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 . LC'MPILHD BY 
 
 The Light Bearers' Circle 
 
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 The King's Daughters 
 

 COMPILED BY 
 
 The Light Bearers' Circle 
 
 OF 
 
 The King's Daughters 
 
 ^ 
 
 "She put forth a bill of fare that might kindle 
 exhilaration in the heart of a misanthrope." — Nicholas 
 Nickleby. 
 
 
 Published by 
 
 The Silver Cross Publishing Co. 
 
 158 West 23D Street 
 
 NEW YORK CITY 
 
 \\\ 'A X ■ 
 
Ai' 
 
 / 
 
 q^o;>\ 
 
 COPYRIGHT 1893 
 
 BY 
 
 MRS. S. A. HOUGHTON 
 
 AUBURN, N. Y. 
 
 
BREAKFAST. 
 
 Fruit. 
 
 Cocoa. Coffee. 
 
 Codfish Balls. Fricassee Chicken. 
 
 Creamed Potatoes. 
 
 Steamed Oatmeal. Graham Gems. 
 
 Rice Griddle Cakes with Maple Syrup. 
 
 LUNCH. 
 
 Curry. Saratoga Fried Potatoes, 
 
 Biscuits. Chicken Croquettes. 
 
 Lemon Jelly. Olives. 
 
 Cocoanut Cookies. Banana Cake. 
 
 Tea. Coffee. 
 
THE ROYAL COOK BOOK. 
 " A good dinner brings out all the softer side of man." 
 
 DINNER. 
 
 Chicken Soup with Celery. 
 Veal Loaf. ^Nlint Sauce. 
 
 Baked Potatoes. 
 Creamed Turnips. 
 Spiced Currants. 
 Lemon Pie. 
 
 Ice Cream. 
 Sponge Cake. Watermelon. 
 
 Coffee and Whipped Cream 
 
 Sweet Potatoes. 
 Baked Tomatoes- 
 Mixed Pickles. 
 Tapioca Cream. 
 
 Cake. 
 
 Good sister let us dine and never fret." 
 
REOIRES. 
 
 t 
 
 ISrcat). 
 
 YEAST. 
 
 Three tablespoons flour, two of sugar, one of salt. 
 Pour over about one quart of boiling water, and, when 
 cool, add three yeast cakes, previously soaked in luke- 
 warm water, and let rise. Then take one dozen or fifteen 
 large potatoes, boil, mash and put through a colander 
 with about three quarts of water alternating first hot then 
 cold, until the potatoes are through the colander. When 
 cool add the above; put in warm place and let rise. Then 
 bottle up and keep in cool place. Three cups of the 
 yeast will make two loaves of bread. In the morning mix 
 yeast with flour and knead into a hard loaf and let rise. 
 Then put into bread tins and let rise again before baking. 
 As the yeast gets old add a very little soda at each time 
 using. Bread to be nice and palatable should be kneaded 
 a long time; the object of kneading the dough is to break 
 all the bubbles of gas and make the bread fine grained ; 
 this work can be expedited by frequently slashing the 
 dough with a sharp knife during the process of kneading. 
 
 WHITE BREAD. 
 
 Have ready two quarts sifted flour. Then prepare the 
 mixing as follows. Take one quart of milk and scald. 
 Stir in a piece of lard or butter the size of an egg and two 
 tablespoonfuls sugar, also add salt. Set to cool until only 
 milk warm. Dissolve cake of compressed yeast in a little 
 
6 THE ROYAL COOK BOOK. 
 
 water and add to the above, and stir all into the flour.. 
 Knead twenty minutes, cover with bread towel and let 
 rise. When it is sufficiently light, knead a little and make 
 into loaves and let rise again. Bake forty minutes. 
 Water may be used in place of milk. 
 
 WHITE BREAD. 
 
 Boil and mash fine six potatoes. Add to this half a cup 
 of flour and wet with boiling water from which the potatoes 
 were taken, stirring briskly until the ingredients are well 
 mixed. This batter should not be very thick when hot. 
 Set away to cool and when lukewarm add a yeast cake 
 (Twin Brothers preferred) dissolved in a little water. 
 Set in a warm place to rise. This sponge may be made- 
 at noon and it will be light enough at tea time to use for 
 the bread sponge. Make a sponge of a quart of tepid 
 water, a piece of lard the size of an egg, salt and flour 
 to make a nice batter. Add the potato sponge which must 
 be of a frothy lightness,beat well and let rise. Knead into 
 bread before retiring. Knead again early in the morning 
 and put in tins. This bread dough makes delicious rolls.. 
 
 BROWN BREAD. 
 
 One pint sour milk, one teaspoon soda, a little- 
 molasses, thicken with Graham flour and a little corn. 
 meal. Bake in a loaf. 
 
 CORN BREAD. 
 
 One cup sweet milk, one cup sour milk, one cup wheat 
 flour, one -half .cup molasses, teaspoon soda, a little salt 
 and corn meal to make a batter of such thickness as ma}^ 
 be poured into a tin. 
 
 GERMAN BREAD. 
 
 One pint milk boiled, one half teacup sugar, two-thirds 
 teacup soft yeast, two tablespoonfuls lard. Make a rising 
 with the milk and yeast. When light put in the sugar 
 and shortening with flour enough to make as soft a. 
 dough as can be handled. Flour the paste-board well, roll 
 
THE ROYAL COOK BOOK. 7 
 
 out about half an inch thick. Put this quantity into two 
 large pie tins, make a dozen indentures, with the finger, 
 on the top, put small piece of butter in each, and sift over 
 the whole one tablespoonful sugar mixed with one tea- 
 spoonful cinnamon. Let this stand until perfectly light. 
 Bake in a quick oven fifteen or twenty minutes. 
 
 GRAHAM BREAD. 
 
 One quart white bread sponge, half a cup sugar, a little 
 salt, stir in Graham flour until it is as stiff as can well be 
 stirred with an iron spoon ; put into a greased tin and let 
 rise. Bake in a quick oven. 
 
 GRAHAM BREAD WITHOUT YEAST, 
 
 One cup sweet milk, one cup sour milk, one teaspoon 
 soda, one half cup molasses, a little salt; stir in Graham 
 flour to make a thick batter. Bake in a quick oven. 
 This recipe may be used for Graham gems. 
 
 JOHNNY CAKE. 
 
 Small half cup sugar, a pinch of salt, two small cups 
 sour cream or milk, one coffee cup Indian meal, one tgg^ 
 one-half teaspoon soda, flour enough to make such con- 
 sistency as can be poured into tin. 
 
 SUET JOHNNY CAKES. 
 
 One and one-half cups buttermilk or very sour milk, 
 one teacup maple sugar, one-half cup flour, one teaspoon 
 soda, a half teaspoon salt. Stir in a sufficient quantity of 
 Indian meal to make a stiff batter and add a cup of 
 chopped suet. Bake in a quick oven thirty minutes. 
 
 IROII0 anb Bi6cuit0^ 
 
 BAKING POWDER BISCUIT. 
 
 One quart flour before sifting. Put into it three tea- 
 spoonfuls baking powder; rub into the flour a piece of 
 
« THE ROYAL COOK BOOK. 
 
 lard the size of an egg, add a little salt. Wet with water 
 as soft as can be handled. Do not knead more than is 
 necessary. Butter may be used. Have a very quick 
 oven if you wish light biscuit. 
 
 CREAM BISCUIT. 
 
 One cup sour cream, one cup sweet milk, one teaspoon 
 soda, one teaspoon cream of tartar, a small teaspoon salt. 
 Stir in flour to make a dough. Mix as soft as can be 
 handled, roll to a half inch in thickness, cut in round 
 cakes and bake in a quick oven. Sour milk may be used 
 in place of sweet by adding a little more soda. 
 
 PARKER HOUSE ROLLS. 
 
 Two quarts flour, one pint milk, one cup yeast, or one 
 yeast cake dissolved in a little lukewarm water, four 
 tablespoons melted lard, a little salt. Warm the milk and 
 add lard, sugar, salt and half the flour. Mix this at nine 
 o'clock in the morning. At twelve stir in the remainder of 
 flour. At half-past three roll about half an inch thick, cut 
 and spread lightly with butter. Raise until twenty minutes 
 of six. Bake in hot oven twenty minutes. 
 
 RUSKS. 
 
 One and one-half cups milk, one-half cup sugar, half a 
 yeast cake dissolved in half cup water. Make a sponge. 
 Let it rise over night. In the morning add half cup sugar, 
 half cup butter, a little cinnamon and half teaspoon soda. 
 Stir in flour enough to roll in the hands. Make in the 
 shape of biscuit, place in tins and let rise. 
 
 ffircaMaet ant) Zca 'Bmntice. 
 
 APPLE FRITTERS. 
 
