKE, NO. 2. Mrs. Alta Hoskins. J cup butter, 2 scant cups sugar, yolks of 4 eggs, whites of 2, 1 cup milk, 3^ cups flour, 2 teaspoons baking powder. Bake in layers. Cover with boiled icing and sprinkle with cocoanut. COCOANUT COOKIES. Mrs. David Evans. 1 cup butter, 2 cups sugar, 1 cup grated cocoanut, 2 eggs, 1 teaspoon vanilla, 2 teaspoons baking powder. Add flour enough to roll out thin. Bake in moderate oven. COCOANUT GINGER CAKES. IJ ounces flour, U ounces rice flour, 2 ounces butter, 2 ounces powdered sugar, 1 gill molasses, i ounce ginger, 1 ounce grated cocoanut, grated rind of ^ lemon. Boil the molasses and butter in a saucepan, add all the other material and stir briskly for 5 minutes. Butter a pastry tin and drop the mixture in with a tablespoon. Bake in a moderate oven 20 minutes. COCOANUT MACAROONS. "Oakland." 1 pound grated cocoanut, 1} pounds pulverized sugar, 6 whites of egg-, a little oil of lemon. Mix the sugar and cocoanut and brown them a little over the fire; add the flavoring and the eggs well beaten, drop on well buttered pans with a teaspoon. Bake in cold oven. COFFEE CAKE. Mrs. James R. Lanning. 1 cup butter. 2 cups sugar, 1 cup strong cofYee, 3 eggs, 1 cup raisms, i teaspoon all kinds of spices, 1^ teaspoons baking powder, i cup milk, Hour enough for a smooth batter. COFFEE CHOCOLATE CAKE. Mrs. Matilda Sines. S cup butter, 2 cups sugar, 2 eggs, 3 cups flour, 1 teaspoon vanilla, J cup strong coffee, 1 square chocolate, i cup milk, 3 tea- spoons baking powder, } teaspoon salt. Bake in a loaf cake pan. COFFEE FRUIT CAKE, NO. 1. Mrs. Marion Wallace. 1 cup butter or lard, 8 cups sugar, 2 cups raisins, 2 cups cur- rants, 1 cup chopped citron. 4 eggs, 1 pint black coffee, 2 tea- spoons cinnamon, 1 teaspoon each nutmeg and allspice, 1 teaspoon soda, flour enough for a stiff batter. 14 210 OLD COUNTRY RECIPES AND NEW. COFFEE FRUIT CAKE. NO. 2. Mrs. Robert Wilson. 1 cup butter, 2 cups sugar, 4 eggs, 1 cup hot coffee, flour for a stiff batter, 2 cups raisins, 2 cups currants, 1 teaspoon soda, 2 teaspoons nutmeg, 1 teaspoon each cloves and allspice. Bake 2 hours in a moderate oven. COFFEE LAYER CAKE. Mrs. Port Slatzer. ^ cup butter, 1 cup brown sugar, J cup molasses, ^ cup strong coffee, 2 cups flour, J teaspoon salt, 1^ teaspoons mixed spices, 2 teaspoons baking powder, 2 eggs. Bake in laj^ers. Put together with boiled icing made with coffee instead of water. COOKIES, NO. 1. Mrs. Richard Jones. 2 quarts flour, 1 full cup lard, 2^ cups sugar, 1 cup sour milk or buttermilk, 1 teaspoon soda, 2 teaspoons baking powder. Mix as for pie crust and roll thin. Flavor with vanilla or lemon. COOKIES, NO. 2. J cup sour cream, 1^ cups sugar, 1 cup butter, 3 eggs, J tea- spoon soda, I nutmeg grated, flour to roll thin. Bake in a quick oven. CREAM DROP CAKES. 1 cup rich sour cream, 1 cup sugar, 1 egg, ^ teaspoon soda, flavor to taste, enough flour to stiffen. Drop from the spoon on buttered tins and bake in a moderate oven. CREAM PUFFS. Mrs. Wm. Grandy. ^ cup butter, 1 cup flour, 1 cup hot water, 3 eggs. Filling: 1 cup milk, J cup sugar, 1 egg, 2 tablespoons flour. Flavoring to taste. Boil the water and butter together, and stir in 1 cup sifted flour. Take off and stir to a smooth paste. When cool, add 3 un- beaten eggs and beat 5 minutes. Drop by tablespoons into a greased pan, and bake in a quick oven 2-5 minutes. Cook the fill- ing thoroughly and flavor. When both are cool, open the puffs at one side and fill. CREAM SPONGE CAKE. Mrs. M. Breeze. 1 cup sugar. 11 cups flour, J cup sweet cream, 1 teaspoon bak- ing powder, 1 teaspoon lemon extract, 2 eggs, a pinch of salt. Beat the eggs together in a cup and fill up the cup with cream. ]\Iix and bake quickly. CAKES. 211 CROSTRI. Get quite liot in a saucepan without hoiling '^ cup milk, IJ- tablespoons white sugar, 4 tablespoons butter, 1 saltspoon salt and 1 teaspoon vanilla. Pour into a bowl, and add 2 well beaten eggs, then mix in little by little 6 cups sifted flour, and 2 saltspoons baking powder. Place on a floured board, and knead vigorously for lU minutes, return to bowl and let stand 35 minutes." Divide the batter into 18 equal balls, roll out as thin and round as pos- sible, and let stand 15 minutes more. Fry in very hot lard mixed with a little butter, until a good brown. Take out with a skimmer, drain on a cloth, and sprinkle with powdered sugar. They will keep several days. CRULLERS, NO. 1. Mrs. B. Leonard. 2 cups sugar, 2 cups sour milk, 3 eggs, 2 level teaspoons soda, 6 tablespoons melted butter, a pinch of salt, flour enough for soft dough. Flavoring to taste. Roll out, cut in rings, and fry in boiling lard. CRULLERS, NO. 2. Mrs. Hugh Ewing. 5 cups flour, 2 cups sugar, 1 cup butter, 4 eggs, 1 spoon rose- water, nutmeg to taste. Cream the sugar and butter, add the other ingredients beating the eggs separately, roll lightly into a sheet J inch thick, cut with jagging irons into long, narrow strips, twist and frv in boiling lard. CRUMB CAKE, NO. 1. Mrs. Eva Eberts. 2 cups sugar, 1 cup lard, 3 cups flour, 3 eggs, 1 pint buttermilk, 1 teaspoon soda, 1 teaspoon of each kind of spices. Crumb together the sugar, lard and flour as for pies. Dissolve the soda in the buttermilk, add the snices and eggs, beat up well, and add to the dry mixture. BaJella Hoy. 1 cup butter, 2 cups sugar, 21 cups flour, 3 eggs, 1 teaspoon vanilla, 1 cup English walnut meats, 1 cup chopped raisins, ^ cup coffee, 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon cinnamon. Beat all together well : drop by spoonfuls on buttered tins, and bake in a moderate oven. GINGERBREAD, NO. 1. Mrs. Joseph Turner. . 1 cup butter, 1 cup sugar, 1 cup molasses, 1 cup sour milk, 2 well beaten eggs, 2 teaspoons soda, ^ teaspoon salt, 2 teaspoons ginger, 1 teaspoon cinnamon, 1 cup raisins, flour enough for a stiff batter. GINGERBREAD, NO. 2. Mrs. Wm. Stephenson. 2 cups sugar, 2 cups buttermilk, 1 cup baking molasses, 2 eggs, 1 tablespoon pinger, 1 teasporwi soda, flour enough for a smooth batter. Mix, putting the soda in the buttermilk, and bake in a moderate oven. GINGERBREAD, NO. 3. Mrs. •Frank Hoy. 1 cup lard, 2 cups sugar, 1 cup molasses, a pinch of salt, li tablespoons ginger, 2 eggs, 1 cup sour milk, 3 cups flour, 1 table- spoon baking soda. GINGERBREAD LOAF. Miss Daisy M. Tucker. 2\ cups sugar, 1} cups molasses, 1 tablespoon lard, 2 cups buttermilk, 3 eggs, 1^ tablespoons ginger, 1 teaspoon soda, flour for medium batter. 218 OLD COUNTRY RECIPES AND NEW. GINGERBREAD WITHOUT EGGS. 1 tablespoon butter, 1 tablespoon ginger, \ cup brown sugar, 2 cups molasses, 2 cups water or sour milk, li^ teaspoons soda, flour for a soft batter. Stir up quickly and bake in a moderate oven. GINGER COOKIES. Mrs. Chas. Evans. 1 cup molasses, 1 cup brown sugar, 1 cup milk, 4 teaspoons soda, 1 cup lard or butter, 1 tablespoon ginger, 1 teaspoon cinnamon, flour enough to roll out. Mix well and let stand over night ; in the morning roll out, cut and bake in a quick oven. GINGER DROP CAKES. Mrs. J. W. Brumage. 1 cup light brown sugar, i cup butter, \ cup cold water, ?. cup molasses, 1 egg, 1 large tablespoon ginger, 1 teaspoon soda, flour for a thick batter. Drop by teaspoons in a well greased pan, and bake in a moderate oven. GINGER SNAPS, NO. 1. Miss H. C. Van Meter. 1 cup butter or lard, 1 cup sugar, 1 pint N. O. molasses, H tablespoons ginger, \ tablespoon soda in hot water, 3 pints flour or enough to stiffen. Roll out thin and bake. The dough will keep seve "al days. GINGER SNAPS, NO. 2. i pound butter or lard, \ pound brown sugar, 2 pounds flour, 1 pint milk, 1 large tablespoon ground ginger, a dash of cayenne. Rub the butter and flour thoroughly together ; add the other dry ingredients, mix well, and add slowly the milk ; knead and roll out into a very thin sheet ; cut with a small round cutter, and bake in a moderate oven untij a light brown. GINGER SNAPS, NO. 3. jMrs. Guy Bigum. 1 can Orleans molasses, 1 cup butter, 1 cup sugar, 1 heaping tablespoon ginger, 1 heaping tablespoon soda, 1 cup hot coffee, flour enough for a stiff dough. Mix well, dissolving the soda in the coffee, roll out thin, cut and bake. GOLD CAKE. Mrs. B. D. Jaggi. \ cup butter, 1 cup sugar, 2 cups flour, J cup sour milk, yolks of 4 eggs, 1 tablespoon cornstarch, 1 teaspoon vanilla, ^ teaspoon soda. CAKES. 219 HERMITS. 1 cup sugar, n cup butter, U cups flour, 2 eggs, 1 level teaspoon soda, 1 pound chopped English walnuts, 1 pound blanched and chopped almonds, 1 pound seeded raisins, 1 teaspoon cloves, 1 teaspoon cinnamon. Bake in drop cakes. HICKORY NUT CAKE, NO. 1. Miss A. C. Murphy. J cup butter, 2 cups sugar, 3^ cups flour, 1 teaspoon vanilla, 1 pint hickory nut meats, s cup milk, whites of eight eggs, 3 tea- spoons baking powder. HICKORY NUT CAKE. NO. 2. 2 cups sugar, J cup butter, 1 cup milk, 3 cups flour. 1 large cup chopped hickorj- nuts, 5 whites of egg, 3 teaspoons baking powder, l\ teaspoons vanilla. Cream butter and sugar, add the other ingredients, beating well. Lastly add the whites of egg beaten stiff. Bake in layers 15 minutes in a moderate oven. Put together with boiled icing. HICKORY NUT CAKES. Mrs. Thos. Lynch. 2 cups sugar, 2 tablespoons flour, 1 egg, 1 cup nuts sliced line. Mix and drop on buttered tins. Bake in a quick oven. HONEY CAKE. 1 cup butter, 2 cups honey, i cup sour milk, t well licaten eggs, 1 tablespoon lemon essence, 1 teaspoon soda, flour for a very stiff batter. Bake at once in a quick oven m a loaf cake pan. HONEY CAKES. 1 quart strained honey, I pound powdered sugar, J pound butter, juice of 2 oranges or lemons, 1 grated nutmeg, 2 pounds or less flour. Make a dough stiff enough to roll out easily: beat well all over with a rolling pin : roll i inch thick ; cut with a tumbler dipped frequently in flour, lay on buttered tins and bake well. HUCKLEBERRY CAKE. 1 cup sugar, butter size of an egg, h cup milk, 1 egg. 1 teaspoon soda, 2 teaspoons cream tartar, 1 teaspoon vanilla, 2 cups flour, 1 pint huckleberries. Dredge and add the berries last and liake in a quick oven. Good hot or cold. 220 OLD COUNTRY RECIPES AND NEW. . JAM CAKE, N'O. 1. Mrs. Frank Spurgeon. 1 cup butter, 2 cups sugar, 3 cups flour, 6 eggs, 6 table- spoons sour milk, 1^ cups jam, 2 teaspoons soda, 2 grated nutmegs, 1 teaspoon each allspice and cinnamon. Bake in four layers witl: frosting between. If desired the jam may be used for a filling. JAM CAKE, NO. 2. Mrs. Samuel Auker. J cup butter or lard, 2 cups sugar, 3 eggs, 1 cup buttermilk, 1 teaspoon baking powder, 1 glass blackberry jam, 1 teaspoon each nutmeg, allspice and cinnamon, 1 cup raisins, 1 level teaspoon soda in the milk. Bake in a loaf cake. JELLY CAKE. Miss Nellie Alvis. I cup butter, 2 cups sugar, 1 cup sour milk, 3^ cups flour, 1 teaspoon nutmeg and cinnamon, 2 eggs, 1 cup seeded raisins, 1 teaspoon soda, 1 glass tart jelly, \ teaspoon cloves. Bake in layers, and put together with the jelly. JELLY JUMBLES. Mrs. Elizabeth Yoder. -J cup butter, 1 cup sugar, \ teaspoon salt, 1 well beaten egg, \ teaspoon soda in the milk, } cup sour milk, flour for a soft dough. Mix and let chill on ice. Pat into shape, a small piece at a time, cut with a round cutter, cut 3 holes in half the rounds with a thimble. Spread the plain rounds with jelly, cover with the others, press the edges together slightly, and bake in a quick oven. JELLY ROLL, NO. 1. Miss Mary Mahley. 1 tablespoon melted butter, | cup sugar, 1 cup flour, 3 eggs, 2 tablespoons sweet milk, 2 heaping teaspoons baking powder, 2 teaspoons vanilla or lemon flavoring. Beat together until very light, and bake in a moderate oven. When done, turn out on a damp cloth. Trim off the crusty edges, spread quickly with any tart jelly, and roll. JELLY ROLL, NO. 2. Miss Emma Keller. 2 eggs, 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, a little salt, enough hot water for thin batter. Stir all together adding the water last. When baked turn on a damp cloth, spread with any tart jelly, and roll. This must be baked in a very long, shallow pan, or else cut through the middle so it will roll. Use plenty of jelly. CAKES. 221 JELLY ROLL, NO. 3. Mrs. P. J. Clancy. 1 cup sugar, 1 cup flour, 2 teaspoons baking powder, 2 table- spoons sweet milk, 3 eggs. Bake in a sheet, cut through the niicklle, spread both halves with some tart jelly, and roll w^iile warm. JUMBLES. "Oakland." 1 pound butter, 1 pound pulverized sugar, 1} pounds flour, 1 gill rosewater, 5 eggs, lemon flavoring. . Lay on lightly buttered pans in little rings. KELLEY ISLAND CAKE. Mrs. Hugh Shuttleworth. 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs, J cup milk, 3 teaspoons baking powder. Bake in layer pans. For the filling, boil together 4 minutes, 1 grated lemon, 1 large, tart apple grated, 1 egg and 1 cup sugar. KISSES OR MERINGUES. "Oakland." 1 pound pulverized sugar, whites of 6 eggs^ lemon flavor. Beat the eggs very stiff, then stir in the sugar and flavoring lightly. Drop by large spoonfuls. Bake in a moderate oven. KOKOSING COOKIES. "A Friend in Need." 5 eggs, 4 tablespoons cream, J pound butter, 2 cups white sugar, 3 teaspoons baking powder, just flour enough to roll out. Beat eggs together. When rolled out sprinkle with sugar and roll again. LADY BALTIMORE CAKE, NO. L Miss Emily L. Curran. ^ cup butter, U cups sugar, ^ cup water, 2 teaspoons baking powder, 2} cups flour, whites of 4 eggs, 1 cup walnut meats, \ teaspoon salt. Bake in a moderate oven about 50 minutes. Cover with a boiled white icing flavored w-ith 1 tablespoon lemon juice; press into it as fast as spread fresh or prepared cocoanut. LADY BALTIMORE CAKE, NO. 2. "Boston Cooking School." 1 cup butter, 2 cups sugar, 3.V cups sifted flour. 1 cup milk, 1 teaspoon rosewater, whites of 6 eggs, 2 teaspoons baking powder. Bake in 3 layers. prqsting. Dissolve 3 cups sugar in 1 cup boiling water, and boil until it threads. Then pour slowly on the stiffly beaten whites of 3 222 OLD COUNTRY RECIPES AND NEW, eggs, beating constantly. Add 1 cup chopped raisins, 1 cup chopped nutmeats, pecans preferred, and five figs, cut into thin strips. Spread between the layers and all over the cake. LADY FINGERS. Yolks of 2 eggs, whites of 3, i cup powdered sugar, ^ tea- spoon salt, 3 cup flour, | teaspoon vanilla. Beat the whites of egg and sugar stiflf, then the stiff yolks and vanilla, lastly the flour sifted with the salt. Put a sheet un- buttered paper on a tin sheet, shape 4^ inches long by 1 wide, squeezing through a pastry bag, sprinkle with powdered sugar, and bake 8 minutes in a moderate oven. LANCASTER CAKE. Bake any good, delicate or white cake in layers. Put together with almond custard filling. LEMON CAKE. Mrs. James Alvis. 1 cup butter, 2 cups sugar, 1 cup sweet milk, yolks of 5, whites of 4 eggs, 3 fups flour, grated rind of 1 lemon, 2 heaping tea- spoons baking powder. Bake quickly in layer tins, and put together with boiled icing flavored with lemon juice. LEMON CRACKERS, NO. 1. Mrs. L. D. Tucker. 1 cup lard, 3 cups sugar, 1.^- pints sweet milk, 3 eggs, 5 cents worth of baking ammonia, 5 cents worth of lemon oil. Dissolve the ammonia in the milk ; cream sugar and lard to- gether, add the well beaten eggs, and the oil ; lastly the ammonia and milk. Stir in enough flour to make stiff batter, roll out thin, cut and bake. LEMON CRACKERS, NO. 2. Mrs. John S. Wilson. 1 pint sweet milk, 2^ cups sugar, 2 eggs, 1 cup lard, 5 cents worth lemon oil, 2 heaped teaspoons baking ammonia. LEMON JELLY CAKE. Mrs. Wilbur McDonald. 1 tablespoon butter, 1 cup sugar, 1 cup milk, 1 egg, 2J cups flour, 2 teaspoons baking powder. Bake in 3 layers. Put together with lemon filling. CAKES. 223 LIGHT FRUIT CAKE. Mrs. David Evans. 1 cup butter, 2 scant cups sugar, 1 cup milk, 3 cups thrice sifted flour, 2 teaspoons baking powder, whites of G eggs, \ pound chopped English walnuts, 2 slices candied pineapple chopped, ^ pound glace cherries, h cup grated cocoanut. Seedless raisins may be used instead of, or in addition to the cherries. MADELEINE AU CAFfi. Filippini. ^ cup sugar, 3 tablespoons butter melted, 1 cup flour, 4 eggs beaten together, 3 tablespoons strong coffee, \ teaspoon baking powder. Beat the eggs together, beat in the sugar, add the flour and cofifee, melted butter and baking powder, stirring in very lightl3^ Grease a pastry tin, and bake in a moderate oven 20 minutes. Take from the oven, sprinkle a little powdered sugar over it, cut in triangular pieces, and serve hot. Any other variety of madeleine can be made by changing the flavor. MAPLE SUGAR CAKE. Miss McMath. 1 cup maple sugar, 1 cup sour cream, \\ cups flour, 1 egg, 1 teaspoon soda, a pinch of salt. Bake in a loaf cake pan. ALAPLE SUGAR CAKES. Mrs. Dick Spicer. 1 cup maple sugar, butter size of an egg, 2 cups flour, 1 heap- ing teaspoon baking powder, an even teaspoon salt, 1 cup sweet milk. Soften a cake of maple sugar in the oven and shave a cup of thin slices from it. Granulated maple sugar may be used instead, hut the texture will not be the same. Mix the dry ingredients, then the butter, milk and lastly the sugar. Beat up quickly, roll out, cut with a biscuit cutter and bake in a quick oven 10 minutes. MARBLE CAKE, NO. \. Mrs. Henry Taylor. Light Part. 1 cup white sugar, i cup butter, 1| cups flour, whites of 2 eggs, 1 teaspoon baking powder, \ nutmeg, I cup tjiilk. Dark Part. \ cup brown sugar, \ cup butter, 2 cups flour, yolks 2 eggs, 1 teaspoon baking powder. -V cup molasses. \ cup milk, 1 teaspoon each cloves and cinnamon. Beat the light and dark parts separately, put them into a loaf cake pan in alternate spoonfuls, and bake in a moderate oven. 224 OLD COUNTRY RECIPES AND NEW. MARBLE CAKE, NO. 2. Mrs. Herbert Minchell. Dark Part. Yolks of 4 eggs, 1 cup brown sugar, \ cup butter, 1 teaspoon baking powder, 1^ cups flour, h cup milk, 2 ounces melted chocolate, 1 teaspoon vanilla. Light Part. \ cup butter, 1} cups white sugar, 1 cup water, 2J cups flour, 1 teaspoon baking powder, 1 teaspoon almond extract, whites of 4 eggs. MARBLE CAKE, NO. 3. Mrs. Henry Thompson. Light Part. 1 cup butter, 2 cups white sugar, 1 cup sweet milk, 4 cups flour, 1 teaspoon cream tartar, \ teaspoon soda, whites of 8 eggs. Dark Part. i cup butter, 1 cup brown sugar, s cup milk, 2J cups flour, 1 teaspoon cream tartar, ^ teaspoon soda, yolks of 8 eggs. Mix each part separately, adding 2 teaspoons each allspice and cloves, \ teaspoon nutmeg and 4 teaspoons cinnamon to the dark part. Bake in a moderate oven in layer pans, and put together with boiled icing. MARGUERITES. "Dainty Dishes." 