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The
Club Woman's
Cook Book
Revised 1913-1918-1920
A COLLECTION OF TESTED RECIPES


Copyrighted by
MRS. THOS. F. QUINBY
Minneapolis, Minn.
1911-1913–1918-1920
A. M. CHESHER PRINTING CO.
MINNEAPOLIS MINN,


FOURTH EDITION
of
THE CLUB WOMAN'S
COOK BOOK


Soups
"Now, good digestion, wait on appetite and health on both.”
-Shakespeare.
CREAM OF ASPARAGUS SOUP.
(a) 1 bunch or 1 can asparagus, 1 qt. hot water. (b)
1 tbs. butter, 1 tbs. flour; add to 2 cups hot milk, žtsp. salt,
blade of mace. (c) 1 egg, 1 cup hot thin cream, asparagus
tips. Add (a to b) when boiling; add (c) and serve.
Mrs. T. R. Cole.
1
ALMOND SOUP WITH WHIPPED CREAM.
cup
blanched almonds, 1 qt. thin cream, 1 cup whipped
cream. To 1 cup blanched almonds chopped fine, add 1
qt. of thin cream and let simmer 5 minutes. Thicken a very
little, add salt and a little white pepper and strain; pour
over this a cup of whipped cream and beat all until foamy;
serve very hot in heated cups with hot wafers.
Mrs. W. E. Lockerby.
CROUTONS.
Butter bread, sliced 1 inch thick and cut in squares.
Brown in oven. Serve hot.
Hazel Willis.
BLACK BEAN SOUP.
1 cup of black beans, soaked over night; drain, put in
kettle with cold water to cover (about three pts.), 1 onion,
1 ounce fat meat, 2 tsp. salt, 1 clove and a dash of pepper.
Cook until beans are soft enough to press through sieve
(about three hours), add water or stock as it boils away.
Slice 2 hard boiled eggs and 1 lemon, put in tureen and pour
the hot soup over them. -Mrs. T. F. Quinby.


6
CORN SOUP.
12 ears of sweet corn, well developed. After grating,
pour 1 pt. of boiling water over the corn cobs. Scrape each
cob with the back of a silver knife to remove the sweet
germ. Add to this liquid the grated corn and salt to taste.
Cook slowly for 15 minutes, stirring constantly to prevent
burning. Put the mixture in a double boiler. Add about
1 qt. of milk or enough to thin it to the consistency of cream
soup. Before serving add 1 cup of butter and season with
salt and pepper to taste. A tbs. of whipped cream may be
added to each plateful.
Mrs. Chas. H. Burwell.
CORN CHOWDER.
(a) 1 onion sliced, saute with 1 cup raw ham, 1 can corn,
1 cup raw potato dice, 1 qt. boiling water. (b) 1 tbs.
butter, 1 tbs. flour, 1 pt. hot milk, 1 tsp. salt, 2 drops tabasco
sauce. (c) 6 crackers rolled. Cook (a) 1 hour, add (b);
when boiling add (c) and serve. Mrs. T. R. Cole.
CELERY SOUP.
Cover 1 cup of chopped celery with boiling water, cook
until tender and add 1 qt. of milk, when this boils, stir in
2 tsp. corn starch dissolved in a little milk or water, season
with salt, pepper and butter. When served, add 1 tsp. of
whipped cream to each cup. Mrs. W. B. MacLean.
FRENCH SOUP.
2 tbs. butter, 1 tbs. flour, 1 chopped onion (small).
Cook the above together until the flour browns, then add 2
cups tomato and cook ten minutes longer. Strain and add
to 1] qts. beef stock. Season with salt, pepper and celery
salt.
Mrs. A. A. George.


7
MUSHROOM SOUP.
Clean and chop Alb. mushrooms, add 1 qt. chicken stock;
cook twenty minutes. Cook 1 cup of pearl sago in 1 cup
boiling water thirty minutes, add to stock; as soon as boil-
ing point is reached add 1 cup of rich, sweet cream and beaten
yolks of 2 eggs. Heat up and serve.
Mrs. H. W. Gibson.
NORWEGIAN SWEET SOUP.
1 pt. cranberries, stewed and strained, 1 cup sago cooked
until clear, 1 cup seedless raisins cooked alone. Put all to-
gether and sweeten to taste. Flavor with wine or the juice
of 1 lemon. Decorate with beaten white of egg in spoonfuls.
Mrs. W. B. MacLean.
PEA SOUP.
Can of peas, boil with small onion, when onion is cooked,
strain through fruit press, add 1 tbs. melted butter, 1 tbs.
flour, 1 qt. milk, rice if desired. Salt to taste.
Mrs. R. A. Ensign.
QUICK POTATO SOUP.
2 potatoes, 1 pt. milk, 1 tsp. tapioca, 1 tbs. butter, salt
and pepper to taste. Slice potatoes very thin, cover with
hot water, add a little salt and cook quickly. When tender,
mash quickly and add the milk, let boil up, season with
butter, pepper and salt, and serve in hot cups. A spoonful
of whipped cream on top of each cup.
Mrs. W. E. Lockerby.
NOODLES.
Beat an egg light, and add as much flour as can be
kneaded into it. Roll out thin as wafer, let dry, roll and cut
into strips. Drop into boiling soup. Mrs. C. J. Hedwall.


8
serve.
CREAM OF PEA SOUP.
1 can of peas, 1 pt. cold water, 1 pt. hot water, 1 qt. hot
milk, 2 tbs. flour, 1 tsp. salt, 2 tsp. sugar, sprig of parsley,
dash of pepper, 2 tbs. butter. Drain one can of peas, add
the cold water, salt, sugar and parsley; cook 20 minutes,
remove the parsley and press through a sieve, cream the
butter and flour, add the hot milk and hot water, stirring
constantly until smooth, add the peas and serve hot, strain
before serving
Mrs. W. E. Lockerby.
TOMATO SOUP.
1 qt. can tomatoes, 1 pt. water, 12 pepper corns, 1 bay
leaf, 4 cloves, 1 tsp. sugar, 1 slice onion, tsp. soda, 1 tsp.
salt, 2 tbs. butter, 2 tbs. flour. Cook first seven ingredients
twenty minutes, strain, add salt and soda. Mix butter and
flour smooth, add to hot soup, boil five minutes, strain and
Mrs. W. E. Lockerby.
SWIEBACK,
Cut bakers or other light bread into 1 inch slices and
brown in a moderate oven.
CREAM OF TOMATO SOUP.
1 can tomatoes, 1 tsp. soda, j cup butter, } cup flour,
tsp. salt, 1 tsp. white pepper, 1 qt. milk (scalded). Stew
the tomatoes slowly for 1 to 1 hour; strain, add soda while
hot. Make a white sauce, heat the butter until it foams,
add the flour, salt, pepper, and stir smooth; then add the
hot milk slowly, stirring constantly. Add the hot tomato
juice to the white sauce and serve immediately.
SWISS SOUP.
13 qts. of chicken stock, yolks of 2 eggs, 1 tsp. flour,
cup of milk. Beat the eggs, flour and milk until smooth.
Add slowly to the stock which has been heated boiling hot.
Avoid a second boiling. Season and serve at once with 1
tbs. of whipped cream.
Mrs. A. A. George.


9
VEGETABLE SOUP.
1 small soup bone, or 1 lb. of “ribs of beef,” 2 large
potatoes, 1 small cabbage, 1 parsnip, 2 small carrots, 2
medium onions, 1 small rutabaga, salt, bay leaf, pepper.
Put the meat on early to boil in cold water. In an hour and
a half add the cabbage chopped fine, also the onion and
rutabaga and potato. In a separate kettle boil the parsnip
and carrots half an hour. Drain, chop fine and add to the
meat and other vegetables, cook until all the vegetables
are well done, season and serve.
Mrs. Lockerby.
2
CONSOMME.
3 lbs. of lower part of round, 3 lbs. knuckle of veal, 1
qt. chicken stock, i cup carrot, f cup turnip, f cup
celery, cup sliced onion, 2 tbs. butter, or beef drip-
pings, 1 tbs. pepper corns, 4 cloves, 3 sprigs thyme, 1 sprig
marjoram, 2 sprigs parsley, bay leaf, 3 qts. cold water.
Cut the beef in small cubes, and brown in some of the
marrow from the bone, or in beef drippings; put into a
kettle with cold water and remaining beef; add the veal
cut in cubes and the bones (cracked) and soak for 1 hour.
Heat slowly and let simmer 3 hours or longer. Cool and
remove the fat which has formed a coating over the top of
stock. Cook the carrot, turnip, onion and celery in butter
or beef drippings 5 minutes; then add to the stock with
seasonings and chicken stock. Cook 2 hours longer, strain
and clarify. To 1 qt. of stock, add the white of 1 egg beaten
slightly and the crushed shell. Boil 2 minutes and cook
gently 20 minutes. Remove the scum and strain through
muslin. Add additional seasonings if desired, reheat and
serve. Carrots, string beans, peas, spaghetti or macaroni
cooked and cut in rings may be used as a garnish in con-
The stock may be made the day before using.
somme.


10
CREAM OF TOMATO SOUP.
1 qt. of milk, 1 tbs. flour, 1 can of tomato soup, 1 cup
boiling water, 1 tsp. of soda Butter and salt to taste.
Heat milk to a boiling point, then stir in flour that has been
wet and stirred smooth. Add tomatoes, then soda that has
been dissolved in a cup of boiling hot water.
Mrs. Joseph G. Palmer.
VEAL SOUP (EXCELLENT).
Put a knuckle of veal into 3 qts. of cold water, adding a
small tbs. of uncooked rice. Boil slowly, hardly above
simmering, four hours, when the liquor should be reduced
1. Into a warm dish put 1 teacup of cream into which has
been stirred the yolk of an egg. Add a piece of butter the
size of a walnut, on this strain the soup boiling hot, stirring
all the time; beat well for a minute. Whipped cream or a
spoonful of cooked egg white and a small quantity of parsley,
may be put on top of each serving.
Mrs. M. G. Rodearmel.
ONION SOUP.
Slice 1 lb. round steak in į inch slices and cut them into
12 inch squares. Put into a saucepan a heaping tbs. of beef
drippings and a tbs of butter. Slice 4 large onions rather
thin and allow them to fry until they are slightly browned.
Add the meat and cook slowly about 15 minutes longer.
Salt to taste and then add 2 qts. of water and let simmer on
the back of the stove for 4 hours. Ladle out into marmite
pots and turn over the top of each an inch of melted American
cheese.


11
A THICKENING FOR SOUP.
Take an egg, beat it a little; put in bowl with a little
flour; mix, rubbing together between the palms until it
forms little crumbs. The amount of flour depends upon
size of egg. Drop into boiling soup and boil a few minutes
before serving.
Mrs. T. F. Quinby.
DRIED HERBS.
Celery tops, parsley, mint, sage, and herbs of all kinds
need not be blanched, but should be washed well and dried
in the sun or in a drier. These are good for flavoring
soups, gravies, purees, omelets, etc.
CABBAGE SOUP.
To a pint of shredded cabbage allow two or three
chopped onions. Put an ounce of fat in a frying pan, add
onions and cabbage and stir until well wilted. Then stir
in a tbs. or a little more of flour and add a qt. and a half
of water. Bring to boil, skim and add 1 or 2 potatoes cut
fine, a carrot cut in julienne strips, and a little celery if
you have it, and cook for 1 hour.
>
POTATO CHOWDER.
6 potatoes, small slice of salt pork, 1 onion, 1 pint milk,
1 tbs. white flour, 1 tsp. drippings, 1 tsp. chopped parsley,
1 tsp. salt, 1 tsp. pepper. Cut potatoes into dice and pork
into small pieces; fry the pork and onion in a pan until
brown; put potatoes, onions and pork into a pot; add a
pt. of water with seasoning; simmer half an hour; make a
white sauce of the milk, flour and drippings; add to the
cooked potatoes. Let all boil a few minutes and serve hot.


12
CREAM OF RICE SOUP.
3 cup rice, 1 qt. milk, 2 stalks celery, 1 onion, sliced, 2
tbs. butter, bit of bay leaf, $ tsp. pepper, 1 tsp salt. Wash
the rice and cook with the milk in a double boiler until
rice is soft. Cook the onion in the butter, but do not
brown it-add the celery and bay leaf. Add this to the
milk and rice, season with salt and pepper. Add the re-
maining butter and serve.
CREAM OF OYSTER PLANT SOUP.
Scrub salsify roots, drop in boiling water for 5 min-
utes, rub off skin, slice with a few dice of celery, cook in a
little water, mash, and add to a lightly thickened milk.
Half a dozen roots are sufficient for 1 pt. of milk, enriched
with a little fat, which may be butter or oil, and with a
tsp. of cream per serving. Grate a grating or two of nut-
meg into the soup and mix well before serving.
SCOTCH BROTH.
2 lbs. mutton (neck), 2 carrots, 2 or 3 leeks, 1 stalk cel-
ery, 1 tsp. chopped parsley, 2 onions, 1 turnip, 1 teacupful
dried peas, 4 tbs. barley, 4 qts. water, salt and pepper. Put
the barley on in cold water and let it come to a boil;
skim and put in the mutton. Allow it to boil gently for 1
hour, then add the vegetables, cut into neat dices, and the
seasonings. Simmer for 2 hours, and just before serving
add the parsley.
CUBAN SOUP.
Use a good sized soup bone (beef). When partly cooked,
add to the stock 4 small head of cabbage, 2 small carrots,
1 onion, 2 small tomatoes (remove seeds), 1 ear corn, 1
small piece Hubbard squash. When all are thoroughly
cooked, strain and serve hot. Mrs. C. J. Hibbard.


Fish
“From the rude sea's enraged and foaming
mouth."--Shakespeare.
STUFFED FISH.
1 cup bread crumbs, 1 tbs. butter. Melt the butter
and stir in the crumbs. Sprinkle the inside of the fish
with a layer of crumbs then a layer of oysters, salt and
pepper. Cover with crumbs. Put slices of salt pork in
baking pan. Cook in moderately slow oven until it flakes
or about 1 hour.
Mrs. Fred Farling.
SALMON SOUFFLE.
Bone thoroughly 1 can salmon, break up well; take 6
or 8 crackers and add melted butter; juice of 1 lemon; 1
to 2 eggs; salt and pepper; chopped parsley. Add liquid,
beat and mix thoroughly, butter generously. Press mixture
in mould and steam 1 hour and leave uncovered the last
15 minutes. Season quite highly. Serve with cream gravy
Mrs. H. L. Wakefield.
and peas.
STUFFED PIKE.
Clean the fish and leave head on. Rub salt inside and
fill with the following stuffing: 1 cup cracker or bread
crumbs, 1 stsp. salt, 1 stsp. pepper, 1 tsp. chopped onion,
1 tsp. chopped capers, 1 tsp. chopped parsley, 1 tsp. chopped
pickle, i cup melted butter. Mix, stuff and sew up fish.
Put a couple of slices of bacon on the outside. Bake until
tender with a little water in pan. Any fish may be sub-
stituted.
Mrs. T. F. Quinby.


14
CRAB COCKTAIL
1 can Izumi Crab Meat, pick it up well, removing any
small pieces of shell; 1 green pepper, remove seeds and soak
in salt and water for 1 hour, then chop fine; 11 pimentos,
1 red pepper chopped; 3 tbs. made horseradish; 3 tbs. lemon
juice; 3 tbs. vinegar; 2 tbs. olive oil; } tsp. paprika; 1 tsp.
dry mustard; 1 stsp. salt. Serve in high sherbet glasses,
garnish with sprigs of parsley and sliced pimentos. This
will serve 8.
Mrs. Walter I. Fisher.
PLANKED SHAD OR WHITEFISH.
Use only hardwood plank. Maple or oak best. Plank
should be 3 inches thick, 2 feet long and 13 feet wide. Heat
plank very hot, otherwise imparts woody flavor. Wipe fish
with cold cloth wrung out of water and wipe dry. Lay
fish open, dredge with salt and pepper and dots of butter.
Cook 25 minutes before a clear fire or else in a very hot oven.
Mrs. W. J. Moorhead.
SHRIMP A LA NEWBERG.
1 large can shrimps, washed and picked up. Make a
rich thickened cream sauce of 1 pt. of milk, season with salt
and paprika. When cooked add the shrimps and 1 wine
glass of sherry wine. Put in buttered fish shells, cover with
browned buttered crumbs and bake 10 minutes. Place shells
on sprigs of watercress and serve at once. This amount
serves 8.
Mrs. J. W. Campbell.
OYSTER COCKTAIL.
1 tbs. Worcestershire sauce, 2 tbs. lemon juice, 1 tbs.
vinegar, 1 tbs. horseradish, 1 tbs. catsup or chili sauce, 1
tsp. salt, 4 or 5 drops tabasco sauce. Strain, add to the
oysters, and serve very cold. Mrs. A. F. Daggett.


16
SALMON SOUFFLE.
3 tbs. butter, 3 tbs. flour, i cup milk, 3 eggs, 1 tsp. salt,
cayenne,
1
cup
flaked salmon. Put the butter into a sauce
pan, and when hot, add the flour and stir until smooth,
add milk and seasonings. Cook 2 minutes.
Cook 2 minutes. Remove from
fire and add the well-beaten yolks and the salmon. Set
away to cool. When cold; add the whites of the eggs beaten
to a stiff froth. Turn into a buttered dish and bake 20 to 25
minutes. Serve the moment it comes from the oven.
OYSTERS ON THE HALF SHELL.
Serve oysters on the deep halves of the shells, allowing
6 to each person. Arrange on plates of crushed ice, with
of a lemon in the center of each plate. Note: Open the
oysters with a thin flat knife and remove the smaller or
right valve of the shell, leaving the oyster in the large half.
BROILED SHAD.
Remove the head and tail. Split the shad down the
back, remove the backbone, place the fish on a broiler,
skin side down. Then place slice bacon on top and broil
20 minutes. When half done season with pepper and salt.
When done pour melted butter over top and garnish with
lemon and parsley. Have roe fried brown and serve with the
shad.
Mrs. W. A. Mather.
MINCED LOBSTER.
Take 2 cups chopped lobster, 1 cup cracker crumbs and
put in spider with salt and pepper, piece of butter size of an
egg. Add enough milk to moisten. Cook for a few minutes
till the milk is absorbed.
Mrs. T. F. Quinby.


17
LOBSTER A LA NEWBERG.
Cut lobster into small pieces, heat in 2 tbs. of melted
butter, add a little salt and paprika, a tbs. of Sherry Brandy,
or lemon juice. Make a white sauce with 1 tbs. of flour, 1
tbs. of butter, 1 cup of milk, when slightly thickened add 1
beaten egg, add the lobster and cook 1 minute.
LOBSTER CHOWDER.
1 lb. of lobster chopped rather coarsely. Heat 1 qt. of
milk thickened with three crackers rolled fine, 4 cup butter,
pepper, salt, a dash of cayenne pepper. Add lobster, boil
a few minutes and serve hot. A small onion chopped may
be added if liked.
Mrs. W. A. Mather.
FISH PUDDING.
Boil 3 lbs. of halibut, remove the bones and then mince.
Grate an onion to flavor and add salt, pepper, a rich cream
sauce, and well-beaten whites of 3 eggs. Put into a fish
mold and set in a pan of hot water in the oven for half an
hour. Turn out on a platter and make eyes and fins of
hard-boiled egg yolks. Serve with lobster or crab sauce
made of a rich cream sauce with lobster or crab added.
Mrs. A. F. Daggett.
BOILED SALMON.
Wrap fish in thin muslin and boil in salted water about
15 minutes to the pound. Serve with sauce made as fol-
lows: Rub 1 tbs. of butter and 1 of flour to cream in a bowl.
Add boiling hot water and stir constantly to avoid lumps.
Do not boil. Add the juice of half a lemon just before
serving
Mrs. T. F. Quinby.


18
FISH TURBOT.
Make a white sauce of 1 cup milk and 2 tsp. of flour;
1 tbs. butter; salt and pepper to taste. Place a layer of
salmon then sauce until dish is filled, a few bread crumbs
sprinkled on top and bake 20 minutes. Decorate with pars-
ley, lemon and hard boiled eggs. Mrs. B. G. Hardwick.
FISH TURBOT..
1 pt. milk, thicken with 2 tbs. flour; when cool add 2 well
beaten eggs, 1 lb. butter if whitefish is used, with salmon no
butter is required. Season with little onion or parsley; 1
can of salmon or 1 lb. minced fish. Bake 30 minutes in a
moderate oven.
Mrs. Charles H. Burwell.
SALMON IN SHELLS.
Drain liquid from 2 cans salmon, pick fine and place in
buttered baking shells. Melt 2 tbs. butter, stir in 2 tbs.
flour. Place liquid drained from salmon in pt. measure and
fill with boiling water, add butter and flour; cook until
smooth. Remove from fire, add yolks of 4 eggs, beaten,
small sp. full mustard; 1 tbs. vinegar, 2 tbs. olive oil and salt
to taste. Pour over salmon in shells, strew bread crumbs
over top, add a little butter and bake until light brown.
This may be baked in large dish but is nicer in the shells.
Mrs. F. Darling.
SALMON LOAF.
1 lb. can salmon, 4 beaten eggs, 4 tbs. melted butter, }
cup bread or cracker crumbs, salt and pepper to taste. Mix
thoroughly, form in loaf and steam 1 hour. Take up on a
platter and pour over it the following sauce:
SAUCE.
1 cup butter, yolks of 2 eggs, juice of 1 lemon, 1 level
tbs. flour, 1 cup boiling water. Cook and pour over the
loaf.
Mrs. Eddy Capps.


19
SALMON LOAF.
1 can salmon, 2 eggs, 2 tbs. melted butter, 1 cup bread
crumbs, salt and pepper, 1 sprig minced parsley. Put into
buttered mold and steam 1 hour.
SAUCE.
1 cup milk thickened with 1 tsp. corn starch, heaping
tsp. butter, liquor from salmon, 1 egg, 1 tbs. tomato catsup.
Put the beaten egg in last very carefully and cook until
thick. Pour sauce over fish when ready to serve.
Mrs. F. Darling.
LITTLE PIGS IN BLANKETS,
Roll a nice plump oyster in a very thin slice of bacon,
pin with a toothpick, fry until bacon is brown and serve on
very hot dish.
LOBSTER CUTLETS.
1. pt. chopped lobster meat, few grains cayenne, 1 tsp.
salt, 1 tsp. mustard.
SAUCE.
2 tbs. butter, 1 tsp. salt, į cup flour, few grains white
pepper, 1 cup milk or cream; add the salt, mustard and
cayenne to the chopped lobster, add the sauce and spread
the mixture on a plate. When cold shape into cutlets. Roll
the cutlets in dry bread crumbs; then in beaten egg, and
again in bread crumbs. Cook in deep fat until brown.
Garnish with a claw in the end of each cutlet.


20
LOBSTER A LA NEWBERG.
Make white sauce, add 1 can of lobsters, 1 wine glass of
wine, 1 egg well beaten. Be careful not to cook long after
the lobster has been added. Mrs. William Gawne.
ESCALLOPED SALMON.
Pick salmon into small pieces. Place in baking dish
with alternate layers of cracker crumbs, cover with rich
milk, a good piece of butter, pepper, salt and bake—not too
dry.
Mrs. Josephine Schaller
BAKED OYSTERS.
1 pt. oysters, 1 small can lobster. Wash and drain the
oysters by laying on a soft cloth. Put 5 or 6 oysters on
shells, season with salt and dash of red pepper, cut butter
into small bits and sprinkle on top. Break the lobster into
small pieces and with them cover the oysters. Put into a
hot oven and cook fifteen minutes or until oysters are
thoroughly heated. Decorate with parsley. Serve at once.
This will serve six. Suitable for luncheon or supper. Serve
with it caviar sandwiches. Mrs. H. K. Zuppinger.
SHRIMPS AND PEAS.
Melt 2 tbs. butter, add 3 tbs. flour, and pour on gradually
1 cup of milk or cream, stir until thickened, then add 1 cup
shrimps, 1 cup of peas, 1 tsp salt and a little pepper. Cold
chicken (cooked) may be used in place of shrimps.
Mrs. H. W. Gibson.
SAUCE TARTARE.
Chop fine 1 tsp. capers, 3 olives, 2 gherkins. Season
quite highly with onion juice. Put in dressing made of 1
yolk egg, 2 tbs. of either olive oil, peanut oil or melted butter.
Season with salt and red pepper. Mrs. W. J. Moorhead.


