Sregeitterste meee SCcgaees siergereete THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA Chapman Kenton Curry Library F Bs cement i} ff tipi li aap 1 RP” lia he sh eA) % we | f xe habs. aasregt ye tote ager SLs 4 tt BAIS Ce at an ; by ee (ae z cl bi csv oe Kade eth be a 2 ‘a OM oy lad a fi fi ie /} f fe oak Wace Mh thes Yagh Wena ( ros gD : A eel ices , Fh alle Eater gee os Sas * * Pe hee ANTE OEM PERRI EON 3A WaMNeR CRON MARTIAN TOTO MOURA CMRUC TINE, \oR\Mis ROR MOEA GT 5 | Or Ve > AGRVING , ‘ 4 ‘ i i \ $ * ’ i i a een nee 16 nt ¥ 4) hy / ™ oe mea ‘ i: io Ls i, qebdes, | Orde, ey) Cl bos 3 52 a teyote, Lage a, ) =a ying Pe oe vi a add ee nA ce AzL Ca Sa a SoA, Ped te, CrarAt rte. . ' Fane, [je ey, a 2 IP, = ‘ “po | a. WO bt Cu, Cee ABCA ye TE ae, ‘Dd /e: the. 1 eae aw, i 1th a pat it ft Colo ye % , , ; ' 4 o as TH A Gos a ribo ae we | 4 ah Land iN +! Aly v fi ve: f j f ix \ Bp pe el arash calee Parmpe oy jah “ny be tq. DD: AP vue Eo A LA curl he / 7 fee, : / WE Aa as Le ra ho yt Pe iis, » De ih os ) cag fideo 4, bce ‘ ON tu it an. | 7 ’ f / } : nal. Cala, in aden stag st is A fat h.., iene, ee ae ete Top tha te bro Lote Pee dl ts athan, | Sly be sn are < et Berner a i) rd) } } ‘+ COSY He ANY Vs at re - ee a od , ee f Ce. lal all ¢ | Ae NN) m 4 [a3 je ‘ didion " Kuk nr eats ag a | whe, Ais 7 ‘ Hk baa Lo oy, Oe ffs. "bi His lig) eaagor, penn FS TAR ie a Rie Paes With apronsneat and Oi so sweet, It pays all eyes for looking, nee Southern wife, as sure as life, Can beat the world on cooking. “i FE mad chicken’ s name she gilds with fame, # | For baked’ beans and bread—see Boston ; Let who will sigh for arts gone by, - This art is not a lost one. rene Tye feasted North, [’ ve feasted West, “ve starved on foreign menu— North Carolina’s cooks of all are best; » Come, try the ways that they knew. ae | | Mrs W, , ae -TO OUR PRESIDENT, MRS. R. D. MOSELEY, gro WHOSE WISE AND EFFICIENT LEADERSHIP — DURING OUR ENTIRE EXISTENCE | ' ” AS A CIRCLE HAS BEEN DUE. IN A GREAT MEASURE ANY SUCCESS _ THAT HAS ATTENDED OUR EFFORTS _ THIS BOOK IS AFFECTIONATELY DEDICATED. & Introduction \ & ‘ ws ; g] Sent postpaid to any address on receipt of sixty cents. Stamps taken for amount less than one ‘3 dollar. Address all orders to G Whatsoever Circle, King’s be Daughters, W inston-Salem, Oi SZ < Sa Fas SP ee eae % Ste ye rs bal ye e BS bag Te 7 oe E, take pleasure in offering to the public the fourth edition of the TwIn-City HousE- WIFE, it having been revised, and much improved by the addition of new receipes. This time as before, we have endeavored to se- cure recipes which are especially adapted to the needs of housekeepers in our own section. They are not all original but have been tried and found to be reliable, and the signatures appended to them are a guarantee of their excellence. _ With many thanks to all those who have aided us by contributing recipes, and to the public whose _ kind reception of previous editions has made a fourth one possible, we are, : Very truly, “WHATSOEVER CIRCLE, KING’s DAUGHTERS Sandwiches and Croquettes os si iile a.) cl Lk: Fads and: Omelets) 0 0W se ue, ot 16-17 SOLIDS ips SY i Lease vio acale ag aaa Wann wraeeat ots glk Ls tlt a mR a ONT RR 2 sk ia 'e s Via eign: pecs le loge ete ea A ‘ Waters fun MeaanGPISh 6.05) uk. ce esis s vase Mee eee Poulry and Gaine, Wages 2... 35). e ee sana eee eo Vegetables 0... e nsec tet ett ce eee eee sees. Ren * Oe etic and Sod Dressings a) J. < emuaie e 41-44 Jellies to Serve with Sglads.0s'e\ . hy. autre geelveeuen ose: oie 45 Pickles and Catsups.. 7... ...8. hist statsee LER Pe Pee 46-48 Dace ce «: 3'oy eg ena pe "eT att 46-64. Ices: and ‘Ice @reams! ..f4ay ae eee 53-57 Puddings ‘atid Sauces... 3440s wane Bt ral by AG 58-61 Pies and CustardS? 3.42 ./0))).:. ss 90 eee neem 62-64 Icings and Fillings ¥. +. 02... +4 -: 7 Samy s geenenies aK: Smadeakes clive ne sa oio aca, a Shee OTT RN Ear anager 74-75 Candies. ie ie ei 28 $s a eos ROP Oee Food for the Sick. ¢ .9/20) 5.55)... 5. td ae » «80-82 i Pm Ravctages | kei sea e's hh ec Le pees e+ 83-84 — : “aaa BvLiscellaneaus ,:r¢..'. sis 5's seis}... GMMR be Ray 4 ly old ea ie a MynO wn Recipes iiegasi hiniig 323 Wis isih- b's ade 7-99" a ea me Baking Powder ‘ Take o1 pound of cream tartar and one-half pound of soda and mix with a. even pint of flour. Rub through a sieve three or t in tin cans and keep ina dry place. Use three four times, | teaspoons {0 one quart of flour.—J7iss Augusta Watkins. Baking Powder Biscuit One pint of flour, one tablespoon of lard, one teaspoon of baking powder, anda a little salt. Make into a soft dough with water or sweet milk, but never with both. Bake in a quick oyen. | —Mrs. P. W. Crutchfield. ; ; Beaten Biscuit Put one and one-half teaspoons full of salt into a quart and a half of finest flour. Sift twice and mix thoroughly with a teacup full of lard. Moisten with ice water, which add slowly until a stiff dough is formed; knead until the dough blisters, then roll out to the thickness of about one-half inch, cut with a small cutter and tht bake in a steady, strong oven.—4/s. L, A. Vaughn, , : ] ! Buttermilk and Soda Biscuit One quart of flour, one-third teaspoon of salt, one level tea- spoon of soda, two level teaspoons of baking powder, lard the size -*. of a hen’s egg, and buttermilk to make a soft dough. —Mrs. G. W. Coan. Cream Biscuit One quart of flour, one tablespoon of white sugar, a little salt, one teaspoon of soda and two of cream tartar. Mix well together . and wet with pure cream, making moist enough to roll, kneading as little as possible. If too wet they will not be crisp. Roll rather thin, cut and bake. When equal parts of white and Graham flour we are used this closely resembles the Graham wafers we buy. —Mrs. Ei. J. Lott. Tea Biscuit Sift one quart of flour with one teaspoon of salt, ‘and three rounding teaspoons of baking powder. Into this rub one large table- . spoonful of lard until it is of the consistency of corn meal, then Se / f add just enough sweet milk to make a dough easily handled; roll | ei out half-inch thick, place in greased pan and bake for about fifteen ‘ minutes in very hot oven; brush with yolk of egg and milk, return to oven to glaze.—/Ziss Ella Hinshaw. Bread Fingers Cut bread in slices lengthwise the loaf. ‘Trim off the crusts and cut each slice into strips one inch wide and five inches long. Put in stove and brown. Serve with soup or salad. Bread Sticks Take light bread when it is light enough to mold and form into rolls about the size of a lead pencil. Put into a greased pan, let rise for about half an hour, brush over with warm water and bake about fifteen minutes ina hot oven. ~~ Su i) a, +S ——e- ( Corn Bread / One pint of meal, a pinch of salt, one-quartes teaspoon of soda, one-half cup sour milk,’ warm water to make a soft dough. Have griddle well. greased and hot. Make dogh into oval- shaped cakes. Place on griddle, pat down thin, and bake on top of stove, browning both sides. Old- Fashioned Sweet arn Bread | Beat the yolks of three eggs with three igblespHamerel of sugar. Beat whites separately. Stir in one pint of sweet milk and a. tea- spoonful (heaping) of butter. Add one pint of cornmeal, one- third pint of wheat flour, three level teaspoonsful of yeast powder, one teaspoonful of salt. Sift yeast powder and salt in with meal and flour. Bake in quick oven over three-quarters of an hour. S40 Bea cos Graham Bread. Dissolve one cake of Fleischman’s yeast in one pint of luke- warm water, add to it one cup of luke-warm milk, one teaspoon of salt, two tablespoons of molasses, and. one tablespoon of butter. Mix well together one cup of sifted wheat flour and one and one- half quarts of Graham flour. Sift this into‘the above mixture, stir thoroughly and set aside in a warm place to.rise. When.well risen, whielf will be in about two hours, turn out on.a well-floured board knead for about five minutes. Divide into.two equal portions, put in well-greased pans and allow to rise for:6 “one hour. When light, bake ina moderate oven from three-quarters: of an hour to one hour. Have the oven a little cooler than for white bread. Hominy Bread Ne Two cups of cold hominy (grits) ,#one cableepamty “ot butter, one tablespoon of cornmeal, one-half cup ~ of sweet. milk, three well-beaten eggs, salt to taste. Put into-a well-greased; ie dish. and bake in a hot oven. Nice for breakfast or tea. —Mrs. W. P. Coli. ots Light Bread. , “eats ss ah + One teacup mashed potatoes, one tablespoon of lard melted, one tablespoon white sugar, salt as you think, one pint~of flour; stir this well, then scald with enough boiling water to make 2 a thick batter, then put in enough cold water to make it luke-warm ; then one teacup of liquid yeast and two quarts of flour (use more flour if the dough is too soft). ‘This will make two nice loaves. —Myrs. A. C, Vogler, Potato Puffs. ‘Two cups mashed potatoes, one cup of white sugar, one cup of yeast, stir in a little flour and let rise—it needs a good deal_of heat. When light add three beaten eggs, one cup of -butter or | lard (or half of each). salt, and flour. When light, roll it out, cug in strips and tie loosely. Lay on baking tin and when slightly risen bake ten or fifteen minutes. Moisten the tops with cream and sift powdered’ sugar over when baked.—//rs. WV. S. Siewers. Rn ti tee eae, Bee RAs TOOT Bee Ai | KS, m ) - a ‘ ie y) argc ee THE TWIN-CITY HOUSEWIFE ey : ett : French Rolls One ent sweet milk, six eggs, one cup butter, three-fourths cup sugar, one cake yeast, enough flour to make a stiff batter. Let it rise over night, knead thoroughly i in the morning and let it rise again in the tins. Bake an hour and a quarter in a moderate oven, —Mrs. Rufus Dalton Rolls Soak one-third of a cup of home-made yeast or riffes in warm water. Boil one medium-sized potato, mash very fine and one cup flour, and one teaspoon each of sugar and salt, scald with water the potato was boiled in, making a thick batter. When cool add the soaked yeast. It will rise in from one to three hours. To make rolls, take one pint of above sponge, three pints of flour, qne teaspoon each of sugar and salt, and one tablespoon of lard, finish with warm water. Knead well and let rise again. Bake in mod- _ erately hot oven.—M/rs. D. Rich. Parker House Rolls dl One quart new milk, one pint luke-warm water, one scant tea- cup of butter or lard, one scant teacup of yeast, two eggs, salt and _ $weeten to taste; enough flour to make a soft dough (six quarts of flour is sufficient). | Work down the dough several times. Rol out one-half inch thick and cut with large biscuit cutter. Grease each with butter and turn half over. Let it rise and bake in a moderate oven.—MVrs. Sheets. Egg Rolls One pint of flour, one egg, one cup of milk, two teaspoons of baking powder, one-fourth of a teaspoon of salt, one tablespoon of i butter. Melt the butter, beat the yolks of the eggs very light; add the milk, salt and melted butter, then the flour and baking powder : and. white of eggs beaten to a stiff froth. Roll half an inch thick, ink, strips and bake a light brown.—4/7s, Watt Martin. Tea Rolls “ Dissolve one cake of Fleischman’s yeast in a cup of luke-warm ‘milk. ‘Add to this one tablespoon each of butter and powdered sugar, one-half teaspoon of salt and the well-beaten white of one egg; then add gradually two and one-half cups-of sifted flour, but be careful not to get dough too stiff. Knead thoroughly and put in a warm place, free from draft, to rise for one and three-fourth | oe a When light, form into small, oblong rolls. Place in greased ae _ pans, brushing lightly with butter between the rolls. Cover ¢ are- fully with cloth or paper and let“rise about half an hour. ~~ ong Sas \ light bake in a moderate oven twenty minutes. peas —Mrs, Geo. T. Bre wn, Sally Lunn Two eggs, one-fourth of a cup of butter, half a cup of sugar, one cup of sweet milk, half a cup of liquid yeast, flour enough to ° make a stiff batter. Set to rise for four hours; then put in mould and bake.——/47s. W. C, Briggs. Pe: Fie th + lat es % a ‘ | . 8 THE TWIN-CITY HOUSEWIFE Sally Lunn Sift two teaspoons of baking powder with a quart of flour; then rub thoroughly into it two tablespoons of butter and half teaspoon of salt. Whip two eggs separately. Make a well in the middlé of the flour and stir in gradually with a fork the milk and eggs. Add milk until dough is like light biscuit dough. Stir with a light touch and when done the interior should be flaky and the crust brown and crisp. It requires longer to bake than biscuit and should be ae not cut.—/7/rs, [7, Montague, Yeast Boil six Irish potatoes in two quarts of water until well done. Boil a pinch of hops in one quart of water, mash the potatoes and return them to the water in which they were boiled; strain the hop water into this, adding one-half cup each of sugar and salt, and put in a jug.— Mrs. A. B, Dangerfield. , Liquid Yeast Nine Irish potatoes, good size, boiled until done; peel and mash fine. One-half pint of hop tea, one cup of brown sugar, all together three-fourths of a cup of salt. Mix all together with one gallon of boiling water. Let stand until cool and add one pint of liquid yeast. Stir frequently while fermenting.—/7s. P. A. Hanes, WAFFLES, MUFFINS, ETC. Buckwheat Cakes : One quart of buckwheat flour, one and a half pints of water, oné teacup of good yeast, one teaspoon each of salt and sugar, one heaping tablespoon of lard. Mix these ingredients at night. In the morning add an egg to the batter and beat well. Tf it isa little sour add a pinch of soda and bake at once on a hot griddle. SYRUP FOR Cakes: ‘Three pounds of white sugar, one pint of water. Let boil down about one-half. Any flavoring may be _ added.—Mrs. W. A. Whitaker, Corn Batter Cakes To one egg, well beaten, add one-half cup of sweet milk and one-half cup of cold water. Stir in corn meal enough to make a thin batter. Add one-half teaspoon of salt, and fry on a hot, well- greased griddle.—Miss Augusta Watkins, . Flannel Cakes Two eggs, beaten well separately, one tablespoon of sugar, two cups of flour, teaspoon of baking powder, a little salt and milk enough to make a thin batter. Put pan on fire and get very hot, wipe out with dry cloth, put batter in by spoonsfuls, and turn when cakes begin to get porous. —J/7s. 7. W. Hanes. French Toast One egg beaten with one cup of milk, salt to taste. Dip slices of bread into the mixture and fry alight brown. Spread with butter while hot. Sugar and cinnamon may be sprinkled on if desired. — Mrs. Evynest Dalton. Cheese Fritters One-half cup of milk, one ounce of butter made boiling hot, a _.add four teaspoons of flour and beat smooth; beat in two eggs and. one-fourth pound of grated cheese. Drop by teaspoonful into hot fat. —Mrs. A. A. Springs. Fritters One pint of flour, one pint of boiling water, one teaspoon of salt, four eggs. Stir the flour into the boiling water by degrees, stirring constantly while it boils three minutes. It must be smooth like paste; let this cool, then add the yolks ‘of the eggs. Mix well, then add the well-beaten whites of the eggs. Drop in hot fat and cook a light brown and serve with powdered sugar. —Mrs. Wm. L, fill. Corn Muffins To one pint cornmeal allow one egg, one teaspoon of soda, one of salt, a piece of lard the size of a large hickory-nut. Make into a batter with buttermilk. This quantity will make eight muf- fins for rings of the usual size. Grease rings well and have them hot when the batter is put in. Bake in a guick oven. —Mrs. §. R. Hay. Eggless Muffins “es, One and one-fourth cups sweet milk, two cups flour, one and FS one-half teaspoons butter, o one-half teaspoon salt, two teaspoons ¥ baking powder. Dot butter jon top of each muffin when ready to . —Mrs, M.L. if obson, Norfolk, Va, i a, ge ‘batter fails to adhere a little more flour should be added). Thor- 10 THE TWIN-CITY HOUSEWIFE Flour Muffins - One light pint of flour, one-half pint sweet milk, one or two eggs, piece of butter or lard (melted) size of walnut, one-half tea- spoon of soda, one teaspoon of cream of tartar. Nicer to beat eggs separately and putin whites just as you put in pans. Have pans hissing hot and bake in a quick oven.—J/7s. Dickson, Morganton. Puff Muffins - One cup sweet milk, one cup flour, one egg, pinch of salt. whip egg separately, add milk and flour alternately, lastly white of eggs. Bake slowly. ‘This quantity makes six muffins. —Mrs. James Norflech «Muffins One light pint of flour, three eggs beaten separately, one pint of sweet milk, a small lump of butter, a pinch of salt. Bake thirty minutes in muffin pans.—4/7s. A, B. Dangerfield. Wheat Muffins One egg, one pint of flour, one tablespoon of meal, one tea- spoon of soda, one pint of buttermilk, one teaspoon of salt. Beat well and bake in hot pans.-—47/7s. 2. &. Dalton. English Muffins Two pounds flour, one quart milk, one-fourth pound butter, one tablespoon each salt and sugar, one-half cake of yeast. Scald su the milk, add the butter to it and let stand until luke-warm; then 7 4 add the yeast, sugar, saltand flour. Heat for five minutes. ‘ Cover fe and stand in a warm place over night. “The next morning turn out on a bread board with plenty of flour to prevent sticking. Cut size required and let rise again. Bake ona griddle, using flour on the griddle instead of lard. “Toast before serving, buttering them while. hot.—Wiss Jennie Bingham, Statesville. Pop Overs Beat two eggs, without separating, until well mixed, but not very light, add to them. one-half pint of milk. In another bowl put one-half pint of flour and a salt spoon of salt, and pour into. it gradually the eggs and milk, beating all the time. Strain the batter through a sieve into the first bowl. Have iron gem pans well greased and heated. - Pour about two-thirds full and bake in a moderate oven about 4@/minutes. If they fall when taken from the oven they have not been baked long- enough. _ —WMrs. Robert Lassiter, Charlotte. Shctte Wafers Beat two eg lightly” with one teaspoon of sugar and one- fourth teaspoon of sa It; add one cup each of milk and flour and beat until smooth. Have in a stew pan boiling-hot lard several inches in depth. Heat the rosette iron in this and dip in the batter, being careful not to let batter come quite to the top of iron. (If oughly immerse in the hot lard and let remain until the wafer is a “i delicate brown, when it should slip off easily. This recipe mak forty wafers. ‘They may be kept for months by reheating to freshen them before using. If wanted to serve oyst °1 vegetables on, omit the sugar. THE TWIN-CITY HOUSEWIFE 1 SLT SSP, SEIT asf cc een arma ee ear ee Spoon Bread Two cups of cold grits, three tablespoons of melted butter, one cup corn meal, three eggs well beaten, one pint sweet milk or half milk and half water, one teaspoon baking powder. Salt to taste. Bake in a well-greased dish.— 47s. F. G. Crutchfield, Southern Spoon Corn Bread Two and one-half cups freshly-boiled water poured over two cups of meal. Cover and let stand until cool. Add one and one- - half tablespoons melted butter, one and one-half teaspoons of salt, the yolks of two eggs, and one and one-half cups of buttermilk in which one teaspoon of soda has been dissolved. Beat thoroughly and add the stiffly beaten whites of two eggs. Pour into a buttered pan, and bake in a moderate oven forty to forty-five minutes. Biscuit Waffles One cup of biscuit crumbs, one cup of flour, one cup of buttermilk, one egg, fourth of a teaspoon of soda, salt to taste. | —Mrs,. R. C. Burton. Rice Waffles : Three eggs well beaten, one and a half pints of flour, one- half pint of cold rice, butter or lard the size of a hen’s egg, a little salt, one-half teaspoon of soda. Mix with sour milk, or use two teaspoons of baking powder and mix with sweet milk. Do not have batter too thick.— Mrs. C. G. Lanier, Spanish Waffles Cream one-quarter of a pound of good butter, adding by de- grees the beaten yolks of six eggs; beat well, then sift in ten ounces of flour, stirring all the time. | Now whip up the whites of the eggs and thoroughly stir these in, adding sufficient milk to form a medium thick batter. Bake in waffle irons. In all cases be sure to have the irons well greased and hot when the batter is poured in. One-half this quantity will be sufficient for a small family, — Mrs. Wifes jones. 4 Waffles, Without Milk Four eggs beaten very light, whites and yolks separately, one cup of rice boiled soft, two large tablespoons of melted lard, one quart of flour, two teaspoons of baking powder, salt to taste and’ water enough to make a thin batter.—M7s. M. F- Patterson, Stickies | # Cream together a cup of butter and a cup of sugar. Make pastry as for pies, roll thin and spread the mixture on. Roll together and cut in pieces about an inch long and bake. —Mrs, W. S. Creasy, SANDWICHES AND CROQUETTES Almond Sandwiches Blanch almonds, grind and mix with Mayonnaise and spread between thinly sliced bread. —Miss Mary Bailey, Cheese Sandwiches Chop eight olives, mix with highly seasoned cheese, and spread between slices of buttered bread. Cheese Sandwiches Into one pound of grated cheese stir one-half cup of cream and one cup of pecans, almonds, and English walnuts chopped fine. Spread on thin slices of bread over which have been put Mayon- naise dressing. —Mrs, NV. S. Wilson. Club Sandwiches - Three slices of bread thinly cut in any desirable shape, toasted and buttered. ‘Place a lettuce leaf on the lower slice and on it put thin slices of chicken breast. | Put on this a second slice of bread, and on this a lettuce leaf and thin slices of broiled breakfast bacon. Cover with the third slice of bread, finish with thin lengthwise slices of cucumber pickle. If liked, thin slices of tomato and some Mayonnaise dressing may be used with the meat between the slices of bread. — Mrs. J. M. Lentz. Egg Sandwiches Boil the eggs for forty-five minutes, plunge into cold water and peel. Rub them through a sieve and to each egg allow one- half a teaspoon of soft butter. Work to a paste; season highly and spread between thin slices of bread. Fig Sandwiches Between thin slices of bread cut in fancy shapes and buttered spread the following filling: One-half pound finely-chopped figs, one-third cup of sugar, one-half cup boiling water, two tablespoons of lemon juice. Mix all together and cook in a double boiler until thick enough to spread.— Mrs. J. B. McCreary. Ham and Egg Sandwiches Chop fine cold boiled ham and hard-boiled eggs, mix and season with salt, pepper and a little mustard. Moisten slightly and spread between thin slices of bread. For rolled sandwiches it is — neccessary to have fresh bread, cut lengthwise in thin slices and buttered before cutting. After the meat is spread on, roll up and wrap in a long, narrow cloth until needed, that they may keep their shape. * Lamb Sandwiches Cook meat until tender, mince very fine. Add enough’ thicl cream to moisten, season with salt and spread between thin slices oun. 4 buttered bread. Veal may be used in the same way. A ET a a ee Ee a THE TWIN-CITY HOUSEWIFE 13 a ee ee AS Lettuce Sandwiches - ‘Take the white part of the lettuce and wipe perfectly dry; have ready three hard-boiled eggs, remove yolks and rub to a paste with four tablespoons of thick cream; add one-half teaspoon of lemon juice and about four tablespoons of whipped cream; season with red pepper, one teaspoon of salt. Cover slices of buttered bread with slices of lettuce, put in a goodly quantity of the dressing and on top of this another slice of bread.