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FARM AND HOME 
 
 COOK BOOK 
 
 and 
 
 Housekeeper's Assistant 
 
 Compiled and Edited 
 
 by 
 
 ADELINE O. GOESSLING 
 
 ^^k|^ 
 
 THE PHELPS PUBLISHING GO. 
 
 Springfield, Mass. 
 
 New York Ghicago 
 
y" 
 
 -A 
 
 K 
 
 JUBRARY of CON^5E3S 
 ;1 Tw» Copies Keteiveu 
 
 DEC 31 S907 
 
 1 CLASS '^ XXc Wu. 
 
 COPY 8. 
 
 Copyright, 1907, by 
 
 THE PHELPS PUBLISHING COMPAJVY 
 
 J 
 
The World's Heroine 
 
 The world'is always praising 
 
 All the great folk of the time — 
 The poets and musicians, and 
 
 The ministers sublime; 
 But to earth's greatest heroine 
 
 They never cast a look; 
 I'll tell you who she is^ at once — • 
 
 The blessed household cook. 
 
 We hear a lot of lauding for 
 
 The man who goes to war. 
 The artist and the sculptor. 
 
 The poet and his lore. 
 The lawyer and inventor, and 
 
 The author's famous book; 
 But we never hear a word aboujt 
 
 The blessed household cook. 
 
 Perhaps you think she isn't worth 
 
 The praise that I would give; 
 But, without her ceaseless kindness, 
 
 Pray, how long would you live? 
 We all would soon expire, if 
 
 Of food we ne'er partook; 
 So I raise my hat in honor of 
 
 The blessed household cook. 
 
 She saves the lives of thousands. 
 
 By her duties every day, 
 Though she does it in a simple 
 
 And unnoticed, quiet way. 
 But when I am an author, 
 
 I shall surely write a book 
 About the queen of womankind — 
 
 The worthy household cook. 
 
 — [Alice M. Jones, .Maine. 
 
X 
 
 ""Good cooks are born, not made, they say; 
 
 .The saying is most untrue. 
 Hard trying and these fine recipes 
 Will make good cooks of you." 
 
 Love and indigestion have no affinity one for another. On 
 the other hand, carelessly selected, improperly cooked food 
 and indigestion are twin souls. The moral is vivid. If love 
 is to be kept as a permanent dweller in the home the door 
 must be barred against indigestion. So the sensible young 
 wife begins to study the first principles of cooking. — [Mary 
 Jane McClure. 
 
INTRODUQTION 
 
 ANY and various are the cook books now: 
 on the market, but few, if any, are plain, 
 practical, thorough, and complete enough 
 for all-around use and every-day reference, 
 in farm homes — in families where plain 
 tastes and limited means forbid extravagant 
 or fancy culinary indulgences and the accompanying 
 unnecessary expenditure of time and labor. 
 
 This book is intended especially and primarily for farm 
 cooks, though it will be found equally useful and helpful in 
 the city kitchen where economy is an object. It is of course 
 understood that country or farm housekeepers have many 
 advantages their town sisters lack, such as fresh fruits, 
 vegetables, poultry, eggs, milk, cream and butter, which 
 naturally cannot always be had in city markets, where even 
 inferior grades of produce are high priced. In the average 
 farm kitchen such things are considered necessities, not 
 luxuries, and are accepted quite as a matter of course. 
 How true it is that blessings brighten when they take their 
 flight, as many an ex-country housewife could testify. 
 
 But in spite of the many advantages which the farm 
 cook enjoys, it is a deplorable fact that poor cooks are not 
 confined to city limits. It is a pity that there should be 
 any poor cooks, in city or country, since the art of plain, 
 and wholesome cooking is an easy one to master and yet 
 means so much in the life economy of working people, who 
 in turn are of the utmost importance in the grand scheme 
 of life. 
 
 Some women do not seem to realize that very intimate 
 relations exist between their own kitchens and the despised 
 liquor saloons. Poor cooks have done more to drive men 
 to strong drink than all the female temperance lecturers in 
 the world can ever hope to redeem. To accomplish the 
 most effective work for the cause of temperance, health and 
 happiness, it is therefore necessary that women should first 
 
 7 
 
FARM AND HOME COOK BOOK 
 
 of all learn how to properly prepare palatable and nourish- 
 ing food which will so well satisfy the natural cravings of 
 the average human stomach that artificial and harmful 
 stimulants will not be required. 
 
 We should eat intelligently. Food and drink are to 
 the human machine what fuel and oil are to the mechanical. 
 An engine could not get up sufficient steam to pull a big 
 load on a few sticks of soft wood or scraps of paper, and 
 a working man cannot get up sufficient ambition to make 
 the most of his opportunities on some slices of greasy 
 salt pork, with soggy potatoes and a few heavy biscuits 
 or doughnuts on the side. 
 
 It is poor economy to send all the milk and cream 
 and eggs, and the best vegetables, fruit and poultry to 
 market. Farm folk themselves deserve the best of what 
 they raise, and they should have it, too. If they wilfully 
 deprive themselves, the doctors and druggists will eventu- 
 ally get the money they saved (?) by selling all their best 
 food products and living on the husks themselves. Besides, 
 pills and tonics are not nearly so palatable and healthful 
 as eggs and cream, and fruit and vegetables. 
 
 So it all comes around to this point, that it pays to 
 eat good food, and that it is the housewife's duty to know 
 how to prepare it, after the "good man" has labored to 
 provide the necessary material. The penalties of over-eat- 
 ing are too well known to need any special mention. It 
 has been aptly said that many people dig their graves with 
 tneir teeth. The penalties of over-work are also well 
 known, and it therefore behooves the cook to so plan and 
 regulate her culinary activities that that department of her 
 housekeeping will not take up an undue amount of her 
 time or strength. 
 
 It is hoped that this little cook book will induce house- 
 wives to try an occasional change in their usual daily bill 
 of fare. The introduction of some variety will make the 
 cook's work less monotonous and is likely to be appreciated 
 by other members of the family as well. In warm weather 
 endeavor to avoid as much as possible heavy foods that heat 
 the blood. For doughnuts, mince pies and pork, substitute 
 fruits, salads, and vegetables, and eat but sparingly of meat. 
 
INTRODUCTION 
 
 Entire wheat, graham, corn and rye bread are better than 
 the white bread and ought to be served oftener. The 
 virtues of milk and fresh buttermilk ought not to be over- 
 looked either, and they might with advantage frequently 
 serve as substitutes for boiled coffee and over-steeped tea, 
 which are decidedly detrimental to health. 
 
 Amateur cooks and beginners who are ambitious to 
 extend their knowledge in the culinary line need not neces- 
 sarily learn by bitter experience alone. Almost every 
 State Agricultural College has connected with it a depart- 
 ment of Domestic Science, which issues bulletins peri- 
 odically, containing much useful information, being the 
 cream of many experiments and researches. Some of these 
 departments conduct correspondence courses for farmers' 
 wives, and the Department of Agriculture at Washington, 
 D. C, will send free of charge to anyone who asks for 
 them, bulletins on the values and chemical composition of 
 various food stuffs. The government and state departments 
 of agriculture are generally able and always willing to help 
 the farmer and his wife, because they are there to help 
 them. Don't be backward about asking for information. 
 
 The editor of this unique little cook book begs the 
 indulgence of all who may become possessed of a copy. 
 She does not claim to "know it all," and in this instance 
 has confined herself chiefly to the task of picking out from 
 among a million good recipes, kindly contributed by the good 
 cook readers of "Farm and Home," such as seemed the best 
 and the most deserving of finding a place in the "Farm and 
 Home Cook Book." 
 
 A glance through the index will prove that there is no 
 lack of variety, and every woman who is represented in 
 this book with one or more recipes has reason to be proud 
 of being found in such good company. The editor extends 
 hearty thanks to each and every one for the kindly and 
 intelligent co-operation which helped to make this book 
 possible, and that in turn, it is hoped, will help out many 
 sister cooks all over this broad land of ours, where "Farm 
 and Home" is a welcome visitor, when confronted with the 
 problem, "what shall I cook, for a change?" 
 
Recipe for a Good Appetite 
 
 A task to do, be it great or small, 
 A cheerful heart with a smile for all; 
 Faith in the good and love for our brother. 
 The wish to help, and not hinder each other; 
 Banishing useless worry and care, 
 Seasoning work with a song and a prayer; 
 Helping the old world on the right way. 
 Doing and growing a little each day, 
 
 — Celia Parker Woolley. 
 
 10 
 
Bread, Rolls, Buns and Toast 
 
 "Back of the loaf is the snowy flour, 
 
 And back of the flour, the mill. 
 Back of the mfll is the wheat and the shower 
 
 And the sun, and the Father's will." 
 
 N the culinary line there is nothing more 
 important than to know how to prepare and 
 bake good, wholesome bread — ''the staff o£ 
 life." The dry, tasteless composition mis- 
 called bread by some anxious-to-get-rich- 
 quick professional bakers, and by don't-know- 
 how housewives, is calculated to make one place undue 
 emphasis on the old saying that "man cannot live on bread 
 alone." As a matter of fact, such stuff is not only 
 unpalatable, but also lacks the nutritive elements bread ought 
 to have, being made of poor flour and deprived of what- 
 ever little good there may have been in the flour by 
 ignorant or careless handling and baking. And yet, really 
 good, wholesome, nutritious and palatable bread is not 
 expensive nor difficult to make. On the contrary, the art 
 can be easily learned by anyone who is willing and anxious 
 to learn, be she a wholly inexperienced beginner or a dis- 
 couraged amateur, desirous of improving. That our farm 
 cooks know how to bake bread is fully attested by the fol- 
 lowing delightful variety of recipes. 
 
 The Ingredients of Bread 
 
 Four of the simplest ingredients in the culinary laboratory 
 enter into the composition of a loaf of bread; yet the changes 
 through which these materials pass before a finished loaf is 
 evolved are the most complicated in all cookery. The four 
 ingredients that enter into a loaf of bread are flour, yeast, 
 salt and liquid. Milk or water, or a part of each, may com- 
 prise the latter. Bread made with milk is more nutritious, 
 but it dries more quickly than does bread in which water is 
 used. The texture of milk bread, even with slight kneading, 
 is velvelty and pleasing. Half milk and half water is quite 
 generally used. Water bread, without shortening, carefully 
 
 11 
 
12 FARM AND HOME COOK BOOK 
 
 manipulated, gives a loaf of nutty flavor, but with tough crust. 
 Water, with two tablespoons shortening to the pint, is more 
 generally preferred by American housekeepers. Opinions 
 differ as to just what properties good bread should possess. 
 Some wish a moist crumb and tender crust, others a dry crumb 
 and a flinty crust. But there are certain points upon which 
 all agree; namely, bread should be agreeable in smell and 
 taste, while it should be light and porous, and the loaf should 
 keep in good condition several days. — [J. McK. H. 
 
 About the Flour 
 
 The prime requisite for good bread is good flour. Without 
 good flour the best cook cannot possibly make good bread. 
 Obviously, it is poor economy to buy the poorer grades of 
 flour, and if your local dealer cannot or will not furnish you 
 with the best, send an order to the nearest town or city, and 
 insist upon getting the right kind. Flour made from inferior 
 wheat or wheat that has been exposed to moisture produces a 
 lieavy, moist bread, which moulds quickly. 
 
 To test bread flour, according to Mrs. Rorer, make a small 
 ball of dough from flour and water, knead well, as for bread, 
 and then quickly break the ball or biscuit in half. It should 
 break with a crack, but if it is poor flour it will first pull and 
 stretch and finally break without a sound. Another test is to 
 take a handful of flour, close the hand tightly, then open it, 
 and if the flour falls apart and does not pack, it is good for 
 bread or biscuits. The color should be a rich, creamy tint — 
 blue-white or greyish tints indicate poor, cheap flour. 
 
 Pastry flour should never be used for bread, biscuits or 
 muffins, but only for fine pastry, cakes and similar light mix- 
 tures that do not require kneading. Genuine pastry flour is 
 a pale, yellowish white, fine and starchy, and will easily retain 
 the form of the hand upon pressure. It is usually sold in small 
 boxes or bags, but very seldom, if ever, in bulk, to retailers. 
 The only permissible substitute for genuine pastry flour, when 
 that cannot be obtained, is a soft, winter-wheat flour. 
 
 Whole wheat flour is of a dark, brown color, rather coarse, 
 and should be free from bran, which is the outside coat of the 
 wheat. All the other nutritive parts of the wheat grain are 
 retained in the whole wheat flour, while only the inner por-' 
 tions are used for the fine white flour, which lacks many of^ 
 the more nutritious elements. Bread made from whole wheat 
 flour is considered by physicians to be the best diet for young 
 and old — especially those suffering from weak digestion, for 
 pursing mothers and for those inclined to be anaemic, espe-' 
 cially children inclined to rickets, and those whose teeth show 
 signs of early decay, as whole wheat is rich in alkaline phos-* 
 phates. 
 
THE BREAD DOUGH 13 
 
 Again, according to Mrs. Rorer, most graham flour sold in. 
 our markets is composed of a little white flour and a goodly 
 quantity of bran, mixed with a certain proportion of "shorts" 
 or "middlings." These particles being indestructible, graham 
 bread therefore cannot be recommended very highly for steady 
 consumption. 
 
 Experienced housewives know that flour varies in its 
 capacity to absorb moisture, and that therefore no recipe can 
 indicate exactly the necessary amount of flour to be used. A 
 little practice, perseverance and common sense will soon teach 
 ambitious beginners the methods which will produce best 
 results. 
 
 About Kneading Bread Dough 
 
 Stir sufficient flour into the sponge to make a dough that 
 may be turned on to a board sprinkled with flour; then flour 
 the hands. Draw the dough farthest from you over into the 
 center several times, and then turn the whole mass half 
 around. Draw it again from the opposite side toward the 
 center; and press it down either with the fingers or the ball 
 of the hand, then half turn again, and repeat this, with a sort 
 of rocking motion, until the dough has been thoroughly and 
 evenly kneaded. This will take at least 15 minutes. At first 
 you must add flour, just a little at a time; but after the dough 
 has lost its stickiness, knead it on a dry board. When it 
 ceases to stick on pressure, the kneading may be discontinued. 
 — [Mrs. S. T. Rorer. 
 
 When the bread dough becomes elastic and loses its stick- 
 iness, it has been kneaded suflaciently long and is ready for its 
 first raising. Kneading is really the most important part of 
 bread making. In most households, the hands are used for 
 this purpose. Good and inexpensive bread mixers can now 
 be had which save three-quarters of the labor in bread mak- 
 ing. — [A. G., Mass. 
 
 Good Bread Without Kneading 
 
 I find that the chief secret of good bread is mixing the dough 
 soft. Use any favorite bread recipe, but use more wetting. 
 Mix it so soft that you can easily beat it with a strong spoon — 
 so soft that you cannot handle the dough except with well 
 floured hands, and so soft that you cannot shape it into round 
 loaves. I mix bread in a large granite-ware pail, cover with a 
 tin cover, and wrap the whole thing snugly in an old com- 
 forter, set it on top of a high stool, which in turn I place upon 
 the top of a chair, and put all in a warm corner of the room. 
 This arrangement keeps the draughts off, and as the upper lay- 
 ers of air in the room are the warmest it secures for the bread 
 a uniform degree of warmth throughout the whole process of 
 fermentation. This is not always easy to get, particularly in 
 
14 FARM AND HOME COOK BOOK 
 
 winter. In tlie morning I turn the dough into nicely buttered 
 bread tins, smear the top with melted butter, and let stand 
 until it is double in bulk. Have the oven pretty hot for the first 
 20 or 30 minutes, and then reduce the heat somewhat. This 
 gives a deliciously crisp crust. — [Mrs. W. J. T., Vt. 
 
 About the Baking 
 
 The baking of the bread is of the greatest importance, as the 
 yeast plant must during the baking process be thoroughly 
 killed. Otherwise it is capable of setting up fermentation m 
 the stomach. If the oven is too hot and the loaves large, the 
 crust surrounding will prevent the heat from penetrating to 
 the center of the loaf. Such bread is very unwholesome. There 
 are several ways of testing the oven without a thermometer. 
 The old-fashioned baker's method was to throw flour on the 
 floor of the oven and if it browned up after 3 minutes without 
 taking fire, the oven was sufficiently heated. The ordinary 
 cook will hold her hand in the oven while she slowly counts 
 twenty. If you have an indicator on your oven, the hand 
 should register 8. When the bread is done, it should immedi- 
 ately be removed from the pans and tipped up so that the air 
 may circulate freely around each loaf. Do not cover the 
 bread even with a light cloth, as in this way the moisture is 
 held, destroying the crispness of the crust, and making the 
 center rather heavy. — [Mrs. S. T. R. 
 
 To Make Yeast Without Yeast 
 
 On Monday morning boil 2 ozs hops in 4 qts water i/^ hour, 
 strain, and when the liquor is lukewarm add a small handful 
 •ealt and V2 lb brown sugar. Mix ^/^ lb flour to a smooth paste 
 with some of the liquor and then mix all well together and let 
 stand till Wednesday, then add 3 lbs raw potatoes, grated, 
 mix well and let stand till Thursday. It should be. stirred 
 frequently and stand in a warm place. When baking bread 
 you will find that it will not require more than V2 of this 
 yeast as compared to other yeast. — [Mrs. N. E. W., Mo. 
 
 Fresh Yeast 
 
 To 4 large tablesp hot mashed potatoes add % teasp salt, 
 1 teasp sugar, and hot water enough to make a thin batter. 
 When lukewarm, add 1 cake compressed yeast, thoroughly dis- 
 solved in a little lukewarm water. Stir well and set in a warm 
 place to rise over night. I always make yeast fresh the day 
 before I bake bread. This insures sweet, delicious bread, with 
 no sour taste. — [L. M., N. Y. 
 
HOMEMADE YEASTS 15 
 
 Perpetual Yeast 
 
 Dissolve 1 cake compressed yeast in 1 pt lukewarm unsalted 
 water in which potatoes were boiled. Mix well, add Vz cup 
 sugar, stir thoroughly, pour into a 2-qt glass jar, cover loosely, 
 and then let stand in a warm place over night. Next morning 
 it will be a foaming mass. Put the rubber on the can, screw 
 the cover down tight and set away in a cool place. When 
 ready to make bread, pour into the can of yeast foam prepared 
 as above, 1 pt lukewarm water in which potatoes were cooked, 
 mix well, and then stir in ^4 cup sugar. Let the can stand 
 open in a warm place about 5 hours, or until the contents are 
 very light and foamy. Then stir it down and use 1 pt of the 
 mixture for raising four loaves of bread. Put the rubber and 
 cover on the jar again and keep in a cool place. Some of this 
 yeast may be used once or twice a week, or every night, by 
 adding fresh potato water and sugar as described above. — 
 [Mrs. C. E. A., N. H. 
 
 Potato Yeast 
 
 To 1 qt hot, unsalted, mashed potatoes, add 1 qt hot un- 
 salted water in which the potatoes were boiled, and a paste 
 made of 3 tablesp flour and a little cold water. Beat well, and 
 then add 3 tablesp sugar, 2 tablesp salt and 1 pt cold water. 
 When this mixture is lukewarm, add 1 cake compressed yeast, 
 thoroughly dissolved in a little lukewarm water. Let stand 
 in a warm place until light, and when light, use as much of 
 this yeast as you have water — 1 qt yeast and 1 qt water with 
 flour enough to knead to the proper consistency will make 
 about five or six loaves of bread. — [Mrs. J. B., Kan. 
 
 Raw Potato Yeast 
 
 Peel and grate 5 medium sized raw potatoes, put in a gal 
 crock and add V2 cup each salt and sugar, and stir it well, 
 then pour in boiling water, stirring constantly until the mix- 
 ture thickens. Stir or beat with a spoon occasionally while 
 allowing it to cool, and when lukewarm add i/4 pt old yeast 
 or ^ cake compressed yeast dissolved in a little lukewarm 
 water. Set away in a warm place until light. — [Mrs. D. L. A., 
 Ore. 
 
 Hop and Raw Potato Yeast 
 
 Boil a handful of hops in 1 qt water, then strain, pour the 
 liquid in a jar and add to it 1 cup sugar, Vz cup salt, 1 level 
 tablesp ginger and 8 medium sized raw potatoes, grated. Mix 
 well, and when lukewarm, add 2 cakes compressed yeast, thor- 
 oughly dissolved in a little lukewarm water. Cover and let 
 
16 FARM AND HOME COOK BOOK 
 
 stand in a warm place till light, then seal and keep in a cool 
 place. One cup of this will be plenty for three loaves of bread. 
 Shake the jar well before using this yeast. — [Mrs. B. B. G.,. 
 Mass. 
 
 Buttermilk Yeast Cakes 
 
 Scald 1 qt fresh buttermilk but do not let it boil, and while 
 it is scalding hot sift in about l*^ qts white corn meal mixed 
 with 1 teasp salt. Stir vigorously, and when the mixture is 
 lukewarm stir in 1 cake compressed yeast, dissolved in a little 
 lukewarm water. Set away in a warm place to rise, and when 
 the mixture has become very light, stir it down again. Do 
 this three times and then add more corn meal and flour suffi- 
 cient to make the mass stiff enough so it will stick together and 
 can be easily handled. Form into small cakes and let them 
 dry. — [L. M., N. Y. 
 
 Tanzy Yeast 
 
 Boil together in 1 pt water, 1 large potato, and about 10 
 tanzy leaves. When the potato is soft, skim out the tanzy 
 leaves, mash the potato fine and when lukewarm stir in 2 
 tablesp flour and 1 cake compressed yeast, dissolved in a lit- 
 tle lukewarm water, 1 tablesp sugar and 1 teasp salt. Set 
 away in a warm place until light and foamy, then stir in about 
 iy2 pts white corn meal. It should be quite stiff. Roll out on 
 a well floured board, about V2 inch thick, cut in 1-inch 
 squares, and dry. Store in sealed paper bags and hang in a 
 cool place. Use one of these cakes for three loaves of bread. — 
 [Mrs. M. McC, Kan. 
 
 Jug Yeast 
 
 Wash and peel 6 medium sized potatoes, cut into quarters 
 and boil until soft. While the potatoes are cooking, steep a 
 handful of hops in 1 pt Vv^ater. When the potatoes are well 
 done, mash them fine, sift over them 1 pt flour, add % pt 
 sugar and scant % pt salt. Mix well and then pour over this 
 the hot water in which the potatoes were cooked and the 
 strained water in which the hops were steeped, and beat all 
 well together until smooth. Then add enough water to make 
 1 gal in all. When lukewarm add 2 cakes compressed yeast, 
 thoroughly dissolved in a little lukewarm water. Stir well and 
 set away in a warm place until it ferments and is light, then 
 pour in a jug, cork tightly, and keep in cool place. Use about 
 % pt of this yeast for a baking of bread. — [Mrs. H. C. H., 
 Col. 
 
WHITE RAISED BREAD 17 
 
 Homemade Baking Powder 
 
 To 1 lb and 2 ozs cream tartar add y^ lb bi-carbonate of 
 soda and ^A lb fine cornstarch. Mix well and sift through, 
 a very fine sieve at least six times to be sure that the ingredi- 
 ents are evenly distributed. All the ingredients must be dry, 
 and the baking powder should be kept in a close tin, and set 
 away in a dry place. Weigh the ingredients exactly, accord- 
 ing to the above given quantities. Too much soda will cause 
 yellow or brown spots to appear in the batters where this bak- 
 ing powder is used, and besides being unpalatable, when too 
 much soda is used it hinders digestion. — [A. G., Mass. 
 
 White Bread 
 
 At noon, when the potatoes are cooked for dinner, select 
 3 about the size of an q^z, mash very fine, add 1 level tablesp 
 salt, 2 of sugar and 3 of flour. Mix all well together, then 
 add scant % cup boiling water, stirring vigorously, and when 
 lukewarm add % cake compressed yeast dissolved in a little 
 lukewarm water. Stir the mixture well, cover and let stand 
 in a warm place. In the evening scald 2 cups sweet milk, 
 pour it into the mixing pan, add 2 cups cold water, and when 
 lukewarm add the light yeast mixture, and mix stiff with warm 
 flour. Turn out on the bread board and mould into a large 
 loaf, kneading about 10 or 15 minutes; then return to the mix- 
 ing bowl, cover, and set in a warm place over night. In the 
 morning knead it down and divide into three loaves. Put into 
 greased tins, and set in a warm place to rise until they have 
 doubled in bulk. Bake one hour in a moderately hot oven. — 
 [Mrs. B. G., N. Y. 
 
 Yeast Bread (Compressed Yeast) 
 
 At noon pour 1 qt water from the boiled potatoes over 1 
 cup granulated sugar and let stand till lukewarm, then add 1 
 compressed yeast cake, stir well, cover, and set in a warm place 
 until next morning. Put 2 qts warm sifted bread flour in the 
 mixing pan, make a hole in the middle, put in y^. cup sugar, a 
 little salt, and a small piece of lard, then add 1 pt yeast as 
 prepared above, and 1 qt lukewarm water. Stir well, cover 
 and set in a warm place to rise. When light and foamy, mix 
 stiff, adding more flour if necessary, and knead from 5 to 15 
 minutes or longer. Let rise again, and when light shape into 
 small loaves, but do not add any more flour. Place in dripping- 
 pans so the loaves just touch, brush with melted lard, and set 
 to rise in a warm place. When light, but not too light (it 
 should be no more than double in bulk), bake in a hot oven 
 about 50 minutes. When done, take out, brush over with 
 melted butter, cover with a light clean cloth and let cool. 
 Keep the balance of the prepared yeast in a jar in a cool place. 
 
18 FARM AND HOME COOK BOOK 
 
 and the next time, the day before you wish to bake, start the 
 yeast as before, only use the remaining prepared yeast, instead 
 iOf the compressed. — [Mrs. E. McC, N. Y. 
 
 Wliite Bread (Perpetual Yeast) 
 
 For four loaves bread use 3 qts flour, 1 scant qt lukewarm 
 water, 1 tablesp salt and 1 pt perpetual yeast. (See perpetual 
 yeast recipe.) Knead the dough until thoroughly mixed, rub 
 the outside of the mass with a tablesp lard, or lard and butter, 
 put in a bowl, cover, and set in a warm place to rise over night. 
 Next morning mould into loaves, let stand in a warm place 1 
 hour, and when light bake 1 hour in a hot oven. — [Mrs. C. E. 
 A., N. H. 
 
 Potato Yeast Bread 
 
 Sift 3 qts warm flour in a warm mixing bowl with 1 tablesp 
 salt, % tablesp sugar and % tablesp lard, then add 1 pt potato 
 yeast, and 3 pts lukewarm water. Knead thoroughly, set in a 
 warm place, and let rise over night. Next morning mould into 
 loaves, set in a warm place until it has doubled in bulk, and 
 then bake. — [Mrs. D. L. A., Ore. 
 
 Hop Yeast Bread 
 
 After tea time make a thin sponge with warm flour, 3 pts 
 warm water and 1 cup hop yeast. Cover and let stand 2 hours 
 in a warm place until light; then knead into a loaf, cover, and 
 let stand in a warm place over night. In the morning mould 
 into three loaves, let rise, and when light bake 1 hour. Have the 
 oven quite hot when the loaves are first put in, and gradually 
 moderate the heat. — [M. D., O. 
 
 About "Salt Rising" or "Emptyings" 
 
 This sponge or leavening is made by fermenting flour and 
 water or milk without the addition of ordinary yeast. The true 
 conditions of this fermentation are not exactly known. Judg- 
 ing from the odor produced, bacteria play an important part 
 in the "fermentation." Then, too, the wild yeast plants of the 
 air find this an exceedingly good resting place, and grow with 
 great rapidity. Whether or not this bread is wholesome, is an 
 open question. We know this, that in a perfectly clean room 
 (and by this we mean a room surgically clean, one free as nearly 
 as possible from all germ contaminations) it is almost impossi- 
 ble to make good "emptyings." Carry the basin from this room 
 to one where the floor is covered with carpet, especially if the 
 carpet has not been carefully cleaned or shaken recently, and 
 almost immediately you will have a pitcher full of foaming 
 "emptyings." We fully realize that many persons have eaten 
 hread made after this method for years, and are, perhaps, in 
 fairly good health. The question is, then, what would they have 
 
SALT RISING BREAD 19 
 
 been if, instead, they had always used good bread? The effect 
 of heat upon bread greatly influences its digestibility. "Salt 
 rising" bread will not bake as easily or quickly as that made 
 with yeast. The crust is always light and soft, and the crumb 
 moist; seeming to hold much more water than other breads. 
 This sponge, made from the wild yeast floating in the air, and 
 unwholesome yeasts used in bread making, are the frequent 
 causes of indigestion. This bread then should be used but 
 sparingly, if at all. — [Mrs. S. T. Rorer. 
 
 Salt Rising Bread I 
 
 To 1 small cup new milk add 1 scant cup boiling water, and 
 stir ipto this 1 large cup white corn meal, and enough flour to 
 make as thick as cake batter, 1 tablesp sugar, i/^ teasp salt, 
 and a small pinch of soda. Set away in a moderately warm 
 place over night. In the morning it will be light. Stir in a 
 little warm water and a little flour to make of the proper con- 
 sistency, and then set the mixing bowl in a vessel of warm 
 water over the back of the stove, and by the time breakfast is 
 over it will probably have risen to the top of the tin, or be 
 thoroughly light. Next sift into a bread mixing pan enough 
 flour for a large loaf (about 1 qt or more), add a little lard, 
 salt and sugar, and mix up with the foamy ^'rising," using a 
 little warm water if more wetting is needed. Knead well, shape 
 into loaves, put in well greased pans, and set in a warm place 
 to rise. When light bake in a not too hot oven. I have used 
 this recipe for 15 years, and it has never failed me. I usually 
 use a quart fruit can to prepare the "rising." — [E. A. E., N. C. 
 
 Salt Rising Bread II 
 
 Put into a qt pitcher or .iar 1 pt boiling water, 1 teasp 
 sugar, and % teasp each soda and salt. When cool enough to 
 bear your hand in it, add flour to make a thick batter, beat 
 well, and put the jar or pitcher m a vessel filled with hot v/ater 
 but not hot enough to scald the mixture. Keep up a uniform 
 temperature until the "rising" is light. If set early in the 
 morning, it will be ready just before noon to make sponge. 
 Add 1 qt warm milk and flour to make a sponge. Set in a 
 warm place and when light make into loaves and let them rise 
 again. Care should be taken not to let them rise too long, or 
 the bread will be dry and tasteless. — [Mrs. J, A. W., Mo. 
 
 Directions for Steaming Bread 
 
 For moulds, if you do not have the boughten ones, use l-lb 
 baking powder cans, or cottolene cans, or small lard pails, with 
 covers to fit snugly. Butter the inside of the moulds well, and 
 also the inside of the covers. Fill the moulds no more than 
 two-thirds full, to allow space for swelling. If you do not own 
 
2 FARM AND HOME COOK BOOK 
 
 a "steamer," it is a good plan to set the covered mould inside 
 of a larger vessel with a thin little piece of wood in the bottom, 
 and fill the outside vessel with boiling water to within an inch 
 of the top of the mould, but no more, as otherwise the water 
 would leak into the mould while boiling. Cover the outside 
 vessel securely, and boil steadily for the length of time the 
 recipe calls for. It is important that the water should not stop 
 boiling until the bread is done, otherwise the bread will be 
 soggy. Have a kettle of hot boiling v/ater always in readiness, 
 and if necessary add a little water to the steaming vessel, if the 
 water in it boils away too much. When done remove the cover 
 from the mould, and put the bread in the oven about 5 or 10 
 minutes, to dry and brown. — [A. G., Mass. 
 
 Entire Wheat Bread 
 
 Sift 2 V2 cups entire wheat flour with 1 scant teasp soda and 
 V2 teasp salt, add 1 cup buttermilk. Mix well, then turn into 
 greased pans and bake V2 hour. If liked 1 or 2 tablesp sugar 
 may be added. — [J. B. J., O. 
 
 Baked Graham Bread 
 
 To V2 cup molasses or scant % cup brown sugar add V2 cup 
 each white flour and corn meal, 2 cups each graham flour and 
 sour milk, and 1 teasp soda dissolved in a little warm water, 
 added last. Bake in 1-lb baking powder cans, about % hour. 
 — [Mrs. B. W. A., Cal. 
 
 Steamed Graham Bread 
 
 To 1 % cups graham flour add 1 cup wheat flour, ^/^ cup corn, 
 meal, 1 teasp baking powder, i/^ cup sugar, 1 egg, 2 tablesp 
 butter, 1 cup each sweet milk and buttermilk in which dissolve 
 1 teasp soda, 1 % cups molasses, and a pinch salt. Steam 2 
 hours, then bake 2 minutes. — [Mrs. E. V., N. Y. 
 
 Raised Graham Bread I 
 
 Early in the morning scald 1 pt fresh milk, and while hot 
 add 1 teasp butter or lard, and small pinch soda. When luke- 
 warm add 1 cake compressed yeast dissolved in a little luke- 
 warm water. Mix well, then add 1 qt graham flour, 1 pt 
 wheat flour, V2 cup sugar, and 1 teasp salt. The ingredients 
 should all be lukewarm. Mix well, and if there is not quite 
 enough wetting, add a little more lukewarm water. Cover, 
 and set in a warm place to rise. When light (which ought to 
 be in a few hours) divide into two loaves, mould on a well 
 floured board, just enough to shape them into loaves. Put in 
 greased tins, cover with a cloth, and set in a warm place ta 
 rise again. When light, bake about 1 hour, and when done, 
 
GRAHAM AND RYE BREAD 21 
 
 remove from the tins immediately and place on a clean cloth 
 until cold. — [Mrs. A. C, Mass. 
 
 Raised Graham Bread II 
 
 To 1 pt light bread sponge add 1 pt lukewarm water, and 
 then stir in 1 qt graham flour, a little salt, and Vs cup sugar. 
 Knead to the proper consistency with white flour, and let rise 
 the same as white bread. This will make two loaves. — [Mrs 
 J. W. M., Pa. 
 
 Rye Bread 
 
 Sift and mix together 1 1^ qts rye meal, i^ qt white flour, 1 
 level tablesp salt, and V2 tablesp caraway seed. Make a hollow 
 in center of flour and pour in 1 cake fresh compressed yeast 
 dissolved in 1 qt lukewarm milk and water mixed, and 1 level 
 tablesp melted lard. Stir in a little bit of the surrounding 
 flour to make a soft sponge, cover, and set in a warm place to 
 rise. At the end of 1 or 2 hours it will be light. Then work 
 into the sponge the rest of the surrounding flour, using a big 
 wooden spoon, and work about 10 minutes, tlien cover and 
 again put away in a warm place to rise, which will take from 2 
 to 3 hours, when it should double in bulk. Turn out on mix- 
 ing board, sprinkle with white flour, and knead into loaves, 
 kneading each loaf about 10 minutes. Put each loaf into 
 greased pans, cover with a clean cloth, and let rise again. 
 When light put into a moderately hot oven anci turn bread 
 every 10 minutes for the first ^/^ hour (three times), so that it 
 w^ill raise even. After the first i/^ hour increase the heat some. 
 After the loaves have baked 1 hour, take them out of the pans 
 and put them on the bare oven shelves, and bake Vz hour 
 longer. This will make a nice brown crust all around. When 
 done wrap in a clean cloth, and lean against something until 
 cold. When compressed yeast is not on hand, Vz cake dry 
 yeast may be used by starting the sponge the day before. — 
 [Mrs. G., Wis. 
 
 Oat Meal Bread I 
 
 Pour 3 cups boiling water over 1 cup rolled oats, add V2 cup 
 molasses or sugar, 1 tablesp lard, and 2 teasp salt. When luke- 
 warm add V2 or % cake compressed yeast dissolved in a little 
 lukewarm water (in winter it may be necessary to use 1 whole 
 cake yeast), then add enough bread flour to make a firm 
 dough, and knead. Let rise over night, then mould into two 
 loaves, and when light, bake about 1^ hours. — [G. I. C, Mass. 
 
22 FARM AND HOME COOK BOOK 
 
 Oat Meal Bread II 
 
 Take any desired quantity of bread sponge and before you 
 liave kneaded it quite stiff enough, for bread, work in enough 
 oat meal to make it stiff, then shape into loaves, grease well 
 all over, and set in a warm place to rise. It will take longer to 
 rise then ordinary white bread. When light, bake. — [Mrs. W. 
 W. P., Okla. 
 
 Barley Bread 
 
 To 1% cups hot, boiled barley mush, add 3 tablesp sugar, 2 
 tablesp butter, and 1 teasp salt. Mix well and when lukewarm 
 add V2 cake compressed yeast, dissolved in % cup lukewarm 
 water. Mix well and then knead in sufficient flour to make a 
 stiff dough. Knead until elastic, then set in a warm place to 
 rise, and when light mould into loaves, let rise again, and 
 when light, bake. Bread made with mush requires a larger 
 quantity of flour, and the dough should be mixed stiffer than 
 ordinary bread dough. — [J. H. 
 
 Baked Brown Bread I 
 
 To 1 pt light bread sponge add V2 cup molasses and a little 
 salt, and when well mixed stir in graham flour until the batter 
 is quite thick. Put in well greased bread tins to rise, and 
 when light bake a little longer than white bread. — [Mrs. E. 
 W., N. Y. 
 
 Baked Brown Bread II 
 
 Put 1 cup molasses and 1 teasp soda over the fire and stir 
 until it foams, then add 1 pt sweet milk, 1 teasp salt, and 4 
 cups graham flour sifted with 2 teasp baking powder. If all 
 graham flour is not liked use 3 cups graham and 1 cup white 
 flour. Stir well, put into well greased tins, let stand 2 hours 
 to rise, and then bake. — [E. T., N. Y. 
 
 Steamed Brown Bread I 
 
 To 1 cup white flour add 1 cup graham flour, ^ cup yellow 
 corn meal, 1 teasp soda dissolved in 1 y2 cups sour milk, 1^ cup 
 N O molasses, and pinch salt. Steam 2 i/i hours, then put in 
 the oven about 5 minutes. — [Mrs. J. W. Van B., Wis. 
 
 Steamed Brown Bread II 
 
 To 3 cups sifted graham flour add 1 cup corn meal, % cup 
 sugar, 1 cup molasses, 2 cups buttermilk in which dissolve 2 
 teasp soda, V2 teasp salt, and lastly 2 cups seeded raisins 
 dredged with flour. Put into 1-lb baking powder cans well 
 greased, filling a little over half full. Steam 3 hours. — [A. C, 
 Pa. 
 
BROWN AND BRAN BREAD 2Z 
 
 Steamed Brown Bread III 
 
 To 2 cups corn meal add 2 cups rye meal, % cup molasses 
 and 1 heaping teasp salt. Mix well and then stir in 3 cups 
 boiling hot water. When smooth add 1 cup sour milk in which 
 1 teasp soda has been dissolved, and then add 2 cups sifted 
 graham flour. Mix well, steam 4 hours, and then bake V2 
 hour. — [Mrs. C. E. W., Mass. 
 
 Bran Bread 
 
 Sift and mix together 4 cups wheat bran, 2 cups wheat flour^ 
 1 teasp soda and V2 teasp salt, then add 4 cups sour milk and 
 1 cup molasses. Turn into well greased bread pans and bake 
 in moderately hot oven about 1 hour. — [Mrs. A. M., Ct. 
 
 Currant Bread 
 
 To 1 qt bread sponge add i/^ cup molasses, 2 tablesp short- 
 ening, 1 teasp each salt and cinnamon, Vz teasp cloves, V2 lb 
 clean currants, and i/i lb seeded raisins, with flour enough to 
 make a stiff dough. Turn into well greased pans, also grease 
 the top of the dough, cover, and set in a warm place to rise. 
 When light, bake.— [Mrs. J. L. P., Fla. 
 
 Hominy Bread 
 
 To % pt cold, boiled hominy, add salt to taste, V2 pt corn 
 meal, 2 well-beaten eggs, 1 tablesp lard or butter, and suffi- 
 cient sweet milk to make a thick batter. Turn into well 
 greased pan and bake. — [Miss M. C. G., Ala. 
 
 Mush Bread 
 
 Prepare corn meal mush in the usual manner, and to 2 qts 
 of the hot mush add 2 qts whole wheat flour or graham flour. 
 Mix with a large wooden spoon and while mixing add 1 cup 
 maple syrup or N O molasses, 1 teasp salt, and butter the size 
 of a walnut. Mix well and when lukewarm add 1 qt light 
 bread sponge. When this is well mixed add i/^ teasp soda and 
 warm flour enough to knead and mould into small loaves. Put 
 in well greased pans, let rise and when light bake in a moder- 
 ate oven about % hour. When done remove from the pans„ 
 rub the loaves with butter, wring a clean cloth out of hot water, 
 lay it over the bread, and let stand till cold. The crust will be 
 nice and tender. Follow the same plan for softening crust of 
 any bread. — [A. G., O. 
 
 Pumpkin Bread 
 
 To 1 cup stewed pumpkin add pinch salt, 1 egg, 2 teasp each 
 sugar and molasses, 1 cup sweet milk, 1 teasp soda dissolved 
 in 1 cup sour milk, and a mixture of corn meal and white flour 
 
24 FARM AND HOME COOK BOOK 
 
 enough to make a batter as for sponge cake, using i^ part flour 
 and % part corn meal. Pour 3 or 4 tablesp thick sweet cream 
 over the top of the batter just before placing the pan in the 
 oven. — [Mrs. E. R. S., N. Y. 
 
 Light Corn Bread 
 
 Add 1 tablesp sait to 1 qt water, bring to a boil and then 
 stir in enough corn meal to make a medium thick mush. Let 
 boil up once and remove from the fire, stir in 2 qts cold water, 
 and thicken with corn meal until stiff. Cover and set in a 
 warm place to rise. When it is light it will puff up, and the 
 batter will crack open and seem thinner. Stir in i/^ cup sugar 
 and 1 cup flour, and let rise again, which will take about 15 or 
 2 minutes; then pour the mixture into a deep, well greased 
 pan and bake in a hot oven. — [Mrs. W. T. F., Mo. 
 
 Corn Meal Egg Bread 
 
 To 2 1/^ cups corn meal add % cup white flour, 1 teasp salt, 
 2 tablesp sugar, 1 scant teasp soda dissolved in 1 cup sweet 
 milk, 2 beaten eggs, and 1 cup sour milk or cream. Beat well, 
 put 1 tablesp butter into a hot spider, just large enough to 
 bake a cake the size of a breakfast plate, pour the batter into 
 this and then pour over it 1 cup sweet milk, but do not stir. 
 Bake about 25 to 30 minutes in a hot oven. When the cake is 
 cut, the milk poured in last will show in delicious creamy veins 
 running through it. — [Mrs. G. A. S., N. Y. 
 
 Corn Bread (No Eggs) 
 
 To 2 cups corn meal add 1 cup flour, % cup sugar, 1 teasp 
 soda and V2 teasp salt. Sift these ingredients well, then add 
 ^ cup melted lard, and enough buttermilk or sour milk to 
 make a batter as for griddle cakes. Pour into well greased 
 pans about % inch deep, and bake 15 minutes. — [M. M., Ind. 
 
 New England Corn Bread 
 
 Scald 1 cup white corn meal with just enough boiling water 
 to moisten it. Let stand about 10 minutes, then add enough 
 cold water to make a soft batter. When lukewarm add V2 cup 
 liquid yeast, % cup molasses, ^^ teasp each salt and soda, and 
 
 1 pt rye flour. Beat well, cover, and let rise until the mixture 
 cracks on top, then stir it down, pour into buttered and floured 
 tins, let rise again, sprinkle the top lightly with flour, and bake 
 
 2 hours in moderate oven. — [Mrs. D. W. C, British Columbia. 
 
 Richmond Corn Bread 
 
 Put 2 tablesp lard in a small, deep, tin pan and place in a 
 liot oven. Beat 1 egg thoroughly in another dish, add ^/^ cup 
 
CORN AND SWEET BREAD 25 
 
 sweet milk or water, and then sift in 1 cup white corn meal 
 with 1 scant teasp baking powder and a little salt. Beat welU 
 and then pour in the melted lard which had been placed in the 
 tin pan in the oven, stir well, and then pour the mixture into 
 the hot pan. Some people like a slice of bacon placed on top 
 of the batter. Bake 15 minutes in a quick oven. Serve with 
 fried fish or chicken. — [Mrs. H. L., Va. 
 
 Chesterfield Corn Bread 
 
 This is to the south what fried mush is to the north, but we 
 think it more palatable and hygienic. To 1 cup corn meal add 
 pinch salt and 1 scant teasp baking powder. Mix well, then stir 
 in water enough to make a batter that can be poured out. Have 
 a large pie pan with 1 tablesp lard in the oven getting hot while 
 preparing the batter. Pour the batter into the hot pan, and 
 bake in a quick oven until nicely browned. This can also be 
 baked on top of the stove on a hot, well greased skillet, and 
 turned, to brown both sides evenly. — [Mrs. H. L., Va. 
 
 Sweet Bread 
 
 To 1 qt light bread sponge add 2 ozs butter, 4 ozs sugar, and 
 1 tablesp each cinnamon and caraway seed. Knead thoroughly, 
 let rise, knead again 10 minutes, then put in greased baking 
 pan, brush the tops with melted butter and when light bake in 
 a moderate oven. — [Mrs. J. B., Kan. 
 
 German Bread 
 
 To 2 cups light bread dough add- scant V2 cup butter and 
 lard mixed, 1 cup sugar, 2 cups milk in which dissolve Vz teasp 
 soda, 1 teasp each cinnamon and vanilla, and 1 cup seeded rais- 
 ins. Stir with flour as stiff as bread dough, let rise, mix, let 
 rise again, then mould into loaves. Score the tops several 
 times with a sharp knife, brush with milk, sprinkle with sugar,. 
 let rise, and when light, bake. — [G. L. N., N. Y. 
 
 Swedish Bread 
 
 Take any desired quantity of light bread dough, roll out 
 about V2 inch thick, rub with melted butter, sprinkle with 
 sugar and raisins or currants, and a dusting of nutmeg or cin- 
 namon. Roll up, let rise Vz hour in a well buttered pan, then 
 rub a little melted butter on the outside of the loaf, and bake 
 in a hot oven V2 hour. — [M. B. G., Wis. 
 
 Scotch Bread 
 
 When making bread reserve enough for a small loaf and 
 when the dough is ready for the last rising roll out and spread 
 with a mixture of i/4 cup butter and % cup sugar. Roll up and 
 
•26 FARM AND HOME COOK BOOK 
 
 i:nead till smooth, using as little flour as possible, then roll out ! 
 
 again and spread with V2 or % cup seeded raisins. Roll up \ 
 
 -and knead as gently as possible, till the fruit is well mixed with I 
 
 the dough, then put in well greased pans, let rise till very light, , 
 
 brush the top lightly with melted butter, sift over with some ; 
 
 sugar, and bake in a moderate oven. — [Mrs. F. E. A., Wash. i 
 
 Bread Sticks or Braids '^ 
 
 Make a sponge of 1 cup scalded milk, cooled to lukewarm, 1 ; 
 
 ^up compressed yeast dissolved in i/4 cup lukewarm water, and i 
 
 flour enough to make a soft batter. Cover and let stand in a | 
 
 warm place, and when light add % teasp. salt, 1 tablesp sugar, : 
 
 2 tablesp butter, the beaten white of 1 egg, and flour enough ! 
 to make a dough that can be handled. Break off small pieces, 
 shape into balls, then with the hands roll on a board, without i 
 using flour, into long round strips of uniform size and shape. ! 
 The strips should be no thicker than a thick lead pencil. Lay ; 
 the strips in a well greased dripping pan, allowing space ', 
 between for swelling, let rise until light, and then bake in a i 
 hot oven. If the braids are wanted, roll the strips to the desired : 
 length, pinch the tops of three of four together, and then braid : 
 them loosely, and pinch the ends together. Let rise and when 1 
 light, bake. — [J. H. 
 
 Raised Tea Rolls \ 
 
 In the morning rub 2 teasp shortening (lard or butter) into \ 
 
 3 pts flour, add 1 teasp salt, 2 tablesp sugar, 14 cake compressed \ 
 yeast dissolved in a little lukewarm water or milk, and luke- ; 
 warm water or milk (or half and half of each), enough to i 
 make a soft dough. Cover and let rise until light and spongy. ! 
 When light knead with flour and roll out about % inch thick, ' 
 <jut with biscuit cutter, brush each with a little melted butter, ! 
 dent with tlie back of a silver knife through the center, fold ; 
 over, lay in a well greased tin, set in a warm place to rise, and ; 
 when light, bake in a rather quick oven. — [Mrs. C. E. A., N. H. \ 
 
 Baking Powder Rolls i 
 
 Sift 1 qt flour with 3 teasp baking powder, 1 teasp sugar, and | 
 a little salt. Rub in I tablesp cold butter, add 1 well-beaten j 
 egg, and enough milk to make a smooth dough as soft as can ! 
 be handled. Roll out Yz inch thick, cut with biscuit cutter, ! 
 brush the top of each with melted butter, dent the center of i 
 each with the back of a silver knife, fold half over, put in well ! 
 greased tins, and bake in a rather quick oven. — [Mrs. N. S., ; 
 Mich. i 
 
 Cinnamon Rolls j 
 
 Make a good, rich baking powder biscuit dough, roll as for ;; 
 -biscuits and spread liberally with sugar, butter and cinnamon; j 
 
TEA ROLLS AND BUNS 27 
 
 roll up, pinch the-edges together, cut in slices, put a piece of 
 butter on each slice, and bake immediately in a quick oven. — 
 [B. G. R., Kan. 
 
 Raised Cinnamon Rolls 
 
 When bread sponge is ready to mould into loaves take about 
 1 qt, roll out about ^^ inch thick, and spread lavishly with a 
 mixture of a generous V2 cup butter and 1 cup brown sugar 
 creamed together and highly flavored with cinnamon. Roll up 
 and pinch the edges together, cut the roll in slices about ^ or 
 % inch thick, set in a warm place to rise, and when light, 
 bake. — [C. L., Ind. 
 
 French Rolls 
 
 Sift 1 qt flour with 1 teasp salt and 2 teasp baking powder, 
 then rub in 1 tablesp butter or lard, and add 1 scant pt sweet 
 milk. Turn the dough out on a floured board, give it one or 
 two vigorous kneadings to make it smooth, then divide, break 
 off small pieces, roll with the hands, brush tops with milk, and 
 bake in a hot oven 15 minutes. — [M. A. G., O. 
 
 Buttermilk Rolls 
 
 To scant 1 pt buttermilk add 2 tablesp sour cream, 1 teasp 
 each sugar, salt and soda, and 1 qt sifted flour. Bake in well 
 greased iron roll pans. Sour milk may be used in place of 
 buttermilk.— [M. B.. Vt. 
 
 Graham Rolls 
 
 To 1% cups sour milk or buttermilk add 1 tablesp sour 
 cream, 1 teasp each soda, salt and sugar, and then mix quite 
 stiff with 1 part white flour and 2 parts graham flour. This 
 will make one doz rolls. — [Mrs. W. J. B., Me. 
 
 Squash Rolls 
 
 To 1 cup boiled and sifted squash add 1 beaten egg, 2 tablesp 
 sugar, 2 cups sour milk in which dissolve 1 teasp soda, Vz teasp 
 salt, and sifted flour to make a stiff batter. Bake in well 
 greased roll ans in a quick oven. — [E. I. Me. 
 
 Bran Rolls 
 
 To 1^4 cups clean wheat bran add 1 cup entire wheat flour, 
 V2 cup best molasses, 1% cups sour milk in which dissolve ^^ 
 teasp each soda and salt. These are all the ingredients that 
 are necessary, but the rolls will be more palatable and lighter 
 if a little melted butter is added and 1 beaten egg. Bake in 
 well greased gem pans in a moderately quick oven. Bran 
 rolls or bread help to cure constipation. — [Mrs. H. E. R., Vt. 
 
28 FARM AND HOME COOK BOOK 
 
 Potato Rolls 
 
 Pare and boil until soft 4 good sized potatoes, then mach 
 them smooth and add 1 heaping tablesp butter, 1 teasp salt, 1 
 or 2 well-beaten eggs, 1 pt sweet milk, lukewarm, and 1 scant 
 pt light bread sponge, with enough flour to make a dough that 
 can be kneaded. Set in a warm place to rise, and when light 
 shape into balls the size of an egg. Let rise again, and when 
 very light bake 15 or 20 minutes in a moderately hot oven. — 
 [E. L. R., S. D. 
 
 Plain Buns 
 
 Mix together i/l cup lively yeast, 1 cup sweet milk, scalded 
 and cooled to lukewarm, V2 teasp salt, and 2 cups warm flour. 
 Cover, and set in a warm place to rise, and when very light 
 work in V2 cup sugar and 2 tablesp butter; then knead well 
 about 10 minutes, using no more flour than necessary. Shape 
 into biscuits a little larger than an egg, place on buttered tins, 
 and set in a warm place to rise. When very light bake in a 
 moderately hot oven. The tops of the buns may be brushed 
 over with the beaten white of an egg sweetened, about 15 or 20 
 minutes before removing from the oven, or sprinkled with 
 moist sugar just afte- -emoving from the oven. — [Miss E. I. B., 
 Cal. 
 
 Sweet Buns or Rusks 
 
 Mix together 1 pt mashed potatoes, 1 cup sugar, and 1 cup 
 liquid yeast. Let stand in a warm place over night, and next 
 morning add 1 scant cup butter, 1 cup sugar, 2 or 3 well-beaten 
 eggs, and warm sifted flour enough to make a sponge. Set in 
 a warm place to rise and when light knead, using no more 
 flour than necessary. Let rise again, then shape into small 
 buns, put in well greased pans, let rise till light, then brush the 
 tops with sweet cream, sprinkle with sugar and bake in a mod- 
 erate oven. Another way: After the dough has raised for 
 the second time, roll out ^^ inch thick, spread with cream, 
 sprinkle v/ith sugar, roll up like jelly cake, pinch the edges, 
 and cut off slices about % inch thick. Place flat on a well 
 greased pan, let rise till light, and bake in a moderately quick 
 oven. — [E. M. C, Mich. 
 
 Rusks 
 
 To 2 cups raised bread dough add 1 cup sugar, scant i/^ cup 
 butter, 1 or 2 well-beaten eggs, and sifted flour enough to 
 make a stiff dough. Set in a warm place to rise, and when 
 light mould into small biscuits, shaped high. Let rise again, 
 and when light sift sugar and cinnamon over the tops and bake. 
 — [M. D., O. 
 
RUSKS AND BRETZELN 29 
 
 Com Rusks 
 
 To 2 cups corn meal add 3 cups boiled milk, 1 cup lard, and 
 2 cups sugar, and when lukewarm add 1 cup liquid yeast. Let 
 stand in a warm place over night, and next morning add 1 
 teasp salt and a small pinch of soda dissolved in a little warm 
 water. Knead with no more flour than necessary, shape into 
 rolls, and set in a warm place to rise. When very light, bake 
 in a moderate oven. — [Mrs. E. A. N., Pa. 
 
 Sweet or Salt Bretzeln 
 
 Mix 1 large tablesp lively yeast with 1 cup lukewarm milk, 
 and mix well into 1 y2 lbs sifted flour. Cream % lb butter with 
 2 ozs sugar, add 2 or 3 well-beaten eggs, with a little salt and 1 
 tablesp liquid yeast. Put the two mixtures together and knead 
 until well mixed, then cut the dough into thin round bars or 
 strips, about 7 inches long, tapering at the ends, twist into any 
 desired forms, put in well buttered pans, allowing space 
 between for swelling, set in a warm place to rise, and when 
 light brush with the white of an egg, dust with sugar, and 
 bake a light brown. If salt bretzeln are wanted omit the 
 sugar from the recipe and a little before removing from the 
 oven sprinkle with coarse table salt. — [S. E. W., O. 
 
 Swieback 
 
 Dissolve 1 cake compressed yeast in ^^ cup lukewarm milk, 
 add 1/4 teasp salt and % cup flour. Mix well, set in a warm 
 place and let rise until very light, then add 2 tablesp each sugar 
 and melted butter (more sugar if liked very sweet), 1 whole 
 egg and yolk of 1 egg, well beaten, and sifted flour enough to 
 handle. Shape into rolls the size of small sausages, put into 
 buttered pans, set in a warm place, let rise, and when light, 
 bake 20 minutes in a hot oven. When cold cut in slices and 
 brown evenly in a warm oven, then put in sealed paper boxes or 
 bags, and store in a dry place. They will keep for a long time, 
 and if desired can be put in a hot oven a lew minutes to crisp 
 before serving. — [N. P., N. H. 
 
 BREAD HINTS 
 
 Extremes of heat or cold kill the yeast plants, and thus 
 make fermentation or rising impossible. — [A. G., Mass. 
 
 Add 1 cup chopped walnuts to each loaf graham bread, and 
 you will find that the flavor of the bread will be very much 
 improved. — [Mrs. M. A. P., Ill 
 
 The addition of a little sugar when setting bread sponge will 
 increase the rapidity of fermentation, but it spoils the fine 
 flavor of the bread. — [A. G., Mass. 
 
so FARM AND HOME COOK BOOK 
 
 The "rising" for salt rising bread can stand more heat than 
 yeast, and from beginning to end salt rising bread reauires 
 more heat than yeast bread. — [A. G., Mass. 
 
 Bread sponged over night is not so liable to sour if salt is 
 added, but salt in the sponge is unnecessary if the bread is 
 made quickly, in the morning. — [A. G., Mass. 
 
 After the bread has cooled, put it away without wrapping, 
 in a perfectly clean tin box. Do not keep bread in stone or 
 wood, and do not put in a damp cellar. — [Mrs. R. 
 
 The batter for brown bread should be neither too thin nor 
 too thick. If too thin the bread will be pasty, and if too thick 
 it will turn out rather dry. — [Mrs. G. W. D., Wash. 
 
 In cold weather I always make double the amount of brown 
 bread at one time, as it will keep well for weeks and can be 
 resteamed or heated over again as needed. — [Mrs. A. B., N. Y. 
 
 Do not use bolted corn meal if you can get the unbolted, as 
 the bolted meal is very fine and clammy, and when moistened 
 does not bake so nice a crust as the unbolted meal. — [J. W. G., 
 Ky. 
 
 Compressed yeast cakes should be kept in a cool place until 
 ready to use. They are not good after 2 or 3 days. When 
 ready to use, dissolve thoroughly in Vz cup lukewarm water. — 
 [A. G., Mass. 
 
 From beginning to end, the process of bread making should 
 be conducted in an even temperature of about 65 degrees, or 
 thereabouts. Protect the dough from draughts and chills, and 
 warm all the ingredients before combining. — [A. G., Mass. 
 
 The white of an egg usually added when making rusk or 
 tea biscuits, especially in connection with the shortening, 
 retards the action of yeast, therefore a much longer time must 
 be allowed for the rising of biscuits and buns than for ordinary 
 bread. — [A. G., Mass. 
 
 Save about 1 qt of the light bread sponge and set it away 
 in a cool place, and use it for yeast the next baking time, and 
 note the difference in the bread. I have followed this plan 
 many years. Be careful to keep in a cool place, especially in 
 summer. — [Mrs. D. J. W., Mich. 
 
 All but 1 cup of the perpetual yeast can be used if neces- 
 sary, and what remains can be used as a "starter" by adding 
 more sugar and potato water. In this way, if kept covered and 
 in a cool place, it will last for months. I put in ^ cake com- 
 pressed yeast about once a month, to renew the strength. — 
 [Mrs. A. H., N. Y. 
 
HINTS ON BREAD MAKING. 31 
 
 When bread sponge is allowed to stand too. long to raise, it; 
 is apt to collapse from exhaustion and become sour. The^ 
 dough is raised enough when it has doubled its bulk. When it 
 has arrived at this stage, and if you should happen not to have- 
 the time to attend to it at once, just add a handful of flour 
 and beat it through the dough thoroughly, after which it may- 
 stand about yz hour wihout injury. — [A. G., Mass. 
 
 When mixing graham bread I prefer a large knife or a spoon. 
 Be careful not to get the batter too thick. It should not be 
 stiff enough to mould with the hands at first, as the graham 
 flour swells in standing. It should be just a trifle sticky to the 
 touch — a little practice will soon teach you how stiff to make 
 it. Use white flour for the hands and bread board, when 
 moulding the loaves. It is always best to sift the graham 
 flour. — [Mrs. A. E. W., N. Y. 
 
 The compressed yeast cakes generally sold in almost every 
 city, town and hamlet should only be used when they are fresh. 
 They should be of a light and even color, but when the 
 yeast is not as fresh as it should be, it will show brownish 
 streaks, and if used would spoil the bread. These cakes, being 
 compressed, contain much more yeast in a small space than 
 ordinary homemade yeasts. — [A. G., Mass. 
 
 For steaming brown bread I use 2 sizes of lard pails, put the 
 bread in the small one, and set this in the larger one, with a 
 piece of perforated wood in the bottom, fill with boiling water 
 to within an inch of the top of the smaller pail, which should 
 be securely covered. Cover the larger pail also and place the 
 whole in a hot oven and you will not have to bother with it 
 until the bread is done. This method saves steaming up the 
 rooms. For brown bread I prefer the bolted corn meal. — 
 [Mrs. L. M. R., Me. 
 
 Use milk in mixing bread, for it is obvious that milk is more 
 nutritious than water. Much kneading of the dough is 
 unnecessary, even harmful, though many rules for bread mak- 
 ing particularly emphasize it: I think it makes the bread 
 tougher and it does not keep fresh and moist so long. Use as 
 little yeast as possible. In summer less yeast is needed than 
 in winter. All the ingredients for bread making should be 
 lukewarm. Much depends upon baking — not too fast or too 
 slow — in a range that bakes top and bottom evenly, usually in 
 a little less than one hour. A very little baking after the- 
 bread is done makes it dry. The ideal bread should be a little 
 moist. It is best not to cut bread the same day it is baked. — 
 [Mrs. J. I. M., N. H. 
 
22 FARM AND HOME COOK BOOK 
 
 tPASTE ADDITIONAIi RECIPES HEBE] 
 
A LUSCIOUSi HOMEMADE PIE. 
 
 THREE CRISP LOAVES OF BREAD. 
 
Qakes, Fillings and Frostin^s 
 
 OR cakes and in all branches of cookery it 
 always pays to use the best and purest 
 ingredients. Inferior flours, or cheap sodas, 
 baking powders, spices and extracts, inva- 
 riably fail to give satisfaction, because more 
 than the ordinary quantities are required, 
 and because they are generally unpalatable, and, most im- 
 portant of all, because they are positively injurious to 
 health. If you must practice economy, do so in quantity, 
 not quality — in other words, select plain recipes and leave 
 the fancy and more elaborate combinations for special 
 occasions. 
 
 Some like cakes very sweet and rich, while others do 
 not. In presenting the following recipes, the editor has 
 tried to steer a middle course. It is understood that salt 
 should be added to every cake, although it was not thought 
 necessary to repeat this in every recipe. The amount of 
 salt required will vary — less if salted butter is used, and 
 more if lard or any other unsalted drippings are used. 
 
 The recipes which follow were mostly furnished by 
 readers of Farm and Home, whose initials are signed. 
 These recipes are all claimed to be tried and tested, and 
 whatever else there may or may not be said of them, they 
 certainly sound "tasty," and most of them have the addi- 
 tional merit of being economical. The assortment includes 
 plain and rich cakes, "raised" or yeast cakes, baking powder 
 cakes, sour milk, buttermilk and soda cakes, eggless cakes, 
 butterless cakes, fruit cakes, and various wholesome and 
 palatable light and dark cakes, in loaves, layers, rolls and 
 small cakes, together with all sorts of fillings and frostings. 
 It would seem as though the variety would be large enough 
 to suit all tastes. 
 
FARM AND HOME COOK BOOK 
 
 General Directions for Baking Cake 
 
 Measurements can be only approximately given, since flours 
 vary in their capacity to absorb moisture, and every house- 
 keeper does not measure with the same sized cup, or spoon. 
 Therefore it will be necessary for each cook to experiment to 
 some extent for herself. Bread flour should only be used for 
 bread or yeast cakes, as it contains too much gluten, and is 
 liable to make baking powder cakes too thick. Cups of dry 
 ingredients are measured level, teaspoons or tablespoons should 
 be rounded, while liquid measure should never be overflowing 
 full. A complete table of weights and measures is given 
 elsewhere in this book, also an index to th© abbreviations used. 
 
 Cake batters are usually mixed by first creaming together 
 the butter and sugar, then adding the eggs, one at a time, and 
 beating them well with the butter and sugar. Sometimes only 
 the yolks are added, and the beaten whites at the very last. 
 After the eggs, molasses, or milk, or whatever liquid the recipe 
 calls for, is added, then the flour, in which the baking powder 
 should first be mixed dry, and all sifted together before adding 
 to the other ingredients. 
 
 The seeded or seedless raisins and the currants should be 
 thoroughly cleaned and lightly dredged with flour before adding 
 to the batter, the very last thing. Citron and candied lemon 
 peel or orange peel, as well as nut meats, should also be 
 dredged with flour before adding to the batter. This prevents 
 the fruit from sticking together and falling to the bottom of 
 the cake. 
 
 When sour milk is used in cake, it calls for about 1 teaspoon 
 saleratus (soda) to each cup sour milk, or buttermilk — more 
 or less soda, according to the acidity of the milk. Too much 
 soda makes the cakes unpalatable, and causes the objectionable 
 little brown spots. Sweet milk can be substituted for sour 
 milk by omitting soda, and using baking powder instead. It 
 usually requires about 1 to l^^ teaspoons baking powder to 2 
 cups flour. Also, sour milk can be substituted for sweet milk 
 by omitting baking powder and adding a teaspoon soda to each 
 cup sour milk. One cup sour milk with 1 teaspoon saleratus 
 generally equals about 2 teaspoons baking powder in "raising" 
 power. A good substitute for the "boughten" baking powder 
 is made of cream of tartar combined with saleratus '«oda^- — 
 two parts of the former with one of the latter. 
 
 In dark cakes that call for butter, any gooa shortening 
 can be substituted for the sake of economy — lard, chicken fat, 
 or drippings, but none of strong flavor, such as goose or mut- 
 ton, or any fat in which onions have been cooked. When try- 
 ing a new recipe it is a good plan to measure the shortening 
 and the sugar and molasses scant, until the individual family 
 taste has been ascertained. 
 
DIRECTIONS FOR MIXING AND BAKING 35 
 
 When cakes "fall" in the center while baking, or immedi- 
 ately after removing from the oven, it is generally because the 
 batter was too thin, or too rich with butter or molasses, or the 
 baking was too rapid, so that a hard outer crust had formed 
 before the center had solidified. It is for this same reason that 
 the crusts will break, and the batter come up between, thus 
 forming unsightly broken tops to the cakes. 
 
 When the cake is thought to be about done, test it by 
 inserting a broom straw with thick end cut to a fine point. If 
 no moisture, or half baked batter adheres to the straw, the 
 cake is done. Also, when the cake is done it usually recedes 
 a little from the sides of the tin. After removing the cake 
 from the oven never place in a draft or on a cold surface, but 
 place the pan on a cloth or towel wrung out of water, and 
 allow it to remain there a few minutes, after which the cake 
 can be easily removed from the tin. The more delicate the 
 cake, the more careful the handling should be. 
 
 Cake pans are best greased with baking oil, or lard, never 
 with salted butter, as the latter burns easily, and sometimes 
 also causes the cake to stick to the tins. Some cooks like to 
 sprinkle flour in the greased tins to prevent cakes from stick- 
 ing. Sprinkle liberally and shake out superfluous flour by 
 inverting the tin and tapping lightly on the outside. Another 
 good plan is to place a fitted piece of well greased paper (white 
 or light brown) in the bottom of cake pan, and sometimes also 
 along the sides, especially for rich cakes that require long 
 baking. 
 
 Most cakes require medium heat in the baking, except when 
 the recipe states otherwise. If the oven is too hot, a pan of 
 cold water placed in it will help to reduce the temperature. As 
 a rule, layer cakes and small cakes require a hotter oven than 
 loaf cakes. Cakes made with baking powder call for a higher 
 temperature than those in which cream of tartar and soda, or 
 lemon juice and soda, or molasses and soda are used. Cakes 
 made rich with the yolks of eggs require less heat than cakes 
 made with the whites of eggs — that is, an oven should be hot- 
 ter for an angel cake than for a yellow or rich and heavy cake. 
 Cake containing fruit should always be baked in a slow oven. 
 
 The regulation of the oven temperature spells success or 
 failure in cake baking. As a general rule, the oven should be 
 slow at first, and the heat gradually increased. Never attempt 
 to bake a delicate cake mixture with a freshly built coal fire, 
 which, as everyone knows, always gives out a more intense 
 heat, or with a fire from which the life has largely died out. 
 When the same recipe is used with success at' one time and 
 results in failure at another time the fault can generally be 
 attributed to an oven of improper temperature. 
 
 In mixing cakes lightened with yeast, observe the same 
 points considered essential to success in bread making. On 
 account of the tendency of sugar, butter and eggs to retard 
 
36 FARM AND HOME COOK BOOK 
 
 fermentation it is advisable to add these only to a light sponge 1 
 
 or to a light bread dough. When filling cake tins the batter ] 
 
 should never fill more than two-thirds of the space. Draw ! 
 
 the mixture away from the center toward the corners or edges, i 
 
 If this is done, the cakes when baked will have level tops, pro- j 
 
 viding the oven was properly heated. j 
 
 It is a saving of time, and results will generally be more sat- \ 
 
 isfactory, if, before beginning to mix a cake, the cook will see '■ 
 
 to it that she has everything needed ready at hand and in such j 
 
 condition that the ingredients can be put together quickly. j 
 
 ,1 
 
 Farmer's Cake j 
 
 When putting raised bread in pans to bake, leave out a i 
 
 piece about half the size of a loaf. Keep it in raiser and cover j 
 
 warm, while you get the following ready: 1 cup lard (melted, j 
 
 warm, not hot), 1 lb currants, ^^ lb raisins, 1^ cups sugar, 1 j 
 
 small cup molasses, 2 eggs, 1 teasp each ground cloves, ginger, i 
 
 allspice, cinnamon and soda. Mix the warm lard, beaten eggs ' 
 
 and molasses and put in with dough. Then beat, and beat until ; 
 
 it is light and like batter, after which add sugar and beat all ; 
 
 again well. Lastly put in the floured fruit, but don't beat — i 
 
 just fold over and over until well mixed, and put in a roaster \ 
 
 in a hot oven, and cover and bake for li/^ hours. Do not [ 
 
 open oven door until cake is cooked. If your bread is ready ; 
 
 to bake first, it does not hurt cake to leave it standing in warm '\ 
 
 place until oven is ready. This cake is very good and sub- ! 
 
 stantial. — [Mrs. E. W., O. I 
 
 Wedding Cake ■ 
 
 T have prepared this for all my children when they were I 
 
 married, and everybody who has tasted this cake declares that ! 
 
 it is unsurpassed. Cream 1 lb sugar and 1 lb butter (or use I 
 
 half butter and half shortening), add 12 eggs, one at a time, i 
 
 1 lb sifted flour, 4 lbs raisins, seeded, 3 lbs currants, 2 lbs al- | 
 
 monds, blanched and chopped fine, and 1 cup raspberry jam. \ 
 
 Put in a separate small bowl 1 or 2 nutmegs grated, 1 tablesp j 
 
 cinnamon, 1 teasp cloves, and pour over it 3 wine glasses ■ 
 good brandy and 2 wine glasses white wine. Cover the bowl 
 
 and let this stand while you are mixing the cake, then stir it I 
 
 up, and pour it in the cake batter the very last thing. Mix ! 
 
 well, and bake at once in a moderate oven. It is best to line j 
 
 the tin with well greased paper, and care must be used that the I 
 
 cake will not burn at the bottom. These cakes will keep a year ! 
 
 or more. Do not bake in too large tins. Use half the quanti- | 
 ties if less cake is wanted. — [Anon., N. Y. 
 
 Angel Food Cake 
 
 A moist and tender angel cake is one of the best things in 
 the art of cookery. Remember that angel food should never be 
 
WHITE CAKES WITH EGGS 37 
 
 eaten the same day it is baked. It is better when a week old. 
 The best that was ever baked will be tough when it is fresh. 
 Keep in tightly closed tin box. The recipe which I have used 
 with success is as follows: Add a pinch salt to the whites of 
 9 eggs and beat till partly stiff, then add ^^ teasp cream tartar 
 and beat till very stiff. Fold in gradually and very carefully 
 1 lyi cups granulated sugar that has been sifted several times. 
 Sift 1 cup best pastry flour half doz times, and fold lightly into 
 the sugar and eggs. Lastly add 1 teasp vanilla extract, and 
 pour the batter into an unbuttered pan which has been lightly 
 dredged with flour. Bake for 35 to 50 minutes, and when done 
 do not remove from pan until the cake is almost cold, after 
 which it can be easily loosened and lifted out. — [H. E. S., Ind. 
 
 Three In One Cake 
 
 This recipe will answer for a French cream cake, a whipped 
 cream cake, or a roil jelly cake. Beat 3 eggs and 1 cup sugar 
 thoroughly, then add 2 tablesp cold water and l^^ cups flour 
 sifted with 2 teasp baking powder. Always stir this batter 
 in one direction. For a French cream cake bake in two round 
 layers. Split the cakes, while warm, and put together with 
 the following cream filling: Put I scant pt milk in a double 
 boiler to heat. Dissolve 2 tablesp cornstarch in a little cold 
 milk, add 1 beaten egg, and i/^ cup sugar. Then pour this 
 mixture into the hot milk and stir constantly until thick. Add 
 piece of butter size of an egg, remove from the fire and flavor 
 to taste, and spread between the layers. For the roll jelly cake 
 bake in a long bread pan in a not too hot oven, or the edges 
 will be hard and the cake will break when you try to roll it up. 
 When done turn out on a clean towel, spread with jelly or 
 jam, and roll up, leaving the cloth around the cake until it is 
 cool. For whipped cream cake, bake in two round layers, split 
 them while warm and put them together with sweetened 
 whipped cream flavored to taste. This is best eaten fresh. — • 
 [Mrs. A. I., la. 
 
 Fig Pound Cake 
 
 Cream % lb butter (or half butter and half shortening) 
 with 1 lb brown sugar, add yolks of G eggs, one at a time, beat- 
 ing thoroughly, i/^ pt sour milk, in which dissolve I scant teasp 
 soda, 1 lb flour sifted with i/^ teasp nutmeg, and 1 lb each 
 chopped figs and raisins, dredged with flour. Lastly fold in 
 the beaten whites of 6 eggs. Bake slowly. — [Mrs. A. C, W. Va. 
 
 Dried Apple Cake 
 
 Soak 2 cups dried apples over night. Drain off water, chop 
 fine, and cook in 2 cups molasses until thick. When cool add 2 
 cups sugar, 2 teasp each nutmeg, cinnamon, and allspice, 1 cup 
 
38 FARM AND HOME COOK BOOK 
 
 shortening, 2 cups sour milk with 2 teasp soda dissolved in it | 
 and flour to make a stiff batter. This is an excellent recipe, j 
 and makes four large loaves. — [I. A. S., Me. i 
 
 i 
 Prune Cake ' \ 
 
 To 1 cup sugar add 1 egg and 1 yolk, 4 tablesp sour cream, ; 
 and flour enough to make a thick batter, sifted with 1 teasp \ 
 each of soda and cinnamon, i/^ teasp cloves and % teasp nut- ' 
 meg. Lastly mix in 1 cup stewed prunes pitted and chopped. • 
 Bake in layers and put together with frosting made with the ; 
 white of the egg and sugar, or use whipped cream. This is ex- j 
 cellent. — [L. A. B. ! 
 
 Blackberry Jam Cake 
 
 Cream 1% cups sugar with ^^ cup shortening, add 3 eggs, i 
 leaving out the white of one for the frosting, % cup sour milk, 
 in which dissolve 1 scant teasp soda, 2^^ cups flour sifted with ^ 
 1 teasp cinnamon, and last of all I cup of blackberry jam, mix- ] 
 ing it no more than necessary after adding jam. Sweet milk ! 
 may be used instead of sour milk by leaving out the soda and j 
 adding 1 teasp baking powder instead. This is a delicious I 
 cake. — [Miss E. C, Ore. ; 
 
 Strawberry Jam Cake ! 
 
 Cream V2 cup butter with 1 cup brown sugar, add yolks \ 
 3 eggs, 5 tablesp sour milk or cream, in which dissolve 1 teasp 
 soda, 2 cups flour sifted with 1 teasp cinnamon, and l^ teasp ' 
 each cloves and nutmeg, 1 cup strawberry jam, and lastly the i 
 beaten whites of 3 eggs. Bake in layers, and put together with i 
 boiled icing.— [E. B. U., Mo. j 
 
 Roll Cake With Buttermilk. \ 
 
 I 
 Mix 1 egg with ^ cup sugar and add Vz teasp soda dis- 
 solved in 6 tablesp buttermilk; then mix in 6 tablesp flour and 
 bake in a narrow, shallow tin. When done turn out on a 
 towel, spread with jelly, or any preferred filling, while the 
 cake is still warm, and roll it up, leaving the towel around it 
 until the cake is cold. This makes a small roll and is very 
 nice.— [Mrs. C. E. P., N. Y. 
 
 Brown Loaf Cake 
 
 Cream 2 cups brown sugar with % cup butter, (or butter 
 and lard mixed), add 2 eggs, ^2 cup sour cream in which 
 has been dissolved 1 teasp soda, V2 cup water, 14 cake choco- 
 late dissolved in a little hot water, 1 teasp vanilla, and 2 cups 
 flour. This is my favorite recipe. — [Mrs. L. L. D., Va. 
 
SPICE AND FRUIT CAKES 39 
 
 Graham Cake 
 
 Beat 1 egg with 2 tablesp sugar, add 1 teasp salt, 1 pt butter- 
 milk, in which dissolve 1 teasp soda, and then stir in about 2 
 pts graham flour to make a moderately stiff batter (flours vary- 
 so that it is hard to name the exact amount). Lastly mix in 3 
 tablesp melted butter and bake in a dripping pan about 30 min- 
 utes in a moderate oven. — [Mrs. B. B. M., Kan. 
 
 Nut Layer Cake 
 
 To V2 cup sugar add 1 egg well beaten, % cup sour cream 
 in which dissolve 1 level teasp soda, ^ cup molasses, and 2 
 cups flour. Bake in three layers. For filling use 1 cup thick 
 sweet cream whipped until stiff, sweeten with powdered sugar, 
 flavor to taste, and add I cup nut meats. — [Mrs. W. C. T., N. Y. 
 
 Chocolate Cake 
 
 Cream ^/^ cup butter with 1 cup sugar,, add beaten yolks 2 
 eggs, 1^ cup grated chocolate dissolved in a very little hot 
 water, i/^ cup buttermilk, in which dissolve 1 teasp soda, 2 cups 
 flour, and lastly the beaten whites of 2 eggs. Flavor with 
 vanilla and frost with white frosting. — [Mrs. W. C. T., N. Y. 
 
 Steamed Fruit Cake 
 
 Cream V2 cup butter with l^^ cups sugar, add 2 eggs, 1 cup 
 sour milk, in which dissolve 1 teasp soda, and 3 cups flour 
 sifted with 1 teasp cinnamon and 14 teasp each cloves and 
 nutmeg. Lastly add 1 cup each raisins and currants and steam 
 the cake I'^A hours, after which place in moderate oven for 
 15 minutes. — [L. P., 111. 
 
 Layer Fruit and Nut Cake 
 
 Cream 14 cup butter with 1 cup sugar, add 1 egg, 1 cup 
 sour milk, in which dissolve 1 teasp soda, scant 2i/^ cups flour 
 sifted with 1 teasp cinnamon, and ^ teasp each cloves and 
 nutmeg. Next add 1 cup chopped raisins, ^^ cup candied lemon 
 or orange peel, cut fine, and lastly % cup nut meats and 1 
 teasp vanilla extract. Bake in layers and put together with 
 caramel filling. — [L. P., 111. 
 
 White Fruit Cake 
 
 Cream 1 cup sugar and 1^ cup butter, add 2 eggs, 1 cup but- 
 termilk, and flour enough to make a stiff batter, sifted with 
 1 teasp each soda and baking powder. Flavor with lemon 
 extract, and lastly mix in lightly 1 cup chopped and seeded 
 raisins, dredged with flour. — [L. H., Minn. 
 
40 FARM AND HOME COOK BOOK 
 
 Indian Cake 
 
 Mix 2 cups corn meal, 1 cup flour, % cup sugar, 1 teasp soda 
 and 1 teasp salt. In another bowl break 3 eggs, beat them 
 up, and add y2 cup melted butter which has been allowed to 
 cool. Then mix in 2 cups rich sour milk and pour this liquid 
 mixture into the flour and thoroughly mix the whole. Bake at 
 once in flat tin pans, or as a loaf cake. — [Mrs. E. E. S., Pa. 
 
 Buttermilk Fruit Cake 
 
 To 1 cup sugar add 6 tablesp melted butter, 1 tablesp 
 molasses, 1 egg, well beaten, 1 teasp soda dissolved in 1 cup 
 buttermilk, and 2 cups flour sifted with 1 teasp cinnamon and 
 V2 teasp each cloves and nutmeg. Lastly add 1 cup seeded 
 raisins, chopped fine and dredged with flour. Bake in a mod- 
 erate oven. — [Mrs. W. H. B., Vt. 
 
 Apple Pound Cake 
 
 Boil together 2 cups chopped fresh apples, scant 1 cup but- 
 ter, 1 cup molasses, and 1 cup raisins, until the fruit is well 
 cooked. When this has cooled add 1 cup sugar, 1 cup butter- 
 milk, 3y2 cups flour sifted with 2 teasp cinnamon and 1 teasp 
 each cloves and soda. Lastly mix in 1 well-beaten egg. — [Mrs. 
 C. C, N. Y. 
 
 Raspberry Jam Cake 
 
 Cream y2 cup butter with 1 cup sugar, add 3 eggs, 3 tablesp 
 sour milk, 1 teasp each soda and cinnamon, and % teasp nut- 
 meg sifted with 1% cups flour. Lastly add 1 cup raspberry 
 jam. Bake in a square cake tin. — [Mrs. E. P. C., Me. 
 
 Poor Man's Fruit Cake 
 
 To 1 cup brown sugar add l^ pt thick sour cream, % teasp 
 soda dissolved in 2 tablesp warm water and then stirred into 
 y2 cup N O molasses, % cup flour (measured after sifting), 
 and 1 tablesp each cinnamon and allspice mixed with the 
 flour. Beat all these ingredients together thoroughly and add 
 at the last 1 lb raisins, seeded, chopped and rolled in flour. 
 Bake about iy2 hours in moderate oven. — [Mrs. D. H. F., Col. 
 
 Eggless Cake 
 
 Cream 1 cup sugar with i/^ cup butter, add 1 cup sour milk, 
 in which dissolve 1 teasp soda; 2 cups flour sifted with 
 y2 teasp each nutmeg and cinnamon, and 1 cup currants. — 
 [Mrs. J. P., Me. 
 
CAKES WITHOUT EGGS 41 
 
 Hot Water Cake (No eggs) 
 
 Cream % cup sugar with % cup lard, add 1 cup molasses 
 and 2 ^ cups flour sifted with 2 scant teasp soda and ^ teasp 
 each of nutmeg, cinnamon, allspice and cloves. Last of all 
 add 1 cup boiling water. When properly made this cake is as 
 light as a feather. — [I. A. S., Me. 
 
 Dark Cake (No eggs) 
 
 Cream ^/^ cup butter and lard mixed, with 1 cup brown 
 sugar, add 1 cup sour milk, in which dissolve 1 teasp soda, 
 and 2 cups flour sifted with 1 teasp cinnamon and ^^ teasp each 
 cloves and nutmeg. Lastly add 1 cup chopped raisins dredged 
 with flour.— [Mrs. L. E. G., N. Y. 
 
 Buttermilk Cake (No eggs) 
 
 To 1 cup sugar add 4 tablesp melted butter, 1 cup buttermilk, 
 in which dissolve 1 teasp soda, 2 cups flour sifted with spices to 
 suit taste. Lastly stir in 1 cup raisins, stoned and cut fine and 
 thoroughly dredged with flour. This cake is also good with 
 the spices omitted. — [Mrs. J. K., N. Y. 
 
 Chocolate Loaf Cake (No eggs) 
 
 Boil until it thickens ^^ cup milk with 1 tablesp butter, and 
 % cup chocolate. Remove from fire and when cool add 1 
 cup sugar, 1 teasp soda dissolved in i/^ cup milk, and flour to 
 thicken to the proper consistency. Use vanilla as flavor. — 
 [Mrs. E. R. S., N. Y. 
 
 New England Cake (No eggs) 
 
 Cream ^ cup butter or scant ^^ cup lard, or any other 
 good shortening, with 1 cup light brown sugar, add ^ cup 
 molasses, 1 cup sour milk, in which dissolve 1 teasp soda, 3 
 cups flour sifted with i/^ teasp each spices to suit taste, y2 cup 
 cleaned currants, and ^ cup raisins, seeded, cut in half, and 
 dredged with flour. Bake in a moderate oven. This will make 
 one large cake, or two small ones. — [Mrs. R. W., Me. 
 
 Graham Cake (No eggs) 
 
 Cream 1% cups brown sugar with 2 tablesp butter or 
 shortening, add l*/^ cups sour milk, in which has been dis- 
 solved 1 teasp soda. Mix together 2% cups graham flour, ^ 
 cup white flour, 1 teasp cinnamon, % teasp cloves, and sift 
 this into the first named ingredients. Lastly add 1 cup 
 raisins, seeded, cut fine, and well dredged with flour. — [Mrs. 
 H. I. S.. Ga. 
 
42 FARM AND HOME COOK BOOK 
 
 Sour Milk Cake (No eggs) 
 
 To 1 cup sugar add V2 cup melted butter, or butter and lard 
 mixed, i/^ teasp soda dissolved in 1 cup sour milk, and 2 cups 
 flour with spices to suit. Lastly stir in 1 cup or less seeded 
 and chopped raisins, dredged with flour. The spices may be 
 omitted. — [Mrs. E. B. L., Me. 
 
 Pork Cake (No eggs) 
 
 Chop 1 lb salt fat pork (no lean) very fine, and pour over 
 it 1/2 pt strong, boiling hot coffee, add 2 cups brown sugar, 
 1 cup molasses, and 1 teasp soda, then sift in about 6 cups flour 
 mixed with 2 teasp cinnamon, and 1 teasp each cloves and nut- 
 meg. Last of all add 1 lb seeded raisins, and i/4 lb citron or 
 candied orange peel cut fine. Bake in a moderate oven. This 
 makes two good sized loaves. An excellent cake, and will keep 
 for six months, or more. It is well to line the tin with greased 
 paper or to put an asbestos mat under the pan to prevent 
 burning. For the hot coffee boiling water can be substituted. 
 Some cooks add y2 cup sour milk. — [Mrs. R. L. W., Mass. 
 
 Chocolate Gingerbread (No eggs) 
 
 Mix 1 cup molasses with ^ cup sour milk, add 1 teasp soda 
 dissolved in a little warm water, 3 tablesp melted butter, 2 oz 
 melted chocolate, and 2 cups flour sifted with 1 *■ ^asp each 
 ginger and cinnamon. Bake as a loaf cake or in layers. This 
 recipe may also be used for cookies by adding more flour. — * 
 [Mrs. P. O. B., Mont. 
 
 Plain or Nut Cake (No eggs) 
 
 Cream ^ cup butter and % cup sugar, add i/^ cup sour 
 milk with scant i/^ teasp soda, and 1% cups flour sifted with 
 Vz teasp cinnamon and i/4 teasp each nutmeg and cloves. 
 By way of variation add either 1 cup seeded and chopped 
 raisins, or 1 cup nut meats cut fine, or both. Even when we 
 have plent:^ eggs-, we always make nut cake this way. — [J. R., 
 Mich. 
 
 Fruit Cake (No eggs) 
 
 Cream 1 cup brown sugar with scant % cup butter, add %' 
 cup buttermilk in which 1 scant teasp soda has been dis- 
 solved, 2 cups flour sifted with 1 teasp cinnamon, and ^ teasp 
 each of cloves and nutmeg. Lastly add 1 cup chopped raisins. 
 [Mrs. S. D. B., Mich. 
 
CAKES WITHOUT BUTTER 43 
 
 English Walnut Cake (No butter, no eggs) 
 
 Dissolve ^ teasp soda in 1 cup buttermilk, add 1 cup sugar, 
 3 tablesp molasses and flour enough to make a medium stiff 
 batter, sifted with 1 1/4 teasp cream tartar. Lastly add 1 cup 
 walnut meats cut very fine. — [Mrs. A. B. H., Va. 
 
 Apple Sauce Cake (No eggs, no milk) 
 
 Cream 1 cup sugar and V2 cup shortening, dissolve 1 teasp 
 soda in a little hot water and stir this in 1 cup sour apple 
 sauce, letting it foam over into the mixing bowlj then add 1% 
 cups flour sifted with 1 teasp cinnamon and i/^ teasp each 
 cloves and nutmeg. Mix thoroughly and then put in 1 cup 
 raisins. Bake in a loaf tin about 45 minutes. This cake is 
 rich, moist, and most delicious, and best of all, cheap. — [Mrs. 
 N. A. D., Mass. 
 
 Cheap Cake (No eggs, no butter) 
 
 Here is a good cheap cake or pudding which requires no 
 eggs, nor butter nor milk in the making. Put in the mixing 
 bowl 1 heaping tablesp lard, and pour over this 1 cup strong 
 coffee, then add 2 cups brown sugar, 1 teasp soda dissolved 
 in a little hot water, 3 cups flour sifted with l^ teasp each 
 cloves and nutmeg, and 1 teasp cinnamon — 1 cup raisins is an 
 improvment, but can be omitted. Served warm with a good 
 pudding sauce or just plain milk, this cake is excellent and 
 never fails. — [Mrs. C. V. H., O. 
 
 Emergency Cake (No butter) 
 
 Break 2 eggs in a cup (do not beat), then fill the cup up 
 with rich sour cream, empty into a mixing bowl and beat vig- 
 orously, then add 1 level teasp soda, 1 cup sugar, 1 teasp any 
 preferred flavoring, and 1 cup flour. Bake in two layers. This 
 is a very tender and delicate cake. For a filling use scant 
 % cup sugar, i/^ cup milk and 1 tablesp butter boiled together 
 until it bubbles and begins to look waxy. Then remove from 
 the fire, flavor and stir until it begins to thicken, and spread 
 between layers and on top. — [Mrs. M. S., la. 
 
 Molasses Gingerbread (No butter) 
 
 To 1 cup sugar add 1 egg, 1 cup molasses, 1 cup sour cream, 
 % cup sour milk, 2 teasp soda, % teasp each of cinnamon, all- 
 spice and cloves and 3 cups flour. Bake in a biscuit pan, or 
 in two small pans. Fine. — [Mrs. W. J. B., Me. 
 
 Cream Caramel Cake. (No butter.) 
 
 To 2 well beaten eggs add 1 cup sugar and ^^ teasp soda dis- 
 solved in 1 cup rich sour cream. Then mix in 2 cups flour, to 
 
44 FARM AND HOME COOK BOOK i 
 
 which has been added 1 teasp baking powder. Bake in layers j 
 
 and put together with a filling made of l^^ cups brown sugar, " 
 
 1^ cup sweet cream or milk, and 1 tablesp butter, boiled till a i 
 
 small amount dropped in cold water will form a soft ball. J 
 
 Then remove from fire and stir it until it begins to thicken, and | 
 
 spread over the baked layers. — [Mrs. D. L. T., S. D. > 
 
 French Date Cake (No butter) j 
 
 Cream 1 cup sugar with yolks of 3 eggs, add 1 scant cup I 
 flour sifted with 1 scant teasp baking powder, then add 1 cup ' 
 chopped dates, 1 cup chopped walnuts, and lastly the whites j 
 of the eggs beaten to a stiff froth. Bake in a loaf tin. Serve I 
 with whipped, sweetened cream flavored with vanilla. — [A. H., i 
 Wis. 4 
 
 Cream Cake (No butter) I 
 
 To 1 cup thick sweet cream add 1 cup sugar, 2 eggs, and \ 
 2% cups flour sifted with l^/^ teasp baking powder. Bake in i 
 layers and as a filling use 1 cup cream whipped stiff with 1 , 
 cup sugar added and a few drops of vanilla to flavor. It is ! 
 best not to prepare the cream filling until shortly before \ 
 serving. — [Mrs. G. M., Ore. ] 
 
 Sunshine Cake (No butter) 
 
 Beat yolks of 4 eggs until stiff and add gradually 1 cup \ 
 sugar, beating well, then 3 tablesp ^cold water and 1 teasp 
 lemon extract or lemon juice. Next mix 1 Vz tablesp cornstarch 
 with 1 teasp baking powder and 1 scant cup sifted flour. Add j 
 these ingredients slowly to the above mixture and lastly fold j 
 in the stiffly beaten whites of 4 eggs. My friends pronounce 
 this the best sponge cake they have ever tasted. — [Mrs. M. | 
 H., N. J. j 
 
 Sour Cream Spice Cake (No butter) | 
 
 Mix thoroughly % cup each sugar, molasses, thick sour ■ 
 cream and buttermilk, add 1 teasp soda dissolved in a little i 
 warm water, then sift in 2 cups flour, mixed with 1 teasp each ; 
 salt and cinnamon, and ^/^ teasp allspice and cloves. Flavor j 
 with 1 teasp lemon extract. Bake as loaf cake or in three i 
 layers and put together with icing. — [Mrs. B. B. M., Kan. j 
 
 Rolled Sponge Cake (No butter) \ 
 
 To 4 well-beaten eggs add 1 cup sugar, 4 tablesp water, and ] 
 1 cup flour sifted with 1 teasp baking powder. Bake in a | 
 long, narrow, shallow pan. When done turn out on a clean • 
 towel, and spread with any preferred jelly, or cake filling. ' 
 Roll up, and then roll in a towel to keep it in shape until it is 
 cold. — [Mrs. B. P. B., Pa. 
 
JELLY AND BUTTERLESS CAKES 45 
 
 Roll Jelly Cake (No butter) 
 
 To 3 well-beaten eggs add 1 scant cup sugar, 4 tablesp cold 
 water, and l^^ cups flour sifted with 2 teasp baking powder. 
 Bake in a long, narrow, shallow tin, in a rather quick oven. 
 When done remove from tin, place on a clean white towel, 
 spread with jelly, and roll it up. Leave the towel rolled around 
 it until the cake is cold. Dust with powdered sugar before 
 serving. — [Mrs. C. G. S. 
 
 Inexpensive Fruit Cake 
 
 Cream 2 cups brown sugar and 1 cup white sugar with scant 
 % cup shortening, add 2 eggs, (one will do), li^ cups butter- 
 milk, in which dissolve 1 teasp soda (or li^ cups black coffee 
 and 3 teasp baking powder), add flour to make the dough stiff 
 enough so it will hardly drop from spoon. Sift with the flour 
 1 teasp each cinnamon and ginger and a little less of cloves. 
 Lastly add 1 cup each raisins and currants v/ell dredged with 
 flour. Bake two hours in moderate oven. I use milk pans. 
 When the cake is cool cover with the following icing: Boil scant 
 % cup white sugar and scant i/^ cup sweet milk until it hard- 
 ens when dropped from end of spoon. Then remove from fire 
 and add 1 teasp vanilla and % cup each chopped seeded raisins 
 and walnuts, or any other nut meat. Beat until it begins to 
 harden and then spread quickly over the cake. This cake will 
 keep for months and is better when two or three weeks old, 
 than when fresh. — [L. J. P., Ore. 
 
 Soft Gingerbread 
 
 Cream % cup shortening with ^ cup sugar, add 2 eggs, 
 yolks and whites beaten separately, 1 cup molasses, 1 cup sour 
 milk, in which dissolve 2 scant teasp soda, and 3 cups flour 
 sifted with 1 tablesp cinnamon and 1 teasp each clove and 
 nutmeg. — [Mrs. L. E. G., N. Y. 
 