23
SHRIMP COCKTAIL.
1 can shrimp, 1 cup tomato ketchup, 1 tsp. salt, 4 tbs.
lemon juice, 3 tsp. tabasco sauce, 1 tsp. fine chopped
chives. Soak shrimps in ice water 15 minutes. Drain on
dry towel, remove veins and cut in small pieces. Add the
seasoning, mix well and serve in cocktail glasses (six or
eight servings).
DRAWN BUTTER.
1 tbs. oleomargarine, 1 tbs. flour, 1 cup boiling water,
1 tsp. salt, 1 tsp. pépper, 1 tbs. lemon juice. Rub the oleo-
margarine and flour together, add the boiling water grad-
ually, stirring constantly. Boil 2 or 3 minutes: Season
and add lemon juice.
HOLLANDAISE SAUCE.
(For Boiled Fish.)
1 tbs. fat, 1 tbs. flour, 1 egg yolk, 4 tsp. salt, few grains
pepper, 1 bay leaf, 1 tbs. vinegar, 1 tbs. chopped onion, 1
cup water in which fish was boiled. Bring to the boiling
point vinegar, bay leaf and onion. Rub the fat and flour
together and add gradually the fish stock. When boiling
add vinegar, which has been strained. Take from the fire
and add gradually the yolk of egg. Heat just a moment.
Add seasoning.
CAPER SAUCE.
cup butter, 3 tbs. flour, few grains pepper, 1 tsp. salt,
14 cups hot water, 1 cup capers. Melt 4 the butter, add
flour, salt and pepper. Stir until well mixed and pour on
gradually the hot water, stirring until smooth. Boil 5
minutes, add the remaining of the butter and the capers.


Poultry and Meats
Some hae meat and canna eat,
Some hae no teeth to chank it;
But we hae meat and we can eat,
An' so the Lord be thank it."
ROAST TURKEY.
One cannot be too careful in selecting, preparing and
baking a turkey. For a large turkey, the male bird about a
year old is best. For a turkey of about 8 lbs. select the
female. In dressing a turkey remove the pin feathers under
the skin with a sharp knife, being careful not to break the
skin. Singe carefully. Remove the giblets, superfluous fat
and other parts inside the bird. Wash inside and out. Wipe
dry with a soft cloth. Clean the giblets. The fowl is now
ready for the stuffing.
STUFFING.
Put the giblets in a skillet with water to cover. Cook
tender, remove from the liquor, cool and chop fine. For a
large turkey, add to the liquor cup of butter, 1 medium
sized onion chopped fine, salt and pepper to taste and the
giblets. Heat the mixture. Chop dry bread not too fine.
Mix the seasoned liquor thoroughly with the bread and a
little sage. If not moist enough add a little hot water. The
secret of good stuffing is not to make it too moist. When
the turkey is carved, the stuffing should roll out lightly. A
pt. of oysters may be added to the stuffing. The above
recipe may be used for other fowl. For chicken leave out
the onion and add more sage. For duck and goose add more
onion and leave out the sage.


25
ROASTING.
Fill the turkey with stuffing. Do not pack it, although
the neck may be stuffed to the very tip. Tie a string
around the skin near the tip and turn back. Sew the turkey
up. Cover each leg with three thin slices of bacon. Fasten
on with small skewers or toothpicks. Wrap each leg with a
soft cloth and sew on. Press the legs to the back and tie
with a string around the bird. This will make the legs as
juicy and tender as any part of the fowl. Tie the wings
closely to the breast. Put the turkey in a roasting pan.
Slide into a hot oven. Leave the cover off until the fowl is
thoroughly heated and colored a delicate brown. Then baste
with hot salted water which contains a little melted butter.
Cool the oven to a moderate temperature. Roast the bird
from three to five hours with the cover on the pan, basting
frequently and just using enough water to make a steam.
Mrs. Charles H. Burwell.
CHICKEN SOUFFLE.
1 cup chicken chopped fine, tsp. salt, 1 tsp. pepper, 1
tsp. chopped parsley or celery, 1 tsp. lemon juice, 1 cup cream
sauce. Add beaten yolks of 2 eggs then the beaten whites.
Put in a baking dish and cover with bread crumbs mixed
with melted butter, bake 20 minutes.
BAKED CHICKEN.
Cut up in pieces size to serve, wash and wipe dry. Have
spider hot, put in a little fat, brown slightly each piece, roll
in flour and place in baking pan, season, put cup water in
spider, add butter size of egg. Pour this gravy over the
chicken, place in hot oven and bake one hour and half, oc-
casionally basting. Veal chops or pork tenderloins are very
nice baked in the same way.
Mrs. J. C. Sterling.


26
POLANDERS.
Have steak cut thin and cut in pieces about 3 inches
square, cut salt pork in 4 strips, put about 3 strips of pork
on beef roll and tie with a cord, roll in flour, brown in butter,
1 onion cut fine, then cover with boiling water and let
simmer an hour. Take out and cut cord then put back in
gravy and let cook again. Sprinkle 1 tbs. of parsley cut
fine.
Mrs. Burwell.
HUNGARIAN GOULASH.
1 lb. round steak, cut into 1 inch squares; 1 lb. veal
steak, cut into 1 inch squares; 1 lb. pork steak, cut into 1
inch squares; 1 green pepper, chopped; 2 medium sized
onions. Brown onion and pepper in 3 tbs. hot butter.
Add meat, stirring it in order to sear all sides, then add
1 qt. boiling water; 3 tbs. stewed tomato; salt and paprika
to taste. Cook slowly 2 hours, then thicken the liquid
slightly and pour over hot baking powder biscuit on platter.
Mrs. Ernest Z. Wanous.
FRIED SPRING CHICKEN, COUNTRY STYLE.
Clean and split 1 spring chicken in half. Lay the halves
on a meat board and flatten with a pounder. Roll in flour
seasoned with pepper and salt. Put into a long dripping
pan, cup butter and melt on top of stove. When hot lay
in the prepared chicken, and put in a very hot oven. When
the chicken begins to brown baste with the butter. When
browned cover with a tin, cool the oven a little.
If the chicken is young and tender and the oven the
right temperature, i of an hour is sufficient to cook. Make
a gravy from the brown butter with hot water and thick-
ening added. Serve with the chicken, fried corn mush or
browned sweet potatoes.
Mrs. Charles H. Burwell.


27
DELICIOUS CHICKEN PIE.
Take a pair of chickens not too young that have been
carefully dressed; remove all the fat and skin and ten-
dons from the drumsticks. Place in a sauce pan, cover
with boiling water, allow them to simmer gently for about
two hours, keeping them tightly covered during the entire
time. Remove the chickens from the fire, cut into pieces
and place in a deep earthenware pie dish. After the chicken
is removed, add to the liquor in the sauce pan a pt. of milk;
thicken with 2 tbs. of flour creamed with 1 of butter, season
with a very little cayenne pepper, some onion juice and salt.
When thoroughly cooked and just before removing from
the fire add the well beaten yolks of 2 eggs. Pour over
the chicken. When both sauce and chicken are quite cold
place over all a cover of good rich paste, making an incision
in the center for the steam to escape. Brush over with the
white of an egg, bake in a moderately hot oven. When the
paste is cooked the pie will be done. Mrs. E. T. White.
CHICKEN WITH TOMATOES.
Cook 4 tbs. of butter with a small onion (finely chopped)
5 minutes; add 5 tbs. of flour and stir until slightly browned.
Pour on gradually a cup each of chicken stock and tomatoes
stewed and strained. Add 1 tbs. lemon juice, 1 tsp. of
salt and j tsp. of paprika. Reheat in the sauce 11 cup cold
cooked fowl cut in cubes.
Miss Belle Jeffery.
RABBIT RAGOUT.
Parboil 2 rabbits; 1 can tomatoes; little water; 3 large
or 6 small onions; } lb. salt pork; 2 cups vinegar; 1 bay
leaf; a few cloves and allspice whole, tied in bag; steam
slowly till done.
Mrs. Souki.


29
MUSHROOM SAUCE.
Drippings from fillet; 2 tbs. butter; 4 tbs. flour; 1 pt.
stock; 1 pt. canned mushrooms; 1 tsp. Worcestershire
sauce; salt and pepper. Heat the butter and drippings
until brown. Add flour and stir until smooth, then the
stock gradually, stirring constantly; strain; add the mush-
rooms; cook 5 minutes; then add Worcestershire sauce;
salt and pepper. The same quantity of cooked mushrooms
may be used.
SWEETBREADS IN CASES.
Cooked sweetbreads, 1 pt; 1 pt. cream; 1 tbs. butter;
1 tbs. flour; 1 tsp. salt; 1 saltsp. pepper; 1 can mush-
rooms; 1 cup bread crumbs; 2 tbs. butter. After sweet-
breads have been washed and soaked in cold water, put
them in boiling water with tsp. salt and tbs. vinegar, and
boil 20 minutes; then plunge into cold water. Scald cream
in the double boiler; put butter and flour into a frying pan;
cook until smooth and frothy; add cream, a little at a time.
Turn back into double boiler to keep warm, and add sea-
soning. Drain mushrooms from liquor and cut into small
pieces. Add to crumbs melted butter, salt and pepper.
Cut sweetbreads into small cakes, put into sauce and add
mushrooms. Cook until heated through. Fill cases with
mixture, cover with buttered crumbs; place on tin sheet and
brown the crumbs.
Mrs. H. W. Gibson.
CREAMED SWEETBREADS.
1 lb. sweetbreads put in cold water with juice of 1 lemon.
Let stand 1 hour. Put in cold water and let boil about 20
minutes. Take off and put in ice water with a little
salt and let stand until thoroughly cold. Then cover with
hot cream sauce.
This will serve 6 persons.
Mrs. Moorhead.


31
JUMBOLIO (Spanish).
Put 1 tbs. butter in frying pan; cut up one small onion
fine; add 1 cup minced ham and fry; 1 cup uncooked rice;
2 cups beef stock or extract of beef, added to onion and ham.
2 cups strained tomatoes. Season with 3 bay leaves, a little
cayenne pepper; a little salt; 1 tsp. curry powder, 1 tsp.
thyme. Mix well and bake slowly two hours or more. Stir
occasionally and add more water or tomato and stock if
needed.
Mrs. Freemire.
CAROLINE MONTAGUE'S HAM.
Get a hickory-cured ham. Soak it overnight, change
the water in the morning and soak until noon. Boil, al-
lowing 20 minutes to a pound. Change the water once.
In second water put enough to half cover the ham, and
add 1 cup of cider or sherry. Take out, make incisions,
put in 12 bruised cloves. Make a paste of brown sugar
moistened with cider and well peppered. Spread on ham.
Put in the oven. Bake 15 minutes, basting with weak
sherry or sweet cider. Take out, cover or sprinkle lightly
with bread crumbs and bake 10 minutes. Serve as a roast.
Mrs. William De la Barre.
A DELICIOUS METHOD OF COOKING HAM
Procure a slice of ham from 4 to 5 inches thick-boil
15 minutes, pour off the water, put fresh water, again
boil 15 minutes, pour off water; stir into the yolk of 1
egg all the pulverized sugar that will mix smooth; remove
the rind from ham and smooth this paste of egg and sugar
over the top; fill the ham with cloves stuck in. Bake one
hour. Just try this--good cold or hot. You can use slice
of ham three inches thick if you wish. Mrs. M. B. Lewis.


34
VEAL BIRDS.
1 slice of veal 1 inch thick, cut into small squares, pounded
flat; spread with equal amount of bacon and onion; run
through meat grinder; roll up and tie; roll in flour, pepper
and salt mixture; place in very hot spider containing 1 tbs.
of butter and 2 slices of bacon; brown on all sides quickly;
cover with boiling water and let simmer 2 hours; thicken
gravy; add 1 cup cream to gravy.
Mrs. Pierce.
CASSEROLE OF RICE AND MEAT
Line a mould, slightly buttered, with steamed rice;
fill center with 2 cups of finely chopped cooked mutton;
season with salt, pepper, celery salt and onion juice; then
add 1 cup cracker crumbs; one egg slightly beaten and
enough hot stock or water to moisten. Cover meat with
rice; cover rice with buttered paper while steaming. Steam
45 minutes. Serve on a platter with tomato sauce. Veal or
chicken may be used instead of mutton.
. Mrs. T.R. Cole.
AN ITALIAN STEW.
1 lb. of pork chopped, salted and fried brown in kettle;
add 1 can of tomatoes; i can of water; 1 package of spa-
ghetti (broken once). Cover tightly and let simmer 1 hour.
Then add 1 tbs. of grated cheese and pinch of cayenne
pepper. Very good.
Mrs. W. G. Benjamin.
FLANK STEAK WITH TOMATO SAUCE
Season a flank steak and brown in drippings in a spider;
heat a can of tomato, well seasoned with pepper, salt, and a
bay leaf; strain and thicken with 1 tbs. of butter and 1 tbs.
of flour. Turn this over the steak, cover and let simmer
until tender,
Mrs. Geo. S. Davis.


35
MEAT PIE (PASTETE).
4 lbs. lean loin of pork; 2 good sized onions sliced; 3
bay leaves; salt and pepper. Cut the meat into pieces
3 inches square and 1 inch thick. Put into a jar with onions,
bay leaves, salt and pepper. Cover with vinegar and let
stand four days.
PASTRY FOR SAME.
2 qts. of flour; pinch of salt; 1 lb. butter or half butter
and half lard. Mix butter with flour.
į Use enough
water to make dough not too soft. Then roll out and
spread with a part of the remaining butter. Fold and
roll again. Proceed in this manner till all the butter is
used. Beating with rolling pin after each folding improves
the dough. Roll out 1 inch thick for lower crust. Line a
dripping pan. Put in a layer of meat. Cover with chopped
onion and parsley, then cover with a layer of dough not as
thick as the lower crust. Put on another layer of meat and
so on, then add the top crust, about same as the middle
crust. Lap the upper crust over the under crust. Glaze
the top with beaten egg. Bake two hours in a slow oven.
Mrs. J. B. Lambert.
MEAT LOAF.
2 lbs. beef; 1 lb. pork; small onion; 3 slices of bread
soaked in milk; salt and pepper; 2 eggs. Make in loaf in
bread pan, and set in a dish of hot water and bake one
hour.
Mrs. Moreau.
WILD DUCK EN CASSEROLE.
Skin and split; wash and rub well with salt; pound flat
so that they will lay flat in pan. Put a large piece of butter
in a frying pan and fry until brown, put in casserole, add a
cup of water and let cook slowly one hour. Add į pt. cream.
Mrs. F. W. Schimmel.


36
PRESSED MEAT.
Wash carefully 8 lbs. of beef plate. Put in a kettle.
Cover with boiling water to retain the juices. Boil for a
minute and skim. Add a few whole cloves. Set back on
stove, slowly simmer until thoroughly cooked. That is, so
tender until the meat drops to pieces. Remove from the
stove. Let stand until cool enough to be handled. Take
the meat from the liquor and take out the bone, gristle and
tough white part. Separate, with the fingers, the meat into
small pieces. Season with salt and pepper to taste. Press
into a mold. Let stand over night in a cold place. The
lean, fat and liquor should be in such proportion that the
meat will slice without crumbling. A shoulder of veal
may be used, or veal and beef together is delicious. Never
boil. "Meat boiled is meat spoiled."
Mrs. Charles H. Burwell.
YORKSHIRE PUDDING WITH ROAST BEEF
2 eggs; 1 cup milk; 1 cup flour; a little salt. Mix and
sift salt and flour; add the milk gradually to make a smooth
batter. Beat egg light and add to batter; beat well; bake
in gem pans for 35 minutes. Baste with drippings from beef
after they are well risen. If preferred, batter may be poured
in roasting pan and baked with roast on rack above it; in
this way will baste itself. Serve cut in squares with the
meat.
BRAISED APPLES AND TENDERLOIN
Individual tenderloin cut in small pieces; cut pocket in
each; stuff with dressing and roast hour. Take red apples,
core and quarter without peeling; roll apples in plenty of
granulated sugar that has a little cinnamon in. Lay on top
of tenderloin with skin side up and bake until done. Serve
quarter on each piece of tenderloin. Mrs. Douglas Webster.


39
FILLET OF BEEF.
1 fillet of beef; 1 small onion; 1 small carrot; 1 stalk
celery; 4 cloves; 2 bay leaves. Have butcher lard the fillet
with salt pork. Remove any tough membrane and excess
of fat. Slice the onion, carrot and celery, and place them
with the cloves and bay leaves in the bottom of the pan.
Place fillet on vegetables, or on a meat rack; season with
salt and pepper and bits of butter. Dissolve 1 tsp. salt in
1 cup boiling water, and pour into pan. Bake in a hot
oven 30 or 40 minutes. Baste frequently. A mushroom
sauce may be served with a fillet, or a brown gravy may be
substituted.
VEAL WITH BACON.
1 lb. of bacon and 2 lbs. of veal steak. Fry bacon and
take out. Dip veal in egg and cracker crumbs, and brown;
then pour boiling water over, enough to cover meat, placing
cover over spider, and let slowly simmer until meat is tender
and water has boiled down to form a gravy. This will take
about one hour. Then remove, put meat on a platter and
pour gravy over and garnish with bacon.
Mrs. George H. Rentz.
FRIZZLED BEEF.
1 tbs. butter; 1 tbs. flour; 1 cup milk; 1 egg; 1 saltspoon
pepper; } lb. smoked beef. Have beef sliced very thin.
Pour boiling water on it. Let stand ten minutes in order
that it may taste less of salt. Melt butter, add the flour,
then hot milk gradually, then the seasoning. Beat egg and
add sauce to it gradually. Drain water from meat and heat
it in tbs. butter until the edges curl up. Drain butter from
it and pour sauce over meat. Serve at once or it is likely
to curdle. Instead of the sauce 1 cup cream may be added
to the beef after it is cooked. Mrs. W. J. Moorhead.


40
VEAL CUTLETS.
Wipe and remove bone, skin and tough membranes.
Cover the bone and tough pieces of meat with cold water
and cook at a low temperature. This stock may be used
in the sauce. Season the veal with salt and pepper. Roll
in fine bread crumbs; dip in beaten egg; then in crumbs
again. Use wooden skewers to hold cutlets together. Melt
2 tbs. of drippings, or butter, and brown the cutlets in the
hot fat. When browned, put the cutlets into a stew pan.
SAUCE FOR CUTLETS.
2 tbs. drippings; 1 cup flour; 1 pt. stock, or water; 1
tsp. or more of Worcestershire sauce; 2 tbs. chopped pars-
ley. Prepare as a white sauce, after letting the drippings
brown, and pour over the cutlets and cook at a low tempera-
ture for 1 hour, or until tender. Garnish with parsley.
SAUSAGE
6 lbs. pork fat and lean; grated peel of į lemon; juice
of 1 lemon; 1 grated nutmeg; 1 tsp. black pepper; 1 tsp.
cayenne pepper; 5 tsp. salt; 3 tsp. sweet marjoram and
thyme mixed; 2 tsp. sage. Make into balls. Be sure
and mix thoroughly and then it is ready for use. Will keep
a long time in the winter, if kept cool.
Mrs. M. G. Rodearmel.
COUNTRY PORK SAUSAGE.
6 lbs. lean pork; 3 lbs. fat pork; 3 tbs. salt; 2 tbs.
black pepper; 1 tsp. red pepper; 4 tbs. sifted sage. Put
the pork through the meat grinder, add seasoning and mix
thoroughly; grind again, so the meat may be nice and fine.
Savory, mace, cloves and nutmeg may be added if desired.
Mrs. Charles H. Burwell.


43
CHILI CON CARNE.
3 cans kidney beans, 11 lbs. ground round steak, 2
onions, 1 lb. suet, 1 qt. can tomatoes, 1 or 2 tbs. chili pow-
der, salt to taste. Cut suet fine and fry (add cracklings to
other ingredients), cut onion fine and fry in fat until
brown, then add meat and cook about 20 minutes. Put
tomatoes through colander to remove seeds, add beans
and twice as much water as beans. Simmer slowly 2
hours.
Mrs. Hugh L. Wakefield.
KJOD BALLER (MEAT BALLS).
1 lb. round steak (chopped), 1 lb. of pork chops
(chopped), 1 egg, 1 scant half cup bread crumbs, 1 cup
milk (onion if liked). Soak bread in milk, add egg. Mix
with meat. Season to taste. Make into balls, fry in cov-
ered pan. Make a gravy and pour over all.
CHICKEN CHOW MEIN.
1 lb. noodles (rolled very thin), cut in long narrow
strips, 1 qt. peanut oil, 1 tbs. salt, 4 oz. fresh pork, chopped
fine, 2 lbs. chicken, chopped, 2 tbs. soya, 1 stalk celery,
diced, 1 onion, chopped very fine, { lb. fresh mushrooms,
{ lb. cooked breast of chicken, yolks of 2 hard boiled eggs.
Have oil boiling hot, toss in the noodles and fry crisp, skim
out and dry on paper. Place pork in kettle, add onion,
chopped chicken, salt and soya sauce, cook until chicken
is tender, add mushrooms, sauted, add celery and let
cook all together 5 minutes. Place noodles on hot platter,
add chopped meat and vegetables with gravy. Garnish
top with thin slices of breast of chicken cut in strips, and
crumbled yolks of eggs. Serve hot.
Mrs. R. E. Johnson.


46.
Vegetables
"Man does not live by bread alone.”—Deuteronomy.
BAKED BEANS. ·
Soak a qt. of small white beans over night in cold water.
Pour off all the water, cover with fresh and pour off again.
Put over the fire with enough fresh water to cover
the beans and i saltspoon of soda. When the water begins
to boil pour it off at once and put the beans in a colander.
Allow fresh cold water to run through them, rinsing them
thoroughly. This gives them the firmness which keeps
them from getting “mushy.” Lay a very thin slice of salt
pork in the bottom of the bean pot. Put a whole small onion
on pork and pour in the beans. Take { lb. of salt pork, score
the rind every inch and press into the beans, allowing just
the rind to show. Add a tsp. of salt unless the pork is very
salty. If it is only add 1 tsp. Add a saltspoon of ground
mustard and 2 lbs. of molasses, more if beans are liked
quite sweet. Cover with cold water, set in slow oven and
bake from 8 to 10 hours, having a slow, steady heat. As
the water boils off add more, but be sure it is boiling and do
not add water within an hour of serving. They will be a
beautiful brown, moist, tender and whole, with an in-
describable delightful flavor. By no means omit the onion.
Mrs. Charles Hedwall.
CHOPPED BEETS.
Beets boiled and chopped. Add pepper and salt. Put
in a large piece of butter, heat in spider and serve.
Mrs. Quinby.


47
DUCHESS POTATOES.
2 cups hot minced potatoes; 2 tbs. butter; 1 tsp. salt;
3 eggs, yolks; add the butter and salt to the hot potatoes;
let cool then add the yolks of eggs slightly beaten. Shape
in form of baskets, pyramids, roses, etc., using a pastry bag
and tube. Brush over with beaten white of egg diluted
with 1 tbs. water and brown in hot oven
BEAN RAREBIT.
Melt 2 tbs. butter; add 1 tsp. of salt; 1 tsp. paprika;
1 cup cold baked beans pressed through a strainer. When
mixture is thoroughly heated, add gradually 1 cup milk and
when blended with the other ingredients 2-3 cup soft cheese
finely cut and itsp. Worcestershire sauce. Stir constantly
until cheese is melted. Serve on zephyrettes.
Miss Belle Jeffery.
CARROTS.
Take carrots, scrape, cut into small pieces and boil
tender; drain; brown some bread crumbs in a frying pan
with butter, throw the carrots into it and toss well up.
Serve.
FRIED CUCUMBERS.
Pare cucumbers and cut into thick slices; dip into
beaten egg which has been seasoned with salt and pep-
per, then roll in fine cracker crumbs and fry in frying pan
a light brown.
Mrs. J. F. Willis.
BAKED BEETS.
Wash and clean beets; bake of an hour, turning them
often with knife instead of fork so as to not let juice out.
When done remove skins and serve with butter, salt and
pepper on the slices.
Mrs. J. F. Willis.