 Three eggs beaten very light, one quart milk. Make a 
 thin batter. Add a little salt and the grated rind of one 
 
THE ROYAL COOK BOOK. 9 
 
 lemon. Pare, core and slice thin one quart nice tart apples ; 
 add to the batter and drop by spoonfuls in boiling lard. 
 Serve with maple syrup. 
 
 BUNS. 
 
 At noon take one cup warm, one cup cold water, one 
 €up yeast, one cup sugar, and flour to make a batter 
 about as thick as for griddle cakes. Let rise until night; 
 then add one cup sugar, one cup butter, currants, salt 
 and flour enough to knead. Let it rise until morning, 
 then roll in small pieces and put in baking pans. Let 
 them rise two or three hours. Bake in a quick oven. 
 
 CLAM FRITTERS. 
 
 Take raw clams, chopped fine. Make a batter with the 
 liquor, an equal quantity of sweet milk, four eggs to each 
 pint of liquid and flour sufficient to stiffen. Fry like 
 other fritters. 
 
 CORN CAKE. 
 
 One pint sweet milk, one-half cup sugar, one-half cup 
 butter, two cups meal, three cups flour, three eggs, two 
 teaspoonfuls baking powder. 
 
 CORN MEAL MUSH. 
 
 Put two quarts water over the fire, salt to taste. When 
 it boils stir in sifted corn meal by the handful, letting it 
 sift through the fingers slowly. Stir rapidly all the while 
 and keep batter boiling. When it becomes very stiff set 
 on back of the stove and boil slowly a few minutes. 
 Serve with syrup or cream and sugar. This is nice when 
 cold, sliced, and fried in hot lard or butter. 
 
 CORN OYSTER CAKES. 
 
 One dozen medium sized ears of corn. Grate, add four 
 <eggs, yolks and whites beaten separately; a little salt; 
 
lO THE ROYAL COOK BOOK. 
 
 beat corn and yolks thoroughly together; stir in the 
 whites, stiffly beaten, very gently. Fry in half butter and 
 half lard. Drop in the hot fat in quantity the size of a 
 medium oyster. 
 
 CURRV. 
 
 Take cold meat — beef, veal or chicken, cut up in small 
 pieces with one onion sliced thin. Put in water to cover it^ 
 and cook until very tender, then add a piece of butter, salt, 
 curry to taste. Thicken with a small tablespoonful flour; 
 last add the juice of one lemon. Serve with boiled rice. 
 
 GRAHAM GEMS. 
 
 One cup of hot water poured over three tablespoons of 
 shortening. When melted, add one cup of sweet milk^ 
 a little salt, half a cup of sugar, two teaspoons baking: 
 powder, mixed with sufficient Graham flour to make a. 
 batter not very stiff. Let the gem irons be hot, put ia 
 batter and bake quickly. 
 
 GREEN CORN FRITTERS. 
 
 Take twelve ears of sweet corn, instead of grating, slit 
 each row of kernels through the middle from end to end^ 
 and scrape out the pulp. Add three eggs, one teacup- 
 flour, one heaping teaspoonful baking powder, a little 
 salt and pepper. If necessary add a little milk. Cook: 
 as pancakes over a hot griddle. 
 
 HOMINY MUFFINS. 
 
 To one cup well cooked hominy add one well beaten 
 egg, three tablespoonfuls melted butter and two-thirds 
 cup of milk. Stir into the mixture two cups of flour, into 
 which has been sifted two teaspoonfuls baking powder. 
 Mix and bake in muffin rings in a quick oven. 
 
THE ROYAL COOK BOOK. II 
 
 MOTHER S MUFFINS. 
 
 One egg, one pint of sweet milk, a little salt, two table- 
 spoons sweet cream, flour to make a batter which will 
 drop from the spoon and not drip. Bake in muffin rings. 
 
 STEAMED OAT MEAL. 
 
 One half-pint oat meal, a teaspoon salt. Put in a two- 
 quart basin and pour over it one quart boiling water; put 
 in a steamer and steam two hours. Do not touch until, 
 done. 
 
 STRAWBERRY SHORTCAKE. 
 
 Use recipe for baking powder biscuit. Roll out into 
 two cakes and spread first one with butter and then place 
 over it the second ; then bake quickly. When done open; 
 and put in berries. Whipped cream is nice with this. 
 
 STRAWBERRY SHORTCAKE. 
 
 One quart flour, one-half coffeecup butter rubbed into 
 the flour, two teaspoonfuls of cream of tartar, one tea- 
 spoonful soda, milk to make a soft dough. Roll out, mark 
 off in squares with a knife, and bake in pie tins. When 
 the cakes are taken from the oven split them with a sharp 
 knife and butter them. Cover one-half with a layer of 
 sugared berries mashed just enough to start the juice. 
 Lay upon this another half and cover with berries as be- 
 fore. Proceed until the pile is complete. Cut in wedge 
 shaped pieces and serve hot. 
 
 WAFFLES. 
 
 Two cups milk, three cups flour, two eggs, one tea- 
 spoon cream of tartar, one-half teaspoon soda, one small 
 pinch of salt and a tablespoonful melted butter. If this 
 batter is too stiff, add melted butter. Bake in waffle 
 irons. 
 
12 THE ROYAL COOK BOOK. 
 
 '"Tis nought in making, 
 'Tis all in baking." 
 
 BREAD GRIDDLE CAKES. 
 
 Cover one pint of stale bread with cold water and let 
 stand over night. In the morning mash very fine, add one 
 pint sour milk, one teaspoon soda, one egg, a little salt 
 •and flour to make as stiff as ordinary batter cakes, 
 
 BUCKWHEAT CAKES. 
 
 Put two yeast cakes, previously soaked, into a pint of 
 tepid w^ater with wheat flour enough to make a stiff 
 batter. When light put into a jar and add one quart 
 warm water, a little salt and enough buckwheat flour to 
 thicken it. In the morning thin the batter with sweet or 
 sour milk, in which is dissolved a little soda if sweet milk 
 and more soda if sour. The best thing for greasing the 
 griddle is a piece of raw salt pork. The cakes must be 
 turned as soon as they are a light brown on the under 
 side, or as soon as bubbles form on the upper side. 
 
 FLAPJACKS. 
 
 One-half cup sour cream, one-half cup sour milk, one 
 teaspoon soda, one egg, salt and flour to make a batter. 
 The egg may be omitted. Sweet milk may be used with 
 three teaspoons baking powder, one egg and a little 
 shortening. 
 
 RICE GRIDDLE CAKES. 
 
 One cup cold boiled rice, one cup flour, a little salt, two 
 -eggs, milk to make a medium thick batter. Beat to- 
 gether and bake on a hot griddle. 
 
THE ROYAL COOK BOOK. 1 3 
 
 fIDeate anb Saucee^ 
 
 FRICASSEE CHICKEN AND CHICKEN PIE. 
 
 If you have a large chicken and a small family, make a 
 fricassee with plenty of rich, highly seasoned gravy» 
 Break open hot baking powder biscuit and lay on a 
 platter, lay on the neck, back, wings and part of the 
 breast and pour over all plenty of gravy. This makes 
 the first day's dinner. For the next dinner take what is 
 reserved with any that is left, make more gravy by 
 adding cream and butter, pepper and salt and a pinch 
 of sugar; heat hot, line a baking dish with a crust made 
 as you would baking powder biscuit; put in the chicken 
 and bake. 
 
 FRIZZLED BEEF. 
 
 Put a piece of butter in a frying pan, then put in the 
 beef and let it brown. Pour in hot water, put two table- 
 spoonfuls of flour in a little milk, put in a beaten egg and 
 boil up once. 
 
 OYSTER DRESSING. 
 
 Two quarts of bread crumbs, pour a little water over 
 them, season with salt, pepper and butter and one pint of 
 oysters, sage to taste. 
 
 SAUSAGE. 
 
 Ten pounds of pork, two ounces of salt, one ounce of 
 black pepper, one-half ounce powdered sage, one grated 
 nutmeg. One-third of the pork should be fat. The 
 shoulder of the pig is the best to use. 
 
 SCALLOPED OYSTERS. 
 
 To one quart of oysters containing one-half cup of 
 liquor, add in three layers one quart cracker crumbs, one- 
 half cup of butter, three tablespoonfuls rich cream, a little 
 salt and pepper. 
 
14 THE ROYAL COOK BOOK. 
 
 VEAL LOAF. 
 
 Three and one-half pounds of raw veal, chopped fine, 
 six crackers, rolled fine, three raw eggs, a piece of butter 
 size of an egg, a small slice of salt pork, a little salt and 
 pepper. Mix in form of loaf and put bits of butter over 
 it. Sprinkle rolled cracker over the top, and bake two 
 hours, basting often. 
 
 SAUCES. 
 
 CAPER SAUCE. 
 
 Put one teaspoonful of butter in a frying pan to melt. 
 Do not brown. Add one tablespoonful of flour. Stir 
 until smooth. Now add one pint of broth in which the 
 leg was boiled. Stir constantly until it boils and is 
 smooth. Add two large spoonfuls of capers, salt and 
 pepper to taste. 
 
