I HE COUNTRYSIDE MANUA! THINGS MOTHER USED TO MAKE LYDIA MARIA GWR?'^Y THINGS MOTHER USED TO MAKE THE MACMILLAN COMPANY HEW YORK BOSTON CHICAGO DALLAS ATLANTA SAN FRANCISCO MACMILLAN & CO., LIMITED LONDON BOMBAY CALCUTTA MELBOURNE THE MACMILLAN CO. OF CANADA, LTD. TORONTO THINGS MOTHER USED TO MAKE BT LYDIA MARIA GURNEY A COLLECTION OF OLD TIME RECIPES, SOME NEARLY ONE HUNDRED YEARS OLD AND NEVER PUBLISHED BEFORE flork THE MACMILLAN COMPANY 1913 AU rights reserved COPTKIOHT, 1912, BY THE SUBURBAN PRESS COPTBIGHT, 1913, BT THE MACMILLAN COMPANY Set up and eleotrotyped. Published December, 1913. INTRODUCTION The Things Mother Used To Make consist of old fashioned recipes, which have been for the most part handed down by word of mouth from one generation to another, extending over a period of nearly one hundred years. The author, a New England woman, has during her life tested out in her own kitchen the greater part of these recipes, which represent the best cookery of those times. This material was originally published in Suburban Life, where it obtained such recognition as seemed to warrant its preservation in book form. The original material has accordingly been amplified, and it is here presented as one of the volumes in the series of Countryside Manuals. FRANK A. ARNOLD NEW YORK September 15, 1913 M S05 AUTHOR'S FOREWORD Good food depends as largely upon the judgment of the cook, as upon the materials used. These recipes and Household Hints are written very plainly, for those who have had no experience, no practice and possibly have little judgment. They are very simple, not expensive, and if fol- lowed closely, will ensure success. It is the hope of the writer of this book that the young and inex- perienced housekeeper may find it a real help. L. M. GURNET. CONTENTS Breads PAGE Bannocks 1 Boston Brown Bread 1 Brown Bread (Baked) 2 Coffee Cakes 2 Corn Meal Gems 2 Cream of Tartar Biscuits 8 Crullers 3 Delicious Dip Toast ; 3 Doughnuts 4 Fried Bread 4 German Toast 4 Soft Gingerbread 5 Huckleberry Cake 5 Quick Graham Bread 5 Graham Bread (Raised Over Night) 6 Graham Muffins 6 Sour Milk Griddle Cakes 6 Sweet Milk Griddle Cakes 7 Jenny Lind Tea Cake 7 Real Johnny Cake 8 New England Buns 8 Nut Bread 9 Oatmeal Bread 9 Parker House Rolls 10 Popovers 10 Rye Muffins 11 Breakfast Sally Lunn 11 xii CONTENTS PAGE Dumplings 85 New England Boiled Dinner 86 Brunswick Stew 36 How to Corn Beef 37 Corned Beef Hash 37 Breaded Pork Chops 38 Potted Beef 38 A Fine Way to Cook Veal 38 Veal Patties 39 Miscellaneous Boston Baked Beans 40 A Breakfast Dish 40 Cracker Tea for Invalids 40 Crust Coffee 41 Grape Juice 41 Mince Meat 42 Home-Made Potato Yeast 42 Pickles Pickled Cauliflower 43 Green Chopped Pickle, No. 1 43 Green Chopped Pickle, No. 2 44 Chili Sauce, No. 1 44 Chili Sauce, No. 2 45 Chili Sauce, No. 3 45 Chow Chow, No. 1 46 Chow Chow, No. 2 46 Cold Catsup 47 Cora Relish 47 Home-Made Cucumber Pickles 47 Quickly Made Cucumber Pickle 48 MizedPicklea.. 48 CONTENTS xiii PAGE Piccalilli, No. 1 49 Piccalilli, No. 2 49 Piccalilli, No. 3 50 Tomato Catsup, No. 1 50 Tomato Catsup, No, 2 51 Pickled Watermelon Rind 51 Pies Rich Pie Crust 52 Pork Apple Pie 52 Chocolate Custard Pie 52 Cocoanut Pie 53 Cranberry Pie 53 Cream Pie 54 Old-Time Custard Pie 54 Frosted Lemon Pie 54 Mock Mince Pie 55 Pumpkin Pie, No. 1 ' 55 Pumpkin Pie, No. 2 56 Rhubarb Pie 56 Rolley Polys 56 Squash Pie 57 Cream Washington Pies 57 Cream for Filling 58 Preserves Crab Apple Jelly 59 California Jam 59 Canned Cherries 59 Cherry Conserve 60 Preserved Citron 60 Currant Jelly 61 Spiced Currants 61 xiv CONTENTS PAGE Cranberry Jelly 61 Grape Conserve 62 Grape Marmalade 62 Grape Preserve 62 Orange Marmalade 63 Peach Marmalade 63 To Can Peaches 64 Pickled Peaches 64 Ginger Pears 65 Preserved Pears 65 -Way to Pickle Pears 66 To Preserve Pineapple 66 Quince Jelly 66 Quince Marmalade 67 Quince Sauce 67 Raspberry Jam, No. 1 67 Raspberry Jam, No. 2 68 To Keep Rhubarb Through the Whiter 68 Rhubarb Marmalade 68 Rhubarb Jam 69 Spiced Fruit 69 Puddings Bread Pudding 70 Steamed Chocolate Pudding 70 Graham Pudding 71 Hasty Pudding 71 Baked Indian Pudding 71 Orange Pudding 72 Plum Pudding 72 Queen's Pudding 73 Poor Man's Rice Pudding 73 Suet Pudding 74 Tapioca Cream 74 CONTENTS xv Sauces PAGE Chocolate Sauce 75 Cold Sauce 75 Cranberry Sauce 75 Cream Mustard 75 Egg Sauce, for Chocolate Pudding 76 Pudding Sauce 76 Salad Dressing 76 Sauce, for Graham Pudding 77 Soups Bean Porridge 78 Connecticut Clam Chowder 78 Massachusetts Clam Chowder 79 New England Fish Chowder 79 Lamb Broth 80 A Good Oyster Stew 80 Potato Soup 81 Vegetables Green Corn Fritters 82 Delicious Stuffed Baked Potatoes 82 Creamed Potatoes 82 Scalloped Potatoes 83 Baked Tomatoes 83 Fried Tomatoes 83 APPENDIX: HOUSEHOLD HINTS 87 THINGS MOTHER USED TO MAKE THINGS MOTHER USED TO MAKE BREADS Bannocks 1 Cupful of Thick Sour 2 Cupfuls of Flour Milk Yz Cupful of Indian Meal 3/2 Cupful of Sugar 1 Teaspoonful of Soda 1 Egg A pinch of Salt Make the mixture stiff enough to drop from a spoon. Drop mixture, size of a walnut, into boiling fat. Serve warm, with maple syrup. Boston Brown Bread 1 Cupful of Rye Meal 1 Cupful of Sour Milk 1 Cupful of Graham 1 Cupful of Molasses Meal 1 Teaspoonful of Salt 1 Cupful of Indian Meal 1 Heaping Teaspoonful 1 Cupful of Sweet Milk of Soda Stir the meals and salt together. Beat the soda into the molasses until it foams; add sour milk, mix all together and pour into a tin pail which has been well greased, if you have no brown-bread steamer. 