49
ITALIAN CAULIFLOWER.
Take a large cauliflower, wash and put on in salted
boiling water to cook; cook till tender. Carefully re-
move with a skimmer so as not to break it. Put on a
platter, flower side up; have ready a white sauce, and
with a spoon dip the sauce over it. Then grate a gener-
ous amount of cheese over it; dot with bits of butter and
sprinkle with bread crumbs. Bake 20 minutes in a hot
oven. Send to table on same dish, garnished with water
cress or parsley.
Mrs. W. A. Mather.
DUMPLINGS (KNOEPFLE).
1 qt. flour; a little salt; 2 eggs beaten into the flour
with enough water to make a stiff batter. Have ready a
kettle of boiling salted water. Put the batter on a plate
and as it runs over the edge cut it off into small pieces
with a knife, dropping into the boiling water. Dipping
the knife into the hot water will prevent the dough from
sticking to it. When the dumplings rise to the top of
the water they are done. Skim out into serving dish.
Then put 2 tbs, butter into a frying pan. When hot add
2 scant tbs. bread crumbs. Fry brown. Pour over dump-
lings and serve. A little baking powder may be added to
flour if desired. May take the place of a vegetable.
Mrs. T. F. Quinby.
DUMPLINGS (KNOEPFLE.)
1 qt. flour; add a little salt; and milk to make a stiff
batter. Beat in gradually 3 eggs, 1 at a time. Cook the
same as above. If any are left over they may be fried in
butter like potatoes.
Mrs. C. J. Hedwall.


50
BROILED TOMATOES.
Choose tomatoes which are not dead ripe. Cut unpeeled,
in thick slices; dust with pepper, salt and powdered sugar.
Roll in hot melted butter, then in finely sifted bread crumbs,
and brown in a wire broiler over coals, or on a gas broiler.
STEWED MUSHROOMS.
Wash, peel and drain slice rather thin. To every qt. add
a teacupful of cold water; salt and pepper to taste. Simmer
for 5 minutes and add a tbs. of butter rubbed into a tbs. of
flour. Remove as soon as it bubbles. Add a tsp. of lemon
juice if desired.
FRIED MUSHROOMS.
Place the gill side downward in hot butter, in granite
pan. Fry covered for 5 minutes, turning once. Serve
gills upward, adding salt, pepper, and a little lemon juice
if liked.
MUSHROOMS IN SHELLS.
Cut fresh dressed mushrooms in small pieces, dry in
a napkin and toss them in hot butter in a sauce pan until
brown, but not done. Shake in a tsp. of flour, stir, add a
cup. of rich veal or chicken stock, and let simmer for 5
minutes. Beat 2 eggs with the juice of half a lemon and
add slowly, stirring until as thick as cream. Fill table
shells with the mixture, sprinkle with cracker crumbs and
brown in a hot oven.
MUSHROOM PATTIES.
Prepare the same mixture as above. Have hot shells
of puff paste that have been baked in patty pans. Drop
a spoonful in each and serve hot,


51
SCALLOPED MUSHROOMS.
Place alternate layers of cracker crumbs and mush-
rooms in a thickly covered baking dish and season each
layer highly with pepper, salt, and a little lemon juice.
Have the last layer of crumbs. Dot with bits of butter.
Pour a teacupful of cream or delicate stock over. Bake
20 minutes and serve very hot.
STUFFED MUSHROOMS.
To 1 cup of chopped mushrooms add 1 tsp. of grated
onion and put on the stove to heat in a little cream and
butter. Fill large mushrooms with the mixture, which has
been highly seasoned. Lay them thickly on a buttered
dish, sprinkle each with fine salted bread crumbs, bake for
10 minutes in a hot oven and serve. Mrs. J. F. Willis.
DELICATESSEN POTATOES.
10 baked potatoes; cream sauce; 4 tbs. of toasted
bread crumbs; 2 tbs. melted butter. Crumble the pota-
toes while warm before taking out of the shells. Make
a very thick cream sauce, using 4 tbs. of flour and 3 tbs. of
melted butter; add milk until a thick sauce is made. Season
with salt and pepper. Put a layer of potatoes in a baking
dish, then a layer of cream sauce; 2 layers of each is suffi-
cient. Bake until the cream sauce browns on top. Put
toasted bread crumbs in saucepan with 2 tbs. of melted
butter; when hot cover the scalloped potatoes with these
just before serving. The success of this dish depends on
using baked potatoes and having the cream sauce thick
enough to make a layer that will not mix with the potatoes.
Mrs. Emmett T. White.
.


53
POTATOES AU GRATIN.
Slice raw potatoes thin into a dish; put plenty of butter
with them, and plenty of cheese broken into small pieces;
salt and pepper well; cover the potato with milk. Bake
almost an hour.
Mrs. Albert Schaller.
MASHED POTATOES WITH CHEESE SAUCE.
Boil potatoes and mash them; to each į doz. large ones
add tbs. of butter, pepper and salt to taste; 1 cup of milk;
form into conical shape with ice cream scoop or small cups
first rinsed in cold water and set on platter in oven to keep
hot. Leave the oven door partly open so the potatoes will
not dry. While potatoes are boiling make sauce. Melt i
tbs. butter in double boiler, add 1 tbs. of flour and thoroughly
blend; add 1 cup of hot milk seasoned with dash of paprika
and salt to taste. When this is smooth stir in 1 cup of
grated cheese, or cheese run through meat chopper; cheese
will melt in a short time. Keep sauce hot in double boiler
until potatoes are ready: Send potatoes to table on platter,
sauce gravy boat. Excellent with broiled steak.
Mrs. E. T. White.
in
“KRUMPLI NUDLI” HUNGARIAN.
(POTATO NOODLES.)
Boil the potatoes with the skins on. When done skin,
mash, season with salt and pepper, and add flour enough to
make a paste. Roll into small croquettes and drop into a
kettle of deep, hot fat. As soon as done put into a hot
colander and drain. Put into a dish and sprinkle with bread
crumbs and bake for ten minutes in a hot oven.
Miss Browning.


56
SPANISH TOMATOES.
6 large tomatoes, take out pulp and seeds for stuffing,
1 lb. lean pork or beef, run through grinder; 1 onion chopped
fine; cup rolled toasted bread crumbs; 2 eggs well beaten;
sage; salt; paprika to taste. Mix well together and stuff
tomatoes. (Sweet peppers may be used if preferred.)
Sprinkle on top with crumbs and a small piece of butter.
Bake 20 minutes in a hot oven. Mrs. C. H. Johnson.
BAKED TOMATOES.
Take large ripe tomatoes. Scoop out centers; fill with
chopped celery, well seasoned with pepper and salt, plentiful
lumps of butter; cover with bread crumbs and bake.
Mrs. E. W. Ensign.
STUFFED TOMATOES.
Cut thin slices from the stem end of eight ripe tomatoes;
take out the pulp and sprinkle with salt and invert for 1
hour. Cook a few minutes a tsp. of finely chopped onion
in 2 tbs. of butter; cup of fresh sausage meat; cup of
soft bread crumbs, and the tomato pulp; season to taste;
cook and add one egg; heat again and fill tomatoes with
mixture. Bake in buttered pan 20 minutes.
Harriet C. Dodge.
STUFFED PEPPERS.
6 large green peppers; remove all seeds; wash carefully.
Brown in butter; medium sized onion cut fine. Add 1
lb. boiled ham chopped; 1 qt. can of tomatoes; bread crumbs
sufficient to thicken; salt to taste. Fill peppers, bake in
tin, covering the bottom with water, half an hour.
Mrs. E. W. Ensign.


58
BAKED TOMATOES.
Select tomatoes of a uniform size. Cut off the stem end.
Lay close in a dish, dot generously with butter, pepper, and
salt. Cook until tender. Nice with broiled steak or lamb
chops.
Mrs. Quinby.
FRIED TOMATOES.
Take nice firm tomatoes. Slice rather thick. Dip in
beaten eggs, roll in cracker crumbs. Fry a nice brown in a
pan, using part butter and part lard. Remove carefully so
not to break. Serve on platter. Good with fried chicken.
BAKED ONIONS.
Peel and cut crosswise nice large white onions, place in a
dish, put a piece of butter, pepper, and salt on each and a
few drops of water to prevent burning. Bake until tender.
ONIONS EN CASSEROLE.
Prepare as for baking. Put in Casserole with a little
water. Set on slow fire, cook until tender.
HOTEL MESMER'S CORN MEAL MUSH.
Take corn meal mush, cut in squares, dip in egg, then in
grated cheese. Fry in butter. Nice served with cold meat.
HOMINY CEREAL.
Soak over night, put in double boiler. Salt to taste.
Boil slowly all day. Serve hot with cream and sugar.
CORN MEAL MUSH.
1 qt. boiling water, 1 cup corn meal, 1 tsp. salt. Cook
thirty minutes, then place in mold.
WAX BEANS AND BACON.
Cook until tender 1 lb. of wax beans and a 1 lb. piece of
bacon cut into small bits. Season with salt to taste.
Mrs. O. B. Clark


60
POTATO SAUSAGES.
1 cup mashed potatoes, 1 cup ground nuts, fish or meat,
1 egg, well beaten, 11 tsp. salt, $ tsp. pepper, salt pork,
bacon or other fat. Mix the mashed potatoes and season-
ings with the ground nuts, fish or meat. Add beaten egg.
Form into little cakes or sausages, roll in flour and place
in greased pan with a small piece of fat or salt pork on
each sausage. Bake in a fairly hot oven until brown.
BAKED HOMINY AND CHEESE.
1 tbs. of oleomargarine or drippings, 1 tbs. of corn-
starch or 2 tbs. of flour, 1 cup of milk, 1 tsp. of. salt, 1 tsp.
of paprika, } to 1 cup of cheese, grated, 2 cups of cooked
hominy, and 1 tsp. of salt. Make a sauce of the fat, corn-
starch, salt and milk. Add the cheese and paprika to the
sauce, arrange the hominy in a baking dish and pour the
sauce over it; cover with crumbs and bake 20 minutes in
a moderate oven. The hominy and cheese may be ar-
ranged in layers and white sauce poured over it if pre-
ferred.
RICE AND LITTLE PIG SAUSAGES.
Boil 2 cups rice in salted water, make a tomato sauce of
1 qt. can tomatoes, 1 bay leaf, 1 medium size onion, 3
cloves, salt and pepper to taste. When well cooked,
strain. Fry 1 pound of little pig sausages. Into a bak-
ing dish put 1 of the boiled rice, next the cooked sausages,
then a half of the tomato sauce. Use balance of rice, cover
with tomato sauce; dip 4 tbs. of sausage fat over all and
lastly pour a cup boiling water into the frying pan;
let it simmer a few minutes and pour over the rice. Bake
it about 1 hour uncovered, in moderately hot oven.
Mrs. Paul A. Schmitt.


61
SPANISH RICE.
INGREDIENTS/1 cup uncooked rice, 1 lb. N. Y. cream
cheese, can pimento, 2 medium sized onions, 1 cup
chopped celery, 1 green pepper, 2 cloves, 1 qt. can to-
matoes, cup butter, 4 tbs. sugar, 4 clove garlic, cut into
bits.
DIRECTIONS—Cook rice any approved method. Heat
tomatoes and thicken slightly with corn starch dissolved
in water, add sugar, cloves, garlic, salt to taste, butter
and seeds from the green pepper. Chop separately the
onion, pepper, pimento, celery and cheese. Grease bake
dish and put layer of onion in bottom. Then alternate
with layers of rice, pepper, pimento, celery and onion.
The cheese should be the top layer, sprinkled with pi-
mento. Pour hot tomatoes over, taking a fork and loos-
ening the contents of dish to allow tomatoes to reach the
bottom layers. Bake at least 1 hour and very slowly.
This amount will serve six or eight people.
Mrs. Ernest Z. Wanous.


65
GERMAN POTATO SALAD.
Put on to boil the day before, small potatoes with the
jackets on. Do not cook too much. Next day peel and
slice rather thin. Fry out some fat bacon and to 1 cup fat
add 1 large onion sliced. Do not cook brown. Add cup
sharp vinegar. Add about 1 qt. of the sliced potatoes, a
little salt and pepper. Mix gently until the potatoes are
well covered with fat and look shiny. They should be a
little sour. If not acid enough add more vinegar. Serve
hot with frankfurt sausage or redhots. Mrs. T. F. Quinby.
SHRIMP SALAD.
1 can shrimp, 1 medium cabbage, 1 onion, 1 small head
celery, 1 tsp. salt. Remove the shrimp from the can or
fresh shrimp, and cover with boiling water. Let stand until
cool, drain and place on ice. Shave the cabbage very fine
and then with sharp knife cut across until it is very fine.
Cut the celery very fine, chop the onion. Place on the ice.
When the shrimp is cold break in small pieces and add to
the other ingredients. Toss all together with a fork.
DRESSING.
6 yolks of eggs, 1 cup vinegar, 1 rounding tsp. dry
mustard, } cup sugar, 1 tsp. salt, 1 tsp. extract of celery, dash
of red pepper. Mix the mustard with the sugar, salt and
pepper, add the vinegar gradually, when smooth pour over
the eggs and beat well. Cook with the bowl in a dish of hot
water stirring constantly until thick. When cold, thin with
1 cup of cream, add the extract of celery. Mix with the
shrimp and cabbage, etc., and serve on lettuce. This salad
will not be a success without the celery extract.
Mrs. Lockerby.


67
FRUIT SALAD.
3 oranges, 3 bananas, 3 apples, I can pineapple. Squeeze
juice of 1 lemon and sprinkle sugar over fruit. This serves
12 people.
POTATO CUCUMBER SALAD.
10 boiled potatoes, sliced very thin; 3 small cucumbers;
3 sticks of celery sliced; 6 cold boiled eggs; 1 small onion,
grated. Put into a dish a layer of potatoes, cucumbers,
celery, egg and sprinkle of onion until used.
Mrs. J. R. Hughes.
DRESSING.
Beat 3 eggs well, 1 tbs. melted butter, 1 tbs. sugar, 1
tsp. salt, 1 tsp. mustard, stir until smooth and add 1 cup
vinegar. Cook in double boiler, stirring until smooth.
When cold add 1 cup sweet or sour cream beaten before
serving, pour over che salad.
TOMATO JELLY SALAD.
In a sauce pan put i can of tomatoes, 1 bay leaf, 4 cloves,
1 tsp. salt, 10 drops onion juice, simmer 15 minutes, and press
through a sieve, add { box of gelatine which has been soaked
in cup of cold water and stir until it dissolves. Pour into
wet molds. Serve on lettuce with salad dressing.
ROQUEFORT CHEESE SALAD.
Rub a bowl lightly with clove of garlic, line with lettuce
leaves, fill with sliced tomatoes and cucumbers; grate
Roquefort cheese and mix with French dressing. Pour over
all and serve.
Mrs. Charles Frink,


68
CHICKEN SALAD.
Boil chicken until tender. Let cook, then remove fat,
gristle and skin. Cut the meat into dice. Take the same
quantity of celery as of chicken. Cut celery into small
pieces. Mix well and set in a cool place. Any good salad
dressing. A dash of paprika if desired. Garnish dish with
lettuce, hard boiled eggs or red beets.
Mrs. W. J. Moorhead.
SALAD DRESSING (especially for fruit salad).
1 cup sugar, 1 cup vinegar, cup butter, yolks of 8 eggs,
1 tbs. mustard, 1 tsp. salt, little red pepper. For fruit
salad mix a little dressing with whipped cream sweetened.
Mrs. Charles Hedwall.
DUTCH CHEESE SALAD.
2 cups of cottage cheese, 1 can chili peppers, 2 doz.
green olives, cup walnut meats chopped, 1 cup thick sour
cream, 2 tbs. salad dressing. Serve with whipped cream.
Mix in order given. Chop chilis and olives, add sour cream,
and serve on lettuce leaves with salad dres Add
whipped cream if desired.
Miss Gertie I. Chase.
SALAD DRESSING.
cup sugar, 1 tsp. salt, 1 tsp. mustard, 1 tbs. cornstarch,
beat 3 eggs in saucepan, add cup milk, beat, add cup
vinegar and cup water. Beating will keep from curdling.
Put over fire and add the dry ingredients.
Mrs. Frank T. Corriston.
BEET SALAD.
Cut beets in inch cubes, add equal amount of shelled
pecans, garnish with chopped red cabbage.
Mrs. R. T. Cole.


71
STUFFED TOMATO SALAD.
Peel medium-sized tomatoes by first plunging in boiling
water. Remove a thin slice from stem end of each, and re-
move seeds and some of the pulp, sprinkle the inside with
salt, invert, and let stand j hour. Fill tomatoes with equal
portions of celery and walnuts, cut in pieces and mix with
mayonnaise dressing. Serve on lettuce leaves and garnish
with dressing or with a shrimp, or with a pimola. The
tomatoes may be stuffed with chicken and celery and olives
or with cucumbers instead of celery and nuts. (Boiled
dressing may be used instead of mayonnaise).
RAISIN AND CELERY SALAD.
2 cups celery, 2 oranges chopped into bits and 1 cup of
seeded raisins washed and halved. Add i cup grated apple
to 1 cup mayonnaise and mix celery and raisins. Grate
some orange rind and sprinkle over all also a little bit of
lemon juice.
ORANGE SALAD.
Slice nice oranges after removing skin. Place on lettuce
leaf, serve with French dressing. Mrs. Albert Schatler.
WATERCRESS AND TOMATO SALAD.
Wash cress carefully and place on plate. Slice yellow
tomatoes and arrange on the cress. Serve with French
dressing
Mrs. Ulm.
BOHNEN SALAD.
1 lb. crisp wax beans. Cut the beans slantingly into
inch pieces and boil until tender. Pour off water, slice in
some onion, add enough thick sweet cream to mix well.
Then add 1 tbs. vinegar, salt and white pepper to taste.
Before adding the cream allow the steam to escape from the
beans. Serve warm. Very fine.
Mrs. Hedwall.


72
MAYONNAISE DRESSING.
1 tsp. mustard, 1 tsp. salt, pinch cayenne, yolks of 2
eggs, 1 cooked and 1 raw, 1 cup of olive oil, 3 tbs. of vinegar
or lemon juice. Mix mustard, salt and cayenne until well
blended. Add yolks, then oil a few drops at a time, beating
constantly. When it begins to thicken add a little of the
vinegar or lemon juice. Then alternately remainder of oil
and vinegar. It should be thick dressing. If it curdles
take yolk of another egg, beat all into it a drop at a time.
Have mixing bowl cold. Mrs. W. J. Moorhead.
COMBINATION SALAD.
Cold boiled sliced beets, asparagus tips, and string beans.
Arrange on lettuce leaf. Serve with French dressing.
ASPARAGUS TIPS SALAD.
Arrange tips like a log cabin on lettuce leaf. Use French
dressing, pepper well with paprika. Mrs. W. B. Joyce.
FRENCH DRESSING.
1 tbs. olive oil, 1 tbs. half vinegar and half lemon juice,
1 tsp. salt, a pinch sugar if desired. Paprika seasoning to
taste.
GREEN PEPPER SALAD.
Take sweet green peppers cut off tops and take out seeds.
Fill with cream cheese (packed tight) then slice thin and place
on lettuce leaf. Pour mayonnaise dressing over and place
candied cherry on each.
Mrs. W. B. Webster.
WHITE HOUSE SALAD.
Equal parts of the white meat of the fowl with hard-
boiled eggs cut into dice and celery prepared in the same
way, with a sprinkling of white nuts, like the filbert and
pecan and the butternut of Brazil, and all are covered with
mayonnaise.


74
RAISIN, PINEAPPLE AND CHEESE SALAD.
Cut pineapple into strips, pile them log fashion with
steamed raisins in between. Top them with cream cheese
and raisin balls, ornamented with nuts. For a dressing,
beat thoroughly 2 eggs, adding 1 a cupful of water, 1 tsp.
of salt, a little white pepper and 4 of a cupful of vinegar.
Stir over the fire in a double boiler until it thickens with-
out curdling. Add enough top milk to make the dressing
of a creamy consistency.
WALDORF SALAD.
Scoop out 5 red apples, cut in cubes, add celery cut in
small pieces, walnuts, 1 tbs. sugar and salad dressing,
served in apple shells.
ORANGE AND GREEN PEPPER SALAD.
Cut the pulp of 4 oranges into sections entirely free
from inner skin. Remove center from a shapely sweet
green pepper and cut into quarter-inch rings. Make nests
of head lettuce for individual service and in each one place
3 doz. orange sections (well drained) encircled with a
pepper ring. Sprinkle with crushed Brazil nuts and serve
with mayonnaise or cream dressing.
RAISIN SALAD.
1 cup celery, cut in pieces, 1 cup walnuts, cut in pieces,
1 cup chopped raisins. Mix, serve on lettuce leaves with
any preferred dressing.
RAISIN SALAD.
2 cups seeded raisins, 2 cups sliced apples, 1 cup finely
sliced celery, 1 cup walnuts, 1 tbs. sugar, & tsp. salt, 1
cup whipped cream, added last. Serve at once.


75
RUSSIAN SALAD.
1 cup of carrot cubes, 1 cup of potato cubes, 1 cup of
cold cooked peas, 1 cup of cold cooked beans. Mix and
serve on Romaine leaves, garnish with hard boiled eggs or
salmon, boned. Serve with French or boiled dressing.
STUFFED TOMATO SALAD.
Stuff tomatoes with cottage cheese and nut meats.
Pour over them French dressing.
RHODA'S MACARONI SALAD.
1 pkg. macaroni (cook first), then add 1 onion, 1 lb.
ham, ground, 1 pt. sweet pickles, 1 can pimentoes, 1 cu-
cumber. Cover with cooked dressing.
RHODA'S LOBSTER SALAD.
1lbs. lobsters, 1 can mushrooms, 2 cups celery, 1 cup
sweet pickles, 4 eggs, boiled hard. Cover with dress-
ing.
RHODA'S FRUIT SALAD.
3 large apples, pulp of 3 oranges, 2 bananas, 1 lb. green
grapes, 1 lb. walnut meats. The dressing, 2 eggs, 4 tbs.
vinegar, 1 tbs. butter, 2 tbs. sugar. Boil until thick, cool,
add 1 cup cream. Very good.
Mrs. C. W. Kyte.
CABBAGE SALAD.
Shave the cabbage fine, shave also an onion. Put both
in a deep bowl, pour boiling water over the cabbage to
cover and immediately drain in a colander. Then drop
into a bowl of cold water in which there is a piece of ice
and let crisp for 1 hour. If to taste, a little sugаr may be
sprinkled over it before adding the dressing. Serve with
a cream dressing or a thinned mayonnaise.


76
SOUR CREAM DRESSING.
Absolutely the most wholesome dressing for cabbage
salad is one in which vinegar plays the smallest part.
If made of sour cream, whip the cream with an egg
beater until perfectly smooth, add 2 or 3 tbs. of sugar, ac-
cording to taste, a tsp. of salt, a tbs. of lemon juice, and
1 tsp. of celery salt or celery seed may be used. If then
the dressing is not to your taste, from a tsp. to a tbs. of
vinegar will bring it up to a pleasing positiveness.
WINDSOR SALAD.
Celery, chicken, ham and tongue.
MOULDED FISH SALAD.
2 cups
of cold boiled fish (diced), 1 cup celery (diced),
1 cup pickles or cucumbers (sliced), 1 cup apple or pear
(diced), 1 pkg. gelatine, 3 cup cold water, 1 cup vinegar,
juice of one lemon, 1 pt. boiling water, 1 cup sugar, 1 tsp.
salt. Dissolve gelatine in cold water 2 minutes, add vine-
gar, lemon, hot water, sugar and salt. Strain. When
it begins to set add other ingredients. Mold. Pour over
mayonnaise dressing and serve on lettuce leaves.
CHATEAU DRESSING FOR FRUIT SALAD.
1 glass currant jelly. Whip until there are no lumps.
Add the same amount of whipped cream.
RUSSIAN DRESSING.
1 pt. mayonnaise, 4 anchovies, chopped fine, 1 tsp. Rus-
sian caviar, a little chopped chives. Mix just before using.


Sandwiches
"They that have no meat
Bread and butter are glad to eat.”
SANDWICH FILLING.
Ten cent can of MacLaren's cheese; 2 tbs. mayon-
naise dressing; a dash of tabasco sauce; 1 small stalk
of celery; 1 large green sweet pepper; 2 dozen pecan nuts,
chopped. Chop the peppers and celery fine and press out
the juice well. Add to the other ingredients. Mix. Spread
between crackers or sandwich bread.
Mrs. T. F. Quinby.
OLIVE SANDWICHES.
Chop stuffed olives fine and mix with salad dressing.
Spread over thin slices of bread and butter. Queen olives
cut from the stones may be served in the same way.
Mrs. William Gawne.
CHEESE AND GINGER SANDWICH.
Chop preserved stem ginger very fine, add syrup from
jar or unsweetened cream, mix ginger and liquid into equal
bulk of cream cheese. Spread this on buttered bread.
Very good with tea.
Mrs. W. M. Strange.
HOT CHEESE SANDWICHES.
Use bread 1 day old. Make sandwiches by buttering
1 side of the bread and putting in a very thin slice of cream
cheese. A thin layer of orange marmalade may be used
instead of the cheese. Put the sandwiches on a cooky tin.
Slide into a very hot oven and bake until a delicate brown.
Serve at once.
Mrs. Chas. H. Burwell.


