VEGETABLE SOUP WITHOUT MEAT
2 tablespoons each of chopped carrots, parsnip, turnip,
celery, onion, rice, or other preferred vegetables. Melt
2 tablespoons butter (or, if you have it, same amount
of fat rendered from nice suet). Put in the vegetables and
cook carefully without browning for 15 minutes, stirring often.
Then add 3 pints of water. Cook till all are tender, Salt to
taste. MRS. J. A. RATHBUN
ENGLISH
3 carrots 1 or 2 slices bacon, canned
3 potatoes tomatoes, salt, pepper
1 onion 1 tablespoon flour
Chop carrots and potatoes, boil in salted water till tender,
-and-drain. Fry bacon and sliced onion together, add to
vegetables with a can or less of tomatoes, the salt and
pepper. Thicken with the flour stirred with a very little
water. Boil a little longer. MRS. D. B. DENNISON
POTATO
Scald 1 quart milk with 2 slices of onion. Cook 4 medium
sized potatoes, put them through the ricer and add to milk
with salt, a tiny bit of red pepper, celery salt or celery stalks.
Thicken with a teaspoon flour rubbed smooth with soft butter
size of an egg. Cook up once, strain, and serve with chopped
parsley and hot crackers.
CLARA. H. CHACE
CLAM CHOWDER
2 quarts round clams 2 quarts onions
6 quarts potatoes 14 pounds fat salt pork
Grind pork, and put in kettle to try out. Grind clams, and
strain liquor. Peel and slice or dice potatoes. Cook till
nearly done then add clams and liquor, salt and pepper to
to taste. Thicken with a little flour and lastly, add 1 pint of
hot milk. MRS. R. H. WILCOx



CLAM FRITTERS
25 clams, 3 pint clam liquor, 1 heaping pint flour, 2 beaten
eggs, soda size of a pea dissolved in water. Add the chopped
clams to a batter made of the other ingredients. Fry in
smoking hot lard. MRS. MARY WOLFE
LOBSTER NEWBURG
Take out the meat from 2 cooked lobsters and cut in delicate
slices ; put 4 tablespoons butter in the blazer of a chaſing
dish and when it melts put in lobster and cook 4 or 5 minutes :
add teaspoon salt, # of pepper, nutmeg, 2 tablespoons
sherry wine; stir 1 cup cream into beaten yolks of 4 eggs and
add to the lobster mixture. Serve as soon as the eggs
thicken the sauce. MRS. S. C. HALEY
SCALLOPED OYSTERS
1 pint oysters # cup bread crumbs
4 tablespoons oyster liquor cup cracker crumbs
2 tablespoons milk or cream, cup melted butter
salt and pepper
Brown crumbs slightly and mix with butter. Sprinkle a
thin layer of crumbs in shallow baking dish buttered. Cover
with oysters, sprinkle with salt and pepper ; add half of
oyster liquor and half of milk; repeat, and cover top with
rest of crumbs. Bake about 30 minutes.
MRS. CHARLES R. HEATH
DEVILLED CRABS
12 hard shelled crabs 1 small teaspoon mustard
+ pound butter Pepper and salt
Cook crabs ; pick meat from shells, and mix with equal
quantity of bread crumbs. Work butter to a light cream,
mix with mustard, pepper and salt, stir carefully into crabs
and crumbs ; wash shells, fill with mixture, cover with
buttered crumbs, brown quickly in hot oven.
NELLIE BEEBE
10



STEAMED SALMON PUDDING
1 can salmon 3 eggs
4 tablespoons melted butter cup fine stale bread crumbs
Salt and pepper
Drain the liquor from salmon and set aside. Take out all
bones, chop salmon fine and rub to a paste with the butter.
Beat eggs very light, stir in the crumbs, salt, and pepper,
and mix well with the fish paste. Turn into a buttered
mold and steam 1 hour.
SAUCE
Into 1 cup hot milk in double boiler, stir 1 tablespoon corn-
starch dissolved in 1 of cold water ; add the salmon liquor,
1 teaspoon lemon juice, 1 tablespoon melted butter, salt and
pepper to taste. Pour over pudding, and serve as a fish
CO tºrse. MRS. LEON DICKENSON
HALIBUT BAKED IN TOMATO SAUCE
Lay the portions of fish in boiling water for a moment to
remove the skin, then remove the bones. Rub well with salt
and pepper ; make a sufficient quantity of tomato sauce, or
use a can of Campbell's tomato soup without diluting. Lay
the fish in a baking pan ; cover with of the sauce, and
bake an half hour if the slices are an inch thick. Cover the
pan. When done, pour the remaining sauce over the fish.
MRS. CoATES



