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CHO || C E RECIPES
F. R O M THE
WOMEN'S AID SOCIETY OF THE
UNION BAPTIST CHURCH
MYSTIC, CONNECTICUT
92.2
These Recipes have been used and are
now contributed by the members of
the Women's Aid Society whose names
are subscribed.
THE CHURCH PRESS
NOANK, CONNECTICUT


1922


TABLE OF CONTENTS
Soups—11 Recipes
Fish Dishes—9 Recipes
Meat Dishes—9 Recipes
Breads–21 Recipes
Entrees—17 Recipes
Pies—11 Recipes
Desserts—26 Recipes
Cakes and Frostings–42 Recipes
Cookies–14 Recipes
Salad Dressings—6 Recipes .
Preserves—9 Recipes
Pickles—11 Recipes
Candies—13 Recipes
Beverages–5 Recipes .
Miscellaneous–5 Recipes . - -
PAGE
15–20
21–24
25–27
28–34
85–46
47–50
51–52
53–55
56–58
59–61
62–63
64–65


S O U P S
---
CREAM TOMATO
1 can tomatoes 1 onion
1 stalk celery Salt, pepper and sugar
Add 2 quarts water, and boil slowly till quite thick. Take
from fire and strain through sieve, pressing out all the liquid;
put back on stove and heat, then add a little soda stirring in
well. Add 1 quart made cream (a thin white sauce). Do not
let it boil when reheating. Serve with a tablespoon whipped
cream for each cover. Peas and carrots may be used in place
of tomato.
MRS. G. D. STANTON
CELERY
2 cups celery 1 quart cold water
2 slices onion 4 tablespoons butter
2 tablespoons flour 2 cups milk
1 teaspoons salt 1 blade mace
Cayenne, celery salt
Chop celery, and cook in water till tender. Cook onion and
mace in milk 20 minutes ; strain. Melt butter, add flour and
seasonings. Combine celery and milk mixtures. Thicken
with butter and flour cooked together, and cook all 5 minutes.
MRS. R. P. WILBUR
RICE PUREE
1 quart milk 1 cup cooked rice
* tablespoon cornstarch 1 tablespoon butter
Salt and pepper
Heat milk, add rice slowly, rubbing out lumps, salt, pepper,
and cornstarch dissolved in a little cold milk. When well
heated, rub through a strainer, return to kettle and reheat.
MRS. LEON DICKENSON

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

TOMATO (CANNED)
* bushel tomatoes 14 bay leaves
14 stalks celery 1 pound sugar
14 sprigs parsley 7 tablespoons salt
21 cloves 7 saltspoons pepper
Cook thoroughly , take out about 4 cups of mixture and
allow to cool. Fry 7 medium sized onions sliced in pound
butter till soft but not brown ; add to first mixture. Let
cook for a few moments. Stir 3 cups of flour into the cooled
liquid and add to the boiling mixture. Boil till well thicken-
ed. Take from fire and run through sieve. Re-heat to
boiling point, fill jars and seal. Makes 12 pints, or 19 half-
pints. MRS. SEYMoUR A. Stoddard
BEAN CHOWDER
2 cups dried beans 2 green peppers
1 Spanish onion + pound bacon
1 can tomatoes
Soak beans over night, parboil with pinch of soda and
throw off the water. Boil beans, onion and bacon cut in
small pieces, slowly, about an hour. Add peppers and
tomatoes, and boil 2 hours. Season to taste.
MRS. HIRAM BURNET
CORN CHOWDER
12 ears sweet corn Several slices salt pork
2 onions 6 potatoes
Peel and chop onions, put into kettle with the pork and fry
without browning ; add about 2 quarts water and the sliced
raw potatoes (parsley and tomato if desired). Cook slowly
# of an hour, putting in the corn 20 minutes before time is up.
Just before being done add 1 cup boiling milk.
HARRIET FISH

SPLIT PEA
1 cup dried yellow split peas an onion, salt, pepper
2% quarts cold water 3 tablespoons butter, 2 of flour
1 pint milk 2 or 3 inch cube fat salt pork
Soak peas over night. Drain. Put on to cook with the
cold water, pork and onion. Cook gently till very soft (3 or
4 hours). Rub through a sieve and return to kettle. Cook
butter and flour together till smooth, diluting with the milk
heated ; use more milk or water if necessary, add seasoning
and stir into the peas. A few spoonfuls of Campbell's
Tomato Soup without diluting makes it very delicious.
CARRIE. A. SILVIA

FIS H D IS HES
BAKED BLUE FISH
DRESSING For on E FISH :–3 slices of fat salt pork chopped
very fine ; 1 pint milk with stale bread crumbs soaked in it ;
1 egg, salt and pepper. Remove the back bone of the fish.
Lay flat in the pan; sprinkle with salt and pepper, and place
in a very hot oven for 10 minutes. Then pour over it the
dressing, and bake till done. MRS. CoATES
SALMON CROQUETTES
Drain all the juice from a can of salmon, take out the fish
and pick it apart, removing all skin, bone, or fat. Add 2
tablespoons lemon juice and let stand 15 minutes. Rub 1
tablespoon butter with 2 heaping ones of flour, add 1 cup
scalded milk, and cook till it thickens, stirring constantly.
Take from fire, add salmon, 1 tablespoon chopped parsley,
if liked, salt, and a little cayenne pepper to taste. The
mixture should be stirred carefully, that it may not become
too soft and stringy. When cool shape into croquettes or
cutlets, cover with egg and crumbs. Fry in hot lard.
MRS. R. D. BRADLEY
OYSTERS AND MACARONI
A cup broken macaroni 1 pint oysters
1 teaspoon salt 1% tablespoons butter, same of
1 saltspoon white pepper flour
Cook macaroni in salted water till tender. Drain. In a
saucepan melt the butter, add the flour and rub smooth while
cooking ; do not brown, add salt and pepper. Put a layer of
macaroni in baking dish, then a layer of oysters, then white
sauce. Repeat. Cover top with buttered crumbs. Bake in
a quick oven, only long enough to plump the oysters.
NELLIE BEEBE

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

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

M E A T D IS HES
-----
VEAL LOAF
3 pounds veal and pound salt pork chopped together. 3
crackers rolled fine, or 1% cups bread crumbs, 3 eggs, 1 tea-
spoon pepper, 1 teaspoon salt, a very little sage, the same of
mace. Cover with crumbs, and while baking baste with a
tablespoon of butter dissolved in hot water. Bake in
moderate oven 3 hours. MRS. R. P. WILBUR
CHICKEN LOAF
Make a lemon jelly, after the recipe on Knox Gelatine box
cover. Cook 1 chicken weighing about 4% pounds in as little
water as possible. When done cut into dice pieces. Add 1
can of strained French peas and meats from 1 pound of
walnuts cut fine ; 1 cup of celery cut fine. Put this into
sherbert glasses and pour the jelly over. Chill, serve on
lettuce leaves with mayonnaise dressing. Garnish with olives.
Will serve about 24. Mrs. IRA. C. Hoxie,
JELLIED CHICKEN
1 fowl 1 lemon
2 or 3 hard boiled eggs A box gelatine
Pepper, salt and mace
Boil fowl till meat slips from bones; boil down the broth
to about 1 quart ; strain, and when cold take off the fat.
Dissolve gelatine in a little cold water. Bring the broth to a
boil; add seasonings and gelatine ; cut the breast meat in
long strips, the rest in small pieces. Lay in a mold the
breast meat, then a layer of egg sliced, and very thin slices
of lemon, putting them close against the mold. Nearly fill
with rest of the meat laid in lightly, strain in the broth till
mold is nearly full. Set in cold place to harden ; dip mold in
hot water an instant before turning out.
MRS. HIRAM BURNET
12

