Class Book Copyright N^. COPYRIGHT DEPOSIT. "Ready for Business' The Orange Judd Cook Book A Practical Collection of Tested Recipes for Practical Housekeepers By ADELINE O. GOESSLING Illustrated ORANGE JUDD COMPANY Chicago, Minneapolis, Atlanta, Springfield, Mass., New York, 1914 TXi\s Copyright, 1914 Orange Judd Company New York Cf;A'.3B727 7 Printed in U. S. A OCT 29 \m TABLE OF CONTENTS Page Soups, Stews and Chowders 1 Fish, Shell-Fish and Crustaceans 11 Meat, Poultry and Game 23 Sauces for Meat, Poultry and Game 42 Potatoes, Vegetables and Salads 45 Puddings, Custards and Sweet Sauces 63 Pies and Shortcakes 81 Cakes, Fillings and Frostings 97 Ices, Ice Cream and Confections 119 Beverages and Syrups 125 Doughnuts, Griddle Cakes and Fritters 133 Cookies, Crackers and Small Cakes 143 Biscuits, Muffins and Dumplings 153 Bread, Rolls and Buns 165 Canning and Preserving 183 Jellies, Jams and Marmalades 201 Pickling — Sour and Sweet 213 Catsups and Relishes 225 Butchering Time Recipes 233 Addenda 256 LIST OF ILLUSTRATIONS Page "Ready for Business" Frontispiece / Brown Bread, Bran Muffins and Gluten, Drop Biscuits 8 / German Rusks 9 -^ Prune Pie 16 j Checkerboard Cake 17 ' Indian Plum Pudding 32 / Sponge Cakes 33 / , Caramel Layer Cake 48 • Egg Timbales with Peas 49 «/ Afternoon Tea Cakes 64 ' Golden Muffins 65 v Christmas Plum Pudding 80 ^! Grape Foam 81 Plain Pumpkin Pie 96 » Cream Pumpkin Pie 97 . Longfellow Cake 113 j Doughnuts with Jelly 113 -^ Potato Rolls-:. —.128 ^ Crescent Buns ' 129 »/ Sweet Cider Jelly 144 ■ Jellied Chicken 145 - Grape Nectar 160 ^ Grandmother's Strawberry Pie 161 ^ Raisin Sponge Roll 176 i English Scones 177 - Colonial Cherry Punch 192 Cheese Cakes 193, "A Cornish Pasty and a Dish of Tay" 208 . Lemon Jelly 209 Apple Raisin Cake 224 /^ Beet and Potato Salad 225 ^' Common Method of Cutting Up a Beef 234 * Chicago Retail Method 234 » Pork Carcass on a Block 2364 How to Cut Pork for Barreling 237* How to Roast Beef 240v Trimmings for Christmas Candy 241 \y • INTRODUenON 'JV ^HANY and various are the cook books now ^jS^^C on the market, but few, if any, are plain, practical, thorough, and complete enough for all-around use and everyday reference in farm homes — in families where plain tastes and limited means forbid extrav- agant or fancy culinary indulgences and the accompany- ing 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 house- keepers 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 worjcing 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 THE ORANGE JUDD COOK BOOK 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 of all learn how to properly prepare palatable and nourishing 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 intel- ligently. Food and drink are to the human machine what fuel and oil are to the mechanical. It is hoped that this little cook book will induce housewives 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. 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 housekeeping readers, such as seemed the best and the most deserving of finding a place in the "Orange Judd 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 the "Orange Judd" papers are wel- come visitors, when confronted with the problem, "what shall I cook, for a change?" A. O. G. 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 ahke. 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 Sonp 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 % 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 II 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 ^2 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 lU hours, adding a little more boiling water, if needed. Dumplings or jnoodles 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. THE ORANGE JUDD 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 11 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 sufficient 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. THE ORANGE JUDD COOK BOOK Potato and Celery Soup Boil 3 potatoes until soft, mash, then add 1 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., Ariz. Potato and Onion Soup 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. Ci'eam of Pea Soup 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 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 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 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 same water, and rinse thoroughly in cold water, after which return to the fire with 1 qt clear, cold water and cook slowly until soft, then add 1 or 2 cups tomatoes and cook % hour, after which add a little butter and pepper, and salt, and a very little sugar, to taste. — [B. O., Kan. German Bean Soup Boil 2 lbs lean meat from the rump in 2 qts water. Skim when it begins to boil and then let it simmer 2^^ hours. Add 1 earrot, 1 onion, '^^ small parsnip and a few stalks of celery, 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 THE ORANGE JUDD 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 ^ hour. — [N. P., N. H. Baked Bean Soup To IV2 cups cold baked beans, add 4 cups boiling water, 1 small onion cut fine, and scant i/i teasp celery salt. Cook about 20 minutes, then rub through a sieve and add 14 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 Sonp To clear chicken or beef broth add com 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 sufiicient for the egg. — [Mrs. D. M. W., 111. Cabbage Soup Chop fine % head tender white cabbage and let boil i/^ 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, % 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 batter 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 y2 hour, being careful not to burn. Then add 1 tablesp flour to the onions, stir THE ORANGE JUDD COOK BOOK 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 bone 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, y^ head tender cabbage, cut fine, and a few potatoes, sliced. Cook until the vegetables are tender. — [Mrs. A. P. Neb. THE ORANGE JUDD 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 througk 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 Soup 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, V2 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. THE ORANGE JUDD COOK BOOK 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. Cliicken 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 ofC 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. THE ORANCxE JUDD COOK BOOK 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., ]\Tass. 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 ^/^ 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, % 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 THE ORANGE JUDD COOK BOOK pan, and let boil gently about 5 minutes. Tb'icken 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 V2 pts flour add 1 teasp baking powder, 1 scant teasp salt, and V4, 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 ^ 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 i^ 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. Boll about 5 minutes longer. — [Mrs. W. W. P., Okla. 10 THE ORANGE JUDD COOK BOOK Picnic Stew This is a great southern picnic dish. Two kinds of meat are required — salt pork, and either beef or chicken, preferably <;hicken. 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 xnth 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 Chovrder 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 % cup water, :ind let simmer % hour. Then add IV2 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, Com Chowder Fry 3 slices salt pork and 2 onions sliced thin, and when brown add 2 qts water. When this boils add V2 doz potatoes, peeled and sliced, and 1 qt can 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. Pish, Shell^Pish and Qrustaceans 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 yoing 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 le.t 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 one 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 ia a cold, dry and dark place. I also can meat this way, removing the bones 11 12 THE ORANGE JUDD COOK BOOK and adding spices to suit. Be sure to boil long enough, 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 48 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 ?, 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 Fish 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 water 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 THE ORANGE JUDD COOK BOOK 13 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, biuefish 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, biuefish, white fish and bass are very nice when baked. Baked fish is nice stuffed with any preferred dressing, but not 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. 14 THE ORANGE JUDD COOK BOOK Broiled Codfish Cut one-inch slices from the thick part of the codfish, ani soak them in fresli 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 fi^h dinner. — [F. !*> R.. Ct Codfish JLoaf 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. Pry 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 ^A hour.— [L. J. P., Ore. Codfish VFith Vegetables Flake a nice piece of cod, freshened and boiled, put a layer in a buttered pur? ding 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 railk, and bake until the top is brown. Serve hot with egg sauce. This is a nice way to use up left-over fish, potatoes and vegetables. — [Mrs. E. P. 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. P. 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 i/^ teasp soda, and while it is foamy, pour in 1 pt scalded milk. Serve at once. — [A. H. B., Mich. THE ORANGE JUDD COOK BOOK 15 Salt Mackerel Soak fish in cold water 24 hours, then drain, cover witti 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. Pill 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 dov/n, 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 com 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 convenitmt size 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 eaeh fish in halves down the back, remove the bones, and J 6 THE ORANGE JUDD 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 I/2 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. THE ORANGE JUDD COOK BOOK 17 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 ciip 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 sufficiently for use. — [Mrs. F. M., Wash. 18 THE ORANGE JUDD COOK BOOK Salmon Loaf with Gfeam 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 V2 cup melted butter, 1 cup rolled cracker or bread crumbs, 1 tablesp lemon juice, 2 tablesp tomato cat- sup, and % 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 ^2 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 frj^ 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 % 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. THE ORANGE JUDD COOK BOOK 19 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. DcTiled Oysters Drain 2 doz oysters, chop fine, and mix with small i/^ 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 witk 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. 20 THE ORANGE JUDD 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 V2 hour. — [M. P., N. H. Baked Oysters Wash and drain 1 qt small oysters. Make a sauce of 1 cup strained oyster liquor, V2 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 y2 cup water, boil and skim, then add V2 teasp salt, i/4 teasp pepper, 1 tablesp butter and 1 tablesp fine cracker crumbs. When it boils add 1 qt oysters and boil 1 minute. Put % cup cream in a tureen, pour the boiling oyster stew in this, and serve at once. Do not cooi the oysters in milk, as that toughens them. — [E. K., Mass. THE ORANGE JUDD COOK BOOK 21 Oysters with Macaroni Break % 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. 22 THE ORANGE JUDD 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, i^ small tur- nip and % 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, then 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 Ijobsters 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 cooked), 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 V2 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 24 THE ORANGE JUDD 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 6ver 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. 00 (N N. H. Stewed Haslet Clean and trim, and boil the haslet V2 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 Sour. — [Mrs, H- L., Va. Baked Heart Use either beef or pork heart. Clean thoroughly, cut out 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 taste, and let boil until tender. Make a dressing moistened with 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 bake until brown, turning and basting often, using the water in which the heart was boiled. — [Mrs. J. H. S. Mich. Deviled Heart Cook veal heart until tender, chop or grind fine, mix with '% the quantity of bread crumbs, season with salt, red pepper, sage, and a little grated nutmeg, put a layer in a buttered baking dish, moisten with the liquor the heart was boiled in, sprinkle with bread crumbs, dot with butter, and bake about V2 hour. — [L. E. M., Mich. THE ORANGE JUDD COOK BOOK 29 Meat Loaf (Beef, Pork, or Veal) Grind or chop 3 lbs round steak and ^A 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 1/4 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 witK 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 flouro — [S. B., N. Yo 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. 30 THE ORANGE JUDD COOK BOOK JeUied 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 % box dear gelatine, soaked about 10 minutes in a little cold water, % 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 eacl pound of pork. — [Mrs. R. F. K., la. Pried Pork Tenderloin Cut the tenderloin in 1-inch slices, pound with a potato masher, sprinkle with salt and pepper, roll in beaten egg, 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 in; 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 Poi* 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. THE ORANGE JUDD COOK BOOK 31 Salt Pork with Vegetables Soak a piece of salt pork in water over nigM. 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 % cup syrup, roll out % 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 hake 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 fn a baking pan in a very hot oven, and leave there until the fat Ib nice and brown. — [A. G., Mass. 32 THE ORANGE JUDD COOK BOOK To Fi-y Ham Cut ham in slices ^ inch thick, pour hoiling 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 hrown 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 lea] ham and ^ pt fat, chop or grind very fine, add 1 teasp ground mace, V^. 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 8 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. Sansage Fritters To Vo (M 0) tUD ci ft i=l O ft 'o O) fn cu CD in THE ORANGE JUDD COOK BOOK 121 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 1^^ 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 1% 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 % 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 l^/^ 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 lYz cups milk and Vz cup freshly made, strong, black coffee, then gradually add this to 1 V4, 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. 