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MARY AT THE FARM

AND
BOOK OF RECIPES

COMPILED DURING HER
VISIT AMONG THE

“PENNSYLVANIA GERMANS”

BY

EDITH M. THOMAS

6

WITH ILLUSTRATIONS

We love our Pennsylvania, grand old Keystone State;
Land of far famed rivers, and rock-ribbed mountains great.

With her wealth of ‘‘Dusky Diamonds” and historic valleys fair,
Proud to claim her as our birth-place; land of varied treasures rare.

PRINTED BY
JOHN HARTENSTINE
NORRISTOWN, PA.
1915

tbe
COPYRIGHTED. 1915
BY
EDITH M. THOMAS
PREFACE

The incidents narrated in this book are based on fact, and,
while not absolutely true in every particular, the characters are
all drawn from real life. The photographs are true likenesses
of the people they are supposed to represent, and, while in some
instances the correct names are not given (for reasons which the
reader will readily understand), the various scenes, relics, etc.,
are true historically and geographically. The places described
can be easily recognized by any one who has ever visited the
section of Pennsylvania in which the plot (if it can really be
called a plot) of the story is laid. Many of the recipes given
Mary by Pennsylvania German housewives, noted for the excel-
lence of their cooking, have never appeared in print.

Tue AutHor.
THIS BOOK IS DEDICATED TO MY FRIENDS
WITH GRATITUDE FOR THEIR MANY HELPFUL
KINDNESSES.

 

“HE WHO HAS A THOUSAND FRIENDS, HAS
NEVER A ONE TO SPARE.”
THE HOUSEKEEPER’S SYMPHONY

“To do the best that I can, from morn till night,
And pray for added strength with coming light;
To make the family income reach alway,
With some left over for a rainy day;
To do distasteful things with happy face,
To try and keep the odds and ends in place.
To smile instead of frown at Fate,
Which placed me in a family always late
For meals; to do the sewing, mending and
The thousand small things always near at hand,
And do them always with a cheerful heart,
Because in life they seem to be my part;
To know the place of everything and keep
It there, to think, to plan, to cook, to sweep,
To brew, to bake, to answer questions,
To be the mainspring of the family clock.
(Or that effect) and see that no tick, tock
Is a of time or tune, or soon or late,
This is the only symphony which I

Can ever hope to operate.”

Marion WILEY.
II
Il
IV

VI

VII
VIII
IX

x

XI
XII
XIII
XIV
XV
XVI
XVII
XVIII
XIX

XX
XXI
XXII
XXHI
XXIV
XXV
XXVI
XXVII
XXVIII
XXIX

XXX
XXXI

CONTENTS

Mary’s Letter Received at Clear Spring Farm...
Mary’s Arrival at the Farm.................5.
Schuggenhaus Township ..................5.
John Landis 24sec reseuset see ase ee neers
The Old Farm-House and Garden............
Mary Confides in “Aunt Sarah” and Gives Her

Views on Suffrage for Women............
Professor Schmidt ................ 0000s eee
Uses of An Old-Fashioned Wardrobe..........
Poetry and Pie .2ce6e cen. ese ge cas evens cee o's
Sibylla Linsabigler ................02.0000..
New Colonial Rag Rugs................-.0-.
Mary Imitates Navajo Blankets...............
“The Girls’ Camp Fire” Organized by Mary....
Mary Makes “Violet and Rose Leaf” Beads.....
Mary and Elizabeth Visit Sadie Singmaster....
The Old Parlor Made Beautiful (Modernized). .
An Old Song Evening.............2--020000+
A Visit to the “Pennsylvania Palisades”.......
Mary Is Taught to Make Pastry, Patties and

Rosenkuichen, s:.2< 0.8 eva oa knees dees:
Old Potteries and Decorated Dishes............
The Value of Wholesome, Nutritious Food.....
A Variety of Cakes Evolved From One Recipe. .
The Old “Taufschien”................020005.
The Old Store on the Ridge Road............
An Elbadritchel Hunt.......................

Mary, Ralph, Jake and Sibylla Visit the Allen-

town Pail -sc.ceosgedteaewssieaveiennace<
Fritz Schmidt Explores Durham Cave.........
Mary’s Marriage .........--. eee ee eee eee eee
ILLUSTRATIONS

PAGE
Mary Ch renihispiete )* c2s5 dy uawae eae seuss ere ectow 1
PMO OTA sag coer wate pier nye Wace meon eet Ria 11
Theil. Spring Houses a<rsiesesc% gab hen neioa save ane 12
he Old Mil WHEL sc case tach bwenuseuenudvevuneowes 19
ue MENT MAIN pps SG Bice a pe Rs pak aul eats a oeiatng 20
ONE CTA it asses Uh crane ase Reuss ereueseetes 24
SD He Nica Ane: Isai ira wate wana warn curie pecan oes 24
Phe Old: Pami-Houses wawcuaccnaeieicsSaeusesteeww gad 25
Pal SACS Oi wx verses alanine ae reals we Sonaeen ees 34
Rocky: Valley” wcsiirs facwiewien neck tes deta eoneesnen 35
Professor Schmidt ............ 2... ccc ce cece cece eeeee 37
Frat SChMidt. sia. ctauivwit pusseeco erases ete uie ean 38
Old Time Patch- Work Quilts ov2a.e.0cesdewevanecieanves 42
Old “Time Pateb-Work. <ocisiieceigicavedesevcsnssewoes 44
Home-Made Rag Carpet ................0 2 cee ee eee eeee 45
A Hit-and-Miss Rug ........ 2... cece cece eee ence ee eee 56
A Brown and Tan Rug ......... 0... cc cece eee eee eee 57
Ac Circtlat Rags. citn a creei es er ahv os ev Rae ees eee AS 58
Imitation of Navajo Blankets ...................200005 62
Rug’ With Design « o.:Jeseeci ese deices o.algcka naan e es 62
Rug With Swastika in Centre ............... 20.2 c cece ee 63
Home Manufactured Silk Prayer Rug .................. 65
Elizabeth Schmidt—“Laughing Water” ................. 69

Articles in the Old Parlor Before It Was Modernized.... 79
Other Articles in the Old Parlor Before It Was Modernized 83

Palisades, or Narrows of Nockamixon .................. 95
The Canal at the Narrows ................0.. 22 eee eee 97
The Narrows, or Pennsylvania Palisades ................ 99
Op cROGK ca cesre ieee hae soere aig aa ee ie nema Cette 100
Ringing Rocks of Bucks County, Pennsylvania .......... 102
High: Falls: cc: aiutieenatns beeen eae Pee eee mae Weren deans & 103
Big Rock at Rocky Dale ....... 2... cece eee cee eee 104
The Old Towpath at the Narrows ..................--- 106
Old Earthenware Dish ................ 002s eee eee eee 115
Tevafite (Plate: ote ds eure. 2 ee eee a ae 116
Old Plates Fund in Aunt Sarah’s Corner Cupboard........ 117
Old Sivle Tanipe auiaig evn iy ode nenc nee asa setae ens 118
Old Tatifschien 2xcecoese dss chon dele ee inadaiaors 130

The Old Store on Ridge Road ................002 2 eee 133
ILLUSTRATIONS—(Continued)

PAGE
Catching Elbadritchels .......... 00.00 c eee eee cece e eee 136
Old Egg Basket at the Farm... 2... cle ccc cece eee ee eee 138
Ay Potato Pretzel: ciciars tu garee er ae edie tend esas 141
Loat of Rye Bread 2. 0ole.ewexes cress sew eat aecrews 143
A “Brod Corvel,” or Bread Basket ........0 0.0.0. 00 eee 144
Church Which Sheltered Liberty Bell in 1777-78 .......... 151
Liberty Bell Tablet: 2. c...0....00 ese ce b ee ew sae ey eee 153
Durham Cave icncsea cd caiemaiave cites tang eevee ae 154
The Woodland Stream .......... cece cece eee eens 156
Polly Schmidt ..... aaieeny pics Wiehe sje te Mae ere geste Wee 158

An Old-Fashioned Bucks County Bake-Oven ............ 162
 

MARY
MARY AT THE FARM

AND BOOK OF RECIPES

CHAPTER I.
MARY'S LETTER RECEIVED AT CLEAR SPRING FARM.

ONE morning in early spring,
John Landis, a Pennsylvania German
farmer living in Schuggenhaus Town-
ship, Bucks County, on opening his
mail box, fastened to a tree at the
cross-roads (for the convenience of
rural mail carriers) found one letter
for his wife Sarah, the envelope ad-
dressed in the well-known handwrit-
ing of her favorite niece, Mary

 

Midleton, of Philadelphia.

A letter being quite an event at “Clear Spring” farm, he
hastened with it to the house, finding “Aunt Sarah,” as she was.
called by every one (Great Aunt to Mary), in the cheery farm
house kitchen busily engaged kneading sponge for a loaf of rye
bread, which she carefully deposited on a well-floured linen cloth,
in a large bowl for the final raising.

Carefully adjusting her glasses more securely over the bridge
of her nose, she turned at the sound of her husband’s footsteps.
Seeing the letter in his hand she inquired: “What news, John?”
Quickly opening the letter handed her, she, after a hasty perusal,
gave one of the whimsical smiles peculiar to her and remarked
decisively, with a characteristic nod of her head: ‘John, Mary

Midleton intends to marry, else why, pray tell me, would she write
1
10 MARY AT THE FARM

of giving up teaching her kindergarten class in the city, to spend
the summer with us on the farm learning, she writes, to keep
house, cook, economize and to learn how.to get the most joy
and profit from life?”

“Well, well! Mary is a dear girl, why should she not think of
marrying?” replied her. husband; “she is nineteen. Quite time, I
think, she should learn housekeeping—something every young
girl should know. We should hear of fewer divorces and a
less number of failures of men in business, had their wives
been trained before marriage to be good, thrifty, economical
housekeepers and, still more important, good homemakers. To be
a helpmate in every sense of the word is every woman’s duty, I
think, when her husband works early and late to procure the
means to provide for her comforts and luxuries and a competency
for old age. Write Mary to come at once, and under your teach-
ing she may, in time, become as capable a housekeeper and as good
a cook as her Aunt Sarah; and, to my way of thinking, there is
none better, my dear.”

Praise from her usually reticent husband never failed to
deepen the tint of pink on Aunt Sarah’s still smooth, unwrinkled,
youthful-looking face, made more charming by being framed in
waves of silvery gray hair, on which the “Hand of Time,” in
passing, had sprinkled some of the dust from the road of life.

In size, Sarah Landis was a little below medium height, rather
stout, or should I say comfortable, and matronly looking; very
erect for a woman of her age. Her bright, expressive, gray eyes
twinkled humorously when she talked. She had developed a fine
character by her years of unselfish devotion to family and friends.
Her splendid sense of humor helped her to overcome difficulties,
and her ability to rise above her environment, however discour-
aging their conditions, prevented her from being unhappy or
depressed by the small annoyances met daily. She never failed to
find joy and pleasure in the faithful performance of daily tasks,
however small or insignificant. Aunt Sarah attributed her remark-
ably fine, clear complexion, seldom equalled in a woman of her
years, to good digestion and excellent health; her love of fresh air,
fruit and clear spring water. She usually drank from four to five
tumblerfuls of water a day. She never ate to excess, and fre-
quently remarked: “I think more people suffer from over-eating
than from insufficient food.”” An advocate of deep breathing, she
 

AUNT SARAH
AND BOOK OF RECIPES 11

‘pent as much of her time as she could spare from household
-duties in the open air.

Sarah Landis was not what one would call beautiful, but good
-and whole-souled looking. To quote her husband: ‘To me Sarah
never looks so sweet and homelike when all ‘fussed up’ in her
best black dress on special occasions, as she does when engaged in
daily household tasks around home, in her plain, neat, gray calico
-dress.”

This dress was always covered with a large, spotlessly clean,
blue gingham apron of small broken check, and she was very par-
ticular about having a certain-sized check. The apron had a patch
pocket, which usually contained small twists or little wads of cord,
which, like “The Old Ladies in Cranford,” she picked up and
saved for a possible emergency.

One of Aunt Sarah’s special economies was the saving of
twine and paper bags. The latter were always neatly folded, when
emptied, and placed in a cretonne bag made for that purpose,
‘hanging in a convenient corner of the kitchen.

Aunt Sarah’s gingham apron was replaced afternoons by one
‘made from fine, Lonsdale cambric, of ample proportions, and on
special occasions she donned a hemstitched linen apron, inset at
upper edge of hem with crocheted lace insertion, the work of her
-own deft fingers. Aunt Sarah’s aprons, cut straight, on generous
‘lines, were a part of her individuality.

Sarah Landis declared: “Happiness consists in giving and
in serving others,” and she lived up to the principles she advo-
cated. She frequently quoted from the “Sons of Martha,” by
‘Kipling :

““Lift ye the stone or cleave the wood, to make a path more fair

or flat,

Not as a ladder from earth to heaven, not as an altar to any
creed,

But simple service, simply given, to his own kind in their human _
need,”

“T think this so fine,” said Aunt Sarah, “and so true a senti-
ment that I am almost compelled to forgive Kipling for saying
“The female of the species is more deadly than the male.’”

Aunt Sarah’s goodness was reflected in her face and in the
12 MARY AT THE FARM

tones of her voice, which were soft and low, yet very decided. She
possessed a clear, sweet tone, unlike the slow, peculiar drawl often
ending with the rising inflection peculiar to many country, folk
among the “Pennsylvania Germans.”

The secret of Aunt Sarah’s charm lay in her goodness. Being
always surrounded by a cheery atmosphere, she benefited all with
whom she came in contact. She took delight in simple pleasures.
She had the power of extracting happiness from the common,
little every-day tasks and frequently remarked, “Don’t strive
to live without work, but to find more joy in your work.”
Her opinions were highly respected by every one in the neighbor-
hood, and, being possessed of an unselfish disposition, she thought
and saw good in every one; brought out the best in one, and made
one long to do better, just to gain her approval, if for no higher
reward. Sarah Landis was a loyal friend and one would think the
following, by Mrs. Craik, applied to her:

“Oh, the comfort, the inexpressible comfort, of feeling safe
with a person—having neither to weigh thoughts nor measure
words, but pouring them all right out, just as they are—chaff and
grain together, certain that a faithful hand will take and sift them,
keep what is worth keeping and then with the breath of kindness
blow the rest away.”

She was never so happy as when doing an act of kindness for
some poor unfortunate, and often said, “If ’twere not for God and
good people, what would become of the unfortunate?” and thought
like George McDonald, “Tf I can put one touch of rosy sunset into
the life of any man or woman (I should add child) I shall feel
that I have worked with God.”

Aunt Sarah’s sweet, lovable face was the first beheld by many
a little, new-born infant; her voice, the first to hush its wailing
cries as she cuddled it up to her motherly breast, and oft, with
loving hands, softly closed the lids over eyes no longer able to see;
whom the Gracious Master had taken into His keeping.

One day I overheard Aunt Sarah quote to a sorrowing friend
these fine, true lines from Longfellow’s “Resignation”: “Let us
be patient, these severe afflictions not from the ground arise, but
oftimes celestial benedictions assume the dark disguise.”
ASNOH ONINdS G10 AHL

 

 

 

 

 

 
AND BOOK OF RECIPES 18

CHAPTER II.
MARY'S ARRIVAL AT THE FARM.

The day preceding that of Mary’s arrival at the farm was a
busy one for Aunt Sarah, who, since early morning, had been
preparing the dishes she knew Mary enjoyed. Pans of the whitest,
flakiest rolls, a large loaf of sweetest nut-brown, freshly-baked
“graham bread,” of which Mary was especially fond; an array
of crumb-cakes and pies of every description covered the well-
scrubbed table in the summer kitchen, situated a short distance
from the house. A large, yellow earthenware bowl on the table
contained a roll of rich, creamy ‘“‘smier kase’’ just as it had been
turned from the muslin bag, from which the “whey” had dripped
over night; ready to be mixed with cream for the supper table.
Pats of sweet, freshly-churned butter, buried in clover blossoms,
were cooling in the old spring-house near by.

The farm house was guiltless of dust from cellar to attic.
Aunt Sarah was a model housekeeper ; she accomplished wonders,
yet never appeared tired or flurried as less systematic house-
keepers often do, who, with greater expenditure of energy, often
accomplish less work. She took no unnecessary steps; made each
one count, yet never appeared in haste to finish her work.

Said Aunt Sarah, “The lack of system in housework is what
makes it drudgery. If young housekeepers would sit down and
plan their work, then do it, they would save time and labor. When
using the fire in the range for ironing or other purposes, use the
oven for preparing dishes of food which require long, slow cook-
ing, like baked beans, for instance. Bake a cake or a pudding, or
a pan of quickly-made corn pone to serve with baked beans, for a
hearty meal on a cold winter day. A dish of rice pudding placed
in the oven requires very litttle attention, and when baked may be
placed on ice until served. If this rule be followed, the young
housewife will be surprised to find how much easier will be the
task of preparing a meal later in the day, especially in hot weather.
14 MARY AT THE FARM

The day following, John Landis drove to the railroad
station, several miles distant, to meet his niece. As Mary stepped
from the train into the outstretched arms of her waiting Uncle,
many admiring glances followed the fair, young girl. Her tan-
gold, naturally wavy, masses of hair rivaled ripened grain. The
sheen of it resembled corn silk before it has been browned and
crinkled by the sun. Her eyes matched in color the exquisite,
violet-blue blossoms of the chicory weed. She possessed a rather
large mouth, with upturned corners, which seemed made for
smiles, and when once you had been charmed with them, she had
made an easy conquest of you forever. There was a sweet, win-
ning personality about Mary which was as impossible to describe
as to resist. One wondered how so much adorable sweetness
could be embodied in one small maid. But Mary’s sweetness of
expression and charming manner covered a strong will and
tenacity of purpose one would scarcely have believed possible,
did they not have an intimate knowledge of the young girl’s dispo-
sition. Her laugh, infectious, full of the joy of living, the vitality
of youth and perfect health and happiness, reminded one of the
lines: “A laugh is just like music for making living sweet.”

_ Seated beside her Uncle in the carriage, Mary was borne
swiftly through.the town out into the country. It was one of those
preternaturally quiet, sultry days when the whole universe appears
lifeless and inert, free from loud noise, or sound of any descrip-
tion, days which we occasionally have in early Spring or Summer,
when the stillness is oppressive.

Frequently at such times there is borne to the nostrils the
faint, stifling scent of burning brush, indicating that land is being
‘cleared by the forehanded, thrifty farmer for early planting.
Often at such times, before a shower, may be‘ distinctly heard
the faintest twitter and “peep, peep” of young sparrows, the
harsh “caw, caw” of the crow, and the song of the bobolink,
poised on the swaying branch of a tall tree, the happiest bird of
Spring ; the dozy, drowsy hum of bees; the answering call of lusty
young chanticleers, and the satisfied cackle of laying hens and
motherly old biddies, surrounded by broods of downy, greedy little
“ newly-hatched chicks. The shrill whistle of a distant locomotive
startles one with its clear, resonant intonation, which on a less
quiet day would pass unnoticed. Mary, with the zest of youth,
enjoyed to the full the change from the past months of confine-
AND BOOK OF RECIPES 15

ment in a city school, and missed nothing of the beauty of the
country and the smell of the good brown earth, as her Uncle
drove swiftly homeward.

“Uncle John,” said Mary, “’tis easy to believe God made the
country.”

“Yes,” rejoined her Uncle, “the country is good enough
for me.”

“With the exception of the one day in the month, when you
attend the ‘Shriners’ meeting’ in the city,” mischievously supple-
mented Mary, who knew her Uncle’s liking for the Masonic Lodge
of which he was a member, “and,” she continued, “I brought you
a picture for your birthday, which we shall celebrate tomorrow.
The picture will please you, I know. It is entitled, ‘I Love to Love
a Mason, ’Cause a Mason Never Tells.’ ”

They passed cultivated farms. Inside many of the rail fences,
inclosing fields of grain or clover, were planted numberless sour
cherry trees, snowy with bloom, the ground underneath white with
fallen petals. The air was sweet with the perfume of the half-
opened buds on the apple trees in the near-by orchards and rose-
like pink blossoms of the “flowering” crab-apple, in the door yards.
Swiftly they drove through cool, green, leafy woods, crossing a
wooden bridge spanning a small stream, so shallow that the stones
at the bottom were plainly to be seen. A loud splash, as the sound
of carriage wheels broke the uninterrupted silence, and a commo-
tion in the’ water gave evidence of the sudden disappearanc of
several green-backed frogs, sunning themselves on a large, moss-
grown rock, projecting above the water’s edge; from shady nooks
and crevices peeped clusters of early white violets; graceful
maidenhair ferns, and hardier members of the fern family, called
“Brake,” uncurled their graceful, sturdy fronds from the carpet
of green moss and lichen at the base of tree trunks, growing along
the water’s edge. Partly hidden by rocks along the bank of the
stream, nestled a few belated cup-shaped anemones or “Wind
Flowers,” from which most of the petals had blown, they being
one of the earliest messengers of Spring. Through the under-
growth in the woods, in passing, could be seen the small buds of
the azalea or wild honeysuckle, “Sheep’s Laurel,” the deep pink
buds on the American Judas tree, trailing vines of “Tea Berry,”
and beneath dead leaves one caught an occasional glimpse of
fragrant, pink arbutus. In marshy places beside the creek,
16 MARY AT THE FARM

swaying in the wind from slender stems, grew straw-colored, bell-
shaped blossoms of “Adder’s Tongue” or “Dog Tooth Violet,”
with their mottled green, spike-shaped leaves. In the shadow of a
large rock grew dwarf huckleberry bushes, wild strawberry vines,
and among grasses of many varieties grew patches of white and
pink-tinted Alsatian clover.

Leaving behind the spicy, fragrant, ““woodsy” smell of winter-
green, birch and sassafras, and the faint, sweet scent of the creamy,
-wax-like blossoms of “Mandrake” or May apple, peeping from
beneath large, umbrella-like, green leaves they emerged at last
from the dim, cool shadows of the woods into the warm, bright
sunlight again.

Almost before Mary-realized it, the farm house could be seen
in the distance, and her Uncle called her attention to his new, red
barn, which had been built since her last visit to the farm, and
which, in her Uncle’s estimation, was of much greater importance
than the house.

Mary greeted with pleasure the old landmarks so familiar to
her on former visits. They passed the small, stone school house
at the crossroads, and in a short time the horses turned obediently
into the lane leading to the barn—a country lane in very truth, a
tangle of blackberry vines, wild rose bushes, by farmers called
“Pasture Roses,” interwoven with bushes of sumach, wild carrots
and golden rod.

Mary insisted that her Uncle drive directly to the barn, as
was his usual custom, while she was warmly welcomed at the farm
house gate by her Aunt. As her Uncle led away the horses, he
said, “I will soon join you, Mary, ‘to break of our bread and eat
of our salt,’ as they say in the ‘Shrine.’ ”’

On their way to the house, Mary remarked: “I am so glad: we
reached here before dusk. The country is simply beautiful! Have
you ever noticed, Aunt Sarah, what a symphony in green is the
yard? Look at the buds on the maples and lilacs—a faint yellow
green—and the blue-green pine tree near by; the leaves of the
German iris are another shade; the grass, dotted with yellow dan-
delions, and blue violets; the straight, prim, reddish-brown stalks
of the peonies before the leaves have unfolded, all roofed over with
the blossom-covered branches of pear, apple and ‘German Prune’
trees. Truly, this must resemble Paradise!”

“Yes,” assented her Aunt, “I never knew blossoms to remain on
AND BOOK OF RECIPES 17

the pear trees so long a time. We have had no ‘blossom shower’
as yet to scatter them, but there will be showers tonight, I think,
or I am no prophet. I feel rain in the atmosphere, and Sibylla
said a few moments ago she heard a ‘rain bird’ in the mulberry
tree.”

“Aunt Sarah,” inquired Mary, “is the rhubarb large enough
to use?”

“Yes, indeed, we have baked rhubarb pies and have had a sur-
feit of dandelion salad or ‘Salat,’ as our neighbors designate it.
Your Uncle calls ‘dandelion greens’ the farmers’ spring tonic;
that and ‘celadine,’ that plant you see growing by the side of the
house. Later in the season it bears small, yellow flowers not
unlike a very small buttercup blossom, and it is said to be an excel-
lent remedy for chills and fevers, and it tastes almost as bitter as
quinine. There are bushels of dandelion blossoms, some of which
we shall pick tomorrow, and from them make dandelion wine.”

“And what use will my thrifty Aunt make of the blue vio-
lets?” mischievously inquired Mary.

“The violets,” replied her Aunt, “I shall dig up carefully with
some earth adhering to their roots and place them in a glass bowl
for a centrepiece on the table for my artistic and beauty-loving
niece; and if kept moist, you will be surprised at the length of
time they will remain ‘a thing of beauty’ if not ‘a joy forever.’
And later, Mary, from them I’ll teach you to make violet beads.”

“Aunt Sarah, notice that large robin endeavoring to pull a
worm from the ground. Do you suppose the same birds return
here from the South every Summer?”

“Certainly, I do.”

“That old mulberry tree, from the berries of which you made
such delicious pies and marmalade last Summer, is it dead?”

“No; only late about getting its Spring outfit of leaves.”
18 MARY AT THE FARM

CHAPTER III.
SCHUGGENHAUS TOWNSHIP.

“Schuggenhaus,” said Sarah Landis, speaking to her niece,
Mary Midleton, “is one of the largest and most populous town-
ships in Bucks County, probably so named by the early German
settlers, some of whom, I think, were my father’s ancestors, as
they came originally from Zweibrucken, Germany, and settled in
Schuggenhaus Township. Schuggenhaus is one of the most fertile
townships in Bucks County and one of the best cultivated ; farming
is our principal occupation, and the population of the township
today is composed principally of the descendants of well-to-do
Germans, frequently called ‘Pennsylvania Dutch.’ ”

“T have often heard them called by that name,’ said
Mary. “Have you forgotten, Aunt Sarah, you promised to tell
me something interesting about the first red clover introduced in
Bucks County?”

“Red clover,” replied her Aunt, “that having bright, crimson-
pink heads, is the most plentiful and the most common variety of
clover; but knowing how abundantly it grows in different parts
of the country at the present time, one would scarcely have
believed, in olden times, that it would ever be so widely distributed
as it now is.

“One reason clover does so well in this country is that the
fertilization of the clover is produced by pollenation by the busy
little bumble-bee, who carries the pollen from blossom to blossom,
and clover is dependent upon these small insects for fertilization,
as without them clover would soon die out.”

“T admire the feathery, fuzzy, pink-tipped, rabbit-foot clover,”
said Mary; “‘it is quite fragrant, and usually covered with butter-
flies. It makes such very pretty bouquets when you gather huge
bunches of it.”

“No, Mary, I think you are thinking of Alsatian clover, which
is similar to white clover. The small, round heads are cream color,
tinged with pink; it is very fragrant and sweet and grows along
AND BOOK OF RECIPES 19

the roadside and, like the common white clover, is a favorite with
bees. The yellow hop clover we also find along the roadside. As
the heads of clover mature, they turn yellowish brown and
resemble dried hops; sometimes yellow, brown and tan blossoms
are seen on one branch. ‘The cultivation of red clover was intro-
duced here a century ago, and when in bloom the fields attracted
great attention. Being the first ever grown in this part of Bucks
County, people came for miles to look at it, the fence around the

 

 

 

 

 

THE OLD MILL WHEEL

fields some days being lined with spectators, I have been told by my
grandfather. I remember when a child nothing appeared to me
more beautiful than my father’s fields of flax; a mass of bright
blue flowers. I also remember the fields of broom-corn. Just
think! We made our own brooms, wove linen from the flax raised
on our farm and made our own tallow candles. Mary, from what
a thrifty and hard-working lot of ancestors you are descended !
You inherit from your mother your love of work and from your
father your love of books. Your father’s uncle was a noted
Shakespearean scholar.”
20 MARY AT THE FARM

Many old-time industries are passing away. Yet Sarah Landis
was a housewife of the old school and still cooked apple butter,
or “Lodt Varrik,” as the Germans call it; made sauerkraut and
hard soap, and baked old-fashioned “German” rye bread on the
hearth, which owed its excellence not only to the fact of its being
hearth baked but to the rye flour being ground in an old mill ina
near-by town, prepared by the old process of grinding between
mill-stones instead of the more modern roller process. This
picture of the old mill, taken by Fritz Schmidt, shows it is not

 

 

 

 

THE OLD MILL

artistic, but, like most articles of German manufacture, the mill
was built more for its usefulness than to please the eye.

“Aunt Sarah, what is pumpernickel?” inquired Mary, “is it
like rye bread?”

“No, my dear, not exactly, it is a dark-colored bread, used in
some parts of Germany. Professor Schmidt tells me the bread is
usually composed of a mixture of barley flour and rye flour. Some
I have eaten looks very much like our own brown bread. =Pum-
pernickel is considered a very wholesome bread by the Germans—
and I presume one might learn to relish it, but I should prefer
AND BOOK OF RECIPES 21

good, sweet, home-made rye bread. I was told by an old gentle-
man who came to this country from Germany when a boy, that
pumpernickel was used in the German army years ago, and was
somewhat similar to ‘hard tack,’ furnished our soldiers in the
Civil War. But I cannot vouch for the truth of this assertion.”

“Aunt Sarah,” said Mary later, “Frau Schmidt tells me the
Professor sends his rye to the mill and requests that every part of
it be ground without separating—making what he calls ‘whole
rye flour,’ and from this Frau Schmidt bakes wholesome, nutri-
tious bread which they call ‘pumpernickel.’ She tells me she uses
about one-third of this ‘whole rye flour’ to two-thirds white bread
flour when baking bread, and she considers bread made from this
whole grain more wholesome and nutritious than the bread made
from our fine rye flour.” =
22 MARY AT THE FARM

CHAPTER IV.
JOHN LANDIS.

The Bucks County farmer, John Landis, rather more schol-
arly in appearance than men ordinarily found in agricultural dis-
tricts, was possessed of an adust complexion, caused by constant
exposure to wind and weather ; tall and spare, without an ounce of
superfluous fat; energetic, and possessed of remarkable powers of
endurance. He had a kindly, benevolent expression ; his otherwise
plain face was redeemed by fine, expressive brown eyes. Usually
silent and preoccupied, and almost taciturn, yet he possessed a
fund of dry humor. An old-fashioned Democrat, his wife was a
Republican. He usually accompanied Aunt Sarah to her church,
the Methodist, although he was a member of the German
Reformed, and declared he had changed his religion to please her,
but change his politics, never. A member of the Masonic Lodge,
his only diversion was an occasional trip to the city with a party
of the “boys” to attend a meeting of the “Shriners.”

Aunt Sarah protested. “The idea, John, at your age, being
out so late at night and returning from the city on the early milk
train the following morning, and then being still several miles from
home. It’s scandalous !”

He only chuckled to himself ; and what the entertainment had
been, which was provided at Lulu Temple, and which he had so
thoroughly enjoyed, was left to her imagination. His only remark
when questioned was: “Sarah, you’re not in it. You are not a
‘Shriner.’” And as John had in every other particular fulfilled
her ideal of what constitutes a good husband, Sarah, like the wise
woman she was, allowed the subject to drop.

A good, practical, progressive farmer, John Landis constantly
read, studied and pondered over the problem of how to produce
the largest results at least cost of time and labor. His crops were
skillfully planted in rich soil, carefully cultivated and usually har-
vested earlier than those of his neighbors. One summer he raised
potatoes so large that many of them weighed one pound each, and
AND BOOK OF RECIPES 23

new potatoes and green peas, fresh from the garden, invariably
appeared on Aunt Sarah’s table the first of July, and sometimes
earlier. I have known him to raise cornstalks which reached a
height of thirteen feet, which were almost equaled by his wife’s
sunflower stalks, which usually averaged nine feet in height.

Aunt Sarah, speaking one day to Mary, said: “Your Uncle
John is an unusually silent man. J have heard him remark that
when people talk continuously they are either very intelligent or
tell untruths.” He, happening to overhear her remark, quickly
retorted :

“The man who speaks a dozen tongues,
When all is said and done,

Don’t hold a match to him who knows
How to keep still in one.”

When annoyed at his wife’s talkativeness, her one fault in her
husband’s eyes, if he thought she had a fault, he had a way of
saying, “Alright, Sarah, Alright,” as much as to say “that is final ;
you have said enough,” in his peculiar, quick manner of speaking,
which Aunt Sarah never resented, he being invariably kind and
considerate in other respects.

John Landis was a successful farmer because he loved his
work, and found joy init. While not unmindful of the advantages
possessed by the educated farmer of the present day, he said, “ ’Tis
not college lore our boys need so much as practical education to
develop their efficiency. While much that we eat and wear comes
out of the ground, we should have more farmers, the only way
to lower the present high cost of living, which is such a perplexing
problem to the housewife. There is almost no limit to what might
be accomplished by some of our bright boys should they make
agriculture a study. Luther Burbank says, “To add but one kernel
of corn to each ear grown in this country in a single year would
increase the supply five million bushels.’ ”
24 MARY AT THE FARM

CHAPTER V.
THE OLD FARM HOUSE AND GARDEN.

The old, unpainted farm house, built of logs a century ago,
had changed in the passing years to a grayish tint. An addition
had been built to the house several
years before Aunt Sarah’s occu-
pancy. The sober hue of the house
harmonized with the great, gnarled
old trunk of the meadow willow
nearby. Planted when the house
was built, it spread its great
branches protectingly over it. A

Old Corn Crib wild clematis growing at the foot

of the tree twined its tendrils

around the massive trunk until in late summer they had become

an inseparable part of it, almost covering it with feathery
blossoms.

Near by stood an antique arbor, covered with thickly-cluster-
ing vines, in season bending with the weight of ‘“wild-scented”
grapes, their fragrance mingling with the odor of “Creek Mint”
growing near by a small stream-
let and filling the air with a deli-
ious fragrance. The mint had

 

been used in earlier years by
Aunt Sarah’s grandfather as a bev-
erage, which he preferred to any
other.

From a vine clambering up the
grape arbor trellies, in the fall
of the year, hung numerous
orange-colored balsam apples, which
opened, when ripe, disclosing bright crimson interior and seeds.
These apples, Aunt Sarah claimed, if placed in alcohol and applied

 

The New Barn
aSNOH WUVA AIO AHL

 

 

 

 
AND BOOK OF RECIPES 25

externally, possessed great medicinal value as a specific for
rheumatism.

A short distance from the house stood the newly-built red
barn, facing the pasture lot. On every side stretched fields which,
in summer, waved with wheat, oats, rye and buckwheat, and the
corn crib stood close by, ready for the harvest to fill it to over-
flowing. Beside the farm house door stood a tall, white oleander,
planted in a large, green-painted wooden tub. Near by, in a
glazed earthenware pot, grew the old-fashioned lantana plant,
covered with clusters of tiny blossoms, of various shades of
orange, red and pink.

In flower beds outlined by clam shells which had been freshly
whitewashed blossomed fuchsias, bleeding hearts, verbenas, dusty
millers, sweet clove-scented pinks, old-fashioned, dignified, purple
digitalis or foxglove, stately pink Princess Feather, various bril-
liant-hued zinnias, or more commonly called “Youth and Old
Age,” and as gayly colored, if more humble and lowly, portulacas ;
the fragrant white, star-like blossoms of the nicotiana, or ‘““Flower-
ing Tobacco,” which, like the yellow primrose, are particularly
fragrant at sunset. Geraniums of every hue, silver-leaved and
rose-scented; yellow marigolds and those with brown, velvety
petals ; near by the pale green and white-mottled leaves of the plant
called “Snow on the Mountain” and in the centre of one of the
large, round flower beds, grew sturdy “Castor Oil Beans,” their
large, copper-bronze leaves almost covering the tiny blue forget-
me-nots growing beneath. Near the flower bed grew a thrifty
bush of pink-flowering almonds; not far distant grew a spreading
“shrub” bush, covered with fragrant brown buds, and beside it a
small tree of pearly-white snowdrops.

Sarah Landis loved the wholesome, earthy odors of growing
plants and delighted in her flowers, particularly the perennials,
which were planted promiscuously all over the yard. I have fre-
quently heard her quote: “One is nearer God’s heart in a garden
than any place else on earth.” And she would say, “I love the
out-of-door life, in touch with the earth; the natural life of man
or woman.” Inside the fence of the kitchen garden were planted
straight rows of both red and yellow currants, and several goose-
berry bushes. In one corner of the garden, near the summer
kitchen, stood a large bush of black currants, from the yellow,

sweet-scented blossoms of which Aunt Sarah’s bees, those
2
26 MARY AT THE FARM

“Heaven instructed mathematicians,” sucked honey. Think of
Aunt Sarah’s buckwheat cakes, eaten with honey made from
currant, clover, buckwheat and dandelion blossoms!

Her garden was second to none in Bucks County. She planted
tomato seeds in boxes and placed them in a sunny window, raising
her plants early ; hence she had ripe tomatoes before any one else
in the neighborhood. Her peas were earlier also, and her beets
and. potatoes were the largest; her corn the sweetest; and, as her
asparagus bed was always well salted, her asparagus was the
finest to be had.

Through the centre of the garden patch, on either side the
walk, were large flower beds, a blaze of brilliant color from early
Spring, when the daffodils blossomed, until frost killed the dahlias,
asters, scarlet sage, sweet Williams, Canterbury bells, pink and
white snapdragon, spikes of perennial, fragrant, white heliotrope ;
blue larkspur, four o’clocks, bachelor buttons and many other
dear, old-fashioned flowers. The dainty pink, funnel-shaped blos-
soms of the hardy swamp “Rose Mallow’” bloomed the entire
Summer, the last flowers to be touched by frost, vying in beauty
with the pink monthly roses planted near by.

Children who visited Aunt Sarah delighted in the small Jeru-

-salem cherry tree, usually covered with bright, scarlet berries,
which was planted near the veranda, and they never tired pinching
the tiny leaves of the sensitive plant to see them quickly droop, as
if dead, then slowly unfold and straighten as if a thing of life.

Visitors to the farm greatly admired the large, creamy-white,
lily--like blossoms of the datura. Farthest from the house were
the useful herb beds, filled with parsley, hoarhound, sweet mar-
joram, lavender, saffron, sage, sweet basil, summer savory and
silver-striped rosemary or “old man,” as it was commonly called
by country folk.

Tall clusters of phlox, a riot of color in midsummer, crimson-
eyed, white and rose-colored blossoms topping the tall stems, and
clusters of brilliant-red bergamot. Near by had been growing,
from time immemorial, a cluster of green and white-striped grass,
without which no door yard in this section of Bucks County was
considered complete in olden times. Near by, silvery plumes of
‘pampas grass gently swayed on their reed-like stems. Even the
garden was not without splashes of color, where, between rows of
vegetables, grew pale, pink-petaled poppies, seeming to have
AND BOOK OF RECIPES 27

scarcely a foothold in the rich soil. But the daintiest, sweetest bed
of all, and the one that Mary enjoyed most, was where the lilies
of the valley grew in the shade near a large, white lilac bush.
Here, on a rustic bench beneath an old apple tree, stitching on her
embroidery, she dreamed happy dreams of her absent lover, and
planned for the life they were to live together some day, in the
home he was striving to earn for her by his own manly exertions ;
and she assiduously studied and pondered over Aunt Sarah’s
teaching and counsel, knowing them to be wise and good.

A short distance from the farm house, where the old orchard
sloped down to the edge of the brook, grew tall meadow rue, with
feathery clusters of green and white flowers; and the green, gold-
lined, bowl-shaped blossoms of the “Cow Lily,” homely step-
sisters of the fragrant, white pond lily, surrounded by thick, waxy,
green leaves, lazily floated on the surface of the water from long
stems in the bed of the creek, and on the bank a carpet was formed
by golden-yellow, creeping buttercups.

In the side yard grew two great clumps of iris, or, as it is
more commonly called, “Blue Flag.’ Its blossoms, dainty as
rare orchids, with lily-like, violet-veined petals of palest-tinted
mauve and purple.

On the sunny side of the old farm house, facing the East,
where at early morn the sun shone bright and warm, grew Aunt
Sarah’s pansies, with velvety, red-brown petals, golden-yellow
and dark purple. They were truly “Heart’s Ease,” gathered with
a lavish hand, and sent as gifts to friends who were ill. The more
she picked the faster they multiplied, and came to many a sick bed
“sweet messengers of Spring.”

If Aunt Sarah had a preference for one particular flower,
*twas the rose, and they well repaid the time and care she lavished
on them. She had pale-tinted blush roses, with hearts of deepest
pink; rockland and prairie and hundred-leaf roses, pink and
crimson ramblers, but the most highly-prized roses of her collec-
tion were an exquisite, deep salmon-colored “Marquis De Sinety”
and an old-fashioned pink moss rose, which grew beside a large
bush of mock-orange, the creamy blossoms of the latter almost
as fragrant as real orange blossoms of the sunny Southland. Not
far distant, planted in a small bed by themselves, grew old-fash-
ioned, sweet-scented, double petunias, ragged, ripple, ruffled
corollas of white, with splotches of brilliant crimson and purple,
28 MARY AT THE FARM

their slender stems scarcely strong enough to support the heavy
blossoms.

In one of the sunniest spots in the old garden grew Aunt
Sarah’s latest acquisition, “The Butterfly Bush,” probably so
named on account of its graceful stems, covered with spikes of
tiny, lilac-colored blossoms, over which continually hovered large,
gorgeously-hued butterflies, vying with the flowers in brilliancy
of color, from early June until late Summer.

Aunt Sarah’s sunflowers, or ‘‘Sonnen Blume,” as she liked to
call them, planted along the garden fence to feed chickens and
birds alike, were a sight worth seeing. The birds generally con-
fiscated the larger portion of seeds. A pretty sight it was to see a
flock of wild canaries, almost covering the tops of the largest
sunflowers, busily engaged picking out the rich, oily seeds.

Aunt Sarah loved the golden flowers, which always appeared
to be nodding to the sun, and her sunflowers were particularly
fine, some being as much as fifty inches in circumference.

A bouquet of the smaller ones was usually to be seen in a
quaint, old, blue-flowered, gray jar on the farm house veranda in
Summertime. Earlier in the season blossoms of the humble arti-
choke, which greatly resemble small sunflowers, or large yellow
daisies, filled the jar. Failing either of these, she gathered large
bouquets of golden-rod or wild carrot blossoms, both of which
grew in profusion along the country lanes and roadside near the
farm. But the old gray jar never held a bouquet more beautiful
than the one of bright, blue “fringed gentians,” gathered by Aunt
Sarah in the Fall of the year, several miles distant from the farm.
AND BOOK OF RECIPES 29

CHAPTER VI.

MARY CONFIDES IN AUNT SARAH AND GIVES HER VIEWS ON SUFF-
RAGE FOR WOMEN.

“There’s no deny’n women are foolish,
God A’mighty made them to match the men.”

A short time after her arrival at the farm Mary poured into
the -sympathetic ear of Aunt Sarah her hopes and plans. Her
lover, Ralph Jackson, to whom she had become engaged the past
Winter, held a position with the Philadelphia Electric Company,
and was studying hard outside working hours. His ambition was
to become an electrical engineer. He was getting fair wages, and
wished Mary to marry him at once. She confessed she loved
Ralph too well to marry him, ignorant as she was of economical
‘housekeeping and cooking.

Mary, early left an orphan, had studied diligently to fit her-
self for a kindergarten teacher, so she would be capable of earning
cher own living on leaving school, which accounted for her lack of
knowledge of housework, cooking, etc.

Aunt Sarah, loving Mary devotedly, and knowing the young
man of her choice to be clean, honest and worthy, promised to do
_all.in her power to make their dream of happiness come true.
Learning from Mary that Ralph was thin and pale from close
-confinement, hard work and study, and of his intention of taking
a short vacation, she determined he should spend it on the farm,
where she would be able to “mother him.”

“You acted sensibly, Mary,” said her Aunt, “in refusing to
marry Ralph at the present time, realizing your lack of knowledge
.of housework and inability to manage a home. Neither would you
know how to spend the money provided by him economically and
wisely, and, in this age of individual efficiency, a business knowl-
-edge of housekeeping is almost as important in making a happy
home as is love. I think it quite as necessary that a woman who
‘marries should understand housekeeping in all its varied branches
30. MARY AT THE FARM

as that the man who marries should understand his trade or pro-
fession; for, without the knowledge of means to gain a livelihood
(however great his love for a woman), how is the man to hold
that woman’s love and affection unless he is able by his own exer-
tions to provide her with necessities, comforts, and, perhaps, in
later years, luxuries? And in return, the wife should consider it
her duty and pleasure to know how to do her work systematically ;
learn the value of different foods and apply the knowledge gained
daily in preparing them; study to keep her husband in the best
of health, physically and mentally. Then will his efficiency be
greater and he will be enabled to do his ‘splendid best’ in what-
ever position in life he is placed, be he statesman or hod-carrier.
What difference, if an honest heart beat beneath a laborer’s hick-
ory shirt, or one of fine linen? ‘One hand, if it’s true, is as good
as another, no matter how brawny or rough.’ Mary, do not think
the trivial affairs of the home beneath your notice, and do not
imagine any work degrading which tends to the betterment of the
home. Remember, ‘Who sweeps a room as for Thy law, makes
that and the action fine.’

“Our lives are all made up of such small, commonplace things
and this is such a commonplace old world, Mary. ‘The common-
place earth and the commonplace sky make up the commonplace
day,’ and ‘God must have loved common people, or He would not
have made so many of them.’ And, what if we are commonplace?
We cannot all be artists, poets and sculptors. Yet, how frequently
we see people in commonplace surroundings, possessing the soul of
an artist, handicapped by physical disability or lack of means! We
are all necessary in the great, eternal plan. "Tis not good deeds
alone for which we receive our reward, but, for the performance
of duty well done, in however humble circumstances our lot is
cast. Is it not Lord Houghton who says: ‘Do not grasp at the
stars, but do life’s plain, common work as it comes, certain that
daily duties and daily bread are the sweetest things of life.” I
consider a happy home in the true sense of the word one of the
greatest of blessings. How important is the work of the house-
mother and homemaker who creates the home! There can be no
happiness there unless the wheels of the domestic machinery are
oiled by loving care and kindness to make them run smoothly, and
the noblest work a woman can do is training and rearing her chil-
dren. Suffrage, the right of woman to vote; will it not take
AND BOOK OF RECIPES 31

women from the home? I am afraid the home will then suffer in
consequence. Will man accord woman the same reverence she
has received in the past? Should she have equal political rights?
A race lacking respect for women would never advance socially or
politically. I think women could not have a more important part
in the government of the land than in rearing and educating their
children to be good, useful citizens. In what nobler work could
women engage than in work to promote the comfort and well-
being of the ones they love in the home? I say, allow men to make
the laws, as God and nature planned. I think women should keep
to the sphere God made them for—the home. Said Gladstone,
“Woman is the most perfect when most womanly.’ There is noth-
ing, I think, more despicable than a masculine, mannish woman,.
unless it be an effeminate, sissy man. Dr. Clarke voiced my senti-
ments when he said: ‘Man is not superior to woman, nor woman
toman. The relation of the sexes is one of equality, not of better
or worse, of higher and lower. The loftiest ideal of humanity
demands that each shall be perfect in its kind and not be hindered
in its best work. ‘The lily is not inferior to the rose, nor the oak
superior to the clover; yet the glory of the lily is one and the glory
of the oak is another, and the use of the oak is not the use of the
clover.’

“This present-day generation demands of women greater
efficiency in the home than ever before. And Mary, many of the
old-time industries which I had been accustomed to as a girl have
passed away. Electricity and numerous labor-saving devices make
household tasks easier, eliminating some altogether. When house~
keeping you will find time to devote to many important questions.
of the day which we old-time housekeepers never dreamed of hav-
ing. Considerable thought should be given to studying to improve
and simplify conditions of the home-life. It is your duty. Obtain
books; study food values and provide those foods which nourish
the body, instead of spending time uselessly preparing dainties to:
tempt a jaded appetite. Don’t spoil Ralph when you marry him.
Give him good, wholesome food, and plenty of it; but although the
cooking of food takes up much of a housekeeper’s time, it is not
wise to allow it to take up one’s time to the exclusion of every-
thing else. Mary, perhaps my views are old-fashioned. I am not
a ‘new woman’ in any sense of the word. The new woman may
take her place beside man in the business world and prove equally
32 MARY AT THE FARM

as efficient, but I do not think woman should invade man’s sphere
any more than he should assume her duties.”

“Aunt Sarah, I am surprised to hear you talk in that manner
about woman’s sphere,” replied Mary, “knowing what a success
you are in the home, and how beautifully you manage everything
you undertake. I felt, once you recognized the injustice done
women in not allowing them to vote, you would feel differently,
and since women are obliged to obey the laws, should they not
have a voice in choosing the lawmakers? When you vote, it will
not take you out of the home. You and Uncle John will merely stop
on your way to the store, and instead of Uncle John going in to
write and register what he thinks should be done and by whom it
should be done, you too will express your opinion. This will likely
be twice a year. By doing this, no woman loses her womanliness,
goodness or social position, and to these influences the vote is but
another influence. I know there are many things in connection
with the right of equal suffrage with which you do not sym-
pathize.

“Aunt Sarah, let me tell you about a dear friend of mine who
taught school with me in the city. Emily taught a grammar
grade, and did not get the same salary the men teachers received
for doing the same work, which I think was unfair. Emily studied
and frequently heard and read about what had been done in Col-
orado and other States where women vote. She got us all inter-
ested, and the more we learned about the cause the harder we
worked for it. Emily married a nice, big, railroad man. They
bought a pretty little house in a small town, had three lovely chil-
dren and were very happy. More than ever as time passed Emily
realized the need of woman’s influence in the community. It is
true, ’ll admit, Aunt Sarah, housekeeping and especially home-
making are the great duties of every woman, and to provide the
most wholesome, nourishing food possible for the family is the
duty of every mother, as the health, comfort and happiness of the
family depend so largely on the common sense (only another name
for efficiency) and skill of the homemaker, and the wise care and
thought she expends on the preparation of wholesome, nutritious
food in the home, either the work of her own hands or prepared
under her direction. You can not look after those duties without
getting outside of your home, especially when you live like Emily,
in a town where the conditions are so different from living as you
AND BOOK OF RECIPES 33

do on a farm in the country. Milk, bread and water are no longer
controlled by the woman in her home, living in cities and towns;
and just because women want to look out for their families they
should have a voice in the larger problems of municipal house-
keeping. To return to Emily, she did not bake her own bread, as
you do, neither did she keep a cow, but bought milk and bread to
feed the children. Wasn’t it her duty to leave the home and see
where these products were produced, and if they were sanitary?
And, knowing the problem outside the home would so materially
affect the health, and perhaps lives, of her children, she felt it her
distinctive duty to keep house in a larger sense. When the chil-
dren became old enough to attend school, Emily again took up her
old interest in schools. She began to realize how much more just it
would be if an equal number of women were on the school board.”

“But what did the husband think of all this?” inquired Aunt
Sarah, dubiously.

“Oh, Tom studied the case, too, at first just to tease Emily,
but he soon became as enthusiastic as Emily. He said, ‘The first
time you are privileged to vote, Emily, I will hire an automobile to
take you to the polls in style.’ But poor Emily was left alone with
her children last winter. Tom died of typhoid fever. Contracted
it from the bad drainage. They lived in a town not yet safe-
guarded with sewerage. Now Emily is a taxpayer as well as a
mother, and she has no say as far as the town and schools are con-
cerned. There are many cases like that, where widows and un-
married women own property, and they are in no way represented.
And think of the thousands and thousands of women who have no
home to stay in and no babies to look after.”

“Mercy, Mary! Do stop to take breath. I never thought
when I started this subject I would have an enthusiastic suffragist
with whom to deal.”

“T am glad you started the subject, Aunt Sarah, because there
is so much to be said for the cause. I saw you glance at the clock
and I see it is time to prepare supper. But some day I’m going to-
stop that old clock and bring down some of my books on
*Woman’s Suffrage’ and you'll be surprised’ to hear what they
have done in States where equal privileges were theirs. I am sure
*twill not be many years before every State in the Union will give
women the right of suffrage.”

* * * * * * x
84 MARY AT THE FARM

After Mary retired that evening Aunt Sarah had a talk with
her John, whom she knew needed help on the farm. As a result of
the conference, Mary wrote to Ralph the following day, asking
him to spend his vacation on the farm as a “farm hand.” Needless
to say, the offer was gladly accepted by Ralph, if for no other
reason than to be near the girl he loved.

Ralph came the following week—“a strapping big fellow,” to
quote Uncle John, being several inches over six feet.

“All you need, young chap,” said Mary’s Uncle, “is plenty of
good, wholesome food of Sarah’s and Mary’s preparing, and I'll
see that you get plenty of exercise in the fresh air to give you an
appetite to enjoy it, and you'll get a healthy coat of tan on your
pale cheeks before the Summer is ended.”

Ralph Jackson, or “Jack,” as he was usually called by his
friends, an orphan like Mary, came of good, old Quaker stock, his
mother having died immediately after giving birth to her son. His
father, supposed to be a wealthy contractor, died when Ralph was
seventeen, having lost his fortune through no fault of his own,
leaving Ralph penniless.

Ralph Jackson possessed a good face, a square, determined

jaw, sure sign of a strong will and quick temper; these Berserker
traits he inherited from his father; rather unusual in a Quaker.
He possessed a head of thick, coarse, straight brown hair, and
big honest eyes. One never doubted his word, once it had been
given. “Twas good as his bond. This trait he inherited also
from his father, noted for his truth and integrity. Ralph was
generous to a fault. When a small boy he was known to take
off his shoes and give them to a poor little Italian (who played
a violin on the street for pennies) and go home barefoot.
‘ Ralph loved Mary devotedly, not only because she fed him
well at the farm, as were his forefathers, the ‘Cave Men,” fed
by their mates in years gone by, but he loved her first for her
sweetness of disposition and lovable ways; later, for her quiet
unselfishness and lack of temper over trifles—so different from
himself.

When speaking to Mary of his other fine qualities, Aunt
Sarah said: “Ralph is a manly young fellow; likeable, I’ll admit,
but his hasty temper is a grave fault in my eyes.”

Mary replied, “Don’t you think men are very queer, anyway,
Aunt Sarah? I do, and none of us is perfect.”
 

RALPH JACKSON
Missing Page
Missing Page
36 MARY AT THE FARM

“God grant you may both be happy,” responded her Aunt.

“Mary, did you ever hear this Persian proverb? You will
understand why I have so much to say after hearing it.

“Says a proverb of Persia provoking mirth;
When this world was created by order divine,

Ten measures of talk were put down on the earth,
And the woman took nine.’ ”

Speaking to Mary of life on the farm one day, Ralph laugh-
ingly said: “TI am taught something new every day. Yesterday
your Uncle told me it was ‘time to plant corn when oak leaves were
large as squirrels’ ears.” Ralph worked like a Trojan. In a
short time both his hands and face took on a’ butternut hue. He
became strong and robust. Mary called him her “Cave Man,” and
it taxed the combined efforts of Aunt Sarah and Mary to provide
food to satisfy the ravenous appetite Mary’s “Cave Man” devel-
oped. And often, after a busy day, tired but happy, Mary fell
asleep at night to the whispering of the leaves of the Carolina
poplar outside her bedroom window.

But country life on a farm has its diversions. One of Mary’s
and Ralph’s greatest pleasures after a busy day at the farm was a
drive about the surrounding country early Summer evenings, fre-
quently accompanied by either Elizabeth or Pauline Schmidt, their
nearest neighbors.

One of the first places visited by them was a freak of nature
called “Rocky Valley,” situated at no great distance from
the farm.
 

 

 

 

 

PROFESSOR SCHMIDT
AND BOOK OF RECIPES 37

CHAPTER VII.
PROFESSOR SCHMIDT.

A small country place named “Five Oaks,” a short distance
from “Clear Spring” farm, was owned by a very worthy and
highly-educated, but rather eccentric, German professor. He came
originally from Heidelberg, but had occupied the position of Pro-
fessor of German for many years in a noted university in a near by
town. A kind, warm-hearted, old-fashioned gentleman was the
Professor; a perfect Lord Chesterfield in manners. Very tall,
thin almost to emaciation, although possessed of excellent health;
refined, scholarly looking ; a rather long, hooked nose, faded, pale-
blue eyes; snowy, flowing “Lord Dundreary” whiskers, usually
parted in the centre and twisted to a point on either side with the
exceedingly long, bony fingers of his well-kept, aristocratic-looking
white hands. He had an abrupt, quick, nervous manner when
speaking. A fringe of thin, white hair showed at the lower edge
of the black silk skull cap which he invariably wore about home,
and in the absence of this covering for his bald head, he would
not have looked natural to his friends.

The Professor always wore a suit of well-brushed, “shiny”
black broadcloth, and for comfort old-fashioned soft kid “gaiters,”
with elastic in the sides. He was a man with whom one did not
easily become acquainted, having very decided opinions on most
subjects. He possessed exquisite taste, a passionate love of music,
flowers and all things beautiful; rather visionary, poetical and a
dreamer ; he was not practical, like his wife ; warm-hearted, impul-
sive, energetic Frau Schmidt, who was noted for her. executive
abilities. I can imagine the old Professor saying as Mohammed
has been quoted as saying, ‘““Had I two loaves, I would sell one
and buy hyacinths to feed my soul.” Impulsive, generous to a
fault, quick to take offense, withal warm-hearted, kind and loyal
to his friends, he was beloved by the students, who declared that
“Old Snitzy” always played fair when he was obliged to reprimand
them for their numerous pranks, which ended sometimes, I am
38 MARY AT THE FARM

obliged to confess, with disastrous results. The dignified old Pro-
fessor would have raised his mild, blue, spectacled eyes in astonish-
ment had he been so unfortunate as to have overheard the boys, to
whom he was greatly attached, call their dignified preceptor by
such a nickname.

The Professor’s little black-eyed German wife, many years
younger than her husband, had been, before her marriage, teacher
of domestic science in a female college in a large city. ‘She
was a most excellent housekeeper,” to quote the Professor, and
“a good wife and mother.”

The family consisted of “Fritz,” a boy of sixteen, with big,
innocent, baby-blue eyes like his father, who idolized his only son,
who was alike a joy anda torment. Fritz attended the university
in a near-by town, and was usually head of the football team.
He was always at the front in any mischief whatever, was noted
for getting into scrapes innumerable through his love of fun, yet
he possessed such a good-natured, unselfish, happy-go-lucky dispo-
sition that one always forgave him.

Black-eyed, red-cheeked Elizabeth was quick and impulsive,
like her mother. A very warm and lasting friendship sprung up
between merry Elizabeth and serious Mary Midleton during
Mary’s Summer on the farm, although not at all alike in either
looks or disposition, and Elizabeth was Mary’s juniot by several
years.

The third, last and least of the Professor’s children was Pau-
line, or “Pollykins,” as she was always called by her brother Fritz,
the seven-year-old pet and baby of the family. A second edition
of Fritz, the same innocent, questioning, violet-blue eyes, fair
complexion, a kissable little mouth and yellow, kinky hair, she
won her way into every one’s heart and became greatly attached to
Mary, who was usually more patient with the little maid (who, I
must confess, was sometimes very willful) than was her sister
Elizabeth. Mary, who had never been blessed with a sister, dearly
loved children, and thought small “Polly” adorable, and never
wearied telling her marvelous fairy tales.
 

 

 

 

FRAU SCHMIDT
hs

AND BOOK OF RECIPES 39

CHAPTER VIII.
USES OF AN OLD-FASHIONED WARDROBE.

Shortly after Mary’s advent at the farm she one day said:
“Aunt Sarah, the contents of this old trunk are absolutely worth-
less to me; perhaps they may be used by you for carpet rags.”

“Mary Midleton!” exclaimed Aunt Sarah, in horrified tones,
“you extravagant girl. I see greater possibilities in that trunk of
partly-worn clothing than, I suppose, a less economically-inclined
woman than I ever would have dreamed of.”

Mary handed her Aunt two blue seersucker dresses, one
plain, the other striped. ‘They have both shrunken, and are
entirely too small for me,” said Mary.

“Well,” said her Aunt, considering, “they might be combined
in one dress, but you need aprons for kitchen work more useful
than those little frilly, embroidered affairs you are wearing. We
should make them into serviceable aprons to protect your dresses.
Mary, neatness is an attribute that every self-respecting housewife
should assiduously cultivate, and no one can be neat in a kitchen
without a suitable apron to protect one from grime, flour and
dust.”

“What a pretty challis dress; its cream-colored ground
sprinkled over with pink rose buds!”

Mary sighed. “I always did love that dress, Aunt Sarah.
’T was so becoming, and he—he—admired it so!”

“And HE, can do so still,” replied Aunt Sarah, with a merry
twinkle in her kind, clear, gray eyes, “for that pale-green suesine
skirt, slightly faded, will make an excellent lining, with cotton for
an interlining, and pale green Germantown yarn with which to tie
the comfortable. At small cost you’ll have a dainty, warm spread
which will be extremely pretty in the home you are planning with
HIM. I have several very pretty old-style patchwork quilts in a
box in the attic which I shall give you when you start housekeep-
ing. That pretty dotted, ungored Swiss skirt will make dainty,
ruffled sash curtains for bedroom windows. Mary, sometimes
40 MARY AT THE FARM

small beginnings make great endings; if you make the best of
your small belongings, some day your-homely surroundings will be
metamorphosed into what, in your present circumstances, would
seem like extravagant luxuries. An economical young couple,
beginning life with a homely, home-made rag carpet, have
achieved in middle age, by their own energy and industry, carpets
of tapestry and rich velvet, and costly furniture in keeping; but,
never—never, dear, are they so valued, I assure you, as those
inexpensive articles, conceived by our inventive brain and manu-
factured by our own deft fingers during our happy Springtime
of life, when, with our young lover husband, we built our home
nest on the foundation of pure, unselfish, self-sacrificing love.”

Aunt Sarah sighed; memory led her far back to when she
had planned her home with her lover, John Landis, still her
lover, though both have grown gray together, and shared alike the
joys and sorrows of the passing years. Aunt Sarah had always.
been the perfect “housemother” or “Haus Frau,” as the Germans
phrase it, and on every line of her matured face could be read an
anxious care for the family welfare. Truly could it be said of her,
in the language of Henry Ward Beecher: “Whoever makes home
seem to the young dearer and happier is a public benefactor.”

Aunt Sarah said earnestly to Mary, “I wish it were possible
for me to impart to young, inexperienced girls, about to become
housewives and housemothers, a knowledge of those small eco-
nomics, so necessary to health and prosperity, taught me by many
years of hard work, mental travail, experience and some failures.
In this extravagant Twentieth Century economy is more impera-
tive than formerly. We feel that we need so much more these
days than our grandmothers needed; and what we need, or feel
that we need, is so costly. The housemother has larger problems
today than yesterday.

“Every husband should give his wife an allowance according
to his income, so that she will be able to systematize her buying
and occasionally obtain imperishable goods at less cost. Being
encouraged thus to use her dormant economical powers; she will
become a powerful factor in the problem of homemaking along
lines that will essentially aid her husband in acquiring a com-
fortable competency, if not a fortune. Then she will have her
husband’s interest truly at heart; will study to spend his money
carefully, and to the best advantage; and she herself, even, will
AND BOOK OF RECIPES 41

be surprised at the many economies which will suggest themselves
to save his hard-earned money when she handles that money
herself, which certainly teaches her the saving habit and the
value of money. ;

“The majority of housewives of today aren’t naturally inclined
to be extravagant or careless. It is rather that they lack the
knowledge and experience of spending money, and spending it
to the best advantage for themselves and their household
needs.

“Tis a compulsory law in England, I have heard, to allow a
wife pin money, according to a man’s means. ’Tis a most wise
law. Toa loyal wife and mother it gives added force, dignity and
usefulness to have a sufficient allowance and to be allowed unques-
tioningly to spend that money to her best ability. Her husband,
be he a working or professional man, would find it greatly to his
advantage in the home as well as in his business and less of a drain
on his bank account should he give his wife a suitable allowance
and trust her to spend it according to her own intelligence and
thrift.

“Child, many a man is violently prejudiced against giving a
young wife money; many allow her to run up bills, to her hurt
and to his, rather than have her, even in her household expendi-
ture, independent of his supervision. I sincerely hope, dear, that
your intended, Ralph Jackson, will be superior to this male idio-
syncrasy, to term it mildly, and allow you a stated sum monthly.
The home is the woman’s kingdom, and she should be allowed to
think for it, to buy for it, and not to be cramped by lack of money
to do as she thinks best for it.”

“But, Aunt Sarah, some housewives are so silly that husbands
cannot really be blamed for withholding money from them and
preventing them from frittering it away in useless extravagance.”

“Mary, wise wives should not suffer for those who are silly
and extravagant. I don’t like to be sarcastic, but with the majority
of the men, silliness appeals to them more than common sense.
Men like to feel their superiority to us. However, though inex-
perienced, Mary, you aren’t silly or extravagant, and Ralph could
safely trust you with his money. It makes a woman so self-re-
specting, puts her on her mettle, to have money to do as she
pleases with, to be trusted, relied upon as a reasoning, responsible

being. A man, especially a young husband, makes a grave mistake
i . 3
‘42 MARY AT THE FARM

when he looks upon his wife as only a toy to amuse him in his
leisure moments and not as one to be trusted to aid him in his life
work. A trusted young housewife, with a reasonable and regular
allowance at her command, be she ever so inexperienced, will soon
plan to have wholesome, nutritious food at little cost, instead of
not knowing until a half hour before meal time what she will serve.
She would save money and the family would be better nourished;
nevertheless, I would impress it on the young housewife not to be
too saving or practice too close economy, especially when buying
milk and eggs, as there is nothing more nutritious or valuable. A
palatable macaroni and cheese; eggs or a combination of eggs and
milk, are dishes which may be substituted occasionally, at less
expense, for meat. A pound of macaroni and cheese equals a
pound of steak in food value. Take time and trouble to see that
all food be well cooked and served, both in an attractive and appe-
tizing manner. Buy the cheaper cuts of stewing meats, and by
long, slow simmering, they will become sweet and tender and of
equal nutritive value as higher priced sirloins and tenderloins.

“But, Mary, I’ve not yet finished that trunk and its contents.
That slightly-faded pink chambray I’ll cut up into quilt blocks.
Made up with white patches, and quilted nicely, a pretty quilt,
lined with white, will be evolved. I have such a pretty design of
pink and white called the “Winding Way,” very simple to make.
The beauty of the quilt consists altogether in the manner in which
the blocks are put together, or it might be made over the pattern
called “The Flying Dutchman.” From that tan linen skirt may be
made a laundry bag, shoe pocket, twine bag, a collar bag and a
table runner, the only expense being several skeins of green
embroidery silk, and a couple yards of green cord to draw the
bags up with, and a couple of the same-hued skirt braids for bind-
ing edges, and,” teasingly, “Mary, you might embroider Ralph
Jackson’s initials on the collar and laundry bag.”

Mary blushed rosily red and exclaimed in an embarrassed
manner, most bewitchingly, “Oh!”

Aunt Sarah laughed. She thought to have Mary look that
way ‘twas worth teasing her.

“Well, Mary, we can in leisure moments, from that coarse,
white linen skirt which you have discarded, make bureau scarfs,
sideboard cover, or a set of scalloped table mats to place under
hot dishes on your dining-room table. I will give you pieces of
 

 

 

 

 

A-12 Pine Tree Quilt A-15 Enlarged Block of Winding Way Quilt
A-13 Tree of Life A-16 Lost Rose in the Wilderness
A-14 Pineapple Quilt A-17. Tree Quilt
AND BOOK OF RECIPES 43

asbestos to slip between the linen mats when finished. They are
a great protection to the table. You could also make several
small guest towels with deep, hemstitched ends with your initials
on. You embroider so beautifully, and the drawn-work you do is
done as expertly as that of the Mexican women.”

“Oh, Aunt Sarah, how ingenious you are.”

“And, Mary, your rag carpet shall not be lacking. We shall
tear up those partly-worn muslin skirts into strips one-half inch
in width, and use the dyes left over from dyeing Easter eggs. I
always save the dye for this purpose, they come in such pretty,
bright colors. The rags, when sewed together with some I have
in the attic, we'll have woven into a useful carpet for the home you
are planning.”

“Oh! Aunt Sarah,” exclaimed Mary, “do you mean a carpet
like the one in the spare bedroom ?”

“Yes, my dear, exactly like that, if you wish.”

“Indeed I do, and I think one like that quite good enough to
have in a dining-room. I think it so pretty. It does not look at
all like a common rag carpet.”

“No, my dear, it is nothing very uncommon. It is all in the
way itis woven. Instead of having two gay rainbow stripes about
three inches wide running through the length of the carpet, I had
it woven with the ground work white and brown chain to form
checks. Then about an inch apart were placed two threads of two
shades of red woolen warp, alternating with two threads of two
shades of green, across the whole width, running the length of the
carpet. It has been greatly admired, as it is rather different from
that usually woven. All the rag carpets I found in the house
when we moved here, made by John’s mother, possessed very wide
stripes of rainbow colors, composed of shaded reds, yellows, blues
and greens. You can imagine how very gorgeous they were, and
so very heavy. Many of the country weavers use linen chain or
warp instead of cotton, and always use wool warp for the stripes.”

“Aunt Sarah, I want something so very much for the Colonial
bedroom I should like to have when I have a home of my very
own.”

“What is it, dear? Anything, e’en to the half of my king-
dom,” laughingly replied her Aunt.

“Why, I’d love-to have several rag rugs like those in your bed-
room, which you call ‘New Colonial’ rugs.’
44 MARY AT THE FARM

“Certainly, my dear. They are easily made from carpet rags.
I have already planned in my mind a pretty rag rug for you, to be
made from your old, garnet merino shirtwaist, combined with your
discarded cravenette stormcoat.

“And you'll need some pretty quilts, also,” said her Aunt.

“T particularly admire the tree quilts,” said Mary.

“You may have any one you choose; the one called ‘Tree of
Paradise,’ another called ‘Pineapple Design,’ which was originally
a border to ‘Fleur de lis’ quilt or ‘Pine Tree,’ and still another
called ‘Tree of Life,’ and ‘The Lost Rose in the Wilderness.’ ”

“They are all so odd,” said Mary, “I scarcely know which one
I think prettiest.”

“All are old-fashioned quilts, which I prize highly,” continued
her Aunt. ‘Several I pieced together when a small girl. I think
old-time patchwork too pretty and useful an accomplishment to
have gone out of fashion.

“You shall have a small stand cover like the one you admired
so greatly, given me by Aunt Cornelia. It is very simple, the
materials required being a square of yard-wide unbleached muslin.
In the centre of this baste a large, blue-flowered handkerchief with
cream-colored ground, to match the muslin. Turn up a deep hem
all around outside edge; cut out quarter circles of the handker-
chief at each of four corners; baste neatly upon the muslin, leaving
a space of muslin the same width as the hem around each quarter
circle; briarstitch all turned-in edges with dark-blue embroidery
silk, being washable, these do nicely as covers for small tables
or stands on the veranda in Summertime.”

“Aunt Sarah,” ecstatically exclaimed Mary, ‘‘you are a wizard
to plan so many useful things from a trunk of apparently useless
rags. What a treasure Uncle has in you. I was fretting about
having so little to make my home attractive, but I feel quite elated
at the thought of having a carpet and rugs already planned,
besides the numerous other things evolved from your fertile
brain.”

Aunt Sarah loved a joke. She held up an old broadcloth
cape. “Here is a fine patch for Ralph Jackson’s breeches, should
he ever become sedentary and need one.”

Mary reddened and looked almost offended and was at a loss
for a reply.

Greatly amused, Aunt Sarah quoted ex-President Roosevelt:
A-18 Fleur DeLys Quilt
A-19 Oak Leaf Quilt
A-20 One Block of Fleur DeLys Quilt

 

A-21 Winding Way Quilt
A-22) Tulip Quilt
A-23 Flower Pot Quilt
AND BOOK OF RECIPES 45
““°Tis time for the man with the patch to come forward and the
man with the dollar to step back,’”’ and added. “Never mind,
Mary, your Ralph is such an industrious, hustling young man that
he will never need a patch to step forward. I prophesy that with
such a helpmeet and ‘Haus Frau’ as you, Mary, he’ll always be
most prosperous and happy. Kiss me, dear.”
Mary did so, and her radiant smile at such praise from her
honored relative was beautiful to behold.

 

 

 

 

OLD RAG CARPET
46 MARY AT THE FARM

CHAPTER IX.
POETRY AND PIE.

“Aunt Sarah,” questioned Mary one day, “do you mind if I
copy some of your recipes?”

“Certainly not, my dear,” replied her Aunt.

“And I’d like to copy some of the poems, also. I never'saw
any one else have so much poetry in a book of cooking recipes.”

“Perhaps not,” replied her Aunt, “but you know, Mary, I
believe in combining pleasure with my work, and our lives are
made up of poetry and prose, and some lives are so very prosy.
Many times when too tired to look up a favorite volume of poems,
it has rested me to turn the pages of my recipe book and find some
helpful thought, and a good housewife will always keep her book
of recipes where it may be readily found for reference. I think,
Mary, the poem ‘Pennsylvania,’ by Lydia M. D. O’Neil, a fine one,
and I never tire of reading it over and over again. I have always
felt grateful to my old schoolmaster, Professor T , for teaching
me, when a school girl, to love the writing of Longfellow, Whittier,
Bryant, Tennyson and other well-known poets. I still, in memory,
hear him repeat ‘Thanatopsis,’ by Bryant, and ‘The Builders,’ by
Longfellow. The rhymes of the ‘Fireside Poet’ are easily under-
stood, and never fail to touch the heart of common folk. I know
it appears odd to see so many of my favorite poems sandwiched
in between old, valued cooking recipes, but, Mary, the happiness of
the home life depends so largely on the food we consume. On
the preparation and selection of the food we eat depends our
health, and on our health is largely dependent our happiness and
prosperity. Who is it has said, ‘The discovery of a new dish
makes more for the happiness of man than the discovery of a
star’? So, dearie, you see there is not such a great difference
between the one who writes a poem and the one who makes a pie.
I think cooking should be considered one of the fine arts—and the
woman’ who prepares a dainty, appetizing dish of food, which
appeals to the sense of taste, should be considered as worthy of

 
AND BOOK OF RECIPES 47

praise as the artist who paints a fine picture to gratify our sense
of sight. I try to mix all the poetry possible in prosaic everyday
life. We country farmers’ wives, not having the opportunities
of our more fortunate city sisters, such as witnessing plays from
Shakespeare, listening to symphony concerts, etc., turn to “The
Friendship of Books,’ of which Washington Irving writes : ‘Cheer
us with the true friendship, which never deceived hope nor
deserted sorrow.’ ”

“Yes,” said Mary, “but remember, Aunt Sarah, Chautauqua
will be held next Summer in a near-by town, and, as Uncle John is
one of the guarantors, you will wish to attend regularly and
will, I know, enjoy hearing the excellent lectures, music and
concerts.”

“Yes,” replied her Aunt, “Chautauqua meetings will com-
mence the latter part of June, and I will expect you and Ralph to
visit us then. I think Chautauqua a godsend to country women,
especially farmers’ wives; it takes them away from their monoto-
nous daily toil and gives them new thoughts and ideas.”

“I can readily understand, Aunt Sarah, why the poem, ‘Life’s
Common Things,’ appeals to you; it is because you see beauty in
everything. Aunt Sarah, where did you get this very old poem,
‘The Deserted City’?”

“Why, that was given me by John’s Uncle, who thought the.
poem fine.”

“Sad is the sight, the city once so fair!
An hundred palaces lie buried there ;
Her lofty towers are fallen, and creepers grow
O’er marbled dome and shattered portico.

Once in the gardens, lovely girls at play,

Culled the bright flowers, and gently touched the spray;
But now wild creatures in their savage joy
Tread down the flowers and the plants destroy.

By night no torches in the windows gleam ;

By day no women in their beauty beam ;
The smoke has ceased—the spider there has spread
His snares in safety—and all else is dead.”
48 MARY AT THE FARM

“Indeed, it is a ‘gem,’” said Mary, after slowly reading aloud
parts of several stanzas.

“Yes,” replied her Aunt, “Professor Schmidt tells me the
poem was written by Kalidasa (the Shakespeare of Hindu litera-
ture), and was written 1800 years before Goldsmith gave us his
immortal work, ‘The Deserted Village.’ ”

“T like the poem, ‘Abou Ben Adhem and the Angel,’” said
Mary, “and I think this true by Henry Ward Beecher:

““Do not be troubled because you have not great virtues,

God made a million spears of grass where He made one tree;

The earth is fringed and carpeted not with forests but with
grasses,

Only have enough of little virtues and common fidelities,

And you need not mourn because you are neither a hero nor a
saint.’

“This is a favorite little poem of mine, Aunt Sarah, I’ll just
write it on this blank page in your book.”

There’s a little splash of sunshine and a little spot of shade,
always somewhere near,
The wise bask in the sunshine, but the foolish choose the shade.
The wise are gay and happy, on the foolish, sorrow’s laid,
And the fault’s their own, I fear.

For the little splash of sunshine and the little spot of shade

Are here for joint consumption, for comparison are made;

We're all meant to be happy, not too foolish or too staid,

And the right dose to be taken is some sunshine mixed with
shade.

“Aunt Sarah, I see there is still space on this page to write
another poem, a favorite of mine. It is called, ‘Be Strong,’ by
Maltbie Davenport.”

Be Strong!

We are not here to play, to dream, to drift;

We have hard word to do, and loads to lift. .
Shun not the struggle; face it, ’tis God’s gift.
AND BOOK OF RECIPES 49

Be Strong!

Say not the days are evil—who’s to blame?

And fold the hands and acquiesce—Oh, shame!
Stand up, speak out, and bravely, in God’s name.

Be Strong!

It matters not how deep intrenched the wrong,
How hard the battle goes, the day how long;
Faint not, fight on! ‘Tomorrow comes the song.

LIFE’S COMMON THINGS.

How lovely are life’s common things,
When health flows in the veins;
The golden sunshine of the days
When Phoebus holds the reins;

The floating clouds against the blue;
The fragrance of the air;

The nodding flowers by the way;
The green grass everywhere ;

The feathery beauty of the elm,
With graceful-swaying boughs,
Where nesting songbirds find a home
And the night wind sighs and soughs;

The hazy blue of distant hill,
With wooded slope and crest;
The crimson sky when low at night
The sun sinks in the West;

The thrilling grandeur of the storm,
The lightning’s vivid flash,

The mighty rush of wind and rain,
The thunder’s awful crash.

And then the calm that follows storm,
And rainbow in the sky;

The rain-washed freshness of the earth—
A singing bird near by.
50

MARY AT THE FARM

And oh, the beauty of the night!
Its hush, its thrill, its charm ;

The twinkling brilliance of its stars ;
Its tranquil peace and calm.

Oh, loving fatherhood of God
To give us every day
The lovely common things of life
To brighten all the way!
(Susan M. Perkins, in the Boston Transcript.)

ABOU BEN ADHEM AND THE ANGEL.
Abou Ben Adhem—may his tribe increase—
Awoke one night from a deep dream of peace
And saw, within the moonlight of his room,
Making it rich and like a lily in bloom,
An angel writing in a book of gold,
Exceeding peace had made Ben Adhem bold,
And to the presence in the room he said:
“What writest thou?” The vision raised his head,
And with a look made of all sweet accord,
Answered: “The names of those who love the Lord.”
“And is mine one?” said Abou. “Nay, not so,”
Replied the angel. Abou spoke low,
But cheerily still, and said, “I pray thee, then,
Write me as one that loves his fellow-men.”
The angel wrote and vanished. The next night
It came again, with a great, wakening light,
And showed the names whom love of God had blessed,
And, lo! Ben Adhem’s name led all the rest.

LEIGH HUNT.
AND BOOK OF RECIPES 51

CHAPTER X.
SIBYLLA LINSABIGLER.

A very original character was Sibylla Linsabigler, who had
been a member of the Landis household several years. She was
Aunt Sarah’s only maid servant, but she disliked being referred
to as a servant, and when she overheard “Fritz’’ Schmidt, as he
passed the Landis farm on his way to the creek for a day’s fishing,
call to Mary: “Miss Midleton, will you please send the butter
over with the servant today, as I shall not return home in time for
dinner?” Sibylla said, “I ain’t no servant. I’m hired girl. What
does that make out if I do work here? Pop got mad with me
“cause I wouldn’t work at home no more for him and Mom with-
out they paid me. They got three more girls to home yet that
can do the work. My Pop owns a big farm and sent our ‘Chon’
to the college, and it’s mean ‘fer’ him not to give us girls money
for dress, so I work out. ’Taint right the way us people what has
to work are treated these days,” said Sibylla to herself, as she
applied the broom vigorously to the gay-flowered carpet in the
Landis parlor. “Because us folks got to work ain’t no reason
why them tony people over to the Perfessor’s should call me a
‘servant.’ I guess I know I milk the cows, wash dishes, scrub
floors, and do the washin’ and ir’nin’ every week, but I’m no
‘servant.’ I’m just as good any day as that good-fer-nothin’ Per-
fesser’s son,” continued Sibylla, growing red in the face with
indignation. ‘“Didn’t I hear that worthless scamp, Fritz Schmidt,
a-referrin’ to me and a-sayin’ to Miss Midleton fer the ‘servant’
to bring over the butter? Betch yer life this here ‘servant’ ain’t
a-goin’ to allow eddicated people to make a fool. of her. First
chance I get I’ll give that Perfesser a piece of my mind.”

Sibylla’s opportunity came rather unexpectedly. The gentle,
mild-mannered Professor was on good terms with his sturdy,
energetic neighbor, John Landis, and frequently visited him for a
neighborly chat. On this particular day he called as usual and
found Sibylla in the mood described.
52 MARY AT THE FARM

“Good afternoon, Sibylla,” said the Professor, good-natur-
edly. ‘How are you today?”

“T’d be a whole lot better if some people weren’t so smart,”
replied Sibylla, venting her feelings on the broom. “Should think
a Perfesser would feel himself too big to talk to a ‘servant’.”

“On the contrary, my dear girl, I feel honored. I presume
you are not feeling as well as usual. What makes you think it is
condescension for me to address you?” asked the genial old man,
kindly.

“Well, since you ask me, I don’t mind a-tellin’ you. Yester-
day your son insulted me. I won’t take no insult from nobody. I
am just as good as what you are, even if I hain’t got much book
larnin’.”

With this deliverance, Sibylla felt she had done full justice to
the occasion and would have closed the interview abruptly had not
the Professor, with a restraining hand, detained her.

“We must get to the bottom of this grievance, Sibylla. I am
sure there is some mistake somewhere. What did my son say?”

“Well, if you want to know,” replied the irate domestic, “T’ll
tell you. He called me a ‘servant.’ I know I’m only a working
girl, but your son nor nobody else ain’t got no right to abuse me
by callin’ me a ‘servant’.”

“Ah! I see. You object to the term ‘servant’ being applied
to you,” said the Professor, comprehendingly. “The word ‘serv-
ant’ is distasteful to you. You feel it is a disgrace to be called a
servant. I see!I see!” Ina fatherly way, the old man resumed:
“In a certain sense we are all servants. The history of human
achievements is a record of service. The men and women who
have helped the world most were all servants—servants to human-
ity. The happiest man is he who serves. God calls some men
to sow and some to reap; some to work in wood and stone; to sing
and speak. Work is honorable in all, regardless of the capacity
in which we serve. There is no great difference, after all, between
the ordinary laborer and the railroad president; both are servants,
and the standard of measurement to be applied to each man is the
same. It is not so much a question of station in life as it is the
question of efficiency. Best of all, work is education. There is
culture that comes without college and university. He who
graduates from the college of hard work is as honorable as he
who takes a degree at Yale or Harvard; for wisdom can be
AND BOOK OF RECIPES 53

found in shop and foundry, field and factory, in the kitchen amid
pots and kettles, as well as in office and school. The truly edu;
cated man is the man who has learned the duty and responsibility
of doing something useful, something helpful, something to make
this old world of ours better and a happier place in which to live.
The word ‘servant,’ Sibylla, is a beautiful one, rightly understood.
The greatest man who ever lived was a servant. All His earthly
ministry was filled with worthy deeds. When man pleaded with
Him to rest, He answered: ‘My Father worketh hitherto, and I
work.’ When one of Christ’s followers desired to express the
true nature of his work and office, he called himself a servant.
He used a word, ‘doulos,’ which means, in the Greek language, a
slave or a bond-servant. By the word ‘doulos’ he meant to say
that his mission in life was to work, to do good, to serve. This
man was a great preacher, but it is possible for any one to become
a ‘doulos’ in so far as he is willing to serve God and his fellowman.
You see, Sibylla, the spirit of Christian work and brotherly love is
the spirit of ‘doulos.’ The word has been transformed by service
and unselfish devotion to duty. Great men who have blessed the
world, and good and noble women who have helped to uplift
humanity, have done it through service. It is just as honorable
to bake well, and cook well, and to do the humblest daily tasks
efficiently, as it is to play well on the piano and talk fluently about
the latest books.”

At the conclusion of the Professor's little talk on the dignity
of labor, a new light shone in Sibylla’s eyes and a new thought
gripped her soul. The spirit of “doulos” had displaced her
antipathy toward the word servant.

“T’ll take that butter over to the Perfesser’s home right away,”
she said, to herself.

Before leaving Sibylla, the Professor quoted from the ‘Toil-
ing of Felix,” by Henry Vandyke:

Hewing wood and drawing water, splitting stones and cleaving
sod,

All the dusty ranks of labour, in the regiment of God,

March together toward His triumph, do the task His hands
prepare ;

Honest toil is holy service, faithful work is praise and prayer.”

* * * * * * *
54 MARY AT THE FARM

They who work without complaining, do the holy will of God.

* * * * 2K x k

Heaven is blest with perfect rest, but the blessing of earth
is toil. :

1K * *k 2k 2k ** *%

Sibylla Linsabigler was a healthy, large-boned, solidly-built,
typical “Pennsylvania German” girl. Her clear, pinkish com-
plexion looked as if freshly scrubbed with soap and water. A
few large, brown freckles adorned the bridge of her rather broad,
flat nose. She possessed red hair and laughing, red-brown eyes,
a large mouth, which disclosed beautiful even, white teeth when
she smiled, extraordinary large feet and hands, strong, willing and
usually good-natured, although possessed of a quick temper, as her
red hair indicated. Kind-hearted to a fault, she was of great
assistance to Aunt Sarah, although she preferred any other work
to that of cooking or baking. She kept the kitchen as well as
other parts of the house, to quote Aunt Sarah, “neat as a pin,”
and did not object to any work, however hard or laborious, as long
as she was not expected to do the thinking and planning. She was
greatly attached to both Aunt Sarah and Mary, but stood rather
in awe of John Landis, who had never spoken a cross word to her
in the three years she had lived at the farm.

Sarah Landis, knowing Sibylla to be an honest, industrious
girl, appreciated her good qualities, thought almost as much of
Sibylla as if she had been her daughter, and treated her in like
manner, and for this reason, if for no other, she received willing
service from the girl.

Sibylla, a swift worker at all times, never finished work so
quickly as on Wednesday and Saturday evenings, when she “kept
company” with Jake Crouthamel. “Chake,” as Sibylla called him,
was a sturdy, red-faced young farmer, all legs and arms. He
appeared to be put together loosely at the joints, like a jumping-
jack, and never appeared at ease in his ill-fitting “store clothes.”
He usually wore gray corduroy trousers and big cowhide boots, a
pink and white striped shirt and red necktie.

Sibylla did not notice his imperfections, and thought him
handsome as a Greek god.

Jake, an honest, industrious young fellow, worked on a near-by
AND BOOK OF RECIPES 5d

farm, owned his own carriage, and had the privilege of using one
of the farm horses when he wished, so he and Sibylla frequently
took “choy rides,” as Sibylla called them.

Jake Crouthamel was usually called “Boller-Yockel,” this
name having been accorded him on account of his having deliv-
ered to a purchaser a load of hay largely composed of rag-weed.
The man called him an old ‘“Boller-Yockel,” and the name had
clung to Jake for years.
56 MARY AT THE FARM

CHAPTER XI.
“NEW COLONIAL” RAG RUGS.
Several days had elapsed since that on which Mary’s Aunt

had planned to use the contents of her trunk to such good advan-
tage, when Mary, coming into the room where her Aunt was busily

 

A “HIT-AND-MISS” RUG

engaged sewing, exclaimed: ‘“‘Don’t forget, Auntie, you promised
to teach me to crochet rag rugs!”

“Indeed, I’ve not forgotten, and will make my promise good
at once,” said Aunt Sarah. “We shall need quantities of carpet
rags cut about one-half inch in width, the same as those used for
AND BOOK OF RECIPES 57

making rag carpet. Of course, you are aware, Mary, that heavier
materials should be cut in narrower strips than those of thinner
materials. You will also require a long, wooden crochet needle,
about as thick as an ordinary wooden lead pencil, having a hook
at one end, similar to a common bone crochet needle, only larger.
For a circular rug, crochet about twelve stitches (single crochet)

 

ry

A BROWN AND TAN RUG

over one end of a piece of candle wick or cable cord; or, lacking
either of these, use a carpet rag of firm material; then draw the
crocheted strip into as small a circle as possible, fasten and crochet
round and round continuously until finished. The centre of a cir-
cular or oblong rug may be a plain color, with border of colored
light and dark rags, sewed together promiscuously, called ‘Hit
and Miss.’

“Or you might have a design similar to a ‘Pin-wheel’ in centre
4
58 MARY AT THE FARM

of the circular rug, with alternate stripes, composed of dark and
light-colored rags.

“T’d like one made in that manner from different shades that
harmonize, browns and tans, for instance,” said Mary.

“You may easily have a rug of that description,” continued
her Aunt. “With a package of brown dye, we can quickly trans-
form some light, woolen carpet rags I possess into pretty shades of
browns and tans.

 

RUG

“For a circular rug, with design in centre resembling a pin-
wheel, commence crocheting the rug same as preceding one.
Crochet three rows of one color, then mark the rug off into four
parts, placing a pin to mark each section or quarter of the rug.
At each of four points crochet one stitch of a contrasting shade.
Crochet once around the circle, using a shade similar to that of
the centre of rug for design, filling in between with the other
shade. For the following row, crochet two stitches beneath the
one stitch (not directly underneath the stitch, but one stitch
beyond), filling in between with the other color. The third row,
AND BOOK OF RECIPES 59

add three stitches beneath the two stitches in same manner as pre-
ceding row, and continue, until design in centre is as large as
desired, then crochet ‘Hit or Miss’ or stripes. Do not cut off the
carpet rags at each of the four points after crocheting stitches, but
allow each one to remain and crochet over them, then pick up on
needle and crochet every time you require stitches of contrasting
shade. Then crochet several rows around the rug with different
shades until rug is the required size. The under side should be
finished off as neatly as the right, or upper side. Mary, when not
making a design, sew the rags together as if for weaving carpet.
When crocheting circular rugs, occasionally stretch the outside
row to prevent the rug from curling up at edges when finished,
as it would be apt to do if too tightly crocheted. If necessary,
occasionally add an extra stitch. Avoid also crocheting it too
loosely, as it would then appear like a ruffle. The advantage of
crocheting over a heavy cord is that the work may be easily drawn
up more tightly if too lose.”
60 MARY AT THE FARM

CHAPTER XII.
MARY IMITATES NAVAJO BLANKETS.

On her return from an afternoon spent at Professor Schmidt’s,
Mary remarked to Aunt Sarah, “For the first time in my life I
have an original idea!”

“Do tell me child, what it is!”

“The ‘New Colonial’ rag rugs we have lately finished are
fine, but I’d just love to have a Navajo blanket like those owned.
by Professor Schmidt; and I intend to make a rag rug in imita-
tion of his Navajo blanket.”

“Yes,” answered her Aunt, “I have always greatly admired
them myself, especially the large gray one which covers the Pro-
fessor’s own chair in the library. The Professor brought them
with him when he returned from ‘Cutler’s Ranch’ at Rociada,
near Las Vegas, New Mexico, where he visited his nephew, poor
Raymond, or rather, I should say, fortunate Raymond, an only
child of the Professor’s sister. A quiet, studious boy, he gradu-
ated at the head of his class at an early age, but he inherited the
weak lungs of his father, who died of consumption. Raymond was
a lovable boy, with a fund of dry humor and wit—the idol of his
mother, who, taking the advice of a specialist, accompanied her
boy, as a last resort, to New Mexico, where, partly owing to his
determination to get well, proper food and daily rides on the
mesa, on the back of his little pinto pony, he regained perfect
health, and today is well, happily married and living in Pasadena,
California, so I have been told by Frau Schmidt, who dearly loves
the boy.”

“But Mary, forgive an old woman for rambling away from
the subject in which you are interested—Navajo blankets. Ever
since we planned to make a rug with a swastika in the centre, I
have been trying to evolve from my brain (and your Uncle John
says my bump of inventiveness is abnormally large) a Navajo
rag rug for the floor of the room you intend to furnish as Ralph’s
den, in the home you are planning. Well, my dear, a wooden
AND BOOK OF RECIPES 61

crochet hook in your deft fingers will be the magic wand which
will perform a miracle and transform into Navajo blankets such
very commonplace articles as your discarded gray eiderdown
kimona, and a pair of your Uncle’s old gray trousers, which
have already been washed and ripped by Sibylla, to be used for
making carpet rags. ‘These, combined with the gray skirt I heard
you say had outlived its day of usefulness, will furnish the back-
ground of the rug. The six triangles in the centre of the rug,
also lighter stripes at each end of the rug, we will make of that
old linen chair-cover and your faded linen skirt, which you said I
might use for carpet rags; and, should more material be needed,
I have some old, gray woolen underwear in my patch bag, a gray-
white, similar to the real Navajo. The rows of black with which
we shall outline the triangles may be made from those old, black,
silk-lisle hose you gave me, by cutting them round and round in
one continuous strip. Heavy cloth should be cut in very narrow
strips. Sibylla will do that nicely; her hands are more used to
handling large, heavy shears than are yours. The linen-lawn
skirt you may cut in strips about three-fourths of an inch in width,
as that material is quite thin. I would sew rags of one color
together like carpet rags, not lapping the ends more than necessary
to hold them together. The rug will be reversible, both sides
being exactly alike when finished. I should make the rug about
fifty-three stitches across. This will require about six and one-
fourth yards of carpet rags, when sewed together, to crochet once
across. I think it would be wise to cut all rags of different weight
materials before commencing to crochet the rug, so they may be
well mixed through. I will assist you with the work at odd
moments, and in a short time the rug will be finished.”

The rug, when finished, was truly a work of art, and repre-
sented many hours of labor and thought. But Mary considered it
very fascinating work, and was delighted with the result of her
labor—a rug the exact imitation of one of the Professor’s genuine
Indian Navajo blankets, the work of her own hands, and without
the expenditure of a penny.

Mary remarked: “I do not think all the triangles in my rug
are the exact size of the paper pattern you made me, Aunt Sarah.
The two in the centre appear larger than the others.”

“Well,” remarked her Aunt, “if you examine closely the
blankets owned by Professor Schmidt, you will find the designs
62 MARY AT THE FARM

on the ones woven by Navajo Indians are not of an equal size.”

‘Tis said Navajo blankets and Serapes will become scarce
and higher in price in the future, on account of the numerous
young Indians who have been educated and who prefer other occu-
pations to that of weaving blankets, as did their forefathers; and
the present disturbance in Mexico will certainly interfere with the
continuance of this industry for a time.

 

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IMITATION OF NAVAJO BLANKET

“Mary, while you have been planning your Navajo rug, I
have been thinking how we may make a very attractive as well as
useful rug. You remember, we could not decide what use to
make of your old, tan cravenette stormcoat? I have been think-

 

 

 

 

RUG WITH DESIGN
AND BOOK OF RECIPES 63

ing we might use this, when cut into carpet rags, for the principal
part of the rug, and that old, garnet merino blouse waist might
be cut and used for the four corners of a rug, and we might have
gay stripes in the centre of the rug to form a sort of design, and
also put gay stripes at each end of the rug.

“And you might crochet a rug, plain ‘Hit or Miss,’ of rather
bright-colored rags.”

“Yes,” said Mary, “I think I will crochet a swastika in the
centre of a rug, as you suggest. of bright orange, outlined with
black, and a stripe of orange edged with black at each end of the
rug to match the centre. Don't vou think that would be pretty,
Aunt Sarah?”

 

 

 

 

“HIT-OR-MISS” RUG WITH SWASTIKA CENTRE

“Yes, indeed, but Mary, don’t you think the swastika would
show more distinctly on a rug with a plain background?”

“Perhaps it would,” replied Mary, “but I think I’ll crochet
one of very gayly-colored rags, with a swastika in the centre.”

