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º º º
A F E A S T OF G () () I) T H IN G S
(OMIPILED BY
T H E W () M E N S S () ( I ET Y
of THE
F I R S T B A PT IS T C H U R (; H
BRONSON, KANSAS
Assisted by their neighbors and friends, whose kindness is hereby
gratefully acknowledged
— (BCB)—
PUBLISHED DECEMBER, MCMXXII
WITH ADDITIONS AND IMPROVEMENTS --
UPON THE FORMER EDITION
– (BCB)—
- “If a man or woman has not the soul of a cook, the most minute
recipe will end in failure.” –Kuttner.
–(BCB)–
—(Bronson Pilot Print)——

go to
Hammons Brothers Haw. Co.
BRONSON - - - - KANSAS
For your cooking utensils ...
As we have Quality Granite Ware, Ailadin Aluminum Ware and
Monogram Cook Stoves
ANYTHING IN THE HARDWARE LINE
2-
º * Let Us Hand You
This Bag of Money
—It Represents the Big
- Saving in Fuel You Can
/* Make With Cole”
- S
Blast in Your Home - ^
OUR GUARANTEE -
1. We guarantee a saving of one third in fuel over,
any lower draft stove cf the same size, with soft coal,
lignite or slack.
2. We guarantee Cole's Hot Blast to use less hard
cºal for heating a given space than any base burner
made with same , ize fire pot.
3. We guarantee that the rooms can be heated from
one to two hours each morning with the fuel put in the
stove the evening before.
4. We guarantee that the stove will hold fire with
soft coal or hard coal from Saturday evening to Mon-
*g morning.
... We guarantee a uniform heat day and night with
soft coal, hard coal or lignite.
5. We guarantee ºvery stove to remain absolutely
air tight as long as used.
We guarantee the ſeed door to be smoke and dust
prooi.
*...* guarantee the anti-puffing draft to prevent
uſting
p The above guarantee is made with the understand-
ing that the stove be operated according to directions,
and connected up with a good flue.
Cole's ºriginal Hot Blast
L_No. 116 -












Ö/?g
Bank of Bronson
E S T A B L I S H E D 18 8 6
CAPITAL $20,000.00
SURPLUS AND PROFITS $10,000.00
GENERAL BANKING BUSINESS
GUARANTEED]
*Añºs
OFFIGial-
WE WRITE INSURANCE OF ALL KINDS
ALSO MAKE FARM LOANS


“A HINT TO THE WISE IS SUFFICIENT.”
How to preserve a husband—
-Use care in selecting.
Do not choose too young and only of a variety reared in a good
moral atmosphere.
Once decided upon and selected, that part remains settled for-
ever. Give your entire thought to preparing for home use. Some in-
sist on keeping them in a pickle; others are constantly getting them
in hot water; even poor varieties may be made sweet, tender and
good by garnishing with patience, sweetened with smiles, flavored
with kisses to taste, wrapped well in a mantle, baked with a steady
fire of devotion and served with honey, peaches and cream. Thus pre-
pared they will keep forever.
-
MRS. ALBERT GREGORY.
Take a man when he is cold, wet, and hungry, and, if he is
amiable, warm him, dry him, feed him, and lo! you have an angel:
pg 4–Bronson Garage 1 page -
BIOMSOIGrăill[ſ]]ally
—Dealers in— -
GRAIN, SEEDS, HAY, FLOUR AND COAL
BRONSON - - - - - KANSAS
The Bronson Pilot
Appreciates and endeavors to merit your patronage as well as to
render Value received and be of real Service to you.
Laurence Moore, Editor and Publisher,


BREADS AND BREAKFAST DISHES
“One simple little song we sing
To brides but newly wed,
Just make the best of everything, i.
Especially of bread.”
– (BCB)—
HOP YEAST
Pare two large potatoes, boil with them two tablespoons of hops,
which are tied in a rag. When the potatoes are done scald one-half
cup of flour, with the potato water, mash the potatoes and add to the
scalded flour. Let cool, then add 1 cup yeast, % cup sugar, 1 table-
spoon ginger. Let rise and thicken with corn meal. Make into
cakes and dry. - —MRS. CORA. WELCH.
—(BCB)—
BUTTER-MILK YEAST. - -
Let one pint butter milk come to a boil, and pour it over three
tablespoons of flour. Let cool, and add one teacup bread sponge that
is very light. Let rise and thicken with corn meal and make into
cakes and dry. -
— (BCB)—
STARTER BREAD
To make the Starter: One cup good bread sponge without salt;
two tablespoons sugar. Stir well and put in cool place until wanted.
Do not let freeze. Add to the Starter one pint water; two tablespoons
sugar, flour to make batter. Let rise over night. Next morning
add 1 quart of warm water, 2 tablespoons sugar and the necessary
flour to make batter. Let get very light. Mix salt into the dry
flour, add 2 tablespoons sugar, lard to shorten and mix stiff. Let
rise and bake one hour. This will make three loaves.
–MRS. T. D. WEBSTER.

SALT RISING BREAD
Two tablespoons corn meal, 1 teaspoon salt, 2 teaspoons sugar,
% pint sweet milk. Scald the milk and pour over the ingredients.
Let sit all night in warm place. Next morning put into a gallon
crock: 1 teaspoon sugar, 1 teaspoon salt, and 3% teaspoon soda. Pour
1 pint of boiling water over the above ingredients, and add 1 pint
of cold water. Stir in flour to make a stiff batter, and add the
meal rising that you made the night before. Set in warm water
until light; kneed stiff; make into loaves; let rise and bake.
—MRS. J. R. ANDERSON.
— (BCB)—
RAISIN BREAD
Dissolve 43 cake of yeast in 43 cup of cold water. Scald 1 cup
of flour with one cup of hot potato water; when luke warm add
yeast. Beat 5 minutes and let stand over night. In the morning
scald two cups of sweet milk into which put 1 scant tablespoon of
salt and 3 of sugar, and 1 rounding tablespoon of butter. When milk
is luke warm, mix with yeast and add flour to mtke a soft dough.
Work in 2 cups of seedless raisins. Kneed until smooth. Let rise
until double in bulk. Work down and make into loaves. Let rise
and bake one hour. - —MATTIE W. ROSS,
—(BCB)—
NUT BREAD
Two cups flour, 2 teaspoons baking powder, 2 teaspoons sugar,
baking powder, 1 teaspoon salt, 2 cups sweet milk, 2 well beaten
eggs, 1 cup chopped walnuts (black), 1 cup sugar. Bake in moderate
oven. One half of this may be used for small family.
–MRS. B. R. BANTA.
––(BCB)—
BROWN BREAD
One cup corn meal, 1 cup wheat flour, 1 cup graham flour, 1
cup molasses, 1 cup sweet or sour milk, 1 tablespoon lard (melted),
1 teaspoon soda, salt. Steam 3 hours if a large can is used; 2
hours in one pound baking powder cans. –MRS. O. C. BROWN.
–––(BCB)—
BROWN BREAD
Three teacups of graham flour, 1 teacup white flour, 1 teacup
of sugar, 2 teacups of sour milk, 1 teaspoon baking powder, 1 tea-
spoon salt, 1 teaspoon soda in 33 teacup warm water. Mix thoroughly
and let rise 1.3% hours. Bake 1 hour. -
I bake the bread in two large baking powder cans and keep the
lids on while bread rises and bakes. —MRS, MAE CUMMINGS,

10
BRAN BREAD -
One quart of bran (not packed down), 1 pint white flour, 1
pint of buttermilk, 3% cup molasses, 1 teaspoon soda, 1 teaspoon
salt, Stir well together and bake one hour. —MRS. J. R. BUCK.
—(BCB) -
PARKER HOUSE ROLLS
Two cups flour, 2 teaspoons baking powder, 2 teacups sugar,
% teaspoon salt, 2 tablespoons butter, 2-3 cup milk. Mix as for
biscuits, roll to 1-3 inch thickness, cut with a round or ovel cutter
and crease in center with handle of case knife dipped in flour.
Brush one half with melted butter and fold over. Put in pan 3%
inch apart and bake in quick oven fifteen minutes. —Selected.
—(BCB)
BUNS
Set one yeast cake to soak in 4 cup warm water. When dissolved,
add to the following batter and tet rise until light: Three table
spoons butter, 2 table spoons sugar, 2 cups scalded milk, cooled; 3
cups flour. Beat thoroughly. When light, add 2% cups of flour and
knead. Let rise until double in bulk, then roll out and cut into
small biscuits. Let rise until light. Bake in hot oven 10 or 15
minutes. –MRS. NELLLIE E. CALDWELL.
—-(BCB)—
BREAKFAST BUNS
One cup of yeast starter, 1 pint of water, 1 table spoon lard,
% cup of sugar. Mix about like biscuit dough at noon, work down
at night, roll out, cut with cutter, let rise over night, bake for
breakfast. –MRS. W. W. WRIGHT.
––(BCB)
BISCUITS
Four tablespoons melted lard in 1 cup of milk. Add to 2 cups
flour: 1 level teaspoon salt, 1 heaping teaspoon baking powder. Roll
lightly and bake in quick oven. —MRS. GAY WEBSTER.
—(BCB)—
ROYAL BISCUITS
Two cups flour, 4 teaspoons baking powder, 4% teaspoon salt,
2 tablespoons shortening, 34 cup milk or half milk and half water.
Sift together flour, baking powder and salt, add shortening and mix
in with knife or fingertips; add liquid slowly to make a very soft
dough; roll or pat out lightly on floured board to about one inch
in thickness. Handle as little as possible. Cut with biscuit cut-
ter and bake in hot oven 15 to 20 minutes, —Selected.

SALLY LUND
One pint flour, 1% teaspoons baking powder, 2 table spoons
sugar, 1 cup milk, 1 egg, 1 table spocn melted butter. Sift together
dry ingredients, add milk, well beaten egg and melted butter. Beat
well and bake 20 minutes. —Selected,
—(BCB)—
PRUNE ROLL
One cup flour, 1 teaspoon baking powder, pinch of salt, 1
table spoon lard, 4% cup milk. Make dough stiff enough to roll out
flat. Drain prunes after being cooked. Lay on dough. Roll up. Put
in pan and bake 30 minutes. Remove and slice. Serve with whipped
cream. Any kind of fruit may be used. —MRS. EVA BYRAM.
GEMS
One egg, 1 level tea spoon salt, 1 level table spoon sugar, 1 cup
butter milk, 1 cup flour, 1-3 teaspoon soda, 1 level teaspoon baking
powder. —MRS. E. T. HOLEMAN.
—(BCB)—
GRAHAM GEMS
Two cups graham flour, 3% cup white flour, 3% cup sugar, 2 tea-
spoons cream tartar, 1 teaspoon soda, a little salt, 1 egg, milk. Mix
and sift dry ingredients, add egg well-beaten, and enough milk to
make stiff batter. Bake in hot oven in well-greased gem pans.
—BEATRICE. H. WOLF.
—(BCB)—
INDIAN GEMS
One cup flour, 1 cup corn meal, 33 cup sugar, 1 cup sweet milk,
1 tea spoon cream tartar, 4% tea spoon soda, 14 teaspoon salt, 1 egg.
Mix and sift dry ingredients, add milk, then egg well beaten. Bake
in hot oven in well greased gem pans. —Selected.
—(BCB)
BRAN MUFFINS
(Good for poor digestion.) Two cups Ralston's bran, 1 cup of
whole wheat flour, 1 egg, pinch of salt, 2 table spoons molasses, 1
table spoon baking powder. Milk enough to make batter. Drop
dough in hot iron gem pans and bake. MATTIE W. ROSS.
—(BCB)—
SOUTHERN BATTER CAKES
One cup meal scalded with pint of boiling water, 1 cup flour, 1
teaspoon sugar, 1 teaspoon soda, 1 teaspoon salt, 1 pint sour milk,
1 egg. —MRS. H. D. BANTA.

12
CORN BREAD
Two eggs well beaten, 33 cup ficur, 1% cups corn meal, 14 cup
butter, 2-3 cup sweet milk, 1 tablespoon sugar, 2 teaspoons bak-
ing powder. –MRS. B. H. W.O.J.F.
–(RCB)-
GRAHAM GEMS
Two cups graham flour, 3% cup white flour, 3% cup sugar, 1%
cups sour milk, 4 cup lard, 1 egg, 1 teaspoon soda, 1 teaspoon salt.
1 teaspoon baking powder. –MRS. ERMA WEBSTER.
–(BCB)—
RAISIN COFFEE CAKE WITH BREAD IDOUGH
In the morning, to 1 pound regular bread dough, when first
made, add 4% teaspoon shortening, 3 tablespoons sugar and 1 egg.
Knead 5 minutes; let rise 2% hours; knead down and let rise about
1 hour. Roll into a sheet about 1 inch thick, sprinkle with small
seedless raisins and shape into a roll. Twist the roll and form into
a ring, joining the ends. Place in pan; let rise 1% hours. Bake
30 minnutes in moderate oven. When done and while still warm,
ice with frosting made by beating together 1 cup powdered sugar,
1 tablespoon milk or water and 14 teaspoon vanilla extract.—Selected.
–(BCB)
y WAFFLES
Two cups flour, 2 rounding teaspoons baking powder, 1 tablespoon
sugar, 3 tablespoons melted butter, 3% teaspoon salt, 1% cups sweet
milk, 2 eggs beaten separately. Sift flour then measure, add the bak-
ing powder, salt, and sugar, sift three times, then add the well beat-
en eggs and butter and beat hard. Cook on a well greased, hot waſ f-
le iron. Serve hot with maple syrup. –D. C. CROSBY.
––(BCB)——
WAFFLES
Two and one-fourth cups flour, 1 tablespoon sugar, 3 level tea-
spoons baking powder, 2 tablespoons melted butter or lard, 4% tea-
spoon salt, 1% cups milk, 2 eggs beaten separately. Sift flour, then
measure, add baking powder, salt and sugar, sift three times, add
well beaten eggs and milk, melted butter and beat hard. Fry on a
hot, well greased waffle iron. Serve with syrup. –CORA LOVE.
(BCB)

-
Bºm Mal Muld
H E R E T () S E R W E Y () U
OUR HIGHEST AMIBITION IS TO
MERIT YOUR PATRONAGE
BY EFFICIENT SERVICE
AT RIGHT PRICES.
FRESH MEATS ALWAYS ()N HANH)S
WE WILL SUPPLY YOU WITH
ICE AT ALL TIMES, AT RIGHT PRICES
Shop open Sunday forenoon.
I) () N () H () B R () T H E R S
O. K. Donoho J. W. Donoho
- - -
Th9 BRONSON GARAGE
C. L. WEBSTER, Proprietor
Repairs and Parts for All Cars
All Standard Brands of Tires
()ils and Greases Willard Batteries

14
CORN BREAD
One cup flour, 3% cup meal, 44 cup sugar, 3% teaspoon salt, 1%
teaspoon baking powder, 1 cup sweet milk, 1 egg, 1 teaspoon butter.
Mix all dry ingredients together, beat egg and add milk to it;
beat it into dry ingredients, add melted butter and whip into batter.
—MRS. MAGGIE M. ANDERSON.
—(BCB)—
DELICIOUS PANCAKES
Three cups flour, 1 teaspoon salt, 2 teaspoons baking powder,
1 egg, 1 pint of milk, 2 tablespoons melted butter.
—MRS. ALFRED VOLLMER.
—(BCB)—
- BISCUITS
Two heaping teaspoons baking powder, 1-3 teaspoon soda, 2
-
table spoons cold lard , 1 pint sour milk. Flour to stiffen enough
to roll, Salt. Bake in quick oven. —MRS. WILL FORD.
—(BCB)—


16
©%g
RUMBEL LUMBER Co.
ROIIIld ()ak Heaters and C00k Stoves
Tin, Enamel and Aluminum Ware
THE WINCHESTER STORE
Phone 41 – – – — — — — — — — Bronson, Kansas
THE REXALL STORE
DRUGS, JEWELRY, KODAKS
Ice Cream Sodas in Season
Tom Mason, Proprietor Bronson, Kansas.
THE FORD GARAGE
GATES SUPER-TREAD TIRES
Automobile Accessories, Gas Oil and Grease
W. W. ROGERS "PHONE 31
BRONSON - - - - - - - - - KANSAS

17

18

19
soups
“You cannot feed Americans on soups made out of nothing.”
—(BCB)—
BOULLION
Two pounds of meat on a soup bone and two pounds in soup meat.
Place bone in four pints of cold water to boil. When beginning to
boil, take off scum. Boil slowly until tender. Remove from stock and
place stock to cool. When ready to prepare soup take off the top of
stock a greater amount of the fat. Place the soup meat cut in cmall
cubes in a skillet with just enough fat to keep it from sticking,
brown this meat thoroughly and then add to stock, add soup bunch
and flavoring. Cook one-half hour, strain and serve with parsley cut
in fine pieces. –ELIZABETH LOVE.
—(BCB)—
OYSTER SOUP
Heat a quart of milk to boiling point. Season well with salt and
pepper and strain into a soup tureen into which has been poured a
dozen oysters, heated in their own liquor on a slow fire. Stir in a tab-
lespoon of butter. Serve with hot crackers or strips of bread toasted.
-—GRACE ANDERSON
—(BCB)—
CHILLI
Two pounds beef ground fine, six chilli peppers, four pods garlic,
one pound suet, one pint chilli beans. Cook beans two hours, put in
ground meat, remove seeds from peppers. Chop peppers and garlic
fine, salt and pepper to taste, cook two hours and keep on plenty of
water. —Mrs. M. SHELTON
——(BCB)— -
MEXICAN CHILLI
One pound ground beef and small piece suet; one and one-half
cup chilli, beans. Cook separate until tender. Then mix and add fol-
lowing spices from a druggist: 1 tablespoon chilli sage, 1 table-
spoon comelia seed, one teaspoon poteen, four small or three large
peppers, one garlic, salt to taste. Let simmer one-half day.
–MRS, F, B, HOWELL,

CREAM OF CELERY SOUP
The green tops and roots from three stalks of celery; cover with
pint of cold water, bring slowly to boiling point and simmer gently
for half an hour; drain and press through a colander, using as
much of the celery as you can press through. Add to this 1 pint
of milk. Put the whole in a double boiler. Rub together; 1 table
spoons of butter and 2 of flour and stir into the soup. Stir and
cook until smooth. Add salt and pepper. —MRS. W. W. PATTERSON.
(BCB)
- CREAM OF CORN SOUP
One can of corn, or 1 quart fresh corn, chopped very fine; 1
quart milk, 3 tablespoons butter, 1 table spoon chopped onion, 2
tablespoons flour, yelks of 2 eggs, 3% cup whipped cream. Scald
the milk in double boiler, add the corn and cook 15 minutes. Melt
butter in sauce pan, add onion and cook until brown. Then add flour.
Stir until smooth, add gradually hot milk and corn. Cook for a
few minutes. Strain and return to double boilers. Just before serving
add the yelks of eggs well beaten and mix with the whipped cream.
Season with red peppers and salt.
—(BCB)—
CREAM OF TOMATO SOUP
One can tomatoes, 34 teaspoon soda, 1-3 cup butter, 3% cup flour,
1 teaspoon salt, 4% teaspoon white pepper, 1 quart milk, 3% cup of
flour. Cover and stew the tomatoes slowly 3% to 1 hour. Rub
through a strainer, add soda while hot; make a white sauce and
add the tomato juice. Serve immediately.
(BCB)—-
VEGETABLE SOUP
Two quarts of soup stock. Add 1 onion, 1 potato, 1 good sized
tomato, 1 cupful cabbage, 2 stalks celery, a little parsley, pearl
barley or rice or any vegetable liked. Chop vegetable fine, add to
stock and cook thoroughly. Season to taste. - -
NOODLES
To serve six persons: Two eggs, 2 tablespoons sweet milk,
teaspoon salt, flour to make very stiff. Beat eggs and milk to-
gether slightly. Add salt, mix very stiff with flour, roll thin as
paper, fold and roll up like jelly roll, Cut in strings. Cook 15 or
20 minutes in salted water and add to soup or place in boiling soup
if preferred, —MRS, MATTIE A, WEBSTER,

21
CROUTONS
One slice of bread 1-3 inch thick, 1 teaspoon butter. Trim the
crusts from the bread, cream the butter and spread on the bread.
Cut the bread in strips 1-3 inch wide, then cut the strips to 1-3 inch
cubes. Brown quickly in the oven and serve with soup. This serves
one plate, –MRS, W. WILLIAMSON.
2
2


23
WEGETABLES.
“The tender lettuce brings on softer sleep.” –W. King.
––(BCB)
BAKED BEANS
Pick over and wash 1 quart of soup beans. Set on stove and
cook until tender, (not soft). Pour off the water remaining. In
the bottom of the bean pot slice an onion, 34 lb. salt pork, pinch
of mustard, 2 tablespoons sorgum or brown sugar. Add beans,
cover with boiling water and bake in slow oven six to eight hours.
––––(BCB)—— -
º BAKED BEANS
One cup white beans, 1 cup brown beans, 1 onion split down;
put in center of beans; cook until tender, remove onion. 2 Table-
spoons vinegar, 2 tablespoons brown sugar, 8 small slices bacon fried
brown with grease; 2 sups tomatoes or catsup. Salt to taste. Dash
of paprika. –MRS. NETTIE GOODNO.
–(BCB)—
MACARONI WITH TOMATO SAUCE
Cook 34 cup of macaroni broken into inch pieces, in 2 quarts of
boiling salted water until soft. Drain in strainer, pour over cold
water and reheat in tomato sauce. -
Cook 34 can tomatoes and 1 slice of onion together for 15 min-
utes, rub through a strainer and add 3 tablespoons of butter and
2% tablespoons flour rubbed together; add 34 teaspoon salt and 18
teaspoon pepper. —MRS. J. R. BUCK.
—--(BCB)—
MACARONI CHEESE
Boil 3% package ready cut macaroni in salted water until tender.
Drain, put into pudding dish, add salt and pepper, 33 cup rich
milk, 1 tablespoon butter and 14 lb. grated cheese. Bake in moderate
oven 34 hour. —BEATRICE WOLF.
FRENCH FRIED ONIONS
Slice the onions in rings about a quarter inch thick and soak
in milk #3 hour. Drain off and roll in flour. Fry in deep fat until
a golden brown. Use large, smooth onions. -—Selected.
SCALLOPED EGG PLANT
Pare, slice and cook in salted water until tender, Drain and
mash. Put mixture in a baking pan, add salt and pepper. Beat in
an egg, add milk and cracker crumbs, dot the top with butter and
brown in the oven. —MATTIE WILLIAMSON ROSS.

