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COMPILED FROM R5011~1-:s CUNTRIBUTED BY LA1>n~:s or CHICAGO AND
(.)THliR C1'ru~;.< AND 'l'O\VNS, ANI) PUBLISHPID FOR THE
BI~lNI~lI‘'I'I' OF
\<'ESI-E\' HOSPITAL, CHICAGO.
“ Good dict, with wisdom, best com forteth man.”— T/10)uas Yusscr.
(JHICAGO:
1-\'nus1n:|> rum.-:1: DIRE('TI’)N or
\'E.'~'l.EY lIOI\.'Pl'l'AL BAZAAR ()()M.VllT'l'EE.
1899.
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\
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COP\'mm1'r A. I). 189:».
BY \'r;.~'Ll-:\' lI0s'l>|'r.u. BAZAAR C()M.\II'l"1'EE.
('HlCA(i().
MMMMM



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N OFFERING this collection of recipes for your consider-
ation, the committee in charge of the work of compila-
tion desire to thank the many friends of Wesley Hospital
for the assistance they have rendered and the 'excellent
collection of recipes which have been furnished. On behalf of
the Bazaar Committee we also desire to express our gratitude to
the advertisers and others who have aided in the publication of
this work by contributing funds.
It is not claimed that this work exhausts the subject of
cookery, but we have aimed to touch the most important lines
by including practical and tested recipes in all the various
branches of the cullinary art. We have aimed to admit nothing
to these pages that is not both practical and excellent. The
ladies whose names are attached to recipes do not claim to have


'originated them, but have gathered them from many sources.
The ladies have tested them and can vouch for them; This
applies both to the signed and unsigned recipes. Feeling that
we can safely commend this volume to your taste and judgment,
we are
Sincerely yours,
MRs GEo'A.OoLE,Chakmam
Mas. S. C. HAUGHEY,
MRs. H. N. MUDoz,
MRs. E. A. STEARNS,
Wesley Hospital (look Book Committee.
MRs. B. F. HEAD,
Chairman Wesley Hospital Bazaar Committee-


\V//
¢=7“=;;/yn\
/4%“


/
<1 it ~ ~ sari
L "
. M €ONTENTS -H 5
IL 9 ? is
NW‘ .
_........||¢||........_.
Page
THE STAFF OF LIFE . . . . . . . . . ~ . . . . . . ~ . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 5
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Biscuit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i . . . . . . . . . . . . . . . . . . . . . . 19
Brown Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 7
Buckwheat Cakes . . . . . . . . . . . . . . . . . . . . . T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Corn Gems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Currant Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
French Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .' . . . . . . . . . . . . . . . . . 17
Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Gems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Graham Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Graham Gems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . 13
Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Oatmeal Gems . . . . . . . . . . . . . . . . . . . .~ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Pan Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 21
Pop Overs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . . . . . . . .. 14
Potato Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1'7
Rice Gems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ~ . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Salt Rising Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 6
Twist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Wafers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Waffles . . . . . . . . .- . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
FIRST ON THE BILL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 52
Bouillon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Celery Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Chicken Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 29
Codfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Consomme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Corn Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
_ Corncob Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .- . . . . . . . . . . . . . 29
Cream Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. ' 40
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Fish Croquettes. . . . . . . . . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 40
julienne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Lobster Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Mock Bisque Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30


vi CONTENTS.






Pa e
Oyster Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. g2
Pea Soup _ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 28
Potato Soup i . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 29
Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . . . .. 36
Salmon Soup . . . . . . . . . . . . . . . . . . . . . . i . . . . . . . . . . . . . . . . . . . . . . .' . . . . . . .. 31
Shredded Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .{ . . . . . . . . . . . . . . . .. 42
Smelts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
White Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 41
. SHELL FISH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 45
Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . _ . . . 51
Crabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Lobsters . l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
_ Oysters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
MEATS AND POULTRY . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . . . . . . . . . .. 54
Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .' . . . . . . . . . .' . . . . . . . . . . . . . . . . 59
Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... 66
Sauces for meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Schedule for Boiling .. 55
Schedule for Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Schedule for Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Sweetbreads . . . . . . i . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . . . . . 65
Veal . . . . . . . . . . . . . . . . . . . . . . . . . .' . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
VEGETABLES . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 74
Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Beets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Cauliflower . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..' 79
Corn . . . . . . : . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Cucumbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . . . . . . . . . . . . . . . . . '78
Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ._ . . . . . . . . . . . . . . 78
Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 .
Schedule for Cooking Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 77
Turnips . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 81
TEMPTING APPETIZERS . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 84
Catsup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Chow Chow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 101
Piccalilli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 102
Pickles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
FOOD FOR EPICURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 106
Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . 106
Salad Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 116
EGGS AND OMELETS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 125
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Omelets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128


CONTENTS. vii

- Page
VARIOUS SAVORY DISHES . . . . . . . . . . . . ..'. . . . . . . . . . . . . . . . . . . . . . .. 132
Breakfast Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 138
Cheese Fondu . . . . . . . . . . . . _ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - . . .. 134
Cheese Straws . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 13.5


. 132


Macaroons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 133
Noodles and Dumplings . . . . r . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 139
Salted Almonds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . 137
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . .' . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
Welsh Rarebit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 139
THE POPULAR SVVEETMEATS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 142
Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 142
Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 190
Doughnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199
Filling for Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . . . . . .. 203
Ginger Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 147
Icing for Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202
FRUITS. JELLIES AND PRESERVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 208
Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 208
Jellies . . . . . . . . _ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . . . . . . . . . . . . .. 211
Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 213
DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 217
Creams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 227
Mince Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 266
Pies . . . . . . . . . . . . 217
Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 236
Pudding Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 264
TOOTHSOME DELICACIES . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . .. 271
Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 271
Lemon Bisque . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . . . . . . . . .. 276
Sherbets . . . . . . . . . . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 273
CANDIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 279
Caramels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 281
Fudges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 279
Marshmallows . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 280
Tafiy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 282
BEVERAGES... . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . . . . . . . . . . . . . . . . . . .. 284
THE SCRAP BAG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 287
For the Sick . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ~, . . . . . . . . . . . . . . . . . . . .. 291
Household and Other Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 287
ADVERTISEMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . ..293~3l8-





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“ Here is bread which strengthens men’s hearts and therefore is called the 'Stuff of Life.’ ”
£F“L_¢ii¢?|€"n
BREADS, ROLLS, MUFFINS, ETC.
¥39§§§i§§§’=&
White Bread.
Three Loaves.
About three quarts flour, sifted; two cakes compressed
yeast, two teaspoonfuls salt, one tablespoonlul lard, one
tablespoonful sugar. Boil potatoes till soft in one quart water,
strain through ricer or sieve into a large bowl or pan. Be sure
there is still one quart of liquid. \7Vhile it is hot add the lard
and sugar. When sufficiently cooled not to scald add yeast
softened with cold water. Set in a warm (not hot) place to rise.
\Vhen light, in about two hours. add sufficient flour to make a
stiff dough. Knead well and fast, being careful not to allow
the dough to became cold. When k li9.Cl8d into a smooth, firm
dough, place again in a warm place, pr.otected from draughts.
Allow to rise until light and springy under the touch, or about
two more hours. Mold into loaves and put in buttered tins.
When these loaves are light, in about th rty or forty minutes,
bake in oven heated to about four hu idred degrees to begin
with, and cooled to three hundred degrees after the bread begins
to brown. MRs. W. B. PARKES.


6 NEW CENTURY COOK BOOK.

Washington Bread.
Take three eggs, beat very light, a half cup of sugar, a little
salt, half cup lard and butter mixed, one and a half pints milk,
add enough flour to make a very soft dough, use four heaping
teaspoons of baking powder sifted in flour, roll out into cakes
about the size of a breakfast plate and an inch and a half thick,
then bake; when done split open in the middle and butter while
hot. ' MRs. WATSoN.
Bread.
For five or six loaves, one pint of good yeast, two or three
small potatoes, one cup of sugar, one tablespoon of salt. At
night boil the potatoes until soft, drain off the water, put this
water with the potatoes mashed fine, add enough luke warm
water to make two quarts, put in sugar and salt, mix this all
thoroughly with the pint of yeast, then save out a pint for the
next baking,keeping it in a cool place; in the morning stir into it
sifted flour until it is thick enough to knead, if in a hurry put it
in pans and bake when light, or let it rise first then make it into
loaves. MRs. ]. W. NICHOLSoN.
Salt Rising Bread—( Fine).
At night, let a teacup of fresh milk come to a boil, stir in a small
teacup of corn meal, while hot, with a little salt, and set away until
morning, where it will not get too cold. Then take one pint
warm water, put in a teaspoonful of salt and about the same of
sugar, stir in enough flour to make a thick batter and add the
mush set the night before. Set the vessel in a pan of warm
water and keep warm until it rises. Sift the flour well, mix the
risen yeast in, and add as much warm water or sweet milk and
water as will make two or three loaves of bread. Put in bread
pan or crock and set in a warm place to rise again. Then knead
well and put in the baking pans and let rise till ready to bake.
No lard is required except to grease the top of loaves well before
putting in to bake, to prevent the crust from being hard.
“ GRANDMA” DUGAN.
Twist.
Make when you set bread. One quart flour, one tablespoon
sugar, one tablespoon butter, one egg, one small teacup yeast,
salt to taste. Mix thoroughly with lukewarm water. When it


l\l'EW CENTURY COOK Book. 7

rises knead and set again. Knead again. Break into twelve
pieces, mold about ten inches long, twist together, pinching the
ends together. Rub with melted butter before baking.
Mns. ANNIE WILLIAMs.
Entire Wheat Bread.
One-half yeast cake set in sponge. Dissolve two-thirds cup
of dark brown sugar in a quart bowl of warm water. Add salt
and enough flour to make rather a stiff batter. Fill bread pans
one-half full. Set to raise quickly. Bake in moderately hot
oven one hour.
MRs. ]. B. GASCOIGNE.
Boston Brown Bread
Three-fourths cup Indian meal, same of flour, one scant
cup sour milk, one-third cup molasses, one-halt teaspoon soda
dissolved in little water,pinch of salt, steam one and one-half
hours. Put on over cold water, but keep boiling after it once
boils. Brown in oven. Cook in pound baking powder cans
well greased. M. \V.
Boston Brown Bread, with Raisins.
One cup New Orleans molasses, three cups sour milk, two
cups rye flour, two cups graham flour, one cup cornmeal, one-
quarter teaspoon ginger. one saltspoon each of cloves, cinnamon,
and salt, two even teaspoonfuls soda dissolved in a little warm
water. Mix thoroughly, then stir in the mixture one teacup
seeded raisins well floured. Grease cans well, and halt fill with
the mixture. Steam steadily for three hours, then place in the
oven five minutes. MRs. L. C. PITNER.
Brown Bread.
Three-fourths cup molasses, one-half cup sugar, two cups
of sour milk or cream, one teaspoonful soda. Stir well together
and add one pound or one quart of graham flour, a pinch
of salt. Put in well-buttered tin pans, and bake one hour in
moderate oven. Excellent. MRs. ]. W. NICHOLSoN.
Boston Brown Bread.
One cup sour milk, one cup molasses, one-half cup corn
meal, moistened with water, three cups graham flour, one tea-
spoon salt and one teaspoon soda.
MRs. P. G. BURNs.


'8 NEW CENTURY C0oK Book.

Boston Brown Bread.
One cup sour milk, one cup sweet milk, two cups graham,
one cup corn meal, one cup flour, one teaspoon soda, one cup
molasses. Steam three hours, bake thirty minutes.
MRs. WILBUR.
Brown Bread.
Three and one-half cups graham flour, two cups corn meal,
three cups sour milk, one-half cup molasses, one and one-half
teaspoon soda. Steam two and one-half hours, then put in
oven for fifteen minutes.
Boston Brown Bread.
One quart of corn meal and one quart of rye or graham
flour, put through sieve together. Add one quart sour milk,
one teaspoonful of salt, two even teaspoonfuls of soda, dissolve
salt and soda in one-half cup of water, one teacup of molasses.
Steam three or four hours, longer the better.
Boston Brown Bread.
Three cups of sour milk, one cup of molasses, one and one
half cups of Indian meal, one and one half cups of flour, two
teaspoonfuls saleratus, dissolved in milk. Salt to taste. Mix all
together, then steam four hours, and put in oven and brown
fifteen minutes.
Mas. WATsoN.
Boston Brown Bread.
Two cups Indian meal, two cups rye or graham flour, one-
half cup molasses, one-half cup yeast, one teaspoon salt, one
teaspoon saleratus. Mix with warm water, not too stiff. Let
rise and steam three hours.
Brown Bread.
One and one-half cups corn meal, one and one-half cups
white flour, two cups sour milk, one cup of molasses, one tea-
spoon soda, little salt. Steam hour and half. Empty baking
powder cans may be used, filling two-thirds full, cover closely,
set in pot of boiling water. boiling hard for one hour.
MRs. H. L. RANKIN.


NEW CENTURY COOK BOOK. 9

Brown Bread.
One cup rye meal, one cup corn meal, one cup flour, tea-
spoon salt, two-thirds cup molasses, one teaspoon soda. Mix
to the consistency of a thick batter with sour milk. Steam four
hours. ' MRs. W. C. BOWLER.
Brown Bread.
Two cups of corn meal, one and one-half cups graham flour,
one-half cup of white flour, one pint sour milk, one cup of
molasses, one teaspoon soda, one-half teaspoon salt, steam
three hours. MRs. B. E. ARNTZEN.
Brown Bread.
Scant half cup sugar, scant half cup New Orleans molasses,
one teaspoon salt; beat together. Add three cups of boiling
water and small teaspoon of baking soda. When cool add one
cake of yeast and three cups graham flour and one of white.
Let rise three hours. Add -more white flour so as to make into
loaves. Let rise one hour and bake one hour. Do not knead.
Will make two large loaves. _ MABEL VAN ARsDALE.
Brown Bread.
One pint corn meal, two pints white flour, one cup Orleans
molasses, two cups sweet milk,’ one teaspoonful salt, one tea-
spoonful baking soda. Steam two hours and bake one hour.
MRs. O. B. ]ENNINGs.
Brown Bread.
Two cups corn meal, scalded by placing in a_pan and pour-
ing just enough boiling water over it, stirring constantly with a
spoon, to merely wet it, but not enough to make it into a batter;
two cups rye flour, or coarse wheat flour; two cups sour milk;
two cups sweet milk; one half cup molasses; two spoons soda;
a little salt. Steam three hours and bake one-half hour.
MRs. N. C. T.
Steamed Brown Bread.
One cup flour, one cup rye meal, one cup corn meal, one-
half cup molasses, one and one-half cups sour milk, one egg, a
bit of salt, one teaspoonful. soda. Steam for three hours, then
set the pan in the oven for ten or twenty minutes.
MRs. MILHEMING.


10 NEW CENTURY COOK BOOK.

Steamed Brown Bread.
_ Three cups buttermilk, one cup molasses, one cup corn
meal, four cups graham flour (sifted after measuring), two even
teaspoonsful soda, one teaspoonful salt. Mix together and put in
four one-pound baking powder cans, steam two and one-half
hours, bake one-half hour. Excellent.
M. C. CLARK.
Brown Bread.
Three cups of graham flour, three-fourths cup of molasses,
one full cup of sour milk, one small teaspoonful soda, one-
half cup of seeded raisins. ELLEN E. HUBBARD.
Brown Bread.
Four cups hot water, in which dissolve one heaping tea-
spoon soda, one and one-half cups molasses, two tablespoons
shortening, mix to a stiff batter with graham flour; steam three
hours or bake one and one-half hours.
Mas. RUTH MCELWAIN.
Steamed Brown Bread.
Stir well together, three cups of cornmeal, two cups rye-
meal, one cup flour, one cup molasses, one-half teaspoon of soda,
a little salt, and enough milk and water to mix rather thin, about
four cups. Pour into a pudding mould and boil four hours. A
lard bucket is very good to boil it in.
MRs. H. O. BATEs.
Corn Bread.
Into one pint of white corn meal stir an even teaspoonful of
salt, one pint of sour milk, one egg, one tablespoonful lard,
one-half teaspoonful soda and one teaspoonful baking powder.
Pour into a well greased pan and bake in fairly hot oven half an
hour or more. MRs. G. M. D.
Corn Bread with Rice-.—(Fine).
One and one-half pints white corn meal, one cup cooked rice
(little more won't hurt), two eggs, milk enough to make batter
not too thin, a good tablespoonful of lard. After meal is sifted,
put in a good even teaspoonful of salt and pour in one-half
pint or little more of boiling water and stir well, scalding part
of the meal_. Put in part of the milk to cool the mixture, add


NEW CENTURY COOK Book. 11

the rice; stir and mash all up well. Beat the eggs and stir in
and add enough more milk to make batter not quite as thin as
for griddle cakes. Put t-he lard in your baking pan and warm
it, greasing the pan thoroughly; then stir the surplus lard into
the batter. If sour milk is used add one-half teaspoonful soda,
dissolved in little hot water, and one teaspoonful baking powder
and stir well. If sweet milk, leave out the soda and put two
good teaspoonfuls yeast powder. Pour in your pan and bake
immediately in a good oven at least half an hour.
MRs. G. M; DUGAN.
Corn Bread.
Two eggs, one -pint of sour milk, one pint corn meal, one
tablespoon melted butter, one tablespoon soda, a little salt and
bake in a quick oven. MRs. B. E. ARNTZEN.
Corn Bread.
One cup buttermilk, with one-half teaspoonful of soda
added; one egg well beaten, piece of butter the size of a hick-
ory-nut, melted, one cup of corn meal, one-third of a cup of
flour, teaspoonful of sugar, a pinch of salt. A choice recipe.
MRs. IoHN F. PERsHING.
Corn Bread.
Two eggs, two tablespoons sugar, two cups sweet milk,
three teaspoons baking powder, one and one-half cups corn meal,
One and one-half cups wheat flour, pinch of salt.
MRs. H. E. FORD.
Corn Bread.
One pint corn meal, one pint flour, two eggs,two tablespoons
brown sugar, two teaspoons of cream of tartar, one teaspoon of
soda, butter size of egg. Mix with milk to thin batter. Bake
either in loaf or small pans.
Corn Bread.
One and one-half cups of fresh meal, one and one-half cups
of flour, one teaspoonful salt, one even teaspoonful soda, one-
third cup of sugar. Mix well while dry, to which add two well-
beaten eggs, two teaspoonfuls of melted butter, and mix with
enough sour milk for athick batter. Pour it into a well-greased
bread-pan and bake for twenty minutes in a well-heated oven.
MARY E. WORK,'HillSbOrO, Ohio.