15 teaspoons powdered sugar, J pound chopped nuts, whites of 5 eggs beaten stiff, wafers. Beat up well, spread on square or salted wafers, and brown in the oven. Or a boiled icing may be made and the nuts stirred in. MOCHA CAKE. Beat very hard for 5 minutes, 3 tablespoons sugar, the yolks of 4 eggs, \ teaspoon vanilla, and 1 tablespoon very strong coffee. i\dd 2 tablespoons sifted flour, and the stiff whites of the eggs. Bake in a small square layer cake pan for 20 minutes. When a little cool, turn out of pan, cut in two crosswise, spread half a Mocha Cream filling on the split side,' put the cakes together, spread the rest of the filling on top, dust with sugar, and serve fresh. MOCHA CAKES. "Boston Cooking School." Bake a sponge cake in sheets ; cut in rounds, and slice each round in 3 pieces crosswise. Beat J cup butter to a cream with 1 cup sugar, and add 1 cup cooled cream or custard filling ; color and flavor as you choose. Put the slices together again with a thin layer of this frosting ; spread it over the sides and roll in shredded cocoanut. Spread the top, and ornament as fancifully as possible with colored icing forced through tubes, candied fruit, etc. CAKES. 225 MOLASSES COOKIES. Mrs. Edith Campbell. 1 cup sugar, 1 cup molasses, f cup sour milk, 1 cup butter, 1 teaspoon ginger. 1 teaspoon soda, flour enough to stiffen. Roll out thin, cut and bake in a quick oven. .MOOXSHINES. 1 cup yellow sugar, \olks of 6 eggs, a pinch salt, flour for a soft dough. Roll vcrv thin, cut with a tumbler, drop into hot lard, and fry quickly. Sift powdered sugar over them. MOXAHALA COOKIES. Mrs. Charles Williams. 2 cups soft white sugar, 1 cup luitter or lard, 3 eggs, 1 tea- spoon soda in hot water, flavor to taste, flour for a soft dough. NUT BREAD. Mrs. John C. Snee. i cup sugar, 1 cup milk, 3'; cups flour, 1 egg, 1 teaspoon salt, i cup chopped pecans, 2 heaping teaspoons baking powder. Bake in slow oven. NUT CAKE, NO. 1. Mrs. Sarah Cotterman. i cup butter, IJ cups sugar, 2h cups flour, 1} teaspoons baking powder, 3 eggs, i cup milk. 1 cup any kind of nutmeats, 1 tea- spoon vanilla. Mix well together in a rather firm batter, and bake in a deep paper lined pan in a steady oven 3.5 minutes. NUT CAKE, NO. 2. Mrs. W. T. Sprankel. i cup butter, 1 cup sugar, i- cup milk, 2 cups sifted flour, 2 eggs, 1 cup seeded and chopped raisins. 1 coffee cup chopped Eng- lish walnuts, I teaspoon soda. 1 teaspoon cream of tartar. Beat eggs separately, add nuts and raisins last, and bake in moderate oven. NUT COOKIES. Mrs. Joseph Brooks. 1 cup sugar, 2 level tablespoons butter. 2 cups chopped nuts, 3 tablespoons sour cream, 2 eggs, \ teaspoon soda, a pinch of salt. Add enough flour to make a stiff dough that will roll out very thin. Cut in rounds and bake in a moderate oven. 15 2?6 OLD COUNTRY RECIPES AND NEW. OAT CAKES. Mrs. L. M. Call. 2 cups sugar, 3 cups Mother's Oats, 3 cups sifted flour. 2 eggs, 1 teaspoon soda, 1 teaspoon cinnamon, 1 cup raisins, 3 tablespoons sour milk, 1 cup butter. Mix well, roll out thin, cut and bake in a moderate oven. OATMEAL CAKES. Mrs. W. E. Thompson. i cup butter and lard mixed, 2 cups brown sugar, 3 cups oat- meal, 2 cups flour, J package seeded raisins, 3 eggs, 1 small cup buttermilk. 1 teaspoon cinnamon, 1 even teaspoon soda, a pinch of salt. Mix well, roll out thin, cut and bake in quick oven. OATMEAL COOKIES. Mrs. John D. Martin. 1 cup rolled oats. 1 cup brown sugar, 1 cup melted butter, I teaspoon soda in hot water, 2 eggs, 1 cup raisins. 1 cup nutmeats, flour enough to roll thin. Cut and bake in quick oven. OAT^IEAL MACAROONS. Miss Esther Bashford. 1 tablespoon butter, 1 cup susar, 2 ea;2S, beaten separately, 1 teaspoon vanilla, 1 teaspoon salt, 2h cups rolled oats. Mix all together and drop in small teaspoons on a buttered pan. Bake in quick oven. OHIO CUP CAKES. Mrs. Hugh Ewiiig. 1 cup butter, 2 cups sugar. 4 cups flour. 1 cup sour creain, 5 eggs, 1 small teaspoon ."^oda in a little warm water. Pake in small pans. OLLY KOEKS. Mrs. Seth Robinson. Make a good doush for raised doughnuts, roll i- inch thick, cut with a small biscuit cutter, let rise, and when light roll down a little, lay a few raisins rolled in cinnamon in the centre, wet the edges with the fingers, double them over and press the edges firmly •together. Fry in boiling fat. ONE EGG CAKE. Mrs. T. J. Price. J cup butter, 1 cup sugar, 1 e^g, 2 cups flour, 1 cup sweet milk, 2 teaspoGn.s baking powder. Bake in a hot oven. CAKES. 227 ORAXCiE CAKE, XO. 1. Mrs. Thomas Taylor. 2 cups sugar, 5 cuj) butter, 8 eggs, 1 cup milk, 2 cups flour, 2 teaspoons baking powder. I'illing: 1 cup sugar, 1 egg, juice and grated rind of 2 oranges, 1 tablespoon butter. ORANGE CAKE, XO. 2. Mrs. Lemuel Rush. 2 cups sugar, 1 cup butter. 1 cup sweet milk, •■'. cups flour, yolks of 5, whites of 4 eggs, grated rind and juice of 1 orange, 2 teaspoons baking powder. Bake in layers. I'or the fdling, beat up the white of the Hth egg with 1 tablespoon sugar, and a little orange juice. ORANGE CAKE, NO. 8. Miss Stella Turner. 2 cups sugar, 2 cups flour, .] cup water, yolks of '> and whites of 3 eggs, 2 teaspoons baking powder, juice and rind of 1 orange. Bake in layers and use orange icing. ORANGE LOAF CAKE. Mrs. Goldie Hoy. i cup butter, 2 cups sugar. 2 cups flour. 5 eeJTs, 2 teaspoons bakinff powder, } cup oransre juice, grated rind of 1 orange. Mix and bake in a loaf cake. ORANGE MADELEINE. I\Iake 1 layer of any good delicate cake, seasoning with lemon or orange juice. Turn upside down on a cloth, spread orange marmalade over it, and snread this again with orange glaze. A little finely chonped ni'^tachio nuts is a good addition, sprinkled over the top. Serve hot. ORANGE WAFERS. } cup butter, J cup sugar, yolks of 2 eggs, 1 tablespoon orange juice, and the grated peel of 1 orange, 1 scant cup flour, 1 tea- spoon baking pow'der. Chill the ingredients, mix well, roll very thin, put a piece of candied orange peel on the top of each wafer, and bake in a quick oven. PAINESVTT.LE SEMINARY GINGERBREAD. Miss Prescott. 1 heaping tablespoon butter. 1 cup molasses, 1 cup sugar, 1 teasroon cinnamon, 4 cups flour. 1 cup sour milk, 2 teaspoons soda, 1 teasfoon fri'T^er. Bake in shallow pans and serve hot. Dissolve the soda in hot water, but, if sweet milk is used, take baking powder instead. 228 OLD COUNTRY RECIPES AND NEW. PEACH BLOSSOM CAKE. Mrs. Jas. O'Donnell, Jr. 1 cup sugar, \ cup butter, whites of 3 eggs, flour for not too stiff batter, 2 teaspoons baking powder, 1 scant cup milk, pink sugar, ahnond extract. Beat the cake well, bake Iialf in 2 layers, add enough red sugar to get the desired coloring in the second half, bake that in 2 layers, and put together with boiled icing. PEACH LAYER CAKE. Take any good layer cake recipe. Spread white icing over a layer, then cover with thin slices of ripe peaches ; put a second layer of the cake over this, which treat in the same way. When the top layer is on dust it with powdered sugar. Apricots or berries may lie used in place of peaches, and preserved fruit in- stead of the fresh. PEANUT COOKIES. 2 heaping tablespoons butter, .]- cup sugar, 1 Qgs:,. 1 cup flour, 1 tablespoon milk, 1 teaspoon cream tartar, I teaspoon soda, 1 cup finely chopped peanuts. Drop with tlie spoon onto buttered tins. \i the recipe is doubled, do not double soda or cream tartar. PHIL SHERIDAN CAKE. "Buckeye Cook Book." 4 cups confectioner's sugar, 1 cup butter, 1.^ cups sweet milk, 5 cups flour. 1 teaspoon soda in the milk, 2 teaspoons cream tartar, whites of 16 eggs. PINEAPPLE CAKE. 1 cup butter, 2 cups sugar, l cun milk. 3 cups flour. 2 teaspoons baking powder, 6 eggs beaten separately. Mix well and bake in layers. Make a thick boiled icing add- ing the juice of 1 orange. Spread thickly over thv= layers, and sprinkle with grated pineapple. Best eaten fresh, or served in one laver. PLAIN CAKE. Mrs. Margaret Price. ^ cup butter, 1 cup sugar, .} cup milk. 2 eggs, nutmeg to taste, a pinch of salt, 1 heaping teaspoon baking powder, flour enough for a soft batter. POLISH CROQUETTES. Filippini. Beat well together the whites of ?> egp-s. 2 tablespoons sugar, ]\ ounces chopped almonds, U ounces si-^ted flour and i teaspoon vanilla. Butter and flour a pastrv pan. Take a tablespoon of the mixture and lightly roll in powdered sugar to a croquette form; put in the pan. When all are done, bake in the Oven 10 minutes or until a golden brown. Serve at once. CAKES. 229 POOR MAX'S CAKE. Mrs. Thomas Rice. 1 cup sugar, 1 tablespoon lard, 1 cup buttermilk, 1 large cup raisins and currants, 1 teaspoon soda, 1 teaspoon mixed ground spices, 1} cups flour. Mix and beat well. This makes 2 layers. For tilling, take 1 cup buttermilk, 1 cup sugar, and boil to a thick syrup. Spread on the outside also. PORK FRUIT CAKE. Mrs. Howell Thomas. 1 pound salt fat pork, 3 cups sugar, 1 cup Orleans molasses, 7 cups flour, 1 tablespoon soda, 1 nutmeg, 1 teaspoon cinnamon, cloves and allspice, 1 pint boiling water, 2 pounds raisins, 1 pound currants, 1 pound almonds, J pound citron, | pound lemon peel. Grind the pork well ; mix and bake 4 hours in a slow oven. This will make 2 large cakes. POUND CAKE. Mrs. Hugh Ewing. 1 pound butter, 1 pound sugar, 1 pound sifted flour, yolks of 12 eggs, whites of 0, 1 teaspoon grated nutineg, 1 teaspoon essence of lemon. Bake 1 hour in a quick oven. Queen Pound Cake requires the addition of 1 wine glass rosewater, wine and brandy, and 1 handful currants. PRINCE CAKE. Mrs. Wm. Eberts. Ti cup butter, 2 cups brown sugar, 1 cup buttermilk. '^ cups flour, 2 cups raisins, 4 eggs, 4 tablespoons New Orleans molasses, 1 tea- spoon cinnamon, J teaspoon nutmeg, 1 teaspoon cloves, 1 teaspoon soda in milk, and 1 in flour. Bake in layers, using a caramel filling. PRINCE OF WALES CAKE. Mrs. P. W. Weymueller. BL.^CK P.\KT. h cup butter, 1 cup brown sugar, h cup sour milk. 1 cup flour, i cup cornstarch, yolks of :^ eggs, h teaspoon soda in warm water. 1 teaspoon each cinnamon and nutmeg. WItlTE P.\RT. I cup butter, 1 cup powdered sugar, i cup sweet milk. 1 cup flour, \ cup cornstarch, wh.ites of 3 eggs, 2 teaspoons baking pow- der. 1 teaspoon of almond or vanilla flavoring. Take each r.art in 2 layers. Put together alternately with al- mond cream filling. .liLMONn CKEAM KII.LIXG. Blanch and pound to a paste 1 pound of almonds ; add 1 coffee cup sweet cream, 2 tablespoons corns'arch scalded in a little sweet 230 OLD COUNTRY RECIPES AND NEW. milk, 1 tablespoon sugar, and a little almond extract. Beat well together. Spread between the layers. The top may be frosted with plain frosting if desired. PUFF BALL DOUGHNUTS. ^Irs. Rose Wallace. Beat 3 eggs very li.'lit, add 1 cup sugar, 1 pint sweet milk, salt and nutmeg to taste, and enough flour to permit the spoon to stand upright in the batter. Sift 2 teaspoons baking powder in the flour. Drop by spoonfuls into boiling fat. QUEEN CHARLOTTE'S CAKE. Mrs. E. S. Martin. Set a sponge with 1 pint of sifted flour, 1 teacup warm milk, and 1 cake of yeast, or 2 tablespoons of liquid yeast with half a teaspoon salt. Let it rise in a warm place till very light. Then add i pound of butter and :} pound powdered sugar, beaten to a cream, 4 eggs, 1 cup flour, i pound candied peel cut fine, 1 teaspoon powdered cinnamon, and a small cup of blanched and chopped almonds. Let stand J hour, and then bake 1 hour in a moderate oven. While still hot, prick holes with a sharp knife and pour in a syrup made of one cup of sugar and a large tablespoon of water boiled together five minutes. Cover the top of the cake with harle- quin comfits, or dust it thick with powdered sugar. RAISED DOUGHNUTS. 1 pint milk, \ cup butter, \ cup lard, 1 teaspoon salt, 1 cup A'east, 'Ih cups sugar, 4 well beaten eggs, "J teaspoons cinnamon, a little nutmeg, flour as needed. Warm the milk, stir into it the salt, yeast, shortening and flour enough to make a stiff batter. Set near the stove to rise. When light work in the sugar, eggs and spices ; add flour until not quite as stiff as bread, kneading well ; let rise again until very light, roll out thin and cut into small round cakes. Fry in hot lard and sprinkle sugar 6ver them. RIBBON CAKE. Make a layer cake, adding fruit and spices to h the dough. Make the middle layer of this, and put together with boiled white icing. RICE CAKE. \ pound flour, \ pound ground rice, ', pound butter, \ pound sugar, 2 eggs, l teaspoon flavoring, 1 teaspoon baking powder, \ cup milk. Bake in a greased and papered loaf cake pan H hours in a moderate oven. CAKES. 2;;i ROCK CAKES. "Oaklanil." 1 pound chopped almonds, 1 ounce cinnamon, 2U ounces pul- verized sugar, whites of 4 eggs. Mix, form in little steeples, set on buttered pans, and bake in a very cold oven. ROSVS GINGERBREAD. Mrs. George Justus. 1 cup butter and lard mixed, 2 cups sugar, 1 cup molasses, 1 teaspoon soda, 3 teacups flour, 1 cup sour milk, 4 eggs, 2 teaspoons ginger. Beat the molasses, sugar and eggs together, add butter, milk with soda and flour, lastly the ginger. RUSSIAN ROCKS. Miss Heall Ewing. 1] cups dark brown sugar, 1 cup butter, 3 cups flour, 1 pound chopped raisins, 3 eggs beaten separately, 1 teaspoon soda in \ cup hot water, 2 teaspoons cinnamon, 1 teaspoon cloves, 1 pound chopped nuts. Alix well together, drop with a teaspoon on buttered tins, and bake brown. SCOTCH CURRANT BUN. Mrs. II. C. Begland. 2 pounds flour, \ pound butter, 1 pound raisins, 1 pound cur- rants, i pound soft sugar, \ ounce each cinnamon and allspice, grated yellow rind 1 lemon, ', pound each candied orange and lemon peel, \ pound blanched and chopped almonds, }f ounce ground ginger, \ teaspoon Cayenne pepper, h teaspoon salt. Add a little salt to the flour, and mix with j-east and warm water, as if for bread. Set in a warm place to rise. When risen, work into it the butter slightly warmed, and let rise again for i hour. Have the fruits prepared in advance, and slightly warmed when the dough is ready for them. Mix the sugar, spices, salt, pepper and lemon peel together and work into the dough. Keep the latter by the fire to keep warm. Butter the baking tins and heat them. Take out about i the dough, mix it well with the fruit until smooth. Roll out the remaining dough very thin, and line the pans with it, keeping a piece to coyer with. Fill in with the mixture about 'i full, smooth it over, wet the edges of the paste lining and put on the thinly rolled covers. Brush the top with beaten eggs, prick it with a fork, and pierce with a skewer in several places down to the bottom of the tins. Let the buns stand to rise again for ] hour, set them in the oven and bake slowly for 2 or 3 hours. SCOTCH SAND LOAF. Miss H. C. Moodie. 1 pound sugar, 1 pound butter, 1 pound flour, 6 eggs, 1 pint milk, 1 cup citron and orange peel, 3 heaping teaspoons baking powder. Stir all together and bake in a moderate oven. 232 OLD COUNTRY RECIPES AND NEW. SCOTCH SCONES, No. 1. I\rrs. Janet Park. 1 tablespoon lard, 2 tablespoons sugar, 1 cup currants, 1 table- spoon salt, 2 teaspoons baking powder, 2 quarts flour. Use water fcir mixing. Roll out like biscuits, i inch thick, cut into squares and bake in a hot oven, 10 or 15 minutes. SCOTCH SCONES, NO. 2. Mrs. Isabel Lawson. Thoj^oughly mi.x while dry 1 quart of sifted flour loosely nieasurccT with 2 heaping teaspoons baking powder, then rub into it a tablespfon butter and 1 teaspoon salt, working the butter well in. Add enough sweet milk to make a very soft paste. Roll out the paste about \ inch thick, using plenty of flour to roll with. Cut it into triangles about 4 inches to a side. Or cut round the size of a saucer and scar across to form 4 quarters. Flour the sides and bottom of a biscuit pan, and place the pieces on it. Bake imme- diately in a quick oven 20 to 30 minutes. When half done brush over with sweet milk. SCOTCH SHORTBREAD. Mrs. Robert Essex. h pound butter, \ pound sugar, 1 pound llour. Cream the butter and sugar. Add the flour gradually, VO/^ knead until perfectly smooth. Divide into several round or squarf pieces flattened out thin, pinch the edges, prick over with a fork, and bake in a moderate oven until a nice brown color. Sprinkle with powdered sugar. SEED CAKES. I pound butter, 1 pound sugar, 1 cup sour cream, 1 teaspoon soda, 1 tablespoon caraway seeds, flour enough to roll thin. Bake in a quick oven. SILVER AND GOLD CAKE. Mrs. Julia Slatzer. SILVER. 1 cup butter, 2 cups sugar, 3 cups flour, 1 cup milk, whites of eggs, i teaspoon soda, 1 teaspoon cream tartar. GOLD. I cup butter, 1 cup sugar, 2 cups flour, | cup milk, yolks of 5 eggs, h teaspoon soda, 1 teaspoon cream tartar. These cakes may be baked in layers and put together with a white icing, or in separate cakes. They may be flavored with the same or with dift'erent flavorings. ^, SILVER CAKE. Mrs. EUen Alvis. i cup butter, 1 cup sugar. 1 cup sweet milk, i teaspoon lemon extract, whites of 8 eggs, 2 cups flour, 2 teaspoons baking powder sifted in the flour. CAKES. 233 SOFT GINGERBREAD, No. 1. Mrs. R. Walters. / 1 cup butter, i Clip brown sugar, 2 cups molasses, 3 eggs, 1 cup sour milk, 1 tablespoon ginger, 1 teaspoon cinnamon, 1 tea- spoon soda, 4 cups flour. Dissolve the soda in 1 tablespoon hot water, and bake in a moderate oven 1 hour. SOFT GINGERBREAD, No. 2. Mrs. Matilda Whitmer. I cup sugar. 1 cu]) molasses, -V cup butter, 2\ cups flour, 1 cup boiling water, 2 well beaten eggs, 1 teaspoon each ginger, cinna- mon and cloves, 2 teaspoons soda in the hot water. SOFT GIXGERBREAD, NO. 3. Mrs. J. Ward. 1 cup sugar, 1 cup molasses, 1 cup shortening, 2 teaspoons soda in boiling water, 2 eggs, 1 teaspoon each ginger and cloves, 1 tea- spoon cinnamon, flour for a soft dough. SOFT JUMBLES. Mrs. Newton Irvin. 1 cup butter, U cups sugar, 1 cup milk or thin cream, grated rind. of 1 lemon, 3 "cups flour, 3 eggs, 2 teaspoons baking powder. Pour in rings in a greased pan, and bake slowly until a golden brown. SPANISH BUN. Mrs. Chas. Hoy. 1^- cups brown sugar, 1 cup sour cream, 2 eggs, 2 cups flour, 1 teaspoon each nutmeg, cinnamon, cloves, allspice and soda. If sour milk is used instead of cream, add i cup butter. Bake in gem pans or in a shallow loaf. SPICE CAKE, NO. 1. Mrs. George White. IJ cups brown sugar, ij cup butter. 1 cup sour milk, 1 level teaspoon soda, a little sliced lemon peel, \ cup grated chocolate, 1 teaspoon grated nutmeg, 2| cups flour, 3 eggs beaten separately, 1 cup each raisins and currants, 2 grated apples, k cup nuts. 3 teaspoons ground cinnamon, 1 teaspoon cloves. SPICE CAKh:, NO. 2. Mrs. Hannah Price. 1 cup butter and lard mixed, 2 cups sugar, 3 cups flour. 1 cup sour milk, J teaspoon nutmeg, 4 tablespoons molasses, yolks 4 eggs, whites of 2, 1 cup seeded raisins, 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon cloves. Mix as usual, adding the molasses to the sour milk and then tl-e soda. Bake in 3 layers. Beat the whites of 2 eggs stiff with two tablespoons sugar, flavor with lemon juice and use tor tilling. 234 OLD COUNTRY RECIPES AND NEW. SPONGE CAKE, XO. 1. Mrs. Hugh Ewing. , 12 eggs, their weight in sugar, =} their weight in flour, rinu of 3 lemons, juice of 1, 1 wine glass wine. Beat up quickly and bake in moderate oven. SPOXGE CAKE, NO. 2. Mrs. George Leyshon. 1.