1 8 THINGS MOTHER USED TO MAKE Set tjtte pail into a kettle of boiling water and steam three or, four hours, keeping it tightly covered. ^::*'X>sU "I;..: A ,- : Brown Bread (Baked) 1 Cupful of Indian Meal 1 Cupful of Molasses 1 Cupful of Rye Meal (scant) Yz Cupful of Flour 1 Cupful of Milk or Water 1 Teaspoonful of Soda Put the meals and flour together. Stir soda into molasses until it foams. Add salt and milk or water. Mix all together. Bake in a tin pail with cover on for two and a half hours. Coffee Cakes When your dough for yeast bread is risen light and fluffy, cut off small pieces and roll as big as your finger, four inches long. Fold and twist to two inches long and fry in deep fat. Serve hot with coffee. Corn Meal Gems 2 Cupfuls of Flour 1 Teaspoonful of Baking 1 Cupful of Corn Meal Soda (bolted is best) 1 Egg 2 Cupfuls of Milk y^ Cupful of Sugar 2 Teaspoonfuls of Cream % Teaspoonful of Salt of Tartar Stir the flour and meal together, adding cream of tartar, soda, salt and sugar. Beat the egg, add the THINGS MOTHER USED TO MAKE 3 milk to it, and stir into the other ingredients. Bake in a gem-pan twenty minutes. Cream of Tartar Biscuits 1 Pint of Flour 1 Teaspoonful of Soda 2 Teaspoonfuls of Cream J^ Teaspoonful of Salt of Tartar 1 Tablespoonf ul of Lard Stir cream of tartar, soda, salt and lard into the flour; mix with milk or water, handling as little as possible. Roll and cut into rounds. Baking-powder can be used in place of soda and cream of tartar. Crullers Use the recipe for doughnuts, adding one egg and a little more butter. Roll a small piece of the dough to the size of your finger, and eight inches long, double it, and twist the two rolls together. Fry in boiling fat. Delicious Dip Toast Cut slices of bread, one-half inch thick; toast each side to a delicate brown. Dip these into hot, salted milk, letting them remain until soft. Lay them on a platter and spread a little butter over each slice. Take one quart of milk more or less according to size of family; heat in a double boiler, salt to taste. Wet two tablespoonfuls of flour with a little water; stir until smooth, and pour into the milk when boil- ing. Make this of the consistency of rich cream; add 4 THINGS MOTHER USED TO MAKE a piece of butter the size of a walnut, and pour over the toasted bread. Serve hot. Doughnuts 1 Egg 1 Teaspoonful of Soda 1 Cupful of Milk Piece of Butter the Size 1 and 1 /3 Cupfuls of of a Walnut Sugar 1 /4 Teaspoonful of Cinna- 2 Teaspoonf uls of Cream mon or Nutmeg of Tartar Salt, and Flour enough to roll soft Beat the egg and sugar together and add the milk and butter. Stir the soda and cream of tartar into the flour, dry; mix all together, with the flour and salt. Cut into rings and fry in deep fat. Lay them on brown paper when you take them from the fat. Fried Bread After frying pork or bacon, put into the fat slices of stale bread. As it fries, pour over each slice a little milk or water and salt to taste, turn and fry on the opposite side. This is a very appetizing dish. German Toast 1 Cupful of Milk Pinch of Salt 1 Egg 4 or 5 Slices of Bread Beat together one egg, one cupful of milk, and a little salt. Dip slices of stale bread into this mixture, THINGS MOTHER USED TO MAKE 5 and fry on a griddle in butter or pork fat. Serve hot with butter and maple syrup. Soft Gingerbread 1 Cupful of Molasses 1 Teaspoonful of Ginger 1 Cupful of Sour Milk 1 Teaspoonful of Soda Yl Cupful of Butter or J^ Teaspoonful of Salt Lard Stir the soda into the molasses until it foams, add sour milk, ginger, salt and melted butter. Last of all, add flour enough for quite a stiff batter, and bake. This makes one sheet. Huckleberry Cake Pick over and wash and flour well one cupful of fresh huckleberries. Add these to the batter for soft gingerbread. Serve hot, with butter. Quick Graham Bread 1 Pint of Graham Meal 1 Teaspoonful of Soda 1/2 Cupful of Molasses 1 Teaspoonful of Salt 1 Cupful of Sour Milk Stir soda into the molasses, add sour milk and salt; add all to the meal, beating well. Sweet milk will do with a little less soda. Bake thirty minutes, or according to heat of the oven. A moderate oven is best. 6 THINGS MOTHER USED TO MAKE Graham Bread (raised over night) 3 Cupfuls of Flour 1 Tablespoonful of Lard 3 Cupfuls of Graham 1 Teaspoonful of Salt Meal 1 Yeast Cake 3 Tablespoonfuls of Sugar Mix flour and meal together and rub in lard, sugar and salt. Add yeast cake which has been dissolved in one-half cup of cold water. Mix with warm water at night. Set in a warm place to rise. In the morn- ing stir and let rise to twice its bulk. Knead and put in baking pans. Raise again and bake forty-five minutes. Graham Muffins 1 Pint of Graham Flour J^ Pint of White Flour J^ Cupful of Molasses 1 Teaspoonful of Soda 1 Teaspoonful of Salt Put the salt into the flour and soda into the molasses. Stir all together and mix with milk or water. Drop into muffin tins and bake twenty minutes. Sour Milk Griddle Cakes 2 Cupfuls of Sour Milk 1 Teaspoonful of Salt 2 Teaspoonfuls of Soda Stir the soda and salt into the milk and add flour enough