THE HENDERSON
COOK BOOK
1914
THE LIBRARY OF THE
UNIVERSITY OF
NORTH CAROLINA
AT CHAPEL HILL
THE COLLECTION OF
NORTH CAROLINIANA
PRESENTED BY
Mary Dawson
C641.5
H496f
1914
/-7 Of,
/•■• ? — — — *
THE
HENDERSON
COOK BOOK
SECOND EDITION
Here's to the Home — a man's kingdom,
a child's paradise and a woman's world
Compiled by the
Ladies' Aid Society of the First Baptist Church
Henderson, North Carolina
1914
COMMERCIAL PRINTING COMPANY, RALEIGH, N. C.
WEIGHTS AND MEASURES
Four tablespoonfuls 1 gill
12 tablespoonfuls dry material 1 cup
16 tablespoonfuls liquid material 1 cup
1 cup liquid material 2 gills
1 heaping tablespoonful sugar 1 oz.
1 heaping tablespoonful butter 2 oz.
2 rounded tablespoonfuls flour 1 oz.
1 cup butter or sugar % lb.
2 cups flour V-2 lb.
1 pint butter 1 lb.
1 pint sugar 1 lb.
1 quart flour 1 lb.
AN OUNCE
Housekeepers are often confused by the mingling of
weights and measures in a recipe, therefore an accurate
schedule is a good thing to have around :
An ounce of granulated sugar equals two level table-
spoonfuls.
An ounce of flour, four level tablespoonfuls.
An ounce of butter, two level teaspoonfuls.
An ounce of ground coffee, five level tablespoonfuls.
An ounce of cornstarch, three level tablespoonfuls.
An ounce of thyme, eight level tablespoonfuls.
An ounce of grated chocolate, three level tablespoonfuls.
An ounce of pepper, four level tablespoonfuls.
An ounce of salt, two level tablespoonfuls.
An ounce of mustard, four level tablespoonfuls.
An ounce of cloves, four level tablespoonfuls.
An ounce of cinnamon, four and a half level tablespoonfuls.
An ounce of mace, four level tablespoonfuls.
An ounce of curry, four level tablespoonfuls.
An ounce of chopped 'suet, a fourth of a cupful.
An ounce of olive oil, two tablespoonfuls.
CONTENTS
PAGE
Weights and measures 2
Soups 5
Fish 12
Sauces for Fish 17
Oysters 18
Meats 21
Sauces and dressings for meats 31
Poultry and game . 33
Dressings and gravies 38
Vegetables 40
Entrees 50
Croquettes 50
Fritters 52
Sandwiches 55
Salads 61
Salad dressings 70
Toast 73
Eggs and omelets '. 75
Breads 79
-v Batter breads 86
£ Pastry 91
Pies 92
S Puddings 98
«- Sauces 104
teaspoon salt, i/s teaspoon nutmeg and
the juice of !/2 lemon. Cook in double boiler, stirring con-
VEGETABLES 43
stantly until mixture thickens. Add 2 tablespoons butter,
bit by bit and when melted serve at once. — Mrs. Jacques
Phelps, Dallas, Texas.
SALSIFY OR VEGETABLE OYSTER.
Wash thoroughly, scrape off skin, cut across in rather thin
slices, stew until tender in water enough to cover, season
with salt, butter and either a little milk or a teaspoon flour
made smooth in a little water. This is nice served on toast.
BROILED TOMATOES.
Cut tomatoes in halves, season with salt, pepper, onion
juice and parsley and serve with butter. Broil under the
gas flame and serve very hot, with buttered toast. — Mrs. D. H.
Mangum.
STUFFED TOMATOES.
A delicious dish for summer luncheons is stuffed toma-
toes. Remove the pulp with a sharp knife from as many
tomatoes as will be needed. Mince either one cup of cold
meat, ham, veal, or chicken with 14 of bread crumbs, and
1 cup of mushrooms previously cooked, if the canned va-
riety is not used. Season with salt, onion juice and paprika.
Add melted butter and the tomato pulp. Fill the tomato
cups and bake 20 minutes. Garnish with parsley. These
may be served on toast.
BAKED TOMATOES.
Put a layer of sliced ripe tomatoes, a layer of bread
crumbs, bits of butter, pepper and salt, and so on until pan
is filled, having bread crumbs for last layer. Sugar to taste.
Put bits of butter all over top, and bake until brown. Send
to table hot.
FRIED EGG-PLANT.
Pare the egg-plant and cut in very thin slices. Sprinkle
each slice with salt and pepper, pile them up evenly and put
44 VEGETABLES
a weight on the top to press out the juice. Let stand half
an hour. Beat an egg and add a tablespoonful of boiling
water, dip each slice first in this and then in bread crumbs.
Fry in very hot lard until a nice brown on both sides. Drain
on brown paper and serve.
TO STUFF AND BAKE EGG-PLANT.
Boil it for half an hour, then cut in halves, scoop out the
fleshy part, chop finely, mix with half its bulk of bread
crumbs ; butter, salt and pepper. Replace the mixture in the
shell and bake the whole three-quarters of an hour.
Serve plain or with brown gravy. A little cheese grated
over this is very nice; also add cold chopped meat, if liked,
to the egg-plant.
SPINACH.
Spinach must be washed more than most vegetables to be
free from grit. Cover with cold water until half hour be-
fore dinner. Then drain and throw into boiling salt water
and boil for 30 minutes. Take up in strainer and serve on
hot toast with poached egg on top of spinach and melted but-
ter, salt and pepper, or with hot cream sauce.
Some prefer with sliced hard boiled eggs cut on spinach
instead of poached.
GREEN PEAS.
Shell peas and cover with fresh water until time to cook.
Drop in boiling water and when done, take up in strainer
and season with butter, salt and pepper.
Or serve with cream sauce in timbales.
FRIED PEPPERS.
Wash green sweet peppers and cut them in fourths length-
wise. Remove the stem parts and the seeds. Fry them in 1
tablespoonful of olive oil for each 4 or 5 peppers, over a mod-
erate fire, so that they will brown a little in about twenty
VEGETABLES 45
minutes to half an hour. Turn them once, to fry both sides,
and serve them neatly arranged around a mound of steamed
rice or on a hot platter.
STUFFED BAKED PEPPERS.
Allow 1 cup of cooked meat, 14 CU P °£ canned tomatoes or
1 small tomato, 1 tablespoon of olive oil or butter and ^ cup
of cooked rice. Put all together in a saucepan. Chop fine
one slice of onion and add with salt and pepper to season to
the mixture. Cook until well blended and stuff the peppers.
Top each pepper with its cover and bake 15 or 20 minutes in
a very hot oven. A bread tin is best to use for baking, as
the high sides keep the peppers in a standing position.
CREAMED POTATOES.
To 3 cups diced boiled potatoes add 1 pint cream sauce
(see sauces), more seasoning if necessary, and simmer 10
minutes. Or season cold sliced potatoes, cover with milk
and stew till milk is reduced one-half, then add a little
butter.
FOR A LUNCHEON DISH.
When there are cold boiled potatoes and hard boiled eggs
on hand, slice the potatoes and eggs and arrange them in alter-
nate layers in a baking dish. Sprinkle each layer with salt
and pepper and turn over all a rich white sauce. Cover the
top with buttered bread crumbs and bake brown.
HASHED BROWN POTATOES.
Chip cold boiled potatoes very fine; season with salt and
pepper; to each potato allow a tablespoon of cream; mix.
Put a tablespoon butter in ordinary omelet pan; when hot
put in potatoes about an inch thick; pat them down smooth
and hard. Cook slowly until the whole is nicely browned ;
fold over one-half, cook a moment longer and turn out as you
would an omelet. — Mrs. W. B. Waddill.
46 VEGETABLES
CARAMEL SWEET POTATOES.
Boil 1 dozen small sweet potatoes in 2 quarts of hot water
until tender. Peel and arrange in a shallow baking dish and
sprinkle them with 1 teaspoon of salt and % teaspoon of cin-
namon. Then pour over them a sauce made from 1 cup of
hot water and l 1 /?, cups of brown sugar and 2 tablespoons of
butter; boil this 10 minutes. After the sauce has been
poured over the potatoes thej should be put into a moderate
oven and baked until nicely browned.
SARATOGA CHIPS.
Pare potatoes and slice very thin on a slaw cutter, soak
ten minutes in cold water. Take out and dry on a soft towel
and fry, a few at a time, in boiling lard. When light brown
take them out and drain on brown paper. Dredge with salt.
Can be eaten hot or cold.
SQUASH.
If tender cut up and boil in little salted water. When
done pour in colander and drain, mash soft and smooth, sea-
son with butter, salt and pepper to taste.
A little cream dressing is preferred by some.
SUCCOTASH.
Made of green corn and butterbeans. Put in boiling water
until done and season with butter, salt and pepper.
FRIED ONIONS.
Peel (holding onions and hands under water to prevent
tears), wash and cut crosswise so as to form undivided rings.
Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt
and pepper and serve with beefsteak.
VEGETABLES 47
BOILED ONIONS.
Wash, peel, boil 15 minutes, drain off the water and add
boiling water. Add salt and boil till thoroughly soft; then
pour off the water and pour over them sweet milk; season
with ibutter, salt and pepper.
STUFFED TOMATOES.
Take 1 dozen tomatoes (large), cut off the ends, take out
seed and sprinkle inside with salt and pepper, having pre-
pared a dressing of 1 pound cold beef, a slice of cold boiled
ham, chipped fine. Mix with a teacup of stale bread crumbs,
2 beaten eggs, a fried onion (minced) and the tomato juice.
Season with salt and pepper. Fill the tomato with the mix-
ture and bake 1 hour. Very good. — Mrs. C. 0. Fountain.
TO BOIL RICE.
Pick out all discolored grains ; wash it well in two waters ;
drop it into a kettle of boiling water previously salted ; then
set the kettle on the back of the stove over a slow fire, and
let the rice simmer very slowly until done. One cup of rice
will require one quart of water. Never stir it ; when it is
thoroughly cooked each kernel will stand apart by itself,
plump and whole. When done pour immediately into a
colander, and set it upon the coolest part of the stove. Toss
it up lightly when put in the colander. It should be boiled
in an open stewpan, lined with porcelain. A tablespoon of
lemon juice added to the water in which rice is boiling will
aid in making the rice whiter and keeping the grains sepa-
rate. It all depends on how boiled rice is cooked if it is
relished. This is the way it should be cooked when eaten
with meats and vegetables.
STEAMED RICE IN THE FIKELESS COOKER.
Wash 1 cupful of Carolina rice in a strainer held under
running water. Shake it into 3 cups of boiling water to
48 VEGETABLES
which. 1 teaspoonful of salt has been added. Let this come
to a boil and put it at once into a fireless cooker with several
quarts of boiling water under it. Let it cook one hour.
It will not be injured by two or three, but is best at the
end of the hour. When all ready to serve open the kettle,
add 1 tablespoonful of butter in small pieces, and with a fork
lightly turn the rice at the bottom up over this. Serve im-
mediately on a hot platter, surrounding it with fried pep-
pers.
SPANISH RICE.
One cupful of rice cooked dry, 1 quart of chopped toma-
toes, 2 slices of bacon fried and chopped fine ; pour the bacon
fat on a small piece of roast beef chopped fine, 1 bell pepper
chopped fine, 1 small onion chopped fine; cook until thor-
oughly done and mix with rice. Serve hot. — Mrs. J. B.
Teague.
PEPPERS STUFFED WITH MACARONI.
Chop cooked macaroni into small pieces and moisten with
% cup of white sauce to every two cups of macaroni. Fill
the pepper shells prepared as directed above and add a table-
spoon of grated cheese. Bake in a granite dish or casserole,
tightly covered. Place a very little water in the dish and
add 1 tablespoon of olive oil or butter. Cook until tender.
If kept covered, the peppers will be moist when done. Serve
with tomato sauce seasoned with salt and onion. No pepper
will be needed.
SPAGHETTI.
One-half package of spaghetti, 1 can tomatoes, 2 large
onions, ^ cup grated pineapple cheese, 1 bowl of any kind
of gravy.
Let spaghetti boil until tender, fry onions in a little butter,
add tomatoes to onions, then add spaghetti and gravy to this,
set on back of stove to cook very slowly for % of an hour.
Add cheese after you put in dish to serve. — Mrs. A. G. Hous-
ton.
VEGETABLES 49
MACARONI, ITALIAN STYLE.
One cup of macaroni broken in 1 inch pieces. Cook in
boiling salted water until tender about 20 minutes. Drain
in strainer and pour over 1 quart water to prevent pieces
from adhering. Melt 2 tablespoonfuls butter, add 2 table-
spoonfuls flour; when smooth pour gradually while stirring
iy 2 cups milk. Bring to the boiling point and add 2-3 cup
of grated cheese ; season with salt and paprika and add maca-
roni. Turn in hot dish and pour over it ^4 cup grated ham ;
garnish with parsley. — Miss Mary Perry.
—4
ENTREES
CROQUETTES.
How to Shape Croquettes — If the mixture is thick enough
to be handled it may be rolled into any desired shape.
How to Egg and Crumb Croquettes — Slightly beat an egg
and add 1 tablespoon of water. Dip the croquette in this
mixture and then roll it in very fine cracker or stale bread
crumbs. The process may be repeated twice, which insures
the croquette against soaking fat.
Rules for Testing Fat for Frying — Drop into the hot fat
a cube of bread from the inside of the loaf, and if in forty
seconds it is a golden brown, the fat is then of the right tem-
perature for frying any mixture which has been previously
cooked. For uncooked foods use the same test, allowing one
minute for the bread to brown.
FISH ROE CROQUETTES.
1 can roe, 1 quart Irish potatoes, mashed, 2 hands of cracker
dust, 1 pinch cayenne pepper, black pepper and salt to taste, 1
whole egg and the yolks of 2, butter size of a hen egg. Take
roe and mix the mashed potatoes with them ; then add pep-
per, salt, butter and yolks of 2 and 1 whole egg. Make in
cakes, roll in cracker dust, then in the whites of 2 eggs, then
again in cracker crumbs and cook in very hot pan with plenty
of grease. Also recipe for salmon croquettes. Use in the
place of fish roe. — Mrs. C. A. Lewis.
CHICKEN CROQUETTES.
Boil 1 large hen till tender. Cool and pick meat up ;
grind in meat chopper. Put l^/j pints of sweet milk on to
boil ; add 2 large spoons of butter, dash of nutmeg, little
onion. Take crumbs from inside of day-old bread and stir
into milk until thick as jelly. Take from fire and mix with
chicken. Season with pepper and salt and set aside to cool.
ENTREES 51
When cold mould into croquettes, roll in crumbs and fry in
boiling lard. Roll over, do not turn flat. — Mrs. C. M.
Cooper.
POTATO CROQUETTES.
Mix together 1 pint hot mashed potato, 1 teaspoon salt,
1-3 teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon
butter, 1 tablespoon chopped parsley, yolks of 2 beaten eggs.
Stir over fire till mixture leaves sides of saucepan. When
cold shape into croquettes, dip each in beaten egg, roll in
crumbs, and fry brown in deep kettle of smoking-hot fat.
SALMON CROQUETTES.
To the meat of 1 can of salmon, freed from bones and
picked up, add 2 medium-size Irish potatoes, boiled and
mashed, seasoned with pepper, salt, 1 large spoon of butter.
Mould and dip in 2 well-beaten eggs ; roll in crumbs ; fry in
boiling lard. Lay on brown paper when well done to aibsorb
grease, before serving. — Mrs. C. M. Cooper.
RICE CROQUETTES.
Unless rice has been boiled in milk it is better to use any
"left over" for other purposes than croquettes, as it is impos-
sible to avoid a certain flat flavor when the rice has not been
freshly boiled. If rice croquettes are made according to the
following recipe they will equal those sent to the table by
the most skilled chef: Put over the fire in a double boiler
a pint of milk and ^2 a CU P °f picked-over and washed rice.
Cook until thick, add the yolks of 2 eggs, % a teaspoon of
salt and 2 tablespoons of sugar. Remove from the fire, then
beat until smooth, adding i/o a teaspoon of vanilla, or the
grated yellow rind of half a lemon. A bay leaf boiled in
the rice and milk and removed as soon as a slight flavor is
given adds to the daintiness of seasoning. Spread all on a
flat dish and when cold form in cork shape, dip in eggs, then
in crumbs and cook in deep boiling fat. This will make 12
ordinary-sized croquettes. Sugar may be omitted.
52 ENTREES
MEAT CROQUETTES.
Grind meat first, 1 onion, a few mashed potatoes or bread
crumbs, 1 egg, pepper and salt to season, a little milk, mix,
form into cakes, and roll in cracker dust. Ery in butter and
lard.
NUT CROQUETTES.
Soak one cupful of stale white bread crumbs in ^ a cupful
of milk, mix with 1 cupful of chopped nuts (either mixed
nuts or walnuts). Season with salt and pepper, add the
beaten yolks of two eggs. Shape, egg and crumb. Fry in
deep fat.
APPLE CROQUETTES.
This is a specially appetizing dish to serve with roast pork,
goose or game, and is prepared as follows :
Press the juice from sufficient quantity of stewed, dried
apples to make a pint. Mash very fine, then add a table-
spoonful of butter, sugar to sweeten slightly and a few bits
of stick cinnamon. Put over the fire and when hot stir in
a tablespoonful of cornstarch and a teaspoonful salt, wet to a
thin paste with cold water. Turn out in a greased pan and
stand aside to get cold. Then shape into small croquettes,
dip in beaten egg yolk, dredge with crumbs and fry in deep
hot fat. Drain and serve very hot.
SALMON CROQUETTES.
One can of salmon ; pick out bones, skin and fat, mash fine
with half Irish potatoes, salt and a dash of cayenne pepper,
lump of butter size of small egg, yolk of 2 eggs, all mashed
fine, and made into croquettes ; roll in the beaten whites,
then into cracker crumbs; fry in hot lard, until brown. —
Mrs. I. C. Rowland.
SALMON FRITTERS.
Take bits of salmon that are left and chop fine. Stir in
two well-beaten eggs, and drop this in hot butter and fry a
ENTREES 53
golden brown. Cold meats and rice may be used in the same
way, and it makes an excellent breakfast disk.
CUCUMBER FRITTERS.
Peel and grate a number of large cucumbers, press all tke
juice from tke pulp and measure. To eack pint allow 1
tablespoonful of melted butter, 3 tablespoonfuls of cream, 2
eggs, salt and pepper to taste and l/o of a cupful of sifted
flour or sufficient to make a very tkick drop batter. Beat
well together for a moment, add 1 scant teaspoonful of baking
powder. Drop by spoonfuls into smoking-hot fat and when
well brown drain on ungiazed paper.
PARSNIP FRITTERS.
Scrape and boil parsnips in salted water, very little salt.
Mash and remove all strings. Make batter of 1 cup flour, 2
e gg' s ; S A CU P milk, tablespoon melted butter. Mix thor-
oughly with mashed parsnips. Fry in hot butter. — Mrs.
J as. B. Down.
FRITTERS.
Put a pieec of butter the size of an egg into 1 pint of boil-
ing water. Stir into this sufficient flour to make it very stiff ;
beat smooth as it cools; beat in 5 eggs (1 at a time). Drop
by spoonfuls in hot lard. Serve with wine or sugar. — Mrs.
B. B. Powell.
CORN FRITTERS.
One cup cold sweet com, y 2 cup flour, 1 beaten egg, 1
tablespoon butter, l/o teaspoon baking powder, seasoning.
Make a batter of the corn, flour, egg and baking powder.
Melt the butter and drop the batter into it by the spoonful.
Fry until nicely browned.
BANANA FRITTERS.
One and one-fourth cups flour, 1 teaspoon Eumford Baking
Powder, 14 teaspoon salt, 1 cup milk, 2 eggs. 1 tablespoon
54 ENTREES
melted butter, 5 bananas, cut in quarters, 2 tablespoons wine,
2 tablespoons powdered sugar. Remove the skins from the
bananas, cut in halves lengthwise, then across. Place in a
shallow dish, pour over the wine and sprinkle with the sugar ;
cover and stand Yo hour. Sift together thoroughly the flour,
baking powder and salt. Add the milk gradually, them
the butter, yolks of the eggs beaten until thick, and the
whites of the eggs beaten to a stiff froth. Drain the bananas,
dip in the batter and fry in hot fat. Drain on brown paper,
sprinkle with sugar and serve as an entree or with a wine
sauce for dessert.
FRUIT FRITTERS.
Mix and sift 1 cup of flour, 2 teaspoons baking powder, 1
tablespoonful powdered sugar and 14 teaspoon salt. Beat
1 egg till light and to it add % cup of milk; combine the
two mixtures and add either pineapple, bananas or apples ;
cut in small pieces. Drop in spoonful into boiling fat and
when brown drain on brown paper. Serve with powdered
sugar or with the following sauce : Mix ^ cup of sugar and 1
tablespoon cornstarch ; stir constantly while adding 1 cup
of boiling water. Bring to poiling point and let simmer 5
minutes. Remove from fire and add 2 tablespoonsful but-
ter, IV2 tablespoonsful of lemon juice and a few grains of
salt. — Mrs. Andreiv Davis.
SANDWICHES
FANCY SANDWICHES FOR, AFTERNOON TEAS.
The bread for sandwiches should ibe cut as thin as possible
from loaves baked in covered pans. Bread one day old or
even a little older will answer the purpose better, because it
does not crumb in the cutting as fresh bread does. When
sandwiches are not served immediately after making wrap
in damp napkins to keep fresh.
The butters used for sandwiches are generally mustard
butter, anchovy butter and foie-gras butter.
Mustard butter is butter mixed well with salt, red pepper
and mustard. For Anchovy Butter add a little essence of
anchovy to it; and for foie-gras butter take same quantity
of butter as foie-gras, pound them together and press through
sieve.
When meats and poultry are used spread mustard butter
on the bread. For game use foie-gras ibutter, and anchovy
butter for fish.
CAVIAR SANDWICH.
Spread bread over with mustard butter and a layer of
caviar on top. Cut desired shape, serve with these sand-
wiches on nice leaves of lettuce ; arrange nicely on separate
dish, 1 leaf with the finely chopped yellow of the egg, 1 leaf
with very finely cut onions and 1 leaf with finely chopped
chives. Serve also lemons or limes ; cut either in half or
quarter pieces.
CLUB SANDWICH.
Butter a slice of toast and cover with thin slices of bacon
cooked until crisp. Next place on this thin, very thin,
slices of chicken breast meat, very thin slices of tomato, a
piece of cucumber pickle, a lettuce leaf on top and a generous
spoonful of mayonnaise dressing. Cover with another fresh-
made slice of toast and serve at once.
56 SANDWICHES
SARDINE SANDWICH.
One can boneless sardines mashed. Add juice of V2 lemon,
enough mayonnaise dressing to make a smooth paste. Spread
between thin layers of bread. Put thin slices of cucumbers
that have previously been put into French dressing on
sardines.
TURKEY AND TONGUE SANDWICH.
Cut the white meat of turkey very thin, also the tongue.
Arrange slices of both on mustard-buttered slices of bread.
Cover and trim, cut in square or diamond shape.
SCRAPED CHICKEN SANDWICH.
Scrape white chicken meat very fine with the aid of a fork,
season, salt and pepper, spread over the bread English mus-
tard butter, cover with another slice of buttered bread, trim
off the crust and cut in shapes.
DEVILED HAM SANDWICHES.
One cup cold boiled ham, or canned deviled ham, yolks of 2
hard-boiled eggs, 1 teaspoon lemon juice, ^ teaspoon mus-
tard, 3 teaspoons melted butter. Chop the ham fine. Rub
the yolks of the eggs smooth with the butter, mix with the
ham, mustard and lemon juice, and season to taste, adding,
if desired, some mayonnaise dressing. Spread between thin
slices of bread.
NUT SANDWICHES.
Reduce the nuts to a paste with a food chopper, season
to taste, mix with enough mayonnaise dressing to spread
easily between thin slices of bread.
PEPPER SANDWICHES.
Mix equal quantities of red bell peppers and English wal-
nuts chopped very fine, season to taste and mix with mayon-
naise dressing. Spread between thin slices of bread.
SANDWICHES 57
CHEESE AND OLIVE SANDWICHES.
Work a cream cheese until smooth and add i/o the quantity
of finely chopped olives. Season with salt and moisten with
mayonnaise dressing. Put between saltine crackers. This
may be packed in glass jars to use when wanted.
DEVILED CHICKEN.
Two cups of finely-chopped cooked chicken, 2 tablespoons
of chopped parsley, 2 tablespoons of butter, 2 tablespoons of
bread crumbs, 3 drops of onion extract, % cup of cream,
2 hard-boiled eggs, salt and pepper to taste. Melt the butter,
add the bread crumbs, chicken and cream ; stir until the mix-
ture is heated. Add the eggs, the yolks and whites pressed
through a sieve, the parsley and seasoning. Mix well; take
from the fire, put in shells or individual souffle dishes, cover
with greased bread crumbs and brown in a quick oven. Curry
powder, paprica, and other seasonings may be added at will.
— Mrs. J. T. Alderman.
EGG AND OLIVE SANDWICHES.
The yolks of 3 hard-boiled eggs, 4 chopped olives, 1 table-
spoonful of butter, a little lemon juice, salt, pepper, and a
dust of paprika, 1 teaspoonful of anchovy essence, bread and
butter. Beat the yolks of eggs, olives, butter, lemon juice,
anchovy essence, and seasoning to a smooth paste with a
wooden spoon, then rub the mixture through a sieve. Spread
it on bread and butter and cut it into neat rounds.
K.IBBON SANDWICHES.
These are made in different ways, varying both breads
and filling according to fancy. For instance, take 6 thin
slices of bread, and butter on both sides. Spread layers of
deviled ham between, then press the entire sandwich. Slice
crosswise, making thin ribbon-like sandwiches. Or, use al-
ternate slices — wafer thin — of white and brown bread, with
a filling of cream cheese and chopped nuts or olives.
58 SANDWICHES
RIBBON SANDWICHES.
Three green peppers, a little celery, 2 cakes of neuchatel
cheese, mayonnaise enough to make thin. Grind celery and
peppers, add cheese to this, then season with salt and pepper
- — 2 cans of pimentoes, a clash of onion, ground up, and
enough mayonnaise to make thin.
Remove crust from bread, cut in slices 3 /4 inch thick, put
first layer of pimentoes, add another slice of bread, then a
layer of the pepper, repeat this until 5 layers of bread are
used, then slice as you would layer cake. — Mrs. A. T. Hous-
ton.
TOMATO SANDWICH.
Slice the tomatoes very thin, and put between mustard-but-
tered slices of bread.
WATER CRESS SANDWICH.
Cut the leaves from the stems and put between buttered
bread sliced.
ROLL LETTUCE SANDWICH.
Spread thin slices of fresh bread with mustard butter or
mayonnaise dressing, place a crisp lettuce leaf on bread
and roll, tie with ribbon or pin with toothpick.
BACON AND STUFFED OLIVE SANDWICH.
Fry bacon crisply and break into small pieces. Mix with
stuffed olives chopped fine. Add mayonnaise and spread on
thinly sliced bread.
FIG-PECAN SANDWICHES.
Ingredients, i/o pound Turkish figs, i/o pound golden Hal-
lowi dates, 14 pound pecan meats, % pound shelled Jordan
almonds. Run all through a meat chopper and mix thor-
oughly. Pack in round baking powder tins and press down
firmly. Let stand over night. When wanted for use, dip
SANDWICHES 59
can into hot water and loosen contents with knife. Cut
into very thin slices and place between rounds of buttered
bread.
NOVEL CUCUMBER SANDWICHES.
Chop as finely as possible peeled cucumbers that have
stood for three hours in salted ice water ; then drain and add
half the quantity of chopped nut meats, 1 cupful of shredded
lettuce, V4 of a teaspoonful of chopped white onion and suffi-
cient mayonnaise to moisten ; blend thoroughly and spread
between thin slices of buttered brown bread, cutting into
neat triangles ; serve garnished with crisp cress.