 DRAWN BUTTER. 
 
 Put a cup of milk into a stew pan, let it heat to boiling. 
 Work a tablespoonful of flour into half a teacup of butter, 
 pour over it a cup of boiling water. When smooth add it 
 to the boiling milk, let it simmer five minutes. 
 
 FISH SAUCE. 
 
 Heat a cup of vinegar, stir into it half a cup of butter 
 and a teaspoonful of made mustard, with a little pepper. 
 
 MINT SAUCE. 
 
 Chop a bunch of fresh mint, mix with a teaspoonful of 
 sugar, and vinegar to moisten. Serve with roast lamb. 
 
 PARSLEY SAUCE. 
 
 Dip a bunch of parsley into boiling water, cut it fine 
 and stir it into drawn butter. 
 
THE ROYAL COOK BOOK. 1 5 
 
 Jfisb. 
 
 BAKED FISH. 
 
 Wash and dry the fish, spread it out in a dripping pan, 
 the skin side down. Cover with thin slices of salt pork 
 and put a little vinegar in the bottom of the pan. Bake 
 until thoroughly done. 
 
 BOILED FISH. 
 
 Wring a cloth from hot water, flour it well, wrap it 
 about the fish, and place it in the boiling water. Boil 
 gently, allowing ten to fifteen minutes for each pound of 
 fish. Serve with sauce. 
 
 CODFISH BALLS. 
 
 One pint of codfish, one pint of mashed potatoes, mix 
 well with one egg, one teaspoonful butter and pepper to 
 taste. With a large fork beat mixture light, make in 
 small balls, dip into beaten egg and cracker crumbs and 
 fry in butter. 
 
 SCALLOPED FISH. 
 
 Two pounds fresh cod, boiled day before using. Flake 
 fine with fork. One cup grated bread. Place fish and 
 bread in layers; season with salt and pepper. Pour milk 
 or cream over dish and sprinkle with cracker crumbs. 
 Bake in hot oven one-half hour. 
 
 Croquettee. 
 
 CROQUETTES. 
 
 One pint chopped meat, one pint bread crumbs, one 
 onion, two eggs. Season with salt and pepper. Have 
 quite moist and make in thin cakes. Fry in butter. 
 
1 6 THE ROYAL COOK BOOK. 
 
 CHICKEN CROQUETTES. 
 
 Three cups of chopped chicken, one cup of soft bread 
 crumbs, two eggs, pepper and salt to taste. Mix well 
 together and form into pear-shaped balls. A little 
 chopped parsley may be added. Roll them in egg, then 
 in cracker, and fry in lard in a wire basket as dough- 
 nuts. 
 
 FISH CROQUETTES. 
 
 Take cold fish of any kind, separate from the bone and 
 chop fine. Add a little seasoning, an egg, a very little 
 milk and a teaspoon of flour. Brush with an egg, roll in 
 bread crumbs and fry in hot lard. 
 
 LOBSTER CROQUETTES. 
 
 To the meat of a well boiled lobster, chopped fine, add 
 pepper, salt and powdered mace. Mix with this one- 
 fourth as much bread crumbs, well rubbed, as you have 
 meat; make into balls with two tablespoonfuls melted 
 butter. Roll this in beaten egg, then in pulverized 
 cracker and fry in butter, and garnish with crisp parsley. 
 
 Soup0. 
 
 BEAN SOUP. 
 
 Soak one quart of dried beans over night. In the morn- 
 ing add a quart of cold water and set them where they 
 will keep warm without boiling for one hour. Add the 
 liquor in which pork has been boiled, add two chopped 
 onions, four stalks of celery cut fine; strain, season with 
 pepper, put it back in the kettle, let it boil, stir in one 
 tablespoonful butter rolled in flour, simmer five minutes 
 and serve. 
 
THE ROYAL COOK BOOK. 17 
 
 CLAM CHOWDER. 
 
 Twenty-five clams, one-half pound of salt pork chopped 
 fine, six potatoes sliced thin^^ four onions sliced thin. 
 Put pork in kettle. After cooking a short time add 
 potatoes, onions and juice of clams. Cook two and one- 
 half hours, then add clams fifteen minutes before serving. 
 Add two quarts of milk if desired. 
 
 CHICKEN SOUP. 
 
 A delicious chicken soup is made by cutting up one 
 chicken and putting it in your kettle with nearly two 
 quarts of water, a teaspoonful of salt and a little pepper. 
 When about half done add two teaspoonfuls of barley or 
 rice. When this is done remove the chicken from the 
 soup, tear or cut part of the breast into small pieces and 
 add to the soup with a cup of cream. The rest of the 
 chicken may be reserved for salad or for chicken 
 croquettes. 
 
 TURKEY SOUP. 
 
 Take the skeleton of a turkey after the meat has been 
 cut from it, boil it in two quarts of water until the meat 
 falls from the bone, strain, and add two tablespoonfuls 
 rice. Season with pepper and salt and serve. 
 
 LAMB SOUP. 
 
 Boil a stew piece of lamb, take out the meat, strain the 
 liquor, season, add green peas and new potatoes, cook 
 until they are soft. 
 
 TOMATO SOUP. 
 
 Pare and slice four tomatoes, put in one pint boiling 
 water, add one teacup of milk, pepper and salt, one-half 
 teaspoonful soda, let it boil fifteen minutes, put in a little 
 butter. Serve with crackers. 
 
1 8 THE ROYAL COOK BOOK. 
 
 VEGETABLE SOUP. 
 
 Take the strained soup liquor, add one cup each of 
 cabbage, turnips and potatoes, chopped (not too fine) ; 
 cook thirty minutes, season with pepper, and serve. 
 Onions may be added to suit the taste. 
 
 Degetablee anb Sala&6« 
 
 BAKED TOMATOES. 
 
 Wash large smooth ripe tomatoes, cut piece from stem 
 end about size of twenty-five cent piece, put in a pinch of 
 salt, a little pepper and a small piece of butter. Set them 
 in a tin and bake them in a moderate oven three quarters 
 of an hour. 
 
 BOSTON BAKED BEANS. 
 
 Soak about three pints beans, from noon until night. 
 Then put into bean pot with small piece of pork scored, 
 add a little pepper and fill pot with water, put into oven 
 at night and bake until next day noon. 
 
 CAULIFLOWER. 
 
 Cut off the stalk, boil the cauliflower in milk and water 
 until it is tender, serve hot with bits of butter and a 
 sprinkling of pepper and salt. It may be boiled in clear 
 water with a little salt. 
 
 CORN FRITTERS. 
 
 One-half teacup butter, one-half teacup flour, one egg, 
 pepper and salt, one pint grated corn. Beat it up, and fry 
 it on a well buttered griddle. They are as good as 
 fried oysters. 
 
THE ROYAL COOK BOOK. 19 
 
 CREAMED TURNIPS. 
 
 Boil the turnips, when done turn off water, and cut into 
 small pieces. Then stir a little flour into milk, season 
 with butter, pepper and salt, and stir with the boiled 
 turnips. 
 
 DEVILED TOMATOES. 
 
 Remove the seeds of large, ripe tomatoes, and fill up 
 with chopped cold boiled veal, well seasoned with butter, 
 pepper and salt, mixed with egg to make a stiff batter. 
 Bake three quarters of an hour. 
 
 FRIED ONIONS. 
 
 Cut some pork into small pieces and fry in spider until 
 crisp and brown. Then slice the onions and place in 
 the hot fat a little pepper, and a very little water. Cover 
 and cook slowly about one hour until done. 
 
 SARATOGA FRIED POTATOES. 
 
 Pare and slice potatoes very thin. Drop them in cold 
 water, drain on a cloth, fry a few at a time in a good 
 quantity of hot lard, stir gently, skim out, put in a colan- 
 der to drain and sprinkle with salt. 
 
 SCALLOPED POTATOES. 
 
 Butter a baking dish, pare potatoes and slice thin, put 
 in dish a layer of potatoes, sprinkle with salt, pepper, 
 butter and a little flour, then another layer of potatoes, 
 etc., until the dish is nearly full. Then fill with milk or 
 cream. Bake one hour and a half. Put pieces of salt 
 pork on the top of scalloped potatoes before put in the 
 •oven. This adds greatly to the flavor. 
 
 SCALLOPED VEGETABLE OYSTERS. 
 
 Boil until soft and mash fine; add salt, pepper and 
 butter to taste, and a little milk. Mix together well and 
 
THE ROYAL COOK BOOK. 
 
 place in baking dish. Cover the top with bread crumbs- 
 with here and there a lump of butter. Bake a delicate 
 
 brown. 
 
 STEWED CORN. 
 
 Scald the corn just enough to harden. Slice off ears so 
 as to divide the kernal three or four times. Scrape the 
 chits (the sweetest part) from the cob, add sweet milk, a 
 little water, a little butter, and salt. Simmer ten minutes. 
 Beat one egg and add, stirring it evenly, just before 
 taking off the fire. A little sugar improves it for the 
 taste of most people. 
 
