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WILLIAM L.
CLEMENTS
LIBRARY
University of Michigan
Gift of





THE PARK CHURCH COOK BOOK
“CLOVERLAND”
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THE NAME STANDS AS AN ASSURANCE
OF THE HIGHEST QUALITY AND SERVICE
IN DAIRY. PRODUCTS AND ICE CREAM
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THE PARK CHURCH COOK BOOK
BLODGETT'S
“Good Things To Eat"
308 SOUTH CLINTON ST.
WARREN 1890
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W. E. DAY CO.
Onondaga Hotel Bldg.
Flower Phone 2-0853 366 So. Warren St.

THE PARK CHURCH
COOK BOOK
cºś).
“ſº
TESTED RECIPES
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*@@”
COMPILED BY THE
LADIES OF CIRCLE 44A’”
OF
PARK CENTRAL PRESBYTERIAN CHURCH
Syracuse, N. Y.
First Edition, April 1st, 1911.
Second Edition, March 1st, 1913.
Third Edition, April 1st, 1917.
COMPILED BY THE
LADIES OF CIRCLE 44 H.2%
Fourth Edition, December 1st, 1922.


PREFACE
The Ladies of Circle “A” of Park Presbyterian Church take
pleasure in presenting to their friends this book, which we feel
confident will be of real help to every housekeeper.
We wish
to take this opportunity to thank those who have kindly con-
tributed recipes and those furnishing advertisements thereby
making this book possible.
MRS. SUMNER REHOADES,
Chairman,
MRS, SQUIRE C. DAYAN,
MRS. GEORGE H. BOND,
MRS, EDGAR F. BROWN,
MRS, CHARLES E. PENNOCK,
Committee. -
2nd Edition, March 1, 1913.
MRS. W. F. HODGE,
Chairman,
MRS. E. R. MILLEN,
MRS. GEO. H. BOND,
MRS. A. R. GRANT,
MRS. GEO. W. STARK,
Committee.
3rd Edition, April 1, 1917.
MRS. G. H. BOND,
Chairman,
MRS. A. R. GRANT,
MRS. A. L. BROWER,
Committee.
4th Edition, December 1, 1922.
MRS. THOS. J. McCORMICK,
Chairman,
MRS. LOUIS WATERS,
MRS, GLENN WOLCOTT,
MRS, FRED'K LÜDWICK,
MISS RUTH BURHANS,
- Committee.
SOUPS
CARROT SOUP
Two cups of carrots chopped fine, 2 cups of water, 2 cups of
milk, 4 cup of rice, 2 tablespoons of flour, 2 slices of onion, a sprig
of parsley, 4 tablespoons of butter, 1% teaspoons of salt, a few
grains of red pepper. Cook the carrots in water until very tender,
press through a sieve, reserving the liquor. Cook the rice in the
milk in a double boiler until very tender. Cook the onion in the
butter, add flour and seasoning. Mix carrots with rice and milk,
pour into the flour and butter, bring to the boiling point, strain
and serve. If the soup seems too thick, thin with cream or milk.
Mrs. H. S. Bremond.
-
TOMATO SOUP
Place 1 quart milk in double boiler and bring to a boil. Place
in pan contents of a 3 pound can of tomatoes and bring to a
boil. Add to the tomatoes J4 teaspoon soda—this is important.
Strain the tomatoes into the milk. Add 1 even teaspoon Bell's
| Seasoning and 1 teaspoon salt. Strain and serve promptly.
MOCK BISQUE SOUP
One pint canned tomatoes, 2 teaspoons sugar, Vá teaspoon soda,
A onion, stuck with 6 cloves; sprig parsley, bay leaf, 34 cup stale
bread crumbs, 4 cups milk, 1 teaspoon salt, 4 teaspoon pepper,
4 cup butter. Scald milk with bread crumbs, onion, parsley
and bay leaf. Remove seasonings and rub through sieve. Cook
tomatoes with sugar fifteen minutes, add soda and rub through
sieve. Reheat bread and milk to boiling point, add tomatoes, and
pour at once into tureen over butter, salt and pepper. Serve with
croutons, crisp crackers or souffled crackers. -
Mrs. Howard P. Denison.
CREAM OF PEA SOUP
One pint canned peas, 1 tablespoon butter, 1 quart milk, 2
tablespoons flour. Press peas through colander. Put milk in
double boiler. When hot add peas. Rub butter and flour to-
gether. Add to boiling soup and stir constantly until it thickens.
Mrs. Ralph Harter.


Soups 6
BEAN SOUP
A delicious soup may be made by cooking about 3 hours 2 cups
of soaked beans, 3 onions and 3 slices of bacon. When very soft
put through colander. This makes a stock to which seasoning
and cream or milk may be added.
TOMATO SOUP
One pint tomatoes, salt, pepper and let boil, strain and return
to stove. Add V6 teaspoon of soda and stir well; butter the size
of an egg and 1 tablespoon of flour creamed and cooked a minute,
added to 1 quart of hot milk. Do not put together until ready to
Serve. Mrs. S. B. Schultz.
SOUFFLED CRACKERS FOR SOUP
Split common milk crackers and soak in ice-water, to cover,
eight minutes. Dot over with butter and bake in a hot oven until
puffed and brown. Mrs. Howard P. Denison.
CELERY SOUP
One pint of celery chopped fine. Put it in the double boiler
with 1 quart of milk and let it stand where the water just boils
in the lower part all the morning, or until celery is tender. Rub
through a colander, return to the boiler and thicken with 2 table-
spoons of flour cooked in 2 tablespoons of butter. Season with
salt, pepper and a bit of mace.
BLACK BEAN AND TOMATO SOUP
One-half can of tomatoes or 6 whole ones, 1 cup of black beans.
The remainder of a roast of beef, 2 allspice berries, 1 clove, 4 stalks
of celery, 1 tablespoon of grated onion, 1 tablespoon of grated
carrot, pepper and salt to taste. Place the meat and bones in a
kettle, cover with cold water and add beans, allspice and cloves.
Cook slowly for several hours, then add the tomatoes and mash
them occasionally with a potato masher. When the beans are
tender, strain through a colander, pressing as much pulp through
as you can. Add grated onion and carrot and celery cut in short
lengths. Cook until vegetables are tender. Season with salt and
pepper and serve with thin slices of lemon and hard-boiled egg.
Mrs. Wm. H. Woodhull.

7 Soups
CREAM OF PEA SOUP
Drain the liquor from one can of peas, add 1 pint of cold water,
% teaspoon salt, Vá teaspoon sugar. Simmer 20 minutes and
press through sieve. Have ready 1 pint of hot milk, thickened a
little; into this pour hot pea puree, boil 3 minutes and serve with
1 teaspoon of whipped cream on each plate. Cream of canned
Lima bean soup is made in the same way.
Mrs. Sumner Rhoades.
-
CORN BOUILLON
One can of sweet corn, 1 quart of milk; boil about 20 minutes
in double boiler. Press through a fine strainer, return to the kettle
and add ' tablespoon of butter, salt and pepper to taste, let come
to a boil, thicken with flour (which has been stirred smooth in
cold "water) to the consistency of cream. Cook long enough to
thoroughly cook the flour and serve in cups with a little whipped
cream on top. Mrs. A. Grant.
CoRN soup
One can corn (fine is best), 1 pint boiling water, 1 pint milk,
1 slice onion, 2 tablespoons butter, 2 tablespoons flour, 1 tea-
Spoon salt, few grains pepper. Chop corn, if the whole kind is
used, add water, and simmer twenty minutes; rub through a sieve.
Scald milk with onion, remove onion and add milk to corn. Bind
with butter and flour cooked together. Add salt and pepper.
- Mrs. Howard P. Denison.




FISH
CLAM CHOWDER
Four onions, 2 small carrots, 4 small potatoes, 1 dozen clams,
1 pint milk, 1 small piece of pork, 1 large tablespoon flour. Slash
pork, cook 1 hour in water, chop vegetables, add to water in which
pork was cooked these and sufficient water to make 5 quarts and
cook slowly for another hour. Then add clams chopped in their
juice. Heat milk in double boiler and thicken with the flour.
Remove stock from fire and let it cease boiling before adding
thickened milk :this will prevent curdling;, replace on fire before
serving and add 1 tablespoon butter, salt and pepper to taste.
CLAM CHOWDER
Three dozen clams, 1 onion, piece of pork size of large egg,
6 medium sized potatoes cut into dice. Cut pork into dice and
fry with a sliced onion. Open clams and chop fine. Add 2
quarts of cold water. Let boil 20 minutes. Add potatoes and
pork and cook until potatoes are done. Add juice of clams and
thicken to suit. Mrs. George H. Bond.
APPETIZERS
Toast squares of bread, cut in triangles. Butter and spread
with caviar or anchovy paste.
Spread circles of toast with sardines rubbed to a paste with
creamed butter. Season with Worcestershire sauce and a few
grains of cayenne. Place a slice of hard boiled egg and an olive
on center of each. -
Peel tomatoes and chill thoroughly. When ready to serve
cut in halves. Put each on a small lettuce leaf spread with caviar
and serve with mayonnaise dressing. Mrs. J. Remsen Bennett.
SALMON CROQUETTES
One can salmon, same amount of mashed potato, 1 egg, little
parsley, salt to taste. Mix all together fine. Form in croquettes.
Dip into beaten egg and roll in cracker crumbs. Cook in hot lard.
Dressing—One cup milk, 1 tablespoon cornstarch, 1 small
piece butter, 1 beaten egg, dash of cayenne pepper, little salt,
liquor of salmon. Mix these ingredients all together and stir
into the hot milk. Let come to a boil. Miss Humbert.
9 Fish
SHRIMPS AND PEAS
Two teaspoons flour, 1 tablespoon butter, Vá pint cream or
milk, 1 can shrimps, 1 can peas, salt and pepper to taste. Cook
in usual manner and serve on crackers or toast. -
Mrs. Mary Edwards.
CUCUMBER SAUCE
Whip stiff WA cup heavy cream, season highly with salt and
cayenne, add gradually 2% tablespoons malt vinegar. Pare,
grate, or chop fine, 1 medium sized cucumber, taking care to
remove large seeds; season with onion juice, cut and fold into
cream mixture. - F. W. B.
ESCALLOPED OYSTERS
Toast to a crisp 2 slices of white bread. Break in pieces and
place in a deep dish. Add 34 cup cracker crumbs, 94 cup melted
butter, 1% teaspoons salt, 1 even teaspoon Bell's Seasoning, Vá
cup hot water and mix thoroughly. Place in bottom of shallow
buttered baking dish a thin layer of bread crumbs, then a layer
consisting of Vá pint of oysters, 2 teaspoons of oyster liquor, and
2 teaspoons of cream or milk. Cover with the dressing compound
as above. Add another half pint of oysters, 2 teaspoons of oyster
liquor, 3 tablespoons of cream or milk, evenly distributed.
Sprinkle with browned, buttered cracker crumbs. Bake 30
minutes.
CREOLE FISH
Into a saucepan put a heaping teaspoon butter, melt, but do
not let brown. Add half an onion cut fine. Let simmer a minute.
Then add a cup of canned tomatoes, three sprigs of parsley chop-
ped fine and one tablespoon flour; let cook for 15 minutes. Take
a small bass, cut it into two-inch pieces; see that all the bones
are out and add the fish to the soup; let all simmer for about
20 minutes. Serve. Mrs. Edgar F. Brown.
FRIED SHAD ROE
Take the roe of a large, fresh shad, put in a bowl and thor-
oughly break up; season with salt and pepper, add 2 eggs, 2
tablespoon melted butter, mix thoroughly and saute in hot but-
ter and lard mixed. Cover pan when cooking. Mrs. Van Allen.


Fish 1()
OYSTERS IN BROWN SAUCE
Parboil 1 pint of oysters in their own liquor, drain and remove
from liquor; brown W4 cup butter, add 34 cup of flour; stir until
well browned; add oyster liquor, V4 cup of milk, 1 teaspoon
anchovy paste or essence, V6 teaspoon paprika; Salt to taste;
add the cooked oysters; heat and serve on fancy toasts or crackers.
Mushrooms may be added, cut in halves. Mrs. William F. Hodge.
DEVILED CLAMS
Twenty-five clams, 1 tablespoon flour, yolks of 2 eggs, 1 table-
spoon chopped parsley, 1 tablespoon butter, 1 tablespoon bread
crumbs, 1 cup milk, little pepper. Put butter on stove, when
melted add flour, stir well and add milk and cook until thick;
add yolks of eggs, crumbs and parsley. Remove from stove, add
chopped clams, fill shells, brush over top with egg and bread
crumbs. Bake in hot oven. Mrs. W. D. Alsever.
CLAMS A LA CASINO
Chop equal parts of celery, onion and bacon with a sprinkling
of paprika. Place small portion of above mixture on half shell of
open clams and brown in broiler of gas oven. Serve with lemon
juice. Mrs. W. C. McKeeby.
CLAMS A LA NEWBURGH
Twenty-five clams, Vá pint cream, 2 tablesopons butter, yolks
of three egsg, 1 gill sherry, salt and cayenne pepper. Trim from
the clams the tough part, being careful not to cut into the soft
portion; melt the butter and when creamy put in the sherry.
Beat together the egg yolks and cream, add gradually stirring
all the time. As soon as it is all mixed, add the clams and cook
until plump. Mrs. J. Remsen Bennett.
MOLDED SALMON
One can salmon, Vá cup fine cracker crumbs, grated rind of a
lemon, 1 teaspoon lemon juice, 1 tablespoon melted butter, 2
beaten eggs. Salt and pepper. Mix thoroughly. Add few drops
of Worcestershire sauce, put in buttered ring mold, cover and
boil one hour. Serve with cream sauce. Fill center of mold in
serving with peas, boiled rice or potato balls.
Mrs. J. Remsen Bennett.

11 Fish
ESCALLOPED oystERs
Drain juice from oysters and after letting it boil up, strain
or skim. Put 1% cups of milk on fire in a double boiler. Mix
2 tablespoons flour with a little cold milk, stir this into the hot
milk and cook for ten minutes; then add oyster juice, 1 table-
spoon butter, salt and red pepper to suit your own taste. Into a
well buttered dish put a layer of bread crumbs, then a layer of
oysters, then a layer of sauce. Continue layers until all ma-
terial is used. Finish with thick layer of bread crumbs. Bake
in moderately hot oven 4 hour.
CLAM CROQUETTES
Drain a pint of small clams; put into double boiler and let cook
five minutes. Drain and save the juice that comes from them.
Chop the clams very five; add enough milk to the juice to make
half a pint, put this over the fire and thicken with a tablespoon
butter and three heaping ones of flour. Cook until thick and
smooth, add the yolks of 2 eggs, cook a minute longer; add the
clams and take from the fire; season with cayenne and salt and
a little finely chopped parsley; mix well, turn out on a platter to
cool. When cold form into balls and dip in egg and bread crumbs
and fry in hot fat. Mrs. Edgar Brown.
CREAMED SHRIMPS
One pint of shrimps, brown together lightly 3 tablespoons
butter and 2 tablespoons flour and add 1% cups hot milk, Vá
teaspoon salt, a dash of cayenne pepper, a grating of nutmeg,
1 teaspoon chopped parsley, 1 teaspoon lemon juice, 4 teaspoon
mustard, 1 teaspoon grated onion. Cook all together. Fill
ramekins, cover with bread crumbs and butter. Bake 5 minutes.
Mrs. G. L. Gridley.
SALMON TURBOT
One-half cup cream with 2 tablespoons fine bread crumbs,
add salt, cayenne, 1 tablespoon lemon juice, 1 teaspoon chopped
parsley, a few drops onion juice. When hot add one can salmon,
mashed fine; when boiling add 3 egg yolks, beaten; then take from
fire and stir the whites in carefully. Put in molds, set in pan of
hot water; bake 20 minutes if molds are small. Serve with
Hollandaise sauce. Mrs. Van Allen.

Fish 12
BAKED SALMON
To 1 can salmon: pour oil off salmon; take 34 cup milk, butter,
pepper and salt to taste, 2 eggs well beaten, 6 crackers rolled fine.
Mix all together and bake until a nice brown. Serve with a
Cream gravy. Mrs. Lucius G. Leonard.
JELLIED SALMON
Drain the liquor from a can of salmon, rinse well with hot water
and flake the fish with a silver fork. Mix thoroughly 2 table-
spoon sugar, V4 tablespoon salt, 3% tablespoons flour, 1 teaspoon
mustard, little cayenne, 1% teaspoons lemon juice, 1% table-
spoons melted butter, yolks of 2 eggs slightly beaten, 34 cup
cream, 94 cup vinegar. Cook in double boiler, stirring con-
stantly until it thickens, then strain into it 1 tablespoon granu-
lated gelatine previously softened in 2 tablespoons cold water
and dissolved in boiling water. Fill molds, chill and serve with
cucumber sauce heaped in center. Mrs. George H. Bond.
CODFISH BALLS
Place 1 cup of salt codfish, cut in small pieces, and 2 cups raw
potatoes cut in uniform pieces, into boiling water and cook until
the potatoes are well done. Drain and mash. Add J.A. tablespoon
butter, 1 egg well beaten, Vá teaspoon pepper. Beat thoroughly,
shape and fry in deep fat. Mrs. George H. Bond.
LoBSTER A LA NEWBURGH
Cut into small pieces 1 can of lobster and 3 hard boiled eggs;
mix together 1 rounding tablespoon butter, Vá tablespoon flour
and nearly 1 cup cream, and boil until it thickens. Season with
salt and cayenne pepper. Add 1% tablespoons sherry wine, or
juice of a lemon may be used instead. Pour this dressing over the
lobster and eggs. Fresh lobster preferred. Miss Humbert.
BAKED SMELTS
Get large smelts, having the backbone removed when buying.
Grease well large squares of white paper. Remove heads of fish,
sprinkle with salt and pepper, also bits of butter; fold the paper
across once, forming a triangle, place the fish inside and fold over
the edges, pinning if necessary. Bake about 20 minutes and serve
in the papers. Mrs. E. G. Riggs, Brooklyn.
13 Fish
TARTARE SAUCE
Make mayonnaise dressing, add chopped cucumber pickles or
olives the last thing. To be used for fried and boiled meats and
fish. Mrs. Ida B. Richards.
FINNAN HADDIE
Wipe fish with a damp cloth, place in covered pan of boiling
water, move pan to back of range and let stand 34 of an hour.
Then pour off water in pan, put in oven for 15 minutes. Add
butter, salt and pepper and serve.
After pouring off water it may also be picked apart with a silver
fork and creamed. Mrs. Sumner Rhoades.


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MEATS
RICE HASH
One cup cooked lamb, 1 cup cooked ham, chopped fine; 1 cup
boiled rice. Put in buttered baking dish, pour over it 1 cup
stewed tomatoes, cover with buttered bread crumbs. Bake until
brown. Any cold meat may be used in this way.
Mrs. S. C. Dayan.
HEAVENLY HASH
One pound Hamburg steak, V4 pound fresh pork, 10 milk
crackers, 2 onions, chopped, 1 egg, 1 cup tomatoes or 2 fresh
tomatoes, 1 green pepper, 1 tablespoon melted butter. Mix,
form in loaf, bake 1 hour. Very good cold.
MUSHROOMS AND SWEETBREADS
For 1 pair of sweetbreads and 1 pint of fresh mushrooms, put
2 tablespoons butter in a frying pan. Break up the mushrooms
and let cook a few minutes, add 1 tablespoon flour and 1 cup
cream. Then add the sweetbreads, salt and pepper. Take from
the fire and add 2 tablespoons of sherry wine. -
Mrs. E. G. Riggs, Brooklyn.
HAMBURG STEAK AND MACARONI
Boil 2 cups Warner's macaroni till tender, chop fine 2 green
peppers, Vá onion, put in frying pan with a large piece of butter;
cook 5 minutes. Add 1 pound Hamburg steak. Warm through
thoroughly, then add 4 can tomatoes and cook 3 minutes. Place
the macaroni in the bottom of a baking dish, add salt and paprika,
pour in meat, sauce, etc.; season and cover with crumbs and bits of
butter. Bake J4 hour. Very nice for luncheon.
TIMBALE SHELLS
One-half pint flour, 8 tablespoons milk, 2 eggs, beaten, 1 table-
spoon olive oil, 1 teaspoon sugar. Beat 2 minutes.
Helen M. Condon.
JELLIED MEATS OR FOWL
One pint of cold meat or fowl, 1 teaspoon Bell's Seasoning,
% teaspoon salt, liquid enough to fill pint mold. Add to liquid
when hot, 1 tablespoon granulated gelatine. Cool and serve
on a base of lettuce leaves over which thin sliced lemon is placed.

17 Meats
HAMBURG STEW
One and one-half cups milk, 2 cups tomatoes. Butter a cas-
erole, put in a layer of diced potatoes, then layer of meat, then
nother layer of potatoes, then meat, then a layer of sliced onion.
Over this pour the milk and lastly the tomatoes. Season well
ith salt and pepper. Cover until it begins to bake. Bake 2
1OUITS. Mrs. Finel.
IRISH STEW
One-half pound veal, J4 pound beef, Vá pound lamb, J4 pound
alt pork. Put over in cold water two hours before dinner;
ne hour before dinner add 4 onions, 2 carrots, 4 cup chopped
elery, parsley, thyme, summer savory and bay leaf; thirty
inutes before serving add potatoes cut thin. Season to taste
nd thicken slightly. Mrs. W. D. Alsever.
CHICKEN A LA KING
Boil a chicken until tender, pick in pieces and heat; make a
auce of 1 cup of cream, 1 cup of stock, 2 tablespoons each of
utter and flour, salt, pepper, a pinch of nutmeg, a few green
eppers and pimentoes, truffles or mushrooms. Pour over the
hicken. Serve at once.
CHICKEN ITALIAN STYLE
Have a young chicken cut up, put in a baking pan with 1 tea-
poon salt, 2 ounces Warner's macaroni boiled 20 minutes, a little
epper, 1 pint of strained tomatoes, 1 onion sliced. Bake in a
oderate oven 194 hours. When partly done put in 1 tablespoon
f butter, 1 teaspoon of kitchen bouquet; baste often. Serve on a
latter with the sauce and macaroni around it.
Mrs. George H. Bond.
-
CHICKEN A LA ELIZABETH
Dress, draw and disjoint 2 chickens; rub over with a quarter
f a lemon, sprinkle with salt and pepper, dredge with flour, dip
n egg and crumbs. Put in a well greased dripping pan and bake
n a hot oven until delicately browned and tender. Baste often
the first ten minutes with 4 cup butter in JA cup boiling water.
rrange on a platter and pour over it 2 cups yellow bechemel
auce or make cream gravy. Mrs. George H. Bond,

Meats 18
CHICKEN GLACE
Boil chicken tender, strip the meat from the bones, lay it in a
mold, light and dark meat alternately. Take Vá box of gelatine,
dissolve in a little cold water, mix the gelatine in 3 cups of chicken
broth and pour over the chicken. When thoroughly cold, turn
Out. - Mrs. Ira Van Allen.
SAUERBRATEN
Take a solid piece of meat weighing 5 or 6 pounds, removing fat,
if any; pour enough boiling vinegar over it to cover; take J4 water.
Add to vinegar when boiling 4 bay leaves, some whole peppercorns
and whole mace. In summer 4 days is long enough for meat to
remain in this pickle. In winter it may remain 8 to 10 days.
When ready to boil, heat some fat in a stewpan, cut up 2 large
onions. Put in beef and let brown on all sides. Season with salt
and pepper if necessary. Stew closely covered until tender.
Thicken the gravy with brown flour.
Mrs. T. W. Wheatley.
JELLIED CHICKEN
Have a chicken cut up, boil till very tender, pick meat into small
pieces. Season the water in which it is cooked with salt, pepper
and a little onion juice; place the chicken meat in it again and boil
down; when there is not much water left, pour into a mold and
place on ice. It will form a firm jelly. Serve very cold.
Mrs. Sumner Rhoades.
CASSEROLE CHICKEN
Cut up 1 young chicken as for fricasseeing, slice J4 pound salt
pork verythin. Melt a little butter in casserole or covered granite
pan, put in layer of chicken, salted, then layer of pork, cover
tightly and cook in hot oven 1% hours.
Mrs. S. C. Dayan.
CASSEROLE HASH
Boil W4 pound of Warner's macaroni, drain and put in a buttered
baking dish, add a little butter and grated cheese. Make a hollow
in the center and fill with chopped cooked meat, season with salt
and pepper and bake in a hot oven.
19 Meats
CHICKEN WITH SPAGHETTI
Cut a chicken as for fricassee. Boil in 2 quarts of water, or
ore. When tender take the chicken out. Cook 4 box of
paghetti or macaroni in the chicken broth about 25 minutes.
hen strain off the liquor. Put one chopped onion in a spoonful
f butter to fry. Add a tablespoon of flour and a quart of strained
omato juice, pepper and salt, then the chicken liquor. Put the
hicken and spaghetti in this to heat and serve at once. Mush-
ooms or oysters may be added. Mrs. H. S. Bremond.
CHICKEN CASSEROLE
Separate the chicken at the joints and wipe each piece with a
et cloth. Brown delicately in butter and place in casserole with
pint of white stock. Cover and let cook in moderate oven for
% hours. Brown 2 dozen potato balls, some mushrooms, 1 dozen
rrot balls and 6 small peeled onions in 2 or 3 tablespoons butter.
dd these with some salt to casserole and return to oven for
another half hour. The casserole should not be open until it
aches the table. The addition of a little sherry, when possible,
improves it. Mrs. H. S. Bremond.
Toast 7 or 8 slices of white bread. Place in a deep dish, adding
butter the size of an egg. Cover with hot water or milk to melt
butter and make bread right consistency. Add 1 even tablespoon
of Bell's Seasoning and 1 even teaspoon salt. When well mixed
stir in 1 or 2 raw eggs. For goose or duck, add 1 raw onion
- A NICE TURKEY DRESSING
MISS FARMER'S TURKEY DRESSING
One cup stale bread crumbs, 1 cup cracker crumbs, 1 tablespoon
Bell's Seasoning, 1 teaspoon salt, JA tablespoon finely chopped
Ohion, % cup melted butter, J4 cup finely chopped cold boiled
ham. Mix well and moisten with 1% cups scalded milk. If
uffing is to be served cold, add 1 egg, slightly beaten.
BEEF LOAF
Three pounds round steak put through meat chopper, 1 egg
Paten, 2 slices bread put through chopper with steak, 1 teaspoon
ºpper, 3 teaspoons salt, 1 cup sweet milk; mix and bake two hours
a moderate oven. Mrs. John W. Brooks.










Meats 20
BEEF LOAF
Three and one-half pounds beef (chopped fine), 4 pound salt
pork (chopped fine); add 6 crackers (rolled fine), 1 egg beaten, VA
cup sweet milk, salt and pepper. Mix thoroughly and bake in
deep pan one hour or one and one-half hours. One teaspoon
butter melted in 1 cup hot water to baste meat.
Mrs. Francis Oliver.
DRESIDEN PATTIES
Cut stale bread in two-inch slices, shape with round cutter three
inches in diameter and remove centers, making cases. Dip cases
in egg, slightly beaten, diluted with milk and seasoned with salt,
allowing two tablespoons milk to each egg. When bread is thor-
oughly soaked, drain, and fry in deep fat. Fill with any mixture
suitable for patty cases. Mrs. Howard P. Dension.
BEEF LOAF
Three pounds beef, VA pound pork (chopped fine), 1 cup milk,
1 dozen crackers, celery salt, salt and pepper. Mix, bake one hour.
Mrs. H. W. Allen.
BEEF LOAF
Two pounds beef and V4 pound fresh pork, ground, 1 egg, 2
crackers, powdered, 4 cup sweet milk, Vá teaspoon pepper, 2 tea-
spoons salt.
VEAL LOAF
Three pounds veal, V4 pound ham (chopped together fine), 3
eggs well beaten, 5 tablespoons cream or milk, VA cup dried bread
crumbs, butter size of small egg, 1 teaspoon salt, 4 teaspoon
pepper. Mix thoroughly and form in a loaf, put in pan with a
little hot water and bake one hour, basting frequently. Serve hot
with tomato sauce or slice cold and serve with catsup. You can
add a little powdered sage to meat, if liked. Mrs. A. Grant.
WEAL OR BEEF LOAF
Three and one-half pounds veal or beef chopped fine, 6 soda
crackers, 3 eggs, 1 tablespoon salt, 1 tablespoon pepper, butter
size of egg (melted). Make in loaf and bake in oven. Baste with
water very often, Mrs. A. R. Grant.

21 Meats
VEAL BIRDS
Cut veal steaks into pieces four inches long and two inches wide,
removing all fat. Chop the trimmings fine, adding a two-inch
square of salt pork for each bird. Chop this also. Then add half
as much cracker crumbs as meat; season with salt, pepper, lemon
and onion juice and a pinch of cayenne. Mix with beaten egg as
for veal loaf. Spread this mixture on each bird, roll and fasten
with toothpicks, powder with flour and fry in butter or drippings.
When a nice brown add 1 pint cream, and simmer 15 minutes
longer. Serve on squares of toast. Mrs. Mary Edwards.
DELICIOUS LAMB CROQUETTES
(Chicken or beef croquettes made in the same manner are
excellent). Prepare 5 cups chopped lamb. Take 1% even table-
spoons butter, melt in saucepan, and add 1 heaping tablespoon
flour and 1 cup milk, stirring continually until it boils. Add 1
even teaspoon Bell’s Seasoning and 1 even teaspoon salt. Break
one egg over the meat. Pour over same the sauce made as above,
and stir thoroughly. Make into croquettes of size desired, and
put in a cool place to harden. Fry in hot lard. Serve with green
peas.
VEAL LOAF
Five and one-half pounds veal, 1% pounds lean salt ham, 2%
tablespoons chopped parsley, 3 tablespoons ground sage, 2% cups
liquor in which veal is boiled, 2 eggs, salt and pepper to taste.
Cook meat separately in boiling water. When thoroughly cooked
remove bones and put meat through a cutter. Add seasoning
raw eggs and broth, until well moistened. Mix thoroughly by
hand, taking out every part of bone and gristle. Pack in bread
tins previously washed inside with broth. Pour last of broth over
top. Cover with paraffine paper and fit box board on top of each
tin. Place under weights over night. Serve cold, sliced, with
tomato catsup. Mrs. John F. Tuttle.
LITTLE PIGS IN BLANKETS
Season oysters with salt and pepper. Wrap each one in a thin
slice of bacon and fasten together with a wooden toothpick. Have
pan or chafing dish hot and cook the pigs just long enough to crisp
the bacon without burning. Serve hot on buttered toast.
Helen D. Bailey.



Meats 22
LUNCHEON DISH
One-half pound of rice. Cook 20 minutes in a good deal of
water. Drain, add V6 can tomatoes, 1 onion cooked in butter, few
pimentoes, 2 cups Hamburg steak or chopped cold meat, salt,
pepper. Bake 1% hours in slow oven. (Will serve eight people).
Mary S. Wolcott.
NUT LOAF
Put through a food chopper enough English walnuts to make
one cup. Add 4 cups bread crumbs, 1 hard boiled egg, 1 raw egg,
well beaten, 1 grated onion, salt and pepper to taste, a little
poultry seasoning, a little chicken bouquet, milk enough to moisten
the ingredients. Turn into a well greased pan. Bake about one
hour in a moderate oven. Serve hot with tomato sauce or brown
Saul Ce. Mrs. W. F. Hodge.
CREAMED HAM
Melt 1 tablespoon butter, add 1 tablespoon flour and mix until
smooth; then add 1 cup milk, salt and pepper. Into this stir Vá
cup finely chopped ham (boiled or fried) and serve on hot toast.
Mrs. Arthur B. Morse.
VEAL RAGOUT
Take 2 pounds veal (round), cut veal in squares, dip in flour and
brown in not too much butter. Add 1 quart of water. Cook
slowly one hour, then add 1 small carrot and onion sliced. Con-
tinue slow cooking one hour longer.
FILLET OF BEEF
Have a 3 or 4 pound fillet of beef well larded, place on rack in
roasting pan, sprinkle with salt and pepper, dredge with flour. In
the bottom of pan place small pieces of fat salt pork. Bake 20
or 30 minutes in hot oven, basting often. Serve with mushroom
sauce. Pour off 34 cup fat from roasting pan, add 5 tablespoons
flour, stir until well browned, then add 4 cup mushroom liquor
and the caps from 94 pound mushrooms cut in pieces and sauted
in butter 3 minutes. Season with salt and pepper and just before
serving add gradually while stirring constantly the butter remain-
ing in frying pan. Mrs. Van Allen.

23 Meats
HOME-MADE SAUSAGE
Take 50 pounds meat (preferably two-thirds lean fresh pork
and one-third fat fresh pork). If too fat use one-third lean beef.
Put through a meat chopper and spread in convenient dish.
Prepare 10 ounces salt, 3 or 4 ounces black pepper, 2 ounces pul-
verized sage, }, cup sugar, Vá cup wheat flour, 2 tablespoons
cayenne pepper. Mix thoroughly through the meat. Can be
used in 24 hours. Mrs. Richard Simmons.
-
ESCALLOPED BEEF
Two cups cold chopped roast beef, boil 1 cup rice, make 1 cup
tomato sauce. Put in baking dish, in layers, meat, rice, tomato,
salt, pepper and bits of butter. Proceed in this-way until dish is
filled, sprinkle bread crumbs on top and bake one-half hour.
BEEF CROQUETTES
One cup cooked beef or lamb, chopped; 1 cup bread soaked in
gravy or milk, 1 teaspoon summer savory, or sweet marjoram,
1 teaspoon salt, 1 egg, Vá teaspoon pepper. Roll into shape, then
dip in egg, roll in cracker crumbs and fry in pan with a little
butter. Mrs. D. Prentice Rhoades.
MEAT SOUFFLE
Melt 1 tablespoon butter, add 1 tablespoon flour, pour on stir-
ring constantly, 1 cup scalded milk; add 4 cup stale bread
crumbs. Cook 2 minutes. Add V4 cup chopped cooked chicken,
turkey or duck, Vá teaspoon Bell's Seasoning, WA teaspoon salt.
Add well beaten yolks of 2 eggs. Cut and fold in the stiffly beaten
whites. Bake in buttered pudding dish in slow oven 35 minutes.
Serve with or without white sauce.
MEAT SOUFFLE
One pint of hot cream or milk, 1 heaping teaspoon butter, 2
heaping teaspoons flour, V4 teaspoon salt, little pepper. Cook
in double boiler until it forms a creamy sauce, stir in 1 cup chopped
meat and add the beaten yolks of 2 eggs. Cook one minute and
Set away to cool. When cold stir in the beaten whites and bake
from 30 to 45 minutes. Mrs. M. M. Woodford.
-

Meats - 24
HAMBURG STEAK
For 1 pound of meat add 3 teaspoons Bell's Seasoning, J/3 pint
bread crumbs, Vá pint warm water. Place in baking pan and cook
in moderate oven one hour. Serve on a base of mashed potatoes
garnished with parsley.
MEAT SOUFFLE (LAMB)
Put your cold lamb through the meat chopper, then mix with
cream gravy; season with salt and pepper and onion juice and beat
in an egg. Bake for about half an hour and serve immediately
Mrs. A. R. Grant.
MEAT SOUFFLE
One cup. chopped meat, 4 cup bread crumbs, yolk of 1 egg,
season to taste, add 1 cup cream sauce and fold in stiffly beaten
white of egg. Bake one-half hour. Mrs. W. D. Alsever.
MUSHROOM S.AUCE
One can mushrooms, 4 cup butter, 1 tablespoon lemon juice,
% cup flour, 2 cups brown stock or beef extract, salt and pepper.
Drain and rinse mushrooms, cook 5 minutes in clear water; then
drain again, let stand. Brown butter and flour. Add gradually
the consomme, cook 15 minutes. Skim, add mushrooms and cook
2 minutes. Mrs. W. D. Alsever.
MUSHROOM S.AUCE
One-fourth can mushrooms, one cup brown sauce and a tea-
spoon chopped parsley. To make the brown sauce, melt 2 table-
spoons butter in the frying pan, stir in 2 tablespoons flour and
cook until the flour is browned. Then stir into it a cup of hot
water, add salt and pepper to taste. Add the mushrooms, which
have been rinsed and drained, then add the parsley.
CHICKEN TERRAPIN
Four chickens, 2 cans mushrooms (no juice). Cut up cooked
chickens as for salad, cut mushrooms with a silver knife. Cook
2 quarts cream, 8 tablespoons butter, 8 tablespoons flour. Season
with salt, pepper and celery salt. Add chicken and heat all
together. Helen M. Condon.
º

2
5
Meats
HORSERADISH SAUCE (FOR ROAST MUTTON)
Two tablespoons horseradish wet with vinegar, 1 teaspoon salt,
V6 teaspoon mustard, 1 teaspoon sugar, 3 tablespoons whipped
Cream. Mrs. Riggs, Brooklyn.
QUEECHY (NEW YORKER)
Equal parts of tart apples and raw onions, chopped fine; sweeten
to taste and moisten with vinegar. Serve with roast duck.
SPICED BEEF
Chop 2 pounds fresh beef, enough to fill 4 cups. Soak 2 slices
bread, either toasted or plain, in 1% cups milk, and add the raw
beef. Cut fine 2 slices fat salt pork and add to beef, together with
3 even teaspoons salt and 3 even teaspoons Bell's Seasoning.
Place in a buttered pan. Cut a piece of butter the size of an egg
in small pieces, and distribute over the top. Bake from 1 to 1%
hours.
DELICIOUS PRESSED BEEF
Take a 6 pound cut, shin beef, wash thoroughly, cut in small
pieces, place in kettle, half cover with cold water, and cook slowly
for five hours. Remove fat, gristle and bone. Chop fine, add 2
even teaspoons of Bell’s Seasoning, heaping teaspoon salt, and
enough of the liquor to moisten well. Place in deep dish with
heavy weight on it and cool. An onion cooked with the meat will
add to the flavor. -
CHESTNUT DRESSING FOR FOWL
Select a quart of large chestnuts, cut a gash in one side of each
and shake them in a pan of hot butter for a minute or two, then
set them in a hot oven to bake for five minutes. Remove the
shells and the inner skin and cook in boiling salted water, drain
and pass them through a ricer, add one-fourth cup butter, one
teaspoon salt, a dash of pepper, two cups bread crumbs moistened
with a little hot water and a drop or two of onion juice.
ESCALLOPED MEAT OR DISH
Alternate layer of meat or fish sprinkled over with 1 teaspoon
Bell's Seasoning, with a layer of fine cracker crumbs, then a layer
of potato. Repeat these layers until dish is full. Add gravy,
broth, or warm water, and bake slowly. For fish use milk instead
of warm water.