SWEET CHOCOLATE SANDWICHES
Are good to serve with afternoon tea or for dessert at
luncheon. Melt 2 squares chocolate in a double boiler, add
1 teaspoon butter, 1 cup powdered sugar and 3 tablespoons
thick cream. Cook 5 minutes, then beat in Y2 cup finely
chopped nuts. When cooled slightly spread on thin buttered
slices of bread. Press 2 together and cut in diamonds and
rounds.
NASTURTIUM SANDWICHES.
Put both blossoms and leaves in ice water for half an hour
before using, then cut the bread in thin uniform slices, butter
lightly and lay on the lower slice of each matched pair a
medium-sized leaf and several of the bright colored petals.
Dust lightly with salt, or spread with just a scraping of may-
onnaise (you do not wish to lose the aromatic pungency of
the flower itself) and put together.
ROSE PETAL SANDWICHES.
Flavor fresh unsalted butter, if you can get it, with rose,
by packing in a closed vessel surrounded by a thick layer of
rose leaves. The more fragrant, the finer the flavoring im-
parted. Allow the rose leaves to remain over night. Cut
the bread for these dainty sandwiches in thin strips or circles,
60 SANDWICHES
spread each slice with the perfumed butter, and place several
petals from fresh roses between the slices, allowing the edges
to show. Sometimes angel-cake is used, spread with jelly
made from rose leaves or orange marmalade.
DELICIOUS SANDWICHES.
Delicious sandwiches for the afternoon are made of raisins
and nuts chopped together very fine, moistened with a little
whipped cream and seasoned with a little salt.
SWEET SANDWICH.
Whip cream very stiff, chop preserved ginger and spread
between slices of bread.
DATE SANDWICH.
Take a package of seeded dates and mash with hands until
a paste, add enough lemon juice to taste, and spread between
butter thin crackers.
SALADS
RED, WHITE AND GREEN SALAD.
Equal portions of celery, tomatoes and green peppers (cut
in rings). Add grated cheese, if desired, and serve on let-
tuce with mayonnaise. — Mrs. C. V. Singleton.
LOBSTER SALAD.
Crack the shell of a fresh boiled lobster and pick out all
the meat. Cut this into inch and a half-inch bits. Set on
the ice until thoroughly chilled, then mix with 1-3 as much
cut up celery as you have lobster meat. Sprinkle with salt,
very lightly, with paprika or cayenne, and mix with a rich
mayonnaise. Put into a lettuce-lined bowl, pour mayonnaise
over the salad and garnish with hard-boiled eggs cut into
quarters and with boiled lobster claws.
POTATO AND EGG SALAD.
Hard boil 3 eggs 30 minutes; shell and cut fine with silver
knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut
eggs and add French dressing. Let stand till cold. Serve
on bed of watercress with more French dressing or boiled
dressing thinned with vinegar.
WALDORF SALAD.
Cut into small pieces apple enough to make a cupful and
same amount of celery. Mix with mayonnaise and heap on
the small crisp leaves of lettuce. Put a spoonful of mayon-
naise on top.
STUFFED TOMATO SALAD.
Six ripe tomatoes, % pint cream dressing, 2 cucumbers,
lettuce, salt and pepper. Scald the tomatoes so that the skins
can be easily removed. Cut a slice from the top of each,
and with a small spoon remove the seeds. Peel the cucum-
62 SALADS
bers and cut them into dice, season highly and mix with at
least half the dressing. Fill the tomato cups with this, and
put another spoon of the dressing on top. Sprinkle a very
little finely chopped parsley over and serve on a bed of let-
tuce leaves.
FRUIT SALAD.
Two oranges, 2 apples, 2 bananas, i/o can of pineapple cut
fine. Dressing. — The yolks of 3 eggs well beaten, 3 table-
spoons of vinegar, 1 tablespoon of sugar, *4 °f mustard, a
pinch of red pepper. Cook in double boiler; let cool and
add a teacup of whipped cream.— Mrs. D. Y. Cooper, Jr.
CHICKEN SALAD.
Have cold chicken free from skin and bones, place on a
board and cut in long thin strips ; cut these into dice, place
in an earthen bowl. There should be 2 quarts. Season with
4 tablespoons vinegar, 1 teaspoon salt, y% teaspoon pepper.
Set away in a cold place for 2 or 3 hours. Scrape and
wash enough tender white celery to make 1 quart. Cut this
with a sharp knife in pieces about i/o inch long. Put these
in the refrigerator until serving time. Make the mayon-
aise dressing, mix the chicken and celery together, and add
half of the dressing. Arrange in a salad bowl and pour the
remainder of the dressing over it. Garnish with white celery
leaves. — Mrs. W. D. Massee.
SHRIMP SALAD.
Thin a quart of cooked shrimp-tails ; put in a bowl and
add a French dressing. Mix well and place on the heart
leaves of lettuce, pouring on a little more of dressing. Or
after preparing the shrimps, put on lettuce leaves and pour
over a mayonnaise dressing, adding capers and olives.
SHRIMP SALAD.
This, too, may be made from the fresh or canned fish.
Marinate and season with salt, pepper and lemon juice, mix
SALADS 63
with mayonnaise and serve on lettuce leaves. Or make an
unsweetened jelly of gelatine and lemon juice ; then while
still liquid, wet individual moulds and pour a little jelly into
the bottom of each. Put in several shrimps, and when the
jelly ibegins to set, pour on more to cover, then put inside
in a cold place to harden. \Yhen ready to serve, turn out
the moulds upon lettuce leaves, cover with mayonnaise, and
garnish each with two or three shrimps.
STUFFED TOMATO SALAD.
Six selected tomatoes, medium-size, 6 tablespoons chopped
cold boiled veal, 3 tablespoons chopped olives, 3 tablespoons
chopped almonds, 6 tablespoons green peas, the firm part of
tomatoes carefully removed from the shells. Mix with may-
onnaise and refill shells. — Mrs. R. J. Corbitt.
IRISH POTATO SALAD.
Seven medium-sized potatoes, boiled and mashed, 2 heap-
ing tablespoons butter, dash of cayenne pepper, 14 teaspoon
salt, 3 eggs, 1 light teaspoon mustard, tablespoon celery seed,
% cup vinegar; cook together in double boiler. When thick
pour into the. mashed potatoes ; add three hard-boiled eggs,
cut fine, 1 large cupful of cut celery, 1 onion, 1 cupful of
Heinz pickle (sweet), cut fine and the juice of it. — Mrs. C.
M. Cooper.
APPLE, CELEKY AND PECAN SALAD.
Ingredients : 6 large red apples, i/2 C11 P diced celery, i/o
cup diced apples, Yo cup pecan meats, mayonnaise. Mix
celery, apples, pecan meats and mayonnaise together thor-
oughly. Scoop out apples and fill with the mixture, placing
on top of each a tablespoonful of whipped cream and a
marasquino cherry. Use mayonnaise or French dressing.
BEEF SALAD.
Three pounds of nice lean beef, stewed with 1 small onion,
64 SALADS
salt and pepper to taste; stew in as little water as possible,
adding more as needed. Cook until thoroughly done. Now
chop as for chicken salad. Also cut up 3 bunches of celery.
Now make a French dressing of 4 eggs, 2 teaspoons of sugar,
butter the size of a large egg, a little mustard, salt and 1
pint of vinegar; cook this on stove, stirring constantly until
it is thick; then pour over beef and celery, stir all together
and set aside in a cool place until ready to serve, with or
without dressing. — Mrs. Jas. R. Rankin.
CHICKEN AND CORN SALAD.
Beat the yolks of 3 eggs, add 2 cupfuls of grated corn, a
little salt and pepper, % cupful of rich milk, cook in the
double boiler 20 minutes, then add 1 tablespoon Knox gela-
tine which has been dissolved ; take from the stove and have
ready 1 cupful of chicken breast chopped fine and two table-
spoons of minced pepper; mix thoroughly, turn into a mold
and put on ice. Unmold, slice and serve on lettuce leaves
with whipped cream mayonnaise.
FRUIT SALAD.
Grape-fruit, celery, nuts, pineapple; serve in grape-fruit
rinds with cherries and dressing. — Mrs. Cora Phelps.
STUFFED TOMATO SALAD.
Wash smooth tomatoes, cut off slice at top of each, scoop
out middle to form cup, fill with chicken and celery or cold
boiled beef and celery. Serve on lettuce with mayonnaise.
— Mrs. C. 0. Fountain.
PINEAPPLE SALAD.
Make small balls of cream cheese and roll them in chopped
walnuts or pecan nuts. Place one in the hole of the large
slices of Hawaiian pineapple, put in turn on crisp leaves of
lettuce or roumain. Serve with a mayonnaise dressing. This
SALADS 65
is one of the most delicious fruit salads and especially ap-
propriate to serve with a game dinner.
EGG SALAD.
Boil seven eggs till hard cooked, and when cold shell them,
cut each through the center and remove the yolks. Next
make a mixture as follows: One tablespoonful of chopped
ham, 6 chopped olives, 10 cooked mushrooms chopped fine,
the yolks of the eggs and a high seasoning of salt, pepper
and a dash of curry powder. Fill cavities of the egg with
this, and replace together. Stick the eggs full of cloves, place
on rings of green peppers and serve, garnished with mayon-
naise.
CRAB SALAD.
You have your choice, at this season, of fresh or canned
crabs. If fresh, boil a dozen crabs, pick out the meat and
season with salt, paprika and lemon juice. Add a half cup of
mayonnaise, toss lightly and heap into crab shells, well
cleaned and each lined with a lettuce leaf. Top each mound
of crab with a teaspoonful of mayonnaise, and garnish with
triangles of lemon and small olives.
PRUNE SALAD.
Wash thoroughly 1 pound of prunes and soak over night.
Cook tender in the same water in which they are soaked ; cool,
pit and stuff with English walnuts or cottage cheese.
Shred a bunch of lettuce, make a nest of the shreds, and
in this put 3 or 4- of the stuffed prunes. Cover with mayon-
naise and serve.
CELERY AND NUT SALAD.
One cup celery cut in small pieces, 1 cup almonds
(blanched) or pecan meats, mayonnaise. Mix celery and
nuts with a little mayonnaise. Serve on a lettuce leaf with
thick mayonnaise on top. Garnish with half of English
walnuts.
66 SALADS
CHERRY SALAD.-
Buy the large white cherries which are put up in tin cans.
Remove the pits and slip into each cherry a small round nut
or a jDiece of pecan or other nut. Pack in a dish. Cover
with juice and let stand in a cool place until ready to serve.
These may be prepared the day before.
PERFECTION SALAD.
1 box gelatine, 1 quart boiling water, 1 cup vinegar, y%
cup wine, 1 cup sugar, juice 3 lemons, dash red pepper. When
gelatine has been soaked in ^ cup cold water and dissolved
in the boiling water, add as it begins to congeal, ^ pound
blanched almonds, 1 cup chopped celery, 1 cup chopped
pimentoes, 1 cup chopped olives. Use individual moulds and
serve on lettuce leaf with mayonnaise dressing. — Mrs. R. J.
Corbitt.
TOMATO JELLY.
Take 1 can of tomatoes, stew till soft enough to strain
through a sieve strainer, taking care not to let any seed get
into the liquor; set the liquor on to boil, adding ^ cup of
vinegar, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon
mixed mustard, dash of cayenne pepper, 14 pint gelatine
previously soaked in a little water. Let the mixture boil a
few minutes, pour out in after-dinner cups or small moulds,
add a little chopped onion to each cup, let stand in a cold
place till it congeals ; serve on lettuce leaves with mayon-
naise.— Mrs. 0. P. Shell
FRUIT SALAD.
1 can California white cherries, 1 can pineapple, 1 dozen
oranges, 1 large bell pepper. Seed the cherries and put a
blanched almond in each one; cut the pineapple and oranges
into small blocks ; mix together with a pint of boiled dress-
ing; put in freezer and pack with ice or keep very cold on
ice. When ready to serve, place on nest of lettuce and gar-
SALADS 67
nish with green pepper cut in very thin rings. — Mrs. Cora
Phelps.
SALAD OF PEPPERS AND CREAM CHEESE.
Select two large green peppers, cut on* stem and remove
seed, wash in cold water; take two cream cheeses, mash and
mix thoroughly through them chopped English walnuts or
pecan nuts. Press the mixture into the peppers, taking pains
to fill all crevices and put away on ice to cool and grow firm.
When ready for use cut in slices about *4 inch thick, using
very sharp knife. Serve with mayonnaise dressing. — [Mrs.
J. R. Singleton, Mebane, N. C.
COMBINATIONS FOR SALADS.
Lettuce and watercress, French dressing, lettuce and sliced
onion, French dressing, lettuce, whole tomatoes, chopped cu-
cumbers, mayonnaise dressing, grape-fruit, celery, apple,
mayonnaise, shredded cabbage, pimentoes, cooked dressing. —
Mrs. C. 0. Fountain.
PINEAPPLE SALAD.
Cut top off fresh pineapple, take out inside, cut in dice,
add white cherries, chop English walnuts or almonds, mix
with mayonnaise and refill pineapple. Garnish dish with
pineapple tops, lettuce, and on lettuce lay slice of red ham
and mayonnaise balls. — Miss Lala Burton.
TOMATO JELLY SALAD.
Ingredients, half a box of gelatine, 1 can of tomato,
chopped celery, broken pecan meats, lettuce leaves, mayon-
naise. Soak the gelatine in half a cup of cold water for fif-
teen minutes. Season the tomatoes highly, boil and strain,
adding enough hot water, if necessary, to make three cupfuls.
In this, while boiling, dissolve the gelatine. Turn out into
two molds of different sizes, to give a cup-like form. When
cold, set on lettuce leaves, fill with the celery and pecan
68 SALADS
meats well mixed and marinated, and cover "with mayon-
naise.
RUSSIAN SALAD.
Add Y2 box of gelatine, dissolved, to l 1 ^ cups of clear
chicken consomme. Shape into cup forms, and fill with a
mixture of celery and pecan meats, but marinated in the fol-
lowing dressing: 3 tablespoons melted chicken jelly, 2 table-
spoons olive oil, 1 teaspoon vinegar, 1 teaspoon salt, cover the
top with jelly so as to completely close it, then turn on a
flat dish, surround it with a wreath of shredded lettuce and
serve.
GINGER ALE SALAD.
Three tablespoons gelatine soaked in cold water and dis-
solved in 2 cups boiling water, 1 cup ginger ale, 3 teaspoons
sugar, ^4 teaspoon salt, 3 tablespoons lemon juice. When
jelly begins to congeal add 1 cup each white grapes, chopped
apple, chopped celery, chopped canned pineapple, chopped
crystalized ginger. Use individual moulds and serve on let-
tuce with mayonnaise dressing. — Mrs. B. J. Corbitt.
MINT JELLT.
Soak 1 box gelatine in 1 pint cold water, pour 2 pints boil-
ing water over mint which has been cut into short pieces,
and add this to gelatine while hot. When cool add juice of
3 lemons, a small quantity of sugar, and strain through a
fine cloth. If the mint does not color it enough, green color-
ing fluid can be used to make it the desired shade. Mould
in form of cup and use on lettuce leaf to serve salad in.
FROZEN" TOMATO SALAD.
Cook thoroughly 1 can of tomatoes, strain through a fine
sieve, add enough water to make 1 quart of juice, cook toma-
toes and water together, season with salt, pepper, sugar and
lemon juice. Freeze. Put a spoonful of this on a lettuce
leaf, and pour a thick mayonnaise dressing on top. This
SALADS 69
frozen tomato can also be put in sherbert glasses and served
with the meat course.
WHITE SAT, AT).
Arrange, on bleached lettuce, cubes of grape-fruit, mask
with cream cheese, run through potato masher, cover with
French dressing and cap with spoonful of Barle-Due or any
subacid jelly. Serve with thin slices of Graham nut-bread.
— Mrs. T. M. Pittman
SALAD DRESSINGS
MAYONNAISE.
One pint of Wesson oil, yolks of 2 raw eggs, y 2 teaspoon
of dry mustard, y 2 teaspoon of salt, sprinkling of cayenne
pepper, about 2 teaspoons of vinegar. Rub tbe yolks of eggs,
salt and pepper well together. Stir tbe oil slowly into this,
y~2 a teaspoon at a time, until it tbickens. Wben too tbick
to stir tbin witb a little vinegar. Tben add tbe remainder
of tbe oil, thinning again with tbe vinegar if necessary. If
preferred lemon juice may be used in place of vinegar.
MAYONNAISE DRESSING.
Yolks of 2 eggs, 1 teaspoon sugar, 1 saltspoon mustard, 1
saltspoon salt, pinch of cayenne pepper, y 2 pint olive oil, 2
tablespoons vinegar. Beat the yolks of 2 eggs very light ; add
all dry ingredients, then add slowly tbe oil, beating con-
stantly. Wben half tbe oil has been added add tbe vinegar,
then add the remainder of oil. All utensils must be cold. —
Mrs. IF. B. Waddill.
BOILED SALAD DRESSING.
One teaspoon butter or oil, 1 teaspoon flour, then a beaten
egg, following; after these have been stirred in rotation, as
they follow each other, by a teaspoon each of mustard and
pepper; lastly add 4 tablespoons of vinegar, remembering
lemon juice frequently may take its place Heat this slowly
over the fire, stirring as it "heats until it makes a thick com-
pound and flour is cooked. It should then be salted to taste.
When cold put on ice. Before using beat into it whipped
cream or olive oil, and thin to consistency of mayonnaise. —
Mrs. J. D. Rose.
RUTHVEN SALAD DRESSING.
Mix y 2 tablespoon of salt, y 2 tablespoon of mustard, % of
SALAD DRESSINGS 71
a tablespoon of sugar, 1 egg slightly beaten, 2^ tablespoons
of melted butter, % of a cup of cream and ^ of a cup of
vinegar. Cook over boiling water, stirring constantly until
it thickens. Strain and cool.— Annie Epps.
FRENCH DRESSING.
Ingredients: 3 tablespoons olive oil, 1 tablespoon vinegar,
y% teaspoon salt, *4 teaspoon pepper. Mix salt and pepper
with oil. Drop vinegar in slowly, beating continuously with
a fork, until it becomes thickened and creamy. Add a dash
of paprika or cayenne, if desired. A few drops of Tarragon
vinegar improves this dressing when used on lettuce.
MAYONNAISE DRESSING WITHOUT OIL.
Beat well 2 eggs, stir in 1 teaspoonf ul of sugar, 1 teaspoon-
ful of salt, 1 teaspoonful of mustard, 1 pinch cayenne pep-
per, 1-3 cup vinegar, melt 2 tablespoonfuls of butter and
cream it into 1 tablespoon of flour. Let 1 cup of milk come
to a boil. Pour all together and cook until thick, stirring
constantly. If more acid is needed add lemon juice after
removing from fire.— .Mrs. W. D. Massee.
GOLDEN DRESSING.
The yolks of 2 eggs beaten light, juice of 1 lemon, salt to
taste, 2 teaspoonfuls sugar, y± teaspoon mustard. Cook
slowly in double boiler for few minutes ; when done let cool,
then beat in two tablespoonfuls olive oil and 1 cup whipped
cream ; mix with fork. — Mrs. J. L. Palmer.
SALAD DRESSING.
Four eggs, % cup vinegar, butter the size of an egg, 1 tea-
spoon of salt, 1 tablespoon of sugar, 1 teaspoon of mustard,
dash of cayenne pepper. Beat all together, boil till it
thickens, stirring all of the time; take off and beat until
smooth. — Mrs. 0. P. Shell.
72 SALAD DKESSINGS
THE SALAD DRESSING.
Twelve eggs, 1 cup vinegar or lemon juice ; 2 cups sugar,
14 cup butter.
Beat the eggs and sugar well together, then add vinegar
or lemon juice and butter. Beat again. Cook in a double
boiler and stir constantly. When thick and yellow put away
to cool. When ready to serve dilute to the desired consis-
tency with the cherry juice. Serve 6 or 8 cherries on a
leaf of lettuce and cover with the salad dressing.
DRESSING FOR COLD SLAW.
1 egg, 1 cup milk, a little butter, 1 teaspoon sugar, salt,
pepper and vinegar to taste. Make a custard of the egg,
milk and sugar; add a little butter while hot and vinegar
when cold. — Mrs. J. L. H. Missillier.
RUSSIAN" SALAD DRESSING
Is a thin mayonnaise seasoned with red pepper and Wor-
cestershire sauce, and mixed thoroughly with a chopped pi-
mento to change the color of the dressing to red. The endive
should be placed in a salad bowl with the ends pointing to the
centre, and the dressing should be poured in the bottom of
the dish so that it covers the ends. — Mrs. E. H. Atkins.
GRAPE FRUIT SALAD DRESSING.
Whipped cream and grenadine to taste. — Miss Leah Perry.
TOAST
DRY TOAST.
Slice bread, with or without butter on it, and put in stove
or held before a hot fire on a fork until brown.
MILK TOAST.
Stale bread, butter and milk, salt. There is more than
one way to make milk toast. That's why it is sometimes
very good and sometimes different. Start by cutting the
bread in slices about 1-3 of an inch thick. Spread them in
a hot oven to brown until they are crisp all the way through.
Butter the bottom of a frying-pan, put in the milk and
heat gradually up to the boiling point. Have the toasted
bread well buttered and spread it on a platter. Sprinkle
lightly with salt and put the hot milk over it, serving at
once. Allow about a quart of milk for 10 or 12 slices of
ibread.
BREAKFAST TOAST.
Slice bread, butter, dip in egg, previously beaten, with
salt and pepper, and fry in hot lard.
FRENCH EGG TOAST.
A pleasing and wholesome dish for a home luncheon is
French egg toast. To make it, take half a dozen slices
of bread and toast them a delicate brown. Chop or slice
thinly the whites of three hard-boiled eggs, and mix them
in a sauce made of a pint of milk, 1 teaspoonful of flour,
one tablespoonful of butter, salt and pepper. Pour this when
hot over the slices of toast, and grate the yolks of the eggs
over each portion. Add a garnish of parsley and serve very
hot.
74 TOAST
BICE AND NUT TOAST.
Make a white sauce of 1 tablespoon of butter, 1 tablespoon
flour and 1 cup milk. Melt the butter and stir in the flour,
then add gradually the cup of milk, stirring constantly.
When thoroughly cooked put in y% cup of American cheese
cut in small pieces. Stir until the cheese is melted. Now
add y teaspoon salt,
1 cup chopped nut meats. Beat egg, add sugar, then milk,
flour sifted with baking powder and salt, then the nut meats.
Put into a well-greased pan and let rise for 25 minutes.
Put into a slow oven and cover with paper for first 20 min-
utes ; cook about 1 hour. — Mrs. W. B. Parhwm.
SCOTCH POTATO SCONES.
One and one-half cups flour, 1-3 cup butter, 1 cup mashed
potatoes, 2 teaspoons baking powder, y 2 teaspoon salt, 1 egg.
Sift the flour, salt and baking powder together, and after
BKEADS 85
adding the mashed potatoes rub in the butter lightly. Make
a soft dough by adding the egg, well beaten, and, if neces-
sary, a little milk. Make the dough of the right consistency
to roll out. If the potato happens to be moist no milk will
be required. Divide the dough into three parts and roll into
rounds half an inch thick. Cut each of these across twice,
so as to make four parts. Bake in a quick oven or on a
griddle, and when they are done split and butter them, and
serve hot.
NUT BREAD.
1 egg, y~2 cup sugar, 1 spoon salt, 1^4 cups milk, 4 tea-
spoons baking powder, 1 cup chopped nuts, 4 cups sifted flour.
Put in pan, set in warm place 30 minutes. Bake 30 to 45
minutes. — Mrs. R. J. Corbitt.
BATTER BREADS
BATTER BKEAD.
One pint meal, 2 eggs, 1 spoon lard, 1 teaspoon salt; beat
the eggs very light; then add the lard, mix and beat very
light; then sift the meal into this, thin it with milk to the
consistency of batter cakes, and bake. — Mrs. J. D. Rose.
EXCELLENT BATTER CAKES WITHOUT EGGS.
One cake Fleischmann's yeast, 1 cup lukewarm water,
1-Vi cups lukewarm milk, 2 heaping cups sifted flour, 4
tablespoons lard, Vi> teaspoon salt, 4 tablespoons syrup. Sift
flour into bowl; add to it the salt, syrup, lard (melted), and
lastly, the milk and water in which tne yeast has previously
been dissolved (add the milk and water gradually). Then
beat the batter thoroughly. When smooth set aside over-
night to rise. In the morning beat well and bake on well-
greased griddle.
QUICK BUCKWHEAT CAKES.
To 1 pint of buckwheat put 1 teaspoon of salt, 1 tablespoon
of sugar; make a good stiff batter with buttermilk; 1 level
teaspoon soda. Bake on a hot plate well oiled. — Mrs. J. T.
Elmore.
SOUTHERN SALLY LUNN.
One quart flour, 3 eggs, 1 heaping teaspoon lard, a yeast
cake dissolved in a little lukewarm water, 1 pint new
milk. Beat yolks light; stir in yeast, then lard, then
milk and flour. Beat whites of eggs stiff and add to mix-
ture, folding them in. Set to rise in a loaf cake pan over
night in a warm place. Bake in medium oven.
SALLY LUNN.
One-half cake yeast soaked in a cup of warm water, % cup
of sugar, 1 teaspoon of salt, 1 cup of sweet milk, 1 quart of
BATTEK BREADS 87
flour. Mix and let stand a few hours to rise, then stir in
2-3 cup of butter and lard mixed, pour in a greased pan and
let stand in a warm place to rise about 1 hour. Bake slowly.
The sugar may be left out. — Mrs. 0. P. Shell.
QUICK SALLY LUNN.
One cup of sugar, y 2 cup of butter, 2 eggs, 1 pint of sweet
milk, flour to make batter as stiff as cake, with 3 teaspoons of
baking powder; bake in cake mould or muffin tins. — Mrs.
J. T. Alderman.
SALLY LUNN.
One-fourth cup of lard and butter mixed. Beat slightly;
add 2 eggs; beat until thick and creamy; add 1 cupful of
milk, 3 cupfuls of flour, 2 teaspoonfuls of baking powder.
Put in a deep pan and grate nutmeg over. Bake 20 or 30
minutes. — Mrs. J. Pi. Singleton; Mebane, N. C.
FLANNEL CAKES.
One cup of sifted corn meal, 1 cup of flour (before sift-
ing), 1 large spoon of lard, ^ teaspoon of salt, 2 eggs, 14
yeast cake dissolved in lukewarm water, enough warm water
to be added to make stiff batter. Let rise over night and next
morning add teaspoonful of brown or white sugar. Bake
on either soapstone or a greased baker. — Mrs. C. M. Coop.er.
EGG BREAD.
Two cups meal, 2 eggs, 1 cup cold water, 1 cup boiling
water, lard size of egg.
One pint meal, 1 pint buttermilk, level teaspoonful soda,
salt, lard, level tablespoonful. — Mrs. Henry Perry.
DELICIOUS MUFFINS.
One and one-half cups flour, 1 teaspoonful salt, 2 teaspoon-
fuls Rumford's baking powder, 1 tablespoonful butter, 1
88 BATTEE BREADS
tablespoonful sugar, 2 eggs, 1 cup milk. Sift the flour, salt
and baking powder together, rub in the butter, add sugar,
and mix to a batter with the yolks of eggs and milk. Last of
all add the whites of eggs beaten to a stiff froth. Bake at
once in a quick oven. — Mrs. 8. H. Allen*
BUTTERMILK MUFFINS.
Two eggs beaten, 1 quart buttermilk, 1 teaspoonful salt,
1 teaspoonful of baking soda, sufficient flour to drop (bake in
muffin rings).
WHEAT MUFFINS.