— 7s. HY, V. Horton. Lunch or Tea Sandwiches Chop equal quantities of figs, dates, raisins, citron or any can- died fruit. Place ina mold and pour over it melted jelly; if the jelly is not firm add a little gelatine when melting it. Move a fork gently through the mass to be sure the jelly settles all around the fruit. Put on ice or in a cool place till firm. Make up as other sandwiches or on brown bread.—/7s, S, &, Allen, Olive Sandwiches Ten large olives, two heaping teaspoons each of Mayonnaise and cracker dust. Pour boiling water over the olives, and let them stand five minutes; drain and cover with ice water. When cold and crisp wipe dry, stone and chop very fine with a silver knife. Have the Mayonnaise very stffi; chop and blend together and spread on thin slices of unbuttered bread. Oyster Sandwiches a Remove the muscles from a pint of solid raw oysters and chop fine. Add one-fourth of a teaspoon of salt, one-eighth of a teaspoon of pepper and a dash of cayenne. Put it into a saucepan with two tablespoons of butter and three tablespoons of cracker crumbs. Heat until steaming, then add one-half cup of thick cream, in which has been beaten the yolks of two raw eggs. Stir until the mixtures thickens. Remove from the fire and add ten drops of lemon juice | and more seasoning if liked. When cold, spread between thin slices 7 of buttered bread. Pepper Sandwiches One small size can of sweet red pepper, one and a half ten cent cans of potted ham, mix well and add any good salad dressing. This quantity will make a hundred sandwiches. —Mrs. James K., Nor fleet. Pepper Sandwiches Run through a meat chopper together one can of sweet pep-. pers, and three-fourths of a pound of cheese. Moisten with a little Mayonnaise dressing, and use as a filling between thin slices of bread spread with Mayonnaise.— Miss Julia Wilson, Ribbon Sandwiches Take three square thin slices of white bread and two corre- » sponding slices of whole wheat bread. Butter, and place between each two slices, the white bread being on the outside, a filling made of egg paste. “Take a sharp knife and cut crosswise into thin slices, each five (three white, two whole wheat) slices of bread cut into six sandwiches. Egg paste is prepared by mashing the yolks of three hard-boiled eggs to a paste with two tablespoons of salad dressing. Pepper and salt to taste. —7s. 7. M. Lentz. OM ey i - | : Te 2a oe 14 THE TWIN-CITY HOUSEWIFE Sardine Sandwiches Empty one box of sardines, remove skin and bone and rub to a paste; add one teaspoon of prepared mustard, one heaping tea- spoon of melted butter, one-fourth teaspoon of salt, a little cayenne, juice of half lemon; mix well. Cut bread in thin slices and spread first with butter, then with a thin layer of the mixture. Do not put slices together, but garnish with bits of olive and arrange on a platter.— Mrs. Watt Martin, Salmon Sandwiches Between thin slices of bread cut triangular and buttered put a lettuce leaf and on it canned salmon dressed with lemon juice, salt and pepper.— Miss Lilla Hinshaw, | | Tutti Frutti Sandwiches One cupful each of dates, crystalized cherries, figs and blanched almonds. Chop very fine and mix with pineapple juice and spread between slices of buttered light bread.— Js. James K., Nor/fleet. Cheese Croquettes Make a sauce of three level tablespoons of butter, one-third of a cup of flour, two-thirds of a cup of milk. Add yolks of two eggs, one-half cup grated Parmesan cheese and one cup of any desired cheese broken in bits. Season with salt and cayenne. When cold, shape, dip in egg and bread crumbs and fry in deep fat. Bean Croquettes Boil beans until well done and dry; season with butter, pepper © and salt. Mash fine and make into little cakes, dip in beaten egg and bread crumbs and fry brown. Served with olives and little red peppers it makes a very pretty dish.—J/7s. S. &, Allen, Beef Croquettes Mince fine, cold roast beef, add one-half as much mashed Irish potato, season with pepper and salt, shape, and fry. Parsley or celery seed may be added if liked. Macaroni Croquettes Four ounces of macaroni, yolks of two eggs, two tablespoons of butter, two tablespoons of grated cheese, three-fourths of a cup milk, salt and pepper to taste. Boil the macaroni twenty-five min- utes, drain and lay in cold water, drain again and chop fine. Put the milk on to boil, melt the butter and to it add the flour and stir until smooth. Stir this into the boiling milk and keep stirring until it thickens; then add the cheese, macaroni, salt, pepper and the well- beaten yolks. Cook one minute, when cool form into cone-shaped croquettes and fry in hot lard.—J/7s,. F. G, Schaum. : Ham Croquettes ‘Take nice bits of fat and lean ham, cut up fine with scissors, put in pan with a little hot water. To one pint of ham use the yolks of four eggs beaten, small piece of butter, a little pepper (salt if needed), two spoons cream, one-half teaspoon of prepared mustard, Stir this mixture into the ham. Let thicken and pour on buttered toast, or if croquettes are wanted dip them in bread crumbs and eggs and fry them in balls.—J/7s. J. A, Dickson, " : THE TWIN-CITY HOUSEWIFE 15 Chicken Croquettes About one-fourth as much fine bread crumbs as meat, one egg beaten well, to each cup of meat. Moisten with gravy and season to taste with salt, pepper and chopped parsley. Make into shapes, roll in cracker dust and fry in half lard and half butter. Potato Crequettes Two cups mashed potatoes, yolks of two eggs, two tablespoons of cream, one tablespoon chopped parsley, one teaspoon lemon juice, a piece of butter the size of a walnut, one teaspoon of salt, and a dash of cayenne. Beat the yolks light and mix all ingre- dients together. Form into croquettes, roll in egg, then in bread crumbs and fry in boiling lard two or three at a time. This will make twelve croquettes.—//rs, M7, /. Patterson, - Rice Croquettes One quart of milk, one cup of rice, one tablespoon of chopped parsley, yolks of four eggs, salt and white pepper to taste. Wash rice and put in a farina boiler with the milk about one hour, or until very thick. ‘Take from the vessel, beat until smooth. Add the yolks of the eggs, parsley and other seasoning and turn into a dish to cool. When thoroughly cool,form into shapes, dip into beaten egg and then into cracker crumbs and fry in boiling oil or fat. ff —Mrs, W. A, Whitaker. is Salmon Croquettes Take the bones and oil from one can of salmon. Boil three good size Irish potatoes. Mash them thoroughly and season with butter, salt and pepper. Add the salmon to this and mix well. Dip in raw eggs and cracker dust as you roll the croquettes into shape and fry in hot lard.—J/rs, /. M7. Rogers. err Veal Croquettes moisten with white sauce, roll in powdered cracker crumbs and ia seasoned egg and fry in smoking hot fat. Sauce.—One-half pint ~ hot cream or milk, one-half teaspoon of salt, a dash of cayenne pep - per, a little black pepper, one heaping tablespoon of butter and two of flour. Scald the milk, stir the four into the melted butter and add to the boiling cream; then add the seasoning. Stir until very, thick. Add the meat, mix well. Put aside to cool. Form into pyramids and finish as above.—J/rs, H, V. Horton, 7 | Chop cold veal very fine, season with salt, pepper and parsley; F tH; 5 EGGS AND OMELETS Beauregard Eggs Boil five eggs twenty minutes, chop whites as fine as possible, and rub the yolks through a sieve, but do not mix them. Scald one- half pint of milk and to it add one teaspoon each of butter and flour which have been rubbed to a paste. Stir until it thickens, add the — chopped whites, and season with salt and pepper. Pour this over toasted bread, sprinkle over it the sifted yolks, and dust the tops with salt and pepper. Stand in the oven a moment and serve. Dressed Eggs Boil eggs one hour, peel, cut in half, remove the yolks; grate - the yolks, season with butter, salt, pepper, a little vinegar, mustard, a pinch of sugar and some celery seed. Pack into the whites and dress the dish with parsley or nasturtium flowers. Mrs, gd Watkins, Eggs a la Creme Six eggs, boiled hard and chopped fine. _ Put ina dish alternate layers of the chopped eggs and grated bread crumbs. When the dish is full pour on one pint of boiling milk, seasoned with butter, : pepper and salt. Bake a light brown. Egg Pie Line a pie pan with nice pastry and if eggs are liked very soft, partly cook the bottom crust before putting in the eggs. Break as many eggs as will cover the bottom of the pan, scatter bits of but- ter over the eggs, sprinkle lightly with black pepper and if butter is not very salty add a small pinch of salt. Put on top crust and bake quickly. Serve hot. Poached Eggs Carefully break eggs into a shallow pan of boiling hot water to which a little salt has been added. When done take them up and lay each one ona slice of toast. Sprinkle with pepper and bits of butter. Serve very hot. | Corn Omelet Beat the yolks of five eggs until light, add one-half of a cupful of cream and one pint of new corn scraped from the ear. -When mixed add one scant teaspoonful of salt, one-quarter of a teaspoon- ful of white pepper and the whites whipped to a stiff dry froth Melt one teaspoonful of butter in a hot frying pan and when hissing hot pour in one-half of the mixture, shake and stir until set, then roll and turn out on a hot platter. Cook the remainder in the same Way and serve at once. Puff Omelet Beat the yellows of six eggs and to them add a teacup of sweet milk and a pinch of salt. Beat together a tablespoon of flour and a tablespoon of butter. Add to the eggs and beat together, lastly add the beaten whites. Pour the mixture into a hot frying pan, in which a tablespoon of lard has been melted. Cook on top of the stove until nearly done, then set in oven and brown. Place on a . hot dish and serve at once.—MMiss Mary Hodgin, St Witt ute | / : f THE TWIN-CITY HOUSEWIFE 17 BSP ESE et ae eet a rl Mock Brains Boil one cup of oatmeal. While this is cooking fry one or two slices of bacon until well done. Pour in the oatmeal and ‘scramble with six or eight eggs. Salt and pepper to taste. —Mrs, Ernest Dalton, Egg Rings One cup each cold chopped meat and fine bread crumbs, one- fourth teaspoon each salt and pepper. Put into well-greased gem pans making rings about half the depth of the pans, and covering the sides. Break one egg into the center of each, season with salt, pepper and a little butter. Bake.—J/rs, Ernest Dalton, Scrambled Eggs Beat eggs a little so as to mix thoroughly the whites and yolks, add to them a little butter cut into bits, pepper and salt to taste. Have a little lard in a frying pan, very hot; pour in eggs, stir them until ‘done, but not hard or brown. Serve with or without toast. Swiss Eggs Six eggs, one-fourth pound of cheese, one-third cup of cream, two tablespoons of butter, one teaspoon of mustard, one-half tea- ‘spoon of salt, a pinch of cayenne. Cut the cheese into thin shav- ings; butter a dish and spread the cheese in it, upon the cheese dis- tributing in small portions the remainder of the butter. Mix the salt, cayenne, mustard and cream, and pour half of the mixture over the cheese. Break the eggs in the dish and after pouring over them the Peeing liquid, place in the oven and cook for eight minutes. Mrs, H, V, Horton, soups | 3 3 Cream of Asparagus Soup Wash one bunch of asparagus, put it in boiling water and let boil gently for three-quarters of an hour. ‘Take from water and cut off tops and put aside until wanted. Put one quart of milk on to boil in a farina boiler. Press the asparagus stalks through a col- ander and add them to the milk. Rub one tablespoon of butter and two even tablespoons of corn starch or flour together until smooth. Add to the boiling milk and stir constantly until it thickens. Add asparagus tops, salt and pepper to taste, and serve. —Mrs. C, D, Ogburn, Bouillon Dissolve one-fourth teaspoon extract of beef in one cup boiling water. ‘To this add one tablespoon sherry or port wine, one clove, and salt to taste. Serve immediately. Beef Tea Two pounds lean, raw beef, chopped fine, one cup cold water. ‘Put in a glass jar and let stand until water is well colored. Place jar in a kettle of cold water, and heat gradually, keeping it below the boiling point several hours until beef is white. Remove from stove and strain, pressing meat hard to get all the juice. When wanted put four tablespoons of this to one cup boiling water. Sea- son to taste. Celery Soup One head of celery, one quart of milk, a slice of onion, one tablespoon of butter, one tablespoon of flour, one teaspoon of salt, half a saltspoon of pepper. Wash and scrape celery well, cut into — inch pieces and boil in a pint of salted water until soft; boil the onion, chopped, in the milk for ten minutes, and add it to the cel- ery; rub through a fine strainer and boil again. When boiling add butter and flour, which have been cooked together, by melting the butter and stirring the flour in. Stir the soup until smooth and well cooked; add the seasoning, boil five minutes and strain into the tureen. Chicken Soup After cooking a number of chickens for salad take the broth and let come to a boil. Season with pepper, salt and butter, into which has been rubbed a little hour. Cut chicken livers fine and add just before taking from the stove. Pour into a tureen contain- ing some thick’cream (whipped or unwhipped.) Serve with crou- tons, made by cutting stale bread into small cubes, put in oven and toasted until a delicate brown.—/Ziss Mamie Dwire. Noodle Soup Take the yolks of three eggs and beat until light and add as much flour as can be worked in. Flour the bread board and roll the dough into as thin a sheet as you can. Lay aside until dry enough to roll up. Take a sharp knife and cut in as fine strips as possible, toss lightly in hands to separate strips. Take any stock you prefer, season with salt and pepper, bring to a boil and about twenty minutes before serving, add the noodles.-—/7s, G. L. Miller. were THE TWIN-CITY HOUSEWIFE 19 \ Corn Soup One dozen an of corn, salt, pepper, a piece of butter the size of an egg rolled in flour, one pint of milk. Grate the com, cover the cobs with water and boil, strain, and add the corn, milk, season- ing and butter. Beat an egg, pour the boiling soup over it, stirring until well mixed and it is ready to serve.—Aethlehem Cook Book, Consomme Cut into dice four pounds of lean beef from the round; put about one ounce of suet and one small onion; (sliced) into the soup kettle, and cook until a good brown; then add the meat; cook with- out covering thirty minutes; add the cold water, cover the kettle and simmer gently for about three hours; at the end of this time add four cloves, a piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the sur- face. [urn the consomme into a kettle; beat the white of an egg with a half-cupful of cold water, add it to the boiling consomme, boil one minute and strain through cheese cloth. Season, and it is ready to serve. If not dark, add a teaspoonful of caramel. | ——Mrs, Rorer. Green Pea Soup To three cups of jellied soup stock, take one pint can of June peas. Cook the peas until partially tender in three cups of water; add to the stock and cook thoroughly; strain, and before sending to the table return to the stove and stir in slowly one table- spoon of butter, mixed with one tablespoon of flour. Fry dice of bread and put in tureen at last. An asparagus soup may be made in the same way by taking three bunches of asparagus and using for thickening a tablespoon of corn starch ina cup of cream or milk and omitting the fried bread.——/7s, Frank Coleman, Gumbo Put into a kettle a tablespoon of lard or butter, add to it enough flour to make a thick paste and stir until brown. Dress and cut up as for frying one chicken, pound with a hammer to ‘crack the bones. Put it into the kettle and let brown, shaking occasionally to keep it from burning. Next add a quart of okra which has been washed and cut into slices. Cook slowly fora few minutes, then add a soup bone, one onion, chopped fine, one can of tomatoes, one pod of red pepper cut very fine, salt, pepper, and celery seed to taste. Stir well, add three quarts of boiling water, and cook slowly three hours on back of stove. Tomato Soup Boil together one quart can of tomatoes, one pint hot water, one tablespoon of sugar, one teaspoon of salt, two bay leaves, four cloves, and four pepper corns. Put one tablespoon of butter in a sauce pan, and when it begins to bubble add one-half an onion * chopped fine, and a little parsley. Fry five minutes, being careful ‘not to let burn. Add one tablespoon of flour to make a smooth paste. - Stir this mixture into the tomato and let cook until as thick as wanted. Just before removing from the stove add one-fourth teaspoon of soda and stir well. Strain before serving. If liked, a little chopped celery may be added to the other seasoning. i —Mrs, Edwin L, Jones, 20 THE TWIN-CITY HOUSEWIFE Tomato Soup Put in to stew one can of tomatoes, with salt, pepper and two. - teaspoons of sugar. When stewed down a little, strain through a colander and add a pinch of soda. Have on a quart of rich milk, thicken with two tablespoons of flour, and add a lump of butter the size of an egg. Add to this the tomato, a little at a time to pre- vent curdling. —/7rs. Frank Coleman, Oyster Soup Put one quart of oysters in colander and pour cold water over them. Put into a stew pan one quart of sweet milk (part water can be used if desired.) Let come to a boil, put in the oysters and cook until plump and the edges curl. Just before removing from the fire add one-half pound of butter, salt, and white pepper to. taste. A little cayenne can be added if wished, and a little chop- ped celery improves the flavor. Cream 9f Potato Soup Select three large potatoes, pare, wash and boil for five min- : ~ utes, drain, and throw the water away. Cover with a pint of fresh boiling water, add an onion sliced, a bay leaf, and a stalk of celery chopped. Cover and boil until the potatoes are tender, press through a sieve into a quart of boiled milk to which has been added two tablespoons of flour, one of butter, a teaspoonful of salt and some pepper. Let cook for five minutes.—J77s, R. B. Crawford. Tomato Bisque Put two quarts of tomatoes on to cook with two small onions, four bay leaves, and a stalk of celery. Season with pepper and salt, boil one hour and strain. Have ready a cream made as fol- lows: One quart of milk, into which stir a paste made by rubbing together one-half cup each of flour and butter, and a teaspoon of salt. Cook ina double boiler, and when creamy and smooth, turn into the tomato liquor. Serve in cups with whipped cream. Mrs, B, B, Owens Vegetable Soup ‘Two quarts beef broth, three tablespoons of rice, one cupfu] tomatoes, one-half cupful corn, one-half cupful peas, one carrot, two potatoes, one small bunch of celery, a little parsley. If liked, a little shredded cabbage, a small quantity of chopped onion, or any other suitable vegetable may be added. This may be strained, or if thick soup is preferred it can be served without straining. L% FE yee ee ne age pe ee Deviled Crabs Pick over crab meat very carefully. Add bread crumbs, eggs, prepared mustard, salt, black and cayenne pepper. A few canned peas may also be added. Mould and pack in crab shells. Bake in slow oven.—Mrs, A, A, Meyers. A Nice Way of Serving Fish Take two pieces of fish, size of hand, press together with dressing. Roll the whole in egg and crumbs and bake in a well- buttered pan, basting often with butter. The dressing is made the same as for baked shad, onion improving the flavor very much. Serve with a Mayonnaise dressing and add small cucumber pickles chopped very fine.—//7s. E. G. Hester. Baked Fish . ____ Into a baking pan put a few very thin slices of bacon and on them lay the fish which has been gashed crosswise almost through in three or four places. On top of it put two or three slices of the bacon, and over and around it put thinly-sliced Irish potatoes. Pour into the pan a little hot water, add one-half tablespoon finely minced onion, and bake in covered pan until well done. In serving heap the sliced potatoes around fish, and garnish with parsley and thin slices of lemon. Boiled Fish ~». Wash the fish well in cold water and wrap in a thin cloth - Cheese cloth will do) and cover with water, to which salt has been added. Boil ten minutes to every pound of fish. Take from the water as soon as done, drain, remove cloth, put on dish and serve with Hollandaise sauce. —/7/rs, C. LD, Ogburn. Creamed Fish ‘Take one pint of sweet milk and let it come to a boil, add cornstarch enough to make it a little thicker than cream, a piece of butter the size of a large walnut, salt and pepper. To this add two cups of boneless fish. Serve in green peppers. A little of the pepper a be chopped fine and put in the fish. — —Mrs. R. B. Crawford Fish a la Creme One pint of pieces of cold cooked fish, yolks of two eggs, one pint of milk, one blade of mace, one bay leaf, a sprig of parsley, a small piece of onion, one large tablespoon of butter, seven table- spoons of flour.. Put the milk in a boiler, add to it the onion, mace, parsley and bay leaf, and let it stand until boiling hot. Put the but- ter in a frying panto melt without browning; add the flour; stir “until thoroughly mixed. Strain into it the milk, stirring contin- uously until it boils. Take from the fire, add a teaspoon of salt, one-quarter teaspoon of pepper, and the well-beaten yolks. . Add the fish carefully and turn the whole into a baking dish, or small individual dishes, sprinkle the top with bread crumbs and bits of butter and put in the oven a few minutes to brown. —Mrs, Lindsay Patterson, * } i 22 THE TWIN-CITY HOUSEWIFE Broiled Salt Mackerel Soak over night in an earthen vessel of cold water. Drain carefully in a dry cloth. Butter the bars of the gridiron to prevent sticking and broil the fish, laying it on the broiler inside down. Turn for an instant before taking up. Serve on a platter with a liberal supply of butter. Garnish with thin slices of lemon. —Mrs, V, O. Thompson. Oyster Cocktail Juice of eight lemons, eight teaspoons each of vinegar, horse- radish, and tomato catsup, ninety drops of ‘Tabasco sauce, ninety oysters if small; sixty-four if large. Let oysters stand in mixture ten or fifteen minutes. This is sufficient to serve sixteen, —Mrs. C. FE-. Shelton. Creamed Oysters Two tablespoons each of butter and flour rubbed together un- til smooth. Add to this one pint milk and cream mixed, and let come to a boil, stirring constantly. Parboil oysters first, then put into this mixture and let remain about five minutes. —Miss P. H. Church. Créamed Oysters in Peppers Heat a quart of oysters to the boiling point. Drain and make a sauce with the oyster liquor, a little cream, flour, butter, salt and pepper. Add the oysters. Cut around the stems of red or green peppers and remove stems and seeds. [urn the oysters into these cases, sprinkle with buttered cracker crumbs ahd brown. —Mrs, R, B. Crawford. Escalloped Oysters One quart of oysters; butter a dish and put a layer of rolled crackers, sprinkle with salt and pepper, then a layer of oysters with small pieces of butter. Continue in this way until the dish is nearly full, having cracker crumbs and butter on top. Beat one egg in half a teacup of milk and pour over the top. Bake three-quarters of an hour.