CHEESE DISHES AND EGGS
CHEESE BALLS
One cup grated cheese, 1 heaping teaspoon flour, 1 pinch of
paprika, J4 teaspoon salt. Add carefully to the whites of 2 eggs
beaten stiff. Roll in small balls, then in bread crumbs and fry
in deep fat. Mrs. D. Millen.
CHEESE BALLS
Mix together 1% cups grated cheese, 4 teaspoon salt, a few
grains of cayenne. Add whites of 3 eggs, beaten stiff; shape into
small balls, roll in fine crumbs and fry in deep fat.
Mrs. Sumner Rhoades.
CHEESE AND BACON
Mix 1 package snappy cheese, 1 egg (beaten), dash of paprika,
pinch of mustard. Spread on 4 whole slices of bread and lay 2
strips of bacon on top of each slice. Broil quickly in gas oven.
Mrs. M. W. Warwick.
“STADGE” FOR CHAFING DISH
Put small piece of butter in chaſing dish and let it get hot. Beat
% dozen eggs, put these in chafing dish and stir constantly, keeping
them from growing lumpy. When thick, add Vá pint cream and
cook, stirring until smooth, adding a dash of paprika and salt to
taste. Lastly add a cake of cream cheese, which allow to melt.
Serve on hot toast. Mrs. Ralph Harter.
BAKED CHEESE
One cup of cheese, cut fine and stirred into 1 cup scalding hot
milk. Stir until the cheese dissolves, then add nearly 1 cup soft
bread crumbs. Season with salt, paprika and a little dry mus-
tard; add well beaten egg. Put into a shallow tin and brown on
top grate of oven. Mrs. W. H. Woodhull.
ESCALLOPED CHEESE
One heaping coffee cup of cheese, 1 heaping coffee cup of bread
crumbs, 1 pint of milk brought to a boil. Add cheese and stir
until dissolved; add crumbs, small piece of butter, Vá teaspoon
salt, 1 teaspoon mustard, 1 egg well beaten, dash of pepper. Bake
20 or 30 minutes. Mrs. I. A. Savage.
27 Cheese Dishes and Eggs
WELCH RAREBIT
One pound of New York full cream cheese, Vá pint cream, 1
level teaspoon dry mustard, same of Hungarian pepper, same of
salt, 2 raw eggs, 1 ounce butter. Have ready hot toast or crack-
ers. Place butter in chafing dish. Add half of the cream, put
cheese in dish with them, stirring constantly until well cooked and
smooth. Break eggs, whites in one plate, yolks in another; beat
whites to a stiff froth. To beaten yolks add seasoning and
remainder of cream. Stir until mixed. Pour this into cheese
when well cooked. Cook a moment longer, add egg foam, beating
rapidly to make light. Serve at once on toast or crackers.
Mrs. S. C. Dayan.
WELCH RAREBIT
Cut in small pieces 2 pounds dairy cheese. Place in chaſing
dish, add 4 teaspoon mustard, same of salt, a little paprika.
When almost melted add 34 cup of beer, stirring constantly
(ginger ale may be used if desired), in 2 or 3 minutes add 1 beaten
egg; cook 1 or 2 minutes longer and serve on Uneeda viscuits or
hot buttered toast. Ella May Lewis.
CHEESE SAVORIES
With individual baking dishes buttered ready to fill, proceed
for the savory thus: Make 2 even tablespoons butter boiling hot
in an agate saucepan, stir in 1 tablespoon (even) sifted flour, add
slowly 1 cup of milk, stir until smooth; stir this into the beaten
yolks of 2 eggs and stir in 3 tablespoons of grated cheese. Add
the stiffened whites of the eggs mixed lightly throughout. Bake
from 10 to 15 minutes, browning at the last. If desired to omit
Whites of eggs, put egged crumbs on top.
Mrs. Walter Rockwood Ferris.
DEVILED CHEESE
Use one cake of Neufchatel cheese, one tablespoon cream,
One-fourth teaspoon salt, piece of butter half the size of the cake
of cheese, some chopped pecan nuts and tobasco sauce. Mix
together in a bowl, form in small balls and roll in the finely chopped
pecan nuts. These balls may be used as a separate dish, or may be
placed on the side of the salad plate. In either way they are
attractive and tasty.


Cheese Dishes and Eggs 28
ESCALLOPED CHEESE
Six slices of bread cut with muffin rings. Butter the rings and
place a slice of bread in each and stand in baking dish; cover these
with 4 pound grated cheese and a little salt, beat 2 eggs and add
to them 1 cup milk, pour this over the bread and bake in very hot
oven about 3 minutes. Remove the rings and serve in platter
around a roast. Mrs. J. Remsen Bennett.
CHEESE RICE
One cup rice cooked in cold water 20 minutes, then put in
strainer and run cold water through. Sauce:–1 quart milk, lump
of butter size of walnut, V4 pound medium cheese; heat until
dissolved, then put in rice, cover top with cracker crumbs and
bake 1 hour. Mrs. D. Millen.
CHEESE SOUFFLE
Three tablespoons flour, same of butter, 3 eggs, 1 cup milk,
1 cup grated cheese, seasoning to taste. Make a thick white
sauce, stir in cheese and yolks of eggs beaten until thick, season
to taste as the cheese may be salty. Fold in stiffly beaten whites
of eggs and bake in a buttered dish about 25 minutes. Serve at
once, as it falls. Mrs. Sumner Rhoades.
ESCALLOPED CHEESE
Into a well buttered quart baking dish place a layer of buttered
bread; slice over this a thin layer of dairy cheese, alternating, until
the dish is filled, with a layer of buttered bread at the top. Beat
1 fresh egg with V4 teaspoon salt, Vá teaspoon dry mustard, a pinch
of cayenne if desired, and 1 cup sweet milk. Pour this over the
bread and cheese and if not enough milk, add a small quantity
more. Bake in a hot oven for 30 or 40 minutes and serve at once.
This is a good luncheon dish. Mrs. G. L. Gridley.
BREAKFAST EGGS
A simple and delicious egg dish, neither omelet nor scrambled,
is as follows: Beat 4 eggs until light, add 4 tablespoons sweet
milk, a small pinch salt, dash of pepper; beat again and turn into a
hot iron frying pan containing a tablespoon of butter. Toss and
fold carefully until uniformly a light brown.
- Mrs. G. L. Gridley.
29 Cheese Dishes and Eggs
EGGS WITH TOMATO SAUCE
Five eggs, 4 teaspoon salt, 2 tablespoons butter, V4 cup milk,
1/3 teaspoon pepper. Beat the eggs lightly with a fork, add salt,
pepper and milk. Put butter in frying pan and when melted pour
the eggs into it and stir constantly until cooked. To make the
tomato sauce, use the following recipe: Two tablespoons butter,
one tablespoon chopped onion, 2 cups strained tomatoes, 1 table-
spoon sliced mushrooms, one tablespoon capers, 4 teaspoon salt,
dash of pepper. Cook the onions in the melted butter until
yellow, add tomato and cook until it is well cooked down, add other
ingredients. Pile the scrambled egg in the center of the platter
and pour the sauce over it. -
EGG BALLS
Yolks of two hard boiled eggs, V8 teaspoon salt, few grains
cayenne, V6 teaspoon melted butter. Rub yolks through sieve,
add seasoning, and moisten with raw egg yolk to make of con-
sistency to handle. Shape in small balls, roll in flour and saute
in butter. Serve in brown soup stock and consomme.
Mrs. Howard P. Denison.
EGG TIMBALES
Beat 4 eggs slightly, add 34 cup of milk and season with 4
teaspoon salt, /s teaspoon pepper and a few grains of cayenne.
Strain into buttered timbale molds, set in pan of hot water and bake
until firm. Mrs. Ida Richards.
EGG WITH TOMATO IN CHAFING DISH
Cook 1 can tomatoes well, using the thick part but not all of
juice. Then put a buttered mold in chafing dish, add cayenne
pepper and salt, then the tomatoes; next add 6 well beaten eggs.
Cook until creamy. Lastly add stuffed olives cut in halves, or
mushrooms. Serve on hot buttered toast.
Mrs. Ralph Harter.
CREAMED EGGS
Boil eggs 20 minutes, make a white sauce, adding a beaten egg
he last thing. Cut the whites of eggs into small pieces, heat in
he sauce and serve on a platter with triangles of toast and with
he yolks of the eggs grated over the top.
Mrs. Wm. H. Woodhull.
















Cheese Dishes and Eggs 30
CHEESE BISCUITS
One level cup flour, J4 teaspoon salt, 3 level teaspoons of Baking
Powder, 1 level tablespoon butter, 8 level tablespoons (% cup)
grated cheese, JA cup water. Mix like drop Baking Powder bis-
cuits. Bake 12 minutes in a hot oven. Sufficient for 12 biscuits.
Dorothy Alvord.
TOMATO RAREBIT
Two tablespoons butter, 2 tablespoons flour, 34 cup milk, 34 cup
stewed and strained tomato, V6 teaspoon soda, 1 pound cheese, 2
eggs lightly beaten, salt, cayenne, mustard and paprika. Make
a cream sauce of butter, flour and milk. Add cheese (cut into
bits). When thoroughly melted and smooth, add tomato and
soda, or, if in haste, tomato catsup. Just before removing from
fire, add the eggs. Serve on toast. Mrs. H. S. Bremond.
BAKED EGGS WITH CHEESE
Into a buttered baking dish break as many eggs as you wish
to serve and add three tablespoons milk for each egg, salt, pepper
and a generous grating of cheese. Bake in quick oven till slightly
brown. Mrs. Arthur B. Morss.
EGGS IN TOMATO
When the housekeeper uses eggs frequently she is always glad
to find a new way of preparimg them. Eggs shirred im tomato
make a tasty dish for breakfasr. Into a ramekin aput a table-
spoon of stewed tomato to which has been added to pinch of
salt and a dash of sugar, break the egg in this and set in the
oven. Bake until firm and serve hot in the ramekin.
EGGS AURORA
Boil 4 eggs for 10 minutes. Make a cup and a half of cream
sauce, adding salt, pepper, and about 34 cup of grated cheese
while sauce is thickening. Cut the egg in halves lengthwise.
Place in baking dish, pour over the sauce, adding a little more
grated cheese, a few bread crumbs and bits of butter on the top.
Brown in a hot oven for about 20 minutes.
Mrs. Sumner Rhoades.

31 Cheese Dishes and Eggs
OMELET
Six eggs, whites and yolks beaten separately. To 1 cup of milk
add 6 teaspoons cornstarch, a little salt and 1 teaspoon baking
powder. Stir thoroughly, add whites last, stirring lightly. Cook
in butter in hot spider. Mrs. Lester Worden.
OMELET
Six eggs, yolks and whites beaten separately. Add to the yolks
a teacup of milk and pinch of salt, 1 tablespoon flour. Beat
whites stiff and add to first mixture. Butter and heat frying pan,
pour in and just brown the bottom, then set pan in hot oven
until cooked. Turn out on hot platter, folding one halfover the
other. Mrs. Van Allen.

VEGETABLES
HOMINY SOUFFLE
One-half cup hominy, 3 cups milk, 2 eggs, 1 tablespoon butter,
salt and pepper. Bring milk to boil, put in hominy, cook 15
minutes. Put in butter and yolks and cook 10 minutes. Stir in
beaten whites, put in baking dish and bake J4 hour.
Mrs. Chas. E. Pennock.
FAVORITE BAKED POTATOES
Take cold baked potatoes, peel and chop them. Season with
salt and pepper. Then put a layer of them in a white-lined basin,
or a casserole, enough to cover the bottom. Season again with
salt and a little pepper, also sprinkle with flour as from a salt
cellar, and add bits of butter on top. Add another layer of pota-
toes and repeat the above process until the basin is full, finishing
with butter. Put in milk enough to come within half an inch of
the top layer, and put the basin on top of the stove until the milk
bubbles and the potatoes are well heated. Now put them on the
top grate of the oven. As soon as they are browned they are ready
to serve. Mrs. Mary F. Hasbrouck.
CORN FRITTERS
Eight ears grated corn, VA cup flour, 2 eggs, teaspoon salt, a
little pepper. Fry in butter like pancakes.
POTATO PUFF
Two cups mashed potato, 3 tablespoons melted butter beaten
to a cream. Then add 2 eggs well beaten, JA cup sweet cream
or milk and 1 teaspoon salt. Pour in deep dish and bake about
One hour. Mrs. Frank F. Hutchins.
SWEET POTATOES, SOUTHERN STYLE
One-fourth cup butter, 2 tablespoons brown sugar, melt together
in pan, then put in layer of sliced raw sweet potatoes. Pour over
it enough cold water to cover bottom layer. Season with pepper
and salt. Cover and cook slowly for one hour, then take off cover
and brown quickly. - Mrs. Harold B. Scott.
33 Vegetables
POTATO PUFF
Two cups cold mashed potato, stir in 2 tablespoons melted
utter, beat to a cream, then add 2 eggs well beaten and 1 cup
ilk. Salt to taste. Pour into a pudding dish and bake in quick
ven until brown. Serve at once. Mrs. Wm. H. Woodhull.
GLAZED SWEET POTATOES
Boil 6 potatoes for 10 minutes, drain and cut in slices; then place
n a buttered pan. Brush with V4 cup sugar, 4 tablespoons water
nd 2 tablespoons butter, which have been boiled 5 minutes.
ake 30 minutes, basting often with the latter mixture.
Mrs. Ralph Harter.
SUMMER SQUASH, SOUTHERN STYLE
Boil squash until tender, mash, add butter, salt, pepper and
% cups milk or cream. Boil slowly 4 hour longer. Should be
bout the usual consistency.
BAKED ONIONS WITH CELERY
Take Spanish onions, peel and boil in salt water until tender.
Take out center of onions and chop with celery, leaving only
he outside of the onions. Season with butter, pepper and salt.
Till the onion shells with this mixture and put in baking tin with
little cold water and bake until brown. Mrs. E. P. Jeffery.
ONION SOUFFLE
One cup cream sauce, JA cup bread crumbs, 1 cup cold boiled
nions, chopped, 1 teaspoon chopped parsley, 1 egg yolk. Mix
horoughly, add beaten whites of 2 eggs and bake in moderate
Ven. Serve at once. Mrs. Charles E. Pennock.
STUFFED PEPPERS
Six green peppers, 2 cups boiled chicken, 2 cups boiled rice,
Cup strained tomatoes, 1 tablespoon grated onion, 2 tablespoons
elted butter, and fresh bread crumbs. Remove the stem and
eeds of peppers, boil them ten minutes in boiling salted water,
rain and fill with a mixture made by mixing the above ingredients
nd bake in hot oven for twenty minutes, basting with hot water,
-





Vegetables - 34
BAKED ORANGES
Medium sized oranges. Cut off top and core. Put in center of
each 4 tablespoons of sugar, 1 teaspoon of butter. Place in panl
half full of water, bake in slow oven for 34 of an hour. Just before
removing from oven, place on top of each orange 1 Marshmallow
and brown. Remove to serving dish. Make sauce of syrup left
in pan. Thicken. Add sherry to taste. Serve hot.
Mrs. H. S. Bremond.
FRESH EGGPLANT AND TOMATO BAKED
Peel and slice egg plant. Peel and slice tomatoes. Butter a
baking dish. Add layer of egg plant, then layer of tomato with an
occasional small dot of butter. The juice from the sliced tomatoes
will keep if moist enough. Season to taste with salt and pepper.|
Put crumbs on top and bake for 34 of an hour. Layers of cheese
may be added if desired. Mrs. H. S. Bremond.
SQUASH STUFFED WITH SHRIMP
New Orleans Creole Recipe
Take half grown summer squash and simmer whole in water ten
minutes. Cut them in halves if small, in quarters if large. Scrape
out the interior leaving the shell however thick enough to handle
without breaking up. Remove seeds if large. Press all super-
fluous moisture out of the vegetable pulp and add to it the follow-
ing: To enough squash to serve 6 persons put one cup of bread or
cracker crumbs, one onion and one tomato minced fine, V4 clove
of garlic, thyme, parsley, bay leaf, 2 cups of shrimps chopped fine,
2 tablespoons of lard. Fry the onion and shrimp lightly in the
(lard or bacon fat) and add to it the tomato and herbs. Into this
turn the squash which has been well mixed with the crumbs, also
salt and pepper and a beaten egg. Turn over and over with a
spoon mixing it thoroughly and keeping it turned over and over
while cooking for about ten minutes. Have shells arranged in a
baking dish. Fill each rounding nicely. Sprinkle with fine
crumbs mixed with melted butter and bake until brown. Serve
hot. Egg plants may be used same as squash only requires longer
cooking and either may be baked in casserole instead of shells.
Also ham may be used instead of shrimp for either vegetable,
Ethel Thorne.













35 Vegetables
FRIED PEACHES
Pare, stone and halve fairly soft peaches. Put in pan pit side
up. Fill with brown sugar and cook over a slow fire until done or
browned; just enough butter to keep them from sticking to pan.
Mrs. H. S. Bremond.
SWEET POTATOES BAKED WITH APPLES
Wash 4 medium sized potatoes, peel and cut in slices about 4.
inch thick. Pare and slice same number of tart apples, in same
ay. Put sweet potatoes and apples in baking dish in alternate
ayers with sugar sprinkled over apple layer, sprinkle Vá cup sugar
ver the top, scatter J/4 cup butter also over top, add Vá pint hot
water. Bake slowly for 1 hour, or until well done. Serve hot.
ess sugar and butter can be used, or sweet potatoes can be cooked
rst and then peeled and sliced adding apples then, in which case
t needs to cook only 30 minutes. Mrs. F. J. Ludwick.
CORN OYSTERS
One pint grated corn, V4 cup flour, 1 egg, salt and pepper.
ſix well and fry in deep lard. Half quantity with one egg is
nough for two persons. Mrs. J. Remsen Bennett.
CORN OYSTERS -
Grate 12 ears corn, getting out all the milk. Mix with 1 cup
resh bread crumbs, 1 teaspoon sugar, 1 teaspoon salt. Fry in half
ard and half butter in shape of oysters. Mrs. Ralph Harter.
CORN OYSTERS
One dozen ears of corn, grated; 4 eggs, whites and yolks beaten
eparately. Salt to taste. Fry on a greased griddle and serve
t once. Mrs. W. K. Archbold.
PEACH FRITTERS
Make a fritter batter. Take a can of peaches, drain them from
he juice, dip each piece into the batter and fry in deep fat. Take
he juice of the peaches and thicken with a little cornstarch, boil
p, add a flaovring of sherry wine, pour over fritters and serve.
Mrs. Edgar Brown.

Vegetables 36
CORN PUDDING
To 3 cups of grated corn, add 2 cups of milk, 2 beaten eggs,
2 teaspoons sugar, salt and pepper. Pour into a baking dish and
place in oven, bake until brown and firm as any custard.
Mrs. Edgar F. Brown.
BAKED CORN
Three pints grated corn, 3 eggs, well beaten; 2 tablespoons
butter, 1 cup cream, salt. Bake slowly one hour. -
- Mrs. Ira Van Allen.
SNOW FRITTERS º
One egg, Vá pint milk, 1% cups flour, 1 teaspoon salt, 1 pint
freshly fallen snow. To the well beaten egg add the other ingredi-
ents except the snow—and beat five minutes. Have boiling fat in
readiness and stir the snow lightly into the batter just before
dropping it by spoonfuls into the hot fat.
Mrs. W. K. Archbold.
STUFFED EGGPLANT
Boil eggplants until tender; cut in half, scoop out the inside and
add to it a small piece of butter, little onion, pepper and salt.
Fill the halves with this, cover with bread crumbs and place in a
quick oven. Mrs. Remsen Bennett.
DEVILED CORN
One can corn, melt 3 tablespoons butter, add 2 tablespoons flour,
1 pint milk. Cook until thickened. Stir corn in this: A tea-
spoon salt, 1 teaspoon sugar, 1 egg, well beaten. Put in baking
dish, cover with cracker crumbs and bake until brown.
Mrs. E. P. Jeffery.
CORN PUDDING
One can corn, or six ears, chopped fine; 1 large tablespoon
butter, 3 eggs, beaten separately; 2 tablespoons milk or cream.
Season with pepper and salt and bake 20 minutes in a hot oven.
Serve at once as a vegetable with the meat course.
Mrs. W. K. Archbold.

37 Vegetables
CHOPPED BEETS
Boil fresh beets till tender, then chop fine. Just before serving
pour over them a hot dressing made of 1 egg, V4 teaspoon sugar,
1 tablespoon butter, V4 cup vinegar, 1 teaspoon mustard and a
little salt. Mrs. Arthur B. Morss.
EGGPLANT FARCI
Parboil an eggplant and cut it into dice. Make a white sauce
with 2 tablespoons butter and 2 tablespoons flour and a pint of
milk; salt and pepper. Into a baking dish put a layer of eggplant,
then one of sauce and grated toast, and continue until the dish is
full, having the last one sauce. Grate a hard boiled egg over this
with grated toast and bake in oven for 15 minutes.
Mrs. Edgar Brown.
TOMATOES FILLED WITH MACARONI
Cut off the stem end of the tomatoes, scoop out the centers;
cut cooked Warner's macaroni in small pieces, season with salt,
pepper and butter and fill the tomatoes. Sprinkle a little grated
cheese over the top of each and bake for half an hour.
Mrs. Edgar Brown.
JELLIED VEGETABLES
Soak 1 tablespoon gelating in J4 cup cold water for a few
minutes, then dissolve in 1 cup of boiling water; add 34 cup each
of sugar and vinegar, 2 tablespoons lemon juice, 1 teaspoon salt,
a few whole cloves; when nearly cold strain and add 4 can
(1 cup) green refugee beans, whole, and 2 or 3 pimentoes cut in
fancy shapes. Put in small molds and set in a cold place.
Laura I. Savage.
SPAGHETTI MILANESE
For this get the spaghetti (Warner's) which comes in round
coils. Cook spaghetti in boiling salted water rapidly for 20
minutes. Make a sauce of 34 cup soup stock and 4 cup thick
tomato puree, add 1 stalk celery chopped fine. Place spaghetti
in deep dish, mix in JA cup grated cheese with a fork, pour on
Sauce. Serve at once, with extra dish of cheese on table to
Sprinkle on top.
Vegetables 38
SPAGHETTI ITALIENNE
One can of tomatoes, 1 large onion, 1 green sweet pepper,
chopped fine, 34 cup olive oil. Cook all together 4 hour. Have
ready boiled 1 quart of Warner's spaghetti, put it into above
mixture and heat thoroughly, then add 1 cup grated cheese; allow
cheese to melt and serve at once. Mrs. J. P. Barnes.
MACARONI AND TOMATOES
Boil enough Warner's macaroni for six persons, until very
tender, in salted water, then drain. Have ready V4 can tomatoes
stewed and strained, in which put large piece of butter. Pour
sauce over macaroni and serve. Mrs. John Bates.
RICE COOKED IN THE SOUTHERN MANNER
Place 1 cup of rice in a fine sieve and pour hot and cold water
over it alternately until it is thoroughly clean. Sprinkle this
rice little by little into a quart of salted water which must be
boiling hard in a double boiler. Boil 20 minutes, drain closely,
set the kettle back and steam fifteen minutes with the lid off.
The rice must not be stirred and must be lifted delicately and
heaped lightly in a hot dish. Mrs. W. K. Archbold.
RICETTE
Boil 1 cup rice 15 minutes, then drain. Mix 94 cup chopped
pimentoes and 94 cup Bermuda or Spanish onion and put a layer
of this in bottom of baking dish, then a layer of rice and then a
layer of the remaining mixture and the rest of the rice; cover all
with a thick layer of grated cheese. Fill the dish a little over half
full of milk and bake in a moderate oven about one hour.
Mrs. J. P. Barnes.
BOSTON BAKED BEANS
One quart pea beans, 1 teaspoon mustard, 4 teaspoon ginger,
% teaspoon soda, 94 pound salt pork, J4 cup molasses, salt and
paprika to taste. Wash beans thoroughly, place in bean pot,
then add all other ingredients, previously well mixed, into the
molasses. Score the pork and lay on top. Cover all with water
and bake 5 hours, adding cold water from time to time as needed.
Have very moist when finished as beans absorb the liquid rapidly.
Mrs. W. D. Alsever.














39 Vegetables
BOSTON BAKED BEANS
One pint beans, add water to cover beans and cook until skins
begin to loosen. Then put in bean pot with quarter of cup of
molasses (add salt and a little mustard). Keep plenty of water
on beans while baking. Bake in slow oven 6 or 7 hours, or until
tender. Mrs. A. R. Grant.
RICE FRITTERS
One pint cooked rice, Ø cup sweet milk, 2 eggs well beaten,
a little flour to stiffen. Shape into cakes or balls and fry in hot
lard. Mrs. W. K. Archbold.
BAKED BEANS
One quart navy or small beans, soak over night. Put on stove
with hot water and teaspoon soda; when skin can be blown off
remove and drain. Cut up 4 pound salt pork in small pieces,
1 tablespoon molasses, salt and pepper to taste. Place in jar
in layers, pork and beans. Bake for 2 hours covered, and with
plenty of water. Remove cover and let bake brown.
Mrs. S. C. Dayan.
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service.
SALADS
SALAD
Scald 1 cup milk or well reduced chicken stock (the last is
preferable), beat yolks of 3 eggs slightly, add 4 teaspoon each
of salt and paprika and celery salt and cook as boiled custard.
Remove from fire, add 4 package of gelatine softened in A cup
chicken broth. Strain over J/4 cup of cooked white meat of
chicken, chopped and pounded in a mortar and passed through
a sieve. Stir over ice water until perfectly smooth and begin-
ning to set, then fold in 1 cup of whipped cream. Turn into a
ring mold and when chilled and wet set turn into a bed of lettuce
and fill the center with equal parts of celery and English walnut
meats, sliced and mixed with French or mayonnaise dressing;
or mold in small cups and turn out on a slice of chilled tomato
resting on a lettuce leaf, garnish with mayonnaise.
Mrs. Ira Van Allen.
PEAR AND NUT SALAD
Core Bartlett pears, fill cavity with chopped pecan nuts and
English walnuts and mayonnaise. Set this on a lettuce leaf, place
around it 4 balls of cream cheese rolled in parsley.
Mrs. Sumner Rhoades.
TOMATO JELLY SALAD
One can tomatoes, 1 onion grated, 1 teaspoon salt, 1 tablespoon
sugar, 6 whole cloves, 1 small piece bayleaf. Cook 20 minutes.
Rub through a sieve. Add 2 tablespoons granulated gelatine,
dissolved in 34 cup cold water. Pour into individual molds and
serve on lettuce with mayonnaise dressing. Mrs. E. P. Jeffery.
TOMATO JELLY
One-half box gelatine dissolved in a little water, 1 quart stewed
tomatoes, 1 teaspoon sugar, salt to taste, dash cayenne and celery
salt. Heat together and strain through fine sieve, pour into
individual molds and set in cool place to harden. Serve on lettuce
leaves with mayonnaise dressing. Mrs. Mary Edwards.
FRUIT SALAD No. 1
Grape fruit and bananas on a slice of pineapple. Serve with
mayonnaise dressing. Mrs. Mary Edwards.

















43 Salads
TOMATO ASPIC
Simmer 2 cups tomato liquor, 2 stalks celery, 1 bay leaf and a
slice of onion for about 15 minutes; strain and add 3 tablespoons
granulated gelatine dissolved in cold water. Then add salt and
pepper to taste. Pour into forms that have been wet. Leave
5 or 6 hours. With a hot teaspoon remove from center jelly to
form a cavity, which fill with salad. If shrimp salad, choose a
whole shrimp and lay in form before pouring in jelly. Melt the
jelly that has been removed and pour into the cups. Let it harden.
Turn on lettuce leaf and surround with mayonnaise.
Mrs. William F. Hodge.
INDIVIDUAL FRUIT SALADS
One slice of Hawaiian pineapple, 16 malaga grapes cut in halves
and seeded, 2 tablespoons chopped English walnut meats, 3 or 4
tablespoons mayonnaise dressing mixed with whipped cream, 2
lettuce leaves. Put lettuce on a plate, lay one slice of pineapple
dotted with grapes, add salad dressing, then nuts. Keep cold
until ready to serve. Mrs. John F. Tuttle.
GERMAN POTATO SALAD
Cook 12 medium sized new potatoes with jackets; when tender,
stand in cold water about 5 minutes; pare and slice very thin.
Mix with following dressing: Cream 1 tablespoon flour with
1 of butter, 2 tablespoons vinegar, 3% cup cold water; cut 1 onion
in and cream 10 minutes. Sprinkle little mustard over potato,
salt and pepper to taste. Slice onion fine with potatoes, if liked.
Serve either hot or cold. Mrs. Geo. H. Bond.
ORANGE SALAD
Fill a salad bowl with crisp, white lettuce leaves, cut oranges
across in round slices, after removing peel and skin, place them
here and there among the lettuce leaves; marinate and serve very
cold with French dressing. Very cool and inviting looking on a
hot day.
FRUIT SALAD No. 2
Remove skin and core from ripe pears. Fill the cavity with
cooked or mayonnaise dressing and place cherries on top.
Mrs. Mary Edwards.
Salads 44.
MARION'S SALAD
One-half can pineapple, V4 pound fresh marshmallows, cut
in small pieces. Mix together with dressing made as follows:
One-half cup cream (whipped), 2 tablespoons powdered sugar,
1 tablespoon lemon juice added slowly. May be served either on
Boston lettuce as a salad or in sherbet cups for dessert.
Mrs. S. C. Dayan.
APPLE AND DATE SALAD
Chop fine, apples and dates; mix with a cream dressing and
serve in hollowed out apples or on lettuce.
Mrs. Sumner Rhoades.
FRESH PINEAPPLE SALAD
Cut in half 1 large pineapple. Scoop out the fruit and cut in
cubes. Mix with mayonnaise dressing and serve in one-half of
pineapple shell.
CHEESE AND CELERY SALAD
Rub the inside of small cone shaped molds with revolving
knife (used for dipping ice cream), lightly with olive oil; mix cream
cheese to a paste with a little cream. Line the mold with this;
fill the center with celery cut fine and mixed with mayonnaise.
Carefully turn out on a lettuce leaf. Mrs. Ira Van Allen.
TOMATO AND MACARONI
Scoop out the insides of medium sized tomatoes, fill with a mix-
ture of chopped celery, nuts and cold boiled Warner's macaroni,
with mayonnaise dressing. Serve on lettuce leaves.
Mrs. Sumner Rhoades.
CREAM SALAD DRESSING
One-half pint cream, take one-half of it, put in small double
boiler, let come to a scald, then stir in 24 cup vinegar in which
you have dissolved 1 teaspoon cornstarch, 1 tablespoon sugar,
1 teaspoon salt. Cook until thickens, then add yolks of 2 eggs,
well beaten, Vá teaspoon mustard, a little paprika. When cold,
whip the remaining cream and add to it. Mrs. D. Millen.
~


45 Salads
MARASCHINO SALAD
Stick salted almonds in end of maraschino cherries, about 6 to a
portion. Serve on lettuce hearts with either French or mayon-
naise dressing. Malaga grapes with the nuts stuck into one end
are also nice with this, if one wishes a color scheme of red and
white.
MAYONNAISE, DRESSING
One scant teaspoon mustard, a little cayenne pepper, 1 scant
teaspoon salt, 1 egg. Beat until creamy with egg beater. One
teacup Columbia salad oil, add 4 at a time, beating thoroughly.
Juice of Vá lemon added last thing. Mrs. Wm. H. Woodhull.
CREAM CHEESE SALAD
Mix a cream cheese with salt, pepper and Blue Label catsup
to taste, and form into balls with half an English walnut meat on
each side. Serve on lettuce with any dressing desired. These
taste good and are pretty for a “red” or “pink” luncheon.
SALAD DRESSING
One tablespoon mustard, 1 tablespoon sugar, 1 tablespoon
flour, salt, cayenne pepper, small V4 cup butter, 2 eggs. Mix
this all together, put on fire and add 1 cup vinegar and 1 cup milk.
Cook until thick. Thin before serving with whipped cream.
Laura I. Savage.
COOKED SALAD DRESSING
Put 4 pint cream, either sweet or sour, into double boiler;
also 1 cup vinegar, slightly diluted. Blend 1 teaspoon mustard,
same of salt, smooth with a little vinegar and add to cream; then
add 1 tablespoon sugar, dissolve 1 heaping tablespoon cornstarch
in about 4 cup milk, and add. When it begins to thicken well add
beaten yolks of 2 eggs, first beat them into a little of hot mixture
to prevent curdling. Do not cook after adding eggs. When
ready to use thin with whipped cream. This is particularly nice
with fruit salads. Mrs. Jeffrey.
PINEAPPLE DRESSING FOR FRUIT SALAD
Six eggs, beaten separately, juice of 2 cans of pineapple, juice
of 1 lemon. Cook in a double boiler. When cold, add 1% cups
of cream, 1 cup of sugar and vanilla. Dorothy Alvord.

Salads 46
MAYONNAISE DRESSING
Have all materials fresh and cold. Put yolks of 2 eggs in cold
bowl, add cold olive oil very slowly, beating with silver fork until
mixture is very thick. When nearly enough oil has been added,
put in a few drops of vinegar and lemon juice, then more oil and a
little vinegar and lemon juice again. The amount used depends
upon taste. One-half teaspoon salt, 1 teaspoon each of powdered
sugar and dry mustard should be added, a little at a time, towards
the end of the process For 2 eggs at least a pint of oil is
required. Mrs. S. B. Schultz.
GINGER ALE SALAD
Pour J4 cup of boiling water over 1 package of lemon Jello O.
Set in hot water until thoroughly dissolved, stirring all the time.
Cool and add one and one-half cups Ginger ale. Set in a cool
place until it begins to thicken. Then stir in J4 cup finely cut nut
meats, 94 cup finely cut celery, 1 cup finely cut assorted fruits, 1
tablespoonful finely cut crystallized ginger. Marjory Parsons.
THOUSAND ISLAND DRESSING
One-half cup mayonnaise, little less of cream, 2 soup spoonsful
tarragon vinegar, 1 heaping teasponoful paprika, salt, 4 or 5 soup
spoons chili sauce. Mix these well in a bowl, then add 1 soup
spoon chopped green pepper, 1 teaspoonful chopped sweet red
pepper or pimento, 1 teaspoonful chopped beet, 1 teaspoonful
chopped olives or onions, Mix, stir well, and serve cold.
Celia Boyington Tuttle.
GINGER ALE SALAD
Three-fourths cup diced pineapple, 34 cup chopped grapefruit
pulp, 34 cup blanched and shredded almonds, 4 cup Malaga
grapes if available, 1 cup imported Ginger Ale, 2 tablespoons
gelatine, /s (scant) teaspoon salt, pepper, white Cayenne. Lettuce,
Mayonnaise.
Soak gelatine for 5 minutes in JA cup of tepid water, then dis-
solve it over steam. Combine the fruit, nuts, salt and pepper, stir
in 34 of the Ginger Ale, reserving W4 to mix with Gelatine, then add
the ginger ale and gelatine last. Pour into individual molds and
when stiff serve with mayonnaise and garnish with lettuce. This
is fine. Will serve 6 or 8. If grapes are not available, it is well to
put in a little sugar. Mrs. H. S. Bremond.

47 Salads
CARNATION PEAR SALAD
Peel and core a ripe pear. Fill cavity with Neufchatel cheese
mixed with bar-de-duc, preferably red currant. Pour over all
some bar-de-luc and serve with French dressing and lettuce.
Mrs. H. S. Bremond.
WORCESTERSHIRE DRESSING
Six tablespoons oil, 2 tablespoons vinegar, 2 tablespoons Wor-
cestershire sauce, 2 tablespoons tomato catsup. Use in place of
French dressing. Mrs. John Gray.
FROZEN SALAD
One can white cherries, 1 can peaches, Ø lb. blanched almonds,
1 can pineapple. Cut in small pieces, mix with enough oil mayon-
naise to hold together. Pack in freezer three hours. Use half
salt and half ice in freezer. Any other fruit may be added.
Adelaide Malin.
SPRING SALAD
A layer of finely shredded cabbage, a layer of fresh shrimp, a
layer of celery (chopped), a layer of another vegetable, such as
beans, carrots or peas, a layer of salad dressing. Repeat until the
dish is full. Louise Buckley.
MAYONNAISE DRESSING
Juice of 1 lemon, fill cup with cold water, 2 tablespoons corn
starch, 1 egg, J/4 teaspoon salt, 4 teaspoon mustard, pinch of
cayenne, 1 cup olive oil, 1 tablespoon vinegar. Put juice of lemon
in cup, fill with cold water, put in small pan add 2 level table-
Spoons of cornstarch, cook until clear.
One egg yolk add V4 tablespoon salt, speck of cayenne and mus-
tard, add alternately 1 cup olive oil and cornstarch, a spoonful at a
time. Last add beaten egg white and vinegar.
Mrs. T. J. McCormick.
DELMONICO’S SALAD DRESSING
Five tablespoons mayonnaise, 2 tablespoons chili sauce, 1
teaspoon mushroom catsup, 2 teaspoons chopped parsley, 2 tea-
Spoons sweet red peppers. Mix all together, add a pinch of salt
and a pinch of mustard. Mrs. E. G. Riggs, Brooklyn.
Salads 48
SWEETBREAD & CUCUMBER SALAD
(Serves Six) º
Boil 1 pair seewtbreads for J4 hour with slice of onion, bay leaf,
and blade of mace and 1 tablespoon of vinegar. Cool and peel.
Then cut into small pieces and add the same amount of chopped
cucumber (one is enough). Whip 1 cup double cream. Soak WA
tablepoon of minute gelatin in 1 tablespoon cold water. Add J.A
tablespoon of boiling water to 1% tablespoon of lemon juice and
1 salt sppon of salt, and pinch of paprika. Pour gelatin into
whipped cream. Mix with other ingredients, and mould in
individual moulds. Serve with mayonnaise on lettuce.
Mrs. F. J. Ludwick.
VEGETABLE SALAD WITH MINT
To 34 pint of boiling water add 1 package of mint Tryphosa,
1 teacup of vinegar, Vá teaspoon dry mustard. When beginning
to congeal add following vegetables cut fine: % cucumber, 1 small
bunch celery hearts, 2 pimentoes, 1 green pepper, juice of 1 onion,
salt and pepper to taste. Serve on lettuce in small molds with
mayonnaise dressing. Katharine S. Wheatley.
PINEAPPLE AND CHEESE SALAD
Take cream cheese and sweet cream and whip together to the
consistency of butter. . Spread on slices of Hawaiian pineapple.
Place slice on lettuce leaf with Maraschino cherry on top. Pour
French dressing over all. Mrs. M. M. Woodford.
DRESSING FOR POTATO SALAD
Beat well 1 egg, add 1 tablespoonful of sugar, 1 small level tea-
spoonful of mustard, the same of flour, butter the size of a small
egg, salt and pepper, and half a cup of vinegar (not too strong).
Cook in a double boiler until thick, and when cold add two table-
spoonfuls of whipped cream. Cut the potatoes in dice, also a
small onion. Delicious. Mrs. Mary F. Hasbrouck.
PECAN SALAD
One cup pecans, chopped fine; V4 cup olives, pitted; A red
pepper chopped fine and mayonnaise dressing. Mix the ingre-
dients and serve cold on lettuce leaves or in pepper cases.