to make thin batter. Fry on a well-greased THINGS MOTHER USED TO MAKE 7 griddle. One spoonful for each cake. Serve hot with butter and maple syrup. Sweet Milk Griddle Cakes 1 Egg 1 Level Teaspoonful of 1 Pint of Sweet Milk Soda 2 Level Teaspoonf uls of Pinch of Salt Cream of Tartar Flour enough for thin bat- ter Mix soda and cream of tartar with flour. Beat the egg, add milk and stir into flour. Fry in small cakes on a griddle. Jenny Lind Tea Cake 3 Cupfuls of Flour 1 Tablespoonful of Melt- % Cupful of Sugar ed Butter 1 Egg 2 Teaspoonfuls of Cream 1 Teaspoonful of Soda of Tartar Stir salt, soda and cream of tartar into the dry flour. Beat the egg, add sugar and butter, stir into the flour and mix with enough milk to make batter as thick as a cake. Bake in a moderate oven. To be eaten hot with butter. 8 THINGS MOTHER USED TO MAKE Real Johnny Cake 2 Cupfuls of Flour 1 Teaspoonful of Cream 1 Cupful of Yellow Meal of Tartar 4 Tablespoonfuls of Sugar J^ Teaspoonful of Soda 1 Teaspoonful of Salt or, 2 Teaspoonf uls of Baking- powder Add enough milk or water to make a thin batter, and bake. New England Buns 1 Cupful of Milk % Teaspoonful of Soda 1 and 1 /3 Cupfuls of % Teaspoonful of Salt Sugar 1 Yeast Cake 2 /3 Cupful of Butter or Flour enough for Soft Lard Dough 1 /2 Cupful of Currants 1 Teaspoonful of Extract of Lemon Dissolve the yeast in a half-cupful of cold water. Scald the milk and, when nearly cold, add the yeast, half the sugar, and flour enough to make a thin batter; let it rise to twice its bulk. When light and foamy, add the rest of the ingredients; sprinkle a little flour over the currants, stir the soda into the flour, using flour enough to make stiff dough. Set again, then roll, cut with a cooky-cutter, about an inch thick, and let rise again. Bake in a moderate THINGS MOTHER USED TO MAKE 9 oven twenty-five minutes. Mix in the morning, if wanted for the evening meal. When done, brush over the top, while warm, with equal parts of milk and molasses. Nut Bread Cupfuls of Flour 1 Egg 3 Teaspoonfuls of Baking- 1 Cupful of Milk powder J4 Cupful of English Wal- J4 Teaspoonful of Salt nut Meats, chopped J/2 Cupful of Sugar fine Beat egg and sugar together, then add milk and salt. Sift the baking-powder into the dry flour, and put all the ingredients together. Add the nuts last, covering with a little flour, to prevent falling, and bake in a moderate oven one hour. Oatmeal Bread 2 Cupfuls of Rolled Oats % Cupful of Molasses 3^ Cupfuls of Boiling 1 Yeast Cake Water Pinch of Salt Let the rolled oats and boiling water stand until cool, then add the molasses, salt, and yeast cake which has been dissolved in cold water. Stir in flour enough to make a stiff dough. Let it rise over night. In the morning, stir it down and let it rise again. Mold into loaves and let rise again. Bake forty-five minutes in a moderate oven. This will make three small loaves. 10 THINGS MOTHER USED TO MAKE Parker House Rolls 1 Quart of Flour 1 Teaspoonf ul of Salt 1 Tablespoonful of Lard J^ Pint of Milk 3 Tablespoonfuls of 1 Yeast Cake Sugar Scald the milk. When nearly cold add the yeast cake which has been dissolved in one-half cup of cold water. Rub into the flour, the lard, sugar and salt. Stir all together with a knife and knead. Let rise to twice its bulk and knead. Let rise again and knead. Roll half an inch thick, cut into rounds, spread with butter and double over. Rise again, bake twenty minutes in a hot oven. Mix at ten o'clock in the morning if wanted for supper, a little earlier in cold weather. Popovers 1 Egg 1 Cupful of Flour 1 Cupful of Milk Beat the egg, and stir flour and milk in slowly, a little flour, then a little milk. Salt a little. This will make a very thin batter. Drop into well- buttered muffin pan, bake in a very hot oven and serve with hot sauce for a pudding, or eat with butter. THINGS MOTHER USED TO MAKE 11 Rye Muffins 2 Cupfuls of Flour 1 Teaspoonful of Salt 1 Cupful of Rye Meal l / 3 Cupful of Yeast or 3 Tablespoonfuls of 1 Yeast Cake dissolved Sugar in Water Mix with warm water at night. In the morning add one-quarter teaspoonful of soda, dissolved in two tablespoonfuls of boiling water; stir well. Bake in a gem-pan for twenty or thirty minutes. Breakfast Sally Lunn 1 Egg 2 Teacupf uls of Milk 1 Quart of Flour 2 Teaspoonfuls of Cream Piece of Butter the size of Tartar of an Egg 1 Teaspoonful of Soda 4 Tablespoonfuls of Sugar A little Salt Mix salt, sugar, cream of tartar and soda, with the flour. Beat the egg, stir into it the melted butter and milk. Stir all together and bake in a muffin pan, fifteen or twenty minutes. Sour Milk Biscuits 1 Pint of Flour 1 Teaspoonful of Salt 1 Teaspoonful of Lard 1 Cupful of Sour Milk 1 Teaspoonful of Soda Put lard and salt into the flour and soda with the 12 THINGS MOTHER USED TO MAKE sour milk. Mix together, roll thin and cut into rounds. Bake twenty minutes. Spider Cake 2 Cupfuls of Bread Flour 1 Teaspoonful of Soda l / 3 Cupful of Lard 1 Teaspoonful of Salt 2 Teaspoonfuls of Cream of Tartar Put the soda, salt and cream of tartar into the dry flour. Rub in the lard and mix with water into a soft dough. Roll to the size of the spider or griddle. When the spider is hot and well greased with lard, lay on the cake and cover. Bake ten minutes on one side, then ten on the other. This