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 By Mrs. E. F. WARREN 
 


 OOK 
 
 BY MRS. E. F 
 
 NEW 
 
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 Yazoo Hardware Co. 
 
 Trade With Us- -(iv b ~ 
 We Try to Please n^v"^ 
 
 AGENTS FOR 
 
 Perfection Oil Cook Stoves 
 
 Mrs. E. F. Warren, Yazoo City, Miss., 
 cooks for twenty-two boarders on a 
 FOUR BURNER PERFECTION OIL 
 
 stove. ; 
 
 I' 
 Full Line Cooking Utensils 
 
 
 PEOPLES 
 
 Cash Grocery 
 
 Yazoo City, Mississippi 
 
 I 
 
 ii 
 i ii 
 
 — Quality, Service, Price — 
 
 M. M. STUBBLEFIELD, 
 
 Manager i 
 
 i 
 PHONES 383 and 563 [ 
 
 i 
 
 ►•.» 
 — 2— 
 
 ©CLA659764 
 
 APR 24 '22 
 
SOUPS 
 
 OYSTER SOUP— One quart of sweet milk, let come to a 
 boil, add one heaping tablespoonful butter and salt to 
 taste, two dozen oysters, let boil in a little water or liquor 
 in a different vessel; when both come to 'a boil pour them 
 together, put a few oyster crackers in bottom of soup 
 plate and serve soup on them very hot, with a little black 
 pepper, take more milk and oysters if for a crowd. 
 
 CREAM OF TOMATO SOUP— One quart of milk, one can 
 of tomatoes, press tomatoes through a collander, add a 
 pinch of soda to prevent curdling, let milk come to a boil 
 then add tomatoes; season with salt and pepper. Thick- 
 en with one tablespoonful of butter rubbed into flour. 
 Serve with toasted bread. This soup when done should 
 be thick as cream. 
 
 CREAM OF ASPARAGUS SOUP— Take a can of aspara- 
 gus tips and boil thoroughly and press through a collan- 
 der, have ready one quart of boiling milk to which add 
 the asparagus pulp, season with salt and pepper to taste, 
 thicken with a lump of butter and little flour, add two 
 tablespoonfuls of cream, serve hot with toasted crackers. 
 
 CHICKEN CONSOMME— Cut a fowl into pieces, cover 
 th cold water, add one cup of rice, and boil until thor- 
 oughly cooked, remove the chicken, when cool, skim off 
 the grease, strain, pressing the rice through the sieve, 
 add to the liquor an equal amount of cream, season very 
 highly with salt and cayenne pepper, reheat and serve 
 very hot in cups with spoonful of whipped cream over 
 each. 
 
 —3— 
 
\~ 
 
 "9 
 
 i 
 
 Tell your friends to 
 
 shop at 
 
 mngtons j 
 
 Yazoo City's Best Store J 
 
 J 
 
 For Safety and Service 
 
 KEEP YOUR MONEY WITH 
 
 Citizens Bank and | 
 
 Trust Company 
 
 Yazoo City, Miss. j 
 
 A GUARANTEED BANK 
 
 When You Are too Busy to Bake 
 ! Remember 
 
 ii 
 
 Weber's Bakery 
 
 Yazoo City, Mississippi 
 
 Cakes, Pies, Pastries, Bread and 
 Rolls 
 
CHICKEN GUMBO — Fry very brown a large tender chick- 
 en, take upon a dish and fry in the gravy one quart of 
 sliced okra, add to chicken, put chicken and okra in porce- 
 lain vessel of cold water, add one large onion fried in 
 gravy, one spoon of butter, two sliced Irish potatoes, one 
 can of tomatoes, one spoonful of rice, add six crackers, 
 salt to taste and let cook for several hours, being careful 
 not to scorch, add one tablespoonful of black pepper when 
 ready to come up. 
 
 VEGETABLE SOUP— Fill pot about half full of cold water, 
 put either a beef bone or left-over broiled steak into the 
 water, then cut up three Irish potatoes, about one pint of 
 okra or more, one tablespoonful butter, put in a skillet 
 and cut up and fry one onion in the butter, pour one can 
 of tomatoes in with onions and chicken with a little flour, 
 after frying them pour into the other mixture; when 
 nearly done add a tablespoonful of rice and spaghetti 
 broken in small bits, salt and pepper to taste. 
 
 —5— - 
 
To the Women Who Want the 
 
 Best for Less 
 
 SummerfiekTs 
 
 Yazoo City, Miss. 
 
 Can Always Please You 
 
 We Welcome Your Account 
 
 Delta Bank & Trust Co. 
 
 Yazoo City, Miss. 
 
 "THE BANK OF PERSONAL SERVICE" 
 
 Capital, Surplus and Profits $ 200,000.00 
 
 Deposits $1,500,000.00 
 
 
 Crane-Hamel Hardware Co. 
 
 Yazoo City : Mississippi 
 
 The place to buy the best goods for the 
 least money. 
 
 OUR MOTTO: "SERVICE" 
 
 PHONES 467 and 46S 
 
 —6- 
 
MEATS 
 
 HAMBERGER STEAK — Take a nice sized steak and grind, 
 season with salt, red pepper and a tiny bit of onion, fry in 
 little cakes like sausages until brown, then make a thick- 
 ened gravy and pour one can of tomatoes into it then 
 pour your little cakes all into the gravy and let cook 
 awhile ; serve hot on a dish with gravy poured over steak. 
 
 OLD FASHIONED FRIED STEAK (FRENCH STYLE)— 
 
 Beat a steak thoroughly with hatchet, have one spoonful 
 of lard or two of cooking oil hot in skillet; cover steak 
 good with flour on both sides and put in hot grease ; let 
 brown on both sides, then make a gravy by putting some 
 dry flour in hot grease to brown, with one teacup of cold 
 water and a little onion, salt and pepper ; put steak back 
 into gravy and cook a good while, turning steak over 
 from side to side. Add one can of tomatoes when gravy 
 is first made and cook steak in it. 
 
 BROILED STEAK— Take a nice piece of steak and beat 
 thoroughly with hatchet, wipe top of stove off perfectly 
 clean, grease steak on both sides and throw on top of 
 stove and turn over rapidly until as done as wanted. Take 
 up, place on dish and sprinkle salt and black pepper over 
 it and cut up cold butter, about a tablespoonful over 
 steak, and run dish in top of stove until butter melts, 
 then take out, turn over in butter gravy and serve at once 
 on hot dish. Never wash steak that is to be broiled. 
 Wipe with damp cloth. 
 
 BROILED CHICKEN— Take a small chicken, dress and 
 wash clean, dry with cloth, have a very hot baker on top 
 of stove. Salt and pepper to taste, put chicken on baker 
 and cover with a tablespoonful of butter, put flat top on 
 
 —7— 
 

 START RIGHT 
 
 Mrs. Warren recommends 
 the use of 
 
 Posfels Flours 
 
 — Which have been known as the best for genera- 
 tions. Flour of known quality should be the be- 
 ginning of your efforts. 
 
 Wholesale Distributors 
 YAZOO CITY, MISSISSIPPI 
 
 LESS WORRY, MRS. HOUSEWIFE! 
 
 E Mound City Floor 
 Stains and Varnishes 
 and your floor troubles 
 
 S. Dolton Lumber Company 
 
 Everything to Build a Home" 
 
 Yazoo City. Miss. 
 
 Hot and Cold Lunches 
 
 BUDWEISER DRAFT 
 
 — DELICIA CREAM— 
 
 and Frozen Desserts 
 
 Exchange Brag Store ' 
 
 YAZOO CITY, MISS. 
 
chicken and set a heavy iron on top ; don't cook too fast ; 
 turn often until done. 
 
 BAKED CHICKEN — Cook an old chicken tender, kill and 
 dress the day before, rub a little soda over the outside, 
 lay fowl in ice box over night, before cooking wash off all 
 the soda and grease fowl all over, then put in roasting 
 pan with about two inches of water in botton, and cover 
 tight, cook until it begins to tender, take out and fill with 
 dressing. Turn often and baste with water in pan until 
 brown and tender. 
 
 DRESSING FOR BAKED CHICKEN^-Take a pan of egg 
 bread made of corn meal and some light bread or biscuits, 
 pour water over to soften; mix thoroughly, season with 
 salt and pepper to taste, tablespoonful of butter or lard, 
 one onion cut small, a little celery and two raw eggs, put 
 into skillet, with little grease on top of stove and let cook 
 awhile then remove and stuff fowl with it. 
 
 SOUTHERN STYLE FRIED CHICKEN— Take a young 
 chicken, dress and cut up in small pieces, roll in flour, sea- 
 son to taste with salt and black pepper. Have a skillet 
 with very hot grease, put chicken in and fry to a crisp 
 brown, take chicken out and make a cream gravy as fol- 
 lows: Sprinkle dry flour in grease and brown, pour one 
 cup of sweet milk, add salt and pepper to taste, stir con- 
 stantly and don't burn, till thick as wanted. 
 
 CHICKEN STEW— Take a large chicken, dress and cut up 
 and boil until tender in half a pot of water, make dump- 
 lings as follows: One pint of flour, one heaping table- 
 spoonful of lard, one level teaspoonful of salt, make up 
 with ice water to a stiff dough, roll thin and cut into 
 small pieces; put in pot with chicken and a spoonful of 
 butter; take half a cup of cold water, thicken with flour 
 and pour in pot to thicken gravy ; sprinkle with salt and 
 pepper to taste. 
 
 CHICKEN PIE — Dress and boil one chicken in about half 
 gallon of water until tender, then make a crust as fol- 
 
 —9— 
 
lows: One pint of flour, two heaping tablespoonfuls of 
 lard, one level teaspoonful of salt, make stiff dough with 
 ice water; roll thin crust large enough to cover the bot- 
 tom of pan ; then put chicken and liquor in pan, salt and 
 pepper to taste ; put in one cup of butter one cup of sweet 
 milk, sift a little flour over the mixture, cut some of the 
 dough into small pieces and put all around among the 
 chicken, then roll a thin crust and put over top of pan ; let 
 middle of the crust go down on the mixture, bring up on 
 sides and press down with a fork on the edge of the pan. 
 Puncture the top of the crust with a fork, putting pieces 
 of butter into puncture, set in stove and brown slowly. 
 
 BEEF (POT ROAST)— Put small roast in pot on top of 
 stove with small quantity of water; cook until brown, 
 then season to taste with salt and pepper sprinkle well 
 with flour, pour tablespoonf ul of vinegar over meat ; keep 
 pot tightly covered, turn roast often; when nearly done 
 pour in one can of tomatoes and let cook a good while. 
 
 STUFFED ROAST— Put roast in roasting pan, put some 
 flour, salt and pepper and two tablespoons of vinegar over 
 same, put a little water in roasting pan and keep covered 
 tightly. Make dressing like for baked chicken. When 
 roast is nearly done slash down the roast and put dress- 
 ing in slashes, let brown nicely ; cook for three or four 
 hours till perfectly tender. 
 
 BEEF HASH — Cut up beef in small pieces, one Irish potato 
 and a small onion ; put in stew pan with a little water ; let 
 boil until tender; put a little flour into it to thicken the 
 gravy. 
 
 FRIED BEEF HASH— Grind cold roast or any kind of cold 
 beef, add one small ground onion, small quantity of cooked 
 Irish potatoes, salt to season, adding a pinch of red pep- 
 per, make into small cakes like sausages and fry in hot 
 grease. 
 
 —10— 
 
PORK ROAST AND POTATOES— Take a nice pork roast, 
 wash and put in roasting pan, put salt and pepper and 
 flour over same, fill pan about half full of water and keep 
 well basted; when about half done turn the skin side up 
 and slash deep, and let brown ; when about half done peel 
 a lot of small sweet potatoes and put around roast and let 
 them all brown together ; cook two or three hours or until 
 tender ; serve potatoes around roast on dish. 
 
 PORK SAUSAGE — Take pork, lean and fat, grind in meat 
 chopper, season with salt and red and black pepper to 
 taste; take a little sage and dry in stove; rub through 
 sifter and into meat ; mix all thoroughly ; make into small 
 cakes and fry. 
 
 BACK-BONE AND DUMPLINGS— Take the back-bone of 
 a hog, cut into small pieces, or as much as needed; put 
 on in pot of water, boil together until tender; lift out of 
 pot and make dumplings as directed in chicken stew ; put 
 on in pot of water where bone has boiled; thicken gravy 
 and salt and pepper to taste; when done put back-bone 
 in with stew and serve all together. 
 
 PORK SPARE RIBS— Take ribs from side, cut across sev- 
 eral times, put in roasting pan with water to cover, 
 sprinkle flour, salt and pepper over meat, cover and put 
 in stove and cook until tender. 
 
 BROILED QUAIL ON TOAST— Dress and wash clean; 
 have a hot baker on stove ; salt and pepper to taste ; table- 
 spoon of butter rubbed over quail ; put a top over it and a 
 heavy weight to hold it down; turn often and cook 
 slowly until done, but not dry; brown two slices of bread 
 nicely ; pour melted butter over pieces and serve between 
 bread. 
 
 SQUIRREL FRIED — Take a squirrel, cut in small pieces, put 
 in vessel of water and boil till tender; take out and roll 
 thoroughly in flour; season with salt and black pepper; 
 have skillet of hot grease and fry till brown ; take out and 
 make a nice brown gravy; return squirrel to gravy and 
 let cook in that for a while. 
 
 —11— 
 
BAKED HAM — Take Armour ham, wash and scrape 
 thoroughly; put ham on top of stove in roaster half full 
 of cold water; let stay on top of stove till it begins to boil, 
 then set in stove and let cook two or three hours, accord- 
 ing to size ; keep tightly covered until done. 
 
 MEXICAN HASH — Cut into small pieces any cold meat, 
 beef, veal or pork, add cold potatoes, bread crumbs, two 
 onions, a little garlic, celery seed, red pepper, salt and 
 black pepper to taste, a little butter, put into a skillet with 
 a little hot lard; after cooking a while, add one can of 
 tomatoes; let cook until thoroughly mixed and rather 
 dry ; serve hot on buttered toast. Be sure and have plen- 
 ty of onions and pepper and it will be true Mexican 
 style. 
 
 ROAST TURKEY— Dress nicely and put on ice all night, 
 then wash and put in roasting pan (never boil), grease 
 all over with lard, salt and pepper to taste, fill roasting 
 pan about half full of water; put in stove and let cook 
 slowly; keep tightly covered, baste often; when nearly 
 done make a dressing as for baked chicken and stuff; if 
 you like a few oysters may be added to dressing; when 
 well done, serve on dish garnished with slices of hard 
 boiled eggs, celery leaves arranged around dish. 
 
 ASPARAGUS LOAF— Two tablespoons of butter, two of 
 flour, four eggs, one scant tablespoon of gelatine, juice of 
 one lemon, one can asparagus tips, one pint of whipped 
 cream, salt and pepper to taste. Heat the butter and sift 
 the flour into a little water and stir up and add to butter 
 in double boiler. Beat the eggs well and pour over them 
 the butter mixture stirring the eggs constantly, put this 
 again in a double boiler, cook until eggs are done, stirring 
 constantly until leaving fire. Add dissolved gelatine, 
 lemon juice and salt and pepper, when cool add four kitch- 
 en spoons of whipped cream. Line molds with asparagus 
 tips and pour in the custard putting asparagus layer on 
 top. Set on ice to congeal and serve with mayonnaise. 
 
 —12— 
 
CREOLE CHICKEN — One chicken, one onion, one can to- 
 matoes, one can mushrooms, one green pepper, salt and 
 pepper to taste. Boil chicken tender and then cut in 
 pieces. 
 
 SAUCE FOR THE CHICKEN— Cut the onion into small 
 pieces and fry in butter until yellow using a skillet, cut 
 into this one green pepper, one can tomatoes, one can 
 mushrooms, salt and pepper to taste, one teaspoon Wor- 
 cestershire, one teaspoon sugar. Cook this mixture until 
 thoroughly done; then add chicken; cover and let cook 
 until well seasoned. 
 
 SPANISH MEAT BALLS— Grind with meat chopper one 
 pound of raw beef, then chop a tablespoon of onions, add 
 a cup full of bread crumbs dried and ground, black pep- 
 per and salt and one raw egg. Mix thoroughly and roll 
 into balls. Put about three tablespoons of fat or oil of 
 any kind in frying pan and fry a medium size onion in 
 it. Take about one can of tomatoes and press through a 
 collander and put on stove and stew until thick, about 
 an hour. Fry your meat balls after adding a little onion. 
 Salt and pepper and some parsley, then stew them in 
 sauce about an hour. If sauce gets too thick add hot 
 water. 
 
 CREOLE OYSTERS — One can tomato soup, one green pep- 
 per, one-half small onion, one stick of celery, one table- 
 spoon flour, two of butter ; put butter in bottom of spider, 
 add onion, when brown add flour and pepper, then slow 
 cook until thick, season highly with salt and pepper. It 
 is best to boil green peppers ten minutes before cutting 
 fine. Drain medium sized oysters, put layer in pan, cover 
 layer with Creole sauce and sprinkle with cracker crumbs. 
 Fill pan in this order and run in stove for a few min- 
 utes. This is a delicious dish. 
 
 CHICKEN RISSOLES— One cup finely chopped chicken will 
 make six rissoles. Mix with chicken twelve finely chop- 
 
 —13— 
 
ped stuffed olives, salt, pepper and onions to taste. With 
 your largest biscuit cutter cut from rich pie crust twelve 
 rounds. On six of these put a spoon of the chicken mix- 
 ture, lay the other six rounds on these, wet the edges 
 with cold water and press firmly together with a fork. 
 Fry brown in deep fat. They may be dipped in egg and 
 bread crumbs before frying and they will puff up. 
 
 GOULASH — Fry out two large slices of salt pork. Season 
 one pound of hamburger steak with half teaspoon of salt, 
 a generous dash of pepper, add one onion minced, crack- 
 ers rolled, add two tablespoons of water to moisten. Form 
 into small balls and fry brown in the pork fat. Break 
 one-fourth package of macaroni and boil until tender. 
 Butter two-quart pan. Put in layer of macaroni, season- 
 ing with a dash of salt and pepper, then a layer of the 
 meat cakes, using the fat they were fried in, then another 
 layer of macaroni. Pour over the whole one-half can of 
 tomatoes, cover and place on back of stove and let sim- 
 mer for two hours but be careful not to scorch. 
 
 
FISH 
 
 BAKED RED SNAPPER (DELICIOUS)— Take a red snap- 
 per and fill the inside with dressing made by recipe as 
 given for baked chicken, then pour a can of tomatoes, half 
 a cup of tomato catsup, two tablespoons of Worcester- 
 shire sauce, one tablespoonful of butter, salt and pepper 
 to taste, sprinkle flour over all and add a little water; 
 baste often, and cook about three-quarters of an hour. 
 Bake inside of stove; serve with sliced lemon over the 
 fish. 
 
 BAKED CATFISH— Wash and dry fish and lay in pan; 
 fill pan about half full of water; lay slices of fat bacon 
 on top ; butter may be used in place of bacon ; when thor- 
 oughly done and brown, thicken gravy and serve with 
 dressing as follows: Beat yolks of two eggs with two 
 tablespoonsful of cream, one teaspoon of mustard, one- 
 half cup of vinegar ; boil together until thick. Beat whites 
 stiff and beat into sauce and serve cold over fish. 
 
 FISH DRESSING NO. 2— Moisten bread crumbs with 
 melted butter, season with chopped pickle, lemon juice, a 
 trace of powdered herbs, salt and pepper, add a little cold 
 water if needed. 
 
 FISH CHOWDER— Cut in half one dozen medium sizeu 
 perch or trout, one dozen Irish potatoes peeled and sliced, 
 one dozen sliced or one can of tomatoes, one pound of fat 
 sliced bacon, season with salt and pepper and Worcester- 
 shire sauce, one cup of butter, one dozen onions, sliced 
 thin; cover the bottom of pan with a layer of bacon, then 
 a layer of fish, potatoes, onions, a layer of tomatoes, then 
 a layer of bacon, fish, etc., until it is all in the pan, then 
 add sauce and a little water; cover closely and cook slowly 
 
 —15— 
 
for three hours on top of stove. Do not stir; lift from 
 pan with a ladle. Do not break more than necessary. 
 Lessen the quantity of everything in proportion for a 
 small family. This is very fine. 
 
 BOILED SALMON WITH SAUCE— Drop unopened can of 
 salmon into a pot of water and boil for one hour. 
 
 SAUCE FOR SAME— Three hard boiled eggs; take the 
 yolks and rub into them one teaspoonful of mustard, a 
 little salt and red pepper; one-quarter pound of melted 
 butter, juice of one lemon and chopped whites of the 
 eggs; just before serving open can of salmon and pour 
 liquor into sauce. Serve salmon with creamed Irish po- 
 tatoes. 
 
 OYSTER COCKTAIL— Two dozen oysters or more ; put half 
 cup of tomato catsup, two tablespoons of Worcestershire 
 sauce, juice of a lemon, salt and red pepper to taste, one 
 teaspoon of vinegar. Thoroughly chill before serving. 
 
 STUFFED CRABS — One large can of crabs, six soda crack- 
 ers; roll fine; two hard boiled eggs, one raw egg, table- 
 spoon of butter, one cup of sweet milk; salt to taste; 
 make pretty hot with red pepper; one teaspoonful of 
 Worcestershire sauce, pinch of mustard ; mix thoroughly ; 
 fill shells lightly, then sprinkle some of the rolled crackers 
 over the top of each; set in stove and let brown. Serve 
 hot with sliced lemon. 
 
 SCALLOPED FISH— Boil the fish and pick it fine ; boil one 
 pint of sweet milk with one onion; strain out the onion, 
 put the milk on again; add one-quarter pound of butter 
 with a very little flour stirred in. Season with pepper 
 and salt to taste; let it boil to the consistency of very 
 thick cream; put in baking dish by alternate layers of 
 fish and cream ; then add layer of cracker crumbs, butter 
 salt and pepper, and the juice of one lemon; bake fif- 
 teen minutes. 
 
 -16— 
 
SALMON BALLS — Remove the bones, salt and pepper to 
 taste ; make balls and roll in meal ; fry in very hot lard 
 till brown. 
 
 OYSTER CROQUETTES— One quart of oysters, one pint 
 of chicken, a scant pint of bread crumbs, the yolk of two 
 eggs, one tablespoonf ul of butter, salt and pepper to taste. 
 Chop oysters and chicken very fine ; soak bread crumbs in 
 oyster liquid, then mix all ingredients and shape in cones ; 
 dip in egg and cracker crumbs and fry brown. 
 
 OYSTER PATTIES — Take of oysters according to the num- 
 ber to be served and put them in the same pan with but- 
 ter, pepper, salt, and a little flour ; stir and let simmer for 
 a few minutes on the stove ; bake shells of rich puff paste 
 in patty tins, also small rounds for covers and set in the 
 oven for five minutes. They should be served immed- 
 iately. 
 
 OYSTER OMELET— Make a nice omelet and just before 
 turning it over fill the center with oyster filling, prepar- 
 ed as for patties ; asparagus and mushrooms can be used 
 in the same manner. 
 
 BROILED OYSTERS— After paring crusts from six slices 
 of bread, toast a rich brown and place on heated platter; 
 put can with butter on back of stove where it will melt 
 but not cook ; drain and carefully wipe two dozen oysters. 
 After seasoning with salt and pepper, drop on very hot 
 griddle; turn almost instantly and quickly remove from 
 griddle to sauce of melted butter; after the oysters are 
 broiled, place four on each slice of toast; pour on the 
 melted butter and serve hot. 
 
 CREAMED OYSTERS AND PEPPERS— Heat one quart of 
 oysters to boiling point, drain and make a sauce of the 
 liquor by adding cream, butter, flour, salt and pepper; 
 add to the oysters. Cut stems out of peppers and remove 
 seed; put oysters into these cases; sprinkle buttered 
 cracker crumbs over top and brown. Serve on toast. 
 
 —17— 
 
TROUT STUFFED AND FRIED MEXICAN STYLE— 
 
 Stuff the trout with cold cooked red fish, chopped mush- 
 rooms, bread crumbs, lemon juice and two well beaten 
 eggs; dip fish in oil, then in bread crumbs and fry rich 
 brown. Serve with tomato sauce and capers. 
 
 SALMON A LA REINE— Put into a frying pan a table- 
 spoonful of butter ; when melted stir in a tablespoonf ul of 
 flour; make a smooth paste, then add a gill of water, one 
 lemon, salt and pepper to taste, one small onion, minced 
 fine, yolks of three hard boiled eggs mashed ; then put in 
 contents of one can of salmon and let simmer five min- 
 utes; cut whites in rings and place on salmon after it is 
 in the dish. Good hot or cold. 
 
 COD FISH BALLS — Take package of cod fish or as much 
 as needed and boil in good deal of water; drain off and 
 boil again in more water until tender. Pick all the bones 
 out thoroughly, then mash up with as much boiled Irish 
 potatoes as fish and season with black pepper ; make into 
 small cakes and drop into hot grease and fry till brown. 
 
 —18- 
 
BREAD 
 
 WAFFLES NO. 2 — One egg beaten separately, one cup but- 
 ter milk, little salt, one-half teaspoonful soda, two tea- 
 spoons Royal Baking Powder, one heaping tablespoon of 
 lard, flour enough to make batter just a little stiff. 
 