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

HAM HASH
Spread finely chopped ham over 6 slices of hot toast butter-
ed and slightly wet. Set in oven for a few minutes. Into 4
beaten eggs stir cup milk, salt and pepper. Pour into
saucepan in which is a heaping tablespoon of butter melted.
Stir till it thickens to a cream. Pour over ham and toast.
Serve immediately. - MARY E. CoATES
LUNCHEON DISH
Season 1 quart of hot mashed potato with salt, pepper,
butter and a little hot milk to make rather moist. Put
potato in shallow buttered pudding dish, and hollow out the
centre to hold a little more than a cup. Chop remnants of
cold boiled ham fine, and season with a teaspoon of vinegar,
a little mustard and pepper, and add a tablespoon of soft
butter rubbed with a level teaspoon of flour. Brush the
inside and outside of the potato with beaten egg, pour the
seasoned ham into the centre and set the whole in oven to
heat meat, and brown the potato.
MRS. G. D. STANTon
14

B R E A D S
SWEDISH BISCUITS
1 quart flour 3 teaspoons baking powder
6 tablespoons sugar teaspoon salt
2 tablespoons butter or lard 1 teaspoon nutmeg
1 cup dried currants 1 pint milk
Put together flour, salt, baking powder, and half the sugar;
sift all thoroughly. Rub the butter into this ; add milk, and
stir into a ball. Sprinkle the board with flour, and roll until
it is of an inch thick. Spread with butter, sprinkle the re-
maining sugar, sift the nutmeg over sugar, spread the
currants over all. Roll up and cut in slices about an inch
thick. Place in well-buttered tins, bake 20 minutes in a
quick oven. Currants may be omitted if not cared for.
MRS. R. P. WILBUR
WHITE MOUNTAIN ROLLS
2 cups milk 1 teaspoon salt
cup butter 2 egg whites
} cup sugar # of yeast cake
1 cup lukewarm water
Scald milk, and when lukewarm add sugar, salt and yeast
in the half cup of water. Add flour to make a rather soft
dough. Handle as for bread and set to rise. When doubled
in bulk, beat the egg whites stiff and add with butter to
dough. Work with the hands till thoroughly mixed. Raise
till doubled in size. Make into plain or fancy rolls. Raise
until light. Bake in a quick oven. Brush over with milk,
butter or white of egg. MRS. G. D. STANTON
15

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

VIRGINIA EGG BREAD
13 pints milk, 2 eggs, 2 tablespoons butter, 2 teaspoons
baking powder, pinch of salt, 1 cup white meal (large and
heaping). Mix the meal, baking powder and salt together,
add to the milk and beaten eggs. Lastly, stir in melted
butter. Bake in earthen dish # to 1 hour in a hot oven.
MRS. G. D. STANTON
CINNAMON COFFEE BREAD
2 cups flour 1 tablespoon sugar
4 teaspoons baking powder § cup chopped raisins
2 tablespoons shortening 1 beaten egg
teaspoon salt 1 cup milk
Mix dry ingredients, rub in shortening, then add egg, milk
and raisins. Pour into buttered pan and sprinkle the follow-
ing over the top : cup sugar, teaspoon cinnamon, 1 even
tablespoon flour, well mixed ; dot with bits of butter, and
bake 25 minutes in a hot oven. Serve very fresh.
MRS. F. C. WHEELER
RYE MUFFINS
1 cup rye meal A cup milk
A cup wheat flour 1 egg
# cup molasses 1 teaspoon salt
2 teaspoons baking powder
Mix well, put in hot gem pans and bake quickly.
MRS. ALDEN FISH
RUSK
1 pint milk A cup water
1% cups sugar Butter size of egg
2 eggs A little salt
1 yeast cake A little nutmeg
Flour to mix
Dissolve yeast in the water, add all the rest, mix to a thick
paste, let rise over night, knead over and make into biscuit;
let rise again, bake 1 hour, when done brush tops with
molasses. MRS. PHOEBE E. GRINNELL
17

GRAHAM BREAD
(with sweet milk)
2} cups graham flour 1 heaping teaspoon soda dis-
Pinch salt solved in cup hot water
# cup molasses Milk enough to moisten
Mix all together and bake in a loaf.
MRS. G. S. RICHMOND
GRAHAM BREAD
(with sour milk)
2 cups graham flour # cup molasses
1 cud wheat flour 2 teaspoons soda
2 cups sour milk Pinch of salt
Mix all together and bake in a loaf.
MRS. G. S. RICHMOND
POTATO CORNMEAL MUFFINS
2 tablespoons shortening 1 cup meal
1 tablespoon sugar 1 cup mashed potatoes
1 beaten egg Pinch of salt
1 cup milk 4 teaspoons baking powder
Mix together meal, sugar, salt and baking powder. Rub
in the fat, add the rest and bake in muffin pans in a quick
OVen.
A well tried and excellent war time recipe.
THE WATCHMAN-ExAMINER
NUT BREAD
2 cups Pettijohn or Entire 1 egg
Wheat flour Salt
1 cup white flour 1% cups sour milk
* cup sugar 1 teaspoon soda
1 cup nut meats broken
Mix the flours, sugar, salt and nut meats together, add the
beaten egg and milk with soda in it. Bake 50 minutes in
moderate oven. MRS. J. W. PHILLIPS
º
18

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

GRAHAM MUFFINS
teaspoons soda
egg
cups sour milk
cups graham flour
1 cups wheat flour
# cup sugar
cup molasses
2 tablespoons melted butter
1 teaspoon salt
Mix dry materials together, add the rest and beat well.
Bake in muffin pans. Mrs. ALDEN FISH
BROWN BREAD
1 cup meal 1 pint boiling water
1 teaspoon salt 1 cup bread crumbs
1 teaspoon soda 1 cup flour
Pour the boiling water on meal, salt and soda. Mix well ;
add crumbs and flour. Steam 3 hours, and bake 20 minutes.
MRS. D. W. LAMB
WHOLE WHEAT GEMS
# cup entire wheat flour 1 egg
Pinch of salt Butter size of English walnut
1 heaped teaspoon baking cup milk
powder
Mix the flour, salt and baking powder together, rub in the
butter. Beat egg, mix it with the milk, and beat into the
mixture (add a little more milk if necessary, and a teaspoon
of sugar if desired). Bake in a quick oven. Makes 6 gems.
MRS. CoATES
20

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

BAKED ONIONS
6 large onions. Boil till tender, strain, and put into a shallow
buttered dish. Pour over this enough milk to cover, about
13 cups, into which has been stirred 1% tablespoons tapioca,
* tablespoon butter, a little salt and pepper. Bake till a light
brown. CARRIE A. SILVIA
CREAMED E GGS
Boil 6 eggs 20 minutes. Make 1 pint cream sauce. Have 6
slices toast on a hot platter. Put a layer of sauce on each
one and then part of the egg whites cut in thin strips, and
rub part of the yolks through a sieve upon the toast. Repeat
this, and finish with a third layer of sauce. Place in oven for
about 3 minutes. Garnish with parsley and serve.
NELLIE BEEBE
CHEESE FONDU
1 cup bread crumbs 1 cup milk scalded
1 cup cheese 3 eggs
Pinch of salt
Grind bread and cheese together, add milk and yolks of
eggs, lastly the whites beaten lightly with the salt ; bake 25
minutes; serve at once. MRS. J. W. PHILLIPS
WHITE POTATO PUFF
Take 2 cupsful of cold, mashed potatoes and stir into them
2 tablespoons of melted butter, beating to a white cream
before adding anything else. Then put with this 2 eggs
whipped very light and a teacup of cream or milk, salting to
taste. Beat all well together and pour into a deep dish.
Bake in a quick oven till nicely browned.
MRS. L. P. LEWIS
22

