^\ >\\0\\\ .^^v\^\^V.\o~ w [/) CO r; c - c ^ 2 5 o z o u j= — i: UJ «/> tn ul < < td < PS < 1/3 "a a a D U s H o c n z o (J o en U3 is W CO C o u 6 if} X a X o f^ z t/3 < (U t ^ V a S -X - c -c u E _• O u .2 "^ CU u « -O S bO 'So c> s " O O u J3 •r; c -A -s *: » 5 W I- ^- i? CI (1) i3 C/3 o s IX, > C/3 M 3 .rt rt " PS 1) CJ ID H c« "p. C e rt a; 3 o o < o < K t- ID 3 III O OC < cc o Q z Hue LIBRARY OF.CONGRESS. Shelf_j.] UNITED STATES OF AMERICA. H Pi <1 p o ;^ M P H P WABNEB & ED WABDS^^,,,,^^ We Supply tt)^ Wzipts of the Purcb^sii75 Public a-t Correct prices witb First Qu2iliti^s Dry Goocl5» Ca^rpets. Exclusive Styles. DRESS GOODS. SILKS. LADIES' WRAPS. STAPLE DRY GOODS. Long Experience in the Furnishing Line enables us to offer patrons not only Extra Values, but Superior Workmanship. The many elegant homes furnished from our Carpet Dep't are standing advertisements. WARNER & EDW^ARDS, F you wish to buy a good Piano, Organ, or Sewing Machine, BE SURE AND SEE H. ACKERMAN, 132 S. Main St. Everyone in Marion knows that we have the largest line of Staple and Pancy Groceries, And it only takes a trial order to con- vince you that we can save you money. We are agents for Chase & Sanborn's famous Coffees and Teas, which are the finest in the world. Call and see us. Respectfully, Chas. Turner S, Co. No. 133 E. Center St. G. C. CLEMENT, DEALER IN Pine (i^onfe;qfioi7^f^. ICE-CREAM, Fruits, Cigars, Tobacco, etc. 110 W. Center Street f O^dHB^ ^WBt^ J. G. WIELAND, LiYery, Sale and Feed Stable. SPECIAL ATTENTION TO FUNERAL SERVICE. StaWe at 136 k 138 N. Main St., Telephone 10 & 62. MARION OHIO. 11 EXTRAVAGANCE May lie in paying too much for a thing, or in paying too little. If you buy groceries for less than we ask, You'll not get as good quality — that's poor economy. If you pay more, you pay too much, because we sell the best there is. The same rule applies to our elegant line of canned goods, meats, spices, teas, coffees and sugars. GROCER. G, M, DEDRICK, Telephone 48. 127 S. Main St. PEADON'S BAKERY and ICE CREAM PARLORS, Orders taken for Taney Creams and Ices. J. SCHNEIDER 6- SON Are the people when you want a good pair of Shoes. They always have a complete line of A\en*s, Women's and Children's Shoes and Rubbers in stock at 139 N. A\ain St.. A\arion. IARDWA7S And Bicycles, 107 S. Main, Marion, O. Is headquarters for all kinds of Hardware. Paints, Tools, Bicycles, and all articles pertaining to a rirst-Class Hardware Store. No. 107 South Main St., MARION, - OHIO. Ill No matter how perfect the cookingj there is no perfect happiness in any Marion home without the DAILY STARI Brightest Ncwsp^p^r! '^FORTi'cENTs'i WEEK." ^W. G. HARDING, Publisher. / ■^ DRUGS, BOOKS, Wall Paper, Curtain Goods, Toilet Articles, Tine Stationery, AVouldings. MASONIC BLOCK, - AAARION, OMIO. GEO. HAGEA\ANN & CO., Dealers in Staple and Fancy Groceries, ALWAYS KEEP A PULL LINE Or TRUITS AND VEGETABLES IN SEASON Remember, we give to every cash purchaser Tree of Charge their choice ot the beautiful Presents. Remember the place, 209 Ezist Center 5tricb Pro^rejs Trend5» And remember that real estate profits come from a future growth and not a past growths And dollars will grow into lots and lots will grow into fortunes. And do not let any one talk you into buying a lot anywhere nntil you have seen IVANHOE ADDITION. And while you are looking for investment and bargains call on FRED. W. PETERS.^— And let him show you the cream of all suburban and city property. Office over Deposit Bank, Marion, Ohio. vi All the articles called for in this Recipe Book and many more can be found at the Popular Grocery of J. W. THEW, Who solicits a striare of your patronage. Wholesale and retail dealers in t?bi'eL)i^fili(^c)V\/a^r^i'je^ Good Service to Private Consumers. Office — Masonic Factory — Campbell St. ^^re,? Or^ ?\|)^iie^riGr^. OFFicE-Masonic Block "Willia-xxi Fies, UNDERT/VKER, DEALER IN FURNITURE OP ALL KINDS And Cliiltlren's Otii-i-iag-es. FIES-KLING BLOCK, SOUTH MAIN STREET, Is/LsLrlozij - Oliio. prescription Dru%%istt No. 1T4 West Center Street, Opposite Postoffice, Campbell Block. Telephone 15. MARION, OHIO. S-A."VE IMIOlSrEY By buying your AVillinery at A\rs. Baldwin's, where you will find one of the largest and best selected stocks of A\illinery shown in /Marion. J8®=PR1CES GUARANTEED. vii RECIPES TRIED^^TRUE COMPILED BV The LADIES' AlD SOCIETY OF tme; FIRST PRESBYTERIAN CHURCH, r.V '^ c We may live without peetry, music, and a?tT- We may live without conscience, and live without heart; We may live without friends; we may live without books; Kut civilized man cannot live without cooks." — Owen Merhdith. MARION, OHIO: Press of Kelley Mount 18 9 4. f Entered according to Act of Congress in the year 1894 by the Ladies' Aid Societv ok the First Presbyterian Church, JVIarion, Ohio, In the Office of the Librarian of Congress at Washington. To f\\e ,/A o tT] e PS , Wiv^s^ oisteP5 d^nd Oweet- hea^pt^ of the Good /Aeo of f\rr\ee\c^. th)is BooK s Dedicd^f-ec) by tf^e "TKUE BkUES, 1? piHS;i,aiJ.,y|!j|yj|, FIRST PRESBYTERIAN CHURCH. Erected 1849-51. X9ATH Wt&T STREET, MARION. OWIO. FIRST PRESBYTERIAN CHURCH. Erected 1893-4. CORNER WEST AND SOUTH STREETS. MAR»ON. 0H)0. PREFACE. LTHOUGH ill putting forth this little book we do Dot claim that we are filling a "Long felt want," yet we do feel that its many tried and true recipes frora our own housekeepers will be very welcome. AVe also believe that it will not only be welcomed by those who recognize the names and merits of the various contributors, biit by all housekeepers, young and old. There can never be too many helps for those who, three times a day, must meet and answer the imperative question, "What shall we eat?" To the many who have helped so willingly in the compil- ation of this book, the Editorial Committee would extend a grateful acknowledgment. For the literary part of the' work, we would beg your in- dulgence, since for each of us it is the first venture in the making of a hook. MENUS. "All the labor of man is for his mouth, and yet the appetite is not filled." — Solomon. SUNDAY BREAKFAST (WINTER). MR8. T. H. LINSLEY. Oat ^leal. Boston Brown Bread. Boston Baked Beans. Coffee. PLAIN DINNER. EUGENE DE WOLFE. Tomato Soup. Boiled Fish. Lemon Sauce. Roast Lamb. Mint Sauce. Stewed Tomatoes. Sweet Potatoes. Spanish Cream. Coffee. PLAIN DINNER. EUGENE DE WOLFE. Bouillon. Boiled Spring Chicken. New Potatoes. New Peas. Lettuce, Mayonnaise Dressing. Rhubarb Pie. Cheese. Crackers. Coffee. 8 MENUS. y OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON. Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes. Baked Corn. Olives. Peaches. Pumpkin Pie. Mince Pie. Fruit. Cheese. Coffee. FAMILY DINNERS FOR A WEEK In Siammer. OZELLA SEFFNER. Green Corn Soup. Salmon and Green Peas. Roast Beef. Tomatoes. New Potatoes. Strawberry Ice Cream. Cake. Coffee. Iced Tea. AVonV, WITH ONION. MRS. E. Slice cabbage fine on a slaw cutter. To a dish of cabbage use one large onion, also sliced fine. Mix with good vine- gar; salt, pepper and sugar to taste. CABBAGE. MRS. W. H. ECKHART. How TO Boil. — Cut a large head of cabbage into quar- ters; then re-cut the quarters, and wash well in cold water; pour boiling water over it, and cover about five minutes; drain in colander, and add one good-sized onion, a pinch of cayenne pepper, and enough meat broth to cover it; boil un- til tender. A brisket of beef is best for the broth. VEGETABLES, ^7 CABBAGE. MISS BERTHA MARTIN. Scalloped. — Roll crackers as for oysters. Cut cabbage as for slaw. Put in your pan a layer of crackers, then a layer of cabbage, with salt, pepper, and lumps of butter, until the pan is filled; cover with sweet milk. Bake thirty or forty minutes. GREEN CORN PATTIES. . MRS. G. H. WRIGHT. Take twelve ears of green corn (grated), one teaspoon of salt, and one teaspoon of pepper; beat one egg into this, with two tablespoons of flour. Drop into hot butter or lard. CORN OYSTERS, MRS. G. H. WRIGHT. To one quart of grated corn add three eggs, beaten sep- arately; four crackers, rolled fine; salt and pepper to taste. Fry in butter or lard. CORN OYSTERS. MRS. J. C. WALTERS. Grate and chop one pint of young sweet corn; add one egg, well beaten; one teacupful flour, three tablespoonfuls cream, one teaspoonful salt. Fry like oysters. POTATOES "AU GRATIN." jenny E. WALLACE. Take one tablespoonful of butter, and three tablespoonfuls of flour; mix together on stove, and add two cups milk. Chop fine cold boiled potatoes; put in a baking dish; pour the dressing over, and add enough grated cheese to cover it. Bake about thirty minutes. 48 RECIPES TRIED AND TRUE. POTATO CROQUETTES. MRS. F. W. THOMAS. Take one pint of mashed potatoes; season with one table- spoonful of soft butter, one-half saltspoon of white pepper, one-half teaspoon of salt, one-half teaspoon of celery salt, a few drops of onion juice, and one egg; mix well till light; rub through a strainer; return to the fire and stir till the po- tato cleaves the dish. When cool, shape into balls, then into cylinders; roll in fine bread or cracker crumbs; dip in beaten egg, then in crumbs again, and fry brown in hot fat. WHIPPED POTATOES. MRS. B. B. CLARK. Instead of mashing in the ordinary way, whip potatoes with a fork until light and dry; then put in a little melted butter, some milk, and salt to taste, whipping rapidly until creamy. Put as lightly and irregularly as you can in a hot dish, LYONNAISE POTATOES. For lyonnaise potatoes chop an onion fine; fry it brown in a tablespoonful of butter; add another tablespoonful to the iron spider after the frying, and let the butter become very hot. Then cut six whole boiled potatoes into thick or half inch slices, and lay them in the spider, which should be ample enough to hold them without lapping over one another. Let them fry brown on both sides, tossing them occasionally to pre- vent them burning. Sprinkle a tablespoonful of parsley over them, and serve at once. They should be very hot when brought on the table. VEGETABLES, 49 ESCALOPED POTATOES. MRS. O. W. WEEKS. Pare aud slice thin the potatoes; put a layer in your pud- ding pan one-half inch deep; sprinkle salt, pepper, and bits of butter over it; then put another layer of potatoes, and an- other sprinkle of salt, pepper, and butter, until you have as many layers as you wish. Fill in with sweet cream or milk until you can just begin to see it. Sprinkle on top one cracker, pulverized. Bake in hot oven from one-half to one hour. MASHED SW^EET POTATOES. MRS. W. H. ECKHART. Pare and boil till done; drain, and mash smooth; add milk or cream, and salt; beat like cake, with a large spoon — the more they are beaten the better they become. Put in a baking dish; smooth with a knife dipped in milk; place a lump of butter in the center; sprinkle with pepper, and place in a hot oven for a few minutes. BROWNED SWEET POTATOES. MRS. ECKHART. Pare, and cut in halves. Have in a skillet some hot fry- ings, in which place potatoes; pour in about one-half pint of water; season with salt and pepper. Cook until tender. Remove the cover, and let brown; take out in dish; throw a spoonful of sugar into skillet, with a little flour aud water; let boil up once or twice, and pour over the potatoes. 8 50 RECIPES TRIED AND TRUE. SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS. Boil your potatoes until soft; slice them, and lay in a but- tered pudding dish. Sprinkle each layer with light brown sugar, and dot thickly with bits of butter. Over all pour enough water to cover well the bottom of your dish. Set in oven and bake half an hour or more, thoroughly brown- ing the top, and cooking the sugar, butter and water into a rich syrup. Some add, also, a dash of flour between the layers. Serve hot with your meat and other vegetables. DRIED PUMPKIN. MRS. J. EDD THOMAS. Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully. When you wish to make pie, soak over night; then proceed as you would with fresh pumpkin. Pumpkin prepared in this way will keep well until spring, and pies are as good as when made with fresh pumpkin. STEWED RICE. MRS. EDWARD E. POWERS. Take one- half cup of rice; wash it twice; cover with wa- ter two inches above rice; cook dry; then cover with a cup or more of milk; add butter the size of a walnut, and salt to taste. When cooked dry again, serve hot with cream and sugar. NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS. Take two quarts shelled Lima beans (green), one dozen ears of corn (cut off cob), and one pound pickled pork. VEGETABLES. 