 MUFFINS — Two cups of flour, one cup of sweet milk, three 
 tablespoonsful of sugar, pinch of salt, one egg, butter 
 size of an egg, two tablespoonsful of Royal Baking Pow- 
 der; cook in muffin tins. 
 
 SPOON BREAD — Three eggs, three cups buttermilk, one 
 cup corn meal, one teaspoon soda, salt and a lump of but- 
 ter; bake in a pan one-half hour. 
 
 CORN BREAD — One pint of meal, one level teaspoonful of 
 salt, one level teaspoon of Royal Baking Powder, about 
 a light half teaspoonful of soda, buttermilk enough to 
 make a nice batter. First sift meal then put everything 
 in, then pour a little boiling water on meal; put heap- 
 ing spoon of grease in pan and let get hot; pour in mix- 
 ture and bake. 
 
 BUTTERMILK BISCUIT— One quart flour, two heaping 
 tablespoon lard, two teaspoons Royal Baking Powder, 
 one-half teaspoon soda, mixed with flour, two teaspoons 
 salt; mix with buttermilk; make rather stiff dough, roll 
 thin ; cut and place one on top of other and bake quickly. 
 
 SPOON BREAD No. 2 — Use the real Southern corn meal 
 and scald one and a half cups thoroughly ; allow to stand 
 till cool; beat three eggs separately, add yolks to three 
 cups of milk, then stir in the meal ; add half a teaspoonful 
 of salt ; melt a piece of butter the size of a walnut ; add a 
 teaspoon of Royal Baking Powder and the whites of 
 eggs ; turn into a buttered dish or pan and cook in a mod- 
 
 — 19r- 
 
erate oven for three-quarters of an hour, or until it is the 
 consistency of a thick custard. Send to table in the dish 
 and serve with a spoon. 
 
 FLANNEL CAKES— Take one pint of flour and sift one 
 full teaspoon of soda, one teaspoon Royal Baking Powder, 
 sift with flour'; add one heaping teaspoonful sugar, one 
 level spoon salt, one and one-third pints of buttermilk, one 
 egg. Beat all together well and have batter pretty 
 thick; have griddle medium hot and grease with bacon 
 rind. 
 
 BEATEN BISCUITS — One quart flour, two ounces lard, 
 one large teacup of sweet milk; mix into a stiff dough, 
 beat or run through the machine for twenty or thirty 
 minutes, till the dough blisters and is smooth. It may 
 then be rolled and cut; stick with fork which should 
 penetrate the board. Bake in quick oven. An addi- 
 tional ounce of butter will make a richer biscuit if de- 
 sired. 
 
 BUTTERMILK BISCUITS— One level teaspoon of soda, 
 one level teaspoon of salt, one rounding teaspoon Royal 
 Baking Powder, one large heaping tablespoon of lard, 
 two cups fresh buttermilk; mix all together; work in 
 flour to make soft dough ; roll thin, cut with small cutter 
 and bake in hot oven. 
 
 A RECIPE FOR TWELVE MUFFINS— One tablespoon of 
 butter, one of sugar, two eggs, one cup of milk, two cups 
 flour, two teaspoons Royal Baking Powder; beat butter 
 and sugar to a cream, beat eggs and add gradually, then 
 add milk flour and Royal Baking Powder; mix well and 
 divide into warm buttered muffin pans; bake in moder- 
 ate oven for twenty minutes. 
 
 SALLIE LUNN — One quart of flour, one tablespoon salt, 
 one teaspoon of sugar; rub in heaping tablespoon butter 
 and lard mixed in equal parts, one boiled Irish potato 
 mashed fine; make up dough with one-half teacup of 
 
 —20— 
 
yeast, two eggs well beaten, enough warm water to make 
 consistency of lightbread dough ; knead well ; when it has 
 risen put it lightly into a cake mold for the second rising 
 when it has risen the second time bake in a moderately 
 hot oven. 
 
 BISCUITS— Two rounding teaspoons of Royal Baking 
 Powder, one level teaspoon salt, one large heaping table- 
 spoon of lard, about two-thirds of a pint of sweet milk; 
 pour milk into other ingredients and add gradually flour 
 enough to make a soft dough ; roll out and cut with small 
 cutter and bake in hot oven a few minutes before ready 
 to serve. 
 
 QUICK ROLLS — Sift three cups of flour into a bread bowl, 
 make a hole in the center and put into it one tablespoon 
 of lard or butter melted, one level teaspoon of salt, one 
 cake of Fleischman's yeast, dissolve in half a cup of 
 luke warm sweet milk; add the white of one egg well 
 beaten ; knead very little ; put to rise for two "hours, then 
 make into rolls and let rise one hour, then bake ; these can 
 be made after breakfast and baked for luncheon. This 
 quantity makes one goodsized pan of rolls. 
 
 DATE MUFFINS— Cream two tablespoons butter with 
 one-quarter cup sugar; add two well beaten eggs, then 
 one cup milk and two cups flour sifted with two tea- 
 spoons Royal Baking Powder; beat thoroughly and add 
 pinch of salt and one cup dates cut fine. Bake in quick 
 oven. These make a delicious luncheon or supper dish. 
 
 DELICATE MUFFINS— Three cups of sifted flour, two 
 teaspoons Royal Baking Powder, one level teaspoon salt, 
 one egg, one pint of milk, two tablespoons melted Snow- 
 drift lard; sift together the flour, salt and baking pow- 
 der; add egg well beaten, then add milk and beat, then 
 add melted Snowdrift lard; beat well and bake in hot 
 greased muffin tins. 
 
 CINNAMON ROLLS— Put two tablespoons butter into 
 one pint of flour, one teaspoon Royal Baking Powder, 
 
 —21— 
 
one-half teaspoon salt, two-thirds cup of milk; add one 
 egg well beaten, mix lightly and roll into thin sheet; 
 spread lightly with butter, dust over four or five table- 
 spoons sugar and sprinkle with cinnamon, make into 
 pocket-book rolls or roll and cut ; let rise twenty minutes. 
 This makes two dozen rolls. 
 
 WAFFLES — Make batter with one quart of flour, one 
 quart sour milk, two eggs beaten separately, three table- 
 spoons melted butter, one teaspoon soda and half tea- 
 spoon salt. 
 
 LIGHT ROLLS, FRENCH STYLE— Take one cake of 
 Fleischman's yeast cake, dissolve in pint of warm water, 
 one quart flour, two eggs, one cup sugar, tablespoon of 
 lard, sift flour, add sugar and work lard into it and make 
 into a stiff batter with the water the yeast cake has been 
 dissolved in, put the eggs in batter and beat together 
 thoroughly ; season with salt to taste ; put in warm place 
 to rise till it is light and foamy, then add about a quart 
 of flour to make a stiff dough ; knead till smooth, then let 
 rise again, then pinch off your rolls and place in pan 
 without working ; set in moderate hot stove and bake ; be- 
 fore baking grease over the top of the bread, also grease 
 your pan before putting bread in for baking. 
 
 POTATO ROLLS— Two cups mashed Irish potatoes, 1-2 
 cup ground meat, salt to taste, a dash of pepper, a few 
 drops of onion juice, one tablespoon of parsley chopped 
 fine, one egg, bread crumbs to mix. Add salt, pepper, 
 onion juice and a little of parsley to the mashed potatoes 
 and a little cold milk. Flatten out a spoonful of potatoes 
 and take one spoon chopped meat, add salt, pepper and 
 rest of parsley to meat, and put on potatoes and roll the 
 potatoes around the meat, take raw and dip roll into 
 same and bread crumbs and fry in hot fat. Make rolls 
 two and three inches long. 
 
 A GOOD ROLL — Cook well done, enough Irish potatoes to 
 amount to one and half cups when run through ricer, dis- 
 solve one cake of yeast in one cup of tepid water, to the 
 
 —22— 
 
potatoes add two eggs beaten light, one half cup sugar, 
 then the yeast. Add one cup flour, one of sweet milk al- 
 ternately beating with egg whip. If necessary add more 
 flour to make as thick as for batter cakes. Let rise twice 
 its bulk in warm place free from drafts. Make into 
 smooth dough with one quart flour, one heaping tea- 
 spoon salt and one cooking spoon of lard, in winter it 
 takes batter about two hours to rise, in summer not so 
 long. Roll out, make into small rolls and put in a greased 
 pan, grease tops, cover, let rise about one hour and bake. 
 
 ROXBURY DROPS— Cream half cup sugar with quarter 
 cup butter, stir in half cup of molasses and half cup sour 
 milk. With this mix one and a half cups sifted flour, 
 half teaspoon cloves, one of cinnamon and a little nut- 
 meg, beat yolks of two eggs and add, stir in one-half cup 
 seedless raisins, one-half cup chopped nuts rolled in a 
 little flour, one teaspoon soda dissolved in little boiling 
 water and last the whites stiffly beaten. The dough 
 should be quite stiff, if necessary use little more flour. 
 Drop by teaspoonfuls on a buttered tin leaving space be- 
 tween to spread, bake for fifteen or twenty minutes in a 
 moderate oven. 
 
 CINNAMON ROLLS— Make a good biscuit dough either 
 with Royal Baking Powder or soda and sour milk, roll 
 one-half inch thick, spread liberally with butter and 
 sprinkle with light brown sugar and sift cinnamon light- 
 ly over the sugar, roll up, beginning at one edge, moisten 
 the edge so it will hold the roll, cut in slices about one 
 and a half inches, stand on end and bake. These are 
 fine to eat with coffee. 
 
 PEANUT STRAWS— Make a nice rich pastry, roll it out 
 and spread one-half with softened peanut butter, wet the 
 edges of the crust and fold the remaining half over it. 
 Roll lightly with a rolling pin and prick here and there 
 with a fork to prevent puffing up. Cut in strips about 
 one inch wide and three long, bake in a quick oven until 
 lightly browned and brush over with sweet milk. 
 
 —23— 
 
VEGETABLES 
 
 CORN FRITTERS — One can corn through meat grinder, 
 measure a pint, add two eggs beaten, one teaspoon of 
 butter, salt and pepper, one teaspoon sugar, one table- 
 spoon of milk and. enough flour to make it possible to 
 handle, make into little cakes, using as little flour as 
 possible ; drop into hot fat and fry deep brown. Serve very 
 hot after draining. 
 
 BROILED EGG PLANT (MEXICAN STYLE)— Soak 
 slices of egg plant in highly seasoned olive oil, using all 
 kinds of herbs in it ; broil slices on hot griddle and serve 
 with tomato sauce. 
 
 ASPARAGUS WITH VINAIGRETTE DRESSING— Re- 
 move asparagus from can to platter, four tablespoons 
 vinegar, salt and pepper to taste, three tablespoonsful of 
 olive oil, little minced parsley, quarter of chopped onion, 
 one quarter pint of olives, chopped fine, pinch of sugar. 
 
 SQUASH COOKED MEXICAN STYLE— Take baking dish 
 or pan, tablespoon of grease, layer of raw sliced squash 
 and layer of fresh sliced tomatoes, and a layer of onions ; 
 season with red pepper and salt; cut up one green pep- 
 per, repeat the layers until pan is nearly full ; put in few 
 pieces of butter over the whole, cover tight and cook in 
 slow oven. 
 
 BEANS — String and put into a pot of boiling water with a 
 piece of fat meat and boil for two hours or till well done. 
 Salt to taste. 
 
 EGG PLANT — Slice and peel egg plant and put on to boil, 
 water enough to cover, mash up and add a half cup of 
 flour, for one eggplant add one egg, enough sweet milk to 
 
 —24— 
 
make a thick batter ; salt to taste and use plenty of black 
 pepper; put tablespoon of grease in skillet and get hot 
 and make egg plant into small cakes and fry brown. Add 
 more flour if needed. 
 
 CAULIFLOWER — Trim off the outside leaves of a nice 
 fresh cauliflower, tie up in a piece of cheese cloth and put 
 into well salted boiling water. Boil for twenty or thirty 
 minutes, being careful to take out as soon as tender or it 
 will fall to pieces, drain and separate into little flower- 
 ettes, put in baking dish, pour over cream sauce, sprinkle 
 thickly with grated cheese and brown in a quick oven. 
 Omit cheese if desired. 
 
 SPINACH — Pick and wash thoroughly, put in a little hot 
 water and boil about half an hour, salt and pepper to 
 taste, and pour melted butter over it and slice several 
 hard boiled eggs over the whole. 
 
 STUFFED IRISH POTATOES— Take as many medium- 
 sized potatoes as needed, wash and bake whole with 
 skins on, inside of stove ; when done, cut off one end and 
 take a small spoon and scoop out the inside without 
 breaking the peeling; take the pulp of the potato, mix it 
 up with sweet milk, salt and pepper to taste and a tiny 
 bit of ground onion, a tablespoonful of butter, refill hulls 
 with mixture and put back in stove with cut ends up and 
 let brown. Serve hot in hulls. 
 
 IRISH POTATO CHIPS — Take as many potatoes as need- 
 ed, wash and peel and slice very thin on a potato slicer, 
 then let stand in cold water while your skillet, half full of 
 cooking oil or lard, is getting hot, then drain thoroughly 
 and put just a few potatoes at a time in the pan and stir 
 around lightly in grease until a light brown, then take 
 out quickly before they get too brown; drain off grease 
 thoroughly as you take them up. Serve hot with a little 
 salt sprinkled over them. Never try to fry potatoes in 
 salty grease, and never salt till ready to serve. 
 
 —25— 
 
FRENCH FRIED POTATOES — Peel potatoes and slice in 
 strips as big as your little finger. Stand in cold water 
 for a while, then fry in hot grease until brown. Serve 
 hot with a little salt sprinkled over them. 
 
 SQUASH — Boil whole, young, tender squash, mash up and 
 fry in hot grease ; season with salt, pepper, a little butter 
 and chopped onion. Let fry down brown. 
 
 FRIED SWEET POTATOES — Peel and slice not too thin, 
 pour boiling water, amount needed, over them with a 
 handful of salt thrown into water ; let stand a while then 
 fry in moderate hot skillet till nicely brown. 
 
 SWEET POTATOES IN THE PAN— Slice as for frying, 
 put in pan one cup or more of sugar according to amount 
 of potatoes, one spoonful of butter and a good pinch of 
 salt. Fill pan about half full of water, put in bottom of 
 stove and let cook until syrup is thick and potatoes brown 
 Serve hot in pan. 
 
 SWEET POTATO PONE — Grate a few potatoes, as much 
 as needed, and add enough sugar to sweeten, two cups 
 sweet milk, one-half cup butter and three eggs, little nut- 
 meg. Bake slowly till thoroughly done. 
 
 ASPARAGUS ON TOAST— Take bread sliced thin and 
 brown nicely, make a nice dressing of sweet milk, table- 
 spoon of butter, salt and pepper to taste, and thicken 
 with about half cup sifted flour, open can of asparagus 
 tips, put into dressing and let come to a boil. Don't put 
 asparagus into dressing until it gets thick. Serve about 
 three or four pieces of asparagus on a piece of toast with 
 dressing poured over. Serve hot. 
 
 MUSHROOMS — Open can and cook for a short while, and 
 make a dressing just like asparagus and cook in that for 
 a while. 
 
 BAKED TOMATOES— Take tomatoes, as many as people 
 you have to serve, scoop out inside, chop up and mix with 
 mushrooms, a few crackers rolled, one spoon of butter, 
 
 —26— 
 
salt and pepper to taste, replace in tomatoes, sprinkle a 
 few cracker crumbs over tomatoes and a little melted 
 butter and let brown. 
 
 STEWED TOMATOES— Take one can of tomatoes, pour 
 into skillet one and a half cups of sugar, two cold biscuits 
 crumbled up, one spoon of butter, salt to taste with a lit- 
 tle black pepper, stew down until almost candy. 
 
 FRIED GREEN TOMATOES— Slice green tomatoes, salt 
 and pepper some meal like you were going to fry fish, dip 
 your tomatoes in meal and fry in hot grease. Serve hot 
 on flat dish. 
 
 DEVILED TOMATOES— Take two or three large tomatoes 
 not over-ripe, cut into slices half an inch thick, and lay 
 on a sieve, make a dressing of one tablespoon of butter, 
 one of vinegar, rub smooth with the yolks of hard boiled 
 eggs, add a very little sugar, salt, mustard and cayenne 
 pepper; beat until smooth and heat to a boil, take from 
 the fire and pour into it a well beaten egg, whip into a 
 smooth cream ; put the vessel containing this dressing in 
 hot water while the tomatoes are being broiled over a 
 clear fire, put the tomatoes on a hot dish and pour the 
 dressing over them. Cooked in this way, it will be a de- 
 licious accompaniment to roast chicken. This is fine. 
 
 STUFFED BELL PEPPER— Take one dozen bell peppers, 
 cut in half; take out seed, take one small can of com 
 beef hash and a little cold beef ground up, one spoonful 
 of butter, a few of the seeds cut up, one cup of sweet 
 milk, a tiny bit of ground onion, five or six rolled crack- 
 ers, season highly with red pepper and salt to taste. Mix 
 all together and stuff peppers, sprinkle a little of the roll- 
 ed crackers over the peppers with a little melted butter 
 poured over them, put in a pan and pour a quarter inch 
 of water in pan around them. Cook until done. 
 
 SWISS PEPPER— -Cut off the tops and remove the 
 from green sweet peppers, wash and stuff with small 
 pieces of left-over meat, chopped fine, one cup cf soaked 
 
 —27— 
 
bread crumbs, two tomatoes, seasoned with chopped cel- 
 ery and a little extract of beef; season with salt and 
 black pepper and lump of butter; arrange pepper in bak- 
 ing dish, and pour w T ater in about half -inch deep; bake 
 twenty minutes; serve hot. 
 
 STUFFED PEPPERS— Select large bell peppers and 
 split through center ; remove the seeds and stuff with the 
 following: Three cups of any ground cold meat, one cup 
 of grated bread crumbs or crackers, two eggs, one small 
 onion, one-half cup tomatoes, run through a sieve, salt 
 and pepper, mixed together with sweet milk to right con- 
 sistency. Stuff, put a little red pepper in if hot things 
 are liked. Place small bits of butter over each pepper; 
 bake in a little water twenty minutes. 
 
 ITALIAN STUFFED TOMATOES— Cut the tops from 
 large tomatoes and scoop out the centers; fill with left- 
 over macaroni and cheese and the tomatoes that come 
 out of centers; season with red pepper, dust with bread 
 crumbs, and place lump of butter on each tomato; place 
 in baking pan with little water and bake till tomatoes are 
 soft; carefully lift and place each one on buttered toast; 
 pour over a white sauce to which a hard boiled egg and 
 a little grated cheese have been added. 
 
 DUCHESS POTATOES— Half a dozen fine potatoes mash- 
 ed and rubbed through a sieve ; add a little cream and the 
 yolks of two eggs well beaten, salt and a little pepper; 
 beat together and make into balls. Brown quickly in hot 
 oven. 
 
 STUFFED EGG PLANTS— Boil the egg plants whole. 
 When tender cut half in two and scoop out the pulp ; mix 
 with this pulp an equal quantity of toasted bread crumbs 
 and one small onion, chopped fine; season this highly 
 with butter, pepper and salt; replace in shells and 
 sprinkle bread crumbs and small lumps of butter on top 
 of each and place in oven to brown. 
 
 -26 — 
 
TURKEY SANDWICHES— Take bread, cut all crust off 
 sides and put a nice layer of turkey with mayonnaise over 
 it and cover with slice of bread. 
 
 CHEESE AND PEPPER SANDWICHES— One and a half 
 pounds of cheese, three bell peppers, slices of buttered 
 bread; remove rind from the cheese, and remove seed 
 and white pith from the peppers; grind peppers fine; 
 mix thoroughly and smoothly with mayonnaise dressing, 
 and spread between slices of bread, toast the cut side of 
 the sandwich. Serve hot with coffee. 
 
 A NICE FILLING FOR SANDWICHES— Take one can of 
 deviled ham, one-half bottle of Worcestershire Sauce, 
 one-third of a pound of good butter; mix all together, 
 keep in ice box for several days. 
 
 PECAN SANDWICHES— One pound pecan meats, one cup 
 grated cheese ; mix enough Ferndell dressing with cheese 
 ter, then with cheese; then sprinkle thick with pecans, 
 to make a paste; slice bread very thin, spread with but- 
 cover with another slice of bread from which all the out- 
 side crusts have been removed. 
 
 RAISIN SANDWICH— Grind in a meat chopper 1 lb. of 
 seedless raisins. Boil 1 cup of sugar with half cup of 
 water till will hair. To this, add the ground raisins and 
 stir till well mixed. Cut small slices of white bread and 
 trim off the crust, spread one slice with peanut butter, 
 and the other with the raisins. Place together in the 
 usual way. One teaspoonful of butter can be added to 
 the raisin if desired. 
 
 —29— 
 
CLUB SANDWICHES— Arrange thin slices of cooked ba- 
 con on slices of bread, cover with slices of cold roast 
 chicken and cover chicken with mayonnaise dressing, 
 add two slices of iced tomato and a lettuce leaf, cover 
 with slice of bread. The bread should be toasted a nice 
 brown. 
 
 RUSSIAN SANDWICHES— Spread zephyrettes with thin 
 slices of Neufchatel cheese, cover with finely chopped 
 olives moistened with mayonnaise dressing; place zeph- 
 yrette over each and press together. 
 
 SARDINE CANAPES— Spread circular pieces of bread 
 (toasted) with sardines, from which the bones have been 
 removed, rubbed to a paste with a small quantity of 
 creamed butter and seasoned with Worcestershire 
 sauce and a few grains of cayenne ; place in the center of 
 each a stuffed olive made by removing stone and filling 
 cavity with sardine mixture. Around each, arrange a 
 border of finely chopped whites of hard boiled eggs. 
 
 EGG AND OLIVE SANDWICHES— Chop five hard boiled 
 eggs very fine ; stone and chop fifteen large olives and 
 mix with the egg, moisten all with three tablespoons of 
 melted butter, season with salt and pepper and mix to a 
 moist paste. Spread on the slices of bread and «over 
 with mayonnaise dressing. 
 
 TOMATO AND NUT SANDWICH— Chop three medium 
 sized tomatoes, add small green pepper chopped fine and 
 one-half cup of chopped nuts, and a dash of mayonnaise 
 dressing; place on lettuce leaf between thin slices of 
 white bread, cut very thin and spread with mayonnaise. 
 
 PIMENTO SANDWICH— To one fifteen-cent box of pi- 
 mentoes take a quarter of a pound of cheese, grind both 
 cheese and pimentoes fine, drain ci'f juice from pimen- 
 toes, mix together with a spoonful of mayonnaise, have 
 it hot with red pepper and add a pinch of salt, slice bread 
 
 —30- 
 
thin and spread mixture on slice of bread and cover with 
 another, press together. Bread should be trimmed on 
 edges. 
 
 OLIVE SANDWICHES— Slice bread very thin and trim 
 off all edges. Get stuffed olives, slice round so the red 
 will be in the middle, butter bread with the mayonnaise 
 and cover with the sliced olives; press a thin slice of 
 bread over the top. 
 
 A SWEET SANDWICH FILLING— Take two tablespoons 
 of lemon juice to four of peanut butter, add one-half cup 
 of chopped pecans and one-half cup seeded raisins, mois- 
 ten with mayonnaise, and add a little sugar if you like. 
 
 —31- 
 
DESSERTS 
 
 ORANGE PUDDING— For a family of six take one pint of 
 sweet milk, two heaping tablespoons corn starch dis- 
 solved in a half-cup of the milk, two heaping tablespoons 
 sugar, yolks of three eggs, beaten thoroughly, and a 
 pinch of salt; mix all together and cook in double boiler; 
 stir constantly, til thick and smooth, then set to cool. 
 Seed and cut into small pieces four oranges, add one cup 
 of sugar to the oranges, mix oranges and custard to- 
 gether, then beat the whites of three eggs into a me- 
 ringe, and put two tablespoons of sugar and a pinch of 
 baking powder to make meringe stand up; spread over 
 the custard, set in stove and brown. Serve cold. 
 
 ITALIAN CREAM— Soak one-half box Knox gelatine in 
 one cup water; dissolve over vessel of warm water, add 
 to this one big can grated pineapple, one cup of sugar; 
 mix all together and let come to a boil, strain through a 
 coarse muslin cloth. When cool, but not congealed, add 
 one pint of whipped cream; put on ice and let congeal. 
 Serve with or without whipped cream. 
 
 FIG PUDDING — One cup seeded raisins, one cup chopped 
 figs, one cup chopped suet, one cup sweet milk, two and 
 one-half cups flour, one cup molasses, one teaspoon soda, 
 one of ginger, one of cinnamon, one of nutmeg, one of 
 salt. Add fruit, flour and spices, then pour in liquids; 
 steam two and one-half hours. 
 
 SAUCE FOR SAME— One-half cup of butter, one cup of 
 sugar, creamed as for cake. 
 
 BLACKBERRY JAM PUDDING— Three-fourths cup of 
 butter, one cup of sugar, and e-half one 
 
 —32— 
 
cup blackberry jam, three eggs beaten separately, three 
 tablespoons sour cream, one teaspoon of soda, one nut- 
 meg, bake and serve with sauce. 
 