12 _ NEW CENTURY COOK BOOK.
Graham Bread.
Three and one-half pounds flour, one yeast cake, one ounce
sugar, one ounce butter, one ounce salt, one cup molasses. Mix
sponge same as for white bread. When light, knead, taking care
not to get too much flour in. When kneading use one-half cup
butter for shortening. This quantity makes four and a half
loaves. ~ MRs. C. A. WILSoN.
Graham Bread.
Beat three eggs real light, add one cup of sugar, one pint of
water, three and one-half cups of graham flour, one-half tea-
spoonful of salt. Mix well and bake one hour. .
MRs. I. N. DANFORTH.
Graham Bread.
One quart water, two cups brown sugar, one and one-half
tablespoons salt. one cup lard, one cake yeast, equal parts gra-
ham and white flour. Make sponge at six o’clock in the even-
ing; knead before going to bed. Put in a warm place to rise.
In the morning knead just enough to put into loaves for baking.
Make loaves two inches thick. Let it rise in pans. Bake in a
slow oven forty-five minutes. MRs. A. A. KING.
Currant Bread.
Bread dough equal to one loaf, add two teacups dried cur-
rants, one teacup raisins, two tablespoons butter, two tea-
spoons cinnamon, one teaspoon nutmeg, one cup sugar. Work
well into dough. Let raise and bake.
MRs. A. W. HARLAN.
Currant Bread.
Take enough dough for one loaf from the white bread.
Add one-half cup of shortening (lard and butter), two-thirds
cup of currants, one-half cup of sugar. The secret of gum’
bread is to mix the shortening and the sugar thoroughly into the
dough and add the currants last, then let it rise again and bake
in a moderate oven. MRs. ]OHN WORTHY.
Graham Gems.
One cup sour milk, one-quarter cup molasses, one-half tea-
spoon soda. Mix with graham flour.


NEW CENTURY Cook Book. . 13
Graham Gems.
One pint of sweet milk, two teaspoons of baking powder,
one teaspoon salt, one tablespoon sugar, piece of butter size of
a walnut melted, graham flour enough to make a thick batter.
one egg. Bake in hot oven for thirty minutes.
Graham Gems.
One cup milk, one-third cup sugar, one egg, one tablespoon
butter, one-half cup flour, one cup graham flour, one-quarter
spoon salt, two teaspoons baking powder. MRs. REEvEs.
Graham Gems.
One pint sour milk, one egg, one tablespoon sugar, one tea-
spoon soda, good fresh graham flour enough to make a stiff
batter. To be baked in a quick oven. MRs. STEvENsoN.
Graham Gems.
Two cups of graham flour, one cup of wheat flour, one
tablespoon sugar, one egg, well beaten, two teaspoons baking
powder, a little salt, and enough sweet milk to make batter
same as for cake. MRs. B. E. ARNTZEN.
Graham Gems.
One egg, one half cup sugar beaten together, add one cup
sour milk, one teaspoon soda, one heaping cup graham flour,
one tablespoon melted butter, and a little salt; bake in gem
pans. MRs. MATT W. PINKERToN.
Graham Gems.
One pint sour milk, one teaspoonful soda, one of sugar, a
little salt, one teaspoonful butter and sufficient graham flour to
make a stiff batter; bake in gem pans, in a quick oven.
Flour or Graham Gems.
One and one-half pint flour (or graham flour), three tea-
spoonfuls baking powder, one egg, lard the size of an egg, one-
half cup of sugar, stir well, add one pint cold water; bake in
gem pans in very hot oven. MRs. HARDY.
Corn Gems.
One-half cup of sugar, one tablespoon of butter, rub
together; one-half teaspoon of salt, one egg, one and one-half


14 NEW CENTURY COOK BOOK.

cups milk, two-thirds cup of yellow corn meal. Sift one and
one-half teaspoons Dr. Price's baking powder in flour enough to
have batter drop from spoon. Twenty minutes in a hot oven.
MRs. W. H. HAMMoND.
Rice Gems.
One cup of warm boiled rice, one-half teaspoonful of salt,
yolks of two eggs well beaten, one tablespoonful of melted
butter, add alternately one cup of sweet milk with one and one-
half cups of flour. Then cut and fold in the whites of two eggs
well beaten and dry. Bake in hot, well greased gem pans from
twenty to thirty minutes. MRs. D. D. THOMPSoN.
Oatmeal Gems.
Two cups of Quaker oats, one cup graham flour, one-half
teaspoon salt, one-half teaspoon soda, two tablespoons sugar,
two cups sour milk. Bake half hour in hot gem pans.
MRs. THOMAS G. ROBERTs.
Gems.
Half cup of milk, half cup water, one egg, two table-
spoons butter, one tablespoon sugar, one teaspoonful Dr. Price’s
baking powder; add flour enough to make a batter.
MRs. DR. PAUL.
Corn Gems.
One and one-half cups of sour milk, one-half cup of
molasses, one cup flour, one and two-thirds cups of meal, one
teaspoon soda, two teaspoons butter, salt.
Graham Breakfast Cakes.
One and one-half cups of sour milk, one teaspoon salt, one
teaspoon soda, shortening size of an egg, one-half cup sugar,
two cups graham flour, one cup white flour, one egg.
MRs. TREGAY.
Pop-overs.
Two eggs beaten about six strokes, add two cups of milk or
one of milk and one of water. Then two cups of flour, a little
salt. Bake in well buttered gem pans in a quick oven, No
baking powder. MRs. W. A.=LOWELL.


NEW CENTURY Cook Book. 15

Pop-Overs.
One cup milk, two eggs, one cup flour--scant. Beat eggs
very light, add the milk and flour, whipping all the time. Bake
for about half hour in hot oven. MRs. ALLEN.
Egg Muffins.
One quart of flour, three eggs beaten separately, three cups
sweet milk, one teaspoon salt, one tablespoon sugar, one large
tablespoon lard or butter, two heaping teaspoons of baking
powder. Sift together flour, sugar, salt and baking powder, rub
in lard or butter cold, then add beaten eggs and milk, mix
quickly stiffer than for griddle cakes. Bake fifteen or twenty
minutes. 'MRs. A. P. CAMP.
Mufl-ins.
One-half cup sugar, butter one-half size of egg, cream
together. One egg, six tablespoons of milk, one teaspoon (heap-
ing) baking powder. Flour for soft batter, from a cup to cup
and one-half. MRs. A. E. HULL.
Breakfast Mufiins.
Two eggs, three tablespoons sugar, two of butter, one-half
cup milk, two cups flour, two teaspoons baking powder, heat
the muffin pan to a sissing heat before putting the batter in, bake
quickly. Mrs. N. C. F.
Muffins.
One egg, one cup milk, two cups flour (graham or corn),
two teaspoons baking powder, two greatspoons melted butter,
salt to taste._ Bake in hot oven in gem pans.
MRs. M. E. CADY.
Muffins.
One-half cup sugar, one cup milk, two eggs, two table-
spoons butter, two teaspoons baking powder, flour enough to
make a stiff batter. ' MRs. ]. M. LATIMER.
Muffins.
Three cups of flour, three teaspoonfuls baking powder, one
eeg, three tablespoonfuls melted butter, salt to taste. Mix
with mil_k, beat well and bake quickly.


-16 NEW CENTURY Cook Book.
Muffins.
One cup sweet milk, one teaspoonful sugar, one of butter,
one of baking powder, one egg, flour to make it about as thick
as cake. OAKLAND CHURCH.
Aunt Chloe's Mufiins. ~
One even quart of sifted flour, one quart of buttermilk, two
tablespoonfuls of Indian meal, one teaspoonful of soda and one
of salt sifted three times with the meal and flour, two well- beaten
eggs, one even tablespoonful of sugar. Beat the eggs, mix with
the sugar, then with the milk; add the flour sifted with soda and
. salt, beat hard one minute and bake at once in muffin rings or
on a hot griddle.
Mufi-ins.
One cup flour, one teaspoonful baking powder, two table-
spoonfuls sugar, pinch salt, three-fourths cup milk, two eggs.
MRs. ]. H. ]oHNsoN.
Waffies.
One pint sour milk, one tablespoon melted butter, two eggs,
one pint flour, one teaspoon soda. Beat very light.
MRs. B. E. ARNTZEN.
'Waffles.
Three eggs, one quart sweet milk, one-half cup melted but-
ter, two teaspoonfuls baking powder, flour to make batter that
will pour. Separate the eggs and add the beaten whites the last
thing. MRs. B. F. SHEETS, Oregon, Ill.
Waffies.
To one pint of sweet milk add two teaspoons of baking
powder, the yolks of two eggs, thoroughly beaten, a little salt.
one teaspoonful of melted butter, enough sifted flour to make
batter of ordinary thickness, and last the whites of the eggs.
whipped very light. Fill buttered waffle irons and bake quickly.
ALICE DYSON.
Rice Waffles.
Two cups of milk, one cup of cold boiled rice, three eggs, one
scant tablespoonful of lard, one of sugar, one even teaspoonful of
salt, one cup of prepared flour-a scant one. Melt the lard and beat
into the rice, adding the whipped eggs when you have a smooth


NEW CENTURY Cook Book. 17

paste; next the sugar, the salt, the milk; lastly the sifted flour.
See that the waffle irons are perfectly clean and dry, then grease
well with fat salt pork before baking.
French Rolls.
One pint of milk, scalded; put into it, while hot, one-half
cup of sugar and one tablespoonful of butter; when the milk is
cool, add a little salt and half a cup of yeast or one cake of com-
pressed yeast; stir in flour enough to make a stiff sponge, and
when light mix as for bread. Let it rise until light; punch it
down with the hand and let it rise again, and repeat this process
two or three times. Cut out with a tumbler; brush the sur-
face of each one with melted butter, and fold over. Let the
rolls rise in the tins, bake, and while warm brush the surface
with melted butter to make the crust tender. Very fine.
MRs. G. H. HAGANS.
Spirit Rolls.
Four large potatoes, boiled and mashed through a colan-
der; one quart of flour and three ounces of butter, three eggs
beaten light, one cup of yeast, one teaspoon of salt, one tea-
spoon of white sugar. Sift flour into bowl; mash potatoes while
hot into it. Work them in with the butter until quite smooth;
add eggs, salt, sugar and yeast. Knead well, and setto rise at
twelve o’clockin summer and eleven o’clock in winter. An hour
before tea, turn it out on the board; do not knead, but roll
lightly an inch thick; cut in round cakes, let it stand awhile,
and bake until brown. MRs. CocHRAN.
Potato Rolls.
A quart of flour, four eggs, a tablespoonful of lard, half a
yeast cake dissolved in warm water, a heaping cupful of pota-
toes mashed soft and beaten light with half a cupful of warm
milk, a cupful of lukewarm milk, a teaspoonful of salt, a tea-
spoonful of sugar. Beat the eggs light, sift the salt with the
flour, melt the lard, and mix with the sugar in the potato. Make
a hole in the middle of the flour, pour in the milk, the mashed
potato, the yeast, the eggs; knead well, and set to rise over
night. Early in the morning knead again, make into rolls, and
set close together in a pan for an hour’s rising. Bake in asteady
oven. Send' to table hot, and break, not cut, apart.


18 New CENTURY Cook Book.
Milk Rolls.
Use two cupfuls of scalded milk, three tablespoonfuls butter,
two tablespoonfuls sugar, one and one-half teaspoonfuls salt,
one cake yeast dissolved in luke warm water. Add the butter,
sugar and salt to the milk, then add yeast and three cupfuls of
flour. Beat thoroughly and let rise until light, then add enough
flour to knead, let it rise again, then roll out a third of an inch
in thickness, shape with biscuit cutter, place one inch apart in
buttered pan, cover and let rise. Bake in hot oven twelve to
fifteen minutes. MRs. CHETISTER.
Egg Rolls.
Two teacups of sweet milk, two eggs, a little salt, three and
one-half scant cups flour sifted. Bake in hot gem pans.
Rolls.
Half cup each of butter and lard, three cups sweet milk,
scalded, one-half cup sugar, one-half teaspoon salt, one yeast
cake, enough flour to make a good batter; beat well; set to
raise; when light stir in flour and knead well; set again to raise,
then make into small biscuits and let spread out; bake in quick
oven. ~ MRs. E. T. MELLIN.
_French Rolls.
Two teaspoonfuls sugar, butter size of egg, one egg, one
cup warm milk, one-half yeast cake, flour enough to make stiff,
like bread-dough; after kneading let rise over night; in morn-
ing make into rolls. MRs. E. BURLING. -
Spanish Buns.
One pint flour, one pint sugar, one cup butter, one cup
sweet milk, four eggs, one tablespoonful cream tartar, one-half
tablespoonful soda, cloves and cinnamon to suit taste. Bake in
flat pan. Frost on top and cut in squares.
OAKLAND CHURCH.
Buns.
One quart flour, set same as for bread; next morning add
three eggs, one cup sugar, one-half cup butter and lard. Bake
in moderate oven. MRs. VAN SToNI:.


NEW CENTURY Cook Book. 19

Bun Loaf.
One quart of sifted flour, three eggs, one tablespoonful of
butter, rubbed light with two of powdered sugar, half a yeast
cake dissolved in a large cupful of lukewarm water, a cupful of
currants, washed, dried and picked over, half teaspoonful of salt,
quarter teaspoonful of soda; mix all the ingredients together in
a soft dough, except the currants; if stiff, add a little warm
water; when you have an elastic mass on the board, set to rise
until very light; knead again; mold into a loaf when you have
worked in the currants dredged with dry flour, and le_ave to rise
for an hour; bake in a steady oven, covering with paper as it
rises. Eat fresh, but not warm.
Rusk.
One pint of sweet milk, hot, one-half cup of butter, two-
thirds cup of granulated sugar. Pour the milk on the sugar and
butter and stir until dissolved; one yeast cake; add sifted flour
enough to make a stiff dough; let it rise until light, then add
one well-beaten egg. Make up into biscuit; let them rise and
bake.
Potato Biscuit.
Two cups of mashed potatoes, one-half cup of yeast, let
raise, then add one cup of lard, one-half cup of sugar, four eggs,
mix and raise. Make into biscuits, raise and bake.
MRs. I. ]. HANMER.
Mashed Potato Biscuits.
Three potatoes mashed, one cup warm milk, two eggs
beaten separately, one large tablespoonful lard, one tablespoon
sugar, one teaspoon butter, one teaspoon salt, one small cake
yeast, flour enough to knead soft. Set at eleven o'clock, roll
out at four o'clock and cut with biscuit cutter. Let stand until
light and bake. (Warm for dinner.)
MAR\' E. LLEWELLYN.
Maryland Biscuit.
One quart of sifted flour, one teacup of lard, one teaspoon-
ful of salt, mix with water enough to make a soft dough; pick the
dough until it snaps, when it will be light; pinch off pieces the
size of a large walnut,mould with your hands into round biscuits,
stick with a fork and bake. MRs. I. N. DANFORTH.


20 NEW CENTURY Cook Book

Egg Biscuit.
One pint milk and one-half cup sugar, three-fourths cup of
butter, a pinch of soda, scalded together, add one teaspoonful
of salt, two-cent cake of yeast, three eggs, set over night for
noon, or morning for night dinner. MRs. NICHOLSoN.
Cream Biscuit.
To one quart of flour take two teaspoonfuls of baking pow-
der, a little salt, and one pint of'sweet cream.
Buttermilk Biscuit.
One quart of flour, one teaspoonful of soda sifted three
times with the flour and a teaspoonful of salt, one pint of really
sour buttermilk, one tablespoonful of melted butter. Sift flour,
soda and salt into a bowl, stir buttermilk, and butter together,
and pour into a hole in the flour. Mix quickly and with as lit-
tle handling as possible. Be careful on this point, also, not to
get the dough too stiff. Have your oven ready and hot. As
soon as the biscuits are cut out put them in and bake. They
are excellent if mixed—as the successful painter did his colors
—“ with brains.” A heavy hand and heavy wits can result in
nothing but sodden solidity.
Graham Biscuits.
Two cups sifted graham flour, one cup white flour, one
cup sugar, two teaspoons baking powder. sifted in white flour,
two tablespoons lard; mix with milk or water soft.
MRs. WATSoN.
Graham Wafers.
Two cups sugar, scant cup butter, place in oven to crispen,
one teaspoon soda, two cups sweet milk; add graham flour to
stiffen; roll thin. MRs. -A. O. MCLAIN.
Jumbled Biscuits.
_ Two and one-half cups flour, two teaspoons baking powder,
one tablespoon butter, a little salt. Mix well, then add milk
enough to make a thin batter; bake in tins.
LIZZIE C. ]oHNsoN.


NEW CENTURY Cook Book. 21

Corn Fritters.
One dozen ears of corn grated, one cup of sweet milk, two
eggs, four tablespoons of butter, a little salt, two teaspoons of
baking powder, add flour enough to make a batter stiff as griddle
cakes. MRs. C. H. THAYER.
Veal Croquettes.
One half cup of milk, one egg, one tablespoon of flour, boil
until thickened and season with salt and pepper, chop one small
onion, add one tablespoon of chopped parsley, mix all with one
cup of chopped veal or other cold meat, set away until cool,then
mold into form, roll first into cracker crumbs,then roll in beaten
egg and then in cracker crumbs again and fry a nice brown.
MRs. C. H. THAYER.
Corn Fritters.
One-half dozen ears of corn, one egg, one tablespoon cream,
a little flour and salt; beat very light and fry.
MRs. B. E. ARNTZEN.
Fritters.
One egg, one cup milk, two cups flour, two teaspoons bak-
ing powder, a pinch of salt. MRs. ]. M. LATIMER.
Cone Cake.
One quart corn meal, one pint wheat flour, one cup of
sugar, half cup of butter, three eggs anda little salt, one table-
spoonful baking powder. Sift flour, meal and baking powder
together thoroughly and add milk to make a rather thin batter.
Corn Cakes.
_ Three even cuptuls of white Indian meal, two cups of sour or
buttermilk, one heaping teaspoonful of lard, one tablespoonful of
sugar, two tablespoonfuls of flour, one teaspoonful of soda,
three eggs well beaten, cup of boiling water. Sift meal, flour,
salt, and soda together three times into a bowl; mix sugar and
lard in the boiling water, add the milk; make a hole in the meal
and flour and pour this in, stirring down quickly. Now add the
beaten eggs and whip upward—hard—until you have a smooth, .
light batter. Bake in greased patepans at once. Eat hot.


.22 NEW CENTURY Cook Book.
Johnny Cake.
One egg, half cup sugar, one cup sweet milk, one cup corn
meal, one cup flour, two tablespoons melted butter, one heaping
teaspoon baking powder. Hot oven; bake twenty minutes.
Johnny Cake.
One quart meal, one teacup flour, one tablespoon lard,
three eggs, three tablespoons baking powder, a little salt and
sugar. Make batter with milk. MRs. STEvENsoN.
Cracker Griddle Cakes.
One tablespoon melted butter, one quart milk, one or two
eggs,_one teaspoonful baking powder, one teaspoonful salt, two
cups cracker crumbs,'good handful of flour. V\_/ork cracker and
milk smooth, stir in butter, eggs, salt, lastly enough flour to
bind mixture. - MRs. ISAAC G. LOMBARD.
Batter Cakes.
Beat three eggs separately, to the yolks add one teaspoon-
ful salt, and one tablespoonful sugar, three cups of milk. Sift
flour sufficient for a thin batter with two heaping teaspoonfuls
baking powder. Add flour. Lastly add whites of eggs beaten
to a stiff froth. Bake on hot griddle and serve immediately.
Batter Cakes.
One quart of flour, one egg, one teaspoon of salt, three tea-
spoons of baking powder, mix with cold water into a batter, and
just before baking add two large tablespoons of melted butter.
Excellent.
New Jersey Buckwheat Cakes.
One quart buttermilk, one quart buckwheat flour (unpre-
pared New York buckwheat flour), large pinch salt, one yeast
cake. Beat all together very thoroughly for several minutes
and let rise over night in a warm place. When ready to bake
add one small teaspoonful of baking soda in enough boiling water
to thin batter for baking. Plan to leave at' least a cup of batter
for a starter the next night, and do so for a week, without using
another yeast cake. Use an old-fashioned griddle and a piece
of salt pork for a greaser, and they will not fail. Be careful
about keeping batter jar clean and sweet. Let them freeze
during the day. It makes them more tender.
MRs. U. H. STRUBLE.