51 Cover pork with water, and parboil it; add beans cooked un- til they burst; then add corn, two tablespoonfuls sugar, butter the size of a walnut, and pepper to taste. After corn is added, watch carefully to keep from scorching. TURNIPS. M. E. WRIGHT. Put one-half teacup of butter in your kettle, and let it get hot; then add one tablespoon sugar. Have your turnips sliced fine; put them in your kettle, and stir well; add enough water to stew tender; then sprinkle over them one tablespoon of flour and a little rich cream. Stir well, and serve. Sweet potatoes are excellent cooked the same Avay. TO STEW TURNIP. MRS. ECKHART. Pare, halve, and slice them on a slaw cutter; boil in clear water. When tender, add a large lump of butter, a tea- spoonful of sugar, and pepper and salt to taste. Stir in flour and cream to thicken, like peas. Serve in sauce dishes. TOMATO MACARONI. EXCHANGE. Break macaroni in pieces three inches long, and boil un- til tender. Butter a deep dish, and place a layer of pared and sliced tomatoes on the bottom (if canned, use them just as they come from the can) ; add a layer of the stewed mac- aroni, and season with salt, pepper, and bits of butter; add another layer of tomato, and so on until the dish is as full as desired. Place a layer of cracker crumbs on top, with bits of butter. Bake about thirty minutes, or until well browned* 52 RECIPES TRIED AND TRUE, EGGS. Humpty Dumpty sat on the wall. Humpty Dumpty had a great fall. All the king's horses and all the king's men Could not set Humpty Dumpty back again. -"-Mother Goos^/ Try the freshness of eggs by putting them into cold water j those that sink the soonest are the freshest. Never attempt to boil an egg without watching the time- piece. Put the eggs in boiling water. In three minutes eggs will boil soft; in four minutes the white part will be cooked; in ten minutes they will be hard enough for salad. HOW TO PRESERVE. MRS. M. UHLER. To each pailful of water add two pints of fresh slaked lime and one pint of common salt; mix well. Fill your barrel half full with this fluid, put your eggs down in it any time after June, and they will keep two years if desired. EGGS. 53 SOFT BOILED EGGS. MRS. W. E. THOMAS. Put eggs in a bowl or pan; pour boiling water over them until they are well covered; let stand ten minutes; pour off water, and again cover with boiling water. If you like them quite soft, eat immediately after pouring on second water; if you like them harder, leave them in longer. This method makes the white more jelly-like and digestible. FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS. Take eight eggs, well beaten separately; add to the yolks eight tablespoonfuls of sweet milk, one tablespoonful of flour, one teaspoonful of good baking powder, salt and pepper; beat well together, and then stir in lightly at the last the beaten whites. Have ready a skillet with melted butter, smoking hot, and pour in mixture. Let cook on bottom; then put in oven from five to ten minutes. Serve at once. OMELETTE. MRS. H. T. VAN FLEET. To the well beaten yolks of five eggs add two teaspoon - fuls of corn starch, and a little salt dissolved in one-half cup of milk. Beat whites to a stiff froth, and stir lightly into mixture. Have ready a hot buttered spider, into which turn the whole, and bake to a light brown in a quick oven. PLAIN OMELETTE. MRS. C. H. WILLIAMS. Stir into the well beaten yolks of four eggs one-half table- 54 RECIPES TRIED AND TRUE. spoonful of melted butter, a little salt, one tablespoonful of flour mixed soomth in one cup of milk; beat together well, and then stir in lightly the whites, beaten stiff; pour into buttered skillet; cook on top stove for ten minutes, and then place in oven to brown. EGG FOR AN INVALID. Put two tablespoonf uls of boiling water in a sauce pan on the stove; break a fresh egg into it; stir briskly until the egg is slightly set, but not at all stiff; season with salt, and a little pepper. Serve at once on a thin slice of buttered toast. SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO. Boil some eggs hard; remove shells, and cut the eggs ob- long; take out yolks, and cream, or mash fine. Then take sardells, and remove the backbone; mash fine, and mix with the yolks of eggs and a little red pepper, and fill the whites of eggs with the mixture. They are fine for an appetizer. Sardells are a small fish from three to four inches long, and come in small kegs, like mackerel. STUFFED EGGS. Boil eggs for twenty minutes; then drop in cold water* Remove the shells, and cut lengthwise. Remove the yolks, and cream them with a good salad dressing. Mix with chop- ped ham, or chicken, or any cold meat, if you choose. Make mixture into balls, and fill in the hollows of your whites. If you have not the salad dressing, mix the yolks from six eggs with a teaspoonful of melted butter, a dash of cayenne pepper, a little prepared mustard, salt, vinegar, and sugar to taste. SALADS AND SALAD DRESSING. 55 SALADS AND SALAD DRESSING. " To make a perfect salad, there should be a spendthrift for oil, a miser for vine- gar, a wise raan for salt, and a madcap to stir the ingredients up, and mix them well together." — Spanish Proverb. It is said that "Any fool cau make a salad," but all salads are not made by fools. "Mixing' ' comes by intui- tion, and the successful cooks use the ingredients, judgment, and their own tastes, rather than the recipe. Any number of salads and fillings for sandwiches for home use, teas or receptions, can be made at little cost and trouble, by using the following simple recipe for dressing. The secret or success of the dressing lies in the mixing of the ingredients: Powder the cold yolks of four hard boiled eggs; then stir in •one tablespoon even full of common mustard, one-half tea spoonful of salt, and two heaping tablespoon fu Is of pulverized sugar. When mixed thoroughly, add three tablespoonfuls ssf good table oil, and stir rapidly for three minutes; then add six tablespoonfuls of good, sharp vinegar, and stir for ^ve minutes, Now you will have dressing sui^cient for a 56 RECIPES TRIED AND TRUE. dozen or fifteen plates of salad, and one that will keep in a cool place for weeks. • LETTUCE SALAD. Add to the above dressing just before serving, one pound of crisp lettuce, cut in one-half inch squares, or sliced fine. Garnish the dish or dishes with the white of the egg, chop- ped fine, to which add the thin slices of two or three small radishes. LOBSTER SALAD. Take one pound of fresh or canned lobster, two small onions, one fourth of a lemon (with rind), two bunches of celery, or a like amount of crisp cabbage; chop fine, and thoroughly mix with the dressing. Serve on a lettuce leaf in individual dishes; garnish with the white of the eggs, chopped fine. Veal, chicken, terrapin, salmon, little-neck clams, scol- lops, etc., can be utilized by the judicious cook in connec- tion with the dressing. SANDWICH FILLING. Take ham, veal, chicken, sardines, etc., with the white of the eggs, chopped exceedingly fine, and mixed with suf- ficient of the dressing to make a paste the consistency of butter; spread this on thin slices of bread, cut in irregular shapes, and you have most delicious sandwiches. Dedicated to the Committee, by Yours respectfully, H. M. Stowe. CHICKEN SALAD. MRS. JOHN LANDON. Take white and choice dark meat of a cold boiled chicken or turkey, three-quarters same bulk of chopped celery or cabbage, and a few cucumber pickles, chopped well and mixed together. For the dressing take the yolks of two SALADS AND SALAD DRESSING. 57 bard boiled eggs, rub to a fine powder; mix with it a tea- spoonful of salt, teaspoonful pepper, teaspoouful mustard, two teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and, last of all, one-half cup vinegar. Pour the dressing over the chopped meat, cabbage, etc., and stir all well together. CHICKEN SALAD. MRS. A. A. LUCAS. Take two large chickens; boil tender; pick in small bits. Chop as much celery as you have meat. For the dressing, take six yolks and one whole egg; beat to a froth, mix with two spoonfuls of salad oil, one spoonful mixed mustard, a little pepper and salt, one pint vinegar, heated; before it boils, stir in the other ingredients; cook till thick, stirring all the time. Boil down the liquid in which the chickens were cooked until it forms a jelly. Let all cool. Two or three hours before using, mix meat, celery, liquid, and dressing. CHICKEN SALAD. MRS. G. H. WRIGHT. Two chickens, boiled tender and minced fine, five hard boiled eggs, and one raw egg. Take as much chopped cab- bage as you have minced chicken; chop the whites of the boiled eggs, and put with the chicken. Mix the cooked yolks with the raw egg; add one teacup of the broth and oil from the chicken, one pint of good vinegar, salt, pepper, mustard, and sugar to taste. Part celery and part cabbage can be used, if desired. Mix all together. 9 58 RECIPES TRIED AND TRUE. CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART. Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gaUons of good strong vinegar, three pounds of light brown sugar, ten cents' worth of yellow mustard, three pounds of butter, four dozen eggs, boiled hard. Chop whites, and cream yolks with butter. Boil vinegar and su- gar together, and skim; add the creamed butter and yolks; also, mustard, salt and pepper to taste; let stand until cold; then pour over the celery and chicken; mix thoroughly, and add the whites of eggs. If unable to get celery, use crisp cabbage, with ten cents' worth of celery seed. If you use celery seed, boil it in the vinegar. CHICKEN SALAD. MRS. T. H. B. BEALE. Shred cold boiled chicken, and measure one pint chicken and one pint celery; season with French dressing as below, and keep on ice until ready to serve. French Dressing. — One saltspoon of salt, one-half salt- spoon of white pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar, three tablespoons of olive oil, or melted butter; mix in the order given, adding the oil slowly. When ready to serve your salad, mix it with the boiled dressing given below; arrange it, and garnish with parsley. Boiled Dressing. — Mix one teaspoon of mustard, two teaspoons of salt, two tablespoons of sugar, one-fourth salt- spoon of cayenne pepper, one heaping teaspoon of flour; mix well; then add one Ggg, well beaten; and one cup hot water. Put in double boiler, and boil ten minutes. While it is cooking, add one-half cup hot vinegar. When done, add one tablespoon of melted butter, or Lucca oil, if pre- SALADS AND SALAD DRESSING . 59 jiared. After it is cooked, turn into a bowl; put on ice un- til cold; add to salad just before serving. If you like fil- berts in the salad, pour boiling water on them; let them stand a short time, then throw them into cold water; remove the skins, break into halves; put into salad before you pour on the boiled dressing. For a company of seventy-five, use six chickens, and six times both recipes for dressing, and three pounds of filberts. BEAN SALAD. MRS. W. E. THOMAS. Cold cooked stringed beans, drained and dressed with a simple oil and vinegar dressing, or mayonnaise, make an excellent salad. TOMATO SALAD IN WINTER. MRS. DR. FISHER. Take the juice from a can of tomatoes, and with gelatine make it into a jelly that will mold. Lay a slice of this jelly on lettuce leaves, and serve with mayonnaise. CUCUMBER SALAD. MRS. ELIZA DICKERSON. Two dozen large cucumbers, six white onions, chopped fine; salt well, and drain twelve hours; add white mustard seed and celery seed; cover with strong vinegar. POTATO SALAD. MISS ANN THOMPSON. The yolks of five eggs, five tablespoonfuls vinegar; cook until thick; then, just before using, add three tablespoonfuls melted butter; beat to a cream. Put in pepper, salt, and mustard to taste, one onion (chopped fine), and three-fourths cup of cream. Slice potatoes thin, and pour dressing over. 60 ' RECIPES TRIED AXD TRUE. GERMAN POTATO SALAD. MRS. BELINDA MARTIN. After frying ham, put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar, one tablespoon of sugar; let boil a moment. Slice hot boiled potatoes into your salad bowl; season with pepper and salt, and que onion, chopped fine. Pour over this the hot vinegar, and mix well. Garnish with hard boiled eggs. Early in the spring young dandelions added to this are very nice. POTATO SALAD. MRS. DELL W. DE WOLFE. Oae gilloQ cold and thinly sliced good potatoes, six small onions, sliced thin. Sprinkle very freely with salt and pepper. Dressing. — Yolks of nine fresh eggs, two teaspoonfuls of ground mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good cider vinegar, one-half cup butter. Boil the above mixture, and add one pint of thick sweet cream when the mixture is almost cold. Two small cucum- bers sliced will greatly improve this salad. CABBAGE SALAD. MRS. G. H. W^RIGHT. One small head of cabbage (cut fine), one pint of good vinegar, butter the size of an egg, three eggs, well beaten with one tablespoon of flour; salt and pepper to taste. Let dressing come to a boil, and pour over cabbage while hot. POTATO SALAD DRESSING. MRS. E. A. SEFFNER. Add the well beaten yolks of five eggs to five tablespoon- fuls of boiling vinegar; cook until it thickens, stirring con- SALADS AND SALAD DRESSING. 61 stantly. Remove from the fire. Add two tablespoonfiils butter, and stir until cool. Season with one teaspoon mus- tard, one of salt, one tablespoon of sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of butter, if preferred. SALAD DRESSING. MRS. CHAS. MOORE. Beat three eggs, and add a teaspoon each of salt, pepper, and mustard; six tablespoons of cream or milk, small half teacup of vinegar, and one-half cup sugar; mix thoroughly and set in top of teakettle, stirring constantly till it thickens. V/EYMOUTH SALAD DRESSING, MRS. VOSE. Yolk of one egg, one tablespoon sugar, one saltspoon salt, one teaspoon mustard, butter size of small egg, one-half cup of vinegar; cook till thick as cream. Add one-half cup of thick cream before using. MAYONNAISE DRESSING. MRS. T. H. LINSLEY. Take the yolks of six eggs, one teacup best cider vinegar, one teacup white sugar, one tablespoon pure mustard, one- fourth pound of butter, one teaspoon salt, one pint water, two tablespoons corn starch. Put the water and vinegar in granite iron vessel, and let come to a boil. Beat the rest of the ingredients to a cream; stir this into the vinegar rapidly to prevent burning. Put in self-sealing can, and keep in a SHARPLESS. One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient for a soft dough. If sour cream is not at hand, use sufficient shortening to make it equal. DOUGHNUTS» MAUD STOLTZ. One and one-half cup sugar, two eggs, three tablespoonfuls itnelted lard, one cup milk, one teaspoon soda. 16 114 RECIPES TRIED AND TRUE. DOUGHNUTH. MRS. J- S. REED. One cup sweet milk, one cup sugar, four eggs, two tea- spoons baking powder. Beat the eggs and sugar well; then add milk and flour. Mix soft, not stiff. Fry carefully. CRULLERS, MRS. C. H. WILLIAMS- One cup sugar, three eggs, one-half cup milk, butter the size of a walnut, three teaspooufuls baking powder. Fry in lard. CREAM CRULLERS. MRS. C. H. One and one-half cups sugar, one cup milk, two eggs, butter the size of an egg, two teaspooufuls baking powder. Mix in enough flour to roll out soft. Fry in hot lard. SOFT GINGER CAKES, MRS. J. S. REED. One cup of molasses, one cup of sugar, one cup of lard or butter, four cups of flour, one cup of sweet milk, one tea- spoon of salt, one teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon. Bake in gem pans. Add »oda the last thing; beat well. ^ GINGER CAKES. MRS. P. G. HARVEY. One cup of brown sugar, one cup of molasses, one cup of lard, one and a half cups of boiling water, one tablespoon of soda, one tablespoon of ginger, four cups of flour; mix, and drop from a spoon into a dripping pan. GINGERBREAD AND SMALL CAKES. 