—J/77s. Wm, L. Hill. Escalloped Oysters ‘Take oysters from liquor, and place in a baking dish a layer of grated bread crumbs, highly seasoned with pepper, salt, celery seed and small bits of butter; then add a layer of the oysters, then the season- ing alternately until the dish is filled. Pour oyster liquor over and grate bread crumbs over whole. Bake until hot through and brown on top.—/%7s. C. G. Lanier. Fried Oysters Select fine large oysters, remove them from the liquor and place between soft cloths to absorb the moisture. Beat well as many eggs as needed, season with salt and pepper. Into this mix- ture dip each oyster, roll in cracker dust and fry in one-third lard and two-thirds butter. - JZiss Mary Hodgin., ~ OOP a UTS eT RING aaa iT otic er a THE TWIN-CITY HOUSEWIFE 23 Tannen ace Kebobbed Oysters Drain the juice from oysters. Dip each in egg, then in cracker crumbs, lay very close together over the bottom of a baking dish, sprinkle with salt, pepper, bits of butter, and a little chopped celery. Arrange another layer same way. Pour over it a little oyster liquor and bake a few minutes in a very hot oven. Minced Gysters One quart oysters chopped fine, one cup chopped celery, one and one-half cups browned bread crumbs, four hard boiled eggs chopped fine, four eggs beaten, lump of butter size of an egg, salt, cayenne pepper and a little onion juice. Put in baking dish and bake.—//7s. R. B. Glenn. Panned Oysters One quart of oysters, wash and let stand in cold water for one hour, drain and put on the stove in a kettle with salt, pepper and butter. “Take off as soon as well plumped. Warm one cup of thick sweet cream and add to the oysters when they are done. Pour over buttered toast.—/J/rs, Frank Coleman. Oyster Pie Stew the oysters not entirely done, with butter, pepper and salt. Linea deep dish with paste, put in the oysters, cover with cracker dust or grated bread crumbs and bake. : } —Mrs. R. D, Moseley. Stewed Oysters One quart of oysters, one pint of milk, one-fourth pound of butter, three tablespoons corn meal, salt and pepper to taste. Strain the oysters through a colander. Take oyster liquor and run through a fine strainer. Into this put the meal, mix well and aad half the butter, salt and pepper. Let come to a boil, then add the milk, let this boil, and to it add the oysters. Have tureen hot and into it put the remaining butter, salt and pepper. As soon as the oysters are sufficiently cooked remove them from the kettle with a strainer spoon. Place in the tureen and mix well with the seasoning. Pour the boiling soup over and serve immediately. | — Miss Fannie Mosely, Pickled Oysters One gallon of oysters, medium size, three pints of good vine- gar, two teaspoons each of ground cloves and cinnamon, one tea- spoon black pepper, one-half teaspoon cayenne, and one teaspoon of allspice, not ground. Stir spices into the vinegar. Strain liquor from oysters, if any. Place oysters raw in the spiced vinegar and let stand fifteen to eighteen hours, stirring gently two or three times with wooden paddle. Strain yinegar off, and serve. If the vinegar is very strongly acid, it should be diluted to or- dinary strength. If in a hurry the vinegar may be spiced, heated to the boiling point, and poured over the oysters which may then be served in an hour—but these are not so delicately flavored. —Mrs, J. £. Alexander, ead 24 i THE TWIN-CITY HOUSEWIFE a or ee ne ee re a a Ne A eR Oyster Puffs ae Take one dozen oysters, chopped fine, two eggs beaten separ- ately, two tablespoons sweet milk, one-half teaspoon baking powder, flour enough to make a thin batter, and salt and pepper to taste. Mix all together and drop by spoonfuls into hot lard and fry a light brown.—//7s. G. L. Miller. Creamed Salmon Pour liquid from a can of salmon, place the can in a vessel of hot water and let boil until the salmon is thoroughly heated. Drain again, turn into a hot dish, break into small pieces with spoon and pour over it a cream sauce. . Baked Shad Clean, wash and dry the fish. Make a dressing of grated bread crumbs, butter, salt and pepper to taste. Stuff shad and sew or tie up. Put it in baking pan with a cup of water and bake one hour. Baste often with butter and water. SaucE—-Boil the gravy with a tablespoon of catsup, one of brown flour wet with cold water, the juice of one lemon. Some think it improves the flavor to add a glass of sherry. Garnish fish with slices of lemon.-—-M7rs. /. W. Hanes, pide a oe SAUCES. FOR, -MEATS AND FISH Cranberry~ Sauce One pound cranberries, one-half pound sugar, one-half pint water. Wash berries thoroughly and scald ten minutes. Then put in saucepan with sugar and water. Cover and boil from seven to ten minutes, occasionally shaking the vessel; do not stir. MS SL fo Lath. Frozen Cranberries Boil two quarts of cranberries till soft; strain through a jelly bag; add one pint of sugar to the liquid and partly freeze; then add the stiffy-beaten whites of four eggs, freeze. —(Viss Ida C. Hinshaw. Cream Sauce Rub to a paste one tablespoon each of flour and butter. Put © in a saucepan and melt. Add to it one cup sweet milk. Stir con- stantly over the fire until it is the consistency of thick cream. Sea- son to taste with salt and pepper.— Miss Mamie Dwire. Drawn Butter Sauce Melt two tablespoons of butter, add one tablespoon of flour and stir until smooth. Add gradually one and one-half cups boil- ing water and cook until thick, stirring constantly. Season with salt and pepper. Vinegar or lemon juice can be added if desired. Hollandaise Sauce Two teaspoons each of butter and flour, one teaspoon salt, three-fourths cup of milk, cayenne to taste. Mix, heat and pour _ over the beaten yolks of two eggs. Put in double boiler and cook like custard. Remove from fire and add two tablespoons of butter, and two teaspoons of lemon juice. To be served with boiled fish. 6 —Mrs, C. D, Ogburn. «/Maitre d’Hotel Butter One-fourth cup of butter worked with a wooden spoon until creamy, season one tablespoon of lemon juice, a little chopped parsley, salt and pepper to taste. Serve with broiled fish. Maitre d’Hotel Sauce Add to one cup of drawn butter the juice of one lemon, a little chopped parsley, minced onion, cayenne pepper and salt. Beat while simmering, add the yolks of two eggs, and serve. ae Mint Sauce Chop fresh mint very fine, and over it pour good cider vinegar. Sweeten to taste, cover and let stand one hour before using. Mushroom Sauce -One tablespoon each butter and flour, one“half cup cream, one-half can mushrooms, one-half cupful mushroom liquor, salt and pepper to taste. Cut the mushrooms in halves with a silver knife. Do not put them in until sauce begins to thicken, as they should cook only long enough to be heated through. The sauce should be served at once. | 26 . THE TWIN-CITY HOUSEWIFE Sauce Tartare One cupful Mayonnaise dsessing, one tablespoon each of chopped parsley, pickles and capers, one-half teaspoon onion juice. Mix just before using. Tomato Sauce Cook one-half can of tomatoes fifteen minutes. Rub through: a coarse strainer and add three tablespoons each of butter and flour: which have been rubbed to a smooth paste. Cook until thick. Season with salt and pepper. A slice of onion, a little chopped celery, a bay leaf or any other desired flavoring may be added and! cooked with the tomato. = TS = S| Pour boiling water over the brains and remove the skin, then rinse in cold water to whiten. Put in a frying pan and cover with boiling water and let cook until tender. Mash fine with a fork and let cook until dry. Add a large tablespoon of lard, and when boil- ing hot add six or seven well-beaten eggs. Season with a little sage, pepper and salt, and scramble well together. Serve while hot. —Mrs. P. H. Hanes. Creamed Brains Brains Cook two sets of brains in cold salted water until tender, then plunge into cold water to harden; cut into small pieces and mix with cream sauce. Place in ramekins, sprinkle with cracker crumbs, brown in oven and serve hot.—4/7s. G. W. Hinshrw. Beef Loaf : ‘Two pounds round steak chopped fine, three-fourths cup of bread crumbs, one egg, one-half cup milk, butter size of a guinea egg. Season highly with pepper and salt. - Work well together, make into a roll and bake about one hour. SAUCE FOR Beer Loar.—One-fourth can of tomatoes cut fine; piece of butter the size of a walnut, one pint water. Pour in pan around the loaf. When nearly ready to take from the oven, thicken sauce with a little four.—//iss Jennie Bingham, Statesville. Cannelon of Beef One pound round steak chopped fine, one egg, one tablespoon / each of butter and parsley, two tablespoons of bread crumbs, two teaspoons of lemon juice, salt and pepper to taste. Mix well, form into an oblong roll, wrap in brown paper which has been well but- tered. Bake in a quick oven for thirty minutes. Baste twice while baking. When done remove the paper, put ona hot dish and serve with the following sauce: ‘ Sauce.—One tablespoon each of butter and flour rubbed to- gether until smooth. ‘To this add one teacup of boiling water, one teaspoon each of grated onion and carrot, one bay leaf, three pieces of mace, and three sprigs oi parsley. Let this mixture come to a _ boil, take from the fire and add one tablespoon each of mushroom - *gauce and Worcestershire sauce, two tablespoons sherry, salt and pepper to taste. —47rs, O. C. Smith, Martinsville, Va, * Corned Beef Rub the beef with a little salt and molasses and let stand two or three days. Make a brine that willl bear an egg. To ten gal- lons of brine add three pounds of brown sugar, two ounces of. salt- petre, six pods of red pepper and the unbeaten whites of four eggs. Stir into cold brine, boil and skim. When cold pour over the beef, which has been packed in a tight barrel.—Miss Augusta Watkins, Roast Beef Dredge the beef well on both sides with flour, and if there is not sufficient fat to season it rub well with lard. Place in a baking pan with a little boiling water and let cook until half done; basting ‘often; then add salt to taste. Continue to baste until well browned. A few thin slices of onion scattered over the roast about a quarter \ of an hour before removing from the stove adds very much to the flavor.—/7s. P. H. Hanes. 28 THE TWIN-CITY HOUSEWIFE — Escalloped Beet | On the bottom of a shallow bake-pan put a layer of cold, thin- sliced potato, one layer deep, and line the sides of the pan with same. Into this pour one pint of finely-chopped cooked beef, in which has. been mixed one tablespoonful of butter, one tablespoonful of cream, one scant teaspoonful of salt, a dash of pepper and one tablespoon-— ful of water. Cover with a close lid and set in a hot oven until boil- ing hot, turn upside down on a platter and send to the table at once. Creamed Dried Beef Over sliced dried beef pour boiling water and let stand five minutes. Makea cream sauce. Add the beef to it and when hot through turn into a hot dish and serve. Spiced Beef Boil four or five pounds of beef until the meat falls off the bone. Shred the meat and chop the soft gristle very fine. Set aside the liquor in which the meat was boiled until cold; then skim the fat off and boil down to one pint. Roll six crackers fine and add to the meat. Pour all into the hot liquor, adding salt, pepper and a pinch each of ground cloves, cinnamon and nutmeg. Let it boil up once. Put in a mould with a weight upon it. Cut in thin slices — and serve-—J/r7s. A. V. Maslin, Broiled Steak Heat a frying pan or griddle very hot. Grease lightly and lay the steak on it... When seared on one side turn and sear the other, and keep turning’ until the meat is done. Put on a hot dish, and sprinkle with salt, pepper and bits of butter. If gravy is wanted rub together a tablespoon each of butter and flour, put into pan where steak was cooked, add a little hot water, pepper and salt. Let come to a boil, stirring all the time. Fried Steak Remove every particle of skin and gristle. This will usually divide the steak into small pieces about the right size to serve. Season some flour with salt and pepper. Wash steak and roll each piece in the four. Put in a frying pan containing boiling hot lard and sear first on one side, then on the other. Fry over a moderate fire until well done, keeping covered tightly all the time. Just be- fore removing from the stove, pour into the pan a little hot water, put top on and let steam a few moments. Make gravy by adding a paste made of a tablespoon each of flour and butter to ia ‘grease in the pan, letting it cook until as thick as wanted. | Peppers Stuffed With Beefsteak Remove the seed from large sweet peppers. Grind steak fine and fill peppers with first a layer of the meat then a layer of bread crumbs and tomatoes, the latter on top, seasoning with salt, pepper, and butter. Bake in a hot oven until done.—J/7s. G. W. Coan. Hamburg Steak Chop round steak very fine. Season to taste with salt, pepper, and if liked a little onion juice. Mix well together and form into - round flat cakes. Fry in hot lard and butter ‘until brown. Place on a hot dish and make a gravy by stirring a little flour in the butter remaining in the pan, adding boiling water, salt and peep ‘to taste, and cook until thick. THE TWIN-CITY HOUSEWIFE 29 Renna imaniGen nnn nit Stuffed Beefsteak Take a piece of round steak, pound well and season with salt and pepper; then spread with a nice dressing. Roll up, tie with twine. Putin a dripping pan with a little water and two pieces of fat pork, renewing the water as it boils away. Baste frequently until it is a nice brown. If it bakes too rapidly cover with a dripping pan. It is delicious sliced and served cold. Baked Ham Wash and scrape the ham and let it soak over night; then put in a boiler of milk-warm water, with skin side down. Boil slowly for four or five hours. When cold remove the skin, trim into nice shape and sprinkle with two tablespoons of black pepper. Lay the ham on a grating in a baking pan, set in a hot oven and when well heated through sift over with cracker dust and let brown. —Myrs. J. E. Coles. Deviled Ham One-half pound of raw ham, cut in thin slices, one tablespoon of dry mustard, two tablespoons of melted butter, one tablespoon of vinegar, one-fourth of a teaspoon of cayenne pepper, a little flour. Mix all the ingredients except the flour and spread the mixture on both sides of the ham (there should be two slices). Sprinkle the ham with a little flour and broil over a hot fire seven or eight min- utes. Serve at once ona hot dish—J/s. F. G. Schaum, Minced Ham, with Eggs Mix one-half pound of cracker crumbs with one-half pound of lean boiled ham, finely minced. Moisten with a little hot water, in which a small piece of butter has been melted. Put in a baking dish and make depressions, and in each break an egg. Sprinkle salt and pepper over the eggs and bake until done. To Boil a Ham Soak the ham in a quantity of water for twenty-four hours, trim and scrape very clean. Put into a vessel with more than sufficient water to cover it, adding a blade of mace, a few cloves, a sprig of thyme and two bay leaves. When done let it become cold in the water in which it was boiled. Remove skin carefully without in- juring the fat, and press a cloth over it to absorb the grease. Shake some bread raspings over and serve cold, garnished with parsley. Ornament knuckle with a paper frill. —J/7s. -. B. Ejfird., Roast Mutton Dredge the mutton well with flour and place ina baking pan, with little boiling water, and let cook until tender, basting frequently. ~ When about half done add salt and pepper to taste. Ifthe mutton has not sufficient fat to season it well, butter or lard may be used. —Mrs, G, W. Hinshaw. Sausage Run through meat chopper one pound of pork, mostly lean, though there should be some fat. Season with one teaspoon each of salt and ground sage and one-fourth teaspoon of pepper. Make into cakes, put into frying pan which has been heated very hot, and cook over a slow fire until well done, turning so as to brown both sides. 4 ~ — THE TWIN-CITY HOUSEWIFE | Creamed Sweetbreads Remove pipes and membranes, then cook in boiling salted water, with one tablespoon of lemon juice, for twenty minutes; then plunge in cold water to harden. Cut ‘or break the sweet- __ breads into small sections and mix with the following sauce: Heat fy. one pint of cream or milk; beat the yolks of three eggs, add a lit- tle cold milk, strain them into the warm cream and cook over hot water until the eggs thicken the cream like boiled custard. Add one tablespoon of butter and one of flour (dampen flour); salt and pepper to taste. Stir all the time and when smooth and very thick pour over the sweetbreads. Put them in a scalloped dish, in shells, or in paper cases. Cover with buttered bread crumbs and bake until crumbs are brown.—//7s. Watt Martin, Creamed Sweetbreads and Chicken Livers Boil two sets of sweetbreads twenty minutes. Remove all gristle, skin and fat, and cut into small pieces. To this add one dozen chicken livers, one-half pint cream, a little onion, parsley, butter, flour, salt, and red pepper. Stew about ten minutes. Just before serving add three tablespoons of sherry. Serve in ramekins, timbale cases, or on rosettes.—/f7s. Edwin L. Jones. Fried Sweetbreads Wash and trim the sweetbreads and let stay in cold water about one hour. Make a batter of one egg and flour enough to thicken; season with salt. Dip sweetbreads in the batter and fry in butter. Serve on a dish with ripe tomatoes sliced and fried brown in the same batter. —//1s. /. W. Hanes. Sweetbreads and Peas Wash, trim and parboil the sweetbreads, cooking them fifteen minutes. Cut into pieces and dip in egg, then in bread crumbs, and fry in hot butter. Boil the peas ten minutes; pour off all the water, season with salt and butter. Pour on a platter, the sweet-’ breads on top.—A/rs. EA. Ebert. Brown Stew of Veal Get a knuckle of veal, or a portion of the breast, about two pounds; cut into bits and roll in flour. Put two tablespoons of veal suet in a pan; when hot put in the meat and stir constantly until a light brown. Draw the meat to one side; add two tablespoons of flour to the fat and mix well; add one pint of water and stir con- stantly until it boils. Add a teaspoon of salt, a dash of pepper, a slice of onion and a bay leaf. Cover and let simmer gently for one hour.—Mrs. /. G. Schaum, Veal Loaf Three pounds of raw veal, one-half pound of salt pork, chopped fine, butter the size of an egg, one and a half teaspoons of salt, one teaspoon of pepper, three eggs. Mix all well together and add the juice of one lemon. Make into a large loaf; cover with fine bread crumbs or cracker crumbs and bake three hours in an oven not too hot. Serve cold. Delightful for tea, sliced thin. . ne Mrs, Wm. L. Fill. POULTRY AND GAME Brunswick Stew Take one chicken or two squirrels, cut up and put over the fire, with one-half gallon of water. Let stew until the bones can be removed. Add one-half dozen large tomatoes chopped fine, one pint of butter beans, corn cut from one-half dozen ears and four good-sized Irish potatoes, sliced. Season with butter, pepper and salt, and cook until thick enough to be eaten with a fork. Mrs, R. D, Moseley. Blanquette of Chicken To a cream sauce add one pint of cooked chicken, cut into dice; one tablespoon of chopped parsley. While the sauce is hot add the beaten yolks of two eggs and two tablespoons of cream or milk and stir into the chicken. Serve with toast. —Mrs, C, F, Shafjner. Broiled Chicken Cut chicken open on back, lay on board and pound until it will lie flat. Lay on a gridiron, put a lid over the chicken and weight it down; place over a bed of coals and broil slowly. When thoroughly cooked, pour melted butter over the fowl; sprinkle with pepper and salt and serve on a hot dish. —/). 7. Chicken a la Italienne One pint of cold meat, three hard-boiled eggs, one gill of cream, one tablespoon of flour, twelve drpps of onion juice, salt and pepper to taste. Put butter in frying pan to melt; add the flour and stir until well mixed; next add the hot water and cream and stir until it boils. Take from the fire; add the chicken and sea- soning. Mix carefully. and set it over boiling water until thorough- ly heated. Take from the fire and dish. Press the yolks of the éges through a masher and chop the whites fine. Scatter the yolks over the meat and the whites around the edge. Garnish with parsley, and serve. —4/7s, /. G, Schaum. Chicken with Green Peas Take cold chicken and cut into pieces as for salad; sprinkle with pepper and a little salt. Cook green peas in the ordinary way, and just before removing from the fire add the chicken. ; —Mrs, P. H, Hanes. Creamed Chicken Make a cream sauce and when done add cold chicken cut into dice, and a little chopped parsley. Let remain on stove until chicken is thoroughly heated. The yolk of an egg can be added if liked. | Fried Chicken Roll each piece of the chicken in flour which has been sea- ~ soned with pepper and salt. Fry slowly in plenty of boiling lard, keeping the pan covered and turning the pieces frequently. To make gravy, mix a heaping tablespoon of butter and a desertspoon of four. Put in a pan over the fire and stir until it melts and has a golden color. Season with pepper; add to it one cup of sweet milk, and as soon as it boils up once pour it over the chicken. —Mrs. James Griffith. 32 THE TWIN-CITY HOUSEWIFE Jelfied Chicken Two medium-sized chickens cooked thoroughly. Pick from the bones and run through grinder. Dissolve one box of Cox’s gelatine in a pint of cold water. To this add the liquor (about one quart) in which chicken was boiled, and which has been cooled and skimmed. Pour into a long pan one-half inch of the liquor, allow it to congeal, then add a layer of chicken seasoned with salt and pepper. Next put a layer of hard-boiled eggs chopped fine. Pour over this enough liquor to cover. Let harden, then add an-— other layer of chicken and the eggs, with a layer of the gelatine on top. When hard turn out, cut in squares, serve with Mayonnaise and garnish with parsley. —/7/7s. /. R. Fletcher. Marbled Chicken Soak a small tongue over night. Next day boil gently until very tender. Remove the skin and cut in half inch dice. Boila fowl separately until the meat is almost ready to drop from the bones. Free it from fat and skin and when cold chop fine. Hard boil three or four eggs and cut them in thin slices. Season the meats well with salt and pepper. Cut fine sufficient parsley to make two tablespoonfuls. Toa pint of the hot stock from the fowl add one-third of a package of granulated gelatine which has been soaked in one-third of a cupful of eold water. Stir until dis- solved, season well and strain through cheese cloth. Pour a thin — layer of the liquid in the bottom of a wetted: mold and set away until firm. Fill the mold with alternate layers of the chicken, tongue and eggs, sprinkling each with the parsley. Pour over this enough of the gelatine mixture to just moisten. __ Bind all together and set away until ais and firm. Slice for lunch or dinner. —Miss P, Ht, Church. Roast Goose or Duck Never cook under two days after it is killed. Before cooking put in weak salt water for several hours to remove strong taste. Plunge in boiling water for five minutes. Make a dressing of toasted bread crumbs, a little fresh pork chopped fine, one minced onion, butter, ‘salt and pepper. Fill the cavity with the dressing. Rub the fowl with butter or lard and put it in a pan with one pint of boiling water. Place in a hot oven; baste “and turn until well done. Season gravy with onion.