A “PRAYER RUG” OF SILK SCRAPS.

“Aunt Sarah,” said Mary, “do tell me how that pretty little
rug composed of silk scraps is made.

“Oh, that sik rug; ‘twas given me by Aunt Cornelia, who
finished it while here on a visit from New York. I never saw
another like it, and it has been greatly admired. Although pos-
sessed of an ordinary amount of patience, I don’t think I'll ever
make one for myself. I don’t admire knitted rugs of any descrip-
64 MARY AT THE FARM

tion, neither do I care ior braided rugs. I think the crocheted
ones prettier. But, Mary, this small silk rug is easily made should
you care to have one. I will commence knitting one for you at
once. You will then find a use for the box of bright-colored silks
you possess, many of which are quite too small to be used in any
other manner. Professor Schmidt calls this a ‘Prayer Rug.’ He
said: ‘This rug, fashioned of various bright-hued silks of orange,
purple and crimson, a bright maze of rich colors, without any
recognizable figure or design, reminds me of the description of
the ‘Prayer Carpet” or rugs of the Mohammedans. They are
composed of rich-hued silks of purple, ruby and amber. "Tis said
their delicacy of shade is marvelous and was suggested by the
meadows of variegated flowers.’ But this is a digression; you
wished directions for making the rug.

“Use tiny scraps of various bright-hued silks, velvets and
satins, cut about 314 inches long and about one-half inch in width.
Ends should always be cut slanting or bias; never straight. All
you will require besides the silk scraps, will be a ball of common
cord or twine, or save all cord which comes tied around packages,
as I do, and use that and two ordinary steel knitting needles.
When making her rug, Aunt Cornelia knitted several strips a
couple of inches in width and the length she wished the finished
rug to be. The strips when finished she sewed together with
strong linen thread on the wrong side of the rug. She commenced
the rug by knitting two rows of the twine or cord. (When I was
a girl we called this common knitting ‘garter stitch.’) Then,
when commencing to knit third row, slip off first stitch onto your
other needle; knit one stitch, then lay one of the tiny scraps of silk
across or between the two needles; knit one stitch with the cord.
Thls holds the silk in position. Then fold or turn one end of silk
back on the other piece of silk and knit one stitch of cord to hold
them in place, always keeping silk on one side, on the top of rug,
as this rug is not reversible. Continue in this manner until one
row is finished. Then knit once across plain with cord, and for
next row lay silk scraps in and knit as before. Always knit one
row of the cord across plain after knitting in scraps of silk, as
doing this holds them firmly in position. Of course, Mary, you
will use judgment and taste in combining light and dark, bright
and dull colors. Also, do not use several scraps of vetvet
together. Use velvet, silk and satin alternately. Should any
AND BOOK OF RECIPES 65

wn

raps of silk be longer than others after knitting, trim off evenly
all will be of uniform size. When her rug was finished, Aunt
Cornelia spread it, wrong side uppermost, on an unusued table,
covered it with a thick boiled paste, composed of flour and water,
allowed it to dry thoroughly, then lined the rug with a heavy piece
of denim. This was done to prevent the rug from curling up at
edges, and caused it to lie flat on floor; but I think I should prefer
just a firm lining or foundation of heavy burlap or denim.”

“Thank you, Aunt Sarah, for your explicit directions. I can-
not fail to know just how to knit a silk rug, should I ever care to
do so. I think the work would be simply fascinating.”

Cc
so

 

 

 

A SILK PRAYER RUG
66 MARY AT THE FARM

CHAPTER XIII.
THE GIRLS’ CAMPFIRE, ORGANIZED BY MARY.

One day in early June, when all nature seemed aglow with
happiness, we find Mary earnestly discussing with Elizabeth
Schmidt the prosaic, humdrum life of many of the country girls,
daughters of well-to-do farmers in the vicinity.

“T wish,” said Mary, wrinkling her forehead thoughtfully, “I
could think of some new interest to introduce into their lives;
some way of broadening their outlook; anything to bring more
happiness into their commonplace daily toil; something good and
helpful for them to think about.”

All at once Mary, who was not usually demonstrative, clapped
her hands, laughed gleefully and said: “I have it, Elizabeth. The ©
very thing! Suppose we start a ‘girls’ campfire,’ right here in the
country? I don’t think we shall have any trouble to organize.”

“And you, because you understand all about it, will be the
Guardian,” said Elizabeth.

At first Mary demurred, but, overcome by Elizabeth’s plead-
ing, finally gave a reluctant consent. They then made out a list
of the girls they thought might be willing to join, Mary promising
to write at once fora handbook. They separated, Elizabeth to call
to see the girls, and Mary to interview their parents. Their efforts
were rewarded with surprisingly gratifying results, for many of
the girls had read about the “Campfire Girls” and were anxious to
become members.

* * * * * * *

One afternoon, several weeks later, had you gone into the
old apple orchard, at the farm, you would have seen thirteen
eager young girls, ranging in age from fourteen to sixteen, listen-
ing intently to Mary, who was telling them about the “Campfire
Girls.” What she told them was something like this:

“Now girls, we are going to have a good time. Some of our
good times will be play and some work. When you join, you will
AND BOOK OF RECIPES 67

become a ‘Wood Gatherer,’ and after three months’ successful
work, if you have met certain qualifications, you will be pro-
moted to the rank of ‘Fire Maker.’ Later on, when you come to
realize what it means to be a ‘Torch Bearer,’ you will be put in
that rank. The first law which you learn to follow is one which
you must apply to your daily life. It is: Seek beauty, give service,
pursue knowledge, be trustworthy, hold on to health, glorify work,
be happy. ‘The Camp Fire’ has meant so much to girls I have
known, for their betterment, and hasbeen so helpful in many ways,
you surely will never regret becoming a member of the organiza-
tion, or be anything but happy if you keep their laws. There will
be no dues, except what is collected for good times, and no expense
except the cost of your ceremonial costume, epaulettes and honor
beads. The latter are quite inexpensive. The honors are divided
into several classes, and for each honor a bead is given as a
symbol of your work. A special colored bead is given for each
class. We shall meet about once every week. The monthly
meeting is called the ‘Council Fire.’ I will tell you later about the
‘Wohelo’ ceremony. By the way, girls, ‘Wohelo’ stands for work,
health and love. You see, the word is composed of the first two
letters of each word.”

The girls appeared to be greatly interested, and Mary felt
very much encouraged. Some of the girls left to talk it over with
the homefolks, while others, wishing to learn more of the organi-
zation, plied Mary with numerous questions. Finally, in despera-
tion, she said: “Girls, I will read you the following from the
‘Camp Fire Girls’ Handbook, which I received this morning:

“©The purpose of this organization is to show that the com-
mon things of daily life are the chief means of beauty, romance
and adventure; to aid in the forming of habits making for health
and vigor, the out-of-door habit and the out-of-door spirit; to
devise ways of measuring and creating standards to woman’s
work, and to give girls the opportunity to learn how to “keep step,”
to learn team work, through doing it; to help girls and women
serve the community, the larger home, in the same way they have
always served the individual home; to give status and social recog-
nition to the knowledge of the mother, and thus restore the inti-
mate relationship of mothers and daughters to each other.’

“Well, girls,” said Mary, as she laid aside the book, “I think
you all understand what a benefit this will be to you, and I will
68 MARY AT THE FARM

do all in my power to help you girls, while I am at the farm this
summer. It is too late to tell you any more today. ‘The informa-
tion I have given you will suffice for the present. Three cheers
for our Camp Fire! which will be under way in two months, I
trust.”

The members of “Shawnee” Camp Fire held their first Coun--
cil Fire, or Ceremonial Meeting, the second week in July. The
girls, all deeply interested, worked hard to secure honors which
were awarded for engaging in domestic duties well known to the
home, for studying and observing the rules of hygiene and sanita-
tion, and for learning and achievements in various ways. They
held weekly meetings and studied diligently to win the rank of
Fire Maker.

A girl, when she joins, becomes a Wood Gatherer; she then
receives a silver ring.

The weeks pass swiftly by, and it is time for another Camp
Fire. The girls selected as their meeting place for this occasion
farmer Druckenmuller’s peach orchard, to which they walked, a
distance of about three miles from the home of Elizabeth Schmidt.
They left about two o’clock in the afternoon, intending to return
home before nightfall, a good time being anticipated, as they took
with them lunch and materials for a corn-roast.

The peach orchard in question, covering many acres, was sit-
uated at the foot of a low hill. Between the two flowed an
enchanting, fairy-like stream, the cultivated peach orchard on one
side, and on the opposite side the forest-like hill, covered with an
abundance of wild flowers.

When the afternoon set for the Council Fire arrived, had you
happened to meet the fifteen merry, chattering girls, accompanied
by two older girls, Mary and Lucy Robbins (the country school
teacher), as chaperones, wending their way to the orchard, you,
without a doubt, would have smiled and a question might naturally
have arisen regarding their sanity. They certainly possessed intel-
ligent faces, but why those queer-shaped Indian dresses? And
such an awkward length for a young girl’s dress! And why was
their hair all worn hanging in one braid over each shoulder, with
a band over the forehead? Why so many strings of gaudy beads
around their necks? ‘These questions may all be answered in one
 

ELIZABETH SCHMIDT ‘“‘LAUGHING WATER”
AND BOOK OF RECIPES 69

single sentence: The girls are dressed in Ceremonial Costume.

A great many delays along the way were caused by girls ask-
ing the names of the different wild flowers and weeds they noticed
in passing. One of the gorls stopped to examine a prickly-looking
plant about two feet high, with little, blue flowers growing along
the stem, and asked if any one knew the name of it. They were
about to look it up in a small “Flower Guide” owned by one of the
girls, when some one said: “‘‘Why, that is a weed called ‘Vipers
Bougloss.’”” They also found cardinal flower, thorn apple, monkey
flower and jewel-weed in abundance, wild sunflower, ginseng,
early goldenrod, “Joe-pie-weed,” marshallow, black cohosh and
purple loose-trifle. The girls also noticed various birds.

On a tall tree one of the girls espied a rose-breasted Grosbeak,
rare in this part of Bucks County. They all stopped and watched
for a short time a white-bellied Nut-hatch. The girls were startled
as a Scarlet Tanger flew past to join his mate, and they at last
reached their rendezvous, the orchard.

By half-past three they were all seated in a circle waiting for
the ceremonies to begin. Mary Midleton, their Guardian, stepped
to the front, saying: “Sunflower, light the fire.” Sunflower,
through several months of daily attainment, had become a Fire-
maker and was very proud of the Fire-maker’s bracelet she was
entitled to wear. Sunflower was given that name because she
always looked on the bright side of everything; she looked like a
sunflower, too, with her tanned face and light, curly hair.

All the girls had symbolical names given them. “Lark” was
so named because of her sweet voice and because she loved to
sing; “Sweet Tooth,” on account of her love for candy; “Quick
Silver,”’ because she was quick, bright and witty ; “Great Buffalo,”
a girl who was very strong; Elizabeth Schmidt, “Laughing
Water,” so named because she laughed and giggled at everybody
and everything; “Babbling Brook,’ because it seemed an utter
impossibility for her to stop talking; “Burr,” because she sticks
to ideas and friends ; “Faith,” quiet and reserved ; ‘“Comet,” comes
suddenly and brings a lot of light; “Black Hawk,” always eager
at first, but inclined to let her eagerness wear off : “Pocahontas,”
because she never can hurry; Ginger Foot,” a fiery temper;
“Gypsy,” so named on account of her black hair; “Bright Eyes,”
for her bright, blue eyes; “Rainbow,” for her many ways, and
because she is pretty.
70 MARY AT THE FARM

As “Sunflower” took the matches and knelt by the pile of
wood and lighted the fire, she recited the Ode to the Fire:

“Oh, Fire! Long years ago, when our fathers fought with
great beasts, you were their protector. From the cruel cold of
winter you saved. When they needed food, you changed the flesh
of beasts into savory meat for them. Through all ages your mys-
terious flame has been a symbol of the Great Spirit to them.
Tonight we light this fire in remembrance of the Great Spirit Who
gave you to us.”

Then the girls sang the chant or chanted:

Wohelo for aye,
Wohelo for aye,
Wohelo for aye,
Wohelo for work,
Wohelo for health,
Wohelo,

Wohelo for love.

Then they recited the Wood-gatherer’s Desire:

“It is my desire to be a Campfire Girl and keep the law
of the Camp Fire, which is ‘To Seek Beauty, Give Service, Pursue
Knowledge, Be Trustworthy, Hold onto Health, Glorify Work,
Be Happy.’ ”’

None had yet attained the highest rank, that of Torch Bearer,
won by still greater achievement, the Camp having been organized
so recently. Their motto was ‘‘The light which has been given
to me, I desire to pass undimmed to others.”

“Gypsy,” the secretary, thén read the “Count” for the last
meeting and called the roll, and the girls handed in the list of
honors they had won in the last month. Some amused themselves
playing games, while others gathered more wood.

At five o’clock the corn and white and sweet potatoes were
in the fire roasting. A jolly circle of girls around the fire were
busily engaged toasting “Weiners” for the feast, which was finally
pronounced ready to be partaken of. The hungry girls “fell to”
and everything eatable disappeared as if by magic; and last, but not
least, was the toasting of marshmallows, speared on the points of
long, two-pronged sticks (broken from near-by trees), which were
held over the fire until the marshmallows turned a delicate fawn
AND BOOK OF RECIPES val

color. When everything had been eaten, with the exception of
several cardboard boxes, corn cobs and husks, the girls quickly
cleared up. Then, seated around the fire, told what they knew of
Indian legends and folklore.

Noticing the sun slowly sinking in the West, they quickly gath-
ered together their belongings and started homeward singing, “My
Country, ’tis of Thee, Sweet Land of Liberty.”

Thus broke up the second Council Fire, and in the heart of
each girl was the thought of how much the Campfire was helping
them to love God and His works.
72 MARY AT THE FARM

CHAPTER XIV.
MARY MAKES “VIOLET” AND ‘“‘ROSE LEAF’ BEADS.

“Aunt Sarah,” exclaimed Mary one day, “you promised to
tell me exactly how you made those ‘Rose Beads’ you have.”

“Yes, my dear, and you must make the beads before the June
roses are gone. The process is very simple. If you would have
them very sweet, get the petals of the most fragrant roses. I used
petals of the old-fashioned, pink ‘hundred leaf’ and ‘blush roses.’
Gather a quantity, for you will need them all. Grind them to a
pulp in the food chopper, repeat several times and place the pulp
and juice into an iron kettle or pan. This turns the pulp black,
which nothing but an iron kettle will do; cook, and when the
consistency of dough it is ready to mold into beads. Take a bit
of the dough, again as large as the size you wish your beads to
be when finished, as they shrink in size when dried, and make
them of uniform size, or larger ones for the centre of the necklace,
as you prefer. Roll in the palms of your hands until perfectly
round, stick a pin through each bead, then stick the pins into a
bake board. Be careful the bead does not touch the board, as
that would spoil its shape. Allow the beads to remain until per-
fectly dry. If they are to have a dull finish, leave as they are. If
you wish to polish them, take a tiny piece of vaseline on the palm
of the hand and rub them between the palms until the vaseline is
absorbed. Then string them on a linen thread. Keep in a closed
box to preserve their fragrance. Those I showed you, Mary, I
made many years ago, and ‘the scent of the roses clings ‘round
them still.’ ”

“Did you know, Mary, that, beads may be made from the
petals of the common wild blue violet in exactly the same manner
as they are made from rose leaves?”

“No, indeed, but I don’t think the making of beads from the
petals of roses and violets as wonderful as the beads which you
raise in the garden. Those shiny, pearl-like seeds or beads of sil-
very gray, called ‘Job’s Tears,’ which grow on a stalk resembling
AND BOOK OF RECIPES 73

growing corn; and to think Professor Schmidt raised those which
Elizabeth strung on linen thread, alternately with beads, for a por-
tiere in their sitting-room.”

“Yes, my dear, the beads must be pierced before they become
hard; later they should be polished. Did you ever see them grow,
Mary? The beads or ‘tears’ grow on a stalk about fifteen inches
high and from the bead or ‘tear’ grows a tiny, green spear resemb-
ling oats. They are odd and with very little care may be grown
in a small garden.”

“They certainly are a curiosity,” said Mary.
74 MARY AT THE FARM

CHAPTER XV.
MARY AND ELIZABETH VISIT SADIE SINGMASTER.

Farmer Landis, happening to mention at the breakfast table
his intention of driving over to the “Ax Handle Factory” to obtain
wood ashes to use as a fertilizer, his wife remarked, “Why not
take Mary with you, John? She can stop at Singmaster’s with a
basket of carpet rags for Sadie. I’ve been wanting to send them
-over for some time.” Turning to Mary, she said: “Poor little,
crippled Sadie! On account of a fall, which injured her spine,
when a small child, she has been unable to walk for years. She
cuts and sews carpet rags, given her by friends and neighbors, and
from their sale to a carpet weaver in a near-by town, helps her
widowed mother eke out her small income.”

“T’d love to go see her,” said Mary. Elizabeth Schmidt also
expressed her willingness to go, when asked, saying: ‘I am posi-
tive mother will add her contribution to the carpet rags for Sadie.
I do pity her so very much.”

“Yes,” said Mary’s Aunt, “she is poor and proud. She will
not accept charity, so we persuade her to take carpet rags, as we
have more than we can possibly use.”

On reaching the Singmaster cottage, the girls alighted with
their well-filled baskets, Mary’s Uncle driving on to the “Ax Han-
dle Factory,” promising to. call for the girls on his return. The sad,
brown eyes of Sadie, too large for her pinched, sallow face, shone
with pleasure at sight of the two young girls so near her own age,
and she smiled her delight on examining the numerous bright-
colored patches brought by them. Thinking the pleasure she so
plainly showed might appear childish to the two girls, she
explained: “TI do get so dreadfully tired sewing together so many
dull, homely rags. I shall enjoy making balls of these pretty,
bright colors.”

“Sadie,” Mary inquired, ‘will you think me inquisitive should
I ask what the carpet weaver pays you for the rags when you have
sewed and wound them into balls?”
AND BOOK OF RECIPES 7d

“Certainly not,” replied Sadie. “Four cents a pound is what
he pays me. It takes two of these balls to make a pound,” and
she held up a ball she had just finished winding.

“Ts that all you get?” exclaimed Elizabeth.

“Have you ever made rag rugs?” inquired Mary.

“No. I have never even seen one. Are they anything like
braided mats?”

“Yes, they are somewhat similar to them, but I crochet mine
and think them prettier. I have made several, with Aunt Sarah’s
assistance. I’ll come over and teach you to make them one of
these days, should you care to learn, and I’m positive you will
find ready sale for them. In fact, I’ve several friends in the city
who have admired the ones I have, and would like to buy rugs for
the Colonial rooms they are furnishing. Sadie, can you crochet?”

“Oh, yes. I can do the plain stitch very well.”

“That is all that will be necessary. You will become very
much interested in inventing new designs, it is very fascinating
work, and it will be more remunerative than sewing carpet rags.
Aunt Sarah will send you more carpet rags if you require them,

and should you wish dull colors of blue or pink, a small package
of dye will transform white or light-colored rags into any desired
shade, to match the furnishings of different rooms. I think the
crocheted rugs much prettier than the braided ones, which are so
popular in the ‘Nutting’ pictures, and the same pretty shades may
be used when rugs are crocheted.”

When Farmer Landis came for the girls, he found them too
busily engaged talking to hear his knock at the door. During the
drive home Mary could think and talk of nothing but Sadie Sing-
master, and the rugs she had promised to teach her to make at an
early day. Elizabeth, scarcely less enthusiastic, said: “I’ve a lot
of old things I’ll give her to cut up for carpet rags.”

Reaching home, Mary could scarcely wait an opportunity to
tell Aunt Sarah all her plans for Sadie’s betterment. When she
finally did tell her Aunt, she smiled and said: “Mary, I’m not
surprised. You are always planning to do a kind act for some
one. You remind me of the lines, ‘If I Can Live,’ by Helen Hunt
Jackson.” And she repeated the following for Mary:
76

MARY AT THE FARM
IF I CAN LIVE.

If I can live
To make some pale face brighter and to give
A second luster to some tear-dimmed eye,
Or e’en impart
One throb of comfort to an aching heart,
Or cheer some wayworn soul in passing by ;

If I can lend
A strong hand to the fallen, or defend
The right against a single envious strain,
My life, though bare,
Perhaps, of much that seemeth dear and fair
To us of earth, will not have been in vain.

The purest joy,
Most near to heaven, far from earth’s alloy,
Is bidding cloud give way to sun and shine;
And ’twill be well
If on that day of days the angels tell
Of me, she did her best for one of Thine.
AND BOOK OF RECIPES 77

CHAPTER XVI.
THE OLD PARLOR MADE BEAUTIFUL (MODERNIZED).

When John Landis came into possession of “Clear Spring”
Farm, where his mother had lived during her lifetime, she having
inherited it from her father, the rooms of the old farm house were
filled with quaint, old-fashioned furniture of every description.
“Aunt Sarah,” on coming to the farm to live, had given a personal
touch and cheery, homelike look to every room in the house, with
one exception, the large, gloomy, old-fashioned parlor, which was
cold, cheerless and damp. She confessed to Mary she always felt
as if John’s dead-and-gone ancestors’ ghostly presences inhabited
the silent room. The windows were seldom opened to allow a ray of
sunlight to penetrate the dusk with which the room was always
enveloped, except when the regular weekly sweeping day arrived ;
when, after being carefully swept and dusted, it was promptly
closed. A room every one avoided, Aunt Sarah was very partic-
ular about always having fresh air and sunlight in every other
part of the house but his one room. ‘The old fireplace had been
boarded up many years before Aunt Sarah’s advent to the farm,
‘so it could not be used. One day Mary noticed, while dusting the
room (after it had been given a thorough sweeping by Sibylla,
Aunt Sarah’s one maid servant), that the small, many-paned win-
dows facing the East, at one end of the parlor, when opened, let
in a flood of sunshine; and in the evening those at the opposite end
-of the long room gave one a lovely view of the setting sun—a finer
picture than any painted by the hand of a master. Mary easily
persuaded her Aunt to make some changes in the unlivable room.
She suggested that they consult her Uncle about repapering and
‘painting the room and surprise him with the result when finished.

Aunt Sarah, who never did things by halves, said: “Mary, I
have long intended ‘doing over’ this room, but thought it such a
great undertaking. Now, with your assistance, I shall make a
clean sweep of these old, antiquated heirlooms of a past generation.
78 MARY AT THE FARM

This green carpet, with its gorgeous bouquets of roses, we shall
have combined with one of brown and tan in the attic. Your
Uncle shall take them with him when he drives to town and have
them woven into pretty, serviceable rugs for the floor.”

“And, oh! Aunt Sarah,” cried Mary, “do let’s have an open
fireplace. It makes a room so cheery and ‘comfy’ when the
weather gets colder, on long winter evenings, to have a fire in the
grate. I saw some lovely, old brass andirons and fender in the
attic, and some brass candlesticks there also, which will do nicely
for the mantel shelf over the fireplace. I’ll shine ’em up, and
instead of this hideously-ugly old wall paper with gay-colored
scrawley figures, Aunt Sarah, suppose we get an inexpensive,
plain, tan felt paper for drop ceiling and separate it from the paper
on the side wall, which should be a warm, yellow-brown, with
a narrow chestnut wood molding. Then this dull, dark, gray-blue
painted woodwork; could any one imagine anything more hide-
ously ugly? It gives me the ‘blues’ simply to look at it. Could
we not have it painted to imitate chestnut wood? And don’t you
think we might paint the floor around the edges of the rug to imi-
tate the woodwork? Just think of those centre panels of the door
painted a contrasting shade of pale pink. The painter who did
this work certainly was an artist. A friend of mine in the city,
wishing to use rugs instead of carpets on her floors, and not caring
to go to the expense of laying hardwood floors, gave the old floors
a couple of coats of light lemon, or straw-colored paint, then stained
and grained them a perfect imitation of chestnut, at small expense.
The floors were greatly admired when finished, and having been
allowed to dry thoroughly after being varnished, proved quite
durable. I will write to my friend at once and ask her exactly
how her floors were treated.”

“Now, Mary, about this old-style furniture. The old grand-
father clock standing in the corner, at the upper end of the room,
I should like to have remain. It is one hundred and fifty years
old and belonged to my folks, and, although old-fashioned, is
highly valued by me.”

“Of course,” said Mary, “we'll certainly leave that in the
room.”

“Also,” said Aunt Sarah, “allow the old cottage organ and
large, old-fashioned bookcase belonging to your Uncle to remain.
He has frequently spoken of moving his bookcase into the next
 

 

A-24 Seed Wreath A-26 Old Parlor Mantel
A-25 Wax Fruit A-27) Old Clock
A-28 Boquet of Hair Flowers

 

 
AND BOOK OF RECIPES 79

room, when he was obliged to come in here for books, of which he
has quite a valuable collection.”

“Oh,” said Mary, “no need of that. We will move Uncle
John in here, near the bookcase, when we get our room fixed up.
Aunt Sarah, we will leave that old-fashioned table, also, with one
leaf up against the wall, and this quaint, little, rush-bottomed
rocker, which I just dote on.”

“Why, dear,” exclaimed Aunt Sarah, “there are several chairs
to match it in the attic, which you may have when you start house-
keeping for your very own. And,” laughingly, said her Aunt,
“there is another old, oval, marble-topped table in the attic, con-
taining a large glass case covering a basket of wax fruit, which
you may have.”

“No, Aunt Sarah,” said Mary, “I don’t believe I want the
fruit, but I will accept your offer of the table. Well, Aunt Sarah,
I know you won’t have this old, black what-not standing in the
corner of the room. I do believe it is made of spools, strung on
wire, as supports for the shelves; then all painted black, imitation
of ebony, I suppose. It must have been made in the Black Age,
at the same time the old corner cupboard was painted, as Uncle
John told me he scraped off three different layers of paint before
doing it over, and one was black. It was originally made of
cherry. It certainly looks fine now, with those new brass hinges
and pretty, old-fashioned glass knobs.”

“Yes, Mary,” replied her Aunt, “and there is an old corner
cupboard in the attic which belonged to my father, that you may
have, and, with a very little labor and expense, Ralph can make it
look as well as mine. It has only one door and mine possesses
two.”

“Aunt Sarah,” exclaimed Mary, “you are a dear! How will
I ever repay‘ you for all your kindness to me?”

“By passing it on to some one else when you find some one
needing help,” said Aunt Sarah.

“Such a collection of odd things, Aunt Sarah, as are on this
what-not I never saw. Old ambrotypes and daguerreotypes of
gone and forgotten members of the ‘freinshoft,’ as you sometimes
say. I don’t believe you know any of them.”

“Yes, the red plush frame on the mantel shelf contains a pic-
ture of John’s Uncle, a fine-looking man, but he possessed the
‘Wanderlust’ and has lived in California for many years.”
80 MARY AT THE FARM

“Oh, you mean the picture on the mantel standing near those
twin gilded china vases, gay with red and blue paint?”

“Yes; and that small china and gilt stand with little bowl and
pitcher was given me when a small child.”

“Suppose I bring a basket and we will fill it with articles from
the mantel and what-not,” said Mary, “and carry them all to the
attic, until you have a rummage sale some day. We'll burn these
‘everlasting’ and ‘straw’ flowers, and pampas grass, and this large
apple stuck full of cloves. Here is a small china dog and a little
china basket with a plaited china handle decorated with gilt, and
tiny, pink-tinted china roses. And these large, glass marbles con-
taining little silver eagles inside; also this small, spun-glass ship
and blue-and-pink-striped glass pipe. Aunt Sarah, some of your
ancestors must have attended a glass blowers’ exhibition in years
past.”

“This branch of white coral, these large snail shells (when a
child I remember holding them to my ear to hear a noise resemb-
ling the roar of the ocean), and this small basket, fashioned of
twigs and tendrils of grape vine, then dipped in red sealing wax,
certainly is a good imitation of coral, and this plate, containing a
miniature ship composed of green postage stamps, we will place in -
your corner cupboard.”

“And, Aunt Sarah, I suppose this deep, glass-covered picture
frame containing a bouquet of hair flowers, most wonderfully and
fearfully made, was considered a work of art in days past and
gone, as was also the crescent in a frame on the opposite side
of the room, composed of flowers made of various seeds of grain
and garden vegetables. ‘Those daisies, made of cucumber seeds
with grairis of red corn for centres, and those made of tiny grains
of popcorn with a watermelon seed in centre, are cute. The latter
look like breastpins with a circle of pearls around the edge. And
this glass case on the table, containing a white cross, covered with
wax tube roses, ivy leaves and fuchsias drooping from the arms
of the cross, sparkling with diamond dust! The band of green
chenille around its base matches the mat underneath, composed of
green zephyr of different shades, knitted, then raveled to imitate
moss, I suppose; and, no doubt, this marble-topped table has stood
here for fifty years, in this same spot, for the express purpose of
holding this beautiful (2?) work of art.”
AND BOOK OF RECIPES 81

“The hair flowers and the seed wreath were made by
John’s sister,” replied Aunt Sarah.

“Aunt Sarah,” exclaimed Mary, “I’ve an original idea. This
oval, marble-topped table has such strong, solid legs of black wal-
nut, suppose we remove the marble slab and have a large, circular
top made of wood at the planing mill? Wait; I’ll get my tape
measure. About thirty-two inches in diameter will do. The new
top we shall stain to match the walnut frame, and it could be
easily fastened to the table with a couple of screws; and, after the
marble top has been well scoured, we’ll use it in the kitchen as a
bake board on which to roll out pie crust.”

Her Aunt as usual acquiesced to all Mary’s suggestions.

“You're a dear, Aunt Sarah!” exclaimed Mary, as she gave
her a hug, “and I’ll embroider big, yellow daisies with brown
centres of French knots on gray linen for a new table cover.
Won't they look just sweet?”

“Yes, Mary, and I’ll buy a large, new lamp with a pretty
shade, as I feel sure your Uncle will like to sit here evenings to
read his papers and farm journals.”

“And don’t forget the Shriners’ little magazine, The Cres-
cent, which amuses him so greatly. Aunt Sarah, I do wish those
stiff, starchy-looking, blue-white Nottingham lace curtains at the
windows had grown yellow with age. They would be ever so
much prettier and softer looking, and they are such a pretty, neat
design, too.”

“Oh!” replied her Aunt, “that may be easily remedied. I'll
just dip them into a little weak liquid coffee and that will give
them a creamy tint, and take out the stiffness.”

“Now,” said Mary, “what shall we do with these stiff, ugly,
haircloth-covered chairs and sofa?”

“Why,” replied Aunt Sarah, “we shall buy cretonne or art
cloth, in pretty shades of brown and tan or green, to harmonize
with the wall paper, and make slip covers for them all. We could
never think of dispensing with the sofa. It is a very important
article of furniture in German households. The hostess usually
gives the person of greatest distinction among her guests the place
of honor beside her on the sofa.”

“These chairs have such strong, well-made, mahogany frames
it would be a pity not to use them. Now,” continued Mary,
“about the pictures on the wall. Can’t we consign them all to the
82 MARY AT THE FARM

attic? We might use some of the frames. I'll contribute
unframed copies of ‘The Angelus’ and ‘The Gleaners,’ by Millet;
and I think they would fit into these plain mahogany frames which
contain the very old-fashioned set of pictures named respectively
‘The Lovers,’ “The Declaration,’ ‘The Lovers’ Quarrel and ‘The
Marriage.’ They constitute a regular art gallery. Jl use a
couple of the frames for some small Colonial and apple blossom
pictures I have, that I just love, by Wallace Nutting. Mine are
all unframed ; ‘Maiden Reveries,’ ‘A Canopied Roof’ and a ‘Ton
of Bloom,’ I think are sweet. Those branches of apple trees,
covered with a mass of natural-looking pink blossoms, are
exquisite.” ;

“Yes,” remarked Aunt Sarah, ‘“‘they look exactly like our old
Baldwin, Winesap and Cider apple trees in the old, south meadow
in the Spring. And, Mary, we'll discard those two chromos, pop-
ular a half century ago, of two beautiful cherubs called respect-
ively, ‘Wide Awake’ and ‘Fast Asleep,’ given as premiums to a
popular magazine. I don’t remember if the magazine was
‘Godey’s,’ ‘Peterson’s’ or ‘Home Queen’; they have good, plain,
mahogany frames which we can use.”

“And, Aunt Sarah,” said Mary, “we can cut out the partition
in this large, black-walnut frame, containing lithograph pictures of
General George Washington, ‘the Father of his Country’ (we are
informed in small letters at the bottom of the picture), and of
General Andrew Jackson, ‘the hero of New Orleans.’ Both men
are pictured on horseback, on gayly-caparisoned, prancing white
steeds, with scarlet saddle cloth, edged with gold bullion fringe.
The Generals are pictured clad in blue velvet coats with white
facings of cloth or satin vest and tight-fitting knee breeches, also
white and long boots reaching to the knee. Gold epaulettes are
on their shoulders, and both are in the act of lifting their old-
fashioned Continental hats, the advancing army showing faintly in
the background. How gorgeously they are arrayed! We will use
this frame for the excellent, large copy you have of “Ihe Doctor’
and the pictured faces of the German composers—Beethoven,
Wagner, Mendelssohn, Haydn, Schubert and Mozart, which I
have on a card with a shaded brown background, will exactly fit
into this plain frame of narrow molding, from which I have just
removed the old cardboard motto, ‘No place like home,’ done
with green-shaded zephyr in cross-stitch.”
 

 

 

 

 

A-29 An Old Sampler A-32 Old Spinning Wheel
A-30 Old Woven Basket A-31 Wax Cross
AND BOOK OF RECIPES 83

“Now, Mary, with the couple of comfortable rockers which

I intend purchasing, I think we have about finished planning
our room,”

“If you are willing, Aunt Sarah, I should like to make some
pretty green and brown cretonne slips to cover those square sofa
pillows in place of the ones made of small pieces of puffed silk
and the one of colored pieces of cashmere in log cabin design. I
do admire big, fat, plain, comfortable pillows, for use instead of
show. And we must have a waste paper basket near the table
beside Uncle John’s chair. I shall contribute green satin ribbon
for an immense bow on the side of the basket. Oh! Aunt Sarah!
You’ve forgotten all about this odd, woven basket, beside the
what-not, filled with sea shells. I don’t care for the shells, but the
basket would make a lovely sewing basket.”

“You may have the basket, Mary, if you like it. It came from
Panama, or perhaps it was bought at Aspinwall by John’s Uncle,
many years ago, when he came home on a visit from California,
by way of the Isthmus, to visit old friends and relatives. John’s
Mother always kept it standing on the floor in one corner of the
room beside the what-not.”

“Aunt Sarah, why was straw ever put under this carpet?”

“The straw was put there, my dear, to save the carpet, should
the boards on the floor be uneven. My Mother was always par-
ticular about having cut rye straw, because it was softer and finer
than any other. It was always used in those days instead of the
carpet linings we now have. I remember sometimes, when the
carpet had been newly laid, in our home, immediately after house
cleaning time, the surface of the floor looked very odd; full of
bumps and raised places in spots, until frequent walking over it
flattened down the straw. This room happens to have a partic-
ularly good, even floor, as this part of the house was built many
years later than the original, old farm house, else it would not do
to have it painted.”

“Aunt Sarah, may I have the old spinning wheel in the attic?
I’d love to furnish an old Colonial bedroom when I have a home
of my very own. I'll use the rag carpet you made me for the
floor, the old-fashioned, high-post bed Uncle John said I might
have, and the ‘New Colonial’ rugs you taught me to make.”

“Yes, my dear, and there is another old grandfather’s clock
84 MARY AT THE FARM

in the attic which you may have; and a high-boy also, for which
I have no particular use.”

“Aunt Sarah, we shall not put away this really beautiful old
sampler worked in silk by Uncle John’s grandmother when a girl
of nine years. It is beautifully done, and is wonderful, I think.
And what is this small frame containing a yellowed piece of paper
cut in intricate designs, presumably with scissors?”

“Look on the back of the picture and see what is written
there, my dear,” said her Aunt.

Mary slowly read: “ “This is the only picture I owned before
my marriage. I eained the money to buy it by gathering wheat
heads.’ ”

“It belonged to my grandmother,” said Aunt Sarah. “In old
times, after the reapers had left the field, the children were allowed
to gather up the wheat remaining, and, I suppose, grandmother
bought this picture with the money she earned herself, and consid-
ered it quite a work of art in her day. It is over one hundred
years old.”
AND BOOK OF RECIPES 85

CHAPTER XVII.
AN OLD SONG EVENING.

Aunt Sarah and Mary spent few idle moments while carry-
ing out their plans for “doing over” the old parlor. Finally, ‘twas
finished. Mary breathed a sigh of satisfaction as the last picture
was hung on the wall. She turned to her Aunt, saying, “Don’t
you think the room looks bright, cheery and livable?”

“Yes,” replied her Aunt,” and what is more essential, homey,
I have read somewhere, ‘A woman’s house should be as personal
a matter as a spider’s web or a snail’s shell; and all the thought,
toil and love she puts into it should be preserved a part of its
comeliness and homelikeness forever, and be her monument to the
generations.’ ”

“Well, Aunt Sarah,” replied Mary, “I guess we’ve earned our
monument. The air that blows over the fields, wafted in from the
open window, is sweet with the scent of grain and clover, and
certainly is refreshing. I’m dreadfully tired, but so delighted with
the result of our labors. Now we will go and ‘make ready,’ as
Sibylla says, before the arrival of Ralph from the city. I do hope
the ice cream will be frozen hard. The Sunshine Sponge Cake,
which I baked from a recipe the Professor’s wife gave me, is light
as a feather. "Tis Ralph’s favorite cake. Let’s see; besides
Ralph there are coming all the Schmidts, Lucy Robbins, the school
teacher, and Sibylla entertains her Jake in the kitchen. I prom-
ised to treat him to ice cream; Sibylla was so good about helping
me crack the ice to use for freezing the cream. We shall have an
‘Old Song Evening’ that will amuse every one.”

Quite early, as is the custom in the country, the guests for the
evening arrived; and both Mary and Aunt Sarah felt fully repaid
for their hard work of the past weeks by the pleasure John Landis
evinced at the changed appearance of the room.

The Professor’s wife said, “It scarcely seems possible to have
changed the old room so completely.”
86 MARY AT THE FARM

Aunt Sarah replied, “Paint and paper do wonders when com-
bined with good taste, furnished by Mary.”

During the evening one might have been forgiven for think-
ing Professor Schmidt disloyal to the Mother Country (he having
been born and educated in Heidelberg) had you overheard him
speaking to Ralph on his favorite subject, the “Pennsylvania Ger-
man.” During a lull in the general conversation in the room Mary
heard the Professor remark to Ralph: “The Pennsylvania Ger-
mans are a thrifty, honest and industrious class of people, many of
whom have held high offices. The first Germans to come to
America as colonists in Pennsylvania were, as a rule, well to do.
Experts, when examining old documents of Colonial days, after
counting thousands of signatures, found the New York ‘Dutch’
and the Pennsylvania ‘Germans’ were above the average in educa-
tion in those days. Their dialect, the so-called ‘Pennsylvania
German’ or ‘Dutch,’ as it is erroneously called by many, is a dialect
which we find from the Tauber Grund to Frankfurt, A. M. As
the German language preponderated among the early settlers, the
language of different elements, becoming amalgamated, formed a
class of people frequently called ‘Pennsylvania Dutch’.”

Professor Harbaugh, D.D., has written some beautiful poems
in Pennsylvania German which an eminent authority, Professor
Kluge, a member of the Freiburg University, Germany, has
thought worthy to be included among the classics. They are
almost identical with the poems written by Nadler in Heidel-
berger Mundart, or dialect.

Mary, who had been listening intently to the Professor, said,
when he finished talking to Ralph: “Oh, please, do repeat one of
Professor Harbaugh’s poems for us.”

He replied, “I think I can recall several stanzas of ‘Das
Alt Schulhaus an der Krick.’ Another of Professor Harbaugh’s
poems, and I think one of the sweetest I have ever read, is ‘Heem-
weeh.’ Both poems are published in his book entitled ‘Harbaugh’s
Harfe,’ in Pennsylvania German dialect, and possess additional
interest from the fact that the translations of these poems, in the
latter part of the same book, were made by the author himself.”

“Oh, do repeat all that you remember of both the poems,”
begged Mary.

The Professor consented, saying: ‘‘As neither you nor Mr.
Jackson understand the Pennsylvania German dialect, I shall
AND BOOK OF RECIPES 87

translate them for you, after repeating what I remember. ‘Heem-
weeh’ means Homesickness, but first I shall give you ‘Das Alt
Schulhaus an der Krick’.”

*DAS ALT SCHULHAUS AN DER KRICK.

Heit is ’s ’xactly zwansig Johr,
Dass ich bin owwe naus;

Nau bin ich widder lewig z’rick

Un schteh am Schulhaus an d’r Krick,
Juscht neekscht an’s Dady’s Haus.

Ich bin in hunnert Heiser g’west,
Vun Marbelstee’ un Brick,
Un alles was sie hen, die Leit,
Dhet ich verschwappe eenig Zeit
For’s Schulhaus an der Krick.
Der Weisseech schteht noch an der Dhier—
Macht Schatte iwwer’s Dach:
Die Drauwerank is ah noch grie’—
Un’s Amschel-Nescht—guk juscht mol hi’—
O was is dess en Sach!
* * * *
Do bin ich gange in die Schul,
Wo ich noch war gans klee’;
Dort war der Meeschter in seim Schtuhl,

Dort war sei’ Wip, un dort sei’ Ruhl,—
Ich kann’s noch Alles seh’.

Die lange Desks rings an der Wand—
Die grose Schieler drum;

Uf eener Seit die grose Mad,

Un dort die Buwe net so bleed —
Guk, wie sie piepe rum!

* * * *
(*From “Harbaugh’s Harfe.” Published by the Publication and Sun-

day School Board of the Reformed Church, Philadelphia, Pa. Used by
permission.)
88

MARY AT THE FARM

Oh horcht, ihr Leit, wu nooch mir lebt,
Ich schreib eich noch des Schtick:
Ich warn eich, droh eich, gebt doch Acht,
Un memmt uf immer gut enacht,
Des Schulhaus an der Krick!

THE OLD SCHOOL-HOUSE AT THE CREEK.

Today it is just twenty years,
Since I began to roam;
Now, safely back, I stand once more,
Before the quaint old school-house door,
Close by my father’s home.

I’ve been in many houses since,

Of marble built, and brick;
Though grander far, their aim they miss,
To lure heart’s old love from this

Old school-house at the creek.

K 2K K ok

The white-oak stands before the door,
And shades the roof at noon;

The grape-vine, too, is fresh and green;

The robin’s nest!—Ah, hark!—I ween
That is the same old tune!

* * * ae

’Twas here I first attended school,
When I was very small;

There was the Master on his stool, :

There was his whip and there his rule—
I seem to see it all.

The long desks ranged along the walls,
With books and inkstands crowned;

Here on this side the large girls sat,

And there the tricky boys on that—
See! how they peep around!

* * * ok
AND BOOK OF RECIPES 89

Ye, who shall live when I am dead—
Write down my wishes quick—

Protect it, love it, let it stand,

A way-mark in this changing land—
That school-house at the creek.

HEEM WER.

Ich wees net was die Ursach is—
Wees net, warum ich’s dhu:

"N jedes Johr mach ich der Weg
Der alte Heemet zu;

Hab weiter nix zu suche dort—
Kee’ Erbschaft un kee’ Geld;

Un doch treibt mich des Heemgefiehl
So schtark wie alle Welt;

Nor’d schtart ich ewe ab un geh,
Wie owe schun gemeldt.

Wie nacher dass ich kumm zum Ziel,
Wie schtarker will ich geh,

For eppes in mei’m Herz werd letz
Un dhut m’r kreislich weh.

Der letschte Hiwel schpring ich nuf,
Un ep ich drowe bin,

Schtreck ich mich uf so hoch ich kann
Un guk mit Luschte hin;

Ich seh’s alt Schtee’haus dorch die Beem,
Un wott ich war schun drin.

* * * *

Wie gleich ich selle Babble Beem,
Sie schtehn wie Brieder dar;
Un uf’m Gippel—g’wiss ich leb!
Hockt alleweil ’n Schtaar!
’S Gippel biegt sich—guk, wie’s gaunscht—
’R hebt sich awer fescht;
Ich seh sei’ rothe Fliegle plehn,
Wann er sei’ Feddere wescht;
90

MARY AT THE FARM

Will wette, dass sei’ Fraale hot
Uf sellem Baam ’n Nescht!

Guk! werklich, ich bin schier am Haus !—
Wie schnell geht doch die Zeit!

Wann m’r so in Gedanke geht,
So wees m’r net wie weit.

Dort is d’r Schap, die Walschkornkrip,
Die Seiderpress dort draus;

Dort is die Scheier, un dort die Schpring—
Frisch quellt des Wasser raus;

Un guk! die sehm alt Klapbord-Fens,
Un’s Dheerle vor’m Haus.

* BS * *

Zwee Blatz sin do uf dare Bortsch,
Die halt ich hoch in Acht,

Bis meines Lebens Sonn versinkt
In schtiller Dodtes-Nacht !

Wo ich vum alte Vaterhaus
’*S erscht mol bin gange fort,

Schtand mei’ Mammi weinend da,
An sellem Rigel dort ;

Un nix is mir so heilig nau
Als grade seller Ort.

Was macht’s dass ich so dort hi’ guk,
An sell End vun der Bank!
Weescht du’s? Mei’ Herz is noch net dodt,
Ich wees es, Got sei Dank!
Wie manchmal sass mai Dady dort,
Am Summer-Nochmiddag,
Die Hande uf der Schoos gekreizt,
Sei Schtock bei Seite lag.
Was hot er.dort im Schtille g’denkt?
Wer mecht es wisse—sag?
AND BOOK OF RECIPES 91
HOME-SICKNESS.

I know not what the reason is:
Where’er TI dwell or roam,

I make a pilgrimage each year,
To my old childhood home.

Have nothing there to give or get—
No legacy, no gold—

Yet by some home-attracting power
I’m evermore controlled ;

This is the way the homesick do,
I often have been told.

As nearer to the spot I come
More sweetly am I drawn;

And something in my heart begins
To urge me faster on.

Ere quite I’ve reached the last hilltop—
You’ll smile at me, I ween !—

I stretch myself high as I can,
To catch the view serene—

The dear old stone house through the trees
With shutters painted green!

How do I love those poplar trees;
What tall and stately things!
See! on the top of one just now
A starling sits and sings.
He'll fall!—the twig bends with his weight!
He likes that danger best.
I see the red upon his wings,—
Dark shining is the rest.
I ween his little wife has built
On that same tree her nest.

* * * *
See! really I am near the house;

How short the distance seems!
‘There is no sense of time when one
92

MARY AT THE FARM

Goes musing in his dreams.
There is the shop—the corn-crib, too—
The cider-press—just see!
The barn—the spring with drinking cup
Hung up against the tree.
The yard-fence—and the little gate
Just where it used to be.
Two spots on this old friendly porch
I love, nor can forget,
Till dimly in the night of death
My life’s last sun shall set!
When first I left my father’s house,
One summer morning bright,
My mother at that railing wept
Till I was out of sight!
Now like a holy star that spot
Shines in this world’s dull night.

* Ee * *

What draws my eye to yonder spot—
That bench against the wall?
What holy mem’ries cluster there,
My heart still knows them all!
How often sat my father there
On summer afternoon ;
Hands meekly crossed upon his lap,
He looked so lost and lone,
As if he saw an empty world,
And hoped to leave it soon.

At the conclusion of his recital, Mary heartily thanked the
Professor, and, at his request, obediently seated herself at the
old, but still sweet-toned cottage organ, and expressed her willing-
ness to play any old-time songs or hymns requested, and saying,
“T know Aunt Sarah’s favorite,” commenced playing, ‘““My Latest
Sun is Sinking Fast,” followed by “This Old-Time Religion,”
“Jesus, Lover of My Soul,” “One of the Sweet Old Chapters,”
“Silver Threads Among the Gold” and the sweet old hymn, “In

the Summer Land of Song,” by Fanny Crosby.
AND BOOK OF RECIPES 93

At John Landis’ request, she played and sang “Auld Lang
Syne,” “When You and I Were Young, Maggie,” “Old Folks
at Home” and “Old Black Joe.”

Lucy Robbins, when asked for her favorites, replied: “In
the Gloaming,” “The Old, a Home,” “The Lost Chord” and
“Better Bide a Wee.”

The Professor then asked his daughter Elizabeth to give them
the music of a song from German Volkslied, or Folk Song, with
the words of which all except Mary and Ralph were familiar.
Professor Schmidt sang in his high, cracked voice to Elizabeth's
accompaniment the words of the German song, beginning :

Du, Du liegest mir in Herzen
Du, Du liegst mir in Sinn
Du, Du machst mir viel Schmerzen
Weist nicht wie gut ich Dir binn
Ja, ja, ja, ja, Du weist nicht wie gut ich Dir bin.

The young folks all joined in the chorus. Fritz Schmidt asked
Elizabeth to play “Polly Wolly Doodle” for little Pollykins, which
Fritz sang with gusto. Fritz then sang the rollicking German
song, “Lauderbach,” to an accompaniment played by Mary, and
followed by singing “Johnny Schmoker,”’ with appropriate ges-
tures in the chorus commencing “My Pilly, Willy Wink, das is
mein fifa,” etc., ending with “My fal, lal, lal, my whach, whach,
das ist mein doodle soch,” which he emphasized by shrugging his
shoulders, to the no small enjoyment of the young folks, who
thought the silly, old German song no end of fun. This was fol-
lowed by a favorite college song, “Mandalay,” by Fritz.

Then Elizabeth Schmidt played and sang a pretty little Ger-
man song called “Meuhlen Rad,” meaning The Mill Wheel, taught
her by her mother.

MEUHLEN RAD.

In einen kuhlen grunde
. Da steht ein meuhlen rad;
Mein libste ist versch wunden,
Die dort gewhoned hat;
Sie hat mir treu versprochen,
94 MARY AT THE FARM

Gab ihr ein ring dabei;
Sie hat die treu gebrochen,
Das ringlein sprang entzwei.

She translated it for the benefit of Ralph and Mary: “In a
cool, pleasant spot, stands a mill. My loved one, who lived there,
has disappeared. She promised to be true to me, and I gave her
aring. She broke her promise and the ring broke in two.”

Fritz then caught his little sister Pauline around the waist and
waltzed her to one end of the long room, saying: ‘Mary, play
the piece, ‘Put On Your Old Gray Bonnet,’ and Pollykins and I
will do the cakewalk for you.”

Polly, who had become quite a proficient little dancer under
her sister’s teaching, was very willing to do her share in the even-
ing’s entertainment, and it was pronounced a decided success.

Mary then said, “TI’ll play my favorite schottische, composed
by our old friend, the Professor. I have not yet procured a copy
of his latest piece of music, ‘The Passing of the Dahlias.’ I think
it is still with the publishers.” ,

Mary, after playing “Rock of Ages,” left the room to see
about serving refreshments, when Elizabeth Schmidt took her
place at the instrument. After playing “The Rosary,” she turned
to Ralph, who had been greatly amused by the German songs on
the program, all of which were quite new to him, and said: “What
shall I play for you?”

He replied, “ ‘My Little Irish Rose’—no, I mean ‘The River
Shannon.’ ”

“Don’t you mean ‘That Grand Old Name Called Mary?’ ”
mischievously inquired Fritz Schmidt, who could not refrain from
teasing Ralph, which caused a laugh at his expense, as all present
were aware of his love for Mary. Elizabeth, to cover Ralph’s
confusion, quickly replied: “I'll play my favorite, “The End of a
Perfect Day.’”

The party was pronounced a success, and broke up at a late
hour for country folks. Before leaving, Mary’s Uncle said: “Now,
let’s sing ‘Home, Sweet Home,’ and then all join in singing that
grand old hymn, ‘My Country, ’Tis of Thee,’ to the new tune by
our friend, the Bucks County Editor.”
 

 

PALASADES OR NARROWS OF NOCKAMIXON
AND BOOK OF RECIPES 95

CHAPTER XVIII.

A VISIT TO THE “PENNSYLVANIA PALISADES,” AS THE “NARROWS”
OF THE DELAWARE RIVER ARE CALLED.

All hailed with delight Aunt Sarah’s proposal that the
Schmidt and Landis families, on the Fourth of July, drive over
to the Narrows, visit Aunt Sarah’s old home at Nockamixon, and
see the “Ringing Rocks” and “High Falls,” situated a short dis-
tance from the rocks, near which place picnics were frequently
held. John Landis readily agreed to the proposed plan, saying,
“The meadow hay and clover are cut, and I’ll not cut the wheat
until the fifth day of July.”

The third of July was a busy day at both farm houses, pre-
paring savory food of every description with which to fill hampers
for the next day’s outing. Small Polly Schmidt was so perfectly
happy, at the thought of a proposed picnic, she could scarcely con-
tain herself, and as her sister Elizabeth said, “did nothing but get
in every one’s way.” Little Polly, being easily offended, trudged
over to the Landis farm to see Mary, with whom she knew she
was a great favorite.

The morning of the Fourth dawned bright and clear. Quite
early, while the earth was still enveloped in a silvery mist, and on
the lattice work of filmy cobwebs, spun over weeds and grass,
dewdrops, like tiny diamonds, sparkled and glistened, until dis-
solved by the sun’s warm rays, the gay party left home, for the
“Palisades” were quite a distance from the farm, to drive being
the only way of reaching the place, unless one boarded the gaso-
line motorcar, called the “Cornfield Express” by farmers living in
the vicinity of Schuggenhaus Township.

There is something indescribably exhilarating about starting
for an early drive in the country before sunrise on a bright, clear
morning in midsummer, when “the earth is awaking, the sky and
the ocean, the river and forest, the mountain and plain.” Who has
not felt the sweet freshness of early morning before ‘‘the sunshine
is all on the wing” or the birds awaken and begin to chatter and
96 MARY AT THE FARM

to sing? There is a hush over everything; later is heard the low-
ing of cattle, the twitter of birds and hum of insect life, proclaim-
ing the birth of the new day. Passing an uncultivated field, over-
grown with burdock, wild carrots, mullein, thistle and milk weed,
Mary alighted and gathered some of the pods of the latter, inclos-
ing imitation of softest down, which she used later for filling sofa
pillows.

“Look at those pretty wild canaries!” exclaimed Aunt Sarah,
“yellow as gold, swinging on the stem of a tall weed.”

“Professor Schmidt, can you tell me the name of that weed?”
questioned Mary. “I have always admired the plant, with its large
leaves and long, drooping racemes of crimson seeds.

“That,” replied the Professor, “is a foreign plant, a weed
called Equisetum from ‘Equi,’ a horse, and ‘Setum’—tail. The
country folk hereabout call it ‘Horsetail.’ It belongs to the Crpto-
gamous or flowerless plants. There are only four specimens of
this plant in America. I, too, have always greatly admired the
plant.”

The Professor was quite a noted botanist. There were few
flowers, plants or weeds of which he was ignorant of the name or
medicinal value. Another bird lazily picked seeds from the thistle
blossoms. “See,” exclaimed Aunt Sarah, “one bird has a spear
of grass in its mouth!”

“Yellow star grass,” said the Professor, ‘with which to
make a nest. They never mate until the last of June, or first part
of July. The tiny, little robbers ate up nearly all my sunflower
seeds in the garden last summer.”

“Well,” ‘replied Mary, “you know, Professor, the birds must
have food. They are the farmer’s best friend. I hope you don’t
begrudge them a few sunflower seeds. I love birds. I particu-
larly admire the ‘Baltimore Oriole,’ with their brilliant, orange-
colored plumage; they usually make their appearance simultane-
ously with the blossoms in the orchard in the south meadow; or
so Aunt Sarah tells me. I love to watch them lazily swinging on
the high branches of tall trees. On the limb of a pear tree in the
orchard one day, I saw firmly fastened, a long, pouch-like nest,
woven with rare skill, Securely fastened to the nest by various
colored pieces of twine and thread was one of smaller size, like a
lean-to added to a house, as if the original nest had been found
too small to accommodate the family of young birds when hatched.
AND BOOK OF RECIPES 97

The oriole possesses a peculiar, sweet, high-whistled trill, simi-
lar to this—La-la-la-la,) which always ends with the rising
inflection.”

Fritz Schmidt, who had been listening intently to Mary,
gravely remarked, ‘An oriole built a nest on a tall tree outside my
bedroom window, and early every morning, before the family
arise, I hear it sing over and over again what sounds exactly like
‘Lais Die Beevil!’ which translated means ‘Read your Bible’.”

“Even the birds are ‘Dutch,’ I believe, in Bucks County,” said
Fritz. “I think these must be German Mennonites, there being
quite a settlement of these honest, God-fearing people living on

farms at no great distance from our place.”
hte

 

 

THE CANAL AT THE NARROWS

As they drove along the country road, parallel with the Dela-
ware River, just before reaching the Narrows, Mary was greatly
attracted by the large quantities of yellow-white “sweet clover,” a
weed-like plant found along the Delaware River, growing lux-
uriantly, with tall, waving stems two to four feet high. The clover-
like flowers, in long, loose racemes, terminating the branches,
were so fragrant that, like the yellow evening primrose, the scent
was noticeable long before one perceived the flowers. And,
strange to tell, sweet clover was never known to grow in this
locality until the seed was washed up on the bank of the
98 MARY AT THE FARM

river some ten or twelve years previous to the date of my story,
when the Delaware River was higher than it was ever before
known to be.

“The first place we shall visit,” said Aunt Sarah, “will be my
grandmother’s old home, or rather, the ruins of the old home. It
passed out of our family many years ago; doors and windows are
missing and walls ready to tumble down. You see that old locust
tree against one side the ruined wall of the house?” and with dif-
ficulty she broke a branch from the tree saying, “Look, see the
sharp, needle-shaped thorns growing on the branch! They were
used by me when a child to pin my dolls’ dresses together. In
those days, pins were too costly to use; and look at that large,
flat rock not far distant from the house! At the foot of that rock,
when a child of ten, I buried the ‘Schild Krote Family’ dolls, made
from punk (when told I was too big a girl to play with dolls). I
shed bitter tears, I remember. Alas! The sorrows of childhood
are sometimes deeper than we of maturer years realize.”

“Why did you give your family of dolls such an odd name,
Aunt Sarah?” questioned Mary.

“T do not remember,” replied her Aunt. “Schild Krote is the
German name for turtle. I presume the name pleased my child-
ish fancy.”

“Suppose we visit my great-great-grandfather’s grave in the
near-by woods. -I think I can locate it, although so many years
have passed since I last visited it.” $

Passing through fields overgrown with high grass, wild
flowers and clover, they came to the woods. Surprising to say,
scarcely any underbrush was seeen, but trees everywhere—stately
Lebanon cedars, spruce and spreading hemlock, pin oaks, juniper
trees which later would be covered with spicy, aromatic berries ;
also beech trees. Witch hazel and hazel nut bushes grew in
profusion. John Landis cut a large branch from a sassafras tree
to make a new spindle on which to wind flax, for Aunt Sarah’s
old spinning wheel (hers having been broken), remarking as he
did so, “My mother always used a branch of sassafras wood,
having five, prong-like branches for this purpose, when I was a
boy, and she always placed a piece of sassafras root with her
dried fruit.”

The Professor’s wife gathered an armful of yarrow, saying,
“This is an excellent tonic and should always be gathered before
AND BOOK OF RECIPES 99

the flowers bloom. I wonder if there is any boneset growing
anywhere around here.”

Boneset, a white, flowering, bitter herb, dearly beloved and
used by the Professor’s wife as one of the commonest home
remedies in case of sickness, and equally detested by both Fritz
and Pauline.

 

 

THE NARROWS OR PENNSYLVANIA PALISADES

Mary gathered a bouquet of wild carrot, or “Queen Anne’s
Lace,” with its exquisitely fine, lace-like flowers with pale green-
tinted centres. Mary’s Uncle could not agree with her in praise
of the dainty wild blossoms. He said: “Mary, I consider it the
most detested weed with which I am obliged to contend on the

farm.”
100 MARY AT THE FARM

After quite a long, tiresome walk in the hot sun, they dis-
covered the lonely grave, covered with a slab of granite sur-
rounded by a small iron railing and read the almost illegible date—
“Seventeen Hundred and Forty.” Ralph said, “If he ever sighed

 

 

TOP ROCK

for a home in some vast wilderness, his wish is granted.” It
certainly was a lonely grave in the deep woods, and gave all the
members of the party a sad and eerie feeling as they wended their
way out into the sunlight again, to the waiting carriages, and
AND BOOK OF RECIPES 101

were soon driving swiftly along the Narrows, as they have been
called from time immemorial by the inhabitants, although I prefer
the name of Pennsylvania Palisades, as they are sometimes called.

Said Professor Schmidt: “Numerous tourists visit the Nar-
rows every year. The Narrows are said to resemble somewhat
the Palisades on the Hudson. I have seen the latter and think
these greatly resemble them and are quite as interesting and
picturesque.”

“The name Narrows is derived from the fact that at this
place the Delaware River has forced itself through the rocky
barrier,” continued the Professor, “hedged in on one side by
cliffs of perpendicular rock, three hundred feet high, extending
some distance along the river, leaving scarcely room at some
places for the river and the canal. Some quite rare plants grow
here, said to be found in few other localities in the United States.
You see the highest flat rock along the Narrows? It is called
‘Top Rock’ and rises to a height of more than three hundred
feet. We shall drive around within a short distance of it; then,
after passing a small house, we are obliged to walk across a
field of ploughed’ ground; follow the well-beaten path between
trees and undergrowth, and ‘Top Rock’ is before us. Stepping
upon the high ledge of rock projecting out over the road beneath,
we discover it may also be reached by following a precipitous
path and clinging to bushes and trees, but none of the party
venture. Recently the body of a man who had been searching
for rare birds’ eggs on the side of this self-same rock was found
dead on the path below the rocks. What caused his fall is not
known. No wonder Aunt Sarah says it makes her dizzy when
you boys skip stones across the river while standing on the rock.”

The beautiful view of the Delaware River and the scenery
on the opposite side was something long to be remembered. While
the party were going into raptures over the beautiful sight, Pro-
fessor Schmidt turned to Mary and remarked: “In those rocks
which rise in perpendicular bluffs, several hundred feet above the
level of the river, are evidence that prehistoric man may have
inhabited the caves in these same walls of rock along the Dela-
ware. From implements and weapons found, it does not require
any great effort of imagination to believe the ‘Cave Man’ dwelt
here many centuries ago.”

Fritz Schmidt was much interested in his father’s conversa-
102 MARY AT THE FARM

tion, and from that time on called Ralph Jackson Mary’s “Cave
Man.”

Leaving ‘lop Rock, the party wended their way back to the
waiting carriages in the road, and drove to the “Ringing or
Musical Rocks.” They had been informed that their nearest
approach to the rocks was to drive into the woods to reach them.
Passing a small shanty at the roadside, where a sign informed
the passerby that soft drinks were to be obtained, the party dis-
mounted and found, to their surprise, a small pavilion had been
erected with bench, table and numerous seats composed of boards
laid across logs, where camp meetings had formerly been held.
As the large trees furnished shade, and a spring of fresh water
was near by, they decided to “strike” camp and have lunch before
going farther into the woods.

Aunt Sarah and the Professor’s wife spread a snowy cloth
over the rough wooden table, quickly unpacked the hampers, and
both were soon busily engaged preparing sandwiches of bread,
thinly sliced, pink cold ham and ground peanuts, fried chicken
and beef omelette; opening jars of home-made pickles, raspberry
jam and orange marmalade.

“Oh!” said Pauline, “I’m so hungry for a piece of chocolate
cake. Let me help shell the eggs, so we can soon have dinner.”

“Here’s your fresh spring water,” called Fritz, as he joined
the party, a tin pail in his hand. “We had such an early break-
fast, I’m as hungry as a bear.”

The party certainly did full justice to the good things pro-
vided with a lavish hand by Frau Schmidt and Aunt Sarah. All
were in high spirits. The Professor quoted from the Rubaiyat
of Omar Khayyam—

Here with a loaf of bread beneath the bough,
A flask of wine, a book of verse and thou,
Beside me singing in the wilderness,

And wilderness is Paradise enow.

Ralph cast a look at Mary, unnoticed by any one else, as
much as to say, “The old tentmaker voiced my sentiments.”.

After the hampers had been repacked and stowed away
in the carriages, they with the horses were left in the shade while
the party walked to “High Falls,” at no great distance from the
 

 

 

RINGING ROCKS OF BRIDGTON TOWNSHIP
BUCKS COUNTY, PA.
AND BOOK OF RECIPES 103

0

camp. “High Falls,” a beautiful waterfall about thirty feet

high and fifty feet wide, is situated several hundred feet east of
the Ringing Rocks. The water, before dashing below, passes

 

 

 

 

 

HIGH FALLS
over a large, solid, level floor of rock. After gazing at the Falls
and picturesque surroundings, they searched through the woods
for the Ringing Rocks, a peculiar formation of rocks oi
irregular shape and size, branching out from a common centre
104 MARY AT THE FARM

in four directions. The rocks vary in size from a few pounds
io several tons in weight. Arriving there, Aunt Sarah said:
“Ralph, you will now find use for the hammer which I asked you
to bring.” Ralph struck different rocks with the hammer, and
Fritz Schmidt struck rocks with other pieces of rock, and all
gave a peculiar metallic sound, the tones of each being different.
The rocks are piled upon each other to an unknown depth, not a
particle of earth being found between them, and not a bush or
spear of grass to be seen. ‘They occupy a space of about four
and a half acres and are a natural curiosity well worth seeing.

 

BIG ROCK AT ROCKY DALE

The young folks scrambled over the rocks for a time, and, having
made them ring to their hearts’ content, were satisfied to return
to camp and supper.

“Not far distant from High Falls,” said John Landis, when
all were comfortably seated near the table, with a sandwich in
hand, “is a place called Roaring Rocks, also a freak of nature.
I remember, when a boy, I always went there in the fall of the
vear, after the first hard frost, to pick persimmons. The water
could be distinctly heard running underneath the rocks at a con-
siderable depth.”

Ralph Jackson remarked to Aunt Sarah: “I never imagined
AND BOOK OF RECIPES 105

there were so many interesting, natural features right here in
Bucks County.”

“Oh, yes,” exclaimed the irrepressible Fritz Schmidt, “we
have a few things besides pigs and potatoes.”

“Yes, Ralph,” said the Professor, “there are still several
places of interest you will like to see. ‘Stony Garden’ is another
very interesting freak of nature. It is about two and a half
miles from the small town of ‘Snitzbachsville,’ as Fritz calls the
hamlet, and ’tis a wild spot. About an acre is covered with trap
rock. ‘The stones are of odd shapes and sizes and appear as if
thrown into the forest in the wildest confusion. No earth or vege-
tation is found about them. ’Tis said the rocks are similar to
those found at Fingal’s Cave, Ireland, and also at the Palisades
on the Hudson, and are not found anywhere else in this section
of the country.”

“And Ralph,” said Fritz, “I want to show you ‘Big Rock,’
at Avondale, where a party of us boys camped one summer for
two weeks. Oh! but I remember the good pies given us by a
farmer’s wife who sold us milk and eggs, and who lived just
across the fields from our camp.”

“T think,” said John Landis, “it is time we began hitching up
our horses and starting for home. We have a long drive before
us, and, therefore, must make an early start. Sarah, get the
rest of the party together and pack up your traps.”

At that moment the Professor came in sight with an armful
of ferns, the rich loam adhering to their roots, and said: “I’m
sure these will grow.” Later he planted them on a shady side
of the old farm house at “Five Oaks,” where they are growing
today. Professor Schmidt, after a diligent search, had found
clinging to a rock a fine specimen of “Seedum Rhodiola,” which
he explained had never been found growing in any locality in
the United States except Maine. Little Pauline, with a handful
of flowers and weeds, came trotting after Mary, who carried an
armful of creeping evergreen called partridge berry, which bears
numerous small, bright, scarlet berries later in the season. Ralph
walked by her side with a basket filled to overflowing with quan-
tities of small ferns and rock moss, with which to border the
edge of the waiter on which Mary intended planting ferns; tree
moss or lichens, hepaticas, wild violets, pipsissewa or false winter-

green, with dark green, waxy leaves veined with a lighter shade of
7
106 MARY AT THE FARM

green; and wild pink geraniums, the folige of which is prettier
than the pink bossoms seen later, and they grow readily when
‘transplanted.

Aunt Sarah had taught Mary how to make a beautiful little
home-made fernery. By planting these all on a large waiter,
banking moss around the edges to keep them moist and by planting
them early, they would be growing finely when taken by her to
the city in the fall of the year—a pleasant reminder of her trip
ito the “Narrows” of the Delaware River. Frau Schmidt brought
wap the rear, carrying huge bunches of mint, pennyroyal and the
useful herb called “Quaker Bonnet.”

f
\
i
ii

 

  

THE OLD TOWPATH AT THE NARROWS

Driving home at the close of the day, the twinkling lights in
farm house windows they swiftly passed, were hailed with delight
by the tired but happy party, knowing that each one brought
them nearer home than the one before. To enliven the drowsy
members of the party, Fritz Schmidt sang the following to the
tune of “My Old Kentucky Home,” improvising as he sang:

The moon shines bright on our “old Bucks County home,”
The meadows with daisies are gay,

The song of the whipporwill is borne on the breeze,
With the scent of the new mown hay.

Oh! the Narrows are great with their high granite peaks,
And Ringing Rocks for ages the same;
AND BOOK OF RECIPES 107

But when daylight fades and we’re tired and cold,
There’s no place like “hame, dear alt hame.”

The last lingering rays of the sun idealized the surrounding
fields and woods with that wonderful, afterglow seen only at
the close of day. The saffron moon appeared to rise slowly from
behind the distant tree-tops, and rolled on parallel with them, and
then ahead, as if to guide them on their way, and the stars
twinkled one by one from out the mantle of darkness which
slowly enveloped the earth. The trees they swiftly passed, when
the moonbeams touched them, assumed gigantic, grotesque shapes
in the darkness. Mary quoted from a favorite poem, “The
Huskers,” by Whittier:

*Till broad and red as when he rose, the sun
Sank down at last,

And, like a merry guest’s farewell, the day
In brightness passed.

And lo! as through the western pines,
On meadow, stream and pond,

Flamed the red radiance of a sky,
Set all afire beyond.

Slowly o’er the eastern sea bluffs,
A milder glory shone,

And the sunset and the moon-rise
Were mingled into one!

As thus into the quiet night,
The twilight lapsed away,

And deeper in the brightening moon
The tranquil shadows lay.

From many a brown, old farm house
And hamlet without name,

Their milking and their home tasks done,
The merry huskers came.

“You mean ‘The Merry Picknickers Came,’” said Fritz
Schmidt, as Mary finished, “and here we are at home. Good
night, all.”
108 MARY AT THE FARM

CHAPTER XIX.
MARY IS TAUGHT TO MAKE PASTRY, PATTIES AND “ROSEN KUCHEN.”

Mary’s Aunt taught her to make light, flaky pastry and pies
of every description. In this part of Bucks County a young girl’s
education was considered incomplete without a knowledge of
pie-making. Some of the commonest varieties of pies made at
the farm were “Rivel Kuchen,” a pie crust covered with a mixture
of sugar, butter and flour crumbled together; “Snitz Pie,’ com-
posed of either stewed dried apples or peaches, finely mashed
through a colander, sweetened, spread over a crust and this
covered with a lattice-work of narrow strips of pastry laid dia-
mond-wise over the top of the pie; “Crumb” pies, very popular
when served for breakfast, made with the addition of molasses
or without it; Cheese pies, made of ‘““Smier Kase;” Egg Custard,
Pumpkin and Molasses pie.

Pies were made of all the different fruits and berries which
grew on the farm. When fresh fruits were not obtainable, dried
fruits and berries were used. Pie made from dried, sour cherries
was an especial favorite of Farmer Landis, and raisin or “Rosina”
pie, as it was usually called at the farm, also known as
“Funeral” pie, was a standby at all seasons of the year, as it
was invariably served at funerals, where, in old times, sumptuous
feasts were provided for relatives and friends, a regular
custom for years among the “Pennsylvania Germans,” and I have
heard Aunt Sarah say, “In old times, the wives of the grave-
diggers were always expected to assist with the extra baking at
the house where a funeral was to be held.”

It would seem as if Bucks County German housewives did
not like a dessert without a crust surrounding it.

The Pennsylvania German farmers’ wives, with few excep-
tions, serve the greatest variety of pies at a meal of any class of
people I know; not alone as a dessert at twelve o’clock dinner,
but frequently serve several different varieties of pie at breakfast
and at each meal during the day. No ill effects following the
AND BOOK OF RECIPES 109

frequent eating of pie I attribute to their active life, the greater
part of which, during the day, was usually spent in the open
air, and some credit may be due the housewife for having acquired
the knack of making good pie crust, which was neither very rich
nor indigestible, if such a thing be possible.

The combination of fruit and pastry called pie is thought to
be of American invention. Material for pies at a trifling cost
were furnished the early settlers in Bucks County by the large
supply of fruit and vegetables which their fertile farms produced,
-and these were utilized by the thrifty German housewives, noted
for their wise management and economy.

The Professor’s wife taught Mary to make superior pastry,
so flaky and tender as to fairly melt in one’s mouth; but Mary
‘never could learn from her the knack of making a dainty, crimped
edge to her pies with thumb and forefinger, although it looked
so very simple when she watched “Frau Schmidt” deftly roll
over a tiny edge as a finish to the pie.

Mary laughingly told the Professor’s wife (when speaking
of pies) of the brilliant remark she made about lard, on first
coming to the farm. Her Aunt Sarah, when baking pies one
-day, said to her, “Look, Mary, see this can of snowy lard, ren-
dered from pork, obtained from our fat pigs last winter !’’

“Why, Aunt Sarah!” exclaimed Mary, “is lard made from
pork fat? I always thought lard was made from milk and butter
was made from cream.”

The Professor’s wife possessed, besides a liking for pies, the
German’s fondness for anything pertaining to fritters. She used
‘a set of ‘wafer and cup irons” for making ‘Rosen Kuchen,”
as she called the flat, saucer-like wafer; and the cup used for
serving creamed vegetables, salads, etc., was similar to pattie
cases.

“The ‘Wafer and Cup Irons,’” said Frau Schmidt, “were
invented by a friend of mine, also a teacher and an excellent
cook, besides; she gave me several of her original recipies, all
-to be served on wafers or in patties. You shall have a set of the
irons when you start housekeeping, Mary. You will be sur-
‘prised at the many uses you will find for them. They are
-somewhat similar to Rosette Irons, but I think them an improve-
-ment. They are pieces of fluted steel fastened to a long handle
.and one is cup-shaped. ‘This latter is particularly fine for making
110 MARY AT THE FARM

patties. Then the cup may be filled and served on saucer-like
wafers, which I call “Rosen Kuchen,” or the “Rosen Kuchen’”
may be simply dusted with a mixture consisting of one cup of
sugar, one teaspoonful of cinnamon and a quarter teaspoonful
of powdered cardamon seed, and served on a plate, as dainty
cakes or wafers.”

Aunt Sarah, when cooking fritters, always used two-thirds
lard and one-third suet for deep frying, but “Frau Schmidt”
taught Mary to use a good brand of oil for this purpose, as she
thought food fried in oil more digestible and wholesome than
when fried in lard. The patties or wafers were easily made.
“Frau Schmidt” placed the long-handled iron in hot fat, the right
temperature for frying fritters. When the iron was heated she
quickly and carefully wiped off any surplus fat, then at once
dipped the hot wafer iron into a bowl containing the batter she
had prepared (the recipe for which she gave Mary), then dipped
the iron into the hot fat; when the batter had lightly browned
she gently dropped it from the iron onto brown paper, to absorb
any fat which might remain. These are quickly and easily pre-
pared and, after a few trials, one acquires proficiency. Pattie
cases or cup-shapes are made in a similar manner. They are
not expensive and may be kept several weeks in a cool, dry place.
When wanted for table use, place in a hot oven a few minutes to
reheat. They make a dainty addition to a luncheon by simply
dusting the “Rosen Kuchen” with pulverized sugar. Creamed
vegetables of any variety may be served on them by placing a
spoon of cream dressing on top of each, over which grate yolk
of hard boiled egg; or use as a foundation on which to serve
salads; or serve fruit on them with whipped cream. The patties
or cups may be used to serve creamed chicken, oysters, or sweet-
breads if no suger be used in the batter. These pattie cases are
exactly like those sold at delicatessen counters, in city stores, and
are considered quite an addition to a dainty luncheon. They are
rather expensive to buy, and we country housewives cannot always
procure them when wanted, and they may be made at home with
a small amount of labor and less expense.

“The Germans make fritters of almost everything imagina-
ble,” continued the Professor’s wife. “One day in early Spring I
saw a German neighbor gathering elderberry blossoms, of which
she said she intended making fritters. I asked her how they were
AND BOOK OF RECIPES 111

made, being curious, I will confess. She sent me a plate of the
fritters and they were delicious. I will give you her recipe should
you care for it. Mary, have you ever eaten a small, sweet wafer
called ‘Zimmet Waffle?’ My mother made them at Christmas
time, in Germany. Should I be able to procure a small ‘waffle,’
or I should call it wafer, iron, in the city, I will teach you how
they are made. I think them excellent. My mother made a cake
dough similar to that of pound cake. To one portion she added:
cinnamon, to the other chocolate, and the last portion was flavored
with vanilla. A piece of dough the size of a small marble was-
placed in the wafer iron, which was then pressed together and
held over the fire in the range, by a long handle, until the wafer
was crisp and brown. They are delicious and will keep
indefinitely.”

The Professor’s wife finished speaking to Mary, and turned’
to her daughter Elizabeth, saying. “It is time I mix the dough if
we are to have ‘Boova Shenkel’ for dinner today. I see the pota-
toes have steamed tender.”

“Oh, goody!” said Pauline, “I just love {Boova Shenkel!’ ”

“Then,” said her Mother, “run down into the cellar and get
me three eggs for them, and Mary, I’ll write off the recipe for you,
if you wish it, as I feel sure you'll like them as well as Pauline. And
Elizabeth, dust powdered sugar over this plate of ‘Rosen Kuchen,’
and you, Mary and Pauline, leave this hot kitchen and have lunch
out in the ‘Espalier,’ as your Father calls it.”

“I think,” said Mary to Elizabeth, after they were seated in
the shade, prepared to enjoy the “Rosen Kuchen,” “this little, nat-
ural, home-grown summer-house is the oddest and prettiest little:
place I’ve ever seen.”

“Yes,” assented Elizabeth, “Father said he made it as nearly”
like as possible to a large one at Weisbaden, no great distance from
his old home in Germany. He says the ‘Frauer Esche,’ meaning”
Weeping Ash, at Weisbaden, had tables and benches placed.
beneath spreading branches of the tree, and picnics were fre-
quently held there. This one was made by the larger branches:
of the Weeping Ash, turning downward, fastened by pieces of
leather to a framework nailed to the top of posts in the ground,.
about two yards apart, surrounding the tree. The posts, you:
notice, are just a little higher than an ordinary man, and when:
the leaves thickly cover the tops and sides, protecting one from:
112 MARY AT THE FARM

the sun’s rays, it is an ideal Summer-house. We frequently sit
here evenings and afternoons; Mother brings her sewing and
Pauline her doll family, which, you know, is quite numerous.’

“T never saw a Summer-house at all like it,” said Mary.

The Professor’s wife not only taught Mary the making of
superior pastry and the cooking of German dishes, but, what was
of still greater importance, taught her the value of different foods ;
that cereals of every description, flour and potatoes, are starchy
foods; that cream, butter, oil, etc., are fat foods; that all fruits
and vegetables contain mineral matter; and that lean meat, eggs,
beans, peas and milk are muscle-forming foods. These are things
every young housekeeper should have a knowledge of to be able
to plan nourishing, wholesome, well-balanced meals for her family.
And not to serve at one time a dish of rice, cheese and macaroni,
baked beans and potatoes. Serve instead with one of these dishes
fruit, a vegetable or salad. She said, “beans have a large per-
centage of nutriment and should be more commonly used.” She
also said graham and corn bread are much more nutritious than
bread made from fine white flour, which lacks the nutritious ele-
ments. Indian corn is said to contain the largest amount of fat
of any cereal. It is one of our most important cereal foods
and should be more commonly used by house-wives; especially
should it be used by working men whose occupation requires
a great amount of physical exercise. Particularly in cold
weather should it be frequently served, being both cheap and
wholesome.

The Professor’s wife laughingly remarked to Mary, “When
I fry fritters or ‘Fast Nacht’ cakes, Fritz and Pauline usually
assist such a large number of them in disappearing before I have
finished baking, I am reminded of ‘Doughnutting Time,’ by J. W.
Foley. Have you never read the poem? I sometimes feel that
it must have been written by me.”

*DOUGHNUTTING TIME.”

Wunst w’en our girl wuz makin’ pies an’ doughnuts—’ist a lot—
We stood around with great, big eyes, cuz we boys like ’em hot;
And w’en she dropped ’em in the lard, they sizzled ’ist like fun,
And w’en she takes ’em out, it’s hard to keep from takin’ one.

(*The poem, “Doughnutting Time,” from “Boys and oa published
by E. P. Dutton, by permission of the author, James W. ley.)
AND BOOK OF RECIPES 113

And ’en she says: “You boys’ll get all spattered up with grease.”
And by-um-by she says she’ll let us have ’ist one apiece;

So I took one for me, and one for little James McBride,

The widow’s only orfunt son, ’ats waitin’ there outside.

An’ Henry, he took one ist for himself an’ Nellie Flynn,
’At’s waitin’ at the kitchen door and dassent to come in,
Becuz her Mother told her not; and Johnny, he took two,
*Cus Amey Brennan likes ’em hot, ’ist like we chinnern do.

*En Henry happened ’ist to think he didn’t get a one

For little Ebenezer Brink, the carpet beater’s son,

Who never gets em home, becuz he says, he ain’t quite sure,
But thinks perhaps the reason wuz, his folkeses are too poor.

An ’en I give my own away to little Willie Biggs

’At fell down his stairs one day, an’ give him crooked legs,
*Cuz Willie always seems to know w’en our girl’s goin’ to bake.
He wouldn’t ast for none. Oh, no! But, my! he’s fond of cake.

So I went back an’ ’en I got another one for me,

Right out the kittle smokin’ hot, an’ brown as it could be;

An’ John he got one, too, becuz he give his own to Clare,

An’ w’en our girl she looked, there wuz ‘ist two small doughnuts
there.

My! she wuz angry w’en she looked an’ saw ‘ist them two there,
An’ says she knew ’at she had cooked a crock full an’ to spare;
She says it’s awful ’scouragin’ to bake and fret an’ fuss,

An’ w’en she thinks she’s got ’em in the crock, they’re all in us.

* * * * * *

The Professor’s wife gave Mary what she called her most
useful recipe. She said, “Mary, this recipe was almost invaluable
to me when I was a young housekeeper and the strictest economy
was necessary. Sift into a bowl, one cup of flour, one even tea-
spoonful of baking powder (I use other baking powders occasion-
ally, but prefer ‘Royal’), then cut through the flour either one
tablespoonful of butter or lard, add a pinch of salt, and mix into a
soft dough with about one-half cup of sweet milk. Mix dough
114 MARY AT THE FARM

quickly and lightly, handling as little as possible. Drop large
spoonfuls of the batter in muffin pans and bake in a quick oven
for tea biscuits; or, sift flour thickly over the bread board, turn
out the dough, roll several times in the flour, give one quick turn
with the rolling-pin to flatten out dough, and cut out with small
cake cutter. (I prefer using a small, empty tin, 4%4-pound baking
* powder can, to cut out cakes.) Place close together in an agate
pan and bake, or bake in one cake in a pie tin and for short-
cake; or place spoonfuls of the dough over veal or beef stew and
potatoes or stewed chicken, and cook, closely covered, about fifteen
minutes. Of course, you will have sufficient water in the stew
pan to prevent its boiling away before the pot-pie dumplings are
cooked, and, of course, you know, Mary, the meat and potatoes
must be almost ready to serve when this dough is added. Then
I frequently add one teaspoonful of sugar to the batter and place
spoonfuls over either freshly stewed or canned sour cherries,
plums, rhubarb or apples. In fact, any tart fruit may be used, and
steam, closely covered, or place large tablespoonful of any fruit,
either canned or stewed, in small custard cups, place tablespoon-
fuls of batter on top and steam or bake, and serve with either some
of the stewed fruit and fruit juice, sugar and cream, or any sauce
preferred.”

“The varieties of puddings which may be evolved from this
one formula,” continued the Professor’s wife, “are endless, and,
Mary, I should advise you to make a note of it. This quantity
of flour will make enough to serve two at a meal, and the propor-
tions may be easily doubled if you wish to serve a large family.”

“Then, Mary, I have a recipe taken from the ‘Farmers’ Bulle-
tin’ for dumplings, which Ithink fine. You must try it some time.
Your Aunt Sarah thinks them ‘dreadfully extravagant.’ They
call for four teaspoonfuls of baking powder to two cups of flour,
but they are perfect puff balls, and this is such a fast age, why not
use more baking powder if an advantage? I am always ready
to try anything new I hear about.”

“Yes,” replied Mary, “I just love to try new recipes. I will
experiment with the dumplings one of these days. Aunt Sarah
says I will never use half the recipes I have; but so many of them
have been given me by excellent and reliable old Bucks County
cooks, I intend to copy them all in a book, and keep for reference
after I leave the farm.”
AND BOOK OF RECIPES 115

CHAPTER XX.
OLD POTTERIES AND DECORATED DISHES.

One day, looking through the old corner cupboard, Mary
exclaimed, “Aunt Sarah, you certainly possess the finest collection
of quaint old china dishes I have ever seen. I just love those
small saucers and cups without handles; yes, and you have plates
to match decorated with pinkish, lavender peacock feathers, and
those dear little cups and saucers, decorated inside with pink and
outside with green flowers, are certainly odd; and this queerly-
shaped cream jug, sugar bowl and teapot, with pale green figures,
and those homely plates, with dabs of bright red and green, they
surely must be very old!”

“Yes, dear, they all
belonged to either John’s
mother or mine. All ex-
cept this one large, blue
plate, which is greatly
valued by me, as it was
given me many years ago
by a dear old friend,
Mary Butler, a descend-
ant of one of the oldest
families in Wyoming Val-
ley, whose forefathers
date back to the time of
the ‘Wyoming Massacre,’
about which so much has

Old Earthenware Dish been written in song and
story.

“The very oddest plates in your collection are those two large
earthenware dishes, especially that large circular dish, with sloping
sides and flat base, decorated with tulips.”

“Yes, Mary, and it is the one I value most highly. It is called
sgraffto ware. A tulip decoration surrounds a large red star in

 
116 MARY AT THE FARM

the centre of the plate. This belonged to my mother, who said it
came from the Headman pottery at Rockhill Township, about the
year 1808. I know of only two others in existence at the present
time; one is in a museum in the city of Philadelphia and the other
one is in the Bucks County Historical Society at Doylestown, Pa.
The other earthenware plate you admire, containing marginal
inscription in German which when translated is ‘This plate is made
of earth, when it breaks the potter laughs,’ is the very oldest in
my collection, the date on it, you see, is 1786. Those curved, shal-
low earthenware pie plates, or ‘Poi Schissel,’ as they are fre-
quently called in this part of Bucks County, I value, even if they

 

SGRAFFITO PLATE
Manufactured by One of the Oldest Pennsylvania German
Potterers in 1786

are quite plain and without decoration, as they were always used
by my mother when baking pies, and I never thought pies baked in
any other shaped dish tasted equally as good as hers. ‘These pie
plates were manufactured at one of the old potteries near her
home. All the old potters have passed away, and the buildings
have crumbled to the ground. Years ago, your mother and I,
when visiting the old farm where the earlier years of our childhood
were passed, stopped with one of our old-time friends, who lived
 

 

A-36

 

 

 

 

OLD PLATES FOUND IN AUNT SARAH’S
CORNER CUPBOARD
AND BOOK OF RECIPES 117

directly opposite the old Herstine pottery, which was then in a
very dilapidated condition; it had formerly been operated by Cor-
nelius Herstine (we always called him ‘Neal’ Herstine).

“Together we crossed the road, forced our way through
tangled vines and underbrush, and, peering through windows guilt-
less of glass, we saw partly-finished work of the old potters
crumbling on the ground. ‘The sight wasasad one. We realized
the hand of time had crumbled to dust both the potter and his
clay. Still nearer my old home was the McEntee pottery. From
earliest childhood our families were friends. We all attended the
‘Crossroads’ School, where years later a more modern brick struc-
ture was built, under the hill; not far distant from “The Narrows’
and the ‘Ringing Rocks.’ Yes, Mary, my memory goes back to
the time when the McEntee pottery was a flourishing industry,
operated by three brothers, John, Patrick and Michael. When
last I visited them but few landmarks remained.”

“Was there a pottery on your father’s farm, Aunt Sarah?”
inquired Mary.

“No. The nearest one was the McEntee pottery, but the
grandson of the old man who purchased our old farm at my fath-
er’s death had a limekiln for the purpose of burning lime, and
several miles distant, at the home of my uncle, was found clay
suitable for the manufacture of bricks. Only a few years ago
this plant was still in operation. My father’s farm was situated
in the upper part of Bucks County, in what was then known as
the Nockamixon Swamp, and at one time there were in that
neighborhood no less than seven potteries within two miles of
each other.”

“Why,” exclaimed Mary, “were there so many potteries in
that locality?”

“Twas due, no doubt, to the large deposits of clay found
there, well suited to the manufacture of earthenware. The soil is
a clayey loam, underlaid with potter’s clay. The old German pot-
ters, on coming to this country, settled mostly in Eastern Pennsyl-
vania, in the counties of Bucks and Montgomery. The numerous
small potteries erected by the early settlers were for the manufac-
ture of earthenware dishes, also pots of graded sizes. These
were called nests, and were used principally on the farm for hold-
ing milk, cream and applebutter. Jugs and pie plates were also
manufactured. The plates were usually quite plain, but they pro-
118 MARY AT THE FARM

duced occasionally plates decorated with conventionalized tulips,
and some, more elaborate, contained besides figures of animals,
birds and flowers. Marginal inscriptions in English and German
decorate many of the old plates, from which may be learned many
interesting facts concerning the life and habits of the early settlers.
I think, judging from the inscriptions I have seen on some old
plates, it must have taxed the ingenuity of the old German potters
to think up odd, original inscriptions for their plates.”

“Aunt Sarah, how was sgraffito ware made? Is it the same
as slip-decorated pottery?”

“No, my dear, the two are quite different. The large plate
you so greatly admired is called sgraffito or scratched work, some-
times called slip engraving. It usually consists of dark designs on
a cream-colored ground. After the plates had been shaped over
the mold by the potter, the upper surface was covered by a coat-
ing of white slip, and designs were cut through this slip to show
the earthenware underneath. This decoration was more com-
monly used by the old potters than slip decorating, which consisted
in mixing white clay and water until the consistency of cream. The
liquid clay was then allowed to run slowly through a quill attached
to a small cup, over the earthenware (before burning it in a kiln)
to produce different designs. The process is similar to that used
when icing a cake, when you allow the icing to run slowly
from a pastry tube to form fanciful designs. I have watched
the old potters at their work many a time when a child. The pro-
cess employed in the manufacture of earthenware is almost the
same today as it was a century ago, but the appliances of the
present day workmen are not so primitive as were those of the old
German potters. Mary, a new pottery works has been started
quite lately in the exact locality where, over one hundred years
ago, were situated the Diehl and Headman potteries, where my
highly-prized, old sgraffito plate was manufactured. I hear the new
pottery has improved machinery for the manufacture of vases,
flower pots, tiles, etc. They intend manufacturing principally
‘Spanish tiles’ from the many acres of fine clay found at that
place. The clay, it is said, burns a beautiful dark, creamy red.
As you are so much interested in this subject, Mary, we shall visit
this new pottery some day in the near future, in company with
your Uncle John. It is no great distance from the farm. Quite.
an interesting story I have heard in connection with a pottery
 

 

 

 

 

A-38 Schmutz Amschel A-40 Schmutz Amschel
A-39 Antiquated Tin Lantern A-41 Fluid Lamp
A-42 Candle Mould
AND BOOK OF RECIPES 119

owned by a very worthy Quaker in a near-by town may interest
you, as your father was a Philadelphia Quaker and Ralph’s par-
ents were Quakers also.” > os

“Yes, indeed, Aunt Sarah! I’d love to hear the story.”

“This Quaker sympathized with the colored race, or negroes,
in the South. This was, of course, before slavery was abolished.
You don’t remember that time, Mary. You are too young. It
is only history to you, but I lived it, and when the slaves ran
away from their owners and came North to Philadelphia they were
sent from there, by sympathizers, to this Quaker, who kept an
underground station. The slaves were then placed, under his
direction, in a high ‘pot wagon,’ covered with layers or nests of
earthenware pots of graduated sizes. I heard the driver of one of
these pot wagons remark one time that when going down a steep
hill, he put on the brake and always held his breath until the bottom
of the hill was reached, fearing the pots might all be broken. The
wagon-load containing earthenware and slaves was driven to
Stroudsburg, where the pots were delivered to a wholesale cus-
tomer. Here the runaways were released from their cramped quar-
ters and turned over to sympathizing friends, who assisted them
in reaching Canada and safety. I have frequently met the fine-
looking, courtly old gentleman who owned the pottery, and old
Zacariah Mast, the skilled German potter whom he employed.
They were for many years familiar figures in the little Quaker
town, not many miles distant. Both passed away many years
ago.”

Mary, who still continued her explorations of the corner cup-
board, exclaimed: “Oh! Aunt Sarah! Here is another odd, old
plate, way back on the top shelf, out of sight.”

“Yes, dear, that belonged to your Uncle John’s mother. It
has never been used and was manufactured over one hundred
years ago at an old pottery in Bedminister Township, Bucks
County. Some of those other quaint, old-fashioned plates also
belonged to John’s mother. Your Uncle loves old dishes and
especially old furniture; he was so anxious to possess his grand-
father’s old ‘Solliday’ clock. In the centre of the face of the
clock a hand indicated the day of the month and pictures of two
large, round moons on the upper part of the clock’s face (resemb-
ling nothing so much as large, ripe peaches) represented the dif-
ferent phases of the moon. If new moon, or the first or last quar-
120 MARY AT THE FARM

ter, it appeared, then disappeared from sight. It was valued
highly, being the last clock made by the old clockmaker ; but John
never came into possession of it, as it was claimel by an elder
sister. I value the old clock which stands in the parlor because
‘twas my mother’s, although it is very plain. This old cherry,
corner cupboard was made for my grandmother by her father, a
cabinetmaker, as a wedding gift, and was given me by my mother.
Did you notice the strong, substantial manner in which it is made?
It resembles mission furniture.”

“Do tell me, Aunt, what this small iron boat, on the top shelf,
was ever used for? It must be of value, else ’twould not occupy
a place in the cupboard with all your pretty dishes.”

“Yes, dearie, ‘twas my grandmother’s lamp, called in old times.
a ‘Schmutz Amschel’ which, translated, means a grease robin, or
bird. I have two of them. I remember seeing my grandmother
many a time, when the ‘Amschel’ was partly filled with melted
lard or liquid fat, light a piece of lampwick hanging over the little
pointed end or snout of the lamp. The lamp was usually sus-
pended from a chain fastened to either side. A spike on the chain
was stuck into the wall, which was composed of logs. ‘This light,
by the way, was not particularly brilliant, even when one sat close
beside it, and could not be compared with the gas and electric
lights of our present day and generation. That was a very primi-
tive manner of illumination used by our forefathers.

“Mary, did you notice the gayly-decorated, old-fashioned
coffee pot and tea caddy in the corner cupboard? They belonged
to my grandmother ; also that old-fashioned fluid lamp, used before
coal-oil or kerosene came into use; and that old, perforated tin lan-
tern also is very ancient.

“Mary, have you ever read the poem, “Ihe Potter and the
Clay?? No? Then read it to me, dear, I like it well; ’tis a par-
ticular favorite of mine. I do not remember by whom it was
written.”

THE POTTER AND THE CLAY.

(Jeremiah xviii, 2-6.)
The potter wrought a work in clay, upon his wheel;
He moulded it and fashioned it, and made it feel,
In every part, his forming hand, his magic skill,
Until it grew in beauty fair beneath his will.
AND BOOK OF RECIPES 121

When lo! through some defect, twas marred and broken lay,
Its fair proportions spoiled, and it but crumbling clay ;

Oh, wondrous patience, care and love, what did he do?