115 CHEAP COOKIES. MRS. BELLE BLAND. One teaspoon ful of baking powder mixed in flour, two cups of white sugar, one cup of butter, one cup of sour milk, one teaspoonful of soda dissolved in the milk, one cup of chopped hickory nuts. Take enough flour to mix very stiff, and bake in a quick oven. COOKIES. MRS. L. M. DENISON. Two cups sugar, one cup butter, two eggs, one teaspoon soda in two tablespoons boiling water, flavoring to taste, flour suflaicient to roll. COOKIES. MRS. JOHN LANDON. One cup butter, two cups sugar, one cup cold water, one teaspoonful of saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to roll, and no more. COOKIES. MRS. W. C. BUTCHER. Two cups of sugar, three eggs, one cup of butter, one- half cup of lard, four tablespoons of water, one teaspoon of soda, one teaspoon of cream tartar, a pinch of salt, and nutmeg, or vanilla. COOKIES. MRS. P. G. HARVEY. Two cups of light brown sugar, one cup of shortening (butter and lard mixed), four eggs, one-half cup of boiling 116 RECIPES TRIED AND TRUE. water, one teaspoon of soda dissolved in water, flour to thicken, and roll. COOKIES. MRS. G. M. BEICHER. Two cups sugar, one-third cup lard, and two-thirds cup butter; mix like pie crust. Three eggs, three tablespoons water, one small teaspoon soda sifted with sugar; add enough flour to roll. Roll very thin. CREAM COOKIES. MISS KITTIE SMITH. One egg, one cup sugar, one cup thick sour cream, a pinch of salt, one teaspoon each of saleratus and cream tar- tar; mix soft, and bake in a quick oven. GOOD COOKIES. MRS. L. A. JONES. Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda in milk, yolks of two eggs, one teaspoonful baking powder in flour. Flavor to taste. Flour enough to roll thin. GOOD COOKIES. MRS. JENNIE KRAUSE. Two eggs, one and one-half cups brown sugar, one cup butter, three tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon salt, one-half teaspoon lemon ex- tract, flour enough to mix soft. COOKIES. MRS. H. A. MARTIN. One coffee-cup butter, one coffee-cup sugar, four eggs, GINGERBREAD AND SMALL CAKES. 117 four tablespooufuls sweet milk. Flavor with nutmeg; mix soft. Beat butter and sugar to a cream first. # COOKIES. ANN THOMPSON. One cup grannlated sugar, one cup coffee A sugar, one- half cup butter, two level teaspoonfuls cinnamon, one-half level teaspoonful cloves, one-half small nutmeg; cream to- gether carefully; add two well beaten eggs. Sift the flour, and begin with one pint, and tw^o slightly heaping teaspoon- fuls baking powder; add more flour as you beat. When thick enough to handle, take a small piece in the hand, make into a ball, and roll; then place in buttered pans. Bake light brown in a moderate oven. SPLENDID EGOLESS COOKIES. MRS. E. S. BOALT. Two cups sugar, one cup butter, one cup sweet milk, one teaspoon soda, one teaspoon vanilla, one pinch salt, just enough flour to roll them out. HARD COOKIES. MRS. SALMON. One and one-half cups granulated sugar, one cup butter, three eggs, one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk, flour enough to roll out thin; sift granulated sugar on top, and gently roll it in. COOKIES. MRS. LIZZIE MARTIN. One cup butter, one pint sugar, three eggs, three table- spoons water, two pints flour, two teaspoons baking pow- der, nutmeg to taste. 118 KECIPES TRIED AND TRUE. MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS. Three eggs, two cups sugar, one cup butter and lard, two- thirds cup sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with vanilla. Use flour enough to roll. Stir only with a spoon. MOLASSES COOKIES. MRS. C. E. MARTIN. Whites and yolks of two eggs (beaten separately), one cup brown sugar, one cup melted lard and butter, one cup New Orleans molasses, one dessert spoon of ginger, one dessert- spoon soda, four tablespoons boiling water, flour to stiffen. Do not roll too thin. GINGER NUTS. MRS. BECKIE SMITH. Two cups molasses, one cup sugar, one cup shortening, one tablespoonful soda in a little milk, ginger to taste, flour to stiffen, and roll. GINGER SNAPS. MRS. HARRY TRUE. One cup molasses (scalded), one cup brown sugar, one cup butter, one tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup water, flour to roll out stiff. GINGER COOKIES. MRS. JACOB HOBERMAN. One pint of molasses, one cup of sugar, one cup of lard, one pint of sour milk, one tablespoon of soda, one table- spoon of ginger, one tablespoon of cinnamon, three eggs. GINGERBREAD AND SMALL CAKES. 119 GINGER COOKIES. MRS. CHAS. MOORE. One pint New Orleans molasses, and one cup butter; let come to a boil; take from fire, and cool, then dissolve an even tablespoonful soda in hot water. Pour into molasses, and stir. Mix in enough flour to roll, and two tablespoons ginger. GINGER COOKIES. FLORENCE ECKHART^ •One cup brown sugar, one pint molasses, one-half pint lard, one-half ounce alum, one-half pint warm water, one ounce soda, two tablespoons ginger, flour enough to stiffen, and roll. Beat an egg well, and spread on the top of cakes 3ust before baking, SUGAR SNAPS. MRS. SUSIE SEFFNER. One cup butter, two cups sugar, three eggs, one teaspoon soda, one tablespoon ginger, SAND CAKES. MRS. ABBIE A. LUCAS. One pound corn starch, one-half pound butter, one pound sugar, eight eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a cream; then add one egg and a little corn starch alternately until the whole is in. Bake a light brown in patty pans, in a quick oven. They are im> proved by frosting. 120 RECIPES TRIED AND TRUE. COCO AN UT COOKIES. MRS. A, A, LUCAS- Two cups sugar, one cup butter, oue-half cup sour cream, cue-fourth teaspoon soda, two eggs; mix as soft af you can; roll thin, and bake quick. Make an icing of whites of four eggs, one pound of sugar, and as much grated or desiccated cocoanut as you can stir in. Spread on cookies after they are baked. LEMON CRACKERS. MRS. A. O. JOHNSON. Three cups of sugar, one cup of lard, one pint of s^veet milk, two eggs, five cents' worth of lemon oil, five cents* worth of baking ammonia. Pound the ammonia fine, and pour on it half a teacup of boiling water. Mix as stiff as bread; roll out, and cut. HICKORY NUT MACAROONS. m'rS. W. C- RAPP AND MRS. ABBIE A. LUCAS, One cup of nut kernels (chopped fine), one cup of light brown sugar; rub well together one-half cup flour, one egg (beaten light); mix well, and drop with a spoon on buttered dripping pan. Bake with a slow fire. Mrs. Josie Yager adds to this a pinch of baking pow^der. HICKORY MACAROONS. MRS. W,H. ECKKART, Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons water, one-half teaspoon baking powder, two cups hickory nut meats. GINGERBREAD AND SMALL CAKES. 121 COCO AN UT MACAROONS. MRS. J. C. WALTERS. Two-thirds cup white sugar, oue-half cup water; boil as for candy; reitiove from the fire; stir iu oue-half pouud crys- talized cocoanut; then add by degrees the beateu whites of three eggs. Mix thoroughly with a spoou; drop and spread in small cakes on buttered tins; bake until slightly browned. CHOCOLATE MACAROONS. MRS. ECKHART. One cake German sweet chocolate, one egg, one cup su- gar, one-half cup milk, one lump butter size of a walnut. HICKORY NUT COOKIES. OZELLA SEFFNER. Two cups coffee A sugar, three eggs, one cup butter, one cup sweet milk, one pint nut kernels (chopped fine), two large teaspooufuls baking powder, one tablespoon vanilla, flour to roll out. Bake in moderate oven. HICKORY NUT COOKIES. ANN THOMPSON. Two cups brown sugar, two eggs, one-fourth cup butter, two cups hickory nuts, three tablespoons water, one tea- spoon baking powder, flour to stiffen very stiff. HICKORY NUT CAKES. MRS. O. \V. WEEKS. One cuj) meats, one cup sugar, one and one-half cups 17 122 RECIPES TRIED AND TRUE. flour, one egg, a piuch of baking powder; roll thin, and cut into small cakes. Bake in quick oven. CREAM PUFF8. MRS. T. H. LINSLEY. Two cups water boiled with one cup butter, one and one- half cups flour; let stand until cool; then stir in five eggs, one at a time; drop on tins by the spoonful, and bake. Open one side, and put in this — Cream. — Two cups milk, one cup sugar, three eggs, and one-half cup flour. Cook like custard, and flavor with lemon. Ivlfeolljb. FLORENCE ECKHART. White of one egg (beaten stiff), one teaspoonful of bak- ing powder to the white of an egg; thicken with powdered sugar to drop from the spoon; add one small cup of nuts. Flavor to taste. Drop on buttered pans, and bake until light brown on top. DELICACIES. 123 DELICACIES. Custards for supper, and an endless host of other such lady-like luxuries." — Shellev. APPLE FLOAT. MRS. M. E. WRIGHT. To one quart apples, stewed and well mashed, put whites of three eggs (well beaten), and four heaping tablespoons of sugar; beat together for fifteen minutes. Serve with cream. FLOAT. FLORENCE TURNEY. One pint milk, one tablespoon corn starch, yolks of two eggs. Beat yolks, and add one tablespoon cream, one cup coFfee A sugar* Flavor when cool. FLOAT. FLORENCE TURNEV. Put two quarts of milk into a tin bucket, and place in a ket- tle of boiling water, ^yhile waiting for milk to boil, take the yolks of four eggs, beat, and add one tablespoonful of cream 124 RECIPES TRIED AND TRUE. or milk, one cup of coffee A sugar, two teaspoon fuls of i-ifted flour; beat this to a creanjy mixture. When the niilk boils, take some of it, stir into the mixture, and then slowly pour this mixture into the rest of the boiling milk, stirring all the time. Put on the lid of the bucket; let boil for a few minutes. Flavor with vanilla. When cool, put in dish. Take the whites of four eggs; beat stiff; add granu- lated sugar; beat quite a while. Flavor Avith vanilla. Spread this over the top of the float, and on top of this put bits of CHARLOTTE RUSSE. A very nice recipe for charlotte russe made with gelatine is as follows: Use one pint of cream whipped till light, one ounce of gelatine dissolved in one gill of hot milk, the well beaten whites of two eggs, one small teacupful of powdered sugar, and any flavoring preferred. Mix the eggs, sugar and cream together, and then beat in the dissolved gelatine. The milk should be quite cold before it is added to the other ingredients. Line a dish with slices of sponge cake, or with lady fingers, and fill with cream. Set it on ice to cool. LEMON SPONGE OR SNOW PUDDING. # OZELLA SEFFNER. One-half box gelatine, juice of three lemons, one pint of cold water, one-half pint of hot water, two teacups of sugar^ Avhites of three eggs. Soak one-half box of gelatine in one pint of cold water ten minutes; then dissolve over the fire, adding the juice of the lemons with the hot water and su- gar. Boil all together two or threeminutes; pour intoadish, and let it remain until nearly cold and beginning to setj then add the whites of eggs, well beaten, and whisk ten minutes. When it becomes the consistency of sponge, wet DELICACIES. - 125 the inside of cups with the white of egg, pour in the sponge, and set in a cold place. Serve with thin custard, made w^ith the yolks of four eggs, one tablespoonf ul of corn starch, one-half teacup of sugar, one pint of milk, teaspoonful of vanilla. Boil until sufficiently thick, and serve cold over the sponge. LEMON JELLY. GAIL HAMILTON. One-half box gelatine, one-half pint cold water, one-half pint boiling water, one-half cup sugar, juice of two lemons. ORANGE JELLY. MRS. O. W. WEEKS. Take six large, juicy oranges, one lemon, one pound loaf sugar, one-half ounce gelatine. Dissolve the sugar in one- half pint of water. Pour one-half pint boiling water over the gelatine, and when dissolved, strain it. Put the sugar and water on the fire. When it boils, add the gelatine, the juice of the oranges, and the lemon, with a little of the peel. Let come to a boil; then strain in molds to cool. ORANGE JELLY, MRS. L. D. HAMILTON. Soak one box gelatine in half pint cold water until soft; add one cup boiling water, juice of one lemon, one cup su- gar, one pint orange juice; stir until sugar is dissolved; then strain. 126 RECIPES TRIED AND TRUE ORANGE SOUFFLE. MRS. GEORGE TURNER. Pare and slice eight oranges, boil one cup sugar, one pint milk, three eggs, one tablespoon corn starch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten; put on top, and brown in oven. Serve cold. ORANGE CREAM. MRS. S. E. BARLOW. Take half a box of gelatine, and cover with eight table- spoonfuls of cold water, and soak a half hour. Stand the gelatine over the teakettle for a few minutes to melt; then add it to a pint of orange juice, and a cup of sugar, and strain. Turn this mixture into a dish, and stand in a cool place, watching carefully, and stirring occasionally. Whip a pint of cream to a stiff' froth. As soon as the orange gel- atine begins to congeal, stir in the whipped cream; turn into a mold, and stand it over in a cold place. Served with an- gel's food, it makes a most delicate dessert. BAVARIAN CREAM. MRS. CHAS. MOORE. One can shredded pineapple, and one cup sugar; let come to a boil; one-half box gelatine dissolved in a cup of warm water. When milk becomes warm, stir gelatine into pineapple, and add one pint of whipped cream. Whip all together thoroughly, and set away in a cold place. AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET. Fill a saucer with fresh peaches, finely sliced, or straw- DELICACIES. 