NEW CENTURY Cook Book.
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SOU PS
Tomato Soup.
One can of tomatoes, one pint of water, two peppercorns,
one-half bay leaf, four cloves and bit of mace, one tablespoon
chopped onion, one-half teaspoon celery salt or teaspoon of seed.
Cook until soft enough to strain. Add two teaspoons sugar, one
teaspoon salt, one-quarter teaspoon soda, two tablespoons but-
.ter. Thicken with three tablespoons of flour.
MRs. ]. A. SANFORD.
Tomato Soup.
One quart can of tomatoes, two heaping tablespoonfuls of
flour, one of butter, one teaspoonful of salt, one teaspoonful of
sugar and one pint of hot water. Let tomatoes and water come
to a boil. Rub flour, butter and a tablespoonful of tomato
together, stir into boiling mixture, add seasoning, and boil all
together fifteen minutes. Rub through a sieve and serve with
toasted bread. -~ This bread should first be cut into thin slices,
should be buttered, cut into little squares, place in a pan, butter
side up, and brown in a quick oven.


26 NEW CENTURY Cook BOOK.

Tomato Soup.
One quart cooked tomatoes, strain through sieve, boil and
add one tablespoonful flour, one half teaspoonful pepper, one
teaspoonful salt, one tablespoonful butter, one half teaspoonful
soda. When ready to serve add two rolled crackers and one
quart hot milk.
Tomato Soup, No. 2.
To one quart cooked tomatoes, strained, add one and one-
half quarts beef stock, one teaspoonful salt, one-third teaspoon-
ful ground cloves, one-half teaspoonful mace, one tablespoonful
flour, two rolled Uneeda crackers.
Cream Tomato Soup.
To one can of tomatoes add one-half pint water, strain
through wire sieve; after boiling ten minutes add teaspoonful
soda, salt to taste and butter size of walnut, one pint milk.
Boil ten minutes longer and serve. MRs. W. H. BUSH.
Tomato Soup.
Two quarts of tomatoes, peeled and sliced, three pints of
broth—veal or chicken is best—one tablespoonful minced pars-
ley and the same quantity of minced onion, one tablespoonful
of sugar, pepper and saltto taste, browned flour for thickening,
tablespoonful of butter, fried bread dice. Stew the tomatoes
in the broth until they are broken all to pieces, add herbs and
onion, stew twenty minutes, rub through a collander, season,
thicken with a tablespoonful of browned flour rubbed in one of
butter, boil two minutes and pour upon the fried bread in the
tureen.
Tomato Cream Soup.
Strain one can of tomatoes through a cheese cloth, place on
fire, and when hot add one teaspoonful soda. When it ceases
to ferment add one quart milk, butter, salt and pepper to taste.
Tomato Soup.
One quart can tomatoes, one pint hot water, one table-
spoonful sugar, one teaspoonful salt, four cloves, four peppercorns
or one saltspoonful white pepper, one tablespoonful butter, one
tablespoonful chopped onion, one tablespoonful chopped parsley,


NEW CENTURY Cook Book. 27
one tablespoonful cornstarch. Put the tomatoes, water, sugar,
salt, cloves and peppercorns on to boil in a porcelain stewpan.
Put the butter in a small saucepan and when it bubbles put in
the onion and parsley. Fry five minutes, being careful not to
burn it. Add the cornstarch and when well mixed stir it into
the tomato. Let it simmer ten minutes; add more salt and
pepper, if needed. Strain and serve with plain boiled rice or
toasted crackers. MRs. N. ]. LUDINGToN.
Cream Tomato Soup.
Slowly cook two-thirds can of tomatoes. Strain and then
heat over, letting it come to boiling point. Add one-half tea-
spoonful soda. Heat one quart milk, pour into the tomatoes.
Add two tablespoonfuls flour. Season to taste.
MRs. GEo. H. SIDWELL.
Cream Celery Soup.
Clean and cut four heads celery, one small onion. Boil in
quart of water, strain and squeeze liquor off. One quart milk
heated, melt two tablespoonfuls butter, and blend two small
tablespoonfuls flour with it, and cook together, stirring about
five minutes. Add milk and butter and strain into celery.
Season, let all boil up once. MRs. A. W. HARLAN.
Celery Cream Soup.
Boil a cupful of rice in three pints of milk until it will pass
through a sieve. Grate the white part of two heads of celery
(three if small) on a bread grater, add this to the rice milk after
straining, put to it a pint of strong white stock. Allow to boil
until celery is tender. Season with salt and cayenne pepper and
serve.
If cream is obtainable substitute one pint for same quantity
of milk. MRs. D. SAUER.
Beef Soup With Vegetables.
Take beef or veal bone, put in one gallon cold water, boil
five hours; add salt and pepper; skim as is necessary, strain, set
in a cool place over night. Skim next day. Chop piece of
cabbage, two medium sized potatoes, one small carrot, one tur-
nip and one onion all together, add one tablespoonful rice, one
can tomatoes strained. Put all in a vessel, boil till soft, serve
hot. MRs. W. H. BUsn.


28 NEW CENTURY Cook Book.

Vegetable Soup.
Three pounds of coarse beef minced, three quarts of cold
water, two carrots, two turnips, one onion, mixed, three stalks
of celery, can of tomatoes, quarter of a cabbage, one root salsi-
fy, twotablespoonfuls of chopped parsley, pepper and salt, a
teaspoonful of sugar. Put beef and water together and bring
slowly to a boil. Simmer gently for four hours. Pepper and
salt and set away, meat and liquid together, until next day.
Take off the fat and strain out the meat. Pare and cut turnips,
carrots, celery and salsify into dice of uniform size. Shred the
cabbage, mince the onion. Put all into a pot, cover with boil-
ing salted water, drop in a bit of soda no larger than a lima
bean, and cook gently twenty minutes. Drain well and turn
the vegetables into the soup stock. Rub the tomatoes through
a colander and add them with the parsley. Cook half an hour,
keeping the contents of the pot at a slow, steady boil all the
time; put in the sugar and pour into the tureen.
Green Pea Soup.
Two quarts of liquor, in which corned beef or mutton has
been boiled; two quarts of green peas, bunch of sweet herbs.
including a shallot, or young onion; one even tablespoonful of
prepared flour rubbed with one of butter; pepper to taste; dice
of fried bread; boil, skim and strain the liquor, and return to
the fire with the pea-pods. Cook them twenty minutes, strain
them out. and put in peas and onion. Cook until the peas are
soft and broken; rub all through a colander back into the pot; stir
in the floured butter, season, boil two minutes and pour upon
the fried bread in the tureen. The advantage of using flour in
this recipe is to prevent the separation of the pea pulp and the
liquor.
Dried Split Pea Soup.
One gallon of water, one quart of soaked split peas, half a
pound of salt pork, one pound of beef. Put over the fire, season-
ing with salt and pepper, celery salt, salpicant, curry powder,
marjoram, or savory; let it boil slowly for two hours, or until
the quantity of liquor does not exceed two quarts. Pour into a
colander and press the peas through with a spoon. Fry two or
three slices of stale bread in butter till brown, scatter in the soup
~ in the tureen.


NEW CENTURY Cook Book. 29
Potato Soup.
Slice three or four good-sized potatoes, and put on in at least
a quart of boiling water, with little salt, and cook about half an
hour; mash well, add as much milk and a good tablespoonful of
butter and sprinkle of pepper. Beat one or two eggs well, and
put in the tureen with a tablespoonful of chopped parsley. Pour
in the soup, stirring so that the eggs will not curdle, and serve.
This is a very delicate soup, well suited for an invalid or a con-
valescent. MRs. G. M. DUGAN.
Potato Soup.
For six persons, take three large potatoes, pare and cut
into dice; boil until thoroughly done in just enough water to
cover, salt to taste, add three cups of milk or cream, one table-
spoon of butter, one-fourth teaspoon white pepper, brown, two
tablespoons of flour; mix with enough cold milk to make a paste,
and then stir into the soup just as it reaches the boiling point.
Potato Soup.
Eight potatoes, one quart water, one quart milk, two small
onions, boil with potatoes, salt and pepper to taste, one egg,
one-half tablespoonful butter; mash potatoes when hot and pour
on them boiling milk and water in which potatoes have been
boiled; put on fire till boiling; beat the egg in the tureen, strain
the boiling mixture and pour over egg, stirring constantly.
MRs. R. M. HITCHCOCK.
Chicken Broth.
The water chicken was boiled in, set away in a cool place,
makes a good broth. The next day skim off all the fat; take
the bones of the chicken, put into the soup pot with the broth,
one onion cut very fine, one carrot, one turnip, a small bunch
of parsley, a little salt and pepper; let it boil two hours, take
out bones and add one-half cup of rice or vermicelli, let it boil
one hour. .
Corncob Soup.—( Fine.)
Cut the corn off ten or twelve good sized ears nice sugar
corn; do not cut too close. Put the cobs on to boil with enough
water to cover well, put on lid and boil an hour; set pot back
on stove and lift out the cobs in a flat pan to cool a little, then
Scrape them_ well, returning the scrapings to the water in which


30 NEW CENTURY COOK'. Book.

cobs were boiled—of which there should be almost, if not quite,
a quart; add as much sweet milk, one-half cup butter, pepper
and salt, and let come to a boil; add a pint of broken crackers;
set back on stove again to steep two or three minutes, well cov-
ered, then pour out and serve. If made carefully will be as
good as oyster soup, and tastes very much like it.
MRs. G120. M. DUGAN.
Cream of Corn Soup.
Have one quart of veal or beef stock. Add to this one can
of corn, strain and press the corn through a sieve and add it to
the stock. Season well with salt and pepper, and replace on
the fire. Add one cup of rich cream. Beat all with a beater
and make it light, if not thick enough thicken with a spoonful of
flour. _ MRs. HIGHLEY.
Corn Soup.
One can corn, one quart boiling water, one quart milk,
three tablespoons butter rolled in one tablespoon of flour, two
eggs, pepper and salt. Drain the corn and chop fine, put in
double boiler, pour on it the boiling water and cook steadily one
hour. Rub through a colander, to remove husks, return to the
fire and season~, boil gently three minutes then stir in the butter
and flour mixed. Have ready the boiling milk, mix with the
beaten egg and pour into soup. Simmer one minute, stirring all
the time, take off the fire and add one tablespoon of tomato
catsup, serve immediately. MRs. R. M. HITCHCOCK.
Mock Bisque Soup.
A quart can of tomatoes, three pints milk; a large table-
spoon flour, butter the size of an egg, pepper and salt to taste,
small teaspoonsoda. Put the tomato over to stew and the
milk in double boiler to boil, reserving half a cupful to mix with
the flour. Stir the milk and flour into the boiling milk and cook '
ten minutes. To the tomato add the soda, stir well and rub
through a strainer, add the butter, salt and pepper to the milk,
then add the strained tomato.
Mock Bisque Soup.
Stew one-half can of tomatoes until soft enough to strain.
Put two quarts of milk in double boiler. Measure one-third cup
of butter and rub it together with one third cup of flour and add


NEW CENTURY Cook Book. 81

to boiling milk. Let it cook ten minutes in double boiler, then
add one teaspoonful of salt, one-half saltspoonful of pepper and
put in the tomato juice just before serving.
MRs. D. D. THOMPSoN.
Salmon Soup.
One-half can salmon, one quart milk, one tablespoon flour,
salt and pepper to taste. Melt butter, add salt, pepper, flour
and salmon chopped very fine; then add milk. Let all come to
a boil. Serve hot with toasted soda crackers. This will make
soup for six people. MRs. N. H. ToWNE.
Lobster Chowder. l
Meat of one fine lobster, picked out from shell and cut into
bits, one quart of milk, six Boston crackers, split and buttered,
one even teaspoonful of salt, one scant quarter teaspoonful of
cayenne pepper, two teaspoonfuls of butter rolled in one of pre-
pared flour; a pinch of soda in the milk. Scald the milk and
stir in seasoning, butter and flour; cook one minute; add the
lobster and simmer five minutes. Line a tureen with the
toasted and buttered crackers, dipping each quickly in boiling
water before putting it in place, and pour in thechowder.
Send around sliced lemon with it.
Stock for Soup.
Five pounds of beef and bones, two pounds of veal (shin
bone), one chicken (take an old fowl rather than a young one,
as it gives more taste), two carrots, one-half turnip, one onion,
some celery, from three to four quarts of water, salt to taste,
but be careful not to use too much. Boil about five hours.
Julienne.
Two to three quarts of stock, one carrot, half a turnip,
one-tenth of a cabbage, half a leek. Slice your vegetables into
julienne, that is to say, into fine strips about one and a half
inches long; put them in a saucepan with some butter and a tea-
spoonful of sugar; let cook awhile. Pour your stock over and
allow to cook for one and one-half hours.
Consomme.
One chicken, two pounds veal (shin bone or hock), one car-_
rot, one onion, some celery, from three to four quarts of stock,


32 NEW CENTURY Cook Book.

Cut to pieces the chicken and the veal, let them cook in some
butter until a light brown, then put in a kettle with the neces-
sary amount of stock. Allow to cook slowly for two hours,
skimming from time to time. Take the floating grease off and
pass through a napkin.
Bouillon.
, Six pounds of beef and bone. Cut up the meat and break
the bones; add two quarts of cold water and simmer slowly five
hours. Strain through a fine sieve; removing every particle of
fat. Season only with pepper and salt.
Almond Bouillon.
One-quarter pound almonds, blanched and chopped fine.
One hard boiled egg chopped. One grated nutmeg. Place
milk on stove, add almonds, when seasoned add egg, salt, pep-
per and flour enough to thicken like cream. A little whipped
cream added just before serving is excellent in any cream soup.
MRs. C. H. BRAND.
Cream of Oyster.
Put a piece of butter size ofan egg, on the fire to melt, add
about one-half a cup of flour, stirring in smoothly, then a quart
\of milk; put in one-half pint of oysters and a few sticks of celery.
After seasoned well, strain; add salt and pepper. A little chopped
parsley is also very nice. _ MRs. C. H. BRAND.
Cheese Soup.
Two tablespoons butter, one tablespoon flour, rub together.
One quart water, six medium onions, Boil slowly. Two table-
spoons extract of beef. Strain and pour over a small table-
spoon of grated cheese. MRs. E. C. SPINNEY.
Mutton Broth.
One pound neck mutton, one-half pound barley, one large
carrot, one small turnip, one small cabbage, two large onions,
a little parsley, three and one half quarts water, salt and pepper.
MRs. SHIRRAN.
Brown Soup.
After boiling soup bone, strain and add a can of tomatoes,
then strain and put on stove again, brown flour enough to
thicken like cream, then add lemon cut in thin slices, add one


NEW CENTURY Cook Book. 33

teaspoon each of cloves, cinnamon and allspice. ]ust before
taking up soup add hard yolk of egg, for each person, chop
whites fine and put in tureen. MRs. A. BoNNELL.
Corn Chowder.
One-half pound breakfast bacon sliced, one can corn, six
medium sized potatoes sliced thin, one dozen oyster crackers.
Put bacon in kettle and try it out; remove the meat and add
alternate layers of corn and potatoes, dredging each layer with
flour and seasoning with salt and pepper; cover well with water,
and boil three-quarters of an hour, when near done add one pint
of milk; add crackers when ready to serve.
MRs. MATT W. PINkERToN.
Chicken Gumbo (a New Orleans recipe.)
Put one-half cup butter in soup kettle with small table-
spoonful of flour and a good sized onion—or two small ones
sliced—stir until the butter browns, being careful not to scorch,
add one-half gallon water and two medium sized potatoes cut
thin, a slice of lean ham about four inches square chopped fine,
two-thirds cupful beef chopped, a frying sized chicken cut up, a
pint or pint and a half of okra sliced, about a pint of tomatoes
skinned and sliced and a good sized ear of corn cut from cob
(but drop the cob in for awhile), put salt, pepper—both black
and cayenne. Let boil briskly for awhile, then cook slowly for
two or three hours, stirring often. It will be somewhat thick and
possibly very dark, depends upon the variety of okra used.
Pour into tureen and send to table with a dish of plain boiled
rice. Put a spoonful on each soup plate when serving. Some
like a cupful of crab meat or a few oysters added, or crawfish.
Instead of the young chicken the remains of a cold fowl may be
be used, or a half pound of lean veal; cooked beef may be used
instead of the raw; if stock is used instead of water, the corn
may be left out. Be sure to stir often. MRs. G. M. DUGAN.
Chicken Cream Soup.
Two quarts broth, one pint sweet cream, two tablespoons
butter, two tablespoons cornstarch, one small onion, two eggs
beaten light. Cut and mix together the onion, butter and corn-
starch. Cook a few minutes and then put it in the soup. After-
wards pour soup over the beaten egg. i _
MRS. N. J. LUDINGToN.


34 NEW CENTURY Cook Book.
Ox Tail Soup.
Two ox-tails, two slices ham, one ounce butter, two carrots,
two turnips, three onions, one leek, one head of celery, one
bunch savory herbs, pepper, tablespoonful salt, two tablespoon-
fuls of tomato catsup, three quarts of water. Cut up the tails,
separating them at the joints; wash them and put in stew pan
with the butter and cook. Cut the vegetables in slices and add
with the herbs. Put in one-half pint of water and stir over fire
until juices are drawn. Fill up stew pan with the water and
when boiling add salt. Skim well and simmer gently for four
hours or until tails are tender. Take them out, skim and strain
the soup, thicken with flour and flavor with catsup. Put back
~ the tails, simmer for five minutes and serve. M. W.
Fish Chowder.
Potatoes cut in squares and boiled. Onions fried in bacon
grease or bacon cut with them and browned, also add tomatoes
with onions. Sliced lemon, spices, salt, pepper and sage. Put
sliced fish in with potatoes. Let boil and add onions, etc.
MISS LoRA EIosoN.
Chicken Soup.
Take the bones of a roast chicken, the neck, giblets, etc.;
cover with a quart or more of cold water and place on the stove
where it will simmer until the meat falls from the bones. An
hour before dinner peel and slice a small onion, a couple of
sticks of celery, wash a tablespoonful of rice, strain the chicken
broth over them, season and stir occasionally to prevent rice
from sticking. Let it cook slowly and skim off all the fat, if
any. MRs. N. DECKER.
Pea Soup.
Drain the water from a can of peas, or take a small cup of
dried peas. Dried peas should be soaked over night. Cook
peas rapidly until very tender. While cooking mash with a fork
or potato-masher. When soft press through a vegetable-masher
or sieve, heat again, season with one tablespoon of butter, dash
of pepper and salt. Add two cups of rich milk or cream to a
quart of the peas. Break in a few crackers. Beef stock may be
used in place of milk.