 CHOCOLATE PUDDING — One pint bread crumbs, press 
 soaked one quart of milk; beat yolks of three eggs, and 
 one cup of sugar with one tablespoon butter, three table- 
 spoons chocolate grated with a little hot water; mix all 
 together on a deep pudding dish; bake thirty minutes; 
 flavor with vanilla. Beat the whites of the three eggs 
 very light, add three or four tablespoons sugar and 
 spread over pudding; brown quickly. 
 
 PRUNE PUDDING WITH WHIPPED CREAM— Take one 
 
 pound of prunes, wash thoroughly and cover with cold 
 water, add three-fourths cup sugar, two tablespoons of 
 cinnamon; let cook; when nearly done add two teaspoons 
 of vinegar with a little flour to thicken; let cool. Seed 
 prunes and mash through collander, sweeten to taste, 
 add seven stiffly beaten whites of eggs, flavor with va- 
 nilla and bake in a pan of water for an hour, serve cold 
 with whipped cream sweetened and flavored. 
 
 MARSHMALLOW PUDDING— Soak two tablespoonsful 
 of Knox Acidulated gelatine in half cup of cold water fif- 
 teen minutes ; add to this one pint boiling water and half 
 the acid. Divide this, color half of it with half of the 
 fruit tablet contained in package. Into whites of four 
 eggs beaten very stiff, whip one and a third cups sugar; 
 when it begins to congeal whip the pink into half of the 
 eggs and sugar a tablespoonful at a time and pour in 
 mold that has been dipped into cold water; now add the 
 white gelatine flavored with a little vanilla to the other 
 half of the eggs ; add sugar, and when the pink has com- 
 menced to congeal pour the whites into it; to remove 
 from mold, dip for an instant in hot water; serve with 
 whipped cream. 
 
 MARSHMALLOW PUDDING NO. 2— Whites of eight 
 eggs 'well beaten, two heaping tablespoons of gelatine, 
 
dissolved in two cups of boiling water ; pour this slowly 
 over the well-beaten whites, add two cups sugar, any de- 
 sired flavoring ; beat the whole a half hour ; now take of 
 color one-half pink (with fruit coloring in to pink part 
 beat one cup of chopped pecans, and into white part one 
 cup of shredded pineapples. Put into mold white part on 
 top of pink part, let stand on ice firm, slice and serve 
 with whipped cream. 
 
 FRUIT PUDDING— Three eggs well beaten, half cup of 
 sugar, three tablespoons flour, package of seeded dates, 
 cut up fine, one-fourth pound pecans, cut fine; grease 
 pudding pan and bake in moderate oven one half -hour. 
 
 DIPLOMATIC PUDDING — One pint of milk, one-half cup 
 of sugar, put on to boil, add beaten yolks of three eggs 
 and stir on slow fire; add one-half box gelatine soaked 
 in cup of milk, strain and let cool ; when it begins to con- 
 geal, whip a pint of cream into the congealed part, flavor 
 with two tablespoons of sherry wine, rum or brandy. 
 Take layer of lady fingers and cup of raisins, put in lay- 
 ers and pour the custard over it. Serve with whipped 
 cream. 
 
 ORANGE SPONGE— Cover one-half box of gelatine with 
 half cup of water, soak ten minutes, press juice from five 
 large oranges, add one cup of sugar, stir until dissolved. 
 Whip one-half pint of cream, put orange juice in pan, and 
 stand in another pan of cracked ice. Stir the gelatine 
 over hot water until dissolved, add it to the orange juice, 
 stir constantly; just as soon as it begins to congeal add 
 whipped cream, stir it up together, strain and serve cold. 
 
 CHOCOLATE WHIPS— One square of chocolate, one-half 
 cup of sugar, six eggs and a pinch of salt. Grate chocolate 
 fine and put in pan with two tablespoons of sugar and 
 one of boiling water; when dissolved add it to one and a 
 half pints of sweet milk, which should be hot, in a double 
 boiler; beat eggs and remainder of sugar together, stir 
 constantly till it begins to thicken, add salt and set away 
 
 —34— 
 
to cool. Season one pint of cream with two tablespoons 
 of sugar, and one-half teaspoon of vanilla, whip cream to 
 stiff froth. When custard is cold, half fill glasses and 
 whipped cream upon it. 
 
 PEACH MARSHMALLOW DESSERT— Take one pound of 
 marshmallows, pour them in a large bowl, pour over 
 them the juice from a large can of peaches and set in ice 
 box all night, then next day serve with whipped cream 
 and cherries over the cream. You may use pineapple 
 juice if preferred. 
 
 HEAVENLY DESSERT— One-half pound white grapes, 
 cut in halves and seeded, one-half pound English walnut 
 meats, half pound marshmallows cut in cubes, half a 
 pound sliced pineapple, cut in cubes; pour over this one- 
 half pint whipped cream, sweetened. Serve very cold or 
 frozen. 
 
 FROZEN PUDDING— Make a custard as for plain vanilla 
 cream, add to the custard two tablespoons soaked gela- 
 tine. When ready to freeze add four tablespoons wine, 
 freeze ten minutes, add one pound of candied fruit and 
 finish freezing. Serve with whipped cream. 
 
 CHARLOTTE RUSSE— Soak one-third package of gela- 
 tine in three tablespoons cold water; pour over it one- 
 half pint of sweet milk hot, stir until gelatine is thor- 
 oughly dissolved, strain the mixture; when cool stir in 
 one quart of whipped cream, the frothed whites of three 
 eggs, one teaspoon of vanilla. Pour into mold lined with 
 slices of sponge cake, and put on ice ; serve with whipped 
 cream. 
 
 STUFFED APPLES— To be served with meat. Select ap- 
 ples, core and bake them, fill the cavities with pecan 
 meats and pour over them sherry wine enough to flavor; 
 serve with whipped cream, or white of an egg; if the egg 
 is used beat it well, add a little sugar spread over the top 
 and place in the oven to brown. 
 
 —35— 
 
A NICE LITTLE DESSERT — Take any nice cake batter 
 and bake in muffin or small cake tins ; when cold slice off 
 top and remove a part of center of cake, fill opening with 
 strawberries or chopped oranges, pineapple or any other 
 fruit, replace the top cover with whipped cream, sweeten- 
 ed and flavored to taste. A few cherries or berries scat- 
 tered over the top makes a very attractive dessert. 
 
 JELLY MARSKM ALLOW— Use the regular jelly rule, but 
 divide it into three parts, flavoring one part with straw- 
 berry, one with orange and one with canned blueberry 
 juice ; put each color into an individual mold and turn out 
 on a platter. For sauce: Boil together one pint water, 
 one-half pint granulated sugar and a pinch of salt, thick- 
 en with marshmallows and boil until clear, adding when 
 nearly done, two tablespoons of corn starch, whip into 
 this the beaten whites of two eggs, flavor with vanilla 
 and one-half teaspoon of rose water; pour this around 
 the jelly when nearly cold and grate nut meats over it. 
 
 ORANGE ROLY POLY— Make a dough like a rich biscuit 
 dough ; roll out into sheets half as long, spread this with 
 four slices oranges, peeled and sliced and seeded, sprinkle 
 with sugar and roll up the dough, pinching the ends to- 
 gether; tie the pudding in cloth, allowing the ends to 
 swell, then drop into a pot of boiling water and boil 
 steadily for one and a half hours. Transfer from cloth 
 to a hot dish. Serve with hard sauce flavored with or- 
 ange or lemon. 
 
 CARAMEL PUDDING— Three eggs, one pint milk, one-half 
 cup of sugar, one teaspoon vanilla, pinch of salt. Car- 
 amelize sugar, beat eggs slightly, scald milk, add caramel 
 to milk and eggs and bake in pudding dish. 
 
 SAUCE — One-half cup of sugar, carameled, add cup »f 
 of boiling water, cook until it forms a syrup. 
 
 SWEET POTATO AND RAISIN PUDDING— Boil and peel 
 and mash potatoes, sweeten to taste, season with nut- 
 meg, add a little salt, butter and as many seedless raisins 
 as desired ; mix and bake. Serve hot. 
 
 —36— 
 
APPLE TAPIOCA PUDDING— One teacup of tapioca, one 
 teaspoon of salt, one and one-half pints of water. Let 
 stand several hours where it will be warm but not cook, 
 peel six tart apples, take out the cores, fill them with 
 sugar in which is grated a little nutmeg. Put apples in 
 pudding dish, over these pour the tapioca, first mixing 
 it with one teaspoon of melted butter, one cup of cold 
 milk and one-half cup of sugar. Bake one hour, serve 
 with sauce or whipped cream. Any fresh fruit may be 
 used intead of apples. 
 
 NO. 1 ENGLISH PLUM PUDDING— One-half pound 
 stale bread crumbs, one cup of scalded milk, one-fourth 
 pound sugar, four eggs, one-half pound of seedless rais- 
 ins cut fine and floured, one-fourth pound currants, one- 
 fourth pound finely chopped figs, two ounces finely cut 
 citron, one-half pound suet, one-fourth cup of wine and 
 brandy mixed, one-half of a grated nutmeg, three- 
 fourths of a teaspoon of cinnamon, one-third teaspoon 
 cloves, one-third teaspoon mace, one and one-half tea- 
 spoons of salt. Soak bread crumbs in milk, let stand un- 
 til cool; add sugar, beaten yolks of eggs, fruit. Chop 
 suet and cream with the hands, then add wine, brandy,, 
 spices and whites of eggs beaten stiffly. Turn into but- 
 tered mold cover and steam six hours, serve with sauce, 
 
 ORANGE JELL-0 — Two packages of orange Jell-O, pour 
 over it two and one-half pints boiling water, stir until 
 thoroughly dissolved. Put one tablespoon of sugar in 
 Jell-O, cut up three or four oranges in small bits without 
 any of the stringy part or seed. When Jello begins to 
 congeal a little, put one cup of sugar over oranges, mix 
 and pour into Jell-O, stir until well mixed, set in cool place 
 for the night. Serve next day with whipped cream. 
 
 CHERRY DELIGHT— One-fourth pound of butter, one- 
 fourth pound sugar, three small eggs, one-fourth pound 
 flour, one-half teaspoon Royal Baking Powder, one table- 
 spoon of thick cream, one-fourth teaspoon each of orange 
 
 —37— 
 
and vanilla, one-half cupful of crystalized cherries, one- 
 third cup of bleached almonds, one-third cup of crystal- 
 ized pineapple; cream the butter and gradually add the 
 sugar until very light, then add one whole egg and beat 
 several minutes; sift flour, measure and sift again with 
 baking powder. Beat a little into the first mixture then 
 add another egg; when this is beaten lightly add more 
 flour then the cream and last egg. Drop in flavoring 
 and beat briskly for ten minutes. Cut fruit into small 
 pieces, roll in a little flour and stir into the batter just 
 before pouring into tins. Bake in small muffin rings in 
 a moderately hot oven. When ready to serve cut each 
 one with a sharp knife in quarters or eights so that they 
 fall open like a flower. Fill the centers with whipped 
 cream mixed with a few cut marshmallows, a little pow- 
 dered sugar, and a few cherries to flavor. 
 
 APPLE DESSERT — Take as many apples as needed, peel 
 and core, put sugar enough to sweeten and cover with 
 water sufficient to boil until done. Make a boiled cus- 
 tard in double boiler. After apples are done, (don't 
 break them) pour the custard over apples and take 
 whites of eggs and make meringe and put over the whole, 
 sprinkle with nutmeg and brown slightly. Serve cold. 
 
 CUSTARD PUFFS— Boil one cup hot water, half cup of 
 butter. While boiling stir in one cup of sifted flour; 
 remove from fire and stir to a smooth paste. When 
 cool add three unbeaten eggs and stir five minutes ; bake 
 in slow oven, just drop dabs off spoon in pan to make 
 puffs. 
 
 CUSTARD FILLING— One pint milk, three eggs, half cup 
 of sugar, two tablespoons of corn starch, pinch of salt, 
 butter size of an egg, teaspoon vanilla ; cream, butter and 
 sugar and cook in double boiler until thick and creamy, 
 then cut off top of puff and fill with the custard. 
 
 LEMON PIGS— Take a whole lemon, leave the little stub 
 end for a nose, paint underneath with ink for a mouth, 
 
 —38— 
 
dot eyes with ink and cut little square places on the sides 
 for ears, and turn the peeling back, cut off the rounding 
 side and scoop out all of the lemon. Break two tooth 
 picks and put under lemon for pigs legs, put a piece of 
 grape vine on the back for the tail, fill up through the 
 hole on the side with chicken salad, with mayonnaise on 
 top. Take lettuce and chop fine, put pig on plate and 
 mound lettuce up to his mouth in front and let shred- 
 ded lettuce go all way round the pig. You will find this 
 a very attractive dish to serve for a child's party. 
 
 A PRETTY SHERBERT FOR AN ENTERTAINMENT— 
 Color your sherbert green with fruit coloring and serve 
 in tall sherbert glasses; have a fane;/ plate with paper 
 lace doily on it and serve glasses of sherbert on plate. 
 Serve with white whipped cream mounted on top of sher- 
 bet and lay a white rose with green leaves on one side- 
 of plate and green and white cake on the other side. 
 
 WHITE CARAMEL FILLING OR CREAM FILLING— 
 Two cups sugar, one cup butter, one cup cream; put in 
 double boiler until sugar is dissolved; let boil five min- 
 utes, lift up and let boil a little more. 
 
 CORN PUDDING — To one can of corn add a generous 
 cup of sweet milk, two eggs well beaten, one teaspoon of 
 sugar, salt and pepper to taste, two tablespoons of melt- 
 ed butler; let cook in slow oven. 
 
 ALMOND BISQUE— Two pints of sweet milk, one-half 
 pint shelled almonds, one tablespoon flour, one of butter. 
 Begin by making a white sauce of your butter and milk. 
 Blanch your almonds by pouring hot water over them 
 and taking skin off and while hot grind and run in hot 
 oven to brown, then add the sauce and cook three or four 
 minutes, season with salt and pepper to taste. This 
 serves fifteen bouillon cups two-thirds full. One spoon 
 of whipped cream dropped in each cup with a little ground 
 almonds sprinkled over each cup. Serve hot. 
 
 CINNAMON APPLES— Six medium sized apples peeled 
 
 —39— 
 
and cored, two cupfuls of sugar, two bananas, one cupful 
 of water, one-half cup of cinnamon candy drops. Make a 
 syrup, when boiling put in apples stuffed with bananas 
 or two or three cinnamon drops, then put into syrup, 
 sprinkle rest of candy over apples. This makes a lovely 
 pink color and gives a delightful flavor. Put in dish and 
 serve cold with meat. 
 
 FRUIT GELATINE — Half dozen oranges, fifteen-cent bot- 
 tle maraschino cherries with juice, half cup sugar one 
 cup cold water, one enevelope gelatine; soak gelatine 
 first in cold water then in hot, to which sugar has been 
 added. Set away to cool and let congeal. Serve with 
 whipped cream. 
 
 FISH PUDDING — Two pounds fish, two eggs, grated on- 
 ions to taste. Cook fish until tender in a little water to 
 which a little salt has been added. When done remove 
 bones and mash. To the fish add white sauce-onion and 
 eggs beaten together until very light. Grease mold, put 
 in fish mixture and set in pan of hot water. Allow to 
 steam for forty minutes keeping water just below boil- 
 ing point. Before putting into oven cover pudding with 
 oiled paper. Garnish with sliced lemon and parsley. 
 
 —40- 
 
PIES 
 
 OLD FASHIONED GREEN APPLE PIES— Take one or 
 two dozen apples, peel and cut up, put on top of stove 
 with a little water in pan or kettle, let boil till they mash 
 up, strain through a sifter, sweeten to taste, and put a 
 good sized lump of butter in and flavor with nutmeg. 
 Bake between two rich crusts. 
 
 APPLE FLOAT — Fix apples just like above, strain and 
 sweeten to taste, let get cold, beat whites of three eggs, 
 beat into the apples until light, flavor with nutmeg. 
 Serve cold with whipped cream, with a little sugar in it. 
 
 STRAWBERRY SHORT CAKE— Make a rich pie crust, roll 
 very thin and bake on flat tin; take fresh berries, wash 
 and pick ; put sugar over them and mash up ; when ready 
 to serve, take knife and spread strawberries over a layer 
 of pie crust and so on until you fix a stack four or five 
 layers high. Make a sauce as follows: Take two cups 
 of sugar, one heaping tablespoon of butter, two spoons of 
 sifted flour, pour juice out of pan into sauce, slice short 
 cake, and serve with plenty sauce poured over it. 
 
 APPLE ROLL — Cut up apples with core out, make rich pie 
 crust, lay it half across pan with top turned back, put a 
 good deal of sugar over apples, also butter and sprinkle 
 nutmeg or cinnamon over the whole. Turn top back over 
 apples and sprinkle sugar over the top with small lumps 
 of butter and cinnamon or nutmeg. Put pan half full of 
 water with a cup of sugar in it and let cook slowly until 
 nicely browned. The water and sugar make the sauce. 
 
 SWEET POTATO CUSTARD— Take several potatoes, ac- 
 cording to the number to eat, boil them done and peel; 
 
 —41— 
 
mix with two cups sweet milk, rub through a sifter and 
 sweeten to taste, beat six eggs separately, put in the 
 yolks and sugar and tablespoon of butter ; lastly add the 
 whites well beaten, stir them up in mixture, make cus- 
 tard about as thick as batter cakes, so if necessary add 
 more milk ; add one pinch of salt and flavor with lemon ; 
 bake in rich pie crust. 
 
 PUMPKIN PIE NO. 1 — Two each part of condensed pump- 
 kin, add four well beaten eggs, one-half teaspoon of salt, 
 one-half cup of molasses, and one scant quart of milk, 
 add sugar to taste and then, gradually add any desired 
 amount of spices, cinnamon and ginger and a little nut- 
 meg. Line deep pie dishes with pastry, fill the prepared 
 pumpkin and bake in a moderate oven. Serve very cold. 
 Just before serving cover top of pie with stiffly whipped 
 cream and dot cream with walnuts or raisins. 
 
 PUMPKIN PIE NO. 2 — Three cups pumpkin or kershaw, 
 yolks of four eggs, two cups of sugar, one teaspoon of 
 cinnamon and one of ginger, one pint of sweet milk; use 
 whites of four eggs for meringue ; make two pies. 
 
 BUTTERMILK PIE— For four pies, six eggs, four cups of 
 sugar, one cup butter, five tablespoons corn starch, two 
 cups buttermilk; season with nutmeg and vanilla. 
 
 BUTTERMILK CUSTARD NO. 2— This is fine. One cup of 
 buttermilk, one cup raisins, four yolks of eggs, butter size 
 of an egg, two large tablespoonsful of flour, one teaspoon 
 of cinnamon, one of cloves and one of nutmeg. Mix all to- 
 gether ; put in a raw crust and bake ; take the four whites 
 and four tablespoons of sugar and tiny bit of Royal Bak- 
 ing Powder, beat stiffly and spread over the pies as 
 meringue. 
 
 CREAM PIE — Yolk of three eggs, one cup sugar, two table- 
 spoons flour, two and a half cups of milk, pinch of salt; 
 cook in a double boiler, flavor with vanilla. Take whites 
 and make a meringue. 
 
 —42— 
 
PIE CRUST— Three cups of flour, one cup of lard, one level 
 teaspoonful of salt, rub the lard thoroughly through the 
 flour, then add a half cup of ice water and mix. Don't put 
 baking powder in pie crust. 
 
 JELLY PIE — One-half cup of butter, two of sugar, creamed 
 together, four eggs and one cup of acid jelly ; bake in low- 
 er crust in pie pans. 
 
 MOLASSES PIE No. 1— One cup of molasses, half cup of 
 sugar, two eggs and lump of butter size of walnut, two 
 tablespoons of sifted flour. 
 
 MOLASSES PIE No. 2 — Three eggs, one cup of sugar, two 
 tablespoons flour in sugar, one cup molasses and teaspoon 
 of melted butter. 
 
 LEMON PIE NO 1— Five eggs beaten light, two cups of 
 sugar, juice of two lemons and rind of one ; one tablespoon 
 of flour mixed with a little water, and one tablespoon of 
 butter; mix all together and pour in pans lined with crusts 
 and bake. 
 
 LEMON PIE NO. 2— This is fine. Take eight eggs, reserve 
 whites of four, take yolks and remaining whites and beat 
 with two cups of sugar, two tablespoons flour mixed with 
 sugar dry, a large tablespoon of butter, grated rind and 
 juice of two lemons, one-half cup of water ; this makes two 
 pies. Beat whites stiff and add sugar for meringue. 
 
 TEXAS PECAN PIE— One cup of sugar, one of sweet milk, 
 one-half cup of pecan kernels chopped fine, three eggs, one 
 tablespoon flour. When cooked, spread the whites of two 
 eggs well beaten with two tablespoons of sugar on top, 
 brown and sprinkle a few of the chopped kernels over it. 
 
 LEMON PIE NO. 3 — Juice and grated rind of one lemon, one 
 cup of sugar, one of water, one tablespoon of flour, yolks 
 of two eggs well beaten; mix all together, and cook in 
 basin over water until thick, then pour into the baked 
 crusts. Whip the whites of two eggs to a stiff froth with 
 
 —43— 
 
two tablespoonsf ul of sugar ; pour on top of pie and set in 
 hot oven. 
 JELLY CUSTARD NO. 3— Yolks of four eggs, one cup 
 sugar, butter the size of an egg, four tablespoons sweet 
 milk, four tablespoons jelly, and last the whites of the 
 eggs, and about two tablespoons of sifted flour. 
 
 CHOCOLATE PIE — Make and bake one crust, mix one cup 
 of grated chocolate with one cup of water, butter size of 
 an egg, one cup of sugar, one tablespoon of vanilla, two 
 tablespoons of corn starch and two eggs well beaten ; cook 
 until thick, stirring constantly ; pour in crust and ice top 
 and put in oven to brown ; this makes one pie. 
 
 COCOANUT PIE — One cup sugar, three eggs, two cups 
 milk. Mix one heaping teacup cocoanut with eggs and 
 sugar, beat whites of two eggs to froth, stirring in two 
 tablespoons of sugar; make meringue, put over pie and 
 bake light brown. One tablespoon of corn starch mixed 
 in custard will improve it. Flavor with vanilla. 
 
 CHEESE PIE — Yolks of three eggs and whites of one, three 
 tablespoons melted butter, one cup of sugar, three table- 
 spoons sweet milk, one tablespoon flour, flavor with va- 
 nilla or lemon. Bake with under crust to nice brown. 
 Take two remaining whites and two tablespoons sugar, 
 beat till stiff ; place on pie and brown slightly. 
 
 BANANA PIE — Yolks of three eggs, tablespoon sugar and 
 a pinch of salt, tablespoon flour, one cup of sweet milk, one 
 teaspoon of vanilla ; cook until thick in double boiler, then 
 pour into crust already baked ; slice thin one banana over 
 custard. Beat whites of eggs with four tablespoons su- 
 gar and pour over pie. Return to oven and brown. 
 
 MOCK CHERRY PIE — One cup of chopped cranberries, one 
 of chopped raisins, half cup of water, two tablespoons 
 flour, one cup sugar, two tablespoons butter, teaspoon of 
 vanilla. Bake between two crusts. 
 
 PINEAPPLE PIE— One small can of grated pineapple with 
 
 —44— 
 
most of the juice drained off, the same measure of sugar, 
 half as much butter, one cup of cream, five eggs ; beat but- 
 ter to a creamy froth, add sugar and yellows of eggs, beat 
 until very light, add the cream and pineapple and whites 
 of eggs ; beat to a stiff froth. Bake with an under crust. 
 
 PECAN AND RAISIN PIE— Two cups sweet milk, two 
 eggs, two tablespoons flour, one pinch salt, one cup sugar 
 one cup chopped pecans, one cup chopped raisins, one tea- 
 spoon of vanilla. Make custard in double boiler and put 
 in a baked crust. Bake with a meringue. 
 
 —45- 
 
—46— 
 
CAKES 
 
 FRUIT CAKE NO. 1 — Twelve eggs beaten separtely, one 
 pound of butter, one of sugar, one of sifted flour, three 
 pounds of raisins, two pounds currants, one pound of 
 citron, two pounds of almonds (if desired), one table- 
 spoonful each of ground spice, cloves and cinnamon ; one- 
 half pint of sherry wine, one-half pint of whiskey. Dredge 
 fruit in flour, if baked in one pan the cake requires seven 
 hours, if in two cakes, three hours for baking. 
 
 FRUIT CAKE NO 2 — Seven eggs, one cup butter, one of 
 sugar, one-half cup of molasses, one-half teaspoon of soda, 
 one-half pound of citron, one of currants, one of almonds, 
 cut fine, one tablespoon of cinnamon, one-half teaspoon of 
 cloves, one quart sifted flour, five drops of essence of al- 
 mond. Directions for mixing: Beat eggs separately, 
 wash and dry currants the day before, mix butter, sugar 
 and yolks together, then add molasses, then fruit, then 
 flour, then whites of eggs; mix all fruit together, and 
 flour and spice it before putting into batter. Cook three 
 hours in a moderate oven. 
 