One cake yeast, 1 cup lukewarm milk, 2 cups sifted flour,
3 eggs, 1 tablespoon melted butter, 1 tablespoon sugar, ^
teaspoon salt. Dissolve the yeast in the milk ; add to it the
butter, salt, sugar and flour to make a moderately firm bat-
ter. Set to rise in a moderately warm place for about 2
hours. When well risen add to it the eggs beaten light ; drop
into greased muffin tins and bake at once in a hot oven for
about 20 minutes. They should be eaten immediately. If
set overnight use Yo cake of yeast. The entire process takes
about 2 i/o hours.
RISEN MUFFINS.
One quart of flour, pinch of salt, 3 eggs, 1 cup of milk, 1
tablespoon of lard, 1-3 cake of yeast. Make into thick bat-
ter and rise overnight. Fill muffin rings and rise for 15
minutes and bake slowly. — Mrs. C. M. Cooper.
CORN MUFFINS.
Two cups of meal, 1 cup sweet milk and 1 cup sour milk.
After-dinner coffee-spoon level full of soda, salt to taste and 2
eggs. — Mrs. Henree E. Newell.
POP-OVERS.
Two eggs, 1 cup flour, 1 cup milk, y 2 teaspoon salt. Sift
BATTEE BREADS 89
the flour and salt together, beat the eggs until creamy; add
the milk and flour and beat well ; then strain. Cook in pop-
over cups for 25 minutes in a hot oven. — Mrs. Henry Perry.
RIOE MUFFINS.
Two cups flour, % teaspoon salt, 1 cup milk, 14 CU V
melted butter, 1 cup boiled rice, 2 teaspoons baking pow-
der, 2 eggs. Sift together flour, salt and baking powder,
add the rice, and work in lightly. Mix to a batter with the
eggs, milk and butter, and bake in hot-greased gem pans about
30 minutes.
viny's pop-over muffins.
One quart of flour, 6 eggs, 1 quart of sweet milk, little
salt. Beat yolks, add flour and milk alternately, then, lastly,
well-beaten whites. Bake quickly in well-greased muffin tins.
Serve at once. — Mrs. C. M. Cooper.
BREAKFAST MUFFINS.
One pint of meal, sifted with y% teaspoon of salt into bowl
with large spoon of lard. Pour over large cup of boiling
water and beat 'until cool. Add 2 eggs and beat hard. Have
greased biscuit-pan and drop in spoonfuls, not touching, and
bake in quick oven. Very nice to eat with fish. — Mrs. C. M.
Cooper.
BREAKFAST GEMS.
Two eggs, 1 pint of flour, 1 teaspoon of baking powder,
i/4 cupful of sugar, 1 pinch of salt, 14 cupful of sweet milk.
Have stiff batter, dip up with teaspoon and fry in deep fat.
Powdered sugar may be sifted over gems. — Mrs. J. R.
Singleton, Mebane, N. C.
WAFFLES WITH RASPBERRY JAM.
Take 1 pint milk, 2 cups flour, 4 tablespoonfuls melted but-
ter or lard, 2 heaping teaspoonfuls baking powder, a pinch of
90 BATTER BREADS
salt, mix thoroughly together and stir until very smooth.
Bake on hot irons until brown. Serve with raspberry jam
or any jelly desired.
KICE WAFFLES.
Make a smooth batter of 1 quart soft-fcoiled rice, 1^2 pints
sweet milk, 1 pound flour, 6 eggs, 1 teaspoon salt, 1 table-
spoon butter, 1 spoonful syrup, 2 teaspoons baking powder.
QUICK WAFFLES.
One pint flour, ll/o teaspoons baking powder, 1 teaspoon
salt, 2 well-beaten eggs, 1 pint milk. — Mrs. Jas. B. Doan.
WAFFLES.
Sift I 1 /*} cups flour into a bowl, 2 teaspoons baking powder
and y% teaspoon salt. Beat up 2 eggs, add 1^ cups milk
to them, then add gradually to the flour, mix in 1 heaping
tablespoon melted butter. Fry on a hot, well-greased waffle
iron. Serve hot with syrup.
One-half cake Fleischmann's yeast, 1 cup of milk, 1 scant
tablespoon butter, melted, l/o teaspoon salt, 1 heaping cup
flour, sifted twice, 2 eggs, i/o teaspoon sugar. Place flour
in bowl, make well in center and put in sugar and salt. Dis-
solve yeast in the milk and mix all thoroughly ; then add eggs
1 at a time and beat thoroughly. Add butter and mix well.
Set to rise for about 40 minutes. When light bake on a
well-greased waffle iron.
PASTRY
PASTRY.
Three-fourth pound butter, 1 pound flour, milk enough
to moisten so as to roll easily. Use spoon for mixing. —
Mrs. J as. R. Down.
FLAKY PIE CRUST.
One cup Snowdrift, 3 cups flour, i/o teaspoon salt, ^ tea-
spoon baking powder. Sift salt, baking powder and flour;
add Snowdrift and cut in with a knife. Use hands as little
as possible. Mix cold water enough to make a stiff dough.
The secret of good pastry is little handling and to keep cool.
PASTRY FOR TWO CUSTARD PIES.
One and one-fourth cups sifted flour; *4 teaspoon baking
powder; ^4 teaspoon salt; 1-3 cup shortening (either lard or
butter or a mixture of the two). Cold water to moisten.
Sift together the flour, salt and baking powder (if used).
With a knife cut in the shortening. Add the cold water a
little at a time and with a knife stir the mixture to a paste.
Be careful not to add more water than is needed to moisten
the mixture sufficiently. Roll and line the pie tins.
For custard pies prick the crust carefully with a fork- to
allow all air to escape and prevent blisters. Put the crust
into a moderate oven and bake nearly done, but not brown.
Remove and fill at once with the custard mixture.
PASTRY FOR PIES.
To 1 quart flour add % teaspoon salt, a cup of lard or
butter. Mix well by rubbing through the hands or chopping
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 l/o the above quantity of lard will be sufficient.
PIES
LEMON" PIES.
One heaping tablespoon butter, 3 eggs, grated, rind and
juice of 1 lemon, sugar to taste. Beat butter and light
tablespoon flour (sifted). This quantity baked on rich pastry
makes 1 good size pie. — Mrs. C. M. Cooper.
JELLY CUSTARDS.
Five eggs, l/o cup butter, 1 cup sugar, 1 cup jelly
(warmed). Makes 3 pies. — Mrs. R. L. Wester.
CHOCOLATE PIE.
One tablespoon of grated chocolate, 1 pint of boiling water.
Let it simmer for a few minutes, then take the yolks of 2
eggs, 2 tablespoons of corn starch, 6 tablespoons of sugar;
stir this together and boil until thick like boiled custard.
Make a crust as for pies ; cook it, then put in the boiled choco-
late. Beat the whites of 2 eggs to a stiff froth; cover the
top and brown.— Mrs. 0. P. Shell.
SWEET POTATO CUSTARD.
One pint mashed steamed potatoes, 2 eggs, 1 cup sugar, 1
cup sweet milk, butter size of an egg, % teaspoon baking
powder added in last minute. Flavor with nutmeg. — Mrs.
W. E. Moss.
CHOCOLATE PIE.
Piece of butter size of an egg, Y± cake Walter Baker's
chocolate, yolks of 6 eggs, 3 cups sugar, 1 cup milk or cream,
1 tablespoon corn starch, 1 teaspoon vanilla. Cook until
thick, pour on crusts and bake. Beat whites of the eggs to
stiff froth, add 3 tablespoons of pulverized sugar. Whip
this in well, spread on pies and brown slightly. This makes
3 pies. — Mrs. I. R. Bass.
PIES 93
APPLE PIE.
Three tart apples, % cup sugar, % lemon rind grated.
Peel, core and slice apples very thin ; line pie-plate with
paste; put in apples, sugar and little water; wet the edges,
cover with paste rolled out very thin ; wash with milk. Bake
in steady, moderate oven 25 minutes, or till apples are cooked.
BUTTERMILK PIE.
One pint of buttermilk, l^/o cup of sugar, 1 tablespoon of
butter, 3 tablespoons of flour, 4 eggs. Flavor with nutmeg
and lemon. Bake with lower crust. — Mrs. R. B. Powell.
EHTJBAEB PIE.
Have ready 3 cups rhubarb cut in ^4-inch pieces, and over
these pour boiling water. Bring them quickly to boiling
point, then drain off the water. Mix together 1 cup sugar,
1/2 teaspoon salt, 14 cup corn starch. Pass twice through a
sieve. Stir this mixture through the rhubarb, turn the
whole into a plate lined with pastry. Put in a few bits of
putter here and there, brush the edge of the pastry with
cold water and press firmly upon it a cover of paste. Brush
the two edges with water and bake in a moderate oven.
TRANSPARENT PIE.
Cream a piece of butter size of an egg, stir in 2 cups
sugar, 1 tablespoon of corn starch or flour, 1 of milk and 1
of vinegar, 4 well-beaten eggs. This makes 2 pies. — Mrs.
J. T. Jones.
PUMPKIN PIE.
1 pint pumpkin (strained), 1 quart milk, pinch salt, 4
eggs (well beaten), 2 cups sugar, 1 tablespoon butter (small),
1 teaspoon ginger, y 2 teaspoon cinnamon. Mix the pump-
kin, spices, sugar and salt together. Boil the milk and
add the butter ; pour over the pumpkin mixture. Then,
94 PIES
last of all, add the well-beaten eggs. This makes three large
pie.
PINEAPPLE CUSTARDS.
Two eggs beaten real light, butter the size of a hen's egg,
1 large cup of sugar, y 2 cup of corn starch or flour, *4 cup
of sweet milk, and 1 small can of grated pineapple. — Mrs.
J as. R. Rankin.
PINEAPPLE PIES.
One small can grated pineapple, 5 eggs, 1 tablespoon but-
ter, 1 cup sugar. Reserve 4 whites for meringue. This
makes 2 pies. — Mrs. Julia Thomas.
LEMON PIES.
Two lemons, ^4 pound butter, yolks of 3 eggs, 1 cup sugar.
Cream butter and sugar, add yolks, lemon rind grated and
juice, 1/2 cup water, white of 1 egg, filling for 1 pie;
meringue on top. — Miss Helen Tull, Philadelphia.
MINCE MEAT PIES.
One pound lean beef cooked until tender, chopped fine,
1 pound suet chopped fine, 2 pounds raisins, 1 pound cur-
rants, 6 nice large apples (chopped), cinnamon, cloves, 1 tea-
spoon salt, 1 pint brandy and 1 pint of sherry wine; some
use 1 fresh lemon.
MOLASSES PIE.
Three eggs, yolks and whites beaten separately, y% CU P
good molasses, 1 cup sugar, butter size of walnut, 1 cup sour
cream or milk, teaspoon soda stirred in molasses; whites
mixed in last, or reserve 2 whites for meringue. Bake slowly
in moderate oven. Nutmeg gives a nice flavor. This quan-
tity makes 1 pie. Another i/o cup molasses may be added
with teaspoon corn starch ; makes sufficient for 2 pies baked
on rich crust. — Mrs. Jos. T. Jones.
PIES 95
MOLASSES CUSTARDS.
Beat together 4 eggs and 1 cup sugar. Cook 1 cup mo-
lasses and butter, the size of an egg. Pour together, beat
well, and flavor with vanilla. Spread on pastry and bake. —
Mrs. D. Y. Cooper.
MOLASSES PIE.
Four eggs, beaten separately; 1 cupful brown sugar, 2
tablespoonfuls butter; !/2 nutmeg, grated; beat well together
and stir in 1% teacupfuls of molasses, add well-beaten whites
of eggs last. Bake on crusts. — Mrs. J. R. Teague.
CARAMEL CUSTARDS.
Four eggs, 1 glass of jelly, ^o CU P of swet milk, 1 cup
sugar, 1 cup butter and lard mixed, 2 teaspoons of flour,
beat and bake in short paste crust, with or without meringue.
— Mrs. I. C. Rowland.
CARAMEL PIES.
Three cups brown sugar, 4 eggs, 1 tablespoon butter, 1
tablespoon of water, 1 teaspoon vanilla. This quantity
makes 3 pies. Meringue improves them. — Mrs. J. T. Alder-
man.
COCOANUT CUSTARD.
Three eggs, 1 cup sugar, heaping tablespoon of flour, 1
cup sweet milk, butter size of an egg, 2 packages cocoanut,
flavor with vanilla; enough for two custards. — Mrs. R. L.
Wester.
COCOANUT PIE. \
Pour tablespoons of sugar, 2 cups of milk, y± cup of
cream, 2 tablespoons of corn starch, 2 eggs, % of a cocoanut,
y<% teaspoon of vanilla. Grate the cocoanut, scald the milk,
beat the yolks of the eggs light with the sugar, add the corn
starch and mix with the scalded milk. Cook and stir until
96 PIES
it thickens ; take from the fire, add the cream and the cocoa-
nut and put away until cool. Beat the whites of the eggs
to a stiff, dry froth ; add to the custard with the vanilla. Bake
the bottom crust, brush it over with the white of eggs, put
in the custard and brown in a quick oven. Let the pie cool
before serving.
STEAMED CUP CUSTAKDS.
Heat 1 quart of milk until it steams. Meanwhile beat
4 eggs, add % cupful of sugar and % teaspoonful of vanilla.
Stir in, slowly, the hot milk. Strain the mixture into a
pitcher and pour it into cups. Set these in a steamer. Cover
the steamer with cheesecloth and then with its own cover.
Put it over gently boiling water and allow it to cook for 10
minutes or more. Test when the custards are done iby
shaking the steamer a little, to see if the custards are no
longer liquid. As soon as they are barely set, lift off the
steamer, remove the cups and serve ice-cold. A little nut-
meg grated over the top before serving improves them.
CUSTAKD FOR ONE PIE.
Two eggs, Yg teaspoon salt, 3 tablespoons sugar, l 1 /? cups
milk, nutmeg, Beat together the eggs, sugar and salt. Add
the tboiling milk to the egg and sugar mixture a little at a time.
Beat thoroughly and fill the crust. This mixture should be
ready to put in the crust when it first comes from the oven. If
the crust is allowed to cool off the custard mixture will soak
into the crust and perhaps into the bottom of the tin. This
pie differs from the usual method of making custard pie in
that the crust is nearly done before the custard is put in and
the custard is made of hot milk. Always add the hot milk
to the egg mixture, the reverse produces a curdled custard.
DAMSON PIE.
One cup damson preserves, 1 cup sugar, 1 cup butter, 5
eggs, beaten separately, % pint cream. Cook on a rich
pastry. — Mrs. Jane E. Young.
PIES 97
CREAM PIE.
Four eggs, beaten separately; to yolks add 4 tablespoons
sugar and 4 tablespoons flour, to which 1 teaspoonf ul powder
has been put. Then fold in whites, bake in 2 layers, 2-3
pint cream, % cup sugar, vanilla beaten stiff and put be-
tween. — Mrs. S. F. Teiser.
CREAM PRUNE PIE.
Soak and stew a pound of prunes. Press through a colan-
der, adding just enough juice to moisten well. To each cupful
of the pulp add 1 cupful of rich cream, the beaten yolks of
4 eggs, and 1-3 of a cupful of sugar. Line pie plate with
good pastry and partly bake. Then fill it with the prune
mixture, and bake in a steady oven. Cover with a meringue,
return to the oven and slowly brown.
CHESS PIE.
Twelve yolks eggs, 1 pound of sugar, % pound of butter ;
i meringue on top. — Mrs. R. L. Wester.
CHESS PIE.
Cream together % of a cup of white sugar and 2 table-
spoons of butter. Beat the yolks of 3 eggs light and stir into
this cream. Add the juice and half the grated peel of a
lemon and whip all together for 2 minutes. Fill crusts of
puff paste with this and bake in quick oven. When done
add the meringue, made of the beaten whites of 3 eggs and 3
tablespoons of sugar, and brown quickly in oven. — Mrs,
W. B. Waddill MO0K CHEREY pIEi
One cup cranberries cut in halves, ^ cup seeded raisins,
11 cup sugar, 1 tablespoon flour, y 2 cup hot water, 1 teaspoon
vanilla. Bake between 2 crusts. — Mrs. W. 8. Thomson.
FLAP-JACKS.
Take well-seasoned stewed fruit and put on circles of
pastry, double over and fry in hot lard. — Miss Leah Perry.
—7
PUDDINGS
MOLASSES PUDDING.
One-half cup molasses, 4 tablespoons melted butter, 1-3
cup milk, 2 eggs, IV2 cups flour, y* teaspoon soda, 1 cup
raisins. Steam in 3 baking-powder tins placed in a kettle
of boiling water iy 2 bours. Serve with sauce. — Mrs. J. D.
Blanton, Marion,, N. C.
MOLASSES PUDDING.
One egg, iy> tablespoons sugar, 1 cup molasses, y> cup
buttermilk, y> teaspoon soda, 1 pint flour, small piece of
lard and butter ; season with ginger. — Mrs. B. L. Wester.
JERUSALEM PUDDING.
One-half box of gelatine, ^ cup powdered sugar, 1 pint of
cream y± pound dates, 1 teaspoon of vanilla. Cover the
gelatine with y> cup of cold water and soak ^ hour. Stone
the dates and chop them fine. Squeeze the juice of several
oranges over them and mash. Whip the cream and stand in
a pan of cold water or cracked ice. Add the dates ; sprinkle
over this the sugar and add the vanilla. Put the gelatine
over hot water and when dissolved add to it the cream and
stir the mixture continuously until the whole is well mixed
and becomes thick. Turn at once into a mould and keep in
a cool place. Serve with whipped cream. A few almonds
added just before serving adds a great deal to the pudding. —
Mrs. 8. P. Cooper.
BERRY PUDDING.
One and one-half cups milk, 3 tablespoons melted butter, 2
eggs, beaten separately, 1 pint of flour, 3 teaspoons of baking
powder. Put half batter in the pan, cover with a quart of
berries or 2 quarts of cherries or chopped apples, seeded;
add rest of batter; bake % of an hour. Serve hot with hard
sauce or liquid sauce. — Mrs. Herbert Tull, Philadelphia.
PUDDINGS 99
TRANSPARENT PUDDING.
Beat 8 eggs very light, add i/o pound of powdered loaf
sugar, same quantity of butter, melted, % nutmeg, grated;
set on stove and stir until thick as batter. Pour into shallow
dishes lined with paste. Bake % hour in moderate oven. —
Mrs. Zollicoffer.
DELICIOUS PUDDING.
Five eggs ; to the yolks add 3 tablespoons of flour, 1 pint
sweet milk, 1 tablespoon of melted butter, % teaspoon of salt ;
then stir in the well-beaten whites. Cook quickly in a well-
buttered baking dish. Serve with sauce. — Mrs. Alex. Cheek.
CHOCOLATE PUDDING.
Yolks of 3 eggs, 1 pint milk, i/o CU P sugar, ^ cup grated
chocolate, 1 heaping tablespoon corn starch, 1 teaspoon
vanilla, pinch of salt. Mix chocolate, sugar, corn starch
and salt with 1 cup of the milk. Beat yolks of eggs light
and add to the mixture; then add remainder of milk. Cook
till thick, pour into pudding dish and when cooled a little
add the meringue of the beaten whites of the eggs and 3
tablespoons sugar, and brown in oven. — Mrs. W. B. Waddill.
BAKED CHOCOLATE PUDDING.
Put 1-3 cup of corn starch into a saucepan, stir in 1 cup
cold milk and 1 teaspoon salt ; add 3 cups of scalded milk ; mix
until it thickens, then add 2 ounces chocolate and stir vigor-
ously while the chocolate melts. Cover and cook 10 minutes,
remove from the fire and add the yolks of 3 eggs beaten with
]1 /2 CU P °f sugar, and add % teaspoon ground cinnamon, or 1
teaspoon vanilla extract. Turn the preparation into a but-
tered pudding dish, dot the top of it here and there with
little bits of currant jelly, spread a meringue over the whole
and color a delicious brown in the oven. Serve hot or cold.
!3Tor the meringue, beat the whites of 3 eggs until dry, then
gradually beat into them 3 level tablespoons granulated
100 PUDDINGS
sugar, then cut and fold in 3 extra level tablespoons of sugar.
After the meringue has been spread over the pudding dredge
it lightly with sugar and proceed as above.
PRUNE PUDDING.
Soak y 2 pound of prunes and stew them until they are very-
soft. Remove the seed and beat the prunes until they are
light, and sweeten with !/o cup of sugar. Beat the whites
of 2 eggs and fold into the prunes. Bake in a buttered pan
about 20 or 30 minutes. To be eaten with a custard sauce
made of the yolks of the eggs beaten into one pint of sweet
milk and ^> cup of sugar. — Mrs. W. D. Horner.
PRUNE PUDDING.
One pound prunes, stewed, mashed and sweetened. Beat
the whites of 6 eggs and gradually beat in the prunes. Bake
until brown in pudding dish. Serve cold with boiled custard
made of 1 quart milk, yolks of 6 eggs, 1 cup sugar (small).
Flavor with vanilla. — Mrs. C. M. Cooper.
RICE PUDDING.
One-half cup rice, 1% pints milk, % cup sugar, large
pinch salt, 1 tablespoon lemon rind chopped fine. Put rice,
washed and picked, sugar, salt and milk in quart pudding
dish. Bake in moderate oven 2 hours, stirring frequently
first 11/2 hours, then permit it to finish cooking with light-
colored crust, disturbing it no more. Eat cold with cream.
HANOVER PUDDING.
Three cups flour, 1 cup sweet milk, 1 cup raisins, 1 cup
molasses, ^ cup butter, 2 eggs, 1 teaspoon salt and 1 ounce
soda. Pour into mould and boil 3 hours. Eat with sauce. —
Mrs. Missillier.
ORANGE PUDDING.
Peel and slice 5 oranges and sprinkle with sugar. Heat
1 pint milk and 1 tablespoon corn starch wet with cold milk,
PUDDINGS 101
a little salt and the yolks of 4 eggs. Cook in double boiler
and let cool. Cover the oranges with the custard. Beat the
whites of eggs with Yo cup sugar and spread on top. — Mrs.
W. D. Horner.
FRUIT PUDDING.
One pint of fruit, sweetened. Let it come to a boil. Mix
1 pint flour, 2 teaspoons of baking powder, and a pinch of salt
with a fork, drop into the fruit, cover tight, slip to back of
stove and let cook slowly. It will be ready in Y2 hour. Serve
with hard sauce. — Mrs. L. B. Oooch.
FRUIT PUDDING.
Put into a saucepan over the fire the juice of 1 can pine-
apple, juice of 1 lemon, i/o box gelatine that has been dis-
solved in i/o cup cold water. Let come to a scald and pour
over the well-beaten whites of 4 eggs. Cut the pineapple into
small pieces, add y% pound malaga grapes halved and seeded.
Arrange the fruit in mould, pour the liquid gelatine over it
and let congeal. Serve with a dressing made bj cooking to a
soft custard 1 pint milk, the yolks of 4 eggs, sugar and vanilla
to taste. Drop flecks of whipped cream over the top, ^ cup
sugar. This is fine.
CHEAP PLUM PUDDING.
One cup chopped suet, 2 cups raisins or any fruit, 1 cup
molasses, 1 cup sour milk, 1 dessertspoon soda, 4 cups flour,
any spices you like. Mix and steam 4 or 5 hours; salt to
taste. Serve hot with wine sauce. — Mrs. Cora Phelps.
PLUM PUDDING.
One pound butter, 1 pound sifted bread crumbs, 1 pound
sugar, 8 eggs, 1 pound raisins, 1 pound currants, y 2 citron,
2 tablespoons each cinnamon, spice, cloves, 2 nutmegs, 1
glass brandy, 1 teaspoon soda. Steam 5 hours in double
boiler and serve with hard sauce or whipped cream. — Mrs.
R. J. Corbitt.
102 PUDDINGS
bird's nest pudding.
Peel and core enough apples to fill a pudding dish, fill
centers with raisins, currants and citron; flavor with cinna-
mon, and after sprinkling with sugar, pour in water and let
bake, not too soft. When done make a sponge cake batter,
flavor with vanilla and pour on top. Let this bake, then
serve with any good, rich sauce.
DELMONICO PUDDING.
Make a rich custard of 1 quart of milk and yolks of 8
eggs, 1 cup of sugar and spoon of vanilla ; take the whites and
beat very stiff, adding a little sugar and vanilla ; put this over
the custard and put in oven for a few minutes until light
brown. Whipped cream adds very much to it. — Mrs. P. T.
Jones.
DELMONICO PUDDING.
Five eggs, separate them, beat yolks well and add 4 table-
spoons sugar and 4 tablespoons corn starch; have 1 quart
sweet milk on fire in double boiler; stir in the above and
cook until it thickens ; pour in buttered pan ; spread the
beaten whites with sugar to taste, on top, and put in oven
until a light brown. Serve with whipped cream. — Mrs.
Cora Phelps.
SNOW PUDDING.
Dissolve % box of gelatine in 1% cups cold water. Then
add \y=z cups boiling water, juice of 2 lemons, add 3 cups
granulated sugar. Stir until the sugar is dissolved, then set
away. When it begins to jelly whip with an egg-beater until
perfectly light, then add the whites of 5 eggs beaten stiff, to
which has been added a pinch of salt. Whip well together.
If desired different sorts of fruit can be added (before it gets
too stiff.) Set away until hard. Serve with boiled cus-
tard, sauce or whipped cream. — Mrs. Geo. B. Harris.
PUDDINGS 103
COTTAGE PUDDING.
One cup sugar, 2 eggs, 2 cups cream, 1 pint flour, \y 2
teaspoons powder Beat the eggs, and sugar together; add
cream, flour with the powder sifted in, and a pinch of salt;
mix into smooth batter as for cup-cake. Put into long nar-
row or oval buttered mould ; bake in hot oven 30 minutes.
Serve with liquid or foaming sauce.
APPLE SNOW.
Core, quarter and steam 3 large, sour apples. Rub through
sieve, cool ; whip whites 3 eggs to very stiff froth with y 2 cup
powdered sugar, gradually add apple and whip long time
till white and stiff. Pile in dish, garnish with dots currant
jelly.
APPLE PUDDING (ENGLISH).
Twelve or 14 apples, peeled, cored and sliced; 1 teaspoon
extract nutmeg, iy 2 cups sugar. Line earthenware pudding
mould with paste, pack in apples, sugar and extract ; wet
edges ; cover, pinch edges together firmly ; place in saucepan
y 2 full boiling water.
CARAMEL PUDDING.
One pint milk scalding hot, stir into the yolks 2 eggs
beaten with 2 heaping tablespoons brown sugar and 1 heaping
tablespoon corn starch; stir until well mixed; flavor with a
few drops almond. Pour into a dish, and cover with
meringue made of the whites of the eggs and 2 tablespoons
brown sugar; brown in oven.
SAUCES
"WINE SAUCE.
One cup sugar, 1 cup of foiling water, 1 teaspoon of
flour, 1 egg, piece of butter size of an egg. Let simmer for
10 minutes ; remove from fire and add 1 wineglass of wine or
brandy. — Mrs. Alex. Cheek.
wine sauce.
Two ounces of butter, 2 spoons of flour, !/% pint of boiling
water, 1 gill of Madeira wine, *4 pound sugar, % grated
nutmeg. Mix the flour and butter together, pour in the boil-
ing water, let it boil a few minutes, then add the sugar and
wine. Just before taking off add the nutmeg. Serve hot. —
Mrs. Zollicoffer.
HARD SAUCE.
Beat 1 cup sugar and *4 cup butter to white cream; add
tablespoon brandy and teaspoon extract nutmeg; put on ice
until needed.
CKEAM SAUCE.
Bring 2-3 pint cream slowly to boil ; set in stewpan boiling
water; when it reaches boiling point add sugar, then pour
slowly on whipped whites of 2 egg3 in bowl ; add 1 teaspoon
extract vanilla and use.
CUSTAEJ) SAUCE.
One pint milk, yolks 4 eggs, % cup sugar. Set over fire
and stir until thick.
STRAWBERRY SAUCE.