EGG TYMBALS
4 eggs, 1 cup milk, salt and pepper. Beat eggs well, add
milk. Bake in buttered molds, in a tin of hot water, in a
very hot oven. Serve hot or cold with white sauce, having a
little chopped Spanish Pimento.
White Sauce.—Heat 1 pint milk. Rub together 2 table-
spoons each of flour and soft butter. Add to hot milk very
slowly, with salt and pepper. Let it boil about 5 minutes
stirring constantly. MARY E. COATES
FRIED CABBAGE
Fry slices of salt pork, shred cabbage fine, add to pork
with water enough to steam until tender ; dry out and brown.
MRS. CHARLES AIKEN
CHEESE STRAWS
1 cup flour Pinch salt
2 cups cheese 1 scant teaspoon baking
1 tablespoon butter powder
Put the cheese through a food chopper, mix flour, salt and
baking powder. Mix all with water, roll out like piecrust,
cut in narrow strips and bake a light brown.
MRS. J. G. OSBORNE
POTATO STEW
Fry small pieces of salt pork (not brown) in deep sauce
pan. Add sliced onion and fry soft but not brown. Put in
chipped potatoes, salt, pepper, and cover with boiling water.
Cook till tender. MRs. E. V. WHITING
WHITE MONKEY
1 pint milk in double boiler. When warm add 1 teaspoon
flour mixed in 2 tablespoons of water. As milk gets hotter,
add slowly 2 ounces grated cheese, 1 ounce butter, 1 teaspoon
salt, and dash of cayenne, 1 egg beaten with 2 tablespoons of
cold milk or water ; simmer 5 minutes. Serve at once on
toast. MRS. PHOEBE E. GRINNELL
23

SWEET POTATO PUFF
Boil and mash 6 medium sized potatoes, season with salt,
butter, and sufficient milk to make very creamy by beating.
Put into baking dish, sprinkle lightly with bread crumbs, and
pour a little cream over it. Bake until brown.
EMILY A. GATES
BAKED CABBAGE
Cut cabbage in pieces suitable to go in a baking dish. Put
it in a kettle first with boiling water and boil 10 minutes.
Drain thoroughly. Place in baking dish ; pour over it a thin
white sauce, well seasoned, sufficient to moisten it all
through. Cover top with buttered crumbs, and bake till
done. MRS. CoATES
POTATO FRITTERS
9 medium sized potatoes, 1 tablespoon flour
grated Small piece of butter
2 eggs Salt and pepper to taste
Stir all together thoroughly and fry like griddle cakes.
EMILY A. GATE's
24

P I E S
LEMON MERINGUE
Juice and grated rind of 1 1 large tablespoon corn starch
lemon 1 or 2 eggs
1 cup water Butter size of small egg
1 cup sugar
Boil water, add corn starch wet with a very little cold
water. Stir in butter and sugar. Let cool. Add beaten
yolks of eggs and the lemon. Fill crust which has been
baked on inverted pie tin, and bake. Cover with meringue
made of the egg whites beaten stiff and 4 teaspoons sugar.
Leave in very slow oven 25 minutes. With this treatment
meringues will always be perfectly tender.
MRS. LUCY. P. LEWIS
CURRANT MERINGUE
1 cup mashed ripe currants 1 tablespoon flour
1 cup sugar 2 tablespoons water
Yolks of 2 eggs
Bake with one crust and cover with meringue made with
the whites of the two eggs. ELIZABETH A. BURRows
PRUNE MERINGUE
* pound prunes 2 tablespoons sugar
1 cup cream or milk 2 eggs, little salt
Stew prunes in a little water with the sugar, stone, and
mash enough to make 1 cup of pulp. Add cream or milk,
salt, and beaten yolks of eggs. Bake quickly in under crust.
Cover with meringue made of the stiffly beaten whites and 2
tablespoons sugar. Brown lightly in oven.
MRS. W. E. BATES
LEMON PIE WITH RAISINS
1 lemon, take out the juice, and chop rind and pulp fine ; 1
cup raisins chopped ; add lemon juice, 1 cup sugar, 2 table-
spoons flour, and cup water. Bake between two crusts.
HARRIET FISH
25

LEMON SPONGE
1 cup sugar, and 4 cup butter creamed. 2 heaping table-
spoons flour, pinch of salt, juice and grated rind of 1 lemon,
beaten yolks 2 eggs, 1 cup milk, lastly stiffly beaten whites.
Bake in one crust till golden brown. This is fine baked in
custard cups without crust. MRS. PALMER BiNDLoss
MOCK CHERRY
13 cups cranberries legg
1 cup seeded raisins 1 tablespoon flour
1 cup sugar 1 cup cold water
1 teaspoon vanilla
Cut cranberries in half and wash out seeds ; stir flour and
water together ; add berries, and cook 10 minutes. When
cool, add sugar, egg, raisins, and bake between two crusts.
MRS. W. H. LAMB
DATE
Simmer 1 pound dates in milk enough to cover, mash, and
add cup sugar, yolks of 3 eggs, 1 pint of hot milk, and a
sprinkling of cloves and cinnamon. Bake like a custard pie,
cover with a meringue made from the whites of the eggs and
3 tablespoons of sugar. JESSIE E. Fish
CHO.COLATE
2 cups hot water 2 tablespoons cocoa
1% cups sugar 1 teaspoon vanilla
3 tablespoons flour Butter size of an egg
1 tablespoon corn starch Salt
Use enough water to stir smooth, then stir into the hot
water. Cook until thick and pour into crust that has been
previously baked. Cover with whipped cream, and sprinkle
with chopped nuts, or a meringue may be used.
MRS. J. G. OSBoRNE
26

PUMPKIN
2 cups cooked and sifted teaspoon cinnamon
pumpkin # teaspoon ginger
1 cup milk, partly cream Pinch of salt
# cup sugar, or partmolasses 2 -
Combine these and bake in one crust.
MRS. C. R. HEATH
BUTTER SCOTCH
1 generous tablespoon butter 14 cups milk
1 large tablespoon flour 1 cup brown sugar
Yolks of 2 eggs
Brown the butter in a saucepan; mix together the sugar,
milk, beaten yolks and flour, stir into the butter and cook till
thick. Pour into a pie tin already lined with crust and bake.
When done, cover with a meringue made of the 2 whites of
eggs stiffly beaten and 2 tablespoons sugar. Brown lightly
in oven. JESSIE E. FISH
PINEAPPLE
1 cup pineapple, 1 cup rhubarb, both chopped, 1 egg, 1 large
cup sugar, 1 tablespoon flour. Stir all together and bake
between two crusts. HARRIET FISH
%Nºkyºk
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27

D E S S E R T S
------
ORANGE CHARLOTTE
* box gelatine Juice of 1 lemon
A cup cold water 3 egg whites
cup boiling water 1 cup orange juice and pulp and
1 cup sugar a little of the grated rind
Soak gelatine in the cold water till soft ; pour on the boil-
ing water add sugar and lemon juice. Strain. Add the
orange and set aside to cool. When it begins to harden beat
it till light then add the stiffly beaten egg whites and beat till
stiff enough to drop. Pour into molds lined with lady fingers.
1 pint of whipped cream may be used instead of eggs or piled
on top after charlotte is removed from mold.
EMILY A. GATES
STEAMED FRUIT PUDDING
3 tablespoons, or 3 cup butter 1 teaspoon baking powder
* cup molasses } teaspoon each of salt, cloves,
# cup milk cinnamon and nutmeg
13 cups pastry flour 1 egg
* teaspoon soda 1 cup dates, or raisins and cur-
rants
Melt butter add molasses and milk, then flour with soda,
baking powder, salt, and spices in it, then the beaten egg.
Lastly the chopped fruit. Steam 3 hours.
MRS. R. D. BRADLEY
LEMON FOAM
1 cup sugar 2 tablespoons corn starch
2 cups hot water Juice of 2 lemons
2 egg whites
Boil water and sugar in double boiler, add corn starch wet
with a little cold water. Cook 5 minutes. Take from fire,
stir in lemon juice and let cool a little. Pour this over the
stiffly beaten eggs, whipping briskly. MRS. J. O. FISH
28