 Hard Gingerbread 
 
 To 1 cup brown sugar, add 1 cup butter and lard mixed, 1 pt 
 molasses, 2 teasp baking soda dissolved in 1 cup hot water, 
 and 1 tablesp each of ginger and cinnamon, and 1 teasp cloves, 
 sifted with flour enough to roll out nicely. Cut in small 
 pieces about V2 inch thick. — [Mrs. B. P. B., Pa. 
 
 Gingerbread or Loaf Cake 
 
 To 1 cup molasses add 1 teasp soda dissolved in 1 cup sour 
 cream and 1 tablesp ginger sifted with 2 cups flour. This recipe 
 may be varied by using sugar instead of molasses. It also 
 makes a good dark loaf cake by omitting the ginger and add- 
 ing other spices to taste, with a few raisins. — [Mrs. G. H. W., 
 N. H. 
 
4 6 FARM AND HOME COOK BOOK 
 
 Cocoanut Gingerbread 
 
 To 1 cup molasses add ^^ cup boiling water and 2^^ cups 
 flour sifted with 1 teasp each ginger and soda. Beat well, 
 then add i/4 cup melted butter and beat again until smooth. 
 Bake in two layers in a moderate oven. Make a frosting of 
 1 cup powdered sugar wet with cream and flavor with vanilla. 
 Spread over the cake sCnd sprinkle while still moist with grated 
 or shredded cocoanut. — [Mrs. A. S., N. Y. 
 
 Cocoanut Loaf Cake 
 
 Cream % cup butter with 2 scant cups sugar, add 4 or 5 
 eggs, 1 cup milk, 1 pt flour sifted with 2 teasp baking powder, 
 1 cup grated fresh cocoanut, and flavor with i/^ teasp almond 
 extract. Bake in a loaf tin. — [A. H., Wis. 
 
 Potato Spice Cake 
 
 Cream ^^ cup batter with 2 cups sugar, add 3 eggs, 1^/4 
 cups milk, % cup grated chocolate, 1 cup mashed potatoes, 
 % lb almonds, chopped, and 2 cups flour sifted with 1 teasp 
 cinnamon, l^^ teasp each cloves and nutmeg, and 2 teasp 
 baking powder. — [A. H., Wis. 
 
 Quick Sponge Cake 
 
 Beat 3 eggs separately until very light, add 1 cup sugar 
 and beat again, 1 tablesp milk and 1 cup flour sifted with 
 1 teasp baking powder. Bake in a shallow pan. — [Mrs. W. 
 H. B., Mass. 
 
 Velvet Sponge Cake 
 
 Boil 1 lb sugar with 6 tablesp water until clear; then pour 
 this hot syrup into the well-beaten whites of 6 eggs, beating 
 vigorously all the while, and after the mixture has cooled 
 some, add the beaten yolks of the eggs, and lastly 2 cups flour, 
 but no baking powder. — [Mrs. J. S. W., Pa. 
 
 Lemon Sponge Cake 
 
 Beat to a cream 1 scant cup sugar and yolks of 4 eggs, add 
 grated rind and juice of 1 lemon, stir until creamy and then 
 add the beaten whites of 4 eggs and mix in lightly without 
 "beating 1 cup flour sifted with 1 teasp baking powder. It is 
 best to add whites of the eggs and the flour little by little, 
 alternately. The mixing must be done very lightly, as beat- 
 ing the batter makes this cake tough. — [Anon., Col. 
 
SPONGE AND EGG CAKES 47 
 
 Fairy Sponge Cake 
 
 This is an excellent cake to eat with fruits, ices, creams» 
 etc. Beat the yolks of 4 eggs with 2 cups sugar until very- 
 light, add to this the grated rind and juice of 1 lemon, then 
 scant % cup boiling water in which 1 tablesp butter has been 
 dissolved. Then add gradually 2 cups flour sifted with 2 teasp 
 baking powder, and lastly the stiffly beaten whites of eggs. 
 It is best to sift the flour several times, as this makes a finer 
 grained cake. Bake in a loaf tin, and frost with a boiled 
 icing. — [Mrs. A. S., Tenn. 
 
 Gold Cake — Silver Cake 
 
 This recipe will use up in the two cakes the yolks and the 
 whites of the eggs, and do away with the objection of having 
 one or the other left over. For the silver cake cream i/4 cup 
 butter with 1 cup white sugar, add % cup milk, 1 1/^ cups flour 
 sifted with 1 teasp baking powder, and flavor with lemon 
 extract. Lastly add the beaten whites of 4 eggs. For the gold 
 cake cream l^ cup butter or any good shortening with 1 cup 
 brown sugar, add the yolks of 4 eggs, l^ cup milk, and 2 cups 
 flour sifted with 1^/^ teasp baking powder. Flavor with vanilla. 
 These are two fine cakes and the recipes have never 
 failed me. — [Mrs. W. C, Mich. 
 
 Huckleberry Cake 
 
 To 1 cup sugar add 3 tablesp butter, 1 egg, % cup milk, 2 
 cups flour sifted with 2 teasp baking powder. Lastly stir in 
 1 pt fresh huckleberries. Bake in a square, shallow tin. 
 This is nice warm or cold, and may be eaten' with or without 
 sauce, as preferred. — [Mrs. E. E. S., Pa. 
 
 Blackberry Cake 
 
 Cream i/4 cup butter with 1 cup sugar, add 2 eggs, (saving 
 out the white of one for icing), 4 tablesp cold water, 1 cup 
 cooked blackberries, juice and all, and 2 cups flour sifted with 
 1 teasp each soda and cinnamon, and % teasp cloves. Bake 
 in two layers and put together with any preferred icing. This 
 cake may also be baked in patty pans, the tops scooped out 
 when cold, and the cakes filled with sweetened whipped 
 cream. It is nice to serve these little cakes for dessert with 
 a generous portion of whipped cream heaped about 
 them on the plates. Do not whip the cream until shortly before 
 serving. — [Mrs. E. E. S., Pa. 
 
 Fresh Fruit Cake 
 
 This cake can be made with fresh berries of any kind, or 
 ivith pitted cherries. Cream 1 cup butter with 2 cups sugar, 
 add 3 beaten eggs, 1 pt milk and enough flour to make a stifC 
 
48 FARM AND HOME COOK BOOK 
 
 batter, sifted with 3 teasp baking powder. Then dredge the 
 fruit with flour and stir in batter the last thing. Bake in 
 dripping pan. This is nice eaten warm, with butter or cream. 
 [Mrs. O. T., Mich. 
 
 Cornstarch Cake 
 
 Cream 1 cup sugar with ^^ cup butter, add ^ cup sweet 
 milk, ^ cup cornstarch and 1 cup flour sifted with 1 teasp 
 cream tartar and scant i/^ teasp soda. Flavor to taste and 
 lastly add beaten whites of 3 eggs. May be used for layer or 
 loaf cake. — [E. T., Va. 
 
 Ribbon Cake 
 
 Cream 1^ cups sugar with % cup butter, add 3 eggs, % 
 cup milk, and two cups flour sifted with scant 2 teasp baking 
 powder. Take out one-third of the batter and add to it spices 
 to taste and ^ cup currants. Bake two light layers and one 
 dark layer and put together with jelly or any preferred icing. — ' 
 [L. W. D., Mass. 
 
 Children's Cake 
 
 Cream % cup sugar and 3 tablesp butter, add 1 e^^, ^^ cup 
 milk, and 1 cup flour sifted with 1 teasp baking powder. Bake 
 in a square tin. Sprinkle sugar and cinnamon on top. This is 
 a plain, wholesome cake, much liked by children. — [F. 
 I. L., Wis 
 
 Cheap Walnut Cake 
 
 Cream scant % cup butter or any other good shortening 
 with 1 cup sugar, add 2 beaten eggs, ^ cup milk, li/^ cups 
 flour sifted with 2 scant teasp baking powder. Lastly add 1 
 cup chopped walnuts. Bake in a square tin, and when cold 
 frost, mark off in small squares and put half a walnut on each 
 square. — [Mrs. S. E. P., Wash. 
 
 Mocha Cake 
 
 Beat 2 eggs light, add 1 cup sugar gradually, and 1^ cups 
 flour sifted with 1 teasp cream tartar and % teasp soda; lastly 
 add % cup boiling milk, in which dissolve 1 teasp butter. 
 Beat until light and bake in two layers. When cool put 
 together with the following filling : Cream ^ cup butter with 
 1 cup powdered "sugar, add 2 teasp strong black coffee, 2 teasp 
 powdered cocoa and 1 teasp vanilla extract. Frost top of cake 
 with any preferred icing. — [P. H. K., Pa. 
 
MIXING THE CAKE BATTER. 
 
I 
 
 ICING THE FINI&HED CAKE. 
 
MARBLE AND FEATHER CAKE 4» 
 
 Tri-colored Marble Cake 
 
 Cream % cup butter and 1 cup sugar, add yolks 3 eggs, one 
 at a time, and beat to a cream, then add 1 cup flour sifted 
 with Vz teasp baking powder, and beat well. Next add % 
 cup milk and beat the mixture to a creamy consistency. Then 
 sift in another cup flour with i/^ teasp baking powder and lastly 
 stir in whites of 3 eggs. Flavor with lemon extract. The mix- 
 ture should not be stiffer than ordinary cake batter. Into a 
 well-greased and flour-dredged cake tin pour about one-third 
 of the cake mixture, and into the remaining batter put a few 
 drops of red coloring (I use the capsules which come with 
 gelatine), and 1 teasp vanilla extract. Beat all this well 
 together, and drop half of the pink batter in spoonsful unevenly 
 over the white batter in the tin. To the remaining batter 
 in the mixing bowl now add 1 tablesp grated chocolate or 
 cocoa, and after stirring well, pour over the first two layers in 
 the tin. Bake in a medium oven about 50 minutes to 1 hour. 
 When strawberries or raspberries are in season the pink batter 
 can be colored with fruit juices. — [Mrs. H. L., Va. 
 
 Date Cake 
 
 Cream % cup butter with 1 cup sugar, add 2 well-beaten 
 eggs, V2 cup sweet milk, and 2 cups flour sifted with 2 teasp 
 baking powder. Lastly add ^ lb dates cut in fine pieces and 
 dredged with flour. Flavor with rose and frost with white 
 frosting, — [Mrs. W. C. T., N. Y. 
 
 Cocoa Cake 
 
 Cream % cup butter with 2 cups brown sugar, add 2 egg^, 
 yolks and whites beaten separately, 1 cup sweet milk, in which 
 dissolve 1 teasp soda, Vz cup powdered cocoa, and 2 cups sifted 
 flour. Bake in loaf. — [Mrs. L. E. G.. N. Y. 
 
 Plain Raisin Cake 
 
 Cream 2 cups sugar with 1 cup butter, add 1 cup milk and 
 SVz cups flour sifted with 3 teasp baking powder, 1 teasp cin- 
 namon, and Vz teasp each cloves, allspice and nutmeg. Lastly 
 fold in 1 cup seeded raisins well dredged with flour, also some 
 citron, If desired. This makes one large cake or two loaves. — 
 [M. E. A., O. 
 
 Feather Cake 
 
 To 1 cup sugar add 1 tablesp butter, 1 egg, % cup sweet 
 milk, in which dissolve V2 teasp soda, 1^ cups flour sifted 
 with 1 teasp each cream tartar and cinnamon, and V2 teasp 
 each cloves and nutmeg. This makes a nice plain cake. I 
 sometimes add % cup raisins for a change. — [Mrs. E. D., Ida, 
 
50 FARM AND HOME COOK BOOK 
 
 Rich Pound Cake 
 
 Cream % lb butter with 1 lb sugar, add 7 or 8 eggs, beat- 
 ing the yolks and whites separately, and lastly add 1 scant lb 
 flour sifted with 1 teasp soda and 2 teasp cream tartar. Bake 
 in a slow oven. — [Mrs. A. L. P., Va. 
 
 Spice Cake 
 
 Cream together 1 cup sugar with 1 cup shortening; add 2 
 eggs, 1 cup molasses and 1 cup strong, black coffee. Next add 
 4 cups flour sifted w^ith 2 teasp each of baking powder, allspice 
 and cinnamon, and 1 teasp each of cloves and nutmeg. This 
 Tvill keep for weeks. — [Mrs. C. E. P., N. Y. 
 
 Marble Spice Cake 
 
 For the white part cream i^ cup butter with 1 scant cup 
 sugar. Add 1 cup milk, 2 cups flour sifted with 2 teasp bak- 
 ing powder, and lastly the whites of 4 eggs. For the dark 
 part cream ^^ cup shortening with 1 cup brown sugar, add 
 yolks 4 eggs, 1 scant cup molasses, 1 cup milk, and 3 cups flour 
 sifted with 2 teasp baking powder and spices to suit. Drop in 
 well greased tins by tablespoonsful alternately the light and 
 the dark batter. Bake in a moderate oven. — [Mrs. C. E. D., 111. 
 
 Ribbon Layer Cake 
 
 For the white part cream ^^ cup butter with 1 cup sugar, 
 add V2 cup sweet milk and 1% cups flour sifted with 1 teasp 
 baking powder. Lastly fold in 3 egg whites beaten stiff, and 
 flavor to suit. For the dark part cream i^ cup shortening, 1 
 cup sugar, add the yolks of eggs and % cup sour milk, in 
 which 1 teasp soda has been dissolved, l^/^ cups flour sifted 
 with cinnamon, nutmeg and cloves to taste, and lastly add 
 1 cup seeded raisins dredged with flour. Have the dark part 
 rather stiff and put in a well greased tin, pouring the light 
 batter on top of the dark. When cold ice with pink frosting. — 
 [Mrs. M. I. R.. Mo. 
 
 Devil's Food 
 
 I have found this recipe to be always successful. Into a 
 double boiler or in a pail which fits into the top of a teakettle, 
 put V2 cup sweet milk, i/^ cup sugar, 1 well-beaten egg, and 2 
 squares chocolate shredded fine or broken into small pieces. 
 Stir and let this cook until it is thick and smooth, stirring it all 
 the while. When it has thickened, remove from the fire, and 
 let cool. In a mixing bowl cream V2 cup sugar with ^ cup 
 iDutter, add 2 well-beaten eggs, % cup milk, 1 teasp soda dis- 
 solved in a very little hot water, and scant 1 % cups flour. Fla- 
 vor with vanilla. Lastly add the chocolate mixture, stir all 
 yrell together and bake for about % hour in a moderate oven. 
 
POUND AND RAISED CAKE 51 
 
 Can al&o be baked in layers and put together with white frost- 
 ing. — [Mrs. F. S., N. y. 
 
 Old-Fashioned Pound Cake 
 
 Cream 1 lb butter with 1 lb sugar, add one at a time the 
 yolks of 1 doz eggs, 1 lb flour sifted with 1 teasp baking powder. 
 Add flour to the above mixture alternately with the whites of 
 the eggs. Bake in loaf tins lined with greased paper all around, 
 and put a sheet of greased paper over the tin while baking. 
 If the oven seems too hot, set a pan of water on the grate above 
 the cake. The success of this cake depends upon thorough 
 creaming of the butter and sugar, thorough stirring after each 
 egg yolk is added, and careful blending of the flour and egg 
 whites. The oven should be moderately heated, and the 
 baking watched carefully. — [Mrs. W. B. B., Ga. 
 
 Dutch Cake 
 
 To about 1 qt light bread sponge add 2 eggs, 1 cup sugar, 
 melted butter size of an egg, V2 or % cup lukewarm water, 
 and flour enough to make a soft dough. Let it rise until it is 
 light, then spread on buttered pie plates, or milk pans, and 
 after rising again, bake in a moderate oven. When done wet 
 the top slightly with water, sprinkle with sugar and cinna- 
 mon, dot with pieces of butter, and return to the oven for a 
 few minutes. The same dough will answer for buns, cinnamon 
 rolls, and old-fashioned rusks. — [Mrs. C. S., Kan. 
 
 Raised Coffee Cake 
 
 Scald 2 cups milk, add % cup butter, '^k cup sugar, and 1 
 teasp salt. When lukewarm add 1 compressed cake of yeast, 
 dissolved in i/^ cup lukewarm water, 2 well-beaten eggs, and 
 enough flour to make a stiff batter. Lastly add 1 cup raisins 
 and 1/^ cup citron cut fine. Let rise over night. In the morn- 
 ing stir up the mixture again and spread in buttered dripping 
 pans to a depth of about % inch; cover and let rise, and then 
 spread over the top a frosting made as follows: Melt y^ 
 cup butter, add % cup sugar and 2 teasp cinnamon. When 
 the sugar is about half melted add 6 tablesp flour. Spread this 
 mixture over the top of cakes and bake from 20 to 30 minutes. 
 This makes two good-sized cakes. — [Mrs. J. P. D., Neb. 
 
52 FARM AND HOME COOK BOOK 
 
 Fillings and Fpostitij^s 
 
 Beat the yolks of 2 eggs light, add 4 tablesp powdered sugar 
 and spread while cake is warm. — [Mrs. W. R. C, Pa. 
 
 Take confectioner's sugar (not powdered sugar) and wet 
 with enough sweet cream or milk so it will spread easily. 
 Flavor to taste. — [Mrs. J. C. McC, Vt. 
 
 Dissolve 1 tablesp cornstarch in 1 cup milk, beat 1 egg well 
 with Vz cup sugar and add. Cook until thick and then flavor 
 with 1 teasp vanilla. Spread when cool. — [Mrs. W. K., Cal. 
 
 Boil together until it thickens 1 cup sugar and 1 cup sour 
 cream. Remove from fire and add 1 cup nut meats. I some- 
 times use chopped dates or figs for variety. — [Mrs. G. F., Minn. 
 
 Put in a double boiler l^^ cups milk, butter size of walnut, 
 % cup sugar, 1 egg and scant l^ cup flour. Boil until it 
 thickens, stirring constantly. Flavor to taste. — [Mrs. S. E. 
 Y., Me. 
 
 Boil slowly about % to % hour 1 cup sweet cream with 2 
 cups maple sugar. Remove from fire, let it cool, then stir in 
 1 cup chopped English walnuts and beat until creamy. — [Mrs. 
 J. C. H., Vt. 
 
 To 1 cup sugar add 1 e^K, 2 or 3 grated sour apples and the 
 juice and grated rind of one lemon. Boil until it thickens, 
 stirring constantly. Cool before spreading on cake. — [Mrs. 
 R. N. P., N. y. 
 
 To the beaten white of 1 e^^ add 1 cup sugar. Mix thor- 
 oughly and then add 1 cup strawberries, crushed. Beat 
 together with an e^^ beater until it is as thick as whipped 
 cream. — [O. A., Cal. 
 
 Boil until it candies 1 cup brown sugar, ^ cup sweet milk, 
 1 tablesp flour and 1 tablesp butter. Remove from fire, beat 
 until creamy and spread between layers and on top of cake. — 
 [Mrs. R. A. G., N. Y. 
 
 Soak 1 teasp granulated gelatine in 3 tablesp hot water. 
 When dissolved and cooled off a little, add 1 cup confectioner's 
 sugar and beat until smooth. Spread at once, or this icing will 
 set. — [Miss L. E. F., Can. 
 
CAKE FILLINGS AND FROSTINGS 53 
 
 Cook in a double boiler until it thickens 1 pt sweet cream 
 or rich milk, 1 egg, 1 tablesp cornstarch and pinch of salt. Stir 
 constantly and after it has thickened remove from fire and 
 flavor to taste. — [Miss B. C, la. 
 
 Boil until it threads V2 lb maple sugar and V2 cup milk. 
 Remove from fire and pour the hot syrup over the beaten whites 
 of 2 eggs. Stir until it begins to thicken, then spread quickly 
 between layers of cake. — [E. L. McG., Mich. 
 
 Stir well and let boil until it thickens 1 cup sugar, I cup 
 sweet milk, 4 tablesp grated chocolate or cocoa, and yolks of 2 
 eggs. Remove from fire, add 1 teasp vanilla, beat well, and 
 spread between layers. — [Mrs. R. A. G., N. Y. 
 
 Set 1 cup thick, sweet cream on ice until it is cold and stiff 
 and whip with an egg beater as you would egg white, then 
 add sugar and flavoring to taste. It is best not to prepare this 
 filling until shortly before wanted for serving. — [Mrs. V. A. H., 
 N. D. 
 
 To 1 cup maple sugar add 1 cup coffee sugar and 1 cup sweet 
 cream. Heat slowly until it dissolves and then boil steadily 
 for about V2 hour. Remove from fire, add 1 cup chopped pecan 
 nuts, stir until cold, and spread between cakes. — [Mrs. J. C. 
 H., Vt. 
 
 To y2 cup sugar add 2 tablesp flour, a little grated orange 
 rind, % cup orange juice, 2 teasp lemon juice, 1 teasp butter 
 and 1 beaten egg. Mix in order given and cook in a double 
 boiler, stirring constantly until thick. Cool before spreading 
 on cake. — [Mrs. J. S. D., N. Y. 
 
 Here is a good substitute when cream is not at hand: Scrape 
 or grate 1 good-sized apple into 1 cup of sugar. Keep on mix- 
 ing to prevent the apple from turning dark, then add the 
 beaten white of 1 egg and beat for about 20 to 30 minutes. Add 
 vanilla flavor. — [Mrs. C. W. J., O. 
 
 Melt 1 teasp butter with 1 tablesp flour, stir in the grated, 
 rind of 1 lemon and the juice of 2 lemons, with 1 cup sugar, 1 
 egg and V2 cup water. Boil until it thickens and spread 
 between layers of cake. This will taste better if kept a day or 
 two before cake is cut. — [E. L., Neb. 
 
 Cook until it is thick and ready to candy, 2 cups brown 
 sugar, V2 cup thick cream, and butter size of walnut. Remove 
 from fire, beat until cool and add 1 teasp vanilla. Sometimes 
 I use white sugar and lemon flavor, and add grated cocoanut 
 at the last. — [Mrs. V. A. H., N. D. 
 
54 FARM AND HOME COOK BOOK 
 
 Boil 1 cup sugar with % cup water until it threads, then 
 pour on the beaten white of 1 egg and beat until smooth, after 
 which add i/4 cup each of figs and raisins cut fine, 14 cup wal- 
 nut meats cut fine, and ^ cup grated cocoanut. Spread 
 between and on top of cake. — [Mrs. H. M., Mo 
 
 Put white of 1 egg in a deep bowl, add 1 cup sugar and 1 cup' 
 red raspberries crushed and the juice drained off. Whip for 
 about y2 hour. If beaten long enough, this filling will be stiff 
 and light, like whipped cream. It does not soak into the 
 cake at all, and is truly delicious. — [Mrs. S. C. S., N. Y. 
 
 This makes a nice, glossy frosting for the top of a cake. 
 Boil together for a few minutes 1 heaping tablesp grated choco- 
 late, 2 tablesp sugar and 1 tablesp boiling water. Remove from 
 fire, flavor with vanilla, and spread on cake before icing is cold, 
 using a broad-bladed knife dipped in cold water to smooth it. 
 If the icing seems too thick, add a little more boiling water, 
 but never use cold water. — [Miss U. R., la. 
 
 Soak 1 scant tablesp granulated gelatine in enough cold 
 water to cover it. When it is soft add scant % cup boiling 
 water and stir till dissolved, then add % cup sugar and any 
 preferred flavoring. Beat with an egg beater until the mix- 
 ture is white and begins to get firm. Before it gets too stiff,, 
 beat into it 1 pt of whipped cream. The cream should be 
 whipped first, and the gelatine mixture should be added to it 
 gradually. This filling will keep stiff indefinitely. Be careful 
 not to use too much gelatine. — [Mrs. K. R. F., Tex. 
 
Gookies, Qraekers, and Small Gakes 
 
 O keep the cookie jar replenished keeps, 
 many a mother and housewife busy and 
 often necessitates a baking every week, for 
 not only the young folks but "children of an', 
 older growth" frequently manifest their 
 fondness for these wholesome little dainties 
 by surreptitious inroads on the reserve supply, much to the 
 dismay of the indulgent cook, who, however, apparently 
 ignores these small depredations and wisely looks upon 
 them as a tribute to her skill. Every one has his or her 
 favorite cookie, but a little variety is generally welcomed 
 by all. If you find among the following recipes any that 
 are new to you, but "sound good," why not try them? A 
 change will vary the monotony for the cook and provide a 
 delightful surprise for the family. 
 
 Brown Cookies 
 
 Cream % cup shortening with 2 cups brown sugar, add 1 
 egg, 1 heaping teasp soda dissolved in 1 cup sour cream, and 
 flour enough to make a soft dough. Bake in hot oven and 
 watch closely, so they will not burn. — [Mrs. J. P., Minn. 
 
 Chocolate Cookies 
 
 Cream % cup butter or shortening with 2 cups brown sugar, 
 add 2 eggs, 1 scant cup grated chocolate, melted, and flour 
 enough to roll very thin, sifted with 1 teasp baking powder. — 
 [Mrs. C. E. G.. Ariz. 
 
 Christmas Cookies 
 
 The ingredients required for these cookies are 1 qt molasses,, 
 1 pt sugar, 1 tablesp lard, 2 teasp each soda, cinnamon and' 
 caraway seed, and 1 tablesp cloves. Mix the soda and spices, 
 in the flour. Boil the molasses and pour over the flour, melt 
 the lard and put in last. — [M. K. G., la. 
 
 Graham Cookies 
 
 To 2 cups sugar add 2 cups sour cream, 5 cups graham- 
 flour sifted, 2 well-beaten eggs, 2 tablesp molasses, 2 teasp each' 
 
 55 
 
56 FARM AND HOME COOK BOOK 
 
 soda and cinnamon, and 1 teasp salt. Have ready well greased 
 tins and drop batter on it by teaspoonsful about 2 or 3 inches 
 apart. Dip the teaspoon in cold water every time before dip- 
 ping it into the batter again. Sprinkle the cookies with sugar 
 and bake in a quick oven. — [Mrs. A. W. T., Mich. 
 
 Buttermilk Molasses Cookies 
 
 Cream 1 cup lard with 1 cup brown sugar, add 2 cups 
 molasses, 2 even tablesp soda dissolved in 1 cup buttermilk, 1 
 teasp each ginger and cinnamon, sifted with flour enough to 
 make a stifC dough. Let stand over night, roll out, cut, spread 
 with sugar, and bake in a quick oven. This is a never-failing 
 recipe which has been used a long time in our family. — [E. 
 M. C, Mich. 
 
 Coffee Ginger Cookies 
 
 Thoroughly mix 1 cup shortening with 2 cups sugar, add 1 
 cup molasses and 3 teasp soda dissolved in 1 cup hot, black 
 coffee. Let cool, then add 1 beaten egg, 2 teasp vanilla, a little 
 salt, and flour enough to roll, sifted with 3 teasp ginger. Roll 
 soft, cut, and bake in a quick oven. — [Mrs. G. A. S., N. Y. 
 
 Maple Sugar Ginger Cookies 
 
 Cream 1 cup butter, add 2 cups maple sugar rolled fine, 1 
 «gg, % cup sour milk, in which dissolve 1 teasp soda, flour 
 enough to make a dough that can be rolled, sifted with 1 teasp 
 «ach salt and ginger, and y2 teasp cream tartar. Roll ^^ inch 
 thick, cut in squares, and bake in a slow oven. — [M. P., N. H. 
 
 Ginger Cookies (No eggs) 
 
 Cream 1 cup shortening with 1 cup sugar, add 1 cup molasses, 
 1 cup hot water, in which dissolve 2 teasp soda, and flour 
 enough to make a stiff batter, sifted with 2 teasp each ginger 
 and cinnamon. Let this batter stand a while, so as to give the 
 flour a chance to swell, as the hot water takes the place of eggs. 
 Use no more flour than necessary to form a soft dough for 
 rolling out. These are excellent and economical cookies, and 
 the only trick is to use as little flour as possible. — [Mrs. B. G., 
 Mich. 
 
 Soft Ginger Cookies 
 
 Stir together 1 cup sugar, 1 cup molasses, 1 cup shortening, 
 1 egg, 1 yolk of an egg, 1 tablesp vinegar, 1 heaping teasp 
 ginger, 1 level teasp soda dissolved in a little warm water, 
 and flour enough to make stiff. Roll, cut out the cookies, and 
 dip the tops in the white of an egg (do not beat the white), 
 then dip in sugar. Bake in a moderate oven and watch care- 
 fully, as they burn easily. — [Mrs. J. J. M., 111. 
 
MOLASSES AND MAPLE SYRUP COOKIES 57 
 
 Sorghum Cookies 
 
 Put 1 pt best sorghum, or molasses, in an agate pan with 
 2 heaping tablesp butter, and let it heat to the boiling point. 
 Then stir in 1 pt flour, and when cold add 2 eggs, well beaten, 
 1 teasp each cinnamon and ginger, and 1 teasp soda dissolved 
 in 1 tablesp sharp vinegar. Also add a little cloves, if the fla- 
 voring is liked, and then flour enough to roll thin. Bake in a 
 moderate oven. — [E. W., Wis. 
 
 Molasses Cookies 
 
 Beat 1 egg, add 1 cup molasses, 3 tablesp vinegar, scant 1 
 cup lard, 3 teasp soda dissolved in i^ cup hot water, 1 tablesp 
 ginger sifted with flour enough to make a dough that can be 
 handled. Roll y2 inch thick, cut in any desired shape, and 
 bake in hot oven, watching carefully so they will not burn. — • 
 [I. A. S., Me. 
 
 Marbled Cookies 
 
 Cream 1 cup butter with 2 cups sugar, add 4 well-beaten eggs 
 and 3 cups flour sifted with 1 teasp soda and 2 teasp cream 
 tartar (or substitute for the soda and cream tartar 2 teasp- 
 baking powder). Divide the dough and in one half mix i^ 
 cup grated, melted chocolate and to the other half add the 
 juice and grated rind of an orange. Add more flour to each 
 half if necessary. Combine both portions into a streaked lump, 
 and roll thin. Bake in rather hot oven. — [Mrs. J. W., N. Y. 
 
 Popcorn Cookies 
 
 To 2 well-beaten eggs add 1 cup granulated sugar, 1 teasp 
 vanilla, % teasp soda dissolved in a little warm water, 1 teasp 
 cream tartar sifted with flour to make a dough stiff enough to 
 roll thin. Bake in a quick oven. When these are properly 
 made you will readily see why I call them popcorn cookies. — 
 [Mrs. A. W. S., Pa. 
 
 Eggless Cookies 
 
 Cream 1 cup butter with 2 cups sugar, add 1 cup milk, and 
 1 teasp baking powder sifted with flour enough to make a 
 dough of the proper consistency. These will keep nice and 
 fresh for weeks. — [A. C. S., Miss. 
 
 Maple Syrup Cookies 
 
 To 1 beaten egg add T cup maple syrup, 1 teasp soda dis- 
 solved in a little hot water, 6 tablesp melted lard, salt and 
 ginger to taste, and flour enough to make a dough that can be 
 handled. — [L A. S., Me. 
 
-58 
 
 FARM AND HOME COOK BOOK \ 
 
 Butter Cookies 
 
 1 
 Cream 1 cup butter with 1 cup sugar, add 1 egg and 4 tablesp ' 
 sour milk, in which dissolve 1 level teasp soda. Beat this miX' ! 
 ture well, then add enough flour so the dough will not stick to 
 the hands. Roll very thin, cut, and bake in a hot oven.— ^ \ 
 [Mrs. B. W., Wis. \ 
 
 Anise Cookies j 
 
 To 1 lb sugar (scant) add 1 tablesp butter, 3 or 4 eggs, %' \ 
 <5up almonds, blanched and chopped, Yz teasp anise seed, and i 
 flour to make a dough stiff enough to knead, sifted with 1 ] 
 teasp baking powder and a little salt. Form in a loaf about 4 : 
 inches wide and 1 Inch thick, let stand over night, and in the | 
 morning cut up in slices and bake. — [A. H., Wis. ] 
 
 Cocoanut Cookies 
 
 Beat 2 eggs until light, add gradually 1 cup sugar, ^ cup i 
 grated or dessicated cocoanut, 1 cup thick, sweet cream, and j 
 3 cups flour sifted with 3 level teasp baking powder and 1 i 
 teasp salt. Roll to % inch thick, sprinkle with some cocoanut I 
 and then roll down to % inch thick, and cut out and bake. — < ; 
 [Mrs. C. J. C, Wis. ; 
 
 Buttermilk Cookies (No eggs) i 
 
 Cream scant % cup lard with 1 cup sugar, add 1 cup butter- i 
 milk, in which dissolve 1 teasp soda, 2 teasp lemon or vanilla \ 
 extract, salt to taste and flour to stiffen. Roll out quite thick, j 
 cut, and bake in a quick oven. — [Mrs. J. H. W., Me. j 
 
 Wheat Cookies (No eggs) ] 
 
 Cream V2 cup butter with 2 scant cups sugar, add 1 teasp ] 
 soda dissolved in V2 cup hot water, then add 2 cups crushed j 
 
 (steamed) wheat. Roll thin like ginger snaps, and bake in j 
 moderate oven. Rolled oats may be substituted for the wheat. ' 
 
 [CM., Pa. 
 
 Walnut Cookies 
 
 Cream ^^ cup butter with 1 cup sugar, add 1 egg, ^ cup ; 
 milk, 1 cup walnut meats cut fine, 1 teasp vanilla, and 1 teasp j 
 baking powder mixed with flour enough to make a stiff drop I 
 batter. Drop in little cakes on greased tins. — [Mrs. R. C, | 
 . Mass. I 
 
 Peanut Cookies j 
 
 Cream 4 tablesp butter with ^ cup sugar, add 2 eggs, 4 \ 
 tablesp milk, 1 teasp lemon extract, a little salt, and 1 cup I 
 
 i 
 
OATMEAL COOKIES AND MACAROONS 59 
 
 flour sifted withi 2 teasp baking powder. Lastly add 1 cup 
 chopped peanuts. Drop on buttered tins by tablespoonsful, 
 and bake in a moderate oven. This makes about a dozen 
 <;ookies.— [E. H., Wash. 
 
 Oatmeal Jelly Cookies 
 
 Cream 1 cup butter and 1 cup lard with 1 cup white sugar 
 and 1 cup brown sugar, add 8 tablesp hot water, in which 
 dissolve 1 teasp soda, then stir in 6 cups oatmeal (3 put through 
 the meat chopper — fine cut), and lastly add 2 cups flour. Roll, 
 cut and spread with the following filling and fold over: Fill- 
 iug — To 1 lb seeded and chopped raisins add 1 cup sugar and a 
 little water and boil until the consistency of jelly. — [Mrs. F. 
 W. R., Mich. 
 
 Oatmeal Nut Ck>okies 
 
 Cream scant % cup butter, add gradually 1 cup light brown 
 sugar, then 2 well-beaten eggs, and 4 tablesp sweet milk. 
 Next stir in 2 cups rolled oats, and when these are well mois- 
 tened, add 1 cup flour sifted with 1 level teasp each soda and 
 salt, also cinnamon, cloves and nutmeg to taste. Lastly add 
 1 cup seeded and chopped raisins and % cup chopped nut 
 meats dredged with flour. Drop by teaspoonsful on buttered 
 tins far enough apart so they will not crowd and run together. 
 If the batter does not seem stiff enough, add more flour. — 
 £Mrs. J. A. W., Mo. 
 
 Oatmeal Cookies 
 
 Cream 1 cup butter and lard mixed, with 1% cups sugar, add 
 3 eggs, % cup sour milk, in which dissolve 1 teasp soda, 2 
 cups rolled oats, 2 cups flour, sifted with a little salt and 1 heap- 
 ing teasp cinnamon. Lastly mix in 1 cup seeded and chopped 
 raisins. Drop by spoonsful on buttered tins, and bake in a 
 moderate oven. — [Mrs. M. D. M., Wash. 
 
 Oatmeal Macaroons 
 
 Beat 2 eggs light, add I cup sugar, 1 teasp vanilla, 2i^ cups 
 rolled (steamed) oats, 1 teasp baking powder, a little salt, and 
 1 tablesp melted butter. Drop by teaspoonsful on greased tins, 
 and bake. When done slip a knife under each cookie, carefully 
 remove from tin, and cool. — [Mrs. R. C, Mass. 
 
 Jelly Jumbles 
 
 Cream % cup butter with 1 cup sugar, add 1 egg, V2 teasp 
 soda dissolved in V2 cup sour milk, and flour enough to roll. 
 Roll about Vz inch thick, cut with biscuit cutter and from 
 half of these cut out the center with a large thimble. Spread 
 
60 FARM AND HOME COOK BOOK 
 
 jelly over the biscuit halves, cover with the doughnut halves^ 
 and bake. This will make about 25 jumbles. — [Mrs. A. R. W.» 
 Mass. 
 
 Russian Rocks 
 
 Cream 1 scant cup butter with 2 cups brown sugar, add 3 
 eggs, one at a time, l^/^ teasp soda dissolved in Vz cup boiling 
 water, 1 lb seeded and chopped raisins, 1 lb nut meats, cut 
 fine, V2 teasp each cinnamon and cloves, sifted with 3 cups 
 flour. Drop by teaspoonsful on greased tins, and bake. — 
 [M. R., Tex. 
 
 Date Rocks 
 
 Cream 1 cup butter with i^ cup sugar, add 3 eggs, 1 teasp 
 soda dissolved in 2 tablesp water, flour enough to make a stiff 
 batter, sifted with 1 teasp each cinnamon and allspice, and 
 lastly add 2 lbs dates, pitted and cut fine. Drop by spoonsful 
 on greased cookie pans, and when baked brush with any pre- 
 ferred icing. — [Mrs. C. W. S., Wis. 
 
 Ginger Snaps 
 
 Cream 1 cup butter with 1 cup sugar, add 1 cup molasses 
 and 1 tablesp ginger, 1 teasp soda dissolved in a little water, 
 and as much flour as can possibly be stirred in (not kneaded). 
 Pinch off pieces about the size of a marble, roll in the hands, 
 pat flat and put on well greased tins, allowing space between 
 each one for spreading. Bake in a moderate oven until a nice 
 brown, and leave in the pan until they cool sufiiciently to be 
 "snappy." — [B. B. U., Mo. 
 
 Ginger Snaps (No shortening) 
 
 To 1 cup molasses add 1 cup sugar, 2 eggs, 1 scant tablesp 
 soda, 1 teasp ginger, pinch salt, 1 tablesp vinegar, and flour 
 enough to make a soft dough that will roll. Roll very thin and 
 bake in a moderate oven. These will not harden until they 
 are cold. — [Mrs. S. M. A., N. Y. 
 
 Ginger Snaps with Buttermilk 
 
 Thoroughly mix 1 cup lard with 1 cup sugar, add 1 pt 
 molasses, 1 cup buttermilk, in which dissolve 1 tablesp soda, 
 and 1 tablesp ginger sifted with enough flour to make a stiff 
 dough. Let stand over night, roll thin, cut, and bake in a hot 
 oven. — [Mrs. D. A. P., Pa. 
 
 CoflPee Drops 
 
 Mix 2 cups sugar with 6 or 7 tablesp lard, add 2 eggs, 1 cup 
 molasses, 2 teasp soda dissolved in 1 cup hot coffee, and 1 teasp 
 
 
SPONGE, GINGER AND COCOANUT DROPS 61 
 
 allspice sifted with about 5 cups flour. Drop by teaspsoonsful 
 on buttered tins. Bake in quick oven. Remove from tins, lay 
 on a board to cool, and pack away in jars with bits of cheese- 
 cloth laid between each layer. — [Mrs. C. H. H., N. Y. 
 
 Ginger Drops 
 
 To 1 cup N O molasses add 1 cup melted shortening, i^ cup 
 melted butter, ^ cup sugar, 1 tablesp ginger, scant % cup 
 water, in which dissolve 1 teasp soda, and flour enough so 
 that the batter can be dropped by teaspoonsful. Lastly add 
 2 well-beaten eggs. Bake quickly. It is best to try a little 
 before adding too much flour, or they will be spoiled. Drop 
 the batter by spoonsful about 2 inches apart on well greased 
 tins. For the sake of variety I sometimes add i/^ cup grated 
 cocoanut or i/^ cup currants, or same quantity of chopped 
 raisins, or 1 tablesp mixed spices and ^4 teasp black pepper. — 
 £Mrs. E. J. C, Neb. 
 
 Sponge Drops 
 
 Beat 3 eggs together, add 1 cup sugar, and 1 cup flour 
 sifted with 1 teasp cream tartar. Dissolve % teasp soda in 
 a little warm water and stir this through the batter thoroughly. 
 Flavor to taste. Drop by teaspoonsful on buttered tins, and 
 bake in a hot oven. — [Miss E. W., N. H. 
 
 Oatmeal Drops 
 
 Cream 1 cup butter with 1 cup brown sugar, add 2 eggs, ^ 
 cup sour milk, in which dissolve 1 teasp soda, 2 cups oatmeal 
 and 2 cups flour sifted with I teasp cinnamon. Lastly add 1 
 cup currants and Vz cup nut meats lightly dredged with flour. 
 Drop by spoonsful on greased tins and bake. — [Mrs. J. L. 
 K., la. 
 
 Cocoanut Drops 
 
 To 1 grated cocoanut add Vz to % lb sugar and 2 or 3 
 eggs. Drop by teaspoonsful on buttered tins, far enough apart 
 so they will not run together, and bake a light brown. — [Mrs. 
 W. H. C, N. C. 
 
 Sour Cream Cakes (No butter) 
 
 To 1 well-beaten egg add 1 cup sugar, 1^ cups sour cream 
 in which dissolve 1 teasp soda, 1 tablesp of any preferred fla- 
 voring, and 2 teasp baking powder sifted with flour enough to 
 roll. Cut "^ inch thick. These cakes will rise, and are like 
 small sour-cream sponge cakes.— [Mrs. R. A. G., N. Y. 
 
€2 FARM AND HOME COOK BOOK 
 
 Spice Squares 
 
 To 1 cup sugar add 4 tablesp melted butter, 2 tablesp molas- 
 ses, 1 egg, 1 cup sour milk, in which dissolve 1 level teasp 
 soda, 2 cups flour sifted with 1 teasp cinnamon and V2 teasp 
 each cloves, nutmeg and allspice. Beat well for about two 
 minutes and then turn into a square tin, having the batter no 
 more than about 1 inch deep. Sprinkle granulated sugar on 
 the top and bake about 40 minutes in moderate oven. When 
 cold cut in squares and put away in stone crock. These cakes 
 are better the day after they are baked. — [J. C. W., Mass. 
 
 Cream Pnflfs 
 
 Melt ^ cup butter in 1 cup hot water and when boiling beat 
 in 1 cup flour. Stir until it works up in a ball and does not 
 stick to the pan, then remove from fire and cool, after which 
 stir in 3 eggs, one at a time, without beating any more than is 
 necessary. Drop tablespoonsful of this mixture on buttered 
 tins, and bake in a moderate oven, until light brown. When 
 cool make little openings in the sides of the puffs and fill 
 with whipped and sweetened cream, or with a cream made by 
 boiling together 1 cup milk, 1 egg, scant ^/^ cup sugar, and 2 
 tablesp flour. Flavor with lemon or vanilla. — [Miss F. C. A., 
 Mass. 
 
 Caraway-seed Cup Cakes 
 
 Cream ^ cup butter with 2 cups sugar, add 2 well-beaten 
 eggs, 2 cups sour cream, in which dissolve 1 teasp soda, 2 
 tablesp caraway-seed, and flour enough to make a stiff batter. 
 Bake in well greased iron gem pans in a hot oven. Don't fill 
 the gem pans more than half full. — [R. A. McD., S. D. 
 
 Oatmeal Date Cakes 
 
 Cream 1 cup butter with 1 cup sugar, add 1 teasp soda 
 dissolved in ^ cup water, 2 cups rolled oats, and 3 cups flour. 
 Roll out ^ inch thick, spread half of the dough surface with 
 dates, pitted and cut fine, turn the other half of the dough, 
 over it, roll thin, cut out, and bake. — [S. E. F., Cal. 
 
 Lady Fingers 
 
 Beat to a cream 1 cup sugar and 2 eggs, add 4 tablesp milk, 
 and flour enough to thicken, sifted with 2 scant teasp baking 
 powder. Roll and cut in small pieces size of finger and bake in 
 quick oven. When cold dust with powdered sugar. — [Miss I. 
 J. K., Minn. 
 
 1 
 
OATMEAL AND GRAHAM CRACKERS 63 
 
 Strawberry Fingers 
 
 Boil together 1 cup fresh, cold water and % cup butter. Into 
 this boiling mixture stir 1 cup sifted flour, and stir constantly 
 until it rolls together in a ball. When partly cool, add 4 eggs, 
 beating in one at a time, but do not beat the eggs separately. 
 Drop this mixture on a thin, buttered tin in long, narrow- 
 strips, one inch apart. Bake in a moderate oven until well 
 risen and a delicate brown — ^^ hour is generally enough. 
 The oven door should be left open a few minutes before remov- 
 ing the fingers therefrom. This will prevent them from col' 
 lapsing. When cool split the fingers on one side, fill with 
 crushed strawberries, or strawberry jam. Spread tops of 
 fingers with an icing colored with the berry juice. — [Mrs. N. 
 P., N. H. 
 
 Sugar Crackers 
 
 Cream 1 cup butter with 2 cups sugar, add 1 egg, y^. teasp 
 soda dissolved in ^^ cup cold water, and 1 teasp cream tartar 
 sifted with flour enough to roll. Mix soft, roll thin and bake 
 quickly. These crackers are crisp and delicious. — [Mrs. E. W. 
 
 R., N. y. 
 
 Cheap Oatmeal Crackers 
 
 To 1 cup rolled oats add 1 cup flour with a small pinch bak- 
 ing powder, a little salt, and I tablesp sugar. Rub 2 tablesp 
 butter in this mixture and just enough water to hold it 
 together. Roll out thin on a floured board, cut and bake. — 
 [M. L. Q., Me. 
 
 Graham Crackers 
 
 Cream V2, cup butter with y^ cup sugar, add y^ teasp soda 
 dissolved in "^k cup water, about a handful white flour, and 
 enough graham flour to roll. Roll thin, cut in any desired 
 shape, and bake in a quick oven. — [R. W., Mo. 
 
 Lemon Crackers 
 
 -^ Cream 1 cup snortening with 2^ cups sugar, add 2 eggs, 1 
 scant cup milk, 1% teasp baking ammonia, with flour enougb 
 to make a stiff batter. Let stand about 3 hours to rise, then 
 add a little oil of lemon, and flour enough to make batter a 
 little stiffer than for cookies. Roll, cut, and bake. — [Mrs. S. 
 E. F., Cal. 
 
 Bnttermilk Crackers 
 
 Cream % lb lard with 2 lbs sugar, add 1 teasp soda dissolved 
 in scant ly^ pts buttermilk. Flavor with a little lemon, if 
 
€4 FARM AND HOME COOK BOOK 
 
 liked, and then sift in 2^/^ qts flour, or perhaps a little more, 
 if needed. Roll thin, cut with a small, round cutter, prick 
 with a fork, and bake in a not too hot oven. — [Mrs. N. P., N. H. 
 
 Cheese Crackers 
 
 Spread a layer of puff paste with some grated cheese and 
 a little cayenne pepper. Double up paste, roll out again rather 
 thin, and cut it with a small, round pastry cutter. Glaze with 
 the white of an egg, lay the crackers on a floured tin, and bake 
 in a quick oven to a pale straw color. — [Mrs. J. F. Q., N. Y. 
 
 Whole-wheat Crackers 
 
 Into about 2 qts whole-wheat flour, sifted with 1 tablesp 
 baking powder, cut 1 cup shortening. In another bowl break 
 3 eggs, beat well, add 3 tablesp sugar, 1 tablesp salt and 1^ 
 pts water. Add this to the flour and shortening mixture, and 
 if necessary add more flour. Roll as thin as pie crust, prick 
 with a fork, cut in squares or in any fancy shape desired, place 
 on lightly greased tins, and bake in a moderately hot oven 
 until brown. After they are done let them stand in the oven 
 a few minutes with the door open, to let the crackers dry out. 
 They will then be nice and crisp. Graham crackers can be 
 made by following this same recipe, but substituting graham 
 flour for the whole- wheat flour. — [S. E. H., Cal. 
 
 Graham Wafers 
 
 Cream 1 cup butter with 1 cup sugar, add 1 cup sour cream, 
 in which dissolve 1 teasp soda, mix soft with graham flour, roll 
 thin, and bake quickly. These are wholesome and good for 
 the children. — [Mrs. E. W. R., N. Y. 
 
 Vanilla Wafers 
 
 Cream y2 cup butter with 1 cup sugar (or use lard and but- 
 ter mixed), add 1 egg, 4 tablesp sweet cream, 1 scant tablesp 
 vanilla, 1 y2 teasp cream tartar and scant % teasp soda, sifted 
 with flour enough to roll. Roll very thin and bake quickly. 
 These are fine. — [Mrs. A. S., N. H. 
 
 Ice Cream Wafers 
 
 Make a meringue of the thoroughly beaten whites of 2 
 €ggs, pinch salt and 2 tablesp powdered sugar, then add % 
 cup chopped nut meats and spread this mixture on plain wafers 
 or salted crackers, and bake only just long enough to cook 
 the meringue. This is nice to serve with ice cream. — [Mrs. A. 
 J. P., Wis. 
 
GRAHAM AND NUT WAFERS 65 
 
 Wheat Wafers 
 
 To 1 pt whole-wheat flour add % teasp salt, rub in 1 tablesp 
 butter and make into a stiff dough with milk. Break off bits 
 size of a walnut, and roll very thin. Bake in a hot oven until 
 a golden brown. — [E. E. K., Mass. 
 
 Peanut Wafers 
 
 Cream 2 tablesp butter with % cup sugar, add 1 well-beaten 
 egg, 2 tablesp milk, i/^ cup flour sifted with 1 level teasp bak- 
 ing powder, and 14 teasp salt. Flavor with 1 teasp lemon 
 juice, and last of all mix in V2 cup finely chopped peanuts. 
 Drop by spoonsful on ungreased pans about 1 inch apart, and 
 place half a peanut on top of each wafer. Bake about 12 min- 
 utes in a moderate oven. This recipe will make 24 wafers. — 
 [K. A. D., N. D. 
 
 Walnut Wafers 
 
 To 2 well-beaten eggs, add % lb each white sugar and brown 
 sugar, 5^ tablesp flour sifted with ^ teasp baking powder 
 and y2 teasp salt, and ^^ cup black walnut meats, cut fine. 
 Drop by spoonsful on greased pans and bake. — [C. B. O., Kan. 
 
 Delmonico Cakes 
 
 Grate % cake (1 cup) unsweetened chocolate into a bowl, 
 then pour over it V2 cup boiling water in which 1 teasp soda 
 was dissolved. Let this mixture stand while preparing the 
 following: Cream % cup butter with 2 cups brown sugar, add 
 2 eggs, 14 cup sour milk, and 2^^ cups flour. Mix well and 
 then add the chocolate mixture. Bake in shallow, square tins. 
 When nearly cool, ice and cut into cubes about 2 inches square. 
 [L. E. W., Mich. 
 
 Snow Balls 
 
 Mix % cup lard with 2 cups sugar, add 2 eggs, 2 cups sour 
 milk or buttermilk, into which dissolve 1 teasp soda, and flour 
 enough to make a batter a little stiffer than cake batter. Beat 
 until smooth and fill well greased iron gem pans half full. 
 Bake quickly in a steady, hot oven. By the time they are done 
 have ready a boiled frosting and frost the tops and sides of 
 the little cakes by inserting a fork in the bottom of each cake 
 and dipping it in the frosting. This must be done quickly 
 while the cakes are still warm, and before the frosting sets. — * 
 £R. A. McD., N. D. 
 
Pies and Shortcakes ] 
 
 i 
 
 LL rich pastry preparations are hard tc ■ 
 
 digest, according to learned authorities, and [ 
 
 therefore pie is not considered heaUhful. j 
 
 But when pastry is prepared by a skillful j 
 
 cook, the discomforts, not to say dangers, i 
 
 which are supposed to attend its consump- i 
 
 tion, can be reduced to a minimum, by art- ' 
 
 ful blending and sensible omissions. Rich crusts that in j 
 
 their composition call for equal parts of flour and butter or ' 
 
 shortening, are rarely used in these days, because they are ! 
 
 too rich, too indigestible and too expensive, and because we i 
 
 have found better ways of preparing acceptable substitutes, j 
 
 The chief requisites are that pie crust should be light and i 
 
 flaky, and not soggy and leathery, as some "counterfeits" i 
 
 are turned out. Much depends upon the pie filling, also, i 
 
 for dyspepsia often lurks in that delectable article, as well 1 
 
 as in the greasy crust. It behooves each cook, therefore, to | 
 
 take careful note of the gastronomical idiosyncrasies of the .j 
 
 family, and to wisely adjust her pastry selections and prep- j 
 
 arations accordingly. The following recipes would seem | 
 
 to offer a large enough variety in the line of pies and pastry j 
 
 to satisfy all tastes. They were sent in as "tried and tested" j 
 
 by Farm and Home readers, and since the consumers lived ; 
 
 to tell about the pies and such things that they prepared and ; 
 
 ate, the recipes would seem to be safe for others to try. ; 
 
 Take your choice. I 
 
 I 
 Suet Pie Crust 
 
 To 2 caps flour add % teasp baking powder and a pinch of : 
 
 salt; then mix in Vz cup clear suet with a chopping knife ; 
 
 until the whole is smooth and fine grained. Then add sweet \ 
 
 milk to make a dough that can be rolled out. The suet should j 
 
 he measured after it has been clarified and cooled. — [Mrs. A. | 
 
 M., N. y. • j 
 
PLAIN AND RICH PIE CRUSTS 67 
 
 Plain Pie Crust 
 
 To 2^/^ cups sifted flour add a pinch salt and a heaping 
 teasp baking powder. Then mix in 1 cup shortening (I use 
 one-half butter and one-half lard), using a chopping knife 
 to cut through the flour, and lastly add about i/^ cup cold 
 water, or enough to make a stiff dough. Mix and handle 
 as little as possible — only just enough to get it into shape and 
 to roll it out. This amount will make two pies. — [Mrs. E. 
 D., Ida. 
 
 Flaky Pie Crust 
 
 The rule that I follow for measuring for pie crust is always 
 one-half the quantity of the previous ingredients. Thus 1 
 cup flour, ^ cup lard, ^A cup water. The secret of having 
 flaky pie crust is in chopping or cutting the different ingredi- 
 ents together, always using a knife. In rolling out do not use 
 any more flour than is absolutely necessary. Cut or chop 
 the lard through the flour until the former is in pieces about 
 the size of small beans.— [Mrs. G., Wis. 
 
 Sweet Cream Pie Crust 
 
 To 1 cup thick sweet cream add 1 tablesp sugar and mix this 
 into 2 cups flour sifted with 1 teasp baking powder and a 
 pinch of salt. This quantity is enough for two pies. — [Mrs. 
 L. S., Minn. 
 
 Sour Cream Pie Crust 
 
 We think this is the most wholesome pie crust of any that 
 we have tried. Dissolve I level teasp soda in 1 pt thick sour 
 cream, and pour this mixture with a little salt added into 
 sufficient flour to make a dough of the proper consistency. Roll 
 into rather thin crusts. — [Mrs. A. C. W., W. Va. 
 
 Egg Pie Crust 
 
 Here is a wholesome pie crust that never fails me. To 1 
 cup flour, add a pinch salt, y2 teasp baking powder, 2 
 tablesp sugar, 1 tablesp butter, and 1 tablesp lard. Work 
 together thoroughly with a batter spoon, fork or knife, and 
 then wet with 1 beaten egg. — [Mrs. P. A., Minn. 
 
 Rich Puff Paste 
 
 Into 1 lb flour cut or chop V2 lb butter, and add cold water 
 enough to make a dough that can be rolled. Roll out on a 
 board and gradually work in another V2 lb butter by spreading 
 a little at a time over the crust, folding over, and rolling out 
 again, repeating this operation half a dozen times or more, or 
 until all the butter is used. Keep the dough as cold as possible 
 
68 FARM AND HOME COOK BOOK ^ 
 
 and if, while working, it seems to get too soft and warm, set j 
 
 it away for 10 or 15 minutes in an ice box, and finish rolling ' 
 
 with butter after it is good and cold again. — [Mrs. P. A. B., 111. i 
 
 I 
 
 Baked Pie Crust q 
 
 All pie crust made of lard should be handled as little as pes- ] 
 
 sible, in order that it may be tender and feathery. In mak- , 
 
 ing crusts to be used for lemon or cream pies, or any that have j 
 
 to be baked before the filling is put in, instead of the inside I : 
 
 cover the outside of my pie tins with the dough. Prick with a \ 
 
 fork and turn the tin upside down to bake. In this way the \ 
 
 crust will not shrink or puff as it is likely to do if put on the j 
 
 inside. When done it can be slipped off and put inside and is ] 
 
 then ready to fill. I use the same method when making tart I 
 
 shells in patty tins. — [Mrs. L. M. D., Mich. j 
 
 i 
 
 Mince Meat I 'j 
 
 To 1 qt raw chopped beef, add 1 pt chopped suet, 2 qts ' 
 
 chopped apples, 1 qt cider (sweet or sour), 1 pt thick boiled ; 
 
 cider, i/^ pt molasses, 1 pt liquor in which the meat was cooked, j 
 
 1 pt brown sugar, 1 tablesp each cinnamon, allspice, nutmeg, j 
 
 and salt, V2 tablesp cloves; also seeded raisins in abundance. \ 
 
 Boil together two hours, except apples and raisins, which ; 
 
 should be added the last half hour. If liked add butter to these i 
 
 pies when baking them. — [Mrs. J. C. McC, Vt. j 
 
 Mince Meat 11 
 
 To 2 pts lean boiled beef chopped fine, add 4 pts tart apples, 
 1 pt sweet apples, 1 pt molasses, 1 pt boiled cider, % pt vinegar, 
 1 lb each seeded raisins and currants, I lb brown sugar, 1 
 teasp each salt, allspice and cloves, 2 teasp cinnamon, 1 grated 
 nutmeg, the grated rind of 1 lemon and 1 orange, and the 
 juice of both. Mix thoroughly, bring to a boil, and set away in 
 fruit cans. This will keep a long time. — [Mrs. M. A. B., Tenn. 
 
 Mince Meat III 
 
 To 4 lbs beef, cooked and chopped, add 3 lbs chopped suet, 
 8 lbs seeded raisins, 4 lbs currants, 8 lbs sugar, 16 lbs chopped 
 apples, 1 tablesp each allspice, nutmeg, cloves and cinnamon; 
 any kind fruit juice or jelly — sweet pickle or canned fruit juice 
 — to make 1 gal, and 1 qt cider or vinegar. Mix well, boil up 
 once and put away in jars. This does not need air-tight sealing. 
 Tie closely with paper and keep in a dark, dry, and cool place. 
 — [Mrs. C. T. C. New Mex. 
 
MINCE AND LEMON PIES 69 
 
 Pork Mince 
 
 At pig killing time save 1 head, 1 heart, and 2^^ lbs 
 tenderloin. Wash and scrape the first two thoroughly and put 
 on altogether and cook until perfectly tender. Remove bones 
 and grind fine in a meat chopper, add 3 lbs chopped apples, 2 
 lbs each seeded raisins and currants, % lb chopped citron, 2 or 
 3 oranges (grated yellow rind and chopped pulp, discarding 
 seeds and white peel), 2 lbs sugar, 1 tablesp cinnamon, and 
 enough cider to make it as juicy as liked. Cook in a granite 
 kettle until the fruit is done, being careful not to let it scorch. 
 Have ready some glass fruit jars, pack the mince in these 
 and seal while hot. Keep in a cool, dark, and dry place. This 
 makes excellent mince pies, and just as good as any beef mince 
 pie I ever tasted. — [Mrs. A. C, W. Va. 
 
 Green Tomato Mince 
 
 Chop fine, drain off the juice, and then measure 6 cups 
 green tomatoes, add 6 cups sour chopped apples, 4 cups brown 
 sugar, 2 cups molasses, V2 cup butter, 1^ cup vinegar, and 1 
 tablesp salt. Cook about 3 hours, and when nearly done add 
 "^ grated nutmeg, 1 scant teasp cloves and I teasp each all- 
 spice and cinnamon. If liked add raisins when making these 
 pies. Every one enjoys our "mince" pies, and will hardly 
 believe it when I tell them it is only tomato pie. We put up 
 a large quantity of this mince every fall. — [Miss M. E. B., Mich. 
 
 Lemon Pie 
 
 Moisten 1 heaping tablesp corn starch in a little cold water, 
 add 1 cup boiling water, and cook until the corn starch is done, 
 then add 1 teasp butter, 1 cup sugar; remove from fire, stir 
 vigorously, and when cooled off a little add 1 well-beaten egg 
 and the juice and grated rind of 1 lemon. Bake between two 
 crusts. — [Mrs. N. J., Mont. 
 
 Mock Lemon Pie 
 
 To 1 cup sugar add 1 heaping tablesp flour, the beaten yolks 
 of 2 eggs, I teasp lemon extract, % cup stewed rhubarb, and 
 14 cup boiling water. Bake in an under crust, and when done 
 cover with a meringue made of the egg whites and powdered 
 sugar. Return to the oven a few minutes to brown lightly. — 
 [Mrs. J. H. P., O. 
 
 Quick Lemon Pie 
 
 To 1 cup sugar add yolks of 2 eggs, 1 cup sweet milk, 1 
 cup bread crumbs (run through the meat chopper), grated 
 rind and juice of 1 lemon, and a little salt. Bake with an 
 under crust and frost with a meringue made of the egg^ 
 whites and powdered sugar. This is enough for one pie. — 
 [Mrs. F. D. D., N. Y. 
 
70 FARM AND HOME COOK BOOK 
 
 Lemon Kaisin Pie 
 
 To the juice and grated rind of 1 lemon, add 1 cup boiling 
 water, 1 cup sugar, 1 cup seeded raisins, a lump butter the size 
 of a walnut, and 2 tablesp flour mixed with a very little cold 
 water. Boil all together and then bake between two crusts. — 
 IMrs. D. J. C, N. Y. 
 
 Plum Butter Pie 
 
 To 1 cup butter add 1 cup sugar, 1 cup plum butter, and 
 yolks of 4 eggs. Beat well and flavor with lemon extract. 
 Line well greased pie pans with good rich crust and pour in 
 this mixture, and bake. When done spread with a meringue 
 made of the whites of 4 eggs and powdered sugar, flavored 
 with vanilla. Return to the oven a few minutes until a deli- 
 cate brown. The above quantity is enough for two pies. — 
 [Mrs. W. T. G., Mo. 
 
 Cranberry Pie 
 
 Line a well greased pie tin with a good rich pie crust, fill 
 with prepared cranberry sauce, and cover the top with a lattice 
 work of the dough. Cut the strips about an inch wide and 
 lay them across the top about an inch apart, first horizontally, 
 then vertically, and then tuck in the edges. Be careful to 
 have a standing edge of dough all around the pie high enough 
 to prevent the juices from running over. — [N. M. P., N. H. 
 
 Pineapple Pie 
 
 Cream i^ cup butter with 1 cup powdered sugar, add 2 
 beaten egg yolks, and 1 small pineapple, grated fine. Lastly 
 add the beaten whites of the eggs, and turn this mixture into 
 a pastry lined pie plate. Bake with an under crust only. — 
 [Mrs. J. K., N. Y. 
 
 Elderberry Pie I 
 
 To 1 cup ripe or canned elderberries, juice strained off. add 
 1 tablesp flour mixed with 1 cup sour cream, and % cup sugar. 
 Bake in an under crust and serve while warm. — [Mrs. O. E. 
 W., O. 
 
 Elderberry Fie II 
 
 Line a pie plate with a good rich crust, sprinkle a little flour 
 over it cover with a layer of sliced apples, and fill up with 
 elderberries. Allow 1 cup sugar and 2 tablesp vinegar for each 
 pie. Bake between two crusts in a slow oven. — [Mrs. A. W. 
 T., Mich. 
 
DELICIOUS PIES IN PREPARATION. 
 
A BUSY MORNING IN THE KITCHEN. 
 
RHUBARB AND CHERRY PIES 71 
 
 Banana Pie I 
 
 Bake an under crust and when it is done fill up with sliced 
 bananas and sprinkle over powdered sugar to taste. Set in a 
 hot oven for a few minutes, then cover with whipped cream 
 and serve at once. — [Mrs. J. K., N. Y. 
 
 Banana Pie II 
 
 Line deep pie plate with a rich crust and fill with ripe 
 bananas sliced thin, and pour over a custard made of 2 well- 
 beaten eggs, 2 tablesp sugar, 1 teasp orange extract, and 1^ 
 cups milk. Bake in an under crust and frost with a meringue 
 made of the whites of the eggs and powdered sugar. — [H. L. 
 N., Mass. 
 
 Rhubarb Pie 
 
 Over 3 cups finely chopped rhubarb pour cold water to 
 cover. Let stand 10 minutes and then drain. In another 
 bowl mix 2 tablesp flour with li/^ cups sugar, the yolks of 2 
 eggs and 1 heaping tablesp butter. Beat this mixture well, 
 then add the chopped rhubarb. Bake in an under crust and 
 when done frost the top with a meringue made of 2 egg whites 
 and C tablesp powdered sugar. Return to the oven a few 
 minutes to brown lightly. This quantity is sufficient for two 
 pies. — [Miss E. S., Kan. 
 
 Mince Rhubarb Pie 
 
 To 1 cup rhubarb, measured after chopping fine, add V2 cup 
 each sugar, molasses, water and seeded and chopped raisins, 1 
 large soda cracker or a slice of thoroughly dried bread rolled 
 fine, 1 egg, 1 scant teasp cinnamon, a little cloves, nutmeg, salt, 
 and 1 tablesp melted butter. This is enough for two pies. — 
 [Mrs. C. E. A.. N. H. 
 
 Cherry Pie 
 
 Mix together 1 pt stoned cherries, 4 heaping tablesp sugar 
 and 1 heaping tablesp flour. Fill into a pie tin lined with 
 paste, sprinkle a little flour over the top, cover with an upper 
 crust, and bake in a moderate oven. — [Mrs. O. M. P., N. H. 
 
 Mock Cherry Pie 
 
 Cut in halves 1 cup cranberries and add V2 cup raisins, 
 seeded and also cut in halves, 1 cup sugar, 1 tablesp flour, I 
 teasp vanilla, and 1 cup water. Bake between two crusts. — • 
 [Mrs. F. E. P., Wash. 
 
FARM AND HOME COOK BOOK 
 
 Fresh Currant Pie 
 
 To 1 cup ripe currants, mashed fine, add 1 cup sugar, 2 
 tablesp cold water mixed with 1 heaping tablesp flour, and 
 beaten yolks of 2 eggs. Bake in an under crust until firm. 
 Use the whites of the eggs with 3 tablesp powdered sugar, as a 
 meringue. Sometimes I beat up a tablesp of currant jelly with 
 the meringue. Spread the meringue on the pie after it has 
 cooled off.— [Mrs. H. J. T., Vt. 
 
 Custard Pie I 
 
 To 2 well-beaten eggs add scant Vz cup sugar, a pinch of salt, 
 and 1 teasp flour. Beat all well together and then stir in milk 
 enough to fill a pie tin, lined with a good rich crust. Grate a 
 little nutmeg over the pie, if liked. This is fine — the flour 
 seems to add to the richness of the custard and because of its 
 use less eggs are required. — [Mrs. F. H. M., N. Y. 
 
 Custard Pie II 
 
 To the yolks of 4 eggs and the whites of 2 eggs add 2 cups 
 rich creamy milk, V2 cup sugar, ^^ teasp salt and any preferred 
 flavoring. Pour this into a pie tin lined with a good crust 
 and bake. When done frost with a meringue made of the 
 whites of 2 eggs and 2 tablesp powdered sugar. Return to the 
 oven a few minutes to brown lightly. — [Mrs. L. G., Cal. 
 
 Apple Pie 
 
 To 1 cup pastry flour sifted with small ly^ teasp cream tartar 
 and half as much soda, add 1 large tablesp shortening, and mix 
 with rich milk to the proper consistency for rolling. Line a 
 well greased pie tin with this dough and fill up with part apples 
 cut in small pieces, 3 or 4 tablesp sugar, and a little butter 
 and nutmeg. Cover with an upper crust; and then pour over 
 cold water, allowing the superfluous water to run off. Put in 
 a hot oven, and after it is browned nicely, cover with another 
 pie tin and then bake one hour with reduced heat. If these 
 directions are carefully followed the result will be a most 
 delicious apple pie. — [Mrs. J. L. D.. Mass. 
 
 Apple Turnover 
 
 Butter a pie plate and fill it with sliced apples, then cover 
 with a crust made of 1 cup flour sifted with 1 teasp baking 
 powder and a pinch of salt, 1 tablesp butter, and cold water to 
 make the proper consistency to roll. Bake and when done 
 turn over on a plate, sweeten to taste, and serve with thick, 
 sweet cream. — [Mrs. F. B. S.. N. Y. 
 
CUSTARD AND CHOCOLATE PIES 73 
 
 Apple Custard Pie 
 
 Slice thin 3 large sour apples and put a layer of these in a 
 pie plate lined with a rich crust, sprinkle with sugar, then put 
 on another layer of apples, more sugar, and so on until the dish 
 is full. Grate over it a little nutmeg, add 1 tablesp butter in 
 little bits distributed over the surface, 3 tablesp rich, sweet 
 cream, and 3 tablesp water. Bake in an under crust. — [Mrs. 
 M. H., Mo. 
 
 Date Pie 
 
 Stone 1 large cup dates and cook until soft with just 
 enough hot water to cover, then add 2 tablesp sugar, 1 cup 
 rich milk, small bit of butter, 1 beaten egg and 1 tablesp flour. 
 Bake in an under crust and when done spread the top with a 
 meringue made of the white of an ess and powdered sugar, 
 and return to the oven a few minutes to slightly brown. — [E. 
 I., Me. 
 
 Cocoanut Pie 
 
 To 1 pt scalded milk add i/^ cup sugar, the beaten yolks of 2 
 eggs, and 1 level tablesp corn starch dissolved in a little cold 
 milk. Bring to a boil, stirring to prevent the mixture from 
 getting lumpy, then add 1 cup grated or shredded cocoanut, 
 which has been soaked in milk over night. Bake in an under 
 crust only. When done spread with a meringue made of the 
 whites of 2 eggs and 2 tablesp powdered sugar. Return to the 
 oven a few minutes to brown lightly. This quantity is sufficient 
 for two pies. — [Miss E. K., Ind. 
 
 Cream Pie 
 
 Put 2 cups sweet milk in a double boiler, add V2 cup sugar, 4 
 tablesp flour wet with a little cold milk, the beaten yolk of 1 
 egg, and cook until thick; then remove from fire and stir in 
 butter the size of a walnut. . When cool flavor with vanilla, or 
 if preferred, cook some grated orange peel with the cream. 
 Line a pie plate with rich pie crust, rub the inside well with 
 flour, fill with the above mixture and bake. When done and 
 cooled, frost with a meringue made of the egg whites beaten 
 stiff and 3 tablesp powdered sugar, and return to the oven a 
 few minutes to brown. — [Mrs. E. McC, N. Y. 
 
 Chocolate Pie 
 
 Put 1 pt milk over the fire in a double boiler. In a bowl 
 beat the yolks of 3 eggs, add % cup sugar and 1 tablesp melted 
 butter. Dissolve 1 tablesp corn starch in a little cold milk 
 and add to the above mixture with 3 tablesp chocolate melted 
 
74 FARM AND HOME COOK BOOK i 
 
 in a saucer over the steaming tea-kettle. Stir this mixture \ 
 
 into the boiling milk and cook until thick, stirring vigorously ; 
 
 all the time. Flavor with vanilla. Pour this filling into a i 
 baked pie crust, make a meringue of the egg whites and 3 
 
 tablesp powdered sugar and spread over the pie while the \ 
 filling is still warm. Return to the oven a few minutes and 
 brown lightly. — [Mrs. A. I., la. 
 
 Buttermilk Pie | 
 
 To 2 cups sugar add 2 tablesp flour, yolks of 5 eggs, white of i 
 
 t egg, 1 tablesp butter, and after this has been thoroughly 1 
 
 mixed, add 3 cups buttermilk, and 1 tablesp lemon extract, i 
 
 Bake in an under crust and when done spread with a meringue j 
 
 made of the 4 remaining egg whites and 6 tablesp powdered j 
 
 sugar. Flavor with lemon extract. Return to the oven a few | 
 
 minutes to brown lightly. This makes a good mock lemon i 
 
 pie. — [Mrs. G. W. B., Mont. 1 
 
 Dutch Pie ; 
 
 Pare and cut in quarters sour apples that cook easily, and ; 
 
 dispose these quarters in circles on a pie tin lined with a not : 
 
 too rich crust. Allow a large enough edge for the pie crust \ 
 
 and crimp it with your fingers or a fork. Crowd in all the ; 
 
 apples you can without allowing them to lay one on top of the j 
 
 other, then pour cold v/ater over them to about half fill the j 
 
 tin. Next sprinkle over the apples sugar enough to sweeten to j 
 
 taste, and also a little cinnamon or nutmeg, if liked. Bake { 
 
 slowly. This pie is improved by dotting pieces of butter over I 
 
 the apples. — [Mrs. E. C. S., Mo. i 
 
 Boiled Cider Pie ; 
 
 To 2 cups cold water add 1 % cups sugar, and V2 cup thick, ' 
 
 boiled cider. Put this mixture over the fire and let it come j 
 
 to a boil, then add 2 .or 3 well-beaten eggs and 3 tablesp flour i 
 
 wet with a little cold water. Cook and stir until free | 
 
 from lumps. Pour into baked under crusts, and frost with j 
 
 meringue made from the egg whites and powdered sugar. This ! 
 
 is sufficient for two pies. — [Mrs. F. D. D., N. Y. ■ | 
 
 Squash Pie j 
 
 Pie made of good ripe squash can be just as delicious as i 
 
 pumpkin pie, and even better, to my mind. Peel the squash, ' 
 
 scrape out pulp and seeds, cut in two-inch pieces, and stew ! 
 
 until tender in water to nearly cover, then pour in a colander | 
 
 and let all the water drain off. Mash thoroughly and to 3 qts j 
 squash, add 1 qt rich sweet milk, 6 well-beaten eggs, 2 tablesp 
 corn starch wet with a little cold milk, 3 cups sugar (it should 
 
PUMPKIN AND SWEET POTATO PIES 75 
 
 taste quite sweet before baking), i^ a grated nutmeg, 2 teasp 
 ginger, and 1 teasp cinnamon. Fill this mixture into deep plates 
 lined with a good, rich crust. Shake some cinnamon over the 
 filling and bake in a good, steady oven until the center is firm 
 and the crust nicely browned. — [R. A. McD., S. D. 
 
 Green Pumpkin Pie 
 
 Choose a green pumpkin just showing first yellow streaks; 
 cook until tender, rub through a colander, and to each pint 
 pumpkin pulp add % cup sugar, 1 tablesp butter, 1 tablesp 
 flour, 3 tablesp vinegar, 1 teasp cinnamon and a little allspice, 
 and 1 beaten egg. Bake between two crusts. This tastes very 
 much like green apple pie. — [Mrs. J. T. C, Minn. 
 
 Pumpkin Pie 
 
 I can highly recommend this recipe. Pare, remove pulp, cut 
 in small pieces, and cook pumpkin 5 or 6 hours, then strain 
 carefully through a colander and for 4 cups strained pumpkin 
 allow 4 cups rich milk, 4 well-beaten eggs, 1 heaping cup brown 
 sugar, 1 teasp salt, i/^ a grated nutmeg, 2 teasp ginger and y2 
 teasp mace. The milk should be heated and added gradually 
 to the seasoned pumpkin, stirring constantly, and lastly add 
 the eggs well-beaten. Turn into deep pie plates lined with 
 rich pastry. Be sure to have the pumpkin mixture hot. Bake 
 to a rich brown; it will take about one hour. — [R. M., Mich. 
 
 Green Tomato Pie 
 
 Line a pie dish with rich pastry. Slice into it enough green 
 tomatoes, very thin, to fill it, sprinkle with a little cinnamon 
 and cloves, 1 tablesp molasses, 1 tablesp sugar (or more), and 
 a few drops of lemon juice or vinegar. Bake between two 
 crusts. — [Mrs. C. E. G., Ariz. 
 
 Sweet Potato Pie 
 
 Wash and boil 3 good sized sweet potatoes until tender, t"hen 
 peel and rub through a colander, add the beaten yolks of 3 
 eggs, with 1 pt sweet milk, 1 cup sugar, i/^ cup melted butter, 
 and flavor with lemon or vanilla. Bake in an under crust, and 
 when done cover with a meringue made of the whites of 3 eggs 
 and powdered sugar. Return to the oven for a few minutes to 
 brown lightly. . I also make pumpkin pie by this recipe, by sub- 
 stituting the same quantity of pumpkin for sweet potatoes. — 
 [Mrs. Z. T. T., N. C. 
 
 Carrot Pie 
 
 Wash and peel 2 or 3 good sized carrots, stew until tender, 
 pour water off, mash fine with potato masher, and to 1 cup 
 
76 FARM AND HOME COOK BOOK 
 
 mashed carrots add 1 tablesp sugar, 1 beaten egg, 1 level teasp 
 mixed spices, V2 pt milk and salt to taste. Bake with an 
 under crust only. — [Mrs. B. L. G., Ore. 
 
 Butternut Pie 
 
 To y2 cup milk add ^ cup cream, scant % cup sugar, 2 well- 
 beaten eggs, and 1 cup butternut meats, chopped fine. Bake 
 between two crusts. When eggs are scarce use 1 egg and 1 
 teasp flour. — [Mrs. J. C. H., Vt. 
 
 Cottage Cheese Pie 
 
 To 1 cup cottage cheese add 1 cup sweet cream, 1 beaten egg, I 
 3 tablesp sugar, mixed with 1 tablesp flour, a pinch of salt, and 
 cinnamon to taste. Bake in an under crust. The cottage ' 
 cheese is made by placing some clabber milk over the fire and '■ 
 letting it warm through and then pouring it in a cheese cloth ; 
 bag, and hanging it up. When the whey has dropped out, mix ■ 
 the cheese smooth with a little sweet cream and salt it to i 
 taste. — [Mrs. E. C, Mo. I 
 
 I 
 Rice Pie | 
 
 Mix together 1 cup sweet milk, 2 beaten e^^ yolks, ^ cup i 
 
 sugar, ^2 cup boiled rice, and a piece of butter as large as a j 
 
 walnut. Beat thoroughly, put in a double boiler and cook j 
 
 until the egg is done. Remove from fire, flavor to taste, and ; 
 
 pour the mixture into a baked pie shell, and cover with a \ 
 
 meringue made with the whites of the eggs and a little pow- •■ 
 
 dered sugar. Put in the oven a few minutes to brown lightly. ; 
 
 When cold drop small lumps of jelly around on the top. — [M. ; 
 
 F. P., N. Y. : 
 
 Fried Pies 
 
 These are very nice and when fried just right, so as not to j 
 
 soak fat, are every bit as good as baked pies. Roll some 1 
 
 biscuit dough quite thin, cut in small pieces of any desired size | 
 
 or shape, put on each piece a small spoonful of hot mince meat, ; 
 
 fold the crust over and pinch the edges together securely all I 
 
 around so it will not open anywhere while frying, and fry \ 
 
 these small individual mince pies in hot lard until a delicate ^ 
 
 brown, same as doughnuts. If you have never tasted any like j 
 
 these you have a real treat in store. — [I. A. S., Me. j 
 
 Fig Pie I 
 
 To 1 cup molasses add 1 cup sugar, the grated rind of 1 j 
 
 lemon, ^2 lb figs, cut fine, 2 cups water, 1 beaten egg, 2 tablesp ■ 
 
 flour, and a little salt. This is enough for two pies. — [Mrs. : 
 W. L. J.. Vt. 
 
PRUNE AND PEACH PIES 77 
 
 Prune Pie 
 
 To 1 cup stewed, stoned and chopped prunes, add 3 tablesp 
 of the liquid they were stewed in, i/^ cup sugar, a little lemon 
 juice and 1 teasp orange extract. Bake between two crusts. — 
 [L. v., 111. 
 
 Raspberry Pie 
 
 Cook together 1 cup raspberries, 1 cup currants, 1 scant cup 
 sugar, 1 tablesp flour, and yolks of 2 eggs. Pour this filling into 
 a baked under crust, cover with the beaten whites of the eggs 
 and 2 tablesp powdered sugar, and place in the oven a few 
 minutes to brown lightly. — [Miss I. A., N. Y. 
 
 Canned Peach Pie 
 
 Line a deep pie plate with rich crust and bake. Then fill 
 with canned peaches cut in quarters, sprinkle over it 1 cup 
 sugar and a little of the peach juice. Beat 1 or 2 eggs, yolks 
 and whites separately, adding a little powdered sugar to the 
 whites and then stir the whites and yolks together and pour this 
 over the fruit in the pie shell. Set in the oven a few minutes to 
 brown lightly. — [Mrs. E. P. C, Me. 
 
 Evaporated Peach Pie 
 
 Soak over night I lb evaporated or dried peaches, wash thor- 
 oughly, drain, and add just enough fresh water to cook them 
 without making too much juice. When done strain through 
 a sieve, add sugar and salt to taste and 4 crackers, or 3 or 4 
 slices of dried bread, rolled fine. Bake between two crusts. — 
 [Mrs. E. M., N. Y. 
 
 Apricot Custard Pie 
 
 Line a deep pie plate with custard. Put in a layer of juicy 
 stewed apricots, and bake quickly. Meanwhile put 1% cups 
 rich milk on to heat in a double boiler. Moisten I tablesp 
 corn starch with a little cold milk and stir into the hot milk. 
 Beat the yolks of 2 eggs with a pinch of salt and V2 cup sugar, 
 and add to the hot mixture and cook another minute or two. 
 Then remove from the fire and flavor with i^ teasp vanilla and 
 pour the custard over the fruit in the pie. Make a meringue 
 of the whites of 2 eggs beaten stiff with 1 tablesp powdered 
 sugar, spread over the pie and return to the oven a few 
 minutes to brown lightly. Serve cold. — [L. H. C, Fla. 
 
 When making custard pie use the milk hot, and the custard 
 will turn out much more solid. — [Mrs. L. H., Pa. 
 
78 FARM AND HOME COOK BOOK 
 
 Fruit Shortcakes j 
 
 Shortcake I 
 
 To 1 heaping tablesp brown sugar add 1 heaping tablesp : 
 thick, sour cream, 1 small cup sweet milk in which dissolve a |i 
 pinch of soda, salt, and 2 teasp baking powder sifted with flour ; 
 enough to make a batter as for layer cake. Bake in three 
 layers. When done, spread each layer with sweetened fruit, and ■ 
 
 pile some of the fruit on top. — [Miss M. A., Mich. ', 
 
 •] 
 
 Shortcake II | 
 
 Beat 1 egg and ^^ cup sugar well together, add 1 cup thick, ; 
 
 sour cream, 1 teasp soda dissolved in 3 tablesp hot water, j 
 
 salt, and flour enough to make a stiff dough that will drop j 
 
 from the spoon. Bake about i/^ hour in a quick oven. When ' 
 done, remove from tin, dip a sharp knife in hot water, and cut 
 
 ^pen the cake. Any kind of fruit may be used as filling. To be ; 
 
 eaten with sweetened cream. — [Mrs. J. O. W., N. Y. j 
 
 Buckwheat Shortcake \ 
 
 To 3 cups buttermilk add 1 teasp soda and buckwheat flour j 
 
 to make a dough a little thicker than for griddle cakes. Spread i 
 in greased pans about 1 inch thick. This is a very fine and 
 
 wholesome shortcake, without shortening. Do not use any ■ 
 
 eggs or shortening. — [Mrs. J. S., Pa. ; 
 
 Rhubarb Shortcake i 
 
 Make a shortcake of rich biscuit dough and when done, split J 
 
 open, butter each piece, and spread with sweetened rhubarb, ! 
 
 which has been stewed in a double boiler without a bit of water I 
 
 being added. Garnish with whipped cream and serve warm. If ; 
 
 no double boiler is at hand, one may be improvised by setting a j 
 
 granite covered basin inside of another larger dish, which has ! 
 
 been partially filled with boiling water. — [Mrs. N. M. P., N. H. ' 
 
 Peach Shortcake ■ 
 
 To the beaten yolks of 2 eggs add i/^ cup milk, 1 tablesp ' 
 
 melted butter and 1 cup pastry flour sifted with 1 teasp bak- ^ 
 
 ing powder. Beat well and then fold in the beaten whites of ' 
 
 the eggs. Pour into a shallow greased pan, having the batter i 
 
 about 1 inch thick, and cover the top with peeled and sliced j 
 
 peaches, over which sprinkle V2 cup sugar. Bake until the i 
 
 fruit is tender, and serve with cream. — [Mrs. A. C. McP. ! 
 
STRAWBERRY AND HUCKLEBERRY SHORTCAKES 79 
 
 Strawberry Shortcake I 
 
 To 1 qt wheat flour sifted with 3 teasp baking powder, add 
 2 tablesp sugar, 1 teasp salt, 2 tablesp lard, 2 tablesp butter, 
 melted, 1 pt sweet milk, and 2 eggs well beaten. Roll and 
 bake in square tins. When done, split the cake open and fill 
 with strawberries prepared as follows: Crush berries lightly 
 and mix with sugar to taste and thick sweet cream. This 
 same recipe is nice for any kind of fruit. — [Miss LI. E. K., 
 N. Y. 
 
 Strawberry Shortcake II 
 
 Make a rich biscuit dough, roll about 1 inch thick, bake, 
 and when done split open, butter each piece generously, and 
 between them put strawberries lightly crushed and well sweet- 
 ened. Serve warm with cream. — [M. D. M., Kan. 
 
 Blueberry Shortcake 
 
 Bake a shortcake from a rich biscuit dough and when done 
 split open and fill with the following: To 1 qt blueberries 
 add y^. cup water, 1 cup sugar and 1 tablesp cornstarch. Boil 
 about 10 minutes. — [Mrs. L. S., Minn. 
 
 Huckleberry Shortcake 
 
 Bake any preferred shortcake and while it is baking stew 2 
 qts fresh huckleberries and sweeten to taste. When the cake 
 is done, split open and spread each piece with butter, place on. 
 a platter and between each layer put plenty of the stewed 
 berries, also some on top. Serve with sauce made as follows: 
 Mix thoroughly 1 cup sugar with 2 tablesp flour, pour over 
 this some boiling water and cook until of the right con- 
 sistency, stirring well. Then add 1 tablesp butter, a pinch of 
 salt and flavor with lemon or vanilla extract. — [Mrs. A. C, 
 Mass, 
 
 Biscuits with Berries 
 
 Take cold biscuits (one for each person to be served), 
 split open, spread each half liberally with butter and place 
 in the oven to get hot. To 1 qt strawberries add 1 cup sugar 
 and mash to a pulp. Put half hot biscuit on a plate, spread 
 with mashed and sweetened berries, then put the other half 
 of the biscuit on top and cover with more berries. To be 
 served warm or cold with sweet cream. Raspberries or black- 
 berries can be used the same way, either fresh or canned. — • 
 [Mrs. M. M. B., Mo. 
 
80 FARM AND HOME COOK BOOK 
 
 Strawberry Sauce for Shortcake 
 
 Cream together 1 cup butter and 1 lb powdered sugar. 
 Pick, wash and drain carefully 1 qt ripe strawberries and add 
 these to the butter and sugar cream, crushing about three 
 quarters of the berries. Have three layers of shortcake ready, 
 spread the sauce between each layer and decorate the top 
 with some whole berries. This should be prepared about 
 half hour before serving. — [Mrs. C. von W., N. J. 
 
 Strawberry Cobbler 
 
 Sift 1 qt flour with 2 teasp baking powder and a pinch of 
 salt. Cut % cup butter (or butter and lard mixed) into the 
 flour and add sweet milk enough to make a dough that can 
 be handled. Roll out a third of the dough, large enough to 
 cover the baking pan you intend to use, and bake at once 
 in a separate tin. This is to be used as a middle crust. 
 'Meanwhile roll out the rest of the dough to line a deep bak- 
 ing pan, half fill with strawberries, sprinkle liberally with 
 sugar, put on the baked middle crust and then finish filling 
 the pan with berries, sprinkle with sugar, and cover the top 
 with a crust, first cutting a number of air holes in it. Bake, 
 and serve warm with sweetened cream. — [Mrs. B. B., la. 
 
 Peach or Berry Cobbler 
 
 Half fill an enameled pan, well buttered, with either berries 
 or peaches cut fine, sprinkle with a liberal amount of sugar 
 and dot generously with butter, lastly sprinkling with some 
 flour. Cover the top with a layer of shortcake dough in 
 which cut a few air holes. Bake in a moderately hot oven. 
 — [Mrs. W. W. P., Okla. 
 
 Cranberry Monnd 
 
 Make a rich biscuit dough, roll out Vz inch thick, cut into 
 four different sized circles, ranging from two to six inches. 
 Cover each circle with a layer of finely chopped cranberries and 
 a thick sprinkling of sugar, then place the larger circle on a 
 well buttered plate, cover with the next smallest circle, and so 
 on, the smallest circle coming on top. Set in a steamer and 
 steam % hour. Serve with cream and sugar, or if preferred, 
 a hot, sweet sauce. — [N. M. P.. N. H. 
 
 Cherry Rolls 
 
 Roll out a rich biscuit dough about 1 inch thick, cover 
 with ripe, pitted cherries (first draining off the juice), sprinkle 
 plentifully with sugar, fold one side of the cake over the 
 
FRUIT ROLLS AND CHEESE PATTIES 81 
 
 other, to form a long narrow roll, pinch the edges, and then 
 with a sharp knife cut off sections the size you wish to serve 
 to each person. Lay these pieces in a bread pan, well but- 
 tered, with the cut side up, and after all the pieces have been, 
 disposed of, drop lumps of butter over all and sprinkle with 
 1 cup sugar and a very little flour. Then add the cherry 
 juice and enough water to make a suflacient quantity of sauce. 
 Bake until the crust is done. This is delicious. — [Mrs. W. 
 T. G., Mo. 
 
 Strawberry Rolls 
 
 Roll out a rich biscuit dough about % inch thick, then 
 spread with lightly crushed berries and sprinkle liberally 
 with sugar. Roll up tight and pinch the ends closely together, 
 so that no juice can escape. Place in a steamer and steam 
 steadily for one hour. Cut in slices and serve with any pre- 
 ferred sweet sauce. — [Mrs. M. P., N. H. 
 
 Rhubarb Rolls 
 
 Mix up a rich, short biscuit dough and roll out about Vz 
 inch thick, cover with a layer of finely cut raw rhubarb, 
 sprinkle thickly with sugar, roll up, put it in a buttered tin 
 and steam 40 minutes. Then put in a hot oven just long 
 enough to dry off. Serve warm with a hard sauce. — [Mrs. N. 
 P., N. H. 
 
 Cheese Straws 
 
 To 4 tablesp grated cheese add 2 tablesp butter, 1 cup flour, a 
 pinch salt, and cayenne pepper, and mix with a little cold water 
 to the proper consistency. Roll about ^ inch th^.ck, cut in 
 strips V2. inch wide and 3 inches long, and bake in a not too 
 hot oven. — [Miss N. P., S. C. 
 
 Cheese Patties 
 
 Roll out in a sheet about ^ inch thick some ordinary pie 
 Sough and cut in triangular pieces. In the center of each 
 place a spoonful grated cheese, sprinkled with a little pepper, 
 lap one end of the dough over on the other, press the edges 
 together with a fork and bake. — [Mrs. H. L., Va. 
 
 Cocoanut Patties 
 
 Boil together about 8 or 10 minutes 1 cup sugar and % pt 
 boiling water, then add Vz cup grated cocoanut, and boil about 
 8 minutes more, after which remove from the fire and add 2 
 well-beaten eggs. Line little patty pans with ordinary pie 
 crust, put a tablesp of the above mixture in each, and 
 bake in a hot oven. — [Mrs. M. W., Me. 
 
82 FARM AND HOME COOK BOOK 
 
 Macaroon Patties 
 
 Pound and sift 6 almond macaroons, add 1 tablesp grated 
 chocolate and 1 pt hot milk. Let this stand about 10 minutes, 
 then add yolks of 3 eggs, well beaten, 1 tablesp sugar, and 1 
 teasp vanilla. Line little patty pans with pie paste, fill with 
 the above mixture and bake in a quick oven for about 20 
 minutes. — [E. K., Mass. 
 
 Raspberry Tarts 
 
 Roll out some pie or puff paste about i^ inch thick, cut out 
 in small circles, about the size of an overturned coffee cup, and 
 in one half of these circles make three or four small perfora- 
 tions with a thimble. Put the perforated circles on the plain 
 circles and bake. When partly cooled, fill the perforations 
 with raspberry jam. — [E. B., Mass. 
 
 Rhubarb Tarts 
 
 Bake pie paste in gem pans until it will loosen easily but 
 is not thoroughly done, fill tart shells with thickly stewed and 
 sweetened rhubarb and cover each with a spoonful of a mix- 
 ture made by beating together 1 egg yolk, 4 cup sweet milk 
 and 2 tablesp sugar. Then place strips of pie paste cross- 
 ways on each tart and bake. — [Mrs. S. C. P., Mass. 
 
 Banberry Tarts 
 
 Cut into small squares a rich pie crust dough and between 
 each two of these squares place a little of the following mix- 
 ture. Mix thoroughly together 1 cup seeded and chopped 
 raisins, 1 cup currants, a little candied citron, the grated rind 
 of 1 orange and 2 lemons, 1 cup sugar, and the whites of 2 eggs, 
 beaten light. Bake these tarts until a delicate brown. — [Mrs. 
 M. W., O. 
 
 Red or black raspberries and gooseberries together make a ! 
 
 fine pie. — [E. L. McG., Mich. '• 
 
 A little grated lemon peel added to rhubarb pie is an i 
 
 improvement. — [Mrs. C. E. B., Neb. \ 
 
 To secure a nice looking brown pie I sponge the upper crust , 
 
 with a little cream just before setting the pie in the oven. — [E. j 
 
 E., Vt. I 
 
 When making custard pie I have found that if I add a teasp ] 
 
 flour to the custard it will not whey so quickly. — [Mrs. L. M., | 
 
 D., Mich. ' 
 
PIE AND PASTRY HINTS 
 
 The next time you make an apple pie try sprinkling on the 
 apples a very little of several different kinds of spices. The 
 result is delightful. — [E. E., Vt. 
 
 For moistening mince meat there is nothing quite so good 
 as the seasoned vinegar from sweet pickles, especially from 
 apples, pears and peaches. — [Mrs. G. S., Neb. 
 
 More wholesome than if made with lard or butter is the fol- 
 lowing pie crust: Mix 1 cup thick, sweet cream into 2 cups 
 flour sifted with I teasp salt. — [Mrs. C. E. B., Neb. 
 
 When a pie shows a tendency to boil over, wet a clean strip 
 of white muslin and stretch this tightly around the pie, press- 
 ing down firmly onto the crust. — [Mrs. M. W. H,, Mich. 
 
 For custard, berry, or any juicy pies, I always sponge the 
 under crust with the white of an egg before putting in the 
 filling. This will prevent the crust from getting soggy. — [E. 
 E., Vt. 
 
 Try rhubarb instead of apples for mince pies. It is very 
 much to be preferred. Do not peel the stalks — just wash and 
 chop fine — and you will be pleased with results. — [Mrs. N. P. 
 A., Me. 
 
 Peel and cut up fine 4 oranges and 4 bananas, mix them 
 together and add 1 cup sugar and mash well. Put this mixture 
 between layers of shortcake, pile some on top, and serve 
 with cream. — [R. S. Y., Kan. 
 
 To prevent apple or berry pies from discharging their 
 delicious juices upon the floor of the oven, insert in a slit in 
 the upper crust (when ready to bake) a funnel made from a 
 small square of white paper. — [F. & H. 
 
 This is a good way to use up dry scraps of cheese, provided 
 they have not become moldy: Put a layer of bits of cheese 
 in a well buttered tin and cover with a soft shortcake batter. 
 Bake in a quick oven. — [A. H. B., Mich. 
 