He stooped and gathered up the parts and formed anew.

‘He might have chosen then a lump of other clay

On which to show his skill and care another day,

But no; he formed it o’er again, as seemed him good;
And who has yet his purpose scanned, his will withstood?

Learn thou from this a parable of God’s great grace

Toward the house of Israel, His chosen race;

He formed them for His praise; they fell and grieved Him sore,
But He will yet restore and bless them evermore.

And what He'll do for Israel, He’ll do for thee;

Oh soul, so marred and spoiled by sin, thou yet shall see
That He has power to restore, He will receive,

And thou shalt know His saving grace, only believe.

Despair not, He will form anew thy scattered life,

And gather up the broken parts, make peace from strife ;
Only submit thou to His will of perfect love,

And thou shalt see His fair design in Heaven above.
122 MARY AT THE FARM

CHAPTER XXI.
THE VALUE OF WHOLESOME, NUTRITIOUS FOOD.

“Yes, my dear,” said Frau Schmidt (continuing a conversa-
tion which had occurred several days previously between herself
and Mary), “we will have more healthful living when the young
housewife of the present day possesses a knowledge of different
food values (those food products from which a well-balanced meal
may be prepared) for the different members of her household.
She should endeavor to buy foods which are most nourishing and
wholesome ; these need not necessarily consist of the more expen-
sive food products. Cheaper food, if properly cooked, may have
as fine a flavor and be equally as nutritious as that of higher price.

“And, Mary, when you marry and have a house to manage,
if possible, do your own marketing, and do not make the mistake
common to so many young, inexperienced housewives, of buying
gore expensive food than your income will allow. Some think
economy in purchasing food detrimental to their dignity and to the
well-being of their families; often the ones most extravagant in
this respect are those least able to afford it. Frequently the cause
of this is a lack of knowledge of the value of different foods. The
housewife with a large family and limited means should purchase
cheaper cuts of meat, which become tender and palatable by long
simmering. Combine them with different vegetables, cooked in
the broth, and serve as the principal dish at a meal, or occasion- ,
ally serve dumplings composed of a mixture of flour and milk,
cooked in the broth, to extend the meat flavor. Frequently serve
a dish of rice, hominy, cornmeal and oatmeal, dried beans and
peas. ‘These are all nutritious, nourishing foods when properly
cooked and attractively served. And remember, Mary, to always
serve food well seasoned. Many a well-cooked meal owes its
failure to please to a lack of proper seasoning. ‘This is a lesson a
young cook must learn. Neither go to the other extreme and
salt food too liberally. Speaking of salt, my dear, have you read
the poem, ‘The King’s Daughters,’ by Margaret Vandegrift? If
not, read it, and then copy it in your book of recipes.”
AND BOOK OF RECIPES 123
“THE KING'S DAUGHTERS.”

‘The King’s three little daughters, ’neath the palace window
straying,

Had fallen into earnest talk that put an end to playing;

And the weary King smiled once again to hear what they were
saying ;

“Tt is I who love our father best,” the eldest daughter said;

“T am the oldest princess,” and her pretty face grew red;

“What is there none can do without? I love him more than
bread.”

‘Then said the second princess, with her bright blue eyes aflame:

“Than bread, a common thing like bread! Thou hast not any
shame!

‘Glad am I, it is I, not thou, called by our mother’s name;

I love him with a better love than one so tame as thine,

More than—Oh! what then shall I say, that is both bright and
fine?

And is not common? Yes, I know. I love him more than wine.”

‘Then the little youngest daughter, whose speech would some-
times halt,

For her dreamy way of thinking, said, ‘““Nay, you are both in fault.

’Tis I who love our father best. I love him more than salt.”

Shrill little shrieks of laughter greeted her latest word,

_As the two joined hands exclaiming, “But this is most absurd!”

And the King, no longer smiling, was grieved that he had heard,

For the little youngest daughter, with her eyes of steadfast grey,

‘Could always move his tenderness, and charm his care away ;

“She grows more like her mother dead,” he whispered day by day,

“But she is very little and I will find no fault,

“That while her sisters strive to see who most shall me exalt,

She holds me nothing dearer than a common thing like salt.”

‘The portly cook was standing in the courtyard by the spring.
He winked and nodded to himself, “That little quiet thing
‘Knows more than both the others, as I will show the King.”
“That afternoon, at dinner, there was nothing fit to eat.

“The King turned angrily away from soup and fish and meat,
And he found a cloying sweetness in the dishes that were sweet ;
“And yet,” he muttered, musing, “I cannot find the fault;
124 MARY AT THE FARM

Not a thing has tasted like itself but this honest cup of malt.”
Said the youngest princess, shyly: ‘Dear father, they want salt.”

A sudden look of tenderness shone on the King’s dark face,

As he sat his little daughter in the dead queen’s vacant place,

And he thought: “She has her mother’s heart; Ay, and her
mother’s grace;

Great love through channels will find its surest way.

It waits not state occasions, which may not come or may;

It comforts and it blesses, hour by hour, and day by day.”
AND BOOK OF RECIPES 125

CHAPTER XXII.
A VARIETY OF CAKES EVOLVED FROM ONE RECIPE.

“Aunt Sarah,” questioned Mary one day, “will you tell me
how it is possible to evolve a number of cakes from one
recipe?”

“Certainly I will, my dear,” said her Aunt. “For instance,
take the simple recipe from which I have for years baked layer
cake. You may have other recipes given you, equally as good,
but I feel positive none better. The cake made from this recipe
is not rich enough to. be unwholesome, but a good, reliable, inex-
pensive, easily-made cake, with which I have never had a failure,

“The recipe, as you know, consists of 114 cups of granulated
sugar, 44 cup of a mixture of butter and sweet lard (or use all
butter), 14 cup sweet milk, 2 cups flour and 2 teaspoonfuls baking
powder. 3 eggs.

“The simplest manner of baking this cake is in two square
cake pans. When baked, take from pans and ice each cake with
a boiled chocolate icing and put together as a layer cake, or ice
each cake with a plain, boiled white icing and, when this is cold,
you may spread over top of each cake unsweetened chocolate,
which has been melted over steam after being grated. When cake
is to be served, cut in diamonds or squares. Or add to the batter
1 cup of chopped hickory nut meats, bake in 2 layers and cut in
squares.

“For a chocolate loaf cake, add two generous tablespoonfuls
of unsweetened melted chocolate to the batter just before baking.
If you wish a chocolate layer cake, use the same batter as for the
chocolate loaf cake, bake in two layer pans and put together with
white boiled icing.

“Or, add to this same batter one scant teaspoonful of cinna-
mon, ginger, 14 teaspoonful of grated nutmeg and cloves, a cup of
raisins or dried currants, and you have a small fruit cake.

“Or, add a small quantity of thinly-shaved citron to the orig-
inal recipe, flavor with lemon, bake in a loaf and spread a white
126 MARY AT THE FARM

icing flavored with lemon extract over top of cake, and you have a
lemon cake.

“Or, add chocolate and spices to one-half the batter (about
one-half as much chocolate and spices as were used in batter for
fruit cake) and place spoonfuls of the light and dark batter alter-
nately in a cake pan, until all batter has been used, and you will
have a cheap, old-fashioned Marble cake.

“Or, bake cake over original recipe, in two-layer pans, plac-
ing between layers either tart jelly, a creamy cornstarch filling,
grated cocoanut, apple cream filling, or you might even use half
the recipe given for the delicious icing or filling for Lady Balti-
more cake.

“Lastly, bake small cakes from this same recipe. Mary, you
should have small pans for baking these delicious little cakes, sim-
ilar to those I possess, which I ordered made at the tinsmith’s.
I took for a pattern one Frau Schmidt loaned me. They are the
exact size of one-quarter pound boxes of Royal baking powder.
Cut the box in three pieces of equal height, and your cakes will
be equally as large in diameter as the baking powder box, but
only one-third as high. I think I improved on Frau Schmidt’s
cake tins, as hers were all separate. I ordered twelve tins, similar
to hers, to be fastened to a piece of sheet iron. I had two of these
iron sheets made, containing twenty-four little pans. I place a
generous tablespoonful of the batter in each of the twenty-four
small pans, and cakes rise to the top of pans. Usualiy I have
batter remaining after these are filled. Ice all the cake except the
top with a white boiled icing or chocolate icing. These small
cakes keep exceedingly well, and are always liked by young folks
and are particularly nice for children’s parties.”

“Speaking of cakes, Aunt Sarah,” said Mary, “have you ever
used Swansdown cake flour? I have a friend in the city who
uses it for making the most delicious Angel cake, and she gave me
a piece of Gold cake made over a recipe in ‘Cake Secrets,’ which
comes with the flour, and it was fine. I’ll get a package of the
flour for you the first time I go to the city. The flour resembles
a mixture of ordinary flour and cornstarch. It is not a prepared
flour, to be used without baking powder, and you use it principally
for baking cakes. I have the recipe for both the Gold and Angel
cakes, with the instructions for baking same. They are as follows:
AND BOOK OF RECIPES 127
ANGEL CAKE,

“For the Angel cake, use one even cupful of the whites of egg
(whites of either eight large or nine small eggs) ; a pinch of salt,
if added when beating eggs, hastens the work. One and one-
quarter cups granulated sugar, 1 cup of Iglehart’s Swansdown cake
flour. Sift flour once, then measure and sift three times. Beat
whites of eggs about half, add 14 teaspoonful of cream of tartar,
then beat whites of eggs until they will stand of their own weight.
Add sugar, then flour, not by stirring, but by folding over and
over, until thoroughly mixed. Flavor with ™% teaspoonful of
vanilla or a few drops of almond extract. As much care should
be taken in baking an Angel Food cake as in mixing. Bake in an
ungreased patent pan. Place the cake in an oven that is just warm
enough to know there is a fire inside the range. Let the overt
stay just warm through until the batter has raised to the top of the
cake pan, then increase the heat gradually until the cake is well
browned over. If by pressing the top of the cake with the finger
it will spring back without leaving the impression of the finger, the
cake is done through. Great care should be taken that the oven
is not too hot to begin with, as the cake will rise too fast and settle
or fall in the baking. It should bake in from 35 to 40 minutes’
time. When done, invert the pan and let stand until cold before
removing it. Should you see cake browning before it rises to top
of pan, throw your oven door open and let cold air rush in and
cool your oven instantly. Be not afraid. The cold air will not
hurt the cake. T'wo minutes will cool any oven. Watch cake
closely. Don’t be afraid to open oven door every three or four
minutes. This is the only way to properly bake this cake. When
cake has raised above top of pan, increase your heat and finish
baking rapidly. Baking too long dries out the moisture, makes
it tough and dry. When cake is done it begins to shrink. Let
it shrink back to level of pan. Watch carefully at this stage and
take out of oven and invert immediately. Rest on centre tube of
pan. Let hang until perfectly cold, then take cake carefully from
pan. When baking Angel cake always be sure the oven bakes
good brown under bottom of cake. If cake does not crust under
bottom it will fall out when inverted and shrink in the fall.”

“T never invert my pans of Angel cake on taking them from
oven,” said Mary’s Aunt, “as the cakes are liable to fall out even if
128 MARY AT THE FARM

the pan is not greased. I think it safer to allow the pans contain-
ing the cakes to stand on a rack and cool without inverting the
pan.

“Suppose, Mary, we bake a Gold cake over the recipe from
‘Cake Secrets,’ as eggs are plentiful; but we haven’t any Swans-
down flour. I think we will wait until we get it from the city.”

GOLD CAKE.

Yolks of 8 eggs; 114 cups granulated sugar, 34 cup of butter,
34 cup water, 2% cups of Swansdown cake flour, 2 heaping tea-
spoonfuls of baking powder, %4 teaspoonful lemon extract. Sift
flour once, then measure. Add baking powder and sift three times.
Cream butter and sugar thoroughly; beat yolks to a stiff froth;
add this to creamed butter and sugar, and stir thoroughly through.
Add flavor, add water, then flour. Stir very hard. Place in a
slow oven at once. Will bake in from 30 to 40 minutes. Invert
pan immediately it is taken from oven.

Mary, this batter may also be baked in layers with any kind
of filling desired. The Angel cake receipe is very similar to an
original recipe Frau Schmidt gave me; she uses cornstarch
instead of Swansdown flour and she measures the eggs in a cup
instead of taking a certain number; she thinks it more exact.

“Aunt Sarah, did you know Frau Schmidt, instead of using
flour alone when baking cakes, frequently uses a mixture of flour
and cornstarch? She sifts together, several times, six cups of
flour and one cup of cornstarch, and uses this instead of using flour
alone.

“T dearly love the Professor’s wife—she’s been so very good
to me,” exclaimed Mary.

“Yes,” replied her Aunt, “she has very many lovable qual-
ities.”

Mary’s liking for bright, energetic Frau Schmidt was not
greater than the affection bestowed on Mary by the Professor’s
wife, who frequently entertained Mary with tales of her life when
a girl in Germany, to all of which Mary never tired listening. One
Aunt, a most estimable woman, held the position of valued and
respected housekeeper and cook for the Lord Mayor of the city
wherein she resided. Another relative, known as “Schone Anna,”
for many years kept an inn named “The Four Seasons,” noted for
AND BOOK OF RECIPES 129

the excellent fare served by the fair chatelaine to her patrons.
The inn was made famous by members of the King’s household
stopping there while in the town during the Summer months,
which was certainly a compliment to her good cooking. One of
the things in which she particularly excelled was potato cakes
raised with yeast. Frau Schmidt had been given a number of
these valuable recipes by her mother, all of which she offered to
Mary. One recipe she particularly liked was “Fast Nacht Cakes,”
which the Professor’s wife baked always without fail on Shrove
Tuesday (or “Fast Nacht” day), the day before the beginning of
Lent. This rule was as “unchangeable as the law of Medes and
Persians,” and it would have been a very important event, indeed,
which would have prevented the baking of these toothsome deli-
cacies on that day.
130 MARY AT THE FARM

CHAPTER XXIII.
THE OLD ‘““TAUFSCHIEN.”

Aunt Sarah had long promised to show Mary her Grandmoth-
er’s “Taufschien,” and she reverently handled the large old family
Bible, which contained between its sacred pages the yellowed

BIRTH AND CHRISTENING CERTIFICATE

 

 

 

 

TH, ts

: ae Se ‘divest

errata a! ‘Lahliee \
ac a: Aig TAGE be to
~ ohne We

 

 

 

 

OLD TAUFSCHIEN

paper, being the birth and christening certificate of her grand-
mother, whom we read was born in 1785, in Nockamixon Town-
ship, was confirmed in 1802, and was married in 1805 to the man
who was later Aunt Sarah’s grandfather. The old certificate was
signed by a German Reformed minister named Wack, who history
tells us was the first young man of that denomination to be
AND BOOK OF RECIPES 181

ordained to the ministry in America. Folded with this “Tauf-
schien” is another which has never been filled out. This is printed
in German. Pictures of women, perhaps they are intended to
represent angels, with golden wings, clothed in loose-flowing crim-
son drapery and holding harps in their hands; birds with gayly-
colored plumage of bluish green, crimson and yellow, perched on
branches of what presumably represent cherry trees, also decorate
the page. Religious hymns printed on the “Taufschiens,” encir-
cled with gay stripes of light blue and yellow, dotted with green,
further embellish them. On one we read:

“Infinite joy or endless woe,
Attend on every breath;

And yet, how unconcerned we go
Upon the brink of death.”

“Mary, this old “Taufschien’ of my grandmother’s is one of
my most cherished possessions. Would you like to see your
Uncle’s old deed, which he came into possession of when he inher-
ited the farm from his father?”

Carefully unfolding the stiff old parchment or pigskin deed,
yellowed and brown spotted with age, Mary could faintly decipher
the writing wherein, beautifully written, old-fashioned penmanship
of two hundred years ago stated that a certain piece of land in
Bucks County, Beginning at a Chestnut Oak, North to a post; then
East to a large rock, and on the South unsettled land, which in
later years was conveyed to John Landis.

“This deed,” said Mary’s Aunt, “was given in 1738, nearly two
hundred years ago, by John, Thomas and Richard Penn, sons of
William Penn by his second marriage, which occurred in America.
His eldest son, John Penn, you have no doubt heard, was called
‘The American,’ he having been born in this country before Will-
iam Penn’s return to Europe, where he remained fifteen years, as
you’ve no doubt heard.”

At the bottom of the deed a blue ribbon has been slipped
through cuts in the parchment, forming a diamond which incloses
what is supposed to be the signature of Thomas Penn.

“Aunt Sarah, I am not surprised that you value this old deed
of the farm and these ‘Taufschiens’ of your grandmother. I |
should frame them, so they may be preserved by future genera-
tions.”
182 MARY AT THE FARM

CHAPTER XXIV.
THE OLD STORE ON THE RIDGE ROAD.

Aunt Sarah found in Mary a willing listener when talking of
the time in years past when her grandfather kept a small “Country
Store” on the Ridge Road in Bucks County. She also remem-
bered, when a child of ten, accompanying her grandfather on one
of his trips when he drove to Philadelphia to purchase goods for
his store.

“They had no trolley cars in those days?” asked Mary.

“No, my dear, neither did they have steam cars between the
different towns and cities as we have now.”

“At grandfather’s store could be bought both groceries and
dry goods. The surrounding farmers’ wives brought to the store}
weekly fresh print butter, eggs, pot cheese and hand-case, crocks
of apple-butter, dried sweet corn, beans, cherries, peach and apple
‘Snitz,’ taking in exchange sugar, starch, coffee, molasses, etc.
My father tapped his sugar maples and mother cooked down the
syrup until thick, and we used that in place of molasses. They
also took in exchange shaker flannel, nankeen, indigo blue and
‘Simpson’ gray calico, which mother considered superior to any
other, both for its washing and wearing qualities. The farmers
who came occasionally to the store to shop for different members
of the family frequently bought whole pieces of calico of one pat-
tern, and,” affirmed Aunt Sarah, “I knew of one farmer who
bought several whole pieces of one pattern with rather large
figures on a dark wine ground, resembling somewhat the gay
figures on an old paisley shawl. He said ’twas a good, serviceable
color, and more economical to buy it all alike, and remarked:
‘What’s the difference, anyway? Calico is calico.’ From the
same piece of calico his wife made dresses, aprons and sunbonnets
for herself and daughters, shirts for the farmer and his sons (the
boys were young, fortunately), and patchwork quilts and com
fortables from the remainder.” ,

“Rather monotonous, I should think,” said Mary. “I am sur-
AND BOOK OF RECIPES 133

prised his wife did not make him wear coat and trousers made
from the same piece of calico.”

“The dry goods,” continued Aunt Sarah, “retained the scent
of coffee, cheese and dried fruits some time after being purchased,
but no one minded that in those days. I still remember how per-
fectly wonderful to me when a child appeared the large, wide-
mouthed glass jars containing candy. There were red and white
striped mint sticks, striped yellow and white lemon sticks and

 

 

 

 

THE OLD STORE ON RIDGE ROAD

hoarhound and clear, wine-colored sticks striped with lines of
white, flavored with anise-seed. One jar contained clear lemon-
colored ‘Sour Balls,’ preferred by us children on account of their
lasting qualities, as also were the jujubees, which resembled noth-
ing so much as gutta percha, and possessed equally as fine flavor ;
also pink and yellow sugar-frosted gumdrops. In a case at one
end of the counter were squares of thick white paper covered
with rows of small pink, also white, ‘peppermint buttons,’ small
sticks, two inches in length, of chewing gum in waxed paper, a
white, tasteless, crystalline substance resembling paraffne. What
longing eyes I frequently cast at the small scalloped cakes of maple
134 MARY AT THE FARM

sugar, prohibitive as regards cost. They sold for a nickel, and [
was always inordinately fond of maple sugar, but the price was
prohibitive. I seldom possessed more than a penny to spend in
those days, and not always that. Father raised a large family,
money was never plentiful, and we relished the plain, cheap
caudies usually sold in those days more than many children
of the present day do the finest and most expensive cream choco-
lates, to many of whom in this extravagant age a dollar is
not valued more highly than was a penny by us in years gone by.
And ‘Candy Secrets!’ I don’t believe you know what they are like.
I’ve not seen any for years. They were small, square pieces of
taffy-like candy, wrapped in squares of gilt or silver paper, inclos-
ing a small strip of paper containing a couple of sentimental lines
or jingle. Later came ‘French Secrets.’ They consisted of a small
oblong piece of candy about an inch in length, wrapped in tissue
paper of different colors, having fringed ends, twisted together at
either end. These also inclosed a tiny strip of paper containing
a line or two. Small, white candy hearts contained the words in
pink letters, ‘Little Sweetheart,’ ‘I Love You,’ ‘Name the Day,’
etc. These were invariably distributed among the young folks at
small parties and created no end of merriment.”

“Mary, old as I am, I still remember the delight I expe-
rienced when a little, rosy-cheeked urchin surreptitiously passed
me around the corner of my desk at the old ‘Cross Roads School’
a ‘Secret,’ with the words, ‘Do you love me?’ My grandmother
always kept a supply of hoarhound and peppermint lozenges in
her knitting basket to give us children should we complain of
hoarseness. My, but ‘twas astonishing to hear us all cough until
grandmother’s supply of mints was exhausted. I think, Mary, I
must have had a ‘sweet tooth’ when a child, as my recollections
seem to be principally about the candy kept in my grandfather’s
store. I suppose in those early days of my childhood candy
appealed to me more than anything else, as never having had a
surfeit of sweets, candy to me was a rare treat. JI remember.
Mary, when a little child, my thrifty mother, wishing to encourage
me to learn to knit my own stockings, she, when winding the skein
of German yarn into a ball, occasionally wound a penny in with
the yarn. I was allowed to spend the penny only after I had
knitted the yarn and the penny had fallen from the ball. What
untold wealth that penny represented! And planning how to
AND BOOK OF RECIPES 135

spend it was greater pleasure still. Many a pair of long, old-
fashioned, dark blue and red-striped stockings were finished more
‘quickly than otherwise would have been done without the prom-
ised reward. I became proficient in knitting at an early age,”
continued Aunt Sarah; “a truly feminine occupation, and as I one
time heard a wise old physician remark, ‘Soothing to the nerves,’
which I know to be true, having knitted many a worry into the
heel of a sock. I learned at an early age the value of money, and
once having acquired the saving habit, it is not possible to be
wasteful in later life.”
136 MARY AT THE FARM

CHAPTER XXV.
AN ELBADRITCHEL HUNT.

Fritz Schmidt, like many another Bucks County boy, had
frequently heard the rural tale of a mythical bird called the “Elha-
dritchel,’”’ supposed to be abroad, particularly on cold, dark, stormy
nights, when the wind whistled and blew perfect gales around
exposed corners of houses and barns. ’I'was a common saying
among “Pennsylvania Germans,” at such times, “Tis a fine night
to catch ‘Elbadritchels.’”

 

 

 

CATCHING ELBADRITCHELS

For the information of those who may not even have heard
of this remarkable creature, it is described as being a cross between
a swallow, a goose and a lyre bird. Have you ever seen an “Elba-
dritchel?” No one has to my certain knowledge, so I cannot vouch
for the truth of this description of it.

Fritz Schmidt had never thought to question the truth of the
tale. So, when one cold, stormy night several boys from neigh-
AND BOOK OF RECIPES 137

boring farms drove up to the Schmidt homestead and asked Fritz
to join them in a hunt for “Elbadritchels,”’ he unhesitatingly
agreed to make one of the number, unaware that he had been
selected as the victim of a practical joke, and, as usual, was one
of the jolliest of the crowd. They drove through a blinding down-
pour of rain and dismounted on reaching a lonely hill about three
miles distant. They gave Fritz a bag to hold. It was fashioned
of burlap and barrel hoops, inside of which they placed a lighted
candle, and Fritz was instructed how to hold it in order to attract
the “Elbadritchel.” They also gave him a club with which to strike
the bird when it should appear.

The boys scampered off in different directions, ostensibly to
chase up the birds, but in reality they clambered into the waiting
wagon and were rapidly driven home, leaving Fritz alone awaiting
the coming of the “Elbadritchel.” When Fritz realized the trick
played on him, his feelings may be better imagined than described.
He trudged home, cold and tired, vowing vengeance on the boys,
fully resolved to get even with them.
138 MARY AT THE FARM

CHAPTER XXVI.
THE OLD SHANGHAI ROOSTER.

Much of Aunt Sarah’s spare time was devoted to her chick-
ens, which fully repaid her for the care given them. She was
not particular about fancy stock, but had quite a variety—White
Leghorns, Brown Leghorns, big, fat, motherly old Brahma hens
that had raised a brood of as many as thirty-five little chicks at
one time, a few snow-white, large Plymouth Rocks and some gray
Barred one. The J/atter she liked particularly because she said
they were much more talkative than any of the others; they cer-
tainly did appear to chatter to her when she fed them. She gave
them clean, comfortable quarters, warm bran mash on cold win-
ter mornings, alternating with cracked corn and “scratch feed”
composed of a mixture of
cracked corn, wheat and buck-
wheat, scattered over a litter of
dried leaves on the floor of the
chicken house, so they were
obliged to work hard for their
food.

A plentiful supply of fresh
water was always at hand, as
well as cracked oyster shell. She
also fed the chickens all scraps

Old Egg Basket from the table, cutting all meat
scraps fine with an old pair of
scissors hung conveniently in the kitchen.

She was very successful with the little chicks hatched out
when she “set” a hen and the yield of eggs from her hens was
usually greater and the eggs larger in size than those of any of
her neighbors. This I attribute to her excellent care of them, gen-
erous diet, but principally to the fact of the elimination of all the
roosters among the flock during the season between the “first of
May and December first,” with one exception. “Brigham,” an

 
AND BOOK OF RECIPES 139

immensely large, old, red Shanghai rooster, a most pompous and
dignified old chap. A special pet of Aunt Sarah’s, she having
raised him from a valuable “setting” of eggs given her, and as the
egg from which “Brigham,” as he was called, emerged, was the
only one of the lot which proved fertile, he was valued accord-
ingly and given a longer lease of life than the other roosters, and
was usually either confined or allowed to roam outside the chicken
yard during the summer months; in the winter, being a swift
runner, he usually gobbled up two shares of food before the hens
arrived. That accounted for his great size. The old rooster was
also noted for his loud crowing.

One day in early Spring, John Landis came into the house
hurriedly, saying, “Sarah, your old Shanghai rooster is sick.”

“Yes,” answered his wife, “I missed hearing him crow this
morning; he is usually as regular as an alarm clock.”

She hurried to the barnyard, picked up poor Brigham,
wrapped him carefully in a piece of blanket and laid him in a
small shed. The next morning she was awakened by the lusty
crowing of Brigham, who was apparently as well as ever. The
next day the same thing happened. Aunt Sarah found him, as
she supposed, in a dying condition, and the following morning he
was fully recovered. It was quite puzzling until one day John
Landis came into the kitchen laughing heartily and said, “Sarah,
I am sorry to inform you of the intemperate habits of your pet,
Brigham. He is a most disreputable old fellow, and has a liking
for liquor. He has been eating some of the brandied cherries
which were thrown into the barnyard when the jug containing
them was accidentally broken at house cleaning time.

“Well, Sarah, old Brigham was not sick at all—only “inglo-
riously’ drunk.” In the fall of the same year Aunt Sarah spied
Brigham one day on top of one of the cider barrels in the shed
busily engaged eating the pummace which issued from the bung-
hole of the barrel. John Landis, on hearing of Brigham’s last es-
capade, decided, as the rooster was large as an ordinary turkey,
to serve him roasted at Mary’s wedding.

Fritz Schmidt remarked one day in the presence of Sibylla:
“Chickens must possess some little intelligence ; they know enough
to go to bed early. Yes, and without an ‘alarm clock,’ too,
Sibylla, eh?” .

She walked away without a word to Fritz. The alarm clock
140 MARY AT THE FARM

was a sore subject with her, and one about which she had nothing
to say. Sibylla had never quite forgiven Fritz for the prank
played on her. He, happening to hear John Landis tell Sibyila
a certain hour he thought a proper time for Jake Crouthamel to
take his departure Sunday evenings, Fritz conceived the brilliant
(?) idea of setting the alarm clock to “go off” quite early in the
evening. He placed the clock at the head of the stairs, and in the
midst-of an interesting conversation between the lovers the alarm
sounded with a loud, whizzing noise, which naturally made quick-
tempered Sibylla very angry. She said on seeing Fritz the next
morning: ‘It was not necessary to set the ‘waker’ to go off, as I
know enough to send ‘Chake’ home when it’s time.”

Fritz, happening to tell the story to the editor of a small Ger-
man Mennonite paper, edited in a near-by town, it was printed in
that paper in German, which caused Sibylla, on hearing it, to be
still more angry at the Professor’s son.
AND BOOK OF RECIPES 141

CHAPTER XXVII.
“A POTATO PRETZEL.”

In the early part of September Mary’s Aunt suggested she
try to win the prize offered at the Farmers’ Picnic in a near-by
town for the best “Raised Potato Cake.” Aunt Sarah’s rye bread
invariably captured first prize, and she proposed sending both
bread and cake with Sibylla and Jake, who never missed picnic or
fair within a radius of one hundred miles.

 

“POTATO PRETZEL”

Mary set a sponge the evening of the day preceding that
of the picnic, using recipe for “Perfection Potato Cake,” which
Aunt Sarah considered her best recipe for raised cakes, as ’twas
one used by her mother for many years.

On the ray of the picnic, Mary arose at five o’clock, and
while her Aunt was busily engaged setting sponge for her loaf of
rye bread, Mary kneaded down the “potato cake” sponge, set to
142 MARY AT THE FARM

rise the previous evening, now rounded over top of bowl and light
as a feather.

She filled a couple of pans with buns, molded from the dough,
and set them to rise. She then, under her Aunt’s direction, fash-
ioned the “Pretzel” as follows: She placed a piece of the raised
dough on a large, well-floured bake board, rolled it over and over
with both hands until a long, narrow roll or strip was formed
about the width of two fingers in thickness and placed this strip
carefully on the baking sheet, which was similar to the one on
which Aunt Sarah baked rye bread; shaped the dough to form
a figure eight (8) or pretzel, allowing about two inches of space
on either side of baking sheet to allow for raising. She then cut
a piece of dough into three portions, rolled each as thick as a
finger, braided or plaited the three strips together and placed
carefully on top of the figure eight, or pretzel, not meeting by a
space of about two inches. This braided piece on the top should
not be quite as thick as bottom or first piece of the pretzel. She
then rolled three small pieces of dough into tiny strips or rolls the
size of small lead pencils, wound them round and round and
round into small scrolls, moistened the lower side with water to
cause them to adhere, and placed them on the dividing line
between the two halves of the figure eight. She placed an old
china coffee cup without a handle, buttered on outside, in centre
of each half of the figure eight, which kept the pretzel from
spreading over the pan. With a small, new paint brush she
brushed over the top of Pretzel and Buns, a mixture, consisting
of one yolk of egg, an equal quantity of cream or milk (which
should be lukewarm so as not to chill the raised dough) and one
tablespoon of sugar. This causes the cakes, etc., to be a rich
brown when baked, a result to be obtained in no other manner.

When the pretzel was raised and had doubled in size ’twas
baked in a moderately hot oven.

Mary’s surprise and delight may easily be imagined when
Sibylla, on her return from the picnic, handed her the prize she
had won, a two-pound box of chocolates, remarking, “Mary, you
and Aunt Sarah both got a prize—her’s is in the box what Jake’s
got.”

The box on being opened by Aunt Sarah contained a very
pretty, silver-plated soup ladle, the prize offered for the best loaf
of rye bread.
AND BOOK OF RECIPES 143

“Aunt Sarah,” inquired Mary one day, ‘“‘do you think it pays
a housekeeper to bake her own bread?”

“Certainly, it pays, my dear. From a barrel of flour may be
baked three hundred or more one-pound loaves of bread; should
you pay five cents a loaf, the bread which may be made from one
barrel of flour if bought from a bake shop would cost you fifteen
dollars. Now, you add to the cost of a barrel of flour a couple of
dollars for yeast, salt, etc., which altogether would not possibly
be more than ten dollars, and you see the housewife has saved five
dollars. It is true it is extra work for the housewife, but good,

 

 

 

LOAF OF RYE BREAD

wholesome bread is such an important item, especially in a large
family, I should advise the thrifty housekeeper to bake her own
bread and bake less pie and cake, or eliminate less important
duties, to be able to find time to bake bread. From the bread
sponge may be made such a number of good, plain cakes by the
addition of currants or raisins, which are more wholesome and
cheaper than richer cakes.”

“I think what you say is true, Aunt Sarah,” said Mary.

“Frau Schmidt always bakes her own bread, and she tells me
she sets a sponge or batter for white bread, and by the addition
144 MARY AT THE FARM

of Graham flour, cornmeal or oatmeal, always has a variety on
her table with a small expenditure of time and money.”

 

A “BROD CORVEL” OR BREAD BASKET
AND BOOK OF RECIPES 145

CHAPTER XXVIII.
FAITHFUL, SERVICE.

The home-making instinct was so strongly developed in Mary
that her share in the labor of cooking and baking became a pleas-
ure. Occasionally she had failures—what inexperienced cook has
not?—yet they served only to spur her on to fresh efforts. She
had several small scars on her wrist caused by her arm coming
in contact with the hot oven when baking. She laughingly
explained: “(One bar on my arm represents that delicious ‘Brod
Torte’ which Frau Schmidt taught me to bake; the other one I
acquired when removing the sponge cake from the oven which
Uncle John said ‘equaled Aunt Sarah’s’ (which I consider highest
praise), and the third bar I received when taking from the oven
the ‘Lemon Meringue,’ Ralph’s favorite pie, which he pronounced
‘fine, almost too good to eat.’”” Mary was as proud of her scars
as a young, non-commissioned officer of the chevron on his sleeve,
won by deeds of valor.

The lessons Mary learned that summer on the farm while
fill'ng her hope chest and preparing her mind for wifehood were
of inestimable value to her in later years. She learned not only to
bake, brew and keep house, but from constant association with
her Aunt she acquired a self-poise, a calm, serene manner, the
value of which is beyond price in this swift, restless age.

One day, while having a little heart-to-heart talk with Mary,
her Aunt said: “My dear, never allow an opportunity to pass for
doing a kind act. If ever so small, it may cheer some sad, lonely
heart. Don’t wait to do big things. The time may never come.
If only a kind word, speak it at once. Kind words cost so little,
and we should all be more prodigal with them; and to a tired, sad,
discouraged soul, a kind word or act means so very much; and
who is there that has not at some time in life known sorrow and
felt the need of sympathy? Were our lives all sunshine we could
not feel in touch with sorrowing friends. How natural it is for
our hearts to go out in sympathy to the one who says ‘I have suf-
146 MARY AT THE FARM

fered.’ Give to your friend the warm hand-clasp and cheery
greeting which cost us nothing in the giving. ’Tis the little lifts
which help us over stones in our pathway through life. We think
our cross the heaviest when, did we but know the weight of others,
we'd not willingly exchange; and remember Mary, ‘there are no
crown-bearers in Heaven that were not cross-bearers below.’ Have
you ever read the poem, ‘The Changed Cross?’ No? Well, I
will give it to you to copy in your book of recipes. Should you
ever, in future years, feel your cross too heavy to bear, read the
poem. How many brave, cheery little women greet us with a
smile as they pass. But little do we or any one realize that instead
of a song in their hearts the smiles on their lips conceal
troubles the world does not suspect, seeking to forget their own
sorrows while doing kindly acts for others. They are the real
heroes whom the world does not reward with medals for bravery.
‘To stand with a smile upon your face against a stake from which
you cannot get away, that, no doubt, is heroic; but the true glory
is not resignation to the inevitable. To stand unchained, with
perfect liberty to go away, held only by the higher claims of duty,
and let the fire creep up to the heart, that is heroism.’ Ah! how
many good women have lived faithful to duty when ’twould have
been far easier to have died!”

“PAITHFUL OVER A FEW THINGS.”

Matt. xxv: 23.

It may seem to you but a trifle, which you have been called to do;
Just some humble household labor, away from the public view,

But the question is, are you faithful, and striving to do your best,
As in sight of the Blessed Master, while leaving to Him the rest?

It may be but a little corner, which you have been asked to fill;
What matters it, if you are in it, doing the Master’s will?
Doing it well and faithfully, and doing it with your might;

Not for the praise it may bring you, but because the thing is right.

In the sight of man you may never win anything like success;

And the laurel crown of the victor may never your temples press?

If only you have God’s approval, ’twill not matter what else you
miss,

His blessing is Heaven beginning, His reward will be perfect bliss.
AND BOOK OF RECIPES 147

Be faithful in every service, obedient to every call;
Ever ready to do His bidding, whether in great things or small;
You may seem to accomplish little, you may win the praise of
none ;
But be sure you will win His favor, and the Master’s great “Well
Done.”

And when at His blessed coming, you stand at His judgment seat ;

He'll remember your faithful service and His smile will be Oh!
so sweet!

He will bid you a loving welcome, He’ll make you to reign for aye,

Over great things and o’er many, with Him, through eternal day.

“DHE CHANGED CROSS.”

It was a time of sadness, and my heart,
Although it knew and loved the better part,
Felt wearied with the conflict and the strife,
And all the needful discipline of life.

And while I thought on these as given to me,
My trial tests of faith and love to be,

It seemed as if I never could be sure

That faithful to the end I should endure.

And thus, no longer trusting to His might,

Who says, ““We walk by faith and not by sight” ;
Doubting and almost yielding to despair,

The thought arose—My cross I cannot bear.

Far heavier its weight must surely be
Than those of others which I daily see;
.Oh! if I might another burden choose,
Methinks I should not fear my crown to lose.

A solemn silence reigned on all around,

F’en nature’s voices uttered not a sound;
The evening shadows seemed of peace to tell,
And sleep upon my weary spirit fell.
148

MARY AT THE FARM

A moment’s pause and then a heavenly light
Beamed full upon my wondering, raptured sight;
Angels on silvery wings seemed everywhere,

And angels’ music filled the balmy air.

Then One more fair than all the rest to see—
One to whom all.the others bowed the knee—
Came gently to me as I trembling lay,

And, “Follow Me!” He said, “I am the Way.”

Then speaking thus, He led me far above,
And there, beneath a canopy of love,

Crosses of divers shapes and sizes were seen,
Larger and smaller than my own had been.

And one there was, most beauteous to behold,
A little one, with jewels set in gold;

Ah! this methought, I can with comfort wear,
For it will be an easy one to bear.

And so, the little cross I quickly took,

But all at once, my frame beneath it shook;
The sparkling jewels fair were they to see,
But far too heavy was their weight for me.

“This may not be,” I cried, and looked again
To see if there was any here could ease my pain;
But one by one I passed them slowly by,

Till on a lovely one I cast my eye.

Fair flowers around its sculptured form entwined,
And grace and beauty seemed in it combined;
Wondering, I gazed and still I wondered more,
To think so many should have passed it o’er.

But Oh! that form so beautiful to see,

Soon made its hidden sorrows known to me;
Thorns lay beneath those flowers and colors fair;

Sorrowing, I said. “This cross I may not bear.”
AND BOOK OF RECIPES 149

And so it was with each and all around,

Not one to suit my need could there be found;
Weeping, I laid each heavy burden down,

As my guide gently said: “No cross, no crown.”

At length to him I raised my saddened heart,
He knew its sorrows, bid its doubts depart;
“Be not afraid,” He said, “but trust in Me,
My perfect love shall now be shown to thee.”

And then with lightened eyes and willing feet,
Again I turned my earthly cross to meet ;
With forward footsteps, turning not aside
For fear some hidden evil might betide.

And there, in the prepared, appointed way,
Listening to hear, and ready to obey,

A cross I quickly found of plainest form,
With only words of love inscribed thereon.

With thankfulness, I raised it from the rest,
And joyfully acknowledged it the best;

The only one of all the many there

That I could feel was good for me to hear.

And while I thus my chosen one confessed,
I saw a heavenly brightness on it rest;
And as I bent my burden to sustain,

I recognized my own old cross again.

But, oh! how different did it seem to be!
Now I had learned its preciousness to see ;
No longer could I unbelievingly say:
“Perhaps another is a better way.”

Oh, no! henceforth my own desire shall be

That He who knows me best should choose for me,
And so whate’er His love sees good to send,

J’ll trust its best, because He knows the end.
150 ) MARY AT THE FARM

And when that happy time shall come
Of endless peace and rest,

We shall look back upon our path
And say: “It was the best.”
AND BOOK OF RECIPES 151

CHAPTER XXIX.
MARY, RALPH, JAKE AND SIBYLLA VISIT THE ALLENTOWN FAIR.

Late in September Jake and Sibylla drove to the Allentown
Fair. It was “Big Thursday” of Fair week. They started
quite early, long before Ralph Jackson, who had come from the
city the day previous, to take Mary to the Fair, had arisen.

 

 

 

 

SECOND CHURCH BUILDING
Sheltered Liberty Bell, 1777-78. Photographed from the print of an old
wood cut used in a German newspaper in the year 1840

Mary, while appreciating Sibylla’s good qualities, never failed
to be amused at her broad “Pennsylvania German” dialect.

The morning of the “Fair,” Mary arose earlier than usual to
allow Sibylla and Jake to get an early start, as it was quite a dis-
tance from the farm to the Fair grounds. As they were about
to drive away, Sibylla, alighting from the carriage, said, “I forgot
152 MARY AT THE FARM

my ‘Schnupftuch.’” Returning with it in her hand, she called, as
she climbed into Jake’s buggy, “Gut-by, Mary, it looks fer rain.”

“Yes,” said Jake, “I think it gives rain before we get back
yet. The cornfodder in the barn this morning was damp like it
had water on it.”

And said Mary, “The fragrance of the flowers was particu-
larly noticeable early this morning.” Jake, as it happened, was
no false prophet. It did rain before evening.

Later in the day, Mary and Ralph drove to a near-by town,
leaving horse and carriage at the hotel until their return in the
evening, and boarded a train for Allentown. On arriving there,
they decided to walk up Hamilton Street, and later take a car out
to the Fair grounds. As they sauntered slowly up the main street,
Mary noticed a small church built between two large department
stores and stopped to read_a tablet on the church, which informed.
the passerby that “this is to commemorate the concealment of the
Liberty Bell during the Revolutionary War. This tablet was.
erected by the Liberty Bell Chapter of the Daughters of the Rev-
olution.” ;

The First Zion’s Reformed Church was founded in 1762. In.
front of the Church a rough block of granite, erected to the
memory of John Jacob Mickley, contained the following inscrip-
tion: “In commemoration of the saving of the Liberty Bell from :
the British in 1777. Under cover of darkness and with his farm
team, he, John Mickley, hauled the Liberty Bell from Independ-
ence Hall, Philadelphia, through the British lines, to Bethlehem,
where the wagon broke down. The Bell was transferred to:
another wagon, brought to Allentown, placed beneath the floor of |
the Second Church building of Zion’s Reformed Church, where it '
remained secreted nearly a year. This tablet was placed by the:
order of the Assembly of the Commonwealth of Pennsylvania,
June 2nd, 1907, under the auspices of the Pennsylvania Daughters
of the Revolution.”

This was all very interesting to a girl who had been born and
reared in Philadelphia; one who in earliest childhood had been
taught to love and venerate the “old Bell.”

Ralph was quite as interested in reading about the old Bell as
was Mary, and said: “Did you know that the City of Philadel-
phia purchased the State House property, which included the
Bell, in 1818, in consideration of the sum of seventy thousand
AND BOOK OF RECIPES 153

dollars? No building is ever to be erected on the ground inside
the wall on the south side of the State House, but it is to remain
a public green and walk forever?”

1) y aa

 

“No,” replied Mary, “I did not know that. I don’t think we
will see anything of greater interest than this at the Fair.”

“T understand,” said Ralph, “this is the third church building
10
154 MARY AT THE FARM

built on this site, where the original church stood in which the
Bell was secreted.”

Mary, possessing a fair share of the curiosity usually attrib-
uted to the “female of the species,” on noticing the church door
standing ajar, asked Ralph to step inside with her, thinking to
find the caretaker within; but no one was visible. A deep silence
reigned in the cool, dim interior of the House of God.

One could almost feel the silence, ’twas so impressive. Slowly
they walked up the wide church aisle and stood before the quaint
baptismal font. A stray sunbeam glancing through one of the
beautiful, variously-colored memorial windows, lighted up the pic-
tured saint-like faces over the chancel, making them appear as if
imbued with life. Mary softly whispered to Ralph, as if loath to
profane the sacredness of the place by loud talking, “I seem to
hear a voice saying, ‘The Lord is in His holy temple.’” Quietly
retracing their steps, they, without meeting any one, emerged
into the bright sunlight and were soon in the midst of the turmoil
and traffic incident to the principal business street of a city.

The young folks boarded a trolley and in a short time reached
the Fair grounds, which offered many attractions to Ralph as
well as Mary. The latter was interested in the fine display of
needlework, fruits, flowers and vegetables of unusual size. Aunt
Sarah’s bread won a prize. A blue ribbon attached to Frau
Schmidt’s highly-prized, old-fashioned, patchwork quilt, showed
it to be a winner. Ralph, being interested in the pens of fancy
chickens, prize cattle, etc., Mary reluctantly left the. woman’s
department of fancywork, and other interesting things, and accom-
panied him. On their way to the outlying cattle sheds they noticed
two lovers sitting on a bench. Upon a second glance they were
convinced that it was Jake and Sibylla. Jake, beaming with hap-
piness, said, “Sibylla vos side by me yet?” ‘They were busily
engaged eating a lunch consisting of rolls with hot ‘‘weiners”
between the two halves, or, as Jake called them, “Doggies,”
munching pretzels and peanuts between sips of strong coffee, both
supremely happy. A yearly visit to the Allentown Fair on “Big
Thursday,” was the event in their dull, prosaic lives.
 

 

DURHAM CAVE
AND BOOK OF RECIPES 155

CHAPTER XXX.
FRITZ SCHMIDT EXPLORES DURHAM CAVE.

It appeared to be nothing new for Fritz Schmidt to get into
trouble; rather the contrary. One day in early Fall, after the first
frost, he, in company with a number of boys, drove to Durham.
not many miles distant from his home, in search of persimmons.
the crop of which, on account of the severity of the preceding
winter, old farmers had predicted would be exceedingly heavy.

Fritz did not tell the boys of his intention to explore a cave
which he had been told was in the neighborhood, thinking it would
be a good joke to explore the cave first, then tell the boys later
of his adventure.

The old gentleman from whom Fritz gained his information
relative to the cave aroused the boy’s curiosity by saying, “Very
many years ago, a skeleton was found in Durham cave and one
of the bones, on examination, proved to be the thigh bone of a
human being. How he came there, or the manner of his death,
was never known.” A large room in the cave is known as “Queen
Esther’s Drawing Room,” where, tradition has it “Queen Esther,”
or Catharine Montour, which was her rightful name, at one time
inhabited this cave with some of her Indian followers.

Fritz accidentally stumbled upon the mouth of the cave.
None of the other boys being in sight, Fritz quickly descended into
the cave, which was dark as night. By lighting a second match
as quickly as one was burned, he explored quite a distance, when,
accidentally dropping his box of matches, the burning match in
his hand, at the same moment, flickered faintly, then went out,
leaving Fritz in darkness. Imagine the feelings of the boy, as he
groped unsuccessfully on the floor of the cavern for the lost match
box. Finally, he gave up in despair. Fritz was not a cowardly
boy, but while searching for the matches, he, without thinking, had
turned around several times, lost his bearings and knew not in
which direction to go to reach the opening of the cave. He heard
strange noises which he imagined were bats flopping their wings.
156 MARY AT THE FARM

There appeared to be something uncanny about the place, and
Fritz devoutly wished himself out in the sunshine, when a quota-
tion he had frequently heard his father use came into his mind:
“More things are wrought by prayer than this world dreams of.”
So Fritz knelt down and prayed as he had been taught to pray at
his mother’s knee, but more earnestly than he had ever prayed
before in his life, that God would help him find his way out of the
cave, believing that his prayer would be answered. And who shall
say it was not answered? For, stumbling onward in the dark-
ness, not knowing if he were coming toward the cave’s entrance
or going in the opposite direction, he eventually hailed with joy a
faint streak of light which he followed, and it soon brought him to
the mouth of the cave. He was surprised on joining his compan-
ions to find they had not been alarmed at his absence. He had
been in the cave only thirty minutes, but to him it had seemed
hours. Fritz says to this day he has a horror of Durham Cave
or “The Devil’s Hole,” as it was formerly called.
 

 

 

THE WOODLAND STREAM
AND BOOK OF RECIPES 157

CHAPTER XXXI.
MARY'S MARRIAGE.

His vacation ended, after a busy season at the farm, Ralph
Jackson returned to his work in the city, strong and robust. He
had acquired. the coat of tan which Mary’s Uncle had predicted.
Physically strong as the “Cave Man” of old, he felt capable of
moving mountains, and as was natural, he being only a human
man, longed for the mate he felt God had intended should one
day be his, as men have done since our first gardener, Adam, and
will continue to do until the end of time.

When visiting the farm, an event which occurred about every
two weeks, Ralph constantly importuned Mary to name an early
day for their marriage.

Mary, with a young girl’s impulsiveness, had given her heart
unreservedly into the keeping of Ralph Jackson, her first sweet-
heart. Mary was not naturally cold or unresponsive, neither was
she lacking in passion. She had had a healthy girlhood, and a
wholesome home life. She had been taught the conventional
ideals of the marriage relations that have kept the race strong
throughout the centuries. Mary possessed great strength of
character and fine moral courage. Frequently, not wishing to
show her real feeling for the young man; too well poised to be
carried off into the wrong channel, defended and excused by many
over-sentimental and light-headed novelists of the day, she some-
times appeared almost indifferent to the impetuous youth with
warm, red blood leaping in his veins, who desired so ardently to
possess ler.

Mary’s Aunt had taught her the sanctity of parenthood, also
that women are not always the weaker sex. There are times
when they must show their superiority to “mere man” in being the
stronger of the two, mentally if not physically, and Ralph Jackson
knew when he called Mary “wite” she would endow him with all
the wealth of her pure womanhood, sacredly kept for the clean-
‘158 MARY AT THE FARM

souled young man, whose devotion she finally rewarded by prom-
ising to marry him the second week in October.

Sibylla Linsabigler, a good but ignorant girl, accustomed to
hearing her elder brothers speak slightingly regarding the sanctity
of love and marriage, was greatly attached to Mary, whom she
admired exceedingly, and looked up to almost as a superior being.
She unconsciously imitated many of Mary’s ways and mannerisms,
and sought to adopt her higher ideals of life and standard of
morals.

One Sunday, as Jake Crouthamel was spending the evening
with Sibylla, as was his usual custom, he attempted some slight
familiarity, which annoyed Sibylla greatly. Jake, noticing the
young girl’s displeasure at his action, remarked, “I think me
Sibylla, you are stuck up yet” (a grave fault in the Bucks County
farm hand’s opinion).

“No, Chake,” Sibylla replied, “I ain’t, but Mary, she say a
man gives a girl more respect what keeps herself to herself before
she is married, and I lofe you Chake and want that you respect
me if we marry.”

Fritz and Elizabeth Schmidt, on hearing the news of Mary’s
approaching nfarriage, promptly begged the privilege of decorat-
ing the old farm house parlor for the expected ceremony. They
scoured the surrounding woods and countryside for decorations ;
along old stone fences and among shrubbery by the roadside they
gathered large branches of Bitter Sweet. Its racemes of orange-
colored fruit, which later in the season becomes beautiful, when
the orange gives place to a brilliant red, the outer covering of the
berry turns back upon the stems, forming one of the prettiest pic-
tures imaginable in late Autumn, They also gathered branches
of feathery wild clematis, which, after the petals had fallen,
resembled nothing so much as a cluster of apple seeds, each seed
tipped with what appeared like a tiny osprey feather. From the
woods near the farm they gathered quantities of trailing ground
pine and rainbow-tinted leaves from the numerous brilliant scarlet
and yellow maples, which appeared brighter in contrast to the
sober-hued trees of shellbark, oak and chestnut.

The wedding gifts sent to Mary were odd, useful and numer-
ous. The Campfire Girls, to whom she became endeared, gave
her a “Kitchen Shower,” consisting of a clothes basket (woven by
an old basketmaker from the willows growing not far distant),
 

POLLY SCHMIDT
AND BOOK OF RECIPES 159

filled to overflowing with everything imaginable that could possi-
bly be useful to a young housekeeper, from the half dozen neatly-
hemmed linen, blue ribbon tied, dish clothes, to really handsome
embroidered articles from the girls to whom she had given
instructions in embroidery during the past summer.

Sibylla’s wedding present to Mary was the work of her own
strong, willing hands, and was as odd and original as useful. "T'was
a “door mat” made from corn husks, braided into a rope, then
sewed round and round and formed into an oval mat. Mary
laughingly told Sibylla she thought when ’twas placed on her
kitchen doorstep she’d ask every one to please step over it, as it
was too pretty to be trod on, which greatly pleased the young girl,
who had spent many hours of loving thought and labor on the
simple, inexpensive gift.

Mary received from Professor Schmidt a small but excellent
copy of one of the world’s most famous pictures, “The Night
Watch,” painted by Rembrandt, in 1642.

“My dear,” said the old Professor, “I saw what was said to be
the original of this painting, the property of Queen Wilhelmina of
Holland, at the St. Louis Exposition in 1904. It was in a small,
separate building. The size of the picture was fifteen feet by
twenty feet. It is the largest and best known of Rembrandt’s
works. It acquired the wrong title of ‘Night Watch’ in a period
when, owing to the numerous coats of varnish and the effect of
smoke and dust, it had gotten so dark in appearance that only the
most lucid parts could be discerned. Nowadays, nobody doubts
that the light falling from the left on the boisterous company is
that of the sun. The musketeers are remarching out of the high
archway of their hall, crossing the street in front of it, and going
up a bridge. The architecture of the building is a product of
Rembrandt’s imagination. The steps, also, which we see the men
descending, were put there simply to make those at the back show
out above those in the front ranks. The march out was to be
above all a portrait group. Sixteen persons had each paid their
contributions, a hundred guilders on the average, to have their
likenesses transmitted to posterity, and every one of them was
therefore to be fully visible.”

“It is certainly a wonderful picture,” said Mary, “and while I
have seen few pictures painted by old masters, I think, even with
my limited knowledge of art, I cannot fail to appreciate this ex-
160 MARY AT THE FARM

cellent copy, and I thank you heartily, Professor, and shall always
be reminded of you when I look at this copy of a great work.”

Mary would not go empty-handed to Ralph at her marriage.
Her “hope chest” in the attic was full to overflowing, and quite
unique in itself, as it consisted of an old, in fact ancient, wooden
dough-tray used in times past by Aunt Sarah’s grandmother.
Beside it stood a sewing table, consisting of three discarded broom
handles supporting a cheese-box cover, with wooden cheese-box
underneath for holding Mary’s sewing; stained brown and cre-
tonne lined. Mary valued it as the result of the combined labor of
herself and Ralph Jackson. A roll of new, home-made rag carpet,
patchwork quilts and “New Colonial” rugs, jars of fruit, dried
sweet corn, home-made soap, crocks of apple butter, jellies, jams
and canned vegetables all bore evidence of Mary’s busy Summer
at the farm.

The day of Mary’s marriage, the twelfth of October, dawned
clear and bright, sunshine warm as a day in June. In the centre
of the gayly-decorated old farm house parlor, wearing a simple,
little, inexpensive dress of soft, creamy muslin, we find Mary
standing beside Ralph, who is looking supremely satisfied and
happy, although a trifle pale and nervous, listening to the solemn
words of the minister. Ralph’s “I will” sounded clearly and dis-
tinctly through the long room. Mary, with a sweet, serious, far-
away look in her blue eyes, repeated slowly after the minister, “I
promise to love, honor and”—then a long pause. She glanced
shyly up at the young man by her side as if to make sure he was
worth it, then in a low, clear tone, added, “obey.”

Ralph Jackson certainly deserved the appellation “Cave Man”
given him by Fritz Schmidt. He was considerably more than six
feet in height, with broad, square shoulders, good features, a clear
brain and a sound body. He had never used intoxicants of any
description. He sometimes appeared quite boyish in his ways, for
on account of his matured look and great size he was frequently
judged to be older than he really was.

Aunt Sarah had provided a bounteous repast for the few
friends assembled, and while looking after the comfort of her
guests tears dimmed the kindly, gray eyes at the thought of part-
ing from Mary.

Small Polly Schmidt, as flower girl at the wedding, was so
excited she scarcely knew if she should laugh or cry, and finally
AND BOOK OF RECIPES 161

compromised by giving Mary what she called a “bear hug,” much
to Mary’s amusement. Fritz gravely said: “Allow me to con-
gratulate you, Mr. Jackson,” and turning to Mary, “I wish you a
beautiful and happy life, Mrs. Jackson.” Mary blushed becom-
ingly on hearing her new name for the first time.

Bidding farewell to friends, Mary and Ralph, accompanied by
her Uncle, were driven by “Chake”-to the depot in a near-by town,
where they boarded the train for the little, newly-furnished home
in the suburbs of Philadelphia, the deed of which was Mary’s
wedding gift from her Uncle, in appreciation of her faithful serv-
ice on the farm during the summer and for the brightness she had
brought into his life and the lives of those with whom she had
come in contact, as every one at the farm had felt the captivating
charm and winning sweetness of the young girl.

As the train came in sight, the old gentleman, in a voice husky
with emotion, bade the young couple, just starting the journey of
life together, an affectionate farewell, and repeated solemnly,
almost as a benediction, “Es Salamu Aleikum.”

 
MARY’S
COLLECTION OF RECIPES

Pa Pectetestoctetestestestestes!
Wiealeoseeroccoecooleeseeleeleeleeee

SMALL ECONOMIES, “LEFT-OVERS” OR “IVERICH BLEIBST”

AS AUNT SARAH CALLED THEM.

“The young housewife,” said Aunt Sarah to Mary, in a little
talk on small economies in the household, “should never throw
away pieces of hard cheese. Grate them and keep in a cool, dry
place until wanted, then spread lightly over the top of a dish of
macaroni, before baking; or sprinkle over small pieces of dough
remaining after baking pies, roll thin, cut in narrow strips like
etraws, and bake light brown in a hot oven, as ‘Cheese Straws.’ ”

Wash and dry celery tips in oven, and when not wished for
soup they may be used later for seasoning. The undesirable outer
leaves of a head of lettuce, if fresh and green, may be used if cut
fine with scissors, and a German salad dressing added. The heart
of lettuce should, after washing carefully, be placed in a piece
of damp cheese cloth and put on ice until wanted, then served at
table “au natural,” with olive oil and vinegar or mayonnaise dress-
ing to suit individual taste. Should you have a large quantity of
celery, trim and carefully wash the roots, cut them fine and add to
soup as flavoring. Almost all vegetables may be, when well
cooked, finely mashed, strained, and when added to stock, form a
nourishing soup by the addition of previously-cooked rice or
barley. Add small pieces of meat, well-washed bones cut from
steaks or roasts, to the stock pot. Small pieces of ham or bacon
(left-overs), also bacon or ham gravy not thickened with flour
may be used occasionally, when making German salad dressing
 

 

 

AN OLD FASHIONED BUCKS COUNTY BAKE OVEN
AND BOOK OF RECIPES 163

for dandelion, endive, lettuce or water cress, instead of frying
fresh pieces of bacon.

It is a great convenience, also economical, to keep a good
salad dressing on hand, and when the white of an egg is used,
the yolk remaining may be added at once to the salad dressing
(previously prepared). Mix thoroughly, cook a minute and stand
away in a cool place. Young housekeepeys will be surprised at
the many vegetables, frequently left-overs, from which appetizing
salads may be made by the addition of a couple tablespoonfuls of
mayonnaise, besides nut meats, lettuce, watercress, celery and
fruit, all of which may be used to, advantage. A good potato
salad is one of the cheapest and most easily prepared salads. A
German dressing for dandelions, lettuce or potatoes may be pre-
pared in a few minutes by adding a couple of tablespoonfuls of
salad dressing (which the forehanded housewife will always keep
on hand) to a little hot ham or bacon gravy. Stirring it while hot
over the salad and serving at once.

A cup of mashed potatoes, left over from dinner, covered and
set aside in a cool place, may be used the next day, with either
milk or potato water, to set a sponge for “Dutch Cake” or cinna-
mon buns with equally good results as if they had been freshly
boiled (if the potatoes be heated luke-warm and mashed through
a sieve) ; besides the various other ways in which cold boiled pota-
tues may be used.

Fruit juices or a couple tablespoonfuls of tart jelly or pre-
served fruit may be added to mincemeat with advantage. House-
wives should make an effort to give their family good, plain, nour-
ishing, wholesome food. The health of the family depends so
largely on the quality of food consumed. When not having time,
strength or inclination to bake cake, pies or puddings, have instead
good, sweet, home-made bread and fruit; if nothing else, serve
stewed fruit or apple sauce. Omit meat occasionally from the bill
of fare and serve instead a dish of macaroni and cheese and fruit
instead of other dessert. Serve a large, rich, creamy rice pudding
for the children’s lunch. When eggs are cheap and plentiful make
simple custards, old-fashioned cornmeal puddings, tapioca, bread
puddings and gelatine with fruits. These are all good, whole-
some, and not expensive, and in Summer may be prepared in the
cool of the early morning with small outlay of time, labor or
money. Plan your housework well the day before and have
164 MARY AT THE FARM

everything in readiness. ‘The pudding may be placed in the oven
and baked while preparing breakfast, economizing coal and the
time required for other household duties.

Every wife and mother who does her own housework and
cooking these days (and their number is legion) knows the satis-
faction one experiences, especially in hot weather, in having dinner
and luncheon planned and partly prepared early in the morning
before leaving the kitchen to perform other household tasks.

Another small economy of Aunt Sarah’s was the utilizing of
cold mashed potatoes in an appetizing manner. The mashed pota-
toes remaining from a former meal were put through a small fruit
press or ricer to make them light and flaky. ‘To one heaped cup
of mashed potatoes (measured before pressing them through fruit
press) she added 34 cup of soft, stale bread crums, %4 cup of
flour sifted with 14 teaspoonful of baking powder. Mix in lightly
with a fork yolk of one egg, then the stiffly beaten white, seasoned
with salt and a little minced onion or parsley, or both. With well-
floured hands she molded the mixture into balls the size of a
shelled walnut, dropped into rapidly boiling water and cooked
them uncovered from 15 to 20 minutes, then skimmed them from
the water and browned in a pan with a little butter and served on
platter with meat, a pot roast or beef preferred. From the above
quantity of potatoes was made five potato balls.

Po Postetestetestestestestesteem
BoserSorcoscoeloacessorreeretseise

THE MANY USES OF STALE BREAD

Never waste stale bread, as it may be used to advantage in
many ways. ‘The young housewife will. be surprised at the many
good, wholesome and appetizing dishes which may be made from
stale bread, with the addition of eggs and milk.

Take a half dozen slices of stale bread of equal size and place
in a hot oven a few minutes to become crisped on the outside so
they may be quickly toasted over a hot fire, a delicate brown. But-
ter them and for breakfast serve with a poached egg on each slice.

A plate of hot, crisp, nicely-browned and buttered toast is
always a welcome addition to the breakfast table.

Serve creamed asparagus tips on slices of toast for luncheon.

The economical housewife carefully inspects the contents of
her bread box and refrigerator every morning before planning her
AND BOOK OF RECIPES 165

meals for the day, and is particular to use scraps of bread and left-
over meat and vegetables as quickly as possible. Especially is
this necessary in hot weather. Never use any food unless per-
fectly sweet and fresh. If otherwise, it is unfit for use.

Loaves of bread which have become stale can be freshened
if wrapped in a damp cloth for a few minutes, then remove and
place in a hot oven until heated through.

For a change, toast slices of stale bread quite crisp and serve
a plate of hot, plain toast at table, to be eaten broken in small
pieces in individual bowls of cold milk. Still another way is to
put the stiffly-beaten white of an egg on the centre of a hot, but-
tered slice of toast, carefully drop the yolk in the centre of the
beaten white and place in hot oven a few minutes to cook. Serve
with a bit of butter on top, season with pepper and salt. Serve
at once.

Another way to use stale bread is to toast slices of bread,
spread with butter, pour over 1 cup of hot milk, in which has
been beaten 1 egg and a pinch of salt. Serve in a deep dish. Or
a cup of hot milk may be poured over crisply-toasted slices of but-
tered bread, without the addition of an egg.

Poste tetetestestestestectester’s
Rorgocgocdoadonsocsecsecceclocloele-

“BROD GRUMMELLA”

In a bowl containing 1 cup of soft bread crumbs pour 1 cup
of sweet milk, then add the slightly-beaten yolks of three eggs, a
little pepper and salt, then the stiffly-beaten whites of the three
eggs. Place ina frypan a tablespoonful of butter and 1 of lard or
drippings; when quite hot pour the omelette carefully in the pan.
When it begins to “set” loosen around the edges and from the bot-
tom with a knife. When cooked turn one side over on the other
half, loosen entirely from the pan, then slide carefully on a hot
platter and serve at once. Garnish with parsley.

Qersorgorso-esoesoresserseeioeioete
CROUTONS AND CRUMBS

Still another way is to make croutons. Cut stale bread into
small pieces, size of dice, brown in hot oven and serve with soup
instead of serving crackers. Small pieces of bread that cannot be
166 MARY AT THE FARM

used otherwise should be spread over a large pan, placed in a
moderate oven and dried until crisp. They may then be easily
rolled fine with a rolling-pin or run through the food chopper and
then sifted, put in a jar, stood in a dry place until wanted, but not
in an air-tight jar. ‘Tie a piece of cheesecloth over the top of jar.
These crumbs may be used for crumbing eggplant, oysters, veal
cutlets or croquettes. Ali should be dipped in beaten white of
eggs and then in the crumbs, seasoned with salt and pepper, then
floated in a pan of hot fat composed of 2/3 lard and 1/3 suet. All
except veal cutlets. "They should be crumbed, not floated in deep
fat, but fried slowly in a couple tablespoonfuls of butter
and lard.

Also fry fish in.a pan of hot fat. Shad is particularly fine,
prepared in this manner (when not baked). Cut in small pieces,
which when breaded are floated in hot fat. If the fat is the right
temperature when the fish is put in, it absorbs less fat than when
fried in a small quantity of lard and butter.

orlestereslersoetoatootostersoste
“ZWEIBACH”

Cut wheat bread in slices not too thin. Place in a warm, not
hot, oven, and allow it to remain until thoroughly dry and crisp.
Place in a toaster or a wire broiler over a hot fire and toast a
golden brown and allow it to remain in the oven until toasted.
Keep in cool place until used. Zweibach is considered more
wholesome than fresh bread.

oreehorsecterseosoetersnegortonte
“GERMAN” EGG BREAD

Cut stale bread into slices about 34 inch thick. Cut slices
in half, and soak for a few minutes, turning frequently, in the fol-
lowing mixtures: 1 pint of sweet milk, 3 eggs, 1 teaspoonful flour
mixed smooth with a little of the cold milk and a pinch of salt.
Fry half dozen slices of thinly-sliced bacon in a pan. Put bacon,
when fried, in oven to keep hot. Dip the slices of soaked bread in
fine, dried bread crumbs and fry quickly in the bacon fat (to which
has been added one tablespoon of butter) to a golden brown.
Serve at once on the same platter with the bacon, or instead of
AND BOOK OF RECIPES 167

using bacon fat, fry the crumbed bread in sweet drippings, or a
tablespoonful each of lard and butter. This is an appetizing and
wholesome breakfast or luncheon dish, served with a tart jelly,
either currant or grape.

Coctestostostoctostectestoctec ont
Woe soecoereecoereeleecescoeleoleole

CREAMED TOAST

Partly fill a large tureen with slices of crisply-browned and
buttered toast. (Slices of bread which have become dry and hard
may be used for this dish.) When ready to serve, not before,
pour over the toasted slices 1 quart of hot milk to which 1 tea-
spoonful of flour or cornstarch has been added, after being mixed
smoothly with a little cold milk or water and cooked a few min-
utes until thick as cream. Add also a pinch of salt.

If milk is not plentiful, prepare one pint of milk and dip each
slice of toasted bread quickly in a bowl of hot water; place in a
deep dish and quickly pour over the hot milk, to which a table-
spoonful of butter has been added, and serve at once.

Qoegorsersoeseesoosoesoeroocercoege
BREAD AND ROLLS

Bread, called the “Staff of Life,” on account of its nutritive
value, should head the list of foods for human consumption. Bread
making should stand first in the “Science of Cooking,” as there is
no one food upon which the comfort, health and well-being of the
average family so largely depends as upon good bread. There is
absolutely no reason why the housewife of the present day should
not have good, sweet, wholesome, home-made bread, if good yeast,
good flour and common-sense are used. The milk or water used to
mix with flour for making bread sponge should be lukewarm. If
too hot, the loaves will be full of holes and coarse grained. If too
cold the bread, chilled, will not rise as it should have done had the
liquid used been the right temperature. Good bread may be made
by using milk, potato water or whey (drained from thick sour
milk), and good bread may be made by simply using lukewarm
water. I prefer a mixture of milk and water to set sponge. Milk
makes a fine-grained, white bread, but it soon dries out and be-
comes stale. Bread rises more slowly when milk is used. When
168 MARY AT THE FARM

mashed potatoes are used, the bread keeps moist a longer time.
Should you wish extra fine, white, delicate bread, add one cup of
sweet cream to the liquid when setting sponge. When milk is used
the dough is slower in rising, but makes a creamy-looking and
fine-flavored bread. When one Fleischman yeast cake is used in
any recipe the ordinary half-ounce cake of compressed yeast is
intended, twenty-eight cakes in a pound. ‘These are usually kept
in a large refrigerator in a temperature of 44 degrees and should
not be kept longer in the home than three days in Summer or six
days in Winter, and should always be kept in a cool place until
used, if the cook would have success when using.

Use the best hard, Spring wheat flour obtainable for baking
bread, or any sponge raised with yeast, as this flour contains a
greater quantity of gluten and makes bread of high-nutritive value.

Winter wheat may be used for cake-making and for baking pas-
try with excellent results, although costing less than Spring wheat.

Always sift flour before using, when setting sponge for bread.
When mixing sponge use one quart liquid to about three pounds of
flour. “Aunt Sarah” always cut several gashes with a sharp knife
on top of loaves when ready to be placed in oven. She also made
several cuts across the top of loaves with a hot knife when set to
rise to allow gas to escape. If an impression made on a loaf of
bread with the finger remains, the bread is light. If the dent dis-
appears, then the loaf is not light enough to be placed in the oven;
give it more time to rise. An experienced cook, noted for the
excellence and size of her loaves of bread, said she always inverted
a pan over the pan containing loaves of bread when set to rise, and
allowed the bread to remain covered after being placed in the
oven. Loaves will rise to a greater height if this is done. Remove
the covering to allow loaves to brown a short time before taking
them from the oven. “Aunt Sarah” frequently placed four loaves
in her large roasting pan, covered the pan, when set to rise, and
allowed the cover to remain until loaves were nearly baked. She
brushed the top and sides of loaves with melted butter when set to
rise to allow of their being broken apart easily. A more crusty
loaf is secured by placing each loaf singly in medium-sized bread
tins.

Aunt Sarah considered Fleischman’s compressed yeast the
best commercial yeast in use, both quick and reliable, but thought
better bread was never made than that made by her mother, as
AND BOOK OF RECIPES 169

she had been taught to make it in years past, by the old-fashioned
and slower “sponge method.” She was invariably successful in
making sweet, wholesome bread in that manner. She used home-
made potato yeast or “cornmeal yeast cakes,” under different
names, always with good results.

Good bread may be made either by the old-fashioned “sponge”
method or “straight.” Sponge method consists of a batter mixed
from liquid yeast (usually home-made potato yeast is used) and
a small part of the flour required for making the bread. This
batter was usually set to rise at night and mixed up in the centre
of a quantity of flour, in an old-fashioned wooden dough tray.
The following morning enough flour was kneaded in to form a
dough, and when well-raised and light, this dough was formed
into loaves and placed in pans for the final rising. The more
easily and more quickly made “straight” dough, when using
Fleischman’s compressed yeast, is mixed in the morning and all
the ingredients necessary are added at one time. It is then set to
rise and, when the dough has doubled in bulk, it is kneaded down
and when risen to once and half its size, shaped into loaves, placed :
in pans to rise and, when risen to top of pans, bake.

Better bread may be made from flour not freshly milled.
Flour should be kept in a dry place; it improves with moderate
age. Stand flour in a warm place to dry out several hours before
using if you would have good bread.

When baking bread the heat of the oven should not be too
great at first, or the outside of the bread will harden too quickly

gand inside the loaves will not be thoroughly baked before the
crust is thick and dark. The temperature of the oven and time
required for baking depend upon the size of the loaves, yet the
bread should be placed in rather a quick oven, one in which the
loaves should brown in about fifteen minutes, when the heat may
be reduced, finishing the baking more slowly.

Small biscuits and rolls can stand a much hotter oven and
quicker baking than large loaves, which must be heated slowly,
and baked a longer time. A one-pound loaf should bake about
one hour. On being taken from the oven, bread should be placed
on a sieve, so that the air can circulate about it until it is thor-
oughly cooled. In the Farmers’ Bulletin we read: “The light-
ness and sweetness depend as much on the way bread is made as

on the materials used.” ‘The greatest care should be used in pre-
f
170 MARY AT THE FARM

paring and baking the dough and in cooking and keeping the
finished bread. Though good housekeepers agree that light, well-
raised bread can readily be made, with reasonable care and atten-
tion, heavy, badly-raised bread is unfortunately very common.
Such bread is not palatable and is generally considered to be
unwholesome, and probably more indigestion has been caused by it
than by any other badly-cooked food. As compared with most
meats and vegetables, bread has practically no waste and is very
completely digested, but it is usually too poor in proteins to be fit-
tingly used as the sole article of diet, but when eaten with due
quantities of other food, it is invaluable and well deserves its title
of “Staff of Life.”

When the housewife “sets” bread sponge to rise over night,
she should mix the sponge or dough quite late, and early in the
morning mold it at once into shapely-looking loaves (should the
sponge have had the necessary amount of flour added the night
before for making a stiff dough).

Being aware of the great nutritive value of raisins and dried
currants, Aunt Sarah frequently added a cup of either one or the
other, well-floured, to the dough when shaping into loaves for the
final rising.

Aunt Sarah frequently used a mixture of butter and lard
when baking on account of its being more economical, and for the
reason that a lesser quantity of lard may be used; the shortening
qualities being greater than that of butter. The taste of lard was
never detected in her bread or cakes, they being noted for their
excellence, as the lard she used was home-rendered, almost as
sweet as dairy butter, free from taste or odor of pork. She always
beat lard to a cream when using it for baking cakes, and salted it
well before using, and I do not think the small quantity used could
be objected to on hygienic principles.

I have read “bread baking” is done once every three or four
weeks, no oftener, in some of the farm houses of Central Europe,
and yet stale bread is there unknown. Their method of keeping
bread fresh is to sprinkle flour into a large sack and into this pack
the loaves, taking care to have the top crusts of bread touch each
other. If they have to lie bottom to bottom, sprinkle flour
between them. Swing the sack in a dry place. It must swing and
there must be plenty of flour between the loaves. It sounds more
odd than reasonable, I confess.
 

AND BOOK OF RECIPES 171

“BUCKS COUNTY” HEARTH-BAKED RYE BREAD

(AS MADE BY AUNT SARAH )

1 quart sweet milk (scalded and cooled).

1 tablespoonful lard or butter.

2 tablespoonsful sugar.

¥Y% tablespoonful salt.

1 cup wheat flour.

3 quarts rye flour (this includes the one cup of wheat flour).
1 Fleischman yeast cake or 1 cup of potato yeast.

 

 

 

“BUCKS COUNTY” RYE BREAD

Pour 1 quart of luke-warm milk in a bowl holding 7 quarts.
Add butter, sugar and salt, 114 quarts rye flour and 1 cup of
yeast, or one Fleischman’s yeast cake, dissolved in a little luke-
warm water. Beat thoroughly, cover with cloth, and set in a
warm place to rise about three hours, or until it almost reaches
the top of bowl. When light, stir in the remaining 114 quarts of
rye flour, in which one cup of wheat is included; turn out on a
well-floured bake board and knead about twenty minutes. Shape
-dough into one high, round loaf, sprinkle flour liberally over top
and sides of loaf, and place carefully into the clean bowl on top of
a well-floured cloth. Cover and set to rise about one hour, when
172 ‘MARY AT THE FARM

it should be light and risen to top of bowl. Turn the bowl con-
taining the loaf carefully upside down on the centre of a hot sheet
iron taken from the hot oven and placed on top of range. A
tablespoonful of flour should have been sifted over the sheet iron
before turning the loaf out on it. Remove cloth from dough care-
fully after it has been turned from bowl and place the sheet iron
containing loaf immediately in the hot oven, as it will then rise at
once and not spread. Bake at least sixty minutes. Bread is sel-
dom baked long enough to be wholesome, especially graham and
rye bread. When baked and still hot, brush the top of loaf with
butter and wash the bottom of loaf well with a cloth wrung out of
cold water, to soften the lower, hard-baked crust. Wrap in a
damp cloth and stand aside to cool where the air will circulate
around it. Always set rye bread to rise early in the morning of
the same day it is to be baked, as rye sponge sours more quickly
than wheat sponge. The bread baked from this recipe has the
taste of bread which, in olden times, was baked in the brick ovens
of our grandmother’s day, and that bread was unexcelled. I know
of what I am speaking, having watched my grandmother bake
bread in an old-fashioned brick oven, and have eaten hearth-
baked rye bread, baked directly on the bottom of the oven, and
know, if this recipe be closely followed, the young housewife will
have sweet, wholesome bread. Some Germans use Kumel or
Caraway seed in rye bread.

Aunt Sarah’s loaves of rye bread, baked from the above
recipe, were invariably 314 inches high, 1414 inches in diameter
and 46 inches in circumference and always won a blue ribbon at
Country Fairs and Farmers’ Picnics.

In the oven of Aunt Sarah’s range was always to be found
a piece of sheet iron 17 inches in length by 16 inches in width.
The three edges of the sheet iron turned down all around to a
depth of half an inch, the two opposite corners being cut off about
a half inch, to allow of its being turned down. It is a great con-
venience for young housewives to possess two of these sheet-iron
tins, or “baking sheets,” when baking small cakes or cookies, as
heing raised slightly from the bottom of the oven, cakes are less
liable to scorch and bake more evenly. One sheet may be filled
while baking another sheetful of cakes. In this manner a large
number of cakes may be baked in a short time. This baking sheet
was turned the opposite way, upside down, when baking a loaf of
AND BOOK OF RECIPES 173

rye bread on it, and when the loaf of bread was partly baked the
extra baking sheet was slipped under the bottom of the one con-
taining the loaf, in case the oven was quite hot, to prevent the
bottom of the bread scorching. Wheat bread may be baked in
the same manner as rye bread, substituting wheat flour for rye.
These baking sheets may be made by any tinsmith, and young
housewives, I know, would not part with them, once they realize
how invaluable they are for baking small cakes on them easily
and quickly.

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“FRAU SCHMIDT'S” GOOD WHITE BREAD (SPONGE METHOD)

To one quart of potato water, drained from potatoes which
were boiled for mid-day dinner, she added about % cup of finely-
mashed hot potatoes and stood aside. About four o’clock in the
afternoon she placed one pint of lukewarm potato water and
mashed potatoes in a bowl with 4 cup of granulated sugar and %4
a dissolved Fleischman’s yeast cake, beat all well together,
covered with a cloth and stood in a warm place until light and
foamy. About nine o’clock in the evening she added the reserved
pint of (lukewarm) potato water and % tablespoonful of salt to
the yeast sponge, with enough warmed, well-dried flour to stiffen,
and kneaded it until dough was fine-grained. She also cut through
the dough frequently with a sharp knife. When the dough was
elastic and would not adhere to molding-board or hands, she
placed it in a bowl, brushed melted lard or butter over top to pre-
vent a crust forming, covered warmly with a cloth and allowed it
to stand until morning. Frau Schmidt always rose particularly
early on bake day, for fear the sponge might fall or become sour,
if allowed to stand too long. She molded the dough into four
small loaves, placed it in pans to rise until it doubled its original
bulk. When light she baked it one hour. Bread made according
to these directions was fine-grained, sweet and wholesome. She
always cut several gashes across top of loaf with a sharp knife
when loaves were set to rise, to allow gas to escape.

EXCELLENT “GRAHAM BREAD”

At 6.30 A. M. place in a quart measure 1% cup of sweet cream
174 MARY AT THE FARM

and 3% cups of milk, after being scalded (1 quart all together).
When lukewarm, add 1 Fleischman yeast cake, dissolved in a
little of the luke-warm milk, 3 tablespoonfuls sugar and 1 table-
spoonful salt. Add 3 cups each of white bread flour and 3 cups.
of graham flour (in all 6 cups or 1% quarts of flour). Mix well
together and stand in a warm place, closely covered, a couple of
hours, until well-risen. Then stir sponge down and add about
2% cups each of graham and of white flour. (Sponge for graham
bread should not be quite as stiff as a sponge prepared from white
flour.) Set to rise again for an hour, or longer; when light, stir
down sponge and turn on to a well-floured board. Knead well,
divide into four portions, mold into four small, shapely loaves,
brush with soft butter, place in well-greased pans, set to rise, and
in about one hour they should be ready to put in a moderately-hot
oven. Bake about fifty minutes. Graham bread should be par-
ticularly well-baked. Brush loaves, when baked, with butter,
which makes a crisp crust with a nutty flavor.

Should cream not be available, one quart of scalded milk,
containing one tablespoonful of butter, may be used with good.
results. If cream be used with the milk, no shortening is required
in the bread. Bread is considered more wholesome when no
shortening is used in its preparation.

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GRAHAM BREAD (AN OLD RECIPE)

2 cups sour milk ¥Y% cup molasses.
2 cups sweet milk or water. 1 tablespoonful melted butter.
1 teaspoon soda (Salaratus) Pinch of salt.

Graham flour.
Stiffen about as thick as ordinary molasses cake. Bake at
once.

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“MARY’S” RECIPE FOR WHEAT BREAD

1 cup sweet milk (scalded).

1 cup cold water.

1 cake Fleischman’s yeast (dissolved in a small quantity of
luke-warm water).
AND BOOK OF RECIPES 175

14 teaspoonfuls sugar.

1 rounded teaspoonful salt.

1 tablespoonful butter.

Flour, about 114 quarts.

This makes good bread and, as bread is apt to chill if set over
night in a cold kitchen, or sour if allowed to stand over night in
summer, set this sponge early in the morning. Stiffen with flour
and knead about 25 minutes; place the dough in a covered bowl
in a warm place to rise about two hours and when well-risen and
light, knead and stand one hour. Then mold into shapely loaves,
place in pans, brush tops of loaves with melted butter, and when
doubled in bulk, in about 45 minutes put in an oven which is so
hot you can hold your hand in only while you count thirty, or if
a little flour browns in the oven in about six minutes, it is hot
enough for bread. The oven should be hot enough to brown the
bread slightly five minutes after being put in. Medium-sized
loaves of bread require from 34 of an hour to one hour to bake.
When bread is sufficiently baked it can be told by turning the loaf
over and rapping with the knuckles on the bottom of the loaf. If
it sounds hollow, it is thoroughly baked, and should be taken from
the oven. Stand loaves up on end against some object, where the
air can circulate around them, and brush a litle butter over the
top to soften the crust. An authority on the chemistry of foods
cautious housewives against cooling loaves of bread too rapidly
after taking from the oven, and I should like to add a word
of caution against eating fresh breads of any kind. Bread should
be baked at least twelve hours before being eaten. The sponge for
this bread was set at 6 o’clock in the morning; bread was baked
at 10.30.

From 1 pint of liquid, 1 cake of yeast and about 1% quarts
of flour were made two loaves of bread. More yeast is required
to raise a sponge containing sugar, eggs and shortening than is
required to raise bread sponge containing only liquid, flour and
yeast.

“FRAU SCHMIDT’S” EASILY-MADE GRAHAM BREAD

Should you care to have a couple of loaves of graham bread
instead of all-wheat, take a generous cup of the above sponge
176 MARY AT THE FARM
before it is stiffened beyond a thick batter, and add one table-
spoonful of brown sugar or molasses, stiffen with graham flour
(not quite as stiff as when making wheat bread), rub butter or
lard on top of dough, cover and set in a warm place to rise. When
light, mold into one small loaf (never make graham bread into
large loaves), place in oblong pan, cover, let stand until light,
about 114 hours, when it should have doubled in size; put in oven
and bake thoroughly. When the loaf is taken from the oven,
brush butter over the top. This keeps the crust moist.

If a wholesome loaf of “Corn Bread” is wished, use fine, yel-
low, granulated cornmeal to stiffen the sponge instead of graham
flour ; do not make dough too stiff.

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WHOLE-WHEAT BREAD

1 pint boiling water.

1 pint sweet milk.

¥ Fleischman’s yeast cake dissolved in luke-warm water.

¥ tablespoon salt.

Flour.

When the milk and water are lukewarm add the yeast cake
and salt. Then add enough whole wheat flour to make a thin bat-
ter. Let stand in a warm place three or four hours. Then stir in
as much wheat flour (whole wheat) as can be stirred in well with
a large spoon, and pour into well-greased pans. Let rise to double
its bulk; then bake from three-fourths to one hour, according to
the size of the loaves. This quantity makes three loaves.

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NUT BREAD

3 cups graham flour.

1 cup wheat flour.

4 teaspoons baking powder.

1 cup chopped English walnuts.

1 cup sugar.

1 small teaspoon “Mapleine” flavoring (if liked).
{4 cup milk.

Pinch salt.

¥4 cup floured raisins (seeded).
AND BOOK OF RECIPES 177

Put in a good-sized bread pan and bake on hour in a mod-
erate oven. Strange as it may seem, this bread is lighter and better

if allowed to stand a half hour before being placed in the oven to
bake.

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‘FRAU SCHMIDT’S “QUICK BREAD”

The Professor’s wife seldom used any liquid except water to
set a sponge for bread. She seldom used any shortening. She
taught Mary to make bread by the following process, which she
considered superior to any other. From the directions given,
housewives may think more time devoted to the making of a
couple of loaves of bread than necessary; also, that too great a
quantity of yeast was used; but the bread made by “Frau
Schmidt” was excellent, quickly raised and baked.

The whole process consumed only about four hours’ time,
and how could time be more profitably spent than in baking sweet,
crusty loaves of bread, even in these strenuous days when the
efficient housekeeper plans to conserve strength, time and labor?

First, two Fleischman’s compressed yeast cakes were placed
in a bowl and dissolved with 4 tablespoonfuls of luke-warm water ;
she then added 1 cup of lukewarm water, 1% tablespoonful of
sugar and 4 teaspoonful of salt and stirred all well together. The
bowl containing this yeast foam was allowed to stand in a warm
place, closely covered, one hour.

At the end of that time the yeast mixture should be light and
foamy. It was then poured into the centre of a bowl containing
about 414 cups of warmed flour, mixing the foamy yeast with a
portion of the flour to make a soft sponge, leaving a wall of flour
around the inside edge of bowl, as our grandmothers used to do
in olden times when they mixed a sponge for bread of liquid
flour and yeast, in one end of the old-fashioned wooden “dough
tray,” using a wooden stick or small paddle for stirring together
the mixture.

The bowl containing the sponge was placed in a warm place
to rise. In about 15 or 20 minutes % cup of lukewarm water was
added to the sponge, stirring in all the outside wall of flour until
a dough, the proper consistency for bread, was formed. The
dough was turned out on the molding board and given a couple of
178 MARY AT THE FARM

quick, deft turns with the hands for several minutes, then placed
in the bowl and again set to rise in a warm place, free from
draughts, for 25 or 30 minutes. When light, with hands slightly
greased with butter, she kneaded the dough a short time, until
smooth and elastic, divided the dough into two portions, placed
each loaf in warmed, well-greased bread pans and stood in a warm
place about 14 hour. Then turned the contents of bread pans onto
bake-board, one at a time. Cut each loaf into three portions, rolled
each piece into long, narrow strips with the palms of the hands.
Pinched ends of the three strips together and braided or plaited
them into a braid almost the length of bread pan. Placed each
braided loaf in a bread pan and set to raise as before, When well-
raised, brush the top of loaves with melted butter. Bake about
three-quarters of an hour in a moderately-hot oven. An old-fash-
ioned way of testing the heat of the oven was to hold the hand in
the oven while counting thirty. Should one be unable to bear the
heat of oven a longer time, then the temperature was correct for
baking bread. Should one be able to allow the hand to remain in
the oven a longer time, the heat of the oven should be increased.

As a result of carefully following these minute directions,
even an inexperienced housewife should have sweet, wholesome
bread.

Frau Schmidt insisted that rolling portions of dough sepa-
rately before combining in a loaf, as for braided loaves, caused the
bread to have a finer texture than if just shaped into round loaves.

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AN “OATMEAL LOAF”

For a loaf of oatmeal bread, place 1 cup of crushed oats, or
common oatmeal, in a bowl, pour over % cup of hot milk. When
luke warm, add 1 cup of sponge, or batter, reserved from that
raised over night for making loaves of white bread; T teaspoonful
butter, 1 teaspoonful sugar and 4 teaspoonful salt, and about
2 scant cups of white flour. Knead a few minutes, set to rise in
a warm place, closely covered, about one hour or until doubled in
bulk. Then knead down and form into a shapely loaf, place in a
pan, brush melted butter over top (this improves crust), and when
raised, doubled in bulk (in about one hour), place in a moderately
hot oven and bake from 40 to 45 minutes. Raisins may be added
AND BOOK OF RECIPES 179

to this loaf, if liked. Mary preferred this oatmeal loaf to graham
bread.

The sponge or batter from which this oatmeal-loaf was made
had been prepared in the following manner:

To 1% cups of luke-warm potato water was added 1 tea-
spoonful of sugar, 1 cake of yeast; when dissolved, add 1% cups
of white bread flour. Beat all together well, stand closely-covered
in a warm place until the following morning. From one. cup of
this sponge was made one oatmeal loaf, and to the other cup of
sponge white flour was added for a loaf of white bread or rolls.

Sortorgortoctersertoctoesertontonte
AUNT SARAH’S WHITE BREAD (SPONGE METHOD)

Prepare the following ‘Yeast Sponge” at noon, the day pre-
ceding that on which you bake bread: Place in a bowl (after
the mid-day meal) 1 quart of potato water (containing no salt),
in which potatoes were boiled; also two medium-sized, finely-
mashed potatoes, 1 tablespoonful of sugar and, when luke warm,
add 1 cup of good home-made or baker’s yeast. Mix all well to-
gether; then divide this mixture and pour each half into each of
two l-quart glass fruit jars. Place covers tightly on jars and
shake each jar well, to mix yeast and potato-water thoroughly.
Stand yeast in a warm place near the kitchen range over night.
Jars should be covered only with a napkin. The sponge should
become light and foamy. In the morning use this freshly-prepared
yeast to set sponge for bread.

When preparing to set bread, place in a large bowl 1 pint of
potato water, 1 tablespoonful of sugar, 1 pint of the yeast sponge,
¥ teaspoonful of salt, and use about 3 pounds of sifted flour, well-
dried and warmed. Knead from 15 to 20 minutes, until a stiff
dough is formed. The dough should be fine-grained and elastic
and not stick to bake board. Place dough in the bowl to rise; this
should take about four hours. When well-risen and light, knead
down and set to rise again, about 114 hours. When light, mold
into three large, shapely loaves; place in pans and allow to stand
one hour. When loaves have doubléd in bulk, are very light and
show signs of cracking, invert a pan over top of loaves (if that
was not done when loaves were put in pans), and place in a rather
hot oven to bake. Brush melted butter over loaves of bread when
180 MARY AT THE FARM

set to rise, it will cause bread to have a crisp crust when baked.
The old-fashioned way of testing the heat of an oven was to hold
the hand in the oven, if possible, while one counted thirty.

The pint of yeast remaining in jar may be kept in a cool place
one week, and may be used during this time in making fresh
“yeast foam.” This should always be prepared the day before
baking bread. Always prepare double the quantity of “yeast
foam.” Use half to set bread, and reserve half for next baking.
Bread baked from this recipe has frequently taken first prize at
County Fairs and Farmers’ Picnics.

When baking bread, the oven should be quite hot when bread
is first placed therein, when the bread should rise about an inch;
then the heat of the oven should be lessened and in a half hour a
brown crust should begin forming; and during the latter part of
the hour (the time required for baking an ordinary-sized loaf)
the heat of the oven should be less, causing the bread to bake
slowly. Should the heat of the oven not be great enough, when the
loaves are placed within for baking, then poor bread would be the
result. This method of making bread will insure most satisfac-
tory results, although more troublesome than ordinary methods.

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RECIPE FOR “PULLED BREAD”

Take a Vienna loaf of bread, twelve-hours old, cut away all
the crust with a clean-cut knife, then break away gently (with
your fingers only) small finger-lengths of the bread, place in a
moderate oven and brown a golden brown, and it is ready to
serve. “Tis said six loaves will be required for one pound of this
pulled bread. ’Tis easily prepared in the home, but quite costly,
when purchased. Many people prefer “pulled bread” to fresh
bread, as it it is more wholesome.

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AUNT SARAH'S “HUTZEL BROD”

2 pounds dried pears.

2 pounds dried prunes.

2 quarts juice of fruit and water.
1 pound dried currants.
ANDYBOOK OF RECIPES ‘181

1 pound seeded raisins.

1 pound blanched and shredded almonds.
1 pound chopped English walnut meats.
1% ounces finely-shredded citron.

1% ounces orange peel.

¥Y% ounce chopped figs.

1 ounce ground cinnamon.

¥y% ounce ground cloves.

214 ounces anise seed.

6 pounds flour (warmed and sifted).

2 cakes compressed yeast.

1% cups sugar.

1 large tablespoon butter.

1 tablespoon salt.

4 tablespoons brandy or sherry.

The whole recipe will make 12 loaves of bread.

This delicious German bread was usually made. by “Aunt
Sarah” one week before Christmas. It may be kept two weeks,
and at the end of that time still be good. It is rather expensive as
regards fruit and nuts, but as no eggs are used, and a very small
quantity of butter; and as bread containing fruit is so much more
wholesome than rich fruit cake, I think American housewives
would do well to bake this German bread occasionally. Mary took
one-fourth the quantity of everything called for in the recipe, ex-
cept yeast. She used 34 of a cake of Fleischman’s yeast and % of
each of the other ingredients, and from these baked three loaves
of bread. The prunes and pears should be covered with cold water
at night and allowed to stand until the following morning, when,
after stewing until tender, the juice should be drained from the
fruit and water added to the fruit-juice to measure two quarts.
Remove pits from prunes, cut pears and prunes in small pieces;
stand aside. Clean currants and raisins, blanch and shred al-
monds, chop walnut meats, citron, orange peel and figs; add cin-
namon, cloves and anise seed. Mix together flour and one quart
of the fruit juice; add the compressed yeast cakes (dissolved in a
little warm water), knead well, set a sponge as for ‘ordinary
bread ; when raised, add the remaining quart of fruit juice, sugar,
butter and salt. A small quantity of brandy or sherry may be
added, but if not liked, fruit juice may be substituted.

Add the remaining ingredients, and knead thoroughly. Allow
182 MARY AT THE FARM

dough to raise from two to three hours and when light form into
loaves and allow to stand an hour, when bake. This quantity of
dough should be made into twelve small loaves. Should the flour
and liquid used be warmed before mixing, the dough will raise
more quickly. It simplifies the work if the fruits and nuts be pre-
pared the day before the bread is baked.

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AUNT SARAH’S WHITE BREAD AND ROLLS

1 quart potato water.

1 mashed potato.

1 tablespoonful butter or lard.

1 tablespoonful sugar.

1 Fleischman yeast cake, or 1 cup good yeast.
Y, tablespoonful salt.

Flour to stiffen (about three quarts).

At 9 o’clock in the evening put in a large bowl the mashed
potato, the quart of luke-warm potato water (water in which
potatoes were boiled for dinner), butter or sweet lard, sugar, salt,
and mix with flour into a batter, to which add the Fleischman’s
or any good yeast cake, dissolved in a little fuke-warm water. Beat
well and stir in flour until quite stiff, turn out on a ‘well-floured
bake-board and knead well about 25 minutes, until the dough is
smooth, fine-grained and elastic, and does not stick to the bake-
board or hands. Chop a knife through the dough several times;
knead and chop again. ‘This makes the bread finer and closer-
grained, or, so Aunt Sarah thought. Knead in all the flour neces-
sary when first mixing the bread. When sufficiently kneaded,
form into a large, round ball of dough, rub all over with soft lard,
or butter, to prevent forming a crust on top and keep from sticking '
to bowl, and set to rise, closely-covered with a cloth and blanket,
in a warm place until morning. In the morning the bread should
be very light, doubled in quantity. Take out enough dough for an
ordinary loaf, separate this into three parts, roll each piece with
the hand on the bake-board into long, narrow pieces. Pinch the
three pieces together at one end and braid, or plait, into a narrow
loaf. Brush over top with melted butter; set to rise in a warm
place in a bread pan, closely-covered, until it doubles in size; or, if
preferred, mold into ordinary-shaped loaves, and let rise until
AND BOOK OF RECIPES 183

doubled in size, when bake in a moderately-hot oven with
steady heat.