} cups sugar, 1.] cups flour, 3 eggs, 2 teaspoons lemon juice, 1 teaspoon baking powder, i- cup boiling water. Mix the baking powder with the flour, beat the yolks sepa- rately together, beat in the sugar, add the flour gradually and lightly, and lastly the hot water. SUNSHINE CAKE. "Boston Cooking School." II cups powdered sugar, whites of 10 eggs, yolks of G, 1 cup flour, 1 teaspoon cream tartar, 1 teaspoon lemon extract. Beat the whites of egg until stiff and dry ; add sugar gradu- ally still beating; then add the yolks beaten thick, and the extract. Lastly cut and fold in the flour with the cream tartar. Bake 5U minutes in a moderate oven in an angel cake pan. SURPRISE CAKE. Mrs. H. W. Clark. RED. ^ cup butter, ^ cup red sugar, strong, 2 cups flour, ^ cup water, 2 teaspoons baking powder, whites of 4 eggs. YELLOW. ^- cup butter, I- cup sugar, strong, 2 cups flour, J cup water, 2 teaspoons baking powder, yolks of 4 eggs. Bake in 4 layers and put together with boiled icing. TREACLE BUN. A Glasgow Recipe. h pound flour, \ pound sugar, J pound butter, -} pound raisins or currants, 1 tablespoon ginger, \ teaspoon soda, 1 teacup molasses, H teaspoons cloves and cinnamon, 2 eggs. Put butter, sugar and molasses into a pan ; when they boil pour over the well beaten eggs, mix the other ingredients in and bake in a moderate oven an hour or more. VANILLA STICKS. Mrs. Wm. Huston. 1 pound chopped almonds, 1 pound confectioner's sugar, whites of 4 eggs, vanilla flavoring. Beat the eggs stiff, and then beat in the sugar and vanilla. Add half the luixture to the almonds ; roll out in a sheet 3 inches wide, spread the icing over it, cut into sticks, and bake in a cool oven. CAKES. 235 VELVET SPONGE CAKE. ' Miss Ellen Crowe. 2 cups sugar, 2i cups flour, 1 cup boiling water, 1 tablespoon baking powder, yolks of 6 eggs, whites of 3, 1 teaspoon lemon extract. Beat the yolks a little, add the sugar and beat 15 minutes ; add the 3 well beaten wliites and the boiling water just before the flour and flavoring. Bake in 3 layers, putting together with icing made by adding to each white left 6 dessertspoons pulverized sugar and lemon to flavor. WALXUT CAKE. Bake a white or delicate cake adding ^ cup walnut meats to the batter. Bake in a sheet, cover with a boiled icing, mark in squares, and put i walnut on each square. WALXUT WAFERS. Mix ^ pound brown sugar, \ pound broken walnut meats, 2 level tablespoons flour, ^ teaspoon baking powder, h teaspoon salt, and 2 eggs. Drop small spoonfuls on buttered pans, and bake in a quick oven. WATERAIELOX CAKE. Mrs. Norah Shellhammer. WHITE PART. 5 cup butter, 1] cups v.diite sugar. 1 cup sweet milk, 3 cups flour, 2 teaspoons baking powder, whites of 4 eggs, 1 teaspoon vanilla. RED P.\RT. h cup butter, 1 cup red sugar, i cup sweet milk, 2 cups flour, 2 teaspoons baking powder, 1 cup seedless raisins, 1 teaspoon vanilla, yolks of 4 eggs. Bake in a round or oval pan. Have a tin or pasteboard ring, round or oval, a little larger than half the size of the pan ; place it in the centre, fill it with the red mixture, and pour tlie wliite mixture around it. The ring must be buttered so it will lift out. Bake in a slow oven. WELSH CURRAXT BREAD. Mrs. David Collins. 1 cup butter. 2 cups sugar, 1 quart flour, 3 eggs, 1 pint milk, 1 box currants, 1 box raisins, 5 ccjnts worth lemon peel, i nutmeg, Ih cakes yeast. Soak the yeast in 1 cup lukewarm water ; mix all your ingredi- ents except the milk and eggs the night before. Next morning warm the milk, and beat the eggs together and mix everything to a stiff batter. Put in 2 tins and let rise 5 hours. Bake U hours in a slow oven. 236 OLD COUXTRV RECIPES AXD !\EW. WELSH GRIDDLE CAKES. :Mi-s. H. ]). Lewis. Take 3 pints flour, salt and sugar to taste, 1 cup good Lard, 2 eggs, beat all together, mix in 3 teaspoons baking powder and 1 pound washed and dried currants. Add water enough to make like pie dough ; roll out in size and shape to fit a skillet, dust the skillet with flour, and bake first on one side, toss the cake, and bake on the other. Pile on top of each other, and cut from the top cake in slices like a pie. On Welsh griddles these cakes arc made very large. WEST INDLVN GINGER CAKES. 1 quart molasses, 1 large cup vellow sugar, 1 pound butter, 1 pint W. L preserved ginger, 1 cup syrup of same, 1 tablespoon race ginger, 2 or more quarts flour. Boil the molasses and sugar together 20 minutes. Stir into the syrup the butter and ginger, the race ginger being first pounded and sifted. Remove from the fire. Sift 2 or 3 quarts of flour into a bowl, make a hole in the middle of it, and pour in the mixture. When cool enough to handle, mix with enough flour to make a pliable dough ; roll out thin, cut into round cakes and bake crisp and brown. W'HITE CAKE. Mrs. George Long. 1 cup butter, 2 cups sugar, 3 cups flour, 1 cup sv^reet- milk, whites of 5 eggs, 2 teaspoons baking powder, flavor with vanilla or bitter almond. WHITE FRUIT CAKE. 1 pound butter, 1 pound sugar, 1 pound sifted flour, 1^ pounds citron, 12 eggs, 2 teaspoons baking powder, 1 cocoanut, ^ pound almonds. Line a deep pan with greased paper, and bake slowly for 2 hours. When cold, ice with cocoanut icing. A cup of shredded cocoanut mav be used instead of the fresh fruit. WT^ITE LADY FINGERS. Whites of 1 eggs, i cup sugar, ?, teaspoon cream tartar, i cup pastry flour, i teaspoon any desired flavoring. Beat the eggs to a froth : add the cream tartar and beat until stifif ; sift in the sugar gradually, continuing the beating. Stir in carefully the flour 4 times sifted, add flavoring, and press through a pastry bag into the small tins used for ladv-fingers. Sift pow- dered susar lightlv over them and bake slowlv 20 minutes. CAKES. 237 WHITE MOUNTAIN CAKE. Mrs. Kate Hoodlet. 2 cups sugar, 1 cup butter, ^ cup milk, whites of 10 eggs. 2i- teaspoons baking powder, 1 teaspoon vanilla, flour to make a rather thin batter. Beat the whites of egg very stiff, adding them last. Bake in layers and put together with boiled icing. WIGGS. "Colonial Recipes. 4 pints flour, 1 pound butter, 1 pound sugar, 6 eggs, 1 pint milk, ^ pint yeast. Mix the flour and sugar, add 1 teaspoon caraway seeds, melt the butter, mix it with the milk, then stir it into the flour, and add the eggs and yeast. Stand in a warm place 4 hours. Roll it. cut and bake quickly. YELLOW CAKE. jMrs. Chris. Slatzcr. i cup butler, 1 cup sugar, yolks of •"} eggs, I cup sweet milk, a pinch salt, flour for a soft batter, 1 teaspoon baking powder sifted in each cup flour, 1 teaspoon vanilla, 1 cup raisins. Bake in layers and put together with jelly. ICINGS AND FILLINGS. AGNES FROSTING. Mrs. Geo. Ewing. Put 1 cup i)owdcre. Ross. ]\lix I cup sugar, a lump of Inittcr the size of an egg, i cup milk, and 2 tablespoons melted cliocolate. Cook until thick, beat well and pour on while hot. CHOCOLATE ICING. .Miss A. C. Murphy. Whites of ■) eggs beaten stiff, adding gradually U cups sugar, 3 tablespoons gratecl chocolate and 1 teaspoon vanilla. Or the chocolate may be added to a boiled icing. FIG FILLIXG. ]\Iake a boiled icing, spread layers of white cake, and put a layer of coarsely cut hgs over it. then cover with more icing. Put together and cover the cake with plain icing. Nuts, dates or raisins mav be chopped with the figs, and a tablespoon lemon juice added. FRENCH CREAM. ^yhil) 1 cup cream stiff, add :} cu]) powdered sugar, J teaspoon vanilla, and 1 stiff white of egg. Fill cream ])uffs. This may be llavored with coffee or any fruit. LE^.ION COCOANUT CREAM. Juice and grated rind of 1 lemon, 1 cup sugar, yolks of 2 eggs, 1 cup shredded cocoanut. Beat the eggs with the sugar and lemon ; cook 10 minutes in a double boiler stirring constantly; add the cocoanut, and let cool a little before applying. LEMON CUSTARD FILLIXG. Beat nine eggs together until stiff, add I pound sugar, juice and grated rind of 3 lemons, a small cup wine. Stir constantly over the fire until thick. LEMON FILLING. Mrs. Edward Daugherty. Mix 1 tablespoon cornstarch. 1 tablespoon butter and 1 cup sugar with a little cold water, stir into ^ cup boiling water, and when thick add the grated yellow rind and juice of 1 lemon, pour over 1 well beaten egg, beat well and, when cool, spread. LEMON ICING. Miss .Mary Winter. Boil 3 cups sugar with 11 cups wster till the syrup strings: pour over the stif? whites of 3 e<^o-s ; a'ld the juice of 1- lemon and 1 tablespoon orange juice, and beat till cold enough to spread. 240 OLD COUNTRY RECIPES AND NEW. MAPLE ICING. Break in pieces and melt 1 pound cake of maple sugar, add 1 tablespoon water and boil until it threads. Beat the whites of 2 eggs stiff and pour over them the boiling sugar, beating until it stiffens. Spread quickly. MARSHMALLOW FROSTING. Mrs. H. C. Tutlle. \ cup white sugar, h cup brown sugar, } pound marshmallows, \ cup water, •} teaspoon vinegar, 1 white of egg. Boil the sugar, water and vinegar until the svrup threads, beat it slowly into the beaten white of the egg, and add the marsh- mallows previously melted in a basin over hot water. Beat until thick. MOCHA CREAM FILLING. Miss Beall Ewing. Cream together \ cup liutter, with 1 cup confectioner's sugar, add 2 teaspoons powdered cocoa, 2 tablespoons very strong coffee, and 1 small teaspoon vanilla. ORANGE GLAZfi. Put together in a saucepan the juice and chopped rind of 1 orange with 1 tablespoon sugar and j cnm water. Boil -5 mimites, then pour in a bowl to steen 10 minutes longer. Put 2 tablespoons sugar in a sauce pan, melt, strain the orange infusion into it, sharply stir until warm, then use as wanted. ORANGE ICING. Boil 1 pound pulverized sugar with 'i cup water until it strings. Add the grated rind and juice of 1 orange, ^ teaspoon vinegar, stir throu9"h and beat into the stifflv beaten whites of 3 eggs. Use for filling and icing both of a delicate or an orange cake. PINEAPPLE FILLING. Mrs. Wm. Huston. Boil 2 cups sucar with % cup cream for 10 minutes: take off the fire and beat till tiiick and smooth. To h this add 1 cup grated pineapple for the filling; add the pineapple juice to the remaining i for the icing. PISTACHIO PASTE. Alelt \ pound marshmallows over steam, add 2 tablespoons boiling water, cook till smooth and turn in a syrup made of i cup milk and | cup sugar boiled, without stirring, 6 minutes; add a few drops almond extract, J cup pistachio nuts blanched and chopped, and a few drops green coloring; beat till cool enough to spread. Use for filling and frosting. ICINGS AND FILLINGS. 241 PRUNE ALMOND FILLING. Make a boiled icing and add i cup clioi)i)C(l prunes and J cup blanclied and chopped almonds. STR.WVBERRY FILLING. NO. 1. Whip 1 cup tliick cream with ', cup sugar, white of 1 egg. \ teaspoon vanilla, and h cup fresh strawberries mashed. Serve fresh. STRAWBERRY FILLING, NO. 2. Beat until stiff, 1 cup powdered sugar witli tiie whites of 2 eggs, 1 tablespoon fresh strawberry juice, and a very little lemon juice. Gradually beat in more sugar till thick enough to spread easily. Put aside enough for the top of the cake, and into the remainder stir very carefully as many halved strawberries as it will hold. Put a thick layer of this Ijctween the layers of a delicate cake, and spread the plain icing on top. 'I'his must be eaten while fresh. Raspberry and otlier fruit fillings are made the same way. TUTTI FRUTTI FILLING. Boil 1 cup water with 3 cups sugar till thick and waxy ; pour over the stiff whites of 2 eggs and beat till cool ; add i pound finely chopped almonds, a scant i cup chopped raisins, and a little citron sliced thin. Spread at once. ICE CREAMS, SHERBETS, ETC. HOW TO FREEZE. Get a good freezer and keep it clean. Use rich cream without gelatine or glaze, when it can be gotten; if not, rich fruits with milk are almost as satisfactory. Scald the milk or cream, and dis- solve the sugar while hot. Thin flavorings may be added before freezing; crushed fruits, nuls, etc., when partly frozen. Put in the mixture, fill around the sides with crushed ice and coarse salt in layers, using plenty of salt. Turn the crank slowly and steadily till it gets stiff; here put in the fruit or coarse flavoring, and turn till it becomes too hard. Take out the dasher, stir the cream thoroughly, and, if whipped cream is added, stir it through now. Cover the can, cork it tight, put a buttered strip of muslin around the joint, drain off the water, and repack with ice and salt over the top of the can ; cover the freezer with a heavy cloth, and let stand in a cool place from 1 to 2 hours to ripen, according to the ingre- dients of the cream. Jf wanted in moulds, fill them when ready to repack, and bury them in salt and ice the same way. Ices take longer to freeze, and will melt more quickly. Always hav pints cream, and freeze rapidly. Keep a few pieces of pineapple unsugared, cut into square bits, and stir through the cream when half frozen, witli 1 pint whipped cream. Pack and let stand several hours. PISTACIITO ICE CREAAI. Boil the sugar and •] the cream as in Vanilla Ice Cream: when cold, add the rest of the cream, ^ pound shelled pistachio nuts blanched and pounded, 1 teaspoon each of vanilla and almond extract, and enough spinach juice or harmless vegetable green to '•-olor it a light green. Ereeze. PRINCESS PUDDING. Cover 1 tablespoon gelatin witli cold water and let soak ^ hour. Add enough hot water to dissolve it thoroughly and add it to 1 quart good cregm, 1 cup susrar, 1 e?g beaten light, 1 table- spoon vanilla, and 3 tablespoons sherry. Put into the freezer and half freeze. Prepare previously a heaping cupful of fresh peaches peeled and mashed. Stir into the half frozen mixture with 2 tablespoons chopped blanchcil almonds, pack and let stand 2 hours. STRAWBERRY ICE CREAM. Wash and mash 2 quarts berries, sprinkle over them 2 cups sugar, let stand until dissolved, and squeeze through a piece of cheesecloth. Put into a separate bowl the mash left in the bag, pour over it gradually 1 pint milk stirring it well to separate the seeds, and squeeze through the bag again. Add this juice to the other, and sweet cream and sugar according to taste. Freeze as usual. Raspberry ice cream is made in the same way, adding juice of 1 lemon. TUTTI FRUTTI ICE CREAM. Make 1 quart Neapolitan cream; when half frozen, stir in 1 pound candied fruit chopped, 4 tablespoons sherry and 1 table- spoon brandy. Pack and let ripen 2 hours. ICE CREAMS, SHERBETS, ETC. 247 VANILLA ICE CREAM. Scald 1 pint cream in a double boiler, add 1 cup sugar, and stir till dissolved ; take off, add 2 tablespoons vanilla extract, and when cold add 1 pint rich cream and freeze. VAX ILEA PARFAIT. Take a pint of vanilla ice cream. Sweeten and flavor \ pint thick cream, whip. Add \ to the ice cream stirring in thoroughly ; put in sherbet glasses, cover with the balance of the whipped cream, decorate with a candied cherr}-, if at hand, and serve im- mediately. Any variety of ice cream may be converted into a parfait in this manner. WATER ICES. When fruit juices are fro.^en with water and sugar they are called "water ices": if, when half frozen, a white of egg is stirred in, they become "sherbets". If served only half frozen without packing, the drink is "frappe". Canned or fresh juices may be used ; the fresh fruit may be boiled or only mashed, but it must be strained, and sweetened to taste. If good material is used, and put together with judgment, the ice will be good whether frozen successfully or not. CAFE FRAPPE. Pour 1 quart boiling water over 1 cup finely ground coffee in a French coffee pot ; when it has dripped through, pour it back again and in this manner, let it drip 4 times; pour into a bowl and dissolve I cup sugar in it and set aside to cool. When cold, add the unbeaten white of an egg, turn into a freezer and freeze to a mush. Serve in glasses. Tea frappe is made by sweeten.ing freshly made tea to taste, and freezing to a mush. CARDINAL PUN'CH. Take 1 cup granulated sugar, the grated rind of h lemon and the juice of 3 lemons, and | orange, adding h cup raspberry syrup, \^ pints water, 2 teaspoons kirsch and 1 teaspoon maraschino. Thoroughly mix, strain and freeze. CHEST.VUT SHERBET. Boil 1 pound French chestnuts 30 minutes, shell, blanch and press them through a sieve; boil 1 quart water and 1 cup sugar five minutes, add 4 talilespoons sherry, \ cup lemon juice and the chestnut pulp; half freeze; add tl<' stiff whites of 2 eggs and fniish freezing. 248 OLD COUNTRY RECIPES AND NEW. FROZEN FRUITS. The pulp of fruits may be frozen in the same manner as their juice, cutting or mashing as inne as possible, but without straining. FROZEN ORANGEADE. Boil 3 cups water with 1 cup sugar 10 minutes, take off and add the juice of 6 oranges and 2 lemons. When cold add the white of 1 egg and freeze to a mush. GRAPE SHERBET. Use equal amounts of grape juice and water, sweeten to taste, add the juice of 2 lemons, and freeze. LEMON GINGER SHERBET. Pare the thin yellow rind from 2 lemons ; pour over 1 quart boiling water, cover and let infuse 10 minutes. Squeeze the lemon juice and steep in it \ pound candied ginger cut very fine; put all together, add 1 pint sugar, strain and freeze. LEMON ICE. Peel the thin yellow rind from o lemons and 1 orange, add 1 quart water, and 2} cups sugar; boil ."> minutes, and cool. Squeeze the juice from the fruit and from a couple more lemons, add to the syrup, strain and freeze. Orange Ice is made in the same manner, taking 12 oranges and 1 pint sugar to the quart of water, and boiling 3 rinds. 1 or 2 lemons added is an improvement. LEAION SHERBET. • Mrs. Bess Jones. Grate the yellow rind from 3 lemons, roll, and squeeze out all the juice. Pour 1 quart boiling water over them and let stand a few minutes. Dissolve 1 cup sugar in a little water and boil to a syrup, add 1 teaspoon gelatin dissolved in a little hot water ; add to the lemon syrup and freeze. When almost frozen, stir in tiie stiff white of 1 egg, pack, and finish freezing. MACEDOINE ICE. Mix 1 pint each of orange juice and pineapple juice, and J pint lemon juice; make quite sweet, add 2h pints water, and freeze. Or J pint each cherry, strawberry and currant juice; sweeten, add U pints water and freeze. Or ^ pint each of currant and raspberry juice; sweeten, add 1 quart water and freeze. ICE CRliAMS, SHERBETS, ETC. 249 OXE, TWO, THREE LExMON ICE. Mrs. George Ewing. 