BEEF LOAF
1 pound ground beef # teaspoon pepper
2 tablespoons melted butter 2 teaspoons salt
1 cup dry bread crumbs 1 beaten egg
When these are well blended, add milk slowly. Work in as
much as the loaf will absorb without showing a surplus.
MRS. CoATES
MEAT SOUFFLES
2 cups chopped meat 1 tablespoon chopped parsley
1 cup milk 3 eggs
1 cup cream 2 tablespoons flour
2 tablespoons butter Seasonings to taste
Use veal, lamb, chicken, or turkey, for the meat. Melt
butter, add flour and stir till smooth. Add cream and milk
and stir till it thickens. Add meat, thoroughly heated, then
the beaten yolks of eggs. Take from fire and cool. When
ready to use beat whites of eggs, add to meat. Bake 20
minutes in hot oven. MRS. L. M. ALLYN
CREAMED CHICKEN
One good sized fowl boiled until tender. Separate the
meat into rather small pieces, but do not cut fine. Make a
thick sauce of 3 tablespoons butter, 6 even tablespoons flour,
1 cup cream and 2 cups chicken stock; salt to taste. Heat
thoroughly in double boiler, add chicken and cook at least
1 hour. MRS. E. C. HALL
MUTTON WITH RICE
Cut mutton in small squares and stew with 1 onion until
tender ; season to taste. Cook 1 cup rice in the usual way.
Put in baking dish in alternate layers ; turn over it 4 cup
cream ; sprinkle Parmesan cheese over the top and put in a
brisk oven to brown. MRS. G. D. STANTON
13



CINNAMON BUNS
3 cups milk 1 yeast cake
2 cups sugar 1 cup currants
A cup butter A little cinnamon
Pinch of Salt Flour to mix
Scald milk, when lukewarm add 1 cup sugar, salt, yeast
dissolved in as little water as possible, and flour to make a
stiff batter. Let rise over night. In the morning work in
the butter, currants, cinnamon, the other cup of sugar, and
flour enough to mix as biscuit. Roll out shape as biscuit, let
rise in pan till light and bake. MRS. J. W. PHILLIPS
OATMEAL BREAD
3 cups oatmeal, 1 quart boiling water, 1 small cup molasses,
2 tablespoons lard, 2 teaspoons salt, 1 yeast cake dissolved in
# cup water, 2 quarts 1 pint flour. Stir oatmeal into the
water with molasses and lard. Let stand till cool. Add the
rest and knead well. Raise over night; make into loaves and
bake 1; hours. HARRIET FISH
BROWN BREAD
4 cups cornmeal 1 cup sour milk
2 cups flour 1 cup molasses
2 cups sweet milk # cup raisins, salt
It is better to scald meal first with boiling water, using
milk to make like cake batter. Wash raisins and roll in flour.
Mix all together, beat well. Steam 4 hours.
MRS. L. P. ALLYN
DUMPLINGS FOR SOUP
2 eggs, as much milk in quantity as the eggs, 2 teaspoons
cream of tartar, 1 of soda. Flour to make a stiff batter.
Drop from spoon into boiling soup or stew. Keep tightly
covered for 10 minutes.
MRS. MARY WATERMAN WILCOX
16



NEVER-FAIL BROWN BREAD
1 cups Indian meal 1 teaspoon soda
1 cups Pettijohn flour 1 teaspoon salt
# cup molasses 1 cup sweet, sour, or butter
1 cup lukewarm water milk
If milk is sour use a little more soda. Steam 3 or 4 hours.
HANNAH MINER
SUNSHINE GEMS
1 egg 2 scant cups flour
4 cup sugar 3 teaspoons baking powder
1 cup sweet milk cup melted Crisco or butter
Add butter last, and beat in thoroughly. Have gem pans
hot and well greased. MRS. IRA. C. Hoxie,
CORN BREAD
1 cup meal 2 tablespoons sugar
| cup flour 2 tablespoons butter
1 egg Salt
1 cup milk 1 teaspoon soda
1 teaspoon cream of tartar
Cream butter and sugar, add beaten egg, then milk, then
the flour, meal, salt, soda and cream of tartar sifted together.
Bake in a rather quick oven. MRs. CHARLEs AIKEN
SPIDER JOHNNY CAKE
1 large cup sour milk 4 tablespoons sugar
1 cup meal Pinch salt
1 cup sweet milk 2 beaten eggs
| cup butter 1 teaspoon soda
Melt the butter in frying pan. Mix all but the sweet milk
and turn in upon the butter. Pour the sweet milk over the
top. Set pan in oven and bake nearly an hour.
MRS. C. C. PACKER
19