 One of the secrets of good pie crust, cookies, etc., is to mix 
 largely or entirely with a baking spoon or knife, instead of the 
 heated hand. For pie crust see to it that the flour, shorten- 
 ing, and water are cold. — [Mrs. S. D. F., O. 
 
 In preparing pumpkin for pies it saves time to simply cut the 
 pumpkin in quarters and bake it in the oven. When done 
 scoop the pumpkin out of the shell with a spoon and mix with 
 the other ingredients in the usual way. — [Mrs. E. L. P., O. 
 
84 FARM AND HOME COOK BOOK 
 
 It is a hobby of mine that pie should be baked well, and long 
 — just how long depends entirely upon the filling — for an apple 
 pie, one hour in a moderate oven is not a minute too long, 
 while for a berry pie, 20 to 30 minutes is about right. — [E. E., 
 Vt. 
 
 To keep juicy pie fillings from running out while baking, cut 
 the upper pie crust about one-quarter inch larger than the 
 tin, and tuck this edge under the edge of the lower crust. Be 
 sure to prick or cut slits in the top crust for air holes. — [Mrs. 
 M. M., Wis. 
 
 To prevent the under crust from becoming soggy as it will 
 when baked with juicy fillings, mix one-half the sugar you 
 intend to use in the filling with an equal amount of flour, and 
 sprinkle this mixture on the under crust before you put in the 
 fruit. — [Mrs. M. M., Wis. 
 
 I believe there is at least as much in proper baking as in 
 proper making. My experience is that a very hot oven makes 
 a tough crust, as is also the case if upon being taken from the 
 oven, the pie is immediately set in a cold place. It is better to 
 let it cool slowly. — [E. E., Vt. 
 
 When you want a baked pie shell, invert the pie pan, grease 
 the bottom (which of course must be very clean), and put the 
 crust over that and bake. In this way you will have no trouble 
 in having perfect shells, without blisters. Prick the dough 
 lightly with a fork before putting in the oven. — [J. M. B., 111. 
 
 The leaves from fruit trees steeped in water making a strong 
 tea, and used instead of water in cooking other kinds of fruit 
 will give it the taste of the fruit of the leaves. For example, 
 peach leaves tea will give rhubarb the taste of peaches, and is 
 a nice change in making pies. In the red or wineplant, straw- 
 berry leaves may be used. — [Mrs. V. A. H., N. D. 
 
 When fresh fruit is not obtainable I use well soaked and 
 cooked dried apples in my mince meat. A whole orange chopped 
 fine also gives a fine flavor to the mince meat. When fresh beef 
 is not obtainable (if one can be sure of getting a good quality), 
 canned roast beef may be substituted for fresh beef in mince 
 meat, or one can use the lean meat from a pig's head, boiled. — 
 [L. E. M., Ala. 
 
Doughnuts, Griddle Qakes and Pritters 
 
 ^=» HERE are all kinds of doughnuts — good, 
 bad, and indifferent. When they are not as 
 good as they should be, it rests with the 
 cook, who has probably failed to inform 
 herself on all the fine points of doughnut 
 manufacture. The following hints may 
 be found useful in following the various reci- 
 pes presented herewith. The dough should be as soft as 
 possible, and not handled any more than is absolutely neces- 
 sary. If too much baking powder is used the doughnuts 
 will soak up fat, and if the dough is too stiff the fried cakes 
 will be tough. Since they are fried in grease it is not 
 advisable to use much shortening in the doughnuts. Equal 
 parts of clarified lard and suet are the best to fry them 
 in. The kettle should not be too small and there should 
 be plenty of the fat, which should be hot. To keep the fat 
 clear and to keep it from over-heating, some cooks drop in 
 a piece of raw potato. It is well to test with a sample 
 doughnut, to see if the dough is of the right consistency 
 and the fat at the proper degree of heat. When the 
 doughnut is dropped into the fat it should come to the top 
 almost immediately, and when it is brown on one side it 
 should be turned to brown on the other side. When the 
 doughnuts are lifted from the fat they should be laid out 
 on brown paper, to absorb the superfluous fat. It is best 
 not to fry more than five or six doughnuts at a time, as drop- 
 ping in too many fresh doughnuts would cool the fat 
 too rapidly. A little practice and careful .following of 
 directions should result in a product that is both whole- 
 some and palatable. 
 
 Raised Doughnuts I 
 
 Scald 2 cups sweet milk, and when partly cool add 2 cups 
 sugar, 1 cup lard, 2 well-beaten eggs, 1 cup yeast, a little 
 grated nutmeg and flour to mix in a loaf. Let rise over night, 
 
 85 
 
8 6 FARM AND HOME COOK BOOK 
 
 and in the morning roll out 1 inch thick. Cut with cookie or 
 biscuit cutter. Let stand until light, and then fry in hot fat. 
 — [Mrs. F. F. B., O. 
 
 Raised Doughnuts 11 
 
 Boil and mash 2 medium sized potatoes, stir them into 1 pt 
 boiling milk, add a little salt, and % cup sugar. Set aside 
 until lukewarm, then add 2 well-beaten eggs, and i/^ yeast cake 
 dissolved in a little vvarm water. Let this rise until light, then 
 add V2 cup butter, and flour to mould. Let rise once more in a 
 warm place (takes about 4 hours), and then roll and cut about 
 % inch thick. Let them rise again, and fry in hot lard. When 
 cooled, roll in powdered sugar. — [M. B., 111. 
 
 Raised Doughnuts III 
 
 To 1 pt light bread sponge add 1 cup sugar, i/^ cup melted 
 lard, 1 well-beaten egg, 1 teasp cinnamon, allspice and cloves 
 mixed, and 1 teasp soda dissolved in 3 tablesp warm water. 
 Mix stiff with flour, and let rise one hour, then roll and cut 
 into cakes, and let these rise about 2 minutes. Fry in hot 
 lard. It takes longer to fry raised doughnuts than those made 
 with baking powder. — [Mrs. S. N., AVash. 
 
 Farmer's Doughnuts I 
 
 Pour 1 pt boiling hot sweet milk over 1 lb sifted flour, stir- 
 ring vigorously, then break in 7 eggs, one at a time, cut off lit- 
 tle pieces with a tablespoon and drop into hot lard. If care- 
 fully cut they will be nearly round. Turn until they are evenly 
 brown. When cool roll in powdered sugar, or eat v/ith molas- 
 ses. — [E. R. H., Pa. 
 
 Farmer's Doughnuts 11 
 
 To 1 cup sugar add 1 v/ell-beaten egg, and 1 cup buttermilk 
 or sour milk, to which add 2 teasp thick sour cream, 1 level 
 teasp soda, arid salt and nutmeg to taste. Mix with flour to 
 a soft dough. — [Mrs. W. J. B., Me. 
 
 Molasses Doughnuts (No Eggs) 
 
 To % cup molasses add % cup sugar, 1 cup sour milk or but- 
 termilk, in which dissolve 1 teasp soda, 1 tablesp melted lard, 
 a little salt and ^/i teasp ginger, with flour enough to make a 
 dough of the proper consistenc3^ — [Mrs. L. M. A., Me. 
 
DOUGHNUTS AND PRIED CAKES 87 
 
 Cocoa Doughnuts 
 
 To 1 cup sugar add 1 tablesp butter, 1 well-beaten egg, a lit- 
 tle salt, 1 cup sour milk in which dissolve i/^ teasp soda, 1, 2 or 
 3 tablesp powdered cocoa, and flour enough to make a soft 
 dough. The amount of cocoa should be regulated to taste. — 
 [Mrs. N. F., Mass. 
 
 Potato Fried Cakes I 
 
 To 6 boiled potatoes, each about the size of an egg, mashed 
 while hot, add 2 cups sugar, 1 tablesp butter, 3 well-beaten 
 eggs, salt, cinnamon and nutmeg to taste, 1 cup milk, and about 
 6 cups fiour sifted with 6 teasp baking powder. — [Mrs. M. W. 
 H., Mich. 
 
 Potato Fried Cakes II 
 
 To 1 cup milk add 1 cup sugar, 1 cup mashed potatoes, i/i 
 cup thick sweet cream, yolks of 3 eggs, a pinch of salt, and 3 
 teasp baking powder sifted with flour enough to make a dough 
 of the proper consistency. Add the beaten whites of the eggs 
 just before adding the flour. Mix with the hands until smooth 
 and velvety, roll out about Vz inch thick and 6 inches wide, 
 then with a sharp knife begin at the end and cut strips % inch 
 wide. Bring the ends of each strip to,'n:ether and pinch. In this 
 way the last cake will be as good as the first, for no more flour 
 will have to be kneaded in. Twist the doughnuts and fry them 
 in deep hot fat until a delicate brown, and drain on brown 
 paper. When made v\^ith potatoes, doughnuts will keep moist 
 for a week or more. — [Mrs. L. M. D., Mich. 
 
 Fried Cakes (No Eggs) 
 
 Dissolve 1 level teasp soda in 1 cup sour milk, add 1 cup 
 sugar, 1 tablesp shortening, a little salt and cinnamon or nut- 
 meg and flour enough to make a soft dough that will roll out 
 easily. — [Miss A. H. B., Mich. 
 
 Old-Fashioned Twisters 
 
 To 1 cup buttermilk add 1 cup sugar, 2 or 3 well-beaten 
 eggs, 1 level teasp soda dissolved in a little warm water, 4 
 tablesp melted lard, nutmeg to taste, and flour to make a dough 
 which can be rolled thin. Cut in inch wide strips, twist and 
 pinch the ends together, and fry in hot lard. — [Mrs. J. N. J., 
 Kan. 
 
 Puff Balls 
 
 Beat 3 eggs light, add 1 cup sugar, 1 pt milk, some salt and 
 nutmeg, and sufficient flour sifted with 2 teasp baking powder 
 
FARM AND HOME COOK BOOK 
 
 to make a dough in which a spoon can stand up. Drop by 
 small spoonsful into hot fat. Dip the spoon into the hot fat 
 ^every time. — [H. M. W., Mass. 
 
 Potato Puffs 
 
 To % cup cold mashed potatoes add V2 cup rich milk, 1 well- 
 heaten egg, and 1 teasp baking powder sifted with flour enough 
 to make a soft dough. Roll about y2 inch thick, cut in strips 
 or any desired shape, and fry in hot fat. These are good served 
 warm with maple syrup, jelly or sugar. — [Mrs. R. J. S., Neb. 
 
 Cornmeal Trifles 
 
 To 1 cup cornmeal add 1 cup flour, V2 teasp salt, 2 teasp 
 baking powder, and water enough to make a very stiff batter. 
 Drop by spoonsful into deep, hot fat, and serve warm with 
 syrup. — [Mrs. D. L. P., Cuba. 
 
 Economical Pancakes 
 
 Try this recipe when you run short of bread for breakfast, 
 and the price of eggs is soaring up. To 1 qt white flour add 1 
 teasp salt, and 2% cups buttermilk in which dissolve 1 teasp 
 soda. Pour in the buttermilk a little at a time, and beat 
 smooth and free from lumps. Fry with plenty of nice fresh 
 lard and tilt the frying pan or griddle so the lard can run 
 around the cakes while they are frying, and form a nice crisp 
 edge on them. Drop about 2 tablesp of the batter in the pan 
 for each cake. These are fine served with butter and syrup or 
 honey. — [Mrs. L. S., Ind. 
 
 Bread Pancakes 
 
 Soak 2 cups stale bread over night in 1 cup hot milk. Next 
 morning put this through a sieve to mash all lumps, then add 1 
 heaping teasp sugar, 1 level teasp salt, 2 tablesp melted butter, 
 2 well-beaten eggs and 1 cup flour. Lastly add 1 cup sour 
 milk in which dissolve 1 teasp soda. Bake on a hot griddle. 
 These are extra fine. — [E. L. McG., Mich. 
 
 Bread Pancakes (No Eggs) 
 
 To 2 cups stale bread soaked until soft add 1 cup sour milk, 
 V2 cup sugar, 1 teasp soda and salt to taste. Then stir in flour 
 enough to make a soft batter. — [Mrs. L. S., Minn. 
 
 Cornmeal Pancakes 
 
 Sift together 1 pt yellow cornmeal, 1 pt flour, 1 teasp salt, 1 
 teasp soda and 2 tablesp sugar, then add enough sour cream or 
 good rich buttermilk to make a thin batter. Bake at once on 
 hot griddles. — [Mrs. G. M. N., N. Y. 
 
BREAD AND POTATO PANCAKES 89 
 
 Rye Pancakes 
 
 To 1 well-beaten egg add 2 tablesp sugar, 2 tablesp molasses, 
 ^^teatjp soda dissolved in Vz cup sour milk, and equal parts 
 flour and rye meal to make a stiff batter. Drop by small spoons- 
 ful into deep, hot fat. — [J. M. S., N. H. 
 
 Buttermilk Pancakes 
 
 To 1 qt buttermilk add 1 teasp soda, a little salt, 2 well- 
 beaten eggs, and either graham, buckwheat or wheat flour 
 enough to make a batter of the proper consistency for pancakes. 
 — [Mrs. J. W. H., Mich. 
 
 Whole Wheat Pancakes 
 
 To 1 cup white flour add 1 cup whole wheat flour, a little 
 salt, and 1 teasp soda dissolved in 2 cups buttermilk. Bake 
 on hot griddle. — [Mrs. V. A. H., N. D. 
 
 Raw Potato Pancakes I 
 
 Pare and grate 6 large potatoes, add 2 well-beaten eggs, 2 
 cups milk, some pepper and salt, 1 tablesp sugar, and 1 cup 
 flour sifted with 1 teasp baking powder. Drop this soft batter 
 by the spoonsful on a hot, well greased griddle, as for pancakes. 
 Serve hot, with butter. If desired sweet potatoes may be used 
 in place of the Irish potatoes. — [Mrs. W. K., la. 
 
 Raw Potato Pancakes II 
 
 Pare and grate 6 large potatoes, drain off all the water, add 
 to the potatoes 1 scant cup sour milk with ^ teasp soda and 
 1 teasp salt. Then stir in 2 well-beaten eggs and flour enough 
 to make a thin batter. The amount of flour varies according 
 to the size of potatoes — usually 1 cup is suflicient. Fry like 
 any other pancakes in hot fat — equal parts of butter and suet 
 or lard, being best. Have the pancakes small, and serve them 
 piping hot. — [Mrs. F. H., Mo. 
 
 Boiled Potato Pancakes 
 
 Boil 6 medium sized potatoes in salted water, and when done 
 mash them, and set aside to cool, after which add 3 well-beaten 
 eggs, 1 qt milk and flour enough to make a thin pancake bat- 
 ter, sifted with 2 teasp baking powder. Fry a golden brown on 
 both sides and serve hot. — [Mrs. R. N. P., N. Y. 
 
 Potato and Onion Pancakes 
 
 Grate 6 or 8 medium sized potatoes, and 1 medium sized 
 onion, then add yolks of 4 eggs, a little salt and 1 heaping 
 
'9 FARM AND HOME COOK BOOK 
 
 tablesp flour. Mix well, and then add the beaten whites of 4 
 eggs. Have the griddle very hot and bake as batter cakes. 
 Serve hot with butter. — [W. H. C, Tex. 
 
 Banana Pancakes 
 
 Peel 5 bananas, cut up fine, add 3 well-beaten eggs, 2 tablesp 
 sugar, 3 tablesp thick sweet cream, ^A cup milk and Vz teasp 
 baking powder sifted with flour enough to make a batter of the 
 proper consistency. Fry in hot lard. — [Mrs. G. McM., Cal. 
 
 Tomato Pancakes 
 
 To 2 cups boiled and mashed ripe tomatoes add 1 cup hot 
 water, 1 teasp soda and salt and pepper to taste. Then stir in 
 flour enough to make a soft batter, and fry on hot and well 
 greased griddles. — [Mrs. L. S., Minn 
 
 Raised Buckwheat Griddlecakes I 
 
 To make the yeast, boil until soft 3 or 4 medium sized pota- 
 toes, mash, add 1 pt flour, 1 tablesp sugar, 1 teasp salt, and a 
 pinch of ginger. Pour some boiling water over these ingredi- 
 ents, stir well, and when cool add 1 cake compressed yeast dis- 
 solved in a little warm water, or i^ cup hop yeast. Set away 
 in a warm place to rise. 
 
 For the cakes use 1 qt warm water, y^. cup sweet milk, salt 
 to taste, and buckwheat flour to make a batter of the proper 
 consistency. Then add % cup of the yeast prepared as above, 
 beat well, and set in a warm place until light. This recipe will 
 make delicious cakes, and the yeast will keep sweet 3 or 4 days 
 in a cool place. Yeast made as above is also satisfactory for 
 J)read. — [Miss A. E. H., Pa. 
 
 Raised Buckwheat Griddlecakes II 
 
 Into 1 pt lukewarm water stir % lb buckwheat flour, a pinch 
 salt and 2 ozs yeast or 1 cup liquid yeast. Set this over night 
 and in the morning add 1 teasp soda, V^ cup flour and 1 tablesp 
 molasses. One or 2 eggs added to this batter will make it hold 
 together nicely, but they can safely be omitted. Bake on hot 
 griddle. — [M. S., Neb. 
 
 Raw potato pancakes are best when served immediately after 
 removing from frying pan. Do not attempt to fry a large batch 
 of these pancakes at once, but send to the table just as soon 
 as a panful is fried. When eaten fresh and hot, with cran- 
 berry sauce as a side dish, they are most delicious, but when 
 allowed to cool, they become heavy and soggy. — [A. G., Mass. 
 
RICE AND CORNMEAL GRIDDLE CAKES 91 
 
 Griddle Cakes (No Eggs) 
 
 To 1 qt milk add 1 tablesp lard, and 1 tablesp baking powder 
 and some salt mixed with flour to make a rather thin batter. 
 Bake on very hot griddle.---- [Mrs. G. S., Neb. 
 
 Rice Griddlecakes 
 
 Boil V2 cup rice until soft, and when cool thin with milk to 
 the consistency of batter for buckwheat cakes. Then stir in 1 
 well-beaten egg, about a handful flour and salt to taste. These 
 will require to bake longer than other griddle cakes, before 
 turning. If liked, add a little sugar to the batter. — [Mrs. E, 
 W., N. Y. 
 
 Hominy Griddlecakes 
 
 To 1 pt warm boiled hominy add 1 pt milk or water and 1 
 pt flour. Lastly beat 2 or 3 eggs and stir into the batter with a 
 little salt. Pry like any other griddlecakes. These are deli- 
 cious. — [N. P., N. H. 
 
 Cornmeal Griddlecakes 
 
 Mix 1 pt cornmeal with 1 pt wheat flour, add 1 teasp salt, 2 
 level teasp cream tartar, 2 well-beaten eggs, and enough milk 
 to make a soft batter. Next add 1 tablesp melted butter and 
 1 level teasp soda dissolved in 1 tablesp warm water. Pry a 
 golden brown on hot griddle. Serve with butter and maple 
 syrup. — [Mrs. C. B., Pa. 
 
 Raised Cornmeal Griddlecakes 
 
 Pill a quart measure % full of cornmeal, then fill up to the 
 top with white flour, mix thoroughly, and then pour in 2 cups 
 lukewarm milk. Stir well, then add 1 teasp melted butter, 1 
 teasp salt, 2 well-beaten eggs, i/^ cup fresh yeast or quarter 
 cake compressed yeast dissolved in a little warm water. Let 
 rise and bake on a hot griddle. — [S. E. W.. O. 
 
 Sweet Com Griddlecakes 
 
 To 1 beaten e^g add 1 small cup milk, the grains from 6 ears 
 sweet corn, 1 teasp sugar, salt and pepper to taste, and flour 
 enough to make a batter of the proper consistency, sifted with 
 Vz teasp soda and 1 teasp cream tartar. Pry in deep fat. — 
 [Mrs. M. J. S., N. H. 
 
 Green Peas Griddlecakes 
 
 Press 1 pt cooked green peas through a sieve and add 1 cup 
 hot milk, 1 teasp sugar, Yz teasp salt, 1 teasp butter, and when 
 
92 FARM AND HOME COOK BO 
 
 cold add 2 well-beaten eggs, and about V2 cup flour sifted with 
 2 rounding teasp baking powder. Bake on hot griddle. — [W. 
 C. B., N. H 
 
 North Carolina Corn Pone 
 
 To 1 qt white cornmeal add 1 teasp salt and ^^ teasp soda. 
 Stir this up with enough water so that the dough can be rolled 
 around in the pan from side to side without sticking. This is the 
 great secret of making corn pones, etc., edible without the use 
 of eggs and milk. Have the skillet hot, sprinkle a little corn- 
 meal in it, with the hands form small cakes of the dough about 
 as large as biscuits, but oblong, leaving the impress of the four 
 fingers on the upper side. When nicely brown on one side turn 
 and brown on the other side. — [Mrs. H. L., Va. 
 
 Plain Batter Fritters 
 
 To 3 well-beaten eggs add 1% cups milk, a pinch of salt, 
 and 3 teasp baking powder sifted with flour enough to make 
 a stiff batter. Fry in hot lard, like doughnuts. — [Mrs. H. D. 
 T., Minn. 
 
 Plain Bread Fritters 
 
 Soak 1^/^ cups stale bread crumbs in 1 cup sweet milk. Let 
 this stand a while and then add another cup sweet milk, 2 well- 
 beaten eggs, a little salt, and 1 heaping teasp baking powder 
 mixed with 1 small cup flour. Drop by tablespoonsful into a 
 pan with hot lard and butter, and fry brown on both sides. — 
 [Mrs. M. J. L., Mich. 
 
 Raised Bread Fritters 
 
 Cut pieces about the size of a small egg from light bread 
 dough, and drop into hot lard. The lard must be hot enough 
 to brown a slice of raw potato. It is well to keep a few pieces 
 potato in the kettle. Fry the fritters a light brown, and serve 
 warm with syrup. These will not absorb grease. — [Mrs. W. W. 
 P., Okla. 
 
 Fried Com Fritters 
 
 To 1 can corn or % doz ears green corn, cut fine, add 3 ot 
 4 well-beaten eggs, 1 level teasp salt, and flour enough to make 
 a stiff batter that can be easily dropped from the spoon. Drop 
 by spoonsful into hot lard, and fry like doughnuts. — [S. F. R., 
 N. J. 
 
APPLE AND RHUBARB FRITTERS 93 
 
 Cornmeal Fritters 
 
 To 2 cups sour milk add 1 teasp soda, i^ teasp salt, 1 well- 
 "beaten egg and cornmeal enough to make a moderately thick 
 batter. Drop by tablespoonsful into a hot skillet, well greased 
 with lard. — [Mrs. W. T. F., Mo. 
 
 Sour Milk Fritters 
 
 Dissolve 1 teasp soda in 2 cups sour milk, add the beaten 
 yolks of 2 eggs, 2 cups flour, and lastly the well-beaten whites 
 of 2 eggs. Pry in hot lard or butter, and serve with syrup or 
 any preferred sauce. — [A. E. H., Wash. 
 
 Oatmeal Fritters 
 
 To 1 cup cooked and cold oatmeal, add 1 well-beaten egg, 2 
 or 3 tablesp milk, and just enough flour to bind together. Sea- 
 son to taste, and fry in hot lard. Watch them closely, as they 
 burn easily. This is a nice way to use left-over oatmeal from 
 breakfast by serving it as fritters for supper. — [R. C. R., Pa. 
 
 Apple Fritters 
 
 Heat 1 cup sweet milk, and add slowly to the beaten yolks 
 of 2 eggs, mixed with 1 teasp sugar and a little salt, then add 
 2 cups flour sifted with 1 teasp baking powder, and the beaten 
 whites of 2 eggs. Lastly stir in some sour apples sliced or 
 chopped fine, and drop by spoonsful into hot fat. Fry a light 
 brown. Serve with cream and sugar or any preferred sauce. 
 Grate some nutmeg into the batter if that flavor is liked. 
 Peach and pineapple fritters can be made by this same recipe. 
 — [Mrs. D. A. F., Pa. 
 
 Rhubarb or Green Apple Fritters 
 
 To 2 well-beaten eggs add 1 cup sour milk in which dissolve 
 1 level teasp soda, and a little salt. Then add flour enough to 
 make a not too thick batter. Lastly stir in 1 pt raw sliced 
 rhubarb or green cooking apples. Fry in plenty of hot fat» 
 and serve hot with syrup. — [B. F., la. 
 
 Mock Oyster Fritters 
 
 To 2 cups sweet corn, chopped fine, add 2 well-beaten eggs, 
 Vz cup flour and a little salt and pepper. Fry the size of oysters 
 on a hot, buttered griddle. These are very fine. — [Mrs. E. S. 
 W.. N. Y. 
 
94 FARM AND HOME COOK BOOK 
 
 Oyster Fritters 
 
 Drain all the liquor from 1 qt oysters, and dry them on a 
 towel. Make a batter of 1 pt flour sifted with 2 teasp baking 
 powder and a little salt, 1 cup milk and 2 well-beaten eggs. 
 Have ready plenty hot fat, as for frying doughnuts, and to 
 each tablesp batter add an oyster and drop into the fat. 
 Turn with a fork and when brown and crisp lift out, drain on 
 paper, and arrange on a hot platter. Serve at once. — [M. P., 
 N. H. 
 
 Green Tomato Fritters 
 
 Slice green tomatoes, sprinkle with salt, and let stand V2 
 hour. Make a batter of 1 egg, 1 cup milk and 1 cup flour sifted 
 with 1 teasp baking powder and a little salt. Dip each slice of 
 tomato in the batter, and fry in hot lard. Serve as a vegetable, 
 with meat and gravy. — [Mrs. H. L., Va. 
 
 Potato Fritters 
 
 To 1 cup mashed potatoes add 1 well-beaten egg, % cup 
 milk and V2 teasp baking powder and a little salt sifted with 
 flour enough to make a stiff batter. Drop by tablespoonsful 
 into hot lard, and fry a delicate brown. I sometimes use white 
 beans instead of the potatoes. This is a good way to use the 
 left-overs. — [Mrs. W. T. P., Mo. 
 
 Parsnip Fritters 
 
 Wash the parsnips thoroughly and cook in boiling salted 
 water until tender, then drain, plunge into cold water, and rub 
 off the skins, which will come off easily. Mash the parsnips, 
 season with salt, pepper and butter to taste, and shape into 
 small flat cakes. Roll in flour, and fry a delicate brown. — [Mrs. 
 W. K., la. 
 
 Salmon Fritters 
 
 Remove the skin and bones from 1 can salmon, add 1 cup 
 water, salt and pepper to taste, and enough flour sifted with 1 
 teasp baking powder to make a batter of the proper consistency. 
 Fry in hot lard. These fritters are improved by the addition 
 of 1 well-beaten egg, in which case a little less water is used. — ; 
 Mrs. C. D. R., Ark. 
 
 Batter Cakes 
 
 To 4 tablesp cornmeal add 2 tablesp flour, 1 teasp baking 
 powder, % teasp salt, and water to make a medium thick bat- 
 ter. Drop by tablespoonsful on hot, well greased skillet. Serve 
 •with N O molasses. — [Mrs. H. L., Va. 
 
BATTERS AND BAKING HINTS 95. 
 
 Coating Batter 
 
 To 1 cup flour add 1 teasp baking powder, 1 teasp salt and 
 milk enough to make a batter just thick enough to coat well 
 any article of food requiring it, so it will not drain off. To add 
 1 well-beaten egg to this batter is a great improvement. — [S. 
 A. B., N. Y. 
 
 Fried Toast 
 
 Dip slices of 2 or 3 day old bread into a liquid mixture of 
 eggs and milk, and a little salt and sugar to taste. Fry a 
 golden brown on each side. Serve hot with jelly or jam. — [Mrs. 
 J. J. W., 111. 
 
 Doughnuts keep best when placed in a stone jar, carefully 
 covered. — [A. G., Mass. 
 
 Be careful not to roll doughnuts in sugar while they are hot, 
 or you will be giving them a sticky coating. — [M. G., Wash. 
 
 \ 
 
 In making doughnuts if % cup water is added to whatever 
 other ingredients are used, they will not soak fat so readily. — • 
 [Mrs. N. P. A., Mass. 
 
 I have found that when frying doughnuts they will use up 
 less grease if I add about a tablesp of vinegar to the hot lard. 
 — [Mrs. H. E. B., Wash. 
 
 To sugar doughnuts -put about half cup powdered sugar in a 
 paper bag, place doughnuts, a few at a time, in the bag, and 
 shake well. — [Mrs. B. S., Ct. 
 
 I have found that eggs seem to have a tendency to make 
 doughnuts dry and hard. Therefore I always make doughnuts 
 without eggs. — {Mrs. G. M., N. H. 
 
 I always have the fat hot, and plenty of it. Anything fried 
 in a little lard will come out full of grease. Any fat left over 
 may be used again if properly strained and clarified with a 
 few pieces of raw potato. — [M. B., 111. 
 
 Roll the dough for doughnuts about % inch thick, or less, 
 and if you have no doughnut cutter use the top of a small glass 
 or baking powder tin to cut the rounds, and a large sized sil- 
 ver thimble to cut out the centers from the rounds. Shake 
 off. any loose flour before dropping into the hot fat. — [A. G.,. 
 Mass. 
 
96 FARM AND HOME COOK BOOK I 
 
 When making corn fritters I sometimes thicken them with ' 
 rolled cracker crumbs, instead of flour. — [C. L., Ind. i 
 
 When making cornmeal pancakes I sometimes substitute a j 
 cup of cooked oatmeal for the flour. — [Mrs. N. C, Miss. 
 
 A delicious apple pancake can be made by following potato : 
 pancake recipes, and substituting apples for potatoes. — [M. W., 
 Wis. 
 
 I use lard and suet, half and half, to fry pancakes, and find j 
 this combination a great saving. Also, the cakes are not so apt | 
 to soak up fat. — [Mrs. G. O. F., N. H. 
 
 Drain off the water from boiled potatoes, let it get cool, and 
 use it in pancakes, in place of water. The pancakes will be ; 
 much lighter this way. — [Mrs. E. P., N. Y. I 
 
 When grating raw potatoes for potato pancakes, the work | 
 should be done quickly, or the grated potatoes will turn black. | 
 It is well to sprinkle lightly with flour each potato as it is j 
 grated. — [A. G., Mass. j 
 
 To remove the grain from ears of boiled corn, score each row 
 lengthwise with a sharp knife, and then with the back of a sil- 
 ver knife scrape the kernels from the cob. In this way the ker- 
 nels will come out clean and shelled. — [Mrs. C. S., Ind. 
 
Biscuits, Muffins and Dumplings 
 
 EAVY biscuits, made by newly-wed wives, 
 have served as capital for the joke-makers 
 for many years, but the following recipes 
 are all so plain and the directions so easy 
 to follow, that with their aid even the inex- 
 perienced, amateur home-baker ought to be 
 able to turn out creditable results in the line of biscuits, 
 muffins, gems, dumplings, etc. As will be noted, soft 
 doughs, little handling and quick baking . are the three 
 essentials to success in this department of cookery. It 
 goes without saying that only the best obtainable ingredi- 
 ents should be used, as no good results can reasonably be 
 expected from inferior qualities of flour, baking powder, 
 spices, etc. There is no lack of variety among the follow- 
 ing recipes. Try some of them. 
 
 Baking Powder Biscuits I 
 
 To 1 qt sifted flour add 3 heaping teasp baking powder, 1 
 level teasp salt, 1 tablesp each of lard and butter, and milk 
 enough to make a soft dough. Mould quickly, handle as little 
 as possible, and bake in a quick oven. — [Mrs. W. A. M., N. Y. 
 
 Baking Powder Biscuits II 
 
 To 1 qt sifted flour add 3 teasp baking powder, a little salt, 
 1 cup rich, sweet cream, and milk enough to make a dough of 
 the proper consistency. — [E. T., Va. 
 
 Drop Biscuits 
 
 To every pt flour add V2 teasp salt, 2 teasp baking powder, 
 and .1 tablesp melted butter, with enough sweet milk to make 
 a stiff batter. Drop the mixture into hot gem pans, well 
 greased, and bake in a quick oven. One pt flour will make 8 
 biscuits. — [Mrs. W. T. F., Mo. 
 
 Soda Biscuits 
 
 To 1 cup buttermilk add ^/^ cup cream, in which dissolve 1 
 level teasp soda, V4, teasp salt, and flour enough to roll. Cut, 
 and bake in a quick oven. — [Mrs. J. C. S., N. Y. 
 
 97 
 
FARM AND HOME COOK BOOK 
 
 Cream Tartar Biscuits j 
 
 To 1 qt flour add 1 teasp salt, 1 teasp soda, 2 teasp cream '■ 
 
 tartar, mix well, and then add 4 tablesp thick, sweet cream, : 
 
 and water to make a soft dough. Do not roll, but press out ' 
 
 lightly with the hands, cut, and bake 10 minutes in hot oven. ' 
 
 — [J. E. P., N. H. ■. 
 
 , j 
 
 Sour Milk Biscuits ) 
 
 Sift 1 qt flour with 1 level teasp salt and 2 heaping teasp j 
 
 baking powder. Stir into this 5 tablesp sour cream, in which ; 
 
 1 level teasp soda has been dissolved, then add sour milk : 
 
 enough to make a dough of the proper consistency to roll. Cut j 
 
 with a biscuit cutter and bake in a quick oven. If sweetened ' 
 
 biscuits are liked add Vz cup sugar. — [Mrs. J. H. S., N. Y. < 
 
 Bran Biscuits 
 
 To 2 cups nice, clean bran add 1 cup wheat flour, IVz cups I 
 sour milk, 1^4 cup melted butter, 3 tablesp molasses and 1 teasp 
 
 soda dissolved in r little warm water, and put in the last thing, i 
 
 Bake in gem pans. These are excellent for those troubled with ! 
 constipation. — [Mrs. B. W. A., Cal. 
 
 Egg Biscuits j 
 
 To 3 well-beaten eggs add 1 cup milk, 1% cups sugar, 1 ? 
 
 scant cup lard or butter and 4 teasp baking powder, sifted with \ 
 
 flour enough to roll. Cut out, sprinkle sugar over each biscuit, ; 
 
 and place a raisin in the center of each. Bake in a quick oven, i 
 
 — [0. B. O., Kan. 1 
 
 Graham Drop Biscuits i 
 
 To 1 pt graham flour add % cup white flour, 1 level teasp 
 soda, % teasp salt, 1 tablesp sugar, 1 egg, 1 tablesp thick, sour 
 cream, and enough sour milk or buttermilk to make a stiff bat- 
 ter. Mix and beat well, and drop by tablespoonsful on a well \ 
 greased biscuit pan, and bake in a hot oven 20 to 25 minutes, j 
 or until a light brown. — [Mrs. E. P. C, Me. • j 
 
 Breakfast Biscuits ' 
 
 i 
 
 To % cup sugar add 1 cup cream, Yz cup seeded and chopped ; 
 
 raisins, a little salt and nutmeg, and 1 teasp baking powder | 
 
 sifted with flour enough to make a dough as soft as can be con- j 
 veniently handled. Roll, cut, and bake as biscuits. — [A. E. R.> 
 
 N. H. I 
 
SWEET POTATO AND LIGHT BISCUITS 99 
 
 Blueberry Biscuits 
 
 To 1 pt flour add V2 teasp salt, 3 level teasp baking powder, 
 1 level tablesp butter, iy4 cup sugar, and milk enough to mois- 
 ten. Have batter stiff enough to keep it shaped when dropped 
 from the spoon. Lastly add 1 cup blueberries, washed, dried 
 and dredged v/ith flour. Drop the batter by spoonsful in well 
 greased gem pans, and bake 20 minutes. — [M. B., Ill 
 
 Scotch Biscuits 
 
 To 2 cups flour add 3 level teasp baking powder, 1 tablesp 
 sugar, Vz teasp salt, 3 tablesp butter, 2 well-beaten eggs, % 
 cup sweet cream and the grated rind of a lemon. Roll, cut and 
 brush the tops with white of egg, and sprinkle with sugar. 
 Bake in hot oven 15 minutes. These are fine. — [Mrs. C. P Pa. 
 
 Sweet Biscuits 
 
 To 4 cups light bread sponge add 1 cup sugar, ^2 cup melted 
 butter, and 2 or 3 beaten eggs. Mix well, then add enough 
 flour to make a soft dough. Let rise, and when light knead 
 into biscuits, let rise again and when light, bake. — [Mrs. J. B., 
 Kan. 
 
 Ginger Biscuits 
 
 To l^/^ cups molasses add scant % cup hot water, 1 tablesp 
 shortening, 1 teasp soda, % teasp ginger, and flour enough to 
 thicken to the consistency of cake batter. Bake in a shallow 
 pan, and watch carefully as it burns easily. Cut up in large 
 pieces while it is still warm. To be eaten with butter, like bis- 
 cuits. — [Mrs. E. S. M., N. Y. 
 
 Sweet Potato Biscuits 
 
 Break into halves 3 good sized baked sweet potatoes, then 
 take out the centers, and press through a sieve. Add scant 
 teasp salt, 1 tablesp butter, 1 pt milk, 1 beaten egg and 2 
 rounding teasp baking powder sifted with 1 pt flour. Pour into 
 well greased patty pans and bake in a hot oven about 25 min- 
 utes. — [M. B. G., Wis. 
 
 Light Biscuits 
 
 Scald 1 cup milk, add scant % cup sugar and 2 tablesp but- 
 ter. When cool add this to 2 cups light bread sponge, with, 
 flour enough to mould into a loaf. Let rise until very light, then 
 mould into biscuits, and when light again, bake. — [Mrs. W. C. 
 T., N. Y. 
 
 LOFC. 
 
100 FARM AND HOME COOK BOOK \ 
 
 Bread Biscuits I 
 
 To some light bread dough, enough for a small loaf, add ^^ j 
 cup lard, 1 scant teasp soda, 2 tablesp sugar and 1 egg. Mix f 
 thoroughly, add flour as required, mould into biscuits, and let ] 
 rise. Bake in a quick oven. Raisins or currants may be added 1 
 if liked. — [Mrs. W. M. G., Ct. t 
 
 Raised Biscuits ;| 
 
 Dissolve V2 cake dry yeast in a little warm water. While \ 
 this is dissolving beat butter the size of an egg with- 2 tablesp I 
 sugar and 1 egg. Stir this and the dissolved yeast into 2 cups ; 
 lukewarm milk, add ^/^ teasp salt, and flour enough to make a ; 
 dough just stiff enough to handle. Cover, set in a warm place, ' 
 and let rise over night. Knead down in the morning, let rise | 
 again, then mould into biscuits, and when light, bake about 35 ; 
 minutes. If a half cake compressed yeast is used, the sponge I 
 can be started in the morning. — [Mrs. J. W. Van B., Wis. j 
 
 Maryland Biscuits 
 
 To 2 qts flour add 1 teasp salt and 1 cup butter. Work the j 
 butter well into the flour, and wet with cold water to form a i 
 dough. Then place on kneading board and beat about 15 min- i 
 utes with a potato masher, slowly sifting flour on the board | 
 to keep the dough from sticking. When hard beat at least 15 ; 
 minutes longer, then roll out V2 inch thick, cut with a biscuit ■ 
 cutter, prick holes in each biscuit with a fork, and bake imme- j 
 diately. — [Mrs. H. L., Va. • 
 
 I 
 
 Madison Biscuits ;j 
 
 To 2 qts flour add V2 cup yeast, 3 well-beaten eggs, % cup j 
 sugar, 2 cups milk, 1 tablesp salt and water enough to make \ 
 a batter stiff enough to hold a spoon upright. Set away in a i 
 warm place to rise, then work in a little flour, and cut out into ' 
 biscuits. Let this stand 10 or 15 minutes, and then bake in a • 
 hot oven. — [Mrs. D. T. K., N. C. \ 
 
 Mush Biscuits I 
 
 Add a little salt to 1 qt boiling water, stir in 1 scant cup , 
 white cornmeal, and boil 20 minutes. When cooled to luke- 
 warm add V2 cup lard and 1 cup yeast sponge. Knead stiff 
 with flour, set away in a crock, and let rise. When light, work ; 
 it down and then set away in a cold place, or put it in the ice j 
 box. This dough is then ready to roll out in small biscuits j 
 and to bake at any time you want, a few at a time, and they :\ 
 are very fine. — [E. E. S., 111. 
 
 
SWEET BUNS AND MUFFINS 101 
 
 Squash Biscuit 
 
 To 1 qt winter squash, boiled and sifted, add 1 cup hop 
 yeast, or 2 cakes compressed yeast, 1 cup sugar, 3 large tablesp 
 butter, 1 teasp soda and a little salt. If squash is very dry it 
 will require about V2 cup sweet milk. Mix all these ingredients 
 together with flour enough for a sponge. When light mix in 
 some flour the same as for any biscuit dough, but do not make 
 the dough too stiff. When light the second time make into bis- 
 cuits, let rise again, and then bake. Mix the sponge while the 
 squash is warm. — [Mrs. I. B. R., Wis. 
 
 Sweet Buns 
 
 To 1 cup sugar add 1 egg, V2 cup sour cream, % cup butter- 
 milk or sour milk, in which dissolve 1 level teasp soda, then 
 add flour enough to make a smooth batter, stiff enough to keep 
 its shape when deposited by tablespoonsful on a buttered tin. 
 Bake in a quick oven and watch closely. This is very fine. If 
 liked, flavor with caraway seed, for a change. — [N. P., N. H. 
 
 Breakfast Cakes 
 
 Cream 1 cup brown sugar with % cup butter (or butter and 
 lard mixed), add 1 well-beaten egg, 1 cup molasses, 2' level 
 teasp soda dissolved in 1 cup sour milk, and 4 cups flour sifted 
 with 1 teasp each cinnamon, salt and ginger. Bake in gem 
 pans. — [Mrs. A. I., la. 
 
 Muffins 
 
 To 1 beaten egg add 1 cup milk and 1 cup flour sifted with 
 1 teasp baking powder and a pinch of salt. Bake in hot, well 
 greased gem tins in hot oven. — [Mrs. C. E. G., Ariz. 
 
 Whole Wheat Muffins 
 
 To 1 V2 cups whole wheat flour add ^^ cup white flour, 2 
 teasp baking powder, or 2 teasp cream tartar and 1 teasp soda, 
 1 well-beaten egg, 1 tablesp molasses and 1 cup milk. — [B. H. 
 K., Me. 
 
 Graham Muffins (No Eggs) 
 
 To 2 cups sour milk add 1 teasp soda, a little salt and enough 
 graham flour to make a medium stiff batter. Bake in quick 
 oven. — [Mrs. W. T. P., Mo, 
 
 Graham Muffins 
 
 To 1 qt fresh churned or "clabber" milk add 1 level teasp 
 each soda and salt, and stir in enough graham flour to make 
 
102 FARM AND HOME COOK BOOK 
 
 a medium thick batter. Lastly stir in 1 well-beaten egg. 
 Have muffin pans hot and well greased, put 1 tablesp of the 
 batter in each ring, and bake in a hot oven. Serve hot with 
 butter and sugar, or jelly. Equal parts of shorts and seconds 
 well mixed make an excellent graham flour, or it may be 
 ground from the wheat, but must not be bolted. — [I. H., Ala. 
 
 Rye Muffins 
 
 To 1 cup white flour add 1 cup rye meal, % teasp salt, 2 
 teasp baking powder, ^A cup sugar, piece of butter the size of 
 an egg, 1 well-beaten egg, and 1 cup milk. — [Unidentified. 
 
 Sour Cream Muffins 
 
 To 1 pt sour cream add y2 teasp soda, a little salt, 3 well- 
 beaten eggs, and enough flour to make a stiff batter. These are 
 extra fine. — [Mrs. E. E. B., Md. 
 
 Buttermilk 3Iuffins 
 
 To 1 pt rich buttermilk add % teasp soda and mix in suffi- 
 cient flour to make a stiff batter. Lastly add 1 well-beaten egg 
 and a pinch of salt. Bake in patty pans or rings, in a quick 
 oven. — [Mrs. J. G. M., Cal. 
 
 Yeast Muffins 
 
 Scald 1 pt milk and when almost cool add 2 well-beaten eggs, 
 3 tablesp yeast, 1 scant teasp salt, and flour enough to make a 
 stiff batter. Let rise 4 or 5 hours and bake in muffin rings in 
 a hot oven for about 10 minutes. — [M. B., 111. 
 
 Oatmeal Muffins 
 
 Sift 1 pt flour with 3 teasp baking powder and a pinch of 
 salt, add 1 beaten egg, with 2 tablesp sugar, 1 tablesp melted 
 butter, % cup milk, and 1 cup cooked oatmeal. Bake in gem 
 pans or muffin rings. — [Mrs. S. C. P., Mass. 
 
 Oatmeal Muffins (Yeast) 
 
 To 1 large cup freshly cooked oatmeal, add 1 tablesp butter, 
 1 tablesp sugar, 1 teasp salt and after mixing well add ^A to 
 % yeast cake dissolved in a little warm water, and then add 
 enough flour to mould very stiff. Let rise until light, drop in 
 warm well buttered gem pans, let rise again until soft, and 
 bake in a quick oven about 20 minutes. — [E. E. K., Mass. 
 
RICE MUFFINS AND RYE GEMS 103 
 
 Honey MuflSns 
 
 Sift together 3 cups flour, 3 teasp baking powder and % 
 teasp salt. Then work in 3 tablesp butter and add 3 well- 
 beaten eggs, 1 cup milk and % cup strained honey. Bake in 
 gem tins or muflBn rings in a moderate oven. — [C. B. H., Mich. 
 
 Rice Muffins 
 
 To 1 cup cold boiled rice add 2 cups milk, 2 well-beaten 
 eggs, 3 tablesp melted butter, 1 tablesp sugar, a little salt and 
 2 teasp baking powder sifted with flour enough to make a soft 
 batter that will drop from the spoon. Fill hot gem irons, well 
 greased, and bake Vz hour. — [Mrs. E. E. S., Pa. 
 
 Bran Muffins 
 
 To 1 cup nice, clean bran add 2 cups cornmeal, 2 cups sour 
 milk in which 1 teasp soda has been dissolved, a little salt and 
 1 tablesp molasses or sugar. Bake in muffin tins in hot oven. 
 These are a pleasant cure for constipation, if eaten once a day, 
 and are very good for small children so troubled. — [B. G. B., 
 Kan. 
 
 Southern Com Muffins 
 
 To 1 pt buttermilk add 1 level teasp soda, 1 pt cornmeal, 1 
 teasp lard or butter, 1 beaten egg, and a little salt and sugar. 
 Bake in hot, well greased muffin pans, in a quick oven, and 
 serve warm, wrapped in napkins. This is an old Southern 
 "mammy's" recipe. — [Mrs. O. W. S., Wis. 
 
 Rye Gems 
 
 To 1 cup white flour add 1 cup rye, % cup sugar and 1 cup 
 sour milk in which 1 level teasp soda has been dissolved. 
 Bake in hot, well greased gem pans, in a hot oven. — [Mrs. W. 
 L. J., Vt. 
 
 Ginger Gems 
 
 Cream V2 cup sugar with % cup butter, add % cup molas- 
 ses, V2 cup hot water and 2 cups flour, sifted with 1 teasp each 
 ginger, cinnamon, soda and a little cloves. Bake in gem pans 
 in a hot oven. — [Mrs. C. E. R., la. 
 
 Oatmeal Gems 
 
 Soak over night 2 cups rolled oats in 1 V2 cups sour milk. In 
 the morning add ^ cup molasses, 1 scant teasp soda dissolved 
 
104 FARM AND HOME COOK BOOK 
 
 in a little cold water, 1 level teasp salt, 2 well-beaten eggs, 
 and 1 cup flour. Bake in a hot oven. These gems are very- 
 good without the eggs, when eggs are scarce. — [Mrs. C. E. A., 
 F. H. 
 
 Graham Gems 
 
 To 1 well-beaten egg add 1 pt milk, a little salt,, and enough 
 graham flour to make a stiff batter that will drop from a spoon. 
 Bake in hot and well buttered gem pans, in a hot oven, about 
 20 minutes. — [M. B., 111. 
 
 Buttermilk Gems 
 
 To 1 cup buttermilk add 2 cups sour cream, 1 teasp each salt 
 and soda, 1 tablesp sugar, 1 beaten egg, and flour enough to 
 make a stiff batter which will drop from a spoon. Bake in well 
 greased gem pans in quick oven. — [Mrs. N. F., Pa. 
 
 Date Gems 
 
 To 1 pt graham flour and 1 pt white flour add % teasp salt,. 
 1 level teasp soda, i/4 cup sugar, 1 cup dates, stoned and cut in 
 small pieces, and lastly enough rich buttermilk to make a stiff 
 batter. Drop in hot, well greased gem pans, half filling each, 
 and bake in quick oven until a golden brown. Raisins may be 
 substituted for dates, and instead of making a stiff batter, less 
 buttermilk can be used, the dough quickly turned out on a 
 board, rolled % inch thick, cut into biscuits and brushed with 
 sweet milk, and baked in a baking pan in a quick oven. — [E. 
 F. S., Cal. 
 
 Corn Dodgers 
 
 To 1 qt cornmeal add a little salt, 1 tablesp butter, scald 
 with boiling water, and boil hard for a minute or two, then 
 drop the batter into well greased gem tins, and bake in a 
 quick oven. — [A. E. H., Wash. 
 
 Corn Pone 
 
 Dissolve 1 teasp soda in 1 pt buttermilk, add scant teasp salt,. 
 1 tablesp sugar and enough cornmeal mixed with a little flour 
 to make a medium stiff batter. Lastly add 2 tablesp melted 
 lard. Bake in a quick oven. — [N. H. G., O. 
 
 Pop-Overs 
 
 To 1 well-beaten egg add 1 cup milk, a pinch of salt, and sift 
 in a little at a time 1 heaping cup flour. Beat well for 10 min- 
 utes, and bake in hot, v/ell greased irons. Baking powder or 
 soda is not needed. — [Miss E. I. B., Cal. 
 
POP-OVERS AND BUCKWHEAT CAKES 105 
 
 Graham Pop-Overs 
 
 To 2 well-beaten eggs add 2 cups milk, 2 cups graham flour, 
 1 cup white flour and ^ teasp salt. Beat well, half fill hot, well 
 greased gem pans with the batter, and bake about 20 min- 
 utes in a hot oven. — [Mrs J. L. T., N. Y. 
 
 Graham Puffs 
 
 Mix 1 cup graham flour with 1 cup pastry flour and % teasp 
 salt, add slowly 2 cups milk, add 2 well-beaten eggs, beat 
 again, then turn at once into hot buttered gem pans, filling 
 each about % full, and bake in a hot oven about 30 minutes. 
 — [Miss E. W., N. H. 
 
 Cornstarch Puffs 
 
 Cream 1 cup sugar with V2 cup butter, add beaten yolks of 
 4 eggs, and gradually and alternately 1 cup cornstarch with the 
 beaten whites of the eggs. Mix 2 level teasp baking powder 
 with the cornstarch, and lastly add 1 teasp vanilla. Bake in 
 well greased gem pans in hot oven. This recipe makes a dozen 
 puffs. — [Mrs. B. S., W. Va. 
 
 Potato Scones 
 
 To 2 cups mashed potatoes add 2 cups flour, 2ozs butter, 2 
 level teasp baking powder, ^ teasp salt, and milk enough to 
 make a dough that can be handled. Roll out ^^ inch thick, 
 cut with biscuit cutter, and bake in quick oven about 15 min- 
 utes. — [Mrs. P. A. B., 111. 
 
 Oatmeal Scones 
 
 To 1 cup oatmeal flakes add % cup flour, 1 teasp salt, 1% 
 teasp baking powder, 1 cup sweet milk and 1 well-beaten egg. 
 Bake at once in hot, well greased gem irons, filling them half 
 full. It will take about y2 an hour in a quick oven. This 
 recipe makes 1 dozen scones. — [Mrs. E. E. S., Pa. 
 
 Johnny Cake 
 
 To 2 cups cornmeal, add 1 cup wheat flour, 1^ cups sour 
 milk, y2 cup sour cream in which dissolve 2 scant teasp soda» 
 a pinch of salt and % cup sugar. — [Mrs. E. McC, N. Y. 
 
 Yeast Buckwheat Cakes 
 
 When the cakes are first started they should be set in the 
 evening. Use 1 qt warm water, 1 cake yeast and buckwheat 
 
106 FARM AND HOME COOK BOOK 
 
 and white flour, half and half, enough to make an ordinary bat- 
 ter. Put in a warm place to rise, and in the morning add V2 
 teasp soda dissolved in a little warm water. After the cakes 
 have been started all that is necessary is to put away each 
 morning a little of the batter to use in the evening as a starter 
 by adding a little warm water and more flour. — [Mrs. E. S. W., 
 Okla. 
 
 Buttermilk Buckwheat Cakes 
 
 Dissolve 1 level teasp soda in 2 cups buttermilk, add % cup 
 sweet milk, 1 level teasp salt and then stir in 1 pt buckwheat 
 flour. Beat well and bake immediately in hot oven. — [Mrs. W. 
 K., la. 
 
 Plain Waffles 
 
 To 1 cup milk add 1 well-beaten egg, 2 teasp melted butter, 
 and 1 cup flour sifted with 1 teasp baking powder and a little 
 salt. Bake in "piping hot" waffle irons, until crisp and brown. 
 Butter while hot and eat with honey. — [K. A. D., N. D. 
 
 Buttermilk Waffles 
 
 To 1 well-beaten egg add a little salt, ^2 cup thick sour 
 cream, 1 pt buttermilk (or sour milk will do), and 1 level 
 teasp soda sifted with flour enough to make a stiff batter. — . 
 [H. B. H., N. Y. 
 
 Baked Dumplings 
 
 Mix same as for biscuit, only use a little less shortening, roll 
 thin, mark in 2-inch squares, and bake in a quick oven. When 
 done break where marked, and serve with broth or soup poured 
 over them. — [M. E. A., O. 
 
 Boiled Dumplings 
 
 To 1 cup boiling water add 1 pinch salt and % cup butter, 
 then stir in 1 cup flour, and when sufllciently cooled off add 3 
 eggs, one at a time, stirring vigorously. Drop by tablespoons- 
 ful into the boiling soup and cover the kettle tightly. — [M. H., 
 Neb. 
 
 Drop Dumplings I 
 
 Sift 1 qt flour with 2 teasp baking powder and 1 teasp salt, 
 and then stir in milk to make a stiff batter that will just drop 
 from the spoon. Wet a tablesp in boiling liquid and drop the 
 
BATTER AND MEAT DUMPLINGS 107 
 
 batter by the tablespoonful into the soup or broth. Be sure to 
 wet the spoon thoroughly every time, so the batter will not 
 stick to it. Water can be used instead of milk, in which 
 case add a teasp shortening. Also sour milk and soda can be 
 used instead of sweet milk and baking powder. — [I. Y. E., 
 Col. 
 
 Drop Dumplings II 
 
 To 1 well-beaten egg add 1 cup water and 1 teasp baking 
 powder sifted with enough flour to make a stiff batter. Drop 
 by spoonsful into boiling soup and boil about 15 or 20 minutes. 
 
 — [Mrs. D. D., la. 
 
 Broth Dumplings 
 
 Sift 1 qt flour and a pinch of salt into a mixing pan, make 
 a hole in the center, and pour in 2 cups hot chicken or beef 
 broth. Stir it vigorously, roll thin, cut in small squares and add 
 to the soup or broth, allowing them to boil about 20 minutes. 
 
 — [L. L. T., N. D. 
 
 Light Bread Dumplings 
 
 When moulding the bread into loaves, mould some of the 
 dough into small biscuits, and allow a half hour for these to 
 rise. In a granite kettle place V2 cup butter and 1 pt water, 
 and let this come to a boil, then put in the light biscuits, 
 cover tightly, and let boil about 20 minutes, or until done. 
 Serve with sweetened milk or cream. — [Mrs. R. M., Ind. 
 
 Liver Dumplings 
 
 Chop 1 lb beef liver very fine (it cannot be chopped too 
 fine), and reject all skins and fibres. Add to this chopped 
 liver 2 beaten eggs, % teasp salt, a generous sprinkle of ground 
 allspice, and after beating all thoroughly, stir in 2 large cups 
 flour. Drop by tablespoonsful into the boiling soup and boil 
 about 8 to 10 minutes. — [Mrs. G.. Wis. 
 
 Meat Dumplings 
 
 Chop very fine V2 lb lean pork and ^: lb beef, add 2 ozs 
 melted butter, and the yolks of 2 eggs, 2 ozs stale bread which 
 was soaked in water and squeezed out, also a little salt and nut- 
 meg, and lastly the beaten whites of the eggs. Mould into 
 small dumplings, and drop in the boiling soup and boil until 
 done. — [A. G., Ma§s. 
 
108 FARM AND HOME COOK BOOK 
 
 Egg Dumplings 
 
 About 1 hour before you want the dumplings ready to 
 serve, beat up 4 eggs until light and add to them V2 pt hot 
 soup broth and flavor with nutmeg, salt, and a little finely 
 chopped parsley. Pour into a well buttered vessel and stand 
 this into another vessel filled with boiling water. Allow the 
 mixture to become thick, but not hard. When thick drop by 
 the spoonsful into hot soup. — [A. G., Mass. 
 
 Potato Dumplings 
 
 Cream a piece of butter about the size of a small egg, add 
 yolks of 2 eggs, a saucerful of stale bread, grated, a saucerful 
 cold potatoes, grated, (the potatoes must be nice and dry), 
 season with salt and nutmeg and lastly add the beaten whites 
 of the eggs. Mould into small dumplings, drop into the boiling 
 soup and boil about 10 minutes. — [A. G., Mass. 
 
 German Bread Dumplings 
 
 Soak a stale loaf of bread (at least 4 or 5 days old) in water 
 enough to cover and when soft squeeze out as much of the 
 water as possible and break the bread up into crumbs. Then 
 add 2 well-beaten eggs, 2 tablesp shortening, 2 tablesp flour, 
 a pinch of salt, and a little nutmeg. Drop by the tablespoonful 
 into salted, boiling water, and cook about 5 minutes, with 
 the kettle uncovered. These are very good to serve with 
 roast meat and gravy. It is a good plan to first boil one dump- 
 ling and experiment with it, to see if the seasoning is just 
 right, or if there is enough flour to hold them together. — [N. 
 P., N. H. 
 
 If you have trouble to get the biscuits to brown, try using 
 very shallow baking pans. — [Mrs. W. H. B., Cal. 
 
 Twin biscuits are nice for a change. Roll out thin, cut, and 
 put together in pairs, with melted butter between. — [Mrs. A. 
 W., N. Y. 
 
 Baking powder mal?:es just as nice biscuits with sour milk as 
 with sweet, in fact I think the sour milk and baking powder 
 biscuits are usually more tender. — [Mrs. J. E. W., Kan. 
 
 Instead of working the shortening into the biscuit dough, I 
 have found this to be a quicker way: Before putting the bis- 
 cuits in the oven make a dent in each with a knife, and put a 
 little piece of butter in each. — [Mrs. A. F. H., N. Y. 
 
BISCUIT AND MUFFIN HINTS 109 
 
 Use any good biscuit recipe, but have the dough softer and 
 drop from a spoon, instead of rolling it out. You will find the 
 biscuits are much lighter, and can be more quickly made. Soft 
 dough is the secret of good biscuits. — [Mrs. E. E. W., Pa. 
 
 A nice way to make biscuits is not to put any shortening in 
 the dough, as nearly all do, but to put some lard in the bak- 
 ing pan, heat and dip the biscuits in, first on one side and then 
 on the other. Bake quickly in a very hot oven. — [Mrs. H. F., 
 Mo. 
 
 The dough for soda biscuits should be barely stiff enough to 
 handle. If the dough is too stiff the biscuits will be failures. 
 Have a hot oven when you put them in, for one of the most 
 Important biscuit secrets is to have them rise and bake 
 quickly. — [N. P., N. H. 
 
 Baking powder biscuits should be worked as little as possi- 
 ble. Instead of rolling the dough drop the batter by spoons- 
 ful on a greased pan, and bake in a hot oven about 20 minutes. 
 Do not crowd the biscuits in the pan. A stiff dough worked 
 liked bread makes a tough biscuit. — [Mrs. G., Wis. 
 
 When making baking powder biscuits handle and knead as 
 little as possible. Have the water or milk as cold as possible, 
 and the oven real hot. Make it a point to get the biscuits in 
 the oven as quickly as possible. To improve the crust grease 
 the biscuits on top with melted butter just before placing In 
 the oven. — [Miss A. B., Wis. 
 
 I find it is never necessary to use soda in making biscuits, 
 no matter how sour the milk used may be. When the milk is 
 sour I just add a teasp or more baking powder. Biscuits made 
 with buttermilk and baking powder are simply delicious, and 
 there is no danger of them being yellow or soggy, provided one 
 uses a good grade baking powder. — [Mrs. E. T., Cal. 
 
 The secret of good muffins is to have the batter as stiff as 
 can be beaten, and to beat it well, as that makes the muffins 
 light. — [Mrs. P. H., Tex. 
 
 Be sure to bake all gems and muffins in a hot oven, and 
 take them out as soon as they are done. Anything made with 
 soda will turn yellow or brown and taste strong, if overdone. — 
 [G. B., N. Y. 
 
 Deep gem irons are best. They should be well greased and 
 hot when the mixture is put in them, and should be only half 
 filled. The oven should also be very hot. The harder the gem 
 batter is beaten the better. — [K. A. D., N. D. 
 
110 FARM AND HOME COOK BOOK 
 
 When dropping dumplings by the spoonful into the soup, be 
 sure to wet the spoon thoroughly in the soup every time, to 
 prevent the batter from sticking to the spoon. — [A. G., Mass. 
 
 The broth or soup should be boiling when the dumplings are 
 dropped in, and the kettle tightly covered while the dumplings 
 are boiling. The secret of having them light lies in not dis- 
 turbing them while they are cooking. — [A. G., Mass. 
 
 In making gems or breakfast cakes, I find that they will be 
 just as light, even if the egg which the recipe usually calls for 
 is omitted, provided the batter is well beaten and the gem 
 irons and oven are both very hot. — [Mrs. G. H. W., N. H. 
 
 Always have the waffle molds well greased. A rind of fat 
 meat is best, as it greases more evenly than lard. Have the 
 molds good and hot, and bake the waffles crisp and brown. 
 When made right they will almost "melt in your mouth." — 
 [Mrs. W. B. F., N. C. 
 
 When you have a large quantity of dumplings to boil, it is 
 a good plan to first mould them all and lay them out on a 
 platter, so that they can all be dropped into the boiling liquid 
 at once, as otherwise those dropped in first would be boiled 
 longer than the last. — [A. G., Mass. 
 
 Bread put to soak for dumplings must not be fresh nor 
 must the water be warm, otherwise it will be a sticky mass. 
 The bread should be several days old, and be soaked only a 
 short while in cold water, after which it should be squeezed 
 out with the hands and broken up into fine crumbs. — [A. G., 
 Mass. 
 
 Though the quantities called for in recipes are usually about 
 correct, it is the best plan, since ingredients vary so much, to 
 boil one dumpling as a sample. When dumplings are removed 
 from the soup, they should be broken open to allow the steam 
 to escape. This will prevent them from becoming soggy. — [A. 
 G., Mass. 
 
Puddings, Gustards and Sweet Sauces 
 
 HEN fruit is plentiful puddings appear 
 often as dessert on well supplied farm 
 tables, and at all seasons puddings, when 
 well made and not too rich, afford whole- 
 some and favorite variety to the daily bill 
 of fare. Every cook will surely be able to 
 find among the following extensive collection of 
 recipes something to suit her culinary resources and the 
 family taste. The same recipes can frequently be used by 
 substituting some other fruit, or varying the flavor. There 
 are tricks in all trades, and a clever cook can manage to 
 make occasional changes to suit herself, without impairing 
 the result. 
 
 Apple Pudding 
 
 To 1 cup cream add 1 beaten egg, 2 teasp baking powder, 
 and a little salt sifted with flour enough to make a thick bat- 
 ter. Lastly stir in about ^^ doz large apples chopped fine. 
 Bake in moderate oven. The hardest winter apples can be 
 used as long as they are chopped fine enough and the pudding 
 is baked slowly. Sour cream and 1 teasp soda can be used if 
 preferred, in that case omitting baking powder. Serve with a 
 sweet sauce. — [Mrs. I. M. C, Wash. 
 
 Crab Apple Pndding 
 
 Core the apples and stew until soft in a syrup made of sugar 
 and water. Do not have more syrup than the apples will take 
 up, but be careful not to let the latter burn. When they are 
 done, put them in a buttered pudding dish, and if they are not 
 quite sweet enough, add sugar to taste. Make a soft batter of 
 1 pt flour, 2 teasp baking powder, and milk. Turn this over 
 the apples, cover the dish, and steam about l^/^ hours. Serve 
 with cream. Another good way is to cover the apples v*^ith a 
 thick custard made of milk, egg yolks, cornstarch and sugar, 
 using the whites to make a meringue for the top. — [N. P., N. H. 
 
 Dutch Apple Pudding 
 
 Make a stiff batter of 2 cups flour sifted with 2 teasp baking 
 powder, i/4 cup butter, 1 egg, 1 scant cup milk, 2 tablesp sugar, 
 
 111 
 
112 FARM AND HOME COOK BOOK 
 
 and a little salt. Pour in a shallow, buttered pudding dish, cut 
 apples in small pieces and press into top of batter, sprinkle over 
 with sugar and cinnamon, and bake about 30 minutes. Serve 
 with cream and sugar. — [Mrs. E. E. S., Pa. 
 
 Apple Slump 
 
 Pare, quarter and core about ^^ doz tart apples, and place 
 them in a shallow buttered granite pudding dish. Pour over 
 them 1 scant cup water, add the grated rind and juice of 1 
 lemon, 1 cup sugar, and butter the size of a small egg. Place 
 in a hot oven and then make a rich cream biscuit crust. Cut 
 in small rounds with a tin box about size of a 50-cent piece, 
 or if you have no such cutter handy, pinch off little pieces of 
 the dough, flatten with the hands, and lay these little biscuits 
 over the apples, closely together, but not overlapping. Cover 
 the pudding dish, and when the pudding is nearly done, remove 
 the cover to brown the biscuits. Serve hot with cream or any 
 perf erred sauce. — [Mrs. K. C, Mo. 
 
 Baked Apple Roll 
 
 Make a dough of 1 qt flour, 1 teasp salt, 2 teasp baking pow- 
 der, 2 tablesp butter, and 1 pt milk. Roll out about i/4 inch 
 thick, and spread with chopped apples. Roll up and pinch the 
 ends together to prevent the juice from running out. Place 
 in a baking pan with V2 cup butter, 2 cups sugar and 3 cups 
 water. Bake about 1 V2 hours. This will make its own sauce. 
 —[Mrs. D. H. H., Ida. 
 
 Boiled Apple Roll 
 
 Make a dough of 1 qt flour, 1 tablesp lard, a little salt, and 
 1 teasp soda, mixed with sour milk enough to make a dough 
 that will roll. Roll about i/4 inch thick, cover well with finely 
 sliced apples, sprinkle with sugar and a little nutmeg or cin- 
 namon, and roll up, carefully pinching the ends together ta 
 prevent the escape of juice. Put this roll in a well floured bag, 
 and boil out one hour. The water must be boiling when the 
 pudding is put in, and must continue to boil without interrup- 
 tion until the pudding is done. Any other fruit may be substi- 
 tuted for apples. Serve with any preferred sauce. — [Mrs. R. 
 T. B., N. C. 
 
 Baked Brown Betty 
 
 Grate some dry bread quite fine and pare and core apples 
 and chop fine. Butter a baking dish, put in a layer of bread 
 crumbs, then a layer of apples, sprinkle with sugar, and a lit- 
 tle nutmeg or cinnamon, dot with bits of butter, and alternate 
 
THE CUTHBERT RED RASPBERRY. 
 
ORANGE AND LEMON PUDDINGS 113 
 
 in this way until the dish is filled. If the apples are not very 
 juicy moisten with a little water. Bake until the apples are 
 done and the pudding is brown on top. The top layer should 
 be of bread crumbs, sprinkled with sugar and dotted with but- 
 ter. Serve warm with cream. — [Mrs. G. O. F., N. H. 
 
 Peach Pudding 
 
 Fill a pudding dish with whole peeled peaches, pour over 
 them 2 cups water, cover closely and bake until tender. Then 
 drain off the juice, and let it stand until cool. Add to the 
 juice 1 pt sweet milk, 3 or 4 well-beaten eggs, 1 cup sugar, 1 
 tablesp melted butter, and 1 cup flour sifted with 1 teasp bak- 
 ing powder and a little salt. Beat well and pour this batter 
 over the peaches in the pudding dish. Bake a rich brown and 
 serve with cream. — [Mrs. W. K., Cal. 
 
 Orange Pudding 
 
 Make a boiled custard of eggs, milk and cornstarch, sweet- 
 ened to taste. Put a layer of this in a dish, then a layer of 
 sliced oranges, another of custard, and so on until the dish is 
 filled. Chill, and serve with whipped cream. In preparing the 
 oranges be sure to remove all the white particles of the peel 
 and between sections, and be careful that no pits remain in the 
 pieces. — [Mrs. H. M. C, Ind. 
 
 Boiled Lemon Pudding 
 
 Put over the fire in an agate vessel 2 V2 cups water or milk, 
 and 1 cup sugar. When this is boiling stir into it 4 heaping 
 teasp cornstarch dissolved in i^ cup water. Let this boil a few 
 minutes, stirring constantly, then remove from fire and add 
 the juice and grated rind of 3 lemons, the beaten yolks of 3 
 eggs, and 1 teasp butter. Fill small preserve dishes with this 
 mixture and let them stand a while to allow the pudding ta 
 thicken and get cold. When ready to serve top off each dish 
 with a meringue made of the beaten whites of the eggs, pow~ 
 dered sugar, and a little lemon flavoring. — [Mrs. C. von W.,. 
 N. J. 
 
 Frosted Lemon Pudding 
 
 To 1 pt bread or cake crumbs (or both mixed) add 1 qt 
 milk, the juice and grated rind of 1 lemon, the beaten yolks of 
 3 eggs, 4 tablesp sugar, and a pinch of salt. Turn into a well 
 buttered pudding dish and bake. When done cover with a 
 frosting made of the whites of the eggs and 3 tablesp powdered 
 sugar, and return to the oven to brown slightly. — [N. P., N. H. 
 
114 FARM AND HOME: COOK BOOK 
 
 Banana Pudding 
 
 Crep.m % cup butter with ^/^ cup sugar, add 1 beaten egg, 
 % cup milk, and 2 cups flour sifted with i/^ teasp soda and 1 
 teasp cream tartar. Flavor with vanilla. Pour ^ of this 
 batter into a buttered pudding dish, then 3 ripe bananas, sliced, 
 cover with remainder of batter, and steam about l^^ hours. 
 Serve with a sauce prepared as follows: Make a syrup of V2 
 cup sugar and 1 cup water. When it threads remove from fire, 
 add 2 tablesp lemon juice, 2 well-beaten eggs, a little salt, and 
 
 3 mashed ripe bananas. Beat until smooth. — [J. E. G., Me. 
 
 Fig Pudding 
 
 To 1 cup finely chopped suet add 1 lb figs, cut fine, 3 well- 
 beaten eggs, 1 cup sugar, 2 cups milk, and 2 cups bread crumbs. 
 Turn into a well greased mould and boil 3 hours. Serve hot. — - 
 [Mrs. J. K., N. Y. 
 
 Date Pudding 
 
 To 1 lb dates, cut fine, add ^A lb suet, chopped fine, i/4 lb 
 bread crumbs, i/4 lb sugar, beaten yolks of 2 eggs, y2 cup 
 milk, and spices to taste. Lastly fold in the beaten whites of 
 the eggs. Steam 2 hours. Serve with a hard sauce. — [P. R. 
 H. 
 
 Persimmon Pudding 
 
 Mash V2 gal good, sweet persimmons, using 1 cup water, and 
 strain through a cloth to remove seed and skin. Then add l^^ 
 cups sweet milk, % cup melted butter, 2 cups sugar, and 
 enough flour sifted with 2 teasp baking powder to make a 
 medium stiff batter. Turn into a buttered biscuit pan, and 
 bake slowly about 1 hour. Let cool in the pan, and serve cold, 
 sliced like cake. This is worth trying by lovers of persimmons. 
 — [Mrs. H. M. F., N. C. 
 
 Prune Pudding 
 
 To 1 well-beaten egg add V2 cup sugar, 1 y2 cups milk, and 
 
 4 cups flour sifted with 1 V2 teasp baking powder, and i/^ teasp 
 salt. Turn this batter into a well-buttered pudding dish and 
 pour over the top ^, lb stewed and sweetened prunes from 
 which the pits have been removed. Bake about 30 minutes, 
 and serve with sugar and cream. — Mrs. A. D., 111. 
 
 Prune Whip 
 
 Cook 1 lb dried prunes until very soft, in no more water than 
 necessary. When done remove the stones, mash fine, add 1 
 cup sugar, mix well, and then add the stiffly beaten whites of 
 4 eggs. Bake about 30 minutes. Serve cold or warm, with 
 sweetened and whipped cream. — [C. B. H., Mich. 
 
FRUIT AND BATTER PUDDINGS 115 
 
 Rhubarb Pudding 
 
 Cut tender rhubarb into small pieces and add 1 cup sugar 
 to each pint rhubarb. Place in a buttered pudding dish and 
 cover with batter made of 2 beaten eggs, 1 cup milk and flour 
 enough to make a thick batter, sifted with 2 teasp baking pow- 
 der and a little salt. Bake, and v/hen done turn out on a plat- 
 ter, so that the rhubarb will be on top. Serve warm with sugar 
 and cream. — [Mrs. S. C. P., Mass. 
 
 CheiTy Pudding 
 
 Stew and sweeten well 1 qt pitted cherries. Make a batter 
 of 1 1/2 cups flour sifted with 1 teasp baking powder and a little 
 salt, add 1 beaten egg and milk enough to make a stiff bat- 
 ter. Drop by spoonsful over the stewed cherries, cover the ves- 
 sel well and cook on top of range about 2 minutes. — [Mrs. 
 E. E. S., Pa. 
 
 Cuii'aiit Pudding 
 
 To 1 qt flour add 1 pt finely chopped suet, 1 level teasp salt, 
 1 pt ripe currants, and enough water to make a stiff batter. 
 Bake in a moderate oven about 1 hour, and serve while warm. 
 — [R. A. McD„ S. D. 
 
 Cranberry Pudding 
 
 Moisten 2 cups bread crumbs with % cup melted butter, 
 sprinkle a layer of these crumbs in a buttered pudding dish, 
 next add a layer of stewed and sweetened cranberries, about 1 
 doz large seeded raisins, a little grated lemon peel, and some 
 sugar. Continue in this way until the crumbs are all used up, 
 then cover the pudding dish and bake about 20 minutes. Serve 
 warm with a hard sauce. — [N. M. P., N. H. 
 
 Danish Berry Pudding 
 
 Cook blackberries, raspberries, currants or any other berry, 
 in enough water to cover. When done strain twice through a 
 sieve, put over the fire again, sv^eeten to taste, let come to a 
 boil, and then thicken with cornstarch, moistened in a little 
 cold water. Flavor to taste, and pour into cups that have been 
 wet with cold water. Let stand until cold, and stiff, and when 
 ready to serve turn cups upside down over a saucer and the 
 contents x^ill slip out intact. Serve with cream. — [Mrs. J. D. 
 J., Cal. 
 
 Christmas Pudding 
 
 The ingredients needed for this old-fashioned pudding are 1 
 qt each seeded raisins, chopped apples, chopped beef suet, stale 
 bread crumbs, flour and sweet milk, and 1 > pt each currants. 
 
116 FARM AND HOME COOK BOOK 
 
 citron and sugar, 1 grated nutmeg, 1 teasp salt and 8 eggs. 
 Dredge the fruit thoroughly from the 1 qt flour. Into a large 
 howl put the eggs and then stir in the crumbs and the dredged 
 fruit and suet. Dip the baking bag in boiling water, and then 
 dredge it from the qukrt of flour, and put whatever remains of 
 the flour into the pudding mixture. Next pour the pudding in 
 the floured bag, and tie firmly, allowing room to swell, and boil 
 3 hours steadily in plenty boiling water. Replenish with boil- 
 ing water when necessary. This pudding is nice when served 
 with the following sauce: Simmer for a few minutes over a 
 slow fire, stirring constantly, ^/^ lb sweet butter, % lb brown 
 sugar, and the yolk of 1 egg; lastly add V2 pt canned grape 
 juice and after removing from the fire grate in a little nutmeg. 
 — [Mrs. D., Kan. 
 
 Blackberry Pudding 
 
 Make a plain pie crust or a rich biscuit dough, roll out 
 about 1/4 inch thick, and cover with ripe, clean blackberries. 
 Sprinkle with sugar, fold over the dough, add more berries and 
 sugar, fold over again, and repeat this till all the dough is 
 folded over, so it will make a flat, long roll. Press the ends 
 together securely, place roll in a well greased pan, and bake 
 until a light brown. Serve cold with cream and sugar. — [M. 
 A. W., Ind. 
 
 Suet Pudding 
 
 Mix 1 cup each seeded and chopped raisins and suet, % cup 
 currants, 1 cup syrup, 1 cup sour milk, in which has been dis- 
 solved 2 even teasp soda, and enough flour with a little salt to 
 make a stiff batter. Steam 2 hours, and serve with lemon 
 sauce. — [Mrs. R. S. Q., Mont. 
 
 Suet Pudding (No Eggs) 
 
 To 1 cup finely chopped suet add 4 cups flour sifted with 1 
 teasp baking powder, i/^ lb seeded and chopped raisins, 1 cup 
 molasses, 1 cup milk, a little cinnamon, and a pinch salt. Boil 
 about 2y2 hours. Serve warm with the following sauce: Mix 
 1 tablesp cornstarch with a little cold water, and then pour 
 over, stirring vigorously, % cup boiling water and 2 tablesp 
 vinegar or lemon juice, 1 tablesp butter, 1 cup sugar, and V2 
 grated nutmeg. Boil until thick and smooth. — [Mrs. L. J., 
 Cal 
 
 Baked Suet Pudding 
 
 To % cup chopped suet add 2 cups bread crumbs, V2 cup 
 sugar, 1/4 lb seeded raisins, 2 well-beaten eggs, and 1 scant 
 
SUET AND PLUM PUDDINGS 117 
 
 cup flour sifted with 1 teasp baking powder. Place this mixture 
 in a buttered baking dish and pour over cold milk enough to 
 almost cover. Bake about y^, hour or a little longer, if neces- 
 sary. Serve hot with whipped cream or any preferred sauce. — 
 [E. B., Mich. 
 
 Plum Pudding 
 
 To 1 well-beaten egg add Vz cup brown sugar, y^ cup N O 
 molasses, 1 cup sour milk in which dissolve 1 teasp soda, 1 cup 
 chopped suet well dredged with flour, 1 lb each raisins and 
 currants, dredged with flour, y^. lb chopped citron and scant 3 
 cups flour mixed with y^. teasp each ginger and cinnamon and 
 
 1 grated nutmeg. Steam 21/^ hours and serve with lemon 
 sauce or any other preferred sauce. — [Miss E. W., Wash. 
 
 Plum Pudding (No Eggs) 
 
 To 1 cup bread crumbs add 1 cup suet chopped fine, 1 cup 
 molasses, 1 cup seeded and chopped raisins, 1 cup sweet milk, 
 
 2 cups flour sifted with 1 teasp each soda, salt and cinnamon, 
 and y^ teasp cloves. Boil 3 hours in a 2-qt kettle, set into a 
 larger kettle of boiling water, or steam about same length of 
 time. Serve with a sauce made of 1 cup white sugar, butter 
 the size of an o^zz, juice and grated rind of 1 lemon, and the 
 white of 1 Q^^. Rub all to a cream and add a little boiling 
 water. — [Miss L. G., Minn. 
 
 Baked Fresh Plum Pudding 
 
 To 1 cup sour milk add y^ teasp soda, 1 level teasp salt, 2 
 heaping tablesp lard, melted, and flour enough to make a bis- 
 cuit dough. Roll out thin and spread evenly with cooked fresh 
 plums from which the juice has been drained and the stones 
 removed. Roll up, pinch the ends together securely, place in 
 a roasting pan, sprinkle with 1 cup sugar, dot with pieces of 
 butter, and pour over all the juice of the plums, adding enough 
 boiling water to almost cover the roll. Bake about y^ hour 
 and serve warm in its own sauce. Use a baking pan no larger 
 than necessary to hold the roll, as otherwise it will require 
 too much sauce. Any other tart fruit can be substituted for 
 plums.- — [Mrs. M. R., Ida. 
 
 Boiled Fruit Pudding 
 
 To \y2. cups bread crumbs soaked in sweet milk until soft, 
 add 3 cups cooked and pitted prunes, 1 cup seeded raisins, 1 
 cup chopped apples, scant y^ cup chopped citron, ^ cup 
 chopped figs, % cup molasses, 1 teasp soda dissolved in 1 cup 
 milk, 11/4 teasp baking powder and a little salt sifted with 2 
 cups flour. Steam about 4 hours. This pudding will keep well 
 and portions of it can be re-steamed when wanted. Serve with 
 any preferred sauce. — [Mrs. G. McM., Cal. 
 
113 FARM AND HOME COOK BOOK 
 
 BoUed Tapioca Pudding 
 
 Soak 1 cup tapioca over night in a quart bowl nearly filled 
 with water. Next morning put this into a double boiler and 
 cook until clear, stirring occasionally. When clear add 1 cup 
 sugar, a small piece butter, and the beaten whites of 3 eggs. 
 Pour into a dish, and when cool serve with cream. Another 
 way is to use the yolks of the eggs in the pudding, instead of 
 the whites, beating the latter to a froth, adding some pow- 
 dered sugar, and spreading the meringue over the top of the 
 pudding. Place in a hot oven for a few minutes to brown. — 
 [Mrs. C. S., Kan. 
 
 Apple Tapioca Pudding 
 
 Soak 1 cup tapioca in 1^/^ pts milk about 3 or 4 hours and 
 then heat it until it becomes transparent, and add a pinch of 
 salt. Pare and cut the cores from 6 good sized apples, arrange 
 these in a well buttered baking dish, fill the holes in the apples 
 with sugar, add any preferred spice and little bits of butter, 
 pour in 1 cup water, and bake until the apples are soft. When 
 done pour the tapioca prepared as above over the apples in the 
 pudding dish and return to the oven about % hour. Serve 
 with cream and sugar. — [Mrs. J. L. R., O. 
 
 Rhubarb and Prune Tapioca Pudding 
 
 Remove the stones from 2 doz cooked prunes, and add i^ 
 cup of the liquid in which the prunes were cooked, % cup 
 sugar, and 1 pt chopped raw rhubarb. Boil 10 minutes, then 
 add % cup tapioca which has been soaked for 1 hour in 1 cup 
 cold water. Cook until tapioca is clear, and serve either hot 
 or cold, with cream and powdered sugar. — [N. P., N. H. 
 
 Indian Tapioca Pudding 
 
 To 2 tablesp Indian Meal add 1 tablesp each cocoanut and 
 tapioca, i/^ cup molasses, i,4 cup sugar, butter size of a wal- 
 nut, a little salt and 1 qt scalding hot mOk. Bake 2 hours 
 In a slow oven. Serve with cream. — [F. L. R., Ct. 
 
 Steamed Indian Pudding (No Eggs) 
 
 Heat 1 qt skim milk, stir in ^/^ cup cornmeal and cook until 
 it thickens. Remove from fire, stir in V2 cup sugar, V2 cup 
 raisins, 1 teasp vinegar, i^ teasp cinnamon and 1 level teasp 
 salt. Let cool and then steam about 6 hours. Cooling before 
 steaming makes this pudding "jell." Serve with cream. — 
 [Mrs. J. I. M., N. H. 
 
RICE AND INDIAN PUDDINGS 119* 
 
 Indian Fruit Pudding 
 
 Put 1 heaping cup Indian meal in a mixing bowl, stir in 1 
 cup molasses and 1 level teasp salt. Scald 3 pts milk and pour 
 it boiling hot over the meal, stirring it to a smooth batter. 
 Butter a deep pudding dish, cover the bottom with stoned 
 chopped primes, pour the batter over them and just before the 
 pudding is placed in the oven pour carefully over the top 1 
 cup cold sweet milk, but do not stir it in. Bake about 4 or 5 
 hours. Serve with cream. — [Mrs. J. B., Kan. 
 
 Apple Cornmeal Pudding 
 
 Boil 1 cup cornmeal in salted water until it thickens. Pare, 
 quarter and core sour apples, mix these with the thickened 
 meal, and steam in a covered dish about 4 hours. The more 
 apples you put in the pudding the better it will be. This is fine 
 to serve with roast pork, and is said to prevent the harmful 
 effects upon the stomach, usually attributed to roast pork. 
 This recipe has been handed down in our family for more than 
 100 years. — [J. E. B., Mass. 
 
 Graham Pudding 
 
 Sift together 2 cups graham flour, 1 teasp each soaa and 
 cinnamon, and ^/^ teasp each salt and cloves. Pour over this 1 
 cup milk and Y^ cup molasses. Beat well, then add 1 cup 
 seeded raisins well dredged with flour, and pour this mixture 
 into well greased cans, allowing space for swelling. Cover 
 closely and steam for 2 to 4 hours, according to size of molds. 
 Serve warm with a golden sauce made of scant Vz cup butter 
 creamed with 1 cup powdered sugar, 3 tablesp cream added 
 slowly, ^2 teasp vanilla, and 1 well-beaten e^^. Heat over a 
 kettle of hot water, stirring frequently, and serve hot with 
 the warm pudding. — [E. T., Va. 
 
 Boiled Rice Pudding 
 
 Wash and drain 2 small cups rice and cook with plenty 
 water in a double boiler. When done the water should be all 
 absorbed and the grains very large. Add a mixture made of 3 
 well-beaten eggs, 1 cup sugar, 1 cup milk, a little salt and 
 grated nutmeg. Stir well and boil till thick — about 5 minutes. 
 — [Mrs. J. J. M., 111. 
 
 Eggless Rice Pudding 
 
 Wash % cup rice, drain, add 1 cup sugar, small piece butter, 
 a little nutmeg and 2 qts fresh milk. Bake in moderate oven 
 about 2 hours. Raisins can be added if liked. Stir up from 
 bottom of dish often until rice is cooked. This is good served 
 hot, but we prefer it cold. — [Mrs. S. C. S., N. Y. 
 
120 FARM AND HOME COOK BOOK 
 
 Tapioca and Rice Pudding 
 
 Soak y2 cup tapioca in 1 cup water, and in another vessel 
 soak V2 cup rice In 2 cups water. Let stand over night and 
 next morning combine them and add 4 cups milk, 2 well-beaten 
 eggs, salt and sugar to taste, and a little lemon flavor. — [Miss 
 B. C. B., O. 
 
 Lemon Rice Pudding 
 
 Stir into 1 cup boiling rice the grated rind of 1 lemon. 6 
 tablesp sugar, the beaten yolks of 2 eggs, 1 pt milk and a little 
 salt. Bake about 1 hour. Beat the whites of the eggs to a 
 stiff froth, add 1 scant cup confectioner's sugar and the juice 
 of 1 lemon. When the pudding is done spread this meringue 
 over it, and return to the oven a few minutes to lightly brown. 
 — [F, S. T., Ct. 
 
 Sago Pudding 
 
 Put 3 pts rich milk in a double boiler, add 1 cup sago and 
 let cook till clear. Remove from fire, add beaten yolks of 2 
 eggs, V2 cup sugar, and flavor with lemon or vanilla, or a little 
 of both. Pour into a well buttered baking dish and bake 
 about % hour. When done cover with a meringue made of the 
 whites of 2 eggs and a little powdered sugar, and return to the 
 oven a few minutes to brown. — [Mrs. F. E. P., Wash. 
 
 Rhubarb Sago Pudding 
 
 Cook slowly "V^ cup sago and 1 qt water until clear, then 
 add 1 scant cup sliced rhubarb, pinch salt, V2 cup sugar and 
 small piece ginger root. Turn into buttered baking dish and 
 bake about 1 hour in moderate oven. If the mixture seems too 
 thick, add a little water. Serve hot with cream and sugar. — 
 [Unidentified. 
 
 Cornstarch Pudding 
 
 Heat 1 qt sweet milk and add to it 3 rounding tablesp corn- 
 starch mixed smooth with a little cold milk. Stir well, then 
 add 5 tablesp sugar and a little salt. Cook about 5 minutes, 
 and then add 3 or 4 well-beaten eggs and 1 teasp butter. Bake 
 in a well buttered pudding dish and serve cold with cream. — • 
 £Mrs. J. B., Kan. 
 
 Oatmeal Pudding 
 
 Soak 1 cup oatmeal over night in 1 qt milk; in the morning I 
 
 add 1 well-beaten egg, % cup seeded raisins, nutmeg and salt to ! 
 
 taste and 4 tablesp sugar. Bake about 1 hour. This is nice i 
 
 for invalids and people with poor digestion. — [Mrs. L. A. G., I 
 
 -Mass. I 
 
BREAD AND COTTAGE PUDDINGS 121 
 
 Plain Bread Pudding 
 
 Butter well small pieces of stale bread, arrange them in a 
 well buttered pudding dish, sprinkle with a little nutmeg and 
 cinnamon, cover well with sweetened milk, and bake. — [R. W.,. 
 Mo. 
 
 Boiled Bread Pudding 
 
 To 1 cup fine bread crumbs add 1 pt milk, beaten yolks of 2 
 eggs, 2 tablesp sugar, piece butter size of small egg and any- 
 preferred flavoring. Place in a double boiler and cook until 
 done, stirring occasionally. When done turn out into a pud- 
 ding dish, squeeze the juice of 1 lemon over the top, place bits 
 of jelly over the top and lastly the beaten whites of the eggs 
 with powdered sugar. We think this much better than baked 
 pudding. — [Mrs. M. A. B., Mich. 
 
 Raised Bread Pudding 
 
 Roll out some light bread dough about % inch thick, cover 
 with finely sliced apples, sprinkle with sugar and a little cinna- 
 mon, dot with pieces of butter, wet the edges of the dough 
 with a little milk, then roll up lightly and pinch the edges 
 securely together. Let stand about y-2. hour and then steam 
 until done. Serve with sweetened cream. — [Mrs. D. J. W.. 
 Mich. 
 
 Graham Bread Pudding 
 
 A delicious pudding can be made from graham bread crusts 
 by soaking them in milk, adding eggs and sugar to taste, and a 
 little vanilla flavor. If you happen to have a little cocoa left 
 from breakfast this can also be added to the pudding. — [Mrs. 
 B. B. M., Kan. 
 
 Caramel Pudding 
 
 Brown % cup granulated sugar in a pie tin set on top of the 
 stove. Stir constantly and be sure it is well browned. Then 
 stir this browned sugar into 1 qt scalding milk, add pinch salt, 
 stir well, and when cool add 4 well-beaten eggs, saving out the 
 whites of 2. Pour into a buttered pudding dish and bake until 
 well set. When done cover with a meringue made of the 
 whites of the 2 eggs and some powdered sugar, and return to 
 the oven a few minutes to brown. Instead of the egg meringue 
 I sometimes serve this pudding with whipped and sweetened 
 cream on top. — [Mrs. F. E. P., Wash. 
 
122 FARM AND HOME COOK BOOK 
 
 Cottage Pudding 
 
 Cream V2 cup sugar and 1 tablesp butter, add 1 well-beaten 
 ■egg, V2 cup milk and 1 scant cup flour sifted with 1 teasp bak- 
 ing powder and a little salt. Bake in a moderate oven, and 
 serve hot or cold with any preferred sauce. — [K. A. D., N. D. 
 
 Rhubarb Cottage Pudding 
 
 Mix 1 pt flour with 1 teasp baking powder and a pinch of 
 salt, and add milk enough to make a stiff batter. Into but- 
 tered custard cups put 1 spoonful batter, then 1 spoonful pre- 
 pared rhubarb sauce, and top off with another spoonful batter. 
 Steam V2 hour, and serve hot with cream and sugar. — [Mrs. 
 J. W. M., Pa. 
 
 Baked Chocolate Pudding 
 
 To 1 cup bread crumbs add 1 qt hot milk, 1 oz grated choc- 
 olate, V2 cup sugar, 1 well-beaten egg, 1 teasp vanilla and a 
 little salt. Soak the bread crumbs in part of the hot milk and 
 beat until smooth, then add the rest of the milk and the other 
 ingredients, and bake until firm, in a slow oven. Serve cold 
 with whipped cream. — [B. M. R., Ct. 
 
 Cracker Pudding 
 
 To about 4 plain soda or butter crackers rolled fine add 1 qt 
 milk, y2 cup sugar, the yolks of 3 eggs and a pinch of salt. 
 Bake in a well buttered pudding dish, and when done spread 
 over the top the whites of the eggs beaten stiff with % cup 
 powdered sugar and flavored with any preferred flavoring. 
 Return to the oven a few minutes to brown. — [M. B. G., Wis. 
 
 Biscuit Pudding 
 
 Pour enough boiling water on 4 or 5 stale biscuits to cover, 
 and set on the back of the stove to soften. When soft mash 
 free from lumps, and stir in a mixture made of 1 cup sugar 
 creamed with % cup butter, and beaten-yolks of 3 eggs. Flavor 
 with any preferred flavoring. Bake about 15 or 2 minutes. 
 When done put over the top some plum or any other jelly, and 
 cover with a meringue made of the beaten whites of the eggs 
 and V2 cup powdered sugar. Return to the oven a few minutes 
 to brown. jMay be served hot or cold. — [Mrs. L. J. A., Ala. 
 
 Raw Potato Pudding 
 
 Grate 2 large raw potatoes, add 1 lb finely chopped suet, l^/^ 
 qts buttermilk or water, 1 cup sugar, % cup molasses, a little 
 salt and flour enough to make a stiff batter. I put this batter 
 
POTATO AND PUMPKIN PUDDINGS 123 
 
 away in a cool place and use as wanted during the winter. 
 When wanted take a portion of this batter, add V2 teasp soda, 
 or less, dissolved in a little hot water, salt, raisins or currants, 
 and spices to suit taste. Steam about 1 hour. Serve with any 
 preferred sauce. This is a favorite pudding in our family. — 
 [Mrs. E. J. D., N. Y. 
 
 Sweet Potato Pudding I 
 
 To 1 pt grated raw sweet potatoes add 1 cup sugar, 3 or 4 
 well-beaten eggs, 1% cups milk, pinch salt and spice to suit. 
 Beat well and turn into a pudding dish in which 2 tablesp but- 
 ter has been melted. Bake in a slow oven about 1 hour. Serve 
 plain, or with cream or any preferred sauce. — [Mrs. P. H., Tex. 
 
 Sweet Potato Pudding II 
 
 Mash fine about 4 medium large, baked sweet potatoes. 
 "While hot add 3 well-beaten eggs, l^^ cups sugar, 2 tablesp 
 butter, 2 tablesp flour, 1 cup milk and a little nutmeg or any 
 flavor to suit. This pudding is nice with a meringue, and if 
 this is wanted, leave out the whites of the eggs, whip to a 
 stiff froth with a little powdered sugar, and spread over the 
 pudding when it is done, and return it to the oven a few min- 
 utes to brown lightly. — [Mrs. W. V. P., Fla. 
 
 Pumpkin Pudding 
 
 Pare the pumpkin, remove pulp and seeds, cut into small 
 pieces and cook until soft. Mash, and to each cup mashed 
 pumpkin measured without the juice, add 1 tablesp flour, 1 
 beaten egg, Vz cup sugar, 1 teasp ginger, some salt and sweet 
 milk enough to m.ake 1 qt batter. Other spices and butter can 
 be added, if liked. Bake in a moderate oven 3 hours. — [Mrs. 
 T. v.. Wis. 
 