can be made quickly without waiting for the oven to heat. Serve hot with butter. White Bread 3 Cupfuls of Flour 1 Pinch of Salt 3 Teaspoonfuls of Sugar % Yeast Cake 1 Teaspoonful of Lard Rub sugar, salt and lard into the flour. Dis- solve the yeast in half a cupful of cold water. Put all together and mix to a stiff dough with milk or water, at night. In the morning, push it down and let rise again. Then knead and place in a pan. Let it rise to twice its bulk and bake thirty minutes. CAKES Filled Cookies 1 Cupful of Sugar 2 Teaspoonfuls of Cream y% Cupful of Butter or of Tartar Lard 1 Teaspoonf ul of Soda 1 Cupful of Milk 1 Tablespoonf ul of Vanilla 3y 2 Cupfuls of Flour Roll thin and cut with a cooky-cutter. Filling for Cookies 1 Cupful of Chopped H Cupful of Water Raisins 1 Teaspoonful of Flour y^ Cupful of Sugar Cook this until thick, being careful not to burn it. Place cookies in a well-buttered pan, spread on a teaspoonful of the filling and cover with another cooky. Bake in a moderate oven. Sugar Cookies 1 Cupful of Sugar 2 Teaspoonfuls of Cream H Cupful of Butter of Tartar 2 Tablespoonfuls of 1 Teaspoonful of Soda Milk 1 Teaspoonful of Lemon 1 Egg Extract Flour enough to roll Beat the butter, sugar and egg together, add the 13 14 THINGS MOTHER USED TO MAKE milk, stir the cream of tartar and soda into the flour dry. Stir all together and roll. Cream Cake 2 Eggs 2 Cupfuls of Flour 1 Cupful of Cream 1 Teaspoonful of Soda (sour preferred) J^ Teaspoonful of Salt 1 Cupful of Sugar Flavor with Lemon Stir the soda into the cream; beat the eggs; add sugar, salt, flour and cream; last of all, the flavoring. Delicious Cake without Eggs 1 Cupful of Thick, Sour Pinch of Salt Milk 1 Teaspoonful of Soda 1 Cupful of Sugar 1 Teaspoonful of Cinna- }/% Cupful of Butter mon 2 Cupfuls of Flour Yz Teaspoonful each of 1 Cupful of Chopped Cloves and Nutmeg Raisins Stir the soda into the sour milk, add melted butter and sugar, salt and spices. Put the flour over the raisins and stir all together. This will make one loaf or twelve little cakes in gem-pans. Feather Cake 2 Cupfuls of Sugar J^ Teaspoonful of Soda 3 Eggs 3 Cupfuls of Flour Butter the size of an Egg Flavor with Almond 1 Teaspoonful of Cream Beat fifteen minutes of Tartar THINGS MOTHER USED TO MAKE 15 Cream together the butter and sugar. Add the well-beaten eggs, then the milk. Beat together. Put soda and cream of tartar into the flour, dry. Stir all together with the flavoring. This will make two small loaves. Old-time Gingersnaps 1 Cupful of Molasses 1 Teaspoonful of Soda }/2 Cupful of Butter or 1 Teaspoonful of Ginger Lard Boil the molasses five minutes. Remove from the fire, and add soda, butter and ginger. When cooled a little, stir in the flour until thick enough to roll, then roll thin as a postage-stamp. Cut with a cooky-cutter, and bake in a hot oven, being careful not to burn. Shut in a tin pail. These will keep for a long time. Gold Cake 1 Cupful of Sugar J^ Teaspoonful of Cream J^ Cupful of Butter of Tartar Yolks of 4 Eggs J4 Teaspoonful of Soda Whites of 1 Egg 1% Cupfuls of Flour }/2 Cupful of Milk Flavoring Cream butter and sugar together. Add the well- beaten eggs, milk, flavoring and flour into which the cream of tartar and soda have been stirred. Bake thirty minutes in a moderate oven. 16 THINGS MOTHER USED TO MAKE Hermits 1 Cupful of Sugar 1 Teaspoonful of Soda Yl Cupful of Molasses 1 Teaspoonful of Cinna- 2 /3 Cupful of Butter mon 2 Eggs 1 Teaspoonful of Nutmeg 1 Cupful of Raisins, J^ Teaspoonful of Cloves Chopped Fine Flour enough to roll 2 Tablespoonf uls of Milk Cream the butter and sugar together, beat the eggs, add to the butter and sugar, then stir in the molasses, milk and spices. Add the raisins which have been covered with flour, and, last of all, the flour into which the dry soda has been sifted. Roll thin and cut with cooky-cutter. Jumbles 2 Cupfuls of Sugar 2 Teaspoonfuls of Cream 1 Cupful of Butter of Tartar ]/2 Cupful of Milk 1 Teaspoonful of Lemon 2 Eggs Flour enough to roll 1 Teaspoonful of Soda Cream together the butter and sugar. Stir into the well-beaten egg. Add milk. Stir cream of tartar and soda into the flour, dry. Beat all together and flavor. Cut into rings and bake in a well- greased pan. THINGS MOTHER USED TO MAKE 17 Nut Cake 1 Cupful of Sugar 1 Teaspoonful of Cream Yz Cupful of Butter of Tartar Yz Cupful of Milk Yz Teaspoonful of Soda 2 Eggs 1 Cupful of Hickory Nut 2 Cupfuls of Flour Meats, or English Walnuts Cream the butter and sugar together, then add the well-beaten eggs and milk and put the soda and cream of tartar into the flour. Stir all together, adding nut meats, covered with flour, last. Oatmeal Cookies 2 Eggs 2 / 3 Cupful of Cocoanut 1 Cupful of Sugar J4 Teaspoonful of Salt 1 Yz Cupfuls of Oatmeal Yi Teaspoonful of Vanilla or Rolled Oats 2 Tablespoonfuls of But- ter Cream the butter and sugar together and add the well-beaten eggs. Add the remainder of the in- gredients and drop on a well-greased baking-pan. Bake in a moderate oven, from fifteen to twenty minutes. 