 SALADS. 
 
 DRESSING FOR CABBAGE. 
 
 For one quart of finely chopped cabbage, two teaspoons 
 melted butter, one teaspoonful mustard, one teaspoon 
 sugar a little salt, one-half teacup vinegar. Yolks of two 
 eggs, well beaten. Have the vinegar boiling hot before 
 adding the other ingredients. Do not cook any time 
 after the ingredients have been added to the vinegar. 
 Mix thoroughly with the cabbage, add the beaten whites 
 of two eggs as a finish for the salad. 
 
 MAYONNAISE DRESSING. 
 
 Yolk of one egg, mustard and cayenne pepper to taste. 
 Stir these together, add olive oil, slowly stirring con- 
 stantly until it is thick. Add a third of a teaspoonful of 
 vinegar or a little lemon juice. Beat the white of an egg 
 and stir into the dressing. 
 
 POTATO SALAD. 
 
 Boil a quart of potatoes, and when cold, cut in small 
 pieces. Mix two onions with them and pour over a 
 dressing, made of one-half cup cream, one-half cup vine- 
 gar, a piece of butter the size of an egg and two eggs. 
 
THE ROYAL COOK BOOK. 21 
 
 The dressing should be cooked until thick as cream, and 
 after it has cooled add salt, pepper and mustard. 
 
 POTATO SALAD, 
 
 One quart of warm boiled potatoes, three hard-boiled 
 eggs ; one onion chopped fine ; yolks of two raw eggs ; 
 one-half cup melted butter. Stir potatoes, boiled eggs 
 and onions together. Add salt and pepper to taste. 
 Pour melted butter on yolks of raw eggs; stir until cool. 
 Place on ice to cool. It will appear like wax. Just 
 before using add two tablespoons sugar and one pint 
 of chopped lettuce, also add one-half cup sweet cream. 
 
 SALMON SALAD. 
 
 Take one can salmon, pick over carefully with fork to 
 remove all bones, then add an equal quantity of chopped 
 celery; over this pour your salad dressing. Chicken 
 salad may be made in the same manner as salmon salad. 
 
 TOMATO SALAD. 
 
 One peck of ripe tomatoes, eight small onions. Slice 
 tomatoes and onions and put in a jar, with half a cup of 
 salt. Let stand over night and then drain. Then add 
 two quarts vinegar, one and one-half teaspoons cinnamon, 
 one-half teaspoonful cayenne pepper, one-half pound of 
 white mustard seed, one cup of sugar. Boil all together 
 until onions are tender; then can them. 
 
 Cahee. 
 
 PLAIN CAKES. 
 
 CREAM CAKE. 
 
 Put two eggs in a teacup and fill with sweet cream. 
 Add one cup sugar, one and one-half cups flour, one tea- 
 spoonful baking powder and a pinch of salt. 
 
22 THE ROYAL COOK BOOK. 
 
 EASY CAKE 
 
 One cup sugar, one-half cup butter, two cups flour. 
 Take one egg and break into a teacup and then fill the 
 cup with sweet milk, two teaspoonfuls baking powder. 
 Put into a dish and beat altogether. This is excellent for 
 larger cakes. 
 
 FEATHER CAKE. 
 
 One cup sugar well beaten with three teaspoons butter, 
 one-half cup milk, one egg, one and three-fourths cups 
 flour, and one and one-half teaspoons baking powder. 
 Add the grated rind of one lemon in place of extract. 
 
 DELICATE CAKES. 
 
 ANGEL CAKE. 
 
 White of nine large fresh eggs, one and one-fourth cups 
 granulated sugar, one cup sifted flour, one-half teaspoon 
 cream of tartar, a pinch of salt added to two eggs before 
 beating. Sift flour several times^ before measuring. 
 Sift and measure sugar. Beat whites of eggs about half, 
 then add cream of tartar and beat until very stift"; stir in 
 sugar, then flour very lightly. Put in pan and in a 
 moderate oven at once. Bake from thirty-five to fort}" 
 minutes. 
 
 CHOCOLATE CAKE. 
 
 One and one-half cups sugar, one-half cup butter, one- 
 half cup sweet milk, three eggs. Dissolve ten teaspoon- 
 fuls of grated chocolate and three of sugar in two tea- 
 spoonfuls boiling milk. Add this to the first mixture 
 together with one and three-fourths cups of flour, and 
 one and one-half teaspoonfuls of baking powder. Bake 
 in loaf or layers as desired. 
 
THE ROYAL COOK BOOK. 23 
 
 CHOCOLATE LOAF. 
 
 One-half cup butter, two cups sugar, two cups flour, 
 one-half cup coffee (hot), one-fourth cup of milk, two 
 teaspoonfuls baking powder, two teaspoonfuls vanilla, two 
 eggs and one square chocolate. Rub the butter and 
 sugar to a cream and add the beaten eggs and then the 
 milk. Grate the chocolate and add to the coffee, which 
 should be very hot; stir well and gradually add this 
 mixture to the butter, sugar and eggs; add the flour and 
 baking powder, beating well. Then add vanilla. Bake 
 in a loaf for forty minutes in a moderate oven. 
 
 COCOANUT LOAF. 
 
 One cupful sugar, one cupful milk, one-fourth cupful 
 cocoanut, two cupfuls flour, one egg, two teaspoonfuls 
 baking powder, three tablespoonfuls melted butter. 
 
 CORN STARCH CAKE. 
 
 Two cups fine white sugar, one cup butter, one cup 
 sweet milk, one cup corn starch, two cups flour, white of 
 five eggs, one-half teaspoonful soda dissolved in milk, 
 one teaspoonful cream of tartar. Flavor with lemon. 
 
 DELICATE CAKE. 
 
 One cup sugar, small half cup butter, half cup sweet 
 milk, whites of three eggs beaten stiff, two cups flour, 
 one and one-half teaspoonfuls baking powder, one tea- 
 spoon lemon. Bake slowly. This is nice cut in squares 
 frosted, and on each square place the half of an English 
 walnut. Whipped cream is also nice, served with this, 
 cut in squares. 
 
 GOLD CAKE. 
 
 Yolk of eight eggs, one cup of granulated sugar, scant 
 one-half cup butter, one-half cup sweet milk, one and one- 
 half cups flour, two teaspoonfuls baking powder. Bake in 
 a moderate oven. • 
 
24 THE ROYAL COOK BOOK. 
 
 ONE TWO THREE WHITE CAKE. 
 
 Two cups sugar, one cup water, three cups flour, one- 
 half cup butter, whites of three eggs and two teapoonfuls 
 baking powder. For gold cake use same recipe, but use 
 yolks in place of whites. 
 
 SPONGE CAKE. 
 
 Beat four eggs together very light, both yolks and 
 whites. Then beat in two cups white sugar, granulated 
 preferred; then one cup sifted flour, a little at a time; 
 then another cup of flour in which two teaspoonfuls baking 
 powder have been mixed; lastly a small teacup hot water, 
 almost boiling. Do not put it all in at once, but pour in 
 gradually. When making for the first time, one will be 
 tempted to put in more flour, it is so thin. Do not do it, 
 or your cake will be lost. Bake in shallow tins in a 
 moderate oven. Lemon is a delicate flavoring for sponge 
 cakes. 
 
 SPONGE CAKE. 
 
 One cup sugar, three eggs, yolks and whites beaten 
 separately, one cup flour, one teaspoon baking powder, 
 three tablespoons sweet milk. 
 
 WATER-MELON CAKE. 
 
 One cup sugar, one-half cup butter, one-half cup milk, 
 whites of three eggs, added last, two cups of flour. Flavor 
 to taste. Take about a third and color with confec- 
 tioner's pink sugar or cochineal syrup and add currants or 
 raisins to represent seeds. Put a layer of white at top 
 and bottom and the pink in the middle. Bake as a loaf- 
 cake. 
 
 WHITE POUND CAKE. 
 
 One teacup fine white sugar, one-half cup butter. Beat 
 butter and sugar twenty minutes. Whites of two eggs, 
 one teaspoon cream of tartar, one-half teaspoon soda, 
 one-half cup sweet milk, two cups of flour. Flavor with 
 lemon. 
 
THE ROYAL COOK BOOK. 25 
 
 LAYER CAKES. 
 
 LAYER CAKE FOR ALL FILLINGS. 
 
 One cup of sugar, one cup sweet milk, two cups flour, 
 one egg, three tablespoons melted butter, two teaspoons 
 baking powder. 
 
 BANANA CAKE. 
 
 Two cups sugar, one-half cup butter, one cup milk, 
 whites of four eggs, two and a half teaspoons baking 
 powder, three cups flour. For the filling use the whites 
 of three eggs mixed with sugar to make a soft frosting. 
 Spread the layers with the frosting and cover with sliced 
 banana. 
 
