-
tins with batter and bake in moderate oven for 1 1–2 hours.
These are very good for sandwiches.—Mrs. Alice Brad-
Street.
BROWN BREAD NO. 3–2 cups Indian meal, 1 cup rye
meal, 1 cup flour, 2 cups sour milk, 2-3 cup molasses, 2 tea-
spoons soda, 1 cup boiling water. Steam 3 hours.-Mrs. B.
C. Hale.
BROWN BREAD NO. 4–2 cups Indian meal, 1 cup flour,
1–2 cup molasses, 2 cups sour milk, 1 teaspoon salt, 2 1-2
teaspoons soda dissolved in 1–2 cup warm water last. Steam
3 hours.-Mrs. Starr Parsons.
BROWN BREAD NO. 5–1 cup Indian meal, 1 cup rye
meal, 1 cup flour, 1 cup molasses, 1 teaspoon soda, 1 pint
sour milk, pinch of salt. Bake 3 hours in a covered pail in
a slow oven.—Miss Doris E. Bennis.
BROWN BREAD NO 6–3 cups corn meal, 1 cup flour, J.
teaspoon salt, 2 teaspoons soda, 2 cups sour milk, 1–2 cup
molasses, 1 cup water. Steam 3 hours.-Mrs. Walter C.
Marsh.
NUT BREAD–1–2 cup sugar, 2 cups graham flour, 2 cups
white flour, 4 teaspoons baking powder, 1 teaspoon salt, 2
cups milk, 1 cup chopped walnuts. Let stand 1–2 hour in
tins. Bake 1 hour in moderate oven. This will make 2
small loaves.—Mrs. J. Robert Marshall. -
BUN.S.–1 3–4 cups warm milk, 1–2 cup sugar, 1–2 yeast
cake. Make batter at noon, using bread flour; let rise till
night, then add 1 cup sugar, 1–2 cup butter or lard, 1 egg,
1-2 teaspoon soda, salt, nutmeg, currants. Flour to stir stiff.
Next morning add just enough flour to form in balls. Let
rise till very light, then bake. This will make 30 to 35
buns.—Mrs. Catherine N. Mighill.
HOT CROSS BUNS—1 cup scald milk, 1–4 cup sugar, ?
tablespoons butter, 1-2 teaspoon salt, 1–2 yeast cake in 1–4
4



CORN CAKE-1 1–2 cups flour, 1–2 cup Indian meal, 1-4
cup sugar, 1 cup milk, 2 tablespoons shortening, 1 teaspoon
cream of tartar, 1-2 teaspoon soda, 1 egg. Bake 20 minutes.
—Mrs. Fannie E. Smith.
APPLE JOHNNY CAKE–1 cup corn meal, 2–3 cup flour.
sifted together, 1-4 teaspoon salt, 2 tablespoons sugar, 1
teaspoon soda, 1 cup sour milk, 1 tablespoon melted butter.
Cut into small thin pieces 4 apples and stir well into the
batter. Bake in a quick oven.—Mrs. N. N. Dummer.
WHITE FLOUR BREAD–Scald 3 cups of milk (use part
water if short of milk). Pour it over 1 large cooking spoon-
ful of lard (use all you can take up on the spoon). (This
may be done in the morning, if desired). At night break up
1–2 yeast cake into a bowl; pour about 1–2 cup of lukewarm
water over it, and add flour enough to thicken. Set in a
warm place to rise (about 30 to 45 minutes). Sift into a
bread mixer scant 3 pints of flour and add one heaping
tablespoonful of sugar and 1 rounding tablespoonful of salt,
sifted in and well mixed. Add the raised yeast and the
scalded milk and lard (in cold weather have this warm) and
mix well, adding more flour if necessary. Let rise over
night. Stir a little in the morning and shape and put into
pans. Fill pans about half full and set in a warm place
to rise until pans are full. Bake nearly an hour, or accord-
ing to size of loaves. When bread has begun to crust over
slightly, brush with butter. This will make two medium
sized loaves and a pan of biscuits or rolls.-Mrs. Joseph N.
Dummer.
CAKES
SPONGE CAKE NO. 1–1 cup of sugar and 2 eggs beaten
well together, 1 cup of flour, 1 tablespoon corn starch, 1
heaping teaspoon cream of tarter, 1-2 teaspoon soda, pinch
of salt mixed together and beaten with eggs and sugar, 1–2
cup of boiling water stirred in very slowly. Flavor with
lennon or vanilla.
7