 FRUIT CAKE NO. 3— One pound of white sugar, one of 
 flour, three-quarters pound butter, whites of sixteen eggs, 
 two cocoanuts, grated, one-half pound of almonds, bleach- 
 ' ed and chopped fine, two pounds of citron, sliced thin, one 
 teaspoon of soda, two of cream of tartar, dissolved in 
 cream. 
 
 FINE WHITE CAKE— One cup sweet milk or water, whites 
 of eight eggs, two cups sugar, three and a half cups sifted 
 flour, one-half pound white butter, two round teaspoons 
 of Royal Baking Powder, cream, butter and sugar well, 
 sift baking powder and mix thoroughly in flour, whip the 
 
 —47— 
 
eggs to a light but not hard froth, flavor with two tea- 
 spoons of lemon extract, or any preferred flavoring, bake 
 in moderate oven. 
 
 SPLENDID YELLOW CAKE— Yellows of eight eggs, three- 
 fourths cup of butter, one cup of sugar, two cups sifted 
 flour, one-half cup of sweet milk, one heaping teaspoon of 
 Royal Baking Powder — flavor to suit the taste and bake. 
 
 POUND CAKE — Five eggs, one cup butter, two cups sugar, 
 four cups of flour, one cup of sweet milk, two teaspoons 
 Royal Baking Powder; mix and bake in moderate oven 
 after flavoring with two teaspoons of vanilla extract. 
 
 WHITE CAKE — Whites of nine eggs, two cups sugar, one 
 cup of sweet milk, one scant cup of butter, four cups of 
 sifted flour, two teaspoons cream tartar, one teaspoon 
 soda, pinch of salt. 
 
 WHITE LOAF CAKE— Whites of 10 eggs, 4 scant cups of 
 flour, 2 cups sugar, 2 scant teaspoons of Royal Baking 
 Powder, 1 cup of butter, 1 cup milk. 
 
 WHITE CAKE — Whites of six eggs, two cups sugar, three 
 and one-half cups flour, three-fourths cup of milk, one cup 
 of butter, two level teaspoons Royal Baking Powder. 
 Cream butter and sugar well together, then add flour and 
 milk alternately and lastly beaten whites, flavor with va- 
 nilla or lemon flavoring. Bake in layers and spread with 
 the following: Three cups sugar, one of water; boil till 
 it threads, and pour into beaten whites of three eggs. 
 
 CARAMEL CAKE— Three and a half cups of flour, two cups 
 of sugar, one cup of butter, one cup sweet milk, three tea- 
 spoons Royal Baking Powder, six eggs beaten well, sepa- 
 ately ; mix together and bake in layers. Following is fill- 
 ing for same : Two cups sugar, wet soft with sweet milk, 
 one heaping teaspoon of butter, cook until it strings from 
 spoon, beat or grind up one cup of nut meats, add to cook- 
 ed sugar, beat up and flavor to taste with vanilla and 
 spread between layers while hot. 
 
 —48— 
 
PRINCE OF WALES CAKE— Whites of eight eggs, two 
 level cups of sugar, one cup of butter, one of sweet milk, 
 four cups flour, two heaping teaspoons of Royal Baking 
 Powder, mix cream, butter and sugar together first, then 
 add two cups of flour with the baking powder sifted into 
 it, then the cup of milk, then the other two cups of flour, 
 then the whites beaten stiff; bake half of the batter in 
 two white layers, take the other half and put one heaping 
 teaspoonful of spice, one of cinnamon in it, one-half pack- 
 age of seeded raisins, cut fine and roll in flour and mix 
 with batter and bake in two layers. Make an icing and 
 when nearly done, drop one-half pound of marshmallows 
 into it and let melt ; beat whites of two eggs stiff and beat 
 into the boiled syrup and marshmallows, ice each layer 
 and put together with one of the white and one of the 
 dark cakes alternately. 
 
 ORANGE CAKE— Take whites of eight eggs, beaten stiff, 
 two level cups of sugar, one of butter, four cups of flour, 
 one cup of milk, two heaping teaspoons of Royal Baking 
 Powder, flavor with lemon extract. 
 
 FILLING FOR SAME— Yolks of three eggs, beat thorough- 
 ly, juice of two or three oranges, sweeten to taste, two 
 tablespoons of sifted flour, mix all together and cook in 
 double boiler, stir constantly till thick and smooth, ice the 
 layers separately and let cool and harden, then put filling 
 between layers. 
 
 GOOD CAKE — To make the white layers use the whites of 
 six eggs, one-half cup of butter, two and one-half cups of 
 sugar, three cups of flour, two teaspoons of Royal Baking 
 Powder, one scant teacup of milk, flavor to taste. For the 
 dark layers, take the yolks of six eggs, one-half cup of 
 butter, two cups sugar, three cups flour, scant cup of 
 sweet milk, two teaspoons of Royal Baking Powder, one 
 and a half blocks of chocolate grated, flavor with vanilla. 
 Put together alternately after icing. Use following filling : 
 One cup of sugar, boiled with one-half cup water till it 
 will rope, add to this one cup seeded and ground raisins. 
 
 —49— 
 
WHITE CAKE — Whites of six eggs, two cups of sugar, 
 three cups flour, one cup of sweet milk, one cup of butter, 
 two teaspoons Royal Baking Powder, one teaspoon lemon 
 extract. 
 
 GOOD DINNER CAKE— Two eggs, one cup of sugar, two 
 of flour, one tablespoon of butter, one-half cup of sweet 
 milk, two teaspoons Royal Baking Powder. 
 
 TEA CAKES — One cup of butter, one of sweet milk, five 
 cups flour, three eggs, beaten separately, two tablespoons 
 Royal Baking Powder. Drop about two tablespoons in a 
 place on a buttered tin and bake in hot oven. 
 
 TEA CAKES NO. 2— Eight tablespoonsful of sugar, six 
 tablespoons melted butter, four tablespoons sweet milk, 
 two eggs, one heaping teaspoon Royal Baking Powder, one 
 tablespoon lemon or vanilla flavoring, flour sufficient to 
 roll; roll very thin and dip in granulated sugar before 
 baking. Delicious. 
 
 TEA CAKES NO. 3— Three cups sugar, two of lard, three 
 eggs, ten cents worth of oil of lemen ; get five cents worth 
 of baker's amonia, but use only one-third at a time and 
 dissolve it in a pint of sweet milk, mix, add together and 
 work in flour enough to roll thin and cut out in fancy 
 shapes and bake on buttered tins. 
 
 SOFT GINGER CAKE— Four eggs, one-half cup of brown 
 sugar, one of butter, four cups flour, one cup of molasses, 
 one spoon of soda, one cup butter milk, one tablespoon of 
 ginger. Serve with sauce. 
 
 SILVER CAKE — Whites of sixteen eggs, one cup butter, 
 four cups sugar, six cups flour, one and a half cups milk, 
 two teaspoons Royal Baking Powder; flavor with lemon 
 or rose. 
 
 WHITE CARAMEL CAKE— Two and one-half cups sugar, 
 one cup butter, well creamed, one and half cups sweet 
 milk, four and one-half cups sifted flour, whites of nine 
 
 —50— 
 
eggs, beaten to a stiff froth, two teaspoons of Royal Bak- 
 ing Powder, one teaspoon of flavoring ; bake in layers. 
 
 CUP CAKE — Four eggs, three cups sifted flour, two cups 
 sugar, one cup sweet milk, one cup butter, two teaspoons 
 Royal Baking Powder ; flavored as desired. 
 
 BOSTON TEA CAKES— Two cups flour, one cup of milk, 
 one and one half cups sugar, two eggs, three teaspoons 
 Royal Baking Powder, one tablespoon melted butter. 
 
 SOFT GINGER BREAD— One half cup sugar, one cup mo- 
 lasses, one-half cup of butter, one teaspoon each of ginger 
 and cloves, one teaspoon soda dissolved in cup of boiling 
 water, two and half cups flour, lastly two well beaten eggs. 
 
 INDIAN CAKE — One-half cup of butter, one and half cups 
 sugar, whites of six eggs, one cup sweet milk, two and 
 one-half cups flour, two teaspoons Royal Baking Powder ; 
 bake in three layers. 
 
 FILLING FOR SAME — One cup sugar, four tablespoons 
 water, boiled together till clear, stir it into the beaten 
 white of one egg, add one-half cup seeded raisins, one-half 
 cup nuts, both chopped fine. 
 
 BLACKBERRY JAM CAKE— Two cups sugar, four cups 
 flour, one cup butter, one cup of jam, one cup of butter- 
 milk, one cup of grapes or raisins, three eggs, beaten 
 separately, one small nutmeg grated, one teaspoon cinna- 
 mon, and last add 2 teaspoons of soda, dissolved in little 
 warm water, beat well and bake in layers. 
 
 JAM CAKE NO. 2 — Four eggs, one and a half cups sugar, 
 one cup butter, four tablespoons sour cream or buttermilk, 
 one teaspoon soda, one of spice, cloves and cinnamon, one 
 grated nutmeg and one-half cup of jam, mix rather thick 
 with flour, bake in layers and put together with icing and 
 pecans. 
 
 PORK CAKE — One cup raw salt pork, chopped fine, one cup 
 of sugar, one raisins, one of currants, one of molasses, 
 
 —51— 
 
one of sweet milk, one egg, one teaspoon of soda, one of 
 cloves, one of cinnamon; stir in enough flour to make a 
 little thicker than common cake. 
 
 MARBLE CAKE (White Part)— Whites of seven eggs three 
 cups white sugar, one cup butter, one cup of sweet milk, 
 one teaspoon soda, two teaspoons cream tartar, four and 
 one-half cups flour, flavor with lemon. 
 
 DARK PART — Yolks of seven eggs, one cup each brown su- 
 gar, molasses, butter and sweet milk, one teaspoon soda, 
 two of cream of tartar, five cups flour sifted ; one dessert 
 spoon each of cinnamon, cloves and spice, two grated nut- 
 megs. 
 
 NEVER FAIL WHITE CAKE— Cream together one cup of 
 butter and two of sugar, add the whites of four eggs that 
 have been well beaten, one-half cup each of milk and 
 water, three cups of flour, into which has been sifted two 
 level teaspoons of Royal Baking Powder. 
 
 RIBBON CAKE (White Part)— Take whites of eight eggs 
 well beaten, two level cups sugar, one cup of butter; cream 
 butter and sugar together and add two level cups sifted 
 flour, two heaping teaspoons Royal Baking Powder, put 
 into sugar and butter, then pour one cup sweet milk into 
 mixture, then two more level cups flour, then the whites 
 of eggs; flavor with lemon; beat well; bake two layers 
 white, then take the other half of batter, put enough 
 fruit coloring to make a good pink, chop one cup of pecan 
 nuts, roll in flour and put in pink batter, and bake in two 
 layers, ice each layer, then take a can of grated pineapple, 
 squeeze out the juice and put the layers together, alter- 
 nating the white and pink with pineapple between each 
 layer. 
 
 SNOW CAKE — Sift together four times, one and one-half 
 cups of flour, one cup sugar, one heaping teaspoon Royal 
 Baking Powder, into the same cup put whites of two eggs, 
 butter the size of an egg, and fill cup with sweet milk, add 
 
 —52— 
 
this to sifted ingredients and beat hard for two minutes. 
 Bake in layers. 
 
 SOFT GINGER CAKE — Two eggs well beaten, one cup mo- 
 lasses, one buttermilk, one sugar, one-half cup butter, 
 four cups flour, one tablespoon soda ; cream sugar and 
 butter together; add one tablespoon each, ginger, cloves 
 and spice. 
 
 GINGER BREAD— Take one-half cup of butter, one-half 
 cup sugar, one-half cup molasses, one-half cup sour milk, 
 two eggs, one-half teaspoon soda, one-half teaspoon each 
 of ginger and cinnamon, two cups flour, one cup seeded 
 raisins, mix well, this bread keeps soft many days and its 
 flavor improves with age. 
 
 JAPANESE CAKE — Two cups sugar, one cup butter, one 
 cup sweet milk, four eggs, one teaspoon Royal Baking 
 Powder, four cups flour. After mixing this in usual way 
 divide batter, taking one-third; add one cup of chopped 
 nuts ; to the other two-thirds, add one-half pound seeded 
 raisins, chopped fine, one-half teaspoon each of cloves, 
 cinnamon and allspice. Bake in three layers with nut lay- 
 er in center. Make filling as follows: One small cocoa- 
 nut, two cups sugar, one cup hot water, rind and juice of 
 two lemons, one tablespoon of corn starch ; cook to a thick 
 cream. 
 
 SPICE CAKE — One and one-fourth cups of butter, two and 
 a half cups sugar, five cups flour, one cup sour milk, five 
 eggs, one teaspoon soda, one teaspoon each of cloves, 
 spice, cinnamon and nutmeg, one-half cup chocolate. 
 
 WHITE PERFECTION CAKE— Whites of ten eggs, one cup 
 butter, three cups sugar, five cups flour, two teaspoons 
 Royal Baking Powder; flavor with lemon or flavor to 
 taste. 
 
 ANGEL FOOD CAKE— Whites of eleven eggs, one and a 
 half cups sugar, one flour, one level teaspoon cream of 
 tartar, one teaspoon vanilla; sift flour five times, meas- 
 
 —53— 
 
uring before sifting; sift sugar once; break eggs into a 
 bowl ; beat till stiff but not hard, then add cream of tartar 
 and beat for five minutes, then add sugar, beating all the 
 time, then fold in flour and lastly vanilla, bake in pan that 
 has not been greased. 
 
 FRUIT CAKE — One pound sugar, one of butter, one of 
 flour, twelve eggs, three pounds seedless raisins, one 
 pound citron, two pounds currants, one of pecans, one of 
 walnuts, one of almonds, two teaspoons each of spice, cin- 
 namon and nutmeg, one cup of brandy; flour fruits well 
 and mix in the usual way. 
 
 OLD FASHIONED GOLD AND SILVER CAKE (Silver)— 
 
 Whites of eight eggs, two cups sugar, one cup butter, one 
 cup sweet milk, three cups flour, one heaping teaspoon 
 Royal Baking Powder; flavor with lemon to taste. Bake 
 in four layers. 
 
 GOLD — Yolk eight eggs, three-quarters cup of butter, one- 
 half cup sweet milk, one cup sugar, one and a half cups 
 flour, two level teaspoons of Royal Baking Powder, va- 
 nilla to taste. Bake in three layers. 
 
 MARSHMALLOW FILLING— One cup of sugar, one-half 
 cup water, whites of two eggs, well beaten, ten cent box 
 marshmallows ; cook sugar and water till it ropes; pour 
 into the beaten whites, beaitng all the time, add marsh- 
 mallows and beat till they are thoroughly dissolved. 
 
 CARAMEL FILLING — Four cups brown sugar, two cups 
 milk, one-half cup of butter, brown sugar in kettle, then 
 add milk and dissolve well, then butter and cook until 
 thick as candy and beat well. Spread between layers of 
 cake. 
 
 CHOCOLATE ICING— Three cups sugar, one cup milk, yel- 
 low of two eggs, one tablespoon of butter, one-half cake 
 Baker's Chocolate ; flavor with vanilla. Cook as caramel 
 filling. 
 
 BOILED ICING — Two cups sugar, one cup water; cook till 
 
 —54— 
 
it hardens in cold water ; have the whites of two eggs well 
 beaten, and when the syrup is done add to eggs and beat 
 constantly, adding juice of half lemon. 
 
 MAPLE FILLING FOR CAKE— Three-fourths cup of 
 maple sugar, two tablespoons butter; cook until it 
 threads ; pour gradually into stiffly beaten whites of two 
 eggs, beat it until smooth. 
 
 TRIED AND TESTED FRUIT CAKE— One pound butter, 
 one of sugar, one dozen eggs beaten separately, one pound 
 citron cut fine, two pounds currants, two pounds raisins, 
 one pound sifted flour, two teaspoons each of cinnamon, 
 nutmeg, cloves and spice. Two cups chopped pecans, or 
 one of pecans and one of almonds blanched and chopped 
 fine. After all are cut fine dredge in flour, (flour that 
 has already been weighed). Three-fourths pint of whis- 
 key or sweet milk. Fifteen cents worth of cherries and 
 one-half pound of pineapple. If you use pineapple and cher- 
 ries, use only one-half pound of citron, one teaspoon of 
 Royal Baking Powder. Cook about six hours if one cake 
 is to be made. If to be divided into two cakes only three 
 and one-half hours will be required for cooking. 
 
 WHITE FRUIT CAKE— The whites of one dozen eggs, one 
 pound sifted flour, one cup of butter, one pound of sugar, 
 two heaping teaspoons of Royal Baking Powder, one-half 
 pound of citron chopped fine, one teacup of chopped al- 
 monds, one-half pound or less of chopped crystalized pine- 
 apple, two cups grated cocoanut, one cup of sweet milk, 
 and if too stiff add more milk. To mix, cream sugar and 
 butter, then part of the flour, mix fruit and nuts chopped 
 fine and cocoanut, rub them in the other flour and then 
 put all together. Sift Royal Baking Powder in the first 
 flour you use. Add milk, then whites of eggs beaten stiff- 
 ly. Flavor with lemon. 
 
 ORNAMENTAL FROSTING— Two cups sugar, one cup 
 water, whites three eggs, one-fourth teaspoon tartaric 
 acid, boil sugar and water until syrup forms a thread 
 
 —55— 
 
when dropped from the spoon. Pour syrup gradually on 
 beaten whites of eggs beating constantly, then add acid 
 and continue beating; when stiff enough to spread put 
 a thin coating over the cake. Beat remaining frosting 
 until cold and stiff enough to keep in shape after being 
 forced through a pastry tube. After first coating on the 
 cake has hardened cover with a thicker layer and crease 
 for cutting. If frosting is too stiff to spread smoothly 
 thin with a few drops of water. With a pastry bag and 
 a variety of tubes cake may be ornamented as desired. 
 
 PINK AND WHITE CAKES— The whites of six eggs, three 
 cups of flour, one and three-quarter cups of sugar, one 
 cup of milk, one light cup of butter, three level teaspoons 
 of Royal Baking Powder. Flavor to taste. Color one 
 half pink and bake in layers and put together with any de- 
 sired filling. 
 
 LADY BALTIMORE CAKE— Make a six-egg white cake. 
 Flavor with rose water, with white icing, put with follow- 
 ing filling: One cup of raisins, cut in pieces, one cup of 
 pecans or walnuts, cut half a cup of figs if liked. Mix 
 this with icing and put between layers. Ice top plain and 
 put fruit on top cake. Use the raisins and whole nuts in 
 half and figs in strips. 
 
 THE GRAPE JUICE CAKE— One cup butter, two cups of 
 sugar, six eggs (both whites and yolks), one cup sweet 
 milk, three-quarters cup of flour, half cup grape juice. 
 Four level teaspoons of Royal Baking Powder, two tea- 
 spoons cinnamon, one heaping tablespoon cocoa, one cup 
 blackberry jam. Cream butter and add one-half the 
 sugar, beating very light. Beat yolks and other half the 
 sugar, sift flour twice, flour and baking powder together, 
 all this in turn with milk and beaten egg whites to butter, 
 eggs and sugar mixture. Mix spices and cocoa to grape 
 juice and add to batter. Last gently stir in jam. 
 
 A COTTOLENE CAKE— Cream one-half cup of cottolene 
 add one cup sugar and mix together one-half cup milk and 
 
 —56— 
 
two cups pastry flour in which two teaspoons of Royal 
 Baking Powder and a pinch of salt have been well sifted. 
 Beat well, add well beaten yolks and whites of three eggs. 
 Separately bake in two layers. Use any kind of filling. 
 
 WHITE ORANGE CAKE— One cup butter, two cups sugar, 
 three cups flour, whites of five eggs, two teaspoons of 
 Royal Baking Powder, three-quarters cup of milk, and the 
 juice of one orange, strain if very juicy. Use a little less 
 milk as you want about one small cup of all. Add also a 
 teaspoon of extract of orange juice to batter. Cook in 
 two layers and put together with orange icing made by 
 pulverizing sugar with orange juice and extract of or- 
 anges. If oranges are not acid add a little lemon juice. 
 This is fine. 
 
 AN IRISH POTATO CAKE— Three eggs, one cup butter, 
 two cups sugar, three cups flour, one-half cup of sweet 
 milk, one-half cup of grated chocolate, one cup boiled Irish 
 potatoes mashed, one cup pecans mashed and rolled in 
 flour, two teaspoons of Royal Baking Powder, one tea- 
 spoon spice, one spoon cloves, one spoon cinnamon, cream 
 butter and sugar, then add chocolate. Beat in eggs, then 
 potatoes, milk, flour, pecans and spices. 
 
 —57- 
 
SAUCES 
 
 WINE SAUCE — Beat together until light one cup sugar, 
 (powdered) with one egg and the yolk of a second; add 
 in a wine glass of wine, heated very hot. 
 
 MAPLE SAUCE — An agreeable sauce with a steam pudding 
 is made by dissolving a half pint of maple sugar in a cup 
 of water; add half cup of butter, mixed with one table- 
 spoon of flour ; flavor to taste. 
 
 HARD SAUCE — Beat together one cup of sugar and half 
 cup of butter; flavor to taste, form into a pyramid and 
 
 shape to suit the fancy. 
 
 BROWN SAUCE FOR CAKE OR PUDDING— Mix half cup 
 of brown sugar with half the quantity of butter; add pint 
 of hot water and a little vinegar with such flavoring as 
 may be desired; use a tablespoonful of flour, moistened 
 with milk and boil. Should be served hot. 
 
 TOMATO SAUCE— Take four medium sized tomatoes, or 
 one small can and one small onion; cut the tomatoes up 
 and cook with onions until the juice is out of the toma- 
 toes; strain into another sauce pan; put it on stove; add 
 a tablespoon of flour, and butter the size of an egg. Rub 
 the flour into butter, season with salt and pepper; pour 
 this into a platter and lay slices of tongue or other suit- 
 able meats on it. 
 
 CHICKEN SALAD DRESSING— Four yolks of eggs, beat- 
 en, one cup of vinegar, butter size of an egg, two table- 
 spoons of mustard, mixed with a little vinegar, one table- 
 spoon of sugar ; cook, salt afterwards, add one-half cup of 
 ipped cream just before using. 
 
 —58— 
 
SAUCE TO BE EATEN ON ICE COLD TOMATOES— One 
 egg beaten well, one teaspoon of sugar, half teaspoon 
 celery seed ground, one level teaspoon salt, one-fourth 
 teaspoon black pepper, two teaspoons mustard, one cup 
 vinegar ; cook till it thickens. This sauce keeps well. 
 
 DELMONICO SALAD DRESSING— One hard boiled egg, 
 chopped fine, one teaspoon tomato catsup, one of Worces- 
 tershire sauce, two tablespoons of olive oil, one-fourth 
 teaspoon of chopped green peppers, a dash of cayenne 
 pepper and salt to taste, two tablespoons of vinegar ; mix 
 and serve cold on lettuce, tomato or other vegetables. A 
 tiny pinch of sugar may improve it. 
 
 WHITE SAUCE — Take two cups of sweet milk and one 
 heaping tablespoon of butter, two tablespoons sifted flour, 
 mixed in a little cold milk and stirred into the other milk ; 
 cook until a little thick and creamy ; season with salt and 
 pepper to taste. 
 
 MAYONNAISE DRESSING (Made With Olive Oil)— Take 
 yolks of two eggs without a particle of the whites, beat 
 them thoroughly, then stir in your olive oil ; let run very 
 slowly and stir constantly till it begins to get thick ; add a 
 little lemon juice and more oil and so on, until you get as 
 much made as you want ; then stir in a plentiful supply of 
 salt and red pepper, if it should become curdled and oily 
 again, break another yellow and stir in all of the curdled 
 mixture slowly like you did from the first. 
 
 SOUR SAUCE FOR FISH AND MEAT— Take half a dozen 
 large green peppers, ground fine, add three large onions 
 chopped fine; mix together, then make a mixture of five 
 gills of vinegar, sweeten to taste, add salt and pepper, just 
 a little catsup ; beat this into the pepper and onions ; put 
 on stove and boil until soft. A little celery seed may be 
 added if the flavor is desired; when cool set away till 
 wanted, and I assure you this is fine. 
 
 A FRENCH SAUCE FOR ASPARAGUS— Thick white 
 
 —59— 
 
sauce poured over yolks of eggs ; beaten well while boiling 
 hot; pour very slowly; add juice of one lemon; serve cold. 
 
 DRESSING FOR FISH — Six hard boiled eggs, one-quarter 
 pint of vinegar, salt, pepper and celery seed to taste. Mash 
 the yolks of the eggs and mix with vinegar, butter the 
 size of an egg; chop the whites into small pieces and set 
 all on stove to boil thick; if vinegar is too strong, add 
 water. 
 
 A WHITE MAYONNAISE— One-half cup corn starch, one- 
 half cup cold water, one cup boiling water. Dissolve 
 corn starch in cold water, add this to boiling water while 
 on stove. Stir until thick, take from fire and add at once 
 the yolks of two eggs beaten. When cool add one cup of 
 oil, juice of two lemons and salt, and cayenne pepper. 
 