 CARAMEL CAKE. 
 
 One cup sugar, one-fourth cup butter, one- half cup 
 milk, one-half cup grated chocolate, one cup flour (before 
 sifting), two eggs, one teaspoon baking powder. Steam 
 chocolate, stir in and bake in two tins. Caramel for 
 iilling: one-third cup milk, one cup sugar, butter the size 
 of an Qgg. Boil one-half hour or until it feathers. Re- 
 move to a cold place and stir until cold before flavoring 
 with vanilla. Do not put on cake until both are cold. 
 
 LEMON CAKE. 
 
 One cup sugar, one-fourth cup butter, one-half cup 
 milk, three cups flour, whites of two eggs and yolk of one, 
 two teaspoons baking powder. For filling use the juice 
 and grated rind of one lemon, one heaping tablespoon 
 flour, one cup sugar, yolks of two eggs, and two thirds 
 of a cup of boiling water. Beat sugar and eggs together 
 and add to the other ingredients. Cook^ until thick as 
 •custard, in a double boiler or the top of a tea kettle. Use 
 the remaining white of an egg for frosting. 
 
 MARBLE CAKE. 
 
 Whites of four eggs, one cup sugar, one-half cup butter, 
 one-quarter cup sweet milk, two cups flour, one-half tea- 
 
26 THE ROYAL COOK BOOK. 
 
 spoon soda, one teaspoon cream of tartar. For dark part 
 use yolks of four eggs, one cup brown sugar, one cup 
 molasses, one-half cup butter, one-half cup sour cream, 
 one tablespoon each of cinnamon, cloves and allspice, a. 
 little nutmeg, one-half teaspoon soda dissolved in cream. 
 Drop alternately to cloud, first white, then dark. Bake 
 in a moderate oven. 
 
 ORANGE LAYER CAKE. 
 
 Two cups sugar, a small half cup butter, one cup sweet 
 milk, three eggs, two large teaspoons baking powder, 
 three cups of flour. Bake in layers. For filling use juice 
 of one orange, yolk of one egg and thicken with confec- 
 tioner's sugar, Place pieces of sliced orange between 
 layers with the filling. 
 
 ROLL JELLY CAKE. 
 
 Three eggs beaten hard, one cup sugar, one cup flour,, 
 one teaspoon baking powder.. 
 
 CREAM PUFFS. 
 
 One cup hot water, one-half cup butter. Boil together 
 and while boiling stir in one cup dry sifted flour. Take 
 from the stove and stir to a smooth paste. After this 
 cools stir in three eggs not beaten. Stir it five minutes. 
 Drop in tablespoonfuls on a greased tin and bake in a hot 
 oven thirty-five minutes. Do not open door any oftener 
 than necessary and do not let them touch each other. 
 Cool on a paper as soon as possible so they will not sweat. 
 
 Filling — One pint milk, two eggs, one-half cup flour,, 
 sugar to taste. Cook and stir well. Flavor with vanilla. 
 When both are cool open sides of puft's and fill with 
 cream. 
 
 CAKE FILLINGS AND FROSTING. 
 
 CREAM FILLING. 
 
 Two eggs, one pint milk, one-half cup flour, one-half 
 cup sugar, one teaspoon vanilla. Cook until thick. 
 
THE ROYAL COOK BOOK. 27 
 
 CHOCOLATE FILLING. 
 
 One and one-half cups granulated sugar, about one- 
 half cup water. Let boil. Then pour one-fourth cup boil- 
 ing water into it and boil again to prevent graining. One- 
 half square Baker's chocolate, grated, white of one Qgg; 
 add chocolate last thing before taking from stove. Have 
 white of the egg beaten stiff and pour syrup over it, and 
 beat all together until cool. 
 
 FIG FILLING. 
 
 One pound figs. Dissolve about half a cup of sugar in 
 water enough to cover it ; chop the figs fine and stir into 
 the sugar. They must be moist, but if too moist, draia 
 off surplus water. 
 
 WHIPPED CREAM, 
 
 Flavored with vanilla and sweetened with pulverized 
 sugar, makes nice filling for cake in cool weather. 
 
 BOILED ICING. 
 
 One cup granulated sugar, five tablespoonfuls water. 
 Let boil until it feathers or threads from the spoon. 
 When ready have white of one egg beaten stiff, and pour 
 syrup over it. Stir until cool ; then add either lemon or 
 vanilla. 
 
 FRUIT CAKES. 
 
 Ada's favorite spice cake. 
 
 One cup brown sugar, one-half cup butter, two eggs,, 
 one cup milk, two and one-half cups of flour, three even 
 teaspoonfuls baking powder, from one-half to three-fourths 
 of a cup of seeded raisins, chopped fine, one heaping tea- 
 spoonful of cinnamon, one-half teaspoonful of nutmeg. 
 Other spices may be added according to taste. 
 
2S THE ROYAL COOK BOOK. 
 
 BREAD CAKE. 
 
 Two cups light bread-dough, one and one-half cup 
 sugar, one-half cup butter, two eggs, one teaspoon soda, 
 one cup raisins. Put in a dish, make a hollow in centre, 
 and put all ingredients therein. Mix with the hand until 
 smooth. Bake immediately. 
 
 BUTTERNUT CAKE. 
 
 One cup sugar, one-half cup butter, one-half cup sweet 
 milk, one egg, one-half teaspoonful soda, one teaspoon 
 cream of tartar, mixed with flour, two cups flour, three- 
 fourths of a cup of seeded raisins, one cup of butternut 
 •or hickorynut meats; spice to taste. 
 
 COFFEE CAKE. 
 
 One cup sugar, one-half cup butter, one-half cup mo- 
 lasses, one egg, two and one-half cups of flour, one tea- 
 spoonful soda, two-thirds of a cup of ice-cold strong 
 coffee; cinnamon, cloVes and allspice to taste; one-half 
 €up of raisins. 
 
 EGOLESS CAKE. 
 
 One cup sugar, heaping teaspoon of butter, one tea- 
 spoon cinnamon, one-half teaspoon cloves, one-half tea- 
 spoon allspice, one-half teaspoon vanilla, a little nutmeg, 
 one teaspoon soda, a pinch of baking powder, one cup 
 thick sour milk, two cups flour, one cup of fruit. 
 
 FEATHER CAKE. 
 
 One cup butter, even full ; five eggs, white and yolks 
 beaten separately; two cups of pulverized sugar, three 
 cups of flour, one cup sweet milk, two teaspoonfuls bak- 
 ing powder, one pound English currants, one pound 
 <:hopped raisins. 
 
 FRUIT CAKE. 
 
 One pound sugar, with three-fourths of a pound of but- 
 ter, yolks and whites of ten eggs, beaten separately, one 
 
THE ROYAL COOK BOOK. 29 
 
 pound sifted flour, two pounds of raisins, two pounds of 
 currants, one pound of citron, one-fourth pound candied 
 lemonpeel, one teaspoon each of cloves, cinnamon and 
 allspice, one-half cup molasses, one cup coffee, one tea- 
 spoon cream of tartar, one-fourth teaspoon of soda; add 
 one cup of flour. Bake in a four-quart pan. 
 
 SPICE CAKE. 
 
 One cup of butter, two cups of sugar, three cups of 
 flour, one cup of milk, one-half cup raisins, two eggs, one 
 teaspoon of baking powder. Bake one hour in a mode- 
 rate oven ; add spice to taste. 
 
 MOLASSES CAKES. 
 
 GINGER BREAD. 
 
 One cup molasses, one-half cup hot water, one-half 
 cup butter or lard, one-half teaspoon of ginger, one-half 
 teaspoon soda, one egg^ two cups flour. 
 
 MOLASSES FRUIT CAKE. 
 
 One and one-half cups of molasses, one and one-half 
 cups of sugar, one and one-half cups of buttermilk or 
 sour milk, one cup of butter, four cups of flour, two tea- 
 spoons of soda, one pound of raisins, one-half pound 
 currants, one-half pound figs, cinnamon and spice to taste. 
 
 SOFT GINGER BREAD. 
 
 One and one-half cups molasses, one-half cup of brown 
 sugar, one-half cup butter, one-half cup sweet milk, tea- 
 spoon of soda, teaspoon of all-spice, half teaspoon of 
 ginger. Mix all together, add three cups of flour and bake 
 in shallow pans. 
 
30 THE ROYAL COOK BOOK. 
 
 COOKIES AND DOUGHNUTS. 
 
 COCOANUT COOKIES. 
 
 One and one-half cups butter, two and one-half cups 
 sugar, one cup milk, two cups shreded cocoanut, two 
 teaspoons baking powder, three eggs, yolks and whites 
 beaten separately. 
 
 FRUIT DROPS. 
 
 Two eggs, one cup molasses, one cup sugar, two-thirds 
 of a cup shortening, two-thirds of a cup buttermilk or 
 sour milk, one-half cup chopped and seeded raisins, one- 
 half cup English currants, four cups flour, one teaspoonful 
 soda, one teaspoonful each of cloves, allspice and cin- 
 namon. Drop on buttered pan and bake. 
 
