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 The 
 
 Missouri 
 
 Cook Book 
 
LIBRARY OF CONGRESS. 
 
 Shelf ...FLZ 1 
 
 UNITED STATES OF AMERICA. 
 

 THE MISSOURI COOK BOOK. 
 
'O woman 1 enthroned by your visions elate 
 In temples of learning, and chambers of State, — 
 Politician, or lawyer, or doctor so wise, 
 Go bottle your tears and pickle your sighs ; 
 For descend you must to every day life 
 And enter the ranks of the housekeepers strife. 
 You may settle like Darwin, the monkey's sad fate. 
 You may settle all questions of kingdom or S:ate, 
 But no art of persuasion, witty or wise. 
 Will settle the coffee or make the bread rise, 
 No doctrines nor creed since eating began 
 Were known to regale a right hungry man, 
 Your doctrines, affinities, destinies dim, — 
 Even total depravity 's nothing to him, 
 A judge's decision may turn in a dish. 
 Or a doctor's prescription be found in a fish. 
 Great thoughts gleam in gravy, and nations are tost 
 On billows of soup, — and finally lost. 
 Then do not rebel, but with good common sense, 
 Submit to the stomach's omnipotence. 
 Like the ghost of poor Bancjuo, you always must meet 
 That unsettled, old (juestion, ' O what shall we eat ? ' 
 And another close follows — ' O what shall we cook ? ' 
 That question is answered in this little book." 
 
THE 
 
 MISSOURI 
 
 Cook Book 
 
 PROVED RECIPES, 
 
 COLLECTED AND ARRANGED BY 
 
 THE LADIES OF THE BAPTIST CHURCH, 
 
 ¥1 
 
 FAYETTE, MO. 
 
 IT , 
 
 ST. LOUIS: 
 
 FARRIS, SMITH & CO. PRINT. 
 
 919 OLIVE STREET. 
 
<-k^ 
 
 A"' 
 
 f^'A 
 
 ly 
 
 Entered according to Act of Congress, in the year 18S7, by 
 
 THE LADIES OF THE BAPTIST CHURCH, OF FAYETTE, MO. 
 
 In the office of the Librarian of Congress, at Washington 
 
PREFACE. 
 
 When we first thought of compiling and selling these recipes, the 
 amount that would thus be brought into the Lord's treasury was our 
 paramount object, but as we have studied how to be most helpful to 
 those who will patronize us, our solicitude to give back to them 
 value received, has almost overwhelmed every other idea, for we 
 would bring no reproach upon the cause to which our efforts are 
 dedicated. We claim no originality for our work. Like the bee 
 that sips the sweetness of every flower, we have gathered suggestions 
 wherever we could find them. The recipes we offer have been used 
 by the best house-keepers, in our own and other communities, and 
 we bespeak for them a kindly reception and fair trial. 
 
 As the book goes forth to stranger and friend, our work is 
 done. We have bn^ught our loaves and fishes to the Master. May 
 His hand direct the distribution, and bless the offering that we lay 
 down at His feet. 
 
We do most sincerely express our thanks to the many ladies who 
 have contributed their recipes, and also, to the advertisers who have 
 so kindly aided in accomplishing our work. 
 
 Mrs. Wm. C. Arline. 
 
 Mrs. E. W. Bedford. 
 
DIRECTIONS. 
 
 Ao-ate, iron, or porcelain kettles should be used for 
 making soups. Meats for soups should be put to cook 
 in cold water, boiled gently, and the required quantity 
 of salt added at first, to extract the juices of the meat, 
 and cause the scum to rise. AHow one quart of water 
 and a teaspoon of salt for each pound of meat. Remove 
 all the scum carefully before the vegetables are added. 
 All grease should be removed before putting in the 
 vegetables. It is well to cook the meat the day before 
 the soup is wanted, that the grease may cool and be re- 
 moved. It can readily be removed while the soup is 
 hot by adding a little cold water to the liquor. 
 
 BI.ACK SOI :P. 
 
 Cut the meat from beef shank-bone. Mash the bone 
 and simmer all slowl}^ in two gallons of water. Six 
 hours. Set away to get cold. Next day skim off all 
 the grease that has risen. Put liquor on, with vege- 
 tables, two turnips, as much cabbage, one small onion, 
 carrots and tomatoes, well chopped ; boil till vegetables 
 are tender, then strain through a colander, add a tea- 
 spoonful of powdered cloves, and boil all a few moments. 
 — Mrs. Jeannette Leonard, Fayette, Mo. 
 
 iviiiTE sorp. 
 
 Simmer for an hour in three quarts of chicken or veal 
 stock, parsley, onion or celery. Cut in small pieces, 
 with a blade of mace. Strain and thicken with two 
 ounces of liour. Boil two minutes. Add half pint of 
 
 9 
 
10 THE MISSOURI COOK BOOK. 
 
 sweet cream. Season with salt and pepper. "When 
 about to boil stir in the well-beaten yolks of three eggs. 
 Serve. — Mrs. H. Everett, Council Bluffs , Iowa. 
 
 ToiiATo sorp. 
 
 One quart fresh milk, one pint tomato juice, three table- 
 spoonfuls melted butter, one tablespoonful flour, two tea- 
 spoonfuls salt, one teaspoonful black pepper, one tea- 
 spoonful soda. Let the milk come to a boil, then add 
 the juice, in which the soda has been well dissolved; 
 stir the flour, salt and pepper in the butter, and also 
 add. Boil a few minutes and pour over crackers, and 
 serve. — Ilrs. Mamie White Chinri, Franklin., Mo. 
 
 TOMATO SOUP. 
 
 To one quart of water add the contents of a quart can 
 of tomatoes ; boil iwenty minutes, then strain through 
 a sieve ; add one pint of cream, or rich milk ; lump of 
 butter the size of an egg, and tablespoonful of flour, 
 rubbed together. Add this to soup, and boil five min- 
 utes. One-half nutmeg grated in, salt and pepper to 
 taste. Then ready for the table. — 3Irs. H. Emrett., 
 Council Bluffs, loioa. 
 
 TOMATO SOUP. 
 
 To one gallon of water use half a chicken ; let boil 
 half an hour, then add two large tomatoes, or one cup of 
 canned; one cup of rice. Just before taking up j^ut in 
 a cup of cream and a small lump of butter ; salt and 
 pepper to your taste. — Mrs. T. J. Payne, Fayette, Mo. 
 
 GERMAN FRITTER SOUP. 
 
 To one chicken take three quarts of water; boil two 
 hours and a half; take three tablespoonfuls of flour, 
 four eggs, one cup of sweet milk ; mix into a thin batter 
 and make into griddle cakes. The cakes should be 
 baked as thin as a leaf; cut in small strips and put into 
 a bowl ; season with a little mace and nutmeg ; salt and 
 pepper to taste. — Mrs. Joseph Memmel, Fayette, Mo. 
 
SOUPS. 11 
 
 OYSTER SOUP. 
 
 One can of oysters, two tablespoonfals of butter; 
 strain the liquor from tlie oysters, add to it the milk ; 
 set it over the fire in a vessel ; set in a pot of boiling 
 water; when it is near boiling add the butter, salt and 
 pepper, then add the oysters and let them stew until 
 they ruffle on the edge. This will be in about five min- 
 utes. I like it best with a few crackers broken in it, 
 just before taking it from the fire. Serve just as soon as 
 done. The crowning excellence in oyster soup is to 
 have it cooked just enough. — 3f?'S. EUzcibetli Major, 
 Fayette^ Mo. 
 
 BEEF SOIP. 
 
 Secure a good sized soup bone and put it in one gallon 
 of cold water, with a teaspoonful of salt; more water 
 can be added later on if necessary ; skim when needed ; 
 while boiling keep it well covered, and boil slowly for 
 four or five hours. An hour before using add one can 
 of tomatoes, or eight good sized ripe tomatoes, also two 
 or three small potatoes, sliced thin, and one teaspoonful 
 black pepper and one tablespoonful of salt. To one 
 e^^, well beaten, add fiour enough to make very stiff; 
 roll very thin and let dry for an hour ; then cut in thin 
 strips, and drop in soup fifteen minutes before serving; 
 also one tablespoonful of fiour, mixed in a little cold 
 water, and add it the last thing just before taking from 
 the fire. — Mrs. Margaret Unriili., Fayette., Mo. 
 
 BEEF SOI P. 
 
 For one gallon soup pare six or eight good sized pota- 
 toes, slice thin and boil tender ; take same number 
 large, ripe tomatoes, one large teacup dried okra, one 
 teaspoonful soda, three-quarters cup sugar, a little rice, 
 if preferred. Boil each in separate vessels, till tender, 
 then all together and boil twenty minutes. A medium 
 sized beef bone will season sufficiently. Add salt to 
 
12 THE MISSOURI COOK BOOK. 
 
 taste. Some think cabbage chopped fine and added an 
 improvement; many do not. — Miss Jennie Key ser, FQ.y- 
 ette, Mo. 
 
 MOCK OYSTER SOUP. 
 
 One pint tomatoes, well stewed ; one quart boiling 
 water ; })ut in a teaspoonful of soda. When it has done 
 foaming add one quart boiling milk; a piece of butter, 
 size of an egg. Salt and pepper to taste. Pour upon 
 three soda crackers, to suit taste. — Mrs. Samuel Co2^p, 
 St. Louis. 
 
 BEEF BOX IIELE. 
 
 Take the face of the rump and put it on to boil about 
 four hours ; after it has been on half an hour skim it 
 well ; then add carrots and turnips, cut up fine ; roast 
 one onion brown on the coals, stick it with cloves 
 and put it in ; add half a tumbler of red wine (port is 
 better,) a little tomato, or other catsup, cayenne, or any 
 other good thing. Before serving take out some of the 
 gravy in a teacup, and cut up a pickled cucumber into 
 slices and pour over the beef. — Mrs. Samuel Treat, St. 
 Louis. 
 
 GREE^ PEA SOUP. 
 
 Take one quart of peas, cover with about three quarts 
 of water; season with salt and pepper. When almost 
 done add a teacupful of rich cream. Serve. — Mrs. T. R. 
 Betts, Fayette, Mo. 
 
 BROIVIVED FI.OITR. 
 
 Put a pint of Hour in a saucepan ; stir constantly 
 
 with a wooden spoon until it is a dark brown. Put 
 
 away in a covered jar, and use it in soups or gravies. 
 
 More of this is required to thicken with than of un- 
 
 browned flour. 
 
 CARAMEE. 
 
 Caramel, for coloring soups, is made by putting a 
 tablespoon of sugar and a pinch of salt in a diy sauce- 
 pan, over the fire ; stir constantly until it is slightl}^ 
 
SOUPS. 13 
 
 burnt. When very dark brown pour in less than a tea 
 spoon of water; keep stirring and gradually add a cup 
 of water. Be sure the sugar is all dissolved. 
 a ricli color and is better than browned flour 
 
 This gives 
 
 FOR COI.OKIXC; SOI PS. 
 
 For an amber color use grated carrot ; for hrown nse 
 caramel, or browned Hour ; for reel use the pulp and 
 juice of ripe tomatoes; for white soup use white vege 
 tables ; for thickening use rice, pearl, barley or mac- 
 caroni. 
 
TISI[^lI\'B*OTSTBrvS; 
 
 HINTS. 
 
 Notice that the body of the fish is firm and the eyes 
 full and the gills red. Almost every kind of fish is 
 either boiled, broiled, or fried. Any small fish of the 
 size of a smelt, or smaller, is better fried tljan prepared 
 in any other way. Fish, like salmon-trout, are best 
 when baked, and some fine sauce poured over them. A 
 cup of diluted cream, in which is stirred two tablespoon- 
 fuls of melted butter and a little chopped parsley makes 
 an excellent sauce for salmon-trout. Before broiling 
 fish rub the gridiron witli a piece of fat, to prevent its 
 sticking. Lay the skin side down first. The earthy 
 taste often found in fresh water fish can be removed by 
 soaking in salt and water. Most kinds of salt fish 
 should be soaked in cold water for twenty -four hours ; 
 the fleshy side turned down in the water. 
 
 TO BOIL FISH. 
 
 Fish should be scaled and thoroughly cleaned, well 
 salted and put in a cold place until time to cook. Boil 
 in a fish kettle, with water enough to cover it, or wrap 
 and tie in a cloth, and boil in any cooking vessel ; if 
 the fish is large it can be doubled in the cloth ; cover 
 with more than two inches of boiling water, adding a 
 teaspoonful of salt and a tablespoonful of vinegar to 
 every pound of fish. A good sized fish will cook in half 
 an hour. Be careful not to break in taking out. 
 
 Sauce. — Stir into a pint of milk, boiling, a piece of 
 butler the size of an eg^g, mixed with Hour, and a hard 
 boiled idgg^ cut up fine ; pour this over the fish or serve 
 in a sauce-boat. — Mrs. 8. P. Si7?ipso7i, St. Louis, 1875, 
 
 14 
 
FISH AND OYSTERS. 15 
 
 BAKED FISH. 
 
 Clean and wipe the tish dry ; tie a string round tlie 
 head and dredge with flonr, pepper and salt ; bake in a 
 pan, witli butter and lard, and baste it often while 
 baking; a good size fish should cook three-quarters of 
 an hour. If desired it can be stuffed with the same 
 dressing used for turkeys, onl}^ more highly seasoned. 
 
 FRIED FISH. 
 
 Clean the fish well ; cut up into pieces about two by 
 four inches ; lay around in a colander, skin down, and 
 sprinkle with salt. Let stand an hour, or half a day, if 
 need be. Have the fat hot in a ftying-pan. Roll in 
 corn meal ; fry slowly and cook a long time, till thor- 
 oughly done through. If desired it can be then dij)ped 
 in well beaten egg and rolled in crackers after frying, if 
 preferred. — 3Its. E. Major. 
 
 ISOII.FD PIKE WITH EGO SAFCE. 
 
 Any llsh will do ; after it is dressed, la}" it in the form 
 of a circle, b}^ putting its tail into its mouth, and take a 
 stitch with a darning needle in its head and tail ,to hold 
 it in place. To two quarts of water put half a cup of 
 vinegar, a teaspoon of whole cloves, same of whole 
 pepper, a bay leaf. Half a lemon sliced is a nice addi- 
 tion, and a tablespoon of salt. Put over in cold water, 
 and boil till the tins fall off easily, then the skin can be 
 easily removed, if desired. Serve with egg sauce, made 
 by adding hard boiled eggs, cut up in small pieces, to a 
 white sauce. Pour the sauce inside the circle of tish. 
 Lay a sprig of parsley on top of one side of the tish, and 
 a few slices of lemon at the side of the platter. 
 
 BAKED FISH WITH CREA^fl SAl €E. 
 
 Take a tablespoon of butter and a tablespoon of flour, 
 mix in a saucepan over the Are; add either milk or 
 water, till a pint has been used; season with salt and 
 pepper. Take any kind of baked fish, remove the bone 
 
10 THE MISSOURI COOK BOOK. 
 
 and skin, put in a baking dish, cover with the sauce and 
 dust witli cracker dust. Bake a delicate brown. 
 
 BROILED FISH. 
 
 To broil a shad, or aii}^ other fish, grease the bars of 
 
 the broiler well. Put the inside to the lire first. The 
 
 backbone can be removed by running a knife along 
 
 under it, and the long bones can be loosened and taken 
 
 out, one, or more, at a time, with a little knife, after the 
 
 backbone is cut away from them. Let brown without 
 
 burning, till the flakes separate. Turn the skin part to 
 
 the fire long enough to brown. Season either before or 
 
 after cutting. 
 
 SHEI.I. FISH— CXAMS. 
 
 To judge whether clams and oysters are fresh, insert 
 
 a knife, and if the shell instantly close firmly on the 
 
 knife the oysters are fresh. If it shuts slowly and 
 
 faintly, or not at all, they are dying, or dead. When 
 
 the shell of raw oysters are found gaping open they are 
 
 not good. 
 
 FRIED CXAMS. 
 
 Take large soft-shell clams, dry them in a cloth, and 
 
 dip them first in beaten Qgg and then powdered cracker 
 
 or bread crumbs, and fry in sweet lard or bu<:ter, or 
 
 both, mixed. 
 
 FRIED FROGS. 
 
 Scald the hind quarters in boiling water, rub them 
 
 with lemon juice and boil for three minutes ; wipe them, 
 
 dip them first in cracker dust, then in a mixture of two 
 
 beaten eggs in half a cup of milk, seasoned with pepper 
 
 and salt ; then again in cracker crumbs. When they 
 
 are well covered with crumbs, fry in a mixture of hot 
 
 lard and butter. 
 
 TR ASK'S SEI.ECT SHORE MACKEREI.. 
 
 Take a mackerel, put it in soak over night in a pan of 
 water, skin side up ; take it out and wipe it dr}^ with a 
 towel, then fry it in butter, and serve hot. If preferred 
 
FISH AND OYSTERS. 17 
 
 broil it, and put on hot butter; or if preferred it can be 
 
 boiled in a pan of water, and then served with drawn 
 
 butter. 
 
 CODFISH AXI> C'REA:*!. 
 
 Freshen the codfish to taste ; turn off the water ; add 
 
 milk and butter, and a small quantity of thickening; 
 
 stir well ; break in two eggs, and serve wlien cooked. 
 
 < OWFISII BATil.S. 
 
 Boil and mash potatoes, and keej) Avarm for mixing 
 with the codfish ; freshen the codfish, taking care not 
 to freshen too much ; add to the codfish double amount 
 of potatoes ; put in pork fat for seasoning, and milk 
 enough to soften ; roll into balls, and fiy in hot pork fat 
 until entirely brown. 
 
 FRIED OYSTERS. 
 
 Strain off the liquor and dry the oysters well in a 
 towel ; beat light the yolks of two eggs ; add one half 
 teacup of cream ; season with pepper and salt; dip in 
 rolled crackers, then in the egg, and again in the crack- 
 ers ; drop in boiling lard, and fry until a light brown ; 
 garnish with slices of lemon. — 3Irs. Jt P. Williams^ 
 Fayette, Mo. 
 
 BROILED OYSTERS. 
 
 Drain select o^^sters in a colander; dip them one 
 
 by one into melted butter, to prevent sticking to the 
 
 gridiron, and place them on a wire gridiron ; broil over a 
 
 clear fire ; when nicely browned on both sides, season 
 
 with salt and pepper, and plenty of butter, and lay 
 
 them on buttered toast, moistened with a little hot 
 
 water. Serve very hot or the}' will not be nice. Oysters 
 
 cooked in this way and served on broiled beefsteak are 
 
 nice. 
 
 OYSTER (ROQl ETTES. 
 
 Take the hard end of the oyster, leaving the other end 
 in nice sluipe for a stew or soup ; scald them ; then choj) 
 fine, and then add an equal weight of potatoes, rubberl 
 
18 THE MISSOURI COOK BOOK. 
 
 through a colander ; to one pound of this add two 
 ounces of butter, one teaspoonful of salt, half a tea- 
 spoonful of pepper, half a teaspoonful of mace, and one 
 half gill of cream ; maL-e in small rolls ; dip in egg and 
 grated bread ; fry in beef lard. 
 
 FRICASSEED OYSTERS. 
 
 Drain the liquor from a quart of oysters; strain half 
 a pint and put in a porcelain kettle, and when it boils 
 put in the oysters ; have a tablespoonful of liour rubbed 
 well into two tablespoonsful of butter; when the oys- 
 ters begin to swell stir in the butter and Hour ; cook 
 until the oysters are white and plump, then add a gill 
 of cream, and pepper and salt. 
 
 FRIEI> OYSTERS. 
 
 Take large oysters, wash and drain ; dip them into 
 flour; put in a hot frying-pan, with plenty of lard and 
 butter; season with salt andpe23per ; fry brown on both 
 sides. Fried in this way they are similar to broiled 
 oysters. 
 
 C'HICKEBT AND OYSTER PIE. 
 
 Parboil a chicken, cut up and place in a pie dish ; 
 
 cover with oysters, and season to taste; add two hard 
 
 boiled eggs, cut into slices, with piece of butter, size of 
 
 an egg. in the center; dust the whole with liour, and 
 
 pour on one half pint of milk ; put on a puff paste crust, 
 
 and bake about three-quarters of an hour in a moderate 
 
 oven. 
 
 SCAEEOPED OYSTERS. 
 
 Cover the bottom of a baking dish with crackers, 
 rolled, or stale light bread ; then a layer of oysters, 
 with butter, pepper, and salt ; a layer of crumbs again, 
 and so on until the dish is full. Having the last layer 
 crumbs, pour over the oyster liquor, and if that is not 
 sufficient to moisten well add milk. Bake about three- 
 quarters of an hour. — 3frs. E. Major, Fayette, Mo. 
 
FISH AND OYSTERS. 19 
 
 STr.A:»iEn otstkrs ix the siiei.i.. 
 
 Wash well and lay in a steamer. When they are 
 cooked enough the shell will open. They may be 
 turned into hot dishes, or served in the shells ; to be 
 seasoned by the consumer. 
 
 OYSTER PATTIES. 
 
 Line small patry-pans with puff paste, into each pan 
 pat six oysters, bits of batter, pepper and salt, sprinkle 
 over a little flour and hard boiled eggs, chopped, (allow- 
 ing about six eggs for six patties,) cover with an upper 
 crust, notch the edges and bake. Serve either in the 
 pans or remove to a larger platter. 
 
 OYSTER A EA POl EETTE. 
 
 Scald a dozen oj^sters in their own liquor, salt and 
 remove the oysters, add a tablespoonful of butter, the 
 juice of half a lemon, a gill of cream, and a teaspoonfal 
 of flour ; beat up the yolk of one e^g while the sauce is 
 simmering ; add the egg and simmer the whole, until it 
 thickens. Place the oysters on a hot dish, poar the 
 sauce over them, sprinkle a little chopped parsley on 
 the top and serve. 
 
 O ASTER EEAYOR. 
 
 A German cook has discovered a way to have oyster 
 flavor all the year round. Take fresh, large, plump oys- 
 ters, beard them, and place them in a vessel over the 
 fire for a few moments in order to extract the juice, then 
 put them to cool, and chop them fine with powdered bis- 
 cuit, mace, and finely minced lemon peel ; pound them 
 until they become a paste; make them up into thin 
 cakes, place them on a sheet of pai)er in a slow oven 
 and let them bake until they become quite hard ; pound 
 them directly into powder, and place the powder in a 
 dry tin box. well covered ; keep in a dry place and it 
 will be very much appreciated when the true oyster 
 flavor is imparted to flsh, sauce and dishes. This makes 
 a delicous sauce for fresh cod. 
 
iULiV 
 
 '*TSs^ 
 
 DIRECTIONS. 
 
 Fresh meats should always be cooked in boiling 
 water, and kept constantly boiling, if not, the meat 
 will soak up the water. If more water is needed 
 be careful that it is boiling water ; remove the scum 
 when it hrst begins to boil ; allow twenty minutes for 
 each pound of fresh meat. Salt meat should be boiled 
 in cold water, allowing twenty hve minutes to every 
 pound. The more gently meat boils the more tender 
 it is. 
 
 ROAST BEEF. 
 The sirloin and standing rib pieces are the best ; 
 have the butcher take out as much of the bone of the 
 latter as possible ; skewer it to keep it in shape ; sprin- 
 kle with salt and pepper ; pour a little water into the 
 pan to keep the meat from burning; allow twenty min- 
 utes to the pound for rare beef, one half hour when to 
 be well done ; when done, put the meet into a platter 
 and keep warm ; pour oif the drippings, and with the 
 dark remaining prepare your grav}^ by a few dishes of 
 brown flour, a little water, the whole brought to a boil. 
 Send to the table hot. 
 
 BOAST POBK. 
 
 Season well and roast slowly at hrst, allowing fully 
 half an hour to a pound ; put some water in the pan, 
 and baste often. Cook thoroughly. Fried cabbage is 
 very nice with pork, also any tart sauce ; canned vege- 
 tables, or turnips, are nice; celery is always admissible. 
 20 
 
MEATS. 21 
 
 ROAST I.EG OF I.AMB. 
 
 Roast it ill the usual nianuer. When about done, 
 and a light brown on top, make a dressing in this way : 
 Put into a skillet one large kitchen spoonful of lard ; 
 when hot pour into it this batter: One pint of butter 
 milk, one handful of meal, two handfuls of flour, one 
 egg, half teaspoon of soda, teaspoonful of salt, a little 
 sage, and one small onion. Stir constantly until done. 
 Cut the roast several times across the top, and spread 
 the dressing on over the top and sides ; return to the 
 oven and brown. This is veil/ nice. — 3Irs. Louisa Se- 
 bree, FayeMe., Mo. 
 
 ROAST I.ITTI.E PIG. 
 
 The pig should be three weeks old, well cleaned, and 
 stuffed with a dressing of this proportion : Two large 
 onions, four times the quantity of bread crumbs, three 
 teaspoonfuls of chopped sage, two ounces of butter, half 
 a salt-spoonful of pepper, one salt spoonful of salt, and 
 one egg. or it may be filled with veal force-meat stuffing, 
 if preferred, or, it may be stuffed with hot, mashed pota- 
 toes. Sew it together with a strong thread, trussing its 
 fore legs forward and its hind legs backward. Rub the 
 pig with butter, flour, pepper, and salt. Roast it at 
 flrst before a very slow Are, as it should be thoroughly 
 done ; or, if it is baked, the oven should not be too hot 
 at first. Baste it very often. When done (in about 
 three hours,) place a cob or a potato in its mouth, 
 having put something in at flrst to keep it open. Serve 
 it with apple- sauce or tomato sauce. — Mrs. Henderson'' s 
 
 Cook Book. 
 
 cha:»ii»agm: iiA.n. 
 
 When boiling liani add one quart of strong vinegar, 
 one half hour before taking ott'. This cuts the grease in 
 the ham and imparts a peculiar, sharp, and pleasant 
 flavor. When done put the ham into the oven to bake ; 
 flrst lay three or four little sticks on the top of the i)an. 
 
22 THE MISSOURI COOK BOOK. 
 
 on tliem put your ham ; this allows all the grease to 
 drop down in the pan, and leaves tlie meat very dry. • 
 Bake in a slow, cool oven an hour. — M7~s. J. Kinney, 
 Fraiiklin, Mo. 
 
 BAKED HAM. 
 
 Make a thick paste of flour (not boiled,) and cover the 
 ham with it, bone and all ; put in a pan one or two 
 pieces of large wire, or any thing that will keep it an 
 inch from the bottom. Bake in a hot oven. If a small 
 ham, fifteen minutes for each pound ; if large, twenty 
 minutes. The ham should be placed in the pan, the 
 skin side down. The paste forms a hard crust around 
 the ham, and the skin comes off with it. — 3£rs. Lucy 
 Boone, Jefferson City, Mo. 
 
 BOIIiEO HAM. 
 
 Put the ham to soak over the night, then wash and 
 cleanse well, and put it in to boil, with cold water 
 enough to cover it. Bring to the boiling point and place 
 on the back of the stove to cook slowly until tender, 
 when pierced with a fork ; be careful to keep the water 
 at the boiling point ; turn the ham over once or 
 twice. A very good rule is to allow twenty minutes to 
 the pound in boiling. When done take up and put into 
 a baking pan, and then dip the hands in cold water and 
 take the skin between the fingers, and peel. When 
 cool, and ready for baking, either rub white sugar into, 
 it well and bake until brown, or take one %^g and beat 
 it well, then add a little salt and pepper, and cracker 
 crumbs all over the top, and brown. 
 
 DRESSi:^0 FOR BAKED HAM. 
 
 Boil tender, then remove the skin, set in the stove to 
 bake twentj^ minutes, then spread on a batter of one 
 ^^^, a tablespoon of sugar, the same of buttermilk^ and 
 a little soda, mixed. Set in the stove to brown. Stick 
 cloves over it before putting in the oven. — M. C. Burton. 
 
MEATS. 23 
 
 BOII.El> BKKF TOXCirE. 
 
 Wasli clean, jnit into jxM with water to cover, a pint 
 of salt, and a small pod of red pepper; if the water 
 boils away add more; be careful to keep it covered 
 until done; boil until it can be pierced easily with a 
 fork ; take out, and if needed for present use, take oft' 
 the skin, and set away to cool ; if to be kept some days 
 do not peel until wanted for the table. Salt tongue, 
 boil the same way, only leave out the salt; or a nice 
 seasoning is to take a saucepan, with one cup of water, 
 one half cup vinegar, four tablespoons of sugar ; cook 
 till liquor is evaporated. 
 
 BEEFSTEAK S:!IOTIIERED IX OMOXS. 
 
 Slice the onions thin and drop in cold water; put 
 steak in pan, with a little lard. Take out the onions 
 and add to steak. Season with pepper and salt, cover 
 tightly, and put over the fire. When the juice of the 
 onions has dried up, and the meat brown on one side, 
 remove the onions, turn the steak, replace onions, and 
 fry till done, being careful not to burn. 
 
 FRIEI> BEEFSTEAK. 
 
 Pound and sprinkle well with llour , season with salt 
 and pepper : lay in a frying-pan, with hot lard or butter. 
 Turn frequently until done. 
 
 BROIEEB BEEFSTEAK. 
 
 Lay a thick, tender steak, upon a gridiron well 
 greased with butter, or beef suet, over hot coals : when 
 done on one side have ready the warmed phitter, with a 
 little butter on it. Lay the steak, without pressing it, 
 upon the platter, with the cooked side down, so that the 
 juices which have gathered may rnu in the platter; 
 quickly place it on the gridiron and cook the other 
 side. When done to liking put on the platter again ; 
 spread lightly with butter, season with salt and pepper, 
 
24 THE MISSOURI COOK BOOK. 
 
 and keep where it will keep warm (over boiling steam 
 is best) for a few minutes, but do not let butter become 
 oily. Serve on hot platter. Many prefer to sear on one 
 side, turn immediately, and sear on the other, and finish 
 cooking, turning often; garnish with fried sliced pota- 
 toes, or with browned potato balls, the size of a marble, 
 piled at each end of platter. 
 
 MITTOX CHOPS. 
 Place in a dripping-pan, season well, and set in a hot 
 oven. This is the nicest way we have ever cooked mut- 
 ton chops. The gravy may be thickened, or not, just as 
 you prefer. It is not necessary to turn them. 
 
 VEAT^ CITTI^ETS. 
 
 Fry until pretty well done, then take out and dip into 
 beaten egp;, and tlien in rolled cracker, with salt stirred 
 in, and fry again, turning so as to get a nice brown on 
 each side. JSIake a gravy of water and a spoonful of 
 flour, in the frying-pan, and pour over. Season, if not 
 salted enough ; tomatoes are nice, served with cutlets. 
 
 PORK TEXDEREOI^. 
 
 Have the spider hot, grease it with a bit of lard, and 
 
 fry both sides brown, but do not cook them through ; 
 
 cover with boiling water, and stir twenty minutes or a 
 
 half hour ; thicken the gravy, and season with pepper 
 
 and salt. The meat will taste like chicken, and is every 
 
 bit as good. 
 
 MOCK DUCK. 
 
 Prepare a good dressing, such as you like for turkey 
 
 or duck. Take a round steak, pound it, but not very 
 
 hard, spread the dressing over it, sprinkle in a little salt, 
 
 l^epper, and a few bits of butter. Lap over the ends, 
 
 roll the steak up tightly, and tie closely ; spread two 
 
 large spoonfuls butter over the steak after rolling it up, 
 
 then wash with a well beaten egg; put water in a bake- 
 
 pan, lay in the steak so as not to touch the water, and 
 
ME A 2;s. 25 
 
 bake as you would a duck, bastinf^ often. A half hour 
 
 in a brisk oven will bake. Make a blown grav}', and 
 
 send to table hot. 
 
 BAK£D ]IA:fI. 
 
 Slice as for frying, put in hot skillet, cover, put in 
 oven and bake. Will require little more time than to 
 fry. — 3Ilss JVannit lup.ser, Fayidte^ Mo. 
 
 SAISAGE. 
 
 One hundred pounds of meat, ground fine, two and 
 one-half pounds of salt, ten ounces of black pepper, 
 eight ounces of sage. Mix well. You can use a little 
 red pepper, if you like; one-half dozen nutmegs is a 
 gieat improvement. — Mrs. M. Pile., Fayette., Mo. 
 
 BEKF HASH. 
 
 Equal ciuantities of meat, and potatoes, a small onion, 
 slice of breakfast bacon, or lump of butter. Boil an 
 hour. Pour a little cream in a few minutes before 
 taking from the stove. Season, of course, with salt and 
 pepper. — Mrs. Odon Guitar, Columbia., Mo. 
 
 BAKED HASH. 
 
 Chop the meat fine, sejison with salt and pepper, and 
 a piece of butter size of an ^gg, a small onion, chopped 
 line ; put in a tin baking pan ; n, layer of meat and a 
 layer of biead crumbs ; i)our over the whole a cuj:) of 
 cream, or rich milk ; put in the oven, and bake slowly, 
 until a nice brown. — JSlllie Keyscr, Fayette., Mo. 
 BEEF C ROQl ETTES. 
 
 Use cold roast beef; chop it line ; season with pepper 
 and salt; add one-third the quantity of bread crumbs, 
 and moisten with a little milk. Have your hands 
 floured; rub the meat into balls; dip it into beaten 
 ^%g, then into line pulverized crackers, and fry in but- 
 ter; garnish with paisley. To pulverize the crackers 
 roll them with the rolling-pin on the bread board, and 
 sift them. 
 
26 THE MISSOURI COOK BOOK. 
 
 SWEET-BREAI>S. 
 
 Veal sweet-breads are best. As they spoil ver}^ soon, 
 
 they should as soon as brought from market be put in 
 
 cold water and left to soak an hour; then lard them, 
 
 and put them in boiling water, or stock, and let them 
 
 boil twenty minutes. They will be white and firm. 
 
 Remove the skin, and put in a cool place until ready to 
 
 cook again. 
 
 FRIED SWEET-BKEADS. 
 
 Parboil them, as just explained; cut them in even 
 sized pieces ; sprinkle over pepper and salt ; egg and 
 bread crumb them, and fry them in hot lard. 
 
 VEAE EOAF. 
 
 Six Boston crackers, three eggs, one tablespoonful of 
 salt, pepper, and sage, or summer savory ; three pounds 
 of veal. The veal must be raw, and chopped fine ; mix 
 all well together and pack it hard in a deep tin pan; 
 bake slowly for one hour; a tablespoon of butter im- 
 proves it. This is a nice relish for tea, and should be 
 
 sliced thin when cold. 
 
 OPOSSIM. 
 
 Clean like a pig, scrape, not skin it. Chop the liver 
 fine ; mix with bread crumbs, chopped onion, and pars- 
 ley, with pepper and salt ; bind with a beaten egg, and 
 stuff the body with it. Sew up, roast, baste with salt 
 and water. In order to have it crisp, rub it over w^ith a 
 cloth, dipped in its own grease. Serve with the gravy, 
 made of brown flour. Serve it whole on a platter, and 
 put a baked apple in its mouth. — Judge, T. R. BeAts-, 
 Fay Me, Mo. 
 
 BABBIT STEW. 
 
 Skin, clean, and cut in small pieces two rabbits. Let 
 them stand in cold salt water for an hour ; then put 
 on to cook, in enough cold water to cover them, and 
 boil till tender. Season with salt and pepper, and stir 
 one tablespoon of butter, made smooth, with two table- 
 spoons of flour, into the gravy. 
 
MEATS. 27 
 
 SOUSE. 
 