49 Salads
SALAD DRESSING
One cup vinegar, 2 tablespoons sugar, 1 teaspoon salt, V4 tea-
spoon pepper, 2 tablespoons mustard, 2 eggs, 8 tablespoons milk.
Boil. Heat vinegar while mixing. Two tablespoons cornstarch
may be used instead of eggs. - Mrs. Willis Spicer.
SALAD DRESSING
One tablespoon sugar, Vá cup milk, 1 small teaspoon mustard,
1 teaspoon salt, 1 teaspoon flour, little cayenne, yolk of 1 egg,
2 tablespoons melted butter. When hot add 3 tablespoons vine-
gar stirred in slowly. Stir over boiling water until it thickens,
then add beaten white of 1 egg. Mrs. S. B. Parsons.
STUFFED BEETS
Boil beets tender, when cold cover with vinegar; next day rub
off the skins, scoop out centers to form cup and fill with following.
Cut one cup celery, one large cucumber, slice of onion chopped
ne, moisten with mayonnaise, fill cups and set on lettuce leaf with
a spoonful of mayonnaise on top. Mrs. Ira Van Allen.
GERMAN DRESSING FOR FRUIT SALAD
Two eggs well beaten, JA cup lemon juice, V4 cup granulated
ugar, 4 cup peach juice or any light colored juice from canned
ruit. Steam until thick.



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PUDDINGS
STEAMED CHOCOLATE PUDDING
One cup milk, 1 cup sugar, 1 egg, V4 cup butter, 2 level cups
flour, 2 teaspoons baking powder, 2 squares chocolate, melted.
Steam about 2 hours. Serve with whipped cream or a soft
chocolate sauce. Mrs. Walter Rockwood Ferris.
STEAMED PUDDING
Two eggs, V4 cup butter, 3 teaspoons baking powder, 4 cup
sugar, 2 cups flour, 1 cup milk, 1 cup raisins, chopped. Steam
35 minutes in small cups. Sauce: Piece of butter size of an
egg, 1 cup sugar, juice and grated rind of 1 lemon, 1 tablespoon
flour. One-half of recipe will do for small family.
STEAMED CHO.COLATE PUDDING
One egg, J/4 cup sugar, 5 tablespoons melted butter, 3 heaping
teaspoons baking powder, 8 tablespoons chocolate, grated; WA cup
sweet milk, 1 teaspoon Colton's vanilla, flour enough to make
about as thick as cake. Steam one hour. -
SAUCE FOR ABOVE PUDDING
Two eggs beaten separately, 1 cup sugar with yolks, 1 small cup
hot water. Just before serving add beaten whites.
Mrs. Francis H. McChesney.
BLACKBERRY PUDDING
One quart blackberries, 1 quart flour, 1 pint molasses, 1 tea-
Spoon cinnamon, 1 tablespoon soda dissolved in molasses. Bake
1% hours in slow oven. Sauce for pudding: One cup sugar, Vá
cup melted butter, yolk of 1 egg, 1 teaspoon brandy, or flavor with
Colton's vanilla, beaten together. Mrs. S. B. Parsons.
CHOCOLATE STEAMED PUDDING
Three-fourths cup sugar, 3 tablespoons melted butter, 1 egg,
1% cups flour, 94 cup milk, 2 squares chocolate melted; 2 tea-
Spoons baking powder. Steam 2 hours and do not jar. Serve
with whipped cream, flavored and sweetened.
Mrs. Willis Michel.

53 Puddings
SUET PUDDING
One cup beef Suet, chopped fine; 1 cup sweet milk, 1% cups
chopped raisins, 1 cup English currants, 1 cup New Orleans
molasses, 3 cups flour, a pinch of salt, Vá teaspoon soda, 1 tea-
spoon cinnamon, % teaspoon each of cloves and allspice. Steam
3 hours. Serve with cream sauce.
CHO.COLATE PUDDING
Two dessertspoons chocolate, melted; 4 eggs, 2 tablespoons
hot water, V4 cup sugar, 1 teaspoon Colton's vanilla. Beat eggs
separately. Add the chocolate, water, sugar, flavoring to yolks,
beat evenly and add to the whites. Cook in a baking dish. Set
in water half an hour. Serve with whipped cream.
Mrs. John Bates.
FIG PUDDING
One egg, well beaten, 1 cup molasses, 24 cup boiling water,
1 teaspoon soda in water, 1 teaspoon ginger, a little salt, 1 cup
chopped figs, 1% cups flour. Steam in a three-pint basin without
removing cover, 1% hours.
Dressing–Two tablespoons butter, 1 cup pulverized sugar,
stirred to a cream; 1 beaten egg (beaten separately), 1 teaspoon
Colton's vanilla. Mrs. S. C. Dayan.
STEAMED PUDDING
One cup chopped pork (cooked), or beef suet, 94 cup molasses,
1 cup sugar, 1 cup sour milk, into which stir 1 teaspoon soda, 1
cup seeded raisins, 4 cup English currants, V4 teaspoon cinnamon,
% teaspoon each of cloves and nutmeg, 1 egg, a little salt. Flour
(into which stir 2 teaspoons baking powder) enough to make a
stiff batter. Steam 3 hours.
Dressing for pudding—One cup sugar, 2 tablespoons corn-
starch, 1 pint boiling water, juice of 1 lemon, 1 tablespoon butter.
Just before serving add the beaten white of 1 egg.
Mrs. Richard Simmons.
FIG PUDDING
One pound figs, cut up; 1 pound bread crumbs, 34 pound suet,
34 pound sugar, 2 eggs, 1 nutmeg. Steam 3 hours.
Mrs. Charles H. Crowell.
Puddings 54
CHOCOLATE PUDDING
One-half cup sugar, butter the size of an egg, 34 cup of milk,
1 egg, 1 cup flour, 1 heaping teaspoonful baking powder, Vs pound
of chocolate. Bake in moderate oven. Sauce: Yolks of 2 eggs
beaten to a cream; add 1 cup powdered sugar, Vá cup whipped
cream, whites of eggs beaten stiff. Flavor with 1 teaspoon
vanilla. Mrs. H. W. Front.
BLUEBERRY PUDDING
One small cup sugar, 2 teaspoons butter, 2 eggs, 2 teaspoons
baking powder, 1 cup sweet milk, 234 cups flour, 1 cup blueberries
mixed well in flour. Bake J4 hour in flat tin in a hot oven. Sauce
to serve with this: One cup powdered sugar, V4 cup butter, yolks
of 2 eggs (creamed). Take Vá pint boiling water, 1 even tables-
spoon cornstarch. Cook until clear, then add this to sugar and
eggs. Cream the butter and add to above. Put in beaten whites
and some blueberries if desired. Serve all when quite warm.
M. Jean Alexander.
STEAMED FRUIT PUDDING
One and one-half cups graham flour, Vá cup molasses, 4 cup
melted butter, V4 cup sweet milk, 1 egg well beaten, 1 teaspoon
soda, 1 cup raisins, 1 cup English currants, Vá cup English walnuts
broken into pieces, a pinch of salt. Cinnamon and nutmeg to
taste. Steam in covered molds 2% hours and serve with brandy
SallC6. Mrs. J. P. Barnes.
DELICIOUS PUDDING
One quart-sweet milk, 1 pint bread crumbs, butter size of a small
egg, 1 cup sugar, a little salt, yolks of 4 eggs, well beaten; grated
rind of 1 lemon. Bake in a moderate oven. It must not boil
unless you wish it to whey when done. When baked spread with
the whites of four eggs, beaten stiff, with 6 tablespoons sugar and
juice of 1 lemon. Brown on top grate in oven. No sauce is
needed with this pudding. Mrs. Richard Simmons.
PRUNE PUDDING
One pound prunes, cooked and pitted, whites of 6 eggs, 4 table-
Spoons sugar, 4 tablespoons of juice of prunes. Beat all together,
bake 15 minutes. Serve with cream. Jennie H. Gould.


55 Puddings
PLUM PUDDING
One cup chopped suet, 2 cups fine bread crumbs, 1 cup sugar,
1 cup raisins, 1 cup currants, 1 cup almond meats, 4 cup citron,
A teaspoon salt, 1 teaspoon cloves, 2 teaspoons cinnamon, %
grated nutmeg, 4 beaten eggs, 1 level teaspoon soda dissolved in
hot water, 1 pint flour, 1 cup milk. Steam 4 hours and serve with
brandy sauce. Mrs. S. C. Dayan.
ENGLISH PLUM PUDDING
One loaf baker's bread, crumbed; 6 eggs, 1 pound raisins, 1
pound currants, 4 pound citron, % pound sugar, 1 orange, grated,
and juice; Vá pint brandy, Vá pint molasses, 1 pound suet, chopped
fine; 1 teaspoon salt, 1 dessertspoon cinnamon, dash of cloves.
Steam in small puddings for 4 hours. Serve with any rich sauce.
Very fine and will keep years. Mrs. John Bates.
STEAMED ENGLISH PUDDING
One cup grated potatoes, 1 cup grated carrots, 1 cup suet,
chopped fine; 1 cup raisins, 1 cup currants, 1 cup molasses, 4 cup
sugar, 2 cups flour, 1 level teaspoon soda dissolved in hot water, 1
teaspoon each of cinnamon, cloves, allspice. Steam 3 hours.
Mrs. Charles E. Pennock.
POOR MAN'S PUDDING
One-half cup rice, 1 teaspoon salt, nearly 1 cup sugar stirred into
rice. Add 1 quart and V4 pint milk. Pour into buttered dish,
grate a little nutmeg over top and bake very slowly 2 hours.
Mrs. Finel.
JOHN'S DELIGHT
Two cups stale bread crumbs, dry and ground fine; A cup milk,
1 egg, V4 cup molasses, 4 cup butter, 1 teaspoon soda, salt, cloves,
cinnamon and nutmeg. Steam 2 hours. Serve with whipped
Cream or any liquid sauce. Mrs. I. A. Savage.
SUET PUDDING
One cup suet, 1 cup molasses, 1 cup sour milk, 3 cups flour, 1 cup
fruit, 1 teaspoon soda, 1 teaspoon salt. Steam 1 hour. This will
keep for weeks. The longer steamed the better.
Mrs. W. H. Dickinson.

Puddings 56
FRUIT PUDDING
One egg, 1 large tablespoon butter, V4 cup sugar, a little salt,
beaten thoroughly; then add 4 cup milk, flour to make as stiff as
cake batter, 2 teaspoons baking powder, 1 cup fruit (peaches,
cherries, berries or apples may be used), stirred in well. Grease
the dish and bake in oven hot at first and then cooler.
Mrs. William A. Mackenzie.
LEMON CREAM PUDDING
Beat yolks of 4 eggs with 5 tablespoons sugar, add juice and
a little grated rind of 1 large lemon, 2 tablespoons hot water.
Simmer until it thickens, then remove from fire and stir in the
beaten whites of 4 eggs and 2 tablespoons sugar. Serve cold with
whipped cream. Mrs. W. Michel.
PRUNE SNOWBALLS
Soak a cupful of more of prunes in cold water for twenty-four
hours. Have ready a dish of boiled rice and a number of small
pudding cloths wrung out of hot water. Lay these one at a time
over a small bowl and spread the rice on each cloth—about 9% of
an inch thick. Put three prunes in the center, draw up the cloth
until the prunes are covered with rice, tie tightly and steam for
ten minutes. Turn out on a hot dish and serve with a lemon or
wine sauce, or whipped cream. Mrs. Edgar Brown.
SPONGE PUDDING
One-half pint milk, 1% tablespoons flour, V4 cup sugar, 3 eggs,
Colton's vanilla. Heat the milk, add flour, wet with extra milk,
Cook until thick. Cool and add sugar beaten with yolks of eggs
and 1 teaspoon vanilla. At the last add whites of eggs beaten
very stiff. Pour in buttered dish and set in jar of hot water.
Bake about 20 minutes in quick oven. Serve with whipped
Cream Or Creamy Sauce.
COLD CABINET PUDDING
Soak. A box gelatine in 94 cup water. Beat the yolks of 3 eggs
with 3 teaspoons sugar and 1 saltspoon salt. Cook in 1 pint milk
in double boiler until it thickens. Add gelatine and 1 teaspoon
Colton's vanilla. Pour over lady fingers or macaroons and
candied cherries. Mrs. Mary Edwards.

57 Puddings
CARAMEL PUDDING
Two cups brown sugar made into a caramel; pour into a pint of
boiling hot milk 2 rounding tablespoons cornstarch dissolved in a
little milk and stirred in. Flavor with Colton's vanilla, and when
partly cold add 1 cup chopped nut meats.
Mrs. Francis H. McChesney.
GRAHAM PUDDING
One cup sour milk, 1 cup molasses, 1 cup raisins, 2 cups graham
flour, 1 scant teaspoon soda, V4 teaspoon salt. Steam 3 hours.
Sauce: One-half cup butter, 1% cups powdered sugar, 2 eggs
beaten separately, 1 teaspoonful of Colton's vanilla, 3 tablespoon-
fuls hot water. Put eggs in last. Mrs. S. C. Dayan.
BELLEVUE PUDDING
One cup molasses, 1 cup sweet milk, 4 cup butter, 1 teaspoon
cinnamon and cloves, 2 cups flour. Steam 3 hours. Sauce:
One cup powdered sugar, V4 cup butter, 1 egg beaten light. Put
in double boiler; add 2 tablespoons boiling water.
Mrs. W. Michel.
GRAHAM PUDDING
Two and one-half cups graham flour, 1 cup milk, 1 cup molasses,
1 cup raisins, 1 teaspoonful soda, a little salt. Steam 2 hours.
Jennie H. Gould.
RICE PUDDING
One cup rice, 1 cup sugar, 1 cup stoned raisins, little salt, butter,
nutmeg, 2 quarts milk. Bake 3 or 4 hours very slowly. Serve
with the following hard sauce: Four tablespoons powdered sugar,
2 tablespoons butter; beat to a cream; add white of one egg and
flavor with Colton's vanilla. Mrs. Van Allen.
FRUIT PUDDING
Four tablespoons tapioca in 194 pints boiling water. Boil in
double boiler until clear, stirring frequently. Add 5 figs cut in
pieces, 4 cup seeded dates, 4 cup seeded raisins, 34 cup sugar.
Cook one hour and add 1 teaspoon Colton's vanilla. Serve cold
With whipped or plain cream. Mrs. John Brooks.

Puddings 58
SNOWBALLS
Beat 1 cup sugar and yolks of 3 eggs until light, add 3 table-
spoons water and grated rind of 1 lemon and 2 tablespoons lemon
juice; then whites beaten stiff, and 1 scant cup flour with 1%
teaspoons baking powder. Pour in earthen cups and steam half
an hour. Serve with following cream sauce: Cream V.4 cup
butter, add V4 cup powdered sugar gradually. Beat well and add
% cup cream and 1 teaspoon Colton's vanilla. Boil until thick.
Mrs. Mary Edwards.
HOT TAPIOCA PUDDING
One cup of tapioca, 2 tablespoons melted butter, 1 quart milk,
2 tablespoons sugar, 5 eggs, beaten separately. Soak tapioca in
enough cold water to cover well for 2 hours. Drain off water if
there is any left. Soak 2 hours longer in the milk, slightly warmed.
Beat butter and sugar together, add yolks, milk and tapioca and
lastly the whites; stir well. Bake in buttered dish in a moderate
oven. Serve hot with hard sauce.
Mrs. E. G. Riggs, Brooklyn.
APPLE DUMPLING
Two cups of flour, V4 cup butter, 1 teaspoon baking powder, WA
cup milk. Use as crust or cover each apple separately.
- Mrs. George H. Bond.
DUTCH APPLE CAKE
One pint flour, V4 teaspoon salt, 2 teaspoons baking powder,
% cup butter, 1 egg, 1 cup milk, 4 sour apples, 2 tablespoons sugar.
Mix the dry ingredients in the order given. The dough should be
soft enough to spread V4 inch thick in a shallow baking pan.
Core, pare and cut 4 or 5 apples into eighths; lay in parallel rows
on top of dough, the sharp edge down. Sprinkle sugar on top.
Bake in hot oven 20 or 30 minutes. Serve with lemon sauce.
Mrs. E. A. Kingsbury.
LEMON SAUCE
Two cups hot water, 1 cup sugar, 3 level teaspoons cornstarch,
1 tablespoon butter, juice of 1 lemon added the last thing.
Mrs. E. A. Kingsbury.

59 Puddings
APPLE POP-OVERS
Beat 3 eggs, whites and yolks separately, add 2 cups milk and a
level saltspoon of salt. Pour gradually into 2 cups flour, stirring
constantly. Half fill patty pans and bake in very hot oven 20 to
25 minutes. When done slip them out of pans and with a sharp
knife cut off tops. The inside should be hollow. Put into each a
heaping tablespoon hot apple sauce. Replace tops and serve as a
dessert with hard sauce. This will serve eight.
Mrs. Ralph Harter.
DUMPLING
One quart of flour, 4 teaspoons baking powder, butter as large
as small egg. Wet with milk. Mrs. S. C. Dayan.
RAISIN PUFFS
One cup flour, V4 cup sugar, V4 cup milk, Vá cup raisins, 2
tablespoons butter, 1 teaspoon baking powder, 1 egg. Steam or
bake in individual molds. Serve hot with whipped cream.
Mrs. W. A. MacKenzie.
SHORTCAKE FOR SIX PEOPLE
One pint of flour, 1 teaspoonful of salt, 2 rounding teaspoonfuls
of baking powder, 1 egg, 1 tablespoonful of sugar, 2 tablespoonfuls
of soft butter. Beat this to a cream. Stir into the pint of flour
just enough milk to make a soft dough so you can roll out.
Mrs. George H. Bond.
STEAMED RAISIN PUFFS
Two tablespoons sugar, V4 cup butter, 2 eggs, 1 cup sweet milk,
2 cups flour, 1 cup raisins, 2 teaspoons baking powder. Steam V.4
hour in individual cups. Sauce: One cup sugar, 1 tablespoon
flour or cornstarch, 4 cup butter, 2 cups boiling water, boil and
flavor with Colton's vanilla. Cornelia Kingsley.
COTTAGE PUDDING
Three tablespoons of sugar, 4 tablespoons butter, creamed, add
legg, V4 cup milk (for large family 1 cup milk), salt, 1% cups flour
(more or less according to milk), 2 teaspoons baking powder
Serve with sauce. Mrs. Lamont Stilwell.

Puddings 60
GERMAN PUFFS
One pint flour, 2 tablespoons sugar, pinch of salt, 1% teaspoons
baking powder, 3. tablespoons melted butter, 2 eggs, 1 pint of
Sweet milk. Mrs. E. A. Kingsbury.
DATE AND NUT PUDDING
One cup chopped walnut meats, 1 cup stoned dates, 1 cup sugar,
2 eggs, well beaten; 1 tablespoon flour, 1 teaspoon baking powder.
Bake 20 minutes in hot oven, serve with whipped cream.
CREAMY SAUCE
One-half cup butter, 1 cup powdered sugar, Vá cup milk or
cream, 1 teaspoon Colton's vanilla. Beat butter to a cream, add
the sugar gradually, beating all the time; when light and creamy
add vanilla, then cream, a little at a time; when all is smooth place
bowl in a basin of hot water and stir until sauce is creamy, no
longer. Serve immediately. -
STRAWBERRY SAUCE FOR PUDDINGS
Mix 2 cups of sugar with half-cup butter and cream them
thoroughly; then add a large cup or 2 small cups of strawberries,
crushed, pressed through a coarse sieve or colander. Place the
sauce near the ice to become thoroughly chilled, serve it with the
pudding, which should be hot.
Mrs. Walter Rockwood Ferris.
SAUCE FOR PUDDING
One egg, 1 cup of granulated sugar. Beat. Whip 1 cup of sweet
cream, add 1 teaspoon of vanilla. Add to above mixture.
Mrs. Charles H. Alvord.
FEATHER COCOANUT PUDDING
One-half cup cocoanut soaked in 1 pint of milk for 2 hours, 1 cup
bread crumbs, 1 egg well beaten, vanilla. Bake in moderate oven
34 hour.
Sauce for Pudding—One-half cup buttered creamed with Já
cup powdered sugar, V4 cup cream, lemon. Put in dish of hot
water and melt. Louise Buckley.

61 Puddings
COTTAGE PUDDING
Two-thirds cup sugar, V4 cup sweet milk, 1 egg, good tablespoon
butter, not melted, 2 cups flour, 1 heaping teaspoon baking
powder. Mrs. D. Millen.
QUICK SAUCE FOR PUDDING
This should be made 5 minutes before serving. Beat 1 fresh
egg thoroughly; add 4 tablespoons powdered sugar, a little Colton's
vanilla or wine. Beat for 5 minutes. This is quite the equal of
cooked sauces. Mrs. Sumner Rhoades.
ORANGE SAUCE
One tablespoon flour, 2 cups boiling water, 1 cup sugar, grated
rind and juice of 2 oranges, 1% tablespoons butter. Mix flour
with sugar, and add boiling water, cook 20 minutes, add flavoring
and butter. Serve hot.
“WONDERFUL’” SAUCE FOR PLUM PUDDING
One cup of powdered sugar, yolks of 2 eggs. Stir to a cream
then add small 34 cup of cognac brandy, 2 beaten whites of eggs
1 cup of cream (not whipped). Mrs. A. E. Larkin.
PUDDING SAUCE
One-half cup of butter, V4 cup of sherry wine, 1 cup of sugar, 1
egg. Cream butter and sugar, add egg. Let wine come to a boil
and turn on mixture, stand on stove a few minutes, stirring.
Electa M. Van Bergen.

COLD DESSERTS, CUSTARDS, ETC.
PUMPKIN CUSTARD
One pint mashed pumpkin, V4 cup sugar, 2 eggs, 1 cup sweet
milk, ground cinnamon to taste. Mix all together and bake in
deep dish. Serve very cold with whipped cream.
- Mrs. W. E. Boyd.
PINEAPPLE JELLY
One can pineapple heated to the boiling point. Strain } ounce
gelatine which has been dissolved in cold water, and add. When
cool beat in whites of 3 eggs and V4 pint of cream. Pour into wet
mold and set on ice. Mrs. E. G. Riggs, Brooklyn.
COFFEE TAPIOCA
Stir into 3 cups of hot coffee V4 cup Minute tapioca and V4 cup
sugar. Cook 15 minutes. Turn into wet mold. Serve cold with
Cream.
CREAM GELATINE
One pint of cream whipped, sugar to taste, 1 tablespoon gelatine
dissolved in little water, chopped nuts, sherry to flavor and a few
crumbled lady fingers. Mix together and let stand in mould until
Stiff. Mrs. M. C. Warnick.
PEACH CREAM
One quart canned peaches, 1 cup sugar, 1 pint cream, Vá box
gelatine, V4 cup water. Soak the gelatine in cold water, add the
peaches and cook 20 minutes. Cool and beat until it begins to
thicken, then add the whipped cream. Pour in mold and place on
ice to harden. - Mrs. Harry V. Allen.
BAKED CHOCOLATE CUSTARD
One quart milk, yolks of 7 eggs, 2 squares grated chocolate,
whites of 5 eggs reserving 2 for meringue, 1 cup sugar. Scald
milk, add chocolate dissolved in a little hot water. Cook a minute.
Pour on to the beaten yolks and whites with sugar. Turn into a
buttered baking dish. Set into a pan of hot water. Bake until
firm. Then draw to the door and cover with a meringue made of
the reserved whites and 2 tablespoons of powdered sugar. Brown.
Eat cold with cream. Mrs. H. W. Trout.

63 Cold Desserts, Custards, Etc.
CARAMEL CREAM
Two cups brown sugar, browned in a pan; stir constantly while
sugar is melting (else it may curdle). When thoroughly dissolved,
add 2 cups milk, scalding hot, a little at a time, then add 2 table-
spoons cornstarch dissolved in milk. After taking from fire, add
34 cup nut meats. Serve with whipped cream flavored with
Colton's vanilla. This will make ten cups. -
Cornelia Kingsley.
APPLE CUSTARD
Two cups sugar, 1 cup bread crumbs, 2 tablespoons butter, 1
cup boiling water, 1 egg, 1 teaspoon tartaric acid. Season to taste.
Bake with an under crust. This makes 2 custards.
Frances Dosser.
CHO.COLATE PUDDING
One and one-half pints milk, boiled; Vá pint hot water, butter
the size of a walnut, 4 eggs, saving whites of 2, 4 cup sugar, 1
small square chocolate, melted. Boil milk, stir in chocolate, sugar
and butter. Bake 20 minutes. Cool, then cover with whites of
eggs beaten with sugar, and brown.
Mrs. D. Prentice Rhoades.
TAPIOCA CREAM
Cook in a double boiler for 15 minutes, 1 quart hot milk, 2
heaping tablespoons Minute tapioca and a little salt, stirring
frequently. Beat together the yolks of 2 eggs and 4 cup sugar,
and at the end of 15 minutes stir into the milk and tapioca. Let
all this cook till it begins to thicken like custard. Remove from
fire, pour into a dish and whip in the beaten whites of the eggs
until no white is to be seen. Add any Colton flavoring desired.
It is delicious poured, when cold, over any fresh fruit, as straw-
berries, raspberries, peaches or oranges. Mrs. Mary Edwards.
CARAMEL MUSTARD
Cook 4 cup sugar in small saucepan until it melts to caramel.
Add V4 cup boiling water; simmer until it forms a syrup. Beat 3
eggs and yolks of 2 more. Add V4 cup sugar, mix thoroughly, then
add V4 teaspoon salt, caramel syrup and 2 cups milk. Turn into
mold thoroughly buttered, set on several folds of paper in pan with
Water. Bake until firm. Mrs. W. D. Alsever.

Cold Desserts, Custards, Etc. 64
GLORIFIED APPLE SAUCE
Make apple sauce as usual. After putting it through sieve add
a little Colton's vanilla, sugar to taste, and lastly the stiffly beaten
white of 1 egg.
BAWARIAN CREAM
Scald 2 cups milk, V4 cup sugar, add yolks of 2 eggs, 1 tablespoon
granulated gelatine dissolved in W4 cup cold water, a pinch of salt,
let cook a few minutes, then remove from fire; when cold add
beaten whites of eggs and 1 cup whipped cream, also flavoring,
sherry or Colton's vanilla. Mrs. Geo. H. Bond.
DRESIDEN CRUMBS
One cup fine dry bread crumbs, VA cup grated chocolate, 2
tablespoons granulated sugar, Vá teaspoon salt. Mix ingredients
thoroughly, set in slow oven till hot. Serve with whipped cream,
sweetened, flavord with Colton's vanilla. Mrs. S. C. Dayan.
SHAM TORTE
Six egg whites, 2 cups sugar, 1 tablespoon Colton's vanilla, 1
tablespoon vinegar. Beat eggs 10 minutes; add sugar very
gradually, beating 20 minutes longer. The last thing, add vanilla
and vinegar and bake one hour in very slow oven. Remove top
crust and when cold fill with starwberries or sliced peaches.
Cover with whipped cream and put crust on again.
- Mrs. C. E. Pennock.
CREAM TAPIOCA PUDDING
Soak 5 tablespoons tapioca in cold water over night; in the
morning pour off water and add 1 pint milk, cook in double boiler
15 minutes. Five minutes before it is done add yolks of 4 eggs
beaten with 1 cup sugar. Stir well and flavor. Beat whites of
eggs stiff, adding 1 tablespoon sugar. Spread on top of pudding
and brown in the oven. -
FRUIT TAPIOCA
Wash 1 cup pearl tapioca and soak it over night. Add 2 table-
Spoons guar and 1 pint boiling water and simmer gently until the
tapioca is perfectly clear. Alternate with any fruit in layers and
serve very cold with whipped cream. It is especially delicious
with peaches or strawberries. Mrs. W. K. Archbold.
65 Cold Desserts, Custards, Etc.
DATE TAPIOCA
One and one-half tablespoons granulated tapioca, 2 tablespoons
sugar, 1 cup scalded milk, 1 egg, V4 cup chopped dates, pinch salt.
Cover with meringue. Mrs. C. E. Pennock.
EGG CREAM
Two eggs, 2 tablespoons sugar, juice 1 lemon, grated rind V4
lemon. Beat yolks thoroughly, stir in sugar and lemon. Put
on stove in double boiler, cook until it begins to thicken, stirring
constantly. Add beaten whites and stir 2 minutes. Serve cold
in sherbet glasses. Mrs. Charles E. Pennock.
CHARLotte Russe
One-half pint thick cream, 1 teaspoon Colton's vanilla, V4 cup
granulated sugar. Whip the cream stiff and gradually add the
sugar, vanilla and lastly the beaten whites of 2 eggs. Line the
bottom and sides of a dish with lady fingers or sponge cake. Pour
in whipped cream and set away in a cold place. Miss Humbert.
COSUTH CAKES
Bake round cup cakes and frost on top and sides with chocolate
icing. Scoop out a hole in the inside of each, first cutting off a
thin slice from the bottom. Fill this hollow with stiffly whipped
cream. Put bottom piece on again and serve very cold.
Baltimore.
PEACHES EN SURPRISE
Chill large free-stone peaches. Just before serving, peel and
remove pits with a spoon. Have ready whipped and sweetened
cream. Mix chopped nut meats with the cream. Fill the
peaches with the mixture and garnish with powdered macaroons,
candied cherries and angelica. Serve at once.
Mrs. J. P. Barnes.
TRILBY CREAM
One pint cream, whipped; 3 tablespoons pulverized sugar, 1
easpoon Colton's vanilla, 1 cup chopped English walnuts, 1 pound
'ery fresh marshmallows cut in quarters with very sharp scissors.
Mix together and set on ice for several hours before serving.
One-half this amount to serve six or seven persons.
Mrs. J. P. Barnes.
















Cold Desserts, Custards, Etc. 66
CHOCOLATE BLANCMANGE
One quart milk, 1% cups sugar; cook in double boiler. When
hot, add 4 tablespoons cornstarch dissolved in little cold milk, 1
teaspoon Colton's vanilla, 2 squares chocolate melted. Pour into
mold and put on ice.
PRUNE WHIP
Steam V.4 pound prunes until tender, stone and chop fine. Add
4 tablespoons confectioner's sugar and beaten whites 4 eggs,
Bake in slow oven Vá hour. Serve cold with whipped creani.
Mrs. Willis Gaylord.
ORANGE PUDDING
Take the pulp and juice of 5 large oranges or 6 small ones. To
this add 1 cup sugar, 4 to Vá box gelatine soaked in JA cup cold
water 15 minutes, pour in V4 cup boiling water, mix with oranges
and sugar and pour in wet molds. Set on ice and serve with
whipped cream. Mrs. Ida Bond.
PEACH CREAM
Take a pint can of peaches and cut the fruit in small pieces,
Dissolve 4 box of gelatine in hot water after soaking in cold water.
Whip 1 pint cream until solid, add gelatine, a pinch of salt and
sugar to taste. Then stir in peaches, fruit and juice and pour in
mould to form.
TAPIOCA PUDDING
Soak 3 tablespoons Pearl tapioca over night. In the morning
press out the water, put it into 1 quart boiling milk. Then add
yolks of 4 eggs, 1 cup granulated sugar, 1 even tablespoon corn-
starch, mix together. Flavor with Colton's vanilla. Add a pinch
of salt. Use the beaten whites for meringue. Frost the pudding
and brown in rather slow oven. Serve cold. Miss Humbert.
DATE AND NUT TORTE
Beat together 2 eggs and 1 cup granulated sugar, add 1 tea-
Spoon Colton's vanilla. Mix together 1 cup quartered walnuts,
1 cup spliced dates, 4 cup flour, 1 teaspoon baking powder. Add
to this the eggs, sugar and vanilla. Bake about 94 hour in pan
with removable bottom. Add a few spoons sherry when done.
Cover with whipped cream or ice cream.
Mrs. Lamont Stilwell.
67 Cold Desserts, Custards, Etc.
BAKED APPLES
Pare and core large apples and roll immediately in sugar. Fill
cavities with chopped English walnuts, sugar and butter. Put a
little water in pan and bake with whipped cream.
Louise Buckley.
JELLIED FIG
Wash 2 dozen figs, put them into a saucepan with just enough
water to cover them. Dissolve 4 ounce gelatine in cup of cold
water. When figs are tender, add gelatine to them and J/4 cup
sugar. Stir until dissolved and slightly cooled. Add the juice
of a lemon. Turn into a mold that has been wet in cold water.
If there is not enough liquid add boiling water and V4 cup sherry
wine. Serve with whipped cream. Mrs. Edgar Brown.
BREAD RASP
(Scotch Recipe)
Raspberries and currants stewed together and cooled. Put a
thin slice of bread in the bottom of a bowl, then some of the stewed
fruit, then another slice of bread, etc., alternating until the bowl
is full. Put a plate on the top and let stand on ice all night. Turn
out next day and serve with whipped cream. The most simple
dessert to make, and very good. Mrs. H. S. Bremond.
CREAM CUSTARD
One pint of milk, 3 eggs yolks beaten well, 4 desertspoons sugar
2 dessertspoons cornstarch, 34 teaspoonful butter, vanilla. Cook
in double boiler, stirring constantly. Add butter and vanilla when
artly done. Beat W4 pint cream and fold in when custard is cold.
Mrs. S. S. Buckley.
CHARLOTTE RUSSE HEDGE
Make a sponge cake, stick blanched almonds all over the top
bout an inch apart. Pour over this a thin custard and on that
hipped cream. Serve as dessert, very cold.
MINUTE CHO.COLATE WALNUT JELLY
Dissolve 1 package Chocolate Minute gelatine (flavored) in
pint hot milk and set to cool. When beginning to congeal beat
0 a stiff froth, adding VA cup walnut meats and V3 dozen figs, cut
ne, Serve with whipped cream. Mrs. Mary Edwards.







PIES
PASTRY FOR ONE PIE
One cup flour, 3 tablespoons lard rubbed together with enough
ice water to bind them; pinch of salt. Pat into shape and roll very
lightly. Mrs. William Woodhull.
CHO.COLATE PIE
Melt 2 squares of chocolate. Add 23 cup sugar, V4 cup corn-
starch, 3 egg yolks, 4 teaspoon salt, 2 cups milk. Cook in double
boiler until thick, stirring constantly. Flavor with about 1 table-
spoon Colton's vanilla. Cool and pour into a baked piecrust
shell. Cover with meringue made by beating egg whites stiff and
adding 2 tablespoons sugar. Brown in oven and serve cold,
- Matilda Alexander.
PECAN PIE
Cook in double boiler one cup milk and 1 cup sugar. Thicken
with 1 teaspoon flour and yolks of 3 eggs. Then add juice of 1
lemon and 4 cup chopped pecan nuts. Bake crust as for any
custard pie. When done, fill with the nut custard, frost with the
whites of the eggs and brown slightly. Mary Edwards.
DATE PIE
Bake a pie crust, pricking it well with a fork. Cut up 1 pound
dates into small pieces, moisten with cream and spread over the
crust, sprinkle with sugar to taste. Whip V4 pint cream, sweeten
and spread over the top. Set where it is cold.
Mrs. W. A. Tibbits.
MARY'S PUMPKIN PIE
Three eggs for a large or 2 for medium sized pie. Beat thor-
oughly with 1 cup Sugar, 1 cup strained pumplin; season to taste
with a little ginger, cinnamon, cloves and salt; add 1 tablespoon
melted butter the last thing.
PUMPKIN PIE FILLING
One egg, well beaten; then add 1 cup sugar and beat more, 1 cup
pumpkin, 1 cup sweet milk, Vá teaspoon salt, 1 teaspoon ginger,
% teaspoon cinnamon. Add milk last.
Mrs. F. F. Hutchins.


69 Pies
PUMPKIN PIE
Two large tablespoons pumpkin, 1 egg beaten separately, put
white in before milk, Vá pint milk, part cream, 1 teaspoon ginger,
same of salt, Vá teaspoon cinnamon, 94 cup sugar, pinch of cloves.
Mrs. S. C. Dayan.
DATE PIE
Cook together V6 pound dates and 1 pint milk until thickened.
Add yolks of 2 eggs, flavor with vanilla. Save whites of eggs for
top. Mrs. Charles H. Crowell.
APPLE AND ORANGE PIE
Make crust for top and bottom of pie. Take either fresh or
dried apples, soaking over night if dried. Fill bottom of dish
quite full, cut up 2 oranges, skin also. Place these, with 1 cup
sugar, a little salt, on apples. Add juice apples have soaked in,
or water. Fill as full as possible. Bake 1 hour or longer.
Connecticut.
LEMON PIE
Beat a large tablespoon butter to a cream with a tablespoon
flour; stir them into a large cup hot milk; add the yolks of 2 eggs,
well beaten, with 1 cup sugar, a pinch of salt and the grated rind
of a lemon. Just before pouring into the crust, add the well beaten
Whites of 2 eggs and juice of 1 lemon.
LEMON PIE
Bake crust on inverted pieplate, prick with a fork in several
places before baking. Put crust when baked on inside of plate
and fill with grated rind and juice of 1 lemon, 1 cup sugar, 1 egg,
yolks of 3 eggs, 1 tablespoon flour, 1 cup boiling water. Mix
flour, sugar, eggs, well beaten; add lemon, then gradually the boil-
ing water and cook like custard. Use whites of eggs with 3 table-
Spoons powdered sugar for meringue and brown lightly.
Mrs. Ira Van Allen.
LEMON PIE
One quart milk, 3 tablespoons cornstarch, 2 egg yolks, 34 cup
Sugar, 2 lemons, juice and rind. Boil milk; dissolve cornstarch
in just enough milk; add other ingredients and boil 5 minutes in
double boiler. Cool and put in piecrust, using whites of eggs for
meringue. Mrs. Charles E. Pennock.
Pies 70
LEMON PIE
Into double boiler put 1 cup granulated sugar, 1 tablespoon
flour (blend them well); add grated rind of 1 lemon, then the juice,
To this add yolks of 2 eggs and last 1 cup boiling water and lump
of butter size of walnut. Cook well. Have piecrust shell all
baked. Pour into it the filling. Spread over the pie a meringue
made of the whites of 2 eggs, whipped, and 2 tablespoons pulverized
sugar and a bit of Colton's vanilla. Brown in a slow oven.
Mrs. Lamont Stilwell.
LEMON PIE
One cup sugar, 1 cup sweet milk, 1 cup hot water, grated rind
and juice of 1% lemons, 1 heaping tablespoon flour, 1 heaping
tablespoon cornstarch, yolks of 2 eggs, pinch of salt. Method:
Mix together sugar, flour and cornstarch thoroughly; add milk,
hot water, lemon juice, grated rind and yolks of eggs. Put in
double boiler and cook until thick. When cold place in baked
shell, cover with meringue and brown in very slow oven.
Mrs. William H. Simmons.
PIECRUST FOR ONE PIE
One and one-half cups flour, V4 cup lard (scant), 1 tablespoon
butter, 1 tablespoon sugar, 1 teaspoon salt, a little cold water,
Mrs. Lamont Stilwell.
RAISIN PIE
One cup seeded raisins, chopped fine; A cup sugar, 1 cup sour
cream, 9% teaspoon salt, 1 teaspoon Colton's vanilla, Vá teaspoon
soda, yolks of 2 eggs, well beaten. Bake in 1 crust made quite
rich and use whites of the eggs for a meringue.
Mrs. Francis H. McChesney.
CRANBERRY PIE
One cup cranberries, 4 cup raisins, A cup water, 1 tablespoon
flour, 1 teaspoon Colton's vanilla. Cut the berries in half, soak
in water 1 hour, add raisins and 1 cup sugar. Bake in 2 crusts.
Mrs. Francis H. McChesney.
PIECRUST
One and one-half cups pastry flour, V4 cup kettle rendered lard,
1 teaspoon salt, 2 tablespoons ice water. Mrs. F. E. Hutchins.