81
LILLIAN RUSSELL'S SANDWICH.
Take of cold boiled chicken and cold boiled tongue, 1
cup each, the meat of a dozen olives and six hard boiled
eggs. Mix all these ingredients together and chop them as
fine as possible. When they have attained almost the
consistency of a powder they must be worked into a paste
by the addition of a mayonnaise dressing, after which the
mixture is ready to be spread upon thinly sliced buttered
bread.
MARMALADE SANDWICH.
Orange marmalade, pecan nuts and cream cheese mixed
thoroughly and spread between thin slices of white bread
slightly buttered.
OLIVE SANDWICH.
Make baking powder biscuit the size of half a dollar,
and when cold split them and spread them with a mayon-
naise mixed with minced celery and stuffed olives.
DUTCH LUNCH SANDWICH.
Cut very thin slices from the center of medium sized
white onions and throw them into ice water for an hour.
Dry, dip in French dressing and lay them on thin circles
of black bread, covering them each with a thin layer of
shredded smoked sturgeon or whitefish, dusted lightly with
paprika.
CLUB SANDWICH.
If you want a really delicious club sandwich use tongue
instead of ham. You may use ham, or rather crisp little
strips of breakfast bacon, also introduce a little hard boiled
egg crumbled fine, and some minced olives.
Always use Gold Medal Flour


88
MARIE ROLLS.
1 qt. warm milk; 1 cup sugar; cup butter; 1 tbs. salt;
1 cake compressed yeast. Flour to make stiff batter. Do
not knead-stir stiff with spoon Add 2 eggs beaten lightly,
last thing. Set to rise. When light roll out—form as Parker
House rolls or any desired shape. Mrs. D. P. Ensign.
BISCUIT.
Warm a pan with hot water, for biscuit take about pt. of
sponge. Break in an egg, add 1 tbs. of sugar, and 1 tbs. of
melted butter. Beat with fork until well mixed. Add
enough flour to put down in a medium hard sponge. Allow
this to rise and when light roll out to 1 inch thickness. Cut
with biscuit cutter. Brush each biscuit with melted butter
and sprinkle a little sugar on top. Fold each in half and
let rise in pans until light. Bake in medium oven.
Mrs. Chas. Sandborn.
ROLLS.
cake compressed yeast; 21 cups milk; little salt; flour
to make like bread sponge; 2 heaping tbs. sugar; raise 4
hours. Then add 1 cup butter; 2 eggs. Mix a little stiffer
than cookies. Roll out and cut with cooky cutter Butter
and fold over. Let rise 2 or 3 hours and bake.
Mrs. Powell.
NUT BREAD
4 cups flour; 4 heaping tsp. of baking powder; 1 tsp.
salt; 1 cup sugar. Sift all together then add 2 cups sweet
milk; 1 egg beaten into the milk; 2 cups walnuts (broken).
Raise 20 minutes, bake i hour. This makes 2 loaves.
Mrs H. D Bliss.
Always use Gold Medal Flour


89
NUT BREAD.
1 pt. flour; 2 heaping tsp. baking powder; cup sugar;
1 cup chopped walnuts; 1 tsp. salt. Mix and add enough
sweet milk to make a very stiff batter. Put in a bread tin,
let stand in a warm place 20 minutes and bake 30 to 45
minutes in a moderate oven.
Mrs. Eddy Capps.
NUT BROWN BREAD.
cup graham flour; cup white flour; 1 cup molasses;
1 cup or more nuts; cups sweet milk; 1 tsp. baking pow-
der. Mix and put at once into pans. Let stand for 20
minutes or so, then bake. Very nice for thin sandwiches,
Mrs. Milton 0. Nelson.
MUFFINS
3 tbs. butter; 3 tbs. sugar; 1 egg; 1 cup milk; 2 cups
flour; 2 tbs. baking powder.
Mary L. Norton.
GERMAN TEA BISCUIT.
1 qt. flour, sifted with two 1 tsp, baking powder and a
little salt. Rub in cup butter, 2 eggs beaten separately,
enough milk to make a dough to roll. Roll thin, cut in
small rounds, put jam, jelly or marmalade on, wet edges and
fold over, or take two rounds place jam on one, wet edges and
pinch together. Bake in hot oven. Mrs. W. D. Shelden.
SOUTHERN BISCUITS.
1 tbs. butter; 2 tbs. sugar; 2 teacups warm milk; 1
yeast, compressed; 1 tsp. salt; 2 eggs; 4 large cups flour.
Mix at 10 in the morning, let rise until 3, then pour
on
board and pat until 1 inch thick. Cut with biscuit cutter,
spread on melted butter, putting 2 together, spread on top
with butter, let rise until 6 and bake 15 minutes.
Mrs. M. A. Green.
Always use Gold Medal Flour


92
CRANBERRY MUFFINS.
Cream } cup butter, gradually beat cup sugar into this.
Add 1 egg beaten separately very light, add cup milk; 2
cups sifted flour and sifted again with 2 rounded tsp. baking
powder and 1 tsp. salt. When well mixed, beat in 1 cup
cranberries, cut in halves. Bake 25 minutes in well buttered
Ellen Brooks.
muffin pans.
BLUEBERRY CAKE.
1 pt. blueberries; 1 cup sugar, cup butter; 3 cups
flour; 2 eggs; 1 tsp soda; 1 tsp. cream tartar, or 2 tsp.
baking powder.
Harriet C. Dodge.
CORN BREAD (Fine).
2 eggs; 1 cup sugar; 2 tbs. butter; 1 cup sweet milk;
3 tsp. baking powder; 1) cups flour; cup cornmeal; a
little salt. Should not be much thicker than sponge cake.
Mrs. T. F. Quinby.
GRAHAM MUFFINS.
1 cup graham flour; 1 cup wheat flour; 1 cup sweet
milk; } cup sugar (scant); 1 egg; 3 tsp. baking powder.
Bake in well buttered tins and moderately hot oven. Use
same recipe with 2 cups wheat flour or 1 cup corn meal and
1 of wheat flour.
Mrs. N. S. Davis.
QAT MEAL WAFERS.
13 cups oat meal; 1 cup prepared cocoanut; 1 level tsp.
salt; 1 level tsp. baking powder; 1 cup sugar; 2 eggs well
beaten, then add 1 tbs. melted butter. Drop i tsp. on
buttered tins about 4 inches apart. Leave 1 minute on tin
after taking from oven. Do not allow to cool or they will
break.
Mrs. Longsdorf.
Always use Gold Medal Flour


94
PIN WHEEL BISCUIT.
2 cups flour; 2 tbs. sugar; 4 tsp. baking powder; }
tsp. salt; 2 tbs. butter; 2-3 cup milk. Roll out thin, spread
lightly with butter, sprinkle with sugar and cinnamon;
1 cup raisins; 2 tbs. finely chopped citron. Roll out and
cut 1 inch thick. Lay flat on pan, bake in hot oven.
Mrs. Ella Clark.
ENTIRE WHEAT GEMS.
8 tbs. of entire wheat flour; 2 tsp. baking powder;
1 tbs. sugar; pinch of salt; 2 tbs. melted butter. Add
enough milk to make batter stiff enough to drop from spoon.
This makes 8 gems.
Florence McDonough.
CHEESE STICKS.
1 cup grated cheese; 1 tsp. salt; 2-3 cup flour; 2 tbs. of
milk, 1 cup of fine breadcrumbs; 1 tbs. of butter. Cream
butter and flour, crumbs and cheese. Mix thoroughly ano
add milk. Roll 1 inch thick, cut 1 inch wide; 5 inches
long, and bake in a moderate oven.
Mrs. Frank T. Corriston.
STEAMED GRAHAM BREAD.
2 cups sweet milk; 2 cups graham flour; 1 cup white
flour; 1 cup sugar and molasses, (mix 1 tsp. small) soda,
2 tsp. baking powder. Steam 14 hours. Bake 15 minutes. .
NUT BREAD.
Scald 1 cup rolled oats with 2 cups boiling water; 1
tbs. lard. When cool add i cup sugar, 1 qt. flour, 1 tsp.
salt, į cake compressed yeast dissolved in 1-3 cup warm
water. Let rise over night. In morning add 1 cup flour
and 1 cup chopped nuts. · Beat well, put into two loaf pans,
let rise for at least an hour. Then bake.
Mrs. G. C. Barry..
Always use Gold Medal Flour


98
THE BAKING OF COARSE BREAD.
Bread made with any of the coarser flours needs more
baking powder than white flour bread. Coarse flour yeast
breads must not rise as long as ordinary white bread and
they must be baked longer.
In making white bread you usually let the dough rise
until it is double, put it into pans and let it rise until
double the second time before baking. In the oven it
should not rise much more than an inch. But coarse
breads should rise less in the pans, more in the oven and
should bake nearly half an hour longer than the ordinary
white flour—that is for larger loaves.
CORNMEAL YEAST BREAD.
Proportioned for One Loaf.
14 cups milk and water, 2 tbs. sugar, 1 level tbs. fat, 2
tsp. salt, f cup cornmeal, 2 cups flour, 1 cake compressed
yeast, & cup warm water. Add sugar, fat and salt to
liquid and bring to boiling point. Add cornmeal slowly,
stirring constantly until all is added. Remove from fire,
cool mixture and add compressed yeast softened in 4 cup
warm water. Add 2 cups flour and knead. Let rise until
about double its bulk, knead again and put in pans. When
light, bake in a moderate oven for at least an hour.
BARLEY YEAST BREAD.
1 cup liquid (milk and water), 1 tbs. sugar, 1 tbs. fat,
1 tsp. salt, } cake compressed yeast softened in some of
the liquid, 146 cups barley flour, 2} cups wheat flour.
Soften the yeast in part of the liquid. Combine ingredi-
ents. Mix into a dough. Knead and let rise to double
original bulk. Knead again and put in pan. When again
double in bulk, bake about 45 minutes.
Always use Gold Medal Flour


100
STEAMED SOUR MILK CORN BREAD.
1 pt. corn meal, 1 pt. graham flour, 1 tsp. soda, 1 tsp.
salt, 1 pt. sour milk, 1 cup molasses, fill mold full.
Steam 3 hours, remove cover and brown in oven 15 min.
utes if you wish crust.
Mrs. Fred Robertson.
DATE BREAD.
2 cupfuls thick, sour milk, 1 tsp. soda, 1 egg, 1 cupful
flour, 2 cupfuls rolled oatmeal, 10 tbs. molasses, cupful
chopped dates. Put the oatmeal, soda, flour, dates and a
little salt into pan and mix. Add the milk, molasses and
egg. Beat rapidly until all are thoroughly mixed, pour
into a greased mold, and bake in a quick oven. (This
makes a large loaf.)
BRAN BREAD (2 Loaves).
1 qt. bran, 1 pt. flour, 1 tsp. salt, 1 cup molasses, 1 pt.
sour milk, 1 tsp. soda. Mix 1 soda in milk, mix soda in
molasses. Add raisins or nuts if desired. Mix all to-
gether. Bake 1 hour.
Mrs. R. E. Johnson,
OATMEAL BREAD.
4 cups oatmeal, 2 tsp. salt, 3 tbs. shortening, 1 cup corn
syrup, 4 cups boiling water. Pour water over ingredients
given and let stand till lukewarm. Then add one yeast
cake dissolved in 4 cup warm water. Make stiff dough
with white flour (about 7 cups). Knead well. Let rise
until double in bulk, then knead again and shape into
loaves. Let rise again until almost doubled, and bake in
a moderate oven from 45 to 50 minutes. Chopped nuts
or raisins may be added.
Mrs. W. B. Roberts.
Always use Gold Medal Flour


Cake.
“Beware of the warning
Lest your cake be dough."
GENERAL RULES FOR CAKE MAKING.
In selecting the material be sure to get the winter wheat
flour, known to the trade as pastry flour, for while spring
wheat flour is the best for bread, it is impossible to have per-
fect success, especially with the more delicate cakes, when
this is used. For Angel, Sunshine and all Sponge Cakes
sift flour three or four times before measuring in order to
lighten it. When baking powder is used sift flour once, then
measure, add baking powder and sift until thoroughly
mixed. When cream of tartar and soda is used instead of
baking powder, add the cream of tartar toʻthe egg when half
beaten and the soda to the flour, in the same way as baking
powder is used. Always add the cream of tartar to the
whites of eggs when making cake containing both wbites
and yolks, but beaten separate. When substituting cream of
tartar and soda for baking powder, use in the proportion of
1 tsp. of cream of tartar and a scant half tsp. of soda to 2
tsp. of baking powder which is the required amount for any
cake of ordinary size.
Granulated sugar is the best although some have failed
by using it since it is heavier than the soft sugars, it re-
quires 1-5 less to give the same result. Sugar should be
sifted once to take out any lumps of foreign matter.
Eggs should be fresh and cold. It is immaterial as to
the kind of beater used in beating the yolks, only that
they are beaten thoroughly to a quick froth. Very few
take the time to beat them as they should be and conse-
quently the cake is heavy and has the strong taste of the
Always use Gold Medal Flour


104
eggs which would not be the case were the yolks thoroughly
beaten. Rotary beaters do not fill the air cells but toughen
the egg; therefore the cake will not raise to the required
lightness and will be tough. Especially is this true in Angel,
Sunshine or Sponge Cake.
To cream butter and sugar, especially when the butter
is hard, warm the sugar slightly, this will soften the butter
without melting it and will save time and labor.
In mixing cakes there are two rules which are very im-
portant and should be remembered. The first applies
to cakes containing butter and milk; they should be stirred
or beaten thoroughly, especially after the flour is added.
The second applies to Sponge Cakes and includes all cakes
that do not contain butter or milk; these should never be
stirred, but sugar and other ingredients beaten in being
careful to beat up to keep the batter light, and the flour
should be added last and folded lightly through, being careful
not to overdo this for every stroke of the spoon after the
flour is added tends to toughen the batter. This is one
cause of so many tough sponge cakes. All cakes should be
baked in ungreased molds, and all the loaf cakes excepting
those containing fruit or nuts, should be inverted and allowed
to hang in the mold to cool, which is the only way known to
keep them from settling. In this way cakes do not require
as much flour or to be made as stiff as in the old way and are
far more delicate.
The last important part is the baking which with a
little care can be easily mastered. The rule is to allow
the cake to raise to the desired lightness before browning
over, then increase the heat and bake as fast as possible
without burning; therefore the lighter the batter, when put
into the oven the hotter the oven can be.
Always use
use Gold Medal
Medal Flour


106
FRUIT CAKE.
2 cups sugar, 1 cup butter, 2 cups flour, 3 cups raisins,
3 cups currants, 6. eggs, 1 grated nutmeg, 1 tbs. mace and
cinnamon, 1 tsp. soda, 1 wine glass wine or brandy, lb.
citron. Bake 3 hours in a very slow oven.
Mrs. Charles Burwell.
ROSE CREAM CAKE.
2 cups sugar, 1 scant cup butter, 1 cup milk, 3 cups
flour, whites of 8 eggs, sift the pastry flour 5 times,
2 large tsp. of baking powder well mixed through the flour.
Bake in 3 layers, coloring the middle layer pink with fruit
extract. Boiled icing, flavored slightly with extract of rose.
Mrs. E. W. Ensign.
WHITE FRUIT CAKE.
6 eggs, 2 cups white sugar, 1 cup butter, 1 cup sweet
milk, 3 cups flour, 2 tsp. baking powder, 1 lb. raisins, 1 cup
of figs, 1 cup candied cherries, bits of orange peel, juice and
grated rind of lemon.
Mrs. R. A. Ensign.
FRENCH LOAF CAKE.
2 cups sugar, 1 cup butter, 1 cup lard, 2 cups milk,
cup raisins, 1 cup citron, 2 tsp. lemon, pinch salt and a little
nutmeg, 4 cups flour, 3 tsp. baking powder.
Mrs. A. P. Mather.
SHORT CAKE.
1 pt. flour, little salt, 2 tsp. baking powder, 2 tbs. butter,
1 cup milk. Mix like biscuits. Bake in 2 layers with butter
spread between.
Mrs. W. J. Moorhead.
Always use Gold Medal Flour


109
JELLY ROLL.
Put 3 eggs in a dish and add: 1 cup sugar, 1 cup flour,
1 heaping tsp. baking powder, 1 cup cold water. Beat
until thin and bubbling, then add flavoring. Bake in 2
pans. Spread with jelly and roll. Mrs. Charles Burwell.
EGGLESS APPLE-SAUCE CAKE.
Cream together cup butter and 1 cup sugar. Add 11
cups apple sauce and 3 cups flour, 2 level tsp. soda dissolved
in 1 tbs. water. Mix thoroughly and add 1 tsp. cinnamon
and 1 tsp. nutmeg. 1 cup chopped raisins and juice of 1
lemon. Bake in loaf in moderate oven.
ALMOND CAKE.
1 cup sugar, 1 cup butter, 3 eggs, 2 cups flour, 1 cup
milk, 11 tsp. baking powder. Flavor with almond and bake
in two layers.
FILLING: - pt. cream, 2 egg yolks, 2 tbs. sugar, 1
large tsp. cornstarch. Cook well and when cool flavor with
almond and add chopped almonds that have been blanched.
FROSTING:-1 cup sugar, i cup water. Cook till it
balls in cold water. Beat into the white of 1 egg. Flavor.
C. M. H.
WHITE CAKE.
2 cups sugar, 1 large spoon of butter, 2 cups flour, 1 tbs.
cornstarch, 1 cup water, 1 tsp. soda, 2 level tsp. cream of
tartar, whites of 5 eggs. Bake in two layers and put to-
gether with boiled frosting. If desired 1 cup of chopped
peanut meats can be added to iceing between layers. Cream
butter and sugar together. Add the quantity of flour and
cornstarch with cream of tartar, then add cup of water in
which soda has been dissolved. Next add balance of flour
and lastly the beaten whites of eggs. Stir well but do not
beat. Flavor to taste. Bake in a moderate oven.
Mrs. Walter H. Cobban.
Always use Gold Medal Flour


111
ANGEL CAKE.
Whites of 8 large eggs or nine small ones, 15 cups granu-
lated sugar, 1 cup of flour (any good pastry flour), 1 tsp.
cream of tartar, a pinch of salt, added to eggs before whip-
ing. Flavor to taste. Directions:--Sift measure and set
aside sugar and flour. Whip eggs to a foam, add cream of
tartar and whip until very stiff, add sugar and beat in.
Then flavor and beat in, then the flour and fold it lightly
through. Put into an angel food tin, put in a cool oven until
dough raises to top of pan, increase the heat and brown.
Use the yolks of eggs for salad dressing for two chickens or
for Gold Loaf Cake.
Louise Burnwell.
DATE LOAF.
1 lb. dates, 1 lb. English walnuts, 1 cup sugar, 1 cup
flour, pinch of salt, 4 eggs beaten separately, 2 tsp. vanilla,
2 tsp. baking powder, 2 tbs. brandy. Bake 90 minutes.
Keeps as well as fruit cake.
Mrs. Chas. Oliver.
A QUICK CAKE.
2 eggs, 1 cup of sugar, 1 tbs. of butter, } cup of milk or
cream, 1 cup of flour before sifting, 1 heaping tsp. of baking
powder in flour, stir all together briskly a few minutes, bake
2 cakes in hot oven, can be baked and ready for table in
20 minutes.
Mrs. O. C. Calhoun.
SPONGE CAKE.
4 eggs, whites and yolks beaten separately, then together
thoroughly, 1 cup sugar well beaten in, 1 cup potato flour
with 1 tsp. baking powder folded in. Bake in angel food tin
about 40 minutes in moderate oven. Add pinch salt and
flavoring.
Mrs. Arthur Mather.
Always use Gold Medal Flour


116
THANKSGIVING CAKE.
3 eggs, 1 cup butter, 14 cups sugar, 1 cup sweet milk,
21 cups flour, 11 tsp. baking powder, 1 lb. citron cut fine, 1
tsp. lemon extract. Cream the butter and sugar. Separate
the eggs. Add the beaten yolks, then milk. Sift the baking
powder with the flour and add flour and extract. Add citron
and lastly fold in beaten whites of eggs. Bake in 3 layers.
Whites of 2 eggs for icing, 2 cups of sugar and tsp. lemon
extract. Boil the sugar with a little water until it spins a
thread. Add the beaten whites of the eggs and beat until
thick enough to spread. Add flavoring.
WHITE LADY CAKE.
1 cup butter (scant), 11 cups granulated sugar sifted,
1 cup cold water, 3 even cups flour sifted 3 times before
using, 2 rounded tsp. baking powder, whites 4 eggs, flavoring.
Cream the butter and sugar, add į of the water with 1 cup
flour, beat thoroughly, add second cup flour, continue beat-
ing, into the last cup flour is sifted the baking powder and
add as the others, then the rest of the water, flavor and fold
in the stifly beaten eggs.
Mrs. Paul Schmitt.
WHITE CAKE.
1 cup butter, 11 cups sugar, 2 cups flour, nearly 1 cup
sweet milk, heaping tsp. baking powder, whites of 4 eggs
well beaten, flavor with almond, or add 1 cup English wal-
nuts, cut fine.
Mrs. E. W. Ensign.
WHITE CAKE.
1 cup sugar, 1) cups flour, 1 rounding tsp. baking powder.
Put into a cup whites of 2 eggs. Fill cup half full of soft
butter. Then fill cup with milk. Add flavoring and beat
all ingredients 5 minutes.
Mrs. Hugh Wakefield.
Always use Gold Medal Flour


117
BUTTER FILLING FOR LAYER CAKE.
1 lb. freshened butter, 2 cups powdered sugar, yolks of
2 eggs. Cream butter and sugar thoroughly, then add the
eggs and 2 tbs. of cream. Flavor to taste. Cream all well
together,
Mrs. D. H. McMullen.
WHITE LAYER CAKE.
2 cups of sugar, 1 cup (small) of butter, 1 cup milk, 21
cups of flour (measure before sifting), 4 eggs (the whites),
2 tsp. baking powder. Bake in 3 cakes.
ICING:-17 cups sugar, 2 eggs (the whites), 3 tbs. of
water. Boil sugar and water together until syrup threads
when dropped from spoon. Add the eggs beaten to a stiff
froth and beat until stiff enough to spread nicely. Flavor
with vanilla or rose.
Alma R. Holland.
WALNUT FARINA CAKE.
Yolks of 6 eggs beaten with 1 cup sugar, i cup walnut
meats, i cup Farina, 1 tsp. baking powder, sifted with
Farina, add whites beaten very stiff. Beat batter well.
Bake in 2 layers, put whipped cream between.
C. M. Cumbow.
LADY BALTIMORE CAKE.
1 cup butter (scant), 1} cups granulated sugar (sifted),
1 cup cold water, 3 even cups of flour (sifted 3 times before
measuring), 2 rounded tsp. of baking powder, whites of 4
eggs. Flavor withị tsp. of almond extract and į tsp. vanilla
(mixed). Cream the butter and sugar, add } of the water
with 1 cup of the flour, beat thoroughly and add second cup
flour, continue beating; into the last cup of flour sift the
baking powder, and add as the others, then the rest of the
water, flavor and then cut and fold in the stifly beaten
whites very carefully. This will make 3 layers 12 inches
square, or 2 layers 14 inches square. Layer cakes require a
hotter oven than loaf cakes. Use pastry flour.
Always use Gold Medal Flour