 Baked Carrot Pudding 
 
 To 1 cup grated, raw carrots, add 1 cup finely chopped suet, 
 1 cup flour. 1 cup sugar, 1 teasp soda dissolved in 1 tablesp 
 milk, Vz teasp cloves, Vz teasp salt, 1 teasp cinnamon and 1 
 well-beaten egg. Sift the spices with the flour, and lastly add 
 1 cup currants dredged with flour. Bake about 3 hours. 
 Serve warm with or without sauce. — [Mrs. S. C. P., Mass. 
 
 Marshniallow Snow Pudding 
 
 Soak 1 tablesp clear gelatine in V2 cup cold water to soften. 
 Let this stand a while, and then add Vz cup boiling water. 
 
124 FARM AND HOME COOK BOOK 
 
 While this is cooling beat up the whites of 3 eggs and add 1 
 small cup powdered sugar. Next with the egg beater beat up- 
 the cold gelatine mixture until it froths and stiffens like egg. 
 whites, after which beat in the stiff egg whites, and flavor with 
 vanilla. It will t'^ke 10 or 15 minutes of vigorous beating ta 
 froth the gelatine mixture, and can only be done in cool 
 weather. Set away in a cold place until ready to serve. This, 
 is a delicious pudding and safe for invalids and children.— - 
 [A. G., Mass. 
 
 Corn Pudding 
 
 With a sharp knife score through the center of each row of 
 kernels of 10 good roasting ears of corn, and with the back of 
 a silver knife scrape off the grains. This method will leave the 
 husks on the cob. Into the corn mix 3 or 4 well-beaten eggs, 
 2 cups sugar, 2 cups milk, butter the size of an egg, 2 tablesp 
 cornstarch or flour, some salt, and lemon or vanilla flavor. 
 Bake, and during the first V2 hour or hour stir it frequently 
 and carefully, then smooth off with the back of a spoon, and let 
 it bake until done and a nice brown on top. — [Mrs. E. B. C, 
 N. C. 
 
 Vegetable Pudding 
 
 This pudding is equal to the richest plum pudding, and 
 comes in season just when the hens are not laying — or, if they 
 are laying, the eggs can be sold to advantage. Put through 
 the food chopper 1 lb boiled carrots, 1 lb suet, 1 lb stale bread 
 and to this add 1 lb seeded raisins cut in halves, 1 lb currants, 
 % lb citron, V2 lb lemon peel cut fine, 1 lb sugar, 1 teasp mixed 
 spices to taste, 1 large cup syrup and small i/^ cup apple or 
 grape juice or the juice from canned or sweet pickled fruit, 
 then gradually add 3 large cups flour and mix very thoroughly. 
 This will make a large pudding which will require about 48 
 hours boiling, but if preferred, the mixture can be divided into 
 small, well buttered bowls, and boiled about 12 hours. Use ^^ 
 the above given quantities if a smaller pudding is desired. 
 Serve with vanilla sauce. — [P. B.. X. Y. 
 
 Tomato Pudding 
 
 Slice some peeled ripe tomatoes into a well buttered pudding 
 dish, and sprinkle with salt. Add a few cold biscuits broken 
 fine, 1 qt sweet milk, 2 well-beaten eggs and IVz cups sugar. 
 The milk, eggs and sugar should be heated together and poured 
 over the tomatoes and biscuits. Bake. — [Mrs. H. M.. F., N. C. 
 
PUFF PUDDINGS AND CUSTARDS 125 
 
 Puff Pudding 
 
 Stir 9 tablesp flour into 1 pt boiling milk. Let this boil up, 
 stirring to prevent it from getting lumpy, then remove from 
 fire, and add 3 well-beaten eggs and pinch salt. Bake in a 
 ^uick oven about ^/^ hour. Serve warm with cream and sugar. 
 — [J. E. B., Mass. 
 
 Nut Pudding (Rich) 
 
 To 1 cup chopped nut meats add 1 cup chopped and pitted 
 dates, 1 cup sugar, 1 beaten egg, 1 cup milk, butter size of wal* 
 nut, 1 scant teasp baking powder and 1 cup bread crumbs. 
 Bake about Vz hour. — [Mrs. H. M. C, Ind. 
 
 Graham Nut Pudding 
 
 To 2 cups graham flour add Vz teasp salt, 2 level teasp bak- 
 ing powder, 1 cup milk in which dissolve small % teasp soda, 
 % cup molasses, 1 cup seeded raisins cut fine, Vz cup walnut 
 meats cut fine, or blanched almonds, cut fine. Mix thoroughly 
 and steam about 3 hours. — [Mrs. C. E. G., Ariz. 
 
 Plain Raisin Custard 
 
 To 1 qt milk add 2 well-beaten eggs, 1 tablesp cornstarch, 5 
 tablesp sugar and Vz cup seeded raisins. If liked mix in a lit- 
 tle spice. Bake until the custard is set. — [Mrs. L. A. G., Me. 
 
 Cocoanut Custard 
 
 To Vz cup rolled cracker crumbs add 1 cup grated cocoanut, 
 1 small cup sugar, the beaten white of 1 ^zz, and the yolks of 
 3 eggs. Bake about % hour and when done cover with a 
 meringue made from the beaten whites of 2 eggs and a little 
 sugar, flavored to taste. Return to the oven a few minutes to 
 brown. — [H. L. N., Mass. 
 
 Cream Custard 
 
 To 1 pt sweet cream add Vz lb sugar, beaten yolks of 3 eggs, 
 beaten whites of 3 eggs and a little grated nutmeg and salt. 
 Pour into a well buttered deep pie plate which has been sprin- 
 kled with bread or cake crumbs, about as thick as an ordinary 
 pie crust, and also cover the top of the pudding with a dress- 
 ing of crumbs. Bake until set. Custard should be baked just 
 long enough to have it set. If baked too long it will become 
 watery. — [B. B., Pa. 
 
12 6 FARM AND HOME COOK BOOK 
 
 Cheap Sauce 
 
 Mix 1 teasp flour with % cup sugar, and stir this into a 
 smooth paste with a little cold milk, then pour on boiling milk 
 till it is thick enough. Let it boil a few minutes, stirring con- 
 stantly. Flavor to taste. — [M. E. A., O. 
 
 Butter Sauce 
 
 To V2 cup butter add Vz cup sugar and 2 cups water. Let 
 this come to a boil, then stir in 2 teasp flour moistened with a 
 little cold water. Let boil a few minutes longer, or until it 
 thickens, then remove from fire, and flavor with vanilla. — 
 [Miss G. L. H., W. Va. 
 
 Hard Sauce 
 
 Cream 1 cup sugar with a liberal % cup butter; then add 
 gradually i/4 teasp lemon extract and % teasp vanilla extract. 
 Serve cold with warm pudding. — [Mrs. C. J. H., Vt. 
 
 Uncooked Sweet Sauces 
 
 Wash berries, drain and add sugar to the fruit. Mix well 
 together and let stand for 1 hour. Currants should be 
 stemmed and washed, next lightly crushed (not mashed) with 
 a potato masher, then mixed with a liberal amount of sugar, 
 and let stand a while. — [Mrs. G., Wis. 
 
 Maple Sugar Sauces 
 
 Boil 1/4 lb maple sugar with % cup water until it threads, 
 then pour into the stiffly whipped whites of 2 eggs, beating 
 vigorously all the while, and next add i/^ cup sweet cream and 
 1 teasp lemon juice. Another plain sauce is made by grating 
 % lb maple sugar into ^2 cup sweet milk or cream, boiling it 
 for a few minutes, and stirring constantly to prevent burning. 
 Still another sauce is made by cooking in a double boiler about 
 20 minutes, 2 cups grated maple sugar, 2 well-beaten eggs, 
 juice of 2 lemons, and 1 scant tablesp butter. — [Mrs. J. C. H., 
 Vt. 
 
 English Plum Pudding Sauce 
 
 To 1 cup sugar add 1 tablesp butter and 1 tablesp corn- 
 starch moistened with a little cold water. Then pour over 1 
 pt boiling water, stirring all the time, and let boil until corn- 
 starch is done. Then remove from fire and flavor to taste — - 
 % lemon and V2 vanilla extract is nice, and a pinch of salt. — 
 [Mrs. R. C, Ida. 
 
CRANBERRY, APPLE AND GRAPE SAUCES 127 
 
 Stewed Whole Cranberries 
 
 Use only the best ripe berries, discarding all the soft and 
 inferior ones, which may be used for marmalade or strained 
 sauce. Wash the berries, and then put them into a double 
 boiler. In a separate vessel cook together for 10 minutes one- 
 half as much sugar as you have berries, and half as much 
 water as sugar. Then pour this boiling syrup over the berries 
 in the double boiler, and place the latter over a hot fire, and 
 cook until the berries are done. This will take about 1 hour. 
 Do not stir the berries, but from time to time press them down 
 under the syrup, so that all may be equally cooked. Be care- 
 ful that the water does not get too low in the outside boiler. 
 Cooked in this manner the skins do not separate from the 
 pulp, and the cranberries appear more like stewed cherries. — 
 [N. M. P., N. H. 
 
 Cranberry and Apple Sauce 
 
 To the desired amount of cranberries add one-half as much 
 peeled apples, cored and quartered, and stew together until 
 tender. Then remove from fire and let stand until nearly 
 cold before adding sugar to taste. It will not require nearly 
 as much sweetening as when hot, and the apples impart a 
 pleasant flavor, and also help to save sugar. If this sauce is 
 rubbed through a sieve to remove the skins of the cranberries, 
 it will be found to be a very pleasing as well as economical 
 sauce to serve with meats of any kind. — [Mrs. E. B. L., Me. 
 
 Cranberry Sauce (Jelly) 
 
 Add 1 cup water to 1 qt cranberries and cook 10 to 15 
 minutes, then add 2 heaping cups sugar and cook 10 to 15 
 minutes longer. Rub through a sieve and pour into a mold 
 wet in cold water. When ready to serve turn out on a platter. 
 — [B. H. K., Me. 
 
 Thin Cranberry Sauce 
 
 Boil together 1 qt cranberries and 2 qts water, and when 
 done add Vz cup sugar, and 1 tablesp flour or cornstarch 
 moistened v/ith a little cold water. Cook 10 minutes longer 
 and then rub through a sieve. — [Mrs. L. S., Minn. 
 
 Grape Sauce 
 
 To 1 cup stewed grapes, seeds and skins removed, add 1^4 
 cups sugar, 2 well-beaten eggs and 3 cups boiling hot water. 
 Thicken a little with cornstarch and before removing from 
 fire add lump butter about size of an egg, and 1 teasp vanilla 
 flavor. — [Mrs. A. W. T., Mich. 
 
128 FARM AND HOME COOK BOOK 
 
 Rhubarb Sauce 
 
 Wash the rhubarb (about 1 lb of it, if your family is small, 
 for like apple sauce, it is better not to let it stand for any 
 length of time), trim the tops, but do not peel as the red 
 skins impart a fine flavor and color. Cut it up into pieces and 
 to 3 cups rhubarb add 2 cups sugar but no water. Place on 
 the back of the range until the sugar melts gradually and then 
 cook slowly without stirring, until done. In this way the pieces 
 will remain nice and whole. — [Mrs. C. C, N. Y. 
 
 Strawberry Sauce 
 
 Cream 1 cup sugar and V2 cup butter, and then add 1^ pt 
 crushed strawberries, mixing all well together. Another way 
 is to put 1 qt strawberries over the fire with 1 1/^ cups sugar and 
 2 tablesp butter. Stir constantly as it burns easily. — [M. W., 
 S. C. 
 
 Boiled Cider Sauce 
 
 Cream % cup butter and 1 cup sugar, then stir in % cup 
 boiled cider, a little at a time, and just before serving set 
 the bowl containing this mixture in a kettle of hot water, but 
 do not boil. — [Mrs. P. A. D., Ill* 
 
 Plain Apple Sauce 
 
 Pare, core and quarter 8 or 10 medium sized tart apples. 
 Put them in a granite or porcelain lined vessel, add about 
 2 cups water, and cook until tender. Then add 1 cup sugar 
 and cook 10 minutes longer, stirring occasionally to prevent 
 scorching. Press through a colander, add a dash of cinnamon, 
 and if served hot, add 1 tablesp butter. A few thin shavings 
 of lemon peel may be cooked with the apples. — [Mrs. A. C, 
 W. Va. 
 
 Boiled Cider Apple Sauce 
 
 Pare, core and quarter 1 lb of "sweets," if you have them. 
 If not, use any good sweet apples. I do not weigh or measure 
 for this sauce, but pour over the apples the boiled cider 
 reduced with a little water until it has a mild and pleasant 
 flavor. Add sugar to taste and cook very slowly until apples 
 can be pierced with a splint. Put up in cans or jars. It will 
 keep nicely even if not sealed air tight. — [Mrs. G. G., N. Y. 
 
PRIDE OF THE GARDEN. 
 
 STRAWBERRIES OF A NO. 1 QUALITY, j^ 
 
CHOICE CONCORD GRAPES FROM ILLINOIS. 
 
PUDDING BAKING HINTS 129 
 
 Cottage pudding is nice served with flavored and sweetened i 
 wJiipped cream. — [Mrs. J. K., N. Y. j 
 
 1 
 The addition of 2 or 3 tablesp of cocoanut to a bread pud- i 
 ding is a great improvement. — [E. T., Va. 
 
 A nice dark sauce for cottage pudding is made by adding to ! 
 the sauce a little cocoa or chocolate. — [E. L., Neb. i 
 
 Bake cottage pudding in square shallow pans, and serve ^~ 
 while warm with any preferred sauce. — [Mrs. L. S., O. : 
 
 Instead of grating potatoes for puddings I put them through ! 
 the food cutter with the fine cutter on. — [E. A. R., Mass. 
 
 Delicious pudding can be made by following the recipes i 
 which come with your favorite cereal or breakfast food. — j 
 [A. G., Mass. I 
 
 When strawberries are in season I add some of these ' 
 mashed to the liquid sauce that I serve with cottage pudding. 
 — [Mrs K. R., Ore. { 
 
 I always place a steamed pudding in a hot oven for a few 
 minutes to dry off a little. Try it and see how you like it. — 
 [Mrs. M. J. L., Mich. 
 
 By adding some grated chocolate or cocoa to any favorite 
 recipe for cornstarch pudding a nice chocolate pudding is 
 obtained. — [A. G., Mass. 
 
 Rice pudding if baked just right ought to be creamy, but if 
 it is baked too long it will whey off, and will not be as satis- 
 factory. — [Mrs. L. H. C, Ct. 
 
 I sometimes add 1 cup stewed prunes chopped fine to my 
 favorite chocolate cornstarch pudding, and find it is very nice 
 for a change. — [Mrs. F. E. P., Wash. 
 
 When making suet or plum pudding try using hot black cof- 
 fee in place of milk, buttermilk or water. Re-steam left-over 
 pudding as wanted. — [Mrs. O. W. S., Wis. 
 
 Long boiling improves Indian pudding. I sometimes add to 
 the plain pudding for the sake of variety 1 cup raisins and Vz 
 cup chopped suet. — [Mrs. S. L. H., Mass. 
 
 Green corn pudding should bake slowly, and it is best to 
 k:eep the dish covered at first, afterwards removing the cover 
 and allowing the pudding to brown lightly. — [M. B., 111. 
 
130 FARM AND HOME COOK BOOK 
 
 Baked Indian pudding should be baked in a slow oven and 
 may be served hot or cold. I serve it with a sauce made of 
 syrup and butter heated together. — [Mrs. E. D., Ida. 
 
 When making a corn pudding I always beat the whites of 
 the eggs and fold them in last. I cover the top of the pudding 
 with cracker crumbs and dot with bits of butter. — [E. S., Pa. 
 
 When making fruit or suet pudding I always dredge the fruit 
 and suet thoroughly with flour, and put them in the mixture 
 last. Treated in this way they will not settle to the bottom. — 
 £Mrs. L. D., Ore. 
 
 lapioca pudding is good baked with any kind of fruit, or 
 canned fruit or berries. Place the prepared tapioca and fruit 
 in pudding dish in alternate layers, sweeten, and bake until 
 done. — [A. G., Mass. 
 
 The suet used for pudding or cake should always be nice 
 and fresh. Kidney suet is best, being dry and crumby. Care- 
 fully remove skin and fibre and chop very fine. Keep as cold 
 as possible. — [A. G., Mass. 
 
 When making bread pudding it is a saving of time and labor 
 to run the bread through a meat chopper. The bread should 
 be crisp. If it is not it can be made crisp by placing in a 
 warm oven a few minutes and then cooling. — [A. G., Mass. 
 
 When I make suet or plum pudding I divide the dough tu 
 half and steam in two pans, serving one pan of pudding while 
 hot, with a cold sauce, and reheating the other after a day 
 or two, or when needed, serving with a hot sauce. — [A. B., Me. 
 
 Various flavors may be added to apple sauce by sometimes 
 adding a little of either fresh or canned blackberries, or 
 raspberries, and when the apples are very insipid, try adding 
 a little lemon or orange peel, a few whole cloves, or a few 
 raisins. — [F. L. B. R., Ct. 
 
 Lard or cottolene cans make good molds for steamed pud- 
 ding. Butter the molds well, fill no more than two-thirds 
 full, so as to allow space to swell, and cover the can closely. 
 If the cover fits too closely, place a piec© of cheese cloth over 
 the can, allowing the edges to extend a little over the sides, and 
 then put on the cover, which will insure a tight fit. Place the 
 mold in a larger kettle of boiling water and keep the water 
 boiling rigorously all the time. If it stops boiling the pudding 
 is apt to become heavy. Have boiling water enough in the ket- 
 tle to almost come up to the top of the mold, and cover the 
 iettle securely. — [A. G., Mass. 
 
Soups, Stews and Qhowders 
 
 ECIPES for soups and stews vary so much 
 in small details that it may safely be said 
 that no two cooks make any soup or stew 
 alike. Nevertheless, there are some funda- 
 mental rules that cover this culinary branch, 
 as well as all others. The following recipes 
 present a nice variety, and any of them may be slightly 
 altered to suit individual tastes. Good, palatable and 
 nourishing soups and stews are as inexpensive as they are 
 easy to prepare, and should be served frequently, especially 
 during cold weather. When properly prepared they will 
 not be refused by anyone blessed with normal tastes and 
 hearty appetite. To say that your family does not like 
 soup is to confess that you are not quite "up" to making 
 soup as palatable as it might be, and this is a lack which 
 the following recipes will help anyone to overcome. 
 
 Vegetable Soup I 
 
 To 3 pts water add 3 large fresh tomatoes or an equal 
 amount of canned tomatoes, 1 large potato, peeled and sliced, 1 
 small carrot, peeled and cut very fine, a few tender cabbage 
 leaves chopped fine, 2 small onions cut fine, salt to taste, 1 
 heaping tablesp drippings or butter, and V2 teasp mixed celery 
 and coriander seeds, with 1 bay leaf and 1 small pod red pep- 
 per. One or 2 stalks of celery may be added, if liked. Boil 
 until the vegetables are thoroughly cooked, adding a little boil- 
 ing water occasionally, if necessary. — [Mrs. A. B. C, Tex. 
 
 Vegetable Soup 11 
 
 Put about Vz or % cup of left-over meat gravy or fryings 
 together with a little left-over meat, if you have it, in a soup 
 kettle with % doz onions, cut fine and browned in a little drip- 
 pings, and add 2 qts water, 1 cup tomatoes, salt to taste, ^' 
 small, tender cabbage, 2 small carrots, 1 rutabaga, 1 parsnip, 
 and 3 potatoes, all cut fine. Let boil gently about 1^ hours, 
 adding a little more boiling water, if needed. Dumplings or 
 noodles can be boiled in this soup 20 minutes before serving,. 
 or the soup can be slightly thickened with a little flour, stirred 
 smooth in a little cold water. — [Mrs. W. J., Wis. 
 
 131 
 
132 FARM AND HOME COOK BOOK 
 
 Vegetable Soup III 
 
 Put on a shank soup bone of about 2 lbs in cold water enough 
 to cover, and boil until all marrow and juice are extracted. 
 Then remove meat and strain the broth through a wire sieve, 
 adding hot water to it to make about 3 qts. Return broth to 
 the fire and add 1 onion, 1 carrot, 2 potatoes, 2 tomatoes, a 
 few crisp tender leaves of cabbage, all chopped fine, 2 tablesp 
 rice, .half teasp celery seed, and salt and pepper to taste. Boil 
 until all the ingredients are thoroughly done. — [E. W., Wash. 
 
 Tomato Soup I 
 
 To 1 qt fresh or canned tomatoes add 1 pt boiling water, and 
 when the tomatoes are soft, strain through a colander, return 
 to the fire and thicken with a little white flour or graham flour. 
 When the soup has boiled up thoroughly, season with salt to 
 taste, then put in 1 level teasp soda, and while it is foaming, 
 pour in 1 qt hot milk. Add a generous lump of butter, and 
 serve hot with oyster crackers. Do not let the soup boil after 
 the milk has been added. — [Mrs. W. M. G., Ct. 
 
 Tomato Soup II 
 
 To 2 qts water add 2 medium sized potatoes, peeled and sliced 
 or cut in small cubes, 1 onion, chopped fine, 1 cup tomato 
 juice, and a piece of butter the size of an egg, mixed with 1 
 tablesp flour. Cook until tender. Do not add the butter and 
 flour until about 15 minutes before removing from the fire. — 
 £Mrs. L. W., Ind. 
 
 Tomato Soup III 
 
 To 2 large potatoes, peeled and sliced, add 3 onions and 6 
 tomatoes, peeled and sliced. Boil all together in about 3 
 pts water, until the potatoes are soft, then mash all through 
 a sieve and add 1 qt hot milk, butter the size of an egg, and 1 
 tablesp flour mixed to a thin paste with a little cold water. 
 Season with pepper and salt and let boil until the flour is thor- 
 oughly cooked. — [E. M. R., Cal. 
 
 Cream of Potato Soup 
 
 For each qt soup required, allow 3 medium sized potatoes, 
 peeled and cut in slices, and cooked in sufiicient water to 
 cover. When tender, rub through a colander, then return to 
 the fire and add 3 cups hot milk, a lump of butter, and salt to 
 taste. When the soup has come to a boil, add 1 tablesp flour 
 rubbed smooth in a little cold water, and boil a few minutes 
 longer, and serve. A slice of onion or a stalk of celery may be 
 simmered in the soup for a few minutes to flavor it, if liked, 
 and then removed. — [Miss E. I. B., Cal. 
 
POTATO AND BEAN SOUPS 133 
 
 Potato and Celery Soup • 
 
 Boil 3 potatoes until soft, mash, then add I pt hot milk and 1 \ 
 
 stalk celery trimmed and cut fine, 1 teasp chopped onions, half * 
 
 tablesp flour blended with 1 tablesp butter and salt to taste.. ■ 
 
 Let boil until the onion and celery are done. — [Mrs. C. E. G.,, I 
 
 Ariz. i 
 
 Potato and Onion Soup i 
 
 To 3 medium sized potatoes, peeled and sliced, add 3 small ■ 
 onions, sliced, y2 cup rice and 3 pts water. When done strain 
 
 through a colander, add a lump of butter, and salt and pepper ■ 
 
 to taste, and serve with crisp crackers. — [B. O., Kan. i 
 
 ■ i 
 
 Cream of Pea Soup j 
 
 Drain the liquor from 1 qt canned peas, then add to the ; 
 
 peas 2 cups clear, cold water and 1 slice of onion, with salt to ■ 
 
 taste. Cook about 10 minutes, then strain and add 2 cups ! 
 
 scalded milk, thickened with 2 tablesp flour blended with 2 ! 
 
 tablesp butter. — [L. C, Pa. { 
 
 Split Pea Soup 
 
 Boil some beef bones in water in which corned beef or salt i 
 
 pork has been boiled, but be careful that it is not too salty. ; 
 
 When done, drain out the beef bones and add to the broth 1 i 
 
 qt split peas, and let boil until soft, after which mash through ; 
 
 a colander and return to the fire, with 1 onion, 1 small turnip \ 
 
 and 1 carrot, chopped very fine. Boil until done. When i 
 serving, drop some croutons in each plate. — [B. B., Pa. 
 
 Bean Soup ! 
 
 In the morning put 1 cup dried beans to soak in cold water ' 
 
 with V2 teasp soda, for 1 hour, then parboil the beans in the j 
 
 same water, and rinse thoroughly in cold water, after which j 
 
 return to the fire with 1 qt clear, cold water and cook slowly j 
 
 until soft, then add 1 or 2 cups tomatoes and cook Vz hour, | 
 
 after which add a little butter and pepper, and salt, and a i 
 
 very little sugar, to taste. — [B. O., Kan. i 
 
 German Bean Soup j 
 
 Boil 2 lbs lean meat from the rump in 2 qts water. Skim j 
 when it begins to boil and then let it simmer 2i/^ hours. Add 
 
 1 carrot, 1 onion, 14 small parsnip and a few stalks of celery, I 
 
 chopped very fine, and 3 cloves, 6 allspice, a small piece of red ] 
 
 pepper pod, (tie spices in a cheese cloth bag) and boil 2 hours | 
 
134 FARM AND HOME COOK BOOK 
 
 longer, seasoning with salt to taste. Soak 2 cups dried beans 
 in cold water over night, then pour off the water and boil in 
 fresh water 1 hour, then pour off the water again and add 
 boiling hot water enough to cook the beans until they are soft, 
 but not soft enough to fall to pieces. When soft drain them 
 through a colander, add them to the soup prepared as directed 
 above, and boil all together Vz hour. — [N. P., N. H. 
 
 Baked Bean Soup 
 
 To 1 1,2 cups cold baked beans, add 4 cups boiling water, 1 
 small onion cut fine, and scant ^ teasp celery salt. Cook 
 about 20 minutes, then rub through a sieve and add ^ cup 
 tomato catsup with salt to taste. Melt and blend 1 tablesp 
 butter with one tablesp flour, and stir this into boiling soup. 
 ;Serve with toasted cubes of bread. — [Mrs. H. A. D., Mass. 
 
 Cream of Corn Soup 
 
 Take 1 doz ears tender green corn, slit each row of kernels 
 through the middle with a sharp knife, then with the back of 
 the knife scrape out the pulp, being careful not to get any of 
 the hull with it. Add 1 pt water to the corn and boil about 15 
 minutes, then add 1 pt scalded milk with 1 teasp flour mixed 
 to a thin paste with a little cold water, and season with salt, 
 pepper and butter. Two minutes before serving, add the 
 beaten yolks of 1 or 2 eggs. — [L. A. K., 111. 
 
 Green Com Soup 
 
 To clear chicken or beef broth add corn cut from six ears, I 
 beaten egg, a pinch of salt, and a little flour mixed with a 
 little water. Boil about 5 or 10 minutes. It is best not to add 
 the egg until just before serving, as 1 or 2 minutes' boiling is 
 suflicient for the egg. — [Mrs. D. M. W., 111. 
 
 Cabbage Soup 
 
 Chop fine ^/^ head tender white cabbage and let boil % hour 
 in 1 pt water, by which time the water will be nearly cooked 
 away. Drain out the remaining water, then add 1 pt boiling 
 milk, l^ cup cream, butter size of an egg, and pepper and salt 
 to taste. Serve with crisp crackers. — [Mrs. F. F. R., Vt. 
 
 Cream of Onion Soup 
 
 Put 3 tablesp butter in a frying pan and slice in 6 onions. 
 Stir well until they begin to cook, then cover and set on the 
 back of the range where they will simmer for V2 hour, being 
 careful not to burn. Then add 1 tablesp flour to the onions, stir 
 
CREAM OP VEGETABLE SOUPS 135 
 
 constantly for about 2 or 3 minutes, and then turn in 1 qt 
 scalded milk and boil 15 minutes, after which strain through 
 a sieve, return to the fire, add 1 cup cream, salt and pepper to 
 taste, and the beaten yolk of 1 egg. Boil 3 minutes longer, and 
 serve at once. If you have no cream, use 1 tablesp butter 
 instead.— [N. P., N. H. 
 
 Cream of Carrot Soup 
 
 Boil 1 pt of carrots until tender and then rub through a 
 sieve. Put 1 tablesp butter in a sauce pan with 1 tablesp flour 
 and stir until smooth, then add 1 qt hot chicken broth or milk. 
 Let boil 5 minutes, then add the strained carrots, and season 
 with pepper and salt. Just before serving, add 1 pt rich milk 
 and the well-beaten yolks of 2 eggs, with a little chopped pars- 
 ley. — [Miss R. F., Ct. 
 
 Asparagus Soup 
 
 Boil a good sized bunch of asparagus, trimmed and cut in 
 small pieces in water enough to cover and when tender, mash 
 through a sieve. Add to the water in which asparagus was 
 cooked, 1 cup milk, a lump of butter and salt to taste. Then 
 add the strained asparagus, let all come to a boil, and thicken 
 with 1 teasp cornstarch mixed with a little cold water. — [Mrs. 
 C. B., Pa. 
 
 Cream of Celery Soup 
 
 Trim and cut celery in small pieces and boil in a little salted 
 water until tender. Melt 1 tablesp butter in a saucepan, add 2 
 tablesp flour, stir until light brown, then pour in slowly, stir- 
 ring all the while, milk according to the amount of soup you 
 wish to prepare. Boil a few minutes, then add the drained 
 celery and serve at once with crisp crackers, or dice of toast. 
 Odds and ends of celery can be used up to good advantage in 
 this way. — [Mrs. A. W. S., Pa. 
 
 Cream of Rutabaga Soup 
 
 Mash 3 cups of boiled rutabaga, stir in 2 qts hot milk, and 
 when boiling add 1 onion cut fine, 1 heaping tablesp butter, 
 melted and blended with 1 tablesp flour. Season with salt and 
 pepper to taste. — [Mrs. L. S., Minn. 
 
 Ham and Vegetable Soup 
 
 After all the good meat has been sliced off the ham, put the 
 hone on to boil in plenty of water, and when the meat which 
 adheres to it begins to get tender, add 3 or 4 small carrots cut 
 fine, Vz head tender cabbage, cut fine, and a few potatoes, 
 sliced. Cook until the vegetables are tender. — [Mrs. A. P. 
 Neb. 
 
136 FARM AND HOME COOK BOOK 
 
 Beef Soup 
 
 The best cuts for beef soup are from the rump, shoulder or 
 plate, the latter being the cheaper grades of the sides and flank. 
 Oxtails also make a strong, rich 'soup, and lean meat is better 
 than fat meat, greasy soup being unwholesome. Always cook 
 a few beef or veal bones with the soup, and a little piece of beef 
 liver the size of an egg imparts a delicious flavor, which, how- 
 ever, cannot be recognized as liver. Soup requires long and 
 slow boiling to extract the juice from the meat. If boiled too 
 hard, the meat will be hard and tough and will not yield its 
 juices. Put the meat and bone on with cold water, and when 
 it comes to a boil, skim carefully and do not add salt until 
 after you are through skimming. For 1 lb meat, allow 1 qt 
 water, 1 small onion, a small stalk of celery, sprig of parsley, 
 and 1 teasp rice may be added, if liked, or 1 small potato. 
 Oxtails should be chopped into pieces and boiled 4 or 5 hours. 
 If it should become necessary to add water to the soup while 
 boiling, add boiling water, as the addition of lukewarm or cold 
 water will stop the boiling and spoil the flavor. Be very care- 
 ful not to over-salt. Before serving, strain the soup through 
 a fine sieve. This soup is nice to serve clear, or to use as a 
 foundation stock for other soups. — [Mrs. G., Wis. 
 
 Beef and Tomato Soap 
 
 Boil a good soup bone in about 1 gal cold water, with salt to 
 taste, until the meat is nearly tender. Then add 1 pt tomatoes, 
 % cup rice and 1 pt sliced potatoes, with 2 or 3 stalks of celery 
 and a small onion, cut fine. — [B. O., Kan. 
 
 Veal Soup 
 
 Boil a veal bone about 3 hours, with potatoes, celery, onions 
 and any other vegtable desired, but nothing acid, like toma- 
 toes. When the vegetables are tender, strain the soup and let 
 it come to a boil, and when ready to serve, add 1 pt milk and 
 2 well-beaten eggs. — [A. H. B., Mich. 
 
 Mutton Soup with Tapioca 
 
 Put about 3 lbs mutton with as much bone in 4 qts of water, 
 and let simmer at least 5 hours. Then strain and cool, remove 
 layer of fat, and return broth to the fire. Add 1 onion, 2 small 
 carrots, 1 small turnip and 2 stalks celery, all cut fine, and boil 
 until vegetables are very tender. Have ready 4 tablesp tapioca 
 soaked in cold water, stir this gradually into the soup, and boil 
 10 minutes longer. — [M. W. W., O. 
 
CHICKEN AND MOCK OYSTER SOUPS 13 7 
 
 Chicken and Bean Soup 
 
 Clean and cut up a nice fat hen, and put on to boil in plenty- 
 cold water. Parboil 1 qt white beans, adding ^ teasp soda 
 after they have boiled about 5 minutes. Then drain and add the 
 beans to the chicken, and boil until both are tender. Season 
 to taste. — [Mrs. S. O., N. D. 
 
 Chicken and Rice Soup 
 
 Cut a nice fat chicken in small pieces, cover well with cold 
 water and add salt and 1 cup rice. Boil slowly until done, add- 
 ing more water as needed. When nearly done, add a few noo- 
 dles or dumplings and boil until done. — [Mrs. W. H. L., Ky. 
 
 Giblet Soup 
 
 The head, neck, feet, heart, stomach, lungs and liver of a 
 chicken are often thrown away. If properly cleansed and pre- 
 pared, they make a nourishing soup. Split the heads, pick off 
 all feathers, and lay in salt water. Pour boiling water over the 
 feet and pull off the skin. Wash the heart, clean stomach, 
 lungs, liver and neck in cold water. For three sets giblets 
 allow 3 pts water, and simmer gently 3 hours. When cold it 
 will be like jelly. The soup should be salted to taste and fla- 
 vored with a few peppercorns. — [I. A. G., N. Y. 
 
 Five Minute Soup 
 
 Cut some stale slices of bread into small dice. Heat some 
 butter in a frying pan, and when hot fry the diced bread in this, 
 and when nicely browned add hot milk according to the quan- 
 tity of bread. Season with pepper and salt and serve as soon 
 as it has boiled up once. This soup can be prepared in 5 min- 
 utes — hence the name. — [I. A. G., N. Y. 
 
 Salsify or Mock Oyster Soup 
 
 Wash and slice thin, enough salsify to make 1 pt and boil in 
 3 pts water 20 minutes, then add 1 qt scalded milk, 2 tablesp 
 butter blended with 1 tablesp flour and pepper and salt to 
 taste.' Serve with oyster crackers. — [Mrs. W. G. McH,, Kan. 
 
 Rivel Milk Soup 
 
 Put on to boil 1 qt or more of milk, with a little water. Pre- 
 pare egg rivels by taking some flour, a pinch of salt and 1 egg, 
 and stirring them together until the mass forms into little 
 "rivels." Add these to the boiling milk, salt to taste, and let 
 boil until the rivels are done. — [Mrs. L. M., O. 
 
138 FARM AND HOME COOK BOOK 
 
 Buttermilk Soup 
 
 Boil 
 
 and when done, pour off the water, mash the potatoes and add 
 1 qt buttermilk thickened with 2 tablesp flour. Let boil up, 
 then add a lump of butter and serve hot. — [Mrs. L. M., O. 
 
 Fruit Soup 
 
 To Vz gal boiling water add % lb seedless raisins, % lb 
 prunes, stones removed, % lb dried apples, 2 tablesp sago, 1 
 cup sugar, and the juice of 1 lemon. Cook 1 hour. — [M. W., 
 Wis. 
 
 Elderberry Soup with Dumplings 
 
 Boil 2 qts carefully picked and washed elderberries in iVz 
 qts water about ^ hour, then run through a sieve and boil 
 again with 1 qt sliced apples. Add ^2 lb sugar to every lb ber- 
 ries and thicken with 1 tablesp sago to every qt soup. In this 
 soup boil dumplings made by the following recipe: Stir 1 
 tablesp butter over the fire with 1 cup flour and 1 cup milk, 
 until it loosens from the pan. Let cool and then stir in yolks 
 of 2 eggs, a pinch of salt and cinnamon, a little grated lemon 
 rind, 1 teasp sugar and the beaten white of 1 e^^. Mix well, 
 and with a tablesp cut off little dumplings the size of a walBlit 
 and boil 10 minutes in the soup. These dumplings can be used 
 in any fruit soup. — [Mrs. H. B., la. 
 
 Oatmeal Soup with Currants 
 
 Boil Vz cup steel-cut oatmeal or rolled oats with ^ cup dried 
 and cleaned currants in plenty of water until the meal and fruit 
 are done, then add piece butter size of a small egg, a few dashes 
 of cinnamon, salt to taste, sugar to make it sweet, and just 
 hefore serving, Vz cup sweet cream. I sometimes add a few 
 cooked, dried apples. — [Mrs. G. A., Minn. 
 
 Peanut Soup 
 
 Melt 1 large tablesp butter in a double boiler, then stir in 
 1 teasp flour and 1 pt milk, and when very hot add pounded 
 meats of 1 pt peanuts. Cook 15 minutes longer, add pepper 
 and salt to taste, and serve hot. — [B. G. S., Me. 
 
 Noodles for Soup 
 
 Melt a lump of butter the size of an egg, stir thick with 
 flour, and when cool, stir in 1 beaten egg, then thicken with 
 flour, as stiff as possible. Roll out very thin and cut fine. These 
 noodles do not need to dry. They should be boiled in the soup 
 about 20 or 25 minutes. — [Mrs. G. N. P., Kan. 
 
NOODLES AND DUMPLINGS FOR SOUPS 139 
 
 German Noodles 
 
 Beat up 1 egg with 1 tablesp water, add some salt, and then 
 work in all the flour possible. Turn out on floured board, roll 
 very thin, cut into pieces and roll each piece as thin as a piece 
 of paper. Let these pieces dry, but not long enough to become 
 brittle. After they have dried, lay the pieces one on top of the 
 other, roll up, and with a sharp knife, cut very thin slices from 
 this roll. Toss the noodles lightly to separate them, let them 
 dry, and store in well-covered tins or jars. — [A. G., Mass. 
 
 Egg Noodles 
 
 To 2 well-beaten eggs add 1 cup sweet milk, a generous pinch 
 of salt, and flour enough to make a stiff dough, sifted with 2 
 level teasp baking powder. Roll thin like piecrust, and cut in 
 strips like shoe strings. These are fine cooked in beef or 
 chicken broth. — [Mrs. H. D. K. T., Minn. 
 
 Croutons for Soup 
 
 Trim slices of stale bread, cut into small cubes about y^ inch 
 square, and brown in a moderate oven, or fry brown in hot 
 butter. Especially nice to serve with chicken broth, bean soup 
 or split pea soup. — [Miss E. I. B., Cal. 
 
 Meat Stew with Dumplings 
 
 Cut about 2 lbs of any kind of fresh meat into small pieces,, 
 and cook in 2 qts water with salt to taste. If the meat is very 
 lean add 2 slices salt pork fat. After cooking 1 hour, add 4 
 potatoes and 2 onions, sliced. When these are tender, add 
 dumplings or noodles, and when done, serve at once. — [Mrs. 
 S. P., Mass. 
 
 Beef Stew 
 
 Take about 7 or 8 lbs of beef from a low-priced cut — the 
 lower part of the leg — and boil in enough water to cover, until 
 the meat parts from the bone. Remove the bone, skim off the 
 fat, and then add 8 potatoes, 1 small turnip and 4 onions, cut 
 fine. When nearly done, add dumplings made from 1 pt flour, 
 a little salt, V^ teasp soda, and sour milk enough to make a 
 stiff batter that will drop from the spoon. Cook about 12 or 15. 
 minutes. — [M. L. Q., Me. 
 
 Beef Liver Stew 
 
 Into a frying pan put a generous tablesp of lard or drippings^ 
 and when smoking hot put in about 1 lb beef liver, sliced and 1 
 small onion, minced fine, and sprinkle with salt. Let fry until 
 brown on both sides, then just cover with boiling water, cover 
 
140 FARM AND HOME COOK BOOK 
 
 pan, and let boil gently about 5 minutes. Thicken the gravy to 
 the proper consistency with a little flour and cold water stirred 
 together. Serve with toasted cubes of bread. — [Mrs. G., Wis. 
 
 Corned Beef Stew with Suet Dumplings 
 
 If the corned beef pieces are thin, they should be rolled up 
 and tied with cord. Put the beef on to cook in hot water, and 
 boil until tender, then add suet dumplings made as follows: To 
 1 % pts flour add 1 teasp baking powder, 1 scant teasp salt, and 
 % pt suet, chopped very fine. Stir in enough cold water to 
 make a stiff dough. Cut off small balls with a spoon and drop 
 into boiling stew and boil about V2 hour. — [Mrs. S. E. B., Ind. 
 
 New England Stew 
 
 Boil slowly 3 lbs corned beef about 2 hours, then add 1 qt 
 potatoes peeled, and if large, cut in half, 1 qt turnips, peeled 
 and cut to the same size as the potatoes, 1 pt onions, cut in 
 halves, or quarters, 1 qt carrots, scraped and cut in medium 
 sized pieces, a small head of crisp, tender cabbage, cut in 
 eighths, some parsnips, and any other vegetable that is liked, 
 season with salt and pepper to taste, and boil until all the veg- 
 etables are well done. — [Mrs. L. A. G., Me. 
 
 Fresh Pork Stew 
 
 Chop 2 onions and fry them a nice brown, then add 2 cloves, 
 a very little chopped sage, 1 tablesp vinegar, 1 cup pork roast 
 gravy, a little pepper and salt, and the remains of cold roast 
 pork, cut into small pieces. Simmer gently % hour. Thicken 
 the gravy with 1 teasp flour, blended with a little cold water, 
 serve with cubes of toasted bread. — [N. S. C, Cal. 
 
 Salt Pork Stew 
 
 Fry 10 generous slices of salt pork until light brown' on both 
 sides, then slice in 4 or 5 onions, and when all are brown, add 2 
 qts hot water, 10 or 12 potatoes, peeled and cut in small pieces, 
 and 1 small turnip, cut fine. Season to taste with salt and pep- 
 per, and cook slowly until the vegetables are tender. Carrots 
 or parsnips may be added if liked. — [Mrs. L. A. G., Me. 
 
 Irish Stew 
 
 Cut into small pieces any kind of fresh meat or chicken (just 
 left-overs will do), and put over the fire with a little more 
 than enough water to cover, adding salt to taste, a generous 
 lump of butter, and a few potatoes cut in small pieces. Cook 
 until the potatoes are tender, then add 2 teasp flour, stirred 
 smooth with a little milk, for every qt of stew. Boil about 5 
 minutes longer. — [Mrs. W. W. P., Okla. 
 
MEAT STEWS AND CLAM CHOWDER 141 
 
 Picnic Stew 
 
 This is a great southern picnic dish. Two kinds of meat are 
 required — salt pork, and either beef or chicken, preferably 
 chicken. Always allow half the quantity of salt pork to either 
 chicken or beef. To 2 lbs meat add 1 lb pork and 3 qts water, 
 and let boil 3 hours, then add 1 qt sliced potatoes, 1 qt butter 
 beans, 3 onions, 1 qt tomatoes, 1 qt milk corn cut from the 
 cobs, and season to taste with salt and cayenne pepper. Boil 
 and stir frequently until the meat and vegetables are thor- 
 oughly done and the stew is of the consistency of thick cream. 
 Serve with crisp soda crackers. For picnics this stew, in more 
 generous quantities, is generally made over a gypsy fire in a 
 large iron kettle, and the cook begins his preparations 10 or 12 
 hours before the stew is to be served. — [Mrs. H. L., Va. 
 
 Mock Clam Chowder 
 
 Put 5 or 6 slices of fat salt pork in a hot sauce pan and try 
 them out thoroughly, then remove the crisp pieces of pork and 
 add to the tried out fat 5 potatoes and 5 onions, chopped coarse 
 with about V2 cup water, and let simmer % hour. Then add 
 ll^ cups scalded milk, and pepper and salt to taste. Just 
 before serving, drop in the crisp pieces of tried out salt pork, 
 and serve with crisp saltine crackers. — [Mrs. C. J., Ct. 
 
 Corn Chowder 
 
 Fry 3 slices salt pork and 2 onions sliced thin, and when 
 brown add 2 qts water. When this boils add % doz potatoes, 
 peeled and sliced, and 1 qt qan of corn. Let boil about 20 min- 
 utes, then add 1 pt scalded sweet milk. Season to taste with 
 salt and butter, and serve at once, with crisp crackers. — [B. H. 
 K.. Me. 
 
 Potato Chowder 
 
 Fry until crisp 4 or 5 slices of salt pork, then slice in 3 
 onions, and when these are fried light brown, add 5 potatoes, 
 sliced, with water to cover. Cover and cook till the potatoes 
 are done. Just before serving add 1 pt hot milk, and serve 
 with crisp crackers. — [Mrs. H. A. D., Mass. 
 
 Egg Chowder 
 
 Fry 2 or 3 slices of salt pork till quite brown, then add 4 or 
 5 potatoes, sliced, and hot water to cover. When the potatoes 
 are done, add 1 pt hot milk, and slice in 5 hard boiled eggs. 
 Let boil up once, add a generous lump of butter, with salt and 
 pepper to taste, and serve at once. — [F. L. R., Ct. 
 
142 FARM AND HOME COOK BOOK 
 
 In making vegetable soup, it is best to parboil any vegetables 
 of strong taste, before adding them to the soup. — [A. G., Mass. 
 
 Never pour cold water on beans that have once been heated 
 or boiled, as that hardens the shells. — [B. B., Pa. 
 
 Nice soups can be made from left-overs, such as meat gravy, 
 potatoes, any vegetables and scraps of meat, by adding water 
 and boiling together until well blended. — [A. G., Mass. 
 
 Greasy soup is unpalatable and unwholesome. Before add- 
 ing vegetables to the soup, let it get cold. The grease will rise 
 to the top and harden, and can then be easily removed. — [A. G., 
 Mass. 
 
 [PASTE ADDlTIONAIi RECIPES HERE] 
 
Pish, Shell^Fish and Grustaceans 
 
 ITCHEN lore has it that fish is good brain 
 food. This is probably owing to the fact 
 that fish contains all the elements of meat 
 in an easily digested form, and is, therefore, 
 more easily assimilated by the system and 
 consequently especially good for people 
 doing brain work or following other sedentary occupations. 
 As a matter of fact, good fish properly prepared is always 
 wholesome food for old and young, and particularly so in 
 spring, after a season of "heavy" eating, as is usual in win- 
 ter. The observance of Lent is therefore to be recom- 
 mended, even to those who do not consider it a religious 
 duty. The following recipes offer a nice variety in the way 
 of fish food. 
 
 To Can Fish 
 
 Clean, scrape and wash fish thoroughly in plenty fresh water. 
 Cut into pieces of convenient size, but do not remove large 
 bones or skin — only fins, head, tail, etc. Have in readiness 
 glass fruit jars perfectly clean and dry, with new rubbers 
 and covers to fit air tight, put a little salt in the Dottom of the 
 jars, dry the pieces of fish with a clean towel, then pack in a 
 layer of fish, fill the crevices with salt, put in more fish and 
 salt, and so continue until the jar is full, using no water. 
 Pack down as solidly as possible. Screw the lids on lightly, 
 then put the cans in a boiler the same as for canning fruit 
 (see rules for canning), pour in cold water to within an inch 
 of the tops of the cans, cover the boiler, bring the water slowly 
 to a boil, and let boil steadily 3 or 4 hours. Do not let the 
 water stop boiling, and do not let any steam escape. When 
 done lift out one can at a time, screw the covers down as 
 tightly as possible, and after all the covers are screwed down 
 tight, return the cans to the boiler, pour in more boiling water, 
 so as to fully cover the cans, then cover the boiler, and set it 
 away to get cold. When cold take out each can carefully 
 and turn each oue on its head. Leave them standing thus 
 about an hour, and if there is no leakage, brush melted paraf- 
 fine around the edge of the lids, and set away in a cold, dry 
 and dark place. I also can meat this way, removing the bones 
 
 • 143 
 
144 FARM AND HOME COOK BOOK 
 
 and adding spices to suit. Be sure to boil long enougli, and be 
 sure the cans are air tight. Last year I canned 70 qt jars of 
 beef in two days, and did not lose a can. By simply heating it 
 up, I can have fresh meat or fish any time. — [Mrs. A. A.^ 
 Wash. 
 
 To Salt and Smoke Fish 
 
 Cut off the heads, tails and fins, but do not scale the fish. 
 Split them along the backbone, and scrape them clean inside, 
 but do not use water. Pack the fish solidly, using plenty of salt, 
 in a good clean keg, or a large glass jar, put a clean cloth on 
 top, an inverted plate and a weight, and set away in a cool 
 place for 3 or 4 days. Then remove from the brine, wipe each 
 piece of fish clean, and pack in another clean keg or jar with 
 more salt, and cover and weight as before. The fish should 
 always be well under brine. 
 
 To smoke fish first clean them as directed above, pack them 
 away in salt, and let them remain there about 4 8 hours, after 
 which wipe dry, string 2 halves on a cord, so that they can 
 be hung over a stick, and smoke in barrel or box, if you 
 have no smoke house (directions how to make a barrel or box 
 smoker are printed in the department of recipes for butcher- 
 ing time), and smoke about 2 or 3 days. — [Mrs. C. B., Minn. 
 
 To Remove Skin and Bones from Fish 
 
 To remove skin cut off the fins along the back, and then a 
 strip of skin less than % inch wide down the full length 
 of the back. Dip the fingers in salt, then loosen skin below 
 the head and draw it off from one side by pulling gently with 
 one hand and pushing with the back of a silver knife held 
 in the other hand. To bone a fish begin at the tail on one 
 side. Slip the knife in between the skin and the bone and 
 carefully cleave the flesh from the bone its entire length. — 
 [J. H. 
 
 General Ways of Cooking Fish 
 
 Pish may be boiled, baked, broiled, or fried. Red-blooded 
 fish, as salmon, bluefish and mackerel, in which the fat is 
 distributed throughout the fish, is better boiled, not fried in 
 fat, but white-blooded fish, as cod, haddock, and halibut, in 
 which the fat is concentrated in the liver, may be fried or 
 baked. Salmon, which contains a large proportion of fat, is 
 best cooked in boiling water. When the white-blooded varie- 
 ties are cooked in w^ater they should be served with sauces, 
 and when baked they should be basted often or they will be 
 dry and tasteless. All fish should be thoroughly cooked, but 
 
HOW TO FRESHEN SALTED PISH 145 
 
 if cooked too long fish loses it flavor. When boiling fish put it 
 on in warm water, and add 1 teasp salt and 1 tablesp vinegar 
 or lemon juice to each 2 qts water. If the fish were put on 
 in cold water the juices would be extracted, and putting it on. 
 in boiling water causes the skin to contract and crack. 
 
 Fish, that, when dressed, presents a flat surface, particularly 
 those varieties in which oil is distributed throughout the 
 flesh, as shad, bluefish and mackerel, are very nice broiled 
 over a clear hot fire, but not too hot, or they will become 
 hard and indigestible. Before broiling rub well with butter 
 or oil. Fish may be baked whole or in large thick slices, and 
 white-blooded fish should be basted frequently. Shad, halibut, 
 salmon, bluefish, white fish and bass are very nice when baked. 
 Baked fish is nice stuffed with any preferred dressing, but 
 npt too full. Cut gashes in the upper side of the fish and 
 insert strips of salt pork. 
 
 Small fish are most suitable for frying. After cleaning, 
 washing and drying, season with salt and pepper, roll in 
 flour, then in beaten egg, and then in bread or cracker 
 crumbs. See that every part of the fish is well covered with 
 the egg and crumbs dressing, which forms a fat-proof cover- 
 ing. The fat should be smoking hot and kept hot until the 
 fish is done. After removing from the frying pan lay the fish 
 on several layers of salted paper, to absorb the fat. — [J. H, 
 
 To Freshen Salted Fish 
 
 Cover the salted fish with plenty fresh, cold water, and put 
 it on the back of the range to heat very gradually, and when 
 the water is hot, pour it off, put on fresh cold water, and let 
 it heat gradually once more. Then pour off the hot water, 
 remove the skin and bones from the fish, and flake it with 
 the fingers or a fork. Salt fish should never be boiled hard — 
 always let it simmer slowly. — [Mrs. H. L., Va. 
 
 Some Codfish Ways 
 
 For boiled codfish select a nice thick piece of salted codfish 
 and freshen it according to directions given elsewhere. Cover 
 it for the third time with clear, cold water, and let it simmer 
 slowly 3 or 4 hours, according to the size and thickness of 
 the fish. Serve with butter gravy and baked potatoes. To 
 make codfish balls use the freshened and flaked fish, or some 
 left-over pieces of boiled fish, and mix with the same quan- 
 tity of potatoes — raw potatoes sliced fine if the fish is raw, or 
 mashed potatoes if the fish is boiled. If raw, boil until tender, 
 then add 1 or 2 well-beaten eggs, a little piece of butter, and 
 a very little cream or milk, with flour enough to shape into 
 small balls. Fry brown on both sides In deep, hot fat. A 
 very nice pudding can be made in the same way, by leaving 
 out the flour and adding a little more eggs and milk. — [E. P,, 
 Mass. 
 
146 FARM AND HOME COOK BOOK 
 
 Broiled Codfish 
 
 Cut one-inch slices from the thick part of the codfish, and 
 soak them in fres'a water to remove the extra salt. Boil until 
 half done and then broil over a hot fire. Serve with small 
 cubes of salt pork browned to a crisp. Potatoes "boiled in 
 their jackets" are nice to serve with this fish dinner. — [F. L. 
 R., Ct 
 
 Codfish Loaf 
 
 Flake 2 cups cold, boiled codfish very fine. Prepare an 
 equal quantity of highly seasoned mashed potatoes and mix 
 well together while both are hot. Fry 1 tablesp minced 
 onion in 2 tablesp butter until it yellows, then add 1 teasp 
 mustard, a dash of cayenne pepper, and 1 tablesp lemon juice. 
 Stir well, then add this sauce by degrees to the fish and potato 
 mixture. Pour into a well buttered pudding dish, and bake 
 % hour. — [L. J. P., Ore. 
 
 Codfish with Vegetables 
 
 Flake a nice piece of cod, freshened and boiled, put a 
 layer in a buttered pudding dish, then a layer of mashed pota- 
 toes, then a layer of mashed parsnips, another layer of fish, 
 and so on until all the fish and vegetables have been used; 
 cover the top with cracker crumbs, dot with butter, pour in 
 a little hot milk, and bake until the top is l)rown. Serve 
 hot with egg sauce. This is a nice way to use up left-over 
 fish, potatoes and vegetables. — [Mrs. E. F. P., Mass. 
 
 Creamed Codfish 
 
 To 1 lb codfish, freshened and flaked, add 1 tablesp butter 
 creamed with 2 tablesp flour, 1 pt milk, and 1 cup boiling 
 water. Let simmer slowly and when done serve with mashed 
 potatoes. — [Mrs. H. L., Va. 
 
 Codfish Fritters 
 
 Boil some freshened and flaked codfish slowly for 10 or 15 
 minutes, in water barely enough to cover, then strain dry and 
 cool. Make a griddle batter of milk, eggs and flour, with a 
 little salt and baking powder, stir in the drained, flaked cod- 
 fish, and fry the fritters brown in deep hot fat. — [E. F. P., 
 Mass. 
 
 Codfish Soup 
 
 To 1 pt strained tomatoes add 1 cup boiled and flaked cod- 
 fish, 1 qt water, and a lump of butter. Boil 15 minutes, then 
 add scant % teasp soda, and while it is foamy, pour in 1 pt 
 ;scalded milk. Serve at once. — [A. H. B., Mich. 
 
MACKEREL AND HERRING WAYS 147 
 
 Salt Mackerel 
 
 Soak fish in cold water 24 hours, then drain, cover with 
 water, add 1 tablesp vinegar, and boil until tender. Serve 
 on a hot platter with melted butter poured over it. — [Mrs M 
 R., N. Y. * ' 
 
 Baked Pickled Mackerel 
 
 Clean, scrape and wash small mackerels thoroughly. Prepare 
 a mixture of 1 pt salt, 1 tablesp each ground cloves and all- 
 spice, 1 heaping teasp pepper and a little ground celery seed. 
 Roll mackerel in this mixture and pack in an earthen pot. 
 Fill with cider vinegar, and bake slowly 4 or 5 hours. The 
 above pickling mixture is enough for 25 small mackerels. This 
 is an especially fine dish to serve in cold weather. — [A. R. W., 
 Mass. 
 
 Fried Salt Herring 
 
 Wash the salt herrings in clear, cold water, in which a little 
 soda has been dissolved, scrape off the scales, open and clean, 
 and then cut clear down through the backbone. Wash the 
 inside well, then lay the halves, cut side down, in clear water, 
 deep enough to cover, and let them remain there about 12 
 hours, after which wash again, dry on a towel, sprinkle each 
 piece with black pepper on the inside, fold, dip in cornmeal or 
 flour, and fry over a hot fire in plenty hot lard. Nice served 
 with corn pones or hoe cakes. — [Mrs. H. L., Va. 
 
 Pickled Herring 
 
 Freshen salted herring in clear cold water about 4 hours, 
 changing water every hour. Cut in pieces of convenient siz3 
 and put in a jar of vinegar with a few slices of raw onions and 
 some whole spices. — [Miss M. C, N. D. 
 
 Baked Pickled Herring 
 
 Put a layer of fresh fish in a small, deep baking pan, sprinkle 
 with salt, pepper, cinnamon, cloves and flour, dot with small 
 bits of butter, and so proceed until the pan is full, then cover 
 with good cider vinegar and bake about 3 hours. Can be 
 sealed in air-tight jars, but would keep quite a long time in 
 a cold place, even without sealing. — [Mrs. J. O. W., N. Y. 
 
 Fresh Herring with Onions 
 
 Prepare and wash the fish, remove heads, tails and fins, 
 cut each fish in halves down the back, remove the bones, and 
 
148 FARM AND HOME COOK BOOK 
 
 dry on a clean towel. Cut 2 onions fine and fry them about 
 4 or 5 minutes in hot drippings, then dip each piece of herring 
 in batter and fry with the onions, adding more hot fat if nec- 
 essary. Fry about 8 or 10 minutes, then place the fish in the 
 center of a hot platter, arrange the onions around them, and 
 garnish with parsley. — [Mrs. E. P. C, Me. 
 
 Directions for Baking Fish with Dressing 
 
 Clean, scrape and thoroughly wash the fish, and then wipe 
 dry on a clean towel. Sprinkle the inside of the fish lightly 
 with salt, and fill with a dressing made of bread or cracker 
 crumbs, a little butter or cubes of salt pork fried brown, a 
 little minced onion, and pepper, salt and sage to taste. The 
 flavoring is always a matter of taste. Skewer the fish with 
 wooden toothpicks, or sew up, and put in a baking pan with 
 1 or 2 cups of water, sprinkle the fish with a little salt and 
 flour, dot with bits of butter, and bake slowly until done, 
 basting frequently. Serve hot. If the fish is large a nice way 
 is to cut several deep gashes on the bias across the top of the 
 fish and insert thin stripes of salt pork or bacon in these 
 gashes. It is sometimes difficult to remove a baked fish from 
 the pan without breaking. A flat piece of perforated tin, 
 put in the pan under the fish, will help to obviate this trouble. 
 — [A. G., Mass. 
 
 Shad 
 
 To bake a shad follow the directions for baked fish. The roe 
 may be baked in the same pan with the fish. Baste frequently. 
 If the fish is large it is well to rub in and outside with 
 salt, let stand a while, and then wash in clear water. — [A. G., 
 Mass. 
 
 Steamed or Baked Halibut 
 
 Clean and wash thoroughly and dry with a clean towel. 
 Butter a colander or any perforated dish, put the fish in this 
 and place the colander over a kettle of boiling water. Do not 
 let the fish touch the water. Cover colander closely and 
 steam about 1 hour, or until the fish is done. Turn out on a 
 hot platter, pour melted butter over it, season with pepper 
 and salt, and garnish with slices of lemon. Halibut is also 
 nice baked with half water and half milk, filling the baking 
 pan about V2 inch, dotting the top with butter, and basting 
 often. The gravy in the pan may be thickened with a little 
 flour and served with the fish. Potatoes and lettuce are nice 
 served with any fish. — [Mrs. E. P. C, Me. 
 
CANNED AND FRESH SALMON WAYS 149 
 
 Baked Fresh Salmon 
 
 When I lived in Oregon a friend showed me how to bake 
 fresh salmon, and I have never tasted anything more delicious. 
 Wash and clean a small salmon thoroughly, in and outside, 
 rub with butter, salt, and pepper, slice 1 onion, and put some 
 of the slices in the fish and over the fish, and then pour 1 pt 
 can of tomatoes over all. Bake in a moderate oven and baste 
 frequently. Turn out on a hot platter and garnish with 
 parsley. — [Mrs. E. G., Mich. 
 
 Boiled Fresh Salmon 
 
 Clean the fish thoroughly inside and out, put on in boiling 
 water to cover, and add salt and 1 or 2 tablesp vinegar, accord- 
 ing to the size of the fish. Serve with an egg or cream sauce. 
 — [E. L., Neb. 
 
 Fried Fresh Salmon 
 
 Cut fish Into slices about % inch thick, dip in salted beaten 
 egg, then in salted cracker or bread crumbs, and fry a light 
 brown on both sides in hot fat. — [E. T., N. Y. 
 
 Scalloped Salmon 
 
 Drain off the liquor and remove the skin and bones from 1 
 can of the very best salmon. Pick the fish into small pieces, 
 then add 1 cup cream, ^/^ cup milk, 2 teasp flour rubbed smooth 
 with 1 tablesp butter, and pepper and salt to taste. Boil until 
 smooth, then fill into patty pans, sprinkle the top with crumbs, 
 dot with bits of butter, and brown in a hot oven. — [Mrs. M. 
 R., N. Y. 
 
 Pickled Salmon 
 
 For 4 salmons weighing about 3 lbs each allow 4 doz onions 
 and 4 ozs each whole cloves and pepper, and cinnamon bark. 
 Clean the fish thoroughly, salt slightly, and let stand over 
 night. In the morning remove the skin, cut the fish up in 
 pieces of convenient size, put them in boiling hot water, a 
 few at a time, and let cook only a few minutes. Drain and put 
 a layer of the fish pieces in a jar, alternating with layers of 
 onions and spices, until the jar is full. Cover with good cider 
 vinegar, cold, and put on an inverted plate with a weight, 
 cover the jar with paper and cloth, and set away in a cold 
 place. In 2 or 3 weeks the fish will be pickled suflSciently for 
 use.— [Mrs. F. M., .Wash. 
 
150 FARM AND HOME COOK BOOK 
 
 Salmon Loaf with Cream Sauce 
 
 Remove the skin and bones from 1 can of the very best 
 salmon, add V2 of the liquor with the fat skimmed off, 3 well- 
 beaten eggs, scant y2 cup melted butter, 1 cup rolled cracker 
 or bread crumbs, 1 tablesp lemon juice, 2 tablesp tomato cat- 
 sup, and V2 tablesp finely minced onion. Mix thoroughly and 
 steam 1 hour in well buttered pans, then dry off in the oven 
 about 15 minutes. Serve with the following sauce: Rub 
 1 tablesp butter and 2 tablesp flour to a cream, add scant 
 % teasp salt, a dash of pepper, and 1 pt rich, scalded milk, and 
 cook until smooth. Pour the sauce over and around the sal- 
 mon loaf, and serve hot. The salmon loaf can be served cold 
 without sauce, garnished with hard-boiled eggs, slices of 
 lemon, and sprigs of fresh parsley. — [Mrs. F. E. A., Wash. 
 
 Fish Roe 
 
 Wash and handle carefully, so as not to break them, dry 
 on a clean towel, dip in beaten salted eggs, roll in salted 
 cracker crumbs, and fry light brown on both sides in hot drip- 
 pings. Serve with slices of lemon. — [M. S., O. 
 
 Pickled Fish 
 
 Prepare and clean the fish, cut in slices, sprinkle with salt, 
 and let stand over night. Next morning drain off the liquid, 
 put the fish in a kettle, add a few whole peppers and cloves, a 
 few slices of onion, and bring slowly to a boil. Let simmer 
 until tender. Can be served hot or cold — we prefer it cold. 
 — [Mrs. H. C. O., Minn. 
 
 Fish Chowder 
 
 Trim and cut up about 4 or 5 lbs of any fresh fish, discard- 
 ing bones and skin. Put the bones and skin on in a separate 
 vessel in a little water, and let simmer gently 10 minutes. 
 Cut up V2 lb salt pork, and fry until light brown, then add 2 
 onions cut in thin slices and cover and cook 5 minutes, after 
 which add 2 tablesp flour and cook 5 minutes longer, stirring 
 frequently. Over this strain the water in which the fish 
 bones were cooked, and add the fish and 1 qt potatoes cut in 
 slices. Season with salt and pepper, and simmer 15 minutes, 
 or until the potatoes and fish are done, after which add 1 pt 
 milk. Let boil up once more, then serve hot with oyster 
 crackers. The milk may be omitted and 1 pt tomatoes used 
 instead. — [N. P., N. H. 
 
DEVILED AND PICKLED OYSTERS 151 
 
 About Oysters and Clams 
 
 Oysters, which are comparatively easy of digestion, though 
 not very nutritious, are in season from September to May — 
 that is, they are not considered good during May, June, July 
 and August — the months without an "r." After removing 
 from shell, 1 liquid qt contains about 50 small or medium 
 sized oysters. To open oysters push a thin flat knife under 
 the upper valve (the lower valve is deepest), and cut the 
 muscle which holds the shells together. This muscle and the 
 edges of the oysters are tough and indigestible and should 
 be removed. Drain the liquor through a piece of cheesecloth 
 wrung out of clear cold water, and carefully wash the oysters 
 to remove grit or bits of shell. The harder parts of clams 
 when cooked are quite indigestible and if not discarded ought 
 to be chopped very fine. 
 
 Better do without oysters or clams than risk buying them 
 canned. Many cases of poisoning have resulted from eating 
 canned oysters or clams that were not strictly fresh. It is 
 safest to buy clams or oysters in the shell, and open them 
 yourself, or have them opened by the dealer. When the 
 shells open themselves the clams or oysters are dead and 
 unfit for use. Clams and oysters should always be washed 
 thoroughly, to free from grit. Long boiling toughens oysters 
 — they should boil only about 1 minute, or until the edges 
 curl. Do not boil them in milk, but add the milk and salt 
 just before serving. Oysters should be served immediately, 
 as long standing toughens them. — [A. G., Mass. 
 
 Deviled Oysters 
 
 Drain 2 doz oysters, chop fine, and mix with small V2 loaf 
 bread moistened with a little water. Season with salt, black 
 pepper and a pinch of cayenne pepper, 1 tablesp butter, and a 
 little finely chopped parsley. Fill cleaned oyster shells with 
 this mixture, sprinkle with cracker crumbs, and set in a brisk 
 oven to brown. — [Mrs. G. T. D., La. 
 
 Pickled Oysters 
 
 Wash 4 doz large oysters and wipe dry; strain the liquor 
 and add to it 1 teasp pepper, 2 blades of mace, 1 level tablesp 
 salt, and 6 or 7 tablesp vinegar. Simmer the oysters in 
 this liquor a few minutes, then skim them out and put them 
 in a small jar. Boil the pickle a few minutes longer, skim, 
 and when cold, pour it over the oysters. Have the jar 
 overflowing full, and seal air tight. — [M. P., N. H. 
 
152 FARM AND HOME COOK BOOK 
 
 Scalloped Oysters 
 
 Have ready a buttered baking dish, some melted butter in a 
 saucer and some fine cracker and bread crumbs mixed. Rinse 
 and drain small oysters, lift each one on a fork, roll first in 
 melted butter, and then in crumbs, and put in the baking dish. 
 Cover the bottom of the dish with oysters treated this way, 
 sprinkle with salt and pepper and a very, very little mace — be 
 careful not to use too much. Fill the dish in this way, and 
 then pour in about % cup strained oyster liquor and 2 tablesp 
 cream. Cover the top with a thin layer of crumbs, dot with 
 bits of butter, and bake in a hot oven about y^ hour. — [M. P., 
 N. H. 
 
 Baked Oysters 
 
 Wash and drain 1 qt small oysters. Make a sauce of 1 cup 
 strained oyster liquor, '^/z cup milk and % cup each butter and 
 flour. Season with 1 level teasp salt, a few dashes of pepper 
 and 1 tablesp grated cheese. Add the cheese after the sauce 
 has cooked 5 minutes, and remove from the fire as soon as the 
 cheese is melted. Parboil the oysters in a little of their own 
 liquor until the edges curl, then put them in the sauce pre- 
 pared as directed above, turn all into a buttered baking dish, 
 cover with 1 cup fine cracker crumbs, dot liberally with butter, 
 and bake until the crumbs are brown. Parboil the oysters 
 "before making sauce, as the extra liquor will be needed. — • 
 [M. P., N. H. 
 
 Fried Oysters or Clams, and Fritters 
 
 Wash, drain and dry oysters between clean cloths. Dip in 
 beaten eggs, then in bread or cracker crumbs, and then in eggs 
 and cracker crumbs again, seasoned with salt and pepper. 
 Fry about 1 minute in deep, smoking hot fat. Drain on soft 
 paper to absorb the grease, and serve at once. To make frit- 
 ters dip the oysters in a batter made of flour, eggs and a little 
 of the oyster liquor and salt. The oysters should be gener- 
 ously covered with the batter. Fry quickly in deep, hot fat. 
 Clams may be prepared the same way. — [A. G., Mass. 
 
 Oyster Stew 
 
 To 1 cup strained oyster liquor add % cup water, boil and 
 «kim, then add V2. teasp salt, ^ teasp pepper, 1 tablesp butter 
 and 1 tablesp fine cracker crumbs. When it boils add 1 qt 
 oysters and boil 1 minute. Put Vo, cup cream in a tureen, pour 
 the boiling oyster stew in this, and serve at once. Do not cook 
 the oysters in milk, as that toughens them. — [E. K., Mass. 
 
CLAM AND OYSTER PIES 153- 
 
 Oysters with Macaroni 
 
 Break Vz lb macaroni (spaghetti) into 1 inch pieces, and 
 cook in boiling salted water until tender, then drain in a col- 
 ander. In the bottom of a buttered baking dish put a layer of 
 the macaroni, cover with oysters, and a little of their liquor,, 
 sprinkle with seasoning and bits of butter, and so continue 
 with alternate layers of macaroni and oysters until the dish is- 
 filled. Pour over all IVz cups milk mixed with 2 well-beaten 
 eggs, cover the top with bread crumbs, dot liberally with pieces- 
 of butter, and bake in a quick oven until nicely browned. — 
 [M. F. S., Mich. 
 
 Oyster Pie 
 
 Mash 1 qt boiled potatoes, add 1 pt oysters with their liquor, 
 1 tablesp butter and salt and pepper to taste. Line a pie tin 
 with pastry, pour in the potato and oyster mixture, cover with 
 pastry, and bake in a quick oven. — [Mrs. H. L., Va. 
 
 Oyster Omelet 
 
 To 1 doz small oysters add 3 or 4 well-beaten eggs, 2 or 3 
 tablesp milk, and salt and pepper to taste, with fine bread 
 crumbs to thicken. Put in a small well buttered baking dish, 
 dot with butter, bake until browned, and serve at once. — 
 [M. P., N. H. 
 
 Clam Pie 
 
 Cut salt pork in dice and fry brown. Slice potatoes and 
 onions and boil until tender in milk to cover. Into a buttered 
 pudding dish put a layer of bread or cracker crumbs, then a 
 layer of oysters, a little of the fried salt pork, a layer of the 
 boiled potatoes and onions, sprinkle with pepper, salt and a lit- 
 tle mace, and moisten with a little of the clam liquor, strained. 
 Proceed in this way until the dish is full, then cover with a 
 pie or biscuit crust, cut a few slits in the top, and bake in a 
 rather quick oven. — [A. G., Mass. 
 
 Clam Soup 
 
 Chop 2 doz clams very fine, and drain. Pare and chop fine 3 
 potatoes and put them on to boil in 1 qt milk, in a double 
 boiler. Rub V2 cup butter and 2 heaping tablesp flour together 
 until smooth and creamy, and when the milk and potatoes 
 have been boiling 15 minutes stir in the flour and butter and 
 cook about 10 minutes longer, after which add the drained 
 clams, season with pepper and salt, and a little finely chopped 
 parsley. Cook 1 minute, and serve at once. This is a very 
 delicately flavored soup, as the clam liquor is not used. — 
 [N. P., N. H. 
 
154 FARM AND HOME COOK BOOK 
 
 Clam Chowder 
 
 Cut fine 1 lb salt pork and fry a golden brown, then add 3 
 or 4 qts water, 6 potatoes, 6 onions, 3 carrots, ^^ small tur- 
 nip and V2 small head cabbage, all chopped fine. Let boil 
 about 2 hours, then add about 1 qt tomatoes, 3 or 4 bay leaves, 
 some celery salt or fresh celery, chopped fine, a little parsley 
 and salt to taste. Boil until all the ingredients are well done, 
 tlien add 1 or 2 qts clams, chopped fine, and a little of the 
 liquor strained. Boil 15 or 20 minutes, and just before serv- 
 ing add 1 qt hot milk, if liked. Serve with crisp crackers. — 
 [A. G., Mass. 
 
 Crabs and Lobsters 
 
 The natural color of a live, healthy lobster is usually a dark, 
 mottled, bluish green, but in sandy regions sometimes 
 slightly reddish, and when boiled the color of the lobster 
 changes to red. Lobsters are most plentiful during April and 
 May, and the average weight is from 2 to 5 lbs. Lobsters 
 should always be bought alive (unless they are bought ready 
 ■iooked), and cooked, at once, by plunging as quickly as possi- 
 ble into a large kettleful of boiling and bubbling hot water, 
 head first. Add about 1 tablesp salt, cover the kettle closely, 
 and boil briskly 1 minute, and then simmer gently ^/^ hour. 
 Hard shell crabs are treated the same way. To dress a crab 
 or lobster remove the shell by cutting with scissors, leaving 
 the white flesh whole, wherever possible, and discarding the 
 Intestinal vein and stomach. Lobster or crab meat, cut fine, is 
 nice mixed with an equal amount of cream sauce. Soft shell 
 crabs are usually fried. Dress carefully, dip in milk, season 
 with salt and pepper, roll in flour or bread or cracker crumbs, 
 and fry a golden brown in deep, hot fat. — [A. G., Mass. 
 
 Frozen fish should be thawed out in cold water, and then 
 cooked at once. — [A. G., Mass. 
 
 Never salt oysters until just before removing from the fire, 
 or they will shrivel and harden. — [S. E. W., O. 
 
 The old fish rule is, "Always fry my belly brown before you 
 turn my back down." This a good rule, as the fish will not 
 break in pieces if fried this way. — [Mrs. M. R., N. Y. 
 
 It is best to fry fish in pure olive oil, fresh lard comes next, 
 and butter is the least desirable. Lemon juice or slices 
 of lemon are generally served with fish, as the acid corrects 
 and balances the strong, fishy taste. — [Mrs. E. J. G., Mass. 
 
Meat, Poultry and Game 
 
 AINTY cookery can convert the cheaper cuts of 
 meat and fowl that is anything but tender, into 
 wholesome, appetizing and hearty dishes. If the 
 housewife can do this, she has learned the trick 
 of reducing the butcher's bill by half, without 
 stinting the meat supply. Authorities claim that 
 the cheaper cuts of beef when properly prepared are by far 
 more nutritious than the fancy, high-priced cuts. The fol- 
 lowing recipes include some very economical meat, poultry 
 and game dishes, that sound decidedly "good," and by 
 following the special directions for boiling and roasting, it 
 ought not to be so difficult to get satisfactory results. The 
 various recipes will also be found to be valuable aids in 
 providing welcome variety for the dinner table, and though 
 game is a rarity in most homes, yet these recipes will 
 doubtless be appreciated too, when luck favors the hunter. 
 
 General Directions for Boiling and Roasting Meat 
 
 If meat is put on in cold water and salted at once the juices 
 will be extracted, and therefore this method should be used 
 only for soups or broths. Putting it on in boiling water will 
 close the pores and form a coating which will help to retain 
 the juices. Salt also helps to extract juices and therefore 
 should not be added until the meat is almost done. Meat for 
 roasting should be wiped dry and put in a hot pan with very 
 hot fat, in a very hot oven, adding salt after the meat is half 
 done. Pot roasts should likewise be put dry into very hot fat 
 and browned on all sides before water is added. When roast- 
 ing meat the heat of the oven can be slightly decreased after 
 the first half hour. Pot roast should simmer slowly after the 
 first half hour, as quick cooking toughens it. — [A. G., Mass. 
 
 Boiled Beef with Dressing 
 
 Put a piece of nicely trimmed beef in a kettle, and any pre- 
 ferred dressing, sewed up in a cheese cloth bag. Add boiling 
 water to cover, and boil until the meat is done. Thicken 
 some of the stock with a little flour, and serve as gravy. The 
 
 155 
 
156 FARM AND HOME COOK BOOK 
 
 remainder of the stock can be used as a foundation for soup. 
 If the meat is not fat enough add some butter to the dressing, 
 and if the meat will require very long boiling, do not add the 
 bag of dressing until the meat is half done, when salt may 
 also be added. Onion added to the dressing or the liquor 
 improves the flavor. — [Mrs. E. P. C, Me. 
 
 Steamed Beef 
 
 Trim a nice piece of beef, cut deep gashes into it, and insert 
 strips of salt pork, tie with twine to keep in shape, then put 
 in a lard pail, add 1 chopped onion and a little sage, if liked, 
 but no water. Cover the pail tightly, and put it in an iron pot 
 filled with boiling water, and boil steadily about 3 hours. 
 Then open the pail, season the meat with salt and pepper, 
 and fill nearly full with sliced raw potatoes. Cover the pail 
 again and steam 3 hours longer. If inconvenient to use the top 
 of the stove, the steaming can be done in the oven just as well, 
 where it will only require 5 hours in all. — [Mrs. E. P. C, Me. 
 
 To Cook Corned Beef 
 
 Wash the meat, and if very salty, soak it in cold water 
 over night, then put it into a pot with cold water to cover, 
 set over a brisk fire, let it come to a boil, remove the scum, 
 and let simmer slowly 3 or 4 hours, according to size. If the 
 water boils away add more boiling water. Cabbage or turnips 
 and potatoes may be boiled with the meat during the last 
 hour. If the meat is to be served cold allow it to cool in the 
 liquor. — [Mrs. E. D., Ida. 
 
 Pressed Beef 
 
 Cook a cheap piece of beef very slowly until very tender, 
 then let the liquor boil away to a small amount; chop or grind 
 the meat very fine, season well with salt, pepper, and a little 
 sage and summer savory, moisten with the liquor in which 
 the meat was cooked, pack very solidly in ^ jars, and set away 
 to chill. Serve cut in thin slices. — [Mrs. G. W. S., Kan. 
 
 Braised Beef 
 
 Cut 2 lbs round steak in dice 1 inch square. Put 2 gener- 
 ous slices of salt pork in a kettle and fry brown; then remove 
 the scraps, and add to the hot fat 1 large onion, sliced, and 
 fry until brown, after which add the meat dredged with flour, 
 the brown pork scraps, and enough water to partly cover, and 
 simmer slowly 3 hours. During the last hour season with salt 
 and pepper, and when done thicken the gravy with a little 
 flour. — [Mrs. E. P. C, Me. 
 
 i 
 
BEEF AND PORK ROASTS 157 
 
 Boast Beef 
 
 Take a piece of rib or loin, trim and wipe clean with a dry 
 towel, put in a hot dripping pan with a little hot butter or 
 suet, and set in a very hot oven. Remember that the oven 
 must be very hot when the roast is first put in. Baste fre- 
 quently and when partly done and nicely browned, season with 
 salt and pepper and dredge with flour. Do not salt the raw 
 meat, as that would draw out the juices and make it tough. 
 A roast of about 8 lbs will require about 2 hours roasting. 
 Less would leave the inside too rare and longer roasting 
 would dry it out. When done remove the roast to a hot 
 platter, skim the fat from the gravy in the pan, add about 
 1 tablesp flour, stir well over the fire, and when browned pour 
 in about 1 cup water. Boil up once and pour in a hot gravy 
 boat. — [Mrs. L. J. P., Ore. 
 
 A. Quick Way to Roast Beef 
 
 Plunge the beef in a kettle of boiling water and boil briskly 
 until almost done. Add salt to taste during the last half 
 hour. Put some butter or drippings in a pan on top of the 
 stove, lift the meat from the broth, drain, and then put it in 
 the pan of hot drippings and brown quickly on both sides. 
 When nicely browned all over, remove the meat to a hot 
 platter, add a little flour to the gravy in the pan, and when 
 brown stir in some of the broth in which the meat was cooked. 
 When boiling beef do not use any more water than is neces- 
 sary. A nice roast can be prepared in this way in half the 
 time it would take to roast it in the oven in the usual way. — 
 [Mrs. E. M. C, 111. 
 
 Pot Roast (Beef or Pork) 
 
 Top or bottom round, or a piece of the chuck is nice for a 
 pot roast of beef. The pot should be no larger than necessary 
 to accommodate the meat, and an iron pot is best. Put some 
 drippings in the pot, and let get very hot. Trim the meat, 
 wipe it clean with a dry towel, and then put it in the sizzling 
 hot drippings, and turn until browned all over. Meanwhile 
 fry some onions brown in a little drippings in a separate pan, 
 and when the meat in the pot is well browned, add the 
 browned onions, % or 1 cup boiling water, salt and pepper to 
 taste, and 2 or 3 bay leaves. Cover the pot closely so that 
 no steam can escape, and let it simmer on top of the stove 
 until the roast is nice and tender, turning often and watch- 
 ing carefully, so it does not burn. If the water seems to boil 
 away too rapidly, add a very little more boiling water, when- 
 ever necessary. When the meat is done, put on a hot platter. 
 
158 FARM AND HOME COOK BOOK 
 
 add a little flour to the gravy, and when this has browned 
 nicely pour in a little cold water, boil up once, and then pour 
 the gravy into a gravy boat. If a slightly sour taste is liked, 
 1 or 2 tablesp vinegar may be added to the meat while roast- 
 ing. — [A. G., Mass. 
 
 Sour Pot Roast of Beef 
 
 Put a piece of nicely trimmed beef in a deep dish, pour 
 over it 1 cup vinegar, and set away in a cold place 3 days, 
 turning and basting the meat with the vinegar frequently 
 every day. After 3 days remove the meat from the vinegar, 
 wipe with a dry towel, cut gashes in the meat and insert 
 strips of fat bacon rolled in a mixture of salt, pepper and 
 ground cloves. Put some butter or drippings in an iron pot, 
 and when hot put in the beef, dredged with flour, and brown 
 nicely on all sides; then add about 2 cups boiling water, 2 car- 
 rots and 2 onions cut in pieces, 1 teasp whole pepper, 1 blade 
 of mace, a small piece of lemon peel, and salt to taste. Cover 
 closely and let simmer gently until the meat is tender, then 
 take out the meat and vegetables, strain the gravy, return to 
 the fire and thicken with a little flour. Put the meat on a 
 platter, pour over 1 or 2 tablesp of the gravy, and garnish 
 with the onions and carrots. Serve remainder of gravy in a 
 boat. — [S. E. W., O. 
 
 To Fry or Broil Steak 
 
 Beefsteak should be cut thick. If you have any well- 
 founded suspicion that it is not tender, lay it out on a clean 
 table, and pound it hard on both sides with the side of a 
 wooden potato masher. Have the frying pan very hot, put in 
 some drippings, or butter, and when this is hot, put in the 
 steak, and keep on moving it around, but do not prick with a 
 fork, as this would cause the juices to run out. When brown 
 on one side turn and brown on the other. The fire must be 
 hot, for if steak is not fried quickly it will be tough. Put 
 on a hot platter, add a very little hot water to the gravy 
 in the pan, pour over the steak, season with salt and pepper, 
 and serve at once. To broil steak have a nice clear fire of red 
 coals, and turn steak often until a nice brown on both sides. 
 Put on a hot platter with butter and season with salt and 
 pepper. Never add salt to steak while frying or broiling. — 
 [A. G., Mass. 
 
 Hamburg Steak (Beef or Pork) 
 
 Use clear beef, beef and pork mixed, or clear pork, allow- 
 ing 1/4 part fat to % part lean. Chop or grind, :?eason with 
 a little chopped onion, or onion juice, add pepper and salt 
 to taste, shape into small, flat cakes, and fry brown on both 
 sides in hot butter or drippings. — [M. A. M., Ind. 
 
BEEFSTEAK AND LIVER WAYS 159 
 
 Beefsteak Roll 
 
 ake round steak cut about % inch thick, trim off the 
 fat, spread thickly with a nice dressing, adding some finely 
 minced onion if liked, roll up, and tie securely with a string,, 
 or fasten with skewers. Put in a hot dripping pan with 
 hot drippings, on top of the stove, and turn the roll until 
 well browned on all sides, then pour in about 1 pt boiling 
 water and 1 tablesp vinegar, season well with salt and pepper, 
 cover closely, and let simmer on back of stove about 3 hours, 
 by which time it will be nice and brown and tender. Thicken 
 the gravy with a little flour, and serve with the meat. Nice 
 sliced when cold. Can be roasted in the oven, if preferred. — 
 [N. S. C, Cal. 
 
 Dried Beef with Milk 
 
 Put butter the size of an egg into a skillet and let brown, 
 then add dry beef, sliced and pulled into small pieces, let 
 fry a few minutes, then add 1 cup water, let boil a few 
 minutes, then add 1 qt milk, and when this comes to a 
 boil stir in 3 tablesp flour mixed to a smooth paste with a 
 little milk. This is a very nice breakfast dish in winter 
 time. — [Mrs. W. W. P., Okla. 
 
 Hungarian Goulash 
 
 Put butter size of an egg in a deep spider, add 2 slices 
 fat bacon, 3 or 4 slices onion, a little pepper, and when, 
 smoking hot add steak cut in small pieces. Fry until nicely 
 brown, then add water enough to cover, and 1 tablesp lemon 
 juice. Cover closely and let simmer until tender. Thicken 
 the gravy with a little flour. If wished, potatoes and 
 tomatoes cut in small pieces may be added the last half 
 hour. Goulash should be quite hot with pepper. — [S. E. W., O. 
 
 Stewed Liver 
 
 Parboil the liver in salted water and when tender cut 
 into small squares. Thicken 1 qt milk with 2 tablesp flour, 
 add butter size of an egg, and salt and pepper to taste, then 
 put in the pieces of liver, let boil up once more, and serve 
 on hot buttered toast. — [E. P., Mass. 
 
 Fried Liver (Sour) 
 
 Fry liver and bacon until nicely brown, then put on a 
 warm platter and fry some onions in the remaining fat, and 
 when brown add % cup vinegar, ^ cup water, and salt 
 and pepper to taste. Let come to a boil, then thicken with 
 a little flour, let boil a few minutes, pour over the liver and 
 bacon, and serve. Heart may be sliced and prepared in the 
 same way. — [Mrs. L. D., Col. 
 
160 FARM AND HOME COOK BOOK i 
 
 i 
 liiver lioaf "^ 
 
 Boil 1 lb liver until tender, chop fine; mix with 2 well- ■ 
 beaten eggs, add 4 boiled and chopped potatoes, a small piece \ 
 of chopped salt pork, fried half done, butter the size of a J 
 walnut, and salt, pepper and sage to taste. Form into a 1 
 loaf, sprinkle with bread crumbs, and bake. Can also be < 
 shaped into small cakes and fried. — [Mrs. J. A. W., Mo. i 
 
 Fried Tripe 
 
 \ 
 Cut the tripe in pieces, dredge with flour, roll in salted, ! 
 beaten egg, then dredge with flour again, and fry in hot j 
 drippings, rough side down, and when brown turn and brown j 
 the other side. Another way is to put the tripe in a dish * 
 in the oven for 10 or 15 minutes, then dry in a cloth, dip i 
 in flour or cornmeal, and fry quickly in hot drippings. — [F, 1 
 M. W., N. H. I 
 
 Stewed Haslet | 
 
 Clean and trim, and boil the haslet Vz hour in salted water, ^ 
 skimming often. When done, drain and cut in small pieces, \ 
 add more than enough water to cover, with 1 or 2 tablesp ; 
 butter and some sliced onions and potatoes, also salt and | 
 pepper to taste. When done, thicken the gravy with a little ^ 
 flour. — [Mrs. H. L., Va. ;; 
 
 Baked Heart 
 
 Use either beef or pork heart. Clean thoroughly, cut out s 
 all the clots of blood and stringy parts, soak in salt water 2 ] 
 or 3 hours, then drain and put in a kettle with plenty of ; 
 water, a piece of suet the size of an egg, salt and pepper to i 
 taste, and let boil until tender. Make a dressing moistened | 
 writh the water in which the heart was boiled, and fill the ] 
 opening of the heart, then put in a deep pan, and if any of \ 
 the dressing is left over, place it around the heart, and i 
 l>ake until brown, turning and basting often, using the j 
 water in which the heart was boiled. — [Mrs. J. H. S. Mich. j 
 
 Deviled Heart | 
 
 Cook veal heart until tender, chop or grind fine, mix with' 1 
 % the quantity of bread crumbs, season with salt, red s 
 pepper, sage, and a little grated nutmeg, put a layer in j 
 a buttered baking dish, moisten with the liquor the heart | 
 was boiled in, sprinkle with bread crumbs, dot with butter, j 
 ^nd bake about ^ hour. — [L. E. M., Mich. ] 
 
 i 
 
PLUCKING BIDDY FREE OF FEATHERS. 
 
MEAT LOAF AND ROAST VEAIi 161 
 
 Meat Loaf (Beef, Pork, or Veal) 
 
 Grind or chop 3 lbs round steak and % lb beef suet, add 
 1 tablesp salt, 1 teasp pepper, 2 or 3 well-beaten eggs, a 
 very small chopped onion, 8 tablesp fine bread or cracker 
 crumbs, and 1 cup milk. Mix thoroughly, shape into two loaves, 
 roll in bread crumbs, dot with bits of butter, and bake 1 
 hour, basting often. This recipe may be varied by combining 
 % beef with ^4 pork, omitting the suet, and using less 
 eggs when the pork is used. Veal loaf is also nice, with 
 ^ part pork, which may be either fresh or salt. If the 
 onion taste is not liked omit these, and flavor with a very 
 little nutmeg and cloves. Instead of milk, water can be 
 used, and instead of shaping into large loaves, make into 
 small rolls or balls and either bake or fry them. The gravy 
 in the pan should be thickened with a little flour and served 
 with the meat. — [Mrs. L. P., Ore. 
 
 Mutton with Cabbage and Potatoes 
 
 Cut mutton in small pieces and put on with cold water 
 enough to cover, add 1 small head crisp, tender cabbage, cut 
 in small pieces, pepper and salt to taste. Half hour before 
 serving add potatoes. Boil until all is tender, strain and 
 thicken the gravy with a little flour. — [Mrs. E. O. B., Minn. 
 
 Stewed Mutton and Com 
 
 Wash and cut mutton in small pieces and put in a stew 
 pan with 1 or 2 chopped onions, and water to cover. When 
 the liquid has boiled down about one-half, add 1 qt hulled 
 com and 1 pt strained tomatoes, with salt and pepper to 
 taste, and stew about % hour longer. — [C. J. M., Neb. 
 
 Roast FiUet of Veal 
 
 Remove the bones and fill in with a dressing seasoned with 
 salt and pepper, parsley' and thyme. Bake in a hot oven, 
 allowing 20 minutes for every lb veal. Baste with drip- 
 ings — any fat except salt pork. When done thicken the 
 gravy with a little flour. — [S. B., N. Y. 
 
 Veal with Pork 
 
 Put slices of fat salt pork in a frying pan with just 
 water enough to cover and let come to a boil, then drain 
 the water from the pork, return it to the fire, put slices of 
 veal on top of the pork, dust with salt and pepper, and 
 fry slowly, turning often until both are nicely browned. The 
 flavor of both meats is improved by this combination and 
 method of cooking. — [Mrs. A. B. W., N. Y. 
 
162 FARM AND HOME COOK BOOK 
 
 JelUed Veal 
 
 Boil a lean piece of veal in water enough to cover, until 
 the bones separate from the meat. Cut the meat in small 
 pieces, boil the liquor down to about 1 pt, add to it y^ box 
 clear gelatine, soaked about 10 minutes in a little cold water, 
 3^ teasp celery salt, % teasp cayenne pepper, 1 level teasp 
 mustard, and the juice of 1 lemon. Let boil up a minute, 
 then strain over the meat, put in a mold, and let stand over 
 night to get cold. Slices of hard-boiled eggs can be put in 
 with the meat. When hard, turn out and serve cut in slices. — 
 [Mrs. A. B. W., N. Y. 
 
 Roast Loin of Pork 
 
 Separate each joint of the loin, make an incision in the 
 thick part of the pork, and fill with a dressing mixed with 
 some chopped suet and seasoned with onions and spices to 
 taste. Bring the edges of the meat together and sew them 
 up, then wrap the meat in a well greased sheet of white 
 paper, tie up with twine, put in a dripping pan, place in a 
 hot oven, and baste often with the grease which will melt 
 from the roast. Bake about 20 minutes for each pound of 
 pork. — [Mrs. R. F. K., la. 
 
 Fried Pork Tenderloin 
 
 Cut the tenderloin in 1-inch slices, pound with a potato 
 masher, sprinkle with salt and pepper, roll in beaten ^^^, 
 then in cracker crumbs, and fry a nice brown in plenty hot 
 drippings, or butter. Tenderloin is too dry for boiling, and 
 if roasted should be basted frequently. — [Mrs. M. M. B., Mo. 
 
 Mock Birds (Pork) 
 
 Spread any preferred dressing on thin slices of lean, boiled 
 salt pork, fasten the ends together firmly with wooden tooth- 
 picks, brown these rolls ih a pan, and then remove to a 
 platter. Add to the fat in the pan some finely minced onion 
 and a little flour, and when brown add some water and pepper 
 to taste, and return the stuffed rolls to this gravy, and let 
 stew about 2 hours. — [Mrs. C. J. M., Neb. 
 
 Fried Salt Pork 
 
 Cut salt pork in slices and let soak over night in butter- 
 milk or sour milk. Next morning drain off, roll in corn meal, 
 and fry brown on both sides, in hot drippings. — [Mrs. E. G. 
 S., N. Y. 
 
SALT PORK AND SMOKED HAM 163 
 
 Salt Pork with Vegetables 
 
 Soak a piece of salt pork in water over night. In the morn- 
 ing put on with clear cold water, and add some carrots, 
 turnips, rutabagas, and potatoes, cut in pieces, also a few 
 pieces of celery stalks or root. Let boil until the water 
 has reduced and the meat and vegetables are done. Instead 
 of salt pork a piece of bacon or a ham bone may be used. — 
 [Mrs. E. O. B.. Minn. 
 
 Salt Pork with Dried Apples 
 
 Wash a piece of nice salt pork, and put in a kettle with 
 cold water enough to cover, then add some washed, dried 
 apples, cover closely, and cook slowly until done. After you 
 have tasted this once you will surely call for more. — [E. K. 
 D., N. Y. 
 
 Mexican Chili Pork 
 
 Cut 1 lb bacon in small dice and fry brown, then add 9 
 onions, cut fine, and fry with the bacon until done, but not 
 brown, then add 1 qt each tomatoes and baked beans, salt 
 to taste, and plenty of pepper. This is very good and improves 
 with each warming up. — [Mrs. H. G., Neb. 
 
 Baked Ham 
 
 Wash and scrape the ham and trim. Make a dough of 
 flour and water and V2 cup syrup, roll out i/^ inch thick, and 
 cover the ham with this, being careful to cover all parts. 
 Put in a hot oven to brown, then decrease the heat, and 
 bake slowly till done, basting often. It will take from 4 
 to 6 hours, according to the size of the ham. When done 
 remove the crust. This is a much better way than boiling. — • 
 [Mrs. S. B., Tex. 
 