 HERMETS. 
 
 Two cups sugar, one-half cup cold water, one cup 
 finely chopped raisins, one egg, one teaspoonful each of 
 soda, cloves and cinnamon. Roll thin and bake quickly. 
 
 MOLASSES COOKIES. 
 
 Two cups molasses, one cup shortening, two-thirds cup 
 of hot water, two teaspoonfuls of soda, cinnamon and 
 ginger to taste. When cool add flour enough to roll out. 
 
 mother's cookies. 
 
 One and one-half cups sugar, one cup butter, three 
 eggs, one tablespoonful sweet milk, one teaspoonful soda. 
 Make quite stiff with flour; roll out and bake. 
 
 one year cookies. 
 
 One cup full each of sugar, butter and molasses, four 
 cups flour, spice and ginger. 
 
THE ROYAL COOK BOOK. 31 
 
 SUGAR COOKIES. 
 
 One cup butter, two cups sugar, one cup milk, two 
 eggs, " a little nutmeg, three teaspoonfuls of baking 
 powder. Flour to roll out soft. 
 
 DOUGHNUTS. 
 
 One cup sugar, shortening the size of a butternut, one 
 'tgg, one coffee cup sweet milk, a little salt, cinnamon, 
 two teaspoonfuls baking powder. Add flour and fry in 
 hot lard. 
 
 f^m 
 
 2)e06ert6 anb Saucee* 
 
 BANANAS AND WHIPPED CREAM. 
 
 A very delightful and easily prepared desert is one of 
 bananas and whipped cream. Cut bananas into small 
 slices, and over this pour cream, beaten till very stiff. Do 
 not sweeten cream till after it is whipped, and then use 
 pulverized sugar. Flavor, Five bananas and one pint 
 cream will make ample desert for six people. Serve in 
 colored dish. Eat as soon as possible. 
 
 CORN STARCH BLANC MANGE. 
 
 One pint milk, two eggs, two teaspoons corn starch, 
 four teaspoons sugar. Flavor to taste. Save out whites 
 of eggs and make merangue. 
 
 CUSTARD BLANC MANGE. 
 
 Make a custard of one quart milk, four eggs, leaving 
 out whites of two eggs; add large cup sugar as soon as 
 taken from fire; pour it upon one ounce of gelatine, pre- 
 viously soaked in a little cold water. Whip remaining 
 whites to a stiff froth, and beat into the custard till thor- 
 oughly mixed. Flavor with vanilla and pour into a mould. 
 
32 THE ROYAL COOK BOOK. 
 
 FLOATING ISLAND. 
 
 Separate the whites of three eggs from the yolks, add 
 to the whites one tablespoonful of white sugar; beat to a 
 froth. Take one quart milk, let it come to a boil. When 
 boiling, drop in the beaten whites about the size of an 
 egg. When done skim them out on a plate. Add to the 
 boiling milk the beaten yolks, then one tablespoon of corn, 
 starch, with sugar to sweeten, dissolved in a little cold 
 milk. When cold, pour into a dish and slide the islands on 
 top. Flavor with lemon or vanilla. 
 
 SOUR APPLES, BAKED. 
 
 Dig out the cores of nice, large, sour apples, set in long- 
 tins. Fill up the holes in apples with sugar and a small 
 piece of butter, add a little water to keep apples from 
 scorching. This is nicely served with whipped cream. 
 
 SPANISH CREAM. 
 
 One-third of a box of gelatine, soaked in one and one- 
 half pint of milk. Boil, then stir in the beaten yolks of 
 three eggs, add three tablespoons of sugar, then boil 
 again. Beat the whites to a stiff froth, and stir in after 
 taking the cream from the fire. Cool slowly. 
 
 TAPIOCA CREAM. 
 
 One quart milk, one cup sugar, one tablespoon corn 
 starch, yolks of three eggs, three tablespoons tapioca^ 
 pinch of salt, and one teaspoon vanilla. 
 
 Let tapioca soak in two-thirds of a bowl of water three 
 hours. Let one pint of milk come to a boil, add salt and 
 tapioca. Then, after three or four minutes' boiling, add 
 other ingredients, well beaten, except the other pint of 
 milk. Let this boil for a few minutes, and then add re- 
 mainder of milk, letting it cook until it thickens like 
 cream. Then add whites of eggs, beaten for puff, and -let 
 brown in oven. 
 
THE ROYAL COOK BOOK. 33 
 
 ICE CREAMS. 
 
 ICE CREAM. 
 
 One quart milk, one pint cream, one cup sugar, yolks 
 of three eggs, beat yolks well, stir them with the milk, 
 add the cream and sugar. Stir constantly until it is boil- 
 ing hot. Cool, flavor and freeze. 
 
 ICE CREAM, WITHOUT EGGS. 
 
 Boil one quart of cream, sweeten and flavor to taste. 
 When cool, freeze. 
 
 POOR man's ICE CREAM. 
 
 For one quart milk use four to six eggs, according to 
 size, one cup sugar, two teaspoons flavoring. Scald the 
 milk, beat eggs and sugar together thoroughly, and stir 
 into milk briskly. Strain, heat gradually until it begins to 
 thicken. Cool, add flavoring, then freeze. Keep con- 
 stantly in motion while freezing. Cream, to be fine, 
 should be strained through cheesecloth two or three 
 times. 
 
 PIES. 
 
 PIE CRUST. 
 
 Rub thoroughly three cups flour, one-half teaspoon 
 salt, one cup lard, moisten with one-half cup water. 
 Handle with knife as little as possible. 
 
 CREAM RAISIN PIE. 
 
 One coffee cup sugar, one coffee cup sweet cream, one- 
 half cup raisins, yolks of two eggs, one tablespoon flour. 
 Line a tin with crust, fill with the above and bake. 
 Whites of two eggs and two tablespoons sugar for puff. 
 
34 THE ROYAL COOK BOOK. 
 
 COCOANUT PIE. 
 
 One cocoanut grated, one quart milk heated to boiling- 
 and poured over the grated nut, two tablespoons butter, 
 four eggs, sugar to taste. This makes two pies. 
 
 CREAM PIE. 
 
 One pint milk, put in pail in a kettle of hot water, one- 
 half cup sugar, a little salt when near boiling, add one 
 tablespoon corn starch and yolks two eggs dissolved in a 
 little milk. When like cream, place in a baked crust. 
 Beat whites of eggs well, add two tablespoons sugar. 
 Spread and brown lightly. 
 
 LEMON PIE. 
 
 Grate the rind and squeeze the juice of one lemon. One 
 cup of sugar, one cup cold water, yolks of two eggs 
 stirred in sugar, one cup of flour wet to a paste with 
 water, a little piece of butter and a little salt. Stir all to- 
 gether and cook in a double boiler until thick. Bake 
 crust and pour in custard. Beat the whites of two eggs 
 to a froth, add a tablespoon of sugar, put in oven and 
 brown. 
 
 MOCK MINCE PIE. 
 
 One cup bread crumbs, two cups cold water, one cup 
 brown sugar, one-half cup molasses, one cup chopped 
 raisins, one-half cup vinegar, two tablespoons melted 
 butter, one teaspoon each cloves, cinnamon and allspice. 
 
 ORANGE PIE. 
 
 Juice and grated rind of two oranges, four eggs, four 
 tablespoons sugar, one tablespoon butter. Cream the 
 butter and sugar, add beaten yolk of eggs, then the 
 oranges, and lastly the whites beaten stiff and mixed in 
 lightly. Bake with under crust. 
 
THE ROYAL COOK ROOK, 35 
 
 PEACH PIE. 
 
 Fill a crust with peaches, canned or fresh. Sprinkle on 
 flour. Add sugar to taste and bake without upper crust. 
 Add the beaten whites of two eggs, when baked, and 
 brown. 
 
 PUMPKIN PIE. 
 
 One quart sifted pumpkin, three pints of milk, 
 one tgg, or flour may be used in place of the Ggg, one 
 and one-half cups sugar. Add cinnamon, ginger and all- 
 spice to taste. Add a little salt. Bake two hours and a 
 half. 
 
 PUDDINGS. 
 
 BAKED INDIAN PUDDING. 
 
 One quart milk, two heaping teaspoons of Indian meal, 
 four of sugar, one of butter, three eggs, one teaspoon 
 salt. Boil the milk in double boiler, sprinkle meal in it, 
 stirring all the time, and cook twelve minutes, stirring 
 often. Beat together eggs, salt, sugar and half a tea- 
 spoon of ginger. Stir the butter into the meal and milk. 
 Pour this gradually on the tgg mixture. Bake slowly 
 one hour. 
 
 BLACK PUDDING. 
 
 One cup molasses, one cup flour, one-half cup cold 
 water, one egg, one teaspoon soda. Steam one hour. 
 Serve with sauce. 
 