1 cup lemon juice, 2 cups sugar, 3 cups water. Mix well and freeze. ORAXGE WATER ICE. Mrs. G. Donnelly. Mix the juice of 1 lemon and G oranges, 2 teaspoons extract orange, 1 gill rich sweet cream, 1 pound powdered sugar, and 1 quart water. Strain and freeze. PIXEAPPLE ICE. Mrs. Peter McQuadc. Soak 2 tablespoons gelatin i hour in cold water ; when ready to use pour over it A pint hot water. Mix this with 1 can shredded pineapple, tlic juice of 3 lemons, 8 cups sugar. This should measure 3 pints; if not. till up with cold water. Put into the freezer and when parti}' frozen, add the stifBy beaten white of 1 egg. PLXEAPPLE WATER ICE. Pare, core and grate 2 large pineapples and press through a sieve: add 3 cups sugar, tlic iuicc of 2 lemons, and 1 quart water: when the sugar is dissolved, freeze. RASPBERRY SHERBET. Mash enough berries to make 1 pint juice: add the juice of 1 lemon, 1 pint sugar, I pint boiling water ; when the sugar is dis- solved, strain and freeze. CANDIES. The common terms that are used to describe the stages of heat reached by the boiling sugar in candv making are the "thread" or "string," from 215° to 217° F. ; the" "soft ball," 238° ; the "hard ball," 248° ; and the "crack," about 50° higher. The test is made by dropping a teaspoonful of the syrup in cold water. The "thread" strings from the end of the spoon ; the "soft ball" will just keep its shape; the "hard ball" hardens, and the "crack" is brittle. At 350° F., the syrup becomes quite brown and smokes. This is the "caramel" stage. BARLEY SUGAR. Soak 1 pint barley over niyht ; in the morning simmer in more water until as clear as thin jelly; strain, add 1 pound white sugar and juice of 1 lemon; boil again till it reach the hard ball. Take from the stove, whip in the stiff white of 1 egg, and pour in buttered pans. When cold enough mark in squares. BONBONS. Bonbons are made of fondant, cooked or uncooked. Any flavoring or coloring desired may be added to the boiled fondant just before taking from the fire; and cocoanut, chopped nuts or chopped fruits may be worked in while yet soft. When well worked make up into small balls of any size or shape. Whole nuts or candied fruits are rolled in fondant, and all bonbons are put aside to ripen. They are then dipped in colored or white melted fondant, or in melted chocolate. To color the outside of bonbons, melt boiled fondant over boiling water, color and flavor as desired, drop the bonbons in one at a time, turn with a two tined fork until covered, remove with the fork, and drop on buttered paper to harden. For cover- ing with chocolate, melt Baker's chocolate over boiling water, and dip in the same manner. The chocolate mav be sweetened if preferred, or sweetened chocolate may be used. BURNT ALMONDS. "Yonkers H. H. Cookbook." Put 2 cups brown sugar into a saucepan with very little water. Stir until dissolved. Let it boil a minute and then throw in 1 cup blanched almonds and stir until the sugar forms caramel. When the nuts are well coated, turn them out and separate them. 250 CANDIES. 251 BUTTERSCOTCH, No. 1. Mrs. John E. Jones. Mix together 3 pounds sugar, \ cup molasses, 1 heaping cup Iiutter, and h teaspoon cream tartar. Boil until it cracks dropped m cold water. Flavor and pour into buttered pans. BUTTERSCOTCH, No. 2. Put 3 cups granulated sugar in a saucepan with 1 cup water, let it boil about lU minutes without stirring. When the syrup changes from white to straw color, stir in 2 tablespoons butter, and pour into buttered pans, marking off in squares when cool enough. CANDIED GINGER. Boil race ginger in water until tender, changing the water several times. The last time add an equal weight of sugar, and boil until it threads from the spoon. Roll the ginger in white sugar, pack in small jars, pour the remaining syrup over it and tie up. CANDIED VIOLETS. "Dainty Dishes." Dissolve 1 cup su.gar in a little water and boil until it threads. Set aside to cool slightly. Take fresh double violets, dip them in the syrup, and then sprinkle with confectioner's sugar. Lay away in dry su.gar. Rose petals and tender crisp mint leaves are done the same way. These make pretty garnishes for fancy desserts. CHIPS. Boil the syrup to the crack, color and flavor as desired, pour on to buttered platters, pull or work when cold enough, lastly roll out very thin with a buttered roller. Break into shapeless pieces. CHOCOLATE CARAMELS, No. L Miss Pearl Essex. 1 cup molasses, 2 cups sugar, 1 cup milk, \ cake Baker's choco- late. Boil twenty minutes, take off stove, add 1 teaspoon vanilla, and turn into buttered tins. When cold enough, cut into squares. CHOCOLATE CARAMELS, No. 2. Put li pounds granulated sugar in a saucepan, add 10 ounces Baker's chocolate, 1 pint thick cream, \ pint raspberry syrup, and 1 teaspoon vanilla, mix well and boil, constantly stirring until the syrup reaches the hard ball. Pour into buttered pans, and when cool enough cut into squares. 252 OLD COUNTRY RECIPES AND NEW. CHOCOLATE FUDGE. Mrs. John E. Jones. Mix together 2 cups granulated sugar, 2 cups confectioner's sugar, 2 cups sweet milk, and butter size of a walnut and boil together five minutes. Add 3 cup cocoa or grated chocolate, and boil 3 minutes longer. Take from the fire, beat until it thickens, pour into buttered nans, and when nearly cold mark into squares. If nuts are wanted, stir them in after taking from the fire. CHOCOLATE WAFERS. Melt sweetened or unsweetened chocolate. Drop on sheets of wa.xed paper. COCOANUT BALLS. Grate the white of .} a cocoanut; mix with enough of the milk to stick together ; make into small balls ; cover with cream fondant or boiled fondant, or drop in boiling fondant. Let ripen. COCOANUT CREAM CANDY. Boil \ pound granulated sugar with the milk of 1 cocoanut and 2 tablespoons water. Boil until it makes a soft ball when tried in water. Add ^ pound grated cocoanut. Stir until it looks white, then pour into buttered pans and cu.t in squares when stiff enough. COCOANUT DROPS. INIrs. Thiimas Lynch. Beat half stiff the whites of 5 eggs, add slowly 1 pound white sugar beating continuously, 1 large cocoanut grated, and \ teaspoon rose extract. Drop by spoonfuls on buttered paper, and set in a cool oven till crusted. COCOANUT FUDGES. Miss Beall Ewing. Melt 1 cake sweet chocolate, add 2 cups milk, 2 cups sugar, and 1 cup cocoanut. Bcil until it creams in cold water. Take off, add 1 teaspoon vanilla, and stir as usual until ready to pour out. COCOANUT TAFFY. Boil 2 cups N. O. molasses with 3 tablespoons each butter and sugar until soft ball is reached. Stir in 1 cup freshly, grated cocoa- nut, and boil 1 minute. Pour in a buttered pan. When cold enough, mark in strips. Have prepared some neat round sticks about 4 inches long, and roll the strips of taffy on them. Should keep their form but be too sticky to handle without the sticks. CANDIES. 253 COFFEE CARAMELS. Put in a saucepan over a brisk fire, 1} pounds granulated sugar, 5 pint sweet cream, h teaspoc n vanilla and \ pint strong fresh coffee. Stir well and continue as with chocolate caramels, No. 2. Tea caramels are made the same way. CRACKER JACK. Mrs. Oliver Devol. 1 cup light brown sugar, 3 tablespoons N. O. molasses, lump of butter size of an egg, alum size of a pea, pinch of soda. Boil to tlie hard ball. Pour over 1 gallon of popped corn. CREAAI CARAMELS. "Boston Cooking Scliool." Put 1 pound sugar, 1 pound glucose, \ pound butter and 1 cup cream over the fire. Stir and cook until it boils throughout. Then stir in gradually so as not to stop the boiling, a second cup of cream. Stir every 3 or 4 minutes until the hard ball is reached. Add 1 teaspoonful vanilla, and turn into a large shallow well but- tered pan. When nearly cold, cut in cubes. Roll these at once in waxed paper. It may need to boil an hour. CREAM CHERRIES. Mrs. Rorer. Boil 1 cup sugar and \ cup water together until the syrup threads. Take off the fire and stir until it hardens. Put back on the stove in a second pan of hot water, and melt. If too thick add a few drops of boiling water. Dip into the syrup whole bunches of cherries or single pieces of any small fruit, and lay on the dishes or paper cases they are to be served on. CREAMED WALNUTS. Put in a bowl the white of 1 egg, \ tablespoon cold water and I teaspoon vanilla. Beat well. Add confectioner's sugar gradually until stiff enough to knead, somewhat less than 1 pound. •Shape" in balls and flatten between the two halves of English wal- nuts pinched together. Filberts may be treated this way, or fond- ant may be used in place of the uncooked cream. CREAM TAFFY. "Yonkers H. H. Cookbook." Take 1 cup sugar, \ cup molasses, 1 cup cream and a piece of butter the size of an'egg. Boil over a brisk fire, stirring until it cracks. Pour into a buttered tin and mark in squares when cold enough. May be poured over a layer of nuts in the pan. 254 OLD COUNTRY RECIPES AND NEW. CREOLE KISSES. "Yonkers II. H. Cookbook." Beat together for 1-5 minutes 1 pound confectioner's sugar and tlie whites of tJ eggs. Add 1 teaspoon cream tartar and beat until it stands alone. Add 1 teaspoon vanilla and 1 cup chopped nuts, and bake in a thin layer. Take from the oven, cut into narrow strips and roll them still hot over small sticks. CURRAXT AND RASPBERRY PASTE DROPS. i pound each of currants and raspberries boiled and rubbed through a sieve; add 1 pound sifted sugar, and stir over a brisk fire until the paste is so reduced as to show the bottom of the kettle when the spoon is drawn across it. Drop on a tin sheet about the size of silver quarters, and place on the oven screen with a low fire for 1 hour. Remove from the tin and place be- tween sheets of paraflin paper in a closed box in a dry place. Any other fruit may be treated the same way. DIVINITY EUDGE. Mrs. Ilaskins. Boil together until it threads 2 cups sugar, h cup water, and \ cup Karo syrup. Pour slowly into the stiffly beaten whites of "2 eggs. Add 1 cup finely minced nutmeats, and vanilla to taste. Beat hard until cooling, and pour into buttered tins, marking the squares. FONDANT. "Fondant" is the "foundation" of all French candies. To make "white fondant", put 2} pounds sugar and \ teaspoon cream tartar in a smooth granite saucepan with 1^ cups hot water. Boil without stirring till the soft ball is reached. As the sugar ad- heres to the sides of the kettle, wash it off with the hand dipped in cold water. Butter a large platter or a marble-topped table, and pour the mixture slowly on it. Let stand a few minutes only to cool. Then scrape up together and work with a wooden spatula or spoon until white and creamy. If it lumps, work with the hands until perfectly smooth again. Put into a bowl, cover with oiled paper, and let stand 24 hours to ripen. Always make it on a clear day. "Coffee fondant" is made by using strong coffee in place of water. "Maple fondant" is made by using half maple sugar. For an uncooked white fondant, beat the white of 1 egg with i tablespoon cold water and | teaspoon vanilla. Add gradually as much fine confectioner's sugar as it will take up to the amount of 1 pound. This is good if eaten fresh. FRUIT BONBONS. Mrs. John E. Brown. j\lix an equal quantity of chopped walnuts, dates and figs, and make into bonbons with jelly. Dip in melted chocolate. CANDIES. 255 FUDGK. NO. 1. Mrs. Lizzie Ward. ■1 cups brown .suj^ar, 1 cup cream or milk, butter size of an egg, 1 pound English walnuts. Boil sugar and cream until the syrup threads ; then add the nuts and 1 teaspoon vanilla. Take off the stove and stir until white. Pour into greased platter and mark into squares. FUDGE. NO. 2. Miss Margaret Corbett. Put in a saucepan 1 cup each of white and brown sugar, ^ cup milk, I cup molasses and as much melted butter; boil about 3 minutes stirring constantly. Add 2 squares grated chocolate and cook five minutes longer, still stirring. Take the kettle off, add 1| teaspoons vanilla, and beat until creamy. Pour into a but- tered pan and when cool mark into squares. Any kind of nuts may be added when taking from the fire, chopped figs, candied fruits, etc. GINGER CANDY. Dissolve 1 pound white sugar in i pint water, boil until a thick syrup ; add 1 teaspoon ground ginger to a little of the syrup and when smooth, stir it into the whole. Boil until it threads, then add the grated rind of a lemon and- boil again stirring all the time until the hard ball stage is reached. Drop with a spoon in small cakes on a buttered pan. GLACfi NUTS. Put 2 cups sugar in a saucepan with J teaspoon cream tartar and 1 cup lioiling water. Boil without stirring until the syrup be- gins to discolor. Put the pan into a pan of cold water to in- stantly stop boiling and then into a saucepan of .hot water for the dipping. Take nuts separately on a long pin. dip in the syrup until covered, remove and place on oiled paper to cool. Glace fruits, such as strawberries, sections of oranges, and cherries, dip in the same way. Grapes should be dipped by their short stems. The fruit shoidd be served fresh. GRILLED ALMONDS. "Yonkers H. H. Cookbook." Boil 1 cuj) sugar and \ cup water until the syrup threads. Drop in 1 cup blanched almonds, letting them cook five minutes stirring occasionally very carefully. When slightly brown remove and stir until the syrup turns to sugar, some of which will cling to the nuts. HONEY CANDY. Boil 1 cup honey and 1 teaspoon butter until it reaches the crack : j our in a well greased pan ; pull when cooling. 256 OLD COUNTRY RECIPES AND NEW. ^ HONF.Y CARAMELS. Put in a saucepan J pint each honey and sweet cream, ^ gill Jamaica rum, J teaspoon vanilla, 2 pounds granulated sugar, and the juice of -\ lemon. Boil, constantly stirring until it reaches the hard ball. Add 2 tablespoons butter, and boil 3 minutes longer. Proceed as with chocolate caramels. No. '2. ICE CREAM CANDY. Put 2 pounds sugar on to boil with 1 cup water and \ cup vinegar. Cook until it hardens in water. Take from the lire, add vanilla to taste and a small piece of butter, and pour on buttered plates to cool. As soon as it can be handled, pull until white, and break into convenient lengths when cold enough. MAPLE CARAMELS. Make like vanilla caramels, using maple syrup in place of sugar and vanilla. MAPLE FUDGE. Miss Beall Ewing. Cook 2 pounds soft maple sugar with 1 pint cream from 30 to 15 minutes, stirring all the time until the "crack" is reached. Remove, beat hard about 5 minutes, pour into buttered pans and mark in squares. MAPLE NUT CANDY. Miss Beall Ewing. 2 pounds brown sugar, .] pint cream. It cups pecan nuts chopped, 1 teaspoon vanilla. Beat the cream and sugar together and cook until the syrup balls. Add the flavoring and nuts, take off, beat well and pour into buttered tins. MAPLE PRALINES. Boil 1| cups confectioner's sugar, 1 cup maple syrup, and J cup cream until the soft ball is reached. Tlien take from the fire, and beat vmtil it shows signs of sugaring, stir in 2 cups nutmeats quickly, and drop from the spoon on buttered paper. MAPLE PUFFS. 2 cups maple or brown sugar, ^ cup water, J teaspoon vanilla, ^ cup chopped walnuts, white of 1 egg. Boil the sugar and water to the soft ball ; pour slowly into the beaten egg, add vanilla, and beat till stiff. Stir in the walnut meats, and drop by teaspoons on buttered paper. MARSHM ALLOWS. "Dainty Dishes." Dissolve \ pound gum arabic in 1 nuart water ; add 1 pound best granulated sugar, and stir con=tantb' over a slow fire until about as thick as molasses. Add the stiffly beaten whites of 8 CANDIES. 207 eggs, flavor witli vanilla, and stir until it does not stick to the fingers. Pour into a pan dusted with cornstarch, and as it cools mark into squares. When taken out, dust all sides with cornstarch. MOLASSES CAXDY, NO. 1. Mrs. Kate Hoodlet. Put 1 pound granulated sugar in a saucepan with just enough water to dissolve it, and boil until it reaches the hard ball ; add 1 quart N. O. molasses, 2 tablespoons vinegar, and 1 tablespoon butter; boil again till the hard ball is reached. Take it off, stir in a small J teaspoon soda, and pour into buttered tins ; as soon as it begins to cool, pull until white. Moisten the hands with ice water or butter. Lay out in long sticks, braids or twists, and as it hardens, cut into short lengths. When taken from the stove flavor with the juice of 1 lemon. MOLASSES CANDY, NO. 2. Mrs. Edith W'incfordiicr. Boil 1 cup molasses with 2 cups sugar, 1 tablespoon vinegar, a little butter and vanilla for I't miimtes. Pour out onto buttered plates. When cool enough, pull till light, and break into small pieces. NELLIE'S CARAMELS. Mrs. Hugh Ewing. 1 pound brown sugar. ] cup sweet milk, 1 cake sweetened chocolate, butter the size of an ecg. Hoil until thick as taffy, pour onto buttered plates, and mark into sc|uares when cool enough. NOUGAT. Grease a shallow square pan w-ith butter. Fill with hickory nut kernels, Brazil nuts sliced, almonds, sliced cocoanut, dates and orange peel. Melt 2 pounds su?ar with 1 cup water, boil without stirring until the crack, add 1 tablespoon lemon juice and pour over the nuts in the pan. When cool mark in narrow strips with a knife. NUT CARAMELS. Make like vanilla caramels, adding 2 cups nutmeats before removing from the fire. The vanilla may be omitted or less used. PEANUT NOUGAT. Shell 1 quart peanuts, remove the skins and chop fine. Sprinkle with \ teaspoon salt. Put 1 pound sugar in a granite saucepan, put over fire, .and stir constantly until incited to a syrup. .Add the nuts at once, pour into a warm buttered tin and mark in. small squares. 17 258 OLD COUXTRV RECIPES AND NEW. PEPPERMINTS. Boil 2 cups white sugar and h cup water for 5 minutes ; flavor with peppermint; stir until thick and creamy and drop on parafifine paper. Wintergreen oil may be used to flavor, in which case use a few drops of pink coloring. POPCORN BALLS. Mrs. Campbell. Boil 3 pint molasses for 12 minutes ; put 4 quarts popped corn into a pan, and pour the syrup over it. Mix well. Roll into balls to suit. POPCORN BARS. Crush freshly popped corn with a rolling pin ; make a syrup as for popcorn balls ; cook till it reaches the crack, add the corn, mix well and press into a buttered pan to the depth of h inch, pounding it smooth with the potato masher. Mark into bars with a sliarp knife. Break apart when cold and wrap in waxed paper. A cup of nutmeats is a good addition. PRALINES. Mrs. A. M. Thackara. For each pound of shelled nuts, English walnuts, filberts or pecans, put 1 cup of brown sugar in a skillet with just water enough to dissolve it. Cook till it balls soft, then remove and stir until it begins to cream, when add the nuts and drop from the tip of the spoon in small piles on buttered paper. PUFFED RICE CANDY. Mrs. Arthur \"an Meter. Boil together 1 cup sugar, J cup water, 1 tablespoon vinegar, and butter the size of an egg. When it strings, add 1 teaspoon vanilla and a pinch of cream of tartar, and stir in 3 cups of puffed rice. Pour out on buttered platters, and break in pieces when cold. SCOTCH TOFFEE.. Mrs. H. C. Begland. Put 3 cups confectioner's sugar in a saucepan with 2 table- spoons butter, \ teaspoon cream tartar, \ cup cold water. Let boil without stirring until the crack is reached and the syrup is amber colored. Pour into a buttered pan, and mark off when firm. SEA FOAM. Miss Udell Evving. Mix 2 cups brown sugar with \ cup water, cook without stir- ring until it will form a hard ball in cold water. Then remove from the fire and stir into the beaten white of 1 egg. adding A t'-p spoon vanilla. When nearly stiff add 1 cup chopped nuts, and drop in balls on a buttered platter. CANDIES. 259 SEA FOAM FUDGE. Mrs. Wm. Brown. 1 cup light brown sugar, i cup water, i cup grated chocolate, white of 1 egg. Put sugar, chocolate and water over the hre m a saucepan, and boil without stirring until it spins a thread from the point of a spoon. Pour this mixture over the well beaten while of an egg. and stir until it begins to stiffen. Drop from a spoon on waxed paper in little bonbons. SOUR DROP^. Boil 3 pounds granulated sugar with 8 cups water, and 1 tea- spoon cream tartar till the hard ball is reached. Take from the iire, stir in a few drops of essence of lemon, and sprinkle over, carefully mixing. 