 —60— 
 
SALADS 
 
 TOMATO JELLY SALAD — To ons can of tomatoes, add 
 one-third as much water as there are tomatoes ; boil a few 
 minutes and rub through a collander, using the tomato 
 juice; add one-quarter box of Knox's gelatine, dissolved 
 in a cup of cold water, then melted over hot water; sea- 
 son with salt, pepper and tobasco sauce (make pretty hot) 
 one teaspoonf ul of vinegar ; mix all together ; put in molds 
 and allow to harden ; serve on lettuce leaves with a spoon- 
 ful of mayonnaise on top of each. 
 
 WALDORF SALAD — Take six apples, peel and cut fine ; cut 
 ten cents worth of celery fine; half cup of pecan meats, 
 and make the following dressing; let it get cold and mix 
 all with the salad. 
 
 DRESSING FOR WALDORF SALAD— Take two eggs and 
 beat together, add one cup of sweet milk, half cup of vin- 
 egar, one tablespoon of butter, a good pinch of salt, a 
 heaping tablespoon of sugar, two tablespoons of sifted 
 flour ; mix all together and let boil till thick ; stir constant- 
 ly; it will at first look curdled and will lump, but that 
 won't hurt ; keep stirring until the mixture gets smooth 
 and thick ; let cool before putting over mixture. 
 
 FRUIT SALAD — For a family of six, take four oranges, 
 three apples, ten cents worth of celery, a small can of 
 sliced pineapple, half cup of pecans, one banana, (not 
 necessary but good) . Cut all up fine. Be careful not get 
 the seed of the oranges in the fruit, as it will make it bit- 
 ter; mix all together and put one tablespoonful of sugar, 
 if not sweet enough to suit, add more sugar ; serve on let- 
 tuce leaves with whipped cream. 
 
 —61— 
 
GRAPE FRUIT SALAD— Take pulp of three grape fruits, 
 one pound of white grapes, half cup of pecans, one fifteen- 
 cent can of pineapple, all cut fine together, sweeten to 
 taste ; serve on lettuce leaves with mayonnaise dressing on 
 the grape fruit if preferred. 
 
 PEAR SALAD — Take one can of pears, put one slice on let- 
 tuce leaf on saucer, chop a little celery, sprinkle a little 
 chopped pecans over every slice and serve with mayon- 
 naise dressing. 
 
 CHICKEN SALAD — Take one chicken; dress and leave it 
 whole; put in a pot of water and boil till tender; when 
 thoroughly tender, cut up into small pieces; cut fifteen 
 cents worth of celery, one cup of pecans into small bits, 
 put one cup of liquor over mixture. Take three hard 
 boiled eggs, mash the yolks up with two spoons of vin- 
 egar, and stir into mixture ; salt to taste ; cut the whites 
 up into mixture; rub in plenty of red and bleck pepper; 
 make a mayonnaise dressing and stir into the mixture. 
 
 TOMATO JELLY SALAD NO. 2— Strain a can of tomatoes 
 and season well, especially with salt; heat to boiling and 
 add half box of gelatine, dissolve in hot water ; pour into 
 molds and when firm, serve on lettuce leaves. 
 
 CHESSE SALAD — Half pound American cheese, grated, 
 one pint of whipped cream, salt and pepper to taste, one 
 tablespoonful of powdered gelatine, four tablespoons boil- 
 ing water; dissolve the gelatine in hot water; strain and 
 add cheese and whipped cream, and seasoning of salt and 
 pepper, pour into wet mold and allow it to become firm; 
 turn out; cut in slices, place each slice on lettuce leaves 
 and serve with boiled dressing or mayonnaise. This will 
 serve twelve people. 
 
 BANANA SALAD — Place a lettuce leaf on as many saucers 
 as you wish to serve guests ; on each lettuce leaf, put two 
 thin slices of banana ; cut up fine, celery and pecan meats 
 over each, sprinkle with grated cheese and serve with a 
 mayonnaise dressing. 
 
 —62— 
 
 \ 
 
STUFFED TOMATO SALAD— Take as many tomatoes as 
 you have people to serve, slice off stem and remove pulp 
 and seed; chop one-half cup of pecan meats, grind up 
 three bell peppers, ten cents worth of celery chopped fine, 
 season with salt and pepper to taste (red pepper), mix 
 with tomato pulp and mayonnaise dressing, drain ' the 
 juice from the mixture, after removing from the ice box 
 or refrigerator fill the tomato hulls with mixture and 
 serve at once on lettuce leaves, cover with mayonnaise. 
 This is fine. 
 
 SHRIMP SALAD — Two cans of shrimps, drain, let stand in 
 cold water till ready for use ; break in halves. Take one 
 can of tomatoes, drain thoroughly, two cups celery chop- 
 ped fine, one cup cracker crumbs, four tablespoons vine- 
 gar, two of water, one of butter, one-half teaspoon salt, 
 one-eighth teaspoon cayenne pepper, half teaspoon sugar, 
 piece of onion ; let come to a boil ; take out onion when 
 cool; add teaspoon of Worcestershire, a little lemon juice 
 and pour over shrimp. 
 
 PERFECTION SALAD— Small quantity of shreded cab- 
 bage, one can of pimento, ground, one can of tomato juice 
 with the pulp strained out, season with salt, lemon juice 
 or a little vinegar and pinch of sugar. Add to plain Knox 
 gelatine (half box dissolved in warm water), stir until 
 it begins to congeal ; mix together ; serve on lettuce leaves 
 with cooked mayonnaise with whipped cream in it. 
 
 TOMATO AND SARDINE SALAD— Cut whole tomatoes in 
 halves; sprinkle with shredded water cress and parsley; 
 arrange one section of tomato and a sardine on a lettuce 
 leaf and dress with cream mayonnaise. 
 
 SAPSAGO SALAD— Grate a cake of sapsago cheese, mix 
 
 the grated cheese with two tablespoons of butter, few 
 
 Worcestershire sauce, and teaspoon lemon juice; 
 
 mold into loaf; cut into strips, placing several on lettuce 
 
 , garnish with slices of red pepper or pickled beets. 
 
 Serve with may nnaise dressing if preferred. 
 
 —63— 
 
WILTED LETTUCE SALAD — One head of lettuce washed 
 and chopped fine. Have a hot skillet, cut up several 
 pieces of bacon and when brown, pour one-half of vin- 
 egar and water into skillet; when all are hot pour over 
 the lettuce, have two hard boiled eggs, slice one up in 
 salad, the other over the top ; serve at once before it gets 
 cold. 
 
 COLD SLAW — Take head of cabbage, shave very fine with 
 Irish potato chipper. Make dressing as follows: Two 
 eggs, beaten, teaspoon sugar, pinch of salt and black pep- 
 per, two-thirds cup of vinegar, one spoon butter ; cook un- 
 til thick; sprinkle a little salt over slaw and pour your 
 dressing over it, put in dish and garnish with hard boiled 
 eggs. Lettuce is also nice fixed like this. 
 
 CHICKEN SALAD— Take one fat hen, boiled tender, eight 
 hard boiled eggs, three bunches of celery ; clip all fine with 
 scissors. Cooked dressing for same: One-half cup vin- 
 egar, four eggs, yolks well beaten, one teaspoon salt, one 
 of black pepper, one large kitchen spoon sugar, one pint 
 cream. Let vinegar, sugar, salt and pepper come to boil, 
 add it slowly to the well beaten eggs ; set on warm part of 
 stove and stir constantly ; let all get cold, mix and add the 
 pint of cream whipped. 
 
 DELICIOUS EASTERN SALAD— Boil three or four eggs 
 until hard ; remove yolks and cut in slices ; rub yolks to a 
 paste; gradually add to them, two tablespoons of olive 
 oil or melted butter, two tablespoons of lemon juice; sea- 
 son with half teaspoon of salt and a dash of cayenne ; rub 
 into this dressing, lightly, one cup of grated cheese and a 
 cupful of finely chopped chicken. Garnish with whites of 
 eggs cut into rings; serve in lettuce leaves with tiny po- 
 tato eggs on top. 
 
 ASPARAGUS SALAD — Take can asparagus tips and cut up 
 with two buches of celery, one-half cup of pecans; salt 
 and season to taste; mix with mayonnaise dressing. 
 
 —64— 
 
APPLE RING SALAD — Pare and core two apples and slice 
 them crosswise, brush them with lemon juice and dip 
 each in French dressing, place the apple rings on lettuce 
 leaves and put between them layers of chopped English 
 walnuts and celery ; put a ball of cream cheese on top and 
 serve with mayonnaise dressing. 
 
 MARINE SALAD — Scoop out the inside of unpesled cucum- 
 bers, so that they resemble little green boats. Chop the 
 pulp fine, add a little onion ; drain, then add chopped pep- 
 pers or celery. Add French dressing. A place card at- 
 tached to a toothpick will give each of the boats a sail. 
 
 LOBSTER SALAD — Boil two lobsters, weighing four or 
 five pounds each ; when cold, remove the meat, being care- 
 ful not to break the body or tail, shell and cut the meat 
 into dice; clean the two tail shells and one back shell in 
 cold water and with scissors remove the thin shell from 
 the under side of tail. Place two or three layers of lettuce 
 leaves around the salad dish; join the shells together in 
 the form of a boat, the body shell in center and place them 
 in the salad dish. Mix the lobster meat with mayonnaise 
 dressing and place in this boat; garnish with a chain of 
 the whites of hard boiled eggs, cut into slices and linked 
 together. Serve at once. 
 
 LITTLE PIGS IN BLANKETS— Season large oysters with 
 salt and pepper; cut bacon in very thin slices, wrap, in 
 each slice an oyster and fasten with a wooden toothpick, 
 heat a frying pan and put in the little pigs. Cook just 
 long enough to crisp the bacon, about two minutes. Place 
 on small slices of toast and serve immediately. Do not 
 remove the toothpick. Garnish with parsley. The pan 
 must be very hot before the pigs are put in and great care 
 taken that they do not burn. 
 
 STUFFED LEMONS— Six lemons, soaked in soda water 
 thirty minutes, then cut in halves and take out inside; 
 take one can of sardines, three crackers, rolled fine, one- 
 third cup of lemon juice, two pickles, grated, half tea- 
 
 —65— 
 
spoon of sugar, one onion, grated, and four eggs boiled 
 and grated, season with pepper and salt to suit the taste ; 
 mix thoroughly and stuff the lemons. 
 
 STUFFED ORANGES — One dozen oranges, cut in halves; 
 remove the pulp and add to it, one pound each of English 
 walnuts and blanched almonds, chopped fine; one cup of 
 wine or grape juice, sweeten to taste, and put in hulls. 
 Serve with whipped cream and cherries. 
 
 HEAVENLY HASH — Three oranges, one pound each of 
 figs and dates, one-half can of pineapple, one pound of 
 English walnuts ; chop all fine ; mix and serve with whip- 
 ped cream. 
 
 HAZELNUT SALAD — Shell and blanch one pound of hazel- 
 nuts and grind half of them fine in a grinder. Grate half 
 of pineapple; mix with the nuts and a tablespoonful of 
 sherry; juice of half lemon and a tablespoonful of pow- 
 dered sugar. Let stand one hour; then drain and add a 
 package of cream cheese ; mix to a paste ; then make into 
 balls with a whole nut in the center of each, put on white 
 lettuce leaves and cover with mayonnaise. 
 
 EASTER SALAD — Salt and pepper one cup of cold boiled 
 fowl cut into dice, and one cup chopped pecans, add one 
 grated red pepper from which seeds have been removed, 
 one cup celery cut into small pieces, mayonnaise to 
 moisten. Trim crackers four inches long by one wide, 
 using a sharp knife, salt slightly. Arrange on plate in 
 form of box, keep in place with red ribbon one-half inch 
 wide and fasten at corners by tying in a bow. Garnish 
 opposite corners with sprig of holly berries. Line box 
 with lettuce leaves, put in a spoonful of salad and mask 
 with mayonnaise. Any colored ribbon may be used and 
 flowers instead of berries. 
 
 EGG SALAD — Cut four hard boiled eggs in halves cross- 
 wise in such a way that tops of halves may be cut in small 
 points, remove yolks and add an equal amount of finely 
 
 — 66 — 
 
chopped cooked chicken. Moisten with oil dressing No. 
 One. Shape in balls of original yolks and refill whites. 
 Arrange on lettuce leaves, garnish with radishes cut in 
 fancy shapes and serve with mayonnaise. 
 
 OIL DRESSING — Four hard boiled eggs, four tablespoons 
 oil, four tablespoons vinegar, one-half tablespoon sugar, 
 one-half teaspoon mustard, one-half teaspoon salt, few 
 grains cayenne, white of one egg. Force yolks of hard 
 boiled eggs through a strainer, then work until smooth, 
 using a silver spoon. Add sugar, mustard, salt and 
 cayenne and when well mixed add gradually oil and vine- 
 gar, stirring and beating until thoroughly mixed, then cut 
 and fold in whites of eggs beaten until stiff. 
 
 HARVARD SALAD— Make lemon baskets. Make a hole 
 through the handle of basket and insert a small sprig of 
 parsley. Fill basket with equal parts of cold sweet breads 
 and cucumber cut in small cubes and one-fourth the quan- 
 tity of finely cut celery. Moisten with mayonnaise. Pare 
 round red radishes as thinly as possible, smooth top of 
 basket and cover with dressing. Sprinkle top of one-half 
 of basket with chopped parings, the remaining half with 
 finely chopped parsley. Arrange red and green baskets 
 alternately on serving dish and garnish with water cress. 
 
 DAISY SALAD — Boil eggs hard, take out yolks and put 
 through a strainer, cut lengthwise, cut each half in three 
 pointed pieces. Put yolks in center of lettuce leaf and 
 white pieces around like petals of a daisy. Serve mayon- 
 naise with the dish. 
 
 FRUIT SALAD— Mix one-half box of Cox's gelatine with 
 one cup of pineapple juice, one-half cup of cold water. Let 
 stand about two hours until thoroughly dissolved. Add 
 one cup of boiling water, one of sugar, juice of two lemons 
 and stir until all are dissolved. Strain all through coarse 
 cloth ; cut pineapple into small blocks, also three bananas 
 and three oranges, using only the pulp of same, add as 
 many California grapes as you wish, first removing the 
 
 —67— 
 
seed. When gelatine begins to congeal add fruit and serve 
 with whipped cream. Bananas may be left out if desired. 
 
 BANANA BOAT SALAD — Take one banana for one person. 
 Strip peeling from one side being careful to leave it all 
 around for one inch from end ; this makes the boat. Turn 
 the side up that has the peeling off. Put a small United 
 States flag on one end, put seat in center of boat made of 
 celery with a toy man on it; fill boat with any kind of 
 salad made of fruit, and serve on lettuce or in long glass 
 pickle dishes filled with water with leaves dropped around 
 it and celery oars. 
 
 A NOAH'S ARK SALAD— Take large bell peppers, cut back 
 about half way, take out the inside, fill the back part with 
 salad of stuffed tomatoes found in this book or any other 
 kind ; make a float of celery on the front part like a gal- 
 lery. Put animal crackers around that, put up a little 
 flag on the front. Serve on lettuce leaves. 
 
 A ROSE TOMATO SALAD— Take a tomato, cut carefully 
 at top, roll back carefully on each side from top and take 
 seed out. Let green English peas run down on four sides 
 of inside of tomato. One right on top of each other from 
 bottom of tomato up to the top and drop a ball of mayon- 
 naise down in center of tomato. Serve on lettuce leaf. 
 This makes a very pretty dish. 
 
 A RED AND WHITE FRUIT SALAD— One cup of boiled 
 dressing, one-half cup of whipped cream, half can of 
 white cherries, one small bottle of Maraschino cherries, 
 one-half can of sliced pineapple, one cup of nuts. Soak. 
 one heaping tablespoon of gelatine and one-fourth cup of 
 hot water. Mix dressing and whipped cream together 
 and gradually add cool gelatine. Cut fruit in small pieces, 
 drain and dry on towel, sprinkle with salt and gently fold 
 into the mixed fruit dressing, put in mold and allow to 
 stand on ice for several hours. 
 
 —68— 
 
GRAPE FRUIT SALAD — Three grape fruits, three small 
 apples, two small bunches of celery, three bananas. Cut 
 all in small dice, mix all together with sugar enough to 
 sweeten to taste, serve on lettuce leaves with mayon- 
 naise. 
 
 A POINSETTA SALAD — Take one whole slice of pineapple, 
 take red pimento and slice like little pennants. Put the 
 points on outer edge of pineapple and let wide part go to 
 the inside. It takes about seven little pennants to go 
 around. Let the wide part of pennants touch each other. 
 Cut a lettuce leaf in half and roll it around and stick down 
 in center hole of pineapple. Fill this little lettuce cup 
 with mayonnaise and drop a red cherry right in top of 
 mayonnaise. Fix one for each person like this. Serve 
 on lettuce leaves. This is beautiful. 
 
 i [)_ 
 
MISCELLANEOUS 
 
 CHEESE SOUFFLE — One-quarter pound cheese, one-half 
 pint of sweet milk, four eggs, beaten separately, three 
 tablespoonsful flour; make the flour into a paste with a 
 little of the milk and add to the well beaten yolks; then 
 some of the beaten whites and cheese and milk until it is 
 all used ; add pepper and salt ; bake slowly till firm. 
 
 APPLE SNOWBALL — Apple snowballs are a general fav- 
 orite with children, and grown-ups like them equally as 
 well. Peel and remove cores from juicy tart apples; fill 
 the cavities with chopped raisins; sugar, mixed with cin- 
 namon and butter ; bake or stew until tender ; in the mean- 
 time, boil some rice tender but not mushy ; spread it an 
 inch thick over small squares of coarse muslin ; wet in cold 
 water; in the center of each of these squares, put one of 
 the apples ; tie cloth carefully, being sure to have the ap- 
 ple covered with the rice ; steam ten minutes, then re- 
 move the cloth and serve with lemon or maple sugar 
 sauce. 
 
 CHEESE BALLS IN RICE NEST— Mix with one and a half 
 cupsful of cream cheese, one tablespoonful of flour, one- 
 third teaspoonful salt, a little mustard and small pinch of 
 cayenne pepper ; mix these well together, then whip in the 
 whites of three well beaten eggs, form in egg shape, about 
 the size of large bird eggs ; roll in whites of an egg, then 
 in cracker crumbs ; fry quickly in deep fat, make nests 
 
 - of seasoned cooked rice and place three cheese eggs in 
 each nest. 
 
 CHINESE DUMPLINGS— Put a quart of ripe tomatoes into 
 a shallow dish ; add seasoning of salt, cayenne pepper and 
 
 —70— 
 
a little butter ; cover and let get boiling hot ; add tiny bit 
 cf chopped onion; meanwhile, make a drop batter with 
 two cups of sifted flour, two teaspoons Royal Baking Pow- 
 der, one-half teaspoon salt and sufficient water to make 
 batter that will drop from a spoon ; add a cup of highly 
 seasoned cooked meats to batter and drop from a spoon on 
 top of the boiling tomato; cover closely and steam for 
 twenty minutes ; serve dumplings as a border around to- 
 mato. 
 
 JAMBAYLAY— Fine. Take a tablespoonful of butter, put 
 in a hot skillet ; chop up one slice of ham, either cooked or 
 raw, and one onion ; fry all together till brown but be care- 
 ful not to burn ; take one cup of rice, wash and put in pan ; 
 strain one can of tomatoes into rice, fill pan with enough 
 water to cook rice done without stirring. Pour your fried 
 mixture into rice ; season highly with red pepper and a 
 good deal of salt; mix all together and don't disturb any 
 more until done ; let cook on top of stove until nearly dry. 
 Then run into the stove and brown. Be sure to put 
 enough salt as the tomatoes kill the salt and it takes a 
 good deal ; use more rice if you have a large crowd. ^ 
 
 ARTIFICIAL BRAINS— Take one-half pint of cold pork 
 roast, ground fine ; put on to cook in barely enough water 
 to cover; season highly with salt and pepper; stir into 
 this three well beaten eggs and you will have a dish that 
 can't be detected from real brains. 
 
 JAMBAYLAY FOR SMALL FAMILIES— Take three dozen 
 oysters, stew them in their liquor, then chop fine and add 
 one beaten egg, cold cooked pork sausage; Edam cheese, 
 grated; rice, butter, salt and pepper, sweet milk and 
 onions; stir all these well together, then pour over the 
 mixture the liquor in which the oysters were stewed and 
 cook consistency of boiled rice ; turkey or chicken is often 
 substituted for the sausage; put in a little red pepper. 
 
 CHEESE BALLS — One-half pound grated cheese, one-half 
 
 pound butter ; melt, pour over cheese and mix thoroughly, 
 
 —71— 
 
adding salt and a dash of red pepper ; mold into balls the 
 size of walnuts; press a walnut meat on each side; keep 
 cool until ready to use. These balls are very nice for 
 luncheon. 
 
 WELCH RAREBIT— One cup of milk, let it get hot, one- 
 fourth pound cheese, one-half teaspoon of salt, one-fourth 
 teaspoon of mustard, one tablespoon flour ; rub butter and 
 flour together; last, beat one egg and add little at a time 
 until smooth; serve at once on crackers. 
 
 ITALIAN SPAGHETTI— Two pounds of beef and two slices 
 of bacon. 
 
 SAUCE FOR SAME— One can tomatoes, strained, six fine- 
 ly chopped onions, size of egg, one teaspoon finely chop- 
 ped garlic, one of salt, one-fourth teaspoon red pepper, 
 one of thyme, one tablespoon of flour, for thickening 
 paste, one of butter, one of grated cheese. Fry 
 meat brown ; then boil till tender to get substance out ; 
 pour sauce on meats; add one quart water, and continue 
 to add water as sauce boils away, cooking well, till onions 
 are tender, or about three hours. Add thickening and 
 chees. Put three-fourths pound of spaghetti in boiling 
 water; add one teaspoon salt and boil twenty minutes; 
 drain off and put sauce over it ; let stand about five min- 
 utes; serve with Italian cheese grated over it. 
 
 CHEESE STRAWS— One cup grated cheese, three-fourths 
 cup butter, one cup flour, one-half teaspoon salt, one-half 
 teaspoon red pepper, mixed with the juice of lemon. Bake 
 a delicate brown. 
 
 SHIRRED EGGS— One tablespoonful butter, two eggs, salt 
 and pepper to taste, melt butter in chafing dish over slow 
 heat so it will not brown, break eggs into chafing dish and 
 season; serve with fried crumbs and parsley sprinkled 
 on grated cheese. 
 
 BAKED OMELET— Have ready a well buttered baking 
 dish, or small granite baker ; for a family of six, take four 
 
 —72— 
 
eggs, one teacup of sweet milk, butter, size of walnut, one- 
 half teaspoonful of salt, three tablespoons of grated 
 cheese, or more if desired ; separate eggs, beat each well, 
 add milk, butter, salt and cheese to beaten yolks, then 
 stir the well beaten whites into mixture ; pour into baking 
 dish and brown quickly, serving at once. 
 
 CREAM OMELET — One tablespoon of pure cream for each 
 egg f one teaspoon of grated cheese for each of cream; 
 melt one spoon of butter ; when hot, mix the ingredients 
 well and pour in as the omelet begins to set, roll up and 
 serve at once on hot dish ; season with salt and pepper to 
 taste. 
 
 SMOTHERED EGGS— Take the required number of hard 
 boiled eggs, one for each person to be served, mix some 
 mashed potatoes with half its bulk of finely chopped meat 
 of any kind, and bind with beaten eggs ; divide this into as 
 many parts as people to be served, and roll each portion 
 around a hard boiled egg after removing shell, of course ; 
 lay in well greased pan and add gravy, if there is any left, 
 if not, tomato dressing, and bake twenty minutes in hot 
 oven or until brown. 
 
 CHILI CON CARNE— One round steak, ground, one table- 
 spoon of lard, half of a medimum-sized onion, six cloves or 
 garlic, six chili peppers, pinch of salt. Take seed out of 
 peppers, boil peppers in water and they will skin easily. 
 Chop fine and add to the meat. 
 
 MEXICAN CHILI NO. 1— One pound chopped beef, one 
 tablespoon of chili, small onion, two small potatoes, half 
 can tomatoes. Put chili in cup of hot water; let stand 
 until beef and potatoes are done ; then pour in and boil 
 together. 
 
 MEXICAN CHILI NO. 2 — Chop one pound of beef into small 
 pieces ; fry till brown two tablespoons of lard ; add three 
 pints of water and Eagle chili powder to suit the taste. 
 Boil thirty minutes. 
 
 —73— 
 
CHILI CON CARNE — Put two tablespoons of lard in a ket- 
 tle and let heat, then add one pound of ground chili meat, 
 cooked five minutes, stirring constantly, then add one 
 quart of water, three pods of chili pepper, removing seed, 
 one tablespoon camena seed ; add water and cook well. 
 
 STUFFED EGGS — Boil one dozen eggs until hard, cut in 
 halves, take yolks out and mash the yellows to a cream; 
 add a lump of butter, salt and pepper to taste, little mus- 
 tard and tiny bit of ground celery seed, and a small box of 
 potted ham ; mix all together and stuff back into the 
 whites. 
 