 Boiled Ham 
 
 Soak smoked ham over night in cold water and the next 
 morning scrape it until you are sure it is thoroughly clean, 
 trimming off any blackened parts. Put in a kettle of boiling 
 water, cover closely, and boil gently until done. It will take 
 from 4 to 6 hours, according to the size of the ham. When 
 done remove from the water, pull off the rind, score the fat 
 side criss-cross, insert a whole clove into each square, place in 
 a baking pan in a very hot oven, and leave there until the fat 
 is nice and brown. — [A. G., Mass. 
 
164 FARM AND HOME COOK BOOK 
 
 To Fry Ham 
 
 Cut ham in slices ^ inch thick, pour boiling water over 
 them, let them stand a few minutes, then drain, roll in flour 
 or cornmeal and fry slowly in hot drippings until a light 
 brown on both sides. — [Mrs. F. H., Mo. 
 
 Creamed Shredded Ham 
 
 Thicken 1 cup milk with 2 teasp flour, add butter size 
 of egg, 2 well-beaten eggs, salt to taste, let boil a few minutes, 
 then add bits of finely shredded lean ham. Serve with baked 
 potatoes, or pour over buttered toast. — [E. P., Mass. 
 
 Potted Ham 
 
 Allow 1 qt lean ham and V2 pt fat, chop or grind very fine, 
 add 1 teasp ground mace, % teasp nutmeg and allspice, and 
 a little pepper. Mix thoroughly, pound to a paste, pack in 
 small jars, cover with melted lard, and store in a cool place. — 
 [N. S. C, Cal. 
 
 A Favorite Dutch Dish 
 
 Boil a good sized ham bone in about 1 gal water for several 
 hours. Water in which the ham was boiled (if the ham was 
 scraped nice and clean) can be used. When done, take out 
 the ham bone, and when the water is cooled, add to it 1 qt 
 dried apples, and let them soak until they have softened. This 
 should be done the evening before the dish is wanted, and 
 the same evening a new baking of bread should be put 
 to rise. Next morning put the pot of ham bone liquor and 
 soaked apples over the fire, and as soon as it boils, break off 
 little pieces from the raised bread dough, size of a walnut, drop 
 into the boiling liquor and boil till the apples and bread 
 dumplings are done. Serve hot. — [Mrs. H. L., Va. 
 
 Sausage Fritters 
 
 To % pt sour milk or buttermilk, add 14 teasp soda, Vz 
 teasp salt, and flour enough to make a moderately stiff 
 batter. Dip squares or cakes of sausage meat in this batter, 
 and fry brown on both sides. Another way is to mix the 
 sausage meat with the batter and drop by spoonsful into hot 
 drippings. — [Mrs. J. W. K., Tenn. 
 
 Crust for Meat Pie 
 
 To 1 pt sifted flour add 1 teasp salt, 2 teasp baking powder, 
 2 tablesp butter or lard, and milk enough to make a soft 
 dough. Cut 3 or 4 holes in the top crust, and insert in each 
 a small buttered paper tube or cone, to permit the steam to 
 escape. — [Mrs. M. E. R., Wis. 
 
MEAT PIES AND TOP CRUSTS 165 
 
 Crust for Pot Pie 
 
 To 1 qt flour add 1 teasp salt, 4 teasp baking powder, and 
 milk enough to make a stiff batter. Drop batter by spoonsful 
 into a pan of flour, roll around in the flour, pat into shape 
 with the hands, and when the meat is nearly done, drop these 
 bits of crust into the kettle. The liquid should be boiling 
 briskly. Cover and cook V2 hour. The covered kettle may 
 be transferred from the stove to a hot oven, as soon as the 
 crust is put in and if the kettle is not too full, it will not 
 boil over, and the crust will not be heavy. — [Miss G. R., N. Y. 
 
 Meat Pie 
 
 Use any remnants of left-over beef, pork, veal, lamb or mut- 
 ton and left-over potatoes ot equal quantity, or take small pieces 
 of fresh meat and raw potatoes, and boil them together until 
 tender, seasoning with salt and pepper to taste. Let the 
 gravy boil down some, and thicken with very little flour. Line 
 a deep pie pan with a short biscuit or pie crust, rolled out 
 about 1/4 inch thick, put in the meat and potatoes with the 
 gravy, cover with a top crust, in which several slits were 
 cut to allow for the escape of steam, pinch the edges together, 
 and bake until a nice brown. Do not put too much gravy in 
 the pie, but if there is any left over, serve it separately with 
 the pie. If onions are liked, boil this with the meat and 
 potatoes. — [Mrs. J. H. S., Mich. 
 
 Veal Pot Pie 
 
 Cut 2 lbs veal in small pieces, and put over the fire with 
 2 qts cold water. Bring to a quick boil, then move to the 
 back of the range and simmer slowly until tender, adding salt 
 when nearly done. Half hour before serving drop some 
 dumplings into the boiling broth, cover and boil 20 minutes. 
 Add a lump of butter to the gravy and if it is too thin, thicken, 
 it with a little flour. — [Mrs. E. P. C, Me. 
 
 Salt Pork Pie 
 
 Slice % lb salt, lean pork, freshen, and fry brown. Pare 
 and cut into thick slices 2 qts potatoes and 1 qt onions, and 
 put in the kettle with the fried meat, adding 2 qts boiling 
 water. Let this boil while you prepare a crust. When the 
 potatoes and onions are partly done, thicken with 2 tablesp 
 flour, and pour into a pudding dish. Cover with the crust, 
 and bake until done. — [G. C, Wis. 
 
166 FARM AND HOME COOK BOOK 
 
 Chicken or Meat Pie 
 
 Bits of left-over meat or poultry can be made into appe- 
 tizing pies. Cut the meat in small pieces, and mix with, 
 gravy, or, if you have no gravy, make some by frying onions 
 brown in drippings, and thickening with flour, adding a very 
 little water. Put the meat and gravy in a pudding dish, and 
 cover with mashed potatoes an inch thick. Moisten the top 
 slightly with milk, dot with bits of butter, and bake until 
 brown. Serve hot. — [Mrs. S. C. P., Mass, 
 
 Mock Cliicken Pie 
 
 Pare and slice 1 qt potatoes and 3 onions, add 2 tablesp 
 butter, and 1 teasp each sage and salt. Cook until tender 
 in plenty water, then drain and put the liquid in a basin to 
 keep hot. Put the potatoes and onions in a well buttered 
 dish, slice 6 hard-boiled eggs on top, moisten with a little 
 of the potato liquid, cover with a rich biscuit dough, and 
 bake. The potato water may be thickened with a little flour, 
 and served with the pie. — [Miss E. I. B., Cal. 
 
 Ham Pie 
 
 Boil slice of lean, cured ham or shoulder about 1 hour. Line 
 a buttered pan with biscuit dough, put in a layer of the 
 cooked meat, season with pepper, scatter a few dumplings 
 of the dough over the meat, pour over some of the water 
 the ham was boiled in, then another layer of meat and dump- 
 lings with some more of the meat liquor, and then break in 
 as many eggs as you have people to serve, or as many as 
 you can spare. Put on the top crust, bake, and when nearly 
 done pour in about 1 pt sweet milk, and finish baking. — 
 i:Mrs. H. A. B., Mont. 
 
 Baked Hash 
 
 Take pieces of left-over cooked or roasted meat and pota- 
 toes, chop coarsely, and season with salt, pepper and onion 
 juice. Butter a pudding dish, cover the sides and bottom 
 with bread crumbs, put in the meat and potatoes, add some 
 left-over gravy, or hot butter and water, cover with crumbs, 
 dot with bits of butter, and bake about 2 minutes. If no 
 cold boiled potatoes are at hand, chop some raw potatoes 
 and onions, put in the pan with a little water, salt and 
 pepper, cover, and simmer until done, then add the meat 
 and pour into the pudding dish. — [A. G., Mass. 
 
 India Curry with Rice 
 
 Cut onions in rings and fry brown in butter; when brown 
 take out the onions, and fry pieces of meat, fish, game> or 
 
PICKING AND CLEANING POULTRY 167 
 
 poultry in the same fat, adding a small piece of garlic, a 
 little coriander seed, and 1 heaping teasp curry powder. 
 Let simmer 1 minute, stirring all the time, then add a 
 little hot water and let simmer 1 hour over a slow fire. 
 Adding an apple cut in pieces is a great improvement. Put 
 1 cup rice over the fire with 3 qts water, and when tender, 
 drain through a colander. Pour a pt cold water over the rice 
 in the colander, shake well, and when thoroughly drained, 
 serve hot with the curry. The water that the rice was 
 boiled in makes good starch for clothes, or with a little 
 lemon juice and sugar makes a good drink for invalids. — 
 £Capt. A. H., N. J. 
 
 To Pick and Clean Poultry 
 
 For market, dry picking is the best way — that is, pulling 
 out the feathers immediately after killing, while the poultry 
 is still warm, but for home consumption, the scalding method 
 is the quicker and easier. After killing dip in scalding hot 
 water and move about for a few minutes, then pick as 
 quickly as possible. Ducks should be scalded a little longer 
 and then wrapped in canvas or any close cloth, to steam 
 about 5 to 10 minutes, after which the feathers can be 
 easily pulled. The hairs should be singed off by holding 
 and turning the poultry in the flames of a lighted twist of 
 paper, or some burning alcohol. Wash thoroughly and dry, 
 and then lay on several folds of paper, and clean at once. 
 The quicker poultry is cleaned, the better, but it is best not 
 to cook it until 2 4 hours after killing. 
 
 After singeing, and before drawing, pull out all pin feathers, 
 then cut off the head, and next cut through the skin around 
 each leg, about IVz inches below the first leg joint, being 
 careful not to cut tendons. Place the leg" with the cut 
 over the edge of a table, press downward to snap the bone, 
 then take the foot in the right hand, holding the bird firmly 
 in the left hand, and pull off the foot, and with it the 
 tendons. Make a lengthwise cut through the skin just 
 below the breast bone, large enough to admit the hand, 
 and remove the entrails entire, by first carefully loosening 
 them all around, and then bringing the hand forward, grasp- 
 ing the entrails firmly, and with one pull drawing them out. 
 The lungs and kidneys, on either side of the back-bone, 
 should next be removed, and then the wind-pipe and crop, 
 close to the skin of the breast, by inserting two fingers under 
 the neck skin. Draw down the skin and cut the neck off 
 close to the body, leaving on enough skin to close up the 
 opening after the crop is partly filled with a little dressing. 
 The giblets (gizzard, heart and liver) should next be care- 
 fully separated from the entrails, being careful not to break 
 
168 FARM AND HOME COOK BOOK 
 
 the gall bag attached to the liver, the bile from which would 
 impart an extremely bitter flavor to any parts it came in 
 contact with. Then wash the bird thoroughly in and out- 
 side, rub with salt, and let hang in a cool place over night. — . 
 [A. G., Mass. 
 
 Sleamed Fowl 
 
 Dress a 5 or 6 lb chicken, wash and dry thoroughly, and 
 rub with salt and pepper, in and outside. Place an onion 
 and a bay leaf inside, and put the fowl into shape the same 
 as for roasting. Sprinkle a clean towel with flour, wrap it 
 about the fowl, pinning closely, and then place it, back 
 down, in a steamer, and steam continuously 2 or 3 hours, 
 according to its age and size. Serve with currant or cran- 
 berry jelly. — [Mrs. E. D., Ida. 
 
 Fried Chicken 
 
 Dress a young chicken, cut off the legs, wings and neck, 
 and then cut down the back bone, and press the body open, 
 breaking the breast bone by pounding lightly. Boil the legs, 
 wings, and giblets in water enough to cover, and when 
 tender add salt and pepper to taste, and 1 tablesp flour mixed 
 with 1 tablesp butter. This will answer as a dressing for the 
 fried chicken. Dip the body of the chicken in corn meal 
 and fry brown in hot drippings. — [Mrs. H. L., Va. 
 
 Pickled Chicken 
 
 This is a nice way to prepare old and tough chicken. Clean 
 and joint and soak in cold salted water several hours, then put 
 on with fresh water and salt, 2 or 3 sliced onions, 2 or 3 
 bay leaves, V2 doz whole allspice, and when nearly done 
 add enough vinegar to make it quite sour to taste. Let boil 
 until done, then pour into a crock. There should be enough 
 liquid to cover the fowl. Let stand over night. When cold 
 the liquid will be jellied. — [Mrs. G. A., Minn. 
 
 Scalloped Chicken 
 
 Dress and joint the chicken, sprinkle with pepper and salt 
 and place in a pan with butter size of an egg, and milk to cover. 
 Bake until tender. If the milk boils away add more milk, 
 or hot water. Thicken the milk gravy with a little flour 
 just before serving. — [C. B. O., Kan. 
 
 Smothered Chicken 
 
 Dress and joint a young chicken, sprinkle with salt and 
 pepper, roll in flour or corn meal, place the pieces closely in 
 
CHICKEN SOUP AND FRICASSEE 169 
 
 a bread pan, half cover with cold v/ater or milk, and if the 
 chicken is not very fat add lumps of butter or some thick 
 slices of fat bacon. Bake until done. When one side is 
 brown, turn to brown on the other side, and when nearly done 
 put a 2-inch square of biscuit dough on top of each piece of 
 chicken, return to the oven, and bake until a nice brown. 
 When done, remove the chicken with crust to a hot platter, 
 add 1 cup rich cream to the liquor in the pan, thicken with 
 a little flour, let boil up, and serve with the chicken.-. — 
 [Mrs. M. M. B., Mont. 
 
 Pressed or Potted Chicken 
 
 Dress and joint a chicken, and boil in water enough to 
 cover, until the meat slips from the bones. Drain off the 
 liquor, remove the bones, and cut the meat in small pieces, 
 but do not chop fine, and season with salt and pepper. Boil 
 the broth down to 1 pt, put a layer of meat in a mold 
 with some slices of hard-boiled eggs, then more chicken and 
 eggs, seasoning to taste, then pour in the broth, and set 
 away to get cold. Another way instead of boiling down, 
 the broth, is to thicken it with bread crumbs, or 1 tablesp 
 clear gelatine dissolved in a little hot water. — [K. S., la. 
 
 Chicken Fricassee 
 
 Dress and joint a chicken, and let it simmer slowly, closely 
 covered, in 1 qt hot water, with 2 stalks celery, 1 bay leaf, 
 1 slice of onion, salt and pepper to taste, and a pinch of 
 curry. When the chicken is tender, remove from the liquid 
 and place on a hot platter. Stir into the liquid 1 beaten 
 egg, V2 cup cream, or 1 tablesp butter, and 1 tablesp flour, 
 and let boil up, then pour over the chicken and serve hot. 
 The platter may be garnished with a border of hot mashed 
 potatoes, and edged with parsley. — [Mrs. E. J. C, Mass. 
 
 Chicken Soup with Dumplings 
 
 Dress and cut up a chicken, and put on to boil in plenty 
 of cold water, adding salt to taste. Let boil long and slowly, 
 and about one hour before serving add 1 pt carrots, peeled 
 and sliced fine, and ^^ hour later 1 qt potatoes, peeled and 
 sliced also, an onion, if liked, and ^ hour later dumplings 
 made as follows. Put V2 cup butter in a frying pan and when 
 hot add % cup flour, and let cook about 10 minutes, stirring 
 vigorously, but do not let it brown. Then add some of the 
 chicken broth, a little at a time, to convert the mass into a 
 smooth ball which will free entirely from the pan. Remove 
 from the fire, and when cool add 1 or 2 beaten eggs, and 
 mix well. Drop into the boiling soup by spoonsful and boil 
 steadily about 15- or 20 minutes. — [Mrs. A. P., Neb. 
 
170 FARM AND HOME COOK BOOK 
 
 Hot Tamales 
 
 Boil a chicken until very tender, remove bones and chop 
 meat fine. To each lb meat add 1 medium sized tomato and 
 onion chopped fine, salt and red pepper to taste, and moisten 
 to the consistency of mush with the chicken broth. Heat 
 the remainder of the liquor to boiling, stir in cornmeal to 
 make a little stiffer than ordinary mush, and cook thoroughly. 
 Take nice, fresh corn husks and soak in warm water until 
 soft. Then spread a half-inch layer of mush on each husk, 
 and put a good spoonful of the meat mixture on that, and 
 roll up so that the meat is covered by the mush and the 
 whole is nicely wrapped in the husks. Turn in the ends 
 and tie tightly with twine, and steam ^/^ hour. Serve in 
 the husks. Nice tamales can be made in the same way 
 with either fresh beef or fresh pork. The neck of beef is 
 best, as it has the right proportion of fat and lean, and the 
 shoulder of pork is good, adding a little more fat to it. > 
 
 Fried Guinea-Hen 
 
 Select a nice, fat guinea-hen weighing about 3 lbs, clean 
 and wash thoroughly in cold water, and put in a kettle over 
 the fire with scarcely enough cold water to cover, adding 1 
 teasp salt and 1 tablesp vinegar, after the hen has boiled 
 1 hour. When tender joint and cut in pieces of convenient 
 size, and fry brown on both sides in butter. Remove from 
 the frying pan to platter, add 1 cup thick sweet cream to 
 the gravy in the pan, season to taste, let boil up, and serve. — 
 [Mrs. C. E. D., N. Y. 
 
 Roast Turkey 
 
 Having properly dressed and stuffed the turkey, rub entire 
 surface with salt, spread breast, wings and legs with butter, 
 rubbed until creamy and mixed with flour, and dredge bottom 
 of pan with flour. Place in hot oven, and when flour on 
 turkey begins to brown, reduce heat, baste with fat in pan, 
 and add 2 cups boiling water. Continue basting every 15 
 minutes until turkey is cooked, which will require about 3 
 hours for a 10-lb turkey. For basting, use i^ cup butter 
 melted in V2 cup boiling water in which the giblets were 
 cooked, and after this is used baste with fat in pan. During 
 cooking, turn turkey frequently, that it may brown evenly. 
 To prepare gravy: As soon as turkey is removed from pan 
 pour off liquid, from which skim 6 tablesp fat, return fat 
 to pan, brown with 1 or 2 tablesp flour, and pour on gradually 
 the remaining liquor, to which the giblets, finely chopped, 
 have been added, and cook 5 minutes. Remove string and 
 skewers from turkey, and garnish with parsley or celery tips 
 before serving. 
 
GOOSE, DUCK AND RABBIT 171 
 
 Roast Goose 
 
 Dress and wash thoroughly, and half fill with a dressing 
 prepared as follows: Boil and chop fine 1 doz onions and 
 mix well with an equal quantity of bread crumbs; add 1 
 teasp sage, salt, and 1 level teasp pepper. Bake in a hot 
 oven, basting frequently. When done skim the fat from 
 the gravy in the pan, add the liquid from the boiled giblets, 
 and also the giblets chopped fine, thicken with a little flour, 
 and season o taste. Serve goose with apple sauce. — [S. B., 
 N. Y. — A very nice dressing for goose is boiled sauerkraut, 
 seasoned with pepper. — [Mrs. J. H., Minn. 
 
 Boiled or Roasted Duck 
 
 A delicious flavor is imparted to boiled duck by boiling 
 with it 1 large onion, 1 tablesp vinegar, and about i/^ teasp 
 sage, besides salt and pepper. When tender, remove the 
 duck, boil down the liquor, skim off the fat, thicken with a 
 little flour browned in a pan with some butter, return the 
 duck to the gravy, and let simmer a few minutes. To roast, 
 if the duck is very fat or old, parboil it first, with a pinch 
 of baking soda, then stuff with any preferred d«*essing, (the 
 English use raisins, prunes or apples in the dressing), pin 
 a few thin slices of salt pork across the breast with wooden 
 toothpicks, and baste often. Onions, sage and salt pork 
 combine very nicely with the duck flavor. Another nice way 
 is to joint, season with salt, pepper and sage, roll in flour, 
 and put in layers in a small pan, with minced onion and bits 
 of butter between, ending with a layer of onions, bread crumbs 
 and butter. Then fill the pan half full with water or milk, 
 cover closely, and bake about 2 hours, removing the upper 
 pan during the last ^/^ hour, to brown nicely. — [A. G., Mass. 
 
 Baked Jack Rabbit 
 
 If "jack" is old, after dressing, parboil for 3 to 5 minutes, 
 adding about 1 teasp soda to the hot water, and then drain. 
 Fasten slices of salt pork across the back of the rabbit, with 
 •wooden toothpicks. This imparts a good flavor and prevents 
 the drying out of the meat. Season and dredge well with 
 flour, and put a few bits of butter around the rabbit in the 
 pan, adding a very little water, and about 1 tablesp vinegar. 
 Baste often. When done thicken the gravy with a little 
 flour. — [Mrs. W. H., Kan. 
 
 Curried Rabbit 
 
 Wash and joint the rabbit and dredge each piece with 
 flour. Put the gpod trimmings and a few scraps of meat 
 
172 FARM AND HOME COOK BOOK 
 
 with 2 large onions, 1 carrot, sliced, a small pinch of herbs, 
 6 pepper corns, and 1 tahlesp curry powder in a saucepan 
 with enough cold water to cover, and simmer for 1^ hours, 
 and then strain off the liquor. Fry 1 small minced onion 
 a light brown in 1 tablesp drippings, add 1 tablesp curry 
 paste, and stir over the fire about 10 minutes, then add the 
 stock, and when it has come to a boil, draw it to the side 
 and let it simmer. The sauce may be thickened with a 
 little flour. While this is simmering prepare the rabbit as 
 follows. Fry the flour-dredged joints brown in a little 
 drippings, with 1 onion, then add to the curry sauce, and 
 let stand on the back of the range to simmer very slowly 
 about 1 hour. Just before serving add a little lemon juice, 
 and pepper and salt to taste, and serve hot, with boiled rice 
 and red currant jelly. — [M. L. D., Scotland. 
 
 Stewed Rabbit 
 
 Dress and clean a couple of young rabbits, joint them, 
 and put into a stew pan with 2 large Spanish onions, cut 
 small; add enough milk to cover, season with white pepper, 
 cover closely, and stew very slowly until tender, then season 
 with salt, add butter to the gravy, and thicken with flour. 
 If any of this dish is left over dip each piece in beaten 
 egg, roll in bread crumbs or cornmeal, season with salt, 
 pepper and a little grated lemon rind, and fry in hot drip- 
 pings until nicely browned on both sides. Serve hot with 
 the gravy seasoned with lemon juice and cayenne pepper, 
 or a little catsup. Young rabbits are also nice cooked with 
 green peas. Joint and put in a stew pan with a slice of lean 
 ham, cut in small pieces, 1 tablesp butter, 1 or 2 spring 
 onions, a small sprig of parsley, and 1 qt fresh green peas. 
 Dredge in some flour, pour in a little milk, and let come 
 to a boil, then draw to the back of the stove and let stew 
 slowly until rabbit and peas are tender. Just before serving 
 season with salt and a very little sugar. — [M. L. D., Scotland. 
 
 Baked Coon 
 
 The raccoon which makes free with the farmer's corn gets 
 very fat in the fall, on corn, apples and clover, and makes 
 delicious eating, though often thrown away because of the 
 prejudice that many people have against wild meat. First 
 skin the coon carefully, then remove the layer of fat, which 
 is often an inch thick, right under the skin. This fat would 
 give the meat a disagreeable, oily taste, if left on, but it is 
 nice and white, and can be tried out the same as leaf lard, 
 and used for soap. Thoroughly wash the dressed coon in 
 cold water and soak over night in cold water with 1 tablesp 
 salt added to each gallon water. Bake the same as veal. 
 
OPOSSUM AND VENISON 173 
 
 If the coon is old, as shown by large size, dark meat, and 
 stiff hard bones and joints, it should be parboiled from 1 
 to 2 hours, before roasting. — [I. R. N., Me. 
 
 "'Possum and Sweet 'Taters" 
 
 Pour a large kettleful of hot water in a convenient vessel, 
 add a small shovel of ashes, and then put the 'possum in 
 this, but do not have the water as hot as for scalding chickens. 
 Turn the 'possum around until the fur is loosened, and you 
 will have no trouble in skinning him perfectly clean. Remove 
 head, feet and entrails, wash thoroughly in cold water, salt in 
 and outside, and let hang over night. In the morning wash 
 again and put in a baking pan with a little water. Cover 
 closely with another pan, and put it over the fire. When 
 tender remove the top pan and put the 'possum in the oven to 
 brown. Dust with black pepper and baste with lard. While 
 it is baking, peel potatoes, cut them in thick slices, and put 
 them in a skillet over the fire with salt and a little water and 
 lard. Cover, and let steam until tender. By that time the 
 'possum will be nicely brown. Turn the prepared potatoes 
 over him, return to the oven, and when nicely brown, put 
 the 'possum on a platter, arrange the potatoes around him, 
 and serve. — [Mrs. S. J. S., Ala. 
 
 Fried Venison with Gravy 
 
 Cut venison into medium thick slices, hack it criss-cross 
 with a butcher's knife on both sides, roll in flour, sprinkle 
 with salt and pepper, and fry in hot drippings until evenly 
 browned on both sides. Put the steak on a warm platter 
 and add V2 cup milk and cream mixed to the gravy in the 
 frying pan and a very little flour to thicken slightly. Let boil 
 up once, and then pour over the steak, and serve at once. — 
 [Mrs. B. H., Ore. 
 
 Bread Dressing 
 
 To 1 qt bread crumbs add 1 onion, chopped fine, salt, pepper 
 and sage to taste, 1 or 2 beaten eggs, and fatty meat liquor 
 to moisten. — [Mrs. W. H. B., Cal. 
 
 Oyster Dressing 
 
 Mix together 1 qt stale bread crumbs, 1 pt finely chopped 
 oysters, 1 beaten egg, 2 tablesp melted butter, 1 teasp herbs, 
 and milk enough to moisten. — [Mrs. J. C. R., Ind. 
 
 When roasting beef or pork, add some thick slices of raw 
 carrot. They impart a delicious fiavor to the meat and 
 gravy. — [Mrs. B. L. G.. Ore. 
 
174 FARM AND HOME COOK BOOK 
 
 Sauces for Me&t^ Poultry &nd Game 
 
 Some Appropriate Combinations 
 
 Roast pork with apple sauce. 
 
 Roast lamb with mint sauce. 
 
 Roast beef with horseradish, piquant or Flemish sauce. 
 
 Roast mutton Vv'ith stewed gooseberries. 
 
 Roast chicken with currant jelly. 
 
 Roast goose with apple sauce. 
 
 Roast turkey with cranberry, chestnut, grape or plum sauce. 
 
 Roast duck with olive sauce. 
 
 Roast venison with currant jelly. 
 
 Boiled mutton with caper, or horseradish sauce. 
 
 Boiled turkey v/ith oyster, celery or mushroom sauce. 
 
 Boiled venison with currant-bread sauce. 
 
 Broiled steak with mushroom, or hot horseradish sauce. 
 
 Broiled mackerel with stewed gooseberries. 
 
 Codfish balls with apple sauce. 
 
 Sweetbreads, tenderloins or pigeon pie with mushroom. 
 
 Game with currant-bread sauce. 
 
 Chops, cutlets, or croquettes with tomato sauce. 
 
 Baked or boiled fish with Qg^, parsley, oyster or tartare. 
 
 Drawn Butter Sauce 
 
 Melt 1/4 cup butter in a saucepan, add 2 tablesp flour, ^ 
 teasp salt, a pinch of pepper, and when well blended, 1 pt hot 
 water or hot clear soup stock. Stir rapidly until it thickens; 
 then add another scant % cup butter, a little at a time, and 
 continue stirring and cooking until the butter is all absorbed. 
 This sauce can be made the basis of parsley, e^^, caper, 
 lemon, celery, shrimp, mustard, oyster, lobster and other 
 sauces. 
 
 White Sauce 
 
 Melt 2 rounding tablesp butter in a saucepan, adding the 
 same quantity flour, and stirring until free from lumps. Then 
 add 1 pt hot milk, pouring in less than half at first, and 
 when it thickens rubbing and beating until entirely free from 
 lumps. Then add the remainder of the milk, a very little 
 pepper and y^ teasp salt, and let it boil up again. Half the 
 milk may be replaced by clear soup stock, or cream may be 
 used instead of milk, if a cream sauce is desired. White 
 sauce may be used instead of drawn butter sauce, in any of 
 the variations of drawn butter sauce, if a less rich sauce 
 is desired. 
 
SAUCES FOR POULTRY AND GAME 17; 
 
 Brown Sauce 
 
 Melt -- rounding tablesp butter in a saucepan, adding the 
 same quantity of flour, and stirring until nicely browned, but 
 not burned. Then add 1 pt hot, dark soup stock, Vz teasp 
 salt, a little pepper, and, if not dark enough, caramel (burnt 
 sugar) enough to give the desired color. Cook until it thick- 
 ens, rubbing out all lumps. The sauce will be better flavored 
 if pot herbs, a bit of onion and a few peppercorns are added 
 to the stock in its making. Brown sauce is made the basis 
 of mushroom, chestnut, olive, peanut, Flemish, Cumberland, 
 currant jelly, brown sauce piquant and various other sauces. 
 
 Onion Sauce 
 
 Boil 3 large onions until very tender; drain, and rub 
 through a sieve; add to V2 pt white sauce made with cream, 
 and serve with lamb or mutton chop. 
 
 Mint Sauce 
 
 Chop enough leaves and tender tops of mint to fill 1 cup 
 (or use half the quantity of the dried leaves). Add 14 cup 
 sugar, and V2 cup not-too-strong vinegar. Prepare an hour 
 before using, to allow the vinegar to absorb the flavor of 
 the mint. 
 
 Tomato Sauce 
 
 To 1 pt stewed tomatoes add a small chopped onion, a sprig 
 of parsley, a bay leaf, blade of mace, salt and pepper to taste. 
 While they are simmering for 15 minutes, melt 3 level tablesp 
 butter and rub into it 1 tablesp flour. Strain the tomatoes 
 through a sieve, add to the flour and butter, and boil until it 
 thickens, stirring continually. 
 
 Hot Horseradish Sauce 
 
 This sauce is nice for hot baked, fried, or boiled meats. 
 To make it, melt 1 tablesp butter in a saucepan and stir in 1 
 tablesp flour. Add 1 cup milk, or better, 1 cup chicken or veal 
 broth, and boil for 5 minutes. Beat the yolk of 1 egg, add 
 1 scant teasp each of sugar and made mustard, and V2 cup 
 sweet cream. Draw the pan to the back of the stove and 
 add the egg and milk, stirring until almost at the boiling point. 
 Then add Vz cup grated horseradish and 1 tablesp vinegar or 
 lemon juice, and simmer for 2 or 3 minutes. Use at once. 
 
 Celery Sauce 
 
 Clean and chop very fine 2 large heads of celery, reserving 
 a few of the stalks to cut into inch lengths. Cover with cold 
 water and cook until the celery is quite tender and the water 
 
176 FARM AND HOME COOK BOOK 
 
 nearly boiled away. Pick out the long pieces, and add 1 pt 
 rich milk or cream, 1 level teasp salt, and a dash of 
 pepper. Rub together I heaping tablesp each of butter 
 and flour, add the beaten yolk of 1 egg, and stir into the 
 milk. Let simmer for 10 minutes, adding the long pieces of 
 celery, and serve with chicken or turkey. The egg is not 
 essential, but gives a better color to the sauce. 
 
 Chestnut Sauce 
 
 Shell 1 pt chestnuts and drop into boiling water 5 minutes. 
 Slip off the skins, split open, and cook in salted water or stock 
 until very tender. Rub through a sieve and add to the brown 
 pan gravy from roast turkey. To make the sauce independent 
 of the turkey gravy, brown 1 tablesp flonr in 2 tablesp butter, 
 pour in the water or stock in which the nuts were boiled, 
 adding the mashed nuts, pepper and salt to season. 
 
 Made Mustard 
 
 Mix together 2 tablesp mustard, 1 teasp each of sugar, flour 
 and salt, and i/4 teasp pepper. Rub smooth in ^ cup cold 
 vinegar, add ^/^ cup boiling water, and stir and cook until it 
 thickens. 
 
 Mustard Sauce 
 
 For deviled turkey, salt fish, etc., this sauce is made by add- 
 ing 3 tablesp made mustard, and a dash of cayenne to 1 pt 
 drawn butter sauce. — [Mrs. A. B., Col. 
 
 Spanish Sauce 
 
 Peel and chop fine 2 or 3 large, ripe tomatoes and 2 onions, 
 add 3 or 4 green chillis, seeds removed, and chopped fine, and 
 season with salt, and a little vinegar. This is usually served 
 with barbacued meat. — [Mrs. L. J., Cal. 
 
 Fish Sauce 
 
 Cook 3 or 4 ripe tomatoes with 1 tablesp butter, % an onion, 
 cut fine, and salt and pepper to taste. When done rub through 
 a sieve and gradually stir in 1 cup boiling milk. Thicken with 
 a little flour. Pour around the fish on the platter and place in 
 the oven for about 10 minutes. — [Mrs. J. B., Kan. 
 
 Vinegar Cream Sauce 
 
 Put 2 cups vinegar in a double boiler, mix 1 cup sugar, 2 
 eggs, 1 cup sweet cream, % cup mustard, and 1 teasp salt, and 
 pour this mixture into the vinegar and let come to a boil. Then 
 put in jar and seal. This will keep well in a cold place and 
 is nice with cold meats, fish, etc. — [G. W. J. 
 
PRIZE WINNING PARAGON TOMATOES. 
 
 FINE CELERY, PREPARED FOR SERVING. 
 
PARSNIPS EXHIBITED AT NEW YORK FAIR. 
 
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Potatoes, Vegetables and Salads 
 
 AREFUL cooking of vegetables and judi- 
 cious mixing of salads are not the least part 
 of culinary proficiency. Since vegetables 
 are the most healthful of our food stuffs, 
 they should be served freely, but in such 
 shape that they may be easy of digestion 
 and palatable. That responsibility rests 
 with the cook. Salads are considered of less importance 
 in food value, but as a relish they find a welcome place 
 on the menu. It takes an "artist" to properly blend the 
 ingredients for a salad dressing — quantities can only be 
 suggested in a recipe — the rest is "up to" the cook. 
 
 Potato Ways 
 
 Do not always serve potatoes in the same old way. It would 
 seem to be a very simple matter to boil a potato, and yet 
 there is a proper and improper way of doing even this. First 
 wash potatoes, then peel and drop in cold water, and if the 
 tubers are old, let them stand in fresh cold water for an hour 
 or two, to draw out the sharp flavpr. Use an agate or por- 
 celain-lined vessel. Cover the potatoes with fresh boiling 
 water, add salt, cover closely, and boil briskly until done. Test 
 with a sharp steel fork. When done, drain off water and put 
 the pot on back of the stove to let the potatoes dry 
 off, then cover with a clean napkin, to keep warm, but do not 
 delay the serving any longer than necessary. When potatoes 
 are to be boiled "in their jackets" — that is, v/ithout peeling — 
 wash them clean and follow the above directions. When done 
 put them in a hot oven a few minutes to dry. To bake pota- 
 toes, wash, place in a hot oven, and prick the skins with a 
 sharp fork, to allow the steam to escape. Potatoes are also 
 nice when baked with the roast meat. Peel and cut in uniform' 
 size, place around the roast during the last three-quarter hour, 
 and baste potatoes along with the roast meat. 
 
 Boiled potatoes for frying should not be too soft and mealy; 
 cut in thin slices and fry in very hot drippings, turning so that 
 they may be browned evenly; but do not have too many pota- 
 toes in the pan at once, and be sure to have the fat hot, and 
 fry quickly, ^otherwise the potatoes will soak grease and turn 
 
 177 
 
178 FARM AND HOME COOK BOOK 
 
 out unpalatable aiid unwholesome. To fry raw potatoes slice 
 them any thickness desired (for potato chips they should be 
 cut very thin), dry thoroughly on a clean towel, and drop in 
 smoking, hot fat, the same as doughnuts, turning to brown on 
 both sides. Do not put too many potatoes in at once, as this 
 would reduce the temperature of the fat and cause the pota- 
 toes to soak grease. When done skim out the slices, lay them 
 out on a piece of soft paper to soak up the superfluous fat, 
 sprinkle with salt, and serve hot. They should be nice and 
 crisp. Another way is to peel the potatoes and then peel 
 them again, so as to have a long spiral ribbon, and bake these 
 in deep hot fat. A very nice dish is made of diced potatoes, 
 salt pork and onions. Cut the pork in pieces, fry brown, and 
 then add the potatoes and onions, and let all brown together. 
 To prepare mashed potatoes, mash the potatoes after boiling 
 and draining, add hot milk and butter, and beat until light. 
 If desired, the yolk of an egg may be added, and a little 
 more milk, the mixture turned into a buttered pudding dish, 
 rolled cracker or bread crumbs sprinkled over the top, with 
 dots of butter, and put in the oven to brown. — [A. G., Mass. 
 
 Escalloped Potatoes 
 
 Slice cold, boiled potatoes, put a layer in a buttered pudding 
 dish, then a layer of cracker or bread crumbs, sprinkle with 
 pepper and salt, dot with butter, and so proceed until the 
 ■dish is full, topping off with bread crumbs and butter. Put 
 In milk enough to come almost to the top of the potatoes, and 
 bake brown. Raw potatoes can be treated the same way, and 
 if liked, some finely cut onions added, and salt pork fried 
 brown; add either milk or clear soup stock for liquid. — [Mrs. 
 C. G., N. D. 
 
 Stuffed Potatoes 
 
 Cut large baked potatoes in two, lengthwise and scoop out 
 the interior, keeping the shells whole. Mash the potatoes and 
 to each one add 1 teasp grated cheese, 1 tablesp cream, and 
 salt, pepper and butter to taste. Whip until light, heap into 
 the shells, and return to oven to brown. Serve with a garnish 
 of lettuce and hard-boiled eggs. — [Mrs. G. L. S., N. Y. 
 
 Potato Iioaf 
 
 To 1 cup chopped suet add 2 qt chopped potatoes, 2 large 
 onions, cut fine, 1 cup meat gravy or soup stock, or milk and 
 butter mixed, and salt and pepper to taste. Turn into a but- 
 tered baking dish, cover, and bake till done. Then remove the 
 <jover and brown the top. — [Mrs. L. S., Minn. 
 
SWEET POTATOES AND CORN 179 
 
 Sweet Potato Croquettes 
 
 Mash cold sweet potatoes and to each qt add 1 teasp salt, 2 
 tablesp sugar, 1 beaten egg, and scant i/^ cup rich milk, with 
 a very little flour — just enough to handle. Shape into small 
 biscuits, roll in flour, and fry brown on both sides in hot 
 butter. — [Miss F. E. S., Ga. 
 
 Stuffed Sweet Potatoes 
 
 Peel large, short, sweet potatoes, and cut in half length- 
 wise; scrape out one-third of the potatoes, and fill the cavities 
 with pork sausage meat, then lay the halves together again, 
 and fasten at each end with a wooden toothpick. Put in a 
 baking pan with a little water, and bake until tender, with a 
 moderate fire, basting occasionally. — [Mrs. J. C. R., Ind. 
 
 Candied Sweet Potatoes 
 
 To 2 cups sugar add 1 cup water, and boil until it syrups, 
 the same as for preserves, then remove from the fire and stir 
 in 1 heaping tablesp butter. Slice boiled sweet potatoes into 
 a buttered baking pan of the proper size, pour the syrup over 
 them to almost cover, put extra bits of butter about on top 
 of them, and bake about 1 hour, or longer, basting occasion- 
 ally by tilting the pan and dipping up some of the liquid. Be 
 careful not to let the top get dry. Serve hot in the pan in which 
 it is baked. — [Mrs. P. A. D., Mo. 
 
 Fried Corn 
 
 Cut tender corn from the cob and fry in a little sweet butter, 
 just enough to keep the corn from sticking to the pan, stirring 
 often. When nicely browned, season with salt and pepper, and 
 add a little sweet cream. Serve immediately. — [L. A. K., 111. 
 
 Baked Corn 
 
 To 1 pt green corn cut from the cob, add 1 qt milk, 3 beaten 
 eggs, 1 heaping tablesp butter, and salt to taste. Sprinkle a 
 buttered pudding dish with cracker crumbs, pour in the corn 
 mixture, cover with cracker crumbs, dot with butter, and bake 
 slowly 11/^ hours. — [L. A. K., 111. 
 
 Boiled Green Com 
 
 Freshly gathered corn is best for boiling. It loses its 
 sweetness if you wait too long after picking. Strip off the 
 husks and silk, cut off the stem ends, and plunge into briskly 
 boiling water to cover. Do not add any salt. Cover the kettle 
 
180 FARM AND HOME COOK BOOK 
 
 and let boil fast, 20 minutes. Pile the corn up on a platter, 
 cover with a clean towel, and serve at once, or cut from the 
 cob, add pepper, salt, butter and a little cream. — [L. A. K., 111. 
 
 Dried Corn 
 
 Cook sweet corn on the cob in salted water about 20 min- 
 utes, then cut from the cob, spread on shallow plates, and dry 
 very slowly in a rather cool oven. Put the dried corn in sacks 
 and place in a warm, dry place. If in about 10 days the corn 
 shows no signs of moisture it will keep well, but if any mois- 
 ture remains in the corn, it will mildew, V/hen wanted for 
 use soak 1 pt dried corn in cold water over night, and if 
 wanted for dinner, put over the fire about ten o'clock with a 
 small piece of lean fresh pork, or salt pork, 1 doz potatoes, 
 peeled and cut in small pieces, and water enough to cook. — 
 [Mrs. M. E. B., Wis. 
 
 Salted Com and Beans 
 
 Cook corn on the cob, cut off and salt down in a glass 
 jar, allowing 1 cup salt to 4 cups corn. This will make 
 its own brine, but if in 2 or 3 days there is not sufficient brine 
 to cover, make a strong brine and cover, and weight down. 
 When wanted for use put the desired quantity of corn in clear 
 cold water, and put it on the back of the range where it will 
 get lukewarm, and let stand 3 or 4 hours, after which drain, 
 and if not too salt, add cream and butter, and cook. Beans, 
 when fresh and tender, can be put down in salt the same 
 way, only do not cook the beans first. — [Mrs. A. H., Col. 
 
 Stewed Tomatoes 
 
 There are many different ways of stewing tomatoes. I do 
 not like my stewed tomatoes mixed with a lot of mushy bread 
 or cracker crumbs. Peel ripe tomatoes, or use the peeled 
 canned tomatoes. Boil until tender, but no longer, and do 
 not add any seasoning until just before serving, and then add 
 pepper, salt and butter, and thicken with a very little flour 
 mixed to a smooth paste with cold water. Boil up once, and 
 lastly add a very little sugar — not enough to make it sweet, 
 but just enough to kill the sour taste. Never boil tomatoes 
 any longer than absolutely necessary, and serve at once. — 
 [A. G., Mass. 
 
 Creamed Tomatoes 
 
 Let 1 qt canned or fresh tomatoes come to a boil, then add 
 1 heaping tablesp each flour and sugar, 1 teasp salt, and a 
 pinch of soda, all mixed well with a little cold milk to a smooth 
 paste. Let boil up once, then add 1 cup thick, sweet cream, 
 and when heated through, serve at once. — [Mrs. A. B., Ore. 
 
'OMATOES AND CARROTS ISl 
 
 Escalloped Tomatoes 
 
 Sprinkle the bottom of a buttered pudding dish with bread 
 crumbs, then fill up with ripe, peeled and sliced tomatoes, 
 seasoning each layer with butter, pepper, salt and some minced 
 onions, if liked. Cover thickly with bread crumbs, dot liber- 
 ally with butter, and bake. — [E. T., N. Y. 
 
 Fried Tomatoes 
 
 Either ripe or green tomatoes may be used. Peel, cut cross- 
 wise in half-inch slices, dip in beaten egg, sprinkle with salt, 
 pepper, and a very little sugar, dip in flour and fry in hot 
 butter. — [Mrs. E. A., N. H. 
 
 Scrambled Tomiatoes 
 
 Peel V2 doz medium sized tomatoes, cut in small pieces, 
 and put in a saucepan with butter size of an egg, salt, and a 
 little pepper. Boil till soft, then stir in 4 beaten eggs, cook 2 
 or 3 minutes longer, and serve at once. — [R. M. P., Mass. 
 
 Stuffed Tomatoes 
 
 Cut slice from stem end of tomatoes, remove pulp, and mix 
 up with some minced onion, bread crumbs, beaten egg, and 
 pepper and salt, and fill into the tomato shells. Put a lump of 
 butter on each tomato, and bake in a buttered pudding dish. 
 Another way is to mix with the tomato pulp some hulled corn, 
 or rice, or macaroni with grated cheese. — [R. M. P., Mass. 
 
 Baked Tomatoes and Onions 
 
 Peel and cut up 6 medium sized green tomatoes and 3 
 onions, add 1 qt water (or a litle less), 1 tabiesp each salt, 
 sugar, and butter, 2 tabiesp vinegar, and % teasp pepper. 
 Boil until tender, then turn into a buttered pudding dish, 
 cover with 1 pt bread crumbs, dot with bits of butter, and 
 bake. — [Mrs. H. M. S., Pa. 
 
 Carrots 
 
 Peel and cut carrots in very small pieces and put over the 
 fire with a little water, salt and butter. Cook until tender, 
 and when most all the water has cooked off, thicken the re- 
 mainder with a little flour rubbed to a smooth paste with cold 
 milk, and add a very little sugar. Onions may be stewed with 
 the carrots, but in this case omit the sugar, and add pepper. — » 
 IE. K., Mass. 
 
18 2 FARM AND HOME COOK BOOK 
 
 Carrot Fritters 
 
 Mash 2 boiled carrots, add 2 beaten eggs, 3 tablesp flour 
 moistened with a little cream, and 1 teasp sugar. Drop by 
 spoonsful in hot fiat and fry brown, like doughnuts. Serve 
 hot and just before serving squeeze a little lemon or orange 
 juice over each fritter, and dust with powdered sugar. — [S. 
 E. W., O. 
 
 Carrots and Peas 
 
 Boil 1 pt carrots cut in dice, in enough water to cover, and 
 after 10 minutes add 1 pt shelled green peas, and boil all 
 together until tender. When done the water will be greatly 
 reduced. Then add V2 cup cream, a little butter, pepper and 
 salt, and thicken with a little corn starch or flour. Let boil 
 2 or 3 minutes longer and serve. — [Mrs. H. H., Cal. 
 
 Smothered Carrots and Onions 
 
 Cut salt pork in small cubes and fry light brown, then add 
 1 doz onions, and as many tender carrots, cut fine. Seasoa 
 well with salt and pepper, add 1 cup water, cover, and cook 
 1 hour. — [Mrs. A. B., Me. 
 
 Pickled Carrots 
 
 Wash and scrape carrots and cook in salted water until 
 tender, then cut in pieces of convenient size, and cover with 
 hot vinegar, which may be sweetened and spiced, if liked. 
 Let stand in this vinegar 2 days, before using. — [Mrs. L. A. 
 G., Me. 
 
 Minced Beets 
 
 Remove the greens and wash the beets clean, but do not 
 peel nor cut off the root or stem ends. Plunge into boiling 
 water and boil rapidly until tender, then plunge into cold 
 water. The skins can easily be slipped off after this treatment. 
 Slice or chop, discarding the coarse and fibrous parts, and for 
 1 qt beets allow 2 tablesp butter, 2 tablesp sugar, salt to 
 taste, and plenty of pepper, 2 to 4 tablesp vinegar, (according 
 to taste), and 1 cup thin, sweet cream, poured over just 
 before serving. Serve hot. — [L. R., Ind. 
 
 Creamed Beets 
 
 Cook until tender, then peel and chop coarsely. Add 1 cup 
 cream to 1 qt beets, and season with salt and pepper. A little 
 vinegar and sugar may be added, also some butter, and the 
 creamed beets baked in the oven about 15 or 20 minutes. — 
 EA. E. R., N. H. 
 
TURNIPS, PARSNIPS AND PEAS 185 
 
 Creamed or Mashed Turnips 
 
 Peel turnips, then cut up in small dice, discarding all tough 
 and stringy parts. Cover with cold water, add salt, and boil 
 until tender, then drain. Prepare a cream sauce of butter and 
 milk thickened with a little flour, add the boiled diced turnips 
 with salt and pepper to taste, and serve at once, or mash the 
 turnips after draining, and add pepper and salt and butter to 
 taste. — [A. G., Mass. 
 
 Creamed Parsnips 
 
 Wash and scrape parsnip, slice lengthwise in inch pieces, 
 add boiling water to cover, salt, and boil till tender. If there 
 is too much liquid pour a little of it off and add 1 cup milk, 
 a little butter, salt and pepper, with a dash of sugar, if liked, 
 and flour to thicken a little. — [Mrs. E. D., Ida. 
 
 Fried or Baked Parsnip 
 
 Boil 4 large parsnips until tender, then drain and mash, 
 add salt and pepper, butter the size of an egg, 3 beaten eggs, 
 V2 cup sweet cream, and some bread crumbs to bind together, 
 and fry like fritters, or bake in the oven. — [Mrs. G. McM., Cal. 
 
 Steamed Green Peas 
 
 Peas should be picked when young and tender, and cooked 
 as soon after picking as possible, or they will lose flavor and 
 sweetness. Pill a cheese cloth bag about two-thirds full of 
 the shelled peas, and place in a colander, hung into a kettle 
 of boiling water, and cover closely, but do not let the water 
 touch the peas. Steam until done, which will take a little 
 longer than boiling, but the peas will be much finer and 
 sweeter in flavor, than when boiled in water. When done add 
 plenty of butter and a little salt, and serve, at once. — [Mrs. 
 J. I. M., N. H. 
 
 Lima Beans 
 
 Fresh lima beans should be cooked immediately after gath- 
 ering. Shell and cook till tender in water barely enough to 
 cover, allowing most of the water to boil away. Then add 
 salt and pepper to taste, and 1 cup rich sweet cream, or some 
 butter. — [Mrs. L. O. M.. O. 
 
 Baked Peas 
 
 This is a good recipe for the big, mealy peas. Parboil 1 qt 
 ripe peas, then 4rain, and put in a bean pot with 1 lb salt. 
 
184 FARM AT^D HOME COOK BOOK 
 
 pork, 1/^ teasp each pepper, salt, sugar and mustard, and enough, 
 cold water to cover the peas. Bake about 8 hours. — [Mrs. L. 
 A. G., Me. 
 
 Mashed (dried) Peas or Beans 
 
 Soak 1 qt dried peas or beans in plenty water over night. 
 Next morning drain and put them in a kettle with boiling 
 water and boil 1 hour, then drain, add fresh boiling water, 
 and boil 3 hours, after which mash through a colander, add 
 butter, salt and pepper to taste, and a little thyme. Serve with 
 hrowned onions. Nice served with ham and sauerkraut. — 
 ^ [N. P., N. H. 
 
 To Cook String Beans 
 
 Cook immediately after gathering, wash and snap in small 
 pieces and remove strings if there are any. Put on in cold 
 water barely enough to cover, cover closely, and cook slowly 
 until tender, adding a little butter or drippings and salt to 
 taste. Another way is to boil them with salt pork. Do not 
 use any more .water than necessary. — [A. G., Mass. 
 
 Baked Beans 
 
 Soak 1 qt white beans in cold water over night (15 or 16 
 hours is none too long). Next morning drain, cover with cold 
 water, boil ^/^ hour, then add a pinch of soda, and let boil, 
 uncovered, until skins crack; then drain. Meanwhile boil 
 % or % lb salt pork about 2 minutes, then cut deep gashes 
 crisscross in the top fat of the pork, and put the pork and 
 the parboiled beans in a bean pot, so that the cut pork will 
 be even with the top of the beans; also put 1 small onion, 
 peeled, in with the beans. In a large cup mix ^ teasp ground 
 mustard, 1 teasp salt, and % teasp pepper, with ^/^ cup molas- 
 ses (or less), thinned with some of the liquor in which the pork 
 was cooked, pour over the beans, (the liquid should almost 
 come to the top of beans), and bake slowly about 8 hours. 
 Tomato juice can be added instead of meat liquor. The bean, 
 pot should be of earthenware, and deep. If the liquid evap- 
 orates too rapidly, add a very little hot water from time to 
 time. During the last half hour increase the heat so that the 
 top of the beans and the pork may brown nicely. Long soak- 
 ing in cold water and long, slow baking are essential to suc- 
 cess. — [A. G., Mass. 
 
 Stuffed Cucumbers 
 
 Peel large cucumbers, cut in half lengthwise, and remove 
 ;seeds and soft pulp. Prepare a filling of 1 cup each minced 
 
SQUASH, CELERY AND CELERIAC 18 S 
 
 cold chicken and bread crumbs, 1 teasp each minced parsnip 
 and onion, 1 tablesp melted butter, 2 tablesp cream, and salt 
 and pepper to taste. If filling seems too stiff, add more 
 cream. Pack this filling heaping full into the cucumber boats. 
 Place side by side in a baking dish, and pour around them 
 some well seasoned stock or gravy, or a little hot water and 
 butter. Cover and bake V2 hour, then uncover and brown. 
 Remove the cucumbers to a heated platter, thicken the gravy 
 in the pan with a little browned fiour, pour around the cucum- 
 bers, and serve at once. — [Mrs. E. E. S., Pa. 
 
 Fried or Baked Squash 
 
 Peel tender squash, cut in strips as long and thick as the 
 finger, sprinkle with pepper and salt, roll in flour, and fry 
 brown in hot drippings, then cover and cook slowly until 
 tender. — [E. E. K., Me. 
 
 Peel a round squash, cut a piece from the stem end, and 
 remove the seeds and stuff the cavity with a filling made of 
 bread crumbs, hard boiled eggs, cold ham, or some other kind 
 of meat, and 1 beaten egg. Dot the top with butter, return 
 the cover to the squash, put in baking pan with just enough 
 water to keep from burning, and bake until tender. Squash 
 is also nice cooked with a roast of meat, same as potatoes. — 
 [Mrs. P. J. S., Tex. 
 
 Escalloped Squash 
 
 Peel, remove seeds, and boil and mash squash. When cool 
 add 2 beaten eggs, i^ cup milk, butter, and pepper and salt 
 to taste. Pour into a buttered baking dish, cover with bread 
 crumbs, dot with butter, and bake. Serve hot. — [M. B., 111. 
 
 Cooked Celery 
 
 Trim and cut celery stalks in small pieces, reserving the 
 tender inner parts to serve raw, and the greens for soup. 
 Boil until tender in no more water than necessary, then season 
 with salt and pepper, add butter and milk, and slightly thicken 
 the gravy with a little flour. — [Mrs. J. L. R., O. 
 
 Celeriac 
 
 Not all housewives are acquainted with the turnip-rooted 
 celery, or celeriac, which is generally used for soups and 
 stews. Here is another way. Pare and slice the root, add a 
 medium sized onion, sliced thin, and boil till tender, then 
 add a cream sauce, and let simmer on back of the range a 
 few minutes, until ready to serve. — [Miss M. W., Mass. 
 
186 FARM AND HOME COOK BOOK 
 
 To Cook Asparagus 
 
 The usual way is to cook asparagus uncut, in water to cover, 
 but in this way you are obliged to cook the tender heads just 
 .as long as the tough stalks. This is my way: Cut off all the 
 tops and an inch or so of the tender top stalk, and lay these 
 aside, then peel the bottom stalks, cut in one-inch lengths, and 
 stew slowly ^/^ hour, adding a small pinch of soda, then add 
 the tops and boil 10 or 15 minutes longer. Season with pepper 
 and salt, and add butter and cream, — [Mrs. C. J., Ct. 
 
 Egg Plant Ways 
 
 Peel ess plant and cut in slices i/^-inch thick, sprinkle 
 lightly with salt and let stand V2 hour, after which dip them 
 in beaten egs, then in flour, and fry brown on both sides. — 
 IMiss A. E. H., Pa. 
 
 Cut egg plants in half, scrape out the inside and put in a 
 saucepan with 2 tablesp minced ham, water to cover, and boil 
 until soft then drain, add 2 tablesp bread crumbs, 1 tablesp 
 butter, y2 an onion, minced, % teasp salt, and a dash of 
 pepper. Stuff each half of the egg plant with this mixture, 
 top off with 1 teasp butter, and bake 15 minutes. — [Mrs. K. 
 R. F., Tex. 
 
 Pare and cut an egg plant in slices l^-inch thick, cover 
 with water, add a little salt, and stew until tender. Then 
 drain, mash with a fork, add 2 beaten eggs, 4 tablesp sweet 
 cream, a small pinch cayenne pepper, and flour enough to make 
 a batter that will drop from a spoon, sifted with 1 teasp 
 baking powder. Drop by spoonsful into hot lard or drippings, 
 and fry brown on both sides. Serve with powdered sugar. — 
 [Mrs. J. J. R. 
 
 Boiled or Fried Rutabaga 
 
 Peel and slice rutabaga, add water to cover, salt and pepper, 
 1 tablesp lard, and a small pinch soda. Cook until tender, 
 then remove cover, and fry brown. — [C. O., N. D. 
 
 Peel and slice rutabaga i/^-inch thick, and boil in slightly 
 salted water until tender; then drain, roll in flour, and fry in hot 
 drippings, adding salt and pepper to taste. — [Mrs. L. S., Minn. 
 
 Baked Salsify or Oyster Plant 
 
 Scrape and slice the salsify and cook till tender in slightly 
 salted water. Then put in buttered baking pan alternate layers 
 of bread crumbs and salsify, seasoning each layer with salt, 
 pepper and butter. Fill the pan half full of sweet milk, and 
 then add sweet cream until nearly full. Cover the top with 
 bread crumbs, and dot with butter. Bake in a hot oven. A 
 very little sugar added to the salsify is liked by some. — [Mrs. 
 G. G., Mo. 
 
RADISHES, PEPPERS AND CABBAGE 187 
 
 Stewed Radishes 
 
 Wash and scrape 3 or 4 bunches white radishes, cut in 
 small pieces, cover with water, add a little salt and sugar, boil 
 until tender, then drain, mash and add a little butter and 
 cream. We like this better than turnips. — [Mrs. P. H. J., Ore. 
 
 Stuffed Peppers 
 
 Remove seeds from 6 large, sweet peppers. Put over the 
 fire in cold water, bring to the boiling point, and then drain. 
 Repeat this twice. Prepare a filling of 1 cup each boiled rice, 
 cold meat, chopped fine, and tomatoes, cut fine, and V2 cup 
 bread crumbs. Season with salt, pepper and onion. Fill the 
 parboiled peppers with this mixture, sprinkle the tops with 
 bread crumbs, and dot with butter. Bake in brisk oven V2 
 hour. Another way is to cut the parboiled peppers in slices, 
 dip in a batter and fry brown on both sides. — [Mrs. D. D. 
 P., Cuba. 
 
 Creamed Raw Cabbage 
 
 Select a solid and tender head of young cabbage and shave 
 fine. Make a cream sauce of i/^ cup thick, sweet, or sour 
 cream, 1 tablesp sugar, 1 or 2 tablesp vinegar, and 2 tablesp 
 fresh fried ham drippings. Beat this until foamy, then pour 
 over the shaved cabbage, adding salt and pepper to taste. Nice 
 to serve with roast pork and mashed potatoes. — [Mrs. F. B., 
 N. Y. 
 
 Escalloped Cabbage 
 
 Trim a nice, tender head of cabbage, cut in. quarters, and 
 cook in slightly salted water about 20 minutes, then drain, 
 chop fine, and mix with a dressing made of 4 tablesp butter, 
 creamed with 4 tablesp flour, and 1 qt hot milk, stirring con- 
 stantly, and when the flour is done add 6 hard-boiled eggs, 
 chopped fine, and salt and pepper to taste. Turn the cabbage 
 and cream mixture into a buttered baking pan, sprinkle the 
 top with bits of butter and bake in a quick oven about 15 min- 
 utes. — [Mrs. H. J. H., Col. 
 
 Stuffed Cabbage 
 
 Trim off the outer leaves and remove the heart from a fine 
 head of tender young cabbage, so as to leave a shell of cabbage 
 ■about 1 inch thick. Fill the cavity with cold, chopped chicken, 
 veal, pork or beef, mixed with a little cold chopped potatoes, 
 if liked, also the beaten yolk of an egg, and seasoned well with 
 salt and pepper. Cover with several crisp cabbage leaves well 
 tucked in at the top, tie in cheese cloth, and boil 2 hours.— 
 [Mrs. J. D. C, Cal. 
 
188 FARM AND HOME COOK BOOK 
 
 Stewed Red Cabbage 
 
 Trim a small head of red cabbage and shavo ^^ne. Put into 
 a granite kettle 1 heaping tablesp lard or drippings, and when 
 hot put in the shaved cabbage, and a small onion pierced with 
 3 or 4 whole cloves, 1 teasp salt, 1 tablesp sugar, i/^ cup 
 boiling water, and scant ^/4 cup vinegar. Cover closely and 
 stew slowly about 2 hours, stirring often to prevent scorching. If 
 it seems to get too dry add a little more boiling water. White 
 cabbage may be prepared the same way, omitting the cloves 
 and sugar, and adding Vz teasp caraway seeds, if that flavor 
 is liked. — [Mrs. G., Wis. 
 
 Hot Slaw 
 
 Put some drippings into a deep frying pan, and when hot 
 add finely shaved raw cabbage, and mix thoroughly. When 
 the fat has become well mixed with the cabbage, cover the 
 pan closely and set on the side of the range to simmer slowly 
 until tender. The steam will furnish sufficient moisture, but 
 if there is danger of scorching, add a very little hot water. 
 About 15 minutes before serving add pepper, salt and vinegar 
 to taste. — [A. G., Mass. 
 
 Stewed Cauliflower 
 
 Select a nice, fresh head of cauliflower, break it apart, trim 
 the stem ends carefully, and let stand a few minutes in cold, 
 slightly salted water, then drain and put in a granite stew pan 
 with cold, slightly salted water, and let boil till tender. It 
 is a good plan to tie the cauliflower in a net, so that it can be 
 lifted out of the boiling water when done, without breaking 
 the flower. Prepare a cream sauce of milk and butter, thicken 
 with a little flour, and season with salt and pepper. A beaten 
 egg, may be added, if liked. Pour this over the cauliflower, 
 and serve at once. — [Mrs. M. M. B., Mo. 
 
 To Cook Sauerkraut 
 
 Wash sauerkraut in cold water to freshen just right to 
 taste, then put on 1 qt saukerkraut with V2 cup lard or drip- 
 pings and a little water to prevent scorching. Cover closely and 
 stew slowly until tender, adding a very little hot water if 
 necessary. It is a mistake to wash the sauerkraut too much 
 or to parboil it as this leaves nothing but a wilted, tasteless 
 mass. Plenty of fat and slow boiling are necessary. Serve 
 :with boiled or roast pork, and mashed potatoes. — [A. G., Mass. 
 
ONIONS AND SPINACH 189 
 
 Creamed Onions 
 
 Take young onions before they are full grown, cut off tops 
 and roots, peel, and boil in slightly salted water until tender; 
 then drain. Make a cream sauce of milk, butter and beaten 
 egg, thickened with a little flour, and seasoned with salt and 
 pepper. Cook until smooth, and then pour over the boiled 
 onion3. When the onions are older and stronger, the first 
 water, after boiling 5 minutes, should be poured off and the 
 onions boiled in fresh water until tender. — [Mrs. G. W., N. C. 
 
 Fried Spring Onions 
 
 Fry a few slices of bacon or salt pork until well browned, 
 then remove from the pan and put into the hot fat green 
 onions, cut up into inch lengths. When the onions are well 
 fried push them to one side of the pan and add about 1 
 tablesp flour to the gravy, and when smooth add 1 pt boiling 
 water. Mix well, boil 1 minute, then serve. — [Mrs. H. L., Va. 
 
 Baked Onions 
 
 Peel large onions and boil 1 hour in slightly salted water, 
 then drain and put them in a shallow buttered baking dish, 
 sprinkle with pepper and salt, dot each onion with butter, 
 pour a little milk in the pan, cover the onions with bread 
 crumbS; and bake slowly 1 hour. Another way is to put 
 alternate layers of onions and bread crumbs in a pudding dish, 
 season with pepper, salt, and butter, and moisten with milk. — 
 [N. P., N. H. 
 
 Onion Gravy 
 
 Peel and slice fine 2 onions and let them simmer in a pan 
 with 3 or 4 tablesp lard or drippings, until tender, taking care 
 not to burn. Then add 2 or 3 level tablesp flour, salt and pepper 
 to taste, and 2 cups milk. Let come to a boil, then, add 1 
 well-beaten egg. — [Mrs. H. A. S., Ala. 
 
 Boiled or Baked Spinach 
 
 Pick and wash «spinach carefully and boil aoout 15 or 20 
 minutes. It will require very little water, if any, as greens 
 boil down very much, and the water which clings to the leaves 
 after washing is almost enough to cook them. When done 
 pour in a colander to drain, chop lightly, and pick out all the 
 tough stem ,parts. Return to the kettle with butter and salt 
 and pepper to taste, or use the frying fat from ham. Heat 
 thoroughly and serve at once with a garnish of hard-boiled 
 eggs, sliced. Another way is to put the boiled spinach in a 
 
190 FARM AND HOME COOK BOOK 
 
 buttered baking disb, slice the hard-boiled eggs on top, cover 
 with a cream sauce, sprinkle with grated cheese, and pepper 
 and salt, then with a layer of bread crumbs, dot with bits of 
 butter, and bake until brown. — [A. G., Mass. 
 
 Dandelion, Cowslip, and Dock 
 
 The leaves, stalks and buds of cowslips can be used. Wash 
 and pick over carefully, parboil about 10 minutes in boiling 
 water, to which add V2 teasp soda, then drain, and boil until 
 tender with some lean salt pork. Just before serving, add 
 vinegar, salt and pepper. Dandelions should be picked before 
 blossoming time. Wash, and discard the little stems or 
 buds that would turn to blossoms, boil until tender, then drain 
 and season with salt, pepper and butter. Use the leaves only 
 of narrow dock, and prepare the same as cowslips. The addi- 
 tion of a few horseradish leaves is an improvement. — [Mrs. 
 G. M. N., N. Y. 
 
 Swiss Chard 
 
 When the leaves are large and plenty of stalk or stem, 
 strip the leaves from the stems, and treat the latter as follows: 
 Cut in short pieces and cook with a very little water until the 
 stalks are tender and the water has almost all boiled away. 
 Then pour over as much milk as you want soup, bring to a 
 boil, thicken with a little cornstarch, add 1 or 2 well-beaten 
 eggs, with seasoning to taste. This tastes like oyster soup. 
 The greens can be boiled the same as spinach. — [Mrs. C. I. D., 
 Cal. 
 
 Beet Greens 
 
 Cut V2 lb cold boiled ham in dice and fry in 1 tablesp butter 
 with V2 an onion minced fine, then add 2 tablesp hot vinegar, 
 and pour this sauce over beet greens which were boiled in hot 
 salted water until tender, and then drained and chopped fine. 
 Serve hot with poached eggs on top of the greens. — [Mrs. C. 
 J. M., Neb. 
 
 Okra Ways 
 
 Cut the stems from 1 Qt okra and cut the pods into pieces 
 % inch thick; add 1 pt tomatoes, and 1 cup corn cut from the 
 cob, and cook until tender. Season with butter, salt and pep- 
 per. Another way is to take the small tender pods of okra, 
 stem and wash, and while wet, roll in flour, sprinkle with salt 
 and fry in hot fat. For a stew put the okra on with enough 
 hot water to cover, and when well done, drain, and season 
 to taste with pepper, salt, butter and vinegar. — [A. G., Mass. 
 
SALAD DRESSINGS AND GARNISHES 191 
 
 Gumbo is made by taking equal quantities of young okra 
 chopped fine, ripe tomatoes peeled and chopped, 1 or 2 onions,, 
 minced, a lump of butter, and salt and pepper to taste. Add 
 1 or 2 tablesp water if necessary, and stew until tender. — 
 [Mrs. P. A. D., 111. 
 
 This is the way I prepare okra. To 1 qt okra add 1 qt 
 tomatoes, 6 onions, 3 green peppers, and 3 or 4 slices of bacon. 
 Boil until done, season with salt and pepper. — [P. J. S., Tex. 
 
 Peel onions under water to prevent the shedding of tears. 
 To kill onion and cabbage odor while cooking, set a small, 
 open dish of vinegar on the back of the stove. — [A. G., Mass. 
 
 Salad Garnishes 
 
 Almost anything in the line of fresh greens, potatoes, vege- 
 tables, fruits, fish, meat, nuts, etc., can be dished up as salad 
 and make a very presentable as well as palatable dish, with 
 the aid of a nice salad dressing and garnishes. It is well to 
 have some prepared salad dressing always ready to hand — 
 stored in glass fruit jars it will keep some time in a cool place. 
 If too thick, thin with cream. For garnishes use crisp leaves 
 of lettuce, parsley, or celery, slices of lemon, red beets cut in 
 fancy shapes, radishes, hard-boiled eggs, slices of cucumber, or 
 small pickles cut in half lengthwise. The ingenious cook with 
 an eye to the beautiful can easily convert whatever material 
 she may happen to have at hand to decorative purposes. 
 
 Salad Dressings 
 
 French Dressing: To Vz teasp salt add M: teasp pepper, a 
 few grains of cayenne, a very little mustard, 6 tablesp olive oil, 
 and 3 to 6 tablesp lemon juice or vinegar, according to taste. 
 Put together in the order named, adding the oil and vinegar 
 gradually, and beating well, until all the ingredients are well 
 combined. A little onion juice may be added, if liked. — [A. 
 G., Mass. 
 
 Cream Dressing: Mix well together % cup each sour cream,, 
 sugar and vinegar, with a dash of salt, using a little more sugar 
 if the cream and vinegar are very sour, or diluting the latter 
 with a very little water. Nice for lettuce. — [E. L., Neb. 
 
 Cabbage Dressing: Boil together a few minutes % cup each 
 sugar and vinegar, and V2 tablesp butter, then add 1 cup sour 
 cream and 1 beaten egg, and boil a few minutes longer. Let 
 get cold, — [L. P., 111. 
 
192 FARM AND HOME COOK BOOK 
 
 Boiled Dressing: Mix well together and boil 5 minutes: 
 1 beaten egg, 1 level teasp each salt and mustard, 2 teasp sugar, 
 1 tablesp each butter and vinegar, and V2 cup sour cream. — 
 [Mrs. E. A., N. H. 
 
 Piquant Dressing: Rub together i/4 cup butter and 1 heap- 
 ing tablesp flour, add 2 tablesp sugar, 1 teasp salt, ^ teasp 
 each mustard and pepper, and a dash of cayenne pepper, and 
 when creamy gradually add 1 cup warm vinegar, and cook 
 slowly until it thickens. Will keep a long time. Nice for 
 any salad. — [Mrs. W. A. M., O. 
 
 Egg Dressing: Mix together 2 tablesp sugar, 1 tablesp corn- 
 starch, 11/^ teasp mustard and V2 teasp salt. Heat 1 pt milk 
 to the boiling point, add 2 tablesp butter, stir in 2 beaten eggs 
 with the above dry ingredients, and lastly add 1 cup vinegar. 
 Beat and stir well to prevent curdling while cooking. Will 
 thicken like custard. When cold put in glass fruit jar. — [Mrs. 
 M. M., Wis. 
 
 Mustard Dressing: Mix well 1 cup sugar, % cup flour, 1 
 teasp salt, and V2 lb mustard. Rub to a smooth paste with a 
 little cold vinegar, then add gradually the remainder of 3 
 pts vinegar, heated to boiling point, and cook 5 minutes. 
 Should be the consistency of thick cream. — [L. P., Neb. 
 
 Mayonnaise Dressing: Mix together i/4 teasp each salt and 
 mustard and 1 teasp powdered sugar, add the raw yolks of 2 
 eggs, and V2 teasp vinegar, then, drop by drop, % cup olive 
 oil, stirring vigorously, and as the mixture thickens, add 
 gradually, alternating with the oil, 1 tablesp each vinegar and 
 lemon juice. Have all ingredients cold and beat the mixture 
 constantly. — [Mrs. D. W. R., Mich. 
 
 Boiled Mayonnaise: Beat 2 raw eggs, add 2 tablesp each 
 sugar and butter, y2 teasp mustard, V4, teasp salt, a little white 
 pepper, and 8 tablesp vinegar. Boil until it thickens, stirring 
 constantly. Nice for vegetable salad. For fruit salad use 
 more sugar and dilute the vinegar with water. Thin with 
 cream when ready to use. Adding whipped cream makes it 
 nice and fluffy. — [Mrs. J. W. Van B., Wis. 
 
 Potato Salad 
 
 Tha potatoes must be cold, and not too soft or mealy. Cut 
 in dice or slices. Add a little finely minced onion, if liked, 
 and if obtainable, crisp, tender celery, cut fine. Use any pre- 
 ferred dressing — French or mayonnaise, and garnish dish with 
 a "frill" of lettuce leaves, inside of that a "chain" of sliced, 
 hard-boiled eggs, then cubes or diamonds of red beets, varied 
 with tiny tips of parsley, and a few slices of cucumber, pickles, 
 or lemon. — [A. G., Mass. 
 
PISH AND MEAT SALADS 193 
 
 Cabbage Salad 
 
 Shave about 1 qt white cabbage and sprinkle lightly with, 
 salt. Cut 1/4 lb smoked ham in dice, and fry brown and crisp; 
 then add V2 cup cider vinegar and when thoroughly heated 
 through turn over the shaved cabbage, to which has been added 
 1 finely minced onion; add pepper to taste.. Another way is 
 to use half cabbage and half cold boiled potatoes, or half cab- 
 bage and half celery, with any preferred cold dressing. — 
 iMrs. F. B., N. Y. 
 
 Vegetable Salad 
 
 For this, all sorts of mixed vegetables can be used, such as 
 boiled peas, beans, beets, carrots, potatoes, raw cucumbers, to- 
 matoes, cabbage, celery, onions, and even a few tart apples. 
 Use any preferred dressing, serve on a platter 'of lettuce 
 leaves, and garnish with hard-boiled eggs. Exact quantities 
 €annot be given — the skill of the cook must be called into play, 
 lor the "blending" is a nice art. — [A. G., Mass. 
 
 Meat Salad 
 
 Chicken, turkey, ham, veal — in fact, any boiled meat can be 
 made up into nice salads. Trim and cut up in small pieces, 
 add potatoes and celery, or cabbage, or cucumbers, also cut 
 in small pieces, mix with any preferred dressing and garnish 
 with lettuce, pickles and hard-boiled eggs. — [A. G., Mass. 
 
 Fish Salad 
 
 Salmon, herring, sardines, or almost any fish, also crabs and 
 lobsters, make excellent salad. Mix with chopped cabbage, 
 celery, cucumbers or pickles, hard-boiled eggs and potatoes, all 
 cut to uniform size, and use any preferred dressing and gar- 
 nish. A nice herring salad is made as follows. Soak 1 doz 
 salt herrings in water over night, and next morning wash again 
 and cut fine, add 1 doz large, tart apples and V2 doz large, 
 white onions, 3 lbs boiled veal or chicken, scant % cup sugar, 
 1 tablesp salt, 1 teasp pepper, and vinegar to taste. Let stand 
 a few hours. — [A. H., Wis. 
 
 Egg Salads 
 
 Hard-boiled eggs, cut in half, each part served on a crisp 
 lettuce leaf, with a spoonful of mustard dressing, is one way 
 of serving them. Another way is to take out the yolks, after 
 boiling and cutting in half lengthwise, and mix same with 
 some minced sardines, ham or chicken, seasoning to taste, and 
 return to the white boats, with a spoonful of dressing on each. 
 [A. G., Mass. 
 
194 FARM AND HOME COOK BOOK 
 
 Tomato Salad 
 
 Sliced tomatoes and cucumbers make a nice salad, with a 
 French dressing. Should be served immediately after mixing, 
 and be real cold. Another way is to peel ripe tomatoes with 
 a sharp knife, cut a slice off stem end, carefully scoop out the 
 pulp, and mix same with chopped cucumbers and a dressing, 
 and return to the tomato shells. — [A. G., Mass. 
 
 Wilted or Dutch Lettuce 
 
 Trim and clean and break apart 2 or 3 crisp heads of 
 lettuce, slice in 4 or 5 green onions with the tender stalks, 2 
 or 3 boiled potatoes, 2 or 3 hard-boiled eggs, and sprinkle with 
 salt and pepper. Cut about 2 oz fat salt pork in small cubes 
 and fry crisp, then add 1 cup vinegar, let it boil up and pour 
 it over the lettuce mixture and mix well with a wooden fork 
 and spoon. Tender young dandelion greens can be used the 
 same way. — [Mrs. G. M. N., N. Y. 
 
 Waldorf Salad 
 
 Chop or cut fine 1 bunch of tender, crisp celery, the sarcie 
 quantity of fine flavored apples, add 1 cup walnut meats, cut 
 small (or any other nuts, even chestnuts, boiled) and mix with 
 any preferred salad dressing. This is most delicious. — [A. G., 
 Mass. 
 
 Banana Salad 
 
 Take large, ripe bananas, peel and cut in half lengthwise. 
 Allow one piece for each person, and place on crisp lettuce 
 leaf. Put 2 tablesp ground salted peanuts on the banana, and 
 cover all with a thick mayonnaise dressing, containing but little 
 mustard, but plenty cream. Delicious. — [E. M. B., Mich. 
 
 Fruit Salads 
 
 Almost an unlimited variety of delicious fruit salads may be 
 made in combination with the following foundation: Soak 1 
 tablesp clear granulated gelatine in 1 cup cold water and add 
 1 cup sugar. If you have fruit juice of any kind on hand, put 
 1 pt over fire to heat to the boiling point, and pour on the 
 soaked gelatine, and stir until dissolved. If you have no fruit 
 juice, use water, then pour over the fruit and put in a cool 
 place to harden. Delicious fruit combinations are: Oranges, 
 bananas and pineapple, or grated pineapple alone, or grated 
 pineapple and chopped nuts, or canned cherries alone, or 
 canned peaches, canned pears, and pineapple, or pineapple and 
 strawberries, or any combination of the above, and canned 
 apricots, raspberries, or indeed, any fruit. I save the juices 
 from canned fruits when I make pies, to use to dissolve the 
 gelatine, or when canned fruits are used for the salad, pour 
 off the juice and use it in this way. Serve fruit salad with 
 whipped cream. — [Mrs. C. W. K., 111. 
 
Beverages and Syrups 
 
 OLD water would suffice as a beverage for 
 man, were he minded to so limit himself, 
 and providing the water was pure, the cause 
 of good health would certainly be better 
 served by abstinence from some of the con- 
 coctions and brews that have followed in 
 the wake of civilization. However, this is not saying that 
 water is the only healthful drink. When properly made, and 
 not indulged in to excess, the beverages prepared according 
 to the following recipes will be found to be not only harm- 
 less, but pleasant, nutritious and refreshing — making all 
 due allowances for those who, on account of some organic 
 trouble or physical disability, have been cautioned by their 
 physicians to abstain from certain drinks. 
 
 Drinking Water 
 
 It is of the utmost importance that water used for drinking 
 and cooking should be absolutely pure. To be careless about 
 this matter is to invite malaria, typhoid and many other dan- 
 gerous diseases. If any doubt exists as to the purity of the 
 water, which supplies your family, have it examined. Often 
 this question of drinking water is the hinge on which the 
 whole subject of health turns. Filters require great care and 
 close attention to secure absolute cleanliness, by frequent 
 changes of the filtering material, or they will only make a 
 bad matter worse. The safest way is to boil water, when its 
 purity is doubtful, and cool it in clean, tightly corked bottles. 
 Boiling destroys disease germs. 
 
 The well or source of water supply should on no account 
 be situated anywhere near to barn, stable, cesspools, manure 
 heaps, earth closets, or any other possible means of contam- 
 ination, since the fluid from these filters through the earth 
 and is often carried considerable distances, finally joining 
 veins or springs of water that flow to the well. Look into 
 this water question most carefully, and spare neither trouble 
 nor expense to make it right. Remember, there is no health- 
 ful substitute for pure water — nature's provision for one of 
 man's chief needs. 
 
 195 
 
196 FARM AND HOME COOK BOOK 
 
 Milk and Its Care 
 
 Milk, though classed as a beverage, is in reality a food. 
 However, milk alone, as a food, would not suffice for the 
 average adult, who requires well-balanced food, in which the 
 liquid does not exceed the other needful food elements, but 
 when milk is taken with a meal, less other food is required. 
 Raw milk should be sipped very slowly, and if a very little 
 lime or barley water is added, it can be retained and digested 
 by the most delicate stomach. 
 
 The question of cleanliness in the handling and storing of 
 milk is as important in its relation to health as is the water 
 question. Milking should be done under the strictest sanitary 
 conditions. Negligence in this respect is positively criminal. 
 That lawmakers have been obliged to force this issue is not 
 creditable to farmers and dairymen, for in these days of 
 enlightenment and free information and scientific researches, 
 they cannot even plead ignorance as an excuse. Many a child 
 has gone to an untimely grave because of some one's lack of 
 conscience in this matter. However, it is not always the 
 dairyman who is responsible — often the housewife or mother 
 is to blame, for though the milk may come to her hands pure, 
 her negligence may cause the greatest mischief. 
 
 Milk is one of the best soils for the growth and multiplica- 
 tion of certain disease germs — hence the great need of cleanli- 
 ness, from the time it is yielded by a healthy cow, until it is 
 consumed. It would take a full chapter to do justice to this 
 question of the sanitary care and handling of milk, but any- 
 one who is not an idiot can figure it out for himself and there- 
 fore, no more need to be said about it here. One more caution 
 — remember that milk readily absorbs odors and flavors, so 
 be sure to always keep it tightly sealed. 
 
 Koumiss 
 
 Koumiss is frequently ordered by physicians for patients 
 who are convalescent and who require an easily digested and 
 nutritious tonic. It is prepared as follows: Heat pure, fresh 
 milk to about 100 degrees, then add to each qt 1^^ tablesp 
 sugar, 1 tablesp fresh, lively yeast or a liberal % cake of 
 fresh compressed yeast, dissolved in 1 tablesp lukewarm 
 water, stir until thoroughly mixed, and then put in pint bottles 
 to within about 2 inches of the top, and cork tightly and tie 
 the corks down securely. Let stand from 10 to 12 hours in a 
 temperature of about 60* to 70 degrees, after which it will be 
 ready for drinking. Keep in a cool place and chill before 
 using. The average dose for an adult is 1 glass, three times 
 a day. Do not prepare too much koumiss at once, as it is 
 not good when it gets old. One qt milk, with the other 
 
TEA AND COFFEE 197 
 
 ingredients, will be about enough for 3 pt bottles, and more 
 than that should not be prepared at one time for only one 
 patient. — [A. G., Mass. 
 
 Egg-Nogg 
 
 Beat the yolks of 3 eggs and 2 or 3 tablesp powdered sugar 
 to a cream, add the beaten whites and a little grated nutmeg, 
 % cup cream, stirring well, and gradually 1 pt fresh milk. 
 Vanilla flavor may be used instead of nutmeg, if liked. Serve^ 
 very cold. — [A. G., Mass. 
 
 Tea 
 
 The water for tea should be drawn fresh and brought to a 
 quick boil and used immediately. Stale water that has lost 
 its sparkle, or water that has been standing in the kettle will 
 not make good tea. Of course, teapot and kettle should be 
 kept scrupulously clean. Rinse the teapot (china or earthen- 
 ware), with boiling water, put in 1 teasp tea for each cup 
 or person to be served, pour on the boiling water (water 
 must be boiling furiously), cover the teapot closely, and set 
 on back of range to steep from 3 to 5 minutes, but no longer, 
 and serve at once. Over-steeped tea is not healthful, and even, 
 dangerous, while properly prepared tea is harmless and mildly 
 stimulating. If too strong, add hot water to each cup when 
 pouring, and if not strong enough, use more tea. Serve 
 with unboiled cream. If a good tea leaf was used, and these 
 directions are faithfully followed, a delicious and refreshing 
 brew will be the result. Always keep the dry tea in a closed 
 canister and never allow left-over tea to remain in teapot. 
 For iced tea, pour the freshly made tea from the leaves into- 
 a pitcher and let cool, after which add ice and serve as soon 
 as chilled.— [Mrs. J. C, N. Y. 
 
 Coffee 
 
 There are three methods of preparing coffee — one by filter- 
 ing, the other by boiling, and the other by the careless process 
 which produces a muddy and ill-flavored concoction which is 
 as harmful as it is unpalatable. In the first place, the water 
 should be freshly boiled (see directions for tea), and the 
 coffee pot must be immaculately clean — of china, earthen or 
 graniteware. Never allow left-over coffee to stand in the 
 coffee pot, and scald the latter about once a week, adding 
 a little soda to the water. The coffee pot should be rinsed 
 with boiling water, and the fresh water for the coffee be boil- 
 ing furiously. If a filtered coffee is desired, use a regular 
 filterer or a homemade one, consisting of a round cheesecloth 
 
198 FARM AND HOME COOK BOOK 
 
 bag with a wire run through the hem at the top, the circle 
 a little wider than the top of the coffee pot, so that when the 
 iDag is suspended in the pot, the edge of the bag may turn 
 over the edge of the pot, and permit the cover to be put 
 on, and put 1 tablesp finely-ground coffee for each cup or 
 person to be served into the filterer, and pour over the freshly 
 boiling water. Keep the coffee pot standing in another pot 
 of boiling water, to keep hot. The filtered coffee may be 
 turned over the grounds in the filterer for a second time, to 
 extract all the strength, and the coffee should then be served 
 at once, with rich, boiling hot milk, or thick, sv/eet uncooked 
 cream. 
 
 The coffee for filtering should always be ground very fine, 
 but for boiled coffee, it should be ground coarse. For the 
 latter put the coffee right into the pot, pour over the boiling 
 water, cover closely, let boil up 1 minute, then move to back 
 of stove and let draw 5 minutes, but no longer, pour off 
 carefully through a fine sieve into another hot coffee pot, 
 and serve at once. If properly prepared, the coffee will not 
 be muddy and no egg nor shells will be required to "settle'* 
 it. The "settling," if necessary, is accomplished just as well 
 with a dash of cold water. A good quality coffee, well roasted, 
 is essential to good results. Do not grind a lot of coffee at 
 once, and keep the beans in a tightly covered canister, so that 
 they may not take on any other flavors, and that none of 
 the aroma escapes. If the beans are in the slightest degree 
 damp, they will be hard to grind. They can be made fresh 
 and crisp by placing in a hot oven a few minutes, and cooling 
 quickly. — [Mrs. J. C. N. Y. 
 
 Cereal Coffee 
 
 The directions which are printed on the package in which 
 •cereal coffee is bought should be carefully followed, and the 
 same rules for tea and coffee, regarding fresh water and clean 
 pots, are applicable here too. Cereal coffee requires long 
 cooking, and when properly prepared is not only harmless, 
 l)ut delicious, nutritious and easily digested. — [A. G., Mass. 
 
 Homemade Cereal Coffee 
 
 To 1 qt wheat bran add 1 pt corn meal, % cup molasses, 
 and 1 egg. Mix well together, then spread in a pie pan about 
 Vz inch thick, and brown slowly and evenly in the oven. 
 Watch carefully, as it burns easily, and if burned it would spoil 
 the flavor. Some people like to add a very little butter or 
 salt to the mixture. When browned and dry, store in covered 
 tin cans. To make coffee use 1 cup of this cereal mixture for 
 1 qt coffee, and let boil 1 hour or more — it requires long 
 
CHOCOLATE AND LEMONADE 199 
 
 l>oilmg to bring out the flavor. If desired, 1 tablesp ground 
 coffee may be added during the last 5 minutes of boiling. Serve 
 with cream and sugar. — [Mrs. V. R. L., Pa. 
 
 Cocoa and Cocoa Shells 
 
 Use half and half scalded milk and boiling water in a 
 double boiler, allow 1 level teasp each of cocoa powder and 
 sugar for each cup of liquid, mix these well in a cup, fill gradu- 
 ally with the boiling mixture, stirring to free from lumps, and 
 then turn into the rest of the milk, boil 5 minutes, and serve 
 at once, with or without extra thick, sweet cream. First 
 boiling the cocoa in the water and then adding the scalded 
 milk is an improvement. Cocoa shells or "nibs" are cheap 
 and make a delicious drink. Be sure they are fresh. Allow 
 % cup cocoa shells or more to 1 qt boiling water and boil 
 gently at least 3 hours, then strain and serve hot with cream 
 and sugar. A little vanilla flavor added to cocoa or cocoa 
 shell "tea," after removing from fire, is liked by come. — [A. 
 V. N., N. Y. 
 
 Chocolate 
 
 Allow 2 ozs bitter chocolate for 1 qt boiling water and 
 scalded milk — half and half — and 4 level tablesp sugar. 
 Melt the chocolate and sugar in a very little hot water, stir 
 smooth, then gradually add the rest of the boiling water and 
 boil 5 minutes, after which add the scalded milk and boil 
 from 3 to 5 minutes longer, stirring to prevent boiling over 
 and a skin from forming on the top. — [A. V. M., N. Y. 
 
 Quick Lemonade 
 
 Melt 1 lb sugar with enough water to prevent burning, and 
 boil till it spins a thread, then add the juice of 1 doz lemons, 
 and the thin yellow rind of 3 or 4 lemons. Let the mixture 
 heat thoroughly, but do not allow it to come to a boil. When 
 cool, bottle and seal. Use 1 tablesp for each glass of lemon- 
 ade. Candy or dry the rest of the lemon rinds. Nice for 
 seasoning. — [Mrs. E. W. A., Minn. 
 
 Lemonade and Orangeade 
 
 Make a syrup by boiling together sugar and water, and when 
 cool use this to sweeten. A very, very little of the thin yellow 
 rind of the fruit may be cooked in the syrup. Allow juice of 
 1 lemon or orange for 1 glass water, (or both mixed — half 
 and half) sweeten with the sugar syrup, chill with ice, and 
 serve at once. — [A. G., Mass. 
 
200 FARM AND HOME COOK BOOK 
 
 Fruit Shrub 
 
 To 1 qt mashed, ripe fruit add 1 qt water, 2 ozs tartaric 
 acid, and let stand 24 hours, then strain, and to each pt liquid- 
 add 1 pt sugar Stir until the sugar is dissolved, then put in 
 bottles and let stand 2 days before corking and sealing. — [E. 
 W. L., W. Va. 
 
 Currant, Raspberry or Strawberry Shrub 
 
 Pick and wash 6 qts of the fruit, put in a jar, cover with 
 3 pts good cider vinegar, let stand 10 hours, then bring to the 
 scalding point, strain, and to each pt juice add 1 lb sugar and 
 boil 15 minutes. Pour into bottles, cork tightly and seal. 
 This is an excellent hot weather beverage. Use Vz cup syrup 
 for 1 pt water. — £Mrs. E. M. H., Wis. 
 
 Pineapple Shmb 
 
 Pare 1 large, ripe pineapple, cut out the "eyes," chop fine, 
 sweeten to taste, add 1 gal water, and let stand 3 days in a 
 temperature of about 90 degrees, or until it begins to ferment. 
 Bottle, cork tightly, and seal securely. Allow 2 tablesp of this 
 shrub for 1 glass water. — [M. B., 111. 
 
 ruit Punch 
 
 the juice of 1 doz oranges and V2 doz lemons, add 1 
 pineapple (fresh, grated, or canned), 2 ripe bananas, cut fine, 
 and any other juicy fruit or berry in season. Add water and 
 ice, and sweeten to taste. — [Mrs. F. S. T., Ct. 
 
 Tea Punch 
 
 To 1 qt cold tea (not strong), add the juice of 2 lemons 
 and 1 orange, 2 scant cups sugar, and 1 pt seltzer or soda 
 water. Cool with ice. A few raspberries, strawberries or chips 
 of pineapple may be added, if liked. — [Mrs. D. W. B., N. Y. 
 
 Harvest Punch 
 
 On very hot days, when the harvest hands are working in 
 the field, and the water jug is sent in to be replenished, mix 
 with the water, % cup each sugar and cider vinegar" and 1 
 level tablesp ginger. The harvesters will surely appreciate 
 this. — [No Name. 
 
 Blackben'y and Blueberry Cordials 
 
 Simmer blackberries with a very little water until they are 
 soft, then strain, and to each pt juice add 1 lb sugar, y2 oz 
 
GRAPE JUICE AND SYRUPS 201 
 
 cinnamon, scant i/4 oz mace, and 2 teasp extracts of cloves. 
 Boil 15 to 20 minutes, stirring often, then cool, bottle, cork 
 and seal. — [Mrs. F. S. T., Ct. 
 
 To 2 qts blueberries add 2 cups sugar, 1 cup v/ater, and boil 
 10 minutes, then strain, and when cold, bottle, cork and seal. — 
 IMrs. L. S., Minn. 
 
 To Keep Cider 
 
 Make the cider of nice, sound apples, and while still fresh, 
 strain, and heat, skimming the scum as it rises, but do not 
 boil. Fill the hot cider into glass fruit jars, and seal air 
 tight. This will come in handy in summer time for the harvest 
 hands. — [No Name. 
 
 Canned Grape Juice 
 
 Pick over and wash some nice ripe grapes, add a very little 
 water and cook as for jelly. When soft, strain through a jelly 
 bag, but do not squeeze the bag, as this would cloud the 
 liquid. To each pt strained juice add 1 cup sugar, boil 2 or 3 
 minutes, skim, bottle, cork, and seal while hot. When wanted 
 for use, mix with an equal amount of water. The sugar may 
 be omitted, if desired — many dyspeptics are ordered to drink 
 unsweetened grape juice. Must be sealed in air-tight jars. — 
 [K. A. D., N. D. 
 
 Syrups 
 
 Use only the best sugar and soft, filtered water, if possible, 
 as this will save the trouble of clarification, which is necessary 
 when inferior ingredients are used. Pour the water cold over 
 the sugar, and let it slowly melt. Boil by gentle heat, and 
 then keep simmering until it syrups. Buy the essence and 
 tincture from a reliable druggist. 
 
 To make plain syrup, add to 6 lbs sugar Vz gal water. Boil 
 until thoroughly dissolved and syrupy, and then filter. 
 
 To make clove syrup add to 1 lb plain syrup 30 drops 
 quintessence of cloves. Bottle and shake well before using. 
 To make orange syrup add to 1 lb plain syrup 2 ozs tincture 
 of orange peel. For pineapple syrup add to 1 gal plain 
 syrup % oz tartaric acid and 1 oz essence of pineapple. For 
 raspberry syrup add to 1 gal plain syrup % oz tincture of 
 tartaric acid and Vz oz essence of raspberry. For sarsaparilla 
 syrup, add to 1 gal plain syrup 10 drops oil of anise, 20 drops 
 oil of wintergreen, and 20 drops oil of sarsaparilla. To make 
 nectar add to 1 lb plain syrup 30 drops essence of nectar. 
 
 To make rose syrup allow for 1 lb fresh rose petals 1 qt 
 clear water and 4 lbs granulated sugar. Put water in porcelain- 
 
202 FARM AND HOME COOK BOOK 
 
 lined kettle, bring to boiling point, add rose petals, cover, 
 take from fire, and stand away over night. Next morning 
 strain through a fine cloth, add the sugar, and boil until 
 sugar is entirely dissolved and "syrupy," Fill into clean 
 bottles, press in good, clean corks that have been soaking in 
 boiling water, to which a pinch of baking soda was added, and 
 dip the tops of bottles (cork and all) into melted wax or paraf- 
 fine. Keep in a cool place. Fine rose flavor for cakes, ice 
 creams, ices, icing, drinks, candies, etc. — [A. G., Mass. 
 
 Imitation Maple Syrup 
 
 Boil 1 doz clean corn cobs (red are best), from 1 to 2 hours, 
 in enough water to leave nearly 1 pt liquid, when done, then 
 strain, add 2 lbs brown sugar, and boil until as thick as 
 desired. This syrup has a fine flavor, very much like maple 
 syrup. — [Mrs. J. L. R., O. 
 
 Silver Drip Syrup 
 
 To 3 cups sugar add 1 cup water and i/^ teasp purifier, and 
 boil 15 minutes, then skim or strain. Nice to ser\e with warm 
 cakes. The purifier is made as follows: Mix and sift together 
 three times 1 teasp each flour, sugar, and powdered alum. This 
 mixture can be kept on hand and used as needed. — [Mrs. C. 
 H. Y., Mo. 
 