122 THE ORANGE JUDD COOK BOOK Unboiled Foundation Cream Into a bowl put the white of 1 egg, V2 tablesp cold water, and % teasp vanilla, and beat until well mixed, then add gradually 1 lb confectioner's sugar (or a little less), until stlfE enough to handle or knead. This cream can be used in various ways. For creamed walnuts, break off small pieces, shape into small, fiat cakes, and press half a walnut on either side of each cake. For chocolate crear drops, shape into small balls, stick on end of knitting needl- 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 ^A 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 % 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 % pt water, and stir and boil until a thick syrup, 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 % cups sugar and % 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. THE ORANGE JUDD COOK BOOK 123 Gum Drops or Wafers Soak 1 oz gum tragacanth (bought at drug store) in 1 cup cold water about 24 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 ^ 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 ^ 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 V2 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 % 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, ^ cup boiling water, V2 tablesp vinegar, and 14 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 124 THE ORANGE JUDD 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, % cup molas- ses, % 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 Taflfy Boil until it brittles, 2 cups brown sugar, % cup molasses, 2 tablesp each vinegar and water, and % teasp salt. When nearly done add M: 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 hardens, mark with a knife in small squares. Chocolate or Nut Caramels Put 21/^ tablesp butter in a kettle over the fire, and when melted add 2 cups molasses, 1 cup brown sugar, and V2 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 with a sharp knife. To make nut caramels, add to the above 1 lb English walnuts, chopped fine, or y2 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^ 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 % 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. 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. 125 126 THE ORANGE JUDD 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 sufiQce 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, Konmiss Koumiss is frequently ordered by physicians for patients who are convalescent an 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 l*/^ 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 THE ORANGE JUDD COOK BOOK 127 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 3ts 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 128 THE ORANGE JUDD 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 vrhen the bag 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, sweet 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, but delicious, nutritious and easily digested. — [A. G., Mass. Homemade Cereal Coffee To 1 qt wheat bran add 1 pt corn meal, V2 cup molasses, and 1 egg. Mix well together, then spread in a pie pan about V2 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 THE ORANGE JUDD COOK BOOK 129 boiling to bring out the flavor. If desired, 1 tablesp grounS 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 V2 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 tho 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 coma 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 whea 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 o£ 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. 130 THE ORANGE JUDD 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 ia 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 jBcalding 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 % cup syrup for 1 pt water. — IMrs. E. M. H., Wis. Pineapple Shrub 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 9 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. Fruit Punch the juice of 1 doz oranges and % 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. HaiTest 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, V2 cup each sugar and cider vinegar and 1 level tablesp ginger. The harvesters will surely appreciate this. — [No Name. Blackberry 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, V2 oz THE ORANGE JUDD COOK BOOK 131 cinnamon, scant % 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 water, and boil .10 minutes, then strain, and when cold, bottle, cork and seal. — s [Mrs. 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. Pill 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 14 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 V2 oz tartaric acid and 1 oz essence of pineapple. For raspberry syrup add to 1 gal plain syrup % oz tincture of tartaric acid and V2 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^ 132 THE ORANGE JUDD 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, tn 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 % 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 Syrup To 2 lbs sugar add 2 ozs tartaric acid and 1^^ qts boiling water. Stir until the sugar is dissolved, and let cool, then add 1 oz of any preferred flavoring, and the beaten whites of 3 eggs. Put 2 tablesp of this syrup in a glass half full cold water, and stir in scant i/4 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 V4, inch thick, put in slow oven to crisp, and w^hen 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. Doughnuts, Griddle Qakes and Fritters 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 Doughnnts 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, • 133 134 THE ORANGE JUDD COOK BOOK and in the morning roll out 1 incli thick. Cut with cookie or biscuit cutter. Let stand until light, and then fry in hot fat. — [Mrs. F. F. B., O. Raised Doughiwits n 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 % yeast cake dissolved in a little warm water. Let this rise until light, then add V2 cup butter, and flour to moiiid. Let rise once more in a warm place (takes about 4 hours), and then roll and cut about y2 inch thick. Let them rise again, and fry in hot lard. When cooled, roll in powdered sugar. — [M. B., 111. Raised Doughnuts HI To 1 pt light bread sponge add 1 cup sugar, % 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., Wash. 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 with molas- ses. — [B. R. H., Pa. Farmer's Doughnuts n To 1 cup sugar add 1 well-beaten egg, and 1 cup buttermilk or sour milk, to which add 2 teasp thick sour cream, 1 level teasp soda, and salt and nutmeg to taste. Mix with flour to a soft dough. — [Mrs. W. J. B., Me. Molasses Doughnuts (No Eggs) To Vz cup molasses add Vz cup sugar, 1 cup sour milk or but- termilk, in which dissolve 1 teasp soda, 1 tablesp melted lard, a little salt and % teasp ginger, with flour enough to make a 4ough of the proper consistency. — [Mrs. L. M. A., Me. THE ORANGE JUDD COOK BOOK 135 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 V2 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 flour sifted with 6 teasp baking powder. — [Mrs. M. W. H., Mich. Potato Fried Cakes BE To 1 cup milk add 1 cup sugar, 1 cup mashed potatoes, % 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 % 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 together 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 with 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. PufP BaUs Beat 3 eggs light, add 1 cup sugar, 1 pt milk, some salt and nutmeg, and suflixjient flour sifted with 2 teasp baking powder 136 THE ORANGE JUDD 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 Vz cup rich milk, 1 well- heaten egg, and 1 teasp baking powder sifted with flour enough to make a soft dough. Roll about Vz 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. Commeal Trifles To 1 cup cornmeal add 1 cup flour, Vz 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, % cup sugar, 1 teasp soda and salt to taste. Then stir in flour enough to make a soft batter. — [Mrs. L. S., Minn. Commeal 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. THE ORANGE JUDD COOK BOOK 137 Rye Pancakes To 1 well-beaten egg add 2 tablesp sugar, 2 tablesp molasses, %teasp soda dissolved in V2 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 fl.our varies according to the size of potatoes — usually 1 cup is sufficient. Pry 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 138 THE ORANGE JUDD 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 sv/eet cream, % cup milk and V2 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 '^^ cup hop yeast. Set away in a warm place to rise. For the cakes use 1 qt warm water, % cup sweet milk, salt to taste, and buckwheat flour to make a batter of the proper consistency. Then add V2 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 bread. — [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, % 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, v/ith cran- berry sauce as a side dish, they are most delicious, but when allowed to cool, they become heavy and soggy. — [A. G., Mass, THE ORANGE JUDD COOK BOOK 139 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 % 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. Fry like any other griddlecakes. These are deli- cious. — [N. P., N. H. Cornmeai Griddlecakes Mix 1 pt cornmeai 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. Fry a golden brown on hot griddle. Serve with butter and maple syrup. — [Mrs. C. B., Pa. Raised Cornmeai Griddlecakes Fill a quart measure % full of cornmeai, 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, % 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 egg add 1 small cup milk, the grains from 6 ears sweet com, 1 teasp sugar, salt and pepper to taste, and flour enough to make a batter of the proper consistency, sifted with ^ teasp soda and 1 teasp cream tartar. Fry 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, V2 teasp salt, 1 teasp butter, and when 140 THE ORANGE JUDD COOK BOOK cold add 2 well-beaten eggs, and about % 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. Pry the fritters a light brown, and serve warm with syrup. These will not absorb grease. — [Mrs. W. W. P., Okla. Fried Corn 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. THE ORANGE JUDD COOK BOOK 141 Cornmeal Fritters To 2 cups sour milk add 1 teasp soda, ^ 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. P., 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. Fry 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 ezz, 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. P., 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, V2 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. 142 THE ORANGE JUDD COOK BOOK Oyster Fritters Drain all the liquor from 1 qt oj^sters, 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 % hour. Make a batter 6f 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. D., 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. F., 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. Qookies, Qraekers, and Small Qakes 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, I 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 143 144 THE ORANGE J€DD 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 stiff 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 egg, V2 cup sour milk, in which dissolve 1 teasp soda, flour enough to make a dough that can be rolled, sifted with 1 teasp each salt and ginger, and % teasp cream tartar. Roll Vz 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. 1 i^^^H Fi» .w ^HHH^K HRH Kl* '1 i flMB W^V' '^'.■' ■ Pw ^^^' W Wf l^^m- " •'!** M a^^^ ^1 \ >'i^ 1 ^^^^^^^^■^H 1 ^^HjJ^BP^^ ^ !/// w 1 W h'* '^ ^m ^^F HLi- ■ V,^. ■•'•" '-'k.' •.• ' ■' '^B HHliito^r! m o THE ORANGE JUDD COOK BOOK 145 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. — [B. W., Wis. Molasses Cookies Beat 1 egg, add 1 cup molasses, 3 tablesp vinegar, scant 1 cup lard, 3 teasp soda dissolved in ^/^ cup hot water, 1 tablesp ginger sifted with flour enough to make a dough that can be handled. Roll V2 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 Yz 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, y2 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 readilj'' 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 v/ill 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. — [I. A. S., Me. 146 THE ORANGE JUDD COOK BOOK Butter Cookies 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. — ^ tMrs. B. W., Wis. Anise Cookies To 1 lb sugar (scant) add 1 tablesp butter, 3 or 4 eggs, %' cup almonds, blanched and chopped, ^ teasp anise seed, and 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. Cocoannt Cookies Beat 2 eggs until light, add gradually 1 cup sugar, % cup grated or dessicated cocoanut, 1 cup thick, sweet cream, and 3 cups flour sifted with 3 level teasp baking powder and 1 teasp salt. Roll to */^ inch thick, sprinkle with some cocoanut and then roll down to V4, inch thick, and cut out and bake.— • [Mrs. C. J. C, Wis. Buttermilk Cookies (No eggs) Cream scant % cup lard with 1 cup sugar, add 1 cup butter- milk, in which dissolve 1 teasp soda, 2 teasp lemon or vanilla extract, salt to taste and flour to stiffen. Roll out quite thick, cut, and bake in a quick oven. — [Mrs. J. H. W., Me. Wheat Cookies (No eggs) Cream V2 cup butter with 2 scant cups sugar, add 1 teasp soda dissolved in i/^ cup hot water, then add 2 cups crushed (steamed) wheat. Roll thin like ginger snaps, and bake in. moderate oven. Rolled oats may be substituted for the wheat. [C. M., 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 baking powder mixed with flour enough to make a stiff drop batter. Drop in little cakes on greased tins. — [Mrs. R. C, Mass. Peanut Cookies Cream 4 tablesp butter with i^ cup sugar, add 2 eggs, 4 tablesp milk, 1 teasp lemon extract, a little salt, and 1 cup THE ORANGE JUDD COOK BOOK 147 flour sifted with 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 cookies. — [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- ing — 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 Cookies 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 Macaroox^ Beat 2 eggs light, add 1 cup sugar, 1 teasp vanilla, 2^ 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, % teasp soda dissolved in V2 cup sour milk, and flour enough to roll. Roll about 1^ inch thick, cut with biscuit cutter and from half of these cut out the center with a large thimble. Spread 148 THE ORANGE JUDD 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, 1^ teasp soda dissolved in Yz cup boiling water, 1 lb seeded and chopped raisins, 1 lb nut meats, cut fine, Yz teasp each cinnamon and cloves, sifted with 3 cups flour. Drop by teaspoonsful on greased tins, and bake. — » [M. R., Tex. Date Bocks Cream 1 cup butter with Vz 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 m^oderate oven until a nice brown, and leave in the pan until they cool sufficiently to be "snappy." — [E. 