120
SILVER CAKE.
The whites of 8 eggs, 2 cups sugar, cup butter, f cup
milk, 3 cups flour, 1 tsp. cream of tartar, 1 tsp. soda. Flavor
with rose or vanilla.
Mrs. Woodrow Wilson.
"First Lady of the Land."
MARBLE CAKE.
1 cup sugar, 1 cup butter, 2 cups flour, 1 cup milk, 1
level tsp. soda, tsp. cream of tartar, whites of 3 eggs.
Always put whites well beaten the last thing. Divide
mixture and to one part add: 1 tsp. cinnamon, 1 tsp. nut-
meg, 1 tsp. cloves. Add some raisins if desired.
Fannie Mather.
SOFT GINGER BREAD.
1 cup sugar, 1 cup sour milk, 1 cup New Orleans Molasses,
11 cup pastry flour or (bread flour), 1 level tsp. soda, 1 heap-
ing tsp. ginger, 1 rounding tsp. cinnamon, 1 egg, 1 cup very
soft butter. Put all ingredients into a bowl and beat 5
minutes.
WALNUT TORTE.
Beat yolks of 6 eggs until thick and creamy, add 1 cup
granulated sugar. cup cream of wheat, i cup crushed
toast, 1 cup finely chopped walnuts, add 6 stiffly beaten
whites of eggs. Bake in 3 small layers 20 minutes. Spread
raspberry jam between 2 layers. Cover top and sides with
whipped cream, sweetened and flavored. Mrs. Pierce.
CHOCOLATE ICING.
1 cake German sweet chocolate, 1 cup confectioner's
sugar, 1 egg, 2 tbs. sweet cream. Vanilla flavoring added
after cooking. Mix in order given. Beat egg without
separating. Set bowl in boiling water on range until all is
dissolved. Apply an inch thick on cake.
Miss G. I. Chase.
Always use Gold
use Gold Medal Flour


123
HONEY CAKES.
3 eggs, heaten together, } cup honey, 4 cup sugar,
cup chopped almonds, 14 cups flour, 3 tbs. melted choco-
late, 1 tsp. each cinnamon, cloves, nutmeg, salt, 1 tsp.
baking powder. Spread in a pan. Cut in bars when
partly cold. Bake in moderate oven.
QUICK ICEING.
1 cup powdered sugar, 1 heaping tbs. of cocoa, hot coffee
enough to spread, flavor with vanilla ; beat.
Mrs. H. L. Wakefield.
FRUIT CAKE.
Butterless, Egglese, Milkless—(2 loaves.)
2 cups sugar, 2 cups water, 2 heaping tbs. drippings, 1
lb. seeded raisins. Boil together for 10 minutes, cool. Add
3 cups of flour, measured before sifting, 1 tsp. of cinna-
mon, 1 tsp. cloves, 1 tsp. nutmeg, 1 tsp. soda (rounded),
dissolve in hot water. Bake in moderate oven.
Mrs. C. C. O'Brian.
PEPPER NUTS.
1 pt. corn syrup, 1 pt. N. 0. molasses, 1 lb. shortening,
1 lb. brown sugar, 2} lbs. flour, 1 tsp. soda, 2 tsp. cinna-
mon, 4 tsp. cloves, 4 lb. citron (cut fine), 1 lb. almonds
(chopped fine), 1 lemon grated, rind and juice. Warm
syrup, add shortening and lemon, and rest of ingredients
in order given. Mix soda in flour. Cut into very small,
thick cookies.
CHOCOLATE CAKE–With Barley Flour.
1 cup sugar, butter size of egg, 1 cup molasses, 1 cup
boiling coffee, 1 egg, put in before coffee, 1 tsp. nutmeg,
1 tsp ginger, 1 tsp. cloves, 2 tsp. soda put in the hot coffee,
pinch salt, 24 cups barley flour, 1 sq. chocolate (melted).
Mrs. J. R. Hughes.
Always use Gold Medal Flour


Cookies and Doughnuts
“He's lost every hoof and hide, I'll bet a cookie.”
-Bret Harte.
"An enormous dish of balls of sweetened dough, fried in
hog's fat, and called doughnuts or olykaoeks.”—Irving.
GERMAN ALMOND COOKIES.
Whip whites of 6 eggs to a stiff froth, add 1 lb. granulated
sugar, 1 lb. of finely chopped almonds, 1 tsp.cinnamon, grated
rind of 1 lemon, drop from tsp. on a buttered tin and bake
slowly hour.
Mrs. Pierce.
oven.
MARGUERITE RECIPE.
11 tbs. granulated sugar, 11 tbs. powdered sugar, 1 tsp.
lemon juice, white of 1 egg unbeaten, 1 cup chopped walnuts.
Mix well together and spread on crackers; brown in a hot
Mrs. Lugsden.
HERMITS.
14 cups brown sugar, 1 cup butter, 2 eggs, 1 cup chopped
raisins, 2 tbs. milk, cinnamon, cloves, nutmeg, 1 tsp. salera-
tus.
Mrs. John F. Willis.
CHOCOLATE BARS.
{cup butter, 1 cup sugar, 2 eggs, 1 level cup pastry
flour or scant cup ordinary flour, 2 sq. Baker's chocolate, 1
cup walnut meats chopped. Cream, butter and sugar, add
eggs beaten together, add flour. Melt chocolate and add,
mixing thoroughly. Add walnut meats. Spread about i
inch thick in buttered tin and bake hour in very slow
oven. This should be a little sticky when first baked. Cut
into bars.
Mrs. C. E. Yeoman.
Always use Gold Medal Flour


126
PITTSBURG COOKIES.
2 cups sugar, 1 cup butter, 1 cup rich sour cream, 2 eggs,
5 cups flour, 1 tsp. soda, pinch of salt and a little nutmeg.
Roll cookies very thin, sprinklè a little sugar on top and bake.
Mrs. Walter Cobban.
FLORIDA COOKIES.
2 cups brown sugar, 1 cup butter, 3 eggs, 1 grated nut-
meg, 3 cups flour, 2 cups seeded raisins, 1 tsp. soda (dis-
solved in į cup hot water). Drop from a spoon and bake in
a moderate oven.
Mrs. J. C. Buchanan.
GINGER COOKIES.
1 cup molasses, 1 cup sugar, 1 cup melted butter, 2 eggs,
scant į cup boiling water, 1 tsp. soda, 1 tsp. ginger. Let
this bætter cool then add flour to mix very soft. Roll out
or drop from spoon on greased pans.
Mrs. C. H. Burwell.
GINGER COOKIES.
1 cup sugar, 1 cup shortening, 1 cup molasses, 1 cup
sour cream with 1 tsp. soda, 1 tsp. ginger, 1 tsp. cinnamon,
1 tsp. cloves. Flour to make medium thickness. I always
roll out dough and make a tester first. If very rich cream
is used cup shortening is plenty. Pinch salt.
Mrs. Arthur Mather.
cream.
VER, RICH DELICIOUS COOKIES.
1 lb. butter, i lb. sugar, 3 yolks of eggs, 1 lb. flour, 3 tbs.
Mix all together on a board and roll out very thin,
cut in shapes and sprinkle nuts or cocoanut on top. Any
flavoring. These bake very quickly. Mrs. G. Norstrom,
Always use Gold Medal Flour


127
BROWNIES.
1 cup sugar, 4 cup butter, 2 eggs, 1 cup nuts, 2 sqs.choco-
late melted, 1 cup flour, pinch of salt. Cream, butter and
sugar, add eggs well beaten, then nuts and melted chocolate.
Flour and salt last. Do not mix too stiff. Drop by tsp.
on greased tin a little distance apart. No soda or baking
powder required. This will make 4 dozen.
Mrs. J. C. Moodey.
MACAROONS.
Whites of 2 eggs, 11 cups almond powder. Mix the
almond powder gradually with the unbeaten whites of eggs.
The mixture should be thick enough to look somewhat rough.
Add more powder to thicken, if it is not sufficiently thick.
Bake on unbuttered paper. Drop the macaroon mixture
on the paper, allowing 1 tsp. for each macaroon. Bake in a
very slow oven for 15 minutes, or until a delicate brown.
The time should not exceed 20 minutes. When done, place
paper on a wet board and allow it to stand for a few minutes,
then remove macaroons from paper. When cool, place in a
tin box or a mason jar. They should be kept several days
before using.
JUMBLES.
1 lb. butter, 1 lb. sugar, 2 eggs, ß nutmeg, { lb. flour.
Sift tho spice with the flour. Cream the butter, add the
sugar gradually and cream again. Add the eggs unbeaten
and stir until light. Add the flour slowly and mix well.
Place 1 tsp. of dough on a smooth baking sheet and bake in
a hot oven until the edges are a delicate brown. Do not
put the cakes too close together. Remove from the sheets
as soon as they are taken from the oven.
Always use Gold Medal Flour


128
GRAHAM COOKIES.
1 cup sugar, i cup butter, 1 cup sour milk, 1 tsp. soda,
spices to taste. Stir stiff with graham flour, use white to
roll out, mix quite soft.
Mrs. J. C. Sterling.
DATE AND WALNUT BARS.
2 eggs beaten separately, cup sugar, 3 heaping tbs.
flour, 1 level tsp. baking powder, k tsp. salt, 1 cup dates cut
in small pieces, 1 cup broken walnuts. Put dates and
walnuts through the meat grinder. Mix them with the
sugar. Add the beaten yolks and beat. Then add the
whites. Sift the baking powder and flour thoroughly, add
to mixture and beat thoroughly. Bake in a thin sheet and
cut in bars when cold.
Mrs. George F. Burwell.
CREAM PUFFS.
1 cup hot water, 1 cup butter. Boil these together, then
stir in while boiling 1 cup flour. Let mixture cool and then
add 3 eggs not beaten. Mix well and drop on buttered tins.
CREAM FOR PUFFS:2 cups milk, 1 cup sugar, 1
egg, 2 tbs. flour. Stir all together and stir into milk while
boiling. Flavor with vanilla. Add pinch salt. When
cakes are cool open on side and fill. Mrs. Arthur Mather.
MOLASSES SNAPS.
1 cup butter, 1 cup sugar, 1 cup molasses, 1 tsp. soda,
1 tbs. vinegar, (vinegar on soda.) Mix stiff with flour, roll
thin and bake in hot oven. Mrs. Charles H. Burwell.
POUND COOKIES.
1 lb. flour, lb. butter, 1 lb. sugar, yolks of 3 eggs, 3 tbs.
cream, flavoring. Mix all together at once.
Roll out very
thin. Bake a small sheet of dough and crumple up with
sugar to sprinkle on top of cookies before baking them.
Mrs. Oscar Lund.
Always use Gold Medal Flour


130
WHITE COOKIES.
2 cups granulated sugar, 2-3 cup butter or lard (I use half
lard), 1 cup sour cream, 1 tsp. soda (small) into cream, pinch
salt, 11 tsp. baking powder in flour, flour enough to mix soft,
flavor with nutmeg, sprinkle sugar over top before baking.
Mrs. J. R. Hughs.
LOVE IN A TANGLE.
2 eggs beaten separately very light, 2 tbs. powdered
sugar, little salt, 2 tbs. thick sweet cream, flour to roll very
thin. Cut in long narrow strips and fry like doughnuts.
Dust with powdered sugar.
Mrs. J. W. Campbell.
SANDTARTS. (Sandplattchen.)
lb. sugar, 1 lb. flour, 1 lb. butter, 3 eggs, 11 tsp. baking
powder, grated rind of 1 lemon, 1 tsp. vanilla extract. Roll
out and cut into small cakes. Mrs. William De la Barre.
ROLLED OATS MACAROONS.
11 cups rolled oats, 1 egg, 2 tbs. cream, 2 milk, 2 water,
let stand until the oats have soaked up the moisture, then
add 1 cup powdered sugar, 1 tsp. cinnamon, 1 tbs. melted
butter, add enough whole wheat flour to make stiff and 2
tsp. baking powder. Make into balls as large as walnuts
and flatten slightly. Bake in moderate oven.
Mrs. Kessing
OATMEAL COOKIES.
2 cups flour, 1 cup oatmeal, 1 cup sugar, 1 cup lard
rubbed together, 1 tsp. soda, 1 tsp. salt, 1 cup water or
enough to wet the dough. Roll very thin and bake in a
quick oven.
Mrs. Quinby.
Always use Gold Medal Flour


131
OATMEAL DROPS.
1 egg beaten light, add į tbs. melted butter, 1 cup sugar,
1 tsp. baking powder, 14 cup uncooked oatmeal, flavoring
and salt. Drop very far apart on baking tins, not over a
tsp. in each, bake in slow oven.
Mrs. Strange.
ROCKS.
2 cups brown sugar, 1 cup butter, 3 eggs, į cup sweet
milk, boil it and stir in 1 tsp. level full soda, 1 cup English
walnuts, 1 lb. seeded raisins, 3 cups of flour, 1 tsp. each of
cloves, cinnamon, nutmeg and allspice. Flour the nuts and
raisins. Stir together well and drop by tsp. in buttered pan
to bake.
Mrs. C. H. Burwell.
ROCKS.
2 cups sugar, 1 cup sour milk, 1 cup butter, 2 eggs, 1 tsp.
each cinnamon, nutmeg and cloves, 1 tsp. soda, 1 tsp. salt,
1 cup walnut meats, 3 cups flour. Cream butter and sugar,
then add well beaten eggs, spices and soda dissolved in milk.
Then walnut meats and flour, 1 cup seeded raisins, chopped.
Will be quite stiff. Drop by tsp. on greased tins and bake
in moderate oven.
Mrs. F. A. Hanscom.
SPRINGELE.
7 large eggs, whites beaten to a froth, and the yolks
beaten light, mix all together with 2 lbs. pulverized sugar,
stir for 1 hour, then add enough flour to make a soft dough.
Roll and cut into small cakes. Let stand over night. In
the morning sprinkle a few anise seed in the pans that you
bake the cakes in. Bake slowly.
Mrs. William De la Barre.
Always use Gold Medal Flour


133
HICKORY WAFERS.
Beat 2 eggs until light, then add } lb. brown sugar that
has been rolled fine, 1 lb. chopped walnut meats, 5 tbs.
flour, pinch of salt, 1 tbs. baking powder. Drop small
spoonsful far apart on buttered pans. Bake until light
brown.
Mrs. John Jinks.
DOUGHNUTS (Without Shortening).
11 cups light brown sugar, 1 egg, 1 cup sour milk, a little
salt, 1 grated nutmeg, tsp. soda dissolved in a little hot
water, flour to make soft dough. Cut into cakes and fry
in hot lard.
Mrs. T. F. Quinby.
RAISED DOUGHNUTS.
1 heaping qt. stiff bread dough, 1 coffee cup sugar, i
cup shortening, 3 eggs, cinnamon and nutmeg.
Mrs. Charles Burwell.
DOUGHNUTS.
1 cup sugar, 2 eggs well beaten, 1 small tbs. lard (melted),
1 cup sour milk in which dissolve 1 tsp. (small) soda, salt,
1 tsp. baking powder in flour, nutmeg, flavor, mix soft.
Mrs. J. R. Hughs.
DOUGHNUTS.
2 eggs, 11 cups sugar, 4 tbs. melted lard, 1 cup sweet milk
2 heaping tsp. baking powder, a little nutmeg, a pinch of
salt. Flour to make a very soft dough. Mrs. Gould.
DOUGHNUTS WITHOUT EGGS.
1 cup sour milk, 1 cup sugar, 1 tsp. soda, 2 tsp. melted
butter, little salt and spice. Mrs. John F. Willis.
Always use Gold Medal Flour


134
DOUGHNUTS (with potatoes).
2 small potatoes boiled and mashed with a piece of
butter the size of a walnut, 1 cup sugar, 2 eggs, 1 cup sweet
milk, add flour to make a soft dough, 3 tsp. of baking powder.
Mrs. Fred Darling.
KRAPFEN or BERLINER PFANN-KUCHEN.
Melt 1 lb. butter and let it cool, stir in the yolks of 10
eggs and 5 tbs. of pulverized sugar. Stir this for of an
hour in one direction. Add one yeast cake (compressed),
which has been dissolved in ipt. of warm milk and enough
warmed flour to make a soft dough. Work the dough until
it blisters and then cut into small cakes with a cake cutter.
Cover with a cloth and let get light. Fry in deep, hot lard.
If you want to fill them do not cut the cakes as thick as it
takes 2 layers for this. Put some jam on and cover the
second piece.
Mrs. William De la Barre.
KRAPFEN.
1 cup milk, 1 yeast cake dissolved in milk, enough flour
to make a sponge. Set to rise and when light add 1 lb.
pulverized sugar, yolks of 6 eggs, i pt. of warm thin cream,
2 tbs. rum, 1 lb. melted butter, 1 lemon rind grated, a little
salt and enough warm flour to make soft dough. Knead
until it blisters, let rise. When light cut into cakes and let
rise again. Fry in deep fat. These also may be filled.
Mrs. William De la Barre.
JIMMIE'S DOUGHNUTS.
2 tbs, melted butter, 2 eggs beaten, 1 cup sugar, 1 cup
sour milk, 1 tsp. soda (in milk), 2 tsp. baking powder, 2
good cups flour, salt and nutmeg; mix. Put in ice box
over night before frying.
Mrs. Jas. Burnes.
Always use Gold Medal Flour


138
CHERRY CHARLOTTE.
Soak 1 oz. gelatine in 1 teacup of milk. Beat yolks of
5 eggs into { lb. powdered sugar, add 1 cup of milk, cook
until it begins to thicken. Take from the fire and add
the gelatine, then strain into a large pan. Place where it
will set quickly. When it begins to set add the whites of the
5 eggs well beaten, i pt. of whipped cream, i cup of cherry,
or vanilla. Serve with whipped cream.
Mrs. Fred Robertson, Wichita.
BURNT ALMOND CHARLOTTE.
1 cup of sweet almonds, blanched and chopped fine, i
box gelatine, soaked 2 hours in i cup of cold water; when
gelatine is sufficiently soaked put 3 tbs. of sugar into a
sauce pan over the fire and stir until it becomes liquid and
looks dark. Then add the almonds to it and stir 2 minutes
more. Turn it out on a platter, set aside to cool. After
they become cool enough break them in a mortar; put them
in 11 cup of milk and cook again for 10 minutes. Beat to-
gether the yolks of 2 eggs with a cupful of sugar and add to
cooking mixture, also add gelatine. Stir until it is smooth
and well dissolved. Take from the fire, set into a basin of
ice water, and beat it until it begins to thicken. Then add
to that 2 qts. of whipped cream; turn the whole carefully
into molds, set on ice to become firm. Sponge cake may be
placed around mold if desired. Serve with whipped cream
Half of this recipe serves 20; be liberal with almonds.
Mrs. Fred Robertson, Wichita.
PUDDING SAUCE.
1 cup sugar, i cup butter, 1 egg, juice of 1 lemon, or ;
cup water with tsp. cinnamon, 1 cup water. Beat well and
cook until clear.
Mrs. Fred H. Boardman.


140
BREAD PUDDING.
2 cups of bread crumbs, 1 cup of raisins, 1 cup of
molasses, 1 tbs. of melted butter, 1 tsp. soda in 1 cup boiling
water, and 1 tsp. baking powder, nutmeg and cinnamon in 1
cup of flour, 1 egg. Steam 2 hours. The virtue of this
pudding lies in the fact that the last is as good as the first, as,
by re-steaming, it tastes as fresh as when first made
Mrs. George H. Rentz.
CHRISTMAS PUDDING.
Slice a loaf of baker's bread. Cut off the crust. Have
slices medium thick. Butter each well. Take a cake tin,
fit the bread into it in layers and sprinkle with seeded
raisins between the layers. When the tin is filled make a
sweet custard of 5 or 6 eggs to 1 qt. of milk and season with
grated nutmeg. Pour over the bread, filling the tin. Press
down and put a weight on to keep under custard. Let
stand over night. In the morning if the custard has been
absorbed add enough more to cover. Bake in rather slow
oven about an hour or until it puffs up and is nice light
brown. Serve with or without sauce. Mrs. T. F. Quinby.
BLUEBERRY PUDDING.
1 egg, butter size of an egg, 1 cup sweet milk, 1 cup
sugar, 1 heaping tsp. baking powder, a little salt sifted in
flour, flour to make a very stiff batter. Add 2 cups of fresh
blueberries. Fold in carefully so as not to crush. Steam
until a straw comes out clean. This may be baked in a tin
or in gem pans. Served hot with butter. Any pudding
sauce may be used.
Mrs. Quinby.


146
TIPSY PARSON.
Have some sponge cake cut in cubes. Make a soft
custard of 2 eggs and pt. of milk, sweeten to taste. Have
ready a cup of orange juice and a cup with brandy. Into
sherbet cups or glasses, in whichever you prefer to serve,
place a cube of cake which has been dipped in orange juice,
then 1 dipped in brandy alternately. When you have 1
layer in the glass, pour in a little custard, now cake again
and the custard until full, with custard on top, then finish
with whipped cream and lastly a few chopped almonds.
Mrs. J. J. Gerber.
VEGETABLE PLUM PUDDING.
1 cup each of grated carrots, raw potatoes and apples,
1 cup chopped suet, 1 cup raisins, 1 cup sugar, 2 cups flour,
pinch of salt, 1 tsp. soda, spices to taste (cinnamon and
cloves), steam 3 hours or more. Sift the flour, soda and salt
together, add the raisins, mix the carrots, raw potatoes
apples and suet, add to the flour and spices.
SUET PUDDING.
1 cup chopped suet, 2 eggs, 1 cup molasses, then fill
butter cup full of C. sugar, 1 cup currants, 1 cup raisins.
Chop peeling of half a large orange very fine. 1 cup sweet
milk, 1 tsp. soda in a little water, 1 tsp. baking powder in
3 cups of flour, or more if needed, 1 tsp. cinnamon, 1 tsp.
nutmeg, 1 cup English walnuts and preserved cherries.
Mrs. H. G. Swirles.
BROWN PUDDING.
1 cup molasses, 1 cup sweet milk, 1 cup suet chopped fine
or cup melted butter, 1 cup raisins, 2) cups flour, 1 tsp.
soda. Mix well, salt and spice to taste and steam 2 hours,


147
BAKED APPLE DUMPLINGS.
Make a piecrust of 2 heaping cups of flour and 1 scant
cup of lard, a little salt, cut the lard into the flour with a
knife. Add enough cold water to make a soft dough (about
a cup). Use a knife to mix. Roll out medium thick and
cut in squares. Peel, quarter and core the apples. Put 4
quarters together and fill with sugar and a little cinnamon.
Wet the edges of the crust and fold over. Set in tin to bake.
Do not let them touch. Serve with a sauce.
HARD SAUCE.
Cream 1 cup sugar, 1 cup butter, add lemon juice, a
little nutmeg and brandy if desired. Put the mixture
through pastry bag to form roses. Garnish pudding with
them.
Mrs. C. M. Carlaw.
CARAMEL PUDDING.
2 cups brown sugar melted, 2 heaping tbs. of corn starch
dissolved in 4 cup cold water, 14 cups boiling water. Cook
about ten minutes. Add nuts and pour in mold. Serve
with whipped cream.
Mrs. E. P. Mather.
COTTAGE PUDDING.
1 cup sugar, butter size of large egg, 1 cup sweet milk,
1 egg, little nutmeg, 1 pt. flour, 3 tsp. baking powder. Bake
as cake and serve hot with sauce.
SAUCE FOR COTTAGE PUDDING.
Rub 1 tbs. flour in a little cold water till smooth. Pour
into 1 pt. of boiling water, cook until clear, stirring con-
stantly. Add a cup of sugar, a little salt and grated nutmeg.
Strain,
Mrs. T. F. Quinby.


150
WATERMELON DESSERT.
Cut pineapple into dice and let stand over night in sugar.
In morning cut the red part of watermelon in dice and add to
pineapple, equal parts. Let stand 1 hour. Fill champagne
glasses with the fruit, pour over it the juice, with the juice
of maraschino cherries. Set in ice till chilled. Place a
cherry on top and serve.
Elizabeth Hood.
SPONGE BATTER.
1 pt. milk in double boiler, 1 pt. milk mixed smooth with
1 cup flour and then added to hot milk, cook 4 minutes.
Take off fire and add 2 or 3 tbs, butter and 2 tbs. sugar.
Let cool a little and stir in 3 beaten yolks. Beat whites,
and fold in last. Put in pan of water and bake 20 or 30
minutes in oven. Delicious served with strawberry or rasp-
berry sauce.
Mrs. Charles D. Smith,
ITALIAN SWEET.
1 small can shredded pineapple, 1 lb. marshmallows
(quartered), 1 lb. almonds (cut lengthwise). Lay in pine-
apple all night. 1 pt. cream (whipped stiff), fold in, top off
with cherry.
Mrs. Chas. Sandborn.
TRANSPARENT APPLES.
6 apples, 11 cups sugar, 1 cup water. Core and pare
apples which hold together, simmer sugar and water until a
thin syrup, add apples, cook slowly until transparent, turn
the apples over and cook the other side the same. Put the
apples in a dish, pour over the syrup and serve cold. A
few slices of lemon or nutmeg may be added.