 Having cleaned the pigs' feet perfectly, and removed 
 the skin and bones, chop line ; season with salt, pepper, 
 and a little sage. Mould in a pan. When cold it can 
 be sliced, and vinegar poured over it. 
 
 MGS' FEET. 
 
 Boil them until done thoroughly, then split the claws, 
 and fry them in batter; just dipped into the batter. 
 Batter. — One-half pint of milk, one egg, little salt, flour 
 enough to make it a little thicker than flapjacks ; fry 
 them in hot lard. 
 
 BEEFSTEAK BAEES. 
 
 One and a half pounds of round steak, chopped flne ; 
 two eggs, one tablespoon of flour, two tablespoons of 
 milk ; salt and pepper to taste ; drop in spider and fry 
 until done. — Jliss Cora Jones, Sf/racuse, N. Y. 
 
 TO PICKEE OXE HEIM^DRED POEXDS OF BEEF 
 OR TOAGEE. 
 
 Sprinkle the bottom of tub, or flrkin, with salt. Four 
 pounds of brown sugar, four ounces of saltpetre, four 
 quarts of flne Liverpool salt. Mix well together, and in 
 packing sprinkle evenly over the meat. The dissolving 
 of salt and juice of meat will be sufficient to pickle. 
 Keep the meat closely pressed together with a good 
 weight. — Mrs. Nettie Gannett, Fayette, Mo. 
 
 TO CERE BAC'OX. 
 
 For every three hundred pounds of pork use fourteen 
 pounds of common salt, and one pound each of brown 
 sugar and saltpetre. Rub them into the meat, and let 
 it lie for three weeks, rubbing and turning it occasion- 
 ally. Then wipe dry, rub again with flne salt, wrap it 
 in a thick cloth, or paper; hang in cool place to dry. 
 
j>Aiuij.uvj^^_l (Jli^im^Ai V. 
 
 -^^'.^ & ]: \ . \' ,\-^ h I I h' ^ A I I':: A 1 S;^5^ 
 
 OYSTER SAICE FOR TURKEY. 
 
 Drain tlironoh a colander. The liquor s boiled and 
 skimmed ; thickened with butter and Hour, (one large 
 tablespoon of butter, and a scant one of llour,) add a 
 trifle of mace and chopped parsley, then the oysters, 
 stirrino- constantly until done. — 3Ir.s. R. P. Williams, 
 Fayette, Mo. 
 
 MIKT SArCE FOR EAMB. 
 
 To one cup of hot vinegar add two tablespoons of 
 sugar, one of butter, and one of chopped pe{)permint. — 
 Mrs. J. Kinney, Franklin, Mo. 
 
 MIXT SAFCE FOR I.A:fIB. 
 
 Vinegar, one half pint ; sugar, four tablespoonfuls ; 
 chopped mint, six tablespoonfuls. Let it stand two 
 hours, and serve in sauce-boat.- JbTr.s. R. P. Williams, 
 Fay(dte, Mo. 
 
 TOMATO SAF€E FOR ROAST BEEF. 
 
 Put a pint of tomatoes, three cloves, three all- 
 spice, pepper and salt, one small onion (sliced,) a 
 sprig of parsley, in a stew pan, "and after cooking 
 twenty minutes strain through a sieve; put in this 
 a scant tablespoon of butter, rolled in flour; cook Ave 
 minutes, and serve. — Mrs. R. P. Williams, Fayette, Mo. 
 
 IVIIITE, OR SIET PI DDENG. 
 
 To one cup of chopped suet add three cups of flour; 
 season well with salt and pepper; put this dry into a 
 bag about four inches wide, and eight or ten long, as 
 tight as you can, and sew up the end, and steam for two 
 
 28 
 
SAUCES FOR MEATS. 29 
 
 hours. Tins is a very nice dish, with turkey or meat. — 
 3Irs. J. Kinney^ Franldin, Mo. 
 
 TdlATO SAIJCE. 
 
 One quart can of tomatoes, or one dozen whole ones, 
 add two cloves, two sprigs of parsley, one bay leaf, a 
 few slices of onion, and one cup of stock. Cook to- 
 gether half hour. — Mr.s. L. 31. Flndley., 8t. Louis, 3£o. 
 
 MISTARD. 
 
 Three teaspoonfuls of mustard, one of salt, and one 
 half of pepper, two tablespoonfuls of brown sugar ; 
 mix with hot vinegar. — Mrs. R. P. Williams, Fay- 
 ette, Mo. 
 
 OYSTER STLFFIXG FOR BAKED FISH. 
 
 One quart of bread crumbs ; soak in cold water to 
 soften ; two tablespoons of butter ; salt and pepper to 
 taste; one can of oysters ; mix all well together. — 3frs. 
 Maria Schotte, Fayette, Mo. 
 
 MUSTARD SAFCE FOR BOILED FRESH SAI.MOX. 
 
 Two cups of water, two tablespoons of batter ; let 
 come to a boil. Mix two teaspoons of brown flour in a 
 little cold water, two tablespoons of prepared mustard, 
 one halt teaspoonful of salt; cook for a few minutes. — 
 3Irs. Maria ScJiotte, Fayette, Mo. 
 
 CRA^fBERRY SAICE. 
 
 Put cranberries into a sauce-pan ; pour boiling water 
 over them, and set on the front of the stove. Stir in 
 half teaspoon of soda. Let stand a few seconds, and 
 pour off, and add just enough boiling water to cover 
 well. Let them cook till done, then drain and run 
 through a colander, and sweeten to taste ; the water 
 they are cooked in will make jelly, by adding same 
 weight of sugar as water ; it will jelly in a few seconds 
 after the sugar is well dissolved. — ^Irs. Dr. T. J. 
 Smith, Fayette, Mo. 
 
30 THE MISSOURI COOK BOOK. 
 
 CRA^fBERRY SAUCE. 
 
 Add one teacup of cold water to a quart of cran- 
 berries, and put them on in a porcelain kettle ; after 
 cooking ten minutes add two heaping cups of sugar, and 
 cook about ten minutes longer, stirring constantly from 
 the time the}^ are put on ; pour out into a bowl, and 
 when cool it can be removed as jelly from a mould. — 
 Mrs. H. A. Norris, Fayette, Mo. 
 
 CRAWBERRY SAUCE. 
 
 Pour boiling water over cranberries, and let them 
 stand over night. Then to one-half gallon of berries 
 add one pound of sugar ; boil about one-half or three- 
 quarters of an hour. — Mrs. E. Major, Fayette, Mo. 
 
DIRECTIONS. 
 
 All poultry should be carefully picked, and the liair 
 singed off by holding the bird over a lighted piece of 
 paper. Take care in removing that the gall bag and the 
 gut joining the gizzard are not broken. Open the giz- 
 zard, first take out the contents, and detach the gall 
 bladder from the liver. If poultry is brought from 
 market frozen, do not hasten to thaw it out before it is 
 wanted for use ; till then put in a cold place, and let it 
 remain frozen. When you thaw it use only cold water. 
 Any frozen poultry, or meat, thawed in warm water, 
 will most certainly spoil. Food of any kind, which has 
 been frozen, requires a much longer time to cook. 
 
 ROAST TURKEY. 
 
 The secret of having a good roast turkey is to baste 
 it often, and to cook it long enough. First, then, after 
 the turkey is dressed, season it well, sprinkling pepper 
 and salt on the inside : stutf it, and tie it well in shape ; 
 sprinkle it well with pepper and salt. It is well to allow a 
 turkey to remain some time stuffed before cooking. Pour 
 a little boiling water into the bottom of the dripping-pan. 
 If it is to be roasted, do not have the oven too hot, right 
 at first, until it gets well heated through, then gradually 
 increase the heat. The excellence of the turkey de- 
 pends much upon the frequency of basting it. Make a 
 dressing of cold bread crumbs, mixed with one-half 
 pound of butter; use no water in the dressing, and 
 season iDtll with pepper and salt. After stuflfing the 
 turkey well put some of the dressing in the pan, so as 
 
 31 
 
32 THE MISSOURI COOK BOOK. 
 
 to make a richer gravy. Put in the pan with the tnrkey 
 the giblets, also, to which add a little more than a pint 
 of water. Oysters may be added to the dressing, if 
 preferred. A turkey weighing fourteen pounds should 
 be cooked fou7' hours. — Mrs. 31. Heudrlx. 
 
 ROAST TURKEY. 
 
 After the turkej is dressed, season it well, sprinkling 
 pepper and salt on the inside. Put the turkey in a 
 large meat pan, almost half full of water. Let cook 
 about two hours, turning occasionally. Then take it 
 from the stove and stuff it with dressing, prepared as 
 above. A little sage is an impiovement. Sprinkle 
 well with pei)per, salt, and Hour. Place it in the oven 
 and cook about two hours. If dinner is to be served at 
 one o'clock, the turkey should be put on to cook at 
 nine o'clock. — 3£rs. Elizabeth 3fajoi\ Fayette, Mo. 
 
 BAKED CTUCKEX. 
 
 If the chickens are young boil about twenty minutes. 
 Prepare the dressing the same as for turkey, and bake 
 in the same manner. Slice two hard boiled eggs in the 
 gravy. — 3Irs. 31. Bridges, Fayette, 3Io. 
 
 FRIED CHICKED. 
 
 Clean, wash, and cut to pieces a couple of spring 
 chickens ; soak in salt water more than one hour, wipe 
 dry, season with pepper, and dredge with flour. Then 
 fry in hot lard, until each piece is a nice brown on both 
 sides. Take up, drain, and set aside in a hot, covered 
 dish. Pour into the gravy left in the frying-pan- a cup 
 of milk, half cream is better ; thicken with heaping 
 spoonful of flour, and tablespoonful of butter ; cut pas- 
 try, rolled thin in squares, or strips ; fry a nice brown, 
 and lay on dish with chicken, and pour gravy over all. 
 Serve. — Mrs. J. Keyser. 
 
SAUCES FOR MEATS. 33 
 
 SMOTHERED CHICKEX. 
 
 For smothered chicken, the fowl must be split down 
 the back, washed, and wiped dry. Lay it breast up- 
 ward in baking pan ; pour over it a ]3int and a half of 
 boiling water, in which has been dissolved a heaping 
 tablespoonful of butter ; cover with another pan that 
 fits exactly. Cook slowly for half an hour, then baste 
 plentifully with the butter water in the pau ; cover, and 
 leave about twenty minutes. Baste again, and once 
 more in another quarter of an hour. An hour and a 
 quarter is long enough for a 3^oung fowl. Baste the 
 last time with a tablespoonful of butter, cover, and 
 leave in the oven about ten minutes longer. It should 
 be of a tine yellow brown all over, not crisped any- 
 where. Thicken the gravy with a tables]30onful of 
 browned tiour, and pour over the chicken. The Hour 
 should first be wet with a little cold milk, or water, and 
 rubbed smooth. — Ilrs. Jacob Keyser, Fayette, Mo. 
 
 PRAIRIE CmCKEXS— STEAMED OR BAKED. 
 
 Stuff them, after cleaning, with a dressing of bread 
 crumbs, and seasoning of pepper and salt, and mixed 
 with melted butter. Sage, onion, or summer savorj^ 
 may be added, if liked. Secure the fowl firmly Avitli a 
 needle and twine. Steam in a steamer until tender; 
 then remove to a dripping-pan ; dredge with fiour, pep- 
 per, and salt, and brown delicately in tlie oven. Baste 
 with melted butter ; garnisli with parsley, and lumps 
 of currant jell}^ Prairie fowls may be stewed, or 
 broiled, the same as other birds. — From Mrs. Owens'' 
 Coolc BooTi. 
 
 ROAST DICKS. 
 
 Ducks should be cooked, and the dressing the same 
 as chicken or turkey. If the ducks are tender, they 
 will not require more than an hour and a half to roast. 
 The giblets should be chopped fine, and added to the 
 gravy, with a chopped shallet, and a spoonful of browned 
 flour. 
 
34 THE MISSOURI COOK BOOK. 
 
 QUAItS WITH TOAST. 
 
 After dressing, split the quails down the back ; le.t 
 them soak in salt water half an hour, or more, then put 
 in the meat pan. Season with salt, pepper, and butter ; 
 about a pint of water ; baste often ; toast bread, cut in 
 squares, a light brown ; lay toast on meat dish. Place 
 the quails, after they have cooked, and are browned 
 nicely, on the toast, and pour gravy over all. 
 
 CHICKEX PIE. 
 
 First cut the chicken up, and stew in a sauce-pan 
 until almost, or quite done; then have a deep dish, or 
 pan, lined with pastry ; put in a layer of chicken, sea- 
 soned with butter, pepper, and salt , then cut strips of 
 pastry, and lay across ; put another layer of chicken, 
 seasoned ; put a cover of pastry, notched, round the 
 edges, and cut a cross in the center. — Mrs. E. 3Iajor, 
 Fayette, Mo. 
 
 €HICKEX OR TEAL. CROQUETTES. 
 
 Two cups of cold meat, minced very tine, add a cup of 
 hot boiled rice, mix together with a fork ; beat the yolks 
 of two eggs, stir in two tablespoons of soft (not melted) 
 butter to a smooth paste ; then add a teaspoonful of 
 salt, a tablespoonful of Worcestershire sauce, and the 
 beaten whites of the eggs, mix well with the meat and 
 rice, and mould into croquettes. Beat two eggs, and 
 pour over the croquettes, then roll them in cracker 
 dust, seasoned with pepper and salt. Boil until a light 
 brown, in lard, which should be quite hot, and deep 
 enough to cover them. Serve with French peas, heap- 
 ing the peas in the center of the platter, and arranging 
 the croquettes around the edge. — Miss Jos epliine Har- 
 rison., Denver, Col. 
 
 QIJENXEI.S OR CROQUETTES. 
 
 This recipe can be used for only cold meat, but is nice 
 when made from turkey or chicken, chopped very fine. 
 Pick out all little pieces of bone or gristle. Add one 
 
SAUCES FOR MEATS, 36 
 
 sweet-bread, which has been parboiled, season with nut- 
 meg, cinnamon, red pepper, and salt. Roll out crackers 
 into dust, then work into the mixture until you can 
 mould into rolls ; then fry like crullers. — Mrs. J. Kin- 
 nej/^ Franklin, Mo. 
 
 CIIICKEX C'ROUIIETTKS. 
 
 (For one dozen medium sized croquettes.) Boil your 
 chicken tender, and chop it very fine. Add one set of 
 brains, previously boiled in salted water. Two minutes 
 is long enough for the brains to boil, then throw them 
 right in the cold water, and skin them, one -half cup 
 suet, chopped fine, one-half small onion, and two sprigs 
 of parsley, chopped together very fine, juice of half a 
 lemon, mix all together, and add enough cream to shape 
 into croquettes. Be careful not to have it too soft. If 
 you mould them pear shape, add a clove in one end, 
 and a small sprig of parsley in the other. This is done 
 after they are cooked. They must be rolled in eggs or 
 cracker crumbs, and fried in boiling lard. Serve with 
 tomato sauce. — Mrs. Lizzie Findley,, St. Louis, Mo. 
 
^SAUBS*StSlDi*l)lSHES5a> 
 
 Boil a tender chicken, and when cold separate the 
 meat from the bone. Cut it into little square blocks, or 
 dice ; do not mince it. Cut white, tender stalks of 
 celery into a bowl, three-quarters inch length, then stir 
 them well together. Make a dressing of the yolks of 
 two eggs, beaten thoroughly, one level teaspoon salt, 
 one of pepper, two of white sugar, two teaspoons pre- 
 pared mustard, one tablespoon butter ; stir in the mix- 
 ture four tablespoons best vinegar, put dressing into a 
 stew-pan, set it into a kettle of hot water, and stir con- 
 stantly, till it thickens ; set away, and when cold mix it 
 with the celery and chicken, leaving a portion of the 
 sauce to pour over the top. Stick a little bouquet of 
 celery leaves in the center of the salad ; then a row 
 around it. — Mrs. J. F. Williams, Macon City, Mo. 
 
 CHICKEN SAIiAD. 
 
 Take a pair of fowls, boil them, (saving the water for 
 soup next day.) When entirely cold, remove all the 
 skin and fat, and disjoint them ; cut the meat from the 
 bones, in very small pieces. Wash and split two large 
 heads of celery ; put the white part into pieces ; mix 
 chicken and celery together, and chop line with hash 
 knife. For the dressing, take eight hard boiled eggs, 
 (I use only the yolks,) add to the eggs a teaspoon of 
 fine salt, teaspoon of pepper, one-half gill made mus- 
 tard, one and one-half wine-glass French vinegar ; skim 
 off the grease from the top of the water in which the 
 chickens have been boiled. Use enough of this to moisten 
 36 
 
SALADS AND SIDE DISHES. 37 
 
 well. We prefer it ro olive or sweet oil. Mix all these 
 ingredients thoroughly, stirring them a long time till 
 quite smooth. After you pour it on the chicken and 
 celery mix the whole well together with a silver fork. — 
 3Irs. Dr. Tom. Smitli, Fayette, Mo. 
 
 CHICKEN SAI.AI>. 
 
 The meat of two cold boiled chickens, the same 
 bulk of chopped celery, yolks of three hard boiled 
 eggs, yolks of two raw eggs Avell beaten, one tea- 
 spoonful of salt, one of mustard, two teaspoonfuls of 
 white sngar, one-fourth teaspoonful black and red pep- 
 per, four tablespoonfuls olive oil, one teacup vinegar, 
 and one of cream, one medium sized Irish potato, 
 mashed, and put through a sieve. Cut the meat and 
 celery into dice, about three-eights of an inch square, 
 mix them, sprinkle with dry salt, toss up lightly with a 
 fork, and put in a cool place while you prepare the 
 dressing. Rub the yolks of the eggs to a powder, add 
 the pepper, salt, sugar, mustard, and potato, then 
 the oil, stirring well, and adding only a little at a 
 time. Next beat the raw eggs into the dressing, 
 and lastly, the vinegar. Put the dressing in a cool 
 place until you are ready to use the salad, and then stir 
 the cream into the dressing, pour over the meat and 
 celery, mixing thoroughly, and serve at once. Garnish 
 your salad dish with parsley, lettuce, or celery leaves. 
 This will make sufficient salad for sixteen persons.— 
 Mrs. John Shafrotli, Denter, Col. 
 
 POTATO SAIvAl>. 
 
 Takf four or five good sized boiled potatoes, mash, 
 and add one-half teacup of cream, beat until light ; sea- 
 son with salt, pepper, celery seed, and one small onion, 
 chopped fine. Put one teacup of vinegar in sauce-pan, 
 and when nearly to boiling point stir two well beaten 
 eggs. Stir constantly until it thickens, and pour over 
 
38 THE MISSOURI COOK BOOK. 
 
 the potatoes, beating all well together. Put in salad 
 dish, and around the edge lay celery leaves, or parsley. 
 — 3£rs. W. C. Arline, Fayette, Mo. 
 
 POTATO SAIiAD. 
 
 Boil in salt water three large potatoes, until thor- 
 oughly done. Beat lightly four eggs, add one cup of 
 vinegar, one tablespoonful of sugar, one teaspoonful 
 mustard, one celery seed. Butter, the size of a walnut ; 
 pepper and salt to taste. Put this mixture on the stove, 
 and stir constantly, till it thickens. Then slice the 
 potatoes', and put in layers, with the dressing. — Mrs. 
 Carrie Morrison., Fayette., Mo. 
 
 SAI.MOX SAIiAD. 
 
 Nine hard boiled eggs, one can of salmon; chop 
 whites of eggs and salmon together, very line ; with a 
 fork cut yolks of eggs smooth, and mix well with oil 
 from salmon, one teaspoon salt, one of pepper, one of 
 mustard, one small cup of vinegar ; pour this over the 
 chopped salmon, and mix well. — Mrs. L. S. Frosser, 
 Fayette, Mo. 
 
 SAI.MO:Sf SAIiAD. 
 
 One can of salmon, fresh ; four bunches of celery ; 
 chop as for c?iicken salad ; mix with the salmon, and 
 pour the dressing over it. Dressing. — Take half a 
 pint of vinegar, and let it get hot, then beat up two 
 eggs, half a tablespoon of flour, half a tablespoonful of 
 sugar, one teaspoonful of mustard, and a little salt and 
 pepper, four tablespoonfuls of melted butter ; stir this 
 into the vinegar, and let boil until it thickens, then pour 
 over the salad ; garnish with the leaves of celer3^ — 3frs. 
 O. Bower, Fayette, Mo. 
 
 OYSTER SAIiAD. 
 
 Pour off the liquor of one can of oysters, chop the 
 oysters flne, add six crackers ; roll them with rolling- 
 pin, add chopped pickle and celery seed to taste ; then 
 
SALADS AND SIDE DISHES. 39 
 
 pour over all a sauce made of two eggs, tablespoon of 
 mustard, two spoons of butter, a little sugar and salt, 
 and one-half cup of good vinegar ; thicken this over the 
 fire before adding to the oysters, and best to let it cool. 
 I think hard boiled eggs, chopped tine, is an improve- 
 ment. Some use the oyster liquor, and add more crack- 
 ers, but I like it best without. — 3Irs. M. E. Jackson, 
 Fayette, Mo. 
 
 OYSTER S AliAD. 
 
 One can cove oysters, six hard boiled eggs, one cup 
 chow-chow, or chopped pickle, vinegar, mustard seed, 
 celery seed ; salt and pepper to taste. — Mrs. Lizzie 
 FlsTier. Fayette, Mo. 
 
 I.OBSTER SAI.AD. 
 
 Two lobsters, picked line, four heads of fresh lettuce, 
 cut fine ; put in a dish in layers, with the lobsters ; boil 
 your eggs, mash the yolks, add three tablespoons of 
 melted butter, a teaspoon of mustard, cayenne pej)per 
 and salt ; two tablespoons of sugar, two caps of vine- 
 gar ; heat together, and pour over when served. 
 
 SUMMER BREAKFAST SAI^AD. 
 
 Prepare two chickens as you would for salad (using 
 the heart, or liver.) Stir in the above two strained Irish 
 potatoes, and make a dressing in this way : Take the 
 yolks of four hard boiled eggs, and the white of one, 
 (chopped fine.) Rub to a smooth paste, with salt, to 
 taste, one-fourth teacup of melted butter, a little pepper 
 and mustard. (A few spices is an improvement.) Put 
 one-half cup of vinegar in a sauce-pan, and when ready 
 to boil, stir in two well-beaten eggs, stirring constantly, 
 until thick. Mix this with the above, thoroughly, j)ack 
 in a bowl, and set on ice. When ready to turn out 
 cover with one sliced lemon, and the juice of one. — Mrs. 
 Charlie Smith, Fayette, Mo. 
 
40 THE MISSOURI COOK BOOK. 
 
 OYSTERS— A liA CHAMBORD. 
 
 One-half head of cabbage, chopped line ; season with 
 salt and pepper, and set in a cool place. Take two 
 whole eggs, or tlie yolks of tiiree, two tablespoonfuls of 
 sugar, fonr of vinegar, saltspoon of salt, same of mus- 
 tard. Put this in a sance-pan. set it on the lire, stirring 
 constantly, until it thiclvens ; add a piece of butter, size 
 of a walnut. Let it get perfectly cold before putting on 
 the cabbage. Mix well with a fork, and form in a loaf 
 shape. This can all be prepared several hours before 
 dinner. Wlinn leady to serve take large OA^sters, 
 nicely dried, and bi-eaded, and fr}^ in boiling lard. 
 Have a large platter, very warm. In the center place a 
 thickly folded napkin, and in it place your loaf of 
 slaw, pntting on the top of it some fresh sprigs of pars- 
 ley, and aronnd it bard boiled eggs ; cut in dice. And 
 in the dish, all around it, the fried oysters. — 3Irs. J. Ji. 
 Findley^ St. Louis., Mo. 
 
 POMMES— A I.A GRxiTIX. 
 
 Have some j)otatoes boiled in their jackets, when 
 cold, peel and cut in small dice, or marble shape ; put 
 them in a pudding dish. Put a pint of rich milk on the 
 lire ; when at the boiling point, add a tablespoonful of 
 flour, dissolved in a little millv, a pinch of salt, and a 
 cn^^ful of grated cheese. Let all cook about iive min- 
 utes ; pour this mixture over the potatoes, and bake in 
 oven until brown on top. — Mrs. J. R. Findley^ St. 
 Louis, Mo. 
 
 CHICKEX CHEESE. 
 
 Boil two chickens till tender, take out all the bones, 
 and chop the meat fine ; season to taste with salt, pep- 
 per, and butter ; pour in enough of the liquor they are 
 boiled in to make it moist. Mould in any shape you 
 choose. When cold turn out, and cut into slices. This 
 is especially nice for lunch. — Mrs. H. A. Norris, Fay- 
 ette, Mo. 
 
SALADS AXD SIDE DISHES. 41 
 
 A FAVORITE I>ISII. 
 
 One cup of bread crumbs, two cups fresh milk, one 
 cup dry cheese, broken in small pieces, three eggs, well 
 beaten, one tablespoonful of butter ; salt and pepper to 
 taste. A very little soda, dissolved in hot water, and 
 stirred in the milk. Soak the crumbs in the milk ; 
 beat into these the eggs, the butter, peeper and salt, and 
 then the cheese. Butter a neat baking dish, pour the 
 pudding into it, and bake in a quick oven, until brown. 
 Serve immediately. — Miss Lizzette Herndon, Fay- 
 ette, Mo. 
 
 SL.AW. 
 
 One large head of cabbage, half teacup of sugar, four 
 eggs, well beaten, one teaspoon of mustard, one of celery 
 seed, half teaspoon of turmeric. Mix this all well, then 
 have ready one pint of Vinegar, pour it on the season- 
 ing, and let it boil until it is the consistency of cream, 
 then pour hot over cabbage ; seasoned with salt, and 
 pepper, — Mrs. Solon Smith, Fayette, Mo. 
 
 HOT SLAW. 
 
 Four eggs, one and a half teaspoons of Coleman's 
 mustard, one teaspoon of celery seed, a scant half tea- 
 spoonful of turmeric, half cup of white sugar, and a 
 small teacup half full of cream, or a tablespoon of 
 butter, melted ; beat the eggs till light, then mix in the 
 other ingredients ; then pour in slowly, while stirring a 
 pint of boiling vinegar ; then return this to the fire ; 
 keep stirring well till it is the consistency of cream. 
 Have the cabbage chopped fine, and seasoned with salt 
 and pepper. When the dressing is done add at once to 
 the cabbage, mix well, and keep closely covered. — 3£rs. 
 Dr. T. J. Smith, Fayette, Mo. 
 
^TICmEIJ 
 
 ^ ■:::.:: .. : ; : -^, 
 
 MASHED POTATOES. 
 
 Pare and boil the potatoes ; when done, drain off the 
 water ; let them stand a minute in the stove to let all 
 the steam escape; add the salt and butter, and mash 
 them free from lumps ; add sweet cream, or milk ; beat 
 like cake batter, the longer the better, until nice and 
 light ; serve in a covered dish. 
 
 POTATO CAKES. 
 
 Make cold mashed potatoes into fiat cakes, flour them, 
 
 and fry in jiart lard and part butter, until they are a 
 
 light brown. 
 
 TO BOIIi 5fEW POTATOES. 
 
 Scrape the skins from new j)otatoes, and lay them in 
 cold water for a while, put them into a saucepan, and 
 cover them with water ; cover them, and boil for about 
 half an hour ; try one, and if done, drain the water off; 
 make a sauce of hot milk, thickened with flour, and 
 seasoned with butter, salt and pepper ; pour over the 
 potatoes, and serve hot. 
 
 SARATOGA POTATOES. 
 
 Pare, and cut into thin slices, on a slaw cutter, four 
 large potatoes (new are best,) let stand in ice cold salt 
 water while breakfast is cooking ; take a handful of 
 the potatoes, squeeze the water from them, and dry in a 
 napkin ; separate the slices, and drop a handful at a 
 time into a skillet of boiling lard, taking care that 
 they do not strike together, stir with a fork till they are 
 a light brown color, take out with a wire spoon, drain 
 well, and serve in an open dish. They are very nice 
 served cold. 
 
 42 
 
VEGETABLES. 43 
 
 TO BAKE POTATOES. 
 
 The potatoes must be of equal size. Put them into a 
 hot oven, and bake until tender. It requires about an 
 hour to bake a large potato. Serve immediately ; if 
 left to stand they are not good. 
 
 FRIE1> POTATOES. 
 
 Peel, and cut the potatoes in thin slices, as nearly the 
 same size as possible ; put into a frying pan some lard, 
 or butter, and when quite hot put in the potatoes, fry 
 on both sides until they are a nice brown. AVhen they 
 are crisp, and done, take them up; place them on a 
 cloth before the fire to drain the grease from them, and 
 serve very hot, after sprinkling with salt. 
 
 POTATOES BAKED IVITH BEEF. 
 Pare potatoes of equal size, and put them into the 
 oven in the same pan in which the beef is baked. In 
 basting the beef the potatoes should be basted also. 
 Serve them around the beef. 
 
 POTATO CROQIETTES. 
 Season cold mashed potatoes with pepper, salt, and 
 nutmeg. Beat to a cream, and to every cup of potato 
 put a tablespoonful of melted butter. Bind with two or 
 three beaten eggs, and add some minced parsley. Roll 
 into oval balls, dip into beaten egg, then in bread 
 crumbs, and fry in hot lard, or drippings. Pile in a 
 pyramid on a flat dish, and serve. 
 
 POTATO PUFFS. 
 To two cups mashed potatoes put two spoons melted 
 butter ; beat until creamy. Then add two well beaten 
 eggs, and a cup of cream, or milk, a little salt ; beat 
 well ; pour into a baking dish, spread butter over the 
 top, and bake quickly, a delicate brown. 
 
 BAKED SWEET POTATOES. 
 Take large potatoes and put them on to boil, or 
 steam ; when nearly done, take out and peel ; slice not 
 
44 THE MISSOURI COOK BOOK. 
 
 quite half an inch thick. Put in a baking pan, with a 
 very little water; sprinkle white sugar thickly over 
 them, and spread each slice with butter ; set them in 
 the stove to brown. A longer time is required for cook- 
 ing sweet potatoes than Irish potatoes. 
 
 TO BAKE SWEET POTATOES. 
 
 Select those that are nearly of a size, not too large; 
 wash them, and put in a hot oven, and bake until done; 
 it requires about an hour to bake a medium sized 
 potato. 
 
 BAKED TOMATOES. 
 
 Peel the tomatoes by pouring boiling water over 
 them, until the skin will slip, cut out the stem end, set 
 them in a baking pan ; season with salt, pepper, butter 
 size of an egg, and sugar; sprinkle over them a good 
 handful of bread crumbs ; bake slowly for forty-five 
 minutes. 
 
 The following recipe is given by Mrs. Martha Jack- 
 son, by which tomatoes may be so preserved that they 
 may be sliced and served as fresh tomatoes : 
 
 Take the imperfect tomatoes, put in a tin or porcelain 
 kettle, let come to a boil, mash well, run through a 
 colander, then take the juice, place on the fire, put in 
 whole tomatoes, if not too large, if so, cut in half ; let 
 them get entirely heated, put in cans ; seal while hot. 
 
 STUFFED TOMATOES. 
 
 Select enough large, smootli tomatoes, to fill a baking 
 dish ; cut a piece from the top of each, scoop out the 
 pulp, without breaking the skin ; make a dressing by 
 adding to pulp bits of cold beef, or mutton, chopped 
 fine, bread crumbs, salt, pepper, and onion ; after put- 
 ting sugar, and small piece of butter in the skins, fill 
 them with this dressing, replace the tops, and bake 
 until done. — 3Irs. R. P. Williams, Fayette, Mo. 
 
VEGETABLES. 45 
 
 FRICASSEED CHICKEIT. 
 
 Cut fresh corn from tlie cob, put in a pot, and just 
 cover with boiling water ; let it boil half an hour ; mix 
 in a half pint of cream, a tablespoonful of l)utter. one of 
 sugar, a little salt, and pepper, and let boil a few 
 minutes. 
 
 GREEX CORX PI DDIXG. 
 
 One dozen ears of green corn, grated from the rob, or 
 sliced off, then take the knife and scrape the cob for the 
 sweetest part of the corn ; beat up well three eggs, add 
 a pint of sweet milk, half cup of butter, one spoonful of 
 sugar, pepper, and salt, stir in the corn, bake in a pud- 
 ding pan, in a well heated oven. — MiS. J. D. Tolson. 
 
 TO BOIIi CORX 03f THE COB. 
 
 The corn is boiled in the husks, which imparts sweet- 
 ness and havor, and keeps it moist and tender. The 
 unhusked corn is put into salted boiling water, and 
 when done drain well. Remove the husks before send- 
 ing to the table. 
 
 PEAS. 
 
 First boil the pods, which are sweet and full of flavor, 
 in a little water ; skim them out, and add the peas, 
 which boil until tender; add then a little butter, cream, 
 pepiDer, and salt. Time to cook, about half an hour. 
 
 CABBAGE TO BOII^. 
 
 Cabbage is best boiled, and served with corned beef; 
 otherwise boil a piece of pork with it. Always boil 
 with it a piece of red pepper. Remove the outside dam- 
 aged leaves, and cut the cabbage into halves, or, if very 
 large, into quarters, so as to better cook the inside stalk ; 
 put it into the boiling water, with the corned beef, or 
 pork, and the small red pepper. It will take from half to 
 three-quartei s of an hour to be well cooked. Drain the 
 cabbage well, serving it with meat, in the center of the 
 dish. 
 
46 THE MISSOURI COOK BOOK. 
 
 CABBAGE PUDDIXO. 
 
 Chop cabbage, and boil till tender, in clear water, 
 with salt enough to season ; when done drain off the 
 water, put in a pudding dish a layer of bread and cab- 
 bage, alternately ; season with butter, pepper, and 
 cream, or rich milk; put in oven, and bake to a light 
 brown. This makes a most delicious and delicate dish 
 of cabbage. — Miss Nannie Keyser, Fayette,^ Mo. 
 
 TO COOK CABBAGE aUICKI.A\ 
 
 Cut up your cabbage tolerably line, then put it in 
 real hot lard; then cover with water, and let boil ; sea- 
 son with pepper, and salt. Before serving stir in a 
 little bit of soda, and a teaspoon of liour. — Mrs. W. F. 
 Tieman., Fayette, Mo. 
 
 SOUTHERX CABBAGE. 
 
 Scald cabbage in salt water until tender; drain, and 
 just cover with cream ; when cream boils, sprinkle a 
 tablespoon of Hour; then stir in an egg well beaten, and 
 two or three tablespoons of sugar ; add all of the butter 
 you can spare, only allow it to boil an instant after the 
 Q^g is in, and as you take it from the stove pour in half 
 a teacup of vinegar, more or less, according to strength, 
 and a little pepper. — Mrs. John Tippett, Keytesmlle, 
 Mo. 
 
 BOIEED CABBAGE. 
 
 Pick a nice firm head ; chop as for slaw ; put in a 
 stew-pan, and pour on boiling water, but do not let the 
 water come to the top of cabbage ; put teaspoonful of 
 salt, and cover closel}/ ; boil till tender, then drain off 
 all the water, and add one tablespoonful of butter, two 
 of cream, a little pepper ; return to the oven, and cook 
 a few moments longer. — Mrs. H. A. Norris, Fayette, Mo. 
 
 FRIED CABBAGE. 
 
 Slice thin, or chop fine; put into a frying-pan, with 
 some salt pork gravy, and a little water; season with 
 
VEGETABLES. 47 
 
 salt and pepper ; cover closely ; cook slowly on top of 
 stove. When done add lialf cup of vinegar, if liked. 
 