127 berries, carefully picked aud selected; over this, place a measure of ice-cream, vanilla flavor. Cover all with pow- dered sugar to the depth of one-fourth inch. Eat with spoon (if your income is over twenty thousand dollars, you can use a strawberry fork). Serve with angel's food, or almond macaroons. JELLIED FRUIT. MRS. RETTA LUCAS. Soak two-thirds box gelatine in one-half cup cold water; stand until dissolved; pour one-half teacup hot water over the dissolved gelatine." Take the juice of two lemons, two oranges, one and one-half cups sugar. Separate one orange into smallest dimensions, removing the seeds. Lay bananas, cut in small pieces, and malaga grapes with the oranges in the bottom of mold; strain the liquid over these, and set to cool. GELATIiNE, WITH FRUIT. MRS. W. H. ECKHART. Take one ounce box of gelatine; put to soak in a pint of cold water for an hour. Take the juice of three lemons, and one orange, with three cups of sugar; add this to the gelatine, and pour over all three pints of boiling water; let this boil up once, stirring all the time. Take two molds of the same size, and pour half your jelly into each. Stir into one mold half a cup of candied cherries, and into the other one pound of blanched almonds. The almonds will rise to the top. Let these molds stand on ice, or in a cool place until thoroughly set — twenty-four hours is best. When ready to serve, loosen the sides, and place the almond jelly on top the other, on a fruit platter. Slice down, and serve with whipped cream. 128 RECIPES TRIED AND TRUE FRUIT RECIPE FOR HOT WEATHER. Remove the rind of two lemons, and cut the lemous in small pieces; add two cups of sugar, one pint of boiling wa- ter, three tablespoons of corn starch; mix with a little milk; put them all together, and boil slowly for five minutes. Cut into small bits four oranges; put in a deep dish, ready for the table, and sprinkle over them a little fine sugar; pour the lemon compound over them. When cold, whip whites of two eggs; add a very little sugar. Flavor with lemon extract. Put in ice box to cool. FRUIT SALAD. CARRIE LINSLEY. Place a layer of sliced oranges in the bottom of a glass dish; then a layer of bananas; one of pineapple; sprinkle confectioner's sugar between layers; continue this until the dish is nearly full; then pile high with fresh grated cocoanut. FRUIT SALAD. CARRIE LINSLEY. Two oranges, two peaches, two bananas, a few slices of pineapple, one-half pound of mixed nuts, one-fourth pound of figs, candied cherries, juice of three lemons, one-half box of gelatine, one pint of boiling water, two cups of sugar, Avhipped cream to make clear; avoid stirring. KENTUCKY PUDDING. MAMIE FAIRFIELD. Custard. — Two quarts milk, six eggs, two tablespoons corn starch, one cup sugar, a pinch salt, one tablespoon van- illa; add to this one quart whipped cream, one pint each candied or preserved cherries, pineaj)ple, and strawberries. DELICACIES. 129 Let custard cool before adding cream and fruit. Freeze as ice-cream. PEACH ICE-CREAM. NELL LINSLEY. One pint new'milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches, and put through the colander). Let cream and milk come to a boil; add sugar, and cool; add peach pulp, and freeze. FROZEN ORANGES. Rub the rinds of four oranges in a pound of loaf sugar; peel one dozen oranges; take out the pulp; add it to sugar with the juice of three lemons; set it on ice two hours; then a quart of ice water, and freeze hard, and serve in glasses. A DAINTY DESSERT. Frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer, and is prepared by mix- ing and freezing, the same as water ices, then working and cutting the fruits, and using without straining. FROZEN CHERRIES. Stone one quart of acid cherries; mix them with two pounds of sugar, and stand aside one hour; stir thoroughly; add a quart of ice water; put in the freezer, and stir rapidly until frozen; beat smooth; set aside half an hour, and serve. That is the way to make frozen cherries. FROZEN AMBROSIA. To make frozen ambrosia, pare and slice a dozen sour or- 18 130 RECIPEiS TRIED AND TRUE. anges; lay iu a bowl; sprinkle with sugar; cover with grated cocoanut; let stand two hours; mix all together; freeze. T:ike up iu a large glass bowl; lay over the top thin slices of orange; sprinkle with cocoanut and sugar. FROZEN PEACHES AND PLUM8. Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds from a quart of sour plums; mash, and add to the peaches. Work the kernels of both to a paste; add them to the sugar and fruit; let stand two hours; then add a quart of ice water; stir, and freeze. This is a delicious dish. PINEAPPLE SOUFFLE. Pare, and remove the eyes from two good-sized pineap- ples; then chop into bits, and sprinkle with one-half pound of sugar; let the whole stand until quite soft; then mash, and strain through a fine sieve. To one quart of juice so obtained, add one quart of water and twelve eggs, which have been rubbed to a cream with one and one-half pounds of sugar. Put the mixture in a farina kettle, and cook till it assumes the thickness of soft custard; then strain, and beat briskly till cold. Freeze, and serve w^ith sweet cream, flavored with fruit juice. BISQUE ICE-CREAM. Put in a farina kettle one quart of good sweet cream, three-quarters of a pound of sugar, and one tablespoonf ul of vanilla extract, and allow the mixture to cook till the water in the outer kettle boils; then remove from the fire. Brown two ounces of macaroons in a moderate oven; cool, and roll to a fine powder; stir into the cream, and when cold, freeze. DELICACIES. 13 1 LEMON ^HERBERT. MRS. G. H. WRIGHT. To one quart of sweet milk, add one pint of sugar, the well beaten whites of two eggs, and the juice of three lemons. Add the lemon juice after it commences to freeze. LEMON ICE, MRS. H. T. VAN FLEET. To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemons, and juice of two oranges; beat the whites of six eggs to a stiiT froth. Put the syrup in the freezer; then add the beaten whites. Freeze same as ice- cream. Stir constantly until sufficiently frozen. APRICOT ICE. ALICE FAIRFIELD. Make syrup same as lemon ice; add one can of apricots (mashed fine), three lemons, and juice of one orange, if Avanted. Freeze same as lemon ice. ORANGE SHERBERT. M. E. BEALE. One tablespoon of gelatine, one pint of cold water, one cup of sugar, six oranges or one pint of juice, one-half cup of boiling water. Soak the gelatine in one-half cup of cold water ten minutes. Put the sugar and remainder of cold water in a large pitcher; squeeze the juice into the pitcher; add it to the gelatine after it is dissolved; strain into the can, and freeze. { 132 RECIPES TRIED AND TRUE. ^ CONFECTIONS. •' Sweet meats, messengers of strong prevailment in an unhardened youth." — Shakespeare, TO BLANCH ALMONDS. Put them into cold water, and allovv it to come to a boil- ing point; then remove the skins, and throw them into cold water a few moments to preserve the color. For salted almonds, prepare as above; put into a dripping pan with some lumps of butter; set into a moderate oven until nicely browned. Sprinkle. over them some salt, and toss until thoroughly mixed. Peanuts may be prepared in same manner. CONFECTIONS. 133 CHOCOLATE CREAMS. MRS. EDWARD E. POWERS. Two pounds XXXX confectioners' sugar, one-fourth pound grated cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix all to- gether, and roll into small balls; let stand one-half hour; then dip into the chocolate, prepared thus: One-half cake Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the butter; mix in the chocolate. When cool, dip the creams in, and set on a buttered plate to harden. VANILLA TAFFY. MRS. EDWARD E. POWERS. Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring un- til it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares. DANDY TAFFY. MIRIAM DeWOLFE. Three cups brown sugar, one cup water, one cup white sugar, one tablespoonful vinegar. AVhen nearly done, add one tablespoonful vanilla. Pour into buttered tins. CHOCOLATE CARAMELS. MRS. NED THATCHER. One cup of sweet milk, two cups of brown sugar, two cups of molasses, one pint of water, a tablespoon of butter. Flavor to taste. Two ounces of chocolate just before tak- ing from the fire. 134 RECIPES TRIED AND TRUE. MOLASSES CANDY. MRS. DR. FISHER. Take one quart of molasses (maple is best); boil until it is crisp when put in water; then stir in one teaspoonful of soda dissolved in a little warm water; stir until well mixed. Pour into buttered pans. Pull part until white, and make into sticks. In the remainder put roasted corn, peanuts, walnuts, almonds, or hazelnuts. COCOANUT DROPS. MRS. DR. FISHER. Grate the white part of a cocoanut, the whites of four eggs (well beaten), one-half pound of sifted sugar. Flavor with lemon or rose. Mix as thick as can be stirred. Make in balls, putting them about one inch apart on paper on baking tins. Put into a quick oven; take out when they begin to look yellow. BUTTER SCOTCH. MRS. EDWARD E. POWERS. Two cups brown sugar, two cups molasses, two table- spoonfuls butter, two tablespoonfuls vinegar. Boil until it threads; then pour into shallow pans to harden. PICKLES. 135 PICKLES. " Peter Piper picked a peck of pickled peppers."— Mother Goose. FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT, Make a brine of cold water and salt strong enough to bear lip an egg; heat boiling hot, and pour over pickles; let stand twenty-four hours; then take out, and wipe dry. Scald vinegar, and put over; let stand twenty -four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard seed, six cents' worth ginger root, six cents' worth cinnamon and allspice, one tablespoon celery seed, alum size butternut. Scald, pour over, and tie up in jars. CUCUMBER PICKLES. MRS. H. T. VAN FLEET. Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quantity of vinegar to use. Take them out 136 RECIPES TRIED AND TRUE. of water, wiping each one separately with dry towel; place in close layers in stone jar. To one gallon of vinegar, add one cup of salt, two tablespoons of pulverized,alum, same of cloves, allspice, mustard, and cinnamon; put all in vinegar, and let come to boil; pour this over pickles. When cool, place plate over, and add a weight. Pickles prepared in this way will keep nicely a year. CHOW-CHOW. MRS. ALICE KRANER. One quart green cucumbers (cut lengthwise), one dozen small cucumbers (whole), one dozen small onions, one large cauliflower, one quart small green tomatoes. Put the cu- cumbers in brine for three days; the rest scald in salt and w^ater; add pepper and other spices to taste. Two and one- half quarts vinegar, two and one-half cups sugar, one cup flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour, and mustard. Pour this over the whole bottle, and seal. CHOW-CHOW. MRS. C. C. STOLTZ. Two quarts small cucumbers, two quarts small onions, two cauliflowers, six green peppers; cut all, and put in salt and water four hours; then scald, and drain. Paste. — Six tablespoonfuls mustard, one tablespoonful tumeric, one and one-half cups sugar, one cup flour. Mix all well together; add cold vinegar to wet it up; pour into two quarts of boiling vinegar. Pour this on pickles; mix thoroughly, and put in cans. PICKLED ONIONS. MRS. DR. FISHER. Peel small white onions, and boil them in milk and water PICKLES. 137 ten minutes; drain off the milk and water, and pour over the onions, scalding spiced vinegar. PICKLED PEACHES. MRS. DR. FISHER. Wipe ripe but hard peaches until free from down; stick a few cloves into each one; lay in cold spiced vinegar. In three months, they will be nicely pickled, and retain much of their natural flavor. MANGO PICKLES. MRS. W. H. ECKHART. Use either small rauskmelons or sweet peppers; take out the insides, and lay them in strong salt water twenty-four hours; drain well. For filling, cut cabbage fine; salt it; let it stand one hour; wash with clear water, and drain well; add celery seed and ground cinnamon to taste. Fill the mangoes; tie closely; pack in stone jars. Then to one gal- lon of good cider vinegar, add three pounds of brown sugar; heat, and pour over the mangoes; repeat the heating of vin- egar two or three mornings in succession. MIXED PICKLES. MAUD STOLTZ. Two hundred little cucumbers, fifty large cucumbers, three tablespoonfuls black mustard seed, three tablespoon- fuls white mustard seed, three tablespoonfuls celery seed, one dozen red peppers, two pounds sugar, one quart French mustard, one bottle English chow-chow, one quart little on- ions, vinegar to cover. Cook slowly for one hour. TOMATO CHOW-CHOW. MRS. A. H. KLTNG. One-half peck green tomatoes, two large heads of cab- bage, fifteen onions, twenty-five ripe cucumbers, one pint of 19 138 RECIPES TRIED AND TRUE. grated horseradish, one-half pound of white nius>tard seed, one ounce of celery seed, one-half teacup each of ground pepper, tumeric, and cinnamon. Cut tomatoes, cabbage, onions, and cucumbers in small pieces, and salt over night. In the morning, drain off the brine; put on vinegar and wa- ter, half and half; let stand twenty-four hours; drain again; put in the spices. Boil two gallons of vinegar with three pounds of brown sugar; pour over while hot; do this three mornings; then add one-half pound of mustard; stir in when nearly cold. SPANISH PICKLE. MRS. W. H. ECKHART. Four heads of cabbage, one peck of green tomatoes, one dozen large cucumbers, one-half dozen sweet peppers (red), one- half dozen sweet peppers (green), one quart of small white onions; cut all these in small pieces, and let stand in brine over night; wash in cold v/ater, and drain. Cut six bunches of celery in small pieces. Dressing for the Pickle. — Two gallons of good cider vinegar, five pounds of brown sugar, five cents' worth of tumeric, five cents' worth of white mustard seed, one-half pound of ground mustard, one-half cup of flour, a table- spoon of whole cloves, and the same of stick cinnamon. Let the vinegar, sugar, and all the spices come to boiling point; add the chopped vegetables, and . one hundred small cucumber pickles that have been in brine over night. Cook one-half hour; then add the tumeric, ground mustard and flour mixed to a paste; cook five minutes longer. Bottle, and eat when your stomach craves it. CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE. One gallon each of chopped (very fine) cabbage celery PICKLES. 