--
NUT D RAISIN CAKE-1 1-2 cups gar, 1–2 cup
butter, 1 ºup milk or cream, 3 eggs, 2 o tº flour, 1 cup
chopped raisins, 1 cup chopped nuts, 1-2 spoon soda, 1
teaspoon cream tartar. Flavor with vanilº mace, and
cinnamon.—Mrs. Arthur Bishop. -
SNOW CAKE–1 1–2 cups sugar, 2 heaping tablespoons-
butter, 1 cup sweet milk, 1 pint flour, whites of 3 Uggs beat.--
en stiff, 1 teaspoon cream tartar, 1-2 teaspoon soda, a pinch
salt. Flavor with vanilla or orange.—Mrs. Ida M. Maker.
HALF POUND CAKE–1 cup butter 1 1–2 cups powdered
sugar, 4 eggs, 1–2 cup milk, 2 cups flour, 1-2 teaspoonful of
- mace, 1 level teaspoonful baking powder. Cream the butter
and sugar, add the well beaten yolks of eggs, then the milk,
sifted flour and baking powder and mace. Then beat in
the whites of eggs and bake in a model ate oven.—Miss
Clara. Hutchings. - -
PORK CAKE-1 lb fat salt pork, chopped fine, 2 cups
boiling water poured over pork, let cool, 1 cup molasses, I
cup sugar, 1 lb chopped raisins, 2 eggs, 1 teaspoon soda, no
salt. Use pastry flour, make thicker than light cake. Makes. º
- two large loaves.—Mrs. Emma F. Goodwin. -
-
JELLY ROLL–1 cup sugar, 1 cup flour, 3 eggs, sº.
- spoons sweet milk, 1-2. teaspoon soda, 1 teaspoon cream of
- tartar. Spread thin a d bake in a quick oven. Turn from
- pan while hot and spread with jelly. Roll in a piece of
cheese cloth and allow cloth to remain on till cool.-Mrs.
Benj. J. Foster. -
C REAM CAKE NO. 1–1 cup sugar, beat two eggs in cup
and fill it up with cream, 1 cup flour, 2 teaspoons baking
powder, little salt, flavoring. Bake in moderate oven.—Mrs.
Rozella. D. Heald.
C REAM CAKE NO. 2–2 eggs, 1 cup sugar, 1 cup cream,
1 teaspoon soda, 2 cups flour, 2 teaspoons cream of tartar,
1 teaspoon lemon.—Mrs. Ella F. Addison.


10



C REAMED CHIC KEN AND OYSTERS–1–4 cup butter,
1–4 cup flour, 1-2 teaspoon salt, 1-4 teaspoon peppers, 2 .
cups thin cream, 2 cups cold cooked chicken, diced, 1 pint
of oysters, 1-3 cup finely cut celery. Make sauce of the first
five ingredients, add chicken and oysters. Cook until oys-
ters are plump. Serve sprinkled with celery.—Mrs. Sara Q.
Mullen.
SHRI MPS–1–2 pint shrimps, 3 tablespoons catsup, 2 ta-
blespoons butter, 1-2 onion grated or sliced thin, 1–2 cup
boiled rice, 1–2 cup cream. Melt butter in dish. Stir in on-
ion and rice, then add cream, shrimps and catsup. Stir un-
til boiling, cover and let simmer for 5 minutes. Serve on
crackers or toast.—Mrs. Frank L. Collins.
CRAB APPETIZER—1 large can crab meat, 1–2 cup grat-
ed cheese, 3 cups thin cream or top of milk, 3 egg yolks
beaten, 1 tablespoon flour, 6 tablespoons butter, salt and
paprika to taste. Cook milk, eggs and flour until it thickens.
Add other ingredients and cook until well blended. Serve
on buttered toast or saltines.—Mrs. E. Vernon Peabody.
SHRI MP W IGGLE-1–2 cup boiled rice, 1 can shrimp cut
in small pieces, 1–2 cup strained tomato juice, 1–2 cup
cream, 1 teaspoon butter, little salt and pepper. Cook rice,
then add tomato, salt, pepper, cream, butter, then shrimp. —
Miss Florence A. Warren.
C REAM ED OYSTERS–2 heaping tablespoons butter, 2
level tablespoons flour, 1-2 teaspoon salt, dash of pepper, 1
pint of milk, 1 pint oysters, 12 shredded wheat biscuits. Melt
butter, when boiling add flour and salt mixed. Let cook till
frothy. Slowly add cold milk, stirring vigorously. When
thick and smooth add oysters, previously cooked in their
own liquor. Scoop out the centers of the shredded wheat
biscuit, being careful not to break the edges. Dot them
with butter and place in warm oven to crisp. Use as patties
in which to serve creamed oysters.-Mrs. Frank L. Collins.
18