 CHOCOLATE PUDDING. 
 
 Let one pint of milk come to the boiling point, add one- 
 half cup sugar, three tablespoonfuls grated chocolate, one 
 tablespoon corn starch. Boil until it thickens. Pour into 
 molds and cool. Serve with sauce. 
 
36 THE ROYAL COOK BOOK. 
 
 FRUIT PUDDINGS. 
 
 Line a deep dish with a crust, double the thickness of 
 an ordinary pie crust, made in the same manner as for 
 baking powder biscuit. Fill half full of fruit, black rasp- 
 berries preferable. Sprinkle with sugar and bake without 
 upper crust. While baking prepare a cream same as for 
 cream pie recipe. When baked fill dish with cream pre- 
 pared. Then add whites of two eggs beaten stiff and 
 brown in oven. 
 
 FRUIT PUFFS. 
 
 One quart flour, three tablespoonfuls baking powder,, 
 add enough water to make a stiff batter. Add a little salt. 
 Fill the buttered cups with a layer of batter, then add 
 about two tablespoons of fruit, and then a layer of batter, 
 enough to fill cups two-thirds full. Steam one-half hour. 
 Serve with sauce. 
 
 GRAHAM PUDDING. 
 
 One-half cup molasses, one-fourth cup butter, one-half 
 cup sour milk, one and one-half cups Graham flour, one 
 cup raisins, one egg, one teaspoon soda. Spice to taste. 
 Steam three hours. 
 
 ORANGE PUDDING. 
 
 Peel and cut up four large oranges, place in the bottom 
 of a dish. Make and pour over them a custard, made of 
 one quart of milk, one cup sugar, two tablespoons corn 
 starch, yolks of four eggs. Make frosting of the whites, 
 one-third of a cup of sugar. Spread over the top. Brown 
 a little and serve cold. 
 
 RICE PUDDING (EXCELLENT). 
 
 Five even tablespoonfuls rice, ten tablespoonfuls sugar, 
 cinnamon to taste. Put in a two-quart basin, and fill with 
 milk. Bake three hours, stirring occasionally. Add raisins 
 just broken open, if desired. 
 
THE ROYAL COOK BOOK. 37 
 
 SNOW PUDDING. 
 
 One pint of milk, put on stove in double boiler. As 
 soon as it boils have ready two large tablespoonfuls of 
 corn starch, mixed with a little cold milk, and stir into 
 the boiling milk. Flavor with lemon. When cooked, pour 
 over the white of an egg, well beaten, and let cool. 
 
 Cream for the above. — One pint of milk, as soon as 
 it boils add one-half cup sugar, the yolk of one egg, and 
 one teaspoon of corn starch ; flavor with vanilla. Let 
 cool, and pour over the above when served. 
 
 SPONGE PUDDING. 
 
 Yolks of three eggs, four tablespoonfuls flour, one and 
 one-half pint of milk, little salt. Stir milk scalding hot 
 into flour, then add yolks, well beaten. When ready to 
 put in oven add whites beaten to a froth. Bake one-half 
 hour. Serve immediately. 
 
 STEAMED INDIAN PUDDING. 
 
 Two cups sweet milk, two cups meal, one cup flour, 
 •one cup dried cherries, two tablespoonfuls molasses, one 
 teaspoon soda, two eggs. Steam two hours. 
 
 SWEET PUDDING. 
 
 One cup suet, one cup molasses, one cup sweet milk, 
 three cups flour, one cup raisins, one teaspoonful soda. 
 iSleam two hours. Serve with sauce. 
 
 SAUCES. 
 
 FRUIT SAUCE. 
 
 Cherries, strawberries and plums strained, and the 
 juice boiled and thickened with a little corn starch and 
 sweetened, make good pudding sauces. 
 
$S THE ROYAL COOK BOOK. 
 
 HARD SAUCE. 
 
 One cup granulated sugar, one-half cup butter. Work 
 to a cream and flavor with grated nutmeg. 
 
 LEMON SAUCE, 
 
 One cup sugar, one tablespoon flour, juice of one lemon, 
 and two-thirds of a cup of boiling water. Let cook in the 
 top of a teakettle or dish of water. When cooked and 
 smooth, have ready the white of an egg^ beaten stiff, and 
 stir together. Fruit juices may be used in the place of 
 lemon. 
 
 pichlee anb 3cllie0. 
 
 CHILI SAUCE. 
 
 Eight large, ripe tomatoes, one and one-half onions,, 
 one and one-half green peppers, one tablespoonful salt, 
 two sugar, four of vinegar. Boil three hours. Put up 
 and seal. 
 
 CUCUMBER PICKLES. 
 
 Wash the cucumbers and cover well with boiling water 
 for five successive mornings; then wipe them dry and 
 place in a stone jar. Take one gallon best cider vinegar, 
 one tablespoonful alum, three-fourths of a teacupful of 
 coarse salt, one tablespoon white mustard, one-half tea- 
 cup sliced horse radish. Boil all together, pour over the- 
 cucumbers, and cover them. These pickles will keep a. 
 year. 
 
 GREEN TOMATO SAUCE. 
 
 Two gallons green tomatoes, sliced thin ; twelve good- 
 sized onions, chopped ; one quart vinegar, one quart sugar, 
 two sweet peppers, two tablespoons ground mustard, one 
 tablespoon allspice, one tablespoon cloves. Cook about 
 two hours. Two tablespoons salt. It is better to seal. 
 
THE ROYAL COOK BOOK. 39 
 
 HICnOM. 
 
 One peck green tomatoes, four green peppers, six large 
 onions, all chopped fine. Mix, with one cup salt and drain 
 well. Boil twenty minutes in one quart water and two 
 vinegar, and drain. Two pounds sugar, three pints vine- 
 gar, one-fourth pound white mustard seed, two table- 
 spoons cinnamon, one tablespoonful cloves, one table- 
 spoonful allspice, one-half tablespoonful ginger. Boil 
 thirty minutes. 
 
 MIXED PICKLES. 
 
 Two heads of cauliflower, two hundred small cucum- 
 bers, fifty little onions, one good head of cabbage, one- 
 half pint of nasturtium, two or three dozen half-grown 
 cucumbers, pared and cut into pieces one inch thick ; two 
 heads celery. Put vegetables into salt water over night, 
 drain, and put to soak in vinegar and water two days; 
 drain, and mix in spices. Boil a gallon of vinegar with 
 two pounds of white sugar, pour over while hot. Do this 
 for three mornings, using same vinegar. One-half pound 
 white mustard seed, one-quarter cup ground pepper, one- 
 quarter cup of cinnamon, one-half cup tumeric powder. 
 Before putting away mix one-half cup mustard with olive 
 oil, and stir into it. 
 
 PICKLED FRUITS. 
 
 To seven pounds of fruit add three pounds of sugar, one 
 pint vinegar, cloves, allspice, cinnamon; place spices in 
 cloth bag and boil in syrup. Steam fruit until tender, 
 then drop in the hot syrup and boil a little while; then 
 take out and place in jar. Boil syrup down and pour over 
 the fruit. 
 
 PICKLED ONIONS. 
 
 Soak in weak brine over night, then steam fifteen min- 
 utes; place in spiced hot vinegar, and seal in jars. 
 
 SWEET PICKLES. 
 
 Take eight pounds green tomatoes and chop fine, add 
 four pounds brown sugar, and boil down three hours. Add 
 
40 THE ROYAL COOK BOOK. 
 
 one quart of vinegar, a teaspoon each of mace, cinnamon, 
 and cloves; boil about fifteen minutes; let cool, and place 
 in jars or other vessels. Try this recipe once and you 
 will try it again. 
 
 JELLIES. 
 
 CURRANT CONSERVE. 
 
 Six pounds ripe currants, six pounds sugar, three 
 pounds raisins, stoned and chopped, the juice and chopped 
 rind of three oranges; boil all together one-half hour. 
 
 JELLY FROM BERRIES, CURRANTS OR SMALL FRUIT. 
 
 Put fruit in pan and place over a kettle of boiling 
 water until juice can be extracted, then strain through a 
 cloth. Boil juice five minutes then add to each pint of 
 juice one pound sugar, and let it just boil enough to melt 
 sugar, then place in moulds. It is best to heat the sugar. 
 
 ORANGE AND LEMON JELLY. 
 
 Soak one-half box gelatine in a bowl half full of water, 
 when well soaked add water enough to make a quart of 
 liquid, put in a tin pail and set in a kettle of boiling water. 
 Add a large coffee cup of sugar. Let boil one-half or 
 three-quarters of an hour. Grate the rinds of three 
 oranges and one lemon, put the gratings in a white flannel 
 bag, then slice the lemons and oranges and line the bot- 
 tom and sides of mould with them. When the gelatine is 
 sufficiently boiled, turn it hot through the bag of rinds 
 into the moulds. 
 