18 THINGS MOTHER USED TO MAKE One, Two, Three, Four Cake 1 Cupful of Butter 2 / 3 Cupful of Milk 2 Cupfuls of Sugar 2 Teaspoonfuls of Cream 3 Cupfuls of Flour of Tartar 4 Eggs 1 Teaspoonful of Soda Cream the butter and sugar together and add the well-beaten eggs; beat all and add milk; beat again. Sift the cream of tartar and the soda into the flour; stir all together. Bake in a slow oven. This will make two loaves. Ribbon Cake 3 Eggs A little Salt and flavor, 2 Cupfuls of Sugar Lemon or Almond 2 /3 Cupful of Butter 1 Large Cupful of Raisins 1 Cupful of Milk Y Pound of Citron 3 Cupfuls of Flour 1 Teaspoonful of Cinna- 1 Teaspoonful of Cream mon and Cloves of Tartar A little Nutmeg 1 Tablespoonful of Molas- J/ Teaspoonful of Soda ses Cream the butter and sugar together, and add the well-beaten eggs and the milk. Mix the salt, soda and cream of tartar, with the flour. Stir all together. Put half of this mixture into two oblong pans. To the remainder add one tablespoonful of molasses, one large cupful of raisins, stoned and chopped, a THINGS MOTHER USED TO MAKE 19 quarter of a pound of citron sliced thin, one teaspoon- ful of cinnamon and cloves, a little nutmeg, and one tablespoonful of flour. Bake in two pans of the same size as used for the first half. Put the sheets together while warm, alternately, with jelly between. Roll Jelly Cake 4 Eggs }/% Teaspoonful of Soda 1 Cupful of Sugar Pinch of Salt 1 Cupful of Flour 1 Teaspoonful of Extract 1 Teaspoonful of Cream of Lemon of Tartar Beat together eggs and sugar, add salt and extract. Stir into the dry flour the soda and cream of tartar. Mix all together. Bake in a moderate oven, in a large pan, and turn out, when done, on a clean towel, which has been sprinkled with powdered sugar. Spread with jelly and roll while warm. Silver Cake 1 Cupful of Sugar Y 2 Cupful of Milk Va Cupful of Butter 1 Scant Teaspoonful of 2 Cupfuls of Flour Cream of Tartar Whites of 3 Eggs Y 2 Teaspoonful of Soda Almond Flavoring Cream together the butter and sugar, add milk and flavoring. Stir cream of tartar and soda into dry flour. Last of all add whites of eggs, beaten to a 20 THINGS MOTHER USED TO MAKE stiff froth. To make a very good cake, the butter and sugar should be creamed with the hand. Citron also makes it very nice. Sponge Cake, No. i 3 Eggs 1 l /2, Cupfuls of Flour \yat jsfeve/ :'jC^e child can remove mittens at any time without losing them and always know where they are. Teach a Child to Hang up his Own Coat and Hat Have some hooks, low down in the closet or kitchen where a child can reach them easily, to be used only by himself. To Keep your Own Umbrella Take a piece of narrow white tape, three or four inches long. With a glass pen, or a new clean steel one, and indelible ink, write your name upon it. Sew this to the inside of the umbrella. To Wash a White Silk Waist, or a Baby's Bonnet Use cold water and white soap. Hot water will turn white silk yellow. When Ironing Embroidery Place it right side down on a piece of soft flannel, ironing on the wrong side. If flannel is not at hand, try an old turkish towel. To Wash Small Pieces of Lace Put in a horse radish bottle and pour over them, strong soap suds, good and hot, and shake well. Let 102 APPENDIX 1 stand awhile and shake again. Rinse in clear, warm water, by shaking. Dry on a clean cloth in the sunshine. Never Throw away Sour Milk It is excellent for graham bread, gingerbread, brown bread, griddle cakes, and doughnuts, also biscuit. You can make a delicious cottage cheese of a very small quantity. Set the milk on the back of the stove, in an agate dish. Let stand until the whey separates from the curd. Strain through a cloth, squeezing the curd dry. Put in a little salt, a small piece of butter, and a little sage if desired. Press into balls and serve. Mark New Rubbers Take a pointed stick a wooden skewer from the butcher's is best dip it into ink and write the name, on the inside. Economical Hints Save small pieces of soap in the bathroom, by placing in a cup or small box, until you have a cupful. Add a little water and boil a few minutes; when nearly cool, press with the hands, and you have a new cake of soap. Do not throw away the white papers around cracker boxes. They are good to clean irons and APPENDIX 103 will save buying ironing wax. If irons are dirty put a good layer of salt on newspaper and rub the irons back and forth. Save even the coupons on your soap wrappers. You can get a silver thimble for your mending bag with them, if nothing more. Save your strong string, to wrap around packages going by parcel post. Also fold nicely for further use your clean wrapping papers. Make a bag of pretty cretonne, hang in the kitchen or cellar way, to keep the string and wrapping paper in. You will find it very convenient. Do not throw away small pieces of bread. Save them for plum pudding, queen's pudding, or dressing for fish or fowl. If broken into small pieces and browned in a hot oven, it is very nice to eat with soups. Or, dry well, roll fine and keep in a glass jar, to be used for breaded pork chops, croquettes, or oysters. To Mend Broken China Stir into a strong solution of gum arabic, plaster of Paris. Put this on each side of the china, holding together for a few minutes. Make it as thick as cream. To Clean Old Jewelry Wash in warm water containing a little am- monia. If very dirty rub with a brush. This is very good also for cleaning hair brushes and combs. 