 SOLTIIKRN RICE. 
 
 To one teacup of rice put one quart of water, and one 
 spoonful of salt ; cook until the grains are done, but not 
 soft, or broken, which will take about twenty minutes ; 
 drain off all the water, and set on the back of the stove. 
 Keep it tightly covered, and do not stir at any time, as 
 stirring breaks the grains, and makes it sticky. If 
 properly cooked when turned into the dish, each grain 
 will be whole, and will not stick together ; it is much 
 better than when all in a musli. — Mrs. M. J. Brealcer, 
 Fayette, Mo. 
 
 I.IMA BEAXS. 
 
 Boil about an hour ; p^ur the water off; season with 
 salt, pepi)er, and butter; send to the table hot. Dried 
 Lima beans must be soaked over night, and boiled two 
 hours, or until they are soft, and should have some 
 cream added to the dressing. 
 
 BAKED PORK AXD BEANf!i. 
 
 Boil with one quart of dry beans a pound of salt 
 pork. Put them on in cold water and boil until beans 
 are tender, but not mashed. Place the beans in a 
 baking dish ; lay the pork in the center, on top of 
 beans. Bake in a slow oven till all are nicely browned. 
 
 MACAROXI. 
 
 Bake a quarter of a pound of macaroni until tender. 
 
 To two well-beaten eggs add a little more than a pint of 
 
 sweet milk, tablespoonful butter, pepper, salt, a quarter 
 
 of a pound grated cheese. Pour over the macaroni, and 
 
 stir all well together. Put into a baking dish, and bake 
 
 until brown. 
 
 SICCOTASII. 
 
 One quart of Lima beans, put on in two quarts of cold 
 water, while boiling cut the corn from a dozen ears, 
 
48 THE MISSOURI COOK BOOK. 
 
 and boil cobs for a few minutes with the beans ; when 
 the beans are done stir the corn with the beans, and add 
 one cup of cream, one tablespoonful of butter, one tea- 
 spoonful of sugar, salt, and pepper to taste ; the corn 
 should cook twenty minutes. A small piece of salt 
 pork, cooked with the beans, is a great improvement. 
 
 BOII.£I> BEETS. 
 
 Wash, without breaking the skin; put to cook in 
 boiling water; boil till done. Slice and season with 
 butter, salt and pepper. Do not put on the vinegar, as 
 many prefer them without. 
 
 TURNIPS. 
 
 Peel, and cut in slices ; boil with a piece of fresh 
 pork, or beef. When done take out with a wire spoon, 
 mash well, and season with salt, and pepper. 
 
 PARSNIPS. 
 
 Scrape them clean, cut in slices, lengthwise, and boil 
 with a few slices of salt pork in a stew-pan, or skillet, 
 till tender. Serve in a vegetable dish. 
 
 \ EGETABI.E OYSTER. 
 
 Cut into small pieces, and let stand in cold water a 
 short time ; boil until done ; drain the water off, and 
 pour over milk, or cream. Season with butter, pepper, 
 and salt. 
 
 ASPARAGUS. 
 
 Get the stalks of equal length ; tie up ; boil in salted 
 water about half an hour; lay on buttered toast, and 
 pour melted butter and cream over it. 
 
 BOII.ED OaflOBfS. 
 
 When peeling onions keep them under water, and all 
 weeping of the eyes will be avoided. Put to cook in 
 boiling water. Boil a few minutes, then drain off the 
 water, put on more water, and boil again ; and still a 
 third, where they may remain till tender. This renders 
 
VEGETABLES. 49 
 
 them mild in flavor. When the last water is poured off, 
 add a cup of milk, and seasoning of butter, pepper, and 
 salt. Boil up, and serve. The milk helps to relieve 
 them of their offensiveness. Onions are very healthful, 
 and it would be better for the generality of people if 
 they ate them oftener. — Mrs. Owens- Cook Book. 
 
 FRI£I> EGG PliA^fT. 
 
 Pare, and cut in slices half an inch thick ; sprinkle a 
 little salt on each side, and press down, for an hour ; 
 then rinse in clear water, and dry well with a towel ; 
 dip in egg and rolled cracker, and fry a nice brown. 
 
 BOIIiED CARROTS. 
 
 Wash and scrape well, and lay in cold water half an 
 hour; if large, split them; boil until tender; butter 
 well, and serve hot. 
 
 BOIIiED HOMIIVY. 
 
 Soak over night in cold water ; next day put it into a 
 pot, with at least two quarts of water to a quart of 
 hominy, and boil slowly three or more hours, until 
 soft ; drain in a colander, and stir in butter, pepper, and 
 salt. In cold weather a large quantity can be boiled, 
 and used when needed. 
 
 TO BOIIi STRIXG BEAXS. 
 
 Put a piece of salt pork, or bacon, in cold water; 
 when it boils, skim ; put in beans, and boil about two 
 hours. 
 
 SCAIiliOPEB TOMATOES. 
 
 Put in a buttered baking dish a layer of bread, or 
 cracker crumbs, seasoned with bits of butter ; then a 
 layer of sliced tomatoes, seasoned with salt, pepper, 
 and sugar, if desired ; then a layer of crumbs, and so 
 on till the dish is full, flnishingwith the crumbs. Bake 
 about three-quarters of an hour. 
 
50 THE MISSOURI COOK BOOK. 
 
 PARS:RfIPS, SAU TED. 
 
 Parboil tliem, after cutting lengthwise ; place in a 
 baking dish, with sugar and butter — a layer of the 
 slices ; then the butter and sugar ; then slices ; so on 
 until the dish is full. Pour in water enough to make a 
 syrup, and bake. — Hiss Lou Smith, Fayette, Mo. 
 
 SAI.SIFY. 
 
 Having scraped the salsify roots, and washed them in 
 cold water, parboil them ; then take them out ; drain 
 them ; cut them into large pieces, and fry them in butter. 
 Salsify is frequently stewed slowly till quite tender, and 
 then served up with melted butter ; or it may be first 
 boiled, then grated, and made into cakes, to be fried in 
 butter. Salsif}^ must not be left exposed to the air, or 
 it will turn blackish. 
 
 CAlTI^IFIiOWER. 
 
 Trim off the outside leaves, and put the cauliflower 
 into well salted boiling water. Be careful to take it out 
 as soon as tender, to jDrevent it dropping into pieces. 
 Make in a saucepan a white sauce, in this way : Put 
 butter the size of an ^^^ into the saucepan, and when 
 it bubbles, stir in a scant half teacupful of flour ; stir 
 well until cooked, then add two teacupfuls of thin 
 cream, some pepper and salt ; stir it over the fire until 
 perfectly smooth ; pour the sauce over the cauliflower, 
 and serve. 
 
-»-'i',U!is", 
 
 riH)i{j';.D.MUiA,i; 
 
 o:fiKi.ETTi:. 
 
 Five eggs, pint of sweet milk, four tablespoons of 
 flour ; season with salt and pepper. Beat tlie yolks of 
 the eggs until very light, then add pepper and salt. 
 Take from the pint of milk a teacupful, into it stir until 
 smooth the four tablespoons of flour ; stir this with the 
 other milk into the eggs, and lastly, the whites beaten 
 to a stiff" froth. Have skillet hot, and grease well with 
 lard, or butter ; when slightly brown turn one half over 
 the other. Serve on oval-shaped meat dish. — Mrs. E. 
 Major, Fayette^ Mo. 
 
 OMELETTE. 
 
 For a small family, take six eggs, beat the yellows 
 and whites separately. Put the eggs together, and 
 beai for a few minutes ; add a little salt and pepper, if 
 you like. If 3^ou have cold boiled ham at any time, 
 chop some flne, and put it in ; it makes the omelette 
 very nice. Cook in a stewpan well greased with butter. 
 —Mrs. E. W. Bedford. 
 
 OMEEETTE. 
 
 In the flrst place, be sure your eggs are fresh, or you 
 will fail. Break them into an earthen dish, and beat 
 just enough to mix the whites and yolks together 
 nicely, then add a tablespoonful of sweet milk, or 
 cream, for every egg, and then beat thoroughl}^ as you 
 would for sponge cake. Have your pan perfectly dry, 
 and hot enough to melt, but not to brown your butter ; 
 turn in your omelette, and place over the fire at once, 
 but be careful it does not burn. Take a thin-bladed 
 knife and run carefully under the bottom, to let what is 
 
 51 
 
52 THE MISSOURI COOK BOOK. 
 
 not cooked get below. Do not cook the whole mass 
 solid, or you will have it hard and dry, as its own heat 
 will cook it some time after it is taken up ; commence 
 at one side and carefully roll over and over until the 
 whole is in a roll. Let it brown a nice brown. Turn 
 out on a hot dish, and serve. Do not put on a grain of 
 salt while cooking, or it will be tough and flat. The 
 butter, if well salted, will make it salt enough. — Mrs. 
 L. Coolc, Fayette, Mo. 
 
 CHEESE OMEIiETTE. 
 
 Six eggs, one cup <>f grated cheese, pepper and salt 
 to taste ; beat all together about one minute. Have a 
 bright, smooth frying-pan ; let it heat well, and put in 
 a piece of fresh butter, size of half an e,gg ; now pour on 
 your beaten eggs ; stir from one side to the other with a 
 spoon, until they are set. It is then ready to serve. 
 With a quick movement of the cake lifter, throw one 
 half over the other, then slide on a warm platter, and 
 eat while hot. — Mrs. J. R. Findley, St. Louis., Mo. 
 
 SCRAMBIiED EGGS. 
 
 Six eggs beaten hard a few minutes ; a good pinch of 
 salt and pepper ; a half teacup of rich milk ; a table- 
 spoon of melted butter; have your skillet quite hot, 
 and well greased ; pour in the mixture, and begin stir- 
 ring at once ; keep stirring well from the bottom, till it 
 is well set, which will be in a few seconds, then empty 
 into a warmed dish, and keep closely covered. It 
 should be prepared just before going to table. — Miss 
 Lou Smith., Fayette, Mo. 
 
 BAKED EGGS. 
 
 Put a little butter in pan, when warm, put in the eggs, 
 (be careful not to break the yolks,) salt and pepper. 
 Bake in the oven till the whites are hard. — Mrs. Mum- 
 power, Fayette, Mo. 
 
EGGS AND COOKED GRAINS. 53 
 
 POACHED £OOS. 
 
 Break the eggs into boiling water, and sprinkle salt 
 over them. When the white is well set, take them out ; 
 pour over a little melted butter ; season with pepper . 
 Serve on buttered toast, if you prefer. 
 
 SCRAMBL-ED EGGS. 
 
 Beat six or eight eggs very light ; add a little salt ; 
 put them into a warm frying-pan, with butter, or lard ; 
 stir until they are well thickened, but not hard; season 
 with pepper. 
 
 TO FRY EGGS. 
 
 Melt a piece of butter in a frying pan ; put the eggs 
 in carefully, so as not to break the yolks ; sprinkle with 
 salt, and as soon as the whites are set, serve on a hot 
 dish. The butter should not be allowed to get too hot, 
 and only a couple of eggs should be fried at a time. A 
 small frying-pan should be used. 
 
 TO PREPARE EGGS FOR lilJNCH. 
 
 To boil the eggs, put them in cold water, which will 
 prevent them bursting, as they would if they were put 
 in hot water to boil. When done put them in cold 
 water, so the shell will come off nicely. Cut them in 
 halves, lengthwise ; remove the yellows ; mash them 
 up, and season with butter, pepper, salt, celery seed and 
 a little vinegar. Put the yellows back into the whites, 
 and put the halves together. You have a very pretty 
 dish if you will tie around each one a piece of narrow 
 blue ribbon. 
 
 OYSTER OMEIiETTE. 
 
 Beat six eggs to a thick cream ; season with pepper 
 and salt ; have ready one dozen large oysters ; cut them 
 in half; pour the eggs in a pan, with hot butter in it; 
 drop the oysters over it as carefully as you can ; fry a 
 light brown, and serve hot. 
 
54 THE MISSOURI COOK BOOK. 
 
 STUFFED FOGS. 
 
 Boil the eggs hard; and cut them in two ; take out 
 
 carefully the yolks, which mash well, adding a little 
 
 finely minced onion, chopped parsley, pepper, and salt. 
 
 Mash also double the quantity of bread, which has 
 
 been soaked iu milk ; mix bread, yolks, etc., together ; 
 
 then bind them with a little raw j^olk of egg ; taste to 
 
 see if they are seasoned properly. Stuff the eggs with 
 
 the mixture, so that each half has the appearance of 
 
 containing a whole round yolk; smooth the remainder 
 
 of the mixture on the bottom of a pie pan ; arrange the 
 
 halves symmetrically in this bed ; brown a little in the 
 
 oven. 
 
 TO KEEP EGGS. 
 
 Put a two inch layer of salt in bottom of stone jar ; then 
 
 a layer of fresh eggs, small end down ; then salt, then 
 
 eggs, and so on till jar is full, with a layer of salt at 
 
 top ; cover and put in a cool place, but not where they 
 
 will freeze. This is a simple, easy, and inexpensive 
 
 way, and has been tested for years. 
 
 CRACKED WHEAT. 
 
 Rinse thoroughly with cold water; two teacups of 
 wheat ; add four cups of cold water ; place the pan in a 
 pan of water, and cover closely. In half an hour or so 
 stir, and salt to taste. Let it steam four or five hours, 
 stirring once or twice. Nice, hot or cold, for breakfast. 
 Serve with cream. 
 
 OATMEAIi PORRIDGE. 
 
 To three parts of boiling water add one part oatmeal. 
 
 Cover closely, and cook slowly for half hour. Do not 
 
 stir it if you would prevent it being sticky. Serve with 
 
 sugar and cream. 
 
 HOMIXY. 
 
 Wash in two waters one cup of hominy ; then stir it 
 
 into one quart of boiling water, with a little salt, and 
 
 boil sixty minutes. Be careful that it does not burn. 
 
EGGS AM) COOKED GRAINS. 55 
 
 HOMIWY FRITTERS. 
 
 One egg, one half cup of sweet milk, one tablespoonful 
 of flour, one quart of boiled hominy, a pinch of salt ; 
 roll into oval balls, witii floured hands ; dip in a well- 
 beaten egg, and then in dried bread crumbs, and fry in 
 
 hot lard. 
 
 TO COOK IIOMLXY. 
 
 To one quart of hominy use five quarts of water ; 
 cook slowly. When soft, skim out into a crock, and set 
 it in a cool place. To prepare for the table, to one 
 quart of cooked hominy use one spoonful of butter, 
 or lard, that has been heated. Add half teacupful of 
 cream, or rich milk ; salt to taste. 
 
 OITCII C HEESE. 
 
 Take, a crockful of clabbered milk, and set it on the 
 stove to heat; when the wliey and clabber separate, 
 put it into a jelly bag, and hang it up where it will 
 drain dry. Season ; serve with cream. 
 
j®^ 
 
 L.IOHT BR£AD. 
 
 One quart of flour; two tablespoons yeast; one small 
 tablespoon lard ; one teaspoon salt ; mix up with cold 
 water and knead the dough well ; when the dough is 
 risen very light, knead the second time, and make into 
 loaves and light rolls, and let rise again. Bake one 
 hour. — Mrs. Dr. Snelson, St. Joseph, Mo. 
 
 TO MAKE YEAST AXD I^IGHT BREAD. 
 
 Boil two or three small potatoes; mash them; add a 
 pint of flour, and scald it with the water in which the 
 potatoes were boiled ; then stir to a stiff batter, and 
 when cool, add more water, until thinner; then add 
 your baker's yeast, or soak a cake of dry yeast and 
 put in a warm place to rise ; do not use the yeast as 
 soon as it rises to the top of the bowl, but wait until it 
 falls again, then it is ready for use ; one cup of this 
 yeast will be sufiicient to make a pan of rolls or a loaf 
 of bread. You can either keep this yeast fresh on ice, 
 or make it into dry yeast-cakes, hy adding enough 
 cornmeal to make stiff", cool and cut in square cakes ; 
 dry thoroughly, then put in a sack and keep in a dry 
 place. When you want to make light bread, make a 
 sponge over night, of a pint or more flour, with luke- 
 warm water, and add one or two cold potatoes, mashed 
 fine, add either a cup of fresh yeast or a cake of dry 
 yeast, soaked ; set in a warm place and let rise. The 
 next morning early, make up your bread ; take a quart 
 or more flour, teaspoon of salt, tablespoon of lard, and 
 make a stiff" dough with either lukewarm water or sweet 
 
 56 
 
BREAD. 57 
 
 milk ; knead well about five minutes and set to rise ; as 
 soon as light, make into loaves and put in pans. Bake 
 in a hot oven. — Mrs. W. F. Tieman, Fayette, Mo. 
 
 lilGHT BR£AI>. 
 
 To two quarts of flour, add two tablespoons of 
 lard, teaspoon of salt, one-half teacup of white sugar, 
 one cofFeecup of yeast; mix with lukewarm water; 
 knead until smooth. Grease a large earthen bowl well ; 
 put the dough in, then turn it over; the grease on the 
 top will prevent a crust forming on top ; set in a warm 
 place to rise. To have rolls for tea, make up the bread 
 early in the morning, and at four o'clock make out the 
 rolls. (In making out the rolls or loaves, never add 
 any more flour, it will make the bread tough). Set in 
 some warm place to rise. In baking, put a pan of 
 water on the grate to keep them from browning too 
 quickly on top. 
 
 For the yeast, take about three good-sized potatoes ; 
 peel, and boil until done; take out of the water and 
 mash until smooth ; mix small teacup of flour with 
 potatoes; pour the water in which the potatoes were 
 boiled into this, and beat until smooth ; put over the 
 fire and cook as you would starch, stirring constantly ; 
 only requires a few minutes to cook. Dissolve a cake 
 of National yeast in a little cold water, and stir into the 
 above when cold. This yeast makes better bread a day 
 or two after it is made. — Mrs. E. Major, Fayette, Mo. 
 
 ISAI.T-RISIX<a BREAD. 
 
 Take one-half teacup of sweet milk; let it come to 
 boiling heat; then stir in meal to the consistency of 
 mush ; let it stand in a warm place over night, then 
 make a stiif batter of flour and warm water or milk ; 
 add the meal, a pinch of sugar and salt; let stand in 
 warm water until it rises ; don't have the water too 
 warm ; make your bread of the rising and warm milk 
 
58 THE MISSOURI COOK BOOK. 
 
 or water and tablespoon of lard and a little salt ; I 
 always take the same quantity of milk as rising; work 
 well, and then mold in pans. Don't bake in a very 
 hot oven. — 3frs. Hampton L. Watts, Fayette, Mo. 
 
 SAI.T-RISIAG BREAD. 
 
 Over night, take one teacup of milk, and heat to boil- 
 ing heat ; stir in a large tablespoon of cornmeal, set 
 aside till morning, and pour in boiling water until luke- 
 warm, add one teaspoon of sugar aud pinch of salt; 
 stir in tiour until it makes a thick batter, and set in 
 warm place to rise; take two quarts of tiour, and table- 
 spoon of lard, teaspoon of salt, tablespoon of sugar, 
 teacup sweet milk and warm water sufficient to make 
 dough stiff enough to mould into loaves ; knead well 
 and set to rise, and bake in a moderately warm oven. — 
 Mrs. Laiikford Cook, Fayette, Mo. 
 
 BOSTON BBOWX BREAD. 
 
 One cup of sour milk, one cup of cornmeal, one cup 
 of Graham Hour, half a cup of molasses, half a teaspoon- 
 ful of salt, half teaspoon of soda; pour the batter into 
 a covered mold and set in a large vessel of boiling- 
 water ; place a weight upon the mold to keep it steady, 
 do not allow the water to stop boiling, and in replen- 
 ishing, take care that the water does not reach the top 
 of the mold ; boil three or four liours, then turn the 
 bread out of the mold, and dry it in the oven for ten 
 minutes. — Josephine Harrison. Denver, Col. 
 
 BROWX BREAD. 
 
 One cup of cornmeal, four cups of Graham Hour, three 
 cups of sweet milk, one cup of molasses, one teaspoon 
 of soda ; put into the molasses, a little salt ; steam three 
 hours. — Mrs. Mary Gay, Fayette, Mo. 
 
BREAD. 59 
 
 BROWN BREA». 
 
 Three eggs, two cups of milk, one sour and one 
 sweet, (if you haven't the sweet milli, use strong coffee) 
 one cup of Orleans molasses, two cups of Graham flour, 
 one of cornmeal, teaspoon of baking powder, small 
 teaspoon of soda; salt to taste; pour this into two or 
 three quart cans, set in your steamer and steam three 
 hours. — 3frs. Bettie Tutt Dimaway, Oswego, Kan. 
 
 CIirXAMOX ROI^I^S. 
 
 Take a part of the dough that you have prepared for 
 rolls, and roll it out till it is the thickness of biscuit; 
 take two tablespoons of cinnamon, one of butter, four 
 of sugar, and stir them well together ; then spread on 
 your dough, turn over, and spread the mixture again ; 
 then roll the dough together and cut in thin slices ; put 
 them in a pan to rise again; bake about half an hour. 
 The same can be done with biscuit dough. — Mrs. Fan- 
 nie Everett, Fayette, Mo. 
 
 WAFFLES. 
 
 One e^g beaten light, one quart of fresh buttermilk, 
 one quart of flour, teaspoon of soda, teaspoon of salt. 
 Beat thoroughly.— Jfr6'. Wilson SmitJt, Fayette, Mo. 
 
 MFFFIXS. 
 
 Two eggs beaten separately; one quart of flour; not 
 quite a quart of buttermilk, teaspoon of soda, teasjioon 
 of salt; add whites last; beat until light. The batter 
 for muffins should be thicker than for waffles ; have 
 irons hot ; grease well ; bake in quick oven ; as soon 
 they rise, put on the top or upper grate to brown. 
 
 MUFFI^fS. 
 
 Three cups of flour, three cuj^s of sweet milk, three 
 eggs, butter, half the size of an egg, one teaspoonful of 
 yeastpowder, a little salt. Bake in a quick oven. — Mrs. 
 H. K. Givens, Fayette, Mo. 
 
60 THE MISSOURI COOK BOOK. 
 
 SODA BISCUIT. 
 
 One quart of flour, one-half teaspoon of soda and one 
 of salt, mixed in the flour ; lump of lard or butter, th e 
 size of an egg ; one-half pint of clabber or buttermilk ; 
 have a soft dough, as soft as can be rolled out, and 
 stick with a fork. Bake in quick oven. — Mrs. Joseph 
 Tolson, Fayette, Mo. 
 
 SODA BISCUIT. 
 
 One quart of flour, one pint of buttermilk, one half 
 teacup of lard, one level teaspoon of soda, one level 
 teaspoon of salt ; sift the soda in the flour ; mix the lard 
 well with the flour; add the milk, and work until 
 smooth ; cut out as rapidly as possible, and bake in a 
 quick oven. — Mrs. M. J. Breaker, Fayette, Mo. 
 
 YEASTPOWDER BISCUITS. 
 
 One quart of flour, two heaping teaspoons of baking- 
 powder, lard, size of an egg, one teaspoon of salt ; milk 
 enough to make a soft dough. Mix just before baking, 
 and bake in quick oven. — Mrs. E. R. Hendrix, Fayette, 
 
 Mo. 
 
 BEAT BISCUIT. 
 
 One pint of flour, teaspoon of salt, a small teacup 
 half full of rich, sweet cream ; beat till smooth and 
 light. — Mrs. Wilson Smith, Fayette, Mo. 
 
 FBEWCH BISCUITS. 
 
 Two quarts of flour, three eggs, beaten separately ; 
 little more than a pint of warm, sweet milk ; teacup of 
 sugar, teacup of yeast, large iron spoon of lard, and a 
 little salt. Make into dough, and work well. Let it 
 rise. If you want the biscuit for tea, make up early in 
 the morning, and about four o'clock work again. Roll 
 out thin, and cut into biscuits ; lard on one side, and 
 lay another on that already greased with lard ; let 
 them rise again. Bake in rather a quick oven. 
 
BREAD. 61 
 
 Our cook would often give me the proportions, as I 
 would write this recipe off for friends, and after she had 
 finished, she would say : " JVow please put down, ' and 
 if you do it right, it's no trouble nuther.'' " — Mrs. E. 
 Major, Fayette, Mo. 
 
 INDIAN BREAD. 
 
 Three cups of rye flour, three cups of Indian meal, 
 two- thirds of a cup of sugar, four and one-half tea- 
 spoons of baking powder ; salt ; with sweet milk, like 
 Johnny-cake. Steam three and one-half hours, and 
 brown in the oven. — Miss Cora Jones, Syracuse, N. Y. 
 
 RECIPE FOR CORN BREAD. 
 
 Take one pint cornmeal, pour in sufficient boiling 
 water to scald it well, let cool, then add a teaspoonful 
 of salt, a piece of lard as large as a walnut, and one or 
 two eggs, and beat thoroughly ; put in a little sweet 
 milk to make it brown nicely ; bake in gem pans, or 
 put in a stove pan, in spoonfuls. Bake in quick oven. 
 —Mrs. J. R. Estill, Estill, Mo. 
 
 FRITTERS. 
 
 Two eggs, one cup of milk, pinch of salt, one and a 
 half cups of flour, with one teaspoon baking powder. 
 Serve with powdered sugar, or maple syrup. Fry in 
 hot lard, as you do crullers. 
 
 CORN BATTER BREAD. 
 
 One quart of clabber, three eggs, one tablespoon of 
 butter, or lard, one tablespoon of sugar, one half tea- 
 spoon of soda. Stir in meal enough to make a thin 
 batter. To make good bread have the batter thin. 
 Have the pan well greased, and hot. Put in the oven 
 and bake one hour. 
 
62 THE MISSOURI COOK BOOK. 
 
 EGG BREAD. 
 
 One egg, beat well ; add one pint of buttermilk, one 
 level teaspoon of soda, one of salt. Stir until it foams, 
 then add one pint of meal, and one teaspoon of melted 
 lard. We prefer an iron skillet for agg bread ; have 
 hot, and well greased. Bake in hot oven. 
 
 cob:^ batter cakes. 
 
 Two eggs, beaten separately, one pint of buttermilk, 
 one level teaspoon of soda, one of salt, one pint of meal, 
 one-half teacup of sweet milk ; add the whites last. 
 Have griddle hot, and well greased. 
 
 CORX MIIFFIXS. 
 
 Muffins are made by the above recipe by adding a 
 teaspoon of melted lard. Bake in muffin irons, hot, and 
 well greased. 
 
 PI.AIX €ORX BBEAD. 
 
 With a light quart of meal mix well one teaspoon of 
 soda, one half teaspoon of salt, and one pint of fresh 
 buttermilk. Bake in a moderate oven. 
 
 PEAIX CORX BBEAD. 
 
 One quart of meal, teaspoon of salt. Mix with cold 
 water. Make in small loaves. Have the skillet hot. 
 Sprinkle meal in skillet, to prevent the bread sticking. 
 
 One teacup of yeast, one pint warm sweet milk, a 
 piece of butter size of hen Qgg, two pints of flour, two 
 eggs, one tablespoon sugar. When ready to put to rise, 
 work in one-half teaspoon of soda. 
 
 SAIiliY I.lJ:RfX. 
 
 Rise the dough as you would for rolls. When it is 
 well risen, do not take it out of the bucket till you add 
 one cup of sugar, three eggs, one half cup of butter ; 
 work all together with the liand, till the eggs and sugar 
 
BREAD. 63 
 
 are thoroughly mixed, then pour into a warm, greased 
 pan, and rise as 3^ou would rolls. 
 
 PUFFET^ FOR TEA. 
 
 Three eggs, one cup sugar, two- thirds of a cup of 
 butter, three pints flour, three teaspoonfuls of baking 
 powder. Bake in muffin rings, and serve warm. — 3Irs. 
 M. Bridges, Fayette, Mo. 
 
 MOOXSHOE TOAST. 
 
 Take what bread you want to use for toast, and soak 
 it a few minutes in sweet milk. Take it out and put it 
 in a stove pan ; cover with milk. It will soon be a nice 
 brown, then take each piece and butter it while it is 
 hot, and lay two together.— Jfr^. T. J. Payne, Fay- 
 ette, Mo. 
 
 FRE:SfCH TOAST. 
 
 Beat two eggs in a dish ; put in a half pint of sweet 
 milk, a little pepper, and a pinch of salt ; slice some 
 cold light bread : have your skillet hot, with equal 
 parts of lard and butter. Dip the bread in the milk and 
 eggs half a minute ; turn over, and ivj until a light 
 brown. An excellent way to use stale bread. — Mrs. 
 John Mc Crary, Huntsmlle, Mo. 
 
 BREAD CAKES. 
 
 Soak over night, in a little warm water, dry bread 
 enough to make a quart. Drain off the water in the 
 morning. To one cup of flour add a teaspoon of baking 
 powder. Mix well ; beat up the soft bread with some 
 milk ; add to this two well-beaten eggs, a teaspoonful 
 of salt, then the flour and baking i)owder, and last of 
 all, a tablespoonful of melted butter. The butter should 
 flow easily from the spoon ; rub a bit of salt pork on 
 the griddle, hot, and drop a spoonful of batter for each 
 cake. 
 
64 THE MISSOURI COOK BOOK, 
 
 BR£AKFA!ST CAKES. 
 
 Mix one quart of buckwheat flour, and a little salt, 
 with as much water, warm, as will make a thin batter ; 
 beat it well, then add the yeast, and a very little syrup. 
 When well mixed set it in a warm place to rise ; as 
 soon as it is very light, add half teaspoonful of soda. 
 Have the griddle hot, and well greased, and bake the 
 cakes to a delicate brown. Pour over them melted 
 butter, and serve hot. — Mrs. E. Major., Fayette., Mo. 
 
 STRAWBERRY SHORT CAKE. 
 
 Make a dough, the same as for soda biscuit; roll it 
 thin, the size of your jelly -cake pans, and when done, 
 open the cakes, and butter both the inside and outside 
 layers ; have your strawberries nicely picked, and 
 sugared, before you prepare the dough, in order to 
 have plenty of juice; spread your berries in both the 
 upper and lower layer, putting one layer on top of the 
 other ; set it again in the oven for a few minutes, not 
 long, to cook the berries. — From My Mot7ier''s CooTc 
 Book. 
 
->-;I':^T):l)T^"^rs: 
 
 GENERAL DIRECTIONS. 
 
 If a pudding is to be boiled or steamed, always have 
 the Avater boiling before the j)udding is put in. Do not 
 allow it to stop boiling for an instant while the pudding- 
 is cooking. Puddings are boiled in cloths, or in moulds, 
 tied in cloths : they should be tied tightly, and the 
 moulds be buttered before the puddings are put in 
 them. A pudding cloth should be made of thick twilled 
 muslin, and alwaA^s before using it, wash it out in clean 
 water, and flour it well before pouring in the pudding, 
 allowing room for the pudding to swell. Puddings are 
 much nicer and lighter steamed than boiled. Have the 
 steamer hot before putting in the j)udding. All pud- 
 dings in which berries are used, require more flour than 
 those without ; audit must be remembered, fruit (dusted 
 with a little flour) should always be added the last thing. 
 All puddings, of the custard kind, require a very gentle 
 oven. Those made of batter should be put into one suf- 
 ficiently brisk to raise them quickly, without scorching 
 them. Such as contain suet and fruit, must have a well 
 heated, but not fierce oven. Always be sure and butter 
 the dish well, before the pudding is turned in. 
 
 FRIIT PIDDIXCJ. 
 
 One coffee cup of beef suet, chopped ver}^ fine, one 
 coftee-cup of molasses, one of buttermilk, one of raisins, 
 seeded and chopped, one of currants, washed and dried, 
 three of flour, well sifted, one teaspoonful of cinnamon, 
 one half teaspoonful of cloves, also of mace, one grated 
 nutmeg. Mix all well. Pour in a well greased pudding 
 
 65 
 
66 THE MISSOURI COOK BOOK. 
 
 mould, and steam four hours. — Mrs. Dr. Thomas Sinitli^ 
 Fayette, Mo. 
 
 SUET PUDDIXG. 
 
 One cup of molasses, one of sweet milk, one of chop- 
 ped suet, two of raisins, three of Hour, one teaspoon of 
 soda, a little salt, cloves, cinnamon and nutmeg, to your 
 taste. Boil two and a half hours. — Mrs. Dr. J. D. 
 Smith, St. Joseph, Mo. 
 
 SUET PUDDOG. 
 
 One cup of molasses, one of sweet milk, one of suet, 
 chopped fine, one of raisins, one of currants, two and 
 one half cups of Hour, one half teaspoon of soda, one 
 half teaspoon of clove, same of allspice, one teaspoon 
 cinnamon, and a half nutmeg. Mix well, and steam 
 two and one-half hours. — Mrs. W. M. Robertson, Fay- 
 ette, Mo. 
 
 DOVER PUDDIXG. 
 
 Three coffee cups of fiour, one teacup of finely chop- 
 ped suet, one teacup of milk, two-thirds cup of molasses, 
 one teaspoonful of soda, one cup of chopped raisins, one 
 teaspoonful of cloves, a small nutmeg, and a little salt ; 
 first mix two cups of the fiour with the suet, add the 
 milk, soda, and molasses, then the third cup of flour; 
 lastly, the raisins. Steam in a mould five hours. — Mrs. 
 Enelina Carson, Fayette, Mo. 
 
 BOIUED BAISIX PUDDING. 
 
 Take one pint of sweet milk, five eggs, one teacup of 
 seeded raisins, well fioured ; enough fiour to make a 
 stiff batter ; put in a sack, and drop in boiling water. 
 Boil one hour and a half.— J/r^. T. J. Payne, Fay- 
 ette, Mo. 
 
 GRAHAM PUDDING. 
 
 Mix well together one half coffee-cup of molasses, one 
 fourth cup of butter, one half cup of milk, one and one 
 half cups of Graham fiour, one <d^^, one half teaspoon of 
 
PUDDINGS. 67 
 
 soda, one cap of raisins, or currants ; spices to taste. 
 Steam four hours. — 3Irs. JY. 0. Jones, Syracuse, N. Y. 
 
 W001>F0RI> PUI>1>I\'G. 
 
 Three eggs, one teacup of sugar, one half teacup of 
 butter, one half teacup of flour, one teacup of jams, or 
 preserves, one teaspoon of soda, dissolved in three tea- 
 spoons of sour milk ; cinnamon and nutmeg, to taste. 
 Mix all together, and bake slowly in pudding pan. — 
 Mrs. Rebecca Ford, Kansas Clty^ Mo. 
 
 A SPICED APPL.E PIJDDIXG. 
 
 Three teacupfuls of bread crumbs, three teacupfuls of 
 apples, chopped, one teacupful of sugar, one quarter of 
 a pound of raisins, perhaps a little citron, two table- 
 spoonfuls of brand3^ one tablespoonful of ground cinna- 
 mon, half teaspoonful of ground cloves, one teaspoonful 
 of mace, two or three eggs, beaten separately. Cook the 
 bread crumbs a few minutes with a pint of milk, before 
 adding the other ingredients ; add the whites of the 
 eggs the last tiling before baking. Bake half an hour, 
 if the oven be quite hot. Serve with any sweet sauce. — 
 From Mrs. Henderson's Cook Book. 
 
 TAPIOC.i PlDI>I\0. 
 
 Peel, core and cook, until quite done, six large 
 apples ; drain otf the water ; and beat well with one tea- 
 cup of sugar. Add the tapioca, which has been in soak 
 several hours. Stir all well together. Flavor with nut- 
 meg, or lemon. Bake in baking dish about three-quar- 
 ters of an hour. Serve with cream, or solid sauce made 
 of sugar and butter, beaten together until light, and fla- 
 vored Willi wine. Peaches (fresh or canned) may be 
 substituted, and are an improvement. — Mrs. E. Major, 
 Fayette, Mo. 
 