151
TURKISH DELIGHT.
3 small square cakes of Philadelphia cheese and 2 butter
patts, thoroughly creamed together; i pt. bottle stuffed
olives chopped fine. Season with paprika and a dash of red
pepper. This is delicious used for sandwiches, spread this
as butter.
Mrs. D. H. McMullen.
SIMPLE DESSERT.
Take as many wine glasses as you have people, half
fill with powdered macaroons, cover with grape jelly and on
that put a heaping tbs. of whipped cream. Clara Willis.
DESSERT.
Baked bananas. Pull down a section of the skin of
each banana, loosen the pulp from the skin, remove all
coarse threads and return the pulp to the skin in the original
position; lay the bananas as they are in baking dish and
bake in a hot oven until the skins are black. Remove the
pulp from the skin without injury to shape, bend in half
circle and put in serving dish, sprinkle with powdered sugar
and finely chopped pistachio nuts.. Mrs. G. Norstrom.
PEPPER PUDDING.
1 egg, 1 cup suet, chopped fine, i cup sweet milk, 2 stsp.
salt, 2 tsp. pepper, 2 small tsp. baking powder, flour to make
a stiff batter. Steam one and one half hours. Serve with
roast beef.
Mrs. W. J. Byrnes.
DATE PUDDING.
1 cup chopped dates, 1 cup chopped nuts, 2 eggs, 1 cup
sugar, cup flour, 2 tsp. baking powder. Bake in slow oven
thirty-five minutes. Serve with whipped cream.
Mrs. W. J. Byrnes.


153
DRESDEN CHOCOLATE CRUMBS.
Mix 1 cup of stale bread-crumbs, cup grated un-
sweetened chocolate, 2 tbs. sugar, and tsp. salt. Put in a
pan and bake in a moderate oven until the chocolate is melted
and crumbs are thoroughly heated. Fill individual paper
cases 2-3 with the mixture and top with whipped cream
sweetened and flavored with vanilla.
SAUCE FOR PUDDING.
cup butter, 1 cup sugar, 11 tsp. flour, 2 cups water.
Mix sugar and flour and then melt with butter. A pinch of
salt added, then the water and boil. Season to taste. Boil
to thick syrup.
CHARLOTT'S VANILLA CREAM PUDDING.
Will Serve 12.
Yolks of 3 eggs, 1 cup sugar (scant), 1 pt. whipped
cream, 4 pkg. gelatine, dissolved in f cup cold water, f pt.
plain cream. Stir sugar and yolks to a light cream. Add
gelatine, cream and 1 tsp. vanilla extract. Beat well.
Now fold in whipped cream. Put in wet mold, serve cold
with fruit juice.
CHARLOTT'S RICE PUDDING.
Use formula for Almond pudding, substituting rice for
almonds. Take 1 cup of rice, boil a few minutes, throw
water away, put on fresh water and boil till tender-it
should be dry and whole, not mushy. A good way is to
pour off water and set rice in oven a few minutes to puff
up. Line pudding mold with lady fingers. Pour mixture
in and cool. Serve with fruit juice or crushed fruit.
Mrs. T. F. Quinby.


154
CHARLOTT'S ALMOND PUDDING.
4 cup sugar (scant), pt. whipped cream, 4 pt. plain
cream, little more than 1 pkg. gelatine, dissolved in 1 cup
cold water, 1 cup chopped almonds (blanched). Proceed
as in Vanilla Cream Pudding. Serve with fruit juice.
FRIED CUSTARD.
Scald one pint of milk in a double boiler, with one inch
of stick cinnamon. Beat together two eggs, add 1 cup of
cold milk, 1 tbs. of flour, 2 tbs. of cornstarch, 4 tsp. of salt
and 1 cup of sugar. Add to this the scalded milk, first
removing cinnamon. Mix together, return to double boil-
er and cook for fifteen minutes, stirring frequently. Last-
ly, add 1 tsp. of butter, 2 tbs. of blanched almonds (chop-
ped fine) and 1 tsp. of vanilla, pour into a shallow square
pan, which has been well greased. When cold and stiff
turn out on board, cut into strips, dip in slightly beaten
egg, roll in fine bread crumbs; do this twice, then immerse
in smoking hot fat. Dust with powdered sugar, if you
care to. Drain on paper and send to table.
Mrs. J. F. Williamson.
VENETIAN FRITTERS.
1 pound potato flour, 1 pound wheat flour, pinch of salt,
2 spoonfuls sugar, 6 eggs, 1 lemon, 1 spoonful melted but-
ter, 1.pint milk. Mix the flour thoroughly and put the dry
mixture in a stewpan letting it get hot through (but not
brown), then pour the scalded milk over it, mixing lightly
so that no lumps will be formed; add the salt and sugar,
then allow the mixture to cool. When cold add the yolks of
the eggs, juice and rind of a lemon, then butter, and mix
thoroughly. Form into fritters with a spoon, fry in hot
lard and butter (equal parts of each) and roll in grated
chocolate and sugar before serving.


155
STRAWBERRY DUMPLING.
2 cups flour, 1 tsp. salt, 2 tbs. butter, 2 heaping tsp.
baking powder, milk to make soft dough. Cut as biscuit.
Put 3 berries in each, roll into dumpling; steam 1 hour.
Put in oven and bake 5 or 10 minutes.
Sauce-Cream 1 cup sugar and 1 cup butter. Add
slightly beaten white of 1 egg; add mashed berries to
taste.
Mrs. H. F. Trimble.
CRANBERRY PUDDING.
1 cup of sugar, yolk of 1 egg, beaten light, two tbs. of
melted butter, 1 cup of sweet milk, 2 cups of flour, sifted
with a tsp. of soda and two tsps. of cream of tartar, a
pinch of salt, 1 cup of cranberries and a tsp. of vanilla.
Bake in a square tin, or as a loaf, and serve in slices with
any sauce that is liked.
Cream Sauce--1 cup of cream, } cup of sugar and white
of 1 egg, whipped stiff; flavor with a tsp. of vanilla.
SUNBURST JELLY.
Prepare a qt. of orange gelatine and set in a ring mold
to harden. To serve place a large round of sponge cake
about an inch thick in the bottom of the serving dish,
and on top place the gelatine which you have unmolded.
Fill the center with sliced peaches, preserved or fresh, and
cover with marshmallow creme, piping same in strips
around the jelly mold. Around the bottom arrange slices
of peaches and pipe the creme between each slice. The
decoration on top is a cone of the jelly that is made in a
separate mold.
FIG PUDDING.
1 cup chopped figs, 1 cup flour, 1 cup bread crumbs, 2
eggs, 2 tsp. baking powder, 1 tsp. vanilla, } cup butter, i
cup milk, salt.
Mrs. C. J. Hedwall.


156
PUDDING SAUCE.
17 cups sugar, 1 cup butter creamed, 1 even tbs. corn-
starch mixed with a little cold water, scalded with 4 cup
boiling water; while hot pour over butter and sugar; beat
very light, then add white of three eggs, beat very stiff.
Flavor with vanilla. Just before serving whip in 1 cup of
whipped cream. Very delicious for any kind of steamed
fruit puddings.
Mrs. F. O. Williams.
HOOVER PUDDING.
2 eggs, 1 qt. skimmed milk, 2 large tbs. full of cornmeal,
1 good pinch of salt, 1 cup of sugar, raisins if desired.
Stir yolks of eggs with little of milk, sugar and cornmeal;
put rest of milk in double boiler; when hot stir in the en-
tire cornmeal mixture, let thicken and set out to cool;
beat whites of eggs, stir them in and put in bake dish.
Bake in oven 15 to 20 minutes. Serve the pudding slight-
ly warm with cream.


Ices
“Then farewell heat and welcome frost."
CRANBERRY FRAPPE.
1 qt. cranberries, 1 pt. water, 1 pt. sugar, 2 lemons.
Boil cranberries 5 or 6 minutes, strain through coarse cheese
cloth, add sugar and boil until dissolved. When cold add
the lemon juice and freeze to a mush.
Mrs. William Burnham.
}
STRAWBERRY ICE.
1 cup strawberry juice, 1 cup sugar, 1 cup water, juice of
1 lemon, white of 1 egg; add the unbeaten white of the egg
last and freeze.
Mrs. Eddy Capps.
NEW YORK ICE CREAM.
1 qt. cream, whip half and scald half; 1 cup sugar to hot
cream, then when cool freeze, adding vanilla when partly
frozen, then add a wine glassful of sherry.
Mrs. Rodearmel.
FIG SUNDAE.
Cut figs into small pieces, mix with vanilla ice cream, pour
melted honey over top.
WALNUT SUNDAE.
1 lb. English walnuts, į lb. pecans, chop together with 1
cup of powdered sugar, add enough maple syrup to suit taste.
Pour over plain ice cream and serve in glasses,


158
MAPLE ICE CREAM.
14 cups maple syrup, 4 eggs beaten separately. Put
yolks when beaten light into maple syrup. Set on slow fire,
stir constantly until thick, when cold add cup of milk and
cup of cream, put into freezer. When half frozen put in the
whites of eggs.
Mrs. Moreau.
1 qt.
MOUSSE.
1 pt. whipping cream will make 1 qt. of mousse.
of mousse will serve 8 persons. 1 pt. of cream, 1 cup
powdered sugar, flavor to taste. Whip the cream, add sugar
little at a time, then flavor. Place into a mold and pack in
ice and salt for 5 hours before using. Mrs. W. A. Mather.
FROZEN PUDDING.
4 eggs, 1 cup sugar, 1 qt. milk, 1 tbs. corn starch, 1 cup
strawberry preserves, 1 lb. raisins, 1 lb. English walnuts
chopped fine. Beat yolks and sugar, dissolve corn starch
in a little cold milk. Heat the other ingredients, then add
eggs, sugar and corn starch. Cook until it thickens, add
preserves and let cool, when half frozen add the whites of
eggs.
Mrs. William Burnham.
PINEAPPLE SHERBET.
1 qt. water, 1 pt. sugar. Boil 10 minutes. When cool
add the juice of 4 lemons and 1 pt. of grated pineapple.
Put into freezer and when partly frozen stir in the well
beaten white of 1 egg and 1 pt. of cream.
Alma R. Holland.
BOMB GLACE.
Line a mold with raspberry ice, fill with vanilla ice
cream, cover, pack in salt and ice, and let stand 2 hours.


159
RASPBERRY ICE.
1 qt. raspberries, 1 cup sugar, 1 cup water, lemon juice.
Sprinkle the raspberries with sugar, cover, and let stand 2
hours. Mash, squeeze through cheese-cloth, add water
and lemon juice to taste, then freeze.
MAPLE FRANGO.
1 cup maple syrup, 4 egg yolks, cook in double boiler
until thick, when cool, add 1 pt. whipped cream, 4 egg
whites well beaten. Pack in ice, stir once an hour, until
frozen.
Mrs. R. A. Ensign.
MARSHMALLOW CREAM.
Whip į pt. cream, add 1 lb. of marshmallows cut in small
diće, 1 cup walnuts cut fine, 1 lb. candied cherries chopped.
Sweeten to taste. When mixed put in dish in which it
is to be served, and keep on ice until used.
Mrs. E. W. Ensign.
LEMON ICE.
1 qt. milk, scald and cool, 1 cup sugar, juice of 2 lemons,
3 oranges, freeze. This is a complete success. Dedicated
to “My Chum.”
Mrs. M. B. Lewis.
LEMON SHERBET.
1 qt. good milk, 3 lemons, 2 cups sugar. When nearly
frozen add the beaten whites of 2 eggs.
Mrs. C. H. Burwell.
LEMON SHERBET.
2 qts. hot water, 1 qt, sugar. Boil 10 minutes, let cool
and add the juice of 8 lemons. Strain and add the well
beaten white of egg before putting into freezer.
Alma R. Holland.


161
.
A SIMPLE AND DELICIOUS DESSERT.
Crush slightly a qt. of fresh ripe strawberries. Pour on
cup of sweetened orange juice and 1 cup sweetened water.
Freeze to the consistency of a frappe and serve in punch
glasses with a spoon of whipped cream and strawberries on
top.
Mrs. William Moorhead.
GINGER ICE CREAM.
1 pt. cream, yolks of 3 eggs, jar (small) preserved
ginger. Scald the cream and pour it gradually over the
beaten yolks. Return to double boiler and cook until of a
custard consistency. Remove from fire and add the ginger,
chopped fine, and of the syrup. Freeze the mixture,
using 1 part salt and 3 parts ice.
MAPLE FRANGO.
cup maple syrup, 2 eggs, i pt. whipping cream. Boil
the syrup down to cup. Beat yolks of eggs. Cool the
syrup slightly and add to the yolks. Beat thoroughly until
consistency of custard. Whip cream until stiff. Beat the
whites of eggs and add to cream. Add the custard, whipping
together quickly. Turn into molds and pack in ice and salt
about 7 hours. In very cold weather this can be turned into
granite basin and set out of doors to freeze.
Miss Gertrude I. Chase.
STRAWBERRY ICE.
With whipped cream. Take 1 qt. water and put enough
sugar to make quite sweet, put water and sugar on the fire
and let come to a boil, take from fire and cool. When
cold add juice of 3 lemons and 2 cups of strawberry juice,
put into freezer and freeze. When you serve it, put some
crushed berries on top, then some whipped cream.
Mrs. W. A. Mather.


163
CHOCOLATE SYRUP-For Ice Cream or Pudding.
14 cups Baker's cocoa, 2 cups sugar, 1 cup boiling wa-
ter. Mix cocoa and sugar thoroughly; add water while
stirring constantly. Let boil 5 minutes. Cool and add 1
tbs. vanilla. Store in a glass jar and keep in a cold place.
Mrs. R. E. Johnson.
THREE FRUIT ICE.
can of apricots (put through seive), 3 lemons, 3 or-
anges, 3 bananas (put through seive), 3 cups sugar, 3
cups water, 1 qt. cream. Boil water and sugar 15 minutes;
cool; pour over fruit; add cream–freeze.
Mrs. H. F. Trimble.
CHANTILLY ICE CREAM.
1 qt. thin cream, cup sugar, few grains salt, 14 tbs.
vanilla, 1 cup meringues, grated sweet chocolate. Beat
cream, using a Dover egg beater, until frothy and add
sugar, salt and vanilla. Beat again, and freeze, using
three parts finely crushed ice to one part rock salt; then
stir in meringues broken into coarse crumbs. In bottom
of coupe glass place 4-inch layer grated sweet chocolate;
on this place ice cream, and pour over loganberry sauce.
FROZEN RAISIN PUDDING.
To any kind of plain ice cream or rich frozen custard
add plenty of chopped dates, raisins, figs, nuts, preserved
and candied fruits, macroons and almond paste—a mixture
of all or only a few, and flavor well, and it may be called
a frozen pudding. These puddings sometimes are made
as ice cream or made early and packed in ice and salt
until frozen. They can be served plain or with the addition
of a rich sauce or whipped cream sweetened and flavored.
They are sometimes packed in cake lined moulds or filled
into a hollowed loaf cake, the whole handsomely dec-
orated with whipped cream and candied fruits.


Pies
“The pie is an English institution, which, when planted on
American soil, forthwith ran rampant and burst forth into
an unknown variety of genera and species."-Harriet
Beecher Stowe.
1 cup sifted flour, cup lard, 1 tsp. salt. Rub together
the flour, lard and salt, add just enough water to take up
flour, using a knife for mixing, roll out, using little flour.
Mrs. J. G. Palmer.
PIE CRUST.
3 cups flour, 1 tsp. salt, 1 tsp. baking powder, 1 cup
shortening, to cup of water. Sift the flour, salt and
baking powder into an earthen mixing bowl. With a knife
cut the shortening into the flour, until the mixture looks like
meal, each little particle of fat being coated with flour, add
gradually cold water, cutting it into the mixture with a
knife. When the mixture sticks together without adhering
to the knife or bowl turn it on to the board lightly dredged
with flour. Use no more flour than necessary and roll as
little as possible.
Mrs. P. R. Robb.
CREAM PIE.
1 pt. milk, 2 large sp. sugar, 1 tbs. flour, yolks of 2 eggs,
and white of 1. Beat eggs, sugar and flour together, let
milk get boiling hot, pour in the beaten parts, and stir until
thick, put in a baked crust and bake. Beat the left-over
white of egg, flavor with any extract for top. Sweeten.
Mrs. J. F. Willis.
Always use Gold Medal Flour


168
CREAM PIE.
For crust, 1 tbs, butter, cup sugar, pinch baking powder,
1 egg, flour to stiffen. For filling: boil custard and flavor
with vanilla, use whites on top. Mrs. Charles Hedwell.
CHEESE PIE (KASEKUCHEN).
Three balls of cottage cheese, choose the fine grain; 1
level tbs. flour, 3 beaten eggs, a little grated lemon rind, and
enough milk to fill a long, shallow tin. Add sugar to taste.
Sprinkle a little cinnamon on top and a few bits of butter.
Line the tin with pie crust. Mrs. William De la Barre.
BANANA PIE.
Bake crust and let cool. Heat 1 cup milk, mix 1 cup
sugar, 2 heaping tsp. flour and a pinch of salt, and stir into
the milk, then add the beaten yolks of 2 eggs, cook until
thick; let this get cold. Slice into the crust 2 large bananas,
add the custard and frost with the whites of the eggs and 3
tbs. sugar. Brown in the oven. Mrs. Geo. S. Davis.
GREEN TOMATO MINCEMEAT.
1 pk. green tomatoes, 6 lbs. brown sugar, 2 lbs. raisins, 1
tbs. salt, 1 tbs. cloves, 2 tbs. cinnamon, 2 tbs. nutmeg, 1
tbs. allspice, a generous lump butter, 1 cup vinegar. Chop
tomatoes fine and drain. Add as much water as drains
away. Boil until tender. Add other ingredients, boil until
thick, then add vinegar and boil a little longer. Will keep
same as any mincemeat.
Mrs. F. A. Hanscom.
MOCK CHERRY PIE.
1 cup cranberries cut in two, 1 cup raisins cut in two, 1
cup sugar mixed with 1 tbs. flour, 1 tsp. vanilla, 1 cup
boiling water just before putting into crusts.
Mrs. William Burnham.
Always use Gold
use Gold Medal Flour


169
LEMON PIE.
3 eggs, leaving out the white of 1 for frosting, 1 large
lemon or 2 small ones, 1 cup sugar. Beat the sugar, eggs and
lemon together. Put 14 cups of water on the stove to boil,
stir in 2 tbs. corn starch mixed in 1 cup water. The crust
is baked before the filling is added. Mrs. H. W. Gibson.
LEMON CREAM PIE.
1 teacup powdered sugar, 1 tbs. butter, 1 egg, juice and
rind of 1 lemon, 1 teacup boiling water, 1 tbs. corn starch
dissolved in cold water, stir the cornstarch into the hot
water, add the butter and sugar, well beaten together.
When cold add the lemon and beaten egg. Bake in open
tart without top crust-nice with meringue on top.
Mrs. C. F. Dimick.
LEMON PIE.
Dissolve 1 tbs. corn starch in a little cold water. Let
it come to boil in 1 cup hot water. Beat 3 yolks and 1
white of egg, add 1 cup sugar and small piece of butter, 1
lemon grated. Add to hot water. Line pie tin with good
crust. Put all together and bake in moderate oven. Beat
the two whites of eggs stiff, add 4 tbs. sugar. Add to pie
when baked and put in the oven to brown.
Mrs. E. T. White.
RHUBARD PIE.
Chop the rhubarb fine and let stand for half an hour;
then squeeze out the juice, take 1 cup of the pulp, 1 egg and
1 cup sugar, mix well and bake as usual; add a little butter
if liked.
Mrs. T. F. Quinby.
NUT PIE.
1 pt. rich sweet milk, 1 cup sugar, 1 egg, 1 cup nuts
rolled fine, bake in one crust. Mrs. E. W. Ensign.
Always use Gold Medal Flour


171
PUMPKIN PIE.
12 cups stewed or baked pumpkin, 1 cup boiling miik,
cup sugar, 1 tsp. sait, 1 stsp. cinnamon, 1 egg beaten lightly,
bake about 1 hour.
Mrs. William H. Norton.
MOCK CHERRY PIE.
1 cup cranberries cut open and dropped into cold water,
this removes seeds; skim out cranberries and add 1 cup
raisins stoned and chopped, 1 cup sugar, 1 tbs. flour, 1 tsp.
vanilla, 1 cup boiling water, bake between 2 crusts.
Mary L. Norton.
MINCE MEAT.
5 lbs. beef, 5 lbs. raisins, 3 lbs. currants, 1 lb. suet, 1 lb
citron, 4 qts. tart apples, 2 tbs. cinnamon, 1 tbs. cloves, 1
tbs. nutmeg, juice and grated rind of 2 oranges, 2 lemons,
salt, 2 lbs. light brown sugar.
Mrs. E. P. Mather.
REAL ENGLISH MINCE MEAT.
11 lbs. beef suet, weighed after chopping, 1 lb, raisins,
(stoned), 1 lb. apples (weighed after peeled and cored), 11
lbs. sugar, 1 lb. candied mixed peel (chopped very fine), 1
lb. currants, 1 tsp. ground mace, 1 tsp. cinnamon, 2 tsp.
essence of almond, rind and juice of 1 lemon, 4 wine glasses
Have all ingredients well chopped and thoroughly
mixed. Place in jars. This will keep many months.
Mrs. W. A. Mather.
rum.
RHUBARB PIE.
1 cup chopped rhubarb, 1 cup sugar, 1 egg, 1 tsp. cracker
crumbs. Mix. Bake as usual.
Elizabeth Hood.
Always use Gold Medal Flour


173
PHILADELPHIA BUTTER PIE.
1/2 cup sugar, 1 cup milk--1/2 cream, 1 egg, 2 tbs. flour
(rounded), 1 heaping tbs. butter, beaten all together with
beater. Cream butter and sugar; add flour, add egg,
beaten lightly, add milk. Bake slowly until set, not too
stiff.
Mrs. H. F. Trimble.
PUMPKIN PIE.
(Used Canned Pumpkin Receipt in Cook Book.)
To 1 cup of Pumpkin-1 egg, 1 tbs. flour, stir all to-
gether, pinch of salt, tsp. cinnamon, 1/2 tsp. cloves, a pinch
of allspice, 1 pt. good rich milk. Bake slowly in one crust.
Mrs. J. F. Wisner.
APPLE CREAM PIE.
1 crust filled with sliced apples, sugar to taste; add
cream to cover slightly.
Always use Gold Medal Flour


175
CURRANT CONSERVE.
2 qts. currants, 3 pts. sugar, 2 large oranges, 2 cups of
raisins. Stew fruit 15 minutes. Then add orange pulp.
Boil hour.
Mrs. W. H. Norton.
TUTTI FRUTTI (NOT COOKED).
Put into a jar 1 pt. of alcohol and to every cup of fruit
add 1 cup sugar, stir every other day. Start with pine-
apple and as fruits come in season, add to the jar every
kind of fruit except pears, gooseberries and blueberries;
if you put in currants use juice only. 1 pt. of alcohol will
make a 2 gallon jar of fruit. At Christmas time it will be
ready for use. This improves with age, but must be stirred
occasionally.
Mrs. W. A. Mather.
PLUM CONSERVE.
1 square basket of blue plums. Stone and cut in 4
pieces, do not skin. 1 lb. seeded raisins (whole),
(4 oranges
and 1 lemon. Peel and slice fine. 7 level cups white sugar.
2 cups shelled almonds chopped. Add just enough water
to the plums so they won't stick. Cook till juice is ex-
tracted, then add other ingredients. Cook slowly until it
jams. Add nuts the last thing, about 10 minutes before
taking off.
Mrs. Eugene DeHaven.
ORANGE-RHUBARB CONSERVE.
Slice very thin, 6 oranges into a preserving kettle, add 7
lbs. sugar and place over a very slow fire until sugar is all
dissolved, then add 7 lbs. pie plant peeled and cut up as for
stewing. Boil 35 minutes, then put into glasses.
Mrs. J. C. Sterling.