 Soda Syi'up 
 
 To 2 lbs sugar add 2 ozs tartaric acid and l^/^ qts boiling 
 water. Stir until the sugar is dissolved, and let cool, then 
 add 1 oz of any preferred flavoring, and the beaten v/hites of 
 3 eggs. Put 2 tablesp of this syrup in a glass half full cold 
 water, and stir in scant ^ teasp soda. — [Mrs. E. T., Vt. 
 
 Cherry Syrup 
 
 Boil ripe cherries with a very little water, and when soft, 
 strain through a jelly bag. For each qt juice allow 3 lbs sugar. 
 Put the sugar on with freshly boiled water, allowing 1 pt 
 •water for every 3 lbs sugar. Stir until dissolved, then add 
 the cherry juice, bring to a boil, skim, and boil rapidly for 
 1 or 2 minutes. Bottle, cork and seal. This syrup is delicious 
 with hot cakes, or for flavoring puddings, sauces, ice cream, 
 etc. — [Mrs. O. M. P., N. H. 
 
 Toast Water 
 
 Cut slices of stale bread % inch thick, put in slow oven 
 to crisp, and when a golden brown, break in pieces, add an 
 equal amount boiling water, let stand 1 hour, then strain, 
 and serve hot or cold with or without sugar. — [J. H. 
 
BEEF AND OYSTER TEA 203- 
 
 Rice Water 
 
 Wash 2 tablesp rice first in cold water and then in hot water, 
 add 1 qt cold water, let simmer gently 1 hour, then strain, 
 and add salt and sugar to taste. Serve as it is, or diluted with 
 milk. — [J. H. 
 
 Barley Water 
 
 Wash 3 or 4 teasp pearl barley and put over the fire with 
 a little cold water. Boil 4 or 5 minutes, then drain, rinse in 
 cold water, add 1 qt fresh cold water, let come to the boiling 
 point, and then simmer slowly until reduced to about 3 cups 
 liquid. Add salt and sugar to taste and serve as it is, or 
 diluted with milk. — [J. H. 
 
 Oyster Tea 
 
 Chop fine 2 doz oysters, add 1 pt cold water, boil 5 minutes, 
 strain, season with salt and pepper, and serve with crisp oyster 
 crackers. — [M. P., N. H. 
 
 Beef Tea ' 
 
 Cut 2 lbs top-round beefsteak in %-inch pieces, put into a 
 porcelain-lined or agate saucepan, cover with, pounded ice 1 
 inch thick, and let stand about 2 hours. Then put over the 
 fire, let heat nearly to the boiling point, and strain. Another 
 way is to put into an earthern jar the same amount of beef 
 round, with a knuckle of veal, broken up. Cover the jar and 
 place in a large saucepan of boiling water, and let boil slowly 
 5 or 6 hours, after which the jar will be well filled with 
 meat juice. Strain and cool. It will jelly. Serve cold in 
 summer, and dissolved in a little hot water in winter. Remem- 
 ber that this is extract of beef, and therefore a little of it 
 goes a long way. — [A. G., Mass. 
 
 Flaxseed Tea 
 
 Wash 2 tablesp whole flaxseed, add 1 qt boiling water, let 
 boil 1 or 2 hours, strain, and add lemon juice and sugar to 
 taste. Very soothing and good for those suffering with a 
 cold. — [J. H. 
 
 Serve cold chocolate or cocoa topped off with whipped 
 cream. — [E, M. C, Mich. 
 
 Add a little rolled oats to lemonade, on days when it is 
 'almost too hot to eat." — [Mrs. D. L. P., Cuba. 
 
204 FARM AND HOME COOK BOOK 
 
 Freshly made buttermilk, nice and clean, chilled on ice, 
 and sweetened to taste, is a very healthful beverage. — [A. G,, 
 
 Mass. 
 
 Beat 1 egg, put in a glass with 1 tablesp sugar, mix well 
 and fill with hot, sweet cider, stirring constantly. — [F. L. 
 R., Ct. 
 
 Cook rhubarb in plenty of water, strain, sweeten to taste, 
 and boil about 5 minutes. This is nice syrup to add to lemon- 
 ade. — [E. B., Mass. 
 
 Put 1 level teasp ground ginger in a pt pitcher, add a 
 dash of grated nutmeg, the juice of 1 lemon, sugar to taste, 
 and fill up with boiling water. Steep a few minutes, then 
 strain. — [F. L. R., Ct. 
 
 Moisten 1 oz finely ground tea with cold water, let stand j 
 20 minutes, then pour on 1 pt fresh boiling water, and steep 1 
 1 minufe, but no longer, — [Mrs. D. W. B., N. Y. ; 
 
 [PASTE ADDITIONAL RECIPES HERE] 
 
Ices, Ice Qream and Qonfections 
 
 HAT is more delightfully cooling and refresh- 
 ing than frozen fruit ices and ice cream? And 
 not only are they most palatable, but ice cream 
 is nourishing as well, and of great value in the 
 sick room. Pure, homemade candies also pos- 
 sess dietetic value, and when partaken of spar- 
 ingly and only occasionally, can do no harm, except perhaps 
 to those whose state of health requires total abstinence from 
 all sweets. The following directions and recipes will doubt- 
 less answer all the needs of the family of average 
 means, in that particular branch of the art of cookery. 
 
 How to Freeze Ices and Creams * 
 
 Small freezers, for family use, can now be had at such 
 reasonable prices, that almost nine out of every ten house- 
 keepers can count a freezer among her necessary cooking uten- 
 sils. On farms where milk, cream, eggs and fruit are plenti- 
 ful, the chief item of expense, when making ice cream, is the 
 ice — unless the farm can also boast of a well-filled ice-house — 
 but even if not, 5c or 10c worth of ice will go a long way. 
 
 Put the ice in a bag and crush fine by pounding with a 
 wooden mallet or the broad side of an axe — there should be 
 no pieces larger than a walnut — the finer, the better. Use 
 three parts coarse rock salt to one part crushed ice, 
 evenly distributed and pack closely and solidly around the can 
 in the freezer. The cream will freeze more quickly if more 
 salt is used, but will not be so fine grained. Remember that 
 freezing increases the bulk of the cream mixture, and there- 
 fore never fill the can more than three-quarters full. The 
 ice and salt need come up no further than the contents of can. 
 
 Cover the can closely, adjust the top, and make sure that 
 the can fits in the socket, so that the crank may be turned 
 readily. Turn the crank slowly and steadily at first, after- 
 wards more rapidly, until it becomes difficult to turn, which 
 is the sign that freezing has been accomplished. More ice 
 and salt may be added, from time to time, if necessary, but 
 the water should not be drawn off before the freezing is 
 done, unless it gets so high that it threatens to run over into 
 the can. It is the salt water that does the freezing, and it is 
 the salt that melts the ice, and the more salt, the quicker the 
 
 205 
 
206 FARM AND HOME COOK BOOK 
 
 ■freezing, although, as before mentioned, quick freezing 
 produces a coarse grained cream. 
 
 After the mixture is well frozen, draw the water off, care- 
 fully remove cover and dasher, and pack the cream down 
 solidly, then return the cover, closing the opening in same 
 securely with a cork, and repack the freezer, using four parts 
 crushed ice to one part salt. Cover with a piece of carpet or 
 quilt, and let stand at least two or three hours to "ripen," 
 before serving, although it may stand even longer. 
 
 Lemon or Orange Ice 
 
 For a lemon ice boil together 20 minutes 2 cups sugar with 
 4 cups water, or until it syrups, then add % 'iup strained 
 lemon juice, let get cold, and then freeze. Proceed the same 
 for orange ice, only use less lemon — about i/4 cup lemon juice 
 — and 2 cups orange juice, with the grated rind of 2 oranges. 
 
 Strawberry, Raspberry and Currant Ices 
 
 To 1^/^ cups sugar add 4 cups water and boil 2 minutes, or 
 until it syrups, then add either 2 cups strawberry, raspberry 
 or currant juice (a mixture of half raspberry and half currant 
 is nice), and in the case of strawberry or raspberry alone, 
 add to the former 1 tablesp and to the latter 2 tablesp lemon 
 juice. Let the mixture get cold, and then freeze. To obtain 
 the pure fruit juice, mash, heat a little, but add no water, and 
 squeeze through a cheese cloth bag. Strain again if the liquid 
 does not look clear enough. 
 
 Milk Sherbet 
 
 Mix together l^^ cups sugar and the juice of 3 lemons (if 
 small or not very juicy, use 4 lemons) and then add, slowly 
 and gradually, stirring constantly, 4 cups milk. If this is 
 carefully done, it will not curdle, but if it should happen 
 to curdle, it will not spoil che sherbet, though it may not 
 look so nice. Freeze. 
 
 Peach Sherbet 
 
 To 2 cups sugar add 1 qt water and about 10 peach kernels, 
 and boil 20 minutes, then add 1 teasp clear granulated gela- 
 tine, soaked in 2 tablesp cold water, and stir until dissolved. 
 Let get cold, and then add l^^ cups mashed peach pulp (fully 
 ripe peaches mashed through a sieve), and the juice of 1 
 lemon and 2 oranges. Freeze. 
 
 Coflfee Sherbet 
 
 To y2 or % cup finely ground coffee add 1 beaten egg and 
 the crushed shell, then stir in V2 cup cold water, and when 
 
GRAPE SHERBET AND ICE CREAM 207 
 
 well mixed, add 6 cups boiling water and let boil 2 or 3 min- 
 utes, but no longer, then add 2 teasp clear granulated gela- 
 tine soaked in 2 tablesp cold water, and stir till dissolved, then 
 strain through cheese cloth wrung out of hot water. Add to 
 the strained liquid l^^ cups sugar, and when dissolved and 
 cold, freeze. Serve in glass cups, each one topped off with a 
 spoonful of whipped cream. 
 
 Grape Sherbet 
 
 To 1 pt sugar add 1 qt water and boil 20 minutes, then add 
 1 teasp clear granulated gelatine soaked in 1 tablesp cold 
 water, and when dissolved, remove from fire, add 1 pt clear 
 grape juice, and the juice of 2 lemons. Cool and freeze. 
 
 Pineapple Frappe 
 
 To 11/4 cups sugar add 2 cups water and boil 15 minutes, 
 then add juice of 3 lemons and a fresh pineapple, shredded 
 (or canned pineapple, but in that case use less sugar in the 
 syrup). Remove from fire and stir in 2 cups cold water, and 
 when cold, freeze, using equal parts of ice and salt. Other 
 juicy fruits or berries can be used the same way. 
 
 Vanilla or Chocolate Ice Cream 
 
 Mix well together 1 cup sugar, 1 tablesp flour and Vs teasp 
 salt, then add 1 beaten egg, and very gradually 2 cups hot 
 milk. Cook in a double boiler 20 minutes, stirring constantly, 
 and when cold add 1 qt cream (thin), and 2 tablesp vanilla 
 extract. The mixture should be nice and smooth, like custard, 
 but should it happen to curdle, it will not show after freez- 
 ing, nor affect the taste. Freeze. For chocolate ice cream 
 use only 1 tablesp vanilla, and add 1 or IVz squares of bitter 
 chocolate, or an equal quantity of cocoa. Ice creams should 
 taste very sweet before freezing. For variety, when making 
 vanilla ice cream, burn half the sugar (to make a caramel) 
 and add it to the hot custard. Chopped nut meats added to 
 vanilla ice cream is also nice. 
 
 Coffee Ice Cream 
 
 Scald together iy2 cups milk and V2 cup freshly made, 
 strong, black coffee, then gradually add this to 1^4 cups sugar 
 mixed with 2 beaten eggs and a pinch of, salt, stirring vigor- 
 ously, and cook in a double boiler until thickened, then add, 
 slowly and gradually, 1 qt cream, stirring constantly, and let 
 stand on back of range about 20 minutes. Cool and freeze. 
 
208 FARM AND HOME COOK BOOK 
 
 Unboiled Foundation Cream 
 
 Into a bowl put the white of 1 egg, ^/^ tablesp cold water, 
 and 74 teasp vanilla, and beat until well mixed, then add 
 gradually 1 lb confectioner's sugar (or a little less), until stiff 
 enough to handle or knead. This cream can be used in various 
 ways. For creamed walnuts, break off small pieces, shape into 
 small, flat cakes, and press half a walnut on either side of 
 each cake. For chocolate cream drops, shape into small balls, 
 stick on end of knitting needle or a toothpick, and dip in 
 melted chocolate, to which no water has been added. For nut 
 bars, work chopped nut meats into the cream, and cut in small 
 bars. The cream can be flavored and colored to suit. 
 
 Colorings for Candy 
 
 Prepared cochineal is harmless and tasteless, used in small 
 quantities, and produces all the pretty and varying shades from 
 a light pink to a deep red. Buy 1 oz powdered cochineal at 
 the drug store and boil it with 5 grains bi-carbonate of soda 
 and % pt soft water until reduced one-half, then add 2 
 drachms erch of powdered alum and cream of tartar, let boil 
 10 minutes longer, and strain through double cheese cloth. 
 Bottle and cork. From 5 to 10 drops is enough to color candy. 
 
 A nice yellow color is obtained by using more or less of the 
 grated rind of an orange, or the following preparation: Boil 
 1 oz English hay-saffron in 1 pt water until reduced one-half, 
 then strain, and bottle and cork. Be careful not to use too 
 much of this coloring, or you may find the flavoring objec- 
 tionable. 
 
 Pretty amber or light brown colors can be obtained by using 
 a few drops, more or less, of caramel, which is prepared as 
 follows: Put V2 pt sugar in a granite-ware kettle over the 
 fire, and stir constantly until it melts and begins to smoke and 
 burn, then quickly add V2 pt water, and stir and boil until a 
 thick S3^rup, the consistency of molasses. Bottle and cork. 
 Will keep a year. 
 
 Use spinach greens to obtain green shades. Boil down to a 
 very small quantity, then strain and boil the juice again until 
 it curdles, after which strain again and let the soft residue 
 dry in the air until it forms a thick paste, then rub in an equal 
 quantity of powdered sugar, and when smooth, put away in 
 a covered glass jar. 
 
 Peppermint Drops 
 
 Stir until dissolved 1 V2 cups sugar and V2 cup boiling water, 
 then boil 10 minutes, remove from fire, add 6 to 8 drops oil 
 of peppermint, and beat until the right consistency to drop 
 from tip of spoon on buttered paper. 
 
NO. I — PRETTY DECORATION FOR CHRISTMAS TABLE. 
 
NO. II— A PATRIOTIC TABLE FOR THE FOURTH OF JULY. 
 
MOLASSES AND CREAM CANDY 
 
 Gum Drops or Wafers 
 
 Soak 1 oz gum tragacanth (bought at drug store) in 1 cup 
 cold water about 2 4 hours, and then rub through a fine wire 
 sieve. Knead in enough confectioner's sugar so the mass can 
 be handled, and add flavoring and coloring as preferred. Roll 
 thin on a smooth board dredged with confectioner's sugar, cut 
 in small squares or fancy shapes, and roll in granulated sugar. 
 
 Plain Molasses Candy 
 
 Put 3 tablesp butter in a small granite-ware kettle, place 
 over fire, and when melted, add 2 cups molasses and % cup 
 sugar, stirring until sugar is dissolved. Boil steadily until, 
 when a little is dropped in cold water, the candy will become 
 brittle. Stir constantly, to prevent burning and boiling over. 
 Just before removing from the fire, add 1 tablesp vinegar, 
 and pour the mixture on a well-buttered pie plate. When cool 
 enough to handle, pull until the candy is porous and light 
 colored, using the hands, well buttered, but be careful to 
 handle the candy lightly, between fingers and thumbs. Squeez- 
 ing between the hands would spoil it. Cut in small pieces with 
 a sharp knife, and arrange on buttered plates to cool. 
 
 Velvet Molasses Candy 
 
 Put over the fire, in a granite-ware kettle, 1 cup molasses, 
 3 cups sugar, 1 cup boiling water, and 3 tablesp vinegar. 
 When it reaches the boiling point, add i/^ teasp cream of 
 tartar, and boil until, when a little is dropped in cold water,, 
 it will become brittle. Stir constantly, and when nearly done, 
 add V2 cup melted butter and i/4 teasp soda. Pour on a but- 
 tered pie plate, and when cool enough to handle, pull, same as 
 directed in recipe for plain molasses candy, working in, while 
 pulling 1 teasp vanilla and i/^ teasp lemon extract, or a few 
 drops of peppermint or oil of wintergreen. 
 
 Sugar Candy 
 
 Put 2 tablesp butter in a granite-ware kettle, and when 
 melted add 2 cups sugar and V2 cup vinegar. Stir until sugar 
 is dissolved, and boil until when a little of the mixture is drop- 
 ped in cold water it will become brittle. Pour on a buttered 
 pie plate, and pull, the same as molasses candy. 
 
 Cream Candy 
 
 Into an agate-ware kettle put 3 cups sugar, i^ cup boiling 
 water, V2 tablesp vinegar, and ^A teasp cream of tartar. Stir 
 until the sugar is dissolved, then boil without stirring until 
 it will brittle when a little is dropped in cold water. Pour on 
 a buttered plate, and as soon as it can be handled, pull until 
 
210 FARM AND HOME COOK BOOK 
 
 white and glossy, meanwhile working in any desired flavor — ■ 
 lemon, orange or vanilla extract, or a few drops of oil of win- 
 tergreen or sassafras, or peppermint. Cut in small pieces and 
 lay on a buttered plate to cool. 
 
 Old-Fashioned Butter Scotch 
 
 Boil together until it will brittle, 1 cup sugar, i/4 cup molas- 
 ses, 1/2 cup butter, 2 tablesp boiling water, and 1 tablesp vine- 
 gar, then pour on a buttered plate, and before it hardens, 
 mark in squares with a knife. If liked, a little vanilla ex- 
 tract or cinnamon may be added, after removing from fire. 
 
 Plain Butter Taffy 
 
 Boil until it brittles, 2 cups brown sugar, i/4 cup molasses, 
 2 tablesp each vinegar and water, and % teasp salt. When 
 nearly done add i/4 cup butter, and after removing from fire, 
 2 teasp vanilla extract. Pour on a buttered plate, and before 
 it hardens, mark in squares with a knife. 
 
 Horehound Taffy 
 
 Buy any desired quantity of pressed horehound at the drug 
 store, cut off a piece about 1 inch square, and steep 1 minute 
 in 2 cups boiling water, then strain through a double cheese 
 cloth, add 3 cups sugar and ^^ teasp cream of tartar, and boil 
 until it will brittle, then pour on a buttered plate, and before it 
 liardens, mark with a knife in small squares. 
 
 Chocolate or Nut Caramels 
 
 Put 2^/^ tablesp butter in a kettle over the fire, and when 
 melted add 2 cups molasses, 1 cup brown sugar, and i/^ cup 
 milk. Stir until sugar is dissolved, let come to the boiling 
 point, then add 2 or 3 squares bitter chocolate, and stir until 
 it is melted. Boil until, when a little is dropped in cold 
 water, it can be shaped into a soft, firm ball, between the 
 :fingers, then remove from fire, add 1 teasp vanilla, pour on a 
 buttered plate, and when cool, mark in inch squares v/ith a 
 sharp knife. To make nut caramels, add to the above 1 lb 
 English walnuts, chopped fine, or V2 lb blanched almonds, 
 chopped, or any other nut meats. 
 
 Cocoanut Candy 
 
 Put 2 teasp butter in a granite-ware saucepan, and when 
 melted add 1 V2 cups sugar and 1 cup milk, and stir until sugar 
 is dissolved. Boil 12 minutes after it begins to boil, then 
 remove from fire and add V2 teasp vanilla and i/4 cup grated 
 or shredded cocoanut, and beat until creamy, then pour on a 
 buttered plate, cool, and mark in squares with a sharp knife. 
 Any nut meats may be used instead of cocoanut. 
 
Table Equipment and Etiquette 
 
 N this chapter no atiempts are made to deal 
 with knotty problems of formal dining 
 etiquette, or to suggest elaborate functions 
 which the average farm housewife, minus 
 hired help, would be unable to carry out. 
 There are books aplenty on such subjects, and anyone who 
 can afford time and money to live or entertain in lavish 
 and formal style can afford to buy such books, and need 
 not turn to this humble little volume for the desired informa- 
 tion. But the endeavor is, rather, to point out the "little 
 things" pertaining to refinement that are so easily over- 
 looked, unless we take time to think and train ourselves to 
 an everyday observance of them, to the end that good 
 manners may become a part of us, so to speak, and enable 
 us to ''hold our own" in any society, without awkwardness 
 or embarrassment. In this, as in all other accomplish- 
 ments, ease comes with constant practice. 
 
 The Dining Room 
 
 It is a mistake to clutter up any room in the house with 
 an odd assortment of dust collecting things that serve neither 
 for use nor ornament, and this applies with emphasis to the 
 dining room, which should he plainly furnished with such 
 necessary articles as one can afford, and be an altogether 
 bright and cheerful looking room. Red is a favorite color 
 for dining room paper, with yellow and lively greens as close 
 seconds. Pictures always show off best against rather plain 
 papers, and the pictures themselves had far better be few 
 and good, than many and poor or inappropriate. All the 
 appointments of a dining room should radiate brightness and 
 cheerfulness. That everything should be immaculately clean 
 goes without saying, and another most important point, too 
 often neglected, is the ventilation. Fresh air, and plenty of it, 
 is an absolute necessity and will do much toward promoting 
 digestion and good humor. Let the housewife not forget that 
 
 211 
 
212 FARM AND HOME COOK BOOK 
 
 fresh air can be warmed more easily than stale air, and that 
 fresh air costs nothing. A few growing plants add to the 
 attractiveness of a dining room, as do clean window panes 
 and plain white curtains. Let the room in which the whole 
 family assembles three times a day be as nice as you can 
 plan and make and keep it. 
 
 The Dining Room Table 
 
 Some one once remarked facetiously that the best decoration 
 for a dining room table is a well-cooked dinner, and in this 
 he was not so far wrong, though he might have gone further 
 and said that the best dinner might be served in an unappe- 
 tizing manner, and even a plain meal be made appetizing 
 by the way it is served. It is a mistake to use nice table 
 linen and dishes only for very special occasions, or when 
 entertaining company. Such a system makes everyone, and 
 especially the children, rather awkward when the special 
 occasions with their special table display do come along. 
 It would help wonderfully to induce everyone to use his best 
 table manners always, if nice table equipment were an every- 
 day affair — the influence of environment is not a theory, but 
 a fact. 
 
 The table should be spread first with a "silence cloth," made 
 of two layers of white outing or Canton flannel, and then with 
 a white table cloth. Even if the latter is not fine linen, as 
 long as it is clean it will b^ all right, and careful table 
 manners will make too frequent changes unnecessary. A 
 little doily in the center, with a small fern or a vase of flow- 
 ers, adds a bright touch which costs nothing. The table should 
 be set with care, and no necessary article omitted, so as to 
 obviate unpleasant excursions to pantry and kitchen during 
 the progress of the meal. The little son or daughter can 
 be trained to save the mother considerable work, in setting 
 and clearing the table, and in serving the meal. Put a 
 plate at each place, the forks at the left side, and the knives 
 and spoons (including tea spoons) at the right side. The 
 napkins may be placed either on the plate or on the left 
 side, and the water glass should be placed a little to 
 the right of the plate, at the head of the knives, while the 
 little bread plates or butter patties are placed in a correspond- 
 ing position at the left side. 
 
 Ihe soup plates should be placed near at hand to the one 
 who is to serve from the tureen, and each person be served 
 by a certain member of the family whose duty or turn it is 
 to play waiter or waitress for that week, the same one also 
 

 
 NO. Ill— WITH BLOSSOMS AND BUTTERFLIES. 
 
NO. IV— CHRYSANTHEMUMS AND "JAP" LANTERNS 
 
TABLE EQUIPMENT AND ETIQUETTE 213 
 
 quietly removing the empty plates. Always serve full plates 
 and remove empty plates from tlie right, but in presenting 
 dishes or platters for the individual to help himself, serve 
 from the left. After the soup course the meat, vegetables and 
 potatoes, which, already dished, had been left in the warming 
 oven, may be placed on the table and be served individually 
 by the appointed waiter, or passed around from hand to hand, 
 the waiter removing the plates, dishes and platters after this 
 course, and placing the dessert plates and dessert. All 
 extra plates and cups and saucers, and everything necessary 
 for serving the meal, should be in readiness on a little side 
 table or side board, before beginning the meal, and the 
 empty plates and dishes and platters removed noiselessly and 
 carried out on a big tray, so as to save running about as much 
 as possible, which would otherwise create an undesirable air 
 of confusion. 
 
 All these directions may sound rather formidable, and seem 
 rather too much for everyday use, when "hustle" is the 
 watchword, but they are in reality most easily carried out, 
 if everything is done with precision according to a fixed 
 system, by trained and willing hands. It is only by con- 
 stantly practising good manners that one can become thor- 
 oughly conversant with them, and it is both elevating and 
 inspiring to do one's best, always, and to cultivate refinement 
 in all we say and do. * 
 
 Table Manners 
 
 It should be counted an unpardonable offense to appear at 
 table any other way but clean. No matter how heavy or 
 dirty the work one must do, water and soap, and a comb and 
 clothes brush will help one to "spruce up" in a few minutes. 
 The practice of cleanliness inspires respect and promotes self- 
 respect. It is decidedly worth while to cultivate both. When 
 men have been working in the fields and their boots are 
 plastered with earth or ill-smelling matter, let them remove 
 the boots and slip into a handy pair of slippers. The change 
 is restful to the feet and takes but a few minutes to accom- 
 plish. In like manner children should be taught the gospel 
 of cleanliness. 
 
 Let the conversation at table be bright and cheery, and 
 on no account let troublesome or unpleasant subjects be 
 broached, nor permit any personal grievances to be aired. 
 The state of mind has considerable to do with the digestion, 
 which in turn affects nutrition. To adapt a scriptural passage;. 
 
214 FARM AND HOME COOK BOOK 
 
 "Better a crust with a happy spirit, than a full meal with 
 contention." 
 
 Teach the children to be quiet in voice and manners, not 
 to make a "sucking" noise when drinking soup, to take the 
 soup from the side of the spoon, not to tip their plates, nor 
 spread the contents over the edge of the plates, to handle 
 forks and knives properly and never to put the latter in 
 their mouths, or use it to convey food to their mouths, not 
 to "play" with the dishes or food, not to drink with the 
 mouth full of food, to thoroughly chew and swallow each 
 mouthful, and to make as little noise as possible all through 
 the process of eating their meals. 
 
 It goes without saying that parents want to teach by 
 example as well as precept, and though it may be some 
 trouble and require much patience to teach children how to 
 conduct themselves properly, it is something that ought to 
 be done, and had much better be done sooner than later. It 
 is hard to teach an old dog new tricks. There is no patent 
 on refinement, and all who will may cultivate it, to their own 
 satisfaction and to the delight of all with whom they may 
 come in contact. The term "country boor" is a reproach 
 which none should be willing to stand for in this age of 
 progress for all. 
 
 Special Table Decoratioiis 
 
 ( SEE ILLUSTRATIONS ) 
 
 No. I — A very simple and easily managed decoration for 
 the Christmas supper table is shown in the illustration on 
 another page. The cloth is white and the holly ribbons, 
 green on a red back-ground, can be of silk ribbon or cotton, 
 with the real leaves appliqued, or of crepe paper. Two long 
 strips should be crossed at the center of the table, allowing 
 the four ends to come to the edge of the tablecloth. In the 
 center place a tiny Christmas tree decorated with small red 
 candles and bright bits of tinsel, but do not hang anything 
 heavy on the tree, nor dress it too elaborately. The tree 
 should be firmly fixed in a wooden brace or stand, painted 
 green, or concealed with green branches. Put red candles 
 in the candlesticks and shade them with any appropriate 
 shade you can buy or can make, but be sure they are placed 
 on straight, over a wire frame, the upper edges protected 
 with a strip of asbestos. The shades can very easily be 
 made of crepe paper. 
 
SPECIAL TABLE DECORATIONS 215^ 
 
 No. II — For a Fourth of July luncheon or supper, the 
 decoration suggested in the illustration would be most 
 appropriate. The ribbon, as in the case of the Christmas 
 table, can be of silk, cotton or crepe paper, and the centerpiece 
 is simply composed of a tall vase placed in a fern dish, and 
 both decorated v/ith ferns and flags. The latter can be of 
 silk, cotton or paper, and two of them should be crossed at 
 the head of each plate. The napkins might also be of crepe 
 paper, with flag designs. 
 
 No. Ill — For uny special occasions, such as a birthday cele- 
 bration or wedding anniversary, occurring during the season 
 when blossoms are plentiful, the decoration suggested in the 
 illustration would be most dainty. Use blossoms in profusion, 
 let the ribbon streamers be pink, and the butterflies made of 
 gaily colored crepe or tissue paper. The whole decorative 
 scheme should be light and airy, suggestive of, and in harmony 
 with the sweet spring season. 
 
 No. IV — In fall, when dahlias and chrysanthemums are 
 plentiful, a very handsome centerpiece for the table can be 
 built up with a tall vase filled with flowers of gorgeous color- 
 ing, and pliable green stems or stripped branches to hold 
 small, gaily-colored Japanese lanterns. Between each plate 
 place a beautiful chrysanthemum on four pressed autumn 
 leaves of maple or oak, as suggested in the illustration. 
 
 No. V — When summer is at its hight, it is an easy matter 
 to fix up attractive and appropriate table decorations, simple- 
 or elaborate, as the occasion may warrant. The illustration 
 shows a pretty, low and broad glass bowl, filled with gay 
 flowers and foliage, and placed on a mirror, the edge of 
 which is hidden under a close border of small flowers — any 
 kind that does not wither easily. 
 
 No. VI — Yellow pumpkins, scraped clean inside, and a candle 
 placed in the top one, the face openings covered inside with 
 red tissue paper, form the chief table decoration for a 
 Hallow-e'en party. Arrange three in a group, and fill these 
 with nuts and candy, replacing the caps, and on the top of 
 these carefully place the "face" pumpkin with the candle 
 inside. Group three ears of red corn and three red apples 
 between each pumpkin, dispose red candles in a circle around 
 these, and place a large green pumpkin leaf under each plate^ 
 
216 FARM AND HOME COOK BOOK 
 
 Gannin^ and Ppesevvin^ Hints 
 
 Envelop glass jars in towels wrung out of hot water, pour 
 the fruit in slowly, and the jars will not break. Screw on cov- 
 ers as tight as possible, being sure that the rubber shows all 
 around the cover. Never turn the covers on the cans after 
 they have cooled, for it loosens instead of tightening them. It 
 also loosens them to lift the cans by the tops, after they are 
 sealed. — [N. L., Tenn. 
 
 When I can pears, I first wash, peel and core the fruit and 
 then put the cores and parings into a preserving kettle and 
 pour in enough water to almost cover. Boil until the juice is 
 all extracted, then strain through a jelly bag, add 1 cup sugar 
 for each qt fruit, let boil up and then drop in the pears and 
 boil them till tender. When done, skim out the pears, drop 
 them into hot jars, boil the syrup a little longer, and then 
 pour it over the fruit in the jars and seal while hot. — [Mrs. 
 R. W.. Me. 
 
 In canning tomatoes last fall I ran short of jars, so, instead 
 of putting meat and juice in jar, I drained off all the juice pos- 
 sible, which I then put through strainer to rid of seeds. The 
 meaty portions were canned, the clear juice was put scalding 
 hot into clean, hot bottles, clean corks inserted, and a solid 
 coating of fruit sealing wax given to cork and top of bottle. 
 The bottle was inverted and plunged into hot wax, as the easi- 
 est way. Each bottle when opened, makes soup for four, with 
 addition of milk and thickening. — [Mrs. R. J. F. 
 
 Berries canned cold with sugar, without cooking, may 
 deceive you into thinking that they have spoiled for they will 
 work some and rnake the outside of the jar sticky with juice 
 and mould, but this will not affect the contents of the jar. 
 Before using, clean the outside of the jar thoroughly and pour 
 the contents in a dish and let stand several hours to throw off 
 the acid gases. Berries canned this way are nice served with 
 ■cream. — [Mrs. E. B. L., Me. 
 
 Many housekeepers make little ceremony canning berries of 
 any kind. The main thing is to use only good, ripe berries. 
 Pick as they ripen, put into jars and pour over them boiling 
 hot syrup made of sugar and water. Have the glass overflow- 
 ing full, seal while hot, and then set the jars in a pail or boiler 
 of boiling water which more than covers the jars. Cover the 
 pail closely and throw a cloth or quilt over it, and let stand 
 until cold. Be sure that the tops are screwed on the jars as 
 tight as possible. — [Miss F. L. R., Ct. 
 
Qannin^ and Preserving 
 
 URING the spring, summer and early fall 
 months, the good housekeeper on the farm 
 finds her hands full, for in each of those 
 seasons Mother Nature provides something 
 in the line of fruit or vegetable which needs 
 to be canned or preserved for use during the 
 bleak and barren months of winter, begin- 
 ning with the earliest berries and garden truck and winding 
 up with the late pears, peaches, plums, etc., in the fall 
 months. To do one's own canning and preserving means 
 much warm work during the warm seasons, but it also 
 means many dollars saved and a wholesome and bounteous 
 table supply for the greater part of the year. Therefore^ 
 every good housekeeper is interested in canning and pre- 
 serving recipes, and it is hoped that among the following 
 she will find many that will please her and perhaps point 
 the way to new methods or combinations. 
 
 Methods of Canning 
 
 There are two canning methods most generally used, the 
 first being to boil the fruit in a syrup and then filling into 
 the jars and sealing while hot. The second method is a little 
 more troublesome, but thought by many cooks to be the 
 best. The glass cans are filled with the fruit and sugar or 
 juice, raw or partly cooked, the covers adjusted loosely, and 
 the cans then set in a boiler of water and boiled for a pre- 
 scribed time. Hay or pieces of wood are first placed in the 
 bottom of the boiler, and hay or cloths packed between the 
 jars, so they will not crack, and the water is allowed to come 
 almost but not quite up to the tops of the jars. The boiler 
 is closely covered during the boiling process, to retain the 
 steam. When they have boiled or steamed long enough the 
 jars are removed from the boiler, each one filled full with 
 juice or syrup, the rubbers adjusted, and the covers screwed 
 down as tight as possible. 
 
 217 
 
!218 FARM AND HOME COOK BOOK 
 
 About the Jars for Canning \ 
 
 Of course, the jars must be perfectly clean, the covers ■ 
 ditto, and fit exactly, and the rubbers new and of good quality. 
 
 Sometimes, though very seldom, two old rubbers that seem | 
 
 good can be used in place of one new one, but it is always I 
 
 more or less of a risk to try this. Jars, covers and rubbers ■ 
 
 about which there is the least bit of doubt had better be ' 
 
 kept for very sweet or spiced preserves, catsups or hot rel- j 
 ishes, that do not spoil easily. The wise housekeeper, as 
 soon as she empties a glass jar of its contents, immediately 
 
 washes and dries the jar, cover and rubber band, and puts ■ 
 
 the jar away in a dust-proof place with the rubber band and \ 
 
 a small lump of charcoal inside and the cover screwed on ; 
 loosely. This saves time and trouble for the next canning 
 
 season, when the task of fitting cans and covers is especially ; 
 
 wearysome. However, if this was not done, it will be nee- ■ 
 
 essary to try all the cans and covers. This is best done the i 
 
 evening before they are wanted. Wash and rinse the jars ] 
 
 and covers thoroughly, using some baking soda with hot j 
 
 water, until you are sure each jar is sweet and clean. Then ! 
 
 put some clean water in each jar, put on the rubbers and ' 
 the covers that seem to fit best, screw tight, and let the jars 
 stand on their heads all night. The leaky ones can then be 
 
 easily taken out the next morning, and perhaps tried with \ 
 
 other covers, or set aside for other use. The foregoing direc- j 
 
 tions apply chiefly to the old-fashioned glass cans with ; 
 
 zinc porcelain-lined covers — when the new glass covered \ 
 
 snap or lightning jars are used, there need be no matching of ■ 
 
 covers and jars. ' 
 
 Heating and Filling Jars ! 
 
 If hot fruit and syrup are poured into cold glass jars, they ; 
 will immediately crack. Warm jars by placing them in hot 
 
 water on the back of the stove, and when ready to fill stand ; 
 
 the jars on a folded towel wrung out of hot water. A silver \ 
 
 fork or spoon placed in the jar while it is being filled is also j 
 
 said to be effective in preventing cracking from heat. The ' 
 
 jars must be overflowing full when the covers are put on, ■ 
 
 and great care should be taken that no air bubbles remain ; 
 
 in the jar. To break these up, gently run a silver knif^ : 
 
 through the contents, just before the final filling up. If not i 
 
 quite enough syrup is on hand to fill the jars full to over- j 
 
 flowing, a little boiling water may be poured in each. Seal \ 
 
 while hot, screwing down the lids as tight as possible. Before ; 
 
 they are quite cold, try if they can be screwed any tighter. ! 
 
 If properly fitting covers and good, new rubbers were used, i 
 
 the jars will be sealed air tight, but if there is any doubtJ ; 
 
CANNED CHERRIES AND PRESERVES 219 
 
 about this, let them stand on their heads over night. Those 
 that show any signs of leaking will have to be opened and 
 the contents heated over again, and put in jars with better 
 fitting covers. Store all canned goods in a cool, dark and 
 dry place. A paper bag slipped over each jar will help ex- 
 clude light. — [A. G., Mass. 
 
 About Salicylic Acid 
 
 A number of recipes for canning and preserving, which 
 call for salicylic acid to help the preserving process, were 
 received by the editor of this book, but have been omitted 
 because it was deemed unwise to recommend them, inasmuch 
 as salicylic acid, if used at all, must be used with the greatest 
 caution. Salicylic acid is a drug which should only be pre- 
 scribed by a competent physician fully aware of the condi- 
 tion of his patient. It is dangerous to partake of it fre- 
 quently, however small the quantity may be. What is meat 
 lor one man may be poison for another. Chemical preserva- 
 tives should never be used in putting up articles of food. 
 Our national pure food laws have recently made wise pro- 
 visions in this respect. — [Editor. 
 
 Canned Cherries 
 
 Pick cherries over carefully, discarding all wormy and un- 
 ripe ones. Allow 1 cup sugar for each qt jar of fruit. Put 
 the cherries and sugar in layers in the jars until they are 
 nearly full, then arrange the jars in a boiler, first placing a 
 layer of straw in the bottom of the boiler and also pack some 
 straw between the jars. Cover the jars but do not put on 
 the rubbers. Then pour enough water into the boiler to 
 come nearly to the top of the jars but not enough so that 
 any of it can run into the jars. Cover the boiler and let 
 boil until the sugar in the jars is melted and forms a clear 
 syrup. Meanwhile have more syrup in a preserving kettle, 
 and when the fruit is ready, take out the jars, one at a 
 time, fill up full with the boiling hot syrup, put on the rub- 
 bers, and seal at once. Be sure to have the glass overflowing 
 full with syrup. — [M. C, Va. 
 
 To Can whole Cherries Cold 
 
 Use freshly picked, carefully selected cherries, not over- 
 ripe and with the stems on, wash and drain them carefully 
 and fill into cans, but do not pit them or remove the stems, 
 and be careful not to break the stems. Fill the cans with 
 fresh cold water, shake well to be sure there are no air 
 "bubbles in the can, then fill to overflowing with fresh water 
 
22 FARM AND HOME COOK BOOK 
 
 and seal at once. When opened they will be just like fresh 
 picked cherries, and you can serve them Christmas time and set 
 your guests to wondering where you got fresh cherries. They 
 must be sealed air tight, and stored in a dark, dry and cool 
 place. — [Mrs. L. W., O. 
 
 Cherry Preserves 
 
 Wash the cherries thoroughly at least 3 times, then drain 
 well and weigh. To each lb cherries allow 1 lb sugar and boil 
 until most of the cherries have broken to pieces. If liked, 
 add 1 sliced lemon (seeds discarded), to every 4 qts of the 
 preserves and boil together with the preserves until done. 
 Put up in stone jars. — [Miss K. B., Minn. 
 
 Sour Cherry Preserve 
 
 For each lb carefully selected cherries, allow 1 lb sugar. 
 Put the sugar in a perserving kettle and add 1 small cup cold 
 water to every lb sugar and boil until the syrup is transparent, 
 taking care not to let it scorch or burn, and skimming off 
 all skum that rises to the surface. After this put in the 
 cherries and let them boil for 15 minutes, then skim out the 
 cherries and put them into glass jars. Let the syrup boil 
 down some and add to it any of the juice that has drained 
 off the cherries in the jar. When the syrup is boiled suffi- 
 ciently, fill up the jars with it and seal at once. Store in a cool 
 dark, and dry place. — [Mrs. O. M. P., N. H. 
 
 Canned Baked Apples 
 
 Fill a large pudding dish with sour apples, pared, cored 
 and quartered. Sprinkle with % cup sugar for each qt apples 
 and add a sprinkle of cinnamon if liked. Pour in about 1 
 cup water, cover closely and bake several hours in a moderate 
 oven, or until the apples turn red. Fill at once into hot fruit 
 cans and seal air tight. — [I. A. S., Me. 
 
 Candied Apples 
 
 Preserve the apples in the usual way, using 1 lb sugar to 1 
 lb fruit. When the apples are done and just before removing 
 the kettle from the fire, dissolve 1 tablesp cream of tartar ■ 
 (more or less according to the quantity of apples used) in a ., 
 little water and add this to the preserved fruit, stirring • l 
 gently. Pour the fruit into jars, let stand about 10 days or 2 j 
 weeks, then drain the fruit from the syrup and spread on 
 platters and let dry in a cool room, first dipping each piece \ 
 of fruit in granulated sugar. This is a fine substitute for .| 
 citron in cakes or puddings. — [L. E. M., Mich. i 
 
APPLES AND PINEAPPLES 221 
 
 Pickled Apples 
 
 Boil together 1 qt vinegar and 6 cups brown sugar. When 
 it has come to a boil, skim and add 1 teasp each cloves, cin- 
 namon and allspice, then fill the boiling spiced syrup full 
 with sweet apples that have been washed and wiped dry, cut 
 in halves and the cores removed. Do not pare the apples. 
 Let boil until soft but not soft enough to break. Can and 
 seal air tight. Give the cans a little shake, once in a while, 
 when filling them, so the contents will settle down and the 
 air bubbles break. Be sure to fill the cans overflowing full. 
 — [M. P., N. H. 
 
 Crabapple Preserves 
 
 Allow 1 lb sugar for every lb of carefully selected ripe, 
 red crabapples. Wipe the apples clean but leave the stems 
 on and scald them in boiling water. Make a syrup of the 
 sugar, adding a very little water, and when the sugar is boiled 
 clear, put in the fruit and boil until soft. Then skim out the 
 apples carefully and put them into jars. Boil the juice down 
 until it is quite thick. Drain out the liquid collected in the 
 jars and add it to the boiling juice. When sufficiently thick, 
 pour it over the fruit, having each jar as full as possible. Seal 
 while hot. These may be put up in small stone jars, but in 
 that case, do not cover the jars until the contents are 
 thoroughly cold. — [M. P., N. H. 
 
 Spiced Crabapples 
 
 Thoroughly heat 1 pt vinegar and 4 lbs sugar, then add 6 
 lbs crabapples, chopped fine, 2 lbs raisins, seeded and chopped, 
 the grated rind and juice of 2 lemons, 1 teasp cloves and 2 
 teasp cinnamon. Cook slowly until the apples are done. 
 Can and seal. — [Mrs. F. D, D., N. Y. 
 
 Canned Pineapple 
 
 Pick out the eyes and peel, and slice % inch thick and core 
 sound, ripe pineapples. Cut into small dice or chips and put 
 over the fire in a preserving kettle, adding 1 cup sugar Tor 
 each qt fruit, and water enough to cover. Cook until tender, 
 then turn into jars and seal while hot. — [Mrs. C. W. K., 111. 
 
 Canned Currants 
 
 For 3 lbs carefully selected stemmed, washed and drained 
 <;urrants, allow 1 lb sugar. Put the fruit and the sugar 
 together to boil about 10 minutes or until the juice is pretty 
 well extracted, then carefully skim out the fruit and let the 
 juice boil about 20 minutes, after which return the fruit 
 to the juice again and let cook long enough to heat through. 
 Then can and seal air tight. — [Mrs. B. B., Mo. 
 
222 FARM AND HOME COOK BOOK 
 
 To Can Currants Cold 
 
 Select good, ripe currants, remove stems, wash and drain, 
 and allow equal weight of sugar. Wash the currants and be 
 sure that every single one is crushed. Mix thoroughly with 
 the sugar and let stand over night. Next morning stir well, 
 and when all the sugar is dissolved, put it in air-tight fruit 
 cans and set away in a cool, dark and dry place. Be sure 
 to have the cans full and to pack them closely, so that no air 
 hubbies will remain in them. — [Mrs. W. L. J., Vt. 
 
 Spiced Currants 
 
 Put 1 tablesp ground cinnamon and 1 teasp whole cloves 
 in a little cheese cloth bag and let it simmer slowly about 15 
 minutes with 1 cup vinegar and 4 lbs sugar. Then add 4 -lbs 
 currants and boil slowly till rich and thick. Remove spice 
 bag and can and seal while hot. Stoned cherries may be 
 prepared the same way. Boil 1 cup cherry stones in the bag 
 with the spices. — [Mrs. J. P. D., Neb. 
 
 Quince Preserves 
 
 Pare and quarter the fruit, removing the core and hard 
 parts, then weigh and allow % lb sugar to 1 lb quinces. 
 Cover the fruit with water and boil slowly until tender. Then 
 skim out the fruit, strain the juice if necessary, put the sugar 
 in the juice, and cook and skim until it is a thick syrup, then 
 return the quinces to the syrup and cook until they are of 
 the desired shade and thickness. Put up hot in air-tight jars. 
 The flavor will be improved if a tart apple or a little apple 
 juice is added. — [Mrs. J. L. R., O. 
 
 Canned Grapes 
 
 Pick carefully selected ripe grapes from stems and put 
 in 1-qt jars. Allow 1 cup sugar and 3 cups water for each 
 qt can and boil until it syrups. Place the grape-filled cans on 
 the stove shelf, where they may become warm, have a tea- 
 kettle filled with freshly boiled water, and when the cans 
 are thoroughly warmed so they will not break, fill 1 can at 
 a time as rapidly as possible with clear boiling water, pour off 
 immediately, and then fill with the boiling syrup and seal at 
 once.— [Mrs. M. B. W., N. Y. 
 
 Canned Grapes (Xo Sugar) 
 
 Use only good, ripe grapes, separate pulp and skins, throw- 
 ing them in separate vessels. Put the pulp over the fire with a 
 
GRAPE AND PEAR PRESERVES 223^ 
 
 very little water and boil slowlj^ until the seeds separate. 
 Then rub through a sieve to remove the seeds, return the pulp 
 to the preserving kettle containing the skins, and cook well 
 together, stirring often to prevent scorching. When the skins- 
 are tender, fill into jars and seal air tight. — [Miss E. K., Ind. 
 
 Grape Preserves I 
 
 Pick over ripe grapes, carefully discarding faulty ones, 
 press out pulp, preserving skins or hulls. For every lb hulls 
 allow 1 lb brown sugar. Put in preserving kettle and let 
 stand over night, then put over the fire and cook until thick. 
 This makes a very rich and "winey" preserve. It needs no 
 flavoring. The pulp can be boiled with a very little water 
 and then rubbed through a colander to remove the seeds^ 
 and then boiled with an equal quantity of sugar for jam. — - 
 [Mrs. G. W. C, Tex. 
 
 Grape Preserves 11 
 
 Use only good, ripe grapes, wash and drain, separate the 
 pulps and skins and throw them in separate vessels. Cook 
 the skins with barely enough water to cover and cook the 
 pulp in another kettle in its own juice until the seeds separate, 
 then rub through a colander and add the strained pulp to the 
 skins, which should have boiled nearly dry by that time. 
 Measure and allow an equal measure of sugar. After the 
 pulp has been added to the skins, let this mixture cook 20 
 minutes, stirring often, then add i/4 of the sugar and boil 5 
 minutes, add another % of the sugar, again boil 5 minutes, 
 and proceed this way until the sugar is all used and the skins 
 are soft. — [L. A. S., Me. 
 
 Spiced Grapes 
 
 Separate the pulps and skins of 4 qts grapes, putting them 
 in separate vessels. Cook the pulp until the seeds separate, 
 then strain through a colander and add to the skins with 
 ZV2 lbs brown sugar, i/^ pt vinegar, 1 tablesp cinnamon, and 
 Vz tablesp each cloves and allspice. Boil slowly about 2% 
 hours, or until the skins are tender. — [P. M. P., Mass. 
 
 Canned Pears 
 
 Put 1 teasp each of cinnamon and nutmeg in a little cheese 
 cloth bag and drop it into a syrup made of 1 V2 lbs sugar and 
 1^/^ cups water. Slice in 2 lemons, pits removed, and let boil 
 until it thickens like syrup. Then add 3 lbs ripe pears, 
 weighed after peeling, and cook until the pears are done 
 and of a delicate pink color. Remove the spice bag before 
 pouring into jars. Seal while hot. — [C. B. H., Mich. 
 
224 FARM AND HOME COOK BOOK 
 
 Chipped or Spiced Pears 
 
 Cut 8 lbs pears into small dice or chips, cover with 6 lbs 
 sugar, and let stand over night. Next morning add the grated 
 rind and juice of 3 lemons and 2 ozs white ginger root. Sim- 
 mer slowly about 3 hours and can while hot. — [Mrs. L. G., Cal. 
 
 Canned Plums 
 
 Wash 2 lbs plums, red, blue, yellow or green Gage. Prick ; 
 them with a silver fork or a steel knitting needle (to keep j 
 the skins from breaking while boiling) and then put the i 
 plums whole into a thick, boiling syrup made by boiling j 
 together 1 lb sugar and 1 pt water. Boil the plums in this j 
 mixture about 8 or 10 minutes, or until tender. Seal while i 
 hot. Cherries may be canned in the same manner. — [K. A. D., ■ 
 
 :n. d. I 
 
 j 
 
 Preserved Plums ' \ 
 
 \ 
 Make a syrup of 1 lb sugar and % cup water and when boil- i 
 ing briskly, drop in 1 lb plums that have been washed and ; 
 drained, cut in halves and the pits removed. Boil gently until \ 
 the plums are done. Seal while hot in glass jars. — [Mrs. E. E. ^ 
 T., Va. ] 
 
 I 
 Spiced Plums ■ 
 
 Wash and prick % gal plums, cover with water and boil 5 , 
 minutes, then pour off the water and add to the plums 3 lbs ! 
 sugar, 1 pt vinegar and 1 teasp each ground cloves, allspice i 
 and cinnamon. Boil about 30 minutes, stirring frequently. ] 
 Can and seal while hot. — [M. B., 111. i 
 
 Canned Whole Peaches i 
 
 Select firm, medium sized peaches, free from decay, a trifle i 
 under-ripe is better than over-ripe, pare, but do not remove I 
 the stones. Throw the fruit into cold water as fast as pared | 
 to keep it from turning dark, but do not let it remain long in ; 
 the water, or the flavor will be lost. Make a syrup of 1 pt i 
 sugar and 1 qt water for every 4 lbs peaches. Place the fruit, I 
 after draining off, in a shallow, wide preserving kettle, and : 
 pour the hot syrup over it and cook gently until the fruit is \ 
 easily pierced by a straw. Transfer the fruit carefully to glass ; 
 jars, fill almost to the top with hot syrup, then run a silver ; 
 knife around inside the jar to let out the air bubbles. Pill ; 
 quickly overflowing full with the hot syrup and screw down I 
 the cover as tight as possible. If some of the juice overflows j 
 
CANNED PEACHES AND CITRON PRESERVES 225 
 
 on the rubber during the sealing process, it will do no injury, 
 but will rather aid in the sealing. Peaches canned whole in 
 this way are delicious — much better than when the stones are 
 removed, as they impart a fine flavor. — [L. O. C, Ala. 
 
 To Can Peaches Without Boiling 
 
 Peel good, not over-ripe peaches, cut in halves and fill into 
 jars which have been placed in boiling water. Then cover imme- 
 diately with a hot syrup made of 1 pt sugar and 1^ pts 
 water. Have the cans overflowing full and be sure there are 
 no air bubbles in them. Then seal at once while hot and 
 allow the cans to stand submerged in hot water until they have 
 all cooled. This method far surpasses the old-fashioned 
 method of canning, and the fruit will retain its fresh flavor. — ■ 
 [A. McL., 111. This method is also vouched for by Mrs. E. F. 
 G., N. Y. 
 
 Peach Preserves 
 
 Pare peaches and mix with sugar and let stand over night. 
 Allow 4 lbs sugar to 5 lbs fruit. Next morning, put over the 
 fire and boil 20 minutes, then skim out the fruit with a per- 
 forated spoon and spread on a flat dish to cool and harden. 
 Let the syrup boil until it almost begins to candy, then return 
 the fruit to the syrup and boil very slowly 10 minutes. Seal 
 in glass jars while hot. If the syrup has not cooked long 
 enough, the preserves are likely to ferment, and the riper the 
 fruit, the longer it will take to boil the water out of the syrup. 
 — [Mrs. A. A. W., N. C. 
 
 Sweet Pickled Peaches 
 
 Prepare a syrup of 4 lbs brown sugar, 1 qt best cider vine- 
 gar and 2 ozs stick cinnamon. Boil 20 minutes. Prepare 
 peaches by putting them a few minutes in boiling water and 
 slipping off the skins. Put enough of these peeled peaches in 
 the syrup to cover the bottom of the kettle, and cook until 
 tender. Fill glass jars with the peaches, pour the boiling syrup 
 over them and seal. — [M. B. G., Wis. 
 
 Preserved Citron Melons 
 
 Peel the melons, remove the seeds and cut into small slices 
 about V2 inch thick. For every 6 lbs melon allow 3 lbs sugar, 
 the juice and yellow rind of 4 lemons and a small piece of 
 green ginger root. Boil the melons in a little water about 
 V2 hour, or until they look clear and can be pierced with a 
 straw. Then drain, cover with cold water and let stand over 
 
226 FARM AND HOME COOK BOOK 
 
 night. Next morning tie the ginger root in a cheese cloth bag 
 and boil it in 3 pts water until the water is highly flavored 
 with the ginger. Then remove the ginger, add the sugar, and 
 when the sugar is melted, add the thin yellow peel of the lem- 
 ons and boil and skim until no more skum rises. Remove the 
 lemon peel and add the lemon juice and the sliced citron, thor- 
 oughly drained from the cold water, and boil all together 
 until the citron is quite transparent and soft, but not soft 
 enough to break. Can while hot in air-tight jars. — [Miss J. 
 R. W., Kan. 
 
 Watermelon Preserves 
 
 Pare the green rind from the melon, discard the soft pulp 
 and seeds, using only the solid parts of the rind. Cut into 
 small pieces, weigh and allow 7 lbs sugar for 10 lbs melon, 2 
 sliced lemons, seeds discarded and a little piece of ginger root 
 (the ginger may be omitted if the flavor is not liked). Boil 
 all together until the melon is clear and the juice is thick. — 
 [Mrs. B. F. G., 111. 
 
 Cantaloupe Preserves 
 
 Half ripe cantaloupe or muskmelons are best for preserves. 
 Remove peel and seeds, cut in small pieces and for every 3 
 lbs melon, allow 2 lbs sugar. Put melons and sugar in pre- 
 serving kettle and let stand a few hours to draw the juice, 
 then boil until the syrup is thick and the fruit tender. Can 
 while hot in air-tight jars. Any flavoring that is liked may be 
 added while boiling. — [Mrs. S. B., Tex. 
 
 Preserved Elderberries 
 
 To 7 lbs elderberries add boiling water to cover. Let stand 
 about 15 minutes and then drain. Chop fine 3 lemons, remov- 
 ing seeds, then add them to the drained elderberries with % 
 pt vinegar and 5 lbs sugar. Let boil about 15 minutes, then 
 skim out the berries and boil the juice down thick, after which 
 add the berries again and boil 13 minutes longer. Can be 
 put up in stone jars or discarded jars for canning, that are not 
 air tight. — [Miss L. M. B., N. Y. 
 
 Canned Huckleberries 
 
 Put 6 qts huckleberries and 2 lbs sugar in a preserving ket- 
 tle over the fire and let simmer gently a few minutes until the 
 sugar is melted, then allow them to come to a boil and boil 4 
 or 5 minutes. Can at once in air-tight jars. — [Mrs. C. vonW.» 
 N. J. 
 
CANNED BLUEBERRIES AND GOOSEBERRIES 227 
 
 Canned Blueberries 
 
 Pick over carefully and wash and drain ripe blueberries, 
 and stew them in their own juice, with a very little water 
 added at first to keep the lower ones from sticking to the ket- 
 tle. When all are well cooked through turn them at once into 
 warm jars and seal air tight. They will keep without sugar 
 and are nice for pies. — [L. A. S., Me. 
 
 Canned Gooseberries — Green or Wild 
 
 Remove stems and flower ends and wash carefully in warm 
 water and drain thoroughly. To 1 qt gooseberries add 1 cup 
 water and 2 cups sugar. Cook slowly 1 hour and then turn 
 into fruit cans and seal while hot. This will keep indefinitely 
 if sealed air tight and stored in a dark, cool place. — [Mrs. L. 
 A. G., Me. 
 
 To Can Gooseberries Without Sugar 
 
 Remove stem and blossom ends from carefully selected ripe 
 gooseberries and put in a preserving kettle with just enough 
 water to come up through them, but not quite cover them. Let 
 boil just long enough for the gooseberries to turn from the 
 original color to a clear yellow, and then pour into jars and 
 seal immediately. Canned in this way they retain their 
 natural, fresh flavor. — [Mrs. B. T. W., Mo. 
 
 Rhubarb and Gooseberry Preserves 
 
 Boil together equal parts of rhubarb and gooseberries, and 
 when soft, strain through a sieve, then return to the fire and 
 boil until it looks clear and begins to thicken. Then add 
 sugar of equal weight with the fruit, measured before boiling, 
 and boil about 15 minutes longer. Pour into jelly glasses or 
 jars, and when perfectly cold, cover with melted paraffine or 
 paper. This need not be sealed air tight. — [Mrs. F. E. A.i 
 Wash. ' -' 
 
 Spiced Blackberries 
 
 To 5 qts blackberries add 1 qt vinegar, 3 lbs sugar, 1 tablesp 
 cloves and V2 tablesp each allspice and cinnamon. Put the 
 spices in a cheese cloth bag and boil them with the berried 
 until they are of the consistency of preserves. Remove the! 
 spice bag and can, not necessarily air tight. — [Mrs. S. Q., 
 Tenn. 
 
228 FARM AND HOME COOK BOOK 
 
 Canned Raspberries 
 
 Fill fruit jars with carefully selected ripe, red raspberries, 
 and fill full to overflowing with a thick hot syrup made of 
 sugar and water. Seal the jars tight and submerge them in a 
 tank or boiler of boiling hot water, and allow them to remain 
 there until they are cold. Cover the boiler and throw a carpet 
 or quilt over it to retain the heat. Be sure the cans are sealed 
 air tight. — [Mrs. R. K., Pa. 
 
 Raspberry Preserves 
 
 Make a thick syrup by boiling together 2 cups sugar and % 
 cup water, and when clear add 2 cups carefully selected ripe 
 red raspberries, and boil 5 minutes longer. Can air tight. 
 This make 1 pt. — [Mrs. R. K., Pa. 
 
 To Can Raspberries Without Cooking 
 
 Wash, drain and mash ripe, red raspberries. Be sure that 
 each berry is thoroughly mashed. Add an equal measure of 
 sugar and stir, on and off, for 3 or 4 hours, or until all the 
 sugar is melted and the acid gases have evaporated. Then fill 
 into jars, pack tight and overflowing full, and seal air tight. 
 "When opened this will taste like the fresh berries, and is nice 
 to use for shortcakes. — [Mrs. R. K., Pa. 
 
 Canned Strawberries 
 
 Allow 2 qts strawberries for a 1-qt jar. Select only the fin- 
 est berries, fully ripe and of a deep, dark color. Hull, wash 
 and drain 2 qts berries. Put about 2 or 3 tablesp berries on 
 a plate and with a fork crush each berry and mix together 
 thoroughly. Put these crushed berries in a preserving kettle 
 with 1 cup of the best granulated sugar and put over the fire 
 and let it heat up. When the sugar is dissolved put in what 
 remains of the 2 qts of berries, and as soon as they have 
 boiled and heated through thoroughly, carefully skim them 
 out, put them in a glass jar, and if the remaining syrup seems 
 too thin, or there is more than needed for filling the jar, let 
 it boil down some more and then pour it boiling hot over the 
 berries in the jar. Never attempt to do more than 2 qts at a 
 time, in the manner described above. Any remaining juice 
 should be boiled down to a jelly with the addition of a little 
 more sugar, or it may be bottled and sealed, to use as a fla- 
 Toring for sauces, cakes, ice cream or sherbet. Be sure to use 
 only the best berries, fully ripe and of a dark red color, and 
 be snre to use only the best granulated sugar. Can and seal 
 while hot and use the same precautions as in canning all other 
 fruits. Set away in a cool, dark and dry place. — [Mrs. R. B. 
 v., Okla. 
 
CANNED AND PRESERVED STRAWBERRIES 229 
 
 Canned Strawberries Without Cooking 
 
 Fill a qt can about % full of selected ripe strawberries, 
 which have been hulled, washed and thoroughly drained, and 
 then pour over them a syrup made by boiling together 5 min- 
 utes 1 V2 cups sugar and 1 cup water. Pour the syrup over the 
 fruit boiling hot, and seal at once. Screw down the covers as 
 tight as possible and then set the jars in a pail or boiler and 
 fill up with boiling water, entirely covering the cans. Cover 
 the boiler and throw a thick cloth or carpet over it, and leave 
 it undisturbed until the water is cold. Then take out the jars, 
 and if the covers can be screwed any tighter, do so. This will 
 keep very nicely for a year or more, and they will be found to 
 be of a delicious, fresh flavor when opened. — [Mrs. W. G., 
 N. Y. 
 
 Strawberry Preserves 
 
 Hull, wash, drain and mash 4 qts strawberries and put 
 them over the fire in a preserving kettle and bring slowly to a 
 boil. Then strain through a jelly bag, pressing to extract the 
 juice. To every pt juice add 1 pt sugar and boil all together 
 briskly about 10 minutes, removing all skum that arises to 
 the surface. Then, add 4 qts firm, ripe berries, and simmer 
 gently for 10 minutes, after which skim out the berries care- 
 fully, place into jars, fill with the boiling hot syrup, and seal 
 at once. Raspberries may be preserved the same way, with 
 the juice of 1 lemon added to every 4 lbs raspberries. — [Mrs. 
 J. P. D., Neb. 
 
 Baked Canned Rhubarb 
 
 Cut up rhubarb, mix with the required amount of sugar, 
 and put in a covered dish in hot oven, but add no water. 
 When done, this will be a fine, rich sauce. Can while hot. — 
 
 When rhubarb is in season, can a lot of the juice made into 
 a thin syrup. It will help to make a fine jelly when cherries 
 are ripe by using V2 rhubarb and Vz cherry juice. — [P. W. C, 
 N. Y. 
 
 To Can Rhubarb in Cold Water 
 
 Fresh, tender, young rhubarb need not be peeled as a rule. 
 Wash, cut up in small pieces, pack into cans and fill with 
 pure, running cold water. Let settle, then fill with water 
 again, fill to overflowing, and seal air tight. Keep in a cool, 
 dark and dry place, and when wanted, simply drain off the 
 water and proceed as with fresh rhubarb. — [Mrs. D. W. B 
 N. Y. 
 
230 FARM AND HOME COOK BOOK 
 
 Canned Rhubarb and Strawberries 
 
 Peel rhubarb, cut in small pieces and put over fire with 1 
 qt sugar and a very little water. When done add 1 qt strawber- 
 ries, cook about 5 or 10 minutes longer, and can and seal 
 while hot. — [Mrs. E. F. H<, N. Y. 
 
 Preserved Pumpkin 
 
 Slice 5 lbs pumpkin and 5 lemons in thin slices, discarding 
 seeds, add 5 lbs sugar, mix thoroughly, and let stand in an 
 earthen vessel about 2 days, in a cold place, after which let it 
 boil gently till the pumpkin is clear and almost transparent. 
 Can and seal. — [Mrs. C. L. C, Mass. 
 
 To Can Pumpkins or Squash 
 
 As soon as my pumpkins or squash show signs of not keep- 
 ing, I peel and cut them up and boil them till well done in 
 just enough water to cover, then can and seal in air-tight jars. 
 The cans must be overflowing full and the juice must cover 
 the pumpkins, and all other canning precautions must be 
 strictly observed. — [Mrs. A. W. S., Pa. 
 
 Canned Sweet Red Peppers 
 
 Wash dry 1 pk red bell peppers, cut a thin slice from the stem 
 end of each and remove the seeds, then cut round and round 
 the peppers with a pair of scissors, making strips ^4 inch wide 
 and as long as possible — in one piece, if this can be managed, 
 something like a one-piece apple paring. Next cover the pep- 
 per strips with boiling water, then drain off the water imme- 
 diately and repeat this if the peppers are liked very mild. 
 Next, put into ice water, using plenty of ice to chill thoroughly, 
 then drain and pack solidly in pt jars. Boil 1 qt vinegar and 
 2 cups sugar to the consistency of syrup, pour over the pep- 
 pers in the jars and seal. Keep in a cold, dark and dry place. 
 The above quantities will fill 4 pt jars. Peppers thus prepared 
 retain their pretty red color and are nice for garnishing salads 
 or for making cheese and pepper sandwiches. — [E. G. C, 
 Washington, D. C. j 
 
 To Can Cucumbers Sweet 
 
 Select firm cucumbers about 2 inches long, wash and dry | 
 
 carefully and pack in a gal jar with small pieces of horse- ■ 
 
 radish. Bring 1 qt cider vinegar and 1 cup sugar to a boil ; 
 
 and pour it over the cucumbers, while boiling hot. Cover and ! 
 
 set away in a cool place over night. Next morning drain off | 
 
CANNED PEAS AND STRING BEANS 231 
 
 the vinegar, boil it over again, and pour it over the cucum- 
 bers, and repeat this 3 mornings, after which seal air tight 
 and keep in a cool, dark and dry place. The can should be 
 full to overflowing when sealed. — [Mrs. E. R. McC, Tenn. 
 
 Cucumber Preserves 
 
 Use firm, ripe cucumbers, just turning yellow, peel, dis- 
 card seeds and cut in 2 or 3-inch pieces. Soak in weak salt 
 water about 8 hours, then drain and dry carefully with a clean 
 towel and drop into a boiling syrup made of 2 qts cider vine- 
 gar, 2^ lbs sugar and ^/^ oz mixed whole spices. Put the 
 spices in a small cheese cloth bag. Boil slowly 20 minutes, 
 then take out the spice bag and boil the cucumbers in the 
 syrup until they are soft and transparent, after which skim 
 out the pieces, drain thoroughly, put them in a glass jar, 
 boil syrup until thick, pour over the cucumbers, and seal. — 
 [Mrs. J. D. C. Cal. 
 
 To Can Peas 
 
 Can peas immediately after gathering. Shell them, and 
 pack them in the cans as tightly as possible without breaking 
 them, add a little salt, then fill the cans overflowing full with 
 cold water, pouring it in until all bubbles have disappeared. 
 Put on rubbers and covers, but do not screw the covers tight. 
 Place the cans in a boiler with the usual packing on the bot- 
 tom and between the cans, pour in cold water within an inch 
 of the tops of the cans, cover the boiler, bring to a boil, and 
 boil for 3 hours. Then remove boiler from fire, screw the 
 covers on the cans as tightly as possible, and leave in the hot 
 water until cold. — [Miss G. R., N. Y. 
 
 To Can String Beans 
 
 Wash, drain and break in pieces tender, meaty, freshly gath- 
 ered, green string beans or butter beans, and cook until almost 
 done in well salted water. Turn into glass jars, and into each 
 can pour 2 tablesp hot vinegar. Fill up with the juice and seal 
 air tight. When ready to use, if the beans are too salty, or the 
 vinegar taste is not liked, soak them a little in clear water, and 
 finish by cooking them with salt pork. — [Mrs. S. D. F., O. 
 
 To Can String Beans With Bacon 
 
 String tender, freshly gathered beans, break in small pieces, 
 and put over the fire with water enough to cover. Place a 
 piece of boneless breakfast bacon in the center of the beans. 
 Use about 1 lb bacon to % pk beans. Cook until tender, then 
 pack the beans in cans, hot. Lay a slice of bacon on the top of 
 
232 FARM AND HOME COOK BOOK 
 
 each, about V4, inch thick, cover well with the liquid in which 
 the beans were boiled, and seal. Be sure that there are no air 
 bubbles in the can. This recipe has been used in our family for 
 three generations, and if properly packed, free from air, and 
 sealed air tight, the beans thus canned will keep two years or 
 more. When ready to use, heat the beans thoroughly, and they 
 are ready to serve, and will be found to be as delicious as if 
 they had just come from the garden. — [Mrs. E. E. W., Pa 
 
 To Can Beets 
 
 Cook and peel the beets in the usual way. To each qt beets 
 allow V2 pt vinegar and ^/^ pt water, to which add V2 cup 
 sugar, y2 teasp mixed spices, and a little horseradish, which 
 keeps the beets from turning white. Let all come to a boil, 
 drop in the beets, boil up once more, and fill the cans with 
 beets, being careful to cover them fully with the spiced vine- 
 gar. Seal air tight in the usual way. — [Mrs. L. W., Ind. 
 
 Canned Sweet Corn I 
 
 Only good, deep, milky, ripe corn is worth while canning. 
 Pick, strip and cook immediately, the same as for table use. 
 Then with a sharp knife shave off the kernels, but do not cut 
 too near the cob. After cutting scrape the balance of the corn 
 and milk from the cobs, using the back of a silver knife. Use 
 2 tablesp salt for each qt corn and add a very little sugar, if 
 liked, but if the corn is sweet, sugar will not be necessary. 
 Put over the fire in a porcelain-lined kettle with barely enough 
 water to cover and let it boil until tender, stirring frequently 
 to prevent burning. Fill jars while boiling hot, to within V2 
 inch of the top, being careful to pack solidly and to break all 
 the air bubbles by running a silver spoon or fork through the 
 contents. Then fill to overflowing with melted butter and 
 screw on the covers tightly. When opened freshen corn in 
 clear water, add a little milk, and it will taste like fresh corn. 
 — [Mrs. M. R., N. Y. 
 
 Canned Sweet Corn II 
 
 Pick, cut and scrape corn as directed in recipe No. 1. Then 
 measure the corn and to 6 qts allow 1 oz tartaric acid. "When 
 the corn is done, dissolve the acid in some hot water, stir it in 
 and cook 5 minutes longer. Then can and seal while hot. 
 When ready to use, heat the corn, dissolve V2 teasp bi-carbon- 
 ate of soda in a little water or milk and stir this into the corn, 
 adding seasoning to taste. Canned thus, I have been told that 
 mine tasted just like the canned, tinned corn bought in stores. 
 — [No name. 
 
CANNED CORN AND TOMATOES 233 
 
 Canned Corn Salad 
 
 To 18 ears green corn, cut from the cob, add 4 large onions, 
 ? green peppers or 1 ripe pepper, 1 large white cabbage, all 
 Cllopped fine, scant ^ cup salt and 1 qt vinegar. Cook about 
 15 minutes. Boil together 1 qt vinegar, 2 tablesp ground 
 mustard, 1 teasp cinnamon, 2 cups sugar and 1 scant cup flour. 
 When done add to the above mixture and cook all together 
 until thoroughly mixed and heated through. Can hot and seal. 
 — [R. W., Mo. 
 
 Canned Corn and Tomatoes 
 
 Select perfectly sound, ripe tomatoes and full tender corn. 
 Peel the tomatoes and remove the green cores. Cut and 
 scrape the corn from the cob and boil the corn and tomatoes 
 together, allowing a cup of tomatoes to a qt of corn. Salt, boil 
 until done and can in the usual way. — [Mrs. J. L. R., O. 
 
 Green Tomato Preserves 
 
 For each lb green tomatoes allow % lb sugar, and l^ lemon. 
 Melt the sugar in a very little water, add the grated rind and 
 juice of the lemon then put in the green tomatoes, washed, 
 trimmed and cut in quarters, but not peeled. Cook gently 
 until tomatoes are tender and transparent. If desired, a little 
 ginger root can be cooked with the tomatoes, or the preserves 
 can be flavored with cinnamon or cloves. This will keep with- 
 out sealing air tight, but it is better to put up in small jars, as 
 it is so rich that only a little is wanted at a time. — [L. S., Me. 
 
 To Can Ripe Tomatoes 
 
 Use only good, firm, ripe tomatoes, discarding all doubtful 
 and imperfect ones. Peel with a sharp knife, or by scalding 
 them in hot water a few minutes, cut out all the hard parts, 
 and cut the tomatoes in halves or quarters, according to their 
 size. Put in a perfectly clean preserving kettle of agate ware, 
 or porcelain lined, and be sure that no taste or odor, or any 
 sign of its previous contents are noticeable. Set on the back of 
 the stove a few minutes to extract the juices, then draw to the 
 front and let them boil 15 or 20 minutes, or until tender, and 
 thoroughly heated through. A little salt to taste may be 
 added, if desired, but it is not necessary, and the tomatoes may 
 be strained or not, before canning. I think it is better not to 
 strain them. Have the sterilized jars and covers ready in the 
 usual way, fill up the jars with the boiling hot tomatoes, pass 
 a silver fork or spoon through the contents to cut the air bub- 
 bles, shake the jar gently to settle contents, and when you are 
 absolutely sure that it is packed as closely as possible, and 
 
234 FARM AND HOME COOK BOOK 
 
 there are no more air bubbles in the can, fill to overflowing 
 with the juice and screw on the hot covers as tight as possible. 
 Put no more of the juice in the cans than necessary. The sur- 
 plus juice can be bottled and sealed separately and used for 
 soup flavorings, etc. If the tomatoes were good, and no 
 decayed spots or particles were allowed to slip in, and if the 
 jars and covers were properly sterilized, and the rubbers were 
 new, and the covers fitted perfectly, and if no air was canned in 
 with the tomatoes, then there is absolutely no reason why they 
 should spoil. Be absolutely sure that the jars are sealed air 
 tight, and when cooled brush edge of the lids with melted par- 
 afline. Do not lift the cans by the tops as this would loosen 
 the lids. Slip a paper bag over each can, and store in a cool, 
 dark and dry place. It is best not to attempt to can tomatoes 
 on a very hot, or sultry day, when the air is damp and full of 
 unwholesome germs, and it is also best not to attempt to do 
 too much canning in one day. — [A. G., Mass. 
 
 Spiced Ripe Tomatoes 
 
 To 12 lbs ripe tomatoes, peeled and sliced, add 4 lbs brown 
 sugar, 1 qt vinegar, 1 tablesp each allspice and cloves and 2 
 tablesp cinnamon. Cook until thick, stirring often to prevent 
 scorching, and seal while hot. — [Mrs. W. G., Mo. 
 
 To Can Dandelion or Other Greens 
 
 Pick the dandelion greens before they are in bud or blossom, 
 digging down deep for them. Discard all the tough leaves and 
 buds, wash and rinse thoroughly, and cook until tender in 
 salted water. Then drain and pack into the cans while hot, 
 and fill with clear, boiling hot water, and then screw on covers 
 loosely. Be sure that there are no air spaces or air bubbles 
 left in the cans. Place the cans in a boiler of water, proceed- 
 ing in the usual manner, and boil for 15 minutes, after which 
 seal tight. Beet, mustard, spinach and other greens can be 
 canned in the same way. — [B. F. H., Me. 
 
 I 
 
 Cherries should be washed well several times to remove that 
 strong taste so common to cherry preserves. — [Mrs. M. M. B., 
 Mo. 
 
 Mulberries will not keep if canned alone. They should be 
 combined with gooseberries, or with the juice of rhubarb. — 
 [E. H., 111. 
 
 The best apples for preserving are the old-fashioned "sweet- 
 ing," as they will not boil to pieces like tart apples. They 
 require the same proportions and treatment as the peach. — 
 [Mrs. A. A. W.. N. C. 
 
Jellies, Jams and Marmalades 
 
 Y the time winter sets in, jellies, jams and 
 marmalades are in great demand, and it 
 therefore behooves the careful housewife 
 to put up a goodly supply of these delec- 
 table sweets. When made at home from 
 good material, by the following recipes, 
 they will prove to be as palatable as they are wholesome. 
 For jellies, fruit not yet fully ripe is best, and for jams, 
 marmalades or "butters" (which are almost identical in 
 composition), fully ripe fruit may be used and such that 
 are not perfect enough for canning whole, but are never- 
 theless all right for cutting up and boiling down with 
 sugar. It is a waste of time and sugar to try to use fruit 
 that is not good — therefore, don't. 
 
 Some Jelly Rules 
 
 The principal rules governing jelly making from fruit, 
 applicable to almost all kinds of berries and fruits, are as 
 follows: Berries or fruit should not be too ripe. They are in 
 the best state just before ripening. Use only sound fruit, 
 pick over carefully, wash and drain, mash, and put over a 
 slow fire to extract the juices. In the case of very juicy 
 fruit, water need not be added, and for others a very little 
 water will do — just enough to prevent burning. When done 
 and the juices run freely from the fruit, turn into a jelly bag 
 and let drain all night. Do not squeeze the bag to extract 
 the juice, unless the recipe especially calls for such a proceed- 
 ing, as otherwise the juice will become cloudy. The pulp 
 that remains can often be used for jams or marmalades or 
 pies, with the addition of sugar and spices. 
 
 In the morning measure the juice, and then measure out 
 the same quantity of sugar, or a little less in the case of 
 naturally sweet fruit. Put the sugar in the oven to heat, 
 but be careful not to let it burn. Put the juice over the 
 fire in a granite or porcelain-lined kettle kept strictly for 
 such purposes, and allow it to boil briskly from 15 to 20 
 minutes. Then add the hot sugar, stir until dissolved, and 
 boil 5 to 10 minutes longer. Test, and remove from the 
 fire as soon as it is ready to "jell." Pour at once into clean. 
 
236 FARM AND HOME COOK BOOK 
 
 warm, dry glasses, placed on a folded towel wrung out of 
 liot water, cover with mosquito netting, and let get cold. 
 The next morning cover the top of the jelly in each glass 
 with fitted rounds of white paper dipped in brandy or alcohol, 
 and either pour over a layer of melted paraffine, or cover with 
 several layers of paper, securely tied down over the sides of 
 the glasses. Set away in a cool, dry and dark place. — [A. G., 
 Mass. 
 
 About Preserving Kettles and Jelly Bags 
 
 Never use a kettle in which meats, vegetables, pickles, etc., 
 have been cooked, for canning or sweet preserving, no matter 
 how carefully you may clean it. It will always retain some of 
 the old cooking flavor and mar the preserve products. It is 
 economy to keep one or more good granite or porcelain-lined 
 kettles specially for jellies, jams and marmalades. Clean at 
 once after each using, and do not be content with the ordinary 
 washing, but fill with hot water, add a teasp of baking 
 soda, and let stand a while to sweeten the kettle, and also 
 to remove fruit discolorations. Never use rough scouring 
 soap to clean the inside of a preserving kettle, as that would 
 ruin the enamel and cause the contents to burn so much more 
 easily. 
 
 Jelly bags are best made of cheese cloth, of one or two 
 thicknesses. Some cooks prefer flannel, claiming that the 
 juice will come through this clearer. If the jelly bags are 
 made in pointed, oval shape, about 12 inches wide (double) 
 on top and tapering down to 3 or 4 inches at the bottom, 
 that will be found to be much more convenient and satis- 
 factory. A cheap wire extension arm used for hanging up 
 bird cages is a great convenience in the kitchen in preserving 
 time. The jelly bag can be hung up on this, and the drip 
 vessel placed on a chair directly beneath. If flies or gnats 
 are plentiful, envelop the bag, bowl and chair with a mosquito 
 netting. — [A. G., Mass. 
 
 Spiced Apple Jelly 
 
 For V2 pk sour apples allow 2 pts vinegar, 1 pt water, 
 1% ozs stick cinnamon, and 1 oz whole cloves. Boil all 
 together, and drain through a jelly bag over night. For 
 every pt juice allow 1 lb sugar, and boil until it jellies. This 
 is nice served with meat. — [Mrs. H. J. T., Vt. 
 
 Apple Jelly 
 
 Wipe the apples carefully, remove stem and blossom ends, 
 cut out affected parts, and cut in quarters, discarding all 
 wormy apples. Put over the fire in a preserving kettle with 
 
APPLE AND CURRANT JELLY 237 
 
 cold water to half cover. Cook slowly until the apples are 
 soft. If a few elderberries or blackberries are cooked with 
 the apples the color will be much improved. Strain through 
 jelly bag over night. Next morning measure juice and for 
 each cup allow % cup sugar. Set sugar in oven, boil the 
 juice 2 minutes, add hot sugar, boil 5 minutes longer, and 
 then turn into jelly glasses. — [Mrs. C. J. H., Vt. 
 
 Apple and Grape Jelly 
 
 ' Cook grapes and apples separately until soft, then drain 
 in separate bags over night. To 1 part grape juice add 2 
 parts apple juice, and allow two-thirds as much sugar as you 
 have combined juice (measured before boiling). Add sugar 
 hot to juice, after it has boiled 20 minutes, and let boil a few 
 minutes longer, or until it is ready to "jell." — [Mrs. J. J. C, 
 Mich. 
 
 Quince Jelly 
 
 This ihay be made of parings, if a little of the whole 
 fruit is added, but all seeds must be removed, and blossom 
 and stem ends. Almost cover with cold water, cook until 
 very soft, then strain through a jelly bag over night. Allow 
 % pt sugar to 1 pt juice. Boil the juice from 15 to 20 
 minutes, skim, and then add sugar which should have been 
 thoroughly heated in oven. Let boil up a few minutes, and 
 then turn into glasses. One-half quince and one-half apple 
 makes a very nice jelly. — [Mrs. J. L. R., O. 
 
 Red Currant Jelly 
 
 Select not too ripe currants, pick over carefully, put them 
 in a preserving kettle, and let stand on back of range until 
 juices draw. Stir occasionally until skins are broken, and 
 then pour into jelly bag and let drain over night. To each 
 pt juice allow 1 pt sugar. Put sugar in oven to heat, put 
 juice over fire, and boil and skim 20 minutes, then add hot 
 sugar, until melted, and let boil up again a few minutes, 
 after which remove from fire and fill at once into jelly 
 glasses. Let them stand in the sun as long as possible that 
 day, but be careful to cover the glasses with a netting to 
 prevent any flies from falling in. Jelly made by this formula 
 will be clear, and have that sparkle so much admired and 
 desired. Other berry or fruit jellies can be made in the 
 same manner. — [L. E. B., Ind. 
 
 Black Currant Jelly 
 
 Boil black currants in almost as much water as you have 
 fruit. Drain in jelly bag over night, and for each qt juice 
 allow 1 pt sugar. Boil 3 hours. Black currant needs longer 
 boiling then other jellies. — [Mrs. A. L. C, Okla. 
 
238 FARM AND HOME COOK BOOK 
 
 Grape Jelly 
 
 Use grapes that are just beginning to ripen, but not quite 
 ripe. Pick, wasli and boil slowly with a very little water 
 about 15 minutes. Strain through jelly bag over night, 
 then heat juice to boiling point, add an equal quantity of 
 sugar, thoroughly heated in oven, and boil briskly about 5 
 minutes, and then turn at once into jelly glasses. Green, 
 grape jelly can also be made by this recipe. — [R. M. P., Mass. 
 
 Green Grape Jelly 
 
 Wash and pick over grapes carefully, partly cover with 
 water, and let boil until soft, stirring and mashing while 
 they are cooking. Turn into jelly bag and let drain over 
 night, then boil juice 20 minutes, skim, and to each pt juice 
 (measured before boiling) allow 1 lb sugar, heated in the 
 oven. Let boil up a few minutes, and then turn into jelly 
 glasses. — [No Name. 
 
 Cranberry Jelly 
 
 Use not too ripe red berries. Pick over carefully and wash 
 and drain. To 2 qts berries allow 1 scant pt cold water, boil 
 briskly about 15 minutes, then turn into a jelly bag and drain 
 over night. In the morning bring the juice to a boil, add 
 2 lbs sugar, which has been thoroughly heated in the oven, 
 and boil all together about 20 minutes, stirring constantly. — 
 [M. B., 111. 
 
 Elderberry Jelly 
 
 Put the elderberries over the fire with barely enough water 
 to cover, and when done turn them into a jelly bag and drain 
 over night. When making elderberry jelly I always squeeze 
 the jelly bag to get out the good clear juice. Measure the 
 juice and for each pt allow 1 lb sugar. Bring the juice 
 to a boil, and then boil 20 minutes, add the sugar which 
 should have been heated thoroughly in the oven, let it boil 
 up thoroughly once more, and pour into jars. This will not 
 get solid like other jellies. We like to eat it with pancakes 
 in the winter. — [Mrs. E. B., N. Y. 
 
 Barberry Jelly 
 
 Boil together until soft 4 qts barberries and 12 large, sour 
 apples, adding no more water than necessary. Let drain over 
 night, and for each pt juice allow 1 pt sugar. Put juice over 
 fire with juice of 3 oranges, a little of the thin orange peel, 
 (but none of the white part) and Vz lb seedless raisins. Boil 
 
GOOSEBERRY AND STRAWBERRY JELLIES 239 
 
 until orange peel and raisins are soft, then carefully skim 
 these out, add the sugar, which should first have been 
 thoroughly heated in the oven, and boil about 15 minutes. — 
 [Mrs. W. H. M., Mass. 
 
 Gooseberry Jelly 
 
 Carefully pick and wash the gooseberries, and to each pt 
 allow % pt water. Simmer until berries are all broken, then 
 turn into jelly bag and let drain over night. Measure juice 
 and boil briskly about 15 minutes, then stir in an equal 
 amount heated sugar, and boil steadily about V2 hour. — 
 [L. E. B., Ind. 
 
 Raspberry or Blackberry Jelly 
 
 Pick berries over carefully, wash and drain, and put over 
 fire with just enough water to keep from burning. Stir and 
 mash while cooking, and when well done, turn into jelly 
 bag and let drain over night. Do not squeeze the bag if you 
 want nice, clear jelly. Boil and skim juice about 10 minutes, 
 then measure, and for each pt juice allow 1 pt sugar. Heat 
 sugar and add it to the boiling juice. Boil about 15 or 20 
 minutes, or until it is ready to "jell." — [Mrs. A. C, Va. 
 
 Cherry Jelly 
 
 Sour cherries, not too ripe, are best. Wash and drain, add 
 a very little water, and let simmer slowly i^ hour, then turn into 
 jelly bag, and let drain all night. For 2 cups juice allow 1 y2 
 cups sugar. Bring juice to boiling point, boil 20 minutes, then 
 add sugar, which should have been thoroughly heated in the 
 oven, boil up briskly for another few minutes, and turn at 
 once into jelly glasses. The jelly will be firmer if 14 part 
 currant juice is added to the cherry juice. — [Mrs. O. M. 
 P., N. H. 
 
 Plum Jelly 
 
 Choose plums that are not too ripe and put over fire with 
 water enough to half cover. Boil until soft, turn into jelly 
 bag and let drain over night. Measure juice, add an equal 
 amount sugar, and boil and skim. When it is ready to "jell," 
 which will be when it is thick enough to drop slowly from a 
 spoon, turn at once into jelly glasses. — [Mrs. F. M. C, Tex. 
 
 Strawberry Jelly 
 
 Use only fine colored, fresh berries; pick over carefully, 
 wash and drain, and put in a porcelain-lined kettle on back 
 
24 FARM AND HOME COOK BOOK 
 
 of range to draw juices. Stir and mash with a vooden spoon. 
 When juice runs freely, turn berries into jelly bag and let 
 drain over night. Allow 1 lb sugar for each pt juice. Let 
 juice boil about 15 minutes, then add heated sugar, and boil 
 10 minutes longer. The left-over pulp can be used for jam. — 
 [F. L., Wis. 
 
 Rhubarb Jelly 
 
 To 4 qts rhubarb cut in small pieces, but not peeled, add 
 about ^ or % qt washed cherry leaves, about 1 pt fresh 
 water, and cook slowly until rhubarb is tender. Strain through 
 a jelly bag over night. For each pt juice allow 1 pt sugar. 
 Bring juice to a quick boil, boil about 20 minutes, skim, 
 and then add sugar, which should have been previously heated 
 in the oven. Boil briskly another 5 minutes, and then turn 
 at once into jelly glasses. Instead of cherry leaves, orange 
 juice can be used as a flavoring. The cherry leaves will im- 
 part to the rhubarb a delicious flavor of cherries. — [Mrs. W. 
 V. L., Me. 
 
 Tomato Jelly 
 
 Wash, drain and cut in halves 4 qts yellow tomatoes. Boil 
 until soft, then turn into jelly bag and let drain over night. 
 Allow Vz cup granulated sugar for each cup juice. ]Let juice 
 boil 20 minutes, then turn in the sugar, heated, and boil 
 about 15 minutes longer. I allow 1 slice lemon, pits removed, 
 to every qt juice, and skim lemon out just before turning 
 jelly into glasses. — [Mrs. G. W. A., Pa. 
 
 Rules for Preparing Jams and Marmalades 
 
 Fully ripe fruit or berries can be used for jams, but it will 
 not pay to use over-ripe fruit. Berries should be carefully 
 picked over, washed and drained and put on the back of the 
 stove in an agate or porcelain-lined kettle with i/^ or % 
 the amount of sugar. Stir and when the sugar is melted, 
 bring the kettle to the front of the stove and let the jam 
 boil until it begins to thicken, which will be from 20 to 30 
 minutes. Stir frequently to prevent burning and skim off 
 all skum that rises to the surface. Apples, peaches, pears, 
 etc., should be peeled, cored and quartered and if the fruit 
 is not juicy enough, add a very little water. Jams may be 
 put up the same as jellies, in glasses or jars, and no air- 
 tight sealing is necessary, a layer of melted parafiine and a 
 cover of paper being sufficient. Set away in a cool, dark and 
 dry place. — [A. G., Mass. 
 
PREPARING WATERMELON RIND FOR PRESERVES. 
 
MAKING PINEAPPLE PRESERVES. 
 
APPLE AND CRABAPPLE JAMS 241 
 
 Uncooked Jam and Jelly 
 
 This is my most valued recipe and my cold jam and jelly 
 are considered by the family as quite superior to anything 
 else in the way of canned fruit, retaining as they do the delicacy 
 and delicious flavor of the fresh fruit. Berries are especially 
 adapted to this method of preserving, although I suppose any 
 soft acid fruit could be used. I have used very soft, ripe 
 apricots with success. Currants should be used with rasp- 
 berries to supply the necessary acidity. Take equal parts 
 of perfectly fresh, ripe fruit and granulated sugar. Thor- 
 oughly mash fruit or put it through a colander or fruit press — 
 anything that will reduce it to a smooth pulp. Add sugar 
 and stir with a wooden spoon for ^ hour or more, until 
 you feel certain every grain of sugar is dissolved, as in this 
 lies the secret of its keeping. Then pour immediately into 
 glasses and set uncovered in a cool, dry place for a week 
 or so, until a thin sugary crust has formed on the top, when 
 it may be covered like any jelly and set away, being careful 
 to keep it in a cool place. It will be firm and solid as jelly 
 after standing a few days. Of course for jelly the juice must 
 be strained. — [Miss N. S. C, Cal. 
 
 Apple Jam 
 
 Weigh equal quantities brown sugar and good sour apples, 
 add very little water to sugar and boil until syrupy. Then 
 add apples, peeled, cored and quartered, grated rinds of 2 
 or 3 lemons and few pieces white ginger. Boil until apples 
 look clear and yellow. This resembles foreign sweet-meats. 
 On no account omit the ginger. — [Mrs. L. W. B., R. I. 
 
 Crabapple Jam 
 
 Wash crabapples and put in a kettle with barely enough 
 water to cover. Simmer until they can readily be reduced 
 to a pulp with a potato masher, then strain through a coarse 
 sieve, measure and to 1 part pulp add ^ part sugar. Return 
 to fire and 'cook slowly about ^/^ hour. Pour into glasses^ 
 and seal with parafline. — [Mrs. J. H. C, N. Y. 
 
 Elderberry Jam 
 
 To % part elderberries add 1 part tart apples, and to 
 every lb of this mixture add % lb sugar and a very little 
 water, if necessary. Flavor with lemon iuice or any preferred 
 spices. Boil until the consistency of apple butter. — [R. A. 
 H., Mo. 
 
24 2 FARM AND HOME COOK BOOK 1 
 
 Cherry Jam 
 
 ' i 
 
 Stone 8 lbs cherries, stir in 2 lbs sugar, let stand '10 or 
 12 hours, then boil slowly until converted into a smooth | 
 jam. — [E. K., Mass. ; 
 
 Strawberry Jam ! 
 
 Hull, wash and drain the berries, mash, add an equal j 
 quantity sugar or a little less sugar if very sweet jams are j 
 not liked, put over a slow fire, bring to the boiling point ; 
 and boil about 20 minutes. Test by taking out a teaspoonful ' 
 on a saucer, and if the liquid does not jelly when cool, boil j 
 ■SL little longer. About i/4 part currants added to the straw- i 
 berries is a great improvement. — [A. G., Mass. i 
 
 i 
 Raspberry and Blackberry Jam I 
 
 j 
 To each lb berries add % lb sugar, and if berries are not 
 juicy enough, a very little water. I always add some currants 
 to raspberry jam as they provide just the necessary acidy i 
 ilavor. Some people like a little cinnamon flavoring. Boil \ 
 until it thickens and the juice is ready to jelly. Put away I 
 in glasses or jars and seal with paraffine. — [A. G., Mass. j 
 
 Rhubarb Jam j 
 
 To 2^ lbs rhubarb, cut in small pieces, add 2 lbs sugar, ] 
 1 cup vinegar, 1 teasp cinnamon and % teasp cloves. Boil i 
 -about Vz hour and when thick pour in glasses and seal with : 
 paraffine. — [A. McL., 111. - 
 
 Wild Cherry and Grape Jam ' 
 
 Boil 2 gals wild cherries with barely enough water to ; 
 cover them, until they are soft enough to rub through a sieve, j 
 In another vessel boil 1 gal green grapes the same way, and j 
 afterwards combine the pulp of the two with V2 as much : 
 sugar as pulp, and boil together about 2 hours. — [Mrs. J. i 
 K., Neb. 
 
 Cold Currant Jam ' 
 
 i 
 
 Stir well together equal parts mashed currants and granu- j 
 lated sugar, let stand over night, then stir up again and j 
 pour into glass jars, seal, and keep in a cool place. Be sure | 
 every currant is mashed. This is nice to serve with roast 1 
 meats. — [Mrs. D. J. C. N. Y. ' 
 
PLUM AND PEACH JAMS 243 
 
 Baked Gooseberry Jam 
 
 Use gooseberries that are not too ripe, place a layer in an 
 earthern or granite-ware vessel, cover with sugar, put in 
 another layer of gooseberries, cover with sugar again, and' so 
 on until the pan is almost filled. Then add 1 pt water to every 
 6 lbs gooseberries, place in a moderately heated oven, and 
 leave it there till the sugar is converted into a syrup and the 
 contents begin to boil. Put up in small jars, not forgetting 
 to pour a fine sheet of paraffine over the top, which will 
 prevent moulding. — [F. L. B. R., Ct. 
 
 Tomato Jam 
 
 To 4 lbs peeled and sliced ripe tomatoes, add 2 lbs sugar, 
 1 pt vinegar and salt, cinnamon and cloves to taste. Cook 
 till thick, like fruit jam. — [Mrs. J. B. M., N. Y. 
 