Frequently, when the ‘“T'wist” loaves.of bread were quite light
and ready to be placed in the oven, Aunt Sarah brushed the tops
with yolk of egg, or a little milk, then strewed “Poppy Seeds”
thickly over. The poppy seeds give an agreeable flavor to the
crust of the bread.

Borfoetersoosocgoetoesergoelorioete
AUNT SARAH’S RAISED ROLLS (FROM BREAD DOUGH)

A portion of the white bread dough may be made into raised
rolls. These rolls are excellent without additional shorténing, or,
in fact, without anything else being added. Mold pieces of the
bread dough into balls the size of a walnut; roll each piece flat
with the rolling pin, dip in melted butter, fold and place close
together in a bake pan. Let rise very light, then bake about 15
minutes in a very hot oven. If a teaspoonful of flour browns in
about two minutes in the oven, it is the right temperature for rolls.

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CLOVER-LEAF ROLLS

Take pieces of the bread dough, the size of a walnut, cut into
three pieces, mold with the hand into round balls the size of small
marbles; dip each one in melted butter, or butter and lard, and
place three of these in each Gem pan. (These pans may be bought
six or twelve small pans fastened together, and are much more
convenient than when each one must be handled separately when
baking). Allow small rolls to become very light, bake in a hot
oven, and you will find them excellent. Dipping the rolls in
melted butter makes them crisp. Serve hot, or place in a hot oven
a few minutes until heated through, if served after they have
, become cold.

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“POLISH” RYE BREAD (AS MADE IN BUCKS COUNTY)

This excellent, nutritious bread, is made from the whole-
ground grain. Every part of the grain is used in the flour, when
184 MARY AT THE FARM —

ground. ‘To bake this bread, sift together one quart of this
“whole-ground” rye flour and two quarts of white-bread flour.
Early in the morning of the day on which bread is to be baked,
prepare a thick batter, or sponge, consisting of one quart of
potato water (or the same quantity of luke-warm, scalded milk,
or a mixture of the two) ; add one tablespoonful of a mixture of
lard and butter and two boiled, mashed potatoes. Two table-
spoonfuls of sugar, one-half tablespoonful of salt and one
Fleischman’s compressed yeast cake, dissolved in a small quan-
tity of water; add about five cups of the mixed, sifted flour, beat
the batter well, and stand in a warm place, covered, from one and
a half to two hours. When well-risen and light, stir in balance of
flour gradually, until all except one cup has been added; then turn
onto a bake-board and knead well. This sponge should not be
quite as stiff as for wheat bread. Turn the dough onto a clean,
well-floured cloth in a large bowl, set to rise and bake according
to directions for baking “Hearth-baked Rye Bread” or, if pre-
ferred, form into loaves, place in bread pans and, when light, bake.

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PERFECT BREAKFAST ROLLS

One quart of scalded milk, when lukewarm, add the follow-
ing: 134 cup of butter and lard (mixed), 1 egg, 1 tablespoonful
of sugar, 1 teaspoonful of salt and 1 Fleischman’s yeast cake; add
flour to form a thick batter; beat all thoroughly. Mix the above
at 9.30 P. M., stand in a warm place, closely-covered, over night.
The following morning add more flour; dough should not
be mixed quite as stiff as for bread. Allow it to raise in a warm
place. When well-risen, place on bread board, roll, cut into small
biscuits; dip each biscuit in melted butter, fold together, place in
pans a distance apart, and when they have doubled in size, bake
in a hot oven.

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“AN OLD RECIPE” FOR GOOD BREAD

This country cook invariably baked good bread and always
used potato-water in preference to any other liquid for setting
AND BOOK OF RECIPES 185

sponge. She stood aside water, in which potatoes had been boiled
for dinner (usually about one quart or less) and added two finely-
mashed potatoes. About 3 or 4 o’clock in the afternoon of the
day before that on which she intended baking bread, she dissolved
one cake of yeast (she used the small cornmeal commercial yeast
cakes, sold under different names, such as National, Magic, etc.)
in a half-cup of luke-warm water, added 14 teaspoon of salt and
sufficient warmed, well-dried flour to make a thin batter. She
placed all in a bowl and stood it in a warm place, closely-covered,
until about 9 o’clock in the evening, when she added this sponge,
which should be light and foamy, to the potato water, which should
be lukewarm. She also added 1 tablespoon of salt and enough flour
to make a rather thick batter. Beat thoroughly and allow this
sponge to stand, well-covered, in a warm place until morning, when
add 1 tablespoon sugar, 1 tablespoon butter or lard and warmed
flour enough to make a stiff dough. Turn out on the bread board
and knead for about twenty minutes, until the dough does not stick
to the hands. Place stiffened dough into bowl ; allow it to rise until
bulk is doubled. Mold into loaves, adding as little extra flour as
possible. Cut several gashes on top of leaves, brush with melted
butter, place in bread pans, and when loaves have doubled in bulk,
place in moderately hot oven and bake about one hour.

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STEAMED BROWN BREAD

Place in a bowl 34 cup graham flour and % cup of yellow,
granulated cornmeal. Sift into this 34 cup of white flour, 1 tea-
spoonful of baking powder and ¥% teaspoonful of salt. Mix all
ingredients together to form a batter by adding 1 cup of sour milk,
in which has been dissolved 34 teaspoonful of soda. Then add 2
tablespoonfuls of molasses. Pour into a well-greased quart can
(the tin cans in which coffee is frequently sold will answer
nicely), cover closely, place in a kettle of boiling water, steam
about three hours; stand in oven a short time after being steamed.
Cut in slices and serve as bread, or, by the addition of raisins or
currants, and a little grated nutmeg or other flavoring, a very
appetizing and wholesome pudding may be served hot, with sugar

and cream or any pudding sauce preferred.
12
186 MARY AT THE FARM

A WHOLESOME BREAD (MADE FROM BRAN)

Place in a bowl 4 cups of clean bran and 2 cups of white flour,
sifted with 2 teaspoonfuls of baking powder, 1 teaspoonful of salt,
1 tablespoonful of melted butter. Mix into a soft batter with 2
cups of sweet milk; add %4 cup of molasses. Fill two layer cake
pans and bake in a hot oven about 25 minutes. This is so easily
and quickly made. The young housewife may mix, when com-
mencing to prepare lunch, and when the meal is ready to serve
the bread will be baked, and it is an excellent laxative.

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FRAU SCHMIDT’S “HUTZEL BROD”

1 quart dried pears.

1 pint of pear juice.

1 Fleischman’s yeast cake.

1 scant cup brown sugar.

2 eggs.

4 teaspoonful soda.

1 pound of soaked raisins.

34 cup of a mixture of lard and butter.
1 teaspoonful of fennel seed.

Pinch of salt.

2 teaspoonfuls of ground cinnamon.
Flour to stiffen, as for ordinary bread.

Cover one quart of dried pears with cold water and cook
slowly about 20 minutes until they have cooked tender, but not
soft (the night before the day on which the bread is to be baked).

Then drain the juice from stewed pears, which should meas-
ure 1 pint; when lukewarm, add 1 yeast cake, dissolved in a small
quantity of luke-warm water, and about 3 cups of flour and a
pinch of salt. Stand, closely-covered, in a warm place over night
to raise.

The following morning, add % teaspoonful of baking soda,
dissolved in a little warm water, to counteract any acidity of bat-
ter. Cream together sugar, butter and lard, add eggs one at a time,
then the well-floured, diced pears, also raisins, cinnamon and fennel
seed, and enough flour to stiffen as for ordinary bread. Knead
well, let rise; it will require some time, as the fruit retards the
AND BOOK OF RECIPES 187

raising process. When light, turn onto a bake-board, cut into four
portions, mold into four shapely loaves, place in pans, brush with
melted butter and when quite light, place in a moderate oven and
bake one heur. ‘This bread will keep well several weeks, if kept
in a tin cake box.

This recipe is much simpler than Aunt Sarah’s recipe for
making “Hutzel Brod,” but bread made from this recipe is
excellent.

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“AUNT SARAH’S” QUICKLY-MADE BROWN BREAD

2 cups of buttermilk, or thick, sour milk.

¥ cup of sugar.

14 cup of molasses.

1 tablespoonful of melted butter.

1 egg.

1 teaspoonful of soda.

¥% teaspoonful of salt.

314 cups of graham flour.

¥Y% cup of white flour, sifted with 34 teaspoonful of baking
powder.

The egg was placed in a bowl, and not beaten separately ;
sugar and butter were creamed together, before being added ; then
mix in salt and molasses, and gradually add buttermilk, in which
the soda had been dissolved ; then add white and graham flour, 34
cups of raisins may be added, if liked. Bake in a bread pan in a
moderately hot oven.

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oecoccocloeceesoesessecseeseesoege:

“STIRRED” OATMEAL BREAD

Early in the morning 1 cup of oatmeal porridge, left over
from that which had been cooked for breakfast, was placed in a
bowl and added gradually 2 cups of scalded, luke-warm milk, 1
tablespoon of a mixture of lard and butter, %4 cup New Orleans
molasses and one Fleischman’s yeast cake, dissolved in a little of
the milk; stir in about 3 cups of bread flour and stand in a warm
place about 114 hours to rise; then add 3% cups more of bread
flour and 1 teaspoonful of salt. Stir well with a spoon, and pour
188 MARY AT THE FARM

into three small bread tins; let rise, when well-risen, bake about
34 of an hour in a moderately hot oven. This is a delicious and
wholesome bread and no kneading is necessary. 114 cups of the
-cooked oatmeal might be used, then use less white bread flour
when mixing.

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ahoatosceocoereeceeloeceareereeloece

NUT AND RAISIN BREAD

2 cups buttermilk, or sour milk.

y4 cup brown sugar.

2 cups graham flour.

1 cup wheat flour.

1 teaspoonful of soda, dissolved in a little of the milk.

1 teaspoonful of baking powder, sifted with the wheat flour.

Mix all together, add one cup of seeded raisins, 4 cup of
ground peanuts and 14 cup chopped walnut meats. Bake in an
ordinary bread pan.

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“SAFFRON” RAISIN BREAD

For this old-fashioned, “country” bread, set a sponge in the
evening, consisting of 1 cup of luke-warm water, 1 Fleischman’s
compressed yeast cake and 2 tablespoonfuls of saffron water,
obtained by steeping 14 tablespoonful of dried saffron flowers in a
small quantity of boiling water a short time. Use about 2 cups
of flour to stiffen the sponge. Cover bowl containing sponge and
stand in a warm place until morning, when add the following: 34
cup of soft A sugar, 1% cup lard and % cup of butter (beaten to a
cream); then add one egg. Beat again and add this mixture to
the well-risen sponge. Add also 34 cup of seeded raisins and
about 134 cups of flour.

The dough should be almost as stiff as ordinary bread dough.
Set to rise about one hour. Then divide the dough and mold into
two shapely loaves. Place in oblong bread pans. Let rise about
1¥Y% hours. Brush melted butter over top of loaves and bake in a
moderately hot oven, as one would bake ordinary bread.

This bread is a rich, golden yellow, with a distinctive, rather
AND BOOK OF RECIPES 189

bitter, saffron flavor, well-liked by some people; saffron is not
unwholesome.

“Speaking of saffron bread,” said John Landis, to his niece,
Mary, “I am reminded of the lines I was taught when quite a
small boy:

“Wer will gute kuchen haben, der muss sieben sachen haben;
Eier, butter un schmalz, milch, zucker un mehl;
Un saffron mach die kuchen gehl.”

“Of course, Mary, you do not understand what that means.
I will translate it for you. ‘Who would have good cakes, he must
have seven things—eggs, butter and lard, milk, sugar and flour,
and saffron makes the cakes yellow.’ ”

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WorcerSorcocsonreeceeneesoeceeloele.

RAISED ROLLS

2 quarts of sifted flour.

1 pint of boiled milk (lukewarm).

1 tablespoon sugar.

¥Y cup butter and lard, mixed.

34 cake compressed yeast, or 34 cup yeast.
1 teaspoon salt. :

At 5 o’clock P. M. set sponge with half or three-fourths of
the flour and all the other ingredients.

About 9 o’clock in the evening, knead well, adding the balance
of the flour. Cover and let stand in a warm place until morning.
In the morning, roll out about 34 of an inch thick, cut into small
rolls, place in baking pans far enough apart so they will not touch,
and when raised quite light, bake.

Or, take the same ingredients as above (with one exception ;
take one whole cake of compressed yeast), dissolved in half a cup
of luke-warm water, and flour enough to make a thin batter. Do
this at 8.30 in the morning and let rise until 1 o’clock; then knead
enough flour in to make a soft dough, as soft as can be handled.
Stand in a warm place until 4.30, roll out quite thin; cut with
small, round cake-cutter and fold over like a pocketbook, putting
a small piece of butter the size of a pea between the folds; set in a
warm place until 5.30, or until very light; then bake a delicate
brown in a hot oven. If made quite small, 70 rolls may be made
from this dough.
190 MARY AT THE FARM

To cause rolls of any kind, to have a rich, brown glaze, when
baked, before placing the pan containing them in the oven, brush
over the top of each roll the-following mixture, composed of—yolk
of 1 egg, 1 tablespoon of milk, and 1 teaspoon of sugar.

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“GRANDMOTHER'S” FINE RAISED BISCUITS

1 quart scalded milk (lukewarm).

34 cup of butter, or a mixture of butter and lard.

¥y% cup of sugar.

1 teaspoonful of salt.

2 Fleischman’s yeast cakes.

Whites of 2 eggs.

Flour.

Quite early in the morning dissolve the two- yeast cakes in a
little of the milk; add these, with one-half the quantity of sugar
and salt in the recipe, to the remainder of the quart of milk; add
also 4 cups of flour to form the yeast foam. Beat well and stand
in a warm place, closely-covered, one hour, until light and foamy.

Beat the sugar remaining and the butter to a cream; add to
the yeast foam about 7 to 8 cups of flour, and the stiffly-beaten
whites of the two eggs.

Turn out on a well-floured bread board and knead about five
minutes. Place in a bowl and let rise again (about one hour or
longer) until double in bulk, when roll out about one inch in
thickness. Cut small biscuits with a 14 pound Royal Baking
Powder can.

Brush tops of-biscuits with a mixture consisting of yolk of
one egg, a teaspoonful of sugar and a little milk; this causes the
biscuits to have a rich brown crust when baked.

Place biscuits on pans a short distance apart, let rise until
doubled in bulk; bake in a rather quick oven.

From this-recipe was usually made 55 biscuits. One-half of
this recipe would be sufficient for a small family.

Mary’s Aunt taught her the possibilities of what she called a
“Dutch” sponge—prepared from one Fleishman’s yeast cake. And
the variety a capable housewife may give her family, with the
expenditure of a small amount of time and thought.

About 9 o’clock in the evening Mary’s Aunt placed in a bowl
AND BOOK OF RECIPES 191

2 cups of potato water (drained from potatoes boiled for dinner).
In this she dissolved one Fleischman’s yeast cake, stirred into this
about 3 cups of well-warmed flour, beat thoroughly for about ten
minutes. Allowed this to stand closely covered in a warm place
over night. On the following morning she added to the foamy
sponge 114 cups lukewarm, scalded milk, in which had been
dissolved 1 tablespoonful of a mixture of butter and lard, 2 gen-
erous tablespoonfuls of sugar and 1 teaspoonful of salt. About
6% cups of well-dried and warmed flour; she stirred in a part
of the flour, then added the balance. Kneaded well a short time,
then set to raise closely covered in a warm place 2% to 3 hours.

When dough was light it was kneaded down in bowl and
allowed to stand about one hour, and when well risen she placed
2 cups of light bread sponge in a bowl, and stood aside in warm
place; this later formed the basis of a ‘Farmers’ Pound Cake,” the
recipe for which may be found among recipes for “Raised Cakes.”

From the balance of dough, or sponge, after being cut into 3
portions, she molded from the one portion 12 small turn-over rolls,
which were brushed with melted butter, folded together and placed
on tins a distance apart and when very light baked in a quick oven.

From another portion of the sponge was made a twist or
braided loaf.

And to the remaining portion of dough was added % cup.of
currants or raisins, and this was called a “Currant” or “Raisin
Loaf,” which she served for dinner the following day.

The rolls were placed in the oven of the range a few minutes
before breakfast and served hot, broken apart and eaten with
maple syrup or honey and the delicious “Farmers’ Pound Cake”
was served for supper.

Aunt Sarah baked these on ironing day. The kitchen
being unusually warm, as a result of the extra heat required in the
range for heating flatirons, caused the dough to rise more quickly
than otherwise would have been the case.

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STIRRED BREAD

Frau Schmidt thought bread more easily digested and whole-
some if ingredients of a loaf be stirred together instead of
kneaded. This is the method she taught Mary. She poured into
192 MARY AT THE FARM

a bowl 3 cups of luke-warm water, added 1 cake of Fleischman’s
yeast, dissolved in a little of the water; sifted in gradually about
81% cups of flour, added 1 tablespoonful of sugar, 4 teaspoonful of
salt, mixed all well together with a spoon until a stiff dough was
formed, which she molded into two shapely loaves, handling as
little as possible; placed in bread pans, allowed to stand several
hours to raise, and when light baked. Mary said, “This bread
may be more wholesome than old-fashioned bread, which has been
kneaded, but I prefer Aunt Sarah’s bread, well-kneaded, fine-
grained and sweet,” but, she continued, “I will make an exception
in favor of Aunt Sarah’s ‘Stirred Oatmeal’ bread, which, I think,
fine.”

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BO XK EO

POTATO’ BISCUITS

At 6 o’clock in the morning place in a bowl 1 cup of finely-
mashed (boiled) potatoes (the cup of left-over mashed potatoes
may be used as a matter of economy). Add 1 cup of potato water
(the water drained from boiled potatoes), in which %4 cake of
Fleischman’s yeast had been dissolved, add 1 cup of flour and 1
teaspoon of sugar. Stand in a warm place to raise, from 1 to 1%
hours. At the expiration of that time add to the foamy sponge 1
large tablespoonful of butter or lard, 1 egg and 4 teaspoonful of
salt, beaten together before adding. Add about 2 cups of flour,
beat thoroughly and allow to raise another hour; then roll out
the dough about 1 inch in thickness and cut into small biscuits,
dip each one in melted butter and place on pans, a short distance
apart, stand about one hour to raise, when bake in a rather hot
oven. ‘These Potato Biscuits are particularly nice when freshly
baked, and resemble somewhat biscuits made from baking pow-
der. From this recipe was made two dozen biscuits.

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Rortecorgorsorsesheclorloesoetecte

AUNT SARAH’S POTATO YEAST

9 medium-sized potatoes.
5 tablespoons sugar.

2 tablespoons salt.

1 quart water.
AND BOOK OF RECIPES 193

Grate the raw potatoes quickly, so they will not discolor, pour
over the grated potato the quart of boiling water, add salt and
sugar, cook several minutes until the consistency of boiled starch,
let cool, and when lukewarm add 1 cup of good yeast. Stir all
together in a crock, cover and let stand in a warm place three or
four hours, when it is foamy and rises to top of crock, stir down
several times, then fill glass fruit jars, cover and stand away in
a cool place until needed.

This yeast will keep about ten days. Use one cup to about
three pounds of flour, or one quart of liquid, when setting sponge
for bread. Save one cup of this yeast to start fresh yeast with.

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PERFECTION POTATO CAKES

1 cup of boiled mashed potatoes.

1 cup sweet milk.

1 cup water in which 1 Fleischman yeast cake was dissolved.

2 cups soft A sugar.

¥Y cup butter and lard mixed.

2 eggs.

A little salt. e

About 7 cups of flour.

Cream the sugar, butter and eggs together. Add mashed
potatoes, milk and cup of water containing yeast, alternately with
the flour, until about 7 cups of flour have been used, making a
dough as stiff as can be stirred with a spoon. Stand, covered, in
a warm place by the range until morning. These should be set to
rise about nine o’clock in the evening. The following morning
take pieces of the dough, on a well-floured bake board; roll
about one inch thick, to fit in pie tins, place in pie tins to raise;
when doubled in bulk spread with melted butter and sprinkle
sugar thickly over top and bake in a moderately hot oven until
lightly browned on top. This quantity of dough makes six cakes.

Instead of brushing the cakes with above mixture, place in a
bowl % cup of soft A sugar, % cup flour, a tiny pinch of salt and
baking powder each and 2 tablespoonfuls of butter (not melted),
mix all together as crumbly as possible, then the crumbs were
sprinkled thickly over tops of cakes, which had been brushed with
194 MARY AT THE FARM

a mixture of milk and sugar. Place cakes in oven when raised ;
bake 20 minutes.

This recipe was given Mary by an old “Bucks County” cook,
noted for the excellence of her raised cakes.

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MARY’S RECIPE FOR CINNAMON BUNS

Early in the morning mix a sponge or batter consisting of 42
cup of potato water (water drained from boiled potatoes) and 4%
cup of lukewarm, scalded milk, one Fleischman’s compressed
yeast cake, dissolved in the %4 cup of lukewarm potato water, 1
teaspoonful sugar, pinch of salt and about 1%4 cupfuls of warmed
flour. Stand this sponge in a warm place, closely covered, about
34 of an hour, to raise. At the end of that time add to the light,
well-risen sponge, the following: 3 tablespoonfuls of a mixture of
lard and butter, and 1/3 cup of soft A sugar, creamed together.
Add one large egg. Beat well. Lastly, add about 2 cupfuls of
flour. Mix all together thoroughly, and let raise again about 114
hours. Divide the well-risen sponge into four portions. Roll
each piece with rolling-pin into lengthwise pieces about 14 inch
thick and spread with one tablespoonful of melted butter, scant 2
tablespoonfuls of brawn sugar, dust over this a small quantity of
cinnamon, and 1 tablespoonful of dried currants. Shape into a
long, narrow roll with the hands, on a well-floured bakeboard.
Cut each roll into five pieces. Pinch one end of each piece
together and place each bun, cut side down, a short distance apart,
in an iron pan which has been well greased, having brushed a little
melted butter and a sprinkling of sugar over pan. Allow these to
rise in a warm place as before, about 1% hours, until quite light,
as having the extra sugar, butter and currants added retards their
rising as quickly as would plain biscuits.

Bake 20 to 25 minutes in a moderate oven.

From this quantity of material was made 20 cinnamon buns.

“KLEINA KAFFE KUCHEN” (LITTLE COFFEE CAKES)

Scant % cup lard and butter.
2 cups sifted flour.
AND BOOK OF. RECIPES 195

2 whole eggs and the yolks of 2 more.

3 tablespoons sugar.

Y cup cream.

% milk.

1 Fleischman’s yeast cake.

¥ teaspoon salt.

The yeast cake was dissolved in the 14 cup lukewarm milk,

a couple tablespoons of flour were added and mixed into a batter,
and stood in a warm place to rise. The butter and sugar were
stirred to a cream, salt was added, the eggs were beaten in, one at
a time, next was added the sponge containing the yeast, the luke-
warm cream, and the sifted flour. Grease slightly warmed Gem
pans, sift a little flour over them, fill two-thirds full with the soft
dough, set in a warm place to rise to tops of pans, and when quite
light bake in a medium hot oven about 25 minutes. The oven
should be hot enough to allow them to rise quickly. Put something
underneath the pans in the oven to prevent bottom of cakes from
burning. These may be set about 8 o’clock in the morning
if cakes are wished for lunch at noon. These are not cheap, as
this quantity makes only 12 cakes, but they are light as puffballs.
The Professor’s wife served them when she gave a “Kaffee
Klatch.” She doubled the recipe, baked the cakes in the morn-
ing, and placed them in the oven to heat through before serving.
The cakes should be broken apart, not cut. The cakes made
from this recipe are particularly fine.

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GROSSMUTTER’S POTATO CAKES

1 cup hot mashed potatoes.

1% cups sugar.

1 scant cup butter and lard.

1 cup homemade yeast or 1 yeast cake dissolved in 1 cup
lukewarm water.

3 eggs.

Flour.

At 5 o’clock in the afternoon set to rise the following: One
cup of sugar and one cup of hot mashed potatoes ; when lukewarm
add one cup of flour and one cup of yeast; beat all together, stand
in a warm place to rise and at 9 o’clock in the evening cream
196 MARY AT THE FARM

together 1 cup of a mixture of lard and butter, 1 cup of sugar,
3 eggs and pinch of salt; add the sponge and beat well. Stir as
stiff as you car stir it with a large spoon, cover, set in a warm
place to rise until morning, when roll out some of the dough into
cakes about one inch thick, put in pie tins to rise, and when light,
make half a dozen deep impressions on top of each cake with the
forefinger, spread with melted butter and strew light-brown sugar
thickly over top, or mix together 1 cup sugar, butter size of an
egg, 2 tablespoons flour, 2 tablespoons boiling water, beat well and
spread the mixture on cakes just before placing in oven. Bake
the cakes about 20 minutes in a moderate oven. This is a very
old recipe used by Aunt Sarah’s grandmother, and similar to the
well-known German cakes called “Schwing Felders.”

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AUNT SARAH’S “BREAD DOUGH” CAKE

1 cup bread dough.

1 egg.

y cup soft A sugar.

1 tablespoon lard or butter.
¥% teaspoon soda.

When her bread dough was raised and ready to put in the
pans she placed a cupful of it in a bowl and added the egg, sugar,
butter, soda (dissolved in a little hot water) ; some dried raisins or
currants, and just enough flour so it might be handled easily. Put
in a small agate pan four inches deep, let rise until light, dust
pulverized sugar over top and bake about 25 or 30 minutes in a
moderate oven.

Double the materials called for, using 2 cups of well-risen
bread dough or sponge, and you will have a good-sized cake.

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GOOD, CHEAP DUTCH CAKES

To a bowl containing 1 cup of scalded milk, add 1 tablespoon-
ful of lard and 1 cup of sugar. When lukewarm add 1 yeast cake
(Fleischman’s), dissolved in 1 cup of lukewarm water, and about
5 cups of good flour. Set to rise at night about nine o’clock.
Early the next morning roll out pieces about one and a half inches
AND BOOK OF RECIPES 197

thick, to fit in medium-sized pie tins. Set in a warm place to rise.
When light, brush top with melted butter and strew sugar thickly
over and bake from 15 to 20 minutes in a moderately hot oven.
These cakes are inexpensive and good; no eggs or butter being
used.

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RECIPE FOR “LIGHT CAKES” (GIVEN MARY BY A FARMER’S
WIFE)

In the evening mix a sponge consisting of % cup of mashed
potatoes," 44 cup sugar, 1 cup of yeast or 1 cake of Fleischman’s
yeast dissolved in a cup of lukewarm water; % cup of a
mixture of butter and lard and a pinch of salt and flour to thicken
until batter is quite thick. Stand in a warm place, closely cov-
ered, until morning, when add 2 eggs and % cup of sugar and
flour to stiffen as thick as sponge can be stirred with a spoon.
Set to rise; when light roll out one inch thick, place in pie tins,
brush tops with melted butter and brown sugar, set to rise, and,
when well risen, bake.

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BUTTER “SCHIMMEL”

Place in a mixing bowl 2 cups of warm, mashed potatoes and
add 3% of a cup of shortening (a mixture of lard and butter), (or
use Aunt Sarah’s substitute for butter); one cup of A sugar
and 1 teaspoonful salt.

Beat all toa cream. When lukewarm, add 2‘eggs and either
1 yeast cake dissolved in 1 cup of lukewarm water, or 1 cup of
potato yeast; use about 2 cups of flour to make a thin batter. Set
to raise over night or early in the morning. When well risen add
about 4 cups of flour. Make about as stiff a dough as can be
stirred well with a mixing spoon. Place soft dough on a.bake-
board; roll out into a sheet about one-half inch thick; cut into
squares about the size of a common soda cracker; bring each of
the four corners together in the centre like an envelope; pinch
together ; place a small piece of butter (about one-eighth teaspoon-
ful) on the top where the four corners join. Stand in a warm
place to rise. When well risen and light place in the oven. When
baked, take from oven, and while hot dip all sides in melted butter
198 MARY AT THE FARM

and dust granulated or pulverized sugar over top. ‘These are not
as much trouble to prepare as one would suppose from the direc-
tions for making. The same dough may be cut in doughnuts with
a tin cutter and fried in hot fat after raising, or the dough may
be molded into small, round biscuits if preferred, and baked in
oven.

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“BUCKS COUNTY” DOUGHNUTS

About nine o’clock in the evening a batter was mixed com-
posed of the following:

1 cup milk.

1 cup hot water.

1 teaspoonful of sugar.

1 cup yeast (or one cake of Fleischman’s yeast dissolved in
one cup of lukewarm water).

1 pinch of salt.

3% cups of flour.

Stand in a warm place until morning. Then add % cup of
butter and 1%4 cups of soft A sugar, creamed together, and from
3 to 4 cups of flour. The dough should be as stiff as can be
stirred with a spoon. Set to rise in a warm place; when light and
spongy, roll out on a well-floured bake-board and cut into round
cakes with a hole in the centre. Let rise again, and when well
risen fry a golden brown in deep fat and sift over pulverized
sugar. This recipe will make 45 doughnuts. These are good and
economical, as no eggs are used in this recipe.

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EXTRA FINE “QUAKER BONNET” BISCUITS

For these quaint-looking, delicious biscuits, a sponge was pre-
pared consisting of
1 pink milk. °
3 eggs.
Y4 cup mixture butter and lard.
1 yeast cake (Fleischman’s).
About 7 cups flour.

Set to rise early in the morning. When well risen (in about
AND BOOK OF RECIPES 199

3 hours), roll dough into a sheet about %4 inch in thickness, cut
with a half-pound baking powder can into small, round biscuits,
brush top of each one with melted butter (use a new, clean paint
brush for this purpose), place another biscuit on top of each one
of these, and when raised very light and ready for oven brush top
of each biscuit with a mixture consisting of half of one yolk of
egg (which had been reserved from the ones used in baking),
mixed with a little milk. Biscuits should have been placed on
a baking sheet some distance apart, let rise about one hour until
quite light, then placed in a quick but not too hot an oven until
baked a golden brown on top.

Mary gave these the name of “Quaker Bonnet” Biscuits, as
the top biscuit did not raise quite as much as the one underneath
and greatly resembled the crown of a Quaker bonnet.

From this quantity of dough was made three dozen biscuits.
These are not cheap, but extra fine.

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BUCKS COUNTY CINNAMON “KUCHEN”

Explicit directions for the making of these excellent raised
cakes was given Mary by an old, experienced Pennsylvania Ger-
man cook. They were prepared from the following recipe: Early
in the morning 1 pint of milk was scalded. When lukewarm, add
3% cups of flour and 1 cake of Fleischman’s compressed yeast
(which had been dissolved in 1 tablespoonful of lukewarm water).
Beat the mixture well. Cover and stand in a warm place to
rise. When well risen, which should be in about 2 hours, add
the following mixture, composed of 34 cup of sugar and %4 cup
of butter, creamed together; 14 teaspoonful of salt; 1 egg was
beaten into the mixture, and about 2 cups of flour were
added, enough to make a dough as stiff as can be stirred with
a spoon. Dough should not be as stiff as for bread. Let
stand about 1 hour. When well risen and light, divide into four
portions. Roll out each piece of dough to thickness of one inch.
Place cakes in medium-sized pie tins and allow them to stand
about one hour. When well risen, doubled in bulk, make half
dozen deep impressions on top of'each cake with the forefinger.
Brush top of each cake with 14 tablespoonful of melted butter.
Sprinkle over 2 tablespoonfuls of soft A sugar and sift over a little
200 MARY AT THE FARM

pulverized cinnamon, if liked, just before placing cakes in oven.
Bake cakes from 20 to 25 minutes in a moderately hot oven.
From this dough may be made four cakes.

Excellent biscuits may also be made from this same dough,
by simply moulding it into small biscuits and place in a pan some
distance apart. Let rise and brush tops of biscuits with a mix-
ture composed of a part of an egg yolk, a tablespoonful of milk
and 4 teaspoonful sugar. This causes the biscuits to have a rich,
brown color when baked.

The sponge from which these cakes or biscuits were made was
mixed and set to rise at 6 o’clock in the morning, and the baking
was finished at 11 o’clock. Sponge should be set to rise in a warm
room. If these directions are carefully followed the housewife
will invariably have good results. Always use hard Spring wheat
for bread or biscuits, raised with yeast; and Winter wheat, which
costs less, will answer for making cake and pastry. In cold
weather always warm flour before baking, when yeast is used for
baking raised cakes. Soft A sugar or.a very light brown is to
be preferred to granulated.

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MORAVIAN SUGAR CAKES

At 5 o’clock P. M. set a sponge or batter, consisting of 1 cup
of mashed potatoes, 2 cups of sugar, 1 cup of sweet milk, scalded
and cooled, % cake of yeast, dissolved in 1 cup of lukewarm water,
2 eggs, 34 cup of a mixture of lard and butter, add 3 cups of flour,
beat well, stand in a warm place to raise; at 9 o’clock add about 6
cups of flour. Stand until morning in a warm place, near the
range. ‘The following morning turn out on a floured bake-board,
roll out cakes one inch thick, place in pie tins, when ready for the
oven; punch half a dozen small holes in the top of cakes, in which
place small bits of butter. Sprinkle sugar over liberally and cin-
namon if liked. Bake in a moderate oven.

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MARY’S POTATO CAKES

1 cup freshly-boiled mashed potatoes.
1 cup scalded sweet milk.
AND BOOK OF RECIPES 201

1 cup sugar.

Flour about 6 cups.

1 cake Fleischman’s yeast.

2 eggs.

¥Y% cup butter and lard mixed.
Y% cup potato water.

At 7 o’clock in the morning Mary mixed a sponge consisting
of a cup of mashed potatoes, 1 cup scalded milk, %4 cup sugar, 114
cups of flour and the cake of Fleischman’s yeast, dissolved in half
a cup of lukewarm potato water. This was set to rise in a warm
place near the range for several hours until light. Then she
creamed together 4 cup of sugar, 2 eggs and 1% cup of butter and
lard, or use instead the “Substitute for Butter.’ Added the
creamed sugar, butter and eggs to the well-risen sponge and about
4Y, cups of flour. Sift a couple of tablespoons of flour over top
of sponge, and set to rise again about 144 hours. When light,
take out pieces of the sponge on a well-floured bread-board, knead
for a minute or two, then roll out with a rolling-pin into pieces
about one inch thick, place in well-greased small pie tins, over
which a dust of flour has been sifted, set to rise about 114 hours.
When light and ready for oven brush top with milk, strew crumbs
over or brush with melted butter and strew sugar over top; after
punching half dozen holes in top of each cake, bake in a moder-
ately hot oven from 20 to 25 minutes until a rich brown, when
cakes should be baked. Five potato cakes may be made from
this sponge, or four cakes and one pan of biscuits if preferred.
Use soft “A” sugar rather than granulated for these cakes, and
old potatoes are superior to new. Or when these same cakes
were raised, ready to be placed in the oven, Mary frequently
brushed the tops of cakes with melted butter, strewing over the
following: 1 cup of flour mixed with %4 cup of sugar and yolk of
1 egg, and a few drops of vanilla. This mixture rubbed through
a coarse sieve and scattered over cakes Mary -called, “Streusel
Kuchen.”

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GERMAN RAISIN CAKE (RAISED WITH YEAST)

Place in a bowl 1 cup of milk, scalded and cooled until luke-

warm ; add 1 tablespoonful of sugar and dissolve one cake of yeast
13
202 MARY AT THE FARM

in the milk. Mix in 1 cup of flour and stand in a warm place to
raise 34 of an hour. Then cream together in a separate bowl %4
cup soft “A” sugar, 4 cup of butter or “butter substitute,” add 1
egg and a pinch of salt; stir in 114 cups of flour, %4 cup of well-
floured raisins, and %4 teaspoonful of vanilla flavoring. Add the
yeast mixture and allow it to raise about 2 hours longer. At the
expiration of that time turn the well-risen sponge out on a floured
bake-board. After giving the dough several deft turns on the
board with the hand, place in a well-greased fruit cake pan, which
has been dusted with flour. Stand pan containing cake in a warm
place, let rise until very light, probably 1% hours, when brush
the top of cake with a small quantity of a mixture of milk and
sugar. Sift pulverized sugar thickly over top. Place the cake in
a moderately hot oven, so the cake may finish rising before com:
mencing to brown on the top. Bake about 35 minutes.

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“KAFFEE KRANTZ” (COFFEE WREATH)

1 cup sugar.

34 cup butter and lard.

4 eggs.

1 pint milk.

1 Fleischman’s yeast cake.
4 cups flour.

Cream together the sugar, butter, lard and eggs, add the milk,
which has been scalded and allowed to cool; flour, and yeast cake,
dissolved in a half cup of lukewarm water; beat well. Set this
sponge to rise in a warm place, near the range, as early as possi-
ble in the morning. ‘This will take about 114 hours to rise. When
the sponge is light add about 3 cups more of flour. The dough,
when stiff as can be stirred with a spoon, will be right. Take about
2 cups of this sponge out on a well-floured bake-board, divide in
three pieces, and braid and form into a wreath or “Krantz,” or
they may be made out into flat cakes and baked in pie tins after
they have been raised and are light. Sprinkle sugar thickly over
top after brushing with milk containing a little sugar, before plac-
ing in oven. These should rise in about 114 hours. Place in a
moderately hot oven and bake from 20 to 25 minutes. This
recipe Frau Schmidt translated from the German language for
Mary’s especial benefit.
AND BOOK OF RECIPES 203

This coffee wreath is particularly fine if small pieces of
crushed rock candy be sprinkled liberally over the top and
blanched almonds stuck a couple of inches apart over the top just
before placing the cake in the oven, after the cakes had been
brushed with a mixture of milk and sugar.

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“MONDEL KRANTZ” OR ALMOND CAKE (AS MADE BY FRAU
SCHMIDT)

1 pint sweet milk.

34 cup sugar.

3 eggs.

1 yeast cake or 1 cup yeast.

y cup butter.

2 tablespoons rock candy.

1 orange.

2 tablespoons chopped almonds.
Flour.

Set to rise early in the morning. To the scalded milk, when
lukewarn, add the yeast and flour enough to make a batter, cover,
‘set to rise until light, near the range, which will take several
hours. Then add the sugar, butter and eggs beaten to a cream,
grated rind and juice of orange, a couple tablespoons finely-chop-
-ped almonds, and add enough flour to make a soft dough, as
‘stiff as can be stirred with a spoon; set to rise again, and when
‘light, divide the dough in two portions, from which you form two
wreaths. Roll half the dough in three long strips on the floured
‘bake-board with the hands, then braid them together. Place a
large coffee cup or bowl inverted on the centre of a large, round
-or oval, well-greased pan, lay the wreath around the bowl. The
bowl in the centre of the pan prevents the dough from running
together and forming a cake. Brush the top of the wreath with a
‘little milk, containing teaspoon of sugar, over the top of the
wreath, stick blanched, well-dried almonds, and strew thickly
-with crushed rock candy or very coarse sugar.

Let rise until light, then bake. This makes two quite large
-wreaths.

The Professor’s wife told Mary when she gave her this
recipe, this almond wreath was always served at the breakfast
204 MARY AT THE FARM

table on Christmas morning at the home of her parents in Ger-
many, and was always baked by her mother, who gave her this
recipe, and it was found on the breakfast table of Frau Schmidt
Christmas morning as regularly as was made “Fast Nacht Kuch-
en” by Aunt Sarah every year on “Shrove Tuesday,” the day
before the beginning of the Lenten season.

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THE PROFESSOR’S WIFE’S RECIPE FOR “DUTCH CAKES”

2 tablespoons of butter or lard.
2 eggs.

1 cup “Soft A” sugar.

¥\% yeast cake.

1 pink milk.

¥, teaspoonful of salt.

Flour.

She scalded the milk, added butter and eggs, well beaten,
when the milk was lukewarm, then added yeast, dissolved in a
little lukewarm water, sugar, salt and flour to make a thin batter.
Beat all together five minutes, stood the batter, closely covered,
in a warm place, over night. In the morning, added flour to make
a soft dough, kneaded lightly for ten minutes, placed in bowl and
set to rise again. When light, she rolled out dough one inch in
thickness, placed in pie tins, and when raised a second time spread
over the cakes the following mixture before placing in oven: 1
cup sugar, 2 tablespoonfuls of flour, 2 tablespoonfuls of boiling

water and butter size of an egg, beaten well together. Bake 20
minutes.

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“FARMERS’ POUND CAKE” (AS AUNT SARAH CALLED THIS)

Place in a bowl 2 cups of light, well-raised bread sponge
(when all flour necessary had been added and loaves were
shaped ready to be placed in bread pan for final rising). Cream
together 34 cup of a mixture of lard and butter, add 2 eggs, first
yolks, then stiffly beaten whites, also add 114 cups soft A sugar.
Add this to the 2 cups of bread sponge in bowl and beat well until
AND BOOK OF RECIPES 205

fully incorporated with the dough, then add % cup of lukewarm
milk, in which had been dissolved 14 teaspoonful of salaratus.

Beat all together until mixture is smooth and creamy, then
add 2 cups of bread flour and % teaspoon of lemon flavoring.
Beat well and add 1% cups of either currants or raisins, dusted
with flour. Pour mixture into an agate pudding dish (one hold-
ing 3 quarts, about 214 inches in depth and 30 inches in circum-
ference). Stand in a warm place 3 to 4 hours to raise; when
raised to top of pan place in a moderately hot oven and bake
about 40 minutes, when, taken from oven, dust with pulverized
sugar thickly over top of cake.

This cake should be large as an old-fashioned fruit cake, will

keep moist some time in a tin cake box, but is best when freshly
baked.

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GERMAN “COFFEE BREAD”

1/3 cup sugar
1/3 cup butter
1 cup hot milk
1 yeast cake

2 eggs

2% cups flour.

As Aunt Sarah taught Mary to bake this, it was fine. She
creamed together in a bowl the sugar and butter, poured the hot
milk over this, and when lukewarm, added the compressed yeast
cake, dissolved in % cup of lukewarm water. She then added
two small. well-beaten eggs, about 214 cups flour, or enough to
make a stiff batter, and %4 teaspoonful salt. Beat thoroughly,
cover and set to rise in a warm place about 1% hours or until
doubled in bulk. This was set to rise quite early in the morning.
When light, beat thoroughly and with a spoon spread evenly on
top of well-greased, deep pie tins, which have been sprinkled with
a little flour,

Spread the crumbs given below over the top of cakes, cover
and let rise 15 minutes and bake a rich brown in moderate oven.
_ For the crumbs, mix together in a bowl 1 heaped cup of fine,
soft, stale bread crumbs, 2% tablespoonfuls light brown sugar, 34
206 MARY AT THE FARM

of a teaspoonful cinnamon, pinch of salt, % cup of blanched and
chopped almonds, and 2 tablespoonfuls of soft butter. This
sponge or dough should be unusually soft when mixed, as the
crumbs sink into the dough and thicken it. Add only the quan-
tity of flour called for in recipe.

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“FAST NACHT KUCHEN” (DOUGHNUTS)

3 tablespoons honey.
34 quart milk.

2 quarts flour.

1 yeast cake.

Y% cup butter.

2 eggs.

Without fail, every year on Shrove Tuesday, or “Fast Nacht,”
the day before the beginning of Lent, these cakes were made.
Quite early in the morning, or the night before, the following
sponge was set to rise: The lukewarm, scalded milk, mixed into a
smooth batter with 1 quart of flour; add 1 Fleischman’s yeast cake,
dissolved in a very little water. Beat well together, set in a warm
place to rise over night, or several hours, and when light, add the
following, which has been creamed together: eggs, butter and
lard, a little flour and the honey. Beat well, and then add the
balance of the flour, reserving a small quantity to flour the board
later. Set to rise again, and when quite light roll out on a well-
floured board, cut into circles with a doughnut cutter, cut holes in
the centre of cakes, let rise, and then fry in deep fat; dust with
pulverized sugar and cinnamon, if liked. These are regular Ger-
man doughnuts, and are never very sweet. If liked sweeter, a
little sugar may be added. From this batter Mary made 18 “fried
cakes,” or “Fast Nacht Kuchen,” as the Germans call them.
She also made from the same dough one dozen cinnamon buns
and two Dutch cakes. The dough not being very sweet, she
sprinkled rivels composed of sugar, flour and butter, generously
over the top of the “Dutch cakes.” The dough for doughnuts, or
fried cakes, should always have a little more flour added than
dough for “Dutch cakes” or buns; baked in the oven. If too soft,
they will absorb fat while frying.
AND BOOK OF RECIPES 207

“KAFFEE KUCHEN” (COFFEE CAKE)

2 cups milk.

1 heaped cup soft A sugar.
¥ cup butter and lard.

1 egg.

1 Fleischman’s yeast cake.
Flour.

These German Coffee Cakes should be set to rise either early
in the morning or the night before being baked. Scald 2 cups
sweet milk and set aside to cool. Cream together in a bowl 1
heaped cup of A sugar, % cup butter and lard and the yolk of egg.
Add this to the lukewarm milk alternately with 634 cups flour and
the yeast cake dissolved in 1/3 cup lukewarm water. Beat all
together, and, lastly, add the stiffly-beaten white of egg. Cover
and set in a warm place to rise over night, or, if set to rise in the
morning, stand about 2% hours until light. Put an extra cup of
flour on the bake-board, take out large spoonfuls of the dough,
mix in just enough flour to roll out into flat cakes, spread on well-
greased pie tins, stand in a warm place until light, about 114 hours.
When the cakes are ready for the oven, brush melted butter over
the top, strew thickly with brown sugar, or spread rivels over top,
composed of %4 cup sugar, % cup flour and 2 tablespoonfuls of
butter, crumbled together. Strew these over the cakes just before
placing them in the oven of range.

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“STREUSEL KUCHEN”

For these German-raised cakes, take 4 cup mashed potatoes
and ¥% cup of potato water, 14 cup lard and butter mixed, creamed
with %4 cup sugar. Mix with these ingredients about 334 cups
of flour and 1 cup of yeast. Set this sponge to rise at night in a
warm place, well covered. The next morning add to the light,
well-risen sponge, 2 eggs, 4 cup sugar and about 1% cups flour.
Let stand in a warm place until light. Then roll out pieces size of
a plate, one inch thick; place on well-greased pie tins, let rise,
and when light and ready for the oven brush over tops with
melted butter and strew over the tops of cakes the following: Mix
208 MARY AT THE FARM

1 cup of flour, %4 cup of sugar and yolk of 1 egg. Flavor with a
few drops of vanilla (or use vanilla sugar, which is made by plac-
ing several vanilla beans in a jar of sugar a short time, which
flavors sugar). Rub this mixture of flour, sugar and yolk of egg
through a coarse sieve and strew over tops of cakes. .

Or, this same recipe may be used by taking, instead of 1 cup
of yeast, one Fleischman yeast cake, dissolved in 1 cup of
lukewarm water. Instead of sponge being set to rise the night
before the day on which the cakes are to be baked, the sponge
might be set early in the morning of the same day on which they
are to be baked—exactly in the same manner as if sponge was set
the night before; when light, add eggs, sugar and balance of flour
to sponge, and proceed as before.

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MUFFINS, BISCUITS, GRIDDLE CAKES AND WAFFLES

Use 1 scant cup of liquid to 1 good cup of flour, usually, for
“Griddle Cake” batter. Use baking powder with sweet milk, 1
heaping teaspoonful of Royal baking powder is equivalent to 1
teaspoonful of cream of tartar and % teaspoonful of salaratus
(baking soda) combined. Use either baking powder or salaratus
and cream of tartar combined, when using sweet milk. Use 1
teaspoonful of baking soda to 1 pint of sour milk. Allow a larger
quantity of baking powder when no eggs are used. Have all mate-
rials cold when using baking powder. When milk is only slightly
sour, use a lesser quantity of soda and a small quantity of baking
powder.

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SALLY LUNN (AS AUNT SARAH MADE IT)

As “Aunt Sarah” made this, it required 1 cup of sweet milk,
2 eggs, 1 tablespoonful of butter, 3 tablespoonfuls of sugar, flour
to make a stiff batter, about 234 cups (almost three cups) of flour
sifted with 3 scant teaspoonfuls of baking powder. Served imme-
diately when taken from the oven, this is an excellent substitute
for bread for lunch.
AND BOOK OF RECIPES 209

AUNT SARAH'S RECIPE FOR “JOHNNY CAKE”

One and one half cups of sour milk, 1-3 cup of shortening,
a mixture of lard and butter, 114 tablespoonfuls of sugar, 2 cups
of yellow cornmeal, 1 cup of white bread flour, 1 egg, 1 teaspoon
of soda, dissolved in a little hot water, a little salt. Mix all
together, add the stiffly-beaten white of egg last. Pour batter in
an oblong bread tin, bake about 45 minutes in a quick oven. Gran-
ulated corn meal was used for this cake.

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MARY’S BREAKFAST MUFFINS

3 cups sifted flour.

1 teaspoon salt.

1 teaspoon sugar.

1 tablespoon butter and lard.
¥% cake Fleischman’s yeast.

2 eggs.

2 cups boiled milk.

Place the flour, salt, sugar, butter, lard and yeast cake,
dissolved in water, in a bowl and mix well; then add the eggs and
milk, which should be lukewarm. Set to rise in a warm place
over night. In the morning do not stir at all, but carefully place
tablespoonfuls of the light dough into warm, well-greased Gem
pans, let stand a short time, until quite light, then bake in a hot
oven 15 to 20 minutes and serve hot for breakfast. ‘These should
be light and flakey if made according to directions.

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RICE MUFFINS

1 cup cold boiled rice.

Yolk of egg and white beaten separately
1 teaspoon sugar.

¥Y% teaspoon salt.

1 cup sweet milk.

2 cups flour.

2 teaspoonfuls baking powder.

Put, the rice, yolk of egg, sugar and salt in a bowl and beat
well together; then add 1 teacup sweet milk alternately with the
210 MARY AT THE FARM

flour, in which has been sifted the baking powder. Add the stiffly-
beaten white of egg; bake in muffin pans in hot oven. This makes
about fifteen muffins.

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INDIAN PONE

Beat together, in the following order, 2 eggs, 1 tablespoonful
of white sugar, 114 cups of sweet milk, I teaspoonful of salt; to
which add 1 cup of granulated yellow corn meal and 2 cups of
white flour, sifted, with 3 scant teaspoonfuls of Royal baking
powder. Lastly, add 1 tablespoonful of melted (not hot) butter.
Pour batter in bread pan and bake in a hot oven 25 to 30 minutes.
Serve hot. Do not cut with a knife when serving, but break in
pieces. When the stock of bread is low this quickly-prepared
corn bread or “pone” is a very good substitute for bread, and was
frequently baked by Mary at the farm. Mary’s Aunt taught her
to make a very appetizing pudding from the left-over pieces of
corn bread, which, when crumbled, filled 1 cup heaping full; over
this was poured 2 cups of sweet milk; this was allowed to stand
until soft; when add 1 large egg (beaten separately), a generous
tablespoonful of sugar, a couple of tablespoonfuls of raisins, a
pinch of salt; mix well, pour into a small agate pudding pan, grate
nutmeg over the top, and bake in a moderate oven 1 hour or a less
time. Serve with sugar and cream.

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“PFANNKUCHEN” (PANCAKES)

Four eggs, whites and yolks were beaten separately, 2 table-
spoonfuls of milk, were added; 1 teaspoonful of chopped parsley ;
mix lightly together, add salt to season. Place 2 tablespoonfuls
of butter in a fry pan. When butter has melted, pour mixture
carefully into pan. When cooked, sprinkle over a small quantity
of finely minced parsley. Roll like a “jelly roll.” Place on a hot
platter and serve at once, cut in slices.

Noeoegoetoegoetoeostecheekoetoete
“EXTRA FINE” BAKING POWDER BISCUITS

One quart of flour was measured; after being sifted, was
AND BOOK OF RECIPES 211

placed in a flour sifter, with 4 heaping teaspoonfuls of Royal bak-
ing powder and 1 teaspoonful of salt. Sift flour and baking pow-
der into a bowl, cut through this mixture 1 tablespoonful of butter
and lard each, and mix into a soft dough, with about 1 cup of
sweet milk. 1 egg should have been added to the milk before
mixing it with the flour. Reserve a small quantity of the yolk of
egg, and thin with a little milk. Brush this over the top of bis-
cuits before baking.

Turn the biscuit dough onto a floured bake-board. Pat out
about one inch thick. Cut into rounds with small tin cake cutter.
Place a small bit of butter on each biscuit and fold together. Place
a short distance apart on baking tins and bake in a quick oven.

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oegeeloesescoclocceecoosoeceegeese

“FLANNEL” CAKES, MADE FROM SOUR MILK

One pint of sour milk, 2 eggs (beaten separately), a little salt,
1 large teaspoon of melted butter, 1 teaspoonful of molasses, 1
good teaspoon of soda, sifted with enough flour to make a smooth
batter. Beat hard and then add the 2 yolks and the stiffly-beaten
whites of eggs. Bake small cakes on a hot, well-greased griddle.
Serve with honey or maple syrup.

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orgoetoadoesoelosterfeetestossoote

“FLANNEL” CAKES WITH BAKING POWDER

Sift together in a bowl 1 pint of flour, 1 teaspoon of salt, 2
teaspoons of Royal baking powder, mixed to a smooth batter, with
about 1 pint of sweet milk. Add two yolks of eggs, 1 tablespoon
of melted butter. Lastly, add the 2 stiffly-beaten whites of eggs. 1
teaspoon of baking molasses added makes them brown quickly.
Bake on a hot griddle, well greased.

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Ba OC

FRAU SCHMIDT’S RECIPE FOR WAFFLES

One pint of sour milk, 1 quart of sweet milk, 1 teaspoon salt,
1 tablespoon butter, whites of three eggs and yolks of two and
1 teaspoon of baking soda, and flour to make a rather thin batter.
Beat the two yolks of the eggs until light and creamy, then add 1%
212 MARY AT THE FARM

teaspoon of baking powder, little flour, then the sour milk with
soda dissolved in it, stirring all the time. Then add 1 tablespoon
of melted or softened butter, then the sweet milk; beat well; and
lastly, add the stiffy-beaten whites of the three eggs. Bake in hot
waffle iron.

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Boegecgeetoeseeioeceesoegeaiet eee

“CRUMB” CORN CAKES

One pint of stale bread crumbs (not fine, dried crumbs), cov-
ered with 1 pint of sour milk. Let stand over night. In the
morning add 1 tablespoon of butter, yolks of 2 eggs and a little
salt, 44 teaspoon of salaratus (good measure), 34 cup of granu-
lated corn meal, to which add a couple of tablespoons of bread
flour, enough to fill up the cup... Stir all well together, add the 2
stiffly-beaten whites of eggs and drop with a tablespoon on a hot,
greased griddle. Make the cakes small, as they do not turn quite
as easily as do buckwheat cakes. This makes about two dozen
cakes. These are good.

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“GRANDMOTHER’S” RECIPE FOR BUTTERMILK WAFFLES

Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of
flour, and add 1 tablespoon of melted butter, 1 teaspoon salt, 1
tablespoon of molasses. Add the well-beaten yolks of 3 eggs,
1% teaspoonfuls of baking soda, dissolved in a little hot water.
Lastly, add the stiffly-beaten whites of 3 eggs. Place about 3
tablespoonfuls of the batter on hot, well-greased waffle irons. If
buttermilk cannot be procured, sour milk may be used with good
results, providing the milk is quite sour. From this quantity of
batter may be made twelve waffles. Serve with maple syrup
or honey.

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Moegoezoscorlecieecesloeleesoeloese

BREAD GRIDDLE CAKES

To 1 pint of sour milk add about 3 slices of stale bread and
allow the bread to soak in this mixture over night. In the morn-
ing beat up smoothly with 1 egg yolk, 1 teaspoonful of soda, a
pinch of salt and enough cornmeal and white flour, in equal quan-
AND BOOK OF RECIPES 213

tities, to make a moderately thin batter. Lastly, add the stiffly-
beaten white of egg, bake on a hot griddle. Cakes should be
small in size, as when baked cakes are less readily turned than
other batter cakes. These cakes are economical and good.

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Borsoecocceccoeloeceetoosoclocloele

NEVER FAIL “FLANNEL” CAKES

2 cups thick sour milk (quite sour).

2 tablespoonfuls sweet milk.

1 egg.

¥Y teaspoonful salt.

2 cups flour.

1 teaspoonful baking soda (good measure).

Pour the milk in a bowl, add yolk of egg. Sift together
flour, baking soda and salt, four times. Beat all well together.
Then add the stiffly-beaten white of egg, and bake at once on a
hot griddle, using about two tablespoonfuls of the batter for a
cake. Serve with butter and maple syrup or a substitute.

This recipe, given Mary by an old, reliable cook, was unfail-
ing as to results, if recipe-be closely followed. The cakes should
be three-fourths of an inch thick, light as a feather, and inside,
fine, like bread, not “doughy,” as cakes baked from richer batters
frequently are.

From this recipe was made eighteen cakes.

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WAFFLES MADE FROM SWEET MILK AND BAKING POWDER

Sift together 1 quart of flour, 2 teaspoonfuls of baking powder
and ¥4 teaspoonful of salt. Mix into a batter, a little thicker than
for griddle cakes, with sweet milk; add yolks of 3 eggs, 3 table-
spoonfuls of melted butter ; lastly, stir in lightly the 3 stiffly-beaten
whites of eggs. Bake on a hot, well-greased waffle iron and serve
with maple syrup.

“BUCKS COUNTY” BUCKWHEAT CAKES

About 12 o’clock noon dissolve 1 cake of yeast (the small,
round or square cornmeal cakes) in 1 pint of lukewarm water.
214 MARY AT THE FARM

Add to this 1 tablespoonful wheat flour, 1 tablespoonful yellow
cornmeal, and enough good buckwheat flour to make a thin batter.
Set in a warm place near the range to rise. About 6 or 7 o’clock
in the evening add this sponge to 1 quart and 1 pint of lukewarm
potato water (water drained from boiled potatoes), 1 tablespoon-
ful of mashed potatoes added improves the cakes; add salt. They
need considerable. Stir in enough buckwheat flour to make quite
a stiff batter, beat hard and set to rise, covered, in a warm place
-over night. The next morning add 1 teaspoonful salaratus, dis-
solved in a little hot water; 1 tablespoonful of baking molasses
and a little warm milk, to thin the batter; or water will answer.
The batter should be thin enough to pour. Let stand a short time,
then bake on a hot griddle. Half this quantity will be enough for
a small family. Then use only % teaspoonful salaratus. Bake
golden brown on hot griddle. Serve with honey or maple syrup.
If this recipe for buckwheat cakes is followed, you should have
‘good cakes, but much of their excellence depends on the flour.
Buy a small quantity of flour and try it before investing in a large
quantity, as you cannot make good cakes from a poor brand of
‘flour.

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DELICIOUS CORN CAKES

One cup of sweet milk heated to boiling point; stir in 2 heap-
‘ing tablespoonfuls yellow, granulated cornmeal; add a tablespoon-
ful of butter or lard and salt to taste. As soon as the mixture has
-cooled, stir in 1 tablespoonful of wheat flour. If the batter should
be too thick, stir in enough cold, sweet milk to make it run easily
from the spoon. Add 1 heaping teaspoonful of Royal baking
‘powder. Drop spoonfuls on hot, greased griddle, and bake. This
quantity makes cakes enough to serve three people, about sixteen
‘small cakes. ‘This is an economical recipe, as no eggs are used.

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RICE WAFFLES

(AS AUNT SARAH MADE THEM. )

Add 1 tablespoonful of butter and 1 tablespoonful lard to 1
cup of cold, boiled rice; 2 yolks of eggs, the whites beaten sepa-
AND BOOK OF RECIPES 215

rately and added last; 2 cups of flour, 1 teaspoonful salt and 2
teaspoonfuls baking powder, sifted together; 1 teaspoonful of
sugar and 1 teaspoonful of molasses, and enough sweet milk to
make a thin batter. Bake in hot waffle irons. With these serve
either maple syrup or a mixture of sugar and cinnamon.

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“GERMAN” EGG-PANCAKES (NOT CHEAP)

These truly delicious pancakes were always baked by “Aunt
Sarah” when eggs were most plentiful. For them she used, 1 cup
flour, 5 fresh eggs, 14 cup milk.

The yolks of 5 eggs were broken into a bowl and lightly
beaten. Then milk and flour were added gradually to form a
smooth batter. Lastly, the stiffly-beaten whites of eggs were
added. Large spoonfuls were dropped on a hot, well-greased
griddle, forming small cakes, which were served as soon as baked.
These cakes require no baking powder. ‘Their lightness depends
entirely on the stiffly-beaten whites of eggs.

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Roose oSoosecosreeroeroesoesosloele

“FRAU SCHMIDT'S” GRIDDLE CAKE RECIPE

The Professor’s wife gave Mary this cheap and good recipe
for griddle cakes: 1 pint of quite sour, thick milk; beat into this
thoroughly 1 even teaspoon of baking soda, 14 teaspoon each of
salt and sugar and 2 cups of flour, to which had been added 1 ta-
blespoon of granulated cornmeal and 1 rounded teaspoon of bak-
ing powder before sifting. No eggs were used by the Professor’s
wife in these cakes, but Mary always added yolk of 1 egg to the
cakes when she baked them.

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MARY’S RECIPE FOR “CORN CAKE”

1 cup of white flour.

Y cup cornmeal (yellow granulated cornmeal).
1 cup of sweet milk.

2 teaspoonfuls baking powder.

1 tablespoonful sugar.
216 MARY AT THE FARM

¥Y teaspoonful salt. 1 tablespoonful lard.
1 tablespoonful butter. 1 egg.

Sift together flour, salt and baking powder, sugar, and add
¥Y% cup of granulated, yellow cornmeal. Mix with 1 cup milk, 1
beaten egg, and the 2 tablespoonfuls of butter and lard. Beat
thoroughly. Add a tablespoonful more of flour if not as stiff as
ordinary cake batter. Pour in well-greased bread tin and bake
about 40 minutes in a hot oven.

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Borze-cSersorsonseeseecesseeseeseese

AUNT SARAH'S DELICIOUS CREAM BISCUITS

Place in a flour sifter 2 cups of flour, 2 teaspoonfuls baking
powder, 14 teaspoonful of salt and 14 teaspoonful of sugar. Sift
twice; stir together 14 cup of sweet milk and % cup of thick,
sweet cream. Quickly mix all together, cutting through flour
with a knife, until a soft dough is formed, mixing and handling
as little as possible. Drop spoonfuls into warmed muffin tins and
bake at once in a hot oven. Serve hot.

These are easily and quickly made, no shortening other than
cream being used, and if directions are closely followed will be
flakey biscuits when baked.

Aunt Sarah was always particular to use pastry flour when
using baking powder, in preference to higher-priced ‘Hard
Spring Wheat,” which she used only for the making of bread or
raised cakes, in which yeast was used.

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MARY’S MUFFINS

cups of flour.
even teaspoonfuls of baking powder.
tablespoonfuls of sugar.
cup of sweet milk.
eggs.
1 tablespoonful of butter.

Sift flour and baking powder in a bowl; add | tablespoonful of
sugar and a pinch of salt; add the 2 yolks of eggs to the 1 cup of
milk, and mix with the flour and baking powder; lastly, add the
stiffly-beaten whites of eggs. Place large spoonfuls of the batter

NF DY Wh
AND BOOK OF RECIPES 217

in small Gem pans. Bake in a hot oven 20 minutes, These
muffins are fine.

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CORN MUFFINS (AS MADE BY “FRAU SCHMIDT”)

2 eggs.

1% tablespoonfuls of sugar.

1 cup of granulated yellow cornmeal.
1% cups of sweet milk.

2 cups of white flour.

3 teaspoonfuls of baking powder.

1 tablespoonful melted butter.

A pinch of salt.

Beat together eggs and sugar, add milk and cornmeal and the
white flour, sifted, with baking powder and salt; add the 1 table-
spoonful of melted butter. Bake 20 minutes in warmed, Gem
pans, in a hot oven. Mary’s Aunt taught her to utilize any left-
over muffins by making a very appetizing pudding from them
called “Indian Sponge” Pudding, the recipe for which may be
found among pudding recipes.

Borhorgoeserocdoctoetecleetontonte
STRAWBERRY SHORTCAKE (AS FRAU SCHMIDT MADE IT)

1 pint of flour.

3 teaspoonfuls of baking powder.
2% tablespoonfuls of butter or lard.
1 egg.

¥ teaspoon of salt.

Milk or water.

Sift together flour, baking powder and salt, and cut butter
or lard through the flour. Add 1 beaten egg to about 1 cup of
sweet milk, and add gradually to the flour, cutting through it with
a knife until a soft dough is formed, mixing and handling as little
as possible. Divide the dough into two portions, roll out one
portion quickly and place on a large pie tin; spread the top of cake
with softened (not melted) butter, lay the other cake on top and
bake in a quick oven. When baked and still hot, the cakes may

be easily separated without cutting; when, place between layers,
14
218 MARY AT THE FARM

and, if liked, on top of the cake, crushed, sweetened strawberries.
“Frau” Schmidt thought a crushed banana added to the strawber-
ries an improvement. Serve the hot shortcake with sweet cream
and sugar.

Or, the recipe for baking a plain (not rich) layer cake
might be used instead of the above. When baked and cooled,
spread between the layers the following:

To the stiffly-beaten white of 1 egg, add 1 cup of sugar; beat
well. Then add 1 cup of crushed strawberries. Beat all togeth-
er until the consistency of thick cream. Serve cold.

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eeZoetoccoecoeroeloelocceeseeseese

PERFECTION WAFFLES

Sift together 4 cups of flour, 2 teaspoonfuls of baking soda
and 1 teaspoonful of salt, four times.

Separate 3 fresh eggs. Place the yolks in an earthenware ~
mixing bowl. Beat well with a spoon. Then add 3% cups of
sour milk or sour buttermilk and %4 cup of sour cream, and 1 tea-
spoonful of melted butter. Mix a smooth batter with the sifted
flour and soda. Lastly, add the stiffly-beaten whites of 3 eggs.
Mix the batter quickly and thoroughly. Bake on a hot, well-
greased waffle iron and serve at once.

The waffles may be buttered as soon as baked and sugar
sifted over, or a saucer containing a mixture of cinnamon and
sugar, or a small jug of maple syrup may be served with them.
Twelve waffles were made from this recipe.

orgeegoetersocdosloasorsoesoeteete
RECIPE FOR MAKING “BAKING POWDER”

Sift together three times (through a fine sieve) 8 tablespoon-
fuls of cream of tartar, 4 tablespoonfuls of baking soda (sala-
ratus), 4 tablespoonfuls of flour. Cornstarch may be substituted
for flour. This latter ingredient is used to keep the cream of
tartar and soda separate and dry, as soda is made from salt and
will absorb moisture. ‘This recipe for making a pure baking pow-
der was given Mary by Frau Schmidt, who had used it for years
with good results.
AND BOOK OF RECIPES 219
FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS

When cooking any article to be immersed in fat use about
this proportion: 2 pounds of sweet lard to 1 of suet, which had
been previously tried out. It is cheaper, also more wholesome, to
use part suet than to use all lard. Save all pieces of left-over fat,
either raw or cooked, from steaks, roasts, bacon or ham. Cut all
up into small pieces and place in a pan in the oven until tried out,
or put in a double boiler and stand over boiling water until fat is
tried out. Strain and stand aside to be used as drippings. To
clarify this fat, pour boiling water over, let cook a short time,
strain and stand away in a cool place, when a cake of solid fat
will form on top, which may be readily removed and used as drip-
pings, or it may be added to the kettle of fat used for deep frying.
Always strain fat carefully after frying croquettes, fritters, etc.
Should the frying fat become dark add to the can of soap fat the
economical housewife is saving. Return the clear-strained fat to
the cook pot, cover carefully, stand aside in a cool place, and the
strained fat may be used times without number for frying. The
housewife will find it very little trouble to fry fritters, croquettes,
etc., in deep fat, if the fat is always strained immediately after
using, and returned to the cook pot, kept especially for this pur-
pose. Stand on the hot range when required and the fat will heat
in a few minutes, and if the fat is the right temperature, food
cooked in it should not be at all greasy. When the housewife is
planning to fry fritters or croquettes she should, if possible, crumb
the articles to be fried several hours before frying, and stand aside
to become perfectly cold. When the fat for frying is so hot a
blue smoke arises, drop in the fritters or croquettes, one at a time,
in order not to chill the fat or plunge a frying basket, containing
only a couple of fritters at a time, in the hot fat, as too many
placed in the fat at one time lowers the temperature too quickly
and causes the fritters to be greasy and soggy. ‘To test the fat
before dropping in the fritters, if a small piece of bread is dropped
in the fat and browns in about one minute the fat is the right tem-
perature for frying fritters, and fritters fried at the correct tem-
perature should be a rich brown and not at all greasy. When
removing fritters from hot fat place on coarse brown paper to
absorb any remaining fat. Fritters composed of vegetables, or
oysters, should be served on a platter garnished with parsley, and
220 MARY AT THE FARM

fritters composed of fruit, should have pulverized sugar sifted
over them liberally. Should a small piece of bread brown in the
fat while you count twenty, fat is the correct temperature for
frying croquettes, but is too hot for frying crullers or any food
not previously cooked.

Aoegeogoatersecfeatergeetoatectonte
KARTOFFLE BALLA (POTATO BALLS).

Boil until tender, 8 medium-sized (not pared) potatoes; when
quite cold remove parings and grate them; fry one finely-chopped
onion in a little butter until a yellow-brown; add this, also 1 egg,
to the potatoes, season with salt and pepper and add flour enough
to mold into balls; use only flour enough to hold the mixture
together. The chopped onion may be omitted, and instead, brown
small, dice-like pieces of bread in a little butter, shape dumplings
into balls the size of walnuts, place a teaspoonful of the browned
bread crumbs in the centre of each and add also a little chopped
parsley. Drop the dumplings in salted boiling water and cook
uncovered from 15 to 20 minutes. When dumplings rise to the
top they should be cooked sufficiently, when remove from kettle
with a skimmer to a platter ; cut dumplings in half and strew over
them bread crumbs, browned in butter.

Paetee
aSoegeese

“BOOVA SHENKEL”

For this excellent “Pennsylvania German” dish, which I am
positive has never before been published, take 214 pounds of
stewing meat (beef preferred), season with salt and pepper and
cook slowly several hours until tender.

For the filling for the circles of dough, take 12 medium-sized
white potatoes, pared and thinly sliced, steamed until tender;
then add seasoning to taste of salt and pepper, 2 tablespoonfuls of
butter, 2 tablespoonfuls of finely-minced parsley and 1 finely-chop-
ped onion (small) ; lastly, add 3 eggs, lightly beaten together, to the
mixture. Allow this to stand while the pastry is being prepared
in the following manner:

Pastry—Sift into a bowl 2%4 cups of flour, 2 teaspoonfuls of
baking powder and 34 teaspoonful of salt, 1 generous teaspoon-
AND BOOK OF RECIPES 221

ful of lard and 1 of butter. Cut through the flour, mix with
water into a dough as for pie crust. Roll thin, cut into about ten
circles, and spread some of the mixture on each circle of dough.
Press two opposite edges together like small, three-cornered turn-
over pies; drop these on to the hot meat and broth in the cook
pot, closely covered. Cook slowly from 20 to 30 minutes. Before
serving the “Boova Shenkel” pour over the following:

Cut slices of stale bread into dice and brown in a pan con-
taining 1 large tablespoonful of butter and a couple tablespoonfuls
-of fat (which had been skimmed from top of broth before “Boova
Shenkel” had been put in cook pot), add about %4 cup of milk to
diced, browned bread; when hot, pour over the “Boova Shenkel”
and serve with the meat on a large platter.

Patetestetetetetetetosteste
Beehoeoesorgeoteclocteeleetoatonte

RICE BALLS WITH CHEESE

Place 2 cups of cold, boiled rice, well drained, in a bowl and
add % cup of grated cheese, a little salt, 14 cup flour and the
stiffly-beaten white of one egg. Mix all together and mold into
balls about the size of a small egg, with a little of the flour; then
toll them in fine, dried bread crumbs, and stand away until per-
fectly cold. When preparing for lunch, beat the yolk of the egg
with a little milk, dip the rice balls into this, then into fine, dried
bread crumbs, drop in deep fat and fry a golden brown. Drain on
brown paper and serve, garnished with parsley.

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MeaZontoeloscoecoeseegeeloecesseecs

“KARTOFFLE KLOSE”

One quart of cold, boiled, skinned potatoes, grated. (Boil
without paring the day before they are to be used, if possible.)
Put into a frying-pan 1 tablespoonful of butter, 1 finely-minced
‘onion (small onion), and fry until a light brown. Remove from
fire and mix with this: 2 heaped tablespoonfuls flour, 1 tablespoon-
ful of finely-cut parsley, 2 eggs (whites beaten separately), and 2
slices of bread, cut fine. Add grated potatoes and bread crumbs,
alternately, mixing together lightly with a fork; add the other
ingredients, season well with salt and pepper, form into round
balls the size of a walnut and drop into a stew-pan. of boiling,
222 MARY AT THE FARM

salted water, containing a teaspoon of butter. Do not cover the
stew-pan while they are cooking. As soon as the dumplings rise
to the top, skim one out and cut in half to see if it is cooked
through. They should take from 15 to 20 minutes to cook. Skim
out of the boiling water on a platter. Cut each dumpling in half,
pour over them bread crumbs browned in a pan containing a little
lard and butter, and serve. The onion may be omitted and only
finely-chopped parsley used, if desired, or use both. Or place the
halved dumplings in pan containing a little lard and butter and
chopped onion (if the latter is liked), and brown on each side,
then serve.

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MoeseeSeccoesecloesecceeseezoeceele

RICE CROQUETTES (AND LEMON SAUCE)

Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boil-
ing water, until tender. The rice, when cooked and drained,
should fill 3 cups. Prepare a cream sauce of 1 pint of milk, 3
heaping tablespoonfuls of flour and 2 tablespoons of butter and
2 egg yolks. Stir in 3 cups of flaky, cooked rice, while rice is
still hot. When the mixture has cooled, mold into small cone
shapes with the hands, stand aside until perfectly cold. Dip the
croquettes into the whites of eggs, then roll them in fine, dried
bread crumbs and fry in deep fat. Ifa cube of bread browns in
the fat in a little longer time than a half minute, the fat is the
right temperature. Eighteen croquettes were made from this
quantity of rice.

Lemon Sauce—To serve with rice croquettes, cream together
y, cup of sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling
water was added and all cooked together until the mixture thick-
ened. When cooled slightly add the juice and grated rind of one
lemon. Serve in a separate bowl, and pass with the croquettes.

Prostate ctestectostestestectostost
BOB CO

CORN OYSTERS

Slice off tips of kernels from cobs of corn and scrape down
corn-pulp from cobb with a knife. To 1 pint of pulp add 2 eggs,
2 heaping tablespoonfuls of flour, 1%4 teaspoonful of salt and a
pinch ot cayenne pepper and of black pepper; add the 2 yolks of
AND BOOK OF RECIPES 223

eggs, then stir in lightly the stiffly-beaten white of eggs and flour.
Fry in only enough butter to prevent them sticking to the pan.
Drop into pan by spoonfuls size of an ordinary fried oyster,
brown on both sides and serve hot.

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ossoereecoccoecoeceeloeceeceecoece

BANANA FRITTERS

From one banana was made 4 fritters. The banana was
halved, cut lengthwise and then cut crosswise. The batter will
do for all fruits, clams, corn or oysters. ‘Make a sauce of the
liquor, mixed with same quantity of milk, with a tablespoon of
butter added, chopped parsley and flour to thicken. When mak-
ing oyster or clam fritters use same rule as for fruit fritters, using
clam juice and milk instead of all milk.

For the “fritter batter” sift together 1 pint. of flour, 2 tea-
spoonfuls baking powder and a pinch of salt. Stir slowly into it a
pint of milk, then the well-beaten yolks of 3 eggs, and, lastly, the
stiffly-beaten whites of eggs. Beat hard for a few minutes and
fry at once in smoking hot fat. Orange sections make delicious
fritters, or halves of fresh or canned peaches may be used.

Allow the bananas to stand one-quarter hour in a dish con-
taining a small quantity of lemon juice and sugar before putting
them in the batter. Lay the slices of bananas or sections of orange
in the batter, then take up a tablespoonful of the batter with one
slice of banana for each fritter, drop into hot fat one at a time,
and fry a golden brown. Sift pulverized sugar over and serve
hot. If a small piece of bread browns in one minute in the fat
it is the right temperature to fry any previously uncooked food.

Borgorvorserroctorsertoctertoroots
PARSNIP FRITTERS

Scrape and boil 5 or 6 parsnips in salted water until tender
and drain. If old parsnips, cut out.the centre, as it is tough and
woody. Mash parsnips fine, add 1 egg yolk (white beaten sepa-
rately), and added last a little salt, I large tablespoonful flour, %4
teaspoonful baking powder, mold into small cakes, dredge with
flour, and fry quickly to a golden brown in a tablespoonful of
butter and one of drippings. Serve at once.
224 MARY AT THE FARM

AUNT SARAH’S “SCHNITZ AND KNOPF”

This is an old-fashioned “Pennsylvania German” favorite.
The end of a ham bone, containing a very little meat, was placed
in a large kettle with a small quantity of water, with “Schnitz,”
or sliced, sweet, dried apples, which had been dried without
removing the parings. When the apples were cooked tender in
the ham broth; dumplings, composed of the following, were
lightly dropped on top of the apples and broth and cooked,
closely covered, from 15 to 20 minutes. Do not uncover
kettle the first ten minutes. When dumplings have cooked
place them with the “Schnitz”’ on a large platter, and serve
at once.

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A VERY OLD RECIPE FOR DUMPLINGS, OR “KNOPF”

One and one-half quarts of flour was sifted with 214 table-
spoonfuls of Royal baking powder, 1 teaspoonful of butter was
cut through the flour in small bits, 1 egg was beaten and enough
milk or water added to the egg to mix the flour into quite a soft
dough. Sometimes instead of molding the dough into balls large
spoonfuls were placed over the apples. Aunt Sarah had used this
recipe for many years. This is a very old recipe, and from it was
made a larger quantity than ordinary housekeepers usually
require. Half the quantity, about 1% pints of flour to 1%
tablespoonfuls of baking powder, mixed according to the direc-
tions given in the first part of recipe, would be about the correct
proportions for a family of ordinary size.

Aunt Sarah frequently substituted sour cherries and a tea-
spoonful of butter was added instead of ham and “Schnitz.”
Dumplings prepared from this recipe may be dropped on stewed
chicken and broth and cooked or steamed, make an excellent pot-
pie. Should there be more dough mixed than required for dump-
lings, place a panful in the oven and bake as biscuits. More
baking powder is required when dough is steamed or boiled than
when baked in the oven.

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“KARTOFFLE KUKLEIN” (POTATO FRITTERS OR BOOFERS)

Place in a bowl 2 cups grated, pared, raw potatoes; drain
AND BOOK OF RECIPES 225

off any liquid formed, then add 1 small onion, also grated;
1 large egg or 2 small eggs, salt and pepper, 1 tablespoonful chop-
ped parsley, 14 teaspoonful baking powder (good measure), and
a couple tablespoonfuls of flour to thicken just enough to make
the fritters hold together; then drop by spoonfuls in deep, hot fat,
and fry a rich brown. The fritters form into odd shapes a trifle
larger than a fried oyster, when dropped in the fat.

Should the fritter batter separate when dropped in the fat,
add more flour, but if too much flour is added they are not as
good as when a lesser quantity is used. Drain the fritters on
brown paper and garnish the platter upon which they are served
with parsley. Mary’s Uncle was very fond of these fritters. He
preferred them to fried oysters, and always called them “potato
boofers.” I would not answer for the wholesomeness of these
fritters. In fact, I do not think any fried food particularly whole-
some,

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ROSETTES, WAFERS AND ROSENKUCHEN (AS MADE BY FRAU
SCHMIDT)

Prepare a batter from the following:
1 cup of sweet milk.
2 eggs.
Pinch of salt.
1 cup of flour, good measure.

Gradually mix the flour with the milk to form a smooth bat-
ter, free from lumps. Add yolks, then the slightly-beaten whites
of eggs. Fasten the long handle to a wafer iron, shaped like a
cup or saucer, and stand it in hot fat, a mixture of 2/3 lard and
1/3 suet, or oil; when heated, remove at once, and dip quickly into
the batter, not allowing the batter to come over top of the wafer
iron. ‘Then return it to the hot fat, which should cover the wafer
iron, and in about 25 or 30 seconds the wafer should be lightly
browned, when the wafer may be easily removed from the iron
on to a piece of brown paper to absorb any fat which may remain.
This amount of batter should make about forty wafers. On these
wafers may be served creamed oysters, vegetables, chicken or
fruit. When using the wafers as a foundation on which to serve
fruit, whipped cream is a dainty adjunct. One teaspoonful of
226 MARY AT THE FARM

sugar should then be added to the wafer batter. These wafers
may be kept several weeks, when by simply placing them in a hot
oven a minute before serving they will be almost as good as
when freshly cooked. Or the wafers may be served as a fritter
by sifting over them pulverized sugar and cinnamon.

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“BAIRISCHE DAMPFNUDELN”

These delicious Bavarian steamed dumplings are made in
this manner: I cake of Fleischman’s compressed yeast was dis-
solved in a cup of lukewarm milk, sift 1 pint of flour into a bowl,
add 1 teaspoonful of sugar and 1 teaspoonful of salt. Mix the
flour with another cup of lukewarm milk, 1 egg and the dissolved
yeast cake and milk (two cups of milk were used altogether).
Work all together thoroughly, adding gradually about 11% cups of
flour to form a soft dough. Do not mix it too stiff. Cover the bowl
with a cloth; stand in a warm place until it has doubled the orig-
inal bulk. Flour the bread board and turn out dough and mold
into small biscuits or dumplings. Let these rise for half an hour,
butter a pudding pan and place dumplings in it, brushing tops with
melted butter. Pour milk in the pan around the dumplings to
about two-thirds the depth of the dumplings; set pan on inverted
pie tin in oven and bake a light brown. Serve with any desired
sauce or stewed fruit. Or, after the shaped dough has raised, drop
it in a large pot of slightly-salted boiling water, allowing plenty of
room for them to swell and puff up, and boil continuously, closely
covered, for 20 minutes. This quantity makes about 30 small
dumplings. Should you not wish so many, half the quantity
might be molded out, placed in a greased pie tin, and when light,
which takes half an hour, bake in a moderately hot oven, and you
will have light, biscuits for lunch.

The thrifty German Hausfraus make fritters of everything
imaginable, and sometimes unimaginable. Mary was told one day
by a German neighbor how she prepared a fritter she called

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“HELLER BLUTHER KUKLEIN”

She gathered elderberry blossoms, rinsed off the dust, and
AND BOOK OF RECIPES 227

when free from moisture dipped the blossoms into fritter batter,
holding the stem ends, then dropped them into hot fat, and when
golden brown, drained a minute on coarse, brown paper before
serving, dusted them with powdered sugar; cinnamon may also
be dusted over if liked. Mary pronounced them “fine” after taste-
ing, and said: “They certainly are a novelty.” Perhaps something
like this suggested the Rosette Iron, as it is somewhat similar.

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APYL KUKLEIN (APPLE FRITTERS)

Pare and core 4 large tart apples. Cut each apple into about
4 round slices and allow the sliced apples to lie a couple of hours
in a dish containing 2 tablespoonfuls of brandy, mixed with a half
teaspoonful of cinnamon and a half teaspoonful of sugar. Drain
the sliced apples, then a few at a time should be dropped in the fol-
lowing batter, composed of: 1 cup of flour sifted with 14 tea-
spoonful of Royal baking powder, 14 teaspoonful of salt, add the
yolks of 2 eggs and 1 cup of milk to form a smooth batter, then add
the stiffly-beaten whites of eggs. Fry light brown, in deep, hot
fat, and sift over powdered sugar. “Fried Apples” are an appe-
tizing garnish for pork chops; the apples should be cored, not
pared, but should be sliced, and when cut the slices should
resemble round circles, with holes in the centre. Allow the
sliced apples to remain a short time in a mixture of cinnamon and
brandy, dry on a napkin, and fry in a pan, containing a couple of
tablespoonfuls of sweet drippings and butter.

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DUMPLINGS MADE FROM “BREAD SPONGE”

‘Aunt Sarah’s raised dumplings from bread sponge were
greatly relished at the farm.

When bread sponge, which had been set to rise early in the
morning, and all flour necessary for loaves of bread had been
added and loaves were being shaped to place in bread tins, Aunt
Sarah reserved an amount of sponge sufficient for one loaf of
bread, added a little extra salt, shaped them into small balls, size of
a lemon, placed them on a well-floured board some distance apart
to raise; when light (at 12 o’clock, if the dinner hour was 12.20),
228 MARY AT THE FARM

she carefully dropped the light balls of dough into a large pot of
rapidly boiling, slightly salted water, covered closely, and boiled
about 20 minutes. (Do not have more than one layer of the
dumplings in cook pot, and do not place too close together ; allow
room for them to expand. )

Test by tearing one apart with a fork. Serve at once, and
serve with a roast, to be eaten with gravy, with butter, or they may
be eaten as a dessert, with jelly or maple syrup.

Aunt Sarah frequently added an equal quantity of fine, dried
bread crumbs and flour and a little extra salt to a thin batter of
bread sponge (before all the flour required for bread had been
added), made about as stiff a dough as for ordinary loaves of
bread; molded them into balls. When sufficiently raised,
boiled them either in water or meat broth in the same manner as
she prepared dumplings ; made only of flour.

This is a small economy, using bread crumbs in place of flour,
and these are delicious if prepared according to directions.
Remember to have a large quantity of rapidly boiling water in
which to cook the dumplings, not to allow water to stop boiling an
instant and to keep cook pot closely covered for 20 minutes
before removing one, and breaking apart to see if cooked through.
These are particularly nice served with stewed apricots.

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“LEBER KLOSE” OR LIVER DUMPLINGS

Boil a good-sized soup bone for several hours in plenty of
water, to which add salt and pepper to taste and several small
pieces of celery and sprigs of parsley to flavor stock. Strain the
broth or stock into a good-sized cook pot and set on stove to keep
hot.

For the liver dumplings, scrape a half pound of raw beef liver
with a knife, until fine and free from all veins, etc. Place the
scraped liver in a large bowl, cut three or four good-sized onions
into dice, fry alight brown, in a pan containing 1 tablespoonful
of lard and butter mixed. Cut into dice 34 to a whole loaf of
bread (about 2 quarts). Beat 2 eggs together, add 1 cup of sweet
milk, season well with salt and pepper, and mix all together with 1
large cup of flour. If not moist enough to form into balls when
mixed together, add more milk. Keep the mixture as soft as pos-
AND BOOK OF RECIPES 229

sible or the dumplings will be heavy. Flour the hands when
shaping the balls, which should be the size of a shelled walnut.
Stand the pot containing stock on the front of the stove, where it
will boil, and when boiling, drop in the dumplings and boil, uncov-
ered, for 15 minutes. When cooked, take the dumplings care-
fully from the stock on to a large platter, pour the stock over
the dumplings and serve.

These are excellent, but a little troublesome to make. One-
half this quantity would serve a small family for lunch.

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FRAU SCHMIDT’S “OLD RECIPE FOR SCHNITZ AND KNOPF”

Place a cook pot on the range, containing the end piece of a
small ham; partly cover with water. This should be done about
three hours before serving, changing the water once. Soak sweet,
unpared, sliced, dried apples over night in cold water. In the
morning cook the dried apples (or schnitz) in a small quantity of
the ham broth, in a separate stew-pan, until tender. Remove ham
from broth one-half hour before serving. Sweeten the broth with
a small quantity of brown sugar, and when the broth commences
to boil add raised dumplings of dough, which had been shaped
with the hands into round balls about the size of an ordinary bis-
cuit. Cook 25 minutes. Do not uncover the cook-pot after the
dumplings have been dropped into the broth until they have
cooked the required length of time. When the dumplings have
cooked a sufficient time carefully remove to a warm platter con-
taining the cooked apple schnitz. Thicken the broth remaining with
a little flour, to the consistency of cream. Pour over the dump-
lings and serve at once.

Dumplings—At 9.30 in the evening set a sponge consisting
of 1 cup of lukewarm milk, 1 tablespoonful sugar, 1 tablespoonful
of butter, 1 egg, 34 of an yeast cake, add flour enough to form a
sponge (as stiff as may be stirred with a mixing spoon). Set to
raise in a warm place over night. In the morning add more flour
to the risen sponge until nearly as stiff as for bread. Form into
round dumplings, place on a well-floured bakeboard to rise slowly.
Twenty-five minutes before serving drop dumplings into the hot
broth in a large cook-pot.

There should be only one layer of dumplings, otherwise they
will be heavy.
230 MARY AT THE FARM

“BROD KNODEL,” OR BREAD DUMPLINGS

3 cups of stale bread (cut like dice).

¥% cup of flour.

YZ teaspoonful baking powder.

3% cup milk.

2 tablespoonfuls butter.

1 egg.

1 teaspoonful of finely-minced parsley.

¥ teaspoonful finely-minced onion (if liked).

Pinch of salt.

Place two cups of diced bread in a bowl and pour over 344

cup of milk. (Reserve 1 cup of diced bread, which brown in 1
tablespoonful of butter, to be added to the mixture later.) Allow
milk and bread to stand 10 or 15 minutes; then add I tablespoon-
ful of melted butter, 1 egg, flour and baking powder, and salt;
fried, diced bread and parsley, and mix all together. With well-
floured hands form the mixture into balls size of a walnut, and
drop at once into rapidly boiling salted water and cook 15 minutes.
Stew pan should be closely covered. When cooked, remove to
platter with perforated skimmer, and serve at once, or drop dump-
lings into a pan containing 1 tablespoonful of melted butter, and
brown on all sides before serving. ,

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“GERMAN” POT PIE

To serve a family of six or seven, place 2 pounds of beef and
4 pork chops, cut in small pieces, in a cook-pot. Season with a
little chopped onion, pepper and salt. This should be done about
three or four hours before dinner. One hour before serving pre-
pare the dough for pot pie. Pare white potatoes, slice and dry on
a napkin, sift 2 cups of flour with 1 teaspoonful of baking powder,
pinch of salt, cut through the sifted flour, 1 level tablespoonful of
shortening. Moisten dough with 1 egg and enough milk to make
dough stiff enough to handle. (Almost 1 cup of milk, including
the egg.) Cut off a small piece of dough, size of a small teacup,
roll thin and take up plenty of flour on both sides. Take up all
flour possible. Cut this dough into four portions or squares. Have
the meat more than covered with water, as water cooks away.
AND BOOK OF RECIPES 231

Place a layer of potatoes on meat (well seasoned), then the
pared potatoes and small pieces of dough alternately, never allow-
ing pieces of dough to lap; place potatoes between. Roll the last
layer out in one piece, size of a pie plate, and cover top layer of
potatoes with it. Cover closely and cook three-quarters of an
hour from the time it commences to boil. Then turn out care-
fully on a platter and serve at once.

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“ZWETCHEN DAMPFNUDELN” (PRUNE DUMPLINGS)

In the evening a sponge was prepared with yeast for bread.
All the flour required to stiffen the dough for loaves of bread
being added at this time. The bread sponge was stood in a warm
place to rise over night. In the morning, when shaping the dough
into loaves, stand aside about one pint of the bread dough. Later
in the morning form the pint of dough into small balls or dump-
lings, place on a well-floured bake board and stand in a warm
place until doubled in size. Then drop the dumplings into a
cook pot containing stewed prunes, a small quantity of water, a
little sugar and lemon peel, if liked. The dried prunes had been
soaked over night in cold water, and allowed to simmer on the
range in the morning. The prune juice should be hot when the
dumplings are added. Cook dumplings one-half hour in a closely
covered cook-pot and turn out carefully on to a warmed platter,
surrounded by prune juice and prunes.

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GREEN CORN FRITTERS

Grate pulp from six ears of corn; with a knife scrape down
the pulp into a bowl, add 2 eggs, beaten separately, a couple table-
spoonfuls of milk, 1 large tablespoonful of flour, 14 teaspoonful of
baking powder and a pinch of salt. Drop with a spoon on a well-
greased griddle. The cakes should be the size of a silver half dol-
lar. Bake brown on either side and serve hot. ‘These should not
be fried as quickly as griddle cakes are fried, as the corn might
then not be thoroughly cooked.
232 MARY AT THE FARM

“MOULDASHA” (PARSLEY PIES)

Mash and season with butter and salt half a dozen boiled
white potatoes, add a little grated onion and chopped parsley. Sift
together in a bowl 1 cup of flour, 1 teaspoonful baking powder and
a little salt. Add a small quantity of milk to one egg if not
enough liquid to mix into a soft dough: Roll out like pie crust,
handling as little as possible. Cut into small squares, fill with the
potato mixture, turn opposite corners over and pinch together all
around like small, three-cornered pies. Drop the small triangular
pies into boiling, salted water a few minutes, or until they rise to
top; then skim out and brown them in a pan containing a table-
spoonful each of butter and lard. I have known some Germans
who called these “Garden Birds.” Stale bread crumbs, browned in
butter, may be sprinkled over these pies when served. Serve hot.

These are really pot pie or dumplings with potato filling.
Mary’s Aunt always called these “Mouldasha.” Where she
obtained the name or what its meaning is, the writer is unable
to say.

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INEXPENSIVE DROP CRULLERS

Cream together 1 cup sugar and 1 egg, then add one cup of
milk alternately with 2 cups of flour, sifted with 2 teaspoonfuls
of baking powder. Add ¥% teaspoonful of vanilla and enough
flour to make a stiff batter.

Take about 1% a teaspoonful of the batter at a time and drop
into boiling hot fat, and brown on both sides; then drain on
coarse, brown paper and, when cool, dust with pulverized sugar.

These cakes are cheap and good, and as no shortening is used
are not rich. Do not make cakes too large, as they then will not
cook through readily.

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AgeeSeeSesceacea coer oeceececceeseese

BATTER BAKED WITH GRAVY

The Professor’s wife gave Mary this recipe, given her by an
Englishwoman. The recipe was liked by her family, being both
economical and good. When serving roast beef for dinner, before
thickening the gravy, take out about half a cup of liquid from the
pan and stand in a cool place until the day following. Reheat
AND BOOK OF RECIPES 233

the roast remaining from previous day, pour the half cup of liquid
in an iron fry pan, and when hot pour the following batter in the
pan with the fat and bake in a moderately hot oven about 25 min-
utes. Or the batter may be poured in pan about 25 minutes
before meat has finished roasting.

The batter was composed of 1 cup of flour, sifted with 1
small teaspoonful of baking powder and 1% teaspoonful of salt,
mixed smooth with 1 cup of sweet milk. Add 2 well-beaten eggs.
When baked cut in small pieces, surround the meat on platter,
serve instead of potatoes with roast. The addition of baked
dough extends the meat flavor and makes possible the serving of
a smaller amount of meat at a meal.

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“GERMAN” SOUR CREAM RULLERS

One; cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of
butter, 1 teaspoonful soda, pinch of salt. - About 3%4 cups of
flour. (Use extra flour to dredge the bakeboard when rolling out
crullers.) This is a very good recipe for crullers, in which the
economical housewife may use the cup of cream which has turned
sour. ‘This necessitates using less shortening, which otherwise
would be required. Cream together sugar, butter, add yolks of
eggs. Dissolve the soda in a small quantity of sour cream. Mix
cream alternately with the flour. Add pinch of salt. Add just
enough flour to roll out. Cut with small doughnut cutter with
hole in centre. Fry in hot fat. Dust with pulverized sugar.