1 tablespoon powdered tartaric acid. Pour on an oiled tin and keep warm. Take a little at a time, make into small rolls, cut into bits, and roll each in the hands till round. Sprinkle with powdered sugar. STUFFED DATES. Miss Beall Ewing. Split the side of each date and remove the seed. Fill with plain fondant, nuts rolled in fondanti. or plain English walnuts. Fold the edges together and roll in pulverized sugar, i'canuts make a stuffing liked by many. SUGARED PEANUTS. Treat the nuts as for salted almonds, using powdered sugar instead of salt. TUTTI-FRUTTI CANDY. "Boston Cooking School." T^Ielt in separate pans, a large piece of white fondant and ] the quantity of maple. Mix English v.-alnut meats with the latter, and pour in the bottom of a mold. When cooled, take half the white fondant, color pink, flavor with rose or cherry, and chopped can- died cherries; pour over the first candy: lastly flavor the white with vanilla, add nuts and chopped candied pineapple and pour on top Cover the mould with oiled paper and let stand over night. Remove from mould, put on a fancy plate, and surround with glace nuts. A border mould is very pretty; when this is used fill the center with the glace nuts. VANILLA CARAMELS. Take 2 cups white sugar, 2 tablespoons glucose, butter the size of a large hickory nut ; boil until it hardens in cold water ; add i cup rich cream and boil until it again hardens in cold water, stirring constantly. Take from the fire, add vanilla to taste, pour into well buttered pans; when cool enough, cut into small squares and wrap in paraffine paper. 200 OLD COUXTRY RECIPES AND NEW. WHITE ALMOND TABLET. Mrs. H. C. B?gland. Put 1 pound confectioner's sugar on to boil with 1 cup milk, stir until the hard ball is reached. Butter a tin pan, and sprinkle thickly with blanched almonds, whole or split. Stir the syrup rapidly after taking it off until it becomes creamy, when pour over the almonds. If it hardens too quickly to pour, add a little water, and put back on the fire to try again. FRUITS. AMBROSIA. Peel several oranges, removing the white skins, slice, taking out the seeds, lay in a glass dish, and sprinkle with sugar and grated cocoanut. Add other layers, piling the cocoanut on top. You may add pineapple if desired. BAKED APPLES. ^ Wipe the apples, cut out any spots, and stand them in an eartJTen baking dish ; pour over them a cup of cold water, and put a spoonful sugar on each. Cover and bake, basting occasion- ally. Let get cold in the dish they were baked in, put in a glass dish, and serve with cream. Pears may be baked in the same way. Apples may be cored or not, peeled or not, sugared or not for baking, according to the taste of the cook, and a good baking apple needs no water. They may be peeled, cored and quartered, put in a pan in the oven, sprinkled with sugar, a few sticks of cinnamon added, drawn butter poured over them, and then baked till done. BROWNED APPLES. Pare and core tart apples ; roll in melted brown sugar, fill the centers with chopped nuts, and bake in a pan with a little water about 25 minutes. CANDIED APPLES. Pare, core and halve tart apples ; cover with water and stew till tender, not mushy. Alake a syrup of sugar and orange juice, boil till about to candy, dip the apples in and lay on a flat plate till cold. Serve with whipped cream. DRIED .APPLE S.AUCE. Wash thoroughly and soak lo minutes in clean warm water : drain, cover with cold soft water, put back on the stove and stew from 2 to 4 hours. Do not stir while cooking, and 5 minutes be- fore taking up season with cinnamon, and sweeten to taste. Mash or not as you like. Dried peaches may be cooked in the same way, but do not mash. 261 262 OLD COUNTRY RECIPES AND NEW. FRIED APPLES. Take apples that are not very sour, wasli, core and slice them but do not peel. Put into a frvin^ jian with a large piece of butter, and about 1 cup sugar. Cover and try slowly, stirring occasionally until doue. They should be brown and gummy. STEWED APPLES. Pare and core, and quarter the apples ; put in a saucepan with i the quantity of sugar, cover with boiling water, and simmer till tender. Add a few slices of lemon when nearly done. Serve cold or hot. If kept over night, remove the lemon peel. APPLE PORCUPINE. Pare and core large apples; make a syrup of equal parts sugar and water, boil till rich, then add the apples and cook till soft. Skim. Drain and cool the apples, fill the core cavities with a suitable jelly, and stick the apples full of blanched and split almonds. Serve with cream or a cream sauce. BAKED BANAXAS. Peel and slice lengthwise G bananas. Put in a baking dish. Pour over them h tablespoon butter beaten up vvith 1 tablespoon sugar and a few drops vanilla. Bake 10 minutes, basting with their own s^•rup. FRIED BANANAS. Peel ripe bananas, slice lengthwise, sprinkle with sugar, and fry in butter. Serve hot. CRANBERRY SAUCE. Mrs. Bernard Mitchell. Boil 1 quart cranberries with 1 pint sugar and \ pint water for 20 minutes. Pour into the serving dish, and serve when cool. STEWED CRANBERRIES. Stem, and wash the berries, rejecting any spoiled ones. Put in a granite or porcelain lined kettle, pour in cold water till visible, and cook till soft, 10 or more minutes. Take off and mash with a potato masher, add pint for pint of sugar, and boil again jusi long enough to remove all the scum. Serve cold. Green Gooseberries are done the same way, but need not be mashed. Ripe Gooseberries are cooked like green ones, but require less sugar. FROSTED CURRANTS. Take fine, clean bunches of ripe currants, dip in frothed white of egg mixe^' with a little cold water: drain and roll in I'ulverized sugar. Dip several times, and lay on paper to dry. They make a pretty garnish for jellied desserts. FRUITS. 263 FKUIT SALAD. XO. 1. Mrs. John E. Jones. Cut small 3 oranges, 3 bananas, 1 large apple and 1 cup Eng- lish walnuts. Put a layer of oranges at tho bottom of a glass dish, cover with sugar, then bananas and sugar, next apple and sugar, and lastl}' the nuts. Let stand from } to I hour in a cold place before serving. FRUIT SALAD, NO. '2. Prepare a pineapple for the table, cutting the slices small : slice oranges in small pieces, removing the seeds ; sprinkle each separately with sugar and let stand; cut Malaga grapes in half removing the seeds ; and lastly, slice several bananas fine, sprink- ling with sugar and lemon juice. Let all infuse in their liquors awhile ; then mix together, and pour over them a wine dressing. If wine is not used, take more lemon and sugar. Serve in glasses with a Maraschino cherry on top. Grape fruit is good with the above fruits, and its juice is very useful where wine is not employed. FRENCH PEACHES. Peel, halve and stone 12 peaches ; sprinkle with 2 tablespoons sugar and 2 tablespoons maraschino. Let stand till absorbed. Heap the centre of a glass dish with whipped, sweetened and flavored cream, and arrange the peaches around it. STEWED PRUNES. Wash thoroughly, cover with cold water, and soak several hours, or over night. In the morning put prunes and water in a granite saucepan and simmer till tender. .Sweeten to taste ; some prunes need no sugar. Take out the fruit, boil down the syrup a little and pour it over them. Serve cold. Any dried fruit may be cooked the same way. BAKED QUINCES, NO. 1. Wipe, core and pare the quinces; put in a baking dish, half fill with water, put a heaping tablespoon sugar on each, cover and cook till soft in a slow oven, basting frequently. They are good ])aked in their skins, but either way takes a long time. BAKED QUINCES, NO. 2. Pare, quarter and core the quinces : stew in clear water till they can be pierced with a straw ; put into a baking dish with h cup sugar to every 4 quinces, pour over the water in which they were boiled, cover closely and steam in the oven 1 hour : take them out, put in a covered bowl to keep warm, and boil the syrup 20 minutes; pour over the fruit, cover and set away to cool. Serve cold. 264 OLD COUNTRY RECIPES AND NEW. STEWED RHUBARB. Wash the rhubarb and cut in inch lengths; do not peel if young; cover with pound for pound of sugar, let heat slowly till the sugar melts, then rapidly until it boils. Skim and take up without stirring. Serve cold. CANNED FRUITS AND VEGETABLES. CANNED FRUIT5. Take fruit in good condition, clean and handle it carefully, use granulated sugar, have the jars clean, sterilized, whole, the tops and rubbers in the same condition, put the fruit in boiling hot and cover at once, and fruit will keep with much or little sugar. Keep in a cool, dark place. Canned vegetables are much more uncertain. If put in glass jars, it would be well to cover the glass. APPLES. Take bell flowers or equally good apples ; peel, core, and throw into cold water to keep from discoloring. Weigh the fruit and allow ^ as much sugar ; put the apples on the fire, pour over them boiling water, and let cook slowly till nearly done. Put the sugar on to boil with twice the quantity of water ; when boiling transfer the apples with a skimmer to the juice; add 1 lemon sliced to about 4 pounds of fruit ; boil until tender enough to pierce easily with a straw. Lift carefully with a silver spoon, and fill the heated jar standing in a pan of hot water on the stove. Do not stop the kettle from boiling. Fill the jar to the brim with the syrup, wipe clean, put the cover on instantly, and put aside out of a draft to cool. The next morning tighten the lids still more if possible. More apples may be boiled in the same water, but if any syrup is left it should be canned separately and fresh made. Do not put the lemon peel in the jars. Quinces may be added to the apples to mutual benefit, in the proportion of 1 to 4. . Apricots may be canned as apples, either with or without the stones. In the latter case, add a few kernels to the syrup. Omit the lemon. APPLES WITH PINEAPPLE. To 4 pounds of apples allow 1 good sized pineapple. Pare it. remove the eyes and grate it, adding it to the syrup preparing for the apples, with an extra allowance of sugar for it. Quarter the apples, and continue as for canned apples, omitting the lemon. BLACKBERRIES. Put the berries in a porcelain lined kettle, cover with \ the quantity of sugar, and let stand 1 hour or more. Put over the fire, and let come to the boil. Skim and can innnediatcly. 265 '266 O/,/) C OCX TRY Rr.ClPRS AND NEW. Blue1)crries. elderberries, lilack and red raspberries are canned like bkickberriea : ripe gooseberries and strawlierrics require twice as much sugar; otherwise they are canned like blackberries. If meant for table use all canned fruit should be sweetened to taste, as the berries themselves vary in different pickings. SauCe should have enough in the first jdace ; pies are improved by adding it fresh. CHERRIES. For table use do not stone ; for pies, stone the cherries, and in either case allow h pound sugar to 1 pound fruit, if sour cherries. If a sweet variety, use less sugar. Continue as with blackberries. CRANBERRIES. Wash and pick over the berries very carefully, stemming such as need it, and throwing out the soft ones. Fill the jars and pour in cold water till it overflows ; screw on the tops and let stand 24 hours. Open the jars, pour off the water, fill again to overflowing with fresh water, and screw on the lids "for keeps." They may also be canned as stewed for the table. Green gooseberries and green currants, it is said, may be kept in the same way. CURRANTS. Can at any stage of ripeness or unripeness, if they have begun to be juicy. Stem the currants, and allow -4 their weight of sugar. Finish as blackberries. If currants are added to red raspberries it should be in the form of juice, using about i currants. Allow extra sugar for the juice, pint for pint. GRAPES. Take ripe grapes and snip off the stems close to the grapes without cutting the skins. Fill Mason jars with the fruit, and set on a board in the oven turning on the heat so as to heat through without breaking the skins. Make some grape juice as for jelly, have pint for pint of sugar hot, and when the juice comes to the boil, add the hot sugar, stir till dissolved only, boil a few moments till the scum can be removed. Take out the grapes a jar at a time, and fill the jar full with the juice, sealing at once. Plums may be canned whole the same way. GREEN GOOSEBERRIES. Stem and wash the berries. If for sauce, allow pint for pint of sugar. If for pies, \ the amount is better. Finish as with blackberries. PEACHES. Pare and stone the peaches and throw them into cold water. Put half the weight in sugar on the fire with an equal quantity of water, and stir till the sugar is dissolved. Put in the peaches, bring quickly to the boil, skim, and let simmer slowly till tender. c-iv.vED ria-rrs and vecf.tabi.fs. 267 Lift very carefully into jars, fill to tlic I)rim witli tlic i)oilinK s\ nip, and fasten up. A few kfernels arc an improvement. Small and inferior peaches and clings should he pared only and not stoned. Some jars even of freestones should be done that way, as the ilavor is superior to that of the stoned fruit. P1NE.A.PPLE. Mi-s. .Xndrcw ShuUlewoiili. Peel the fruit, take out the core and eyes, slice or grate it and sprinkle over night with % pound sugar to 1 pound pineapple. Add 1 cup water to each 4 pounds fruit, cook and .skim for 20 minutes, and can. PLUMS. Allow •] the weight of the plums in sugar; cover with it and let stand over night. For small plums conti^me as with black- berries, cocking slowly until lender. Prick large plums before sugaring down. QUINCES. Pare and quarter the quinces, removing the cores. Continue as with apples, but allow twice as much sugar and no lemon. Use the parings and the skins (not the cores) for jelly, and cover with the water the quinces were boiled in. RHUBARB. Take young and tender rhubarb, wash, peel and cut into small pieces. Pack in glass jars, fill to overflowing with fresh cold water, screw on the covers tight, and let stand over night. Drain off the water, till again to overflowing with fresh water, screw the lids on again, and put in a cool dark place. Rhubarb may also be canned as .stewed for the table. STRAWBERRIES. Stem the berries, and wash in a colander if sandy. Allow \ pound sugar to 1 pound berries, mix with the berries, and let stand 1 hour. If there is not enough juice extracted, add a little water to the kettle, and boil 5 minutes. CANNED VEGETABLES. CORN, No. 1. Mrs. Frank Connell. Take 9 cups young corn cut from the cob, add 1 cup water, 1 cup sugar, ^ or ii'cup salt. Boil H> minutes and seal in glass jars. When opening for use. drain ofT the liqui^r, and freshen the corn in lukewarm water for 3 or 4 hours. Then drain again and cook in milk, seasoning to taste. The sugaj" may be. omitted, if desired. 268 OLD COrXTRV RECIPES AND XEIV. CORN. No. -2. Fill the jars with cut err, and then proceed as for String Beans, No. 3, but without adding water. Screw the lids on; at the end of 3 hours Irosen them up a moment, then screw up again and boil another hour. The cans must be just as full as they can hold and the lids not too tight at first. CORN AND TOMATOES. Take yoiuig green corn, cut from the cob and put in a kettle with twice the quantity of peeled and quartered tomatoes. Bring to the boil and cook till the tomatoes are soft, then can. Corn is certain to keep in this way. Less tomatoes wall answer. Some prefer to cook the corn on the cob first for 10 minutes. PEAS. Select tender young peas. Shell and pack closely in the jars, and continue as with String Beans, No. 2. PEPPERS WITH TOMATOES. Mrs. E. .S. Martin. Halve the peppers, remove the seeds, and soak in salt water 1 hour. Add to a kettle of tomatoes, in any proportion liked, and can with them. PUMPKIN. Wash and cut in small squares without peeling ; fill the kettle, add a very little water to start it, cover closely and steam till tender; take off the cover and boil dry if it takes all day, stirring often. Put in jars or cans and seal immediately. If in glass, cover the jar to keep but the light. SPINACH. Pick over fresh spinach with more than usual care, and wash through several waters. Cook in boiling salted water about 20 minutes or till done. Take out with a fork and pack in hot jars, filling them very full. Pour in boiling water till it overflows, and seal. Okra, beans of all kinds, peas, whole beets, whole tomatoes, succotash, etc., may all be canned in the same way, by preparing as for the table and boiling till tender, not soft. STRING BEANS, NO. 1. Mrs. W. J. Miller. Take yoimg green beans, string and break them, and cook about \ hour or until tender. Drain and fill Mason jars, putting first a layer of beans and then a layer of salt, finishing up with the salt. Seal immediately. When wanted for use soak until perfectly fresh, then cook as if they were fresh beans. They may also be packed in stone jars \vith a weight on top, and well tied up. CANNED FRUITS AND VEGETABLES. 