COCOANUT MOLASSES DROP CAKES-1 cup sugar,
1–2 cup lard, 1 cup molasses, 1 cup cold water, 1 teaspoon
soda, 1 teaspoon cinnamon and cloves; flour to make batter
stiff enough to drop. Cream sugar and lard, add molasses,
then water and dry ingredients, lastly put in a cup of co
coanut.—Mrs. Fred H. Morong. -
ALMOND COOK! ES-1–2 cup butter ( 1–2 cup sugar, 1 cup
chopped almonds, 1 teaspoon cinnamon, 3 egg yolks, 1 1-2
cups flour, 2 teaspoons baking powder, 1-2 teaspoon vanilla.
Mix in order given, roll out and brush with white of an
egg, cut and bake in quick oven.—Mrs. Charles H. Perley.
SUGAR COOK! ES–2 eggs, 1 cup sugar, 1–2 cup butter,
2 tablespoons milk, 2 teaspoons baking powder. Flour to
stiffen. Mix soft, flavor with vanilla.-Mrs. Almon E. Car-
penter.
SUGAR COOK! ES—2 eggs, 2 cups sugar, 1 cup of lard
or butter, 1 cup milk, 1 teaspoon vanilla, 2 teaspoons cream
of tartar, 1 teaspoon soda, a litle salt, bread flour enough to
roll.—Mrs. Benj. Foster.
PLAIN COOK! ES—1 egg, 1 cup sugar, 1–2 cup sweet
milk, 1–2 cup butter, 1-2 teaspoon soda, 1 teaspoon cream
tartar, 1 teaspoon salt, flour enough to roll out on board.
Sprinkle with sugar before baking.—Miss Carrie E. Black-
ington.
G|NGER SNAPS–1 cup sugar, 1 cup molasses, 1–2 cup
butter, 1–2 cup lard, boil up; add 1–2 cup cold water, 1 1-2
teaspoons soda, 2 teaspoons ginger, 1 teaspoon salt. Roll
Out very thin and bake in a hot oven.—Mrs. Christina. John-
SOIn.
DROP FRUIT COOKIES-1 cup brown sugar, 1 cup mo-
lasses, 1 cup cold strong coffee, 1 cup raisins or currants, i.
cup shortening, 1 egg, 1 teaspoon of soda, 2 teaspoons of
cinnamon, 1 teaspoon ginger, 1-2 teaspoon cloves, 1-2 tea -
spoon allspice, 5 cups of pastry flour. Make small and drop
in pan.-Mrs. John Rielly.
22



strain. Add small piece of butter, little pepper and salt. Mix
with spaghetti, heat and serve hot.-Mrs. Arthur Bishop.
TOMATO SPAGHETTI—I plºg of spaghetti cooked in salt
water, 1 large can tomatoes put on to boil at the same time,
3 or 4 good slices of salt pork tried out and to the fat add 2
large onions cut up and fried a good brown; then put this
mixture with the tomatoes and let boil together about one
half hour or more, then strain. After spaghetti is cooked
strain in colander and pour cold water over it to take the
starch out. Then return to the kettle and mix tomatoes
and spaghetti together and add a pinch of red pepper.—Mrs.
Mary Cook.
SPAGHETTI LOAF—3–4 cup spaghetti cooked in salted
water, 2 eggs beaten, 1 cup milk, 1 cup bread crumbs, 1 cup
grated cheese, 1 teaspoon salt, dash of pepper, 1–2 can of
pinnentoes. Press firmly into a buttered pain, cook 3–4 hour
and serve with one can tomato soup.–Mrs. Sara G. Mullen.
ROWLEY POWLEY D. SH-1 can tonnatoes, 3 small on-
ions or 1 large one minced fine, 2 large spoons of sugar, 1
Cup spaghetti cooked soft, 1 lb hamburg, salt and pepper to
taste. Put piece of butter in a large spider and cook the
Ohion, add steak and cook a little, then add tomatoes, spag-
hetti, salt and pepper. Turn it all into a deep dish, sprinkle
with bread crumbs and bake until brown.—Miss Sarah M.
THale.
STUFFED LOBSTER—Remove the meat from two me-
dium sized lobsters and cut into pieces 1–2 inch square. Melt
1 tablespoon of butter, blend in 1 tablespoon flour, add
slowly 1 cup of milk, stir until smooth and thick, and season
with 1-2 teaspoon of salt, a dash of paprika, and 1 table-
spoon of chopped parsley. Add the yolks of 3 hard boiled
eggs mashed fine and lastly the lobster meat. Wash and
dry the two tail shells, fit them together, turn in the lobster
mixture, sprinkle the top with 2 tablespoons of crumbs
moistened with 1 tablespoon of melted butter, and brown in
oven. Garnish with parsloy and lemon.—Miss Alma Hutch, -
EngS. -
27