24
- CREAM CABBAGE
One head cabbage chopped fine and cooked until tender. Cover
the cabbage with water, add 1 teaspoon salt and 1 red pepper pod.
While this is cooking, grate +3 lb. cream cheese, if dry, if not, cut
in small pieces. Roll 33 dozen crackers very fine, make cream
sauce. When cabbage is tender drain cff water. Take a baking
dish and cover the bottom with a thin layer of cabbage, then pour
over a part of the cream sauce and a sprinkling of cheese. Con-
tinue until the dish is full. Place the crackers over the top. Bake
for about 10 minutes. Serve from dish.
––––(BCB)—
CREAM SAUCE
Butter, 2 table spoons; flour, 1% teaspoons; salt, 3% teaspoon;
pepper, 3% teaspoon; cream, 1 cup.
––––(BCB)—
ASPARAGUS
Cut off tough stalks; wash and place in kettle, cover with boil-
ing water and cook until tender. Before removing from fire add 1
spoon butter, a cup of milk, season with pepper and salt. Thicken
with a little flour. Serve on buttered toast.
------(BCB)—-
CREAMED ASPARAGUS ON TOAST
Scrape the coarse scales from the branches, cut in equal lengths,
and tie in bunches. Cook standing in salt water until tender, drain
and dispose on toasted bread. Make white sauce. To this add the
whites of 2 hard boiled eggs, cut fine. Put asparagus on toast and
cover with cream sauce. On the top of all place the yolk of the
eggs after they have been put through a ricer. Serve hot.
—(BCB)
CORN CUSTARD
One cup milk, 3% can corn, 1 egg, 1 tablespoon butter, sprinkle
of salt. Beat egg; add milk, corn, melted butter and salt; put into
a buttered baking dish, set in a pan of hot water and bake in a
slow oven. Remove when firm. –MRS. G. W. WILLIAMSON.
—(BCB)--
SCALLOPED CORN
Place a layer of corn in dish. Then a layer of crackers until
corn is used. Salt and pepper to taste, butter the size of an egg.
Beat one egg, stir in with milk enough to cover corn. Bake 20 min.
BAKED SWEET POTATOES -
Peel 6 nice sweet potatoes. Boil in weak salt water until tender,
put in baking dish,Sprinkle with sugar and bits of butter and cover
with rich cream. Bake forty minutes. –MRS. HUNNEL.
-

25
S-V
SWEET POTATO BALLS -
Boil sweet potatoes, peel, and while hot mash thoroughly. Add
a tablespoon of butter and enough milk to moisten. Beat hard;
whip in a beaten egg, add pepper and salt and make into balls.
Roll each ball in sugar, then in cracker crumbs, then in a beaten
egg and again in cracker dust. Let the coating stiffen. Fry to a
golden brown in deep fat. –MATTIE WILLIAMSON ROSS.
—--(BCB) —-
GLAZED SWEET POTATOES
Boil sweet potatoes until ntarly done. Peel and cut into quarters
lengthwise. Lay on a baking platter, sprinkle with salt, brown
sugar and melted butter; add a few tablespoons boiling water. Set
in a hot oven and bake until the potatoes are covered with
a thin brown glaze. —MRS. WILLIAM HIXON.
—(BCB)—
POTATO CHOWDER --
Three cupfuls of parboiled potatoes cut into dice; 3% cup salt
pork cut fine; }; cup onion; 2 tablespoons flour, same of butter, 3.
cupsful milk, 1 cup water, 1 tablespoon minced parshey, 1 teaspoon
salt, a pinch of Cayenne and #3 teaspoon of celery salt, Put the
pork in a skillet and fry ten minutes; add the onion and fry until
yellow. Then, into a kettle or sauce pan put a layer of the potatoes,
cover with onion and salt pork, and continue using alternately until
all is used. Cover this with water and cook until the potatoes are
done. Make a white sauce by cooking the butter and flour together
and adding the hot milk; put the seasoning in the sauce, put all
together and cook for a couple of minutes. Serve hot. —Selected.
–––(BCB) -
POTATO CAKES
One-half cup flour, 3% small teaspoon baking powder, 1 cup of
potatoes, 1 egg, Roll into thin cakes and fry in deep fat.
—MRS. J. M. GOODNO.
—(BCB)—
BAKED POTATOES -
Wash and wipe perfectly dry and rub with salted grease or but-
ter. When potatoes are done pinch each firmly between thumb and
fingers, rolling it about as you pinch to make inside mealy, Serve
very hot. —HMRS. J. M. CUBBISON.
POTATO SOUFFLE
One-half cup hot mashed potatoes, one-half egg yolk. One-half
egg white. Mix egg thoroughly with potato and foºd in the stiffly
beaten white. Put in a buttered baking dish. -
—MRS. WILL WILLIAMSON,
26 - . - º-
TURNIPS
Put turnips on in boiling water and boil for ten minutes then
drain. Add more boiling water. Add seasoning and cook until tender.
. * - —MRS. T. J. LOVE.
——(BCB)—
- TURNIP SAUCE
Pare and slice 6, turnips and boil until tender. Boil 3 white
potatoes and mash with the turnips. Season with butter and salt,
pepper and cream. Serve hot. - —B. H. WOLF.
Wash and clean a good sized caulifflower, put in kettle and boil
ten minutes. Drain, cover with fresh water and boil until tender.
When done, put into serving dish and pour over it a sauce made as
follows: One heaping tablespoon flour, or corn starch, 1% cups
of milk. Stir until thick and add 1 tablespoon butter. —Selected.
——(BCB)—
- CABBAGE SOUFFLE
Cut small head of cabbage coarse and cook tender in salted
water. Brown 1 pint of bread crumbs in butter. Make 1 pint of
white sauce. Place one-half of the cabbage in bottom of casserole.
Sprinkle over the cabbage one-half the bread crumbs, and cover with
one half the white sauce, then the rest of the cabbage, the crumbs
and the white sauce. Bake in oven and let brown on top. -
- - º —IRMA WEBSTER.
CREAMET). CAULIFLOWER
- -----(BCB)—
CREAMED CARROTS AND PEAS
ſ Prepare carrots by scraping and slicing enough to make one
quart. Cook until very tender. Add 1 can best peas, 3% pint of
Sweet cream, a piece of butter, salt, pepper and 1 teaspoon sugar
Let heat and serve. –OPAL MOORE OWENS.
- ------(BCB)—
SWEET POTATOES-GEORGIAN STYLE
Season boiled and mashed sweet potatoes with butter, salt and
pepper. Meisten with cream and beat five minutes. Put in buttered
baking dish, leaving a rough surface. Pour over top a syrup made
by boiling 2 tablespoons molasses and 1 teaspoon butter for five
minutes. Bake in oven until delicately browned.
––(BCB)—
SWEET POTATOES AU GRATIN
Cut 5 medium sized coldboiled sweet potatoes in 1-3 inch slices.
Put a layer in a buttered baking dish, sprinkle with salt, pepper,
and 3 tablespoons brown sugar and dot with 1 tablespoon butter.
Repeat. Cover with buttered cracker crumbs and bake until brown.


GLAZED SWEET POTATOES
Wash and pare 6 medium sized sweet potatoes and cook until
soft. Drain, cut in lengthwise halves and put in buttered pan. Make
a sirup by boiling 34 cup sugar, 1 tablespoon butter, and 4 table-
spoons water. Brush potatoes with sirup and bake brown, basting
twice with sirup.
–(BCB)——
SWEET POTATOES EN BROCHET
Cut boiled potatoes in 1-3 inch slices and arrange on skewers in
groups of 3 or 4. Brush with melted butter, sprinkle with brown
sugar, and bake in hot oven till brown,
—(BCB)
SWEET POTATO BALLS
To 2 cups hot riced sweet potatoes add 3 tablespoons butter,
% teaspoon salt, a few grains pepper and 1 beaten egg. Shape into
small balls, roll in flour and fry in deep fat.
–(BCB)—
SCALLOPED SWEET POTATOES
Slice boiled sweet potatoes and place in buttered baking dish
with layers of brown sugar dotted with butter between layers of
potatoes. Cover the top with 3 tablespoons of cream, dot with
butter, and bake until brown. A few minutes before serving, cover
the top with marshmallows and return to the oven to brown.
(BCB)—
TURKISH PILOF
Wash and drain }; cup rice and cook in 1% tablespoons butter
for five minutes, stirring constantly. Add 1 cup boiling water and
let steam until rice has absorbed water. Then add 134 cups hot
stewed tomatoes and cook until rice is soft. Season with salt and
pepper. —AUNT MATTIE A. WEBSTER,
— —(BCB)—






29
MEATS, FISH AND GAME
“Some hae meat that canna eat,
And some would eat that want it.
But we hae meat, and we can eat,
Sae let the Lord be thankit.” —Burns.
“Fish must swin twice—once in water, once in fat.”
–(BCB)—
TO DRESS GOOSE OR DUCK
First step: Spread newspapers cn table—four to six in thick-
neSS. Second: Scald fowl thoroughly, then roll tightly in the
newspapers and let stand for fifteen minutes. Third step: Tear
off bits of paper, removing feathers as you proceed, thus keeping
the fowl warm until finished. Any water fowl can be plucked in
this manner in fifteen minutes. MRS. J. S. CUMMINGS.
- (BCB)—
ROAST TURREY
Take off all feathers, singe thoroughly, remove entrails, gizzard,
heart, liver, etc, and wash thcroughly, using a pinch of soda in the
last water. Wipe dry. Sew up all gashes, tie wings and legs close
to body. Rub with butter, salt and pepper and dredge with flour.
Place in roaster in hot oven and cook until tender and well browned,
basting often.
——(BCB)—
DRESSING
Cook giblets and neck in 1 quart of water; when cooked chop fine
and pour the broth over 1 loaf of bread, chopped fine. Add salt,
pepper and onion to taste, and sage if desired. One can of cove
oysters, 1 cup chopped celery (or celery salt may be used) and 2
eggs. Bake in pan with turkey. Chicken or goose may be cooked
in the same way. MRS. BEATRICE WOLF.
—(BCB)—
DRESSING FOR ROAST GOOSE
Cut giblets in small pieces and fry in their own fat. Take
equal parts of bread crumbs and cold mashed potatoes and season
to taste with salt, pepper, sage and a little sugar. Add giblets and
enough fat to make very rich, and water until stiff like cake batter.
Use to stuff goose, Cook remainder in pan. —MRS, A, KANE,

30
CHESTNUT STUFFING
An excellent chestnut stuffing for the Thanksgiving turkey
may be made of either the large imported chestnuts or the home
grown variety. For a simple stuffing, shell and blanch about 100 large
American chestnuts, then cook them for half an hour in water to
cover. Drain, mash the nuts and add to them 3 scant tablespoons of
butter, 1 level teaspoon of salt and 1-3 teaspoon of pepper. Mix
lightly, addinng a little minced onion, if desired, and a little finely
chooped celery, and stuff. This will be sufficient for the average
sized turkey. A rich dressing can be made by adding to the chestnuts
a cup of finely chopped veal, chicken or mutton, with parsley arid
other seasonings desired.
-—(BCB)——
DRESSING FOR BAKED FOWL
Trim crusts from stale bread and make one quart fine crumbs.
Put 2-3 cup butter over the fire and stir in crumbs until all are
coated with butter, then season with salt, pepper and sage. Add
3% cup milk, 1 egg or more if liked. —MRS, CORA. WELCH.
(BCB)—
BAKED YOUNG CHICKEN
Dress and joint as usual. Place in a pan and just cover with
Sweet milk and cream. Season with salt, pepper and butter and
sift a tablespoon flour over the top; set in oven to cock and by the
time the cream is almost cooked away, the chicken will be done.
Young chickens are splendid cooked in this way.
—MRS. ETHEL HAMMONS.
—(BCB)——
DUMPLINGS FOR CHICKEN
These dumplings are like a sponge. Take 1% cups flour, 2
large teaspoons baking powder, pinch of salt, 1 egg, and milk enough
to make a stiff batter. Sift flour, baking powder and salt together.
Add the well beaten egg with the milk, mix and drop into the
kettle with a tablespoon. Cover tight and let boil for twenty-five
minutes. Do not remove cover or stop boiling for that time, when
all will be ready to serve. –MRS, ETHEL HAMMONS.
- ——(BCB)—
STEWED RIBS OF BEEF
Three pounds of ribs of beef cut in pieces about two inches
square. Cover with cold water, add 1 tablespoon vinegar and boil
slowly all morning putting on as soon after breakfast as possible.
One hour before serving, add 1 carrot, also 1 onion sliced thin.
With remaining water on meat, make gravy with flour to thicken,
before removing the beef, —MRS, J. R. BUCK.

31
- ~/
Z POTATO DRESSING FOR ROAST GOOSE
Two cups hot mashed potatoes, 134 cups soft stale bread crumbs,
14 cup finely chopped salt pork, 1 finely chopped onion, 1-3 cup of
butter, 1% tablespoon salt, 1 egg, 1 teaspoon sage. Add to the
potatoes, the bread crumbs, butter, eggs, salt, and sage, then add
pork and onion. Stuff goose, sew up and roast.—CARRIE WEBSTER.
—--(BCB) —-
BEEF LOAF
Two pounds steak, ground;two eggs, one cup cracker crumbs,
rolled fine; one cup milk, butter size of walnut. Season with salt,
pepper and sage. Mix together and form in a loaf; put in bread pan;
put some pieces of chopped suet or butter on top and sift some
flour over loaf. Then almost cover with boiling water. Bake one and
one-half hours. Baste often. –MRS. EVA. M. IRELAND
—(BCB)—
PRESSED CHICKEN
Cook chicken in salted water till tender and water almost gone.
Let cool. Then chop the meat and season with pepper and celery.
Salt. Add the broth, about three tablespoons, mix and press in a
crock until cold. Then slice and put between buttered rolls.
- —NELLIE E. CALDWELL.
—--(BCB)—
RAGOUT
One pint cold meat cooked until tender, put through meat
chopper, two cups tomatoes, put into sauce pan one large spoonful
fat, one large onion sliced fine. To this add meat, salt and pepper,
one pint of liquid of meat; also add some cracker crumbs. Mix
thoroughly and slightly sprinkle over top with brown sugar, and bake
in moderate oven —MRS. W. D. FREEMAN
—(BCB)—
COTTAGE PIE.
Three cups finely chopped meat, three tablespoons butter, three
tablespoons flour, one onion, one and one-half cup stock. Salt and pep-
per to taste. Mashed potato. Melt butter, brown onion in it, add
flour, stir until smooth; add stock, simmer five minutes, season, add
meat, turn into buttered baking dish, cover with mashed potato,
brush potato with the yolk of an egg, and brown in oven.
—LAURA STEELE

32
-
PORK PIE
One pound pork (fresh), 1 pint milk, 2 tablespoons flour, salt,
pepper. Boil the pork until tender; season to taste with salt and
pepper. Remove the bones if any and mince rather fine; thicken
with the flour, add the milk and pour into a baking dish lined
with biscuit dough; cover with the dough and bake until the crusts
are brown. —BESSIE MATTOX
––(BCB)—
- CHICKEN POT PIE
One fowl cut in joints and boned; one-fourth cup flour; one-half
teaspoon salt; pepper to taste; two cups flour; three level teaspoons
baking powder; One half teaspocn salt, one-fourth cup of shorten-
ing, milk or cream. Cover fowl with boiling water, and let simmer
until tender, bone, and place in baking dish lined with rich biscuit
dough. Mix the one-fourth cup flour, with cold water to thicken broth.
Pour this gravy over foul until nearly covered, reserve rest to serve
apart. Sift together flour, baking powder and salt, add shortening and
milk or cream to make dough less stiff than biscuit. Put this by
spoonfuls over the fowl. Cover with crust and let bake about thirty-
five minutes. –MRS. J. D. WOLF.
–(BCB)—
CHICHEN PIE
Boil two full grown chichens until tender. Season well with salt
and pepper. Place the chicken in a pan, pour plenty of gravy over
it. Make a rich biscuit dough and place in biscuit form over top of
pan of chichen and bake about thirty minutes.
–MRS, LAURA WRIGHT.
—(BCB)—
SPARE RIB PIE
Boil side of ribs until tender, season well, Remove ribs. Put one
cup milk in the gravy and thicken with flour. Pour in pan. Make
rich biscuit dough and bake as chicken pie. -
–MRS. LAURA. WRIGHT.
–(BCB)— - º
PRESSED MEAT
Two pounds beef, two pounds pork. Cook until tender, grind,
season and reheat and put into mould and serve when cold.
—CARRIE WEBSTER.
SPANISH BEEF
Take four pounds of round, cook until very tender, lift out of
the liquor. Set aside where it will keep very hot. Strain into the
liquor one can of tomatoes through colander, put into that two chili
peppers and one small onion chopped fine. Cook into a gravy. Slice
meat and serve with sauce over it very hot.—MRS. B. R. BANTA,
33
-
COOKED DRIED BEEF
Chop into fine pieces and cover with water. Let boil several min-
utes then drain off water. Cover again and let boil down, then add
teaspoonful of butter and milk and enough flour to thicken.
. –MRS. WILL LORMOR.
–(BCB)—
WHITE SAUCE
Two and one-half tablespoons butter, one cup milk, one and one-
half tablespoons flour, salt and pepper. Put butter in sauce pan, stir
until melted and bubbling add flour, mixed with milk. Then beat
until smooth and glossy. –MRS. JOE GREGORY
—(BCB)—
NUT ROAST -
Two eggs, 1 cup milk, #3 cup chopped pecans, 2 cups bread
crumbs, sage or savory to taste, salt and pepper. Roll in wet cloth
and tie. Don't leave too much rocm to swell. Steam forty-five
minutes. –MRS. L. B. KAYSER.
–(BCB)—
SCALLOPED OYSTERS
One pint of oysters, solid; 3% cup butter, 1 cup stale bread
crumbs or cracker crumbs, salt and pepper. Butter a shallow
dish, put in a layer of crumbs, then a layer of oysters, then add a
little salt, pepper and butter. Repeat, but have a layer of buttered
crumbs on top. Add oyster juice and an equal amount of milk may
be added and more crumbs used. Bake in hot oven twenty minutes,
or until crumbs are brown. MRS. MABEL, HOLEMAN-MARVEL.
––(BCB)
FRIED OYSTERS
Select large oysters; wash and wipe them; remove pieces of
shell; season with salt and pepper, roll in fine bread crumbs which
have been dried, sifted and seasoned; dip in beaten egg an again
in crumbs. The egg should have 1 tablespoon water or oyster
juice added to it. Fry one minute, drain, garnish and serve.
–(BCB)—
SALMON CRCQUETTS -
One and three-fourth cups cold salmon, 1 teaspoon lemon juice,
1 cup thick white sauce, nonper and salt. Add sauce to salmon,
then lemon juice and set aside to cool. Shape, dip in crumbs, egg
and crumbs again, fry in deep fat and drain. —MRS. JOE GREGORY..
-


34
–––(BCB)—
OYSTER SOUFFLE
Scald in their liquor 2 dozen oysters, remove them and chop
very fine. Blend smoothly 2 heaping tablespoons butter and the same
amount of flour. Add 34 cup hot cream and the oyster liquor and
stir over the fire until thick and smooth. Now add salt and cook
for three minutes. Remove from stove; add beaten yolks of 3 eggs
and set aside until slightly cooled; mix in chopped oysters, a tea-
spoon of lemon juice and whites of eggs beaten stiff. Turn into
a souffle dish and bake for twenty minutes. Serve immediately.
- –MRS. BERTHA ANDERSON.
—--(BCB)—-
SALMION BALLS -
One can salmon, 1 cup milk, 1 egg, pepper and salt to taste.
Cracker crumbs enough to thicken. Form into round cakes. Fry
in butter. —LELA McFARLAND.
—(BCB)—
SALMON LOAF
One can salmon, boned and minced; 3% cup cracker crumbs, 1%
cups cream, 3 eggs, 1 teaspoon salt. Steam two or three hours.
Serve hot with sliced lemon or cream sauce. —BEATRICE WOLF.
––(33CB)----
SCALLOPED SALMON -
Take a small can salmon, pick out the small bones and mix
and beat together with 2 or 3 eggs. Season with salt and pepper,
place in a baking dish, andsprinkle the top with four or five crack-
ers rolled fine, or bread crumbs will do. Place small bits of butter
Over top and soften with sweet milk. Place in moderate oven and
bake to nice brown. —MRS. CALDWELL, DAVIS .
–––(BCB)—
SALMON LOAF
One can salmon, 1 cup cracker crumbs, 1 cup of milk, butter
size of an egg, 1 egg; mix well. Season with salt and pepper to
taste. Bake in slow oven forty-five minutes. Fine hot or cold.
- (BCB)—
º POT ROAST
Procure 2 lbs. flank of beef. Salt and pepper to taste. Add
sage if desired. Roll tight and fasten with wooden skewers or tie
with string. Cut up 4 lb. suet and fry out in a kettle Put meat.
in and add boiling water enough to cover. Cook well done. The
Water should be boiled away. Turn in fat until bound on all sides.
Lift out and make gravy, —MRS. O. A. ABBEY.