NEW CENTURY Cook Book. 35
Variety Soup.
Stock: Take bones of cold ineat or fresh soup bones,
cover with cold water and boil four hours, or until water is about
half boiled away; strain, set away over night to cool (should
jelly when cold). Take grease from top. For variety soup
take three pints of stock, six potatoes, two onions, one carrot,
one stick of celery, one-half pint of milk, one-half teaspoon of
mixed mustard, one teaspoon of sugar, salt and pepper. Boil
vegetables brown in the frying pan. Put all ingredients but
milk in' pot and boil one hour; strain, press vegetables through
strainer; add milk; boil ten minutes. One-half teaspoon of
lemon juice of vinegar just before serving.
Veal or Mutton Broth.
Take a scrag-end of mutton (two pounds), put in a sauce-
pan with two quarts of cold water and an ounce of pearl barley
or rice. When it comes to a boil, skim it well, then add half a
teaspoonful of salt. Let it boil until half reduced, then strain it
and take off all the fat and it is ready for use. This isiexcellent
for an invalid. If vegetables are liked in this broth, take one
turnip, one carrot and one onion, cut them in shreds and boil
them in the broth half an hour. In that case the barley may be
served with the vegetables in the broth.
FISH.
Schedule for Baking Fish.
Whitefish, bluefish, bass, haddock, shad, red snapper and
mullet, stuffed, require about fifteen minute for each pound, and
frequent basting.
A fish of three or four pounds opened flat in the pan, from
which the backbone has been removed, requires fifteen or twenty
minutes in a very hot oven.
Schedule for Broiling Fish.
For small fish the fire should be hot and clear; for large
ones more moderate, as the outside must not be scorched before
the inside is cooked.
The fish should be well dried and dredged with flour or
brushed over with butter to keep it from sticking, and the broiler


36 ~ NEW CENTURY Cook Book.
should be heated and rubbed with suet or salt pork before the
fish is placed in it.
The broiler should be turned every ten seconds, and if the
fish shows signs of scorching the cooking may be finished
in the oven by laying the broiler on a pan as large as itself
and placing it in the oven.
Time for Broiling.
Shad, Trout, Cod, Etc.,—Fifteen to twenty-five minutes,
Any small fish—Five to ten minutes, according to size.
Schedule for Boiling Fish.
Allow to every two quarts of water one tablespoonful of
vinegar and one teaspoonful of salt, and always have the fish
entirely covered with water.
The water must neither be cold nor boiling when the fish is
first put in, but very warm. If cold it draws out the flavor; if
boiling it gives the fish a ragged appearance.
Fasten the fish, if a whole one, to the strainer in an upright
position, never remove the head or tail from any whole fish,
lower it gently into the kettle of warm water, bring it quickly to
the boiling point and then place it back or on the side of the
stove, where it will simmer gently until done.
Count the time for boiling from the moment water begins
to bubble.
Time for Boiling, per pound.
Salmon—Ten mimutes.
Halibut—Fifteen minutes.
Bluefish—Ten minutes.
Bass—Ten minutes.
Haddock—Six minutes._
Codfish—Six minutes.
Small Fish—Six minutes.
Lobster—Twenty to thirty minutes.
Salmon in Mould.
One can good salmon, pour oil off top and take out all
bones. Rub salmon with spoon until smooth. Add two table-
spoons melted butter, half cup bread crumbs, three well beaten
eggs, pepper, salt, and a dash of cayenne pepper. Put in but-
tered dish and steam one hour. Put on platter and pour over


NEW CENTURY Cook Book. 37

it a sauce made of one cup milk, one tablespoon corn starch,
wet with cold milk and oil from salmon. Boil until thick, add
one well beaten egg, and pour over loaf and serve.
MRs. ]. R. BRIGHT.
Salmon Loaf.
One can salmon, one cup bread crumbs, one teaspoonful
butter, melted; one half cup milk, two eggs, a pinch of salt,
pepper and mace. Form into round loaf and steam one hour.
GRAvY FOR SAME.—Liquor from the salmon, one cup milk,
one egg, thicken with flour. The gravy may or may not be
used. MRs. RUTH McELwAIN.
Salmon Balls.
One can salmon, three eggs, four soda crackers. Roll
crackers very fine, beat eggs and add to salmon. Thoroughly
mix cracker crumbs and salmon. Make into balls and fry in
butter. MRs. ]. P. BRADLEY.
Salmon Loaf.
One two-pound can salmon, four eggs, well beaten, four
tablespoonfuls melted butter, one-half cup grated bread crumbs;
season with salt, cayenne pepper and minced parsley to taste;
put in buttered baking dish and steam one hour.
SAUcE FOR SALMoN LoAF.—One cup of milk, heated to
boiling; stir in one tablespoon cornstarch, dissolved in a little
cold milk. Take the liquor from the salmon, add one table-
spoonful butter, three teaspoonfuls of tomato catsup, cayenne
pepper and salt to taste, one egg; stir the mixture with the
milk and cook until it thickens. When the loaf is cold pour the
dressing over it and serve. LILLIAN M. CEssNA.
Salmon Loaf.
Pick carefully the skin and bones from one can of salmon,
add four tablespoonfuls soft butter, four eggs, beaten well, one-
half cup .bread crumbs, pepper, salt and one tablespoonful
minced parsley. Pack in buttered mould and steam one hour.
MRs. WALLAcE BLAKE.
Salmon Loaf.
One can of salmon, four eggs, beaten light, one tablespoon
melted butter, but not hot; one-half cup fine bread crumbs;
3


38 NEW CENTURY Cook Book.
season with pepper, salt and parsley. Chop the fish fine, with
the butter in, until smooth; beat the bread crumbs with the
eggs and season before working together. Put in a buttered dish
and steam one hour.
SAUcE.—One cup hot milk, one tablespoon cornstarch or
flour, the liquor from the salmon, one tablespoon of butter, one
raw egg, one tablespoon tomato catsup, pinch of red pepper.
Put the egg in carefully at last and boil one minute.
MRs. G. 'H. HAoANs.
Baked Salmon.
One can salmon, well broken up. Put in baking dish with
alternate layers of bread crumbs and butter, one and one-half
cups of milk poured over all, three eggs thoroughly whipped
placed on top. Bake in brisk oven one hour.
MRs. PIERCE.
Salmon Mould.
One cup of salmon rubbed fine, half cup of bread crubms.
yelks of four eggs, two tablespoonfuls of butter, melt the but-
ter and 'mix with the salmon, add the other ingredients, season
with pepper and salt. Put in a mould and steam one hour.
SAUcE.—One cup of milk, when hot add one teaspoon of
corn starch dissolved in a little cold milk. Boil one minute,
add one egg well beaten and the oil from the can of salmon.
ADA B. PORTER.
Salmon Loaf.
One can of salmon, four hard boiled eggs chopped fine,
one raw egg, one-half cup of butter, one-half cup milk; salt
and pepper to taste; eight soda crackers rolled fine, a little
nutmeg or curry powder; mix all together, and form into a loaf;
bake a delicate brown. MRs. ]. ]. WAc.oNER.
Baked Can Salmon.
One cup milk, one egg, one tablespoon flour; cook until it
thickens, then add teaspoonful Worcester sauce. Pour this
over one can salmon sprinkled with cracker crumbs and bake
half hour. Serve hot. C. W. C.
Flaked Salmon.
Take a can of salmon, drain through a colander, then pick
with a fork until well shredded; put on to scald a pint and a half


NEW CENTURY Cook Book. 39
of milk, rub a tablespoonful of butter and two of flour together,
when the milk comes toa boiladd the thickening, some chopped
parsley and a very small piece of onion chopped fine; have some
stale bread dried in the oven, roll and sift; then put a layer of
salmon in baking dish, over that a part of the milk dressing,
then bread crumbs until the dish is filled; finish off with bread
crumbs, and bake a delicate brown. ELIZABETH B. CLARKE.
Jellied Salmon.
One can of salmon, six lemons, butter the size of an egg,
salt and pepper to taste, one-fourth box of gelatine; soak the
gelatine. Put butter, salt and pepper and juice of four lemons
in saucepan; let it come to a boil; add the salmon, picked into
small pieces, and boil again. Line a mold, bottom and sides,
with the other two lemons, cut thin. Pour in the mixture and
allow to set. When ready to use, turn out and garnish with
slices of lemon. MRs. H. B. GooDIN.
Codfish Balls.
One pint of finely-chopped cooked fish, six potatoes (cooked),
one egg, one tablespoonful of butter, two tablespoonfuls of
cream or four of milk. Mash the potatoes with the fish, then
add butter, milk and egg. and beat light and smooth; make into
balls and fry in lard enough to cover them. The lard must be
very hot, and the balls will then cook in three minutes.
MRs. W. GEo. PATTISoN.
Codfish Balls.
Wash one cup of salt fish, pick into half-inch pieces and
free from bones. Pare four or five potatoes; cut them into quar-
ters, and measure one pint; put them with the fish into a stew-.
pan; cover with boiling water and let them cook until the pota-
toes are soft. Drain off all water and add one teaspoonful of
butter, one-fourth saltspoonful of pepper. Mash and beat very
light, and while warm add one egg, well beaten, and more salt,
if needed; shape, and fry one minute in smoking-hot fat.
MRs. D. D. THoMI>soN.
Fish Timbales.
One gill of milk, one cup bread crumbs, one-half pound
chopped fresh fish, whites of four eggs, little salt and cayenne
pepper.


40 NEW CENTURY Cook Book.
ii.
SAUCE—Or18 tablespoon butter, one tablespoon of flour;
heat; one cup sweet milk.
To eat with boiled potatoes.
Escalloped Codfish, with Cheese.
Soak a pound of salted codfish six hours in tepid water,
then boil it; when cold, pick into flakes with a fork and season
with pepper. Heat a cup of milk to a boil, stir into it a table-
spoonful of butter rolled in two of prepared flour; mix with the
picked fish and pour into a bake dish. Strew grated cheese
thickly on top and bake in a quick oven to a delicate brown. It
is yet nicer if you add a raw egg to the mixture before cooking it.
Codfish Balls.
To three cups of boiled codfish minced fine, add four cups
mashed potatoes, two eggs well beaten, and a little melted but-
ter; mix thoroughly; drop from a large spoon into hot fat and
fry as you would doughnuts. MR5. P. G. BURNs.
Stewed Codfish.
White sauce should be made first, by mixing a tablespoon-
ful of butter, an equal quantity of flour and a cup of milk. To
this compound is added a well beaten egg and two cups of cod-
fish. Cook a few moments only. MRs. P. G. BURNs.
Fish Croquettes.
Take about two pounds of white fish and boil it until done,
then pick it in small pieces. Put a large piece of butter in the
pan and melt, and stir in some flour, a little grated onion, a
little salt, pepper and cayenne, and four tablespoons of cream;
then stir in milk until it is the right thickness, and let it cook
good, then stir in the fish and set it away to cool; when cool
shape and dip in egg and cracker crumbs and fry in hot lard.
Mas. D. NATUsoN.
Cream Fish.
For five pounds of fish. Boil fish and pick into small
'pieces when cold; boil one pint of milk, thicken with one table-
spoonful of flour mixed in a little cold milk, one tablespoonful
of butter added to the milk; when cold add two eggs beaten
light, one pint of fine bread crumbs, one teacup grated cheese;
grease a dish, put layer of fish, layer of bread crumbs, moist-


NEW CENTURY Cook Book. 41
ened with thickened milk, layer of cheese; continue until you
have a nice mound; serve on small dishes with sliced lemon
and crackers. Salmon may be used in place of boiled fish also.
MISS LoRA EIDsoN, Galveston, Texas.
Baked Fish with Dressing and Cream Sauce.
Clean well, sprinkle with salt and pepper, put in a pan,
make a dressing same as for chicken, put on top of the fish and
bake till tender in a little water, make the sauce and pour over
when ready for table, pint of cream, tablespoon of butter, little
salt, little flour to thicken it, boil three minutes and pour over
fish, MRs. ]. E. BURToN.
Fried Smelts.
Dry the fish by rubbing a little flour over them, dip them
in eggs and fine bread crumbs and fry in plenty of very hot fat.
Drain on a piece of white paper and serve with thin bread and
butter and cut lemon. The smelts should be dry and crisp and
a nice golden brown. MRs. S. F. MoRRIs.
Turbot Fish.
Take one pound can of salmon, shred and pick out the bones
and skin, spread a layer in a buttered baking dish, then a thin
layer of the prepared dressing alternately till all is used.
Sprinkle bread crumbs over the top and bake one-half hour.
For the dressing take one pint of milk, thicken with two
tablespoons of flour and add two tablespoons of butter. When
cool add two well beaten eggs, salt and pepper.
MARY FIELD BoYLE.
Turbot.
Take a white fish, steam until done, take out all bones
and sprinkle well with salt and pepper.
SAUcE. —Take a quart of milk, one-quarter pound of flour,
one bunch of parsley, one summer savory, one slice of onion.
Put all over the fire and stir until it thickens to a cream and
then strain through a sieve. Then take two eggs and one-half
pound butter and return to the fire until the egg is cooked. Put
into a baking dish first a layer of fish and then one of the sauce
and so on until the dish is filled. Spread bread crumbs over
top and bake half an hour. MRs. IsAAc G. LOMBARD.


42 NEw CENTURY Cook Book.

Shredded Fish.
One large white fish steamed the day before, pick the meat
from the bones very carefully. Make a dressing of milk, thick-
ened with flour, a lump of butter, salt and pepper with minced
parsley stirred in. Mix this with the fish, until it is nice and
creamy. Put this in cups and cover tops of cups with bread
crumbs with a little butter on top of each. Set cups in a pan
with a little water in the pan and put them in the oven to brown.
MRs. RAcHEL DEvoRE.
Cold Boiled Fish a La Vinaigrette.
Take the skin and bones out and place in the centre of a
dish, have two cold hard boiled eggs cut fine, sprinkle the fish with
this and garnish with small lettuce leaves, water cresses or cold
boiled potatoes and beets, cut in slices, with here and there a
sprig of parsley. Serve the Vinaigrette sauce in a separate dish,
garnish and pour a spoonful of the sauce over each dish as you
serve it; a nice dish for tea or lunch in summer, and takes the
place of a salad.
Turbot a La Creme.
Boil five pounds of Whitefish, take out all bones and shred
the fish very fine. Have one quart of milk, one onion and a
piece of parsley come to a boil, then stir in a cup of flour and
milk and the yolks of two eggs, season with half white pepper,
a little thyme, salt to taste. Butter a pan, put in a layer of
sauce and then a layer of fish and so on, finish with sauce over
it. Sprinkle with cracker crumbs and a light grating of cheese.
Bake in a moderate oven one hour. MRs. D. WATTERsoN.
Fish Turbot.
Use Whitefish, about three pounds; steam three-quarters of
an hour, then place aside to cool; when cold, pick meat from
bones and skin. Make a sauce by boiling one and one-half
pints milk, four tablespoonfuls flour and satne of butter, rub to
a cream, add salt, pepper and yolks of three eggs, well beaten.
Stir while cooking, Butter a dish, put a layer of sauce on bot-
tom, then a layer of fish and so on until dish is full, on top put
cracker crumbs and butter. Bake for one-half hour in quick
oven. MRs. D. Y. MCMULLEN.


NEW CENTURY Cook Book._
43

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Oyster Patties.
Line patty-tins with rich puff paste, dry oysters and season
with salt and pepper, place three or four in each tin according to.
size, and add a little butter, wet the edges of the crust and
cover, pinching the edges tightly together. Bake about twenty
minutes in a hot oven. MRs. ]. E. MILLMAN.
French Scolloped Oysters.
Throw the oysters into boiling water, and let them bubble
up, not boil hard; when the edges cool remove from liquor, roll
them in butter with chopped parsley, fine crumbs, salt, pepper
and lemon juice added. Have some shells handy, arrange the
oysters in them, add sufiicient of the liquor to nearly cover,
place the shells on a gridiron, and the moment the liquor bub-
bles up at the sides take them up and serve at once. Eat from
the shells. MRs. GEo. E. SPENcER.
Fricasseed Oysters.
Take a quart of oysters, drain off the water, put into a
frying pan a piece of butter as large as an egg; when hot put in
the oysters. As soon as they begin to cook mix a teaspoonful
of flour with another piece of butter, let it cook a moment, then
add one egg beaten with a teaspoonful of milk, cook a moment
more and pour over toasted bread. MRs. FARRAR.


46 NE CENTURY Cook Book.
Steamed Oysters’.
Take six or more, as required, oysters in the shell, place
them deep, shell down, in a steamer, and steam them five or
ten minutes, until shell opens; have ready a hot plate with some
fresh butter and seasoning; drop oysters in plate, and serve hot.
MRs. A. ]. HAMBLIN.
Oysters a la Poulette.
Melt a tablespoon of butter in a saucepan; to this add one
tablespoon of flour. Stir smooth; add one cup of cream, one
cup of chicken broth. Put into a bowl the well-beaten yolks of
two eggs. Pour the cream mixture onto eggs, stirring gently.
When mixed, pour back into saucepan. Add salt and pepper
to taste-mushrooms if you like, a handful of chopped parsley.
Cook oysters in their own liquor till they curl; drain them, place
on hot platter, and pour the sauce over them; the sauce should
be creamy and smooth. Garnish with points of toast.
MRs. R. M. HITCI-ICOCK.
Oyster Omelet.
One dozen large oysters chopped small, one-half teaspoon-
ful salt sprinkled on them, then let them stand in their own
liquor half an hour: beat six eggs, yolks and whites separately,
the former to a smooth paste, the latter to astiff froth; add to
the yolks a tablespoon of rich sweet cream, pepper and salt to
taste; then stir in whites. Put two tablespoons butter in a hot
frying pan; when it begins to fry, pour in your egg mixture, and
add the oysters quickly; do not stir but with a broad-bladed
knife lift, as the eggs set, the omelet from the bottom of the
pan, to prevent scorching in five minutes it will be done.
Place in a hot dish, bottom upward over the omelet, and turn
the pan over with the brown side uppermost upon the dish.
Serve at once. MRs. ]oNEs.
Maccaroni with Oysters.
Cook for twenty minutes or run until tender one quarter of
apound of maccaroni in salted boiling water; place one-half in
buttered dish, then put in one pint of oysters dried, rolled in
seasoned crumbs and then in grated cheese, cover with the
remainder of the maccaroni; pour over an egg beaten with a cup
of thin cream and a saltspoon of salt; sprinkle lightly with
grated cheese and bake until richly browned.