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. Coffee 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 THE ORANGE JUDD COOK BOOK 149 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, % cup melted butter, i^ 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 Vz 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 1 teasp cinnamon. Lastly add 1 cup currants and V2 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 i/^ 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, l^^ 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 Ys inch thick. These cakes will rise, and are like small sour-cream sponge cakes. — [Mrs. R. A. G., N. Y. 150 THE ORANGE JUDD COOK BOOK Spice Squares To 1 cup sugar add 4 tablesp melted butter, 2 tablesp molas- ses, 1 egg, 1 cup sour milk, in whicli dissolve 1 level teasp soda. 2 cups flour sifted with 1 teasp cinnamon and '^^ 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 Puffs 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 V2 cup water, 2 cups rolled oats, and 3 cups flour. Roll out 1/4 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. THE ORANGE JUDD COOK BOOK 151 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 — y^ 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. Sngar Crackers Cream 1 cup butter with 2 cups sugar, add 1 ^zz^ V2, 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 1 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 ^^ cup butter with Vz cup sugar, add Vz teasp soda dissolved in % 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 y^ cups sugar, add 2 eggs, 1 scant cup milk, 1% teasp baking ammonia, with flour enough 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 stiff er 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 1% pts buttermilk. Flavor with a little lemon, if 152 THE ORANGE JUDD 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 l^/^ 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 ^/^ 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 Vz 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 eggs, 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. ^ Biseaits, Muffins and Dumplings "L&J" 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 powdex% 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 ^/^ 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, i/4 teasp salt, and flour enough to roll. Cut, and bake in a quick oven. — [Mrs. J. C. S., N. Y. 153 154 THE ORANGE JUDD COOK BOOK Cream Tartar Biscuits 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 presb out lightly with the hands, cut, and bake 10 minutes in hot oven. ^[J. E. P., N. H. Sour Milk Biscuits Sift 1 qt flour with 1 level teasp salt and 2 heaping teasp 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 with a biscuit cutter and bake in a quick oven. If sweetened biscuits are liked add % cup sugar. — [Mrs. J. H. S., N. Y. Bran Biscuits To 2 cups nice, clean bran add 1 cup wheat flour, 1% cups sour milk, % cup melted butter, 3 tablesp molasses and 1 teasp soda dissolved in r little warm water, and put in the last thing. Bake in gem pans. These are excellent for those troubled with constipation. — [Mrs. B. W. A., Cal. Egg Biscuits To 3 well-beaten eggs add 1 cup milk, l^^ 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. — [0. B. 0„, Kan. Graham Drop Biscuits To 1 pt graham flour add % cup white flour, 1 level teasp soda, Vz 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, or until a light brown. — [Mrs. E. P. C, Me. Breakfast Biscuits To % cup sugar add 1 cup cream, % 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- veniently handled. Roll, cut, and bake as biscuits. — [A. E. R., N. H. THE ORANGE JUDD COOK BOOK 155 Blueberry Biscuits To 1 pt flour add ^ teasp salt, 3 level teasp baking powder, 1 level tablesp butter, % 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 with 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 BUgar, V2 teasp salt, 3 tablesp butter, 2 well-beaten eggs, V2 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, % cup melted bwtter, 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 1 V2 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 bums 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 Vz 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. G. T., N. Y. 156 THE ORANGE JUDD COOK BOOK Bread Biscuits To some light bread dough, enough for a small loaf, add % cup lard, 1 scant teasp soda, 2 tablesp sugar and 1 egg. Mix thoroughly, add flour as required, mould into biscuits, and let rise. Bake in a quick oven. Raisins or currants may be added if liked. — [Mrs. W. M. G., Ct. Kaised 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 sugar and 1 egg. Stir this and the dissolved yeast into 2 cups lukewarm milk, add V2 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 can be started in the morning. — [Mrs. J. W. Van B., Wis. Maryland Biscuits To 2 qts flour add 1 teasp salt and 1 cup butter. Work the butter well into the flour, and wet with cold water to form a dough. Then place on kneading board and beat about 15 min- 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 % inch thick, cut with a biscuit cutter, prick holes in each biscuit with a fork, and bake imme- diately. — [Mrs. H. L., Va. Madison Biscuits To 2 qts flour add % cup yeast, 3 well-beaten eggs, ^/^ cup 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 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 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 % 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 box. This dough is then ready to roll out in small biscuits and to bake at any time you want, a few at a time, and they are very fine. — [E. E. S., 111. THE ORANGE JUDD COOK BOOK 157 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, i^ 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 esS, 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 MuflSns To IVz 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. F., 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 158 THE ORANGE JUDD COOK BOOK a medium thick batter. Lastly stir in 1 well-beateii 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 MuflSns To 1 cup white flour add 1 cup rye meal, % teasp salt, 2 teasp baking powder, % cup sugar, piece of butter the size of an egg, 1 well-beaten egg, and 1 cup milk. — [Unidentified. SoTir Cream Muffins To 1 pt sour cream add % 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 Muffins To 1 pt rich buttermilk add y2 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 Muflfins 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 % to ,% yeast eake 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. THE ORANGE JUDD COOK BOOK 159 Honey Muffins Sift together 3 cups flour, 3 teasp baking powder and i^ 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 muffin rings in a moderate oven. — [C. B. H., Mich. Bice Muffims 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 commeal, 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, Vz 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 % cup sugar with % cup butter, add Vz cup molas- ses, Vz 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 Vz cups sour milk. In the morning add % cup molasses, 1 scant teasp soda dissolved 160 THE ORANGE JUDD 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.» N. 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 sail 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, ^^ 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 brovv^n. 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 l^ inch thick, cut into biscuits and brushed with sweet milk, and baked in a baking pan in a quick oven. — [E. F. S., Cal. Com 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, well greased irons. Baking powder or soda is not needed. — [Miss E. I. B., Cal. THE ORANGE JUDD COOK BOOK 161 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 hatter, 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 Vz 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 y^ 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 Vo. 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, I14 cups sour milk, y^ 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 162 THE ORANGE JUDD 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 ^ 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" waflle 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, V2 cup thick soup 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 sufl&ciently 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 THE ORANGE JUDD COOK BOOK 163 batter by the tablespoonful into tbe 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 n 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 floui dud 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 % 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, i/^ 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., Mass. 164 THE ORANGE JUDD COOK BOOK Egg Dumplings About 1 hour before you want tlie 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 v/ell 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 ess, 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 makes 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. P. H., N. Y. Bread, Rolls, Buns and Toast "Back of the loaf is the snowy flour, And back of the flour, the mill. Back of the mill 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 of 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 any one 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 165 166 THE ORANGE JUDD 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 heavy, 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 toj take a handful of flour, close the hand tightly, then open it,i and if the flour falls apart and does not pack, it is good forj 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| mufiins, 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 smalli boxes or bags, but very seldom, if ever, in bulk, to retailers.j 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, nursing mothers and for those inclined to be anaemic, espe-| cially children inclined to rickets, and those whose teeth showj signs of early decay, as whole wheat is rich in alkaline phos-j phates. THE ORANGE JUDD COOK BOOK 167 Again, according to Mrs. Rorer, most graham flour sold in «kur 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 Dongh 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 sufficiently 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 softe 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 v/armth throughout the whole process of fermentation. This is not always easy to get, particularly in 168 THE ORANGE JUDD COOK BOOK winter. In the 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 in 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 % hour, strain, and when the liquor is lukewarm add a small handful salt and V2 lb brown sugar. Mix V2 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 Vz 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. THE ORANGE JUDD COOK BOOK 169^ Perpetual Yeast Dissolve 1 cake compressed yeast in 1 pt lukewarm unsalted water in which potatoes were boiled. Mix well, add % cup sugar, stir thoroughly, pour into a 2-Qt glass jar, cover loosely, a,nd 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 i^ 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 % 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, % 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 170 THE ORANGE JUDD 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 1 V2 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 IVz pts white corn meal. It should be quite stiff. Roll out on a well floured board, about 1/2 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 water. When the potatoes are well done, mash them fine, sift over them 1 pt flour, add % pt sugar and scant i^ 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 I 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 V2 pt of this yeast for a baking of bread.— [Mrs. H. C. H., Col. THE ORANGE JUDD COOK BOOK 171 Homemade Baking Powder To 1 lb and 2 ozs cream tartar add ^^ lb bi-carbonate of soda and % 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 egg, 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 V2 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« 172 THE ORANGE JUDD 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 of the compressed. — [Mrs. E. McC, N. Y. White 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. B. A., N. H. Potato Yeast Bread Sift 3 qts warm flour in a warm mixing bowl with 1 tablesp salt, % tablesp sugar and Vz 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 bread made after this method for years, and are, perhaps, in fairly good health. The question is, then, what would they have THE ORANGE JUDD COOK BOOK 173 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 into this 1 large cup white corn meal, and enough flour to make as thick as cake batter, 1 tablesp sugar, y^ 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 jar 1 pt boiling water, 1 teasp su:?ar, 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 water 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 Y/arm 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 1-Ib 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. Pill the moulds no more than two-thirds full, to allow space for swelling. If you do not own 174 THE ORANGE JUDD 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 water 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 % cups entire wheat flour with 1 scant teasp soda and ^2 teasp salt, add 1 cup buttermilk. Mix well, then turn into greased pans and bake Vz hour. If liked 1 or 2 tablesp sugar may be added. — [J. B. J., O. Baked Graham Bread To Vz 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, Vz cup corn meal, 1 teasp baking powder, V2 cup sugar, 1 egg, 2 tablesp butter, 1 cup each sweet milk and buttermilk in which dissolve 1 teasp soda, l^^ cups molasses, and a pinch salt. Steam 2 hours, then bake 20 minutes. — [Mrs. E. V., N. Y. Baised 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, Vz 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 to rise again. When light, bake about 1 hour, and when done» THE ORANGE JUDD COOK BOOK 175 remove from the tins immediately and place on a clean cloth until cold. — [Mrs. A. C, Mass. Raised Graham Bread U To 1 pt light bread sponge add 1 pt lukewarm water, and then stir in 1 qt graham flour, a little salt, and Vz 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 % qts rye meal, Vz qt white flour, 1 level tablesp salt, and ^^ 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, then 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 and turn bread every 10 minutes for the first % hour (three times), so that it will raise even. After the first V2 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 v/ill 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, V2 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 ^ 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. 