35
CHEESE BALLS
Grind 1 cup of cheese. Mix into the stiffly beaten white of 1
egg, salt. Make into balls and roll in cracker crumbs. Fry in
deep fat. —BELLE DAVIS.
- — (BCB)—
vº - CREAMED CHICKEN
Cook chicken until well done. Remove from the bone and cut
into small pieces with scissors. Salt and pepper, plenty of sweet
cream. Thicken just a little with flour, Cook unntil heated through
and serve. —MRS. RUFUS HOLEMAN.
——(13CB)——
- PRESSED CHICKEN
Cook chicken until well done. Remove bones and put through
a food chopper. You can have plenty of broth and use for soup if
you wish. Take 1 quart of the broth, let come to boil, add 1 envel-
ope of Knox Gellatin dissolved in a little water. Let heat and pour
over chicken and let cool. Slice and serve.—MATTIE A. WEBSTER.
——(BCB)
SCALLOPED CHICKEN
y Boil fowl until very tender. Remove from bones. Dice meat
and grind skin and giblets. Put in baker alternate layers of chicken
and cracker crumbs. Pour over liquor in which chicken was cooked
to moisten sufficiently and bake 20 or 30 minutes.
—MRS. GLEN WARREN HAYES.
—(BCB)—
MEAT SOUFFLE
Make 1 cup of white sauce, seasoned with chopped parsley. Stir
in 1 cup chopped meat—chicken, lamb or veal—into the sauce and
cook one minute. Add yolks of 2 eggs slightly beaten and set
away to cool. When cold stir in whites beaten to stiff froth. Bake
in a buttered pan about twenty minutes and serve at once. This is
a good way to use left-over meats.
(BCB)—
POT ROAST
Two and one half or three pounds of good roast meat. Best
without bone. Salt and pepper well rubed into meat. Sage if
liked. Put 1 cup butter in iron kettle to heat. Put meat into
kettle and brown on all sides, turning constantly. Add 1 large
onion and brown well. Pour over all small amount of water and
boil gently until done. Thicken broth and serve.
—MRS. S. E. RUSSELL,

36
CHICKEN SALAD
/~ Boil one large chicken until very tender. After it is cold, take
out the bones, skin and fat. Chop fine. Add an equal amount of
celery cut into cubes. (Do not chop celery, as it bruises it.) Three
hard boiled eggs. Salt pepper, and a few small cucumber pickies,
chopped fine, 1 cup whipped cream, or 1 cup Mayonnaise dressing.
-—(BCB) -
SAVORY MEAT DISH
Cut into small pieces, equal parts of beef steak and pork. Pour
over it boiling water and cook until very tender. Have plenty of
liquid. Thicken with flour, not too thick. Spread bread crumbs
over top and, with a spoon, push them into the gravy until all are
wet. Place in oven and brown. —ALMA CAWTHORNE.
(BCB) — -
CHICKEN SALAD
Cook chicken tender. Chop fine but do not grind. Add celery,
and shredded cabbage % cup each; 4 or 5 pickles, 3 or 4 hard
boiled eggs and mix with dressing. Yolks of 4 eggs or 2 whole eggs
beaten. Pour over them 4 tablespoons boiling vinegar. Cook until
thick. Remove from fire. Add 1 tablespoon butter. Season with 34
teaspoon mustard and pepper. —ROMOLA IRELAND.
–(BCB)— -
BAKED SLICED HAM
Parboil a piece of smoked sliced ham, cut to about 2 inches
thick, in Sweet milk for twenty minutes. Put in a baker and cover
with a paste made of 1-3 cup brown sugar, large spoon flour and a
teaspoon mustard, using some of the milk in which the ham was
cooked to hold the paste together. Use half the paste to cover one
side of the ham, bake half an hour, then turn, spread the remaining
paste on the other side; return to the oven and cook an hour longer,
having a slow oven. Pour the remaining milk around the meat
before baking through.
-
—(BCB)—
MEXICAN TAMALES
One pound of steak ground, 1 small can tomatoes, 2 large onions
cut fine, 1 tablespoon chili powder, salt to taste. One quart salted
boiling water made into stiff mush by adding corn meal. Let cool.
Put 4% cup butter or fried meat drippings into skillet. When hot,
add the chopped meat. Stir until hot through. Add onions, tomatoes
and chilli powder. Salt to taste. Line a pan with the mush. Pour
the prepared mixture into it and cover with mush. Bake one
hour. —MAYSEL NASH.

37
/, SWISS STEAK
Three pounds round steak, cut about one inch thick. Pound
well. Work into it 1 cup of flour. Salt and pepper to taste.
Fold together and fry on both sides to nice brown, using equal por-
tions of lard and butter. Pour over meat a small amount of water.
Cover tightly and bake until tender. Make a gravy when done and
serve hot.
——(BCB)—
SPANISH STEW
Make as above, adding a finely chopped onion and a half can
tomatoes. This is delicious. Make gravy. —MRS. F. McCARTY.

F. F. O. G.
BUY
GROCERIES
Wright, Ireland&(0.
3/6c
Quality Store.

39
EGGS
“Humpy Dumpy sat on a wall,
Humpy Dumpy had a great fall;
And all the King's horses and all the King's men
Couldn’t put Humpy Dumpy together again.”
——(BCB)—
OMELET
Three eggs, 3 tablespoons sweet milk, beat eggs slightly, add
milk and stir up once. Have skillet hot. Place into it tablespoon
butter, pour in eggs and milk. Salt and pepper. When set, fold
over. Serve very hot. Never make up more than 3 eggs at a time
but repeat if you wish to serve more. Vary this omelet by adding
finely chopped ham just before folding. —MRS. T. D. WEBSTER.
- (BCB)—
DEVILED EGGS
Boil 6 eggs hard, drop into cold water and peel. Cut open and
remove yolks. Mash yolks and add butter, salt, pepper and mustard.
Vinegar to taste. Fill whites and serve in bed of lettuce.
- –MRS. EVA BYRAM.
—(BCB)—
TOMATO TOAST
One and a half cups strained tomato, 3% cup scalded milk, 4
teaspoon soda, 3 tablespoons butter, 3 tablespoons flour, six slices
toast. Make a tomato sauce from the butter, flour and tomatoes;
add soda and salt, then milk. Dip the toast in the sauce. Serve
hot. –MRS. WILLIAM HIXON.
—(BCB)—
FRENCH TOAST
Cut stale bread into medium slices, dip quickly in boiling
water, and then into beaten egg and milk, allowing 1 tablespoon
sweet milk to each egg. Fry in butter or meat drippings.
—(BCB)
BREAD CROQUETTES
Two cups stale bread crumbs, 1 cup hot milk, grated rind of
1 lemon, % cup currents, 3% teaspoon cinnamon, yolks of 2 eggs.
Boil the bread crumbs for two minutes in the hot milk. Add the
lemon rind, currents and cinnamon, and remove from the fire.
Beat in the yolks of the two eggs. Cool, form into croquettes,
crumb and fry in hot fat. –MRS. WILLIAM HIXON.

40
SALAIDS AND SALAD DRESSINGS
“To make a perfect salad, there should be a spendthrift for oil,
a miser for vinegar, a wise man for salt, and a madcap to stir the
ingredients and mix them well together.”
——(BCB)—
CREAM DRESSING I
One-half tablespoon salt, 3% teaspoon mustard, 34 tablespoon
sugar, 1 egg slightly beaten, 2% tablespoons melted butter, 34 cup
cream, 34 cup vinegar. Mix ingredients in order given, adding
vinegar very slowly. Cook over boiling water. Stir constantly until
mixture thickens. Strain and cool.
(BCB)—
CREAM DRESSING II
One tablespoon mustard, 1 table spoon salt, 2 tablespoons flour,
few grains Cayenne, 1 tablespoon melted butter, yolk of 1 egg,
1% teaspoons powdered sugar, 1-3 cup hot vinegar, 3% cup thick
cream. Mix dry ingredients, add butter, egg and vinegar slowly.
Cook over boiling water, stirring constantly until mixture thickens.
Cool and add to heavy cream, beaten stiff.
(BCB)
CREAM SALAD DRESSING
One and one-half tablespoons sugar, 1 tablespoon flour, yolk
of 1 egg, 1 teaspoon mustrad, 1 teaspoon salt, 14 cup vinegar, 9.
cup milk. Stir milk and dry ingredients until smooth, then add
vinegar slowly and cook until thick as cream. —MRS. IVA HOLROYD.
––(BCB)
WHIPPED CREAM SALAD TRESSING
Beat yolks of 3 eggs until thick and lemon colored. Add 2
teaspoons sugar, 3% teaspoon salt, #6 teaspoon mustard, and a sprinkle
of Cayenne. Pour over this mixture 34 cup boiling vinegar in which
1 teaspoon butter has been melted. Cook very slowly on back of
range until it thickens. Chill and just before using, whip 1% cup
heavy cream and fold into the mixture, MRS. G. W. WILLIAMSON.

FRENCH FDRESSING
One-half teaspoon salt, 2 tablespoons vinegar, 14 teaspoon pepper,
4 tablespoons olive oil. Mix ingredients, stir until well blended.
Some prefer adding a few drops onion juice. French dressing is
more easily prepared and more largely used than any other kind.
(BCB)—
MAYONNAISE
Two eggs well beaten, 11evel teaspoon salt, 1 level teaspoon
pepper, 2 level teaspoons prepared mustard, 1 teaspoon butter, 2
scant teaspoons of sugar. Stir in this #3 cup vinegar (weakened)
and boil until thick. When cold, if necessary, may be thinned with
Sweet or Sour cream. –BEATRICE. H. WOLF.
–(BCB)—
MAYONNAISE
Yolks of 6 eggs, 1 table spoon sugar, 1 tablespoon flour level
teaspoon mustrad, 14 cup vinegar (strorg), 1% cups water. Cook in
double boiler, stirring till it thickens. Take off fire and add salt
to taste. If too thick, dilute with cream. —MRS. J. G. SHEPPAR.D.
–(BCB) –
LETTUCE DRESSISG
Boil 3 eggs until hard, take off shells and remove the yolks.
Mash them smooth and fine; add 1 tablespoon melted butter and
a little pepper and salt. Mix well. Add gradually 3% teacup vinegar,
beat and stir thoroughly, then pour the dressing over the lettuce.
Cut the whites of the eggs in rings and lay them on top. Serve as
scon as made. MRS. J. D. WOOD.
–(BCB)— -
SALMON SALAD
One can salmon mixed fine. Slice 13 dozen sweet pickles. Make
a dressing of 1 egg, 1 teaspoon mustard, pinch salt, little pepper,
1 teaspoon butter, 3 tablespoons sugar. Beat all together, then add
2 tablespoons cream, #3 cup Vinegar. Cook and pour over salmon.
–MRS. J. L. SMITH.
–(BCB)—
OYSTER SALAD -
Pour off liquor of 1 large can of oysters; slice two large or
three small pickles very fine; roll eight large crackers fine, boil 4
eggs and cut in rounds; put in a layer of each with celery, salt
to suit taste. Then pour oyster liquor over all.
–MRS, D. F. McCARTY.

POTATO SALAD
Two quarts of chopped potatoes, 2 small onions chopped, 3 hard
boiled eggs minced, salt and pepper to taste. Dressing for same:
One pint sour cream. Let come to boil and add 4 tablespoons vin-
egar. Beat one egg light add to cream and vinegar. Remove from
fire and pour over salad. I prefer the pototoes cooked with peelings
on. Let cool, then peel and dice.
— — (BCB)—
TOMATO ASPIC
To 1 quart of tomatoes add 1 package of gelatine, salt, onion
juice, celery salt, pepper, and a little sugar. Heat until gelatine
is dissolved. Strain and pour into pan to harden. Cut in rounds or
squares or individual molds. Celery cut fine, pearl onions and nuts
may be added. Serve on lettuce leaf with salad dressing.
—MARGARET O. HEATON.
–––(BCB)—
BEAN SALAD
Cook 1 pint of soup beans in soda water for 15 minutes. Pour
off and cook in clear water until tender. Drain the water off and
add 2 large onions and 3 sour pickles; 1 tablespoon vinegar and a
little salt. Put in a dish and pour over it a small bottle of tomato
catsup. - —MRS. D. F. McCARTY.
–––(BCB)—
NUT AND CABBAGE SALAD
One pound nuts of any kind; one stalk of celery. Salt, pepper,
one small head of cabbage and one large apple. Chop all fine and
mix with 42 cup vinegar and sweeten. Heat vinegar and two table-
Sp0OnS Sugar. - –MRS. WALTER CAMPRELL
— (BCB)—
- HOT SLAW
Slice cabbage fine and salt. Dressing: Boil together one-half cut)
sugar, one-half cup cream, two tablespoons vinegar and one egg well
beaten. While hot pour over the cabbage. Fine dressing for lettuce.
- –MRS. J. W. McFARLAND.
------(BCB)—
CABBAGE SALAD
Half a large cabbage, or one whole small one, chopped fine. Stir
together one cupful of vinegar, one teaspoon black pepper, one tea-
spoon salt, three tablespoons of melted butter, three well beaten
eggs, six tablespoons sweet cream. Pour this into a dish, set in a
kettle of boiling water and stir until it thickens. Pour it over cab-
bage while hot and mix thoroughly. When a little cool, Sweet
cream poured over it will improve it. —MRS. ADA L. GOODNO.
º

43
~/
º TOMATO SALAD
Six medium sized tomatoes, one egg, boiled hard, one onion minc-
ed fine, bread crumbs. Salt, pepper, mustard and Mayonnaise. Use
lettuce leaves. Place lettuce leaf on salad plate. Lay on one side a
slice of tomato. Mince the rest of tomatoes very fine. Add the onion
and enough bread crumbs to take up juice. Add salt, pepper, mus-
tard and place the mixture on the side of the salad plate. Dress with
Mayonnaise, garnish with the white of egg; cut in rings and rub the
yolk through a very fine sieve directly on salad. -
—MRS. T. D. WEBSTER.
–(BCB)—
SALMON SALAD
One can salmon, four hard boiled eggs, 1 cup cabbage. Chop
eggs, fish and cabbage separately, mix in juice of 2 lemons and a
dash of salt. - MRS. J. D. MARTIN.
—(BCB)—
CABBAGE SLAW
One small head chopped cabbage. Sprinkle a little salt and
pepper over it. Add +3 cup sugar, 3% cup sweet cream, 1-2 cup vinegar
if not too strong. Mix in order given.—MRS. EVA. M. IRELAND
(BCB)
/ “MY BEST SALAD”
Six apples, 1 stalk celery, 1 package seeded raisins, yolk of 1
egg, 1-3 cup sugar, 14 teaspoon salt, a dust of red pepper, 1-3 tea-
spoon dry mustard, 2 tablespoons olive oil, 2 cups whipped cream,
half of small cabbage, 1 small can pineappie. Pare and core the
apples and chop them with the celery and cabbage. Clean the
seeded raisins and add them. Beat the yolk of the egg with the
sugar, add salt, red pepper and mustard. Cook for a minute, then
remove from the fire and add the olive oil. Add to the chopped
ingredients with the whipped cream and the pineapple. Set on
ice some time before serving. Serve on crisp, white lettuce leaves.
This salad will serve 30 person. —MRS. W. W. PATTERSON.
–(BCB)— -
SHRIMP SALAD
Put one can of tomatoes in stew kettle, boil five minutes. Strain
and return to fire, adding 1 teaspoon corn starch, 1 teaspoon butter,
1 teaspoon “Durkee's Salad Dressing.” Salt and pepper to taste.
Add juice of 1 lemon. If desired more tart, add vinegar to suit.
Boil five minutes. If lumpy, strain. Have shrimps in a dish and
pour the above over them. Serve cold on lettuce leaves.
—UHLMA GOODNO-BROWN,

44
BANANA SALAD
Four bananas, 1 head lettuce, six Walnuts. Strip one section
of skin to remove bananas, and cut in dice. Put in a dish and mix
with French dressing. Let stand in cool place one half hour. Refill
skins with the fruit and arrange on a bed of lettuce leaves. Garnish
with parsley and halves of walnuts. —MRS. DOUGHTY.
----(BCB)— -
SALAD
A delicious salad can be made from canned pears. Lay haif
a pear on a lettuce leaf and use a thin Mayonnaise dressing. Garnish
with slivers of orange, or a touch of orange marmalade. Thin slices
of banana look very pretty as a garnish. –MRS. J. R. BUCK.
–––(BCB)
FRUIT SALAD
Eight oranges, 6 bananas, 1 can pineapple cut small; 1 cup
almonds or English walnuts. Slice all the fresh fruit, and drain
off juices. To the juice, add 1% pints water, juice of 2 lemons, 1%
cups sugar and 1 box gelatine. Bring jelly to boil five minutes.
Remove from fire and when cold, pour over fruit. Serve with
whipped cream.
––––(BCB)— -
CHEESE SALAD -
Six hard boiled eggs, 43 lb. cheese, 1 dozen sweet pickles, May-
onnaise dressing. Grind the eggs, cheese and pickles in the food
chopper and mix with the Mayonnaise dressing just before serving.
—BESSIE MATTOX.
–––(BCB)—
SHRIMP SALAD
Remove shrimps from can, cover with cold or ice water and
let stand twenty minutes. Drain, dry beteween towels, remove
intestinal veins, and break in pieces, reserving 6 of the finest.
Moisten with cream dressing No. 2 and arrange on nests of lettuce
leaves. Put a spoonful of dressing on each and garnish with a
whole shrimp, capers and an olive cut in quarters.
— —(BCB)
LADIES” AID SOCIETY SALAD
Prepare any flavor of pink jello and set in a cool place to
harden. Cut into small discs, 2 bananas, 2 oranges, 1 small can
pineapples, 1 pint white cherries, 4 pint nut meats, and the juice
of 1 lemon. Mix and sweeten to taste. When ready to serve, cut
jello into squares and place in center of dishes. Put fruits around
it and drop a spoonful of whipped cream on top. –MRS.J.H.OLIVER,

PERFECTION SALAD
Soak 1 envelope of plain gelatine in 36 cup cold water for five
minutes, then add the juice of 1 lemon and 2 table spoons sugar.
Stir well and pour 1 pint boiling water over the mixture, stir well
and strain. Set to cool. When this begins to harden, pour in 1
cup of shredded cabbage, 2 cups cubed celery, 1 can pimentos cut
fine. Mold in a vessel so as to cut into squares. Serve on a lettuce
leaf. —MRS. ADDIE JOHNSON.
-----(BCB)—
MAYONNAISE DRESSING
Half cup vinegar, 4 teaspoon pepper, 34 cup sugar, 43 teaspoon
mustard, 1-2 teaspoon salt, 2 egg yolks, 1 tablespoon flour, 3% cup
sour cream. Heat vinegar to boiling point. Sift together the
dry ingredients and stir into the vinegar slowly. Add beaten egg
yolks and sour cream. –MRS, ROY H. OWENS.
WALDORF ASTORIA SALAD
(BCB) -
One cup celery cut into cubes, 1 cup nut meats, 2 cups apples
cut into cubes. Mayonnaise dressing well sweetened. Serve on
lettuce leaf. —LUTIE MOSS-HELMS.
* r —-(BCB)—
ſ - PINEAPPLE SALAD
One can pineapple (8 slices), cubed; 1 pint sour cream, 1 pint
sweet cream, 1 tablespoon flour, 1 tablespoon butter, 1 tablespoon
sugar, 4% pound marshmallows cut fine, Melt butter, stir in
flour, add sweet cream and cook until thick. Let cool
and add pineapple, marchmallows and sour cream. Mix all
together. Let stand three hours before serving. Add cup of nut
meats if desired. —GEORGIA ABBEY.
– (BCB) –––
º WHITE CHERRY SALAD
Remove pits of white cherries and on each half cherry place
half an English walnut. Serve on lettuce leaves with mayonnaise
dressing. —GEORGIA ABBEY.
–––(BCB)—
PEAR SALAD
Take half of canned pears, cover with mayonnaise dressing and
Sprinkle generously with rolled nut meats. HENRIETTA HAMMONS
––(BCB)
Y GRAPE SALAD
One and a half pounds large white grapes, seeded by cutting
open and removing seeds. Can of pimentos. Cups of pecans
or English walnut meats, sugar to taste.

46
V THOUSAND ISLAND DRESSING
One teaspocn mustard, 1 teaspoon salt, 1 teaspoon powdered
sugar, pinch of cayenne pepper, yolks of two eggs, 2 table spoons
vinegar, 2 tablespoons lemon juice, 1% cups salad oil (Mazola), 1
pint chilli sauce, 2 hard boiled eggs chopped fine, 1 green pepper,
2 tablespoons onion tops chopped fine, 1 cup whipped cream. Blend
mustard, salt, sugar, pepper and egg yolks in a bowl, add vinegar
and lemon juice, then the oil, a very little at a time, beating con-
stantly to prevent curdling. Then add chilli sauce, boiled eggs,
pepper and onion top, and just before serving add the whipped
cream. This dressing is most excellent served with head lettuce.
–MRS, GLEN WARREN HAYES.
— —(BCB)—
THOUSAND ISLAND DRESSING (II)
One cup mayonnaise, 1-3 cup chili sauce, 1-3 cup whipped cream,
2 tablespoons chopped sour and sweet pickles or chow-chow, 1 chop-
ped pimentos. Combine the ingredients in the order given and serve
at once. Delicious with any green salad or with eggs, salmon,
chicken, ham tongue, celery or asparagus.
—- (BCB)--—-
V DELICIOUS SALAD
One cup diced pineapple, 1 cup shredded cabbage, 3% cup pecans,
12 marshmallows iced;Dressing; Juice of 1 lemon, 4% Cup Sour cream
(whipped), 3% cup sugar, 1 tablespoon mayonnaise. Mix all to-
gether two hours before serving. Stir in 1-3 cup whipped cream
just before serving. MISS GEORGIA ABBEY (still).


48
CARIE AND COOKHES
“Cake is acceptable at every kind of luncheon; in fact, cakes
were invented for that meal, for five o’clock tea, weddings and for
school boys only.” –Wyoern.
–––(BCB)—
THE RIGHT MATERIALS
Bear in mind that the best materials make the best food.
A soft winter wheat pastry flour is as necessary for cakes as
for biscuits. In fact, it should always be used with baking powder,
as it absorbs moisture more readily than hard spring wheat bread
flour, which contains much slow dissolving gluten. If bread flour is
used for cake, one must use at least cºne-third more moisture than
is called for by the recipe, for all cake recipes are written for pas-
try flour.
Cane sugar is always to be preferred for cakes, because beet
sugar is hard to dissolve and is likely to sink to the bottom or stick
around the edges of the pan, making an imperfect cake.
If impossible to get granulated cane sugar, then as the next
best thing, buy bar sugar. This is very fine and easily creamed.
MEASURE EVERYTHING
It will save time and many steps if you get everything required
by the recipe on your mixing table before starting. Everything
should be measured correctly. If the recipe calls for sifted flour,
sift it once before measuring. Measure flour by filling the cup with
a spoon. If you dip the cup into the flour, it will pack and there is
danger of over measuring. Measure the bakingpowder carefully, us-
ing level, rounding or heaping teaspoons, according to the recipe.
Sift flour and baking powder together three times to get them
Ithoroughly mixed, so that the cake will rise evenly; also to loosen
up the flour.