176
SPICED RIPE TOMATOES.
1 lb, tomatoes, cup sugar, 1 cup vinegar, 1 tsp. cinna-
mon, 1 tsp. cloves. Pare tomatoes, scoop out the seeds
and throw away. Boil sugar, vinegar and spices 10 minutes,
then add tomatoes and boil 5 minutes. Scoop out tomatoes
and boil hour, then add tomatoes again and heat, then
seal in jars.
Mrs. Joseph Tuttle, Hartford.
PIEPLANT CONSERVE.
31 lbs. pieplant, 3 lbs. sugar, 1 lemon rind and juice, 1
orange rind and juice. Boil 30 minutes, then add 1 lb.
blanched almonds. Put in jelly glasses.
Mrs. J. G. Palmer.
GRAPE CONSERVE.
1 basket Concord grapes, wash and put in kettle and
boil until soft, rub through colander; to the thick juice add
2 cups English walnut meats, 1 lb. raisins, 3 oranges cut in
small pieces (peel and boil the rind in a separate pan of
water, drain, then add fresh water and boil again). When
soft add to the other ingredients with 5 lbs. granulated
sugar, boil until thickens, put in jelly glasses and seal.
Mrs. William Gawne.
GINGERED PEARS.
Cup up fine after peeling 1 pk. Kiefer pears. Put in
jar in layers with 5 lbs. sugar. Let stand overnight. In the
morning put over slow fire, add 14 lbs. crystallized ginger,
3 lemons sliced thin, 1 lb. seeded raisins, 1 small cup vinegar,
1 tsp. grated nutmeg, 1 tbs. cinnamon, doz, small cloves.
Cook until reduced 1. Add 1 lb. chopped walnuts last.
Mrs. C. M. Hanscom.


177
SPICED GRAPES.
Take pulp from grapes and save skins. Boil pulp and
put through colander to remove seeds. Then add skins to
pulp, to every 7 lbs. fruit take 41 lbs. sugar, i pt. vinegar, 2
tsp. each of cloves and allspice, 1 tsp. cinnamon. Boil as
for jam.
Mrs. H. Briggs.
GINGER PEAR.
7 lbs. sugar, 7 lbs. pears, using the green pears cut in
dice, add 1 lb. crystallized ginger or an amount that would
give equal strength of green ginger root, juice of 2 lemons.
Boil until quite thick.
Mrs. E. W. Ensign.
PEACH MARMALADE.
1 qt. peaches, 1 qt. sugar, 1 orange, 1 lemon. Boil
peaches, oranges and lemons until all are mixed together,
then add sugar and boil for two hours. Mrs. Moreau.
SPICED CURRANTS.
Very good. 7 lbs. currants, 5 lbs. brown sugar, 1 pt.
vinegar, 3 tbs. cinnamon, 3 tbs. cloves. Pick over currants,
add other ingredients and cook slowly 11 hours.
Mrs. B. G. Hardwick.
ORANGE MARMALADE.
5 oranges and 1 lemon. Slice 3 of the oranges and the
lemon as thin as possible. Peel the other 2 oranges and cut
off all of the tough white skin. Slice thin as possible and
add to the first. Take 1 lb. sugar to 1 lb. fruit and add 2
qts. water. Let stand 24 hours, then boil 2 hours. Let
stand again 24 hours. Boil 1 hour and can." Seal.
Miss Augusta Hedwall.


178
WATERMELON PRESERVES.
Use a good ripe melon and cup up in small inch pieces
both red and white parts. To 11 cups of melon add 1 cup
sugar, let it stand over night. Drain off the liquid in the
morning and boil it to a syrup, add the melon and boil until
melon looks clear, the last 15 minutes add sliced lemons (3).
Seal very carefully in jars. Will be a nice rosy color in 3
weeks and then is ready for use. A delicious sauce.
Mrs. G. Norstrom.
HOW TO OPEN FRUIT JARS.
Place the jar bottom side up in hot water deep enough
to cover the cap only, or hold for a moment under the hot
water faucet, turning the jar as the water strikes it. The
cover can easily be removed.
SWEET CHERRY PICKLE.
4 lbs. sugar, 7 lbs. fruit, 1 qt. vinegar, 1 scant tbs, whole
cloves, stick of cinnamon. Stem and stone fruit. Weigh fruit
after pitted. Let sugar and vinegar come to a boil, pouring
over fruit at once. Next morning pour off syrup and let
simmer gently for 1 hour. Then add fruit and spices. After
coming to a boil put in jars and seal.
Mrs. H. L. Wakefield.
JELLY.
In making always boil the juice 20 minutes before adding .
sugar, after the sugar has been added boil 5 minutes after it
begins to boil, then put in glasses. A small amount of tart
apple juice added to fruits which do not jelly easily simplifies
matters and in many cases helps the flavor. Some fruits
are too strong or tart.


179
QUINCE JELLY.
Quarter a peck of quinces, do not pare nor core, cut out
all the bad places from the fruit, cook _ peck at a time.
Cover the fruit with water, cook until soft. Put into jelly
bag over night. Squeeze out all the juice left in the bag and
measure it, cook the juice about 15 minutes. Then add an
equal amount of sugar, let it cook until a sample of it placed
on ice thickens. Pour in tumblers, when cold cover with
melted paraffine.
Mrs. E. T. White.
CRAB APPLE JELLY.
Is made the same way. Flavor with several fresh rose
geranium leaves which are cooked with the jelly, then take
out the leaves before pouring the jelly into the tumblers.
This flavoring is a great addition to the jelly.
Mrs. E. T. White.
LATE AUTUMN JELLY.
1 quince, 1 qt. cranberries, 3 apples. Stew as for sauce,
strain, add equal parts of sugar to the juice and boil until it
jellies.
Mrs. J. C. Buchanan.
GOOSEBERRY CONSERVE.
2 qts. berries, 1} oranges, 1 lb. seeded raisins, 5 cups sugar,
squeeze juice from oranges, put rind through meat grinder,
mix ingredients, boil 20 minutes. Mrs. F. Guderian.
CONSERVE SUPERBE.
1 box currants, 1 box gooseberries, 2 oranges. Pulp of
both and rind of one boiled tender and put through meat
grinder. Mix, add sugar lb. for lb. Boil until thick.
Mrs. David.


180
BAR LE DUC.
Boil 11 cups water and 6 cups sugar until it threads.
Then add 1 pt. strained honey and boil 3 minutes longer.
Then add 3 qts. Iarge currants and boil 3 minutes and simmer
10 minutes.
Mrs. Frank T. Corriston.
CHERRY CONSERVE.
To 1 box cherries take the juice of 1 lemon and į orange
chopped fine. lbs. sugar to 1 lb. of mixture. Let cook
about 20 minutes or until thick.
Mrs. Capps.
QUINCE HONEY.
Pare, core, and run through meat grinder. Take equal
parts sugar and quince, let stand over night, in morning
cook fifteen minutes. Not too thick.
Mrs. H. W. Gibson.
TO CAN GREEN BEANS, PEAS, ASPARAGUS AND
CARROTS.
Beans, peas, asparagus, carrots. Place in a wire basket
and plunge into boiling water while you count 20, add to
water a piece of. bicarbonate of soda the size of a large bean
to 1 gal. water. Throw them quickly into cold water a few
moments and drain, fill jar to about an inch from the top,
add a tsp. salt, stand jars on top of a rack in a boiler, sur-
round with cold water half way, cover the boiler and boil
for an hour, screw the lids down tightly.
Mrs. W. J. Moorhead.
CANNED CORN.
9 cups corn, 1 cup sugar, 1 cup water, not quite cup salt.
Cut corn from cob; do not scrape the cob. Boil twenty
minutes and can as you would fruit. When you open a can
set on back of stove with water enough to cover. Do not
let boil, but heat through. Then pour off water and add
milk and butter. The finest ever. Mrs. W. J. Byrnes.


181
SPICED GRAPES.
5 lbs. grapes, 3 lbs. sugar, 2 tsp. cinnamon, 1 tsp. all-
spice, 1 tsp. cloves, $ cup vinegar. Pulp grapes and cook.
Boil skins until tender. · Then put all together and boil
30 minutes.
Mrs. R. E. Johnson.
SPICED RHUBARB.
Peel and cut rhubarb into inch pieces. To 5 lbs. add
1 pt. vinegar, 4 lbs. sugar, 2 tbs. each whole cloves and
stick cinnamon, broken and tied in bag. Boil 40 minutes.
Mrs. H. L. Trimble.
CANNED PUMPKIN.
Do not peel, cut in inch pieces, boil until tender; rub
through colander and sieve. To 4 cup of pumpkin, add ;
of sugar, 1 tsp. (level) ginger. Boil all together, can hot.
Mrs. J. F. Wesner.
In making pie use rule in this cook book.
GRAPE CONSERVE.
4 lbs. grapes (take out seeds), 2 lbs. sugar, 1 lb. seeded
raisins, 1 lb. English walnut meats, juice and rind of 2
oranges. Boil till thick.
Mrs. H. L. Trimble.
GOOSEBERRY OR CURRANT CONSERVE.
5 lbs. fruit, 3 lbs. sugar, 1 lb. raisins, 3 oranges cut in
small pieces (mix). Cook all together about 1 hour.
Mrs. H. L. Trimble.
GOOSEBERRY MARMALADE.
5 lbs. gooseberries, 1 qt. water, 3 oranges, chop rind
and pulp. Boil 1 hour, then add 6 lbs. sugar and boil 20
minutes.
Mrs. H. L. Trimble.


183
SUNSHINE PRESERVES.
Equal parts strawberries and sugar, let stand over
night or several hours. Drain berries from juice and
boil juice until it thickens a little. Add berries and heat
through-about 10 minutes. Pour in shallow platters and
place out of doors in sunshine, under a screen. Stir oc-
casionally. I leave them out all day. Put in jelly glasses
and seal with paraffine.
Mrs. C. L. Grandin.
PINEAPPLE AND APRICOT MARMALADE.
1 large pineapple, 6 doz. fresh apricots, 3 cups sugar to
4 cups fruit. Pare, core and cut pineapple in cubes; cut
apricots in halves; remove stones and place with pineap-
ple in the preserving kettle. Let cook slowly until thick
and clear. Put in glass, cover with paraffine.
GRAPE FUDGE.
8 lbs. grapes, 6 lbs. sugar, 1 lb. seeded raisins, 1 lb. wal-
nut meats. Separate pulp and seeds; take out seeds, chop
skins and raisins. Boil all together till thick; add nuts
before taking off.
Ruth Cecil.
CHERRY SUNDAE.
Equal amounts of sour cherries (stoned) and granu-
lated sugar; boil 10 minutes. Serve on top of ice cream
in glasses.
Mrs. A. Y. Jamison.
CITRON DELIGHT.
Six quinces, pared, diced and boiled until tender, meas-
ure. Add twice as much citron as quinces, prepared in
the same way. 1 orange-pulp, 2 lemons—pulp, 1 oz.
preserved ginger-chopped, 1 cup of coarsely chopped
blanched almonds. Measure of as much sugar as fruit.
Boil together until thick.
Miss R. M. Cecil.


185
TO CAN TOMATOES WHOLE.
Select small and solid tomatoes, put into wire basket and
plunge in boiling water quickly to peel. Pack into jars
loosely, add 1 tsp. salt to each jar and fill to overflowing
with water that has been boiled and cooled. Adjust the
rubbers, lay on the tops loosely, put the jars into a boiler
and surround with cold water, boil rapidly 5 or 10 minutes,
then fasten each jar without lifting the lid.
Mrs. W. J. Moorhead.


Pickles
“Variety is the very spice of life.”
ENGLISH CHUTNEY.
1 lb. tart apples, 11 lb. ripe tomatoes, 1 doz. small red
peppers, 2 small white onions, 1 lb. seeded raisins, good
handful of mint. Chop all very fine, then add 6 tsp. salt, 2
tsp. mustard, 1 lb. white sugar. Mix together in earthen
jar, pour over it 1 qt. of vinegar which has been boiled and
cooled. Mix well and let stand in a cool place. C.F.
SWEET DILL PICKLE.
1 qt. dill pickles (quartered lengthwise and halved), 4
lbs. sugar, 1 qt. cider vinegar, 1 box or 1 oz. mixed spices.
Boil vinegar, sugar and spices to thick syrup. Put pickles
in jars and pour syrup over them. Next day drain off the
syrup and reheat and pour over pickles, repeat this process
for 3 days. Seal.
Mrs. H. W. Gibson.
CORN PICKLE.
10 cups corn cut from cob, 10 cups cabbage chopped fine,
6 red peppers (large). Heat together, 1 gal. vinegar, 2 tbs.
salt, 3 cups sugar, i lb. ground mustard. Pour over cabbage
and corn and let stand on back of stove and cook slowly for a
short time. Then put in jars. Will keep unsealed for a
long time.
Mrs. John F. Willis.


187
CHICAGO HOT (A RELISH.)
1 pk. ripe tomatoes chopped fine and drain in sieve for
3 hours, 2 cups celery (chopped fine), 2 cups onions (chopped
fine), 2 cups white sugar, 4 cups vinegar, i cup salt, 1 cup
white mustard seed, 4 large red peppers (chopped fine), 4
large green peppers - (chopped fine). Mix all, but do not
cook. Add a little horse radish roo to each jar as a pre-
servative. Do not seal. Cook and seal the tomato juice
Mrs. Ernest E. Wanous.
for soups.
FRENCH PICKLE.
1 peck green tomatoes, 6 onions, 6 green peppers chopped
fine, 1 cup salt, let stand over night, in morning drain off
brine, add 2 qts. water and 1 cup vinegar, boil 20 minutes
and drain well through a colander, then take a little more
than 2 qts. of vinegar, 14 lbs. sugar, 1 lb. white mustard seed,
1 tbs. cloves, 1 tbs. cinnamon, boil well 20 minutes.
Mrs. John F. Willis.
BEATS ALL RELISH.
2 qts. small cucumbers, 1 pt. tiny pickling onions. Slice
cucumbers and cover onions and cucumbers with cup
salt (small), let stand one hour, then drain. Take 3 cups
vinegar, 11 cups granulated sugar, 14 tbs. celery seed, 17
tbs. white mustard seed, 1 tbs. cassia buds. Put vinegar,
sugar and spices on to boil for five minutes. Then add
sliced cucumbers and onions; boil five minutes. Put in
jars and seal while hot.
Ella S. Clark.


188
HODGE PODGE.
Chop equal portions } peck each of sweet white
cabbage, green tomatoes, green cucumbers and celery, 3
large green peppers, very fine. Mix all together, salt heavily,
let stand 3 or 4 hours, or over night. To every 3 qts. of this
add 1 qt. chopped onions. Prepare onions thus: chop fine,
salt heavily, pour boiling water over them, let stand till cool,
squeeze out and add to the above. Drain and pack all to-
gether in a stone jar. Pour cold vinegar over to cover.
Let stand 24 hours, squeeze out with hand until dry and take
enough fresh vinegar to cover pickles, 2 oz. celery seed, 2 oz.
mustard seed, 1 oz. whole cloves, 1 oz. whole allspice. When
vinegar boils add pickle and boil not over 15 minutes, slowly,
Pack in jars and tie up.
Mrs. T. F. Quinby.
CUCUMBER PICKLES.
1 gal. vinegar, 1 teacup sugar, 1 teacup salt, 1 teacup
ground mustard. Mix the sugar, salt and mustard together,
then put in the vinegar, this will cover 200 cucumbers, put
in large jar and cover with plate.
Mrs. Moreau.
OIL PICKLES.
2 doz. medium sized cucumbers, slice very thin, put into
bottles as soon as you slice them, sprinkle generously with
mustard, celery, and whole pepper seeds and a little salt.
Put into cans with vinegar and olive oil, cup of oil to a
qt. of vinegar. Always shake the bottle before dishing
them for the table.
Mrs. Albert Schaller.


189
SALAD PICKLES.
1 qt. chopped cucumbers (seeded but not peeled), 1 qt.
onions, 2 qts. cabbage, 4 green peppers, chopped, 1 lb ground
mustard, 1 cup flour, 3 cups white sugar, 1 tsp. tumeric
(level), 3 tbs. white mustard seed, 1 tbs. celery seed. Let
chopped materials stand over night covered with water and
1 cup of salt. In the morning scald up and then drain
thoroughly. Take 1 pt. of vinegar and make a paste of
flour, tumeric and ground mustard. Scald 5 cups of vinegar
and 1 cup of water. Add sugar, celery and mustard seed.
Stir in the paste until it thickens. Remove from the fire
and add the chopped materials. of an ordinary cabbage,
12 qts. onions before chopping and 5 medium sized cucum-
bers will make the right amount of the materials necessary.
Mrs. Emmet T. White.
COLD TOMATO CATSUP.
13 pts. vinegar, 1 cup salt, 2 roots horse-radish, 1 cup of
dark and light mustard seed, 2 tsp. black pepper, 1 oz. celery
seed, 1 onion (cut fine), 1 tsp. cloves (ground), 1 tsp. mace
(ground), 2 tsp. cinnamon (ground), 1 cup sugar, 2 green
peppers (chopped), 1 peck (ripe) tomatoes (peeled and seeds
and juice taken out), chopped. Mix. Mrs. T. F. Quinby.
MUSTARD PICKLES.
Vinegar 3 qts., little white onions 2 qts., 2 heads cauli-
flower or more, ground mustard 1 lb., tumeric powder 1
oz., green peppers 6, sugar 3 cups, flour 1 small cup, 2 qts.
little pickles, beans if wanted. Boil cauliflower and onions
a little, cut all up, sprinkle 1 cup salt over all, then pour
over boiling water, drain off next morning. Mix mustard
and tumeric powder in a little vinegar, mix flour with water,
then put all together, with the vinegar, and boil, stirring well,
then pour boiling hot over pickles. Mrs. Geo. H. Crosby.


191
HORSE RADISH PICKLES.
Small size cucumbers, soak in salt brine 48 hours. Drain,
wipe dry with cloth. Pack in stone jar, 1 layer of cu-
cumbers, 1 of horse radish root, alternating until jar is filled,
put in 2 green peppers. If 1 peck of cucumbers is used, heat
white wine vinegar to boiling point, pour over pickles.
Ready for use in a few days.
PREPARED MUSTARD.
1 tbs. flour, 3 tbs. dry mustard, 1 tbs. sugar (small),
1 tsp. salt, pour boiling water over the mixture and stir until
perfectly smooth, when cold add enough vinegar to thin.
If kept in a covered jar this will keep indefinitely.
Mrs. W. A. Mather.
DILL PICKLES.
Select small cucumbers, 1 pk. Soak over night in cold
water. Take 1 gal. of white wine vinegar. Boil and cool.
Have this ready the night before. In the morning change
the water on the pickles, take a stiff vegetable brush and
brush every one thoroughly, then put into fresh water.
Now drain. Have ready qt. jars and fill them with the
pickles, putting them together according to size. Add to
each jar a piece of white gingerroot, 1 of horse radish root,
1 heaping tbs. salt, 1 large head of dill and 3 or 4 young grape
leaves. When bottles are well filled pour about 2-3 full of
vinegar and fill up with boiled, cooled, water. Seal. Set
away a few weeks before using. Mrs. T. F. Quinby.


192
RIPE TOMATO PICKLES.
1 pk. ripe tomatoes, 1 cup chopped celery, 3 red peppers,
6 medium sized onions, 2 lbs. brown sugar, 1 cup salt, 1 cup
English mustard seed, 1 qt. vinegar, 2 oz. ground cinnamon.
Chop tomatoes and drain in colander, pressing out juice with
a plate. Chop onions and peppers very fine. Mix all
thoroughly and fill jars. Mrs. William H. Norton.
MARY'S CUCUMBER PICKLES.
100 good cucumbers, medium size, 2 onions, 1 lb.
black mustard seed, 1 lb. white mustard seed, 2 tbs. celery
seed, i pt. olive oil (scant measure), enough vinegar to cover
about 6 qts., slice cucumbers and onions quite thin, sprinkle
about 1 pt. salt between each layer and let stand over night.
Drain and wash. Mix the seeds with the oil, add vinegar,
then pour over the cucumbers and onions. Keep in a cool
place, this will make about 3 gal. Ready to use in about a
week.
Mrs. Charles H. Burwell.
OLIVE OIL PICKLES.
50 small cucumbers, 3 pts. small onions sliced, 1 oz.
mustard seed, 1 oz. celery seed, i oz. white pepper ground
fine. jpt. olive oil. Cut onions, cover with cold water for
three hours. Cut cucumbers very thin, add 1 cup salt; let
stand three hours, drain and mix well together, cover with
cider vinegar, let stand over night and bottle.
Mrs. J. R. Hughs.


193
MUSTARD PICKLES.
2 qts. cucumbers cut up, 1 qt. small onions, 1 qt. chopped
green tomatoes, 1. large cauliflower (cut up), 4 green peppers
(chopped). Soak this 24 hours in brine strong enough to
float an egg. Scald, drain. Add 1 cup flour, 4 tbs. mustard,
1 tbs. tumeric and enough cold vinegar to make a smooth
paste, 1 cup sugar, 1 tbs. celery seed, enough vinegar to
make 2 qts. Scald all together. Mrs. R. L. Stillman.
SWEET CUCUMBER PICKLES.
Select cucumbers of a uniform size. Place in stone jar
in layers with salt between layers of cucumbers. Cover the
top layer entirely with salt, fill jar with cold water, cover
with plate and weight to keep cucumbers under water.
Leave for a fortnight. Stir brine from bottom every other
day. Fresh cucumbers may be added any time. When
ready to put through last process throw away brine. Ex-
amine cucumbers, excluding soft ones. Fill jar with fresh
water and let stand for 24 hours. Line preserving kettle
with grape leaves, pack cucumbersin, sprinkle 1 tsp. powdered
alum over each layer. Cover with 3 thicknesses of grape
leaves. Cover with cold water, simmer (but not boil) for
4 hours. Cucumbers should be fine green (not broken).
Drop into ice water immediately, let stay while you prepare
vinegar for preserving them. To each qt. vinegar add 1
cup brown sugar, 1 doz. whole peppers, 6 whole cloves, boil
together 5 minutes. Drain cucumbers, pack in jar, pour hot
vinegar over them. Repeat scalding 3 times, allowing
several days between. Cover with a tight place plate
on top to keep cucumbers under vinegar. Tie wax paper on
top. Let stand 2 months before using. Good for years.
Mrs. F. Guderian.


194
CHILI SAUCE.
Chop fine, 12 large ripe tomatoes, 2 green peppers and
2 onions. Add 2 tbs. each of salt, vinegar and sugar, 1 tbs.
cinnamon and a little ground cloves. Boil 1 hour and
bottle.
Mrs. Fred H. Boardman.
CRANBERRY CATSUP.
To 1 qt. of cranberries take 1 cup of water and 2 cups
vinegar. Tie in a piece of muslin a few cloves, 3 or 4 all-
spice, about a dessertspoon of broken cinnamon, and some
mace. Simmer all together in a preserving kettle until the
fruit is perfectly soft. Press through a colander, add 1 lb.
brown sugar, simmer 10 minutes lon“?r, and seal. Grape
catsup is made the same way.
CUCUMBER CATSUP.
36 ripe cucumbers, peel, sued, and chop fine. 6 or 8
white onions, 1 cup salt. Let stand six hours, drain all
night, add 1 cup mustard seed and 1 cup peppers (chopped).
Fill jar 2-3 full of cucumbers and fill with cold vinegar and
seal.
Mrs. C. H. Burwell.
CORN RELISH.
Corn cut from 18 large ears of corn, 1 head cabbage, 4
large onions, 3 red peppers. Chop cabbage, onions and
peppers all together and mix with corn. Add 11 lbs.
light brown sugar, 4 cup salt, 3 tbs. ground mustard, 3
pts. vinegar. Boil all together 25 minutes.
Mrs. Wingate, Excelsior.