NEw CENTURY Cook Book. 47

Oyster Croquettes.
One pint chopped oysters, one pint cold_chopped meat
(veal best), beat one egg, enough cracker dust to make adhere
well form in cones or balls, dip in egg and cracker dust, fry in hot
lard (plenty of it), salt and pepper to taste.
MRs. C. B. DYsoN.
Fricasseed Oysters.
Boil one cup butter, then put in one quart oysters and let
them come to a boil. Take oysters out of the hot mixture.
Add to butter, one cup milk thickened with one teaspoon flour,
then put oysters back and add three eggs beaten. Have a dish
of toast ready to spread them over, salt and pepper to taste.
MRs. R. M. HITcHcocK.
Corn Oysters.
Take eight or ten ears of corn--with the milk in, run a
sharp knife lengthwise of rows and with the back of the knife
press downward and squeeze the inside of the grains out. To
this add two beaten eggs, two tablespoonful of flour, one-half
cup milk or cream, salt and pepper and a tablespoonful of but-
ter. Mix thoroughly and drop in small tablespoonful into
skillet with at least one-half inch of lard (hot). If the mixture
is too thin the cakes will spread out and make ragged-edged
cakes—add little more flour, it depends entirely on amount of
corn.
Minced Oysters.
Cut fine and strain one quart oysters, two tablespoons but-
ter, three eggs, juice half lemon, small piece onion, a little
grated nutmeg, salt and pepper. Put on stove to heat. Fill
shells, cover with bread crumbs and brown in oven.
MRs. A. W. HARLAN.
Deviled Oysters.
Chop twenty-five oysters fine. Add one-half cup cracker
crumbs, one tablespoon melted butter, one cup cream, salt and
pepper. Butter oyster shells, or fancy baking dishes, and fill
with mixture. Bake twenty minutes.’
MRs. R. M. HITcHcocK.


48 NEW CENTURY Cook Book.

Fried Oysters.
Select large oysters. Roll in cracker crumbs, then in
beaten eggs, then again in cracker crumbs. Fry quickly in hot
fat, in a wire basket, until a light brown.
MRs. ]onN F. PERsHING.
Maryland Fried Oysters.
Take the oysters and put them to drain. Have your
crackers finely rolled. Season with salt and pepper, then take
and beat two eggs light and run the oysters through the egg;
then put the oyster from the egg to the cracker dust, stir them
around; take about three oysters at a time in the palm of your
left hand, and with the right hand pat them in shape of an
oyster, then put more very fine cracker dust on it and pat
again. Have ready a skillet of hot lard, put your oysters, in
fry quickly to a nice brown. Serve very hot. You will find
this receipt a fine one. MRs. L. W. MURPHY.
Oysters in Jackets.
One pint of nice oysters, a nice piece of bacon cut in thin
slices. Take one slice of bacon, place oyster on half of it, turn
the other half over, pin together with wooden toothpick, fry
brown without seasoning. (Do not remove toothpicks.)
C. A. WrLSoN.
Oyster Fritters.
One pint oysters, one egg. Make a batter as for pancakes,
with milk and flour; drop in hot lard or butter; fry a light
brown.
Oyster Sauce—For Turkey.
A pint of oysters cut up small and boiled in their own
liquor, add a cup of cream, tablespoon of flour made smooth
with part of the cream, salt, pepper and butter.
Mks. ]oNEs.
Breakfast Relish of Oysters.
Fry one and a half dozen oysters a nice brown and lay
them on five or six slices of well toasted bread. Over this
sprinkle thickly fine cut celery; pour over a pint of hot milk,
adding butter and salt; thicken with flour to the consistency of
cream. Serve hot. . MRs. A. WHITE.


50 NEW CENTURY Cook Book.
add lobster. Serve in baking dish or individual fish cup. Cover
the top with fine bread crumbs soaked in butter. Brown in
oven. MRs. C. E. MoRRIs.
Deviled Crabs.
Pick the meat from the shells of cold boiled crabs, cut it
fine, mix with it a tablespoonful of cracker crumbs for every
five spoonfuls of the meat, the juice and a pinch of the grated
peel of a lemon, a quarter teaspoonful of made mustard, a pinch
of cayenne pepper and a quarter teaspoonful of salt. Melt two
tablespoonfuls of butter in a saucepan, add the crab mixture and
toss about with a silver fork until very hot. Fill the back shells
of the crabs with this, stick tiny bits of butter on top, sift fine
crumbs over all and cook to a light brown in a quick oven.
Pretty and inexpensive dishes of colored china, imitating the
shells and claws of crabs, in which deviled and escalloped crabs
may be baked, are for sale by crockery dealers. Serve hot.
Pass lemons and crackers with this dish.
Soft Shell Crabs.
Pull off the spongy parts on the back, under the sides of the
shell and from the lower side of the body. Wash and wipe the
crabs, dip in raw beaten egg, then in fine crumbs, and fry in hot
salted lard about ten minutes. Drain off the fat, lay on a heated
platter, garnish with parsley and send around lemons cut into
eighths with them, also cayenne pepper.
Maryland Deviled Crabs.
Take one dozen crabs that have been well boiled, take the
meat from the shell, shred fine, then take one pint bread crumbs
rubbed fine, one-fourth pound good butter, pepper, salt and dry
mustard, about one teaspoonful of mustard will be enough, pep-
per and salt to taste, rub everything together, place back in the
shell and pack it in very hard, place a small lump of butter on
top of the crab, put in the oven and bake until they are a nice
brown. Serve in shell hot. MRs. L. \V. MURPHY.
Baked Crabs.
Crab meat of twelve crabs, three small onions, chopped,
put into pan (frying pan) with two slices of moistened bread
(add a little butter), two tomatoes chopped fine; let brown, then


NEW CENTURY Cook' Book. 51
add two hard-boiled eggs, chopped; pepper, salt, oil, vinegar,
celery, to taste; sprinkle bread crumbs, squeeze lemon juice over
top and bake in the shell of crab for one-half hour. Serve with
sliced lemon and crackers. MISS LoRA EIDsoN.
Deviled Crabs.
Boil ten or twelve crabs, take off the under shell, take out
spongy parts and sandbag, pick all meat out of back shell care-
fully (so as not to break it) and out of claws; to this, chopped
well, put three or four hard-boiled eggs, small cup bread crumbs,
pepper (also little cayenne, or peprika), a good tablespoonful
butter; mix all together with one raw egg, two tablespoonfuls
vinegar to spoonful Worcestershire sauce; fill shells, sprinkle
some crumbs over and bake light brown; serve hot; if any left,
may be re-heated for another meal.
MRs. GEoRoE M. DUGAN.
Soft Shell Crabs.
Remove the claws, wash well and wipe, open carefully and
take out the spongy part and sand bag, season inside and out
with salt and pepper, dip in batter (or in egg, then in corn meal
or crackers), and fry light brown; serve very hot.
MRs. G. M. DUGAN.
~Clam Stew.
Lay the clams 'on a gridiron over hot coals, taking them
out of the shells as soon as open, saving the juice; add a little
hot water, pepper, a very little salt and butter rolled in flour
sufficient for seasoning; cook for five minutes and pour over
toast. _ MRs. M. L. S.
Clam Fritters.
Twelve clams chopped or not, one pint milk, three eggs,
add liquor from clams, salt and pepper and flour enough for thin
batter; fry in hot lard. M. A. T.


52
NEW CENTURY Cook Book.
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MEATS AND POULTRY 1
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“ What meat doth this our Caesar feed upon
That he is grown so great? ”~S1mkespmre.
“ Not meats but oheerfulness makes the feast.”
—... .... nulblum...-.._
MEATS.
SCHEDULE FOR ROASTING MEAT, POULTRY AND GAME.
To roast properly the oven should be very hot for the first
fifteen minutes; then the draughts should all be closed and the
heat moderated for the rest of the time. This insures a crust
over the outside of the roast, which retains the juices.
A roast should be basted every fifteen minutes with a little
well-seasoned stock, if convenient; do not have water in the pan,
as the steam from it keeps the crust from forming. Salt and
pepper may be shaken over after the first fifteen minutes, and it
should be dredged thoroughly with flour on all sides before plac-
ing in the oven.
TIME FOR ROASTING, PER POUND.
Beef ribs (rare)—Eight minutes.
Beef ribs (well done)—-Twelve minutes.
Beef (rolled, without bones)—Twelve minutes.
Beef Round—Twelve minutes.
Mutton saddle (rare)—Nine minutes.
Mutton Loin (rare)—Eight minutes.
Mutton Leg (rare)—Ten minutes.
Mutton Leg (well done)—Fifteen minutes.
Mutton Shoulder (stufi'ed)—Fifteen minutes.
Lamb (well done)—Fifteen minutes.
Veal (well done)—Twenty minutes.
~”1


NEW CENTURY Cook Book. 55

,_
Por\k_(well done)—Twenty minutes.
Venison (ra:re)_—Ten minutes.
Goose—Eighteen minutes.
Chicken—Fifteen minutes.
TIME FOR ROASTING WHOLE.
Turkey of Eight Pounds—One hour and three-quarters.
Turkey of Fourteen Pounds—Three hours.
Tame Duck—Three-quarters of an hour.
Wild Duck (very hot oven)—Fifteen minutes.
Partridge—Thirty-five minutes.
Grouse—Twenty minutes.
Small Birds (hot oven)—Fifteen minutes.
Liver—Two hours.
Braised Meat—Three to four hours.
Fillet (hot oven)—One-half hour.
SCHEDULE FOR BOILING MEATS AND POULTRY.
To retain the flavor in meats they should be plunged into
rapidly boiling water, covered closely with a lid, and after fifteen
minutes the kettle may be drawn aside and the lid removed, and
the ebullition should be slow.
Do not wash the meat, but cleanse it by rubbing with a
damp cloth.
Tough meat should be cooked longer and more slowly than
tender cuts.
Never put salt and pepper on meat before the outside is
seared—that is, before a crust has been formed by the coagula-
tion of the albumen on the surface—because they draw out the
rich, nourishing juices.
Never pierce meat with a fork while it is cooking for the
same reason. Use wooden paddles or spoons if it has to be turned.
Corned beef should be put to boil in cold water.
TIME FOR BOILING, PER POUND.
Corned beef—Thirty minutes.
Ham—Twenty minutes.
Mutton—Fifteen minutes.
Turkey—Fifteen minutes.
Chicken—Fifteen minutes.
Fowl-Twenty-five minutes.
Tripe—Four to five hours.


56 NEW CENTURY Cook Book.
SCHEDULE FOR BROILING MEAT, POULTRY AND GAME.
In broiling mutton chops or beefsteak the fire must be brisk
and bright. The broiler should be heated and rubbed with a
bit of fat cut from the meat.
The beefsteak or chops should be placed in it with the fat
edge near the handle, so that the drippings may run down over
the meet as it cooks.
The broiler should first be held near the coals ten seconds
for each side of the meat, then it may rest supported by the top
of the stove, but it must be turned every ten seconds.
A steak should offer a slight resistance to the touch and
should puff up between the wires of the broiler when it is done.
It should be full of juice, of an even red color——rare, not raw.
The same rule applies to chops.
TIME FOR BROILING.
Steak one and a half inches thick—Ten to fifteen minutes.
Steak two inches thick—Fifteen to twenty minutes.
English mutton chops—Ten minutes.
French mutton chops—-Eight minutes.
Quails, over hot coals—Four minutes for each side.
Partridge—Twenty minutes, inside, next the coals; five’
minutes more for the skin side.
Grouse—Fifteen minutes.
Squabs—Ten to fifteen minutes.
Spring chicken—Twenty to twenty-five minutes over a
slow fire.
All birds should be broiled with the inside next the coals
first, and, with the exception of the quail, should only have the
skin side down long enough to brown it.
All broiled food should be sprinkled with salt and pepper
and spread with butter as soon as done, and served immediately
on a hot platter. It may be decorated in a variety of ways—with'
parsley, lemon, watercress, toasted bread, or served with any
small vegetables or fancy fried potatoes. or mashed potato or
spinach, according to the meat used.
Veal Loaf.
Two and one-half pounds fresh veal, ground; one-quarter
pound pickled pork, ground; one-half teacupful rolled cracker


NEW CENTURY Cook Book. 57

crumbs, two whole eggs, well beaten, salt, pepper and a little
sage. Mix all together well and form into a loaf. Bake one
hour without basting.
Veal Loaf.
Four pounds of raw veal chopped fine, one tablespoon of
'salt (heaping), one tablespoon of black pepper (even), three
tablespoons of cream or milk, eight pounded butter crackers, two
eggs, one nutmeg, piece of butter size of an egg. Mold into
loaf, put in a pan with a little water in bottom, place over the
top bits of butter, sprinkle with cracker crumbs. Bake two
hours, basting with water and butter. Other meats can be pre-
pared the same way. MRs. I. ]. HAMNER.
Veal Loaf.
Two pounds veal steak, one-fourth pound raw salt pork,
six butter crackers (rolled), two beaten eggs, pepper and salt to
taste. Keep a little salt and water in bake pan to baste with.
Bake in a slow oven. . MRs. U. H. STRUBLE.
Veal Loaf.
Two and one-half pounds veal, one-half pound salt or fresh
pork chopped, one cup cracker crumbs, two eggs, salt and pep-
per. Mix all together. Make in a loaf; sprinkle with cracker
crumbs on the top, with pieces of butter. Put one pint of
water in pan and cook about one hour, basting occasionally.
Veal Loaf.
Four pounds of lean veal, one one-half pounds of salt pork,
chopped fine and well mixed, one teaspoon salt, one-half tea-
spoon pepper, one cup bread crumbs, two eggs, mold in a nice
loaf and place in a dripping pan, filled part full of water; bake
three hours in a moderate oven, basting often; when done let
stand in pan until cold. MRs. R. T. REEvE.
Veal Loaf.
Three pounds raw veal, chopped fine with one-fourth pound
salt pork, three well beaten eggs, six butter crackers rolled fine,
one tablespoon salt, one and one-half tablespoon of sage, one
desert spoon pepper, one-half teaspoon cloves, mix in a loaf,
stick bits of butter over top, bake two hours in a tight roasting
pan if possible. MRs. W. A. _LOW1zLL_.


58 NEW CENTURY Cook Book.

Veal Loaf.
Three pounds uncooked veal, three-fourths pound salt pork,
both ground fine, one cup rolled crackers, two eggs well beaten,
one teaspoon sugar, four teaspoons salt, two teaspoons pepper,
bake two (2) hours. MRs. A. O. MCLAIN.
Veal Loaf.
Three pounds of veal chopped with two slices of salt pork,
six rolled crackers, one teaspoon pepper, one tablespoon salt,
one-half teaspoon mace, three hard-boiled eggs, grated, one nut-
meg. Mix well and bake two hours, basting with a little butter
and water. Excellent. MRs. L. C. PITNER.
Veal Loaf.
To every two pounds of veal add one-half pound of salt
pork (have it ground in machine), then add salt and pepper to
taste. Three well beaten eggs, four soda crackers, rolled fine.
Mix thoroughly, cover the bottom of granite dish with water,
put meat in and press down firm; beat another egg and pour over
top, and bake in slow oven two hours. Beef may be used
instead of veal, if preferred. MRs. WATsoN.
Veal Loaf.
Three pounds veal, chopped fine, six rolled crackers, three
hard boiled eggs, one teaspoon pepper, one tablespoon salt, one-
half teaspoon mace, one nutmeg, one-half pound salt pork.
Mix well and bake in loaf two hours. Baste with water and
butter. MRs. GEoRGE METCALF.
Veal Loaf.
Three pounds lean veal, boiled and chopped or minced fine,
three rolled crackers, two eggs, one-half cup butter, two cups
water, in which the meat was boiled. Season with sage, salt and
pepper. Mix well and bake two hours slowly.
MRs. R. M. HITcHcocK.
Veal Loaf.
Three pounds veal, chopped fine, one-half pound salt pork,
chopped fine, three eggs, pepper to taste, salt to taste, sage to
taste, piece of butter size of egg, five Boston crackers rolled
fine, stir with the eggs and butter, one cup hot water. Pack in
a bread pan and bake three hours. Slice when cold.
' MRs. MICK.


NEw CENTURY Cook Book. - 59
Veal Squabs.
Have veal cutlets cut quite thin, make a dressing of bread
crumbs as for roast turkey, season the dressing with a little
finely chopped onion, spread each cutlet with the dressing. Lay
a good sized oyster in the center of each cutlet, roll up tightly
and tie with stout white cotton; place in a dripping pan, pour in
a cup of hot water, cover and bake till meat is done; thicken
the gravy and pour it around the squabs as they lie on a hot
dish. MRs. RUTH MCELWAIN.
Pressed Veal.
Three pounds chopped veal, one-half onion chopped, one
teaspoon each of salt, pepper and nutmeg, two tablespoons of
cream, one of melted butter, four eggs, four crackers rolled
fine. Mix all together, place in a bread tin, put upside down in
a roasting pan and bake one hour and half.
MRs. ]. E. STUART.
Bewitched Veal.
Have the butcher chop together three pounds of lean veal
and half a pound of salt pork. Add a tablespoonful of minced
onion, half a grated nutmeg, saltspoonful of red pepper, half
teaspoonful of. salt, three eggs, well beaten, and a small teacup
of milk. Pack into a buttered breadpan, cover with cracker
dust and bake two hours and a half, basting occasionally with a
mixture of hot water and melted butter. Cool in the pan, and
when ready to serve cut in thin slices. What remains can be
kept on ice for future use.
Beef Loaf.
Three pounds beef, chopped fine, three eggs beaten to-
gether, six crackers rolled, one tablespoonful salt, one table-
spoonful melted butter, one teaspoon pepper, sage to taste. Mix
well and moisten with milk. Put a little water in bottom of
pan and cover while baking. Bake one hour and a quarter.
MRs. F. P. RICHARDs.
Beef Loaf.
Three pounds of beef, chopped fine, three eggs beaten to-
gether, six crackers rolled fine, or their equivalent in bread
crumbs, one teaspoonful pepper, one tablespoonful salt and one
of melted butter; sage and herbs to taste. Mix all together in


60 NEW CENTURY Cook Book.

shape of a loaf; put in a pan with a little water and bits of
butter; invert a pan over it and bake an hour and a quarter,
basting occasionally. When cold slice very thin and serve.
MRs. PRENTIss WARNER DREW.
Beef Loaf.
Two and one-half pounds of beef, chopped fine, one-half
pound of pork, chopped fine, one cup of bread or cracker
crumbs, one cup sweet milk, cayenne pepper, salt. Press into
pan, cover with cracker crumbs and bits of butter and a little
water. Bake two hours. MRs. B. F. SHEETs.
Beef Loaf.
- Two pounds round steak, chopped fine while raw, six
tablespoons cracker crumbs, two eggs, butter size of an egg, one
heaping teaspoonful each salt and pepper, one pint water; mix
thoroughly, place the pan with loaf in another of water and
bake in quick oven one hour and a quarter. When cold will
slice.
Beef Loaf.
Two pounds chopped beef, one pound chopped pork, four
rolled soda crackers, two eggs well beaten, one tablespoon salt,
one teaspoon pepper, summer savory or grated nutmeg for
flavor. Bake one hour in moderate oven.
MRs. ALBERT VORKELLER.
Beef Loaf.
Two and one-half pounds of beef, one-half pound of pork
chopped fine, two eggs, one cup of sweet milk, one cup of
cracker or bread crumbs, salt and pepper. When 'ready for
oven cover with crumbs and bits of butter and a little water.
Bake two hours. MRs. R. WAGNER.
Beef Loaf.
Two pounds hamburg steak, mix with two tablespoonfuls
bread crumbs, one-half cup milk, season with salt, pepper and
onion, if liked; place in pan with one tablespoonful dripping
and one-fourth cup water. Bake in oven forty minutes to one
hour. Serve hot or cold.