MIXING
The flour and baking powder having been measured and sifted,
measure out the sugar and butter and cream together. If the batter
is cold and firm, warm the sugar slightly in the oven. After cream-
ing the butter and sugar, separate the yolks from the whites of the
eggs and with a rotary egg beater, cream the yolks until light lem-
on colored and very creamy. Add this to the butter and sugar, and
blend all together. Now add a little of the water or milk and stir
it in thoroughly; then a little flour, stirring it in thoroughly; then
more moisture and more flour alternately, stiring each time until
all the flour and moisture are in the batter, when it should be oeat-
en until smooth and glossy. If the whites of the eggs are to be used,
beat these with a flat or spoon whip until they are stiff enough to
stand up, putting them in last. A little salt added to the whites of
eggs helps in the beating. If yolks of eggs are not used, add the mois-
ture and flour alternately to creamed butter and sugar and add the
whites last. Where much more sugar than butter is used, as in
Orange Cake, half of the sugar may be beaten into the yolks of the
eggs.
BAKING
One of the most important things about baking cakes is to have
a moderate oven at the start. After the cake has doubled in bulk, in-
crease the heat and bake until a brown crust is formed and the
center will respond to the touch. Never allow a crust to form over
cake before the batter is doubled. In a wood or coal range, have a
very light fire in the fire box. After the cake is in the oven, replen-
ish the fire and by the time it has burned up, the batter will have
doubled and is ready for the hot oven to finish it. It is impossible to
specify the length of time to bake cakes, for the larger and thick-
er the layer, the longer it takes to bake,

30
ANGEL FOOD
Whites 11 eggs well beaten, one and one half tumblers sift-
ed granulated sugar, one tumbler sifted flour, one teaspoon vanillº
one-half teaspoon cream tartar. Sift flour four times and measure.
Add cream tartar and sift again. Sift sugar three times and measure.
Sift flour, cream tartar and sugar seven times. Beat eggs well and
add the sugar, flour, cream tartar very slowly, folding in gradually.
Do not beat as it will make cake very tough. Do not stop folding.
Add vanilla last. Have pan hot. Place in oven and bake fifty minutes.
—MATTIE A. WEBSTER.
— — (BCB)—
ANGEL FOOD CAKE.
One cup of flour sifted four times, one and one-fourth cups of
sugar sifted four times. Add 4% teaspoon of salt to whites of
10 eggs before beating. When half light, add 1 rounding teaspoon
of cream of tartar and beat till stiff. Then fold in sugar and flour
slowly and carefully. Do not beat. Bake in slow oven about fifty min-
utes. –MRS. W. H. NOBLE.
- -----(BCB)—
~ MOCK ANGEL FOOD.
One cup boiling milk, one cup flour, one cup sugar, two teaspoons
baking powder, pinch salt, whites of two eggs beaten stiff. Sift dry
ingredients together and stir in hot milk, then fold in whites of eggs.
–EVA WATSON.
–(BCB)—
SPONGE CARE
Three eggs beaten to a cream, one and one half cups sugar, add
one-half cup cold water, two cups flour in which has been sifted two
teaspoons baking powder, a pinch of salt and flavoring to suit the
taste. Beat hard two minutes and bake thirty to forty minutes in a
rather quick oven. –MRS. H. P. BLUNT.
—--(BCB)——
FRUIT CAKE
One and one half cups sugar, 1 cup butter, 1 cup dark molasses
or sorghum, 1 pound currants, 2 pounds raisins, 5 eggs, 13 pound
citron. Teaspoon each Powdered cinnamon, cloves, nutmeg, alspice:
1 table spoon vanilla extract, 1 cup sweet milk, 3 tea spoons baking
powder, cream sugar and butter; add yolks of eggs well beaten.
Add molasses with the soda, add milk slowly, then spice. Last, the
whites of eggs stiffly beaten, flour enough to make rather stiff

51
dough. Fruit to be mixed in with the flour. Have oven just
warm at first, and gradually increase the temperature; bake four
hours, and be very caeful not to jar oven while cake is baking. A
cup of chopped English walnuts add greatly to the flavor of this
cake. —NELLIE KANE.
—(BCB)—
FRUIT CAKE II
Two scant teacups of butter, 2 cups dark brown sugar, 8 eggs,
whites and yolks beaten separately; 1 lb. seeded raisins, 1 lb. currants,
washed and dried; % lb. citron cut in strips, 3% cup cooking mo-
lasses, 3% cup sour milk. Stir the butter and sugar to a cream,
add to that % grated nutmeg, 1 teaspoon ground cinnamon, 1 tea-
spoon cloves, lemon extract. Add enough chocolate to
make the cake dark. Now add the molasses and sour milk, stir
all well, then put in the beaten yolks of eggs, stir thoroughly.
Add four cups sifted flour alternately with the beaten whites of
eggs. Now dissolve a level teaspoon soda and stir in. Add 1 tea-
spoon baking powder. Mix the fruit tegether with 2 heaping table
spoons of flour and stir in cake. Line 2 common sized baking tins
and butter well. Bake in a moderate oven for two hours. Let
cool in pans. One and one half cups pecans, 1 cup English wal-
nuts, 1 cup almonds, chopped may be added.
—MRS. WILLIAM CAMPBELL.
— (BCB)—
FIG CAKE
One cup butter, 2 cups sugar, 1 cup milk, 3% cups sifted pastry
flour, 4 eggs, 4 level teaspoons baking powder, 1 teaspoon lemon
extract, 3% teaspoon vanilla. Cream butter, add sugar gradually,
then the unbeaten yolks. Beat thoroughly. Sift baking powder
with flour twice. Add part of this and the milk, then alternate
the beaten whites and the rest of the flour. Add flavoring. Bake
in three layers. Use fig filling and ice top with milk frosting.
Use filling No. 5. —MRS. ADA GOODNO.
––(BCB)—
FRUIT CAKE
One cup sugar, 1 cup molasses, 1 cup butter, 43 cup milk, 3
eggs, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon soda, 43
package mince meat, flour enough to make stiff batter.
–MRS, MAUDE E, NORMAN.
52
TUTTI FRUTTI CAKE
Two cups sugar, 1 cup butter, 3% cups flour, 1 cup sweet milk,
whites six eggs, 2 even teaspoons baking powder, 3% teaspoon rose
extract. Cream butter and sugar, adding the sugar gradually and
beating continually. Then put in milk and extract; next the flour,
with which has been sifted the baking powder. Fold in lightly
the stiffly beaten whites of the eggs and bake in layers in a quick
oven. Use filling No. 4. —MRS, UHLMA BROWN.
—(BCB) —
FRUIT CAKE
One-half pound salt pork (ground); one cup of strong hot coffee.
Pour over it. Two cups of sugar, one cup of raisins, one egg, one tea-
spoonful of soda, one teaspoonful of cinnamon, one teaspoonful of
cloves, one teaspoonful of nutmeg, flour to make stiff.
– MRS. J. P. MATTOX.
—(BCB)—
DARK CAKE
Two eggs, 1 cup sugar, 1% cup butter, 44 cup milk, 1 cup un-
sifted flour, 1% teaspoon baking powder, 3% cup grated chocolate,
pour boiling water over chocolate to dissolve, beat well and bake.
—MRS. J. M. GOODNO.
——(BCB)—
EGGLESS FRUIT CAKE.
Two cups raisins chopped fine, 1 cup brown sugar, 1-3 cup lard,
1 cup water. Boil 3 minutes and let cool. One teaspoon soda, 3% tea-
spoon baking powder, 1 teaspoon cinnamon, 3% teaspoon cloves, 3%
teaspoon alspice, pinch salt, #6 teaspoon nutmeg, flour enough to
make batter as for loaf cake. INA HAMPTON.
—(BCB)—
DEVIL’S FOOD CAKE.
Custard Part: One-half cake grated chocolate, 1 cup sweet milk,
1 cup white sugar. Batter: 3 eggs, 3% cup butter, 114 cups flour,
2 teaspoons baking powder, 1% cups brown sugar, 14 cup sweet
milk. Filling No. 1. —MRS, ALMA CAWTHORN.


53
DEVIL’S FOOD CAKE.
Part I: One half cup grated chocolate, 3% cup sweet milk, 1
cup brown sugar. Put on stove until melted and smooth, but do
not boil. Let cool and pour in part 2.
Part II: One cup brown sugar, 3% cup butter, 1 cup sweet milk,
yolks of 3 eggs, 2 cups flour, 1 small teaspoon soda, vanila. Use a
white frosting with this cake. —MRS. NELLIE MOORE.
——(BCB)—
DEVIL’S FOOD CAKE.
Two cups sugar, 3% cup butter, 1 teacup buttermilk, 3 eggs, 3
cups flour, 1 teaspoon soda, four tablespoons chocolate, dissolved in
boiling water. Filling: 4 tablespoons chocolate, 1 cup cream, 1 cup
sugar, butter size of walnut. –MRS. H. D. BANTA.
—(BCB)—
BURNT ORANGE CAKE -
One cup sugar, butter size of egg, add salt, the beaten yolks of
2 eggs and yellow rind of one orange. Put the orange juice in a cup
and fill with cold water until 2-3 full. Sift baking powder with 1%
cups of flour. Bake in two layers. Use filling No. 3.
—MRS. WILL FORAKER.
—(BCB)—
y- - BURNT SUGAR CAKE.
Part I: One-half cup sugar put in frying pan, stir constantly
until it begins to burn. Add +3 cup boiling water and cook to a thick
Serup.
Part II: One and half cups sugar, 4% cup butter, yolks 2 eggs,
1 cup cold water, 2 cups flour, beat five minutes. Then add 4% cup
flour, 2 teaspoons baking powder, whites of 2 eggs well beaten, add
2-3 of burnt syrup and flavor with vanilla. Use filling No. 11.
—MRS, OSCAR WRIGHT.
—(BCB)—
FEATHER CAKE
One cup sugar, 2 cups flour, 2-3 cup sweet milk, 1 tablespoon butter,
1 egg, 2 teaspoons Royal baking powder. Bake in layers. Is nice
with nut filling. —LEOTA MAURINE WRIGHT.
—(BCB)—
JAM CAKE
Two cups sugar, 1 cup lard, 2 cups jam, 1 cup Sour milk, 3 cups
flour, 6 eggs, 1 teaspoons soda, 1 teaspoon each cinnamon and nutmeg.
- —MRS. CORA HICKSON-LOVE.

5
4
WHITE CAKE
Two cups sugar, 1 cup butter, 1 cup sweet milk, 2 cups flour.
Whites of 8 eggs, 2 teaspoons baking powder, 1 teaspoon vanila or
lenon extract. Bake in layers. Use any preferred filling. Ice
cream, raisin mash, cocoanut, are all nice. A standard recipe.
- —MRS. LUANNA ROSS.
––(BCB)—
WHITE CAKE -
Three-fourths cup butter, 1 and 44 cups sugar; 1 cup sweet milk,
3 cups flour, white 4 egg", 1 teaspoon baking powder. Pinch salt.
—MRS. E. PETTYPOOL
– (BCB) –
HOT WATER SPICE CAKE
Three tablespoons of melted butter, 3 tablespoons of sugar, 1
egg, 1 cup of molasses, 1 teaspoon each of cinnamon and alspice, 2
cups of flour, 1% cup of raisins. Mix in order given. Stir 1 teaspoon
of scda in 1 cup of boiling water. Add to other ingredients and stir
thorCughly. –MRS. LOU THOMPSON
–(BCB)—
V PRUNE CAKE
One cup sugar, 34 cup butter, 2 eggs, 2 cups flour, 2-3 cup sour
cream, 1 cup prunes, 1 teaspoon each soda, cinnamon, nutmeg, 4% tea-
spoon cloves. Cook prunes, remove seed and chop fine. Bake either
in loaf or layers. If in layers use a white filling.
–(BCB)—-
- SPICE CAKE
One egg, 1 cup sugar, 1 cup sour milk, 44 cup butter, 1% cup
flour, 1 teaspoon soda, 1 teaspoon cinnamon, one teaspoon nutmeg, 4%
teaspoon cloves. Use frosting No. 1. –MRS. GAY WEBSTER.
–(BCB)— -
NUT CAKE
Stir 2 cups sugar and 1 cup butter to a cream, add 1 cup sweet
milk, and 2 cups of flour, mix thoroughly. Add whites of 6 eggs beat-
en to a stiff froth, beating it well, then add 1% cups flour with 3
well rounded teaspoons baking powder, well sifted through it. After
this has all been thoroughly mixed add 1 cup of nuts chopped fine.
Flavor to taste. Bake in layer, using any kind of filling, but nut fill-
ing is best. - –MRS. H. P. BLUNT.

55
POTATO CARMEL CAKE
Two-thirds cup butter, 2 cups sugar, 2 cups flour, 1 cup hot mash-
ed potato, #3 cup sweet milk, 4 eggs, 2 teaspoons baking powder, 1
cup grated chocolates, 1 cup chopped English walnuts, 1 teaspoon
each powdered cloves, cinnamon, nutmegs, vanilla extract. Cream the
butter and sugar, add the yolks of the eggs, spices, potato, vanilla,
baking powder. Mix with the milk, four, whites of eggs stiffly
beaten, and the chopped nuts. Bake in moderate cven. When cool
cover with frosting.
—(BCB) —
BREAD CAKE.
Two cups bread sponge, two cups brown sugar, two cups flour,
level full, 2 cups fruit and nuts, two eggs and a little salt, 1 tea-
spoon cinnaman, 1 teaspoon alspice, one teaspoon nutmeg, #3 teaspoon
cloves, 1 teaspoon soda, 34 cup butter or lard, Put soda in just before
you stir in fruit. Bake at least one hour as soon as mixed. Bake
in pans for individual loaves of bread. Makes two loaves. -
_MRS. J. S. CUMMINGS.
––(BCJB)—
COFFEE KUCHEN.
Four cups of bread dough, two eggs, one cup sugar, one cup but-
ter or lard. Mix with flour and let rise. Roll out and put in layer
cake pans and let rise again. Put melted butter, sugar, and cinnamon
on top. Bake. MRS. WILLIAMSON ROSS.
–(BCB)—
DRIED APPLE CAKE.
Chop 2 cups dried apples. Soak over night in 1 cup hot water:
Cook in 3 cups molasses until soft, add 1 cup seeded raisins and
cook a few minutes. When cold add 3 cups butter, 3 eggs, 1 teaspoº
soda and a little baking powder with flour. _MILDRED HUBER.
–(BCB)—
DATE CAKE.
One-third cup soft butter, 1 1-3 cup brown sugar, 3 cºp sweet
milk, 134 cups ficur, 2 eggs, 13 pound stoned dates, chopped fine, 1
teaspoon cinnamon, two teaspoons baking powder, bake forty minutes.
Sprinkle top with powdered sugar, _MARY ORBISON.

56
FAIRIES’ CAKE
One cup of granulated sugar, 3% cup butter, (scant,) 2-3 cup of
sweet milk, 1% cups of flour, whites of 4 eggs, 1 teaspoon vanilla, or
other extract, 2 teaspoons of good baking powder. Beat together the
butter and sugar; add 1-3 of the milk at a time beating thoroughly
each time, then add the flour and baking powder sifted together,
and lastly the whites of the eggs well beaten. Use boiled icing
No. 2. —MRS, MAE CUMMINGS.
— — (BCB)—
RAISIN MASH CAKE
One half cup butter, 1 cup sugar, 3% cup sweet milk 1% cups
flour (scant), 2 eggs, 1 heaping teaspoon baking powder, 44
teaspoon cloves, one teaspoon cinnamon, a little nutmeg. Vanilla. Use
Filling No. 6. —ADDIE JOHNSON.
-——(BCB)—
ORANGE LAYER CAKE,
One half cup butter, 2 cups sugar, 1 cup milk, 3 cups flour,
3 teaspoons baking powder, 2 beaten eggs. Grated rind of 1 orange.
Use filling No. 3. —BESSIE GEYER.
—(BCB)—
APPLE SAUCE CAKE.
Two and one-half cups of flour, 2 teaspoons soda, 1 teaspoon cin-
namon, % teaspoon each of nutmeg, cloves and salt. Sift together,
then mix 1 cup sugar, 3% cup shortening, (butter or lard), 1%
cups apple sauce, 1 cup raisins. Add first part and bake in slow
oven about one hour. –MRS. J. R. BUCK.
—--(BCB) —
BRAN CAKES.
Cream 3% cup, butter or lard with 1 cup of sugar, add 2 well
beaten eggs, 2 cups of white flour, 2 cups of bran, 34 teaspoons of
soda and 1 teaspoon of baking powder, 4% teaspoon salt, 1 teaspoon
powdered cinnamon, % cup of sour milk and 1 cup of raisins or
chopped nuts. Mix and drop from a spoon in pieces about the size
of a dollar on buttered tins, Bake in moderate oven.
MRS. J. R. BUCK

57
- ~
BROWN STONE FRONT
One cup of grated chocolate, 3% cup of Sweet milk, 2-3 cup of
brown sugar, yolk of 1 egg, (save whites for frosting), 1 teaspoon
vanilla. Cook on back of stove. While it cooks make the following
mixture: One cup white sugar, 3% cup butter, 3% cup sweet milk,
2 cups flour, 2 eggs, 1 teaspoon soda. Then add the cooked part
and bake in loaf, or in layers and put together with boiled icing.
—MRS. J. R. BUCK.
—(BCB)—
EGGLESS CAKE
One half cup butter, 1 1-3 cups sugar, 1 cup milk, 1 cup cur-
rants or raisins, 3% teaspoon mixed spices, 3 cups flour, 1-3 tea-
spoon salt, 2 teaspoons baking powder. Beat the butter and sugar
until light and creamy; add the milk, then the fruit and lastly
flour, salt, baking powder and spices sifted together. Turn into
greased pan and bake in slow oven about one hour.
–MRS. C. T. HAMMEL.
—(BCB)—
SOFT GINGER BREAD
One teacup brown sugar, 3% cup molasses, 1 egg and spices to
suit taste; 3 tablespoons butter (or substitute), 2% cups flour, not
heaped; 1 teaspoon soda in cup of boiling water, put in last. It
is well to add 1 teaspoon baking powder to the flour but not nec-
eSS4.ry. - —MRS. OLIVER POTTER.
—(BCB)—
POND LILY CAKE
One and one half cups sugar, 34 cup butter, 1 cup Sweet milk,
3 cups flour (scant), whites of four cggs, 2 teaspoons baking pow-
der, 1 teaspoon lemon extract. Filling No. 16.
(BCB)
LADY BALTIMORE CAKE
Two thirds cup butter, 2 cups sugar, 1 cup milk, 3% cups flour,
#3 teaspoon vanilla, 2 teaspoons baking powder, whites of 6 eggs.
Use any preferred filling.
––(BCB)—
LAL)Y BALTIMORE II
One half cup butter, 1% cups sugar, sifted; 1 cup cold water,
3 cups Swan's IDown cake flour, sifted four times before measur-
ing; 4 teaspoon almond extract, 13 teaspoon vanilla, 2 rounding

58
teaspoon baking powder, whites 4 eggs. Cream sugar and butter.
Add 1.3 of the water, then I cup flour and beat thoroughly; then
1-3 more water and 1 cup flour, then the remaining water and
last cup of flour sifted with the baking powder. Fold in beaten
egg whites.
–––(BCB)—
SPONGE CAKE -
Break the whites of 5 eggs into a crock. The yelks into a
small bowl. Beat the whites until stiff. When about half beaten
add 4% teaspoon cream tartar and continue beating till stiff. A 'd
13% cups of fine granulated sugar gradually until the whole mix-
ture is like frosting. Beat the yolks with a Dover beater until
smooth and thick, then add them to the whites. 11% Cups flour
sifted and folded in. Flavor to the taste. Bake like an angel
food. —MRS. C. T. HAMMEL.
-—(BCB)—
DARK CAKE
Yolks of 7 eggs, 3 cups brown sugar, 1 cup butter, 1 cup sour
milk, 4 cups flour, 1 tablespoon cinnamon, 1 tablespoon alspice, 1
tablespoon cloves, 1 teaspoon soda.
–––(BCB)—
y Y. W. C. A. CAKE
Pour 2 cups boiling water over 1 package of raisins. Let boil
15 minutes then add 1 cup cold water, 2 cups sugar, 43 cup lard,
4 cups flour, a little salt, 1 teaspoon soda, 1 teaspoon each of cin-
namon, cloves and nutmeg. Bake in a moderate oven.
––(J3CB)----
WHITE CAKE
One half cup butter, 1% cups sugar, I cup milk, 2 cups flour,
2 teaspoons baking powder, 1 teaspoon vanilla, whites of 5 eggs.
—(BCB)
JELLY ROLL
1 Cup sugar, 1 cup flour, 1% cup hot water, 11% teaspoon bak-
ing powder, 1 teaspoon lemon extract, 3 eggs well beaten, pinch of
salt. Spread with any fruit jelly, which has been beaten. Roll
wijile hot.
–––(BCB)—
PINEAPPLE CAKE
One and one-fourth cups sugar, 2-3 cup butter, 34 cup pineapple
juice and 2 tablespoons grated pineapple mixed in the juice, 21%
Cups flour and the whites of 4 eggs beaten stiff. Three level
teaspoon baking powder. Use filling No. 21, MRS. D. C. CROSBY.

59
ROYAL TROPICAROMA CAKE
One half cup shortening, 2 eggs, 134 cups sugar, 2% cups flour,
1 cup milk, 4 teaspoons baking powder, 4 teaspoon salt, 1 teaspoon
cinnamon, 1 teaspoon nutmeg. Cream shortening; add sugar and
beaten eggs. Mix well and add (sifted together) half the flour,
baking powder, salt and spices; add milk and remainder of the
dry ingredients. Bake two-thirds of this batter in two greased
layer tins, and to the remaining third add 1 tablespoon cocoa
which has been mixed with 1 tablespoon boiling water. Use this
for the middle layer. Bake layers in hot oven 15 to 20 minutes.
Put following filling and icing between layers and on top of cake:
2 tablespoons butter, 3 tablespoons strong coffee, 1 tablespoon cocoa,
1 teaspoon vanilla extract, 2 cups confectioner's sugar. Cream
butter. Add sugar and cocoa very slowly, beating until light and
fluffy. Add vanilla and coffee slowly, a few drºps at a time,
making soft enough to spread.
–––(BCB)—
LEMON CAKE PIE
One cup sugar, 1 tablespoon flour (heaping), 1 tablespoon corn-
starch (heaping), pinch salt, juice and rind of 1 lemon, yolks of
2 eggs slightly beaten, butter size of an egg, 1 cup milk. Fold
in whites of 2 eggs beaten stiff. Mix in order given. Pour mix-
ture in an unbaked crust, place in hot oven until crust is set, then
reduce heat and bake about 30 minutes. – MRS. SHANK-COOKE.
- Q - EGGLESS CAKE (Fine)
Four cups sugar, 1 cup buttermilk, 4 cups flour, 1 teaspoon
each of nutmeg, cloves, cinnamon and alspice; 2 cups raisins chop-
ped fine, 1 cup butter, 1 cup cold coffee, 2 level teaspoons soda,
1 cup nuts chopped fine. Mix all together, adding nuts and raisins
last. —MRS. THEO HAMMONS.
—(BCB)—
EXTRA FINE SPICE CAKE
Two cups brown sugar, 1 cup butter, 1 cup sour milk 1 lb.
raisins, yolks of 6 eggs, 1 rounding teaspoon soda, 1 rounding tea-
spoon cloves, 1 rounding teaspoon nutmeg, 2 tablespoons cinnamon,
sufficient flour to thicken. —MRS. T. J. HAMMONS.