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“GRANDMOTHER’S” DOUGHNUTS

Cream together 1 cup sugar and 2 teaspoonfuls butter, %4
a grated nutmeg, and a pinch of salt. Add 2 eggs, beaten without
separating yolks from whites, and 1 cup of sweet milk. Then add
4 cups of flour (or 1 quart), prepared as follows: Measure 1
quart of unsifted flour and sift twice with 2 generous teaspoonfuls
of baking powder. Use this to thicken the batter sufficiently to
roll out and use about 1 extra cup of flour to flour the bakeboard.
Turn out one-half the quantity of dough on to a half cup of flour

on the bakeboard. Roll out dough half an inch thick. Cut out
15
234 MARY AT THE FARM

with round cutter, with hole in centre, and drop into deep, hot fat.
Use 2/3 lard and 1/3 suet for deep frying; it is cheaper and more
wholesome than to use all lard. When fat is hot enough to brown
a small piece of bread while you count 60, it is the correct temper-
ature for doughnuts. The dough should be as soft as can be
handled. When cakes are a rich brown, take from fat, drain well
on coarse, brown paper, and when cool dust with pulverized sugar
and place in a covered stone jar. Never use fat as hot for frying
doughnuts as that used for frying croquettes, but should the
fat not be hot the doughnuts would be greasy. These dough-
nuts are excellent if made according to recipe.

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FINE “DROP CRULLERS”

Cream together 144 cups pulverized sugar, 3 eggs, add 1 cup
sweet milk, 12 teaspoonful of salt, 312 cups of flour, sifted after
measuring with 2 teaspoonfuls of baking powder. Drop teaspoon-
fuls of this carefully into boiling fat.

They should resemble small balls when fried. Batter must
not be too stiff, but about the consistency of a cup-cake batter.

Roll them in a mixture of cinnamon and sugar when all have
been fried.

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SOUPS AND CHOWDERS

Stock is the basis of all soups made from meat, and is really
the juice of the meat extracted by long and gentle simmering. In
making stock for soup always use an agate or porcelain-lined
stock pot. Use one quart of cold water to each pound of meat
and bone. Use cheap cuts of meat for sovip stock. Excellent
stock may be made from bones and trimmings of meat and poul-
try. Wash soup bones and stewing meat quickly in cold water.
Never allow a roast or piece of stewing meat to lie for a second in
water. Aunt Sarah did not think that wiping meat with a damp
cloth was all that was necessary (although many wise and good
cooks to the contrary). Place meat and soup bones in a stock
pot, pour over the requisite amount of soft, cold water to extract
the juice and nutritive quality of the meat; allow it to come to a
AND BOOK OF RECIPES 235

boil, then stand back on the range, where it will just simmer for 3
or 4 hours. Then add a sliced onion, several sprigs of parsley,
small pieces of chopped celery tops, well-scraped roots of celery,
and allow to simmer three-quarters of an hour longer. Season
well with salt and pepper, 1 level teaspoonful of salt will season
1 quart of soup. Strain through a fine sieve, stand aside, and
when cool remove from top the solid cake of fat which had formed
and use for frying after it has been clarified. It is surprising to
know the variety of soups made possible by the addition of a small
quantity of vegetables or cereals to stock. A couple tablespoon-
fuls of rice or barley added to well-seasoned stock and you have
rice or barley soup. A small quantity of stewed, sweet corn or
noodles, frequently “left-overs,” finely diced or grated carrots,
potatoes, celery or onions, and you have a vegetable soup. Strain
the half can of tomatoes, a “left-over” from dinner, add a table-
Spoonful of butter, a seasoning of salt and pepper, thicken to a
‘creamy consistency with a little cornstarch, add to cup of soup
stock, serve with croutons of bread or crackers, and you have an
appetizing addition to dinner or lunch.

The possibilities for utilizing left-overs are almost endless.
The economically-inclined housewife will be surprised to find how
easily she may add to the stock pot by adding left-over undesirable
pieces of meat and small quantities of vegetables. One or two
spoonfuls of cold left-over oatmeal may also be added to soup with
advantage, occasionally. Always remove the cake of fat which
forms on top of soup as soon as cooled, as soup will turn sour
more quickly if it is allowed to remain. If soup stock be kept
‘several days in summer time, heat it each day to prevent souring.

Pieces of celery, onion, parsley, beans and peas may all be
added to soup to make it more palatable. Also fine noodles. The
yolk of a hard-boiled egg dropped into the soup kettle and heated
through, allowing one for each plate of soup served, is a quick and
appetizing addition to a soup of plain broth or consomme.

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VEGETABLE SOUP

Slice thinly 3 potatoes, 3 carrots, 3 turnips, the undesirable
parts of 2 heads of celery, 2 stalks of parsley and 3 onions. Cook
the onions ‘in a little butter until they turn a yellow brown, then
236 MARY AT THE FARM

add the other ingredients. Season well with salt and black pep-
per, also a pinch of red pepper. Put all together in a stew-pan,
cover with three quarts of water, stand on range and simmer about

three hours. Strain soup into stew-pan, place on range, and when
hot add Marklose Balls.

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MARKLOSE BALLS

Take marrow from uncooked beef soup bones, enough to fill
2 tablespoons, cut fine, add 2 eggs, 1 teaspoonful grated onion
to flavor, pepper and salt, stiffen with 1 cup of bread crumbs,
shape into balls size of marbles, drop into hot broth and cook
uncovered from 15 to 20 minutes.

Aunt Sarah purchased two good-sized soup bones containing
considerable meat. After extracting 2 tablespoonfuls of marrow
from the uncooked bones, she put the bones in a stew-pan with a
couple of quarts of water, a large onion, chopped fine, and a
piece of celery, and cooked for several hours, then skimmed off
scum which arises on top of broth, removed the soup bones and
meat and added a couple of tablespoonfuls of grated carrot, pep-
per and salt to taste, cooked a short time, and then added the mar-
row balls, a little chopped parsley and a couple of tablespoonfuls
of boiled rice. Two tablespoonfuls of marrow will make about
15 balls, with the addition of crumbs, eggs, etc.

Sorortorgersoetoroatorsoatnetoete
EGG BALLS FOR SOUP

Mash the yolks of 2 hard-boiled eggs fine and smooth with a
little soft butter. Beat the white of 1 egg, and add with about
2 tablespoonfuls of flour, salt and pepper. Mix all together. Use
a little flour to mold the mixture into balls the size of quite small
marbles. Do not make too stiff. Drop these into hot broth or
soup and cook about five minutes. This quantity will make 12
small balls.

Lorsoedorsonsortortoctectoaoaerte
“SUPPEE SCHWANGEN”

Mary was taught to make these by the Professor’s wife. She
AND BOOK OF RECIPES 237

beat together either 1 or 2 raw eggs, %4 cup flour, 1 tablespoonful
butter, a little salt, and just enough milk to thin the mixture
enough so it may be dropped by half teaspoonfuls into hot soup
stock or broth. Cook these small dumplings about 10 minutes.
Serve in soup broth.

Boogorgoesorgecterlorvortoctoroote
CREAM OF OYSTER BOUILLON

Put two dozen oysters through food chopper, cook oyster
liquor and oysters together five minutes, heat 1 pint milk and 1
tablespoon flour, mixed smooth with a little cold milk, and 1 table-
spoonful butter. Let come to a boil, watching carefully that it
does not burn. Pour all together when ready to serve. Serve in
bouillon cups with crackers. This recipe was given Mary by a
friend in Philadelphia, who thought it unexcelled.

osMostestestestestesteste tostoat
Morcorcoesorcessoscoeceate ocoecoece

GERMAN NOODLE SOUP

Place about 3 pounds of cheap stewing beef in a cook-pot
with sufficient water and cook several hours, until meat is quite
tender; season with salt and pepper. About an hour before serv-
ing chop fine 3 medium-sized potatoes and 2 onions and cook in
broth until tender. Ten or fifteen minutes before serving add
noodle. ;

To prepare noodles, break 2 fresh eggs in a bowl, fill %4 an
egg shell with cold water, add the eggs, and mix with flour as
stiff as can conveniently be handled. Add a little salt to flour.
Divide dough into sheets, roll on bakeboard, spread on cloth a
short time and let dry, but not until too brittle to roll into long,
narrow rolls. Cut this with a sharp knife into thin, thread-like
slices, unroll, drop as many as wished into the stew-pan with the
meat and cook about 10 or 15 minutes. Place the meat on a
platter and serve the remainder in soup plates. The remaining
noodles (not cooked) may be unrolled and dried and later cooked
in boiling salted water, drained and placed in a dish and browned
butter, containing a few soft, browned crumbs, poured over them
when served. The very fine noodles are generally served with
soup and the broad or medium-sized ones served with brown
238 MARY AT THE FARM

butter. Germans usually serve with a dish of noodles, either
stewed, dried prunes, or stewed raisins. Both are palatable and
healthful.

Gorgergoogersorsertoctordesgeetoete
CREAM OF CELERY

Cook 1 large stalk of celery, also the root cut up in dice, in
1 pint of water, 14 hour or longer. Mash celery and put through
a fine sieve. Add 1 pint of scalded milk, and thicken with a
tablespoonful of flour, mixed with a little cold milk. Add 2 table-
spoonfuls of butter, pepper and salt, and simmer a few minutes.
Just before serving add a cup of whipped cream. Serve with
the soup, small “croutons” of bread.

aM totectetectostestestostee
1Wheesoelooseesoocoecoacesceesoe sense

OYSTER STEW

Rinse a stew-pan with cold water, then put in 1 pint of milk
and let come to a boil. Heat 15 oysters in a little oyster liquor a
few minutes, until the oysters curl up around the edges, then add
the oysters to one-half the hot milk, add a large tablespoonful of
butter, season well with salt and pepper, and when serving the stew
add the half pint of boiling hot milk remaining. This quantity
makes two small stews. Serve crackers and pickled cabbage.
When possible use a mixture of sweet cream and milk for an
oyster stew instead of all milk. An old cook told Mary she
always moistened half a teaspoonful of cornstarch and added to
the stew just before removing from the range to cause it to have a
creamy consistency.

Boegortoegoasoesorroetoerectoctoete
CLAM BROTH

Clam broth may be digested usually by the most delicate
stomach. It can be bought in cans, but the young housewife may
like to know how to prepare it herself. Strain the juice from
one-half dozen clams and save. .Remove objectionable parts
from clams, cut in small pieces, add % pint of cold water and the
clam juice, let cook slowly about 10 minutes, strain and season
with pepper and salt, a little butter and milk, and serve hot.
AND BOOK OF RECIPES 239

TURKEY SOUP.

Take broken-up bones and undesirable pieces of roast turkey,
such as neck, wings and left-over pieces of bread filling, put in
stew-pot, cover with water, add pieces of celery, sliced onion and
parsley, cook several hours, strain, and to the strained liquor add
a couple tablespoonfuls of boiled rice, season with salt and pepper
and serve. Some of the cold turkey might also be cut in small
pieces and added to the soup.

Po Potetetetotestoste testee%
MoeSoeceeceesecloeceeloese oceeloele

CREAM OF PEA SOUP

Cook quarter peck of green peas until very tender, reserve one-
half cup, press the remainder through a sieve with the water in
which they were boiled. Season with salt and pepper. Mix 1
tablespoonful of flour, 1 tablespoonful of butter with 1 cup of hot
milk. Mix flour smooth with a little cold milk before heating it.
Cook all together a few minutes, then add the one cup of peas
reserved. If soup is too thick add a small quantity of milk or
water.

MosPec%etestectestestestecteston%
MBoegeecoecoeceecoececloecoelensoele

TOMATO SOUP

One quart of canned tomatoes, 1 tablespoonful sugar, 1 onion,
and a sprig of parsley, cut fine, and 1-carrot and 2 cloves. Stew
until soft enough to mash through a fine, wire sieve. Place one
quart of sweet milk on the stove to boil. Mix 1 large tablespoonful
of cornstarch smooth, with a little cold milk, and stir into the hot.
milk. Add 1 large tablespoonful of butter and 14 teaspoonful
(good measure) of soda. Let cook one minute, until it thickens,
add 1 teaspoonful of salt. Do not add the milk to the strained
tomatoes until ready to serve. Then serve at once.

Poctostectestestestectestoctestocts
Morsorceccercoscen lessee loecetsoele

FRAU SCHMIDT’S CLAM SOUP

Chop 12 clams fine, add enough water to the clam broth to
measure one quart, cook all together about 15 minutes; add 3
pints of scalding hot milk, season with 114 tablespoonfuls butter
and salt and pepper to taste. Serve crackers with the soup.
240 MARY AT THE FARM

CLAM CHOWDER

Cut %4 pound of rather “fat” smoked bacon in tiny pieces the
size of dice; fry until brown and crisp. Take 25 fresh clams, after
having drained a short time in a colander, run through a food
chopper and place in ice chest until required. Pour the liquor from
the clams into an agate stew-pan; add 6 medium-sized potatoes
and 4 medium-sized onions, all thinly sliced; also add the crisp
bits of bacon and fat, which had fried out from the bacon, to the

\
clam juice. Cook all together slowly or simmer 3 or 4 hours.
Add water to the clam liquor occasionally as required. Ten or
fifteen minutes before serving add 1 cup of hot water and the
chopped clams (clam juice if too strong is liable to curdle milk).
Allow clams to cook in the clam broth 10 to 15 minutes. Boil 2
quarts of sweet milk, and when ready to serve add the hot milk to
the chowder, also 1 teaspoonful of chopped parsley. One-half
this quantity will serve a small family. Serve crisp crackers and
small pickels, and this chowder, served with a dessert, makes an
inexpensive, nourishing lunch. .

Motestertetetostertestetestenm
Borgergorgortoatorsesderorceeroete

BROWN POTATO CHOWDER

Put a pint of diced, raw potatoes in a stew-pan over the fire,
cover with 1 quart of water, to which a pinch of salt has been
added. Cook until tender, but not fine, then add water so that the
water in the stew-pan will still measure one quart should some
have boiled away. Place a small iron fry-pan on the range, con-
taining 1 tablespoonful of sweet lard; when melted, it should
measure about 2 tablespoonfuls, Then add 4 tablespoonfuls of
flour, a pinch of salt and stir constantly, or rather mash the flour
constantly with a spoon, being careful not to allow it to scorch,
until a rich brown; add this to the diced potatoes and the quart of
water in which they were boiled, stir until the consistency of thick
cream, or like clam chowder. Should there be a few, small lumps
of the browned flour not dissolved in the chowder, they will not
detract from the taste of it; in fact, some are very fond of them.
Perhaps some folks would prefer this, more like a soup; then add
more hot water and thin it, but be careful to add more seasoning,
as otherwise it would taste flat and unpalatable. Very few people
know the good flavor of browned flour. It has a flavor peculiarly
AND BOOK OF RECIPES 241

its own, and does not taste of lard at all. I would never advocate
any seasoning except butter, but advise economical housewives
to try this, being very careful not to scorch the flour and fat while
browning.

A mixture of butter and lard may be used in which to brown
the flour should there be a prejudice against the use of lard alone.

Posretestectestectestoctestestenh
Gorgeegeetoesoccoccoesoeceecosceece

BEAN CHOWDER

Another palatable, cheap and easily prepared dish is called
Bean Chowder. Small soup beans were soaked over night in cold
water. Pour off, add fresh water and cook until tender. Then
add browned flour (same as prepared for Potato Chowder) and
the water in which the beans were cooked. When ready to serve,
the beans were added. More water may be added until broth is
thin enough for soup, then it would be called “brown bean soup.”

Worsoesoesoesoeoecoeseecoctoctote.
BOUILLON

Buy a soup bone, cook with a chopped onion, one stalk of
celery and a sprig of parsley until meat falls from bone. Season
with salt and pepper. Strain the broth into a bowl and stand
aside until perfectly cold. ‘Then remove the cake of fat formed
on top of soup and add it to drippings for frying. The broth may
be kept several days if poured into a glass jar and set on ice.
When wanted to serve, heat 1 pint of broth, add 2 tablespoonfuls
of cream to yolks of 2 eggs. Stir well. Pour boiling hot broth
over the cream and yolks of.eggs and serve at once in bouillon
cups. Serve crackers also. Do not cook mixture after cream
and yolks of eggs have been added. This is very nourishing.

Postesretectetestoctestestesteem
MorcorgerSoccoececcoecoscorcoecetse

FARMER’S RICE

One and one-half quarts of milk, poured into a double boiler
and placed on the range to heat. One cup of flour was placed in
a bowl; into the flour'1 raw egg was dropped and stirred with a
knife until mixed, then rubbed between the fingers into fine rivels.
242 MARY AT THE FARM

It may take a little more flour; the rivels should be dry enough to
allow of being rubbed fine. When the milk commences to boil
drop the rivels in by handfuls, slowly, stirring constantly. Salt
to taste. Let cook 15 minutes. Eat while hot, adding a small
piece of butter as seasoning. This should be a little thicker than
ordinary rice soup.

Pratestectectetestectestectosteete
Goatorcecceeleecoesocecceeloesoele

PHILADELPHIA “PEPPER POT”

This recipe for far-famed “Philadelphia Pepper Pot” was
given Mary by a friend living in the Quaker City, a good cook,
who vouched for its excellence:

The ingredients consist of the following:

1 knuckle of veal.

2 pounds of plain tripe.

2 pounds of honeycomb tripe.

1 large onion.

1 bunch of pot-herbs.

4 medium-sized potatoes.

1 bay leaf—salt and cayenne pepper to season.

¥% pound of beef suet—and flour for dumplings.

The day before you wish to use the “Pepper Pot” procure 2
pounds of plain tripe and 2 pounds of honeycomb tripe.
Wash thoroughly in cold water. Place in a kettle. Cover
with cold water and boil eight hours; then remove tripe
from water, and when cold cut into pieces about 34 of an inch
square. The day following get a knuckle of veal, wash and cover
with cold water—about three quarts—bring slowly to the sim-
mering point, skimming off the scum which arises, simmer for
three hours. Remove the meat from the bones, cut into smalk
pieces, strain broth and return it to the kettle. Add a bay leaf,
one large onion, chopped, simmer one hour; then add four me-
dium-sized potatoes, cut like dice, and add to the broth. Wash a
bunch of pot-herbs, chop parsley (and add last), rub off the
thyme leaves, cut red pepper in half and add all to broth; then
add meat and tripe and season with salt; if liked hot, use a pinch
of cayenne pepper. For the dumplings, take 1 cup of beef suet,
chopped fine, 2 cups flour, pinch of salt, mix well together and
moisten with enough cold water to allow of their being molded or
AND BOOK. OF RECIPES 243

rolled into tiny dumplings, the size of a small marble. Flour these
well to prevent sticking together. When all are prepared, drop
into soup, simmer a few minutes, add parsley and serve at once.

Postetestostestestectoctesteston%
Gorgorlorcoccocconzoeloeloeloeseece

GERMAN VEGETABLE SOUP

Take 6 potatoes, half the quantity of onions, carrots, turnips,
cabbage and a stalk of celery, cut up into dice-shaped pieces, place
all in a stew-pan and cover with a couple quarts of hot water. Let
cook about two hours, until all the vegetables are tender, then add
1 tablespoonful of butter, a large cup of milk, and about a table-
spoonful of flour mixed smooth with a little cold milk, cook a
few minutes, add a tablespoonful minced parsley, and serve.

Borgortorgoetealorseotoatoroetocte
A CHEAP RICE AND TOMATO SOUP

Take one pint of rice water which has been drained from one
cupful of rice boiled in 214 quarts of water 25 minutes (the rice to
be used in other ways), and after the rice has drained in a sieve
add to the rice water 1 cup stewed, strained tomatoes (measure
after being strained), 1 teaspoonful butter, 1 teaspoonful flour
mixed with a little cold water, salt, pepper, and 1 tablespoonful of
the cooked rice, and you have a palatable soup, as the water in
which the rice was boiled is said to be more nutritious than the
rice.

Poctactectestoctoctocts %
ocsoazeccoecessoeceeloacoseeloce

FISH, CLAMS AND OYSTER (BONED SHAD)

How many young cooks know how to bone a shad? It is a
very simple process, and one becomes quite expert after one or
two trials. And it fully repays one for the extra time and trouble
taken, in the satisfaction experienced by being able to serve fish
without bones. With a sharp knife cut the fish open along the
back bone on the outside of the fish, but do not cut through the
bone, then carefully cut the fish loose along the back bone on each
side, cut the centre bone away with the smaller bones branching
out on each side attached. Cut the shad into sizable pieces after
being washed in cold water and dried on a cloth to take up all the
244 MARY AT THE FARM

moisture. Dip pieces of fish into white of egg containing a tea-
spoonful of water, roll in fine, dried bread crumbs, season with salt
and pepper, drop in hot fat, and fry a rich brown. Serve ona
platter, surrounded by a border of parsley.

Some small portions of the fish will adhere to the bones, how-
ever carefully the fish has been boned. The meat may be picked
from the bones after cooking in salt water until tender. Flake the
fish, and either make it into small patties or croquettes.

Shad roe should be parboiled first and then dredged with
flour on both sides and fried in drippings or a little butter.

Cnstetetestetoctetetetestont
Morseetoereecorcoececseiseeceeleece:

CROQUETTES OF COLD, COOKED FISH

Shred or flake cold, cooked fish, which has been carefully
picked from bones. To 2 cups of fish add an equal amount of
mashed potatoes, a small half cup of cold milk, 1 tablespoonful
butter, yolk of 1 egg, lightly beaten, 1 teaspoonful of chopped
parsley, season with salt and pepper. Mix all well together, and
when cold, form in small croquettes. Dip into white of egg con-
taining 1 tablespoonful of water, roll in fine, dried bread crumbs
and fry in hot fat. Shad, salmon, codfish, or any kind of fish
may be prepared this way, or prepare same as ‘“‘Rice Croquettes,”
substituting fish for rice.

Pactoctetetetestestestotestonte
Meroe toe roecesceesee lool eeseeleele

SHAD ROE

Shad roe should be carefully taken from the fish, allowed to
stand in cold water, to which a pinch of salt has been added, for
a few minutes, then dropped in boiling water, cooked a short
time and drained. Dredge with flour and fry slowly in a couple
tablespoonfuls of butter and lard or drippings until a golden
brown. Be particular not to serve them rare. Serve garnished
with parsley.

Or the shad roe may be parboiled, then broken in small pieces,
mixed with a couple of lightly beaten eggs and scrambled in a fry-
pan, containing a couple of tablespoonfuls of butter and sweet
drippings. Serve at once. Garnish with parsley or water cress.
AND BOOK OF RECIPES 245

SCALLOPED OYSTERS

Take about 50 fresh oysters. Place a layer of oysters in a
baking dish alternately with fine, dried crumbs, well seasoned with
pepper and salt and bits of butter, until pan is about two-thirds
full. Have a thick layer of bread crumbs for the top, dotted with
bits of butter. Pour over this half a cup or less of strained oyster
liquor and small cup of sweet milk. Place in oven and bake
from 40 to 50 minutes.

oPetetostectostectotestestes™
Morcoecoeroeroecoococcoecealeeleece

DEVILED OYSTERS

2 dozen oysters.

1 cup rich milk.

3 tablespoonfuls flour.

Yolks of 2 raw eggs.

1 generous tablespoonful butter.

1 tablespoonful finely-minced parsley.

Drain oysters in a-colander and chop rather coarsely.

Mix flour smooth with a little cold milk. Place the remain-
der of the milk in a saucepan on the range. When it commences
to boil add the moistened flour and cook until the mixture thick-
ens, stirring constantly to prevent burning, or cook in a double
boiler. Add yolks of eggs and butter, 4 teaspoonful salt and 4
teaspoonful of black pepper and a pinch of cayenne pepper. Then
add chopped oysters, stir all together a few minutes until oysters
are heated through. ‘Then turn into a bowl and stand aside in a
cool place until a short time before they are to be served. (These
may be prepared early in the morning and served at six o’clock
dinner.) Then fill good-sized, well-scrubbed oyster shells with
the mixture, sprinkle the tops liberally with fine-dried, well-seas-
oned bread crumbs. (Seasoned with salt and pepper.) Place
the filled shells on muffin tins to prevent their tipping over; stand
in a hot oven about ten minutes, until browned on top, when they
should be heated through. Serve at once in the shells. Handle
the hot shells with a folded napkin when serving at table. This
quantity fills thirteen oyster shells. Serve with the oysters small
pickles, pickled cabbage or cranberry sauce as an accompaniment.
246 MARY AT THE FARM

PLANKED SHAD

After eating planked shad no one will wish to have it served
in any other manner, as no other method of preparing fish equals
this. For planked shad, use an oak plank, at least two inches
thick, three inches thick is better. Planks for this purpose may
be bought at a department store or procured at a planing mill.
Place plank in oven several days before using to season it. Always
heat the plank in oven about 15 minutes before placing fish on it,
then have plank very hot. Split a nicely-cleaned shad down the
back, place skin side down, on ‘hot plank, brush with butter and
sprinkle lightly with pepper and salt. Put plank containing shad
on the upper grating of a hot oven of coal range and bake about
45 minutes. Baste frequently with melted butter. The shad
should be served on the plank, although not a very sightly object,
but it is the proper way to serve it. The flavor of shad, or, in fact,
of any other fish, prepared in this manner is superior to that of
any other. Fish is less greasy and more wholesome than when
fried. Should an oak plank not be obtainable, the shad may be
placed in a large roasting pan and baked in oven. Cut gashes
across the fish about two inches apart, and place a teaspoonful of
butter on each. Bake in oven from 50 to 60 minutes. Serve on
a warmed platter, garnished with parsley, and have dinner plates
warmed when serving fish on them. Do not wash the plank with
soap and water after using, but instead rub it over with sand-

paper.

2 PocMeat
sorte.

ORS
ae elo-eSeate oSoeceecoeceesoele:

BROILED MACKEREL

When fish has been cleaned, cut off head and scrape dark skin
from inside. Soak salt mackerel in cold water over night, skin
side up, always. In the morning drain, wipe dry and place on a
greased broiler, turn until cooked on both sides. Take up care-
fully on a hot platter, pour over a large tablespoonful of melted
butter and a little pepper, or lay the mackerel in a pan, put bits of
butter on top, and set in a hot oven and bake. Garnish with
parsley.

Moshe Motostestestoctestoctectoate
MeOtee eo oazoeze eloeloeloaceeloele

CODFISH BALLS

Soak codfish several hours in cold water. Cook slowly or
AND BOOK OF RECIPES 247

simmer a short time. Remove from fire, drain, and wher cold
squeeze out all moisture by placing the flaked fish in a small piece
of cheesecloth. To one cup of the flaked codfish add an equal
quantity of warm mashed potatoes, yolk of 1 egg, 1 tablespoonful
of milk and a little pepper. Roll into small balls with a little
flour. Dip in white of egg and bread crumbs, and when quite cold
fry in deep fat. Garnish with parsley.

Soetestetoctectostestoctestectoe%
MeoeZoacoecoccenseeceeloecesceecetce

FRIED OYSTERS

Procure fine, large, fresh oysters for frying. Drain in a
colander carefully, look over, and discard any pieces of shell. Roll
each oyster in fine, dried bread crumbs, well seasoned with salt
and pepper, then dip them in a lightly-beaten egg, and then in
bread crumbs. Allow them to stand several hours in a cool place
before frying. Place a few oysters at one time in a wire frying
basket, and immerse in smoking hot fat. Should too great a
number of oysters be placed in the fat at one time it would lower
the temperature of the fat and cause the oysters to become greasy.
Drain the oysters when fried on heavy, brown paper, to absorb any
remaining fat, and serve at once.

For all deep frying use two-thirds lard and one-third suet, as
suet is considered to be more wholesome and cheaper than lard.
Two items to be considered by the frugal housewife.

If fat for deep frying is the right temperature a crust is at
once formed, and the oysters do not absorb as great a quantity of
fat as when fried in only enough butter and drippings to prevent
scorching, as they must then be fried more slowly. Serve pickled
cabbage and tomato catsup when serving fried oysters.

SoPotetetetetetestoctestest
Mheage eleecoeceereeseecoeloec enone

PANNED OYSTERS

Aunt Sarah always prepared oysters in this manner to serve
with roast turkey. At the very last minute, when the dinner
was ready to be served, she placed 50 freshly-opened oysters,
with their liquor, in a stew-pan over a hot fire. The minute they
were heated through and commenced to curl up, she turned them
in a hot colander to drain a minute, then turned the oysters into
248 MARY AT THE FARM

a stew-pan containing two large tablespoonfuls of hot, melted but-
ter, and allowed them to remain in the hot butter one minute,
shaking the pan to prevent scorching, seasoned them with salt and
pepper, and turned all into a heated dish and sent to the table at
once. These are easily prepared and are more wholesome than
fried oysters.

Poste eteetestostestectestestonton’
RoagesSoccoesoaleececceeceesoeleese

OYSTERS STEAMED IN THE SHELL

Place well-scrubbed shells, containing fresh oysters, in a deep
agate pan, which will fit in a kettle containing a small amount of
boiling water. Cover very closely until the shells open easily.
These may be served in the shell with hot, melted butter, in a side
dish, or they may be removed from the shell to a hot bowl and
seasoned with hot butter, salt and pepper.

Woeforoegorfoosoedeetordoeertoater
A RECIPE GIVEN MARY FOR “OYSTER COCKTAIL”

To 2 tablespoonfuls of tomato catsup add % tablespoonful of
grated horseradish, 1% tablespoonful of lemon juice, %4 teaspoonful
of tabasco sause, %4 tablespoonful of vinegar, 1 saltspoonful of
salt. Stand on ice one hour at least.

To serve—The freshly-opened oysters on half shell were
placed on a plate, in the centre of which was placed a tiny. glass
goblet containing a small quantity of the mixture, into which the
oysters were dipped before being eaten.

Prstostestetotectetotetetoct
Moiforserge efoeoevocterteetortoate-

OYSTER CROQUETTES

Boil 50 oysters five minutes, drain. When cold, cut into
small pieces, add 14 cup of bread crumbs and mix all together
with a thick cream sauce composed of % cup of cream or milk
thickened with flour, to which add 1 large tablespoonful of but-
ter; season with salt, a dash of red pepper and 1 teaspoonful of
finely-minced parsley. Stand this mixture on ice until quite cold
and firm enough to form into small croquettes. Dip in egg and
bread crumbs and fry in deep fat until a golden brown.
AND BOOK OF RECIPES 249

Serve at once on a platter garnished with sprigs of parsley.
From these ingredients was made 12 croquettes.

oefortersecseasoesecseatoatertoete.
FRAU SCHMIDT’S WAY OF SERVING “OYSTER COCKTAILS”

Place in a bowl 2 tablespoonfuls of tomato catsup, 1 teaspoon-
ful of grated horseradish, 2 tablespoonfuls of very finely cut cel-
ery juice and pulp of 2 lemons. Season with salt and pepper.
Mix this with oysters which have been cut in small pieces. Serve
in halves of lemons, from which the pulp has been carefully
removed.

Place on ice a short time before serving. Crisp crackers
should be served at the same time this is served.

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Meegoege eeoeconloccee lee loeceelete

SALMON LOAF

One can of salmon, from which all bones have been removed;
1 cup of cracker crumbs, % cup of milk, 1 tablespoonful of butter,
which had been melted; 2 eggs beaten, salt and pepper to season.
Mix all together, bake in a buttered pudding dish one-half hour
or until browned on top. Serve hot.

Poste stectectestoctestectectectos%s
Monee oSoeree louse eceeleeceeleeloele:

CREAMED SALMON

A half cup of canned salmon, a left-over from lunch-the pre-
ceding day, may be added to double the quantity of cream dress-
ing, and when heated through and served on crisply-toasted slices
of stale bread, make a tasty addition to any meal.

Of course, it is not necessary to tell even unexperienced
housewives never under any circumstances allow food to stand in
tins in which it was canned; do not ever stand food away in tin;
use small agateware dishes, in which food, such as small quanti-
ties of left-overs, etc., may be reheated. Never use for cooking
agate stew-pans, from the inside of which small particles have
béen chipped, as food cooked in such a vessel might become
mixed with small particles of glazing, and such food when eaten

would injure the stomach.
16
250 MARY AT THE FARM

OYSTER CANAPES

1 cup cream,

4 tablespoonfuls of bread crumbs.
1 tablespoonful of butter.

3 dozen stewing oysters.

Season with paprika, tiny pinch of nutmeg and salt. Boil the
cream, add bread crumbs and butter. Chop oysters fine, add seas-
oning. Serve hot in pattie cups or on toast. Serve small pickles
or olives. Good dish for chafing dish.

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MeorGorsoageelosecsocgeesoaceeseece

MEAT

Every young housewife should be taught that simmering is
more effective than violent boiling, which converts water into use-
Jess steam. Even a tough, undesirable piece of “chuck” or “pot
roast” may be made more tender and palatable by long-continued
simmering than it would be if put in rapidly boiling water and
kept boiling at that rate. Meat may be made more tender also
by being marinated; that is, allowing the meat to stand for some
time in a mixture of olive oil and vinegar before cooking it. In
stewing most meats a good plan is to put a large tablespoonful of
finely-minced beef suet in the stew-pan; when fried out, add a lit-
tle butter, and when sizzling hot add the meat, turn and sear on
both sides to retain the juice in the meat, then add a little hot
water and let come to a boil; then stand where the meat will just
simmer but not stop cooking for several hours. The meat then
should be found quite tender. Cheaper cuts of meat, especially,
require long, slow cooking or simmering to make them tender,
but are equally.as nutritious as high-priced meats if properly pre-
pared.

To quote from The Farmers’ Bulletin: “The number of
appetizing dishes which a good cook can make out of the meat
‘left over’ is almost endless. Undoubtedly more time and skill
are required in their preparation than in the simple cooking of the
more expensive cuts. The real superiority of a good cook lies not
so much in the preparation of expensive or fancy dishes as in the
attractive preparation of inexpensive dishes for every day. In the
skillful combination of flavors. Some housewives seem to have
AND BOOK OF RECIPES 251

a prejudice against economizing. If the comfort of the family
does not suffer and the meals are kept as varied and appetizing as
when they cost more, with little reason for complaint, surely it is
not beneath the dignity of any family to avoid useless expenditure,
no matter how generous its income. And the intelligent house-
keeper should take pride in setting a good table.”

This is such an excellent article, and so ably written and true,
that I feel it would be to the advantage of every young housewife
to read and profit by it.

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Lore efoeseeSorsocdeecoetoatoctoose

“SAUERGEBRATENS” OR GERMAN POT ROAST

Buy about three pounds of beef, as for an ordinary pot roast.
Place in a large bowl. Boil vinegar (or, if vinegar is too sharp,
add a little water, a couple of whole cloves and a little allspice) ;
this should cover the piece of meat. Vinegar should be poured
over it hot; let stand a couple of days in a cool place uncovered ;
turn it over occasionally. When wanted to cook, take from
the vinegar and put in a stew-pan containing a little hot fried-
out suet or drippings in which has been sliced 2 onions. Let
cook, turn occasionally, and when a rich brown, stir in a large
tablespoonful of flour, add 1% cups of hot water, cover and
cook slowly for two or three hours, turning frequently. Half
an hour before serving add small pared potatoes, and when
they have cooked tender, serve meat, gravy and potatoes on a large
platter.

The writer knew an old gentleman who had moved to the city
from a “Bucks County farm” when a boy, who said that he’d walk
five miles any day for a dish of the above as his mother had pre-
pared it in former years.

Mary was surprised at the amount of valuable information to
be obtained from the different Farmers’ Bulletins received at
the farm, on all subjects of interest to housewives, and particu-
larly farmers’ wives. All books were to be had free for the
asking.

The dishes Mary prepared from recipes in the Farmers’
Bulletin on “economical use of meat in the home,” were espe-
cially liked at the farm, particularly “Stewed Shin of Beef” and
“Hungarian Goulash” (a Hungarian dish which has come to be
a favorite in the United States).
252 MARY AT THE FARM

HUNGARIAN GOULASH

2 pounds top round of beef. 1 onion.

A little flour. 2 bay leaves.

2 ounces salt pork.. 6 whole cloves.
2 cups of tomatoes. 6 peppercorns.
1 stalk celery. 1 blade mace.

Cut the beef into 2-inch pieces and sprinkle with flour. Fry
the salt pork until a light brown; add the beef and cook slowly
for about thirty-five minutes, stirring occasionally. Cover with
water and simmer about two hours. Season with salt and pep-
per or paprika. From the vegetables and spices a sauce is made
as follows: Cook in sufficient water to cover for 20 minutes;
then rub through a sieve, and add to some of the stock in which
the meat was cooked. Thicken with flour, using 2 tablespoonfuls
(moistened with cold water) to each cup of liquid, and season
with salt and paprika. Serve the meat on a platter with the
sauce poured over it. Potatoes, carrots and green peppers cooked
until tender and cut into small pieces or narrow strips are usually
sprinkled over the dish when served, and noodles may be arranged
in a border upon the platter.

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BROILED STEAK

When buying beefsteak for broiling, order the steak cut 1 inch
to 114 inches thick. Place the steak on a well-greased, hot broiler
and troil over a clear, hot fire, turning frequently. It will take
about ten minutes to broil a steak l-inch thick. When steak is
-roiled place on a hot platter, season with butter, pepper and salt,
and serve at once. Serve rare or otherwise, but serve at once.
Broil steak unseasoned, as salt extracts juice from meat. Steak,
particularly, loses its savoriness if not served hot. What to a
hungry man is more nutritious and appetizing than a perfectly
broiled, rare, juicy, steak, served hot? And not a few young and
inexperienced cooks serve thin steaks, frequently overdone or
scorched, containing about the same amount of nourishment a
piece of leather would possess, through lack of knowledge of
knowing just how. Often, unconsciously, I will admit; yet’ it is
an undisputed fact, that very many young housewives are indi-
AND BOOK OF RECIPES 253

Tectly the cause of their husbands suffering from the prevailing
“American complaint,” dyspepsia, and its attendant evils. And
who that has suffered from it will blame the “grouchy man” who
cannot well be otherwise. So, my dear “Mrs. New Wife,” be
warned in time, and always remember how near to your hus-
band’s heart lies his stomach, and to possess the former you should
endeavor to keep the latter in good condition by preparing, and
serving, nourishing, well-cooked food.

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STEWED SHIN OF BEEF

4 pounds of shin of beef.

1 medium-sized onion.

1 whole clove and bay leaf.

1 sprig of parsley.

1% tablespoonfuls flour.

1¥ tablespoonfuls of butter or savory drippings.
1 small slice of carrot.

¥Y% tablespoonful of salt.

¥Y% teaspoonful of pepper.

2 quarts boiling water.

Have the butcher cut the bone in several pieces. Put all the
‘ingredients but the flour and butter in a stew-pan and bring to
.a boil. Set the pan where the liquid’ will just simmer for six
hours, or after boiling for five or ten minutes put all into the fire-
‘less cooker for eight or nine hours. With the butter, flour and
¥% cup of the clear soup from which the fat has been removed
make a brown sauce. To this add the meat and marrow removed
-from the bone. Heat and serve. The remainder of the liquid
in which the meat has been cooked may be used for soup.

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HAMBURG STEAK

Take the tough ends of two sirloin steaks and one tablespoon-
-ful of kidney suet, run through a food chopper; season with pep-
per and salt, form into small cakes, dredge lightly with flour, fry
«quickly, same manner steak is fried, turning frequently. The kidney
fat added prevents the Hamburg steak being dry and tasteless,
254 MARY AT THE FARM

“A tender, juicy broiled steak, flaky baked potatoes, a good cup
of coffee and sweet, light, home-made bread, a simple salad or
fruit, served to a hungry husband would often prevent his look-
ing for an affinity,” said Aunt Sarah to her niece Mary.

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Morgo-ececcoecoccescoeceecenceeloece

MEAT STEW WITH DUMPLINGS

STEW.

5 pounds of a cheap cut of beef.

4 cups of potatoes cut into small pieces.

2/3 cup each of turnips and carrots cut into %4-inch cubes.

¥Y% an opion chopped.

% cup of flour.

Season with salt and pepper.

Cut the meat into small pieces, removing the fat. Fry out
the fat and brown the meat in it. When well browned, cover with
boiling water. Boil for five minutes and then cook in a lower
temperature until meat is done. If tender, this will require about
three hours on the stove, or five hours in the fireless cooker. Add
carrots, onions, turnips and pepper and salt during the last hour
of cooking, and the potatoes fifteen minutes before serving.
Thicken with the flour diluted with cold water. Serve with dump-
lings. If this dish is made in the fireless cooker the mixture must
be reheated when the vegetables are put in. Such a stew may
also be made of mutton. If veal or pork is used the vegetables
may be omitted or simply a little onion used. Sometimes for
variety the browning of the meat is dispensed with. When white
meat, such as chicken, veal or fresh pork is used, the gravy is
often made rich with cream or milk thickened with flour.

DUMPLINGS.

2 cups of flour.

4 teaspoons (level) of baking powder.
2/3 cup of milk or a little more if needed.
¥Y teaspoonful of salt.

2 teaspoonfuls of butter.

Mix and sift the dry ingredients. Work in butter with the
tips of the fingers. Add milk gradually, roll out to thickness of
AND BOOK OF RECIPES 255

half inch. Cut with biscuit cutter. Place in a buttered steamer
over a kettle of hot water and cook from 12 to 15 minutes. If the
dumplings are cooked with the stew enough liquid should be
removed to allow of their being placed directly upon the meat and
vegetables. Sometimes the dough is baked and served as biscuits,
over which the stew is poured. If the stew is made with chicken
or veal it is termed a fricassee.

This recipe tells of such an economical way of extending the
meat flavor that I think every young housewife should know it.
Mary copied it from The Farmers’ Bulletin, an article on the
“Economical Use of Meat in the Home.” ‘The dumplings, as she
prepared them from this recipe, were regular fluff balls, they were
so light and flaky. I would add, the cook-pot should be closely
covered while cooking or steaming these dumplings, and the cover
should not be raised for the first ten minutes.

A lesser quantity of baking powder might be used with equally
good results, but these dumplings are certain to be light and
flaky. A larger quantity of baking powder should be used when
dough is steamed or boiled than if dough is baked, if one expects
good results.

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Gervoegecsocsoccecceoeseeleeleesesce

EXTENDING THE MEAT FLAVOR

Mary learned, through reading The Farmers’ Bulletin, dif-
ferent methods of extending the meat flavor through a consider-
able quantity of material, which would otherwise be lacking in
distinctive taste, one way to serve the meat with dumplings, gener-
ally in the dish with it; to combine the meat with crusts, as in meat
pies or meat rolls, or to serve the meat on toast or biscuits. Borders
of rice, hominy or mashed potatoes are examples of the same prin-
ciples, applied in different ways.

By serving some preparation of flour, rice, hominy or other
food, rich in starch, with the meat, we get a dish which in itself
approaches nearer to the balanced ration than meat alone, and one
in which the meat flavor is extended through a large amount of
the material.

The measurements given in the above recipes call for a level
spoonful or a level cup, as the case may be.

In many American families meat is eaten two or three times
a day. In such cases, the simplest way of reducing the meat bill
256 MARY AT THE FARM

would be to cut down the amount used, either by serving it less
often or by using less at a time. Deficiency of protein need not
be feared, when one good meat dish a day is served, especially
if such nitrogenous materials as eggs, milk, cheese and beans are
used instead. In localities where fish can be obtained fresh and
cheap, it might well be more frequently substituted for meat for
the sake of variety as well as economy. Ingenious cooks have
many ways of “extending the flavor” of meat; that is, of combin-
ing a small quantity with other materials to make a large dish as
in meat pies, stews and similar dishes.

The foregoing information may be useful to other young,
prospective housekeepers who may never have read “the very
instructive articles on ‘The Economical Use of Meat in the Home,’
in the Farmers’ Bulletin.”

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PREPARING A POT ROAST

When buying a pot roast, “Aunt Sarah” selected a_ thick,
chunky piece of meat, weighing several pounds, and a small piece
of beef suet which she cut into small bits, placed pan containing
them on hot range, added a small, sliced onion, and when fat
was quite hot she added the quickly-rinsed piece of meat, and
quickly seared it to retain the juice; added 1 cup of hot water,
a sprig of parsley, seasoning of salt and pepper; cooked a short
time, then allowed it to stand on the range closely covered,
where it would simmer gently several hours; turning the
meat frequently, adding a small amount of water occasionally,
as the broth was absorbed by the meat. An inexperienced
cook will be surprised to find how tender, palatable, and
equally nutritious, an inexpensive cut of meat may become by
slow simmering. When the pot roast has become tender,
remove from the broth and place on a hot platter; this latter
is a small item, but dishes may be quickly heated in a hot oven
and meat and vegetables are more appetizing if served hot on
warmed plates. “Forgive this digression; I fear the pot roast will
cool even on a warmed platter.” After removing the meat from
the pan add a large tablespoonful of flour, moistened with a small
quantity of cold water, to the broth in the pan for gravy; cook
until thickened, strain sliced onion and parsley from the broth, add
AND BOOK OF RECIPES 257

seasoning of salt and pepper, serve on the platter with the meat;
the onion added, gives the gravy a fine flavor and causes it to be a
‘dark, rich brown in color.

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STUFFED BREAST OF VEAL

Rub the piece of meat with salt, pepper, ginger and minced
onion. Prepare a stuffing as for chicken of crumbled, stale bread,
etc., or soak pieces of stale bread in cold water. Squeeze dry and
season with a little minced onion, parsley, a little melted butter,
Salt and pepper, and moisten all with one egg. Fill the breast of
veal with this stuffing, sew together, place in roasting pan with a
Small quantity of water, to which a tablespoonful of butter has
been added. Roast in a moderately hot oven until well done,
basting frequently. ;

“GEDAMPFTES RINDERBRUST”

Take breast of beef or veal, without fat or bones, quickly
rinse off meat and wipe with a cloth. Place in a stew-pot with
one chopped onion, one sliced tomato, a bay leaf, season with
pepper and salt, add a small quantity of hot water, cook, closely
covered, several hours. To be tender this meat requires long,
slow cooking, when it cooks and browns at the same time. Strain
the broth and thicken for gravy and pour around the meat on plat-
ter when serving.

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“PAPRIKASH”

Two pounds of veal, from leg, cut into small pieces for stew-
ing ; 4 good-sized onions, cut rather fine; measure about %4 cup of
sweet lard, place onions in pan with some of this lard and fry a
light brown. Add meat and cook meat and onions together about
one-half hour, adding lard gradually until all is used and the
meat is golden brown. ‘Then cover with water and stew, closely
covered, about two hours or longer, until meat is ready to serve;
then add more water until meat is covered. Season with salt
and paprika. Add about three tablespoonfuls of vinegar (not
258 MARY AT THE FARM

too sour; cook must judge this by tasting); then add % pint of
sweet cream. Thicken gravy with flour mixed smooth with a
little water. Place on platter surrounded with gravy. With this
was always served baked or steamed sweet potatoes.

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BEEF STEW

Three pounds of the cheaper cut of beef, cut in pieces a cou-
ple inches square; brown in a stew-pan, with a sliced onion, a
sprig of parsley and a coupe tablespoonfuls of sweet drippings or
suet; cook a few minutes, add a little water, and simmer a couple
of hours; add sliced turnips and a few medium-sized potatoes.
Should there be a larger quantity of broth than required to serve
with the meat and vegetables, a cup or more of the broth may
form the basis of a palatable soup for lunch the following day.

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SAVORY BEEF ROLL

Three and one-half pounds raw beef, or a mixture of beef and
veal may be used, run through a food chopper. A cheap cut of
meat may be used if, before chopping, all pieces of gristle are
trimmed off. Place the chopped meat in a bowl, add 8 table-
spoonfuls of fine, dried bread crumbs, 1 tablespoonful of pepper,
114 tablespoonfuls of salt. ‘Taste the meat before adding all the
seasoning specified, as tastes differ. Add 3 raw eggs, 4 table-
spoonfuls of sweet milk or cream, 2 tablespoonfuls of butter, a
little sweet marjoram or minced parsley. Mix all together and
mold into two long, narrow rolls, similar to loaves of bread. Place
1 tablespoonful each of drippings and butter in a large fry-pan on
the range. When heated, place beef rolls in, and when seared
on both sides add a small quantity of hot water. Place the pan
containing meat in a hot oven and bake one hour. Basting the
meat frequently improves it. When catering to a small family
serve one of the rolls hot for dinner; serve gravy, made by thick-
ening broth in pan with a small quantity of flour. Serve the
remaining roll cold, thinly sliced for lunch, the day following.
AND BOOK OF RECIPES 259

VEAL CUTLETS

Use either veal chops or veal cutlets, cut in small pieces the
size of chops; pound with a small mallet, sprinkle a little finely-
minced onion on each cutlet, dip in beaten egg and bread crumbs,
well seasoned with salt and pepper. Place a couple tablespoon-
fuls of a mixture of butter and sweet drippings in a fry-pan;
when hot, lay in the breaded cutlets and fry slowly, turning
frequently and watching carefully that they do not scorch. These
take a longer time to fry than does beefsteak. When a rich
brown and well cooked take up the cutlets on a heated platter
and serve, garnished with parsley.

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MEAT “SNITZEL”

Cut 14%4 pounds of thick veal steak into small pieces, dredge
with flour, season with salt and pepper, and fry brown in a pan
containing bacon fat (fat obtained by frying several slices of fat,
smoked bacon). Remove the meat from the pan, add a couple
tablespoonfuls of flour to the remaining fat, stir until browned,
then pour in the strained liquor from a pint can of tomatoes. Add
one slice of onion and one carrot, then return the meat to the
sauce ; cover closely and simnier three-quarters of an hour. When
the meat is tender, place on a hot platter, add a pinch of red pep-
per to the sauce and a little more salt if required, and strain over
the meat on the platter. This was a favorite dish of Mary’s
Uncle, and he said she knew how to prepare it to perfection.

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SIRLOIN STEAKS

Procure 2 sirloin steaks, 114 inches thick, and a small piece
of suet. Cut the tenderloin from each steak, and as much more
of the steak as. required for one meal. Place the finely-cut suet
in a hot fry-pan; this should measure 1 tablespoonful when tried
out, add one teaspoonful of butter, when the fat is very hot and
a blue smoke arises, place pieces of steak, lightly dredged with
flour, in the pan of hot fat, place only one piece at a time in the
fat; sear the meat on one side, then turn and sear on the other
side; then place the other pieces of meat in the pan and continue
260 MARY AT THE FARM

in the same manner, turning the steak frequently. The hot but-
ter and suet sear the steak, thus the juice of the meat is retained,
making the meat more palatable; season with salt and pepper,
place on a hot platter and serve at once.

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MEAT BALLS

Chop meat fine; beef, chicken, lamb or veal; mince a small
onion and fry in a tablespoonful of butter; add a tablespoonful
of flour, the yolk of one egg, the chopped meat and a little
broth, gravy, or milk to moisten, salt and pepper. Stir all together
and turn the whole mixture into dish to cool. When cool, shape
with well-floured hands into balls the size of a shelled walnut.
‘Dip in beaten white of egg, then into bread crumbs, and fry in deep
fat until crisp and brown. Place only three or four meat balls in a
frying basket at one time. Too many at a time chills the fat;
but if plunged in boiling hot fat, then a crust is formed at once
over the outside, which prevents the grease from penetrating.
When the meat balls are browned nicely, lay them on brown
paper to absorb any grease that may adhere to them. ‘To try
whether the fat is the right temperature, drop a small piece of
bread in it, and if it browns while you count twenty, the fat is
hot enough for any form of croquettes. Garnish with parsley or
watercress.

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VEAL LOAF

Three pounds raw veal, chopped fine; 1 teaspoonful salt, 1
teaspoonful pepper, 2 tablespoonfuls butter, 2 raw eggs, 2 table-
spoonfuls water. Mix all together with 6 tablespoonfuls fine,
rolled, dried bread crumbs and mold into a long, narrow loaf.
Roll the loaf in two extra tablespoonfuls of bread crumbs. Place
in a hot pan, pour 3 tablespoonfuls melted butter over the top,
and bake in hot oven two hours or less, basting frequently. Slice
thinly when cold. Should the veal loaf be served hot, thicken the
broth with flour and serve this gravy with it.
AND BOOK OF RECIPES 261

SWEETBREADS (BREADED)

Place sweetbreads in cold water, to which % teaspoonful
salt has been added, for a short time, then drain and put
over the fire with hot water. Cook ten minutes. Drain and
stand aside in a cool place until wanted. Remove stringy parts,
separate into small pieces about the size of an oyster, dip in beaten
white of egg and then in bread crumbs. Put in a pan containing
a little hot butter and drippings and fry light brown. Serve hot.
Garnish platter with parsley.

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FRIED LIVER AND BACON

Have beef liver cut in slices about one inch thick; quickly
rinse and wipe dry. Remove the thin skin on the edge and cut out
all the small, tough fibres. If liver from a young beef it can scarcely
be told from calves’ liver when cooked, and is considerably
cheaper. Fry a dozen slices of fat bacon in a pan until crisp and
brown. Take from the pan on a warm platter and place in oven.
Put the pieces of liver, well dredged with flour, into the pan con-
taining the hot bacon fat, also a little butter, and fry slowly until
well done, but not hard and dry. ‘Turn frequently and season with
salt and pepper. Take the liver from the pan, add one tablespoon-
ful of flour to the fat remaining in the pan, stir until smooth and
brown, then add about one cup of sweet milk or water, stir a few
minutes until it thickens and season with salt and pepper. Should
the liver be a little overdone, put it in the pan with the gravy,
cover and let stand where it will just simmer a few minutes, then
turn all on a hot platter and serve the bacon on a separate dish.

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BEEFSTEAK SERVED WITH PEAS

Fry quickly a large sirloin steak. Place in the oven, on a
warm platter. Add a large tablespoonful of butter to the fry pan,
also a can of sifted peas, which have been heated and drained,
season with pepper and salt, shake pan to prevent burning and
whien hot turn on to platter containing steak and serve at once.
This makes an appetizing luncheon dish.
262 MARY AT THE FARM

CREAMED “DRIED BEEF”

Put a tablespoonful of butter in a frying pan, add %4 cup of
chipped beef cut fine and brown it in the butter, then add 4 cup
of water. Let stand and simmer for a short time, then add a cup.
of sweet milk, thicken to the consistency of thick cream by adding
1 tablespoonful of flour mixed smooth with a small quantity of
cold milk, season with salt and pepper. ‘This is an economical
way of using small pieces of dried beef not sightly enough to be
served on the table. Serve with baked potatoes for lunch, or pour

over slices of toasted bread, or over poached eggs for an appetizing
breakfast dish.

.

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CREAMED SWEETBREADS

Parboil sweetbreads in water 10 minutes. Remove stringy
parts and dry on a napkin. Separate the sweetbreads into small
pieces with a silver knife, never use steel, put in a stewpan with
enough cream to cover, add butter, pepper and salt to taste. Flour
enough to thicken a little, let all come to a boil. Fill small pattie
shells with the mixture and serve hot.

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MEAT CROQUETTES

2 cups finely chopped meat (beef or veal).

.1 tablespoonful butter.

2 tablespoonfuls flour (or a little more flour).
2 tablespoonfuls chopped parsley.

1 scant cup of milk.

Put milk on to boil. Mix flour smooth with a little cold milk
before adding to boiling milk, add the butter and cook all together
until a creamy consistency, then add the chopped meat well sea-
soned with salt and pepper and the chopped parsley. Mix well
and let cool. Shape into croquettes, dip in white of egg and bread
crumbs. Let stand until perfectly cold, then fry brown, in deep
hot fat.

Chicken, beef, veal and mutton may be prepared in the same
manner. When dipping croquettes, 1 tablespoonful of water may
be added to the white of egg and 2 tablespoonfuls of water if the
AND BOOK OF RECIPES 263

* whole of the egg is used. Use the whites of eggs for dipping
croquettes if possible. Croquettes may be made the day before
wanted, and placed in a refrigerator or cool place. Croquettes
should be cold before frying.

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STEWED RABBIT

After the rabbit has been skinned, and carefully cleaned, wash
quickly and let stand over night in cold water to which salt has
been added; also a pinch of red pepper. Place on the range in the
morning (in a stew-pan with fresh warm water). When it comes
to a boil, drain off, add one pint of hot water containing two sliced
onions and a little ginger. This prevents the flavor of wild game,
objectionable to some. When the meat has cooked tender, drain,
dust pieces with flour, and brown quickly in a pan containing a
couple tablespoonfuls of hot lard, butter, or drippings.

If you wish the meat of the rabbit white, add a thin slice
of lemon to the water when cooking meat.

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ROAST LAMB

Select leg or loin, or if a larger roast is wanted, leg and
loin together. Carefully rinse the piece of meat. Place in pan,
dust lightly with pepper. Have the oven hot and place pan in
without putting water in pan. Brown on one side, then turn
and brown on the other. Then put about % cup of water in
roasting pan, and if oven is too hot, leave door open for a few
minutes. Allow 25 minutes for each pound of lamb.

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“GEFULLTE RINDERBRUST,” OR STUFFED BREAST OF BEEF

Take a fillet of beef, rub both sides well with a mixture of
finely chopped onion, minced parsley, salt and pepper. Then
spread over the fillet a small quantity of raw, chopped, well-
seasoned meat, roll together and tie. Place in a stew pan with
a small qnantity of water, cook closely covered until tender.
Serve with gravy.
264 MARY AT THE FARM

FRIED PEPPERS WITH PORK CHOPS

Dust four or five pork chops with flour and fry in a pan,
not too quickly. When nicely browned, remove to a warm chop:
plate and stand in warming oven while preparing the following:
Slice or cut in small pieces four good-sized, sweet, red peppers.
and a half teaspoon of finely chopped hot pepper, add to the fat.
remaining in the pan in which the chops were fried, and cook
about ten minutes, until peppers are tender (stirring them fre-
quently. When sufficiently cooked, add one tablespoon of
vinegar, pepper and salt to taste, cook one minute longer and
serve on the same dish with the chops.

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Mersosvossoocoeloeloetoeceeceeseele

BOILED HAM

When preparing to cook a ham, scrape, wash and trim it care-
fully. Place ham in a large cook pot or boiler, partly cover with
cold water, let come to a boil, then move back on range where the
water will merely simmer, just bubble gently around the edge of
the boiler. A medium sized ham should be tender in five or six
hours. When a fork stuck into the ham comes out readily, the
ham is cooked. Take from the boiler and skin carefully, removing
all the discolored portions of the smoked end, stick 2 dozen
whole cloves into the thick fat, and sprinkle a couple tablespoon-
fuls of brown sugar and fine bread crumbs over top. Place in
a very hot oven a short time, until the fat turns a golden brown.
Watch carefully to see that it does not scorch. When cold, slice
thin and serve. Aunt Sarah frequently added a pint of cider to
the water in which the ham was boiled. She said this improved
the flavor of the ham.

PrMoMectestestectectoctectestost
BO OE OCLC

SLICED HAM

When about to fry a slice of uncooked ham, do young house-
wives know how very much it improves the flavor of the ham if
it is allowed to stand for ten or fifteen minutes in a platter con-
taining a large teaspoonful of sugar and a little cold water? Turn
several times, then wipe quite dry with a clean cloth and fry ina
pan containing a little hot drippings and a very little butter (one-
AND BOOK OF RECIPES 265

half teaspoonful) just enough to prevent its sticking to the pan.
Do not fry as quickly as beefsteak. After a slice of ham has been
cut from a whole ham, if lard be spread over the end of ham
from which the slice has been cut, it will prevent the cut place
from becoming mouldy.

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MoroerocsecSocce-ccoeceecescoeseete

ROAST PORK

Place pork roast in a covered roasting pan containing a small
cup of hot water, season with pepper and salt and sweet marjoram
and sprinkle a little powdered sage over it, and stand in a very
hot oven. After the meat has been roasting for a half hour,
have less heat in your oven, allow about 25 minutes to every
pound of pork, or longer if necessary, but be sure it is well done.
When served, underdone pork is very unwholesome and unappe-
tizing. When meat is sufficiently roasted, pour off all the fat
in the pan except a small quantity, to which add %4 cup of boiling
water, pepper and salt and serve. Serve baked apples or apple
sauce with pork.

Seedeetergoelerserveetectocsortecte
PORK CHOPS

Dip pork chops in egg, then into bread crumbs to which
has been added salt, pepper, and a very little sage and sweet
marjoram. Some prefer chops simply dredged with flour. Fry
about 25 minutes or until cooked through and nicely browned, but
not scorched. ’Tis said, “The frying of chops in a perfect
manner is the test of a good cook.”

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eegeegetloeloe ioe leeloeceesoeloele

HOME-MADE SAUSAGE

Nine pounds of fresh pork (lean and fat intermixed as it
comes). Cut meat in small pieces, run through a meat cutter.
Sprinkle over the finely chopped meat 3 tablespoonfuls salt, 2
tablespoonfuls of black pepper, 4 tablespoonfuls of powdered sage
if bought at a chemist’s. Aunt Sarah used but three tablespoonfuls

of her own home-grown sage, as the flavor was much stronger
17
266 MARY AT THE FARM

than dried sage. Some folks add 2 tablespoonfuls of summer
savory, but Aunt Sarah did not care for the flavor. Cloves, mace
and nutmeg may also be added if one likes highly-spiced food.
This is a matter of taste. A good plan is to season the small
pieces of meat before chopping, as this distributes the seasoning
through the sausage. Fill well cleaned casings, with the finely
chopped meat. Or form sausage into small pats, fry brown on
both sides and serve with home-made buckwheat cakes.

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BOO OC EO

AUNT SARAH’S METHOD OF KEEPING SAUSAGE

To keep sausage one year, take sausage which has been put
in casings (skins in long links) and cook until heated through in
a fry pan half filled with hot water. ‘Take sausage from the water,
cut in 4inch length pieces (stick sausage with prongs of a
fork, to prevent skins bursting) and fry brown on both sides, as
if preparing it for the table. Place, while hot, in quart jars, fill
jars as compactly as possible, then pour the hot fat remaining in
pan over top. Seal air-tight and it will keep well one year if
jars are perfectly air-tight.

Posto atestestostectoctestectoctont
Moroezososcorge ecoeceoseeieecoece

SOUSE

Two pig’s feet, weighing together about 114 pounds. After
thoroughly cleansing with a vegetable brush, place in a stew-
pan and cover with cold water. Allow water to come to a boil,
then move stew-pan to place on range where contents will cook
slowly for a numbei of hours, or until the meat is loosened from
the bones, then strain liquid, which should measure a scant three
cups. (If a lesser quantity of liquid, add hot water until you
have the required amount.) Add also 3 tablespoonfuls of sharp
cider vinegar, about 34 teaspoonful of salt and a dust of black
pepper.

Pour this mixture over the meat, which should have been
separated from bones, allowing a few smaller bones to remain
with the meat, which should have been placed in a bowl with
several thin slices of lemon, if liked. Stand bowl in a cool place
over night or until the “Souse” is of a jelly-like consistency. When
AND BOOK OF RECIPES 267

cold, remove any surplus grease from the top of “Souse.” Turn
it from the bowl on to a platter. Serve cold. Garnish with thin
slices of lemon and sprigs of parsley. This will furnish about 24
pounds of souse.

oefoegerdocgertecteroesoesortocte
UTILIZING COLD MEAT “LEFT-OVERS”

Small pieces of cold roast beef, veal or steak may all be
utilized by being put through the food chopper. To 1 cup of
finely-chopped cold meat add % cup of stale bread, which has
soaked for a few minutes in cold water. The water having been
squeezed from the bread, it was added to the meat, as was also
a small quantity of finely-minced onion or parsley, and either
the yolk or white of 1 egg and a seasoning of salt and pepper. Add
left-over gravy, to cause the mixture to be soft enough to form
into small rolls or cakes, and fry in a pan containing a couple
tablespoonfuls of sweet drippings. Mashed potatoes may be sub-
stituted for the bread with equally good results. The meat mix-
ture may be formed into small cone shapes, dipped in egg, then
rolled in fine bread crumbs and fried in deep fat.

Very appetizing sandwiches may be made from cold pieces
of fried ham, run through food chopper. Spread this on thinly-
sliced, buttered bread, with a dish of prepared mustard, spread
over the prepared ham. Small bits of boiled ham, which cannot
be sliced, may also be used in this manner.

The fat was cut from left-over pieces of roast beef (place a
couple of tablespoonfuls of fat in a pan on the range until the
fat has fried out), then add a little finely-minced onion and the
beef cut in pieces the size of a small marble, brown in the fat a
few minutes, then add a small quantity of vinegar and water, and
thicken to the consistency of cream (with a little flour moistened
with cold water, before being added). This Aunt Sarah made
frequently, being a frugal housewife, and called “Salmagundi.”

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Mongeegeeongor orion oecoe cee cetne

FOWL—ROAST CHICKEN OR TURKEY
Singe the fowl, after it has been picked; then with a small

vegetable brush quickly scrub it well, with luke-warm water. Do
not let it lie in the water. When perfectly clean rinse in cold
268 MARY AT THE FARM

water, wipe dry, cut out the oil sack, remove craw from neck,
draw the fowl, being careful not to break the gall in the process,
as that would cause the meat, as well as giblets, to have a bitter
taste. Take out the lungs, the spongy red pieces lying in crevices
near the bones of the back, and pour cold water through the
fowl until you have thoroughly rinsed and chilled it, and no
blood remains inside. I think fowls should be rinsed thoroughly
inside and outside with cold water (many good cooks to the
contrary). Wipe the inside of the fowl perfectly dry with a
clean cloth, and it is ready for the “filling.” Separate the liver
and heart from entrails and cut open the piece containing the
gizzard; wash the outer part, and put the giblets on to cook with
a little hot water; if wanted to use with the filling. If the fowl
is wanted to cook or steam the day following, do not cut in pieces
and let stand in water over night, as I have known some quite good
cooks to do, as that draws the flavor from the meat and makes it
tasteless. If the giblets are not to be cooked and added to dress-
ing, place them inside the fowl, tie feet together, and hang up
in a cool place until wanted. When serving a turkey dinner
with its accompaniments one finds so many things to be attended
to in the morning, especially if the fowl is cooked on a Sunday.
It will be found a great help to the cook to have the turkey
or chicken stuffed with bread filling the day before it is to be
roasted, ready to pop in the oven in the morning.

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BREAD FILLING AS AUNT SARAH PREPARED IT

Chop the cold, cooked liver, heart and gizzard into tiny dice;
add this to a bowl containing one quart of crumbled stale bread,
seasoned with 1 teaspoonful of salt, 14 teaspoonful pepper, %4 of
a small, finely-minced onion, 4 teaspoonful sweet marjoram and
a teaspoonful of chopped parsley. Stir into the crumbs 3 table-
spoonfuls of melted butter, moisten all with one egg beaten with
2 tablespoonfuls of milk. Stir all together lightly with a fork. Fill
the body of the chicken, put a couple of spoonfuls of this dressing
into the space from which the craw was taken, tie the neck with
a cord, sew up the fowl with a darning needle and cord, after
filling it. (Always keep a pair of scissors hanging from a nail
conveniently near the sink in your kitchen, as it saves many steps. )
AND BOOK OF RECIPES 269

The secret of good filling is not to have it too moist, and to
put the filling into the fowl very lightly; on no account press it
down when placing it in the fowl, as that will cause the best of
filling to be heavy and sodden. Rather put less in, and fill a
small cheese cloth bag with what remains, and a short time before
the fowl has finished roasting, lay the bag containing the dressing
on top of fowl until heated through, then turn out on one side of
platter and serve with the fowl. Instead of the chopped giblets,
add 2 dozen oysters to the dressing, or a few chestnuts boiled
tender, mashed and seasoned with butter, pepper and salt and
added to the crumbled bread. This makes a pleasant change.
Do not use quite as many crumbs if chestnuts or oysters are
added. Place fowl in covered roasting pan, put a couple of pieces
of thingly-sliced bacon on the breast of fowl, put two cups of hot
water in the pan and set in a very hot oven for the first half hour,
then reduce the heat and baste frequently. An ordinary eight-
pound turkey takes from two to three hours to roast; a chicken
takes about twenty minutes to the pound. .

When the fowl has been sufficiently roasted, remove from
pan to a hot platter. Pour off some of the fat in the pan and add
a small quantity of milk to the broth remaining. Thicken with
flour, for gravy, season with salt and pepper and sprinkle one
teaspoonful chopped parsley over gravy after being poured into
the gravy boat ready to serve. The yolk of one egg added makes
a richer gravy to serve with chicken.

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Weeco elec ee ceace eoeloesoesoelense

FRIED CHICKEN WITH CREAM GRAVY

Cut one small spring chicken in pieces, dip each piece in a
batter composed of 1 beaten egg, 1 cup of milk, a pinch of salt,
¥ teaspoonful of baking powder, sifted with flour enough to form
a batter. Dip the pieces of chicken in this batter, one at a time,
and fry slowly in a pan containing a couple tablespoonfuls of hot
butter and lard, until a golden brown. Place the fried chicken
on a platter.

Make a gravy by adding to the fat remaining in the pan—
1 cup of milk, 1 tablespoonful of corn starch. Allow this to brown
and thicken. Then pour the gravy over the chicken and serve
garnished with parsley or water-cress.
270 MARY AT THE FARM
STEWED OR STEAMED CHICKEN

Cut a nicely cleaned chicken into nine pieces. (Do not sepa-
rate the meat from the breast-bone until it has been cooked.) Put
in a cook pot and partly cover with boiling water. Add one small
onion and a sprig of parsley, and let simmer about 1% hours,
or until tender. If an old fowl it will take about one hour
longer. Add salt and pepper. Strain the broth, if very fat, remove
a part from broth. After separating the white meat from the
breast-bone, put all the meat on a platter. Add 14 cup of sweet
milk to the strained broth, thicken with a couple tablespoonfuls of
flour, mixed smooth with a little cold water. Let come to a boil,
and add one teaspoonful of chopped parsley. Pour the chicken
gravy over the platter containing the meat, or serve it in a separate
bowl. Or you may quickly brown the pieces of stewed chicken
which have been sprinkled with flour in a pan containing a little
sweet drippings or butter. Should the chicken not be a very fat
one, add yolk of one egg to the gravy.

Or, instead of stewing the chicken, place in the upper com-
partment of a steamer, and steam until tender and serve. The
day following that on which stewed or steamed chicken was
served, small undesirable left-over pieces of the chicken were
added (after being picked from the bones) to the gravy remaining
from the day before, heated thoroughly and poured hot over a
platter containing small baking powder biscuits broken in half or
slices of toasted bread, which is economical, extending the meat
flavor.

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MeoaZe eSoeceecorceecec looses coetesce

VEGETABLES—WHITE POTATOES

Potatoes are one of the most valuable of vegetables. White
potatoes, after being pared, should be put in a stew-pan over the
fire with a little boiling water, but not enough to cover them. The
water should be kept boiling continuously. About thirty minutes
from the time they commence boiling will be the time required
for cooking potatoes of ordinary size. It spoils potatoes to have
the water stop boiling even for a short time. Add half a tea-
spoonful of salt to the potatoes when partly boiled and when
cooked sufficiently drain the water from them at once and sprinkle
a little salt over the dry potatoes. Close the lid of the stew-pan
AND BOOK OF RECIPES 271

tightly, give it a quick shake, when the potatoes will be found dry
and flaky. Mash fine with a potato masher, adding a tablespoonful
of butter and a couple tablespoonfuls of milk. Let stand a minute
on the hot range to heat the milk, then beat all together with a
fork until creamy. Add more salt if necessary. That is quite
important, as potatoes require considerable salt. Cover the
potatoes with a cloth. Never allow to stand with the lid of the
stew-pan over them, as it will draw moisture. Serve white
potatoes as soon as possible after being cooked, as they are not

appetizing when allowed to stand any length of time.
£

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MGerseegoececcoece eceecoeceeloeceelet

BAKED POTATOES

All young housewives may not know “that there is more real
food value in potatoes baked ‘in their jackets’ than is found in
preparing this well-known tuber in any other way.” The secret
of a good baked potato lies in having a hot oven, but not too hot.
Scrub good sized potatoes, or, for a change, they may be pared
before baking, place in a hot oven, and bake about 45 minutes,
when they should be a snowy, flaky mass inside the skins, palatable
and wholesome. When fully baked they should feel soft to the
touch when pressed. ‘Take from oven, pinch one end of potato to
break the skin to allow the gas to escape. Always break open a
baked potato. Never cut with a knife.

Medium-sized potatoes, pared, cut in half lengthwise, and
baked in a hot oven 25 to 40 minutes, until the outside of the
potato is a light brown, make a pleasant change from boiled
potatoes. When baked the proper length of time and served at
once, the inside of potato should be light and flaky. The house-
wife should occasionally serve rice or macaroni and omit potatoes
from the bill of fare, especially in the spring of the year.

Potatoes should always be served as soon as baked, if pos-
sible. Potatoes may be baked in less than a half hour in a gas
oven.

Poste cteoctoctestoctectestectostont
Mor oesoe on leeloeceerenloeloeloeto:

VARIOUS WAYS OF USING SMALL POTATOES

Early in the season when small, early potatoes are more
plentiful and cheaper than large ones, the young housewife will
272 MARY AT THE FARM

be able to give her family a change, while practicing economy, as
there are various ways of using small potatoes to advantage.

First, new potatoes, if about the size of marbles, may be
scraped, boiled in salted water, and served with a thin cream
dressing, sprinkled liberally with chopped parsley, or the boiled
potatoes, while still hot, may be quickly browned in a pan con-
taining a couple tablespoonfuls of hot drippings or butter: They
are much better prepared in this manner if the potatoes are put
in the hot fat while still warm. Or the small boiled potatoes may
be cut in thin slices, browned in a couple tablespoonfuls of butter
or drippings and two eggs beaten together stirred over the potatoes
a few minutes before they are ready to serve. The small potatoes
may also be scraped and dropped in hot, deep fat and fried like
fritters.

When possible, the small potatoes should be well cleansed
with a vegetable brush and boiled without paring. They may
then be easily skinned after they are cooked. Some of the more
important ingredients are lost when potatoes are pared, and it
is also more economical to boil them before paring. The cold
boiled potatoes may be cut up and used for potato salad, or thinly
sliced after being skinned and placed in a baking dish alternately
with a cream sauce consisting of milk, butter and flour, and sea-
soned with salt and pepper, having the first and last layer cream
sauce. Sprinkle bread crumbs liberally over the top, dot with
bits of butter and bake in a moderate oven about 20 minutes until
the top is nicely browned. Serve in the dish in which they were
baked. Z

Or peel one-half dozen medium-sized raw potatoes, cut into
small, narrow strips about 1/3 inch wide, dry on a napkin and
fry in very hot, deep fat about six minutes, then lift from fat,
drain, sprinkle salt over and serve hot. These are a nice accom-
paniment to broiled steak.

Peel and slice, or cut in dice, 6 or 8 coid boiled potatoes, put
in a stew-pan with 2 tablespoonfuls of butter, salt and pepper to
season, heat all together, shaking pan occasionally. Add % cup
of cream, sprinkle a small teaspoonful of parsley over and serve
hot. Instead of slicing or dicing cold boiled potatoes (in the usual
manner) to be fried, if they be cut in lengthwise sections like an
orange (one potato should make about 8 pieces) and fried quickly
in enough hot fat to prevent burning, they can scarcely be dis-
AND BOOK OF RECIPES 273

tinguished from raw potatoes cut in the same manner and fried
in deep fat, and are much easier to prepare. They should be
served at once.

Another manner of preparing potatoes is to slice raw potatoes
as thinly as possible on a “slaw-cutter,” place in a fry-pan with a
couple of tablespoonfuls of a mixture of butter and sweet drip-
pings. Watch carefully, as they should be fried quickly over a hot
fire, turning frequently. When brown, serve at once.

Raw sweet potatoes cut about as thick as half a section of an
orange, fried in a couple tablespoonfuls of a mixture of sweet
drippings and butter, prove a change, occasionally.

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ortoazoereerocsocleelecceeceeseese:

SCALLOPED POTATOES

In a baking dish place layers of pared, thinly sliced, raw
white potatoes. Season with a very little salt and pepper and
scatter over small bits of butter. A very little finely minced onion
or parsley may be added if liked. To 1 quart of the sliced potatoes
use a scant half pint of milk, which should almost cover the
potatoes. Either sift over the top 1 tablespoon of flour or 2 table-
spoons of fine, dried bread crumbs and bits of butter; place in
hot oven and bake about 34 of an hour, until top is browned
nicely and: potatoes are cooked through. Old potatoes are par-
ticularly good prepared in this manner.

Poste ctectectestectestectectestonts
oeseeRoecoccoesecceecoeleeconseele

CANDIED SWEET POTATOES

Place in an agate pudding dish 6 pared and halved (length-
wise) raw sweet potatoes. Scatter over them three tablespoons
of sugar, 2 large tablespoons of butter cut in small bits, and
about % a cup (good measure) of water. Stand in a hot oven
and bake about 34 of an hour. Baste frequently with the syrup
formed in the bottom of the dish. The potatoes when baked
should look clear and the syrup should be as thick as molasses.
Serve in the dish in which they were baked. Should the oven
of the range not be very hot, the dish containing the potatoes may
be placed on top the range and cooked about 25 minutes before
placing in oven to finish baking.
274 MARY AT THE FARM

SWEET POTATO CROQUETTES

To 1 pint of hot mashed potatoes, or cold boiled ones may be
used, squeezed through a fruit press; add 1 tablespoon of butter, pinch
of salt, 2 eggs, whites beaten separately. When cool, form into small
cone-shapes, dip in bread crumbs, then into egg, then into crumbs again,
and fry in deep fat. Drain on paper and serve on platter garnished

with parsley. TO BE INSERTED ON PAGE 274

Sonsoetonsoetonsonioesonsoasonionso:
POTATO CHIPS

Aunt Sarah’s way of making particularly fine potato chips:
She pared six large white potatoes, one at a time. As she wished
to slice them to fry, she rinsed the potatoes, rolled them on a clean
cloth to dry them. She sliced the potatoes thinly on a “slaw”
cutter. She patted the sliced potatoes between old linen napkins,
until all moisture was absorbed, then dropped them into hot fat,
consisting of two-thirds lard and one-third suet. Place only one
fayer of potatoes at a time in the fat. The chips quickly turn
light brown; then remove with a perforated skimmer to a colander
lined with coarse brown paper, to absorb any remaining fat.
Should the fat be the right temperature, the chips will be entirely
free from grease. Dust salt over the chips while hot. She
never allowed chips to stand in salt water, as many cooks do. She
usually made potato chips when frying doughnuts, and always
fried potato chips first; after frying doughnuts in the fat fry
several large slices of potato in it, as the potato clarifies it. Six
large, thinly sliced potatoes will make about five quarts of potato
chips when fried and may be kept several weeks in a dry place.
The potato chips may be re-heated by placing in a hot oven a few
minutes before serving. °

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Mo oegonroeceecoeceeioeceecetcesce

FRIED EGGPLANT

Pare the egg-plant, cut in slices one-half inch thick, sprinkle
salt on slices; let stand under heavy weight several hours. Wipe
slices dry with a napkin and dip in a mixture of white of one
egg, and one tablespoon of water, then dip them in fine rolled
bread crumbs and fry a rich brown in deep fat. Drain and serve.
Catsup should always be served with eggplant.
AND BOOK OF RECIPES 275

BAKED “STUFFED PEPPERS”

Place a fry-pan on stove containing about two tablespoonfuls
of butter, add a couple of finely chopped sweet peppers and a
finely minced small onion. Let all simmer on stove. Measure the
chopped pepper and add an equal amount of finely crumbled bread.
Season with salt and peper and fill (well-washed) peppers from
which the stem and seeds have been removed. Stand the peppers
in a bake dish containing a small amount of water. Place in a
hot oven about twenty-five minutes, or until peppers are tender.
Serve hot.

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CRossoerocsoczeececcoesoeleelescele

CHILI (AS PREPARED IN NEW MEXICO)

Place hot peppers (well-washed) from which seeds have
been removed into a bake dish containing a very little hot water.
Stand in a hot oven until tender and skins turn a yellow brown,
turning them over occasionally. Remove the outside skin, chop
fine, add a small quantity of finely minced onion, pepper and salt
and enough vinegar to moisten. If sweet peppers are used add a
pinch of cayenne pepper. Serve as a relish in place of pickles or
chow-chow. ‘This recipe was given Mary by a friend who had
lived in Mexico.’ The outside skin of the peppers may be more
readily removed if upon being removed from the oven the peppers
are sprinkled with wate, then ‘covered with a cloth and allowed
to steam a short time.

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MerZersocecocseccoccecceeceereelesce

BAKED CABBAGE

A half head of cabbage was cut into small pieces and cooked
in hot salted water until cabbage was tender. The water was
drained from the boiled cabbage, which was placed in an agate
pudding dish alternately with cream sauce composed of one cup
of milk, one small tablespoonful of flour, 2 tablespoonfuls of
butter, seasoned with salt and pepper. Sprinkle a few crumbs
and place bits of the butter over top. Bake in oven about 25
minutes and serve hot. This dish is almost equal to cauliflower
in flavor, especially if- after the cabbage has cooked ten or fifteen
minutes the water is drained from it and fresh substituted. And
it is said, “Cauliflower is only cabbage with a college education.”
276 MARY AT THE FARM

CRIMSON CREAMED BEETS

Cut all except two inches from the tops of beets. Scrub
thoroughly with a vegetable brush, then pour scalding water over
beets. When perfectly cleansed, place in a cook-pot, partly cover
with boiling water, stand on range and when beets have cooked
tender remove outside skin. Strain and stand aside one cup of
water in which beets were boiled, which should be dark wine color.
When beets are to be served to the one cup of strained beet juice
add one-tablespoonful of sugar, one-fourth cup of not very sharp
vinegar. Add one teaspoon of butter. Thicken this liquid with
one and one-fourth tablespoonfuls of a mixture of corn starch
and flour. When cooked to the consistency of cream add the
quartered beets, season with pepper and salt, stand on back part
of range a few minutes, serve hot. To three cups of the quartered
beets use one and one-half cups of cream dressing.

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BO CO

BUTTERED BEETS

Wash young beets, cut off tops. Boil one hour or until tender,
one tablespoonful of sugar having been added to the water in
which beets were boiled. Rub off skins, cut in quarters, strew
over them one tablespoon of butter cut in small pieces, stand in
oven just long enough for the butter to melt. Or cut the beets
in slices one-fourth of an inch thick and while still warm place
in a bowl and pour over them half a cup of hot vinegar and
water to which had been added one tablespoonful of sugar, a
pinch of salt and pepper; serve cold.

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Moegorso ecoecoegoetoeleccoeceecoece

PICKLED MANGELWURZEL

A vegetable in taste, similar to very sweet, red beets in
shape, greatly resembling carrots. Wash the mangelwurzel and
place in a stew-pan with boiling water and cook until tender
(allow about an inch of top to remain when preparing to cook).
Skin the mangelwurzel, slice and pour over the following, which
has been heated in a stew-pan over the fire: One cup of vinegar
and water combined, one tablespoonful of sugar, one teaspoonful
of salt, a dust of pepper. Stand aside until cold, then serve. Or
AND BOOK OF RECIPES 277

serve hot like buttered beets. Some “Bucks County” farmers
raise mangelwurzel simply to feed to their cattle, but Aunt Sarah
preferred them when young and tender to beets, and always raised
them for her table.

GERMAN STEAMED CABBAGE

Cut one-half head of cabbage fine on a slaw cutter. Place
in a stew-pan over fire, with about four tablespoonfuls of water,
one tablespoonful of butter, a couple tablespoonfuls of flour, one
teaspoonful of sugar and a pinch of salt. Cover and steam twenty
minutes. Then add three tablespoons of vinegar. Stir in one
beaten egg. Cover and let stand where it will keep hot until ready
to serve.

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BEAN “SNITZEL”

Place in a pan on the range one tablespoon of diced, smoked
bacon, fry a few minutes, watch closely it does not scorch. Add
one tablespoonful of sweet lard, when hot, add four thinly sliced,
medium-sized onions and four chopped tomatoes and 1%4 quarts
of string beans, cut in inch lengths. Season with salt and a pinch
of red pepper. . Simmer all together three hours. After cooking
one hour add about one cup of hot water, stirring occasionally to
prevent scorching, add a little more water if necessary ;. when
beans are tender and ready to serve there should be a small quan-
tity of liquid, resembling tomato sauce, with the beans.

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BOILED SPINACH

Wash one-half peck of spinach thoroughly through a half
dozen waters, until free from sand. Place in a stew-pan contain-
ing a small quantity of boiling water and one teaspoon of butter.
Cook until tender, drain, chop fine. Place a large tablespoonful
of butter in stew-pan and when hot add chopped spinach, season
with salt and pepper; serve in a warmed dish, garnished with
either chopped or sliced hard boiled eggs. A German cook, noted
for the fine flavor of her cooked spinach and green peas, said her
secret consisted in adding a teaspoon of butter to the vegetables
while cooking.
278 MARY AT THE FARM

FRIED ONIONS AND POTATOES

Another way of utilizing left-over cold boiled potatoes par-
ticularly relished by “Pennsylvania Germans,” whose liking for
the humble onion is proverbial, is to fry onions with potatoes in
a fry-pan containing a couple tablespoonfuls of sweet drippings
and butter; when heated place a half dozen thinly sliced cold
boiled potatoes, half the quantity of thinly sliced raw onions, well
seasoned with pepper and salt, cover and steam for ten or fifteen
minutes, when uncover and fry until light brown; serve at once.
Or the thinly-sliced onions, after skins have been removed, may
be sliced thinly across the onion, placed in a fry-pan and partly
covered with boiling water; stand on hot range and steam, closely
covered, about fifteen minutes, or until onions are tender, then
drain off water, should any remain, add a small tablespoonful of
butter, salt and pepper to season, fry quickly a light brown; pan
should be uncovered. Serve at once with liver or bacon. Onions are
considered more wholesome prepared in this manner than if fried.

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STEAMED ASPARAGUS (FINE)

Wash asparagus and cut off about an inch of the tough ends,
scrape off thin skin. Place pieces of asparagus tips (all in one
direction) in the top part of perforated section of a double boiler.
Fill lower part of steamer with hot water and steam about three-
quarters of an hour or less time, until tender. The fine flavor of
the vegetable is retained when steamed. When cooked tender
turn out on a hot platter and pour cream sauce over the tips, or
the cream sauce may be served separately, or the asparagus may
be served on freshly toasted slices of bread, over which the cream
sauce should be poured.

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“PASTURE” MUSHROOMS

All the members of the Landis family unanimously agreed
in declaring the dish “Frau Schmidt” taught Sarah Landis to pre-
pare from the delicious edible Fungi, known as “Pasture” mush-
rooms( gathered by Professor Schmidt from rich, wind-swept pas-
tures, early in the fall of the year until the coming of frost) were
good enough to tickle the palate of an epicure.
AND BOOK OF RECIPES 279

Sarah Landis was very particular to use none unless pro-
nounced edible mushrooms, and not poisonous toad-stools, by Pro-
fessor Schmidt, who was a recognized authority. Said the
Professor, “The edible variety may be easily recognized by one
having a knowledge of the vegetable. The cap may be readily
peeled, and the flesh of the “Pasture” mushroom, when cut or
broken, changes in color to a pale rose pink, and they possess
many other distinctive features, easily recognized, when one has
made a study of them.”

The following is the manner in which the mushrooms were
prepared by Frau Schmidt:

STEAMED MUSHROOMS.

One-half pound or about twenty-four small mushrooms were
peeled, washed carefully in cold water, placed in a small stew-pan
containing two generous tablespoonfuls of butter, covered closely
and allowed to simmer or steam for twenty minutes in butter and
liquid, drawn from the mushrooms by steaming, then uncover and
allow liquid in sauce-pan and mushrooms to cook about ten
minutes longer, then sprinkle two teaspoonfuls of flour over the
mushrooms, brown a minute, stir into this 4% cup of milk, or
enough to make a sauce the consistency of cream, season well
with salt and pepper to taste. Have ready prepared six crisply
toasted and buttered slices of stale bread. Place four mushrooms
and a couple of tablespoonfuls of the mushroom sauce on each
slice of bread and serve hot. The combination of toast and mush-
rooms results in a particularly fine flavor.

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STEWED TOMATOES

Scald ripe tomatoes by pouring boiling water over them and
allowing them to stand a few minutes. Skin them and cut in small
pieces. Place in a stew-pan with 1 tablespoonful of butter, season
well with pepper and salt, cook about 25 minutes, add ¥% tea-
spoonful of sugar and thicken with 1 teaspoonful of flour mixed
smooth with a little water, Let cook a few minutes, then serve.
If tomatoes are very tart a small pinch of baking soda, added
when cooked, will counteract acidity.
280 MARY AT THE FARM

SWEET CORN

Sweet corn on the cob should be cooked as soon as possible
after taking it from stalk, as after being removed it soon loses
its sweetness. Do not remove the husk until it is to be boiled.
Place corn in a kettle of rapidly boiling water, not salted; rather
add a pinch of sugar if corn is not as sweet as liked. Cover the
kettle to prevent steam escaping. Do not use a large quantity of
water. Corn is sweeter if steamed. Boil from ten to fifteen
minutes. If corn is not cooked in that time, it should be used
uncooked for corn fritters, as corn if not young and tender may
be grated and from it excellent corn fritters may be made.

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FRIED TOMATOES WITH CREAM SAUCE

Cut large, solid, ripe tomatoes in half-inch slices ; one ordinary
tomato makes 3 slices. Dredge thickly with flour. Fry several
slices of bacon in an iron pan, take bacon from pan when fried
and put in warming oven. Lay the well-floured slices of tomatoes
in hot bacon fat and one tablespoon of butter and fry brown on
both sides. Serve on hot platter with bacon. Or fry slices of well
floured tomato in pan containing just enough butter and drippings
to keep them from sticking to the bottom of pan, over a hot fire.
Fry quickly, browning on each side. Season with salt and pepper.
If the tomatoes are very sour, sprinkle a very little sugar over
them before frying. When brown, lift the tomatoes carefully
from pan and place in a circle around the inside edge of a warm
chop plate, add a lump of butter to the pan and a small half cup
of sweet milk. Let come to a boil, thicken with a little flour mixed
smoothly with a little cold milk, and cook until the consistency
of thick cream. Season with salt and pour in centre of chop plate,
surrounded with fried slices of tomatoes. Dust pepper over top
and serve hot.

This is a delicious way of serving tomatoes. Or slices of the
fried tomatoes may be served on slices of crisply toasted bread
over which place a couple tablespoons of the cream dressing.

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BAKED “STUFFED TOMATOES”

Wash a half dozen ripe red tomatoes. Cut the top from each
AND BOOK OF RECIPES 281

and remove about the half of the inside of tomato. Sprinkle a
very tiny pinch of sugar in each. This small quantity of sugar is
not noticed, but counteracts the acidity of the tomato. To one
and one-half cups of soft bread crumbs add one small finely
minced onion and season highly with salt and pepper, also add one
teaspoon of chopped parsley. Mix all together and fill the
tomatoes with the mixture. Place a small bit of butter on each
tomato. Place in a bake dish containing a half cup of water, a
piece of butter, one teaspoonful of sugar, a sprig of parsley and
pepper and salt to season. Stand in a hot oven and bake from
25 to 30 minutes. The centres which were removed from tomatoes
may be utilized in various ways. °

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CANNED TOMATOES—FRIED

Place in a bowl a half pint of canned tomatoes, one-fourth
teaspoon of sugar and season with salt and pepper. Add about
four tablespoonfuls of flour sifted with one-half teaspoon of baking
powder and one tablespoon of butter. Use only flour enough to
hold the mixture together when fried. Drop spoonfuls some dis-
tance apart in a fry-pan containing several tablespoons of hot
lard, butter, suet or drippings. Fry on both sides and serve hot.
In Winter, when the housewife is unable to obtain fresh tomatoes,
she will find this dish a good substitute to serve occasionally.

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“BUCKS COUNTY” BAKED BEANS

Put one quart of small soup beans to soak over night in cold
water to cover. In the morning drain the beans, cover with
boiling water, add one tablespoonful of molasses and cook until
tender, but not too soft. Drain. Do not use this water. Put the
beans in an earthen bake dish. In the centre of the bake dish
place one pound of clean, scored smoked bacon, and pour over
the beans the water in which the bacon had been simmering for
an hour. Add water, if not enough, to almost cover the beans,
salt and pepper to taste. Place in oven and bake about three
hours, or until beans are tender and a rich brown on top. Add
more hot water if beans bake dry, until the last half hour, then

allow the water to cook away.
18
282 MARY AT THE FARM

Serve stewed tomatoes, baked apples or apple sauce as an
accompaniment to baked beans. This is not a recipe for “Boston
Baked Beans.” Just a “plain country recipe,” but it will be
found very satisfactory.

If part of a dish of beans remain after a meal, re-heat the
day following in “tomato sauce.” Aunt Sarah always baked a
pan of corn bread or Johnny cake, to serve hot with baked beans.

When the housewife serves a dish of baked beans at a meal,
serve also a Yuart of stewed tomatoes. The day following a
“tomato sauce” may be quickly prepared by adding a well-cooked
carrot and an onion to the “left-over” tomatoes. Press all through
a coarse sieve, adding a little water if too thick; re-heat beans
in this; serve hot. A delicious “cream of tomato soup” may be
prepared by substituting milk or cream to which a small pinch
of baking soda has been added, omitting the beans.

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COOKED HOMINY

Wash one cup of hominy through several waters. (The
grains should resemble kernels of corn.) Cover with cold water
and stand in a cool place over night. In the morning, drain.
Place the hominy in an agate pudding dish holding 2 quarts, cover
with boiling water, add more water as the grains swell and water
boils away, and 1 teaspoonful of salt. The hominy should be
placed on the range to cook early in the morning on the day it is
to be served and continue cooking slowly until late afternoon,
when all the water should have been absorbed and each grain
should be large, white and flaky. The dish should be about
three-quarters full.

A half hour before serving the hominy, at a six o’clock dinner,
add a generous tablespoonful of butter and about 34 of a cup of
hot milk and stand on back of range until served. This is a
remarkably cheap, wholesome and appetizing dish if served
properly and is easily prepared.

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GRATED “PARSNIP CAKES”

Scrape, then grate enough raw parsnips to fill two cups, put
AND BOOK OF RECIPES 283

in a bowl and add the yolk of one egg, pinch of salt, 1 tablespoon-
ful of milk, 1 tablespoonful of flour, lastly add the stiffly-beaten
white of egg.

Form into small round cakes, dust with flour and fry brown
on both sides in a pan containing a tablespoonful of butter and
one of drippings. Or these may be crumbed and fried in deep
fat. These are much finer flavored than if parsnips had been
cooked before being fried.

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TO MAKE “SAUER KRAUT”

Cut heads of cabbage in half, after trimming off outside
leaves. Cut out centres or hearts, cut cabbage fine on a regular
old-fashioned cabbage cutter, which has a square box on top
of cutter to hold the pieces of cabbage when being pushed back
and forth over the cutter. If not possible to procure this, use
small slaw cutter for the purpose.

Partly fill a large pan with the cut cabbage, and mix enough
salt, with the hands, through the cut cabbage to be palatable
when tasted, no more. This was the rule taught Aunt Sarah by
her Grandmother, and always followed by her. Then put the
salted cabbage into a wooden cask or small tub to the depth of
several inches. Pound the cabbage down well with a long-
handled, heavy, wooden mallet, something like a very large wooden
potato masher. Then mix another panful of finely cut cabbage,
lightly salted, into the tub and pound down well, as before. Con-
tinue in this manner until the tub is partly filled with cabbage,
pounding down well at the last until the liquid formed by the
cabbage and salt rises above the cabbage. Cover the kraut with a
layer of large, clean cabbage or grape leaves, then cover top with
a clean piece of muslin cloth, place a round, clean board on top
and put a well-scrubbed, heavy stone on the board to weight it
down. Stand the tub in a warm place several days, to ferment.
When fermentation begins, the liquor rises over the top of the
board. Remove the scrum which rises to top, in about six days,
and stand in a cool part of the cellar after washing stone and cloth
with cold water, return to top of kraut, and in two weeks the
sauer kraut will be ready to use. Should the sauer kraut require
extra liquid at any time, add one quart of water in which has been
284 MARY AT THE FARM

dissolved two teaspoonfuls of salt. Squeeze the sauer kraut quite
dry when taking it from the brine to cook. Boil about two quarts
of the sauer kraut several hours with a piece of fresh pork and a
little water until the pork is thoroughly cooked through, when the
sauer kraut should be cooked tender.

Some prefer “frankfurters” cooked with the kraut instead of
pork, and others do not care for the German dish without the
accompaniment of drop dumplings. Serve mashed potatoes and
simple dessert with sauer kraut.

Aunt Sarah taught Mary to save the hearts of the cabbage
usually thrown aside when making sauer kraut. The hearts were
trimmed all one size, like small triangles. She cooked them in
salted water until tender, drained them and served with a cream
dressing, and they had much the flavor of a dish of cauliflower.