Cream % cup of butter with 1 cup of powdered sugar and
1 egg yolk. Beat in gradually 1 cup of crushed fruit (straw-
SAUCES 105
berries, raspberries, peaches or cherries may be used) and
serve at once. Jam or preserved fruit may be substituted
when fresh fruit is not obtainable. This sauce is good with
almost any plain pudding. — Mrs. D. H. Mangum.
LEMON SAUCE.
Boil together for 5 minutes ^ cup of sugar and 1 cup
water, add 1 tablespoon corn starch dissolved in 3 tablespoons
of cold water; stir until thickened and cook for 5 minutes
longer. Take from the fire, add the juice of 1 lemon and 2
tablespoons of butter and stir until thoroughly blended.
SAUCE FOE SPONGE CAKE.
Whites of 3 eggs well beaten, 1 cup of sugar, V^ cup melted
butter added while hot. Flavor with wine. — Mrs. J. C. Kit-
trell.
HOT CHOCOLATE SAUCE.
One cup boiling water, pinch salt, 1 square chocolate, ^
cup sugar. Cook all together slowly until it is the consist-
ency of maple syrup, or thicker if desired. Just before serv-
ing, add 1 teaspoonful of vanilla. This will keep indefi-
nitely, and can be reheated. — Miss Laurine Dorsey.
NOG SAUCE.
Beat white of 1 egg until stiff, add yolk and beat again.
Mix y% cup milk, and % cup of cream, sweeten with 4 table-
spoons powdered sugar, stir until sugar is dissolved, and add
gradually to the egg. Mix thoroughly, flavor with a tea-
spoon vanilla and 2 tablespoons of sherry, and it is ready
to serve.
DRAWN BUTTEE.
One-third cup butter, 3 tablespoons flour, % teaspoon
salt, Ys teaspoon pepper, V/ 2 cups hot water. Melt
half the butter; add flour mixed with seasoning and
106 SAUCES
then hot water gradually. Boil 5 minutes and add remaining
butter in small pieces. Good over asparagus or boiled celery.
— Mrs. C. 0. Fountain.
CURRANT JELLY SAUCE.
This sauce, by the way, is delightful for roast venison or
mutton. Cook together in a small saucepan 1 tablespoonful
of ibutter and 1 teaspoonf ul of onion. At the end of 5 min-
utes add 1 teaspoonful of flour and stir until smooth. Grad-
ually add 1 gill of stock, stirring all the time. When the
sauce boils up add a V2 teaspoonful of salt, a Vs teaspoonful
of pepper, a teaspoonful of vinegar, a small bay leaf, a clove
and a tablespoonful of currant jelly. Simmer 5 minutes,
strain and serve hot.
CHOCOLATE SAUCE.
One cup water, 1 cup white sugar, ^4 pound chocolate.
Cook until thick, and remove from fire. Add a pinch of
salt and 1 teaspoonful of vanilla. Serve hot or cold. — Mrs.
Andrew Harris.
CAKES
Cakes are of two general classes. First, cakes with short-
ening; second, cakes without shortening (sponge-cakes).
If you wish to prevent citron, raisins or currants from
sinking to the bottom of your cake, have them well warmed
in oven before adding them to the batter.
CAKES WITH SHORTENING.
One general process can be followed in making these cakes :
(1) Cream Snowdrift; (2) add sugar gradually and cream;
(3) add beaten yolks if used; (4) mix and sift dry ingredi-
ents; (5) add to the first mixture, alternating with the
liquid; (6) cut and fold in the whites of the eggs beaten
stiff; (7) have pans ready, put into oven and bake according
to the following rule:
TEST FOE OVEN.
The oven is hot enough if it will brown flour in 5 minutes,
or if you can hold hand in oven while counting 20 slowly.
TIME OF BAKING.
Layer cakes require from 20 to 25 minutes ; loaf cakes
take from 40 to 60 minutes. Divide time into quarters.
First quarter. — Cake should rise on sides.
Second quarter. — Cake should rise in center and specks of
brown appear.
Third quarter. — Cake should brown evenly all over.
Fourth quarter. — Cake should shrink from sides of pan
and settle.
CARE AFTER BAKING.
Turn upside down on a cake cooler until cool ; then re-
move from pan and lay on cooler. Do not frost until cold.
If cake sticks lay a cloth wet in cold water over bottom of
108 CAKES
pan. (If cake should be burned, burned crust may be re-
moved with a grater. )
MOUNTAIN CAKE.
One-half pound butter, 1 pound sugar, 1 pound flour, 1
cup milk, 7 eggs, 2 teaspoons Royal baking powder. Flavor
with vanilla. — Mrs. C. M. Cooper.
HARLEQUIN CAKE.
Cream together a scant cupful of butter and a cupful and a
half of sugar, beating in 3 eggs that have been whipped to
a stiff froth, 1 scant cupful of milk and 2 heaping teaspoon-
fuls of baking powder, sifted with sufficient flour to form a
batter that will "ribbon" from the spoon. When the cake
mixture is very light, divide the batter into three parts, flavor-
ing one with % a teaspoonful of vanilla extract; another
with a heaping tablespoonful of grated chocolate that has
been dissolved over hot water; and the third with a little
strawberry syrup, coloring the latter with a few drops of
pink vegetable dye, which is entirely harmless. Have in
readiness an oblong cake tin that has been well greased and
dusted with flour and pour in the 3 batters, arranging them in
layers, or as for marble cake, and bake in a moderately hot
oven for about 35 minutes. Ice when cold with thick boiled
frosting and decorate with holly.
COMPOSITION CAKE.
Four eggs, l 1 ^ pounds sugar, 1% pounds flour, % pound
butter, 1 pint milk, 1 teaspoon soda dissolved in water, 1
large nutmeg, % glass wine, l 1 ^ pound raisins. Cream
butter and sugar together part of milk, 1 egg stirred in some
flour, and so on until eggs are used. The milk and flour, then
soda, wine, nutmeg and raisins. Citron, currants, etc., may
be used. — Mrs. Alex. Cooper.
CAKES 109
WHITE CAKE.
One pound butter (heaping), 1 pound flour., 1 pound sugar,
whites of 18 eggs, 1 teaspoon baking powder, pinch salt;
flavor with vanilla or lemon, bake in loaf. Make a boiled
icing of 3 cups sugar, whites of 3 eggs. — Mrs. W. H. Jenkins.
WHITE CAKE.
Eleven whites of eggs stiffly beaten, iy 2 cups sifted pow-
dered sugar, 1 cup flour, 1 teaspoon cream tartar, *4 teaspoon
salt, 1 teaspoon vanilla. Mix flour, sugar, cream tartar, salt
and sift 3 times before mixing with eggs. Set in stove
quickly. Cook in biscuit pan and use boiling icing. — Mrs.
R. M. Andrews.
PECAN CAKE.
ISTine eggs, 2 1 / 4 pints sugar, 1^ cups butter, 3 pints flour,
1 tumbler whiskey, % tumbler New Orleans molasses, % tea-
spoonful soda mixed in molasses, 4^4 tumblers pecans, IV2
teaspoonfuls baking powder, 2^ pounds raisins, 1 nutmeg.
Bake 2 hours in a slow oven. Use thickest pan possible with
a steam in middle. — Miss Helen Tull, Philadelphia.
SALLY WHITE CAKE.
Make a batter as for pound cake ; add 2 grated cocoanuts,
1% pounds citron, cut fine, 2 pounds almonds, cut fine and
mixed with citron and cocoanut, wineglass brandy, % tea-
spoon mace, 1 teaspoon cinnamon, 1 teaspoon rose-water.
Bake as other fruit cake. — Mrs. J. D. Cooper.
WHITE FETJIT CAKE.
Sugar, 1 pound; butter 1 pound; flour, 1 pound; almonds,
1 pound; cherries, 1 pound; citron, 1 pound; 1 cocoanut
(ground); whites 12 eggs; 2 teaspoons baking powder. —
Mrs. C. M. Cooper.
110 CAKES
FRUIT CAKE.
One pound butter, 1 pound sugar, 1 pound citron, 1
pound raisins, 2 pounds currants, % pound chopped al-
monds, grated peel of 1 orange, grated peel of 1 lemon, 1
gill sherry, 1 gill brandy, yolks of 12 eggs, whites of 6 eggs,
1 pound sifted flour (warm and dry), 1 teaspoon cinnamon,
1 teaspoon grated nutmeg, 1 teaspoon cloves, 2 teaspoons
rose-water. Prepare fruit a day before making cake so that
it may soak in brandy and sherry. Rub butter and sugar
together, sprinkle flour over the fruit; beat eggs separately;
mix as in other cakes ; line pan with paper, and bake slowly
for 4 hours. Wrap in a cloth wet in whiskey and put in an
earthen jar and it will keep moist for a year or longer. —
Mrs. N. P. Strause.
FRUIT CAKE.
One pound butter, 1 pound sugar, 1 pound flour, 1
pound almonds, 12 eggs beaten separately, 1 pound of cut
citron, 3 pounds raisins, 1 pound figs, 2 pounds currants, %
pint wine and brandy mixed, tablespoon cinnamon, 4 grated
nutmegs, ^2 teaspoon cloves, 1 teaspoon allspice. Mix fruits
and flour to keep from sinking. Bake slowly for 4 hours. —
Mrs. J. T. Alderman.
CHEAP FRUIT CAKE.
Two eggs, % cup molasses, % cup butter, 1 cup sugar, 2
cups flour, 1 pound raisins, extra flour to flour them, cin-
namon, spice and nutmeg. — Mrs. Cora Phelps.
RAISIN COFFEE CAKE.
Add to 1 cup of scalded milk 1-3 cup of shortening, 1
cup sugar, and a scant % teaspoonful of salt. When luke-
warm, beat in 1 yeast cake dissolved in a quarter cup of
lukewarm milk and flour to make a stiff batter. Beat thor-
oughly, cover, and place where it will keep warm over
CAKES 111
night. In the morning, blend a beaten egg with the dough,
add a half cnp of seeded raisins and roll the mixture on a
floured board to %. of an inch in thickness. Put into a but-
tered biscuit pan, cover, and let it rise until it doubles its
bulk. Brush with melted butter, sprinkle with powdered
sugar and cinnamon and bake in a moderate oven half an
hour. This bread may be baked in a ring, if preferred, by
putting the dough into a deep pie plate, having in its center
a well greased muffin ring or a piece of stiff brown paper
fastened together to make a circle.
COFFEE CAKE WITH RAISINS.
This is a splendid recipe for coffee cake with raisins, and
citron, too, if desired: One egg 2 cupfuls of brown sugar,
1 cupful of lard or shortening, 1 cupful of coffee, 1 teaspoon
ful of soda dissolved in the coffee, 1 teaspoonful of cinna-
mon, 1 teaspoonful of cloves, % pound of raisins rolled in
flour. Flour to make ordinarily stiff. Bake about an hour.
ANGELS^ FOOD.
Whites of 12 eggs beaten to stiff froth, 12 ounces pulver-
ized suger, 5 ounces flour sifted 4 or 5 times ; put 1 teaspoon
cream of tartar in flour. Add to the whites after beating
pulverized sugar and flour very slowly, beating all the time,
then add vanilla to taste. Bake in a moderate oven 50
minutes. Cover cake with boiled icing. This is a good
recipe. — Mrs. H. Strause.
ANGELS'' FOOD.
One cupful of whites of fresh eggs, 2 level teaspoonfuls
cream of tartar, 1 1-3 cups of fine granulated sugar, 1 cup
flour, pinch of salt, 1 teaspoonful vanilla. Sift the sugar
and put it in the end of a platter. Beat the whites of the
eggs stiff and white, and place at other end of platter, with
cream of tartar beaten into them. Slowly beat eggs into
112 CAKES
the sugar. The sugar should be sifted five times and the
flour five times after it is measured. Cut this lightly into
eggs and sugar. Add the vanilla last. Bake in a moderate
oven.
APPLE SAUCE CAKE.
One egg, 1 cup sugar, y^ cup butter, 1 cup raisins, ^4
spoon spices, 1 cup nuts, 1 cup apple sauce (unsweetened), 1
level spoon soda, 1 2-3 cups flour. — Mrs. J. N. Cole, Raleigh,
N. C.
SUNSHINE CAKE.
Whites of 7 eggs, yolks of 5, 1*4 cups of granulated sugar,
1 cup flour, 1-3 teaspoon cream tartar, pinch salt in whites
of eggs before whipping. Flavor to taste. Sift and measure
flour and sugar. Put whites in mixing bowl, whip well, add
cream of tartar and whip again very stiff; then add sugar,
yolks well beaten. Fold in the flour. Put in a very mod-
erate oven and rbake about 40 minutes. — Miss Julia M.
Cooper.
PORK CAKE.
Three-fourths pound of pork chopped fine ; pour over this 2
cups boiling water and let stand until cold ; 2 cups sugar, 1
cup molasses, teaspoon each of cinnamon, cloves, allspice,
mace, wineglass brandy, tablespoon soda, 2 pounds raisins,
2 pounds currants, % pound citron, 5 cups sifted flour. Mix
and bake as fruit cake. — Mrs. James Cooper.
COCOANUT LOAF CAKE.
One cupful of sugar, 14 cupful of cocoanut, 1 cupful
of milk, 2 cupfuls of flour, 1 egg, 3 tablespoonfuls of melted
butter, 2 teaspoonfuls of baking powder. Add the cocoanut
last and cook y<% hour in quick oven. — Miss Mary Perry.
PINEAPPLE DUTCH CAKE.
Make a batter of 3 eggs, % cup of butter, 3 cups of flour,
1 cup of sugar, 2 teaspoonfuls of baking powder, 1 cup of
CAKES 113
milk, 1 teaspoonful of vanilla. Then take 1 can of pineapple
chopped fine, add cup of sugar. Make a layer of pineapple,
then a layer of cake batter. When cold serve with whipped
cream and maraschino cherries. (Stewed apples may be
used in same way as pineapple.) — Mrs. J. E. C. Bell.
SPICE CAKE.
1^/2 cups sugar, 1 cup butter, 1 cup sour milk, 3 cups
flour, 5 eggs, 1 teaspoon soda, 2 teaspoons ground cloves, 3 tea-
poons ground cinnamon, 1 teaspoon allspice. Reserve 4
whites of the 5 eggs for icing. Mix balance and bake as
for jelly cake. Boiled Icing. — To 4 cups sugar put 1 cup
boiling water and boil until it becomes almost candy when
dropped in water. Pour over the well-beaten whites, beating
all the time. Season. When cool enough spread between
layers. — Mrs. W. A. Hunt.
GINGER BREAD.
4 cups sifted flour, 1 cup sour milk, 1 cup butter or lard, 1
cup brown sugar, 2 cups molasses, 1 cup raisins, 2 eggs, 2
tablespoons ginger, 2 tablespoons cinnamon, 1 nutmeg, 2 tea-
spoons soda, 1/2 teaspoon cloves, i/o teaspoon spice. — Mrs.
J. L. H. Missillier.
GINGER BREAD.
One cup sugar, 1 cup molasses, 1 pinch salt, 1 cup milk,
2 eggs, 1 cup lard and butter, mixed, 2 tablespoons ginger, 1
tablespoon cinnamon, 1 tablespoon soda, 3 cups flour or
enough to make a thin batter. Bake in a slow oven about
% of an hour. — Miss Julia M. Cooper.
SOFT GINGER BREAD.
Three eggs, 3 cups flour, 1 cup sugar, 1 cup butter, 1 des-
sertspoon soda dissolved in 1 cup buttermilk, 1 cup molasses
114 CAKES
2 tablespoons ginger, 1 tablespoon cloves, 1 tablespoon cinna-
mon. Bake in quick oven in sheets or gem pans. — Mrs.
George Harris.
GINGER BREAD.
One cup of molasses or syrup, 1 cup of sugar, 3 cups of
flour, y cups flour, well sifted. Take a teaspoon and drop
118 SMALL CAKES
dough in biscuit-pan in very small quantities and cook and
jou will have delicious rookies. — Mrs. C. A. Lewis.
FRUIT DROP COOKIES.
One-third cup Snowdrift, y% cup sugar, 1 egg, 2 teaspoons
spice, 1 teaspoon baking powder, 1 cup flour, y% teaspoon
salt, y<£ cup chopped walnuts, *4 cup each currants, raisins
(and citron if desired). Drop by teaspoon on oiled tins.
Bake in quick oven.
MARGUERITES.
One cup granulated sugar boiled until stringy. Stir in
white of 1 egg well beaten, add marshmallows cut in small
pieces, raisins, chopped, and English walnuts. Flavor with
vanilla. Spread on saltines and bake until delicately brown.
— Miss Julia M. Cooper.
FRIED COOKIES.
Take 5 eggs, beat the yolks and sugar together, a little more
than 1 tablespoon of sugar to the egg, 3 tablespoons of sweet
milk, a piece of butter size of a hickory nut, nutmeg to taste,
flour enough to roll well. Cut in narrow strips like fingers and
fry in hot lard and sift sugar over it while hot. — Mrs. Zollir
coffer.
NUT CAKES.
Two eggs, 1 cup brown sugar, 6 scant tablespoonfuls of
flour with 1 teaspoonful baking powder, 1 large cup chopped
nuts, pinch of salt. Drop on buttered tins with a teaspoon. —
Mrs. H. G. Tull, Philadelphia. <-***
HERMITS.
Three scant cups sugar, 1 cup butter, 1 cup sweet milk,
1/2 teaspoon soda, 3 eggs, 3 heaping cups flour, 2 teaspoons
cinnamon, 1 teaspoon cloves, a little nutmeg, 1 cup currants,
1 cup raisins, 1 cup nuts. — Mrs. J. L. H. Missillier.
SMALL CAKES 119
GINGER DROP CAKES.
Put 1 teaspoonful soda in a teacup with 3 tablespoons of
boiling water, 4 tablespoons butter, 1/2 teaspoon ginger,
pinch salt. Fill cup to running over with molasses. Add
enough flour to have it thick enough to drop on tins by the
spoonful; 2 scant cupfuls will make it stiff enough. Cut
crystalized ginger in small pieces, put one piece in each
cake. Oven not too hot. Drop with a teaspoon. — Miss
Helen Tull, Philadelphia.
COOKIES.
One-half pound butter, % pound brown sugar, 2 eggs,
juice and rind of 1 lemon, 1 pound flour, 1 teaspoon baking
powder. Mix dough, cut, and before baking sprinkle with
chopped nuts and sugar. — Mrs. W. B. Parham.
BERMUDA WITCHES, OR INDIVIDUAL JELLY ROLLS.
Beat the whites of 8 eggs to a stiff froth, add yolks and
beat together. Beat with them 1 pound sugar, and stir in
y-2 pound flour. Place in oval shapes on greased paper in
pans and bake light. Spread jelly on under side and roll,
then powder them with sugar. This will make about four
dozen. — Miss Cornelia L. Gary.
DOUGHNUTS.
One pint sweet milk, 2 eggs, 1 teaspoonful salt, nutmeg
to taste, 1 cup yeast (or V- 2 a compressed cake), 1 cup sugar,
% cup lard and butter. Warm the milk, add to it the short-
ening, sugar, beaten eggs and sufficient flour to make a stiff
batter. When cold add the yeast and stand in a warm place
until quite light. Then roll and cut out. Cover and let
stand until light. Put the doughnuts into the fat upside
down, for in standing a crust forms on the surface, which
prevents them from becoming light if they are placed in
the fat with crust uppermost.
120 SMALL CAKES
DELICIOUS DOUGHNUTS OR CRULLERS.
One full cup granulated sugar, 2 eggs, 2 tablespoons
melted Snowdrift, 1 level teaspoon salt, a good dash of nut-
meg, grated, 1 cup milk. Sour milk is preferable, as they
will keep moist longer. Flour enough so that it can be rolled
out, 2 full teaspoons baking powder. Mix sugar, eggs and
Snowdrift till creamy; add salt and nutmeg, then milk, and
lastly flour in which you have previously sifted the baking
powder. Flour board. Handle on board as little as possible.
Fry in deep, hot Snowdrift a golden brown. These will be
light and digestible and not greasy. If sour milk is used
add !/2 level teaspoon soda to milk, and 1 teaspoon baking
powder added last.
SAND TARTS.
Beat to a cream 2 pounds sugar and 1*4 pounds of butter.
Add 3 eggs, whites and yolks beaten separately; y 2 tea-
spoonful baking powder and 1 tablespoonful water with 2
pounds flour, which should make the dough stiff enough to
roll. Roll thin on a floured board, cut in square, sprinkle
sugar and cinnamon on top of each and tuck a blanched al-
mond in the center. Bake in a moderate oven.
NUT COOKIES.
Two tablespoons of butter, 14 cup of sugar, 1 egg, 1 tea-
spoon of baking powder, ^4 teaspoon of salt, y 2 CU P of flour,
2 tablespoons of milk, y 2 cup finely chopped walnuts, %
teaspoon of lemon juice. Cream butter ana sugar, and egg
well beaten. Mix and sift dry ingredients, and add to first
mixture. Then add milk, walnuts and lemon juice. Drop
from a teaspoon on an unbuttered sheet one inch apart, and
place a half of a walnut meat on top of each. Bake .12 to
15 minutes in a slow oven. This makes 24 cookies.
CHOCOLATE CAKES.
Three eggs, % cup butter, y 2 cup sugar, 3 squares Baker's
SMALL CAKES 121
chocolate, 1 cup stale bread crumbs, 3 tablespoons flour.
Beat eggs until light. Cream the butter, add sugar, com-
bine mixtures, then add chocolate (melted over hot water),
bread crumbs and flour. Spread mixture in a shallow but-
tered pan and bake in a slow oven. Shape with a tiny
biscuit cutter and. put together in pairs with White Moun-
tain Cream between and on top. — Mrs. H. E. Thrower.
WHITE MOUNTAIN CREAM.
One cup sugar, white 1 egg, 1-3 cup boiling water, 1 tea-
spoon vanilla. Put sugar and water in saucepan and stir
to prevent sugar from adhering to saucepan; heat to boil-
ing point and boil without stirring until a soft ball is formed
when dropped into cold water. Pour syrup gradually in
beaten white of egg and continue beating until of right con-
sistency to spread, then add flavor. — Mrs. H. E. Thrower.
GINGER SNAPS.
One large cup of butter and lard mixed, 1 cup of sugar,
1 cup of molasses, % cup of water, 1 tablespoon ginger, 1
tablespoon cinnamon, 1 teaspoon cloves, 1 teaspoon soda dis-
solved in hot water. Flour for pretty stiff dough. Roll out
rather thin and bake in a quick oven. — Miss Cornelia L.
Gary.
OATMEAL WAFERS.
Two eggs, 1 cup sugar, 2 cups oatmeal, 2 teaspoons bak-
ing powder, 2 tablespoons melted butter. Flavor with bitter
almond or vanilla. Drop from a spoon on buttered pans,
and cook in a moderate oven. These are delicious. — Mrs.
J. C. Kittrell.
LEMON CUP CAKES.
One-half cup butter; 1 cup sugar; grated rind and juice
of half a lemon; 4 eggs; 1*4 cups pastry flour; y± tea-
spoon salt; 14 teaspoon soda. Cream the butter and sugar,
add the lemon juice and grated rind and the yolks of the
122 SMALL CAKES
eggs. Sift together the salt, flour and soda. Add this mix-
ture to the other and when thoroughly mixed fold in the
stiffly beaten egg whites. Bake in small tins.
CHOCOLATE COOKIES.
Onei-half cup butter, 2 small squares chocolate, 1 cup
sugar, 2^ scant cups flour, 1 egg, 2 teaspoons baking pow-
der, i/4 teaspoon salt, ^4 cup milk. Mix in usual way, add-
ing melted chocolate just before adding flour. Roll thin,
shape with small cutter and bake in hot gas stove, or hot
wood stove on top grate, lift with knife and let cool before
serving. — Mrs. C. 0. Fountain.
MOLASSES COOKIES.
One cup sour milk, 1 cup molasses, 1 cup sugar, 2 eggs.
Beat well together, add 1 scant tablespoon soda sifted in 1
cup flour, 1 cup lard or butter, 1 tablespoon ginger, 1
tablespoon cinnamon. Flour enough to make stiff enough
to roll. — Mrs. W. B. Parliam.
OATMEAL HERMITS.
One cup butter, 1 cup lard, 2 cups sugar, 2 eggs, 8 table-
spoons sweet milk, 4 cups flour, 4 cups oatmeal (raw), 4
teaspoons cinnamon, 1 teaspoon soda, 2 cups chopped raisins.
Shape on board with hands, cut and bake. Serve cold.
Better after a few days. — Mrs. C. 0. Fountain.
WALNUT MACAROONS.
One-half pint brown sugar, 14 pint walnut meats, chopped
fine, 3 even tablespoons flour, 1-3 teaspoon salt, 2 eggs. Beat
the eggs, add sugar, salt, flour and then the walnuts. Drop
the mixture on buttered paper, some distance apart, and bake
until brown. — Miss Julia Cooper.
SMALL CAKES 123
SWEET WAFERS.
Three tablespoonfuls of melted butter, 1 cup of sugar, iy 2
cups of flour, 3 eggs, flavor to taste. Heat wafer iron and
rub with butter. Drop 1 teaspoonful, close iron, and when
done roll over stick. — Mrs. Chas. H. Turner.
PLAIN WAFERS.
Sift 1 cup of flour and y 2 teaspoon of salt into bowl. Add
sweet milk until thin as cream. Bake in wafer irons, un-
greased. Do not roll. — Mrs C. M. Cooper.
LAYER CAKES
BLACK CHOCOLATE CAKE.
Into saucepan melt % cake Baker's chocolate, add 1 1-3
cups of dark brown sugar, y 2 cup of milk, yolks of 2 eggs.
Cook, stirring constantly, until thick. After this mixture
is cool stir into the batter made of 1 cup of butter, 2 cups of
sugar, 1 cup of milk with 2 teaspoons of soda dissolved in it,
4 1-3 cups of flour, 5 eggs; flavor with vanilla. Put to-
gether with icing made of 4 cups of sugar boiled till it ropes
when dropped from the spoon. Pour over well-beaten whites
of 4 eggs ; flavor with vanilla. — Mrs. C. M. Cooper.
CHOCOLATE CAKE.
Boil 1/2 cup grated chocolate, i/o cup milk and yolk of 1
egg until thick. When cool stir in 1 cup sugar, piece of but-
ter size of a butternut, % cup sweet milk, 1 cup flour, 1
teaspoon soda dissolved in a little hot water; flavor with
vanilla. Bake in rather slow oven. This can be made into
a layer or loaf cake. — Mrs. W. 8. Thompson.
CHOCOLATE CREAM CAKE.
Cream % cup °f butter, add 1 cup of sugar and mix in
alternately % cup of milk and 2 cups of pastry flour sifted
with 2 teaspoons Royal baking powder. Beat well, flavor
and add 4 stiffly-beaten whites. Bake in 2 layers or in small
tins. — Mrs. D. H. Mangum.
CHOCOLATE CREAM FILLING.
Whip 1 pint of cream until stiff and place to drain; melt
2 squares of Walter Baker's chocolate and add ^ cup of
sugar to this and % a cup of whipped cream and a little
vanilla. Reserve a scant cup of the whipped cream, sweeten,
flavor and set aside, mixing the balance with cooled chocolate.
LAYEK CAKES 125
Spread between layers and on top and decorate with reserved
cream pressed through pastry tube. — Mrs. D. H. Mangum.
devil's cake.
Six eggs, 1 cup butter, 1 cup sweet milk, 2 teaspoons soda,
2 cups sugar. Beat eggs separately, put 1 cup sugar to
yolks and beat, and 1 cup sugar to butter and cream; add
beaten whites after mixing yolks, sugar and butter, put 2
teaspoons soda (level) in sweet milk and dissolve; then add
this to the mixture. Now take 2 cups grated chocolate, 1%
cups brown sugar, 1 cup sweet milk, put in a vessel (choco-
late, brown sugar and cup sweet milk) ; set on a hot stove and
let boil about 3 minutes ; stir to keep from burning. Take off
and let cool sufficiently to keep from cooking an egg. Add
yolks of 4 eggs and pour into the white batter; then add
about 3 or 31^ cups of well-sifted flour and cook in layer
tins. This should make 8 layers, enough for 2 cakes. — Mrs.