 TAPIOCA PIOWIXO. 
 
 Soak over niglit one teacupful of tapioca ; add tlie 
 yolks of four well-beaten egg.s, one cup of sugar, one 
 
68 THE MISSOURI COOK BOOK. 
 
 pint of cream, and lastly, the whites, and a cup of 
 stoned raisins. Bake in buttered pan. Serve warm, 
 with brandy sauce. If eaten without sauce you must 
 add to the above one half cup of butter. — 3frs. Charlie 
 Smitli, Fayette, Mo. 
 
 COCOANIIT PITDDIXG. 
 
 Whites of nine eggs, one pound of pulverized sugar, 
 one half pound of butter, one cocoanut, grated. Cream 
 the butter and sugar. Add the whites of the eggs, 
 beaten stiff; then the cocoanut milk and cocoanut.— 
 Miss Eliza Payne, Nebraska City, Neh. 
 
 COCOANIIT PlIDDIXG. 
 
 One qaart of milk, four eggs, one cup of grated bread 
 crumbs, (cake crumbs are better,) one cup of sugar, one 
 grated cocoanut, salt and flour. Bake an hour. — Mrs, 
 W. C. Arline, Fayette, Mo. 
 
 COCOAXUT PllDDIIVG. 
 
 One quart of milk, half a cocoanut, grated, four eggs, 
 a little salt and sugar, to taste ; bake in a quick oven, 
 about thirty minutes. Serve with a sauce. 
 
 MOIJXT ilX DEER PUDDOG. 
 
 One quart of sweet milk, one half cup of sugar, four 
 eggs (yolks,) one half cup rolled crackers, one grated 
 cocoanut. Bake one half hour ; take the whites of the 
 eggs and meringue the top, and bake till a delicate 
 brown. To be eaten Goldi.— -Mrs. J. H. Pearson, Fay- 
 ette, Mo. 
 
 COCOANUT PUDDING. 
 
 Three-quarters of a pound grated cocoanut, one quar- 
 ter of a pound of butter, one pound of sugar, one half 
 pint of cream, nine eggs ; stir the butter as for cake ; 
 add tne eggs, well beaten ; grate the cocoanut and stir 
 in, with butter and eggs. Put in the other ingredients, 
 and bake with, or without a crust. It requires three- 
 
run DINGS. 69 
 
 quarters of an hour for baking. Some persons grate in 
 stale rusk, or sponge cake. — Mrs. Dr. T. J. Smitli, Fay- 
 ette, Mo. 
 
 DEI^MO^ICO PUDDOO. 
 
 One quart of milk, four eggs, using the white of one 
 only ; three tablespoonfuls of sugar, two tablespoons of 
 corn starch, one cupful of cocoanut, a little salt. Put 
 the milk on the lire to scald ; wet the starch in cold 
 milk ; beat the eggs and sugar, and stir all into the scald- 
 ing milk ; add the cocoanut, and pour the whole into a 
 pudding dish. Beat the three whites with three table- 
 spoons of sugar ; flavor with vanilla ; bake a light 
 brown. Serve with sauce. 
 
 SPONGE PlIDDIXG. 
 
 Butter six or eight slices of sponge cake ; place them 
 in the pudding dish ; make a custard of four eggs to a 
 quart of milk ; flavor, and sweeten to taste ; pour over 
 the cake, and bake one half hour. The cake will swell, 
 and flU the dish. 
 
 ORANGE PUODIXG. 
 
 Take four good sized oranges, peel, seed, and cut in 
 small pieces ; add one cup of sugar, and let it stand. 
 Into one cup of nearly boiling milk, stir two tablespoons 
 of corn starch ; mix with a little water, and the yolks of 
 three eggs. When done, let it cool, and mix with the 
 oranges. Make a frosting of the whites of the eggs, and 
 half a cup of sugar ; spread over the top of the pud- 
 ding. Brown in the oven. — Mm. J. L. Morrison, Fay- 
 ette, Mo. 
 
 CORN STARCH PLI>I>ING. 
 
 One pint of rich milk, two tablespoonfuls of corn 
 starch, a scant half cupful of sugar, whites of three or 
 four eggs, a little salt, flavoring. Beat the eggs to a 
 stiff froth. Dissolve the corn starch in a little milk. 
 Stir the sugar into the remainder of the milk ; which 
 place on the Are. When it begins to boil add the dis- 
 
70 THE MISSOURI COOK BOOK. 
 
 solved corn starch. Stir constantly for a few moments, 
 when it will become a sraootli paste ; now stir in the 
 beaten whites of the eggs, and let it remain a little 
 longer to cook the eggs. Flavor with vanilla ; pour 
 into a mould. This pudding is improved by adding 
 half a cocoanut, grated. Season with whipped cream. 
 — Mrs. J. L. Morrison, Fayftte. Mo. 
 
 Two quarts of milk, five eggs, one teacup of white 
 sugar ; flavor with vanilla. Dissolve the starch in one 
 quart of milk ; beat the yolks of the eggs with the 
 sugar, until light, and add the other quart of milk ; 
 pour this into the milk and starch, which has been 
 heated to boiling ; boil until thick. Flavor after taking 
 from the fire. When cold spread the meringue overtop. 
 Place in the oven until a light brown. Serve with 
 cream, or sauce. — Mrs. Martlia Elliott, Estill, Mo. 
 
 SXOW PlIDDIXG. 
 
 Cover one third of package of gelatine with cold 
 water ; stir in a pint of boiling water ; add one cup of 
 sugar, the juice of two lemons, or a half cup of wine. 
 When cold, and beginning to thicken, add the beaten 
 whites of three eggs. Beat all well together, and pour 
 into moulds. Serve with boiled custard, made with the 
 yolks of three eggs, one pint of milk, and half cup of 
 sugar. — Mis Romeo Hughes, Fayette, Mo. 
 
 GEI.ATIWE PUDDING. 
 
 Separate the whites and yolks of four eggs ; with the 
 yolks make a boiled custard, (with a pint of milk, and 
 sugar, to taste.) Set a third of a box of gelatine to soak 
 a few minutes in a little cold water ; then dissolve it 
 with three-fourths of a cup of boiling water. When the 
 custard has cooled, add the gelatine water and the whites 
 of the eggs, beaten to a stiff froth ; flavor with vanilla. 
 
PUDDINGS. 71 
 
 Stir all together, and put it into a mould, or moulds. It 
 will settle into three layers, and is a very pretty pud- 
 ding, tasting very much like a Charlotte riLsne. A pretty 
 effect can be obtained by using Cox's jxink gelatine.— 
 From Mrs. Henderson's Coolx, Book. 
 
 ORAXGE ROI.EY POI.EY. 
 
 Make a light pastrj-, as apple dumplings ; roll in 
 oblong sheets, and lay oranges peeled, sliced, and 
 seeded, thickly all over it ; sprinkle with white sugar ; 
 scatter over all a teaspoon or two of grated orange peel, 
 and roll up, folding down the edges closely, to keep the 
 syrup from running out ; boil in a cloth one and one- 
 half hours. Serve with lemon sauce. — Buckeye Cookery. 
 
 BROH x\ BETTY. 
 
 Put a layer of sweetened apple-sauce in a buttered 
 dish; add a few lumps of butter; then a layer of 
 cracker crumbs, sprinkled with a little cinnamon ; then 
 a layer of sauce, etc., making the last layer of crumbs. 
 Bake in oven, and serve with cold, sweetened cream. — 
 3Irs. Fratie Knickerbocker, Fayette, Mo., 186 1^. 
 
 QIIEEX OF PIDDIXOS. 
 
 To one pint of bread crumbs, add one quart of sweet 
 milk, one cup of sugar, yolks of four eggs, the rind 
 of a fresh lemon, grated line, a piece of butter the size 
 of a hen Q^g. Bake till done. Beat the four whites to 
 a stiff froth, adding one teacupful of sugar ; stir in the 
 juice of one lemon. When the pudding is baked, spread 
 a layer of acid jelly over, then the meringue. Set in the 
 oven, to brown slightly. Serve with cold cream. — Mrs. 
 Nannie Lay, Jefferson City, Mo. 
 
 BICE PLDBIXG. 
 
 To a cup of boiled rice, while warm, add a pint of milk, 
 in which a little corn starch has been dissolved, and boil 
 again ; add the yolks of two eggs, beaten, with half a 
 
72 THE MISSOURI COOK BOOK. 
 
 cup of sugar. Stir well together ; and lastly, add the 
 juice and grated rind of one lemon. Place in a dish, 
 and bake slowly in the oven. When done, spread over 
 the top the whites, beaten, with two tablespoons sugar, 
 and brown in oven. A cup of raisins may be added 
 just before baking. Serve with cream sauce. 
 
 COTTAOEIPITDDING. 
 
 One cup of sweet milk, one half cup of sugar, one 
 tablespoonful of butter, one egg, one teaspoonful (level 
 full) of soda, two of cream of tartar. Flour to make a 
 thick batter. Flavor with nutmeg. Serve with sauce. 
 
 SIMPI.E PlIDDIXG. 
 
 Two eggs, one cup of sugar, one cup and a half of 
 sweet milk, two tablespoons of butter, one quart of 
 flour, two teaspoons of baking powder. Flour to taste, 
 — 3fiss Sall'ie Warden, Fayette, Mo. 
 
 VIRGINIA PlIDDI»fG. 
 
 Five eggs, reserving three whites for sauce, one pint 
 of milk, one gill of cream, or an ounce of butter, three 
 tablespoons of flour, a little salt. Bake one half hour. 
 Sauce. — Beat three whites, with one half pound of 
 sugar. Flavor with wine, or lemon. Pour on pudding 
 just before serving. ^J//.s.? Bessie Gay, Fayette, Mo. 
 
^SACGES^fdE 
 
 Bl TTER SAUCE. 
 
 Three-quarters of a cup of butter, one and a half 
 cupfuls of powdered sugar, four tablespoonfuls of 
 boiling hot starch, made of flour or cornstarch ; use 
 wine, lemon, vanilla or any flavoring preferred ; stir the 
 butter with a fork to a light cream ; add the sugar and 
 continue to beat it for one or two minutes ; just before 
 serving, stir in with an egg- whisk, the boiling starch 
 and flavoring. 
 
 BUTTER SAUCE WITH EGGS. 
 
 Dissolve a pint of sugar, in a little water ; cream a 
 teacup of butter, and the yoYks of two eggs ; then add 
 the sugar; set on the stove to boil slowly, stirring 
 almost constantly ; use any flavoring preferred. 
 
 A PI.AIXER SAUCE. 
 
 One coffee cup of clarified broioii sugar ; a Inmp of 
 
 butter, size of an eg^, one level tablespoon of flour, 
 
 (dissolved in a little cold water); mix well together; 
 
 then stir in a coffee-cup of boiling water ; let boil till 
 
 the consistency of cream ; flavor with either nutmeg or 
 lemon. 
 
 WU\E SAUCE. 
 
 Beat a cup of butter until creamy, then gradually 
 beat into it, two cups of powdered sugar ; add a gill of 
 shtrry by spoonfuls ; beat the mixture until it becomes 
 a smooth, light froth ; then set the bowl in a basin of 
 boiling water, and stir for a minute and a half; have 
 3^our sauce-bowl heated by means of boiling water; 
 when the sauce is finished, empty the bowl of water, 
 and put the sauce into it ; grate nutmeg over the sauce 
 and send to the table hot. 
 
 73 
 
74 THE MISSOURI COOK BOOK. 
 
 FOAM SAUCE. 
 
 Beat up as for hard sauce ; white sugar with butter, 
 until very light in the i^roportion of half a cup of but- 
 ter to one cup of sugar ; flavor with essence of lemons 
 or bitter almonds ; fifteen minutes before serving, set 
 the bowl in a pan of boiling water on the stove, and 
 stir it till hot ; it will raise in a white foam to the top 
 
 of the bowl. 
 
 CREAM SAUCE. 
 
 One teacup powdered white sugar, scant half teacup 
 
 butter, half teacup rich cream : beat butter and sugar 
 
 thoroughly, add cream ; stir the whole into half teacup 
 
 boiling water ; place on the stove for a few moments, 
 
 stirring it constantly ; take it off, and add flavoring. 
 
 STRAWBERRY SAUCE. 
 
 Half a cupful of butter, one cupful of sugar, the beaten 
 white of an egg, and one cupful of strawberries (mashed), 
 rub butter and sugar to a cream ; add the beaten white 
 of the egg, and the strawberries thoroughly mashed. 
 
 COED CREAM SAUCE. 
 
 Beat together one cup of sugar and half cup of butter; 
 add a cup of rich cream. Stir all to a cream, flavoring 
 with vanilla or lemon, and place where it will get very 
 cold before serving. 
 
 PEAIX CREAM SAUCE. 
 
 One pint of cream, three tablespoons of sugar, and 
 half a small nutmeg grated. 
 
 WHIPPED CREAM SAUCE. 
 
 One pint of rich cream sweetened to taste and flavored 
 with wine ; skim off the top as it is whipped and place 
 in sauce bowl, or it makes a very pretty dish to place 
 it around the pudding. 
 
 SAUCE. 
 
 One cup of butter, two cups of light brown sugar, 
 one cup of cream cooked together. 
 
^PIESse- 
 
 PASTRY. 
 
 Pastry for seven pies ; three uncovered ; three pints 
 of Hour, one pound of butter, and a heaping cujd of 
 lard ; wash the butter in ice-water to extract the salt ; 
 set the pan in which you mix the pastry, in a pan of 
 ice-water; mix very lightly the flour and lard and 
 butter. — From My Mother's Cook Book. 
 
 PASTRY. 
 
 One pound of flour, sifted three or four times ; half 
 pound lard, one-fourth pound of butter ; cut up the lard 
 with the flour and mix it with icewater ; handle as little 
 as possible with the hands ; roll thin and spread with 
 thin slices of butter; then dredge with flour; roll up 
 and slice in about three or four pieces ; roll out again, 
 and again; spread with butter and dredge with the 
 flour as before ; roll up and stand on end ; dredge with 
 flour ; roll out thin and place in pans. — 3Irs. Dr. T. J. 
 Smith, Fayette, Mo. 
 
 MIXCEMEAT. 
 
 Two pounds of lean, tender beef; after it is cooked 
 and chopped, half pound of butter, one pound of suet 
 chopped flne, three pounds of apples chopped flne, three 
 pounds of raisins, seeded and cut, two pounds of cur- 
 rants, half pound citron, one pound of flgs, two pounds 
 of brown sugar, one ounce of cinnamon, half ounce of 
 clover, half ounce of allspice, one-fourth ounce of mace, 
 juice of four oranges, and three lemons, four nutmegs 
 grated, one pint of good brandy, one gallon of sweet 
 cider ; mix well and keep well covered. — Mrs. Mlttie 
 C. Burton, Fayette, Mo. 
 
 75 
 
76 THE MISSOURI COOK BOOK. 
 
 " TEMPERANCE " MIXCEMEAT. 
 
 Five pounds of meat cooked and chopped line, two 
 pounds of suet, four pounds raisins seeded and cut, 
 eiglit oranges, juice and pulp, four pounds of apples, 
 half pound of citron, one ounce each of cinnamon, 
 allspice and nutmeg, two pounds of brown sugar. — Mrs. 
 D. 0. Morris, Fayette, Mo. 
 
 MINCEMEAT. 
 
 Two pounds of lean beef, boiled tender, and chopped 
 fine ; two pounds of sugar, two pounds of raisins seed- 
 ed and cut, two pounds of apples cut fine, one pound of 
 citron, one tablespoon of powdered cinnamon, table- 
 spoon of powdered cloves and one of ginger, one tea- 
 spoon of grated nutmeg ; mix all together and set on 
 the stove ; let simmer till well mixed ; when cold, add 
 one quart of brandy. — Mrs. H. K. Glvens, Fayette, Mo. 
 
 MOCK MINCEMEAT. 
 
 Two cups of warm water, half cup of butter, two- 
 thirds cup of vinegar, two cups of raisins, one cup of 
 bread crumbs or crackers, one cup of sugar, one of 
 molasses ; spices to taste. Bake with two crusts. — 
 Mrs. Minnie Pile, Fayette, Mo. 
 
 EEMON PIES. 
 
 Take three lemons, cut them up fine ; two cups of 
 molasses, one of sugar, four eggs ; mix well together 
 and make two pies, in the following manner ; take deep 
 pie pans, line the bottom with a crust ; put in one-fourth 
 of the mixture into each pan, lay on another crust ; put 
 in the rest of the mixture and cover with a crust. — Mrs. 
 Dr. T. J. Smith, Fayette, Mo. 
 
 I.EMON PIE. 
 
 Six eggs ; one teacup of butter, two of sugar, teaspoon 
 level full of "citric acid," dissolved in a little hot 
 water, tablespoon of extract of lemon ; beat the yolks 
 
PIES. 11 
 
 of eggs and sugar together until liglit ; add butter, then 
 extract and acid, and lastly the wliites beaten to a stift' 
 froth. Line pans with pastry and bake before putting 
 in tlie tilling. — Mrs. 8- C. Major, Fayette., Mo. 
 
 liEMOX PIE. 
 
 Two lemons, two cups of sugar, two cups of water, 
 two tablespoons of Hour, four eggs, half cup of butter; 
 add all together and beat well ; grate the outside of the 
 lemon peel in with the other ingredients ; reserve the 
 whites and beat to a stiff froth, adding nearly a cup of 
 sugar; put over the pies when done, and brown lightly. 
 — Mattie Frazier. Fayette., Mo. 
 
 EEMOX PIE. 
 
 Put three large lemons in the oven and heat them ; 
 squeeze out the juice; boil the rind in half pint of 
 water; then add juice and water to the following mix- 
 ture : two cups of sugar, one tablespoon of cornstarch, 
 dissolved in milk ; one of butter, yolks of six eggs ; 
 bake in crust ; beat the whites with half cuj^ of sugar ; 
 sj^read over pies and brown slightly. This quantity 
 makes two pies. — Mrs. D. 0. Morris, Fayette, Mo. 
 
 EEMOX PIE. 
 
 Six eggs ; leaving out the whites of three ; one ahd a 
 half cups of sugar, juice of two lemons, one tablespoon 
 of butter, warmed till soft, but not oily; beat three 
 whites, with half teacup of sugar for meringue. — Mrs. 
 Wm. Turner, Glasgow, Mo. 
 
 EEMOX PIE. 
 
 The yolks of three eggs ; one cup of sugar, half cup 
 of milk, one teaspoon of cornstarch, grated rind and 
 juice of one lemon ; juice put in last ; meringue — whites 
 of three eggs and three tablespoons of sugar. — Mrs. J. 
 A. J. Rooker, Fayette, Mo. 
 
78 THE MISSOURI COOK BOOK. 
 
 I.EMOX PIE. 
 
 Five eggs, one and a half cups of sugar, four table- 
 spoons of flour, one teaspoon of " citric acid," dissolved 
 in a little warm water ; tablespoon of lemon extract ; to 
 three whites of eggs beaten to a stiff froth, add one tea- 
 cup of sugar ; place on the top of pies, and brown 
 slightly. — 3Irs. Solon SmitJi, Fayette., Mo. 
 
 TRAXSPAREXT PIE. 
 
 Two tablespoons of butter, four of sugar, one of flour; 
 cream the butter and sugar, and add the yolks of four 
 eggs ; then the flour ; teaspoon of lemon extract ; line 
 pans with pastry and bake ; then pour in the mixture ; 
 when done, cover with meringue, made of the four 
 whites, adding a tablespoon of sugar to each ^^^g. Re- 
 place in the oven and brown slightly. — Mrs. George 
 Holley.. Armstrong, Mo. 
 
 CHESS PIE. 
 
 Five eggs, three-fourths of a cup of butter, one cup 
 of sugar; beat the yolks and sugar together until very 
 light ; add the butter after it has been creamed ; flavor 
 with vanilla; when done, cover with meringue, which 
 should be a delicate brown. — Mrs. Romeo Hughes, 
 Howard county. Mo. 
 
 CREAM PIE. 
 
 Four eggs, one teacup of sugar, one j^int of cream, 
 half cup of flour; beat the eggs and sugar together 
 until very light, then add the flour ; place the pan in 
 which 3^ou boil the milk, in a pan of boiling water ; 
 when the cream comes to a boil, pour it over the mix- 
 ture, stirring all the while, to prevent scorching; cook 
 this till it is the consistency of custard; when cool, 
 flavor with vanilla ; have two pans lined with pastry ; 
 bake and All with the custard. If meringue is used, 
 the whites of four extra eggs are required. — Mrs. Roio- 
 ena W. Woods, Fayette Mo. 
 
riKS. 79 
 
 A NICE FII.I.IXG FOR PIE. 
 
 Take prunes enough for one pie ; stew and stone 
 them ; sweeten to taste ; add the wliites of two eggs 
 beaten stiff, beat with prunes until well mixed; bake 
 with two crusts ; or if you have rich cream, whip it and 
 use in place of top crust. 
 
 MOI.ASSES PIE. 
 
 Two cups of molasses, one cup of sugar, three cups 
 of water, one cup of flour, one-third cup of vinegar; 
 mix together well, and let come to a boil; let it cool, 
 and flavor to taste ; add one tablespoon of butter. This 
 makes two pies. — 3£rs. Lanford Cook, Fayette, Mo. 
 
 APPI.E CUSTARD PIE. 
 
 Three cups of stewed apples ; nearly a cup of white 
 sugar, six eggs, one quart of milk ; beat the eggs until 
 light and mix with the apj)les ; season with nutmeg ; 
 then stir in gradually the milk, lastly add the whites ; 
 use only one crust. — Mrs. W. F. Potts, Fayette, Mo. 
 
 APPL.E CFSTARD PIE. 
 
 Prepare apples as you would for apple-sauce ; sweet 
 en to taste ; add two eggs well beaten, and one cup of 
 milk, teaspoon of melted butter ; flavor with nutmeg ; 
 bake in one crust ; the whites may be left out for frost- 
 ing, if preferred. — Mrs. Louisa Sebree, Howard county, 
 Mo. 
 
 GREEN APPLE PIE. 
 
 Stew the apples and run through a colander ; sweeten 
 to taste and flavor with nutmeg. Bake with two crusts. 
 
 BAKEI> APPLE Wir^IPLINClS. 
 
 Peel and core six acid apples ; All the holes with 
 sugar and butter; have ready a nice short crust; roll 
 in small round pieces ; enclose the apples in them ; 
 place the dumplings in a deep pan (not crowding them) 
 pour over them one pint of sugar and piece of butter 
 
80 THE MISSOURI COOK BOOK. 
 
 (half teacnpful) and warm water enough to nearly 
 cover them ; bake nearly an honr, or until the apples 
 are cooked and the dumjjlings are brown (a light 
 brown) ; if the water cooks down too low, fill up with 
 boiling water. They are very nice without any addi- 
 tional sauce, but some prefer a sauce of butter and 
 sugar beaten until light ; cream butter, before mixing 
 with sugar. — Mrs. John Farrington, Howard county 
 Mo. 
 
 BAK£D APPI.E BOI.Ii. 
 
 Roll a nice short crust in the form of a large square 
 spread over with apples chopped fine, sprinkle over 
 with sugar and nutmeg ; roll the crust and put into a 
 baking pan. Then put over it sugar, pieces of butter, 
 and water. Bake slowly. Serve with sauce. Fruit of 
 any kind may be used instead of apples. 
 
 APPL.E COBBIiER. 
 
 Fill an earthen pudding dish two-thirds full of tart, 
 juicy apples, peeled, quartered, and cored, and the 
 quarters cut in two. Put, in a cup of water and sprinkle 
 with sugar ; cover with a paste of rich cream biscuit 
 dough. Bake nearly one hour. Serve from the dish in 
 which it is baked. Peach cobblers are made similarly. 
 
 DRIED APPI.E PIE. 
 
 Soak the apple until soft; then stew till soft enough 
 to go through a colander. Season with lemon ; add 
 sugar to taste, and one beaten egg for every two pies, 
 and a teaspoon of butter to each pie. Mix and bake 
 with two crusts. 
 
 FRIED APPI.E PIE. 
 
 Make a nice pastry; roll thin about the size of a pie- 
 plate ; put in a spoon of nice dried apples, sweetened, 
 and flavored with allspice ; turn the crust over; cutout 
 with the edge of a saucer to shape it nicely ; and fry in 
 hot lard like dousrhnuts. 
 
PIES. 81 
 
 CHERRY ROn^. 
 
 Make a nice pastry; roll it out into a thin sheet; lay 
 the cherries thickly upon the pastry, strew sugar over 
 them ; and, commencing at the side, roll carefully till all 
 the fruit is enclosed ; pinch the edges together at the 
 ends, and tie in a strong cotton cloth, then drop into a 
 pot of boiling water. Serve with sauce. 
 
 TIFFEY PFDIHXG. 
 
 Half pound apples pared and chopped line, yolks of 
 live eggs, juice and grated rind of one lemon, three 
 ounces of melted butter, quarter of a pound of sifted 
 white sugar. Butter to be added after the other ingre- 
 dients are mixed. Bake in a paste like a tart. Have 
 ready the whites of the eggs beaten to a stiff froth and 
 mixed with a little sifted white sugar, and flavor with 
 lemon. When pudding is done, put the meringue on 
 the top and brown slightly. — Mrs. Dr. T. J. Smith, 
 Fayette, Mo. 
 
 PIE PI.AXT PIE. 
 
 Peel the stalks ; cut into one-half inch pieces. Pour 
 boiling water over and let stand till cold ; sweeten well, 
 and add several pieces of orange peel. Boil until done. 
 Bake with two crusts. 
 
 STRAWBERRY CREAM PIE. 
 
 Line a dish with pastry, and fill with fi-esh straw- 
 berries made very sweet with powdered sugar; cover 
 with pastry, but do not pinch down at the edges. When 
 done, lift the top crust, pour over the berries the follow- 
 ing, after it is perfectly cold. One small cup of milk 
 (or part cream) heated to boiling, whites of two eggs, 
 beaten and stirred lightlj^ in the boiling milk, one 
 tablespoon of white sugar, half a teaspoon of corn 
 starch wet with milk ; stir all together and cook three 
 minutes. Replace the top crust, and sprinkle sugar 
 over the top before serving. — Mrs. H. K. Hinde, How- 
 ard, College, Fayette, Mo. 
 
82 THE MISSOURI COOK BOOK. 
 
 IRISH POTATO PIE. 
 
 Four eggs well beaten, two cups of sugar, two large 
 potatoes boiled and well beaten, half cup of rich cream, 
 piece of butter size of a walnut, flavor with nutmeg and 
 brandy. This makes two pies. — Helen Georgie Carson, 
 Fayette, Mo. 
 
 IRISH POTATO PIE. 
 
 Two good sized potatoes, boiled and well beaten ; 
 butter size of a walnut ; half cup of cream, and half cup 
 of sweet milk ; yolks of two eggs, good half cup of sugar ; 
 flavor with nutmeg and one tablespoon of brandy. This 
 makes one pie. For meringue use the whites of the 
 eggs and one heaping tablespoon of sugar to each Qgg. 
 — Mrs. Margaret TJnrvli, Fayette., Mo. 
 
 SWEET POTATO PIE. 
 
 One pound nearly of sweet potatoes, the firm yellow 
 ones are best ; half cup of butter, fourth cup of white 
 sugar; one tablespoon of cinnamon; one teaspoonful 
 nutmeg; four eggs, whites and yolks beaten separately, 
 one lemon, juice and grated rind, and wine glass of 
 brandy. Boil the potatoes and mash them ; cream the 
 batter and sugar; add the yolks, the spices and lemon ; 
 beat the potatoes in by degrees and until light, then 
 the brandy and stir in the whites. Bake in dishes lined 
 with good pastry, without cover. 
 
 PIJMPKIX PIE. 
 
 One quart of pumpkin (after it is stewed and strained); 
 six eggs, the whites and yolks beaten separately ; one 
 quart of milk ; one teaspoon of cinnamon, and one of nut- 
 meg ; one cup and a half of white sugar; flavor with two 
 tablespoons of wine or brandy. Beat all well together, 
 and bake in crust without cover. 
 
PIE^. S3 
 
 FRl IT PI DDIAG. 
 
 Five eggs, one cup of butter, two cups of sugar, one 
 cup of sweet milk, one and one half cups of fruit ; any 
 kind of fruit ; damsons are best. Line your pans just 
 as you wonld for custard pies. 
 
 COCOAXIJT PIE. 
 
 Grate oiie cocoanut, beat live eggs with sugar to taste, 
 until they are quite light; then beat in your cocoanut 
 milk with about one pint of sweet milk; then mix all 
 together; and make pies in pans lined with pastry. — 
 Mrs. Dr. T. J. Smith, Fayette, Mo. 
 
 PIE FOR DYSPEPTICS. 
 
 Four tablespoonfuls oatmeal, one pint water, two 
 large apples, one cup of sugar, a little salt ; letoatmea 1 
 stand in water a few hours till it is swelled ; add app'es 
 pared and sliced, then sugar. Mix all well together ; 
 put in a buttered dish, and bake till oatmeal is dont\ 
 Makes a most delicious pie. which can be eaten with 
 safety b}^ sick or well. — Nannie Keyser. Fayette, Mo. 
 
 (g^^^'CX)^' 
 
^NIGE^DIJSSJiET 
 
 \j 
 
 RUSSIAN CREAH. 
 
 Let one quart of milk boil ; then add the yolks of 
 four eggs and a cup of sugar beaten together (as if for 
 custard) ; take this off the stove and immediately add 
 the well beaten whites with four tablespoonfuls of 
 sugar, stirring rapidly a few momenrs ; then add a box 
 of Cox's gelatine dissolved in a pint of warm water, and 
 a tablespoonful vanilla. — Mrs. B. C. Clark, Fayette, Mo. 
 
 VEI.VET CREAM. 
 
 One box of gelatine, well dissolved ; whites of three 
 eggs; one quart of cream, sweetened, and flavored with 
 sherry wine to suit taste. The gelatine when dissolved, 
 must be left to cool before using ; stir into it the three 
 whites ; whip the cream ; take off the whip and stir 
 into the gelatine and eggs, stirring constantly till all 
 the cream is used ; pour into moulds and leave to 
 harden ; used with whipped cream. — Mrs. Dr. C. Darby, 
 St. Joseph, Mo. 
 
 CHARL.OTTE RUSSE. 
 
 Dissolve one ounce of gelatine in one pint of milk by 
 boiling ; beat the yolks of four eggs (sweetened) and 
 stir them in while the milk is on the fire ; when it is 
 cooked to the consistency of custard, strain into a 
 bowl, stirring constantly; season one-half gallon cream 
 with wine ; whip to a stiff froth and beat it in, just as 
 the custard (which should be flavored with vanilla) 
 begins to congeal; have ready a glass bowl lined with 
 sponge cake ; over which pour the custard. 
 
 84 
 
NICE DESSERTS. 85 
 
 Pour eggs; whites and yolks beMten separately ; one 
 teacup of sugar, one of tlour, one teasjDoon of yeast- 
 powder, one tablespoon of ice-water; bake in biscuit 
 pans ; when done, spread with jelly and roll while hot ; 
 serve with wine sauce. — Mrs. Wni. Turner, Glasgow, 
 Mo. 
 
 BL.AXC MANGE. 
 
 One quart fresh milk; a pinch of salt, four table- 
 spoons of cornstarch, four tablespoons of white sugar; 
 dissolve the cornstarch in a little of the milk, stir the 
 sugar and salt in the remainder of the milk, place it 
 over the lire, let it come to a boil and pour it on the 
 dissolved starch ; place it over the tire again and boil 
 three minutes, stirring constantly ; remove from the 
 fire ; let it stand a moment or two, then flavor with 
 vanilla or lemon and pour it in moulds to cool, having 
 flrst dipped the moulds in cold water and let them drain 
 
 a moment. 
 
 AMBROSIA. 
 
 Slice oranges or pine apples in a glass bowl ; sweeten 
 well ; have a layer of the fruit and a layer of grated 
 cocoanut, and so on, until the bowl is full ; grate cocoa- 
 nut on top. 
 
 APPL.E MEBIXGUE. 
 
 Boil tart apjDles after they are pared and cored ; run 
 the pulp through a colander, and sweeten to taste; to 
 a pint of the soft pulp, stir in lightly the whites of three 
 eggs beaten to a stiff froth ; flavor with grated rind and 
 juice of lemon or vanilla; serve with cream. — 3frs. M. 
 C. Burton, Fayette, Mo. 
 
 APPLE FI.OAT. 
 
 To one quart of apples, partially stewed and well 
 mashed, put the whites of three eggs, well beaten, and 
 four heaping tablespoons of loaf sugar; beat them 
 together for fifteen minutes, and eat with rich milk and 
 nutmeff. 
 
86 THE MISSOURI COOK BOOK. 
 
 HEX'S :\EST. 
 
 se plain blanc mange recipe on cornstarch package; 
 take half a dozen or a dozen egg shells and fill with the 
 blancmange while warm; when cold, take out of the 
 shells and place in a glass dish ; cut small strips of 
 lemon peel and boil in a clear syrup till tender; place 
 them around the egg-forms, and make a boiled custard 
 and pour over all. (Very pretty and very good). — From 
 Mrs. Oweri's Coolc Boole. 
 
 ORAXGE ICE. 
 
 Make a syrup of one pint of water, one and a half 
 pounds of granulated sugar; add enough cold water to 
 make three quarts of mixture ; into this squeeze the 
 juice and most of the pulp of six oranges and three 
 lemons; taking care to remove all seeds; put into 
 freezer, and when beginning to freeze, stir in whites of 
 six eggs, well beaten. — Mrs. L. S. Frosser, Fayette, Mo. 
 
 PRETTY" DISH.— PIWEAPPIiE. 
 
 Dissolve a box of gelatine in half a pint of cold 
 water ; add half a pint of boiling water ; sweeten to 
 taste ; fiavoi- with any extract you may prefer ; let the 
 gelatine come to a boil. Take three or four bananas, peel 
 and slice them round or lengthwise ; lay in a deep fruit 
 dish ; sprinkle some sugar over them ; then pour the 
 gelatine over them, let it harden. Oranges may be 
 used in same way. 
 
 TUTTI FRUTTI. 
 
 Sweeten and flavor one gallon of rich cream, and when 
 partly frozen, add one can of grated pine-apple, citron, 
 raisins, a few figs, candies and fruits of all kinds, 
 chopped finely. There should be one and one-half 
 quarts of fruit. Freeze hard and mould. Angels' food 
 (cake) is delicious served with this cream. — 3£7's. R. P. 
 Williams, Fayette, Mo. 
 
MCE DESSERTS. §7 
 
 CHOCOLATE CREAM. 
 
 One quart of cream, one pint new milk, two cups 
 sugar, two eggs beaten very light, five tablespoonfuls 
 chocolate rubbed smooth in a little milk; heat the milk 
 almost to boiling, and pour by degrees in with the 
 beaten eggs and sugar; stir in the chocolate; beat well 
 three minutes, and return to the inner-kettle ; heat until 
 it thickens well, stirring constantly. Take from the 
 lire and set aside to cool. Many think a little vanilla 
 an improvement. When the custard is cold, beat in the 
 cream and fieeze.— J//.v5 Bll^a Payne, Mhraska City, 
 Mb. 
 
 PEACH ICE-CREAM. 
 