Frau Schmidt always placed several tart apples among her
sauer kraut when making it, and thought it improved the flavor
of the kraut; gave it a “‘winey” flavor, obtained in no other man-
ner. A sour apple, cored and cooked with sauer kraut is con-
sidered by some cooks an improvement. The apple, of course, is
not eatable. Aunt Sarah never placed apples with her sauer kraut.

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DUMPLINGS TO SERVE WITH SAUER KRAUT

For these dumplings, 1 egg was broken into a bowl and well
beaten. Then a pinch of salt was added and ¥% cup of sweet milk.
Enough flour was added to make a soft dough, and one table-
spoonful of baking powder was sifted with a very little flour into
the batter, then a little more flour was added to make the dough
the right consistency. Form the dough into small balls, handling
as little as possible. Drop on top of the hot cooked ‘‘sauer kraut”
in cook-pot on range and boil, closely covered, about 20 minutes.

Aunt Sarah taught Mary to cook green vegetables, peas,
spinach, etc., in a stew-pan uncovered, if she wished them to retain
their natural color. Also, that old potatoes may be freshened
by being allowed to stand a short time in cold water before being
cooked, but they should not stand too long a time in cold water, as
it draws the starch from them and causes them to be tasteless, and
to lose part of their nourishing qualities.

Also that one teaspoonful of salt will usually season one quart
AND BOOK OF RECIPES 285

of vegetables, to be put in when the vegetables begin to cook.
Cauliflower, cabbage, lettuce and watercress should stand in a
pan containing water and a little vinegar for a half hour. This will
cause insects to drop to the bottom of the pan.

Changing the water on cabbage and onions when partly
cooked will improve their flavor.

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PARSLEY DRIED TO PRESERVE ITS GREEN COLOR

Young housewives possessing a bed of parsley in their kitchen
gardens, wishing to preserve it for use during the Winter, may
like to know how Aunt Sarah taught Mary to dry it in a manner
to preserve its bright green color.

She washed the parsley in cold water and while still moist
placed it on agate pans and dried it quickly in a very hot oven.
Watch carefully as it scorches easily. Place the parsley, when
dried, in tin cans covered to exclude the dust.

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TIME REQUIRED TO COOK VEGETABLES

Bake good-sixed potatoes in oven about 45 minutes. Smaller
potatoes require less time to bake.

Boil ordinary sized potatoes 25 to 30 minutes.

Steam asparagus from 30 to 40 minutes.

Boil young beets about 60 minutes or longer.

Old beets, two hours, or until tender.

Green corn on cob about 10 or 15 minutes.

Cauliflower, 30 minutes.

Cabbage, 30 to 40 minutes.

Turnips and carrots, 40 minutes.

String beans, 60 minutes to 2 hours.

Lima beans, 45 minutes to 1 hour.

Onions about 1 hour.

Squash about 30 minutes.

Parsnips, 30 to 40 minutes.

Sweet potatoes, good size, 40 minutes.

Spinach, 25 minutes.

Tomatoes, 25 minutes.
286 MARY AT THE FARM

Salt should be added to the water when boiling potatoes,
carrots, cabbage, parsnips, turnips and onions, even if liquid in
which they were boiled is drained from them after being cooked,
before being seasoned. Add a small pinch of baking soda to the
water in which string beans are boiled, and they will cook tender
in less time. Especially should this be done if the beans are not
young and tender.

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COMMON “CREAM SAUCE”

Young housekeepers will be surprised to learn of the various
attractive, appetizing dishes which may be prepared by combining
them with a “cream sauce.” After cooking vegetables until tender
in salted water, they should be drained and served with a cream
sauce poured over. The art of making a smooth, creamy sauce
of the proper consistency is easily acquired. A good rule for
“common cream sauce” is 1 cup of milk, water, or meat broth,
thickened with 1 tablespoonful to 1%4 tablespoonfuls of flour, or
a combination of flour and cornstarch. Mix flour, or cornstarch,
with a small quantity of cold milk or water, to a smooth paste,
before adding it to liquid; add, usually, one tablespoonful of
butter. Place the mixture in a saucepan and cook until the con-
sistency of cream, add 4 teaspoonful of salt just before removing
from the fire, and dust pepper over when serving. When mixing
gravy to serve with roast beef or veal, omit butter. -For a thick
sauce use either 2 or 3 tablespoonfuls of flour and the same amount
of butter. This thick sauce may be used to mix with meat for
croquettes in the proportion of 1 cup of sauce to 2 cups of chopped
cold roast lamb, beef, veal or chicken. Should a richer. sauce
be desired, add 1 or more yolks of eggs to the cream sauce.
Some of the numerous dishes which might be served by the
young housewife to vary the daily bill of fare by the addition of
“cream sauce,” are: Small, new potatoes, cauliflower, onions,
cabbage, asparagus tips, thinly sliced carrots, celery, mushrooms,
fish, oysters, chicken, veal and sweetbreads. All of these, when
cooked, may be served on slices of toasted bread, or served in
Pattie-cases, with cream sauce, or served simply with cream
sauce,
AND BOOK OF RECIPES 287

PREPARATION OF SAVORY GRAVIES

The art of preparing savory gravies and sauces is more
important in connection with the serving of the cheaper meats
than in connection with the cooking of the more expensive cuts.

There are a few general principles underlying the making
of all sauces or gravies, whether the liquid used is water, milk,
stock, tomato juice or some combination of these. For ordinary
gravy, 2 level tablespoonfuls of flour or 14 tablespoonfuls of corn-
starch, or arrow root, is sufficient to thicken a cup of liquid. This
is true excepting in recipes where the flour is browned. In this
case, about 14 tablespoonful more should be allowed, for browned
flour does not thicken so well as unbrowned. The fat used may
be butter or the drippings from the meat, the allowance being
2 tablespoonfuls to a cup of liquid. The easiest way to mix the
ingredients is to heat the fat, add the flour and cook until the
mixture ceases to bubble, and then to add the liquid. This is a
quick method and by using it there is little danger of getting a
lumpy gravy. Many persons, however, think it is not a whole-
some method, and prefer the old-fashioned one of thickening the
gravy by means of flour mixed with a little cold water. (Aunt
Sarah was one who thought thus.) The latter method is not
“practicable for brown gravies,” to quote the Farmers’ Bulletin.

The Farmers’ Bulletin further adds:

“Considering the large amount of discussion about the diges-
tibility of fried food and of gravies made by heating flour in fat,
a few words on the subject at this point may not be out of order.
It is difficult to see how heating the fat before adding the flour
can be unwholesome, unless the cook is unskillful enough to heat
the fat so high that it begins to scorch. Overheated fat, as has
already been pointed out, contains an acrid, irritating substance
called ‘Acrolein,’ which may readily be considered to be unwhole-
some. It is without doubt the production of this body by over-
heating which has given fried food its bad name. ‘There are
several ways of varying the flavor of gravies and sauces. One
should be especially mentioned here. The flavor of browned flour
—The good flavor of browned flour is often overlooked. If flour
is cooked in fat, until it is a dark brown color, a distinctive and
very agreeable flavor is obtained.

“This flavor combines very well with that of currant jelly, and
288 MARY AT THE FARM

a little jelly added to a brown gravy is a great improvement.
The flavor of this should not be combined with that of onions or
other highly-flavored vegetables.”

BUTTER, CHEESE AND SUET—A SUBSTITUTE FOR BUTTER

This formula for preparing a good, sweet, wholesome substi-
tute for butter to be used for baking and frying was given Aunt
Sarah by a thrifty German hausfrau, who prepared and used it
in her large family many years. Aunt Sarah always kept a
supply on hand. It was made as follows:

10 pounds of fine solid kidney suet.
10 pounds of clean pork fat.
10 pounds of butter.

The suet cut in small pieces was put in a large boiler of
water, boiled until all was melted, and the fat extracted from
the suet. It was then all poured through a fine sieve into a
vessel containing hot water (the larger the quantity of hot water
the finer the fat will be). Stand aside to become cold and solid.
The boiling process prevents the peculiar taste which fried lard
and suet usually possess. Treat the pork fat in a similar manner.
Allow the suet and pork fat to stand until the following morning,
when remove the solid fat from the boiler of water, wipe off
all moisture and add both pork fat and suet fat to the melted
butter, which had been prepared in the following manner: The
butter was melted in a porcelain lined boiler and allowed to
cook until all salt and other foreign substance had settled and
the butter had the appearance of clear oil. At this point the
butter should be watched carefully, as when settled it might
quickly boil over, when you would be liable to lose your butter,
besides suffering serious consequences. Now the liquid butter,
suet and pork fat are all put together into a large boiler and
allowed to melt together on the back part of the range. This will
probably be done in the morning. After the noon meal is finished
move the boiler containing fat to front part of range; let come
to a boil, skimming it occasionally as it boils up. It needs close
watching now, the fat being liable to cook over the top of boiler,
when the “fat” would surely be “in the fire.” Carefully pour
into stone crock, and it may be kept for months in a cool place.
AND BOOK OF RECIPES 289

‘The fat which has been first poured off the top, if it has been
‘carefully skimmed, will keep longest. The last taken from the
boiler should be put in a stone crock to use first. This may be
“prepared in lesser quantities, or a smaller quantity of butter might
be used to mix with the lard and suet. Although the preparation
‘is to be preferred composed of equal quantities of butter, lard
-and suet, adding milk to the first water in which the suet is boiled
‘is quite an improvement. After filling the crocks with the fat,
take the boiled-out suet and hard scraps and settlings of butter
remaining and go through the same process and you will have a
‘small jar of cooking fat for immediate use. A little trouble to do
‘this, I admit, but one is well paid by having good, sweet, inex-
pensive cooking fat. I should advise a young housekeeper to
experiment with one pound each of clarified suet and pork fat after
it is rendered, and one pound of butter before attempting the
“preparation of a larger quaritity.

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‘BUTTER—AS IT WAS MADE AT THE FARM, BY “AUNT SARAH”

Aunt Sarah strained fresh, sweet milk into small, brown
-earthenware crocks kept for this purpose, scrupulously clean. The
crocks were kept in the spring-house or cellar in summer (in
-cold weather the milk should be kept in a warmer place to allow
-cream to form on the top of the milk). When the cream was
thick and sour she skimmed the cream from off the top of milk
-every day, stirring the cream well together every time she added
‘fresh cream to that on hand. Aunt Sarah churned twice a week;
-sour cream should not be kept a longer time than one week. The
-churn was scalded with boiling water, then rinsed with cold
water; this prevented the butter adhering to the churn. The
--cream should be at a temperature of 60 degrees when put in the
churn, but this would be almost too cold in Winter. In very
“hot weather the temperature of the cream should be 56 degrees.
..Aunt Sarah tested the cream with a small dairy tube thermometer.
‘She churned steadily and usually had butter “come” in about
..25 minutes, but should the cream be too cold or too warm it
would be necessary to churn a longer time. If the cream is
too warm, stand vessel containing cream on ice; if too cold,
::stand in a warm place near the range. When the sour cream
290 MARY AT THE FARM

had been churned a certain length of time and granules of butter
had formed, she drained off the buttermilk and poured water
over the granules of butter. Water should be two degrees colder
than the buttermilk. After churning a few minutes the lump
of butter was removed from the churn, placed in a bowl, washed
thoroughly several times in very cold water, until no buttermilk
remained. The butter was worked thoroughly, with a wooden
paddle, until all buttermilk had been extracted. One small table-
spoonful of salt was added to each pound of butter. She worked
the butter well, to incorporate the salt, and molded it into shape.
Aunt Sarah did not knead the butter, but smoothed it down, then
lifted it up from the large, flat, wooden bowl in which it was
molded. When the butter was to be molded into small shapes, she
scalded the small wooden molds, then dipped them into cold water
before using; this prevented the butter adhering to the molds.
Before commencing to churn butter, Aunt Sarah was particular
to have her hands scrupulously clean. All the utensils used were
washed in hot water, then rinsed in cold water, both hands and
utensils. She frequently wrapped small pats of freshly-churned
butter in small squares of clean cheese-cloth and placed in a stone
crock with a cover. Placed in the crock was usually, with the
butter, a bunch of sweet clover blossoms, which imparted to
the butter a delicious flavor.

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“SMIER-KASE” OR COTTAGE CHEESE

Stand a pan containing three quarts of milk in a warm place
until it becomes sour and quite thick. Stand the pan containing
the thick milk on the back part of thé range, where it will heat
gradually but not cook. When the ‘‘whey” separates from the

curd in the centre and forms around the edges it is ready to use. °°

Should the sour milk become too hot on the range, or scald, the
curds, or smier-kase, will not become soft and creamy. When
the curd has separated from the “whey,” pour the contents of
the pan into a cheese-cloth bag and hang in the open air to drip
for several hours, when it should be ready to use.

From three quarts of sour milk you should obtain one good
pound of smier-kase. To prepare it for the table place one-half
the quantity in a bowl and add one teaspoonful of softened butter,
AND BOOK OF RECIPES 291

a pinch of salt and mix as smoothly as possible. Or the smier-
kase may be molded into small rolls, and a small quantity of
finely-chopped Pimento added. This will keep fresh several days °
if kept in a cool cellar or refrigerator.

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USES OF “SWEET DRIPPINGS” AND SUET

For deep frying Mary was taught to use lard and kidney
suet combined. The latter had been tried out by cutting suet
in small pieces. The suet, in an iron pan, was placed in a
moderately hot oven until fat was tried out. To prevent suet
when rendered having a taste of tallow, place in the upper part
of boiler, over one containing hot water, and stand on a hot range
until all is tried out, or melted, instead of putting it in oven.
Strain into a jar and stand aside in a cool place until wanted.
Take one-third of this tried-out suet to two-thirds lard when
frying croquettes, oysters, cruellers or fritters. Suet contains
food value equal to that of lard and food fried in this fat, com-
bined with lard, is more wholesome than if fried in lard alone—if
any food fried in fat ever is wholesome. And suet is more
economical than lard if rendered at home. Mary was taught by
her Aunt to save all the trimmings from steaks, fat left over from
roasts, boiled ham, sausage, bacon fat, etc. When different fats
have been tried out, to clarify them, add to every pound and a
half of combined fat or drippings a half cup of boiling water and
a pinch of baking soda. Boil until water evaporates and fat is
clear. Strain into a bowl and keep in a cool place. Clean, sweet
drippings are preferred by most cooks to lard for many purposes.
All young housewives do not know that ham or bacon fat may
be substituted for half the shortening called for in many recipes
for molasses cakes (where spices are used) with good results.
Also that the grease rendered from clean fat of chickens, which
greatly resembles butter when tried out and cold, may be com-
bined with an equal quantity of other shortening in making cakes
in which spices are used. The difference in the taste of cake
made from this fat, if rendered sweet and clean, will not be
noticed. Equal parts of ham or bacon fat, pork chops or sausage
fat, combined with butter, are excellent for frying cornmeal
mush, eggs, sweet potatoes, egg bread and calves’ liver. Also
292 MARY AT THE FARM

sliced tomatoes have a particularly fine flavor if fried in bacon fat.
Should fat removed from top of stock pot have a flavor of vege-
tables, pour boiling water over, strain and stand aside to cool;
then remove the clean cake of fat on top of the water and add to
bowl of drippings. This is one of the small economies which will,
I think, appeal to the frugal young housewife. If possible, procure
an iron pot for deep frying. After using, strain the fat remaining,
adding sediment in the bottom of cook-pot to the can of soap fat;
then return the clean, strained fat to the cook pot. Keep in a
cool place, closely covered, and if careful nut to scorch the fat, it
may be used over and over again, and croquettes, etc., may be
‘prepared in a few moments by simply heating the kettle of fat
in which to fry them.

Aunt Sarah frequently filled small glass jars with rendered
mutton suet, scented with violet essence, to be used for chapped
lips and hands.

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EGGS—“EIERKUCHEN” OR OMELETTE

For this excellent omelette or “eierkuchen,” as Aunt Sarah
called it, she used the following:

3 fresh eggs.
1 cup sweet milk.
3 level tablespoonfuls of flour.

She placed on the range a small fry pan (size of a tea plate),
containing one tablespoonful of butter. She then placed 3 table-
spoonfuls of flour in a bowl, mixed smoothly with a portion of
the cup of milk, then added the three yolks of eggs which had
been lightly beaten and the balance of the milk and a pinch of
salt. Lastly, she stirred in lightly the stiffly-beaten whites of
eggs. Poured all into the warmed fry-pan and placed it in a
moderately hot oven until lightly browned on top. The omelette
when cooked should be light and puffy, and remain so while
being served. Double the omelette together on a hot platter and
sprinkle finely chopped parsley over the top. Serve immediately.

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HARD BOILED EGGS

Eggs to be hard boiled should be carefully placed in boiling
AND BOOK OF RECIPES 293

water and cooked 15 minutes from the time the water com-
mences to boil again. If cooked a longer time, the white of egg
will look dark and the outer part of yolk will not be a clear yellow,
as it should, to look appetizing when served.

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SOFT BOILED EGGS

The quicker way to prepare eggs is to drop them in a stew-
pan containing boiling water, and let boil 314 to 4 minutes, when
the white part of the egg should be “set” and the yolk soft, but a
soft boiled egg is said to be more easily digested if dropped into a
stew-pan of rapidly boiling water; remove the stew-pan of boiling
water the minute the eggs have been put in from the front part
of the range to a place where the water will keep hot, but not
allow the eggs to boil. Let the eggs remain in the hot water from
8 to 10 minutes. On breaking the egg open, the yolk will be
found soft, and the white of the egg a soft, jelly-like consistency.
This latter is the way Aunt Sarah taught Mary.

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AN EGG AND TOMATO OMELETTE

Beat the yolks of three eggs until light, then add three table-
spoonfuls of water. Beat the whites of the eggs separately. Turn
the stiffly-beaten whites of the eggs into the bowl containing the
yolks of eggs and water. Stir lightly together and add a pinch of
salt. Turn all into a small fry-pan containing a generous table-
spoonful of butter and cook on top of stove until the eggs are set,
then place the pan containing omelette in a hot oven and finish
cooking. When cooked, turn out on a hot platter and spread over
the top the following, which was prepared while the omelette was
cooking. In a small fry-pan place a tablespoonful of finely-
chopped bacon. When fried brown add half a small tomato,
finely chopped, 14 of an onion, chopped fine, and a little chopped
green pepper. Cook all together for a short time and season with
salt and pepper. After spreading the mixture on the omelette,
fold over and serve on a hot platter. This recipe had been given
Frau Schmidt years before by a friend and she used no other for
making omelette. Always make small omelettes. They are more
294 MARY AT THE FARM

satisfactory. Use a small pan no larger than a small tea plate,
and, if wished, make two small, rather than one large one. Always
serve immediately.

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MUSHROOM OMELETTE

Place the yolks of three eggs in a bowl and beat until light.
Add a teaspoonful of cream and % teaspoonful of flour mixed
together; 14 cup of chopped mushrooms, salt and pepper and a
dust of baking powder. Lastly, the stiffly-beaten whites of the
eggs. ‘urn into a pan containing two tablespoonfuls of melted
butter, stand on range a few minutes until eggs are set, then finish
cooking in a hot oven. Serve at once.

A few cold, steamed mushrooms (left-overs), if finely
chopped, and added to a plain omelette or roast, will improve
the flavor.

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A CLAM OMELETTE

Two eggs beaten separately, 1 scant cup of milk, 1 table-
spoonful of flour, 6 clams run through a food-chopper. Place in
a bowl the tablespoon of flour and mix smooth with a little of
the milk. Then add the two yolks of eggs and beat well together.
Add the milk, salt and pepper, the chopped clams, and lastly the
stiffly-beaten whites of eggs, and add a trifle more flour, if neces-
sary. Drop a couple of tablespoons at a time in a large fry-pan
containing a couple of tablespoons of butter or drippings. They
spread out about the size of a small saucer. Fry as many at a
time as the pan will conveniently hold without running together.
Turn when browned lightly on one side, and when the other side
has cooked fold together and serve at once. Garnish with parsley.
These are very easily made for luncheon, and are very nice
served with fried chicken.

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DEVILED EGGS

Boil half a dozen eggs until hard. Remove shells, cut in
halves, mash the yolks to a smooth paste with about 14 teaspoon
AND BOOK OF RECIPES , 295

mixed mustard, 1 teaspoon softened butter, pepper and salt to
taste. Some like a small quantity of cold boiled minced ham
added. When ingredients are well mixed, press enough of this
mixture into the cup-shaped whites of eggs to form a rounding
top. Serve on a platter of parsley. To boil eggs uniformly, they
should be placed in a wire basket and plunged into boiling water
and boiled not. longer than 15 to 20 minutes from time water com-
mences to boil, then pour cold water over and shell them.

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EGGS IN CREAM SAUCE

Four eggs, boiled hard, cut in halves lengthwise, then across,
each egg cut in four pieces. A cream sauce was made using 114
cups sweet milk, 134 tablespoons flour, 1 generous tablespoon of
butter, seasoned with salt. After letting milk come to a boil and
adding flour mixed smoothly with a little cold milk or water, add
butter and cook until a thick creamy consistency, then add the
quartered eggs to sauce. Stand a few minutes until heated
through. Pour the creamed eggs over four or five slices of nicely-
toasted bread. Sprinkle a little finely-chopped parsley and a pinch
of pepper over top and serve at once. This is a delicious and
quickly prepared luncheon dish.

A very wholesome and digestible way to prepare an egg is to
put yolk and white of a fresh egg together in a bowl, beat lightly,
pour over the egg a pint of rich milk, which has been heated to
the boiling point. Add a pinch of salt. Stir constantly while
slowly adding the milk. The hot milk should slightly cook: the
egg. Eat slowly with crackers or toasted bread.

.

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AUNT SARAH’S METHOD OF PRESERVING EGGS WITH
LIQUID WATER GLASS

Aunt Sarah for many years preserved eggs in water glass, or
soluble glass, also known as “Sodium Silicate,” a thick liquid
about the consistency of molasses. It is not expensive and may
easily be procured at any drug store. She used the water glass
in the proportion of 10 quarts of water to one pint of the water
glass. The water glass, although in liquid form, is usually sold
296 MARY AT THE FARM

by the pound, and 114 pounds equals one pint. The water should:
always be boiled and allowed to cool before combining with the
water glass.

She was particular to use none but perfectly clean, fresh
eggs. She placed the eggs, narrow end down, in an earthenware
crock which had been well scalded and cooled. When the water
glass had been thoroughly mixed through the water she poured
the mixture over the eggs in the crock.

A stronger solution might be used to preserve the eggs, but
Aunt Sarah declared she used eggs for baking cake which were
good at the expiration of a year, which had been preserved in a
mixture of 10 quarts of water to a pint of water glass, and she
considered this proportion perfectly reliable. So I do not see
the need of using a large quantity of the water glass, although
many recipes call for a mixture of one pint of water glass to
only 8 quarts of water.

Fresh eggs may be added daily until the crock is filled,
having the mixture.at least one inch above the last layer of eggs.
It is best not to wash the eggs before packing, as this removes the
natural mucilaginous coating on the outside of the shell. Place
clean, fresh eggs carefully into the crock containing the water
glass and water, with a long-handled spoon to avoid cracking
the shell. Stand the crock containing eggs in a cool place, cover
with a cloth tied over top of crock, avoiding frequent change
of temperature; they should keep one year. The water glass
solution may become cloudy, and resemble a soft-soap mixture,
but this is a natural condition and does not affect the eggs.

April is considered the best month for packing eggs. Infer-
tile eggs are to be preferred to others. Carefully remove the
eggs from the water glass mixture with a long-handled spoon
when wanted to use, as the shells are sometimes not quite as
hard as when placed in the crock. The eggs may be used for
cooking, baking, in fact, for any purpose except soft-boiled, but
should you wish to boil them, a tiny puncture should be made in
the shell of these eggs before boiling.

Ten quarts of water to one pint of water glass will cover
about 12 or 13 dozen eggs.

TO TEST FRESH EGGS.

Place an egg in a tumbler, fill tumbler with cold water. If
AND BOOK OF RECIPES 297

eggs are fresh they will remain in the bottom of tumbler. If not
strictly fresh the egg will float on the top, or near the top of
tumbler of water.

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SALADS—AUNT SARAH’S SALAD DRESSING

For this she used 1 pint of sour cream, 11% tablespoonfuls
of flour, 1% tablespoonfuls of mustard (pulverized dry mus-
tard), 3 eggs, 14 cup butter (or % cup of olive oil may be used
instead, if liked), 14 cup good sour vinegar, %4 teaspoonful of
black pepper and a pinch of red pepper (cayenne), salt to
taste, 14 teaspoonful of sugar. Place in a bowl the 1¥% table-
spoonfuls of flour with the same quantity of mustard; mix
smoothly with a little of the sour cream. Then add the eggs,
beaten in one at a time, or use, instead, the yolks of five eggs.
When using the whites for angel cake or any white cake Aunt
Sarah usually made salad dressing from the remaining yolks of
eggs. Add the sour cream and vinegar, salt and pepper. Mix all
well together and strain through a fine sieve and cook in a double
boiler over hot water until a creamy consistency. Pour in glass
jars. This dressing will keep well on ice or in a cool place for two
weeks. If too thick, thin with a little vinegar, water or milk when
using it. About 34 of a cup of this dressing was used for mixing
with 1 cup of the meat of cold, cooked chicken in making chicken
salad. The white meat.of chicken was cut in dice and 34 cup of
celery was also cut in small pieces, a couple of hard boiled eggs,
cut in dice, were added and the whole was carefully mixed with
the salad dressing. Cold boiled veal or pork may be used instead
of chicken for salad. Potato salad was sometimes prepared by
using a small quantity of this dressing, adding, also, minced
onion, parsley and celery. Hot slaw was prepared by heating a
couple of tablespoonfuls of the salad dressing and mixing with
shredded cabbage. Or use as a dressing for lettuce when not
served “Au Natural” with olive oil and vinegar at the table.

Should very thick, sour cream be used in making “Aunt
Sarah’s salad dressing,” use a mixture of sour cream and sweet

milk, instead of all sour cream.
19
298 MARY AT THE FARM

“DUTCH” CUCUMBER SALAD

Thinly slice one large green cucumber and one medium-
sized onion (if liked). Sprinkle over about one teaspoonful of
salt. Allow to stand a short time, then place in a piece of cheese-
cloth and squeeze out all the moisture possible. Place cucumbers,
when drained, in the dish in which they are to be served, add a
couple tablespoonfuls of sour vinegar, mix well. Then pour over
enough thick sour cream to half cover and a dust of pepper.
Cucumbers are considered less unwholesome, prepared in this
manner.

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CARROT SALAD

Aunt Sarah pared and cut 1% cups of uncooked carrots in
thin strips, not much larger than common match sticks, and cooked
in salted water until tender. When drained, pour over them
a couple of tablespoonfuls of vinegar. Allowed to stand until
cold. When ready to prepare the salad she drained off vinegar
remaining. Lined a salad bow] with lettuce leaves or parsley,
placed inside this a border of halved or sliced cold hard-boiled
eggs, mixed the carrots lightly with salad dressing, placed them
in the centre of the bowl and served ice cold. This is a particu-
larly delicious, as well as an appetizing-looking, salad. I have
never eaten this elsewhere than at Aunt Sarah’s home.

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“AN OLD RECIPE” FOR CHICKEN SALAD

Two dressed chickens were cooked tender. When cold, meat
was removed from bones and cut in dice (not too fine). Cut half
the amount of celery you have of meat into small pieces.

Dressing for salad was composed of the following: Three
well-beaten yolks of eggs. Pour over these 1 pint of boiling hot
cider vinegar, stand on back of range to thicken. Place in a
bowl 3 freshly boiled and finely mashed white potatoes, add 1
tablespoonful of dry mustard, 6 teaspoonfuls of olive oil, 1 table-
spoonful of salt, 1 tablespoonful of pepper. Mix all well together,
then add the thickened vinegar. Beat together until creamy and
stand aside until chilled.
AND BOOK OF RECIPES 299

Drop the three whites of eggs in hot water, remove when
cooked, chop fine and when cold add to the chicken meat and
celery. ee

Pour the dressing over.all the ingredients, stir lightly with a
fork and stand in a cold place until chilled before serving.

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GERMAN POTATO SALAD

Boil one dozen small potatoes without paring. Remove the
skin and cut potatoes size of dice, also a small onion, finely minced.
Put small pieces of bacon in a pan and fry brown and crisp.
Add a large tablespoonful of vinegar and a pinch of salt. Pour
the hot bacon fat and vinegar over the diced potatoes, toss them
up lightly with a fork and serve hot.

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GERMAN TURNIP SALAD

This is the manner in which Aunt Sarah made turnip salad:
She pared and sliced thin on a slaw cutter 5 large, solid turnips,
put them in a stew-pan which she placed on the range, adding
about 14 cup hot water, 1 teaspoonful of butter and %4 teaspoonful
of sugar (no more). She covered the stew-pan closely and
steamed about half an hour until the turnips were tender. Then
mixed together 1 teaspoonful of flour with 1 tablespoonful of
vinegar and yolk of one egg. This was poured over the stewed
turnips, just allowed to come to a boil, then removed from the
fire. Add a little salt and serve hot.

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GERMAN SALAD DRESSING

For dandelion, watercress, endive or lettuce, a dressing was
made thus: The leaves of vegetables used for salad, after being
carefully rinsed and looked over, were cut fine, and the following
dressing poured over hot and served at once:

A small quantity of bacon was finely minced and fried crisp.
To about 2 tablespoonfuls of bacon and fat after being fried, 3
tablespoonfuls of vinegar and 1 of sour cream, were added pepper
and salt and a very little flour mixed with cold water, to make
300 MARY AT THE FARM

it the consistency of cream. The yolk of one raw egg may be
added to the dressing if liked. An easier way for the busy house-
wife to do is to simply add a couple of tablespoonfuls of Aunt
Sarah’s Salad Dressing, add also a small quantity of water, flour
and fried, diced bacon; serve hot at once.

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MARY’S POTATO SALAD

A bowl of cold, boiled, diced or thinly-sliced potatoes, three
hard boiled eggs, also diced, and about half the quantity of celery
chopped in half-inch pieces, and a little minced onion, just enough
to give a suspicion of its presence. She mixed all together lightly
with a silver fork and mixed through some of the following
salad dressing, which is fine for anything requiring a cold salad
dressing.

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MARY’S SALAD DRESSING

One tablespoonful of flour, 1 tablespoonful of mustard, 2 cups
of sweet or sour cream, | tablespoonful of sugar, %4 cup of good
sharp vinegar, yolks of four eggs, small teaspoonful of salt. Omit
sugar when using the dressing for potato or chicken salad. This
salad dressing may also be used for lettuce.

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“FRUIT” SALAD DRESSING

Three tablespoonfuls of olive oil to 114 tablespoonfuls of

vinegar. Season with salt and pepper. Use this quantity for
1 pint of salad.

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GRAPE FRUIT SALAD

Cut the pulp from one grape fruit into small pieces, add an
equal amount of chopped apples, a few English walnuts chopped
coarsely. Serve on lettuce leaves with fruit salad dressing.

This recipe was given Mary by a friend who knew her liking
for olive oil.
AND BOOK OF RECIPES 301

Grape fruit is delicious served cut in halves with the addition
to each half; of a couple tablespoonfuls of pineapple juice, a table-
spoonful of orange juice or tiny pieces of orange pulp, topped
with a marachino cherry. A small quantity of sugar should have
been added. The sections of grape fruit should each have been
cut loose from the white skin inclosing pulp with a small knife or
scissors.

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A GOOD, INEXPENSIVE SALAD DRESSING

1 tablespoonful flour. 1 teaspoonful salt.
1 tablespoonful butter. 1 egg.

1 tablespoonful mustard. 3% cup milk.

y tablespoonful sugar. ¥% cup vinegar.

Use a double boiler, put in it the first five articles, stir
together until smooth; add the well-beaten egg and the milk. Let
cook, stirring hard. Then add vinegar, and beat all with an egg-
beater until the mixture is smooth and creamy. Let cool before
using.

Aunt Sarah frequently used this salad dressing over sliced,
cold, hard boiled eggs when other salad materials were not plenti-
ful. Serve on lettuce leaves.

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IMITATION LOBSTER SALAD

A bowl was lined with crisp lettuce leaves, over this was
spread a layer of cold boiled potatoes, cut in dice, a little finely
minced onion, a layer of chopped celery, another layer of diced
potatoes, then a layer of sliced tomatoes and one hard boiled egg,
thinly sliced. Pour a good salad dressing over and serve ice cold.

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“GERMAN” HORSERADISH SAUCE

A sauce to serve with boiled meat was prepared by Aunt
Sarah in the following manner: She put half a cup of milk ina
stew-pan, let come to a boil, added one large tablespoonful of
cracker crumbs, 1 large teaspoonful of butter, 2 large tablespoon-
fuls of freshly grated horseradish, seasoned with pepper and salt.
302 MARY AT THE FARM

Also a pinch of salt, sugar and pepper added to grated horse-
radish, then thinned with vinegar, is an excellent accompaniment
to cold meat.

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MAYONNAISE DRESSING IN WHICH OLIVE OIL IS USED

Before making this dressing for salads, Mary placed a large
soup plate or a shallow bowl in the refrigerator, also a bottle of
olive oil and two egg yolks. All should be quite cold. Put the
yolks on the cold plate, add 14 teaspoonful of salt, the same of
mustard. Mix well and then, with a fork, stir or blend the olive
oil into it drop by drop. After about % cup of oil has been
blended in, add lemon juice, a drop or two at a time. Then more
oil, and when it becomes very thick add more lemon juice. A pint
or even more oil may, with care, be blended into two yolks. Care
must be taken not to mix oil in too fast, or the egg and oil will
separate, making a mixture resembling curdled custard. If this
should happen, take another plate, another egg yolk, and begin
over again, blending a drop or two at a time in the curdled
mixture, Then add more oil and lemon juice as before.

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MUSTARD DRESSING TO SERVE WITH SLICED TOMATOES

Two tablespoonfuls mustard, 1 tablespoonful of sugar, 14
cup cream, 1 tablespoon salt, yolks of two eggs and 1% cup of
vinegar. Beat all well together, first mixing the mustard until
smooth with a small quantity of cream, then add the other ingre-
dients. (Mary used only 1 tablespoonful of mustard, and substi-
tuted 1 tablespoonful of flour instead of the second tablespoonful
of mustard and thought it improved the dressing.) This mustard
dressing may also be served at table, to be eaten with lettuce.

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CHICKEN SALAD

The meat of one boiled chicken cut in small pieces, three-
fourths as much celery, also cut in small pieces. Three hard boiled
eggs cut in dice. Take 2 teaspoonfuls salt, 2 teaspoonfuls pepper,
4 teaspoonfuls mustard, 1 cup of sweet cream and 1 raw egg.
AND BOOK OF RECIPES 303

Use vinegar to thin the mustard. Beat the raw egg, add to
cream, egg and butter (mash yolks of hard boiled eggs and butter
together). Mix all the ingredients together and cook until it
thickens (all except chicken meat, celery and hard boiled whites
of eggs, which should be placed in a large bowl after cutting in
small pieces). The salad dressing should be put in another bowl
and stood on ice until cold, then mix the salad dressing carefully
through the chicken meat, celery, etc., one hour before using.
Cover with a plate until ready to serve. Or “Aunt Sarah’s
Salad Dressing” could be used over the chicken, celery, etc. This
is a very old but an excellent recipe used by Aunt Sarah’s mother
for many years.

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PEPPER HASH

Chop fine with a knife, but do not shred with a slaw cutter,
1 pint of finely chopped cabbage, adding 1 teaspoonful of salt, 2
teaspoonfuls of sugar, 1 teaspoonful of whole mustard seed, %4 a
chopped red, sweet pepper, a pinch of red cayenne pepper and %4
pint of vinegar. M1x all well together and serve with fried oysters,
oyster stew and deviled oysters.

This “pepper hash” is delicious if a couple tablespoonfuls of
thick cream be added just before serving.

Should very sour cider vinegar be used in this recipe, the
housewife will, of course, dilute it with water.

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GERMAN BEAN SALAD

Use small green or yellow string-beans, which snap when
broken, called by some “snap beans.” String them carefully. (If
quite small and tender this should not be necessary.) Rub well
with the hands through several waters. This removes the strong
bean taste. Have your kettle half filled with boiling water on
the range over a brisk fire. Put a tablespoon of butter in the
water, add beans by handfuls until all are in and cook until tender.
Turn the beans in a colander to drain. When cool add a chopped
onion, salt and pour enough good vinegar over to cover, and allow
to stand two days, when strain vinegar from beans. Boil vinegar,
304 MARY AT THE FARM

add water if vinegar is quite sour and pour hot over the beans.
Fill quart glass jars with the beans and pour vinegar over, within
an inch of top of jar; pour pure olive oil over top of beans, screw
on jar covers tightly and stand in a cool place until wanted to
use. In the winter, when fresh salads were scarce, Aunt Sarah
opened a can of these beans. If they were very sour she poured
cold water over, allowed to stand an hour, drained and added a
little fresh olive oil. Every one called her “bean salat,” as the
Pennsylvania Germans call it, delicious. The instructions regard-
ing the preparing and cooking of string beans for salad will
answer for beans used as a vegetable, omitting vinegar, of course.
There is a great difference in the manner of cooking vegetables.
Aunt Sarah always added an onion and a sprig of parsley when
cooking beans to serve as a vegetable.

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MEAT SALADS

To quote from the Farmers’ Bulletin: “Whether meat salads
are economical or not depends upon the way in which the materials
are utilized. If in chicken salad, for example, only the white
meat of chicken, especially bought for the purpose, and only the
expensive inside stems of expensive celery are used, it can hardly
be cheaper than plain chicken. But, if portions of meat left over
from a previous serving are mixed with celery grown at home,
they certainly make an economical dish, and one very acceptable
to most persons. Cold roast pork or tender veal, in fact, any
white meat, can be utilized in the same way. Apples cut into
cubes may be substituted for part of the celery. Many cooks
consider that with the apple the salad takes the dressing better
than with the celery alone. Many also prefer to marinate (i. ¢.,
mix with a little oil and vinegar) the meat and celery or celery
and apples before putting on the final dressing, which may be
either mayonnaise or a good boiled dressing.”

Celery should not be allowed to stand in water. To keep
fresh until used, it should be wrapped in a piece of damp cheese-
cloth and placed in an ice box or cool cellar.

Lettuce should be broken apart, carefully rinsed, and put
loosely in a piece of damp cheese-cloth and placed on ice to crisp
before using.
AND BOOK OF RECIPES 305

BEVERAGES—COFFEE

Scald coffee pot well before using (never use metal). Place
in it five tablespoons ground coffee. (A good coffee is made from
a mixture of two-thirds Java to one-third Mocha.) Beat up with
the ground coffee one whole egg. Should the housewife deem
this extravagant, use only the white of one egg, or peel off the
white skin lining inside of egg shells and use. Add three table-
spoons cold water and mix well together. Stand on range to heat;
when hot add one quart of freshly-boiled hot water. Allow coffee
to boil to top of coffee pot three times (about eight minutes), pour
ever one tablespoon cold water to settle. Stand a few minutes
where it will keep hot, not boil. Place a generous tablespoon of
sweet thick cream in each cup and pour coffee through a strainer
over it. Always serve hot.

A larger or smaller amount of coffee may be used, as different
brands of coffee vary in strength and individual tastes differ, but
five tablespoons of coffee, not too coarsely ground and not pul-
verized, to one quart of water, will be the correct proportions
for good coffee. Use cream and you will have a delicious, rich,
brown beverage not possible when milk is used. Better coffee
may be made if whole grains of roasted coffee be bought, re-
heated in oven and freshly ground whenever used, rather finely
ground but not pulverized. Coffee, when ground for any length
of time, loses strength. If coffee is ground when purchased,
always keep it in closely covered cans until used. Or buy green
coffee berries and roast them in oven; when coffee has been
roasted, stir one whole raw egg through the coffee berries; when
dry, place in covered cans, then no egg will be needed when
preparing coffee. As a substitute for cream, use yolk of fresh
egg mixed with a couple tablespoonfuls of milk.

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COCOA

Mix four tablespoonfuls of cocoa to a smooth paste with
one cup of boiling water. Add one more cup boiling water and
boil fifteen or twenty minutes. Add four tablespoonfuls of sugar,
then add 4 cups of hot boiled milk. A few drops of essence of
vanilla improves the flavor. Add a couple tablespoonfuls whipped
cream on top of each cup when serving, or, instead of cream,
306 MARY AT THE FARM

place a marshmallow in each cup before pouring in cocoa. This
quantity is for six cups of cocoa.

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CHOCOLATE

One square of Baker’s unsweetened chocolate shaved thinly
or grated, mixed to a smooth paste with 1 cup of boiling water.
Boil from fifteen to twenty minutes. Add 1 cup of boiling milk
and 2 even tablespoonfuls of sugar. Flavor with a few drops of
vanilla, if liked, and add whipped cream to each cup when serving.
This is for 2 cups of chocolate.

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BOILED WATER

It sometimes becomes necessary to boil drinking water, which
usually has a flat, insipid taste. Do young housewives know it is
said that after water has been boiled and when quite cool if a
bottle be half filled and shaken well the water will become areated,
and have the taste of fresh spring water?

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TEA

To make tea always scald the teapot, which should be agate,
earthenware or china, never metal. Always use water that has
been freshly boiled, and use it boiling hot. Never, under any
circumstances, boil tea, as tannin is then extracted from the leaves,
and the tea will have a bifter taste. Do not allow tea to stand
any length of time unless strained from tea leaves. Use one tea-
spoon of tea for each cup, unless liked stronger, when add one
extra teaspoon to each three cups of tea. Some contend that tea
is better, if at first a small quantity of boiling water is poured over
the leaves, allowing it to steep three minutes—then pour over the
remaining quantity of boiling water and let stand about four
minutes, when it is ready to serve with cream and sugar, if liked.
Should any tea remain after serving do not throw away, but
strain at once from tea leaves and when cool place in a glass jar
in refrigerator to be used as iced tea.
AND BOOK OF RECIPES 307

ICED TEA

For two quarts of delicious iced tea, place in an agate tea-
pot one generous tablespoon of good tea (never buy a cheap,
inferior grade of tea). Pour over the tea leaves one quart of
freshly boiled, scalding hot water; let stand five minutes, keep
hot (not boil), strain from the leaves into a pitcher, then pour over
the tea leaves another quart of hot water, allow it to stand a few
minutes, then strain as before. Add the juice of one lemon and
sugar to taste. When cooled stand on ice and add chipped ice to
tumblers when serving.

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PUDDINGS

To boil a pudding in a bag, dip the bag, which should be
made of thick cotton or linen, in hot water, dredge the inside well
with flour before putting batter into the bag. When the pudding
has boiled a long enough time, dip the bag quickly in cold water,
and the pudding will turn out easily. Allow five large eggs to
1 quart of milk usually to make custard solid enough to keep
its shape when turned from the mold. One teaspoonful of extract
will flavor one quart. Always stand individual cups in a pan
partly filled with hot water. Place pan containing custard cups
in a moderate oven and bake slowly forty minutes. Always sift
flour over beef suet when chopping it to be used in puddings.
Pour boiling water over Pecans (nuts), allow to stand several
hours. When cracked, the shell may be easily removed, leaving
the nuts whole. ;

Blanch almonds by pouring boiling water over them. Allow
them to stand a short time, when the brown skin may be easily
removed. Dry thoroughly by standing in a rather cool oven, then
put in glass jars and they are ready to use. Almonds are used
particularly by the Germans in various ways. One hausfrau adds
chopped almonds to cooked oatmeal for her children’s break-
fast and they are frequently used as an ingredient; also to
decorate the tops of raised cakes. When dried currants and
raisins are bought by the frugal housewife they are quickly
washed in cold water, carefully picked over, then turned on
to a sieve to drain. Raisins are seeded, then spread over pans,
placed in a warm oven about 15 minutes, then spread on a plate
and allowed to stand in a dry place for several days. When thor-
308 MARY AT THE FARM

oughly dried place in glass jars and stand aside until required.
Currants or raisins should always be well floured before adding
to cake or pudding. The “German hausfrau” usually serves
stewed prunes or raisins with a dish of noodles or macaroni.

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RICE PUDDING

One of the simplest and cheapest of desserts depends partly
on the quality of the ingredients used, but chiefly on the manner
of making for its excellence. If prepared according to directions,
you will have a pudding both rich and creamy. Use 1 quart of
good sweet milk (do not use either skimmed milk or water), 3
tablespoonfuls of whole uncoated rice (no more), 2% tablespoon-
fuls of sugar, pinch of salt, vanilla or almond flavoring.

Wash the rice well, mix all together in a pudding dish, bake
from 2% to 3 hours in an oven with a slow, even heat. When a
skin forms on the top of the pudding, carefully stir through the
rice. Do this frequently. This gives the pudding a rich, creamy
consistency. When grains of rice are tender allow pudding to
brown over top and serve either hot or cold. Raisins may be
added, if liked, or raisins may be stewed separately and served
with the rice, which many think a great improvement to the pud-
ding. Many think rice pudding should always be flavored with
grated nutmeg. Aunt Sarah, while using nutmeg flavoring in
various other dishes, never used it for her rice pudding.

When mixing a boiled pudding Aunt Sarah frequently sub-
stituted a large tablespoon of fine dried bread crumbs instead of
the same amount of flour. She said, “T'was a small economy,”
and, she thought, “the pudding’s improved” ’by the use of bread
crumbs.

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FRAU SCHMIDT’S APPLE DUMPLINGS

Prepare a syrup of 1 cup sugar, 2 cups of hot water and
1 tablespoon of butter. Pour all into an agate pudding dish.
Add to this syrup 2 heaping cups of pared, sliced sour apples.

Let all come to a boil. For the dumplings, sift together one
cup of flour and two even teaspoons of baking powder. Add a
pinch of salt. Mix into a soft dough or batter with about %
cup of sweet milk or cream. Drop six or eight spoonfuls of
AND BOOK OF RECIPES 309

this batter into the boiling syrup on top of apples. Cover closely
and cook on top of range twenty minutes without uncovering.
Serve hot. These dumplings should be light as puff balls.
Peaches may be substituted for apples and are delicious.

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CARAMEL CUSTARD (AS MARY PREPARED IT)

1 pint of milk.
2 eggs.
Y% cup granulated sugar.

Melt 14 cup of sugar in an iron pan on stove and allow it to
brown. Add a part of the hot milk, stirring constantly until
brown sugar is dissolved. Add balance of the pint of hot milk.
Stir all together, then stand aside to cool. When cold, add eggs
and bake in oven in custard cups. Stand cups in hot water while
baking.

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AUNT SARAH’S BREAD PUDDING

Pour 1 quart of boiling milk over 144 pints of soft bread
crumbs. Put the mixture into a buttered pudding dish with 1 tea-
spoonful salt. Cover closely with a plate and let stand about half
an hour. At the end of that time beat into it three eggs, 1 tea-
spoonful lemon extract, and beat until perfectly smooth. Bake in
a moderately hot oven three-quarters of an hour. Serve with the
following sauce: 6 tablespoonfuls pulverized sugar, 2 tablespoon-
fuls butter, 1 tablespoonful lemon juice. Beat all together to a
cream; when it is ready to serve. No sugar is needed in this
pudding if this sweet sauce is used.

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: STEAMED BREAD PUDDING

Place 1 cup of fine dried bread crumbs in a bowl. Pour over
the’crumbs 2 cups of milk and allow to stand a short time. Beat
together 2 eggs and scant 14 cup sugar, add 1 tablespoon of
butter. Mix all the ingredients together thoroughly ; then add %4
cup of chopped raisins, which have been seeded and floured.
Pour the batter in the well-buttered top part of a double boiler
over hot water. Steam about 2%4 to 3 hours. Serve hot with
sauce used for cottage pudding, or serve with sugar and cream.
310 MARY AT THE FARM

AN ECONOMICAL BREAD AND APPLE PUDDING

Into a well-buttered pudding dish put a layer of sliced sour
apples. On the top of these a layer of stale bread crumbs with
small bits of butter and sugar sprinkled over them, more sliced
apples and bread crumbs, having the crumbs for the top layer.
To about three apples use 1 cup of bread crumbs, % cup sugar,
piece of butter size of walnut and bake in oven until apples are
tender. Serve with cream.

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CUP CUSTARDS

1 quart of sweet milk.

5 large eggs.

3 tablespoons sugar.

Grated nutmeg or vanilla flavoring.

Scald milk. Beat whites of eggs separately. Add milk when
cooled to the beaten yolks. Add sugar and flavoring. Stir in
stiffly beaten whites of eggs, pour into custard cups, stand them
in a dripping pan half filled with boiling water. Stand the pan
in a moderate oven about twenty minutes, or until custard is “‘set.”
This quantity fills about eight small custard cups. The water
surrounding the custard cups should not be allowed to boil, but
the custard should cook slowly.

Grate nutmeg thickly over top of each custard before placing
in the oven. Scalding the milk before using improves the
custard .

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FRAU SCHMIDT’S GRAHAM PUDDING

Sift into a bowl 4% cup of pastry flour and 1 teaspoonful of
baking powder. Add 1 cup Graham flour, pinch of salt and %
cup granulated sugar. Mix all thoroughly, then add % cup of
finely chopped kidney suet.’ Add 1 cup of seedless raisins mixed
with one extra tablespoonful of white flour. Mix into a batter
with 1 cup of sweet milk, to which add yolk of one egg. Lastly,
add the stiffly beaten white of egg. Flavor with either a little
grated nutmeg or essence of vanilla.

Make a strong, unbleached muslin bag 7 by 12 inches. Pour
AND BOOK OF RECIPES 311

the batter into the bag, which had been previously dipped in cold
water, the inside of the bag sifted over with flour, and tie bag at
top with a string, allowing room for the pudding to swell. Place
the bag in the perforated compartment of a steamer, over boiling
water, and boil continuously 14 hours, or longer, without remov-
ing lid of steamer oftener than absolutely necessary.

Serve Graham Pudding hot with sauce used for “cottage
pudding,” or serve simply with sugar and cream, or a sauce may
be served composed of % cup of pulverized sugar, creamed
with ™% cup of butter. Add 1 tablespoonful of lemon juice or
flavor with vanilla. Stand sauce in a cool place a short time
and serve cold on hot pudding.

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SPONGE BREAD PUDDING

Place 134 cups of soft stale (either white or graham) bread
crumbs in a pudding dish. Pour 2 cups of hot milk over the
crumbs, cover with a plate and allow it to stand about thirty
minutes, then add yolks of 2 eggs, 14 teaspoonful of salt, 1 table-
spoonful of sugar and grated yellow rind of orange or lemon for
flavoring. Beat the mixture until perfectly smooth, add the stiffly
beaten whites of two eggs. Bake in a moderately hot oven. Serve
hot with the following sauce:

SAUCE.

Three large tablespoonfuls of pulverized sugar and 1 table-
spoonful of butter were beaten together until smooth and creamy,
1 teaspoonful of lemon juice was added. The sauce, when quite
cold, was served with the warm pudding.

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AUNT SARAH’S COTTAGE PUDDING

Cream together 1 cup of sugar, 2 tablespoonfuls of butter,
1 egg, white beaten separately, and added last, 1. cup of sweet
milk, pinch of salt, 2 cups of flour, sifted with 2 heaping tea-
spoonfuls of Royal baking powder, % cup of dried currants,
well floured. Add stiffly beaten white of egg. Bake in a small
oblong bread pan.
312 MARY AT THE FARM

SAUCE.

One cup of milk, 14 cup of water, 1 large teaspoonful of
butter, a scant tablespoonful of flour moistened with a small
quantity of water, before adding. Sweeten to taste, add % tea-
spoonful of grated nutmeg. Cook all together a few minutes,
allow the niixture to partly cool, then stir in the yolk of one
egg; stand on stove to heat, but not to cook. Serve hot over
freshly baked, warm cottage pudding, cut in squares.

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APPLE “STRUDEL”

Aunt Sarah pared and quartered six medium-sized tart
apples, placed in the bottom of an agate pudding dish, poured
over them one cup of hot water and 2 tablespoonfuls of sugar.
She allowed this to stand on the range and cook while she
mixed the following dough.

Into a bowl she sifted 1 pint of flour with 2 teaspoons baking
powder, one teaspoonful of sugar, a little salt. Cut 1 tablespoon-
ful of butter through the flour. Lightly mixed all together into a
soft dough with about 34 cup sweet milk. Should she have a
left-over yolk of egg, that was added to the milk. She rolled
dough out lightly on the bread board, cut vents in the crust to
allow steam to escape and spread it over the top of the dish
containing the hot apples; placed in a hot even to bake until light
brown on top. Serve with sugar and cream.

Aunt Sarah called this “Apple Strudel,” but the German
recipe for “Apple Strudel,” handed down by her Grandmother,
was quite different. An ordinary noodle dough was made, placed
on a clean cloth on the table and rolled as thin as tissue paper.
Small bits of butter were scattered over this, covered with tart
apples, thinly sliced, sprinkled with cinnamon, sugar and chopped
raisins, rolled up and baked in the oven until brown on top, bast-
ing frequently with a thin syrup composed of sugar, butter and
water.

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“LEMON MERINGUE” PUDDING

1 pint of milk. Y, cup of sugar.
1 cup bread crumbs. Juice and grated rind of one lemon.

2 eggs. 1/3 cup of butter.
AND BOOK OF RECIPES 313

3 tablespoonfuls of pulverized sugar used for top.

Soak the bread crumbs in milk. Beat the butter and sugar
together. Add yolks of eggs, soaked bread crumbs and grated
lemon rind and about 34 of.the juice of the lemon. Bake in a
buttered pudding dish until firm, then cover the pudding with a
meringue composed of the stiffly beaten whites of eggs, 3 table-
spoonfuls of pulverized sugar and the remaining lemon juice.
Place in oven to brown. Stand on ice; serve cold.

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SUET PUDDING

1 cup suet, chopped fine. 1 cup sugar
1 cup sweet milk. 2 eggs.
1 teaspoonful cinnamon. 1 cup raisins.

1 cup currants.
3 cups flour sifted with 2 teaspoonfuls baking powder.

Steam 2% hours, then place in oven two or three minutes.
This quantity will partly fill three empty 1-pound baking powder
cans; allowing room to swell. These puddings are equally as
good as when freshly prepared if placed in a steamer a short time
before serving until heated through.

SAUCE FOR SUET PUDDING.

One cup of pulverized sugar and 1 large tablespoonful of
butter creamed together. One teaspoonful of vanilla. Add one
whole egg or the yolks of two eggs, or the whites of two eggs,
whichever you happen to have.

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STEAMED FRUIT PUDDING

1 cup sweet milk. 1 cup chopped suet:
1 cup molasses. 1 cup raisins.

1 teaspoonful soda dissolved in a little water.

1 teaspoonful salt.

SAUCE FOR PUDDING.

A small quantity of cinnamon, allspice, nutmeg, and a very
20
314 MARY AT THE FARM

little clove. Flour to make a batter a little thicker than that of
ordinary cake. Steam about 3 hours. This pudding is also inex-
pensive and equally as good as the former recipe.

Beat 1 egg very light, add 1 cup brown sugar, 1 teaspoonful
vanilla. Beat all together until creamy. Serve at once.

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CORN-MEAL PUDDING

Scald 1 quart of sweet milk. While hot stir in 3 tablespoon-
fuls of corn-meal, 3 tablespoonfuls of flour mixed smooth with
a little cold milk. Add 1 tablespoonful of butter. Let cool.
Then add to the mixture %4 cup sugar, 14 cup molasses, 1 well-
beaten egg, 14 teaspoonful of ginger, 1% teaspoonful cinnamon,
% pint cold milk, a small pinch of soda and % cup of floured,
seeded raisins. Bake 2 hours in a moderate oven. Serve with
sugar and cream.

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HUCKLEBERRY PUDDING

Two eggs and 1 small cup of granulated sugar creamed
together. Four tablespoonfuls of cold water. Add 1 cup of
sifted flour containing 1 teaspoonful of baking powder, and 1
cup of huckleberries, pitted cherries, or raisins and bake. Serve
with milk or any sauce liked. This recipe was given Mary by
‘a friend, who called it her emergency pudding, as it may be easily
and quickly prepared from canned sour cherries from which liquid
has been drained, or any tart fruit, when fresh fruit is not in
season.

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TAPIOCA CUSTARD

Four tablespoonfuls of pearl tapioca soaked in cold water
over night. The next morning drain the tapioca, boil 1 quart
of sweet milk, beat the yolks of 4 eggs light, stir them into the
tapioca, adding 4 tablespoonfuls of sugar. Beat all together and
gradually add the hot milk. Return to the fire and stir until.it
commences to boil. Take from the range and pour in a glass
dish. Flavor with 1 teaspoonful of vanilla. Whip the whites

‘
AND BOOK OF RECIPES 315

of the eggs to a standing froth and stir into the cooling pudding.
When cold stand on ice until ready to serve. One-half cup of
shredded cocoanut may be added if liked.

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DELICIOUS BAKED PEACH PUDDING

For the dough place in a bowl 1 pint of flour sifted with
2 teaspoonfuls of Royal baking powder and a pinch of salt. Cut
through this a scant %4 cup of butter. Mix this with sufficient
sweet milk to make a soft dough. Roll out dough half an inch
thick, cut in strips and incase whole, ripe, pared peaches, leaving
top and bottom of the peach exposed. Or solid canned peaches
may be used. Put two halves of peach together and place a
strip of dough around the peach. Pinch dough well together,
place in a bake dish. Prepare a syrup of 2 cups of sugar and 1
cup of water. Let come to a boil, pour around the dumplings
and bake a half hour in a moderately hot oven. These are
delicious. The recipe was given Mary by a friend who was an
excellent cook. From this dough may also be baked excellent
biscuits.

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CARAMEL CUSTARD

Place 1 pint of milk on the range in a double boiler. Melt
half a cup of sugar in an iron pan over the fire until a golden
brown. When melted add four tablespoonfuls of boiling water.
Allow mixture to cook one minute, then add it to the milk. Remove
from the fire and add 1 teaspoonful of vanilla. When cool stir
in 4 well-beaten eggs with 2 tablespoonfuls of sugar. Pour the
mixture in a small pudding dish. Stand in a pan of boiling
water, place in oven to bake until a jelly-like consistency. When
cooled serve plain or with whipped cream.

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“AUNT SARAH’S” RHUBARB PUDDING

Remove skin from stalks of rhubard, wash and cut into half-
inch pieces a sufficient quantity to half fill a medium-sized agate
or earthenware pudding dish. Place in-a stew-pan on range, cook
316 MARY AT THE FARM

slowly, with a couple tablespoons of sugar and a very small
amount of water. Sift together in a bowl 1 pint of flour, 1% tea-
spoons of baking powder and a pinch of salt. With a knife cut
through the flour 2 tablespoonfuls of butter, moisten with one
beaten egg and sufficient milk added to make a soft dough or
batter. Drop tablespoons of this thick batter over top of dish
containing hot stewed rhubarb. Place at once in a hot oven, bake
quickly until crust is a light brown. Serve on individual dishes,
placing over each a couple tablespoonfuls of the following sauce.
The combined flavor of rhubarb and vanilla is delicious.

VANILLA SAUCE FOR RHUBARB PUDDING.

Beat 1 egg very light, add 1 cup of light brown sugar and 1
teaspoon of vanilla flavoring. Beat all together until foamy.
Serve at once, cold, on the hot pudding.

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RICE CUSTARD

Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix
together slowly. Add % cup sugar, the well-beaten yolks of 2
eggs, let all cook together a few minutes. Remove custard from
the fire and pour over the stiffly-beaten whites of two eggs. Beat
well with an egg-beater. Place in a glass dish and serve cold.

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MARY’S CUP PUDDING (FROM STALE BREAD)

One quart of finely crumbled stale bread (not dried crumbs).
Fill buttered cups two-thirds full of crumbs and pour over the
following custard, composed of one pint of milk and three eggs.
Allow to stand a few minutes, then place the cups in a pan partly
filled with hot water, place the pan in a moderately hot oven and
bake thirty minutes. No sugar is required in this pudding if the
following sweet sauce be served with it:

SAUCE FOR PUDDING.

. Mix one tablespoonful of cornstarch with a half cup of
sugar. Pour over one cup of boiling water, add one generous

-teaspoonful of butter. Cook all together until clear, take from
j
AND BOOK OF RECIPES 317

the fire and add one well-beaten egg and one teaspoonful of
vanilla. Serve hot.

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“BUCKWHEAT MINUTE” PUDDING

Pour three cups of milk in a stew-pan, place on range and
let come to a boil. Then stir slowly into the boiling milk 114 cups
of buckwheat flour and % teaspoonful of salt. Keep stirring
constantly until a thick mush. Serve at once with sugar and
cream. I have never eaten this pudding anywhere except in
“Bucks County.” It is cheap, quickly and easily prepared and
well liked by many ¢ountry folk in Bucks County.

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PEACH TAPIOCA

One cup of tapioca soaked in 1 quart of cold water several
hours. Place in stew-pan, set on stove and cook until clear.
Add. sugar to taste and 1 pint can of peaches. Boil two or three
minutes, remove from range and pour into the dish in which
it is to be served. Stand aside to cool.

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AUNT SARAH'S PLAIN BOILED PUDDING

One cup of beef suet chopped fine or run through a food-
chopper, %4 cup sour milk, 1 egg, 1 teaspoonful soda, pinch of
salt, %4 cup sugar, 1 teaspoonful cinnamon, 1 cup raisins, seeded
and floured. Flour enough to make as stiff as ordinary cake
batter. Boil or steam in a muslin bag three hours. This is a
very inexpensive and good pudding. Dust a small quantity of
flour over suet before chopping. Serve with the following sauce:

PUDDING SAUCE.

One large tablespoonful of butter, 1 teacup water, 14 teacup
milk, scant tablespoonful of flour, grated nutmeg to flavor.
Sweeten to taste, add a pinch of salt. Cook and let cool. Beat
up yolk of egg, add to sauce, stand on back of stove to heat, not
cook. Serve hot over the pudding.
318 MARY AT THE FARM

APPLE TAPIOCA

Pour 1 pint of cold water over % cup tapioca. Allow to
stand until the following morning, when cook until clear. Slice
6 tart apples. Place in bottom of pudding dish, strew sugar
over, then pour over the tapioca; place over this a layer of
thinly sliced apples over which dust sugar. Place in oven and
bake until the apples are cooked. Serve with sugar and cream.
Several thin slices of lemon added before baking impart a fine
flavor.

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STEAMED WALNUT PUDDING

Place in a bowl % cup butter and 1 cup of granulated sugar.
Beat to a cream. Add yolks of 2 eggs and %4 cup of syrup
molasses or maple syrup, in which had been dissolved 1 teaspoon-
ful baking soda. Then add 1 cup sweet milk, alternately, with
about 31% cups flour, %4 cup of walnut meats, run through food-
chopper or crushed with rolling pin, 34 cup of seeded raisins, %
teaspoonful ground cinnamon, % teaspoonful grated nutmeg, %4
teaspoonful ground cloves, a pinch of salt and the stiffly beaten
whites of the two eggs.

The batter should be placed in two empty one-pound tin
coffee cans, about two-thirds full, covered tightly with lid and
placed in a pot of boiling water which should be kept boiling con-
stantly for three hours; when steamed the pudding should almost
fill the cans. If the cans were well buttered and flour sifted over,
the pudding when steamed may be easily removed to a platter.
Slice and serve hot with the following sauce:

Beat one cup of pulverized sugar to a cream with 2 heaping
tablespoonfuls of butter. Add white of one egg (unbeaten). Beat
all together until creamy. Add 34 of a teaspoonful of lemon
extract and stand sauce in a cold place or on ice one hour before
serving on slices of hot pudding. This is a delicious pudding.

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“CORNMEAL SPONGE” PUDDING

Crumble cold corn muffins, or corn cake, a quantity sufficient
to fill two cups. Soak in 1 quart of sweet milk three or four
AND BOOK OF RECIPES 319

hours, then add 3 well-beaten eggs, 3 tablespoonfuls of sugar and
a pinch of salt. Beat all well together. Place in a pan and bake
1 hour in a moderately hot oven. Serve hot with whipped cream
and sugar or with a sauce made by beating to a cream a heaping
tablespoonful of butter, 1 cup of granulated sugar, 1 egg and
a very little vanilla flavoring.

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MARY’S CORN STARCH PUDDING

14 quarts of milk. 1 scant cup of sugar.
5 eggs. 1 teaspoonful of vanilla.

2 heaping tablespoonfuls of corn starch.

Pour milk in a double boiler and place on range to cook,
Moisten cornstarch with a little cold milk and add to remainder
of the milk when boiling hot. Stir thoroughly, then beat yolk
of eggs and sugar until light, stir in stiffly beaten whites and
when all are mixed stir into the scalding milk. Let come to a
boil again and add vanilla or almond flavoring. Pour into indi-
vidual molds to cool. Serve cold with a spoonful of jelly or
preserved strawberry with each serving.

APPLE JOHNNY CAKE (SERVED AS A PUDDING)

This is a good, cheap, wholesome pudding.

1 cup corn meal. ¥% teaspoonful of salt.
2 tablespoonfuls of sugar. 2/3 cup flour.
1 teaspoonful of soda. 1 cup sour milk.

1 tablespoonful of melted butter.

Mix batter together as you would for cake, then add 4 pared,
thinly sliced, tart apples to the batter. Stir all together. Bake
in a quick oven in a bread pan and serve hot with cold cream and
sugar. Raisins may be substituted for apples if preferred.

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A GOOD AND CHEAP “TAPIOCA PUDDING”

Soak over night in cold water 3 even tablespoonfuls of
320 MARY AT THE FARM

pearl tapioca. In the morning add tapioca to one quart of milk,
3 tablespoonfuls of sugar, a pinch of salt. Grate nutmeg over
top. Bake in a moderate oven about three hours, stirring
occasionally.

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“GOTTERSPEISE”

Partly fill an earthenware pudding dish with pieces of sponge
cake or small cakes called “Lady Fingers;” cut up with them
a few macaroons. Place one pint of wine over fire to heat,
add to the wine the following mixture, composed of 1 spoonful
of cornstarch mixed smooth with a little water, 3 yolks of eggs
and 3 spoonfuls of sugar. Mix all together and stir until thick-
ened. Pour the thickened mixture over the cake. When cooled
cover with the stiffly-beaten whites of the 3 eggs, spread sliced
almonds thickly over top and brown in oven a few minutes.
Serve cold.

SPANISH CREAM

Half a box of Knox gelatine, 1 quart of milk, 4 eggs. Put
gelatine in milk, let stand 1 hour to dissolve. Set over fire to
boil, then add beaten yolks of eggs with 1 cup granulated sugar.
Remove from fire while adding this. Stir well. Return to range
and let boil, Stand aside to cool. Beat whites of eggs to a froth
and beat into custard when cooled. Pour into a glass dish in
which it is to be served. Stand in a cold place and serve with
cream.

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GRAHAM PUDDING

One cup of molasses, 1 egg, 1 cup sweet milk, 14 teaspoonful
soda, 1 teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup
raisins, 244 cups Graham flour. Mix all ingredients together.
Steam three hours.

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“PENNSYLVANIA” PLUM PUDDING (FOR THANKSGIVING DAY)

One cup milk, 2 eggs, 1 cup molasses, 14 teaspoonful nutmeg,
AND BOOK OF RECIPES 321

¥Y% teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread
crumbs, % cup corn meal, 1 cup chopped beef suet, 4 cup finely
minced citron, 1 cup seeded raisins, 14 cup currants. Flour to
make a stiff batter. Steam fully three hours, turn from the
mold, strew chopped.almonds over top. Serve pudding hot with
sauce for which recipe is given.

Aunt Sarah invariably served this pudding on Thanks-
giving Day, and all preferred it to old-fashioned “English Plum
Pudding.”

SAUCE FOR PUDDING.

Cream together 1 cup of pulverized sugar, scant %4 cup of
butter, beat whites of 2 eggs in, one at a time, and one teaspoonful
of lemon flavoring; stand on ice a short time before serving.
Serve sauce very cold.

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“SLICE” BREAD PUDDING

Line the sides of a pudding dish holding two quarts with
seven slices of stale bread from which crust had been removed.
Beat together 3 eggs, 3 tablespoonfuls of sugar and 3 cups of
sweet milk (and add the juice and grated rind of one lemon, or
half a grated nutmeg). Pour in the centre of pudding dish. With
a spoon dip some of the custard over each slice of bread. Bake
about 30 minutes and serve hot with the following sauce:

One cup of water, % cup milk, 1 teaspoonful butter, scant
tablespoonful of flour mixed smooth with a little water before
adding it. Sweeten to taste, add grated nutmeg or vanilla to
flavor. Cook all together, then add the yolk of one egg. Place
on stove a minute to heat. Add a pinch of salt. Serve hot over
the pudding in individual dishes.

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CEREALS—OATMEAL PORRIDGE

Oatmeal to be palatable and wholesome should be thoroughly
cooked, that is, steamed over a hot fire two hours or longer.
Use a double boiler of agateware. Place in the upper half of
the boiler about 5 cups of water and stand directly over the hottest
part of the range. When the water boils furiously, and is full of
322 MARY AT THE FARM

little bubbles (not before), stir into the boiling water about 2
cups of oatmeal (if porridge is liked rather thick), and about 1
teaspoonful of salt. (Tastes differ regarding the thickness of
porridge.) Let stand directly on the front of the range, stirring
only enough to prevent scorching, and cook ten minutes, then
stand upper part of double boiler over the lower compartment,
partly filled with boiling water; cover closely and let steam from
two to three hours. In order to have the oatmeal ready to serve
at early breakfast the following morning, put oatmeal on to cook
about five o’clock in the evening, while preparing supper, and
allow it to stand and steam over boiling water until the fire in
the range is dampened off for the night. Allow ‘the oatmeal to
stand on range until the following morning, when draw the
boiler to front part of range, and when breakfast is ready (after
removing top crust formed by standing), turn the oatmeal out
on a dish and serve with rich cream and sugar, and you will
have a good, wholesome breakfast dish with the flakes distinct,
and a nutty flavor. Serve fruit with it, if possible. A good rule
for cooking oatmeal is in the proportion of 254 cups of water to
1 cup of oatmeal.

The cereals which come ready prepared are taking the place
of the old-time standby with which mothers fed their growing
boys. If you wish your boys to have muscle and brawn, feed
them oats. To quote an old physician, “If horses thrive on
oats, why not boys who resemble young colts?”

For example, look at the hardy young Scot who thrives
and grows hearty and strong on his oatmeal “porritch.” Chopped
almonds, dates or figs may be added to oatmeal to make it more
palatable. Use cup measuring % pint for measuring cereals as
well as every other recipe calling for one cup in this book.

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COOKED RICE

Boil 1 cup of whole, thoroughly cleansed, uncoated rice in
3 quarts of rapidly boiling water (salted) about 25 minutes,
or until tender, which can be tested by pressing a couple of
grains of rice between the fingers. Do not stir often while
boiling. When the rice is tender turn on to a sieve and drain;
then put in a dish and place in the oven, to dry off, with oven
AND BOOK OF RECIPES 323

door open, when the grains should be whole, flaky, white and
tempting, not the soggy, unappetizing mass one often sees. Serve
rice with cream and sugar. Some prefer brown sugar and others
like crushed maple sugar with it. Or rice may be eaten as a
vegetable with salt and butter. Rice is inexpensive, nutritious
and one of the most easily digested cereals, and if rightly
cooked, an appetizing looking food. It is a wonder the
economical housewife does not serve it oftener on her table in
some of the numerous ways it may be prepared. As an ingred-
ient of soup, as a vegetable, or a pudding, croquettes, etc., the
wise housekeeper will cook double the amount of rice needed and
stand half aside until the day following, when may be quickly pre-
pared rice croquettes, cheese balls, etc. On the day following
that on which rice has been served, any cold boiled rice remaining
may be placed in a small bake dish with an equal quantity of milk,
a little sugar and flavoring, baked a short time in oven and served
with a cup of stewed, seeded raisins which have slowly steamed,
covered with cold water, on the back of the range, until soft and
plump.

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CORN MEAL MUSH

Place on the range a cook-pot containing 9 cups of boiling
water (good measure). Sift in slowly 2 cups of yellow granulated
corn meal, stirring constantly while adding the meal, until the
mixture is smooth and free from lumps. Add 1% level tea-
spoonfuls of salt and 14 teaspoonful of sugar, and cook a short
time, stirring constantly, then stand where the mush will sim-
mer, or cook slowly for four or five hours.

Serve hot, as a porridge, adding 14 teaspoonful of butter to
each individual bowl of hot mush and serve with it cold milk or
cream. Should a portion of the mush remain after the meal,
turn it at once, while still hot, in an oblong pan several inches
in depth, stand until quite cold. Cut in half-inch slices, sift flour
over each slice and fry a golden brown in a couple tablespoonfuls
of sweet drippings and butter. Or dip slices of mush in egg
and bread crumbs and fry brown in the same: manner. Some
there are who like maple syrup or molasses served with fried
mush.

This proportion of corn meal and water will make porridge
824 MARY AT THE FARM

of the proper consistency and it will be just right to be sliced
for frying when cold. Long, slow cooking makes corn meal
much more wholesome and palatable, and prevents the raw taste
of cornmeal noticeable in mush cooked too quickly. The small
quantity of sugar added is not noticed, but improves the flavor of
the mush.

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MACARONI

In early spring, when the family tire of winter foods and it
is still too early for vegetables from the home garden, and the
high price of early forced vegetables in the city markets prevent
the housewife, of limited means from purchasing, then the
resourceful, economical housewife serves macaroni and rice in
various ways and makes appetizing dishes of the fruits she canned
and preserved for Winter use, combined with tapioca and gela-
tine. Milk and eggs tide her over the most difficult time of the
year for young, inexperienced cooks. When the prices of early
vegetables soar beyond the reach of her purse, then she should
buy sparingly of them and of meat, and occasionally serve, instead,
a dish of macaroni and cheese, or rice and cheese, and invest the
money thus saved in fruit; dried fruits, if fresh fruits are not
obtainable.

Macaroni is such a nutritious food that it should be used
frequently by the young housewife as a substitute for meat on
the bill of fare. Also occasionally serve a dish of baked beans
or a dish composed of eggs, or milk combined with eggs, instead
of the more expensive meat dish, all equally useful as muscle-
builders, and cheaper than meat. The wise housewife will learn
which foods furnish heat for the body and those which produce
fat and energy, and those which are muscle-builders, and endeavor
to serve well-balanced meals of the foods belonging to the three
classes and thus with fruit and vegetables she will make wise
provision for her family.

BAKED MACARONI AND CHEESE

Put 2 cups or %4 pound of macaroni (either the long sticks
broken in pieces or the “elbow” macaroni, as preferred) ina kettle
AND BOOK OF RECIPES 325

holding several quarts of rapidly boiling, salted water, and cook
about 25 minutes, or until tender. Drain in a colander and
allow cold water to run over it for several seconds. This pre-
vents the macaroni sticking together. Place the macaroni in a
buttered baking dish and pour over a hot “cream sauce” com-
posed of 1 cup of milk and 1 cup of water, 2 tablespoonfuls of
flour, 2 even tablespoonfuls of butter and a pinch of salt. (Too
much salt is apt to curdle the milk.) Spread over the top of
macaroni about 3 tablespoonfuls of grated cheese, or, if preferred,
sprinkle over the-top 3 tablespoonfuls of well-seasoned dried bread
crumbs and small bits of butter. Stand the bake-dish containing
the macaroni in a hot oven ten or fifteen minutes, until lightly
browned on top. Serve hot in the dish in which it was baked.
Stewed tomatoes are a nice accompaniment to this dish. Double
the quantity of macaroni may be cooked at one time and a. part
of it kept on ice; the following day serve in tomato sauce, thus
utilizing any left-over tomatoes,

The macaroni may be cooked while the housewife is using
the range, early in the morning. Drain the macaroni in a colander
and stand aside in a cool place. It may be quickly prepared for
six o’clock dinner by pouring over a hot cream sauce and grated
cheese and quickly browning in the oven.

Or the macaroni, when cooked tender in salt water, may
be quickly served by pouring over it a hot cream sauce, before
the macaroni has become cold. Serve at once.

Housewives should be particular when buying macaroni to
get a brand made from good flour.

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CAKES—CAKE-MAKING

Sift flour and baking powder together several times before
adding to cake batter. Aunt Sarah usually sifted flour and
baking powder together four times for cakes. Flour should
always be sifted before using. Baking powder should be sifted
through the flour dry. Salaratus (or baking soda) should,
usually, be dissolved before using in a teaspoonful of hot water,
unless stated otherwise. Cream of tartar should be sifted with
the flour. Flour should be added gradually and batter stirred
as little as possible afterwards, unless directions are given to
326 MARY AT THE FARM

the contrary. Much beating after flour has been added is apt
to make cake tough. Cake will be lighter if baked slowly at
first. After it has raised increase heat slowly so it will brown
nicely on top. The batter, if heated slowly, will rise evenly.
This does not mean a cool oven. To prevent cakes sticking to
pans, grease pans well with lard, and sift a little flour lightly
over pan. Use baking powder with sweet milk. Saleratus is
always used with sour milk. Use 1 teaspoonful of saleratus to
1 pint of sour milk. Cream of tartar and saleratus combined
may be used with sweet milk instead of baking powder. One
heaping teaspoonful of Royal baking powder is equivalent to 1
teaspoonful of cream of tartar and 14 teaspoonful of  saleratus
combined. Either baking powder or a combination of | saleratus
and cream of tartar may be used in a cake in which sweet milk
is used. Usually take 114 to 2 scant teaspoonfuls of baking
powder to two cups of flour. Saleratus should be used alone with
sour milk. Put baking molasses in a stew-pan over fire and
allow it to just come to boil; cool before using it. It will not sour
‘as quickly in warm weather, and the cake baked from it will
have a better flavor. The cup used in measuring ingredients for
cakes holds exactly one-half pint. All cakes are improved by
the addition of a pinch of salt. When lard is used instead of
‘butter, beat to a cream and salt well, In mixing cakes, beat
butter and sugar together until light and creamy, then add the
beaten yolks of eggs, unless stated otherwise as for angel cake,
etc., then the flavoring, then mix in the flour and liquid alternately.
The baking powder, flour and salt should have been sifted together
three or four times before being added. Lastly, fold in lightly
the stiffly beaten whites of eggs. Fruit well dredged with flour
should be added last, if used. Cool the oven if too hot for
baking cakes by placing a pan containing cold water in the
top rack of oven. Sponge cake particularly is improved by doing
this, as it makes the cake moist. Stir sponge cake as little as
possible after adding flour, as too much stirring then will make
cake tough. Sift flour several times before using for sponge cake,
as this causes the flour to become lighter. Layer.cake, and most
small cakes, require a quick oven. The oven door should not be
opened for 12 minutes after cake has been placed in oven. Rich
cakes, loaf cakes and fruit cakes must bake long and slowly.
The richer the cake, the slower the heat required in baking,
AND BOOK OF RECIPES 327

To test the oven, if the hand can bear the heat of the oven 20
or 25 seconds, the oven then is the right temperature. After
placing a loaf cake in oven do not open the oven door for 20
minutes. If oven be not hot enough, the cake will rise, then
fall and be heavy. Angel cake, sunshine cake and sponge cake
require a moderate oven.

Raisins and dried currants should be washed and dried
before using in cake. All fruit should be dredged with flour before
being added to cake. Citron may be quickly and easily prepared
by cutting on a slaw cutter or it may be‘grated before being added
to cake.. When a recipe calls for butter the size of an egg it
means two tablespoonfuls. A tablespoonful of butter, melted,
means the butter should be measured first, then melted. Aunt
Sarah frequently used a mixture of butter and lard in her cakes
for economy’s sake, and a lesser quantity may be used, as the
shortening quality of lard is greater than that of butter. When
substituting lard for butter, she always beat the lard to a cream
before using it and salt it well. If raisins and currants are
placed in oven of range a few minutes to become warmed before
being added to cake, then rolled in flour, they will not sink to
bottom of cake when baked.

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FRAU SCHMIDT’S LEMON CAKE

14 cups sugar.

¥Y cup butter and lard.

3 small eggs or 2 large ones.
% cup sweet milk.

2 cups flour.

¥% teaspoonful saleratus

1 teaspoonful cream of tartar.
Grated yellow rind and juice of half a lemon.

Beat sugar and butter to a cream and add the yolks of eggs.
Add the milk, then the flour and cream of tartar and saleratus;
and the flavoring. Lastly, the stiffly-beaten whites of eggs.

This makes one loaf cake. ‘The original of this recipe was
a very old one which Frau Schmidt had used many years. Every
ingredient in the old recipe was doubled, except the eggs, when
328 MARY AT THE FARM

five were used. Mary thought this cake fine and from the recipe,
when she used half the quantity of everything, she baked a fine
loaf cake, and from the original recipe was made one good sized
loaf and one layer cake. Thinly sliced citron added to this cake is
a great improvement.

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FINE “KRUM KUCHEN”

One cup sugar, % cup butter and lard, mixed; 2 cups flour
and 2 teaspoonfuls of baking powder, 2 eggs, 14 cup sweet milk.

Crumb together with the hands the sugar, butter, flour and
baking powder sifted together. Take out 34 cup of these crumbs
to be scattered over top of cake. To the remainder add the yolks
of the eggs, well beaten, and the sweet milk, and lastly the stiffly
beaten whites of eggs. Put the mixture in a well-greased pan (a
deep custard pie tin will answer), scatter the half cup of crumbs
reserved over top of cake and bake about 34 of an hour in a rather
quick oven. When cake is baked, sprinkle over 1 teaspoonful of
melted butter and dust top with cinnamon.

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AUNT SARAH’S “QUICK DUTCH CAKES”

She creamed together I cup of sugar, 1 tablespoonful of lard,
1 tablespoonful of butter and added 1% cups of luke-warm
milk. Add 3 cups flour (good measure), sifted with three scant
teaspoonfuls of baking powder. Add a half cup of raisins, seeded
and cut in several pieces, if liked, but the cakes are very good
without. Spread in two pans and sprinkle sugar and cinnamon on
top and press about five small dabs of butter on top of each cake.
Put in oven and bake at once. These are a very good substitute
for “raised Dutch cakes” and are much more quickly and easily
made and, as no eggs are used, are quite cheap and very good.

A RELIABLE LAYER CAKE

1% cups granulated sugar.
3 eggs.
AND BOOK OF RECIPES 329

¥ cup butter and lard mixed. (Use all butter if preferred.)
Y% cup sweet milk.
2 cups flour sifted with 2 teaspoonfuls Royal baking powder.

Cream together sugar and shortening. Add yolks of eggs,
beating well, as each ingredient is added. Then add milk and
flour alternately, and lastly the stiffly beaten white of eggs.
Stir all together. Bake in two square layer pans, and put
together with chocolate or white icing. Or ice the cakes when
cold and cut in squares.

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BOILED ICING

Boil together 1 cup of granulated sugar and 5 tablespodn-
fuls boiling water ten or twelve minutes, or until a small quantity
dropped from spoon spins a thread. Stir this into the stiffly-
beaten white of one egg until thick and creamy. Flavor with
lemon, almond or vanilla flavoring and spread on cake. Dip
knife in hot water occasionally when spreading icing on cake.

A delicious icing is composed of almonds blanched and
pounded to a paste. Add a few drops of essence of bitter almonds.
Dust the top of the cake lightly with flour, spread on the almond
paste and when nearly dry cover with ordinary icing. Dry
almonds before pounding them in mortar, and use a small quan-
tity of rose water. A few drops only should be used of essence
of bitter almonds to flavor icing or cake. A pinch of baking
powder added to sugar when making boiled icing causes the
icing to become more creamy, or add a pinch of cream of tartar
when making boiled icing. Or, when a cake iced with “boiled
icing” has become cold, spread on top of icing unsweetened,
melted chocolate. This is a delicious “cream chocolate icing.”

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Moeconseeceaceesorseelealeeleeleels

A DELICIOUS “SPICE LAYER CAKE”

2 cups light brown sugar. 1 cup chopped raisins.
2 eggs. 1 cup sour milk.
¥Y% cup butter. 2 cups flour.

1 teaspoonful each of soda, cloves, cinnamon, allspice and

a little grated nutmeg.
2s
330 MARY AT THE FARM

Cream sugar and butter together, add yolks of eggs, then
the sour milk in which the soda has been dissolved, flour and
spices, and lastly stir in the stiffly beaten white of eggs. Bake
in two-layer pans.

ICING.

Two cups sugar, 34 cup of milk or cream, 2 tablespoonfuls
of butter. Boil until it forms a soft ball when a small quantity
is dropped in water, and flavor with vanilla. Beat until cold and
spread between layers of cake. Also on top and sides.

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Morseesocloocea roscoe corse eloeceige

AN INEXPENSIVE COCOA CAKE

This is a decidedly good cake and no eggs are required. Cream
together 1 cup brown sugar, %4 cup butter. Add 1 cup of sour
milk, 134 cups flour, then sift over 114 tablespoonfuls of cocoa.
Add 1 level teaspoonful saleratus, dissolved in a little of the
sour milk, and 1 teaspoonful vanilla. Bake in a small loaf. Use
the following icing:

¥% cup of grated chocolate, 14 cup milk, %4 cup sugar, boiled
together until thick, and spread on cake.

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AUNT SARAH’S WALNUT GINGERBREAD

¥Y% cup of New Orleans molasses.

1 cup of light brown sugar.

¥Y% cup of shortening (composed of butter, lard and sweet
drippings).

¥% teaspoonful of ginger, cinnamon and cloves each.

2 teaspoonfuls of baking soda (saleratus ), sifted with 31%4
cups flour.

1 cup boiling water.

2 eggs.

Beat to a cream the sugar and shortening in a bowl; add
molasses, then pour over all one cup of boiling water. Beat
well. Add flour, soda and spices, all sifted together. Beat into
this the two unbeaten eggs (one at a time), then add about 34
AND BOOK OF RECIPES 331

of a cup of coarsely chopped black walnut meats, or the same
quantity of well-floured raisins may be substituted for the walnut
meats.

The cakes may be baked in muffin pans. In that case, fill
pans about two-thirds full. The above quantity makes eighteen.
They can also be baked in a pan as a loaf cake. This cake is
excellent, and will keep fresh several days. These cakes taste
similar to those sold in an Atlantic City bake-shop which have
gained a reputation for their excellence.

AUNT SARAH’S “GERMAN CRUMB CAKES” BAKED IN CRUSTS

3 cups flour.

21% heaping teaspoonfuls baking powder.
2 cups sugar (soft A or light brown).

y cup lard and butter mixed.

2 eggs.

1 cup sweet milk.

Pinch of salt.

Flavoring—vanilla or grated orange rind.

Line three small pie tins with pie crust. Sift together into
a bowl the flour and baking powder and add light brown or A
sugar, and the butter, lard and salt. Rub this all together with the
hands until well mixed and crumbly. Take out 1 cupful of these
crumbs and stand aside. Add to the rest of the mixture the yolks
of eggs, whites being beaten separately and added last. . Add
slowly 1 cup of sweet milk. Mix it in gradually until the mixture
is creamed, then add a small quantity of grated orange peel, lemon
or vanilla flavoring. Lastly, stir in the stiffly beaten whites of
eggs. Pour the mixture into each one of the three unbaked crusts,
then sprinkle the cup of crumbs thickly over the tops. Bake in a
moderate oven. These are very good, cheap cakes for breakfast
or lunch.

“SOUR CREAM” MOLASSES CAKE

y% cup molasses.
1 cup sugar.
332 MARY AT THE FARM

¥Y_ cup thick sour cream.

¥Y cup sour milk,

\% cup finely chopped peanuts.

1 egg. 7

1 teaspoonful soda dissolved in little hot water.
234 cups flour.

1 cup seeded raisins. .

Mix together like ordinary cake. Bake in a fruit cake pan
in a slow oven about forty minutes. This excellent cake requires
no shortening, as cream is used.

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ECONOMY CAKE

1 egg. 1 cup sweet milk.
7 cup granulated sugar. 2 cups flour.
1% cup butter. 2 teaspoonfuls baking powder.

Cream together sugar and yolk of egg, then beat into this
mixture the butter and add the milk. Then stir the flour, a small
quantity at a time, into the mixture, keeping it smooth and free
from lumps. Add the stiffly beaten white of egg. Use any flavor-
ing or spice preferred. Bake in a quick oven.

This is not simply a very cheap cake, but a decidedly good
one, and made from inexpensive materials. Follow the recipe
exactly or the cake may be too light and too crumbly if too
much baking powder is used, or heavy if too much butter is
used. By varying the flavor and baking in different forms it is
as good as a number of more expensive recipes. It makes three
layers of any kind of layer cake, or bake in Gem pans.

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GINGER CAKE

Y% cup brown sugar. J egg.
¥% cup lard. 2 large cups flour.

¥Y% cup New Orleans molasses. 1 tablespoonful of ginger.

1 teaspoonful soda dissolved in half cup luke-warm water.
Beat sugar and lard to a cream, then beat in the yolk of egg,
molasses and flour and soda dissolved in water. Lastly, add the
stiffly-beaten white of egg. Bake 45 minutes in hot oven.
AND BOOK OF RECIPES 333

A VERY ECONOMICAL GERMAN CLOVE CAKE

Place in a stew-pan the following ingredients:

1 cup brown sugar.

1 cup cold water.

2 cups seeded raisins.

1/3 cup sweet lard, or a mixture of lard and butter.
4 grated nutmeg.

2 teaspoonfuls cinnamon.

¥% teaspoonful ground cloves.

Pinch of salt.

Boil all together three minutes. When cold add 1 teaspoon-
ful of soda dissolved in a little hot water. Add about 134 cups
flour sifted with % teaspoonful of baking powder. Bake in a
loaf in a moderately hot oven about thirty minutes. This cake
is both good and economical, as no butter, eggs or milk are used
in its composition. The recipe for making this excellent, cheap
cake was bought by Aunt Sarah at a “Cake and Pie” sale. She
was given permission to pass it on.

* ICING.

1 small cup pulverized sugar.

2 tablesponfuls of cocoa.

Mix smooth with a very little boiling water. Spread over
cake.

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MoQoesossersessorsoererlecreeceere

CAKE ICING FOR VARIOUS CAKES

Cook together 2 cups of granulated sugar, 114 cups of water,
a little less than 12 minutes. Just before it reaches the soft ball
stage, beat in quickly 25 marshmallows; when dissolved and a
thick, creamy mass, spread between layers and on top of cake.

This is a delicious creamy icing when made according to
directions. If sugar and water be cooked one minute too long,
the icing becomes sugary instead of creamy. One-half the above
quantity will ice the top of a cake nicely.
334 MARY AT THE FARM

MARY’S RECIPE FOR “HOT MILK” SPONGE CAKE

For this cake was used:

2 cups granulated sugar.

4 eggs.

2 1/8 cups flour.

1% teaspoonfuls of baking powder.
1 cup boiling hot milk.

Separate the eggs, place yolks in a bowl, add the sugar and
‘beat until creamy.

Add the stiffly beaten whites of eggs alternately with the
sifted flour and baking powder; lastly add the cup of boiling
hot milk; should the milk not be rich, add one teaspoon of
butter to the hot milk. The cake batter should be thin as griddle
cake batter, pour into a tube pan and place at once in a very
moderate oven; in about 15 minutes increase the heat and in
about 25 minutes more the cake, risen to the top of pan, should
have commenced to brown on top.

Bake from 15 to 20 minutes more in a moderately hot oven.
with steady heat; when baked the top of the cake should be a
light fawn color and texture of cake light and fine grained.

Mary was told by her Aunt that any sponge cake was
improved by the addition of a teaspoon of butter, causing the
sponge cake to resemble pound cake in texture.

oeorgecvoclertoatorrertoesecsoece
CHEAP “MOLASSES GINGER BREAD”

1 cup New Orleans molasses.

1 cup sugar.

¥ cup shortening (lard and butter mixed).
1 cup hot water.

1 large teaspoonful soda dissolved in the one cup of hot
water.
1 teaspoonful of ginger.
¥Y% teaspoonful of cinnamon.

1 quart of flour.

Stir sugar and shortening together. Add molasses, beat all
thoroughly, then add hot water and flour. Stir hard. Bake in two
layer pans in quick oven about 30 minutes. Use cake while fresh.
AND BOOK OF RECIPES 335

AUNT SARAH’S EXTRA FINE LARGE SPONGE CAKE

2 cups granulated sugar. 34 cup of boiling water.
2% cups of flour. 4 large eggs.

2 even teaspoonfuls baking powder.
1 teaspoonful lemon juice.

Put whites of eggs in a large mixing bowl and beat very
stiff. Add sugar (sifted 3 times), then add the well-beaten yolks,
flour (sifted 3 times with baking powder), add lemon juice.
Lastly, add the hot water. Bake about 50 minutes in a tube pan
in a moderately hot oven with a steady heat. Stand a pan of
hot water in the upper rack of oven if the oven is quite hot.
It improves the cake and causes it to be more moist. This is an
excellent sponge cake and easily made, although the ingredients
are put together the opposite way cakes are usually mixed, with
the exception of angel cake. When this cake was taken from oven,
powdered sugar was sifted thickly over the top. Use cup holding
¥ pint, as in all other cake recipes.

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sMeergergesloetocrontoetoetoetontonte

ANGEL CAKE—AUNT SARAH’S RECIPE:

Mary was taught by her Aunt, when preparing a dish calling
for yolks of eggs only, to place the white of eggs not used
in a glass jar which she stood in a cold place or on ice. When
she had saved one even cupful she baked an angel cake over
the following recipe:

One heaping cup of pulverized sugar (all the cup will hold),
was sifted 8 times. One cup of a mixture of pastry flour and
corn starch (equal parts) was also sifted 8 times. The whole
was then sifted together 4 times. The one cupful:-of white of
eggs was beaten very stiff. When about half beaten, sprinkle
over the partly-beaten eggs one scant teaspoonful of cream of
tartar, then finish beating the whites of eggs. Flavor with almond
or vanilla. Then carefully sift into the stiffly beaten whites of
eggs sugar, flour and corn starch. Fold into the whites of eggs
rather than stir. Aunt Sarah always baked this cake in a small,
oblong-bread pan. This cake should be baked in a very moderate
oven, one in which the hand might be held without inconvenience
while counting one hundred; the oven should be just hot enough
336 MARY AT THE FARM

for one to know there was fire in the range. Do not. open the
oven door for 15 minutes, then increase the heat a little; if not

too hot, open the oven door a moment to cool and bake slowly
for about 55 minutes.

Rorgorvoctoeteesoesoesoesoeroorosce

AUNT SARAH’S GOOD AND CHEAP “COUNTRY FRUIT CAKE”

1 cup butter and lard; mixed. _1 pound dried currants.

A eggs. ¥% pound thinly sliced citron.
1 cup New Orleans molasses. 2 teaspoonfuls baking soda.
1 cup sour milk. 4 cups flour.

2 pounds raisins, seeded.
A little grated nutmeg, ginger, cinnamon and a very small
quantity of cloves.

Bake in one large fruit cake pan or in two good sized pans
about 134 hours. This cake should not be kept as long a time
as a more expensive fruit cake, but may be kept several weeks.
This was Aunt Sarah’s best recipe for an excellent, inexpensive
fruit cake.

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Soegoegeege soelee toe eoefoesoesoetooce

A “SPONGE CUSTARD” CAKE

A eggs. 1 teaspoonful baking soda.
2 cups granulated sugar. 1 cup cold water.
3 cups flour. Juice of 1 lemon.

2 teaspoonfuls of cream of tartar and pinch of salt.

Beat eggs well, then sift in sugar and half of flour in which
cream of tartar has been mixed. Dissolve the soda in a little
water and add also the lemon juice and lastly add the balance of
flour. Bake in layer cake pans two inches deep.

Morgorsoetoccortocrorsortoatoetoote
CUSTARD

Boil 1 pint of sweet milk and add to it, stirring constantly,
the following mixture: Two tablespoonfuls corn starch, mixed
with a little water before boiling, 1 cup of sugar and 1 well-.
beaten egg.’ Allow all to cook a few minutes in a double boiler
AND BOOK OF RECIPES 337

about 15 minutes. Split the sponge cakes when baked and put
custard between when cooled.

Alosheshelortentenlaeleecfestonts

GRANDMOTHER’S EXCELLENT “OLD RECIPE” FOR
MARBLE CAKE

LIGHT PART.

134 cups granulated sugar.

1 scant cup butter or a mixture of butter and lard.
Whites of 6 eggs.

1 cup milk.

3 scant cups flour sifted with 2 teaspoons of baking powder.
Flavor with essence of lemon,

DARK PART.

Yolks of 4 eggs.

¥y% cup of a mixture of butter and lard.
34 cup milk (scant measure).

Y, cup brown sugar.

1 tablespoon of molasses.

2 tablespoons of cinnamon.

1 tablespoon of cloves.