FIG TAPIOCA PUDDING
3 tablespoons minute tapioca pound figs
3 cups water 1 cup sugar
1 teaspoon butter # teaspoon vanilla
Cook topioca and butter in 2 cups of the water till clear.
Stir constantly. Chop figs very fine ; cook them with the
sugar and other cup of water until soft. Take from fire, add
vanilla and stir into tapioca. Chill, and serve with whipped
Cream. MRS. R. H. WILCOX
STRAWBERRY GELATINE
1 pint strawberries A cup hot water
# box gelatine A cup sugar
2 egg whites
Dissolve gelatine in hot water ; add sugar and berries.
Let stand till cool, then add the beaten whites.
MRS. A. O. Col.BY
CHOCOHLATE GELATINE
1 quart milk 2 squares chocolate
1, tablespoons gelatine § cup sugar
Cook all together in double boiler till it thickens. Remove
from fire, add 1 teaspoon vanilla and beat with egg-beater 10
minutes. A teaspoon of whipped cream. Pour into sherbet
glasses (12) and chill. A teaspoon of whipped cream adds
greatly, also a cherry if desired. EMILY F. DENISON
EANANA CREAM
Make a soft custard with 1 quart milk cup sugar, 2 whole
eggs, and 2 yolks beaten. Pour over 4 bananas sliced into a
baking dish. Make meringue of the other 2 whites beaten
stiffly with a tablespoon sugar. Spread over bananas and
brown slightly in oven. MRS. E. F. WILCOX
DATE PUDDING
1 cup rice boiled until soft (13 hours). Put a layer of rice
and dates alternately into a baking dish. Pour over all a
custard made of 1 pint milk, 2 eggs, 2 tablespoons sugar, and
pinch of salt. Bake 1 hour. Serve with cream.
MRS. JOHN P. GRAY
29

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

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

IRISH MOSS BLANC MANGE
Wash and soak as much Irish moss as you can take between
thumb and finger. Then boil in 1 quart milk, until it thickens.
Add flavoring and salt. Strain into molds.
NELLIE BEEBE
BREAD PUDDING
1 cup bread crumbs 14 to 2 cups milk
2 eggs Raisins and vanilla to taste
1 teaspoon butter
Do not soak the bread or use crusts. Put the butter on top
in small lumps. Bake in a slow oven in a pan of water for 20
minutes. Serve with a hard sauce. HANNAH MINER
HAMBURG CREAM
Stir all together the grated rind and the juice of 2 large
lemons, 1 cup sugar, and beaten yolks of 6 eggs. Cook 5
minutes. Take from fire, add the 6 whites beaten. Pour
into punch glasses. Chill and serve. Will fill 12 glasses.
HARRIET FISH
LEMON CUSTARD
1 cup sugar, 4 of milk, 3 eggs, lemon. Mix well egg
yolks and sugar, add milk, then the juice and grated rind of
lemon. Add this mixture to the stiffly beaten whites. Bake
very slowly in 6 sherbet cups. MRS. A. O. Col.BY
COFFEE CHARLOTTE
# cup milk 4 cup cold black coffee
# cup sugar 1 pint whipped cream
1 full tablespoon gelatine Yolks of 2 eggs
Dissolve gelatine in the coffee, add milk, sugar and beaten
eggs, till it thickens. Take from fire and when nearly cold
beat in the cream. Put into sherbet glasses and chill.
EMILY F. DENISON
32

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

CHO.COLATE PUDDING SAUCE
1 square chocolate melted # cup butter
1 cup sugar 2 level tablespoons flour
Put all in saucepan, pour on boiling water till of right con-
sistency. Cook 2 or 3 minutes. Very good on boiled rice or
corn starch pudding. MRS. J. W. PHILLIPS
HOT CHO.COLATE SAUCE
1 square Baker’s chocolate 1 tablespoon butter
1 cup sugar A cup water
Vanilla
Melt chocolate, add butter, sugar and water. Cook gently
15 minutes, add vanilla. Keep warm to serve on vanilla ice
Cream.
84

CAKES AND FROSTINGS
--
ANGEL CAKE
Whites of 11 eggs 1 teaspoon cream of tartar
1 cups sugar 1 teaspoon almond extract
1 cup flour Pinch of salt
Beat whites till they are frothy, add cream of tartar and
beat till stiff. Add sugar gradually, continuing the beating.
Mix flour and salt, sift 4 times, then fold into eggs and sugar,
adding the extract. Bake in unbuttered angel cake pan 40
to 50 minutes. Take from oven and invert cake in the pan
while cooling BESSIE W. HEATH
CREAM CAKE
2 eggs 1 cup flour
Cream 2 teaspoons cream of tartar
1 cup sugar 1 teaspoon soda
Little salt
Beat eggs, put in a cup then fill it with cream. Mix dry
materials, add eggs and cream and mix well. If cream is
sour, use only 1 teaspoon cream of tartar. Flavor to taste.
MRS. L. P. ALLYN
SOUR MILK SPICE CAKE
1 cup sugar 1 teaspoon soda
A cup butter 1 cup raisins
2 cups flour 1 teaspoon cinnamon
1 cup sour milk A teaspoon cloves
1 egg # teaspoon nutmeg
Cream butter and sugar, add milk, beaten egg, then all dry
materials sifted together. Bake in shallow pan, frost with
white icing, and cut in squares ; or bake in layers, using a
filling. MRS. G. D. STANTON
35

LEMON JELLY CAKE
2 cups sugar 3 cups flour
# cup butter 3 eggs
1 cup milk 2 teaspoons cream of tartar
1 teaspoon soda
Bake in layers.
Jelly for cake.—The juice and grated rind of 2 large or 3
small lemons, 1 cup sugar, of water, 1 egg, 1 teaspoon
butter, and 1 of flour. Mix all together and boil till it
thickens. MRS. Lucy P. LEWIS
ROXBURY CUP CAKES
2 eggs 1 teaspoon soda
# cup sugar 1 teaspoon cinnamon
# cup soft butter teaspoon cloves
# cup molasses Grating of nutmeg
# cup sour milk A cup seeded raisins
13 cups flour A cup nut meats broken
Beat yolks and add gradually sugar, butter, molasses and
sour milk, then the flour with soda and spices well sifted in,
then the stiffly beaten whites, raisins and nuts. Bake in
small tins ; cover with boiled frosting ; decorate with the
same tinted with melted chocolate. Makes 18 cakes.
MRS. ALDEN FISH
CHO.COLATE CAKE
# scant cup butter 13 cups flour
1 cup sugar 14 teaspoons baking powder
# cup milk Whites of 3 eggs
Cream butter and sugar, add beaten eggs, milk, then flour
with baking powder in it. Vanilla to flavor. Bake in 2 layers.
Filling.—1 cup grated chocolate, ; cup sugar, 4 cup butter,
# cup milk, vanilla. Stir all together and boil till thick.
HELEN F. WILBUR
APPLE SAUCE LOAF CAKE
1 cup unsweetened apple sauce with a small teaspoon soda
stirred in, 1 cup sugar, 2 of flour, of butter, É cup chopped
raisins. Spice to taste. MRS. R. H. WILCOX
86

NUT CAKE
A cup butter 1 cup nut meats
13 cups sugar 1 teaspoon cream of tartar
# cup milk # teaspoon soda
2 cups flour Whites of 4 eggs
Salt
Sift flour, cream of tartar and salt together. Cut nut
meats fine. Cream butter and sugar, add milk and flour
mixture alternately, the stiffly beaten whites of eggs stirred
in lightly the last thing.
MRS. ELIZABETH RATHBUN BUTLER
JELLY ROLL AND SPONGE DROPS
4 eggs # teaspoon vanilla
A cup powdered sugar ! saltspoon salt
# cup pastry flour
Beat yolks and sugar till very creamy, add salt and vanilla.
Beat whites till stiff and dry. Combine mixtures and fold in
flour lightly and quickly.
For Jelly Roll.—Bake in a wide flat pan in a very thin layer.
Spread with jelly while hot and roll up quickly, then roll it in
a napkin.
For Sponge Drops.-Drop by the spoonful on buttered pan,
sprinkle with sugar and bake 12 to 16 minutes.
For Lady Fingers.-Press through a pastry bag into shape 3
inches long by not quite 1 inch wide.
For Charlotte Russe.—Bake a thin layer in a long pan about
7 inches wide. Cut across pan in about 3 inch strips, roll up
just to meet edges, tie while hot. When serving, fill with
whipped cream sweetened and flavored. Top with a candied
cherry or two, MRs. CoATES
DOG'S EARS
1, 2 or 3 eggs slightly beaten, pinch of salt, flour to make a
stiff dough. Roll out till thin as paper, cut in short strips and
fry in deep fat. These are especially fine with afternoon tea.
MRS. R. P. WILBUR
37