71 Pies
CRANBERRY AND RAISIN PIE
One cup uncooked cranberries, 4 cup stoned raisins, 1 cup
sugar, V4 cup cold water, 1 tablespoon flour. Chop cranberries
and raisins. Add sugar, water and flour; sprinkle over top a little
cinnamon. Bake with 2 crusts. Mrs. William M. Ross.
PIECRUST
One full cup flour, V4 scant cup lard, 1 teaspoon salt. Add as
little ice water as possible. - Mrs. W. D. Alsever.
CREAM PIE
One pint milk, 1 cup sugar, V4 cup flour, butter size of walnut,
yolks of 3 eggs, white of 1. Cook, and when cold flavor with
lemon. Fill a baked crust, cover with the well beaten whites,
which have been sweetened, and brown in the oven.
Mrs. Harry V. Allen.
JESSIE PIES OR FRENCH PASTRY
Bake a rich pie crust in gem tins. Fill cases with cream, Vá cup
butter, add 1 cup sugar slowly and cream yolks of 8 eggs beaten
until light, 1 teaspoon cinnamon, beat until fluffy. Fill cases full
and cook slowly and very little. For French pastry cook filling
to custard consistency. Celia Boyington Tuttle.
CUSTARD PIE
Yolks of 3 eggs, 2 tablespoons sugar, 1 tablespoon flour, a small
pinch of salt, a little nutmeg. Bake carefully so it will not whey.
Use whites with 2 tablespoons sugar for meringue.
Mrs. Alexander.
MINCE-MEAT
Three cups meat, 9 cups apple, 1% cups suet, 3 cups meat
liquor, 4% cups brown sugar, 1% cups molasses, 4% cups raisins,
4% cups currants, 6 teaspoons salt, 6 teaspoons cinnamon, 1%
teaspoons mace, 1% teaspoons powdered cloves, 3 lemons, grated
rind and juice; 1 pint brandy, VA pound citron (chop citron fine).
Add brandy the last thing. If it needs more thinning use sweet
pickle juice. This quantity will fill 6% guart jars and requires 2
pounds lean beef, 2 packages seeded raisins, 2 packages currants,
1 pound suet, 1 quart bottle boiled cider, V4 pound citron.
Mrs. William Woodhull.
Pies 72
CREAM PIE
One pint milk, 2 tablespoons cornstarch, V4 cup sugar, yolks
of 2 eggs. Cook as for boiled custard, flavor. Bake crust and
pour in custard. Beat whites of eggs, spread on top and brown,
GREEN TOMATO MINCE-MEAT
One peck green tomtoes, chopped fine. Cover with boiling
water and let stand 5 minutes, then drain. Cover again with
boiling water and cook until tender. Drain and add 4 pounds
light brown sugar, 1 pound suet (chopped fine), 2 pounds seeded
raisins, 1 pound seeded currants, 2 tablespoons cinnamon, same
of salt, 1 tablespoon cloves, 1 teaspoon nutmeg, 1 cup vinegar,
Boil all and can hot. Mrs. Helen M. Condon.
BANBERRY TARTS
Filling: One-half pound figs, 1 heaping tumbler seeded raisins
chopped together very fine, grated rind and juice of 1 orange,
juice of 1 lemon, 1 heaping tumbler sugar. Mix together well.
Make a rich piecrust, cut into rounds with cooky cutter after
rolling very thin. Place 1 teaspoon of the mixture on 1 side of
round, double over the other side on it and press with a fork
around edges. Bake until brown. Mrs. John Bates.
BUTTER SCOTCH TARTS
One cup sweet milk, 1 cup water, 2 cups brown sugar, pinch salt,
4 egg yolks, 4 tablespoons flour, 1 tablespoon butter, vanilla to
flavor. Mix flour, sugar and butter thoroughly. Have milk in
double boiler. Add the above mixture, then the water and salt.
Stir until thick, then add egg yolks lightly beaten and vanilla,
stirring constantly. Have rich pastry baked in muffin tins. Fill
with the filling, put meringue on top and brown lightly in oven.
Adelaide Malin.
BRAMBERRIES
Use very rich pastry, roll thin and cut out with large round
cutter. Put a teaspoonful of mixture on each round. Wet edge
and press edges closely together with a fork. Prick holes on top
with fork.
Mixture. One cup finely chopped raisins, 1 cup sugar, 1
cracker rolled fine, 1 egg well beaten, 1 lemon rind and juice.
Mrs. Candee.


ICE CREAM AND MOUSSES
ICE CREAM
Two eggs, thoroughly beaten; 1 quart milk, 1 pint cream, 1
heaping cup sugar, a little salt. Use any Colton's flavoring
desired. Mrs. Alexander.
STANLEY CREAM
Cut in small pieces 4 pound fresh marshmallows, V4 cup
blanched almonds, 34 cup maraschino cherries. Beat 1 cup heavy
cream stiff and add 2 tablespoons powdered sugar, V4 teaspoon
Colton's vanilla, few grains salt. Then cut and carefully fold in
prepared ingredients, put in mold and pack in ice and salt 4 hours.
Mrs. Sumner Rhoades.
NEW JERSEY ICE CREAM
One can condensed milk, can twice filled with ordinary milk.
Stir thoroughly until well mixed, then add the yolk and white
of 1 egg, beaten separately; 1 tablespoon Colton’s vanilla and
freeze. (No more sugar, as the condensed milk makes it sweet
enough). This will serve six. Mrs. F. F. Hutchins.
CHERRY PARFAIT
Add 1 cup of cherry pulp, 2 cups thick whipped cream and
% cup cherries. Flavor with a few drops Colton's almond ex-
tract. Put in a mold, bury in ice and salt for 3 hours. Garnish
with candies and cherries. Mrs. Edgar Brown.
CARAMEL CREAM
One pint milk, 2 eggs, well beaten; good half cup sugar. Put
Sugar in pan over fire, stirring constantly until it melts, then add
to milk; add the eggs and cook until it thickens. Just before
freezing add V4 pint whipped cream. Mrs. Sumner Rhoades.
LEMON WELVET
Three lemons, 1 quart milk, 1 pint sugar, 1 cup cream (whipped),
Whites of 2 eggs. Cook milk, sugar and grated rind of 2 lemons.
Freeze. When it begins to freeze well, put in lemon juice, cream
and beaten whites of eggs. Mrs. Helen M. Condon.

Ice Creams and Mousses 74.
MAPLE ICE CREAM
One cup maple syrup, 3 beaten egg yolks, mix and boil together;
when cold add A pint whipped cream, 1 cup milk, 3 beaten egg
whites. Freeze. Mrs. W. A. Mackenzie.
STRAWBERRY ICE CREAM
One quart berries mashed with 2 cups sugar, 1 pint cream, WA
pint milk scalded. Sweeten more if necessary. Freeze when
cool. Mrs. H. W. Trout.
MARSHMALLOW TORTONI
One quart cream, Vá pound marshmallows, cut in quarters;
little Colton's vanilla, 1 small cup sugar, V4 cup canned cherries,
% cup English walnut meats, chopped fine; small pinch of salt.
Whip the cream stiff, add other ingredients, put in mold, pack in
ice and salt 4 hours.
SULTANA ROLL
Two cups scalded milk, 1 tablespoon flour, 1 cup sugar, 1 egg,
% teaspoon salt, 1 quart thin cream, 1 tablespoon Colton's
vanilla, 1 teaspoon Colmond’s almond extract. Mix flour, sugar
and salt, add egg slightly beaten, and milk gradually, cook in
double boiler 20 minutes, stirring constantly at first. When cool,
add cream and flavoring. Color with leaf green, strain and
freeze. Line a mold, sprinkle with Sultana raisins which have
been soaked 1 hour in brandy. Fill center with vanilla ice cream
or whipped cream, sweetened and flavored with Colton's vanilla.
Cover top of mold with the pistachip ice cream, pack in ice and
salt for 2 hours.
Sauce—One cup sugar, V4 cup water, boil 8 minutes, cool
slightly and add 4 cup claret. Mrs. Ira Van Allen.
GOLDEN PARFAIT
Two egg yolks, 1 pint cream, 1 cup sugar, 1 tablespoon water,
Boil sugar and water 5 minutes. Beat yolks of eggs, then add
boiling syrup a little at a time to the beaten yolks, stirring con-
stantly. (If not thick enough, set in double boiler over hot
water). It should form a custard. When quite cold, beat in the
cream, which has been whipped. Flavor to taste. Put in a mold
and pack in ice and salt 3 hours.

75 Ice Creams and Mousses
MAPLE PARFAIT
Boil 1 cup maple syrup until it hairs, then beat the whites of
2 eggs very stiff and slowly add the syrup. Put on ice to cool.
Whip a pint of cream, add eggs and syrup, 1 cup chopped nuts and
pack in ice and salt 4 hours. Mrs. Lucius G. Leonard.
ANGEL PARFAIT
One-half cup granulated sugar, V4 cup water; boil until it
hairs; add beaten whites of 2 eggs and beat until cold, then add
1 pint of cream, whipped stiff. Flavor with 2 teaspoons of
Colton's vanilla and freeze for 4 hours. Mrs. George H. Bond.
NESSELRODE PUDDING
To Golden Parfait add 1 cup boiled chestnuts, mashed; 1 cup
candied fruit, soaked in wine; 1 cup chopped pineapple, 1 teaspoon
vanilla, 1 tablespoon sherry. Freeze in mold and serve with rum
SallC6.
“THREE OF A KIND”
Three bananas put through sieve, juice of 3 oranges and 3
lemons. Boil 3 cups sugar and 3 cups water 5 minutes, then
add juice and bananas. Freeze. When partly frozen, add beaten
whites of 3 eggs. This will serve 14 people.
PINEAPPLE SHERBET
Two and one-half cups sugar, 1 quart water, boil together 5
minutes; 1 pint can pineapple or 1 whole one, juice of 3 lemons.
Beaten white of 1 egg put in after it begins to freeze. Will
serve 12. Mrs. I. A. Savage.
PEACH ICE
One quart peaches, 1 lemon, VA pound sugar, 1 quart water.
Boil sugar and water 5 minutes. Press peaches through sieve,
add sugar, lemon juice and, when cold, sugar and water. Cut up
about 2 peaches in small pieces and add these. Freeze as usual.
Mrs. Sumner Rhoades.
APPLE WATER ICE
Take 1% pounds cored and pared apples, put them into a
Saucepan with a little water, cook until soft; add 34 pound
powdered sugar and 1 pint water; let boil up once; rub through a
Colander; add the juice of 2 lemons and freeze.
Mrs. Edgar Brown.

Ice Creams and Mousses 76
LEMON ICE
One quart milk, 2 cups sugar, juice of 3 lemons. Dissolve sugar
in milk and begin to freeze before adding lemons.
Mrs. S. C. Dayan.
LEMON ICE
One-half pint milk, Vá pint cream, 1 cup sugar. Freeze and
add juice of 3 lemons and stir. Makes 1 quart freezer full.
Mrs. S. C. Dayan.
FRUIT SHERBET
One quart crushed strawberries, 1 pint sugar, juice of 3 lemons,
1 quart sweet milk. Mix together and freeze. Easy and
delicious. - Matilda Alexander.
LEMON ICE OR SHERBET
One quart milk, 1 pint sugar; stir until dissolved and freeze until
thick as mush; add juice of 3 or 4 lemons and freeze until hard.
Mrs. Francis E. Oliver.
ITALIAN SHERBET
Boil together for 15 minutes 1 quart water and 1 pound granu-
lated sugar. When cold, ad dj/4 cup strained lemon juice, 1%
cups orange juice, 1% cups grape fruit juice, 4 tablespoons sherry.
Strain and freeze slowly. Mrs. Ira Van Allen.
RASPBERRY CURRANT SHERBET
One quart raspberries, Vá pint currant juice, 1 quart water,
1 pound sugar. Boil sugar and water five minutes. When cold
add currant juice and mashed raspberries. Strain through a
cloth. Freeze, then stir in the stiffly beaten white of an egg.
Pack. - Mrs. H. W. Trout.
FROZEN PUDDING
One quart very rich custard. Half freeze, then add V4 cup
each of chopped raisins, almonds and candied fruits. Flavor
highly, place in mold and pack for 1 hour.
COFFEE MOUSSE
One cup strong coffee, WA cup sugar, boil to a syrup and cool;
add 1 pint cream, whipped stiff. Put in mold, pack in ice and
salt 3 hours.

77 Ice Creams and Mousses
FROZEN PUDDING No. 2
Whip 1 pint cream stiff, sweeten to taste, put a layer of cream
in mold, then a layer of lady fingers previously dipped in sherry
wine, and candied cherries. Proceed in this way until mold is
full. Pack in ice and salt 4 hours.
MOUSSE
One pint cream, whipped stiff; % cup Sultana raisins, JA cup
English walnut meats, chopped; 1 banana cut up, 1 tablespoon
sugar, 1 tablespoon sherry wine if flavor is liked, otherwise 1
teaspoon Colton's vanilla. Mix all together, pour into mold and
pack in ice and salt 3 hours. -
APRICOT MOUSSE
One cup apricot pulp, 1 cup water, 4 cup sugar, boil together
5 minutes. When about half frozen add 34 cup whipped cream
and freeze in the usual way. Mae W. Rhoades.
STRAWBERRY MOUSSE
One-half box of strawberries; mash and force through a finesieve,
add 1 cup of sugar. Beat Vá pint of thick cream, add one T. from
top of a bottle of milk, 1 teaspoon of gelatine dissolved in a little
cold water. Combine with strawberry mixture, and lastly fold
in whites of two eggs beaten stiff. Put in a mold and pack in salt
and ice. Fresh raspberries may be used in place of strawberries.
Mrs. A. E. Larkin.
MAPLE MOUSSE
One cup maple syrup, 3 egg whites, 1% pints whipped cream.
Boil maple syrup until it hairs. Have the whites of eggs beaten
to a stiff froth and beat the syrup into them. To this mixture add
the cream which has also been beaten until stiff. Place in molds
and pack in ice and salt for about four hours.
Helen D. Bailey.
NUT MOUSSE
One pint cream whipped, W4 cup powdered sugar, 1 tablespoon
Vanilla, grated chocolate, chopped walnuts and candied cherries.
Sprinkle grated chocolate over the bottom of mould, then a layer
of cream, next chopped nuts and candied cherries, then cream,
chocolate, etc., until mould is full. Pack for 4 hours.
Mrs. M. W. Warwick.

Ice Creams and Mousses 78
CHOCOLATE MOUSSE
Beat the yolks of 5 large eggs until thick. Whip 1 pint cream
stiff. Into V6 gill heated milk stir 4 ounces chocolate, grated, and
when melted put aside. Boil 1 cup sugar, and V6 gill water 5
minutes, without stirring. Take from fire and add slowly, beating
steadily, to the yolks, and when well blended put in double boiler
and cook until thick. Remove and beat until cool. Then whip
in cream and very slowly, chocolate. Pack in ice and salt 4 hours.
MARSHMALLOW MOUSSE
One-quarter pound of marshmallows, cut each into 4 pieces, VA
cup of powdered sugar, sifted, 1 pint of cream beaten stiff, 3
tablespoons of sherry wine. First whip cream stiff and stir in
sugar, wine and marshmallows. Add cherries, if you wish. Pack
in ice and salt 4 hours. Mrs. H. S. Bremond.
APRICOT MOUSSE
One pint of whipping cream, 1 pint of plain cream, sweeten to
taste, 1% pounds apricots. Mash thoroughly and put through a
sieve. Sweeten this to taste. After whipping the cream; line the
mold with alternate layers, using cream first and last. Freeze like
ice cream. Other fruits may be used. Blueberry mousse is very
pretty to serve as it turns out a delightful lavendar.
Mrs. H. S. Bremond.
FUDGE SAUCE FOR ICE CREAM
One-half cake Baker's chocolate, 1 cup granulated sugar, enough
water to cover. Cook over a very slow fire for four hours. After
cooking, thin with cream. This will serve 20 people.
Dorothy Alvord.
HOT CHOCOLATE SAUCE FOR ICE CREAM
One cup water, V4 cup sugar, pour over 4 tablespoons chocolate,
grated; moistened with 1 cup milk; 1 tablespoon arrow-root dis-
solved in a little water. Boil about 3 minutes, strain and add 1
teaspoon Vanilla. Mrs. Lucius Leonard.
CHOCOLATE SAUCE
Two squares of chocolate, 4 cup boiling water, 1 cup sugar.
Dissolve chocolate in water, then add sugar and let it simmer on
back of stove. Mrs. George H. Bond.
When You
Make Cake
Nothing gives such wonderful results
in home made cake as Swans Down
Cake Flour! Try it in any good recipe.
You can have lighter, whiter, finer,
better cake—pie crust—pastry, just as
you long to have it.
Swans Down costs only a few cents for
each cake made and yet it saves all the
costly waste of cake disappointments.
Swans Down has been the grocers’ choice
for 25 years.
-º- º || º - IGLEHEART BROTHERS
--- - - Evansville, Indiana
Established 1856
Also manufacturers of Swans Down. Wheat
Bran, Nature's Laxative Food.
SWANS DOWN
º -º-º: Prepared (Not Self–Rising)
- -
---
CAKE FLOUR
Preferred by Housewives for 25 years
* sale by ANY GOOD GROCER



Try This Cake Recipe
DELICIOUS SWANS DOWN CAKE
% cupful butter, or substitute 3 teaspoonfuls baking powder
1 cupful sugar 14 teaspoonful salt
% cupful milk 1 teaspoonful vanilla
2 cupfuls SWANS DOWN CAKE FLOUR 3 egg whites
Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, add
baking powder and salt and sift three times. Add the flour and milk alternately to the creamed
butter and sugar, beating batter hard between each addition of flour and milk. Add vanilla
extract. Fold in the stiffly beaten egg whites and bake in a loaf or two layers in a moderate
oven. Ice as desired.
Before attempting to make any cakes in this book, read this article. It may prevent a cake
failure, thereby saving the waste of ingredients. These are the four most important steps
in cake-making, and if followed carefully will help you to make really, good cake.
SELECTING INGREDIENTS
A good cake cannot be made with poor ingredients. For the best results choose only the
purest materials obtainable. Cake is a food that contains the most nutritive elements, such
as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more
delicate flour. This flour is Swans Down Cake Flour, soft, white, and velvety, made especially
for cake and pastry making. Swans Down costs but a few cents more per cake and yet it
insures against disappointment and costly cake failures. Lighter, whiter, finer, better cakes
if you use Swans Down.
MEASURING
All ingredients called for in any good recipe must be accurately mixed and all measure-
ments should be level. This is necessary in order to obtain the same results in each baking.
The standard one-half pint measuring cup should be used and the recipe followed exactly.
- CAREFUL MIXING
It is necessary in successful cake making that all ingredients be perfectly measured and
utensils and cake tins be ready before beginning to mix the cake. Always beat the shortening
to a cream before adding any sugar. Add sugar gradually, creaming the mixture meanwhile.
Add a little sifted Swans Down Cake Flour, with baking powder added, then a little milk and
so on alternately until all the flour and milk are used. Beat the batter, never stirring, after each
addition of flour and milk. Add flavoring. The stiffly-beaten egg-whites should be next
folded in very carefully if recipe calls for same. Work quickly, but carefully, in mixing
your cake.
CORRECT OVEN HEAT
The heat of oven for cake making is of very great importance. There are some general
guides for temperature which may be profitably observed. All thin layer, small cakes and
cookies require a hot oven (350–400°F). Thick layer and cakes baked in a loaf require a mo-
derate oven (325-375°F) while sponge cakes and angel cakes require a slow oven (250–300°F).
Fruit cakes require even a slower oven (200–250°F).
The helpful hints above are taken from “Cake Secrets,” an authoritative booklet on cake
making by Janet McKenzie Hill, editor of American Cookery Magazine. You are welcome
to a copy full of original recipes, directions, illustrations—for 10c sent to Igleheart Brothers,
Evansville, Indiana, Department C. I. Best grocers everywhere have Swans Down Cake
Flour. If you cannot get it, write us. Use it in your cake and pastry making.
Always use Swans Down Cake Flour in all cake recipes given in this book and elsewhere.
It insures lighter, whiter, finer cakes.

CA KES
HUCKLEBERRY CAKE
- Two and one-half cups flour, 2% cups berries, 34 cup sugar,
1 egg, 1 tablespoon butter, 1 cup milk, 2 teaspoons baking powder.
Mrs. H. Starr, Brooklyn.
ONE EGG CAKE
Take 2 cups flour, 2 teaspoons baking powder, 1 cup sugar.
Break 1 egg into cup, fill the cup with sweet cream, beat thor-
oughly, stir in 1 pinch salt and any Colton's flavoring as desired.
This is quite the equal of many rich and expensive cakes.
Mrs. W. H. Dickinson.
VALUES (SIMPLE CAKE)
One measure fat, 1 measure liquid, 1 measure egg, 2 measures
sugar, 4 measures flour. One teaspoonful baking powder to every
cup of flour. Less fat—more milk. Mrs. W. J. Spicer.
BLACKBERRY CAKE
One cup sugar, 34 cup butter, 1% cups flour, 1 cup blackberry
or other jam, 3 tablespoons sour milk, 1 teaspoon soda, scant, WA
teaspoon each of allspice, cinnamon and nutmeg, 3 eggs well
beaten. Bake in layers and put together with boiled icing.
Mrs. A. M. Ernhout.
MOCHA CAKE
One cup sugar beaten with yolks of 5 eggs until very light, 1%
teaspoons Cross & Blackwell's Mocha extract, 1 cup well sifted
flour with 1 even teaspoon baking powder. Sift flour 8 times.
Beat the whites of the 5 eggs until stiff, then add to the cake,
stirring very little. Filling: One-half pint whipped cream, 1%
tablespoons Mocha extract, sweeten to taste.
Mrs. Riggs, Brooklyn.
RAISIN CAKE
Boil 1 cup raisins in 194 cups water and let cool; 1 cup sugar,
% cup butter and lard, 1 egg, 1 cup raisins, 1 cup of the juice,
1 teaspoon each of cinnamon, cloves, nutmeg, Colton's vanilla,
2 cups flour, 1 teaspoon soda. Mrs. Ralph Harter.

Cakes 80
MAPLE CREAM CAKE
Three eggs (reserve white of 1), 1% cups white sugar, V4 cup
butter, 4 tablespoons sweet milk, 1% cups flour with 2 teaspoons
baking powder. Bake in 3 layers. Maple filling: Two-thirds
cup shaved maple sugar, V4 cup thick sweet cream, beaten
together and boiled. Beat white of egg very stiff, then pour the
boiling maple cream upon it and beat until cool enough to spread.
Mrs. S. B. Schultz.
NEWPORT CAKE
One cup butter, 5 egg yolks, 4 cup pastry flour, 1% cups sugar,
1 level teaspoon baking powder, 5 egg whites beaten dry, 1 table-
spoon of brandy. Cream butter, gradually beat in the flour
sifted with baking powder. Beat yolks light, add sugar. Com-
bine mixtures. Lastly beat in whites of eggs and brandy. Bake
1 hour in a loaf or 45 minutes in a sheet. Mrs. H. W. Trout.
APPLE SAUCE CAKE
One cup sugar, Vá cup butter, 1 cup unsweetened, cooked apple
sauce with 1 teaspoon soda stirred into it; 2 cups flour, Vá teaspoon
salt, 4 teaspoon cloves, 1 teaspoon cinnamon, 1 cup raisins
chopped and mixed in the flour. Bake as loaf cake.
Mrs. J. W. Brooks.
LADY CAKE
One-half pound butter, 1 pound sugar, 1 pound flour, 8 eggs,
1 teaspoonful cream of tartar, V4 teaspoonful soda, V4 pint milk.
Flavor with bitter almond extract. Half quantity makes a
medium size loaf. Mrs. H. W. Trout.
APPLE SAUCE CAKE
One and one-half cups sour apple sauce stewed and sweetened
as for the table, 1 cup sugar, 1 egg, J/4 cup butter, 2% cups flour,
1 cup chopped raisins, 2 teaspoons soda. Cinnamon, nutmeg or
Colton’s vanilla for flavoring. Mrs. Jessie B. Gaylord.
CARAMEL CAKE
Yolk of 1 egg, J/4 teacup milk, 1 square chocolate, cook. Add 1
cup Sugar, 1 tablespoon butter, 3% cup milk, 1 teaspoon soda, 1%
cups flour. Mrs. J. W. Brooks.

81 Cakes
GINGER DROP CAKES
One-half cup brown sugar, 1 cup molasses, VA cup butter, 1
teaspoon each cinnamon, ginger and cloves, 2% cups flour, 1 cup
boiling water in which dissolve 2 level teaspoons of soda. Last
add 2 well beaten eggs. Bake in patty pans and serve hot for
luncheon. Mrs. H. W. Trout.
LIGHTNING CAKE
Sift in the mixing bowl 1 large cup sugar, 1 rounding cup flour,
2 teaspoons baking powder and a little salt. Put in a cup of
piece of butter size of an egg; when melted, but not hot, break into
the cup 2 eggs, fill with sweet milk, add to the other ingredients
and beat thoroughly. Bake in 2 layers in quite a hot oven.
Mrs. Francis H. McChesney.
RECIPE FOR MAKING SCRIPTURE CAKE
1 cup butter, Judges, 5th Chap., 25th verse
3% cups flour, 1st Kings, 4th “. 22nd “
2 cups sugar, Jeremiah, 6th “ 20th “
2 cups raisins, 1st Samuel, 30th “ 12th “
2 cups figs, 1st Samuel, 30th “ 12th “
1 cup water, Genesis, 24th & 4 17th “
1 almond, Genesis, 43d * - 11th “
6 eggs, Isaiah, 10th “ 14th “
Little salt, Leviticus, 2d - « 13th “
1 large spoon honey, Exodus, 16th “ 31st “
Sweet spices to taste, 1st Kings, 10th “ 10th “
Follow Solomon's advice for making good boys and you will
have a good cake. Proverbs, 23d Chap., 14th verse.
This is good; I have made it. Mrs. C. A. Ingham.
ONE EGG CAKE
One cup sugar, butter half the size of an egg, 1 egg, 1 cup of
milk, 2 cups flour, V4 teaspoon soda, 1 teaspoon cream tartar,
flavor to taste. Mrs. Willis Spicer.
IMPERIAL OR WHITE FRUIT CAKE
One pound butter, 1 pound sugar, 1 pound flour, 1 dozen eggs,
1 pound stoned raisins, 1 pound almonds, blanched and split; %
pound citron cut thin, 1 wineglass each of brandy and rose water.
Bake one hour in a moderate oven. Mrs. W. K. Archbold.

Cakes 82
COFFEE CAKE
One egg, 1% cups brown sugar, V4 cup butter, 4 cup molasses,
1 cup strong black coffee, 2 cups flour, 1 teaspoon soda dissolved
in coffee, 1 square chocolate, 1 teaspoon cinnamon, 1 teaspoon
allspice, 1 teaspoon cloves, 1 cup raisins, 1 cup currants. Bake in
moderate oven. Mrs. D. Millen.
COFFEE CAKE
One cup granulated sugar, 1 cup New Orleans molasses, 1 cup
butter, 1 cup strong, hot coffee, 1 egg, little salt, 1 teaspoon soda
dissolved in the hot coffee, 4% cups flour, large cup seeded raisins.
Allspice, cinnamon and cloves to suit the taste.
Miss Humbert.
FRUIT CAKE
One cup butter, 2 cups sugar, 1% cups molasses, 3 eggs, A
cup buttermilk, 1 teaspoon soda dissolved in the buttermilk, 1
pound currants, 2 pounds raisins, J4 pound citron, a little candied
Orange and lemon peel, 1 teaspoon each of ground cloves, nutmeg
and cinnamon, 3 cups flour. Mrs. A. Grant.
FRUIT CAKE
One and one-half cups sugar, 1 cup butter, 1 cup maple syrup,
1 cup milk, 2 eggs, 3 cups flour, 3 teaspoons baking powder. Mix
eggs in Syrup. In each cup of flour put a teaspoon of baking
powder. Filling for fruit cake: One square chocolate, V4 cup
Sugar, V4 cup water; boil together, then add 1% tablespoons
cornstarch.
SOUR MILK CAKE,
One cup light brown sugar, 1 cup shortening, 1 egg, 1 cup sour
milk, 1 teaspoon soda, 1 teaspoon allspice, 1 teaspoon cinnamon,
1 cup seeded raisins, 2 cups flour. Jennie H. Gould.
RAISED FRUIT CAKE
Four and one-half pounds flour, 3 pounds sugar, 2 pounds
butter, 1 pound currants, 1% pounds raisins, 1 quart milk, 1 pint
yeast. Scald the milk and set the sponge at night. In the morn-
ing add butter, sugar, fruit, spices and 3 beaten eggs. Let it rise
again, put in dishes and let it rise again and bake in a moderate
OVen. Amanda H. Brown.

83 Cakes
WASHINGTON PIE
One cup sugar, butter the size of an egg, 1 tablespoon milk, -
4 eggs, 1 cup flour, 1% teaspoons baking powder stirred into the
flour. Cream butter, sugar and yolks of 4 eggs, add milk, flour
and baking powder and lastly the whites of eggs beaten stiff.
Bake in long tin. While warm spread with jelly and roll up.
Mrs. W. A. Tibbits.
PORK CAKE
One pound salt pork, chopped fine, 1 pint boiling water poured
over pork, 1 cup molasses, 2 cups brown sugar, 1 tablespoon soda,
1 teaspoon each of cinnamon, allspice and nutmeg; 1% teaspoons
cloves, 1 pound raisins, 1 pound currants, 4 pound citron. Makes
3 large loaves. Mrs. W. H. Dickinson.
FRENCH CAKE
One-half cup butter creamed with 2 cups sugar, 3 eggs, 1 cup
milk, 3 cups sifted flour, 1% teaspoons baking powder, 4 teaspoon
Colton's vanilla or lemon. Bake in steady heat. Add currants,
chopped nuts or raisins rolled in flour, if preferred.
Mrs. D. P. Rhoades.
FRUIT CAKE
One egg, 1 cup sugar, 1 cup milk, 3 large tablespoons butter,
% cup raisins, 4 teaspoon each cloves, cinnamon, nutmeg; 2
teaspoons baking powder, 2% cups flour.
Mrs. Donald Grant.
WALNUT LOAF
One cup sugar, 1 egg, 34 cup butter, 1 cups weet milk, 2% cups
flour (scant), 2 teaspoons cream of tartar sifted with the flour, 1
teaspoon soda dissolved in milk, 1 teaspoon Colton's vanilla, 1
Cup chopped nuts. Mrs. Lamont Stilwell.
APPLE SAUCE CAKE
One cup sugar, V4 cup butter, 1% cups apple sauce, 1% cups
raisins, 1 cup currants, small A cup citron, 2 cups flour, 2 tea-
Sp00ns soda in a little boiling water, 1 teaspoon cinnamon, %
teaspoon cloves, V4 teaspoon allspice, V4 teaspoon nutmeg, a little
salt. Mrs. Ida B. Richards.
Cakes 84.
BREAD CAKE
One cup butter, 1 cup sugar, 2 cups raised dough, 1 cup sweet
milk, 2 eggs, 2 scant teaspoons soda, 1 cup raisins chopped, little
cinnamon, flour as for any cake. Let rise very light and bake in
moderate oven 45 minutes. Mrs. George H. Bond.
SCOTCH CAKE
Three cups sugar, 3 cups flour, Vá cup molasses, 1 cup sour milk,
1 cup shortening, 1 teaspoon soda, 4 eggs, 1 pound chopped
raisins, cinnamon, cloves and nutmeg.
Mrs. Charles H. Crowell.
FUDGE CAKE
One-half cup butter, 2 cups sugar, V4 cup sour milk, 3 cups
flour, V4 cake chocolate dissolved in JA cup hot water, 1 teaspoon
soda, 2 eggs. Filling for the above: % cup sweet milk, VA cup
butter, 2 cups sugar, 1 teaspoon Colton's vanilla, VA cake choco-
late. Let come to a boil, then add chocolate; boil from 3 to 5
minutes, or until it makes a soft ball when dropped in cold water;
beat until cold. Mrs. D. K. Condon.
OLD-FASHIONED POUND CAKE
One cup granulated sugar, 34 cup melted butter, 1% cups flour,
4 large eggs, 2 teaspoons baking powder, 2 tablespoons milk,
citron. Stir very well. New Englander.
SUNSHINE CAKE
Five eggs (whites and yolks beaten separately), 1 scant cup
granulated sugar, put in yolks, 1 scant cup flour, 1 teaspoon baking
powder. Add beaten whites and bake 34 hour in slow oven,
Flavor with Colton’s extracts. -
MOLASSES CAKE
One cup black molasses, 4 cup butter, V4 cup sour milk, 1%
cups flour (measured before sifting), 1 teaspoon soda, 1 egg, 1
teaspoon cinnamon, 4 teaspoon cloves, 1 cup fruit if desired.
Boil butter and molasses, add milk and soda, 1 egg (not beaten),
then flour and fruit. Bake about half an hour.
Mrs. Lamont Stilwell.


85 Cakes
CREAM CAKE
Yolks of 2 eggs, white of 1 egg, 1 cup sugar, 1 cup sweet cream,
little salt, 2 cups flour, 2 teaspoons baking powder.
Mrs. A. R. Grant.
MOLASSES CAKE
One-half cup water, 1 tablespoon butter, 1 teaspoon soda, salt,
1% cups flour, a little ginger (about 4 teaspoon), 1 egg, 1 cup
molasses. - Mrs. A. R. Grant.
MOLASSES CAKE
Two-thirds cup molasses, fill with sugar; A cup butter; fill with
hot water; 1 teaspoon soda, put in with butter and water; 1 egg,
1 teaspoon ginger, 2 cups flour. Bake in moderately hot oven.
To be eaten warm, or it is good for luncheon dessert with whipped
Cream. Mrs. Alexander.
POTATO FLOUR SPONGE CAKE
Separate 4 eggs, beat the yolks until thick. Add 1 cup sugar
and continue beating; beat the whites of eggs stiff and beat into
first mixture. Add 1 teaspoon baking powder to J/4 cup “Health
Brand Potato Flour” and sift into first mixture. Bake in a
moderate oven in single or in individual tins. (Note—The flour
can be bought at Andrews, Loomis & Andrew's.
Mrs. Wm. A. Mackenzie.
GOLD CAKE
Yolks of 8 eggs, 1 cup sugar, 4 cup butter, V4 cup sweet milk,
1% cups flour, 2 teaspoons baking powder. Flavor with Colton's
lemon extract. Cream the butter and sugar together. Add
beaten yolks, then the milk and flour. Bake about 40 minutes.
Mrs. Asa R. Barnes.
SPONGE CAKE
Beat yolks of 4 eggs with 2 cups sugar (putting it in gradually),
add scant cup cold water, grated rind of 1 lemon, 2 cups flour, 1%
teaspoons baking powder. Fold in the well beaten whites.
(Secret of success is in thoroughly beating yolks and sugar toge-
ther.) Mrs. S. C. Dayan.

Cakes 86
SPONGE CAKE
Yolks of 4 eggs, pinch of salt, 1 cup sifted Sugar, 4 tablespoons
boiling water, 1 cup flour well sifted, 1 teaspoon baking powder, 1
teaspoon Colton's vanilla, whites of 3 eggs.
SPONGE CAKE
One cup sugar, 3 eggs (whites beaten separately), 1 cup flour,
5 tablespoons cold water, Vá teaspoon lemon. Beat sugar into
eggs slowly, stir as little as possible after putting in flour. Flavor
frosting with Colton's lemon extract. Mrs. Asa R. Barnes,
SPONGE CAKE
Beat the yolks of 2 eggs and rub 1 cup sugar into them. Add
the whites (beaten stiff), pinch of salt, 1 cup flour, 1 teaspoon
baking powder, 1 teaspoon Colton's vanilla and V4 cup boiling
milk. Bake in moderate oven. Mrs. A. R. Grant.
IMPROVED SPONGE CAKE
Five large eggs, 1% cups granulated sugar, 1% cups flour, WA
teaspoon cream of tartar. After sifting flour five times, measure
1% cups sugar, beat yolks of eggs thoroughly, then beat whites
about half, add cream of tartar and beat until very light. Stir in
sugar lightly, then beaten yolks thoroughly, then add flour and 1
teaspoon Colton's vanilla and bake in a slow oven about 50
minutes. Mrs. A. M. Ernhout,
HOT WATER SPONGE CAKE
Two cups sugar, 2 cups sifted flour, 4 eggs, 24 cup boiling water,
Beat eggs, add sugar, add flour mixed with 3 scant teaspoons
baking powder. Last of all, stir in hot water and V4 teaspoon
Colton's vanilla. Bake 34 hour in an oven, slow at first and hot
at finish. Mrs. D. P. Rhoades.
\
ANGEL’S FOOD CAKE
Eleven large, fresh egg whites, 1% cups granulated sugar, 1
cup flour, 1 even teaspoon cream of tartar, 1 teaspoon Colton's
vanilla. Beat eggs not too stiff, sift sugar four times, flour 8
times. Stir in sugar, flour, cream of tartar and flavor. Bake in
very slow oven an hour. - Mrs. S. C. Dayan.