One cup or a little more flour sifted with one teaspoon of
baking powder. Place spoonfuls of the dark and light batter
alternately in a cake pan until all has been used.

Bake in a moderately hot oven from 45 to 50 minutes.

From this recipe may be made two geod sized cakes.

I should advise using one-half the quantity for both dark
and light part of cake called for in recipe, which would make
one good sized cake. Should this whole recipe be used, the
cake baked from it would be of the size of a very large fruit cake.

lege eSeahoeoetealoesortoatoetorsoete
MARY’S MOLASSES CAKES

She creamed together 1 cup of light brown sugar and 2 table-
spoonfuls of butter. Then added 1.cup of New Orleans molasses.
The molasses had been allowed to come to a boil, then cooled.
She sifted into the mixture 4 cups of flour alternately with 1 cup
338 MARY AT THE FARM

of sweet milk in which 2 even teaspoonfuls of soda had been
dissolved. She beat all well together, then added yolk of one
large egg, and lastly the stiffly beaten white of the egg. Beat the
mixture again and bake in 2 square layer cake pans in a hot oven
about 25 minutes. This is an excellent cake if directions are
closely followed.

CHOCOLATE ICING FOR MOLASSES CAKE.

Boil 1 scant half cup water with 1 cup sugar until it spins a
thread, or forms a soft, firm ball in cold water. Pour slowly over
the stiffly beaten white of egg, beating while it is being poured.
Melt 2 squares or 2 ounces of unsweetened chocolate by standing
the bowl containing it in hot water. Add 1 teaspoonful hot water
to chocolate. Stir the egg and sugar mixture slowly into the
melted chocolate. Beat until stiff enough to spread on cake.

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MSoeSoecocceeleeloeceeloeleecoesonce

HICKORY NUT CAKE

1% cups sugar.

¥Y cup butter.

34 cup milk.

Whites of 4 eggs.

1 cup hickory nut meats, chopped.

2 cups flour sifted with 2 teaspoonfuls baking powder.
Mix together as ordinary cake. Bake in a loaf.

hoeSeegocreaSeeloatoatoeroetorcoece
“LIGHT BROWN” SUGAR CAKE

Three cupfuls of light brown sugar, % cup of sweet lard and
yolk of one egg creamed together until light. Then add 1%
cups sour milk alternately with 4 cups of flour and 114 teaspoon-
fuls of cinnamon; 11% teaspoonfuls of ginger, 44 teaspoonful of
cloves and half of a grated nutmeg, 1 tablespoonful of thinly
shaved or grated citron is an improvement to cake, but may
be omitted. Beat all together, then add 1 teaspoonful of soda
dissolved in a small quantity of the sour milk. Lastly, add the
stiffly beaten white of one egg and one cup seeded raisins dredged
with a little flour. Put the cake batter in a large, well-greased
AND BOOK OF .RECIPES 339

fruit cake pan, lined with paper which had been greased, and a
trifle of flour sifted over, and bake in an oven with a steady heat
about one hour and fifteen minutes. This is a very good, inexpen-
sive cake and will keep moist some time if kept in a tin cake box.
The fruit might be omitted, but it improves the cake.

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“ANGEL FOOD” LAYER CAKE

1 cup and 2 tablespoonfuls granulated sugar.
114 cups flour.

1 cup and 2 tablespoonfuls scalded milk.

3 teaspoonfuls baking powder.

Pinch of salt.

Whites of 2 eggs.

Place milk in top part of double boiler and heat to boiling
point. Sift dry ingredients together four times and then pour in
the hot milk and stir well together. Lastly, add the stiffly beaten
whites of eggs. Fold them in lightly, but do not beat. The batter
wiil be quite thin. Do not grease the tins. No flavoring is used.
Bake in two square layer tins, put together with any icing pre-
ferred. Bake in a moderate oven. This is a good, economical
cake to bake when yolks of eggs have been used for other
purposes.

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MARY’S CHOCOLATE CAKE

One-half cup of brown sugar, % cup of sweet milk and
¥% cup of grated, unsweetened chocolate. Boil all together until
thick as cream; allow it to cool.

Mix % cup of butter with % cup of brown sugar. Add
two beaten eggs, 2/3 of a cup of sweet milk and vanilla flavoring
to taste. Beat this into the boiled mixture and add 2 cups of
flour sifted with 2 teaspoonfuls of baking powder. Bake in three
layers and put together with chocolate icing, or cocoa filling.

COCOA FILLING.

1% cups pulverized sugar.
1 tablespoonful butter, melted.
2% tablespoonfuls cocoa.
340 MARY AT THE FARM

Place all the ingredients in a bowl and mix to a smooth
paste with cold coffee. “Flavor with vanilla and spread on cake.
This cocoa filling should‘ not be boiled.

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cthoooerosloececleaseeseeloeceecoeye

A CHEAP ORANGE CAKE

2 eggs.

1% cupfuls sugar.

1 large tablespoonful butter.

1 cup milk. ;

2 cups flour sifted with 2 teaspoonfuls baking powder.
Juice and grated yellow rind of half an orange.

Bake in moderate oven in loaf or layers. If a loaf cake,
ice top and sides with the following icing:

1% cupfuls pulverized sugar, 1 tablespoonful warm water
and grated rind and juice of half an orange. Mix all together to
a cream and spread over cake.

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yorSoetoccenceccoececcoecoesoeseece

FRAU SCHMIDT’S MOLASSES CAKE

1 pint of New Orleans molasses.
34 cup butter and lard, mixed.
4 eggs.

1 cup sour milk

2 good teaspoonfuls soda.

4 cups flour.

Grated rind of 1 orange.

Bake in a long dripping pan, cut out in square pieces, or
it may be baked in a large pan used for fruit cake. It will
fill two medium sized cake pans.

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Moacoscorcoeloeceecesceccoeceesetce

APPLE SAUCE CAKE

¥% cup butter (generous measure).
1 cup light brown sugar.
1 cup apple sauce (not sweetened).
AND BOOK OF RECIPES 341

1 level teaspoonful soda.
2 cups flour.

1 teaspoonful cinnamon.
¥Y teaspoonful cloves.

1 small nutmeg, grated.
Pinch of salt.

1 cup. raisins.

Cream together butter, sugar and spices. Add apple sauce
and flour. (Dissolve the soda in apple sauce.) Add a cup of
seeded raisins or raisins and currants, if preferred. This recipe
may be doubled when it makes a very good, cheap fruit cake,
as no eggs are required, and it both looks and tastes like a
dark fruit cake.

ICING.

One cup pulverized sugar, piece of butter size of a walnut.
Moisten with a little water and spread on cake.
“SCHWARZ” CAKE
This delicious black chocolate or “Schwarz” cake, as Aunt
Sarah called it, was made from the following recipe:

Bs, 1% cups of sugar.
y cup butter.
¥% cup sweet milk.
1 even teaspoon of soda ( saleratus ).
3 eggs.
1 teaspoonful of vanilla.
2 cups flour.
1¥% teaspoon of Royal baking powder.

Before mixing all the above ingredients place in a stew-
pan on the range %4 cup of grated chocolate and ¥% cup sweet
milk; allow them to come to a boil, then stand this mixture aside
to cool and add to the cake mixture later.

Cream together sugar and butter, add yolk of eggs; soda
dissolved in the milk, then add flour and baking powder sifted
together alternately with the stiffly beaten white of eggs. Then
342 MARY AT THE FARM

beat in last the chocolate and milk mixture which has cooled.
Bake in layer cake pans.
Use the following chocolate filling:

\Y cup sugar.

y% cup milk.

Yolk of one egg.

¥4 teaspoon of corn starch (good measure).
Y% cake of Baker’s unsweetened chocolate.

Boil all together until quite thick and spread between layers
of cake.

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ergo cherotersoesoekordeetoetoete

APPLE CREAM CAKE

2 cups sugar. 1 cup sweet milk.
2 tablespoontfuls butter. 3 cups flour.
3 eggs.

2 teaspoonfuls Royal baking powder.

Add the stiffly beaten whites of eggs last and bake in two
layers. Flavor with lemon or vanilla.

APPLE CREAM FILLING FOR CAKE.

Beat white of 1 egg very stiff. Add 1 cup of granulated
sugar and beat well. Quickly grate one raw apple into the egg
and sugar, add the juice of 1% lemon and beat 20 minutes, when
it will be light and foamy. This icing is soft and creamy.
Coarsely chopped nut meats may be added if liked. Cake must
be eaten with a fork, but is delicious.

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A “HALF POUND” CAKE

Cream together % pound of sugar and % pound of butter.
Beat into this the eggs separately, until five eggs have been used.
Add flour and 1 small teaspoonful of baking powder. Bake ina

moderate oven about 55 minutes; %4 pound of flour is used in
this cake. This cake is extra fine.

A DELICIOUS ICING (NOT CHEAP).

Stir to a cream a half cup butter, 114 cups pulverized sugar,
AND BOOK OF RECIPES 343

1 tablespoonful milk and 1 teaspoonful vanilla. It is then ready
to use for icing a cake.

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wheecoeseecee soe cooceelessoeser conse

COCOANUT LAYER CAKE

2 cups sugar.
- ¥% cup butter and lard, mixed.

3 eggs (yolks only).

1 cup milk.

3 cups flour, sifted several times with the

2 teaspoonfuls cream of tartar and 1 teaspoonful soda
(saleratus).

Mix like an ordinary cake.

THE FILLING.

To the stiffly beaten whites of 3 eggs add 1 cup of pul-
verized sugar. Spread this on each one of the layers of the
cake and on top. Strew a half of a grated cocoanut over. To
the other half of grated cocoanut add 4 tablespoonfuls of pulver-
ized sugar and strew over top of the cake.

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GOLD LAYER CAKE

Yolks of 6 eggs.

¥% cup butter.

1 large cup granulated sugar.

Y cup sweet milk.

2% cups flour.

2 heaping teaspoonfuls baking powder.

Cream sugar and butter, add yolks. Beat well, then add
milk and flour. Stir all together and bake in square pans in a
hot oven.

SUNSHINE SPONGE CAKE

1 cup granulated sugar.

Whites of 7 small fresh eggs and 5 yolks.

2/3 cup of flour, or scant cup of flour.

1/3 teaspoonful cream of tartar and a pinch of salt.
344 MARY AT THE FARM

Beat the yolks of eggs thoroughly, then beat the whites
about half; add cream of tartar and beat until very stiff. Stir
in sugar sifted lightly through your flour sifter. Then add
beaten yolks, stir thoroughly, sift the flour five times. The last
time sift into the batter, stirring only enough to incorporate the
flour. Bake in a tube pan from 40 to 50 minutes in a very
moderate oven. ‘This is a particularly fine cake, but a little
difficult to get just right. Place cake in a cool oven; when
cake has risen turn on heat. This cake should be baked same
as an angel cake.

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Noesersecsoesoecoscectoeceeseeceege

AN INEXPENSIVE DARK “CHOCOLATE LAYER CAKE”

1 cup sugar. 2 cups flour sifted with
¥y cup butter. 2 teaspoonfuls baking powder.
2 eggs. ¥Y cup chocolate.

Y% cup sweet milk.

Grate the chocolate, mix with 14 cup of milk and yolk of 1
egg, sweeten to taste; cook the chocolate; when cooled add to the
above mixture. Bake in three layer tins. Put white boiled
icing between the layers. The boiled icing recipe will be found on
another page.

Mooatoeoegergoesectoesoctoctoetoets
ANGEL CAKE

11 eggs (whites only).

1% cups granulated sugar (sifted 3 times).
1 cup flour (sifted 5 times).

1 teaspoonful cream of tartar.

1 teaspoonful vanilla.

Place white of eggs in a large bowl and beat about half
as stiff as you wish them to be when finished beating. Add
cream of tartar, sprinkle it over the beaten whites of eggs lightly,
and then beat until very stiff. Sift in sugar, then flour very
lightly. Fold into the batter, rather than stir, with quick, even
strokes with spoon. Put quickly in tube pan, bake in moderate
oven from 35 to 50 minutes. Do not open oven door for first
15 minutes after cake has been placed in oven.

\
AND BOOK OF RECIPES 345

If cake browns before it rises to top of pan open oven door
two minutes; when cake has risen to top of pan finish baking
quickly. The moment cake shrinks back to level of pan remove
from oven. This is an old, reliable recipe given Mary by her
Aunt, who had baked cake from it for years.

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MARY’S CHOCOLATE LOAF (MADE WITH SOUR MILK)

2 cups brown sugar. 4 cup warm water.
3%4 cup lard and butter, mixed. 1 tedspoonful vanilla.
2 eggs. Pinch of salt.

¥% cup Baker’s chocolate, melted. 1 teaspoonful saleratus.
¥% cup sour milk. 3 cups flour.

Dissolve the  saleratus in a little vinegar or warm water.
Mix as an ordinary loaf cake.

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MaLoaloagecsonse eceeloe selec ceeseege

INEXPENSIVE SUNSHINE CAKE

5 eggs.
1 cup granulated sugar.

1 cup sifted flour.

Beat whites of eggs very stiff and stir in thoroughly, then
fold the flour, stirring only just enough to mix it in. If stirred
too much, the cake will be tough. Bake in a tube pan. This is a
delicious cake if carefully made according to directions. No
butter or baking powder is used. Bake in a very moderate
oven at first, gradually adding more heat until cake is baked.

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eloegoecosseclecceeceeleeseeceeceece

MARY’S RECIPE FOR ORANGE CAKE

Grate outside rind of 1 orange into a bowl; 1%4 cups sugar
and ¥% cup butter and lard, mixed. Cream all together. Add
yolks of three eggs, 1 cup of sweet milk, 2% cups flour, sifted
with 214 teaspoonfuls of baking powder. Lastly, add the stiffly

beaten whites of the eggs. Bake in two layers.
22
346 MARY AT THE FARM

FILLING FOR ORANGE CAKE.

Grated rind and juice of half an orange, half the white of
one egg, beaten stiff. Add pulverized sugar until stiff enough
to spread between cakes and on top. (About two cups of sugar
were used.)

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Moeserceecorcoslocceeleeloeceecoege

ROLL JELLY CAKE

1 cup granulated sugar. 1% cups flour.
.  4egg yolks. Pinch of salt.

¥Y% cup boiling water.
1 large teaspoonful baking powder.

The yolks of eggs left from making “Pennsylvania Dutch
Kisses” may be used for this cake by the addition of an extra
yolk of egg. Beat the yolks quite light, then add the sugar and
beat until light and frothy. Add the flour sifted with the baking
powder and salt. Lastly, add the half cup of boiling water.
Bake in a rather quick oven from 25 to 30 minutes in two square
layer cake pans. Cover cakes first ten minutes until they have
risen. When baked turn cakes out of pans on to a cloth. Take
one at a time from the oven, spread as quickly as possible with
a tart jelly, either currant or grape, and roll as quickly as pos-
sible, as when the cakes become cool they cannot be rolled
without breaking. Roll up in a cloth and when cool and ready
to serve slice from end of roll. These cakes are very nice
when one is successful, but a little difficult to get just right.

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o-acocesceeces losses ecco aloe ceece

AUNT SARAH’S CINNAMON CAKE

1 cup sugar. 2 cups flour.

1 egg. 14 teaspoons baking powder.
Piece of butter the size of egg. Pinch-of salt.

1 cup milk. A little grated nutmeg.

Beat the butter to a cream and gradually add the sugar.
Then add the unbeaten egg and beat all together thoroughly. Add
milk and flour and beat hard for five minutes. Add baking
powder, salt and nutmeg. Pour into two small greased pie-
AND BOOK OF RECIPES 347
tins and before putting in oven sprinkle sugar and cinnamon
over top. This is an excellent breakfast cake, easily and quickly
made.

Pactostetetetotetoctotectoate
Woegoeseccoecoecorleeseageesenioece

“GELB KUCHEN”

Mary’s Aunt taught her to make this exceptionally fine cake,
yellow as gold, in texture resembling an “angel cake,” from
the following ingredients: The whites of 6 eggs, yolks of 3
eggs, 34 cup of fine, granulated sugar, % cup of high-grade
flour, 14 teaspoonful of cream of tartar (good measure), a few
drops of almond extract or % teaspoonful of vanilla.

Mix ingredients together in the following manner: Sift
sugar and flour separately 3 times. Beat yolks of eggs until
light, add sugar to yolks of eggs and beat to a cream. The.
whites of eggs were placed in a separate bowl and when partly
beaten the cream of tartar was sifted over and the whites of
eggs were then beaten until dry and frothy. The stiffly beaten
whites of eggs were then added alternately with the flour to the
yolks and sugar. Carefully fold in, do not beat. Add flavoring,
pour batter in a small, narrow bread tin, previously brushed
with lard, over which flour had been dusted. The cake when
baked may be readily removed from the tin after it has cooled.

Bake cake in a very moderate oven about 60 minutes. After
cake has been in oven 15 or 20 minutes increase heat of oven.
An extra fine, large cake may be baked from this recipe if
double the quantity of ingredients are used.

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Mgoazoecoececceeceeloeleecoesoileese

DEVIL’S FOOD CAKE

2 cups brown sugar. 2 ounces Baker’s chocolate.
¥ cup butter and lard, mixed. 2 cups flour.

2 eggs. 1 teaspoonful soda.

¥y cup boiling water.. ¥Y cup sour cream or milk.

Cream butter and sugar and add yolks of eggs; then sour
milk into which the soda has been dissolved. Add hot water,
then the eggs. Bake in layers or loaf. Ice with boiled chocolate
icing. If a little of the sour milk is saved until last, the soda
348 MARY AT THE FARM

dissolved in that, and then added to the cake batter, it will give
a brick red appearance. This is an excellent cake.

*Eregoegoesoesoesoesoeseesoeseesonse
A CHEAP COCOANUT LAYER CAKE

Cream together 1 cup sugar, %4 cup butter, 1 egg (white of
egg beaten separately), add 34 cup milk, 2 cups flour sifted with
2 teaspoonfuls baking powder. The stiffly beaten white of egg
added last. Bake in two layers. For the filling, to put between
layers, beat the white of one egg to a stiff, dry froth; add one
tablespoonful of sugar, mix together, spread between layers of
cake and on top and over this strew freshly grated cocoanut.
Grate cocoanut intended for cake the day before using. After
it has been grated toss up lightly with a fork and stand in a
cool place to dry out before using.

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MeQoegoesecroesoateecoatoeloesoese

LADY BALTIMORE CAKE

1 cup butter. Whites of 6 eggs.

2 cups sugar. 2 level teaspoonfuls baking pow-
3¥% cups flour. der sifted with the flour.

1 cup sweet milk. 1 teaspoonful rosewater.

Mix in the usual way, and bake in three layers.
ICING FOR CAKE.

Dissolve 3 cups of sugar in a cup of boiling water. Cook
until it spins a thread, about ten or twelve minutes. Take from
fire and pour over three stiffly beaten whites of eggs, then add
a cup of nut meats (blanched and chopped almonds). One cup
of chopped raisins may also be added if liked. Stir until thick
and creamy. Allow cake to get cold before icing.

One-half this recipe for icing will be sufficient for an ordinary
cake.

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Roeroeseccoeseccesseeleesoeceetoese

AN INEXPENSIVE “WHITE FRUIT CAKE”

3 cups sugar. 1 Ib. seeded raisins.
3 eggs. 1 cup milk.
AND BOOK OF RECIPES 349

1 cup butter. 4 cups flour sifted with 2 teaspoon-
1 lb. currants. fuls of Royal baking powder.
1 ib. chopped almonds. Y Ib. figs.

Flavor with almond extract. %% lb. citron.

Beat to a cream sugar, butter and yolks of eggs. Then add
milk and flour alternately and fruit and almonds. Lastly, add
stiffly beaten whites of eggs. Flour fruit before adding. Chop
figs. Cut citron fine or shave it thin. This is a cheaper recipe
than the one for a “Christmas fruit cake,” but this is a very good
cake.

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Rorsearescearoscedcoecescescedsoece

A GOOD AND CHEAP “WHITE CAKE”

2 cups sugar 3 cups flour.
¥% cup butter and lard, mixed. 2 teaspoonfuls baking powder.
1 cup milk. Whites of five eggs.

Add a few drops of almond flavoring.

Cream together the butter and sugar, add flour sifted with
baking powder alternately with the stiffly beaten whites of eggs.
The five yolks of eggs left from baking white cake may. be used
when making salad dressing. Use five yolks instead of three
whole eggs, as called for in recipe for salad dressing.

Sasratetetetestetestestestee%
» Lousooceasecgoecescooceeceeseseice

CHOCOLATE ICING (VERY GOOD)

One-quarter cup grated, unsweetened chocolate, 14 cup milk,
half a cup sugar. Boil all together until thick and creamy. This
quantity will be sufficient to ice the top of one ordinary cake.
Spread icing on cake before icing cools. When this icing is used
for layer cake, double the recipe.

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Meee forronronrecsoeree le eloeseace

TIP-TOP CAKE

1 lb. granulated sugar. y lb. chopped figs.

1 cup butter. ¥Y% a nutmeg, grated.

1 cup milk. 5 scant cups of flour.

4 eggs. - 5 teaspoonfuls baking powder.

1 lb. chopped raisins. Citron may be used instead -of

raisins.
350 MARY AT THE FARM

Mix together same as ordinary cake and bake in a loaf. ‘This
Aunt Sarah considered one of her finest cake recipes. She had
used it for years in her family. The friend who gave this recipe
to Aunt Sarah said: “A couple of tablespoonfuls of brandy will
improve the cake.”

Pa Metetestetestestestectestonm
MeorSeehocsoecocsoeceeseaseeceeteece

ORANGE CAKE

Grate the yellow outside rind of 1 orange into a bowl. Add
114 cups sugar and 34 cups butter and beat to a cream. Then
add yolks of 3 eggs. Then stir in 1 cup milk, 234 cups flour
with 2 heaping teaspoonfuls baking powder. Lastly, add the
stiffly beaten whites of 3 eggs. Bake in three layers.

FILLING.

Use the white of one egg, the grated rind and juice of large
orange and enough pulverized sugar to stiffen. Spread between
layers.

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sMeegoesoegenceecoeseeloeleeceeceece

CHEAP SPONGE CAKE

1% cups granulated sugar. 4 tablespoonfuls boiling water.

4 eggs. 134 teaspoonfuls baking powder.
1¥ cups flour. Pinch of salt; flavor to suit taste.

Cream yolks and sugar thoroughly, then add the stiffly beaten
whites of eggs, then flour, then boiling water. Bake in a tube
pan about 40 minutes. This is a very easily made cake, which
seldom fails and was bought with a set of “Van Dusen cake
pans,” which Aunt Sarah said: “She’d used for many years and
found invaluable.”

PretestestostePoctectestesteostoat
Moeceaceecoesecoeceeceecoecoesoete

CARAMEL CAKE AND ICING

1% cups pulverized sugar, 1 cup of butter, 2 cups flour,
¥% cup of corn starch, 2 teaspoons of baking powder sifted
through flour and corn starch, 1 cup of milk, the whites of 4
eggs. Mix like ordinary cake. Bake as a loaf cake. Ice top
with the following: 1 cup of light brown sugar, %4 cup milk,
AND BOOK OF RECIPES eo 851.

y tablespoonful of butter, 14 teaspoonful of vanilla. Cook all
together until a soft ball is forméd /when dropped in water.
Beat until creamy and spread on top of cake.

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ReegeeZoecoccecceccoeloesoeletloece

A WHITE CAKE

Sift together, three times, the following:

1 cup of flour.
1 cup of sugar (granulated).
3 even teaspoonfuls of baking powder.

Scald one cup of milk and pour hot over the above mixture.
Beat well.

Fold into the mixture, carefully, the stiffly beaten whites of
2 eggs. Flavor with a few drops of almond extract. Bake in
a moderate oven, exactly as you would bake an angel cake.

This is a delicious, light, flaky cake, if directions are closely
followed, but a little difficult to get just right.

Mo stoctestectestoctestostestecte%
Morcoegoecoecessoccesceeceeceeloele

“DUTCH” CURRANT CAKE (NO YEAST USED)
\

4 eggs. 1 teaspoonful cream of tartar.
2 cups sugar. 1 teaspoonful cinnamon.

1 cup butter. ¥% teaspoonful grated nutmeg.
1 cup milk. 1 cup dried currants.

Y% teaspoonful baking soda. 4 to 4%4 cups flour.

Make about as stiff as ordinary cake mixture. The butter,
sugar and yolks of eggs were creamed together. Cinnamon and
nutmeg were added. Milk and flour added alternately, stirring
flour in lightly; sift cream of tartar in with the flour. Add the
baking soda dissolved in a very little water, then add the well-
floured currants, and lastly add the stiffly beaten whites of eggs.
Bake in a large cake pan, generally used for fruit cake, or bake
two medium-sized cakes. Bake slowly in a moderately hot oven.
These cakes keep well, as do most German cakes.
352 ‘MARY AT THE FARM

AN “OLD RECIPE” FOR COFFEE. CAKE

5 cups flour. 1 cup lard.

1 cup sugar. 1 cup molasses.

1 cup raisins. 1 tablespoonful saleratus.
1 cup of liquid coffee. Spicés to taste.

Mix like any ordinary cake. This is a very old recipe of
Aunt Sarah’s mother. The cup used may have been a little larger
than the one holding a half pint, used for measuring ingredients in
all other cake recipes.

Cotestetestectestestestectestest
Moroegeccoaceeloecessotceeloelence

A CHEAP BROWN SUGAR CAKE

1 cup brown sugar. 2 cups raisins.
1 tablespoonful lard. ¥Y% teaspoonful cloves.
1 cup cold water. 1 teaspoonful cinnamon.

Pinch of salt.

Boil all together three minutes, cool, then add 1 teaspoonful
of soda and % teaspoonful of baking powder sifted with 2 cups
of flour.

MororgertorocgeatesSoctoatoeseege
FRAU SCHMIDT’S “GERMAN CHRISTMAS CAKE”

Cream together in a bowl half a pound of pulverized sugar
and half a pound of butter; then add yolks of five eggs, 1 grated
lemon rind, 1 pint of milk, 1% pounds of flour sifted with 4
teaspoonfuls of baking powder, 2 teaspoonfuls of vanilla extract.
Bake at once in a moderately hot oven. Mary baked an ordinary
sized cake by using one-half of this recipe. The cake was fine
grained, similar to a pound'cake, although not quite as rich, and
she added a couple tablespoonfuls of thinly shaved citron to
the batter before baking. This is a particularly fine cake.

Mo Metoctestestestectestostestot
Moscoecoeceecoe con geecercesceeseece

“AUNT SARAH’S” SHELLBARK LAYER CAKE

1% cups sugar. 3 eggs.
¥Y cup butter. 1% teaspoonfuls baking powder.

34 cup water. Flour to stiffen.
AND BOOK OF RECIPES 353

Save out white of one egg for icing. Bake cake in three
layers. Chop 1 cup of hickory nut meats and add to the last layer
of cake before putting in pan to bake. Use the cake containing
nut meats for the middle layer of cake. Put layers together with
white boiled icing.

on Postestestostestestocteetesteet
MaeQorcorcororzorledcoecoerotieese

IMPERIAL CAKE (BAKED FOR MARY’S WEDDING)

1 pound sugar. ¥% pound thinly shaved citron.
1 pound butter. 1 lemon,
%4 pound flour. 1 nutmeg.

1 pound raisins, seeded. 12 eggs.
1 pound almonds.

Mix ingredients as for pound cake. A fine cake, but expen-
sive.

Postectestetestestetestestoeteoet
Bordorgorgechoctoetosteateatoeoete

A LIGHT FRUIT CAKE (FOR CHRISTMAS)

1 pound butter, scant measure. 1 pound raisins.

1 pound pulverized sugar. 3% |b. citron, candied orange and
lemon peel.

1 pound flour (full pound). 1 cup brandy.

10 eggs. 1 teaspoonful baking powder.

1 pound English walnut kernels.
Bake 2% to 3 hours. This is an excellent cake.

Rong neers oasoege

ENGLISH PARE: (SIMILAR ue A-WHITE FRUIT CAKE)

5 eggs. a The weight of 3 eggs in butter.

The weight of 5eggsinsugar. %4 teaspoonful baking powder.
The weight of 4eggs in flour. 2 tablespoonfuls of brandy.

1 cup raisins. ¥Y cup finely shaved citron.
1 cup currants. ¥% cup English walnut or shell-
bark meats.

Small quantity of candied orange and lemon peel.

This recipe was given Mary by an English friend, an excel-
lent cook and cake-baker, who vouches for its excellence.
354 MARY AT THE FARM

GRANDMOTHER'S FRUIT CAKE (BAKED FOR MARY’S WEDDING)

1 pound butter. ¥Y% pound thinly sliced citron.
1 pound sugar. 8 eggs.

1 pound flour. 1 tablespoonful molasses.

2 pounds raisins. 1 cup sour milk.

2 pounds currants. 1 teaspoonful soda.

Spices of all kinds.

Mix together in ordinary manner. Cream butter and sugar,
add yolks of eggs, sour milk and soda; add flour alternately
with stiffly beaten whites of eggs. Lastly, the well-floured fruit.
Bake two hours in a moderate oven. This quantity makes one
very large cake, or two.medium sized ones, and will keep one
year. Line inside of pan with well-greased heavy paper to pre-
vent bottom of cake baking too hard.

Aunt Sarah never cut this cake until one month from time
it was baked, as it improves with age and may be kept one year.

eekoesessooges’

PotaPectectastos’
tartar tar teergeege tere greg egret gy

AN OLD RECIPE FOR POUND CAKE

Cream together 34 pound butter and 1 pound sugar and yolks
of 10 eggs. Then add 10 whites of eggs well beaten alternately
with 1 pound of sifted flour.

Bake in a moderate oven with a steady heat. The bottom
of pan should be lined with well-greased paper.

foaterforsoetertoatectoeseatertoate
“BUCKS COUNTY” MOLASSES CAKES (BAKED IN PASTRY)

Place in a bowl 1 cup of New Orleans molasses and 3% of
a cup of sweet milk. Add 1 teaspoonful of baking soda. (For
this cake Aunt Sarah was always particular to use the Cow-
brand soda), dissolved in a very little hot water. Aunt Sarah
always used B. T. Babbitt’s saleratus for other purposes.

Stir all ingredients together well, then add gradually three
even cups of flour, no more, and beat hard. ‘The cake mixture
should not be very thick. Pour into three medium-sized pie-
tins lined with pastry and bake in a moderately hot oven. These
are good, cheap breakfast cakes, neither eggs nor shortening
being used.
AND BOOK OF RECIPES 355

BROD TORTE (BREAD TART)

Six yolks of eggs and 1 cup sugar, creamed together. Beat
about 15 minutes. Add 1 teaspoonful allspice, 1 teaspoonful
cloves, 1 cup Baker’s chocolate, which had been grated, melted
and cooled; 1 cup stale rye bread crumbs, crushed fine with roll-
ing-pin. Lastly, add the stiffly beaten whites of 6 eggs, a pinch of
salt and %4 teaspoonful of baking powder sifted over the batter.
Put into a small cake pan and bake half an hour in a moderate
oven. When eggs are cheap and plentiful this is an economical
cake, as no flour is used. It is a delicious cake and resembles
an ordinary chocolate cake.

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eegoetoececsoccec cee reeceeseeseece

A DELICIOUS CHOCOLATE CAKE

¥% cake of Baker’s unsweetened chocolate (grated).
1 cup granulated sugar.

¥y% cup milk.

1 teaspoonful vanilla.

¥Y% cup butter.

1% to 2 cups flour.

2 eggs.

2 teaspoonfuls baking powder.

Boil together chocolate, sugar and milk. Add butter and
when cool add yolk of eggs; then the flour, flavoring and stiffly
beaten whites of 2 eggs. Beat all thoroughly and bake in a loaf
or layers.

CHOCOLATE ICING.

Boil together 5 tablespoonfuls grated chocolate, 34 cup
granulated sugar, 2 tablespoonfuls milk, 1 egg.

When the mixture begins to thicken and look creamy, spread
on cake. If baked in layers, ice on top and between the two
layers.

A WHITE COCOANUT CAKE

Cream together 34 cup butter and 2 cups sugar. Add whites
of 5 eggs, 1 cup milk, 1 teaspoonful cream of tartar, 14 teaspoon-
ful soda sifted with 3 cups flour and 1 grated cocoanut. Bake ina
loaf. This is an excellent old recipe of Aunt Sarah’s.
356 MARY AT THE FARM

A POTATO CAKE (NO YEAST REQUIRED)

Cream together :

1 cup of sugar. A little ground cinnamon and
grated nutmeg.
yY, cup lard and butter, mixed. A few drops of essence of vanilla.

Yolks of 2 eggs. % cup of sweet milk.
¥Y, cup pulverized cocoa. y cup finely chopped nut meats.

¥Y cup of creamed mashed potatoes, cold.

One teaspoonful of baking powder sifted with one cup of
flour added to the batter alternately with the stiffly beaten whites
of eggs. Bake in two layers, in a moderately hot oven. Ice top
and put layers together with white icing. This is a delicious, if
tather unusual cake.

Postastectostectestestostectestoet
Moecoegoesorcoeceelosceeceecoeseele

A CITRON CAKE

Y cup butter. % pound of thinly shaved citron.
1 cup sugar. 1% cups flour.
4 eggs. 1% teaspoonfuls baking powder.

2 tablespoonfuls water. Several drops of almond flavoring.

Bake in a loaf in a moderate oven about 45 minutes after
mixing ingredients together as for any ordinary cake. This is
a very good cake.

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Borsoagorgorgonse aSoelresoesoesoece

AUNT AMANDA’S SPICE “KUCHEN”

1 cup butter. 1 teaspoonful cinnamon.
2 cups granulated sugar. % teaspoonful nutmeg.
1 cup of a mixture of sour

milk and cream. 1 teaspoonful vanilla extract.
4 eggs. ¥Y4 teaspoonful lemon extract.
1 teaspoonful soda. 2 tablespoonfuls cocoa.
Y4 teaspoonful cloves. 3 cups flour.

Mix all like any ordinary cake. From one-half this recipe
was baked an ordinary sized loaf cake.
AND BOOK OF RECIPES 357

A GOOD, CHEAP CHOCOLATE CAKE

One cup of flour, 1 teaspoonful of baking powder and 1 cup
of granulated sugar were sifted together. ‘Two eggs were broken
into a cup, also 1 large tablespoonful of melted butter. Fill up
the cup with sweet milk, beat all ingredients well together. Flavor
with vanilla and add 2 extra tablespoonfuls of flour to the mix-
ture. Bake in two layer cake pans.

Place the following mixture between the two layers: %4 cup
of grated chocolate, %4 cup sugar and %4 cup of liquid coffee.
Cook together a short time until the consistency of thick cream,
then spread between layers.

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Mertoegeccecgooseecesceccoesoeseece

AN ICE CREAM CAKE

Two cups of pulverized sugar, 1 cup of butter, 1 cup sweet
milk, whites of 8 eggs, 1 teaspoonful soda, 2 teaspoonfuls of
cream of tartar, 3 cups of flour. From same proportions of
everything, only using the 8 yolks instead of whites of eggs,
may be made a yellow cake, thus having two good sized layer
cakes with alternate layers of white and yellow. Put cakes
together with white icing. This was an old recipe of Aunt Sarah’s
mother, used when cream of tartar and soda took the place of
baking powder.

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afoato-etosSeeces lee coecoccoecoesoete

SMALL SPONGE CAKES

For these small cakes take 6 eggs, 1 cup of sugar and 34 cup
of flour and ¥% teaspoonful of baking powder, a pinch of salt,
flavor with lemon. Beat yolks of eggs separately, then add sugar
and beat to a cream, then add the stiffly beaten whites of eggs
alternately with the sifted flour and baking powder; add a pinch
of salt and flavoring. Bake in small muffin tins in a very moderate
oven.

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Mer oagesceeroscoecescesseecoeceete

SMALL CAKES AND COOKIES—“‘AUNT SARAH’S” LITTLE
LEMON CAKES

2 cups granulated sugar.
358 MARY AT THE FARM

3 eggs (not separated, but added one at a time to the sugar
and shortening which had been creamed together).

1 scant cup butter and lard, mixed.

2 teaspoonfuls baking powder.

Pinch of salt.

1 tablespoonful sweet milk.

Grated rind of 2 lemons and juice of one.

Stiffen the dough with about 314 cups flour and use about
1 extra cup of flour to dredge the bakeboard when rolling out
dough and for sifting over the greased baking sheets so the
cakes will come off readily. Roll dough very thin and cut in
any desired shape. From this recipe may be made 100 small
cakes. The baking sheet (for which I gave measurements in
bread recipe) holds 20 of these small round cakes. Do all young
housewives know that if dough for small cakes be mixed the
day before baking and stood in a cool place, the cakes can be
cut out more easily and the dough may be roiled thinner, and
as less flour may then be used, the cakes will be richer?

Aunt Sarah always cut these cakes with a small round or
heart-shaped cutter and when all were on the baking sheet she
either placed a half of an English walnut meat in the centre of
each cake or cut out the centre of each small cake with the top
of a pepper box lid before baking them.

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Morse eoeseelonceocecceegeezoeceete

OATMEAL CRISPS

2¥% cups rolled oats (oatmeal).

1 tablespoonful melted butter.

34 cup sugar. (Alnor | Cup ‘t aang)
1 teaspoonful baking powder.

2 large eggs. Ss
Pinch of salt. Have ree phauncd ov ew

Beat eggs, add salt and sugar, mix baking powder with
oats and stir all together. Drop from a teaspoon on to flat par
or sheet iron, not too close together, as they spread. Flatten
very thin with a knife.dipped in cold water and bake in a
moderate oven a light brown. These cakes are fine and easily
made. Did you not know differently, you would imagine these
AND BOOK OF RECIPES 359

cakes to be macaroons made from nuts, which they greatly
resemble.

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MoRoegesZoecesseeeereeleeceesoece

AUNT SARAH’S GINGER SNAPS

1 cup molasses, 1 cup sugar, 1 cup of a mixture of lard and
butter, 1 egg, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon,
¥Y% a grated nutmeg, 1 teaspoonful of soda dissolved in 1 tea-
spoonful of vinegar. About 3 cups of flour should be added.

Dough should be stiff enough to roll out very thin, and
the cakes may be rolled thinner than would be possible otherwise,
should the cake-dough stand aside over night, or on ice for several
‘hours, until thoroughly chilled. Cut cakes small with an ordinary
cake cutter and bake in a quick oven. These are excellent and
wall remain crisp some time if kept in a warm, dry place.

orfoclorsoeterfoesertoatoatorteete-
GERMAN “LEBKUCHEN”

This is a recipe for good, old-fashioned “German Christmas
cakes,” from which Aunt Sarah’s mother always baked. She
used;

1 pound dark brown sugar.

3 whole eggs and yolks of 3 more.

¥% pound citron finely shaved on a “slaw-cutter.”’

¥% pound English walnut meats (chopped fine).

1 quart flour sifted with 2 teaspoonfuls of baking powder.

Mix well together. Do not roll thin like ginger snaps, but
about a half inch thick. Cut out about size of a large coffee cup.
Bake in a moderate oven and when cold ice the cakes with the
following icing: ,

ICING FOR GERMAN LEBKUCHEN.

Boil 2 cups of sugar and % cup of water seven minutes,
Pour over the stiffly beaten whites-of three eggs; ice the cakes.
Place cakes in a tin box when icing has become cold and these will
keep quite a long time. Ihave eaten high-priced, imported
Lebkuchen no better than those made from this recipe.
360 MARY AT THE FARM

GRANDMOTHER'S MOLASSES CAKES

One quart of New Orleans molasses, 3 eggs, butter size of
an egg. Place all together in a stew-pan on range, allow it to
come to boil, stirring constantly, and when cool stir in one table-
spoonful of saleratus dissolved in a very little vinegar, and about
3 pounds of flour. Do not have cake dough too stiff. Dough
should stand until the following day. Roll out at least %4 inch
thick. Cut cakes as large around as an ordinary coffee cup or
cut with a knife into small, oblong pieces, a little larger than half
a common soda cracker. Bake in a moderate oven. Should too
much flour be used, cakes will be hard and dry instead of soft
and spongy. This very old and excellent recipe had belonged
to the grandmother of Sarah Landis. Cakes similar to the ones
baked from this recipe, also those baked from recipe for “honey
cakes,” were sold in large sheets marked off in oblong sections,
seventy years ago, and at that time no “vendue,” or public sale,
in certain localities throughout Bucks County, was thought com-
plete unless in sound of the auctioneer’s voice, on a temporary
stand, these cakes were displayed on the day of “the sale,” and
were eagerly bought by the crowd which attended such gatherings.

Poste Mostestostestactestestestent
or ceossocseeloeleececceeceeleetoete

ANGEL CAKES (BAKED IN GEM PANS)

The whites of four eggs should be beaten very stiff and
when partly beaten sprinkle over %4 teaspoonful of cream of
tartar. Finish beating egg whites and sift in slowly 4 cup of fine
granulated sugar, then sift in %4 cup of flour (good measure).
Flavor with a few drops of almond flavoring. Bake in small
Gem pans, placing a tablespoonful of batter in each. Sift pul-
verized sugar over tops of cakes. Bake 20 minutes in a very
moderate oven. The recipe for these dainty little cakes was
given Mary by a friend who, knowing her liking for angel cake,
said these were similar in taste.

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Moreorionzersoeloetosleslerceelerce

“ALMOND BROD”

Three-fourths cup sugar, 3 eggs, 214 tablespoonfuls olive oil,
2 cups flour, 114 teaspoonfuls baking powder, % cup sweet
AND BOOK OF RECIPES 361

almonds, pinch of salt. A couple of drops of almond extract.

In a bowl place 34 cup of granulated sugar. Add 3 well-
beaten eggs, 2 cups of flour sifted with 1% teaspoonfuls of
baking powder and a pinch of salt. Mix all well together. Add 1
cup whole (blanched) almonds and 2% tablespoonfuls of good
olive oil.

Knead the dough thoroughly. Do not have dough too stiff.
Divide the dough into four equal parts, roll each portion of
dough on a well-floured bake board into long, narrow rolls.
Place the four rolls on a baking sheet over which flour had
been previously sifted. Place the rolls a short distance apart
and bake in a quick oven about twenty minutes or until light
brown on top. On removing the baking sheet from the oven
cut rolls at once, while the almonds are still warm, into two-inch
pieces. From this recipe was made thirty pieces of almond bread.
The olive oil, used as shortening, is not tasted when baked.
These are a very good little cake, and not bread, as their name
would lead one to suppose.

GorhorSergontosortortoaerdoetoete
“GROSSMUTTER’S” HONEY CAKES

One quart of boiled honey (if possible procure the honey
used by bakers, as it is much cheaper and superior for this
purpose than the clear, strained honey sold for table use). Add
to the warm honey two generous tablespoonfuls of butter, yolks
of four eggs, two ounces of salaratus (baking soda), dissolved
in a very small quantity of vinegar, just enough to moisten the
salaratus. Add just enough flour to enable one to stir well with
a spoon. Work the dough a half hour and allow it to stand until
the following day, when cut cakes from the dough which had
been rolled out on the bake-board one-half inch thick. The
dough should be only just stiff enough to roll out, as should the
dough be too soft the cakes will become hard and crisp, instead
of light and spongy, and if too great a quantity of flour is added
the cakes will not be good. As the thickening qualities of flour
differ, the exact amount required cannot be given. When about
to cut out cakes, the bake-board should be well-floured. Cut the
cakes the size of the top of a large coffee-cup, or roll out the
dough one-half inch thick on a well-floured baking sheet and mark

23
362 MARY AT THE FARM

in small, oblong sections with a knife, they may then be easily
broken apart when baked. These cakes should be baked in a
moderately hot oven and not a hot oven.

These are the real, old-time honey cakes as made by Aunt
Sarah’s grandmother on a “Bucks County” farm, and Mary’s
Aunt informed her she still remembered in her earlier days
having bought these cakes at “Bucks County” sales or “vendues,”
as they were then designated.

Sostatetetetetetetestestesm
MeagerSerSocceecoecoecoeceeceecetle

LEMON WAFERS OR DROP CAKES

‘ 2 eggs. ¥Y pound butter.
¥Y pound sugar. yY pound flour.
Pinch of salt. Flavor with lemon essence.

Mix the same as other small cakes. Drop spoonfuls quite
a distance apart on the cold pan or tin on which they are to be
baked as the dough spreads. ‘These are very thin, delicious wafers
when baked.

ooderfergerdortergectoasertorterge
FRAU SCHMIDT’S SUGAR COOKIES

1 cup lard and butter, mixed.

2 cups granulated sugar, and

2 eggs, all creamed together; then add

1 teaspoon soda (mix with a little sour milk).
Flavor with vanilla.

Beat all well together. Add flour enough that they may be
rolled out, no more. Flour bake-board well; cut dough with cake
cutter into small round cakes and bake in a rather quick oven.
This recipe will make a large number of cakes if dough be rolled
thin as a wafer. Frau Schmidt was able to keep these cakes some
time—under lock and key. If cake dough be mixed one day and
allowed to stand over night, cakes may be rolled out much more
easily and cut thinner.

ALMOND MACAROONS (AS PREPARED BY MARY)

Three eggs (whites only), 34 pound of pulverized sugar,
AND BOOK OF RECIPES 363

¥% pound of almond paste (which may be bought ready prepared).
Beat eggs very stiff, add other ingredients. Drop teaspoonfuls
on a baking sheet and bake in a moderate oven 15 or 20 minutes.
Macaroons prepared from this recipe are delicious and resemble
those sold by confectioners.

Gorforgeasecdoroelorgoasoctoegoete
“HONIG KUCHEN” (HONEY CAKES)

Two pounds of flour, % pound of butter, 2/3 pound of
almonds, 2 pounds of honey in liquid form, the grated yeflow rind
of one lemon, % teaspoonful of cloves, %4 teaspoonful of cinna-
mon, 1 ounce of hartshorn, dissolved in a small quantity of water.
Boil together honey and butter, remove from fire, and when mix-
ture has cooled add the hartshorn, coarsely chopped almonds
and flour. Allow this mixture to stand several days, roll out
1/3 inch thick. Cut in small round cakes, place a whole almond
in centre of each cake. Bake a light brown in a moderate oven.

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wafoeSoeceeceece cee lotconloecencetse

FRAU SCHMIDT’S MOLASSES SNAPS

Two cups of New Orleans molasses, 1 cup of lard, 1 table-
spoonful of ginger, 1 teaspoonful of cinnamon, 1% teaspoonful of
cloves, 14 a grated nutmeg, 1 tablespoonful of saleratus dissolved
in a small quantity of hot water. Add enough flour to form a
very stiff dough. Stand dough aside until the following day,
when roll out very thin on a well-floured bake-board. Cut with
a small round cake cutter and bake in a hot oven. These are
good, cheap small cakes.

Gorfecfoasertergoctersoatorsoatorte
HICKORY NUT CAKES

One cup of hickory nut meats, 1 cup of pulverized sugar,
1 egg, a pinch of salt, 2 teaspoonfuls of flour. Mix all ingredients
together. Drop small pieces on a sheet-iron and bake.
364 MARY AT THE FARM

“LEBKUCHEN” (AS THE PROFESSOR’S WIFE MADE THEM)

Two pounds of sugar, 8 large eggs, 34 pound of almonds
(shelled), 14 pound of citron, % of a pound each of candied
orange and lemon peel, the grated yellow rind of one lemon,
4 teaspoonfuls of cinnamon, 1 teaspoonful allspice, about 2 pounds
flour. Separate the eggs. Cream the yolks of eggs and sugar
well together. Then add the almonds (which have been blanched
by pouring boiling water over them, when the skins may be readily
removed), the citron and lemon peel chopped fine. Then add
1 level teaspoonful of different spices. Then add the stiffly
beaten whites of eggs, alternately, with the sifted flour. The
recipe called for two pounds of flour, but “Frau” Schmidt said:
“She was never able to use the whole amount, so she added just
enough flour to prevent the mixture spreading when dropped on
the baking sheet by tablespoonfuls.

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FRUIT JUMBLES

Two cups sugar, 3 eggs (beaten separately), 1 cup butter, 1
cup milk, 3% cups flour, 3 teaspoonfuls baking powder, 4 of nut-
meg, grated, 1 cup currants. Mix all together and bake in a
broad, shallow pan. This is similar to Spanish Bun. When cake
is cooled, but not cold, cut in two-inch squares or diamonds
before removing from the pan in which the cake was baked.

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BROWN “PFEFFERNUSSEN”

For these German cakes Frau Schmidt used the following :
3 pounds of flour, 2 pounds of sugar syrup, % teaspoonful of
black pepper, 4% pound of lard, 14 teaspoon of cardamom powder,
¥% pound of butter, 14 teaspoonful of cloves, % pound of brown
sugar and 2 eggs.

Use as much “Hirschhorn Salz” as can be placed on the
point of a knife (“Hirschhorn Salz” translated is carbonate of
ammonia and is used. for baking purposes). Allow the syrup
to heat on the range. Skim off the top. When syrup has cooled
mix all ingredients together and stand aside for one week or
AND BOOK OF RECIPES 365

longer, when form the dough into small balls size of a hickory
nut. Place on greased pans and bake half hour in a slow oven.

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SMALL OATMEAL CAKES

Cream together 1% cups of light brown sugar, % cup of lard
and butter, mixed, and the yolk of one egg. Add % cup of hot
water and 34 teaspoonful of saleratus (baking soda), dissolved
in a little boiling water; add 214 cups of oatmeal, the stiffly
beaten white of egg and 2% cups of white flour. Mix all
together. Dredge the bake board with flour, roll thin. Cut out
with a small round cake cutter. Sift a little flour over the well-
greased baking sheets, on which place cakes and bake in a moder-
ately hot oven.

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FRAU SCHMIDT’S RECIPE FOR “GERMAN” ALMOND SLICES

¥Y pound sugar, % pound butter.

YZ pound of seeded raisins (chopped).

¥% pound blanched and chopped almonds.

1 teaspoonful cinnamon, 1 teaspoonful of allspice.
Grated rind and juice of 1 lemon.

2 cakes German sweet chocolate, grated.

3 whole eggs and 2 extra whites of eggs.

2 teaspoons baking powder, 3 cups flour.

1 tablespoon vanilla, 2 tablespoons of brandy.

Cream butter and sugar, add eggs, one at a time. Then add
all the ingredients. Mix with flour. Flour bake board and
take a handful of dough and roll with the hands in shape of a
sausage roll. This quantity of dough makes eight rolls. Place
on greased baking sheets a short distance apart, so they will
not touch when being baked. Bake them in a warm, not hot,
oven. Take from the oven when baked and cut while still warm
into small slices across the roll. Slices should be about three-
quarters of an inch wide. Cover the three sides with the following
icing :

Beat together until smooth and creamy 1 cupful of sweet
cream, adding enough confectioners’ sugar to make it spread.
366 MARY AT THE FARM

You may expedite the work by preparing raisins and almonds
the day before.

The Professor’s wife always served these almond cakes
with coffee when she gave a “kaffee klatch” to her country
friends.

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“JULY ANN’S” GINGER SNAPS

Two cups of molasses (New Orleans), 1 cup of light brown
sugar, 1 egg, 1 tablespoonful of soda, 2 tablespoonfuls of vinegar,
1 tablespoonful of ginger and about 534 cups of flour.

Place molasses and sugar in a sauce-pan on the range, cook
together until sugar is dissolved, no longer.

Mix the soda and vinegar and when foamy add to the sugar
and molasses with a portion of the required amount of flour;
then add the egg and the flour remaining. Turn dough out on a
well-floured bake-beard, roll out into a thin sheet and cut out
small cakes with a tin cuiter. Bake in a moderately hot oven.

No shortening of any kind was used in these cakes. One
hundred cakes were baked from the above ingredients.

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COCOANUT COOKIES

Three cups of sugar, 1 cup of butter, 2 eggs, 1 cup of sweet
milk, 1 cup of grated cocoanut, 2 teaspoonfuls of baking powder.
Mix all together, sift flour with baking powder, add flour to
form a dough just stiff enough to roll out, no more. Cut with
a small tin cake cutter into round cakes and bake.

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CHOCOLATE COOKIES

Two cups of white sugar, 1 cup of grated, unsweetened
chocolate, 2 eggs, 1% cup of butter, 2 teaspoonfuls of baking
powder. Flavor with vanilla. Mix together sugar, butter and
eggs, add melted chocolate and flour to stiffen, just enough flour
being used to allow of their being cut with a cake cutter. The
baking powder should have been sifted with a small amount of
flour before adding.
AND BOOK OF RECIPES 367

SMALL “BELSNICKEL” CHRISTMAS CAKES

2 cups “A” sugar. Pinch of salt.
1 cup melted butter. 1 teaspoonful baking soda.
+ eggs. About 3 cups of flour.

Mix in just enough flour so the cake dough may be rolled
out quite thin on a floured board, using as little flour as possible.
Cut out small cakes and bake lightly in a moderately hot oven.

The butter, when melted, should fill one cup; pour it over
the two cups of sugar in a bowl and beat until smooth and
creamy; add the eggs, beating one at a time into the mixture.
Sift the teaspoonful of baking soda several times through the
flour before adding to the cake mixture. Stand this dough in a
cold place one hour at least before cutting out cakes. No
flavoring is used. Sift granulated sugar thickly over cakes before
placing them in oven to bake.

From these ingredients were made.over one hundred cakes.
One-half this recipe might be used for a small family. The
cakes keep well in a dry, cool place.

This old recipe of Aunt Sarah’s mother derived its name
““Belsnickel” from the fact that the Belsnickels, who invariably
visited the houses of “Bucks County” farmers on Christmas Eve,
were always treated to some of these delicious little Christmas
cakes.

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“PENNSYLVANIA DUTCH” KISSES

One cup of pulverized sugar, whites of 3 eggs, 1 heaping
cup of nut meats (Mary used hickory nut meats), a pinch of
salt. ‘To the very stiffly beaten whites of eggs add sugar, salt and
lastly the nut meats. Drop teaspoonfuls of this batter on a
greased, floured baking tin. Bake in a moderate oven.

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LITTLE CRUMB CAKES

For these small cakes Aunt Sarah creamed together 4 cup
of granulated sugar, 44 cup butter. One quite large egg was
used. The egg yolk was added to the creamed sugar and butter
368 MARY AT THE FARM

and thoroughly beaten, then scant % cup of milk was added,
and one heaping cup of fine dried bread crumbs sifted with 34
teaspoonful of baking powder and % cup of finely chopped or
rolled black walnut meats. Lastly, add the stiffly beaten white
of egg. Flavor with grated nutmeg. Bake in small muffin pans
in a moderate oven. ‘This makes nine small cakes. No flour
is used in these cakes, but, instead of flour, bread crumbs are
used.

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DELICIOUS VANILLA WAFERS (AS MARY MADE THEM)

¥% pound of butter. Y pound of sugar.
¥% pound of flour. 2 eggs.

Cream together butter and sugar, add yolks of eggs, beat
well, then add stiffly beaten whites of eggs and flour alternately.

Flavor with essence of vanilla, drop from spoon on to cold
iron pan, not too close together, as the cakes will spread. Bake
quickly in a hot oven until outer edge of cakes have browned.

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MACAROONS (AS AUNT SARAH MADE THEM)

One-half pound of almonds, blanched and chopped fine, %4
pound of pulverized sugar, whites of 4 eggs. Place sugar and
almonds in a pan on the range, until colored a light yellow-
brown. Beat whites of eggs very stiff, mix all ingredients to-
gether, then drop with a spoon on tins waxed with bees’ wax, and
bake in a quick oven.

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“SPRINGERLES” (GERMAN CHRISTMAS CAKES)

4 eggs.

1 pound sifted pulverized sugar.

2 quarts flour, sifted twice.

2 small teaspoonfuls baking powder.

Beat whites and yolks of eggs separately, mix with sugar
and beat well. Add flour until you have a smooth dough. Roll
AND BOOK’ OF RECIPES 369

out pieces of dough, which should be half an inch thick. Press
the dough on a floured form or mold, lift the mold, cut out the
cakes thus designed and let lie until next day on a floured bread
board. The next day grease pans well, sprinkle anise seed over
the pans in which the cakes are to be baked; lay in cakes an
inch apart and bake in a moderate oven to a straw color. The
form used usually makes six impressions or cakes 1%4 inches
square, leaving the impression of a small figure or flower on
surface when dough is pressed on form.

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OATMEAL COOKIES

1 cup sugar.

1 cup butter and lard, mixed (scant measure).

1 cup chopped nut meats.

1 cup chopped raisins.

2 eggs, beaten separately, whites added last.

1 teaspoonful baking soda dissolved in 4 tablespoonfuls sour milk.
1 teaspoonful vanilla.

Little grated nutmeg.

2 cups oatmeal (uncooked).

2 cups white flour.

Drop with tablespoon on well-greased baking sheet over
which has been sifted a little flour. Bake in rather quick oven.
This recipe makes 65 small cakes.

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PEANUT BISCUITS

Sift together 2 cups flour and 3 teaspoonfuls baking powder.
Add 1 egg, % cup sugar, %4 cup peanuts and pecan nut meats,
mixed (run through food-chopper), 1% cup sweet milk, 1% tea-
spoonful salt. Beat sugar and yolk of egg together, add milk,
stiffly beaten white of egg, chopped nut meats and flour, alter-
nately. Add salt. Place a large spoonful in each of 12 well-
greased Gem pans. Allow to stand in pans about 25 minutes.
Bake half an hour.
370 MARY AT THE FARM

PLAIN COOKIES

y cup butter. 4 tablespoonfuls milk.

1 cup sugar. ¥% teaspoonful grated nutmeg.
2 eggs. ¥Y% cup chopped walnut meats.
3 cups flour. 3 teaspoonfuls baking powder.

Cream butter and sugar, add milk slowly, add well-beaten
eggs. Beat well, add flour and baking powder, sifted together.
Roll thin. Cut with a small cake cutter any desired shapes.

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WALNUT ROCKS

Cream together 114 cups of sugar, % cup of butter, a small
teaspoonful of salt. Dissolve 1 teaspoonful of soda in 4 table-
spoonfuls of warm water, two eggs. Sift 3 cups of flour, add 1
teaspoonful of ginger, 1 teaspoonful of cloves, %4 teaspoonful of
grated nutmeg, 1 pound of English walnuts, 1 pound of seeded
raisins. Drop by teaspoon on a cold sheet iron and bake in a
moderate oven. These are excellent.

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CINNAMON WAFERS (AS MADE BY AUNT SARAH)

10 eggs. 34 pound sugar.
34 pound butter. 1 pound flour.

Mix like ordinary cake. Divide this into three parts. Flavor
one part with vanilla, 1 with chocolate and the other with cinna-
mon, These latter will be darker than the first. Place a piece
of dough as large as a small marble in a small hot, well-greased
waffle or wafer iron. Press two sides of iron together, which
flattens out cake, and hold by a long handle over fire, turning it
over occasionally until cakes are baked. The cake, when baked,
is a delicious, thin, rich wafer, about the size of half a common
soda cracker. J have never eaten these Christmas cakes at any
place excepting at Aunt Sarah’s. The wafer iron she possessed
was brought by her Grandmother from Germany. The waffle or
wafer irons might be obtained in this country.
AND BOOK OF RECIPES 3871

ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)

¥Y, pound-butter. Y ounce cinnamon.
¥Y pound sugar. 3 eggs.
Flour.

Work together and form into small balls. Place in hot,
buttered wafer irons, hold over fire and bake. This is an old
German recipe which Frau Schmidt’s grandmother used.

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“BRAUNE LEBKUCHEN”

2 pounds sugar syrup.

% pound granulated sugar.

Y% pound butter.

Y% pound coarsely chopped almonds.

Grate yellow part of one lemon rind.

% ounce cinnamon.

% ounce cloves.

1 drachm of powdered cardamom.

1 ounce of hartshorn, dissolved in a little milk.

Place syrup in stew-pan on range to heat, add butter,
almonds, spices, etc.

Remove from range, stir in flour gradually. Use about 10
cups of flour. When cool add the dissolved hartshorn. Allow
the cake dough to stand in a warm place eight to ten days before
baking. ,

Then place a portion of the cake dough on a greased baking
sheet which has been sprinkled lightly with flour, roll cake dough.
out on the sheet about 1/3 inch in thickness; place in a very
moderate oven. When well dried out and nicely browned on top
cut the sheets into small squares, the size of ordinary soda
crackers.

This is a very old recipe given Mary by Frau Schmidt.

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PEANUT COOKIES

One pint of roasted peanuts, measured, after being shelled.
372 MARY AT THE FARM

Rub off the brown skin, run through a food-chopper. Cream
together 2 tablespoonfuls of butter, 1 cup of sugar. Add 3 eggs,
2 tablespoonfuls of milk, 14 teaspoonful of salt and the chopped
peanuts. Add flour to make a soft dough. Roll out on a floured
board, cut with a small cake cutter and bake in a moderate oven.
This recipe was given Mary by a friend living in Allentown.

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PIES—FLAKY PIE CRUST

Have all the materials cold when making pastry. Handle as
little as possible. Place in a bowl 3% cups flour, 34 teaspoonful
salt and 1 cup good, sweet lard. Cut through with a knife into
quite small pieces and mix into a dough with a little less than a
half cup of cold water. Use only enough water to make dough
hold together. This should be done with a knife or tips of the
fingers. The water should be poured on the flour and lard
carefully, a small quantity at a time, and never twice at the same
place. Be careful that the dough is not too moist. Press the
dough with the hands into a lump, but do not knead. Take
enough of the dough for one pie on the bake board, roll lightly,
always in one direction, line greased pie tins and fill crust. If
fruit pies, moisten the edge of the lower crust, cover with top
crust, which has been rolled quite thin. A knife scraped across
the top crust several times before placing over pie causes the
crust to have a rough, flaky, rich-looking surface when baked.
Cut small vents in top crust to allow steam to escape. Pinch
the edges of fruit pies well together to prevent syrup oozing out.
If you wish light, flaky pie crust, bake in a hot oven. If a sheet
of paper placed in oven turns a delicate brown, then the oven is
right for pies. ‘The best of pastry will be a failure if dried
slowly in a cool oven.

When baking a crust for a tart to be filled after crust has been
baked, always prick the crust with a fork before putting in oven to
bake. This prevents the crust forming little blisters.

Aunt Sarah always used for her pies four even cups of flour,
% teaspoonful baking powder and one even cup of sweet, rich,
home-made lard, a pinch of salt with just enough cold water to
form a dough, and said her pies were rich enough for any one.
They certainly were rich and flaky, without being greasy, and
AND BOOK OF RECIPES 373

she said, less shortening was necessary when baking powder
was used. To cause her pies to have a golden brown color she
brushed tops of pies with a mixture of egg and milk or milk and
placed immediately in a hot oven.

Mary noticed her Aunt frequently put small dabs of lard
or butter on the dough used for top crust of pies before rolling
crust the desired size when she wished them particularly rich.

Aunt Sarah always used pastry flour for cake and pie. A
smooth flour which showed the impression of the fingers when
held tightly in the hand (the more expensive “bread flour”)
feels, like fine sand or granulated sugar, and is a stronger flour
and considered better for bread or raised cakes in which yeast
is used, better results being obtained by its use alone or com-
bined with a cheaper flour when baking bread.

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AUNT SARAH’S LEMON PIE

This is a good, old-fashioned recipe for lemon pie, baked
with two crusts, and not expensive. Grate the yellow outside rind
from one lemon, use juice and pulp, but not the white part of
rind; mix with 2 small cups of sugar, then add 1 cup of water
and 1 cup of milk, and 1 large tablespoonful of corn starch,
moistened with a little of the one cup of water. The yolks of
2 eggs were added. Mix all ingredients and add the stiffly beaten
whites of eggs. This quantity will fill three small pastry crusts.
The mixture will measure nearly one quart. Pour into the three
crusts, moisten edges of pies, place top crusts on each pie. Pinch
edges of crust together and bake in hot oven.

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THE PROFESSOR’S WIFE’S SUPERIOR PASTRY

For superior pastry use 114 cups flour, % cup lard, % tea-
spoonful salt and about %4 cup of cold water, or three scant
tablespoonfuls. Put 1 cup of flour on the bake board, sprinkle
salt over, chop %4 cup of sweet lard through the flour with a
knife, until the pieces are about the size of a cherry. Moisten
with about % cup of ice cold water. Cut through the flour and
lard with a knife, moistening a little of the mixture at a time, until
374 MARY AT THE FARM

you have a soft dough, easily handled. Roll out lightly the size of
a tea plate. Take 1/3 of the lard remaining, put small dabs at
different places on the dough (do not spread the lard over), then
sprinkle over 1/3 of the remaining half cup of flour and roll the
‘dough into a long, narrow roll, folding the opposite ends in the
centre of the roll. Roll out lightly (one way), then add lard and
flour ; roll and repeat the process until flour and lard have all been
used. The pastry may be set aside in a cold place a short time
before using. If particularly fine pastry is required, the dough
might be rolled out once more, using small dabs of butter instead
of lard, same quantity as was used of lard for one layer, then
dredged thickly with flour and rolled over and over, and then
ends folded together, when it should be ready to use. When
wanted to line pie-tins, cut pieces off one end of the roll of dough
and roll out lightly. The layers should show plainly when cut,
and the pastry should puff nicely in baking, and be very rich,
crisp and flaky. When preparing crusts for custards, lemon
meringues and pies having only one crust, cut narrow strips of
pastry about half an inch wide, place around the upper edge or
rim of crust and press the lower edge of the strip against the
crust; make small cuts with a knife about 1/3 inch apart, all
around the edge of this extra crust, to cause it to look flaky when
baked. This makes a rich pie crust.

A very good crust may be made by taking the same propor-
tions as used for superior pastry, placing 144 to 2 cups flour
on the bake board, add salt, cut %4 cup lard through the flour,
moistening with water. Roll out crust and line pie-tins or small
patty pans for tarts. This pastry is not quite as fine and smooth
as the other, but requires less time and trouble to make.

The Professor’s wife taught Mary to make this pastry, but
Mary never could learn from her the knack of making a dainty,
crimped, rolled-over edge to her pies, which she made easily
with a deft twist of her thumb and fore-finger.

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MARY’S LEMON MERINGUE (MADE WITH MILK)

Line two large pie-tins with pie crust, prick with a fork
before placing crusts in oven to bake. When baked stand aside
to cool while you prepare the following filling: The juice and

”
AND BOOK OF RECIPES 3875

grated rind of 1 lemon, 1 pint sweet milk, 1 cup sugar, yolks of
three eggs, 3 tablespoonfuls flour, butter size of a walnut. Cream
together sugar, flour, yolks of eggs, then add lemon, mix well,
then add to the scalded milk on the range and cook until thick.
Let cool, but do not allow to become quite cold, spread on the
two crusts, which have been baked. When quite cold add 3
tablespoonfuls of sugar to the stiffly beaten whites of the three
eggs, spread on top of pies, sift 1 tablespoonful pulverized sugar
on top of meringue and set in a quick oven until fawn color.
Serve cold.

When mixing pie dough, should you have mixed more than
needed at one time, line agate pie-tins with crust (never stand
away in tin). ‘They may be kept several days in a cool place and
used later for crumb cakes or custards. Or a crust might be
baked and used later for lemon meringues, etc.

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APPLE TART

Line pie-tins with rich pie crust, sift over each 1 tablespoon-
ful flour and 2 tablespoonfuls sugar. Place on the crust enough
good, tart baking apples, which have been. pared, cored, halved
and placed (flat surface down) on the crust. Put bits of butter
over the top and between the apples, about 1 large tablespoonful
altogether, and sprinkle about 2 tablespoonfuls of sugar over, add
about 1 tablespoonful of cold water when pies are ready to place
in oven. These pies should be baked in a very hot oven. When
apples are soft take pies from oven and serve one pie, hot; stand
the other one aside until quite cold.

To the stiffly beaten white of one egg add one tablespoonful
sugar. Stir together and place a spoonful on the top of each half
of apple and place in oven until meringue has browned and serve
pie cold. Peach tarts may be made in a similar manner, omitting
the meringue and substituting peaches for apples.

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RAISIN OR “ROSINA” PIE

“Rosina” pie, as Aunt Sarah called it, was composed of 1
lemon, 1 egg, 1 cup sugar, 1 tablespoonful flour, 1 cup large, blue,
376 MARY AT THE FARM

seeded raisins. Cover the raisins with one cup of cold water; let
soak two hours. Cream egg and sugar together, add juice and
grated rind of one quite small lemon, or half a large one. Mix the
tablespoonful of flour smooth with a little cold water, add to the
mixture, then add raisins and to the water in which they were
soaked add enough water to fill the cup and cook until the mixture
thickens. When cool fill pie-tins with the mixture, bake with
upper and under crust about 20 minutes in hot oven. Aunt Sarah
used a generous tablespoonful of flour for this pie.

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“SNITZ” PIE

Cover a bowlful of well-washed dried apples with cold
water and allow to soak over night. The following morning
cook until tender and mash through a colander. If quite thick
a small quantity of water should be added. Season with sugar
to taste. Some apples require more sugar than others. Add
cinnamon, if liked. Aunt Sarah never used any spices in these
pies. Bake with two crusts or place strips cross-wise over the
pie of thinly rolled dough, like lattice work. These are typical
“Bucks County” pies.

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MARY’S RECIPE FOR PLAIN PUMPKIN PIE

Line a pie-tin, one holding 3 cups of liquid, with rich pastry.
For the filling for pie mix together the following: 1 cup of
steamed pumpkin, which had been mashed through a colander, 1
egg, beaten separately, 1 tablespoonful of flour, 21% tablespoonfuls
of sugar, 4 teaspoonful of salt, 14 teaspoonful of grated nutmeg,
same of ginger, 114 cups of milk (scant measure). The mixture
should measure exactly 3 cups, after adding milk. Pour this
mixture into the pastry-lined pie-tin and bake in a moderate oven
until top of pie is a rich brown.

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CHOCOLATE PIE

Melt one square of Baker’s unsweetened chocolate, or %4 cup
AND BOOK OF RECIPES 377

of powdered cocoa, mix with this 4 cup of granulated sugar and
% cup of corn starch. When well mixed add yolks of 3 eggs, a
pinch of salt, 2 cups of milk; cook all together in a double boiler
until thickened. When cool flavor with vanilla. Fill pastry-lined
pie crust with the mixture. Beat the 3 whites of eggs to a froth,
mix with a couple tablespoonfuls of pulverized sugar, spread on
top of pie, stand in oven until light brown.

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“PEBBLE DASH” OR SHOO-FLY PIE

Aunt Sarah made these to perfection and called them ‘‘Pebble
Dash” pie. They are not-really pies, they resemble cakes, but
having a crust we will class them with pies. She lined three small
sized pie-tins with rich pie crust. For the crumbs she placed in
a bowl 3 cups of flour, 1 cup brown sugar and 34 cup of butter
and lard, mixed and rubbed all together with the hands, not
smooth, but in small rivels. For the liquid part she used 1 cup
baking molasses, 1 cup hot water, 1 teaspoonful baking soda dis-
solved in a few drops of vinegar and stirred this into the molasses
and water. She divided the liquid among the three pans, putting
one-third in each crust, over which she sprinkled the crumbs.
Bake one-half hour in a moderate oven. These have the appear-
ance of molasses cakes when baked.

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VANILLA CRUMB “CRUSTS”

Cook together a short time 14 cup molasses, 1 egg, 1 table-
spoonful flour, 1 cup sugar, 2 cups cold water. Moisten the flour
with a little cold water before adding to the other ingredients.
When cooled add 1 teaspoonful of vanilla. Pour this mixture
in the bottom of each of four‘common sized pie-tins, lined with
pastry, and sprinkle over the following crumbs:

THE CRUMBS (FOR VANILLA CRUMB CRUSTS).

Two cups flour, % cup butter and lard, mixed, % teaspoonful
soda and 1 cup sugar, rubbed together with the hands to form
crumbs. Scatter these crumbs over the four pies.

These are not thick pies, but simply what the recipe calls

them—vanilla “crusts.”
24
378 MARY AT THE FARM

“KASHA KUCHEN” OR CHERRY CAKE

Aunt Sarah sometimes filled the bottom crusts of two small
pies (either cheese pie or plain custard) with a layer of fresh
cherries and poured the custard over the top of the cherries and
baked same as a plain custard pie.

Aunt Sarah might be called extravagant by some, but she
always made egg desserts when eggs were cheap and plentiful, in
the Spring. In Winter she baked pies and puddings in which
a fewer number of eggs were used and substituted canned and
dried fruits for fresh ones. In summer she used fresh fruit when
in season, ice cream and sherbets. She never indulged in high-
priced, unseasonable fruits—thought it an extravagance for one
to do so, and taught Mary “a wise expenditure in time means
wealth.”

For banana custard pie she substituted sliced banana for
cherries on top of pie.

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Moedeazeetessoeleeseccoeleecoesoese

“RIVEL KUCHEN”

Place in a bowl 1 cup flour, 4% cup sugar (good measure),
¥Y cup butter and lard, or all butter is better (scant measure).
Some like a little grating of nutmeg, especially if part lard is
used. Mix or crumb the ingredients well together with the hands
to form small lumps, or rivels. Line pie-tins with a rich pastry
crust and strew the rivels thickly over and bake in a quick oven.
A couple tablespoons of molasses spread over the crumbs is liked
by some. This is a favorite pie or cake of many Pennsylvania
Germans. !

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BO KE

AUNT SARAH’S LEMON MERINGUE

Two cups of water, 114 cups of sugar, 2 rounding tablespoon-
fuls of corn starch, 4 eggs, 1 tablespoonful of butter, 2 small
lemons. Mix the water, sugar and corn starch dissolved in a little
cold water, pour in sauce-pan, place on range and stir mixture
until thickened. Beat separately the yolks of 4 eggs and the
whites of 2, then add both to the above mixture. Remove from
the fire, add the juice of two small lemons and grated rind of
one; add butter. Fill two previously baked pastry shells with
AND BOOK OF RECIPES 379

the cooled mixture. Beat the remaining whites of egg (another
white of an egg added improves the appearance of the pie). Add
one tablespoonful of pulverized sugar to each egg used; place the
stiffy beaten whites of egg rockily over tops of pies, stand in oven
until a delicate shade of brown. This is a delicious pie.

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A COUNTRY BATTER PIE

Line two medium-sized pie-tins with pastry crust in which
pour the following mixture, composed of % cup of granulated
sugar and one egg, creamed together; then add %4 cup of cold
water and the grated yellow rind and juice of one lemon.

For the top of pies: Cream together 1 cup of sugar, 14 cup of
lard and 1 egg, then add ¥% cup of sour milk alternately with 1%
cups of flour, sifted with 14 teaspoonful of baking soda and %4
teaspoonful of cream of tartar. Place % of this mixture on top
of each pie. Bake in oven.

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PUMPKIN PIE (AUNT SARAH’S RECIPE)

The best pumpkin for pie is of a deep orange yellow with a
rough, warty surface. Remove the soft, spongy pulp and seeds
of the pumpkin, pare and cut into small pieces. Steam until
tender. Put in a colander to drain, then mash through colander
with wooden potato masher. For one deep pie allow one pint of
the stewed pumpkin, beat in 2 eggs, one at a time, %4 teaspoonful
salt, 1 teaspoonful ginger, 14 teaspoonful grated nutmeg, % tea-
spoonful cinnamon, 2/3 cup sugar, 1 scant pint milk. Beat all
together. This mixture should barely fill a quart measure. Pour
in a deep pie-tin lined with rich crust, grate nutmeg over the top
of pie and bake from 45 to 50 minutes in a moderate oven. Have
the oven rather hot when the pie is first put in to bake and then
reduce the heat, else the filling in the pie will boil and become
watery. If liked, two tablespoonfuls of brandy may be added to
the mixture before filling the crust. In that case, use two table-
spoonfuls less of milk.
380 MARY AT .THE FARM

WHITE POTATO CUSTARD (AUNT SARAH'S RECIPE)

Boil one medium-sized potato, mash fine, add 1 large table-
spoonful of butter and a generous ¥%4 cup sugar. Beat to a cream.
When the mixture has cooled add yolks of 2 eggs, % cup sweet
milk and grated rind and juice of half a lemon. Lastly, stir in
the stiffly beaten whites of the two eggs. Bake in a medium-
sized pie-tin with one crust in a moderately hot oven about 25
minutes, until a rich brown on top. This is a delicious pie and
would puzzle a “Bucks County lawyer” to tell of what it is
composed.

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“RHUBARB CUSTARD” PIE

Two cups of rhubarb, uncooked, do not skin it, cut in half-
inch pieces. Cream together 1 cup of sugar, 1. tablespoonful of
cornstarch, 2 eggs (reserve white of one egg). Add the 2 cups
of rhubarb to this mixture and place all in a pie-tin lined with
pastry. Place in oven and bake until rhubarb is tender. Remove
from oven and when pie has cooled spread over it the stiffly beaten
white of the egg, to which had been added one tablespoonful of
sugar. Place pie in oven and brown a light fawn color.

1 Loefoegertordoatergecteeseccestote
“LEMON APPLE” PIE

Grate the yellow rind from a lemon (discard the white part
of rind), grate the remainder of the lemon, also pare and grate
1 apple. Add 1% cups of sugar, then add 2 well-beaten eggs.
Pour this mixture into 1 large pie-tin lined with rich pastry ; place
on a top crust, pinch edges, moistened with water, together; bake
in an oven with a steady heat. When pie has baked sift. pulverized
sugar thickly over top and serve cold. From these materials was
baked a fair sized pie.

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GREEN CURRANT PIE

Line a pie-tin with rich pastry; place on this crust 2 table-
spoonfuls of flour and 2 tablespoonfuls of sugar; then add 2 cups
AND BOOK OF RECIPES ‘381

of well-washed and stemmed green currants, previously mixed
with 1 tablespoonful of cornstarch, moistened with a small quan-
tity of cold water. Add 1 cup of sugar (from which had been
taken the 2 tablespoonfuls placed on crust; add 2 tablespoonfuls
of water; cover with a top crust, cut small vents in crust, bake
in a moderate oven. When crust loosens from side of pan the
pie should be sufficiently baked.

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A COUNTRY “MOLASSES” PIE

Place in a mixing bowl 34 cup flour (generous measure),
¥Y% cup granulated sugar, 1 generous tablespoonful of butter.

Crumble all together with the hands until quite fine. Then
to 4 cup of New Orleans (baking) molasses add 4 cup of boiling
water and 14 teaspoonful of soda (saleratus). Beat together the
molasses, water and soda until the mixture is foamy and rises to
top of cup. Then pour into a medium-sized pie-tin, lined with
pie crust (the pie-tin should not be small or the mixture, when
baking, will rise over top of pan). Sprinkle the prepared crumbs
thickly over the molasses mixture and with a spoon distribute the
crumbs well through the mixture. Bake in a moderate oven
from 25 to 30 minutes and you will have the old-fashioned pie
your Grandmother used to bake.

When her baking finished, she had dough remaining for
an extra crust. Children always called this “molasses candy pie,”
as ‘twas quite different from the “molasses cake batter” usually
baked in crusts.

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A MOCK CHERRY PIE

This pie was composed of 34 cup of chopped cranberries, 34
cup of seeded and chopped raisins, 34 cup of sugar, 34 cup of cold
water, 1 tablespoonful of flour, 1 teaspoonful of vanilla. Mix
all togther and bake with two crusts.

AUNT SARAH'S CUSTARD PIE

Line an agate pie-pan (one used especially for custards two
382 MARY AT THE FARM

inches in depth, holding exactly one quart) with a rich pastry.
Break five large eggs in a bowl, beat lightly with an egg-beater
and add % cup of sugar. Boil 3 cups of sweet milk, pour over the
eggs and sugar, add 1 teaspoonful of butter and a pinch of salt, %
teaspoonful of vanilla. The mixture should fill a one-quart mea-
sure. When the custard has cooled, pour either into the deep
pie-pan, lined with pastry, holding one quart, or into two ordinary
pie-tins holding one pint each. Place the custard pie in a quick
oven, that the crust may bake before the custard soaks into the
crust; then allow oven to cool and when the custard is “set
(which should be in about 35 minutes) remove from the oven and
serve cold. The custard should be the consistency of thick jelly.
Scalding the milk produces a richer custard.

”

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PLAIN RHUBARB PIE

Line a pie-tin with rich crust, skin rhubarb and cut into half-
inch pieces a sufficient quantity to fill 3 cups. Mix together 1
cup of sugar and % cup of flour. Place a couple tablespoonfuls
of this on the bottom crust of pie. Mix sugar and flour remaining
with 3 cups of’ rhubarb and fill the crust. Moisten the edge of
crust with water, place on top crust, press two edges of crust
together (having cut small vents in top crust to allow steam to
escape). Bake in a moderate oven about 30 minutes, when top
crust has browned pie should be baked.

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MARY’S CREAM PIE

Bake crusts in each of two pie-tins. For filling, 1 pint of
milk, 1 generous tablespoonful of corn starch, 2 tablespoonfuls
of sugar, 2 yolks of eggs (well beaten), 1 teaspoonful of vanilla.
Cook all together until mixture thickens and when cooled put in
the two baked crusts.

Mix the stiffly beaten whites of two eggs with two table-
spoonfuls of pulverized sugar and spread over cream filling in
pies and brown lightly in oven.

Always prick the lower crust of a pie carefully with a fork
to allow the air to escape; this will prevent blisters forming in the
crusts baked before filling crusts with custards.
AND BOOK OF RECIPES 383

APPLE CUSTARD PIE

To 1 cup of hot apple sauce (unsweetened) add a tiny pinch
of baking soda, 1 tablespoonful of butter, 1 cup of sugar, grated
rind and juice of half a lemon or orange, 2 egg yolks, %4 cup of
sweet cream and I large teaspoonful of corn starch. Line a pie-tin
with pastry, pour in this mixture and bake. When the pie has
cooled spread over top a meringue composed of the two stiffly
beaten whites of eggs and two tablespoonfuls of pulverized sugar
flavored with a little grated orange or lemon peel. Brown top of
pie in oven.

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LEMON PIE WITH CRUMBS

Place in a bowl 1 cup (good measure) of soft, crurhbled stale
bread. Pour over this one cup of boiling water, add 1 teaspoonful
(good measure) of butter and beat until smooth, then add 1 cup
of sugar, the grated rind and juice of 1 lemon and the beaten
yolks of 2 eggs. This mixture should measure about 1 pint. Pour
into a pie-tin lined with rich pastry and bake. When cold spread
over a meringue made of the stiffly beaten whites of the 2 eggs
and 3 tablespoonfuls of granulated sugar. Place in the oven
until the merange is a light fawn color and serve cold.

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AUNT SARAHWH’S BUTTER SCOTCH PIE

Boil together 1 cup brown sugar and 2 tablespoons butter
until a soft, wax-like consistency. Mix together 2 heaping tea-
spoons flour, yolk of 1 egg and 1 cup of milk. Beat until smooth;
stir this into the sugar and butter mixture and cook until thick.
Flavor with lemon or vanilla, pour, into baked crust and spread
over top the beaten white of 1 egg | to which has been added 1
tablespoon sugar and brown in oven.

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GREEN TOMATO MINCE MEAT

One peck of green tomatoes, chopped fine ; 3 lemons, 2 pounds
of seeded raisins, 5 pounds of granulated sugar, 1 cup of vinegar,
1 teaspoonful of cloves, 114 tablespoonfuls of nutmeg, 1
384 MARY AT THE FARM

tablespoonful of cinnamon. Cook tomatoes 334 hours, then
add the other ingredients and cook all together 30 minutes. A
small quantity of grated orange peel, finely minced citron, cider,
brandy or canned fruit juice may be added to improve the flavor
of the mince meat. Fill air-tight jars with the hot mixture and
screw on jar-tops. This mince meat may be prepared in season
when tomatoes are plentiful; is both good and cheap and is a
splendid substitute for old-fashioned mince meat.

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ORANGE MERINGUE (A PIE)

Into a bowl grate the yellow outside rind of a large, juicy
orange; add the juice and pulp, but not any of the tough part
enclosing sections. Add 1 tablespoonful of lemon juice, 1 cup
of granulated sugar, which had been beaten to a cream with 2
tablespoonfuls of butter, the yolks of 3 eggs, 2 large tablespoon-
fuls of corn starch, mixed smoothly with a little cold water, and
1 cup of boiling water. Cook all together until thickened and
when cool spread on a rather large pie-tin, lined with a baked
crust of superior pastry. Add to the stiffly beaten whites of 3
eggs 3 tablespoonfuls of pulverized sugar. Place meringue over
top of pie and place in oven until a light fawn color.

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GRANDMOTHER’S RECIPE FOR “MINCE MEAT”

The day preceding that on which mince meat is to be pre-
pared, boil 5 pounds of beef. To the well-cooked, finely-chopped
meat add 10 pounds of tart apples, chopped into coarse bits; 2
pounds of finely-chopped suet, 2 pounds of large blue raisins,
seeded; 2 pounds of dried, cleaned currants, % pound of finely-
shaved citron, 2 tablespoonfuls of cinnamon, 1 tablespoonful of
cloves, 1 tablespoonful of grated nutmeg, 1 small tablespoonful
of salt, 1 pint of baking molasses, 1 pint of brandy or cider
which had been boiled down. Mix all well together, add more
spices, if liked, also juice of 1 orange or lemon. Place all
ingredients in a large preserving kettle, allow the mixture to heat
through. Fill glass jars, seal and stand away until used. Add
more cider, should it be required, when baking pies.
AND BOOK OF RECIPES 385

“TWENTIETH CENTURY” MINCE MEAT

Two pounds lean beef (uncooked), chopped fine, 14 pound
beef suet, shredded.

Put the beef and suet in a large stone jar, pour over it 2/3
of a quart of whiskey. Let stand covered with a lid for a week,
then add 2 pounds large, seeded raisins, 2 pounds Sultana raisins,
2 pounds currants, % pound citron, juice and grated rind of 2
oranges and of 2 lemons, 1 teaspoonful salt, 1 tablespoon ground
cinnamon, 2 grated nutmegs, 14 teaspoon ground allspice, 1 pound
sugar. Let stand two weeks, then it is ready to use. When you
wish to bake pies take out as much of the mince meat as you
wish to use and add chopped apples, two parts of mince meat
to one part chopped apples, and add more sugar if not as sweet
as liked. If too thick, add a little sherry wine and water, mixed.
Fill bottom crust with some of the mixture, cover with top crust
and bake. There must be just enough liquor in the jar to cover
the meat, as that preserves it. This seems like a large quantity
of liquor to use, but much of the strength evaporates in baking, so
that only an agreeable flavor remains; that is, to those who like
liquor in mince meat; some people do not. Others there are who
think mince meat not good unless made with something stronger
than cider. Mince pies made by this recipe are excellent. This
recipe was given Mary by a friend, a noted housekeeper and
cook.

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A “DUTCH” RECIPE FOR PUMPKIN PIE

Line a medium-sized pie-tin with pastry. Cover the crust
thickly with thinly-sliced, uncooked pumpkin, cut in inch lengths.
Place on the pumpkin 1 tablespoonful of syrup molasses, 1 table-
spoonful of vinegar, 1 tablespoonful flour and sweeten with sugar
to taste, dust over the top a little ground cinnamon, cloves and
nutmeg; cover pie with a top crust and bake in a moderately hot
oven. When baked the pumpkin filling in the pie should resemble
sliced citron and the pie have somewhat the flavor of. green
tomato pie. (The vinegar may be omitted and the result will
be a very good pie.)
386 MARY AT THE FARM
MARY’S COCOANUT CUSTARD PIE

Line two medium-sized pie-tins with rich pastry and bake.
For the custard filling: 3 egg yolks, 2 cups granulated sugar, 1
quart of milk.

Cook all together, then add 1 tablespoonful of corn starch
and one of flour (moistened with a little cold water before add-
ing). Cook all together until the mixture thickens. Flavor with
one teaspoonful of vanilla. Allow the mixture to cool.

Grate one good-sized cocoanut, mix half of it with the custard
and fill into the two crusts. Spread over the tops of the two
pies the stiffly beaten whites of the three eggs to which you have
added a small quantity of sugar. Over this sprinkle the remaining
half of the grated cocoanut, stand in the oven a few minutes, until
top of pie is lightly browned.

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GRAPE PIE

Pulp the grapes. Place pulp in a stew-pan and cook a short
time. When tender mash pulp through a sieve to remove seeds.
Add skins to pulp. Add one scant cup of sugar and rounded
teaspoonful of butter. Line a pie plate with rich pastry, sprinkle
over one tablespoonful of flour. Pour in the grape mixture and
sift another tablespoonful of flour over the top of mixture and
cover with a top crust in which vents have been cut, to allow the
steam to escape, and bake in a hot oven. Allow two small cups
of grapes to one pie.

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SOUR CHERRY PIE

One quart of cherries, 4 cup of flour for juicy sour cherries,
(scant measure of flour), 114 cups sugar.

Pit the cherries, saving cherry juice. Mix together sugar
and flour and place about 1/3 of this on a pie-tin lined with
pastry. Fill with cherries and juice and sprinkle remaining sugar
and flour over. Bake with an upper crust, having vents cut in
to allow steam to escape.
AND BOOK OF RECIPES 387

AUNT SARAH’S STRAWBERRY PIE

Make a rich crust, line a pie-tin and fill with clean, hulled
strawberries. Allow one quart to each pie. Sweeten to taste;
sprinkle a generous handful of flour over the berries, having
plenty of flour around the inside edge of pie. Use % cup of flour
all together. Cut a teaspoonful of butter into small bits over top
of berries, cover with top crust with vents cut in to allow steam
to escape, pinch edges of crust together to prevent juice escaping
from pie, and bake.

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FLORENDINE PIE

To 2 apples, cooked soft and mashed fine (after having
been pared and cored) add the yolk of one egg (well beaten)
one minute before removing the cooked apple from the range.
Then add 1 small cup of sugar, a piece of butter the size of a
hickory nut, 1 teaspoonful of flour; flavor with either lemon or
vanilla. Line a pie-tin with rich pastry crust. Pour in the
mixture and bake in a quick oven. This makes a delicious old-
fashioned dessert.

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AUNT SARAH’S CHEESE CAKE

Prepare the following for one cheese cake, to be baked in a
pie-tin lined with pastry crust:

One heaping cup of rich, creamy “smier kase,” or cottage
cheese, was placed in a bowl, finely mashed with a spoon until
free from lumps. Then mixed smooth with 2 tablespoonfuls of
sweet milk, 1 tablespoonful of softened butter was added, a pinch
of salt, about 34 cup of sugar, 1% tablespoonfuls of flour (mea-
sure with an ordinary silver tablespoon). One large egg was:
beaten into the mixture when it was smooth and creamy, 1 cup
of milk was added. After adding all the different ingredients
the mixture should measure about 334 cups and should be very
thin. Pour the mixture into a pastry-lined pie-tin. This is one
of the most delicious pies imaginable, if directions given are
closely followed. Bake in a moderately hot oven until cheese cus-
tard is “set” and nicely browned on top, then allow the oven door
388 MARY AT THE FARM

to remain open about five minutes before removing the “pie,”
as I should call it, but Bucks County farmers’ wives, when
speaking of them, invariably say “cheese cakes.” Should the
housewife possess “smier kase,” not rich and creamy, use instead
of the one tablespoonful of sweet milk, one tablespoonful of
sweet cream.

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“FRAU SCHMIDT’S” LEMON PIE

Grated yellow rind and juice of one lemon, 1 cup of sugar,
1 cup of molasses, 1 egg, butter, size of a walnut; 1 tablespoonful
of corn starch, 34 cup of water. Cream together the butter,
sugar and egg, add the corn starch moistened with a little cold
water, add grated rind and juice of one lemon, molasses, and
lastly add water. Cook all ingredients together. When cool
filt 2 or 3 small pie-tins lined with rich pastry; cover with top
crust and bake.

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PICKLES—SPICED CUCUMBERS

24 medium-sized cucumbers.
6 medium-sized onions.
3 red peppers.
3 green peppers.

Pare cucumbers, then cut in inch lengths. Slice onions and
peppers quite thin. Place all in a large earthenware bowl and
sprinkle over about % cup of table salt; mix all well together,
let stand four or five hours, when place in a colander; cover with
a plate and drain off all the salt water possible or squeeze through
a cheese-cloth bag.

Boil together for 10 minutes the following: 1 quart of vine-
gar, 1 tablespoonful of cloves, 1 teaspoonful of turmeric powder
(dissolved in a little of the vinegar) and 1 scant cup of sugar.
Add the cucumbers, peppers and onions to the hot vinegar. Let
come to a boil and allow all to boil two minutes, then place in
sterilized jars and seal.
AND BOOK OF RECIPES 389.

MIXED SAUCE TO SERVE WITH MEATS

Yolks of 4 eggs.

Y4 cup sugar.

1 tablespoonful mixed yellow mustard.

1 tablespoonful olive oil.

1 teaspoonful salt.

1 tablespoonful vinegar with flavor of peppers.

Thin with vinegar and boil until thick. Add 1 teaspoonful
of grated horseradish.

To flavor vinegar cover finely-cut green and red peppers with
vinegar and allow all to stand about 24 hours, then strain and use
the vinegar.

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PEPPER RELISH

Chop fine 12 sweet red peppers, 12 sweet green peppers and
8 small onions. Put all in a bowl and cover with boiling water
and let stand five minutes. Drain off, cover again with boiling
water and let stand ten minutes. Then place in an agate colander
or muslin bag and let drain over night. The following morning

add 1 quart of good sour vinegar, 114 cups sugar, 2 even tea-.

spoonfuls salt and boil 20 minutes. While hot fill air-tight jars.
This is excellent.

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PICKLED RED CABBAGE

Shred red cabbage, not too fine, and sprinkle liberally with
salt. Stand im a cool place 24 hours. Then press all moisture from
the cabbage, having it as dry as possible; stand the earthen bowl
containing the cabbage in the sun for a couple of hours. Take
a sufficient quantity of vinegar to cover the cabbage. A little
water may be added to the vinegar if too sour. Add 1 cup of
sugar to a gallon of vinegar and a small quantity of celery seed,
pepper, mace, allspice and cinnamon. Boil all about five minutes
and pour at once over the cabbage. The hot vinegar will restore
the bright red color to the cabbage. Keep in stone jars.
390 MARY AT THE FARM

MUSTARD PICKLES

24 cucumbers, 1 quart of small onions, 6 peppers, 2 heads
of cauliflower, 4 cups of sugar, or less; celery or celery seed, 3
quarts of good vinegar, 14 pound of ground yellow mustard, 1
tablespoonful turmeric powder, 34 cup of flour.

The seeds were removed from the cucumbers and cucumbers
were cut in inch-length pieces, or use a few medium-sized cucum-
bers cut in several pieces and some quite small cucumbers. (The
quantity of cucumbers when measured should be the same as
if the larger ones had been used.) On quart of small whole
onions, 6 peppers, red, green and yellow, two of each, cut in small
pieces. Place all together in an agate preserving kettle and let
stand in salt water over night. In the morning put on the range,
the vegetables in agate kettle, let boil a few minutes, then drain
well. Take three quarts of good vingar, 4 cups of sugar, if liked
quite sweet ; 2 teaspoons of either celery seed or celery cut in small
pieces. Put the vinegar, sugar and celery in a preserving kettle,
stand on stove and let come to a boil; then add the other ingred-
ients. When boiling have ready a half pound of ground mustard,
3%4 cup of flour, 1 tablespoon of turmeric powder, all mixed to
a smooth paste with a little water. Cook until the mixture thickens.
Add all the other ingredients and boil until tender. Stir frequently
to prevent scorching. Can while hot in glass air-tight jars.

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AUNT SARAH’S CUCUMBER PICKLES

Always use the cucumbers which come late in the season
for pickles. Cut small green cucumbers from vine, leaving a
half-inch of stem. Scrub with vegetable brush, place in a bowl
and pour over a brine almost strong enough to float an egg; 34
cup of salt to seven cups of cold water is about the right propor-
tion. Allow them to stand over night in this brine. Drain off
salt water in the morning. Heat a small quantity of the salt
water and pour over small onions which have been ‘‘skinned.”
Use half the quantity of onions you have of cucumbers, or less.
Allow the onions to stand in hot salt water on back of range a
short time. Heat 1 cup of good sharp cider vinegar, if too sour,
add % cup of water, also add 1 teaspoonful of sugar, a couple
AND BOOK OF RECIPES 391

of whole cloves; add cucumbers and onions (drained from salt
water, after piercing each cucumber several times with a,silver
fork). Place a layer at a time in an agate stew-pan containing
hot vinegar. Allow them to remain a few minutes until heated
through, when fill heated glass jars with cucumbers and onions;
pour hot vinegar over until jars are quite full. Place rubbers
on jars and screw on tops. These pickles will be found, when
jars aré opened in six months’ time, almost as crisp and fine as
when pickles are prepared, when taken fresh from the vines in
summer. Allow jars to stand 12 hours, when screw down tops
again. Press a knife around the edge of jar tops before standing
away to be sure the jars are perfectly air-tight.