60
- MYSTERY CAKE -
Use level measurements for all materials. 4% cup shortening,
4 teaspoons baking powder, 1 cup milk, 1% cups sugar, grat-
ed rind of one half orange, one egg and one yolk,
1% squares (1% ounces) of unsweetened chocolate, mel-
ted, 2% cups flour, 34 teaspoon salt. Cream shortening, add sugar and
grated orange rind. Add beaten egg yolks. Sift together flour, salt
and baking powder and add alternately with the milk; lastly fold
in one beaten egg white. Divide batter into two parts. To one part
add the chocolate. Put by tablespoonfuls, alternately dark and light
batter, into three greased layer cake pans. Bake in moderate oven
20 minutes. -
Filling and Icing: 3 tablespoons melted butter, 1 egg white, 2.
tablespoons orange juice, 3 cups confectioners’ sugar, grated rind of
3% orange and pulp of 1 orange, 3 squares (30z.) unsweetened
chocolate.
Put butter, sugar, orange juice and rind into bowl. Cut pulp from
orange, (removing skin and seeds) and add. Beat all together until
smooth. Fold in beaten white of egg. Spread this icing on layer
used for top of cake. While icing is soft, sprinkle with unsweet-
ened chocolate shaved in fine pieces with a sharp knife. (Use 3%
square). To remaining icing add 2% squares unsweetened choco-
late which has been melted. Spread this thickly between layers
and on the sides of the cake. -
——(BCB)—







62
------ -- - - - - - - --~
CARE FILLINGS
DELICIOUS CAKE FILLING No. 1
Two cups sugar, 1 cup water. Boil until it threads. Pour over
beaten whites of 2 eggs. Beat until cold and add 1 cup of ground
raisins, 1 cup ground English walnuts. Spread between layers.
—(BCB)
ICE CREAM FILLLING No. 2
One cup sugar, 3% cup boiling water, 4 teaspoon cream of
tartar cooked together till threads from spoon. Pour over the well-
beaten white of 1 egg and add flavoring. Beat well. Then add
1 tablespoon thick cream.
—(BCB)—
ORANGE FILLING No. 3
One heaping tablespoon corn starch wet with the juice of 2
oranges. Add boiling water and cook to thicken. Add teaspoon butter,
1 cup sugar. Then remove from fire. When partly cool add 1 egg
well beaten and grated rind of one orange.
-——(BCB)
TUTTI FRUTTI FILLING No. 4
Three cups granulated sugar dissolved in 1 cup of boiling
water. Cook until it threads, then pour over stiffly beaten whites
of three eggs, stirring constantly. To this icing add 1 cup chopped
raisins, 1 cup chopped pecan nuts and 5 figs cut into thin strips.
After filling cake with this, ice top and sides with it.
(BCB)
FIG FILLLING No. 5
One pound figs chopped fine or put through food chopper. Juice
of 1 lemon, 1 cup hot water, 34 cups sugar. Cook slowly to thick
paste. -
––(BCB)—
RAISIN FILLING No. 6
One cup granulated sugar, 3% cup water. Boil until it forms
hard ball in water, and pour over beaten whites of 2 eggs. Add a
cup of chopped raisins.
–(BCB)
MOCHA FILLING (Uncooked) No. 7
Three tablespoons of cocoa, 3 tablespoons butter, 2 tablespoons
strong coffee, 1 teaspoon vanilla and as much powdered sugar as
can be worked in,

63
PINEAPPLE FILLING No. 8
Cook 1 cup sugar, 3 tablespoons grated pineapple and 1 table-
spoon water until thick. Take from fire and add the whites of 1
egg beaten stiff.
–(BCB)—
YELLOW FROSTING (Uncooked) No. 9
Use the yolk of 1 egg for each layer. Nine teaspoons sugar
to each yolk. Beat hard and a long time. Will get very smooth
and light. Spread betweeen layers and on top.
–––(BCB)
ICE CREAM FILLING No. 10
Two cups white sugar, 1 cup boiling water, 14 teaspoon cream
tartar. Boil until it will form soft ball in cold water. Let cool
a little. Pour over the well beaten whites of 2 eggs, beating until
cool. -
–(BCB) ––
BURNT SUGAR FILLING No. 11
Two cups sugar, 13 cup water, 1-3 cup burnt syrup. Boil until
will form soft ball in water. Pour over the well beaten whites of
2 eggs.
—--(BCB)—
CHOCOLATE FILLLING No. 12
Two cups sugar, butter the size of walnut, 2 large table spoons
chocolate or cocoa, 13 cup milk or cream. Cook until the soft ball
stage is reached and flavor with vanilla.
–––(BCB)
CARMEL FILLLING No. 13
Use burnt sugar to flavor, same as for burnt sugar cake. One
cup sugar, 5 tablespoons, water 2 teaspoons burnt sugar, 4% teaspoon
vanilla. Boil until it forms soft ball in cold water. Pour over
the beaten white of 1 egg. Beat well.
––––(BCB)
- NUT FILLING No. 14
Use ice cream filling and add nut meats which should be rolled
to bring out the flavor.
–(BCB)—
MILK FILLING No. 15. -
One cup sugar, 6 tablespoons sweet milk, 1 teaspoon butter.
Boil four minutes. Add juice of half a lemon and beat until creamy.

YELLOW FROSTING No. 16
Two cups sugar, 3% cup water. Boil until it reaches the soft
ball stage, rather hard. Pour over the well beaten yolks of 4 eggs
and beat until cool. Flavor with lemon. –UHLMA BROWN.
––(BCB)
BOILED FROSTING No. 17
Place 194 cups granulated sugar, 6 tablespoons cold water and
the whites of 2 eggs unbeaten in the top of a double boiler over
actively boiling water. Beat constantly with a Dover egg beater
for fourteen minutes. Flavor.
-—(BCB)—
V. MARSHMALLOW FROSTING No. 18
Seven-eighths cup sugar, three tablespoons water, white of 1
egg unbeaten; 1 dozen marshmallows. Place sugar, eggs and water
in top of double boiler and cock seven minutes, beating all the
time with a Dover egg beater. Remove from fire, add the marsh-
mallows and beat until cool.
–––(BCB)—
BUTTER SCOTCH FILLING No. 19
Two cups brown sugar, 1 cup milk, butter the size of a walnut.
Cook until thick and beat well.
——(BCB) ----
DELICIOUS CAKE FILLING No. 20
Take 1 cup of ground walnuts and 1 cup of ground figs and stir
into this the whites of 2 eggs beaten stiff. Add enough honey so
it will spread nicely. This is fine for white cakes. Dates are also
good in the place of figs.
—(BCB)—
PINEAPPLE FILLING No. 21
One-fourth cup grated pineapple, 1 tablespoon lemon juice, the
white of 1 egg beaten stiff. To this add confectionery sugar.
—MRS. D. C. CROSBY.
—--(BCB)—
BUTTER SCOTCH FILLING No. 32
Two teacups brown sugar, 1 teacup sweet cream, 14 teacup
butter. Boil until thick in a double boiler, Let cool and spread.

65
COOKIES, DOUGHNUTS, GINGER BREAD, ETC.
COOKIES
Two cups sugar, 1 cup lard, 1 cup buttermilk, 1 teaspoon salt, 1
teaspoon soda, 1 tablespoon lemon extract. Flour to mix well.
—MRS. L. D. LONG.
—(BCB) —
CREAM COOKIES
One cup sugar, 3% cup butter, 1 cup thick sweet cream, 2
teaspoons baking powder. Mix dough soft, sprinkle sugar over top.
Roll in slightly. Bake in moderate oven. —MRS, FREEMAN.
——(BCB)—
OAT MEAL COOKIES
One cup brown sugar, 1 cup butter. Cream these. Two eggs
well beaten, 4 tablespoons sweet milk, 1 cup chopped raisins, 1
cup chopped nuts, 2 cups flour, 33 teaspoon soda, 1 teaspoon baking
powder, 1 teaspoon cinnamon, 2 cups rolled oats. Drop from a
spoon into a greased pan and bake in a moderate oven.
—,MRS. SUSANNA. O’NEALL.
—(BCB)— -
COOKIES
-
One cup molasses, 1 cup sugar, 1 cup lard, 1 tablespoon soda,
1 tablespoon ginger, 3 eggs. Put soda in molasses and stir well.
Mix ginger in and add sugar. Then mix all together with enough
flour to roll out. About 4 cups. Roll moderately thick.
–MRS. JOSIE CAMP.

66
- OAT MEAL COOKIES
Two cups flour, three cups oat meal, 3% cup lard, 4% cup cold
water, 1 cup sugar, 1 egg, 33 teaspoon salt, 2 teaspoons baking
powder. Bake in quick oven. —ERMA WEBSTER.
— – (BCB)—
FILLED COOKIES
One cup sugar, 13 cup shortening, 43 cup milk, 1 egg, 31%
cups flour, 2 teaspoons cream tartar, dissolved in the milk; 1 tea-
spoon soda, mixed in the flour. Roll very thin and put in pan.
Then put a teaspoon of filling in the center and place another
cookie on top. Press edges slightly together and bake. Filling:
One cup chopped nuts, 3% cup sugar, 3% cup water. 2 teaspoons
flour. Cook until thick and be careful not to burn. Flavor both
parts with vanilla. —MATTIE ROSS.
—--(BCB) —-
SCOTCH COOKIES
Two and a half cups sugar, 1 cup lard, 4 cups flour, teaspoon
soda, 1 teaspoon cinnamon, 3% teaspoon allspice, #3 teaspoon cloves,
1 teaspoon nutmeg, 1 pint molasses, 4% pint water, 4 eggs.
—MRS LEE WEBSTER.
—(BCB)—
CHOCOLATE COOKIES
One cup brown sugar, 3% cup melted butter, 1 egg, 1% cup sour
cream, 1 level teaspoon soda, 1 cup chopped nuts, 2 tablespoons
melted chocolate, 43 cup seeded raisins, 1% cups flour. Drop from
Spoon. E. BLANCHE OWENS-MYERS.
—(BCB)—
- *. JELLY COOKIES
One half cup sugar, 1 cup sour milk, nearly 1 cup butter, 3
eggs, 1 teaspoon soda, 1% teaspoons vanilla, flour enough to roll.
Roll thin, cut into layers. Spread jelly on the bottom layer. Cut
thimble holes in the top layer, put together and bake in a quick
OVen. –MRS. C. T. HAMMEL
—(BCB)—
VANILLA WAFERS
One third cup butter and lard in equal parts, 1 cup sugar,
1 egg, *4 cup milk, 2 cups flour, 2 teaspoons baking powder, 2
teaspoon Vanilla, 4% teaspoon salt. Cream the butter, add sugar,
egg well beaten, milk and vanilla. Mix and sift dry ingredients
and add to first mixture. Roll thin and bake, -ELEANOR BROWN,

87.
HERMITS
One-third cup butter, 2-3 cup sugar, 1 egg, 2 tablespoons milk,
134 cups flour, 4 teaspoon cloves, 34 teaspoon allspice, 2 teaspoons
baking powder, 1-3 cup raisins stoned and cut into small pieces, 1%
teaspoon cinnamon. Cream the butter, add sugar gradually, then
raisins, egg well beaten, and milk. Mix and sift dry ingredients
and add to first mixture. Roll a little thicker than for vanilla
wafers. –MRS. JOE GREGORY.
--- (BCB) -
ORANGE PUFFS
One third cup butter, 1 cup sugar, 3% cup milk, 2 eggs, 3
teaspoons baking powder, 134 cups flour. Cream butter, add sugar
gradually and egg well beaten; then the milk alternately with
the sifted dry ingredients. Bake in muffin pans. Serve with orange
Sauce.
—(BCB)—
ORANGE SAUCE
Whites of 3 eggs, 1 cup powdered sugar, juice and rind of 2
oranges, juice of 1 lemon. Beat whites of eggs until stiff. Add
sugar and continue beating. Add rind and fruit juices. -
—(BCB)—
- FROSTED CREAMS
Take 2 cups molasses, 1 cup sugar, $3 pint shortening, 3% eacup
water, 1 tablespoon soda, 2 tablespoons cinnamon, yolks of 3 eggs
and the whites of 1 egg. Knead in flour to roll out easily, cut
in squares the size of soda crackers. Bake in quick oven. Frost-
ing: Take 1 1-3 cups white sugar dissolved in 4 tablespoons of
water and boil until it threads. Pour it over the beaten whites
of two eggs and beat until smooth. Season with vanilla and spread
on each square. —MRS. L. C. STEEL.
—(BCB)—
PEANUT MACAROONS
Beat the whites of an egg and add gradually 44 cup sugar
and a few grains of salt. Then add 5 tablespoons chopped peanuts
and 1 teaspoon vanilla. Drop on a buttered sheet and bake in a
slow oven.

68
GINGER SNAPS
Take 7 cups flour, 1 cup sugar, 2 cups molasses, 1 cup butter,
1 egg, 1 tablespoon good vinegar, 1 teaspoon Soda, 1 teaspoon gin-
ger. If the ingredients are cold, it may seem hard to mix in the
full amount of flour, but it should be in if possible. These, if
properly baked, very much resemble those in the bakeries.
- –MRS. MONROE HAYNES.
——(BCB)—
GINGER BREAD -
Two cups sugar, 1 cup motasses, 1 cup butter, 1 cup sour milk,
3 cups flour, 6 eggs, 1 large teaspoon soda, 1 tablespoon ginger.
Add 1 cup raisins if desired. —MRS. JOHN BOWERS.
-—(BCB)—
SOFT GINGER BREAD
One cup molasses, 3% cup sugar, 2 teaspoons cinnamon, cloves
and ginger, 2 teaspoons soda in one cup boiling water, lump of
nice fresh lard, 2% cups flour, 2 eggs beaten light. Very good.
––(BCB)—
SPANISH BUN
Four eggs (leaving out whites of three for frosting); 34 cup
butter, 2 cups brown sugar, 2 cups flour, 1 cup sweet milk, 1
dessert Spoon each of allspice and cinnamon; 1 grated nutmeg, a
little essence of lemon, 1 teaspoon soda, 1 teaspoon cream tartar,
Bake in bread tins. Frosting: Beat whites stiff; 2% cups brown
sugar. Flavor with vanilla. After cake is cooked, spread on top
and return to oven until brown. –MRS. M. HAMPTON.
——(J3CB)—--
GRAHAM CRACKERS
One cup sugar, 4% cup buttermilk, 1 teaspoon soda, 4 table-
spoons butter or lard, Graham and flour so as to roll.
—MRS. NELLIE MOORE.
—(BCB)—
APPLE FRITTERS
Two cups flour, 1 teaspoon baking powder, 1 teaspoon sugar,
1 cup sweet milk, 2 eggs well beaten, tart apples. Make a batter
of first five ingredients, Pare, core and chop apples and add to
batter. Drop by spoonfuls in deep fat and fry to a nice brown.
Serve with maple syrup or sweet sauce, -
º

69.
SWEET CRACKERS
One cup sweet milk, 2% cups sugar, 1% cups lard, 3 eggs, five
cents worth of Baker's Ammonia dissolved in cup of water over
night. Five cents worth oil of lemon. Beat as for cake. Stir in
all the flour you can. Turn out on the board and work in all the
flour you can. Roll thin and bake in a quick oven. Cut in squares
before baking. —MOLLIE CAMP-JACOBS.
—(BCB)—-
DOUGHNUTS
One cup of hot mashed potatoes, 2 eggs, 2 tablespoons of
shortening, 1% cups sugar, 1% cups milk, flour to roll out, 34
teaspoon salt, 4 teaspoon nutmeg and cinnamon, 3 teaspoons of
baking powder. Mix and fry in boiling fat.
—MRS. GRACE DuCHEMIN.
—(BCB)—
DOUGHNUTS
One teaspoon butter, 1 cup sugar, 2 eggs, 1 cup sweet milk,
2 teaspoons baking powder, and flour to roll.
—LELIA McFARLAND.
—(BCB)—
RAISED DOUGHNUTS,
One quart sponge, 1 cup lard, 1 cup sugar, one cup warm wat-
er. Mix, let rise and roll. Cut out and let rise again. Fry in hot
lard. When fried roll in sugar and cinnamon. —CORA HICKSON,
—(BCB)—
DOUGHNUTS
Two cups sugar, 1 pint sour milk, 3 eggs, butter size of 1 egg,
1 teaspoon soda, nutmeg and vanilla flavor. Fry in hot lard and
sprinkle with sugar. - –MRS. NELLIE CALDWELL,
—(BCB)
PIN-WIIEEL BISCUHTS
Make plain biscuit mixture, adding 1 cup sugar and 1-3 cup
raisins for every 2 cups of flour. Roll 44 inch in thickness. Brush
with butter. Sprinkle sugar over the butter, and roll like jelly
roll. Cut into slices 34 inches thick and bake in a hot oven fifteen
—MATTIE ROSS.
minutes.
- ——(BCB)—
Y DOUGHNUTS
Two and 1% cups sugar, 2 cups sweet milk, 1 large cup mashed
potatoes, 4 eggs, 1 teaspoon of butter, 6 level teaspoons of bak-
ing powder, 1 teaspoon of salt, flour to mix. Flavor as desir-
ed. Cut out and fry in hot lard, —MRS. J. L. BRANNEN.

70
lº. BUTTER SCOTCH COOKIES
Two cups brown sugar, 1 cup butter and lard mixed; 2 eggs,
1 teaspoon soda, 1 teaspoon cream tartar, 1 teaspoon vanilla, 3%
cups flour, 1 cup meat nuts. Mix all together and shape into a
loaf. Let stand over night, then slice and bake.
–MRS. C. T. HAMMEL.
—(BCB)— -
ONE-TWO-THREF-FOUR COOK (ES
One cup butter, 2 cups sugar, 3 eggs, 4 cups flour. One teaspoon
soda, Flavor with lemon or vanilla.
-—(BCB)
MRS. COOKE'S CHRISTMAS COOKIES
One cup butter, 1% cups sugar, cream well; 3 eggs well beaten,
1 teaspoon soda dissolved in 2 tablespoons hot water, 2 cups flour, mixed
and sifted with #3 teaspoon salt. One cup nut meats, 3% cup cur-
rants, 3% cup seeded raisins cut small. Add 134 cups flour. Drop
on buttered paper, bake in oven not too hot. Place in stone jar.
Will keep well.
–––(BCB)—

71
PASTRY
“No soil upon earth is so dear to our eyes,
As the soil we first stirred in terrestial pies.” –Holmes.
–––(BCB)—
PLAIN PASTE
One cup flour, 34 cup lard, 34 teaspoon salt, 34 teaspoon baking
powder. Cold water. -
—(BCB) —
-, MINCE MEAT t
Four pounds lean beef cooked tender; put through meat chop-
per; 8 pounds green tart apples chopped fine, 1 pound chopped suet,
3 pounds raisins, 2 pounds currants, 3% pound citron chopped fine,
3 pounds granulated sugar, 1 pound brown sugar, 1 pint molasses,
1 quart sweet cider, 1 quart boiled cider, 1 pint vinegar, 1 pint
beef broth, 1 tablespoon each, salt, pepper, mace, allspice and cloves,
four tablespoons cinnamon and two grated nutmegs. Mix well and
cook thoroughly. Seal and keep in cool place. Do not let freeze. Will
keep for an age. —MRS. W. D. FREEMAN.
——(BCB)—
MINCE MEAT. -
Four pounds meat, 1 pint of broth, 6 pounds of apples, 3 pounds
of raisins, 2 lemons, 1 heaping teaspoon cinnamon, one heaping
teaspoon cloves, 1% gallon of juice (boiled cider is best.) Add sugar
and molasses to Sweeten. —CARRIE WEBSTER.
—(BCB)
MOCK MINCE PIES.
Roll fine 12 crackers and soak in a pint of hot water, add 1
cup each of brown sugar, molasses and raisins, 1-3 cup vinegar, 3%
nutmeg grated, 1 teaspoon cinnamon, 1-3 teaspoon of allspice, 3%
cup of butter. Mix and bake in two crusts.
- MRS, WALTER WRIGHT.

72
CREAM PIE.
One pint sweet milk, 3% cup sugar, yolks of 2 eggs, 1 tablespoon
flour. Cook well, stirring constantly. Flavor. Pour into baked crust
and whip whites of eggs, add four tablespoons sugar and spread
on top and brown. —ADDIE JOHNSON.
——(BCB)—
CREAM PIE.
Three-fourths cup sugar, 34 cup milk, one tablespoon flour,
white of 1 egg. Flavor. Stir flour and sugar together, add milk,
beat egg stiff and stir in last. Scatter bits of butter over top. This
fills a shallow pie tin. Bake in moderate oven.
M. M. SHANK COOKE.
— (BCB)—
CREAM PIE OR CAKE
Crust: Three eggs beaten light, 1 cup sugar added to the beaten
volks and 3 tablespocns milk; then add beaten whites, 11% cups
flour that has had 1 large teaspoon baking powder mixed in.
Bake in two pie tins, cool and split each in two, then spread the
cream between. Cream: Put a pint of milk on to boil. Break
2 eggs in dish and add 1 cup sugar and 1 cup flour previously
mixed. After beating well stir into milk. Just as milk begins to
boil, add small piece of butter and flavoring. Cocoa or chocolate
may also be added to the cream. These are good to eat with some
stewed fruit or to eat fresh without cream.
—(BCB)— -
CHESS PIE
One cup sugar, $3 cup butter, yolks of two eggs, 1 tablespoon
flour, 43 cup cream or milk. Flavor with nutmeg. Bake in crust
with the beaten whites on top when done.
–MATTIE WILLLIAMSON-ROSS.
–– (BCB)—
MOCK CHERRY PIE
One cup chopped raisins, 3 cups cranberries, 2 cups sugar, 21%
tablespºns flour, 16 cup boiling water. Flavor with vanilla. This
is enough for two pies, –UHLMA GOODNO-BROWN,

73
PUMPKIN PIE
Two eggs well beaten, 2-3 cup sugar, 1 tablespoon butter, 1
teaspoon cinnamon, % teaspoon cloves, #3 teaspoon nutmeg, 1-3
can of pumpkin. Mix all together, then add 1 cup milk and bake
in rich crust. It improves the pie to cook the pumpkin down dry
and add a pinch of salt. —MRS. W.M. CAMPBELL.
-——(BCB)—
PUMPKIN PIE
One pint pumpkin, 3 eggs, 1 quart milk, 1 cup sugar, 4% nutmeg
or a little ginger. This makes two pies. —MRS, LEE WEBSTER.
- (BCB)
LEMON PIE
Four egg yolks, 2 cups sugar, almost 2 cups water, a good
sized piece of butter, 2 small or 1 large lemon, 2 table spoons
flour. Boil until it has the consistency of jelly. Bake crusts, pour
in lemon mixture, spread whites on top and brown in oven. This
makes two pies. –MRS. ADA. L. GOODNO.
—--(BCB) —
LEMON PIE
One and half cups water, 1 cup sugar, 1 tablespoon butter,
juice and grated rind of 1 lemon, 1 tablespoon corn starch, yolks
of 2 eggs. Drop yolks into the water and whip until creamy. Add
the juice and rind of the lemon and the butter, and heat almost
to the boiling point. Have the sugar and corn starch thoroughly
mixed and add to the other mixture and cook. Put this in a baked
shell and cover with a meringue made from the whites of the eggs.
MRS. JAMES HOLROYD.
—(BCB)—
BANANA PIE
Bake crust, slice 2 bananas into the crust. Boil 1 cup milk;
#3 cup sugar, yolks 2 eggs, 2 tablespoons flour. Let cool, then
pour over the bananas. Beat the whites of the eggs and spread
on top. —MRS. SARAH HAYNES.
—(BCB)—
CHOCOLATE PIE
Three tablespoons of grated chocolate, yolks of 2 eggs, a little
salt, 1% cup sugar, 2 tablespoons flour. Mix thoroughly and pour
on a cup of boiling water. Stir constantly as it cooks. Flavor with
vanilla. Line a pie plate with pastry and bake. When done pour
the mixture in. Beat the whites to a stiff froth and add 2 tea-
snoons nulverized sugar. Spread over the ton. Put in oven to
brown lightly. -MRS, J. P. MATTOX.