269 strixg'beaxs. no. 2. Mrs. John Sweeney. String beans should be tender and young. String them and break into 1 inch lengths. Pack closely in tin cans or glass jars, add 1 teaspoon each of salt and sugar dissolved in water to each jar, fill the jars with cold water, and cover loosely. Fut ma kettle or boiler, pack hav around to keen the jars steady, hll with cold water to the neck of the jars, and boil 3 hours. Keep the water in the boiler at the same height by addmg bodnig water. Screw the lids on tight, and when the bottles are cold, screw again. If cans are used, take off the lid. wipe dry, return it immediately and seal before taking out of the kettle. Lima beans, peas and asparagus tips may be canned m tlic same way. STRIXG BEANS, NO. 3. Mrs. Blanche Eberts. Can according to String Beans. No. 2, l)Ut omit the salt and sugar. TOMATOES. Scald and peel the tomatoes, cut in (juarters, and boil until soft Ad'd an even tablespoon salt to a kettle. Stir and skim as often as necessary. Keep the tomatoes boiling while lillmg the jars. If wanted as whole as possible, do not quarter, and only heat them through. FRUIT JELLIES Make jellv on a clear dav. Take the fruit just npe or a little under ripe. Do not pick it just after a rain, and do not wash unless sandv. Large fruits should be wiped clean, the de- caved spots removed, then cut in quarters or less, placed in a preserving kettle, and barelv covered with cold water. Cover the kettle and let cook slowly till soft. Stir occasionally to keep from burning. The small fruits should be picked over carefullv, placed in a stone jar inside a large preserving kettle, the kettle hllcd witli hot water as high as practicable, and kept filled with boiling water as fast as it boils away. Stir once in a while to heat the fruit \\'hen soft turn the fruit into a coarse flannel bag (first dipped in hot water and wrung drv), tie the bag. and hang it up till the juice all drains out. Do not squeeze the light colored jellies, or thev will be cloudv. When the juice quits dripping, squeeze dry for" a second grade of jelly. Measure the juice, put it over the fire in a preserving kettle, and bring it to a boil. Allow pint tor pint of sugar, and put it in earthen dishes where it will heat. When the juice boils, skim it well, add the sugar, stirring just enough to dissolve it quicklv. and boil without stirring tdl done. Put a little in a cold saucer, and if it jellies on top it is done. Or dip a spoon into the boiling syrup, and if the last drops cling to the spoon, while the bowl remains covered, it is done. Begin 270 OLD COUNTRY RECIPES AND NEW. testing ill 15 minutes unless it appears done earlier. The time depends somewhat upon the amount of water, and the thorough- ness of the previous cooking of the fruit. Skim well and take off the stove. Have the glasses ready, washed in hot water, and kept hot ; take the syrup out with a cup and liU them, pouring a little at a time in each. A silver teaspoon left in a glass while filling is a safeguard against cracking. Keep the glasses out of a draft until cold. The next day, if the jelly is set, cut white glazed paper to fit the inside of the glasses, dip in brandy and lay over the jelly. Or pour melted parafiin over it to the depth of \ an inch. Fasten on the tin tops and set away in a cool place. A trouble- some, but satisfactory top consists of white glazed paper, cut a little larger than the tops of the glasses, dipped in white of. egg, and pasted over with the hands. If the jelly is not firm in 24 hours, cover with paper or glass and set in the sun for several days. If still not jellied, boil it over. Some fruits make a "ropy" jellv. If some one of the reliable kinds is combined with an unreliable one, it will correct this. Grape, quince, apple and currant give no trouble. Apple, or rhubarb, makes a good base for the more expensive jellies, and also tones down too strong a flavor. APPLE JELLY. Wipe the apples, cut out spots, and cut into small pieces. Put in a preserving kettle, place over the fire, and pour over fresh water until nearly covered. If the apples are somewhat tasteless, cut part of a lemon in with the fruit. Proceed according to gen- eral instructions. BLACKBERRY JELLY. Make according to general instructions for small fruit. Squeeze. CHERRY JELLY. Make according to general instructions for small fruit. CRABAPPLE JELLY. Make precisely like apple jelly, but do not use lemon. CRANBERRY JELLY. Put the berries in the kettle, with ] the amount of water, and boil until soft, about 10 minutes. Squeeze through a bag. Return the juice to the kettle, with an equal amount of sugar, and boil about 15 minutes or until it jellies. CURRANT JELLY. Pick the leaves and spoiled fruit from the currants ; do not stem, and only wash the bunches that are sandy. Put in a stone jar, set that in a preserving kettle and proceed according to gen- eral instructions. Test the jelly in 5 minutes or less. CANNED FRUITS AND VEGETABLES. 271 Currant shrub may I)c made from the mashed currants in the bag, after the juice lias quit dripping. Turn them into a stone jar, cover with cold water and let stand over night. Squeeze through a jelly bag, sweeten to taste, grate a little nutmeg over "it, and put on the ice till cjuite cold. GOOSE RKRRY JELLY. Put the berries in the preserving kettle with a little water, as with the large fruits. Finisli according to general directions. GRAPE JELLY. Pick the grapes from the hunches, and make according to general instructions for small fruit. GREEN GRAPE JELLY. Take the grapes just as thcv start to color. Cut from the bunches, wash if necessary, and put in a preserving kettle, pouring in water until it is seen. Continue according to general directions. The large fox grape makes the best jelly. PEACH JELLY. Pare, stone and cut up the ])cachcs. Put in a stone jar with a very little water, and a few of the kernels. Put the jar in a kettle and pour boiling water in the kettle. Continue according to general directions. A little lemon juice strained and added to the peach juice will help it to jelly. PEAR JELLY. ]\lake precisely like apple jelly. PLUM JELLY. Wash the plums, put in a kettle with a little water, and cook till they go to pieces. Strain without squeezing. Finish accord- ing to general instructions. QUINCE JELLY. Wipe the quinces, cut out spots, quarter and remove the cores, then cut into smaller pieces. Put in the preserving kettle, cover with cold water, and continue according to general instruc- tions. Where apples are plentiful and quinces scarce, i apples may be used : and the parings from c|uince preserves and marmalade should be used in making jelly. Test the jelly after 15 mivutei boiling. RASPBERRY JELLY. Make according to general instructions for small fruit, h. cur- rants is a pleasant addition, a,nd ensures the jellying. 272 OLD COUNTRY RECIPES AND NEW. RHUBARB JELLY. Cut the rhubarb into inch lengtlis, put in a preserving kettle with 1 small cup water to each 2 quarts of rhubarb ; simmer till soft, and squeeze through a jelly bag. Allow 1 pound sugar for each pint juice. Continue according to general directions. A few apples, or half blackberries may be added to the rhubarb. STRAWBERRY JELLY. Make according to general instructions for small fruit. TOMATO JELLY. Mrs. Nick Fuchs. Take yellow or bright red tomatoes : cut them up and boil until soft with a small piece of lemon. Turn into a cheesecloth bag and drain without squeezing. To 1 pint tomato juice take f pint sugar. Continue according to general instructions. TUTTI ERUTTT JELLY. Mis. Rorer. Take equal quantities of sour cherries, red raspberries, cur- rants and strawberries. Mix together, put in a jelly bag and squeeze hard. Wash the bag out well, return tlie juice to it, and let drip through without squeezing. Xow proceed according to general directions. PRESERVES, JAMS AND SYRUPS. APPLE BUTTER, No. L Mr.s. Ricliard Johnson. Wash, core and cut the apples small; cover with water and stew till tender; rub through a sieve, and flavor with oil of cinnamon and sugar to taste. Put back in tlic kettle and boil, stirring con- stantlv, till done. APPLE BUTTER. No. -2. Cook \ bushel good pippins thoroughly in 1 gallon sweet fresh cider ; rub throue-h a colander ; return to the fire, add 6 pounds white sugar, cook several hours stirring constantly. \ hour before it is done add ground cinnamon, cloves and allspice to taste. Cook till quite thick; when cod pour into stone jars, and cover tight. APPLE MARMALADE. Peel and slice fine 25 pcunds good cooking apples, add 1 quart cold water and the juice of a lemon, cover the kettle and cook slowly until soft. Press through a sieve into a bowl. Allow f pound granulated sugar to each pound marmalade, put in a fresh kettle, add 2 gills cold water, a little vanilla, and cook over a brisk fire for 10 minutes. Add marmalade, and boil for 12 minutes, con- CA.\'y^FJ) FRUITS AND VEGETABLES. 273 stantly stirring, fill Mason jars while hot and seal. This will keep in stone jars if covered with brandy papers and tied up tight. Pear and quince marmalades are made in the same way. BLACK CURRANT JAM. Prepare rhubarb as for jelly, and take 3 pints rhubarb juice. Put it in a preserving kettle with 9 pounds sugar, stir till it boils then add 6 pounds black currants, and boil for 15 minutes or until the currants are tender. Seal in small jars. BRANDY PEACHES. Take fresh clingstones, and drop for a minute in boiling lye Take out with a perforated ladle, and drop into cold water. Rub with a rough towel to remove the skins, and drop into a prepared svrup of i pound sugar to each pound of fruit, and water enough to dissolve it. Let cook 15 minutes, take from the syrup, and pu on dishes to cool. Boil the syrup down to half and add an equal quantity of old peach brandy or French brandy. Seal or tie up •" ^^^" CHERRY JAM. Stone the cherries. Put them in a kettle over a good fire If sweet cherries allow I quart sugar lo 1 quart stcned fruit; a little fresh currant juice may also be added. If sour cherries, the sugar should be almost quart for quart. Continue as for gooseberry jam. CURRANT SYRUP. Mrs. E. S. Martin. Prepare the currant juice as for jelly. Put in a kettle with lialf the quantity of sugar, stir until dissolved, and boil brisk y just until it can be well skimmed. Have ready some thoroughly clean hot bottles, till, cork and seal. A little raspberry juice is an improvemen^.^_^ juices are prepared in a similar manner using less su-ar for the sweeter fruits. They make delicious drinks with the addition of a little water (and, in some cases, lemon) and ice. Are also useful for water ices and pudding sauces. Have the juice clear, bottle while very hot, and neither sweeten enough nor cook long 'enough to have it turn to jelly. GREEN GOOSEBERRY JA^I. Mrs. H. C. Begland. Stem and wash 1 pound green gooseberries, put in a kettle with 2 pounds sugar and 2 cups water. Boil 1 hour or until they become red. ^^^^ GOOSEBERRY JAM, No. 1. ■\[rs. Francis. Boil 1 pound sugar with U cups water 10 minutes; add 1 pound ripe gooseberries and cook 1 hour. 18 274 OLD COUNTRY RECIPES AND NEW. RIPE GOOSEBERRY JAM, No. 2. Stem and wash ripe gocseberries, and measure them. Put in a preserving kettle and mash witli a potato masher. Add | sugar and boil 20 minutes, or more, stirring continuously. Skim, seal very hot in Mason jars, or, if boiled down sufificiently, pour in stone jars, cover with brandied paper and tie up securely. Blackberry, raspberry, strawberry, huckleberry and currant jams are made precisely as gooseberry jam, except that the amount of sugar varies, — less for huckleberries and blackberries, more for currants. Jams should always be sweetened according to taste, i currants to 3 red raspberries improves either jam, as 4 pineapple improves strawberry jam. GRAPE JAM. Stem and wash ripe Concord grapes. Pop them, put the pulps in a kettle and stew until the seeds will separate. Press through a colander to remove the seeds, return the pulp to the kettle with the skins, and for every quart of grape add f quart sugar. Finish as gooseberry jam. GRAPE JUICE, No. 1. Mrs. D. A. Williams. Mash 3 quarts fresh grapes, pour over them 2 quarts cold water, and 1 ounce tartaric acid. Let stand 24 hours, and strain. To 2 pints of juice, add 1 pint sugar, put over the fire, let come just to the boil, bottle and seal while hot. GRAPE JUICE, No. 2. Mrs. Anna Abram. Take 4 quarts ripe grapes, picked from their stems and washed ; cover with water and cook very slowly until the grapes are soft. Drain through a double cheesecloth. Add 4 cups white sugar, and when dissolved let boil up once. Bottle and seal, and keep in a dark place. Serve with equal amount of syrup and water and a little lemon. ORANGE MARMALADE, No. 1. Mrs. Peter McQuade. Slice the oranges on a cabbage sheer. Weigh them, and to every pound of fruit, add 1\ pints water. Boil f hour. Let stand 24 hours, weigh again and to every pound of fruit allow li pounds sugar, and juice of 2 lemons. Do not put sugar in till the fruit comes to a boil, and cook only until clear. Skim and put into pint glasses or jars. ORANGE MARMALADE, No. 2. Mrs. Wm. J. Davis. Put 6 large oranges and 4 lemons in a kettle, cover with cold water and boil slowly 2 hours. Take out the fruit and reduce the juice to 1 quart. Take out the seeds, and shred the fruit very fine (using the scissors) ; then return to the juice, and add 10 pounds granulated sugar, and boil slowly for 35 minutes. CANNED FRUITS AMD VEGETABLES. 275 ORANGE MARMALADE, No. 3. Mrs. David Campbell. Wipe 4 pounds bitter oranges and 2 lemons thoroughly .and grate off all fhe yellow rind. Cut off all the white inner nndpu ft aside and cut the pulp up fine into a preserving kettle wUh 2 au.rts vva?er let boil .V hour, stirring frequently; strain through a iellv bac^ without squeezing. Measure the liquor and put back fn 'the keule with 1 pint sugar to each | pint ; add the yellow grating, and let it boil hard for lU minutes. Skim and can. ORANGE SYRUP. Boil 1 pint orange juice with 1 pound sugar 10 minutes Skim, and bottle when cold. Use for drinks, pudding sauces ec Lemon syrup is made the same way, using 2 pints sugar. PEACH BUTTER. Mrs. T. Williamson. Pare and halve i bushel peaches; put in a large kettle and stir consta^^^lv to prev-ent sticking until perfectly smooth and thick Put T number of kernels in at first, and take them out before i fslmie Add 5 pounds sugar, when nearly done; put in jars, and cover tight or seal. A little cider boiled with it is good. PEACH MARMALADE. Take 25 pounds ripe good peaches, halve them, remove the stones, cut in two again, add 1 quart cold ^vater and 1 pomi^^^ granulated sugar, and cook over a b"^^ h re until soft stirring freauently. Remove, and press through a sieve into a bowl. Crack , he peacl stones, remove the kernels, and blanch them adding a umber of them to the marmalade about five minutes be ore it is done With this exception peach marmalade is continued accord- ing to the apple marmalade recipe. Apricot marmalade is made m the same way. PINEAPPLE HONEY. Boil 2 pints sugar and 2 pints water until thick .-is honey. When nearly done add 1 grated pineapple and stir till tlnck enough. PINEAPPLE SYRUP. Put 3 pounds of prepared pineapple in 1 cpiart water : boil till very soft. Mash and strain: to 1 pint juice take 1 pound sugar, boil to a syrup, bottle and cork tightly. PLUT^I BUTTER. Mrs. Thomas Fletcher. Cook 1 peck plums and h bushel sweet apples in separate kettles till soh. with just enough water to prevent scorclnng^ Rub through a colander, mix, and to each pound of fruit add i pomid sugar; cook till thick enough, put mto jars and seal. 276 OLD COUNTRY RECIPES AND NEW. PLUM JAM. Allow 1 pound sugar to each pound large plums, and 1 cup water. Put the plums and water on the stove, and bring to the boiling point. Take out the plums with a skimmer, and remove the skins and seeds. Put these back in the kettle and boil 20 minutes, then strain, put back in the kettle with the sugar, let boil 5 minutes, then add the plums and cook about 30 minutes, or until done. Small plums may be boiled down thick with or without the seeds, but retaining the skins. POT POURRI. Mrs. Tlitodore Oxholm. Put any left over fruit in a jar, add 1 or more sugar, and cover well with brandy. From day to day, other fruits may be added, always putting in the proper amount of sugar. When the jar is full, leave enough brandy to cover well, and seal. If these jars are started at the beginning of summer, many an odd saucer of berries will be saved, and the pot pourri is delicious, served with ice cream. PRESERVED CHERRIES. Wash, stem and stone tart cherries. Save the juice and put in a preserving kettle with the sugar, allowing pound for pound of fruit and sugar. When the sugar is dissolved put in the cherries, and boil until the juice is thick. Put in glasses or sealed jars. If the cherries are covered with the sugar for an hour or two, there will be more syrup. Currants are preserved in the same way. PRESERVED CRABAPPLES. Select ripe Siberian crabs and wash them. Put in a kettle, cover with boiling water, and simmer till the skin will peel easily; then drain, skin and take out the cores with a penknife. Weigh and allow pound for pound of sugar. Dissolve the sugar in half the quantity of water, boil and skim till clear. Add the crabs and boil slowly till tender, skimming and stirring as necessary. When done, put in small jars or tumblers, cover with the syrup, and let get cold. Cover as you would jelly. Or the fruit may be cored in the first place and not peeled at all. PRESERVED DAMSONS. Stem the fruit; put in stone jars in alternate layers with an equal weight of sugar. Cover the jars, place them in a large kettle of cold water, bring to the boil, and let simmer till tender. Put the damsons carefully into tumblers or jars, pour the juice into a preserving kettle, boil it briskly 1") minutes, strain through a jelly bag, and pour over the fruit. Seal the jars, and cover the glasses when cold as for jelly. CAXXED fKUITS AND J-EGETABLES. 