 Prepare your cream as for plain ice cream; and when 
 partly frozen, add to one gallon of the cream, about one 
 dozen soft fresJt peaches which have been nicely chopped 
 and sweetened. (Delicious.)— J/r^. J. D. ToUon, 
 Fayette, Mo. 
 
 BAXAXA CREAM. 
 
 Prepare five ripe bananas, take off the skin ; pound 
 the iruit in a mortar, with five ounces white sugar, to a 
 pulp. Beat up half a pint of good cream to a stiff" froth ; 
 add the pounded bananas, andhalf a glass of brandy, and 
 the juice of one lemon ; mix well together, then add half 
 an ounce isinglass dissolved in a little boiling water, 
 gently whip in and freeze.— Jir6. John Morrison, Fay- 
 ette, Mo. 
 
 ICE-CREAM. 
 Take rich cream ; sweeten to taste ; use any flavoring 
 30U like. We prefer vanilla. When it begins to 
 freeze, beat until very light. Remove the inside frame 
 of the freezer, and set aside to mould. When ready to 
 serve, set the freezer for an instant in a bucket of hot 
 water, and turn into a boat or dish. 
 
THE MISSOURI COOK BOOK. 
 
 ORAW<iiE ICE. 
 
 Eight oranges, one potiiid of sugar, one lemon, one 
 quart and a cup of water. Make a S3a'up of the s ugar 
 and water; skim it well; cool ; add the juice of the 
 oranges. Boil up the rinds and strain the water into the 
 syrup, and add the juice and rind of a lemon same way. 
 Freeze. 
 
 STRAWBERRY ICE. 
 
 Allow a pound of sugar to a quart of berries ; let 
 
 stand an hour or two; put through a strainer; add an 
 
 equal quantity of water, and when partly frozen, add 
 
 the stiffly beaten whites of three eggs to each quart of 
 
 the mixture. 
 
 PINEAPPEE ICE. 
 
 Make a syrup of one pint of water, and one and a half 
 
 pounds of sugar, (granulated). When quite clear, pour 
 
 it boiling hot on a can of pineapple, either grated or 
 
 cut in very fine pieces ; add enough cold water to make 
 
 one gallon of mixture ; then the juice of two lemons. 
 
 Pour in freezer, and when just beginning to freeze stir in 
 
 the whites of three eggs well beaten. — Mrs. Russel 
 
 Caples, Glasgow, Mo. 
 
 Pi:SfEAPPEE ICE. 
 
 One can of grated pineapple; pour into a clean 
 napkin and squeeze all the juice out jou can, throwing 
 the pulp away; add to juice two cups sugar, and the 
 juice of two lemons (a teaspoonful of tartaric acid will do 
 in place of lemons). Pour over all one quart of boiling 
 water ; after it cools, freeze ; add the whites of five eggs 
 well beaten, after it begins to freeze. — Mrs. John Far- 
 rington, Fayette. Mo. 
 
 EEMOIV ICE. 
 
 Two quarts of water ; two good pints of sugar and 
 the juice of eight large nice lemons ; when almost frozen 
 add the whites of three eggs well beaten ; you may add 
 the juice of three oranges or one pint of grated pine- 
 apple. — Mrs. Charlie T . Smith, Fayette, Mo. 
 
NICK DESSERTS. 89 
 
 T.E^IOX ICE. 
 
 Three lemons to a quari of water; six teaspooiifuls of 
 wliire sugar ; pare the 3 ellow peel from the lemons, un- 
 less you make to use right away, as the peel gives a 
 bitter taste ; slice and squeeze the lemons on the sugar; 
 add a very little water and let stand fifteen minutes ; 
 then fill up with water and let stand fifteen minutes ; 
 strain and freeze as you would cream. 
 
 DEI.MOXICO. 
 
 Yolks of six eggs, beaten very light ; one large teacup 
 of granulated sugar, stirred in the eggs ; half a box of 
 Cox's gelatine dissolved in half a teacup warm water ; 
 steep one-fourth of a vanilla bean in half pint cream 
 (do not let boil.) Then add the gelatine ; then beat 
 with the eggs ; whip one quart of cream, stir all to- 
 gether, and pour in the freezer ; freeze quickly, for the 
 gelatine is apt to congeal before it freezes. 'Tis best to 
 prepare the freezer before you get the ingredients 
 ready. This quantity makes one gallon. You can use 
 extract of vanilla. — Mrs. Settle Tutt Dunawat/, Oswego, 
 Kansas . 
 
 PIXEAPPIiE ICE. 
 
 Take one quart can of pineapple, (grated.) add one 
 cup of sugar, and the juice of two lemons; then pour 
 over it one quart of boiling water, let it cool ; then put 
 it into freeze. When it begins to freeze, then add the 
 whites of three eggs, beaten to a stiff froth. — Mrs. E. 
 W. Bedford, Fayette, Mo. 
 
 PI^EAPFLiE SHERBET. 
 
 One can of pineapple chopped fine ; three lemons, 
 using juice and pulp; sweeten to taste; pour over this 
 a quart of boiling water and let it soak over night or 
 several hours ; when it begins to freeze, stir in the 
 whites of five eggs, that have been well beaten to a stiff 
 froth. — Mattie Frazier, Fayette, Mo. 
 
90 THE MISSOURI COOK BOOK. 
 
 PI5rEAPPI.E SHERBET. 
 
 One pineapple, (or can,) one pint of sugar, one pint 
 of water, one tablespoonful of gelatine ; add the juice to 
 the water and sugar ; dissolve the gelatine two hours in 
 cold water enough to cover it, a half cup boiling water 
 to be added, stir altogether and put on ice. — Mrs. I. P. 
 Ryland., Tascosa., Texas. 
 
 PINEAPPIiE JEEIiY. 
 
 Pour the juice off of two cans of pineapple, having as 
 much as a pint of juice; take the pineapple after get- 
 ting the juice all out, and put a pint and a half of water 
 and a little sugar over it, and boil to get the flavor all 
 out; soak half a box of gelatine in a pint of water, 
 until it is well dissolved ; then add it to the boiled pine- 
 apple ; then the s\veetened juice; strain it and set aside 
 to congeal. Serve with whipped cream. — Mary Jack- 
 son, Fayette, Mo. 
 
 Pi:»fEAPPIiE GEEATIXE. 
 
 Pour over one box of Cox's gelatine, one pint of cold 
 water and let it stand several hours ; flavor with one 
 teacup of white sugar and half teaspoon of citric acid ; 
 pour over this one pint of boiling water and add one 
 pint of grated pineap2)le. 
 
 WIWE JEEI.Y. 
 
 Pour over one ounce of gelatine, a pint of cold w^ater ; 
 let it stand three-fourths of an hour; then add two 
 pints of boiling water, two pounds of crushed sugar, 
 juice of two lemons (lemon extract and citric acid can 
 be used if you can't get lemons) ; half pint Madeira 
 wine, and a wdne glass of brand}^ ; strain in a mould ; 
 cold water should be poured in the mould and emptied 
 3 us t before using; it hardens much quicker on ice. or 
 the coolest place you can And ; dip the moulds in warm 
 water just a minute befoie taking out the jelly. — Mrs. 
 S. C. Major, Fayette, Mo. 
 
NICE DESSERTS. 91 
 
 liEMOX FOAM. 
 
 Beat the yolks of six eggs, with one cup of sugar ; 
 one cup of milk; dissolve one-third box of gelatine in 
 a little warm water; let the mixture b(nl, then add the 
 juice of three large lemons and cook until it begins to 
 jelly ; pour in a mould and set in a cool place or on ice 
 for an hour; beat the whites of six eggs with half a 
 cup of powdered sugar and pour over the top. — Ada B. 
 Beck, Fayette, Mo. 
 
 BOIT.i:i> CUSTARD. 
 • Set a tin vessel containing half gallon of sweet milk 
 in a pot of boiling water ; beat the yolks of ten eggs, 
 with one tablespoon of flour ; three spoonfuls of flour 
 with cold milk; strain this in the milk as soon as it 
 boils, stirring constantly ; sweeten to taste and flavor 
 with vanilla ; whip the whites of Ave eggs to a stiff 
 froth ; cook by pouring boiling water over them ; lay 
 on custard after taking up.— i^fr.v. H. K. Givens, Fay- 
 ette, Mo. 
 
iKJiS 
 
 GENEEAL DIRECTIONS. 
 
 In making cake it is quite necessary that the 
 materials be of the best quality. Sweet butter, fresh 
 eggs and good flour are the first requisites. Never al- 
 low the butter to oil : put it in an earthen dish and add 
 your sugar; beat them to a cream, add the yolks of 
 eggs well beaten, then the milk, and lastly the beaten 
 whites of the eggs and flour. Spices and liquors may 
 be added after the yolks of the eggs are put in, and the 
 fruit put in with the flour. 
 
 For small cakes the oven should be pretty hot; for 
 larger cakes a moderate one. To ascertain if a large 
 cake is sufficiently baked, pierce it with a broom straw 
 or knitting needle, if done, the straw will come out free 
 from dough ; if not, the dough will adhere to it. To 
 prevent the cake browning too soon, have a paste-board 
 with a few holes made in it (with a fork), lay on the 
 top of the pan. Newspaper will not answer, being too 
 light and inflammable. If it is necessary to turn or 
 move the cake in the oven, do it very gently. If the 
 oven is too hot, do not leave the door open, but lift one 
 of the stove lids off a little way, for a short time. Never 
 put the cake away until cold. 
 
 ICINO BOIL£D. 
 
 One pound of the nicest white sugar, crushed or 
 crystalized, not 'powdered. Four very large spoon- 
 fuls of water. I use a large kitchen spoon. Boil until 
 the water is all out. Then pour slowly on the whites of 
 92 
 
CAKES. 93 
 
 four eggs that have been beaten to a stiff froth. Flavor 
 with extract of lemon or almond if you prefer. Add a 
 drop of blueing vrater ; and if you wish the icing to dry 
 quickly a little pulverized citric acid. 
 
 If cake is well dredged with tiour after baking, and 
 then carefully wiped before the icing is put on, it will 
 not run, andean be spread more smoothly. The cake 
 after being iced should be set in a cool, dry place to dry. 
 Mrs. Dr. T. J. Smith. Fayette. Mo. 
 
 ICIWG COI.D. 
 
 Beat whites of two eggs to a stiff froth ; add gradually 
 half a pound of best pulverized sugar ; beat well for at 
 least half an hour; flavor with lemon juice, (some add 
 tartaric acid, as both whiten the icing). To color a 
 delicate pink, use strawberry, currant or cranberry ; 
 the grated peel of an orange or lemon, moistened with 
 the juice and strained through a thin cloth, will give it 
 a handsome yellow. This amount will frost one large 
 cake.— Jlfr^. H. A. Norn's. 
 
 CHOC'OIiATE ICIXG. 
 
 One teacup of grated chocolate, two cups of white 
 sugar, half a cup of sweet milk. Boil until it ropes ; 
 then beat until cool the whipped whites of four eggs 
 into it.— Mrs. E. P. Williams, Fayette, Mo. 
 
 ICOO WITHOUT £GGiS. 
 
 To one heaping teaspoonful of corn starch, with just 
 enough cold water to dissolve it, add a little hot water, 
 and cook in a basin set in hot water, till very thick. 
 Stir in two and two- third cups of pulverized sugar, while 
 the starch is hot ; flavor to taste, and spread on cake 
 while it is hot. This will never crumble in cutting.— 
 Mrs. J. H. Firiks, Salisbury, Mo. 
 
94 THE MISSOURI COOK BOOK. 
 
 FRUIT CAKE. 
 
 One and a half pounds of flour, the same of butter, 
 and the same of sug^ar. One dozen eggs, two pounds of 
 best raisins, the same of currants and citron. Sprinkle 
 all well with flour. Two nutmegs, two lablespoonfuls 
 of powdered mace, cinnamon and cloves. One wine 
 glass of brandy ; half a wine glass of rose water ; citron 
 put in last. This makes two large cakes. — Mrs. H. A. 
 Norris, Fayette, Mo. 
 
 FRUIT CAKE. 
 
 One pound of sugar ; one pound of butter ; one pound 
 of flour; twelve eggs; three pounds of raisins; one 
 pound of citron ; three nutmegs ; two tablespoonfuls of 
 powdered cinnamon ; dessertsj)Oonful of mace; a small 
 teaspoonful of cloves ; two wine glasses of French 
 brandy ; one of claret. — Helen Oeorgie Carson, Fay- 
 ette, Mo. 
 
 FRUIT OR BLACK CAKE. 
 
 Twelve eggs, one pound of sugar, one pound of butter, 
 one pound of flour, four pounds of raisins, two pounds of 
 citron, heaping tablespoonfnl of cinnamon, half a tea- 
 spoon of cloves, dessertspoon of allspice, three nutmegs, 
 teaspoon of mace. All these spices mixed in a large 
 goblet of whiskey. The last thing put in a teaspoon of 
 soda mixed in a half a teacup of cream. 
 
 Rub the butter and sugar together ; then add the 
 yolks of the eggs, part of the flour, and the whites of 
 the eggs well beaten ; then add the remainder of the 
 flour, and the whiskey with spices. Mix all thoroughly 
 together ; cover the bottom and sides of cake pan with 
 white paper, well buttered. The fruit well dredged 
 with flour must be added just before pouring into the 
 pan. Bake four hours. — Mrs. I. P. Hockaday, Colnm- 
 hia, Mo. 
 
CAKES. *-'o 
 
 WHITE FRUIT CAKE. 
 
 One pound of llour, one pound of sugar, half pound 
 of butter, whites often eggs, one teacup of cream, two 
 teaspoons of baking powder, mixed well in the flour. 
 Cream butter and sugar together; then add the cream. 
 After beating the eggs to a stiif froth, add them al- 
 ternately with the flour to the above mixture. Lastly 
 add two pounds of raisins, and half pound of citron, 
 well dredged with flour.— il/'r.s. R. C. Clarli, Fayette, Mo. 
 
 WHITE FRUIT CAKE. 
 
 Whites of twelve eggs, three cups of pulverized sugar, 
 five cups of flour, one of butter, one of sweet cream, one 
 teaspoonful of soda, and two of cream tartar, or three 
 teaspoons of baking powder. Flavor with vanilla, or 
 what you like ; add one pound of sweet and two ounces 
 of bitter almonds blanched ; one pound of citron cut 
 fine; one grated cocoanut ; beat the almonds in a 
 mortar with a little rose water. Flour all the fruits 
 well with a small portion allotted to the recipe. Bake 
 slowly.— Jfr5. /. L. Morrison, Fayette, Mo. 
 
 SPICE CAKE. 
 
 Two cups of brown sugar, yolks of seven eggs, one 
 cup of molasses, one of butter, one of sweet milk, four 
 of flour, tablespoonful each of cinnamon, cloves, nut- 
 meg and baking powder. 
 
 Whites of seven eggs, two cups of sugar, one of butter, 
 one of milk, one teaspoonful of baking powder, and 
 three cups of flour. Mix alternately with the above.— 
 Mrs. Carrie Morrison, Fayette, Mo. 
 
 HICKORY XUT CAKE. 
 
 Three cups of flour, two of sugar, one of milk, two 
 eggs, two tablespoons of butter, one large spoon of 
 baking powder, one pint of hickory nuts cut fine, flavor 
 with vanilla or bitter almonds.— Jtfr-s. J. L. Morrison 
 Fayette, Mo. 
 
96 THE MISSOURI COOK BOOK. 
 
 PRWrCE OF WAIiES CAKE. 
 
 The whites of seven eggs, two cups of sugar, one cup 
 of butter, one of sour cream, four cups of flour, half 
 teaspoonful of soda, flavor with lemon. The yolks of 
 seven eggs, two cups of brown sugar, one cup of butter, 
 one of malasses, one of sour cream, flve of flour, three 
 tablespoonfuls of cinnamon, one of spice, one nutmeg, 
 half a teaspoonful of soda, and one of whiskey. The 
 white part marbled with the dark. — Mrs. Ccesar 
 Ferguson, Fayette, Mo. 
 
 POUBfD CAKE. 
 
 One pound of flour, one of sugar, three-fourths of a 
 pound of butter, eight eggs. Cream the butter, and 
 then add the sugar; stir until very light; then break 
 in two eggs, and sift in a handful of flour. Mix well, 
 then put in two more eggs, and more flour, so on until 
 all are used. Flavor with rose water. Two teaspoon- 
 fuls baking powder in the flour. — Mrs. A. J. Herndon, 
 Fayette, Mo. 
 
 WHITE CAKE. 
 
 Whites of twelve eggs, one pound of sugar, three- 
 quarters of a pound of butter, two pints of flour, sifted 
 twice, one teaspoonful of baking powder. Flavor with 
 lemon. Cream the butter and sugar together, until v^ery 
 light ; then add the whites of eggs, beaten to a stiff" 
 froth ; after these are well mixed, add flour with the 
 baking powder. — Mm. J. H. Crump, Fayette^ Mo. 
 
 WHITE CAKE. 
 
 One pound of flour, one pound of sugar, one- half 
 pound of butter, the whites of twelve eggs, three table- 
 spoons of cream, one and a half teaspoons of Price's 
 baking powder. — Mrs. Nettie Gannett, Fayette, Mo, 
 
CAKES. 97 
 
 WHITE CAKE. 
 
 One pound of sugar, one pound of flour, three-fourths 
 of a pound of butter, the whites of sixteen eggs, one 
 teaspoon of Price's baking powder.— /Mm Georgie 
 Carson, Fayette, Mo. 
 
 WHITE €AKE. 
 
 Four cups of white sugar, whites only of sixteen eggs, 
 one even cup of butter, half cup of sweet milk, one tea- 
 spoonful baking powder, five even cups of Hour, sifted 
 five times ; cream butter and sugar, add a little of the 
 whites, which must be well beaten ; then add the liour, 
 then milk, after stirring well, add the baking powder, 
 which must be sifted lightly into the batter ; flavor with 
 almond and use cut-loaf sugar. — Mrs. Lucy A. Boone, 
 Jefferson City, Mo. 
 
 GOIiI> CAKE. 
 
 Yolks only of sixteen eggs, two even cups of sugar, 
 one and a half cups of butter, one cup of sweet milk, 
 four even cups of Hour, two teaspoons of baking powder. 
 Cream butter, beat yolks lightly with sugar, add eggs; 
 beat until light; add Hour and powder, then milk; put 
 paper in pans and grease well. The two recipes make 
 four cakes. 
 
 CHOICE FIG CAKE. 
 
 A large cup of butter, two and a half of sugar, one of 
 sweet milk, three pints of ilour, with three teaspoons 
 baking powder, whites of sixteen eggs; one pound and 
 a quarter of figs well floured and cut in strips like 
 citron ; no flavoring. — " Bualieye Cookery.'''' 
 
 WHITE TEA CAKE. 
 
 The whites of four eggs, two cuj^s of sugar, one cup 
 of butter, one cup of sweet milk, four cups of flour, one 
 teaspoonful of baking powder, sifted in the flour: flavor 
 as you please. — Mrs. Leland, Wriglit, Boonville, Mo. 
 
98 THE MISSOURI COOK BOOK. 
 
 SII.VER BUXX CAKE. 
 
 One good pound of flour, one good pound of sifted 
 white sugar, one-half a pound of butter, whites of ten 
 eggs, one teacup of cream, two small teaspoonfuls of 
 cream of tartar, one of soda; stir the butter into the 
 sugar, put soda into milk, add it to butter and sugar 
 after it is well mixed ; put cream of tartar into tlie flour. 
 After beating the whites of the eggs to a stifli" froth, add 
 them alternately with the flour, to the above mixture ; 
 flavor as you please. This is a never failing receipt.— 
 Mrs. Dr. T. J. 8mitTi, Fayette, Mo. 
 
 WHITE CAKE. 
 
 Whites of twelve eggs ; three cups even full of sugar, 
 five cups of flour, one of butter, one of sweet cream, two 
 teaspoonfuls of baking powder. — Mrs. Dr. U. 8. Wright, 
 Fayette, Mo. 
 
 WHITE CAKE. 
 
 Three cups of sugar, one cup of butter, one cup of 
 
 cream, iive cups of flour, three teaspoons of baking 
 
 powder, whites of twelve eggs. — Mrs. John Ricketts, 
 
 Fayette, Mo. 
 
 AiSTGEES' FOOD. 
 
 Whites of eleven eggs ; one and a half tumbler sifted, 
 granulated sugar, one tumbler sifted flour, one tea- 
 spoonful of vanilla, one teaspoon cream of tartar ; sift 
 flour four times, then add tlie cream of tartar and sift 
 again, but measure before putting in the cream of tar- 
 tar ; sift tlie sugar and measure it; to the eggs add the 
 sugar lightly, then the flour, then vanilla, beating con- 
 stantly till put in the pan. Bake forty minutes in 
 moderate oven, on a pan that has never been greased. 
 The tumblers must hold two and one-fourth gills. — Mrs. 
 Sides, St. Louis, Mo. 
 
 WHITE CAKE. 
 
 Whites of six eggs; one and one-fourth cups of 
 sugar, three-fourths cup of butter, (light) two cups of 
 
CAKES. 99 
 
 flour, one teaspoonful of yeastpowder; flavor with, 
 lemon extract; cream butter well and mix flour with 
 ii. ; oeai whices to a stl^ fiOt/u, and add sugax grduual- 
 ly; add sugar and whites to flour and butter. — Mrs. 
 Nannie Lay, Jefferson City, Mo. 
 
 DOI.L.Y V.IRDEX CAKE. 
 
 One cup of white sugar, half a cup of butter, whites 
 of three eggs, one small cup of milk, flour enough to 
 make it tlie consistency of cup cake ; two teaspoonfuls 
 of Price's baking powder, one teaspoonful almond 
 flavoring. Bake in square tin pans. Icing : Yolks of 
 three eggs, one teaspoonful |,'iilvei"i^^*3. starch, whipped 
 into the eggs thoroughly ; add pulverized sugar till it 
 is as stiff as icing ; one teaspoon lemon extract ; spread 
 smoothly on cake and put it in a cool place. — Mrs. I. 
 H. Rearson, Fayette, Mo. 
 
 SPOXGE CAKE. 
 
 Seven eggs ; one pint of sugar, one of flour ; beat 
 yolks of eggs and sugar together till very light, then 
 add the whites of eggs, then stir in flour very lightly ; 
 flavor with teaspoon of vanilla or lemon extract. — Mrs. 
 E. Major, Fayette, Mo. 
 
 SPOXGE CAKE. 
 
 Nine eggs ; one pound of sugar, nine ounces of flour, 
 juice of one lemon. — Miss Jessie Payne. 
 
 DRIED APPIiE CAKE. 
 
 One cup of dried apples, one of molasses, one of 
 sugar, two and a half of flour, one- third cup of butter, 
 one ^%^, one teaspoon of soda, one-half cup of sour 
 milk, one teaspoon of cloves ; soak the apples over 
 night, then simmer for two hours in the molasses ; mix 
 the ingredients, putting in the apples and molasses 
 last; bake in a cake mould. — Mrs. Dr. J. J. Watts, 
 Fayette, Mo. 
 
.IiJiS^/>- 
 
 HASH CAKE. 
 
 One pound of silver biinn cake, baked in layers. 
 Filling. — One pound of almonds blanched and pounded; 
 one pound of pecans, powdered ; half a pound of 
 raisins, seeded ; one-fourth of a pound of citron, the same 
 of figs, juice of two oranges, juice of one lemon ; make 
 icing of whites of five eggs and one and a half pounds of 
 sugar ; chop the fruit fine, stir in two-thirds of icing, 
 then add nuts and fiavoring ; spread in tliick layers ; 
 use the remainder of icing outside, ornamenting the top 
 of cake with some of the almonds reserved. — Mrs. M. O. 
 Burton, Fayette, Mo. 
 
 CARAMEIi CAKE. 
 
 Make layers of au}^ nice white cake. Filling. — Three 
 cups of coff'ee C. sugar, one cup of butter, one and a 
 half cup rich cream ; boil until quite thick, stirring 
 quite frequently ; then spread thickly between the 
 layers of white cake and also over the top. It ought 
 to boil ten or twelve minutes. After taking from the 
 fire, pour into a bowl and beat till thick, just as you do 
 icing. — Mrs. J. R. Findley, St. Louis, Mo. 
 
 RAISIN CAKE. 
 
 One teacup of butter, two of white sugar, four of flour, 
 two teaspoonfids of baking powder ; whites of eight 
 eggs ; teacup of seeded and chopped raisins, rolled in 
 flour, and then mixed well in the batter ; flavor with 
 lemon. Bake in jelly pans and put icing between the 
 layers. — Mrs. Fannie Boone, Fayette, Mo. 
 
 100 
 
LAYER CAKES. 101 
 
 BOW TOW CAKE. 
 
 Whites of ten eggs ; two cups of sugar, three of flour, 
 three-fourths cup of butter, two teaspoons of Price's 
 baking ])owder. 
 
 Filling. — One and a half pounds of raisins, seeded 
 and cut flne; one pound of figs, cut flne ; put into a 
 pan and add one-half pint of good brandy, with enough 
 water to make it soft enough for a jelly ; put on the 
 fire and mix well with your hand while it is warm. — 
 Miss Gable Darby., Hotoard county, Mo. 
 
 CHOCOLATE FII.MXG FOR CAKE. 
 
 Half cake of Baker's chocolate sifted, one pound of 
 white sugar, one cup of sweet milk, one-fourth of a 
 pound of butter, one teaspoonful of vanilla flavoring. 
 Put tlie sugar, milk and butter in a small kettle and let 
 it come to a boil, stirring it occasionally ; then add the 
 chocolate and let it cook until thick enough to spread 
 nicely ; add the vanilla after it is taken from fire. — Mis. 
 J. W. Kllpatrlck. 
 
 liEiUOW BUTTER. 
 
 Dissolve one cupful of sugar in the juice of a large 
 lemon ; beat three eggs very light, mix well with the 
 sugar ; butter the size of a walnut and added to the 
 mixture ; boil till very thick, stirring constantly ; place 
 between layers of cake flavored with lemon. — Mrs, 
 Wllcoxon, Fayette., Mo. 
 
 L.EMOW FIL.EIXG. 
 
 One cup of sugar, one ^%^., one large apple grated; 
 the inside of one lemon, half the rind grated in; cook 
 after mixing; let it get cold before using. — Mrs. John 
 L. Morrison^ Fayette, Mo. 
 
 I.E:fIOX FIIililXG. 
 
 Four eggs, two cups of sugar, two large lemons, put 
 in the oven and baked until soft ; squeeze the juice into 
 the sugar and eggs. Set the stew pan in a pan of hot 
 
102 THE MISSOURI COOK BOOK. 
 
 water and cook till very thick, stirring frequently. — 
 Miss Pensie Darhy, Howard county, Mo. 
 
 ORANGE CAKE. 
 
 One pound of sugar, one pound of Hour, one-half 
 pound of butter, one-half cup of sweet cream, whites of 
 ten eggs, one teaspoonful of baking powder, mixed well 
 with the flour ; cream sugar and butter until very light, 
 then pour in the cream, add the flour and eggs. Bake 
 in layers. 
 
 Filling. — Make boiled icing of one pound of sugar 
 and the whites of two eggs ; into this squeeze the juice 
 of two oranges and one lemon, using the grated rind of 
 one orange and one-half of the lemon ; then stir in pul- 
 verized sugar until thick enough to spread nicely. — 
 Mrs. R. C. Clark, Fayette, Mo. 
 
 FRENCH CREAM CAKE. 
 
 One cup of sugar, and three eggs, beaten together till 
 very light ; one and three-fourths cups of flour, two tea- 
 spoons baking powder, well mixed with the flour by 
 sifting several times ; four tablespoonfuls of boiling 
 water. Bake in two cakes. 
 
 Custard or Cream. — Take nearly one pint of milk ; 
 when nearly boiling add two tablespoonfuls of corn- 
 starch, moistened with a little cold milk ; two eggs, 
 nearly one cup of sugar beaten together well. While 
 cooking, stir constantly, till it will drop from the spoon 
 without running. Take from the stove ; add half a cup 
 of butter, melted ; flavor to your taste. Turn cakes out 
 on a moulding- board, and when cold, split with a sharp 
 knife, and spread the cream between. — Nannie Keyser, 
 Fayette, Mo. 
 
 CREAM CAKE. 
 
 Three eggs, one cup of sugar, three tablespoonfuls of 
 water, one and a half cups of flour, one heaping tea- 
 spoonful of yeast powder. 
 
LA YER CAKES. 103 
 
 FllliRg. — Two eggs, one cup of sugar, one pint of 
 sweet milk, three tiiblespoonfuls of flour stirred in a 
 little cold milk. Put eggs, sugar and milk together and 
 when at boiling point, stir in thickening, and boil until 
 stift' enough to drop from spoon without running. Take 
 off, and stir into this one tablespoonfiil of butter. 
 Flavor with vanilla. — Mih. Nannie Lay, Jefferson City, 
 Mo. 
 
 WHITE MOIIXTAIX CAKE. 
 
 Two cups of pulverized sugar, half a cup of butter, 
 beaten to a cream ; add half cup of sweet milk, two and 
 a half cups of Hour, two and a half teaspoonfuls baking 
 powder in the flour ; whites of eight eggs. Bake in 
 jelly tins and put together with icing. 
 
 Icing. — Boil a half teacup of water, and three teacups 
 of sugar till thick; beat the whites of three eggs well, 
 and pour over it ; beat all together till cool. Sprinkle 
 each layer thickly with grated cocoanut, and also upon 
 the outside icing. — Mrs. John Henry, Jefferson City, 
 Mo. 
 
 CUSTARD CAKE. 
 
 Two cups of sugar, four of flour, yolks of Ave eggs, 
 one cup of cold water, pinch of salt, one teaspoon of 
 soda, two of cream of tartar. 
 
 Filling. — Two eggs, one cup of sugar, one pint of 
 milk, one tablespoon of flour. Flavor with vanilla. — 
 Mrs. H. A. Nor r is, Fayette, Mo. 
 
 VEtVET SPOXGE CAKE. 
 
 Two cups of sugar, six eggs, (leaving out the whites 
 of three,) one cup of boiling water, two and a half cups 
 of flour, one tablespoon of baking powder in the flour. 
 Beat the yolks a little; add the sugar, and beat fifteen 
 minutes ; add the three beaten whites, and the cup of 
 boiling water, just before the flour; teaspoon of lemon 
 extract, and bake in three layers, putting between them 
 
104 THE MISSOURI COOK BOOK. 
 
 icing made by adding to the three whites of eggs, beaten 
 to a stiff froth ; six dessertspoons of pulverized sugar to 
 each Qgg. Flavor with lemon. — Mrs. W. C. Arline, 
 Fayette, Mo. 
 
 CHOCOL.ATE CAKE. 
 
 The whites of eight eggs, two cups of sugar, one cup 
 of butter, three full cups of flour, one of sweet milk, 
 three teaspoons of baking powder. Beat the butter to 
 a cream ; stir in the sugar; beat until light; add the 
 milk; then the flour, and beat in whites. When Avell- 
 beaten, divide into equal parts ; into half grate a cake 
 of sweet chocolate. Bake in laj^ers, spread with custard, 
 and alternate the white and dark cakes. 
 
 Filling. — To one pint of milk add a tablespoonful of 
 butter ; when come to a boiling heat, stir in two eggs 
 beaten with one cup of sugar ; add two teaspoons corn- 
 starch dissolved in a little milk. — Mrs. W. T. Boioling., 
 
 Fayette, Mo. 
 
 ICE-CREAH CAKE. 
 
 One cup of sugar; two and a half cups of flour ; whites 
 of four eggs, beaten to a stiff froth ; half a cup of butter, 
 two-thirds cup of sweet milk ; two teaspoons baking 
 powder. Bakeinjell_y tins. 
 
 Filling. — Dissolve one cup of sugar in water, boil till 
 brittle; add the whites of two eggs beaten well; beat 
 till cold ; then teaspoon of tartaric acid, place between 
 cakes. — Mrs. L. N. JacJison, Monroe City. Mo. 
 
 jLEMON JEIiEY CAKE. 
 
 One cup of butter, three of sugar, five of flour, one of 
 sweet milk, two teaspoons of baking powder, whites of 
 eight eggs. Bake in jelly cake pans. 
 
 Filling. — Yolks of eight eggs, one cup of butter, one 
 and a half cups of sugar, three tablespoons of flour, 
 one-half cup of water, juice of two lemons, and grated 
 peel of one. Boil this until thick and place while warm 
 between the cake. — Mrs. Dr. J. J. Watts, Fayette, Mo. 
 
LAYER CAKES. 105 
 
 RIBBOX CAKE. 
 
 Two cups sugar, one cup butter, one cup of milk, four 
 cups of flour, four eggs, one teaspoon cream of tartar, 
 one-lialf teaspoon of soda. Have ready two tins alike ; 
 put one-tliird of the mixture in each, and bake. To the 
 other third, add three teaspoons of molasses, one cup of 
 currants, and citron and spices to suit the taste ; and 
 bake in a tin the same as the others. When done put 
 alayerof the light cake, then spread with jelly; tlien 
 the dark cake; jelly and the light cake on to^.— Mrs. 
 H. K. ITincle, Howard College, Fayette, Mo. 
 
 PRINCE OF WAI.es cake. 
 
 1. BlacTi Part.— OwQ cup of brown sugar, half cup 
 butter, half cup sour milk, two cups of flour, one of 
 chopped raisins, one teaspoon soda, one tablespoon of 
 molasses, yolks of three eggs, one tablespoon of cinna- 
 mon, one of nutmeg, half a one of cloves. 
 
 2. White Fart.— One cup of flour, one of butter, half 
 a cup cornstarch, half a cup of sweet milk, one cup of 
 sugar, one tablespoonful of yeast powder, whites of three 
 eggs. Bake both in jelly tins, put together with icing.— 
 Mrs. Dr. T. J. Smith, Fayette, Mo. 
 
 AI.MOXI> CAKE. 
 
 Whites of eight eggs, two cups of sugar, one of butter, 
 three cups of flour, one of sweet milk, three teaspoons 
 of baking powder. Beat butter to cream ; stir in the 
 sugar; beat until light; add the milk, then the flour, 
 beat in whites. 
 
 jrniinf/.— One pound of sweet almonds (blanch and 
 chop them), one cup sour cream, one cup sugar, one 
 tpaspoonful of vanilla. Beat all together and put be- 
 tween lnyevs.—Mrs. John Noland, Independence, Mo. 
 
-^fui:x*gae:.es 
 
 COFFEE CAKE. 
 
 Two ciij)s of brown sugar, one of butter, one of 
 molasses, one of strong coffee, as prepared for the table, 
 four eggs, one teaspoonful of soda, two of cinnamon, 
 cloves and grated nutmeg, one pound of raisins, one of 
 currants, four of flour. Bake slowly at first, bake two 
 hours.— Mrs. E. W. Bedford, Fayette, Mo. 
 
 CUP CAKE. 
 
 One coffee-cup of sour cream, one of butter, two of 
 sugar, four of flour, five eggs, small teaspoonful of soda. 
 Beat the butter and sugar together until very light; 
 then add yolks of eggs, well beaten ; then the other in- 
 gredients. — Mrs. J. D. Tolson, Fayette, Mo. 
 
 GIXGER BREAD. 
 
 . Beat a cupful of buttermilk until it is creamy, add to 
 it two cupfuls of brown sugar, one of New Orleans 
 molasses, one tablespoon of cinnamon, one of ginger, 
 one nutmeg grated, add three well beaten eggs, a cup- 
 ful of cream or milk, in wliich a teaspoonful of soda 
 has been well dissolved. When all the ingredients have 
 been well mixed add five cupfuls of sifted flour. Beat 
 vigorously, then stir in a pound of currants.— Jir^. 
 Juliette Flndlay, Lexington, Mo. 
 