74
CHOCOLATE PIE
Two cups sugar, 2 tablespoons flour, 1 square chocolate grated.
Stir well together 2 cups milk, yolk of 2 eggs. Stir well together
and cook until it thickens. Pour into baked crust and cover with
whites. - —MRS. O. C. BROWN.
— (BCB)—
BUTTERMILK PIE
For two pies separate the yolks from the whites of three eggs.
Beat the yolks thoroughly with 34 cup sugar, 2 tablespoons flour;
now add 2 tablespoons melted butter and 2 cups fresh buttermilk.
Flavor with extract of lemon. Pour into pans lined with pastry.
The whites are well beaten and sweetened and spread over the pies
after baking. —MRS. L. C. STEELF.
——(BCB)—
RAISIN PIE
One cup raisins chopped fine, 1 cup sugar, 3% cup butter, 1
pint sweet cream or milk, 36 cup flour. Mix flour, sugar, raisins
and butter together, add cream last. Bake with one crust. This
* one large pie. - —MRS. RACHEL ENTZMINGER.
— (BCB)—
CREAM SUGAR PIE
One cup sugar, 1 rounding tablespoon flour, 1 cup very thick
cream; mix together, sprinkle a little nutmeg and bits of butter
over top of pie and bake in one crust. —MRS. D. C. CROSBY.
—(BCB)——
LEMON AND RAISIN PIE
One cup chopped raisins; juice and rind of 1 lemon, 1 cup sugar,
1 cup water, 1 teaspoon corn starch. Boil the mixture ten minutes.
Bake between double crusts. —MRS. WILLIAM HIXON.
- (BCB)— -
MOCK LEMON PIE
One cup sugar, 1 cup boiling water, 1 tablespoon corn starch,
1 egg, 1 teaspoon lemcin extract, 1 teaspoon cream tartar.
—(BCB)—
- COCOANUT PIE
One pint milk, 43 cup sugar, 3% cup cocoanut, 2 tablespoons
corn starch or flour, one pinch salt. Cook in double boiler until
creamy, then pour into baked crust. Cover with whites of eggs
for frosting. Makes one pie. –MARY CAMAC-LORMOR,
º
PINEAPPLE PIE
One pint grated pineapple, 1 pint water, 1% cups sugar. Bring
to boil then add the yolks of 3 eggs and 2 tablespoons of flour
mixed in sufficient water to make thin paste. Pour in the cooking
pineapple and stir constantly until creamy and thick. Pour into
baked crust and cover with frosting made from 2 egg whites.
Makes two pies. . —BEATRICE WOLF.
–––(BCB)—
APPLE CUSTARD PIE
Cook sour apples. Mash five for each pie. Yolk of 1 egg, 1
cup sugar, 3% cup butter. Flavor with nutmeg, Bake with one
crust and use the white of egg on top after done.
—(BCB)—
TRANSPARENT PIE
Three eggs, 2 tablespoons sugar, 1 cup rich cream, 3 table-
spoons jelly. Flavor with lemon. —MRS, LIZZIE LAND.
—(BCB)—
COCOANUT PIE
One cup sugar, 1% tablespoons corn starch mixed while dry.
Add the yolks of 2 eggs and enough cold milk to mix smooth.
Add this to one cup of boiling milk and let cool. Then add $4
teaspoon vanilla, 3% cup cocoanut. Put into crust which has been
baked. Beat the whites of eggs stiff, add 2 table spoons sugar
and 2 table spoons cocoanut. Place in the oven until brown.
—MRS. THEO. HAMMONS.
—(BCB)—-
/ BUTTER SCOTCH PIE
Two cups brown sugar, 3% cup butter, yolks 3 eggs, 1 heaping
tablespoon flour, 3% cup each milk and water. Moisten sugar with
enough milk to keep it from sticking and bring to boiling point.
Mix the flour thoroughly in a small amount of the milk and
water; add eggs and butter. Then the remainder of the liquids.
Turn into the boiling sugar, stir until thick and smooth. Use
whites of eggs for meringue. Makes two medium pies.
MRS. GAY WEBSTER.
i
*

76


7
7
PUDDINGS AND FANCY DESSERTS
“Such is man! No use in having their hearts if you don’t
have their stomachs. Mind me and mark me! Don’t neglect your
cookery. Kissing does not last—cookery does.” –George Meredith.
—-(BCB)—
HARD SAUCE
One cup butter, 1 cup powdered sugar, 1 teaspoon vanilla. A
standard sauce for all baked puddings,
—ſ CB)—
PLUlvi PUDDING -
Two cups bread crumbs, 3% cup chopped suet, 3% cup molasses,
1 cup raisins, 1 cup sweet milk, 1 egg, 3% teaspoon soda and cloves,
1 teaspoonful cinnamon. A pinch of mace and salt. Boil unceas-
ingly in double boiler for two hours. Serve hot.
Sauce: 1 cup sugar and 1 heaping tablespoon of flour mixed
together and stirred into 2 cups of boiling water. Add a lump of
butter and cook ten minutes. Flavor with vanilla.
—MARGARET O. HEATON.
SUET PUDDING
One cup molasses, 1 cup suet, minced fine; 1 cup sweet milk,
2 cups raisins, 2% cups flour, 1 teaspoon cloves, 1 teaspoon cinnamon,
% teaspoon mace, 1 teaspoon soda. Mix well. Steam 2 hours.
Sauce: One and one-half cups sugar, 1 tablespoon butter. Pinch
salt and nutmeg, 1 tablespoon corn starch, (dissolved in a little cold
water.) Pour over one pint of boiling water and cook until clear. To
color add Mapleine or burnt sugar. Remove from fire and add any
flavoring desired. –MRS. E. W. DUNKERTON.

78 -
j
-
" * ,
* * *
": ".
* - - -
-
- - -
-
* *
-
ºf
--
- *
-
- -
f : 4. ****
* --"
*
* : *
- J
SUET PUDDING
Two cups of suet, 3 cups of sour milk, 1% cups sugar, 4 cups
flour, 5 eggs, 1 pound currants, 1 pound raisins, 4 pound citron,
1 teaspoon nutmeg, cloves and alspice, pinch of salt, 2 teaspoons
soda. Steam three hours. MATTIE WILLIAMSON ROSS.
—(BCB)—
CARROT PUDDING
One cup of suet chopped fine; 1 cup of apples chopped fine; 1
cup brown sugar, 1 cup of grated carrots, 3 cup of grated potatoes,
1 cup of raisins, 1 cup currants, 1% cups of flour, 1 teaspoon mixed
spice, 1 teaspoon soda dissolved in a little hot water and a pinch
of salt. Steam three hours.
––(BCB)—
GRAHAM STEAMED PUDDING
One cup of molasses, 1 egg, 1 teaspoon soda, 1 cup sour milk.
Graham flour to thicken like batter. Raisins or spice may be added.
Steam about two hours. Any kind of sauce may be used.
—MISS PEARL BUCK.
-
——(J3CB)----
BROWN-BETTY
Peel and slice Some apples; butter a baking dish, put in a layer
of fine crumbs, then a layer of apples, then sugar, nutmeg, cinnamon
and cloves and dot with butter; repeat till the dish is full and pour
over } cups of molasses or maple syrup mixed with as much water.
Cover with crumbs, set the dish in a pan of boiling water and bake
until the apples are soft, basting with a little more molasses and
water if it looks dry. Serve warm with cream.
–MRS. J. R. BUCK.
––(BCB)—
CRANBERRY CREAM
One quart cranberries cooked with 1% cup water. Put through
a colander, add 2 cups sugar, 3 tablespoons gelatine that has been
soaked in a teacup cold water. Beat the mixture till it begins to
thicken, then add 1 pint whipped cream beaten light, with an egg
beater. Set away to cool; serve with whipped cream.
–MRS. J. D. WOOD.
–(BCB)—
ORANGE JELLY
One half box gelatine, 4 cup cold water, 1 cup boiling water,
juice 1 lemon, 1 cup sugar, 1 pint of orange juice. Soak the gel-
atine in cold water until soft. Stir until the sugar is dissolved. Strain
into molds. –MRS, J. D. WOOD,

LEMON JELLY
Grate the outside of 2 lemons. Squeeze the juice. 1 cup sugar,
1% cup butter, yolks of three eggs. Beat the last three ingredients
thoroughly, then add the juice, and grated rind. Put it over the fire.
Stir until thick. Mold to fancy. HETTIE HUNNELL.
- - —(BCB)—
ORANGE SAUCE
Two tablespoons butter, yolks 4 eggs, 3 tablespoons sugar, 14
cup thick cream, 34 cup orange juice. Grated rind of 1 orange.
Cream the butter and whip the sugar into it. Put into a double
boiler, add the yolks of eggs well beaten with the cream, stir con-
stantly till it is like a thick custard, then take from the fire and
blend in the orange juice and rind. —MRS. WILLIAM HIXON.
—(BCB)—
ORANGE BAVARIAN
One-fourth cup heavy cream, 2 tablespoons sugar, 44 cup orange
juice, 1 teaspoon gelatine, 1 tablespoon cold water. Swell the gela-
tine in cold water, and then dissolve it over hot water. Dissolve the
sugar in the fruit juice, add the gelatine. Set the mixture in a cold
place or in crushed ice. Allow to thicken to thickness of a heavy
syrup, stirring occasionally. Whip the cream and add to the mix-
ture. Pour it into wet moulds, chill, unmould and serve.
—MRS. WILL WILLIAMSON,
–––(BCB)— - ---
LEMON FOAM
Two lemons, 3 eggs, 1 cup sugar, 1 large tablespoon flour,
pºrated rind and juice of 2 lemons. Sugar with the flour sifted
into it. Yolks of 3 eggs. Water to make a thin custard. Pour
custard over well beaten whites and beat well. Will serve twº-
peºple.- —SELECTED.
- ***
–––(BCB)—
PRUNE WHIP
Stew prunes until quite soft (must be cooked much longer than
ordinarily for sauce). Grind or cut fine. Use 5 prunes, 1 level table
snoon sugar, white of 1 egg for each person. Flavor with vanilla
or almond. Stir prunes and sugar well, put pinch of salt in well
heaten whites of the eggs. Fold the prunes into whites very slowly.
Pake in a granite pan or crock. Oven must not be too hot. Bake
fifteen or twenty minutes. Serve with cream, plain or whipped.
- - —MRS. CALDWELL DAVIS,

80
FLOATING ISLAND
One quart sweet milk into a double boiler (or a kettle contain-
ing boiling water.) Beat the whites of 4 eggs as stiff as possible, to
which add 3 tablespoons powdered sugar, and any flavoring preferred.
Take up the beaten whites by spoonfuls, moulding smooth as possible.
Place into the scalded milk. Let stand a moment, then turn over.
Two minutes will cook sufficiently. Remove with perforated spoon
on plate to drain. Beat the yolks of eggs with 34 cup sugar, add
this to hot milk. Stir until a smooth custard. Do not let boil. Flavor.
Place in cups from which to be served, with the moulded meringue.
Dot with jelly or candied cherries over top of custard, This makes a
delicate dessert. –MRS. W. D. FREEMAN.
—(BCB)—
CHERRY TAPIOCA PUDDINC
Soak 1 cup of tapioca in warm water 24 hours. Take 1 pint of
milk and heat to boiling point. Add tapioca and cook until it begins
to thicken and look clear. Add 1 pint of cherries and 1 cup of sugar.
Stir well and remove from fire. Pour into mold to harden.
—MRS. J. MARVEL.
-—(BCB)—
TAPIOCA CREAM
Soften 3 tablespoons of tapioca in water over night. In the morn-
ing add the yolks of 3 eggs, 34 cup of sugar, 1tablespoon cornstarch.
Add this mixture to 1 quart of boiling milk. Let cook until thick.
Flavor with 4 teaspoon vanilla. Pour into a deep dish and cover
with a meringue made from the whites of the eggs beaten stiff with
3 teaspoons of sugar. Let brown. Serve cold with or without cream.
—MRS. THEO, HAMMONS.
–––(BCB)—
WOODFORD PUDDING
Three eggs, 1 cup of flour, 1 cup of sugar, 34 cup of
butter, 1 cup of jam or jelly. 1 teaspoonful of soda. Dis-
solve in 46 cup of boiling water. 1 teaspoon of cinnamon and nutmeg.
Mix together and bake in a slow oven one hour,

81
SAUCE FOR PUDDING
One and one-half cups sugar, 3% cup butter, 2 cups water.
Let boil and thicken with a little cornstarch dissolved. Flavor
with 1 teaspoon vanilla. —MRS. J. L. SMITH
–––(BCB)—
BLACKBERRY PUDDING -
Butter a baking dish and place a layer of berries an inch
and half deep on the bottom. Pour over this a batter composed
of 2 tablespoons of butter, 1 cup sugar, 1 egg, 1 cup sweet milk, 2
cups flour, 2 teaspoons baking powder and a dash of nutmeg.
Bake. turn from the dish with the fruit side on top and serve with
or a dressing made of cherry juice.
—(BCB) —
CHERRY DUMPLINGS
Whites of 2 eggs, 3% cup sugar, 1 heaping teaspoon baking pow-
der, 14 cup sweet milk, whites of eggs last. Put spoon full of cherr-
ies in bottom of cup, then a spoonful of batter on top and put in
steamer, Cover tight till done. Turn out. Serve with whip cream
a dressing made out of cherry juice.
Dressing: Cup juice, cup butter, 3% cup sugar, tablespoon corn
starch. Cook and poor over dumpling. —MRS. E. L. PANCOAST.
––(BCB)—
- STRAWBERRY SHORT CAKE
Four eggs, 1 cup of sugar, 1 cup of flour, 1 teaspoon baking pow-
der. Bake in a long bread pan. When done, turn, it cut on a wet
towel until cold then crush the berries a little and spread on and
roll. Serve with thick ice cream or plain cream. -
—MRS. J. D. WOOD.
–(BCB)—
CREAM PUFFS.
One cup of boiling water, 14 cup melted butter. Boil together
and while hot, stir in 1 cup sifted flour. Remove from stove and
stir to thick paste. After this cools stir in 3 unbeaten eggs, then stir
five minutes. Drop in tablespoonfuls on buttered tin or in muffin
pans. Bake twenty minutes. Be careful not to open the oven any
more than necessary. Avoid letting them touch while in tins.
Cream For Puffs: One cup milk, 1 cup sugar, 1 egg, 3 tablespoons
flour. Vanilla to flavor. Cook in double boiler. When both are cool
open the puff with sharp knife and fill with cream,
--MRS, ALBERT GREGORY.

DATE PUDDING
One cup chopped nuts, 1 cup chopped dates, 43 cup milk, 43 cup
sugar, 2 eggs, 4 table spoons flour, 1 teaspoon baking powder.
Sprinkle part of flour over dates and nuts. Beat eggs and add sugar
and milk. Add dates and nuts, then flour and baking powder.
Bake in slow oven. Serve with whipped cream.
–MRS. ARTHUR MOON.
—-(BCB)—
DATE PUDDING
Whites of 6 eggs beaten stiff; 2-3 cup sugar; 2-3 cup cracker
crumbs; 1 teaspoon baking powder; 1 cup dates chopped; 1 cup
English walnut meats chopped; 1 teaspoon vanilla. Bake 30 min-
utes. Serve with whipped cream. —HENRIETTA HAMMONS.
–––(BCB)—
ſº DATE PUDDING
One cup dates cut fine, 1 cup nut meats chopped, 2 eggs well
beaten, 2 tablespoons flour, 2-3 cup sugar, 1 tablespoon baking powder.
Sift flour, baking powder and sugar. Add the nuts and dates, then
the eggs. Steam one hour. Serve with whipped cream.
–MRS. CARRIE WEBSTER.
—(BCB)—
SOFT STEAMED CUSTARD
One cup milk, 1 egg, 2 tablespoons sugar, 1 sprinkle salt, 10
drops vanilla. Heat milk scalding in double boiler. Add sugar and salt
to the egg and beat. Pour hot milk slowly into the egg, and return
to the double boiler. Cook, stirring constantly until the spoon when
lifted is coated. Lift from the lower portion of double boiler occa-
sionally to avoid cooking too fast. Add vanilla.
–MRS. G. W. WILLIAMSON.
—(BCB)—
BLUSHING APPLES
One teaspoon orange juice, 1 red apple, 1 tablespoon sugar, 1%
Cup water. Wash and core the apple. Place in a small kettle and add
sugar and water and boil until tender, turning as often as necessary.
When done lift from the water and carefully remove the skin. Scrape
off the red portion from the skin and apply to the apple. Reduce the
water in which the apples were boiled to a Syrup. Remove from the
fire, add orange juice and pour over the apple. Serve cold with whipp-
ed cream, –MRS, WILL WILLIAMSON,

83
BAKED APPLE PUDDING -
Butter deep pie tin. Line the bottom with finely chopped apple,
and cover with batter made by beating together 1 cup sugar, 1-3
cup butter, 1 cup flour, 7.6 cup sweet milk, 2 teaspoons baking powder.
To be eaten with following sauce; Half cup sugar,small piece butter,
% nutmeg, creamed together, add 4 pint boiling water and cook
for five minutes.
——(BCB)—
CHO.COLATE BREAD PUDDING
Two cups bread crumbs, 4 cups scalded milk, 2-3 cup sugar,
2 eggs, 1 teaspoon vanilla, 2 squares chocolate. Soak bread in milk
thirty minutes, melt chocolate and add the sugar and enough of
the milk to make of consistency to pour. Add to bread and milk
mixture. Add vanilla, eggs slightly beaten and a little salt. Turn
into buttered pudding dish and bake one hour in moderate oven.
Serve with hard sauce.
-—(BCB)—
COCOANUT PUDDING
One quart sweet milk, 10 tablespoons grated cocoanut, 1 cup
sugar, whites 10 eggs. Bake one hour evenly and slowly. Serve
with whipped cream. –MRS. J. D. MARTIN.
——(BCB) ----
BREAD PUDDING
Two cups milk, 1 cup stale bread crumbs, 2 tablespoons sugar,
% teaspoon cinnamon, 1 egg, 1 tablespoon butter, 3 tablespoons
cooked currants. Serve with hard sauce. —BLANC; ii. MYERS.
––(BCB)—
PINEAPPLE TRIFFLE
One smallcan shredded pineapple. Cook with one
half cup sugar a few minutes and cool. 1 Package jello dissolved acc-
ording to directions. Add pineapple and when cold put in 1 pint
whipped cream. Will serve ten. —MRS. H. P. BLUNT.
—(BCB)—
MARSHMALLOW CREAM
First, dissolve 1 round tablespoon granulated gelatine in #3 cup
cold water, stirring over fire until dissolved. Add another 4 cup
cold water and set aside to cool a little, (but not harden). 2nd: beat
the whites of 5 eggs very light and stiff. Add a pinch of salt to eggs,
then pour over them the gelatine, beating all the time, 3rd: Sprinkle
-

34 -
in slowly 1 cup sugar, add about 2 drops of aimond ºil or 1 teaspoon
of the extract. 4th: Divide in thirds, color one pink, others
any colors desired. Add cherry or strawberry to the pink and pine-
apple to the whites. Butter the molds. Put a layer of the pudding
and sprinkle with nuts between each layer and on tops. Serve with
whipped cream. –MRS, ADDIE JOHNSON.
–––(BCB)—
MARSHMALLOW PUDDING
One tablespoon Knox gelatine, 34 cup cold water, 34 cup boiling
water, 1 cup sugar, 1 tablespoon vanilla, 4% dozen maccaroons, one
dozen marshmallows cut up; 44 pound blanched almonds, 1 pint
whipped cream. Put gelatine in cold water. Let stand five minutes.
Add boiling water and 3% tablet of coloring. To the cream, add
sugar, flavoring, maccaroons, marshmallows, nuts. Add this to gel-
atine and beat. Set away to cool and slice.
- —BLANCHE OMENS-MYERS.
—(BCB)—
MARSHMALLOW DESSERT
One- half pound almond macaroons, 3% pound marshmallows
(fresh), 1 pound brick figs, 3% pint cream (thick for whipping).
Shave figs fine. Cut marshmallows into fourths. Place in earthen
dish with alternate layers of macaroons, figs and marshmallows.
Partly whip (not too stiff) +4 of the cream and pour thru the mix-
ture, lifting carefully with a fork to allow cream to flow thru evenly.
Prepare several hours before using. When ready to serve, whip re-
mainder of cream stiff, placing spoonfull on top of each individual
dish and finish with a cherry. (To be served without cake).
—MRS. J. S. CUMMINGS.
—(BCB)—
CUBAN BAKED APPLES
- Wash apples, remove cores and cut slices off the base so they
will rest evenly. In the places of the cores insert pieces of bananas.
Dust with cinnamon, place a teaspoon of sugar on top, set in a bak.
ing dish containing a little water and bake in a moderate oven, bast-
ing occasionally. Serve cold. Apples stuffed with raisins, sugar and
°innamon and nut-meats are also good.