ALMOND CAKE
Whites of 10 eggs 1, goblets granulated sugar
1 goblet flour 1 teaspoon cream of tartar
A little salt
Sift flour 4 times with cream of tartar and salt. Beat eggs
very stiff, gradually beat in the sugar, then fold in the flour
and a little almond flavor. Bake in 3 layer pans ungreased.
Filling:
# pint cream or milk 1 large teaspoon corn starch
2 heaping tablespoons sugar 3 yolks of eggs
Boil milk and sugar, add corn starch mixed with a little
cold milk and stirred into the beaten eggs. Boil till thick,
when cool, add pound almonds blanched and chopped fine
(saving out 3 dozens for decorating). Spread between 2
layers and ice the top.
Icing :
White of 1 egg 13 cups confectioner's sugar
10 drops bitter almond
Mix well with spoon, spread over top and decorate with the
whole almonds standing on end. MRS. F. W. BATTY
A GOOD FRUIT CAKE
# cup butter # teaspoon salt
1 cup sugar # cup milk
3 eggs A cup seeded raisins
z cups flour A cup citron cut or chopped
2 teaspoons baking powder cup nut meats broken
Vanilla to flavor
Cream butter, add gradually the sugar, beaten yolks and
milk. Beat till perfectly smooth and very light. Add flour,
baking powder and salt well sifted together. Beat again.
Add raisins, citron and nuts well covered with flour; then
vanilla, and lastly fold in the stiffly beaten whites. Bake in
a slow oven. MRS. W. H. LAMB
38

WHITE CAKE
13 cups flour 2 egg whites
1 heaping teaspoon baking Melted butter
powder Milk
1 cup granulated sugar
Sift together flour, sugar and baking powder; put the un-
beaten whites in a cup ; add melted butter till half full, then
sweet milk till full. Turn into first mixture and beat for 5
minutes. Flavor to taste, and bake as loaf or layer cake.
MRS. CHARLES NEWBURY
FIG CAKE
cup butter 3 whole eggs or the whites of 5
2 cups sugar 1 teaspoon cream of tartar
3 cups flour Salt
1 cup milk teaspoon soda
Cream butter and sugar, add beaten eggs and milk, then
flour with cream of tartar, soda and salt sifted in it. Bake in
layers.
Filling.—1 pound English walnuts, pound figs, 3 pound
dates. Chop these fine, mix well and cook with 1 cup sugar
and water enough to keep from burning till soft enough to
spread. MARY E. CoATES
FRENCH LOAF CAKE
1 cup sugar 1 cup cream
2 cups flour 2 eggs
| cup butter 1 teaspoon of cream of tartar
1 teaspoon of soda
Cream sugar, butter and cream, add the beaten eggs, then
flour with soda and cream of tartar in it. MRS. E. F. WILCOx
ANGEL SPONGE CAKE
4 eggs 1 teaspoon vanilla
# cup flour A teaspoon cream of tartar
# cup of sugar # teaspoon of salt
Beat whites till stiff with salt. Add the yolks and sugar
beaten together till foamy, then flour with cream of tartar in
it, lastly vanilla. MRS. MARION WILCOx WHEELER
39

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

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

SUNSHINE CAKE
Whites of 11 eggs 1 cup flour
Yolks of 6 eggs 1 teaspoon cream of tartar
13 cups granulated sugar 1 teaspoon orange extract
Pinch of salt
Beat whites to a stiff froth, gradually beat in the sugar,
then the beaten yolks and extract. Sift flour and cream of
tartar together and fold into the mixture quickly. Bake in
angel cake pan in a slow oven 50 minutes.
MRS. F. W. BATTY
RAISED CAKE
2 cups raised dough 1 cup raisins
1 cup sugar Nutmeg and cinnamon to taste
1 egg # teaspoon soda in a few drops
# cup butter and lard water
Work all well together and let rise till very light before
baking. ELIZABETH A. BURRows
GOLD CAKE
2 scant cups flour | cup milk
1 cup sugar 1 teaspoon cream of tartar
1 cup butter | teaspoon soda
º ºf Flavor with lemon
Cream butter and sugar, add beaten eggs, soda in milk,
cream of tartar in flour, flavoring.
MRS. E. V. WHITING
SILVER CAKE
2 cups flour A cup milk
Whites of 4 eggs 1 teaspoon cream of tartar
# cup sugar | teaspoon soda
# cup butter Flavor with vanilla
Cream butter and sugar, add beaten eggs, soda in milk,
cream of tartar in flour, and flavor. MRS. E. V. WHITING
42

MEASURED POUND CAKE
1 cups sugar Little salt
1 cup butter 1 cups flour
1 cup of eggs (unbeaten) # teaspoon baking powder
Cream butter and sugar, add beaten eggs, then the flour
with baking powder and salt sifted in it.
MRS. E. F. WILCox
MACAROONS
(with the paste)
# pound almond paste (from ; pound powdered sugar
the bakery or confec- Whites of 3 large eggs
tioner)
Chop paste into fine crumbs, add sugar and beaten whites,
and with the back of fork work in the paste till perfectly
blended. Rub thin paper in the pan with lard (not butter),
and drop mixture by spoonfuls. They should bake in about
12 minutes in a medium hot oven. Try one first, and if it
does not rise, add a little sugar. MRS. CoATES
MACAROONS
(with the nuts)
Blanch 1 pound almonds, let lay awhile in cold water ; dry
and mash smooth ; add an equal quantity of powdered sugar,
and the beaten whites of 4 eggs. Blend well. Shape on
paper and bake in a moderate oven. MRS. CoATES
GLORIFHED GANGERBREAD
24 cups flour 1 cup boiling water
1 cup sugar 2 eggs
A cup butter 1 cup molasses
2 teaspoons soda 1 teaspoon each of ginger,
cloves, and cinnamon
Mix sugar, butter, soda, and water together ; when this is
cool enough, add the flour; stir till perfectly smooth, then
add the spices, then molasses, then eggs well beaten. The
mixture is very thin and must have a very hot oven. Bake
in a large flat pan. HANNAH MINER
43

SOUR MILK COCOA CAKE
1 cup sugar 1 egg
1 cup sour milk 2 tablespoons cocoa
1 heaping cup bread flour 1 rounded teaspoon soda
Butter size of walnut Vanilla to flavor
Cream butter and sugar, add beaten egg ; sift together
flour, cocoa and soda four times, and add with vanilla.
MRS. CHARLES NEWBURY
LAYER GINGERBREAD WITH WHIPPED CREAM
# cup molasses, of sugar, of butter, of milk (sour is
better), 1% of flour, 1 egg, 1 teaspoon soda, 1 of ginger, of
cinnamon, , of cloves. Bake in layers. Whip 1 cup cream,
add a teaspoon powdered sugar, and a few drops vanilla.
Put between the layers. HARRIET FISH
HUCKLEBERRY GINGERBREAD
1 cup molasses Little salt
1 tablespoon lard 1 egg
* teaspoon ginger 1 scant teaspoon soda
1 pint or more of berries
Add soda to molasses, rub in lard with spoon, add beaten
egg, ginger and salt. Make quite stiff with flour, then stir
in the berries. MRS. MARY F. WOLFE
CARAMEL CAKE
2 cups sugar 1 pound currants
# cup butter 1 grated nutmeg
1 cup milk 1 heaping teaspoon baking
3 cups flour powder
3 eggs 1 teaspoon each of cinnamon
1 pound raisins and cloves
Cream butter and sugar, add beaten yolks and milk, flour
with baking powder and spices well sifted in ; last of all
stiffly beaten whites.
Frosting.-1 cup confectioner's sugar and 1 teaspoon of
butter rubbed together; 1 teaspoon vanilla and milk enough
to beat to a cream. MRS. ALDEN FISH
44