—A/rs. J. S. Early, Opossum e Scald with lye, scrape off. hair and dress whole, leaving on head and tail. Rub well with salt-and set in cool place over night, place in large stove pan with two pints of water and three or four slices of bacon. When about half baked fill with a dressing of bread crumbs, seasoned with salt, pepper and onion if liked. After returning to pan place sweet potatoes, pared, around the opossum. Bake all a light brown, basting frequently with the gravy. When served, place either a sweet potato or apple in its mouth. . Barbecued Rabbit | After skinning and cleaning, place. the rabbit in a covered bak- ing pan, with a sauce made of vinegar, butter, pepper and salt. Baste » frequently with the sauce and let bake until tender. Serve with the — sauce.—7/rs, J, W. Hanes, Ute rarieteer epee et ue eene meee NOL COL rari re eit eee nme clini THE TWIN-CITY HOUSEWIFE 33 Broiled Partridge After having prepared the bird nicely, divide and flatten it; season it with salt and pepper or cayenne; dip into clarified butter and then into very fine bread crumbs, and take care that every part shall be equally covered. If wanted of particularly good appear- ance dip the second time into the butter and crumbs. Place over avery clear fire and broil gently from twenty to thirty minutes. Send to the table with brown mushrooms or any prepared sauce. —Mrs, Geo. T. Brown, Partridges Put birds in covered roaster with a lump of butter on each. Add one cup of water and a little red pepper. When half done salt them and add one cup port wine, one tablespoon Worchester sauce, and juice of one lemon. Drain water from one can mushrooms, chop up and put over birds with gravy when ready to serve. | —Mrs, Jeff Burton. - Broiled Pigeons After cleaning split down the back; pepper and salt them and broil very nicely. Pour over them either stewed or pickled mush- rooms in melted butter and serve as hot as possible —47. C. &. Squabs Steam, and remove pin feathers, head, feet, tips of wings, and crop. Split through back and clean well inside and out. Fold in buttered wrapping paper, place in pan and bake in hot oven from twenty-five to forty-five minutes, It should be turned frequently while cooking. —Drexel Institute Recipe. Roast Turkey When ready for cooking put the turkey in boiling water and let remain ten minutes. Make a dressing of toasted bread crumbs, three hard boiled eggs, chopped fine, one nicé bunch of celery, chop- ped fine, season with butter, salt and pepper. |: Fill the cavity and crop with dressing. Rub the turkey well with butter and place in a pan with one pint of boiling water. Put in a hot oven, basting and turning frequently until every part is a nice brown. When the meat is an amber color pin a buttered sheet of paper over it to keep it from getting hard and “dry. Cook three or four hours. Season é gravy with celery.— Mrs. ‘W. M1, Moseley. Dressing for Turkey or Chicken One quart of toasted bread crumbs, moistened with hot water, four tablespoons of butter, well-beaten yolks of two eggs, salt and pepper to taste. | , This can be varied in several ways. A little chopped celery, parsley, sage or onion, 6r several cloves added to the other season- ing is liked by some. it POTATO DRESSING is made by using equal quantities of bread crumbs and mashed Irish potato. FoR CHESTNUT DRESSING boil chestnuts, remove shells and skins, grind the kernels very fine and add to the plain dressing. FOR OYSTER DRESSING add oysters in any quantity desired, either whole or cut in small pieces. | rf i} Hi! tilts rf ‘ Hifi BAIN Pi HH Nb tea 8 ee | VEGETABLES | Asparagus Cut the tender part of the asparagus in inch pieces; boil until tender and pour off the water. Add a half cup of milk; butter, pep- per and salt. Thicken with one teaspoon of flour. Pour over toasted bread, buttered. — Mrs. Frank Coleman. c Asparagus on Rosettes Place asparagus on rosettes and cover with cream sauce. Press through a potato ricer first the whites, then the yolks of hard boiled eggs, and on top sprinkle a little finely chopped parsley. Peas are nice served in the same way. - Baked Asparagus Fill a buttered baking dish with alternate layers of asparagus which has been cooked until tender and cut into inch pieces, and grated bread crumbs. Sprinkle each layer with salt, pepper and bits of butter. Pour over it a cup of sweet milk, and bake in a moderate oven twenty minutes, Snap Beans Boil a piece of fat bacon one hour; string, snap and wash the beans and add to the meat and let cook about two hours, adding salt and pepper to taste just before taking up. Lima Beans Put beans in to cook in enough water to cover them and let cook until tender, adding more hot water as it boils away. Just before removing from the stove add a little meat gravy, cream; pep- per and salt to taste. If preferred, the beans can be boiled with a thin slice of bacon and a little butter substituted for the meat gravy. Cauliflower Parboil cauliflower in salt water until tender. Pour over it sweet milk to which a little four has been added for thickening. Season with butter, pepper and salt if needed. Let cook until milk is smooth and creamy. Creamed Cabbage One good size cabbage, chopped fine, and boiled in salt water one hour; drain off water, put cabbage back in pan and pour over it one pint of milk. Mix one tablespoon of butter and one of flour together, add a little pepper, and add to the cabbage, stirring all to- gether well. Cook five minutes and then dish. —Mrs, Wm. L. Hill, _ Escalloped Cabbage Shred cabbage as for slaw. Grease a baking pan and put first a layer of cabbage then one of bread or cracker crumbs until dish is full, with bread crumbs on top, seasoning each layer with salt, pep- per and butter. Take enough milk to cover, to it add one or two well-beaten eggs, and pour over the cabbage. Bake inside stove until cabbage is thoroughly done, keeping a cover over it until afew _ minutes before removing from the oven.—A/iss Jennie Bingham, ees THE TWIN-CITY HOUSEWIFE 35 ee ET te a SSeS teens i sssssinsssamnmsessssisuhiseynssosiamenemn * Slaw One cabbage, medium size, shaved fine, sprinkle with salt un- til ready to pour the dressing over it. Boil one cup of vinegar and to it add three eggs well beaten, mixed with one cup of sour cream one tablespoon of butter, one of sugar; pepper to taste. Boil all ae gether until it is like custard. Squeeze all the water out of the cab- bage that you possibly can, place in a dish and pour the dressing over it. Good either hot or cold.—/rs. P. H. Hanes. Cold Slaw One fourth of a large head of cabbage, and two small onions chopped fine. Sprinkle with salt, let stand for a while, and squeeze all the water from it. Season with black pepper. Celery seed may be added if liked, also slices of green sweet pepper. Sweeten vine- gar to taste and pour over slaw and it is ready to serve. —Miss Kate Hanes, Stewed Corn Cut corn from the ear and put in a pan with fried meat gravy —about two tablespoons of gravy to eight ears of corn. Let cook iantil done, then season with butter, cream, pepper and salt. —Miss Kate Hanes, Corn Fritters Grate one dozen ears corn. Add to it one teaspoon flour, yolks of two eggs, salt and pepper to taste. Beat whites until light and stir into the mixture. Put two tablespoons lard in a frying pan and when hot drop the batter into it by spoonfuls. Brown on both sides and serve very hot. Fried Corn Put a tablespoon of butter in pan and let brown. Pour water over very tender corn and cut from ear. Add this to the butter, season with salt, pepper, and a pinch of sugar. Cover and let steam until done, stirring occasionally to keep from burning. —Miss Ella Dodson, Corn Baked in Peppers Cook corn until tender. To it add a little cream, some grated cheese, one or two eggs (according to quantity of corn) beaten sep- arately, salt and pepper to taste. Fill sweet green peppers with the mixture, put in a baking pan with a little hot water and bake. Corn Pudding Cut corn from one dozen ears with a sharp knife and scrape the cob. Add the well beaten yolks of four eggs, one tablespoon of sugar, two tablespoons of melted butter (more may be used if wanted rich), one tablespoon of flour mixed with the butter or a lit- tle milk, a small quantity of salt and pepper, one and one-half pints of milk, and lastly the well beaten whites. Bake in a covered dish ‘slowly for one hour, then uncover and let brown. me ' —Mrs, F, G. Coutchfield, Egg Plant Pare, slice into slightly salted water, let stand an hour and boil until tender. Drain off the water, mash smooth, season with but- ter, pepper, and more salt if necessary. Add one well-beaten egg, make into small cakes, roll in flour and fry. 36 THE TWIN-CITY HOUSEWIFE — Baked Egg Plant Select two small purple egg plants, put into boiling water for half an hour. ‘Take from the water, cut into halves and scoop out the center, leaving a wall half an inch thick. Chop the portion scooped out and to it add one-half cup bread crumbs, one-half cup chopped nuts, a teaspoon of salt, a tablespoon each of chopped pars- ley and grated onion, and a saltspoon of pepper. Mix the in- gredients well and stuff into the shells, heaping it up in the center. Put in a pan and bake in a moderate oven one hour, basting the tops once or twice with a little melted butter. —Mrs. Robert Lassiter, Charlotte, ¢/Macaroni Boil macaroni until tender; put a layer in a baking dish, season with salt, pepper and bits of butter; next put a layer of grated cheese and so until dish is full, ending with a layer of cheese. Add enough sweet milk or cream to nearly cover and bake until as dry as wanted.. —Mis, Dorsey Battle. Macaroni or Spaghetti with Tomatoes Break one-half pound of macaroni in very short lengths and cook in boiling water until done. Drain the water from one can of tomatoes, add to the macaroni and let this cook together. Season with salt, a little cayenne pepper and butter the size of an egg. Be- fore taking up add one-fourth pound of grated cheese. A very lit- tle sugar may be used if liked.—J/7s. /. G. Crutchfield. Mushrooms Patties One pound of flour, one pound of butter, white of one egg, one cup of water, one tablespoon of salt. Put the flour in a bowl, add the salt and work in a small piece of butter; when thoroughly work- ed with the hands, add the white of the egg (unbeaten) and the water; knead well, put on a marble slab, roll .out and spread with dots of butter; cut and fold over and repeat until all the butter is. used. Cut with a round cutter and with a smaller one cut half way through. Bake in a quick oven twelve minutes. When baked re- move the centres, scoop out the inside unbaked portion and fill with mushrooms chopped and added to a cream sauce. —Mrs, H, L. Riggins. Okra Boil young okra in salt water until tender, and drain. Add one-half a teacup of cream and heaping tablespoon of butter. Le it boil up once, turn out in a dish, sprinkle with salt and pepper and serve hot. Stuffed Onions Boil onions till tender in salted water. Take the inside of the onion and mix with chopped beef or veal, season highly with salt, pepper and butter. Put back in onion, put in stove and brown. —Mrs, W. M. Hendren. Stewed Parsnips Boil in plenty of water one-half dozen medum-sized parsnips. When so they can be pierced with a fork, take up, slice them, put in a stew pan with one cup of milk, a tablespoon of butter and pepper to taste. Stew until soft. Thicken with one tablespoon of flour and let boil up. Add two teaspoons of sugar. —A/iss Augusta Watkins, a eeeeSeSeSeeeeeeFSsSseseseseseM THE TWIN-CITY HOUSEWIFE 37 SE tr tenn bert Ela ceeeeia tne, ane Mata EPR sie hl ace eT Green Peas Shell green peas until you have a quart (half a peck in the shells will generally produce a quart of shelled peas). Put in a stew pan with a thin slice of fat bacon; cover with cold water and cook until tender; thicken with one tablespoon of flour in one-half cup milk; season to taste with salt, pepper and butter. Baked Peppers For six peppers allow one cup of cold cooked meat, one medium sized tomato, one-half teaspoon salt, one tablespoon of melted butter and one-fourth cup of uncooked rice. Chop the meat fine before measuring; cut the tomato into dice, draining well; mix all together and nearly fill the peppers with the mixture d stand them in a baking pan. Put in the pan one slice onion, one tablespoon of butter, the juice from draining the tomatoes, and enough water to reach to half the height of the peppers. Bake for one hour in a slew oven, basting the peppers every fifteen minutes. Lift the peppers from the pan to the serving dish, thicken the juice in the bottom, pour it over the peppers to serve. -—-Miss Ella Hinshaw. Broiled Potatoes Peel six medium sized cooked potatoes, cut in halves and lay on a dish and season with a pinch of salt. Pour two tablespoons of melted butter over them and roll them well in it. Arrange on a broiler and broil over a moderate fire for three minutes on each side. Place in a hot dish on a folded napkin and serve. | —Mrs. Mary Flooker. Delmonico Potatoes Hash four medium sized cold boiled potatoes; put them in a saucepan; add half a tablespoon of butter and a half a cup of cream, a teaspoon of salt and a dash of pepper. Stir with a wooden spoon for five minutes, then turn into a baking dish. Sprinkle over it two tablespoons of grated cheese and the same of fresh bread crumbs. Put here and there a bit of butter, in all two tablespoons, and brown ten minutes in a quick oven. Escalloped Potatoes \ . . . Fill a buttered baking dish with sliced potatoes, seasoning each layer with salt, pepper and butter. Pour over it a cup of milk and bake. Potatoes a la Duchesse ‘Boil and mash four medium sized potatoes; add a quarter of a cup of cream, a tablespoon of butter, a teaspoon of salt, and a dash of pepper. Turn into a pastry bag and press into fancy shapes and place on a greased paper in a baking pan. Brush with beaten egg ‘and brown quickly. Lift lightly and serve on a heated dish. Stewed Potatoes Cut several potatoes into dice and parboil until tender. Add one pint of milk into which has been stirred a tablespoon each of flour and butter made into a smooth paste. Cook until thick as cream, season with salt, pepper, and a little minced parsley. 38 THE TWIN-CITY HOUSEWIFE — Potato Souffle Bake six good sized Irish potatoes. When done cut off the tops and with a spoon scoop out the inside into a hot bowl and mash fine; add one tablespoon of butter, one-fourth of a cup of hot milk, one teaspoon of salt; pepper to taste. Beat until light and then add the well-beaten whites of two eggs; stir gently. Fill the skin with the mixture, rub over with the yolks of the eggs. Put in- to the oven until hot and a light brown.- 477s. A. &. Ebert, Saratoga Chips Wash and peel the potatoes, slice very thin and let them stand in cold water half an hour or longer, having the water slightly salt. Remove from water, place between a napkin to dry; then fry in hot drippings a light brown. — Serve in a napkin or pile about fish. —Mrs, R. B. Glenn, Stuffed Potatoes Wash Irish potatoes, bake, and cut into halves. Scoop out insides, season with butter, celery seed, pepper, salt and grated cheese. Put back into skins, cover each with gratedocheéses' stand on ends in a pan, and put into oven and brown. #9 tstod paltoth’S. P. W. Crutchfield. Lee ‘eovled Candied Sweet, Pot SLOSS. Vibe xiz feaK to 2 ie or stew a potatoes! unto nearly: doneieso7Peek atid Scue in Bes mot/quiteihalf afeinch thicker bPlacean a-bakine dishowith very little watery cicSpreatl eachiislicersvith butter, sprinkle: thickly with sce and bake until: browacrWeblol’s @o Thompson | ni 9o8l4 4 sesacotk esokh “Glazed Sweet Potatoes Boil medium sized Sireet poratKRe forty-five minutes, drain, pare, out! in; halvesdengthwiseoand sprinkle mwithesaltio! Hedt two tablespoons ofsbultter and one itablespoom each iof watéer>ands browit sugar: «lace, potatoesim a shallew baking dishjsusing theomixtiiré to,vbastesthem, anddet browncn ovenonMfns; WA La2O' Borie, 101 gdmivio tes daort ‘sweet Potato’ ‘Chips |B SIkT2 to 2noog jeaidg ae moouesid to tid g S19d7 bris S194 com a fice potatoes very thin land put in. 4.pan, of cold, salt, water; Dry with a cloth and fry in boiling lard. Lace on chat paper to drain. —A/s, J.C. salad 1 baqolisoe (oss ann MOCKSZ .A2507RI0d | i : Agd 2b 9199) hod & ti 4 bi bas vsaceq ilse. ditw i9vsl ile one Cup of rice put hate cups ‘water land cook in a large double boiler, until dry. Season with salt, butter, and cream just before taking from the’ stive, buf dé Ade sirat all, letting the sea- soning-cook, through-tnstead. | “Eurm into a dish! veryrectefuligt ‘with- dutistirring, 1m: orden that sthe:grains: thay beowhdle: § ,218919 to quo bas esqaca yons “Hindoo Revie for Codkinig Met pig TE" asaqog to e09 istnsd djiw cdeutt fisq enibied # At ie LBC eto eet ao 39nlq Place over the fre a large Ketle of boiling water, the lacger the better. Put into “this, slowly so not to check the boiling, the dry rice. [Jo not cover but Hoit hard! for twéfty minutes. When done peur intg a golander and. pour, ever, it a kettle, of; boiling water to wash, off ¢ ENBEY: drop of the, starghy waters.) ab Se (rice pin the colander ¢v9,,or/three times, and, serxe. . Byeryigrainswill be:whold and distingtycq bsonic sliil « brs nsqqeq Jlse diiw moesse .f1s919 THE TWIN-CITY HOUSEWIFE 39 SPMMADM RMR L/SBIANIN eit eras] yeti aaah anette ee rman atari aniaaretcnitiniacnin erty ce sang, Escalloped Rice To one pint of cooked rice, add one pint of cheese crumbled fine, three eggs well beaten, three-quarters of a cup of sweet milk a heaping .ablespoon of butter; salt and pepper to taste. Pour a a baking dish and bake until set like a rice pudding. If baked too long it will be hard and dry.— Mrs. P. H. Hanes. To Cook Salsify (or Oyster Plant) : Boil until tender, then scrape quickly under water to prevent its turning dark. Slice and pour over it sweet milk, butter the size of an egg, one teaspoon of corn starch, rubbed smooth in a little milk; season with salt and pepper and let simmer on the back of the stove until thoroughly done.—Miss Augusta Watkins. Squash Select young and tendet squashes, cut.in slices and boil in as little water as possible until very tender. Mash fine and season with meat gravy or butter, pepper, salt and a little cream. Squash Fritters Cook three medium sized summer squashes until tender, wash and drain thoroughly, season with pepper and salt, add one cupful of rich milk, the yolks of two eggs and sufficient flour to make a stiff batter, then stir in the well-beaten whites of three eggs, fry in smoking hot fat until a rich brown. Succotash Cut corn from ears and mix this with one-third the quantity of Lima beans. Cook one hour in just water enough to cover. Drain off most of the water, and add a cupful of milk and a pinch of soda. When this boils stir in a tablespoon each of butter and flour rubbed together until smooth; salt and pepper to taste. Let simmer ten minutes longer. Spaghetti - Boil the spaghetti in salt water and send to the table in a dish to itsself. Have ready a dish of grated cheese and when serving pour some of this over the spaghetti first, then a sauce made as follows: Put in a saucepan a tablespoon of lard and let it get very hot Then add Bree mar Diespeon of flour, stirring it all the time. When brown add «e pounds of round steak which has been ground fine, a little water, a can of tomatoes cut in small pieces, one-half teaspoon of cloves, one teaspoon spice, one-half an onion cut fine, black and cayenne pepper, and salt to taste. | When ready to serve put a glass of sherry in sauce dish and pour the sauce over. —Miss Jennie Bingham. Baked Stuffed Tomatoes Take rather large, regularly shaped tomatoes, cut a small slice from the blossom ends and remove the soft part. Mix this with stale bread crumbs, salt, pepper, butter, parsley and a little chop- ped onion. Fill tomatoes carefully. Put them in a dish with a lit- tle butter in it and let them bake three-fourths of an hour in a moderately hot oven, watching that they do not burn or become dry.—4frs, V. O. Thompson. 40 THE TWIN-CITY HOUSEWIFE . Escalloped Tomatoes Put in a baking dish a layer of bread or cracker crumbs, sea- soned with bits of butter, then a layer of sliced tomatoes, seasoned with pepper, salt and a little sugar; then the crumbs, and so on until the dish is full, fnishing with the crumbs. Bake about an hour. Fried Tomatoes Peel tomatoes and cut crosswise in large slices; dip into meal and then in beaten egg; season with pepper and salt and fry in hot lard. Tomatoes Promeneale i Cut tomatoes in slices, sprinkle flour on both sides and fry in butter. Before entirely done sprinkle over the tomatoes a little parsley and garlic chopped very fine. —Chef Mouguin’s Cafe, Se oe ~ : YS f SALADS AND SALAD DRESSINGS Asparagus Salad Use either the canned or fresh asparagus which has been cooked until tender. Arrange in lettuce leaves in plates or salad bowl. Slice cold hard-boiled eggs and put on this, sprinkle with a little grated cheese and put Mayonnaise dressing on top. Asparagus Vinaigrette One tablespoon each of onion and parsley, two tablespoons of capers, and six large olives. Chop all fine, mix and season with salt and pepper, cover with one gill each of olive oil and vinegar. Arrange asparagus on plates with a heaping tablespoon of the above mixture on each.—/4rs, Robert Lassiter, Celery Salad | Cut the inner tender part of celery into half inch lengths. Add half as much Edam cheese broken into bits. Serve with French or Mayonnaise dressing. Garnish with bits of tomato. Chicken Salad One chicken, one tablespoon of olive oil, three tablespoons of vinegar, one generous teaspoon of salt, one-half teaspoon of pep- per, one-fourth pound of almonds which have been pounded and blanched, as much celery as chicken meat, five eggs boiled hard and chopped fine and Mayonnaise dressing. Free the chicken of skin, fat and bones, pull apart with the fingers, then cut in pieces a little more than one-half inch in length. Mix the chicken, salt, pepper, oil, vinegar and almonds and set aside in a cool place. Cut the celery in fairly thin slices and keep in refrigerator until needed. Just before serving mix celery; season chicken and egg with half the Mayonnaise dressing. Arrange in a bowl and spread the remainder over the top.