G. A. Lewis.
DREAM CAKES.
To the whites of 6 eggs take l 1 /^ cups of granulated sugar,
1/2 cup of butter, the same quantity of water, 2 cups of flour,
2 teaspoons baking powder and teaspoon lemon extract. Bake
in small tins or layers; cover with a boiled icing flavored
with lemon.
NUT CHOCOLATE CAKE.
Two-thirds cup butter, 2 cups sugar, yolks of 4 eggs, 1 cup
hot mashed potato; whites of 4 eggs, beaten dry; 1 teaspoon
nutmeg, ^ teaspoon cloves, 1% squares chocolate melted, %
cup sweet milk, 2 cups pastry flour or 1 2-3 cups bread flour,
3% teaspoons baking powder, 1 teaspoon cinnamon, 1 cup
nut meats. Cream the butter and beat in the sugar. Add
the potato and melted chocolate and finish as usual. This
makes a large cake. Cover with the marshmallow icing.
126 LAYEE CAKES
NUTLETS.
One pound crushed almonds, 1 pound flour, 3 eggs, well
beaten, with 1 cup sugar ; stir well and bake like cake.
AMBROSIA CAKE.
Six eggs, 1 pound sugar, 1 pound flour, 1 teaspoon baking
powder, 1 cup boiling water, pinch of salt. Bake as a plain
cake and slice in 4 layers: (1) put a layer of icing; (2) a
layer of grated cocoanut, (3) a layer of orange and so on.
Ice over the top.
Recipe for icing. — Take whites of 2 eggs and beat to a
stiff froth ; add enough pulverized sugar to make stiff ; flavor
to taste. — Mrs. E. H. Thomas.
SPICE CAKE.
One and one-half cups of sugar, 1 cup (butter, 1 cup sour
milk, 3 cups flour, 5 eggs, 1 teaspoonful soda, 2 teaspoons
ground cloves, 3 teaspoons cinnamon, 1 teaspoon allspice.
Reserve 4 whites of the 5 eggs for icing. Mix balance and
bake as for jelly-cake.
Boiled icing. — Four cups sugar, 1 cup boiling water, boil
until almost like candy when dropped in cold water. Pour
over the well-beaten whites, beating all the time. Season
and when coo 1 spread between layers. — Mrs. W. A. Hunt.
SPICE CAKE.
Two cups brown sugar, 1 cup sour cream, 1 cup butter,
2 cups flour, 4 eggs, reserving whites of 2 for icing; 2 table-
spoons cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1
teaspoon soda. Bake in layers and put together with white
icing. — Mrs. J. H. ParJuim. *
SPICE CAKE.
One cup butter, 1 cup sugar, 4 eggs, 1 teaspoon of ground
cloves, 1 teaspoon ground allspice, 2 teaspoons cinnamon, 1
LAYER CAKES 127
cup cold boiled coffee, 2 cups of flour with 2 teaspoons of
Royal baking powder sifted with the flour. Cream together
butter and sugar, adding eggs 1 at a time. Beat well, add
spices and coffee, then add flour and ibake. — Miss Sarah Ed-
wards.
FEATHEK, CAKE.
One and one-fourth cups granulated sugar, 2-3 cup Snow-
drift, 1 level teaspoon salt, 4 eggs, y 2 cup water, 2y 2 cups
sifted flour, 2 rounding teaspoons baking powder, 1 teaspoon
extract. Mix sugar and Snowdrift well together and add
salt ; beat the eggs in 1 at a time, beating well after each egg
is added ; next add the water, then sift in the flour, which has
been previously sifted twice, adding the baking powder as
you sift the flour into the batter ; beat until perfectly smooth.
Bake in 2 layers in moderate oven. Put together with any
filling desired.
PIXEAPPLE CAKE.
One cup butter, 2 cups sugar creamed together, yolks of
4 eggs, 1 cup milk or water, then add beaten whites of 4
eggs, 3 cups flour, 2 heaping teaspoons baking powder.
Filling. — "Whites of 2 eggs, 4 tablespoons sugar, 1 15-cent
can pineapple. — Mrs. W. E. Moss.
WHITE CAKE.
Whites of 7 eggs, 2 cups sugar, 2-3 cup butter, ^ cup
sweet milk, 3 cups flour (measured after sifting), 3 heaping
teaspoons of Royal baking powder. Flavor with vanilla. —
Mrs. Alex. Cheek.
WHITE CAKE.
Three cups of sugar, 1 of butter, 1 of milk, 3 of flour, 1 of
corn starch, 12 eggs (whites) well beaten, l/o teaspoon Royal
baking powder. Dissolve corn starch in part of milk and
sugar, stirred to a cream, then add the flour, then the re-
mainder of the milk, then whites of eggs ; flavor with bitter
128 LAYER CAKES
almond. (1) Bake in 4 layers, use icing and nuts for filling
(almonds) 1 layer; (2) 1 cocoanut, grated, juice of 1 orange
— 1 layer; (3) 1 cup raisins, dash of chocolate — 1 layer;
(4) 1 cup nuts, 1 cup citron; (5) 4 cups of sugar, the whites
of 4 eggs. Take sugar, 1 cup water and let it boil until you
can string it (don't stir) ; whip whites and beat in the
boiling sugar until cool. — Mrs. 0. N. McDowell.
YELLOW CAKE.
Yolks of 8 eggs, 2 cups sugar, 2-3 of a cup of butter, 1 cup
sweet milk, 3y 2 cups of flour (measured after sifting), 3
teaspoons of Royal baking powder. — Mrs. Alex. Cheek.
FIG CAKE.
Two-thirds cup butter, 2 cups sugar, y 2 cup milk, iy 2
teaspoons Royal baking powder sifted with 3 cups flour,
whites of 8 eggs; flavor with vanilla. Bake in 2 layers.
Dark part. — One-half cup butter, 1 cup sugar, y 2 cup milk,
1 teaspoon Royal baking powder sifted in 1% cups flour,
yolks of 7 eggs and 1 whole egg, 1 teaspoon of cinnamon, 1
teaspoon of allspice. Put half of dark in pan, lay on 1 pound
halved figs (floured), put on remainder of dark batter and
bake. Put white and dark together with white frosting. —
Mrs. C. M. Cooper.
COCOANUT CAKE.
One-half pound sugar, milk of 1 cocoanut and tablespoon
of butter. Boil until thick syrup ; pour over grated cocoanut
and spread between layers of sponge cake. Two large cocoa-
nuts or 3 small ones. Leave some cocoanut to sprinkle on
cake after it has been iced with boiled icing made of 2 cups of
sugar boiled till it ropes and poured over the well-beaten
whites of 2 eggs. — Mrs. C. M. Cooper.
LAYER CAKES 129
LADY BALTIMORE CAKE.
One cupful of butter, 2 cupfuls of sugar, 3 cupfuls of
flour, 1 cupful of sweet milk, the whites of 6 eggs, 2 level
teaspoonfuls of baking powder, and 1 teaspoonful of rose-
water. 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 stiffly-beaten whites of the eggs, which should be folded
lightly into the dough. Bake in three layer-cake pans in an
oven that is hotter than it would have to be for loaf cakes.
To make fillings. — Dissolve 3 cupfuls of granulated sugar
in one cupful of boiling water ; cook it until it threads ; then
pour it over the stiffly-beaten whites of 3 eggs, stirring con-
stantly. To this icing add 1 cupful of chopped raisins, 1
cupful of chopped nut meats (pecans preferred), and 5
figs, cut into very thin strips. With this, ice both the top and
sides of the cake. — Mrs. J. R. Teague.
BOILED SPONGE CAKE.
One pound of sugar and 1 cup of water boiled to syrup
until it spins, 8 eggs beaten separately ^and then together ;
then pour the hot syrup drop by drop into the eggs, beating
all the time until perfectly cool ; then add y 2 pound of flour,
sifted twice, and the juice and grated rind of 1 lemon. Bake
in shallow pan with paper underneath batter. — Mrs. T. 0.
Heativole, Baltimore, Md.
mother's cream cake.
One pound sugar, % pound flour, 10 eggs, beaten sepa-
rately. Add sugar to yolks, then sifted flour and whites by
degrees. Flavor with the juice of 2 lemons and grated rind
of 1. Bake in long biscuit pan twice and put together with a
filling made of 1 pint of thick sweet cream, 1 cup sugar, y 2
bos of gelatine, iy 2 gills of sweet milk, sherry wine. Soak
—9
130 LAYEE CAKES
gelatine in the milk until soft, place bowl in pan of water
on stove and stir until gelatine is dissolved. When nearly
cold beat into the whipped cream and sugar. Flavor with
the wine and spread between the cold cakes and cover top
and sides thickly. — Mrs. C. M. Cooper.
LADY BALTIMORE CAKE (ORIGINAL RECIPE).
Beat % cupful butter and 2 cupfuls of sugar to a cream.
Add % of a cup of sweet milk slowly to this mixture, stirring
steadily. Sift 2 heaping teaspoonfuls of baking powder with
2^2 cupfuls of flour. Stir flour into the sugar, milk and
butter and beat until smooth. Beat the whites of 8 eggs to a
stiff froth. Fold them carefully into the batter, add a few
drops of almond extract and turn into 3 greased pans. Bake
in moderately quick oven.
Filling. — Boil 3 cupfuls of sugar with 1 cupful of water
for 10 minutes. Beat the whites of 2 eggs to a dry stiff
froth. Pour the syrup upon these eggs, beating steadily;
flavor with vanilla. Add 2 cupfuls of well-chopped raisins,
2 cupfuls of nuts chopped fine. Fruit may be soaked in
sherry wine. — Mrs. J. R. Singleton, Mehane, N. C.
MINNNEHAHA CAKE.
One and one-half cup white sugar, i/o cup butter, 3 eggs,
2 cups flour, 2 teaspoonfuls baking powder, ^ cup sweet
milk ; flavor.
Filling. — One cup granulated sugar and 4 tablespoonfuls
water. Boil until it threads from the spoon. Add white of
1 egg beaten to a stiff froth, and 1 cup seeded raisins,
chopped. Use at once before it hardens. — Mrs. S. H. Allen.
CUP CAKE.
One cup butter, 2 cups sugar, 3 cups flour with 2 teaspoons
baking powder, sifted, 5 eggs, 1 cup milk or water and tea-
spoon vanilla or almond extract.
LAYEK CAKES 131
CREAM CAKE.
Whites of 8 eggs, 1 cup butter, 2 cups sugar, 3 cups flour,
1 cup sweet milk, 2 teaspoons baking powder. Flavor with
bitter almond. Bake cake in 4 layers, and put together
with this filling: 1 pint sweetmilk, 1 can of pineapple, ^4
pound citron, *4 pound crystalized cherries, few pieces of
crystalized ginger, 1 cup sugar, 1 cup raisins, i/2 pound al-
monds, 2 tablespoons flour, 1 tablespoon butter, yolks of 4
eggs. Beat butter and flour together and add to yolks of
eggs, beaten well with the sugar. Pour into the scalded
milk and stir over fire, to keep from burning, until thick.
Take from fire until cool. Squeeze juice from pineapple
and cut cherries, ginger, raisins, almonds and citron fine
and add to mixture. Flavor with 10 drops of bitter almond
and vanilla. Spread very thickly between cakes, making 2
layer cakes. — Mrs. C. M. Cooper.
WALNUT CAKE.
Two cups sugar, 3 cups of flour, 1 cup butter, 1 cup of
cold water, 1 teaspoon soda, 2 teaspoons of cream tartar, 4
eggs, 2 cups nuts stirred in last. — Mrs. Zollicoffer.
STRIPED CAKE ( WHITE AND YELLOW) .
Sift 1 quart flour with the required ibaking powder that
you use. White Layers. — Cream 1 cup sugar with ^ cup
butter, 2-3 cup sweet milk, 2 cups of the sifted flour. Mix
the above ingredients well and fold in the well-whipped
whites of 4 eggs, a liberal pinch of salt and 1 teaspoon vanilla.
This will make 2 nice layers or 3 thin layers. Yellow Lay-
ers. — 1 cup sugar beaten with yolks of 4 eggs, % cup butter
creamed, 2-3 cup sweet milk, 2 cups of the flour, a pinch
salt, 1 teaspoon extract lemon. Bake in layers, 2 or 3 as
preferred ; put together yellow and white layers with the fol-
lowing icing. Icing. — 2 cups sugar, 1 cup boiling water.
Cook till it strings when spoon is lifted. Set off stove a few
132 LATER OAKES
minutes, whip 2 whites of eggs light,, put 1 level teaspoon
baking powder in the cooked sugar and whip in with the
whites of eggs till it is thick enough to spread nicely. Sea-
son with vanilla. — Mrs. 0. 0. White.
TTJTTI FRUTTI CAKE.
Make a rich white batter, bake in layers, and while hot
put in filling. Filling. — Make a boiled icing, chop fine and
have prepared 1 pound raisins, 1 pound mixed nuts, pick out
5 dozen black walnuts, *4 pound citron, cut fine ; carry nuts
through meat chopper, then rub all together well; stir in
icing and place between layers while hot. This makes a
splendid cake. — Mrs. I. C. Rowland.
ICINGS AND FILLINGS
CHOCOLATE CARAMEL ICING.
One-half cup brown sugar, % cup sweet milk, butter size
of an egg, dash of chocolate. Cook until smooth and thick.
— Mrs. B. L. Wester.
MAESHMALLOW FILLING.
Two cups of thrown and 1 of white sugar, % cup of boil-
ing water, 1 tablespoon of vinegar. Let cook until threads ;
pour in a small stream over the whites of 3 well-beaten eggs,
beating briskly all of the time. Add 1 cup of marshmallows ;
beat until thick. — Mrs. 0. P. Shell
MAESHMALLOW ICING.
One-half pound of marshmallows and *4 cup of water in a
double boiler over the fire. Stir these until they are melted
and pour while hot into the well-beaten whites of 2 eggs. —
Lillian Harris.
OEANGE FILLING.
One-half cup sugar, 2!/o tablespoons flour, grated rind of
% orange, 14 CU P orange juice, i/2 tablespoon lemon juice,
1 egg slightly beaten, 1 teaspoon butter. Cook in double
boiler.
LEMON CHEESE FILLING.
Juice and rind of 1 lemon, yolks of 2 eggs, white of 1,
1 cup of sugar, teaspoon of butter. Boil slowly, stirring
constantly, and when cold spread between layers of cake. —
Mrs. W. Brooks Parham.
MILK FEOSTING.
One and one-half cup sugar, 1 teaspoon butter, y% cup
milk, y 2 teaspoon vanilla. Melt the butter in a saucepan,
134 ICINGS AND FILLINGS
then add sugar and milk. Boil gently without stirring for
13 minutes. Beat until stiff enough to spread, then add
flavoring and spread over cake.
CHOCOLATE CARAMEL FILLING.
Half pound sugar, 1 teaspoonful of butter, 1 teaspoonful
vanilla, 2 squares of chocolate (Baker's), ^ cupful of water
or milk. Stir, setting the dish in boiling water until stiff
enough to spread. — Mrs. 8. H. Allen.
MOCHA FILLING.
One cup powdered sugar, 2 spoons cocoa, 1 tablespoon but-
ter, 2 tablespoonfuls hot coffee (strong), vanilla; cream well
together and put on cake after it is cold. — Mrs. Cora Phelps.
EXCELLENT ICING.
Two cups sugar, whites 2 eggs, ^ cup boiling water, ^
teaspoon cream tartar, y± teaspoon baking powder. Let
sugar and water come to a boil and boil about a minute; be
careful not to let it thread ; add cream tartar and baking
powder to well-beaten eggs, then add gradually the syrup to
eggs. — Mrs. A. 67. Houston.
WHITE ICING.
Three cups of granulated sugar moistened with water
and boiled until it strings from spoon. Beat in whites of 3
eggs well beaten and flavored with vanilla, fresh lemon or
melted chocolate.
CHOCOLATE FILLING.
One-half cake Baker's chocolate, 2-3 cup of milk. Moisten
chocolate with half of milk ; put on fire until dissolved ; add 1
cup of sugar and the remainder of milk. Cook until smooth.
ICINGS AND FILLINGS 13
NUT FILLING.
One and one-half cups brown sugar, l 1 ^ cups granulated
sugar, 1 tablespoon vinegar. Stir all together with enough
water to moisten. Cook until stringy and pour over beaten
whites of 3 eggs. Flavor with vanilla. Nuts may be added.
MAKSHMALLOW FILLING.
Three cups sugar boiled until stringy and beaten into
whites, of 3 eggs beaten stiffly. Put 1 pound marshmallows
in pan inside stove to soften for few minutes, and add to
icing while it is hot. Blanch *4 pound almonds and add to
icing. Flavor with vanilla.
PINEAPPLE FILLING.
Three cups granulated sugar boiled until stringy. Beat
into whites of 3 eggs well beaten. Flavor with fresh lemon.
Strain 1 can grated pineapple so as not to use juice and
spread between layers on icing. Use only icing on top layer.
— Mrs. C. M. Cooper.
WHITE ICING.
One and one-half cups confectioner's sugar wet up with a
sufficient quantity milk (or cream) to make the consistency
of soft fudge. Beat well; add flavoring and spread on the
cake. For chocolate, melt 2 squares Baker's unsweetened
and beat well into white icing. Use vanilla. If too thick
add more milk ; by beating it will be very smooth and will not
peel off cake or become hard.
FILLING.
One and one-half cup confectioner's sugar, 1 egg yolk.
Mix thoroughly if too thick ; add a little milk, but if too thin
more sugar. Flavor with orange.
136 ICINGS AND FILLINGS
BOILED ICING NO. 2.
Two cups sugar, % cup hot water, ^ teaspoon cream tar-
tar, whites of 2 eggs. Add cream of tartar to sugar and
boil with the water until the syrup spins a thread. Do not
beat whites of egg at all, but pour hot syrup into them slowly,
beating all the while. Continue beating until white and
thick enough to spread on cake. If it gets too hard before
spreading, add one or two tablespoons cold water. — Mrs.
W. B. Waddill.
ALMOND FILLING.
Boil 2 cups sugar and ^ cup of water till it will thread
from a spoon and pour over the well-beaten whites of 3 eggs.
Beat until cold and add x /2 pound almonds blanched and
pounded to a paste. Flavor with rose water.
COFFEE FILLING.
One-half cup butter, 2 cups pulverized sugar, yolk of 1
egg, 4 teaspoons of strong coffee boiled.
PINEAPPLE ICING.
Mix together half a pint of grated pineapple (using juice
and pulp) and half a pint of sugar; if only the canned
article is available decrease the amount of sugar by one-
third. Add half a teaspoonful of lemon juice and boil slowly,
but steadily, until the syrup will spin a thread when dropped
from the prongs of a fork. Have ready the whites of two
eggs whipped to a froth ; over them pour the syrup in a fine
stream, beating steadily. AVhen mixed stand the saucepans
on the side of the fire for a few moments, beating hard. When
the egg seems to be cooked transfer to a pan of cold water
and beat slowly until the icing is thick enough to spread. —
Mrs. W. D. Horner.
MARSHMALLOW ICING.
Two cups granulated sugar, whites of 4 eggs, 1 teaspoon
ICINGS AND FILLINGS 137
vanilla, 2-3 cup water, !/o pound marshm allows. Boil sugar
and water to 240 degrees or the hair stage. Pour in a fine
stream on the eggs beaten dry, beating constantly meanwhile.
Beat frequently till cool (not cold). Add the marshmallows,
cut in fourths. If the frosting is too warm, when the marsh-
mallows are added they will melt and ruin the frosting.
This frosting should be thick and creamy and pile upon the
cake rather than run off. This recipe will frost a large
cake made in a dripping pan.
LEMON FILLING.
1 cup sugar, juice and grated rind of 1 lemon, 1 cup hot
water, 1 heaping teaspoon butter, 2 heaping teaspoons corn
starch or flour dissolved in little water, yolks of 2 eggs.
Put in double boiler and stir until it thickens; spread be-
tween layers.
DESSERTS
SYLLABUB.
One-half pound sugar, 3 pints lukewarm cream, 1 cup of
wine. Dissolve sugar in wine, then pour it on the milk from
a height slowly, so as to cause the milk to froth. — Mrs. S. H.
Allen.
APPLE DUMPLINGS.
Put 1 y pint of the milk
until soft. When cold, add cream and put in freezer and
freeze partly, and then add the orange juice and lemons.
Freeze hard and pack carefully. — Mrs. Edgar Bryan.
OLD-FASHIONED BOILED CUSTARD.
Allow 5 eggs to 1 quart of milk, tablespoon of sugar to
each egg. Set the milk in a kettle of boiling water until it
scalds ; beat the yolks and whites of 3 eggs well, adding the
148 FROZEN DESSERTS
sugar. After dripping a little of the milk on the eggs and
beating up, turn into the scalding milk and stir until it
thickens. Take the remaining whites and beat to a stiff
froth and sweeten a little. Have- a pan of boiling water;
place egg on top of the water and let steam. When custard
is cold fill custard cups and place meringue on top. — Miss
Sarah Edwards.
PINEAPPLE ICE CREAM.
To 1 can of grated pineapple add the juice of ^ a lemon
and a small cup of sugar; when thoroughly dissolved add 1
pint of cream and 1 quart of milk, and freeze.
FROZEN PUDDING.
One-third of pound each of raisins, currants, and citron,
stoned and cut fine, half a pound blanched almonds, pounded
to a paste ; soak all in 2 wineglasses of wine all night. Make
a syrup of 1 pint water and 1 pound sugar. When it comes
to a boil put in the fruit and wine and let boil several min-
utes. Make a custard of 2 quarts sweet milk, yolks of 3 eggs
and 1/2 cup sugar. When both are cool mix together. Just
before freezing add a quart of rich cream whipped stiff, to
which the whites of 3 eggs have been added. Flavor with
vanilla and a half a glass of brandy.
NUT BISQUE.
Make a syrup of 1^ cups sugar and 1 gill of water boiled
5 minutes. Pour this while boiling hot over the beaten yolks
of 8 eggs and cook over boiling water. Whisk constantly
for 10 minutes or from 10 to 20 if not stiff. Stir in 1 quart
of whipped cream flavored with vanilla. Add 14 pound of
shelled and grated nuts. Pack into a watertight mould, pack
ice and salt around it and let freeze 4 hours at least ; 8 or 10
is better.
BISQUE CEEAM SIX QUARTS.
Dissolve half box of gelatine in water and 1 pound of mac-
FROZEN DESSERTS 149
caroons or vanilla wafers in light wine, 2!/2 quarts milk, 2
cups of sugar heated nearly to boiling point and poured over
gelatine. When cold mix with cake; flavor with vanilla,
and when it commences to freeze add 1 quart of cream,
whipped with cup or more of sugar, and freeze hard. — Mrs.
D. Y. Cooper.
BUTTERMILK ICE CREAM.
One quart fresh buttermilk, % pint of sweet or sour cream,
sugar to taste. Flavor with vanilla and freeze. — Mrs. B. L.
Wester.
MARASCHINO ICE CREAM.
One quart of cream, y% pound of sugar, 4 tablespoons of
lemon juice, 2 gills of maraschino. Mix lemon juice and
sugar, stir into cream and freeze; when frozen stir in the
maraschino, repack and stand aside for 2 hours. Serve on
fancy plates with a few cherries in the center of each. — Mrs.
J. E. Patterson.
VANILLA ICE CREAM.
One-half gallon milk, 6 eggs. Let the milk come to a boil.
Beat eggs separately, then mix and stir into milk and stir
until it thickens. Sweeten to taste while hot. Flavor with
vanilla and when cold freeze.
PEACH ICE CREAM.
Make as above, omitting vanilla and adding 1 pint or more
of mashed and sweetened peaches which have stood for an
hour or longer. Strain through a colander and add to
cream when half-frozen.
TUTTI FRUTTI ICE CREAM.
Two quarts cream, 1 pound pulverized sugar, 4 eggs, 1
teaspoon vanilla, preserved fruits, peaches, pineapples, cher-
ries, grapes, apricots, strawberries, etc. Mix cream, sugar
and eggs well, stir constantly over the fire until they come to
150 FROZEN DESSERTS
the boiling point; remove immediately; pour into a deep
bowl and stir untily nearly cold. Flavor with vanilla and
when quite cold pour into freezer. When half-frozen stir
into it 1 pound of preserved fruits of all kinds desired, using
equal parts of each and having them cut into small pieces.
Mix well and finish freezing.
FROZEN PLUM PUDDING.
Soak over night 2 cups of raisins chopped fine in 1 pint
of cream. Make an old-fashioned custard, to which add 2
cups of chopped pecans and the raisins. Beat 1 quart of
pure cream stiff and then add the beaten whites of 2 eggs.
Pour custard in freezer and partly freeze. Then add cream.
If desired use 1 cup of cherries, 1 cup of crystalized ginger
and 1 cup of orange peel. Freeze and pack some time be-
fore serving. — Mrs. J. E. C. Bell.
ROMAN PUNCH.
Three quarts milk, 1 pint cream, 2 cups sugar, 2 eggs, 1
tumblerful sherry, 1-3 box gelatine. Cover the gelatine with
part of the cold milk and let stand for an hour or more.
Scald the remainder of the milk, then put the sugar and gela-
tine into it, and stir until dissolved; when cool put into a
freezer and partly freeze ; then add the whites of the egg
beaten to a stiff froth and the sherry; stir together well and
freeze.
FROZEN FRUIT.
One and one-half dozen oranges, 9 bananas, if large, 1
dozen if small, juice of 4 lemons, 1 can of grated pineapple,
malaga grapes or cherries as preferred, one cup grape juice;
sweeten to taste. Be sure to make rather sweet. Slice
bananas, use only juice and pulp of oranges. If grapes are
used cut them in halves and extract the seed ; if cherries, put
them in whole. Put in a freezer without the dasher, and
pack in ice and salt. After an hour and a half, repack, and
FROZEN DESSERTS 151
after that repack every two hours, until time to serve. It
should be packed 6 or 8 hours. — Mrs. Henry Perry.
CHOCOLATE ICE CREAM.
One quart milk, 2 small cups sugar, yolks of 3 eggs, 1
tablespoon flour, 2 ounces Baker's chocolate, 1 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.
COFFEE ICE CREAM.
Beat well together 2 eggs, 1 cup of sugar and 2 even table-
spoons of sifted flour. Add this to 1 pint of boiling milk,
and let boil for 5 minutes, stirring constantly. When this
cools, add 1 cup of sugar, 1 quart of cream and 1 cup of black
coffee.
VIOLET PARFAIT.
One cup sugar and % cup water boiled until the soft ball
stage. Pour on the beaten whites of 3 eggs, beat until cold,
flavor with 1 teaspoon violet extract and fold in 1 pint of
cream beaten solid. Turn into mould and bury in salt and
ice for 4 hours. Serve with a border of whipped cream and
candied violets.
PINEAPPLE,, ORANGE AND LEMON ICE CREAM.
Three oranges, 3 lemons, 1 can of pineapple chunks, 1
quart cream, 3 cups sugar, 2 quarts milk. Grate just a little
of the outer rind of the orange, then shred the pulp, being
careful not to get in any of the white part. Shred the pine-
apple, add the juice of the lemons, whip cream with sugar,
fruit and milk and freeze. — Mrs. R. J. Corbitt.
MAPLE PARFAIT.
One quart thick cream, li/o cups maple syrup, yolks of 12
eggs. Whip cream and drain thoroughly ; for even a few
152 FROZEN DESSERTS
drops of liquid cream will spoil the parf ait. Put syrup in
a double boiler. Beat the eggs very light and add to the hot
syrup, stirring until smooth and glossy. When cool add to
the cream ; mix thoroughly, put into a mold (coffee can is
good), and plunge in ice and salt for 5 hours. Serve in
glasses with white sponge-cake made from the unused whites.