NEW CENTURY Cook Book. 61

Ala mode Beef.
Six pounds of the upper part of the round of beef, half a
pound of fat salt pork, three tablespoonfuls of butter, two
onions, half a carrot, half a turnip, two tablespoonfuls of vine-
gar, one of lemon juice, one heaping tablespoon of salt, half a
teaspoonful of pepper, two cloves, six allspice, a small stick of
cinnamon, a little bouquet of sweet herbs, three pints of boiling
water, and four tablespoonfuls of flour; cut the pork in thick
strips, and with a large larding needle draw through the meat; put
the butter in a six-quart stew pan, and when it melts add the
vegetables cut fine; let them cook five minutes, stirring all the
while; put in the meat, which has been well dredged with the
flour, brown on one side and then turn and brown on the other;
add one quart of water, stir well, and then add the pint, with
the spice herbs, vinegar, salt and pepper; cover tightly, and
simmer gently four hours; add the lemon 'juice; let it cook
twenty minutes longer; take up the meat and draw the stew pan
forward, boil rapidly fifteen minutes, skim off all the fat; strain
the gravy on the beef and serve. MISS PRICKETT.
Beef a la Mode.
Cut slits in round of beef and draw through them thin slices
of bacon, spiced with a mixture of ground allspice, cloves pepper
and salt, then rub spices all over the beer; put round in a deep
dish, add one-half cup of vinegar and stand over night in fluid
and spices; next morning add one chopped onion, two carrots
and a table spoonful of lard, cover closely and let all steam
together for four hours; when nearly done flour well on both
sides. This beef is very nice sliced when cold or re-steamed.
Beef Roll.
One and one-half pound sirloin steak chopped very fine,
one-fourth cup bread crumbs, one egg well beaten, one-fourth
of an onion grated, piece of half a lemon, salt and pepper to
taste; mix all together, boil five eggs hard, shell and cut tips of
ends, fit together in a row, put meat in a greased pan, lay the
eggs~ in the center and form the meat around them in shape of a
roll; take three thin slices of bacon, place across the top, place
in the oven and bake half an hour, basting three or four times;
baste before putting in oven; slice when cold.
MRs. BLATCHFORD.


62 NEW CENTURY Cook Book.

Jellied Meat.
Take four pigs feet with legs to first joint; soak and scrape
thoroughly. Put in kettle of water without salt, boil until ten-
der and the bones will fall out. Take meat from liquor and set
away to cool. Remove grease from liquor when cold. Take
good-sized shank of_ beef; 'boil until tender (without salt); re-
move from liquor next day. Cut meat of pigs feet and beef in
small bits, put jelly from feet into kettle, add meat and heat to
boiling point; season pepper and salt, pour into molds. when
cold; slice and serve. MRs. W. H. NEWEY.'
Roast Lamb.
Put the lamb in the oven with a dressing made as for a
turkey, without water in the pan. Bake from two to three
hours. Serve with mint sauce. ~
MINT SAUcE—Four tablespoons of chopped mint, two table-
spoons of sugar, quarter of a pint of vinegar, a pinch of salt, mix
an hour or two before using. It can be served hot or cold.
Roast Lamb in Green Tomato Sauce.
Pour boiling water over three green tomatoes and remove
the skins. Put two tablespoons of butter in a sauce-pan, add
one small onion chopped fine, and fry until soft, but not brown;
put in the sliced tomatoes, cover close and cook fifteen minutes;
add three-fourths of a teaspoonful of salt, one-fourth saltspoon
of pepper, one and one-half teaspoonful of finely chopped mint,
and sprinkle over it one tablespoon of flour; add one and one-
half cupful of soup stock and cook five minutes. Cut from a
cold roast of lamb eight nice slices of serving size. Lay the
pieces in the sauce just long enough to become heated through,
then lay on a hot dish, pour the sauce over and serve.
MISs ADA CARLISI.E.
Corn Beef.
After washing put on in boiling water; change the water
after boiling half an hour, covering with boiling water the second
time and adding water as it boils away, allowing thirty or forty
minutes to a pound. Cook the cabbage in a separate vessel,
using some of the meat liquor to boil it in. Potatoes can be
steamed in a colander over the meat. MRs. W. H. BUSH,


NEW CENTURY COOK Boox. 63

Beef’s Heart Stewed.
Wash the heart well, and cut into squares half an inch long.
Stew them for ten minutes in enough water to cover them. Salt
the water slightly to draw out the blood, and throw it away as it
rises in scum to the top. Take out the meat, strain the liquor
and return the chopped heart to it, with a sliced onion, add a
little pepper and large piece of butter, stew until the meat is
tender, add table-spoonful of flour, boil up once and serve.
Roast Pork.
Wash pork, rub salt and pepper in well, sprinkle with thyme,
dredge flour over it, bake in a slow oven. MRS. ]USTINE.
Pork Steaks.
To fry pork steak requires twenty or thirty minutes, turn
them often, pour off a part of the fat when they are half done,
then dip steaks in bread crumbs with a little powdered sage and
lay back into frying pan, when done take up, dredge a little
browned flour into the gravy, a little salt, pour in a gill of boil-
ing water, as soon as it boils up turn it upon the steaks.
Deviled Ham Loaf.
Take two teaspoons of cracker or bread crumbs, a quarter
of a pound of ground ham, two cups milk, using a portion to
moisten the ham, stir in two eggs, add salt to taste, put in
a buttered pan and bake in a moderate oven. Serve cold, cut
in thin slices and garnish with parsley. MRs. WATSON.
Scrappel. '
Take the head, heart and tongue of pork, boil until the
flesh falls from the bones, remove the bones, chop the meat
fine. Set the liquor in which the meat was boiled to one side
while the meat is being prepared. Remove the fat that has
come to the surface. Be careful that the small particles of
bone are removed. Then return to the fire the liquor and
chopped meat. When it boils then thicken with corn meal and
a handful of flour, sift the two in carefully to prevent lumps,
seaspn well with salt, pepper and sage. Cook one hour, stirring
constantly. Afterward place on the back of the range in posi-
tion to boil slowly. When done pour into square pans to mold.
When cold cut in slices and fry as you would mush. This
will keep several weeks in cold weather.
' Mas. H. O. Buns,


64 NEW CENTURY Cook Book.

' Lunch Nest.
' ' Take the mashed potatoes left from dinner and make tbem
into balls, and dip them into egg arid then in cracker crumbs.
Fry in hot lard to a light brown (for the egg). Slice about three
potatoes and make into saratoga chips, slice about three pota-
toes and make into shoestrings, and fry to a light 'brown. Line
a platter with lettuce leaves, then line that with saratoga chips,’
and then the shoestrings, and lay the egg in the nest.
MRs. GUNN.
Stuffed Baked Tenderloins, or “ Poor Man’s Turkey.”
Cut open the tenderloins lengthwise, then stuff with a dress-
ing of bread or cracker crumbs, a teaspoonful of butter, some
oysters, chopped celery, and a little sage or onion, if desired.
Salt and pepper to taste. Skewer or sew together, lard with a
strip of bacon or salt pork, and bake in a pan with a little water.
Baste well. RosE E. BRUcE.
Sweetbread Croquettes.
One pair sweetbreads, one pan calf’s brains; scald to
blanch, then cook until tender in saltwater. When cold,
chop fine, and take one teacup of rich, sweet cream, one table-
spoon of butter, one tablespoon of flour. Put butter to warm.
When it begins to bubble, stir in the flour until smooth; add the
cream. When cold it will make a thick, white sauce. Stir this
into the chopped meat; season with salt, pepper and celery salt.
Make into croquettes by taking a spoonful at a time; dip in egg,
roll in cracker crumbs and fry in hot lard. Very nice with mush-
room sauce. - CARRIE ANDERsoN.
Veal Croquettes.
One pint of chopped cooked veal, one tablespoonful of
butter, two teaspoons of flour, one small onion minced fine,
one cup of milk, one egg, season to taste. Put the butter and
flour in a saucepan; cook until smooth, stirring constantly; add
the milk an-d onion, and when cool add the veal and egg; roll in
oblong shapes, dip in beaten egg, then in bread crumbs and fry
in hot lard.
Chicken Croquettes.
One chicken boiled and cut up fine, four ounces of butter;
three tablespoons fiour, one-half pint cream or stock, one-half


NEW CENTURY Cook Book. 65
lemon, season with pepper and salt; melt butter, stir in flour,
then add the rest. Mix up well, and form the shape like oysters;
dip in beaten yolks of eggs, then in cracker crumbs and fry in
hot butter. BELLA REEvE.
Ragout or Baked Hash.
Chop very fine, cold meat (beef, veal or chicken). To one
pint or one and one-half pints add one or two onions, a cup of
bread crumbs, pepper and salt. Mix well together with the
gravy that was left (if beef gravy take off the cold tallow),
butter baking dish and put the mixture in—smooth over nicely—
scatter a few bits of butter over the top and pour over a small
cup of stock or water and bake at least one-half hour or until
light brown. Serve in baking dish. MRs. G. W. DUGAN.
Sweetbreads, with Mushrooms.
Take one pair of sweetbreads, parboil, blanche and slice
them, one dozen mushrooms, chopped coarsely, one-half pint of
cream, one gill of mushroom liquor, one tablespoonful of butter,
one tablespoonful of flour, yolks of two eggs, salt and white
pepper; cook the butter and flour together over boiling water,
pour upon them the cream and mushroom liquor, stir until
smooth, and lay in the sweetbreads, let them cook three min-
utes, put in the chopped mushrooms and seasoning, then add
the beaten yolks of the eggs, very slowly, stirring all of the time.
Cook two minutes after the eggs are in, and serve.
MRs. ]AMEs ANGUs.
Roasted Sweetbreads.
Parboil sweetbreads in salt water for twenty or thirty min-
utes; pick off the hanging skin; lard each with' several strips of
bacon; lay in baking dish; sprinkle flour over and pepper; put
lump of butter in each and roast a nice brown. May be sent
to table garnished with water cress to be eaten with tomato or
mushroom sauce, or may be placed in center of platter with
green peas poured around. MRs. GEo. M. DUGAN.
Calves Brair-.s—(Served Like Sweetbreads).
Take two or three sets of calves brains; boil them a few
minutes to set them; then take off outside skin, but don’t break
them. Dip in beaten egg, then in cracker crumbs, and fry a
nice brown in lard and butter. Turn frequently so that they
will be done through and not burn. Serve with tomato sauce


66 NEW CENTURY Cook Book.

poured over as sent to table, or lay in center of platter and
pour stewed green peas around. They make as pretty a dish
as sweetbreads and to most people more delicate.
MRs. G. M. D.
Hash and Eggs.
Chop up meat for hash, add chopped potatoes, and just a
little flour to hold it together; moisten flour with a little water;
salt and pepper, grease gem pans and fill each pan nearly half
full of hash, then break an egg in the remaining half, or on top
of hash; salt and pepper and a little butter; bake twelve or fif-
teen minutes or until eggs are well cooked.
MISS LoRA EIDsoN.
Beef or Pork Pie.
Boil the required quantity of fresh lean pork or beef, cut in
small pieces in plenty of water, season with salt and pepper,
boil till very tender; make a crust as for baking powder biscuits,
and line a two-quart dish with the paste; then add alternate
layers of meat and small pieces of dough until the dish is two-
thirds full, season the broth with plenty of butter and slightly
thicken with flour; pour over the meat and cover with the paste
and bake until done. MRs. WATsoN.
POU I.t‘I'RY.
I-low to Use Cold Fowl.
Cut up meat and mince finely without any skin; put the
bones, etc., into a stew pan with a sliced onion, little piece of
mace and a bay leaf, add one pint of water and let stew for an
hour; then strain, adding tablespoonful Worcester sauce; take
two hard-boiled eggs chopped fine, mix with the fowl, add salt
and pepper and put in the gravy with a little finely minced
lemon peel, one tablespoonful of flour mixed with a little water;
let the whole come to a boil, and serve on a platter with narrow
strips of toast around the edge, or upon toast.
Chicken or Veal Pie.
Cut cold turkey, duck, chicken or veal from the bones, slice
two or three potatoes and put on to stew in the gravy left over
or in stock, with little pepper and salt; make a nice, rich pastry,
have a baking pan or dish that can send to table, line it with the


NEW CENTURY COOK BOOK. 67

pastry, break the white of an egg into it (drop the yolk into cup
to use later) and rub it all over the bottom and sides, leaving it
in; this will keep the gravy from soaking into the bottom crust;
put in layer of meat, some of the stewed potatoes and few little
pieces of pastry; then more meat and potatoes, till pan is full
enough; put on top a few pieces butter, a little sprinkle of flour,
a little salt, some chopped parsley, all the gravy and enough
milk to almost fill the pan; put on top crust, having first wet the
edges of the paste so that the top will stick, press it firmly all
around the edges and cut two or three slits in the top crust
large enough to pour more milk in, if needed; roll out a piece of
pastry and cut two strips about two inches wide, four or five
inches long, cut each one into three narrow strips and plat a
“ three-plat ” and lay on the top of the pie (midway between the
centre and the edge); then take the yolk of the egg to mix with
a tablespoonful of water, and with a little cloth brush the whole
top of the pie, to make it brown nicely; pour the rest into the
pie; bake at least one-half hour in an oven not too hot; if gravy
seems to have cooked up, pour in some more hot milk, or a lit-
tle water or stock. MRs. GEo. M. DUGAN.
Rice Chicken Pie.
Boil a quart of rice, add three well beaten eggs, butter,
pepper and salt; stir this well. Season your chickens with but-
ter, onions, mace, pepper and salt; put them into a saucepan
and let them boil till tender; then line your dish with the rice,
put a layer of chicken, then a layer of rice until the dish is filled.
Cover with a thick layer of rice. Be sure and have plenty of
gravy with your chicken and bake for three-quarters of an hour.
MRs. ROBERTSON.
Creamed Chicken.
Two cups of cold cooked chicken. Cut in pieces and
cook in the following sauce: Two tablespoons of butter, two
tablespoons of flour, one cup chicken stock, one-half cup cream,
one-quarter teaspoon of salt, dash of pepper, one-quarter tea-
spoon of celery salt. Very nice for lunch, served on half of a
biscuit. MRs. H. N. MUDGE.
Creamed Chicken.
One chicken of four and one-half pounds, four sweet-
breads and one can of mushrooms. Boil chicken and sweet-


68 NEW CENTURY COOK BOOK.

breads, and when cold put up as for salad. In a saucepan put
four coffee cups or one quart cream; in another four large
tablespoons butter and five even ones of flour; stir until melted,
then pour on the hot cream, stirring until thickened. Flavor
with a small half of a grated onion and a very little grated nut-
meg; season highly with black and red pepper. ~
Put chicken and ingredients together with sweetbreads
and mushrooms in a baking pan, cover with bread crumbs and
pieces of butter and bake twenty minutes. MRs. A. ]. WHITE.
Pressed Chicken.
Boil one or two chickens in a small quantity of water, with
a little salt. When thoroughly done, take all the meat from the
bones, keeping the light and dark meat separate, chop fine and
season. Put in a pan a layer of dark and light meat, add the
liquor it was boiled in, which should be about a cupful. Press
with a small weight. When cold cut in slices.
MRs. A. ]. O. LEARY.
Pressed Chicken.
Stew slowly two chickens, cut up small, until the meat
drops from the bones, then take out and chop fine, let the
liquor boil down to a cupful. Add to it butter the size of an
egg, a teaspoon of pepper, little allspice and a beaten egg, stir
through the meat. ~ MRS. FORESTER.
Jellied Chicken.
One good sized chicken, boiled until tender. Take out and
save liquor. Pick up in small pieces. Add to liquor one box
gelatine, salt and pepper, small piece of butter. Put all back in
kettle, boil a few minutes, then pour in mould to get cold.
Mas. E. BURLING.
Chicken Croquettes.
One chicken boiled in salted water till tender, when done take
bones of chicken and add to the chicken water and boil down till
strong; butter size of small egg, brown in kettle, add one-half
cupful of flour to butter; one-half large onion and three sprigs
of parsley chopped together; a little of the crisp part of lettuce;
one and one-half cupfuls stock; one-half grated nutmeg; juice of


NEW CENTURY Cook Book. 69

one-fourth lemon; salt to taste. Add this to chopped chicken
and put away to stiffen; when cold, make into forms; dip twice
into egg and cracker crumbs and fry in lard.
MRs. IsAAc G. LOMBARD.
Scalloped Chicken.
One tablespoon each of butter and flour rub smooth,heat a pint
of milk to boiling, add the butter and flour and cook until thick,
season to taste. Add chicken chopped fine; cover with cracker
crumbs and brown. MRs. ALLAN A. GILBERT.
Roasted Quails.
Cover the breasts with very thin slices of bacon or rub them
well with butter; roast, basting them often with butter. Fifteen
or twenty minutes will cook sufficiently. Salt and pepper to
taste. Serve on a hot dish. Bread sauce can be served with
them, MRs. GEE.
Broiled Quails.
Clean, wash, andsplit down the back. Lay in cold water
half an hour. Wipe carefully, season with salt and papper, and
broil on a gridiron over a bright fire. VVhen done, lay in a hot
dish, butter on both sides well, and serve at once. Pigeons,
woodcock, and small birds may be broiled in the same manner,
and are delicious and nourishing fare for invalids.
Duck Boiled (Very Fine).
Have ready two or three pints of good stock, drop into it
and cook, one carrot, one onion and one turnip with a few
spices and a bay leaf; let this boil one-half or three-quarters of
an hour; squeeze one pint of tomato through sieve and add to
stock. Tie up the duck well, which has been carefully dressed,
put it in the stock and boil three-quarters of an hour. Take it
up and set it back on stove. Strain the stock. Put one-fourth
pound of butter in pan and two tablespoonfuls of flour, mix and
heat thoroughly, then stir in stock. Remove strings from duck
and lay it nicely on dish and pour sauce over it. Decorate
edges with trimmed bread, cut in fancy shapes, fried or toasted,
also carrot and turnip cut like comb teeth and last some split
olives and serve hot. MRs. G. M. D.
5.