—/7s. L. A. Vaughn. Cucumber Salad Peel small cucumbers, cut in halves lengthwise and scoop out the centers. With this chop an equal amount of tomato, and sea- son to taste. Fill the boats with this mixture, and place each ona lettuce leaf with a spoonful of Mayonnaise or French dressing on top. : Fruit Salad Pare grapefruit and oranges and divide into sections by re- moving the white substance between. To this add Malaga grapes which have been split and seéds removed, some sliced banana, small cubes of’ pineapple, and Maraschino cherries. Sweeten with powdered sugar. Over the mixture pour the juice from the cher- ries and an equal quantity of sherry and let stand a couple of hours. Drain juice off and serve on lettuce leaves with French dressing. —_ Miss Mamie Duire. Japanese Salad Into each Maraschino cherry, place one-fourth English walnut. Chill, and serve on a lettuce leaf with a dressing made of lemon o tablespoonfuls of olive oil and thinned with juice beaten into tw © Sais fe Out. Fiinshaw. { the Maraschino juic 4 42 THE TWIN-CITY HOUSEWIFE © Marguerite Salad Cut the whites of six hard-boiled eggs into rings and mix the yolks with a half a pint of Mayonnaise. Lay each ring on a let- tuce leaf and heap yolks in the center. Oyster Salad Boil two dozen large oysters in their liquor for just one minute. Remove oysters with a skimmer and lay in adish. When cold squeeze over them the juice of two lemons and put on ice for one hour. Just before serving put the oysters ina salad dish with one pint of chopped celery. Pour over this a Mayonnaise dress- ing. Decorate with tender lettuce leaves and hard-boiled eggs cut in slices. Serve at once. | Potato Salad One dozen Irish potatoes boiled and mashed fine, piece of butter the size of an egg, stirred in while potatoes are warm, one onion, one teaspoon each of celery seed and mustara. Chop fine six hard-boiled eggs, add salt and pepper to taste, one teaspoon of sugar; stir well together and add vinegar to give desired acidity (about one cup). Garnish parsley and arrange either sliced or grated ege on top.—‘/rs. £, P. Albea, Salmon Salad One can salmon and two large Irish potatoes mashed fine. Make a dressing of the yellows of three hard-boiled eggs, mustard, pepper and vinegar. Pour this over the salmon and potatoes and mix well. Mash the hard-boiled whites fine and spread over the top. Garnish with parsley and slices of lemon. —Miss Mamie Dwire. Salmon Salad One can of salmon, one-half dozen eggs (hard boiled), one bunch of nice celery, a pinch of red pepper, one tablespoon of mustard, one-half cup of vinegar; salt and black pepper to taste. Take the yolks of the eggs and mash them up with a little of the oil off the salmon, add part of the vinegar, red pepper and mustard and mix until it is a smooth paste. Cut the whites up fine, also the celery and mix all together. If not sour enough, add the rest o the vinegar.—4/rs, A. L. Smoot, Salisbury, . Shrimp Salad Wash one dozen tomatoes, cut off the top and scoop out the inside; chop rather coarse. Wash one can of shrimps. Keep out a few for decoration, the rest shred rather fine; mix these and the inside of tomatoes together; season very lightly with salt and cayenne; replace in tomato, place on lettuce leaves, arrange the whole shrimps about, put a tablespoon of Mayonnaise dressing on top of each and serve one tomato and leaf.—Mrs, Watt Martin. Shrimp Salad ‘Take a can of shrimp and soak several hours in cold water. Crumble in small pieces and add two-thirds of a cup of tomato meat (not the seed), two-thirds of a cup chopped celery, and the pepper part (not the inside) of a stuffed bel] pepper. Mix with Mayonnaise dressing. Line the salad dish with lettuce and sliced tomatoes. Place the salad on ice and serve when very cold. —Mrs. R. B. Crawford. OA, A. Cree, oe Pegg Pere pe SomeTRrMaertvORMCGM TUTE CITING 11: Rta eR TR Sten re Three tenveneee oectrenanresacisneSarconentuhoaooanes THE TWIN-CITY HOUSEWIFE 43 ee ee ee Oi St ae le. Tomato Salad Select round ripe tomatoes. Make a round opening at the top of each, scoop out the inside and fill the cavity with equal parts of tomato and celery, salted very slightly. Place on lettuce leaves with a tablespoon of Mayonnaise on top of each. Frozen Tomatoes One can of tomatoes rubbed through a colander. Season with salt, pepper, and a little sugar. Freeze and serve with French dress- ing or Mayonnaise. If desired it can be moulded by putting in baking powder cans and packing in ice for three hours. —Mrs. George S. Norfleet. Frozen Tomato Salad Select twelve large, firm tomatoes. Cuta slice from the top, scoop out the pulp and cut into small pieces. Save the juice and add to the pulp, after : straining out the seed. To this add one-fourth as much celery cut into cubes, one large cucumber, omitting the seed, one green bell pepper,sone teaspoon Worcestershire sauce, one tablespoon gelatine, a dash of horseradish, onion juice, paprika, mus- tard, and celery salt to taste. Put into a freezer, omitting the dasher, ‘then stir in gently. one- -half cup of boiled dressing to which has been. ‘added one-half cup whipped cream. Pack in salt and ice one and one-half | hours.” Chill the tomato shells and refill. 0 ON li elt —Miss Tuchie Vaughn. , Waldorf Salad YS Ha Cut: sour crisp. apples into, half an inch dice, add an equal quan- hots, RF tity. of chopped. celery, salt to taste and mix with Mayonnaise dress- WE MIN ing. We Tf liked. add one cup sliced English walnuts to each cup of the _ apples. and ¢ SET » inh Aeon Ee “me avol sein sdi » ny, _Feeoch Dressing One ‘tablespoon vinegar or lemon juice, three tablespoons olive oil, ‘one-half teaspoon salt and one-fourth teaspoon black pepper. Put salt and pepper in a bowl, add gradually the oil and mix until | the salt i is thoroughly dissolved; add by degrees the vinegar or lemon juice, s stir continually for one minute and it is ready for use. SiC786 ld 9 83, AQUONG eshteaneies Sauce * fae cup of ails oie tablespoon of flour, a small spoon of but- ter. Let come to aboil. Beat into it two eggs and when cold add one tablespoon of oil; salt, pepper and vinegar to taste. —Mrs, M. F. Patterson. Mayonnaise Sauce Mix in a quart bowl one everiffeaspoon of ground mustard, one of salt, one and one-half of vi 1 Beat i in the yolk of a raw egg, then add very gradually half a pint sf pure olive oil (orgmelted but- ter), beating briskly all the time. he mixture will become a very thick batter. Flavor with vinegaho F'juice of fresh lemons. Closely covered it will keep for weeks in a cool place and is delicious. —Mrs. W. /. Jones. 44 THE TWIN-CITY HOUSEWIFE ~ Salad Dressing To one hen use four eggs, one teaspoon vinegar, one teaspoon mustard (ground), one-fourth teaspoon cayenne pepper, one-third cup good vinegar, one-fourth teaspoon salt. Cook until it thickens; when cool add one-half cup butter or oil from chicken and one tablespoon Worcestershire sauce.—//rs. James Kk. Norfieet. Cooked Salad Dressing One teaspoon salt, one teaspoon mustard, three teaspoons white sugar, two tablespoons vinegar, two tablespoons drawn but- ter, two tablespoons cream or sweet milk and two eggs beaten separately. Mix salt, mustard, sugar and yolks well beaten, add slowly the cream, then gradually the vinegar; add very slowly the drawn butter or it will curdle. Set on the stove over boiling water, stirring Constantly until it almost boils, then add the whites beaten stiff. Set aside to cool and pour over salad when quite cool. This is not enough for a large chicken made into salad. METS, AN Caner, Mayonnaise Dressing Beat well together the yolk of one egg, one-half teaspoon salt, a pinch of cayenne pepper, and the juice of half a lemon. To this add one-half pint olive oil, drop by drop at first, afterward it need not be added so slowly. Before beginning see that every- thing—the bowl, spoon, egg, oil and lemon juice—is very cold. —Mrs. G. W. Coan. Mayonnaise Dressing One teaspoon flour of mustard, one teaspoon of powdered sugar, one-half teaspoon of salt, a dash of cayenne pepper, yolks of two raw eggs, one-half pint of olive oil, or more if desired to make more dressing, two tablespoons of vinegar, juice of one lemon and one tablespoon of Worcestershire sauce. Mix the first four in- gredients in a small bowl, add eggs, stir well with a silver fork or wooden spoon, add the oil, a few drops at a time, stirring in every bit of each installment of oil before adding the next. When the dressing commences to thicken, the oil can be added in a little larger quantities. When all the oil has been used stir in the lemon juice and lastly the vinegar and Worcestershire sauce. The bowl, spoon and eggs should be placed on ice long enough to chill before commencing the dressing, which should not be made in a warm room.—Mrs, L. A, Vaughn, JELLIES TO SERVE WITH SALADS Tomato Jelly ‘The juice from one quart can of tomatoes, one-half box of gelatine. After the gelatine is dissolved add the tomato juice and half a pint of water. Season with salt, pepper and a little sugar. Strain through a muslin cloth and set away to cool. Very nice to serve with salads.—/7s, E. G, Hester, Tampa, Fla, Mint Jelly Soak one box gelatine in one pint cold water. Pour two pints boiling water over mint which has been cut into short pieces, and add this to gelatine while hot. When cool add juice of three lemons, a small quantity of sugar, and strain through a fine cloth. If the mint does not color it enough, green coloring fluid can be used to make it the desired shade. Mould in form of cup and use on lettuce leaf to serye salad in.—Mrs W. L. Stagg. PICKLES AND CATSUPS Chili Sauce Twenty-four large tomatoes, four onions, six peppers (green), eight tablespoonfuls sugar, four tablespoons salt, four coffee cups of vinegar, one heaping tablespoonful of cloves and one table- spoonful of allspice (not ground), one tablespoon each ground nutmeg and cinnamon. Chop all together and boil until done. Bottle and seal. —Miss Delphine Carter. Chow Chow Two heads cabbage, one dozen cucumbers, one-half dozen onions, one-half gallon green tomatoes, and salt. Put into a bag and let drain over night. “The next morning add one-half pound brown sugar, one and one-half tablespoons of tumeric, two table- spoons of ground mustard, two tablespoons of white mustard seed, two tablespoons of celery seed, one of black pepper and three pints of vinegar. Let all come to a boil and put it into jars. —Mrs. M. F. Patterson. Cabbage Pickle Four large heads cabbage, cut up coarse; sprinkle with salt— about one and one-half pints. Cover with cold water; let stand ‘over night, after which drain off water and squeeze cabbage to get all water out. [hen cut up four or six onions, one and one-half pints brown sugar, two tablespoons white mustard seed, one table- spoon black mustard seed, one tablespoon of cloves, two table- spoons of allspice, one tablespoon of mace, two pods red pepper, two pieces of ginger (beat spices together a little), two tablespoons eratedihorseradish. Mix together. Put layer of cabbage, then layer of spices and sugar, and so on till jar is full. Heat one-half gallon vinegar to boiling point and pour over cabbage, enough to cover it; then tie up tightly. “This will will fill a two gallon jar. It is ready — for use in two weeks. If wanted for use sooner, put cabbage and all on fire and scald nearly to a boil.—//7s. John A. Dickson, Yellow Cabbage Pickle Cut two solid heads of cabbage in eighths and pour boiling — brine over; let it stand over night. Squeeze all brine out and put in the sun two days. ‘Then pour over the cabbage weak vinegar and let it stand a day or two; squeeze well and boil vinegar enough to cover, with one pound of sugar, horseradish and one heaping tablespoon tumeric.—M/7s, &. C. Clinard. Mustard Pickle Cucumbers and green tomatoes, enough to make two gallons after being cut into small pieces, six green peppers and six large onions, Chopped fine. Mix through this a teacup of salt; put in a bag and let drain all night. In the morning put ina kettle, with enough weak vinegar to boil it about ten minutes. Drain that off and put in enough strong vinegar to boil again. Mix half a cup of ground mustard (or more if desired), with enough vinegar to make a smooth paste, two and a half pounds of brown sugar, two table- spoons each of celery seed, whole cloves and allspice, and enough tumeric to make the color of mustard. Boil all.together for about ten minutes.—M/rs, AZ, D. Stockton. a /~ ae ees a Ne a ee a | A ras phar: ee ey ee ke Pe SE ae ee ee ee MN a er eae Te: Tm THE TWIN-CITY HOUSEWIFE 47 OL LA ee renee Cucumber Pickle Let your cucumbers stay in a brine, strong enough to bear an egg, ten days to two weeks. Then rinse them off and put them in fresh water; change the water frequently until the salt is extracted. ‘Then put them in weak vinegar with bits of alum, cover with cab- bage or vine leaves and scald them for thirty minutes. Then take them out and drop them in a jar of cold vinegar. Then beat a half teacup of spices, half the quantity of cloves and a piece or two of ginger. Put spices in a muslin bag and put the bag of spices Into two pints of vinegar and one teacup of brown sugar. Boil all together fifteen minutes; then pour over your jar of pickles and cover them over with thick paper or waxed cloth. They are then ready for use. I often add several pieces of onion. This receipe is for two gallons of pickles.—//rs. Sarah Hay, Hyden Salad To one gallon of cabbage add two quarts of green tomatoes, one quart of onions, one pint of green pepper (seed taken out). _ After chopping the ingredients fine, drain and throw away the juice. ‘Then add four tablespoons of ground mustard, two table- spoons each of ginger, celery seed, cloves and salt, one tablespoon of cinnamon, two pounds of sugar and two quarts of vinegar. Boil together half an hour.—J/7s, C. J. Watkins, Pepper Pickle One peck of large green peppers; cut a slit in the side of each ‘and remove the seed. Soak in strong brine for three days, take out of brine and soak in cold water one day. On the fifth day stuff with cabbage and green tomatoes chopped fine and sprinkled with salt the night before. Add to them, after squeezing out the water, one pound of white mustard seed, half a pound of celery seed and spices to suit taste. A half gallon of onion chopped up and added to the cabbage and tomatoes gives a nice flavor. —Mrs. John Young. Sweet Pickles Nine pounds of fruit, five pounds of sugar, one quart of good apple vinegar, spice to taste. Put sugar, vinegar and spices in ket- tle, and when boiling put in fruit. When sufficiently cooked place in jars and boil syrup until proper consistency and pour over the fruit until covered:-—47/7s, £. /. Lott. Spiced Tomatoes Scald and peel one peck of ripe tomatoes, add four pounds of brown sugar, one quart of vinegar, two tablespoons of cinnamon, one tablespoon each of cloves, mace and and allspice. Boil slowly * two hours, stirring often. —4@7s. 7. B. Pulliam. Tomato Soy - One gallon green tomatoes, sliced thin, twelve large onions, sliced, two quarts of vinegar, one quart of sugar, two tablespoons each of black pepper, mustard and salt, one tablespoon each of cloves and spice. Put all in a kettle and let boil for ten minutes. —AMrs, C. B. Watson, - a os 2s wm ee 48 THE TWIN-CITY HOUSEWIFE Universal Pickles Six quarts of vinegar, one pound salt, one ounce each of cloves, allspice, ground ginger, black pepper; one tablespoon cayenne pep- per; boil all together. When cold add one pound mustard and one ounce tumeric made into a smooth paste with a little cold vine- gar, add sugar if you like. Every morning drop in vegetables, such as cucumbers, snaps, okra, green tomatoes, watermelon rind, etc. —Mrs. R. M. Payne, Watermelon Sweet Pickle After your rinds are cut, soak for twenty-four hours in salt water, the same time in alum water (not very strong) and the same in clear water. Next boil for one hour in strong ginger tea. Then drop into very cold water. For your syrup, take to every three pounds of rind one and one-half pounds of sugar, one and one- half pints of vinegar; mace, cinnamon, allspice and cloves to taste. Scald the rinds in this syrup boiling hot for five days. Green to- matoes may be prepared in the same way.—S. O’H7, D. Cucumber Catsup ‘Take cucumbers which have turned yeilow, scrape out seeds and put fleshy_part in meat chopper and grind very fine. Put ina bag with a little salt, hang ‘up and let drain one night. Add white mustard seed and cover with very strong vinegar. —Mrs, J. H, Nading. Tomato Catsup Cut up one peck of ripe tomatoes and boil until very tender. Strain through a wire steve and add one large tablespoon each of ground cloves, allspice and cinnamon, one teaspoon of cayenne — pepper, one scant quarter pound of salt, one quarter pound of mus- tard and one good pint of strong vinegar. Boil slowly for three hours and bottle while warm.—J/rs. /. A. Neely. Tomato Catsup Scald and peel one-half bushel ripe tomatoes. Grind through a meat chopper, and press through a colander. Three-fourths peck of green sweet pepper, one-fourth peck of onions ground through a meat chopper, three pints of vinegar, one and one-half pounds sugar, four teaspoons celery seed, about four tablespoons of salt, and a pinch of cayenne pepper. Mix all together, let come to a boil, and seal in jars that have been heated. —J/7s. Kelly, etal ee) Oe. ene ae | DESSERTS 2 Cover rosette wafers with a layer of finely-chopped crystallized ginger. Serve with whipped cream flavored with sherry. Good Simple Dessert Almond Charlotte One pint each of milk and cream, one cup of sugar, yolks of three eggs, one-fourth box of gelatine dissolved in water, one cup of almonds blanched, chopped and browned in one-fourth cup of the sugar. Make a custard of the milk, eggs and sugar. Add the gel- atine while warm. Let custard cool, add almonds, and the cream whipped stiff. Pour ina mould to harden.—J/7s, Frank Miller. Apple Fripp Press one quart of stewed apples through a colander. Sweeten to taste, and to it add the well-beaten white of one egg. When well mixed stir in one pound finely chopped dates, and one-half pound English walnuts also chopped fine. Serve with whipped cream.—Af1ss Fannie Moseley. 3 Apple Sponge ~ Make good apple sauce and flavor strongly with lemon. Add _ to each cup of sauce one tablespoon of gelatine measured after be- ing dissolved. Put on ice and when it begins to get firm whip in the whites of three eggs. Put in a mould and set on ice. When _hard turn out and serve with whipped cream. —Mrs, W. L. Hobson, Norfolk, Va. Apricot Toast Cut cold biscuits into slices one inch thick and fry in butter a golden brown. In.the meanwhile turn the liquid from one can of apricots into a saucepan, add one tablespoon of powdered sugar and one wine glass of sherry. Place half an apricot on each slice of toast, cut side up from the syrup which should have boiled up over apricots and toast. Place a teaspoonful of sweetened whipped cream in each.—/s. HY. V. Horton. Banana Dessert | Slice bananas, sprinkle with powdered sugar and before it dis- solves squeeze over them the juice of two or three oranges or lem- ons. Serve with whipped cream.— M/s. W. S. Martin. Banana Fritters Mix and sift one cup of flour, two teaspoons of baking pow- der, one tablespoon powdered sugar and one-fourth teaspoon of salt. Beat one egg until light and to it add one-fourth cup of milk. Com- bine the mixtures, and add three bananas forced through a sieve, and one tablespoon of lemon juice. Drop by spoonfuls in deep fat and when brown drain on brown paper. Serve with a sauce made as follows: Mix one-half cup of sugar and one tablespoon of corn starch. Stir constantly while adding one cup of boiling water. Bring to boiling point and let simmer five minutes. Remove from fire and add two tablespoons of butter, one and one-half tablespoons of lemon juice, and a few grains of salt. 50 THE TWIN-CITY HOUSEWIFE Baked Bananas Cut bananas into slices half an inch thick. Place in a buttered baking dish a layer of bread crumbs, then a thick layer of the sliced bananas, two tablespoons of sugar, one tablespoon of lemon juice, then a thin layer of bread crumbs, and so on until the dish is full— bread crumbs on top. Bake in a quick oven ‘thirty minutes and — serve hot with whipped cream. Banana Float Slice a dozen bananas and sqeeze over them the juice of one lemon. Make a custard of one cup of milk, one-half cup of sugar, yolks of three eggs and the grated rind of the lemon. Cook in double boiler until smooth and pour over the bananas while hot. When cold cover with a meringue of the beaten whites and one tablespoon of sugar. Bavarian Cream Soak one-half box of gelatine half an hour in one-half cup of cold water. Put one pint of milk on to boil and when it reaches the boiling point add the gelatine and stir until dissolved. Remove from the fire and add three-fourths of a cup of sugar; stir until it begins to congeal, then add quickly two teaspoons of vanilla and one pint of whipped cream. Stir carefully. Serve with whipped cream.—//rs. H, V, Horton. Pat Boiled Custard One quart milk, three eggs, three tablespoons sugar. Beat yolks and sugar together, stir in milk and boil. When cold beat whites to a froth and stirin. If the custard is not sweet enough stir some sugar in the whites. —//iss Kate Hanes. Charlotte Russe Soak five tablespoons of gelatine in three-fourths of a pint of sweet milk for half an hour. Beat the yolks of three eggs, add to them half a teacup of sugar. Put milk and gelatine on stove and let dissolve, then pour over the yolks and sugar. Beat the three whites to a froth and stir into the yolks, milk and gelatine. Flavor with vanilla. Whip two pints of rich cream and add to the other | ingredients. Pour ina dish and set aside to congeal. Half this quantity is enough for a small family, using two eggs. —Mrs. R. B. Glenn. Creme Diplomate One-half box of gelatine, one-half cup of cold water, one pint of cream, three-fourths of a cup of sugar, whites of four eggs, one teaspoon of vanilla, one tablespoon of wine, one cup of French fruit. Soak the gelatine in cold water and whip thecream. Boil the cream left in the bow] with enough milk to make a pint; add the sugar and when boiling add the soaked gelatine. Stir until it is dissolved and strain into the well beaten whites of the eggs. Add the vanilla and wine; stir well and when slightly thickened add the whipped cream. © When stiff enough to drop add French fruit. Mould and garnish with fruit—/7s, £, A, Ebert. eS oe ee ee A Te eS es ee ae tro oe. a eae net ins isl Saati aia ani Ee a eee ee ee te ‘ THE TWIN-CITY HOUSEWIFE 5| +5 EUAGTILIRERIT "Css C2 SUNDER RUE GIDDnesenesammmammnpnemnrereeeerrnesee a NRE Chocolate Bianc Mange One quart sweet milk, one cup cold water, one Cup sugar, one- third cake of Baker’s chocolate, three tablespoons corn starch. Put milk, sugar and chocolate in saucepan to melt, and boil. | When it boils stir in the corn starch dissolved in the water. Stir constantly to prevent lumping, and let cook until quite thick. Pour in cups to cool, turn out and serve with whipped cream which has been ‘sweetened and flavored with vanilla—J%s. 7, W. Hanes. Fruit Gelatine One box gelatine dissolved in one pint cold water. Over it pour three pints of boiling water. Add two cups of sugar, the juice of three lemons. Strain and add sliced bananas, Malaga grapes, shredded orange, pineapple or any fruit desired. It is best to stir occasionally to prevent fruit settling at bottom. A wineglass of sherry adds to the flavor.