Bake cake in sheets, ice and cut into squares. While icing is
soft, cover with grating of nutmeg. This flavor blends well
with the maple. — Mrs. T. M. Pittman.
FRAPPE.
One quart sweet milk, juice 3 lemons, 1 pint sugar, 1
tablespoon gelatine dissolved in % cup boiling water. Chill
milk in freezer a few seconds, then add lemon (that has
been strained), sugar and gelatine; freeze. If desired, add a
pink tablet in the gelatine to color this. Any kind of fruit
crushed may be added also.
GRAPE- JUICE ICE.
One pint grape juice, 2 cups sugar, 3 cups water, 1 lemon.
Make a syrup of sugar, water and lemon, and pour on the
beated whites of 2 eggs. Let stand a while and add enough
water to make % gallon. Freeze. Serve in tall glasses,
using grapes and leaves to garnish. — Mrs. B. J. Corbitt.
RED RASPBERRY ICE.
One quart fresh or canned raspberries rubbed through
a sieve, IV2 cups of sugar, juice of 1 lemon, ll/o pints water.
Pour ingredients together and let boil 3 minutes; mix with
fruit. Strain. Freeze, and just when beginning to freeze r
add the white of a well beaten egg. I use 1 quart to V/2
quarts of water, and if in a hurry do not boil. — Mrs B. A.
White.
GRAPE SHERBET.
For 8 persons mix 1 pint of grape juice (unfermented),
FEOZEN DESSEETS 153
juice of lemon and 1 neaping tablespoonful of gelatine dis-
solved in boiling water; freeze quickly; add beaten white
of 1 egg just before finish.
ORANGE SHERBET.
Eind of 2 oranges, juice of 2 lemons, juice of 4 oranges, 1
pint of sugar, 1 quart of water; strain and freeze. When
half frozen, add the well-beaten whites of 2 eggs. Continue
freezing until stiff, then pack and let stand an hour or two
before serving.
LEMON SHERBET.
Put to boil in a clean basin 2 scant quarts of water and 1
pint of sugar; cook until clear, skimming if necessary.
Meanwhile squeeze 6 lemons and grate a little of the yellow
peel into the juice. Dissolve a tablespoon of gelatine into
a quarter cup of cold water, heating it over the teakettle.
When the syrup is clear, pour into the lemon juice all the
gelatine, cool and freeze. The beaten whites of two eggs
may be used instead of the gelatine to give the ice body, if
preferred.
PINEAPPLE SHERBET.
Make a syrup by boiling together for 5 minutes 2 cups
water and 1 cup granulated sugar. Add the juice of 1
lemon and a can of grated pineapple. Freeze slowly and
pack as usual. This quantity makes enough to serve six
persons.
APRICOT SHERBET.
One quart can apricots, 1 lemon, % pound sugar, 1 quart
water. Boil sugar and water 5 minutes. Crush apricots
through a sieve. Add to the syrup while hot. When cold,
freeze.
LEMON WATER-ICE.
Four large lemons, 1 orange, 1 quart water, iy 4 pounds
sugar. Put the sugar and water on to boil, chip the yellow
154 FROZEN DESSERTS
rind from 3 lemons and the orange, add to the syrup, boil 5
minutes and stand away to cool. Squeeze the juice from the
orange and lemons ; add to the cool syrup ; strain through
thin cloth, and freeze. Pack freezer same as for ice cream,
but the water-ice must not be stirred continually. Give the
crank a few turns, then let it rest; turn slowly again as
before and rest again, and so continue until the ice is
frozen.
PEACH ICE.
Small basket peaches, 1 quart water, 2 cups sugar, 1
lemon. Let the sugar, water and some of the peach stones
come to a boil ; remove from fire. Peel and cut up peaches,
put through a colander. Add lemon juice and peach pulp to
the sugar and water. Take out peach stones, and freeze.
When half frozen, add the beaten white of 1 egg.
CHEESE
CHEESE STEAWS.
Hub together 1 quart flour (sifted), 1 pound grated cheese,
2 tablespoonfuls lard, salt and cayenne pepper — enough water
to hold together. Roll and cut in thin strips. — Miss Julia
M. Cooper.
CHEESE STRAWS.
One cup grated cheese, ^ cup of butter, i/o CU P °f flour,
1 small teaspoon of salt, 3 tablespoons of cold water. Roll
them and cut in narrow strips 5 or 6 inches long. Put in a
cold place for a few moments. Bake 5 minutes to a light
brown. — Mrs. W. S. Thomson.
CHEESE SOUFFLE.
Three tablespoons flour, 3 tablespoons butter, 3 eggs, 1 cup
milk, 1 cup grated cheese, seasoning to taste. Make a thick
white sauce, by blending butter and flour in a saucepan,
then adding the milk and stirring until boiling. Cook 3
minutes, then stir in the cheese and yolks of eggs beaten until
thick. Season to taste remembering that the cheese may be
salt. Fold in the stiffly beaten whites of the eggs, and tbake
in a greased dish about 25 minutes. Serve quickly, as it
soon falls. — Miss Maria WatJcins.
CHEESE CUPS.
When bread rolls are left over from a meal, cut in half,
scoop out the soft portion and miter the surface, crisping
them in the oven. Fill with this cheese mixture. In a
saucepan melt a cup of cheese in small pieces and add slowly
a cup of milk. Have ready 2 eggs slightly beaten, and
when mixture begins to thicken stir in these. Add salt, pep-
per, teaspoon of Worcestershire sauce and serve in bread
cups. Pastry cups or slices of toast will answer as well.
156 CHEESE
SAVORY CHEESE TOAST.
This is a delicious hot luncheon dish and the cost is but a
trifle. Simmer together for 10 minutes 3 tablespoonfuls of
vinegar, 1 tablespoonful of chopped sweet red pepper
(canned), one bay leaf, a minced onion and a stalk of minced
celery; then strain into a scant pint of cream sauce (stirring
in a tiny pinch of baking soda to prevent curdling) and add
a large cupful of grated cheese; cook only until the cheese is
melted and pour over crisp circles of buttered toast. Serve
immediately.
CHEESE CUSTARDS.
Chop very finely a scant pound of cheese and beat thor-
oughly into it 1 at a time 3 eggs and a tablespoonful of
cream; season with salt, pepper and a little celery salt and
turn into buttered timbale molds that have been placed in
a pan of hot water, baking for about 20 minutes, or until firm.
Serve very hot accompanied by brown bread sandwiches.
CHEESE BALLS WITH TOMATO SATTCE.
Mix together 2 cupfuls of grated cheese, a quarter of a
teaspoon of salt, a few grains of cayenne pepper and 1 cupful
of crumbled stale bread ; then add 1 egg, beat lightly and a
few drops of Worcestershire sauce, forming into small balls;
roll quickly in crushed cracker crumbs and fry in deep fat to
a golden brown. Serve on triangles of buttered toast and
pour over them a tomato sauce.
WELSH RAREBIT.
One pound of chopped American cheese, % glass of ale,
yolk of 1 egg, 1 teaspoon dry mustard, 1 teaspoon of Wor-
cestershire sauce, 1 teaspoon of butter, a dash of red and
same of black pepper, and if you like it hot a few drops of
Tobasco. Put the butter in the pan and when it gets hot put
in cheese; stir constantly and gradually add the ale. When
CHEESE 157
well mixed add the egg with seasoning beaten in; stir in and
pour over toast or crackers. — Mrs. Cora Phelps.
WELSH RAREBIT.
Two cups of grated cheese, yolks of 2 eggs, salt and pepper
to taste. Put the milk in a granite saucepan, when boiling
hot, add the cheese, stir until melted, then add a spoon of but-
ter, salt, pepper and eggs. As soon as it boils take off and
serve hot. It is a nice spread on hot toast and served. —
Mrs. Zollicoffer.
CHEESE AND EGG PATTIES.
Remove every particle of the soft interior of puff paste
patties, placing in the bottom of each a tablespoonful of
grated cheese, a pinch of salt and pepper, half a teaspoonful
of minced parsley and a few drops of lemon juice; break an
egg carefully in each over the cheese mixture; sprinkling
again with salt, pepper and cheese, replace the pattie tops
and bake in a moderate oven until the eggs are set, covering
with brown paper to prevent scorching. Serve on a heated
chop platter garnished with pimolas and parsley.
CHEESE FONDIJ.
Prepare a rich cream sauce by melting a tablespoonful of
butter in the chafing-dish and then adding a tablespoonful
of flour, and when smooth a cupful of rich milk; stir the
sauce until it boils, and add' a small cupful of grated bread
crumbs, a few drops of Worcestershire sauce and a large
cupful of grated cheese, stirring rapidly until the cheese is
melted and seasoning with salt and cayenne to taste and half
a teaspoonful of French mustard; now remove from the fire
and quickly beat in the yolk of 1 egg and serve immediately
on heated pilot biscuit or saltines.
BEVERAGES
COCOA.
The usual rule is 1 teaspoon cocoa to each cup. Mix dry
cocoa with little cold water, add scalded milk or boiling
water and boil 1 minute.
CHOCOLATE.
One square unsweetened chocolate, 1 tablespoon sugar, 2
tablespoons hot water. Grate chocolate, boil all together
till smooth, add gradually 1 pint scalded milk, cook in double
boiler 5 minutes. Some like to add 1 teaspoon vanilla. It
can be made stronger by using more chocolate.
HOT CHOCOLATE.
Crush 2 ounces chocolate, melt over hot water, add 1 cup
boiling water and 4 tablespoons of sugar; stir until smooth
and glossy, then add 3 cups scalded milk. Boil 10 minutes,
beating constantly.
MAKSHMALLOWS IN COCOA.
When serving cocoa, if one cannot afford whipped cream,
or happens to be out of cream, two marshmallows dropped
in each cup of cocoa will be equally as good as the cream
and the substitute will never be detected.
TEA.
Water for tea should be freshly heated and just boiling.
Teas are of differing strengths, but a safe rule is 1 teaspoon
dry tea to % pint boiling water. Scald teapot; put in dry
tea and cover for 1 minute. Add boiling water, cover closely ;
let stand 3 to 6 minutes, strain off into second hot pot. A
wadded cozy will keep tea hot for a long time off the fire.
BEVERAGES 159
MINT CUP.
Ginger ale makes the foundation. Squeeze the juice from
5 lemons and add l 1 /^ cups of sugar and ^ cup water. Add
the leaves from one bunch fresh mint and let stand 30 minutes.
Add a large piece of ice and 3 bottles of ginger ale. — Miss
Julia M. Cooper.
HOME-MAKING OF UNFEKMENTED GRAPE JUICE.
Use clean, sound, well ripe grapes. Crush and let strain
through a cloth sack. This sack may be twisted iby 2 people
to express the juice. Heat the juice in a double boiler to
nearly boiling point. If a thermometer is used, never heat
above 200 degrees Fahrenheit. If no thermometer is used,
heat until it steams. Then put in a glass, earthen or enamel
dish and allow to settle for 24 hours. Carefully drain and
run it through several thicknesses of clean flannel. Then
put into sterilized bottles or glass jars (sterilize the same as
for fruit canning). Leave a little space at the top of the
bottle or can for the juice to expand as it heats. Put a thin
board or wire meat rack in the bottom of a wash-boiler (use
a smaller vessel if a small quantity of juice is to be canned).
Set the filled bottles or glass jars on the rack, fill with cold
water to within an inch of the top, and heat until about to sim-
mer. Then salt immediately. If bottles are used, melt seal-
ing wax and pour over the corks, allowing it to come down
over the mouth of the bottle. This fills all the pores of the
cork. This makes a light colored grape juice. If a red
article is desired, crush and heat the grapes before straining
through a cloth.
FRUIT PUNCH.
One ounce of Ceylon tea, 2 pounds sugar, 1 dozen lemons,
6 oranges, 1 pint grated pineapple, 1 teaspoon bitter almond
extract, 1 teaspoon vanilla, 1 pint maraschino cherries, 3
bananas, 3 quarts apollinaris water. Put the tea in a
pitcher and pour 1 quart boiling water, cover and let stand 20
160 BEVERAGES
minutes, then strain. Grate the yellow rind of half of the
lemons and oranges, add the gratings to the sugar, put sugar
in tea and let boil in a saucepan 5 minutes. Strain into a
stone jar and let stand all night. Next morning add the
other ingredients with exception of the appollinaris water.
When ready to serve turn into punch bowl over a good-size
piece of ice and add apollinaris water. — Mrs. T. B. Manning.
A MARASCHINO PUNCH.
Boil together 1 quart of water, 1 pound of sugar for 5 min-
utes; add the grated rind of 2 lemons and 4 oranges to the
syrup. To this add 1 quart of cold water, 2 sliced tangerines,
1 sliced banana, ^ of a pineapple sliced fine, 30 malaga
grapes cut in two and seeded, and 1 pint bottle of maraschino
cherries with their liquor. Pour this mixture over a block of
ice in the punch bowl or have a solid block of ice with a bowl-
shaped hole in the center to use instead of punch bowl. —
Mrs. J. E. Patterson.
FRUIT PUNCH.
Two cups of sugar, y% cup of orange juice, 1 cup of straw-
berry juice, 1 cup of water, l^ cup of lemon juice, 1 cup of
pineapple juice, i/o cup of maraschino cherries. Boil the
sugar and water to a syrup and add the fruit juices. Let
stand 20 minutes ; strain and chill ; add the whole cherries.
Sweeten or weaken if neessary to taste and serve ice cold. It
will rarely need reducing with water unless the juices of
preserved fruits have been used. — Mortimer Elmore.
LEMON GINGER PUNCH.
Make a strong lemonade allowing 5 lemons and a cupful of
sugar to a quart of water. Let the sugar stand on the sliced
lemons for an hour before adding the water. To every quart
of lemonade allow 1 quart of ginger ale. Put into a punch
bowl in which is a piece of ice. Have a number of sprays
of mint, bruise the stems and lower leaves between the fingers
BEVEKAGES 161
so as to bring out the flavor. Put these sprays in the punch
half an hour before serving.
GEAPE WINE.
Wash grapes thoroughly. Press with hands, or run
through cider press. Strain juice through a thin cloth and
leave in an open vessel for 24 hours. Then skin carefully
and add 3 pounds of sugar to each gallon of juice (having
melted sugar on stove with just enough water to melt) . Put
in keg or demijohn and stop tight. Insert a quill in the cork
and put a siphon over the quill and drop the other end of
siphon in bottle of water. Must not be fermented openly at
all. After 6 months bottle. If dry wine is desired, use only
2 pounds of sugar to a gallon of juice. — Mrs. Sam Peace.
BLACKBEBEY CORDIAL.
One quart berry juice, 1 pound white sugar, l/o ounce
grated nutmeg, ^ ounce of allspice, ^4 ounce of cloves, ^
ounce of cinnamon (all powdered), 1 pint of best brandy.
Tie spice in thin muslin bags; boil juice, sugar and spices
together for 15 minutes, skim well, add brandy and set aside
in closely covered vessels to cool. When cold strain, bottle,
cork and seal. — Mrs. C. M. Cooper.
SCUPPERNONG WINE.
One bushel of grapes, 5 gallons of water. Let stand 3 or 4
days and strain. To each gallon of the juice put 3 pounds
of sugar. Put in jugs and tie muslin over the mouths, and
when all fermentation ceases, strain, bottle and seal. — Mrs.
W. H. Jenkins.
BLACKBERRY WINE.
To a bucket of berries pour 1 quart of boiling water. Let
stand until next day. Strain through sieve and the bag. To
—11
162 BEVERAGES
each gallon of juice allow 3 pounds of sugar. Pour in large
stone jars and when all fermentation ceases, strain, bottle
and seal. Or to bucket of berries pour 1 quart of boiling
water, and strain third day as above. To every quart of
juice add 2 quarts of cold water and to every gallon of this
mixture add 3 pounds of sugar. Put in stone jars and when
fermentation ceases, strain and bottle. — Mrs. W. H. Jenkins.
BLACKBERRY WINE.
To 1 peck of berries cover with 3 quarts boiling water ; let
stand 24 hours ; then mash, strain well, and to every gallon
juice add 3 pounds sugar; let ferment, skimming each day
for 10 days ; then strain and jug.
BLACKBERRY ACID.
Pick the berries, it is better not to wash them, only wipe ;
cover with the best vinegar and allow to stand 24 hours. Then
crush berries in the vinegar, strain well. Allow 1 cup of this
liquid juice to 1 cup of sugar. Put on stove and boil hard
for 10 minutes. Bottle and use paraffine wax on tops. Not
intoxicating, but a fine beverage to drink with cake. A good
liver medicine. — Mrs. Jas. R. Rankin.
SCUPPERNONG GRAPE, OR BLACKBERRY WINE.
One-half as much water as fruit. Mash all together.
Strain through cheesecloth. Add 3 pounds of sugar to a
gallon of juice. Put in jug, cover with cheesecloth and let
set, without stirring, one month. Draw off tube, bottle and
cork. — Mrs. J. H. Parham.
COCKTAILS
OYSTER COCKTAIL.
Two tablespoons tomato catsup, 1 tablespoon horse-radish,
1 tablespoon vinegar, 1 teaspoon salt, 1 saltspoon paprika,
Tabasco juice few drops. Mix thoroughly and serve with
1 pint oysters. — Miss Laurine Dorsey.
OYSTER COCKTAIL.
One quart fresh oysters from which the water has been
strained, Tabasco sauce, 1 teaspoon; horse-radish, 7 tea-
spoons ; tomato catsup, 7 teaspoons ; lemon juice, 10 tea-
spoons. Put oysters in cocktail glasses; mix the dressing
and pour over oysters when ready to serve. This serves 12
people. — Mrs. Henry Powell.
PEPPER COCKTAIL.
Select medium-sized green peppers ; cut off the stem end
and remove the seeds. Throw the peppers into ice water until
crisp. Skin 3 tomatoes, and cut them into dice, add to the
dieed tomato 1 teaspoonful of Worcestershire sauce, 1 tea-
spoonful of soy, the strained juice of half a lemon, a pinch
of celery seed. At serving time, stand the pepper in small
saucers of cracked ice. Fill each half full with the tomato
mixture, put on the top and serve.
GRAPEFRUIT COCKTAIL.
Remove the pulp from 6 grapefruit, add 1 pint maris-
chino cherries cut in rings, 6 tablespoons powdered sugar;
chill and serve in cocktail glasses or the grapefruit shells,
adding crushed ice and sherry wine.-— Mrs. R. J. Corbitt.
PRUNE COCKTAIL.
Soak, stew and stone the large French or Santa Clara
164 COCKTAILS
prunes. Sweeten slightly, then thoroughly cool on ice and
chop small. To the prune juice, add orange and lemon juice
to flavor; stir in the chopped fruit and serve in cocktail
glasses, banked with crushed ice.
A TBOPICAL COCKTAIL.
Place sections of grapefruit into a glass and add a well-
seasoned oyster cocktail sauce. Sprinkle with chopped green
peppers, surround with ice to keep very cold. Serve in
grapefruit glasses with ice.
CANDIES
Fondant is a good foundation and will yield many delicious
candies. The fondant is made with. 2 pounds granulated
sugar, 1 pint of water and ^ teaspoon cream of tartar. It
is not wise to make large quantities at once. Place this mix-
ture in a kettle over a medium fire and boil until it forms a
ball in water. Wipe all crystals from the edge of the pan
with a damp cloth. It must be taken from the fire at exactly
the proper time to be successful. Add the desired flavoring
just before removing. Pour into a large platter as soon as it
can be worked; use a wooden spatula until it becomes firm
and white, then pack it in a damp cloth and knead with the
hands until it is soft and creamy. The fondant may be made
in a variety of colors and flavors, and chopped nuts and fruits
may be added to same, and thus you have a variety of
candies made from the same foundation. Peppermints are
made by coloring some of the fondant pink and some green
and flavor with pepperment essence. Shape in flat discs or
roll and cut with a small cutter.
Marbled candy is made by working quantities of each color
together until they are blended prettily. Form in a cake and
cut into small squares. Chocolate creams are made by dip-
ping balls of the white fondant into melted chocolate. Stuffed
dates are delicious. Remove the date stones and fold an
English walnut meat in its place. Dip the whole in melted
fondant and roll in powdered sugar.
Cut fruit-cake into small squares and dip them into melted
fondant or melted chocolate. Blanched nut meats may be
treated in the same manner. Fruit bars are made by adding
candied fruits to a quantity of melted chocolate or fondant.
Pour into a mould and when cold cut into bars. These
candies must all be packed in jars and set in a cool place, to
be kept any length of time.
The Arabian fondant is kneaded on a wooden board with
the bare hands, like bread, and is set away to ripen for 24
hours at least. The longer it ripens the more delicious it
166 CANDIES
grows. An oriental candy is made with. 2 cups gelatine
boiled five minutes in a little water, and 1 cup of ripened
fondant. Nuts, cherries, figs, currants, dates and citron are
chopped very fine and added to the mixture. When it is cold
it is cut into squares and rolled in sugar.
Quince bars are made from 1 quart rich, clear jelly and
1 tablespoon granulated gelatine. The latter is boiled in a
little water for five minutes before putting in with the jelly.
Boil the whole together until it is quite stiff and add 2 cups
of chopped nut meats. Pour into a square oiled dish and
when cool cut into bars and dust with sugar.
Persian fondant bars are made by placing layers of ripened
melted fondant in a buttered pan. Pour a layer of chocolate
into the pan and when cold pour on a layer of white vanilla
fondant, then a layer of pink fondant and last a layer of green
nut fondant. When cold cut into bars.
ORANGE CUBES.
Soak into 2 ounces of sheet gelatine in 1 cup of water.
Boil 1 cup of orange juice and 4 cups of sugar. Add the
gelatine and cook 20 minutes. Add 1 cup of chopped al-
monds and 1 cup of chopped figs. Turn into a greased pan
and when perfectly cold cut into cubes and dust with pow-
dered sugar.
For candied peel, select smooth fresh skins of oranges or
lemons. Scrape off as much as possible of the inner white
skin, then when the skin is thin and clear cut into strips.
Cook a thick syrup of sugar and water and simmer the peel
in this. This process must be thoroughly watched and stirred
to prevent burning. Take the peels from the pan and roll
them in powdered sugar. A small fancy box filled with
candied peel makes a delightful gift. Candied fruits are
made by cooking cherries, diced pineapple, strawberries or
segments of oranges in the same manner until they are firm
and transparent. The canned fruits may be used if they
are solid and whole.
CANDIES 167
PEANUT BRITTLE.
One cup each brown sugar and molasses, 2 tablespoons but-
ter, 1 tablespoon vinegar. Stir together before putting on
fire, but not after. Boil until a little dropped in cold water
will become brittle. Add a cup of peanuts, parched and
skin removed. Take from the fire, .s||^in 1 teaspoon soda
which has been dissolved in a little cold water. Beat well,
pour into a buttered dish and cut into squares.
SMITH COLLEGE >: FUDGE.
**** $t - 1*1 -- -|
Melt y± cup butter. Mix together in a separate dish 1
cup of white sugar and 1 cup of brown sugar, 14 CU P molasses
and i/o cup cream. Add this to the butter, and after it has
been brought to a boil continue boiling for 2% minutes,
stirring rapidly. Then add 2 squares of Baker's chocolate.
Boil 5 minutes, stirring. Add vanilla, beat until thick, and
pour in buttered dish.
CHOCOLATE FUDGE.
Four cups of brown sugar, 3 tablespoonfuls of powdered
chocolate, 1 tablespoon butter, 1 cup of milk. Boil until
thick ; then beat and pour on buttered platter and when cool
cut in squares. — Mildred Wester.
DIVINITY FUDGE.
Boil 2 2-3 cups granulated sugar, 2-3 cup Karo corn
syrup, 2-3 cup warm water until it hardens when dropped in
cold water. Add this to the whites of 3 eggs stiffly beaten,
and beat until thick enough to stand when dropped from a
spoon. — Miss Hattie T. Cooper.
MARSHMALLOW FUDGE.
Three cups brown sugar, % cup milk. Boil together until
gummy (about 10 minutes), stirring all the time. Then
add piece of butter size of a walnut, i/o pound best marsh-
M
168 CANDIES
mallows and 1 cup of broken English walnut meats. Beat
(on the stove) until ready to pour ; that is, when the marsh-
mallows are dissolved. Warm the marshmallows in (the
oven first until they are very soft. Hope somebody will
try this.
CHOCOLATE CARAMELS.
One cup molasses, % cup sugar, y± pound chocolate, V2
cup milk, 1 heaping tablespoonful butter. Boil all
together, stirring all the time. When it hardens in cold
water, pour it into shallow pans and cut in squares.
FUDGE.
Two pounds brown sugar, % pound chocolate, 2 cups good
rich milk, butter size of an egg. Mix all and boil very
slowly, stirring almost continuously, until it forms a soft
ball when dropped in water. Remove from the stove and put
in 1 tablespoon of vanilla. Set aside until cool enough to
bear your hand against kettle, then beat until ready to put
into deep tins. Mark at once and begin to eat. — Mrs. T. B.
Bullock.
CHOCOLATE ALMONDS.
Blanche the almonds by pouring boiling water over them
and let stand 2 or 3 minutes. Roast them in oven. Dip
them in the following recipe for chocolate coating, and drop
on paraffine paper: l/o pound cake Walter Baker's vanilla
sweet chocolate, 2 level tablespoonfuls butter, 2 tablespoonfuls
boiling water. Put chocolate in small saucepan over boiling
water, and when melted stir in butter and water. Mix well.
If found to be too thick, add more water; if too thin, more
chocolate.
C0C0ANUT CANDY.
Two and one-half pounds of brown sugar, 1 grated cocoa-
nut. Put on the sugar with the milk of the cocoanut, let it
boil until crisp when dropped into water. Stir to prevent
CANDIES 169
burning, then add the nut and stir it until it leaves the side3
of the pan. Pour in a dish that has been rubbed over with
butter. When nearly cool cut into squares. — Mrs. Henry
Perry.
KARO TAFFY.
One-half pound can of Karo syrup, 2 cups of granulated
sugar, V4 cup of vinegar, tablespoon of butter, same of vanilla
extract. Boil all but the vanilla until brittle when tried in
cold water. Add the vanilla and pour into a buttered pan;
cut in squares when cooled, then cut in short lengths.
PEPPERMINT CANDY.
Three cups sugar, 1 cup water, 1 teaspoon butter, 1 tea-
spoon vinegar, a few drops of oil of peppermint or essence of
peppermint. — Mrs. Will Keith.
COCOANTTT CANDY.
Four cups sugar, 1 cup milk. Boil sugar and milk to-
gether for 10 minutes, stirring constantly. Add 1 grated
cocoanut and beat 20 minutes or until it becomes creamy. —
Mrs. E. F. Fenner.
CHOCOLATE FUDGE.
One and one-half pounds granulated or pulverized sugar,
tablespoon butter, enough milk to dissolve the sugar. Boil
this very slowly about 10 minutes, stirring all the time. Take
oif and add % pound Walter Baker's chocolate. Beat until
creamy. — Mrs. E. F. Fenner.
CHOCOLATE CANDY.
Two large cups brown sugar, 1 can (5 cents size) evapo-
rated cream, chocolate enough to flavor ; mix sugar and cream ;
heat ; then add chocolate. Stir all the time, until done ; then
stir until it begins to harden. — Mrs. Henry Perry.
170 CANDIES
CANDY.
Two cups brown sugar, 1 can evaporated cream, y% cup
maple syrup. Stir all the time it is cooking. When done,
add nuts, beat well, pour in a dish and cut in squares. —
Mrs. Henry Perry.
CKEAM TAFFY.
Two and one-fourth pounds of granulated sugar, Yo CU P
of vinegar, 1/2 cup of water, y 2 cup of molasses, 14 teaspoon
of cream of tartar, 2 ounces of butter, soda. Mix the sugar,
vinegar, water and molasses together, bring to boiling point
and add the cream of tartar. Stir constantly while boiling.
When it forms a ball in cold water, add the butter and a pinch
of soda. Pour on buttered plates, and when cool pull until
white.
BUTTER-SCOTCH.