 Rhubarb and Raspberry Jam 
 
 Peel and cut rhubarb in small pieces and for each lb allow 
 1 lb raspberries and 2 lbs sugar. Boil together slowly and 
 steadily until it jellies when a little is tested on a cold 
 plate. Strawberries and rhubarb may be combined in the 
 same way. — [Mrs. N. M. P., N. H. 
 
 Damson Jam 
 
 Allow % lb sugar for each lb fruit. Wash fruit and boil 
 with just enough water to prevent scorching. When soft 
 press through a colander, then return the pulp to the kettle, 
 add the sugar and a few blanched kernels of the plums. Boil 
 gently until the consistency of jelly, skimming off the skum. 
 After it has cooled off a little, pour into small earthern jam 
 pots, jelly glasses or jars. Damson jam is an excellent side 
 dish to serve with meats, game or poultry. — [O. M. P., N. H, 
 
 Baked Peach Jam 
 
 Use ripe, perfect fruit, pare and remove the stones, mash 
 as fine as possible, turn into an earthernware or agate dish, 
 place in a hot oven and cook for an hour or more. Then put 
 in about half as much sugar as there is fruit and cook 1 
 or 2 hours longer, or until the consistency of jam. — [J. L. 
 R., O, 
 
 Apricot Jam 
 
 Select good, ripe fruit and to every lb, after peeling and 
 stoning, allow % lb sugar. Crack a few of the stones, take 
 
244 FARM AND HOME COOK BOOK 
 
 out the kernels and blanch them, after which add . them to 
 the fruit with the sugar. Cover well and let stand over 
 night. The following morning put over the fire and boil 
 slowly about 1 hour or until the consistency of jam. — [Miss 
 N. L. R., Ct. 
 
 Cherry Marmalade 
 
 Remove stones from cherries, crush the stones, put in a 
 kettle with a small quantity of water, and boil until the 
 flavor is extracted. Put fruit in a preserving kettle, add 
 a little clear water and boil until reduced to a pulp, stirring 
 frequently with a wooden spoon to prevent sticking. For 
 each lb fruit allow % lb sugar and add sugar to the strained 
 water in which the stones have been cooked, and boil until 
 transparent bubbles appear en top. Pour this syrup over the 
 fruit and continue boiling and stirring until thick and smooth. 
 — [A. G., Mass. 
 
 Orange Marmalade 
 
 Boil the thin yellow peel (none of the white rind) of 1 doz 
 ripe oranges in just enough water to cover. When tender, drain 
 off the water and chop the peel in fine pieces. Peel the oranges,, 
 pull to pieces, and discard all the white parts, fibre and seeds, 
 and add 1 cup sugar to each cup orange pulp. Let this 
 stand until the sugar is dissolved, stirring frequently, then 
 add the boiled and chopped orange peel and boil all together 
 about 20 minutes. If the oranges are not tart, the juice of 
 1 lemon may be added. — [Mrs. H. L., Va. 
 
 Quince Marmalade 
 
 " The fruit should be quite ripe. Peel, quarter and core, and 
 cook until soft in a very little water, then rub through a 
 sieve, weigh the pulp, add an equal weight of sugar, and boil 
 slowly until of the proper consistency. — [Mrs. A. C. McP., O. 
 
 Mixed Fruit Marmalade 
 
 Take % pk each peaches, pears, apples and quinces. Pare,, 
 core and slice at night, pack into a porcelain-lined kettle in 
 alternate layers of sugar and fruit. Allow i^ lb sugar to 
 1 lb fruit. Next morning put over a moderate fire and cook 
 about 6 hours, stirring frequently with a wooden spoon. — 
 [R. R., Md. 
 
 Muskmelon Marmalade 
 
 Peel and cut up muskmelons, discarding the soft pulp 
 and seeds. Cut the melon in small pieces, add a very little 
 
APPLE AND PEACH BUTTERS 245 
 
 water and the juice of 1 lemon to every 2 melons. Boil until 
 thick, then measure and add % as much sugar, and boil 
 again until very thick. — [Mrs. P. J. S., Tex. 
 
 Watermelon Marmalade 
 
 Cut out the red meat from a ripe watermelon, discard the 
 seeds, squeeze out the juice, add ^ as much sugar as there 
 is juice and boil down to a thick syrup, then put in the 
 chopped red pulp and cook until clear. Seal. — [Mrs. P. J. S., 
 Tex. 
 
 Cranberry and Quince Marmalade 
 
 Cook cranberries with a very little water until soft, and 
 rub through a colander. Proceed the same way with quince 
 cores and peelings and mix together equal quantities of each 
 pulp. Add 1 cup sugar to every 2 cups of the mixture and 
 cook until it is the consistency of marmalade. This is nice 
 served with chicken. — [L. E. C, Cal. 
 
 Apple Butter 
 
 Bring 10 gals sweet cider to the boiling point, then add 
 1 bu apples, peeled, cored and quartered. Let boil, skim 
 the froth as it rises, and stir frequently. When it has boiled 
 down about half, add sugar or molasses to suit taste and boil 
 again until a little when put on a cold dish and cooled will 
 form a nice crust on top. Add a little cinnamon and cloves, 
 or any spices to suit taste, and put away in crocks or jars. — 
 [Unidentified. 
 
 Crab Apple Butter 
 
 Wash Vz bu crab apples, trim off blossom and stem ends, 
 cut each apple in half, and remove any wormy parts. Put 
 in a preserving kettle over the fire, cover with cold water, 
 let boil until very soft, and after it has cooled a little, rub 
 through a wire sieve. To 3 cups of the sifted pulp, add 1 
 cup sugar, let come to the boiling point and boil 20 minutes. — 
 [Mrs. D. L. A., Ore. 
 
 Peach Butter 
 
 Select ripe peaches, peel, remove stones and defective parts, 
 cut in small pieces and put over the fire in a porcelain-lined 
 kettle with a very little water. Boil slowly until soft, then 
 press through a colander and to each qt of the strained 
 pulp, add 1^ lbs sugar. Boil slowly 1 hour, stirring fre- 
 -quently to prevent burning. If liked, this jam can be seasoned 
 sparingly with cloves, cinnamon or allspice. — [Mrs. C. G., N. D. 
 
24 6 FARM AND HOME COOK BOOK 
 
 Plum Butter 
 
 Wash, put into a kettle, cover with water, boil until thor- 
 oughly cooked, then let cool, and rub through sieve or 
 colander. A medium sized muskmelon added to every 2 
 qts of plums greatly improves the flavor, but may be omitted. 
 For each lb fruit pulp, allow V2 lb sugar. Boil gently about 
 3 hours. Skim well and stir often. Put into glass jars 
 and seal tight. — [Mrs. W. S., Neb. 
 
 Tomato Butter 
 
 Peel 10 lbs ripe tomatoes, add 4 lbs apples, peeled, cored 
 and quartered, and put in a preserving kettle over a moderate 
 fire. Let boil about 1 hour, stirring occasionally to prevent 
 scorching, then add 8 lbs sugar, the juice of 4 lemons, and 1 
 tablesp powder ginger. Cook slowly and stir frequently, till 
 reduced to the consistency of marmalade. — [Miss J. R. W., 
 Kan. 
 
 Pumpkin or Squash Butter 
 
 Peel pumpkins, remove pulp and seeds, cut into small 
 pieces and stew in a very little water until soft, then add 
 y2 as much sugar and spices to suit taste, and boil down until 
 very dark or until it cannot boil any longer without sticking,, 
 stirring constantly. Put up boiling hot in fruit jars. Squash 
 butter is made the same way. To dry pumpkin, stew until 
 soft in as little water as possible, then mash fine, adding 1 
 tablesp sugar or molasses to each pt pumpkin, and stew slowly 
 until it is almost dry. Spread about 1 inch thick on greased 
 pans and place in a moderate oven till thoroughly dry, turn- 
 ing around when necessary. After it is dry and cold put up 
 in paper bags and hang in a dry place. Soak pieces of this 
 in a little water over night when wanted for pies. — [Mrs. J. 
 C. T.. Ore. 
 
 Crabapple Jumble 
 
 To 7 lbs crabapples, quartered and cored, but not pared,, 
 add 1 lb sugar, 2 lbs seeded raisins, and yellow peel and pulp 
 of 2 oranges, discarding seeds and white parts. Cook all 
 together with just enough water to dissolve sugar. When 
 done it should be of a thick, honey-like consistency, and a 
 clear, reddish amber in color. This will make about 1 gal 
 and will keep indefinitely, sealed in a jar. — [Mrs. E. G. F., 
 N. Y. 
 
 Spiced Cranberries 
 
 Tie up in a small cheese cloth bag, 2 tablesp ground cinna- 
 mon, 1 tablesp ground cloves and % tablesp ground allspice. 
 
FRUIT HONEY AND PASTE 247 
 
 and simmer slowly ^ hour in 1 cup water. Then add to the 
 spiced water 7 lbs cranberries, ZVz lbs sugar and 2 cups cider 
 vinegar. Cook slowly until as thick as marmalade. Pour 
 into glasses and when perfectly cool, seal with melted paraf- 
 fine, or cover securely with paper. — [N. M. P., N. H. 
 
 Quince Honey 
 
 Peel and grate 3 or 4 good sized, ripe and juicy quinces,, 
 and add to a briskly boiling syrup made of 3 pts sugar and 
 1 pt water. Boil 20 minutes after the quince has been added. 
 As quick as the quinces are grated, turn them into the- 
 syrup. Allow the kettle to stand on the back of the stove 
 until all are in. — [Mrs. D. A. F., Pa. 
 
 Fig Paste 
 
 Wash and cut fine 1 lb figs, add 1 qt cold water, bring slowly 
 to the boiling point, and then cook slowly 1 hour. Next add 
 3 cups sugar, and cook until it thickens like jelly when a little 
 of it is cooled. Settle in jelly glasses. This is very nice to 
 eat with warm biscuits, or for layer cake, and is excellent 
 to make sweet sandwiches for the children's lunch. — [Mrs. 
 J. D.. N. Y. 
 
 It is best not to try to make large quantities of jellies or 
 jams at one time. When made in small quantities — a quart or 
 two at a time — they turn out much better. — [A. G., Mass. 
 
 A little lemon juice added to blackberry jam when it is; 
 boiling improves the flavor. — [No name. 
 
 If you object to the raspberry and blackberry seeds in jam, 
 run them through a fine wire sieve after boiling the berries- 
 until soft, and before adding the sugar. — [A. G., Mass. 
 
 By adding % apple pulp to % blackberry pulp, a nice jelly 
 of improved flavor is obtained. — [A. G., Mass. 
 
 For strawberry jam, I use the following proportions: 4 lbs 
 strawberries, 2 lbs sugar, 1 pt currant juice.^ — [L. E. B., Ind. 
 
 An open box of thyme placed in the closet in which jams, 
 jellies and preserves are stored will prevent mould from, 
 gathering on them. — [Mrs. M. A. P.. 111. 
 
248 FARM AND HOME COOK BOOK 
 
 Jelly Jottings « 
 
 When making peach jelly it is an improvement to add some ^ 
 sour apples. This will help to make the jelly more firm. \ 
 
 'i 
 
 When making elderberry jelly add a few green grapes to ] 
 
 supply the necessary acid — more or less grapes, according to I 
 
 how ripe the elderberries are. | 
 
 Save the nice peelings when canning peaches; put some \ 
 
 apple parings with them, and cook together. More or less ' 
 
 apples can be used as desired, as long as there are not apples ' 
 enough to kill the peach flavor. 
 
 Ripe blackberry jelly is improved by adding a few unripe i 
 or red ones when cooking. Cook the same day the berries ; 
 are gathered. — [Mrs. J. P. B., Pa. | 
 
 By using different colored fruit together one can have - 
 
 several kinds of jellies — white peaches and light colored apples I 
 
 will make the jelly light, and by adding red apple parings one i 
 
 can obtain various shades of red. i 
 
 ! 
 
 Filled jam or jelly glasses should not be covered until the I 
 contents are thoroughly cold, as otherwise the evaporation will j 
 cause a mould to form on top. — [A. G., Mass. i 
 
 Blanch 3 or 4 peach kernels, chop fine, and add to the ( 
 
 peach marmalade to improve the flavor. Add juice and rind i 
 
 of a lemon, or some essence of cinnamon can also be used for ■ 
 
 flavoring. — [No name. ; 
 
 If tart apples can not be obtained when making jelly, the j 
 
 juice of 1 or 2 lemons added to the syrup is sufficient to im- I 
 
 part the desired flavor, and will aid in making the jelly i 
 
 firm. — [R. R., Md. j 
 
 i 
 
 Add a small cup of rhubarb juice to each qt of grape pre- | 
 
 serves or jelly. This will prevent the formation of those j 
 
 crystals in grape preserves, otherwise called "grape sugar." j 
 
 The acid in the rhubarb neutralizes this "grape sugar." — • 
 
 [Mrs. A. B., Col. . I 
 
 Equal parts of strained plum or pear pulp, boiled down j 
 
 with sugar like any other marmalade, makes an agreeable j 
 
 change. The plums being acid and the pears insipid, they i 
 
 combine very nicely. Apples and plums can be combined in j 
 
 the same way. Allow % lb sugar to each lb of fruit. — [Mrs. ; 
 
 W. S. G., Mo. . ; 
 
Picklin^^^Sour and Sweet 
 
 VERY housewife who can procure or has 
 at her disposal the necessary ingredients, 
 is, ^ or should be, interested in pickling 
 recipes, since pungent and spicy relishes are 
 generally considered necessary adjuncts to- 
 a well equipped table. They can be made 
 at home at small expense and with little trouble and 
 expenditure of time. The bulk of pickling is done in the 
 cooler months of fall, and if only therefor alone, the work 
 is or would seem to be much less laborious than the can- 
 ning and preserving, which must be done during the warm 
 summer season, when most of the fruit ripens. When the 
 directions call for air-tight sealing, the usual canning pre- 
 cautions should be carefully observed. Good vinegar, sugar 
 and spices are as necessary to success as good fruit and 
 vegetables, for however fine the latter may be, if the former 
 are of an inferior quality, the finished product will be most 
 unsatisfactory. Among the following are a choice variety 
 of pickJing recipes, sour, sweet and spicy, which can be 
 varied or modified to suit individual tastes. 
 
 To Salt Down Cucumbers For Pickles 
 
 Have ready a perfectly clean jar, crock, or keg — whether 
 the receptacle is glass, stone, or wood is immaterial, as long 
 as it is clean and does not leak. Use only good, firm cucum- 
 bers, not too large, and cut them from the vines with a pair 
 of sharp scissors, leaving about ^/^ inch stem on each. Never 
 pull them from the vines, and always handle them carefully 
 so as not to bruise them. Wash clean and wipe dry. Put a 
 2 or 3-inch layer of coarse salt in the bottom of the keg, then 
 a layer of closely packed cucumbers, cover with salt, and pro- 
 ceed in this way until all the cucumbers are used, topping ofC 
 with a layer of salt, and over that a layer of freshly picked 
 grape leaves. Use plenty salt — there is more danger in using" 
 too little than too much. Pour in cold, hard water to cover, 
 put a clean white cloth over the top, tucking in the edges 
 snugly down the sides, then put in an inverted plate, or a 
 hard board to fit, and weigh it down with a large, clean stone^ 
 
 249 
 
250 FARM AND HOME COOK BOOK 
 
 to keep the cucumbers well under brine. Cover the keg and i 
 set away In a cool place. Cucumbers may be added from time j 
 to time as they are gathered, with some more salt, until the ■ 
 crock is full. Be careful to keep the cucumbers always well ' 
 under the brine, and if there should be too much brine, throw ) 
 some of it away. When removing cloth, plate, and stone, do \ 
 so carefully, and if any scum has gathered, wash thoroughly ; 
 before returning to the crock. When the pickles are wanted \ 
 for table use, take out enough to last about one week, freshen j 
 them in clear, cold ■\\fater baths, until they are plump and just I 
 right to the taste, changing the water frequently and tasting i 
 a pickle occasionally to see if it is too salty. The pickles are i 
 then ready to be put in cold vinegar with any preferred spices, : 
 and in about 10 hours or less they will be ready for use. A ] 
 small bunch of dill put in the vinegar imparts a delightful j 
 flavor. Cover the jar, and set in a cool place. — [A. G., Mass. 
 
 To Salt Down String Beans 
 
 Select firm, meaty, juicy and tender beans. Wash and drain, | 
 string and break or cut up in small pieces. If the beans are | 
 large and meaty, and cut up fine, on the bias, the result will ' 
 be much more satisfactory. Pack the beans into a crock in \ 
 alternate layers with salt, beginning and topping off with a I 
 layer of salt. Keep in a moderately warm place so the salt will j 
 dissolve and form a brine, which should cover the beans well. \ 
 Beans and salt may be added from day to day until the jar is i 
 full. Then cover inside with a clean cloth, plate or board and j 
 weight down with a clean stone. Be sure that the brine covers , 
 the beans. Cover the crock, tie over with cloth or paper, and ; 
 set away in a cool place. — [E. R. G.. R. I. 
 
 To Salt Down Whole Ripe Tomatoes ] 
 
 Ripe and perfectly sound tomatoes may be kept for winter \ 
 use by simply packing them carefully in large stone jars and j 
 pouring over them a very strong brine. Cover tight to keep j 
 out the air. When wanted for use, take out the required | 
 number of tomatoes and soak them 24 hours in cold water, | 
 They can then be peeled and sliced, and will taste as though | 
 they had just come from the vines. — [Mrs, E, L,, Mass. 
 
 Cucumber Pickles I I 
 
 To 1 gal good cider vinegar add 2 ozs ginger root, 1 oz tur- ] 
 meric, 1 oz whole black pepper, 1 oz whole cloves, 1 oz chili i 
 peppers, 1 lb salt, and % lb powdered mustard. Mix the mus- , 
 tard and turmeric in a little of the cold vinegar, and boil all I 
 together about 15 or 20 minutes. When cold pour over cucum- '. 
 bers that were washed, wiped dry and packed in a jar. — [K. i 
 A. D., N. D. ! 
 
CUCUMBER AND DILL PICKLES 251 
 
 Cuciiinber Pickles II 
 
 To 1 gal best cider vinegar add 2 ozs ground mustard, 2 ozs 
 whole mustard, 2 ozs whole black pepper, 2 ozs cinnamon bark 
 broken in pieces, 1 oz ginger root, i^ lb salt, and a piece of 
 alum about the size of a small hickory nut. This is enough 
 to fill a 2-gal jar, packed with cucumbers. If not enough 
 cucumbers are at hand to fill the jar, some more may be 
 added from time to time, but be sure that all the cucumbers 
 are well covered with the vinegar. — [Miss L. M. B., N. Y. 
 
 Cucumber Pickles III 
 
 To 1 gal good cider vinegar add 1 cup grated horseradish, 
 
 1 cup salt, and 2 cups ground mustard. Dissolve the mustard 
 In a little vinegar, and then add to the rest and pour all cold 
 over the cucumbers packed in a jar. Be careful that every 
 cucumber is well covered. — £L. E. W., Mich. 
 
 Cucumber Pickles IV 
 
 Cut cucumbers from vines with sharp scissors, when about 
 
 2 or 3 inches long, allowing about ^ inch stem to remain on 
 each. For 1 pk cucumbers allow 1 cup coarse salt and make 
 a brine sufficient to cover the cucumbers, and pour it over 
 them boiling hot. Let stand for a day, drain off, and repeat 
 this twice, using new brine each time, and allowing 24 hours 
 between each change. On the fourth day drain off the brine, 
 pour over clear, boiling water, and let stand 24 hours; then 
 drain and pack the cucumbers in jars, sprinkling among them 
 some whole cloves, allspice, cinnamon, and any other spices 
 liked, and to each gallon jar of pickles add a piece of alum 
 the size of a small hazelnut. Pour over hot vinegar to cover 
 and when cold, cover the top with horseradish leaves. The 
 pickles must always be kept well under the vinegar. For 
 sweet pickles melt 1 cup sugar in each qt vinegar. — [Mrs. G., 
 Wis. 
 
 Dill Pickles 
 
 Wash sound, medium sized pickles and put them to soak 
 over night in a brine made of 1 cup salt to 2 gals water. Next 
 morning wipe the cucumbers dry, put a layer in a jar, then a 
 layer of freshly gathered grape leaves, another layer of 
 cherry leaves and one of dill, then another layer of cucum- 
 bers, and so on until the jar is full. Cover with a fresh brine 
 prepared the same as directed above, cover with a cloth, 
 weight down with a board and stone, so that the cucumbers 
 will be well covered with the brine, cover the jar, and set away 
 in a cool place. — [M. S. L., Wis. 
 
252 FARM AND HOME COOK BOOK 
 
 Sweet Pickles 
 
 Wipe clean 200 small, firm cucumbers and let them stand 
 over night in salt water. In the morning drain, wipe dry, 
 and drop them into 3 qts best cider vinegar, to which has 
 been added 2 ozs each cinnamon, allspice and cloves, 3 lbs 
 brown sugar and a few small red peppers. Boil about 5 
 minutes, then turn into jars and seal while hot. — [Mrs. D. W. 
 C, British Columbia. 
 
 Sweet Cucumber Pickles I 
 
 Peel large, ripe, firm cucumbers, cut in quarters, scrape out 
 the seeds, soak in weak brine over night, drain thoroughly, 
 and scald in clear boiling water. Make a syrup of 1 qt vinegar, 
 2 lbs sugar and any preferred spices. Add the cucumbers and 
 cook until clear and tender. Can while hot and seal air tight. 
 — [Mrs. J. P., N. y. 
 
 Sweet Cucumber Pickles II 
 
 These are put up cold and sealed air-tight. Peel and cut up 
 the cucumbers and mix them with the following: 1 gal best 
 cider vinegar, 1 scant cup salt, 2 cups brown sugar, 1 cup 
 ground mustard, 1 cup grated horseradish, 1 scant tablesp 
 alum, and 1 tablesp mixed spices. Be sure that the cucumbers 
 are well under vinegar. — [Mrs. C. P. VanK., N. Y. 
 
 Mixed Pickle I 
 
 Cut into quarters, 5 qts green tomatoes, 1 doz green man- 
 goes and y2. doz ripe mangoes, add 2 qts small cucumbers, 2 
 qts large cucumbers, sliced, 1 doz small white onions and y^ 
 doz large onions, sliced, 5 bunches celery, trimmed and cut 
 in small pieces, 2 small heads cauliflower or cabbage, trimmed 
 and chopped, and boil all together in salt water until tender, 
 and then drain through a colander. Make a dressing of 2 qts 
 vinegar, 1% cups sugar and add a paste made of 3 tablesp 
 ground mustard, 2 tablesp turmeric, 3 tablesp flour and ^ 
 teasp cayenne pepper. Let boil, then drop in the drained 
 mixed vegetables, let boil up again until all are done, and then 
 can and seal while hot, the same as fruit. — [M. L., Pa. 
 
 Mixed Pickle II 
 
 Take Vi pk green tomatoes, 2 large heads cabbage, 12 large 
 cucumbers, 1 qt small onions, % pt grated horseradish, ^4 lb 
 white mustard seed, ^4 oz celery seed, 4 tablesp pepper, 2 
 tablesp turmeric, 1% lbs brown sugar and 3 qts cider vine- 
 gar. Chop the vegetables, sprinkle with salt and let stand 
 
GREEN TOMATO PICKLE 253 
 
 over night. Next morning drain ofE the salt water, add the 
 other ingredients to the vegetables, mix well, place over 
 the fire, bring to a boil, and let boil hard about 5 minutes. 
 €an and seal while hot. — [A. T. H., O. 
 
 Olive Oil Pickles 
 
 Peel and slice small cucumbers, discarding seeds, and let 
 stand 3 hours in a strong brine, then rinse thoroughly in cold 
 water and drain. Put a layer of cucumbers in a jar, sprinkle 
 with celery salt, white mustard and black mustard seed, and 
 whole black pepper, then a layer of cucumbers again, and so 
 on until the jar is full. Pour over Vz cup olive oil to a 1-gal 
 jar. Cover with cold vinegar and seal. These are nice served 
 as pickles, or may be used with canned beans or mixed with 
 salad dressing. — [H. C. H., Mich. 
 
 Green Tomato Pickle 
 
 Green tomatoes are the most used and the most abused 
 for pickling. Many soak them all night in salt water, which 
 toughens them, and as a consequence green tomato pickle 
 is not a favorite. Green tomato pickle as I prepare it may not 
 look so fancy as some other pickles, but it tastes good, and 
 that is the most important consideration. I put the tomatoes 
 and other ingredients all together, and cook until the tomatoes 
 are tender, and seal while the mixture is boiling hot. In this 
 way there is no tiresome soaking in brine, draining, reboil- 
 ing, etc. One can put up a big lot in the morning and have 
 it done ready to put away before dinner. In the first place, 
 do not use undersized, very green tomatoes, but select those 
 that are full grown and green, almost ready to ripen. 
 
 Slice 1 gal green tomatoes without peeling, but cut out the 
 hard stem ends. Core, peel and slice 6 good sized onions 
 (white onions are best), add 1 pt best cider vinegar, 1 pt sugar 
 (white or brown), 1 tablesp each salt, ground mustard, whole 
 black pepper and white mustard seed, Vz tablesp whole all- 
 spice, and 1 heaping teasp whole cloves. Mix well together and 
 then stew until tender, stirring often to prevent burning. If 
 one wishes a hot or extra peppery taste, add % teasp red pep- 
 per, or one red pepper pod cut up in small pieces, with the 
 seeds taken out. This pickle may be boiled until tender and 
 each slice of tomato retain its shape. There will be plenty 
 of rich juice without adding water, but if it should become 
 too dry before boiled tender, add a very little hot water. Put 
 up in glass jars and seal. The above given quantities will 
 make about 4 or 5 qts of pickle. Set away in a cool, dark 
 and dry place. This same recipe may be used for ripe toma- 
 toes, or half ripe ones. — fl. C. T., Ind. 
 
254 FARM AND HOME COOK BOOK 
 
 Pickled Yellow Tomatoes 
 
 Pour into a jar 1 gal good cider vinegar salted to taste \\ 
 and then place in it a small cheese cloth bag containing i^ i] 
 teasp each of whole allspice and cinnamon, 1 teasp whole Ij 
 cloves and a small piece of ginger root. Set the jar in a cool t 
 place and from day to day drop in carefully selected small ll 
 yellow tomatoes, first pricking each tomato with a fork, to i 
 keep them from bursting. When jar is full, cover with a j 
 stout piece of brown paper and over this tie a strong piece \ 
 of muslin. No cooking is needed, but be careful that the I 
 tomatoes are well covered with the vinegar. — [P. R. H., no 
 address. 
 
 Pickled Onions I 
 
 Select small white onions and peel but do not cut them. 
 Place in wide mouthed bottles and sprinkle some spices among^ 
 them, using 1 oz whole pepper, 1 tablesp mustard seed and a ! 
 few coriander seeds to each qt onions. Cover with cold 
 vinegar and cork. If the onions absorb the vinegar, add 
 more to keep them covered. — [Mrs. E. S. D., Wash. 
 
 Pickled Onions II 
 
 Peel small, white onions, put them over the fire in boiling 
 water, and when they look clear skim them out and put them 
 on a clean folded cloth. When quite dry, put them into a jar 
 and cover them with hot spiced vinegar. If liked a little 
 sweet, sugar may be added to the spiced vinegar according to 
 taste. The onions must be well covered with vinegar at all 
 times. — [Mrs. M. B., O. 
 
 Pickled String Beans 
 
 Select tender, meaty string beans and boil them in salted 
 water until done, then drain and drop them in a pickle made- 
 of 1 qt vinegar, Vz cup sugar and 2 tablesp mixed spices boiled 
 together. Let boil up once more after the cooked beans have 
 been added, and then seal in fruit jars while hot. — [Mrs. A. 
 J. P., Wis. 
 
 Beet Pickles 
 
 Select tender beets of uniform size, wash them clean, but 
 do not cut off the root ends, and allow an inch or two of the 
 stem ends to remain on. Cover with boiling water and boil 
 until tender, then remove from the hot water, plunge into cold 
 water, and then with the hands rub the skins and the root 
 and stem ends off. Cut out all specks or tough parts, and slice 
 
CABBAGE AND CAULIFLOWER PICKLE 255 
 
 or cut into dice, and pack into glass jars. Fill overflowing 
 full with boiling hot vinegar, and seal. If a sweet pickle is- 
 desired, boil some sugar and spices with the vinegar. — [Mrs. 
 B. G., N. Y. 
 
 Cabbage and Beet Pickle 
 
 Chop fine 2 qts beets after they are boiled and cold. Chop 
 fine 2 qts raw red cabbage and add to the beets and cabbage, 2 
 cups brown sugar, 1 cup grated horseradish, 1 tablesp salt and 
 cider vinegar enough to cover. Put up in air-tight glass jars. The 
 beets and cabbage should be measured after being chopped, and 
 all the ingredients should be well mixed together before pack- 
 ing into jars. — [Mrs. W. M. G., Ct. 
 
 Pickled Red Cabbage 
 
 Select a nice firm, crisp red cabbage, discard the outer 
 leaves, and cut out the stem ends and tough core. Shred the 
 cabbage fine and then pack into a gal jar in layers, sprinkling 
 each layer with a little salt and white mustard seed. When the 
 jar is full, pour over it y2 cup vinegar and i^ cup brown sugar, 
 heated together. Have the jar overflowing full and seal while 
 hot. A small red pepper may be added and a little horseradish 
 root if desired. — [Mrs. A. J. P., Wis. 
 
 Pickled White Cabbage 
 
 Chop fine 4 large, crisp heads of cabbage and 1 qt onions. 
 Pack in alternate layers in a jar, sprinkling a little salt between 
 each, and let stand over night then drain. Mix well together 2 
 qts cider vinegar, 2 lbs brown sugar, 2 tablesp each ground 
 mustard, black pepper, cinnamon and celery seed and 1 tableso 
 each allspice, mace and alum. Let boil up once and pour over 
 the cabbage and onions. Let stand over night, drain, heat the 
 liquid and pour over the cabbage again. Repeat this process 
 for the third time and the fourth morning put all together in 
 a large porcelain kettle, bring to a boil, and boil 5 minutes. 
 When cold, pack in small jars and seal. — [M. P., N. H. 
 
 Cauliflower Pickle 
 
 Trim and cut up cauliflower, boil in slightly salted water till 
 tender, and for every head of cauliflower allow 2 heaping, 
 tablesp ground mustard, 1 tablesp flour, 1 teasp salt, % cup 
 brown sugar, and a little turmeric with cider vinegar enough 
 to cover. Let this mixture come to a boil, then pour over the 
 cauliflower in cans or jars, and seal while hot. — [Mrs. G. W- 
 A., Pa. 
 
256 FARM AND HOME COOK BOOK 
 
 Pickled Peppers 
 
 Take the hot and sweet peppers and put them in layers in 
 a jar, first one of salt, then one of peppers, until the jar is full 
 and packed tight, with a layer of salt on top. Tie a cloth over 
 the jar and set away for winter use. When wanted, take out 
 the required number of peppers and put them in vinegar over 
 night. — [Mrs. P. J. S., Tex. 
 
 Stuffed Pickled Peppers 
 
 Take large green peppers, remove the stem ends and seeds 
 and fill with the following mixture: To 2 qts chopped cabbage, 
 add V2 cup mustard seed, 2 tablesp celery seed and 2 tablesp 
 each salt and brown sugar. Chopped cucumbers or small white 
 onions may be added, if liked. Cover each pepper with the 
 stem end and tie it on securely. Then put the stuffed peppers 
 in a jar, cover with cold vinegar, and seal Keep in a cool and 
 dark place.-=— [Mrs. B. R., Nev. 
 
 Stuffed Pickled Peppers n 
 
 Take large green peppers, cut off the ends, take out the seeds 
 and let them soak in salted water over night. Then stuff them 
 with a chopped mixture of cabbage, cucumbers, green tomatoes 
 and onions in equal parts. Put this mixture in a bowl or jar 
 and add salt, allowing 1 cup salt for a gal of the mixture, and 
 let stand over night, after which squeeze out of the brine, put 
 in a preserving kettle over the fire, cover with vinegar, and add 
 mustard seed and celery seed to taste. Boil about 15 minutes 
 and then stuff the mixture into the peppers, sew on the tops, 
 pack in jars, cover with vinegar, and put in some whole spices 
 and bay leaves. — [Mrs. P. J. S., Tex. 
 
 Mustard Pickle 
 
 Peel, cut lengthwise and discard seeds of 2 qts ripe, firm 
 cucumbers, add V2 doz green peppers, 2 qts green tomatoes 
 and 2 heads cauliflower, cut up, 2 qts small cucumbers and 2 
 qts small white onions, peeled. Cover with a weak brine and 
 let stand 24 hours, then drain. Prepare dressing as follows: 
 Mix to a smooth paste 12 tablesp mustard, 2 tablesp turmeric 
 and 2 cups flour, with a little cold vinegar, then add 3 cups 
 sugar, 4 qts vinegar, and boil all together. Drop the prepared 
 pickles in this dressing, let heat thoroughly, and put away in 
 pickle bottles. — [Mrs. J. L. S., Ct. 
 
 Corn Pickle or Relish 
 
 To 12 cups cut sweet corn, add 12 cups chopped cabbage, 1 
 cup chopped celery and 1 cup chopped onions. Boil all 
 

 .^., ^^ai^^^ifff 'm 
 
 — : — -7—^ > - -^, ^ 
 
 
 
 ■^^fg^^^ *r. 
 
 'FILLER" CURRANTS GROWN IN NEW YORK. 
 
 PRIZE PEACHES FROM MICHIGAN 
 
PRIZE WINNING APPLES FROM PENNSYLVANIA. 
 
 KEIFFER PEARS GROWN IN MISSOURI. 
 
OLIVES AND CHOW-CHOW 257 
 
 together in slightly salted water until tender and then drain, 
 after which mix with a dressing prepared as follows: To 1 cup 
 sugar add 1 tablesp each mustard, salt and turmeric, and 2 
 heaping tablesp flour. Mix to a paste with a little cold vinegar, 
 then add the balance of 2 qts vinegar. Two peppers sliced in 
 rings can also be added if liked. Boil this dressing until it 
 thickens and the flour is done. Mix the vegetables with it and 
 can while hot. — [Mrs. M. Z. P., Wash. 
 
 Pickled Olives 
 
 To 6 gals green olives allow 1 lb each of concentrated lye 
 and salt, dissolve in 6 gals water, and soak the olives in this 
 solution for 2 days, then drain and replace with a fresh solu- 
 tion made the same as before, and soak for 2 days more, after 
 which drain the olives and immerse them in pure water from 5 
 to 8 days, according to the bitterness of the olives, changing the 
 water every day. Finally put them in a brine made by dissolv- 
 ing 3 lbs salt in 4 '^^ gals water. They will keep this way for 
 one season in a keg, but if wanted for long storage, they should 
 be bottled and sealed. — [Mrs. C. E. G., Ariz. 
 
 Old Virginia Chow-Chow 
 
 Chop fine 8 qts green tomatoes, 3 small heads cabbage, 6 
 large onions, 6 ripe peppers and 6 green peppers, sprinkle with 
 salt, and let stand 24 hours, then drain thoroughly and add 3 
 qts good cider vinegar and 1 1/^ lbs brown sugar. Boil all 
 together 1 hour, then add 8 qts ripe tomatoes, 3 heads finely 
 chopped celery and 1 pt horseradish and boil 15 minutes 
 longer, after which add 1 tablesp each cloves and mustard, 2 
 tablesp each white mustard seed, allspice and ginger. Use the 
 ground spices, mix all together thoroughly, and when done put 
 up in jars and seal. — [Mrs. F. E. T., Cal. 
 
 India Relish 
 
 Trim and cut fine 2 heads cauliflower, 2 heads cabbage, 12 
 onions, 12 large green cucumbers and 6 green peppers. Meas- 
 ure and for each pt chopped vegetables, add 1 pt chopped 
 green tomatoes. Mix well, put in a large stone jar, cover with 
 a weak brine, and let stand over night. Next morning drain 
 thoroughly, put in a granite vessel, cover with good cider vine- 
 gar, and add 1 lb brown sugar, i^ cup white mustard seed, and 
 about a handful of mixed spices tied up in a small cheese cloth 
 bag. Boil about 3 hours, then turn into glass jars and seal 
 while hot. — [Mrs. M. A. C, Wash. 
 
258 FARM AND HOME COOK BOOK \ 
 
 i 
 Pickled Berries J 
 
 \ 
 
 Put 6 qts strawberries or any other berries into a stone jar ! 
 in layers, sprinkling each layer with cinnamon and cloves. \ 
 When the jar is full, pour over the berries a syrup made by t 
 boiling together 1 pt vinegar and 3 pts sugar. Let stand 24 ' 
 hours, pour off the syrup, boil again and pour over the berries. | 
 Let stand over night and then boil the berries and syrup | 
 together slowly for 20 minutes, pour into jars and seal. — [L. i 
 E. B., Ind. j 
 
 Sweet Plum Pickles ? 
 
 Wipe 7 lbs firm, ripe plums, pack them into a jar and pour ! 
 over them a syrup made by boiling together 1 qt cider vinegar, j 
 4 lbs sugar and 2 tablesp cinnamon and 1 tablesp cloves tied ; 
 in a cheese cloth bag. Let stand 1 day, then pour off the syrup, , 
 let boil up again, and again pour over the plums. Repeat this ■ 
 the next day, and the third day boil up the plums and syrup < 
 together and can and seal while hot. — [S. A. B., N. Y. j 
 
 Sweet Pickled Pears 
 
 Select firm fruit of uniform size, not too ripe, and remove 1 
 blossom ends with sharp pointed knife. For 4 lbs fruit allow I 
 1 pt best cider vinegar, 2 lbs brown sugar and ^^ cup whole j 
 spices mixed — whole cloves, allspice and stick cinnamon, tied ; 
 In a cheese cloth bag. Boil the spices with the vinegar and l 
 sugar about 10 minutes, skim, add the fruit, and cook until ; 
 tender. Skim out the pears, put in jars, boil down the syrup, ■ 
 pour over the fruit in jars, and seal. This syrup is fine to add ' 
 to mincemeat pies in winter. — [Mrs. P. H., Ore. j 
 
 1 
 Sweet Quince Pickles ; 
 
 Use only ripe, sound fruit. Pare, core and cut in quarters \ 
 or eighths. Simmer the parings and cores 1 hour in just ; 
 enough water to cover, then drain and after weighing the | 
 quinces, cook until tender in this water, then drain again, sav- i 
 ing the juice. For every 7 lbs fruit allow 4 lbs sugar, 1 pt I 
 cider vinegar, and 1 cup juice in which the fruit was boiled, j 
 Boil all together about 15 minutes with 2 tablesp cinnamon I 
 and 1 tablesp mace tied in a cheese cloth bag, then add the i 
 fruit and simmer slowly % hour. Skim out the fruit, put in , 
 jars, boil down the juice, pour over the fruit, and seal while j 
 hot. — [Mrs. M. K., Kan. j 
 
 Sweet Pickled Peaches j 
 
 Boil 2 lbs brown sugar, 1 pt best cider vinegar and 1 oz stick 
 cinnamon 20 minutes. Have ready i/^ pk peaches, dip quickly 
 
PICKLED CHERRIES AND APPLES 25 & 
 
 in hot water and rub off the fuzz with a clean towel, stick into 
 each peach 2 whole cloves and drop them into the hot syrup to 
 cook until tender. Do not crowd too many peaches in the syrup 
 at one time. When the peaches are tender, put them in glass 
 jars and cover with the boiling hot syrup and seal at once. — 
 [Mrs. J. B., Kan. 
 
 Pickled Cherries 
 
 Fill a jar compactly with good, ripe cherries with the stems 
 on, but be careful not to crush the cherries. Pour over them a 
 syrup made by boiling together 1 cup vinegar and 1 cup sugar. 
 Seal air-tight. These are delicious served with roast m.eats. — 
 [No name. 
 
 Sweet Pickled Apples 
 
 These are preferred by many to pickled pears and this recipe 
 will prove doubly welcome when all the fruit cans for air-tight 
 sealing are used up, as the sweet apple pickle will keep very 
 well in covered jars. Peel, but leave whole 1 pk sweet apples, 
 make a syrup of 2 qts vinegar, 4 lbs brown sugar (more if 
 desired very sweet), % oz whole cloves and allspice or cinna- 
 mon, 1 teasp mustard seed and a little salt. Heat the vinegar 
 and sugar together and when it boils, skim well, then put in 
 the spices tied in a cheese cloth bag, let boil up again and then 
 add the apples and boil slov/ly until tender. When done, lift 
 out the apples carefully, put them in a jar, boil down the syrup 
 to the desired consistency and sweetness, pour over the apples 
 and when cold, cover securely and set away in a cool place. — 
 [Mrs. E. G. F., N. Y. 
 
 Green Tomato Sweet Pickles 
 
 Slice 20 lbs green tomatoes, sprinkle with salt and let stand 
 24 hours, then drain and boil in water enough to cover, adding 
 3 tablesp ground ginger. When the tomatoes are tender, drain 
 and put in stone jars and pour over them 2 qts of boiling hot 
 vinegar which has been seasoned with 1 Vz tablesp ground cin- 
 namon, V2 tablesp ground cloves, 3 tablesp ground ginger, 2 
 small red peppers and 4 lbs sugar. Tie the spices in a small 
 cheese cloth bag. When the jar is full, lay this spice bag on 
 top of the pickle. — [Mrs. C. W. H., Pa. 
 
 Carrot Sweet Pickles 
 
 These are equal to spiced crabapples. Wash and scrape sev- 
 eral good sized carrots and boil in slightly salted water until 
 tender. Make a syrup of vinegar, sugar and spices, same as for 
 
2 60 FARM AND HOME COOK BOOK 
 
 any other sweet pickle, or use 1 pt vinegar, 2 pts sugar and 1 
 teasp each of cloves and cinnamon. When the syrup is boiling 
 slice in all the carrots the syrup will cover, let simmer for a 
 while, and then put away in jars. The syrup can be made as 
 rich as desired, and more spices may be added if liked. If 
 not very sweet and spicy, they should be put up in. sealed jars. 
 — [Mrs. R. M. S., Wis. 
 
 Sauerkraut 
 
 Cabbage in the form of kraut, if properly made and cared 
 for, is nutritious and makes a desirable dish, being convenient 
 and very little trouble to prepare. I have been using the follow- 
 ing recipe for years and have never lost a pound or had any 
 trouble with mouldy cloths on top of kraut. For large quanti- 
 ties I use clean oak barrels, for a few gallons I prefer stone 
 jars. For packing in barrels, I place the barrel near the wall 
 of a building or a heavy post, make a follower that will just fit 
 inside of the barrel and press down by means of a lever, one end 
 in a crack of the building or under a block nailed to a post. 
 Pack in solid, but do not pound or stamp, as this breaks and 
 mashes the fiber of the leaves and causes them to become dark. 
 The way I want kraut to look when taken from the barrel is 
 long, stringy and of a snowy whiteness, and to have a sour, not 
 a soured taste and smell. 
 
 Early morning, when the dew is on, is the best time to 
 gather cabbage for kraut. The weather should be warm enough 
 to cause fermentation to take place in 2 or 3 days from time of 
 packing. After fermentation has ceased, keep in a shady cool 
 place. Remove all outside leaves and the heart or stalk of the 
 cabbage. Use a two or three-knife kraut cutter, place over a 
 tub, and shred the required amount to fill barrel or jars. Use 
 1 tablesp salt to each gal of kraut, and no more, for if more salt 
 is used fermentation will not be so perfect — the salt will pre- 
 serve, instead of allowing the cabbage to ferment. Sprinkle 
 salt over the cut cabbage and thoroughly mix by working over 
 with the hands or a large wooden spoon or paddle. Do not use 
 any metal spoons or kettles. After mixing, press in the barrels 
 or jars very solid. If in barrels replace the head and bore in 
 it an inch auger hole, set level, and pour in cold water until it 
 will take no more. Keep the head of barrel covered with water 
 by adding more every day, or as needed. After fermentation 
 has ceased, stop up tight and keep head of barrel covered with 
 water, to exclude the air. If put up in jars, keep a weight on to 
 hold kraut under brine, and keep it running over with water, 
 to cause all skum to work off. — [J. W. G., Ky. 
 
MAKING SAUERKRAUT 261 
 
 Sauerkraut Notes 
 
 Use a water-tight hard wooden keg or barrel and be sure it 
 is thoroughly clean. Put a layer of clean outside cabbage 
 leaves in the bottom of the keg and a little way up on the sides. 
 Put in a layer of shredded cabbage, sprinkle with salt and a lit- 
 tle caraway seed and onion and apple, and press down very 
 firmly. For a medium sized wash tub of shredded cabbage use 
 about 3 or 4 handsful salt, 2 tablesp caraway seed, 1 onion and 
 1 apple, chopped very fine. Proceed in alternate layers until 
 all the cabbage is used, pressing down each layer firmly, so that 
 It will be under brine. It is well for two persons to handle the 
 job together, one doing the cutting and the other the packing. 
 The brine should rise quite freely when the kraut is pressed 
 down with the hands. Cover with a clean white cloth, tucking 
 in the edges firmly down the sides, then lay on fitted hardwood 
 boards and on these a clean stone or several stones to weight the 
 kraut down so that it will stay under brine. Let stand 2 or 3 
 days, then dip off all you can of the old brine, which would 
 become bitter, and fill up with hot water. Tie a clean cloth over 
 the barrel and let the contents work. It will take from 2 to 3 
 weeks before fermentation ceases. About once a week, there- 
 after, carefully remove stones, boards and cloth, which will very 
 likely be covered with skum, wash them clean, rinse in cold 
 salt water, and return to the keg. A little hot water may be 
 added from time to time, and a little salt, if it does not seem 
 salt enough. The kraut should be just covered with brine, but 
 it is not well to have, too much brine, as that softens it and 
 makes it mushy. The secret of keeping kraut well and clean 
 is in pressing down firmly, having it well weighted, and covered 
 with not too much brine, thus keeping the air out. A good 
 vinegar barrel is nice to use, and if it is too large, it can be 
 sawed down to the required size. — [Mrs. G., Wis. 
 
 To Keep Sauerkraut in Warm Weather 
 
 When the warm spring days approach, the last of the sauer- 
 kraut is in danger of spoiling. I pack the raw kraut in 2-qt 
 glass fruit jars, cover with the brine, screw the tops on air- 
 tight, and set the jars away in a cool place. I have kept sauer- 
 kraut this way until the last of May, and the last can was as 
 nice and fresh as the first. — [Mrs. N. S., Mich. 
 
 Never use tin, copper or brass vessels for pickling, as the vin- 
 egar or acids eat into the metal and produce an unwholesome 
 result. The pickles can be colored nice and green by adding 
 freshly gathered nasturtium leaves, horseradish leaves, grape 
 or cherry leaves. But do not boil these with the pickle — just. 
 put a few of them in the top of the jar. — [A. G., Mass. 
 
262 FARM AND HOME COOK BOOK 
 
 When pickling, do not use metal utensils, as the acid eats 
 into them and produces a poison. Use agate or porcelain lined 
 vessels and wooden spoons. — [A. G., Mass. 
 
 This is a good rule for sweet fruit pickle: For 7 lbs fruit 
 allow 1 qt vinegar, 3 ^/^ lbs brown or maple sugar, and 1 teasp 
 each cinnamon, cloves, mace and allspice. — [Mrs. G. A. S., N. Y. 
 
 This is an easy way to peel peaches; Put them in a wire 
 Tjasket, dip in hot water a few moments, and then rub off the 
 skins. By this method none of the fruit is wasted. — [M. E. F., 
 Mo. 
 
 After cutting up peppers for pickles or chow-chow, rub the 
 Tiands well with wet salt before washing them, which will 
 greatly lessen the smart that usually follows the handling of 
 peppers. — [S. W. 
 
 Fruit preserved in a sour or thick syrup, heavily spiced, does 
 not need to be canned in air-tight jars. The jars that are not 
 quite good enough for the regular canning can be used for 
 pickled fruits. — [A. G., Mass. 
 
 We use the following proportions for sauerkraut: To a 6-gal 
 crock, use 1 cup salt and % cup sugar. As soon as fermenta- 
 tion ceases, put the crock in a cool place. We think stone 
 crocks are better than tubs or barrels. — [Mrs. J. C. C, R. I. 
 
 When I take pickles out of the brine to freshen them for 
 table use, I pour boiling water on them and let them stand in 
 this water until cold. Then I freshen them in cold water. 
 This treatment produces a nice, crisp pickle. — [Mrs. B. W., Mo. 
 
 To make a strong brine for pickles, put in as much salt as 
 the water will dissolve — better use too much salt than too little. 
 A strong brine should float an egg. When salting cucumbers, 
 some add water and some do not, claiming that the cucumbers 
 and salt will make their own brine. I always add a little water, 
 which seems to prevent the cucumbers from shriveling up. — 
 [A. G., Mass. 
 
 Delightful flavors are imparted to cucumbers by adding any 
 of the following: dill, celery seed, bay leaves, radish or nastur- 
 tium seeds. Only the best, pure cider vinegar should be used 
 in pickling — the artificial or chemical vinegar will make the 
 cucumbers soft and has a very disagreeable taste. Green horse- 
 radish root, grated or cut up in slices, will help to keep pickles 
 and imparts a good flavor. — [A. G., Mass. 
 
Qatsups and Relishes 
 
 AUCES and spiced relishes, in one shape 
 or another, are to be found on almost every 
 well equipped table, and while a too liberal 
 indulgence in them is properly considered 
 unwholesome, yet they fill a gastronomical 
 want which is universal and therefore not 
 to be overlooked. As almost all the ingredients except 
 some of the spices and sugar are grown on the average 
 home farm, catsups and sauces can be prepared at com- 
 paratively small expense by country housekeepers, while 
 town and city dwellers must pay high prices for the raw 
 material of an inferior quality, or buy the ready-made 
 bottled relishes of whose purity they cannot be assured. In 
 preparing homemade catsups and relishes it is imperative 
 that the following rules be observed: Have the bottles 
 thoroughly clean and drained dry. Be sure the corks are 
 sound and clean, and allow them to soak a little while in 
 hot water before using. See to it that the corks are large 
 •enough, and press them into the bottles as far as they 
 will go. Then trim off the tops evenly with a sharp knife, 
 and dip the top of each bottle to the depth of about one inch 
 or more in a melted sealing mixture made of beeswax and 
 rosin, in the proportion of one part rosin to two parts bees- 
 wax, or dip the bottles into melted sealing wax the same 
 as that used for sealing letters. Prepared paraffine or seal- 
 ing wax cakes, ready for melting, can be bought in the 
 stores. 
 
 Ripe Tomato Catsup 
 
 Wash and cut out the stem end of 1 pk good, ripe tomatoes. 
 Cut up and boil until very soft, then rub through a colander 
 first, and a fine sieve afterward. This will remove all the 
 peel and seeds. Pour the strained tomato juice in an agate 
 or porcelain lined kettle, put over the fire and add the follow- 
 ing: 2 tablesp salt, 1 tablesp each ground black pepper, 
 ground cloves and celery seed. 1 teasp cayenne pepper and 
 
 263 
 
264 FARM AND HOME COOK BOOK 
 
 3 tablesp ground mustard. Put the celery seed in a cheese- 
 cloth bag, and let the catsup boil about 6 hours, stirring 
 occasionally until the last hour, then almost constantly to 
 prevent burning. Pour into a stone jar, and let stand until 
 perfectly cold, then add 1 pt good vinegar and remove the 
 celery seed bag. Bottle, cork and seal. Keep in a cool, dark 
 and dry place. — [Mrs. D. W. C, British Columbia. 
 
 Green Tomato Catsup 
 
 Chop fine '^^ bu green tomatoes and 2 large heads white 
 cabbage, 2 doz onions, and 6 red peppers. To this add 2 good- 
 sized pieces horseradish root, grated, and 1 cup salt. Mix 
 thoroughly, put in a cheesecloth bag, hang up and let drip 
 all night. Next morning turn the drained mixture into an 
 agate or porcelain lined kettle, add enough good vinegar to 
 cover, 2 cups sugar, 4 tablesp whole white mustard seed, and 
 1 tablesp each celery seed, ground cloves, cinnamon and all- 
 spice. Put the spices in a cheesecloth bag and stir it through 
 the mixture while cooking. Let this catsup boil about 15 min- 
 utes, then turn it into stone jars, let cool, and put on a 
 weighted cover, so that the juice will come well over the 
 solid ingredients. In about one week this catsup will be 
 ready to use. Keep in a cool, dark, dry place. — [Mrs. M. M. 
 B., Mo. 
 
 Cold Tomato Catsup 
 
 To 1 pk ripe, peeled tomatoes, chopped fine and drained 
 well, add 1 pt grated horseradish, 6 large, peeled onions and 
 6 large stalks celery, both chopped fine, 1 tablesp each celery 
 seed and white mustard seed, 6 mango peppers and 2 hot 
 peppers, all chopped fine, 1 small cup salt, 2 cups brown sugar 
 and good cider vinegar enough to cover. A little cloves and 
 cinnamon may be added if liked. This catsup requires no 
 cooking and will keep fine for a year, if set away in a cool 
 place. It will keep for a longer time if sealed in glass jars 
 and kept in a cool place. — [Mrs. J. S., Neb. 
 
 Cold Cucumber Catsup 
 
 To 12 good-sized, ripe cucumbers, peeled, seeds removed and 
 chopped fine, add 4 peeled onions, chopped fine, 4 tablesp 
 salt, 3 tablesp black pepper, 3 tablesp grated horseradish and 
 1 qt best cider vinegar. Bottle, pour 1 teasp olive oil in top 
 of each bottle, cork tightly, seal, and keep in a cool place. — 
 [Mrs. W. M. G.. Ct. 
 
PEACH AND PLUM CATSUPS 265 
 
 Quick Catsup from Canned Tomatoes 
 
 Rub 2 qts canned tomatoes through a sieve, then add 1 
 teasp each salt, cloves and allspice, i/4 teasp each red pepper 
 and black pepper, 1 tablesp each sugar and fiour, and 1 cup 
 vinegar. Boil until it thickens. Put up in bottles or jars and 
 set away in a cool place. Sealing will hardly be necessary, 
 as the quantity given is so small that the catsup will very 
 likely be consumed before it would have a chance to spoil. — 
 [A. L .B., Ida. 
 
 Farmer's Catsup 
 
 Chop fine 1 pk each green and ripe tomatoes, 1 large onion, 
 and 4 heads cabbage. Sprinkle with 1 cup salt, mix thoroughly 
 and let drain over night. The next morning add 1 gal good 
 cider vinegar, and boil for 2 hours; then add 1 doz sweet 
 peppers, 1 tablesp each celery seed, black pepper, ginger and 
 mustard, and 1 teasp each cloves, allspice and cinnamon, % 
 a nutmeg grated, 1 cup grated horseradish and 2 lbs brown 
 sugar. Boil for another 10 or 15 minutes, and then can or 
 bottle and seal. — [Mrs. J. L. R., O. 
 
 Tomato and Peach Catsup 
 
 Chop fine i^ bu ripe tomatoes, 2 qts peaches, 12 onions and 
 3 ripe, red peppers. Boil till soft, then strain and boil again 
 until thick and n^ free water seems to be left in the mixture. 
 After that add 1 qt vinegar, 2 lbs sugar, ^% cup salt, 1 tablesp 
 mixed spices — cinnamon, allspice, cloves and mace. Let this 
 boil up thoroughly and then bottle, cork and seal. This recipe 
 is well worth trying. — [Mrs. W. D. T., N. H. 
 
 Peach Catsup 
 
 When you are preparing peaches for canning or preserving, 
 place the peelings and the inferior peaches in an earthen kettle, 
 and boil in a very little water and a little salt. Press first 
 through a colander and then through a fine wire sieve, and 
 proceed with the pulp as you would with tomato catsup. This 
 is very nice. — [E. E. W., Ore. 
 
 Plum Catsup 
 
 To 4 qts Damson plums, stewed and rubbed through a sieve, 
 add 2 lbs brown sugar, 1 cup vinegar and 1 teasp ground cloves 
 and cinnamon. A little pepper, allspice and salt may also be 
 added, if liked. Cook slowly until thick, stirring often. 
 Prunes may be substituted for the fresh plums and will make 
 a very acceptable catsup. — [Mrs. W. C. T., N. Y. 
 
266 FARM AND HOME COOK BOOK 
 
 Apple Catsup j 
 
 Pare, core and quarter apples and stew in a very little water \ 
 
 until tender. Rub through a sieve and to each qt pulp ! 
 
 add 1 cup sugar, 1 teasp each salt, pepper, cloves, ground ■ 
 
 mustard, 2 teasp cinnamon, 2 onions, chopped fine, and 1 pt i 
 
 vinegar. Boil one hour, bottle, cork and seal while hot. — ! 
 
 [Mrs. H. A. B., Mont. ■ 
 
 Crabapple Catsup ] 
 
 Stem and wash crabapples, stew until tender, using no i 
 
 more water than necessary, then rub through a sieve and to \ 
 
 each gal pulp add 1 qt vinegar, 1 tablesp each salt and black j 
 
 pepper, 2 teasp mustard, 1 teasp each allspice and cloves and i 
 
 pinch red pepper. Boil gently 1 hour, bottle, cork and ! 
 seal while hot. — [Mrs. C. C. W., Mich. 
 
 Cherry Catsup i 
 
 To 2 qts chopped, stoned cherries, add 2 cups each sugar j 
 
 and vinegar, ^2 teasp ground cloves and 1 tablesp ground ; 
 cinnamon. Boil 15 minutes, set the kettle away until the 
 
 next day, then boil 15 minutes longer and can while hot, or i 
 
 bottle, cork and seal. — [C. T. D., Mo. I 
 
 Currant Catsup \ 
 
 Stem 2 qts ripe, red currants, and boil about 10 minutes with 
 
 y2 pt water. Strain through colander and add y2 pt best j 
 
 vinegar, 1 lb brown sugar, and 1 tablesp each mace, ground j 
 
 cloves and cinnamon. Bottle, cork and seal while hot. — j 
 
 [Mrs. J. A. W.. Mo. ] 
 
 ( 
 
 Green Grape Catsup ! 
 
 Stem green grapes, wash and cook until soft, with just j 
 enough water to keep from burning, then strain out the 
 
 skins and seeds through a colander. Weigh the strained ) 
 
 pulp and allow 2 cups brown sugar to 2^/^ lbs pulp, 1 cup \ 
 
 vinegar and 2 level teasp each salt, pepper, cloves, cinnamon I 
 
 and allspice. Cook slowly until it begins to thicken, then i 
 
 bottle and seal. The spices can be put in a cheesecloth bag, ; 
 
 if one is particular about the color of the catsup. — [Mrs. ] 
 
 E. R. R., Me. ; 
 
 Ripe Grape Catsup ! 
 
 Stew 5 lbs grapes, stemmed and washed, until they are soft i 
 
 enough to rub through a colander, leaving out skins and seeds. | 
 
 To the strained pulp add 1 pt vinegar, 2 lbs sugar, 1 tablesp : 
 each pepper, allspice, cloves and cinnamon, and i/^ teasp salt. 
 Boil until thick, then bottle and seal. — [E. T., N. Y. 
 
COOKED AND UNCOOKED CHILI SAUCE 26T 
 
 Gooseberry Catsup 
 
 To 12 lbs gooseberries add 6 lbs sugar, 1 qt vinegar, 2 tablesp^ 
 each cloves, cinnamon and allspice, 1 tablesp black pepper, and 
 1/^ teasp salt. Boil about one hour, or until thick. Bottle, 
 cork and seal while hot. This makes about 1 gal catsup. — 
 [Mrs. H. J. H., Col. 
 
 Walnut Catsup 
 
 The walnuts should be gathered while tender, when they 
 can be easily pierced with a darning needle. White walnuts 
 or butternuts are the best. Wash and wipe dry 100 tender, 
 green walnuts, pierce them all over with a fork, place them 
 in a large jar with 2 qts vinegar and 1 cup saLt, and let 
 them stand 5 days, mashing and stirring them well every 
 other day; then drain, squeeze out the juice and put the 
 nuts in a porcelain kettle with i/^ pt fresh vinegar, ^/^ doz 
 whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated 
 nutmeg, 1 little head garlic, 1 horseradish root, sliced, and 
 1 pod red pepper. Let come slowly to a boil, and boil for 
 20 minutes. Strain, cool, bottle and seal. — [E. E. W., Ore. 
 
 Cooked Chili Sauce 
 
 Peel and cut 1 pk sound, ripe tomatoes and cook 1 hour, 
 then add 1 qt onions, 3 green peppers and 3 bunches celery, 
 all chopped fine, % cup salt, 1 teasp each mustard, black 
 pepper and cloves, 1 tablesp cinnamon, 1 lb brown sugar 
 and 1 qt vinegar. Boil 1 hour, bottle while hot and cork 
 and seal. Chopped apples and grated horseradish can be 
 added to the above recipe, and also a little nutmeg, ginger, 
 mace or cassia, if liked. Do not strain this sauce. — [G. L. 
 N., N. Y. 
 
 Uncooked Chili Sauce 
 
 Peel and chop fine V2 pk good, ripe, solid tomatoes, 2 
 cups celery, 2 cups onions and 2 small red peppers. Mix well 
 and add V2 cup each salt, sugar and white mustard seed, 1 
 tablesp each black pepper and ground cinnamon, and 1 qt 
 good cider vinegar. This need not be cooked. Mix all ingre- 
 dients well together, put in a stone crock, weight down with 
 a small saucer, cover well with a cloth and paper and keep 
 in a cool, dry, dark place. — [Mrs. M. J. L., Mich. 
 
 Red Cliili Sauce 
 
 Boil 1 doz ripe chili peppers in water enough to cover. 
 When thoroughly soft, press through a fine sieve, thus remov- 
 ing seeds and skins, and bottle the pulp. This may be 
 used as a sauce or as a seasoning in cooking rice, beans, or 
 meat. — [Mrs. L. J., Cal. 
 
268 FARM AND HOME COOK BOOK 
 
 New England Chili Sauce 
 
 Chop fine 1 pk green tomatoes, 1 small head cabbage, 12 
 large, tart apples, 6 medium-sized onions and 4 large, green 
 peppers. Mix thoroughly and add 1 tablesp each ground 
 mustard, cinnamon, cloves and allspice, 2 lbs brown sugar, 2 
 qts vinegar and y^ cup salt. Boil 2 hours and put away in 
 crocks, well covered. Keep in a dark, cool and dry place. — 
 [Mrs. M. J. L., Mich. 
 
 Bordeaux Sauce 
 
 To 2 qts chopped green tomatoes add 1 qt chopped cabbage, 
 8 small onions, peeled and chopped fine, 1 Vz teasp each turmeric 
 and white mustard seed, 1 tablesp cold allspice, 2 tablesp celery 
 seed, 2 cups sugar, 4 tablesp salt, and 1 qt good cider vinegar. 
 Boil % hour and seal while hot in glass jars or bottles. — 
 [Mrs. W. W. B., N, Y. 
 
 Celery Sauce 
 
 Chop fine 2 qts cabbage, 2 qts celery and 4 qts green toma- 
 toes; drain off all the water and juice, and add to the chopped 
 mixture Vi lb ground yellow mustard, % lb sugar, 1 oz 
 turmeric, V^. cup salt, 1 teasp each black pepper, ground cloves, 
 cinnamon and celery seed and enough good vinegar to cover. 
 Boil Vz hour and put up in air-tight jars. — [S. F. R., N. J. 
 
 Chutney Sauce 
 
 Chop fine 12 sour apples, peeled and cored, 2 peppers, 6 
 tomatoes, 4 onions and 1 cup seeded raisins, then add 1 qt 
 good cider vinegar, 2 tablesp each salt and white mustard, 2 
 cups brown sugar, and a little cayenne pepper. Cook until 
 soft. Bottle, cork and seal. — [Mrs. D. M. W., Mass. 
 
 Horseradish Sauce 
 
 To 1 qt grated horseradish add 1 qt cold vinegar, 2 teasp 
 each salt and sugar, and 1 teasp white, ground pepper. Seal 
 in wide-mouthed bottles or small glass jars. — [Miss I. J. K., 
 Minn. 
 
 Pickled Com Sauce 
 
 Chop fine 1 large cabbage and 6 large peppers, sprinkle with 
 ■salt and let stand a while to draw off the juices. Then drain 
 thoroughly, and add 3 pts boiled corn, cut from the cobs, and 
 3 tabliesp each celery seed and white mustard seed. In another 
 
TOMATO SOY AND SAUCE 269' 
 
 vessel bring to a boil 3 pts vinegar and 1 cup sugar, and add 
 to this syrup a smooth paste made with a little vinegar and 
 2 tablesp each cornstarch and ground mustard and 1 tablesp 
 turmeric. Boil until the cornstarch is done, add the chopped 
 cabbage, peppers, corn and spice mixture, and can while hot. 
 It should be put up in air-tight cans. — [Mrs. I. C, N. J. 
 
 Pickled Pumpkin Sauce 
 
 Peel a firm, yellow pumpkin, remove the seeds, and cut 
 in small dice-shaped pieces. Steam until quite tender, but 
 not soft or mushy. Place in an agate vessel or earthen crock 
 and cover with vinegar, then turn off the vinegar and sweeten 
 it with 1 lb sugar. Add 2 ozs whole cloves, 2 ozs stick cin- 
 namon and boil the vinegar, sugar and spices together. 
 Turn this syrup while boiling hot over the steamed pumpkin, 
 and let stand a week. Then drain off the juice, boil it again, 
 pour over the pumpkin again, and let stand another week. 
 Repeat this process a third time, after which the juice should 
 be rich and delicious, but if it does not seem to be quite 
 sweet enough add more sugar and boil down quite thick. 
 Put away in a stone crock and weight down with a small 
 saucer or plate that will fit inside the crock, so as to keep 
 the pumpkin under the juice. Then cover the crock with a 
 piece of thick paper. Can also be bottled and sealed like 
 sauce, but I never lost any of mine when put away in stone 
 crocks, as described. Keep in a dark, cool, dry place. — 
 [J. U., Mich. 
 
 Worcestershire Sauce 
 
 Slice without peeling % bu ripe tomatoes and 10 lemons 
 (remove stem ends from the tomatoes and seeds from the 
 lemons), cover with 1 qt good cider vinegar, add % lb salt, 
 1 lb brown sugar, 14 lb ground allspice, 1 oz ground cloves, and 
 boil gently 2 hours, after which strain through a fine sieve and 
 add the juice of 1 lemon. Bottle, cork and seal while hot. — 
 [Mrs. J. P. D., Neb. 
 
 Green Tomato Soy 
 
 Slice 2 gals green tomatoes without peeling, and 12 large, 
 peeled onions, add 1 qt sugar, 2 tablesp each dry mustard, salt 
 and black pepper, 1 tablesp each allspice and cloves and 2 qts 
 good cider vinegar. Cook slowly 3 hours and put up in cans or 
 bottles and seal. — [Miss L. M. R., Mich. 
 
270 FARM AND HOME COOK BOOK 
 
 Ripe Tomato Soy I 
 
 Peel and slice 1 pk good, ripe tomatoes and add 1 qt good 
 vinegar, 3 V^ lbs brown sugar and 1 oz whole cloves. Boil 
 slowly until it is rich and thick and reduced fully two-thirds. 
 Bottle and seal. This will keep for years, and seems to get 
 better with age. It is nice to serve with poultry, game or any 
 meat.— [E. P. L. W., N. Y. 
 
 Ripe Tomato Soy II 
 
 Chop fine 12 ripe tomatoes, 10 onions, 10 large bell peppers, 
 and add 1 qt good cider vinegar, 1 tablesp each salt and sugar, 
 1 teasp each ground cinnamon, cloves and allspice, and a 
 dash red pepper. Boil slowly until the consistency of apple 
 butter, stirring occasionally to prevent burning. This amount 
 will fill 2 qt glass jars. — [Mrs. M. V. H., Tenn. 
 
 Wild Grape Relish 
 
 Wash the grapes and cook them with only just enough 
 water to prevent scorching. When soft, press through a sieve, 
 and to each 10 lbs pulp add 5 lbs sugar, 1 tablesp ground cin- 
 namon, 2 teasp ground cloves, 1 teasp allspice, 1 grated nut- 
 meg, and 2 qts good vinegar. Boil slowly until as thick as 
 catsup, and then bottle, cork and seal while hot. — [Mrs. J. 
 L. R., O. 
 
 Red Cabbage Relish 
 
 To 1 qt raw, red cabbage, chopped fine, add 1 qt boiled, red 
 beats, chopped fine, 2 cups sugar, 1 tablesp salt, 1 teasp 
 black pepper, i^ teasp red pepper, 1 cup grated horseradish, 
 and enough cold vinegar to cover. This requires no boiling, 
 and when put up in air-tight jars will keep indefinitely. — 
 [Mrs. S. E. F., Cal, 
 
 Indian Chutney 
 
 To 2 qts each chopped tart apples and green tomatoes, add 
 1 lb seeded raisins, chopped, 2 cups brown sugar, 2 scant cups 
 each lemon juice and vinegar, small y^ cup salt, 1 chopped 
 onion, 1 teasp cayenne pepper and 1 oz ginger. Mix together 
 well and let stand in an earthen jar over night. Next morn- 
 ing set the jar in a kettle of cold water, let it heat slowly, and 
 then boil 6 hours. Put up in cans and seal. — [Mrs. J. S., Ct. 
 
 When making cold tomato catsup from ripe tomatoes, that 
 requires no boiling, ripe nasturtium seeds are a nice addi- 
 tion. — [A. G., Mass. 
 
Fire/ess ©ookery==The Hay Box 
 
 HOUGH the method is old — almost a century 
 old, it is said — yet "fireless cookery," brought 
 up to date, may be new to many of the 
 present day housewives. Our great-grand- 
 mothers and grandmothers used the hay box 
 in the "old country," and in the armies of the continent this 
 same method of fireless cookery has been used with success 
 for many years. Progressive American housewives are now 
 adopting it and enthusiastically sounding its praises. 
 Lecturers on domestic science are doing their best to spread 
 before tired housewives the gospel of fireless and fuel- 
 saving cookery, while the government, by means of bulletins, 
 and the household magazines all over the land, are contribut- 
 ing their share toward the enlightenment of the cook. Too 
 much cannot be said in favor of the "hay box" and fireless 
 cookery. Try it, and if at first you don't succeed, try, try 
 again. The recipes following tell how to prepare some 
 simple dishes for the hay box, but after all is said and done, 
 everyone will do best to experiment for herself — nothing 
 like experience to teach one the most valuable ''wrinkles" 
 in cookery as well as in other departments of housekeeping. 
 
 The Principle of It 
 
 The principle of "fireless cookery" is simple enough: When 
 anything has once reached the boiling point, all that is needed 
 is to keep it there, and this is accomplished by boiling for a few 
 minutes over a coal-fire, or an oil or gas stove, and then deposit- 
 ing the boiling, bubbling food in the covered kettle in an air- 
 tight receptacle closely packed with non-conducting material, 
 which will retain the heat. This is what the hay box does. 
 The primitive "hay box" has evoluted into the "asbestos box" 
 and the "copper, double-tank cooker," exploited by ambitious 
 manufacturers, but while the modern improvements have 
 added greatly to the expense of the original "hay box," they 
 have done very little, if anything, to make more easy or 
 practicable the work which the unpretentious Invention of our 
 
 271 
 
272 
 
 FARM AND HOME COOK BOOK 
 
 ancestors accomplished. The latter can be made right at 
 home, without any, or hardly any expense, by any handy man 
 of woman, in the following manner: 
 
 The Construction of the Hay Box 
 
 Secure or make a box, about the size and shape of a trunk, 
 and hinge a snug fitting cover to it. If you can spare a 
 trunk all the better, as that will save you the work of making 
 the box and cover. In any case, whether it is a box or trunk, 
 see to it that there are no cracks in it (if there are, fill them) 
 and then line the inside with thick paper, pasting it in, and 
 generously over-lapping all seams. In short, get it as air- 
 tight as you can. If you can afford to line it with asbestos, 
 all the better, but asbestos is not essential. Next pack in, 
 three-quarters full, clean, sweet-smelling hay, as closely as 
 you can, and make a ticking pillow stuffed with hay, to fit 
 as an inside cover, and to fill the box snugly, before the 
 top wooden cover is capped down. Be sure to have the pil- 
 low large enough, and well and evenly stuffed — about 5 or 6 
 inches thick. Nov/, all you need after that are two or three 
 earthern, iron or granite-vv^are kettles, or .cook pots, (iron hold 
 the heat best) with well fitting covers, and you are ready for 
 business. 
 
 The Hay Box and (a) Pillow 
 
HAY BOX CONSTRUCTION 27a 
 
 Hollow out neat "nests" in the hay, into which the cook 
 pots will just fit snugly up to the top, and after you have 
 cooked the contents of the pot over the fire the required 
 number of minutes, according to the "hay box recipes" for 
 each dish, remove the pots to the hay box nests immediately, 
 without lifting the covers, and quickly put over the hay pillow, 
 clap down the cover, cover the whole box with an old, (clean) 
 carpet, a shav/1 or coat, or an old quilt, and your soup, or 
 meat, or stew, or whatever you have put in, will keep right 
 on cooking, until you open the box again. 
 
 The first cooking or boiling over a fire takes only from 
 2 to 5 minutes, and can be done in the early morning. Re- 
 member, the hay box cooks or stews — it does not roast or fry. 
 Also, the hay box cooks more slowly than the fire, requiring 
 about double the time, but it does it better, and more thor- 
 oughly, retaining the juices and aroma, which make the food 
 more wholesome and palatable. Care must be taken to keep 
 the hay and pillow clean and sweet-smelling. It is necessary 
 to renew the hay once a month. Some hay box devotees 
 prefer small, separate hay boxes for each cook pot, and per- 
 haps the beginner would do well to try that scheme first. If 
 you have never tried "fireless cookery," make up your mind 
 right nov/ that you will. — [Mrs. J. C, N. Y. 
 
 A Few Additional Construction Hints 
 
 The following hints about the making of hay box cookers 
 were gleaned from various sources and are well worth repeat- 
 ing. 
 
 Get the thick, heavy paper necessary to line the hay box, 
 from your local printer's shop. It won't cost much — it may 
 cost nothing. 
 
 If you have a large hay box, divide it into compartments, 
 with wooden partitions, and separate covers and paper line 
 the partition and covers, too. 
 
 .Put castors under the hay box, so it can be easily moved. 
 
 To save hay, use a layer of a crumpled newspaper, closely 
 packed, in the bottom of the hay box. 
 
 Use only fine hay, as that packs more closely. Never use 
 coarse or clover hay. 
 
 Put heavy weights on top of the cover of hay box, to 
 prevent warping from steam. 
 
 Earthern or iron pots are best for the hay box, as they 
 retain heat better. Closely fitting covers are essential. 
 
 Cover the hay pillow with a muslin slip, for the sake of 
 cleanliness. For the same reason, line the nests and top of 
 hay with muslin. This can be washed and saves hay from 
 soil. 
 
 Don't forget to pack the hay tight, tight, tight! 
 
274 FARM AND HOME COOK BOOK 
 
 Be very sure that there are no sparks on the bottom of 
 the cooking utensil when placed in the hay box, or the results 
 will be disastrous. 
 
 For rich preserves and jams that require long cooking over 
 a slow fire, the hay box works to perfection. 
 
 Set and securely and permanently fasten one box into an- 
 other box about 2 or 3 inches larger all around, and tightly 
 pack the space between with hay, excelsior, paper, sawdust or 
 lamb'L wool, covering the outside box and lining the inside 
 box, and you will have a fine fireless cooker. 
 
 Some Hay Box Advantages 
 
 Too much cannot be said in favor of the "hay box" or fire- 
 less cooker. It is so nice to come home from church and find 
 the Sunday dinner all ready to serve. It is so nice to be 
 able to leave a hot, well-cooked dinner for the hungry men- 
 folks, when we want to go visiting, and being able to do 
 so encourages us to "take a day off" oftener. It is so nice 
 to be able to cook a dinner for company a day beforehand, 
 and so be free from care and able to enjoy their visit. 
 
 It is a wonderful help to the mother of several little "early 
 risers" to know that the coffee, cereal and various other things 
 are all ready, and dressing the children doesn't delay the 
 breakfast. Then it's a great saver of fuel, and the food is so 
 much better cooked that it not only tastes better, but digests 
 better also, which is worth taking into consideration. 
 
 One can have hot water for a tub bath hours after all fires are 
 out, by putting the kettle in the hay box, and milk or water can 
 be kept warm all night for a baby in a little box made just for 
 the purpose. Also, dinner can be got ready while cooking 
 breakfast, and the forenoon used to better advantage than 
 bending all morning over a hot stove. — [J. R., Ind. 
 
 Caution 
 
 Be careful not to use too much water, as it is not necessary 
 to allow for evaporation in hay box cookery. Remember this 
 in preparing every dish; and also remember that it is most 
 important to have the various dishes boiling briskly, and not 
 to lift the lid before and after a vessel is once placed in the hay 
 Tdox. As nothing ever burns in the hay box, it will do no harm to 
 leave things in a little longer, and don't be afraid that they'll 
 get overdone, for they won't. But after you have once lifted 
 the cover or taken a dish out of the hay box it won't boil 
 any more, so be careful about removing anything too soon. 
 
HAY BOXES AND BUCKETS 
 
 275 
 
 F^ireless Qookeps, Bi^ and Little 
 
 My first fireless cooking experiment was with a common 
 wooden candy bucket, such as the grocer will give you or sell 
 for a few cents. I divided the lid into two parts — one being 
 about three-quarters and the other one-quarter, and nailed 
 the smaller part snugly in place on the bucket. Hinges of 
 pieces of leather from an old shoe top fastened the larger 
 piece to the small one. A narrow strip of leather at the 
 outer edge, and a screw in the side of the bucket, just where 
 the "buttonhole" in the end of the leather strip would easily 
 slip over it, secured the lid when the cooker was in use. It 
 would be well perhaps, to stay the lid by cross strips, for 
 fear of warping, as a certain amount of steam escapes from 
 the tightest vessel. 
 
 A Wooden Bucket Fireless Cooker 
 
 The bucket may be covered with a ruffle to hide the sides, 
 and have a cushion on top, and will make an odd little seat 
 in the kitchen or dining room. It keeps the heat as well 
 as anything I know, if it is papered several times, inside and 
 out. I use excelsior for packing and pack it very hard, fill- 
 ing to within 2 inches of the top. The nest for the kettle is 
 made close fitting at the bottom of the pail, and gradually 
 slants to the top, until it is a third as thick in packing. This 
 allows the pillow for closing to tuck in very snugly, and keeps 
 the air out better than when the hay or excelsior nest is level 
 with the top of the kettle and the pillow laid across the 
 whole surface. 
 
276 FARM AND HOME COOK BOOK 
 
 Some say that the hay or excelsior must be changed every 
 few weeks, but I do not see why. Unless food is spilled into 
 the nest, or left in so long that it sours, the filling does not 
 become tainted for many months. An occasional sunning of 
 the filling, the leaving of the cooker open after the removal 
 of coiLtents, until thoroughly aired, is generally sufficient 
 to keep it in good order. I find that the filling in the cover- 
 pillow needs renewing most often, as it crushes up, and also, 
 being handled most, is apt to get dirty. Another discovery is 
 that the use of newspapers and other paper is a big help in 
 the cooker. Not only may the box be papered smoothly, layer 
 after layer, but if hay or excelsior are not handy, you may 
 fill the box entirely with crushed or cut up paper. 
 
 My large fireless cooker is considered quite a triumph by 
 all my friends. In the first place it makes a nice looking piece 
 of furniture, which looks well in the dining room as well as 
 kitchen, and again it is convenient because each nest can be 
 opened without touching either of the others, and lastly 
 because a woman built it, for I did every bit of the work myself. 
 I made it about as high as a low table, because I am owner of 
 a "back" and do not enjoy stooping. As the cut shows, it 
 is of convenient width and will slip nicely under the drain- 
 board of the sink, when necessary. It may be used as a table 
 on emergency, although if wanted for such use a good plan 
 would be to omit the knob lifters for the lid sections, and 
 use rings instead. Make a shallow hole in which these can 
 lie when not in use, and then the top of the cooker will be 
 smooth, and with an oil cloth spread, will make a very handy 
 supplementary table. 
 
 ii.nother idea for added convenience would be to have a 
 deep drawer or even a shelf space in the bottom, as the depth 
 is not needed by the cooker, and these would be handy in 
 almost any kitchen. The drawer would be nice to hold extra 
 papers for use about the cooker, or, if the shelf space was 
 substituted, a drop cover could snugly shut in the various 
 pots used in the cooking. 
 
 Ball bearing castors make it easy to move the cooker from 
 room to room, or out on the porch. They cost but a few cents 
 more than ordinary castors, and save oilcloth, carpets, and 
 temper. Tiie top of the cooker was made with three openings, 
 as is shown, and each was "flanged" with strips all around the 
 lid, so that it sets down snugly on all sides. But whatever 
 plan you follow for the box, I would advise that you have 
 some sort of partition between the sections, for then, when 
 you open the cooker to take out one dish, you will not dimin- 
 ish the heat in any other section. Each section should be 
 lined and packed as if it were a separate affair. 
 
 Remember that you must not expect anything crisp from 
 the cooker, but for anything to be steamed, boiled or baked — 
 all but the crispy part — this hay box method is most satis- 
 
A FIRELESS COOKER 
 
 277 
 
 factory. Any article of food takes, on general principles 
 about three or four times as long to cook in the fireless box 
 No absolute rule can be given, as there are so manv ways of 
 making heat, and so many degrees of heat-conserving, through 
 the close or loose packing of the box. And the time on the 
 stove for preliminary boiling, of course, varies somewhat 
 These are things you must learn in absoluteness for yourself' 
 However, here is a good thing to remember, that the longer 
 time hurts nothing, so when in doubt at first, put everything 
 in for longer than you think will be needed. The utensils 
 should be of iron, enamel-ware or stone, to do the best but 
 tin or aluminum can be used. A pie pan that will set snugly 
 into the top of a kettle, or even a basin makes a lid that will 
 allow another utensil to sit easily on top of the lower one in 
 each nest. 
 
 A Fireless Cooker With Three Compartments 
 
 I haven't said much about the size of the sections of the 
 cooker, for the reason that one person cannot very well dictate 
 this part. Take the largest kettle you use for your family 
 cookery, and allow the section to be at least 2 inches larger 
 around, inside measure, and you will about hit it. Two 
 inches of excelsior or hay all around the pot, if tightly packed, 
 will be about enough, especially if the box is well papered. 
 
278 FARM AND HOME COOK BOOK 
 
 Builder's paper is good for lining, and if it is used, there is 
 not so much need of any other packing. Asbestos is also good 
 for lining, and a space not much larger than your kettle will 
 do if asbestos is used. 
 
 For a small batch of bread, the fireless cooker is fine. Set 
 your sponge at night as usual, have the nest warm from the 
 holding of a pot of boiling water while you have been mixing 
 the sponge, and tuck the setting away all night, to keep cozy 
 and raise. For a large baking an ordinary cooker would 
 hardly furnish a compartment large enough. But if I had 
 that to do, I would get a box that would nicely hold my big 
 pan, and fix it up in a similar manner, and be sure of evenly 
 raised bread dough, both for the first and second raisings. 
 
 Of all discoveries for lightening the housewife's work, the 
 method of cooking by sustained heat is clearly first. So many 
 people say, "But how can it be?" But v/hen one stops to 
 think, the principle is simple and clear. We know that when 
 we have any article of food that needs long cooking, we put 
 it at the front of the stove until it boils well, then remove it 
 where it is less hot, to keep to a steady boiling-point. Well, 
 in the hay box this point is maintained by the simple process 
 of conserving the heat that is already in the boiling kettle. 
 
 Don't think you must not use the fireless cooker in winter. 
 I am not v/edded to my kitchen even in winter, and would 
 rather sit in the dining room and sew than stand over the 
 stove half a day. God bless the person, say I, who discovered 
 fireless, heatless, and temperless cookery, and may each driven 
 housemother in the world learn its value to herself and her 
 home. More time for getting acquainted with books, flowers, 
 fancy work and people — including her own dear ones — and 
 more happiness and good cheer follow in the wake of the 
 fireless cooker. — [M. M. F., Cal. 
 
 Cooking Suggestions and General Directions 
 
 Rice, oatmeal or other cereals need a start of 5 minutes' 
 cooking over a fire. If wanted for breakfast, can remain in 
 hay box all night. Food cooked in hay box never burns and 
 never gets overdone. 
 
 Pot roast should first be browned or seared over the fire, 
 then cooked about 2 minutes before putting in hay box, where 
 it should remain about 4 hours. Treat chicken the same, but 
 if it is old, leave longer in hay box. 
 
 For baked beans, soak over night, parboil, mix and boil 10 
 minutes, then put in hay box at least 6 hours. Take out and 
 brown in oven. 
 
 Soups and stews, after a good start over the fire, should 
 have from 6 to 8 hours in the hay box. Vegetables require 
 only 2 to 3 hours in the box — potatoes a little longer. 
 
PIRELBSS COOKING RECIPES 279 
 
 The time required for cooking is indicated in the special 
 recipes, but things requiring only 2 hours can be put in with 
 others requiring 8 or 10 hours, so the box need not be dis- 
 turbed, as long standing does not spoil anything in the least. 
 Whatever is cooked in the hay box requires at least twice as 
 long cooking as over the fire. Plenty of water must be put in 
 at the start for all dried foods that swell — beans, cereals, dried 
 fruit, etc. — and no water allowed for evaporation with the 
 other sorts. 
 
 Nearly all desserts will cook in 2 hours in the hay box, but 
 it does not follow that they cannot be put in until 2 hours 
 before wanted, as they remain hot a long time and can be left 
 in all day if that is most convenient. 
 
 Cereal Coffee 
 
 This is never at its best unless boiled a long time, so the 
 hay box is a particularly good way to cook it for breakfast, 
 when one seldom can take the time to boil it as long as it 
 should be. Put in the usual proportions, cook 5 minutes on the 
 fire and set in the hay box over night. In the morning strain 
 and heat to boiling. 
 
 Breads and Puddings 
 
 Steamed breads and puddings can be finished in the hay 
 box by placing one vessel within another, half filling the outer 
 vessel with boiling water. Place a wire rack between the 
 bottoms of the two vessels, so that they won't touch and the 
 boiling water can reach all parts. Boston brown or graham 
 breads require only about ^/^ hour over the fire and 5 hours in 
 the hay box. Plum pudding takes about the same time in the 
 box, but should first have an hour's boiling over the fire. 
 Tapioca pudding and rice require only about 5 minutes' cook- 
 ing and 2 hours in the box. 
 
 Rice Pudding 
 
 Put 1 Qt milk, a good i/4 cup each of rice and sugar, 1 
 tablesp butter, % teasp salt, and the grated rind of a lemon 
 or other flavoring, into a deep pudding pan. Bring the milk to- 
 boiling, set the pan in a kettle of boiling water, let boil 5 
 minutes and remove to the hay box without raising the lid. 
 Leave in 3 hours or longer. Each grain will be whole and 
 separate, but soft as jelly. 
 
 Steamed Brown Bread 
 
 To 1 cup each of cornmeal, rye meal and graham flour add 
 2 teasp soda and 1 of salt, % cup molasses and 2 cups sour 
 milk. Pour into a buttered mold not over % full. Place a rack 
 
280 FARM AND HOME COOK BOOK 
 
 {tea-stand or iron-stand) in a kettle, set in the bread mold, 
 fill kettle nearly to the top of mold with boiling water, cover 
 and boil % hour on the stove. Remove to hay box and cook 
 for 5 or 6 hours. If fruit bread is wanted, add Vz cup raisins 
 to the mixture. 
 
 Steamed Berry Pudding 
 
 Cream ^/^ cup sugar and 1 egg; add % cup milk, 2 teasp 
 baking powder and flour to make as stiff as cake. Stir into 
 this an equal quantity of any sort of fresh, small fruit — ber- 
 ries, cherries, etc. — and pour into buttered pudding mold. Stand 
 in a covered kettle of boiling water and boil ^^ hour to heat 
 the mixture through. Remove to the hay box while closely 
 covered, and cook 2 hours or longer. Serve with cream and 
 sugar or any preferred sauce. Increase the quantities accord- 
 ing to the number to be served, as this makes only a small 
 pudding. 
 
 Brown Betty 
 
 Mix l^/^ cups fine bread crumbs with 2 cups minced tart 
 apples. Add V2 teasp each cinnamon and allspice, 3 well- 
 beaten eggs, a lump of butter, sugar to taste, milk to make a 
 thin batter, and turn into a buttered pudding dish. Set in 
 a covered kettle of boiling water and cook on the fire 20 
 minutes and in the hay box 3 hours. Serve with any preferred 
 liquid sauce. 
 
 Dried Fruit Sauce 
 
 First wash well and then soak evaporated peaches, apples, 
 prunes, pears or apricots over night in cold water. In the 
 morning add sugar according to the kind of fruit, boil 5 
 minutes, then set in the hay box 2 hours. Or, the sugar may 
 be omitted and boiled to a syrup separately and added after 
 the fruit is cooked. 
 
 Pot Roasts and Boiled Meats 
 
 Boiled meats or pot roasts or fowl are all improved in flavor 
 by long and slow cooking. For this reason the hay box is 
 admirably adapted for the preparation of such dishes, as there 
 is no escape of steam and aroma. Prepare over the fire in the 
 usual way, boil from % to 1 hour, and finish in the hay box 
 from 3 to 4 hours, sometimes longer, as in the case of a whole 
 ham, when 8 to 10 hours are none too long. 
 
 Rolled Beefsteak 
 
 Remove bone from a steak cut about % inch thick. Spread 
 with a nice dressing made as for chicken, with bread crumbs, 
 melted butter, salt, pepper and poultry seasoning or sweet 
 herbs, press the dressing down smoothly, roll and wrap 
 securely with twine. Put V2 cup drippings into a heavy skillet 
 
HAY BOX DINNERS 281 
 
 and when quite hot lay in the roll and turn it until browned 
 all around. Lift into a kettle and add 2 tablesp flour to the 
 remaining grease; when browned add 1 pt water, salt and 
 pepper to season, and when it has boiled, pour it over the beef 
 roll in the kettle. Start the meat to boiling briskly in the 
 gravy, then remove, closely covered, to the hay box and leave 
 for 5 or 6 hours. Lift to a hot platter, add a little grated 
 onion to the gravy and pour it over the loaf. 
 
 Boiled Dinner 
 
 Put the ham or corned beef in water first and boil V2 hour, 
 then add cabbage, onions, turnips, carrots, potatoes or what- 
 ever assortment of vegetables is liked and let all boil again 
 for 10 minutes, then put in the hay box for 4 to 6 hours. 
 
 Chicken Stew 
 
 Joint and boil for 2 minutes on the stove. Lift out the 
 chicken and add a cup of cream, enough flour to thicken 
 slightly, salt and pepper to season. Stir until it boils, add the 
 chicken, boil 10 minutes again, then put into hay box for 
 3 hours or longer, according to age. 
 
 Old Chicken Fried 
 
 With the aid of the hay box one can have fried chicken any 
 morning for breakfast, even from the =dest hen on the place. 
 Joint, add boiling water to cover, salt to season, and boil 15 
 minutes. Put in the hay box over night. In the morning, 
 drain out the pieces, roll in flour, and fry brown. Use broth 
 for making gravy. 
 
 Boiled Ham 
 
 Soak in water over night, scrape and clean, and boil on stove 
 % hour, then place in hay box 8 hours. Remove the rind and 
 bake V2 hour if liked, or slice without baking. 
 
 Boiled Fish 
 
 Roll the fish in a strip of cheesecloth, tie the ends, and drop 
 into boiling water, adding salt and a little vinegar or juice ol 
 lemon. Boil 5 minutes on stove and 2 or 3 hours in hay box. 
 Drain and serve with any preferred fish sauce. 
 
 Vegetables 
 
 A preliminary cooking of 5 to 15 minutes over the fire for 
 vegetables is usually enough, supplemented by 2 to 3 hours in 
 the hay box. Dry vegetables absorb a lot of water, so enough 
 must be put in at once, as it is of course impossible to add any 
 during its cooking in the hay box. Dried corn or beans should 
 be soaked over night in water before cooking, and also dried 
 fruits. 
 
282 FARM AND HOME COOK BOOK 
 
 Green Corn and Peas 
 
 Husk corn, put in boiling water to cover, adding salt and a 
 little sugar, boil 5 minutes on the stove, and remove to hay box 
 for 2 hours. (Longer if wished to keep hot.) Boil peas 10 
 minutes on stove, add milk to cover, butter, salt and pepper 
 to season, bring to a boil again, and put into hay box 2 hours. 
 
 Asparagus 
 
 Cut off tough ends, cover with water, boil 5 minutes on stove 
 and place in the hay box 1 hour. If one likes to use the 
 liquid in which it is cooked, milk, butter, pepper and salt may 
 be added and it is ready when taken up; otherwise, the water 
 can be drained off when taken up and a cream sauce made 
 over the fire. 
 
 Summer Squash 
 
 Pare, remove seeds and cut in small pieces, add water and 
 "boil 5 minutes on the stove and 2 hours in the hay box. Drain, 
 mash, season with butter, salt, pepper, and a little cream if 
 liked. 
 
 Beets 
 
 V/ash, and boil 10 minutes on the stove. Place in the hay 
 box 2 hours. Slip off skins, chop fine, and season generously 
 with butter and pepper; also add some sugar and salt, and 
 either V2 cup sweet cream or a little vinegar, as preferred, 
 but don't add both cream and vinegar. 
 
 String Beans 
 
 Break into i/^-inch pieces, boil 5 minutes on the stove, drain 
 off water and cover with boiling milk. Season with butter, 
 salt and pepper, bring to a brisk boil and put into the hay 
 box for 5 hours. Another way: Brown 1 tablesp each flour 
 and lard in the kettle, add the beans and enough water to 
 <jover, stir well, add salt and pepper, also salt pork if liked, 
 boil 5 minutes and cook in hay box 5 hours. 
 
 Dry Beans 
 
 Soak the beans over night. In the morning add a pinch of 
 soda and bring to a boil. Drain off this water and add 
 a piece of salt pork, salt and pepper, and boil 5 minutes over 
 the fire. Put into the hay box 6 hours. If wanted baked, 
 -when they are tender, add 4 tablesp cooking molasses, turn 
 into a baking dish, cover with the pork, sliced, and bake ^ 
 iLOur. 
 
^estin^ 
 
 "Sfe syltetl) h^g Y" cttlynge trougl)a 
 
 'jXnb 6oalefuUe looK^tl) be 
 
 ZXtib maketl) soun6e to alle arouitdc 
 
 Vt^b"^ b^ ntii? b<Mplr^ see. 
 
 'Tor now Is It b^f eat^^nge t?me 
 
 "i^nd nou^bt wytblttne tbeyre be. 
 
 "Ka ntaketb plaint, beseacbful. sab, 
 
 3fe gazetb far and neare. 
 
 IK^.* forebea6 batb a troubled look 
 
 la^.f eyes a bauntynge feare 
 
 I3ill. falletb in b^'^ trougb^' gadzook 
 
 Of corn a dozen yeare. 
 
 Ob^n stllletb b^ b^* lustle voi?c<fc 
 
 '!2Vn5 syttetb be to sap. 
 
 ytox lookytb be to rlgbt »tot lefte 
 
 ^lll alle. Is eaten uppe. 
 
 5tor lystetb be r- summer skies 
 
 ^ut layetb lip to cup. 
 
 O full and square b^* «oble brppes 
 "^nd pynkle-wblte b^* sklnne. 
 "3*m ravlsbed by b^* dalntye feet. 
 "Jf^.* cboppes my fancle wlnne. 
 "^And wben y* froste Is on y* lea 
 l^e poarke is ^aytbered Inne, 
 
 C¥/ynJ O^ MavU^. 
 