87 Cakes
SPONGE CAKE
Beat the yolks of 2 eggs very light, add gradually 1 cup sugar,
then 4 tablespoons cold water, 1 cup flour, 1 teaspoon baking
powder. Fold in the whites of the eggs, beaten stiff. Flavor to
taste with Colton’s extracts. Laura I. Savage.
CHO.COLATE CAKE
Six squares of grated chocolate, 34 cup warm milk, 1 cup
granulated sugar, 1 beaten egg yolk; cook in double boiler until
thick; add 1 teaspoon Colton's vanilla and set aside to cool.
Cream thoroughly 1 cup sugar and V4 cup butter; add 3 beaten
eggs, JA cup cold water, 2 cups sifted flour, 2 teaspoons baking
powder. Stir in the chocolate and bake. Frosting: Beat until
stiff the whites, of 2 eggs, boil until it hairs on spoon 2 cups
granulated sugar, 8 tablespoons cold water. While very hot add
slowly and beat quickly with the whites.
Mrs. Wm. A. Mackenzie.
CHOCOLATE LOAF CAKE
Sift together 4 or 5 times 1 cup sugar and 1% cups flour, melt
% cake chocolate and butter the size of an egg. Beat yolk of 1
egg in a bowl, dissolve 1 level teaspoon soda in 1 cup sweet milk.
Add to beaten yolk of the egg; stir this mixture into flour and
Sugar. Add chocolate and butter the last thing.
Mrs. Edward Millen.
ECONOMY CAKE
One heaping cup brown sugar, 2 tablespoons lard, 1 cup sour
milk, 1 cup raisins, 1 teaspoon soda, 1 teaspoon salt, 4 teaspoon
each of ginger, cinnamon and cloves, flour enough to make thick
batter, 4 teaspoon baking powder. Cream sugar and lard; add
salt and spices, also sour milk, into which soda has been stirred.
Sift flour and baking powder, add raisins and mix all together.
Beat well. -
This recipe makes an excellent pudding served with sauce made
as follows: Add to 1 pint boiling water butter size of an egg and
% cup brown sugar. When the butter is melted, add 1 heaping
tablespoon cornstarch mixed with a little cold water. Boil until
starch is thoroughly cooked, then remove from the stove and add
1 teaspoon Colton's vanilla. Mrs. W. E. Boyd.

Cakes 88
ChocoLATE CREAM CAKE
Beat A cup butter to a cream and the yolks of 2 eggs until
thick; then gradually beat W4 cup sugar into each and combine
the two mixtures. Add 4 ounces chocolate, melted over hot
water, then alternately 4 cup milk and 1% cups sifted flour,
sifted again with 2 level teaspoons Royal baking powder. The
last thing, beat whites of the 2 eggs until dry, add these and 1
teaspoon Colton's vanilla. Bake in 2 layers about 18 minutes,
Mrs. Edwin Millen.
CORNSTARCH CAKE
One egg, 1 cup sugar, 5 tablespoons soft butter (scant), 1 level
tablespoon cornstarch dissolved in big VA cup milk, 1 heaping
teaspoon baking powder in 1 cup flour, 1 teaspoon Colton's lemon
or vanilla, a pinch of salt. Bake in a card.
Mrs. Sumner Rhoades.
CHOCOLATE CAKE
Two squares chocolate or 94 cup cocoa, V4 cup milk, yolk of
1 egg. Stir together and cook until the whole thickens, then add
1 cup sugar, 2 tablespoons butter, 1 cup sweet milk, 2 cups flour,
1 teaspoon baking powder, 1 scant teaspoon soda, a little of
Colton's vanilla, a pinch of salt. Bake in moderate oven. Use
white of egg for regular boiled icing. M. Jean Alexander.
CHOCOLATE LAYER CAKE
One coffee cup granulated sugar, V4 coffee cup butter and yolks
of 2 eggs. Stir these to the consistency of cream. (A tablespoon
of milk will assist in this process.) Now add V4 cup of milk and
1% cups sifted flour, into which has been sifted 2 teaspoons
baking powder. Add 2 teaspoon of some Colton's extract and
the well beaten whites of two eggs. This will make three thin
layers or two thick ones, if preferred. Filling: Take 2 squares,
i. e., 2 ounces chocolate; melt them in a bowl set in the top of tea-
kettle, add butter the size of a walnut, about 1 tablespoon of hot
water (sometimes a little more), and sufficient powdered sugar to
make as thick as cream. Stir until perfectly smooth. Add 1
teaspoon Colton's vanilla. Let it cool, then put it between and on
top of the cakes when also cool.

89 Cakes -
CHOCOLATE LAYER CAKE
Cream JA cup butter, add 1 cup sugar, and cream until light.
Beat in 2 eggs, 1 teaspoon soda in half cup thick sour milk, VA
teaspoon baking powder in 194 cups flour. Break A cake
chocolate in cup and add enough boiling water to make cup half
full, and add to the cake the last thing. Flavor with Colton's
vanilla. Put together with white frosting.
Mrs. Cynthia A. Ingham.
PATTY-CAKES
The next recipe will also make 14 little cakes, which covered with
(what is designated as) the filling, make an agreeable change.
FUDGE CAKE
One-half cup butter, 4 cake chocolate, dissolved in JA cup
hot water, 2 cups sugar, V4 cup sour milk, 1 teaspoon soda, 3
cups flour, 2 eggs. Stir together and bake. Filling: One-half
cup sweet milk, V4 cup butter, 2 cups sugar, 1 teaspoon Colton's
vanilla, 2 tablespoons grated chocolate. Boil 5 minutes and beat
until cold.
CHOCOLATE CAKE
One-half cup grated chocolate, V4 cup sweet milk, cook together
until Smooth and thick and set aside to cool; add 1 cup granulated
Sugar, 1 egg yolk, not beaten; } tablespoon melted butter.
Plt all together and beat until creamy, then add A cup sweet
milk, 1 cup flour, a little salt, 1 teaspoon baking powder, 1 small
teaspoon soda sifted with the flour; lastly, the cooked chocolate
and bake either in a sheet or 2 layers.
Mrs. Francis H. McChesney.
CHOCOLATE CAKE
One cup sugar, 1% cups flour, 1% squares chocolate, 1 cup
milk, 1 egg, 1 teaspoon soda, 1 teaspoon salt, 1 tablespoon butter.
Cream sugar and butter together, add half cup milk in which the
soda is dissolved; sift in flour and salt; melt chocolate in saucepan,
add V4 cup milk in which the yolk of 1 egg is beaten. Cook for a
minute or two and stir into the mixture hot. Beat for 5 minutes.
Bake in two layers, spread thick boiled frosting between and on
top. Over all, pour melted chocolate. Mrs. Harry V. Allen.

Cakes 90
LOAF CHOCOLATE CAKE
One-half cup each of cocoa and milk mixed together, in separate
dish; 1 cup sugar, 2 tablespoons butter, yolk of 1 egg, J/4 cup milk,
1 teaspoon soda, 1% cups flour, 1 teaspoon Colton's vanilla.
Use white of the gg, 1 cup sugar, Vá cup water, for boiled frosting,
Jennie H. Gould.
POOR MAN'S CHO.COLATE LOAF
One and one-half tablespoons metled butter, 1 cup sugar, 1
egg well beaten, 1 teaspoon soda, 1 cup sour milk, 1 teaspoon
Colton's vanilla, 1% cups pastry flour, V4 cake chocolate, melted.
Mrs. J. P. Barnes.
SOUR MILK CHOCOLATE CAKE
Cream A cup butter, add 1% cups (small) sugar, 2 eggs, 1 cup
Sour milk, 2 cups flour, 2 squares chocolate, melted, 1 teaspoon
Colton's vanilla, 1 teaspoon soda. This makes 3 layers.
Laura I. Savage.
SPONGE CAKE
Four eggs, whites beaten to a stiff froth, yolks beaten with
% cup of sugar for 5 minutes by the clock. The other J/4 cup of
Sugar put into whites. Then put together, beat well and fold in
1 scant cup of flour. Bake in moderate oven.
Mrs. Duane Millen.
WHITE CAKE
One cup sifted powdered sugar, V4 cup butter, 1 tablespoon
milk. Stir these to a cream. Add V4 cup milk, 1% cups sifted
flour to which has been added 1 rounded teaspoon baking powder
and lastly the whites of 3 well beaten eggs. Colton's vanilla or
almond extract is most desirable.
SPICE CAKE
Cream together 1 cup sugar, 1 cup butter; add 1 egg, beating
all together until creamy. Add spices of all kinds, a shake of
White pepper, a little Colton's vanilla, a grated lemon rind, 1 cup
Sour milk, Vá teaspoon soda, 2 cups sifted flour and 2 teaspoons
baking powder. Stir well. Bake in loaf in moderate oven.
Mrs. Lamont Stilwell.

91 Cakes
NUT CAKE
English walnuts or raisins, or even thinly sliced citron may
be added with good results to the above. The raisins should be
thoroughly washed and scalded, dried in a napkin, then rubbed
in about 1 tablespoon of flour to prevent dropping to the bottom
of loaf. Chop the nuts and proceed as for raisins. Three-fourths
of a cup of either ingredient is sufficient. Bake about 9% hour.
GOLD CAKE
Gold cake is made like the white cake, with the yolks of 3 eggs
(instead of the whites) and the addition of 1 whole egg, the white
of which should be put in last.
CUSTARD FILLING FOR CAKE
One beaten egg, 1 tablespoon flour and 1 teaspoon cornstarch,
% cup sugar, a little salt, put into 1 pint of boiling thin cream.
Cook in double boiler, boil until thick. Mrs. Richard Simmons.
MARBLE CAKE
Light part: One-half cup butter, 1 cup sweet milk, 1 cup white
sugar, Small pinch salt, 3 teaspoons baking powder or 1 teaspoon
soda and 2 of cream of tartar, whites of 2 eggs. Flavor with
Colton's lemon extract.
Dark part: One-half cup butter (scant), 1 cup milk, 1 cup
brown sugar or 4 cup sugar and 24 cup molasses. (If molasses
is used, put in A teaspoon soda), beaten yolks of 3 eggs (save
White of 1 for frosting), Vá teaspoon each of all kinds of spices, 3
teaspoons baking powder, or 1 of soda and 2 of cream of tartar.
Flavor with Colton’s vanilla. Mrs. Richard Simmons.
WHITE CAKE
Put into a bowl 1 cup sugar and 1% cups sifted pastry flour,
into which 1 rounding teaspoon baking powder has been sifted,
add a pinch of salt. Into a cup put the unbeaten whites of 2
eggs (or 1 whole egg and the yolk of another). Fill the cup one-
half full of butter, then full of sweet milk, the three ingredients
making the cup full. Add to the flour and sugar with 1 teaspoon
of Colton's vanilla and beat five minutes. Bake in shallow,
Square tin. Mrs. J. P. Barnes.

Cakes - 92
TILDEN LOAF CAKE
One cup butter, 2 cups powdered sugar, 1 cup sweet milk, VA
cup cornstarch, 4 eggs, 3 cups flour, 2 teaspoons baking powder,
2 teaspoons Colton's lemon extract. A little salt. Use scant
measure of flour and good measure of cornstarch. Bake in
moderate oven. - Miss Humbert.
FRENCH LAYER CAKE
Two cups granulated sugar, V4 cup butter, 3 eggs, 1 cup sweet
milk, a little salt, 334 cups flour, 3 teaspoons baking powder.
Flavor with Colton’s vanilla. Any kind of filling may be used.
Cream for filling: Heat 1 cup milk, beat together 1 rounding
teaspoon cornstarch, V4 cup granulated sugar and 1 egg. Stir this
into the hot milk, boil until thick. Flavor with Colton's vanilla
and add a little salt. - Miss Humbert. .
SUNSHINE CAKE
Whites of 7 eggs, yolks of 5, 1 cup granulated sugar, 3% cup
flour, 4 teaspoon cream of tartar. Beat yolks, beat whites half
way, then add cream of tartar dry, continue beating until very
stiff, then add sugar and beat lightly. Add yolks and beat
thoroughly. Add flavoring, then flour and stir lightly. Sift
flour and sugar four times each. Bake 35 or 40 minutes.
Mrs. E. D. Gifford.
WHITE CAKE
Two cups powdered sugar, V4 cup butter, 1 cup sweet milk,
3 cups flour, whites of 4 eggs beaten stiff, 2 teaspoons baking
powder. Cream butter and sugar, add the milk, sift the flour
with the baking powder and lastly add the whites.
Mrs. W. A. Tibbits.
HOT FIG CAKE FOR DESSERT
Make a loaf of sponge cake; split in half with fork, (do not
cut with knife as it makes the cake heavy), keeping top half warm
in oven while you spread a thick layer of preserved figs or stewed
dried figs on other half, then a layer of whipped cream. Replace
top, over which sift lightly a layer of powdered sugar. Serve with
whipped cream flavored with vanilla—and if possible, a dash of
brandy. Mrs. H. S. Bremond.

93 Cakes
JAPANESE TEA ROOM CAKE
One cup sugar, V4 cup lard, 1 egg, 4 tablespoons of molasses, 1
teaspoon cloves, 1 teaspoon cinnamon, 2 cups flour, 1 teaspoon
baking soda in 1 cup of boiling water. Stir well. Bake in two
layers. Mrs. Charles H. Alvord.
BLUEBERRY CAKE
One-fourth cup butter, 1 egg, J/4 cup milk, Vá cup sugar, 1% cup
flour, 2 teaspoons baking powder, pinch salt. Cook in hot oven
20 minutes. Serve while warm, spread with butter.
Vivian W. Joy.
NUT CAKE
Two-thirds cup butter, 2 cups sugar, 3 eggs, 1 cup milk, 3 cups
flour, 1 cup nut meats, 3 teaspoons baking powder. Break nuts
into pieces and sift flour over them before stirring in cake.
CORNSTARCH CAKE
Two cups sugar, 1 cup butter, V4 cup sweet milk, 2 cups flour,
1 cup cornstarch, 1 teaspoon soda, 2 teaspoons cream of tartar,
whites of 6 eggs beaten to a stiff froth. Cream butter and sugar
thoroughly, add soda and cream of tartar to milk and add to sugar
and butter. Then add flour and stir thoroughly and last fold in
the whites of eggs lightly, beating as little as possible. This
makes two loaves. Mrs. F. F. Hutchins.
BROWN SUGAR CAKE
One and one-half cups brown sugar, 4 cup butter, V4 cup sweet
milk, 2 eggs, 3 teaspoons baking powder, 1% cups flour, 1 cup
raisins. Cinnamon and nutmeg. Stir all together, add the flour
and raisins last, with baking powder in the flour.
Mrs. Cynthia A. Ingham.
COCOANUT CAKE
Break 2 eggs in a cup, fill up with thick, sweet cream, 1 cup
Sugar, 2 scant cups flour, 1 teaspoon soda and 2 teaspoons cream
of tartar or 3 teaspoons baking powder. Flavor with either
Colton's lemon or vanilla. Bake in 3 layers. Filling: One cup
Schepp's sweetened cocoanut, VA cup white sugar, scant A cup
thick, sour cream. Mix thoroughly and spread between layers.
Mrs. Richard Simmons.

Cakes 94.
LAYER CAKE
One-half cup butter, 1 cup sugar, 2 eggs, 34 cup sweet milk,
2 cups flour, 2 teaspoons baking powder. Flavor with Colton's
extracts. Mrs. Francis E. Oliver.
LAYER CAKE
One-half cup soft butter creamed with 1 cup sugar (J/4 granu-
lated, WA pulverized), 2 eggs beaten and then creamed with butter
and sugar, 24 cup milk, 2 cups flour, 2 teaspoons baking powder in
last cup flour, 1 teaspoon Colton’s vanilla. Mrs. D. Millen.
LOAF OR LAYER CAKE
Piece of butter size of an egg, 1 cup sugar, V4 cup cold water,
1 egg, 1% cups flour, 1 heaping teaspoon baking powder. Flavor
with Colton’s extract. Mrs. I. A. Savage.
A GOOD CAKE
One tumbler sugar, 1 egg, 4 tablespoons melted butter, 1%
tumblers flour (measured before sifting), 1 round teaspoon soda,
1 tumbler sour milk, 1 cup seeded raisins. Bake in sheet.
Mrs. John Bates.
WHITE CAKE
One cup powdered sugar, butter size of an egg, J/4 cup milk,
1% cups flour, 1% level teaspoons baking powder, pinch of salt, a
little Colton's vanilla, whites of 2 large eggs or 3 small ones, put in
last. This makes 2 layers, patty cakes or a card.
Margaret Sprowles.
EXCELLENT WHITE CAKE
Three-fourths cup butter, 2 even cups fine granulated sugar,
3 cups sifted pastry flour, 3 even teaspoons baking powder, 1 cup,
half water, half sweet milk; whites of 6 eggs, 1 teaspoon Colton's
Vanilla or lemon. Cream butter and sugar, add a small quantity
of flour and a little of the milk and water, and beat well; add more
flour and milk until all are thoroughly mixed, then fold in egg
whites and flavor. If desired, finely cut blanched almonds may
be added. Bake in a flat tin or in two loaves, moderately, 40 or 50
minutes. Mrs. G. L. Gridley.

95 Cakes
MOLASSES CUP CAKES
One-half cup brown sugar, V4 cup molasses, V4 cup lard and
butter, V4 cup sour cream, 2 eggs, 1 level teaspoon soda, 1% tea-
spoons cinnamon, % teaspoon ginger, 1% cups flour. Add 24 cup
raisins or nuts. Mrs. Knapp.
DROP CAKES
One-half cup sugar, Vá cup lard, Vá cup molasses, 1 egg; beat
well together, then add: One-half cup cold water and 3 cups
flour, in which has been sifted 1 teaspoon each of soda, cinnamon
and ginger. Mrs. Francis McChensey.
COCOANUT DAINTIES
Beat the whites of 4 eggs to a stiff froth, add 3 tablespoons
pulverized sugar and 1 heaping teaspoon sifted baking powder,
a pinch of salt and1 4 pound package of fresh shredded cocoanut.
The mixture should be quite stiff. Spread parafine paper over a
large baking pan and drop the mixture in small mounds an inch
apart. Bake in a quick oven. Mrs. W. K. Archbold.
HUCKLEBERRY CAKES
One scant cup sugar, butter size of small egg, 2 cups flour, 2
cups fresh berries, 1 egg, J/4 cup milk, 2 teaspoons baking powder.
Mrs. E. A. Kingsbury.
COCOANUT CAKES
One pound fresh grated cocoanut, whites of 2 eggs, 34 pound
Sugar. Beat eggs and sugar, then add cocoanut. Form into balls,
put in oven and brown. Mrs. E. A. Kingsbury.
BROWNIES
One cup granulated sugar, V4 cup flour, sifted together, add
2 eggs well beaten and V4 cup melted butter, 2 squares chocolate,
melted, 1 cup chopped nuts, Colton's vanilla. Put in flat tin and
bake in a very moderate oven 15 minutes. Cut in squares.
Mrs. Edwin Millen.
MARSHMALLOW WAFERS
Butter tops of Baronet biscuits, lay a marshmallow on each,
butter the marshmallow, slip in broiler of gas stove, brown lightly
and serve hot.

Cakes 96
MAPLE DROP CAKES
Two cups maple syrup, V4 cup cream or milk, 2 eggs, 4 cup
melted butter, 3 teaspoons baking powder. Flour enough to make
a soft batter. Bake in gem pans. Ida B. Richards.
CUP CAKES
One cup brown sugar, 1 egg, 1 cup sour cream, 1 teaspoon soda,
2 cups flour; nutmeg, salt, cinnamon, cloves to taste. C. S. D.
WINE DROPS
Cream V6 cup brown sugar and V4 cup butter (scant), add 1 egg,
% cup molasses, 94 cup raisins cut up, 4 figs, grated rind of 1
orange, 1 teaspoon cinnamon, 4 teaspoon cloves, 1 cup hot water
in which has been dissolved 1 teaspoon soda, 2 cups flour. Sour
milk may be used instead of hot water. Drop by spoonfuls on
tin and bake in moderate oven. Mrs. Faulks.
SOFT GINGERBREAD
One-half teaspoon soda, Vá teaspoon ginger, Vá teaspoon cinna-
mon, dissolve in 1 tablespoon boiling water; add 1 cup molasses,
stir until foamy, add 4 cup butter, 1% cups flour into which put a
pinch of salt, 1 cup boiling water added the last thing.
Mrs. Wm. H. Woodhull.
“ROCKS'' (DROP CAKES)
One cup brown sugar, 24 cup butter, 1% cups flour, 2 eggs, 1
pound dates (chopped), V4 pound walnut meats (broken), 1 tea-
Spoon each of cinnamon and cloves, 1 teaspoon soda, (dissolved in
hot water). Fill cup with sweet milk, Vá teaspoon baking powder.
Drop by teaspoonfuls in large baking pan.
Mrs. Francis E. Oliver.
SCOTCH FANCIES
Cream 1 cup granulated sugar, 2 tablespoons butter; add 2
eggs beaten lightly, 2% cups Quaker rolled oats and 2 teaspoons
baking powder, sifted together, 1 teaspoon Colton's vanilla, M
pound chopped nut meats. Drop by teaspoonfuls on buttered
tins, scatter nuts over top. Bake 15 or 20 minutes.
Mrs. Edwin Millen.

97 Cakes
POPCORN DAINTIES
Make a boiled frosting and pour popped corn into it ; spread on
banquet waſers and brown in a hot oven. Very nice with ice
Creaml. Mrs. E. G. Riggs, Brooklyn.
CRISPETTES
Beat 2 eggs and stir into them 1 cup white and brown sugar
mixed and 4 tablespoons sifted flour. Add pinch of salt and 1
teaspoon Colton's vanilla. Beat thoroughly and add 1 cup
English walnuts chopped fine. Drop the dough by teaspoonfuls
into buttered pans, allowing 3 inches for cakes to spread.
Emma Belle Richards.
JAM CAKE
One cup of sugar, 1 cup of butter, 3 eggs not previously beaten,
1% cups of blackberry jam, 1 teaspoon each of cinnamon, allspice
and nutmeg, 1% cups of flour, 3 tablespoonfuls of sour cream, 1
teaspoonful of soda. Put the cream and soda in last. Bake in
layers. Put boiled icing between the layers into which is stirred a
cup of jam. Ruth B. Burhans.
THREE EGG ANGEL CAKE
One cup sugar, 1% cups of flour, Vá teaspoon cream of tartar,
3 teaspoons Royal Baking Powder, J4 teaspoon salt, 24 cup scalded
milk, 1 teaspoon almond or vanilla extract, whites of 3 eggs.
Mix and sift first five ingredients four times. Add milk very
slowly, while still hot, beating continually add vanilla, mix well
and fold in whites of eggs beaten until light. Turn into ungreased
angel cake tin and bake in very slow oven about 45 minutes.
Remove from oven, invert pan and allow to cool. Cover with
1Clng.
MOCHA CAKE,
Two cups of brown sugar, 2 eggs (whites and yolks beaten
Separately), Vá cup hot water, 2 teaspoonsful baking soda, 2 cups
flour, 6 tablespoons melted butter, V4 cup cocoa, 24 cup sour milk,
1 teaspoon vanilla. Mix cocoa and brown sugar. Add sour milk,
then hot water in which soda has been dissolved. Then add egg
yolks, melted butter. Sift in flour, Mix well and fold in beaten
Whites of eggs, Add vanilla.

Cakes 98
WHITE ICING
One and one-half cups confectioner's sugar, 2 tablespoons hot
milk, Vá teaspoon butter, Vá teaspoon vanilla extract. Add butter
to hot milk, add sugar slowly to make right consistency to spread,
add vanilla. Viola E. Herzog.
MERINGUES
Whites 3 eggs, 1 cup sugar, 1 teaspoonful vanilla, 1 teaspoonful
vinegar, beat 15 minutes. Bake on well buttered paper. Recipe
serves nine people and should be served with crushed fruit and
whipped cream. Louise Buckley.
MERINGUES
Whites of four eggs beaten up quickly. Sift in slowly 2 cups
granulated sugar, Vá teaspoon vanilla, 1 cup blanched almonds cut
large, 1 cup cut up dates. Bake about twenty minutes in hot
OVen. Mrs. Candee.
FROSTING .
One and one-half cups confectioner's sugar, 2 teaspoons of cocoa,
1 teaspoon of vanilla, 1 tablespoon of butter, 2 or more tablespoons
coffee, 2 tablespoons peanut butter. Viola E. Herzog.
HOT MILK CAKE
Two eggs beaten until thick, 1 cup sugar, V4 cup of hot milk with
a small piece of butter, 1 cup flour measured before sifting, 2% tea-
spoons baking powder, flavoring. Marion Arnold.
MARGUERITES
Square saltine wafers, 2 eggs (whites), sugar, English walnuts,
Beat whites and add a little sugar, drop on center of each wafer
and press in one nut meat. Brown delicately in quick oven,
Serve very soon. Good with afternoon tea.
Mrs. John F. Tuttle.
NUT MACAROONS
White 1 egg, 1 cup pecan meats, 4 teaspoon salt. Beat egg
until light, gradually adding sugar. Fold in nut meats, finely
chopped, and sprinkle with salt. Drop from tip of a spoon 1
inch apart on an unbuttered sheet of paper and bake in a moderate
oven until delicate brown.

99 Cakes
SOFT GINGERBREAD
One cup molasses, 4 cup sugar, V4 cup butter, J/4 cup cold
water, 1 egg, 1 teaspoon ginger, 1 teaspoon soda, little salt, flour
enough to make not too stiff a batter. This will make two fair
sized cakes. Mrs. Jesse B. Gaylord.
NUT MACAROONS
One cup walnut meats, pounded, 1 cup sugar, 1 large spoonful
flour and 2 eggs. Drop on tin and bake in quick oven.
Mrs. Walter Rockwood Ferris.
WALNUT WAFERS
One-half pint brown sugar, Vá pint walnut meats, 4 tablespoons
flour, V4 teaspoon salt, 2 eggs. Beat eggs, add sugar, salt, flour,
walnuts and 1 teaspoon Colton's vanilla. Drop mixture in small
portions on buttered pan. Bake until brown.
Francis Dosser.
OATMEAL DROPS
One cup sugar, 2 eggs, 2 heaping cups Quaker oats, 1 teaspoon
baking powder, 1 teaspoon Colton's vanilla, 1 tablespoon melted
butter. Drop by teaspoons on greased tin and bake in moderate
OVen. Mrs. R. D. Finel.
NUT WAFERS
One cup brown sugar, 1 tablespoon butter, 1 egg, 3 tablespoons
flour, 1 cup chopped nuts. Drop from a spoon on a buttered pan
and bake in a slow oven. Do not touch for a few minutes after
taking from the oven. Mrs. E. A. Kingsbury.
SOUR CREAM CUP CAKES
Break two eggs in a cup and fill the cup with sour cream, 9%
teaspoon soda, 1 cup sugar, 1% cups flour. Take eggs, cream,
soda and sugar and beat until like whipped cream if possible; add
flour. Bake in ordinary oven. Mrs. W. D. Alsever.
NUTMEG CAKES
Two cups flour, V4 cup butter, 1 cup sugar, 2 eggs, Vá cup milk,
2 teaspoons baking powder, 1 teaspoon nutmeg. Bake in small
drop tins. Serve hot with ice cream. Mrs. S. C. Dayan,

Cakes - 100
MARGUERITES
Whites of 2 eggs, 2 teaspoons powdered sugar, 2 teaspoons
Colton's vanilla, 1 cup chopped nuts. Beat the eggs until stiff, add
sugar, vanilla and nuts. Drop in buttered pan or on crackers and
bake in a heated oven till slightly browned. This recipe makes
about a dozen marguerites. Violette Ferris.
OATMEAL MACAROONS
One cup sugar, 24 cup butter, 2 eggs, 2 cups of flour, 1 teaspoon-
ful baking powder, V4 cup milk, scant; 2 cups of uncooked oatmeal
added last with 2 teaspoonfuls of almond flavoring. Drop from
spoon some distance apart. Bake in quick oven.
Mrs. W. C. McKeeby.
ROSETTES
Two eggs, beaten lightly, 1 cup milk, 1 cup flour, 1 tablespoon
sugar, salt. Use rosette irons and fry in deep lard. When ready
to use, sprinkle with pulverized sugar. Very dainty for afternoon
tea. Mrs. H. P. Denison.
GINGERBREAD
(Given in the order to be stirred.) One-half cup molasses,
% cup sugar, Vá cup sour milk in which put 1 teaspoon sifted
soda, Vá cup melted shortening (drippings preferred), 1 teaspoon
sifted ginger, 2 cups sifted flour and 1 well beaten egg. Bake in a
square tin about 15 minutes. Test, with a splinter. This cake
is quickly made and may also serve as a palatable dessert, by
cutting in squares and garnishing with whipped cream. Spiced
cake can also be made from the above recipe, by adding a teaspoon
each of other spices.
GINGERBREAD
One cup sour cream, 1 cup molasses, 2 cups flour, little salt, 1
teaspoon each cinnamon, ginger and soda. Mrs. Geo. H. Bond.

FROSTINGS
STRAWBERRY FROSTING
One cup strawberries (mashed), 1 cup confectionery sugar, 1
white of egg (raw), beat all together in pie plate with fork for from
20 to 45 minutes. Any kind of fruit may be used. This is
delicious. Marion Arnold.
ICING WITHOUT EGG
One cup granulated sugar, 5 tablespoons sweet milk. Place
on the stove, let dissolve without stirring. Let boil 5 minutes,
take from stove and beat till cool and stiff enough to spread on
the cake. Flavor before putting on cake.
Mrs. Richard Simmons.
BOILED FROSTING
One cup granulated sugar, white of egg, J4 cup water. Boil
sugar and water until it will spin a hair. Pour drop by drop into
the stiffly beaten egg. Beat until very thick. Flavor with
Colton’s extracts. Mrs. Harry Allen.
ORANGE FROSTING
Take juice and a little grated rind of 1 orange, gradually add
confectioner's sugar, stirring all the time until of the right con-
sistency to spread. Very pretty looking and delicious.
CHOCOLATE CAKE FILLING
Two and one-half cups 4X sugar, 1 teaspoon butter, V4 cup hot
coffee, 1 square of chocolate. Put butter in coffee, and add the
melted chocolate, then sugar. Flavor with vanilla. Spread
between layers. Mrs. E. P. Jeffery.
MOCHA FROSTING
One cup 4X sugar, 3 tablespoons cocoa, 3 tablespoons strong
coffee, WA teaspoon Colton's vanilla, pinch of salt. Do not cook.
Mrs. Willis E. Gaylord.
FROSTING
Two cups confectioner's sugar, add slowly, milk enough to
make of a consistency to frost well and 2 squares of chocolate.
Mrs. Geo. H. Bond.

Frosting - 102
CAKE FROSTING
One-half cup cream, stiffened with confectioner's sugar. For
chocolate frosting use the same and add melted chocolate or cocoa
dissolved with hot water. Flavor with Colton’s vanilla.
C. A. D.
FILLING FOR LAYER CAKES
Pare and grate 2 medium sour apples or 1 large apple; white of
1 egg, beaten stiff, 1 cup sugar. Beat 20 minutes or one-half
hour. Flavor to taste. It ought to fill a pint bowl when beaten
enough. Put between the layers and on top of cake. It is
delicious. - Mrs. Richard Simmons.
MOCHA FROSTING
One-fourth cup of butter, 1% cups of confectioner's sugar,
cream with hand; 4 teaspoonfuls cocoa. Thin with cold coffee
and flavor with Colton's vanilla. A delicious frosting.
Mrs. Sumner Rhoades.
BOILED CHOCOLATE FROSTING
Scant cup sugar, white 1 egg, V4 cup water. Boil sugar and
water until it spins a thread, pour over egg-white which has been
well beaten and into that beat a square of chocolate melted. If
you have more than two layers of cake double this recipe.
Mrs. H. P. Denison.
CAKE FILLING
Two pounds pears, 1 pound figs, 1 pound dates, 3 pounds
sugar. Put pears through meat chopper, also figs, cook pears a
trifle before adding other ingredients. Cook all until proper con-
sistency for use on cakes and put into jelly glasses.
Mrs. John W. Brooks.
CARAMEL FROSTING
Two-thirds cup sugar, V4 cup milk, small piece butter (unless
you have cream to add to the milk), a square and a half of choco-
late. Boil until it thickens so that it will need beating and cooling
to make it spread nicely. Season with Colton's vanilla after tak-
ing it from the fire. Mrs. Howard P. Denison.

103 Frosting
FUDGE FROSTING OR FILLING
Three tablespoons strong coffee, 3 tablespoons cocoa, 1 table-
spoon butter, confectioner's sugar, 1 teaspoon Colton's vanilla.
Mix coffee, cocoa and butter, add sugar until it forms a stiff paste.
Mrs. Harry V. Allen.
CHO.COLATE FILLING
One and one-half cups brown sugar, 2 squares chocolate, piece
of butter, 3 tablespoons water (enough to dissolve sugar). Boil
sugar and water, melt chocolate and beat in.
Mrs. W. D. Alsever.
CHO.COLATE FILLING FOR LAYER CAKE
One-fourth cake chocolate, 1 cup milk (melt chocolate in milk),
1 heaping teaspoon cornstarch dissolved in a little milk, stir in
cornstarch and cook until it thickens (stirring all the time). Add
a little salt, Vá cup sugar and flavor. Mrs. F. E. Oliver.
COCOA FROSTING
Take 1% cups confectioner's sugar, 1% tablespoons butter,
3 teaspoons cocoa. Mix together and add 3 tablespoons boiling
coffee and 1 teaspoon Colton's vanilla. Emma Belle Richards.

COOKIES
SOUR CREAM COOKIES
One cup of sour cream, 1 cup sugar, 1 teaspoon soda, Vá teaspoon
baking powder, vanilla, salt and enough flour to mix soft. Roll
thin and bake in quick oven. Mrs. Arthur B. Morss.
“HUNGARIAN HALF MOONS”
One pound flour, V4 pound pecans or almonds put thru meat
grinder, 1 pound butter, 5 ounces powdered sugar. Put vanilla
bean in sugar for 2 or 3 days before making, pinch salt. Put all
on board—with 15 minutes' patience—knead into dough. Put on
ice for few minutes until hard enough to handle easily—flour
board. Cut into small strips and roll out, and cut into pieces and
form your crescents. Cook in very slow oven for about 20–30
minutes, not allowing them to brown. They ought to be white,
Sprinkle heavily with powdered sugar. Let cool. Then turn
cakes and powder bottom.
Note—Brown paper over cakes while cooking would insure
against danger of getting cakes brown. Crescents should be 1%
inches across and not quite Vá inch thick. Mrs. F. J. Ludwick,
CHOCOLATE JUMBLES
Two cups sugar, 3 eggs, 1 cup melted butter, 1 cup grated
chocolate, 1 teaspoon soda dissolved in 2 tablespoons warm water,
4 cups flour. Roll thin and cut out with fried cake cutter. Bake,
let cool and cover top with boiled frosting. In making half the
amount use white of second egg for frosting.
Mrs. Arthur B. Morss.
GINGER COOKIES
One and one-half cups molasses, 34 cup shortening (lard and
butter), Vá cup brown sugar, 1 level teaspoon ginger, 1 teaspoon
salt, Vá cup boiling water in which dissolve 2 level teaspoons soda,
flour enough to roll out rather thick. Mrs. E. A. Kingsbury.
LEMON DROPS
One cup sugar, juice and grated rind 1 lemon, WA scant cup
butter, 4 eggs beaten separately, 1 full cup flour, 1 teaspoon baking
powder. Bake in drop tins. Mrs. S. C. Dayan.

105 - - Cookies
SOFT GINGER COOKIES
Two cups sifted flour, 1 tablespoon graham flour, V4 cup butter
(or butter and lard), 1 cup sour milk or buttermilk, V4 cup
molasses, 24 cup sugar, 1 small tablespoon soda dissolved in
molasses, very little ginger and cinnamon, little salt. Egg im-
proves it. Drop from spoon. F. W. B.
DROP COOKIES WITH SOUR CREAM
One-half cup butter, 1 cup sugar, 1 egg, beaten light, Vá cup
sour cream, 94 teaspoon soda, 2% cups flour, 34 teaspoon baking
powder. Bake in a moderate oven. Mrs. Donald Grant.
HERMITS
One cup raisins, chopped, 1 egg, 1 cup sugar, 1 cup molasses
(black), 1 cup sweet milk, Vá cup melted butter, 1 teaspoon cloves,
1 teaspoon salt, 1 heaping teaspoon soda, 1 level teaspoon baking
powder, 4 cups of flour. Mrs. Geo. H. Bond.
HERMITS
One cup butter, 1% cups sugar, 3 eggs, 1 cup chopped raisins,
1 teaspoon each of cinnamon, cloves, soda, flour enough to stir
with a spoon as stiff as possible. Drop by teaspoonfuls on a
greased tin. Mrs. Walter Rockwood Ferris.
ALMOND JUMBLES
One pound sugar, V4 pound butter, V4 pound almonds, blanched
and chopped fine, 2 eggs well beaten, flour enough to mix stiff.
Cream butter and sugar, add eggs, then almonds. Roll thin;
moisten top of each with egg and sprinkle with sugar. Bake in
hot oven. Frances Dosser.
LEMON COOKIES
Two eggs, 2 cups sugar, 1 cup butter, 1 cup sour cream, 1 tea-
Spoon soda, juice of 1 lemon, flour. Roll thin.
Mrs. W. H. Dickinson.
HERMITS
One cup sugar, V4 cup butter, 3 eggs, 1 cup molasses, 1 cup nuts,
1 teaspoon soda, little nutmeg, 3% cups flour. Drop one teaspoon
to the cooky. Mrs. H. P. Denison.