176 THE ORANGE JUDD COOK BOOK Oat Meal Bread 11 Take any desired quantity of bread sponge and before you have 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 musb, add 3 tablesp sugar, 2 tablesp butter, and 1 teasp salt. Mix well and when lukewarm add V2 cake compressed yeast, dissolved in V2 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 i/^ cup molasses and a little salt, and when well mixed stir in graham flour until the batter is quite thicks 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 T 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, V2 cup yellow corn meal, 1 teasp soda dissolved in 1 Vk cups sour milk, V2 cup N O molasses, and pinch salt. Steam 2 1/£ hours, then put in the oven about 5 minutes. — [Mrs. J. "W. Van B., Wis. Steamed Brown Bread 11 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. THE ORANGE JUDD COOK BOOK 177 Steamed Brown Bread HI 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 ^^ 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 V2 cup molasses, 2 tablesp short- ening, 1 teasp each salt and cinnamon, i^ teasp cloves, i/^ lb clean currants, and ^ 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, % 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 % 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 178 THE ORANGE JUDD COOK BOOK enough to make a batter as for sponge cake, using % 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 Com 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 V2 cup sugar and 1 cup flour, and let rise again, which will take about 15 or 20 minutes; then pour the mixture into a deep, well greased pan and bake in a hot oven. — [Mrs. W. T. P., Mo. Corn Meal Egg Bread To 2^/^ 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. Com Bread (No Eggs) To 2 cups corn meal add 1 cup flour, % cup sugar, 1 teasp soda and % teasp salt. Sift these ingredients well, then add Vz 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 Com Bread Put 2 tablesp lard in a small, deep, tin pan and place in a hot oven. Beat 1 egs thoroughly in another dish, add Vz cup THE ORANGE JUDD COOK BOOK 179 sweet milk or water, and then sift in 1 cup white corn meal with 1 scant teasp baking powder and a little salt. Beat well, 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 iq a moderate oven. — [Mrs. J. B., Kan. German Bread To 2 cups light bread dough add scant % cup butter and lard mixed, 1 cup sugar, 2 cups milk in which dissolve V2 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. SAvedish Bread Take any desired quantity of light bread dough, roll out about y2 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 % hour in a well buttered pan, then rub a little melted butter on the outside of the loaf, and bake in a hot oven ^^ 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 ^ cup butter and % cup sugar. Roll up and 180 THE ORANGE JUDD COOK BOOK knead till smooth, using as little flour as possible, then roll out again and spread with Vz or % cup seeded raisins. Roll up and knead as gently as possible, till the fruit is well mixed with 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. Bread Sticks or Braids Make a sponge of 1 cup scalded milk, cooled to lukewarm, 1 cup compressed yeast dissolved in i/4 cup lukewarm water, and flour enough to make a soft batter. Cover and let stand in a warm place, and when light add Vz 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 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 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 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, % 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 make a soft dough. Cover and let rise until light and spongy. When light knead with flour and roll out about % inch thick, cut with biscuit cutter, brush each with a little melted butter, dent with the 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 Sift 1 qt flour with 3 teasp baking powder, 1 teasp sugar, and a little salt. Rub in 1 tablesp cold butter, add 1 well-beaten egg, and enough milk to make a smooth dough as soft as can be handled. Roll out ^^ inch thick, cut with biscuit cutter, brush the top of each with melted butter, dent the center of 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. Cinnamon Rolls Make a good, rich baking powder biscuit dough, roll as for biscuits and spread liberally with sugar, butter and cinnamon; THE ORANGE JUDD COOK BOOK 181 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 14 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 IV2 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, % 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 iy2 cups clean wheat bran add 1 cup entire wheat flour, V2 cup best molasses, 11/4 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. 182 THE ORANGE JUDD 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 % 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 Busks 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 with 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. Busks To 2 cups raised bread dough add 1 cup sugar, scant % cup butter, 1 or 2 weh-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. 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 j-uice or syrup, the rubbers adjusted, and the covers screwed down as tight as possible. 183 184 THE ORANGE JUDD 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 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- 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 nec- essary to try all the cans and covers. This is best done the evening before they are wanted. Wash and rinse the jars and covers thoroughly, using some baking soda with hot 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- 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 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 knife through the contents, just before the final filling up. If not quite enough syrup is on hand to fill the jars full to over- 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, the jars will be sealed air tight, but if there is any doubtJ ^^_^^^__^_ ^^^H^^^ft i ^^^^^^1 ^kjf^ ^mS' ^^H|:,: ''*=^^^..!^ ^^^^^kIjM "^ ^^^^9H ^ y HHIHI i^^H lH ^1 ^ . ;^^^H I^^^^IIL?^^^^^'' ^^^^H^y^^ - ^wHHHj f iM ^^^vi^MflH^ # "" ^^^H Tf/ ^1 WF ^.J f ^I^^H 'j^^^^^^^^^^^mI i^H o THE ORANGE JUDD COOK BOOK 185 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 aw^are 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 for 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 186 THE ORANGE JUDD COOK BOOK and seal at once. When opened they will he 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 coal 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. Soiir 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, usin? 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 gently. Pour the fruit into jars, let stand about 10 days or 2 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. THE ORANGE JUDD COOK BOOK 187 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 suflaciently 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. Oan and seal. — [Mrs. F. D. D., N. Y. Canned Pineapple Pick out the eyes and peel, and slice i/4 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 currants, 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. 188 THE ORANGE JUDD 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 bubbles 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 (No Sugar) Use only good, ripe grapes, separate pulp and skins, throw- ing them in separate vessels. Put the pulp over the fire with a THE ORANGE JUDD COOK BOOK 1S» very little water and boil slowly 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 B. K., Ind. Grape Preserves I Pick over ripe grapes, carefully discarding faulty ones, press out pulp, preserving skins or hulls. For every lb hull3 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 26 minutes, stirring often, then add % of the sugar and boil 5 minutes, add another ^A 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 Zy2 lbs brown sugar, V2 pt vinegar, 1 tablesp cinnamon, and % tablesp each cloves and allspice. Boil slowly about 2% hours, or until the skins are tender. — [F. M. P., Mass. Canned Pears Put 1 teasp each of cinnamon and nutmeg in a little cteese cloth bag and drop it into a syrup made of 1 % 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, 190 THE ORANGE JUDD 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 Pliims Wash 2 lbs plums, red, blue, yellow or green Gage. Prick them with a silver fork or a steel knitting needle (to keep the skins from breaking while boiling) and then put the plums whole into a thick, boiling syrup made by boiling together 1 lb sugar and 1 pt water. Boil the plums in this mixture about 8 or 10 minutes, or until tender. Seal while hot. Cherries may be canned in the same manner. — [K. A. D., N. D. Preserved Plums Make a syrup of 1 lb sugar and Vz cup water and when boil- 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. B. E. T., Va. 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 and cinnamon. Boil about 30 minutes, stirring frequently. Can and seal while hot. — [M. B., 111. Canned Whole Peaches Select firm, medium sized peaches, free from decay, a trifle under-ripe is better than over-ripe, pare, but do not remove 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 sugar and 1 qt water for every 4 lbs peaches. Place the fruit, 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. Fill quickly overflowing full with the hot syrup and screw down the cover as tight as possible. If some of the juice overflows THE ORANGE JUDD COOK BOOK 191 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 tne 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 Vz 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 Vz hour, or until they look clear and can be pierced with a straw. Then drain, cover with cold water and let stand over 192 THE ORANGE JUDD COOK BOOK night. Next morning tie the ginger root in a clieese cloth hag and hoil 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 Presei*ves 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. be 03 O. d o 0) J . "* a "o '. r^^ t a> OJ ' t i M . i) ^ M ^ p A Ph *^i >^ r M \ P3 U < I:^ O < z. q 1— 1 o o THE ORANGE JUDD COOK BOOK 193 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 v/ay they retain their natural, fresh fiavor. — [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., Wash. Spiced Blackberries To 5 qts blackberries add 1 qt vinegar, 3 lbs sugar, 1 tablesp cloves and ^A tablesp each allspice and cinnamon. Put the spices in a cheese cloth bag and boil them with the berries until they are of the consistency of preserves. Remove the spice bag and can, not necessarily air tight.- — [Mrs. S. Q., Tenn. 194 THE ORANGE JUDD COOK BOOK Canned Raspberries Pill 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- voring 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 sure 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. THE ORANGE JUDD COOK BOOK 195 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 y2 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. StrawbeiTy 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 % rhubarb and ^/^ cherry juice. — [F. 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. 196 THE ORANGE JUDD COOK BOOK Canned Rhnbarb 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 i/4 inch wide and as long as possible — in one piece, if this can be managed, something like a cne-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. 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 THE ORANGE JUDD COOK BOOK 197 tlie vinegar, boil it over again, and pour it over ttie 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, Cuctunber 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 V2 lbs sugar and Vz 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. P., 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 198 THE ORANGE JUDD COOK BOOK each, about 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 V2 pt water, to which add ^ cup sugar, V2 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 Com 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 i^ 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 Com 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. s— [No name. THE ORANGE JUDD COOK BOOK 199 Canned Corn Salad To 18 ears green corn, cut from the cob, add 4 large onions, 2 green peppers or 1 ripe pepper, 1 large white cabbage, all ellopped fine, scant i/4 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 % 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 200 THE ORANGE JUDD COOK BOOK there are no more air bubbles in the can, fill to overflowing with the juice and screw on the hot covers a,s 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- affine. Do not lift the cans by the tops as this Vv^ould 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 fcinnamon. 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. 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. — r [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 m^ay 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, 201 202 THE ORANGE JUDD 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 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 % pk sour apples allow 2 pts vinegar, 1 pt water, iy2 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 THE ORANGE JUDD COOK BOOK 203 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, bcii the juice 20 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 may 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. 204 THE ORANGE JUDD COOK BOOK Grape Jelly Use grapes that are just beginning to ripen, but not quite ripe. Pick, wash 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 2 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 THE ORANGE JUDD COOK BOOK 205 until orange peel and raisins are soft, then carefully skim tiiese 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 boii steadily about % 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 v^ater, and let simmer slowly i/^ hour, then turn into jelly bag, and let drain all night. For 2 cups juice allow iy2 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 w^ill 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 206 THE ORANGE JUDD COOK BOOK of range to draw juices. Stir and mash with a wooden 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 V2 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 % 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 paraffine and a cover of paper being suflicient. Set away in a cool, dark and dry place. — [A. G., Mass. THE ORANGE JUDD COOK BOOK 207 Cherry Jam Stone S 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 quantity sugar or a little less sugar if very sweet jams are 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 a little longer. About % part currants added to the straw- berries is a great improvement. — [A. G., Mass. Raspberry and Blackberry Jam 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 flavor. Some people like a little cinnamon flavoring. Boil until it thickens and the juice is ready to jelly. Put away in glasses or jars and seal with paraffine. — [A. G., Mass. Rhubarb Jam To 2% lbs rhubarb, cut in small pieces, add 2 lbs sugar, 1 cup vinegar, 1 teasp cinnamon and Vq teasp cloves. Boil 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. In another vessel boil 1 gal green grapes the same way, and afterwards combine the pulp of the two with V2 as much sugar as pulp, and boil together about 2 hours. — [Mrs. J, K., Neb. Cold Currant Jam Stir well together equal parts mashed currants and granu- lated sugar, let stand over night, then stir up again and pour into glass jars, seal, and keep in a cool place. Be sure every currant is mashed. This is nice to serve with roast meats.