277 PRESERVED MULF'.ERRIES. JMrs. Roicr. Put 1 pound mulberries and 1 cup water in a preserving kettle, simmer till soft, then strain and squeeze out all the juice. Put this back in the kettle, add 4| pounds sugar, boil and skim till clear, add 4 pounds mull)erries, and simmer 15 minutes. Set aside over night. ]t the juice is not jellied in the morning, simmer again 15 minutes, breaking the berries as little as possible. Put into jars or tumblers, and fasten up when cold. PRESERVED PEACHES. Take ripe freestones. Pare, halve and stone. Weigh and allow pound for pound of sugar. Put in lavers in a bowl over night. In the morning turn into a preserving kettle, add .V dozen kernels to each pound of fruit, and bring to a boil. Skim and set back to simmer till tender. Put carefully into jars or tumblers, and pour the syrup over them. Seal or cover. Apricots and pears may be done in the same way. Pears re- quire a few sticks of cinnamon, or a few slices of lemon for flavoring. PRESERVED PIXEAPPLE. Peel the pineapples, cut out all the eyes and grate. .Allow equal weight of sugar and pineapple, and boil, stirring often, until it forms a rich jam. PRESERVED PLUMS. Treat the plums as you do crabapples : when skinned, weigh and allow pound for pound of suo^ar. Mix the sugar through them and let stand over night. In the morning pour off the juice into a kettle, bring to the boil, skim till clear, add the plums and simmer till clear, perhaps ;10 minutes. Put carefully into tumblers or small jars, boil the syrup down a little more, and pour over them. Cover or seal as required. PRESERVED QUINCES. Pare, core and slice or quarter the quinces. Put in the kettle, cover with boiling water, and simmer till tender. Take out and place on platters till all arc done. Use the same water for all. Put the parings and rough pieces into this water, cover, and sim- mer 1 hour; strain and measure, allowing pint for pint in sugar. Put back in the kettle with the sugar and stir till it is dissolved, and boil for 10 minutes, skimming thoroughlv. Now add the quinces and boil till clear, tender and red. Keep the cover on. When done, put into glasses or jars, boil the syrup till about to jelly, pour over the fruit, and let get cold before fastening up. PRESERVED STRAWBERRIES. , Marion Plarl.ind. ,^tem the berries, separating the tine ones from the bruised. Mash the latter and strain through a jelly bag. Allow 1 pound 278 OLD COUNTRY RECIPES AND NEW. sugar to each pint of juice, put in the preserving kettle and boil juice and sugar for 15 minutes, or until showing signs of jellying. Weigh the perfect berries, allowing pound for pound, add the sugar to the syrup, then the fruit, let cook through, skim and put in jars. Raspberries and blackberries arc preserved in the same way. PRESERVED STRAWBERRIES AND PINEAPPLE. Mrs. L. G. Byrne. Prepare the fruit, allow '■. pineapple to 3 strawberries and cook according- to any favorite method of preserving strawberries. PRESERVED GREEN TOMATOES. Marion Harland. Take 8 pounds small green tomatoes, pierce with a fork ; add 7 pounds sugar, the juice of 4 lemons, and 1 ounce mace and ginger mixed. Pleat all together slowly and boil till the fruit is clear. Take out with a skimmer and spread out to cool. Boil the syrup till thick. Put the fruit in jars, and cover with the hot syrup. Small, ripe, yellow tomatoes are preserved in the same way. PRESERVED V/ATERMELON, NO. 1. Mrs. Hugh Ewing. Take the green rind of the melon and scrape the outside off. ]\lake the thickness you wish. As you scrape, rinse in clear water and throw into a pan of water with a little alum in it. Put grape leaves at the bottom of the kettle, then put in the rind and alum water, cover with leaves and then with the cover. Cook over a slow fire for 3 or 4 hours. Make a strong ginger tea. Put the rinds in and let them be covered in it 3 days. (If the weather is warm, the tea should be changed.) Take pound for pound of sugar and rind, make a rich syrup with a little lemon peel in it and mace, put the rind in and boil slowly until you can put a straw through. Put in glass jars, pour the syrup over and seal. PRESERVED WATERMELON, NO. 2. Mrs. Samuel Whitmer. Cut enough of the white inside rind of watermelons into small pieces to make 1 gallon. Peel, core and cut small 4 or 5 quinces. Put in a stone jar a layer of sugar, then a layer of melon and quinces till all are in ; set in a cool place for 24 hours : put in a preserving kettle and boil slowly for several hours till well preserved. QUINCE CHEESE. Boil quince marmalade until so thick that it will retain the form of a mould when cold. "Leather" is maryialade boiled still longer, put in a mould and cut in slices to eat with the fingers. Any fruit may be treated in this way, but much less sugar must bling water to a smooth paste. Let boil until a little thick, add the pickles and let boil a few minutes. Pack away in closely covered jars. MUSTARD PICKLES, NO. 2. Mrs. Carrie Sliuttleworth. Mix ^ pound each of mustard and flour in a bowl with 5 cents worth of' turmeric, 2 cups sugar and enough vinegar to moisten them. Boil the remainder of 1 gallon vinegar, and stir in the contents of the bowl. Prepare onions, cucumbers, cauliflower and green beans, break- ing up the cauliflower; sprinkle salt over them separately, and fet stand over night. In the morning, rinse and drain, pack in jars well mixed, and pour over them the mustard mixture when it comes to a boil. 286 OLD COUNTRY RECIPES AND NEW. NASTURTIUM PICKLES. Pick the green seeds after the flowers have dried off. Put i i brine 2 days and in fresh water 1 ; pack in bottles, and cover with scalding vinegar, seasoned with mace and white peppercorns, and a very little sugar. Cork and use after 4 weeks. They make a good substitute for capers. ONION PICKLES. Peel 4 quarts small white onions, lay them in a brine of \\ cups salt to 2 quarts boiling water, and let stand for 2 days. Drain and repeat. Drain again, put this 3rd brine on to boil and boil the onions in it 5 minutes. Drain and put in bottles inter- spersing with bits of mace, white peppercorns and slices of red peppers. Fill to overflowing with vinegar scalded with sugar, allowing ^ cup sugar to 2 quarts vinegar. Cork and seal while hot. PEPPER CATSUP. Mrs. T. A. Campbell. Take 50 pods of large red peppers with the seeds. Add 1 pint vinegar and boil till the pulp will mash through a sieve. Add a second pint vinegar, 2 spoons sugar, -cloves, mace, allspice, onions and salt. Put all in a kettle and boil to the proper consistency, then run through the sieve again, bottle and seal. PEPPER PICKLE. Mrs. Arthur Van Meter. Take a number of green peppers, half as many tomatoes and a quarter as many onions. Grind peppers and tomatoes, salt well and let stand several hours. Drain over night in a bag. Grind the onions, mix with them some ground mace and celery seed, cover all with vinegar and sweeten to taste. Cut one red pepper through it. RED CABBAGE PICKLE. Mrs. Wm. C. Connell. Chop the cabbage, salt lightly and drain over night. In the morning squeeze out the juice, and mix into the pickle 5 cents worth of cinnamon bark, 5 cents worth of yellow mustard seed, some horseradish cut fine, some chopped Chili peppers and some black peppercorns. Add sugar and cayenne pepper to vinegar to suit your taste, boil and skim. When cold, pour over the cabbage, and nut into a crock with a small saucer over the pickle to keep the vinegar over it. Tie up. . It will soon be ready for use. Green cabbage may be treated the same way. RED SAUCE. Mrs. Mar}' Slatzer. Scald and peel 30 ripe tomatoes, peel and chop S onions, chop 8 red peppers, add 5 tablespoons salt, 10 tablespoons sugar, and 9 cups vinegar. Boil 1 hour, bottle and seal. PICKLFS, CATS r PS AXD JIXHGARS. 287 SALTED CUCUMBERS. Mrs. Rorer. Put good unbroken cucumbers in a cask or jar in alternate layers with coarse salt i inch thick; cover with cabbage or horse- radish leaves, then with a board and a weight, and pour 1 quart water over. Fresh layers of cucumbers and salt may be added, picking the fruit in the morning or evening. When nearly full, tuck a cloth tight over the top, cover with the board and weight, and they will keep in the brine 1 or 2 years. Take out as they are wanted to use, skimming the brine and washing cloth and board before replacing. To use the pickles, soak 3 days in, fresh water, changing it daily, put in a kettle with a lump of alum, cover with good vinegar, and bring to the boil; throw away this vinegar and finish pickling according to any recipe liked. Beans of any kind, corn or sliced green tomatoes may be salted down in this wav. PICCALILLI. Mrs. Richard Crowe. Take 1 peck green tomatoes, and 4 green peppers ; slice them and put in a dish in layers. Sprinkle over them 1 cup salt, and let remain over night. In the morning press dry through a sieve. Put in a porcelain kettle, cover with vinegar, add 1 cup sugar, and 1 tablespoon each kind of spice in a muslin bag; stew slowly about 1 hour, or until done. if onions are liked, add eight sliced. PICKLED PARSLEY. Wash heads of curly parsley in salt water, drain and shake dry. Put into jars of cold vinegar with 1 tablespoon chopped horseradish to each quart. Fasten up. SLICED CUCUMBER PICKLES, NO. 1. Mrs. Lewis Newman. Slice cucumbers as for the table; salt lightly and let stand over night. Drain and drop them in boiling vinegar long enough to be heated through, but not cooked. Put in jars, cover with the vinegar and seal. Are very like fresh cucumbers when opened, and this method disposes of the cucumbers too large to be used for ordinary pickling. SLICED CUCUMBER PICKLES, NO. 2. Mrs. Wm. Mitchell. Take 1 gallon medium sized cucumbers; put them in a jar and cover wi'th boilim; water in which a handful of salt has been dissolved ; the next 2 mornings drain and repeat : the 4th morning drain, cut into J inch slices and fill glass jars. Boil enough cider vinegar to cover the cucumbers, with a lumo of alum the .size of a walnut, a teacup horseradish root cut fine, and 1 teaspoon each of ground cinnamon, mustard and cloves (m a bag), lour over the cucumbers when scalding hot, cover and seal. OLD COUNTRY RECIPES AND NEIV. SLICED TOMATO PICKLES. Mrs. Thomas Ewing. 1 peck green tomatoes sliced, 1 dozen onions sliced, sprinkled with salt and let stand until the following day. Then drain and put in a kettle in layers with 1 box prepared mustard, \\ ounces black pepper (whole), 1 ounce cloves, 1 ounce white mustard seed, and 1 ounce allspice. Cover completely with vinegar, and let boil about ^ hour. SPICED APPLES. Mrs. Sarah Hinzy. Boil 2 cups vinegar, 1 cup water and 3 cups sugar with a little whole allspice and cloves and cinnamon bark to a thin syrup : skim well ; add tart aoples, peeled, halved and cored, or whole and cored, and boil till you can pierce easily with a fork. Put in jars and cover with the syrup. Take as many apples as the amount of syrup will probably cover well. Peaches, and other large fruit may be spiced in the same way. SPICED CHERRIES. Mrs. Elmer Rush. Put 1 pint vinegar on to boil with 4 pounds sugar, 1 ounce cinnamon bark, \ ounce whole cloves ; when boiling skim and add 9 pounds cherries. Cook till the skin breaks ; take them out and place in jars; boil the syrup down till thick and pour over the cherries. Cover and tie up or seal. SPICED GRAPES. Miss Fannie Devol. Seed 11 pounds of ripe grapes as for jam. Place the pulp and skins in a porcelain kettle with 1 quart of cider vinegar, 6 pounds of sugar, 2 tablespoons of ground cinnamon, and one each of cloves and allspice. Boil \h hours, stirring often to pre- vent burning. SPICED PRUNES. Miss Ona Phillips. Soak the prunes over night. In the morning let simmer in the same water 2 hours, then drain. Boil the prune juice with \ pound sugar, h cup vinegar, \ tablespoon cloves, the same of cinnamon and a pinch of ginger to 1 pound prunes. After 10 minutes, add the prunes, and cook slowly 5 minutes. SPICED QUINCES. Mrs. Dora Shelhamer. Put 2 cups vinegar, 1 cup water and 3 cups sugar on to boil ; add whole allspice and cloves, fuid pieces of cinnamon bark. Boil to a thin syrup, skim well, add the quinces pared, halved and cored, boil until they can be pierced with a fork, put in jars, boil the syrup down thick and pour over them. Peaches and other fruit may be done the same wav. PICKLES, CATSUPS AND VINEGARS. 289 SWEET PICKLED PEACHES. Mrs. E. S. Martin. Pare 7 pounds peaches, but do not stone. Put 4 pounds sugar on to boil with 1 pint vinegar ; mix 1 teaspoon ground cloves, 2 teaspoons each ground allspice and cinnamon, and ^ teaspoon ground mace, and tie them up in 4 little muslin bags. Put these into the kettle and also i ounce ginger root. When the syrup is liot, add the peaches, bring all to the boiling point and turn care- fully into a stone jar. Stand in a cool place over night. For 9 consecutive days, pour off the syrup, bring it to the boil, and scald the peaches again. The last time, boil the liquor dovvrn somewhat, add the fruit to it, bring the whole to a boil, and put in sealed or stone jars. They will keep for years, and the syrup is always good for sauces, yankee or hot cakes. Any large fruit may be spiced in the same way. SWEET PICKLED WATERMELON. 2 pounds watermelon or muskmelon rinds, boiled in pure water until tender. Drain well. Make a syrup of 1 quart vinegar, 2 pounds sugar, .} ounce mace, 1 ounce cinnamon, and some roots of ginger, boiled until thick, and pour over the melons boiling hot. Drain off this syrup 3 days in succession, boiling it and pouring it over the pickle as before. Then tie up in jars. TARRAGOX VINEG.'VR. Put into a jar 1 cup fresh tarragon leaves, cover with good cider vinegar; cork and let stand several weeks, shaking occa- sionally. Squeeze through a jelly bag, bottle, cork and seal. TOMATO C.XTSUP, XO. 1. Mrs. V. r. Voung. \\'ash the tomatoes and quarter them : boil about 2 hours and press through a sieve. Add \ cup salt, 1 tablespoon each of ground cinnamon, mustard and black pepper ; 1 teaspoon each of ground cloves and cayenne pepper : 1 small onion chopped fine ; and 3 pints cider vinegar. Roil all together, and just before bottling add .] cup grated horseradish. TOMATO CATSUP, NO. 2. Mrs. T. A. Reynolds. \ bushel peeled ripe tomatoes. 1 quart vinegar, 1 cup salt, 3 boxes ground mustard, \ pound whole black peppers. V pound all- spice, \ ounce cayenne pepper, 2 ounces cloves, 6 onions, 2 poimds brown sugar, 1 handful peachtree leaves. 20 cloves garlic. Cook all together but the cayenne 4 hours. Strain, add the cayenne and cook 20 minutes. Bottle and seal. 19 290 OLD COUNTRY RECIPES AND NEW. TOMATO CATSUP, NO. 3. Mrs. Charles Evans. Cut up \ peck ripe tomatoes, cook until soft, and rub through a sieve. Put back on the stove, add 2 tablespoons pepper, \ table- spoon ground mustard, \ tablespoon each allspice and cloves, 1 tablespoon salt, and 1 pint vinegar. Cook till quite thick. TOMATO PICKLES. Mrs. H. B. Denman. Take 1 peck yellow tomatoes or small round red ones, prick each with a fork, put in a jar in layers with salt between. Let remain 8 days. Drain off. Add 12 large white onions sliced, 2 ounces each of ground cloves and allspice, 1 ounce pepper. 1 bottle good mustard. Put a layer of spices and onions between 2 layers of tomatoes. Scald the vinegar and pour over cold. They are fit for use in 10 days. TOMATO SOY, NO. 1. Mrs. G. O. McDonald. 4 quarts ripe tomatoes peeled 'and chopped, 1 cup red peppers chopped, 1 cup onions peeled and chopped ; i cup each sugar and salt; li pints vinegar, L} teaspoons cloves and cinnamon, 1 tea- spoon ginger, and 1 grated nutmeg. Boil 3 hours, strain or not, bottle and seal hot. TOMATO SOY, NO. 2. ]Mrs. Charles Essex. 1 peck ripe tomatoes and 8 large onions chopped fine. Add 1 cup sugar, 1 cup vinegar, a little salt, a little red pepper, 1 table- spoon mixed spices tied in a muslin bag. Boil until as thick as you want it. WALNUT CATSUP. Take green walnuts earl\- in August or before the shell is formed. Grind or pound them, and squeeze the juice through a coarse cloth. To every gallon of juice add 1 pound anchovies, 1 pound salt, 4 ounces cayenne pepper, 2 ounces ground black pepper, 1 ounce each ginger, cloves and mace, and 1 horseradish root. Boil till reduced to i the quantity. Strain and when cold, bott'e. Use in 3 months. HOME MADE WINES AND LIQUORS. RI.ACKBERRY CORDIAL. Mrs. Hugh Ewing. To 2 quarts blackberry juice, add \ ounce cacb of ground nut- meg, cinnamon and allspice, and | ounce cloves. Boil and skim until clear. While hot, add 1 pint French brand}-, and sweeten to taste with white sugar. BLACKRERRV WIXE. l\Irs. Robert Raniage. Pour 1 quart boiling water over 1 gallon fresh blackberries, and let stand 3 or 4 days till thcv foam up. Squeeze well, and add 3 pounds sugar to the juice. Let stand in a covered jar until it has quit fermenting, skimming off every little while. Whc i ready, strain 3 or 4 times tb.rough a thin cloth without squeezing, bottle and cork. Black currants improve this wine in the propor- tion of 1 quart to a gallon of lierrics. CHERRY BOUNCE. Mrs. John Byrne. Take nine quarts picked and washed cherries, put in a ke^: or jug, add 9 cups granulated sugar and a quart of brandy. Shake up well and let stand 2 or 3 hours ; then add 2 quarts water ; let this stand a day and add another quart of brandv and 2 quarts water: and so on until you have used 2 gallons of brandy. Let stand about a month, and then put in a few cloves and cinnamoii sticks. It will then be readv to use in about 10 davs. CHERRY WINE^ 1 quart strained juice, 2 of water, 3 pounds sugar. Finish like currant wine, CRANBERRY WINE. Marion Harland. Mash ripe berries, put in a stone jar and add half the quan.tit of cold water. Stir well and let stand 2 days. Strain throueb a flpunel jelly bag. Mash a second supply of berries, and cover wit'^ the liquor. Treat it as before. Then take 1 pound sugar to 3 quarts liquor, and boil 5 minute= T of H ferment in cloth covered jars; rack off and bottle. Good for skin disorders. 291 292 OLD COUNTRY RECIPES AND NEW. CURRANT WIN'E. "The Housekeeper's Friend." Mash ripe currants, strain through a jelly bag, put into a tub and let stand 3 days, skimming it every day. To each quart of juice add 2 pounds sugar and enough water to make a gallon. Fill a cask, leave out the bung until fermentation ceases which is usually from 12 to 15 days. Fill up the cask daily with water. When it ceases to ferment, rack off the wine carefully by a syphon, cleanse the cask thoroughly with boiling water, return the wine to it, stop the hole tight and let stand 4 or 5 months. ELDERBERRY WINE. ]Marioii Harland. Pour 4 quarts boiling water over 8 quarts elderberries; let stand 24 hours, stirring now and then. Squeeze the juice through a jelly bag. To 4 quarts juice, add 3 pounds sugar, 1 ounce pow- dered cinnamon, and \ ounce powdered cloves. Boil 5 minutes and set away to ferment in a stone jar with a cloth thrown over it. When it is done fermenting, rack it off carefully not to dis- turb the lees. Bottle and cork tight. ELDER BLOSSOM WINE. Miss Junkermann. Clip the blossoms from the stems ; over 1 quart pour 1 gallon boiling water. Let stand 24 hours. Strain and add 3 pounds sugar, h cake yeast, and 1 sliced lemon. Let stand a few weeks till fermentation ceases, then and dry in the oven. Put in paper bags to keep clean. When wanted, soak a quantity over night. 