Cookies - 106
CHO.COLATE BROWNIES
One cup sugar, V4 cup butter, cream together; 2 eggs, slightly
beaten, VA cup nut meats, 4 cup flour, 2 squares melted chocolate.
Bake 15 to 20 minutes. Fine to serve with afternoon tea.
Mrs. F. W. Shibley, New York.
JUMBLES
Three cups sugar, 2 cups butter, 1 cup milk, 3 eggs, 9 cups
flour, 1 teaspoon soda, 2 teaspoons cream of tartar, nutmeg.
Before cooking, after being cut out, wet the top with water and
sprinkle with granulated sugar. Mrs. Walter Rockwood Ferris.
SUGAR COOKIES
One cup butter, 1 cup sour cream or milk, 2 cups sugar, 2 eggs,
1 teaspoon soda, about 5 cups of flour. Cut in heart shape and
bake. Good as long as they last. Mrs. S. C. Dayan.
SUGAR COOKIES
Four eggs, 4 cups sugar, 2 cups butter, 2 cups sour cream, 1
teaspoon soda, Vá teaspoon salt. Flour so as to roll out.
Mrs. Ida B. Richards.
VANILLA JUMBLES
One cup lard, 1% cups granulated sugar, 1 cup sour milk, 2
eggs, 1 teaspoon soda (dissolved in the milk), 2 teaspoons baking
powder, little salt, and flavor with Colton's vanilla; 4% cups
flour. Drop with a spoon and bake in hot oven. Wash the tops
of cookies with beaten egg and sprinkle with granulated sugar.
Harriet Humbert.
RELIABLE MOLASSES COOKIES
Into a measuring cup put 1 even teaspoon soda, 3 tablespoons
boiling water, 4 tablespoons melted drippings or butter, then fill
cup with New Orleans molasses, add a pinch of salt and ginger to
taste (% teaspoon). Repeat the quantity once or twice if a
larger quantity is desired; add pastry flour to make a stiff mixture
and drop by teaspoonfuls on well greased baking pans, well apart
and bake quickly, watching carefully. Mrs. G. L. Gridley.

107 Cookies
MOLASSES DROP COOKIES
One-half cup sugar, V4 cup lard, 1 egg, 1 cup molasses. Beat
these together, then add 4 cup cold water, 3% cups flour sifted
with 2 teaspoons soda, 1 teaspoon each cinnamon and ginger.
Drop on greased tins. - Mrs. Charles E. Pennock.
DROP COOKIES
Cream 1% cups dark brown sugar, V4 cup butter; add V4 cup
cold water, 2 eggs, well beaten, 1 level teaspoon soda, 1 cup
chopped raisins, 1 cup chopped nut meats, 2 cups bread flour,
1 teaspoon Colton’s vanilla. Drop from spoon and bake in
moderate oven. Mrs. J. P. Barnes.
MOLASSES COOKIES
Two cups molasses, 1 teaspoon salt, 12 tablespoons shortening,
a little ginger or cinnamon, 1 egg, 10 tablespoons hot water, dis-
solve 3 teaspoons soda in a little of the water, add soda, 5 or 6
cups flour, according to the flour. Better to stir up the night
before as they can then be mixed softer. Mrs. E. H. Savage.
ROCKS
One and one-half cups light brown sugar, scant cup butter,
beaten yolks 3 eggs, 1 teaspoon cinnamon, 3 cups flour, 1 pound
English walnuts, 1% cups floured raisins, 4 teaspoon soda (dis-
solve in hot water), beaten whites of eggs. Drop in buttered pan
and bake. Mrs. S. C. Dayan.
OLD-FASHIONED MOLASSES COOKIES
One and one-half cups molasses, 1 cup sugar, 24 cup hot water,
3 teaspoons soda, 1 teaspoon alum, 1 cup shortening (mostly lard),
good pinch of salt, ginger and cinnamon to taste. Put soda in
half of the water and alum in the other half; add alum last. Have
a full cup of shortening. Mix soft and bake. Mrs. Alexander.
DROP COOKIES
One cup molasses, 1 cup sugar, 1 egg, 1 cup coffee, JA cup lard,
6 cups flour, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 heaping
teaspoon soda, salt. Bake in quick oven. Fruit if desired.
Mrs. J. W. Brooks.

Cookies | 108
MOLASSES COOKIES
One and one-half cups molasses, V4 cup sugar, 4 cup boiling
water, 1 teaspoon soda (dissolved in the boiling water), 1 teaspoon
ginger, 1 teaspoon salt, 34 cup mixed butter and lard and add flour
for a stiff batter. Stir with a spoon. Roll. Mrs. A. Grant.
MOLASSES COOKIES (DROPPED)
One cup molasses, 1 level cup brown sugar, 1 full cup shortening
(24 lard and 4 butter), 2 eggs, 34 cup of hot coffee, 1 level dessert-
spoon soda, 1 tablespoon of ginger, 1 cup chopped nut meats, 4
scant cups of flour. Mix well. Let stand over night in cool place.
Bake in rather quick oven. Mrs. Katherine Wheatley.
VANILLA WAFERS
One-third cup butter and lard in equal parts, 1 cup sugar, 1
egg, J4 cup milk, 2 cups flour, 2 teaspoons baking powder, WA
teaspoon salt, 2 teaspoons Colton’s vanilla. Cream butter, add
sugar, egg (well beaten), milk and vanilla. Mix and sift dry
ingredients, and add to first mixture. Roll out thin, cut and
place in buttered pan. Bake in moderate oven.
Mrs. Harold B. Scott.
FRUIT cookies
Two cups of brown sugar, 2% of a cup of molasses, 2% of a
cup of melted drippings or lard, 2% of a cup of buttermilk or sour
milk, 2 eggs, 1 teaspoon of cinnamon, 1 teaspoon of allspice, 1
teaspoon of cloves, 1 cup of chopped raisins, V4 cup of English
currants, 1 teaspoon of soda sifted in the flour. Put the milk in
last, then add flour enough to make the dough stiff to drop from a
Spoon. Bake in a quick oven. These will keep a long time in a
jar or tin. A ripe apple put in with the cookies will keep them
from getting hard. Mrs. M. F. Hasbrouck.
FRUIT COOKIES
One-half cup butter, 1% cups sugar, creamed together. Three
eggs, 1% teaspoonsful hot water, 1 teaspoonful soda (dissolve soda
in water), 3 cups of flour, V4 teaspoonful salt, 1 teaspoonful cinna-
mon, 1 cup raisins, 4 cup chopped dates, A cup chopped nuts.
Mildred B. Waters.

109 Cookies
BUTTERMILK COOKIES
Two cups granulated sugar, 2 eggs beaten light, V4 cup butter
(small), 1 cup buttermilk, 1 level teaspoon soda, 1 cup raisins
chopped, enough flour to thicken (sifted). Dropped from spoon.
Mrs. Katherine S. Wheatley.
CHO.COLATE NUT COOKIES
One cup sugar, V4 cup melted butter, 1% cups flour, 34 cup
sweet milk, 1 cup chopped nut meats, 1 cup raisins, 1 whole egg
and 2 yolks, 4 teaspoon cream of tartar in flour, V4 teaspoon soda
in milk, 4 cake chocolate (melted and added the last thing), a
little Colton's vanilla. Bake in a hot oven. Drop in cakes in
dripping pan. Mrs. Frank Knowland.
GRAHAM COOKIES
Two and one-half cups graham flour, 2% cups white flour, 2
cups sugar, 2 eggs, 9% cup buttermilk or sour milk, 1 teaspoon
soda, 1 tablespoon cinnamon, 1 cup melted butter, stew 1 pound
dates with 34 cup sugar and enough water to cover. Cut out the
cookies and put 2 together with the dates between, roll very thin.
Bake in quick oven. Mrs. W. D. Alsever.
CURRANT COOKIES
Three eggs, 2 cups brown sugar, 1 cup molasses, 1 cup shorten-
ing (half lard and half butter), 1 teaspoon soda dissolved in hot
Water, Vá teaspoon cloves, 4 teaspoon cinnamon, 1 cup currants,
4 cups flour. Mrs. Lucius G. Leonard.
FRUIT COOKIES
Two cups sugar, 1 cup butter, 2 eggs, JA cup chopped raisins,
1 teaspoon cinnamon, 1 teaspoon nutmeg, 2 tablespoons sour
milk, 1 teaspoon soda. Flour to stiffen. Rather hot oven.
Mrs. Howard P. Denison.
KISS COOKIES
One cup sugar, 1% cups butter creamed together, 1 egg well
beaten, VA cup sour cream, 1 teaspoonful soda, 2 cups of flour.
Stir cinnamon, sugar and a little flour together on moulding board.
Take dough a little at a time and roll an inch thick in finger length
strips. Roll through sugar mixture and coil in pan in tiny coils
Bake a nice brown. Marion B. H. Arnold.

Cookies 110
COCOANUT MACAROONS
Whites 3 eggs beaten stiff, 34 cup granulated Sugar, 1 table-
spoonful flour, pinch salt. Sift into eggs, then stir in cocoanut
until stiff. Drop in buttered tin and bake in moderate oven until
brown. Mrs. S. S. Buckley.
CHOCOLATE COOKIES
Three squares chocolate melted with 4 cup butter, 1% cups
flour, 2 teaspoons baking powder, 1 cup sugar, Vá teaspoon salt,
all sifted together, 1 egg, 1 teaspoon vanilla.
Mrs. Dwight S. Barnum.
GINGER SNAPS
One cup butter, 1 cup lard, 2 cups sugar, 2 cups molasses, VA
cup ginger, 1 tablespoonful soda dissolved in boiling water. Flour
enough to roll very thin. Ruth B. Burhans.
GINGER SNAPS
One cup molasses, 1 cup shortening, 1 cup sugar, V4 cup boiling
water, 1 tablespoon soda, 1 tablespoon each of cinnamon and
ginger, 2 eggs, pinch of salt and alum. Should be rolled very thin
and baked in hot oven. Mrs. George H. Bond.
NUT WAFERS
For afternoon tea: One cup of light brown sugar, 1 tablespoon
of butter, cream together and add 1 egg, well beaten, V4 (scant)
teaspoon of salt, 1 cup of walnut meats, chopped fine, and 1%
tablespoons of flour. Mix all together, drop V4 teaspoon two
inches apart on greased pan. Bake in slow oven and let cool
before removing from pan. Mrs. Harold Van Bergen.
NUTMEG COOKIES
One and three-fourths cups granulated sugar, 1 cup butter, 2
tablespoons sour cream, Vá teaspoon soda, 3 eggs, 1 grated nutmeg.
Flour to roll. Mrs. S. C. Dayan.
FRIEDCAKES
One cup sugar, 2 eggs, 3 tablespoons melted lard, 1 cup milk,
2 teaspoons cream of tartar, 1 teaspoon soda, 1 quart of flour,
(into which sift the cream of tartar twice), half a nutmeg, grated,
and a little salt. Mrs. Ida B. Richards.

III - Cookies
FRIEDCAKES
One cup sugar, 1 cup sour milk or buttermilk, 1 heaping tea-
spoon butter, 1 egg, 1 teaspoon baking powder, 34 teaspoon soda,
a little salt, nutmeg and cinnamon for flavor. Mix rather soft,
fry in hot lard. Mrs. Jesse B. Gaylord.
GOOD FRIEDCARES
Two eggs, 1 cup sugar, 2 teaspoons baking powder, 24 cup of
milk, 1 small cup mashed potato, 1 tablespoon melted butter,
cinnamon, nutmeg or Colton's vanilla. Flour to roll out.
Mrs. John Bates.
RAISED DOUGHNUTS
One pound flour, 4 cup sugar, 4 cup butter, 2 eggs, Vá yeast
cake, 1 cup of milk. Raise over night and fry as usual.
FRIEDCAKES
Two cups sour milk, 2 eggs, 2 cups sugar, 3 tablespoons melted
lard and butter, mixed, 1 large teaspoon soda, enough flour to
make soft roll. Flavor with ground cinnamon and nutmeg to
taste. (These are extra good.) Mrs. A. Grant.
BROWNIES
One-third cup butter creamed with 4 cup powdered sugar, Vá
cup molasses, 1 egg, V8 cup bread flour, 1 cup finely chopped nuts, 4
teaspoon soda. Drop on a sheet of tin. Mrs. D. P. Rhoades.
RAISED DOUGHNUTS
Dissolve 1 compressed yeast cake in Vá cup water, add 1 cup
Sugar, 1 cup warm water. Make a sponge with flour about noon;
at night add V4 cup lard melted but not hot, nutmeg and 4 tea-
Spoon salt; mix into a soft dough by the addition of flour. In the
morning do not knead but turn out on the board, roll quite thin
and cut out. When they have raised to double their size, fry in
hot fat; do not turn until one side is done.
Mrs. F. H. McChesney.
FRIEDCAKES
Two tablespoons shortening, 1 cup sugar, 2 eggs, 34 cup sweet
milk, V4 cup sour milk, V4 teaspoon soda, 2 teaspoons baking
powder, about 4 cups flour, salt and spices. Mrs. I. A. Savage.

BREADS, MUFFINS, ETC.
BREAD WITHOUT KNEADING
Eight cups flour, 1 tablespoon salt and 1 tablespoon sugar, 1
compressed yeast cake, dissolved in Vá cup of warm water; 1
tablespoon lard scalded into 1% cups milk; allow to cool. Put
dry ingredients into large mixing bowl, then add dissolved yeast
cake, milk and lard and 1% cups warm water. Stir all together
with mixing spoon, cover and allow to rise over night. In morn-
ing mold into loaves with as little flour as possible.
Mrs. J. P. Barnes.
GRAHAM BREAD
Two cups sour milk, 1 cup wheat flour, 1 cup graham flour,
1 cup corn meal, 1% cups molasses, 2 teaspoons soda, 1 egg, pinch
salt. Bake one hour. Mrs. Charles E. Pennock.
BOSTON BROWN BREAD
One quart flour (2% rye and V4 corn meal), 1 quart liquid
(1 cup molasses and 3 cups sweet milk), mix all together; add 1
well beaten egg, 1 teaspoon salt, 1 teaspoon soda, dissolved in a
little milk. Steam or boil 4 hours.
Mrs. Francis H. McChesney.
RAISED GRAHAM BREAD
Take 1 quart bowl of sponge, 1 cup graham flour, 2 tablespoons
melted butter, 24 cup sugar. Mix as soft as possible. It takes
longer to rise than the other bread. Mrs. George H. Bond.
STEAMED GRAHAM BREAD
Two cups sour milk, 1 cup molasses, 3 cups graham flour, 2
teaspoons soda disoolved in milk, salt. Steam 3 hours in cans
with covers on. Mrs. Van Allen.
NUT BREAD
Mix together 2 cups graham flour, 1 cup white flour, Vá tea-
Spoon salt, 1 tablespoon brown sugar, V4 cup broken walnut meats,
% cup raisins and dates cut in small pieces and mixed. Add 2
tablespoons molasses, 1 teaspoon soda, dissolved in 1 tablespoon
hot water and about 2 cups sour milk (or more). Bake at once for
at least 45 minutes. Mrs. Geo. H. Bond.

113 Breads, Muffins, Etc.
GRAHAM BREAD
One pint sour milk or buttermilk, 1 quart graham flour, 1 cup
white flour, V4 cup molasses, 94 cup sugar, 4 tablespoons shorten-
ing, scant tablespoon soda, 1 egg, 1 teaspoon salt. Bake in two
loaves 34 hour. Mrs. F. W. Knapp.
GRAHAM BREAD
| One cup sweet milk, Vá cup molasses, 1 level teaspoon soda, a
little salt, 2 cups graham flour. Put molasses in cup, add soda
and stir until very foamy, then add the milk and flour. This
makes one loaf. Mrs. Jesse B. Gaylord.
NUT BREAD
One pound English walnuts cut in not very small pieces, Ø cup
brown sugar and 1 egg beaten together, 2 cups sweet milk, 4 cups
flour, 3 rounding teaspoons baking powder, salt. Put in buttered
tins and let rise 20 minutes. Bake 45 minutes in a moderate oven
at first, at last hotter, to brown well. Mrs. R. D. Finel.
NUT BREAD
Two eggs, 1 cup sugar, 1% cups milk, 1 cup chopped English
Walnuts, 4 cups flour, 4 teaspoons baking powder. Put in a well
greased tin and let rise 2 hours. Mrs. E. P. Jeffery.
NUT BREAD
Two cups sour milk, 1 teaspoon soda, 1 scant cup sugar, 1 tea-
Spoon salt, 3 cups graham flour, V4 cup wheat flour with 1 teaspoon
baking powder, V4 cup chopped nuts. Bake 1 hour. Nice for
Sandwiches. Mrs. Charles E. Pennock.
STEAMED INDIAN BREAD
One quart sweet milk, 1 pint sour milk, 3 pints Indian meal,
1 quart flour, 1 cup New Orleans molasses, 1 tablespoon soda dis-
Solved in the milk, 1 tablespoon salt. Steam 3 or 4 hours, then
put in oven a few minutes to brown. Mrs. Frank F. Hutchins.
DELICATE MUFFINS
One cup flour, V4 cup milk, 2 teaspoons baking powder, 2 tea-
Spoons melted butter, 2 tablespoons sugar, 3 eggs, 4 teaspoon
salt. Bake in gem tins. Mrs. Asa R. Barnes.

Breads, Muffins, Etc. 114
PARKER HOUSE ROLLS
One cup milk, butter size of an egg (large), 1 tablespoon sugar,
little salt, 2 yeast cakes soaked in a little warm water. Heat
milk, adding butter, sugar and salt. Let cool till luke warm;
add yeast cakes, then stir in flour until thick enough to handle on
bread board; knead into ball until it does not stick to the board.
Let rise in warm room to twice the original size of dough. Roll
half an inch thick, cut with round cooky cutter, spread with
melted butter. Let rise again and bake 18 or 20 minutes. If
started at 9 or 10 a. m., will be ready for 6 o'clock dinner.
Mrs. Howard P. Denison.
PARKER HOUSE ROLLS
One pint milk, 2 tablespoons lard, 2 tablespoons sugar; heat
this boiling hot, cool and stir in flour and one yeast cake. After
this is light, put in salt and V4 teaspoon soda, mix and let rise
again; then make into rolls and let rise again, then bake.
Mrs. A. M. Ernhout.
EGG MUFFINS
One and one-half cups flour, 2% teaspoons baking powder,
% teaspoon salt, 1 cup milk (about), 1 egg, 1 tablespoon butter,
1 teaspoon sugar. Mix and sift dry ingredients; separate the egg,
beat white to a stiff froth. Stir the milk, beaten yolk and butter
in the order given into the dry ingredients. Last, fold in beaten
white. Bake 25 minutes. Violette Ferris.
MUFFINS
Cream together small VA cup sugar, butter the size of an egg;
add 1 egg, 1 cup milk, 2 teaspoons baking powder. Flour enough
to stir stiff (about 1% cups). White, graham or corn meal flour
can be used equally well. Mrs. W. A. Mackenzie.
EGGLESS JOHNNY CAKE
One and one-half cups Indian meal, 1 cup flour, V4 cup sugar,
1% cups sweet milk, V4 cup butter, 2 teaspoons baking powder, a
little salt. Put salt and baking powder in flour, add sugar and
meal, then milk; put in butter last. Bake 34 of an hour in oven,
not too hot, Mrs. Willis E. Gaylord.

115 Breads, Muffins, Etc.
CLIFTON GLUTEN ROLLS
Take 3 cups sifted flour, 3 tablespoons baking powder, a pinch
of salt and 2 cups milk. Mix all together and bake in iron gem
pans in a hot oven for 20 minutes. This will make 18 rolls.
Use nothing but gluten flour. Mrs. A. R. Grant.
BRAN GEMS NO. 1
Two cups bran, 1 cup entire wheat flour, 1 cup sweet milk, 3
tablespoons New Orleans molasses, 1 level teaspoon soda, salt.
Makes 12 gems.
JOHNNY CAKE
One cup sour milk, 1 level teaspoon soda, 1 egg, 2 tablespoons
melted butter or lard, little salt, 1 cup flour, 2 cups meal, A cup
molasses. Mrs. Donald Grant.
BRAN GEMS
Put through a seive together 1 cup flour, J4 teaspoon salt, 1
teaspoon soda. Add 2 cups bran, 1% cups thick sour milk, 3
tablespoons molasses (big), 4 cup softened butter. Mix thor-
oughly and bake 20 or 30 minutes.
BRAN GEMS NO. 2
One pint wheat bran, Já pint flour, Vá pint sour milk, 1 teaspoon
Soda, 6 tablespoons molasses. Good for constipation. Eat one
or two a day, either kind. Some people prefer to drink bran water
with them.
MUFFINS
One and one-half cups flour, 3 teaspoons baking powder, 1 egg
Well beaten, 1 cup milk, 2 tablespoons cream, pinch of salt.
Mrs. S. C. Dayan.
JOHNNY CAKE
Cream V.4 cup sugar and V4 cup butter, then add 1 beaten egg,
1 cup sweet milk, 1% cups corn meal, 1% cups flour, 2 teaspoons
baking powder sifted in flour. Mrs. Ida Richards.
POPOWERS
Three eggs, 2 cups sweet milk, 2 cups flour, 4 teaspoon salt.
Beat the ggs thoroughly, put batter through seive. Bake in patty
tins in hot oven 40 minutes. Mrs. Asa R. Barnes.
Breads, Muffins, Etc. || 6
GRAHAM GEMS
One tablespoon butter and 4 cup granulated sugar creamed
together; add 1 cup sweet milk and 1 egg well beaten. Stir mix-
ture and add 2% cups graham flour thoroughly mixed with 3
teaspoons baking powder. Bake until brown.
Mrs. William K. Archbold.
GRAHAM GEMS
One egg, 1 cup sour milk or buttermilk, 1 level teaspoonful soda
in milk, 1% cups graham flour, 4 teaspoon salt, 1 tablespoon
melted butter, 1 tablespoon sugar. Nuts and raisins added
improve them. Makes 6 large or 8 small gems.
Mrs. H. W. Trout.
GRAHAM GEMS
One cup sour milk, 1 teaspoon soda, 1 egg, 5 tablespoons mo-
lasses, 2 cups graham flour, pinch of salt. Bake in quick oven.
Mrs. Charles E. Pennock.
GREEN CORN GEMS
One cup grated green corn, VA cup milk, 1 cup flour, 1 teaspoon
baking powder, salt. Bake in hot oven. Mrs. C. A. Ingham.
POPOVERS
One cup flour, 1 cup milk, /s teaspoon salt, 1 egg. Mix all
ingredients and beat 5 minutes. Pour into hissing hot buttered
gem pans, bake in hot oven 40 minutes. Mrs. A. Grant.
POPOWERS
Are not difficult to make if this rule is followed. Use a large,
strong rotary egg-beater. Place all the ingredients together in a
mixing bowl: 1 cup of sweet milk, 1 unbeaten egg, 1 cup of flour
and a pinch of salt. Beat thoroughly three minutes and place in
hot buttered muffin pans. Bake one-half hour in a moderate oven.
- Mrs. M. F. Hasbrouck.
BAKING POWDER BISCUITS
Two cups flour, 4 level teaspoons baking powder, V4 teaspoon
salt, 2 tablespoons lard and butter (1% lard, VA butter), 34 cup
milk, Bake about 20 minutes. Mrs. W. D. Alsever,


117 Breads, Muffins, Etc.
SOUR CREAM BISCUITS
To each quart of sour cream add 1 teaspoon soda, 1 teaspoon
salt, and flour enough, sifted with soda, for a soft dough. To the
first cup add 1 teaspoon baking powder, sift together. Bake in
quick oven 15 minutes. Mrs. W. H. Dickinson.
DANDY BISCUITS
One pint milk scalded, leaving out a little to dissolve 1 yeast
cake. Then pour milk over 3 tablespoons lard or butter, 1 tea-
spoon salt, 1 rounded tablespoon sugar. When cool add yeast
and flour to make mixture soft enough to drop from spoon. Let
rise until light, then knead, roll out half-inch thick and cut out.
Let rise 1 hour and bake 20 minutes. Mrs. F. Knapp.
BAKING POWDER BISCUITS
Two cups flour, 4 teaspoons baking powder, Vá teaspoon salt
sifted together, 1 teaspoon lard, 1 teaspoon butter, lightly worked
into mixture, add 1% cups sweet milk. Mrs. Dwight S. Barnum.
DUTCH APPLE CAKE
One-half cup sugar, 2 eggs, 1 piece of butter size of an egg, 2
cups of flour, 2 teaspoons of baking powder, enough milk to make
a batter (about 4 to 24 cup). Put in pie tins and arrange apples
in thin slices over top. Sprinkle with powdered sugar and cinna-
mon and bake in moderate oven. Mrs. George H. Bond.
COFFEE CAKE FOR BREAKFAST
One and one-half cups flour, 1 cup sugar, 1 cup milk, 1 egg
beaten. Mix flour and milk, then egg and sugar. Add grated
rind of JA lemon, pinch of salt, 1 tablespoon melted butter, 1 tea-
Spoon of baking powder. Bake until brown, then rub melted
butter on top and sprinkle sugar and cinnamon.
Miss Sawyer.
CORN PANCAKES
One and one-half cups wheat flour, 34 cup corn meal, 1 tea-
Spoon salt, Vá cup sweet milk, enough sour milk (thick is better)
to make a batter, 1 big teaspoon soda scalded in hot water added
just before baking. Serves 3 people. Mrs. W. D. Alsever.

Breads, Muffins, Etc. 118
CORN MUFFINS OR BREAD
One-half cup cornmeal, 1% cups flour, 1 egg, 3 tablespoons
sugar, 1 cup milk, 2 heaping teaspoons baking powder, 2 table-
spoons melted butter, pinch of salt. Mrs. Willis Spicer.
WAFFLES
One pint sour milk, flour enough to make a thin batter, 1 table-
spoon salt, 1 teaspoon soda. Mix the milk, flour and salt, then
sift the soda dry over the batter. Put the yolk of 1 egg in batter
and beat all thoroughly. Then beat the white of egg to a stiff
froth and stir lightly into the mixture. Mrs. A. M. Ernhout.
WAFFLES
Two cups sifted flour, 2 eggs beaten separately, 1 cup sweet
milk, 1 teaspoon sugar, 1 tablespoon melted butter, Vá teaspoon
salt, 2 teaspoons baking powder. Bake in waffle irons.
Mrs. John Bates.
WAFFLES
Sift 2 cups flour with 2 teaspoons baking powder, 1 tablespoon
sugar, and 4 teaspoon salt; separate whites of two eggs, beat
yolks slightly and add them to 1 cup milk, stir this into the flour,
melt 1 heaping tablespoon butter and add to mixture, and beat
out all lumps; add beaten whites last; may need more milk. This
is a delicious rule. Mrs. George H. Bond.
RICE BREAD
One-half cup yellow corn meal, 1 cup cooked rice, 1 teaspoon
baking powder sifted with the cornmeal, 2 eggs beaten stiff, 1 pint
of milk, 1 teaspoon melted butter, V4 teaspoon salt. Mix all in
baking dish, last add beaten eggs. Bake 34 hour in slow oven.
Serve with spoon. Mrs. H. S. Bremond.
EGG MUFFINS
Three tablespoons melted butter, 34 tablespoon salt, 1 table-
Spoon sugar, 1 egg (beaten very stiffly), 1 cup of milk, 2 cups
sifted flour (sift 4 times then measure), 4 scant tablespoons Royal
Baking Powder. Bake 25 minutes in very hot oven. Grease and
heat tins in oven before adding dough. Viola E. Herzog.
119 Breads, Muffins, Etc.
DATE MUFFINS
One-fourth cup butter, 4 cup sugar, 34 cup milk, 1 egg, 2 cups
flour, Vá teaspoonful salt, 4 level teaspoons baking powder, V4.
pound dates. Cream butter and sugar together. Add the beaten
egg. Sift flour, salt and baking powder together and add alter-
nately with the milk. Lastly add the dates which have been
previously cut up. Bake 20 to 25 minutes in greased muffin tins
in a hot oven. Currants or raisins may be used in place of dates.
Helen D. Bailey.
MUFFINS
One fourth cup sugar, 34 eup butter, 4 cup sweet milk, creamed
together, 1 egg, 1% cup flour, 2% teaspoons baking powder.
Mildred B. Waters.
DANDY MUFFINS
Two eggs beaten separately, 1 cup flour, 3 teaspoons baking
powder, 1 tablespoon melted butter, 1 cup milk, 2 teaspoons melted
sugar. Mix yokes of eggs with milk and melted butter, add to
sugar, salt and baking powder sifted with flour. Fold in whites
last. Mrs. Dwight S. Barnum.
CORN SLAPPERS
On the night before needed, put 1% cupfuls of cornmeal, half
a teaspoon of salt and two tablespoons of lard into a bowl, turning
over it sufficient boiling water to make a stiff batter, stir thor-
oughly and cover closely. In the morning add three well beaten
eggs, half a cup of flour with which a heaping teaspoonful of
baking powder has been sifted, and sufficient sweet milk to make a
thick batter. Drop by spoonsfuls onto hot greased skillet, shape
with the spoon, brown well on both sides. Half this quantity
with one egg makes twelve. Mrs. Minnie M. Woodford.
BUCKWHEAT PANCAKES
Three cups buckwheat flour, 1 cup white flour, V4 yeast cake
dissolved in little water. Make a thin batter, let stand over
night. In the morning add small teaspoon soda dissolved in hot
Water and 1 tablespoon molasses and 1 teaspoon salt.
Mrs. S. C. Dayan.



Breads, Muffins, Etc. 120
BISCUITS
Three pints wheat flour, 1 pint sweet cream, 1 pint milk, 1
teaspoon salt, 1 teaspoon soda, 2 teaspoons cream of tartar. Mix
soft and bake in quick oven. Mrs. S. B. Schultz.
WHEAT PANCAKES
One egg beaten, 2 cups milk, 1% cups flour, 1% teaspoons bak-
ing powder, little salt, 1 tablespoon butter.
- Mrs. George H. Bond.
CORN MEAL PANCAKES
Two eggs, 1 tablespoon butter, 1 tablespoon sugar, 1 teaspoon
salt, 2 cups flour, 1 cup corn meal; milk to thin.” Fine!
Mrs. George H. Bond.
SOUR MILK PANCAKES
One cup clabbered milk, 1 scant half teaspoon soda, 1 well
beaten egg, 1 tablespoon melted butter, 24 teaspoon salt, 3 even
tablespoons yellow corn meal, Vá cup flour, measured before sifting.
Mix half hour before baking and then add the soda dissolved in 1
teaspoon cold water. Beat it thoroughly and bake on hot griddle.
- Mrs. George H. Bond.

BEVERAGES
GRAPE JUICE
To 10 pounds grapes put 4 quarts water and boil hard 10
minutes. Strain. There should be 5 quarts of juice; if not, add
water to make that amount. Add 3 pounds sugar and boil long
enough to skim. Bottle while hot and seal.
Mrs. Willis E. Gaylord.
CINNAMON COCOA (ICED)
Scald 4 cups milk, mix 3 tablespoons cocoa, 4 cup sugar, Ø
teaspoon cinnamon, a little salt. Add 34 cup boiling water and
boil 2 minutes, then pour into milk and beat 2 minutes with egg
beater. Serve with cracked ice and cream.
Mrs. Sumner Rhoades.
FRUIT PUNCH
One-half box lemons, 15 pounds sugar, 1 dozen bananas, Vá
dozen oranges, 4 bottles Apollinaris water, 1 box strawberries,
1 bottle maraschino cherries, 2 pounds Malaga grapes.
Mrs. S. C. Dayan.
FRUIT PUNCH
Juice of 6 lemons and 2 oranges, 1 bottle ginger ale, 94 cup
black tea soaked in cup cold water and strained, add to 1 quart
water. Sweeten to taste. Add any small fruits or cut oranges
or pineapple. Three tablespoons sherry wine may be added if
desired. Enough for 10. Mrs. William M. Ross.
SANDWICH FILLING
One quart of tomatoes boiled down to a cupful, Vá cup of grated
cheese, 1 cup chipped dried beef put through the grinder. Mix and
season with onion. Mrs. John Gray.
GRAPE JUICE
Twenty pounds Concord grapes, 3 quarts water. Crush the
grapes in the water. Stir until it reaches the boiling point, cook
20 minutes. Strain through cheesecloth. Add 3 pounds granu-
lated sugar. When sugar is dissolved, strain again, heat to boiling
point, bottle and seal. Keep in cool place. Mrs. A. Grant.

Beverages 122
MINT CUP
Squeeze the juice from 3 lemons and add 34 cup sugar and 4
cup water. Add the bruised leaves from a handful of fresh mint
and let stand 4 hour. Add a large piece of ice and 3 bottles of
ginger ale. Mrs. J. P. Barnes.
GOOD FRENCH BLEND COFFEE
Two pounds Java, 2 pounds Rio, 1 pound Mocha. Mix and
grind together.
CREAMY COCOA
One-half cup cocoa, 4 cupflour, V4 cup sugar, 4 teaspoonful salt,
1 quart water, 1 quart hot milk, 1 teaspoon vanilla. Mix together
cocoa, flour, sugar and salt. Add to this, one quart hot water and
boil for twenty minutes. Then add the hot milk and vanilla and
Serve. Henen D. Bailey.

CANDIES
CHO.COLATE CARAMELS
One cup brown sugar, 1 cup granulated sugar, V4 cup milk, VA
cup molasses, 2 squares chocolate, 1 tablespoon butter, a little
water. Cook until thick. Mrs. Edwin Millen.
TWO-FOUR-SIX
Two tablespoons butter, 4 tablespoons sugar, 6 tablespoons
molasses, 1 tablespoon vinegar. Let this boil until it hardens in
water, then pour into buttered pan to cool.
Helen M. Condon.
2-4-6 CANDY
Two tablespoons butter, 4 tablespoons sugar, 6 tablespoons
molasses. Boil until it hardens in water; add 1 square chocolate,
or Colton's vanilla if chocolate is not liked, and pour on buttered
plate. Nuts are an agreeable addition.
Mrs. Sumner Rhoades.
SEA FOAM
Four cups light brown sugar, 34 cup cold water; boil until it
forms a little ball when dropped in cold water. Remove from
fire, stir lightly, then add the stiffly beaten whites of 2 eggs and 4
pound broken walnut meats. Stir until it begins to thicken, then
drop from spoon on buttered plate. Mrs. Sumner Rhoades.
BUTTER SCOTCH
One and one-half pints brown sugar, Vá pint butter, 2 table-
Spoons water, flavor with Colton's vanilla. Cook until it hardens
in cold water. Pour into buttered pan and put in cold place.
Mrs. Sumner Rhoades.
BROWN SUGAR FUDGE
Two cups light brown sugar, V4 cup milk, butter size of walnut,
1 cup nut meats, 1 teaspoon Colton's vanilla. Cook sugar, milk
and butter about 15 minutes. Drop in cold water. If it forms
paste (not brittle), add nuts and vanilla. Beat very fast about
5 minutes. Pour into buttered pans and cool.
Helen M. Condon.

Candies 124
DIVINITY CANDY
Mix 1% cups sugar, V4 cup Karo syrup, 2 tablespoons hot
water. Boil until it hairs nicely; meantime beat until dry the
white of an egg. Have ready 1 cup broken walnut meats. When
it is boiled enough pour it very slowly into a good sized dish con-
taining the egg. Beat during the pouring and afterwards, until
it begins to set. The last minute put in 1 teaspoon Colton's
vanilla and the nuts. It is especially good to chop and dry a few
maraschino cherries and mix with the nuts; they must be very dry
or the liquor will melt and soften it too much.
Matilda Alexander.
PRALINES
One-half cup butter, 1 pound light brown sugar, Vá cup milk.
Put together on stove to boil, stirring barely enough to keep from
burning. In about 10 or 12 minutes, try as candy in ice water.
If it hardens, remove from stove, add 1 teaspoon Colton's vanilla,
1 cup chopped walnut meats and stir these in just before pouring
into buttered tin. Set away to cool. When nearly hard, mark in
SQuares.
TURKISH DELIGHT
Two boxes Cox's shredded gealtine or 1 cup of any shredded
gelatine; soak 1 hour in 1% cups cold water. Put on stove to
dissolve, being careful not to burn. Add 4 cups sugar, boil 10
minutes, add the juice of 2 oranges and 2 lemons; boil 10 minutes
longer, remove from fire and let cool a little before adding the
grated rind of oranges and lemons, 1 cup chopped walnut meats, 4
pound candied cherries cut in small pieces. Pour out in good
sized buttered pan, let stand 2 days, turn out on board sprinkled
with powdered sugar, sprinkle sugar over top, cut in squares, roll
each piece in sugar. A tablespoon of cold water with white of 1
egg increases quantity. Laura I. Savage.
KARO FUDGE
Put 2 cups granulated sugar, V4 cup Karo corn syrup, Vá Cup
milk, 1 square, or ounce, chocolate and 2 tablespoons butter over
the fire in a saucepan. Stir until the chocolate is melted, then
cook, stirring occasionally, until the mixture when tested forms a
soft ball in cold water. It will take 5 minutes' cooking after boil-
ing begins. Add 1 teaspoon Colton's vanilla extract and beat
until mixture begins to granulate, then turn into a buttered pan.
When nearly cold cut into cubes. Helen M. Condon.

125 Candies
FUDGE
One cup milk or cream, 2 cups sugar, 2 squares chocolate,
2 butter balls, 1 teaspoon Colton's vanilla, 1 cup broken nut meats.
Boil until a little dropped in cold water forms a ball. Add nuts
and butter after the rest has boiled done. Beat until thick and
spread in shallow pans. Mrs. John Bates.
MOLASSES CANDY
Two cups molasses, % cup sugar, 3 tablespoons vinegar, butter
the size of walnut. Boil until brittle in cold water. Add just a
pinch soda before removing from stove. Mrs. A. R. Grant.
DELICIOUS BROWN SUGAR CANDY
Two and one-half cups brown sugar, V4 cup water. Boil until
when put into water it will make a little soft ball the same as for
fondant. When done, stir until nearly cold and add 4 teaspoon
Colton's vanilla and 1 cup chopped nut meats, and pour into well
buttered tin or platter. Mrs. Courtney.
TURKISH DELIGHT
One box gelatine soaked in 1 cup cold water, rind of 1 orange or
1 lemon, 2 pounds granulated sugar, 1 cup boiling water. Cook
20 minutes, strain into greased pan and when cold cut into squares
and roll in confectioner's sugar. Mrs. Martin.
PEANUT CANDY
One cup brown sugar, 1 cup molasses, Ø cup milk, butter the
size of an egg, J4 cake chocolate. Boil until it hardens in water
and pour over 1 cup chopped peanuts.
OLD-FASHIONED MOLASSES CANDY
Two cups molasses, V4 cup granulated sugar, 1 tablespoon
vinegar. Put in a good sized basin and boil until thick enough to
harden quickly when dropped in cold water. Stir often to see it
does not burn on the bottom. Have a platter well buttered to
pour molasses on. When nearly cold remove and stretch or pull.