— [Mrs. D. J. C. N. Y. 208 THE ORANGE JUDD COOK BOOK 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 w^ater 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. — [P. 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 Allov/ "A 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 % ib sugar. Crack a few of the stones, take THE ORANGE JUDD COOK BOOK 209 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 Tiettle 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. 3Iixed Fruit Marmalade Take V2 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 ^^ 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 210 THE ORANGE JUDD COOK BOOK 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 Vz 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 1/^ 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 eup 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 l^A 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. THE ORANGE JUDD COOK BOOK 211 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 V2 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. P.r N. Y. Spiced Cranberries Tie up in a small cheese cloth bag, 2 tablesp ground cinna- mon, 1 tablesp ground cloves and Vq tablesp ground allspice. 212 THE ORANGE JUDD COOK BOOK and simmer slowly % hour in 1 cup water. Then add to the spiced water 7 lbs cranberries, Zy2 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 V4, apple pulp to % blackberry pulp, a nice jelly of improvsd 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 v/ill prevent mould from gathering: on them, — [Mrs. M. A. P.. iii- Picklin^^^Soup 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 httle 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 w411 be most unsatisfactory. Among the following are a choice variety of pickling 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 off 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, 213 214 THE ORANGE JUDD COOK BOOK to keep the cucumbers well under brine. Cover the keg and set away in a cool place. Cucumbers may be added from time 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 them in clear, cold ■\rater baths, until they are plump and just right to the taste, changing the water frequently and tasting a pickle occasionally to see if it is too salty. The pickles are 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 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 layer of salt. Keep in a moderately warm place so the salt will 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 full. Then cover inside with a clean cloth, plate or board and 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 pouring over them a very strong brine. Cover tight to keep 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 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 peppers, 1 lb salt, and % lb powdered mustard. Mix the mus- tard and turmeric in a little of the cold vinegar, and boil all together about 15 or 20 minutes. When cold pour over cucum- bers that were washed, wiped dry and packed in a jar. — [K. A. D.. N. D. THE ORANGE JUDD COOK BOOK 215 Cucumber Pickles n 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, ^ 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 m 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 Cui 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. 216 THE ORANGE JUDD 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 % doz ripe mangoes, add 2 qts small cucumbers, 2 qts large cucumbers, sliced, 1 doz small white onions and l^ 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, l^^ cups sugar and add a paste made of 3 tablesp ground mustard, 2 tablesp turmeric, 3 tablesp flour and V2 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. IVIixed Pickle II Take V2 pk green tomatoes, 2 large heads cabbage, 12 large cucumbers, 1 qt small onions, i^ pt grated horseradish, 14 lb white mustard seed, % 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 THE ORANGE JUDD COOK BOOK 217 over night. Next morning drain off 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. Can 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 % 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, i^ 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. — [1. C. T.. Ind. 218 THE ORANGE JUDD 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 14 teasp each of whole allspice and cinnamon, 1 teasp whole cloves and a small piece of ginger root. Set the jar in a cool place and from day to day drop in carefully selected small yellow tomatoes, first pricking each tomato with a fork, to keep them from bursting. When jar is full, cover with a stout piece of brown paper and over this tie a strong piece of muslin. No cooking is needed, but be careful that the 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 n 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, % 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 THE ORANGE JUDD COOK BOOK 219 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 V'z cup vinegar and Vz 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 tablesp 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. 220 THE ORANGE JUDD 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 % 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 II 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 vv^eak 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 THE ORANGE JUDD COOK BOOK 221 together in slightly salted water until tender and then drains 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 1/^ 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 V2 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, Yz 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. 222 THE ORANGE JUDD COOK BOOK Pickled Berries 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 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. E. B., Ind. 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, 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. Sweet Pickled Pears Select firm fruit of uniform size, not too ripe, and remove blossom ends with sharp pointed knife. For 4 lbs fruit allow 1 pt best cider vinegar, 2 lbs brown sugar and % cup whole spices mixed — whole cloves, allspice and stick cinnamon, tied in a cheese cloth bag. Boil the spices with the vinegar and 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. F. H., Ore. 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- ing the juice. For every 7 lbs fruit allow 4 lbs sugar, 1 pt cider vinegar, and 1 cup juice in which the fruit was boiled. Boil all together about 15 minutes with 2 tablesp cinnamon and 1 tablesp mace tied in a cheese cloth bag, then add the fruit and simmer slowly % hour. Skim out the fruit, put in jars, boil down the juice, pour over the fruit, and seal while hot. — [Mrs. M. K., Kan. Sweet Pickled Peaches Boil 2 lbs brown sugar, 1 pt best cider vinegar and 1 oz stick ©innamon 20 minutes. Have ready % pk peaches, dip quickly THE ORANGE JUDD COOK BOOK 223 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 meats. — [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 sv/eet), Vo 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 slowly until tender. When done, lift but 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 % 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 224 THE ORANGE JUDD 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, Yfter mixing, press in the barrels or jars very solid. If in barrels replace the head and bore m 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. 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 w^ill 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 22 6 THE ORANGE JUDD 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 y2 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 usee 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. CoM 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. THE ORANGE JUDD COOK BOOK 227 Quick Catsup from Canned Tomatoes Rub 2 qts canned tomatoes through a sieve, then add 1 teasp each salt, cloves and allspice, V2 teasp each red pepper and black pepper, 1 tablesp each sugar and flour, 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 .D., Ida Farmer's Catsup Chop fine 1 pk each green and ripe tomatoes, 1 large onioHj 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 ^ 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 preservingp 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 ofteuo Prunes may be substituted for the fresh plums and will make a very acceptable catsup. — [Mrs. W. C. T., N. Y. 228 THE ORANGE JUDD COOK BOOK Apple Catsup 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 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 more water than necessary, then rub through a sieve and to each gal pulp add 1 qt vinegar, 1 tablesp each salt and black pepper, 2 teasp mustard, 1 teasp each allspice and cloves and pinch red pepper. Boil gently 1 hour, bottle, cork and seal while hot. — [Mrs. C. C. W., Mich. Cherry Catsup To 2 qts chopped, stoned cherries, add 2 cups each sugar and vinegar, i/^ 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 bottle, cork and seal. — [C. T. D., Mo. Currant Catsup Stem 2 qts ripe, red currants, and boil about 10 minutes with % pt water. Strain through colander and add V2 pt best vinegar, 1 lb brown sugar, and 1 tablesp each mace, ground cloves and cinnamon. Bottle, cork and seal while hot. — [Mrs. J. A. W.. Mo. Green Grape Catsup Stem green grapes, wash and cook until soft, with just 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 and allspice. Cook slowly until it begins to thicken, then 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 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. THE ORANGE JUDD COOK BOOK 229 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. Boll 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 % pt fresh vinegar, i/^ doz whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated nutmeg, 1 little head garlic, 1 horseradish root, sliced, and I 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 Cliili Sauce Peel and chop fine l^ pk good, ripe, solid tomatoes, 2 cups celery, 2 cups onions and 2 small red peppers. Mix well and add y2 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 Chili 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. 230 THE ORANGE JUDD 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 V2 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 ^/^ teasp each turmerio 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 V2 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 V2 lb ground yellow mustard, % |,i) sugar, 1 oz turmeric, % cup salt, 1 teasp each black pepper, ground cloves, cinnamon and celery seed and enough good vinegar to cover. Boil % 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 brov/n 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 v^'negar, 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 tablesp each celery seed and white mustard seed. In another THE ORANGE JUDD COOK BOOK 231 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 hots. 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 vmegar. Cook slowly 8 hours and put up in cans or bottles and seal. — [Miss L. M. R., Mich. 232 THE ORANGE JUDD COOK BOOK Ripe Tomato Soy I Peel and slice 1 pk good, ripe tomatoes and add 1 qt good vinegar, ZVz 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, V4, 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 Vz 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., Ot When making cold tomato catsup from ripe tomatoes, tt»at requires no boiling, ripe nasturtium seeds are a nice addi- tion.— [A. G., Mass. 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 233 234 THE ORANGE JUDD 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 Fig II. The FIG I — COMMON CUTTING METHOD FIG II — CHICAGO RETAIL, METHOD THE ORANGE JUDD COOK BOOK 235 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 Bides. 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 236 THE ORANGE JUDD COOK BOOK delicate pieces for corning. The fore quarter of pork if smail^ is often roasted wliole, after having the blade hone 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 towarcj PIG I— PORK CARCASS ON A BLOCK the ribs or head. The hams are then removed, beginning at the tail side and cutting circularly to the flank, after sawing the 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 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 barreling. The same mode of cutting is here adapted, by sep- 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, which separates the cheeks from the plate ; then crack the bone 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 THE ORANGE JUDD COOK BOOK 237 spare ribs, by cutting under the breast-bone, and so follow the 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 o^f 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 238 THE ORANGE JUDD 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* £F & 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, kidneys 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 before it gets cold. — [A. G., Mass. When Beef Is KiUed 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 up. We cut quite a number of nice lean pieces without any bone 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, or if beef has ever soured in it. Get a new barrel, (a good molasses barrel is best), and clean it well. THE ORANGE JUDD COOK BOOK 239 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 lat 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. 240 THE ORANGE JUDD 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 Sansages Cut the meat or poultry in pieces of convenient size, trim carefully, and be sure they are sweet and clean. Boil until 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, then pour in a little of the hot gravy (which should first have been boiled down until it is almost ready to jelly when cold), until the gravy fills up all the vacant places around the meat, but not enough to cause the meat to float. Then press in another layer of meat and more gravy, and proceed in this way until the jar is filled up to within one inch of the top. 