 WELSH RAREBIT— Boil one cup of milk, tablespoon of 
 mustard, cayenne pepper to taste ; into this, put one pound 
 of grated cheese, the yolks of four well beaten eggs ; when 
 thick and smooth pour over toasted bread or crackers. 
 Serve very hot. 
 
 HOME-MADE LYE HOMINY— Take one quart of big 
 cracked hominy, put in pot full of water; after it com- 
 mences to boil, acid one teaspoonful of soda; stir often 
 and cook slowly till done. If it gets too dry before done, 
 add a little more water. When clone, put a tablespoon 
 of grease in skillet, if too dry add a little more water; 
 mash as much of your hominy as you need for a meal, salt 
 and pepper to taste and fry. Put the balance in refrig- 
 erator for future use. You cannot tell this from the old- 
 fashioned lye hominy. 
 
 SPANISH TONGUE— Boil a beef tongue until tender, take 
 off the outer skin, then rub with the beaten yolk of an 
 egg. Put in a baking dish ; acid one-half cup of water in 
 which the tongue was cooked, one-half glass of wane and 
 one-half can of mushrooms ; sprinkle with salt and pepper 
 and let bake until brown; serve, garnish with the mush- 
 rooms. 
 
 VEAL LOAF — Three pounds of beefsteak, ground, six 
 crackers pulverized, three eggs, two tablespoons of but- 
 ter one teaspoon of p ne-half teaspoon pulverized 
 
sage (if liked) , one teaspoon of salt. Make into pone and 
 bake brown. Make a tomato sauce and pour over it and 
 cook a while in it. Put a little ground onion in your loaf, 
 too. 
 
 OX EYE EGGS — Take pieces of nicely browned toast, dip 
 each piece in a pan of hot milk, and arrange as many 
 pieces on a dish as you have people to serve. Take as 
 many eggs as pieces of toast and separate, being careful 
 not to break the yolks. Every yolk should be put into a 
 saucer by itself. Beat the whites to a stiff froth, put 
 some on every piece of toast and drop one yolk down in 
 the middle of the whites on toast, sprinkle each with salt, 
 put a pea of butter on each yolk, set dish on stove till 
 whites are slightly browned, arrange around dish with 
 parsley. 
 
 EGGS A LA ENGLISH— Fix English peas in a pan with 
 cream dressing the usual way ; break your eggs right into 
 the pan with your peas and let them poach; have nicely 
 browned bread and lift them out and serve on toast with 
 peas sticking over the eggs with melted butter poured 
 over each piece. Have a good deal of dressing in pan with 
 peas. 
 
 POTATO SOMERSET STLYE— Two cups hot diced pota- 
 toes, two tablespoons butter, one-half cup grated cheese, 
 yolks three eggs slightly beaten, one-half teaspoon salt 
 and a few grains cayenne pepper. Shape in form of birds, 
 dip in crumbs, egg the crumbs, insert pieces of raw pota- 
 to cut to represent wings and tail, and cloves to represent 
 eyes. Fry in deep fat and drain on brown paper. 
 
 POTATO NESTS — Wash, pare and cut potatoes in thin 
 strips, using same sheer as for lattice potatoes; soak in 
 cold water fifteen minutes, drain and dry between towels. 
 Line a fine strainer of four inch diameter having a wire 
 handle, with potatoes, place a similar strainer having a 
 two and one-half inch diameter in larger strainer, thus 
 holding potatoes in nest shapes. Fry in deep fat taking 
 
care that the fat does not reach too high a temperature 
 at first. Keep the small strainer in place during frying 
 with a long handled spoon. Carefully remove nests from 
 strainer, drain on brown paper and sprinkle with salt. 
 Fill with small fillets of fried fish. 
 
 CHEESE STRAWS— Roll puff or plain paste one-fourth of 
 an inch thick, sprinkle one-half with grated cheese to 
 which has been added a few grains of salt and cayenne 
 pepper. Fold, press edges firmly together, fold again, 
 pat and roll out one-fourth inch thick. Sprinkle with 
 cheese and proceed as before. Repeat twice; cut in strips 
 five inches long and one-fourth wide. Bake eight min- 
 utes in a hot oven. Cheese straws are piled log cabin 
 style and served with cheese or salad course. 
 
 HAM SOUFFLE — Two tablespoons butter, two flour, one 
 and one-half cups sweet milk, three eggs, tablespoon chili 
 sauce, one tablespoon grated cheese, one cup ground ham, 
 salt and cayenne pepper to season. Melt the butter and 
 add the flour and stir until smooth. Heat milk and grad- 
 ually pour into flour mixture, stirring constantly until it 
 thickens. Remove from the fire and add the beaten 
 yolks of eggs, chili sauce, cheese and seasoning. Set aside 
 to cool and when cold stir in ham and fold in the stiffly 
 beaten whites of eggs. Pour into a well buttered and hot 
 baking dish. Bake in a moderately hot oven until firm in 
 the center. Garnish with parsley or water cress and 
 serve immediately. 
 
 CHEESE SOUFFLE— Make a white sauce using two table- 
 spoons fat, three tablespoons flour, one-half teaspoon salt, 
 speck of cayenne and one-half cup of milk. Add one-half 
 cup grated cheese. Fold in the beaten yolks of three 
 eggs, then fold in the beaten whites. Pour into a greased 
 baking dish that will fit the cooker rack. Regulate heat 
 till testing paper browns in forty-five seconds. Bake 
 forty minutes. 
 
 —76— 
 
SPANISH OMELET— Put two tablespoonsful oil into a 
 frying pan and fry in it. a tablespoon of chopped green 
 peppers, one of onion and one of chopped olives, add three 
 good sized tomatoes ad stew gently until the sauce is 
 rich and thick. Beat six eggs until light, season with salt 
 and pepper and turn into the omelet pan. When the ome- 
 let is well settled and about done pour sauce in the middle 
 and fold over, or place the sauce around the omelet. Green 
 peas added make a nice garnish. 
 
 POTAOTO OMELET WITH BACON STRIPS— Fry several 
 thin slices of bacon, take four cups boiled Irish potatoes, 
 one cup of sweet milk, salt and pepper to taste, one table- 
 spoon chopped parsley. Pour in skillet where bacon was 
 fried, brown nicely and turn like an omelet. Serve on 
 dish with bacon strips arranged on omelet. 
 
 —77— 
 
ICES 
 
 TUTTI FRUITTI CREAM— One quart water, juice of three 
 lemons; one can grated pineapple; three or four large 
 oranges, cut into small pieces; six bananas, sliced fine, 
 three or four soft peaches; add sugar until very sweet, 
 add whites of well beaten eggs and freeze. 
 
 BRULE ICE CREAM— Two quarts milk, two cups sugar 
 and six eggs; mix milk and one-half of sugar together; 
 put other half sugar into kettle to dissolve on stove ; when 
 it begins to turn brown pour into custard and boil until 
 thick; when cool, add one pint rich cream and freeze at 
 once. 
 
 OLD FASHIONED BOILED CUSTARD ICE CREAM— 
 
 Take three quarts of sweet milk, eight eggs, beaten sep- 
 arately; two cups sugar and one-half cup of flour, sifted 
 into the sugar; beat flour, sugar and eggs together until 
 light; then, add the whites beaten to a stiff froth; mix 
 all together and pour into the hot milk, which should be 
 boiled in a double boiler or bucket ; set in a pan of water. 
 Let cook until thick, flavor with lemon or vanilla. 
 
 GRAPE JUICE SHERBET— Make one gallon lemonade and 
 add one pint grape juice and one quart milk. Sweeten to 
 taste and freeze. 
 
 PROVIDENCE FROZEN FIG PUDDING— One pint milk, 
 one-half cup each dates, figs, and English walnuts, chop- 
 ped fine, one-half cup sugar, two eggs and one teaspoon 
 vanilla. Beat eggs, milk and sugar together and cook 
 until it thickens. When nearly cool stir in the dates, figs 
 and nuts ; add vanilla and freeze. 
 
 —78— 
 
CRANBERRY PUNCH — Two quarts of cranberries, sweet- 
 ened to taste, cooked and put through a collander ; add a 
 glass of good brandy and enough water to make a gallon 
 of ice and freeze. Nice with turkey course. 
 
 PUNCH — Put a pint of water, the chopped rind of a lemon 
 and a pound of sugar on to boil ; boil five minutes ; remove 
 from fire and allow to cool ; when ready to serve, add the 
 juice of eight lemons, a can of grated pineapple, a can of 
 cherries and Appollinaris water, or plain water if prefer- 
 red, sufficient to serve. 
 
 CHERRY MOUSSE— Soak one-fourth box gelatine in one- 
 half cup of warm water until dissolved ; whip one pint of 
 cream; add gelatine and one cup of crystalized cherries 
 and sweeten to taste. Put in a mold and pack in ice and 
 salt until it begins to stiffen, stirring frequently to pre- 
 vent cherries from settling ; let stand about two hours be- 
 fore serving. 
 
 FRUIT PUNCH — Two dozen lemons, one-half jar of Mara- 
 schino cherries, six oranges, one can of cherries, two cans 
 pineapple, cut in pieces, one can of grapes, one box straw- 
 berries, one gallon of Appolinaris water; sweeten to 
 taste; put in juice of the canned fruit; put into this a 
 large block of ice. 
 
 ORANGE SHERBET— Juice of six lemons, juice of eight 
 oranges, one pint box of grated pineapple, three quarts 
 of water ; sweeten to taste and freeze. 
 
 PINEAPPLE SHERBET — One can of grated pineapples; 
 pour two quarts of boiling water over it and add five cups 
 of sugar, juice of ten lemons, leave the rincl in until cool, 
 then take the rinds out and add the whites of three eggs, 
 well beaten and one quart of milk ; freeze as soon as you 
 put the milk in. This is fine. 
 
 GRAPE ICE — One quart of grape juice, one cup of orange 
 juice; make sweet; white of one egg, beaten stiff. Freeze. 
 
 —79— 
 
STRAWBERRY ICE— For one gallon of strawberry ice, use 
 two boxes of berries, pick and wash, three cups of sugar, 
 one quart of cream, two tablespoons of gelatine, one pint 
 of water, whites of two eggs. Dissolve Knox gelatine in 
 a little cold water; to the sugar, add the pint of water 
 and set on the stove to boil ; add dissolved gelatine and let 
 boil a few minutes longer; set off to cool; then add the 
 crushed berries ; then the cream and put into the freezer ; 
 after it begins to freeze add the whites of two eggs well 
 beaten. The juice of two lemons will improve it. 
 
 FROZEN GRAPE ICE— To a quart of grape juice, add a 
 pint of water; sweeten to taste and when about frozen, 
 add the whites of two eggs beaten to a stiff froth; con- 
 tinue the freezing process until the eggs and ice are thor- 
 oughly mixed and hard frozen ; set for an hour or more. 
 This amount, when properly mixed, will fill a six-quart 
 freezer ; if preferred, a lemon may be added in making the 
 ice ; this is delicious. 
 
 ICED APRICOT — One can of apricots, one quart of water, 
 lemon, one orange, yolk of one egg, three cups of sugar; 
 dissolve sugar in water and boil to a syrup; when cool, 
 add the orange, lemon, and can of apricots with the skin 
 removed and mashed up; freeze; it is fine with a cup of 
 cream added. 
 
 ANGEL ICE — Three pints of thick cream ; before whipping, 
 add one cup of sherry wine ; whip to a stiff froth and place 
 on ice. The whites of four eggs, beaten stiff, one pint of 
 sugar; pour enough of water over sugar to dissolve and 
 cook as for icing ; beat into the eggs ; then fold the cream 
 in the eggs and sugar, pack in freezer and let stand three 
 or four hours. 
 
 BLACKBERRY ACID— Three gallons blackberries, two gal- 
 lons water (boiling), let stand twenty-four hours; strain 
 then add to every three pints of juice, two pounds of 
 sugar, three ounces tartaric acid to the whole, let stand 
 twenty-four hours ; strain and bottle ; put up hot or cold. 
 
 —80— 
 
BLACKBERRY CORDIAL— One quart blackberry juice, 
 one pound of sugar, mace, cloves, allspice and cinnamon 
 to taste ; boil until thick and strain through a sieve when 
 cold ; to every gallon of juice, add a quart of brandy. 
 
 STRAWBERRY COCKTAIL— One quart strawberries, one 
 quart sugar, wash and cap berries, sprinkle with sugar, 
 let stand an hour, mash fine and put in cocktail glasses 
 and serve with one spoon of pineapple sherbet colored 
 green. 
 
 —81- 
 
PICKLE 8 
 
 MIXED PICKLE — Two gallons chopped cabbage and green 
 tomatoes, one gallon each ; one pint of chopped onions ; 
 sprinkle well with salt and let stand all night ; next morn- 
 ing, squeeze out the brine; put in your kettle with five 
 tablespoons of mustard, three gills of white mustard seed, 
 two tablespoons of ground black pepper, two of allspice, 
 two teaspoons ground cloves, one pound brown sugar, one 
 tablespoon of celery seed, one tablespoon of tumeric, mix 
 all these well with vinegar, then mix with cabbage and 
 tomatoes; acid three quarts best cider vinegar; put all on 
 stove, cook well about three-quarters of an hour. 
 
 SWEET PEACH PICKLE— Seven pounds of fruit, three 
 and a half pounds sugar, one quart of vinegar ; stick three 
 cloves in each peach; put on vinegar and sugar; when 
 very hot, drop in fruit ; when tender, put in jars. 
 
 CABBAGE PICKLE — Put cabbage in brine for a week, then 
 take out ; put in weak vinegar to take out salt ; let remain 
 in vinegar twenty-four hours ; it is then ready for the 
 pickle, w r hich is made in the following manner: To one 
 gallon of vinegar, put two pounds of sugar, three ounces 
 of tumeric, some ground mustard, one teacup of white 
 mustard seed, one teacup of black pepper seed, two whole 
 peppers, celery seed, one tablespoon each of cloves, spice, 
 pepper and mace, two nutmegs, grated ; pour all in boiler, 
 let boil ; when cold pour over cabbage. 
 
 CHOW CHOW PICKLE— Take one and a half pecks green 
 tomatoes, one and a half dozen onions, three heads cab- 
 bage, one dozen green peppers, two dozen red peppers and 
 chop as desired ; sprinkle half pint salt over them ; put 
 
 —82— 
 
them in a thin domestic bag; let drain all night; put in 
 granite kettle or pan with two pounds sugar, one and one- 
 half grated horse radish, one tablespoon each of ground 
 black pepper, ground mustard, white mustard, mace, cel- 
 ery seed; cover all with vinegar and let boil till clear. 
 
 GREEN BELL PEPPER CATSUP— Take one hundred pods 
 of green pepper, one gallon of vinegar; boil together till 
 soft enough to strain or press through a sieve ; then add 
 two tablespoons white mustard seed, ground, three table- ' 
 spoons of salt, one of black pepper, small cup of sugar 
 and half pint of onions chopped fine ; add spice and celery 
 seed to suit the taste. Boil until onions are well cooked 
 and bottle tight ; this is fine on meats. 
 
 TOMATO CATSUP — To every gallon of tomatoes, sliced, 
 add five tablespoonsful of salt, two of cayenne, and two 
 of black pepper, one teaspoon of mace, one of cinnamon, 
 one-half teaspoon cloves, two large onions, sliced, one 
 tumbler full of good brown sugar, one quart of good apple 
 vinegar, one tablespoon of mustard ; stir often ; cook four 
 hours ; bottle when cold. This is excellent. 
 
 CHILI SAUCE — Thirty-six ripe tomatoes, one can may be 
 used, eight medium sized onions, twelve green peppers, 
 eight tablespoons of sugar, seven level of salt, eight small 
 teacups of vinegar ; put all in kettle ; chop up well ; add 
 one teaspoon each of ground cloves, spice, mace, nutmeg, 
 black and red pepper. One tablespoon of Coleman's mus- 
 tard, cooked till thick, which generally requires three or 
 four hours; stir constantly to prevent scorching. This 
 never spoils if cooked enough and sealed tightly. 
 
 SALAD RELISH— Two quarts green tomatoes, chopped 
 fine, measure all ingredients after chopping fine, one 
 quart of onions, nine quarts of bell pepper, eight quarts 
 of hot pepper; mix and cook with cold water; add half 
 cup of salt and boil tender. Dressing: If vinegar is 
 very strong, dilute with a little water and use two quarts, 
 three cups of sugar, one of flour, ten tablespoons of mus- 
 
 — S3— 
 
tard, five cents worth of tumeric; mix well, commencing 
 with just a little vinegar; boil in double boiler until con- 
 sistency of cream; then add one quart of chopped, sour 
 cucumber pickles; pour over the other mixture and boil 
 a little while; seal like fruit. This makes fine sand- 
 wiches, mixed with ground meat. 
 
 PIMENTOS — Take one pint of cooking oil for a small 
 amount and season with vinegar to taste, add salt and 
 red pepper to taste. Put the cooking oil and vinegar on 
 stove and let come to a boil, then add the big red bell 
 pepper and let them boil just a little. Put the whole in a 
 jar and seal tightly. 
 
 A SWEET TOMATO PICKLE— Seven pounds sliced toma- 
 toes, (green) , four pounds sugar, three quarts of vinegar, 
 one pound seeded raisins, cinnamon two teaspoons, spice 
 two teaspoons, cloves two teaspoons. Soak tomatoes in 
 bucket of water with a teacup of lime in it two or three 
 hours, then drain off and soak a while in a little fresh 
 water. Boil all together about two hours. Don't add the 
 raisins until nearly done, add a little salt to taste before 
 cooking. 
 
 A MIXED PICKLE — Two quarts of green tomatoes, one 
 quart of red tomatoes; after scalding and taking peeling 
 off, add three small bunches of celery chopped fine or two 
 tablespoons of celery seed; three large onions, three red 
 sweet peppers, three green sweet peppers, leaving out 
 seed part. One small head of cabbage, one ripe cucumber, 
 half a cup of salt. Chop the vegetables, cover them with 
 salt, and let stand over night. Drain well next morning. 
 Add three pints of vinegar, two pounds of brown sugar, 
 one teaspoon of mustard, one teaspoon of black pepper. 
 Cook until clear about an hour and three-quarters. Let 
 cool and seal in jar. 
 
 -84- 
 
PRESERVES, JELLIES AND 
 CANNED FRUITS 
 
 FIG PRESERVES— Take figs not quite ripe enough to eat, 
 don't peel or pull stems off, put them in a bucket of cold 
 water and pour one-half teacup of lime in water and stir 
 up; let the figs stand in this water one hour (this keeps 
 them from mashing up) , then rinse them in another buck- 
 et of pure water ; then weigh them ; put three-quarters of 
 a pound of sugar to every pound of fruit; let boil until 
 syrup is pretty thick. When you first put the figs and 
 sugar on to cook, pour just enough water over it to keep 
 from burning. 
 
 PEAR PRESERVES— Take pears, peel, quarter and re- 
 move all core ; measure three-quarters pound sugar to one 
 pound of fruit ; put sugar over fruit and let stand all 
 night; next morning cook until syrup is thick; put in a 
 sliced lemon if preferred. 
 
 STRAWBERRY PRESERVES— To every quart of berries, 
 use one quart of sugar; boil each quart of berries and 
 sugar in a pan to itself ; boil hard for twenty minutes and 
 then seal in a tight jar while hot. Fix each quart of ber- 
 ries and sugar this way. You will find it easier and better 
 than the old way of boiling them all together at once. 
 
 PLUM PRESERVES— Take one pound of sugar to each 
 pound of plums and cook until done. 
 
 MUSCADINE PRESERVES— Wash the muscadines; sepa- 
 rate the hulls and pulp and boil the hulls until tender in 
 barely enough water to cover them; boil the pulps in a 
 little water and mash through a sifter to extract seed, 
 add pulp to hulls, then add one pound of sugar to one of 
 fruit; boil steadily thirty minutes or until well done. 
 
 —85— 
 
BLACKBERRY JAM— Take berries, wash and put three- 
 quarters of a pound of sugar to one pound of fruit; boil 
 until thick; put a little water over fruit to start cooking. 
 
 WILD PLUM JELLY— Take wild plums, wash and put in 
 kettle to boil, cover with water; boil until mushy; take 
 off; cool and strain through a thin domestic bag; take a 
 cup of sugar and a cup of juice until it is all measured; 
 let boil till it will jelly when cooled in a saucer; keep try- 
 ing it until done, pour into jelly glasses while hot. By 
 recooking for a short time, the plums may be used to get 
 more juice and more jelly made from them, almost as 
 much as from the first squeezing. 
 
 CANNED PEACHES— Take peaches, peel and quarter 
 them off the seed; weigh and put one-quarter pound of 
 sugar to one pound of fruit ; let stand all night with sugar 
 over it; next morning, boil until you can stick a straw 
 through them, put in jars while hot and seal. Be sure 
 your rubbers are on air tight. 
 
 BRANDIED PEACHES— Put the peaches in boiling water 
 for a few minutes so the skin will peel off easily ; make a 
 syrup of one-half pound of sugar to one-half cup of water 
 to each pound of peaches; skim as skum rises in boiling; 
 then put in peaches and boil gently till tender, and no 
 longer. Take them out carefully and fill jars ; remove the 
 syrup from fire and add to it half pint of brandy to every 
 pound of peaches. The peaches should be two-thirds ripe. 
 
 CRANBERRY JELLY— Pick and wash the cranberries 
 thoroughly, put on to cook with enough water to cover, 
 let boil until tender then add sugar enough to sweeten 
 to taste, cook until it will jelly in a saucer when cooled, 
 take off, rub through a sifter into a bowl, when cool slice 
 and serve with fowl or other meats. 
 
 —86— 
 
THE ART OF DRYING 
 
 AND CANNING 
 
 The cold pack method of canning is so simple and the in- 
 structions so easily followed that the women of the coun- 
 try are taking up the work by the thousands, says the 
 National Emergency Food Garden Commission. 
 In the cold pack method these are the steps taken : 
 
 1. — Select sound vegetables and fruits. If possible can 
 them the same day they are picked. Wash, clean and 
 prepare them. 
 
 2. — Have ready on the stove, can or pail of boiling water. 
 
 3. — Place the vegetables or fruits in cheesecloth or in some 
 other porous receptacle — a wire basket is excellent — 
 for dipping and blanching them in boiling water. 
 
 4. — Put them whole into the boiling water. After the 
 water begins to boil begin to count the blanching 
 time. 
 
 5. — The blanching time varies from one to 20 minutes, ac- 
 cording to the vegetable or fruit. When the blanch- 
 ing is complete remove the vegetables or fruits from 
 the boiling water and plunge them a number of 
 times into cold water, to harden the pulp and check 
 the flow of coloring matter. Do not allow to stand 
 in cold water. 
 
 6. — The containers should be thoroughly clean. It is not 
 necessary to sterilize them in steam or boiling water 
 before filling them, for the reason that in the cold 
 pack process both the insides of containers and the 
 contents are sterilized. The jars should be heated 
 before the cold product is put in them. 
 
 —87— 
 
7. — Pack the product into the containers, leaving about a 
 
 quarter of an inch of space at the top. 
 8. — With vegetables add one level teaspoon of salt to 
 each quart container and fill with boiling water. 
 With fruits use syrups. 
 9. — With glass jars always use a new rubber. Test the 
 rubber by stretching or turning inside out. Fit on 
 the rubber and put the lid in place. If the container 
 has a screw, twist it up as hard as possible, but use 
 only the thumb and little finger in tightening it. This 
 makes it possible for steam generated within to 
 escape and prevents breakage. If a glass top jar is 
 used snap the top bail only, leaving the lower bail 
 loose during sterilization. Tin cans should be com- 
 pletely sealed. 
 
 10. — Place the filled and capped containers on the rack in 
 the sterilizer. If the home-made or commercial hot 
 water bath outfit is used some authorities insist that 
 enough water should be in the boiler to come at least 
 one inch above the tops of the containers, and that 
 the water, in boiling out, should never be allowed to 
 drop to the level of these tops. Begin to count pro- 
 cessing time when the water begins to boil. 
 
 11. — At the end of the sterilizing period remove the con- 
 tainers from the sterilizer. Fasten covers on tightly 
 at once, tip each container over to test for leakage, 
 and store. Be sure that no draught is allowed to 
 blow on glass jars, as it may cause breakage. 
 
 12. — If jars are to be stored where there is strong light 
 wrap them in paper, preferable brown, as light will 
 fade the color of products canned in glass jars, and 
 sometimes deteriorate the food value. 
 
 Vegetables are blanched before being put up for three pur- 
 poses — to eliminate objectionable acids, to set coloring 
 matter and to make texture firm for sterilization. 
 
 The object of the cold dip is to separate the skin and harden 
 the pulp, to set color bodies and to render packing easier. 
 
 —88— 
 
These recipes are recommended by the U. S. government. 
 
 TOMATOES — Grade according to ripeness, size and equali- 
 ty. Scald to loosen the skins. Dip in cold water and re- 
 move the skin. Pack whole. Fill with tomatoes only and 
 add one level teaspoonful salt to each quart. Place the 
 rubber and partly seal. Sterilize 22 minutes in the hot 
 water bath. Remove the jars, tighten the covers, test 
 the joints and invert to cool. 
 