85
SUBSTITUTE FOR WHIPPED CREAM
Beat 2 egg whites until stiff add 1 well ripened thinly sliced
banana, and beat until thoroughly dissolved. Sweeten with powdered
Sugar.
——(BCB)—
A CREAM SUBSTITUTE
When you have no cream and desire a filling to take its place,
whip the whites of 2 eggs to a stiff froth, add 1 cup of grated
apple and 1 cup of sugar. It is a most delicious substitute.
86
PICKLES, CATSUP, ETC
Peter Piper Picked a Peck of Hickled Peppers.
–(BCB)—
COLD CATSUP
One gallon ripe tomatoes, 1 cup onion, 1 cup grated horse
radish, 1 cup brown sugar, 1 cup mustard seed, 1 small cup
of salt, 2 peppers, 1 quart of vinegar, 1 ounce of celery
seed, 1 teaspoon cloves, 2 tablespoons cinnamon. Mix well but do
not cook or seal. —MRS. GAY WEBSTER.
- –––(BCB)—
FAVORITE PICKLES
One quart raw cabbage chopped fine; 1 quart boiled beets, chopp-
ed fine; 2 cups sugar, tablespoon salt, 1 teaspoon black pepper, 4
teaspoon red pepper, 1 teacup grated horse-radish; cover with cold
vinegar and keep from the air. —MRS. C. T. HAMMEL.
—(BCB)—
TOMATO CATSUP
One peck of pipe tomatoes. Cook and strain thru sieve. Add to
the juice of 4 common sized onions chopped fine. Let it boil down.
Steep in 1 quart of vinegar, 3 red peppers, 2 tablespoons of mustard,
2 of allspice and 2 of cinnamon. Strain it into the juice. Add 1
pound of brown sugar and 3% cup salt. Let cook down until thick
enough for use. Cork tightly in bottles. The onion may be omitted if
preferred. —ABBIE ZIMMERMAN.
—(BCB)—
COLD CATSUP
One peck ripe tomatoes chopped fine and put in colander to
drain. Two cups chopped onions, 2 cups sugar, 1 cup of white
mustard seed, }, cup salt; 1 teaspoon mace, 1 teaspoon black pepper,
4 teaspoons cinnamon, 4 red peppers chopped fine, 1% quarts of
vinegar. Mix together and can in jars. This will keep without
sealing. The tomato juice can be used for soup.
–MRS. OLIVER POTTER.


87
BORDEAUX SAUCE
Four quarts finely sliced cabbage; 2 quarts finely chopped green
tomatoes. (Drain them). 6 large onions, 3 red peppers, 2 ounces
white mustard seed, 14 ounce celery seed, 43 ounce Tumeric powder,
2 pounds (pints) sugar, 3% cup salt, 2 quarts vinegar. Put all togeth-
er and cook twenty minutes. —MRS. BERT EAST.
(BCB)—
CHILLI SAUCE
Eighteen tomatoes, 4 large onions, 4 peppers, 1 quart of vinegar,
1 cup of sugar, 2 tablespoons celery seed, 1 teaspoon of mixed
spice. Cook 4 hour. —KATHRINE BREWER.
— (BCB)—
- - TOMATO CATSUP
One gallon tomatoes cooked without peeling and strained thru
sieve; 1 pint vinegar, 1% cup sugar, 3 teaspoons cinnamon, red pep-
per and salt to taste. —MRS. LAURENCE MOORI.
- –(BCB)——
CORN SALAD
Twelve ears corn; 1 head of cabbage; 4 large onions. Chop fine
and add: 1 cup sugar, 1 large teaspoon black pepper, salt to taste.
Cover with vinegar and cook until dark. Seal in glass jars. This
makes one gallon. - —MRS MARY CAMAC-LORMOR.
–(BCB)—
CHICAGO HOT
One peck ripe tomatoes chopped, 2 cups chopped onions, 2 cups
chopped celery, 2 cups of sugar, 13 cup of salt, 3 green peppers, 3
red peppers, 6 cups of vinegar. Do not boil any of contents.
–KATHERINE BREWER.
——(BCB)—
SWEET PICKLE, FRUIT OR VEGETABLES
Eight pounds or 2 gallons fruit, 4 pounds sugar, $3 gallon cider
vinegar. Whole cinnamon and cloves. Water to cook. Add fruit or
vegetables. _MRS. S. E. RUSSELL.
–––(BCB)—
- GREEN TOMATO PICKLE
One half ounce of cloves, cinnamon, allspice, 1 pint sugar, ?
quarts vinegar, 2 quarts water. Wash and slice 2 gallons of green
tomatoes. Salt and drain over night. In the morning heat your
vinegar, sugar and spices boiling hot and pour over tomatoes three
successive mornings, leaving on the third time. Turn a plate
over it and leave until winter. —MRS. SUSANNA. O’NEALL.
-
88
GREEN TOMATO SWEET PICKLE
Seven pounds sliced green tomatoes. Sprinkle with 14 cup salt,
let stand over night. Drain. Make a syrup of 2 lbs. white or
brown sugar, 1 pint vinegar, 1 oz. each of whole cloves, cinnamon
bark; 1 oz. pickling spices or 1 teaspoon allspice. When syrup
gets hot, put in tomato and cook until clear. Sliced onions may
be used if desired. Seal while hot. —MRS. T. J. HAMMONS.
–(BCB)—
BEET PICKLES
Boil young beets until tender. Mix 1 cup sugar, 1 cup cider
vinegar. Let boil five minutes. Add beets. When scalding hot,
seal in glass jars. —BEATRICE WOLF.
—-(BCB)—
- - PICALLI
One peck green tomatoes, 2 cabbages, 4 onions, 2 green peppers,
1 teacup salt. Chop fine. Let stand over night. Drain. Cover
with vinegar. Add 1 lb. brown sugar and mixed spices to taste.
Boil until tender. ––MRS. H. THOMPSON.
—(BCB)—
PICKLE CABBAGE
Take firm white cabbage and cut into quarters or smaller. Drop
into salted boiling water and boil until tender, then lift the cab.
bage out of the water and drain well. Have ready some clear
boiling hot vinegar, sweetened about the proportion of 1 pint of
sugar to 1 quart of vinegar, or to suit the taste. Pack the cabbage
in jars, cover with hot vinegar and allow about 12 cloves, 12 grains
black pepper, 14 table Spoon of stick cinnamon broken fine, 1 tea
spoon celery seed to each quart jar. Shake jars after filled and
press the cabbage down until the air bubbles are out. Then seal.
—BERTIE HALL.
–––(BCB)—
MIXED PICKLES
Three quarts green tomatoes, 1 quart cabbage, 1 quart onions.
Chop fine and let stand over night in salt water. Each sort of Veg-
etable must be separate. Next morning Squeeze out the water and
mix together, then cover with weak vinegar ----, - - - well.
Drain and squeeze out again. Cover with strong vinegar. Add
Sugar and mixed spices to taste. Heat and put into jars.
—BESSIE GEYER.


89
-
MUSTARD PICKLES
Cut fine two quarts of onions, four quarts green tomatoes, 3
quarts ground cabbage, 4% dozen peppers. Squeeze out all the
juice and make a dressing of 6 tablespoons mustard. Five cents
worth of tumeric, 3 lbs. sugar, 1 tablespoon salt, 1 oz. celery seed,
half a box of mixed spices. Grind spices with tomatoes. Two quarts
vinegar. Stir all together and put on stove and stir until all
heated through. –MRS. J. L. SMITH.
—(BCB)—
MIXED PICKLES -
Slice a quart of large green cucumbers in cubes; a quart of
green tomatoes in same way; 4 large green peppers in coarse bits
and 1 large cauliflower in tiny flowerets. Add a quart of little
cucumbers not over two inches in length, and a quart of white
button onions. Cover with a weak brine, allowing about a cup of
salt to a gallon cf water. Let stand about twenty-four hours, then
put in a porcelain kettle and bring to a scald in the same brine.
Drain thoroughly and return to the same kettle rinsed free of salt.
Make a paste of 6 tablespoons ground mustard, 1 tablespoon tumeric,
a cup each of sugar and flour, and 2 quarts of good cider vinegar.
Mix dry ingredients first with a little of the vinegar, then add the
remainder. Put the spiced vinegar in the kettle with the pickles,
stir until the whole mixture scalds and thickens, then seal in glass
jars or wide-mouthed bottles. This is good within a day or two
but better in the course of a few weeks. It must be borne in mind
that this pickle or any other that has green peppers in it, must
be thoroughly cooked.
ſ - —(BCB)—
- SACCHARINE CUCUMBER PICKLE
Put cucumbers in water to cover and add 14 cup salt. Let stand
twelve hours. Drain and dry. Boil 1 gallon best vinegar, 3%
cup mixed spices, 1 teaspoon saccharine for twenty minutes, very
slowly. Let cool and pour over the cucumbers. Add more cucum-
bers until all the vinegar is taken up.
—(BCB)—
| MUSTARD CUCUMBER PICKLES
Wash cucumbers and place in stone jar. Pour over them one
gallon vinegar to which has been added 1 crºn salt, 1 cup of dry
mustard, 1 cup sugar. 1 cup horse radish. Add cucumbers until
all the vinegar is used,

90
SWEET CUCUMBER PICKLES
(A way to use your large cucumbers.) Put large cucumbers
in strong brine for three days, then in clear water three days,
changing the water each day. Cut in 2-inch pieces, Boil two
hours in weak vinegar with handful of grape leaves and a piece
of alum the size of a marble for each gallon of pieces. Drain and
add for each seven pounds: 3 lbs. sugar, 3 pints vinegar, 1 oz. of
whole allspice and other whole spices, and pour over pieces boiling
hot. Re-heat for three days and can. —MRS. OLIVER POTTER.
—(BCB) —
MARGUERITE SWEET PICKLES
To 1 gallon of vinegar add 1 cup salt, 1 scant tablespoon sac-
charine, 1% teaspoons salycylic acid, lump of alum size of a walnut.
Add spices to suit the taste. Wash pickles, then wipe dry and add
them to the mixture above. Use everything cold. Put in a stone
jar and use weight to keep pickles under the vinegar. This will
make about three gallons of pickles, and they are fine.
- - —MRS. IVA HARLAN.
— — (BCB)—
PEPPER HASH
Twelve red sweet peppers, 12 green sweet peppers, 15 onions,
and hot peppers to make as hot with them as you wish. Chop all
together, put in salt water and let simmer in this. Drain this
first part and take vinegar, sugar and a little cinnamon and cloves
to make as for sweet pickles. Cook all for twenty-five minutes
and then can. —MRS. D. C. CROSBY.
––(BCB)—

SANDWICHES
“No man can be wise on an empty stomach—even a sandwich
would do.”
—(BCB)—-
PEANUT SANDWICHES
Get well roasted peanuts. Chop fine and add a little good meat
of any kind. Mix well with Mayonnaise dressing. Spread between
thin slices of buttered bread. These are good without the meat.
CHICKEN AND CELERY SANDWICHES -
One cup cold chicken, 1 cup celery, 4 tablespoons Mayonnaise
dressing. Cut chicken fine. Add celery finely cut and mayon-
naise. Butter white bread and spread with chicken mixture.
–MRS, WILLIAM HIXON.
—(BCB)—
BROWN BREAD SANDWICHES
Brown bread to be used for sandwiches is best steamed in
one pound baking powder boxes. Spread and cut bread as for sand-
wiches. Put between layers, grated cheese mixed with chopped
English walnut meats seasoned with salt.
—--(BCB)—
NEW IDEA SANDWICHES
Chop together blanched sweet almonds and best seeded raisins.
To each cupful add 2 drops orange flavoring. Put this mixture
between thin slices of bread spread with honey. These are so de-
łicious that the flavor is never forgotten and more than pay for
the trouble and expense of making. Grate Parmesan cheese and
to each cupful add 3% cup ham or tongue chopped fine. Season
with salt and cayenne and moisten with cream or milk. Use thin
slices of bread and butter,
CREAM CHEESE SANDWICHES
One cream cheese, 34 package dates, 1 dozen raisins. Run the
dates and raisins through the food chopper and mix with the
cheese. Then spread on thinly sliced bread, graham or white.
––(J3CB)----
SALMON AND CUCUMBER SANDWICHES
Pick over a can of salmon after you have drained it dry. Re-
move the skin and bones. Mince it fine adding a teaspoonful of
onion juice, a pinch of salt, pepper and a little butter. Spread on
thin slices of whole wheat bread. Then spread a layer of fine
cucumber rings over each before placing on the top layer of bread.
Cut in oblong shapes.
––(BCB)—
RAISIN AND NUT SANDWICHES
Place a quantity of raisins in your meat grinder and mince them
to a pulp. Mix with salted almonds and spread on graham bread
cut very thin.
—(BCB)—
TOMATO AND CHEESE SANDWICHES
Soften a package of cream cheese by adding some milk. Spread
the cheese on toast triangles. On top of each triangle a slice of
tomato is placed and the sandwiches served without the upper layer.
–(BCB)—
CHOCOLATE SANDWICHES -
One fourth cake sweet chocolate, 1 cup nuts chopped fine;
4 good tablespoons butter. Melt the butter and chocolate together,
stirring the while, and pour in the nuts. When cooled and firm,
spread it liberally between buttered crackers or very thin slices
of bread. —UHLMA GOODNO-BROWN.
––(BCB)—
FRUIT AND NUT SANDWICHES
Chop finely two parts of dates or figs. To this add one part
chopped nuts, and add enough rich cream to make a paste. Use
graham or Boston brown bread. –MRS. H. D. BANTA.


BEWERAGES
“I like a teacup, a little china teacup,
Filled to the brim with good strong tea;
I like another one, just like t'other one,
To give a friend who is fond of me.”
—--(BCB)—
HOW TO MAKE TEA
Three teaspoons tea, 2 cups boiling water. Scald an earthen
or china teapot. Put in tea and pour on boiling water. Let stand
on the back of the range or in a warm place for five minutes.
—(BCB)—
COFFEE
One heaping tablespoon of coffee to each person and two extra
to make good strength. Clear with egg.
—(BCB)—
BREAKFAST COCOA
One and one half tablespoons prepared cocoa, 2 cups boiling
water, 2 cups of milk; mix cocoa and sugar; dillute with 43 cup
boiling water and boil one minute, Turn into scalded milk and
beat two minutes. . -
—(BCB)—-
FRUIT PUNCH
One quart cold water, 3% cup lemon juice, 2 cups sugar, 2 cups
chopped pineapple. One cup orange juice; boil water, sugar and
pineapple twenty minutes. Add fruit juice, cool, strain, and dilute
with ice water.
–(BCB)
FRAPPE
Two dozen lemons, 1 can shredded pineapple, 1 quart orange
syrup, juice from 1 quart cherries; sweeten to taste. Add about
3 gallons water, Let stand a few hours before serving,
94
--- J
GRAPE JUICE
Take grapes from stems, wash, boil and strain. After straining,
bring juice to boil, add sugar tº taste and seal in air tight bottles
or jars.
—(BCB)—
SWEET WINE
Two gallons of fruit, 4 ounces tartaric acid. Wash fruit. Add
acid. Dissolve in 1 quart of water. Let stand over night; strain,
and to 1 pint of juice add 1 pint sugar. Let dissolve and bottle.
—MRS, JULIA BOWERS.
––(BCB)—

95
CANNED FRUIT
AMOUNT OF SUGAR PER QUART
For Canning
Strawberries . . . . . . . . . . . . . . . . . . . . . . . . 8 ounces
Cherries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 ounces
Raspberries . . . . . . . . . . . . . . . . . . . . . . . . . . 4 ounces
Cranberries . . . . . . . . . . . . . . . . . . . . . . . . . . 8 ounces
Currants . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 ounces
Sour Apples . . . . . . . . . . . . . . . . . . . . . . . . . 6 ounces
Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 ounces
Plums . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 ounces
Peaches . . . . . . . . . . . . . . - - - - - - - - - - - - - - - - 4 ounces
Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 ounces
Grapes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 ounces
Quinces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 ounces
Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 ounces
Crab Apple . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 ounces
Blackberries . . . . . . . . . . . . . . . . . . . . . . . . 6 ounces
–(BCB)—
SWEET PEACH PICKLES
“Sweets to the sweet.” –Shakespeare.
For Preserving
12 ounces
8 ounces
6 ounces
12 ounces
12 ounces
9 ounces
12 ounces
9 ounces
8 ounces
S ounces
8 ounces
12 ounces
12 ounces
10 ounces
9 dunces
Eight pounds cling peaches, 4 pounds sugar, 1 quart vinegar,
1 ounce whole allspice, 1 ounce whole cinnamon.
Put spices in
thin bag. Add to vinegar and sugar and when boiling add peaches.
Skim and when tender lift fruit carefully out and let juice boil
down until quite thick. Pour over fruit and seal.
–MRS, JULIA BOWERS,



-
96 /
Z PEACH CONSERVE
Eight pints of ripe peaches cut fine; 1 box seedless raisins,
3 oranges not peeled. Peeling should be ground; 7 pints of sugar;
% cup English walnuts chopped. Boil until thick and add walnuts
just before removing from the fire. (Mighty good to eat.)
–GEORGIA ABBEY.
— (BCB)—
PEAR CONSERVE
Four quarts of pears diced; 2 pounds sugar, 2 tablespoons ginger
Let stand over night. Cook fifteen minutes. Add +3 can pine-
apple, 1 lemon, % pound blanched almonds. Cook five minutes.
Pears should be very ripe. —MRS, GLEN WARREN HAYES.
- ——(BCB)——
PLUM CONSERVE -
Four pounds plums, 2 pounds apples, 1 orange, 1 lemon, 14%
cup nuts, sugar. Prepare plums by removing stones. Slice apples,
grate rind of 1 lemon. Cook all in small amount of water until
tender. Add sugar. Cook until thick. Add orange and lemon juice,
and nuts just before sealing. –ROMOLA IRELANI).
–(BCB)—
CARROT MARMALADE
Four pounds scraped and sliced carrots, 6 sliced lemons. Cook
lemons and carrots in separate pans until tender; then grind both
in a food chopper, saving the lemon liquors. Measure and allow
equal quantity of sugar. Cook until thick and clear, then can.
This tastes like orange marmalade and is very good.
- - —MRS. CALDWELL, DAVIS .
— (BCB)—
CANNED CORN
Put the ears of corn in a flour sack and drop them into a
boiler of boiling water. After they begin to boil, boil five minutes.
Lift out and plunge into a tub of cold water. Cut off and pack
into jars. I shake down some but not too much, as it makes, it
almost too dry. Put in 1 teaspoon of salt to a quart jar. Fill up
with water. I use cold water, though some directions say to use
hot. Put on the rubber and screw the top down as far as you can
with the thumb and little finger. Cook in the boiler three hours
after boiling begins. We have sometimes added a teaspoonful of
sugar for each quart, but we did not do that this summer as it
seems to make the corn a little more yellow and it can be added
when it is opened if necessary. –FLOY GEBHARDT.
-


97
SPICED GRAPES
Eight pounds of grapes, 5 pounds sugar, 1 pint vinegar, 2
tablespoons of ground cinnamon, 1 tablespoon of cloves, 1 level
teaspoon salt, 1 level teaspoon pepper. Remove skins from pulp.
Boil until tender. Heat pulp until it boils. Put through colander.
When skins are tender, put all together and cook until tender.
–MRS. JAMES SHEPPARD.
— (BCB)—
PLUM CONSERVE
Four quarts of plums, 1 quart seeded raisins, 6 oranges, 5 cups
sugar. Put plums, raisins and oranges through the meat chopper.
Peel oranges. Cook slowly until it is a thick, transparent mass.
Turn into tumbler or glass jars. Good for a relish or to eat as jelly.
—MRS. M. M. SHANK-COOKE.
—(BCB)—
HEAVENLY FOOD
One and one half dozen oranges, 8 quarts strawberries, 2 ripe
pineapples, 1 pound seeded raisins, 4 pounds granulated sugar. Cook
four minutes and can. –MRS. M. M. SHANK-COOKE.
–(BCB)—
SUN PRESERVES
Take 7 pounds of fruit—cherries or strawberries— and 5 pounds
sugar. Sprinkle sugar thorough fruit and let stand until juice
starts enough to start cooking. Seed cherries and cook very hard
for about twenty minutes. Strawberries need onlv to cook about
half that long. Pour out in platters. Set in hot sun and when
the juice thickens, put into jelly glasses and cover with paraffin.
Will make in one or two days according to the heat of the sun.
In rainy weather set in oven. These are excellent.
MRS, MATTIE A. WEBSTER.
––(BCB)——
HEAVENLY JAM
Eight pounds granes, seeded; 4 pounds sugar *% pound raisins,
2 oranges. Cook until the juice jells. —MRS. J. R. BUCK,

98
HEAVENLY JAM II
Two quarts cherries, 3 oranges, 1 pound seeded raisins. Grind
all ingredients in the food chopper, including orange peel. Add 6
cups sugar and mix well. Cook slowly, stirring frequently until
mixture is thick and thoroughly done. Put into glasses as you
would jelly. It keeps well. -
- —(BCB)
ſº CHERRY JAM. (Very good)
Pit cherries and drain off all the juice. Put through food
chopper. Add equal amount of sugar. Cook fifteen minutes. Seal
while hot.
–––(BCB)—

99
ICE CREAM ANI). ICES
—(BCB)—
“Ah! By my faith that bears a frosty sound.”—Shakespeare.
––(BCB)—
º APRICOT ICE
One can apricots, 5 oranges, 2 lemons, 1 quart and 1 cup of
sugar, 1 quart of water, whites of 4 eggs, 1 quart cream. The
apricots, oranges, and lemons are pressed through a sieve. Then
boil the sugar and water to a syrup, mix syrup to
fruits and add the stiffly beaten whites of the eggs. After
this start to freeze. Add the cream and freeze until almost
solid, then remove the dasher and pack well. This will make one
gallon and is certainly laruppin. —LAURENCE MOORE.
––(BCB)—
º PINEAPPLE SHERBET
One 15 cent can shredded pineapple, juice of 2 lemons, 1 quart
water, 1 pint sugar. Boil water and sugar to syrup. Mix with
pineapple and cool. Put in freezer. When it reaches the freezing
point, add the beaten whites of 6 eggs. Makes one gallon.
—MRS. ERNEST LOVE.
–––(BCB)—
MILK SHERBET
Six lemons, 4 cups sugar, 8 cups milk. Squeeze lemons, strain
juice, add sugar and mix thoroughly; add milk slowly, stirring
constantly. Turn at once into freezer. Turn slowly at first but
when it begins to thicken, turn more rapidly until stiff. Repack
and let ripen. —MRS, LAURA STEELE,