 SOFT GIXGEB BREAD. 
 
 One and a half teacups of brown sugar, the same of 
 molasses, one cup of butter or lard, four cups flour 
 (heaping), four eggs, one teacup sour cream, one tea- 
 spoonful of soda, ginger to taste. — Mrs. George Bough- 
 ner, Fayette, Mo. 
 
 106 
 
PLAIN CAKES. 107 
 
 OI]VO£R BREAD. 
 
 Half a cup of butter, the same of brown sugar, the 
 same of molasses, one cup of sour milk, three eggs, two 
 and a half cups of flour, one teaspoonful of soda, one 
 and one-half teaspoonfiils of ginger, half a teaspoonful 
 of cloves. Beat hard and long.— Josephine Harrison, 
 Denver, Col. 
 
 OIXO£R CAKE. 
 
 One pound of flour, half a pound of sugar, three- 
 fourths of a quart of molasses, half a teacup of sour 
 cream, with half a teaspoon soda dissolved in cream, 
 Ave eggs, half a pound of butter, heaping tablespoonfui 
 of ginger, one teaspoonful of cinnamon, one of black 
 pepper. — Mattie Frazicr, Fayette, Mo. 
 
 GIXG£R CAKE. 
 
 Two cups of New Orleans Molasses, one cup of boiling 
 water, half a cup of melted butter, one tablespoonfui 
 ground ginger, two teaspoonfuls of baking powder. 
 Flour to make a thin batter. — Mrs. L. M. Findley, St. 
 Louis, Mo. 
 
 SOFT GIXGER BREA1>. 
 
 One-half pint of molasses (sugar-house is best,) one 
 cup of sugar, white or brown ; half pound of butter, 
 three eggs well beaten, one teaspoonful of soda in our, 
 one tablespoonfui of ginger. Make stiff" as pound cake ; 
 bake in a moderate oven. — Mrs. Dr. T. J. Smith, Fay- 
 ette, Mo. 
 
 Oi:WOER CAKES. 
 
 One quart of molasses, one cottee-cup of sugar, one 
 pint sweet lard, three eggs, beaten separately, one very 
 small cup of ginger, half a cup of cinnamon, two table- 
 spoonfuls of soda put in flour. Flour enough to make 
 them roll out easily. We use only half this quantity. 
 Mrs. J. W. Kilpatriclc. 
 
108 THE MISSOURI COOK BOOK. • 
 
 Gi:srGER SWAPS. 
 
 One pint of molasses one of butter, tablespoonful of 
 ginger, teaspoonfnl of cloves, one of soda. Put all over 
 the fire together, let it come to a boil. When nearly 
 cool add llour enough to roll, roll thin, cut and bake. — 
 Mrs. Miller Reed, Fayette, Mo. 
 
 SCOTCH CAKES. 
 
 Put three quarters of a pound of butter into one 
 pound of sifted flour, mix in a pound of sifted white 
 sugar and a large tablespoonful of cinnamon ; mix it in 
 a dough with three well-beaten eggs. Roll out very 
 thin, cut into round cakes and bake in a quick oven. — 
 Mrs. Dr. T. J. Smith, Fayette, Mo. 
 
^GOOKIES?^ 
 
 SWEET CAKES. 
 
 Three cnps of brown sugar, one of lard, one of butter, 
 one of butter- milk, three eggs, teaspoonful of soda, five 
 pints of flour, half a wine glass of whiskey. Flavor with 
 imtmeg.— Mrs. E. Major, Fayette, Mo. 
 
 COOKIES. 
 
 One egg, beaten with one cup of sugar, butter size of 
 a goose Qgg, small cup of cream, (sour), one teaspoon- 
 ful of soda. Lemon and nutmeg for flavoring.— ^/r^Z/e 
 Smith, Fayette, Mo. 
 
 SWEET €AKES. 
 
 Two cups of sugar, two eggs, four tablespoonfuls of 
 thick sour cream, three cups of butter, one teaspoonful 
 of soda; sufficient flour to make them roll; flavor with 
 nutmeg. Bake in a quick oven.— Mrs. Nettie Gannett, 
 
 Fayette, Mo. 
 
 CRUEEERS. 
 
 One pound of sugar, five eggs, one-fourth of a pound 
 of butter, one teacup of sweet cream, half teaspoon of 
 soda, one teaspoon of cream of tartar ; flour enough to 
 roll nicely ; fry in hot lard ; when done sprinkle over 
 them powdered sugar and cinnamon mixed.— l/r.s. Row- 
 ena W. Woods, Fayette, 3Io. 
 
 EEP KUCIIEX. 
 
 Take one-half gallon of sorghum molasses, one-half 
 cup each of allspice, cinnamon, cloves and ginger; two 
 nutmegs, two pounds of raisins, one-half pound citron, 
 three pounds of pecans, one pint of sour milk and one- 
 
 ^ 109 
 
110 THE MISSOURI COOK BOOK. 
 
 half cup of soda, one quart of melted lard ; add flour 
 enough to make dough stiff" enough to roll; take enough 
 of the dough to cover your pan and roll one-fourth of 
 an inch thick. Bake and then cut in squares, and ice 
 while warm. — Mrs. Klatt., Fayette., Mo. 
 
 GERMA^f COOKIES. 
 
 Two and a half pounds of lioney, one and a half 
 pounds of sugar, two and a half pounds of flour, one 
 pound of almonds, (pounded) one and a half pounds of 
 citron, (cut flne) half a glass of brandy, two ounces of 
 cinnamon, half ounce of cloves, juice and pulp of two 
 lemons (cut fine) ; mix well, and bake slowl}^ ; sprinkle 
 sugar on while hot. These will keep a long time. — 
 Mrs. M. C. Burton, Fayette, Mo. 
 
 DROP CAKES. 
 
 One pint and a half of flour, half pound of butter, 
 quarter of a pound of sifted white sugar, one handful of 
 currants, two eggs, a large pinch of soda. This recipe 
 will make about thirty cakes. Drop them out of a 
 tablespoon on a buttered tin, or stove pan and bake in 
 a moderate oven. Dredge currants with flour before 
 putting them in the mixture. — Mrs. T. J. Payne, Fay- 
 ette, Mo. 
 
 APIE CAKES. 
 
 Yolks of eight eggs ; one pound of pulverized sugar ; 
 half a pound of butter ; one teaspoonful of soda, in four 
 teaspooiifuls of sour cream ; add flour enough to i oil 
 easily ; sprinkle sugar and cinnamon over tops of cakes 
 before baking. — Mrs. Carrie Morrison, Fayette, Mo. 
 
 I^ITTEE CAKES. 
 
 One coffee-cup of buttei-, two of sugar, two eggs, tea- 
 spoonful soda, in a small cup of buttermilk ; nutmeg. — 
 Mrs. J. W. Kiljxttrieli. 
 
COOKIES. Ill 
 
 juilbi.es. 
 
 Four cups of sugar, two of butter, oue of milk (but- 
 termilk) one teaspoonfiil of soda, four eggs, one nutmeg, 
 flour to roll very lightly ; roll sugar on top with rolling- 
 pin.— J//-6-. Mattle Frailer, Fayette, Mo. 
 
 SMALIi XUT CAKES. 
 
 Whites of six eggs, beaten to a froth, one pound of 
 pulverized sugar, one pound of hickory nut kernels; 
 beat eggs and sugar together for three-quarters of an' 
 hour, then add the kernels. Bake on well greased and 
 well floured biscuit pans, in a tolerably hot oven ; drop 
 them out of a large kitchen spoon. This recipe makes 
 seventy- five or eighty. You can use any other kind of 
 kernels if you wish. Flour the pans after greasing.— 
 Mrs. J. W. Kilpatrick, Fayette, Mo. 
 
 MACAROO^fS. 
 
 One pound of sugar, granulated, one pound of shelled 
 almonds, whites of four eggs ; put the almonds into hot 
 water until the skins will slip off easily, then dry and 
 beat them to a paste, with a little rose-water, or oil of 
 lemon to prevent their oiling; beat the eggs till perfect- 
 ly dry and light, then add the sugar and almonds. 
 Bake in small "cakes in slow oven.— Jfr^. Ma.mie White 
 Chinn, FranTclin, Mo. 
 
 BOSTON CREAM CAKES. 
 
 One pint of water, one-half pound butter, three- 
 fourths pound of flour, ten eggs ; boil the butter and 
 water together; stir in the flour when boiling; when 
 cool, add the eggs and soda, the size ,of a pea ; drop by 
 the spoonful on a buttered baking pan, leaving space 
 so that the cakes will not touch wiieu risen. Bake in a 
 very quick oven, about ten minutes ; when cold, make 
 an incision at the side, and fill with the following cream :' 
 
112 THE MISSOURI COOK BOOK. 
 
 Six gills of milk, one and a half cups of flour, two cups 
 of sugar, six eggs ; beat the flour, sugar and eggs 
 together, and stir into milk while boiling; flavor with 
 lemon. — Mrs. John Shajfroth, Fayette, Mo. 
 
 DOUGHWUTS. 
 
 One-fourth of a pound of butter, one-half a pound of 
 sugar, five eggs well beaten, one teaspoonful of soda, 
 two of cream of tartar, half a cup of sweet milk ; flour 
 enough to make them roll out nicely ; flavor as you 
 please ; roll out and cut in different shapes ; fry in hot 
 lard. — Mrs. M. Bridges, Fayette, Mo. 
 
 DOrCiH^UTS. 
 
 To one cup of good yeast, add one pint of milk, one 
 and a half cups of sugar, one-fourth cup (large measure) 
 lard, saltspoon salt, a little nutmeg and cinnamon, stir 
 in flour until stiff enough and let it rise, then add a 
 Half teaspoonful soda, dissolved in milk; mix stiff 
 enough to roll and cut out to suit your taste. These 
 require a little more time to cook than those without 
 yeast. Fry in hot lard, and when done, sprinkle with 
 powdered sugar and cinnamon. — Mrs. Anne Shaffroth, 
 Fayette, Mo. 
 
 CREAM DOUGHNUTS. 
 
 Beat one cup each of sour cream and sugar and two 
 eggs together, add a level teaspoon of soda, a little salt 
 and flour enough to roll ; fry in hot lard ; flavor with 
 nutmeg. — Mrs. E. Major, Fayette, Mo. 
 
 KNICKERBOCKER CRUI.I.ERS. 
 
 One cup of butter, two cups of sugar, four eggs, half 
 teaspoon soda, little salt and nutmeg, small cup of 
 milk; flour to make stiff; roll x&cy thin; use cruller- 
 cutter in making cakes about three inches square, with 
 slits. Frv in hot lard. 
 
COOKIES. 113 
 
 SUGAR KISSES. 
 
 Whites of live eggs well beaten; add one pound of 
 pulverized sugar, one teaspoon of lemon extract ; drop 
 on white paper, and bake about twenty minutes in a 
 moderate oven. 
 
 SCOTCH WAFERS. 
 
 Take one pound of sugar, half a pound of butter, one 
 pound of Hour, two eggs, two teaspoonfuls of cinna- 
 mon ; roll thin, and bake quickly in wafer irons. 
 
GENERAL DIEECTIONS FOR CANDY MAKING. 
 
 G-ranulated sugar is preferable. Candy should not 
 be stirred while boiling. Cream tartar should not be 
 added until the syruj) begins to boil. Butter should be 
 put in when the candy is almost done. Flavors are more 
 delicate when not boiled in the candy. 
 
 VAWII.I.A CREAM CAXDY. 
 
 Three cups of sugar, one and one-half cups of water, 
 one-half teaspoon of cream tartar, butter size of a wal- 
 nut; flavor with vanilla; boil until it begins to thread, 
 or until the drops are somewhat brittle if dropped in 
 cold water; pour into buttered platters, and when suffi- 
 ciently cool, pull. 
 
 If chocolate flavoring is desired, grate it over the hot 
 candy, or place some melted chocolate in it before pull- 
 ing. A pretty variety may be made by pulling the 
 vanilla and chocolate candies together a few times ; 
 thus leaving it striped. 
 
 CREAM FOR BON BONS. 
 
 Three cups of sugar, one and a half cups of water, 
 one-half teaspoon of cream tartar; flavor with vanilla; 
 boil until drops will almost keep their shape in water; 
 then pour into a bowl, set in cold water; stir steadily 
 with a silver or wooden spoon until cool enough to bear 
 the hand ; then place on a platter and knead until of 
 even texture ; if too hard, a few drops of warm water 
 may be stirred in ; if too soft, it must be boiled again. 
 
 114 
 
CONFECTIONERY. 115 
 
 This is the general foundation of Cream Bon Bons ; it 
 may be flavored witli chocolate, by adding a tablespoon 
 of melted chocolate while the synii) is hot. 
 
 TAFFY. 
 
 Two cups of ])rown sugar, one-half cup of butter, four 
 tablespoons of molasses, two tablespoons of water, two 
 tablespoons of vinegar; boil until it strings; cover the 
 bottom of a dish with nuts, and pour the candy over, 
 and let it harden. 
 
 BUTTER SCOTCH. 
 
 Three pounds coffee A sugar, fourth pound butter, 
 half teaspoon cream tartar, eight drops extract of 
 lemon ; add as much cold water as will dissolve the 
 sugar; boiling without stirring till it will easily break 
 when dropped in cold water, and when done add the 
 lemon ; have a dripping pan well buttered and pour in 
 one-fourth inch thick, and when partly cold, mark off 
 in squares. If pulled when partl}^ cold till very white, 
 it will be like ice cream candy. 
 
 COCOAXVT CARAMEIiS. 
 
 One pint milk, butter size of an egg, one cocoanut 
 grated fine, three pounds of white sugar, two teaspoons 
 lemon; boil slowly until stiff, (some then beat to a 
 cream) ; pour into shallow pans, and when partly cold 
 cut in squares. 
 
 HICKOBTSflJT MACAROONS. 
 
 Take meats of hickorynuts, pound fine, and add 
 mixed ground spice and nutmeg; make frosting as for 
 cakes ; stir meats and spices in, putting in enough to 
 make it convenient to handle ; flour the hands and make 
 the mixture into balls the size of nutmegs ; lay them on 
 buttered tins, giving room to spread. Bake. 
 
116 THE MISSOURI COOK BOOK. 
 
 WAL.NUT CAWDY. 
 
 Three cups of brown sugar, one cup of cream, butter 
 size of a walnut; boil until bubbles are large; liave 
 walnuts cut line in dish, and pour candy over them. 
 Beat until waxy, and cut in squares. 
 
 One egg, one cup sugar, one half cup of butter, one- 
 half cup milk, one teaspoon cream of tartar, one-half of 
 soda, flour enough to make a stiff dough ; drop on tins 
 and sprinkle over with powdered sngar. Bake in a 
 
 quick oven. 
 
 CA^DY. 
 
 One pound sugar, one and a half cup water, three 
 tablespoons rose water ; boil twenty minutes, then pull. 
 
 COCOA:SflIT CAXDY. 
 
 Two teacupfuls of white sugar, one -half teacup of 
 sweet cream, butter the size of a walnut; let it boil 
 lifteen minutes ; then stir in as much cocoanut as you 
 think best. Flavor to taste. 
 
 cocoA:RfrT ca:xi>y. 
 
 One large cocoanut, one and a half pounds of coffee 
 sugar. Wet sugar with cocoanut milk ; when thorough- 
 ly dissolved, put in the grated cocoanut; boil until it 
 ropes; stir till it begins to grain; spread on platters. 
 If boiled too hard, add a little water, and repeat pro- 
 cess. — Marie Howard, Batama, N. Y. 
 
 PEANUT CANDY. 
 
 One cup of molasses, one cup of sugar, piece of butter 
 the size of an egg. Boil a long time, until it will harden 
 quickly when put in a saucer ; then put in the nuts and 
 pour in a buttered pan. 
 
CONFECTIONERY. 117 
 
 FIG, DATE AND XUT CAXDY. 
 
 Take the white of one large ^gg, and an equal 
 quantity of cold water; put them together in a bowl 
 (without beating the Qgg), and stir in confectioners' 
 sugar, until thick enough to knead like bread dough; 
 then flavor as desired, and mould in any shape wished. 
 If not stift' enough after adding flavoring, put in a little 
 more sugai-. The cream for the chocolates is made in 
 the same way, "'Bitter Almond " being the best flavoring. 
 Grate the chocolate and put in a pan which is set over 
 the steam of a teakettle; when melted, drop the balls of 
 cream in it, and when they are coated take out with a 
 fork. Put them on the bottom of a tin pan, (that is, turn 
 the pan upside down,) and put in a cool place ; a sharp, 
 thin knife will remove them easil3^ The nut candy uses 
 the same cream, mixing the nuts in it; and with the 
 maple sugar candy, adding the grated maple sugar. 
 Roll some of the cream balls in cinnamon. They are 
 very nice. — Mrs. Mamie White Chinn., Howard county, 
 Mo. 
 
 SUGAR CAXDY. 
 
 To six cups of sugar, take three cups of soft water, six 
 teaspoons of vinegar ; stir until well dissolved before it 
 is put on to cook. Let it cook until a little dropped in 
 cold water will snap. Do not stir at all. When ready 
 turn out on buttered plates, put in a cool place ; it can be 
 handled in about Ave minutes. Pull quickly with the 
 fingers, not with the hands. When it is white and be- 
 gins to get brittle, stretch on a mixing-board and cut in 
 lengths. If any essence is desired, put it in as it is cool- 
 ing ; vanilla is best. — Mrs. B. F. Ferguson, Fayette, Mo. 
 
 TO SVGAR OR CRYSTAtlZE POP-COR\. 
 
 Put into an iron kettle one tablespoon of butter, three 
 tablespoons of water, one teacup of white sugar; boil 
 until ready to candy; then throw in three quarts of 
 
118 THE MISSOURI COOK BOOK. 
 
 corn, nicely popped ; stir briskly until the candy is 
 evenly distributed over the corn ; set the kettle from the 
 lire, and stir until it is cooled a little, and you will have 
 each grain crystalized with sugar. Care should be 
 taken not to have too hot a fire, lest you scorch the corn. 
 N^uts of any kind may be treated the same way. 
 
 SAIiTED PEAXrXS. 
 
 Shell them; remove the skins; put them into a 
 dripping pan, with just enough butter to make them 
 glossy ; shake the pan frequently to make them brown 
 evenly. When the nuts are brown, sprinkle with salt. 
 Salted almonds are prepared the same way, except that 
 their skins do not rub off so easily, but must be blanched 
 by pouring boiling water over them. 
 
 ^r;S^^i^S^^ 
 
DIRECTIONS. 
 
 Use pure cider vinegar for all pickles. Cook in porce- 
 lain or stone. Keep pickles in glass or stoneware . Look 
 them over once a month. Throw in a handful of sugar 
 to every gallon. At this time if any are soft, throw them 
 out and pour off vinegar ; scald it and pour over while 
 hot. Keep pickles well covered with vinegar. If you 
 use ground spices, tie them up in thin muslin bags. 
 
 CUCUMBER PICKI.E. 
 
 Three gallons of vinegar, one pound of brown sugar, 
 one pound of horseradish, one-half pound of race ginger, 
 one pound of mustardseed (white), one ounce of mace , 
 one ounce of nutmeg, one ounce of tumeric, one ounce 
 of spice, two ounces of celery seed, one-half teacup of 
 salad oil, one box ground mustard, handful of whole 
 black pepper and cinnamon each ; add onions. — Ifrs. 
 Odon Guitar, Columhla, Mo. 
 
 CUCUMBER PICKI.E. 
 
 Two gallons of cucumbers (small). Three and a half 
 quarts of strong apple vinegar, two pints granulated 
 sugar, six tablespoons of ground mustard, six of white 
 mustard, six of cloves and spice, each, four tablespoons 
 of celery seed and tumeric, each, two tablespoons black 
 pepper (unground). Boil vinegar with seasoning hfteen 
 minutes, then pour over cucumbers and tie up while 
 hot. — Mrs. Mamie Chirm, Howard county, Mo. 
 
 119 
 
120 THE MISSOURI COOK BOOK. 
 
 PEPPER MAXGOES. 
 
 To twenty-four large bell peppers, add one cabbage 
 head, and four onions, chopped line ; two ounces mustard 
 seed, and one ounce, each, mace and allspice. Cut a slit 
 in each pepper, take out seed, and let stand in cold 
 water twelve hours; then place in kettle (lined with 
 vine leaves) ; pour on boiling salt water, let stand two 
 days ; then repeat after four days; drain and stuff with 
 the above ingredients ; sew or tie up ; place again in 
 kettle, cover with vinegar ; let come to a boil ; then pack 
 in jars and cover with cold vinegar. Nutmeg melons 
 may be prepared in same way, with addition of small 
 cucumbers, string beans, horseradish, etc., etc., for fill- 
 ing. — Mrs. Julia A. Pearson, Fayette, Mo., 1851. 
 
 SPAXISH PICKIiE. 
 
 One gallon green tomatoes, sliced ; one gallon cab- 
 bage, chopped fine ; one quart onions, quartered ; one- 
 half pint green pepper ; one pint grated horseradish ; 
 one gill salt ; let stand all night ; then drain thoroughly, 
 and add one gallon of good vinegar; one pound sugar, 
 one ounce cloves, one ounce cinnamon, one ounce black 
 pepper, grains; one-fourth pound each of white mustard 
 seed and ground mustard ; one-half ounce each of mace 
 and tumeric. Boil till clear; stir well. — Miss SalUe 
 Warden, Fayette, Mo. 
 
 CHOPPED TOMATO PICKI.E. 
 
 Two gallons of green tomatoes, chopj)ed fine ; three 
 quarts of good vinegar, one pint chopped onions, one 
 pound blown sugar, five tablespoons mustard seed, two 
 tablespoons each of salt, spice and ground pepper, one 
 tablespoon of cloves; boil altogether; stir often; cook 
 till thick. Excellent.— J/f6'. N. C. Eiibanli, Fayette, 
 Mo. 
 
PICKLES. 121 
 
 CABBAGE PIC KI.E. 
 
 Three poinids brown siigai ; oiie-lialf poinul each 
 cliopped onions and liorseradish ; one-half pound each 
 white race ginger and white mnstard seed; one-fourth 
 pound ground cinnamon; one eighth pound mustard; 
 one-half ounce each of mace and tumeric; one table- 
 spoon black pepper ; one-half bottle salad oil; three nut- 
 megs ; nine cabbage heads, quartered. Let cabbage 
 stand in salt-water twenty-four hours, drain and put 
 out to d] y ; when dry, place in weak vinegar, to which 
 the half ounce tumeric has been added ; let stand two 
 or three days, pour off; pour boiling water over ginger, 
 let stand twenty-four hours, slice thin and dry; scrape 
 horseradish and dry. Dissolve the brown sugar in two 
 gallons good vinegar; pour out the other things to make 
 into paste with the salad oil. Mix altogether; cover 
 close. — Mrs. TTieodore Woods, Fayette, Mo. 
 
 YEEEOW PICKEE. 
 
 One peck quartered cabbage; place in vessel, with 
 layer ol cabbage, one of salt; let stand all night; 
 squeeze out, add four onions, cover with vinegar; boil 
 one hour ; then add two pounds brown sugar, two ounces 
 black pepper, two ounces celery seed, one ounce 
 tumeric, one-half ounce mace, four tablespoons ground 
 mustard, one of allspice, a few pieces of ginger, a few 
 cloves ; boil another hour, use when cold. — Mrs. Louisa 
 A. Smith, St. Agnes' Hall, Macon county, Mo. 
 
 CHOW-CHOW. 
 
 Two large heads of cabbage, six onions, twelve 
 cucumbers, cut in small pieces; i)ut in vessel with 
 layers of salt alternately, over night; then drain 
 thoroughly and add one gallon good vinegar; two 
 pounds brown sugar, one of grated horseradish, one-half 
 pound each of white mustardseed and ground mustard, 
 four ounces of ground black pepper, one ounce each of 
 
122 THE MISSOURI COOK BOOK. 
 
 celery seed, ground cinnamon and tumeric; set over a 
 slow fire two hours. — Mrs. L. A. Smitli, St. Agnes'' 
 Hall, Macon county, Mo. 
 
 CHOW-CHOW. 
 
 One large head of cabbage, twelve cucumbers, one- 
 fourth peck green tomatoes, six onions, one-half pint 
 grated horseradish ; half pound white mustard seed ; 
 two tablespoons of celery seed ; half teacup brown 
 sugar ; fourth teacup each of tumeric, cinnamon and 
 ground pepper. Cut cabbage, cucumbers and onions 
 in small pieces; pack in salt over night, drain thor- 
 oughly ; mix all ingredients together; pour vinegar over 
 them boiling hot, for three mornings. The third 
 morning mix a small box of mustard with a pint of 
 olive-oil, and add while pickle is hot, and seal. — Mi's. 
 John Noland, Independence, Mo. 
 
 CHOW-CHOW. 
 
 Two gallons cucumbers, out of brine ; soak two days 
 in water; two heads of cabbage ; thirty-six onions, 
 chopped up, and soaked in weak brine over night. 
 When these are ready drain well and dvy in sun. 
 When dried, cut cucumbers in small strips. Then take 
 two gallons good vinegar, one box (50 cts box) Cole- 
 man's Mustard, one and one-half pounds sugar, two 
 ounces tumeric, two ounces celery seed, two ounces 
 white mustard seed ; let come to a boil, add cucumbers 
 and cabbage and one large bottle of salad oil. Boil 
 five minutes, tie up tight. — Mrs. Nettie Gannett, 
 Fayette, Mo. 
 
 CHOW-CHOW. 
 
 One quart large cucumbers, chopped fine and peeled ; 
 one quart small cucumbers, whole; one quart white 
 onions ; one quart green tomatoes, chopped fine; one 
 quart green beans, broken in small pieces and cooked 
 tender ; one quart celery, cut in small pieces ; one quart 
 
PICKLES. 123 
 
 cauli-tlower or good sized cabbage, cliopped line; six 
 green peppers. Mix ingredients; let stand in weak salt 
 water twenty -fonr hours, then scald in some water till 
 cabbage is done, then drain well. Take one small cup 
 of liour, one and one-half cup of white sugar, six 
 tablespoons ground mustard, one of tumeric, one of 
 celery, mix well ; add two quarts cider vinegai', and boil 
 till the flour is cooked ; seal immediately. In measuring, 
 a quart means after it is chopped. — Bettie Tiitt Duiia- 
 nay, Oswego, Kan. 
 
 CHILI SAUCE. 
 Thirty-six large size tomatoes ; four large onions, 
 chopped line ; six green peppers (seed taken out), and 
 then chopped ; one-fourth pound white mustard seed, or 
 ground mustard ; one and one-fourth pounds brown 
 sugar ; three pints cider vinegar ; one ounce each, allspice 
 and cinnamon and cloves. Peel tomatoes; cook well; 
 strain through a colander ; add two tablespoons salt and 
 the other ingredients, and cook one hour. — Mrs. John 
 D. Tolson, Fayette, Mo. 
 
 EYE-OPENER CATSUP. 
 
 To one peck of green tomatoes, add one dozen onions ; 
 cover with vinegar ; boil till tender. Rub through a 
 sieve ; add spice to taste; also more vinegar; return to 
 kettle and boil to the consistency of catsup. If pre- 
 ferred, two-third pepper catsup and one-third tomato 
 catsup makes a good catsup.— J/V,?. H. A. JVorris, 
 Fayttte, Mo. 
 
 RIPE TO^ttATO CATSUP. 
 
 Cut up one bushel of ripe tomatoes ; salt down twelve 
 hours ; boil until done ; strain through a tine sieve ; return 
 to kettle and cook till thick ; add two ounces each, 
 cinnamon, allspice and cloves, three grated nutmegs, 
 one ounce mace, one quart brandy when cold. — Mrs. 
 Martha Elliott, Howard County, Mo . 
 
124 THE MISSOURI COOK BOOK. 
 
 TOMATO CATSUP. 
 
 One peck ripe tomatoes, skinned ; boil soft; press 
 through a colander; add one-half ounce race ginger; 
 two tablespoons ground pepper; one spoon each, 
 powdered allspice and cloves ; boil slowly two or three 
 hours After taking from fire, add one- third cup ground 
 mustnrd put into a little of the mixture ; then stir in tlie 
 whole ; add pint of vinegar ; stir well ; bottle and seal. — 
 Mrs. L. 8. Prosser, Fayette, Mo. 
 
 CHILI SAUCE. 
 
 To one gallon ripe tomatoes, add one 'quart chopped 
 onions, five small green j^eppers; eight tablespoons 
 sugar; one of ground ginger; one of cinnamon, two of 
 salt ; one teaspoon cloves; one half gallon vinegar ; boil 
 thick; seal hot.— J/r.s. N. C. Eubank, Fayttte, Mo. 
 
 GREEX TOMATO SWEET PICKIiE. 
 
 Eight j)Ounds of tomatoes, chopped fine ; four pounds 
 brown sugar ; boil three hours, then add one quart good 
 vinegar ; one teaspoon each, mace, cloves and cinnamon ; 
 boil fifteen minutes; let cool ; put in jars. — Mrs. M .E. 
 Jackson, Fayette, Mo. 
 
 WATERMEI.OX SWEET PICKI.E. 
 
 Melon rind, two pounds, boil in clear water till tender, 
 drain well ; make a syrup of two pounds of white sugar, 
 one quart good vinegar, one ounce cinnamon, one ounce 
 each of mace and white ginger; boil syrup thick ; pour 
 over melon, repeat this three days, and it is ready for 
 use. — 3frs. John E. Ryland, Lexington, Mo. 
 
 FIG SWEET PICKI.E. 
 
 To seven pounds of figs, take four pounds of sugar; 
 one quart of vinegar, one ounce of stick cinnamon, a 
 little mace. (Cloves are nice but they make the pickle 
 dark). Let the figs soak in cold water for twelve hours. 
 
PICKLES. 12 
 
 then drain off tlie water, and. after you have boiled the 
 syrup till done, then drop the ligs in, and remove from 
 the lire at once. Let the pickle stand several days 
 before using. — Miss Enna Dams, Fayette, Mo. 
 
 PEACH SWEET PICKIiE. 
 
 Peaches, one peck; scald in weak lye till onter skin 
 rubs off easily. Make a syrup of seven pounds of 
 sugar and one cup of water ; drop peaches in and boil 
 till done to seed ; take out peaches and boil syrup till 
 thick ; add one quart of apple vinegar or brandy and 
 spice to taste. — Mrs. H. A. Norris, Fayette, Mo. 
 
 TO PICKI.E PEARS, PI^VMS, GRAPES AXD CRAB- 
 
 APPI.ES. 
 
 Ten pounds fruit (pare pears); four and one-half 
 
 pounds white sugar ; one quart cider vinegar ; one ounce 
 
 each, mace, cinnamon, cloves and race ginger. Lay 
 
 fruit in sugar over night ; if plums or grapes prick them. 
 
 Next morning put all together, cook till done. Take 
 
 out fruit; boil sugar thirty minutes ; pour over fruit' 
 
 seal \\ot.—MTS. M. C. Burton, Fayette, Mo. 
 
 TO PICKI.E CHERRIES. 
 
 Fill a glass jar with large ripe cherries on the stems ; 
 fill up with best cold vinegar ; do not cook.— Mrs. M. C. 
 Burton, Fayette, Mo. 
 
GENERAL DIEECTIONS. 
 
 To insure success in preserving, the fruits must be 
 carefully selected. Care should be taken to remove all 
 bruised or decayed parts, as they would darken the 
 syrup. Fruit requiring to be pared should be laid in 
 water to preserve the color after paring. The best sugar 
 is the cheapest. The usual proportion in making pre- 
 serves is a pound of sugar to a pound of fruit; but in 
 fruits not very acid, such as peaches, apples and pears, 
 three-quarter of a pound to a pound of fruit is sufficient. 
 The syrup should always be boiled and skimmed before 
 putting in the fruit. Fruit should be cooked in brass 
 kettles or those of bell metal. Modern kettles, lined 
 with porcelain, are much used for this purpose. Never 
 use tin, iron or pewter spoons as skimmers, as they will 
 injure the color of the syrup and impart a very un- 
 pleasant flavor. Glass jars are best for preserves, as 
 the condition of the fruit can be observed more readily. 
 They should be kept in a dark place, for the chemical 
 action of light will aff'ect the quality of the preserves 
 when perfectly air-tight. 
 
 PRESERVED PEACHES. 
 
 Weigh the peaches, and allow three-quarters of a 
 pound of sugar to every pound of fruit. After they have 
 been pared and the stone removed, sprinkle sugar over 
 the fruit, and let it stand over night. In the morning 
 drain off the syrup from the fruit; add the rest of the 
 sugar, and let that come to a boil. Put the peaches in, 
 and let them boil until you can stick a straw through 
 them. 
 
 126 
 
FRUITS. 127 
 
 PRESERVED PEARS. 
 
 Preserved pears aie put lip precisely as are peaches. 
 Cut in halves and remove the core ; they can be more 
 easily pared if boiling water is poured over them, and 
 let stand for a while. 
 
 PRESERVED QUIXCES. 
 
 Use a pound of sugar to each pound of quinces, after 
 paring, coring, and quartering ; take half of the sugar 
 and make a thin syrup ; boil In this a fev7 of the quinces 
 at a time till all are linished. Make a rich syrup of the 
 remaining sugar, and pour over them. 
 
 PRESERVED APPEES. 
 
 Apples are preserved just the same as peaches, ex- 
 cept when the fruit is added put in two or three pieces 
 of race-ginger and several pieces of orange peel, cut in 
 
 strips. 
 
 PRESERVED CRAB APPEES. 
 
 Wash and pick blows off, but leave stems on your 
 
 crab apples. Take as many pounds of sugar as there 
 
 are pounds of fruit ; add a little water to dissolve; put 
 
 in part of fruit at a time; when the apples begin to 
 
 crack, skim out into a jar ; when all are done boil syrup 
 
 a few moments, and skim; then pour over fruit, keep 
 
 dry and cool. 
 
 PRESERVED C'lTRO!^. 
 
 The citron can be pared, cored and sliced, or cut into 
 fancy shapes with cutters which are made for the pur- 
 pose. To six pounds of citron use six pounds of sugar, 
 four lemons, and a quarter of a pound of ginger root. 
 Put tlie slices of lemon into a preserving kettle and boil 
 them for half an hour, or until they look clear in a little 
 clear water ; then drain them ; save the water, and put 
 the slices into anothei dish with a little cold water; 
 cover tliem, and let them stand over night. In the morn- 
 ing wrap the ginger root (bruised) in a thin muslin 
 
128 THE MISSOURI COOK BOOK. 
 
 cloth ; boil it in three pints of clear water until the water 
 is highly flavored, when take out the bag of ginger. 
 Having broken up the loaf sugar, put it into the pre- 
 serving kettle with the ginger water. When the sugar 
 is all melted set it over the fire ; boil and skim until no 
 more scum rises ; then put in the pieces of citron and 
 the juice of the lemons. Boil them in the syrup till all 
 the slices are quite transparent. Do not allow them to 
 break; when done put them into the jars, pouring the 
 syrup carefully over them. If one desires to imitate the 
 West Indies ginger preserve, the slices of lemon may 
 not be added; yet they are a pretty addition. — From 
 Mrs. Henderson^ s Cook Book. 
 
 TOMATOE PRESERVES. 
 