139 and sweet peppers; oue cupful of salt over peppers after be- ing chopped; mix well; let ^taiid two hours; wash thoroughly till water is clear to prevent coloring cabbage and celery. Mix together cabbage, celery, and peppers; to this add one tablespoonful of salt, one pint of white mustard seed (not ground), four pints of sugar, hot peppers to suit the taste. Put in jars for immediate use; in sealed cans to keep. Be- fore putting away, add one gallon of good cider vinegar, cold. GREEN TOMATO PICKLE. MRS. F. R. SAITER. Slice one peck of green tomatoes, and four green peppers; place in a stone jar in layers, sprinkling each layer thickly with salt; cover with boiling water; let stand over night; drain in the morning through a colander, and add four large onions sliced, with an ounce of whole cloves, one ounce of cinnamon, two pounds of brown sugar. Place all together in a preserving kettle; nearly cover with vinegar; boil slow until tender. Set away in a jar. Next day, if the syrup seems thin, drain off, and boil dow^n. Cover top of jar with a cloth before setting away. CUCUMBER PICKLES. KITTIE M. SMITH. Wash your cucumbers; then pour boiling water on them, and let them stand eighteen hours. Take them out, and make a brine of one pint of salt to one gallon of water; pour on boiling hot; let stand twenty-four hours. Then wipe them dry, and pack them in your jar. Put in slips of horse- radish, and what spices you like. Cover with cold cider vinegar. Put grape leaves on the top. They are ready to use in twenty-four hours, and if the vinegar is pure cider vinegar, will keep indefinitely. 140 RECIPES TRIED AND TRUE. CHOPPED PICKLE. MRS. S. A. POWERS. One peck green tomatoes, one dozen red sweet peppers, chopped fine; cover with salt water; let stand twenty-four hours; drain dry; add one head cabbage, one bunch celery chopped fine, one pint grated horseradish, one teacupful cloves, one teacupful black mustard seed, salt to taste, one pint or more very small cucumbers, or one- half dozen ordi- nary cucumbers cut into small strips; cover with cold cider vinegar. If desired to keep, seal in self sealers. CURRANT CATSUP. MRS. E. Five quarts juice, three pounds sugar; boil juice and su- gar until it thickens; then add one pint vinegar, tablespoon ground cinnamon and cloves, teaspoon each of salt and pep- per; bottle for use. You can use grape juice. FLINT PICKLES. MRS. LAURA MARTIN EVERETT. Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine of water and salt — one teacup of salt to a gal- lon of water; boil, and pour over the cucumbers; move brine nine mornings in succession; boil, and pour over; then wash in hot water, and put to drain. When cool, place in stone jars, one layer of pickles, and then a layer of grape leaves, some horseradish, and a few sliced onions, if you like the taste of onion. When your jars are full, make a syrup of good vinegar and sugar, sweetened to taste, and add stick of cinnamon, a little celery seed; boil, and pour over the pickles. Invert a plate or saucer, and put on a small weight; tie up closely. They will keep the year round, and are very palatable. PICKLES. 141 TO.AIATO CATSUP. MRS. G. LIVINGSTON. One gallon strained tomatoes, one quart good vinegar, one tablespoon each cloves, mustard, and cinnamon, a little salt, one teaspoon red pepper; cook one hour, and bottle. TOMATO CATSUP. MRS. ALICE KRANER. Two and one-half gallons ripe tomatoes; rub through a sieve; eight cups cider vinegar, one and one-half cups salt, two and one-half cups brown sugar, nine teaspoonfuls mus- tard, four teaspoonfuls ginger, five teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls black pepper, four teaspoonfuls cayenne pepper. COLD CATSUP. MRS. F. E. BLAKE. One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let stand two hours; rub through coarse sieve or colander; to this, add one-half pint grated horseradish, one large cup salt, one and one-half cups white mustard seed, one tablespoonf ul black pepper, one quart fine chopped cel- ery, one large teacupful chopped onions, one and one-half cups sugar, one tablespoonful ground cloves, one table- spoonful ground cinnamon, three pints good cider vinegar. Mix cold, and use immediately, or can, and it will keep for years. COMMON CATSUP. MRS. F. E. BLAKE. Cut up tomatoes, skins and all; cook thoroughly. When cool, rub through a sieve. To one gallon of tomato juice, 142 RECIPES TRIED AND TRUE. put a tablespooDful of salt, one tablespoonfu 1 of pepper, one tablespoonfiil of cinnamon, and one quart of good cider vin- egar. Cook until thick. GOOSEBERRY CATSUP. EVELYN GAILEY. Six quarts berries, nine pounds sugar, one pint vinegar, one tablespoonful each of cloves, cinnamon, and allspice. One-half the vinegar put on berries at first. When nearly done, strain, and add rest of the vinegar, and spices. Boil three or four hours. SPICED GRAPES. MRS. G. A. LIVINGSTON. One pound of fruit, one-half pound of sugar, one pint of vinegar, two teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoouful of alls23ice. Cook pulp and skins separately. PICKLED PEARS. MRS. F. E. BLAKE. To one gallon of moderately strong vinegar, add a small handful of cloves (not ground), several sticks of cinnamon, sugar enough to make vinegar quite sweet. Take small pears, and with a small pointed knife remove all blemishes, but do not pare them. Put vinegar on the stove. When it comes to a boil, fill kettle as full of pears as will boil; set on back of stove, and boil slowly for three and one-half hours; fill your cans, and seal while very hot. ROSA'S SWEET PICKLE. Nine pounds peaches, three pounds sugar, three quarts good cider vinegar. Peel the peaches; then put them with PICKLES. , 143 the sugar aud vinegar in a porcelain lined kettle; cook for five to ten minutes; put two cloves in each peach; add a lit- tle whole allspice. SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO. Wash the bunches carefully. Use two or three gallon jars. Put a thick layer of brown sugar on bottom of jar; then a layer of bunches of grapes; sprinkle on a few whole cloves, allspice, and stick cinnamon. Alternate layers of sugar and grapes as above until jar is full. Turn plate on top; put on weight; tie cloth closely over top; put in cool place. The grapes are nice served with cold meats. The syrup can be used for cake, puddings, mince pies, etc. Towards spring, strain all that is left in the jar through a flannel cloth; bot- tie it, and use through summer; use for dysentery. A few spoonfuls in ice water makes a pleasant drink for hot days. SPICED GOOSEBERRIES, MRS. C. C. CAMPBELLv Six quarts berries, nine pounds sugar. Cook one and one-half hours; then add one pint vinegar, one teaspoonful cloves, one tablespoonful cinnamon, one tablespoonful all- spice. CHILI SAUCE. MRS. M. E. WRIGHT. Twenty-four ripe tomatoes, eight onions, twelve green peppers, four tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon, two tablespoons ginger, one table- spoon cloves, four teacups vinegar; boil slowly two hours. 144 RECIPES TRIED AND TRUE. CANNED FRUIT AND JELLIES. " Will't please your honor, taste of these conserves? " — Shakespeare. CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE. For peaches, for instance, set on the stove a kettle of cold water — just enough so the can will not tip over; into this kettle, put one-half dozen nails to keep the can from touch- ing the bottom; then fill the can full of peaches, cut in halves; then fill the can with cold water; add tAvo table- spoonfuls of sugar, and set in kettle to boil; let boil until the fruit is tender, but not enough to break while cooking. When done nicely, put the top on the can, and set away. RASPBERRY JAM. MRS. E. S. Weigh equal parts of fruit and sugar. Put the fruit into a preserving pan, and mash with a silver or wooden spoon; CANNED FRUIT AND JELLIES. 145 let boil up; tlieu add the sugar; stir all the time while cook- ing. Strawberry or blackberry jam is made the same way. Thirty or forty minutes is sufficient time for cooking. TO PRESERVE PEACHES. L. D. Take equal portions of peaches and sugar; pare, stone, and quarter the fruit. Put the sugar with the peaches; let stand over night. In the morning, boil slowly in preserv- ing kettle one hour and three-fourths; skim well. TO PRESERVE QUINCES. L. D. Pare and core. Be sure you get out all the seeds. Boil the skins and cores one hour; then strain through a coarse cloth; boil your quinces in this juice until tender; drain them out; add the weight of the quinces in sugar to this syrup; boil, and skim until clear; then put in the quinces. Boil three hours slowly. TOMATO BUTTER. MRS. J. KISHLER. To one quart of tomato, add one pint of apple; put both through sieve; one quart of sugar, some ground cinnamon; cook until it begins to look like a preserve. ORANGE MARMALADE. MRS. DR. TRUE. To eighteen ripe oranges, use six pounds best white sugar. grate the peel from four oranges; reserve for marmalade. (The rinds of the remainder will not be used). Pare the fruit, removing the white skin as well as the yellow; slice 20 146 RECIPES TRIED AND TRUE. the oranges; remove all seeds. Put the fruit and grated peel into a preserving kettle; boil until reduced to a smooth mass; rub quickly through a colander; stir in the sugar; re- turn to the stove; boil fast, stirring constantly, one-half hour, or until thick. Put in glasses, or jars; cover closely when cold. CURRANT JELLY. MISS KITTIE SMITH. A French Confectioner's Recipe. — Allow one pound of sugar to one pint of juice. Boil the juice five minutes, and add the sugar, which has been previously well heated; boil one minute, stirring carefully. Always a success. CURRANT JELLY. MRS. DPv. TRUE. Weigh the currants on the stems. Do not wash them, but carefully remove all leaves, or whatever may adhere to them. Put a few of the currants into kettle (porcelain lined or granite iron); mash them to secure juice to keep from burning; add the remainder of the fruit, and boil freely for twenty-five minutes, stirring occasionally; strain through a three-cornered bag of strong texture, putting the liquid in earthen or wooden vessels (never in tin). Return the strained liquid to the kettle without the trouble of measur- ing; let it boil well for a moment or two; add half the amount of granulated or loaf sugar. As soon as the sugar is dissolved, the jelly is done. Put in glasses. PINEAPPLE JAM. Peel, grate, and weigh the apple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle thirty or forty minutes. CANNED FRUIT AND JELLIES. 147 CRABAPPLE JELLY. Boil the apples, with just enough water to cover them, uutil tender; mash with a spoon, and strain out the juice. Take a pint of juice to a pound of sugar; boil thirty min- utes, and strain through a hair sieve. ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM. Drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done, and you will add a novel and peculiarly delightful flavor to the jelly. CRABAPPLE MARMALADE. Boil the apples in a kettle until soft, with just enough water to cover them; mash, and strain through a coarse sieve. Take a pound of apple to a pound of sugar; boil half an hour, and put into jars. CRANBERRY JELLY. MRS. G. A. LIVINGSTON. One pound of sugar to each pint of juice; boil, and skim. Test by dropping a little into cold water; when it does not mingle with the water, it is done. APPLE JELLY. MRS. E. SEFFNER. Ten quarts of sour apples, stewed very soft in suflicient water to cover the fruit; drain over night through a flannel bag, without pressing; add one pint of sugar to each pint of juice, and three sliced lemons; boil twenty minutes; strain into glasses or bowls. 148 RECIPES TRIED AND TRUE. PEAR MARMALADE. MRS. E. SEFFNER. Excellent for Tarts. — Pare and core, then boil the pears to a pulp. Take half their weight of sugar; put it into the kettle with a little water; boil until like taffy; skim while boiling; add the pulp of the pears, about four drops of essence of cloves; boil up once or twice. PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO. Use one pound of granulated sugar to each quart of ber- ries. Make a syrup of the sugar, and sufficient water to moisten it. While boiling, drop in the berries, and let them boil ten minutes. Skim out the fruit, and put it on a plat- ter. Boil the syrup ten minutes longer; then pour it over the berries, and set where it will get the sun for two days. Put in jelly glasses, and seal. Made in this way, the fruit retains both color and flavor. TO PRESERVE RASPBERRIES AND STRAW- BERRIES. L. D. Put pound to pound of sugar and fruit; let stand over night. In the morning, boil all together fifteen minutes. Skim out the berries; boil the syrup till thick and clear; pour over the fruit. For millinery go to Jennie Thomas, the oldest and best. CANNED FRUITS AND JELLIES. 