One cup of brown sugar, i/o cup of water, butter size of
walnut, 1 teaspoon of vinegar. Boil all the ingredients to-
gether until a little will harden in cold water (about twenty
minutes). Then pour into buttered tins and mark in
squares.
POPCORN BALLS.
One pint of molasses, 6 quarts of popped corn, 1 cup of
nuts. Pop as much corn as desired, carefully removing all
hard grains. To each 6 quarts of popped corn, allow 1 pint
of molasses and 1 cup of shelled nuts. Boil the molasses
until it forms a soft ball when dropped in cold water. Have
the popcorn and nuts in a large bowl. Pour boiling syrup
over them, tossing with a spoon to mix them thoroughly.
When cool enough to handle, shape in firm balls. The
nuts may be omitted if desired, as popped corn alone treated
in this way makes delicious balls.
FRUIT PASTE.
One cup of raisins, 1 cup of dates, 1 cup of figs, 2 cups
CANDIES 171
of mixed nuts, confectioners' sugar. Put the raisins, dates,
figs and nuts through a food chopper twice. Mix with
enough confectioners' sugar to make a dough sufficiently
firm to roll on a board sprinkled with more confectioners'
sugar. Knead as you would bread. Then roll out % inch
thick and cut into squares. Cover with the sugar and lay
away in tin boxes lined with waxed paper.
PANOCHE.
One cup of sweet milk, 3 cups of brown sugar, 1 teaspoon
of butter, 2 cups of chopped nuts, 1 teaspoon of vanilla. Put
the milk and sugar over the fire in a saucepan and boil until
a little dropped in cold water forms a ball. Add the butter,
take from the fire and add the vanilla and nuts, beating the
mixture very hard. Turn into buttered pans and mark off
into squares.
PULL-CANDY.
Two cups sugar, enough boiling water to cover, 1 table-
spoon vinegar. Cook slowly until it scorches slightly. Pour
on buttered dish and pull immediately. — Mrs. A. O. Houston.
GLACE NUTS.
One pound sugar, ten grains cream of tartar, i/o cup
water ; stir until dissolved. Boil until when dropped in cold
water it will be clear and brittle. Stand saucepan in hot
water and drop nuts in one at a time. Take out at once and
put on oiled paper to harden.
ENGLISH BUTTER-SCOTCH.
Three pounds of granulated sugar, 1*4 pounds of butter,
% teaspoon of cream of tartar, 1 teaspoon of extract of
lemon. Dissolve the sugar in cold water, then add the
butter and cream of tartar and boil without stirring until it
cracks when dropped into cold water. Remove from the
172 CANDIES
fire, add lemon extract and pour into well-buttered tins.
When nearly cold, mark out in squares.
CREAM CANDY.
One and one-half cups granulated sugar, 1 cup boiling
water, 1 level tablespoon butter, vanilla to taste. Cook until
it will pull after being dropped into cold water. Pour on
marble slab to cool; then pull a long, long time, then put on
marble again and pull into a long string. Cut with scissors
into small pieces. — Mrs. N. P. Strause.
CHRISTMAS NUT LOAF.
One cupful of peanuts, half a cupful of pecan nut meats,
half a cupful of hickory nut meats, 1% cupful of English
walnut meats, l 1 /^ cupful of blanched almonds, a pinch of
baking soda, l/o a pound of figs, % cupful of butter, 11/2
cupful of molasses, 3 teaspoonfuls of vanilla extract and
% cupful of sugar.
Put the molasses and sugar into a. saucepan and boil until
it forms a hard ball when tried in cold water. Then add
the butter and continue boiling until it is brittle when tested
in cold water. Now add the soda, the figs put through a
meat chopper, the extract and the nuts slightly chopped.
Pour into a well-buttered mold and leave in a cool place
overnight. Turn out and cut in slices.
ORANGE STRAWS.
Cut the rind in narrow strips, scald, then soak for 3 days,
changing water each day. Boil till tender, squeeze dry, and
to 2 cups rind put 1 cup sugar. Cook till done, then roll
each piece in dry sugar, and you will have a dainty dish of
crystalized fruit. — Mrs. W. H. Wester.
DRIED FIGS.
Three cups of sugar, 1 cup of water. Dissolve in preserv-
CANDIES 173
ing kettle and put into it as many prepared figs as it can cook
at a time. Let figs cook till tender when pierced, but not
too soft. To prepare figs gather with stems, peel off the thin
dark skin, leaving the stems on. After cooking as directed
lift from syrup and with a silver fork press the juice from
each, and on a dish, in single layers, put in the sun to dry
for 2 days. Press flat and roll in sugar, then dry in sun
again, and so on till dry enough to pack in glass pars, pint
size. The syrup can be saved and cook others in it, then
used as syrup. — Mrs. W. E. Moss.
PINEAPPLE GLACE.
Peel and slice the fruit and pat it dry (between the folds
of a towel. Boil together without stirring 1 pound of sugar
and !/2 a cupful of water. When a little dropped into cold
water is brittle, remove the saucepan from the range, stand
it in an outer pan of boiling water and stir in 3 tablespoonf uls
of lemon juice. Take each slice of pineapple up quickly with
sugar tongs, dip it into the scalding syrup and lay on waxed
or greased paper to dry. This drying process would be best
done where the air is dry and warm. — Mrs. W. D. Horner.
KISSES.
Whites of 8 eggs, 1 pound granulated sugar. Add sugar
to whites before beating and heat until it will stand alone.
Flavor with lemon or vanilla. Drop from teaspoon on but-
tered paper, and let dry out and turn a little yellow in a slow
oven. — Miss Julia M. Cooper.
PRESERVES AND JELLIES
PRESERVING.
Preserves require from % to 1 pound of sugar to each
pound of fruit; and ^ cup of water to each pound sugar.
The fruit should be simmered in the syrup until tender, a
little at a time ; skimmed out into the jars ; when all are done
the syrup should be brought to boiling point, jars filled and
sealed. Hard fruits like quinces should be first steamed or
cooked in boiling water until tender.
Use good fruit which is a little underripe.
Use the best granulated sugar.
Do not make large quantities of jelly at one cooking.
Heat the sugar in the oven before adding it to the fruit
juice.
If the juice must be boiled down, always do so before the
sugar is added.
The jelly will be clearer and finer if the fruit is simmered
gently and not stirred during cooking.
Do not allow the syrup to boil rapidly, or crystals may ap-
pear in jelly.
Always make jelly on a bright, clear day.
Wash the jelly glasses in hot water and set them on a
folded cloth rung out of hot water.
Set the jelly in a sunny window for 24 hours, then cover
with melted paraffine and set in a dry, cool place.
APPLE PRESERVES.
Peel and quarter, removing cores. To each pound of
apples allow % pound of sugar. Make ginger tea, strain
over the sugar and cook until a thick syrup. Put in apples,
cook until done ; do not stir, and seal at once in glass jars.
GREEN TOMATO PRESERVES.
Select rather small tomatoes and cut in halves crosswise.
PRESERVES AND JELLIES 175
If larger, quarter the halves. To each pound of fruit allow
% pound of sugar and J /2 a lemon cut in thin slices. Use
lemons that do not have a bitter rind. Put with the sugar
enough water to dissolve it in the preserving-kettle and when
it reaches the boiling-point add tomatoes and lemon. Sim-
mer gently until the tomato is clear and tender, then seal.
FIG PRESERVES.
Figs should not be very ripe. Peel very thin with sharp
knife, leaving stems on. To each pound of figs allow %
pound of sugar. To each 2 pounds of fruit 1 lemon, remov-
ing seed. Put sugar and lemon on to boil to thick syrup ; drop
in figs and cook until done. Fill jars, screw on tops and
place in cool closet.
PEAR PRESERVES.
Peel pears, quarter if large, halve if small. To each
pound of fruit allow % pound of sugar. Boil sugar and
little water to thick syrup. Drop in pears with clove stick
in each piece, or if preferred flavor with ginger or lemon.
Cook until done and put up in jars, sealing at once.
PEACH PRESERVES.
Same as pears, flavoring with a few peach kernels instead
of other flavorings.
PINEAPPLE PRESERVES.
Wash fruit, take out, pare and slice lengthwise, leaving
out the hard center. Pour a syrup (using a pound of sugar
to 1 of fruit), boiling hot over pineapples and let stand until
the next morning. Pour off syrup, boil until nearly thick
enough, then add fruit, and boil fifteen or twenty minutes.
STRAWBERRY PRESERVES.
Put 2 pounds of sugar in a bright tin pan over a kettle
of boiling water, and pour into it half a pint of boiling water;
176 PRESERVES AND JELLIES
when the sugar is dissolved and hot, put in fruit, and then
place the pan directly on the stove or range, let boil 10 min-
utes or longer if the fruit is not clear, gently (or the berries
will be broken) take up with a small strainer, and keep hot
while the syrup is boiled down until thick and rich; drain
off the thin syrup from the cans, and pour the rich syrup
over the berries to fill, and screw down the tops immediately.
CHERRY PRESERVES.
Choose sour ones, seed carefully, allow an amount of sugar
equal to the fruit, take half the sugar, sprinkle over the fruit,
let stand about an hour, pour into a preserving kettle, boil
slowly 10 minutes, skim out the cherries, add rest of sugar
to the syrup, boil, skim, and pour over the cherries till jar is
filled and seal.
JAMS.
Jams are usually made with small fruits or with chopped
large fruits; they are cooked with an equal weight of sugar
till rich and thick; then put into tumblers or small jars and
sealed.
BLACKBERRY JAM.
Pick over and wash 2 gallons of fresh gathered ripe black-
berries. Put them in a preserving kettle, avoiding tin vessel
or spoon, add a quart of water and cook gently until soft,
watching that they do not burn. Stir occasionally, using a
wooden spoon and breaking up the fruit. Then take from
the fire, press through a sieve into a large stoneware bowl or
jar. Stir the pulp thoroughly. Take a quart of the pulp,
never more, at a time, and put into a porcelain-lined kettle.
When it boils add a quart of granulated sugar, previously
heated, as for jelly. Let it cook rapidly for fifteen minutes,
shaking the kettle frequently to prevent its sticking to the
bottom. When it begins to jelly it is done. Test it as you
would jelly, and when it will harden, fill small jars or
glasses. When cold seal them up tightly.
PRESERVES AND JELLIES 177
APPLE BUTTEB.
Peel and core 1 peck of apples and cover with 1 quart
sweet cider. Let this cook in preserving kettle all day, stir-
ring constantly to keep from scorching. When the mixture
begins to turn brown sweeten to taste and flavor with pow-
dered cinnamon, cloves and spice. Let brown thoroughly
and pack in jars. — Mrs. Sam. Peace.
GBAPE MARMALADE.
Wash the grapes well, remove all stems and imperfect fruit,
and drain the grapes. Separate the pulp from the skins.
Heat the pulp to the boiling-point and cook it slowly until
the seeds separate. Run it through a colander to remove the
seeds. Put the pulp and skins into the preserving kettle,
add an equal amount of sugar, and cook the mixture slowly
for 30 minutes. Seal the marmalade in jars. If desired,
add a small amount of spices.
MAEMALADE.
One orange, 1 lemon, 1 large grape fruit or 2 small ones.
Slice very thin, rind and all together. To one bowl of the
sliced fruit add 3 bowls of cold water, and let stand over
night. In the morning boil 20 minutes, and then let stand
over night again. To each bowl of fruit add 1 bowl of sugar ;
boil \y~2 hours. This makes 10 glasses. — Miss Julia Cooper.
OEANGE MAEMALADE.
Slice oranges very thinly, add 3 pints of water to every
pound of oranges. Let stand 21 hours ; boil until skin is
tender ; let get cold ; add to each pint 1 pound of sugar ; boil
1^4 hours. When half done add 2 lemons sliced thin to
every 1/2 dozen oranges. Use rind and all of orange. If
you haven't any convenience for weighing, I find that 2
cups equals 1 pint, 1 pint equals 1 pound. — Mrs. J. M. Cole-
man.
—12
178 PRESERVES AND JELLIES
JELLIES.
Use equal parts of sugar and drained fruit juice. Mash
and heat berries till juice runs readily, then turn into bags
of unbleached muslin and let drip. Measure juice and sugar*.
Boil juice 20 minutes. Have sugar in shallow pan, heat
through in open oven, add to boiling juice, boil up once,
take off fire and pour into tumblers. Fruit like apples and
quinces should be chopped and covered with water, then sim-
mered till tender before turning into jelly bags.
SULPHUR-CURED APPLES.
Peel and quarter the apples, then cut out the core. Put
them into a basket or bag and suspend from the top of a
barrel. In the bottom of the barrel put a tin plate or basin
with plenty of live coals (from oak or hickory are best.) On
the coals pour y% pound sulphur. Cover the barrel closely
with a quilt and let it stand 6 hours. The fruit will keep
after this cure in a box or jar unsealed. — Mrs. J. T. Alder-
man.
JELLIED APPLES.
Pare and core 1 dozen apples, 1 pound sugar. Put in
water and dissolve it; when it begins to boil put apples in,
boil till tender, take out, flavor with lemon or cinnamon,
stir in % box of gelatine, boil 5 minutes and strain into the
apples in a large dish. Gelatine must be dissolved before-
hand. — Miss H. 0. Metis, Norfolk, Va.
CURRANT JELLY.
Use currants which are a little underripe. Cherry cur-
rants are best. A lighter jelly may be made from equal
portions of red and white currants. Pick over currants
without removing the stems, wash and drain. Put a few in a
granite dish and crush with a potato masher. Add a few
more and crush ; continue. Cook slowly until currants look
white. Strain through a coarse enamel strainer, then strain
PRESERVES AND JELLIES 179
through a bag made from a double thickness of cheesecloth.
Do not squeeze the bag, but allow the juice to drop through.
Measure juice, and boil 5 minutes. Add an equal measure
of hot granulated sugar. Boil gently from 3 to 5 minutes,
skim and pour into jelly glasses.
The syrup may be tested by putting a teaspoonful on a
cold plate. If done, it should jelly slightly.
GEAPE JELLY.
Pick grapes when just beginning to turn. Wash and re-
move stems. Heat to boiling point, wash and boil y% hour.
Follow directions for currant jelly.
Equal parts of fruit, juice and sugar are used for nearly
all jelly-making. If the fruit does not taste very sour, les3
sugar may be used. Fruit ripened in bright sunshine re-
quire less sugar.
Green fox-grapes make a beautiful, delicious, amber-col-
ored jelly. Use cup of sugar to a cup of the juice.
PRUNE JELLY.
Cook 1 cup of prunes and removes stones. Soak ^ box
of gelatine in a third of a cup of cold water. Add 2 cups
of boiling water. Strain. Add 2 tablespoons each of lemon
juice and sherry with 1 cup of sugar. Chill and when be-
ginning to stiffen add ^ cup of chopped walnuts. Stir occa-
sionally to prevent nuts from settling and serve with boiled
custard.
CRAB APPLE JELLY.
Cover the apples with water, boil until perfectly tender;
mash and strain through coarse cloth, and to every pint of
liquor allow 1 pint of sugar. Cook until it drops heavy or
clean from spoon. Put in glasses and seal. — Mrs. C. M.
Cooper.
CANNED FRUITS AND VEGETABLES
CANNING.
The important points to ibe observed in canning are to use
only sound, ripe fruit; to have hot syrup and air-tight jars;
to fill jars to overflowing and seal immediately. Jars should
be scalded and tested before using. Patent canners greatly
simplify the work. Pick over the fruit, stem, pare, cut,
wash, etc., and pack in jars. Make syrup by adding y% pint
boiling water to 1 pound sugar. When clear bring to boiling
point and carefully fill the jars. Stand in canner or on
board in wash-boiler containing water up to shoulders of
jars. Cover and cook according to directions or till tender.
Take from canner or boiler, add more syrup till overflowing,
cover and seal immediately.
GENERAL DIRECTIONS FOR CANNING.
Use pint or quart jars and be sure to have new rubber rings ;
old rubbers allow air to enter jars. Sterilize jars by placing
in pan of cold water and letting this come to boiling point;
boil 10 or 15 minutes. For tomatoes scald and peel. Pack
in sterilized jars, adding a little salt. Put on covers without
screwing down. Set the jars on small blocks of wood in a
kettle of cold water and let fruit become thoroughly heated.
Remove covers and fill to overflowing with boiling water.
Put on the ring and screw the covers down. Turn upside
down. If syrup oozes out remove covers and rubber. Put
on new rubber and refill with boiling syrup and again screw
down cover. Or tomatoes may be scalded and packed in
jars while boiling hot, keeping jars in pan boiling water or
wrapped in cloth wrung out of boiling water, while filling.
Peaches and other fruits may be canned in same way; a
little sugar to the syrup, if desired.
CANNED FRUITS AND VEGETABLES 181
CANNED LIMA BEANS.
Eight cups green lima beans. % cup salt, % cup sugar,
as much water as necessary, iboil until tender (not too ten-
der), seal in glass jars. When preparing for table, drain liquor
off, put on cold water, let come to boil, drain off and add
dressing. Corn may be canned same way.
CANNED PEACHES y SYRUP METHOD.
Drop the prepared fruit into boiling water and continue
the boiling until a silver fork will easily pierce it. In an-
other kettle (of granite) make a thin syrup, using enough
sugar to sweeten the fruit. Remove the peaches from the
water and drop them carefully into the boiling syrup. Allow
them to simmer for 5 minutes; then transfer them to steril-
ized jars, put new rubbers in place, fill the jars to overflowing
with the boiling syruiD, and seal them at once.
CANNED PEACHES J BOILING METHOD.
Make a thin syrup, using half as much sugar as water.
Peel the peaches, cut them into halves, and remove the seeds.
Drop the prepared fruit into the boiling syrup, and continue
the boiling until it is tender. Put new rubbers in place on
jars that have been sterilized by boiling in water, carefully
transfer the peaches, fill the jars, to overflowing with boiling
syrup, and seal them at once.
CANNED PEACHES ; STEAMING METHOD.
Put the prepared fruit into glass jars, put the covers in
place loosely without the rubbers, stand the jars in a wash-
boiler on a false bottom, surround them with a few inches of
warm water, put the cover on the boiler, and boil the water
until the peaches are tender. This usually requires an hour
for quart jars. Remove the covers, put new rubbers in
place, fill the jars to overflowing with a heavy boiling syrup,
and seal them at once.
182 CANNED FRUITS AND VEGETABLES
CANNED PEARS. . %
Prepare and can precisely like peaches except that they
require longer cooking. When done they are easily pierced
with a silver fork.
CANNED PINEAPPLE.
Peel and slice, make syrup in proportion of 2y 2 pounds
best granulated sugar to nearly 3 pints of water ; boil 5 min-
utes ; skim or strain ; add fruit and let it boil ; have cans hot ;
fill and seal up as soon as possible.
CANNED CORN.
Dissolve an ounce tartaric acid in % teacup of water, and
take 1 teaspoon to 2 quarts of sweet corn, cook and while
boiling hot, fill the cans, which should be tin. When used
turn into a colander, rinse with cold water, add a little soda
and sugar while cooking, and season with butter, pepper and
salt. — Dixie.
CANNED TOMATOES.
The tomatoes must be entirey fresh and not overripe, pour
over them boiling water, let stand a few minutes, drain off,
remove the skins, and slice crosswise into a stone jar, cutting
out all the hard or defective portions ; cook for a few minutes
in their own juice, skimming off the scum which rises and
stirring with a wooden spoon or paddle ; have the cans on the
hearth filled with hot water; empty, and fill with hot toma-
toes ; wipe moisture from tops with soft cloth, put on and se-
cure covers. If tin pans are used, press down covers, and
pour hot sealing wax into grooves. If put up in glass, set
away in a dark place. Either tin, glass or stone cans may
be used, and all may be sealed with putty instead of wax, it
being more convenient.
CANNED STRING BEANS.
String fresh string beans, break in several pieces, cook in
boiling water 10 minutes, and can like tomatoes.
PICKLES AND CATSUPS
PICKLE.
I peck tomatoes, !/2 peck onions, 6 peppers (hot), 3 table-
spoons each of whole cloves, white mustard seed, coriander
seed and celery seed, 2 pounds brown sugar, % gallon vine-
gar. Cut vegetables and sprinkle 1 cup salt through and
let stand overnight. Next morning put in a bag and squeeze
all the water out, then put in seasoning and vinegar and let
boil for 14 to 1 hour until tender. — Mrs. J. T. Patterson.
GREEN TOMATO SWEET PICKLE.
Slice the tomatoes and put them in brine 2 days (or
sprinkle lightly with salt), then in clear water until the
salt is out. Boil in alum-water 20 minutes, then in clear
water until the rough is out. Put % pound sugar to 1 of
fruit ; season with spice, ginger, pepper and mace. Use vine-
gar enough to cover pickle and boil 20 or 30 minutes. — Mrs.
Geo. B. Harris.
GREEN TOMATO PICKLE.
Two gallons green tomatoes, sliced without peeling, 12
good-size onions, also sliced. Stew until tender, then add
2 quarts vinegar, 1 quart sugar, 2 small tablespoons salt, 2
tablespoons each ground mustard and black pepper, table-
spoon each allspice and cloves. Put up in small jars. —
— Mrs. J. D. Rose.
GREEN TOMATO AND RAISIN PICKLE.
Seven pounds tomatoes, 1% pounds sugar, 1 pound seeded
raisins, 1 pint vinegar, ginger, nutmeg and cinnamon, 8 sweet
peppers. — Mrs. J. C. Kittrell.
SPICED TOMATOES.
Two pounds ripe tomatoes, scald and slip off skins, 1 pound
184 PICKLES AND CATSUPS
brown sugar, l^ pint vinegar, 1 dozen cloves, 2 dozen grains
allspice. Stew over a slow fire. When tomatoes are cooked
take out; when cool return to boiling syrup and cook until
dark red. Remove and boil syrup thick.
OLD VIRGINIA MIXED PICKLE.
One-fourth peck green tomatoes, 12 cucumbers, 7 large
onions (white), *4 peck small white onions, 2 large heads of
cabbage, i/o pint grated horse-radish, 14 pound white mustard
seed, !/4 teacup ground black pepper, ^ ounce celery seed, 14
ounce ground cinnamon. Slice tomatoes and large white
onions ; cut cabbage as for slaw ; cut cucumbers in quarters
if small. Put this in jar, mixing well as you add to jar
salt, and let stand 24 hours. Drain off the water that rises
and wash pickles with clear water ; then add the small whole
onions (that have been standing in salt water 24 hours).
Pour water and vinegar in equal quantities over pickle. Let
stand day or two and put pickle in cotton bag. Press it until
you can't get any water from pickle. Mix the spices with
pickle, boil iy 2 gallons fresh apple vinegar and pour over
(boiling hot) the pickles. Do this 3 mornings in succession,
using same vinegar each time. The third time add l 1 /^
pounds sugar to vinegar ; put pickle in kettle after the vine-
gar has boiled and let it all come to a boil. Put in jars and
keep well covered. You can use the cucumbers that are in
brine if you haven't fresh ones. — Mrs. George Harris.
SLICED CUCUMBER PICKLE.
Pare and slice the cucumbers thick and some sliced onions ;
put them in layers in an earthen bowl with salt well inter-
mixed. Let them stand 6 hours, then drain off the water,
put in a jar with a pod of red pepper ; cover with cold vinegar
and to each quart of pickle add a teaspoon of sweet oil. — Mrs.
Zollicoffer.
PICKLES AND CATSUPS 185
CABBAGE PICKLE.
Two gallon cabbage cut fine, V2 gallon onions cut fine, 2
dozen sweet red peppers (ripe). Put a layer of salt over it
and stand over night. In the morning pour boiling water
over it and squeeze it out. Then do it again. Three quarts
good vinegar, y 2 ,D0X °f yellow ground mustard, 4 cups sugar,
y 2 ounce white mustard seed, y 2 ounce of celery seed, 1
spoonful of tumerrick in a muslin bag to make it yellow;
horse-radish to taste, 50 little cucumbers pickled and cut up.
After vinegar boils put in cabbage and boil until it begins to
get clear; take off and let stand over night. The next day
heat it and put in jars and seal. — Miss Leah Perry.
CHOW-CHOW PICKLE.
One gallon chopped cabbage, y 2 gallon chopped green toma-
toes ; 8 chopped onions ; 6 pods of bell pepper (green, chopped
up), 3 quarts of good vinegar, 2y 2 pounds of brown sugar,
a little each of black pepper, spice, cloves, mace, cayenne
pepper, cinnamon ; sprinkle all loosely over the other ingredi-
ents. Cut up cabbage, tomatoes and green pepper; sprinkle
with salt and let stand over night. Drain off salt water in
the morning and add other things. Add 5 cents worth white
mustard seed. Cook ail together slowly for 4 hours. — Mrs.
J as. R. Rankin.
CHOW-CHOW PICKLE.
Green tomatoes cut fine and salted overnight, full y 2 gal-
lon ; add cabbage enough to make in all 6 quarts, 4 onions, 2
bolls green pepper, 3 quarts vinegar, 1 pound sugar to the
quart. Flavor with celery seed, spice, etc., as you like. Cook
till done. — Mrs. W. E. Moss.
MUSTARD CHOW-CHOW.
One-fourth peck green tomatoes, iy 2 dozen cucumbers,
14 peck small onions, y 2 dozen green peppers, 3 red peppers.
186 PICKLES AND CATSUPS
Wash thoroughly before cutting into small piece* and salt 1
night, with 3 cups sprinkled between layers. Drain off in
the morning; wash and drain for 2 hour3. 3 quarts vinegar,
3 pounds sugar, ^ pound mustard, mixed thick, 5 cents
whole mustard seed, 5 cents celery seed, 5 cents curry powder,
1 large cauliflower boiled separately for 5 minutes. Put
vinegar and spices on to boil, then put in pickle, except cauli-
flower; boil 40 minutes, then add cauliflower and boil 20
minutes more. If you can get them, some little gherkins,
whole, are an improvement, and also string beans. — Mrs.
C. M. Cooper.
MUSTARD PICKLE.
One quart cucumbers, 1 quart cabbage, 1 quart green toma-
toes, 1 quart small onions, 6 green peppers. Cut all up and
make a brine of 1 pint salt to 4 quarts water. Let soak 24
hours, cook a little, run through colander to drain. Take
1 cup flour, 1 teaspoonful tumeric, 4 teaspoonfuls dry mus-
tard. Mix with enough cold vinegar to make paste; then
add 1 cup sugar and vinegar to make 2 quarts. Boil this
until thick, then put in cut-up fruit and boil few minutes. —
Mrs. II. H. Beacom.
PEPPER SAUCE.
For 1 pint bottle : ^ full chopped onions, 1 tablespoonful
mustard, 1 tablespoonful sugar, 1 tablespoonful horse-radish,
1 teaspoonful black pepper, 6 green peppers, 6 red peppers,
salt to season ; fill with vinegar. — Mrs. Henry Perry.
PICKLED SWEET RED PEPPER.
Wash red peppers, cut a slice from the stem end and re-
move all seeds and membranes. This is important as the
"hot" principle is in these and if allowed to remain the
pickles will be too hot to be edible. Cut in thin strips with
a pair of scissors. Pour boiling water over them, let stand
3 minutes, drain and plunge into ice water. An easy way
PICKLES AND CATSUPS 187
to do this is to place the pepper shreds in a colander and
plunge first into boiling water, then into ice water, and leave
10 minutes. Drain and pack as solidly as possible into
small glass jars. Pour over peppers until jars overflow a
pickle made by boiling fifteen minutes 1 quart of vinegar
with 2 cups of sugar. When jars are overflowing cover, seal
and store in a cool place.
GREEN BELL PEPPER PICKLE.
Make slit in peppers, remove seeds, soak in brine. When
ready to pickle cover the peppers with water. When fresh
chop hard white cabbage very fine, scald, add 2 ounces white
mustard seed, chopped celery or a little celery seed and
grated horse-radish, salt, cabbage and squeeze dry. Stuff
peppers with the mixture and close with a few stitches. Put
in large stone jars. Cover with hot spiced vinegar, made
in proportion to 1 gallon vinegar, % pound sugar, add cloves,
cinnamon and spice in vinegar, tied in cheesecloth bags.