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“ROT PFEFFERS” FILLED WITH CABBAGE

Cut the tops from the stem end of twelve sweet (not hot)
red peppers or “rot pfeffers,” as Aunt Sarah called them. Care-
fully remove seeds, do not break outside shell of peppers. Cut
one head of cabbage quite fine on a slaw-cutter ; add to the cabbage
1 even tablespoonful of fine salt, 2 tablespoonfuls of whole yellow
mustard seed (a very small amount of finely shredded, hot, red
pepper may be added if liked quite peppery). Mix all together
thoroughly, fill peppers with this mixture, pressing it rather tightly
into the shells; place tops on pepper cases, tie\down with cord.
Place upright in stone jar, in layers; cover with cold vinegar.
If vinegar is very strong add a small quantity of water. Tie
heavy paper over top of jar and stand away in a cool place until
used. These may be kept several months and will still be good
at the end of that time.

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AN OLD RECIPE FOR SPICED PICKLES

500 small cucumbers. 2 oz. of allspice.

3 gallons vinegar. Y% pound of black peppe:.
3 quarts salt. 1 oz. cloves.

6 ounces of alum. Horseradish to flavor.

Add sugar according to strength of vinegar. Place cucum-
392. MARY AT THE FARM

bers and pieces of horseradish in alternate layers in a stone jar,

then put salt over them and cover with boiling. water. Allow
pickles to stand 24 hours in this brine, then pour off brine and
wash pickles in cold water. Boil spices and vinegar together and
pour over the pickles. In two weeks they will be ready to use.
Pickles made over this recipe are excellent.

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AUNT SARAH’S RECIPE FOR CHILI SAUCE

18 large red tomatoes.

10 medium-sized onions.

10 sweet peppers (green or red).
1 cup sugar.

3 scant tablespoonfuls salt.

14 cups vinegar (cider vinegar).

Tie in a small cheese cloth bag the following:

1 large teaspoonful whole allspice.
1. large teaspoonful whole cloves.
About the same quantity of stick cinnamon.

Chop tomatoes, onions and peppers rather finely ; add vinega:,
sugar and salt and the bag of spices and cook slowly about 214
hours. Fill air-tight glass jars with the mixture while hot. This
is a particularly fine recipe of Aunt Sarah’s.

This quantity will fill five pint jars. Canned tomatoes may
be used when fresh ones are not available.

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TOMATO CATSUP

1%4 peck ripe tomatoes, washed and cut in small pieces;
also four large onions, sliced. Stew together until tender enough
to mash through a fine sieve, reject seeds. This quantity of
tomato juice should, when measured, be about four good quarts.
Put tomato juice into a kettle on range, add one pint of vinegar,
1% teaspoon cayenne pepper, 114 tablespoons sugar, 114 table-
spoons salt; place in a cheese cloth bag 1 ounce of whole black
pepper, 1 ounce whole cloves, 1 ounce allspice, 1 ounce yellow

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AND BOOK OF RECIPES 393

mustard seed and add to catsup. Boil down one-half. Bottle
and seal while boiling hot. Boil bottles and corks before bottling
catsup. Pour melted sealing-wax over corks to make them air-
tight, unless self-sealing bottles are used.

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PICKLED BEETS

One cup of sharp vinegar, 1 cup of water, 2 tablespoonfuls
of sugar, 8 whole cloves and a pinch of black, and one of red
pepper. Heat all together and pour over beets which have been
sliced after being boiled tender and skins removed, and pack in
glass jars which have been sterilized and if jars are air-tight
these keep indefinitely.

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MARMALADES, PRESERVES AND CANNED FRUITS

Young housewives, if they would be successful in “doing up
fruit,” should be very particular about sterilizing fruit jars, both
tops and rubbers, before using. Heat the fruit to destroy all
germs, then seal in air-tight jars while fruit is scalding hot. Allow
jars of canned fruit or vegetables to stand until perfectly cold.
Then, even should you think the tops perfectly tight, you will
probably be able to give them another turn. Carefully run the
dull edge of a knife blade around the lower edge of jar cap
to cause it to fit tightly. This flattens it close to the rubber,
making it air-tight.

To sterilize jars and tops, place in a pan of cold water, allow
water to come to a boil and stand in hot water one hour.

For making jelly, use fruit, under-ripe. It will jell more
easily, and, not being as sweet as otherwise, will possess a finer
flavor. For jelly use an equal amount of sugar to a pint of
juice. The old rule holds good—a pound of sugar to a pint of
juice. Cook fifteen to twenty minutes. Fruit juice will jell more
quickly if the sugar is heated in the oven before being added.

For preserving fruit, use about 34 of a pound of sugar to 1
pound of fruit and seal in air-tight glass jars.

For canning fruit, use from 1/3 to 4 the quantity of sugar

that you have of fruit.
25
394 MARY .AT THE FARM

When making jelly, too long cooking turns the mixture into
a syrup that will not jell. Cooking fruit with sugar too long a
time causes fruit to have a strong, disagreeable flavor.

Apples, pears and peaches were pared, cut in quarters and
dried at the farm for Winter use. Sour cherries were pitted, dried
and placed in glass jars, alternately with a sprinkling of granulated
sugar. Pieces of sassafras root were always placed with dried
apples, peaches, etc.

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“FRAU” SCHMIDT’S RECIPE FOR APPLE BUTTER

For this excellent apple butter take 5 gallons of cider, 1
bucket of “Schnitz” (sweet apples were always used for the
“Schnitz”), 214 pounds of brown sugar and 1 ounce of allspice.
The cider should be boiled down to one-half the original quantity
before adding the apples, which had been pared and cored. Cider
for apple butter was made from sweet apples usually, but if
made from sour apples 4 pounds of sugar should be used. The
apple butter should be stirred constantly. When cooked sufficiently,
the apple butter should look clear and be thick as marmalade
and the cider should not separate from the apple butter. Frau
Schmidt always used “Paradise” apples in preference to any
other variety of apple for apple butter.

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CRANBERRY SAUCE

A delicious cranberry sauce, or jelly, was prepared by “Aunt
Sarah” in the following manner: Carefully pick over and wash.
1 quart of cranberries, place in a stew-pan with 2 cups of water;
cook quickly a few moments over a hot fire until berries burst
open, then crush with a potato-masher. Press through a fine sieve
or a fruit press, rejecting skin and seeds. Add 1 pound of sugar
to the strained pulp in the stew-pan. Return to the fire and cook
two or three minutes only. Long, slow cooking destroys the fine
flavor of the berry, as does brown sugar. Pour into a bowl, or
mold, and place on ice, or stand in a cool place to become cold
before serving, as an accompaniment to roast turkey, chicken or
deviled oysters.
AND BOOK OF RECIPES 395

PRESERVED “YELLOW GROUND CHERRIES”

Remove the gossamer-like covering from small yellow
“ground cherries” and place on range in a stew-pan with sugar.
(Three-fourths of a pound of sugar to one pound of fruit.) Cook
slowly about 20 minutes, until the fruit looks clear and syrup is
thick as honey. Seal in pint jars.

These cherries, which grow abundantly in many town and
country gardens without being cultivated, make a delicious pre-
serve and a very appetizing pie may be made from them also.

Aunt Saarh said she preferred these preserved cherries to
strawberries.

Frau Schmidt preferred the larger “purple” ground cherries,
which, when preserved, greatly resembled “Guava” jelly in flavor.

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“WUNDERSELDA” MARMALADE

This was composed of 2 quarts of the pulp and juice com-
bined of ripe Kieffer pears, which had been pared and cored.
(Measured after being run through a food chopper.) The grated
yellow rind and juice of five medium-sized tart oranges, and
6% cups granulated sugar. Cook all together about forty minutes,
until a clear amber colored marmalade. Watch closely and stir
frequently, as the mixture scorches gasily. This quantity will
fill about twenty small jelly tumblers. If the marmalade is to
be kept some time, it should be put into air-tight glass jars.

The recipe for this delicious jam was original with the Pro-
fessor’s wife, and Fritz Schmidt, being particularly -fond of the
confection, gave it the name “Wunderselda,” as he said “’twas
not ‘served often.’ ”

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BOO KE XD

AUNT SARAH’S SPICED PEARS

Bartlett pears may be used, pared and cut in halves and core
and seeds removed, or small sweet Seckel pears may be pared,
left whole, allow stems to remain, weigh, and to 7 pounds of
either variety of pear take one pint of good cider vinegar, 3 pounds
396 MARY AT THE FARM

granulated sugar, ‘a small cheese cloth bag containing several
tablespoonfuls of whole cloves and the same amount of stick cin-
namon, broken in pieces; all were placed in a preserving kettle
and allowed to come to a boil. Then the pears were added and
cooked until tender. The fruit will look clear when cooked
sufficiently. Remove from the hot syrup with a perforated spoon.
Fill pint glass jars with the fruit. Stand jars in a warm oven
while boiling syrup until thick as honey. Pour over fruit, in jars,
and seal while hot.

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PEACH MARMALADE

Thinly pare ripe peaches. Cut in quarters and remove pits.
Place peaches in a preserving kettle with %4 cup of water; heat
slowly, stirring occasionally. When fruit has become tender mash
not too fine and to every three pounds of peaches (weighed
before being cooked) allow 11% pounds of granulated sugar. Cook
sugar and fruit together about three-quarters of an hour, stirring
frequently, until marmalade looks clear. Place in pint glass, air-
tight jars. Aunt Sarah always preferred the “Morris White,” a
small, fine flavored, white peach, which ripened quite late in the
fall, to any other variety from which to make preserves and
marmalade. .

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AUNT SARAH’S GINGER PEARS

4 pounds of fruit. 4 pounds of sugar.
2 lemons, 1 cup water.
4 pound of ginger root.

Use a hard, solid pear, not over ripe. Pare and core the
fruit and cut into thin slivers. Use juice of lemons and cut the
lemon rind into long, thin strips. Place all together in preserving
kettle and cook slowly one hour, or until the fruit looks clear.
Should the juice of fruit not be thick as honey, remove fruit and
cook syrup a short time, then add fruit to the syrup. When
heated through, place in pint jars and seal. This quantity will
fill four pint jars and is a delicious preserve.
AND BOOK OF RECIPES 397

PEAR AND PINEAPPLE MARMALADE

2 ripe pineapples.
4 quarts Kieffer pears.
4 pounds granulated sugar.

Both pears and pineapples should be pared and eyes removed
from the latter. All the fruit should be run through food-chopper,
using all the juice from fruit. Mix sugar with fruit and juice and
cook, stirring constantly until thick and clear. (Watch closely,
as this scorches easily if allowed to stand a minute without stir-
ring.) Pour into glass pint jars and seal while hot. Any variety
of pear may be used, but a rather hard, solid pear is to be pre-
ferred. A recipe given Mary which she found delicious.

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GRAPE BUTTER

Separate pulp and skins of grapes. Allow pulp to simmer
until tender, then mash through a sieve and reject seeds. Add
pulp to skins. Take 4% pound of sugar to one pound of fruit.
Cook until thick, seal in air-tight jars.

CANNED SOUR CHERRIES FOR PIES

Pit cherries and cover with cold water and let stand over
night. Drain in the morning. To 6 heaping cups of pitted cher-
ries take 2 level cups of sugar, 14 cup water. Put all together
into stew-pan on range, cook a short time, then add 1 teaspoonful
of corn starch mixed with a little cold water and stir well
through the cherries; let come to a boil, put in jars and seal.
This quantity fills five pint jars. This is the way one country
housekeeper taught Mary to can common sour cherries for pies
and she thought them fine.

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CANDIED ORANGE PEEL

Cut orange peel in long, narrow strips, cover with cold
water and boil 20 minutes. Pour off water, cover with cold
water and boil another 20 minutes, then drain and take equal
weight of peel and sugar. Let simmer 1 hour, then dip slices in
granulated sugar. Stand aside.to cool.
398 MARY AT THE FARM

AUNT SARAH'S “CHERRY MARMALADE”

Pitted, red sour cherries were weighed, put through food-
chopper, and to each pound of cherries and juice add 34 pound
of granulated sugar. Cook about 25 minutes until syrup is thick
and fruit looks clear. Fill marmalade pots, cover with parafine
when cool, or use pint glass jars and seal. One is sure of fruit
keeping if placed in air-tight jars.

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AUNT SARAH’S QUINCE HONEY

Pour 1 quart of water, good measure, in an agate stew-
pan on the range with three pounds of granulated sugar. When
boiling add 3 large, grated quinces, after paring them. Grate all
but the core of quinces. Boil from 20 to 25 minutes, until it
looks clear. Pour into tumblers. When cold, cover and stand
away until used.

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PICKLED PEACHES

Twelve pounds of peaches,.1 quart of vinegar, 3 pounds
brown sugar. Rub the fuzz from the peaches. Do-not pare them.
Stick half a dozen whole cloves in. each peach.“Add spices to
taste, stick-cinnamon, whole cloves and mace. Put spices in a
small cheese cloth bag and do not remove the bag, containing
spices, when putting away the peaches. Scald sugar, vinegar and
spices together and pour over the peaches. Cover closely and
stand away. Do this twice, one day between. The third time
place all together in a preserving kettle. Cook a few minutes,
then place fruit in jars, about three-quarters filled. ‘Boil down
the syrup until about one-quarter has boiled away, pour over the
peaches, hot, and seal in air-tight jars. This is an old and very
good recipe used by “Aunt Sarah” many’ years.

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‘CURRANT JELLY

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Always pick currants for jelly ibefore they are “dead ripe,”
AND: BOOK OF RECIPES 399

and never directly after a shower of rain. Wash and pick over
and stem currants. Place in a preserving kettle five pounds of
currants and ¥% cup of water; stir until heated through, then mash
with a potato masher. Turn into a jelly bag, allow to drip, and
to every pint of currant juice add one pound of granulated sugar;
return to preserving kettle. Boil twenty minutes, skim carefully,
pour into jelly glasses. When cold cover tops of glasses with
melted parafine.

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PINEAPPLE HONEY

Pineapple honey was made in a similar manner to quince
honey, using one large grated pineapple to one quart of cold water
and three pounds of sugar. Boil 20 minutes.

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PRESERVED PINEAPPLE

Pare the pineapples, run through: a food choppet, weigh
fruit, and to every pound of fruit add three- -quarters of a pound
of sugar. Mix sugar | and fruit together and stand in a cool place
over night. In the morning cook until fruit is tender and syrup
clear; skim top of fruit carefuily; fill jars and seal.’

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GRAPE CONSERVE

Wash and drain ten pounds of ripe grapes, separate the
skins from the pulp, stew pale until soft, mash through a sieve,
reject seeds. “ "y

Place pulp and skins in a preserving kettle, adda Half potind
of seeded raisins and juice and pulp of 4 orariges. ° “Measure
and add to every quart of this 34 of a quart’ of sugar. Cook
slowly, until the consistency of jam. A cup of coarsely- chopped
walnut ‘meats ‘may''be added, if liked, a few minutes before
removing jam.from:the range. Fill pint jars‘and seal.
400 MARY AT THE FARM

MARY’S RECIPE FOR RHUBARB JAM

Skin and cut enough rhubarb in half-inch pieces to weigh
three pounds. Add ¥% cup cold water and 2 pounds of granulated
sugar, and the grated yellow rind and juice of 2 large oranges.
Cook all together, stirring occasionally to prevent scorching, a
half hour, or until clear. This is a delicious jam.

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APPLE SAUCE

When making apple sauce, cut good, tart apples in halves
after paring them, cut out the cores, then cook, quickly as possible,
in half enough boiling water to cover them. Cover the stew-
pan closely. This causes them to cook more quickly, and not
change color. Watch carefully that they do not scorch. When
apples are tender, turn into sieve. Should the apples be quite
juicy and the water drained from the apples measure a half pint,
add a half pound of sugar, cook 15 or 20 minutes, until it jells,
and you have a glass of clear, amber-colored jelly. Add 1 tea-
spoonful of butter and sugar to taste to the apple sauce, which
has been mashed through the sieve. Apple sauce made thus
should be almost the color of the apples before cooking. If the
apple sauce is not liked thick, add some of the strained apple
juice instead of making jelly; as some apples contain more juice
than others.

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RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT)

Cut rhubarb into small pieces, put in stew-pan with just
enough water to prevent sticking fast. When cooked tender,
mash fine with potato masher, and to three cups of rhubarb, mea-
sured before stewing, add 1 cup of granulated sugar, also 1 dozen
almonds which had been blanched and cut as fine as possible, and
stewed until tender, then added to hot rhubarb and sugar. Cook
all together a short time. Serve either hot or cold. A large
quantity may be canned for Winter use.

The addition of almonds gave, the marmalade a delicious
flavor. A good marmalade may be made by adding the juice and
AND BOOK OF RECIPES 401

thinly shaved outside peel of several lemons to rhubarb. Put all
together in kettle on range with sugar. Cook over a slow fire
until proper consistency. Turn into jars and leave uncovered
until day following, when cover and seal air-tight.

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GRAPE FRUIT MARMALADE

For this marmalade take 1 large grape fruit, 2 large oranges
and 1 lemon. After thoroughly washing the outside of fruit, slice
all as thinly as possible, rejecting the seeds. Measure and add
three times as much water as you have fruit. Let all stand over
night. The next morning boil 15 minutes, stand over night again,
in a large bowl or agate preserving kettle. The next morning
add 1 pound (scant measure) of sugar to each pint of the mix-
ture and boil until it jells. This is delicious if you do not object
to the slightly bitter taste of the grape fruit. Put in tumblers,
cover closely with paraffin. This quantity should fill 22 tumblers,
if a large grape fruit is used.

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“ORANGE MARMALADE

Slice whole oranges very thin and cut in short pieces after
washing them. Save the seeds. To each pound of sliced oranges
add 3 pints of cold water and let stand 24 hours. Then boil all
together until the chipped rinds are tender. All the seeds should
be put in a muslin bag and boiled with the oranges. Allow all to
stand together until next day, then remove the bag of seeds, and
to every pound of boiled fruit add a half pound of sugar. Boat
continuously, stirring all the time, until the chips are quite cleat
and the syrup thick as honey on being dropped on a cold dish.
The grated rind and juice of 2 lemons will improve the taste of
marmalade if added at last boiling. When cooked sufficiently
the marmalade should be clear. Pour at once into glass jars and
cover closely.

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CHERRY RELISH

After sour cherries have been pitted, weigh them and cover
402 MARY AT THE FARM

with vinegar and let. stand 24 hours. Take from the vinegar
and drain well, then put into stone crocks in layers, with sugar,
allowing 1 pound of sugar to 1 pound of cherries. Stir twice
each day for ten days, then fill air-tight jars and put away for
Winter use. These are an excellent accompaniment to a roast of
meat.

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CANNED PEACHES

When canning peaches make a syrup composed of 1 cup
of sugar to 2 cups of water.

Place in preserving kettle and when sugar has dissolved cook
thinly pared peaches, either sliced or cut in halves, in the hot
syrup until clear, watching closely that they do not cook too soft.
Place carefully in glass jars, pour hot syrup over and seal in
jars. : ‘ ir

. Aunt Sarah also, occasionally, used a wash-boiler in which to
can fruit. She placed in it a rack made of small wooden strips ‘to
prevent the jars resting on the bottom of the boiler; filled the jars
with uncooked fruit or vegetables, poured over the jars of fruit
hot syrup and over the vegetables poured water, placed the jars,
uncovered, in the boiler; water should cover about half the height
of jars. Boil until contents of jars are cooked, add boiling syrup
to fill fruit jars and screw the tops on tightly.

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PEAR CONSERVE

Use 5 pounds of pears, not too soft or over-ripe, cut like
dice. -Cover with water and boil until tender, then add 5 pounds
of sugar. Peel 2 oranges, cut in dice-the night before using; let
diced orange peel stand, covered with cold water until morning.
Then cook until orange peel is tender. Add this to the juice and
pulp of the two oranges. Add. one pound of seeded raisins and
cook all together until thick honey. Put in glass jars and seal. —

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LEMON HONEY

.The juice of 3 lemons, mixed with 3 cups of sugar. Add 3
AND BOOK OF RECIPES 403

eggs, beating 1 in at a time. Add 2 cups of water and 2 table-
spoonfuls of butter. Cook all together 20 minutes until thick as
honey.

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CANNED STRING BEANS

Aunt Sarah used no preservative when canning beans. She
gathered the beans when quite small and tender, no thicker than
an ordinary lead-pencil, washed them thoroughly, cut off ends
and packed them into quart glass jars, filled to overflowing with
cold water. Placed jar tops on lightly, and stood them in wash
boiler in the bottom of which several boards had been placed.
Filled wash boiler with luke warm water about two-thirds as
high as tops of jars, cooked continuously three to four hours after
water commenced to boil. Then carefully lifted jars from wash
boiler, added boiling water to fill jars to overflowing, screwed on
cover and let stand until perfectly cold, when give jar tops another
turn with the hand when they should be air-tight. A good plan is
to run the dull edge of a knife around the outer edge of the jar
to be sure it fits close to the rubber, and will not admit air. Beans
canned in this manner should keep indefinitely. .

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PRESERVED “GERMAN PRUNES” OR PLUMS

. After washing fruit, piece each plum several times with a
silver fork, if plums be preserved whole. This is not necessary if
pits are removed, Weigh fruit and to each pound of plums take
about 34 pound of granulated sugar. Place alternate layers of
plums and sugar in a preserving kettle, stand on the back of
range three or four hours, until sugar has dissolved, then draw
kettle containing sugar and plums to front of range and boil 20
minutes. Remove scum which arises on top of boiling syrup.
Place plums in glass jars, pour boiling syrup over and seal.

A good rule is about four pounds of sugar to five pounds of
plums.

Should plums cook soft in less than 20 minutes, take from
syrup with a perforated skimmer, place in jars, and cook syrup
until as thick as honey; then pour over fruit and seal up jars.
404 MARY AT THE FARM

BUCKS COUNTY APPLE BUTTER

A genuine old-fashioned recipe for apple butter, as “Aunt
Sarah” made it at the farm. A large kettle holding about five
gallons was filled with sweet cider. This cider was boiled down
to half the quantity. The apple butter was cooked over a wood
fire, out of doors. The cider was usually boiled down the day
before making the apple butter, as the whole process was quite a
lengthy one. Fill the kettle holding the cider with apples, which
should have been pared and cored the night before at what
country folks call an “apple bee,” the neighbors assisting to
expedite the work. The apples should be put on to cook as early
in the morning as possible and cooked slowly over not too hot a
fire, being stirred constantly with a long-handled “stirrer” with
small perforated piece of wood on one end. There is great
danger of the apple butter burning if not carefully watched and
constantly stirred. An extra pot of boiling cider was kept near,
to add to the apple butter as the cider boiled away. If cooked
slowly, a whole day or longer will be consumed in cooking. When
the apple butter had almost finished cooking, about the last hour,
sweeten to taste with sugar (brown sugar was frequently used).
Spices destroy the true apple flavor, although Aunt Sarah used
sassafras root, dug from the near-by woods, for flavoring her
apple butter, and it was unexcelled. The apple butter, when
cooked sufficiently, should be a dark rich color, and thick like
marmalade, and the cider should not separate from it when a
small quantity is tested on a saucer. An old recipe at the farm
called for 32 gallons of cider to 8 buckets of cider apples, and to
40 gallons of apple butter 50 pounds of sugar were used. Pour
the apple butter in small crocks used for this purpose. Cover the
top of crocks with paper, place in dry, cool store-room, and the
apple butter will keep several years. In olden times sweet apples
were used for apple butter, boiled in sweet cider, then no sugar
was necessary. Small brown, earthen pots were used to keep this
apple butter in, it being only necessary to tie paper over the top.
Dozens of these pots, filled with apple butter, might have been
seen in Aunt Sarah’s store-room at the farm at one time.

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CANNED TOMATOES

When canning: red tomatoes select those which ripen early
AND BOOK OF RECIPES 405

in the season, as those which ripen later are usually not as sweet.
Wash the tomatoes, pour scalding water over, allow them to stand
a short time, when skins may be easily removed. Cut tomatoes in
several pieces, place over fire in porcelain-lined preserving kettle,
and cook about 25 minutes, or until an orange-colored scum rises
to the top. Fill perfectly clean sterilized jars with the hot tomatoes,
fill quickly before they cool. Place rubber and top on jar, and
when jars have become perfectly cold (although they may, appar-
ently, have been perfectly air-tight), the tops should be given
another turn before standing away for the Winter; failing to do
this has frequently been the cause of inexperienced housewives’
ill success when canning tomatoes. Also run the dull edge of a
knife blade carefully around the top of jar, pressing down the
outer edge and causing it to fit more closely. Aunt Sarah seldom
lost a jar of canned tomatoes, and they were as fine flavored as
if freshly picked from the vines. She was very particular about
using only new tops and rubbers for her jars when canning
tomatoes. If the wise housewife takes these precautions, her
canned tomatoes should keep indefinitely. Aunt Sarah allowed
her jars of tomatoes to stand until the day following that on
which the tomatoes were canned, to be positively sure they were
cold, before giving the tops a final turn. Stand away in a dark
closet.

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EUCHERED PEACHES

Twelve pounds of pared peaches (do not remove pits), 6
pounds of sugar and 1 gill of vinegar boiled together a few
minutes, drop peaches into this syrup and cook until heated
through, when place peaches in air-tight jars, powr hot syrup over
and seal.

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AUNT SARAH’S METHOD OF CANNING CORN

Three quarts of sweet corn cut from the cob, .1 cup of sugar,
34 cup of salt and 1 pint of cold water. Place these ingredients
together in a large bowl; do this early in the morning and allow
to stand until noon of the same day; then place all together in
a preserving kettle on the range and cook twenty minutes. Fill
406 MARY AT THE FARM

glass jars which have been sterilized. ‘The work of filling should
be done as expeditiously as possible; be particular to have jar-
tops screwed on tightly. When jars have become cool give tops
another turn, to be positive they are air-tight before putting.away
for the Winter. When preparing this canned corn for the table,
drain all liquid from the corn when taken from the can, pour
cold water over and allow to stand a short time on the range until
luke-warm. Drain and if not too salt, add a small quantity of
fresh water, cook a few minutes, season with butter, add a couple
tablespoonfuls of sweet milk; serve when hot. This canned corn
possesses the flavor of corn freshly cut from the cob. Sarah
Landis had used this recipe for years and ‘twas seldom she lost
a can,

2
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DRIED SWEET CORN

In season when ears of sweet corn are at their best for cook-
ing purposes, boil double the quantity necessary for one meal, cut
off kernels and carefully scrape remaining pulp from cob. Spread
on agate pans, place in a hot oven a short time (watch closely)
and allow it to remain in a cooled oven over night to dry. When
perfectly dry place in bags for use later in the season.

When the housewife wishes to prepare dried corn for the
table, one cup of the dried corn should be covered with cold water
and allowed to stand until the following day, when place in a
‘stew-pan on the range and simmer slowly several hours; add %
teaspoonful of sugar, 1 tablespoonful of butter, salt and pepper.
This corn Aunt Sarah considered sweeter and more wholesome
than canned corn and she said “No preservatives were used in
keeping it.”

When chestnuts were gathered in the fall of the year, at the
farm, they were shelled as soon as gathered, then dried and stored
away for use in the Winter. Aunt Sarah frequently cooked
together an equal amount of chestnuts and dried corn; the com-
bination was excellent. The chestnuts were soaked in cold water
‘over night.

The brown skin of the chestnuts may be readily removed
after being covered with boiling water a ‘short time.
AND BOOK OF RECIPES 407

PRESERVED CHERRIES

Aunt Sarah’s preserved cherries were fine, and this was her
way of preparing them: She used 1 pound of granulated sugar
to 1 quart of pitted cherries. She placed the pitted cherries
ona large platter and sprinkled the sugar over them. She allowed
them to stand several hours until the cherries and sugar formed
a syrup on platter. She then put cherries, sugar and juice all
together in a preserving kettle, set on range, and cooked 10
minutes. She then skimmed out the cherries and boiled the
syrup 10 minutes longer, then returned the cherries to syrup. Let
come to a boil. She then removed the kettle from the fire, spread
all on a platter and let it stand'in the hot sun two successive
days, then put in glass air-tight jars or in tumblers and covered
with paraffin. A combination of cherries and strawberries pre-
served together is fine, and, strange to say, the flavor of straw-
berries predominates.

A fine flavored preserve is also made from a combination of
cherries and pineapple.

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FROZEN DESSERTS—AUNT SARAH'S FROZEN “FRUIT CUSTARD”

One tablespoonful of granulated gelatine soaked in enough
milk to cover. Place 2 cups of sugar and 34 cup of milk in a
stew-pan on the range and boil until it spins a thread; that is,
when a little of the syrup is a thread-like consistency when
‘dripped from a spoon. Allow it to cool. Add dissolved gelatine
and 1 quart of sweet cream. One box of strawberries, or the
‘same amount of any fruit liked, may be added to the mixture;
freeze as ordinary ice cream.

This dessert as prepared by Aunt Sarah was delicious as any
ice cream and was used by her more frequently than any other
‘recipe for a frozen dessert.

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SHERBET

Frau Schmidt gave Mary this simple recipe for making any
-variety of sherbet:
408 MARY AT THE FARM

2 cups of sugar.

1 tablespoonful of flour, mixed with the sugar and boiled with
1 quart of water; when cold, add

1 quart of any variety of fruit.

Freeze in same manner as when making ice cream.

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ICE CREAM—A SIMPLE RECIPE GIVEN MARY

When preparing this ice cream Mary used the following:
Three cups of cream and 1 cup of milk, 1 egg and 1 cup of
pulverized sugar (were beaten together until light and creamy).
This, with 1 teaspoonful of vanilla flavoring, was added to the
milk and cream. The cream should be scalded in warm weather.
The egg and sugar should then be added to the scalded milk and
cream, stirring them well together. When the mixture has cooled,
strain it into the can of the freezer. Three measures of cracked
ice to one of salt should be used. The ice and salt, well-mixed,
were packed around the freezer. The crank was turned very slowly
the first ten minutes, until the mixture had thickened, when it was
turned more rapidly until the mixture was frozen.

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FRAU SCHMIDT’S ICE CREAM

This recipe for ice cream is simple and the ice cream is
good. A boiled custard was prepared, consisting of 1 quart of
milk, 4 eggs, between 3 and 4 cups of granulated sugar. When the
custard coated the spoon she considered it cooked sufficiently.
Removed from the fire. When cold she beat into the custard 1
quart of rich cream and 1 teaspoonful of vanilla, turned the
mixture into the freezer, packed outside tub with-ice and salt.
It was frozen in the ordinary manner.

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MAPLE PARFAIT

For this rich, frozen dessert Mary beat 4 eggs lightly, poured
slowly over them 1 cup of hot maple syrup, cooked in a double
boiler, stirring until very thick. She strained it, and when cold
AND BOOK OF RECIPES 409

added 1 pint of cream. She beat all together, poured into a mold,
packed the mold in ice and salt and allowed it to stand 3 hours.
This is a very rich frozen dessert, too rich to be served alone.
It should be served with lemon sherbet or frozen custard with a
lemon flavoring, as it is better served with a dessert less rich and
sweet.

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ICE CREAM MADE BY BEATING WITH PADDLE

This recipe for a delicious and easily prepared ice cream
was given Mary by a friend living in Philadelphia and is not
original. She found the ice cream excellent and after having
tried the recipe used no other. A custard was made of 1 quart of
scalded milk, 6 eggs, 3 cups of sugar. The eggs were beaten light,
then sugar was added, then the hot milk was poured over and
all beaten together. She put all in a double boiler and stirred
about ten minutes, until thick and creamy. A small pinch of
soda was added to prevent curdling. When the custard was
perfectly cold she stirred in three cups ‘of sweet, cold cream,
flavored with either vanilla or almond flavoring, and beat all
together five minutes, then turned the mixture into the freezer,
packed well with pounded ice and coarse salt. She covered the
freezer with the ice and salt and threw a heavy piece of old carpet
or burlap over the freezer to exclude the air. She let it stand
one hour, then carefully opened the can containing the cream,
not allowing any salt to get in the can. With a long, thin-bladed
knife she scraped down the frozen custard from the sides of the
freezer, and with a thin wooden paddle beat it hard and fast for
about five minutes. This made the cream fine and smooth. Any
fruit may now be added, and should be mixed in before the cream
is covered. The cream should be beaten as quickly as possible and
covered as soon as the fruit has been added. Aunt Sarah usually
made peach ice cream when peaches were in season. Fine, ripe
peaches were pared and pitted, then finely mashed, 2 small cups
of sugar being added to a pint of mashed peaches. She allowed
this peach mixture to stand one hour before adding to beaten
cream. When the mashed peaches had been added to the cream,
she fastened the lid and drained off part of the water in outer

vessel, packed more ice and salt about the can in the freezer,
26
410 MARY AT THE FARM

placed a weight on top to hold it down, covered closely with a
piece of old carpet to exclude the air, left it stand three or four
hours. The beating was all the labor required. The dasher
or crank was not turned at all when making the ice cream, and
when frozen it was delicious.

Mary was told by her Aunt of a friend in a small town,
with a reputation for serving delicious ice cream, who always
made ice cream by beating with a paddle, instead of making it
by turning a crank in a freezer.

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AUNT SARAH’S RECIPE FOR FROZEN CUSTARD

One quart of rich, sweet milk, 2 tablespoons of corn starch,
4 eggs, 1 cup of sugar, small tablespoon of vanilla. Cook the
milk in a double boiler, moisten corn starch with a little milk.
Stir it into the hot milk until it begins to thicken. Beat sugar
and eggs together until creamy, add to the hot milk, cook a
minute, remove from fire, add the vanilla, and when cool freeze.
Crush the ice into small pieces, for the finer the ice the quicker
the custard will freeze, then mix the ice with a fourth of the
quantity of coarse rock salt, about 10 pounds ice and 2 pounds
salt will be required to pack sides and cover top of a four-quart
freezer. Place can in tub, mix and fill in ice and salt around
the can, turn the crank very slowly until the mixture is thoroughly
chilled. Keep hole in top of tub open. When mixture is cold,
turn steadily until it turns rather hard. When custard is frozen,
take out inside paddle, close the freezer, run off the salt water,
repack and allow to stand several hours. At the end of that
time it is ready to serve.

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PINEAPPLE CREAM

This is a delicious dessert, taught Mary by Aunt Sarah,
She used 1 quart sweet cream, 144 cups sugar, beaten together.
It was frozen in an ice cream freezer. She then pared and cut
the eyes from one ripe pineapple and flaked the pineapple into
small pieces with a silver fork, sprinkled sugar over and let it
stand until sugar dissolved. She then stirred this into the frozen
AND BOOK OF RECIPES 411

cream and added also the beaten white of one egg. Packed
ice and salt around freezer and allowed it to stand several hours
before using. Mary’s Aunt always cooked pineapple or used
canned pineapple with a rich syrup when adding fruit before
the cream was frozen.

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MARY’S RECIPE FOR PEACH CREAM

Mary made ice cream when peaches were plentiful; she
used 1 quart of sweet cream, sweetened to taste (about 2 cups
sugar) and 2 quarts of ripe peaches mashed and sweetened before
adding to cream. Freeze in ordinary manner. If peaches were
not fine flavored, she added a little almond flavoring.

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LEMON SHERBET

This is the way Frau Schmidt taught Mary to make this
dessert. She used for the purpose 1 quart of water, 5 lemons, 2
tablespoons gelatine, 2 large cups sugar. She soaked the gelatine
in about 1 cup of water. She squeezed out the juice of lemons,
rejecting seeds and pulp. She allowed a cup of water out of the
quart to soak the gelatine. This mixture was put in an ice cream
freezer and frozen.

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FRAU SCHMIDT’S FROZEN CUSTARD

1¥% quarts milk. 2 cups sugar.
5 eggs. 2% tablespoonfuls of flour.

Scald the milk in a double boiler. Moisten flour (she pre-
ferred flour to corn starch for this purpose) with a small quan-
tity of cold milk, and stir into the scalded milk. Beat together
egg yolks and sugar until light and creamy, then add the stiffly
beaten whites of eggs and stir all into the boiling milk. Cool
thoroughly, flavor with vanilla and freeze as you would ice cream.
When partly frozen crushed strawberries or peaches may be
added in season. A little more sugar should then be added to
the fruit, making a dessert almost equal to ice cream. In Winter
one cup of dried currants may be added, also one tablespoonful
of sherry wine, if liked.
412 MARY AT THE FARM

CARAMEL ICE CREAM

Scald one pint of sweet milk in a double boiler. Stir into
it one cup of sugar and one rounded tablespoonful of flour,
which had been mixed smoothly with a small quantity of the
milk before scalding. Add two eggs which had been beaten to-
gether until light and creamy. At the same time the milk was
being scalded, a fry-pan containing one cup of granulated sugar
was placed on the range; this should be watched carefully, on
account of its liability to scorch. When sugar has melted it will
be brown in color and liquid, like molasses, and should then be
thoroughly mixed with the foundation custard. Cook the whole
mixture ten minutes and stand aside to cool; when perfectly cold
add a pinch of salt, one quart of sweet cream, and freeze in the
ordinary manner.

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CHERRY SHERBET

Aunt Sarah taught Mary to prepare this cheap and easily
made dessert of the various berries and fruits as they ripened.
Currants, strawberries, raspberries and cherries were used. They
were all delicious and quickly prepared. The ice for freezing
was obtained from a near-by creamery. The cherries used for
this were not the common, sour pie cherries, so plentiful usually
on many “Bucks County Farms,” but a fine, large, red cherry,
not very sour. When about to prepare cherry sherbet, Mary
placed over the fire a stew-pan containing 1 quart of boiling
water and 1 pound of granulated sugar. Boiled this together
12 minutes. She added 1 tablespoonful of granulated gelatine
which had been dissolved in a very little cold water. When the
syrup had cooled, she added the juice of half a lemon and 1
quart of pitted cherries, mixed all together. Poured it in the
ice cream freezer, packed around well with coarse salt and
pounded ice. She used 1 part salt to 3 parts ice. She turned
the crank slowly at first, allowed it to stand a few minutes, then
increased the speed. When the mixture was firm she removed
the dasher. She allowed the water to remain with the ice and
salt, as the ice-cold water helped to freeze it. She filled in
ice and salt around the can in the freezer and on top of the can;
AND BOOK OF RECIPES 413

covered the top of the freezer with a piece of old carpet and
allowed it to stand a couple of hours, when it was ready to serve.
Almost any fruit or fruit juice, either fresh or canned, may be
made into a delicious dessert by this rule.

One quart of boiling water and 1 pound of sugar boiled
together to form a syrup, then add 1 quart of juice or fruit
and juice to measure exactly one quart. Mix together according
to directions and freeze.

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GRAPE SHERBET

Grape sherbet was made in this manner: The grapes were
washed, picked from the stems and placed in a stew-pan over
the fire. When hot remove from the fire and mash with a potato-
masher and strain through a jelly bag, as if preparing to make
jelly. Boil together 1 pound of granulated sugar and 1 quart
of water, about 12 minutes. While hot add 1 pint of grape juice
and 1 teaspoonful of granulated gelatine, which had been dis-
solved in a very little cold water, to the hot syrup. When the
mixture was partly frozen add the stiffly beaten white of 1 egg
and 1 tablespoonful of pulverized sugar, beaten together. All
were stirred together, covered and stood away until cold. Then
placed in a freezer, iced as for ice cream, and frozen in the
same manner as for cherry sherbet. The juice of all berries or
fruits may be extracted in the same manner as that of grapes.

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WINES AND SYRUPS—UNFERMENTED GRAPE JUICE

To 6 pounds of stemmed Concord grapes add 1 quart of
water, allow them to simmer on range until grapes have become
soft. Strain through a piece of cheese-cloth, being careful to
press only the juice through, not the pulp of the grapes. Return
the grape juice to the preserving kettle and add 34 of a pound
of sugar. Allow the juice to just commence to boil, as cooking
too long a time spoils the flavor of the juice. Bottle at once,
while juice is hot. Bottles must be sterilized and air-tight if you
expect grape juice to keep. Cover corks with sealing wax.
414 MARY AT THE FARM

VINEGAR MADE FROM STRAWBERRIES

“Aunt Sarah” Landis possessed the very finest flavored
vinegar for cooking purposes, and this is the way it was made.
She having a very plentiful crop of fine strawberries one season,
put 6 quarts of very ripe, mashed strawberries in a five-gallon
crock, filled the crock with water, covered the top with cheese-
cloth and allowed it to stand in a warm place about one week,
when it was strained, poured into jugs and placed in the cellar,
where it remained six months, perhaps longer, when it became
very sharp and sour, and had very much the appearance of
white wine with a particularly fine flavor. This was not used
as a beverage, but as a substitute for cider in cooking.

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BOILED CIDER FOR MINCE PIES

In Autumn, when cider was cheap and plentiful on the
farm, 3 quarts of cider was boiled down to one, or, in this pro-
portion, for use in mince meat during the Winter. A quantity
prepared in this manner, poured while hot in air-tight jars, will
keep indefinitely.

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LEMON SYRUP

Boil two cups of granulated sugar and one cup of water
together for a few minutes until the sugar is dissolved, then add
the juice of six well-scrubbed, medium-sized lemons; let come to
a boil and add the grated yellow rind of three of the lemons. Be
careful not to use any of the white skin of the lemons, which
is bitter. Put in air-tight glass jars. This quantity fills one pint
jar. A couple tablespoonfuls added to a tumbler partly filled
with water and chipped ice makes a delicious and quickly prepared
drink on a hot day.

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EGG NOGG

Add to the stiffly beaten white of one egg the slightly beaten
AND BOOK OF RECIPES 415

yolk of egg. Pour into glass tumbler, fill with cold, sweet milk,
sweeten with sugar to taste and a little grated nutmeg on top,
or a tablespoonful of good brandy. ‘This is excellent for a per-
son needing nourishment, and may be easily taken by those not
able to take a raw egg in any other form. The egg nogg will be
more easily digested if sipped slowly while eating a cracker or
slice of crisply toasted bread.

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ROSE WINE

Gather one quart of rose leaves, place in a bowl, pour over
one quart of boiling water, let stand nine days, then strain, and
to each quart of strained liquid add one pound of granulated
sugar. Allow to stand until next day, when sugar will be dis-
solved. Pour into bottles, cork tightly, stand away for six
months before using. Aunt Sarah had some which had been
keeping two years and it was fine.

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DANDELION WINE

\

Four good quarts of dandelion blossoms, four pounds of
sugar, six oranges, five lemons. Wash dandelion blossoms and
place them in an earthenware crock. Pour five quarts of boiling
water over them and let stand 36 hours. Then strain through
a muslin bag, squeezing out all moisture from dandelions. Put
the strained juice in a deep stone crock or jug and add to it
the grated rind and juice of the six oranges and five lemons.
Tie a piece of cheese-cloth over the top of jug and stand it
in a warm kitchen about one week, until it begins to ferment.
Then stand away from stove in an outer kitchen or cooler place,
not in the cellar, for three months. At the end of three months
put in bottles. This is a clear, amber, almost colorless liquid.
A pleasant drink of medicinal value. Aunt Sarah always used
this recipe for making dandelion wine, but Mary preferred a
recipe in which yeast was used, as the wine could be used in
a short time after making.
416 MARY AT THE FARM

DANDELION WINE (MADE WITH YEAST)

Four quarts of dandelion blossoms. Pour over them four
quarts of boiling water; let stand 24 hours, strain and add grated
rind and juice of two oranges and two lemons, four pounds of
granulated sugar and two tablespoonfuls of home-made yeast.
Let stand one week, then strain and fill bottles.

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GRAPE FRUIT PUNCH

Two cups of grape juice, 4 cups of water, 114 cups of sugar,
juice of 3 lemons and 3 oranges, sliced oranges, bananas and
pineapples. Serve the punch in sherbet glasses, garnished with
Marachino cherries.

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A SUBSTITUTE FOR MAPLE SYRUP

A, very excellent substitute for maple syrup to serve on
hot griddle cakes is prepared from 2 pounds of either brown
or white sugar and 134 cups of water, in the following manner:
Place the stew-pan containing sugar and water on the back
part of range, until sugar dissolves, then boil from 10 to 15
minutes, until the mixture thickens to the consistency of honey.
Remove from the range and add a few drops of vanilla or
“mapleine”’ flavoring. A tiny pinch of cream of tartar, added
when syrup commences to boil, prevents syrup granulating; too
large a quantity of cream of tartar added to the syrup would
cause it to have a sour taste.

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SALTED ALMONDS OR PEANUTS

Blanch 2 pounds of shelled almonds or peanuts (the peanuts,
of course, have been well roasted) by pouring 1 quart of boiling
water over them. Allow them to stand a short time. Drain
and pour cold water over them, when the skin may be easily
removed. Place in a cool oven until dry and crisp. Put a
small quantity of butter into a pan. When hot, throw in the
nuts and stir for a few minutes, sprinkle a little salt over. Many
AND BOOK OF RECIPES 417

young cooks do not know that salted peanuts are almost equally
as good as salted almonds and cheaper. Peanuts should always
be freshly roasted and crisp.

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PEANUT BUTTER

When peanuts have been blanched, are cold, dry and crisp,
Tun them through a feod chopper. Do not use the very finest
cutter, as that makes a soft mass. Or they may be crushed with
a rolling pin. Season with salt, spread on thinly-sliced, buttered
bread. They make excellent sandwiches. Or run peanuts through
food chopper which has an extra fine cutter especially for this
purpose. The peanuts are then a thick, creamy mass. Thin this
with a small quantity of olive oil, or melted butter, if preferred.
Season with salt and you have “peanut butter,” which, spread
on slices of buttered bread, makes a delicious sandwich, and
may frequently take the place of meat sandwiches. Nuts, when
added to salads, bread or cake, add to their food value.

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A CLUB SANDWICH

On a thinly-cut slice of toasted bread lay a crisp lettuce leaf
and a thin slice of broiled bacon. On that a slice of cold, boiled
chicken and a slice of ripe tomato. Place a spoonful of mayon-
naise on the tomato, on this a slice of toasted bread. Always
use stale bread for toast and if placed in a hot oven a minute
before toasting it may be more quickly prepared. .

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CANDIES—WALNUT MOLASSES TAFFY

Place 2 cups of New Orleans molasses and 34 cup of brown
sugar in a stew-pan on the range and cook; when partly finished
cooking (this may be determined by a teaspoonful of the mixture
forming a soft ball when dropped in water), add 1 tablespoonful
of flour, moistened with a small quantity of water, and cook
until a teaspoonful of the mixture becomes brittle when dropped
an cold water; at this stage add’ 1 scant teaspoonful of baking
418 MARY AT THE FARM

soda (salaratus). Stir, then add 1 cup of coarsely chopped black
walnut meats; stir all together thoroughly, and pour into buttered
pans to become cool.

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COCOANUT CREAMS

Grate 1 medium-sized cocoanut, place in a bowl, add 2 pounds
of confectioners’ sugar, mix with the cocoanut; then add the
stiffly beaten white of 1 egg and 1 teaspoonful of vanilla; knead
this as you would bread for 10 or 15 minutes. If the cocoanut
is a large or a dry one, about % pound more sugar will be
required. Shape the mixture into small balls, press halves of
English walnut meats into each ball, or have them plain, if pre-
ferred. Stand aside in a cool place a half hour. Melt a half cake
of Baker’s unsweetened chocolate, add a half teaspoonful of
paraffin, roll the small balls in this chocolate mixture until thor-
oughly coated. Place on waxed paper to dry. From the ingred-
ients in this recipe was made 3 pounds of candy.

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FUDGE (AS MADE BY MARY)

Two cups of granulated sugar, 1 cup of sweet milk, %4 cup
of butter, 14 cake or 2 squares of Baker’s unsweetened chocolate.
Cook all together until when tried in water it forms a soft ball.
Remove from fire, flavor with vanilla, beat until creamy, pour in
buttered pan and when cooled cut in squares.

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A DELICIOUS “CHOCOLATE CREAM” CANDY

Place in an agate stew-pan 2 cups of granulated sugar, 1 cup
of sweet milk, butter size of an egg. Cook all together until
it forms a soft ball when a small quantity is dropped into cold
water. Then beat until creamy. Add a half a cup of any kind
of chopped nut meats. Spread on an agate pie-tin and stand
aside to cool.

For the top layer take 1 cup of sugar, 14 cup milk and butter
size of an egg, 2 small squares of a cake of Baker’s unsweetened
AND BOOK OF RECIPES 419

chocolate. Cook together until it forms a soft ball in water. Beat
until creamy. Add half a teaspoonful of vanilla, spread over
top of first layer of candy and stand away until it hardens and is
quite cold.

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MARY’S RECIPE FOR MOLASSES TAFFY

Four tablespoonfuls New Orleans molasses, 9 tablespoonfuls
sugar, 3 tablespoonfuls water, 2 teaspoonfuls butter, 1 teaspoonful
vanilla. Boil all together until it becomes brittle when a small
quantity is dropped in water. Pour the mixture into buttered
pans and when cool enough to handle, pull with the hands until a
light creamy yellow shade. Pull into long, thin strips, cut into
small pieces with scissors. This taffy is fine if boiled a long
enough time to become crisp and brittle, and you will be surprised
at the quantity this small amount of sugar and molasses will make.

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RECIPE FOR MAKING HARD SOAP WITHOUT BOILING

To make hard soap without boiling, empty a can of “Lewis
Perfumed Lye” (or any other good, reliable brand of lye) into
a stone jar with 1 tablespoonful powdered borax. Add 2% pints
of cold water to the lye. Stir until dissolved. Be very careful
not to allow any of the lye to touch hands or face. Wear old
gloves when emptying can and stirring lye. Stand the dissolved
lye in a cool place. The tin cans containing the fat to be used
for soap (which have accumulated; been tried out, strained, and
put in empty tin cans at different times) should be placed in
the oven of range for a few minutes. When warm they may be
turned out readily into a large stew-pan. Put over fire, and
when all has dissolved and melted, strain through cheese-cloth bag
into an agate dish pan. When weighed you should have 5%
pounds of clear fat. A recipe telling exact quantity of fat and
lye usually comes with can of lye. When temperature of fat
is 120 degrees by your thermometer (luke-warm), the lye should
have been allowed to stand about 1 hour from the time it was
dissolved. It should then be the right temperature to mix with
strained, luke-warm fat or grease not over 80 degrees by ther-
420 MARY AT THE FARM

mometer. Now slowly pour the dissolved lye over the fat (a
half cup of ammonia added improves soap), stir together until
lye and grease are thoroughly incorporated, and the mixture
drops from the stirrer like honey. The soap may be scented
by adding a few drops of vil of cloves, if liked. Stir the mix-
ture with a small wooden paddle or stick. Stir slowly from
5 to 10 minutes, not longer, or the lye and fat may separate. Pour
all into a large agate dish pan lined with a piece of clean muslin.
Throw an old piece of carpet over the top and stand near the
range until evening, when, if made early in the morning, a solid
cake of soap, weighing 8%4 pounds, may be turned out on a bake-
board (previously covered with brown paper) and cut into 20
pieces of good hard soap. Lay the pieces of soap in a basket,
cover to protect from dust, and stand in a warm room to dry thor-
oughly before using. Soap made according to these directions
should be solid and almost as white as ivory if the fat used has
not been scorched.

This soap is excellent for scrubbing and laundry purposes.
The greater length of time the soap is kept, the better it will
become. The grease used may be clarified by adding water and
cooking a short time. Stand away and wheen cool remove
fat from top, wiping off any moisture that may appear. Soap-
making is a small economy. Of course, the young housewife
will not use for soap any fat which could be utilized for frying,
etc., but she will be surprised to find, when she once gets the
saving habit, how quickly she will have the quantity of fat needed
for a dollar’s worth of soap by the small outlay of the price of
a can of lye, not counting her work. The young, inexperienced
housewife should be careful not to use too small a stew-pan in
which to heat the fat, and should not, under any circumstance,
leave the kitchen while the fat is on the range, as grave results
might follow carelessness in this respect.

aMeste teste tototestosteston%
BO a KO

TO IMITATE CHESTNUT WOOD

Before painting the floor it was scrubbed thoroughly with
the following: One-half cup of “household ammonia” added
to four quarts of water. The floor, after being well scrubbed
with this, was wiped up with pure, clean water and allowed to
AND BOOK OF RECIPES 421

get perfectly dry before painting. For the ground color, or first
coat of paint on the floor, after the cracks in floor had been filled
with putty or filler, mix together five pounds of white lead,
one pint of turpentine and about a fourth of a pound of yellow
ochre, add 1 tablespoon of Japan dryer. This should make one
quart of paint a light tan or straw color, with which paint the
floor and allow it to dry twenty-four hours, when another coat
of the same paint was given the floor and allowed to dry another
twenty-four hours, then a graining color, light oak, was used.
This was composed of one pint of turpentine, one teaspoon of
graining color and two tablespoons of linseed oil, and 1 tablespoon
of Japan dryer, all mixed together. This was about the color of
coffee or chocolate. When the wood had been painted with this
graining color, before drying, a fine graining comb was passed
lightly over to imitate the grain of wood. This was allowed to
dry twenty-four hours, when a coat of floor varnish was given.
The room was allowed to dry thoroughly before using. The
imitation of natural chestnut was excellent.
422 MARY AT THE FARM

MEASURES AND WEIGHTS

When a recipe calls for one cup of anything, it means one
even cup, holding one-half pint, or two gills.

One cup is equal to four wine glasses.

One wine glass is equal to four tablespoons of liquid, or
one-quarter cup.

Two dessertspoonfuls equal one tablespoonful.

Six tablespoonfuls of liquid equal one gill.

‘Two tablespoonfuls dry measure equal one gill.

Two gills equal one cup.

Two cups, or four gills, equal one pint.

Four cups of flour weigh one pound and four cups of flour
equal one quart.

One even cup of flour is four ounces.

Two cups (good measure) of granulated sugar weigh one
pound and measure one pint.

Two cups butter equal one pound.

A pint of liquid equals one pound.

A cup of milk or water is 8 ounces.

Two tablespoonfuls liquid equal one ounce.

One salt spoonful is 44 teaspoonful.

Four tablespoonfuls equal one wine glass.

Piece of butter size of an egg equals two ounces, or two
tablespoons.

A tablespoonful of butter melted means the butter should be
first measured then melted.

One even tablespoonful of unmelted butter equals one ounce.

One tablespoonful sugar, good measure, equals one ounce.

Ordinary silver tablespoon was used for measuring, not a
large mixing spoon.
AND BOOK OF RECIPES 423

COOKING SCHEDULE TO USE WITH THE OVEN THERMOMETER
OF A GAS STOVE

To. Cook— Cook for—
Bread, white.............. 280° 40 minutes
Biscuit, small.............. 300° 30 minutes
Biscuit, large.............. 300° 30 minutes
Beef, roast rare............ 300° 15 minutes per pound
Beef, roast well done....... 320° 15 minutes per pound
[Brie i cxssasienne aes 260° 2 hours.
[MRONPE. oie dca awes 300° 30 minutes.
Cake) Louti ssc cscscegeeews 300° 40 minutes
PEAV Ec oc stewie wane 300° 15 minutes.
[COCKS isicesxsewens 300° 5 minutes.
Chickens ..............4. 340° 2 hours
Custards wos ace esas 260° to 300° 20 minutes.
Duck: .ssecsu eeea ese nas 340° 3 hours
FISD geese salen eae Ms 260° to 300°. =. 1:~=hour
Ginger Bread ............ 260° to 300° 20 minutes.
Halibut... cc ieniueeaes 260° to 300° 45 minutes.
DAMD css scuewordaseenass 300° 3 hours
Mutton, rare ............ 260° to 300° 10 minutes per pound
Mutton, well done ....... 300° 15 minutes per pound
Pie Crust ssa tienevals 300° 30 minutes
POtk: scseece eee Soe 260° to 300° =. 24 hours
Potatoes ons vce oes coaiees 300° 1 hour
[Bread aeeksascns 260° to 300° 1: «hour
+.) Pla sacaee asec 260° to 300° 1: hour
dees Rie. sicher cs 260° to 300° 30 minutes
(Tapioca 22. scee- 260° to 300° +30 minutes
Rolls ys wcwaiecawsas sees 260° to 300° 20 minutes
Turkeys ........ eine ae 280° 3 hours
Veal) e403. haa eiee ene 280° 2% hours

When a teacher of “Domestic Science,” the Professor’s wife
‘was accustomed to using a pyrometer, or oven thermometer, to
determine the proper temperature for baking. She explained its
advantages over the old-fashioned way of testing the oven to
Mary and gave her a copy of the “Cooking Schedule,” to put in
her recipe book, which Mary found of great assistance, and said
424 MARY AT THE FARM

she would certainly have a range with an oven thermometer
should she have a home of her own, and persuaded Aunt Sarah
to have one placed in the oven door of her range.

THE END.
INDEX TO RECIPES

 

Small Economies, “Left-Overs” or “Iverich Bleibst”....

The Many Uses of Stale Bread ....................4..
“Brod Grtimmella” «cc ia cwasa ha dues ean wa cieews
“Croutons” and Crumbs ..........0.eee eee eeeeeee
“ELweibach;? sauearsvlesaies te e-ve geek yee ew
German Ege Bread ¢ccsacavceisiecccaectevee ass
Creamed, "Toast sca snaads nah ah ae aie dee eae

Bread ‘and, ROIS) oiseiecc paves a eeged deen aang dee mae
“Bucks County” Hearth-Baked Rye Bread.........
Frau Schmidt’s Good White Bread (Sponge Method)
Excellent Graham Bread ........... cece ects eee
Graham Bread (An Old Recipe) .............-005
“Mary’s” Recipe for Wheat Bread ....... sani aeean und
Frau Schmidt’s Easily-Made Graham Bread........
Whole Wheat Bread ....... 0... cee eee eens
Nut; Bread? ctv. ba iiienceake isles aeiauda aua Bibeaasha eo
“Frau” Schmidt’s “Quick Bread”.................
Dm Oatineal AOgt ie wesigie st gauts eaisiaak tine acubnne
“Aunt Sarah’s” White Bread (Sponge Method)..
Recipe for Pulled Bread.............. 0. eee eee
Aunt Sarah’s “Hutzel Brod”..................005.
Aunt Sarah’s White Bread and Rolls.............
Aunt Sarah’s Raised Rolls ................ 0.0000
Clover-Leaf Rolls ..csass caveat esawiniwaiwas aad
“Polish” Rye Bread (As Baked in Bucks County)..
Perfect Breakfast Rolls ............... 0.0 e ee eeee
An Old Recipe for Good Bread................0005
Steamed Brown Bread........... ccc eee eee e eens
A Wholesome Bread (Made From Bran) ..........
“Frau” Schmidt’s “Hutzel Brod” .................
Aunt Sarah’s “Quickly Made Brown Bread”........
“Stirred” Oatmeal Bread ................ ceca 7
Nut and Raisin Bread »..0s00cese0su0s Pies alae
“Saffron” Raisin: Bréad ...ccciewsorres saeaveswsan
426 MARY AT THE FARM

Bread and Rolls—(Continued) BAGH
Raised Rolls ..... co anspcbi a alae emer ho han ied peed eerie 189
“Grandmother’s” Fine Raised Biscuits............. 190
“Stirred” Bread s...asse0ssaanereey yes oeaa wena 191
Potato: BiSCUits: siu:sssac aac vere eae sheared as 192
Aunt Sarah’s Potato Yeast ........... ec cee eee 192

Raised: Cakes jock sisais owe Qats ae vote Lae nabs B08 Seeds 193
“Perfection” Potato Cakes ...:....... 0. eee ee eee 193
Mary’s Recipe for Cinnamon Buns............... 194
“Kieina Kaffe Kuchen” .:.0c0cecaee se wia awe ees 194
“Grossmutter’s” Potato Cakes .............000 0008 195
Aunt Sarah’s “Bread Dough” Cake................ 196
“Good, Cheap” Dutch Cakes...............00005- 196
Recipe for “Light Cakes” (Given to Mary by a

Farmer’s Wife) .......... ccc cece cee ce eeees 197
Butter “Schimmel” wo iwces easehes areas es wed phew x 197
“Bucks County” Doughnuts ................0000- 198
Extra Fine “Quaker Bonnet” Biscuits ......... we. 198
Bucks County Cinnamon “Kuchen” .............. 199
Moravian Sugar Cakes .............. ba seubbaie aces o ieee 200
“Mary’s” Potato Cakes ...c.. cece eee eee een ees 200
“German” Raisin Cake ............... ns Miancareie ane 201
“Kaffee Krantz” (Coffee Wreath) ................ 202
““Mondel WKrantZ” sc. cacmcscseeesiaeset ele he eke Goa land 203
The Professor’s Wife’s Recipe for Dutch Cakes.... 204
Farmer’s Pound Cake .......... cece cent 204
German “Coffee Bread” ............006. batho 205
“Fast Nacht Kuchen” (Doughnuts) .............. 206
“Kaffee Kuchen” (Coffee Cake) .............2.00. 207
“Streusel Kuchen” i. cciieiedec eae nae ea Pena 207

Muffins, Biscuits, Griddle Cakes and Waffles......... -.. 208
Sally Lunn (As Aunt Sarah Made It).............. 208
Aunt Sarah’s Recipe for “Johnny Cake”........... '. 209
“Mary’s” Breakfast Muffins..............-...00005 209
Rice Muffins ......... bei bSonetraie a a ilad earn hess Gee 209
Indian PONG: o..stiecvs conte kaawion se OEE LER Oe eae 210
“Pfannkuchen” (Pancakes) ..........0..0 eee 210
“Extra Fine” Baking Powder Biscuits ............ 210
“Flannel” Cakes Made From Sour Milk............ 211

“Flannel” Cakes With Baking Powder........ siitecahe TOLL
AND BOOK OF RECIPES 427

Muffins, Biscuits, Griddle Cakes, Etc.—(Continued) PAGE
Frau Schmidt’s Recipe for Waffles ............... 211
“Crumb? CorniCakes): ciuceisevia se eee ees wae’ 212
Grandmother’s Recipe for Buttermilk Waffles...... 212
“Bread” Griddle Cakes ..... 0.0... cee eee eee eee 212
Never Fail “Flannel” Cakes ..................... 213
Waffles Made From Sweet Milk and Baking Powder 213
“Bucks County” Buckwheat Cakes .............. 213
Delictons Corn Cakes .sic nee .acieinsedenane sess 214
Rice Waffles (As Aunt Sarah Made Them)....... 214
“German” Egg-Pancakes (Not Cheap)............ 215
“Frau Schmidt’s” Griddle Cake Recipe .......... 215
Mary’s Recipe for Corn Cakes ..........-....-05- 215
Aunt Sarah’s Delicious Cream Biscuits ........... 216
Mary's Miuatins. 5.3 s-desciag saiaaigtad a idin SiMe worden 216
“Corn Muffins” (As Made by Frau Schmidt)...... 217
Strawberry Short Cake (As Frau Schmidt Made It) 217
Perfection: Wattles: e.seseseesec0s vesase senses tees 218
Recipe for Making “Baking Powder’.............. 218

Fritters, Croquettes, Dumplings and Crullers........... 219
“Kartoffle Balla” (Potato Balls) .................6. 220
“Boova Shenkel” .aaneweceiine gedwesesanceece ses 220
Rice Balls With Cheese ................00e eee Csi 221
“Kartofie: Klose” ss sccse goa ck See Leese eae sex 221
Rice Croquets (and Lemon Sauce) .............. 222
Corn Oysters: ac. cdguaiesaget aaa aig ales 222
Banana Britters-sisdver an ee ceeieieweenicetenaaw 223
Parsnip: Pritters 2 .sseceeess cee ae ood caine woes 223
Aunt Sarah’s “Schnitz and Knopf” .............. 224

A Very Old Recipe for “Knopf” (or Dumplings).... 224
“Kartoffle Kuklein” (Potato Fritter or Boofers).... 224

Rosettes, Wafers and Rosenkuchen ............... 225
“Bairische Dampfnudeln” ............. 020 eee eee 226
“Heller Bluther Kuklein” ............. 0.00000 0ee 226
“Apyl Kuklein” (Apple Fritters) ......s..6.0.004- 227
Dumplings Made From “Bread Sponge”.......... 227
“Leber Klose” (Liver Dumplings) .............4. 228
Frau Schmidt’s “Old Recipe for Schnitz and Knopf” 229
“Brod Knodel,” or Bread Dumplings .............. 230

“German Pot Pre: wan wce we ius hia Siva RON Geo nla eas 230
428 MARY AT THE FARM

Fritters, Croquettes, Dumplings, Etc-—(Continued)
“Zwetchen Dampfnudeln” .......... cece ee eee eee
Green Corn Fritters ...... 0... c ec ee eee e eee eee
“Mouldasha” (Parsley Pies) ..............0000e ee
Inexpensive Drop Crullers ........ ccc eee eee ee eee
Batter Baked With Gravy ........... 2. cece eee eee
“German” Sour Cream Crullers ..............04.
Grandmother’s Doughnuts ............. ee cece eee
Fine “Drop Crullers” .......... cece eee e neers

Soups and Chowders ............ ccc ccc cece ete e ee eees
Megetable Soup’ aes. sistas gala eek aie he gata
“Marklose” Balls for Soup...........cc cece eee ceee
Egg Balls for Soup .............. Foe aleeheiah beaten
“Suppee Schwangen” .......... cece eee cence cence
Cream of Oyster Bouillon .............0 cece eee eee
“German” Noodle Soup ....... ccc cece scence eeeas
Cream oF Celery acter ad saciid cree eee uaa es
Oyster Stew. ivswseco esis arecamedonsvimegeeeee
Clam Brotha uecccivieteshemaneis ssn nae aes eae dutice
MERCY 4S anckuatoarntn Bama eee aie ones Ue oa Sack
Cream of Pea Soup
OU HUN: cee he Gadsoathn Ver eRe Oko wean hahaa
“Frau” Schmidt’s Clam Soup
Clam Chowder

ey
Cr
ey
a
i i Y

Philadelphia ‘‘Pepperpot”
“German” Veretanle Soup 0s 5 iiwc 4s e-waaadeow seers
A Cheap Rice and Tomato Soup
Fish, Clams and Oysters
POA IG aa ra aca aceaca epg Maser Nera Ieee
Croquettes of Cold Cooked Fish
HAG TOS jig gnu Nachos eau ete aise ae aw eeeas
Scalloped Oysters
Deviled Oysters
Planked Shad

ey

Ce  )

Be eee ew we wm eee ee wm ere ewe ere none

Cr
AND BOOK OF RECIPES

Fish, Clams and Oysters (Contimyed)
Hriéd, Oysters: awe cave ia weer Waa wen ea Bein s ees
Patined. Oysters ssiasssanenswwnter gay escineaee
Oysters Steamed in the Shell .................000.
A Recipe Given Mary for “Oyster Cocktail” ......
Oyster (Croquettes: iccdaistga saw egve tered. Caeweeas

Frau Schmidt’s Way of Serving “Oyster Cocktails”

Salmon, LOal slay. wivicdese ead ewes Sul de beatae tA
Créamed Salmon) josie swe ais Leta wea tie eaind
Oyster Canapes’ <5) .aeiscd cern aoe nee gtvree tities
IM Cat ig ee is) 3s vars eae WON oa Genes RS Ca ale ia al ars
“Sauergebratens” (German Pot Roast) ............
- “Hungarian Goulash” .......... 0.0. cece ee eee
Broiled: Stéak a. ucuasdneads cate beaitiyad envbe dans
Stewed Shin of Beef ............. 2.0022 c cece eens
Hamburg Stéak as ccscia iad nase eeneews wa eee
Meat Stew With Dumplings ...............-.-00-6-
Extending the Meat Flavor ..................0005
Preparing a Pot Roast .......... cece eee eee eee
Stuffed Breast of Veal ..... 0... ccc cece eee ee eee
“Gedampftes Rinderbrust” ...............20 0 eee
“Paprikash” ..c0ssseaies aswer dre seega ce sw We dad ews
Beef Stews cedaisiik ska iiee eaeineneeioe Te eee
Savory Beef Roll ......... cece cee cece ee eee ee eeee
Veal. Cutlets: 004 iach eese wees era eles ede
Meat. “Snitzel? cig yes ote wena ore eeewaniees
Sirloin Steaks: a.ic..0e0ys.scee se. coniveras eae neues
Meat "Balls ansccunie insane a ieeta ae vase ea
Veal oat wee gh eetst ieee edu meemirew Aare
Sweet Breads (Breaded) .............. 00 cee eee eee
Fried “Liver and Bacon” ...........cc cece eee eee
Beef Steak Served With Peas .................05.
Creamed “Dried Beef” ........... 0. eee eee ee eee
Creamed Sweetbreads .......... cc ee cece eee ences
Meat Croquettes:.... 560 cc cee ee seb a ewe die ence own
Stewed, Rabbitt s.ccsaks ingen Mie ee aiee te keiers
Roast: Gamb ec nicnceswsuahian ae ese cee ee sslne caw
“Gefullte Rinderbrust” (Stuffed Breast of Beef)
German. Style sade coalte teceee oid tata bs oe
Fried Peppers With Pork Chops .................
430 MARY AT THE FARM

Meat—(Continued) ca
Boiled. Ham: caves eansaa decease iaiw eae ew iwe 264
mliGéd: Ham wp icaceecvwves Solin gone daa Ga, Sos 264
Roast Pore go... geen cee alin Otek dian ier eles 265
‘Pork Chops: Jia ituingleawceiinnd eee eee ee teadund-oee 265
“Home-Made” Sausage .....-.. ese e eee e eee ee eee 265
Aunt Sarah’s Method of Keeping Sausage ......... 2A6
SOUSE tian ae each aa andes eee ete ana wena ide Seca 266
Utilizing Cold Meat “Left-Overs” ................ 267

BOW] asus oud ne eedeewan sidd dee edeed ai ewseeoeuees 267
Roast Chicken or Turkey ...........22 000 c cee eee 267
Bread Filling (As Aunt Sarah Prepared It)........ 268
Fried Chicken With Cream Gravy..........-..-4- 269
Stewed or Steamed Chicken...............-..00005 270 >>

Vegetables: .cccuie resus aeieavereie ae kee eseadiannes 270
White -Potatoes)o)tactaecc een ne entered maemo 270
Baked Potatoes: sicissewivikewa ses ceeseeneveaees 271
Various Ways of Using Small Potatoes ........... 271
Scalloped Potatoes .......... 0 cece ccc cece eens 273
Candied Sweet Potatoes ..........ccececceeeeeees 273
Sweet Potato Croquettes.......0..eeceeeeceeeeeuee 274
Potato: Chips assess gine oa wa mals ewe Rae ele oe 274
Fried Beeplant 2 aiwesetn wees oceanaeeswcaine 274
Baked Stuffed Peppers ............. ccc eee eeeeeeee 275
Chili (As Prepared in New Mexico)....... See aw 275
Baked Cabbage 1.02... .. cc cece cece e cence eeees 275
Crimson Creamed Beets ..........-..2ecee scenes 276
Buttered” Betts: wince cand ane demas waieeeaeseis 276
Pickled “Mangelwurzel” ...... Reais Batenaies 276
German Steamed Cabbage ............c0c cece eees 277
Bean “Snitzel” cnns ou05, oncnanuuw Ss veew seu sees 277
Boiled Spinach ........... iehgeue eh ame anderahekiad 277
Fried Onions and Potatoes ...........00eeee eens » 278
Steamed Asparagus (Fine) ...........000ceee eens 278
Pasture Mushrooms ....... 0.0.0 cece ee eeeeeeneeee 278
Steamed Mushrooms (Delicious) .............0065 279
Stewed Tomatoes ........... 0. cece eect eee eerie es 279
SWeet Cont ix casnat tea eb wie bus daa eke aemene rs 280
Fried Tomatoes With “Cream Sauce” ............ 280
AND BOOK OF RECIPES 431

Vegetables—(Continued) PAGE
“Canned Tomatoes,” Fried or (Tomato Fritters).... 281
“Bucks County” Baked Beans ...............---.- 281
Cooked: Hominy 24, oasveie demestaisaia aeons 282
Grated Parsnip Cakes ......... 00. c eee e cece ee eees 282
To make “Sauer Kraut” .............--.-- Siutaniies 283
Dumplings to Serve With “Sauer Kraut” ........ 284
Parsley Dried to Preserve Its Green Color ........... 285

Time Required to Cook Vegetables .............. Samus 285

Common Cream Sauce .................. Sain uate es 286

Preparation of Savory Gravies .............0: cece eee 287

The Good Flavor of “Browned Flour”. ................ 287

Butter, Cheese and Suet .......... 0... cae cece ees 288:

A Substitute for Butter (As Aunt Sarah Prepared It) 288
“Butter’”—As It Was Made at the. = «By Aunt

Dana: hecseehanses acwtce eae ed MS Beh oontnese 289
“Smier Kase,” or Cottage Cheese ................ 290
Uses of Sweet Drippings and Suet ........ Peat acie 291

BES ote evar teria Hee a eect wane creas ate daodhe 3202
“Fierkuchen,” or Omelette ......... Ais siBRa ce eos 292.
Hard Boiled Eggs ................ Ian oh a fatale ga 292
Soft Boiled Eggs ..............0 eee eee ad ueess 293
An Egg and Tomato Omelette ..............00005 293
Mushroom Omelette .............0.6 0.2.04. Sean 294
A Clam Omelette ........... Fe sdsp uisbaeetaue ei geek Gags * 204
Deviled Eggs 1.0... . ccc ce eee eeeeeeeees sdeds eae ayers ‘ 294
Eggs in Cream Sauce ............+-0-000- wigseswes 299
Aunt Sarah’s Method of Bipseiwinig Eggs i in “Water

Glas? ros cuasin Staal ava ea auelar tae ok suse tatn eaa 295

To Test Fresh Eggs ..........cecccce cece eeeees 296

Salads: 4s: ds ie wa circles ceeds pee aeeRReS 297
Aunt Sarah’s Salad Dressing .............0000eee 297
Dutch cucumber Salad .......... re Neale ata eaten oes 298
Carrot: Salad 205 cagaiecges catat aie ewtea tebe 298
“An Old Recipe” for Chicken Salad.............. 298

+ German Potato Salad .......... ccc cece eee eee eee 299
German Turnip Salad ........... 0c eee eee eee _ 299
“German” Salad Dressing ..................-: fuse 299
Mary’s Potato Salad ................0....020.0.86. 300

Mary’s Recipe for Salad Dressing ............-.-. 300
432 MARY AT THE FARM

Salads—(Continued) PAGE
“Fruit” Salad Dressing .......... 0 ese ee eee eee eee 300
Grape Fruit Salad: oii side pecee gis poche aeese 300
“A Good, Inexpensive” Salad Dressing ............ 301
Imitation “Lobster Salad” ......... 0.0... ee eee eee 301
“German” Horseradish Sauce ...........0. eee sees 301

Mayonnaise Dressing (In Which Olive Oil is Used) 302
Mustard Dressing to Serve With Sliced Tomatoes... 302

Chickén Salad. iccisxsvecscesieiavease wuts ceaaes 302
Pepper Hashensc natin goicokts s Watccein nets eemeers 303
German Bean Salad ........ 0.0... cece cece eee eee 303
Meat Salads cauevesaneuce eae ieroene ewes meas 304
Beverages. avai cad wig hides Halse aseeawee Ae apne aes 305.
Coffee csscccsiiav sy aiss cae eeee une anew nee eam mele 305
COCOA ihc Plea Raa Sod e Ce ae a ee RE 305
Chocolate: cans.ga pe biceshensauiniecee ease ened 306
Boiled: Water sass vseunercws geiveerby Se eekeaw eas 306
CT Ga ny ira vecenw dais a ate: bing AL aia aaah SOE Talay eine ae acca Re oe wipe 306
Teed TP @aisca icra tccadaner er esi aaa egies eee seas 307
Puddings? 63555052. cAe anne ae aaa aes 307
Rice Pudding ws. .i.gsiecas senate cies awe oes 308
Frau Schmidt’s Apple Dumplings ................ 308
“Caramel Custard” as Mary Prepared It .......... 309
Aunt Sarah’s Bread Pudding ...................5. 309
“Steamed” Bread Pudding ............-.--. eee eee 309
An Economical “Bread and Apple Pudding”........ 310
Cup: Custards icc ea vas eee ee oe ee eee 310
Frau Schmidt’s Graham Pudding ................. 310
“Sponge” Bread Pudding (Sauce) ............0005 311
Aunt Sarah’s Cottage Pudding (Sauce) ............ 311
Apple." Sttadel sce. did aie are gewad diorama eens 312
“Lemon Meringue” Pudding ..................248. 312
Suet Pudding (Sauce) ....... ccc cece eects 313
Steamed Fruit Pudding (Sauce) ............0005. 313
Corn-Meal Pudding .......... 0... eee eee eee eens 314
Huckleberry Pudding ................. 2.02000 eee 314
‘Tapioca: Custard: 3. ecanieveawanceenebee eae aie ces 314
Delicious Baked Peach Pudding .................. 315
Caraiiel Custard c.cacnn goo nie ores ie ek amen 315

“Aunt Sarah’s” Rhubarb Pudding ................ 315
AND BOOK OF RECIPES 433

Puddings—(Continued) Leen
“Vanilla Sauce” for Rhubarb Pudding eSeeenaeets 316
Rice Custard: catia ccs ee eeu guns ee teens dae S 316
“Mary’s” Cup Pudding (From Stale Bread) (Sauce) 316
“Buckwheat Minute” Pudding .............0c0 eee 317
Reach; Lapioca. sie an dguiedees ocak ie wands aeeneene 317
Aunt Sarah’s Plain Boiled Pudding ............... 317
Pudding Sauce iden eeehies Rex Hi wi Oe ee ee 317
Applé Tapioca. ssa. ose tee ote waa a wee hate 318
Steamed. Walnut Pudding’. ..cc0sianesa oeece ewes 318
“Cornmeal Sponge” Pudding ..............000 00s 318
Mary’s Corn Starch Pudding ............ccceeeee 319
Apple Johnny Cake (Served as a Pudding) ........ 319
A Good and Cheap Tapioca Pudding .............. 319
“Gotterspeise’ 94 a6 Facade saa awaee anew ea Oee ee 320
Spanish ‘Creamy bse osswaeeas Oe eKe awe e eee ees 320
Graham Pudding ...........cc cece e ce ne een eeeenes 320
“Pennsylvania” Plum Pudding (For Thanksgiving

Day): (Sauce) sisiccsiere ie Gepeiieccioneleida is tea auess 320
“Slice” Bread Pudding ................--- ee eee 321

Cereals. 6c.ihiliv so -uhrs nici ac hats hr iat ate a wads Seatsiahotarae 321
Oatmeal Porridge: so. cice ei wisn i vee sea sds widens 321
Cooked Rice: iccssccs cepaiaveiswessasens sews ees 322
Cornmeal Mush) j.ois ian die sen eiauaeeee aches 323

Macaront: .tcccisivceueaniias eo tnals agente W elag age ee 324
Baked Macaroni and Cheese .................-4-- 324

Cakes vccaseus cewracen edie airs ele oeeleie le see dow ew TA 325
Cake: Making sigs cuiuisssu hein sitet len ia eee 325
Frau Schmidt’s Lemon Cake .................... 327
Pane “Kirin Jechen”” .dwtecsererwswpiacdqeavads 328
Aunt Sarah’s “Quick Dutch Cakes” .............. 328
A Reliable Layer Cake ............ 0c eee cece ene 328
Boiled, lcitie? 2. u.bacss Goede eae ck Gee eee eee 329
A Delicious “Spice Layer Cake” (Icing) .......... 329
An Inexpensive Cocoa Cake ................00005 330
Aunt Sarah’s Walnut Gingerbread ................ 330
Aunt Sarah’s “German Crumb Cakes” Baked in Crusts 331
“Sour Cream” Molasses Cake ...........-..-00-5 331
Meonomy Cake ... isc: dackossu yanks pews eeeardeawe 332
Gites ate cds cine dy le wetanessaee eet aewe 332
434 MARY AT THE FARM

Cakes—(Continued) PAGE
A Very Economical German Clove Cake (Icing)... 333
Cake Icing for Various Cakes ...........0. 0000005 333
Mary’s Recipe for “Hot Milk Sponge” Cake....... 334
Cheap “Molasses Gingerbread” ..... Tk she Gana a etreare 334
Aunt Sarah’s Extra Fine Large Sponge Cake....... 335
Angel Cake (Aunt Sarah’s Recipe) ................ 335
Aunt Sarah’s Good and Cheap “Country Fruit Cake” 336
A “Sponge Custard” Cake ......... 0... c ce eee eee 336:
Custard: sie. eokiecmapawaeadtanaieiy band meaesides 336
Grandmother’s Excellent “Old” Recipe for Marble

Cake uicw ieee ae veatg en ashen blades 337
Mary’s Molasses Cakes ........... 000 e eee e ee eens 337
Chocolate Icing for Molasses Cake ................ 338
Hickory Nut Cake ........... 0.2.0.0 eee ime 338
“Light Brown” Sugar Cake .......... 2. ccc eee 338
“Angel Food” Layer Cake ...........--- ee eee eee 339
Mary’s Chocolate Cake......... 0. ccc cee eee eee eee 339
CoGoa: Filling sce ddaweed eae menias eese ce S eee ee 339
A Cheap Orange Cake ..................00 020 eee 340
Frau Schmidt’s Molasses Cake .............-0000- 340
Apple Sauce-Cake is veccvicieaabeiwes ease a eeua 340
FCin 8? 2. hc dake cae Gee ak aaa en ROA 341
“Schwarz” Cake (and Chocolate Filling) .......... 341
Apple Cream Cake ......... 2.2. e cece eee eee ee eee 342
Apple Cream Filling for Cake ...............00005 342
A“Halt Pound” Cake? inns ciwdewseswae easietis eee 5 342
A Delicious Icing (Not Cheap) ...............045 342
Cocoanut Layer Cake 1.0... ccc ccc cence eens 343
hes Pilling ..cus yostesaaee texave bedi eeebabe bass 343
Gold Layer Cake cise cesiaecevadicwne te aeeaniee eas 343
Sunshine Sponge Cake ...........cc cee cece eeece 343
An Inexpensive Dark “Chocolate Layer Cake” .... 344
Angel: Cakea:acccanieuas paldccini dnd eweiedearaates 344
Mary’s Chocolate Loaf (Made With Sour Milk)..:.. 345
Inexpensive Sunshine Cake .............. cece enue 345
Mary’s Recipe for Orange Cake and Filling for Cake 345
Roll Jelly Cake. c.cecscsuunseswss ai ernie ea cme es . 346
Aunt Sarah’s Cinnamon Cake .......... Puvacwiicus 346.

Gelb Kuchen (Yellow Cake) 2 cissecinirinas sauces 347
AND BOOK OF RECIPES 435

Cakes—(Continued) PACH
Devil’s “Food Cake onc cescsaqeg aede ee ewn deco 347
A Cheap Cocoanut Layer Cake ...............4.. 348
Lady Baltimore Cake and Icing ........:......... 348
An Inexpensive “White Fruit Cake” .............. 348
A Good and Cheap “White Cake” ................. 349
Chocolate Icing (Very Good) ..................4. 349
Lip=L Op Cake: occiseatsvees Meo aoiiwee ee eee ness 349
Orange Cake and Filline nny asaccntauwocaxesyen 350
Cheap Sponge Cake ........... cece cece eee eee ees 350
Caramel Cake and Icing ............ 2.02. e eee ees 350
ACW hité: Cake s:5ccevisce a ie ee bears meaear ee ser 351
“Dutch” Currant Cake (No Yeast Used) .......... 351
An “Old Recipe” for Coffee Cake ............. ‘eee O02
A “Cheap” Brown Sugar Cake .............-00065 352
Frau Schmidt’s “German Christmas Cake” ......... 352
Aunt Sarah’s “Shellbark Layer Cake” ............ 352
Imperial Cake (Baked for Mary’s Wedding)........ 353
A Light Fruit Cake (for Christmas) ............... 353
English Cake (Similar to a White Fruit Cake)...... 353
Grandmother’s Fruit Cake (Baked for Mary’s

Wedding) vvicckeeveadheee dened seadanere ws 354
An Old Recipe for Pound Cake.................0.. 354
“Bucks County” Molasses Cakes (Baked in Pastry) 354
“Brod ROrte” cesciren Saas nat aloe ain Maldemeeeen ee 355
A Delicious Chocolate Cake ............. 0.0.0 e eee 355
Chocolate Teifig'::.03.veo ga ceiee eeteeies er aeares 355
A White Cocoanut Cake ............. 22222 e eee eee 355
A Potato Cake (No Yeast Required) .............. 356
A Citron Cak@ ico bse tentie dia wi paak ae deae 356
Aunt Amanda’s Spice “Kuchen” ................ .. 356
A Good, Cheap Chocolate Cake ................44- 357
An Ice Cream Cake ......... 0. cece cece eee eens 357.
Gmatl Spange Cakes... nas iasewigiegenvesaraseeus 357

Small Cakes and Cookies ................ cece cece eeee 357
“Aunt Sarah’s” Little Lemon Cakes .............. 357
Oatineal ‘Crispsi-one-cisecoeia kale asad acwegueaaes 358
Aunt Sarah’s Ginger Snaps ......... cee cee eee ees 359
German “Lebkuchen” (Icing) ..............-.0005 359

Grandmother’s Molasses Cakes .............000005 360
436

MARY AT THE FARM

Small Cakes and Cookies—(Continued) PAGE
Angel Cakes (Baked in Gem Pans) ...........-45. 360
“Almond: Brod” -y ccna uini case bi wagiere see woke wars 360
“Grossmutter’s” Honey Cakes ........... 000. e neue 361
Lemon Wafers or Drop Cakes ............0 20 eee ee 362
Frau Schmidt’s Sugar Cookies .............2.005: 362
Almond Macaroons....... Bee dis aisles mes bolton 362
“Honig Kuchen” (Honey Cakes) ..........20.0 0s 363
Frau Schmidt’s Molasses Snaps ..........00 0c eee 363
Hickory Nut Cakes ...2.c0eeecceeesce tens etueenes 363
“Lebkuchén’’ s.s.n0ds.cvode auanena rien aeons - 364
Pettit JGmbles: cage s.al ines heared atacn be Gepeelacnar ase 364
Brown Pfeffernussen ......... 00. cece eee eens 364
Small Oatmeal Cakes ......... 0c cee cece eee 365
Frau Schmidt’s Recipe for “German” Almond Slices 365
“July Ann’s” Ginger Snaps ........-.. eee e eee eee 366
Cocoanut Cookies ioc ccc. esas eee ee dine ena ae 366
Chocolate Cookies 2... cc cee eee cece eee teens 366
Small “Belsnickel” Christmas Cakes .............. 367
“Pennsylvania Dutch” Kisses ...........:0 eee eees 367
Tattle Crumb Cakes siwisi wie iea se de aeeviasevw des 367
Delicious Vanilla Wafers (As Mary Made Them).. 368
Macaroons (As Aunt Sarah Made Them) .......... 368
“Springerles” (German Christmas Cakes) ......... 368
Oatmeal CoOkies)i4.oincisadie seas ee dat dud acedeaiy ark 369
Peanut’ Biscuits: «c.cisesaidsiac ey da idaicie woe vies ees 369
Plain ‘Cookies ecncasiie saw ves denen. pede eee 370
Walnut: Rocks ii. 3 iiaa esta wee tate tena denains 370
Cinnamon Wafers (As Aunt Sarah Made Them).... 370
Zimmet Waffles (As Made by Frau Schmidt) ...... 371
“Brauné LEbkGchen” wascis soaew snore s seve eeaint 371
Peanut Cookies esa seus cieveds sie downs venea canes 371

Pies: 5) 2254. get, ieninnins Coa Gea oe eae 372
Blaki PieiCrust uigoan:. ae state hte een 372
Aunt Sarah’s Lemon Pie ................ eee eee 373
The Professor’s Wife’s Superior Pastry ........... 373
Mary’s Lemon Meringue (Made With Milk).... 374
Wpple “Park casarncics cane cb ainia te wl eedeeeieans 375
Raisin or “Rosina” Pie 2... 0... cece cece eee ee eens 375

SHIte Pie ouieiivcn saree Va ewe ee Lado ey 376
AND BOOK OF RECIPES 437

Pies—(Continued) PAGE
Mary’s Recipe for “Plain Pumpkin” Pies ........ 376
7 Chocolate’ Pie Grainiiee saan ewan ee eine see eee ess 376
“Pebble Dash,” or Shoo Fly Pie (As Aunt Sarah
Made-It). 2:i:05:32 ache haha aiden es 377
Vanilla Crumb “Crusts” (the Crumbs for Crusts).. 377
“Kasha Kuchen” or Cherry Cake ................ 378
“Rivel. Kuchen?” ¢ ieesisieccaceananacnydewaneawaes 378
Aunt Sarah’s Lemon Meringue ...............---- 378
A Country Batter Pie 22.0... eee eee eee eee 379
Pumpkin Pie (Aunt Sarah’s Recipe) ............4- 379
White Potato Custard (Aunt Sarah’s Recipe) ..... 380
“Rhubarb Custard” Pie ........ ee cee eee ee eee eee 380
“Lemon Apple” Pie .......... cc ccc ceeecceneeees 380
Grech Currant Pie sso seeus tou andawetiwiauwses 380
A Country “Molasses” Pie ........ cece eee eee 381
A. Mock Cherry Ple siseici.iewre tian eaaes ec nae 381
Aunt Sarah’s Custard Pie ............ cece eee eee 381
Plain Rhubarb Pié: scsi eects teehee eres eens 382
Mary's “Créanl -Pié) 4 scaume.edan seaweed velar ts 382
Apple Custard Pie ssccsevsciwness ouce ta mene neces 383
Lemon Pie With Crumbs ............. eee e aes 383
Aunt Sarah’s Butter Scotch Pie .................. 383
Green Tomato Mince Meat ............... see eeee 383,
Orange Meringue (a Pie) ........... cee cece eee 384
Grandmother’s Recipe for “Mince Meat” .......... 384
“Twentieth Century” Mince Meat ............... 385
A “Dutch” Recipe for Pumpkin Pie .............. 385
Mary’s Cocoanut Custard Pie ...............0-05- 386
Grape Pie sie: cas Giainietie eA ees a Sh etree piace eta 386
Sour Chetry Pie i.c.scu eye iia. gee kig seen eee 386
Aunt Sarah’s “Strawberry” Pie .............0000 ee 387
“Hiarenditie” Pie ciarsasinayerwr seve ewes nesees 387
Aunt Sarah’s “Cheese Cake,” or Pie .............0. 387
“Frau” Schmidt’s Lemon Pie .................005. 388
Pickles xcc:)pinknia paw sare syanaewrea sacs Kemmianene 388
Spiced Cucumbers .......... 000. c eee eee ee eee 388
Mixed Sauce to Serve With Meats .............. 389
Pepper Relish gacicearviwavieci ai Seeiewie ne eee ee 389

Pickled Red Cabbage ............ 0. ce eee e eee ee 389
438 MARY AT THE FARM

Pickles—(Continued)
Mustard: Pickles: ccescusceecatvaiiu reese eoeceeess
Aunt Sarah’s Cucumber Pickles ..............0055
“Rot Pfeffers” Filled With Cabbage .............
An Old Recipe for Spiced Pickles .................
Aunt Sarah’s Recipe for “Chili Sauce” ............
‘Lomato Catstp «2. 0cvaseieiweessarieeesw are sued
Pickled: Beets: aivveiesae cas Guede eos wee eos aes eo
-Marmalades, Preserves and Canned Fruits ............
“Frau” Schmidt’s Recipe for Apple Butter ........
Cranberry Sauce sccciigueycaeadetaueee eas ea eae
Preserved “Yellow Ground Cherries” .............
“Wunderselda” Marmalade ................000005
Aunt Sarah’s Spiced Pears ............-002-00 eee
Peach: Marmalade. 50... ii. cued ae wine seek eee
Aunt Sarah’s Ginger Pears ............0. 0000 e eee
Pear and Pieapple Marmalade .....................
Grape: Butter ..cccceuek cogs ei eeRaeueeseeerkawes
Canned Sour Cherries ............... eee C Spaoay¢
Candied Orange Peel ............ 0. 2c eee eee eee
Aunt Sarah’s “Cherry Marmalade” ...............
Aunt Sarah’s “Quince Honey” ’..................5
Bickléd! Peaches: cstgotsiciuaewie tho Seiees twee
Currant: Jelly ys eis decane sa eda a ees euler
Pineapple Honey ¢.ccccscswccincesee eae eban sees
Preserved Pineapple ....0.000ssc0ssed oa bbe ere e es
Grape COnSsérve es is yaks Cie tee wate aaeaurnd eae
Mary’s Recipe for Rhubarb Jam ...............0..
Apple Sauce jssod wkiwor a comers eden we een Wee ee es
Rhubarb Marmalade as “Frau Schmidt” Made It..
Grape Fruit Marmalade .............cceee eens
Orange Marmalade ........... ccc cece eee eee eee
Cherry “ORGliSh” i2cdokestiras acide seam eemess
Canned Peaches ........... err ee ee
Pear Conserve) soca cae eee thaaaee sa gare went eaa
Memon HONEY 25 (5. aa Sean Oh dae a OAS
Canned String Beans ........ cece cece e eee e eee
Preserved “German Prunes” or Plums ...........
“Bucks County” Apple Butter ...... Cae eek
Canned, Tomatoes: ....0.c8ic0sas0 8 vaca reas tensa
AND BOOK OF RECIPES 439

“Marmalades, Preserves & Canned Fruits—(Continued) PAGE

Euchered Peaches .........ccecceeeeereeeeeeetes 405
Aunt Sarah’s Method of Canning Corn ............ 405
Dried Sweet Cort cng iene es sewGueaceetes 406
Preserved Cherries ........... ccc ccecceeeeneeeeee 407
“Frozen Desserts. «sii vissuasciwievecce ove earweases one ee 407
Aunt Sarah’s Frozen “Fruit Custard” ............. 407
HET ets 2-20 scisa, fGdn en eto sultans aan were 407
Ice Cream (A Simple Recipe Given Mary) ........ 408
Frau Schmidt’s Ice Cream .......... cece eee eee 408
Maple ‘Parfait 2c.cusicave Gilgaw we teenie ey eats 408
Ice Cream Made by Beating With Paddle.......... 409
Aunt Sarah’s Recipe for Frozen Custard .......... 410
Pineapple ‘Cream: + cc.o2j2ncsiee dass Pew enteeure sears 410
Mary’s Recipe for Peach Cream ...............-- 411
Lemon Sherbet: 4.2. :244. cs csnaaves aaa weeader esses 411
Frau Schmidt’s Frozen Custard ..........00.0000% 411
Caramel Ice Cream ........0.0cc cee eee eee nee 412
Cheriy Sherbet: sysusseseaeereraweeyase ease 412
Grape SHELbety esa rie swag Bas aidee ok eeaateni aes 413
“Wines and. Syrups) sa eee isciecicis es enriee secre ue ees 413
Unfermented Grape Juice .......... ccc cece tweens 413
Vinegar Made From Strawberries ................ 414
Boiled Cider for Mince Pies .............. 00-00 eee 414
Lemon SYfUDP s-siw saaie ie eead wep wea eee eee 414
Bye Noge scscscdesencevenekrs cess were eae eee 414
ROSE Wane eke Sean eS AER RR Os 415
Dandelion Wine ............ ccc cece cece eens 415
Dandelion Wine (Made With Yeast) ............. 416
Grape Fruit: Punch ws. .wda ciao ns sanale cee vee Seas 416
A Substitute for Maple Syrup .................... 416
“Salted Almonds or Peanuts ............ 00. cece ee eeee 416
Peantt Butter cqaceudscatinacusa wide wseiees ed 417
A Club Sandwich: ..ssccadeas ernie ee meee eens 417
MEANGICS skies ais ete eee wee hoe deve nates meeaws 417
Walnut Molasses Taffy .......... 0 ccc cece eee eens 417
Cocoantt: Creams: yos.nsi ana ssese Gee ew Cee eeniees 418
Fudge (As Made by Mary) ............0e eee eeee 418
A Delicious Chocolate Cream Candy ............. 418

Mary’s Recipe for Molasses Taffy ................ 419
440 MARY AT THE FARM

PAGE
Recipe for Making Hard Soap Without Boiling ........ 419
To Imitate Chestnut Wood .............. 0. ccc eee eee 420
Measures and Weights ...........c cece eect e were eee 422

Cookins Scheie: ic0.0 cies fis, sottendideig ogy eae ele woelwanarag elees 423
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