 RASPBERRY JELLY. 
 
 Take eight quarts of raspberries and four quarts of red 
 currants. Extract the juice. For each pint of juice take 
 one pint of sugar. Cook twenty minutes. 
 
 SPICED CURRANTS OR GOOSEBERRIES. 
 
 Four pounds sugar, seven pounds fruit, one pint vinegar, 
 all kinds of spice. Cook until thick 
 
THE ROYAL COOK BOOK. 4I 
 
 Confectionery. 
 
 ICE CREAM CANDY. 
 
 One cup sugar, one-third cup of water, one-fourth tea- 
 spoonful cream of tartar, butter the size of an egg. Boil 
 together fifteen minutes, not stirring until taken from the 
 fire, when extract is added. 
 
 NUT CANDY. 
 
 Take a plate well buttered and spread on it about half 
 a pint of hickory nut kernels. Take a pint of maple 
 molasses, boil it till it becomes thick and try it by drop- 
 ping some in cold water. When it hardens in the water 
 pour it over the kernels and stir up quickly. 
 
 CHOCOLATE CARAMELS. 
 
 Two cups of brown sugar, one cup of molasses, one cup 
 of cream or milk, one-half cup of butter, one-half pound 
 of grated chocolate, two tablespoonfuls flour. Boil the 
 molasses, butter, sugar and flour for fifteen minutes, stir 
 the chocolate into the cream and pour in the boiling syrup, 
 and boil till done. Before pouring it out on buttered 
 ]>lates, add a teaspoonful of vanilla, and as it cools crease 
 it in small squares. 
 
 VANILLA TAFFY. 
 
 Two tablespoons of vinegar, four tablespoons of water, 
 six tablespoons of sugar. Boil twenty minutes, then pour 
 into a buttered plate. 
 
 CHOCOLATE CREAMS. 
 
 Two cups of granulated sugar, one-half cup of water, 
 one-half cake of Baker's Chocolate. Boil the sugar and 
 water together just five minutes after it begins to boil. 
 Stir continually while boiling. Add extract of vanilla to 
 taste. Roll into fifty balls size of a marble, when cool 
 
42 THE ROYAL COOK BOOK. 
 
 enough to handle. Dissolve the chocolate in steam. 
 Roll the balls in it and place on buttered paper. 
 
 MOLASSES CANDY. 
 
 Two cups of Orleans molasses, one cup of brown sugar^ 
 butter the size of a walnut. Boil twenty minutes. When 
 done, add to the candy two teaspoonfuls of cream tartar, 
 one teaspoonful of soda, one tablespoonful of vinegar. 
 Let it stand until cool enough to pull. 
 
 COCOANUT CANDY. 
 
 Two teacupfuls of white sugar, one-half teacupful of 
 sweet cream, butter the size of a walnut. Let it boil fifteen 
 minutes, then stir in as much cocoanut as you think best. 
 Flavor to taste. 
 
 BUTTER SCOTCH. 
 
 Three cups of brown sugar, three-fourths of a cup of 
 water, butter the size of a walnut, a pinch of soda. Flavor 
 to taste. Cook until it begins to harden when dripping 
 from the spoon; pour it out into buttered pans. As it 
 cools mark off in squares with a knife dipped in water to 
 keep from sticking. When wanted for eating, turn the 
 pan bottom side up, knock on it, and the candy will come 
 out without any trouble. 
 
 FRENCH CREAM. 
 
 These candies are made with 4X confectioner's sugar^ 
 and can be made without boiling. The sugar can be ob- 
 tained at any grocery. French vanilla cream : — Break into 
 a bowl the white of one or more eggs, add to it an equal 
 quantity of cold water, then stir (do not beat) in the con- 
 fectioner's sugar, until you have it stiff enough to mould 
 in shape with the fingers. Flavor with vanilla. After it is 
 formed into balls, cubes, or any other shape desired, lay 
 them upon sheets of waxed paper or upon plates, and set 
 aside to dry. This is the foundation of all French cream. 
 
 
THE ROYAL COOK BOOK. 45 
 
 PARISIAN CREAMS. 
 
 Make the French cream recipe and divide it into three 
 parts; leaving one part white, color one part pink with a 
 few drops of fruit coloring, and the third part brown with 
 grated chocolate. Make a cake about half an inch thick 
 of the white cream, which may be done by rolling on 
 platter or marble slab. Take the pink in the same man- 
 ner, and lay it upon the white; then chocolate in the same^ 
 pressing it all together; trim the edges smooth and cut 
 in squares. Each layer may be flavored differently. 
 
 Coffee. 
 
 Take a tablespoon of fresh-ground coffee for every 
 person, make it moist with the white of an egg and a little 
 cold water. Stir well. Pour over as much boiling water as 
 will be needed to fill the cups, allowing one cup of water 
 for the coffee pot. Set it where it will simmer fifteen or 
 twenty minutes. No more water must be added; fast 
 boiling gives coffee a rank taste. 
 
 COFFEE WITHOUT EGGS. 
 
 Having a perfectly clean coffee pot, put in as much 
 boiling water as will be required to fill the cups, adding 
 another cup for the pot. Set it where it will keep hot 
 without boiling. Lay carefully on the top of the water a 
 tablespoonful of coffee for each person, cover, and let it 
 alone for twenty minutes. At the end of the time pour oft" 
 a little of the coffee into a cup. If it is clear as brandy, it 
 is ready for the table. If not clear, pour the coft'ee back 
 into the pot and let it stand a few minutes longer. This 
 coffee should be served with cream and sugar or boiled, 
 milk. 
 
44 THE ROYAL COOK BOOK, 
 
 flDi6ceUaneou6. 
 
 Put hot water on boiled meats and cold water on soups. 
 
 A sure cure for chapped hands is something greatly 
 desired. Try this : Wet your hands in warm water, then 
 rub them all over with corn meal. Do this twice; then in 
 the water used to wash off the meal put a teaspoonful of 
 pure glycerine. 
 
 To cure earache: Take a pinch of black pepper, put it 
 on a piece of cotton batting dipped in sweet oil, and place 
 it in the ear and tie a bandage around the head. It will 
 give almost instant relief. 
 
 In stoning raisins pour boiling water on them, then 
 pour it off quickly. 
 
 How to make furniture look new: Take three parts of 
 sweet oil, one part spirits of turpentine, and mix them. 
 Rub off the dust and apply the mixture with a flannel 
 cloth. 
 
 Paste for scrapbooks : Put in plenty of alum ; it will 
 prevent moths and mice, 
 
 A poltice of tea leaves applied to small burns will give 
 almost instant relief. 
 
 Hot alum water is the best insect destroyer known. 
 Put the alum into hot water, let it boil until it is all dis- 
 solved, then apply the solution hot to all cracks, closets, 
 bedsteads and other places where insects are found. 
 There is no danger of poisoning the family, or destroying 
 the property. 
 
 Always put the cream of tartar in the eggs in making 
 cake. 
 
 A strong solution of oxalic acid will remove dry paint, 
 after you have tried everything else without success. 
 Try this. 
 
Meigbte anb fIDeaeuree, 
 
 
 SOLIDS. 
 
 Wheat Flour, 
 
 I lb. equals i qt. 
 
 Indian Meal, - 
 
 - - - I lb. 2 oz. " I qt 
 
 Butter, when soft. 
 
 - I lb. I oz. " I qt. 
 
 Loaf Sugar, - 
 
 I lb. " I qt. 
 
 White Sugar 
 
 - I lb. I oz. " I qt. 
 
 Brown Sugar, 
 
 I lb. 2 oz. *' I qt. 
 
 Eggs, 
 
 - lo ''I lb. 
 
 
 LIQUIDS. 
 
 4 tablespoons, 
 
 - equal ^ gill. 
 
 4 gills. 
 
 " I pint. 
 
 2 pints. 
 
 " I quart. 
 
 4 quarts, - 
 
 " I gallon. 
 
 6o drops. 
 
 " I teaspoon. 
 
 4 teaspoons, 
 
 " I wine glass. 
 
 12 tablespoons, 
 
 " I teacup. 
 
INDEX, 
 
 Pai 
 
 Bread, . . ... .5 
 
 Breakfast and Tea Dainties. . . 8 
 
 Cakes, . . . . . .21 
 
 Coffee, ...... 43 
 
 Confectionery, . . . . .41 
 
 Croquettes, . . . . -15 
 
 Deserts and Sauces, . . . • 3^ 
 Griddle Cakes. . . . .12 
 
 Meats and Sauces, . . . -13 
 
 Miscellaneous, .... 44 
 
 Pickles and Jellies, . . . • 3^ 
 
 E.OLLS and Biscuits, .... 7 
 
 Soups, . . . . . .16 
 
 Vegetables and Salads, ... 18 
 
 Weights and Measures, . . . '45 
 
LIBRARY OF CONGRESS 
 
 ;ent amon^ women hath more ^<holars and fewer ///iisUrs.