—/rs. £, P. Albea, Orange Sponge One-half box of gelatine, juice of five oranges, one cup sugar, one pint boiling water and four eggs. Cover the gelatine with one- half cup water, soak half an hour, pour over it the boiling water, add the sugar and stir until dissolved, add the orange juice and strain into a dish. Put this in a pan of cold water and stir until cold and thick, Then beat the whites to a stiff froth, add to the above and beat until smooth. ‘Turn into aa fancy mould to harden. Make a vanilla sauce from the yolks of the eggs and pour about it. —Mrs, Watt Martin, Prune Whip Stew and mash prunes, beat whites of eggs and sugar into it, put into dish and bake light brown. Serve with whipped cream. 3 —Mrs, P. W. Crutchfield. Salmagundi Grate one large cocoanut, and to it add the pulp and juice of a dozen oranges, one small can grated pineapple, half dozen bananas sliced thin, juice and grated rind of three lemons, and one-half pound English walnuts. Sweeten to taste with powdered sugar, and flavor with sherry: Serve in sherbet cups with whipped cream, and three Maraschino cherries on top of each. Salpicon of Strawberries and Pineapple Cut off the top of a pineapple and pare away the bottom so that it will stand upright and firm on the plate; scoop out the pulp, discarding the core; mix the pulp with strawberries cut in halves, the juice of an orange and sugar to taste. Return the mixture to the shell and chill thoroughly. : Syllabub or Whipped Cream Place the cream on ice until thoroughly chilled. Sweeten and flavor to taste with French brandy or vanilla. Whip with an legg beater or whip churn. 7 If cream is difficult to whip, the white of an egg to each pint of cream may be added and whipped with it. —Mrs. F. G, Crutchfield, a2 THE TWIN-CITY HOUSEWIFE Tipsy Pudding Cut sponge cake into slices, dip in sherry wine and over it pour a boiled custard flavored with brandy. On top put whipped cream flavored with wine. Over all’spread almonds that have been blanched and chopped very fine.—A/7s, VV. S. Wilson, Tsarina Cream One pint thick cream, three tablespoons powdered sugar, one- fourth box gelatine, one-fourth cup cold water, one-half cup chop- ped almonds, four teaspoons sherry, one teaspoon vanilla. Whip the cream to a solid froth and color a pale green. Soak gelatine in cold water; when soft stand over hot water until dissolved. Stir sugar lightly into cream; strain in the gelatine; when it begins to thicken add gradually the sherry, vanilla and almonds. Turn into fancy cups and garnish with Angelica.—’/rs, Watt Martin, ; " ICES cAND ICE CREAMS In preparing to freeze cream place the can carefully in the pail, ‘put in dash, put top on, and adjust handle carefully, trying it to see if it turns easily. Crack or beat ice into pieces about the size of a hickory nut. Pack around the can, using one-third as much coarse salt as ice. When almost full pour cream into can, being careful not to get any salt inside. _‘ Finish with ice and salt to top and be- gintoturn. It is not necessary to turn very fast but in order to freeze quickly the turning must be done steadily and with regularity. When fruit, any acid flavoring, wine or brandy is used, it should be added after cream begins to freeze or it will curdle. Cream should be frozen at least an hour or so before it is used. Remove the dasher, cover well, and let stand to ripen. ad ba” Sa ee a hd sf cracked ice.—/7/1s, A. S. Hanes, ae Alexandria Cup bs ba ‘ Remove pulp from grape fruit, chill, and fill grape fruit glasses ce 2 little more than half full. Add to each glass several white grapes cut in halves and seeded. Over this put some powdered sugar and ee pour a tablespoon of sherry. On top sprinkle chopped pistachio f nuts aud garnish with candied cherries and sliced citron. Place each ‘ glass in the larger glass which has previously been packed with Five, Three, Ice Three Banoee. three bananas, three lemons, three cups sugar, ‘three cups water. Dissolve sugar in the water, add the mashed» pulp and juice of the fruit, and freeze, without straining. —Mrs, Henry Roan. ye 5 . Fruit Cup Make a syrup by boiling sugar and water and into it put fruits, such as strawberries, cherries, sliced bananas, shredded oranges and pineapple cut into small cubes. Put on ice until very cold. Fill glasses half full of the fruit mixture and finish out with a few spoonfuls of sherbet, with two or three Maraschino cherries on top. \ Ginger Sherbet Make lemon sherbet and when half frozen add a cup of finely chopped preserved ginger to each quart of sherbet. ; Grape Ice One pint each of grape juice and water, one pound sugar, juice of three lemons, one tablespoon gelatine soaked in part of the water. One egg beaten stiff and added when ice begins to freeze. ow, — Mrs, Chas, Norfieet. Grape Fruit Sherbet Boil one quart of water and one pint of sugar twenty minutes. Let cool, then add one pint of orape-fruit juice, and: the juice of one lemon. [wo medium-size grapefruits will make a pint of juice. Freeze. Serve in glasses, sprinkling the top with cherries, chopped fine.--477s. WV. M, Hendren, 54 THE TWIN-CITY HOUSEWIFE Milk Sherb=2t Boil two quarts of milk and when cold add the well-beaten whites of two eggs. Put this in freezer and when it begins to freeze add lemonade made of the juice of six lemons, one and one- fourth pounds of sugar and one-half pint of water. Stir this well into the milk and freeze.— Ms. A. B. Daingerfield. Milk Sherbet Boil half a gallon of sweet milk and when cold add to it the well-beaten whites of two eggs. Put in freezer and when it be- gins to freeze stir in three pints of strong lemonade. A can of grated pineapple may be added if desired. 1 Mint Sherbet One quart of water, one pound of sugar. — Stir until sugar is dissolved and cook five minutes after it begins to boil. Add the juice of two lemons, and the leaves from two dozen stalks of mint, chopped fine and mashed toa pulp. Freeze. The well-beaten white of an egg may be added after it begins to freeze if desired. Mobile Sherbet Six lemons peeled, the juice pressed into two quarts of water. Sweeten with two pounds of white sugar. Beat the whites of six eggs to a stiff froth and stir in after the sherbet is half frozen. —Mrs, Robert Norfleet. Orange Ice ; i Six oranges, two lemons, three pints of water, one and one- fourth pints of sugar and one and one-half tablespoons of gelatine. — Soak gelatine in one cup of cold water for one hour. Boil sugar and water twenty minutes, add gelatine and juices and freeze. —Miss Mary FHlodgin. Pineapple Glace . | One can grated pineapple, one quart of water, one pint sugar, juice of two lemons. Put in freezer and when half frozen add the well beaten white of one egg. Pineapple Sherbet To the juice from one can of sliced pineapple add four lemons, two quarts of water‘and two teacups of sugar. Strain through a coarse cloth. Put in freezer and turn until half frozen. Whip the whites of five eggs, add to them three tablespoons of sugar; put this in freezer and freeze hard.—//7s, R. B. Glenn. Peach Glace One quart canned peaches, mashed fine through a colander. Add one quart cold water, then one pound sugar. Beat well one egg and stir in the mixture. Then add juice of one lemon. Then freeze.—/7/7s. vA S. Archbell. Roman Punch One quart weak tea, one pint sugar or more to taste, one pint claret, two tablespoons rum, one pound glace cherries, grated rind — and juice of three lemons. Add the rum and cherries when the punch is about half frozen. Serve in glasses with whipped cream on top. i Te ey Ee Te ae Ty ae A RE Ne Sy ee ee ee THE TWIN-CITY HOUSEWIFE a ee Strawberry Water Ice One quart of strawberries, three-fourths of a pound of sugar, juice of one lemon, one pint of hot water. Add the sugar and lemon to the berries; mash through a sieve, let stand one hour, add water; then freeze.— 4/7s. C. /. Watkins. Strawberry Frappe One quart of berries rubbed through a colander and sweetened to taste and one quart of water. “Take one tablespoon of gelatine ana cover with cold water for about fifteen minutes, then add one teacup of hot water. When cool, mix all together and freeze. When half frozen add the beaten whites of two eggs. Whipped cream added with the eggs in any quantity desired is a great im- provement.—M7s. 4, L. Smoot, Salisbury, Tutti Frutti Four oranges, two grape fruit, three bananas, one-half can Hawaiian pineapple, one-half pound figs, one-half pound dates, one-half pound Malaga grapes. Dice fruit and mix thoroughly. ‘Add enough pineapple to make real moist. Partly fill sherbet cup and place in center a spoonful of mint sherbet. ——-Mrs, J]. Ek, Alexander, Bisque Ice Cream Three quarts of cream, one teacup of sugar, one pound of ase 4 2 : macaroons, two teaspoons of extract of vanilla. If milk is used instead of cream add three or four well-beaten eggs. Let milk and sugar come to a boil, stir in the eggs and pour over the crumbled or grated macaroons and press through a colander. Add the vanilla and freeze. “This recipe makes one gallon of cream- —Mrs, Ek, S. Gray. Cherry Ice Cream Three quarts milk, one pint cream, sweeten and favor to taste. Put on stove and let get lukewarm. When lukewarm stir in four dissolved Junket tablets (dissolve these tablets in one tablespoon of water). Pour in freezer right away and let stand un- til it jellies and then begin to freeze. One cup cherries with ‘the liquor that goes with it, pour liquor in but don’t put cherries in un- til it begins to freeze. Use also for flavoring, one dessert spoon of vanilla and a little almond and rose.—Ziss Maude Bohannon. t * California Pudding ‘Make a boiled custard, using one-half gallon of milk and six ‘eggs. Sugar to taste. When cold stir in a can of pineapple, one- half dozen bananas, one-half dozen oranges. Freeze and serve in orange cups. —/77s. E, D, Vaughn, Chocolate Cream One quart of milk, two small cups of sugar, yolks of three eggs, one tablespoon flour, two ounces Baker’s chocolate, one quart of cream, vanilla to taste. Make a custard of the milk, eggs, sugar, and flour. Dissolve chocolate over steam of teakettle, add to the custard, strain, add the cream and freeze. — Mrs, Frank Miller. 56 THE TWIN-CITY HOUSEWIFE Caramel Ice Cream Heat one pint of milk to boiling point. Stir in one cup of sugar and two eggs, beaten together until light, and two rounding tablespoons of flour. When the milk is first put over the fire put one cup of sugar in pan to melt; when brown stir in the custard and boil five minutes; when cold add one-half cup of sugar, a pinch of salt, and one quart of thin cream, and freeze. —Mrs. A, B. Gorrell. Coffee Ice Cream Beat well together two eggs, one cup of sugar and two even tablespoons of sifted flour. Add this to one pint of boiling milk and let it boil for five minutes, stirring constantly. When this cools add one cup of sugar, one quart of cream and one cup of black coffee. —A/7s, J. M. Rogers, Frozen Pudding One-third of a pound each of raisins, currants and citron, stoned and cut fine, half a pound of blanched almonds, pounded to a paste; soak all in two wineglasses of wine all night. Make a syrup of one pint of water and one pound of sugar. When it ~ comes to a boil put in the fruit and wine and let boil several min- utes. Make a custard of two quarts of sweet milk, yolks of three | eggs and half cup of sugar. When both are cool mix together. Just before freezing add a quart of rich créam whipped stiff to which the whites of three eggs have been added. Flavor with vanilla and a half a glass of brandy.— Ms, J. J. Norman, Ginger Ice Cream Three quarts rich cream, one quart new milk. To every cup of cream and milk allow one tablespoon of sugar, one quart of peach preserves (fruit chopped fine and syrup added,) one-half pound crystalized ginger and juice of one orange, one and one-half pints of best sherry. “Taste cream and if not sweet enough add sugar to taste. —A/rs, E. E. Gray, | } Grape Cream ‘Two quarts of milk, one quart of cream, whipped, and one quart of grape juice. Sweeten separately to taste. Put milk and cream into freezer and when thoroughly chilled, pour in grape juice and freeze.—//rs. W. E. Franhlin. Ice Cream One quart milk and one quart cream, three quarters of a pound of sugar. Beat whites of four eggs and put in just before freezing. Whip the cream before freezing. This makes three quarts. — Yrs, Erwin, Morganton, | Ice Cream One quart whipped cream, one quart fresh milk, two small cups of sugar, two eggs, well beaten. Boil the milk and to it add the beaten eggs and sugar. Let it cool ; then flavor and freeze. When half frozen add the quart of whipped cream. —Miss Mary Hodgin, , hh a Nn i ty Me el rn os ers =e . 3 . s ; aX Se THE TWIN-CITY HOUSEWIFE 59 a nr German Peach Cake Beat two eggs without separating, add to them one cup peach liquor from canned peaches, one and one-half cups flour, one table- spoon melted butter, one heaping teaspoon baking powder. Mix well and turn into a greased pan. Take the halves of the peaches and press gently into the batter, rounded side up. Dust thickly with powdered sugar, and bake in a quick oven twenty minutes. Serve warm with hard sauce.—J77s. F’, G. Schaum. Kiss Pudding or Cup Custard Boil one quart sweet milk in custard kettle, stir into it four heaping tablespoons sugar and four of corn starch dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of foureggs. Have the whites of eggs beaten to a stiff froth with one cup pulverized sugar and one teaspoon vanilla. Pour custard into a pudding dish or small custard cups, place in oven and let re- - main until set. Spread whites over top, and return to oven until a delicate brown. Lemon Pudding Juice and rind of two lemons, two cups of sugar, one of milk | and two tablespoons of corn starch or flour. Yolks of six eggs. Beat white with eight tablespoons of sugar, spread on top and brown. —Mrs, M. F. Martin. Plum Pudding One pound raisins, one-half pound currants, one-quarter pound _ citron. Flour the fruit well. Use the inside of a ten-cent loaf of bread, pulverized fine; one-half pound of beef suet, chopped very fine, and dredged with flour; sugar and salt to taste, one pint of fresh milk, six eggs well beaten. Boil pudding six hours in moul ered tight on top, sesas not to admit of any moisture penetrati the batter. Serve hot with both hard and liquid sauce. | —Mrs, James A. Gray. English Plum Pudding Three fourths cup of suet, one pound sugar, one and one- fourth pounds of bread crumbs, one and one half pounds currants, one and one-half pounds raisins, one pound citron, twelve eggs well peaten, one pint sweet milk, juice of three lemons, one heaping tea- ‘spoon salt, one handful of flour, one teaspoon baking powder in flour, one tablespoon cinnamon, one half tablespoon cloves, one glass wine, one glass brandy. Mix suet and sugar first, then add fruit, crumbs, flour, brandy, spices, milk and eggs in order named. Mix evenly with the hand. Grind suet in a meat chopper G sausage grinder will not do), or it can be chopped fine with a knife. Steam “eight hours. Serve with ‘brandy sauce. SAUCE—Cream together one cup of sugar and one-half cup of butter. When light and creamy, add the well-beaten yolks of four eggs. Stir into this one wineglass of wine or brandy, a pinch of salt and one large cupful of hot milk or cream. _ Beat this mixture ‘S well, place in a double boijer over the fire and stir until it cooks re icken i i boil. “ently to thicken like cream. Be sure that it does not 4 4 ‘ —Mrs, Geo. S, Norfleet. Se es 60 THE TWIN-CITY HOUSEWIFE Potato Pudding Three-quarters of a pound of raw sweet potatoes grated, four eggs, butter the size of a walnut, one pint of sweet milk, three table- spoons of flour, half pound of sugar, spices to taste. Bake very slowly. To be eaten when cold or hot.—J/rs. £, Lott, Rice Pudding Three-fourths cup rice put in a double boiler with enough water to keep from burning. When done add a tablespoonful of butter, a cup of white sugar, two eggs, as much milk as neces- sary to thin, and a pinch of powdered mace. Bake. | —Mrs, L. M, M. Tapioca Pudding Wash a teacup of tapioca,and put to soak for one-half hour. Pour over it a quart of milk, and let stand on the back of stove until warm. Add a teacup of sugar, a tablespoon of butter, and four well beaten eggs. Flavor to taste. “Turn into a pudding dish, and bake three-fourths of an hour in hot oven. Serve hot or cold. - —Mrs. W. M flendren, Washington Pudding Beat four eggs well (separately), cream one-half teacup of butter, one and one-half teacups of sugar, soak one cup of bread crumbs in milk enough to cover them. Add the sugar and butter to the eggs, then the crumbs last. Add one pound raisins and a glass of wine. Bake, and when done spread the beaten whites over top and let brown.—/rs, C, M. Thompson, Lexington. I Caramel Sauce One small cup of butter, one cup of white sugar, one scant cup of cream. Boil all together and stir until thick. Place where it will keep hot. Butterless Sauce One-half cup of sweet milk, one cup sugar, yolks of two eggs. Put the milk in a double boiler and when hot add the yolks of the eggs and sugar well beaten together. Boil until as thick as custard, take from the stove and when cool add the flavoring. Just before serving beat whites to a stiff froth, with one tablespoon of powdered sugar and add to the sauce.—J/7s, P. H. Hanes. Hard Sauce Cream together butter and sugar; add:a little very thick cream; flavor to taste. Serve with any hot dessert needing rich sauce. —Miss Mary Hodgin. Rich Sauce One cup powdered sugar and one-half cup butter beaten to a cream. Add one egg, white and yolk beaten separately, and one wineglass of brandy. Place over a kettle of boiling water, and stir rapidly a few minutes.—7s. W. M, Hendren., White Sauce Whites of two eggs, not beaten, one cup of white sugar beaten into them; add one teaspoon of vinegar and beat well, then add three tablespoons of wine. Just as it goes to the table add two-thirds of a cup of sweet cream. Nice for puddings, also for berries, canned peaches, etc.—S. PIES AND CUSTARDS Pastry for Pie Crust To one quart of flour add one-half teaspoon of salt, a cup of lard or butter. Mix well by rubbing through the hands or chop- ping with a knife. Make into a very stiff dough with ice water, working as little as possible. If a teaspoon of baking powder is added half the above quantity of lard will be sufficient. Apple Custard One-half pound each of stewed apples and sugar, one-fourth pound of butter, six eggs.—/7s. Jane Hanes, Banana Pie Line a pie tin with rich crust and bake. Fill the crust with sliced bananas over which has been squeezed a little lemon juice, and pour over it a custard made as follows: One cup of milk, one- half cup sugar, yolks of three eggs, two tablespoons of flour. Boil until thick. After pouring this over the bananas in crust adda meringue of the well-beaten whites and sugar. Set in oven and brown. In place of the banana—strawberries, grated pineapple, or _ any other fruit liked may be used.— Ms. R. C. Click, Banana or Pineapple Tarts Make good pastry and bake in inverted patty pans, after prick-. ing in several places. When cold fill with sliced bananas, or grated pineapple. Place on each a large spoonful of stiff whipped cream flavored with vanilla. Buttermilk Custard One tablespoon of butter creamed with one tablespoon of flour, one cup of sugar, two eggs beaten separately, one cup buttermilk and a pinch of soda. Flavor to taste.—Mrs. P. W. Crutchfield. Butter Scotch Pie ‘Two cups brown sugar, two tablespoons flour, butter size of an egg. Mix these together, then add two and one-half cups boil- ing water. Jastly add the yolks of two eggs. Let this boil until thick, stirring all the time. Pour this in crust, which has been baked first. -Beat the whites of the eggs to a stiff froth and add a little sugar. Spread this over the top of the pie and place in oven to brown.—4/7s. W. L. O' Brien. Citron Tarts Yolks of six eggs, one-half pound butter, three-fourths pound of sugar, one teaspoon ground orange peel. Line tart tins with rich pie crust. Put a spoonful of the mixture in each and bake. —Miss Gertrude. Siewers, Citron Tarts ‘Two and one-half cups of brown sugar, butter the size of an egg, yolks of fourteen eggs. With a knife cut the butter and sugar, then add the yolks without beating. Do not stir, but mix with a knife. Flavor with lemon. Line patty pans with a ‘ich pastry and put a small quantity of the above in each. —Mrs, H. T. Bahnson. ae ee OP a a ee ee OY ee, > Ane ‘2 ae a ’ wr ~ a A ce THE TWIN-CITY HOUSEWIFE 63 — Brown Sugar Pie One cup brown sugar, one tablespoon of butter, yellows of three eggs. Cream well and bake in pie crust. Flavor with vanilla. —Mrs, H. F. Jenkins. Cocoanut Pie : ‘Take one-half pound of grated cocoanut, one-half pound fresh butter, one-half pound powdered sugar, one wineglass of brandy, four eggs beaten separately, to the utmost, two teaspoons lemon juice and two teaspoons of flavoring to taste. Rub butter and sugar to a smooth cream, whip in the brandy and lemon juice, stir in the beaten yolks and lastly the cocoanut, alternately, with the whites. Bake in open shells of the finest puff paste. —A7/rs, C. Buford, Kentucky Pudding Three eggs, two and one-half cups of sugar, three-fourths of a cup of butter, one cup of cream, three tablespoons of flour, one tea- spoon of essence of lemon. Bake in one crust. —Mrs, /. B. Moseley. Lemon Pie The grated rind and juice of one lemon, yolks of three eggs, one-half teacup sweet milk, one tablespoon corn starch, one cup sugar, a little butter. Beat all together and bake in tins lined with rich crust. Beat the three whites, adding one-half cup fine sugar; place on pies when done and brown in the oven. ‘This makes two nice pies. 77s. W. L. Stagg. 3 Lemon Pie Rind and juice of two lemons, two cups of sugar, one cup of milk, two tablespoons of corn starch, yolks of six eggs. Bake in trusts. When done take out and pour over the top the whites of the eggs, beaten very stiff, with eight light tablespoons of powdered sugar. Put into the oven until a light brown. This makes two pies. —Mrs, W. P. Sandridge. e/Vince Pie Place between two rosette wafers a spoonful of hot mince meat, and serve as an individual pie. Pumpkin Pie ’ To one pint of stewed pumpkin add one quart of sweet milk, three well-beaten eggs, and sweeten to taste with brown sugar. -Flavor with one teaspoon each of cinnamon and ginger; nutmeg may be added and a small teaspoon of salt. If the milk is not very rich add a small teaspoon of butter.—/7s. P. H. Hanes. One pound raisins, one-half pound sugar, yolks of six eggs, one-fourth pound butter, one Cup meal mush, one teaspoon each of mace and allspice. Stone raiciis and stew them until tender. Put the sugar, butter and eggs together, add the raisins and last the hot mush. Whip the whites of the eggs stiff with six tablespoons of sugar for a meringue. Bake in two crusts. —_Mrs, McKoy, Wilmington, Raisin Pies —— ond THE TWIN-CITY HOUSEWIFE g Silver Pie One large Irish potato, peeled and grated, one cup of sugar, one cup of boiling water, rind and juice of one lemon, one table- spoon corn starch, well-beaten white of one egg. | Bake in a crust. A meringue can be added if liked.