70 NEW CENTURY Cook Book.

Mock Duck.
Take two~ large tcntlerloins and split open, then sew one
side together, 1ill with turkey dressing and sew up the other
side; season with salt and pepper and sprinkle over with flour
and small pieces of suet or lard on top and bake one hour.
Have a little water in bottom of pan and baste often.
MRs. WATSoN.
Dressing or Stuffing for Fowls.
For an~ eight or ten-pound turkey use one loaf of stale
bread. Cut in small pieces and place in a suitable dish. Pour
tepid water (not warm, for that makes it heavy) over it, let it
stand one minute, for it soaks very quickly. Now take up a
handful at a time and squeeze it hard and dry with both hands,
as you go along place it in another dish. This process makes it
very light. When all is pressed dry, toss it all up lightly
through your fingers. Now add about a teaspoonful of pepper
and salt, also a teaspoonful of powdered summer savory and the
same amount of sage or the green herb minced fine. Add half .
a cup of Inelted butter and a beaten egg, or not. \Vork
thoroughly all together and it is ready for dressing either fowls,
fish or meats. A little chopped sausage in turkey dressing is
considered by some an improvement when well incorporated
with the other ingredients. For geese and ducks the stuffing
may be made the same as for turkey, with the addition of a few
slices of onion chopped fine.
Oyster Dressing.
This is made the same as the above, with the exception of
half a can of oysters drained and slightly chopped and added to
the rest. If desired, omit the summer savory and sage when
oysters are used. This is 'used mostly with boiled turkey and
chicken, and the remainder of the can of oysters used to make
an oyster sauce to be poured over the turkey when served.
Served generally in a separate dish, to be dipped out as a per-
son desires.
SHUCES FOR MEETS.
Bechamel Sauce.
To serve with boiled fowls, hot or cold. Put two pints
white stock in a stew pan with small bunch of parsley, two


NEW CENTURY Cook Book. 7i
cloves, one bay leaf, small bunch of savory herbs, three or four
mushrooms; add salt. When it has boiled long enough to
extract the flavor, strain and boil again until it is nearly one-half
reduced. Mix one tablespoonful of arrowroot with one pint of
cream. Simmer for five minutes and add to the reduced stock
to simmer slowly for ten minutes.
Dutch Sauce for Baked Fish.
Place in stewpan one-half teaspoon flour, two ounces but-
ter, four tablespoons vinegar, one egg or yolks of two. Set on
fire and stir constantly until thick, but not boiling. Add juice
of one-half lemon and pour on baked fish as sent to table.
Mas. G. M. D.
Tomato Sauce for Breaded Chop.
One tablespoonful of flour, one tablespoonful of butter, one
tablespoonful of vinegar. Boil with one cup of tomato juice,
add three tablespoonfuls of cream, with pepper, salt and sugar
to taste. LILLIAN M. CESSNA.
Caper Sauce.
Butter size of an egg and two teaspoonfuls of flour melted
together, add one-half teacup hot water and about three table-
spoonfuls of capers to as much of the liquor, let smmer gently
(not boil) and serve, if to be served with boiled leg of mutton,
pour part of it over meat and the rest in the gravy boat.
MRs. G. M. D.
Sarsa for Meats. (Spanish.)
One-half dozen ripe tomatoes, one onion, two green pep-
pers, chopped all fine and add salt and vinegar to taste.
MRs. W. H. PERRY.
Mixed Mustard (fine).
One-fourth pound mustard, juice of two lemons, butter
size of a walnut, yolks of two eggs, and one-fourth cup of sugar,
add the lemon juice, butter, sugar and mustard to vinegar and
set on to cook; when nearly done stir in the eggs, if not thin
enough add vinegar while cooling. MRs. B. F. HEAD.


New CENTURY COOK BOOK.

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SCHEDULE FOR BOILING VEGETABLEs.
A vegetable should always be perfectly fresh. It takes
twice the time to cook if it is stale. If at all wilted it should be
placed in cold water in the ice box for half an hour longer, ac-
cording to its condition. It should be thoroughly washed to re-
move all foreign substances.
It should never be salted until entirely or nearly cooked.
Those who have never tried this method have lost half the de-
licious sweet flavor of fresh corn, peas, asparagus, beans, car-
rots, onions, etc.
Macaroni and rice, which takes the place of a vegetable,
require salt when they are put to cook.
The water should be boiling fast before the vegetable is
placed in it. It should then boil more gently and the kettle
should not be covered.
An overdone vegetable cooked in a covered vessel loses both
color and shape.
TIME FOR BOILING .
Turnips—One-half hour or longer.
Beets—One hour if young, three hours if old.
Onions—Forty minutes.
Parsnips—One hour or longer.
Potatoes—~Twenty minutes.
String beans—Thirty minutes.
Lima Beans—Forty minutes.
Asparagus--Twenty-five minutes. Longer at the end of
the season.
Cabbage—Twenty minutes.


76 NEW CENTURY COOK BOOK.
and plenty of butter, fill the dish with milk and cover. Bake
two hours in slow oven; remove cover about half an hour before
done to brown the top. MRs. WATs'oN. '
Potatoes Anna.
Pare the potatoes and cut them lengthwise into slices one-
quarter of an inch in thickness, carefully put the slices together
so as to retain the original shape of the potato and then run two
wooden toothpicks through to keep it together. Parboil for ten
minutes, then put in baking pan, baste with a little butter melted
in hot water and bake until potatoes are tender, basting them
often in the meanwhile.
Warmed-up Potatoes.
Have ready a clean, well-heated spider, in which put just
butter enough to keep the potatoes from sticking, have potatoes
chopped as for hash, season with salt and pepper, with a few
bread crumbs sprinkled in; put in spider, cover until thoroughly
heated, then uncover if you wish to brown, just before taking
from the fire stir in enough sweet milk (cream is better) to
moisten nicely, serve while hot. MRs. RUTH MCELvAIN.
Larded Potatoes.
Pare nice large potatoes and cut a hole in the center with
an apple-corer, fill the cavity with chopped salt-pork and bake
in baking-pan with alittle water, season the potatoes well with
pepper.
Spanish Fried Potatoes.
Make a thin batter of milk and flour and one well beaten
egg, add salt and pepper to season, cut cold boiled patotoes in
thick slices, dip in the batter and fry in butter and lard.
MRs. O. ]oNEs.
Potato Croquettes.
Boil six white potatoes and mash them until very smooth.
Add one egg, a lump of butter the size of a walnut and salt to
taste. With the hands roll into balls as large as a small lemon,
but perfectly round. Coat them with egg, then sifted bread
crumbs and drop into deep boiling lard. The lard must be
smoking hot. Cook three at a time. They will brown in about
two minutes. MRs. P. G. BURNs.


NEW CENTURY Cook Book. 77

Baked Sweet Potatoes.
Select medium sized potatoes, scrape, split lengthwise,
steam, or boil until nearly done, drain and put in pudding dish,
placing over them lumps of butter, salt, pepper, a thick sprink-
ling of sugar, and bake brown. MRs. A. W. HARLAN.
Sliced Sweet Potatoes.
Boil potatoes the day before using. Peel and slice them
rather thick, put bits of butter in bottom of baking pan, sprinkle
sugar over the butter, put a layer of potatoes, then butter and
sugar, then more potatoes, and so on until pan is full; pour
over a cupful of water, put in oven, and after it begins to cook
moisten once or twice with a little butter and water to dissolve
the sugar and prevent its drying on top of potatoes.
MRs. ANNIE PHILIP.
. Stuffed Tomatoes.
First cut inside from the tomatoes,pass through a colander,
then add celery, chopped fine, cayenne pepper, salt and a good
deal of mayonnaise dressing, then freeze and put in tomato
cups with whipped cream on top.
Okra and Tomatoes.
Take a pint of okra and the same amount of tomatoes, let
okra be young, slice it and skin the tomatoes; put them in a pan
' without water, add a tablespoonful of butter, an onion chopped
fine, some pepper and salt and stew them three-quarters of an
houn
Stuffed Baked Tomatoes.
Cut off the top of a medium sized tomato, scrape out the
center and lay it aside to mix with the filling. Filling to be
made of cracker or bread crumbs, chopped celery, a small piece
of butter, salt and pepper. Mix this filling with the scraped
out center, adding a little onion if desired. Put in tomato
and bake slowly. RozE E. BRUcE.
Panned Tomatoes-(Maryland Style).
Wash tomatoes and cut them in rather thick slices (do not
skin), place them in dripping pan, sprinkling with pepper and
salt and a dust of flour. Put them into a hot oven to cook,


78 NEW CENTURY Cook Book.
when brown and done place in pan some lumps of butter and
enough new milk or cream to lightly cover bottom of pan, let it
boil up well—serve hot. MRs. ]. M. MELVILLE.
Tomato Relish.
Thirty ripe tomatoes, twelve sour apples, ten onions, six
peppers, five tablespoons salt, one pint vinegar, sugar to taste.
Scald and skin the tomatoes, pare and core the apples, peel the
onions, and remove seeds from the peppers, then chop all very
fine; mix thoroughly and stew them slowly for an hour and a
half. MRs. ]. R. PATTERsoN.
Baked Cucumbers.
Baked cucumbers are delicious. Peel good sized cucumbers,
cut them in two lengthwise and remove the seeds and soft part,
keeping the shape perfect. To three cucumbers, take three-
quarters of a cup of soft bread crumbs and rub into them butter
the size of a small egg and a teaspoon of finely chopped onion.
Season this with a large saltspoon of salt and a good dash of
cayenne. Sprinkle a salt spoon of salt over the cucumbers, fill
them with the seasoned bread crumbs and bake until the cucum-
bers are very soft and the filling a nice brown.
MRs. E. C. SPINNEY.
Escalloped Onions.
Cut the onions in very thin slices. Let them lie in salt and
water for an hour. Then place a layer in a deep dish, cover
with bread and cracker crumbs and season with salt and pepper
and butter. Proceed in this way until the dish is full. Cover
with milk and bake one hour and a half.
MRs. ]. M. CLARK.
Scalloped Tomatoes.
Chop one onion fine, put in sauce pan with two tablespoons
of flour and a little butter, three or four sausages already boiled
and taken out of their casings, three tablespoons of bread crumbs,
a little parsley. Chop well together, mix with soup stock or
milk, cool five minutes, fill tomatoes with it—put bread crumbs
and a piece of butter on each, bake for fifteen minutes.
MRs. S. BLATcHFoRD.


NEW CENTURY Cook Book. 79

Rice Balls.
One cup of boiled rice, one egg, and a little salt, make in
balls, roll in cracker crumbs and fry same as doughnuts.
MRs. ]OHNSON.
To Cook Mushrooms.
_ Egg with mushrooms comes under the head of dainty dishes.
Put half a can of mushrooms drained from the liquor, over the
fire with a large tablespoonful of butter, and a little salt and
pepper. Let them get thoroughly heated and turn into a baking
dish; break over them enough eggs to cover the top, being care-
ful not to break the yolks. Serve when the eggs are set.
Cold Slaw.
One small head of cabbage chopped very fine, two-thirds
of a cup of vinegar, two-thirds of a cup of rich cream, two
tablespoons of sugar, salt and pepper to taste. Put vinegar in
large dish, add salt, pepper and sugar, then add cream, stirring
all the time, beat until frothy, then add cabbage.
MRs. MARY MCCREARY.
Cold slaw.
Wash a fine head of white cabbage, of medium size, in
plenty of cold water and cut in thin slices. Put in a porcelain
lined saucepan over the fire, half a cupful each of vinegar and
water, two tablespoonful of butter, half a saltspoonful of white
pepper, and a level teaspoonful of salt, and let them just begin
to boil, then draw the saucepan to the side of fire where its con-
tents will not boil, stir in the yolks of four raw eggs, and as soon
as this sauce is stirred smooth pour over the cabbage.
MRs. BALLENTINE.
Cauliflower with Cheese.
Boil cauliflower and put in baking dish and stir in it the
white sauce usually served with it (made of butter and flour, to
which is added one-half pint of hot water, pepper and salt) and
over this put a teacupful of grated cheese and bake till cheese
is cooked and serve. Left-over cauliflower is good served
this way.
Escalloped Corn.
Cover the bottom of a dish with canned corn, put a layer
of bread crumbs, pepper, salt and butter to taste, then another


80 NEW CENTURY Cook Book.

Z_.__._.__ ‘NH. . _ ._ .. __'_ _.__ _
layer of corn, covering with bread crumbs, season and butter.
Add milk enough to make it moist and put in oven, bake.
MRs. ]. A. WHITE.
Baked Corn.
Grate eight large ears of corn, half pint of milk, two eggs,
salt and pepper to taste, one tablespoonful each of sugar and
butter. Beat eggs light, add milk, grated corn, sugar, salt and
melted butter. Bake in earthern dish until light brown.
MRs. W. F. COCHRAN.
Escalloped Onions.
Select those of uniform size, remove outer skins, then boil
in water until nearly done, drain them and put in an earthern
baking dish, with a layer of cracker crumbs, bits of butter, salt
and pepper. Pour over this milk to nearly cover and bake half
an hour or until done.
Oyster Plant or Salsify Cakes.
Grate the plants and to one-half pint add two eggs, one-half
pint milk and flour to make a batter, not too thin; drop in hot
lard and cook brown.
Salsify Cakes.
Scrape and cut a bunch of salsify and boil in salted water
until it can be mashed, then add tablespoon butter, pepper and
one or two eggs, with flour enough to make stick together; dip
in dry flour or cracker crumbs, and fry in hot lard and serve hot.
To Fry Salsify.
Scrape and cut up one bunch, put in skillet with water,
cook till soft, pour off water and add tablespoonful butter and
sprinkle with flour; stir and fry brown and serve.
Baked Beans.
One quart of beans, one-quarter pound of salt pork, one
teaspoon salt, one-half teaspoon pepper,~one-half teaspoon dry
mustard, one-quarter cup molasses, one quart canned tomatoes.
Soak beans over night, drain and put in bean pot. Mix salt,
pepper, mustard and molasses together, adding one cup of boil-
ing water; add to this the pork and enough water to cover beans.
Cook in moderate oven about eight hours, adding (hot) water as
needed. Stew tomatoes about twenty minutes and add to beans
about two hours before they are done. V. K.


NEW CENTURY Cook BOOK. 81

Baked Beans.
One cup beans soaked over night in cold water, next day
boil till skins burst, changing water three times, one-half cup
syrup, one teaspoon mustard, three tablespoons vinegar, one
teaspoon salt, add hot water to keep moist, bake several hours.
MRs. A. W. MARTIN.
Baked Beets.
Beets retain the sugary, delicate flavor if baked, turn fre-
quently while in oven, using a knife when done, remove skin and
serve with butter, salt and pepper on slices.
MRs. A. W. HARLAN.
Turnips.
Mash one-third turnips with two-thirds potatoes, cook tur-
nips longer than potatoes, serve with pork tenderloin.
MRs. A. W. HARLAN.
Broiled Bananas.
Peel and lay in a pan, whole, as many bananas as you
wish, pour a little melted butter and some sugar over them, then
set in the oven and broil a nice brown. MRs. REYNOLDs.


NEW CENTURY Cook Book.

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NEW CENTURY Cook Book. 85

and repeat the process four successive days. Fifth day drain
off salt-water and cover with fresh water boiling hot, letting this
stand twenty-four hours. Sixth day drain off water and cover
with six quarts of boiling vinegar containing two ounces of pow-
dered alum, one ounce -celery seed, two pounds light brown
sugar, five cents worth of cinnamon bark and five cents worth
whole cloves. MRs. M. P. HATFIELD.
New York Mustard Pickle.
Two quarts cucumbers, two quarts small white onions, two
quarts green tomatoes, one large head cauliflower, twelve green
peppers. Cut all up and put in salt water for twenty-four hours,
scald in brine and drain.
Dressing—twelve tablespoons Coleman's mustard,two table-
spoons turmeric powder, two tablespoons celery seed, three
cups sugar, two small cups flour. Mix and add four quarts
vinegar, scald until thick as boiled custard and pour over pickles.
CLARA E. HAoANs.
Ripe Cucumber Pickle.
Pare, quarter; take out seeds; put in salt brine over night;
then take out and wipe dry in the morning; then one quart vin-
egar, one pound sugar, some whole cloves and cinnamon bark;
put in cucumbers and boil until cucumbers are almost trans-
parent; then take out cucumbers and lay in jar; throw the vin-
egar away and make fresh, same as before; boil ten minutes;
then pour over. After two or three days they will fit for use.
MRs. T. C. HAMMOND.
Sweet Cucumber Pickles.
For one gallon of pickles: Two quarts vinegar, one pound
brown sugar, one ounce cinnamon, one ounce cloves, one ounce
ground pepper; put all in a kettle; let come to a boil, pour over
the pickles, and cover up tight. MRs. NV. C. GALLAWAY.
Pickles.
Take one thousand five hundred small cucumbers, wash
them in two or three waters, rubbing them well to remove all
sand, then dry them carefully and place in stone jars, make
enough brine to fill the jars and strong enough to float a potato,
boil it and while boiling hot pour over the pickles, keep in a
6


NEW CENTURY Cook Book. 87

cucumbers three pints small onions, sliced thin; one ounce cel-
ery seed, 'three ounces mustard seed, two cups olive oil. Cover
with cold vinegar and seal up for a few weeks.
MRs. ]. R. \VoomsRiDGE.
Sweet Cucumber Pickles.
Take one peck of small~ cucumbers, and for five mornings
pour over them a hot brine, the proportion one cup salt to one
gallon of water; the sixth morning pour over the pickles hot
vinegar enough to cover; in twenty-four hours take fresh vine-
gar; to this add one and one-half pounds of brown sugar, one-
fourth pound of mixed spices; pour over pickles boiling hot,
cover the jar and in a few days they will be ready for use.
MRs. H. O. BATEs.
Mexican Pickles.
Two and one-half pounds green tomatoes, one-half pound
green peppers, one-half pound onions—all cut in small pieces—
seasoned with horseradish, mustard and a few celery seeds.
Boil an hour, and when cold pour strong vinegar over all.
Favorite Pickles.
One quart raw cabbage, chopped fine; one quart boiled
beets, chopped fine; two cups sugar, tablespoonful salt, one tea-'
spoonful black pepper, one-fourth teaspoonful red pepper, one
teacup grated horseradish; cover with cold vinegar and keep
air-tight. “Horns” Cook BooK.
' Cold Pickle. (Very Fine).
Into a two or three-gallon stone jar put one gallon best
cider vinegar, one pound of brown sugar, one-half pint salt, two
ounces tumeric, two ounces black pepper, two ounces ground
ginger, two ounces cloves, two ounces mace, two ounces white
mustard seed, one box Coleman’s mustard, and a little horse-
radish, split into strips. This pickle may be prepared early in
season, throwing into it at any time small cucumbers, snap
beans, onions, cauliflower. Stir occasionally. \Vhen jar is
full enough tie up with stout paper. Will keep indefinitely.
MRs. ]. M. MELvILLE.
Corn Pickle.
One dozen ears of corn, boil five minutes on the ear, then
cut down fine; one head of cabbage, two green peppers and two


88 NEW CENTURY Cook Book

red ones, three pints of vinegar, one cup of sugar, celery seed.
Mix all together and boil twenty minutes. The cabbage and
pepper are chopped fine. HARRIET HAGANS.
Pickles.
One cup of salt to two gallons of pickles; scald water two
or three mornings; then wash pickles and put a layer pickles
in a jar, then spices and green peppers cut up, and then pickles
again; continue so until your jar is full; then boil your vinegar
and one cup of brown sugar and pour over the pickles boiling
hot.
Bottled Pickles.
Wash and wipe a half bushel of medium-sized cucumbers
suitable for pickling; pack close in a stone jar, sprinkle over the
top one pint of salt, pour over a sufficient quantity of boil-
ing water to cover them, place a cloth over the jar and let
stand all night; drain off the water and place the pickles on
stove in cold vinegar, let them come to a boil, take out, place in
a stone jar and cover with either cold or hot vinegar. They
will be ready for use in a few days, and are excellent. It is
an improvement to add a few spices and a small quantity of
sugar. MRs. S. C. ScoTT.
Mixed Pickles.
Two heads of cabbage, one peck of green tomatoes, two
heads of cauliflowers, one peck of small onions, one gallon of
_ small cucumbers; chop cabbage and tomatoes fine and add salt,
let stand over night then drain; pick cauliflowers into small
pieces, let them stand in strong brine over night, then drain and
scald until quite tender in weak vinegar, then drain again, then
mix pickles all together and add two gallons of vinegar, set over
stove to cook, then add one pint of grated horseradish, half
pound of white mustard seed, one-fourth pound ground mustard,
one-fourth pound black pepper, one ounce of celery seed, one
ounce of cinnamon, one ounce of turmeric powder, one ounce of
curry powder, one ounce of mace, four pounds of brown sugar;
keep well stirred up; cook until tender. MRs. IDA A. COOK.
“ Paste Pickle.”
Two quarts cucumbers, sliced; one quart small onions, one
quart green tomatoes, one quart string beans, three bunches