CREAM PUFFS
Outside:
2 cups flour 1 cup water
5 eggs | cup butter
Put butter and water over the fire in a granite saucepan
large enough for the whole mixture. When boiling add the
flour and a very small pinch of salt. Rub with a wooden
potato masher till perfectly smooth. Remove from fire and
when nearly cold add the unbeaten eggs, one at a time,
mixing thoroughly with the hand. Drop small spoonfuls in
greased baking pan, and bake about 25 minutes.
Inside : 2. - º --~~~
1 pint milk 2 eggs
1 cup sugar Pinch of salt
Put milk in double boiler. Mix flour, sugar and salt, add
beaten eggs, mix well and stir into the boiling milk till it
thickens. Add vanilla to flavor. When wanted for table,
cut puffs partly through on the side and put the filling in.
MRS. CoATES
GINGERBREAD
| cup granulated sugar 1 egg
} cup butter 1; cups flour
# cup milk 1 teaspoon soda
A cup molasses 1 teaspoon ginger
Cream butter and sugar, add molasses, milk and beaten
egg. Sift flour, soda and ginger together and add last, beat-
ing well. MRS. G. S. RICHMOND
IDEAL ICING
1 cup sugar, 3 tablespoons cold water, the white of 1 egg
dropped in without beating. Put these in upper part of
double boiler, with water in lower part boiling fast. Put in
the egg-beater and beat for 8 minutes. Flavor. It is about
consistency of whipped cream and can be used as filling.
Excellent also for frosting cup cakes by taking them on a fork
and dipping in. NELLIE BEEBE
45

COCOA AND COFFEE ICING
(For 2 Layers)
1 cup confectioner's sugar 2 tablespoons cold coffee
2 tablespoons cocoa 1 scant tablespoon butter
1 teaspoon vanilla
Beat butter and sugar together, add the rest and beat all
together 10 minutes with egg-beater.
EMILY F. DENISON
DELHCIOUS CAKE FILLING
# cup fruit (strawberries, raspberries or peaches), 1 egg
white unbeaten, cup sugar. Mince the fruit slightly with a
knife ; add egg and sugar, and beat till stiff with egg-beater.
MRS. A. O. Col.BY
FUDGE FROSTING
2 squares chocolate 5 tablespoons milk
# cup sugar 1 teaspoon butter
Mix all but the butter ; let come to a boil, add butter and
boil 5 minutes. Take from fire and beat till stiff enough to
spread. HARRIET FISH
CHERRY AND ALMOND ICING
1 cup granulated sugar 1 ounce almonds chopped
# cup water 1 ounce candied cherries
White of 1 egg chopped
Boil sugar and water till it spins a thread ; pour it over the
stiffly beaten white of egg very slowly, beating steadily
till right to spread. Just before the end beat in cherries and
almonds. MRS. CARRIE W. LATHAM
BUTTER ICING
3 tablespoons hot water, butter size of English walnut,
confectioner's sugar to stiffen. MRS. COLBY
46

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

COCOANUT WAFERS
# cup butter 1 cup flour
1 cup sugar 1 small teaspoon baking
1 egg powder
# cup milk Salt
1 cup fresh grated cocoanut
Cream butter and sugar, add beaten egg and milk. Mix
flour, salt and baking powder and stir in with the cocoanut.
Drop on buttered tins. Flatten a little. Bake in moderate
OVen. NELLIE BEEBE
PEANUT COOKHES
# cup butter 1 cup flour
# cup sugar # teaspoon salt
1 egg 2 level teaspoons baking
2 tablespoons milk powder
# cup fresh roasted peanuts
Cream sugar and butter, add beaten egg and milk ; grind
nuts fine, mix with flour, salt and baking powder and stir in
beating all well. Drop on buttered pan, place half a nut on
each and bake. MRS. R. H. WILCOX
BROWNES
1 cup sugar 1 teaspoon baking powder
# cup butter 2 squares chocolate
2 eggs 1 cup nut meats
1 scant cup flour 1 teaspoon vanilla
Cream sugar and butter, add beaten eggs, vanilla, chocolate
melted and nut meats chopped ; mix flour and baking powder
and beat all well together. Drop on buttered tins, and bake
in moderate oven. JESSIE E. FISH
SOUR CREAM COOKIES
1 cup soft sugar 2 tablespoons sour cream
# cup butter 1 teaspoon soda
1 egg 1 teaspoon caraway seeds
Mix with flour enough to roll. Cut out and bake in a hot
Owen. MRS. J. W. PHILLIPS
48

RAISIN FILLED COOKIES
1 cup sugar 3% cups flour
A cup butter and lard 1 egg
A cup milk 8 teaspoons baking powder
1 teaspoon vanilla
Mix as cake batter and set one side.
Filling:
1 cup raisins chopped fine 2 teaspoons flour
A cup sugar A cup boiling water
Cook this filling till it thickens ; roll the cookie mixture
thin, cut out, put 1 teaspoon of filling on a cookie cover with
another cookie. Repeat till pan is filled and bake.
MRS. C. E. NEWBURY
CRULLERS
3 eggs 1 cup milk
7 tablespoons sugar 1 teaspoon soda
4 tablespoons melted lard Salt
Cream sugar and lard, add beaten eggs, salt, the milk with
soda and flour enough to roll. Cut out and fry in deep fat.
MRS. PHOEBE E. GRINNELL
GINGER SNAPS
1 cup molasses 1 heaping teaspoon ginger
A cup butter 1 heaping teaspoon soda
Cook gently for 20 minutes, cool, mix stiff with flour, roll
thin, cut out, and bake quickly. HARRIET FISH
COCOA CRULLERS
1 egg } cup cocoa
A cup sugar 2 teaspoons baking powder
# cup milk * teaspoon salt
2 cups flour # teaspoon cinnamon
Sift all dry materials together, beat eggs, add milk, and
beat all well together, Cut out and fry in deep fat.
MRS. R. H. WILCOX
49

OATMEAL COOKIES
3 cups oatmeal 1 cup sugar
§ cup butter and lard together cup warm water
2 cups flour # teaspoon soda
Salt and nutmeg
Mix oatmeal and shortening together before adding other
ingredients ; knead the whole quite a little. Roll thin, cut in
squares with a knife. Bake thoroughly in quick oven.
HARRIET FISH
HERMITS
1 cup butter 1 teaspoon each of soda, cloves,
2 cups sugar cinnamon and nutmeg
1 cup chopped raisins 3 eggs
Flour to mix thin
Cream sugar and butter, add beaten eggs, raisins floured,
soda and spices; flour for a drop batter. Drop by spoonfuls
on buttered pan and bake. MRS. CARRIE W. LATHAM

SALAD DRESSINGS
-
MAYONNAISE DRESSING
Yolks of 2 eggs Small pinch red pepper
1 tablespoon sugar } cup vinegar
1 teaspoon dry mustard 1 pint olive oil
1 teaspoon salt Juice lemon
Beat eggs thoroughly with salt, sugar, pepper and mustard;
beat, beat, beat. Add oil, a few drops at a time till mixture
seems stringy, then put in a tiny bit of the vinegar to thin.
Then oil slowly, then vinegar until all is used and substance
is creamy. Lastly stir in lemon juice. Secret of good dress-
ing is much and vigorous beating. MRS. S. C. HALEY
FRUIT SALAD
Prepare cut pieces of grape fruit, orange, bananas, white
grapes, English walnuts and canned pineapple.
Make a dressing as follows:–9 tablespoons pineapple juice,
3 tablespoons sugar, pinch of salt, butter size of small egg
and 2 beaten eggs. Cook in double boiler till thick, stirring
constantly. Chill thoroughly. When ready to use, stir in
A pint whipped cream. Pour over fruit, and serve on lettuce
leaves. MRS. D. B. DENISON
CREAM SALAD DRESSING
To 4 eggs well beaten add 1 teaspoon salt, tablespoon
made mustard, pinch red pepper, butter size of an egg, 4
tablespoons vinegar. Cook in double boiler till thick. When
ready to use thin with cream or milk.
MRS. S. J. BUCKLEY
SALAD DRESSING FOR SUMMER VEGETABLES
Separate 2 eggs ; to the yolks add 1 level teaspoon sugar,
# teaspoon salt, 4 teaspoon dry mustard; mix well, and add
A cup of best oil slowly, and cup melted butter ; then add
the whites whipped very stiff, and stir in 1 tablespoon of
Tarragom vinegar. CLARA. H. CHACE
51