——J/rs, A7., Asheville, Strawberry Shortcake Four eggs, one and one-half cups of flour, one cup of sugar, three-fourths of a cup of sweet milk, one-half. cup of butter, one teaspoon of baking powder. Bake in sheets, spread with berries and sugar. Stack like a layer cake. Make a nice butter sauce, thicken with mashed berries while hot and pour over cake. _Mrs. C.J. Watkins. Strawberry Shortcake ‘Two heaping teaspoons of baking powder sifted in one quart of flour, a scant half cup of butter, two tablespoons of sugar, a pinch of salt, and sweet milk or water to make a soft dough. Roll almost as thin as pie crust. Put one layer in a baking pan, and spreac with a little butter upon which sprinkle a bit of flour. Add another layer, and so on until all the crust is used. Bake about fifteen minutes ina quick oven. Turn out upside down. ‘Take off a layer, spread with strawberries which have been sweetened, then another layer and so until all are used. Serve with whipped cream. —Miss Jennie Bingham, — ee ee ye ae Bits : { 4 ; oo = a oe Weights and Measures One quart sifted flour (well heaped).........weighs one pound One pint soft butter (well packed) .........weighs one Bond: One pint eranulated\Sugar.)... 2.402) ....2... weighs one Hound: Two and one-half teacups best brown sugar.. weighs one Vaid ‘Two and three-fourth teacups powdered sugar, weighs one see ‘Two tablespoons granulated sugar............weighs one ounce ‘Two tablespoons butter...................-.Weighs one pee Four tablespoons flour........-............Weighs one ees ‘Three tablespoons grated chocolate..........weighs one pen Four teaspoonfuls..........................0ne tablespoonful. ‘Two Pode MONS elinhcu bislat bs oe a se's cs ¥essert-spoontul. Pee eA LeSDOONG ICUIGL Hiih pak se se sve rece tee ee es ss One CH] BME AIGS MONG GLY d Wu eiite is se hele s bec ce es ees sleet ONE oill. Two teacupfuls. : ..)). 3... (yond ee Gee ee Gane bint Five tablespoons PCI ie eich iwiers) ls ania crouse ONE WinegLass. A common-sized teacup holds half a pint. Some Rules for Cake Making Have eggs and butter perfectly fresh. Always separate whites and yolks of eggs unless the recipe directs otherwise. : Measure everything before beginning. Do not use a tin basin, as it discolors the materials. Beat butter to a cream before adding the sugar, then beat un- til very light before adding the well-beaten yolks of the eggs. Add the milk and the flour, the latter only a little at a time, mixing well before adding more. Sift the baking powder into the last cup of flour. Last of all add the stiffy-beaten whites, stirring only enough to mix them well with the batter. ~ Have pans well greased beforehand, and in putting batter into them be careful not to touch sides or bottom with the spoon or the cake will stick. It is well to line the pans with greased paper for fruit cake, pound cake, or any cake rich in butter. Loaf cakes should be baked in a moderate oven. Layer cakes may be baked more quickly. Do not jar the stove or open and close the oven door for some time after the cake is put in. If necessary to look at a cake while baking do it as quickly as possible, and open and close the door carefully. | When a cake is done, turn it out gently on a cake sieve and do not handle it while hot. If cake should stick, a damp cloth laid over the bottom of the inverted pan will sometimes remedy it. Angel Food — One coffeecup flour (measured after being sifted once); put in this one teaspoon cream tartar and sift five times. One and one- _ half cups granulated sugar sifted once, whites of eleven eggs beaten to a stiff froth. Put sugar in eggs, a tablespoonful at a time, and stir lightly; flavor to taste and stir in four same as sugar. Do not stir more than is necessary to “ix the ingredients. Put ungreased paper in bottom of pans. Do not allow the batter to stand, but pour in pan immediately and bake in a moderate oven forty min- utes. -When done turn upside down while in pan and let cool. | —Mrs, Brandenburg. 4 ‘of two eggs, well- beaten, one heapig teas Blackberry Jam Cake One cupful of blackberry jam, one cupful of white sugar, one- bu half cupful of butter, one-half cupful of sour creamy two and one- | Ta half cupfuls of sifted flour, the whites of four eggs, beaten stiff, one teaspoonful of soda, one teaspoonful of cinnamon, one nut- meg, grated. Bake in layers, put together with white icing, and sprinkle thickly with raisins. Moravian Sugar Cake One cup mashed potatoes, three-fourths cup sugar, one-half cup butter and lard, two eggs, one pint of sponge or a cup of yeast, one-fourth cup of milk, and a little cinnamon. Roll one- fourth inch thick and let rise. Cream brown sugar and butter together, flavor with cinnamon and spread on top. Bake until a light brown, and immediately on taking from the oven moisten top. -with milk or cream. Chocolate Cake Two cups yellow sugar, one cup butter, one cup sweet milk, with one-half teaspoon soda, one cup grated Bakers’ chocolate, five eggs (leaving out the whites of two), three cups flour. Beat — butter and sugar to a cream, add milk, eggs, chocolate, and lastly the flour. Bake in layers. Make a soft frosting of the whites of. fwo eggs and two cups granulated sugar. Boil the sugar with water until it can be rolled into a ball, then pour over the well-beaten whites. Flavor and beat until cool.—W/s. Brandenburg. Raat = oe Ss Chocolate Cake One cup grated chocolate, one cup sugar, one-half cup milk, yolk one egg. Boil all together until it thickens. While this ne mixture is cooling make a cake of one cup of sugar, one-half cup butter, one-half cup milk, two and one-half cups flour (measure Fay after it is sifted), two teaspoons baking powder, one teaspoon of Se vanilla, four eggs beaten separately. Beat this batter very light and add the chocolate mixture if perfectly cold. Bake in four layers Make boiled icing of one pound sugar and one-half cup water Beat stiff the whites of three eggs and when sugar boils almost to the crackle, pour over the whites and beat hard until cold. Spread quite thick between the layers.—//7s, Edgar Vaughan, Delmonico Cake i One cup butter, two and one-half cups powdered sugar, three and one-half cups flour, one cup milk, two and one-half teaspoons baking powder sifted with flour. Whites of six eggs well beaten, i Flavor t to taste. —Miss Gertrude Siewers. Lhd tt do ya Devil’s Food Cake One-half cup butter, one cup sugar, yolks of two nae one — ois cup buttermilk into which put one teaspoon soda, two cups flour, i two tablespoons cocoa dissqlved in one-half cup hot water, whites. pon baking iG it Heal FittiInc.—T wo Bh wd cocoa, one cup or gar, butter size of an egg, one-half cup cream. or m: gether. After taking from stove add one: teaspor ai yee He lhe “hsp at ‘Aaa THE TW IN-CiTY HOUSEWIFE Feather Cake | Two cups sugar, three cups flour, one small cup butter, one up sweet milk, three eggs, three teaspoons Royal baking powder and one teaspoon lemon juice or extract.—/rs. C. H. Fogle. Fruit Cake Twelve eggs, one pound each of flour, butter, brown sugar, — _ citron, currants, figs and dates, one-half pound candied pineapple, , ; three pounds of layer raisins, two large nutmegs, one-half ounce : whole cloves ground fine, one pint wine, one-half pint of brandy. i. _ Seed the raisins, cut the fruit as fine as possible, and dredge with part of the flour. Cream, butter and sugar together, add the well- beaten eggs, flour, spices, wine and brandy. Turn into a well- ) greased mould, boil for three hours, then put into a moderate oven __ and bake two hours.—/7/7s, PR. C. Click, ae i a Fruit Cake j Two pounds best raisins, stoned, two pounds currants, one pound citron, twelve eggs, one pound each of butter, sugar, and flour. Make batter as for pound cake. Before adding the fruit stir into the batter four and a half teaspoons of cream tartar, one- i ‘one tablespoon each of cinnamon and white i yur | aspoons grated nutmeg, one large spoon of best Dredge the fruit well in flour and add by- degr ees the a teacup of brandy or whiskey. Bake sony This lice cak “Mrs, W. L, Stagg. pei Fruit Cae ; eas 3 wes fi. Sk obese See SE oes =F : s, one pound citron, one pound almonds, blanched and pow- de red, and one pound English walnuts. Dredge all the fruit and a p weighed out for the batter. Grate two large nutmegs, three table- 4 bas ai teacup of brandy, a teacup of sherry and two mi ae of extract of lemon. Make a batter as for pound cake, add the _ dredged fruits and nuts, with seasoning mixed in, then the lemon : and brandy, and lastly the wine, with a teaspoon of soda stirred in and allowed to foam. Grease the mould thoroughly and line bot- tom with four or five layers of paper, likewise tie several thick- nesses of same around the sides of mould. Lay a paper over the "top and bake about four hours.—/7s. L. 4. Vaughn. Gold Cake Yolks of eight eggs, one cup sugar, one-half cup butter, one- half cup sweet milk, one and one-half cups flour, two teaspoons 4 Sout les bei powder me in the flour.—J/7s, C. 7, Fogle, ™ ” Jelly Roll Three eggs, one cup sugar, one and one-half cups flour, one Ai all baking powder, two tablespoons : sweet milk. Bake in a oe and wrung hard. Spread cake with jelly, and roll. . This is nice ‘ ‘served with wine sauce, leaving off the jelly. . ide . —Mrs, Samuel Blackburn, ete aa, s thoroughly, but use extra flour, not disturbing the pound: quick oven, turn out on a cloth that has, been dipped in hot water 68 THE TWIN.CITY HOUSEWIFE bi Ice Cream Cake S oioa ie" One cup butter, two and one-half cups sugar, one cup sweet milk, four cups flour, five eggs and two teaspoons baking powder. —Mrs, Phillip Hanes. Lady Baltimore Cake One cupful of butter; two cupfuls of sugar; three and one- half cupfuls of flour; one cupful of sweet milk; the whites of six eggs; two level teaspoonsful of baking powder, and one teaspoon- ful of rosewater. Cream the butter; add the sugar gradually, beating continuously; then the milk and the flavoring; next the flour, into which the baking powder has been sifted, and lastly, the stifly-beaten whites of the eggs, which should be folded lightly ~into the dough. Bake in three layer-cake pans, in oven hotter than it would have to be for loaf cake. To make the filling: Dissolve three cupfuls of granulated sugar in one cupful of boiling water; cook it until it threads then pour. it over the stiffy-beaten whites of three eggs, stirring constantly. ‘Io this icing add one cupful_ of chopped raisins, one cupful of chopped nut meats, pecans pre- ferred, and five figs, cut into very thin strips. | With this ice both the top and sides of the cake. ~ Loaf Cake Two cups butter, three cups sugar, six cups flour, six eggs; one-half cup cream, one-half teaspoon soda, one quart raisins, stoned, one.cup yeast. Flavor with nutmeg aed.orange peel. wee, —Mrs, A, B, Dangerfield. +4 Nut Cake One-half cup butter, one and one-half cups sugar, three eggs, ~ two and one-half cups of flour, one and one-half teaspoons of bak- | ing powder, one-half cup sweet milk, one cupful of nuts after be- ve ing shelled and chopped. | Rub the butter and sugar to a cream, — add the eggs beaten a little, then the flour sifted with the baking I ‘powder. Mix with the milk and nuts into a rather firm batter. Bake in square tins about thirty-fiye minutes. When done ice and cut in small staat and put half an English walnut on each square. aaa: Ee, Crmchpeta, ‘a One-Egg Cake ‘ abt oh pag 4 One egg, one cup sugar, two tablespoons butter, two-thirds : cup sweet milk, one and one-half cups flour, one heaping teaspoon oT baking powder, sifted in flour, or one-half teaspoon soda, dissolve | in two-thirds cup sour milk. Bake in biscuit pan. Turn out when done and sift pulverized sugar over it. Then cut in squares: Flavor Be with vanilla.—JA/rs. 7. L. Henly. ' Perfection Cake | ‘ ae ‘ Thfee cups sugar, one cup butter, one cup sweet milk. three) am cups flour, one cup cornstarch, whites of twelve eggs | beaten stiff) "hag two teaspoons cream tartarin flour, one feaghoost soda in half, the Pern antennae ee THE TWIN-CITY HOUSEWIFE 69 Se ne eee Ce oe Se eeeeseseseseSFSs‘i:é Pound Cake - One pound sugar, one pound flour, a light pound butter, one | * dozen eggs. Sift and dry the flour, pound and sift the sugar, wash | butter until free from salt. Gradually add the sugar and butter alternately with the four. Beat well and bake in a slow oven. % ——-Mrs. ]. W. Hanes, Queen Cake One cup of sugar, one-half cup of butter, two eggs beaten to- | gether, one-half cup of sweet milk, two cups of flour, one tea- _ -spoon of baking powder. Make a paste as follows: One-half cup of sugar, one-half cup of milk, yolks of two eggs. Boil until thick. Cool, and stir in the cake batter. Flavor with vanilla. Ice » — with white icing. : Ribbon Cake . One and one-half cups of sugar, one cup each of butter and milk, three eggs, two and a half cups of flour, one-half teaspoon soda, one teaspoon cream tartar, or one heaping teaspoon baking powder. Bake two-thirds of the batter in jelly cake pans; to the remainder add one cup raisins, chopped fine, one cup currants, one ‘teaspoon each of nutmeg and cinnamon, two tablespoons molasses. u Put an extra paper under the dark part. Place the dark between the two white layers and put together with the white icing. —Mrs, N. A. Barrow. a } Rocky Mountain Cake Whites of eight eggs, one cup butter, two cups sugar, three cups flour, three-fourths cup sweet milk, two teaspoons baking pow- | der; flavor to taste. Bake in four dayers: : gar and one-half cup water. Let sugar and water boil ‘ing until it makes a jelly when dropped into cold water. Phen pour over beaten whites. Beat until nearly cold. Stir into “icing five cents worth each of citron, currants, dates and figs, ten cents worth each of raisins and almonds, and one grated cocoanut. _ Fruit that, requires seeding must be daa and cut very fine with SCiSsors. A small quantity of the cocoanut, citron and raisins (with- out being chopped), together with all the almonds, must be left out __ of icing to be put on the outside. —47rs, Geo, T, Brown. be ais Silver Cake Whites of eight eggs, two cups sugar, one-half cup butter, . - three-fourths cup sweet milk, three cups flour, two teaspoons Royal a eae Sale mixed in the flour.—4/7s. C. £7. ahs Spanish Bun One cup butter, one cup sweet milk, one he ene soda dis- solved 1 in the milk, three cups sugar (white or light brown), four one tablespoon sweet wine, one tablespoon brandy, one-half sins, one-fourth pound currants, one- -fourth pound citron; five ts. s flour put in last, and one nutmeg. Bake in shallow a ™~: 70 | THE TWIN-CITY HOUSEWIFE Spice Cake One pound sugar, one-half pound butter, six eggs, one cup sweet milk, one pound flour, two teaspoons baking powder, one teaspoon each of any kinds of spice desired.—/rs. J. B, Vaughn, Boiled Sponge Cake - Two cups sugar, two cups flour, juice one lemon, eight eggs. Wet sugar with six tablespoons cold water and boil as for icing. Beat eggs separately, beat sugar gradually into the whites; add the yolks, lemon and lastly the flour.—/7s. 2. £. Dalton. Butter Sponge Cake One cup of butter, two cups of sugar, one and one-half cups of flour, six eggs, one-half teaspoon of soda, one teaspoon of cream tartar. Sponge Cake Two cups sugar, three of flour, one of boiling water, five eggs, © one teaspoon baking powder, one teaspoon cream tartar, one-half teaspoon each of lemon and vanilla. Beat the yolks of the eggs and — sugar togethe1; to this add the flour, into which the baking powder and cream tartar has been sifted, and the well-beaten whites, and lastly the boiling water and flavoring.—4/7s, S. H/. /Todgin, ‘ Velvet Sponge Cake Two cups of sugar, one cup of boiling water, two and one- half cups of flour, six eggs, leaving out the whites of three, one tablespoon of baking powder. Beat the yellows a little, add the sugar and beat fifteen minutes, add the three beaten whites and the cup of boiling water just before the flour. . Snowdrift Cake One-half cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, one-half teaspoon of soda, one teaspoon of cream tartar, whites of five eggs beaten to a stiff froth. Washington Cake One cup of butter, one cup sweet milk, three cups brown sugar. three cups of flour, four eggs, one teaspoon each of cinnamon and allspice, one teaspoon of soda and two of cream tartar. —WMiss Kate Hanes, White Sponge Cake One and one-fourth pounds sugar, whites of twenty eggs, ten ounces flour, two teaspoons cream tartar, juice one lemon. Beat whites until light, add sugar, beat well, add lemon juice. Mix cream tartar with the flour and stir inthe flour lightly. Bake about an hour.—S. | White Citron Cake One cup butter, one and one-half cups sweet milk, two cups — sugar, four cups sifted flour, whites of six eggs, two heaping tea- spoons baking powder. Cream butter and sugar first, then add the other ingredients. Puta layer of batter into the cake mould, then a layer of citron, cut in thin strips. Alternate in this way until the batter is all used. If desired, three whole eggs may be used instead of the whites of six.— 77s. E. L, | it ait a — a on 7 See ae THE TWIN-CITY HOUSEWIFE 7\ White Fruit Cake Two cups sugar, one of butter, whites of six eggs, one cup milk, four cups flour, two teaspoons baking powder, two pounds raisins, seeded and cut fine, one pound currants. Roll the fruit in flour. Bake in layers and put together with boiled icing. —Mrs, J], M, Woodruff. White Fruit Cake Whites of ten eggs beaten to a stiff froth, four cups flour, two and a half cups sugar, one and a half cups butter, one cup sweet milk, two teaspoons baking powder, one cocoanut, two pounds blanched almonds, one pound citron cut in small slices. Dredge fruit well with flour before adding to batter. Bake three and a half hours.—/Miss Kate Hanes, ICINGS AND FILLINGS _ FOR> CAKES Boiled Icing Two cups granulated sugar, one-half cup water. Boil until it will thread, and pour over the well-beaten whites of three eggs. Excellent Icing, without Eggs To two teaspoons gelatine add two tablespoons of cold water. Let stand one hour, then-add two tablespoons of boiling water. After the gelatine is dissolved stir in pulverized sugar until thick enough to put on with a knife. Flavor to taste. ‘his will dry almost as fast as it is put on.—47/rs, XK. D. Moseley, Uncooked Icing White of one egg, three cups of confectioners XXXX_ sugar. If not thick enough to spread stir in. more sugar. , —Miss Jennie Bingham. White Frosting Whites of two eggs, beaten stiff, one-half pound powdered sugar. Beat together until it will fall in flakes from the knife; favor to taste. Dust flour over the cake to absorb grease and brush off lightly before putting on the frosting.—J/7s, Z. L. Almond Filling Boil two cups sugar and one-half cup water until it will thread from a spoon and pour over the well beaten whites of three eggs. Beat until cold and add one-half pound almonds, blanched and pounded to a paste. Flavor with rose water. Cream Filling ‘Two cups white sugar, one cup milk, a small piece of butter. Boil until thick, beat until cool and flavor with vanilla. Miss Jennie Bingham, Butter Filling | Whites four eggs, oae pound pulverized sugar, two tablespoons butter, creamed well with part of the sugar. Add the rest of the sugar to the beaten whites. Mix together and beat well. Flavor to taste. | Caramel Filling Four cups of brown sugar, one cup of rich cream, one-half cup of butter, Boil together until it thickens a little. To one-half of this add one pound of pecans, chopped fine, for the filling, and use the other half for outside of cake.—M/rs, Virgil Moir. Chocolate Filling | Make a boiled icing of two cups sugar and one-half cup water; boil until it strings. | Pour over the beaten whites of two eggs and add two squares Baker’s chocolate dissolved over the steam of ket- tle. Flavor with vanilla.k—J/7s, Frank Miller, Chocolate Filling — One cup brown sugar, five tablespoons sweet milk, three tablespoons shaved chocolate, butter size of a chestnut. _ Boil four or five minutes, beat until cool enough to spread. —Mrs. E, D. Vaughn, a a i > eo ————— THE TWIN-CITY HOUSEWIFE 73 fie gi ag Ice Cream Filling di, Whites of four eggs, four cups pulverized sugar; pour one- half pint boiling water over the sugar; boil until it is clear and can- _ dies in cold water. Pour the boiling syrup over the beaten whites: beat hard until the mixture is cold and into a stiff cream. ee with two teaspoons vanilla and one-third teaspoon tartaric acid, Spread quickly between the layers.--I0is. W. M. Hendren. Lemon Butter Be 4 One lemon, one cup sugar, two eggs, a piece of butter the size bdo. of anegg. Grate the rind and press the juice of the lemon into . the mixture. Boil fifteen minutes—JZss Laura Lemly, ¢/Viarshmallow Filling Make an icing of one-half cup of water, two cups sugar, _ whites of two eggs, beaten well. Put one-half pound marshmal- lows in stove, let heat and lay on icing betweenlayers. | —WMrs, FE, P. Albea, Marshmallow Filling One-half cup water, one cup sugar, white of one egg, one- fourth pound marshmallows and one-fourth pound English walnuts. ‘ Boil sugar and water and pour over the beaten egg as for boiled _ =. icing. Add marshmallows and stir until dissolved. Spread on cake «© + with nuts between.—M/rs, H. D, Leak, Mocha Filling ~ One cup of powdered sugar, butter size of an egg. Cream together, and add two tablespoons of cocoa, two of strong coffee, and one teaspoon of vanilla.—//iss Jennie Bingham, Orange Filling '_ ‘* . One cup sugar, one egg, one-half cup water, one tablespoon - putter, one tablespoon flour mixed with a little water, grated rind 1 . and juice of two large oranges. Boil until it thickens. | —-Miss Jennie Bingham, Orange Filling One and one-half cups of sugar, one-third cup of water. Boil until it threads. Beat yolks of three eggs until very light, pour syrup over them gradually, stirring briskly all the time. Beat until cool, and flavor with juice and grated rind of two large oranges, and one teaspoon lemon juice.—Miss Jennie Bing ham, Statesville, _ is nearly one hundred years old.—//rs. R. M. Payne. s ; ing). Drop tablespoons of this mixture into a eee Almond Jumbles 7 i | a Blanch and chop (not too fine) one-half pound of almonds, add one-fourth pound sugar, one-fourth pound butter, yolks of two. eggs, six ounces four. When well mixed add the whites of the eggs beaten well. Roll thin and cut. Bake a delicate brown. . | —Mrs, J. A, Neely. 7 Christmas Cakes | | \ One quart molasses, three-fourths of a pound light brown sugar three-fourths of a pound butter and lard mixed, three-fourths. of a pound flour, wineglass brandy, one ounce soda, two tablespoons. cinnamon, two tablespoons cloves. Rub butter, sugar and flour well together, then add the rest. Dissolve the soda in a little milk and — | put in last. “Then thicken enough to roll out very thin. a : MM ys Pie dela L Crullers ne Ix eggs, one pint sugar, one-half pint butter, one teaspoon soda in one cup sour milk. Flavor to taste. Make stiff enough. to roll, cut, twist and fry in hot lard.—/77saZ, B. Douthit, ; ae nee Pes Z cs. Deceptions Take the yolks of six eggs and one teaspoon of salt, beat un- — til light and add flour to make a stiff dough. Roll very thin, cut in : oblong pieces about two by four inches and fry in a pan of hot lard until a light brown., Sprinkle with pulverized sugar. *. ies —Mrs, J. S. White, Doughnuts Three eggs, three large single handfuls of brown sugar, 1 fe: g cup of cream or fresh milk, three and one-half tablespoons of melted lard, one heaping teaspoon of soda. Flour to make a sof dough. Fry in boiling lard till a delicate brown and sprinkle lib- erally with powdered sugar.