CALLA LILIES.–1 cup flour, 1 cup sugar, 1 teaspoon
baking powder, 1 teaspoon flavoring, 3 tablespoons water,
3 eggs, 1 pinch salt, 1 tablespoonful placed in a saucer for
the lilies. Cook in quick oven.—Mrs. Eva Mayer.
APPLE BLOSSOMS-Sift together 3 times 1–2 cup of
cornstarch and 1–2 cup powdered sugar with 1 teaspoon
baking powder and a speck of salt. Then fold in the stiff-
ly beaten whites of 4 eggs and flavor with almond. Line a
tin baking sheet with oiled paper and drop on the mixture
by spoonfuls. Bake in moderate oven. When cold frost
with pink frosting.—Miss Alma Hutchings. -
CHOCOLATE SOUFFE—2 tablespoons butter, 2 table-
spoons flour, 3-4 cup milk, 1 1-2 squares chocolate, 1-3 cup
sugar, 2 tablespoons hot water, 3 eggs, 1-2 teaspoon val-
nilla. Melt butter, add flour, pour on milk, stirring con-
stantly. Cook until it reaches the boiling point. Melt choc-
olate, add sugar and yolks of eggs well beaten. Cool, then
fold in the whites of the eggs beaten stiff and add vanilla.
Turn into a buttered dish and bake in moderate oven 25
minutes. Serve with cream.—Miss Clara A. Hale.
PIN EAPPLE CHARLOTTE–Soak 1–2 box plain gelatina
for 10 minutes in a cup of cold water. Add 1 cup of boiling
water, 1 cup of sugar and 1-2 can of chopped pineapple.
When this begins to thicken add 1–2 pint of whipped
cream, then set away to harden.—Miss Elizabeth Rimball.
SPAN ISH CREAM—Soak 1–2 package of gelatine in 1
qt. milk 10 minutes, then put on the stove in a double boiler.
Beat the yolks of 3 eggs and 1 cup of sugar light and stir it
into the milk when it is good and hot. Cook a few min-
utes, then remove from the fire and add the whites of 3
eggs beaten stiff, flavor with a teaspoon of vanilla. Pour
into a bowl or mould first wet in cold water. Make the day
before serving.—Mrs. J. B. Hale.
CARAME L TAPIOCA C REAM–1 qt. milk, 2 tablespoons
minute tapioca, 2 tablespoons cornstarch, 1 cup sugar,
pinch of salt and flavor with vanilla. Cook tapioca, in milk
30



CRAN BERRY PUFFS-1 pint cranberries (or any other
berries), 1 pint flour, 2 teaspoons baking powder, 1 tea-
spoon salt, 2 eggs. Add enough sweet milk to make batter
at little thicker than loaf cake. Have five or six cups greased.
Fill half full and steam 2 1–2 hours.
Sauce—1 cup sugar, butter twice size of an egg, cream
together, 1 egg, pour over 1–3 cup hot milk. Stir until it
foams.-Mrs. Louis C. Todd.
ITALIAN CREAM–Make a custard of 1 pint of milk,
yolks of 3 eggs and 3 tablespoons of sugar, dash of salt.
When it is cool enough to coat the spoon add 1 oz of gela-
tine which has soaked for 1–2 hour in a little milk. As soon
as the gelatine is dissolved remove from fire and when it
begins to stiffen fold in carefully the whites of the 3 eggs
beaten to a stiff froth and turn it into a mould to set. Serve
with cream.–Miss Ratherine Lambert.
CARAMEL CUSTARD–4 cups scalded milk, 1-2 tea-
spoon salt, 5 or 6 eggs, 1 teaspoon vanilla, 1–2 cup sugar.
Put sugar in one let pain, stir constantly over hot part of
range until melted to a syrup of light brown color. Add
gradually to milk (I put half of syrup in the milk and the
other half in the bottom of buttered mould) being careful
that milk does not bubble up and go over, as is liable on
account of high temperature of sugar. As soon as sugar is
melted in milk, add mixture gradually to eggs slightly
beaten; add salt and flavoring, then strain in buttered
mould. Bake as custard at low temperature, set mould in
pan of hot water. Do not let water boil. Chill and serve
with carannel sauce.
Caramel Sauce—1–2 cup sugar, 1–2 cup boiling water.
Melt sugar as for caramel custard; add water, simmer ten
minutes; cool before serving.—Mrs. Starr Parsons.
32