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, which should be cool, dark and dry, and do not move the cans 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 be boiling hot when canned, sealed air tight, and set away 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 The smokehouse should be large enough and have enough ventilation to prevent the meat becoming overheated. It is best to have the fire outside, with a length of stovepipe to THE ORANGE JUDD COOK BOOK 241 conduct tlie 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 1% 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. — [P & H. Smoking In a Box Take a large, light box, place hooks inside the top 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 242 THE ORANGE JUDD COOK BOOK then with boughs of cedar. If kept up all day, the meat will be 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 com 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 2y2 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 Ihem 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 oft and rub thoroughly with borax and black pepper. — [Mrs. M. G. P.. I. T. THE ORANGE JUDD COOK BOOK 243 To Di-y Sugar Oiu'e 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, skim 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 rubbing 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 Pickling 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, paur over plenty boiling 244 THE ORANGE JUDD COOK BOOK water, cover closely, and leave until cold. After this, thor- oughly rinse the barrel again with fresh water, and if any bad 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% lbs brown sugar, 2 ozs saltpeter, and suflacient 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 stuffing 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 well together, d.ivide 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 THE ORANGE JUDD COOK BOOK 245 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 50 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. — [F & H. Beef Pickle I To 1 V2 lbs salt, add V2 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 Vz 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 4i/^ 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 Ibc 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 me:it, packed in a jar or barrel. Weight down so that the mea,t 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. U, 246 THE ORANGE JUDD COOK BOOK Pickle for Pork Sausage For every gal sausage in cases allow 1 cup salt and 1 cup brown sugar, thoroughly mixed. Place layers of sausage in jars and sprinkle the mixture between each layer. Put a stone on top, and if a brine does not form in 3 days, make a little cold brine and pour it over. — [Mrs. M. J. L., Mich, Souse Use the head of a hog and any other small parts of the animal that are not too fat. Clean the head thoroughly and 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 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, distributed evenly, in a stone jar, sprinkle well with salt and 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 off with salt, pepper and vinegar. Be careful to pack the meat firmly and closely together, and to have it covered with 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-down liquor over the meat, and when all has become cold, cover the jar well and store it in a cold place. When wanted for use, 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 it over smoothly. The sliced souse can be fried in hot butter, 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 the vinegar, and after frying brown in butter, the souse will be deliciously crisp. Serve with hot, baked potatoes. — [Mrs. N. P., N. H. 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 THE ORANGE JUDD COOK BOOK 247 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 i/^-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 thena 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, ^4 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 248 THE ORANGE JUDD 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 THE ORANGE JUDD COOK BOOK 249 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 txtract any of the lard that is still in them. These squeezers can be made of two flat pieces of board about l^^ 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 comers 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 tliis^head cheese 250 THE ORANGE JUDD 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 bones, 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 fiour, 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 Liver 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. How TO Roast Beef. [See directions on page 205.] (D'd t-TJ 0) 41 >. '-' 01 O o o (ij:!it3 r- «(-i Gj j:: OJ >o n) w <^ u r^ TS ^ t, a .2 X c^t; > o Sh o p r- o «5: ^ be C 73 O n3 ~ a; o 'c: oj x; a; ^ ,5 •-< =*-! o :;:2 t, to *^_ d sh ce oj K ^ t3 ai^«H o sh >ia; cc a -o ■^ X i< -H 5 *a.r>.-i'Sg '^ 2-^ o o cc c^ a>r i; 'O _ o .li! s-i a> 1, « 0) O M i . aJ ° you have prepa tire. Some piec lis," which, if y rom round piece le side of the ni dd-s'haped boxes li the candy. PI h narrow green After liday at per "fri urseif f: wn to tl make o iing- witl per. wit O Oj O O t.— c3 ^ ft^^-O otc ft THE ORANGE JUDD COOK BOOK 251 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, reason to taste, and pack down solidly in small close jars, topping off with 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 v/ater, 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. — [Parmer'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 ^/i of barley or potatoes. This is fine. — ■ [Farmer's Wife. Col. 252 THE ORANGE JUDD COOK BOOK Liver Sausage I *^ • Boil liver till done, chop, season with black and red pepper, sage and salt, and pack in casings 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 i/4 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. THE ORANGE JUDD COOK BOOK 253 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, ^ 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 egg, 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 n Chop or grind very fine 50 lbs beef, add 3 lbs sugar, 8 ozs pepper, 2% 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 HI 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 % its weight of lean beef. Chop or grind fine and then season with 2^^ 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, Vz 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 boil 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. 254 THE ORANGE JUDD 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. F. L., Iowa. Scrapple BE 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 THE ORANGE JUDD COOK BOOK 255 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 JeUy 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. 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. 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. Tlddenda INCE this book was first published, in 1907, various changes have been made, and new illustrations inserted, for which the recipes will be found on the following pages. This is felt to be a distinct im- provement on the first edition, and one which will be generally appreciated. Variety is certainly the spice of life to the good cook, and in this book she will find no lack of it. For each of the recipes following, an illustration will be found on the page noted. A trial of each is recommended. Brown Bread [See illustration on Page 8.] Mix 1 cup each of rye meal, corn meal, graham flour, and 1 teasp salt, then stir in a mixture made of 2 cups sour milk, 1 % cups sweet milk (or water), % cup molasses, and % tablesp soda. Turn into well-buttered molds and steam 3i^ hours. Bran Muffins Mix 2 cups bran and 1 cup ilour, with V2 teasp salt, then cut in 1/4 cup butter, and chop fine with a chopping knife, so that it is well mixed with the flour. Next pour in a mixture made of 1% cups sour milk, 3 tablesp molasses and 1 teasp 6oda. Bake in muffin tins in hot oven. Gluten Drop Biscuits Mix 2 cups gluten flour with 1 teasp baking powder and 1 teasp salt, then cut in 1 tablesp butter, and stir in enough water to make a stiff batter. Drop from spoon on a buttered pan, and bake in a quick oven. German Rusks [See illustration on Page 9.] Mix together 1 pt mashed potatoes, 1 cup sugar and 1 cup liquid yeast. Let stand in a warm place overnight, and next 256 THE ORANGE JUDD COOK BOOK 257 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, cut a cross on tops, put in well-greased pans, let rise till light, then brush the tops with sweet cream, sprinkle with sugar and bake in a moderate oven. Another ivay: After the dough has raised for the second time, roll out % inch thick, spread with cream, sprinkle with 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. Prune Pie [See illustration on Page 16.] Soak overnight 1 cup prunes in 1% cups water. In the morning remove the stones, add the juice and grated rind of 1 lemon, % cup sugar mixed with 1 heaping tablesp flour and a pinch of salt. Bake in an undercrust, and when cold cover with whipped cream and decorate with halves of prunes, well cooked, but not mushy. Checkerboard Cake [See illustration on Page 17.] Cream 1 cup sugar with butter the size of an egg. Break into this 2 eggs and beat together well with egg beater. Stir in 1 cup sour milk. Beat in 2 cups flour sifted with a level teasp soda and a pinch of salt. Turn % the batter into another bowl and add 2 tablesp cocoa wet with 2 tablesp hot water and 1 teasp vanilla. To the yellow part add a teasp of lemon extract. Use small cake tins, and with yellow batter, teasp at a time, make a ring a little more than an inch wide. Inside this ring lay a ring of dark batter, and fill in center with yellow. Make two of these layers, then one other with dark batter on outside ring and in center (this is to be the middle layer, when cake is put together). Ice with % lb confectioner's sugar wet with sweet cream and vanilla extract. Bake cake layers in a moderate oven. Indian Plum Pudding [See illustration on Page 32.] Make a long, narrow bag of cotton flannel or strong muslin. Wet it in hot water, dip the right side in flour, turn it wrong side out, and fill about % full with the following pudding: Sprinkle 1% cups yellow corn meal into 1% cups hot water, add 2 tablesp flour, 1 cup brown sugar, i/^ cup suet (chopped fine), 1/^ teasp soda, % teasp salt, 4 beaten eggs, 1 cup seed- 258 THE ORANGE JUDD COOK BOOK less raisins, i/^ cup currants, and scant ^^ cup citron, shaved very fine and cut in very sn'-all pieces. Boil 5 hours in slightly salted boiling water, and boil b-iskly all the time. Slip out of bag, put on a platter and garnish with flakes of whipped cream sweetened with soft maple sugar. When serving cut the pud- ding in slices and serve each slice with a generous helping of cream. Sponge Cakes [See illustration on Page 33.] Add % cup sugar to 3 fresh eggs and heat 15 minutes, then sift in 1 cup flour mixed w-ith 1 teasp baking powder and a little salt. Flavor with i/^ teasp lemon extract. Mix gently. Put into small molds and bake in a moderate oven. Caramel Layer Cake [See illustration on Page 48.] Cream 4 tablesp butter and 1 cup sugar, add 'one at a time the yolks of 2 eggs, then gradually % cup milk flavored with 1 teasp vanilla. Into l^^ cups flour mix V2 teasp salt and 2 level teasp baking powder. Sift this into the first mixture, and lastly fold in the beaten whites of eggs. Bake in 3 layers. The filling is made of 2 cups light brown sugar, 2 tablesp grated chocolate (or cocoa), % cup milk, and a pinch of cream of tartar. Boil until it "hairs" when dropped from a spoon. When cooled add 1 teasp each of vanilla and black coffee. Use between layers and on top and sides of cake. Egg Timbales with Peas [See illustration on Page 49.] Beat 3 eggs, add % cup milk, season with salt and pepper, a few drops of onion juice, and 2 tablesp grated cheese. Turn into buttered molds, set in a pan of hot water, cover with buttered paper, and bake in a moderate oven till firm. Turn on circular pieces of buttered toast and garnish with boiled peas. Afternoon Tea Cakes [See illustration on Page 64. ] Cream well together 2 heaping tablesp butter and 1 cup granulated sugar. Drop in, one at a time, 3 unbeaten eggs, beating very hard after each is added. Mix together and then sift V2 cup, each, of pastry flour and corn starch, i^ teasp salt and 1 Vz tablesp baking powder. Add this to the first mixture, alternately, with i/^ cup milk. Lastly add a scant teasp pure THE ORANGE JUDD COOK BOOK 259 vanilla flavoring and bake in muffin pans. When cool ice with the following: Mix well % cup butter with 2 cups brown sugar and 2 heaping tablesp cinnamon. Put on top of each cake. Another decoration for the cake is whipped cream forced through a pastry bag and tube in fancy designs, on the top and sides. Or chocolate icing or any other preferred Icing may be used. Golden Muffins [See illustration on Page 65.] Sift 2 cups flour into a dish, add 3 heaping tablesp yellow corn meal, rub into this 3 tablesp butter, add a pinch of salt, 2 tablesp sugar and sift in % teasp bicarbonate of soda and Vz teasp cream of tartar. Beat 3 eggs, add 1 cup milk, then pour into the dry ingredients. Mix well, and half fill gem pans, which have been greased and heated. Bake in a moderate oven half an hour. Christmas Plum Pudding [See illustration on Page 80.] Take 1 pt bottle grape juice and soak therein 1 small loaf of bread. Take 1 lb finely chopped suet, 2 lbs each of raisins and currants, and 1 cup walnuts, broken, not chopped; dredge over them all enough flour to keep them .from sticking. Beat 6 eggs very light, add 1 lb brown sugar, then the soaked bread and fruit, etc, also i^ lb citron, cut very fine. Season with 1 teasp salt, 2 teasp allspice, 1 teasp cloves, 1 nutmeg, 4 teasp cinnamon. The mixture should be so stiff a spoon will stand upright, but if too stiff (for some flours thicken more than others), a cup of milk may be added. Put in 4 greased bowls, cover and tie cloths over, so no water can get in. Steam 8 hours, adding water as needed. A dishpan may be used and will hold all 4 puddings, in which case cover with another dishpan. Grape Foam ['See illustration on Page 81.] I Pour a large coffee cup 14 full of grape juice, put in scant Vo cup sugar and fill up with boiling water. Turn into a basin and add ^2 cup more of water and let come to a boil. When boiling pour this over 1 package of some orange gelatin instead of the pt of hot water v/hich the directions for making call for. Stir till clear, turn into a deep bowl and set in an outer dish half full of cold water. When the jelly begins to quiver as if setting, whip with an egg beater till it is light and foamy. Place in outer dish of cold water again. Put y2 cup sugar and 2 tablesp hot water with a tiny pinch 2 60 THE ORANGE JUDD COOK BOOK of cream of tartar in a basin on the stove. Cook till the syrup drops from fork in threads. Have ready the white of 1 egg in a soup plate, beaten to a dry foam. Pour the syrup over this slowly, beating constantly. Beat till €ool, then fold into the stiffened grape foam. Drop a little on top of each sherbet glassful. Grape juice from either wild or tame fruit may be prepared by pouring enough water over the fruit to cover, after picking from the stem, and boiling till soft. Pass through a cheese- cloth bag, boil up again, and if not to use at once, seal airtight in fruit cans. Plain Pumpkin Pie [See illustration on Page 96.] Pare a good pumpkin or squash and cut into strips, and steam in a colander over a kettle of boiling water. When per- fectly tender, pass through a coarse sieve. To each pt pump- kin add 1 cup sugar, 3 well-beaten eggs, 1 pt rich milk, and 1 teasp each of cinnamon and ginger, and ^ teasp nutmeg. The spices can be omitted if liked. Mix well and bake in deep pie tins lined with thin pastry, until a golden brown. Cream Pumpkin Pie [See illustration on Page 97.] To 1 pt pumipkin add 1 cup sugar, 1 cup cream or rich milk, 2 well-beaten eggs, 2 tablesp melted butter (if cream is not used), 1 teasp each of cinnamon and ginger, and % teasp salt. Bake in deep pastry lined tins. Just before serving (the