104 APPENDIX Dish Washing Made a Pleasure First of all, remove all refuse from the dishes. Place them near the sink, large plates at the bottom, then the smaller ones, then saucers. Have a large pan full of very hot water. Make a good soap suds by using a soap shaker. Wash the tumblers and all glassware first, and wipe at once. Use a handle dish cloth (which can be bought for five cents), for these, as the water will be too hot for the hands. Wash the silver next. Have a large pan, in which to place the clean dishes, cups and bowls first. When all are washed pour over them boiling or very hot water, and wipe quickly. Pans and kettles come last. Always have a cake of sand soap or a can of cleaning powder, for scouring the pie plates and bottoms of kettles. It is very little work to keep baking tins and kitchen utensils in good condition, if washed perfectly clean each time they are used. Wash the dish towels, at least once every day, and never use them for anything else. With clean hot water, clean towels, and plenty of soap dishwashing is made easy. If you live in New England, your sink will be in front of a window. Be sure and plant just out- side of this window nasturtiums, a bed of pansies, morning glories and for fall flowers, salvia. These bright blossoms will add to your pleasure while washing dishes. APPENDIX 105 A Space Saver If you are crowded for space in closet, kitchen or pantry buy a spiral spring, such as is used for sash curtains. Fasten the end pieces to the back of the door, and stretch the spring from end to end. You now have a fine place to hang towels, stockings or neckties, or if used in a pantry, to keep covers. Another Space Saver If you have no closet in your room, get a board, nine inches wide, and three or four feet long. Put it in the most convenient place in your room on two brackets. Stain it the color of your woodwork. Screw into the under side of the board, wardrobe hooks. Now get a pretty piece of cretonne or denim, hem top and bottom, and tack with brass headed tacks to the shelf, having it long enough to come to the floor, and around the ends of the board. Use the top for a book shelf or hats. If the Freshness of Eggs is Doubtful Break each one separately into a cup, before mixing together. Yolks and whites beaten sepa- rately, make a cake much lighter than when beaten together. 106 APPENDIX When Bread Cooks Too Quickly When your bread is browning on the outside, be- fore it is cooked inside, put a clean piece of brown paper over it. This will prevent scorching. To Remove the Odor of Onions Fill with cold water kettles and sauce pans in which they have been cooked adding a tablespoonful of bread soda and the same of ammonia. Let stand on the stove until it boils. Then wash in hot suds and rinse well. A pudding or bean pot, treated in this way, will wash easily. Wood ashes in the water will have the same effect. Never Leave a Glass of Water or Medicine, Un- covered in a Room This is very important. Water will absorb all the gases, with which a room is filled from the respiration of those sleeping in the room. Weights and Measures 4 Teaspoonsfuls equal 1 tablespoonful of liquid. 4 Tablespoonfuls equal half a gill. 2 Coffee-cupfuls equal 1 pint. 2 Pints equal 1 quart. 4 Coffee-cupfuls of sifted flour equal 1 pound. 1 Quart of unsifted flour equals 1 pound. APPENDIX 107 1 Pint of granulated sugar equals 1 pound. 1 Coffee-cupful of cold butter pressed down equals 1 pound. An ordinary tumbler holds the same as a coffee cup. It is well to have a tin or glass cup, marked in thirds or quarters for measuring. When to Salt Vegetables Every kind of food and all kinds of vegetables need a little salt when cooking. Do not wait until the vegetables are done. Salt the water they are boiled in after they begin to boil. What to Serve With Meats Roast Beef and Turkey Squash, turnips, onions and cranberry sauce. Roast Pork Spinach, onions and apple sauce. Roast Lamb Mint sauce. Roast Mutton Currant jelly and vegetables. With all kinds of meat and fowl pickles are always 108 APPENDIX good. Make your own pickles, after recipes found in this book. The Length of Time to Cook Meats Lamb Roast a leg of lamb three hours. Wash clean, sprinkle over it a little flour and salt and put into a pan, with cold water. While it is cooking, take a spoon and pour over it the water from the pan, three or four times. Veal Roast veal three hours, treating it the same way as lamb. When you have removed it from the pan, make a smooth paste, by wetting two or three table- spoonfuls of flour with cold water, and stir into the water left in the pan. Pour in more water, if the size of your family requires it. Beef Roast beef requires fifteen minutes for each pound. Do not salt beef, until you take it from the oven. Ham Boil a ham of ordinary size three hours. Let cool in the water in which it is boiled. It is very nice to remove the skin, while warm, stick cloves in the outside, sprinkle over it a little vinegar and sugar and bake for one hour. APPENDIX 109 Sausages Sausages are very nice, baked in a hot oven twenty minutes. Prick with a fork to prevent bursting. Do this too, if fried. Corned Beef Should boil four hours. Chicken A chicken will cook in one hour and a half. A fowl requires an hour longer. Don't forget to put in one tablespoonful of vinegar to make tender. Turkey A ten pound turkey needs to cook three hours, in a slow oven. The Length of Time to Cook Vegetables Onions Boil one hour. Longer if they are large. Cabbage Requires one hour and a half. Parsnips Boil two or three hours according to size. 110 APPENDIX Carrots Wash, scrape, and boil one hour. When Paring Tomatoes Put them into very hot water and the skin will come off easily. 