BOILED OIL SALAD DRESSING
Yolks of 4 eggs 1 teaspoon sugar
8 tablespoons oil 1 tablespoon of French, or
4 tablespoons vinegar * teaspoon of English mustard
A pint whipped cream
Put the eggs in small double boiler, stir in half of oil, then
vinegar. Cook and stir till thick. When cold, add slowly the
rest of oil, then sugar and mustard.
MRS. E. R. BUTLER
SALAD DRESSING
1 or 2 eggs 1 tablespoon butter
1 cup milk 3 teaspoons mustard
# cup vinegar 1 teaspoon salt
1 teaspoon sugar
Mix dry materials. Beat eggs, add milk, and combine the
two mixtures carefully. Stir this into the heated vinegar
and butter, and cook till it thickens. Take from fire and
beat vigorously with egg-beater.
EMILY F. DENISON
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P R E S E R V E S
-----
PRESERVED CITRON
Pare and cut in desired pieces citron melon ; boil in water
till tender. Drain thoroughly. Allow 1 pound sugar, and 1
lemon or less, for each pound of fruit. Boil the slices of
lemon in water. When tender remove the lemon and make
the syrup of this water and the sugar. Cook citron slowly in
this syrup till rich and clear. Just before taking up return
slices of lemon. MRS. CHAs. R. HEATH
ORANGE AND GRAPEFRU:T MARMALADE
Shave 1 grapefruit and 1 orange and 1 lemon very, very
thin, using all but seeds and cores. Measure the fruit, and
add to it 3 times the amount of water. Let it stand in an
earthen bowl over night. Next morning boil 10 minutes only.
Let it stand another night. The second morning add pint for
pint of sugar, and boil till it jellies. MARY E. CoATES
PINEAPPLE JAM
1 cup chopped pineapple - 1 cup chopped rhubarb
3 cups sugar
Let boil 25 minutes after sugar is dissolved.
MRS. G. W. DUNHAM
CRANBERRY CONSERVE
1}, quarts cranberries 2 large, or 3 medium size
1 quart water OrangeS
1 pound sultana raisins 3 pounds sugar
1 pound English walnuts
Grate the rind of 1 orange and cook in a little water till
tender. Stew cranberries in a quart of water till soft, then
sift. Stir in the raisins, the pulp of the oranges, the grated
rind, and the sugar warmed. Boil hour. Remove from
fire, and add nut meats cut in small pieces. Pour into jelly
glasses. CLARA. H. CHACE
53

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

QUINCE HONEY
8 large quinces 1 pint water
3 pints sugar
Grate the quinces unpeeled, leaving out seeds and cores.
Boil sugar and water to a syrup, add quince and cook briskly
10 minutes. This keeps without sealing. MRS. CoATES
55

P I C K L E S
------
MUSTARD PICKLE
1 quart each small cucumbers, green tomatoes, small onions,
1 cauliflower, 4 green peppers, all cut in small pieces. Make
a brine of 4 quarts water and 1 pint salt; pour over the
mixed vegetables and let stand 24 hours. Heat just enough
to scald it ; put in collander to drain. Mix 1 cup flour, 6
tablespoons ground mustard, same of tumeric powder, with
enough cold vinegar to make a smooth paste ; then add 1 cup
sugar, and vinegar to make 2 quarts in all. Boil this mixture
till it thickens, and is smooth, stirring all the time ; add the
vegetables and cook till well heated through.
MRS. MARY WOLFE
CHILI SAUCE
18 tomatoes 1 cup sugar
3 onions 1 cup vinegar
4 green peppers 1 tablespoon each cloves,
cinnamon, allspice and salt
Chop peppers and onions, peel tomatoes and cut fine. Mix
all together ; boil 14 hours. MRS. PALMER BIND Loss
PEPPER HASH
1 dozen green peppers 3 tablespoons salt
1 dozen red peppers 1 quart vinegar
3 large onions 2 cups sugar
Take seeds from peppers, chop them with the onions, cover
with boiling water, and let stand 10 minutes ; drain, cover
again and let come to a boil. Let stand again 10 minutes :
drain thoroughly, and add the vinegar, sugar and salt, Cook
15 minutes. MRS. SEYMOUR A. STODDARD.
PICKLE FOR CORNING BEEF
2 cups of salt, to cup sugar, teaspoon soda, enough
water to make brine to cover 5 or 6 pounds of beef, pickled
4 to 6 days. HANNAH MINER
56

MELON PICKLE
Take ripe canteloupes, not large ; pare and quarter and
place in stone jar. Cover with cold vinegar. Let stand 24
hours ; measure the vinegar, leaving out 1 quart which must
be lost. To each quart add 3 pounds brown sugar, cloves,
cinnamon and mace to taste. Put vinegar, sugar and spices
on to cook; when boiling drop in the melons, and cook about
25 minutes. MRS. CoATES
OLIVE OHL PICKLES
100 small cucumbers sliced without peeling and placed in
layers with salt for 3 hours. Drain. Add + as much sliced
onions as cucumbers, cup celery seed, cup mustard seed,
# cup whole black pepper, 1 cup olive oil, small piece of alum.
Cover with cold vinegar. MRS. IDA. F. WELLS
CABBAGE AND TOMATO
4 quarts cabbage 2 quarts vinegar
5 large onions 2 quarts green tomatoes
2 ounces white mustard seed 2 peppers (red or green)
1 ounce tumeric powder # ounce celery seed
1% pounds sugar A cup salt
Chop all the vegetables, mix all together, boil 1 hour, seal
hot. MRS. ALDEN FISH
COLD CHILL SAUCE
1 peck half-ripe tomatoes peeled and cut small, 12 medium
sized onions chopped, 6 peppers (red and green) chopped,
3 cups celery cut small. Sprinkle these with 1 cup salt, and
let stand 2 hours. Drain. Mix 1 quart of cider vinegar,
2 pounds brown sugar, $ cup white mustard seed, 4 ounces
cinnamon. Pour over the vegetables and stir well several
times daily for 2 or 3 days. Keep in a stone crock and stir
occasionally. This keeps all winter, and better in a stone
erock than in tight jars. MRS. IDA. F. WELLS
57

PICKLED BEETS
Boil until tender, cut in slices. Make a syrup of 1 cup
sugar for every cup of vinegar. If vinegar is very sharp,
reduce with water. Boil all together a few minutes. Put up
hot, as canned fruit. MRS. S. L. FISH -
POTTSFIELD PHCKLE
3 cups ripe tomatoes, chopped 4 cups vinegar
3 cups chopped green to- 2 cups sugar
matoes # teaspoon cinnamon
2 cups chopped onions # teaspoon cloves
1 red pepper, and 1 bunch 4 cup white mustard seed
celery chopped
Mix tomatoes, onions, red pepper and celery with 4 cup salt.
Let stand over night. Drain well. Add other ingredients
and boil hour. Seal hot. MRS. G. W. DUNHAM
-
PICKLED RED CABBAGE
Cut small cabbages in quarters, pack snugly in wide top
stone jar, in layers ; between each layer sprinkle, according
to your judgment, sugar, salt, ground ginger, whole black
pepper, and whole white mustard seed. Cover with cold
vinegar, and let stand till next day. Lay a plate over the
cabbage and hold firmly while you pour off the vinegar into a
granite kettle. Bring this to a boil, and pour over the
cabbage ; replace the plate on top and put a weight on it that
the cabbage may always be kept snug and under the vinegar.
Scald the vinegar each morning ; nine times in all. When
cold the last time, stick in a few pieces of horse-radish root,
scraped and cleaned. MRs. CoATES
58