E N T R E E S
---
SPAGHETTI WITH BACON
Break , pound spaghetti into small pieces ; put them into a
sauce pan of boiling water, and cook for 5 minutes, then drain
and cool. Bring 1 pint stock to the boiling point, add the
spaghetti and cook until quite tender. Cut pound bacon
into small pieces, fry for a few minutes, add this to the
spaghetti with 4 tablespoons of butter. Season with salt,
pepper and grated nutmeg. Simmer for 10 minutes ; turn
out on hot dish and serve at once. JESSIE E. FISH
BANANA FRETTERS
1 cups flour # cup milk
1 beaten egg 1. teaspoons baking powder
Salt 2 tablespoons sugar
2 bananas cut in small pieces
Sift flour, baking powder and salt together, add egg, milk
and fruit; drop by spoonfuls into deep fat hot enough to
brown bread while counting sixty ; drain on paper, sprinkle
with sugar; serve at once. ELIZABETH A. BURROWS
CORN PATTIES
12 ears uncooked sweet corn grated, 1 teaspoon salt, of
pepper, 1 egg beaten into 2 tablespoons flour. Mix and fry
on griddle. NELLIE BEEBE
BAKED CHEESE
1 cups finely chopped or 1 egg beaten light
grated cheese A cup bread crumbs
1 cup milk Pepper and salt
Put in a buttered dish ; bake 15 minutes in a quick oven.
MRS. MARY WATERMAN WILCOX
EGG OMELET
Yolks of 3 eggs well beaten, pinch of salt, pepper, and a
level tablespoon of flour mixed to a smooth paste. Add 2
tablespoons milk and beaten whites of the eggs. Cook in
buttered spider. MRS. E. C. HALL
21



PINEAPPLE SPONGE
2 tablespoons gelatine 1 pint water
1 pint can shredded pineapple 1 large cup sugar
Dissolve gelatine in 1 cup of the water. Scald fruit and
sugar in the other cup water, then stir in the gelatine. When
cool and beginning to set, add the beaten whites of 3 eggs.
Beat the whole with egg-beater till stiff. Chill in a mold.
Serve with cream, or a custard made of 2 cups milk, the 3
yolks, 3 tablespoons sugar and a little salt.
CLARA. H. CHACE
BAKED INDIAN PUDDING
1 quart milk cup sugar
4 tablespoons meal # teaspoon each of salt and
# cup molasses cinnamon
2 eggs
Boil the milk, add the meal and cook 10 minutes. Let
cool. Stir in the beaten eggs and all the rest. Bake in hot
oven 2 hours ; stir in 1 cup cold milk at the end of hour.
Serve hot with cream or butter. MRS. LUCY. P. LEWIS
PRUNE PUDDING
Stew pound prunes till soft, and rub through a sieve.
Stir in 1 cup powdered sugar, add the stiffly beaten whites of
6 eggs. Bake in buttered dish 15 minutes in moderate oven.
Chill, and serve with whipped cream, or soft custard made
with the yolks. MISS S. L. FISH
COFFEE CREAM
# box gelatine 1 cup sugar
1 gill cold water º pint cream
1 pint milk 1 cup strong coffee
Soak gelatine in the cold water. Heat milk to boiling
point, add sugar; when dissolved pour over the gelatine, stir
well, add cream and coffee. Strain into a wet mold, and
chill. HELEN F. WILBUR
30



CHO.COLATE BREAD PUDDING
1 quart milk Pinch of salt
5 tablespoons grated choc- 1 cup sugar
olate 4 eggs
10 tablespoons bread crumbs
Put bread, chocolate and milk in double boiler, and boil a
little. Take from fire, and add sugar, salt and beaten yolks.
Put in serving dish and bake 15 or 20 minutes. Make
meringue of the beaten whites with 4 even tablespoons
sugar. Spread over top and brown slightly. Serve cold.
MRS. CoATES
OLD FASHIONED TAPIOCA PUDDING
1 cup pearl tapioca 1 cup sugar
1 quart milk Pinch salt
4 eggs 1 teaspoon vanilla
Soak tapioca in water over night. Drain and put in double
boiler with the milk. When well heated, stir in the egg
yolks beaten with the sugar. Stir till it thickens. Add salt
and vanilla. Put in baking dish and cover with meringue
made of the 4 whites and 4 tablespoons of sugar. Brown
lightly in oven. Serve cold. HANNAH MINER
COFFEE CHARLOTTE
Whip , pint cream very stiff. Soak 2 scant teaspoons
gelatine in 2 tablespoons strong breakfast coffee. Warm it
just enough to melt the gelatine. Add cup sugar and fold
into the whipped cream very slowly. Mix well. If a larger
quantity is wanted add the stiffly beaten white of an egg to
the cream. MRS. A. O. Col.BY
RICE PUDDING
§ cup rice 2 quarts milk
A cup sugar Pinch of salt
A cup raisins Nutmeg to taste
Mix all together, bake in slow oven 3 hours, stirring a few
times to keep from settling. MRS. IDA. F. WELLS
31