'TpHE following pages contain advertisements of a few of the Macmillan books on kindred subjects A TEXTBOOK OF DOMESTIC SCIENCE FOR HIGH SCHOOLS BY MATILDA G. CAMPBELL Instructor in Home Economics, Jesup W. Scott High School, Toledo, Ohio, Lecturer on Home Economics, University of California, Summer School, 1911. Cloth, I2mo, 90 cents net This textbook has been compiled in response to an ever increas- ing demand from instructors of Domestic Science for a book which can be placed in the school, and as a practical cookbook in the home. TABLE OF CONTENTS CHAPTER I. The Relation of Food to the Body. II. Air and Combustion. III. Classification of Foods Carbohydrates. IV. Vegetables. V. Sugar and Fruits. VI. Food Preserva- tion. VII. Soups. VIII. Protein Eggs. IX. Protein- Composition and Preparation of Meat. X. Protein Poultry and Fish. XI. Protein Milk and Milk Products. XII. Wa- ter and Beverages. XIII. Leavening Batters and Doughs. XIV. Leavening Breads. XV. Fats Frying and Pastry. XVI. Cakes and Puddings. XVII. Mineral Foods Salads. XVIII. Gelatine and Frozen Desserts. XIX. Invalid Cook- ery. XX. Table Service. XXI. Diet and Nutrition. MRS. L. SEELEY'S COOK BOOK: A Manual of French and American Cookery, with Chapters on Domestic Servants, their Rights and Duties and Many Other Details of Household Man- agement Oil cloth, crown 8vo, $2.00 net; Half leather, $3.00 net Mrs. Seeley's long experience in the conduct of an agency for trained servants of the best class has enabled her to compile a book which covers practically all the questions which can possibly arise between an employer and servant, on wages, duties and rights, both as between employer and servant, and, what is often more important to household peace and good management itself, as between servants themselves. All classes of servants are dealt with waitresses, footmen, lady's maids, housemaids, cooks, butlers, etc. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York ELEMENTS OF THE THEORY AND PRAC- TICE OF COOKERY: A Text-book of House- hold Science for use in Schools BY MARY E. WILLIAMS Supervisor of Cookery in the Public Schools of the Boroughs of Manhattan and the Bronx, New York City. AND KATHARINE ROLSTON FISHER Formerly teacher of Cookery in these Schools. Ill, 12mo, $1.00 net, postpaid $1.10 A practical text-book for beginners in cookery, filling a long-felt want. It combines the features of a working guide for the kitchen with those of a handbook for study and reference. COMMENDATIONS OF EXPERTS "We are using the book 'Elements of the Theory and Practice of Cook- ery' in our school. Last week I allowed about a dozen girls to take home the books over Saturday and Sunday. . . . The delight at the reception the book received at the homes of the children, also the appreciation of ita usefulness by the mothers are very evident from the questions asked when they return the books." ANNIE LEVY, Teacher of Cookery, Public School, N. Y. City. "I found it most satisfactory. AH of my pupils now own it and find it simplifies their work." EMMA BOSSONG, Teacher of Cookery, Evening Schools, N. Y. City. "It is a real contribution to the science of domestic economy and the art of good living. I wish every girl in Virginia could be made to master this excellent manual, and then they would all be much better prepared to perform the duties that will sooner or later devolve on them as housekeepers. In getting out this excellent book you have laid both the present and the future generations under obligations to you." FBANK P. BKENT, Sec'y Bd. of Education, Richmond, Va. "After a careful review, I gladly give my hearty endorsement of the work and think it would be of inestimable value in all school kitchens. The whole matter is so simply treated and facts carefully explained, that it might be used by the youngest pupils." MARY ADELINE HACKETT, Instructor of Cookery, Worcester, Mass. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York A LABORATORY HAND-BOOK FOR DIETETICS BY MARY SWARTZ ROSE, PH.D. Assistant Professor, Department of Nutrition, Teachers College, Columbia University Investigations into the quantitative requirements of the human body have progressed so far as to make dietetics to a certain extent an exact science, and to emphasize the importance of a quantitative study of food materials. This little book explains the problems involved in the calcula- tion of food values and food requirements, and the construction of dietaries, and furnishes reference tables which will minimize the labor involved in such work without limiting dietary study to a few food materials. Only brief statements of the conditions affecting food requirements have been made, the reader being referred to general textbooks on the subject of nutrition for fuller information, but such data have been included as seem most useful in determining the amount of food for any normal in- dividual under varying conditions of age and activity. TABLE OF CONTENTS PAKT I Food Values and Food Requirements. THE