pie should be cold before serving), cover the top with whipped cream flavored with a little vanilla. Very pretty if a few candied cherries are placed over the top. Longfellow Cake [See illustration on Page 112.] This cake is really a white fruit cake, and to make it you will need 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour and 2 teasp baking powder, 1 cup seeded raisins, 1 cup thinly- sliced citron, the whites of 4 eggs, and % cup corn starch. Use 1 teasp each of lemon and vanilla for flavoring. Fold in the well-beaten whites of the eggs last. Bake slowly in a moderate oven. Cover with a hoiled frosting. Doughnuts with Jelly [See illustration on Page 113.] To 2 eggs beaten together, add 2 tablesp lard, not melted, 1 coffee cup granulated sugar, % pt milk, enough flour to make THE ORANGE JUDD COOK BOOK 261 soft dough, 1 heaping teasp baking powder sifted in flour. Roll out and cut into shape, fry in boiling lard. When cold dust with powdered sugar and add a bit of pulverized cinna- mon, and place a teasp of jelly in center of each doughnut. Potato Rolls [See illustration on Page 128.] Pare and boil until soft 4 good-sized potatoes, then mash 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 twists. Let rise again, and when very light bake 15 or 20 minutes in a moderately hot oven. Crescent Buns [See illustration on Page 129.] Mix together '%,. cup lively yeast, 1 cup sweet milk, S'Calded and cooled to lukewarm, V2 teasp salt, and 2 cups warm flour. Cover and set in warm place to rise, and when very light work in i/^ cup sugar and 2 tablesp butter; then knead well about 10 minutes, using no more flour than necessary. Shape into crescent forms, 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 slightly beaten white of an egg, sweetened, about 15 or 20 minutes, before removing from the oven, or sprinkled with moist sugar just after removing from the oven. Sweet Cider Jelly [See illustration on Page 144.] This is a dessert which should be prepared S'ome hours before serving. To make it dissolve 2% heaping tablesp of clear calf's foot gelatin in V2 cup boiling water. To this add 4 cups sweet cider, the strained juice of half a lemon and 1 cup sugar. Stir and when cool pour into a mold and put in a cool place until firm. Turn out and fill the center with whipped cream, sweetened and flavored with nutmeg. Jellied Chicken [See illustration on Page 145.] Place some small pieces of chicken in a saucepan half filled with boiling water and cook until tender. Remove the chicken and when cool separate the meat from the bones and the skin. To the liquor in which the chicken has been cooked, add 1 262 THE ORANGE JUDD COOK BOOK finely chopped onion, a bay leaf, % teasp whole, white peppers. 1 blade of mace, 1 teasp salt, Vz teasp celery seed and the chicken bones and skin. Simmer until reduced to 1 pt, then add 1 heaping tablesp clear, calf's foot gelatin, dissolve and strain. Arrange a layer of the chicken, which has been pulled into small pieces, in a wet mold, add a few slices of hard- boiled egg, on top of this a scattered layer of stoned sliced olives and chopped parsley, then more chicken, and so on until all the chicken is used. Then fill the mold with the gelatin stock, and place in ice box until needed. To serve, turn out on a platter and garnish with lettuce and sliced cucumbers. Grape Nectar [See illustration on Page 160.] To 1 pt grape juice add strained juice of 2 lemons and 1 orange, 1 cup sugar, and 1 qt cold water. Serve ice cold. Grandmother's Strawberry Pie [See illustration on Page 161.] Make a good short dough, a little "shorter" than biscuit dough, and as soft as it is possible to handle it. Press out to about y2 inch thick, put in a deep square pie or cake pan, allowing the edge to come up good and high. Crowd in a lot of choice, ripe strawberries, sprinkle (plentifully with sugar and dot lightly with butter. Then put on a thinner upper crust, well pricked, and pinch the edges together. Bake, and when done heap on whipped and sweetened cream, and dot with strawberries. Raisin Sponge Roll [See illustration on Page 176.] To 4 eggs add scant % cup sugar, 1 cup flour, i/4 teasp baking soda, V2 teasp cream of tartar and a pinch of salt. i Cream and beat the yolks with the sugar, add flour, sifted with 'salt, soda and cream tartar, alternately with the whites of the 'eggs, which have been beaten to a dry foam. Flavor, and bake in a long, thin sheet. The pan should be greased and dusted with flour. While baking in a moderate oven prepare the following filling: Run half a package of cleaned and seeded raisins through the food chopper, add 1 cup water, and stew 5 minutes. Add Vz cup sugar mixed with 1 tablesp corn starch and a little water. Cook 10 minutes. While the cake is still hot, loosen edges and turn from pan onto a folded cloth. Spread evenly with mixture and roll carefully. Wrap cloth tightly about the roll and let stand till cool before slicing. THE ORANGE JUDD COOK BOOK 263 English Scones [See illustration on Page 177.] Rub 2 heaping teasp butter Into 4 cups flour, add 1 tablesp of sugar, l^ teasp salt, 1 teasp baking soda and 2 teasp cream of tartar. Beat up 1 egg, put half of it into a cup, then with % of it and some sweet milk make the dry ingredients into a soft dough. Knead it a little on a floured baking board, divide it into 5 pieces, roll them out, not too thinly, and cut each of them into 4 small cakes. Lay them oh a greased baking tin, brush them over with the remaining half of egg, and bake them in a hot oven for 10 minutes. A few sultana raisins may be added. The dough should always be lightly handled. Colonial Cherry Punch [See illustration on Page 192.] Place a piece of ice in the bottom of each glass, add 2 tablesp canned cherries, 2 tablesp orange juice, 2 peach halves (or any other fruit that will combine flavors nicely), another tablesp cherries, and top off with whipped cream. Cheese Cakes [See illustration on Page 193.] To 1 cup flour add a pinch of salt, 4 large tablesp melted lard and 2 heaping tablesp grated cheese — dry American cheese is best. Mix thoroughly with a silver -fork and drop in a very little cold water, a few drops at a time, till the dough begins to cling together. Roll out as for pie crust, cut into rounds with biscuit cutter, and place in the center of one round, which has been wet around the edges, the following: To 1 small cup grated cheese add egg yolk, and seasoning of salt and paprika, or sweet red pepper. Heap in center of round and dot with butter, pressing the upper round which has been pricked with a fork, onto the edge of lower round, with the tips of fork tines. Bake till light brown. "A Cornish Pasty and Dish of Tay" [See illustration on Page 208.] Should you be driving in Cornwall, England, late in the afternoon and begin to feel that it is time for afternoon tea, you will hail with gladness the thatched inn, where the driver tells you that you may get a- "Cornish pasty and a cup of tay." The pasty looks like an American apple dumpling, but it doesn't taste like one. It is so good that you ask the quaintly garbed Cornish woman for the recipe, and very much to 264 THE ORANGE JUDD COOK BOOK your surprise she consents to give it to you, and in turn it is here given. The woman declared that there were "pasties and pasties,'* but that the real Cornish ones are made after the directions given, and that they varied in size, some being much larger than others, particularly when served with a cup of "tay" to travelers. Cornish Pasty — Cook a good-sized onion until tender, chop it finely and mix it with i/4 lb steak cut into dice, and the same weight of boiled potatoes also cut into dice, adding salt and pepper to taste. Roll out a proportionate quantity of short crust to about i/4 inch thick and cut it into rounds about the size of a silver dollar. Put a little of the meat, onion and potatoes on each round and sprinkle again with pepper and salt. Wet the edges of the paste, press them lightly together, making, if you can (it is not difficult), a frill on the top, and carefully insert a knife beneath the frill for a vent. Bake from 35 to 40 minutes. Lemon Jelly [See illustration on Page 209.] Soak 2 tablesp granulated gelatin in % cup cold water %i hour, then add 2^^ cups boiling water, 1 cup sugar, and % cup strained lemon juice. Pour in a wet mold and set away to chill. Serve with sliced oranges and bananas. Apple Kaisin Cake [See illustration on Page 224.] Mix 1 small cup bread sponge, % cup warm water, ^^ teasp salt, 3 tablesp each sugar and lard, 1 beaten egg and 1 cup raisins. Stir in iy2 cups flour, let rise in a warm place and beat down. Turn into a deep pie pan. Pare, core and quarter 3 apples, halve the quarters and press on the cake, round side up. Sprinkle over scant ^> cup sugar mixed with 1 teasp cinnamon and a dash of nutmeg. Dot with butter. Let rise 1 hour and bake slowly in a moderate oven. Take from the oven and sprinkle with sugar. Beet and Potato Salad [See illustration on Page 225.] Boil beets as usual, slip off the skins, and cut in rather thick slices, then, while still warm, put them in a vinegar bath slightly salted and sweetened. Leave them in the vine- gar a few hours, or until the beets have become pleasantly acid. Prepare mashed potatoes, using plenty butter and just enougli THE ORANGE JUDD COOK BOOK 265 milk, then arrange on a platter with lettuce leaves, alternately, slices of the beets with layers of the mashed iwtatoes. How to Roast Beef [See illustration on Page 240.] Wipe the beef clean and dry, put on a rack in dripping-pan, skin side down, rub over with salt, and dredge meat and pan with flour. Place in very hot oven, that the surface may be quickly seared, thus preventing escape of inner juices. After flour in pan is browned, reduce heat, and baste with fat which has tried out; if meat is quite lean, it may be necessary to put trimmings of fat in pan. Baste every 10 minutes; if this rule is followed, meat will be found more juicy. When meat is about half done, turn it over and dredge with flour, that skin side may be uppermost for final browning. If there Is danger of flour burning in pan, add a small quan- tity of water; this, however, is not desirable, and seldom need be done, if size of pan is adapted to size of roast. Beef, to be well roasted, should be started in a hot oven and heat decreased, so that when carved the slices will be red through- out, with a crisp layer of golden brown fat on the top. Beef roasted when temperature is so high that surface is hardened before heat can penetrate to the center, is most unsatisfactory. ORANGE JUDD COOK BOOK INDEX Addenda Page Beef How to Eoast 265 Biscuits, Gluten Drop 256 Bread, Brown 256 Buns. Crescent 261 Cake, Apple Raisin 264 Cake, Caramel Layer 258 Cake, Checkerboard 257 Cake. Longfellow 260 Cake. Sponge 258 Cakes, Afternoon Tea 258 Cakes, Cheese 263 Chicken. Jellied 261 Doughnuta with Jelly 260 Grape Foam 259 Grape Nectar 262 Jelly. Lemon 264 Jelly, Sweet ader 261 Page Muffins, Bran 256 Muffins, Golden 259 Pasty, Cornish 263 Ke. Grandmother's Strawberry 262 Pie, Cream Pumpkin 260 Pie, Plain Pumpkin 260 Pie, Prime 257 Pudding. Christmas Plum 259 Pudding, Indian Plum 257 Punch, Colonial Cherry 263 Bolls. Potato 261 Busks. German 256 Salad, Beet and Potato 264 Scones. English 263 Sponge Roll, Raisin 262 Timbales. Egg with Peas 258 Beverages Beverages Cider, To Keep 131 Chocolate 129 Cocoa and Cocoa Shells 129 Cofifee 127 Coffee, Cereal , 128 Coffee, Homemarle Cereal 128 Cordials, Blackberry and Blueberry.. 130 Egg-Mogg 127 Grape Juice. Canned 131 Grape Nectar 264 Koumiss 126 Lemonade and Orangeade 129 Lemonade,. Quick 129 Milk and Its Care 126 Punch, Colonial Cherry 263 Punch, Pruit 130 and Syrups Punch, Harvest 130 Siiriib, Currant, Raspberry or Straw- berry 130 Shrub, Fruit 130 Shrub, Pineapple 130 Tea 127 Water. Drinking 125 Water. Toast 132 Syrups Cherry Syrup 131 Clove Syrup 131 Maple Syrup, Imitation 132 Plain Syrup 131 Rose S.Trup 131 Silver Drip Syrup 132 Soda Syrup 132 Biscuits, Muffins and Dumplings Biscuits Baking Powder Biscuits 153 Blueberry Biscuits 155 Bran Biscuits 154 Bread Biscuits 156 Breakfast Biscuits 154 Breakfast Cakes 157 Buns, Sweet . 157 Cream Tartar Biscuits 154 Drop Biscuits 153 Egg Biscuits 154 Ginger Biscuits 155 Gluten Drop Biscuits 256 266 INDEX 267 Page Biscuits— Conti7tued Graham Drop Biscuits 154 Light Biscuits 155 Madison Biscuits 156 Maryland Biscuits 156 Mush Biscuits 156 Raised Biscuits 156 Scotch Biscuits 155 Soda Biscuits 153 Sour Milk Biscuits 154 Squash Biscuits 157 Sweet Biscuits 155 Sweet Potato Biscuits 155 Dumplings Baked Dumplings 162 Boiled Dumplings 162 Bread Dumplings, German 164 Bread Dumplings, Light 163 Broth Dumplings 163 Drop Dumplings 162, 163 Egg Dumplings 164 Liver Dumplings 163 Meat Dumplings 163 Potato Dumplings 164 Muffins Bran Muffins 256, 159 Buckwheat Cakes, Buttermilk 162 Page Buckwheat Cakes, Teast 161 Buttermilk Muffins 158 Corn Dodgers 160 Corn Pone 160 Com Muffins, Southern 159 Gems, Buttermilk 160 Gems, Date 160 Gems, Ginger 159 Gems, Graham 160 Gems. Oatmeal 159 Gems. Rye 159 Golden Muffins 259 Graham Muffins 157 Graham Muffins (No eggs) 157 Honey Muffins 159 Johnnycake 161 Muffins . 157 Oatmeal Muffins 158 Pop-Overs 160 Pop-Overs, Graham 161 Puffs. Cornstarch 161 Puffs. Graham 161 Rice Muffins 159 Rye Muffins 157 Scones, English 263 Sconea, Oatmeal 161 Scones, Pciato 161 Sour Cream Muffins 158 Waffles, Buttermilk 162 Waffles, Plain 162 Whole Wheat Muffins 157 Yeast Muffins 158 Bread, Rolls and Buns Bread Bread, To Bake 168 Baking Powder. Homemade ... 171 176 177 Bread Sticks or Braids 180 Brown Bread 256 Brown Bread. Baked 176 Brown Bread, Steamed .176, 177 Corn Bread. Cheeterfleld 179 Com Bread Light 178 Corn Bread. New England 178 Corn Bread, 'No eggs) 178 Corn Bread. Richmond 178 Cornmeai Egg Bread 178 177 Entire Wheat Bread 174 Flour. About the 166 German Bread 179 Good Bread Without Kneading. 167 Graham Bread. Baked 174 Graham Bread. Raised .174, 175 Graham Bread. Steamed 174 Hominy Bread 177 Ingredients of Bread 164 Kneading Bread Dough 167 Mush Bread 177 Oat Meal Bread .175. 176 Pumpkin Bread 177 175 ::::: \i\ 179 Swedish Bread 179 White Bread 171 Yeast Bread 171 Yeast Cakes, Buttermilk 170 Yeast, Fresh . .. 168 Yeast, Hop and Raw Potato 169 Yeast. Jug 170 Yeast, Perpetual 169 Yeast. Potato 169 Yeast. Raw Potato 169 Yeast, Tanzy 170 Yeast Without Yeast, To make 168 Buns Crescent Buns .'. 261 Plain Buns 182 Sweet Buns or Rusks 182 Rusks 182 Rusks. German 256 Rolls Baking Powder 180 Bran Rolls 181 Buttermilk Rolls 181 Cinnamon Rolls 180 Cinnamon Rolls, Raised 181 French Rolls 181 Graham Rolls 181 Potato Rolls 182.261 Squash Rolls 181 Tea Rolls, Raised 180 268 INDEX Butchering-Time Recipes Meat— To Keep Page Beefsteak 248 Canning 240 To Dry Sugar Cure 243 Frozen Meat 239 To Keep Without Smoking 242 Smoked Meat, Keeping 241 Beef How to Cut Up 233 When Killed 239 Beefsteak, To Keep 248 Pork Dry Cured 243 Entrails, Cleaning and Separating ... 