C A N D I E S
---
MOCHA FUDGE
3 cups sugar § cup cold milk
2 squares chocolate 2 tablespoons butter
§ cup cold coffee Vanilla
Nuts if desired
Cook together sugar, chocolate, milk and coffee 10 minutes;
add butter and continue cooking till it forms a soft ball in
cold water. Add flavoring and nuts, and beat.
MRS. EMELINE F. KELLOGG
SULTANA CARAMEL CANDY
1 cup raisins 1 squares Baker's chocolate
1 cup nuts cup milk
1} cups sugar 3 tablespoons butter
1 teaspoon vanilla
Boil all but nuts and raisins 7 minutes; add these and boil
1 minute more. Beat until creamy. Pour into buttered tins
and when cool cut in squares. MARY E. CoATES
PINOCHE
3 cups brown sugar # cup milk
13, tablespoons butter
Stir continually, and when nearly done add 1 cup chopped
English walnuts. Take from fire and add 1 teaspoon vanilla.
Beat until creamy and pour into pans. When cold cut in
BQuares. MRs. ELIZABETH RATHBUN BUTLER
MAPLEINE FUDGE
2 cups sugar Butter size of an egg
1 cup milk 1 teaspoon vanilla
A teaspoon Mapleine extract
Cook sugar, milk and butter till it makes a soft ball in
water. Add vanilla and mapleine. Pour into buttered tins.
Cut into squares and put , nut meat on each square.
CLARA PH. CHACE
59

BOYS' PEANUT CANDY
1 cup molasses boiled till it spins a thread; add + teaspoon
cream of tartar, and 1 quart peanut meats. When cool cut in
SQuares. MARY E. COATES
BUTTER SCOTCH
2 cups brown sugar 4 tablespoons molasses
# cup butter 2 cups water
2 tablespoons vinegar
Boil without stirring till it hardens in cold water. Pour
into buttered tins. E. KENNETH BATES
MOLASSES CANDY
1 cup molasses 1 cup sugar
Butter size of an egg
Boil without stirring till it hardens in water. When done
add teaspoon soda and beat well. Flavor if desired. Good
for peanuts or other nuts.
MRS. ELIZABETH RATHBUN BUTLER
PEPPERMINT DROPS
1 tumber granulated sugar, 3 tablespoons boiling water.
Boil just 3 minutes. Take from fire and stir in 4 tablespoons
confectioner's sugar and teaspoon essence peppermint.
Drop on waxed paper quickly. MARY E. CoATES
TURKISH DELIGHT
2 pounds granulated sugar 1 cup boiling water
1 box Cox's gelatine (large 1 lemon
size) 1 orange
# cup cold water + pound English walnuts
Green coloring
Soak gelatine in the cold water, add the boiling water ;
when dissolved, add the sugar. Let boil 10 minutes. Add
the lemon and orange juice and boil another 10 minutes. Re-
move from fire, add a little grated orange rind, the chopped
nuts and green coloring. Pour into pans till 1 inch thick.
Let stand till next day. Cut in squares, and roll each piece
in fine granulated sugar. MRS. D. B. DENISON
60

HEAVENLY FUDGE
3 cups granulated sugar 2 egg whites
§ cup cold water 1 cup nut meats
A cup Karo corn syrup 1 teaspoon vanilla
Boil sugar, water and syrup till it spins a hair. Pour upon
the beaten whites; add the vanilla and the nut meats cut fine.
Beat the mixture hard and pour into a buttered pan. Crease
in squares while soft, and cool slowly. CLARA. H. CHACE
CHO.COLATE CARAMELS
1 cup sugar 1 cup milk
1 cup molasses 2 squares chocolate
Boil all together till it forms a hard ball in water. Before
taking from fire add small piece butter and teaspoon vanilla.
Stir well, pour into pans, and when nearly cold cut in squares
and wrap each in waxed paper. BESSIE W. HEATH
ICE CREAM CANDY
2 cups granulated sugar § cup hot water
} teaspoon cream of tartar
Boil without stirring till it spins a thread. When nearly
done, add butter size of small egg , when done pour into a
buttered pan and drop vanilla over the top. Take out, and
pull in the hands, as soon as it is possible to handle.
CLARA. H. CHACE
RUSSIAN DELIGHT
2 pounds granulated sugar Juice of 1 orange
2 cups water Juice and grated rind of
1 box Cooper's gelatine 1 lemon
Soak gelatine in 1 cup of the water, put sugar and the
other cup of water on to boil; when boiling add gelatine and
cook steadily for 25 minutes. Take from fire, add orange and
lemon. Pour into pans wet with cold water. Let stand 24
hours in a cold place. Cut in squares, and roll in confec-
tioner's sugar. MRS. MARION WILCOx WHEELER
61

B E V E R A G E S
---
GRAPE JUICE
1 quart grapes, 1 pint water. Let it boil. Strain without
pressure. To each quart of this liquid add 1 cup sugar.
Boil, and bottle while hot. ELIZABETH A. BURRows
RECEPTION COCOA
2 level tablespoons cocoa teaspoon salt
4 tablespoons granulated 4 cup cold water
Sugar 1 pint rich milk
Mix the first four ingredients till it first boils, then thickens,
then looks as if it would turn to fudge. When it is so thick
that the spoon leaves its track in the mixture, add the milk a
little at a time, stirring constantly. When all is added, and
has boiled up once more, move to side of stove and beat
vigorously with egg-beater a full minute. Serve at once.
MRS. ALDEN FISH
GRAPE PUNCH
1 quart grape juice 2 oranges
6 lemons 2 cups sugar
Combine grape juice with sugar, water, lemon and orange
juice. When well blended, add slices of orange, bits of pine-
apple, and other fruits in season. MRS. G. W. DUNHAM
BARBERRY JUICE
Boil barberries in water to cover, till very tender, mashing
with spoon against kettle to break skins. When done, strain
without pressure. Measure juice, and to each quart add
sugar to taste (4 or cup). Boil and bottle while hot. Use
as summer drink, diluted with water. HARRIET FISH
62

CURRANTADE
1 quart red currants 2 cups sugar
1 pint raspberries 2 quarts water
Juice of 1 lemon
Make a syrup of sugar and water boiled 5 minutes, add
lemon juice and cool. Crush fruit through a jelly bag, com-
bine mixtures; put in jars and chill on ice for 2 hours.
MRS. G. W. DUNHAM

M IS C E L L A N E O US
SWEETBREADS
TO PREPARE SWEETBREADS
After removing pipes and membranes, soak 1 hour in cold
water. Then put them in slightly salted boiling water, and
boil 15 minutes. Place in cold water for 5 minutes, drain,
and dry them. They are now ready for frying or other use.
MRS. J. O. FISH
TO PRESERVE EGGS WITH LIME
Slack a piece of lime the size of an egg in a very little hot
water ; add 10 quarts of cold water and 1 pint of salt. Pack
the eggs in a stone jar, small end down, and cover with the
brine. Sufficient for 17 dozens eggs.
- ELIZABETH A. BURRows
TO PRESERVE EGGS WITH WATER GLASS
Make a solution of 1 part water glass to 12 parts cold
water, and cover fresh eggs laid in a stone jar.
MRS. CoATES
CRYSTALLIZED CORN
1 cup sugar, 1 tablespoon butter, 3 tablespoons water; boil
5 minutes. Stir in quickly 2 quarts or more of freshly
popped corn. ELIZABETH A. BURRows
64

HULLED CORN
1 quart corn, 1 quart sifted wood ashes (in a cheese-cloth
bag), cover these well with cold water, and boil hour. Re-
move the bag of ashes and boil till the hulls will wash off.
Wash in several waters till hulls are all off. Put the corn in
plenty of water and boil 4 hours.
HANNAH MINER
(From her mother's cook book)
65


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