MARMALADES
ORANGE MARMALADE
Two oranges cut in slivers and soaked 24 hours in 2 quarts water,
1 lemon in slivers, 2 pints sugar. Boillemons, oranges and water
1 hour and add sugar. Boil until it jellies. Very good and never
fails. Mrs. John Bates.
ORANGE MARMALADE
Six large or 8 small oranges, 3 lemons. Cut off stem ends and
slice very thin. Cover with 2 quarts of water and stand 36 hours.
Cook for 2 hours with 5 pounds granulated sugar. Boil until it
jellies like any jelly—keep trying it. If you care especially for a
bitter taste, put seeds in a cup, cover with water and let stand 36
hours. Then add this juice, after boiling, to the other mixture.
- M. Jean Alexander.
AMBER MARMALADE
One grape fruit, 1 lemon, 1 orange. Shave very thin. Use all
but seeds and core. Add three times as much water as fruit.
Let stand over night; in morning boil 10 minutes. Let stand
another night. Next morning add pint for pint of sugar. Cook
this two hours, or until jellied, and put in glasses with paraffine.
Mrs. Harold B. Scott.
ORANGE MARMALADE
Twelve oranges, 6 lemons, 2 grape fruits, 10 pounds loaf sugar,
1 gallon water. Scrub fruit in warm water with stiff brush. Cut
crosswise in very thin slices, rejecting the ends. Cover with the
gallon cold water and let stand 36 hours, then cook 1 hour. Add
sugar and cook another hour until it jellies, then seal. This makes
25 glasses. Mrs. A. M. Ernhout.
SUN-DRIED STRAWBERRIES
Hull, wash and drain berries. Measure 1 cup of berries to
1 cup of Sugar and let stand over night; in the morning heat berries
through, carefully pick them out and put on platters. Boil juice
20 minutes, then pour over berries and keep in the sun several
hours, then put in jelly tumblers. Mrs. Lucius G. Leonard.

127 Marmalades
PICKLED PEACHES AND PEARS
Wash and dry and insert in each piece of fruit a bit of stick
cinnamon and 2 whole cloves. Cover with hot syrup. Seven
pounds of fruit to 4 pounds of sugar, 1 pint of vinegar. Let the
fruit boil in the syrup until it begins to soften, then put fruit in
glass jars or crocks and pour syrup over it, when the syrup has
boiled until thick. Mrs. W. A. MacKenzie.
SPICED CRAB APPLES
Five pounds crab apples after prepared, 1 pint vinegar, 4 pounds
sugar, 2 teaspoons cloves, 2 teaspoons cinnamon in a bag. Put
apples into vinegar and cook. Put in sugar and finish cooking.
E. S. R.
SPICED GOOSEBERRIES
To 4 quarts berries add 3 pounds sugar, 1 pint vinegar, 1 table-
spoon each of ground colves, allspice and cinnamon. Boil slowly
for 2 hours. Mrs. E. G. Riggs, Brooklyn.
CHERRY RELISH
Three pints cherries, 2 pints sugar, 2 oranges, 1 pound seeded
raisins. Shred rind of oranges and boil a minute or two, drain
off water. Boil all together until thick. Pour into jelly glasses,
cover with wax when cold. - Mrs. Harry V. Allen.
GRAPE CONSERVE
Five pounds grapes, 4 pounds brown sugar, 1 pound raisins, Vá
pound English walnuts. Pulp grapes and boil until seeds can be
removed. Then add skins and other ingredients. Boil slowly
until thick.
SPICED GRAPE JELLY
Remove grapes from stems and weigh. Allow 6 pounds sugar
to every 9 pounds fruit. Put on grapes withour removing skins
and boil about 10 minutes, or until soft; then mash through
Colander fine enough to retain both skins and seeds, add sugar
and boil until quite thick, then add 1 tablespoon each of ground
cloves, cinnamon, allspice and black pepper; 1 quart vinegar.
Boil until of desired consistency, about 1% hours, over moderate
fire. Mrs. Walter Rockwood Ferris.

Marmalades - 128
GRAPE CONSERVE
Five pounds Concord grapes, 3 pounds sugar, 3 pounds oranges,
1 pound Sultana raisins, 1 cup pecan nuts. Pulp the grapes, cook
pulp long enough to extract seeds, add the skins, squeeze juice of
oranges and cut rind very fine. Add grapes and raisins and cook
awhile before adding sugar and nuts. Cook until it jellies.
Mrs. Asa R. Barnes.
QUINCE HONEY
Four large quinces, 1 quart water, 3 pounds sugar. Grate the
quinces, put on water and boil until soft, put in sugar and boil
until thick. Mrs. Francis H. McChesney.
PLUM CONSERVE
Four oranges, grated and juice, squeezed out; 1 pound seeded
raisins, 2 quarts cut up plums, 5 pounds sugar. Boil to jam.
Mrs. W. A. MacKenzie.
PECAN CANDY
Beat together until light, 3 cups of granulated sugar, 34 cup of
cream, 1 cup dark Karo beaten into mixture, Vá teaspoon salt.
Boil together until it begins to thicken then stir in about 1 cup of
Pecans chopped. After the nuts are in, watch that it does not
stick at bottom as the nuts will sink to the bottom. Stir in W4
teaspoonful soda. When the syrup drops from spoon like jelly,
beat very hard until quite thick. Spread quickly on buttered tins
and leave 2 or 3 hours. It can then be taken out whole.
Ethel Thorne.
PEAR CONSERVE
Two quarts of pears, pared and chopped, WA half box of raisins
chopped, 1 orange and 1 lemon, ground, pulp, rind and all, 1 lb.
Sugar, 1 cup pecan meats. Mix sugar and pears and let stand over
night. Drain off juice and boil until thick. Add pears, raisins
and nuts, and simmer slowly for one hour. Seal in jars.
Vivian W. Joy.
PLUM CONSERVE
Five pounds plums (stoned), 5 pounds sugar, 1 pound raisins,
3 Oranges grated. Cook until thick. Mrs. Lester A. Worden.

129 - Marmalades
PICKLED CHERRIES
Pitcherries, cover with vinegar. Allow to stand in vinegar 24
hours. Drain from vinegar weigh and add sugar pound for
pound. Put in an earthen bowl and keep in the kitchen where it
is warm and allow to stand until the sugar is dissolved, which will
take about three days. Then put in glasses and cover with
paraffine. Ethel Thorne.
SPICED CURRANTS
Stem and wash carefully 4 pounds currants, 2 pounds brown
sugar, 1 pint cider vinegar, 1 tablespoon each ground cinnamon,
cloves, mace, nutmeg and allspice. First, make syrupp of sugar,
vinegar and spices, put in fruit and boil all for J/4 hour. Put in
jelly glasses. Mrs. S. C. Dayan.
COOKED MUSTARD
Three tablespoons mustard, 1 teaspoon sugar, Vá teaspoon salt,
% cup vinegar, V4 cup water, 1 beaten egg, 1 teaspoon flour. Beat
mustard, sugar, salt and egg together, add vinegar and water, put
on stove in double boiler and stir until cooked to a cream.
Courtesy of Mrs. J. William Smith.
CHUTNEY
Nine pounds Seckel pears (pared, quartered and cored), 6%
pounds granulated sugar, 1 pound crystallized ginger, 2 table-
Spoons ground cloves, 2 pounds Sultana raisins, 6 large green
peppers, 3 pints vinegar, 4 blades mace, 2 tablespoons cinnamon.
Cut pears, peppers and ginger in small pieces. Boil slowly from
1% to 2 hours, or until rich and thick.
Mrs. E. G. Riggs, Brooklyn.
PEAR MARMALADE
Five pounds hard pears, peeled and sliced thin; 5 pounds
granulated sugar; let pears stand over night covered with the
Sugar. In the morning, drain off juice and cook down to Syrup;
add pears and the juice and peel of 3 lemons, juice and peel of 2
Oranges and 1 pound raisins cut in pieces. Add 1 pound shelled
and blanched almonds, each cut in 3 pieces. Cook until thick as
marmalade.

Marmalades 130
CHERRY CONSERVE
Two quarts pitted sour cherries, add juice and grated peel of 4
oranges, 4 pounds granulated sugar. Cook all together until
thick, about 45 minutes. Just before removing from fire add /
pounds English walnut meats. Mrs. S. C. Dayan.
GINGER PEAR MARMALADE
Eight pounds sliced pears (not too fine grained or too ripe),
5 pounds granulated sugar, juice and rinds of 3 lemons (chip off
the outside yellow rind in little bits), A pound green ginger, par-
boiled, scraped and cut fine. Put all together and boil 3 hours,
or until red and thick. Mrs. Walter Rockwood Ferris.
PEPPER RELISH
One dozen each of large onions, red and green peppers; take
out seeds and chop, pour on boiling water and let stand 5 minutes;
drain and repeat 3 times. Mix 1 quart vinegar, 1 pound light
brown sugar, 1 tablespoon salt together, add onions and peppers
and boil WA hour. Mrs. Francis H. McChesney.
CURRANT JELLY
Three quarts currants, 1 quart red raspberries, 1 pint water.
Boil 10 minutes. Strain and add 1 pint water to juice and 4
pounds sugar. Boil hard 10 minutes and pour into glasses.
Mrs. Francis H. McChesney.
CURRANT JUMBLE
Five pounds currants (red), 5 pounds sugar, 4 chopped oranges,
1 cup raisins (chopped coarse). Cook currants, put through sieve,
then wash pulp in water until most of the seeds are out. Cook
over slow fire about 25 minutes. Fine for meats in place of jelly.
Mrs. W. H. Dickinson.
TOMATO MARMALADE
Get the small, yellow pear tomatoes. To 1 pound tomatoes
add 1 pound sugar, 2 ounces preserved ginger, 2 lemons. Peel
tomatoes, put sugar over them and let stand over night. In the
morning pour off syrup and cook until thick, then add sliced
tomatoes, lemons and ginger. Cook until very thick. This is
fine and tastes much like orange marmalade. Mrs. Rhoades.

13| Marmalades
CURRANT RELISH
Five pounds currants (stemmed), 5 pounds granulated sugar,
4 oranges, (the juice, and finely chopped rind), 1 cup chopped
raisins. Boil 25 minutes. Mrs. William M. Ross.
JELLY
Two quarts blackberries and V4 peck sour apples make delicious
jelly. Mrs. S. C. Dayan.
CURRANT JELLY
Wash and drain thoroughly. Do not remove stems. Mash a
few in the bottom of the kettle with a cup of cold water. Cook
until juice is extracted from the currants and they look white.
Drip through a jelly bag. Allow 1 pound sugar to 1 pint juice.
Boil juice 20 minutes, add hot sugar, boil hard 3 minutes; skim
when necessary. Put into hot glasses, let stand until stiff, then
cover. If you like raspberry flavor to currant jelly, add to them
red raspberries in proportion of 2 quarts to 8 of currants.
Mrs. Grant.
APPLE JELLY
Take Spies and quarter, put in cold water and cook slowly until
a little harder than would be required for apple sauce. If apple
is good, leave seeds in. Do not peel. Put in bag and strain.
Cook juice down about two-thirds before putting in sugar.
Three-fourths cup sugar to 1 cup juice. Mrs. J. W. Brooks.
TOMATO BUTTER
After peeling 10 pounds of ripe tomatoes, soak in cold vinegar
over night. Make a syrup of 3 pounds white sugar, 1 quart
vinegar, 1 tablespoon cinnamon, % tablespoon cloves, 4 table-
Spoon allspice, 1 tablespoon salt and 4 teaspoon red pepper.
When hot drop in the tomatoes, after draining them. Cook
slowly until quite thick. Mrs. W. H. Dickinson.
TOMATO RELISH
One peck ripe, hard tomatoes, chop fine, drain over night
through kelly bag; 4 cups brown sugar, 2 cups celery chopped fine,
% cup salt (scant), 3 cups vinegar, 6 medium onions, 3 red and
2 green peppers chopped fine, 2 ounces mustard. Let all stand one
hour after mixing, then can without cooking.
Mrs. William M. Ross.

Marmalades 132
TOMATO CONSERVE
Two pounds tomatoes, juice of 2 oranges and 2 lemons, 2 pounds
sugar, raisins and walnut meats to taste. Chop peel of oranges
and lemons and add enough water to simmer until soft, then add
to other ingredients and boil until sufficiently thick.
Mrs. Harold B. Scott.
PRESERVED GREEN TOMATOES
One peck green tomatoes cut up, 6 pounds white sugar, 6 sliced
lemons with skins (remove seeds). Boil until transparent and the
syrup is thick. Seal. Preserved ginger may be added, if desired.
Mrs. A. C. Miller, Forestville, Conn.
CANNED WHOLE TOMATOES
Take perfect fruit, skin unbroken, fill jar with same, fill with
boiling water. Seal and place in boiler. Let them come to a boil,
set boiler back to cool. When cold, take jars out, tighten and
put away. Put pinch of salt in each jar. Place tomatoes in hot
water after skinning. Mrs. J. W. Brooks.
PRESERVED TOMATOES
Peel and slice thick, then measure, 2 quarts tomatoes, 1 quart
Sugar, 2 lemons sliced thin and all the juice, a little salt, ground
cinnamon and cloves to taste (not very much). Boil until thick.
Can be put into jelly glasses and sealed with paraffine.
Mrs. A. Grant.
MINT JELLY
One cup granulated sugar, V4 cider vinegar, 24 cup water,
1 bunch mint, 1% tablespoons Cox's gelatine, covered in cold
water for a half hour, a pinch of salt and white pepper. Boil
Sugar, vinegar and water together, add gelatine, then mint. Stir
well and strain into glasses. Mrs. Lamont Stilwell.
QUAM QUOT MARMALADE
One quart quamguots, quarter and remove seeds; slice 2
lemons; combine and let stand 24 hours in twice their quantity
of water. Boil gently an hour over slow heat. Cool and drain.
Chop rather corasely. Return to liquid and measure. Add 2
cups of Sugar to each pint of fruit and juice, and boil until clear
and thick. One-fourth pound of walnut meats may be added if
desired. Makes 9 jelly glasses. Mrs. Sumner Rhoades.

PICKLES
“‘CIRCLE” A PICKLES
Six quarts of good sized sliced cucumbers, 2 quarts vinegar
(not too strong), 3 cups sugar, 3 tablespoons salt, 3 tablespoons
mustard. Heat ingredients, then add pickles and cook until
tender. Mix sugar with mustard. This recipe will make 4 quart
cans. Do not cook until soft. Mrs. A. E. Larkin.
CUCUMBER PICKLES (UNCOOKED)
Take 1 peck small cucumbers, 6 green peppers, 12 large onions,
1 cup salt, V4 pound ground mustard, 1 pound brown sugar, 2
cups white mustard seed, 1 cup each of whole cloves, stick cinna-
mon and whole allspice. Wash and dry cucumbers, removing
blossom end. Place the skinned onions in bottom of a large stone
jar, arrange pickles and spices in layers; mix salt, sugar and mus-
tard with 4 quarts cider vinegar and pour over the pickles to cover.
Add a piece of alum as large as a walnut and a few nasturtium
seeds and stips of horse-radish root. Place several large grape
leaves over the pickles and let stand closely covered for a few
weeks before eating. Mrs. Alexander.
CUCUMBER PICKLE
Five hundred cucumbers, wash and put them in a jar with
2 quarts of salt; cover with boiling water and let stand 24 hours.
One gallon (little over) vinegar, 2 quarts water, 6 ounces alum,
2 pounds brown sugar, 2 ounces allspice, 1 ounce cloves and 4
Onions sliced, 6 green peppers (cut up). Boil spices in a bag in
vinegar and pour over pickles hot. Place 3 or 4 horse-radish roots
in the jar at any time after. Mrs. George H. Bond.
DILL PICKLEs
Wash cucumbers and place in stone jar, cover with brine strong
enough to hold up an egg; let stand over night and in the morning
dry each one separately; place in glass jars. In each jar put 2
tablespoons mixed spices, a small piece of alum and a piece of
horse-radish root, on top a layer of dill about 1 inch thick. Take
equal parts of vinegar and water, V4 cup of sugar to each gallon,
boil 15 minutes. When cold, fill the jars containing the pickles.
Mrs. Francis H. McChesney.

Pickles 134
OIL PICKLES
Twelve cucumbers about 1% or 1 inch in diameter, 6 onions
(sliced thin), scatter over them 4 cup salt; let stand 3 hours, drain
and rinse. Mix with these 4 cup olive oil, Vá cup white mustard
seed, 4 cup black mustard seed, 1 tablespoon celery seed, WA
teaspoon alum; cover with cider vinegar. Put into jars, cold, and
let stand several weeks before serving. Mrs. Sumner Rhoades.
GREEN TOMATO PICKLES
One peck green tomatoes, 6 large onions. Slice tomatoes
and onions in layers, sprinkling 1 coffee cup salt between. Let
stand 24 hours, then drain off all the juice. Add to the pickle 1
quart good vinegar, boil slowly 15 minutes; drain agin. Throw
away liquor drained. Now add 3 pints vinegar, 3 pounds brown
sugar. Tie spices in a bag, 2 tablespoons ground mustard, 1
tablespoon ground cloves, 2 tablespoons ground cinnamon, 1
tablespoon ground ginger. Scatter through, 4 pound white
mustard seeds. Mrs. W. H. Dickinson.
CHOW-CHOW
One quart small cucumbers, 1 quart button onions, 1 large
cucumber cut crosswise, 1 large cauliflower cut in small pieces,
4 green peppers cut fine. Make a brine of 4 quarts of water
and one pint of salt and soak vegetables for 24 hours. Dressing-
Three-fourths cup flour, 6 level tablespoons ground mustard, 1
tablespoon tumeric powder and vinegar enough to make a smooth
paste. Then add 2 cups sugar and enough vinegar to make 2
quarts in all. Boil this mixture until thick as cream. Pour the
brine from the vegetables and add them to the dressing, cooking
all until thoroughly heated through. Bottle and seal.
Mrs. W. K. Archbold.
CHILI SAUCE
One peck tomatoes, 6 large onions, 3 medium sized green
peppers, 2 cups vinegar, 34 cup salt. Cook about 3 hours.
Mrs. W. Michel.
CHILI SAUCE
Thirty tomatoes, 10 small onions, 10 green peppers, 10 table-
spoons brown sugar, 4 cups vinegar, 5 tablespoons salt, 1 table-
Spoon mustard. Boil 2% hours. Mrs. Lucius G. Leonard.

135 Pickles
CORN PICKLE
One quart chopped onions, 2 quarts ripe tomatoes, 1 sweet
pepper, 1 dozen large or 16 Small ears of corn, 8 small cucumbers,
2 teaspoons salt, 1 ounce celery seed, 2 teaspoons tumeric, 2 cups
sugar. Cover with vinegar, not too strong. Boil Vá hour. Seal
in cans.
SLICED CUCUMBER PICKLE
Fifty half-grown cucumbers, 4 onions, 4 red peppers. Slice
the cucumbers without peeling. Slice the onions and shred the
peppers. Sprinkle with 1 scant cup salt and let them stand for 3
hours. Drain. Place in fruit cans and cover with vinegar.
Mrs. Harry Allen.
TO COOK SAUERKRAUT
Wash in three waters. Place in baking dish half filled with
water, cover over top with sliced bacon, season with white pepper.
Cover tight and bake for two hours. See that the water does not
all cook off. Mrs. Harry V. Allen.
CORN RELISH
Eighteen ears corn, 4 large onions, 1 head cabbage, 4 cup salt,
1 green pepper, 1 red pepper, 1% guarts vinegar, 2 cups sugar, Vá
cup flour, 2 tablespoons mustard, 1 tablespoon tumeric. Cut
corn from cobs, chop onions, cabbage and peppers very fine. Mix
all together and cook 1 hour. Mrs. Walter Rockwood Ferris.
CUCUMBER CATSUP
Grate 12 good sized, ripe cucumbers (after first paring and
removing seeds), also grate 4 onions. Add grated horseradish
celery and mustard seeds and salt to taste. Put enough cold
vinegar with this to make consistency of tomato carsup. Put in
cans and seal, with 1 tablespoon olive oil on top. -
Mrs. Wm. H. Woodhull.
CHILI SAUCE
Fifty ripe tomatoes, 12 green sweet peppers, 1 gallon vinegar,
1 tablespoon each of allspice and cloves, 2 tablespoons salt, 25
Onions, chopped fine, 1 bunch celery, chopped, 3 cups sugar,
1 tablespoon each of cinnamon and mace. Chop the tomatoes,
Onions, peppers and celery together; add vinegar, sugar, Spices and
Salt and boil for 2% hours. Mrs. Donald P. Grant.
THE PARK CHURCH COOK BOOK
This is Our Roslyn Pattern
HE china shown above is our new Roslyn
pattern-one of the decorations which is
being featured in our national advertising this year.
You will see it in The Ladies' Home Journal,
Good Housekeeping and Vogue.
All who have seen the Roslyn pattern feel that it
bids fair to become another “Canterbury” success.
American women are realizing that it is imprac-
tical to purchase the flimsy, brittle china that is
so easily broken, and so difficult of replacement.
The time was never better to feature an American
made china of “Syracuse” quality.
ONONDAGA POTTERY COMPANY
Syracuse, N. Y.
Room 1007 Fifth Avenue Bldg. 58 E. Washington St.
New York City Chicago, Illinois

HOUSEHOLD HINTS
TO PEEL ORANGES
Soak oranges a few minutes in boiling water. The skin may
then be removed easily and inside white skin will come with it.
TO DRIVE A NAIL
If one wishes to drive a tack or nail into hard wood, and finds
it will not penetrate, insert the point of the nail into hard soap
first, and it will go into the wood without further trouble.
TO CLEAN SILVER
Place silver in pan of buttermilk or sour milk, on stove; let
boil until the black comes off. Polish with whiting, if desired.
Mrs. Gridley.
If silverware must be cleaned in a hurry, dissolve 2 tablespoons
sal soda in 2 gallons water. When boiling, drop in the pan articles
to be polished; let stand for five minutes, then remove and place
in hot soapsuds and dry quickly with soft cloth.
Mrs. John F. Tuttle.
FOR A SPRAINED ANKLE
A sure cure, if applied very soon after the injury. Make a
paste of the white of an egg and table salt, enough to hold together.
Put the paste on a thin cloth and bind onto the ankle. If the
inflammation dries the paste, make another application, and so
on until the wound and pain have disappeared. Never more than
four have been necessary. Mrs. Mary F. Hasbrouck.
PASTE
Flour, cold water, any amount you need. A little powdered
alum added makes fine bookbinders' paste, or for covering boxes
or putting on gilt braid.
A little resin or glue added to the flour and water makes good
paste for pasting paper on wood or glass.
A few drops of nitric acid, a teaspoon of borax and a few drops
of oil of cloves added to flour and water makes fine paste. Make
like starch, and when thick enough, add the nitric acid, borax
and oil of cloves. Strain through cheesecloth.


138 Household Hints
CINDER IN THE EYE
This is one of the minor trails in railway traveling. A simple
and effective cure may be found in one or two grains of flaxseed,
which may be placed in the eye without pain or injury. As they
dissolve, a glutinous substance is formed which envelopes any
foreign body that may be under the eyelid, and the whole is easily
washed out. Carry a dozen or more of these little seeds when
starting on that railway journey next summer. The cost is
nothing, scarcely. Mrs. Richard Simmons.
USE OF PEACH LEAVES
To relieve from the terrible effects of running a rusty nail or
other rusty tool in the foot of man or beast, take peach leaves, roll
or jam them, apply to the wound and confine with a bandage.
They cure as if by magic. One application usually does the work.
Try it, as you may save a life from a fatal attack of lockjaw. The
leaves may be gathered while green and dried for winter use.
Moisten in a little water and then use as above.
Mrs. Richard Simmons.
REMEDY FOR WASP OR BEE STINGS
Wrap the parts stung with ice. When the ice is melted, use
more ice, until pain and inflammation are gone. A sure and quick
remedy. Have known it to cure when a boy’s arm was swollen
to twice its natural size from a bee sting.
Mrs. Richard Simmons.
TO CLEAN WINDOWS
To clean windows quickly and easily rub over with chamois
wrung from lukewarm water. The chamois must not touch
cleaning cloths, lest it catch lint and be spoiled for window
cleaning. Mrs. John F. Tuttle.
LINIMENT
An excellent liniment for sprains, etc. Equal parts of alcohol
and laudanum, Ø part of oil of wormwood. Shake. Unequalled
for sprained joints and muscles. Thoroughly bathe (always rub
from the heart), then bind with cloths wet in the liniment.
Mrs. Richard Simmons.

THE PARK CHURCH COOK BOOK
FREDERICK F. MESMER
Optician
Corner Washington and Warren Streets Syracuse, N. Y.
Take Elevator
GEDNEY DAIRY
PURE PASTEURIZED MILK
226-228 Charles Ave. Solvay, N. Y.
BOHANON ENGRAVING CORP.,
Manufacturing Stationers
Calling Cards, Wedding Invitations and Announce-
ments, Die Stamped—Social Stationery
241 West Adams Street Syracuse, N. Y.

THE PARK CHURCH COOK BOOK
CHARLES J. LITCHISON & SON
Manufacturer's Agent
WHOLESALE FURNITURE
CHURCH, SCHOOL, HOTEL, LODGE and CLUB FURNITURE
a Specialty
Artistic Home Furniture and Fabrics
109 Lexington Ave. Phone 2–1730 Syracuse, N. Y.
Edward Hommel & sons
OPTICIANS
531-533 University Block Syracuse, N. Y.
MARY F. O'GRADY
FURS–QUALITY FUR COATS
REMODELING AND REPAIRING
216 Kellogg Street Syracuse, N. Y.
Phone Warren 5649

THE PARK CHURCH COOK BOOK
WILLIAM SPALDING & CO., Inc.
109–113 West Jefferson Street
SPORTING GOODS
Including McGreger Golf Clubs—
Colonial Golf Balls—
- Ladies' Sport Suits—
Men's and Women's Sport Coats—
Fine Sweaters—
Also Columbia Talking Machines and Records—Cheney Talking
Machines–Pooley Talking Machines.
The J. H. PHILLIPS ESTATE GAYLORD BROS.
Estab. 1896
The House of Quality for
Over a Half a Century Bank, School, Library,
and Hospital Supplies
Solicits Your Patronage
Magazine Binders, Coin Boxes
and Wrappers, Book Repair
Materials, Card Index
Everything in Improved and Forms, etc.
Domestic Foods
GAYLORD BROS.
Phone 2–1491 125-127 E. Water | 155 Gifford St., Syracuse, N. Y.
THE PARK CHURCH COOK BOOK
º
Get an
IDEAL
Fireless
Cooker
º
$º ºf H
- - C
SAVE TIME AND MONEY
|
|
Make getting a meal a pleasure—instead
of an hour's work. Prepare your food and put
it in a Fireless—go downtown and come back.
It is done. Besides, a ‘Fireless' pays for itself
in a few months fuel bills. Let us show one to you.
BURHANS & BLACK, Inc.
136 N. SALINA STREET
-
Warren 6355–J Sanitary Steam Pressing
THE HANESSIAN CO.
RELIABLE DYERS AND CLEANERS
537 South Salina Street Syracuse, N. Y.













THE PARK CHURCH COOK BOOK
ALVORD
Tailor
Always First in Sports Wear
Herald Building
Compliments of
CARSON ROBERT DRAUCKER
Maker of Distinctive Photographs
L. A. WATERS, Inc.
Wholesale and Retail
ELECTRICAL SUPPLIES – PHOTOGRAPHIC SUPPLIES
203 East Genesee Street --- Syracuse, N. Y.
Phone Warren 2499
GOOD BOOKS are as essential to a normal, healthy life for young
and old as GOOD FOOD- -
There are all kinds of folk. Difference in folk is made by reason
of the books they read than by the food they eat.
THINK IT OVER
FOOTES BOOK SHOP
312 So. Warren Street Syracuse, N. Y.
THE PARK CHURCH COOK BOOK
#9 O
GYRACUSE
The Paris Shop of Central New York
THE SMARTEST WEARING APPAREL
THAT MODERN SKILL CAN PRODUCE
INSTYLES OF EXCLUSIVE ELEGANCE
Eacclusive, but Not Earpensive
“The Furniture House of Rare Distinction”
YOU'LL PAY NO MORE FOR QUALITY HERE
EDARRO FURNITURE CO.
141 James Street Syracuse, N. Y.


THE PARK CHURCH COOK BOOK
Lasting Achievement
Written indelibly in the annuals of optical
progress is the record of Bausch's service in mak-
E.
ing glasses to the highest conceivable standard.
-
BASCH 9PIEAl-Q.
- --
H
- - -
GRAY BROTHERS, Inc.
Manufacturers of High Grade Fashionable Footwear
FOR WOMEN
Distributed by
WITHERILL’S SHOE DEPT.
Syracuse, N. Y.


THE PARK CHURCH COOK BOOK
MADAME NELLIGAN
Importer Originalor
Gowns and Corsets
Gowns of Highly Individual Character and Distinctive Beauty
SUPRISINGLY MODERATE IN PRICE
204 E. JEFFERSON ST.
THE
MORTON ADRINS
VOCAL STUDIO
Compliments of a Friend
Compliments of
H. J. HOWE. Inc.
JEWELERS AND SILVERSMITHS
Established 1880
THE PARK CHURCH COOK BOOK
WASHING
is harder work than any woman should do.
Our Rough Dry Service means all the wash-
ing and drying and most of the ironing, only
a few lighter pieces for you to finish.
We do all the hardest work of washing
for you, yet the cost is small. Just use the
'phone.
MIRBACH HILL TOP LAUNDRY
Down Town Office, 431 So. Clinton Street
This space paid for by
HOWARD P. DENISON
Phone Liverpool 23
PETER DUERR & BROS.
Manufacturers of
WILLOW FURNITURE, WILLOW BASKETS
OF ALL KINDS
Stop 23 Liverpool, N. Y.


THE PARK CHURCH COOK BOOK
DR. BENZ TOOTH PASTE AND POWDER
“Dental Products That are Different”
The Benz habit all the way through will insure gratification of the
whole family. For instance:
DR. BENZ TALCUMS
Rose—A sweet and fresh aroma of roses.
Lilac and Lily of the Valley–Perfumes which are always popular.
Orange Blossom –A fascinating odor of Orange Flowers.
Violet–A really new violet, imparting a most intense rich violet
fragrance.
La Cherisette—A combination of choice flowers of the Orient.
Baby Powder–Not only soothes Baby’s irritable skin, but provides
a velvety coating of antiseptic healing powder.
DR. BENZ SHAVING CREAM
softens the beard quickly and will not irritate the most delicate skin
THE BENZ TOILET PRODUCTS
Incorporated
Syracuse, New York
ALEX. GRANT'S SONS
AUTO SUPPLIES-SPORTING GOODS
Electric Specialties—Radio
“You Take No Chance When You Buy at Grant’s”
134–136 USE OUR ARCADE 119 East
E, Genesee St, AS A SHORT CUT Washington St.
THE PARK CHURCH COOK BOOK
ONSIDER the charm of a beautiful living room.
You will find that the walls are tinted with Nature’s
Harmony of soft colors, that melt into a perfect background
and emphasize every beauty of the furnishings.
With the aid of KEYSTONA, the modern wall finish, .
you may enjoy an almost infinite variety of color combina-
tions and at the same time preserve the soft, restful effects
There is a KEYSTONE of a true natural background.
;...º.º.º. KEYSTONA is a linseed oil paint which comes in a
kind that modern methods variety of shades, from the deepest to the most delicate.
§.º.º. It is easily applied and dries with a smooth, dull surface,
*pon j." * resembling wall paper. Moreover, it can be washed with
soap and water, thus renewing the freshness of color, and
keeping the walls clean and sanitary.
KEYSTONE VARNISH COMPANY
Hull, England Brooklyn, N. Y.
N
-
229–231 E. Genesee St.
Fine Paints, Varnishes and Brushes
No Wires or Motor
An Improvement Over Electric Vacuum Cleaners
THE WAC UETTE
Free Demonstration
Phone W-0773–J or Write
WACUETTE SALES CO.
723 University Bldg. Syracuse, N. Y.
WM. KUHN & SONS
-
FRESH, SALT AND SMOKED MEATS
All Kinds of Sausages Poultry
1010 SOUTH STATE STREET
Phone Warren 5024–J Terms Cash







THE PARK CHURCH COOK BOOK
SHANAHAN’S
Incorporated
Women’s and Misses’ Ready-
to Wear Garments and
Furs
116-118 West Jefferson Street
SYRACUSE. N. Y.
For Good
COAL
try
H. W. DUGUID
Office: 213 East Fayette Street
Yard: 700–718 Canal Street
SYRACUSE, N. Y.
“Your head aches because
your hat is so tight?—You have
my sympathy, my hats used to
be tight too, I have so much
hair.
“Nowadays, I go to a wonder-
ful Millinery Shop, where they
take accurate measurements,
and make my hats to suit me.
They cost much less than ready-
made hats, too.
“Where?–Oh, 110 West Jef-
ferson, H. A. HYDE is the
name.”
Fancy Groceries, Fruits, Veg-
etables, Candy and Nuts
For the Holidays
Our Motto:
QUALITY, SERVICE AND
FAIR PRICES.
F. L. MATTESON
917 E. Genessee St.
Open Evenings and Sundays

THE PARK CHURCH COOK BOOK
CLARY SIGNOR
GOWNS AND WRAPS
Warren at Jefferson, Syracuse, N. Y.
Phone James 4356
T.anoth "," "...
Club Luncheons
Cº. HALLl FOR PARTIES AND
BANQUETS
615 James Street Syracuse, N. Y.
BAKER ELECTRIC
“Things Electrical”
Many receipts in this book may be cooked and served in the best
possible manner by using an Electric Grill.
This and many other Home Appliances we carry in stock for your
inspection.
The latest designs and finishes in Fiatures, Lamps and Glassware
and prices always the lowest.
319 Montgomery Street Opp. Masonic Temple

THE PARK CHURCH COOK BOOK
Patents, Trademarks, Copyrights, Corporations
PARSONS & BODELL
Counselors at Law
University Building Syracuse, N. Y.
JOHN F. RAUSCH
Established 1884
Baker, Caterer, Confectioner
Compliments of
L. A. WITHERILL
Ice Cream, Water Ices
Fancy Cakes
327 South Warren Street.
Syracuse, N.Y.

THE PARK CHURCH COOK BOOK
|
COMPLIMENTS OF THE
LIBERTY NATIONAL BANK
Prompt, Accurate, Friendly, and 4%
MOTHER'S CUPBOARD
G. W. RISLEY, Prop.
Just around the corner from Keith's
BAKERY & DELICATESSEN
Full Line Baked Goods
Home Baked Beans
Macaroni and Cheese
Delightful Salads
Cottage Cheese
Roast Meats, Etc.
Delicious Home Made Milk
Bread. Rich in nutrition and
wholesome in food value.
Try Our Famous
Home Made Mayonnaise
Salad Dressing
We invite your inspection of our
kitchen
117 W. Jefferson Street
ATHLETICS
Try our low prices & fine quality
The Easy Running Racycle
Bicycles for Young Ladies and
Young Men
Automobile Tires—
Automobile Accessories
KNOWLAND’S
540 South Salina Street

THE PARK CHURCH COOK BOOK
An Excellent Recipe for Protection Against Loss by Fire
and Accident
Insure with
GERE & STOHRER, Inc.
Charles B. Gere
Anna M. Stohrer
Arthur J. Hughes
120 E. Fayette St.
3 Hendricks Blk.
Fire, Automobile Compensation, Rents, Teams Burglary, Accident, Plate
Glass, Tornado, Etc.
The Paint Store of Syracuse
Phone-2-0594
COOK & MYERS CO., Inc.
PAINTS, OILS, WARNISHES, ETC.
Distribulers of Masury Products
-
253 W. Fayette Street,
Syracuse, N. Y.

THE PARK CHURCH COOK BOOK
THE YATES
NOTED for its excellent cuisine
Popular Prices
Dominion Chemical Co.
WASHING SODAS
J. H. Stoddard, President
THE PARK CHURCH COOK BOOK
ROBERTSON'S POWDERED SOAP
Not a Soap Powder A 100% Pure Soap, Powdered
Quick—Safe—Efficient
Delights all who use it in their washing machines.
For fine laundering, dish washing and general cleaning purposes.
At your grocer's—20c for a one pound package.
The T. T. Robertson Co., Inc. - Syracuse, N. Y.
A. J. GOULET, Cash Store
Compliments of
BILLINGTON'S GROCERY
313 S. Clinton, Syracuse - 500 Westcott Street
Groceries, Meats and Provisions
Phone W 7664

THE PARK CHURCH COOK BOOK
S. S. Kaish Company
ORIENTAL RUGS
The House that enjoys unique
confidence among high-class
clientele.
We sell dependable rugs repre-
senting real values.
Your valuable rugs are care-
fully washed and repaired in our
own work rooms by native ex-
perts.
Warren 2703-M
349 E. Genesee Street
SYRACUSE, N. Y.
Manicuring
Harpers' Scalp Treatments
Warren 2186
ANN B. SCHROEDER
Hair Dressing
Water Waving a Specialty
701 Keith's Theatre Bldg.
Syracuse, N. Y.
Compliments of a Friend

THE PARK CHURCH COOK BOOK
WARM, VENTILATE, HUMIDIFY
your home with a modern KELSEY WARM
AIR SYSTEM.
The principle of Kelsey Health Heat is based
on delivering, not a small amount of hot air,
but a large amount of warm air, properly
humidified, to every part of the house.
Place a Kelsey System in your old or new
house.
Write, phone or call for further information.
* THE KELSEY tº
James St. 2-II ()4
WARM AIR GENERATOR
ANDREWS
SPORTING GOODS CO., Inc.
Athletic Outfitters
:: Sport Clothing :
216-218 East Washington Street



THE PARK CHURCH COOK BOOK
EUREKA. HAND LAUNDRY
Every Laundry Done Separately
NO LAUNDRY MARKS OUT DOOR DRYING
Special Attention Given Fine Fabrics
1320 Grape Street Warren 2491
Phone Warren 4752 New Type for Every Job
PRINTING
The kind you ought to use and when you
ought to have it, that is when
you really need it
KARL S. CHENEY
104 South Warren Street Syracuse, New York
STYAN GROCERY AND MARKET, Inc.
133-135 E. Water Street
We wish to announce that we are exclusive agents for Park &
Tilford's Quality Products.
Full line of Ferndell Canned Fruits and Vegetables.