238 To Pack in Salt 239 Paunch, Smoked Pig 248 Pork Making 235 Preparation 237 Roast Pork, To Keep in Lard 247 Salt Cured Pork 243 Curing, Smoking Barrel for Pickling or Caring 243 Barrel Smoker 242 To Dry Sugar Cure Meat 243 Dry Cured Pork 243 Hams, Treating After Smoking 242 Keeping Smoked Meat 241 Meat Without Smoking. To Keep 242 Salt Cured Pork 243 Smoked Barrel for Bacon and Hams, 242 Smoking in a Box 241 Smoking Meat 240 Pickling, Canning Page Barrel for Pickling or Curing 243 Meat, Poultry and Sausages, Canning, 240 Mince Meat, Canned 254 Pickle for Pork Sausage 246 Pig's Feet, Pickled 246 Souse 246 Suet, Canned 249 Tongue, Pickled 247 Tripe and Beef Tongue, Pickled 24T Sausage Bologna 253 Canning Sausage 240 Casings, Sausage 25(1 Casings, To Prepare 254 Filling Sausage 251 Kidney, Heart, Liver Sausage 252 Liver Sausage 252 Mixed Sausage 252 Miscellaneous Bladders, Uses for 251 Berf, Ham. Tongue, Liver. Potted. . . 250 Calf's Foot Broth and Jelly 255 Hams, Treating After Smoking 242 Head Cheese. Calf's, Hog's 249 Hog's Head Pudding 250 Lard or Suet, To Try Out 248 Mince Meat. Canned 254 Ox Cheek. To Cook 255 Pig's Feet Cheese 255 Pig's Feet Jelly 255 Scrapple 254 Cakes, Fillings and Frostings Angel Food Cake 100 Apple Pound Cake 104 Apple Raisin Cake 264 Apple Sauce Cake (No eggs) 107 Baking Cake, General Directions 98 Blackberry Cakei Ill Blackberry Jam Cake 102 Brown Loaf Cake 102 ButtermUk Cake (No eggs) 105 Caramel Layer Cake 258 Cheap Cake (No eggs, no butter) . . , nr7 Checkerboard Cake 257 Children's Cake 112 Chocolate Cake 103 Chocolate Loaf Cake (No eggs) 105 Cocoa Cake 113 Cocoanut Loaf Cafe 110 Coffee Cake, Raised 115 Cornstarch Cake 112 Cream Cake (No butter) 108 Cream Caramel Cake (No butter) 107 Dark Cake (No eggs) 105 Date Cake 113 Date Cake, French (No butter) 108 Devil's Food Cake 114 Dried Apple Cake 101 Dutch Cake 115 Eggless Cake 104 Emergency Cake (No butter) 107 English Walnut Cake (No eggs, butter) 107 Farmer's Cake 100 Feather Cake 113 Fig Pound Cake 101 Fillings and Frostings 116 Fruit and Nut Cake, Layer 103 Fruit Cake, Buttermilk 104 Fruit Cake, Fresh 112 Fruit Cake. Inexpensi'^e 109 Fruit Cake, (No eggs) 106 Fruit Cake, Poor Man's 104 Fruit Cake, Steamed 103 Fruit Cake. White 104 Gingerbread. Chocolate (No eggs) ... 106 Gingerbread. Cocoanut 110 Gingerbread. Hard 109 Gingerbread. Moiasses (No butter)... 107 Gingerbread, Soft 109 Gingerbread or Loaf Cake 109 Gold Cake— Silver Cake Ill Graham Cake 103 INDEX 269 Cakes, Fillings and Frostings * Continued Page Graham Cake (Na eggs) 105 Hot Water Cake (No eggs) 105 Huckleberry Cake Ill Indiaa Cake 104 Jelly Cake, Roll (No butler) 109 Loaf Cake or Gingerbread 109 Longfellow Cake 260 Marble Cake, Trl-colored 113 Mocha Cake 112 New England Cake (No eggs) 105 Nut Layer Cake 103 Plain or Nut Cake (No eggs) 106 Pork Cake ( No eggs) 106 Pound Cake, Apple 104 Pound Cake. Fig 101 Pound Cake, Old-Fashloned 115 Pound Cake, Rich 114 Prune Cake 102 Raisin Cake, Plain 113 Raspberry Jam Cake 104 Page Ribbon Cake 112 Ribbon Layer Cake 114 Roll Cake with Buttermilk 102 Silver Cake— Gold Cake in Sour Milk Cake (No eggs) 106 Spice Cake 114 Spice Cake, Marble 114 Spice Cake. Potato 110 Sponge Cako, Rolled (No butter) ... 108 Sponge Cake 258 Sponge Cake. Fairy Ill Sponge Cake. Lemon 110 Sponge Cake. Quick 110 Sponge Cake. Velvet 110 Sponge Caked. Rolled (No butter) .. 108 SpoiigQ Roll, Raisin 262 Strawberry Jam Cake 102 Sunshine Cake I (No butter) 108 Three in One Cake 101 Walnut Cake. Cheap 112 Wedding Cake 100 Canning and Preserving Jars for Canning 184 Heatiiis and Filling Jars 184 Methods of Canning 183 Salicylic Acid, About 185 Fruit, to Can Apples 186 Blueberries. Canned 193 Cherries. Canned 185 Cherries Whole, To Can Cold 185 Currants. Canned 187 Currants, Tr Can Cold 188 Gooseberries — Green or Wild, Canned, 193 Gooseberries. To Can Without Sugar, 193 Grapes, Canned 188 Grapes. To Can Without Sugar 188 Huckleberries, Canned 192 Peaches, To Can Whole 190 Peaches, To Can Without Boiling ... 191 Pears, Canned 183 Pineapple. Canned 187 Plums, Canned 187 Raspberries, Canned 194 Raspberries, To Can Without Cooking, 194 Strawberries and Rhubarb. Canned, 196 Strawberries, Canned 194 Strawberries, To Can Without Cooking, 195 Vegetables, to Can Beets, To Can 198 Corn and Tomatoes, Canned 199 Corn Salad, Canned 199 Com, Sweet. Canned 198 Cucumbers. To Can Sweet 197 Dandelion or Other Greens, To Can. 200 Peas. To Can 197 Peppers Sweet Red. Canned 196 Pumpkins or Squash, To Can 196 Rhubarb, Baked. Canned 195 Rhubarb. To Can in Cold Water 105 Rhubarb and Strawberries, Canned . . 196 String Beans, To Can 197 String Beans. To Can With Bacon... 197 Tomatoes, Ripe, To Can 199 Fruits to Preserve Apples, Candied 186 Apples, Pickled 187 Blackberries. Spiced 193 Cantaloupe Preserves 192 Cherry Preserves 186 Cherry Preserves, Sour 186 Citron Melons. Preserved 191 Crabapple Preserves 187 Crabapple, Spiced 187 Cucumber Preserves 197 Currants, Spiced 188 Elderberries, Preserved 192 Grape Preserves 189 Grapes, Spiced 189 Peach Preserves 191 Peaches, Sweet Pickled 191 Pears, Chipped or Spiced 190 Plums, Preserved 190 Plums. Spiced 190 Quince Preserves 188 Raspberry Preserves 194 Rhubarb and Gooseberry Preserves... 193 Strawberry Preserves 195 Tomato Preserves, Green 199 Tomatoes, Ripe, Spiced 200 Watermelon Preserves 192 270 INDEX Catsups and Relishes Catsups Page Apple Catsup 228 Cherry Catsup 228 Crabapple Catsup 228 Cucumber Catsup, Cold 226 Currant Catsup 228 Farmer's Catsup 227 Gooseberry Catsup 229 Grape Catsup. Green 228 Grape Catsup, Ripe 228 Peach Catsup 227 Plum Catsup 227 Quick Ca(sup from Canned Tomatoes, 227 Tomato and Peach Catsup 227 Tomato Catsup. Cold 226 Tomato Cat-sup, Green 226 Tomato Catsup. Ripe 225 Walnut Catsup 229 Relishes Page Chili Sauce, Cooked 229 Chili Sauce, New England 230 Chili Sauce. Red 229 Chili Sauce, Uncooked 22» Chutney, Indian 232 Relish, Red Cabbage 232 Relish, Wild Grape 232 Sauce. Bordeaux 230 Sauce. Celery 230 Sauce, Chutney 230 Sauce, Horseradish 230 Sauce. Pickled Corn 230 Sauce, Pickled Pumpkin 231 Sauce. Worccstersii'.re 231 Tomato Soy. Green 231 Tomato Soy, Ripe 231 Cookies, Crackers, Small Cakes Cookies Anise Cookies 146 Brown Cookies 143 Butter Cookies 146 Buttermilk Cookies (No eggs) 146 Chocolate Cookies 143 Christmas Cookies 143 Cocoanut Cookies 146 Eggless Cookies 145 Ginger Cookies, Coffee 144 Ginger Cookies, Maple Sugar 144 Ginger Cookies (No eggs) 144 Ginger Cookies. Soft 144 Ginger Snaps 148 Ginger Snaps (No shortening) 148 Ginger Snaps With Buttermilk 148 Graham Cookies 143 Jelly Jumbles 147 Maple Syrup Cooluea 145 Marbled Cookies 145 Molasses Cookies 145 Molasses Bui termilk Cookies 144 Oatmeal Cookies 147 Oatmeal Cookies, Jolly 147 Oatmeal Cookies, Macaroons 147 Oatmeal Cookies. Nut 147 Peanut Cookies 146 Popcorn Cookies 145 Rocks, Date 148 Rocks, Russian 148 Sorghum Cookies 145 Walnut Cookies 146 Wheat Cookies (No eggs) 146 Crackers Buttermilk 151 Clieese Crackers 152 Graham Crackers 151 Graham Wafers 152 Ice Cream Wafers 152 Lemon Crackers 15 1 Oatmeal Crackers, Cheap 151 Sugar Crackers 151 Vanilla Wafeis 152 Whole-Wheat Crackers 152 Small Cakes Afternoon Tea 2.j8 Cheese 263 Cream Puffs 150 Cup Ca kes. Caraway 150 Drops, Cocoanut 149 Drops, Coffee 148 Drops. Ginger 14!» Drops, Oatmeal 149 Drops, Sponge 14r» Lady Fingers 150 Oatmeal Date Cakes 150 Sour Cream Cakes (No butter) 149 Spice Squares 150 Strawberry Fingers 150 Doughnuts, Griddlecakes, Fritters Doughnuts Cocoa 135 Doughnuts With Jelly 260 Farmer's Doughnuts 134 Molasses Doughnuts (No eggs) 134 Raised Doughnuts 133, 134 INDEX 271 Criddlecakes Page Buckwheat. Raised 138 Corn Griddlecakes. Sweet 139 Commeal Griddlecakes 139 Cornmeal Griddlecakes. Raised 139 Green Peas Griddlecakes 139 Griddlecakes (No eggs) 139 Hominy Griddlecakes 139 Bice Griddlecakes 139 Fritters Apple 141 Batter Fritters, Plain 140 Bread Fritters, Plain 140 Bread Fritters, Raised 140 Corn Fritters. Fried 140 Cornmeal Fritters 141 Oatmeal Fritters 141 Oyster Fritters 142 Oyster Fritters, Mock 141 Parsnip Fritters 142 Potato Fritters 142 Rhubarb or Green Apple Fritters .... 141 Salmon Fritters 142 Sour Milk Fritters 141 Tomato Fritters, Green 142 Pancakes Page Banana 138 Bread Pancakes 136 Bread Pancakes (No eggs) 136 Buttermilk Pancakes 137 Cornmeal Pancakes 136 Economical Pancakes 136 Potato and Onion Pancakes 137 Potato Pancakes. Boiled 137 Potato Pancakes, Raw 137 Rye Pancakes 137 Tomato Pancakes 138 Whole Wheat Pancakes 137 Miscellaneous Batter Cakes 142 Cornmeal Trifles 1-^6 Fried Cakes (N'o eggs) 135 Fried Cakes. Potato 13.'5 Pone, North Carolina Com 140 Puff Balls 135 Puffs, Potato 136 Twisters. Old-Fashioued 135 Fish, Shellfish and Crustaceans General Directions Baking Fish 16 Cooking Fish 12 To Can Fish 11 To Freshen Salted Fish 13 To Itemove Skin and Bones 12 To Salt and Smoke Fish 12 Fish, Shellfish Chowder 18 Clam Chowder 22 Clam Pie 21 Clam Soup 21 Codfish, Broiled 14 Codfish, Creamed 14 Codfish Fritters 14 Codfish Loaf 14 Codfish Soup 14 Codfish Ways 13 Codfish With Vegetables 14 Oabs and Lobsters 22 Halibut, Baked or Steamed 16 Herring, Baked Pickled 15 Herring, Fresh With Onions 15 Herring, Fried Salt 15 Herring. Pickled 15 Mackerel. Baked Pickled 15 Mackerel. Salt 15 Oysters and Clams I'J Oysters, Baked 20 Oysters, Deviled 19 Oysters. Fried and Fritters 20 Oysters. Pickled 1!) Oysters, Scalloped 20 Oyster Omelet 21 Oyster Pie 20 Oyster Stew 20 Oysters with Macaroni 21 Pickled Fish 18 Roe. Fish 18 Salmon, Baked Fresh 17 Salmon, Boiled Fresh 17 Salmon, Fried Fresli 17 Salmon, Loaf with Cream Sauce IS Salmon, Rckled 17 Salmon. Scalloped 17 Shad 16 Ices, Ice Cream and Confections Ices and Ice Cream Frappe. Pineapple 121 Freeze Ices and Creams, How to 119 Ice Cream, Chocolate 121 Ice Cream, Coffee 121 Ice Cream, Vanilla 121 Ice. Lemon or Orange 120 Ices, Strawberry, Raspberry, Currant, 120 Sherbet. Coffee 120 Sherbet, Grape 121 Sherbet, Milk 120 Sherbet, Peach 121 272 INDEX Candies Page Butter Scotch 124 Butter Taffy, Plain 124 Caramels, Chocolate or Nut 124 Cocoanut Candy 124 Colorings for Candy 122 Cteam Candy 123 Page Foundation Cream. Unboiled 122 Gum Drops or Wafers 123 Horehound Taffy 124 Molassee Candy, Plain 123 Molasses Candy, VelTet 123 Peppermint Drops 122 Sugar Candy 123 Jellies, Jams and Marmalades JeUy Apple 202 Apple Jelly, Spiced 202 Apple and Grape Jelly 203 Barberry Jelly 204 Blackberry or Raspberry Jelly 205 Cherry JeUy 205 Cranberry Jelly 204 Currant Jelly, Black 203 Currant Jelly. Red 203 Elderberry JeUy 204 Gooseberry 205 Grape Jelly 204 Grape Jelly, Green 204 Plum Jelly 205 Preserving Kettle and Jelly Bags ... 202 Quince Jelly 203 Raspberry or Blackberry Jelly 205 Rhubarb Jelly 205 Rules. JeUy 201 Stxawberry Jelly 205 Tomato Jelly 206 Jams Apricot Jam 208 Blackberry and Raspberry Jam 207 Cherry Jam 207 Currant Jam, Cold 207 Damson Jam 208 Gooseberry Jam, Baked 208 Peach Jam. Baked 208 Preparing Jams 206 Raspberry and Blackberry Jam 207 Rhubarb Jam 207 Rhubarb and Raspberry Jam 208 Strawberry Jam 207 Tomato Jam 208 Wild Cherry and Grape Jam 207 Marmalades Cherry Marmalade 209 Cranberry and Quince Marmalade ... 210 Fruit Marmalade, Mlied 209 Muskmelon Marmalade 209 Orange Marmalade 209 Preparing Marmalades 206 Quince Marmalade 209 Watermelon Marmalade 210 Butter Apple 210 Crabapple Butter 210 Peach Butter 210 Plum Butter 211 Pumpkin or Squash Butter 211 Tomato Butter 211 Affiscellaneous Crabapplo Jumble 211 Cranberries. Spiced 211 Fig Past« 212 Quince Honey 212 Meat, Poultry and Game Beef Beefsteak Roll 27 Boiled Beef with Dressing 22 Braised Beef 24 Corned Beef. To Cook 24 Dried Beef with Milk 27 Loaf. Meat (Beef) 29 Pot Roast 25 Pot Roast, Sour 26 Pressed Beef 24 Roast Beet 25 Roast Beef, How to 265 Roast Beef, Quick Way to 25 Steak, To Fry or Broil 26 Steak, Hamburg 26 .Steamed Beef 24 Pork and Ham Dutch Dish (Ham) 32 Ham, Baked 31 Ham, Boiled 31 Ham, Creamed Shredded 32 Ham. To Fry 32 Ham, Potted 32 Loaf, Meat (Pork) 29 Loin of Pork, Roast 30 Mexican ChiU Pork 31 Mock Birds (Pork) 30 Pork With Veal 29 Pot Roast (Pork) 25 Salt Pork, Fned 30 Salt Perk, With Dried Apples 31 Salt Pork, With Vegetables 31 Tenderloin, Fried Pork 30 INDEX 273 Page Mutton and Veal Mutton and Cora, Stewed..... 29 Mutton With Cabbage and Potatoes, 29 Vea], Jellied SO Veal. Koast Fillet of 29 Veal With Pork 29 Poultry Chlcfeen. Fried 36 Chicken, Fricassee 37 Chicken, Jellied 261 Chicken, Pickled 36 Chicken, Pressed or Potted 37 Chicken, Scolloped 36 Chicken, Smothered 36 Chicken, Soup With Dumplings 37 Duck, Boiled or RoMted 39 Fowl, Steamed 36 Goose, Boast 39 Guinea Hen, Fried 38 Poultry, To Pick and Clean 35 Tamales, Hot (Chicken) 38 Turkey, Koast 38 Came Com, Baked 40 Jack Rabbit, Baked 39 "Possum and Sweet 'Taters" 41 Rabbit. Curried .., 39 Rabbit. Stewed 40 Venslon With Gravy. Fried 41 Sauces for Meat Brown Sauce 43 Bi'tter Sauce. Drawn 42 Page Celery Sauce 43 Chestnut Sauce 44 Fish Sauce 44 Horseradish Sauce, Hot 43 Mint Sauce 43 Mustard, Made 44 Mustard Sauce 44 Onion Sauce 43 Spanish Sauce 44 Vinegar Cream. Sauce 44 White Sauce 4S Miscellaneous Boiling and Roasting Meat 23 Crust for Meat Pie 32 Crust for Pot Pie 33 Curry With Rice, India 34 Dressing, Bread 41 Bressing, Oystsr 41 Goulash, Hungaria.. 27 Hash, Baked 34 Haslet, Stewed 2» Heart, Baked 28 Heart, Deviled 28 Liver, Fried (Sour) 27 Liver, Loaf 27 Liver, Stewed 27 Meat Loaf (Beef, Pork or Veal) .... 29 Paaty, Cornish 263 Pie, Meat 33 Pie, Salt Pork 33 Ple» Chicken or Meat 34 Pie, Mock Chicken 34 Pie. Ham 34 Pot Pie. Veal 33 Sausage Fritters 32 Tripe, Fried 28 Pickling — Sweet and Sour Apples. Sweet Pickled 223 Beet Pickles 218 Berries. Pickled 222 Cabbage and Beet Pickle 219 Cabbage, Pickled Red 219 Cabbage, Pickled White 219 Carrot Sweet Pickles 223 Cauliflower Pickle 219 Cherries. Pickled 223 Chow-Chow, Old Virginia 221 Com Pickle or Relish 220 Cucumber Pickles 214, 215 Cucumber Pickles. Sweet 216 Dill Pickles 215 Mixed Pickle 216 Mustard Pickle 220 Olive OU Pickles 217 Olives. Pickled 221 Onions, Pickled 218 Peaches, Sweet Pickled 222 Pears, Sweet Pickled 222 Peppers. Pickled 222 Peppers, Stuffed Pickled 220 Plum Pickles, Sweet 222 Quince, Sweet Plcklea 222 Relish, India 221 Sauerkraut 224 Sweet Pickles 216 Tomato Pickle, Green 217 Tomatoes. Pickled Yellow 218 Tomato Sweet Pickle. Green 223 To Salt Down Cucumbers 21S To Salt Down String Beans 214 To Salt Down Whole Ripe Tomatoes, 214 Pies and Shortcakes Pies Apple Pie 87 Apple Custard Pie 88 Apple Tt..-nover 87 Apricot Custard Pie 92 Banana Pie 86 Boiled Cider Pie 89 Buttermilk Pie 89- 274 INDEX Page Pies — Continued Butternut Pie 91 Carrot Pie 90 Cherry Pie 86 Cherry Pie. Mock 86 Chocolate Pie 88 Cocoanut Pie 88 Cottage Cheese Pie 91 Cranberry Pie 85 Cream Pie 88 Currant Pie, Fresh 87 Custard Pie 87 Custard Pie, Apple 88 Custard Pie, Apricot 92 Date Pie 88 Dutch Pie 89 Elderberry Pie 85 Fig Pie 91 Fried Pies 91 Lemon Pie 84 Lemon Pie Mock 84 Lemon Pie. Quick 84 Lemon Raisin Pie 85 Mince, Green Tomato 84 Mince, Pork 84 Mince Meat 83 Mince Rhubarb Pie 86 Peach Pie, Canned 92 Peach Pie, Evaporated 92 Pineapple Pie 85 Plum Butter Pie 85 Potato Pie, Sweet 90 Prune Pie 91, 257 Pumpkin Pie 90 Pumpidn Pie, Cream 260 Pumpkin Pie, Green 90 Pumpkin Pie, Plain 260 Raisin Pie, Lemon 85 Easpberry Pie 92 Rhubarb Pie 86 Rhubarb Pie, Mince 86 Rice Pie 91 Squash Pie 89 Page Strawberry Pie, Grandmother'a 262 Tomato Pie. Green 90 Turnover, Apple 87 Pie Crusts Baked Pie Crust 83 Cream Pie Crust. Sour 82 Cream Pie Crust, Sweet 82 Egg Pie Crust 82 Flakj' Pie Crust 82 Plain Pie Crust 82 Suet Pie Crust 81 Shortcakes Blueberry Shortcake 94 Buckwheat Shortcake 93 Hucklebury Shortcake 94 Peach Shortcake 94 Rhubarb Shortcake 93 Short