—J/iss Maude Bohannon, a Cream Gingerbread One cup molasses, one-half cup sugar, one egg, one tableal spoon each of ginger, cinnamon and nutmeg} 6ne cup sourcream, one teaspoon soda, a pinch of salt, two tablespoons melted lard, ~ two and one-half cups of flour. Pour into biscuit pan and bake; | then cut in squares. —A77s. T, A, Wilson, a Muster Gingerbread One quart molasses, one-quarter pound butter or lard, one= E half pint thick milk, one ounce saleratus dissolved in the milk, one a tablespoon each of ginger and cinnamon, one teaspoon cloves, 4 three and one-half pounds flour. Roll one-half inch thick; cut in ~ squares; wash with milk and molasses. Bake intins. This reci Ginger Drop Cskes ; in a cup of boiling water, five cups ‘e our (incase | b about 3 inches oe bake. — - only the tips of the fingers in pulling and be careful not to twist or Butter Scotch Three pounds brown sugar, one-fourth pound butter, -one-half | teaspoon cream tartar, eight drops extract lemompand as much cold © water as will dissolve the sugar. Boil without. ie until it will break after being dropped in cold water. Do put in the flavor- ing until the candy isdone. Have a dish-well greased with butter, pour in the syrup and when partly cold mark off in squares. — Miss Mamie Dwire, \ Cocoanut Candy ~ Two pounds granulated sugar, one large cocoanut grated; dis- solve the sugar in the milk of the cocoanut. Boil until it will harden in cold water, then add.the grated cocoanut and beat hard™ until nearly cold. Spread on a marble slab or large flat dish and mark into squares. ale iss Mary Hodgin, — Cocoanut Drops” To one-half pound grated, cocoanut allow one-fourth ‘ ie pound of powdered sugar and one-half tablespoon of cornstarch. Mix sugar and cornstarch, sprinkle into the cocoanut. Work with the hands, and shape into cakes. © Place on tins and bake in a mod- erate oven until brown. Chocolate Caramels ve ‘Three routes brown sugar, one-half pac bitter, one-half pound grated chocolate, one-half pint cream or milk, melt all these flavor with vanilla, Pour into a buttered tin. | When partly cool mark in pieces one. inch square, — 7. M, D.. dng OES Eee a ee era ary sone Chocolate Creams, 2 ae pa ay Ks “Melt chocolate, “either sweetened or inieweciened as | Peabeered 2. easily done by using a knitting needle, a hat pin, ‘something of the kind instead of handling with the fingers, » Dip each, pe several times, ‘or. cg the coating is as thi¢k as desired. Taare, eee + ss ae \ Cream Peppermints For cream peppermints boil for five minutes one cupful of white sugar, one-quarter of a cupful of water and eight drops of oil of peppermint. Remove from fire and stir until creamy, then drop from teaspoon on a cold plate. Fondant One pound granulated sugar, one cup of cold water. Mix well together but do not stir after it is put on the siove. | Cook until-a little of the syrup dropped into cold water can be formed into a soft ball between the fingers. “Turn into a greased bowl and beat hard until it is smooth and white and can be kneaded like dough in the hands. This can be put away and kept until needed. Quite a _ varied assortment of candies can be made from this by dividing it into several portions, using a different flavor for each, coloring them” differently, forming it into various shapes, and using with it nuts, crystallized cherries, raisins, bits of citron, etc. Fudge ugar, one-fourth pound butter, three-fourths of Minutes, then add one-half cake Baker’s choc- five minutes longer. Stir all the while. When done beat hard until cool, pour on buttered dish and block of.—Aiiss Mary Hinshaw, | Glace Nuts One pound sugar, ten grains cream tartar, one-half cup of water. Stir until sugar is dissolved. Boil continuously until when Five cups a cup milk. Boil olate, grated, and dropped in ice water it will be brittle and clear. Stand saucepan in hot water and drop nuts in one ata time. ‘Take them out at once and place on oiled paper to harden.—‘/rs, W. 1, Brookes. Madrid Confection One-fourth pound each figs, dates and seeded raisins, one-half pound each filberts and English walnuts. Force through a meat chopper, and knead with the hand to a smooth paste on a board well dredged with confectioner’s sugar. Flavor with sherry wine, roll to the thickness of one-fourth of an inch, and cut in squares with knife dipped in sugar.—Mrs, W. 1. Brookes, ite Mexican Panocha Two pounds maple or brown sugar, one-fourth cup of butter, one cup of cream. Cook over a moderate fire, stirring occasionally until the mixture stiffens when dropped in cold water. Stir in one of pecans, and drop in little cakes on oiled paper. oa * —Mrs. W. I. Brookes. Mints Two cups sugar, one of water and butter the size of a walnut. Cook until it is ‘ when dropped in cold water, then pour out on » marble to cool. J ull until it is firm enough to cut in pieces with scissors. “This quantity makes a pound.—4/7s, Joe Glenn. Molasses Candy ne One cup each of molasses and brown sugar, one tablespoon of vinegar, one ounce of butter, Mix all together and boil without stirring until it hardens when dropped in cold water, then add a teaspoon of soda. Pour into buttered dishes and pull. THE TWIN-CITY HOUSEWIFE 77 ue Far area THE TWIN-CITY HOUSEWIFE _ Nut Candy Three cups brown sugar, one-half cup water, one-half cup vinegar, stir before putting on fire but not after. When it gets to boiling nicely put ina teaspoon of butter and just before removing from the stove add one-half teaspoon soda dissolved in a few drops of water. Pour into greased dishes containing one and one-half cups \ ‘of nut kernels chopped, not too fine. Pull until very light. | | —Miss Mary Hodgin, Nut Creams | Stir confectioners’ sugar into the slightly beaten white of an ego until the mixture can be handled. Flavor to taste, Add a little cold water or cream, working it with the fingers until the proper consistency to mold. Form into round or oval shapes, pressing half a nut kernel on each side. 7 . Orange or Grapefruit Sticks Cut in strips the rind of grapefruit or orange, throw it into boiling water and cook gently for an hour. Turn into a colander. Put one pound of sugar and a pint of water imfeed and skim. When a rather thin syrup is prod d add as much of the peel as you conveniently can to the amo Wntof syrup and cook slowly for another hour. ‘lake this out and ae Add the re- maining peel to the syrup and cook as before. Have ready a large plate of pulverized sugar, roll the pieces of peel in and spread out ‘to dry.—.Wiss Mary Hinshaw. Parisian Figs One pound of figs cut in two and seedy centers removed, one pound each English walnuts, almonds and raisins. | Force through a meat chopper, flavor with Maraschino brandy or lemon juice, spread on the figs, and roll up like a jelly roll and slice. —Mrs, W. I, Brookes, Peanut Brittle One cup each brown sugar and molasses, two tablespoons of butter and one of vinegar. Stir well together before putting on _ stove but not after. Boil until a little dropped in cold water will become quite brittle. Add a cup of peanuts which have been parched a very light brown, and the skin removed. ‘lake from the fire, stir in one teaspoon of soda which~has been dissolved in alittle cold wateliyy Beat well, pour into a buttered dish and cut into squares. Sea Foam . Make a syrup of three cups of brown sugar and just enough water to cover it. When done pour very slowly over the stiffly- ‘beaten whites of two eggs, beating hard until it is stiff. Flavor with vanilla, and drop by spoonfuls on a buttered dish. " Chocolate Sea Foam ~ One cup of light brown sugar, one-half cup of water, one- third of a cup of grated chocolate. Stir before cooking, but not. after. When it will “‘thread’’ from the point of a spoon pour over the stifly-beaten white ofan egg and beat until it begins to get stiff. _. Drop by spoonfuls on a buttered dish, or pour into fish and mark TF olf i in squares. ; beta Y ee : THE. TWIN-CITY HOUSE WIFE 79 < Three cups of light brown sugar, one cup of cold water, one tablespoon of vinegar. Stir until mixed, but not after it is heated. Bring to a boil gradually and boil steadily until] done. Pour over the stify-beaten whites of two eggs and beat well. When it be- gins to stiffen flavor with a teaspoon of vanilla and add a cupful of chopped nut kernels. Drop on buttered paper or pour into a greased pan cut into squares. Stuffed Dates Nut Sea Foam . ; Remove seed from dates and fill cavities with English walnut kernels. Press together and roll in powdered sugar or in grated cocoanut to which a little powdered sugar has been added. Miss Mamie Dwire. Ba? Stuffed Figs One pound of marshmallows melted in a double boiler. Grind through a meat chopper one-half pound English walnut meats, and add them to the marshmallow paste, stirring until thor- oughly mixed. “Lake two pounds of unpressed figs, cut a slit in the side of each, fill with the above mixture, close, press into shape, and roll in powdered sugar.—Mrs, A, S. Hanes. ae Taffy Six cups brown sugar, two cups syrup (do not use nyvolasses), one-half cup cream, one-half cup vinegar, one tablespoon butter. After it has boiled enough to pull remove from stove and stir in one Flavor and pull. —A@iss Ella Hinshaw. | aa Pe Sonn Log. MES even teaspoon of soda. White Sugar Candy Three cups granulated sugar, and just enough vinegar to dis- baie A ‘solve it. Cook until nearly done, then add a piece of butter the size of a hickory nut. When done pull until light. eee A ES A Cea a 2 ee B Reve perme pen andl ca om rere ' Yn On a “a enough for the time, as it will not keep. FOOD FOR THE SICK | \ \ Albuminized Sherry~ Beat the white of one egg ‘stiff, and beat in slowly sugar to taste and one tablespoon of sherry. _ Serve cold. Albuminized Orange or Lemon — To the unbeaten white of one egg, add the juice of one orange ora lemon. Sweeten to taste and blend thoroughly. Strain over a little finely-cracked ice and serve. Beef Juice Broil steak. very rare. Squeeze out juice with a lemon squeezer into a warm cup. Season with salt and pepper and serve in a china cup so as not to show the color. Prepare only Extract of Beef Run through a meat chopper one pound of round steak; put. in a glass jar with one-fourth cup of cold water. Place jar in a kettle of cold water, heat gradually and keep just, elow the boiling point for two hours. Strain and press the meat to obtain the j juice. Season with salt.—//7s. Yorke, Chicken Jelly Cut a chicken into small pieces and put in a double boiler with a teaspoon of celery seed, and water. Cover closely and let cook for five hours. Salt to taste, and strain through’ a cloth. There shculd be about one-half pint of liquid. When cold remove the fat, and to one tablespoon of the jelly add three tablespoons boiling water. Very nourishing for invalids. Egg Nog Beat the yolk of one egg until yery light, add one tshlesenan of sugar, and a speck of salt, and beat until creamy. Add very slowly one tablespoon of brandy, or more if egg still has a raw taste. Add one-half cup of milk or whipped cream and last of all the stifly-beaten white of the egg. Serve immediately. Mrs. HL, Jones. Meat Broths In making any kind of meat broths, cut meat into small pieces, soak in cold water before heating, using both meat and bone. Cook in steam-tight kettle, let simmer but not boil, cook a long time. Make the day before using and remove fat from top when cold by laying upon it a sheet of blotting paper. Bacon Sandwiches Broil or cook in spider thin slices of the best bacon until crisp and well browned. Lay the slices while hot between thin slices of well-baked white or brown bread. This is excellent My delicate persons who do not relish fat in any other form. —Mrs, WS, Creasy, Baked Egg ad Break an egg into a well-buttered dish, sprinkle with pepper, salt, and bits of butter. Add one-half tablespoon of eream and bake until white is set. Serve very hot on toast.—/77ss Le THE TWIN-CITY HOUSEWIFE 8] Boiled Eggs # Sorr.—Put eggs into a saucepan of boiling water, put on back of stove, or where. water will keep hot, and let cook for ten minutes. ; Harp. —Put eggs in saucepan of boiling water and put where the water will keep very hot, but not boil. Cook one-half hour _ when the yolk should be dry and mealy. Egg Scrambled in Milk Beat an egg a very little, just enough to mix the white and the yi yellow. Season with a pinch of salt. Heat one-third of a cup of milk almost to boiling. Add to this the egg, stir rapidly a moment or so, and serve. while very hot. Omelet igs Beat separately the white and yolk of one ege. To the yolk add one tablespoon of milk, salt and pepper to taste. Into this fold lightly the well-beaten white. Into a heated pan put two teaspoons of butter. When it melts pour in the egg mixture. Shake pan gently so omelet will not adhere to it. Lift up sides with a knife -tand when a delicate brown, set pan in oven a minute to absorb moisture on top. Fold omelet half over, turn on a hot dish and serve immediately.—iss L, £. Bread Omelet Soak two tablespoons of bread crumbs in two tablespoons of milk for ten minutes, add salt and pepper to taste. To this add the beaten yolk of one egg, and last the stiffy-beaten white. Cook same as omelet above. Baked Banana _ Cut banana in halves, put in shallow pan, sprinkle with sugar and a little lemon juice and bake until soft. Chocolate Custard Mix two tablespoons grated chocolate with two tablespoons sweet milk. Cook until smooth and add six tablespoons of cream, the well-beaten yolks of two eggs, two teaspoons of sugar and a pinch of salt. Cook in custard cups set in hot water. Serve hot or cold.-—-A&iss Taylor. | Cup Custard egg with one tablespoon of sugar and a pinch of ne cup of scalded milk. Flavor to taste and DOU > custard cup. Place in pan of boiling water and bake in moderate oven until set. 1f cooked too long it will curdle. ; —Mrs, Estelle Johnson, Stewed Figs Wash and cut in small pieces one-half pound of figs and stew > with one cup of cold water and one-fourth cup of sugar. Cook two and one-half hours very slowly. Flavor with lemon juice. Strawberry Float Beat whites of two eggs to a stiff froth with one-third cup powdered sugar. To this add one cup of mashed berries. Pile lightly in a glass dish and serve. Other fruits may be served in the same way.—iss Altce Gray. 82 THE TWIN-CITY HOUSEWIFE Grape Whip Beat the white of an egg until it foams, to it add three-fourths of a cup of grape juice in which five tablespoons of sugar have been dissolved, and one cup of thick sweet cream. Beat with a whip churn. ‘Take off the froth as it rises and drain on a sieve. Pour the Taeaea part into a glass and pile the whip on top. —Miss Broughton. Siow Custard Beat white of one egg very stiff, add one tablespoon of sugar, a pinch of salt, and one-half cup of rich milk. Flavor to taste and bake in cups set in a pan of boiling water in a moderate oven about twenty minutes. When firm set on ice and serve cold. Tapioca Cream Mix one and one-half tablespoons of granulated tapioca, three tablespoons of sugar, "and a pinch of salt. Add one cup of scalded milk and cook fifteen minutes. Add the yolk and white of one egg beaten separately. Remove from fire and flavor to taste. Serve plain or with fresh fruit. —/7/iss Butner. | little water and cook until soft. Put in a thin bag and squeeze juice = from them. Sweeten the juice to taste, being careful not to get too % sy much sugar, put on the stove and as soon as the boiling point is | ~ Cafe au Lait Prepare one quart of very strong coffee, strain into a hot urn or coffee pot. Add an equal amount of boiling mil k. Cover closely before serving. Sweeten to taste. Cocoa One-half teaspoon cocoa to each cup, One teaspoon sugar; mix well and add-nearly one-third of a cup boiling water. Stir well to dissolve the cocoa and fill the cup with boiling milk. Coffee If green, parch thoroughly without burning; just before it is quite cool, to four pounds of coffee add the whites of two eggs, slightly beaten; rub well with the hands through the coffee, let dry and place in tin cans and keep airtight. If. parched coffee is used place in stove until thoroughly heated, then add the whites as above. . To one quart of water use three heaping tablespoons of ground coffee (not ground too fine). Put the ground coffee in the pot with two or three tablespoons cold water, stir well, then add fresh boiled water, two-thirds of the quantity you want-to make. Let boil five » or ten minutes, then stir around the sides of the pot to remove all grounds, draw back on stove where it will not boil and add the rest of the water, which must be boiling. In two or three minutes it _ will be ready for the table-—A7s, P. HY, Hanes, _ Dewberry Cordial Cook the berries until scalded well and strain through a cloth. To every quart of juice add one teaspoon each of cloves, allspice | | and cinnamon, half a nutmeg and one pound sugar. Break the { spices and put them ina thin bag. Cook slowly until it begins to thicken. When nearly cool, to every three pints of juice add one pint of good brandy.—G. 7. D., Winston. : Grape Juice Pick grapes from stems and wash. Put in kettle with a very Bh Ss reached, skim, put into bottles and seal.—J/iss Kate Hanes, Punch Juice of five lemons, and five oranges, one pint strawberry syrup, one can grated pineapple; one-half pint Maraschino cherries; one af quart Appolinaris water; one pound sugar; one cup strong tea; sufficient boiling water to make one and one-half gallons of liquid. Boil the sugar with a cup of water for five minutes. To this syrup | it juices, Appolinaris water, tea, and the boiling water. add the fruit juic pp SN a cae Pineapple Punch Boil together two pounds of sugar and a pint of water until the syrup will spin a thread. Take it from fire, add juice of six ae six oranges, and two grated pineapples. Stand this aside ae ik When ready to serve turn into a punch bowl, add a large iat ) a basket of Niagara grapes picked off stems, and saps ino Dilute with Appolinaris water.—/7s. Geo. P. Pell, ™ we. ‘uw ice, cherries. we Bais een Royal Strawberry Acid \ Three pounds ripe strawberries, two ounces citric acid, one quart water. Dissolve the acid in the water and pour it over the berries and stand in a cool place for twenty-four hours. Drain. off the juice and pour it over three pounds more of berries. Let stand twenty-four hours, drain it off and add its own weight of white sugar. Boil four or five minutes and when cool, bottle and cork lightly for © three days, then cork tightly, seal up and keep in a cool place. When used in summer put three tablespoons of the acid to a glass of ice water. Blackberries or currants may be used in the same way.—iss Kate. Hanes, Russian Tea One tablespoon tea steeped well in one quart boiling water. Strain off and add one can or one grated pineapple, the juice of three lemons, three orangeseand two pints sugar. Mix all well together. After the tea is cold add one quart of cold water with brandied cherries, mint, yrapes, or any fruit you may fancy. This quantity is sufficient for twenty people.—A/iss Ella Hinshaw, > eMISCELLANEOUS 4 Amount Required for Serving Fifty Plates Six chickens for salad. Eight bunches celery for salad. One pound butter for salad. One-half pound almonds for salad. One-half pound English walnuts for salad. Three heads lettuce for serving salad. Three loaves bread for sandwiches. ‘1 hree-pounds crackers. ee. hy ihree pints olives. ‘One and one-half pounds Mochk- and Jaya coffee. x ‘3 » One quart cream for cofee iad rte: Sin Two and onechaif g2i!zus ice cream (not in bricks). » a ee Sa ge Sa re nm : oo | by, i wo pounds shelled almonds, salted. Ps ih, Two pounds mints.—4/rs, H. L. Riggins, rt *. ‘ Salted Almonds ae *~ A, ee he . . eet Shell and blanch the almonds. Put on shallow tin plates, only oy aR bs enough to cover the bottom of each plate. Add one teaspoon but- a % ter to each plate. Stand in a’ moderate oven till a golden brown. Mat | Stir occasionally. Take from oven and dredge with salt and put e \} : iad to cool.— Mrs. Rose, | 14 aod Cheese Balls s Beat whites of two eggs to a stiff froth, add two cups grated — cheese, one-half teaspoon salt and a little cayenne. Form into balls, | roll in fine bread crumbs, and fry in a basket in boiling lard until a ee nice brown. | La 4 Cheese Straws Into one pint of flour mix one-fourth pound butter, a teaspoon salt, a saltspoon of cayenne pepper, and one pound of grated cheese. —Mrs, N. S. Wilson. Cheese Souffle Crumble three thick slices of light bread in stewpan, without narticle of crust. Boil soft in one cup of sweet milk, stir while ¢ oking. Add one-half teaspoon of mustard, some red pepper and sa t. Have ready one and one-half cups grated cheese mixed with yolks of three eggs and piece of butter size of walnut. Stir that in mixture over fire until smooth, then remove from stove and stir in the well-beaten whites of three eggs. Bake in individual baking dishes until brown on top.—4/1ss Mary Bailey, Mince Meat Four pounds apples, two pounds meat, three-fourths pound xed, one and one-fourth pounds brown sugar, three tablespoons mace, one and one-half d citron, and one and one-half one pint French ‘y butter and suet mi “». two tablespoons cloves, pints grape wine, one-fourth poun pounds raisins; ».@p -fourth pound currants, brandy. 477s. | Douthit. : Golden Marmalade Peel, cut up, bring to a boi: and skim yellow =: Measure, and to each quart use two pounds of sugar, two oral and one lemon. Remove the pulp from the fruit with a poo boil the rinds until tender, and cut them in strips with scissors. Pu ‘ all the ingredients on to cook and boil slowly, stirring constantly, until thick, and the strips of rind transparent. Put 1 in jars and seal. Orange Marmalade <8 ote Six oranges and three lemons sliced thin. Use all: but! the © seeds. Toa pint of pulp add one and one-half pints of water. Boil thirty minutes, then, let's and twenky tea hours. To every pint add one and o £,oints sugar. Bs about half an heur. Wiss Ida Hinshaw. is AG the desired consistency. Season with salt, a little cayenne and serve on crackers or toast at once. Tae General Rules for Making Jelly me In making jelly cook the fruit untilit is soft. Put in abag and ~ let drain. Strain the syrup, put into a porcelain-lined kettle andlet __ boil a few minutes. Add one pound of sugar to each pint of juice, — ie and stir until the sugar is dissolved. Boil quickly and as soon as it au begins to form a jelly when cooled in a saucer, take from fire and pour into glasses. > When juice is not very acid it sometimes fails to nike jelly. This can be remedied by adding a little lemon j juice. | : In filling glasses, if a silver spoon is put in each before the hot | juice is poured in, the glasses will not crack. ¥ se OL, ee After the jelly is cool, before putting on tops, ndele paraffin “ and pour over the top to the depth | of | one. and one-sixteenth of an- inch to prevent jelly ian: int es Preserves | Prepare the fruit and to each pound add one pound of su Solid fruits such as pears, quinces, etc., should be boiled in clear water until tender before sugar is added. “The water in which they — are boiled can be used for making jelly. After the fruit is tender ot a add it to a boiling syrup BiAGe of the sugar and water enough ‘to. rd melt it. Meet ae i Cook slowly until fruit is transparent. Put in jars and when es cool cover with parafhine before putting tops on. | . 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