100
SHERBET
Juice 6 oranges and 3 lemons. Take 3 cups sugar with enough
water to make a syrup, and boil. When cool add the lemon and
orange juice. Add enough water to this mixture to fill a half
gallon freezer, leaving enough space to add the beaten whites of
3 eggs when half frozen. —MRS. ADA L. GOODNO.
—(BCB)—
ORANGE ICE
Juice of 3 oranges and 1 lemon. Strain. One and one half cups
sugar. 2 quarts milk. Boil five minutes. Let cool and add juice.
Beat whites of 2 eggs and freeze. –LOLA MATTOX-BOOTH.
F ROZEN ORANGE SOUFLE
(BCB)
One quart cream, 1 pint orange juice, yolks 6 eggs, 2 cups sugar,
34 box gelatine. Cover the gelatine with 4 cups cold water, and
soak an hour, then disolve in 32 cup boiling water. Mix the orange
juice and sugar together. Whip the cream, Beat the yolks until light,
add them to the orange juice and sugar, add gelatine, strain and
freeze. When frozen remove dasher, stir in whipped cream, and let
stand two hours to ripen. —MRS. BEULAH McCARTY-MOONEY.
–––(BCB)—
FROZEN PEACHES
One can or 12 large peaches, 2 cups sugar, 1 pint water and
whites of 3 eggs beaten to a stiff froth; break the peaches rather
fine and stir all ingredients together; freeze the whole into form.
Frozen fruit of any kind can be made in the same way. The
fruit should be mashed to smooth pulp, but not thinned too much.
Be very careful to prevent its getting lumpy. –B. WOLF,
—(BCB)
FRUIT ICE
Three lemons, 3 oranges, 3 bananas, 3 cups sugar, 3 pints cold
water. Press juice from oranges and lemons, rub bananas through
press. Mix with fruit juices. Add sugar and water, Stir until
sugar is dissolved. Pour into freezer and freeze.
—MRS, BEATRICE WOLF,
—(BCB)—
“THREE-OF-A-KIND” ICE
Three oranges, 3 lemons, 3 bananas, 3 cups cold water, whites
of 3 eggs, 1 cup boiling water, 1 tablespoon powdered gelatine,
First put the cold water and sugar into a sauce pan. Then add
the grated rinds of 1 orange and 1 lemon. Add the gelatine dis-
solved in the boiling water, Allow to simmer for five minutes,

• . - 101
Cut the fruit into small pieces and add it to the syrup with the
whites of the eggs stiffly beaten. Then freeze, RS. J. R. BUCK.
–––(BCB)
FRUIT JUICE SAUCE -
Use one cup of either strawberry, raspberry, cherry, peach,
or currant juice. Sweeten to taste, boil and thicken with one
teaspoon of arrowroot wet in cold water. Cook five minutes and
serve very cold on ice cream. –MRS. BEATRICE WOLF.
—–Ü3CB)----
CHERRY ICE
One quart of sour cherries, 1 pound sugar, 1 quart water. Boil
the sugar and water together for fifteen minutes. Add the cherries
and set aside until cold. Press through a fine sieve and then freeze.
Turn the crank a few turns, then rest, then turn slowly again, then
rest again, and so on until the water is frozen pretty hard. Let
stand two hours to ripen. –GRACE ANDERSON.
——(BCB)—
ICE CREAM
Heat 1 quart of milk and 1 cup of sugar until sugar is dis-
solved. Add 2 eggs to the milk, yolks and whites beaten separately.
Add 1 quart cream whipped slightly and 1 teaspoon vanilla. Set
aside till cool, then freeze. Serve with a tablespoon preserved
strawberries or pineapple on top. Also add nut meats.
—GRACE ANDERSON.
——(BCB)—
“THREE-OF-A-KIND” SHERBET
Three oranges, 3 cups sugar, 3 bananas, 5 cups milk, 3 lemons,
1 cup cream. Strain orange and lemon juice, rub banana thru sieve.
Mix the fruit together and add sugar, Chill the milk and cream in
the freezer and then add the fruit and freeze. I do not use this
amount of sugar. Sweeten to taste. The amount of cream may be
reduced but the full measure makes the sherbet better.
–FLOY GEBHARDT.
––(BCB)—
TUTTI FRUTTI FROZEN PUDDING
Turn the contents of one can of grated pineapple into a sauce-
pan, with 1 pound of granulated sugar and 2 cups of cold water.
Let this come to boil and then pour it over the whites of 8 eggs,
which have been beaten until stiff. Stir in 1 cup of hickory nut
meats and 1 cup of hazel nut meats chopped fine. One cup of
almonds blanched and sliced, and 4 lb, candied French fruits
102 - - -
cut into small pieces. To 2 cups thick cream add 2 tablespoons
powdered sugar and a little extract of vanilla (about 1 teaspoon)
and beat until very stiff. Add this to the other mixture, put into
the freezer and freeze. When frozen, put the pudding into a
brick mold and pack in ice and salt until ready to serve. Cut
in slices.
—(BCB)—
CONFECTIONERY
“All that’s sweet was made
But to be lost when sweetest.” –Moore.
—(BCB)—
FONDANT
Two cups granulated sugar, 36 cup water. Place in Saucepan
over the fire and stir until boiling begins. Remove spoon and in
a few minutes wash down the sides of the pan with a brush dipped
in cold water to remove any grains of sugar that may form. When
glucose is used add to the water 1 pound for each cup Sugar used.
If glucose is not used, add 14 teaspoon cream tartar after it begins
to boil. Cook to soft ball stage and turn on to buttered tins or
platters. Let stand until dent can be made in surface, then work
With a fork until it begins to stiffen. Now take on hands and
Work as dough. Place in bowl and put away for future use.
–ELIZABETH LOVE.
—-(BCB) –
PEANUT BRITTLE
Melt 1 cup granulated sugar in large skillet, then add 14 tea-
Spoon soda. Remove from fire. Add 1-3 cup peanuts either whole
or chopped. Pour on a greased platter and let stand to cool.
–(BCB)
DIVINITY FUDGE
Two and one-half cups granulated Sugar, 1% cups boiling water,
% cup corn syrup. Boil until spins a hair from spoon. Beat into
the whites of two well beaten eggs. Add 1 cup nuts.
–RUBY ENTZMINGER.


103
- BUTTER SCOTCH
One cup brown sugar, 4 cup clear water, 1 teaspoon vinegar.
Butter size of walnut. Flavor to suit taste. Boil twenty minutes.
- –MRS, ELLA. HALL.
– (BCB)—
PEANUT BRITTLE
One cup of granulated sugar, 1 cup of water, 3 tablespoons
white syrup, 1 piece of butter about the size of a walnut. 1 cup
unroasted peanuts, 3% teaspoon soda. Mix sugar, syrup, butter and
water together and boil until will thicken into a soft ball in
cold water. Add unroasted peanuts. Cook until begins to brown.
Add soda, stir well and pour upon a buttered surface. Let cool,
break into pieces the desired size and eat.
If unroasted peanuts are unavailable, roasted peanuts may be
used but should not be added until the syrup will form a hard
ball in cold water. —EBENEZER.
–(BCB)—
PEANUT BUTTER FUDGE
Two cups brown sugar, 3% cup sweet milk. Cook until forms
soft ball when tried in cold water. Set back to cool, then add 4%
cup peanut butter. Beat well and pour into buttered pan.
—BELLE DAVIS.
–(BCB)——
TAFFY
One cup molasses (not sorghum), 2 cups white sugar, 1 table-
spoon vinegar, 1 tablespoon butter. Boil until brittle when dropped
into cold water. Do not stir. Add flavor. Take 4 teaspoon soda
dissolved in a little water and stir in rapidly and remove from
the fire. Add 1 teacup of nuts if desired. Cool in buttered dish
and pull. - BEATRICE. H. WOLF.
–(BCB)-
BOSTON CREAM TAFFY
Two teacups sugar, 1 teacup water, 2 tea spoons cream tartar,
1 tablespoon vinegar, 1 teaspoon flavoring. Boil until it snaps.
When cool, pull. Add nut meats if desired. Pull and when cool
clip into small pieces. MRS, LEE WEBSTER,

104
DIVINITY CANDY -
Four pounds sugar, 1 pound glucose. Take 1-3 cup sugar with
water enough to dissolve the sugar. Put this in one vessel and
boil until thick. Do not stir. Take the other 2-3 sugar with
water also enough to dissolve, together with the one mound glucose
and boil as the one third. Reat whites of 6 eggs. Pour over the
eggs boiling hot the one third syrup, stirring brisklv until very
smooth. Then add the other two thirds sugar and glucose syrup,
and stir until almost cold, then flavor. Spread on platter and
cut in dice or roll in loaf as preferred. Any kind of coloring may
be added. IMO FREEMAN-LAMBETH.
–––(BCB)—
MARSHMALLOWS
Six cups sugar, 16 tablespoons water, 1 apckage Knox gelatine.
Pour over the gelatine 12 tablespoone hot water. Boil the sugar
and water until it hairs, then por it over the gelatine. Beat hard
until it takes the form of marshmallow, then spread the dough-like
mixture about an inch thick over powdered sugar. Cut in strips,
then into squares with the scissors. —BERNI.C.E DAVIS-BRADLEY.
—(BCB)—
COFFEE CREAM CARAMELS
Two pounds sugar, 1 cup cream, 2 ounces of butter, 1-3 cup
coffee. Cook all together until it strings from a fork. Beat and
pour into buttered tins. —UHLMA GOODNO-BROWN.
–––(BCB)—
CREAM CANDY
Beaten whites of 2 eggs, 4 tablespoons sweet milk, 1 teaspoon
vanilla. Add pulverized sugar to make a stiff dough and mold into
shape. To make chocolate, dip candy into melted chocolate. Nuts
or fruits may be put on top. –IMO FREEMAN- LAMBETH.
—(BCB)—
CREAM CANDY
Boil 2 cups granulated Sugar and 4 cup cream until it forms
..." ball when dropped into water; stir until it begins to get
thick.
Flavor with vanilla and form into balls. Chopped dates
or Walnut meats may be added to this on removing from the fire.
–MAUDE M, BALDWIN,

105
~/
\
CREAM TAFFY
One cup boiling water, 3 cups sugar, 4 tablespoons vinegar,
butter size of egg. Place vessel on stove. Have warm and pour
in water, then sugar. When boiling, add vinegar and butter. Cook
until brittle when dropped into water, pour into buttered plate
and when cool pull until white. Flavor with vanilla by adding a
little at a time while cooking. Do not stir while cooking.
–MRS. WALTER WEIGHT.
––(BCB)—
TINY'S CANDY
Two cups white sugar, 3% cup corn syrup, 3% cup water. Boil
until it will form a ball when tried in cold water, then beat the
whites of 2 eggs very stiff and pour mixture over them. Beat hard
and when it begins to set drop on a buttered plate. May add cup
of nuts and flavor to taste. —MRS. TINY DUNKERTON.
–––(BCB)—
CONFECTION
A nice confection may be made by filling seeded dates with
fondant. To make a variety, use different flavoring and colorings.
Then roll in granulated sugar. —FERN MOORE-VANOVER.
—(BCB)—
SPANISH PENOCHA
Four cups brown sugar, 3% cup cream or milk, a piece of butter
the size of a walnut. Cook until almost done. Then brown 1% cup
white sugar and add 14 cup hot water. Add to the brown and
cook until done. Add vanilla and 14 pound Fnglish walnuts. Take
off the stove and beat until it hegins to thicken.
— — (BCB)——
NUT CRISP
One cup sugar, 1 cup syrup, 114 cups water, small pinch of
soda, When almost done. put in nuts and stir. Pour on greased
board and roll until thin. —MARION GOODNO-McGEE.
–––(RCB)--
CREOLE KISSES
Put the whites of 3 eggs into a bowl; add a half pound of
surrar and heat until it will stand. This takes nearly twenty
minutes. Add graduallv 14 pound nuts. (Any kind will do but
necans are best.) Finally add teaspoon vanilla. Drop by spoonfuls
on brown paper (not buttered) and bake in a medium oven until
they crack open. When they are a golden brown they are done.
–MARION GOODNO-McGEE.

106
COCOANUT CANDY
One cup white sugar, 34 cup water. Boil until it threads.
Pour over the stifly beaten white of 1 egg, beating vigorously. Add
3% cup shredded cocoanut and set in a cool place to cool.
—(BCB) —
MILLIONAIRE'S FUDGE
Two pounds pulverized sugar, 3% pint of cream, #3 pound of
chocolate, 1 tablespoon butter, 1 teaspoon vanilla, 1 pound pecans,
1 pound marshmallows. Cut fresh marshmallows into quarters
and spread them over a large buttered tin. Chop the pecans and
put over the marshmallows. Boil sugar, cream and chocolate all
together; add vanilla and butter when done. Stir until thick and
—(BCB)—
FUDGE
Two squares or ounces of chocolate or cocoa. Stir this into
1% cup milk. Add 2 cups granulated sugar and 1-3 cup Karo or
any good syrup. Put over fire and stir in 2 tablespoons butter.
When the mixture makes a soft ball between the fingers upon being
dropped into cold water, it is done. After actual boiling has be-
gun, about five minutes will finish it. Take from the fire and
turn in 1 teaspoon vanilla extract and beat. Granulation will soon
begin, when the mixture must be immediately turned into a
buttered pan. Mark deeply in cubes when nearly cold.
- - —N. BERNICE DAVIS-BRADLEY.
— — (BCB)—
DULCEE (Divinity Candy)
Five cups sugar, 1 cup corn syrup, 1 cup boiling water, 3 cups
pecans cut up; whites of 4 eggs, 1 pound dates seeded and cut up.
Whites of eggs should be beaten stiff. Mix the sugar, corn sprup
and boiling water and put on to cook. When it boils up, dip out
1 cupful and pour over eggs, beating constantly. When the re-
maining syrup has cooked to the consistency of candy, mix with if
the whites etc., which have been beaten all the while. Now stir
in slowly the dates and pecans until it begins to harden. Flavor
to taste. Pour out on platter and cut into squares when it begins
to cool. –GRACE B COCHRAN..

107
*-
MEXICAN PECAN CANDY
Three cups dark brown sugar and enough water to wet well.
Boil twenty minutes, add 1% cups pecans, boil five minutes longer
and just before taking off add a tablespoon of butter. Stir till it
starts to sugar and drop in small cakes on oil paper.
–GRACE B. COCHRAN.
––––(BCB)—
WALNUT CREAMS
One half cup walnut meats, 1 cup thick cream, 2 cups brown
sugar. Add sugar to cream, boil and stir. Cook until mixture
sticks to the spoon when tried in cold water. Remove from fire and
stir opposite way until thick. Add nut meats and pour on buttered
plate or tin. Cut in squares. - –DOROTHY MOORE.
–– (BCB)—
SEA FOAM
Three cups granulated sugar, 3% cup white syrup, 2-3 cup water.
Boil until it forms a ball in cold water. When done pour slowly
over the beaten whites of 2 eggs to which has been added a little
salt. Beat hard until almost stiff enough to keep form, then add
1 cup nut meats or chopped fruit. Turn into buttered tin and
when cold cut into squares. —ERMA WEBSTER.
—(BCB)—-
vº SUGARLESS CANDY
One package dates (remove seeds), 1 package seeded raisins,
*4 pound shredded cocoanut, 3% package figs, 1 cup nut meats. Put
all through food chopper twice. Add 1 tablespoon rich preserves,
cherries are excellent. Shape into loaf and slice as you use it.
—(BCB)
GLACE FRUIT-NUTS
Grapes, sections of oranges, almonds, walnuts, chestnuts and
sugar are the materials required. Have the fruits perfectly dry
and divided into sections, and the nuts shelled. In the instance
of chestnuts, boil them in water until tender, then simmer for a
little while in a thin sugar and water syrup so that they may
be slightly sweetened. For the glace sugar, boil together 3% pound
of cut sugar and 4 cup of water until a little dropped into cold
water immediately becomes brittle. Pick up each piece of nut or
fruit separately with candy dippers or long handled sugar tongs.
Dip very gently into the boiled sugar; then lay on waxed paper
or on an oiled platter to set. Halves of nuts can be pressed into
a small ball of almond paste or of fondant and then dipped into
the glaced sugar.

108
- S-
COLLEGE FUDGE .
One cup brown sugar, 1 cup white sugar boiled together in
water enough to dissolve the sugar. Boil to the soft ball stage.
Before removing from the fire, add a teaspoon of butter. Beat
until it begins to harden. Add 1 teaspoon vanilla and 1 cup nut
meats. Pour into pan and cut in squares. –MRS. O. F. POTTER.
—(BCB)—
DATE BARS
One cup sugar, 3 eggs, 1 pound dates, 1 cup flour, 1 cup nuts,
1 teaspoon baking powder, salt. Beat egg yolks and cream sugar
with eggs. Add dates and chopped nuts. Sift flour, salt and
baking powder. Add to egg mixture. Beat egg whites and add
to above. Bake in shallow pan. —ROMOLA IRELAND.
––(BCB)—
POP CORN DAINTY
Boil in a sauce pan 2 cups white sugar, 3% cup water, 14 tea-
spoon cream tartar. Just before removing from the fire, stir in
1 teaspoon vanilla, 1 cup popped pop corn, that has been run
through a food chopper, and 3% cup nut meat. Pour this over the
stiffly beaten whites of 2 eggs and beat until light, then pour
into a greased pan and cut into squares. These can be dipped in
chocolate, - —ROMOLA IRELAND.
*
109


110
- - ~0
HOUSEHOLD HINTS
“A hint to the wise is sufficient.”
(BCB)
SALTING PORK -
For 100 pounds of pork take 3 quarts salt, 4 pound sugar, $g
pound pepper, 1 tablespoon saltpeter. Dissolve in 1 quart warm
water. Rub the meat thoroughly with the mixture. Pack together
and let lie three days. Repeat and let lie ten days. Do not let
it freeze while curing. It is then ready to smoke. Sprinkle with
powderer borax before Smoking. MRS. BERTIE HALL.
––(BCB)—
SUGAR CURED MEAT
..For 250 pounds meat mix up 10 pounds salt, 2% pounds dark
brown sugar, 1 pound black pepper ground, 3 ounces saltpeter, and
2 ounces cayenne pepper. Warm and mix well together. Let
meat stand a couple of days, until thoroughly cooled, then rub half
of the mixture on the meat. Let stay in a cool place for two
weeks and then rub in the rest of the mixture. Let it lie for
six weeks, then it is ready to smoke. The mixture should be
thoroughly rubbed into the meat. —MRS. D. C. CROSBY.
(BCB)—
PICKLE FOR HAMS
Six gallons water, 2 pounds brown sugar, 9 pounds salt, 1 quart
syrup, 2 ounces saltpeter, 1 ounce soda. Mix and boil. Skim. Rub
hams with fine salt once and let stand for two days to draw blood.
Pack hams in cask and pour over the prepared pickle cold. Let
stand in brine from four to six weeks. Smoke with cobs or hickory.
Very fine. MRS. M. M. SHANK-COOKF.
––(J3CB)----
PHILADELPHIA SCRAPPLE
Thoroughly clean a hog's head, removing all objectionable parts.
Boil with the heart and liver until very tender. Remove all
bones and run through a meat chopper. Season with salt and
pepper. Then take all or a part of the stock in which the meat was
boiled (according to the amount desired.) Add a generous supply
of the chopped meat and let come to a boil. Add slowly equal parts
of corn meal and flour. Make as thick as mush. Pour in jars
and let cool. Slice and fry like mush. This is excellent for
breakfast. The meat that is left should be put in a cool place
until wanted. –MRS. CORA. WELCH.
–––(BCB)—
PASTRY FLOUR
Three cups flour, 2 cups corn starch sifted together seven times,

111
USEFUL HINTS
If in cooking anything gets scorched, take the kettle from the
fire and set it in a pan of cold water, and unless too badly burned
all burned taste will be removed in a few moments. Do not re-
turn to the fire in the same kettle. -
Young chickens are not fat like old hens so try baking a small
piece of beef suet with the chicken. This will make good dressing
and gravy. - - -
To remove a scorched spot from clothing, sponge the spot with
hydrogen peroxide and iron with a moderately hot iron.
Avoid piercing vegetables to see if they are cooked. A knitting
kneedle breaks them less than a fork. Always use white pepper
on potatoes, and in white sauce and any other food in which black
pepper would show distinctly. - - - -
Put some lard in your pancake batter and you wont need to
grease your griddle.
Grease pan around top that you intend cooking rice in, and
it will not boil over. - -
Wash prunes well. Pour over boiling water. Let soak over
night. Cook in some water about ten minutes. - -
Put a little salt in your gasoline when sued for cleaning cloth-
ing and you will not have the ugly ring which so often is left after
the spot disappears.
To mend a galvanized tub, melt old can rubbers in an iron
spoon and apply to the bottom of the tub over the leak with a
thin bladed knife.
Polish windows with dry chamois or tissue paper or old mews-
papers slightly moistened.
––(BCB)—
FLOOR. WAX
Two quarts boiled linseed oil, 1 pint turpentine, 4 ounces of
Japan drier, 1 pound paraffine wax, 5c worth of burnt umber.
Don't use umber unless you wish to darken the floor. Melt all
together. Keep in wide mouthed jar or can. Apply with cheese cloth
and rub to polish with a dry cheese cloth.
–––(BCB)
TO SET COLOR IN GOODS
One cup cider vinegar, 14 cup salt, 1 tablespoon pulverized
alum, 1 gallon hot water. Put goods in and let stand one hour,
keeping water hot. Rinse in cold water and dry and press.

112
CLEANING FLUID FOR SILK OR WOOL
One pint naptha, (gasoline or benzine wont do), 1 tablespoon
chloroform, 1 tablespoon sulphuric ether, 3 drops ammonia. Lay
goods over thick, clean, white cloth and rub lightly with a soft
white cloth until clean.
For Coat Collar or Spots on Cloth: One five cent box soap
tree bark, 1 pint of soft water. Boil a few minutes and strain.
Rub the spot and rinse in a little of the diluted liquid.
——(BCB)—
FOR A BURN
Bathe burned parts in vyinegar immediately and it will not
blister.
—(BCB)—
- BLUING
One ounce of oxalic acid, 2 ounces of Prussian blue, 1 quart
rain water.
—(BCB) —
INEXPENSIVE FURNITURE POLISH
Mix together equal parts of crude and refined coal oil, Apply
with a flannel rag for furniture polish.
––(BCB)—
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I N D E X
Page
Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Breads and Breakfast Dishes . . . . . . . . . . . . . . . . . . . . . . . . . 8
- Cakes and Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Cake Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Canned Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Confections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Cookies, Doughnuts, Ginger Bread, Etc., . . . . . . . . . . . . . . €5
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Household Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11()
Ice Cream and Ices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Meats, Fish and Game . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Puddings and Fancy Desserts . . . . . . . . . . . . . . . . . . . . . . . . 77
Pickles, Catsup, Etc., . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Salads and Salad Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . 4()
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Vegetables . . . . . . . . . . . . . . . . . - - - - - - - - - - - - - - - - - - - - - - - - 23



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