rind, small piece of butter. Mix sugar and cornstarch. Cook
in double boiler with water and lemon for 5 minutes. Add
well beaten egg yolks and add butter after it has thick-
ened. Add 1 tablespoon confectionary sugar to the SS
whites.—Mrs. Alvin P. Lewis. -
LEMON PIE–Juice 1 lemon, scant cup of sugar, yolks of
3 eggs, 1 tablespoon flour, small piece of butter. Cook in
double boiler and fill a baked pie crust shell.
Frosting—Whites of 3 eggs, 4 tablespoons powdered sug-
ar; brown in oven.—Mrs. Sarah E. Dodge.
LEMON PIE–1 lemon, 1 cup sugar, 2 eggs, 3 teaspoons
corn starch, 1 cup boiling water.—Mrs. Rozella D. Heald.
LEMON PIE WITH TWO CRUSTS-1 cup sugar, 4 ta-
blespoons hot water, 2 tablespoons flour, 1 egg, juice and
rind of one lemon.— Mrs. Lydia A. Dole.
RAI SIN PIE–2 cups seedless raisins, 1–2 cup hot water,
1 cup sugar, 2 heaping tablespoons cornstarch, the rind and
Juice of 1 lenon and the rind and juice of 1 orange. Put
on the raisins with water and cook about 15 minutes, then
add sugar, cornstarch and the grated rinds and juices.
Cook all together in a double boiler until thick and set to
cool. This is filling for 1 pie and is baked between 2 crusts.
—Mrs. J. A. Anthony.
LEMON SPONGE PIE NO. 1–1 cup sugar, 1 cup milk,
1-4 cup butter, 3 heaping teaspoons flour, 2 eggs, 1 lennon,
juice and grated rind. Mix sugar, flour, butter and beaten
egg yolks; add milk, beat whites of eggs stiff and add last.
Bake with one crust like custard pie.—Mrs. Frank L.
Burke.
LEMON SPONGE PIE NO. 2–2 eggs, 1 cup sugar, 1
scant tablespoon flour; add juice and grated rind of 1 len-
on, 1 cup milk, small piece of butter. Cream yolks of 2
eggs with 1 cup sugar and 1 scant tablespoon flour. Add
juice and grated rind of 1 lemon, small piece of butter, 1.
Cup milk with the beaten whites of 2 eggs. Bake as custard
pie.—Mrs. George Gilday.
46



TIMETABLE FOR COOKING
BOI LING.
Water, 1 qt Over gas . . . . . . . . . . . . . . . . . . . . . . . . .
Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Tea, steep without boiling . . . . . . . . . . . . . . . . . . .
Rice, Steamed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Rice, boiled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Eggs, soft . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Eggs, hard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Fish, whole per Ib . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Fish, cubical per 2 lbs . . . . . . . . . . . . . . . . . . . . . . .
Clams, Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Beef, corned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Soup stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Veal, Mutton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Tongue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sweetbreads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Sweet Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Asparagus, Tomatoes, Peas . . . . . . . . . . . . . . . . . . 15
Macaroni, Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .... .20
Squash, Celery, Cauliflower . . . . . . . . . . . . . . . . . . 20
Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Cabbage, Beets (young) . . . . . . . . . . . . . . . . . . . . . 30
Parsnips, Turnips . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Carrots, Onions, Salsify . . . . . . . . . . . . . . . . . . . . . 30
Beans (string and shell) . . . . . . . . . . . . . . . . . . . . . 1.
Brown Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5 Min
5 “
5 “
60 “
20 “
6 “
20 “
10 “
15 “
5 “
5 Hrs
6 “
3 “
4 “
5. “
30 Min
8 “
20 “
30 “
30 “
30 “
30 “
40 “
45 “
60 “
2 Hrs
3 “
Pudding, 1 qt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3 “