195
ENGLISH CHUTNEY.
4 lbs. tart apples, 1 qt. vinegar, 1 lb. raisins, 1 lb. sul-
tanas, 2 ozs. garlic, 1 lb. sugar, grated rind of 1 lemon,
2 ozs. salt, 1 tsp. red pepper. (or 10 small red peppers cut
fine), 2 ozs, mustard seed. Boil apples in the vinegar until
quite smooth, chop raisins, sultanas and garlic very fine,
add all with pieces of lemon to apples, boil slowly å of an
hour, stir constantly.
Mrs. McKie, London.
CORN RELISH.
12 ears of corn, cut from cob, 1 small head of cabbage,
chopped, 4 ripe peppers, medium size, chopped fine; add
1 qt. of vinegar, 2 cups of sugar, 5 level tsp. of salt; cook
all 1 hour.
Dressing to add 4 or 5 minutes before relish is done-
2 tbs. flour, 2 tbs. ground mustard, 1 tsp. tumeric; mix
up with vinegar until smooth.
Mrs. C. W. Cowing.
CANNED OR PICKLED BEETS.
Wash the young beets; cut off leaves, leaving several
inches of stem; put them in boiling water and cook until
thoroughly tender. Remove skins, slice thin and pack into
sterilized jars. Cover with water and sterilize. If you
wish pickled beets instead of canned beets, take equal
parts water and vinegar, add sugar to taste and cover the
beets with this instead of water.
Mrs. J. R. Hughes.
BEET RELISH.
5 cups (cooked) chopped beets, 1 cup chopped celery,
2 cups chopped cabbage, 1 cup brown sugar, 1 cup horse-
radish. Boil 10 cloves and twice as much stick cinnamon
as cloves, in enough vinegar to cover. Pour over all.
.
Mrs. R. E. Johnson,


197
PEPPER HASH.
4 green peppers, 1 red pepper, 12 onions, 1 head cab-
bage. Chop all fine. Pour boiling water over all, let
stand 10 minutes, then drain off water and add 1 qt. vin-
egar, 2 cups sugar, 4 tsp. salt. Boil twenty minutes, then
seal.
Mrs. C. W. Kyte.
BANANA CHUTNEY.
Slice 6 bananas thinly, and mix with 1 lb. of finely cut
up Spanish onions, } lb. of well-chopped dates. Pour over
2 cups of vinegar and boil until tender. Take a wooden
spoon and beat the mixture to a pulp. Then add 1 lb. of
crystallized ginger, well cut up, 1 tsp. of curry powder, 2
tsp. of salt, the finely chopped peel of 1 lemon and a cup
of syrup; boil again until the whole is a rich, dark color.
Put into jars while hot, and tie down firmly.
SWEET PICKLED CARROTS.
Scrape, slice lengthwise, cook till tender; boil in spiced
syrup as peach pickles. Can hot.
APPLE CATSUP.
Peel and prepare 12 sour apples as for sauce. Put them
in a kettle and cover with boiling water; cook till soft.
The water should be evaporated nearly. Rub through a
sieve. To each quart of pulp add 1 cup of sugar, brown
if liked; one tsp. each of cloves, mustard and salt and two
tsp. cinnamon. Add 2 onions chopped fine and 2 cups of
cider vinegar. Let thus' simmer an hour or two, boiling
slowly. Can and seal while hot.
CUCUMBER COCKTAIL.
1 large cucumber diced, juice of 1 lemon to which the
cucumber should be added for ten minutes. Put in glasses.
Add to each glass 4 tsp. horseradish, 1 tsp. catsup. Do
not mix-drop on cucumbers.


198
CABBAGE RELISH.
1 large head cabbage (chopped), 4 onions (chopped),
3 green sweet peppers (chopped), 3 red peppers (chop-
ped), 1 tbs. celery seed, 1 tbs. mustard seed. Add 2 cups
vinegar, 2 cups sugar, 1 cup water; boil and pour over
other ingredients.
Ruth Cecil.
DILL PICKLES.
5 gals. water, 3 lbs. salt, grape leaves, dill at bottom
of barrel. Put layer of grape leaves and dill, then layer
of pickles until barrel is filled.
Mrs. Peters, Hillside Ave., N. Minneapolis.
CANTALOUPE SWEET PICKLES.
Pare and take out seeds of fruit, cut in small pieces,
cover with vinegar, let stand over night. In morning
drain. Take enough of the vinegar to make sufficient
syrup. Add to vinegar 1 oz. cloves, 2 ozs. cinnamon, and
31 lbs. sugar to 10 lbs. fruit. Boil syrup and skim; add
fruit and boil 15 minutes. Take out fruit and drain. Boil
down syrup to medium thickness and pour over fruit
boiling hot; seal.
CHERRY PICKLES.
(To Serve with Meat.)
Take sour cherries (pitted) and equal amount of sugar
(mix). Let stand 24 hours. Cover with cold vinegar.
Let stand 24 hours longer. Put in glasses, cover with
paraffin.
Mrs. F. W. Wesner.
A hair pin stuck into a cork makes a fine hook with
which to stone cherries.


199
OLD TIME PICKLED PEACHES.
Peel peaches. Make syrup sufficient to cover, as fol-
lows: To 1 qt. brown sugar add 1 pt. pure vinegar, 1 oz.
whole cloves, 2 ozs. stick cinnamon. Put spices in bag
and pound. Scald peaches for three mornings with boil-
ing syrup; drain, add to syrup 1 pt. vinegar and 2 lbs.
brown sugar, boil to medium thick syrup; pour over
peaches and seal.
Mrs. R. E. Johnson.
VINEGAR.
Vinegar is made by two consecutive processes of fer-
mentation. The first step changes the sugar of the apples
to alcohol (therefore use ripe apples, since they are richer
in sugar than green ones). Another ferment is then added
and the alcohol is charged to acetic acid (vinegar).


200
1
1
TIME TABLE FOR COLD PACK METHOD.
Blanch in.Boil-
Cook Jars in
ing Water Pour over Wash Boiler
Minutes
Minutes
Apples
2 Thin Syrup
20
Asparagus
7 Boiling Water
60
Beans
7 Boiling Water .120
Beets
10 Boiling Water
90
Beet Greens
10 Boiling Water
90
Blackberries
1 Medium Syrup
12
Blueberries
1 Medium Syrup
12
Carrots ...
5 Boiling Water
90
Cauliflower
10 Boiling Water
90
Cherries
Thin Syrup
15
Corn
15 Boiling Water
240
Crab Apples
2 Thick Syrup
20
Currants
1 Medium Syrup
15
Dandelion Greens. 20 Boiling Water
90
Egg Plant
3 Boiling Water
90
Grapes
Thin Syrup
15
Gooseberries
1 Thick Syrup
15
Parsnips
10 Boiling Water
90
Peaches
2 Thin Syrup
15
Pears
2 Thin Syrup
15
Peas
10 Boiling Water
90
Pineapple
5 Thin Syrup
30
Plums
2 Thick Syrup
15
Pumpkin
10 Boiling Water
60
Quince
2 Medium Syrup
30
Raspberries
1 Medium Syrup
10
Rhubarb
3 Boiling Water
20
Spinach
15 Boiling Water
90
Squash
10 Boiling Water
60
Strawberries
1 Thin Syrup
8
Tomatoes
2 Boiling Water
20
Turnips
10 Boiling Water
90
After blanching plunge in cold water pack in glass jars,
Thin Syrup-1 cup sugar to 2 cups water.
Medium Syrup—11 cups of sugar to 2 cups of water.
Thick Syrup—2 cups of sugar to 2 cups of water.
Boiling Water-Use 1 teaspoon of salt to each pint jar.
.


Candies
“Sweets to the sweet."-Shakespeare.
MARSHMALLOW FUDGE.
1 lb. light brown sugar, 1 cup cream, 1 lb. chocolate, i
tsp. vanilla. Boil 20 minutes, stirring briskly. Just as it
is taken from the fire fold lightly in the fudge { lb. of marsh-
mallows, which has been cut into halves. Pour into shallow
tins and cool. When cutting marshmallows wet scissors
to prevent sticking.
Mrs. W. A. Mather.
GRILLED NUTS.
1 cup granulated sugar, 1 cup boiling water. Boil until
it threads from spoon. Remove from fire. Pour into syrup
1 cup walnut meats and stir until cold,
HONIED POPCORN.
Boil strained honey for a few minutes and pour over
popped corn and make into balls.
Mrs. Thomas M. Partridge.
FRENCH CREAM.
White of 1 egg, 1 tsp. cold water, 1 tsp. vanilla extract,
1 lb. 4x sugar. Mix white of egg, water and vanilla, beat
until thoroughly mixed, then add gradually the sifted
sugar to the liquid until mixture is stiff enough to knead.
This cream may be used instead of cream fondant for such
things as cream walnuts, dates, figs, etc.
John T. Garland.


202
TURKISH NOUGAT.
2 cups white sugar, 1 cup corn syrup, i cup chopped
nuts, 2 whites of eggs, 1 tsp. vanilla. Boil 3 first ingredients
until hard ball can be formed when material is dropped into
cold water. Then pour the syrup gradually into the stiffly
beaten whites of eggs. Beat whole mass until creamy.
Add nut meats and pour out into buttered tins to cool.
John T. Garland.
BUTTER SCOTCH.
2 cups white sugar, 1 tsp. cream tartar, 1 cup water,
pinch salt. Cook till material cracks when dropped in cold
water, add butter size of egg, stir till melted, take off fire
and pour into buttered pan. For larger batch use pro-
portionate amounts of materials. John T. Garland.
CHOCOLATE CARAMELS.
2 cups sugar, 1 cup molasses, i cup chocolate, 2-3 cup
milk, butter size of an egg, as many nuts as you desire.
Mrs. F. A. Hanscom.
DELIGHT.
2 cups sugar, cup corn syrup, 1 tsp. vanilla extract,
cup water. Boil till threads. Add to 2 beaten whites of
eggs, beat like boiled icing, add nuts and cool, cut in squares.
Mrs. F. A. Hanscom.
FUDGE.
2 cups sugar, 2-3 cup rich milk, 1 tbs. butter, I cake
chocolate. Stir while cooking. Cook until it forms a soft
ball in cold water. Beat until it stiffens, and pour in
buttered tins to cool.
Mrs. F. A. Hanscom.


203
SALTED ALMONDS.
Blanch by pouring boiling water over the almon !s and
allowing them to stand for a few minutes, when the skins
may be easily removed. Boil for 15 minutes in a strong
solution of water and salt, then remove and dry. Put
cup of olive oil in a small frying pan. When hot add part
of the almonds and fry until a delicate brown, stirring con-
stantly to keep the almonds in motion. Remove and drain
on brown paper.
BITTER SWEETS.
2 cups sugar, 11 cups milk or enough to make creamy.
Cook until it forms a soft ball in water. Then beat until
creamy. Form into balls and cool. Then dip in melted
chocolate.
Gladys Pease.
WAR CANDY.
1 cupful of corn syrup, 1 cupful of molasses, tsp. butter,
pinch of salt, tsp. of vinegar. Boil slowly until the mix-
ture, when dropped into water, hardens readily. Then
pull and pull and pull.
HONEY CANDY.
2 tbs. honey, 1 cupful sugar, 2 tbs. water, and walnut
meats. Cook and test like molasses candy.
Miss A. I. S., Massachusetts.
CANDIED MINT LEAVES.
Take fresh mint leaves, wash and dry well. Dip in un-
beaten white of egg; roll in granulated sugar; lay out
flat on oiled paper to dry. Use as a sweet.
Dorothy Derickson.


204
CANDIED CRANBERRIES.
1 cup cranberries, 14 cups Karo syrup. Prick each berry
with a fork or needle. Have ready a syrup of Karo cooked
until it forms a soft ball in water. Pour in the berries and
let the syrup come to a boil, but not bubble. Shake the
kettle gently so as to coat each berry completely. Set it
aside until the next day. Warm the syrup gently until
the berries may be removed with a skimmer. Boil the
syrup until it will form a soft ball in water, drop in the
berries and simmer. Remove the kettle and let it stand
over night. Repeat the process the next day and remove
the berries and let them dry.


Drinks
“Eat, drink and be merry.”-Shakespeare.
HOT CHOCOLATE SHAKE.
4 sq. Baker's chocolate, 4 tsp. sugar, 4 cups milk. Put
the chocolate in a small kettle and melt. Add the sugar
and mix well. Then put in the milk heated. Let the
mixture come to a boil, stirring all the time with an
Put 1 tsp. whipped cream in a cup.
Pour over
the hot chocolate and serve. This mixture is not injured by
standing. If it becomes cold reheat and stir with the beater.
Louise Burwell.
egg beater.
SARATOGA COOLER.
8 cups cold water, 8 tsp. sugar, juice 4 lemons, 1 pt.
ginger ale. Mix the lemon juice and sugar thoroughly, add
the water and chill. Just before serving pour in the ginger
ale and add cracked ice. For this beverage the lemonade
should not be too sweet.
Mrs. O. K. Earle.
DIRECTIONS FOR MAKING ROOT BEER.
5 cakes Yeast, 3 tbs. sugar, 1 pt. lukewarm water, 1
bottle Root Beer Extract, 5 gal. pure fresh water, slightly
lukewarm, 4 lbs. sugar. Dissolve 5 cakes of Yeast and 3 tbs.
sugar in a pt. of lukewarm water. Keep in a warm place
for 12 hours, then stir well and strain through cheese-cloth.
Add bottle of Root Beer Extract, 4 lbs. sugar and 5 gals.
of lukewarm water. Mix thoroughly and bottle. (Tie or
fasten in corks.) Keep in warm place about 48 hours.
After cooling it is ready for use. Keep in cellar or place of
low temperature.


206
ICED TEA.
4 tsp. black tea, 4
cups
cold water. Stir into the water
the tea. Let stand 5 or 6 hours. Strain and serve in
glasses with sugar, lemon and cracked ice.
This is an
excellent way to make tea for picnics. The tea, water
and sugar may be put in glass jar sealed and carried with
a lunch.
Mrs. Charles H. Burwell.
PINEAPPLE FRAPPE.
Boil 3 cups sugar and 1 cup water until it strings from
the tip of a spoon. Pour this syrup upon the beaten
whites of 3 eggs and beat to a smooth cream. To this add
a can of grated pineapple and as much cream and milk
as will make the quantity you require. Let it get cold
and freeze.
Percy (Louisville, Ky.).
SOUTHERN FRUIT PUNCH.
Juice of 6 lemons and 6 oranges, 4 slices of pineapple,
cubed, 2 bananas sliced, 1 cup of maraschine cherries,
quartered, 1 cup of sugar, and 3 cups of water boiled to-
gether for 5 minutes; cool and add to the fruit. Add 2
bottles of seltzer. Add shaved ice.
CHOCOLATE A LA MEXICANE
1
1 cup sugar, 1 cup of water, 4 oz. chocolate scraped
fine, 1 tsp. ground cinnamon. Put all together in a pan
and cook until the sugar is dissolved. Boil 5 minutes.
Add 1 qt. hot milk and 1 pt. of hot water. Beat with egg
beater 3 minutes. Serve.


207
GRAPE JUICE.
Pick grapes off stems (Concord are best) just cover
with cold water, let boil until skins come off, strain
through flannel bag. Add 1 cup sugar to 1 qt. juice. Let
boil and seal hot.
Mrs. R. W. Cranston.
FRUIT PUNCH.
Squeeze the juice from a can of grated pineapple, 6
lemons and 3 oranges. Strain all together into a bowl.
Add a pt. jar of preserved cherries and 1 of strawberries.
Sweeten to taste and let stand 3 hours. When ready to
serve add 2 qts. of ice water and a qt. of pounded ice.
Serve in glasses. You may add a bottle of good claret.
Apollinaris may be substituted for water.
Mrs. T. F. Quinby.
FRUIT PUNCH.
Boil a pt. of sugar and 2 qts. of water for 10 minutes
and set away to cool, for lemonade is always better when
sugar and water is boiled in a syrup. To this add 12 pt.
of lemon juice, 1 pt. of strawberry juice, and small pine-
apple grated or 1 can of grated pineapple. When ready
to serve put in a little cracked-ice, some whole strawber-
ries and slices of lemon. Some red cherries may be sub-
stituted for strawberries if you desire.
Mrs. William Moorhead.
ICED TEA.
To 1 qt. of strong black tea add 1 cup of heavy sugar
syrup, 1 tbsp. of grated orange peel, 1 tbsp. of grated
lemon peel, 5 tbsp. of orange juice, 5 tbsp. of lemon juice.
Add shaved ice, mint leaves and lemon and orange rind
cut in strips.


209
ICE TEA PUNCH.
6 tsp. tea, 1 qt. water. Steep, strain and cool. į cup
granulated sugar, 6 tbs. lemon juice, 1 lemon and 1 orange
sliced thin, 1 qt. strawberries, 2 cups pulverized ice, 1
bunch fresh mint dusted with powdered sugar for garnish.
Add apollinaris water when ready to serve.
Mrs. Thomas M. Partridge.
FRUIT PUNCH.
Slice 6 oranges and 6 lemons, after paring them carefully.
Cut a medium-sized pineapple into dice. Cut a pint of
strawberries into halves, add to them a pt. of red rasp-
berries. Mix with the other fruit, strewing each layer with
granulated sugar-2 cups in all. Let all stand together 30
minutes before pouring in three qts. of apollinaris or other
effervescent water. If you like, you may use clear spring
water. It will do nearly as well. Put a great lump of ice
into a chilled bowl and pour this mixture over it. Taste
before serving, and if it is not sweet enough, add sugar.
This is enough for 30 persons. Fine!
GRAPEFRUIT CUP.
Halve 4 grapefruits and take out the pulp skillfully with-
out tearing the rind. Cut the pulp into small cubes, freeing
it from membranes and strings. With a sharp knife, a pair
of scissors or a notching board notch the edges of the halves ·
of the rind, then refill them with this mixture: Small ripe
berries -- raspberries or strawberries - Malaga grapes,
skinned, seeded and halved, and the cubes of grapefruit.
Strew powdered sugar over each layer as you work. When
all are in lay maraschino cherries (or preserved cherries or
strawberries, if you prefer) upon the top of the filled cup.
Set in ice until it is to be served.


211
CAFE NOIR (Black Coffee).
2 cups coffee, 1 egg, 11 cup cold water, 6 cups boiling
water, 1 cup cold water. Mix coffee egg (crushed shell) and
1 cup cold water. Pour on boiling water and boil five
minutes. Set on back of stove and add 1 cup cold water and
settle for 5 minutes. Serve hot. Mrs. C. Burwell.
“Better late than never."
SAUCES FOR FISH AND MEATS.
Appropriate sauces for serving with
Roast Beef:-Tomato Catsup, or Grated Horseradish.
Roast Mutton Stewed Gooseberries.
Roast Lamb:
Mint Sauce.
Roast Pork :- Apple Sauce.
Roast Turkey :-Cranberry or Celery, or Plum or Grape
Sauce.
Roast Chicken:-Currant Jelly.
Boiled Turkey :-Oyster Sauce.
Broiled Steak:Mushrooms or Fried Onions.
Pigeon Pie: Mushroom Sauce.
Roast Goose:- Apple Sauce.
Fried Salmon Egg Sauce.
Broiled Mackerel : Stewed Gooseberries.
Boiled or Baked Fish:-White Cream Sauce, or Drawn
Butter Sauce.
WEDDING ANNIVERSARIES.
First year, cotton; 2nd year, paper; 3d year, leather;
5th year, wooden; 7th year, woolen; 10th year, tin; 12th
year, silk and linen; 15th year, crystal; 20th year, china;
25th year, silver; 30th year, pearl; 40th year, ruby; 50th
year, golden; 75th year, diamond.


212
GINGER ALE PUNCH.
1 cup sugar, 1 cup hot tea infusion, 1 pt. ginger ale, i
cup orange juice, f cup lemon juice, few slices oranges,
1 pt. Apollinaris. Pour tea over sugar, and as soon as
sugar is dissolved, add fruit juices, strain into punch bowl
over a large piece of ice, and just before serving, add
ginger ale, Apollinaris, and slices of oranges.
GRAPE JUICE PUNCH.
Here is a recipe for a simple but splendid unfermented
punch. The juice of 3 lemons and 1 orange, 1 pt. grape
juice, 1 qt. water and 1 cup of sugar. Serve cold; if a
punch bowl is used add sliced orange, pineapple, etc.
FRUIT PUNCH.
10 cupfuls water, 4 cupfuls sugar, 1 qt. mineral water,
4 cupfuls grape juice, 1 can shredded pineapple, 1 box
strawberries, 2 bananas, cut in slices, 2 lemons-juice only,
3 oranges, using the juice of 2 oranges and the sections of
the other cut in thin slices, 1 square piece ice. Boil water
and sugar for 5 minutes, skim and add rest of the liquid.
When cold, place ice in punch bowl, pour in the liquid and
add the fruit. Serve when chilled.
RASPBERRY FRAPPE.
Juice of 3 lemons, 1 cup of raspberry juice and the same
of strawberry juice, 1 cup sugar, 2 cups water. Boil water
and sugar together until smooth and thick-about 15 to
20 minutes
and then add the fruit juices. Cool.
PINEAPPLE PUNCH.
Boil 1 pt. of water and 2 cups of sugar until smooth and
thick and then pour it over 1 crushed pineapple, which has
been run through the meat chopper. Add juice of 2
lemons and 2 oranges.


217
SOFT SOAP.
All the strong-flavored fats such as the fat of mutton,
goose, and turkey, should be tried out and strained while
fresh and sweet. Keep this strained fat by itself, and
use it when soft soap is to be made. If it be strained into
5 lb. lard cans, there will be no trouble about weighing
or measuring it at the time of making the soap. To make
9 gallons of soap, put into a large kettle a pound can of
Babbitt's pure potash and 1 qt. of water. Place on
the fire and boil for 15 minutes. At the end of that time
add 5 lbs. of grease and boil slowly an hour longer; stir
often with a stick. At the end of hour pour into tub, add
2 gals. hot water. In about 15 minutes add 2.gals. more
hot water, stir well and add 41 gals, of water-either hot
or cold. Stir ocasionally during an hour.
WINDSOR SOAP.
Slice the best white soap as thin as possible, melt with
oil of caraway over a slow fire and then pour it into a
mold or box. When it has stood three or four days in a
dry place, cut it into square pieces. It is then ready for
use.
TOILET SOAP.
10 lbs. grease (if bacon grease put a lot of water on it
the day before, bring to boil, let cook and skim off grease),
3 lbs. potash or 24 cans of Lewis' lye (be sure Lewis), 1
heaping tsp. borax, 11 heaping tsp. Pearline, 1 heaping tsp.
ammonia, 1 oz. oil of sassafras (may be left out), 3 qts.
water. First dissolve potash in water and let stand till
cold. Weigh the grease, melt and strain. Then add the
powders and other ingredients. Stir in the potash water
slowly and keep stirring until the soap thickens. Do not
stir until too thick to pour. Turn into mold and when
nearly cold cut into bars.


218
TOOTH POWDER.
3 lbs. precipitated chalk, 1 lb. powdered orris root, 1 lb.
powdered castile soap, 4 lb. confectioners sugar, 2 drams
wintergreen.
PRESERVING EGGS.
The following gives the sizes of jars with approximate
capacity for eggs and the amount of eggs and the amount
of water-glass solution required to cover the eggs :
Pints of
Solution
1 gallon
40 eggs— 34
2 gallons
80 eggs— 74
3 gallons
120 eggs-101
4 gallons
160 eggs—141
5 gallons
200 eggs—18
10 gallons
400 eggs-36
ONE POUND OF BUTTER WILL DO THE WORK
OF TWO.
(This is worth trying)
1 lb. good butter, 1 heaping tsp. gelatine, 1 qt. rich
milk, 2 tsp. salt. Skim the cream from the milk, add to
this sufficient milk to make 1 pt.; soak the gelatine in 2
tbs. of the milk for 10 minutes, then stir the soaked gela-
tine over hot water until thoroughly dissolved. Cut the
butter into small pieces and place in a bowl in hot water
until butter begins to soften. Gradually whip the milk,
cream (1 pt. altogether) and dissolved gelatine into the
butter. When thoroughly whipped, add salt to taste. If
milk shows, continue beating until all is mixed into the
butter. This butter can be used for table and cooking pur-
poses, except frying. Is also for immediate use. Keep in
a cold place. If a deeper color is desired, use a little but-
ter coloring, but is good without it.


223
MISCELLANEOUS RECIPES.
GRAPEFRUIT MARMALADE.
Proportion-1 orange, 1 lemon, 1 grapefruit; cut up
in small pieces, take out the core, put through the meat
grinder, measure, add 3 times as much water as pulp;
let stand over night, in morning boil 10 minutes ; let stand
over night again, then add sugar, cup for cup, and boil
until it jellys.
Mrs. Malcolm E. Grant.
PEACH JAM
Take ripe peaches, peel and cut up small, make a syrup
of 1 cup sugar to 1 cup water, boil to syrup, add peaches
and cook until thick.
BLACK CURRANT JAM
To 1 lb. fruit add 74 lb. sugar, crush, put on slow fire,
cook to jam stage.
RIPE TOMATO CONSERVE
5 lbs. ripe tomatoes, 1 lb. raisins, 3 cups sugar, 1 pint
vinegar, 2 tablespoons cinnamon, 2 tablespoons cloves
(ground). Boil 2 hours.
Mrs. James Burns.
STRAWBERRY STEAMED PUDDING (with sauce)
1 heaping tablespoon butter, /2 cup sugar, 34 cup milk,
1 egg and yolk of another, 2 scant cups flour, 1 cup
mashed strawberries, 17/2 teaspoons baking powder. Put
in individual cups which have been greased (I use jelly
glasses) and steam twenty minutes.


237
RECEIPTS