Butchering Time Recipes 
 
 ERHAPS there is no work which falls to 
 the lot of housekeepers on our farms that 
 is more dreaded or disliked by them than 
 the yearly or semi-yearly jobs connected 
 with butchering time, which the women 
 must perform — the trimming, salting, cur- 
 ing, pickling and smoking, and the rendering of fat. 
 (Though fresh meat is rare in many farm homes most of 
 the year, when butchering time comes, there is such a 
 plethora of it that the appetite and appreciation for it 
 decrease at a rapid rate. This is only natural, and it is 
 therefore well to know how to preserve as much of it as 
 possible, for use during those seasons when fresh meat, or 
 meat of any kind besides poultry, is not so plentiful. A 
 careful study of the following recipes will convince the 
 economical and ambitious housewives that there need be 
 very little, if any, waste at butchering time, and that there 
 need be no monotony or lack of good meat ''timber" in 
 farm homes, where the farmers do their own butchering. 
 
 How to Cut Up a Beef 
 
 ■When killing a beef it is very essential to properly quarter 
 and cut the carcass, in order that the good cuts may be sepa- 
 rated from the poor. Figure I illustrates the ordinary method 
 of cutting up a beef, now used by butchers. The following 
 explanation of the various parts gives the names of these cuts 
 and the common uses to which they are put: 
 
 The hind quarter is divided into nine cuts as follows: No 1, 
 choice roasts, the porter and sirloin steaks; 2, rump, used for 
 steaks, stews and corned beef; 3, aitch-bone, used for boiling 
 pieces, stews and pot roasts; 4, bullock or round steak, for 
 roasts or boiling pieces; 5, bottom round, for boiling and stew- 
 ing; 6, shin or leg, for soups and hashes; 7, thick flank, for 
 stews, corned beef and boiling pieces; 8, veiny piece, for 
 corned or dried beef; 9, thin flank, for corned beef and boiling. 
 
 The fore quarter is divided into nine parts as follows: No 10, 
 forerib, prime roasts and fine steaks; 11, middle ribs, prime 
 
 283 
 
284 
 
 FARM AND HOME COOK BOOK 
 
 roasts; 12, chuck ribs, the second quality of roasts and steaks; 
 13, brisket, for corned beef, soups, etc; 14, shoulder, piece, for 
 soups, mince meat, and hashes; 15-16, neck, for soup, mince 
 meat, hash and bologna sausage; 17, shin or shank, for soups 
 and stews; 18, cheek, for mince meat and sausage. 
 
 The Chicago retail meat dealers have a somewhat different 
 method of cutting up the animal, as shown in Pig II. The 
 
 FIG I — COMMON CUTTING METHOD 
 
 FIG II — CHICAGO RETAIL METHOD 
 
BUTCHERING TIME HINTS 285 
 
 parts as numbered on the sketch are: 1, neck; 2, chuck; 3, 
 prime rib; 4, porterhouse; 5, sirloin; 6, rump; 7, round; 8 
 plate; 9, flank; 10, shin; 11, shank. They cut a larger part 
 of the animal in the portions 3, 4, and 5, which represent the 
 higher priced cuts. — [F & H. 
 
 About Pork Making 
 
 Hog killing and pork making on the farm have become 
 almost lost arts in these days of mammoth packing establish- 
 ments which handle such enormous numbers of swine at all 
 seasons of the year, says the editor of "Home Pork Making," 
 published by the Orange Judd Company, New York and Chi- 
 cago. Yet the progressive farmer of today should not only pro- 
 vide his own fresh and cured pork for family use, but also 
 should be able to supply at remunerative prices such persons 
 in his neighborhood as appreciate the excellence and general 
 merit or economy of homemade pork product. "Home Pork 
 Making" is a complete guide for the farmer in all that pertains 
 to hog slaughtering, curing, preserving and storing pork prod- 
 uct, from scalding vat to kitchen table and dining room, 
 including numerous prize recipes. 
 
 The general appearance of the most choice pork is from an 
 animal, the carcass of which will not weigh less than 50 lbs, 
 and not more than 120 lbs, according to Voe, author of the 
 "Market Assistant" published by Orange Judd Company, New 
 York and Chicago. The skin should present a semi-transparent 
 appearance, approaching white in color; the fat on the back 
 should not be less than half inch thick, white and firm, and 
 the lean should be of a pale reddish color, and juicy. ' The 
 skin of the older animals is thicker and coarser, while the lean 
 is of a darker color, but equally sweet, juicy and tender. By 
 many, fresh pork is considered to be exceedingly unwholesome 
 during the months of the year of high temperature. This, no 
 doubt, to a great extent is true, the fatty, gross character of the 
 flesh not being easily assimilated, when the animal economy of 
 the human system requires less heating nourishment to the 
 blood, and therefore requires less irritating food to the diges- 
 tive organs. 
 
 The carcass of pork being intended for immediate use while 
 in its first state, is hung by the foot of its right hind leg, then 
 cut down through the skin of the center of the back from the 
 tail to the neck, followed with the splitting down of the back 
 bone through the line of the incision, dividing it into halves or 
 sides. These are again divided, after taking off the head, into 
 quarters. The hind quarter is first divided by taking off the 
 leg of pork and when intended for corning, should be kept in 
 pickle 10 or 12 days before use. The loin of pork, if not too 
 fat, is good for roasting and also furnishes fine pork chops and 
 
286 FARM AND HOME COOK BOOK 
 
 delicate pieces for corning. The fore quarter of pork if small, 
 is often roasted whole, after having the hlade bone removed; 
 If large, it is divided across the ribs, using the thin part or 
 brisket of pork for corning, after taking off the hocks and feet. 
 Figure I, which shows the pork carcass lying on a block or 
 table, furnishes a good diagram for cutting. First separate the 
 head from the carcass, then split the carcass through the back 
 bone with a chopper, then with a sharp knife loosen the leaf 
 and kidney fat and tear it away toward the leg, the kidney, of 
 course, being brought away with it. Each side is then divided 
 into its fore and hind quarters by leaving two ribs on each of 
 the latter. The next cut loosens the tenderloin from where it 
 is connected with the ham, when it is torn out upwards toward 
 
 FIG I — PORK CARCASS ON A BLOCK 1 
 
 ■i 
 
 the ribs or head. The hams are then removed, beginning at the ' 
 tail side and cutting circularly to the flank, after sawing the j 
 small bone about half way and chopping or sawing off the feet. ' 
 Next cut off the brisket of pork, which is usually corned. The | 
 chine of pork, without the back fat, is much used for chops, . 
 steaks or roasting, while some prefer this part for sausage I 
 meat. The back fat, on the loin, is also taken off in the same ] 
 manner, when the loin is prepared for either chops or roast- ' 
 ing. ! 
 
 Figure II represents the mode of cutting pork carcass for j 
 barreling. The same mode of cutting is here adapted, by sep- j 
 arting the head from the carcass, then splitting the carcass, ! 
 cutting off the fresh hams and feet, tearing out the leaf and ■ 
 kidney fat, taking out the tenderloin — as previously shown. 
 Then the head (10 and 3) is divided by cutting off the cheeks, 
 beginning from the corner of the mouth, following the line \ 
 towards 9 (see also Fig I, A B), and saw off the jawbone, j 
 which separates the cheeks from the plate; then crack the bone j 
 of the under jaw between the front teeth and the cheeks, held < 
 together to hang up by. Next take off the shoulder by cutting | 
 straight across the side, as shown Fig I (D); then trim off the '• 
 
CUTTING UP THE HOG 
 
 287 
 
 spare ribs, by cutting under the breast-bone, and so follow tlie= 
 ribs as far as the chine-bone, when the knife is continued on 
 directly to the end of the long bones in the back, which leaves, 
 the shoulder about one thickness, and the spare-ribs (not too- 
 spare), with meat enough left on them to make a roast. Then 
 trim the shoulder round (see 2), and saw off the feet, which 
 forms the shoulder similar to a ham. The brisket and flanks 
 are next cut off, then the ribs (5) and loin pieces (4) are cut 
 In suitable sizes, when all are ready to salt, except that the 
 trimmings and some other pieces can be used for sausages. 
 The leaf fat and pieces of fat are rendered into lard, and the- 
 pate, etc, is used for head cheese. 
 
 FIG II — HOW TO CUT PORK FOR BARRELING 
 
 1. 
 
 Leg, or fresh ham. 
 
 7. 
 
 Flank. 
 
 2. 
 
 Shoulder (after being trimmed). 
 
 8. 
 
 Tail-piece. 
 
 3. 
 
 Chops or cheeks. 
 
 9. 
 
 Neck-piece. 
 
 4. 
 
 Loin-pieces. 
 
 10. 
 
 Pate or skull. 
 
 5. 
 
 Rib, or chine-pieces. 
 
 11. 
 
 Feet. 
 
 6. 
 
 Brisket. 
 
 
 
 The flesh of the hog, diseased when slaughtered, is exceed- 
 ingly unwholesome, and is not fit to be used for any purpose. 
 Certain diseases may be known by yellowish lumps or kernels 
 distributed through the fat and lean, and the flesh having a 
 heavy, dull appearance. 
 
 By Way of Preparation 
 
 The day before you butcher, sharpen the knives, prepare 
 the table, and set down the dipping barrel half of its depth 
 into the ground, tilting it toward the table. Now fix a pulley 
 
288 FARM AND HOME COOK BOOK 
 
 ■directly above, which should be used when dipping, and also 
 -when hanging the pork to cool. If the weather is not very 
 cold, butcher in the evening, so as to allow the pork to cool 
 quickly, but in cold weather begin early in the morning and 
 have plenty of boiling water and everything else in readiness. 
 IF & H. 
 
 Cleaning and Separating the Entrails 
 
 As soon as the entrails are removed from the carcass, carry 
 them into the house, lay out on a table, and go to work 
 swiftly, before they have a chance to get cold. Have ready 
 several sharp little knives, plenty of clean cloths, and some 
 twine. The table should be long and narrow, and tipped up 
 slightly at one end, and the feet at the other end placed in 
 a large tub, to catch the drip. Better still is a flat wooden 
 flue, of the correct width and length, with a 6-inch strip nailed 
 along each side. 
 
 Carefully cut away all fat and throw into cold salt water, 
 the leaf lard being put in a separate vessel. Put the heart, 
 liidneys and liver in a separate vessel of salt water, being 
 careful not to break the gall bag. If an ox, save the latter, 
 as ox gall is good for many things. Clean the stomach and 
 also put in salt water, and treat the casings the same. Waste 
 can be fed to the chickens. If you should happen to cut into 
 the intestines, quickly tie up with twine and clean away excre- 
 ment. It is better for two people to go at this work, to finish 
 hefore it gets cold. — [A. G., Mass. 
 
 When Beef Is Killed 
 
 When the weather gets cold, and after the beef is butchered, 
 we let it hang for 2 or 3 days in a cool place, and then cut it 
 np. We cut quite a number of nice lean pieces without any 
 iDone in them, and put them in brine for 2 or 3 weeks, then 
 take them out and wipe dry, and put each one into a little 
 cheesecloth sack, and hang over the cook stove to dry. This 
 makes our dried beef. This is the way we hang them up: 
 We take two pieces of rope about 2 feet long, and double 
 them and fasten the ends to the ceiling about 5 feet apart, 
 letting the loops hang down. Then we take a long smooth 
 stick, and fasten all the little cheesecloth sacks of beef on the 
 stick, and put each end of the stick in the loops of rope. 
 
 We use some of the beef to make several large crocks of 
 mincemeat, as it will keep all winter in a cold place. The rest 
 of the beef we corn. Be most particular about the barrel 
 — ^never use a barrel that has been used for other purposes, 
 t)r if beef has ever soured in it. Get a new barrel, (a good 
 molasses barrel is best), and clean it well. 
 
PACKING PORK IN SALT 289 
 
 Cut all the large bone out of the meat and then pack the 
 beef in the barrel tightly. Cover with a hardwood board that 
 will fit down in the barrel, put a clean, heavy stone on it, and 
 it is ready for the pickling brine, which we make as follows: 
 To 2 gals water add 3 lbs salt, 1 lb sugar, 1 oz saltpeter, and 
 2 tablesp baking soda. Make as many gallons as you need, 
 adding the same ingredients to every 2 gals water. Put in 
 a boiler, boil, skim well, and pour boiling hot over the beef. 
 Be sure the brine covers the beef well — yes, more than covers 
 it — as it will soak in the beef some. If you should ever need 
 to add more brine, do not put it on hot — that is only done 
 the first time. — [Farmer's Wife, Colo. 
 
 To Pack Pork in Salt 
 
 The pork should hang in a cool place over night. Be sure 
 that all the animal heat is out of it. Cut the sides into strips 
 crosswise. Cover the bottom of a perfectly clean barrel with 
 clean, coarse salt, and then pack in the strips of pork closely, 
 edgewise, with the rind next to the barrel. Then fill the crev- 
 ices in between with salt, and cover the top of the layer with 
 salt, and proceed in this way until the pork is all in, or the 
 barrel is filled. Make a strong brine of salt and cold water, 
 using so much salt that the water will not dissolve any more — 
 it should be strong enough to float an- egg. Boil and skim this 
 brine, and then pour it into the barrel over the pork, while 
 boiling hot. Cover the pork with a round, hard piece of 
 board, a little smaller than the barrel head, put a clean stone 
 on it, heavy enough to keep it down under the brine, then 
 cover the barrel and set away in a cool, dry place. If at any 
 time the brine should froth or look red, it should be turned 
 out, scalded and skimmed, and then poured over the meat 
 again scalding hot. Never put cold brine on old pork. We 
 have pickled our pork in this way for many years, and have 
 never lost any. When wanted for use freshen the pork by 
 letting it stand in warm water on the back of the stove about 
 half hour. — [Mrs. E. E. J., Cal. 
 
 To Pack Frozen Meat in Hay-Box 
 
 Take a large, strong, tight, wooden dry goods box, line 
 inside with several thicknesses of paper, pasting it in closely 
 and overlapping the seams generously, then put a thick layer 
 of hay or sawdust in the bottom of the box, and cover with 
 paper. Freeze hams, spare ribs, shoulders, or any pieces of 
 fresh pork, beef, or poultry that you wish to keep fresh for 
 future use, and be sure that the freezing is most thorough, 
 
290 FARM AND HOME COOK BOOK 
 
 so that each piece is frozen all the way through. Wrap each 
 piece separately in several layers of clean, light brown paper, 
 then pack a layer of these pieces in a box prepared as above, 
 fill all the crevices between the pieces with fine hay, packing 
 it in solidly, cover the layer of meat pieces with about 5 or 6 
 inches of hay, then pack in more meat as directed above, and 
 so on until all the frozen meat is stored, or the box is full, 
 being careful to have plenty of hay all around the sides, and 
 on the top. Next put on a tight cover of wood, also lined 
 with paper inside, and throw some thick covering over the 
 box, such as an old comforter, blanket, fur robe, or a piece 
 of heavy carpet. The box, of course, should stand in a cold 
 and dry place. Frozen meat packed in this way will remain 
 frozen and sweet for months, and will even withstand quite a 
 long thaw. — [Mrs. I. R. N., Me. 
 
 Canning Meat, Poultry and Sausages 
 
 Cut the meat or poultry in pieces of convenient size, trim i 
 
 carefully, and be sure they are sweet and clean. Boil until I 
 
 tender in enough water to cover, seasoning to taste, the same \ 
 
 as for immediate use, and when all the meat is well done \ 
 
 and tender, press a little at a time in hot glass fruit jars, j 
 
 then pour in a little of the hot gravy (which should first have i 
 
 been boiled down until it is almost ready to jelly when cold), I 
 
 until the gravy fills up all the vacant places around the meat, j 
 
 but not enough to cause the meat to float. Then press in ) 
 
 another layer of meat and more gravy, and proceed in this I 
 
 way until the jar is filled up to within one inch of the top. i 
 
 Be very sure that there are no air spaces left in the cans. Then \ 
 
 fill each can overflowing full with melted suet, and seal air ! 
 
 tight, using new rubbers and observing all the usual canning \ 
 
 precautions. Set the jars away in a permanent storage place, j 
 
 which should be cool, dark and dry, and do not move the cans i 
 after once setting away. The melted suet on top will harden, 
 and moving the cans after the layer of suet has hardened is 
 apt to break it. Sausages should be pricked and boiled in 
 
 water until tender, and packed in jars the same as meat, with | 
 
 a layer of melted lard or suet on top. Everything wants to j 
 
 be boiling hot when canned, sealed air tight, and set away i 
 
 while hot. Great care must be taken to use only perfect, air- | 
 
 tight cans. This recipe for canning meat has been used in our ; 
 
 family successfully for many years. — [Mrs. M. R., N. Y. ' 
 
 Smoking Meat 1 
 
 I 
 
 The smokehouse should be large enough and have enough i 
 
 ventilation to prevent the meat becoming overheated. It is ■ 
 
 best to have the fire outside, with a length of stovepipe to ; 
 
 I 
 
ABOUT SMOKING MEAT 291 
 
 conduct the smoke into the house. Hard wood, such as maple 
 or green hickory, smothered with sawdust of the same, are 
 the best for smoking meat, and corncobs the next best. Wood 
 with resin, as spruce or pine, gives a bad flavor to the meat. 
 There is a low, prickly, evergreen shrub, bearing green ber- 
 ries, that grows in some localities, and where this can be had 
 it is nicer than anything else, giving the meat a delicious 
 flavor. Meat to be smoked should be well washed, or scrubbed 
 with a hand brush in tepid water, to prevent a crust of 
 salt forming on the outside, or if very salt, soaked over night. 
 It should hang and dry out a day before being put into the 
 smokehouse, and then hung so no two pieces touch each 
 other. The fire should be slow at first, to heat up the meat 
 gradually, and meat should never be frozen when put in the 
 smokehouse. In cold weather it is best to keep the fire going 
 steadily until finished, or the meat will not smoke evenly, 
 owing to the inside being too cold for the smoke to penetrate, 
 after cooling. Thirty-six hours will smoke meat nicely, if 
 the fire is kept going steadily, or in warm weather a fire built 
 every other day for two weeks cures it nicely, keeping the 
 ventilator screened and the house dark, to exclude flies. — 
 [F & H. 
 
 Keeping Smoked Meat 
 
 If the meat can be kept away from flies, it will keep nicely 
 in a cool, dry cellar, but if one fly can get at it, it must be 
 otherwise protected. A good and easy way is to wrap in paper 
 and then in muslin sacks, and bury in a grain bin, by this 
 method keeping a uniform temperature and excluding insects. 
 If this cannot be done, it will be absolutely safe if wrapped in 
 paper and put in muslin sacks, and the sacks completely 
 coated with either ordinary lime whitewash or "yellow wash," 
 and hung up so they do not touch. The directions for "yel- 
 low wash" are: 3 lbs barites, 4 lbs flour, Vs lb chrome yel- 
 low, 1-6 lb glue. Make the day before using. Heat l^^ gals 
 water and add the flour, mixed to a smooth paste. Dissolve 
 the chrome in 1 qt water and add it. Boil, stirring con^ 
 stantly, and adding barites slowly. Apply cold with a brush, 
 and stir often while using. — [F & H. 
 
 Smoking In a Box 
 
 Take a large, light box, place hooks inside the lop to hang" 
 the meat on, and have a hole made on the side to fit a stove- 
 pipe. Then take an old discarded heater and fit the pipe 
 to the box, with the stove outside the box. Have a lid or 
 door on one side of the box, so you can look to the meat. 
 Start a fire with a few dry cobs, fill partly with straw, and 
 
292 FARM AND HOME COOK BOOK 
 
 then with boughs of cedar. If kept up all day, the meat will 
 he done by night. The meat should have been in brine for 
 2 or 3 weeks, then hung up to dry a little, before smoking. 
 When smoked, let hang in box until ready to put down. Wrap 
 the pieces in cloths, put in a barrel, and cover with oats. 
 
 A Barrel Smoker 
 
 Screw 3 or 4 hooks in the inside of the bottom of a good 
 clean, close and large barrel, and turn it over an iron vessel 
 in which a few live coals have been placed, with corn cobs 
 and hickory chips piled on top, to make a steady smoke. 
 Hang. the hams, shoulders or pieces on the hooks, but be care- 
 ful not to crowd in too many, or the smoke cannot reach all 
 parts. The smoking should be done slowly, evenly and 
 steadily. A little ventilation is needed, or the fire will go 
 out, but not enough to allow too much smoke to escape. — 
 [A. G., Mass. 
 
 Smoked Barrel for Bacon and Hams 
 
 Put a few live coals in an iron kettle, cover with clean 
 corn cobs, turn a clean barrel over this kettle, and smoke 2 
 hours at a time for 2 days. If smoked too long at a time, 
 it would shrink the barrel. When thoroughly smoked, put a 
 brine in the barrel made of 10 lbs salt, 8 ozs saltpeter and 
 2^ qts molasses, for every 100 lbs meat. Add water enough 
 to cover the meat. Pack the meat in this brine and weight 
 down. The smoked barrel will impart the smoked flavor to 
 the meat. — [Miss G. A. P., N. H. 
 
 Treating Hams After Smoking 
 
 Have a boiler full of boiling water, dip the hams in, and 
 let them remain 2 or 3 minutes, then remove, and cover 
 them with a thick paste made of flour, water and cayenne 
 pepper. The paste should be red with the pepper. Hang 
 the covered hams in the sun until the paste covering is dry. 
 Then put in stout paper sacks, tie closely, and hang in a dark 
 and cool place. — [Mrs. J. S. H., 111. 
 
 To Keep Meat Without Smoking 
 
 After the animal heat has gone out of the meat, pack the 
 pieces away in dry salt 4 weeks, after which dip each piece 
 in a very strong solution of boiling hot salt water, dry off 
 and rub thoroughly with borax and black pepper. — [Mrs. M. 
 G. P.. I. T. 
 
SUGAR AND SALT CURED PORK 293 
 
 To Diy Sugar Cure Meat 
 
 For 400 lbs meat allow 10 lbs salt, l^^ lbs each black 
 pepper and brown sugar, and 4 ozs saltpeter. Mix well 
 together and rub each piece of meat well with this mixture, 
 using the hands, about 5 or 10 minutes. Do not pile up the 
 pieces of meat, but lay them out on a board or table, skin 
 side down, in a cool place, but not cold enough to freeze. 
 Let them stay there 4 to 6 weeks, after which they will be 
 ready to smoke. After smoking wrap them in. clean, sweet 
 hay then put them in muslin sacks, and hang in a cool, dark 
 place. — [Mrs. A. W., Mo. 
 
 Dry Cured Pork 
 
 For each 100 lbs pork use 5 lbs salt, 2 lbs sugar and 2 ozs 
 saltpeter. Mix well and divide into three parts. Rub the 
 meat thoroughly with a third of the mixture at intervals of 
 3 days, packing very closely in the barrel, and reversing 
 the order of the pieces at each rubbing. If there is a good 
 deal of meat, it is easier to have two barrels, putting the meat 
 into one, as it is taken from the other, and pouring over the 
 little liquid, if any forms. After the last rhbbing let it lie for 
 10 days in the barrel, when it will be cured and ready for 
 smoking. While curing, the meat must be kept in a cool and 
 moist place, and unless it can be, it is best to use the brine 
 method. — [F & H. 
 
 Salt Cured Pork 
 
 Heat salt in a baking pan in the oven, until it is thoroughly 
 hot, then rub it in the fleshy side of the meat with a large 
 flat spoon, as it will be too hot to apply with the hand. Rub 
 all on that will stick to the meat — for large hams two applica- 
 tions will be necessary. This does not harden the lean meat, 
 as brine does. Be sure to keep the salt hot. I have cured 
 meat in this way in hot weather, and never lost any — the 
 salt strikes in so quickly that it cannot spoil. — [Farmer's 
 Wife, Col. 
 
 The Barrel for Pickliujg or Curing 
 
 It is most important that the barrel for pickling meat 
 should be absolutely clean. First scald and scrape the barrel 
 thoroughly, then set into the barrel a vessel containing a small 
 lump of quicklime, pour a pail of boiling hot water over the 
 lime, cover the barrel, and let the fumes of the slacking lime 
 sweeten it. After this wash the barrel again, then put in a 
 generous armful of new sweet hay, pour over plenty boiling 
 
294 FARM AND HOME COOK BOOK 
 
 water, cover closely, and leave until cold. After this, thor- 
 oughly rinse the barrel again with fresh water, and if any 
 had odor remains, the case is hopeless and a new barrel an 
 unavoidable necessity. — [Mrs. E. L. G., N. Y. 
 
 To Cure Hams 
 
 For 100 lbs meat allow 7 lbs salt, 2^4 lbs brown sugar, 2 
 ozs saltpeter, and sufficient water to cover the meat, when 
 closely packed in a barrel. Boil the salt, sugar, saltpeter and 
 water, skim and then add 1 oz cayenne pepper and 2 ozs 
 each ground clove and black pepper. Cool, and when cold 
 pour over the meat, weight down, cover, and set away in a 
 cool place. — [Mrs. F. C. F., N. H. 
 
 Preserving Meat Joints 
 
 For medium sized joints allow 2 tablesp black pepper, 1 
 tablesp red pepper, 3 tablesp brown sugar, and 1 pt salt. 
 Mix thoroughly and apply dry to each joint all that can be 
 made to adhere. Take a square of muslin large enough to 
 enclose the joint and lay it on the table. Then lay on the 
 cloth two or three thicknesses of paper and sprinkle some of 
 the mixture on it. Lay the joint on and thoroughly rub the 
 remainder of the mixture on, rubbing and stuflEing it well into 
 the bone end. Wrap the paper closely around the meat, then 
 fold the cloth around, sew fast, tie, and hang up in a cool 
 place.— [S. K. S. 
 
 Dried Beef 
 
 The round makes the best dried beef. For every 20 lbs 
 beef, use 1 pt salt, 1 teasp saltpeter, and ^ lb sugar. Mix 
 wrell together, divide into three parts, and rub well into the 
 meat for three successive days. Keep the beef in a jar and 
 turn it over frequently in the liquid, which will fprm of itself. 
 After it has soaked in this about a week, hang it up to dry, 
 and after that smoke, if liked. When dry, sprinkle with pep- 
 per, tie up in paper bags, and hang up in a cool, dry place. — 
 [Mrs. J. L. R., O. 
 
 Corned Beef 
 
 Use only the poorer parts for corning, such as brisket, 
 flanks, crossribs, and plate, and cut into pieces 6 inches square. 
 Fifty lbs meat will require 50 lbs salt. Sprinkle a layer of 
 salt in the keg or barrel, put in a layer of meat, packing very 
 closely, then a layer of salt, then more meat and salt, until 
 all is used, leaving just enough salt for a good layer over the 
 
BEEF PICKLE AND BRINE 295 
 
 top. Let stand over night, then dissolve 1 oz baking soda, 
 2 lbs sugar, 2 ozs saltpeter in 2 gals tepid water, and after 
 it is cold pour it over the meat. Two gallons should cover 
 the 5 lbs meat, if packed right. If not, use the same pro- 
 portions in making more. Weight with a board and stone, 
 and let stand from 30 to 40 days before using. If kept over 
 in hot weather, watch the brine, and if it gets "ropy," pour 
 it off, wash the meat, and cover with a new brine. — [P & H. 
 
 Beef Pickle I 
 
 To 1 V2 lbs salt, add Vz lb sugar, 1 teasp soda, V2 teasp salt- 
 peter and 1 gal water. This pickle can also be used for sau- 
 sage. Be sure to weight down the meat or sausage, so as to 
 keep well under the pickle. — [Mrs. C, No address. 
 
 Beef Pickle II 
 
 For 100 lbs beef, use V2 pk salt, ^ lb each saltpeter and 
 soda, and 1 qt molasses, or 2 lbs brown sugar. Dissolve the 
 saltpeter, soda and salt in a little warm water. The meat 
 will be ready to use in 10 days. For spiced beef, add mace, 
 cloves and allspice to the above pickle. — [Mrs. C, No address. 
 
 Brine for Pork 
 
 For 100 lbs pork allow 10 lbs salt, 3 lbs brown sugar, 2 ozs 
 saltpeter, 1 oz cayenne pepper, and iVz or 5 gals water. Let 
 boil 5 minutes, skim well, let get perfectly cold, and then pour 
 over meat packed in large jars or barrels. Put in a weight 
 to keep the meat under the brine, cover the jar and set away 
 in a cool place. Meat kept in this way is never rancid and 
 flies do not get at it. In the spring draw off the brine, boil it 
 again, skim well, let get cold, and pour over the meat again. 
 — [Mrs. P. O. B., Mont. 
 
 Sweet Pickle for Pork 
 
 For 100 lbs of side meat or hams allow 8 lbs clean, coarse 
 salt, 2 lbs brown sugar, or 1 qt molasses, 3 ozs soda, 2 ozs salt- 
 peter and sufficient water to dissolve these ingredients. Put 
 over the fire and just before it boils, skim well, let it boil up 
 once, skim again, and when perfectly cold pour it over the 
 meat, packed in a jar or barrel. "Weight down so that the 
 meat will always be under the brine, cover, and set in a cool 
 place. After 5 or 6 weeks lift the sides and hams out of this 
 brine, let drain and smoke well with corn cob, hickory or 
 maple chips. We have used this recipe for years, and I am 
 sure that anyone who will try it will be very well pleased 
 with it. — [Mrs. M. J. S., N. H- 
 
296 FARM AND HOME COOK BOOK 
 
 Pickle for Pork Sausage ! 
 
 I 
 
 ( 
 
 For every gal sausage in cases allow 1 cup salt and 1 cup ; 
 brown sugar, thoroughly mixed. Place layers of sausage in j 
 jars and sprinkle the mixture between each layer. Put a , 
 stone on top, and if a brine does not form in 3 daj^s, make a ; 
 little cold brine and pour it over. — [Mrs. M. J. L., Mich. \ 
 
 Souse I 
 
 Use the head of a hog and any other small parts of the • 
 
 animal that are not too fat. Clean the head thoroughly and i 
 
 do not spare yourself any pains during this process, to make , 
 
 sure that everything is as clean as you can possibly make it. ! 
 
 Soak in salt water for several hours, then scrape and clean ; 
 
 again, and then soak once more in salt water for several ; 
 
 hours, after which put in a kettle, cover with cold water, add ' 
 
 salt, and boil slowly until the meat will separate from the i 
 
 bones, and all the gristle is perfectly soft. Next remove from ; 
 
 the fire, drain, remove all the bones, and hard gristle from ■ 
 
 the meat and from the liquor. Put a layer of meat and fat, 1 
 
 distributed evenly, in a stone jar, sprinkle well with salt and i 
 
 pepper, and then pour over a generous allowance of hot, boiled | 
 
 cider vinegar. Then put in another layer of meat, seasoning, ! 
 and boiled cider vinegar, and so on until the meat is all used, 
 
 or the jar is full to within 3 or 4 inches of the top, topping j 
 
 off with salt, pepper and vinegar. Be careful to pack the j 
 
 meat firmly and closely together, and to have it covered with j 
 
 the vinegar. Boil down liquor in which the meat was cooked ; 
 
 until there is only a little of it left, being careful not to let ; 
 
 it burn. Season well with salt and pepper (it should be con- \ 
 
 siderably more salt than palatable), and when the meat in , 
 
 the jar is thoroughly cold, pour this hot, boiled-dowm liquor i 
 
 over the meat, and when all has become cold, cover the jar \ 
 
 well and store it in a cold place. When wanted for use, j 
 
 scrape away a little of the jelly at one side of the jar, cut out ■ 
 
 slices of the souse, and return the displaced jelly, spreading j 
 
 it over smoothly. The sliced souse can be fried in hot butter, i 
 
 but first drain off the liquid by allowing the souse to stand \ 
 
 in the pan on the back of the stove a while. This will extract j 
 
 the vinegar, and after frying brown in butter, the souse will \ 
 
 be deliciously crisp. Serve with hot, baked potatoes. — [Mrs. ; 
 
 N. P., N. H. j 
 
 Pickled Pig's Feet ] 
 
 Soak the feet over night in cold water, remove the toes and 
 scrape clean, boil until very tender, and salt before they are 
 done. Pack in a stone jar or keg and cover with hot, spiced 
 vinegar, using whole cloves, allspice and pepper. Nice eaten 
 
PICKLED TRIPE AND TONGUE 297 
 
 just so, or heated up in boiling water, or split, rolled in flour, 
 and fried a nice brown on both sides in hot fat. Will keep 
 indefinitely. — [Farmer's Wife, Col. 
 
 Pickled Tongue I 
 
 Use either beef or pork tongues. Scald, trim, scrape and 
 boil until tender, in salted water. When cold, cut in %-inch 
 slices, and cover with cold vinegar. Boiled pigs feet are also 
 very nice when pickled in vinegar. — [Mrs. C; B. B., Kan. 
 
 Pickled Tongue II 
 
 For the brine allow 1 gal water, 3 lbs salt, 4 ozs sugar, 
 and 2 ozs saltpeter. Boil and cool, then put in the trimmed 
 and cleaned tongues, and weight to keep them under brine. 
 Will keep any length of time. When wanted to use, soak 
 over night in cold water, boil until tender, skim, remove skin, 
 slice, and serve with mustard. Or, if liked pickled, slice 
 and cover with spiced vinegar. Will keep after being pickled. 
 — [Farmer's Wife, Col. 
 
 Pickled Tripe and Beef Tongue 
 
 Clean the tripe thoroughly, cut in pieces, and sprinkle 
 lightly with unslacked lime. Roll up each piece separately, 
 with the furrowed side inside, place the rolls in a tub and 
 pour over enough cold water to cover. Let stand about 10 or 
 15 minutes, then lift out the pieces, lay them on a board, 
 scrape them well and rinse them clean in cold water, after 
 which put them in a tub and cover with a weak brine, allow- 
 ing them to remain there about 12 hours. After removing 
 from this brine, scald theni with boiling water, scrape them 
 again lightly, and again wash in cold water, after which they 
 will be ready for pickling. Make a hot spiced vinegar by 
 adding 1 teasp each of allspice, cloves and cinnamon, to 1 qt 
 vinegar, and V2 cup sugar. If liked very spicy, V4, teasp 
 cayenne pepper or black pepper may be added. Beef tongue 
 should be put in a brine or pickle, the same as that prepared 
 for beef, and allowed to remain in there a week, after which 
 drain, and either smoke or dry, or put in a prepared spiced 
 vinegar, as directed above. — [Mrs. A. C. McP., O. 
 
 To Keep Roast Pork in Lard 
 
 Take pieces of the side meat or any other part without 
 bones, salt and pepper to taste, place in a roasting pan in 
 a hot oven, and roast till well done, but do not scorch. When 
 well done pack the pieces in a stone jar and fill all the spaces 
 
298 PARxM AND HOME COOK BOOK 
 
 between, and cover the top, with fresh melted lard. Tie heavy- 
 paper and a cloth over the jar, and set away in a cool, dry 
 place. This will keep until warm weather comes. Fresh 
 sausage cakes can be kept in the same way. After seasoning 
 with salt, pepper and a little sage, mould the sausage meat 
 into little cakes about 1 inch thick, fry until well done, 
 and pack in a stone jar with melted lard, the same as directed 
 above for the roasted meat. — [Mrs. H. L. J., Wash. 
 
 To Keep Beefsteak I 
 
 Mix together equal parts of salt and sugar and half the 
 amount of saltpeter. Place a layer of steak in a jar, sprinkle 
 with this mixture, and so continue until the jar is full, then 
 weight down with an inverted plate and heavy stone. This 
 will form a brine of its own, and the meat will keep sweet 
 for a long time. Cover well and store in a cool, dark place. — 
 [M. D., O. 
 
 To Keep Beefsteak II 
 
 Fry beefsteak as for the table, only be sure it is not the 
 least bit rare, then pack it closely in jars and cover well with 
 melted lard. Store in a cool place. — [Mrs. E. S., 111. 
 
 Smoked Pig Paunch 
 
 Thoroughly clean a pig paunch or stomach, and boil until 
 well done. Take as much lean pork as it will require to fill 
 the stomach, chop fine, and cook until partly done, then mix 
 with scant V2 teasp saltpeter, and season with salt, ground 
 pepper and cloves, and any other preferred spices to taste. 
 Pack into stomach securely, sew up, and then return to the 
 liquor in which the stomach was boiled, and let boil slowly 
 1 hour. Remove from fire and let remain in this liquid over 
 night, then drain and smoke 6 days. Hang in a cool, dark, 
 airy place. When wanted, cut in thin slices and serve with- 
 out cooking. — [Mrs. G. L., N. Y. 
 
 To Try Out Lard or Suet 
 
 Only clear, fat pieces of meat should be salted dojvn in the 
 pork barrel, and all the thin, streaky pieces of lean and fat 
 should be put with the sausage meat. The soft fat should 
 be cut in very small pieces and put in a separate kettle, with 
 a little water, and set over the fire to try out. The leaf lard 
 should be cut up fine and put in another kettle, with a little 
 cold water, to try out. While the lard is trying out, stir it 
 up often with a long handled spoon or skimmer, and be very 
 
MAKING HEAD CHEESE 299 
 
 careful that it does not burn or scorch. Stirring it often will 
 make the lard try out more evenly. When the little pieces 
 of lard have shrunk to very small dark brown scraps, strain 
 lard through a fine wire sieve into a perfectly dry and clean 
 tin pail. For the sake of convenience and to save burning 
 my fingers, I hang the sieve through a piece of board cut out 
 to fit the sieve. The board should be long enough to fit across 
 the top of the pail, and project several inches on either side. 
 This little board will not only save your temper, but will 
 catch all the scraps that may fall from the top of the strainer, 
 and that would otherwise fall into the pail of lard. The 
 brown scraps should be turned into a cheese cloth bag and 
 while still warm, squeezed between wooden squeezers to extract 
 any of the lard that is still in them. These squeezers can be 
 made of two fiat pieces of board about 1% feet long and 5 
 or 6 inches wide, joined together at one end with little pieces 
 of leather, and the other end whittled for handle. The lard 
 squeezed out this way should be put in a separate pail. When 
 cold, cover the pails well and store in a cool, dry place. Suet 
 is tried out the same way. After the suet is tried out, pour 
 it into a pan of ice cold water, and when hard, wipe it dry, 
 wrap in white paper, and then put in a linen or close cloth 
 bag and hang in a cool, dry place. Excellent for pie crust. — 
 [Mrs. N. P., N. H. 
 
 Canned Suet 
 
 Trim and chop suet fine, add salt to taste, and 1 cup molas- 
 ses for every cup suet. Can in air-tight jars. This is fine to 
 put in cakes or puddings and no other shortening will be 
 needed.— [Mrs. K. St. J., N. Y. 
 
 Calf's or Hog's Head Cheese 
 
 Put a large kettle over the fire, almost filled with water, 
 and let heat to boiling point. You will need a large kettle as 
 the calf's head should be almost entirely under water. After 
 the butchering, when the animal heat is well out of the head, 
 lift it by one ear and hold it in the kettle of boiling water, 
 nose down. It will scald in a few minutes, so that with a 
 sharp knife you can easily scrape off the hair, leaving the 
 head nice and white and clean. Wash thoroughly, then saw 
 off the nose, just at the corners of the mouth, being careful 
 not to saw through the tongue, or to saw on to the teeth. 
 With a sharp, pointed knife, take the eyeballs out, first cutting 
 the muscles around them, then cut off the ears and remove 
 the ear drums, and then wash the head again thoroughly and 
 rinse in cold water, after which put in a kettle or pail of 
 cold water and let it soak over night. Fc this, head cheese 
 
300 FARM AND HOME COOK BOOK 
 
 I also use the heart, liver and lungs or "lights," as the latter 
 are called, also the legs, as far as the knee. Carefully trim 
 and clean the heart, liver and lungs, and let these soak in cold 
 water over night. The legs should be scalded, scraped 
 cleaned and washed, and also put to soak in cold water over 
 night. Next morning rinse all in clean cold water, and then 
 put over the fire in several kettles of cold water to cook, 
 adding salt. Cook slowly until the meat drops from the 
 hones, then drain, pick out all the bones, and chop or grind 
 fine. The tongue should be removed whole, root end cut off 
 and discarded, the rough skin or coating scraped off, and saved 
 for a separate dainty, to be served cold, in slices. After chop- 
 ping all the meat, add enough boiled-down liquid in which the 
 meat was cooked, to make the meat very moist. The liquid 
 will be jelly-like and will help to make the meat hold together, 
 so that it can be easily sliced when cold. Add salt and pep- 
 per and a little sage to taste, and while hot turn into molds 
 and set away to cool and harden. Cover with melted lard and 
 store in a cold place. Hog's head cheese is prepared in the 
 same manner, discarding most of the fat. If there seems to 
 be too much fat on the liquid left after cooking the head and 
 legs, skim the fat off and use the liquid underneath. Nice 
 sliced, rolled in flour, and fried brown on both sides. — [Mrs. 
 E. C. W., Me. 
 
 Hog's Head Pudding 
 
 Cut the meat from hog's head, discard the skin, and also 
 use the heart, tongue and part of the liver. Wash all 
 thoroughly and scald the tongues to remove the coating. Cook 
 until tender, then grind or chop fine and season with salt and 
 pepper, after which return to the liquor in which the meat 
 was cooked, and when it begins to boil, thicken with buck- 
 wheat flour or cornmeal. Be sure to season just right, and 
 have the pudding stiff enough, so it can be cut in slices when 
 cold, to fry, like mush. — [Miss A. E. H., Pa. 
 
 Potted Beef, Ham, Tongue or liiver 
 
 Boil either tongue or liver in salted water until very tender 
 and put through the meat grinder. Boil down the liquid 
 until there is just enough to moisten the meat nicely, being 
 careful it is not too salty. Mix well with the meat, heat, put 
 in little jars, and pour melted suet, lard or butter over the 
 top, when cold. Potted ham can be made in the same way. — 
 [Farmer's Wife, Col. 
 
 To 1 lb boiled lean ham add V2 lb ham fat, or if preferred, 
 butter, a little cayenne pepper and white pepper, mix all 
 together, pound until smooth, press firmly into small jars. 
 
ABOUT SAUSAGE MAKING 301 
 
 cover with melted butter or lard, seal, and store in a cool 
 place. — [I. C, Va. 
 
 Boil beef until it is tender and separate from the bones. 
 Then mince the meat fine, tL:eason to taste, and pack down 
 solidly in small close jars, topping off Yvith melted suet. Cover 
 and store in a cool place. — [Mrs. E. R. W., Va. 
 
 Sausage Casings 
 
 Casings can be made from the intestines of beef, hogs, or 
 sheep, the sheep casings being used for small sausage, like 
 wiener-wurst, and hog casings for link sausages, and beef 
 for bologna sausage, ham sausage, and blood sausage. 
 Empty as soon as possible, turn inside out and scrape and 
 clean first the in and then the outside. The cleaning is easy 
 where one has running water. Soak 24 hours in lime water 
 or lye water, turn, scrape and rinse again, then salt down and 
 use when needed. When one cannot clean the casings, good 
 substitutes can be made by stitching up tubes of new 
 unbleached muslin, 1 % or 2 feet long, and 2 or 3 inches in 
 diameter, when filled. When ready to hang away, rub the 
 outside well with melted lard, to exclude all air, and sprinkle 
 with pepper. — [Farmer's Wife, Col. 
 
 Uses for Bladders 
 
 Wash, scrape and clean thoroughly, soak in salt water, 
 rinse, and then inflate and tie them. When making preserves, 
 cut off pieces large enough to cover the mouths of the jars, 
 pour boiling water over the bladder pieces, then stretch them 
 tightly over the jars and tie securely. These are equal to self- 
 sealing, air-tight cans. Bladders are also useful to keep sau- 
 sage meat. Stuff full of the sausage meat, tie securely and 
 smoke. — [B. M. R., Va. 
 
 Filling Sausage 
 
 Sausage meat should be finely ground, as it keeps and holds 
 together better. Beef alone, or pork alone can be used, but 
 better two-thirds fat and lean pork, and one-third beef. Vary 
 the seasoning by using pepper, onions, sage, nutmeg or cloves 
 ■ — the latter two are not very common. For filling the skins 
 a piece of bone 2 or 3 inches long is most serviceable, but a 
 piece of tin, shaped into a funnel, smallest end a trifle smaller 
 than skins, will do very nicely. Insert this funnel into one 
 end, hold in left hand, and proceed to fill, using the thumb to 
 force the meat down. Prick the casings often with a hatpin, 
 to let out any air. To have a change make some with cooked 
 barley and some with potato (raw), finely chopped or ground. 
 Use the proportion of ^, of barley or potatoes. This is fine. — 
 [Farmer's Wife, .Col. 
 
302 FARM AND HOME COOK BOOK 
 
 Liver Sausage I 
 
 Boil liver till done, chop, season with black and red pepper, 
 sage and salt, and pack in caoinss or long narrow muslin 
 bags, and hang up to dry. Smoke with sassafras chips. — 
 [No Name. 
 
 Liver Sausage II 
 
 Boil the liver and heart until tender. Chop very fine, sea- 
 son to taste with salt and pepper. Add some clean currants, 
 if liked, mix well, and fill into casings. Should be fried brown 
 and served hot. — [Mrs. G. L., N. Y. 
 
 Liver Sausage III 
 
 Boil a pig's liver 10 minutes, then grind or chop fine and 
 add twice as much cooked lean pork, and ^ lb fresh bacon, 
 also ground or chopped. Season to taste with salt and ground 
 pepper, cloves and nutmeg. Fill into casings, leaving about 
 2 inches space in each sausage unfilled, as the liver swells. 
 Boil the sausages % hour in salted water, then put them in 
 cold water 10 minutes, after which they may be smoked or 
 hung in a cool place to dry. — [Mrs. J. P. D., Neb. 
 
 Kidney, Heart and Liver Sausage 
 
 Split the kidneys and soak them in strong salt water, 
 changing the water several times, then wash thoroughly and 
 put them in a large kettle with the heart and liver, bits of 
 pork rind, and scraps of lean pork. Cover with water and 
 boil until tender. The liver must be lifted out after boiling 
 10 or 15 minutes, as it does not require such long boiling 
 as the rest. When the meat is all tender run through a sau- 
 sage grinder, season with salt, pepper and a little thyme, pack 
 into crocks, and set the crocks on the back of the range until 
 they are hot. This helps to pack the meat more solidly. 
 Cover with melted lard and set away in a cool place. — [Mrs. 
 E. S., 111. 
 
 Mixed Sausage 
 
 This can be made of almost any proportion of beef and 
 pork one has when both are killed at once, but is nice made 
 in the proportions of 2 lbs lean pork, 1 lb lean beef, and 1 lb 
 fat pork. This should be ground and seasoned the same as 
 pork sausage, and kept in the same way, in casings, or jars 
 with lard run over. It is better to use several small jars than 
 one large one. — [Farmer's Wife, Col. 
 
FOUR SAUSAGE RECIPES 303 
 
 Bologna Sausage I 
 
 Chop very fine 6 lbs lean beef, 1 lb salt pork, 3 lbs lean 
 fresh pork and 1 lb beef suet. Mix well, then add 1 oz ground 
 white pepper, 1 teasp ground mace, 3 ozs salt, M: teasp cay- 
 enne pepper, and 1 large onion, chopped very fine. Mix well 
 then fill into casings, or muslin bags. Make a strong brine 
 that will float an egs, Put the sausage in this, and let remain 2 
 weeks, turning and skimming every day. At the end of the 
 first week, throw away old brine, and put the sausage in a 
 new brine for the second week, then take out, drain and smoke 
 for a week. After smoking, rub over the outside thoroughly 
 with melted lard, and if you wish to keep the sausage for any 
 length of time, sprinkle outside liberally with pepper, after 
 rubbing with lard. Hang in a cool, dry and dark place. — 
 [Mrs. F. E- A., Wash. 
 
 Bologna Sausage II 
 
 Chop or grind very fine 5 lbs beef, add 3 lbs sugar, 8 ozs 
 pepper, 2i^ ozs saltpeter and 2^/^ pts salt. Mix the dry 
 ingredients thoroughly, then mix thoroughly with the meat and 
 fill into casings or thin muslin bags about 4 inches wide and 
 12 inches long. Do not put these sausages into brine, but 
 smoke them until thoroughly dry. — [Mrs. C, no address. 
 
 Bologna Sausage III 
 
 Use trimmings of fat and lean portions of pork, taking 
 care to have twice as much lean as fat. After trimming and 
 cutting, weigh the pork and add ^4 its weight of lean beef. 
 Chop or grind fine and then season with 2i/^ lbs salt and 10 
 ozs ground pepper for each 100 lbs ground meat. A little sage 
 or thyme may also/ be added, if liked. Mix thoroughly and 
 let stand in a cool place about 24 hours, after which fill into 
 casings and fry down in hot lard. Put into crocks and cover 
 with hot lard, and store in a cool place. — [Mrs. E. S., 111. 
 
 Bologna Sausage IV 
 
 Add 1 lb fat pork or fat bacon to each 10 lbs lean beef, 
 and grind fine. Season with 1 oz black pepper, l^ oz fine 
 salt, and a little ground coriander seed to each 6 lbs meat. 
 Stuff in beef casings, making 1 foot long for the large cas- 
 ings, or 15 inches for the small ones, tying the small ones 
 together and letting the large ones hang straight. Smoke 
 12 hours, then boll until they float on the water. Lay on 
 clean hay in the sun until dry, and then hang away in a cool 
 place. — [Farmer's Wife, Col. 
 
304 FARM AND HOME COOK BOOK 
 
 To Prepare Casings for Sausage 
 
 Select the best of the beef casings, empty and wash them 
 thoroughly, then throw them into a strong brine and let them 
 soak several hours, after which rinse them thoroughly in 
 fresh water, turn them, lay them on a smooth board and 
 scrape them clean with the back of a knife. Rinse and soak 
 in salt water again, then give them another scraping and 
 wash again, and do not rest satisfied until you are positive 
 they are perfectly clean. After they have been thus treated, 
 put them in salt water, changing water frequently, until you 
 are ready to use the casings. I think that sausages packed 
 into these casings with a sausage stuffer are much better than 
 sausages packed in muslin bags. — [E. S., 111. 
 
 Scrapple I 
 
 Cook until tender, hogs' livers, hearts, and scraps of lean 
 meat. Salt to taste, and when done, remove the meat, boil 
 the liquid a little longer, and then thicken with cornmeal 
 until it is a thin mush. Let this cook well, and then add the 
 meat, minced fine, and salt, pepper and sage to taste. Pour 
 into pans to cool, and when wanted, slice and fry until brown 
 on both sides. — [Mrs. P. L., Iowa. 
 
 Scrapple II 
 
 Clean and cut up one hog's head and remove all skin and 
 larger bones. Let soak in salt water over night, and next 
 morning wash again and put over the fire in cold water enough 
 to cover. Cook slowly until the bones separate from the meat, 
 then drain, pick out all the bones and hard gristle, and chop 
 or grind the meat fine. Strain the liquor and return it with 
 the ground meat to the kettle, season with salt and pepper 
 to taste, and when it begins to boil, stir in, slowly, enough 
 cornmeal to thicken, adding some white flour to make it 
 hold together. Stir constantly until done, then spread out in 
 pans, and when cold cut in slices and fry brown on both sides. 
 By running melted lard over it, it can be kept a long while. 
 — [Mrs. F. G. F.. O. 
 
 Mince Meat, Canned 
 
 I always make mince meat during the butchering season. 
 To 8 lbs meat, (either pork or beef, or both mixed) boiled and 
 chopped fine, add 6 lbs cleaned currants, 6 lbs seedless raisins^ 
 4 lbs suet, 2 lbs citron, 20 lbs raw apples, all chopped fine, 
 12 lbs sugar, 2 gals boiled cider, 12 tablesp cinnamon, 8 
 
PIG AND CALF'S FOOT JELLY 305 
 
 tablesp mace and 4 tablesp each of allspice, salt and grated 
 nutmeg. Put the cider in a large kettle, let it come to a boil, 
 and then put in the other ingredients, well mixed together 
 and boil 1 hour, stirring frequently. Can while hot, in air- 
 tight jars, with a layer of melted lard or suet on top. If all 
 the usual canning precautions were observed, mince meat 
 canned in this way will keep indefinitely. — [Mrs. M. M., Kan. 
 
 Calf's Foot Broth and Jelly 
 
 Clean and scald the feet, cut up, cover with water, and boil 
 until the liquid is reduced to one-quarter. Season to taste, 
 thicken with 1 beaten egg, and serve plain, or with a few 
 homemade noodles boiled in it. For jelly, boil the liquid 
 down to 3 pts salt, then strain and let get cool, after which 
 remove the layer of fat, re-heat the jelly, and add 1 cup 
 sugar, the juice of 2 lemons, the whites of 2 eggs, small pieces 
 of stick cinnamon, and about Vz pt good wine, if liked, and 
 intended as nourishment for an invalid, although the latter 
 may be omitted. Strain through a cloth and set away to get 
 solid. Serve cut in small cubes. — [Mrs. J. C. R., Ind. 
 
 Pig's Feet Jelly 
 
 Clean and boil pig's feet till well done, without salt. Strain, 
 and to 1 qt liquor add 1 pt sugar, and flavor to taste. Boil 
 skim and pour in molds. Serve with cream. — [F & H. 
 
 Pig's Feet Cheese 
 
 Clean feet, boil till bones fall out, remove bones, add a few 
 bay leaves, 2 slices lemon, 2 cups vinegar, a few cloves, and 
 salt to taste. Cook until tender, then pour into a mold to 
 cool. Serve in thin slices. — [F & H. 
 
 To Cook an Ox Cheek 
 
 Split the head in halves, remove tongue, brain and eyes and 
 wash first in salt water and afterward in 2 or 3 fresh waters. 
 When clean put into a saucepan of cold water, add salt, and 
 let boil 4 hours. When it has been boiling about 2 hours add 
 potatoes, onions, carrots, turnips, and celery, according to 
 taste. Cooked in this way the liquor makes a nice soup, and 
 the meat taken from the bone and served with a little of the 
 soup for gravy, makes a tender and savory dish for the first 
 day's dinner. The soup is better served next day. If there 
 should be any small pieces of the meat left from the dinner, 
 they may be cut up with 2 or 3 hard-boiled eggs, sprinkled 
 with a little salt, pepper, and nutmeg, put into a mold, and 
 turned out for breakfast, luncheon or supper. — [F & H. 
 
506 FARM AND HOME COOK BOOK ; 
 
 Fried or Scrambled Brains 
 
 Soak the brain in salt water over night, remove the thin ] 
 skin, slice once, roll in flour, and fry brown on both sides in 
 
 hot lard or butter. For scrambled brains, soak in salt water ! 
 
 over night, after which the skin can be removed easily. Put ! 
 about 1 tablesp butter in a skillet and when hot put in the 
 
 brains, stirring constantly, until almost dry, then add 2 beaten. ! 
 
 eggs, and stir constantly until firm, adding salt to taste. Serve | 
 
 hot. — [Mrs. J. C. R., Ind. I 
 
 Odds and Ends 
 
 When a beef is bjitchered, take some of the choice boneless 
 parts, salt them down thoroughly, and then hang up and 
 smoke, the same as bacon. — [Mrs. D. H. H., Ida. 
 
 Clean all the lumps of clotted blood out of the heart, boil 
 
 till tender, add scraps of meat to make a rich gravy, and \ 
 
 when tender stuff with a dressing made as for roast turkey. } 
 
 Bake till brown and serve with gravy made of the liquor it j 
 
 was boiled in. ! 
 
 I 
 
 Soak the blood out of the liver, boil till it crumbles, mix ; 
 
 with eqaal quantity cornmeal mush, season with salt, sage j 
 
 and pepper, and pack in a cloth till cold, when it can be ! 
 
 moulded in cakes, rolled in meal, and fried like sausage. ' 
 
 They are nice to eat cold for lunch. \ 
 
 Brains and sweetbreads are nice dipped in egg, rolled in ) 
 
 cracker crumbs and fried in hot lard. Glean the stomach, ; 
 
 soak in salt water over night, boil until tender, cut in strips, ; 
 
 and pickle in hot spiced vinegar. Some people are fond of i 
 
 the tripe, and also the kidneys, stewed or deviled. j 
 
 When dry curing meat, after rubbing the dry mixture well ; 
 
 into the meat, over rind and all, take a sharp stick and crowd ] 
 
 some of the curing mixture down the bone of the joints, as ' 
 
 far as possible. This makes the curing process more thorough, ; 
 
 as meat always begins to spoil first around the bones. — [Mrs. i 
 
 E. S. D., Wash. ! 
 
 I 
 
 When the meat is ready to hang up, wash it in water as hot \ 
 
 as you can bear your hands in, then carefully cover the flesh > 
 
 sides with powdered borax, and you will not be troubled with I 
 
 bugs, skippers or worms. — [N. L., Tenn, (Note — This method, ] 
 
 while effective, is evidently not considered healthful by our ] 
 government, since state and national pure food laws prohibit 
 the sale of meat thus prepared. — Editor.) 
 
eulinafy and Medicinal Herbs 
 
 OOD housewives can in no way better fur- 
 ther their reputations as good cooks than in 
 the judicious use of herbs, the use or omis- 
 sion of which makes all the difference 
 between highly palatable and savory 
 dishes, and tasteless and insipid ones. Food 
 pleasing to the taste is more readily digested, 
 and more perfectly assimilated, so that, in reality, more nour- 
 ishment is derived from it than from food laci^ing in fine fla- 
 vor, which does not stimulate the flow of saliva and the 
 gastric juice, so essential to perfect digestion. Hence we may 
 well say that the culinary herbs promote good health, as 
 well as contribute to the pleasure of eating, while a number 
 of other varieties are held in high repute as domestic med- 
 icines in cases of slight ailments when home doctoring is 
 sufficient. As the pot herbs are in daily demand for flavor- 
 ing soups, gravies, stews, meat-sauces and dressings, and the 
 medicinal herbs may at any time be called upon to avert a 
 physician's visit, the provident will never allow winter to 
 find them without a goodly supply of all the varieties, dried. 
 
 A Good Variety 
 
 The seasoning herbs in most constant use are summer 
 savory, thyme, sage, sweet marjoram and parsley, while 
 coriander, caraway, sweet basil, spearmint, tarragon, dill, and 
 a number of others are grown for special uses. The medicinal 
 herbs most often employed are catnip, peppermint, sage, saf- 
 fron, horehound and hops. With the exception of peppermint, 
 tarragon and hop seed, and the roots of sage, the seed of 
 all the herbs may be had at a uniform price of 5 cents per 
 packet, and as a majority of the varieties are perennial, it 
 will readily be seen how slight is the expense of maintaining 
 an herb bed. And even this may be reduced, if the family 
 is very small, by buying a 10-cent package of all the varie- 
 ties, mixed. The ground space required is very small. 
 
 307 
 
308 FARM AND HOME COOK BOOK 
 
 General Cultural Directions 
 
 With a few exceptions, to be specially noted, the culture j 
 of all is the same. Few require a rich soil, and the majority . 
 are stronger and better flavored if grown on decidedly poor \ 
 soil. All will thrive on a sandy soil. As the seeds are | 
 small, the soil should be made very fine, and be firmly i 
 pressed over the seed. The young plants, when started, ' 
 should be given thorough and frequent cultivation, as, being ; 
 ratber small and slow growing, they are easily choked out by ; 
 weeds, until well started. The seed may be sown in the 
 permanent bed as early in the spring as the ground can be [ 
 worked, or may be sown in the house early in April, and the 
 young plants transplanted in June. When sown outdoors, the j 
 plants should be thinned to give plenty of room in the row ! 
 when well started, and the rows be from 12 to 18 inches apart, j 
 
 Curing 
 
 ! 
 All the varieties cultivated for their leaves, stems or bios- j 
 soms should be cut when in flower, wilted in the sun, then | 
 quickly and thoroughly dried in the shade, in a current of 
 air or a very cool oven, protecting carefully from dust and ' 
 flies. The few varieties cultivated for the seeds must be ; 
 allowed to mature and the seeds be gathered before they \ 
 shatter off. ^^ 
 
 ■i 
 Proportions ! 
 
 i 
 The most convenient way of preparing what are termed i 
 "pot-herbs," viz: summer savory, sage, thyme, bay leaves and . 
 sweet marjoram, is to strip off the dried leaves and blossoms, ; 
 cut or break them and the stems into tiny bits, and mix i 
 thoroughly, using equal quantities of each herb. Keep in ! 
 a closely covered can or jar, and allow 1 teasp of the mixture 
 to each qt of material to be seasoned. By the term "a • 
 bouquet of herbs," is meant two leaves of each of the above 
 varieties, wrapped with a sprig of parsley and tied for ease j 
 in removal. The broken mixed herbs should be tied in a bit i 
 of cheesecloth to make their removal from soups or gravies 
 easy. 
 
 Medicinal Herbs 
 
 The medicinal herbs are most commonly employed in the 
 form of herb teas. When long boiling is required to extract 
 the medicinal properties, the tea is termed a decoction, but ,■ 
 an infusion is sufficient to extract the strength from the j 
 majority of the herbs. This is made by pouring boiling water > 
 over the herb and standing the dish where it will keep ; 
 hot, without boiling, for 10 minutes or longer. For a decoc- I 
 
CULINARY AND MEDICINAL HERBS 309 
 
 tion of herbs of good strength, allow 1 oz of the dried herbs 
 to each pt of water. Cover closely while boiling and admin- 
 ister 1 to 2 tablesp as a dose to an adult. In making an 
 infusion, which is generally meant by the term "tea," allow 
 I oz of the dried herb to 1 qt of water, or for smaller quan- 
 tities, 1 tablesp of the herb to I cup of water. In using 
 green herbs, allowance must be made for the shrinkage in 
 bulk, or the loss in weight, through drying, and a propor- 
 tionately larger quantity of herbs to water be allowed. An 
 infusion may be drank freely, and either a decoction or an 
 infusion may be made more palatable by sweetening. 
 
 Doses 
 
 The dose for a child of twelve is usually one-half the 
 adult dose; for a child of six, one-fourth the adult dose; for 
 a child of one year, one-twelfth the adult dose; and at six 
 months of age, from one-twentieth to one-thirtieth the adult 
 dose, and proportionate amounts for intermediate ages. 
 
 Anise 
 
 An annual, culivated for its seeds, which are used in flavor- 
 ing cordials, soft drinks, cakes and cookies, and also for 
 relieving flatulent colic in infants, intestinal pain, and the 
 griping caused by cathartics. The infusion (1 teasp seed to 
 ^4 pt water), may be given freely. The leaves are used as 
 a garnish. 
 
 Balm 
 
 A hardy perennial, cultivated for its leaves, which are used 
 green in making balm wine, and either green or dried in 
 making balm tea, a refreshing drink in fevers, and useful also 
 as a tonic, having a taste and fragrance resembling lemons. 
 May be grown from seeds, roots, or cuttings of the young 
 shoots. Best suited by a poor but friable soil. Cut* for drying 
 when in flower. 
 
 Sweet Basil 
 
 An annual, cultivated for its leaves and the tops of the 
 shoots, which are used in seasoning soups, stews and sauces, 
 the flavor resembling that of cloves, for which it is an inex- 
 pensive substitute. The young leaves are sometimes used in 
 salads in small quantities. Best suited with mellow, fertile 
 soil a.'^d warm exposure. Plant indoors in April and trans- 
 plant when danger of frost is over. Cut for drying when 
 in flower. 
 
 Bay Leaves 
 
 The leases of the bay tree, a species of laurel, extensively- 
 used in seasoning, may be purchased at a nominal price where 
 not native. 
 
310 FARM AND HOME COOK BOOK 
 
 Borage 
 
 A hardy annual, self-seeding. Used only in the green state. ', 
 
 The flowers are aromatic, and are used in flavoring cool ] 
 drinks and as a garnish. The leaves are used uncooked in 
 
 cucumber salad, and are also cooked as spinach. The bruised 1 
 
 leaves in water make a pleasant drink. ; 
 
 Caraway 
 
 A perennial that runs out in about four years. Cultivated i 
 
 for the seeds which are used in cakes and confectionery. The i 
 
 leaves are sometimes used in flavoring soups. Sown in the ; 
 
 spring, it will not seed until the following year, but if sown j 
 early in August it will give a fair crop of seed the next 
 
 season. j 
 
 Catnip j 
 
 A hardy perennial, deservedly popular as a domestic remedy. 
 
 May be sown in fall or early spring, and should be cut when : 
 
 in flower. Leaves, stems and blossoms are used in making the | 
 
 infusion, which may be drank freely. The hot infusion is a | 
 
 valuable aid in inducing perspiration (which leads to sleep) j 
 
 in fevers; useful also in the treatment of colds; gives relief in i 
 
 nervous headache; allays flatulent colic in infants, and exerts , 
 a quieting influence on their nerves. A poultice made from the 
 
 leaves soothes painful swellings and gives relief as a hot ; 
 
 fomentation in severe pain or inflammation. ; 
 
 Coriander ' 
 
 A hardy annual, cultivated for its seed, which is used in j 
 
 disguising*the taste of medicine, in confectionery and in flavor- | 
 
 ing bologna sausage. The leaves are useful as a garnish. ' 
 
 Thrives best in dry soil and matures early. ; 
 
 1 
 
 Dandelion j 
 
 A hardy, perennial that, where not abundant as a weed, ' 
 may be cultivated. The leaves are much liked as spring 
 
 greens, and are sometimes tied up and blanched for use in ; 
 salads as endive is used, which it much resembles. The 
 
 roots possess valuable medicinal properties, both as a diuretic ; 
 
 and for their action on the liver. A decoction made by ■ 
 
 boiling the bruised roots slowly until all the strength is ■ 
 
 extracted is a valuable remedy for children (or adults) suf- j 
 
 fering from loss of appetite and listlessness, arising from a ! 
 
 torpid or disordered liver. Physicians recommend from y2 i 
 
 to 1 pt of the decoction per day, to be taken for dropsical : 
 
DILL, HOPS AND HOREHOUND 311 
 
 affections. The roots dried and roasted are sometimes 
 employed as a coffee substitute, and have a beneficial effect on 
 the system. The seed stalks should be plucked before they 
 ripen, or the seed will be blown broadcast, and the resultant 
 plants become a nuisance, almost impossible to eradicate. 
 
 Dill 
 
 An annual, requiring a rich, dry soil. Cultivated for its 
 seeds and leaves, both of which are added to cucumbers in 
 making dill pickles. The leaves are sometimes used like pars- 
 ley in soups and sauces. An infusion of the seeds is useful 
 in allaying flatulence and colic in infants. 
 
 Sweet Fennel 
 
 A hardy perennial, cultivated for the leaves and seed. The 
 leaves make a beautiful garnish, and are also used in salads. 
 Boiled they enter into many fish sauces, and are used in flavor- 
 ing soups. The stalks are sometimes blanched and eaten like 
 celery. The seed is used in confectionery, cake and for flavor- 
 ing soft drinks. It is also used medicinally, in an infusion 
 (1 teasp to % pt water), for the relief of flatulent colic in 
 infants and griping intestinal pains. 
 
 Hops 
 
 May be propagated from seed or roots, and thrives under 
 general culture. Cultivated for the blossoms, which have 
 many medicinal properties. An infusion of the blossoms gives 
 relief in nervous headache, and is an excellent remedy for 
 wakefulness, that may be employed when an opiate could 
 not be. From 2 to 8 tablesp of the infusion may be given 
 at intervals of i/^ hour until relief is obtained. A bag 
 of the blossoms, sprinkled with alcohol or whiskey, and used 
 as a pillow, relieves pain by dulling the sensibilities of the 
 nerves, and is much to be preferred in home doctoring to 
 the administering of opiates. A poultice of wet hops, applied 
 hot in sacks, is a valuable fomentation in inflammation of 
 the bowels, lungs, and similar affections. The infusion is used 
 in making homemade yeast, and fermented summer drinks. 
 
 Horehound 
 
 A perennial, strongest when grown on light, poor soil. A 
 decoction of stems, leaves and blossoms is employed largely 
 in homemade cough syrups and lozenges. It is valuable also 
 as a tonic, and in the treatment of pulmonary complaints^ 
 Cut for curing when in bloom. 
 
312 FARM AND HOME COOK BOOK 
 
 Lavender 
 
 A hardy perennial, cultivated for the delightful odor it 
 imparts to clothes drawers and linen closets. Cut when in 
 blossom and dry quickly. 
 
 Sweet Marjoram 
 
 A perennial in warm climates, but an annual in the north- 
 ern states. A favorite pot herb, cultivated for the leaves and 
 tender tops, which are equally good either green or dried, 
 for seasoning purposes. The variety known as pot. marjoram 
 differs from the sweet marjoram only in being a hardy peren- 
 nial, rather less fragrant. It is used for the same purposes. 
 
 Peppermint 
 
 A hardy perennial, cultivated for its stems, leaves and blos- 
 soms and cut for curing when in flower. The hot infusion 
 may be drank freely, and acts as a powerful stimulant. It 
 is unexcelled for relieving flatulent colic in infants, intestinal 
 pain, or the griping caused by cathartics. It may be admin- 
 istered freely in the treatment of nervous hysteria and spasms. 
 The leaves and blossoms are used in flavoring cordials and 
 cool drinks, and in disguising the taste of medicine. 
 
 Spearmint 
 
 This is a closely related perennial that mar be used medic- 
 inally for the same purposes as peppermint, but is much in- 
 ferior. It is in demand for making mint sauce (for lamb), 
 and may be propagated from seed or roots. 
 
 Rosemary 
 
 A hardy perennial, cultivated for the leaves and tender tops. 
 The leaves are sometimes used in seasoning, and an infusion 
 of the tops only is efficacious in the treatment of nervous 
 headache and chlorosis. The dried plant loses its strength 
 rapidly with age. 
 
 Rue 
 
 A hardy perennial, that does best on poor soil. It must not 
 be allowed to go to seed. An infusion of the leaves is a 
 powerful tonic, stimulant and anti-spasmodic, useful in ner- 
 vous complaints, but not to be recommended for use by the 
 inexperienced, as serious results follow its too liberal use. 
 •The leaves are so acrid as to blister the skin. 
 
SAFFRON, SAGE AND SORREL SIS 
 
 Saffron 
 
 A hardy annual, cultivated for its flowers, which are used 
 fresh or dried in coloring soups, cakes, confectionery, icings, 
 etc. Also used for dying cloth and Easter eggs. An infu- 
 sion of the flowers is given to induce sweating. Also some-^ 
 times used to whiten the skin of infants. 
 
 Sage 
 
 A hardy perennial, more extensively used in seasoning than 
 any other herb. May be grown from seeds or from division 
 of the roots, the best plants resulting f^om the latter method. 
 Pick the leaves and tender shoots for curing just as the plants 
 are coming into flower. Does best on a very rich soil, with 
 frequent cultivation. Indispensable for flavoring dressings, 
 sausage and for seasoning in general. Sage tea is an excel- 
 lent domestic remedy for worms, and is best made with an 
 equal quantity of senna leaves, the senna acting as a cathartic 
 to expel the dead worms. Use 1 tablesp of each to 1 cup of 
 water, and drink freely, until it acts as a cathartic. The hot 
 infusion may be taken freely to induce perspiration. 
 
 Sorrel 
 
 Hardy perennial, used in the green state only. The leaves 
 are sometimes cooked like spinach, and are occasionally used 
 in soups and salads. The leaves, like rhubarb, contain much 
 oxalic acid, beneficial to the system in spring. A pleasant 
 drink is made by bruising the leaves and letting them stand 
 in cold water, sweetening to taste; improved by burying the 
 jug in cool earth for a day or more. Makes a cooling drink 
 in fevers, and also acts as a diuretic and antiseptic in chronic 
 urinary affections. A salve may be made by expressing the 
 juice and evaporating it in the sun until of the proper con- 
 sistency. Physicians esteem this highly in the treatment of 
 cancer. 
 
 Summer Savory 
 
 A hardy annual, cultivated for its stems, leaves and flowers, 
 which are extensively used for flavoring, particularly in soups 
 and dressings. Cut for curing when in flower. Winter savory 
 differs from summer savory only in being a hardy perennial. 
 Is used the same. 
 
 Thyme 
 
 A perennial, cultivated for its leaves and tops, which are 
 used extensively for flavoring soups, sauces and dressings. Cut 
 for winter use when in flower. An infusion of the leaves is 
 efficacious in allaying nervous headache. May be drank freely* 
 
314 FARM AND HOME COOK BOOK 
 
 Parsley 
 
 A slowly germinating annual that requires a rich, mellow 
 soil. Seed should be sown very early in spring or late the 
 preceding fall. All the leaves should be cut off as often as 
 they reach a hight of 3 inches, each new growth being brighter 
 and better curled than its predecessor. These cuttings may be 
 dried for winter use, but the plants if taken up in fall will 
 continue to grow indoors over winter. The green leaves are 
 the most indispensable of the garnishes, and the leaves, green 
 or dried, are a favorite seasoning herb in universal use. The 
 finely minced leaves are much used in sauces for boiled fish 
 or fowl (2 tablesp to 1 pt of sauce), as a seasoning in cro- 
 quettes, many entrees, and the larger number of "made" 
 dishes of fish, flesh or fowl. The dried leaves powder easily, 
 and for ease in chopping the fresh leaves they should be 
 dipped in boiling water and dried on a cloth. Clipping with 
 the scissors is the most convenient and quickest way of minc- 
 ing them. Nursing mothers esteem a poultice made of the 
 fresh leaves, covering the breasts and renewed as often as 
 they fade, very helpful in dispersing the milk when wean- 
 ing their babies. It also has laxative properties if eaten 
 freely. 
 
 Wormwood 
 
 nardy perennial that does best on dry and very poor soil. 
 May be propagated by seeds, division of the roots or cuttings. 
 Cultivated for the leaves, which may be used fresh or dried. 
 The infusion is a valuable tonic and vermifuge, but has an 
 intensely bitter taste. It should be planted in poultry yards 
 for its beneficial effect upon the poultry. They will pick and 
 eat the fresh leaves when in need of a tonic. — [Mrs. A. 
 B., Col. 
 
 Bene 
 
 An annual, cultivated commercially for the oil of the 
 seed. An infusion of the leaves is beneficial in the treatment 
 of dysentery, and for this purpose the leaves are cut when 
 -the plant is in fiower. 
 
 Cumin 
 
 An annual, cultivated for its seed, which is used for the 
 same purposes as caraway seed and also for flavoring cheese. 
 
 Oarragon 
 
 A perennial usually propagated from roots. The leaves are 
 used for flavoring vinegar. 
 
"ALL'S WELL THAT ENDS WELL. 
 
Take Heed, Ye Cooks! 
 
 Full many a question is solved by digestion; 
 
 Bad morals are caused oftentimes by bad cooks, 
 And many a riot results from poor diet; 
 
 Conversion does lie in the leaves of cook books. 
 
 The Greatest Woman. 
 
 At a gathering of a large number of club women, the 
 question was asked: *'Who may rightly be considered the 
 greatest woman in history?" There were many answers, 
 but the one which was awarded the prize was this : ''The 
 wife of a man of moderate means, who does her own cook- 
 ing, washing and ironing, brings up a family of girls and 
 boys to be useful members of society, and finds time for 
 her own intellectual and moral improvement, is the great^ 
 est woman in all history." 
 
 ''Many waters cannot quench love" — but an incompetent 
 cook can cripple it mighty quickly. 
 
 I 
 There never was an angfel who wouldn't take off her ! 
 
 wings and cook for the man she loved. 
 
 GABBLE. GABBLE. GABBLE. GABBLE! 
 
Index 
 
 Page 
 
 Sread, Bolls and Buns 11 
 
 Baking 14 
 
 Baking powder 17 
 
 Barley bread 22 
 
 Brown bread 22, 23 
 
 Bran bread 23 
 
 Bran rolls 27 
 
 Buns, plain and sweet.... 28 
 Bretzeln, sweet or salt. . 29 
 
 Buttermilk rolls 27 
 
 Currant bread 23 
 
 Cornmeal bread 24 
 
 Cinnamon rolls 27 
 
 Entire wheat bread 20 
 
 Flour, the 12 
 
 French rolls 27 
 
 Oraham bread 20, 21 
 
 German bread 25 
 
 Graham rolls 27 
 
 Hominy bread 23 
 
 Ingredients of 11 
 
 Kneading 13 
 
 Mush bread 23 
 
 Oatmeal bread 21; 22 
 
 Pumpkin bread 23 
 
 Potato rolls 28 
 
 Rye bread 21 
 
 Rusks 28, 29 
 
 Salt rising 18 
 
 Salt rising bread 19 
 
 Steaming bread 19 
 
 Sweet bread 25 
 
 Scotch bread 25 
 
 Swedish bread 25 
 
 Sticks or braids, bread. . 26 
 
 Squash rolls 27 
 
 Swieback 29 
 
 Tea rolls 26 
 
 White bread 17, 18 
 
 Yeast 14, 15, 16 
 
 Cakes, Filling's and Frosting-s 3 3 
 
 Angel-food cake 36 
 
 Apple cake, dried 37 
 
 Baking directions 34, 35 
 
 Brown cake 38 
 
 Butterless cakes ..43, 44, 45 
 
 Chocolate cake 39 
 
 Coffee cakes 48, 51 
 
 Devil's food 50 
 
 Eggless cakes ..,.40, 41, 42 
 
 Farmers' cake 36 
 
 Fruit cakes ...39, 40, 45, 47 
 
 Feather cake 49 
 
 315 
 
 Page 
 Fillings and frostings 
 
 52, 53, 54 
 
 Graham cake 39, 41 
 
 Gingerbread ...42, 43, 45, 46 
 
 Jam cakes 38, 40 
 
 Layer cakes 39, 50 
 
 Marble cakes 49, 50 
 
 Nut cakes 39, 43, 48 
 
 Pound cakes 
 
 37, 40, 44, 49, 50. 51 
 
 Pork cake 42 
 
 Sponge cakes ....44, 46. 47 
 
 Spice cakes 44, 46, 50 
 
 Wedding cake 36 
 
 Cookies, Crackers and Small 
 
 Cakes 55 
 
 Brown cookies G6 
 
 Butter cookies 58 
 
 Chocolate cookies 55 
 
 Cream cakes 61 
 
 Cream puffs 62 
 
 Cup cakes 62 
 
 Crackers 63, 64 
 
 Drops 61 
 
 Eggless cookies 57, 58 
 
 Graham cookies 55 
 
 Ginger cookies .56 
 
 Jumbles 50 
 
 Lady fingers 62, 63 
 
 Molasses cookies 56, 57 
 
 Macaroons 59 
 
 Nut cookies 5S 
 
 Oatmeal cookies 59 
 
 Oatmeal cakes 62 
 
 Rocks 60 
 
 Snaps 60 
 
 Wafers 64, 65 
 
 Pies and Shortcakes 66 
 
 Apple pie 72, 72 
 
 Banana pie 71 
 
 Crusts 66, 67, 68 
 
 Cranberry pie 70 
 
 Cherry pie 7 ! 
 
 Custard pie 72 
 
 Cocoanut pie 73 
 
 Cream pie 73 
 
 Chocolate pie 73 
 
 Carrot pie 75 
 
 Cheese pie 76 
 
 Cheese straws and patties 81 
 
 Elderberry pie 70 
 
316 
 
 FARM AND HOME COOK BOOK 
 
 Page 
 
 Fried pies 76 
 
 Fruit rolls 80, 81 
 
 Lemon pies 69, 70 
 
 Mince meat 68, 69 
 
 Puff paste 67 
 
 Pineapple pie 70 
 
 Pumpkin pie 75 
 
 Peach pie 77 
 
 Rhubarb pie 71 
 
 Rice pie 76 
 
 Raspberry pie 77 
 
 Squash pie 74 
 
 Sweet potato pie 75 
 
 Shortcakes 78, 79 
 
 Sauces for shortcakes 80 
 
 Tomato, pie 7 5 
 
 Tarts 82 
 
 Doug'hnuts, Griddlecakes and 
 
 Fritters 85 
 
 Apple fritters 93 
 
 Bread pancakes 88 
 
 Banana pancakes 90 
 
 Buckwheat cakes 90 
 
 Bread fritters 9 2 
 
 Batters 94, 95 
 
 Cornmeal pancakes 88 
 
 Cornmeal griddlecakes . . 91 
 
 Corn pone 92 
 
 Corn fritters 92 
 
 Doughnuts 85, 86, 87 
 
 Fried cakes 87 
 
 Oatmeal fritters 92 
 
 Oyster fritters 93, 94 
 
 Puffs 87, 88 
 
 Potato pancakes 89 
 
 Potato fritters 94 
 
 Parsnip fritters 94 
 
 Rye pancakes 89 
 
 Rice or hominy griddle- 
 cakes 91 
 
 Salmon fritters 94 
 
 Tomato pancakes 90 
 
 Tomato fritters 94 
 
 Wheat pancakes 89 
 
 Biscuits, Muffins and Dump- 
 lings 97 
 
 Baking powder biscuits. . 97 
 
 Bran biscuits 98 
 
 Beaten (Maryland) bis- 
 cuits 100 
 
 Buns 101 
 
 Buckwheat cakes ....105, 106 
 
 Drop biscuits 97 
 
 Dodgers 104 
 
 Dumplings, bread ...106, 107 
 
 Dumplings, meat 107 
 
 Dumplings, fruit 108 
 
 Egg biscuits 98 
 
 Graham biscuits 98 
 
 Page 
 
 Gems 103, 104 
 
 Ginger biscuits 99 
 
 Johnny cake 105 
 
 Light biscuits 99 
 
 Mush biscuits 100' 
 
 Muffins 101, 102, 103 
 
 Popovers 105- 
 
 Puffs 105 
 
 Raised biscuits 100' 
 
 Soda biscuits 97 
 
 Scotch biscuits 99' 
 
 Sweet biscuits 99- 
 
 Squash biscuits 101 
 
 Scones 105 
 
 "Waffles 106 
 
 Fudding-s, Custards and 
 
 Sauces Ill 
 
 Apple puddings and rolls 
 
 111, 112 
 
 Brown betty 112 
 
 Banana pudding 114 
 
 Blackberry pudding 116 
 
 Bread pudding 121 
 
 Biscuit pudding 122 
 
 Cherry pudding 115 
 
 Currant pudding 115 
 
 Cranberry pudding 115 
 
 Christmas pudding 115 
 
 Cornstarch pudding 120 
 
 Cottage puddings 122 
 
 Chocolate pudding 122 
 
 Cracker pudding 122 
 
 Carrot pudding 123 
 
 Corn pudding 124 
 
 Custards 125 
 
 Fig and date puddings . . 114 
 
 Fruit puddings 117 
 
 Graham pudding 119 
 
 Indian (cornmeal) pud- 
 dings 118, 119 
 
 Lemon puddings 113 
 
 Nut puddings 125 
 
 Orange pudding 113 
 
 Oatmeal pudding 120 
 
 Peach pudding 113 
 
 Prune puddings 114 
 
 Plum puddings 117 
 
 Potato puddings 122,123 
 
 Pumpkin pudding 123 
 
 Puff pudding 125 
 
 Rhubarb puddings 115 
 
 Rice puddings 119, 120 
 
 Suet puddings 116 
 
 Sago puddings 120 
 
 Snow pudding 123 
 
 Sauces 126, 127, 128 
 
 Tapioca puddings 118 
 
 Vegetable puddings 124 
 
 Soups, Stews and Chowders 131 
 
 Asparagus soup 135 
 
INDEX 
 
 317 
 
 Page 
 
 Bean soups 133, 134 
 
 Beef soup 136 
 
 Beef stew 139 
 
 Corn soup 134 
 
 Cabbage soup 134 
 
 Celery soup 135 
 
 Carrot soup 135 
 
 Chicken soup 137 
 
 Croutons for soup 139 
 
 Clam chowder (mock).. 141 
 
 Corn chowder 141 
 
 Egg chowder 141 
 
 Fruit soup 138 
 
 JLiver stew 139 
 
 Mutton soup 136 
 
 Milk soup 137, 138 
 
 Noodles for soup ..138, 139 
 
 Onion soup 134 
 
 Oatmeal soup 138 
 
 Potato soups 132,133 
 
 Pea soup 133 
 
 Peanut soup 138 
 
 Pork stew 140 
 
 Picnic stew 141 
 
 Potato chowder 141 
 
 Rutabaga soup 135 
 
 Tomato soups 132 
 
 Vegetable soups 131, 132 
 
 Veal soup 136 
 
 Tisli, Shell Fish and Crus- 
 taceans 143 
 
 Codfish ways 145, 146 
 
 Crabs and lobsters 154 
 
 Fish, to can 143 
 
 Fish, to salt and smoke.. 144 
 Fish, to skin and bone. . 144 
 Fish, ways of cooking ... 144 
 Fish, to freshen salted. . 145 
 Fish, directions for bak- 
 ing 148 
 
 Fish roe 150 
 
 Fish, pickled 150 
 
 Fish chowder 150 
 
 Herring 147 
 
 Halibut 148 
 
 Mackerel 147 
 
 Oysters and clams 
 
 151, 152, 153, 154 
 
 Shad 148 
 
 Salmon 149, 150 
 
 Meat, Poultry and Gancie. . . 155 
 Boiling and roasting di- 
 rections 155 
 
 Beef, boiled 155 
 
 Beef, steamed 156 
 
 Beef, corned 156 
 
 Beef, pressed 156 
 
 Beef, braised 156 
 
 Beef, roast 157 
 
 Beef, pot roast .#....157, 158 
 
 Pa«e 
 
 Beef, steak 158, 159 
 
 Beef, dried 159 
 
 Crusts for meat pie.. 164, 165 
 
 Chicken pies 166 
 
 Chicken 168, 169 
 
 Duck 171 
 
 Dressing, bread 173 
 
 Dressing, oyster 173 
 
 Goulash 159 
 
 Guinea hen 170 
 
 Goose 171 
 
 Haslet 160 
 
 Heart 160 
 
 Ham pie 166 
 
 Hash 166 
 
 Ham 163, 164 
 
 Indian curry 166 
 
 Liver 159, 160 
 
 Meat loaf 161 
 
 Mutton 161 
 
 Meat pies 165 
 
 Opossum 173 
 
 Pork 162, 163 
 
 Poultry, to pick and clean 167 
 
 Rabbit 171, 172 
 
 Raccoon 172 
 
 Sauces 174, 175, 176 
 
 Tripe 160 
 
 Tamales 170 
 
 Turkey 170 
 
 Veal 161, 162 
 
 Venison 173 
 
 Potatoes, Vegetables and 
 
 Salads 177 
 
 Asparagus 186 
 
 Beets 182 
 
 Beans 183, 184 
 
 Beans, baked 184 
 
 Banana salad 193 
 
 Cucumbers, stuffed 184 
 
 Corn 179, 180 
 
 Carrots 181, 182 
 
 Celery and celeriac 185 
 
 Cabbage 187, 188 
 
 Cauliflower 188 
 
 Chard 190 
 
 Cabbage salad 193 
 
 Dandelion 190 
 
 Eggplant 186 
 
 Egg salad 193 
 
 Fruit salad 193 
 
 Fish salad 193 
 
 Lettuce 193 
 
 Meat salad 198 
 
 Onions 189 
 
 Okra 190, 191 
 
 Potato ways 177, 178 
 
 Potato, sweet 179 
 
 Parsnips 183 
 
 Peas 183 
 
 Peppers, stuffed 187 
 
318 
 
 FARM AND HOME COOK BOOK 
 
 Page 
 
 Potato salad " 192 
 
 Rutabaga 186 
 
 Squash 185 
 
 Salsify 186 
 
 Sauerkraut 188 
 
 Spinach 189 
 
 Salad dressings 191, 192 
 
 Tomatoes 180, 181 
 
 . Turnips 183 
 
 Tomato salad 193 
 
 Vegetable salad 193 
 
 Waldorf salad 193 
 
 Beveragfes and Syrups 195 
 
 Barley or rice water.... 203 
 
 Beef tea 203 
 
 Coffee 197 
 
 Coffee, cereal 198 
 
 Cocoa 199 
 
 Chocolate 199 
 
 Cider 201 
 
 Cordials 200 
 
 Egg nogg 197 
 
 Fruit shrubs 200 
 
 Flaxseed tea 203 
 
 Grape juice 201 
 
 Koumiss 196 
 
 Lemonade and orangeade 199 
 
 Milk 196 
 
 Oyster tea 203 
 
 Punches 200 
 
 Syrups 201, 202 
 
 Tea 197 
 
 Toast water 202 
 
 Water 196 
 
 Zees, Ice Cream and Con- 
 fections 205 
 
 Butter scotch 210 
 
 Cream (candy) 208 
 
 Colorings for candy 208 
 
 Caramels 210 
 
 Cocoanut candy 210 
 
 Freezing 205 
 
 Ices 206 
 
 Ice Creams 207 
 
 Molasses candy 209 
 
 Peppermint or gum drops 
 
 208, 209 
 
 Sherbet 206, 207 
 
 Taffy 210 
 
 Table EcLuipment and Eti- 
 
 auette 211 
 
 Dining room 211 
 
 Dining room table 212 
 
 Table manners 213 
 
 Table decorations ...214, 215 
 
 Canning" and Freservingf . ... 217 
 
 Apples 220, 221 
 
 Blackberries 227 
 
 Blueberries 227 \ 
 
 Beans 231 ' 
 
 Beets 232- | 
 
 Canning methods 217 | 
 
 Canning hints 216 ■ 
 
 Cherries 219, 220- ' 
 
 Currants 221, 222 ; 
 
 Citron melons 225 ' 
 
 Canteloupe 22& 
 
 Cucumbers 230, 231 ' 
 
 Corn 232, 233 j 
 
 Elderberries 22ft * 
 
 Gooseberries 227 I 
 
 Greens 234 ' 
 
 Grapes 222, 223 \ 
 
 HuclUeberries 226 j 
 
 Jars for canning 218 i 
 
 Jars, heating and filling. . 218 I 
 
 Pineapple 221 I 
 
 Plums 224r j 
 
 Pears 223, 224 I 
 
 Peaches 224, 225 
 
 Peppers 230 I 
 
 Pumpkin or squash 230 I 
 
 Peas 231 j 
 
 Quince 222 I 
 
 Raspberries 22S i 
 
 Rhubarb 229, 23'> : 
 
 Salicylic acid 219 ; 
 
 Strawberries 228, 229 ' 
 
 Tomatoes 233, 234 i 
 
 Watermelon 226 '• 
 
 Jellies, Jams and Marma- i 
 
 lades 235 ; 
 
 Apple jelly 236,237 ; 
 
 Apple jam 241 < 
 
 Apricot jam 243 " 
 
 Apple butter 245 ; 
 
 Barberry jelly 238 i 
 
 Blackberry jelly 239 | 
 
 Blackberry jam 242 | 
 
 Currant jelly 237 ; 
 
 Cranberry jelly 238 ■ 
 
 Cherry 239 : 
 
 Cherry jam 242 i 
 
 Currant jam 242 ; 
 
 Cherry marmalale 244 ; 
 
 Damson jam 243 ; 
 
 Elderberry jelly 238 j 
 
 Elderberry jam 241 : 
 
 Fig paste 247 ■ 
 
 Grape jelly 238 | 
 
 Gooseberry jelly 239 j 
 
 Gooseberry jam 243' j 
 
 Jelly rules 235 '■- 
 
 Jelly kettle and bags 236 , 
 
 Jam and marmalade rules 240 j 
 
 Jam and jelly, uncooked. . 241 j 
 
 Muskmelon marmalade. . 244 ! 
 
 Orange marmalade 244 ' 
 
 i 
 
INDEX 
 
 319^ 
 
 Page 
 
 Plum jelly 239 
 
 Peach jam 243 
 
 Peach butter 245 
 
 Plum butter 246 
 
 Pumpkin or squash butter 246 
 
 Quince jelly 237 
 
 Quince marmalade 244 
 
 Quince honey 247 
 
 Raspberry jelly 239 
 
 Rhubarb jelly 240 
 
 Raspberry jam 242 
 
 Rhubarb jam 242 
 
 Strawberry jelly 239 
 
 Strawberry jam 242 
 
 Tomato jelly 240 
 
 Tomato jam 243 
 
 Tomato butter 246 
 
 "Watermelon marmalade. . 245 
 
 Pickling" — Sour and Sweet.. 249 
 
 Beans, to salt down 250 
 
 Beans, pickled 254 
 
 Beets, pickled 254 
 
 Cucumbers, to salt down. 249 
 Cucumber pickles, sour 
 
 250, 251 
 
 Cucumber pickles, sweet 252 
 
 Cabbage, pickled 255 
 
 Cauliflower, pickled 255 
 
 Corn pickle 256 
 
 Chow-chow 257 
 
 Carrots, sweet pickled. . . . 259 
 
 Dill pickles 251 
 
 Fruit, pickled 258, 259 
 
 India relish 257 
 
 Mixed pickles 152 
 
 Mustard pickle 256 
 
 Olive oil pickles 253 
 
 Onions, pickled 254 
 
 Olix'es, pickled 257 
 
 Peppers, pickled 256 
 
 Sauerkraut 260, 261 
 
 Tomatoes, to salt down. . 250 
 
 Tomato pickle, green.... 253 
 
 Tomato pickle, yellow . . 254 
 
 Tomato pickles, sweet . . 259 
 
 Catsups and Relishes 263 
 
 Apple catsup 266 
 
 Cucumber catsup 264 
 
 Cherry catsup 266 
 
 Currant catsup 266 
 
 Chili sauce 267, 268 
 
 Farmers' catsup 265 
 
 Grape catsup 266 
 
 Gooseberry catsup 267 
 
 Miscellaneous sauces.. 268, 269 
 Miscellaneous relishes 
 
 269, 270 
 
 Varieties 307 
 
 Peach catsup . . ." 265 
 
 Plum catsup 265 
 
 Tomato catsup, ripe 263 
 
 Tomato catsup, green . . 264 
 
 Tomato catsup, cold 264 
 
 Tomato catsup (canned) 265 
 
 Walnut catsup 267 
 
 Tireless Cookery — the Hay- 
 box 271 
 
 Construction of hay-box 
 
 272, 272 
 
 Cooking suggestions .... 278 
 
 Fireless cookers 275, 276, 277 
 
 Principle, the 271 
 
 Recipes, fireless cookery 
 
 279, 280, 281, 282 
 
 Butchering- Time Recipes.. 283 
 
 Beef, how to cut up.. 283, 284 
 
 Beef, when killed 288 
 
 Beef, dried 294 
 
 Beef, corned 294 
 
 Beef, pickled 295 
 
 Brains 306 
 
 Canning meat and poul- 
 try 290 
 
 Curing 293, 294 
 
 Cheek 305 
 
 Feet 296, 305 
 
 Frozen meat, to pack. . . . 289 
 
 Head cheese 299, 300 
 
 Lard 298 
 
 Mince meat 304 
 
 Pork making 285- 
 
 Pork, to cut up 286, 287 
 
 Preparations 287, 288 
 
 Pork, to pack in salt.... 289 
 
 Paunch 298 
 
 Smoking meat 290, 2991 
 
 Smokers, barrel or box . . 292* 
 
 Salt pickle 295- 
 
 Sweet pickle 295- 
 
 Souse 296; 
 
 Suet 298 
 
 Sausage casings ....301, 304 
 
 Sausage filling 301 
 
 Sausage, liver 302 
 
 Sausage, kidney, heart . . 302 
 
 Sausages 302, 303 
 
 Scrapple 304 
 
 Tongue 297 
 
 Tripe 297 
 
 Culinary and Medicinal 
 
 Herhs 307 
 
 Cultural directions 308 
 
 Curing 308 
 
 Doses 30» 
 
 Herbs 309- 314 
 
 Medicinal uses 308 
 
 Proportions 308 
 
••320 
 
 FARM AND HOME COOK BOOK 
 
 Abbreviations and Measures 
 
 Quart qt Two cups granulated sugar 
 
 Pound lb equals 1 lb. 
 
 Pint pt Two level tablesp butter equals 
 
 Quart qt ^ °^- 
 
 Gallon e-al Four level tablesp butter equals 
 
 ^ ^ Va cup. 
 
 Teaspoon teasp ^ 
 
 Tablespoon tablesp ^^taWesp^^^"" ^^''''^ ^""""^^^ ^ 
 
 ^^^^^^^^ ^^^ Four teasp (liquid) equals 1 
 
 Hour hr tablesp. 
 
 One cup (liquid or dry) equals Three tablesp (dry) equals Vi 
 
 72 pt cup. 
 
 Four cups flour equals 1 lb or po^r tablesp (liquid) equaVs % 
 
 ^ ^^- cup. 
 Two cups butter equals 1 lb. 
 
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