COMPOSITION OF FOOD MATERIALS. THE FUNCTIONS OF FOOD. Food as a Source of Energy. Food as Building Material. Food in the Regulation of Body Processes. FOOD REQUIREMENT. The Energy Requirement of Normal Adults. The Energy Requirement of Children. The Energy Requirement of the Aged. The Protein Requirement. The Fat and Carbohydrate Requirement. The Ash Requirement. PART II Problems in Dietary Calculations. Studies in Weight, Measure, and Cost of Some Common Food Materials. Relation between Percentage Composition and Weight. Calculation of the Fuel Value of a Single Food Material. Calculation of the Weight of a Standard or 100-Calorie Portion. Food Value of a Combination of Food Materials. Distribution of Foodstuffs in a Standard Portion of a Single Food Material. Calculation of a Standard Portion of a Combination of Food Materials. Analysis of a Recipe. Modification of Cow's Milk to a Required Formula. Calculation of the Percentage Composition of a Food Mixture. The Calculation of a Complete Dietary. Scoring of the Dietary. Reference Tables. Refuse in Food Materials. Conversion Tables Grams to Ounces. Con- version Tables Ounces to Grams. Conversion Tables Pounds to Grams. Food Values in Terms of Standard Units of Weight. Ash Constituents in Percentages of the Edible Portion. Ash Constituents in Standard or 100-Calorie Portions. APPENDIX The Equipment of a Dietetics Laboratory. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York BY HENRY C. SHERMAN, PH.D. Professor in Columbia University CHEMISTRY OF FOOD AND NUTRITION Cloth, ISmo, viii + 355 pages, SI. 60 net The purpose of this volume is to present the principles of the chemistry of food and nutrition with special reference to the food requirements of man and the considerations which should underlie our judgment of the nutritive values of food. The food is here considered chiefly in its nutritive relations. It is hoped that the more detailed description of individual foods and the chemical and legal control of the food industry may be treated in a companion volume later. The present work is the outgrowth of several years' experience in teaching the subject to collegiate and technical students who have represented a considerable diversity of previous training and points of view, and, while published primarily to meet the needs of the author's classes, it is hoped that it may also be of service to students and teachers elsewhere and to general readers whose main interest may lie in other fields, but who appreciate the importance of food and nutrition as factors in hygiene and preventive medicine. While neither the size nor the purpose of this book would permit an historical or technically critical treatment, a limited number of historical investigations and controverted views have been men- tioned in order to give an idea of the nature and validity of the evidence on which our present beliefs are based, and in some cases to put the reader on his guard against theories which, while now outgrown, are still sometimes encountered. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York HOUSEHOLD BACTERIOLOGY BY ESTELLE D. BUCHANAN, M.S. Recently Assistant Professor of Botany, Iowa State College ROBERT EARLE BUCHANAN, PH.D. Professor of Bacteriology, Iowa State College, and Bacteriologist of the Iowa Agricultural Experiment Station Cloth, 8vo, xv + 536 pp., index, $2.25 net The word Household is used as an extension rather than a limitation of the title. In a thoroughly scientific manner the authors treat the subject-matter of general as well as of household bacteriology and include, therefore, the true bacteria as well as the yeasts, molds, and protozoa. The volume is, therefore, a general textbook of micro-biology in which special attention is given to those problems which are of particular interest to the student of household science. The main divisions of the book treat (1) the micro-organisms themselves, (2) fermentations with special reference to those affecting foods, (3) the relations of bacteria and other micro-organisms to health. A fully illustrated key (comprising 37 pages) to the families and genera of common molds, supplements the unusually extended discussion of the morphology and classification of yeasts and molds, and makes possible the satisfactory identification of all forms ordinarily encountered by the student. The work embodies the results of the most recent researches. The book is exceptionally well writ- ten, the different topics are treated consistently and with a good sense of proportion. While concise in statement, it is thorough in method and scope. It is, therefore, well adapted for use as a text not only for students of household science, but also for those to whom it is desired to present the science of bacteriology from an economic and sanitary rather than from a strictly medical point of view. "The book is a concisely written work on micro-biology, a branch of economic science that the public is beginning gradually to understand, has important relationship to the total welfare and prosperity of the community. . . . The manual can be recom- mended as a very good elementary bacteriology. It comprises about all there is of practical domestic value." Boston Advertiser. THE MACMILLAN COMPANY Publishers 64-66 Fifth Avenue New York TTTO-I?