302 OLD COUNTRY RECIPES AND NEW. FRENCH liONEY. Mrs. Wm. C. Connell. Dissolve a small lump of alum the size of a hickory nut in li pints of water, with 5 pounds white sugar. Boil 3 minutes. When cool, add I ounce rosewater. ORANGE EXTRACT. Cut off the 3'ellow outside peel of 5 oranges, shave it thin, put in 1 pint good alcohol, and cork tightly. Let stand for a fortnight. Lemon extract is made in the same way. PEACH EXTRACT. Blanch the pits of peaches, pound to a paste, and add twice the quantity of brandy. It will take the place of bitter almonds. POTATO YEAST. Mrs. Richard Johnsdii. Peel 1 dozen good potatoes, cover with water and boil till done. Mash in the pot. Cover 2 handfuls hops with water and boil till the strength is extracted — about i hour; strain into the potatoes ; add 1 cup sugar, 1 tablespoon each of ginger and salt, and 2 cakes yeast foam. Let rise al)out 24 hours, till bottles not too full and cork loosely. It will keep several weeks. } cup answers for a setting of bread. SOUP POWDER. Dry 1 ounce each of lemon peel, thyme, sweet marjoram and parsley in a warm oven; pound and sift, and add 1 drachm pow- dered celery seed; bottle and cork. 1 teaspoon may be added to 1 quart of almost any soup. TO BROWN COFFEE. Butter a baking dish thoroughly, put in good green coffee, i Mocha and- 5 Java. Put in a moderate oVen to roast until brown, from 20 to 25 minutes. Stir well occasionally. Put in a stone jar and keep well covered. TO BROWN FLOUR. Spread on an iron pan and set in a hot oven, stirring continu- ally after it begins to color. Brown evenly ail through. Keep in a glass jar in a dry place. It is added to Iiash and gravies. TO CLARIFY BUTTER. Put \ pound good butter in a double boiler ; when thoroughly melted, skim, strain through a fine cloth, and keep in a moderate temperature until wanted. ODDS AND ENDS. -{03 TO CLARII'V WINE. Beat the white of 1 e^rg with' a little wine, and stir into the whole. This will do for 10 gallons wine. TO CORN BEEF. Have your beef cut up in suitable pieces for cooking. Then pack them loosely in a tight barrel, placing a weight on top. Cover them with the following brine : 4 gallons water, 8 pounds salt, 2 ounces saltpetre, 1 quart molasses ; put in a kettle and bring- to a boil ; skim thoroughly, let cool and pour over the beef. Let remain in the brine until wanted for use. If the brine should mould, pour it off, bring it to a boil again, skim and pour over the beef quite hot. TO CURE BEEF HAMS. "Sirs. Robert Sneddon. ]\Iake a brine that will float an egg, add 1 tablespoon each of ground cloves and allspice, 1 teaspoon cayenne pepper, and \ pound black pepper. Put in 2 beef hams, properly dressed by the butcher, and with the bones taken out. Let stay in the brine ■? weeks, changing their positions in the cask occasionally. Let drain several hours; then sprinkle lightly with brown sugar and cayenne pepper, if more is needed. Roll in a tight roll and wind with coarse string, hanging up to let dry. It may be cut from in a few days. Slice and cook as 3'ou would beefsteak. A slice of sidcmeat cured in the same way is good to broil with the steak, as the beef seems dry to unaccustomed palates. TO KEEP GRAPES. Take full clusters, removing every bruised one. Dip the end of the stems in sealing wax, wrap each bunch in tissue paper and pack in boxes in layers, with paper between. Close the box ; keep in a cool dry room. TO KEEP LEMON PEEL. Put all spare lemon peel in wide mouthed bottles, pour brandy over it and keep corked. This is always ready for use to flavor sauces, puddings, etc. If the fresh peel is chopped fine, and a little salt sprinkled over it in a dry bottle, it is ready to use for stufi"- ings, croquettes, etc. -Dried in the oven it is good to keep for flavoring stewed fruit. Orange peel may be treated the same way. TO KEEP PEPPERS. Pack in a jar with or without see-b'nq- and pour scalding vinegar over them ; cover and tie titrht. When used, freshen in cold water. Or pull up the plant before fro=t bitten, and hang by the roots in a cool place where it will not freeze. Or pick the 304 OLD COUNTRY RECIPES AND NEW. peppers before freezing, string and hang up. Chili peppers should be packed in wide mouthed bottles, and hot vinegar poured over them. TO KEEP TOMATOES. I. Take ripe tomatoes,- wipe dry without breaking the skin. Put into a jar with cold vinegar, adding a thin muslin bag of cloves and whole peppers. Seal and keep in a dry place. II. Before frosts, dig up tomato plants that are covered with green fruit, leaving plenty of dirt around the roots. Slip over the roots a heavy sack, and put the plants in the cellar. It may be necessary at times to wet the roots a little. Pick off the fruit from time to time and let ripen in a sunny window as wanted. TOMATO FIGS. Mrs. Eliza Marsh. Scald and peel round ripe tomatoes. Put in a stone jar with equal weight of sugar. Let stand 2 days. Pour off syrup, boil and skim until clear. Pour over and let stand 2 days as before. Boil and skim again. After third skimming, let them stand in the syrup until good drying weather. Then place on large earthen dishes and let stand in the sun to dry. It will take about a week. After which pack down in small wooden boxes with fine white sugar between the layers. Will keep for years. Apples boiled in the remaining syrup are good. TO PACK EGGS. Mrs. Calvin Essex. Dip in boiling water, then pack in salt, small end down, not touching. Keep in a cool place. TO SALT ALMONDS. Shell the almonds, scald them and remove the skins. Melt a small lump of butter in a pan in the oven. Dry the almonds and put them in the butter stirring and turning as they brown. When a good golden brown, sprinkle considerable salt over them, and let stand until cold. Tlicn rub off the excess of salt. VAXILLA ESSENCE. Slice 1 pound best stick vanilla, and pound in a mortar with 3 ounces lump sugar. Then put in a quart jar, fill up with the best alcohol, screw lid on tight, shake well, and it can be used in a day. It improves very much in strength with age. HOW TO COOK HUSBANDS. "Greenfield Hill Cook Book." A good many husbands are entirely spoiled by mismanage- ment in cooking, and so are not tender and good. Some women keep them too constantly in hot water; others freeze them; others ODDS AND EKDS. 305 put tliein in a stew; otlicrs roast tlinii ; and others keep them con- stantly in a pickle. It cannot he supposed that any husband will he good and tender managed in this way, hut tiiey are really delicious when properly treated. In selecting your husband you should not be guided by the silvery appearance as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be sure and select him yourself, as ta.stcs difi'cr. Do not go to <..!<1 in dainty creftsman- ship box- es -60c the lb. The Carmell Candy Co. INCORPORATED ^ , , HIGH GRADE AND , , , ^,. Distributers of pQpy^^f^ CANDY ^°'""'^"''^'"° 321 Printing (En. CUm^ftt afiSa Phunra I»pU iiatn fi9B Sunk anb Jub Prtntna C f natrr Work jFinr (Eatalngup (Xiih Innk Mark ICaut iilnoka mxh 55-59 iEaat iiatn g>t. (Unlumbus Magees Chlorinated Lithia Spring Water The Acknowledged Best Natural Spring Water Ever Offered to the Public ^ X)aluable for all disorders of the digestive organs, and kidneys; for dropsy and most skin diseases; clears the sys- tem of all uric acid, hence a specific for rheumatism and gout. A. W. MA GEE, "Proprietor CLARKSVILLE. MECKLENBURG CO., VIRGINIA 322 Jewelry of Recognized Quality Our assortment of Gold and Silver Pieces, Watches, Diamonds, etc., is as superior in variety as it is in char- acter. Every item, regardless of its price, is enhanced by the 42 year "Harrington" Guaranty. THE HARRINGTON GO. Established 1866 83 NORTH HIGH ST., COLUMBUS, OHIO When you have tried everything else— remedies, doctors, sanitariums, baths, etc., and get to the point where you want your Rheumatism Cured NOT MERELY RELIEVED, BUT ABSOLUTELY AND POSITIVELY CURED- the uric acid driven out of your system, and that, WITHOUT INJURING YOUR STOMACH BUY OF YOUR DRUGGIST Golden Rule Rheumatic Compound It is no longer necessary to go to a Sanitarium at an enormous expense. SAVE YOUR MONEY and spend 50 cents or $1.00 as above. If you are skeptical, write us for copies of autograph letters of promi- nent physicians confirming our statements, and testimonials of people who have been CURED, and cured permanently. The Golden Rule Rheumatic Remedy Co. COLUMBUS, OHIO $ KIBLER SAVES N^M M M MM M NO MORE YOU $.S.OO Jjm I ■ ■■ I NO LESS 9.99 Suits, Overcoats ^^"^F ^^"^m ^^"^m The kind you have and Raincoats ^^ ^ ^^ ^^ been paying $15 for KIBLER'S $9.99 STORE COLUMBUS STORE: 22 AND 24 WEST SPRING STREET Stores at Columbus, Dayton, Cleveland, Indianapolis, Kokomo and Louisville 323 The Best Recipe for the careful buyer is to trade where he can save the MOST money and get BEST quality of goods. Try us and we will convince you beyond any question of a doubt. The Chris HoU Hardware Co. LOGAN, OHIO We carry a larger stock of goods than any other retail hardware store in the Hocking valley. Buggies Seeds of All Kinds Gas Appliances Wagons Mechanics' Tools Pumps of All Kinds Building Materials Roofing of All Kinds Harness Fanning Implements Wire Fencing Chums Paints, Oils and Stoves and Ranges Washing Machines Varnishes Gas Fixtures Agents for the PETERS BUGGY CO. Reliable line of Buggies, Surreys, Phaetons and R unabouts. Give us a call — we have the goods ar id the prices. THE CHRIS HOLL HARDWARE GO. 324 CALVIN ESSEX New Straitsville, O. High Grade Furniture at Reasonable Prices ORDERS PROMPTLY FILLED For Pure Drugs, Patent Medicines, Toilet Articles, Fine Cigars and Stationery "^to Taylor's Drug Store PRESCRIPTIONS A SPECIALTY We ulso have a full line of Paints and Oils Main Street, NEW STRAITSVILLE, O. You always get the best when you buy Winchester Flour MANUFACTURED BY THE WINCHESTER MILLING GO. CANAL WINCHESTER, O. Stoves of All Kinds We are the only EXCLUSIVE STOVE and KITCHEN WARE STORE in Columbus Gas Ranges and Heaters Coal Ranges and Heaters Wood Ranges and Heaters Gasoline and Oil Stoves Fireless Cookers from $1.50 up The Fine Odorless Refri- gerators HOTEL AND FAMILY COOKING UTENSILS in «reat variety. We will satisfy you THE F. W. BISHOP CO. 180 and 182 S. High St. COLUMBUS, OHIO 325 PRESIUKNX SECY AND MGR. THE PEOPLE'S ELECTRIC LiaUT i^^ISTD F'OA\^EFl CO. OF STR A ITS V I ELE RALPH WILSON THE CLARK ST. GROCER FLOUR, FEED, GRAIN AND NOTIONS THE BEST GOODS AT LOWEST PRICES NEW STRAITSVILLE, OHIO 326 C..A.YOUNG'S CIGAR STORE I!.00Ia5I:LLCR, NCWSDCALCR 7\ND STATIONER LAUNDRY AND DRV CL.CAMINQ AQCNCICS ^ ^ Miss M. N , PARSONS =eT MILLINERY L^moHio KCYNC5 BP05. LOOAN, OHIO "me Lead ing Brands of Plou r Logai^ Pcitenr Logan Perfection and Logon Purity MHKCS THE WHITEST, LIGHTEST and SWEETEST BRCHD AND PASTRY Order ci Sock t'roni Your Grocer W. T. SPRANKEL q Pr^T^C Lumber, Roofiiv), L(itl\, Skitc, IJn^e, Ceii^ent, Pulp Plaster The r-amous "Devoc" P(iii\t phon.s T.l^Tot\o New Straitsvillc, Ohio H. C. ShurtlewortIVs PRE5CRIPTIOM5 riLLIzD aivl RURt: DRUGS ar THE PRCSCRIPriOM DRUGGIST. Ice Cream, Soda Water and Candy equal to that in the large cities. Lowney's, Taylor made Candies, etc. MCW StrditM'illC, Oi^K) 327 BARGAINS Oliver Typewriters, $50 Each $5 Down and $5 Per Month. Shipped to Any Address on Trial An Extraordinary Half -Price Offer The regular standard Model No. 3. Complete with metal case, baseboard, tools, etc. — not shop worn or damaged machmes, but each and every one guaranteed to be absolutely perfect — as perfect as any ever sold. No salesman will call on you. We are compelled to save such expenses to enable us to sell these machmes at half price. The burden of proof rests with the type- writer and you are to be the sole judge. If you find the slightest thing to criticize — if you think you can buy a better type- writer at any price — if for any reason you do not wish to keep the machine, send it back at our expense. This is the greatest typewriter value ever offered. If you intend to buy a machine any time in the future it will pay you to secure one of these NOW. If you are renting a typewriter, why not send it back and replace it with one of these splendid ma- chines? You can pay us $2.00 or $3.00 more a month than you are now paying and in a few months own a $ 1 00 standard typewriter — meantime you have a perfect machine to operate instead of a second-hand one. Better write us now. You lake no chance on this proposition ; if the typewriter is just as we say — you have a bargain — if it is not, you send it back at our expense. Don't wait until they're all gone — give us your name, address, and references to-day. This extraordinary offer of OLIVER Typewriters is made to readers of "Old Country Recipes and New" as a special offer. It will give everyone a chance to own a first-class $100 s'andard typewriter under the best terms ever offered. This special offer places the OLIVER within easy reach of every home, business or professional man. Any one can now own a standard typewriter. By utilizing spare moments for practice students fit themselves for more important positions. The OLIVER is so simple any one can learn to operate it. Schoolboys and schoolgirls can now buy a real $100 typewriter on very easy terms. The OLIVER is the most highly perfected typewriter on the market and the most substantial. It will stand rough treatment — the kind that makes junk of many machines. Everything the best. The OLIVER Typewriter turns out more work of better quality and greater variety than any other writing machine. Simplicity, strength, ease of operation and visibility are the corner stones of its towering supremacy in everything that a typewriter can be used for. Two-color ribbon attachment $1.50 extra Can You Afford to Let This Wonderful Offer Pass? A really extraordinary opportunity to prepare for the big prosperity wave. High-class cor- respondence on first-class machine is the begin- ning of business success. Send coupon to-day. The Typewriter Sales Co. 29 Dearborn St. , Chicago, III. TvpEWHiTKR SALE."i Co., 23 Dearbofu .St., Chic.igo, 111. (leutlenien: I accept vourspecial oflTer of a .Model No. 8 OLIVER Standard Typewriter for 850. Send me one of these typewriters f. o. b. Cbicago. It is understood that I may iry the machine' for fiye days. If entirely salisfae- tory, I agree to remit |5 witbin five da.vs of receipt, and pay the balance in nine monthly Instalments of $.1 each. If the typewriter does not come up to my expectation in every "way, I reserve the right to return it immediately without incurring any obligation on my part. Title of the machine to renialii in your name uatil the machine is fully paid for. Name Addr Town . State References refiuired. 328 ESTABLISHED 1870 We Make a Specialty of Fine Teas Pure Cider Vinegar Canned Goods and Fine Flour A. J. EVANS Dealer in Groceries and Provisions Both Phones 813 236, 238 and 240 E. Long St. COLUMBUS, OHIO TERMS CASH As An Attractive Display v*5' i you cannot find anything to equal our China and Crockery Line judging from the satisfaction it gives and the money saved in buying here. ^ These are not cheap goods, but the iVV prices are very low considering the quality. 1^ Have you seen our week-end specialties ? May we have the pleasure to show you Established 1840 J. M. & W. WESTWATER 141 and 143 North High Street COLUMBUS, OHIO The Vance- Winans Co. Exclusive and Correct Styles in Readv-to-Wear Outer Garnments for Women and Misses 75 North High Street COLUMBUS, OHIO 329 '^he Most Complete Stock of Post Cards in Logan CASE'S DRUG and JEWELRY STORE 66 EAST MAIN STREET LOGAN. O. Soth "Phones ^ ! Recommend Peerless Sure Corn Killer I Oc Peerless Toothache Drops I Oc Pearl of Beauty for the Ladies . . 25c Pinard's Veloet Pearl for the Ladies . . 25c 'Denlifoam for Teeth 25c Velvo Lotion for Hands I Oc All Fully Guaranteed under Ture Food and Drug Law 9 2 ra" On o n .^ Q fa '^he Most Complete Stock of Post Cards in Logan C J WILLIAMS ■ BELL 'PHONE MAIN 2444 C. W. TAYLOR CITIZENS PHONE 2865 WILLIAMS & TAYLOR OPTICIANS No. 72 NORTH HIGH STREET COLUMBUS, OHIO 330 JOHN EATO.-\, Prfsidenl BRANCH STORES LOriS C. SANDS, Vice Prcsl. AND WAREHOUSES LOVrS BROH'N, Treasurer THROUGHOUT (;R ANT HUBLEV, Secretary THE OIL COUNTRY Supply (Enmpang iHain (iflSrpa EVERYTHING YOU WANT FROM GREENHOUSE OR GARDEN Floral Work a Specialty. Headquarters for Carnations. THOMAS MONTELL '' awnee Ohio J. A. DEVOL JU Blacksmkhing XT O • -11 r^^ • W I I ot ail sorts promptly New Straitsville, Ohio jj . l^A^lAir Or. (£. A. ilJaninii. yirsihrnl 3f. t. Svraiiirr. (Casliirr ail|^ Mnvtxn Sank (C0. (Ea^iital ^turk ^25.Dnn.nn 331 THE GRIFFIN DRILLING CO. CONTRACTORS FOR OIL, GAS AND ARTESIAN WELLS OFFICE: 12 NORTH HIGH ST. COLUMBUS, OHIO 332 Falcon Beekeepers^ Supplies Write for illustrated catalog W. T. FALCONER MFG. COMPANY JAMESTOWN, NEW YORK Eat Furnas Ice Cream It's made of the best sweet cream, sugar, flavor, etc. , and we know how to mix these ingredients to make the delicious product for whicJj cue are famous. Ask for it at your druggist or confectioner. The Furnas Ice Cream Company 581 East Long Street, Columbus, Ohio J.W. Jones GENERAL Hardware f Paints, Oils and Lumber, Wall Paper, Tinware, Jewelry and Notions, Roofing, Sash, Doors, Glass and Gas Fixtures Plaster, Lime and Cement NEW STRAITSVILLE, OHIO 333 Maizes Delicious Puddings. Use Part Royal for Bread, Rolls, etc. Can be eaten and relished h}) the most delicate. THE PAPER STORE is the proper place to buy Birthday, Holiday, and Patriotic Post Cards, Paper Drinking Cups, Napkins, Dishes, Plates, and Table Cloths for Lunch- eons and Picnics, Playing Cards, Games, Tally Cards, Writing Stationery of all kinds; Inks and Pencils, Typewriter Ribbons and Papers, Pocket and Bill Books, Card Cases, Bible and Prayer Books, Engraved Wedding Invi- tations, Cards, Book Binding and Printing. NITSGHKE BROTHERS 31 to 37 EAST GAY ST., COR. PEARL COLUMBUS, OHIO JOSEPH HATEM UNIS HATEM JOS. HATEM & BRO. Bmhts in IFruilH. QlDufrrtiiinrrij. (Cigars m\h ©nbarrna SOFT DRINKS AND ICE CREAM NEW STRAITSVILLE, OHIO . H. D. BURGESS PRESSING PROMPTLY DONE NEW STRAITSVILLE, OHIO The MODERT^TsfORE DRY GOODS, CLOTHING, SHOES, HATS, CARPETS, CURTAINS, Ladies', Gents' and Children's FURNISHINGS SAM PASTOR, Proprietor NEW STRAITSVILLE, OHIO Gihson Price & Gibson, Restaurant ^^' BOARDING BY THE WEEK, DAY OR MEAL. Cigars, Tobaccos -and Soft Drinks. Short Order Meals and Lunches All Hours. Cor. Main and Clark Sts. Phone 36 New Straitsville, Ohio Lynch's Lyric Theatre MOVING PICTURES AND VAUDEVILLE Booking Acts from the Bert Marshall Vaudeville Circuit of Cleveland, O. 335 Coirts & Botki OIL, GAS and ARTESIAN -WELL DRILLER, Send all inquiries to LANCASTER, OHIO and they will have prompt attention 336 BLETZ ACKER FURNITURE CO. Furniture, Carpets, Wood Mantels, Tile Floors, Baby Carts, Grates and Undertal^ing BELL PHONE 18 CITZ. PHONE 18 Cor. Broad and Chestnut Sts. Lancaster, Ohh to ANTILL'S ICE CREAM LANCASTER, OHIO ON SALE AT SHUTTLEWORTH'S 337 How to Make $12,0001 a year clear profit on a small egg farm The CORNING EGG-BOOK tells how these men did it. $6.41 Per Hen Per Year Here are some of the things I The troubles of great hotels in getting reliable eggs. The prices paid for Corning eggs throughout the year. How to get the mo^ eggs when moS people get none. When to hatch chicks that are to lay winter eggs. that the <^ How to grow juicy broilers in nine weeks. Corning Egg-book tells : How to mix the feed that makes the mo^ eggs. How to save 97 per cent of the young chicks. Why they send hens to rooS with full crops. How to make hens attend Sridtly to business. The Corning Egg-book is sold in combination with The Farm Journal to increase its subscription li^ to one million for next year. It is the ftandard monthly farm and home paper of the country ; clean, bright' pradtical; it is for the gardener, ^ockman, trucker, farmer, villager* suburbanite, the women folks, boys and girls. ORDER FROM :US THE SOCIAL AND ATHLETIC CLUB NEW STRAITSVILLE, OHIO We will send postpaid the Corning Egg-book ^ jr\ and the Farm Journal for two years, both for ^Jv/C^ Cash, money order or check. 338 The Clark St. Harness Shop New Straitsville, Ohio JOHN JENKINS, of Shawnee, Ohio. Owner MACK FISK, Manager Good Stock of HARNESS CON6TANTLY ON HAND Repair Work of all kinds PnTN^X''"- Best of Workmanship Guaranteed. Prices Most Reasonable. H. P. RISCHERT New Straitsville,Oh.o Seasonable Goods Oi 1_ _ J YT _ /"^ ..!_„ Always on Hand otaplc ancl F diicy Liroceries 1876 1910 JOSEPH L. WEST General Merchandise and Groceries New Straitsville, Ohio SHUTTLEWORTH & SONS Dealers in GENERAL HARDWARE, NOTIONS, ETC. Qas Fixtures and Supplies, 'Uinware and QraniteWare New Straitsville, Ohio OYSTERS IN SEASON CIGARS AND TOBACCO F. G. MILLER Old Reliable Ice Cream, Soda Water, Confectionery vuTe. New Straits- Ohio 1904 N^m 1910 •nrtal an& Kt\}kt\c mnb (EtttHint nurr 15 ffiymitantnm. J*'liumrr Ii5atlj8. \Sai\l. ilUIliariiH anb Uiuuiliuit. (liamcs. fflusir. fHauasiurB aiti» NruiBpaprra ICaiitcii 50 rents prr IBmith 339 RUMFORD THE WHOLESOME Baking Powder A Strictly Pure Phosphate Powder Made of the genuine Prof. Horsford's phosphate, which adds to the bread [the lacking phosphate element so essential to health, found in wheat and other grains. Does not contain alum. 840 AUG s6 \m One copy del. to Cat. Biv. ^a5» 92 "^^^ LIBRARY OF CONGRESS 014 488 639 2 *