 Choose little red, plump-shaped tomatoes, if red pre- 
 serves are desired; and the small yellow ones for yellow 
 preserves. Peel and prick them with a large needle ; 
 boil them slowly for half an hour in preserving syrup, 
 with the juice of one lemon to every two pounds of 
 tomatoes; add also a little bag of ginger root; then 
 skim out the tomatoes; let them remain two or three 
 hours in the sun to harden. Put the white of an Qg^ 
 into the syrup ; boil and skim well, and pour it over 
 the tomatoes. The old rule is a pound of sugar to a 
 pound of fruit. I prefer three-quarters of a pound of 
 the former to a pound of the latter. The yellow tomatoes 
 are preferable. 
 
 GRAPE PRESERVES. 
 
 Squeeze with your fingers the pulp from each grape. 
 Put the pulps on the fire, and boil them until they are 
 tender ; then press them through a colander, so that the 
 seeds may be taken out; now add the skins to the pulps 
 and juice. Put a cupful of sugar to a cupful of fruit, 
 and boil all together until of a thick consistency. Green 
 grape preserves are also nice. In managing the green 
 
FRUITS. 129 
 
 grapes, halve them, and extract tlie seeds with a small 
 knife. Pnt also a cup of sugar to a cup of fruit. Many 
 prefer the green to the ripe grape preserves. 
 
 STRAWBERRY PRESERVES. 
 
 Select the berries as you would for the table. Allow 
 one pound of sugar for each pound of berries ; add to 
 the sugar just enough water to dissolve it well; let 
 come to a boil ; then add the fruit, which must be boiled 
 about half an hour; then lift the berries out, spread 
 them on a dish, and, when the syru^D has boiled until 
 thick, pour over the berries. Set them in the sun as you 
 would jelly until cold. Put in glass jars and seal. — 
 Mrs. Cyrus Tlioinpson, Belleville, 111. 
 
 STRAWBERRY PRESERVES. 
 
 Put the berries and sugar, pound for pound, into a 
 
 preserving kettle, and heat slowly till the sugar is 
 
 melted; then boil rapidly for twenty minutes and seal 
 
 up hot. 
 
 CAXDIED FRIITS. 
 
 Boil peaches, pears, apricots, cherries, or almost any 
 fruits dressed, in a thick syrup, made with a teacup of 
 water to each pound of sugar, until tender. Let them 
 remain two daj^s in the syrup ; then take them out, 
 drain them, and sprinkle sugar over each piece sepa- 
 rately. Dry them slowly in the sun or in an oven not 
 
 too warm. 
 
 RASPBERRY JAM. 
 
 Use three-quarters of a pound of sugar to one pound 
 
 of berries. Put sugar and berries in preserving kettle ; 
 
 stir together and mash until there is syruj) enough to 
 
 prevent burning. Let boil till, by takiug some out 
 
 on a plate to try it, no juice gathers about it. Then 
 
 put away in glass jars, or stone jar.s are very nice. 
 
 BLACKBERRY JAM. 
 
 You make exactly as raspberry jam. 
 
130 THE MISSOURI COOK BOOK. 
 
 MARIttAIiADES. 
 
 To make marmalade, very ripe fruit should be 
 chosen. For peach, pear, green grape, pine-apple, 
 quince or plum, allow three-quarters of a pound of 
 sugar to a pound of fruit. If the fruit is not very juicy 
 add a little water. Stir almost constantly ; when the 
 whole begins to look clear, and becomes thick b}^ cool- 
 ing a portion of it on a plate, it is done, and must be 
 put into jars at once. 
 
 BRANDY PEACHES. 
 
 Use cling-stone peaches ; yellow ones we like best. 
 Peel them and cut around them to the stone, but not 
 enough to divide them. Make a syrup with half a 
 pound of sugar to each pound of fruit, and half a tea- 
 cup of water for each pound of sugar ; skim as it boils 
 as long as the scum rises ; then put in the peaches and 
 boil until tender. Take them out carefully ; remove 
 the syrup from the tire, and add one-half pint of best 
 brandy to a pound of peaches. Pour this over the 
 peaches. Seal in glass jars. 
 
 PEACH BrTTEB. 
 
 One peck of peaches, two quarts of boiled cider ; 
 reduce by boiling one gallon of sweet cider to one-half 
 its quantity ; pare and cut soft peaches, put into the 
 preserving kettle with the cider; boil until they are 
 reduced to a pulp, stirring constantly ; if not sweet 
 enough, add a little sugar ; cover tight in jars. 
 
 APPI.E JEttA . 
 
 Take juicy apples (Ramboes are best), take the stem 
 and top off and wash them nicely ; then cut up in quar- 
 ters and put cold water on them, just enough to cover 
 them ; boil them soft afterward ; strain them through a 
 jelly bag; then take two pints at a time with two 
 pounds of crushed sugar ; boil twenty minutes, then do 
 
FRUITS. 131 
 
 tlie same with the other juice, to be economical; pare 
 and core the apples ; don't strain so close but that you 
 can, by adding- a little more water, use the apples for 
 sauce or pies. 
 
 APPI.E JEL.L.Y. 
 
 Take nice green apples that will cook nicely ; quarter 
 the apples without paring; put them in a pan or kettle 
 and cover over with water, and keep them covered ; let 
 them boil slowly until entirely done, then strain through 
 a tlannel bag; just let it drip, do not squeeze them. 
 To a pint of j nice put a pint of sugar. If the apples are 
 not very acid, use a little citric acid. 
 
 SIBERIAN CRAB APPLE JEI.IiY. 
 
 Crab apple, gooseberry, quince, plum and apple, are 
 all made in the same way ; some add less sugar to 
 sweeter fruits. After having freed the fruit from all 
 blemishes, put them in a preserving kettle with only 
 enough clear water to keep them from burning ; let them 
 boil slowly until quite soft ; then, putting them into a 
 flannel cloth, press from them all the juice possible; 
 strain the juice two or three times through a clean 
 cloth, then return to a clean preserving kettle, adding 
 a cup of sugar for every cup of juice, and the beaten 
 white of an egg for the wiiole. The rule is to boil the 
 syrup (without stirring) very rapidly for twenty 
 minutes, not counting the minutes before it begins to 
 boil. The surest way is to boil it until it runs a little 
 thick upon the spoon, then let it run through the jelly 
 bag without pressing it ; put the jelly into glasses, and 
 after it has become quite firm, cut out little papers to 
 fit the tops, which should be dipped in the whites of 
 eggs ; press the edges against the sides of the glasses 
 to exclude the air. 
 
132 THE MISSOURI COOK BOOK. 
 
 CURRAXT JELIiY. 
 
 Weigh the currants ; do not wash them, but carefully 
 remove leaves and whatever may adliere to them. To 
 each pound of fruit allow half the weight of granulated 
 or pure loaf sugar ; put a few currants into a porcelain- 
 lined kettle, and press well, so as to secure sufficient 
 liquid to prevent burning them; add the remainder of 
 the fruit, and boil freely for twenty minutes, stirring 
 occasionally to prevent burning ; strain through a flan- 
 nel bag, into an earthen vessel, as the action of the 
 acid on tin materially affects both color and flavor; 
 when strained, return the liquid to the kettle without 
 the trouble of measuring, and let it boil for a moment 
 or so, and then add the sugar. As soon as the sugar is 
 entirely dissolved, the jelly is done. Pour into glasses. 
 Cut papers a little larger than the top, dip in whites of 
 eggs ; press the edges against the sides of the glasses 
 to exclude the air. 
 
 iT^aXs^^s^x 
 
TO CAN TO:?I.iTOES. 
 
 They must be fresh. Pour scakling water over them 
 to aid in removing the skins. After the tomatoes are 
 skinned, put them into a porcelain preserving kettle ; 
 add no water to them ; let them come to boiling jjoint, 
 or be well scalded through. The cans should be heated 
 by filling them with boiling water, and allowing them 
 to stand while the tomatoes are boiling. Pour out this 
 water, fill the cans and seal while hot. Always have 
 cans soldered if you can conveniently do so, but if you 
 should have to use the wax, be very careful to perfectly 
 exclude the air. There will be juice left after the toma- 
 toes are canned. This can be seasoned and boiled 
 down for catsup. 
 
 CAKXED CORX. 
 
 To seven pounds of corn, put three pints of water; 
 
 let come to a boil, then add one ounce of tartaric acid ; 
 
 stir it in well ; let it boil hard, and can while boiling. 
 
 When you go to cook for table use, pour off the water 
 
 that may be with it, and add fresh water or milk, and 
 
 boil it also; to each quart can add ^a teaspoouful of 
 
 soda, salt, butter, and a little sugar. — Mrs. H. A. Norris^ 
 
 Fayette, Mo. 
 
 TO CAX CORX. 
 
 Mrs. Henderson says : " I have found in a Supreme 
 Court decision, Mr. Winslow's receipt for canning corn, 
 as follows : 
 
 " Fill the cans with the uncooked corn (freshly gath- 
 ered) cut from the cob, and seal them hermetically ; 
 
 133 
 
134 THE MISSOURI COOK BOOK. 
 
 surround them with straw to prevent them striking 
 against each other, and put them into a boiler over the 
 tire, witli enougli cold water to cover them ; heat the 
 water gradually, and when you have boiled an hour 
 and a half puncture the tops of the cans to allow the 
 escape of gases; ilien seal them immediately while 
 they are still hot; continue to boil them for two hours 
 and a half. In packing, tlie cut corn in the can, the 
 liberated milk and juices surround the kernels, forming 
 a liquid, in which they are cooked. This process, 
 patented hj Mr. Winslow, is by far the best one for 
 preserving the natural flavor of green sweet corn." — 
 From, Mrs. Heitdersoii'H Cook Boole. 
 
 TO CA:sr PEACHES. 
 
 Pare, halve and stone them. Put them in a preserv- 
 ing kettle; cover with water; add about a teacup of 
 sugar; let them boil until peaches are clear; then take 
 them carefully out of this water and put into cans ; 
 pour over them a rich syrup, made of granulated sugar, 
 and just enough water to dissolve well. Have them 
 soldered while hot. 
 
 Pears and apricots are canned in the same manner. 
 
 CAXXED CHERRIES. 
 
 Stone tlie fruit; weigh it ; and for every pound of fruit, 
 take half a pound of sugar ; after putting the fruit into 
 the syrup, let it scald (not boil hard) for ten or fifteen 
 minutes, and then can and seal. This method is excel- 
 lent for use, with all small fruits. 
 
-^^rAMIlY^^BWEKAGESs^ 
 
 TEA. 
 
 Two things are necessary to insure good tea. First, 
 that the water should be at tlie boiling point when 
 poured on the leaves ; water simply hot not answering 
 
 he pui'pose at all. And second, that it should be 
 served freshly made. Tea should never be boiled. So 
 particular are the English to preserve its first aroma, 
 that it is sometimes made on the table two or three 
 times during a meal. In France, little silver canisters 
 of tea are placed on tlie table, where it is invariably 
 made. One teaspoonful of the leaves is a fair portion 
 for each person. Tea is better made in an earthen tea- 
 pot, which tea connoisseurs are particular to have. 
 They also drink the beverage without milk, and with 
 loaf-sugar merely. 
 
 Water at the boiling point is generally considered 
 better for tea or coffee, and in fact, any kind of cooking 
 which requires boiling water. — From Mrs. Henderson^s 
 
 Cooli Book. 
 
 COFFEE. 
 
 One mill full of coffee. When ground, put in coffee- 
 pot, break into it one whole ^%^\ mix well with a little 
 cold water ; then pour on boiling water, sufficient to fill 
 an ordinary sized pot, three parts full ; set it back 
 where it will simmer gently for fifteen minutes ; then 
 set it where it will boil briskly about five minutes. Do 
 not allow to boil over, stir it down and add a few drops 
 of cold water. 
 
 135 
 
136 THE MISSOURI COOK BOOK. 
 
 The best coffee is made by mixing two- thirds Java 
 and one-third Mocha. Use, if you can, the Old Domin- 
 ion coffee-pot. Serve with very thick cream. — 3Irs. Dr. 
 T. J. SmitJi, Fayette, Mo. 
 
 CHOCOIiATE. 
 
 Scrape the chocolate and let it soak a little while in 
 about a tablespoon of milk to soften it ; stir until 
 smooth ; when the milk, sweetened to taste, is boiling, 
 add it to the dissolved chocolate, a little at first, until 
 thin, then pour altogether, and let boil just a minute; 
 stir well, and serve immediately. Have cream whipped, 
 sweetened and flavored with vanilla, is a great improve- 
 ment; a dessert spoonful to each cup. 
 
 BliACKBERRY COBDIAE. 
 
 Make a syrup of a pound of sugar to a pint of water ; 
 boil it until it is rich and thick, and then add a pint of 
 blackberry juice to every pound of sugar; put half a 
 grated nutmeg to each quart of syrup ; let it boil fifteen 
 minutes, then add one-half pint of brandy for every 
 quart of syrup. When cold, bottle for use. — Mrs. John 
 Mrmn, Fayette, Mo. 
 
 BLACKBERRY CORDIAt. 
 
 To one quart of blackberry juice, add one pound 
 white sugar, one tablespoon each of cloves, allspice, 
 cinnamon and nutmeg. Boil altogether fifteen min- 
 utes ; add one wine glass brandy or whiskey. Bottle 
 while hot; cork and seal. — Mrs. E. Major, Fayette, Mo. 
 
 BliACKBERRY WIXE. 
 
 Bruise the berries, and to every gallon add one quart 
 of boiling water ; let stand twenty-four hours, stirring 
 it occasionally. Strain off the liquor into a cask, add- 
 ing two pounds of sugar to a gallon of syrup; cork 
 tight. Let stand till October, then it will be ready for 
 use. — Mrs. N. C. Eubank, Fayette, Mo. 
 
FAMIL Y BE VERA GES . 137 
 
 ORAP£ WIXE. 
 
 To twenty pounds of grapes, put four quarts of boil- 
 ing water; when cool, press the juice from the grape 
 well, then cover over and allow them to stand about 
 three days; strain the juice from the grapes, and add 
 ten pounds of sugar; let stand in the jar for a week; 
 then skim and strain into a cask or bottles, and seal. — 
 Mrs. J. Dickerson, Fayette, Mo. 
 
 CrRRANT WIAE. 
 
 To two quarts of currant juice, (after the currants are 
 pressed) add one quart of water and three and a half 
 pounds of sugar. Let it stand in an open jar until it 
 stops fermenting; then draw it off carefully. Bottle 
 and cork it securely. 
 
 I— ^r^=^-^f^=i^^fe-^ 
 
MlDIGIT^Als 
 
 CURE FOR FEI.0:N. 
 
 This remedy has never been known to fail if applied 
 in time. Take a handful of Mayapple root, with water 
 enough to cover ; boil until all the strength is out, then 
 dip out the roots and boil down until it is thick like 
 candy ; apply this candy on the affected part, and let 
 it remain twelve hours, (or longer if necessary) this will 
 draw it so you can easily pick it with a needle to let 
 the coiruption out. When you take the Mayapple off, 
 apply a poltice made of white beans, to draw out the 
 poison. — Mrs. E. M. Woods, Fayette, Mo. 
 
 REMEDY FOR WOUNDS. 
 
 A correspondent of the Country Gejitleman, gives 
 the following remedy for painful wounds. Take a pan 
 or shovel with burning coals, and sprinkle on them 
 common brown sugar, and hold the wounded part in 
 the smoke ; in a few minutes the pain will be allayed 
 and recovery rapidly proceed. 
 
 REMEDY FOR BEE STIXGS. 
 
 The juice of a red onion is a perfect antidote for the 
 sting of bees, wasps, hornets, etc. The sting of the 
 honey bee, which is always left in the wound, should 
 first be removed. — Mrs. Mary Oay. 
 
 BEE STING. 
 
 The sting of a bee or wasp may be almost instantly 
 relieved by applying lean raw meat. It is said to cure 
 the bite of a rattlesnake, and to relieve erysipelas. 
 138 
 
MEDICINAL. 139 
 
 JLTi EXCEIil^E^T SAIiTE. 
 
 Take a piece of wax, yellow or wliite, size of walnut; 
 same of resin, and same of fresh butter (before it has 
 been salted) and melt in a tin cup; set in a pot of 
 water ; stir until cold. 
 
 A SURE CURE FOR CJRAVEI.. 
 
 Take one pound of anvil dust, pound it up fine, sift 
 it through a piece of gauze, then take half as much 
 horseradish, scrax)e it line; then put both in half gal- 
 lon of strong vinegar; put in a stone jug. Shake well 
 before using; dose teaspoonful every three or four 
 hours. — George Frazier. Aug. 13, I8J4O. 
 
 COUGH MEDICOE. 
 
 One tumbler of good vinegar ; two tumblers of white 
 sugar, twenty grains of ipecac, a lump of resin, as 
 large as a lilbert. Let all come to a boil, when cool, 
 add a dessert spoonful of laudanum. Dose, a teaspoon- 
 ful three times a day, or oftener if the cough is trouble- 
 some. — Mrs. Fratie KnicTierhoc'ker, Dec. i^, 1863. 
 
 COUOII SYRUP. 
 
 Take elderberries when ripe, pick off the stems and 
 press the juice from them ; put on the fire and boil as 
 you would for jelly ; when done, strain the juice from 
 the berries, and to each pint of juice, add a pint of 
 sugar. Boil down to a rich syrup ; when cool, add a 
 tablespoonful of good whiskey or brandy. Dose, a 
 teaspoonful every two or three hours.— J/r.9. Avne 
 Shafroth. 
 
 REMEDY FOR BURXS. 
 
 Take best castile soap ; scrape fine with a knife ; add 
 water in small quantities to make a smooth paste; 
 spread upon linen; and applied to a burn quickly 
 relieves the pain. Turpentine applied is also good for 
 burns. 
 
140 THE MISSOURI COOK BOOK. 
 
 FOR SORi: THROAT. 
 
 Cut slices of salt pork or fat bacon ; simmer a few 
 moments in liot vinegar, and apply to throat as hot as 
 possible. When this is taken off, as the throat is 
 relieved, put around a bandage of sofc flannel. A 
 gargle of equal parts of borax and alum, dissolved in 
 water is also excelleuu, 
 
 TO REMOVE DISCOIiORATIOlf FROM BRUISES. 
 
 Apply a cloth wrung out in very hot water, and 
 renew frequently until the pain ceases. 
 
 MUSTARD PI.ASTER. 
 
 Mix together equal parts of mustard flour with wheat 
 flour, and enough water or vinegar to make a moist paste 
 of them ; spread it on a piece of old muslin twice the size 
 wanted, leaving about an inch clear on the edge, and. 
 double the othei. half over it. It must never raise a 
 blister, only leave on long enough to redden the skin. 
 After it is removed, put on a rag, spread with cold 
 cream or lard. 
 
 CURE FOR CHAPPED HAXDS. 
 
 One ounce of glycerine, one of gum camphor, one- 
 half pound of mutton tallow. Make into a salve. 
 
 To keep the hands nice and smooth, use the follow- 
 ing preparation each time they are wasiied. Three 
 parts of rosewater to two parts of glycerine, well mixed, 
 and kept in a bottle ready for use. For those who can- 
 not use glycerine, equal parts of lard and white of egg 
 thoroughly beaten together, and scented according to 
 choice, is an excellent remedy for chapped or rough 
 hands. 
 
^ri,ujj,)*inj!:^TJiJkc>iGKse^ 
 
 BEEF TEA. 
 
 Cut a pound of best lean steak in small pieces ; place 
 in glass IVuiu Jar (a perfect one), cover tighily and set in 
 a pot of cold water; heat gradually fo boil, and con- 
 tinue this steadily three or four hours until the meat is 
 like white rags, and the juice thoroughly extracted; 
 strain from the jar as you want to use it. It is best to 
 set kettle off stove and let cool, before removing the 
 jar, and in this way prevent breakage. When ready 
 to use, pour into a small saucer, heat, and season with 
 salt and pej^per. 
 
 MUTTOX AXD VEAL. BROTH. 
 
 Boil a piece of mutton till it comes to pieces ; then 
 strain the broth and let it get cold, so that the fat will 
 rise, which must be taken off, then warm it ; and jiut in 
 a little salt. Veal broth may be made in the same 
 way, and is more delicate for sick persons. 
 
 CHICKEX BKOTII. 
 
 Take the iirst and and second joints of a chicken; 
 boil in one quart of water till very tender, and season 
 with a very little salt and pepper. 
 
 SWEET CIDER SOUP. 
 
 Boil one pint of cider; add one teaspoonful of flour, 
 dissolved in a little water; one teaspoonful of sugar; 
 pour this over the well beaten yolk of an egg; put the 
 beaten white on the top. This is pleasant and very 
 strengthening. 
 
 141 
 
142 THt: MISSOURI COOK BOOK. 
 
 RTE MUSH. 
 
 This is a nourishing and light diet for the sick, and 
 is by some preferred to mush made of Indian meal. 
 Four large spoonfuls of rye flour, mixed smooth in a 
 1 ittle water, and stirred in a pint of boiling water ; let 
 boil twenty minutes, stirring frequently. Nervous per- 
 sons who sleep badly, rest much better after a supper 
 of corn or rye mush, than if they take tea or coffee. 
 
 CORX GRUEIi.' 
 
 Mix two spoonfuls of sifted cornnieal in some water ; 
 have a clean skillet with a pint of boiling water in it ; 
 stir it in. and when done, season it with salt to yoar 
 taste, or sugar if you prefer it. 
 
 O ilTHEAI. GRlJEIi. 
 
 Mix two spoonfuls of oatmeal, with as much water as 
 will mix easily, and stir it in a pint of boiling water in 
 a saucepan, until perfectly smooth ; let it boil a few 
 minutes ; season it with sugar and nutmeg, and pour it 
 out on a slice of bread, toasted, and cut up. If the 
 patient should like them, you may put in a few raisins, 
 stoned and cut up. This will keep good a day, and if 
 nicely warmed over, is as good as when fresh. 
 
 PAX AD A. 
 
 Put some crackers, crusts of dry bread, or dried rusk, 
 in a saucepan with cold water, and a few raisins ; after 
 it has boiled half an hour, put in sugar, nutmeg, and 
 half a glass of wine, if the patient has no fever. If you 
 have dried rusk, it is a quicker way to put the rusk in 
 a bowl with some sugar, and pour boiling water over it. 
 If the patient can use nothing but liquids, this makes a 
 good drink when strained. 
 
 BOIEED CrSTARD. 
 
 Beat an egg with a heaped teaspoonful of sugar ; stir 
 it into a teacupful of boiled milk, and stir till it is 
 
FOOD FOR THE SICK. 143 
 
 thick ; pour it in a bowl on a slice of toast, cut up, and 
 grate a little nutmeg over it. 
 
 EGG-XOG. 
 
 Beat the yolk of an egg- with a tablespooiiful of 
 sugar, add about a tablespoonful of brandy, stirring 
 well as it is poured in ; tablespoonful of cream, a little 
 nutmeg, and the well beaten white of the egg last. 
 
 THICKEXED MII.K. 
 
 Boil a pint ; dissolve one teaspoonful of cornstarch in 
 a little cold milk ; add to the boiling milk, stirring con- 
 stantly, until thick enough ; take from the fire ; sweeten 
 and flavor with nutmeg. In boiling milk, always set 
 your saucepan in which you boil the milk, in a pan of 
 boiling water. 
 
 Many of the articles under " desserts " are nice for 
 the sick. In preparing food for the sick, much care 
 should be taken, and it should be presented in the most 
 inviting way, always the nicest china and silver used. 
 
144 
 
 AD VERTISEMENT. 
 
 ABSOLUTE PERFECTiON IN BAKING! 
 
 AND ALL- 
 MEATS ROASTED IN THEIR OWN 
 JUICES, BY USING THE 
 
 WIRE GAUZE OVEN DOOR 
 
 FOUND EXCLUSIVELY ON THE 
 
 MARVELOUS RESULTS 
 
 LOSS IN SHRINKAGE OF MEATS. 
 
 Vpry few ppople know that the Shrinkage of Meats 
 roasted iu a close ovoa is from thirty-tive to forty per 
 cent. All meat contains seventy-tive percent, of w.iter 
 and only twenty-five per cent, of solid matter, and the 
 Joss that is made iu the roasting is made in theevapo. 
 ration of the juice, which is the vit al pabtof meat 
 
 Effect of the SOLID OVEN Door- 
 
 A TEN pound Sirloin, medium or well-done, will be 
 BEDUCED to SIX pounds and four ounces of Roasted 
 meat, showing a loss of three pounds and twelve ounces 
 of juice. While the loss is 37J-2 percent, of the total 
 wei-ht, it shows the enormous Loss of Eiftx pes 
 
 CE.MT, OF THE JUICEj 
 
 Effect of "WIRE GAUZE OVEN Door. 
 
 A TEN pound Sirloin, medium or well-done/will be 
 reduced to nine pounds and eight ouucesof Konsted 
 maat, enowinga lossof eittlit ounces of juice, Wliila 
 this loss is five per cent, of the total weight, it shows 
 the very small Loss of but seven 'jr.B, cent, of JL'ICE. 
 
 Send for Illustrated Circulars and Price Lists. 
 
MEASURE. 146 
 
 TABLE OF WEIGHTS AND MEASURES. 
 
 4 cups wheat flour make I pound. 
 
 3M cups of cornmeal make I pound. 
 
 2 large coffee-cups granulated sugar make i pound. 
 
 2 large coffee-cups dry brown sugar make i pound. 
 
 iH cups firm butter pressed down, make I pound. 
 
 2 cups raisins make I pound. 
 
 10 eggs make i pound. 
 
 I white of egg makes i ounce. 
 
 1 yolk of egg makes i ounce. 
 
 16 ounces make I pound. 
 
 4 teaspoons make i tablespoon. 
 
 4 tablespoons make ^ gill- 
 
 8 tablespoons make i gill. 
 
 2 gills make, ^ pint. 
 
 2 pints make i quart. 
 
 4 quarts maki I gallon. 
 
 8 quarts make I peck. 
 
 A cup of flour means, a cup of unsifted flour. 
 
^MISGEXXAI^EOUS^^ 
 
 .>- 
 
 RECIPE FOR HARD SOAP. 
 
 Ten pounds of soda ash. five pounds of unslacked 
 lime, ten gallons of soft water; boil two hours; adding 
 water as it boils down, so as to have as much water 
 when done boiling as you had when you commenced. 
 Let it stand over night. Drain off in a clean kettle ; 
 then add thirty pounds of clear grease, if you have it, 
 if not, and it is trimmings, add a few pounds more. 
 Boil one hour ; let stand till cold. Cut out in bars, and 
 let ducj before putting away. 
 
 TO MIX WHITEWASH. 
 
 Pour a kettle of boiling water on a peck of unslacked 
 lime ; put in two pounds of whiting, and one-half pint 
 salt ; when all are mixed together, put in one-half ounce 
 of Prussian blue, finely powdered ; add water to make 
 it a proper thickness to put on a wall. 
 
 WHITEWASH FOR BU HIDINGS OR FEXCES. 
 
 Put in a barrel one bushel of best unslacked lime ; 
 pour on it two buckets of boiling water ; and when it is 
 mixed, put in six pounds of fine whiting ; fill up the 
 barrel with water : stir it well and keep it covered from 
 the rain ; let it stand several days before you use it ; 
 then stir it up ; thin it with milk as you use it, and put 
 one-half a pint of salt to each bucketful. This makes a 
 durable wash for a rcingh cast or frame house, or for 
 fences ; the salt prevents it from peeling off. 
 146 
 
MISCELLANEOUS. 147 
 
 ECONOMICAIi PAINT. 
 
 Skim milk, two quarts; fresh slacked lime, eight 
 ounces; linseed oil, six ounces; white burgundy pitch, 
 two ounces ; Spanish white, three pounds. The lime to be 
 slacked in water, exposed to the air, mixed in one-fourth 
 of the milk ; the oil in which the pitch is previously 
 dissolved, to be added a little at a time ; then the rest 
 of the milk, and afterwards the Spanish white. This 
 quantity is sufficient for twenty square yards, two coats, 
 and the expense not more than twenty-live cents. 
 
 TO STOP CRACKS IX IRON VESSEIiS. 
 
 Mix wood ashes and salt into a paste with a little 
 water ; apply whether the vessels are cold or hot. 
 
 ce»ie:\t. 
 Three parts ashes, three parts clay, and one sand, is 
 said to make a cement as hard as marble, and imper- 
 vious to water. 
 
 CEMENT FOR CHINA. 
 Take plaster of Paris and mix it with liquid gum 
 arable into a paste. This is said to be excellent. 
 
 TO REMOVE MII.DEW. 
 
 Soak the parts of the cloth that are mildewed in two 
 parts chloride of lime to four parts of water, for about 
 four hours, or until the mildew has disappeared ; then 
 thoroughly rinse it in clear water. 
 
 CI.EANSING FMJIO. 
 
 Four ounces of ammcmia. four ounces of white castile 
 soap, two ounces of alcohol, two ounces of glycerine 
 two ounces of ether. Cut the soap up fine ; dissolve in 
 one quart of soft water over the ^re ; then add four 
 quarts of cold water. When nearly cold add tne other 
 ingredients. This will make almost eight quarts. 
 
148 THE MISSOURI COOK BOOK. 
 
 HAIR WASH. 
 
 Take su^ar of lead, lac sulphur, of each one and a half 
 drachms or teaspoonfuls ; bay rum, one-fourth pint; 
 glycerine, two ounces. 
 
 HAIR WASH "ErREKA." 
 
 One ounce of borax, one ounce lac sulphur, one 
 ounce of sugar lead, two ounces of bay rum, three pints 
 of rain water. 
 
 WASHING COMPOIJXD. 
 
 One-half pound of super- carbonate soda, one-half 
 pound unslacked lime, one gallon boiling water; boil 
 twenty minutes. Pour off the top after letting it stand 
 to settle ; then bottle. Sort your clothes, soap them, 
 and then soak over night. In the morning wring out ; 
 soap, if more is needed, and put a teaspoonful of the 
 fluid to a boiler of clothes; boil one-half hour. They 
 will need but little rubbing. This does not injure the 
 clothes. 
 
 POWDER FOR SCENT BAGS. 
 
 One ounce each of coriander seed, orris root, rose 
 leaves, lavender flowers, and sweet calamus; one 
 drachm of mace and allspice. Mix and put in your 
 bags, or between the covers of your handkerchief-box 
 lid. 
 
 TO PREVEBfT RUSTIXG. 
 
 To prevent metals from rusting, melt together three 
 parts lard and one of resin, and apply a very thin coat- 
 ing. It will preserve Russia-iron stoves and grates 
 from rusting during summer, even in damp situations. 
 The eff'ect is equally good in brass, copper, steel, etc. 
 
 TO POMSH TIXWARE. 
 
 First rub the tin with a damp cloth; then take dry 
 flour and rub it on with your hand ; take an old news- 
 paper and rub the flour off", and the tin will shine as 
 
MISCELLANEOUS. 149 
 
 well as if half an hour had been spent in rubbing with 
 brick dust or powders. 
 
 TO RESTORE FURNITURE. 
 
 Make a mixture of three parts of linseed oil, and one 
 part spirits of turpentine ; put it on with a woolen cloth, 
 and when dry, rub with a woolen cloth or chamois. 
 Good for cleaning picture frames and restoring furniture 
 marred or scratched. It covers the disfigured surface, 
 and restores wood to its original color, leaving a lustre 
 upon the surface. 
 
 SCOIIRISTG L.IQIJID FOR BRASS. 
 
 Oil of vitriol, one ounce; sweet oil, one-half gill; 
 pulverized rotten stone, one gill; rain water, one and 
 a half pints. Mix well and shake as used. Apply with 
 a rag, and then polish with buckskin or old woolen. 
 
 SPOTS OIV VARXISHED FURXITURE 
 
 Are readily removed b}^ rubbing them with essence of 
 peppermint, or spirits of camphor, and afterwards with 
 furniture polish or oil. 
 
 TO CI.EAX SILTER. 
 
 Wash silver in very hot, clear water, wipe dry with a 
 soft towel, and you will have no need for any prepara- 
 tion. 
 
 TO REMOVE A OI^ASS STOPPER 
 
 From a bottle, hold a lighted match to the neck of the 
 bottle, and the heat will cause the neck so to expand 
 that the stopper will loosen. 
 
 FOR TAKING OCT GREASE SPOTS. 
 
 Gasoline is splendid for cleaning grease out of any- 
 thing, from a piece of point lace to a carpet. Wash 
 lace or silk handkerchiefs in it; rub larger things with 
 a sponge ; but it is explosive, and so must be kept far 
 from the fire. 
 
150 THE MISSOURI COOK BOOK. 
 
 TO EXTRACT INK. 
 
 To extract ink from cotton, silk and woolen goods, 
 saturate the spot witli spirits of turpentine, and let it 
 remain several hours ; then rub it between the hands. 
 It will crumble away without injuring either the color 
 or texture of the article. 
 
 TO TAKE INK OUT OF lilXEN 
 
 Dip the spotted part in pure tallow, melted ; then wash 
 out the tallow and the ink will disappear. 
 
 TO REMOVE TAR. 
 
 Rnb well with clean lard, afterwards wash with soap 
 
 and warm water. Apply this to either hands or 
 
 clothing. 
 
 STOVE POI.ISH. 
 
 Stove lustre, when mixed with turpentine and ap- 
 plied in the usual manner, is blacker, more glossy, and 
 more durable than when mixed with any other liquid. 
 The turpentine prevents rust, and when put on an old, 
 rusty stove will make it look as well as new. 
 
 TO WASH OIL-CIiOTH. 
 
 Oil-cloth ma}^ be made to have a fresh, new appear- 
 ance, by washing it every month with a solution of 
 sweet milk, with the white of one beaten egg. Soap, in 
 time, injures oil-cloth. A very little "boiled oil," 
 freshens up an oil-cloth. Very little must be used, and 
 rubbed in with a rag. Equal parts of copal varnish, I 
 put; it gives a gloss. 
 
 SWEETENING STONE JARS. 
 
 "Having some stone jars in which lard had been 
 placed until they became unfit for use, I made perfectly 
 sweet by packing them full of fresh earth, and letting it 
 remain two or three weeks. I suspect this course would 
 be equally effective in any case of foul earthen or stone- 
 ware." 
 
MISCELLANEOUS. . 151 
 
 RANCID BUTTER 
 
 May be remedied by patting in a saucepan and scald- 
 ing; ilien put in a piece of toasted bread which will 
 absorb all the bad part of the batter ; pour oif carefally 
 into a clean dish, from the dark sediment which will 
 be found in the bottom of the saucepan. 
 
 A IJSEFIJI. DRUO. 
 
 Ammonia, or as it is generally called spirits of harts- 
 horn, is a powerful alkali, and dissolves grease and 
 dirt 'with great ease. For washing paint, put a tea- 
 spoonful in a quart of moderately hot water ; dip in a 
 flannel cloth and then wipe off the woodwork; no 
 scrubbing will be necessary. For taking grease spots 
 from an}^ fabric, use the ammonia nearly pure; then 
 lay white blotting paper over the spot; then iron it 
 lightly. In washing lace, put about twelve drops in a 
 phit of warm suds. To clean silver, mix two teaspoon- 
 fuls of ammonia in a quart of hot suds. Put in your 
 silverware and wash; using an old nail brush or tooth 
 brush for the pui-pose. For cleaning hair brushes, etc., 
 simply shake the brushes up and down in a mixture of 
 a tablespoonful of ammonia to one pint of hot water ; 
 when they are cleansed, rinse them in cold water and 
 stand them in the wind or in a hot place to dry ; and 
 for taking out the red stains produced by the strong 
 acids in blue and black cloths, there is nothing better 
 than ammonia. 
 