INDEX
Page
SOUPS -
Bean Soup. . . . . . . . . . . . . . . . . . . . . 6
Black Bean and Tomato Soup. . . . 6
Carrot Soup. . . . . . . . . . . . . . . . . . . . 5
Celery Soup. . . . . . . . . . . . . . . . . . . . 6
Corn Bouillon. . . . . . . . . . . . . . . . . . 7
Corn Soup. . . . . . . . . . . . . . . . . . . . . 6
Cream of Pea Soup. . . . . . . . . . . . . . 5–6
Mock Bisque Soup. . . . . . . . . . . . . . 5
Souffled Crackers for Soup. . . . . . . . 6
Tomato Soup. . . . . . . . . . . . . . . . . . . 5–6
FISH
Appetizers. . . . . . . . . . . . . . . . . . . . . 8
Clams a la Casino. . . . . . . . . . . . . . . 10
Clams a la Newburgh. . . . . . . . . . . . 10
Clam Chowder. . . . . . . . . . . . . . . . . . 8
Clams, Deviled. . . . . . . . . . . . . . . . . 10
Clam Croquettes. . . . . . . . . . . . . . . . 11
Codfish Balls. . . . . . . . . . . . . . . . . . . 12
Creole Fish. . . . . . . . . . . . . . . . . . . . . 9
Finan Haddie. . . . . . . . . . . . . . . . . . . 13
Lobster a la Newburgh. . . . . . . . . . . 12
Little Pigs in Blankets. . . . . . . . . . . 21
Oysters in Brown Sauce. . . . . . . . . 10
Oysters, Escalloped. . . . . . . . . . . . . 9–11
Salmon, Baked. . . . . . . . . . . . . . . . . 12
Salmon Croquettes. . . . . . . . . . . . . . 8
Salmon, Jellied. . . . . . . . . . . . . . . . . 12
Salmon, Molded. . . . . . . . . . . . . . . . 10
Salmon Turbet. . . . . . . . . . . . . . . . . 11
Shad Roe, Fried. . . . . . . . . . . . . . . . 9
Shrimps, Creamed. . . . . . . . . . . . . . . 11
Shrimps and Peas. . . . . . . . . . . . . . . 9
Smelts, Baked. . . . . . . . . . . . . . . . . . 12
Sauce, Cucumber. . . . . . . . . . . . . . . 9
Sauce, Tartare. . . . . . . . . . . . . . . . . . 13
MEATS
Beef Croquettes. . . . . . . . . . . . . . . . . 23
Beef Loaf. . . . . . . . . . . . . . . . . . . . . 19–20
Delicious Pressed Beef. . . . . . . . . . . 25
Escalloped Beef. . . . . . . . . . . . . . . . . 23
Fillet of Beef. . . . . . . . . . . . . . . . . . . 22
Spiced Beef. . . . . . . -------------- 25
Chicken a la Elizabeth. . . . . . . . . . . 17
Chicken a la King. . . . . . . . . . . . . . . 17
Casserole Chicken. . . . . . . . . . . . . . .
Chicken Casserole. . . . . . . . . . . . . 18–19
Chicken Glace. . . . . . . . . . . . . . . . . . 18
Chicken—Italian Style. . . . . . . . . . . 17
| Chicken Terrapin. . . . . . . . . . . . . . . 24
Chicken with Spaghetti. . . . . . . . . . 19
Jellied Chicken. . . . . . . . . . . . . . . . . 18
Dressing, Chestnut for Fowl. . . . . . 25
Dressing, Miss Farmer's Turkey. . 19
Dressing, A Nice Turkey. . . . . . . . . 19
Dressing, Worcestershire. . . . . . . . . 47
Ham, Creamed. . . . . . . . . . . . . . . . . 22
- Page
Casserole Hash. . . . . . . . . . . . . . . . . 18
Heavenly Hash. . . . . . . . . . . . . . . . . 16
Rice Hash. . . . . . . . . . . . . . . . . . . . . . 16
Lamb Croquettes, Delicious. . . . . . 21
Luncheon Dish. . . . . . . . . . . . . . . . . 22
Meat or Fish, Escalloped. . . . . . . . . 25
Meats or Fowl, Jellied. . . . . . . . . . . 16
Meat Souffle (Lamb). . . . . . . . . . . . 24
Meat Souffle. . . . . . . . . . . . . . . . . . 23–24
Mushrooms and Sweetbreads. . . . . 16
Nut Loaf. . . . . . . . . . . . . . . . . . . . . . 22
Patties, Dresden. . . . . . . . . . . . . . . . 20
Queechy (New Yorker). . . . . . . . . . 25
Sauerbraten. . . . . . . . . . . . . . . . . . . . 18
Sauce, Horseradish (For Roast
Mutton). . . . . . . . . . . . . . . . . . . . . 25
Sauce, Mushroom. . . . . . . . . . . . . . . 24
Sausage, Home-made. . . . . . . . . . . . 23
Steak, Hamburg. . . . . . . . . . . . . . . . 24
Hamburg Steak and Macaroni. . . . 16
Stew, Hamburg. . . . . . . . . . . . . . . . . 17
Stew, Irish. . . . . . . . . . . . . . . . . . . . . 17
Timbale Shells. . . . . . . . . . . . . . . . . . 16
Veal Birds. . . . . . . . . . . . . . . . . . . . . 21
Veal or Beef Loaf. . . . . . . . . . . . . . .
Veal Loaf. . . . . . . . . . . . . . . . . . . . . 20–21
Veal Ragout. . . . . . . . . . . . . . . . . . . . 22
CHEESE DISHES AND EGGS
Cheese, Baked. . . . . . . . . . . . . . . . . . 26
Cheese Balls. . . . . . . . . . . . . . . . . . . . 26
Cheese Biscuits. . . . . . . . . . . . . . . . . 30
Cheese and Bacon. . . . . . . . . . . . . . . 26
Cheese, Deviled. . . . . . . . . . . . . . . . . 27
Cheese, Escalloped. . . . . . . . . . . .26–28
Cheese Rice. . . . . . . . . . . . . . . . . . . . 28
Cheese Savories. . . . . . . . . . . . . . . . . 27
Cheese Souffle. . . . . . . . . . . . . . . . . . 28
“Stadge” for Chafing Dish. . . . . . ... 26
Tomato Rarebit. . . . . . . . . . . . . . . . 30
Welch Rarebit. . . . . . . . . . . . . . . . . . 27
Eggs Aurora. . . . . . . . . . . . . . . . . . . . 30
Eggs, Baked with Cheese. . . . . . . . . 30
Eggs, Breakfast. . . . . . . . . . . . . . . . . 28
Egg Balls. . . . . . . . . . . . . . . . . . . . . . 29
Eggs, Creamed . . . . . . . . . . . . . . . . . 29
Omelet. . . . . . . . . . . . . . . . . . . . . . . . 31
Egg Timbales. . . . . . . . . . . . . . . . . . . 29
Eggs with Tomato Sauce. . . . . . . . . 29
Eggs with Tomato in Chafing Dish 29
Eggs in Tomato. . . . . . . . . . . . . . . . . 30
VEGETABLES
Baked Beans. . . . . . . . . . . . . . . . . . . 39
Boston Baked Beans. . . . . . . . . . . 38–39
Chopped Beets. . . . . . . . . . . . . . . . . 37
Baked Corn. . . . . . . . . . . . . . . . . . . . 36
Corn Fritters. . . . . . . . . . . . . . . . . . . 32
Corn Oysters. . . . . . . . . . . . . . . . . . . 35

Index
Page
Corn, Deviled. . . . . . . . . . . . . . . . . . 36
Corn Pudding. . . . . . . . . . . . . . . . . . 36
Eggplant Farci. . . . . . . . . . . . . . . . . 37
Eggplant, Fresh in Tomatoes,
Baked. . . . . . . . . . . . . . . . . . . . . . . -
Eggplant, Stuffed. . . . . . . . . . . . . . . 36
Fritters, Snow. . . . . . . . . . . . . . . . . . 36
Hominy Souffle. . . . . . . . . . . . . . . . . 32
Macaroni and Tomatoes. . . . . . . . . 38
Onions, Baked with Celery. . . . . . . 33
Onion Souffle. . . . . . . . . . . . . . . . . . . 33
Oranges, Baked. . . . . . . . . . . . . . . . . 34
Peaches, Fried. . . . . . . . . . . . . . . . . . 35
Peach Fritters. . . . . . . . . . . . . . . . . . 35
Peppers, Stuffed. . . . . . . . . . . . . . . . 33
Potatoes, Favorite Baked. . . . . . . . 32
Potatoes, Glazed Sweet. . . . . . . . . . 33
Potatoes, Sweet Baked with apples 35
Potato Puff. . . . . . . . . . . . . . . . . . . 32–33
Potatoes, Sweet, Southern Style. 32
Rice Cooked in the Southern
annel". . . . . . . . . . . . . . . . . . . . . . 38
Ricette. . . . . . . . . . . . . . . . . . . . . . . . 38
Rice Fritters. . . . . . . . . . . . . . . . . . . 39
Spaghetti Italienne. . . . . . . . . . . . . . 38
Spaghetti Milanese. . . . . . . . . . . . . . 37
Squash Stuffed with Shrimps. . . . . 34
Summer Squash, Southern Style. , 33
Tomatoes Filled with Macaroni. . 37
Vegetables, Jellied. . . . . . . . . . . . . . 37
SALADS -
Apple and Date Salad. . . . . . . . . . . . 44
Beets, Stuffed. . . . . . . . ----------- 49
Cheese and Celery Salad. . . . . . . . . 44
Cream Cheese Salad. . . . . . . . . . . . . 45
Dressing, Cream Salad. . . . . . . . . . . 44
Dressing, Cooked Salad. . . . . . . . . . 45
Dressing, Delmonico's Salad. . . . . . 47
Dressing for Potato Salad. . . . . . . . 48
Dressing, German for Fruit Salad 49
Dressing, Mayonnaise. . . . . . . . . . . 45
Dressing, Mayonnaise. . . . . . . 45–46–47
Dressing Pineapple for Fruit Salad 45
Dressing Salad. . . . . . . . . . . . . . . . . 45–49
Dressing, Thousand Island. . . . . . . 46
Frozen Salad. . . . . . . . . . . . . . . . . . . 47
Fruit Salad No. 1 . . . . . . . . . . . . . . . 42
Fruit Salad No. 2 . . . . . . . . . . . . . . . 43
Individual Fruit Salads. . . . . . . . . . 43
Ginger Ale Salad. . . . . . . . . . . . . . . . 46
Ginger Ale Salad. . . . . . . . . . . . . . . . 46
Marion’s Salad. . . . . . . . . . . . . . . . . . 44
Maraschino Salad. . . . . . . . . . . . . . . 45
Orange Salad. . . . . . . . . . . . . . . . . . . 43
Pear and Nut Salad. . . . . . . . . . . . . 42
Pecan Salad. . . . . . . . . . . . . . . . . . . . 48
Carnation Pear Salad. . . . . . . . . . . . 47
Pineapple and Cheese Salad. . . . . . 48
Pineapple Salad Fresh. . . . . . . . . . . 44
Potato Salad, German. . . . . . . . . . . 43
- - - - - - - 42
Salad. . . . . . . . . .
Page
Spring Salad. . . . . . . . . . . . . . . . . . . 47
Sweetbread and Cucumber Salad. 48
Tomatic Aspic. . . . . . . . . . . . . . . . . . 43
Tomato and Macaroni. . . . . . . . . . . 44.
Tomato Jelly. . . . . . . . . . . . . . . . . . . 42
Tomato Jelly Salad. . . . . . . . . . . . . . 42
Vegetable Salad with Mint. . . . . . . 48
PUDDINGS
Apples, Baked. . . . . . . . . . . . . . . . . .
Apple Dumplings. . . . . . . . . . . . . . . 58
Apple Pop-overs. . . . . . . . . . . . . . . . 59
Dutch Apple Cake. . . . . . . . . . . . . . 58
Bellevue Pudding. . . . . . . . . . . . . . . 57
Blackberry Pudding. . . . . . . . . . . . . 52
Blueberry Pudding. . . . . . . . . . . . . . . 54
Bread Rasp. . . . . . . . . . . . . . . . . . . . 67
Butterscotch Tarts. . . . . . . . . . . . . . 72
Caramel Pudding. . . . . . . . . . . . . . . 57
Chocolate Pudding. . . . . . .- - - - - - 53–54
Chocolate Pudding Steamed . . . . 52
Chocolate Steamed Pudding. . . . . 52
Cold Cabinet Pudding. . . . . . . . . . . 56
Cottage Pudding. . . . . . . . . . . . . . . 59–61
Cocoanut Pudding, Feather. . . . . . 60
Cream Custard. . . . . . . . . . . . . . . . . 7
Date and Nut Pudding. . . . . . . . . . 60
Delicious Pudding . . . . . . . . . . . . . . 54
Dumpling. . . . . . . . . . . . . . . . . . . . . . 59
Fig Pudding. . . . . . . . . . . . . . . . . . . . 53
Fruit Pudding. . . . . . . . . . . . . . . . . . 56–57
German Puffs. . . . . . . . . . . . . . . . . . 60
Graham Pudding. . . . . . . . . . . . . . . 57
John's Delight. . . . . . . . . . . . . . . . . . 55
Lemon Cream Pudding. . . . . . . . . . 56
Plum Pudding. . . . . . . . . . . . . . . . . . 55
Plum Pudding, English. . . . . . . . . . 55
Poor Man's Pudding. . . . . . . . . . . . 55
Prune Pudding. . . . . . . . . . . . . . . . . 54.
Prune Snowballs. . . . . . . . . . . . . . . . 56
Raisin Puffs. . . . . . . . . . . . . . . . . . . . 59
Raisin Puffs, Steamed . . . . . . . . . . . 59
Rice Pudding. . . . . . . . . . . . . . . . . . . 57
Shortcake for Six People. . . . . . . . . 59
Snowballs. . . . . . . . . . . . . . . . . . . . . . 58
Sponge Pudding. . . . . . . . . . . . . . . . 56
Steamed Pudding. . . . . . . . . . . . . . 52–53
Steamed English Pudding. . . . . . . . 55
Steamed Fruit Pudding. . . . . . . . . . 54
Steamed Chocolate Pudding. . . . . . 52
Sauce for Above Pudding. . . . . . . . 52
Sauce, Creamy. . . . . . . . . . . . . .. . . 60
Sauce, Lemon. . . . . . . . . . . . . . . . . . 58
Sauce, Orange. . . . . . . . . . . . . . . . . . 61
Sauce, Pudding. . . . . . . . . . . . . . . . . 61
Sauce, Pudding. . . . . . . . . . . . . . . . 60–61
Sauce, Quick for Puddings. . . . . . . 61
Sauce, Strawberry, for Puddings. 60
Sauce, “‘Wonderful” for Plum
Pudding. . . . . . . . . . . . . . . . . . . . . 61
Suet Pudding. . . . . . . . . . . . . . . . . . 53-55
Tapioca Pudding, Hot. . . . . . . . . . . 58

Index
Apple Water Ice. . . . . . . . . . . . . . . . 75
Page Page
COLD DESSERTS, CUSTARD, ETC. Apricot Mousse. . . . . . . . . . . . . . . .77–78
- Nº.Baked. . . . . . . . . . . . . . . . . . 67 gº - - - - - - - - - - - - - - - - - .
pple Custard. . . . . . . . . . . . . . . . . . 63 erry Parlalt. . . . . . . . . . . . . . . . . .
Apple Sauce, Glorified. . . . . . . . . . . 64 Chocolate Mousse. . . . . . . . . . . . . . . 78
Caramel Cream. . . . . . . . . . . . . . . . . 63 Coffee Mousse ------------------ 76
Caramel Custard. . . . . . . . . . . . . . . . 63 Frozen Pudding . . . . . . . . . . . . . . . . 76
Charlotte Russe Hedge. . . . . . . . . . 67 Frozen Pudding No. 2. . . . . . . . . . . 77
Charlotte Russe. . . . . . . . . . . . . . . . 65 Fruit Sherbet. . . . . . . . . . . . . . . . . . . 76
Chocolate Blanc Mange. . . . . . . . . . 66 Golden Parfait. . . . . . . . . . . ------- 74.
Chocolate Custard, Baked. . . . . . . 62 Ice Cream. ... . . . . . . . . . . . . . . . . . . . 73
Chocolate Pudding. . . . . . . . . . . . . . 63 Italian Sherbet. . . . . . . . . . . . . . . . . 76
Chocolate Walnut Jelly, Minute. 67 Lemon Ice. . . . . . . . . . . . . . . . . . . . . 76
Coffee Tapioca. . . . . . . . . . . . . . . . . 62 Lemon Ice or Sherbet. . . . . . . . . . . . 76
Cosuth Cakes. . . . . . . . . . . . . . . . . . 65 Lemon Velvet. . . . . . . . . . . . . . . . . . 73
Cream, Bavarian. . . . . . . . . . . . . . . 64 Maple Ice Cream. . . . . . . . . . . . . . . . 74.
5. and Nut Torte. . . . . . . . . . . . 66 Nº. ºarfait. . . . . . . . . . . . . . . . . . #
ate Taipoca. . . . . . . . . . . . . . . . . . 65 aple IVIOUSSe. . . . . . . . . . . . . . . . . .
Dresden Crumbs. . . . . . . . . . . . . . . . 64 Marshmallow Tortoni. . . . . . . . . . . 74.
§ Cream . . . . . . . . . . . . . . . . . . . . 65 Mººn w Mousse #
tine, Cream. . . . . . . . . . . . . . . . 62 arSnInal IOW. IVIOUISSe . . . . . . . . . . .
jº." 67 Nesselrode Pudding. . . . . . . . . . . . . 75
Orange Pudding. . . . . . . . . . . . . . . . 66 Nº. Ice Cream. . . . . . . . . . 73
Peach Cream. . . . . . . . . . . . . . . . . . 62, 66 ut, Mousse. . . . . . . . . . . . . . . . . . . . 77
Hºpi. - - - - - - - - - - - - - 65 Peach Ice. . . . . . . . . . . . . . . . . . . . . . 75
Pineapple Jelly. . . . . . . . . . . . . . . . . 62 Pineapple Sherbet. . . . . . . . . . . . . . 75
Prune Whip . . . . . . . . . . . . . . . . . . . . 66 §º. Currant Sherbet. . . . . . .
Pumpkin Custard. . . . . . . . . . . . . . . 62 tanley Cream. . . . . . . . . . . . . . . . .
Sham Torte. . . . . . . . . . . . . . . . . . . . 64 Strawberry Ice Cream. . . . . . . . . . . 74
Tapioca *..., - - - - - - - - - - - - - - - - - 63 Strawberry Mousse. . . . . . . . . . . . . 77
Cream Tapiocapudding. . . . . . . . . . 64 Sultana Roll. . . . . . . . . . . . . . . . . . . 74
Tapioca Pudding. . . . . . . . . . . . . . . 66 Sauce, Chocolate. . . . . . . . . . . . . . . . 78
Fruit Tapioca. . . . . . . . . . . . . . . . . . 64 Sauce, Hot Chocolate, for IceCream 78
Trilby Cream. . . . . . . . . . . . . . . . . . 65 Sauce, Fudge. . . . . . . . . . . . . . . . . . . 78
“Three of a Kind” . . . . . . . . . . . . . . 75
PIES CAKES
Apple and Orange Pie. . . . . . . . . . . 69 Angle Cak 7
Bramberries. . . . . . . . . . . . . . . . . . . . 72 A gº." Egg. . . . . . . . . . 9
Banberry Tarts. . . . . . . . . . . . . . . . . 72 Angel's Food Cake 86
É.º. Tarts. . . . . . . . . . . . . ; flºº." -------------- *:
... ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' aCK Derry Cake. . . . . . . . . . . . . . . . .
Cranberry Pie. . . . . . . . . . . . . . . . . Blueberry Cake. . . . . . . . . . . . . . . . . 93
Cranberry and Raisin Pie. . . . . . . 70-71 Bramberries. . . . . . . . . . . . . . . . . . . .
Cream Pie. . . . . . . . . . . . . . . . . . . . . 71–72 Bread Cake. . . . . . . . . . . . . . . . . . . . 84
Custard Pie - - - - - - - - - - - - - - - - - - - - 71 Brown Sugar Cake -------------- 93
Date Pie. . . . . . . . . . . . . . . . . . . . . . 68–69 Brownies - - - - - - - - - - - - - - - - - - - - - - 95
Jessie Pies or French Pastry. . . . . . 71 Caramel Cake. . . . . . . . . . . . . . . . . . 80
Lemon Pie. . . . . . . . . . . . . . . . . . . . 69–70 Chocolate Cake. . . . . . . . . . . . . 87–88–89
Mince Meat. . . . .... " ' ' ' ' ' ' ' ' ' ' ' ' ' ' 71 Chocolate Cream Cake. . . . . . . . . . 88
}. One Pie. . . . . . . . . . . . . . § §. }ºCake. . . . . . . . . . 88–89
- le. . . . . . . . . . . . . . . . . . . . . . Ocolate ake. . . . . . . . . . . . 87
Piecrust - - - - - - - - - .' ' ' ' ' ' ' ' ' ' ' ' ' 70–71 Loaf Chocolate Cake - - - - - - - - - - - - 90
Piecrust for One Pie. . . . . . . . . . . . . 70 Chocolate Loaf, Poor Man's. . . . . . 90
Mary's Pumpkin Pie. . . . . . . . . . . . 98 Chocolate Cake, Sour Milk. . . . . . 90
§ §jing. . . . . . . . . . . . . §. §. -- - - - - - - - - - - - - - - - º:
umpkin Pie I'lling. . . . . . . . . . . . . OCOanut Cakes. . . . . . . . . . . . . . . .
Raisin Pie. . . . . . . . . . . . . . . . . . . . . . 70 Cocoanut Dainties. . . . . . . . . . . . . . 95
Tomato Mince Meat, Green. . . . . 72 Cocoanut Macaroons... . . . . . . . . .
Coffee Cake. . . . . . . . . . ---------- 82
ICE CREAM AND MOUSSES Cornstarch Cake. . . . . . . . . . . . . . . 88–93
Angel Parfait. . . . . . . . . . . . . . . . . . . 75 Crispettes. . . . . . . . . . . . . . . . . . . . . . 97
Cream Cake. . . . . . . . . . . . . . . . . . . . 85

Index
- Page
Cup Cakes. . . . . . . . . . . . . . . . . . . . . 96
Custard Filling for Cake. . . . . . . . . 91
Drop Cakes. . . . . . . . . . . . . * - - - - - - 95
Egg Cake, One. . . . . . . . . . . . . . . . 79–81
Economy Cake. . . . . . . . . . . . . . . . . 87
Fig Cake, Hot. . . . . . . . . . . . . . . . . . 92
French Cake. . . . . . . . . . . . . . . . . . . 83
Fruit Cake. . . . . . . . . . . . . . . . . . . . 82–83
Fruit Cake, Raised. . . . . . . . . . . . . . 82
Fudge Cake. . . . . . . . . . . . . . . . . . . 84–89
French Layer Cake. . . . . . . . . . . . . . 92
Gingerbread. . . . . . . . . . . . . . . . . . . . 100
Gingerbread, Soft. . . . . . . . . . . . . . 96–99
Ginger Drop Cake. . . . . . . . . . . . . . 81
Gold Cake. . . . . . . . . . . . . . . . . . . . 85–91
Huckleberry Cake. . . . . . . . . . . . . . . 79
Huckleberry Cakes. . . . . . . . . . . . . . 95.
Imperial or White Fruit Cake. . . . . 81
Jam Cake. . . . . . . . . . . . . . . . . . . . . . 97
Japanese Tea Room Cake. . . . . . . . 93
Lady Cake. . . . . . . . . . . . . . . . . . . . . 80
Layer Cake. . . . . . . . . . . ---------- 94.
Lightning Cake. . . . . . . . . . . . . . . . . 81
Loaf or Layer Cake. . . . . . . . . . . . . 94.
Marguerites. . . . . . . . . . . . . . . . . .98–100
Maple Cream Cakes. . . . . . . . . . . ... 80
Maple Drop Cakes. . . . . . . . . . . . . . 96
Macaroons, Oatmeal. . . . . . . . . . . . 100
Macaroons, Nut. . . . . . . . . . . . . . . 98–99
Macaroons, Cocoanut. . . . . . . . . . . 110
Marshmallow Wafers. . . . . . . . . . . . 95
Marble Cake. . . . . . . . . . . . . . . . . . . 91
Meringues. . . . . . . . . . . . . . . . . . . . . 98
Milk Cake, Hot. . . . . . . . . . . . . . . . . 98
Milk Cake, Sour. . . . . . . . . . . . . . . .
Mocha Cake. . . . . . . . . . . . . . . . . . 79–97
Molasses Cake. . . . . . . . . . . . . . . . 84–85
Molasses Cup Cakes. . . . . . . . . . . . . 95
Newport Cake. . . . . . . . . . . . . . . . . . 80
Nutmeg Cakes. . . . . . . . . . . . . . . . . 99
Nut Cake. . . . . . . . . . -- - - - - - - - - - - 91–93
Nut Wafers. . . . . . . . . . . . . . . . . . . . 99
Oatmeal Drops. . . . . . . . . . . . . . . . . 99
Patty-Cakes. . . . . . . . . . . . . . . . . . . . 89
Popcorn Dainties. . . . . . . . . . . . . . . 97
Pork Cake. . . . . . . . . . . . . . . . . . . . . 83
Pound Cake, Old Fashioned. . . . . . 84
Raisin Cake. . . . . . . . . . . . . . . . . . . . 79
“Rocks” (Drop Cakes). . . . . . . . . . 96
Rosettes. . . . . . . . . . . . . . . . . . . . . . . 100
Scotch Cake. . . . . . . . . . . . . . . . . . . . 84.
Scotch Fancies. . . . . . . . . . . . . . . . . . 96
Scripture Cake. . . . . . . . . . . . . . . . . 81
Spice Cake. . . . . . . . . . . . . . . . . . . . . 90
Sponge Cake. . . . . . . . . . . . 85–86–87–90
Sponge Cake, Potato Flour. . . . . . . 85
Sponge Cake, Improved. . . . . . . . . . 86
Sponge Cake, Hot Water. . . . . . . . . 86
Sponge Cake. . . . . . . . . . . . . . . . . . . 86
Sour Cream Cup Cakes. . . . . . . . . . 99
Sour Milk Cake. . . . . . . . . . . . . . . . . 82.
Sunshine Cake. . . . . . . . . . . . . . . . . 84–92
Page
Tilden Loaf Cake. . . . . . . . . . . . . . . 92
Values (Simple Cake). . . . . . . . . . . . 79
Walnut Loaf. . . . . . . . . . . . . . . . . . . 83
Walnut Wafers. . . . . . . . . . . . . . . . . 99
Washington Pie. . . . . . . . . . .. . . . . 83
White Cake. . . . . . . . . . . . . . - - - - - 90–91
White Cake. . . . . . . . . . . . . . . . . . . 92–94.
Excellent White Cake. . . . . . . . . . . 94.
Wine Drops. . . . . . . . . . . . . . . . . . . . 96
FROSTINGS
Boiled Frosting. . . . . . . . . . . . . . . . . 101
Cake Frosting. . . . . . . . . . . . . . . . . . 102
Cake Filling. . . . . . . . . . . . . . . . . . . . 102
Caramel Frosting. . . . . . . . . . . . . . . 102
Chocolate Cake Filling. . . . . . . . . . . 101
Chocolate Filling . . . . . . . . . . . . . . . 103
Chocolate Filling for Layer Cake. 103
Chocolate Frosting, Boiled. . . . . . . 102
Cocoa Frosting. . . . . . . . . . . . . . . . . 103
Filling for Layer Cake. . . . . . . . . . . 102
Frosting. . . . . . . . . . . . . . . . . . . . . 98–101
Fudge Frosting or Filling. . . . . . . . . 103
Icing Without Egg. . . . . . . . . . . . . . 101
Mocha Cake Frosting. . . . . . . . . 101–102
Mocha Frosting. . . . . . . . . . . . . 101–102
Orange Frosting. . . . . . . . . . . . . . . . 10||
Strawberry Frosting. . . . . . . . . . . . . 101
White Icing. . . . . . . . . . . . . . . . . . . . 98
º COOKIES
Almond Jumbles. . . . . . . . . . . . . . . . 105
Brownies. . . . . . . . . . . . . . . . . . . . . . 111
Buttermilk Cookies. . . . . . . . . . . . . 109
Chocolate Brownies. . . . . . . . . . . . . 106
Chocolate Cookies. . . . . . . . . . . . . . 110
Chocolate Jumbles. . . . . . . . . . . . . . 104.
Chocolate Nut Cookies. . . . . . . . . . 109
Cocoanut Macaroons. . . . . . . . . . . . 110
Currant Cookies. . . . . . . . . . . .. . . . 109
Drop Cookies. . . . . . . . . . . . . . . . . . 107
Drop Cookies with Sour Cream. 105
Friedcakes. . . . . . . . . . . . . . . . . . 110–111
Good Friedcakes. . . . . . . . . . . . . . . . III
Fruit Cookies. . . . . . . . . . . . . . . 108–109
Ginger Cookies. . . . . . . . . . . . . . . . . 104.
Ginger Cookies, Soft. . . . . . . . . . . . 105
Ginger Snaps. . . . . . . . . . . . . . . . . . . 110
Graham Cookies. . . . . . . . . . . . . . . . 109
Hermits. . . . . . . . . . . . . . . . . . . . . . . 105
Hungarian Half Moons. . . . . . . . . . 104
Jumbles. . . . . . . . . . . . . . . . . . . . . . . 106
Kiss Cookies. . . . . . . . . . . . . . . . . . . 109
Lemon Cookies. . . . . . . . . . . . . . . . . 105
Lemon Drops. . . . . . . . . . . . . . . . . . . 104.
Molasses Cookies. . . . . . . . . . .... 107–108
Molasses Drop Cookies. . . . . . . . . . 107
Molasses Cookies (Dropped). . . . . 108
Molasses Cookies, Old fashioned... 107
Molasses Cookies, Reliable. . . . . . . 106
Nutmeg Cookies. . . . . . . . . . . . . . . . 110

Page
Nut Wafers. . . . . . . . . . . . . . . . . . . . 110
Raised Doughnuts. . . . . . . . . . . . . . III
Rocks. . . . . . . . . . . . . . . . . . . . . . . . . 107
Sour Cream Cookies. . . . . . . . . . . . . 104.
Sugar Cookies. . . . . . . . . . . . . . . . . . 106
Vanilla Jumbles. . . . . . . . . . . . . . . . 106
Vanilla Wafers. . . . . . . . . . . . . . . . . 108
BREAD, MUFFINS, ETC.
Baking Powder Biscuits. . . . . . . 116–117
Biscuits. . . . . . . . . . . . . . . . . . . . . . . . 120
Biscuits Dandy. . . . . . . . . . . . . . . . . 117
Cheese Biscuits. . . . . . . . . . . . . . . . .
Sour Cream Biscuits. . . . . . . . . . . . . 117
Bread Without Kneading. . . . . . . . 112
Boston Brown Bread . . . . . . . . . . . . 112
Graham Bread. . . . . . . . . . . . . . . 112–113
Graham Bread, Raised. . . . . . . . . . . 112
Graham Bread, Steamed. . . . . . . . . 112
Indian Bread, Steamed . . . . . . . . . . 113
Nut Bread. . . . . . . . . . . . . . . . . . 112–113
Rice Bread. . . . . . . . . . . . . . . . . . . . . 118
Coffee Cake for Breakfast. . . . . . . . 117
Dutch Apple Cake. . . . . . . . . . . . . . 117
Eggless Johnny Cake. . . . . . . . . . . . 114.
Johnny Cake. . . . . . . . ------------ 115
Bran Gems No. 1 . . . . . . . . . . . . . . . 115
Bran Gems No. 2. . . . . . . . . . . . . . . 115
Bran Gems. . . . . . . . . . . . . . . . . . . . . 115
Graham Gems. . . . . . . . . . . . . . . . . . 116
Green Corn Gems. . . . . . . . . . . . * 116
Corn Muffins or Bread. . . . . . . . . . . 118
Date Muffins. . . . . . . . . . . . . . . . . . . 119
Delicate Muffins. . . . . . . . . . . . . . . . 113
Egg Muffins. . . . . . . . . . . . . . . . . 114–118
Muffins. . . . . . . . . . . . . . . . . 114–115–119
Muffins, Dandy. . . . . . . . . . . . . . . . . 119
Buckwheat Pancakes. . . . . . . . . . . . 119
Corn Meal Pancakes. . . . . . . . . . . . . 120
Corn Pancakes. . . . . . . . . . . . . . . . . 117
Sour Milk Pancakes. . . . . . . . . . . . . 120
Wheat Pancakes. . . . . . . . . . . . . . . . 120
Popovers. . . . . . . . . . . . . . . . . . . 115–116
Clifton Gluten Rolls. . . . . . . . . . . . . 115.
Parker House Rolls. . . . . . . . . . . . . 114
Sandwich Filling. . . . . . . . . . . . . . . . 121
Corn Slappers. . . . . . . . . . . . . . . . . . 119
Waffles. . . . . . . . . . . . . . . . . . . .. . . . .118
BEVERAGES
Cinnamon Cocoa (Iced). . . . . . . . . . 121
Creamy Cocoa. . . . . . . . . . . . . . . . . . 122
Coffee, Good French Blend. . . . . . . 122
Fruit Punch. . . . . . . . . . . . . . . . 121
Grape Juice. . . . . . . . . . . . . . . . . . . . 121
Mint Cup. . . . . . . . . . . . . . . . . . . . . . 122
CANDIES
Delicious Brown Sugar Candy. . . . 125
Butter Scotch. . . . . . . . . . . . . . . . . . 123
Caramels, Chocolate. . . . . . . . . . . . 123
Divinity Candy. . . . . . . . . . . . . . . . . 124
Page
Fudge. . . . . . . . . . . . . . . . . . . . . . . . . 125
Fudge, Brown Sugar. . . . . . . . . . . . 123
Fudge, Karo. . . . . . . . . . . . . . . . . . . 124
Molasses Candy. . . . . . . . . . . . . . . . 125
Molasses Candy, Old-fashioned. . . 125
Peanut Candy. . . . . .- - - - - - - - - - - - - 125
Pecan Candy. . . . . . . . . . . . . . . . . . . 128
Pralines. . . . . . . . . . . . . . . . . . . . . . . 124
Sea Foam . . . . . . . . . . . . . . . . . . . . . . 123
Turkish Delight. . . . . . . . . . . . . 124–125
Two-Four-Six. . . . . . . . . . . . . . . . . . 123
2-4-6 Candy. . . . . . . . . . . . . . . . . . . . 123
MARMALADES
Amber Marmalade. . . . . . . . . . . . . . 126
Apple Jelly. . . . . . . . . . . . . . . . . . . . . 131
Cherry Conserve. . . . . . . . . . . . . . . . 130
Cherry Relish. . . . . . . . . . . . . . . . . . 127
Cherries Pickled. . . . . . . . . . . . . . . . 129
Chutney. . . . . . . . . . . . . . . . . . . . . . . 129
Crab Apples, Spiced. . . . . . . . . . . . . 127
Currants, Spiced. . . . . . . . . . . . . . . . 129
Currant Jelly. . . . . . . . . . . . . . . . 130–131
Currant Jumble. . . . . . . . . . . . . . . . 130
Currant Relish. . . . . . . . . . . . . . . . . 131
Gooseberries, Spiced. . . . . . . . . . . . . 127
Grape Conserve. . . . . . . . . . . . . . 127–128
Grape Jelly, Spiced. . . . . . . . . . . . . ... 127
Jelly. . . . . . . . . . . . . . . . . . . . . . . . . . 131
Mint Jelly. . . . . . . . . . . . . . . . . . . . . 132
Mustard, Cooked. . . . . . . . . . . . . . . 129
Orange Marmalade. . . . . . . . . . . . . . 126
Pear Marmalade. . . . . . . . . . . . . . . . 129
Ginger Pear Marmalade. . . . . . . . . 130
Peaches and Pears Pickled. . . . . . . . 127
Pear Conserve. . . . . . . . . . . . . . . . . . 128
Pepper Relish. . . . . . . . . . . . . . . . . . 130
Plum Conserve. . . . . . . . . . . . . . . . . 128
Quamguot Marmalade. . . . . . . . . . . 132
Quince Honey. . . . . . . . . . . . . . . . . . 128
Strawberries, Sun-dried. . . . . . . . . . 126
Tomato Butter. . . . . . . . . . . . . . . . . 131
Tomato Conserve. . . . . . . . . . . . . . . 132
Tomatoes, Canned Whole. . . . . . . . 132
Tomatoes, Preserved Green. . . . . . 132
Tomatoes, Preserved. . . . . . . . . . . . 132
Tomato Marmalade. . . . . . . . . . . . . 130
Tomato Relish. . . . . . . . . . . . . . . . . 131
* PICKLES
Chili Sauce. . . . . . . . . . . . . . . . . . . . . 134
Chili Sauce. . . . . . . . . . . . . . . . . . 134–135
Chow-Chow. . . . . . . . . . . . . . . . . . . . 134
“Circle A” Pickles. . . . . . . . . . . . . . 133
Corn Pickles. . . . . . . . . . . . . . . . . . . 135
Corn Relish. . . . . . . . . . . . . . . . . . . . 135
Cucumber Catsup . . . . . . . . . . . . . . . 135
Cucumber Pickles (Uncooked). . . . 133
Cucumber Pickle. . . . . . . . . . . . . . . 133
Cucumber Pickle, Sliced. . . . . . . . . 135
Dill Pickles. . . . . . . . . . . . . . . . . . . . 133

Index
Page
Oil Pickles. . . . . . . . . . . . . . . . . . . . . 134
Sauerkraut, To Cook. . . . . . . . . . . . 135
Tomato Pickles, Green. . . . . . . . . . 134
HOUSEHOLD HINTS
Cinder in the Eye. . . . . . . . . . . . . . . 138
For a Sprained Ankle. . . . . . . . . . . . 137
Page
Liniment. . . . . . . . . . . . . . . . . . . . . . 138
Paste. . . . . . . . . . . . . . . . . ' ' ' ' ' ' ' ' ' 137
Remedy for Wasp or Bee Stings. . . 138
To Clean Silver . . . . . . . . . . . . . . . . . 137
To Clean Windows. . . . . . . . . . . . . . 138
To Drive a Nail. . . . . . . . . . . . . . . . . 137
To Peel Oranges. . . . . . . . . . . . . . . . 137
Use of Peach Leaves. . . . . . . . . . . . . 138
PRINTED BY KARL S. CHENEY, syRACUSE, N. Y.





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