CRANBERRY STEAMED PUDDING
A cup butter 3 teaspoons baking powder
1 cup sugar 1 teaspoon salt
1 cup milk 2 eggs
3 cups flour 2 cups berries
Cream butter and sugar. Sift dry materials together and
add alternately with milk to sugar and butter, then the
beaten eggs, lastly berries cut in half and sprinkled with
flour. Pour into buttered mold, steam 2 hours.
Sauce.-Cream cup butter, add slowly 1 cup powdered
sugar, cream again. Add 1 teaspoon vanilla or lemon. Just
before serving add 4 cup boiling water, stirring hard.
MRS. R. H. WILCOX
DELIGHT PUDDING
1 pint bread crumbs cup flour
A cup soft butter 1 cup raisins cut in halves
2 egg yolks 1 teaspoon cinnamon
1 cup milk teaspoon each of soda, salt,
| cup molasses mace and cloves
Mix crumbs and butter, sift together flour, soda, salt and
spices, work in raisins, and add to buttered crumbs. Beat
yolks of eggs, add milk, molasses, and beat all together.
Steam in a 2 quart buttered mold. Serve hot.
Sauce.—Cream 1 cup sugar with cup butter, add the 2 egg
whites beaten stiff, and vanilla or mace to flavor.
MRS. ALDEN FISH
PLAIN PUDDING SAUCE
1 tablespoon butter 1 tablespoon of cold water
# cup hot water # cup sugar
* tablespoon corn starch Nutmeg
Bring hot water and butter to a boil, add corn starch dis-
solved in the cold water ; boil just a little ; add sugar and boil
just enough to clear. Flavor with nutmeg. Excellent for
fritters. MRS. CoATES
38



ORANGE CAKE
1 cup sugar 1 rounded teaspoon baking
3 eggs / powder
13 cups flour Grated rind of 1 orange
# cup milk Pinch salt
Beat eggs (leaving out 1 white for frosting) and sugar with
egg-beater ; add flour, baking powder and salt well mixed,
half the orange rind, and lastly the milk and butter brought
to a boil. Bake in a very hot oven in two layers. Make a
boiled frosting with the other egg white and other half of
orange rind, for the filling and top. MRS. C. H. BRIGGS
BERMUDA CAKE
1 cup sugar 4 cups flour
1 cup butter Cinnamon
2 cups molasses Cloves
1 cup milk - Nutmeg to taste
4 eggs 1 tablespoon soda
Raisins or dates
Cream butter and sugar, add molasses, beaten eggs, soda
in the milk, spices in the flour, raisins or dates chopped and
floured. Bake in a loaf. Makes a large cake.
MRS. JOHN P. GRAY
EGGLESS SPICE CAKE
1 cup sugar 1 teaspoon soda
# cup butter } teaspoon salt
1 cup sour milk } teaspoon nutmeg
2 cups flour 4 teaspoon ginger
1 cup raisins # teaspoon cloves
1 teaspoon cinnamon
Cream butter and sugar, add milk with soda in it. Chop
raisins and mix with some of the flour. Sift salt and spices
with remainder of flour, mix all together and beat well.
Bake in a loaf. MRS. IDA. F. WELLS
40