 TO CI.EAN HAIR BRUSHES. 
 
 Do not use soap, but put a tablespoon of hartshorn 
 into the water, having it only tepid, and dip up and 
 down until clean; then dry with the brushes down, and 
 they will be like new ones. If you do not have ammo- 
 nia, use soda ; a teaspoon ful dissolved in the water will 
 do very well. 
 
152 THE MISSOURI COOK BOOK. 
 
 Nails dipped in soap, will drive easily in hard wood. 
 
 Mica windows in stoves, when smoked, are readily 
 cleaned by taking out and thoroughly washing with 
 vinegar, a little diluted. If the black does not come off 
 at once, let it soak a little. 
 
 White clothes may be whitened in washing, by boil- 
 ing a teaspoonful of turpentine with them. 
 
 A little borax put in the water in which scarlet 
 napkins and red bordered towels are to be washed, will 
 prevent them from fading. 
 
 A small quantity of diluted vitriol will take stains 
 out of marble. Wet the spots with the acid, and in a 
 few minutes rub briskly with a soft linen cloth till they 
 disappear. 
 
 m !^ % 1 ^ 00 *§*'""^"'^* 
 
LIST OF CONTRIBUTORS, 
 
 Mrs. W. C. Arline, Fayette. Mrs. 
 
 " E. W. Bedford, Fayette. " 
 
 Miss Ada B. Beck, Fayette. " 
 
 Mrs. T. R. Betts, Fayette. 
 
 Judge T. R. Betts, Fayette. Miss 
 
 Mrs. Lucy Boone, Jefferson City. Mrs. 
 
 " George Boughner, Fayette. " 
 
 " G. Bower, Fayette. " 
 
 " W. T. Bowling, Fayette. " 
 
 " M. J. Breaker, Fayette. Miss 
 
 " M. Bridges, Fayette. Mrs. 
 
 " Mittie C. Burton, Fayette. " 
 
 " Russel Caples, Glasgow. " 
 
 " Evelina Carson, Fayette. Miss 
 
 Miss Helen Georgia Carson, Fayette. Mrs. 
 
 Mrs. Mamie White Chinn, Franklin. " 
 " R. C. Clark, Fayette. 
 
 " Lankford Cook, Fayette. Miss 
 
 " Samuel Copp, St. Louis. Mrs. 
 
 " J. H. Crump, Fayette. " 
 
 " Dr. C. Darby, St. Joseph. " 
 
 Miss Gabie Darby, Howard Co. Miss 
 
 *' Pensie Darby, Howard Co. " 
 
 Miss Emma Davis, Fayette. Mrs. 
 
 Mrs. J. Dickerson, Fayette. " 
 " Bettie Tutt Dunaway, Oswego, Ks.Miss 
 
 " Martha Elliott, Howard Co. " 
 
 " John Ervin, Fayette. '' 
 
 « J. R. Estill, Estill. Mrs. 
 
 " N. C. Eubank, Fayette. " 
 
 '* Fannie Everett, Fayette. " 
 " H. Everett, Council Bluffs, Iowa. 
 
 Miss Mattie Frazier, Fayette. " 
 
 Mrs. John Farrington, Howard Co. " 
 
 " CcJesar Ferguson, Fayette. " 
 " J. R. Findley, St. Louis. 
 
 " Juliette Findley, Lexington. " 
 
 L. M. Findley, St. Louis 
 J. H. Finks, Salisbury. 
 Lizzie Fisher, Fayette 
 Rebecca Ford, Kansas City. 
 Bessie Gay, Fayette. 
 Nettie Gannett, Fayette. 
 Mary Gay, Fayette. 
 H. K. Givens, Fayette. 
 Odon Guitar, Columbia. 
 Josephine Harrison, Denver, Col. 
 M. Hendrix, Fayette. 
 John Henry, Jefferson City. 
 A. J. Herndon, Fayette. 
 Lizzette Herndon, Fayette. 
 H. K. Hinde, Howard Col., Fayette. 
 L P. Hockaday, Columbia. 
 George Holley, Armstrong. 
 Marie Howard, Batavia, N. Y. 
 Romeo Hughes, Fayette. 
 L. N. Jackson, Monroe City. 
 M. E. Jackson, Fayette. 
 Mary Jackson, Fayette. 
 Cora Jones, Syracuse, N. Y. 
 N. O. Jones, Syracuse, N. Y. 
 Jacob Keyser, Fayette. 
 Jennie Keyser, Fayette. 
 Nannie Keyser, Fayette. 
 Nellie Keyser, Fayette. 
 J. W. Kilpatrick, Fayette. 
 J. Kinney, Franklin. 
 J. M. Kinney, Franklin. 
 Klatt, Fayette. 
 
 Fratie Knickerbocker, Fayette. 
 Nannie Lay, Jefferson City. 
 Jeannette Leonard, Fayette. 
 Elizabeth Major, Fayette. 
 S. C. Major. Fayette. 
 
 163 
 
154 
 
 THE MISSOURI COOK BOOK. 
 
 Mrs, John McCraty, Huntsville. Mrs. 
 
 " Joseph Memmel, Fayette. " 
 
 " D. O. Morris, Fayette. " 
 
 " Carrie Morrison, Fayette " 
 
 " J. L. Morrison, Fayette. " 
 
 " John Morrison, Fayette. " 
 
 " Mumpower, Fayette. " 
 
 " John Noland, Independence. Miss 
 
 " H. A. Norris, Fayette. " 
 
 " Eliza Payne, Nebraska City, Neb. Mrs. 
 
 Miss Jessie Payne, Fayette. " 
 
 Mrs. T. J. Payne, Fayette. " 
 
 " J. H. Pearson, Fayette. " 
 
 " JuHa A. Pearson, Fayette. " 
 
 " M. Pile, Fayette. " 
 
 " W. F. Potts, Fayette. 
 
 " L S. Prosser, Fayette. " 
 
 " Miller Reed, Fayette. " 
 
 " John Ricketts, Fayette. Miss 
 
 " W. M. Robertson, Fayette. Mrs. 
 
 " J. A. J. Rooker, Fayette. 
 
 " I. P. Ryland, Tascosa, Texas. " 
 
 " John E. Ryland, Lexington. " 
 
 " Maria Schotte, Fayette. " 
 
 " Louisa Sebree, Fayette. " 
 
 "■ Annie Shaffroth, Fayette. " 
 
 " John Shafroth, Denver, Col. " 
 
 " Sides, St. Louis. " 
 
 " S. P. Simpson, St. Louis. " 
 
 Charlie Smith, Fayette. 
 Dr. J D. Smith, St. Joseph. 
 Dr. Tom Smith, Fayette. 
 Dr. T. J. Smith, Fayette. 
 Louisa A. Smith, Macon Co. 
 Solon Smith, Fayette. 
 Wilson Smith, Fayette. 
 Lou Smith, Fayette. 
 Birdie Smith, Fayette. 
 Dr. Snelson, St. Joseph. 
 Cyrus Thompson, Belleville, IlL 
 W. F. Tieman, Fayette, 
 John Tippett, Keytesville. 
 J. D. Tolson, Fayette. 
 
 " Treat, St. Louis. 
 Wm. Turner, Glasgow. 
 Margaret Unrah, Fayette. 
 Margaret Unruh, Fayette. 
 Sallie Warden, Fayette. 
 Dr. J. J. Watts, Fayette. 
 Hampton L. Watts, Fayette. 
 Wilcoxon, Fayette. 
 J. F. Williams, Macon City. 
 R. P. Williams, Fayette. 
 E. M. Woods, Fayette. 
 Rowena W. Woods, Fayette. 
 Theodore Woods, Fayette. 
 Leland Wright, Boonville. 
 Dr. U. S. Wright, Fayette. 
 
STEPHENS COLLEGE, 
 
 FOR YOUNG LADIES, 
 COMIMMA^ - ^ MISSDTJBI. 
 
 Rev, T, W. Barrett. A. M., Pres't, 
 
 W. POPE YEAMAN, D. D., President of Board of Curators. 
 
 UNDER CONTROL OF 
 
 The Mo. Baptist ^mm\ A^^ociatioii. 
 
 A Broad and thorough literary course, embracing Classics and Modern Lan- 
 euaees. Superior advantages in Music, Art, Elocution and Hook-keei)mg. An 
 Ixptrienced faculty trained in the best schools of Kurope and America. A course 
 of lectures by distinguished educators ; extensive and beautiful grounds , large 
 and well furnished rooms, lighted with gas; moral and religious influences un- 
 surpassed. For Catalogue address, 
 
 REV, T, W. BARRETT, 
 
 -OrO TO- 
 
 C, ROSENBAUM & SONS 
 
 ro BUY ALL YOUR 
 
 DRY GOODS, NOTIONS, HOSIERY, 
 
 BOOTS, SHOES, HATS, CAPS, AND CLOTHING. 
 
 CREWS & CARSON 
 
 Keep on hand a nice line of 
 
 FRESH GROCERIES, 
 
 ALL KINDS OF PRODUCE BOUGHT AND SOLD. 
 
 In Bell Block, FAYETTE, MO. 
 
MOST PERFECT MADE. 
 
 Prepared with strict regard to Purity, Strength, 
 and Healthfulness. Dr. Price's Baking Powder 
 contains no Ammonia, Lime, Alum or Phosphates. 
 Dr. Price's Extracts, Vanilla, Lemon, Orange, etc., 
 flavor deliciously. PRICE Baking Powder Co. 
 
 0HI0-A.C31-O- ST. XjOXJIS- 
 
INDEX, 
 
 7 
 145 
 153 
 
 Preface 
 
 Table of Weights and Measures 
 
 List of Contributors 
 
 Soups. 
 
 Mock Oyster 12 
 
 Beef Bouille 12 
 
 Green Pea '2 
 
 Browned Flour 12 
 
 Caramel '2 
 
 For Coloring Soups '3 
 
 Directions 9 
 
 Black 9 
 
 White 9 
 
 Tomato 'O 
 
 German Fritter 10 
 
 Oyster n 
 
 Beef.. 
 
 Fisli and Oysters. 
 
 Hints 14 
 
 To Boil Fish H 
 
 Baked Fish 15 
 
 Fried Fish 15 
 
 Boiled Pike with Egg Sauce 15 
 
 Baked Fish with Cream Sauce 15 
 
 Broiled Fish 16 
 
 Shell Fish— Clams.. 16 
 
 Fried Clams 16 
 
 Fried Frogs 16 
 
 Trask's Select Shore Mackerel 16 
 
 Codfish and Cream 17 
 
 Codfish Balls 17 
 
 17 
 
 17 
 
 17 
 
 Fried Oysters 
 
 Broiled Oysters 
 
 Oyster Croquettes 
 
 Fricasseed Oysters 18 
 
 Fried Oysters 18 
 
 Chicken and Oyster Pie 18 
 
 Scalloped Oysters 18 
 
 Steamed Oysters in the Shell 19 
 
 Oyster Patties '9 
 
 Oyster a la Poulelte '9 
 
 Oyster Flavor '9 
 
 Meals. 
 
 Directions 20 
 
 Roast Beef 20 
 
 Roast Pork 20 
 
 Roast Leg of Lamb 21 
 
 Roast Little Pig 21 
 
 Champagne Ham. 21 
 
 Baked Ham 22 
 
 Boiled Ham 22 
 
 Dressing for Baked Ham 22 
 
 Boiled Beef Tongue 23 
 
 Beefsteak Smothered in Onions.... 23 
 
 Fried Beefsteak 23 
 
 Broiled Beefsteak 23 
 
 Mutton Chops 24 
 
 Veal Cutlets 24 
 
 Pork Tenderloin 24 
 
 Mock Duck 24 
 
 Baked Ham 25 
 
 157 
 
168 
 
 THE MISSOURI COOK BOOK. 
 
 Meats.— Coiitiniied. 
 
 Sausage... 25 
 
 Beef Hash 25 
 
 Baked Hash 25 
 
 Beef Croquettes 25 
 
 Sweet-Breads 26 
 
 Fried Sweet-Breads 26 
 
 Veal Loaf. 26 
 
 Opossum 26 I 
 
 Sauces for Meats. 
 
 Rabbit Stew 26 
 
 Souse. 27 
 
 Pigs' Feet 27 
 
 Beefsteak Balls 27 
 
 To Pickle One Hundred Pounds of 
 
 Beef or Tongue 27 
 
 To Cure Bacon 27 
 
 Oyster Sauce for Turkey 28 
 
 Mint Sauce for Lamb 28 
 
 Tomato Sauce for Roast Beef. 28 
 
 White, or Suet Pudding 28 
 
 Tomato Sauce 29 
 
 Mustard 29 
 
 Oyster Stuffing for Baked Fish 29 
 
 Mustard Sauce for Boiled Fresh 
 
 Salmon 29 
 
 Cranberry Sauce 29 
 
 Cranberry Sauce 30 
 
 Directions 31 
 
 Roast Turkey 31 
 
 Roast Turkey 32 
 
 Baked Chicken 32 
 
 Fried Chicken 32 
 
 Smothered Chicken 33 
 
 Roast Ducks 33 
 
 Poultry. 
 
 Prairie 
 
 Chickens — Steamed or 
 
 Baked 33 
 
 Quails with Toast 34 
 
 Chicken Pie 34 
 
 Chicken or Veal Croquettes 34 
 
 Quennels or Croquettes 34 
 
 Chicken Croquettes 35 
 
 Naiads and Side Dishes. 
 
 Chicken Salad.. 36 
 
 Chicken Salad 37 
 
 Potato Salad 37 
 
 Potato Salad 38 
 
 Salmon Salad 38 
 
 Oyster Salad.... 38 
 
 Oyster Salad 39 
 
 Lobster Salad 39 
 
 Summer Breakfast Salad 39 
 
 Oysters — a la Chambord 40 
 
 Pommes — a la Gratin 40 
 
 Chicken Cheese 40 
 
 A Favorite Dish , ... 41 
 
 Slaw 41 
 
 Hot Slaw 41 
 
 Mashed Potatoes...., 42 
 
 Potato Cakes 42 
 
 To Boil New Potatoes 42 
 
 Saratoga Potatoes 42 
 
 To Bake Potatoes 43 
 
 Fried Potatoes 43 
 
 Potatoes Baked with Beef. 43 
 
 Potato Croquettes 43 
 
 Potato Puffs 43 
 
 Vegetables. 
 
 Baked Sweet Potatoes 43 
 
 To Bake Sweet Potatoes 44 
 
 Baked Tomatoes 44 
 
 Stuffed Tomatoes 44 
 
 Fricasseed Chicken 45 
 
 Green Corn Pudding 45 
 
 To Boil Corn on the Cob 45 
 
 Peas 45 
 
 Cabbage to Boil 45 
 
INDEX. 
 
 159 
 
 Cabbage Pudding 46 
 
 To Cook Cabbage Quickly 46 
 
 Southern Cabbage 46 
 
 Boiled Cabbage 46 
 
 Fried Cabbage 46 
 
 Southern Rice 47 
 
 Lima Beans 47 
 
 Baked Pork and Beans 47 
 
 Macaroni 47 
 
 Succotash 47 
 
 Boiled Beets 48 
 
 Turnips 48 
 
 Parsnips 48 
 
 Vegetable Oyster 48 
 
 Asparagus 48 
 
 Boiled Onions 48 
 
 Fried Egg Plant 45 
 
 Boiled Carrots 49 
 
 Boiled Hominy 49 
 
 To Boil String Beans 49 
 
 Scalloped Tomatoes 49 
 
 Parsnips, Sauted 50 
 
 Salsify 50 
 
 Cauliflower 50 
 
 Eggs and Cooked Grains. 
 
 Omelette 51 
 
 Cheese Omelette 52 
 
 Scrambled Eggs 52 
 
 Baked Eggs 52 
 
 Poached Eggs 52 
 
 Scrambled Eggs 53 
 
 To Fry Eggs 53 
 
 To Prepare Eggs for Lunch 53 
 
 Oyster Omelette 53 
 
 Stuffed Eggs 53 
 
 To Keep Eggs 54 
 
 Cracked Wheat 54 
 
 Oatmeal Porridge 54 
 
 Hominy 54 
 
 Hominy Fritters 54 
 
 To Cook Hominy 55 
 
 Dutch Cheese 55 
 
 Bread. 
 
 Light Bread 56 
 
 To make Yeast and light Bread.... 56 
 
 Light Bread 57 
 
 Salt-Rising Bread 57 
 
 Salt-Rising Bread 58 
 
 Boston Brown Bread 58 
 
 Brown Bread 58 
 
 Cinnamon Rolls 59 
 
 Waffles 59 
 
 Muffins 59 
 
 Soda Biscuit 59 
 
 Soda Biscuit 60 
 
 Yeastpowder Biscuits 60 
 
 Beat Biscuit 60 
 
 French Biscuits 60 
 
 Indian Bread 61 
 
 Recipe for Corn Bread 61 
 
 Fritters 61 
 
 Corn Batter Bread . 61 
 
 Egg Bread 61 
 
 Corn Batter Cakes 62 
 
 Corn Mufifins 62 
 
 Plain Corn Bread 62 
 
 Sally Lunn 62 
 
 Buffets for Tea 62 
 
 Moonshine Toast 63 
 
 French Toast. 63 
 
 Bread Cakes 63 
 
 Breakfast Cakes 63 
 
 Strawberry Short Cake 64 
 
 Puddiiigjji. 
 
 General Directions 65 
 
 Fruit Pudding 65 
 
 Suet Pudding 66 
 
 Dover Pudding 66 
 
 Boiled Raisin Pudding 66 
 
 Graham Pudding 66 
 
 Woodford Pudding 67 
 
 A Spiced Apple Pudding 67 
 
 Tapioca Pudding 67 
 
 Cocoanut Pudding. 68 
 
160 
 
 THE MISSOURI COOK BOOK. 
 
 Puddings.— Continued. 
 
 Mountain Deer Pudding 68 
 
 Delmonico Pudding 69 
 
 Sponge Pudding 69 
 
 Orange Pudding 69 
 
 Corn Starch Pudding 69 
 
 "Dandy" Pudding. 70 
 
 Snow Pudding 70 
 
 Gelatine Pudding 70 
 
 Sauces for Pudding-s. 
 
 Orange Roley Poley 71 
 
 Brown Betty 71 
 
 Queen of Puddings 71 
 
 Rice Pudding 71 
 
 Cottage Pudding 72 
 
 Simple Pudding 72 
 
 Virginia Pudding 72 
 
 ButterSauce 73 
 
 Butter Sauce with Eggs 73 
 
 A Plainer Sauce 73 
 
 Wine Sauce 73 
 
 Foam Sauce 74 
 
 Cream Sauce 74 ' 
 
 Pies. 
 
 Strawberry Sauce 74 
 
 Cold Cream Sauce 74 
 
 Plain Cream Sauce 74 
 
 Whipped Cream Sauce 74 
 
 Sauce 74 
 
 Pastry 75 
 
 Mincemeat 75 
 
 "Temperance" Mincemeat 76 
 
 Mincemeat 7^ 
 
 Mock Mincemeat.. 76 
 
 Lemon Pies 76 
 
 Lemon Pie... 77 
 
 Lemon Pie 7^ 
 
 Transparent Pie yS 
 
 Chess Pie 7^ 
 
 Cream Pie 7^ 
 
 A Nice Filling for Pie 79 
 
 Molasses Pie 79 
 
 Apple Custard Pie 79 
 
 Green Apple Pie 79 
 
 Baked Apple Dumplings 79 
 
 Baked Apple Roll 80 
 
 Apple Cobbler 80 
 
 Dried Apple Pie 80 
 
 Fried Apple Pie 80 
 
 Cherry Roll 81 
 
 Tiffey Pudding 81 
 
 Pie Plant Pie 81 
 
 Strawberry Cream Pie 81 
 
 Irish Potato Pie 82 
 
 Sweet Potato Pie 82 
 
 Pumpkin Pie 82 
 
 Fruit Pudding 83 
 
 Cocoanut Pie 83 
 
 Pie for Dyspeptics 83 
 
 Xice Desserts. 
 
 Russian Cream 84 
 
 Velvet Cream 84 
 
 Charlotte Russe 84 
 
 Sponge Roll 85 
 
 Blanc Mange 85 
 
 Ambrosia 85 
 
 Apple Meringue 85 
 
 Apple Float 85 
 
 lien's Nest 86 
 
 Orange Ice 86 
 
 Pine Apple 86 
 
 Tutti Frutti 86 
 
 Chocolate Cream 87 
 
 Peach Ice-Cream 87 
 
 BananaCream 7 
 
 Ice-Cream 87 
 
 Orange Ice 88 
 
 Strawberry Ice 88 
 
 Pine-Apple Ice 
 
 Lemon Ice 88 
 
INDEX. 
 
 161 
 
 IVice Desserts.— Continued. 
 
 Lemon Ice 89 
 
 Delmonico 89 
 
 Pineapple Ice 89 
 
 Pineapple Sherbet 89 
 
 Pineapple Sherbet 90 
 
 Pineapple Jelly 90 
 
 Pineapple Gelatine 90 
 
 Wine Jelly 90 
 
 Lemon Foam 91 
 
 Boiled Custard 91 
 
 Cakes. 
 
 General Directions 92 
 
 Icing Boiled 92 
 
 Icing Cold 93 
 
 Chocolate Icing 93 
 
 Icing Without Eggs 93 
 
 Fruit 94 
 
 Fruit or Black 94 
 
 White Fruit 95 
 
 Spice 95 
 
 Hickory Nut 95 
 
 Prince of Wales 96 
 
 Tiayer 
 
 Hash 100 
 
 Caramel. 100 
 
 Raisin icxd 
 
 Bon Ton loi 
 
 Chocolate Filling for Cake loi 
 
 Lemon Butter loi 
 
 Lemon Filling loi 
 
 Orange. 102 
 
 French Cream 102 
 
 Cream 102 
 
 Pound ,96 
 
 White 96 
 
 Gold 97 
 
 Choice Fig 97 
 
 White Tea 97 
 
 Silver Bunn 98 
 
 White 98 
 
 Angels' Food 98 
 
 Dolly Varden ,, 99 
 
 Sponge 99 
 
 Dried Apple 99 
 
 Cakes. 
 
 White Mountain 103 
 
 Custard 103 
 
 Velvet Sponge 103 
 
 Chocolate 104 
 
 Ice-Cream , 104 
 
 Lemon Jelly 104 
 
 Ribbon 105 
 
 Prince of Wales 105 
 
 Almond 105 
 
 Plain Cakes. 
 
 Coffee 106 
 
 Cup 106 
 
 Ginger Bread 106 
 
 Soft Ginger Bread 106 
 
 GingerCake 107 
 
 Soft Ginger Bread 107 
 
 Ginger Snaps 108 
 
 Scotch Cakes 108 
 
 Cookies. 
 
 Sweet Cakes 109 
 
 Cookies 109 
 
 Crullers 109 
 
 Lep Kuchen 109 
 
 German Cookies no 
 
 Drop Cakes. no 
 
 Apie Cakes no 
 
 Little Cakes no 
 
 Jumbles 1 1 1 
 
 Small Nut Cakes ni 
 
 Macaroons ni 
 
 Boston Cream Cakes ni 
 
 Doughnuts... 112 
 
 Cream Doughnuts n2 
 
 Knickerbocker Crullers . n2 
 
 Sugar Kisses n3 
 
 Scotch Wafers ii^ 
 
162 
 
 THE MISSOURI COOK BOOK. 
 
 Confectionery. 
 
 Directions for Candy Making 114 
 
 Vanilla Cream Candy 114 
 
 Cream for Bon Bons 114 
 
 Taffy 115 
 
 Butterscotch , 115 
 
 Cocoanut Caramels...., 115 
 
 Hickorynut Macaroons 115 
 
 Walnut Candy 116 
 
 Kisses 116 
 
 Candy 116 
 
 Cocoanut Candy 116 
 
 Peanut Candy 116 
 
 Fig, Date and Nut Candy 117 
 
 Sugar Candy. 117 
 
 To Sugar or Crystalize Pop-Corn... 117 
 Salted Peanuts 118 
 
 Pickles. 
 
 Directions 119 
 
 Cucumber 119 
 
 Pepper Mangoes 120 
 
 Spanish 120 
 
 Chopped Tomato 120 
 
 Cabl^age 121 
 
 Yellow 121 
 
 Chow-Chow 121 
 
 Chow-Chow 122 
 
 Chili Sauce 123 
 
 Eye-Opener Catsup 123 
 
 Ripe Tomato Catsup 123 
 
 Tomato Catsup 124 
 
 Chili Sauce 124 
 
 Green Tomato Sweet Pickle 124 
 
 Watermelon Sweet Pickle 124 
 
 Fig Sweet Pickle 124 
 
 Peach Sweet Pickle 125 
 
 To Pickle Pears, Plums, Grapes 
 
 and Crab-Apples 125 
 
 To Pickle Cherries 125 
 
 Fruits. 
 
 General Directions 126 | Candied Fruits 129 
 
 Preserved Peaches 126 
 
 Preserved Pears 127 
 
 Preserved Quinces 127 
 
 Preserved Apples 127 
 
 Preserved Crab-Apples 127 
 
 Preserved Citron 127 
 
 Tomato Preserves 128 
 
 Grape Preserves 128 
 
 Raspberryjam 129 
 
 Blackberry Jam 129 
 
 Marmalades 130 
 
 Brandy Peaches 130 
 
 Peach Butter 130 
 
 Apple Jelly 130 
 
 Apple Jelly 131 
 
 Siberian Crab-Apple Jelly 131 
 
 Strawberry Preserves 129 1 Currant Jelly 132 
 
 Canning. 
 
 To Can Tomatoes 133 
 
 Canned Corn 133 
 
 To Can Corn 133 
 
 To Can Peaches 134 
 
 Canned Cherries 134 
 
 Family Beverages. 
 
 Tea 135 
 
 Coffee 135 
 
 Chocolate 136 
 
 Blackberry Cordial 136 
 
 Blackberry Wine 136 
 
 Grape Wine I37 
 
 Currant Wine I37 
 
INDEX. 
 
 163 
 
 Medicinal. 
 
 Cure for Felon 138 
 
 Remedy for Wounds 138 
 
 Remedy for Bee Sting 138 
 
 Bee Sting 138 
 
 An Excellent Salve I39 
 
 A Sure Cure for Gravel I39 
 
 Cough Medicine '39 
 
 Food for 
 
 Beef Tea Hi 
 
 Mutton and Veal Broth 141 
 
 Chicken Broth 141 
 
 Sweet Cider Soup. 141 
 
 Rye Mush 142 
 
 Corn Gruel '42 
 
 Cough Syrup 139 
 
 Remedy for Burns 139 
 
 For Sore Throat 140 
 
 To Remove Discoloration from 
 
 Bruises 140 
 
 Mustard Plaster 140 
 
 Cure for Chapped Hands 140 
 
 tlie Siclt. 
 
 Oatmeal Gruel 142 
 
 Panada 142 
 
 Boiled Custard 142 
 
 Egg-Nog 143 
 
 Thickened Milk I43 
 
 Mis^cellaneou!^. 
 
 Recipe for Hard Soap 
 
 To Mix Whitewash 
 
 Whitewash for Buildings or Fences. 
 
 Economical Paint 
 
 To Stop Cracks in Iron Vessels.. . 
 
 Cement 
 
 Cement for China 
 
 To Remove Mildew 
 
 Cleansing Fluid 
 
 Hair Wash 
 
 Hair Wash " Eureka " 
 
 Washing Compound 
 
 Powder for Scent Bngs 
 
 To Prevent Rusting 
 
 To Polish Tinware 
 
 146 
 146 
 146 
 147 
 147 
 147 
 147 
 147 
 147 
 148 
 148 
 
 148 
 
 To restore Furniture 149 
 
 Scouring Liquid for Brass 149 
 
 Spots on Varnished Furniture 149 
 
 To Clean Silver 149 
 
 To Remove a Glass Stopper 149 
 
 For Taking Out Grease Spots 149 
 
 To Extract Ink 150 
 
 To Take Ink Out of Linen 150 
 
 To Remove Tar 150 
 
 Stove Polish 15° 
 
 To Wash Oil-Cloth 150 
 
 Sweetening Stone Jars 150 
 
 Rancid Butter 151 
 
 A Useful Drug 151 
 
 To Clean Hair Brushes 151 
 
ALWAYS READY FOR PASSENGERS WITH 
 
 BUGGIES, CARRIAGES & HORSES, 
 
 STABLE EAST OF HOTEL HOWARD. 
 
 DRACE^~BUsPr> CO., 
 
 -DEALERS IN- 
 
 Canned Goods, China and Queensware. 
 
 ALL KINDS OF PRODUCE TAKEN. TERMS STRICTLY CASH. 
 
 BOUGHNER, TOLSON & SMITH, 
 o-ieocEiBs 
 
 ifii 
 
 Also all kinds of Farm Machinery, and Agricultural Implements, 
 Buggies, Spring Wagons, Sewing Machines, etc. 
 
 S'lOULD ALL TAKE THE 
 It is a neat. Instructive little paper. A great help to new housekeepers. 
 
 RESTAURANT p.^" BAKER, 
 
 CAKES. CANDIES, NUTS AND CIGARS. OYSTERS IN EVERY STYLE. 
 
 EAST SIDE OF SQUARE. FAYETTE, WIO, 
 
BF»OOI!x BIEaK 
 
 EMBROIDERY AND KNITTING. 
 
 ANY THREAD UNDER CORTICELLt BRAND IS 
 
 ABSOLUTELY UNEQUALED. 
 
 Tf|e Tngg Merfcantsile Compani], 
 
 BOOmVinEiE., - MISSOUKI, 
 
 CARRY AT ALL TIMKS THK MOST EXTENSIVE STOCK OF 
 
 Dry Goods, Carpets and House Furnishing Goods 
 
 IN 
 
 (SE.RITRArA MISSOURI. 
 
 " THE BOSS GROCERY HOUSE " 
 
 KEEP ON HAND THE NICEST LINE OK 
 
 STAPLE AND FANCY GROCERIES, 
 
 Canned Goods, Etc. 
 
 FAYETTE, - - - - MISSOURI. 
 
KEEP A NICE LINK OF 
 
 BOOKS, STATIONERY, NOTIONS. 
 
 MONTHLY MAGAZINES FOR SALE. FA YE I TEy IVIOa 
 
 IMBAlLIij 
 
 iBiiiiiiiiSift 
 
 
 -DEALERS IN- 
 
 Paints, Oil, Stationery, Etc. 
 
 Prescriptions Carefully Filled. 
 
 PHYSICIAN AND SURGEON, 
 
 Office over Tindall & Smith's Drug Store, 
 
 .iL._ a"_ IFXJI^IK &: (OC).. 
 
 -DEALERS IN- 
 
 I^eal E^Me and In^uiiance Bu^ine^^. 
 
 Abstracts of Titles Made for Tliose Desiring to Invest in Howard 
 County Land, or Loan Money on Same. 
 
 IP-iL-^-ETTE. 
 
 IbvCISSOTJil^I- 
 
 WATKHMiKER, 
 
 AND DEALER IN 
 
 STATIONERY, MUSICAL AND 
 FANCY GOODS. 
 
 All Sporting Goods a Specialty. 
 
 SUPPLIES FOR ALL MACHINKS. 
 
 h^ Repairing of all kinds done at Sltor 
 ^^^ Notice. 
 
 FAYETTE.; MO. 
 
Of all Varieties and at the NIost Reasonable Prices, 
 
 CAN np. TKOCURED FKMM THE 
 
 INDEPENDENCE, MO. 
 
 Roses, Pansies, Verbenas, Geraniums, Colein, &c., and all the choice new varie- 
 ties of Plants, sent by Express. Express charges are light. Illustrated 
 Catalogue mailed free. Address, 
 
 N. S. GRIFFITH, Independence, Mo. 
 
 PRESCRIPTIONS CAREFULLY FILLED AT ALL HOURS. 
 
 ^$-EA5T SIDE OF PUBLIC SQUARE-$S> 
 
 <ID. 0. M0RR1SI> 
 
 -DEALER IN- 
 
 Laths, Shingles, Sash, Doors, Blinds, Lime, Hair, Cement. 
 
 -AND ALL KINDS OF- 
 
 HARDWARE FOR BUILDERS. 
 
 OFFICE AND YARD NEAR THE DEPOT. 
 
 TFRMS STRICTLY CASH. FAYETTE, MO. 
 
Fine Dr^ij (Jood?, Hotion^, Cloal^?, lyjillinei^y, M$$ lqo:d? 
 
 TOYS, GENTS' FURNISHING GOODS, AT THE LOWEST PRICES, 
 
 -VISIT THE- 
 
 
 ^;7^. IP, IPOTTS, 
 
 DEALER IN 
 
 Clocks, Watches, Jewelry, Solid Silver & Plated Ware. 
 
 FINE WORK A SPECIALTY. 
 
 -m-Ml KINDS OF REPAIRING AND ENGRAVING DONE ON SHORT NOTICE.H^ 
 
 DEALERS IN ALL KINDS OF 
 
 House Furnishing Goods, Carpets, Stoves, Tinware, etc. 
 
 FURNITURE REPAIRING A SPECIALTY. FAYETTE, MO. 
 
 W, F, MITCHELL, - - Proprietor, 
 
 rAYETTE, MO. 
 
 Leaders of MILLINERY. DRY GOODS, NOTIONS, HOSIERY, ETC. ALSO 5 
 AND 10 CENT DEPARlMENT. 
 
 THE OLD RELIABLE SHOP 
 
 -KEEPS ON HAND- 
 
 BUGGIES, SPRING WAGONS, also MANUFACTURER of the FAYETTE WAGON. 
 
 T. lEiiEiKiKinsr^. 
 
 -DEALER IN- 
 
 FINE CIGARS, TOBACCO, PIPES, &c, 
 
 ONE DOOR SOUTH OF POST-OFFICE. 
 
 ^OSELPFI MEIMMELIL, 
 
 BLACKSMITH & WAGON MAKER. 
 
 ALL KINDS OF REPAIRING DONE NEATLY AND ON SHORT NOTICE. 
 
The AheriCan Baptist puBLi^Tiopl ^dCietV. 
 
 GENERAL THEOLOGICAL AND SUNDAY SCHOOL 
 
 SUPPLY STORE. 
 
 - — ^^^Ci A -N/ns-r .-rrea S^:asTT ^'IStEE -UTClSr .£i.T=:E'XjXC-A.TI02:T.,-^ — ^ . 
 
 ST. LOUIS, MO. 
 
 TRASKS 
 
 CHEAPEST EATING ON EARTH. 
 
 Ask Your Grocer for them. 
 
 IE THE ORIGINAL 
 ONLY GENUINE! 
 
 TRASK'SVH 
 
 A copy of this Superb Work of Art will 
 
 ke no other Brand. i^q mailed to any address on raceipt of 
 TKASK FISH CO.. ST. LOUIS, MO. ten cents. 
 
 Thos. J. Payne, Pres't. 
 
 R. P. Williams, Vice-Pres't. 
 
 E. W. Bedford, Cashier. 
 
 PAYNE & WILLIAMS' BANK, 
 
 FAYETTE, MO. 
 
 I^_ C. CIL-i^ieiE^. 
 
 FAYETTE, MO. 
 
LIBRARY OF CONGRESS 
 
 ■"""'"III "II llllllillllllnmilji 
 
 011 791 787 3 
 
 ».XiliiiiCiiliiiliiiXiif»jili(Si^^i(i^ti^i^^^ 
 
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