149 CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON. For every quart of strawberries, take one pint of sugar; add a tablespoonful or two of water. Let sugar dissolve; then add fruit, and let boil. Can immediately in air-tight glass cans. CHOPPED QUINCES. MRS. ELIZA DICKERSON. Pare the quinces; cut in small squares; cover with water, and stew until tender; pour into a colander, and drain. To each pint of the juice, add three-fourths pint of sugar. Let boil, and skim well for ten or fifteen minutes; then put in the quinces; cook until the syrup begins to jell. Put in glasses, and seal same as jelly. CANNED PINEAPPLE. MRS. LULU DANN. Take equal measurements of shredded pineapple and su- gar. Place in a crock alternately, a layer of shredded pine- apple and one of sugar; let this stand over night. In the morning, drain off the juice, and to three cups of juice, add one cup of water. After this mixture comes to a boil, put in the pulp of your pineapple, and let boil up (not cook). Seal in self sealing jars. 150 RECIPES TRIED AND TRUE. BEVERAGES. The cup that cheers, but not inebriates." " Polly, put the kettle on." COOLING DRINK FOR INVALIDS. MRS. RETTA LUCAS. Two teaspoonfuls arrow root wet with a little cold water,, three tablespooot'uls white sugar, juice of half a lemon, and a small piece of rind; stir quickly while you fill a quart pitcher with boiling water. This is a cooling and nutritious drink for the sick. RASPBERRY VINEGAR. MRS. E. S. To nine quarts of mashed berries, add one quart of good vinegar; let stand from four days to a week; then squeeze out the juice. Add one quart of sugar to each quart of juice. Boil fifteen minutes; then bottle tightly. CHOCOLATE. MRS. W. E. THOMAS. Scrape fine two ounces (two squares) unsweetened choco- CANNED FRUITS AND JELLIES. 151 late. Use Walter Baker & Co.'s No. 1 cbocolate. Put into a granite ware pan; add a small cup of sugar, a pinch of salt, and two tabl.:?spoons of hot water; let this boil, stir- ring it constantly, until it is smooth and glossy, like a cara- mel; then add one large pint of good rich milk, and one pint of hot water; let this come to a boil, stirring constantly; add a tablespoon of corn starch dissolved in a little cold milk or water. When this boils, serve at once, with whipped cream, flavored with a little vanilla. If you cannot have the whipped cream, pour your choco- late from one pitcher into another, or beat with a whisk un- til frothy. If you have to. use skimmed milk, take more milk and less water. Never omit the salt, as it is very es- sential to the flavor. COFFEE. EUGENE DeWOLFE. Allow one tablespoonful to each cupful. Moisten with whole or half well beaten egg; pour on half pint cold water; let this come to boiling point; then fill up with boiling wa- ter. - Stop up the nose of the coffee pot, and let stand on stove fifteen to twentv minutes. INVALID COFFEE. MRS. S. A. POWERS. Three cups warm water, one cup baking molasses. Take as much fresh, new bran as this will moisten (not wet); mix thoroughly, and brown in oven exactly like coffee; add to this two pounds of mixed ground Rio and Java coffee; then stir in three well baaten eggs. You will have about ten quarts of mixture when done. For Using. — Take one tablespoonful of this mixture to a cup of boiling water; let boil from fifteen to twenty minutes. 152 KECIPES TRIED AND TRUE. BREAD. 'The very staff of life; the comfort of the husbandj the pride of the wife. DRY YEAST. MRS. W. H. ECKHART, A large handful of hops put into one quart of water; cover, and let boil five minutes; strain over one pint of flour; beat until your arm aches, and the batter is smooth, ^yhen cool, add a cake of good yeast. When perfectly light, mix stiff with white corn meal, and a little flour; roll out on the kneading board; cut in cakes, and dry. Turn them often. EVER-KEADY YEAST. MRS. W. H. F. Four good-sized perfect potatoes; pare and grate them quickly. Pour boiling water over the grated potato until it thickens like starch; let cool a few moments; then stir in flour to thicken. When milk warm, put in one or two cakes of dry yeast, previously dissolved in a cup of water; let atand twenty-four hours. Use one pint of this with four BREAD. 153 pints of water for four loaves of bread. Make the sponge either at bed time, or early in the morning. Will keep in a cool place two weeks. SWEET YEAST. MRS. SUSIE SEFFNER. Bail four large potatoes in two quarts of water. When done, mash the potatoes, and add one cup of sugar, one-half cup of salt, one-half cup of flour. Boil one pint of hops in the water in which the potatoes were boiled until strength is out; then strain in the jar with other ingredients; stir well. When cool, add one cup of yeast, or one cake of dry yeast; let raise, and put in jar. Keep in cool place. GOOD BREAD. MRS. SUSIE SEFFNER. Take six good-sized potatoes; cook until very soft; take from the water, and mash until creamy; turn the water over the potato scalding hot, and stir in flour until the consist- ency of cake batter. When cool, stir in one cup of good yeast dissolved in a little warm water; let rise over night. First thing in the morning, heat two quarts of water milk warm; add to the yeast; then stir in flour to make a tliick sponge-; let rise; then work to a stiff dough; let rise again; knead down; let rise again; make into loaves. When light, bake from three quarters to one hour. This makes a large baking. AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON. For Three Loaves. — Take three medium-sized potatoes; boil, and mash fine; add two tablespoons of flour; scald with 21 154 RECIPES TRIED AND TRUE. potato water; add oue tablespoon of salt, one of lard, and two of sugar. Have oue quart of this, and when lukewarm, add oue cake of yeast, dissolved. Prepare this at noon; let stand till morning, stirring two or three times. In the morning, have the flour warm; mix till stiff enough to knead on the board, and knead thoroughly for half an hour; rub melted lard over top, and set in a warm place to rise. When light, make into loaves, handling as little as possible; rub melted lard over top, and let rise again. Bake fifty min- utes. When taken from the oven, rub the tops of loaves over with butter. This will keep the crust soft. COFFEE CAKE. MRS. U. F. SEFFNER. When the bread is ready for the pans, leave about what you would use for one loaf in the bowl; into that, work one- half cup butter, one-half cup sugar, the yolks of two eggs, and the white of one egg; work thoroughly; set to rise. When light, handle carefully; don't work or roll it; make into cakes with the hands; put into pie plates; grease the tops with butter; sprinkle on fine bread crumbs, sugar, and cinnamon, mixed. When perfectly light, bake twenty or twenty-five minutes. BREAD. MRS. BELLE BLAND. For Four Loaves of Bread. — -Peel five good-sized po- tatoes; boil until soft, and mash through a colander; then two tablespoonfuls of sugar, one of salt: and five pints of water. When about cold, add one and one-half medium- sized cakes of yeast, which have been well soaked. Let this stand in a warm place twenty-four hours. In the morn- ing, mix stiff; knead well; let it rise until light; mold into BREAD. 155 loaves, and when raised again, bake in a moderately hot oven one hour. COMMUNION BREAD. MRS. S. A. YOUNG. Take one pint flour, one-half teaspoonful baking powder, a little salt, a teaspoonful butter; rub all together, and then put in enough water to make a stiff dough. Cut dough in two pieces; roll to thickness of heavy pie crust; lay on white paper, and cut into strips one-fourth inch wide. Bake be- tween papers in slow oven. CINNAMON BREAD. Take flour as for making biscuit; add a cupful of yeast sponge, two well beaten eggs, a quart of lukewarm water, and a cupful of sugar. Salt and knead same as light dough, and set to rise. When it is ready to make out, roll into thin cakes; place in well buttered pans, and let it rise again. Bake to a light brown on top, and when done, spread a cream over it, as follows: White of an egg, beaten to stiff froth; add teaspoonful of ground cinnamon, and a table- spoonful of granulated sugar. When this is done, put the bread again in the oven to dry the cream. This is delicious, GRAHAM BREAD. MRS. A. C. AULT. Two cups graham flour, one cup buttermilk, one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful but- ter, a pinch salt. GRAHAM BREAD. One cup sponge, one cup warm water, one-fourth cup molasses, two tablespoons melted butter. Thicken with 156 RECIPES TRIED AND TRUE. equal quantities of graham, and flour just enough to form a loaf; then raise. ' BROAVN BREAD. MRS. MARY DICKERSON. Three cups of sweet milk, three cups of graham flour, one and one-half cups of corn meal, one cup of molasses, one teaspoon of salt, one teaspoon of soda. Steam for three hours in four one pound baking powder cans, with the covers on. BOSTON BROWN BREAD. MRS. JOHN ROBINSON. One and one-half pints sour milk, one cup baking mo- lasses, two teaspoonfuls soda (one in the milk, one in the molasses); beat well before putting together. One teaspoon - ful salt, four cups graham flour, one teaspoonful baking powder in the flour. Steam two and one-half hours; remove the lids, and set in the oven one-half hour. Five canfuls. BOSTON BROWN BREAD. MRS. S. E. BARLOW. One and one-half pints sour milk, one cup baking mo- lasses, scant teaspoon soda in each; foam separately. Four cups graham flour, one teaspoon baking powder, one tea- spoon salt. Put in one pound baking powder cans; steam two and one-half hours, and bake half hour. CORN BREAD. MRS. SAMUEL SAITER. Mix together one and two-third cups corn meal, one-third cup flour, one-fourth cup sugar, one teaspoonful salt. Beat BREAD. 157 two eggs until light, and add to them one cup sour milk, and one cup sweet milk in which one teaspoouful soda has been dissolved; mix thoroughly. Have the frying pan very hot, with two tablespoon fuls butter; pour the batter into it; then pour into this mixture another cup of sweet milk, but do not stir the cake. Place pan into hot oven, and bake one-half hour. CORN BREAD. xMRS. SALMON. Two heaping cups corn meal, one heaping cup flour, two teaspoons baking powder sifted with flour, whites and yolks of three eggs beaten separately, two and one-half cups sweet milk, one tablespoon melted butter, one tablespoon white sugar, one teaspoon salt. Bake steadily in a moderately hot oven. CORN BREAD. MRS. A. C. AULT. One and one-half pints corn meal, one-half pint flour, one tablespoonful sugar, one teaspoonful salt, two heaping teaspoons baking powder, one tablespoonful lard, one and one-fourth pints milk, two eggs. Sift together corn meal, flour, sugar, salt, and baking powder; rub in lard cold; add the egg] mix to a moderately stiff batter. Bake in rather hot oven thirty minutes. CORN BREAD. MRS. C. H. WILLIAMS. Two cups sweet milk, one egg, one and one-half teacups wheat flour, two teacups Indian meal, two tablespoonfuls sugar, a little salt, four teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda dissolved in warm water; add this last. Bake in gem pans in a quick oven. Darmody & McClure's Premium Corn Meal should be used w^ith these recipes. 158 KECIPES TRIED AND TRUE. CORN BREAD. MRS. F. E. H. SELLERS. One pint buttermilk, one pint corn meal, one pint flour, one teaspoonful salt, two teaspoonfuls soda in milk, six tablespooufuls molasses, one egg. Bake in slow oven thirty minutes. STEAMED CORN BREAD. MRS. CHAS. MOORE. Two cupfuls new milk, two cupfuls Indian meal, one and one-half cupfuls flour, two-thirds cupful New Orleans mo- lasses, one scant teaspoon soda. Mix flour, meal, and salt together thoroughly; then add milk, and beat till smooth. Dissolve soda in molasses; add to mixture; then put in but- tered pan; steam three hours, setting steamer over cold wa- ter. Put in oven fifteen minutes. POTATO RUSKS. MRS. E. S. JORDAN. Six good-sized potatoes cooked soft and then mashed, one- half cup butter and one-half cup lard mixed, one cup sugar, one-half cup cooled potato water, two tablespoons flour, one cup yeast. Mix the above; let rise, and then beat three eggs; put in, and work up. PENN RUSKS. MRS. A. C. AULT. One large potato. Make sponge same as bread in the evening. In the morning, add one pint of sweet milk, one cup white sugar, one-half cup butter, and more flour. Let rise again; knead out soft; let rise again; cut out; put in pans; let rise once more. Bake fifteen minutes. Best results obtained by using ''Electric Light Flour. 5r BREAD. 159 RAISED BISCUIT. MRS. M. A. MOORHEAD. One pint sweet milk, one-half cup butter, one tablespoon - ful sugar, one tablespoonful yeast, a little salt, whites of two eggs beaten stiff. Make the sponge at supper time. At bed time, work in flour to make a stiff dough. Put in warm place to rise over night. In the morning, turn it out on the kneading board; smooth out with the hand about one inch thick; cut in small cakes; let stand five minutes; put in oven; bake fifteen minutes. Delicious for breakfast. BEATEN BISCUIT. GAIL HAMILTON. One quart flour, one heaping tablespoonful lard, water to make stiff dough, a little salt. Beat well with rolling pin; work into flat biscuit; make a few holes in each with a fork. Bake in quick oven. TO MAKE RUSKS. MRS. G. H. WRIGHT. Oae quart of bread sponge, one coffee-cup white sugar, one teacup butter, two eggs, one pint sweet milk, a little salt. Beat the sugar and eggs well before adding the milk. Flour to knead well. PARKER HOUSE ROLLS. MRS. CHARLES MOORE. Rub one-half teaspoon of lard and one-half of butter into two quarts of sifted flour. Into a well in the center of flour, one pint cold boiled milk, and add one-half cup yeist or one cake dry yeast, dissolved in one-half cup warm water, one- half cup sugar, and a little salt. Set at one o'clock; make 160 RECIPES TRIED AND TRUE. up at two o'clock, and put in paus at half past four for six o'clock tea. Keep in warm place. BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET. To one pint of flour, add two teaspoonfuls of baking pow- der; sift together; add one heaping tablespoon of butter, and a pinch of salt. Use enough sweet milk to make a very soft mixture. Work the butter through the milk in the center of flour. Do not roll out on board, as the mixture is too soft, but make out by hand as you would light rolls. Avoid kneading. Bake in quick oven. DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER. Two tablespoonf Ills butter, two tablespoonfuls sugar, two eggs. Beat the three articles all together; add a little salt, one cup sweet milk, two cups flour, three teaspoonfuls bak- ing powder. Grease a large dripping pan with butter. Drop a tablespoonful in each place. Bake twenty minutes. GOOD IMUFFINS (CHEAP AND EASY). MRS. E. FAIRETELD. One egg, one cup milk, one tablespoon sugar, one table- spoon butter, two teacups flour, three teaspoons baking pow- der, one teaspoon salt. Mix yolk of egg, butter, and sugar; add then the flour, baking powder, and salt, sifted together; then white of egg, beaten well. Bake ten minutes in quick oven. Much of the success in baking depends upou having the iron muflin ring well heated on the top of stove before putting the batter in them. BREAD. 