DATE BARS
1 cup sugar 1 pound dates
1 cup walnut meats 1 cup flour
3 eggs 1 teaspoon baking powder
Little salt
Beat yolks with sugar till very creamy. Mix flour, salt and
baking powder, add the nuts, then the dates stoned and
quartered. Beat whites till stiff and stir into the yolks and
sugar alternately with the flour mixture. Bake in a large flat
pan for 30 minutes. Cut in bars, and roll in powdered sugar.
MRS. D. B. DENISON
BEST OF ALL FRUIT CAKE
1 pound butter, 1 pound sugar, 1 pound flour, 3 pounds
raisins, 2 pounds currants, 1 pound citron, 10 eggs, 1 pound
blanched almonds, 1 pound figs, 1 pound dates, 1 cup straw-
berry preserve, 1 tablespoon rose water ; mace, cinnamon,
allspice, cloves to taste. Vanilla and lemon extract. 1 good
teaspoon soda sifted with flour and spices. Bake 4 hours in a
slow oven. Makes 2 large loaves. MRS. R. H. WILCOx
CHO.COLATE CAKE
2 squares of chocolate A cup butter
4 eggs 2 cups flour
1 cups sugar 3 teaspoons baking powder
A cup milk | teaspoon salt
1 teaspoon vanilla
Dissolve chocolate in 5 teaspoons water. Cream butter
and sugar, add beaten yolks, milk, chocolate, vanilla, and
flour, with salt and baking powder in it. Lastly the beaten
whites. Bake 25 minutes, in loaf or layers.
If an all chocolate layer cake is wanted, use the following
as filling :-2 squares chocolate, 1 cup confectioner's sugar,
* tablespoon butter, hot water to mix. Increase quantity by
adding sugar and water.
MRS. MARION WILCOx WHEELER
41



C O O K I E S
OATMEAL COOKIES
1 cup dark brown sugar # cup chopped raisins
1 cup butter and lard mixed A cup nut meats cut
2 cups flour 1 cup milk
2 cups oatmeal (ground) 1. teaspoons vanilla
1 teaspoon soda Pinch salt
Cream butter and sugar ; sift soda and flour together ; mix
all well, drop on buttered tins and bake.
MRS. J. W. PHILLIPS
BROWN SUGAR COOKHES
2 eggs 2 teaspoons cream of tartar
§ cup butter and lard equally 1 teaspoon vanilla
1 cups brown sugar # teaspoon salt
3 cups flour 1 teaspoon soda
In measuring sugar, pack solidly in cup. Combine eggs
well beaten, butter and sugar. Add flour, soda, cream of
tartar, and salt, mixed and sifted together ; then vanilla.
Roll thin, cut out, and bake as cookies.
BESSIE W. HEATH
LEMON SNAPS
1 quart flour, 1 pint sugar, 1 cup butter, 2 eggs, 1 teaspoon
soda, juice and grated rind of 1 lemon, 2 tablespoons water,
pinch salt. Roll out thin, cut and bake as cookies.
MRS. LAURA. H. PACKER
MOLASSES COOKIES OR DROP CAKES
A cup molasses A cup milk
A cup sugar 1 teaspoon soda dissolved in
1 full tablespoon lard trifle hot water
1 egg 1 teaspoon ginger
3 cups flour Little salt
Mix well, drop by spoonfuls in pan and bake in moderate
good oven. EMILY F. DENISON
47



TOMATO MINCE MEAT
4 quarts green tomatoes A cup cider vinegar
2 pounds brown sugar 1 tablespoon salt
# pound citron 1 tablespoon cloves
1 pound raisins 1 tablespoon cinnamon
§ cup suet 1 teaspoon nutmeg
Chop tomatoes and drain. Cover with hot water, and boil
30 minutes. Drain well. Chop suet, cut citron fine, chop or
cut raisins. Put everything together in the kettle and cook
about an hour. Can while hot. Add chopped apple to pies
when baking. MRS. S. C. HALEY
TOMATO BUTTER
7 pounds ripe tomatoes 3 pounds light brown sugar
1 pint vinegar 1 ounce ground cinnamon
ounce whole cloves
Boil gently 3 hours, till thick. Put into any jelly container.
This is better after it has stood for a month or two. Serve
with meat, or use for sandwiches. NELLIE BEEBE
GOOSEBERRY JAM
9 pounds sugar 1 tablespoon cinnamon
6 quarts berries 1 tablespoon cloves
1 pint weak vinegar 1 tablespoon allspice
Put berries to cook with , the sugar. Boil hour. Add
vinegar, spices, and balance of sugar. Boil hour more.
MRS. G. W. DUNHAM
THANKSGIVING CRANBERRY JELLY
1 quart berries # cup sugar to each cup of
1 large cup water juice
Cook berries and water slowly until tender. Strain.
Measure juice, add to each cup cup sugar. Cook slowly
till it jellies (about 20 minutes). Pour into molds or any
preferred dish. MRS. C. H. WOLFE
54


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