 CARROTS, PARSNIPS, SWEET POTATOES, ETC.— Scald 
 from one to five minutes in boiling water. Plunge in cold 
 water. Remove skins, pack whole or sliced, add boiling 
 water and one level teaspoons salt to each quart. Place 
 rubber and top, then partly tighten. Leave one and one- 
 half hours in hot water bath. 
 
 EGG PLANT — Scald five minutes in boiling salty water ; 
 plunge in cold water; remove skin. Slice crosswise and 
 pack ; add boiling water and one level teaspoonful salt for 
 to each pint. Place rubber and top, then partly tighten. 
 Leave one hour in hot water bath. Remove jars, tighten 
 covers and invert to cool. 
 
 SWEET CORN — On the Cob — Blanch in boiling water 10 to 
 15 minutes, according to ripeness, size and freshness; 
 plunge in cold water. Pack, alternating buts and tips; 
 add just a little boiling water and one level teaspoonful 
 of salt to each quart. Place rubber and top and partly 
 tighten. Sterilize one and a half hours in water-seal out- 
 fit. Remove jars, tighten covers, invert and cool. (Heat 
 up for table use in steamer, not in water.) 
 
 SWEET CORN — Off the Cob — Same as the foregoing reci- 
 pe, except cut from ear after blanching. Pack and fill 
 jars with boiling water, adding one level teaspoon salt to 
 each pint. Proceed as before. 
 
 PEAS, BEANS, OKRA, ETC.— Blanch five to 10 minutes in 
 boiling water; plunge in cold water. Pack and add boiling 
 water and one level teaspoonful salt to each pint. Place 
 rubber and top, then partly tighten top. Process one and 
 one-half hours in hot water bath. 
 
 —89— 
 
BEETS, TURNIPS, ETC.— Blanch one to 10 minutes in boil- 
 ing water ; plunge in cold water, remove skins. Slice and 
 pack ; add boiling water and one level teaspoonf ul salt for 
 each pint. Place rubber and top and partly tighten. Pro- 
 cess one and one-half hours in hot water bath. Remove 
 jars, tighten covers and invert to cool. 
 
 GREENS — (Spinach, Dandelions, Mustard, Beet Tops, Swiss 
 Chard) — Blanch in boiling water 10 to 20 minutes, plunge 
 in cold water. Cut ready for table use. Season with 
 slice of bacon for each pint. Pack, add hot water and a 
 little salt to each quart. Place rubber and top and partly 
 tighten. Process 90 minutes in hot water bath. Remove, 
 tighten covers and invert to cool. It is always advisable 
 to process the greens a short time before packing in or- 
 der to reduce the bulk or make possible a full pack. 
 
 Great results are expected from the dehydrating processes, 
 which have been much improved and are being made use 
 of more extensively this year than ever before. One of 
 the kind which may be used in private houses is in daily 
 operation at the depot in Hicksville, L. I. Here on three 
 days of the week garden and farm products are preserved 
 under comteptent instructors and will be stored and sold 
 under the direction of the Long Island Food Battalion. On 
 the other three week days the kitchen is open to women 
 of the district who wish to preserve their own fruit and 
 vegetables. 
 
 All kinds of vegetables may be dried. They must be 
 washed and, those that require it, peeled and sliced. Mod- 
 ern drying is not the tedious process that it was in other 
 times. Small quantities can be sufficiently dried in from 
 two to four hours, according to the degree of succulence. 
 They not only retain their flavor but much of their color, 
 and when put in water to soak for cooking have all the 
 value of fresh vegetables. Not only is there a great sav- 
 ing in money in preserving fruits and vegetables in this 
 way, but they require less room for storage and will keep 
 almost indefinitely. 
 
 —90— 
 
CANDIES 
 
 ENGLISH TOFFEE CANDY— Three cups dark brown su- 
 gar, one can condensed milk (Dime Brand) butter, size 
 of an egg ; mix sugar, milk and butter ; place on fire and 
 stir constantly and let the sugar melt thoroughly ; cook 
 till it threads or hardens in cold water; beat thoroughly 
 and add one cup of pecans or walnuts ; pour on dish and 
 cut in squares. This needs no flavoring. 
 
 HEAVENLY HASH CANDY— One pint white sugar, one 
 pint brown sugar, one pint of milk and water mixed, two 
 tablespoons butter, chocolate to color; cook until it will 
 harden in water, and acid one-fourth pound dates, figs, 
 cocoanut and nuts to suit the taste. Chop fruit and 
 nuts fine ; beat candy until it begins to harden, then pour 
 on a tin and cut in squares. 
 
 MARSHMALLOW CANDY— Dissolve one box Knox gela- 
 tine in one brimming cup of lukewarm water for one 
 hour; soak four cups sugar in one and one-third cups of 
 water and cook like icing. When done, pour syrup over 
 gelatine and flavor with vanilla. Beat forty minutes; 
 when very stiff pour on a dish that has been buttered and 
 the surface covered with powdered sugar; cut in squares 
 and roll in powdered sugar. Put on plates to dry. 
 
 PEANUT CRISP — Take two cups of granulated sugar and 
 one cup of peanuts, chopped slightly. Put sugar, without 
 any water, into iron pan or skillet and stir until it melts, 
 then pour over nuts which have been placed in buttered 
 dish. 
 
 PENOTCHIE CANDY— Take three cups light brown sugar 
 and a cup of milk ; boil until when dropped into water will 
 
 —91— 
 
form soft ball. Add a teaspoon of butter and remove 
 from fire. Add teaspoon of vanilla and a cup of English 
 walnuts, meats broken fine. Stir until candy begins to 
 cream, then pour it quickly into a buttered dish, making 
 it the same thickness as for fudge. Tried once, this is a 
 prime favorite. 
 
 OLD FASHIONED BUTTER SCOTCH— Two cups brown 
 sugar, one-half cup butter, four tablespoons molasses, two 
 of water, two of vinegar. Put into a porcelain kettle ; stir 
 over fire until sugar is dissolved. Then boil without stir- 
 ring until it hardens when dropped into cold water, pour 
 into shallow buttered pan to cool, and when firm, mark 
 off into squares ; when cold, break off on lines. 
 
 CARAMEL CREAMS — Two cups brown sugar, one cup 
 cream, butter, size of walnut ; cook as for fudge ; add one 
 cup of English walnuts ; pour into a buttered pan ; when 
 cold cut into squares. 
 
 DIVINITY FUDGE— Two and two-thirds cups sugar, two- 
 thirds cup corn syrup, two-thirds cup of water, whites 
 of two eggs, and one cup chopped up pecans. Put sugar, 
 water, and com syrup on, and let boil until it is hard when 
 dropped in cup of cold water. Have whites of eggs, beat- 
 en very stiff, and then beat the candy mixture with them ; 
 stir in nuts and flavor with vanilla, and beat until it be- 
 gins to stiffen ; pour into buttered dish and cut in squares. 
 
 CREAM WALNUTS— Dissolve one pound of powdered 
 sugar in half cup of water ; boil five minutes and cool 
 slowly, keeping it constantly stirred, and flavor. When 
 cold, if not stiff enough to handle, work in a little more 
 sugar ; roll into balls ; press half of an English walnut on 
 each side and drop into granulated sugar. 
 
 CLUB CANDY — Three cups of sugar, one-half cup milk; 
 cook until it forms a stiff ball in water, take from fire 
 and beat in one-half dozen marshmallows, cut in pieces; 
 one cup grated cocoanut; one-half cup each raisins and 
 nuts, chopped fine ; pour in buttered tins and cut in 
 -•ares. 
 
 —92— 
 
SNOW BALLS — Stuff seedless dates with marshmallows 
 and peaches ; dip in plain icing and at once roll in cocoanut. 
 
 COCOANUT CANDY— Boil together three cups of granu- 
 lated sugar, one-half cup of water, one-half teaspoon 
 cream of tartar ; boil ten minutes and add a cup of grated 
 cocoanut; when cool cut in squares. 
 
 FONDANT — Two cups of granulated sugar, one of water, 
 and a scant quarter of a teaspoon of cream of tartar. 
 Never stir after putting on fire. When it begins to look 
 syrupy, stir a few drops in a saucer, if it creams, the 
 candy is done ; pour out and stir until cool enough to work 
 with hands ; the more it is worked the creamier it gets. 
 
 CANDIED POP CORN^-Put into an iron kettle, one table- 
 spoon of butter, three tablespoons of water, one cup of 
 white sugar; boil until ready to candy; then throw in 
 three quarts of nicely popped corn ; stir briskly till candy 
 is evenly distributed over corn ; take kettle from fire ; stir 
 until it is cooled a little and you have each grain separate 
 crystalized with sugar, taking care that corn does not 
 burn. Nuts of any kind prepared in this way are good. 
 
 CARAMEL CANDY — Take two cups of sugar and one cup 
 sweet milk ; put in vessel with teaspoon of butter and let 
 cook slowly. Put one cup of sugar in at same time in a 
 skillet and let brown, stir constantly until it all dissolves; 
 then pour the brown sugar into the other and stir until 
 all of the lumps dissolve. Have a cup of pecans cut up. 
 When candy strikes hard on side of cup in cold water, it 
 is done. Take up, flavor with vanilla, and beat pecans 
 into mixture. Pour on dish and cut into squares. 
 
 DATE LOAF — Two cups sugar, one cup sweet milk, one 
 tablespoon Karo Corn Syrup, one package of dates two 
 cups chopped pecans, one tablespoon butter. Cook sugar 
 and milk until it forms a soft ball when dropped in cold 
 water, then add butter and dates chopped fine, stir until 
 elates melt, then beat until it begins to harden, adding 
 nuts and pour the whole into a wet napkin and roll up. 
 When cold, slice end ways like a cake. 
 
 —93— 
 
LIGHT DIET FOR 
 THE HICK 
 
 HYGENIC EGG — Butter an ordinary glass, fill with the 
 white of one egg beaten light, put yolk on the top and 
 season with a little butter, salt and pepper and put glass 
 into a covered vessel of steaming water until cooked. 
 
 PANNADA — Take dry bread and toast and cut in small 
 squares, add sugar and nutmeg to taste, cover with hot 
 water and serve. 
 
 LEMON ALBUMEN— Take the juice of half o lemon, white 
 of one egg, add sugar to taste, put all together in a jar 
 and shake well; add a small glass of water and strain. 
 
 BOILED FLOUR FOR SUMMER COMPLAINT IN CHIL- 
 DREN OR FOR INVALIDS— Put a pint of flour in a 
 clean sack or pudding bag, tie and place in pot of boiling 
 water, boil eight hours ; when done peel off the outer layer 
 and you will have a hard white lump of flour, milk thick- 
 ened with some of this flour grated makes a good gruel, 
 can be sweetened or salted to taste. Can be eaten in 
 small pieces as one would eat candy, and is excellent in 
 bowel trouble. 
 
 SURE CURE FOR FLUX— Get the root of the common 
 blackberry vine, scrape off the bark, place root in water 
 and steep as in making tea, drink freely ; it will also cure 
 summer complaint in teething children and is harmless. 
 
 WHEN BOILING MILK— If pans in which milk, custards, 
 or salad dressing are to be boiled are first wiped out with a 
 cloth greased with lard they will neither stick nor scorch. 
 
 — 94 — 
 
HOUSEHOLD HINTS 
 
 TO EXTRACT A SPLINTER— Take a wide-mouthed bottle 
 and almost fill with hot water, then place the part with the 
 splinter over the mouth of bottle and press lightly; the 
 suction will draw the flesh from the splinter and the 
 splinter may be easily removed. This also heals the sore- 
 ness of the wound. 
 
 TO REMOVE INK SPOTS FROM WHITE GOODS— Dip in 
 kerosene oil and rub with ordinary laundry soap, at the 
 end of half an hour wash with soap and water. 
 
 HOME-MADE FLOOR FINISH— To keep my hard wood 
 and varnished floors in good condition, I take equal parts 
 of linseed oil and coal oil, heat and rub floors. They will 
 look like new. This makes a finish for any floor if 
 brushed on while boiling hot. 
 
 TO CLEAN RUGS— Rugs of a light color may be made to 
 look almost like new in the following way: Beat thor- 
 oughly and, after the dust has settled, spread over the 
 rug, a paste of corn meal and gasoline. Rub in with a 
 clean stiff scrubbing brush. Let remain until thorough- 
 ly dry, then sweep meal out with stiff whisk broom, and 
 let remain in open air until all odor of gasoline escapes. 
 
 FOR PALMS AND FERN&— A tablespoon of castor oil 
 poured on the ground around the roots of palms and ferns 
 once a month will give them a rapid growth and make 
 them look fresh and green. 
 
 FOR THE MACHINE— To keep oil from dripping on sewing 
 after oiling, fasten a bit of absorbent cotton to the needle 
 or just above the needle. 
 
 TO CLEAN WHITE KID GLOVES— Dip cloth in gasoline 
 and then in prepared chalk, and rub the soiled places on 
 the gloves. Repeat until they are thoroughly clean and 
 you will never again use the old method of putting them 
 on the hands and dipping them in the fluid. 
 
 —95— 
 
KITCHEN HINTS 
 
 TO MAKE STEAK TENDER— To transform a tough piece 
 of beefsteak into a nutritious and tender one, by a method 
 employed in many of the first-lass hotels and restau- 
 rants, proceed as follows : Put three tablespoons of vine- 
 gar into a deep platter ; add one of olive oil ; lay steak in 
 it for several hours before it is to be used, turning every 
 hour. If for breakfast, it should be fixed the night be- 
 fore, steak should be cooked without wiping it and season- 
 ing with butter, pepper and salt and garnished with sliced 
 lemon. 
 
 FOR JUICY PIE FILLING— A straw, such as is used at 
 soda fountains, cut in two and stood upright in the pie 
 when baking will allow the steam to escape and prevent 
 the juice from running over the edge. 
 
 BREAKING EGGS — Dip saucer into cold water, before 
 breaking eggs into it, to pour into water to poach and the 
 yolk will not break so easily. 
 
 TO TENDER MEAT— Tough meat may be made tender by 
 placing in vinegar water for a few minutes. 
 
 TO REMOVE ODOR— Biscuit dough, tied in a clean cloth, 
 dropped in boiling cabbage, will do away with all unpleas- 
 ant odor. 
 
 TO MAKE PIES BROWN— Take a cloth and wipe the top 
 off with a little sweet milk. 
 
 TO IMPROVE ICING — Use one-third teaspoon of cream of 
 tartar. 
 
 —96— 
 
TO KEEP CAKE FROM FALLING — If you will slam a pan 
 up and down several times, after pouring your cake dough 
 into it, the cake wont fall when you turn it in the 
 stove. 
 
 TO KEEP OUT RED ANTS— Place a small quantity of 
 green sage in the pantry shelves. 
 
 REMEMBER — Slamming the door of the oven makes the 
 cake fall. 
 
 TO REMOVE INK STAINS— Rub the stain with ripe to- 
 matoes. 
 
 TO KEEP LEMON — Cover with cold water, changing every 
 week. 
 
 TO KEEP FRUIT OR OTHER CAKE— A ripe apple placed 
 in the cake box will keep it moist and prevent drying out, 
 and retain its freshness. 
 
 FOR BURNT FRUITS OR VEGETABLES— When fruit or 
 vegetables burn, set vessel in pan of cold water and re- 
 move cover ; after a few minutes empty contents into an- 
 other vessel taking care not to disturb burnt part. No 
 burnt taste will remain. 
 
 TABLE OF WEIGHTS 
 
 AND MEASURES 
 
 One pint of liquid — One Pound. 
 Two cups of granulated sugar — One Pound. 
 Two and a half cups powdered sugar — One Pound. 
 Four cups flour — One Quart or One Pound. 
 Two heaping cups butter — One Pound. 
 Four tablespoonsful — One Wine Glass. 
 Four gills — One pint. 
 Two tablespoonsful Flour — One ounce. 
 One tablespoon butter — One Ounce. Butter size of an 
 egg — Two Ounces. 
 
 —97— 
 
ENTERTAINMENTS 
 
 A NATION CONTEST 
 
 1. — What Nation has brought about the most terrible 
 
 wars ? Indig — nation. 
 2. — What nation creates fear and terror ? Conster — nation. 
 8. — What nation exercises the greatest authority? Domi — 
 
 nation. 
 4. — What nation is very crafty and sly? Machi — nation. 
 5. — What nation is given over to destruction? Rui — na- 
 tion. 
 6. — What nation has produced the most kings ? Coro — na- 
 tion. 
 7. — What nation did the old prophets come from ? Divi — 
 
 nation. 
 8. — What nation presents the best men for office? 
 
 Nomi — nation. 
 9. — What nation prepares most men for the ministry ? 
 Ordi — nation. 
 10. — What nation is the slowest nation? Procrasti — nation. 
 11. — What nation is famous for its lighting system? Illum- 
 
 i — nation. 
 12. — What nation is most deluded ? Halluci — nation. 
 13. — What nation sees things in a rosy light? Imagi — na- 
 tion. 
 14. — What nation is immune from smallpox? Vacci — 
 
 nation. 
 15. — What nation produces the most charming people? 
 
 Fasci — nation. 
 16. — What nation is especially given to voice culture? 
 Into — nation. 
 
 —98— 
 
17. — What nation is the most murderous? Assassi — na- 
 tion. 
 
 18. — What nation is most generous? Do — nation. 
 
 19. — What nation is noted for unbridled mirth? Cachin — 
 nation. 
 
 20. — What nation is noted for deep thinking? Rumi — na- 
 tion. 
 
 21. — W T hat nation is growing more youthful? Rejuve — 
 nation. 
 
 22. — What nation is the most critical Discrimi — nation 
 
 23. — What nation is noted for its dullness? Stag — nation. 
 
 24. — What nation has the best actors? Imperso — nation. 
 
 25. — What nation is most patient and submissive? Resig — 
 nation. 
 
 MECHANICAL TOY PARTY 
 
 The invitation said : "Bring your favorite mechanical 
 toy to my house on Saturday evening." This was planned 
 and carried out by a lad of ten. Well, it was wonderful, the 
 motley array of toys assembled with their owners on a broad 
 porch of a surburban home one day last week. There were 
 spiders, beetles, bugs of all kinds, kicking mules, a train 
 of cars, boats that sped across the ocean, forts that blew up 
 at the right minute, soldiers that went through the man- 
 ual of arms and of course automobiles that went like the real 
 ones, and also stopped, and refused to go like real ones. One 
 young hopeful had borrowed his sister's Paris dolls that 
 lisped her name and said "Mama" and "Papa" like any well 
 bred child. After the merits of toys had been shown and 
 discussed the hostess appeared with a luncheon that de- 
 lighted the boys. There were hard boiled eggs, a fruit sal- 
 ad, sandwiches, crackers and a pink bowl of lemonade to 
 which they were given free access. A party like this is ab- 
 solutely no trouble as far as entertaining is concerned, for 
 each guest supplies his own as well as for the others too. 
 
 —99— 
 
TO DISTRIBUTE CHRISTMAS GIFTS 
 
 A novel way to distribute Christmas gifts is to make 
 a huge turkey red stocking, cotton or white drilling. Run 
 a wire in the top of the hem to keep it open, and suspend 
 from a hook in the ceiling by a large red ribbon. Decorate 
 a ladder with ribbon and holly or Christmas green and stand 
 by the stocking. Hang it up a few days before Christmas 
 and drop packages in. Light packages or letters may be 
 pinned on the outside. At breakfast table on Christmas 
 morning draw lots for the honor of unloading the stocking. 
 
 INDIAN MEAL FOR THANKSGIVING NIGHT 
 
 If anyone desires a novelty to which to ask a family of 
 intimate friends, try this on Thanksgiving. Issue your in- 
 vitation on Indian paper or birch wood paper, asking the 
 guests to come to the Indian Meal. Serve the following 
 menu and have a wigwam for the table centerpiece, with 
 birch bark canoes to hold salted peanuts or popcorn. 
 
 Corn Mush or Hasty Pudding With Milk 
 
 Succotash Bean Soup 
 
 Brown Bread or Indian Meal Corn Bread (Johnny Cake) 
 
 Indian Pudding 
 
 If the guests will come in Indian costume so much the 
 better. After supper have a bead stringing contest. Use 
 the bright colored beads that come for kindergarten use. 
 
 THE GLAD THANKSGIVING TIME 
 
 In preparing for Thanksgiving one naturally thinks 
 first of the dinner, but after that happy repast is over and 
 conversation lags there must be something to do, so I am 
 going to tell you about a pumpkin party that would be nice 
 for the evening if you want to ask some children to help 
 celebrate. You may call it a "pumpkin party," for somehow 
 
 —100— 
 
we always associate this gorgeous yellow vegetable with 
 Thanksgiving time. So we'll have — 
 
 "Pumpkins large and pumpkins small, 
 Pumpkins short and pumpkins tall, 
 Pumpkins yellow and pumpkins green, 
 Pumpkins dull and those with sheen." 
 Use one cut in half, lengthwise for the centerpiece (just 
 half.) Fill it with apples, bananas, red grapes and white 
 grapes, purple ones, too, if you can get them. Around the 
 top stick Christmas tree candle holders and fill with small 
 white candles. When lit the effect is lovely, and as pretty 
 a centerpiece as you can imagine. Yellow crepe paper may 
 be fashioned into adorable pumpkins for holding salted nuts, 
 and the light may be shaded with paper pumpkin bloss- 
 oms. Have a huge paper pumpkin for a "Jack Horner" pie, 
 with yellow ribbons, one for each child. For favors you may 
 use popcorn put up like ears of corn in green oiled paper with 
 green paper corn leaves. For this informal occasion I would 
 suggest using the pretty "Thanksgiving" paper napkins, 
 and if you do not mind extra trouble each child may have a 
 yellow crepe paper pumpkin cap to wear. Serve very simple 
 "eats" consisting of cold turkey sandwiches, cocoa, popcorn, 
 molasses candy and wee pumpkin tarts with a spoonful of 
 ice cream on top. 
 
 A HOLIDAY PARTY 
 
 Here is how a holiday party was given once upon a time 
 not so very long ago. It was a white affair, with quantities 
 of silver decorations, which were lovely. The invitations 
 were on heavy white paper ornamented with wreaths in sil- 
 ver tinsel and holly wreaths tied with red ribbon and silver 
 guaze. The combination was lovely. The lamps were chad- 
 ed with white and silver and the candle shades for the table 
 were of white and silver. 
 
 The first game was a pretty one; a large wreath of 
 frosted holly leaves was suspended by silver cords; in the 
 center was a cluster of silvered sleigh bells. Each guest was 
 
 —101— . 
 
handed three white rubber balls and allowed three throws 
 at the bells. If any throw made the bells jingle a prize of a 
 silver paper box of silver wrapped bon-bons w r as awarded. 
 Guests Blindfolded 
 
 Then a silver-leaved wreath was laid flat upon the table 
 containing a number of white candies. The guests were 
 blindfolded and the one who succeeded in blowing out the 
 largest number of candles at one blow was given a pretty 
 box tied with silver cord which said "For a Blower," and 
 was found to contain a handkerchief. In this game the 
 prizes were the same for the boy and the girl. 
 
 The dining room table was a thing of beauty; it was 
 first covered with cotton, sprinkled with quantities of dia- 
 mond dust, the edge of the table outlined with silver leaves, 
 and the same leaves surrounded the plates. A small gift 
 tree was in the center, trimmed entirely in white and silver, 
 with red electric lights. Just imagine how pretty it all 
 looked. The place cards were frosted silver and white bells 
 and were hung from the tumblers by silver-paper birds. A 
 large white cake with red candles was cut with ceremony 
 and favors of silver were found inside for the guests. 
 
 AN ANNOUNCEMENT PARTY 
 
 This was given in the evening, and both men and wom- 
 en were asked. There were about 20 guests, all good friends, 
 so the affair was not at all stiff. The hostess passed cards 
 tied with true-lover's knots of blue with little blueprints 
 (snapshots) of the happy pair at the top. Below the word 
 "Matrimony" was printed in blue and gold letters. The 
 game was to see how many words (proper names barred) 
 could be made in half-hour. 
 
 Every one was surprised at the announcement, which 
 was told without any other explanation, and the couple were 
 overwhelmed with congratulations. 
 
 At the conclusion of the word contest a basket was 
 passed containing tiny bells, wee slippers, two rings, two 
 hearts, envelopes containing a love message, etc. Thus 
 
 —102— 
 
partners were found by matching these love tokens. Then 
 to the music of Lohengrin's wedding march, they went to 
 the dining room, where this dainty repast was served: 
 Creamed chicken in heart-shaped patties, hot biscuits, also 
 heart-shaped; ambrosia, and pink-iced heart cakes; 
 "Lover's delight" nectar was served in tall glasses. This 
 was merely grape juice with plenty of cracked ice. 
 
 A HAPPINESS LUNCHEON 
 
 For a recent bride a Bluebird Luncheon was given by 
 her maid of honor and attended by her most intimate girl 
 friends. 
 
 The usual white table linen was dispensed with and one 
 of the blue and white Japanese cloths used. The design 
 was one of bluebirds skimming across the white ground. 
 The napkins matched the cloth, and blue white dishes were 
 used. The centerpiece was a cut glass bowl filled with bride 
 roses and bachelor-buttons. From the chandeiier overhead 
 were suspended bluebirds by invisible threads, so that they 
 fluttered gracefully over the bowl of flowers. These the 
 hostess made by drawing the birds on cardboard, painting 
 them in the proper tints, and cutting them out. The same 
 birds formed the place cards and were poised on the edge 
 of the water glasses, bearing in their bills the names 
 of the guests. 
 