161 MUFFINS. MRS. W. C. BUTCHER. Three eggs beaten separately, one-half cup of sugar, two- thirds cup of butter, one pint of sweet milk, two heaping teaspoons of baking powder; add flour to make it as thick, as cake batter. n MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY. Two pints of flour, three tablespoons of sugar, one table- spoon of melted butter, one egg, one pint of sweet milk, three teaspoons of baking powder. Bake in a quick oven in muffin rings, or drop the dough from the end of your spoon as you do for drop cake. To be eaten hot. Try with a broom splint, as cake. Enough for four or five large persons. QUICK MUFFINS. MRS. S. E. BARLOW. One cup flour, one heaping teaspoon baking powder, one ^gg, two tablespoons melted butter, a little salt; mix all to- gether; before stirring them, add sufficient water to make a stiff batter. Bake in hot oven about fifteen minutes. MUFFINS. MRS. A. C. AULT. One cup sweet milk, one-half cup butter, one egg, one tablespoonful sugar, two teaspoonfuls baking powder, two and one-half cups flour, a pinch salt. " Ei^ECTRic Light Flour"' is guaranteed pure winter wheat flour. 22 162 RECIPES TRIED AND TRUE. MUFFINS. RrRS. T. H. LINSLEY. To each cup of flour, add two teaspoons of baking pow- der, large pinch of salt; moisten with sweet milk to the con- sistency of drop dough. Have muflin pans hot, with a tea- spoonful of butter in each. Bake ten minutes in hot oven. CORN MUFFINS. E. S. Make just as you do wheat muffins, using one-half wheat flour, and one-half corn meal. Graham muflins are made in the same manner, using equal parts wheat and graham flour. FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON. One pint bread crumbs. One pint milk; scald, and pour over bread crumbs at night to make a'batter. Four eggs, two cups or less flour, one-half cup or less butter. Bake like buckwheats. VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY. One pint rich sour milk, one well beaten egg, one large tablespoon flour, teaspoon soda, meal enough to make the mixture not quite as thick as for flour cakes. CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS. One and one-half pints sour milk, one good teaspoonful soda, one teaspoonful salt, one pint corn meal, one-half pint flour, one egg. BREAD. 163 ANNIE'S CORN CAKES. Oue egg, one pint of sour milk, one-half teaspoonful soda, pinch salt, one-half cup flour, corn meal to make not too stiff a batter. MUSH. W. R. C. To three quarts of boiling water, add salt to taste; stir in gradually sufficient corn meal to make it quite thick. Boil slowly one hour. Stir often, and beat well; that will make it light and smooth. Eat with cream, milk, and butter, or syrup. To fry when cold, cut in thin slices, and fry in lard and butter, mixed. TO FRY HOT MUSH. MRS. T. H. LINSLEY. Fry slices of bacon; remove the meat; drop in the mush by spoonfuls, and fry delicate brown. GERMICELLI. MRS. W. H. ECKHART. Stir germicelli into two quarts of boiling water until as thick as mush; add salt. Boil five or ten minutes, stirring constantly. Just before serving, you can stir in a cup of sweet milk, if you wish. When cold, slice, and fry same as corn mush. ' OAT MEAL CRACKERS. JENNIE L. HARRINGTON. Two cups oat meal (rolled oats is best), three cups flour, one cup shortening, one cup sugar, one cup water, one tea> spoonful salt, three teaspoonfuls baking powder; roll very thin. 164 RECIPES TRIED AND TRUE. LEMON CRACKERS. MRS. E. S. JORDAN. Two' and three-fourths cups of granulated sugar, one cup of butter, one pint of sweet milk, one cup of lard, three eggs, five cents' worth of lemon oil, five cents' worth car- bonate of ammonia, a pinch of salt. Mix stiff, and roll thin; stick with a fork, and bake in a quick oven. MILK TOAST. MISS H. W. Boil one quart of milk; stir into it two tablespoonfuls but- ter, mixed with one tablespoonful flour, and a saltspoonful salt. Let the whole boil five minutes. Have ready a dish of toasted bread; pour the milk over it, and serve hot. Nice for breakfast. FRITTERS. Separate four eggs; beat the yolks until light; add to them one quart of sweet milk, a little salt. Beat the whites very stiff; stir in one quart of flour, and the whites, half and half, with one teaspoonful of baking powder. In a table- spoonful of batter, place a slice of nice sour apple; drop into hot lard, and fry nice brown on both sides. Serve hot, with butter and syrup. Make oyster fritters the same way, using fine large oys- ters in place of apples. Orange FRiTTERS.-^Made in same way, using slices of orange instead of apple. Pineapple Fritters. — Made in same manner, only stir into the batter a pineapple, grated or chopped fine. BREAD. 165 SPANISH FRITTERS. MRS. E. S. Cut the soft of bread into pieces two or three inches long and one inch thick. Take one pint and a half of sweet milk; sweeten to taste; add six well beaten eggs, a little salt; dip the pieces of bread in the mixture; let them become well saturated. Fry in hot lard until a delicate brown. FOR CANNING CORN. MRS> MARTHA WRIGHT. To five pints green corn, add three pints water; cook five minutes; then dissolve three level teaspoons tartaric acid, and add to corn; cook a few minutes longer; then it is ready to can in new or nearly new tin cans. When preparing for table, drain off liquid; add a very little water; season and sweeten to taste. When boiling, add one level teaspoon soda dissolved in hot water. SCHMIER KASE, OLIVE BARKS. One gallon of sour milk; scald until crumbly; let drip until whey is separated from curd; mash fine; salt to suit the taste; add one pint of rich sour cream; stirtillall is thoroughly mixed together. The old reliable milliner— Jennie Thomas, 121 S. Main, 166 RECIPES TRIED AND TRUE. MEDICAL LORE AND INVALIDS' FOOD. " Simple diet is best, for many dishes bring many diseases." — Pliny. COUGH SYRUP. MARY FELTY. One quart of water, one handful of hops; boil these to- gether, and strain; put in this fluid a cup of sugar, and boil to a syrup; cut a lemon into it, and bottle for use. WHOOPING COUGH SYRUP. MRS. SARAK SAITER. One ounce flax seed, one ounce slippery elm, one ounce boueset, one ounce stick liquorice, one and one-half pounds loaf sugar, one pint Orleans molasses. Put first three in- gredients in thin muslin bag, and boil one hour in suflicient water to cover well. Dissolve the liquorice in one pint of water; then boil all together a few moments. Dose. — One teaspoonful every hour or two, as the case may require. MEDICAL LORE AND INVALIDS' FOOD. 167 WHOOPING COUGH SYRUP. MRS. K. E. H. SELLERS. One- half pint flax seed, two ounces lemon or one large lemon, two ounces honey; put all in the quart of water, and simmer half a day. When finished, there must be one quart of it. Dose. — One tablespoonful after each paroxysm of cough- ing, or six tablespoons a day. Keep in a cool place. COUGH SYRUP. MRS. ISABELLA CLARK. Worth Its WeicxHt in Gold.— One ounce each of com- frey of elecampane, liquorice, squills, dandelion, spikenard, sourdock, burdock, sarsaparilla, sweet anise seed; put these in vessel, and cover with water; boil until strength is out; strain, and add one cup of loaf sugar, and one quart of Or- leans molasses. Boil all together until thick as syrup. CHOLERA CURE. from an eminent doctor. One-half teaspoonful of chloroform in eight times as much water. This is one dose. Repeat as often as neces- sary. COUGH SYRUP. M. E. WRIGHT. One-half pint pure pine tar; two pounds loaf sugar, one pint pure cider vinegar. First make a syrup of sugar and vinegar; then add tar, and steep for one hour. FOR COUGH. M. E. WRIGHT. Take the buds of shell bark hickory, and make a tea, and drink. 168 RECIPES TRIED AND TRUE. CROUP REMEDY. MRS. G. H. WRIGHT. Take equal parts of sage and privet; steep well in water; add burnt alum size of a hickory nut; sweeten well with honey or loaf sugar. Dose. — Teaspoonful often as needed. TO OBTAIN THE JUICE OF AN ONION. Grate the onion on a coarse grater, and squeeze through a coarse cloth. FOR INFLAMMATORY RHEUMATISM. Take a pail of sweet oil; dissolve in it an ounce of saltpe- tre. Bathe the afflicted parts. GRANDMA'S LINIMENT. MRS. SAMUEL SATTER, One egg, beaten very light; then add one small pint of turpentine, and let stand over night. In the morning, add a small pint of vinegar, and shake well. Improves with age. Excellent for quakes and stitches. MRS. BASSETT'S LINIMENT, MRS. J. J. SLOAN. One-half gallon alcohol, one ounce oil of turpentine, one ounce oil of cedar, two ounces oil of sassafras, one ounce tincture of gueac, two ounces tincture of capsicum, one ounce gum of camphor, two ounces sulphuric ether, two ounces chloroform, three ounces aqua ammonia. LINIMENT. MRS. J. J. SLOAN. One twenty-five cent bottle of Mustang liniment, one MEDICAL LORE AN*D INVALIDS' FOOD. 169 ounce oil of cloves, cue ouuce oil of tansy, one ounce harts- horn, one ounce turpentine, one ounce alcohol; mix well, and cork tightly. . FOR RliEUMATISM. To one pint of gin, add one-half ounce of saltpetre. Dose. — One tablespoonful three times a day. CURE FOR STY. MRS. C. C. STOLTZ. Put a teaspoonful of soda in a small bag; wet in hot wa- ter, and lay on the eye at night. CURE FOR EARACHE. MRS. C. C. STOLTZ. Drop two or three drops of heated sweet oil in the ear. Take flannel cloth, and wet in hot water; lay it on the ear, with a dry one over it. Change the cloth when cold. AVill relieve instantly. TO REMOVE PIMPLES. MRS. ALICE KRANER. Take a small quantity of epsom salts; dilute with rain- water. Wash the face, and rub with the hands till dry. This will remove "black heads," also. REMEDY FOR CORNS. MRS. U. F. SEFFNER. A paragraph is going the rounds to the effect that linseed oil is a sure remedy for both hard and soft corns. If they are indurated and very painful, the relief it gives in a short time is most grateful. Bind on a piece of soft rag saturated with linseed oil, and continue to dampen it with the oil every night and morning until the corn can be removed easily and without pain. 23 170 RECIPES TRIEl^ AND TRUE. MISCELLANEOUS. HARD SOAP. MRS. DR. HAMILTON. Nine gallons rainwater, three boxes potash, fifteen pounds grease, one pound salsoda. Let water come to boil; put in the potash, and let dissolve; then put in the salsoda and grease. This is nice for scrubbing. FURNITURE POLISH, MRS. J. J. SLOAN. Equal parts of raw linseed oil and alcohol; color about a ruby color with a solution of red anoline; apply with a can- ton flannel cloth. To touch up the scratched or white places, let it stand and settle, using the red with c^rk. SILVER POLISH. MRS. E. Take five cents* worth of prepared chalk; mash, and mix with alcohol enough to soften, and roll into balls; place on dish to dry. This will make enough polish to last an ordi- MISCELLANEOUS. 171 nary family six months. Apply with dampened cloth; wash, and dry. TO CLEAN SILVER. MRS JOHN LANDON. Take a quart of water; add four tablespoonfuls of am- monia, and six tablespoonfuls of powdered chalk. Shake well before using. CLEANSING CREAM TO CLEAN CLOTHING. MRS. J. H. REED. Can be used on any material without changing color. One-fourth pound white castile soap, one-fourth pound am- monia, one ounce spirits of wine, one ounce ether. Cut the soap fine, and dissolve it over the fire in one quart of rain- water; remove from the stove; add the other ingredients, and four quarts of warm rainwater. Bottle, and cork tightly. This will make five quarts. Apply with soft cloth. TO COLOR BLACK. M. E. WRIGHT. For each pound of cloth, take an ounce of blue vitriol, one ounce of copperas dissolved in sufficient water. Boil your clothes half an hour; take out, and add one-half ounce of extract logwood, and boil one hour or more, with frequent airing. Put in sweet milk to set the color; let it remain several hours, and rinse well in clear water. TO KEEP MILK AND CREAM SWEET IN HOT WEATHER. MRS. T. H. LINSLEY. Scald the new milk gently, without boiling. I have kept cream sweet two days by making it pretty sweet, and scald- ing it. Keep in a cool place. 