PEPPER SAUCE.
One gallon vinegar, 30 pods of ripe pepper, 30 pods of
green pepper and 12 onions. Put these in the kettle with
vinegar and boil until it begins to come to pieces. Then
strain it through a colander, pressing it thoroughly. Add
iy 2 cups of sugar and 1 cup of spices, consisting of cloves,
mace, allspice, black pepper and ground mustard. Put it
on the fire again and cook until as thick as ordinary catsup.
— Mrs. Ann South erland.
PEPPER HASH.
Eighteen red peppers, 18 green peppers, 3 heads of cab-
bage. Chop fine. 4 quarts vinegar, 1 pound brown sugar,
1 pint salt, 1 tablespoon whole cloves, 1 ounce celery seed, y 2
pound white mustard seed, y 2 pound ground mustard. After
the cabbage and peppers are chopped fine put in the salt and
188 PICKLES A1STD CATSUPS
let stand for several hours, then drain veil", put on fire and
boil 30 minutes. — Miss Julia Mitchell Cooper.
SWEET PEACH PICKLE.
Peel firm peaches, weigh them, and to every pound of fruit
allow y 2 pound sugar. Place sugar and fruit in kettle in
alternate layers; bring slowly to boil. To every 6 pounds
of fruit allow 1 pint vinegar. To this add tablespoon each
of ground mace, cinnamon and cloves (tied up in muslin).
Put the spices in vinegar and pour on the peaches and boil
5 minutes. At the end of this time remove fruit and spread
on flat dish; boil the syrup 15 minutes or until thick. Put
the fruit in glass jars; pour the boiling syrup over it and
seal. — Marion Harland.
SWEET PICKLED PEACHES.
To 7 pounds of fruit put 3 pounds of sugar, 1 quart of
vinegar, and spices to taste. Put the fruit in sugar the
night before. Cook until the peaches can be pierced easily
with a straw. Then take out peaches and cook syrup about
half an hour, or until it ropes, then pour over fruit. Do not
close jar until peaches are cold. — Mrs. E. H. Thomas.
ONION PICKLE.
Peel the onions until they look white, boil some strong salt
water and pour over them; let them stand in this 24 hours.
Keep the vessel closely covered to retain the steam, then wash
them through 2 cold waters ; scald them in water, then drop
them in cold water, then wash through another water, then
wipe them dry and when cold pack in the jar and pour boiling
vinegar with cloves, allspice, cinnamon and sugar to taste.
Be sure the onions are well covered with vinegar. — Mrs.
Jimmie Cooper.
WATERMELON KIND PICKLE.
After soaking sufficiently scald in alum water. Boil in
PICKLES AND CATSUPS 189
weak ginger-water until tender. Then pour off water. To 5
pounds of rind add 3 pounds of sugar and enough vinegar
to cover; season with cloves, spice and mace. — Mrs. R. L.
Wester.
CITRON OR SWEETMEATS.
Cut and soak in salt water 2 days, drain and soak in clear
water 1 day. Then boil in alum water. Then ginger-water
until tender. Then drain. To 4 pounds fruit rind put S 1 /^
pounds sugar. Wet sugar, let come to a boil, put in rind,
lastly add 3 lemons and little mace, if desired. Cook until
done. — Mrs. R. L. Wester.
PRESERVED WATERMELON RIND.
Scrape the green side of rind, cut in pieces 2 inches long
and color the white side with scrapings. Put in weak brine,
let stand all night. Put in clear water next day and let heat.
Then put in weak alum water and scald ; then in clear water
and boil until tender. Measure: To 1 pound rind use %
pound sugar, sprinkle over and let stand all night. Next day
boil in syrup until clear, with sliced lemon, 2 lemons to a
gallon of rind.
RAISIN MANGOES.
Select green or half-grown cantaloupes ; remove a piece the
length of melon an inch and a half wide in the middle and
tapering to a point at each end; take out seeds with a tea-
spoon. Pare the rind (carve according to your fancy),
and make a brine of salt and cold water, strong enough to
float an egg, pour it over them and let remain for at least 2
weeks. Take out of brine, soak in plenty of fresh water un-
til it is extracted; then lay on a thick cloth and drain thor-
oughly, scald in strong alum water until it becomes brittle,
throw into the cold water again until alum is entirely ex-
tracted. Boil in strong ginger tea until well flavored with
ginger. Make a syrup of 5 pounds sugar to 5 pounds melons,
with a teacup mixed spices, let cinnamon predominate. Put
190 PICEXES AND CATSUPS
in the melons and cook till done, then take out and scatter
over them celery and white mustard seed. Add to the syrup 1
quart of vinegar and 3 sliced lemons, and boil till thick. Fill-
ing. — For filling, chop fine 3 pounds raisins, flavored slightly
with cloves, 1 can grated or sliced pineapple, also preserved
orange peeling if you like. When melons are well filled,
sew or tie, in pieces to the proper place. Place the melons
in a jar, cover with the syrup after it has cooled.
SPICED GRAPES.
To 1 peck of pulped grapes add 3% pounds sugar, 1 pint
vinegar, 2 ounces cinnamon, 1 ounce cloves. Put on the
pulps, cook them thoroughly done, strain through a sieve or
potato masher, add to the above, then cook all together 2
hours. — Mrs. J. T. Elmore.
SPICED CURRANTS.
Pick over 7 pounds of currants ; wash, drain and remove
stems ; put in a preserving kettle ; add 5 pounds brown sugar,
1 pint vinegar, 3 tablespoons each cinnamon and cloves tied
in a piece of muslin. Heat to the boiling point and let cook
very slowly l^/o hours. Store in a stone jar and keep in a
cool place. A delicious accompaniment to cold meat.
CHILE SAUCE.
Twelve large ripe tomatoes, 3 large onions, 1 cup sugar, 2
cups vinegar, 2 tablespoons salt, 3 green peppers (seed out),
2 teaspoons ginger, 1 teaspoon spice, 1 teaspoon cloves, i/2 nVL ^
meg. Cut onions and pepper fine and cook about 2 hours. —
Mrs. J. Ed. Young.
Twelve large ripe tomatoes, 4 ripe or green peppers, 3 large
or 5 small onions, 1 cup sugar, 3 cups vinegar, 1 tablespoon
cinnamon. Boil, gently stirring to a paste for an hour and
longer if it is still thin. Bottle tightly. — Mrs. J. T. Elmore.
PICKLES AND CATSUPS 191
BORDEAUX SAUCE.
One-fourth, peck green tomatoes, 3 onions, 1 head cabbage,
3 red peppers; chop all these fine. Take 1 quart vinegar,
y 2 gill salt, 1 ounce white mustard seed, % pound sugar, 2
teaspoons celery seed, 1 dozen cloves, 1 dozen allspices, 1
tablespoon tumeric. Mix and when hot add cabbage and
cook an hour or more. Stir constantly to keep from burn-
ing. — Mrs. Geo. Harris.
BRANDIED PEACHES.
Put fine, large free-stone peaches into a weak solution of
hot soda. Water only until the fur is loosened sufficiently
to rub off with a coarse cloth; make a syrup of white sugar,
allowing % pound sugar to 1 of fruit. When boiling add
fruit and boil for 5 minutes, remove fruit and boil syrup 15
minutes longer, or till thick ; add 1 pint of brandy for each
pound of fruit and take syrup at once from fire and pour
while hot over fruit (in glass jars) and seal.
Pears must be pared with a knife before being brandied.
Plums and apricots are brandied by this recipe, pricking be-
fore dropping in syrup to prevent bursting. Cherries are
similarly brandied, using however 1 pound of sugar to 1 of
fruit. Be careful to cork all fruits tightly.
AN OLD RECIPE FOR TOMATO CATSUP.
One-half bushel of skimmed tomatoes, 1 quart of best cider
vinegar, 2 pounds of brown sugar, 1 pound of salt, 6 large
onions (sliced), 14 pound of black pepper, 14 pound of
allspice (whole grains), 14 pound of English mustard, 14
pound of whole cloves, 14 of an ounce of cayenne pepper, a
handful of peach leaves (wash), a little fresh grated horse-
radish. Boil 3 hours, stir often to keep from burning. Cool
and strain through fine sieve. — Mrs. C. M. Cooper.
TOMATO CATSUP.
I bushel nice ripe tomatoes, cut up and cook (with a good
192 PICKLES AND CATSUPS
sprinkle of salt over them) until thoroughly done, press
through potato masher, so as to get the seed and pulp, only
leaving the skins. Now add 4 pounds of brown sugar, a little
each of white mustard seed, celery seed, ground spice,
cayenne pepper, black pepper, cloves, mace and cinnamon.
Pour all of this in with 3 pints of vinegar and 6 or 8 onions
(run through meat chopper). Stir all together and cook 4
hours, stirring constantly. Bottle and seal with paraffine
wax. — Mrs. Jas. B. Rankin.
Boil thoroughly 1 peck of ripe tomatoes and 6 large
onions, rub through a sieve ; then to every y 2 gallon pulp add
1 quart vinegar, 2 tablespoons of salt, 3 tablespoons black
pepper, 3 tablespoons of sugar, 3 tablespoons of mustard, 1
teaspoon cloves, 1 teaspoon cayenne pepper, 1 teaspoon of
celery seed, 1 teaspoon of spice. All spices pulverized. Stir
while boiling first time very often. After adding spices,
etc., boil and skim occasionally until you think it is done. —
Mrs. Pryce T. Jones.
WILD GRAPE CATSUP.
Cook 2 quarts of ripe wild grapes in enough mild vinegar
to cover, until soft. Then add 1 cup of sugar, 1 tablespoon
of cinnamon and 1 teaspoon each of cloves and allspice and a
dash of cayenne. Cook until thick. Put away in the usual
manner.
GRAPE CATSUP.
Strain and mash grapes that are not fully ripe; put into a
kettle with just enough water to prevent scorching. Cook
until tender; mash through a sieve, leaving only skin and
seeds. Measure pulp and to every 3 pints allow 1 pound of
brown sugar, 1 cup of vinegar and a heaping teaspoon each of
cinnamon, allspice, mace, !/o teaspoon of cloves, salt and pep-
per to taste. Cook slowly until it is reduced to less than
half and very thick. Put into large-mouth bottles and seal
closely. — Mrs. W. Brooks Parham.
MISCELLANEOUS
TIMBALES.
One pint of flour, 1 egg, 1 heaping tablespoon of butter,
1 pint of sweet milk. Season with salt. Dip the timbale
mould in hot lard until well heated, then into the batter,
then back into the lard to fry. Slip them off the mould
with a knife on brown paper. — Mi's. S. P. Cooper.
SALTED ALMONDS
Put enough olive oil or Wesson oil to cover nuts into a
pan. Bring to a boil and drop nuts in and leave until they
become a little brown. Take up on brown paper and sprinkle
with salt.
SALTED NUTS.
Stir nuts into a little melted butter, sprinkle with salt, put
inside stove until a little brown.
STUFFED DATES.
One pound of dates, confectioners' sugar, y 2 pound of
English walnuts. With a sharp knife, 'Carefully slit the dates
enough to remove the stones. Cut the nut meats into strips
the size of the date stones and slip in the dates. Press, the
edges together and roll in confectioners' sugar. This is a
wholesome and delicious confection for the children.
—13
FOOD FOR THE SICK
Always prepare food for the sick in the neatest and most
careful manner. In sickness the senses are unusually acute
and far more susceptible to carelessness, negligence and mis-
takes in the preparation and serving of food than when in
health.
CORN MEAL GRUEL.
Mix 1 tablespoon corn meal, i/o teaspoon salt and 2 table-
spoons cold water. Add 1 pint boiling water, simmer slowly
1 hour. In serving bowl put 2 tablespoons cream, 1 lump
sugar, strain in gruel, stir for a moment and serve. Flour
and arrowroot gruel is made in the same way, but cooked only
10 minutes. Farina gruel is made with milk and cooked 1
hour in double boiler. Boil oatmeal gruel 1 hour and strain.
BARLEY WATER.
Wash 2 tablespoons pearl barley, scald with boiling water,
hoil 5 minutes, strain. Add 2 quarts of cold water, simmer
till reduced %. Strain, add lemon juice to taste. Good in
fevers.
WINE WHET.
Scald 1 cup milk, add 1 cup wine, cook gently till it
wheys. Strain through cheesecloth.
BEEF TEA.
Chop very fine 1 pound lean beef-round. Cover with y%
pint cold water. Stand in cold place 1 hour. Set over hot
water, stir till liquid ibegins to turn color. Strain, add
pinch salt. To re-heat, set cup in pan of hot water.
RESTORATIVE JELLY.
Put in glass jar i/o box granulated gelatine, 1 tablespoon
FOOD FOR THE SICK 195
granulated gum arabic, 2 cloves, 3 tablespoons sugar, 2
tablespoons lemon juice, 1 cup port wine. Stand in kettle
cold water, beat till all is dissolved. Strain into sballow
disb. Chill. Cut in ^-incb squares.
CHICKEN JELLY.
One young chicken, 1 gallon water, 1 tablespoon rice, salt.
Pound a nicely cleaned young chicken, bones and all, and
put it on to boil in 1 gallon water with a little salt. Tie up
a tablespoon rice and drop it in until it is soft, then take the
rice out and boil down to 1 pint. Strain the jelly from the
chicken and let cool. One tablespoon of this is as nourishing
as a plate of soup and more delicate.
BROILED RAW BEEF CAKES.
Scrape the pulp from a round beefsteak, add salt, shape
into small flat cakes, place on a buttered broiler and cook 4
minutes, turning every 10 seconds. Put tiny bits of butter
on the cakes, but not enough to make them greasy. Scraping
the meat in place of running it through a chopper separates
the nutritious part from the indigestible fiber, thus making
it easy of digestion for the invalid, as well as strengthening.
MILK TOAST.
Stale bread, buttermilk, salt. There is more than one way
to make milk toast. That's why it is sometimes very good
and sometimes different. Start by cutting the bread in slices
about 1-3 of an inch thick. Spread them in a hot oven to
brown until they are crisp all the way through. Butter the
bottom of a frying-pan, put in the milk and heat gradually
up to the boiling point. Have the toasted bread well buttered
and spread it on a platter. Sprinkle lightly with salt and
pour the hot milk over it, serving at once. Allow about a
quart of milk for 10 or a dozen slices of bread.
196 FOOD FOE THE SICK
EGGNOG.
Beat the yolk of 1 egg until very light, add 1 tablespoon of
sugar, and a speck of salt, and beat until creamy. Add very
slowly 1 tablespoon of brandy, or more, if egg still has a
raw taste. Add % cup of milk or whipped cream and last of
all the stiffly-beaten white of the egg.
ALBUMINIZED SHERRY.
Beat the white of 1 egg stiff, and beat in slowly sugar to
taste and 1 tablespoon of sherry. Serve cold.
ALBUMINIZED ORANGE OR LEMON.
Add the juice of 1 orange or 1 lemon to the unbeaten
white of 1 egg. Blend thoroughly and sweeten to taste.
Strain over cracked ice and serve.
SANDWICHES FOR INVALIDS.
Scrape raw beef, season with a little salt and pepper, and
spread between thin slices of bread. Put in oven until bread
is a little brown, and the beef is heated.
GRAPE-WHIP.
Beat the white of an egg until it foams; to it add % cup
of grape-juice, in which 5 tablespoons of sugar have been
dissolved and 1 cup of thick sweet cream. Whip and as the
froth rises take it off and drain on a sieve. Pour the un-
whipped part into a glass and pile the whipped part on top.
HINTS FOR HOUSEKEEPERS
SALAD.
One-fourth pound dressed fowl will yield 1 quart chopped
meat. 1 quart salad will serve 10 persons.
ICE CREAM.
One gallon will serve 25 persons, or 30 served in sherbet
glasses.
SOUP.
Two quarts soup will serve 8 to 10 persons.
COFFEE.
One gallon coffee makes 25 cups, or 40 after-dinner cups;
% pound coffee makes 1 gallon.
TEA.
One gallon to 40 or 50 people in after-dinner cups.
CHOCOLATE.
One gallon will serve 30 persons ; 1/2 pound makes 1
gallon.
WHIPPED CREAM.
One quart yields 25 spoonfuls.
LEMONADE OR FRUIT PUNCH.
One gallon to 30 people, served in punch glasses.
SANDWICHES.
One loaf bread will make 20 three-cornered or 10 large
sandwiches ; 1 pound butter to 3 loaves.
198 HINTS FOR HOUSEKEEPERS
CROQUETTES.
One and one-half quarts meat makes 25 croquettes; 1
quart mixture fills 15 or 20 patties; 200 to 210 olives to 1
quart (bottle.
NUTS.
One and one-half pounds salted nuts to 25 or 30 people.
CANDY.
One pound bonbons to 20 people.
THINGS YOU OUGHT TO KNOW
FIFTEEN USES OF A LEMON.
Few people realize the value of lemons, which cannot be
overestimated; in cases of fever, sore throat or torpid liver
the medicinal qualities are excellent.
1. Two or three slices of lemon in a cup of strong tea will
cure a nervous headache.
2. A teaspoonful of lemon juice in a small cup of black
coffee will relieve a bilious headache.
3. The juice of half a lemon in a cup of hot water taken
on awakening in the morning is an excellent liver corrective
and successful substitute for calomel and other alterative
drugs.
4. A dash of lemon juice in plain water makes a cleansing
tooth wash, not only removing the tartar, but sweetening the
breath.
5. A lotion of lemon-juice and rose-water will remove tan
and whiten the skin.
6. Lemon juice and olive oil is far superior to vinegar
for a salad dressing — equal parts used for blending.
7. Lemon juice and loaf sugar is good for hoarseness.
8. Outward applications of the juice allay irritation
caused by insect bites.
9. A refreshing drink is made by adding a fresh-beaten
egg to lemonade, and
10. The same mixture when frozen makes a delicious ice.
11. If when boiling sago or rice a teaspoon of lemon-juice
is added the kernels will be whiter and a delicate flavor is
imparted.
12. An old-fashioned remedy for croup, we remember, is
honey, alum and lemon juice.
13. We all know the value of salt and lemon juice for re-
moving rust stains from white ffoods.
200 THINGS YOU OUGHT TO KNOW
14. After the juice is extracted from a lemon the rind
dipped in salt cleanses brass beautifully and conveniently.
15. It also removes unsightly stains from the hands.
TO REMOVE MILDEW.
Dissolve 1 pound of sal soda and 1 5-cent box of chloride
of lime in about 1 gallon of boiling rain water. Dip the
fabric up and down in this until the mildew is removed, then
rinse in 4 or 5 waters. This will remove any kind of stain.
— Mrs. Alex. Cheek.
TO REMOVE MILDEW.
Dip the stained cloth in buttermilk and lay in the sun. —
Mrs. Geo. Baucom.
IRON RUST.
This may be removed by salt mixed with a little lemon
juice; then put in the sun. If necessary use 2 applications.
Another way it may be removed : Put the article into kero-
sene oil, allowing it to remain for some time. The rust will
then become loosened and easily come off. — Mrs. Geo. Bau-
com.
CLEANING FLUID.
For cleaning carpets, rugs, mattings, silk and woolen goods,
take 2 quarts of boiling water and dissolve 15 cents worth
of Ivory soap in it. Let it stand in a cool place for 20 min-
utes, then add sulphuric ether, y 2 ounce ; alcohol, 3 ounces ;
ammonia No. 26 F. ; 1% ounces.
FURNITURE POLISH.
Equal parts of boiled linseed oil, turpentine and vinegar
mixed.
FOR CLEANING POLISHED BRASS.
Mix 1 ounce of oxalic acid, 6 ounces of rotten-stone, all
in powder, 1 ounce of sweet oil and enough water to make a
THINGS YOU OUGHT TO KNOW 201
paste. Apply sparingly and rub dry with, flannel or chamois
skin. — Mrs. A. T. Barnes.
FOR CLEANING SILVER.
Mix y% ounce fine salt, y 2 ounce of powdered alum and
y 2 ounce of cream of tartar. Put them into a large porcelain
or stone pitcher and put in 2 quarts of water. Stir until
entirely dissolved, then put in bottles and cork closely. Pour
some of the liquid into a bowl and wash the silver. — Mrs.
A. T. Barnes.
If there is a full moon between 1st and 20th of April
there will be frost within 3 days. If moon fulls after 20th
no frost. If moon fulls between 15th and 30th of October
there will be a killing frost in 3 days of full moon. — Rev.
Elias Dodson.
MAGIC FURNITURE POLISH.
One-half pint alcohol, y 2 ounce resin, y 2 ounce gum-shel-
lac, a few drops analine brown; let stand overnight and add
% pint raw linseed oil and y 2 pint spirits turpentine; shake
well before using. Apply with cotton flannel and rub dry
with another cloth. — Dixie.
FOR A BURN.
Cover with scraped Irish potato. Renew until ceases to
pain ; or, spread mentholatum or soft linen and bind to it, or
use same for snake bite.
Beat the white of an egg until light, then mix with enough
lard to form a paste. Spread on cloth and apply.
TO REMOVE STAINS.
Yellow stains in marble basins caused by dripping water
can be removed with pulverized chalk moistened with am-
monia. Apply with tooth-brush.
202 THINGS YOU OUGHT TO KNOW
FOR COAX, CLINKERS. .
Place oyster shell in the firebox of the stove and they will
be loosened, and if one is kept in stove constantly clinkers will
not return. — Mrs. C. M. Cooper,
TO REMOVE RING STAINS MADE BY CLEANING FLUID.
The stain will disappear if the fabric is held in the steam
from kettle for few minutes. The fabric must be perfectly
dry or a serious accident may result of its closeness to the fire.
For a paste that will prevent wall paper from coming off
take a sufficient amount of buttermilk; strain and put in a
kettle. Heat and thicken with flour as for any other flour
paste. This will not soil the most delicate paper. If the
wall to be covered is crumbly brush over with the paste be-
fore putting on the paper and it will stick.
Lemon juice and salt will remove iron rust stains from
white goods.
RULE FOR COOKING VEGETABLES.
All vegetables that grow above the ground should be cooked
in fresh boiling water, to which salt has been added. All
vegetables that grow under the ground should not be salted
until they are cooked and all the water has been drained off.
Salt thrown on a coal fire when broiling steak will prevent
blazing from the dripping fat.
A new enameled or agate ware kitchen vessel should be
filled with clean water and placed over a hot fire. Just when
the water begins to boil drop into it a teaspoonful of borax
and a lemon cut in half. Let the water boil rapidly for ten
minutes, then remove the vessel and do not empty it until
quite cool. It is said that this is the best annealing process
for such wares, and that it will prevent the enameled lining
from chipping, which is the only fault that can be found in
these articles.
If new tinware is rubbed over with fresh lard thoroughly
THINGS YOU OUGHT TO KNOW 203
heated in the oven before it is used, it will never rust after-
ward, no matter how much it is put into water.
TO REMOVE INK STAIN.
Soak in sour milk. If a dark stain remains, rinse in a
weak solution of chloride of lime.
TO SEED RAISINS.
Cover with hot water and let stand 15 minutes. Then re-
move seeds.
TO SOFTEN OLD PUTTY.
A red hot iron will soften old putty so that it can easily
be removed.
TO REMOVE A GLASS STOPPER.
Heat the neck of the bottle a few seconds with a lighted
match.
TO TOUGHEN LAMP CHIMNEYS.
Place the chimney in a pot of cold water, to which some
salt has been added. Boil the water well and then cool
slowly. Glass treated thus will withstand a sudden change
of temperature.
TO CLEAN STOVEPIPE.
A piece of zinc put on live coals in the stove will clean
out the stovepipe.
TO WASH MATTING.
Wipe off with a cloth wrung from salt water. This will
prevent matting from turning yellow.
TO CLEAN GILDED FRAMES.
Gently wipe them with a fine cotton cloth dipped in sweet
oil.
204 THINGS YOU OUGHT TO KNOW
TO REMOVE GRASS STAINS.
Saturate the spot thoroughly with kerosene, then put in
the wash tub.
TO REMOVE FRUIT STAINS.
Stretch the fabric containing the stain over the mouth
of a basin and pour boiling water on the stain. If the stain
has been fixed by time, soak the article in a weak solution of
oxalic acid, or hold it over the fumes of sulphur.
Paraffine used on tops of preserve-glasses can be saved
until the next season by washing in cold water and putting
in a tin box with a tight lid.
Ivory knife handles that have become blackened may be
cleaned by rubbing them with lemon dipped in salt, after
which they should be washed in cold water, and they will be
quite white again.
KITCHEN SUGGESTIONS
Buy a small paint ibrnsh and keep it in or near the grease
used for greasing bread, cake pans, etc. Saves time and
patience.
Never peel pumpkins ; wash, cut up fine and cook, run
through a fine sieve and you will find it fine and creamy.
Do not peel apples for mince meat. Simply wash them,
cut out core and all specks, run them through the food chop-
per, and you have retained the very best part of the apple,
and no one will ever notice the peel in the meat.
Wash all knives used for peeling onions or garlic in cold
water and all odor will disappear. Also odor of onions on
the hands will disappear if you let the water from the cold
faucet run on them for a few minutes.
Turn pans in which onions have been cooked over a good
pinch of salt on a hot stove lid to remove all odor.
Before baking potatoes, peel them and rub with bacon or
butter. The outside will be a delicious brown, which can be
eaten with the rest of the potato.
When cooking lima beans, rice or anything that foams or
sputters onto the stove, drop a small lump of butter into the
stewpan, and there will be no more trouble.
Roll pastry in one direction only. Turn the crust so as
always to roll the one way.
White of egg beaten and dropped into a kettle of soup will
clear it of all impurities. Remove egg when it curdles.
Add water to omelette ; milk makes the eggs tough.
When baking pork and beans, drop in sliced carrot an
hour before ready to serve.
WHAT RAW POTATO WILL DO.
Rub a raw potato over water marks in glasses or pitchers
and the stains will disappear.
Fill the vinegar cruet with grated, raw potato, and let
206 KITCHEN SUGGESTIONS
stand a few hours, shake out, rinse with clear water and it
will be beautifully clear, all stains having disappeared.
Bind grated raw potato on a bruise or burn and instant re-
lief will be the result.
In using all canned commodities, thej are much improved
if opened several hours before being served. Remove the
contents of the can, pouring over them a little boiling water ;
then drain and expose to the air in a cool place; salmon,
shrimps and lobster if treated in this manner can hardly be
told from the fresh fish.
HOUSEWIFELY ADVICE
Place an apple in the ibread and cake boxes to keep bread
and cake moist.
Add one or two tablespoonfuls of sugar to strong turnips
when cooking.
Try rubbing tough meat with a cut lemon to make it ten-
der.
Sprinkle clothes with hot water and a whisk-broom.
Mix stove blacking with a little ammonia to prevent its
burning off.
Add a few drops of ammonia to the blue water to whiten
clothes.
Wash dish towels in cold water with plenty of soap, and
rinse in cold water every time they are used.
CLEANING SILVER.
Silver which is in general use may be kept in good condi-
tion without constant cleaning. Dissolve a tablespoonful of
powdered borax in your dishpan of hot water; add a little
soap, enough to form a lather, and put the silver into it. Let
it stand for about three hours ; then rinse the silver with
clean cold water, and rub perfectly dry.
AN ECONOMICAL HINT.
When canning or spicing fruit, save the surplus juice in
airtight jars, and when you make your home-made mince
meat, pour these juices into the mixture.
In cleaning a large article where a quantity of gasoline is
required, not a particle of the fluid need be wasted, as that
remaining may be carefully filtered and used again. Filter
paper can ibe bought at the drug store for two cents a sheet
and it will remove every particle of dirt from the gasoline.
If a small uncorked bottle of kerosene oil is placed inside
the case of a clock its daily evaporation will oil the works
and tend to keep it in better running order, thereby avoiding
a bill for cleaning and repairs.