 There was no attempt, of course, to carry out the decor- 
 ative idea in the menu ; but with the coffee each guest gave 
 a "happiness toast" to the bride-to-be. These had been pre- 
 pared beforehand at the request of the hostess, who had 
 sent to each girl a bluebird decorated card on which her 
 toast was to be written and brought to the luncheon. Many 
 of the toasts were original, but some were quotations from 
 the play "The Bluebird." 
 
 In the afternoon, games were played and the prizes 
 were bits of jewelry in the popular bluebird design, the 
 guest favor being a quaint silver necklace with pendant of 
 an enameled bluebird, from all the girls. 
 
 —103— 
 
; 
 
 APPENDIX 
 
 BOUILLON — Take four pounds of lean beef and cut in 
 small pieces and boil in four quarts of water, let cook 
 slowly for four or five hours until reduced to two quarts. 
 Remove from fire and let cool with meat in the liquor. 
 Then squeeze all moisture from meat and let stand all 
 night. Next morning skim off all grease and place upon 
 the fire. Whip the white of an egg to a stiff froth and 
 stir in the boiling liquid, so as to collect all impurities. 
 After boiling a few minutes remove skim and strain. 
 Season with salt and pepper, serve hot with a slice or 
 little block of lemon. 
 
 CHICKEN CROQUETTES— One solid cup of meat chopped 
 fine, season with one-half teaspoon of salt, one half tea- 
 spoon celery salt, one salt spoon of pepper and a speck 
 of cayenne, a few drops of onion juice, one tablespoon 
 lemon juice, one teaspoon chopped parsley. Mix with a 
 thick sauce made with two tablespoonfuls of butter, two 
 of flour, one cup of milk. Spread on plate and let cool, 
 shape and roll in cracker meal and egg and fry. This 
 makes about twelve. It is better to make one day and 
 fry the next. 
 
 BAKED BASS OR TROUT— Take one nice trout or bass, 
 weighing about four pounds, dress and place on ice for a 
 short time, remove from ice and place in long pan, rub 
 with salt and a small quantity of black pepper,, pour just 
 enough water over the fish to keep it from burning, and 
 add about one heaping tablespoon of Crisco, set in stove 
 and let cook for about 30 minutes, have ready a dressing 
 made from two cups bread crumbs, one tablespoon but- 
 ter, small onion chopped fine, just enough to slightly 
 taste, two pieces of celery, also chopped fine or celery 
 
 —104— 
 
seed may be used, black pepper, and salt to season, one 
 dozen small fresh oysters and mix with the water from 
 where the fish is cooked, fill fish with this dressing and 
 also place around fish in the pan, return to stove add 
 more hot water if needed, and bake until done, but not 
 fall to pieces. Serve on platter that has been heated, 
 garnish with sliced lemon. The liquor from this makes 
 all sauce necessary for gravy, as the dressing thickens it 
 to a creamy gravy. 
 
 Be sure in dressing fish to bake to leave the head on 
 but remove eyes and gills. This is an attractive dish 
 and also one very much relished. 
 
 FRIED LAKE TROUT— SOUTHERN STYLE— Take fresh 
 game fish, small trout are best, dress and place on ice 
 till ready to cook. Have a deep frying pan or pot, fill 
 with lard or frying fat to about one half its depth, let 
 come to a lively boil, salt fish and dip in meal and drop 
 into the boiling fat, keep hot and when brown on one 
 side turn and repeat this until the fish is done but do 
 not allow to cook till hard. Serve while hot with sliced 
 lemon. Large trout have to be sliced in halves before 
 cooking but the small ones are fine cooked whole. 
 
 SCALLOPED OYSTERS— Take amount of oysters, put a 
 layer in pan, then a layer of rolled crackers, butter and 
 milk, pepper and salt until pan is full then run in stove 
 and brown, cook about half hour. 
 
 IRISH POTATO AU GRATIN WITH PIMENTOES— Boil 
 potatoes in dice form until tender, take off stove and ar- 
 range in pan with layer of potatoes then a layer of grat- 
 ed cheese with little dabs of pimento about over the 
 cheese, then another layer of potatoes, cheese, etc., sea- 
 son with salt and pepper as you go on then make a cream 
 dressing and put over the top with cheese sprinkled over 
 that and dabs of pimento, put in stove and brown. 
 
 CREAM DRESSING— One cup sweet milk, heaping tea- 
 spoon of sifted flour, pinch of salt and black pepper, one 
 
 —105— 
 
spoonful butter, cook until thick, put over the potatoes 
 and brown. Make a larger quantity if needed. 
 
 CORN RELISH— Chop with a knife one half large cabbage, 
 two bunches celery. Run through meat chopper, 3 large 
 onions, 4 1-2 red bell peppers, 4 1-2 green bell peppers,l 
 green hot pepper, 2 red hot peppers. Take one-half box 
 mustard, 1 pound sugar, 1-3 cup salt, 1 qt. of white vine- 
 gar, 1 tablespoon tumeric; cook until light brown color 
 then add ten ears of tender corn, cut and scraped, and 
 cook a little longer, this will make nine quarts. If more 
 is wanted double recipe. 
 
 SWEET POTATOES WITH MARSHMALLOWS— Boil 
 
 whole potatoes until done, then peel and mash, add sweet 
 milk, a pinch of salt, a tablespoon of butter, sugar 
 enough to sweeten to taste, a little nutmeg or cinnamon. 
 In using the milk use just enough to make the potatoes 
 a smooth paste. Add one or two whole eggs well beaten 
 put in pan and bake until a nice even brown. Just be- 
 fore serving cover with marshmallows set in oven and 
 brown slightly. Be careful not to get the potatoes too 
 soft or they will not be so good. 
 
 SCALLOPED IRISH POTATOES— Peel potatoes and slice 
 round thin slices, put layer in a pan, then a layer of milk 
 and little lumps of butter and sprinkle flour between each 
 layer and salt and pepper to taste, put tiny little onion 
 between each layer, fix several layers and then run in 
 stove until cooked and brown. 
 
 CHOCOLATE PIE— Two and one-half cups sweet milk, 
 two pinches of salt, one-half cup of cocoa dissolved in hot 
 water, yolks of three eggs, put right in milk and beat all 
 up together, about one and one-half cups sugar or sweet- 
 en to taste, one spoon butter, three heaping tablespoons 
 of sifted flour, set on stove and stir constantly until 
 thick. Bake crusts and let all cool and about half an 
 hour before meals, put filling into crusts and make me- 
 ringue of whites by beating stiff and adding one heap- 
 
 —106— 
 
ing tablespoon of sugar to each egg. Put over pies and 
 brown. This makes two pies. Flavor with vanilla. 
 
 DELICIOUS MINCE PIE— Take one small box of mince 
 meat, put in boiler and add enough water to dissolve and 
 make mince meat soft, add three tablespoons of sugar 
 and cook until the right thickness for pies. Line pie 
 plate with crust and fill in with the mince meat, cover 
 top with layer of crust and prick with fork, bake to a 
 nice smooth brown — serve smoking hot with whipped 
 cream and black coffee. 
 
 BANANA SHORT CAKE— Make a rich pie crust. Roll 
 very thin and cook in bottom of biscuit pan, prick with 
 fork, cook slowly till crisp. Bake three or four layers, 
 when ready to serve slice bananas very thin and put a 
 layer between crusts and on top, sprinkle a little sugar 
 on each layer. Serve with caramel sauce. 
 
 CARAMEL SAUCE— Take two cups of sugar, two table- 
 spoonfuls of dry flour mixed in one cup of sugar, one 
 tablespoon of butter, two cups water. Then take the 
 other cup of sugar and put in a skillet and let melt slow- 
 ly, stir continually until melted and browned. Put first 
 part in stew pan to itself and let come to boil, then add 
 the brown part and stir until smooth. Take off, strain 
 and flavor with vanilla. 
 
 ORANGE CAKE— Four tablespoons butter, one cup sugar 
 two-thirds cup milk, one egg, two cups flour, four tea- 
 spoons Royal Baking Powder, one-eighth teaspoon salt, 
 one teaspoon orange extract, grated rind of one orange. 
 Cream butter, add sugar slowly, beating well, add milk 
 a little at a time, then add well beaten egg. Sift dry in- 
 gredients together and add to the mixture, add flavoring 
 and grated orange rind and mix well. Bake in a greased 
 shallow cake tin in a hot oven for fifteen or twenty min- 
 utes. When cool cut with fancy cutter and cover with 
 orange icing. Can be baked in individual cake tins if 
 desired. 
 
 -107- 
 
ORANGE ICING — Two cupfuls confectioners sugar, two 
 tablespoons boiling water, two teaspoons lemon juice, 
 grated rind of one orange, and a little orange pulp if de- 
 sired. Add water slowly to the sugar to make a smooth 
 paste, add flavoring and grated rind of one orange and 
 spread on the cake. 
 
 OATMEAL COOKIES — Two cups of raw oatmeal, two cups 
 flour, one cup sugar, one cup of lard or butter, two eggs, 
 one cup chopped nuts, one scant teaspoon soda in four 
 tablespoons of butter milk. One heaping teaspoon of 
 cinnamon, pinch of salt, vanilla to taste. Make size of 
 walnut and drop on buttered pans one inch apart. Bake 
 ten or fifteen minutes in a moderate oven. 
 
 DOUGHNUTS— Four cups of sifted flour, three level tea- 
 spoons of Royal Baking Powder, one-half teaspoon of salt, 
 one cup of sugar, two eggs beaten together, two table- 
 spoons of melted butter, one cup of milk ; sift flour, then 
 measure; add baking powder and salt and sift three 
 times; rub sugar and butter together; add well beaten 
 eggs, then flour and milk alternately ; turn out on a well 
 floured board and roll out one-half inch thick ; cut with 
 doughnut cutter and fry in boiling fat; flavor with va- 
 nilla or cinnamon. 
 
 TARTAR SAUCE — To one cup of mayonnaise dressing add 
 one small finely chopped onion, one tablespoon each 
 of finely chopped capers, sweet gherkins and olives, and 
 one-half tablespoon each finely chopped parsley and 
 fresh tarragon. Mix well and keep cool until ready to 
 serve. 
 
 VIENNAISE SAUCE — Reduce one small can of tomatoes 
 by slow cooking to a thick pulp. When strained there 
 should be two tablespoonsful. To 3-4 of cup of mayo- 
 nnaise dressing add 3-4 tablespoon of finely chopped cap- 
 ers, one teaspoon finely chopped parsley, two teaspoons 
 each finely chopped gherkins and olives, one teaspoon 
 finely chopped onion. Add tomato pulp, mix well and 
 keep in a cool place. 
 
 —108— 
 
THOUSAND ISLE DRESSING— One half pint of mayo- 
 nnaise, two hard boiled eggs chopped fine, a small piece of 
 onion chopped fine, and two medium sized beets chopped 
 fine after being cooked. One light teaspoon of sugar, 
 one 1-2 cup of tomato catsup, mix thoroughly and keep 
 in a cool place. 
 
 CRANBERRY SAUCE— Take cranberries; wash and pick 
 them put amount of cranberries in vessel on stove with a 
 little water over them, enough to cover, let boil until ten- 
 der, then put sugar enough to sweeten to taste, then let 
 boil until the mixture begins to jelly in a saucer when 
 tried; then take up and rub through a sieve into the bowl 
 they will be served in. Let stand all night and it will be 
 hard. 
 
 LEMON SAUCE — One cup sugar, one egg well beaten into 
 sugar, one cup water, juice and rind one lemon, lump of 
 butter size of an egg, place on stove to cook after stirring 
 in two tablespoons of corn starch or flour, let boil and 
 serve as sauce over plain cake. This is delicious if made 
 right. 
 
 CHICKEN ASPIC— Boil one large hen as for salad and cut 
 into small pieces with a pair of scissors. Place a layer 
 of chicken in a flat pan and arrange on this a layer of 
 hard boiled eggs cut in circles then a layer of pecans and 
 celery cut fine, until all chicken in used. Place liquor 
 in which chicken was boiled back on stove and cook down 
 to one quart. Add one heaping tablespoon of gelatine, 
 juice of two lemons, salt, and black and cayenne pepper, 
 pour over contents of pan when it is just beginning to 
 congeal, cut in slices and serve with mayonnaise. 
 
 TOMATO ASPIC— Two tablespoons gelatine, one half cup 
 cold water, three and half cups tomato juice, one egg, 
 hard boiled, cayenne pepper to taste, 2 cloves, one table- 
 spoon of good vinegar, salt to taste, three medium sized 
 whole fresh tomatoes. 
 
 Soak gelatine in cold water till dissolved. Cook to- 
 
 —109— 
 
mato juice, add seasoning except vinegar and boil ten 
 minutes. Add vinegar and soaked gelatine and strain. 
 Cut egg and tomatoes in rings and dip in gelatine and 
 arrange in sides and bottom of bowl or mold. Add gela- 
 tine slowly, allowing it to set gradually, so egg and to- 
 mato will not fall out of place. Place on ice till ready to 
 serve. Cut in slices, place on lettuce leaf and serve with 
 stiff mayonnaise. This makes a pretty salad to serve at 
 card parties. 
 
 CARROT SALAD — Take one bunch of carrots and peel and 
 grate. Peel and cut into dice shape six apples and a 
 small bunch of celery, mix in some pecan nuts; mix the 
 whole together with mayonnaise, serve on lettuce leaf 
 with mayonnaise on top. This is fine. 
 
 IRISH POTATO SALAD— Cut potatoes in dice, put 
 in vessel and salt to taste, cook slowly till just done. 
 When cold cut up celery in it and a tiny bit of onion. Mix 
 with mayonnaise, serve on lettuce leaf. 
 
 RAINBOW SALAD — Two slices of pineapple, a ring of 
 green and a ring of red bell pepper or pimento, a few 
 chopped nuts, two cheese balls, top with stiff whipped 
 cream or mayonnaise, and dot with cherries, one green 
 and one red, serve on crisp lettuce leaves. This is a pret- 
 ty salad at any time. 
 
 FRUIT WINE — One pound raisins, 1 pound prunes, 1 
 pound evaporated peaches, 3 pounds sugar, 1 gallon 
 water, one Fleischman's Yeast Cake. Let stand one month 
 and strain up. 
 
 BAKED GRITS— Take a dish of cold grits, mix up with 
 sweet milk and two eggs, one tablespoon of flour, one of 
 butter, work until all lumps are out and it is a nice 
 smooth batter thicker than for batter cakes, then brown 
 in a pan and grate cheese over the top. This has to cook 
 about half an hour before putting the cheese on. 
 
 —110— 
 
ICES — Orange sherbert to be served with the orange cake. 
 One cup orange juice, juice of one lemon, two cups of 
 sugar, five cups water. Grate rind of two oranges and 
 rub into the sugar. Add water and boil three minutes. 
 Strain through a cheese cloth. Dissolve in the sugar 
 and water one package of lemon or unflavored Jell-0 Ice 
 Cream Powder. Add juice of orange and lemon, and 
 one large can of grated pineapple, freeze and serve. 
 Makes about three quarts. A section of orange on top 
 adds to the beauty of this ice. 
 
 HEAVENLY JAM — Six pounds of blue grapes, five pounds 
 of sugar, four oranges, one pound raisins. Take the 
 grapes and squeeze the pulp out and put into separate 
 pan and cook pulp until all seeds come out, stirring all 
 of the time to keep from sticking. Chop hulls of grapes 
 real fine, also cut up the raisins. Grate the rind of the 
 four oranges. Then take the orange pulp out of the 
 skin with a knife or fruit spoon and put all together and 
 cook for thirty minutes. This will make eight pints and 
 is delicious. 
 
 A PRETTY CHRISTMAS DINNER 
 
 Have dining room all decorated in red and green holly. 
 Arrange table with a pretty center of red and green. Take 
 large red apples polished as favors. Cut off one end and 
 scoop out the inside. Fill each apple with nuts and candy. 
 Place one apple on one side of plate for each person, in 
 nest of holly. Then take three or four crackers and place 
 together and tie a red ribbon around to hold in place with 
 a little bow at one corner and a sprig of holly and berries 
 at opposite corner making a box, fill this box with chicken 
 salad and place box on a little plate with lettuce leaf at op- 
 posite corner; apple also in a nest of holly. Serve turkey 
 with cranberry sauce and dressing filled with oysters. Hot 
 rice, asparagus loaf, creamed English peas. Hot biscuits 
 or sliced bread. Sweet peach pickle. Dessert, orange sponge 
 served with fruit cake made by tried and tested recipe in 
 this book. 
 
 -Ill- 
 
SUGGESTED MENUS 
 
 Sunday Dinner 
 
 Chicken Consomme with Whipped Cream, (p. 3) 
 
 Fride Chicken, Southern Style, Cream Gravy (p. 9). 
 
 Rice. Potatoes au gratin with Pimentoes (p. 105). 
 
 Asparagus on toast (p. 26). English Peas with cream 
 
 dressing in pastry cups. (p. 105) . 
 
 Hot Biscuits (p. 21). 
 
 Fruit Salad, (p. 61) on lettuce leaf with whipped cream. 
 
 Orange Pudding (p. 32) Orange Cake (p. 57) 
 
 Coffee. Whipped Cream. 
 
 Sunday Supper 
 
 Thinly Sliced Boiled Ham. Thousand Isle Dressing (p. 109), 
 Stuffed Eggs on Lettuce (p. 74) . 
 Tomato sandwiches (p. 30) . 
 Irish Potato Salad (p. 110). 
 Thinly sliced bread. 
 Preserves. 
 Coffee. Tea 
 
 Monday Breakfast 
 
 Grape Fruit or Oranges 
 
 Oatmeal. 
 
 Toast Bacon 
 
 Eggs, as preferred 
 
 Hot Flannel Cakes (p. 20). 
 
 Syrup 
 
 Coffee. Tea. 
 
 —112— 
 
Monday Dinner 
 
 Veal Loaf (p. 74) . Tomato Sauce (p. 58) 
 
 Green String Beans (p. 24) 
 
 Squash, Mexican style (p. 24) 
 
 Creamed Irish Potatoes baked brown 
 
 Candied Yams, Southern Style. Cornbread Muffins (p. 19). 
 
 Apple Roll (p. 41) with hard sauce, (p. 58). 
 
 Coffee Tea. 
 
 Monday Supper 
 
 Broiled Steak (p. 7) French fried potatoes (p. 26). 
 
 Hot Grits 
 
 Scrambled Eggs. Hot Muffins (p. 19). 
 
 Coffee. 
 
 Tuesday Breakfast 
 
 Corn Flakes with Bananas and Pure Cream. 
 
 Toast. Broiled Ham 
 
 Eggs cooked as preferred 
 
 Fried Apples. 
 
 Hot Flannel Cakes (p. 20). Syrup 
 
 Hot Coffee. Tea. 
 
 Tuesday Dinner 
 
 Stuffed Roast with Dressing (p. 10). 
 Cabbage, Cream Dressing, Sliced Eggs. Spaghetti with To- 
 matoes and Onions (p. 72) . 
 Creamed Irish potatoes. 
 Baked sweet potatoes. 
 Sliced tomatoes. Mayonnaise (p. 59). 
 
 Banana Short Cake (p. 107). Caramel Sauce (p. 107). 
 
 Tuesday Supper 
 
 Pork Sausage with Fried Sweet Potatoes (p. 26). 
 
 Hit Grits 
 
 Cored Baked Apples in peel, with Whipped Cream (p. 38). 
 
 Egg Omelet (p. 72). Hot Biscuits (p. 19). 
 
 —113— 
 
Wednesday Dinner 
 
 Baked Chicken, Dressing (p. 9) . Hot Rice. 
 
 Scalloped Irish potatoes (p. 106). 
 
 Sweet potatoes with marshmallows (p. 106) 
 
 Pear Salad. Lettuce. Mayonnaise (p. 62) . 
 
 Hot Biscuits (p. 19). 
 
 Japanese Cake (p. 53) Orange Jello (p. 37) . 
 
 Coffee. Tea. 
 
 Wednesday Supper. 
 
 Oyster Soup (p. 3) 
 
 Ham. Eggs, straight up and turned, mingled on dish with 
 
 ham. Rice or Grits. 
 
 Cheese Souffle (p. 70). 
 
 Irish Potato Chips (p. 25) . 
 
 Hot Biscuits (p. 19). 
 
 Coffee Tea. 
 
 Thursday Breakfast 
 
 Oranges. Cream of Wheat with pure cream. 
 
 Toast. Breakfast Bacon 
 
 Brains and Eggs. 
 
 Waffles (p. 19). 
 
 Coffee. Tea 
 
 Thursday Dinner 
 
 Vegetable soup with crackers (p. 5). 
 Pork Roast Southern style with sweet potatoes peeled and 
 baked around it (p. 11). 
 English Peas, with Eggs a la English (p. 75). 
 Spaghetti and Cheese (p. 72). Spinach with Eggs (p. 25). 
 Corn bread muffins (p. 19) . 
 Banana Salad served on lettuce leaves with Mayon- 
 naise (p. 62). 
 Lemon Pie (p. 43) Coffee. Tea. 
 
 —114— 
 
Thursday Supper. 
 
 Steak fried French style (p. 7). 
 
 Smothered Eggs on Toast (p. 73) . 
 
 Baked grits with grated cheese on top (p. 110). 
 
 Stuffed Irish Potatoes (p. 25). 
 
 Hot Biscuits (p. 21), or Muffins (p. 19). 
 
 Coffee Tea. 
 
 Friday Breakfast. 
 
 Orange. Oatmeal or any cereal with cream. 
 
 Toast. Fried green tomatoes (p. 27). 
 
 Bacon and eggs. 
 
 Hot cakes (p. 20), with syrup. 
 
 Coffee, Tea, 
 
 Friday Dinner. 
 
 Red Snapper, Creole style (p. 15) . Creamed Irish potatoes. 
 
 Stuffed Bell Peppers (p. 27). 
 
 Carrot Salad (p, 110) a 
 
 Corn Muffins (p. 19). Baked Sweet Potatoes. 
 
 Chocolate Pie (p. 44). Coffee. Tea. 
 
 Friday Supper. 
 
 Scalloped Oysters (p. 105). Spanish Omelet (p. 77). Grits. 
 
 Cheese Straws (p. 72) s 
 
 French Fried Potatoes (p. 26). 
 
 Hot Biscuits (p. 21). 
 
 Coffee. Tea. 
 
 Saturday Breakfast 
 
 Shredded Biscuit, toasted with Peaches and Cream. 
 
 Breakfast Bacon, Toast with Eggs on top* 
 
 Hot Flannel Cakes (p. 20). 
 
 Coffee. Tea. 
 
 —115— 
 
Saturday Dinner 
 
 Creole Steak. Creamed Irish Potatoes (p. 28). 
 
 Sweet Potatoes in pan (p. 26). Stuffed Egg Plant (p. 28). 
 
 Spaghetti and Cheese (p. 72). 
 
 Tomatoes and Mayonnaise (p. 59) . 
 
 Chocolate Pudding with Sauce (p. 33). 
 
 Saturday Supper 
 
 Boiled Salmon with sauce (p. 16). Spoon Bread (p. 19). 
 
 Goulash (p. 14). Irish potato chips (p. 25). 
 
 Quick Rolls (p. 21). 
 
 Coffee Tea. 
 
 Second Sunday Dinner 
 
 Almond Bisque. 
 
 Chicken Pie (p. 9). Rice. 
 
 Cauliflower (p. 25). 
 
 Sweet Potato Pone (p. 26) . Mushrooms with English Peas. 
 
 Stuffed Tomato Salad (p. 63), on Lettuce Leaf. 
 
 Sliced Light Bread or hot Biscuit. 
 
 Marshmallow Pudding (p. 33). Whipped Cream White Loaf 
 
 Cake (p. 48). 
 
 Second Wednesday Supper 
 
 Oyster Cocktail (p. 16). 
 
 Creole Chicken with Sauce (p. 13). 
 
 Cheese Balls in Rice Nests (p. 70). Scrambled Eggs. 
 
 Hot Biscuits (p. 21). 
 
 Apple Tapioca Pudding (p. 37). Coffee. Tea. 
 
TABLE OP CONTENTS 
 
 Soups 3 
 
 Meats 7 
 
 Fish 15 
 
 Bread 19 
 
 Vegetables _ 24 
 
 Sandwiches 29 
 
 Desserts 32 
 
 Pies 41 
 
 Cakes 47 
 
 Sauces _ 58 
 
 Salads 61 
 
 Miscellaneous „ 70 
 
 Ices 78 
 
 Pickles 82 
 
 Preserves, Jellies and Canned Fruits _ 85 
 
 The Art of Drying and Canning 87 
 
 Candies 91 
 
 Light Diet for the Sick 94 
 
 Household Hints 95 
 
 Kitchen Hints 96 
 
 Table of Weights and Measures 97 
 
 Entertainments 98 
 
 Appendix _ 104 
 
 Suggested Menus 112 
 
THE YAZOO CITY HERALD PRINT 
 
 YAZOO CITY, MISS. 
 
 192a