172 RECIPES TRIED AND TRUE. FOR CLEANING CARPET. MRS. NED THATCHER. One cake ivory soap, eight ounces salsoda, four ounces borax, one-half pint alcohol. Shave the soap, and dissolve in one gallon rainwater. When it comes to a boil, add the soda and borax. Boil fifteen minutes; pour out into a ves- sel, and add three and one-half gallons of warm soft water. When cold, add the alcohol. Ready for use in twelve hours. BORAX IN WASHING. LONDON FIELD. The washerwomen of Holland and Belgium, so proverb- ially clean, aud who get up their linen so beautifully white, use refined borax as a wjishing powder instead of soda, in the proportion of a large handful of borax powder to about ten gallons of boiling water; they save in soap nearly half. All the washing establishments adopt the same mode. For laces, cambrics, etc., an extra quantity of the powder is used, and for crinolines, (requiring to be made very stiff), a strong solution is necessary. Borax being a neutral salt, does not, in the slightest degree, injure the texture of the linen. Its effect is to soften the hardest water, and there- fore it should be kept on every toilet table. To the taste, it is rather sweet, is used for cleansing the hair, is an excel- lent deutrifice, and in hot countries is used in combination with tartaric acid and bi-carbonate of soda as a cooling bev- erage. Good tea cannot be made with hard water; all wa- ter may be made soft by a teaspoonful of borax powder to an ordinary kettle of water, in which it should boil. The saving in the quantity of tea used will be at least one-fifth. TO PREVENT GLASS BREAKING. SELECTED. Place lamp chimneys, tumblers and such articles in a pot MISCELLANEOUS, 173 filled with cold water, to which some cominon table salt has been added. Boil the water well, and allow it to cool slowly. When the articles are taken out and washed, they will resist any sudden change of temperature. FACTS FOR HOUSEKEEPERS. COPIED. 1. Charcoal is recommended as an absorber of gases in the milk room where foul gases are present. It .should be freshly powdered, and ke})t there continually. 2. A teaspoonful of borax put in the last water in which clothes are rinsed, will whiten them surprisingly. Pound the borax so it will dissolve easily. 3. One teaspoonful of ammonia to a teacup of water ap- plied with a rag, will clean silver or gold jewelry. 4. Clear boiling water will remove tea stains. Pour the water through the stain, and thus prevent its spreading. 5. Salt will curdle new milk. In preparing porridge, gravies, etc., salt should not be added until dish is prepared. 6. Paint stains that are dry and old may be removed from cotton or woolen goods with chloroform. First cover the spot with olive oil or butter. 7. Rainwater and soap will remove machine grease from washable fabrics. 8. Fresh meat beginning to sour will svreeten if placed out of doors over night. 9. Boiling starch is much improved by the addition of sperm or salt, or both, or a little gum arable dissolved. 10. Milk which has changed may be rendered fit for use again by stirring in a little soda. 11. Fish may be scaled easier by first dipping them into boiling water for a minute, 12. Kerosine will soften boots and shoes that have been hardened by water, and render them pliable as new. 174 RECIPES TRIED AND TRUE, STATISTICS FOR THE COOK. HOW LONG THINGS SHOULD BE BAKED, BOILED AND FRIED. BAKING. NEW YORK TIMES. Beans, eight to ten hours. Beef, sirloin, rare, eight to ten minutes per pound. Beef, sirloin, well done, twelve to fifteen minutes per pound . Beef, long or short fillet, twenty to thirty minutes. Beef, rolled rib or rump, twelve to fifteen minutes per pound. Biscuit, ten to twenty minutes. Bread, briek loaf, forty to sixty minutes. C?.ke, plain, twenty to forty minutes. Cake, sponge, forty-five to sixty minutes. Chickens, three to four pounds, one to one and one-half hours. STATISTICS FOR THE COOK. 175 Cookies, ten to fifteen iniuutes. Custards, fifteen to twenty minutes. Duck, tame, forty to sixty minutes. Fish, six to eight pounds, one hour. Gingerbread, twenty to thirty minutes, Graham gems, thirty minutes. Lamb, well done, fifteen minutes per pound. Mutton, rare, ten minutes per pound; well done, fifteen minutes per pound. Pie crust, thirty to forty minutes. Pork, well done, thirty minutes per pound. Potatoes, thirty to forty-five minutes. Pudding, bread, rice and tapioca, one hour. Pudding, plum, two to three hours. Rolls, ten to fifteen minutes. Turkey, ten pounds, three hours. Veal, well done, twenty minutes per pound. BOILING. Asparagus, fifteen to twenty minutes. Bass, ten minutes. Beans, shell, one to two hours. Beans, string, two hours. Beef, a la mode, three to four hours. Beets, young, forty-five to sixty minutes. Blue fish, ten minutes per pound. Brown bread, three hours. Cabbage, young, thirty to forty-five minutes. Carrots, forty-five to sixty minutes. Cauliflower, thirty to forty-five minutes. Celery, thirty to forty-five minutes. Chickens, forty-five to sixty minutes. Clams, three to five minutes. Codfish, six minutes per pound. 17() RECIPES TRIED AND TRUE. , i Coffee, three to five minutes. ! Corn, green, five to eight minutes. * I Corned beef, four to five hours. / j Eggs, three to five minutes. \ Eggs, hard boiled, fifteen to twenty minutes. j Fowls, two to three hours. Haddock, six minutes per pound. Halibut, cubical, fifteen minutes per pound. i Ham, five hours. j Hominy, one to two hours. ; Lamb, one hour. i Macaroni, twenty to thirty minutes. \ Oatmeal, one to two hours. J Onions, thirty to forty-five minutes. - Oysters, three minutes, ' Oyster plant, thirty to sixty minutes. ' Parsnips, thirty to forty -five minutes. \ Peas, fifteen to twenty minutes. j Potatoes, twenty to thirty minutes. I Rice, fifteen to twenty minutes. j Salmon, cubical, fifteen minutes per pound. \ Small fish, six minutes per pound. Smoked tongue, three to four hours. Spinach, twenty to thirty minutes. j Squash, twenty to thirty minutes. ; Sweetbreads, twenty to thirty minutes. I Tomatoes, fifteen to twenty minutes. Turkey, two to three hours. i Turnips, thirty to forty-five minutes. j Veal, two to three hours. ' Wheat, one to three hours. BROILING. \ Chickens, twenty minutes. ' STATISTICS FOR THE COOK. 177 Chops, eight minutes. Steak, four to eight minutes. Fish, five to fifteen minutes. FRYIJNG. Bacon, three to five minutes. Breaded chops, four to six minutes. Croquettes, one minute. Doughnuts, three to five minutes. Fish balls, one minute. Fritters, three to five minutes. Muffins, three to five minutes. Small fish, one to three minutes. Smelts, one minute. WEIGHTS AND MEASURES. Four teaspoonfuls of liquid equal to one tablespoouful. One pint of liquid equals one pound. Two gills of liquid equal one cup, or one- half pint. Two round tablespoonfuls of flour equal one ounce. Four cups of bread flour equal one quart, or one pound. One cup of butter equals one-half pound. One pint of butter equals one pound. One tablespoouful of butter equals one ounce. Butter size of an egg equals two ounces. Ten eggs equal one pound. Two cups of granulated sugar equal one pound. Two and one-half cups of powdered sugar equal one pound. 24 178 RECIPES TRIED AND TRUE. INDEX. I'AGE ] Menus 8 \ Sunday Breakfast 8 | Plain Dinufi 9 ! Old-Fashioiifd Thanksgiving I Dinner 9 Family Dinners tor a Week .. . 9-10 1 Breakfasts n j A Few plain Dinners 12 Soup 23 Preface 13 Fine 14 Roast Beef 14 Be in 15 Bouillon 15 I.emon Bniiillon 15 Corn 16 Noodle 16 Oyster Stew 16 Potato 16 'Jom ito 17 Vegetable i8 Veal 18 Fish and Oysters. .. 20 Accomp intments of Fish 20 Kule for Selecting Fish 20 Baked F'ish 20 Codfish with Egg 21 Codrlsh witii Cream 21 Slivered i.'cdfish... 21 Codfish Balls 21 Fried Fish 22 Oysters on To.ist 22 Escaloped Oysters 22 Steame ; < iysters 23 Oyster Gumbo 23 < )yster Pie 23-24 Fried Oysters 24 P.gs in Blanket 24 Sour Fish 25 Salt Herring 25 •saliTion T.oaf 25 Savice for F'ish 26 Sour Sauce for Fish 26 Brodefl Oysters 26 Oxen Fried Fish 26 Escaloped Salmon 26 PAGE Fowl and Game 27 Accompaniments 27 To Cook Chicken 27 Drop Dumplings for Veal or Chicken 28 Jellied Chicken 28 Fried Chicken 28 Chicken Pie 28-29 Drop Dumplings for Chicken. 29 Chicken on Biscuit 30 Roast Turkey 30 Turkey and Dressing 31 Boned Turkey 31 Roast Ducks and Geese 32 Apple Stuffing 32 Chestnut Dressing 32 Plain Stuffing 32 Oyster Dressing 32 Sauce for Birds or Venison... 33 Potted Pigeons or Birds 33 Pigeons and Partridges 33 Rabbits 33 Meats 34 Accompaniments 34 To Boil 34 To Broil 35 Beefsteak 35 Stuffed Beefsteak 35 To Fry Steak 36 Beefsteak and Onions 36 Beefsteak and Mushrooms. .. . 36 Beef Loaf 37 Beef a la mode .... 37 Fried Liver 37 Potato and Meat Pie 38 Cold M eat Turnovers 38 Veal Cutlets 38 Veal Loaf 38 Veal Stew 39 Dressing for roast of Veal 39 Veal and Ham Sandwich 39 Pot Roast 40 To Roast Pork 40 Scrapple 40 Spiced Meat 40 Batter Pudding with Beef R'st 41 Boned Shoulder of Mutton 41 To Fry Ham 42 Ham Toast 42 tNDEX 179 Boiled Ham 42 Tongue 43 Forcemeat Balls 43 Veal Loaf 43 Sweet Breads 44 Sweet Breads with Peas 44 Pickle for Beef, etc >. 44 To Cure Beef. 44 EGETABLES Beets String Beans, Acid Dresring Baked Beans Cold Slaw with Onion Cabbage Green Corn Patties Corn Oysters Potatoes "Au Gratin" . . . . Potato Croquettes Whipped Potatoes Lyonnaise Potatoes. Escalloped Potatoes Mashed Sweet Potatoes Browned Sweet Potatoes Sweet Potatoes, S'th'rn Fash'n Dried Pumpkin Stewed Rice New England Succotash Turnips To Stew Turnips Tomato Macaroni For Canning Corn 45 45 45 46 46 46-47 47 47 47 48 48 48 49 49 49 50 50 50 50 51 51 51 165 Eggs 52 How to Preserve 52 Soft Boiled 53 French Omelettes 53 Omelette 53 Plain Omelette 53 For an Invalid 54 Sardelled 54 Stuffed 54 Salads , and Salad Dressing 55 Lettuce 56 Lobster 56 Sandwich Filling 56 Chicken 56-57-58 Bean, 59 Tomato 5y Cucumber 59 Potato 59-60 Cabbage. 6p Potato Salad Dressing 60 Salad Dressing 61 Weymouth Salad Dressing. ... 61 Mayonnaise 61 Puddings 62 Apple 62 Apple Batter 62 Apple Roll 63 Bird's Nest 63 Chocolate ^3 Cottage 64 Cup 64 Corn Starch 64 Golden , .. 65 Steamed Indian 65 Baked Indian 65 Fruit 66 Fig 66 English PUim 67 Orange 6j Oceanica Pudding Peach . . . Cold Custard> with Renuet.. .. Potato Queen Rice . . Presbyterian Peach Tapioca Topioca Cream... Tapioca Pudding, with Apples Suet ., Troy . , 67 68 68 6d 69 69 69 69 70 70 60 7T-72 72 Pies 73 74 74 74 74 Crust Custard , Orange Cream Chess , Cream ... 75 Corn Starch 75 Chocolate 76 Lemon . 76-77-78-80-81 Mince Meat 78-79 Pumpkin 79-80-81 Blue Stocking Pumpkin .. 80 Fig Tarts 8t Plum 81 M olasses 82 Raisin 82 Cheese 83 Welsh Rare-Bit 83 Cheese Fonda 83 Cheese Sandwich 84 Cheese Sticks 84 Cheese Straws 84 Cheese Wafers 84 Schmier Kase 16- Cakes 85 Delicate 86 White 86-87 Snow 87 Loaf 87-92 Silver 87 Gold 88 Angel's Food 80-89 Angel 88 Sunshine 89 Cold Water 89 Bride's 90 Sponge 90-91 Lemon 91 M arble 91 Pound 91 Hickory Nut 92-95 Mother's Old-Fashioned 92 180 RECIPES TBIED AND TRUE Raisin 93 Dried Apple Fruit Q3 Ajtijie Fruit 94 ("offee 94-95 Raised 95 Fruit 95-96-97 Black Wedding 97 White P>uit .... 97 Layer Cakes. . 98 White 98 Yellow 98 Blackberry Jam . . 98-99 Grape ....... 99 Chocolate 09-100-101 Cream 101-102 Custard 102 Lemon Cream 103 Ice-Cream 103 Jelly. 103-108-109 Fig 104 Neapolitan 104 Maple 104 Vanity 105 Devils' Food 105 Delmonico's 106 English Walnut 106 Columbia ic6 Favorite Snow 107 Orange 107 Tea 107 Ribbon 107 White 108 Icing 109 Frosting without Eggs 109 Fig Filling for 109 GlNGERBREA]> AND Small Cakes.. 110 Gingerbread 110-111-112 Fried Cakes it2 Doughnuts II 2-1 13-114 Crullers 114 Ginger Cakes 114 Cookies 115-116-117-118-119-120-121 Ginger Nuts... 118 Ginger Snaps 118 Sugar Snaps 119 Sand Cakes 119 Lemon Crackers 120 Macaroons 120-121 Cream Puffs 122 Kisses 122 Delicacies 123 Flf)at 123 Charlotte Russe 124 LemonSponge orSnowPudding 124 Lemon Jelly 125 f Jrange Souffle 126 Cream 126 Ambrosia for One 126 Fruit 127-128 KentucKy Pudding 128 Peach Ice-Cream 129 Frozen Oranges 129 A Dainty Dessert 129 Frozen Cherries 129 Frozen Amljrosia 129 Frozen Peaches and Plums. . . . 130 Pineapple Souffle 130 Biscjue Ice-Cream 130 Lemon Sherbert 131 Lemon Ice 131 Apricot Ice 131 Orange Sherbert 131 Confections 132 To Blanch Almonds 132 Chocolate Creams 133 Taffy 133 Chocolate Caramels 133 Molasses Candy 134 Cocoanut Drops 134 Butter Scotch 134 Pickles 135 For Six Hundred 135 Cucumber i35-'39 Chow-Chow i36-«37 Pickled Onions 136 Pickled Peaches 137 Mango 137 Mixed 137 Spanish 138 Celery, or French 138 Green Tomato . 139 Chopped 140 Flint 140 Catsup 140-141-142 Spiced Grapes 142-143 Pickled Pears 142 Rosa's Sweet 142 Spiced Gooseberries 143 Chili Sauce 143 Canned Fruit and Jellies 144 In General 144 Raspberry J am 144 To Preserve Peaches 145 To Preserve Quinces 145 Tomato Butter 145 Marmalade 145-147-148 Jelly 146-147 Pineapple Jam 146 Straw berries 148-149 Raspberries 148 Chopped (Quinces 149 Canned Pineapple 149 Beverages 150 For Invalids 150 Raspberry Vinegar 150 Chocolate 150 Coffee 151 Invalid Coffee 151 Bread 152 Yeast 152-153 Bread ' 53-154-155-156 Coffee Cake 154 Corn Bread 156-157-158 Rusks 158-1 1;9 Biscuit 159-160 INDEX . 181 Rolls 159-160 Muffins 160-161-162 Annie's Corn Cakes 163 M ush 163 Germicelli 163 Milk Toast 164 Fri tiers 164-165 Medical Lore and In- valids' Food 166 Cough Syrup 166-167 Whooping Cough Syrup 166-167 Cholera Cure 167 For Cough 167 Croup Remedy 168 To Obtain Juice of an Onion.. 168 For Inflamatory Rheumatism 168-169 Liniment 168 Cure for Sty 169 Cure for Earache i6g To Remove Pimples 169 Remedy for Corns 169 Miscellaneous 170 Hard Soap 170 Polish 170 To Clean Silver 171 Cleansing Cream 171 To Color Black 171 To Keep Milk and Cream Sweet 171 For Cleaning Carpet 172 Borax in Washing 172 To Prevent Glass Breaking. . . 172 Facts for Housekeepers 173 Statistics 174-177 W. H. ECKHABT_ ^^^_The Peoi^e's Clothier, Campbell Block, Corner Main and Center ^ts. WE'RE ALWAYS RlGhT IN PRICES AND STYLES D. R. CRISSINGER ^- ^- QUIGLEY. CRISSINGER 6- QUI6L.EY, Attorneys ar\di Counselors at La.Tsr, Office Northwest Corner Public Square, over Eckhart's, caivif>be:i.l block, - marion, ohio. C. NEGLEY. Re-opened September 4th, 1893. R. VAN HORN. THE i