NEw CENTURY Cook Book. 89
celery, one head cauliflower; pepper to taste or six green pep-
pers. Cut the tomatoes, beans, celery and -cauliflower in small
pieces, cover all with salt and water and let it stand twenty-four
hours, then scald in the same water and drain.
“ PASTE.” — Five tablespoons mustard, one tablespoon
Turmeric, three quarts cider vinegar, two cups sugar, one cup
of flour, two teaspoons celery seed. Mix all together and cook
until thick, stirring to keep from burning. When done, pour
over pickles hot. MRs. D. WATERsoN.
Delmonico Pickle.
One peck of green tomatoes, one-half peck of silver-skinned
onions; slice together and put into a crock with one quart of
salt; cover with a plate and set in cool place. Six large cucum-
bers, peeled and cut in small dice; eight bunches of celery, cut
in small pieces. Put these into another crock and cover with
a plate, having sprinkled slightly with salt. After twenty-four
hours pour off the brine and soak in cold water for twelve hours.
Take two gallons of cider vinegar, four pounds brown sugar, one
pound white mustard seed, one-eighth pound celery seed, five
cents’ worth white cloves, one cent’s worth cinnamon bark and
one-eighth turmeric. Put all together in a kettle and allow to
heat. Then put in your pickles and simmer for one hour, stir,
put in jars and keep in cool place. Excellent.
MRs. ]. B. SWIFT.
French Pickle.
One peck green tomatoes, twelve green peppers, one head
cabbage, two stocks celery, one-half dozen large cucumbers
chopped and mixed with one teacup of salt. Let stand twelve
hours, drain dry and scald in two quarts of vinegar; drain and
pack in jars. When cold, pour over two quarts of vinegar, two
cups brown sugar, one-half pound mustard seed, two ounces
celery seed, one ounce turmeric. Heat scalding hot.
MRs. A. BoYD.
Higdon Pickle.
To two quarts chopped cucumbers, take one quart chopped
onions, salt and let stand and drain over night; then add one cup
of white sugar, one ounce of white mustard seed, one teaspoon-
ful cayenne pepper and vinegar enough to cover; let come to a
boil, and seal. MRs. J. B. SWIFT.


- 90 NEW CENTURY Cook Book.

Tomato Pickle.
One peck green tomatoes, one head cabbage, one dozen
onions, two tablespoons salt, two tablespoons, each, allspice',
cloves, mace, celery seed and mustard seed, two pounds brown
_ sugar, bunch horseradish, chop fine and drain over night, then
place in a kettle with the sugar and spice, cover with vinegar,
let come to a boil, and seal. MRs. ]. B. SWIFT.
Pickled Onions.
One peck small white onions, scald with boiling water, which
will remove the odor and cause the skins to come off easily;
when peeled, pour over them hot brine strong enough to float
an egg, leave them stand twenty-four hours, pour off the brine,
then cover with boiling vinegar, which will draw out the salt,
after a day or two pour this off, and cover with fresh vinegar,
and add some red peppers cut in pieces; put in jars or bottles.
MRs. VORKELLER.
Tomato Pickle.
One peck tomatoes, eight large onions, slice, put in layers,
sprinkle with salt and let stand over night, drain and rinse in the
morning, scald in one pint vinegar and two pints water,scald
slowly until yellow, drain through colander, put on stove one-
half gallon vinegar and three pounds brown sugar, and spice to
taste (about two teaspoonfuls of whole cloves, allspice and stick
cinnamon, and a little bit of mace), let the mixture boil and add
the tomatoes and onions and cook slowly a short time, then put
in jars. MRs. \V. F. CocHRAN.
Pickles.
One quart boiled chopped beets, one quart chopped cab-
bage, two small cups sugar, one cup horseradish, one teaspoon
black pepper, one tablespoon salt, one quarter teaspoon red
pepper; cover with cold vinegar. MRs. ]. E. STUART.
Jim Jam.
Six pounds crab apples (not peeled) cored and cut into dice;
one pint vinegar; two pounds seeded raisins; two oranges, chop
peel very fine; six pounds sugar; one and one-half tablespoons
cinnamon; one tablespoon cloves. Put spices loosely in a bag
. with one cup of water; boil awhile; then take that water, put


NEW CENTURY Cook Book. 'J1
sugar and vinegar; boil twenty minutes; then put in apples and
raisins and cook three-quarters of an hour; add orange last.
MRs. ]. MORTON.
Mangoes.
Take small muskmelons and remove the inside and put
them in brine forty-eight hours, afterward putting them in a
weak alum water over night. Then drain them and put in the
filling, cinnamon, cloves and mustard seed, small onions, cucum-
bers, green peppers, chopped cabbage and nasturtium seed.
Then tie them up and put in vinegar.
MRs. C. H. THAYER.
Sweet Pickles (Any Fruit).
Seven pounds of fruit, four pounds white sugar, one quart
strong vinegar, whole cloves and cinnamon. Put fruit and sugar
in kettle, heat slowly to boiling, add vinegar and spices; boil
five minutes. Take out fruit to cool, boil syrup thick, pack
fruit in jars (previously heated), pour on syrup while hot; seal.
MRs. C. A. WILsoN.
Sweet Pepper Mangoes.
Eighteen large sweet green peppers, cut right in half, care-
fully scraping out all of the seeds, chop fine one large solid cab-
bage, six peppers, removing the seed, one dozen large white
onions, grate two roots of horseradish, mix together with two
cups of white mustard seed, one ounce of celery seed, one ounce
of coriander seed, teaspoonful of allspice, one of cloves, one
coffee cup of sugar, stuff the above in the peppers, and tie them
carefully together, put them in a stone jar, boil pure cider vine-
gar, with mace in it, pour boiling vinegar over peppers, let it
stand two days, repeating this for the third time.
MRs. I. N. DANFORTH.
Pickled Peaches.
Fourteen pounds of fruit, seven pounds of sugar, one pint
of vinegar, one ounce of cloves. one ounce of cinnamon, four
blades of mace. Peel the peaches, let syrup come to a boil, and
then cook peaches until they can be pierced with a straw. Put
fruit in a jar and cook syrup till thick, then pour over peaches.
MRs. A. M. PLANT.


92 NEW CENTURY Cook Book.
~. _ . _._ _ _ .
Melon Rind Sweet Pickles.
Pare and cut in pieces the rind of one watermelon. Par-
boil in enough water to cover, to which an even tablespoon of
alum has been added. Make a syrup of one and one-half pint
vinegar and three pounds of granulated sugar, to which add one
tablespoonful each of whole cloves, stick cinnamon and whole
mace tied in a bag. Drain the melon from alum water and
cook in the syrup until tender and of a rich golden color. Keep
in glass fruit jars. MRs. D. H. LAMBERsoN.
Sweet Pickle Peaches or Pears.
To five pounds of fruit put three pounds sugar and one
pint vinegar. Season with mace, cinnamon and cloves. Dis-
solve the sugar in a little water; add the vinegar. When hot
drop in fruit and let cook until hot through, but not to break.
Put in jars hot and seal tight.
Pickled Peaches or Pears.
One-half cup of vinegar and one-half pound of sugar to a
little over one pound of the fruit; place all the sugar and vinegar
over the fire till it comes to a boil; add a layer of fruit and
cook until soft enough to run a fork through, then remove the
fruit and fill the same way until all are done. The syrup needs
no more cooking. Stick cloves in the fruit before cooking and
add cinnamon to syrup if desired.
Pickled Peaches.
Seven pounds fine large peeled peaches, four pounds white
sugar, one pint vinegar, a very little mace. Boil fruit in syrup
until tender, then bottle. MRs. C. E. MANDEvILLE.
Spiced Cherries.
One pint vinegar, three pounds sugar, one small bag of
spices. Boil the cherries in this syrup until done. Let stand
until next day—then pour off the juice and boil it, pour over the
fruit again and bottle. _ MRs. C. E. MANDEvILLE.
Spiced Grapes.
Pulp seven pounds of grapes. Let them come to a boil.
Squeeze out the seeds and then add the skins with three and
one-half pounds of sugar, one pint of vinegar, one-half ounce


94 NI;w CENTURY C001; Book.
Chili Sauce.
Eighteen ripe tomatoes, six onions, one and one-half tea-
cup vinegar, three red peppers, one teaspoon each cloves, all-
spice, nutmeg, pepper and cinnamon, two teaspoons salt, one cup
sugar. Cook about one hour.
Antwerp Sauce.
Four common-sized onions. one-half peck ripe tomatoes
(skinned), two red peppers, one-half scant teacup salt, one tea-
cup white sugar, three-fourths teacup white mustard seed, one
teacup grated horseradish, two tablespoonfuls ground cloves,
three tablespoonfuls celery seed, two tablespoonfuls ground
cinnamon, two tablespoonfuls black pepper, one quart cider vin-
egar; chop pepper and onions very fine; chop tomatoes and
drain them; mix well with the spices and put in a stone jar with
cover; do not cook. Good with cold meats.
E. B. SHEPARD.
Chili Sauce.
Thirty large tomatoes, ten red peppers, twenty large onions,
ten tablespoons of sugar, five tablespoons of salt, ten cups of
vinegar; remove seed from peppers and boil two hours; bottle
and seal. . MRs. RUSSELL.
Chili Sauce.
Thirty-six ripe tomatoes, eighteen green peppers, twelve
onions; chop these together and boil three hours; then add ten
tablespoonfuls of brown sugar, three or four of salt, six tea-
spoonfuls of cinnamon, six teaspoonfuls of ginger, and two
quarts of cider vinegar; let come to a boil.
MRs. D. D. THOMPSoN.
Chili Sauce (Splendid).
Eighteen ripe tomatoes, one and one-half teacups of vine-
gar, two onions, three large green peppers, one teaspoon salt,
one teaspoon cinnamon (ground), one teaspoon allspice (ground),
one teaspoon cloves (ground), one cup sugar. Boil thick as cat-
sup, and do not strain; boil tomatoes one hour, put onions and
peppers in, boil another hour, then put in the spices and let
simmer a few moments. (Chop onions and peppers separately.)
C. A. WILSON.


NEW CENTURY Cook Book. 95

Chili Sauce.
Twelve large ripe tomatoes, two green (or ripe) peppers,
one cup onions, all chopped fine, one tablespoon salt, one tea-
spoon each of ginger, cinnamon, allspice, cloves, two tablespoons
sugar, one cup vinegar. Boil until thick. E
MRs. A. H. REEvEs.
Chili Sauce.
Peel thirty large tomatoes, ripe, chop, ten red peppers,
chop fine, twenty large onions, chop fine, ten tablespoons of
sugar, five tablespoons of salt, ten cups vinegar. Remove the
seeds from the peppers. Boil two hours. This makes one
gallon and three pints. MRs. RUSSELL.
Chili Sauce.
One-half peck tomatoes, one large pepper cut fine, one
large onion chopped fine, one teaspoonful each of ground all-
spice, black pepper, cinnamon and cloves, and one pint of cider
vinegar. Boil all together, slowly, for one hour; cool and
bottle. MRs. E. F. HIGGINs.
Chili Sauce.
One peck tomatoes, three teacups each of peppers and
sugar, two cupfuls of onions, one cupful of salt, three pints of
vinegar, three teaspoonfuls of cloves, three of cinnamon, two
each of nutmeg and ginger.. Boil three hours.
MRs. B. F. MASTERs.
Chili Sauce.
Two quarts of ripe tomatoes, skinned and chopped fine,
two large onions, three red peppers, all chopped fine, four cups
vinegar, three tablespoons brown sugar, two tablespoons of salt,
two teaspoonfuls of all kinds of spices and ginger. Cook all
together until done. OAKLAND CHURCH.
Chili Sauce.
One peck tomatoes, boiled, strained through a colander,
two quarts onions; one dozen green peppers, chopped fine, one
quart vinegar, one small teacupful salt, four teacupfuls of brown
sugar, two tablespoonfuls of whole spice (tied in a cloth.) Boil
the whole for two hours. MRs. H. HILL.


96 NEW CENTURY Cook Book.
Chili Sauce.
Twelve ripe tomatoes, four peppers, two onions, two cups
sugar, three cups of vinegar, two tablespoons salt, one table-
spoon cinnamon. Chop tomatoes and onions separately very
fine, add the peppers (chopped) and other ingredients and boil
one and one-half hours. Bottle and it will keep a long time.
MRs. W. A. LoWELL.
Chili Sauce.
Twenty-four large ripe tomatoes, six green peppers, four
large onions, three tablespoons salt, eight tablespoons (Prawn
sugar, six teacupfuls good vinegar. Chop peppers and onions
very fine. Peal and cut the tomatoes. Boil all together three
hours. MRs. H. L. RANKIN.
Chili Sauce.
Thirty ripe tomatoes, seven green peppers, ten onions,
twelve tablespoonfuls sugar, five tablespoonfuls salt, five cups of
vinegar. Chop onions and peppers very fine. Cook one hour
and a half. MRs. W. ]. LUDINGTON.
Chili Sauce.
Twenty-four ripe tomatoes, six peppers, four onions, four
tablespoons sugar, two tablespoons salt, one tablespoon ginger,
one tablespoon cloves, one tablespoon allspice, one tablespoon
cinnamon, onequart vinegar. Simmer slowly two hours.
MRs. PRENTIss WARNER DREW.
O
Chili Sauce.
One peck tomatoes, one-half teacup red peppers, chopped,
two teacups sugar, two teacups chopped onions, one-half teacup
salt, three pints vinegar, three teaspoons cloves, three teaspoons
cinnamon, two teaspoons nutmeg, two teaspoons ginger. Boil
three hours. MRs. O. B. ]ENNINGs.
Chili Sauce.
Thirty-six large tomatoes, ten large onions, eight large red
peppers, eleven cups vinegar, twelve tablespoons sugar, six
tablespoons salt, one tablespoon of cinnamon, cloves, allspice
and ginger. Chop tomatoes, onions and peppers fine and boil
one and three-fourths hours. MRs. B. E. ARNTZEN.


NEW CENTURY COOK Book. 97

Chili Sauce.
Thirty-six ripe tomatoes, six large peppers, four large
onions. Cut the whole small and boil until the mixture can be
put through a colander. When strained add one tablespoon
cinnamon, one tablespoon cloves, two tablespoons salt, one cup
sugar two and a half cups vinager, simmer for a hour,then bottle
and seal. Set in cool place and it will keep good.
MRs. ]. M. MELvILLE.
Chili Sauce.
One peck peeled tomatoes, one dozen chopped onions, one
half dozen chopped red peppers, eight tablespoons of salt, six-
teen tablespoonfuls of sugar, four tablespoonfuls of cinnamon,
four tablespoonfuls of ginger, four tablespoonfuls of cloves, two
tablespoonfuls of allspice and eight cups of vinegar. Chop the
onions and peppers together; boil the tomatoes three hours, add
onions. peppers, vinegar and spices. Let boil another hour and
seal while hot. MRs. P. G. BURNs.
Tomato Sauce.
Twelve tomatoes, two onions, two green peppers, three
tablespoons sugar, two teaspoons salt, one and a half cups vine-
gar. Boil an hour or more. N. C. F.
Tomato Catsup.
Put into two quarts oi tomato pulp (or two cans of canned
tomatoes), one onion, cut fine, two tablespoonfuls of salt, and
three tablespoonfuls of brown sugar. Boil until quite thick;
then take from fire and strain it through a sieve, working it until
it is all through but the seeds. Put it back on the stove, and
add two tablespoonsful of mustard, one of allspice, one of black
pepper, and one of cinnamon, one teaspoon of ground cloves,
halfa teaspoonful of cayenne pepper, one grated nutmeg, one
pint of good vinegar, boil it until it will just run from the mouth
of the bottle. It should be watched, stirred often that it does
not burn. I~f sealed tight while hot, in large mouthed bottles, it
will keep for years. MRs. ]osII: BAKER.
Tomato Catsup.
One gallon skinned tomatoes, one pint vinegar, two table-
spoons of salt, two tablespoons of English mustard, one of
white pepper, two tablespoons of cloves and cinnamon and one


98 NEW CENTURY COOK BOOK.

of allspice, a cup of sugar, one large red and one green pepper,
one pint sliced onions. Use whole spices. Cook all well to-
gether, let stand over night, then strain first through colander,
then sieve. Then cook until thick enough and bottle while hot.
MRs. B. F. HEAD.
Tomato Catsup, as my mother makes it.
One-half bushel ripe tomatoes, one tablespoon ginger, one
tablespoon ground cloves, two teaspoons cinnamon, one-half
teaspoon red pepper, one teaspoon mustard, two-thirds tea-cup
salt, one-half tea-cup sugar, one pint cider vinegar, a few
onions chopped fine and tied in a cloth. Boil tomatoes until
tender; put them through colander; add spices and simmer
three or four hours. MRs. A. O. MCLAIN.
Tomato Catsup.
Boil tomatoes until thoroughly cooked, put through a sieve,
and add to every gallon of juice, one pint vinegar, one cup
sugar, one teaspoon each salt, cinnamon, mustard, ginger and
cayenne pepper. Boil to required thickness.
MRs. A. G. LANE.
French Mustard.
One-half cup mustard, one-half cup vinegar, one teaspoon
salt, one teaspoon tlour, one tablespoon sugar. Mix, boil and
stir until it thickens, then add four tablespoons vinegar and one
well beaten egg.
Tomato Catsup.
One peck tomatoes, one-half cup of sugar, two cups of vine-
gar, two teaspoons of cloves, two teaspoons of ginger, two tea-
spoons of mustard, three teaspoons of salt. one-half teaspoon of
red pepper. Boil about two hours or longer.
MRs. ]. Q. ADAMs.
Tomato Catsup.
One bushel of tomatoes, one quart cider vinegar, two ounce
whole cloves, four ounces whole allspice, three tablespoons
ground black pepper, three teaspoons red pepper, one small half
pint salt. Peel and boil up tomatoes and strain through a sieve,
mix ingredients all together, putting spices in a bag, and boil to
required thickness and bottle in air-tight cans.
MRs. T. B. ACKERs.


NEW CENToRY' Cook Book. 99

Catsup.
Half bushel tomatoes, four large red peppers, four onions;
cook slowly until soft; then put through a sieve. Add one gal-
lon vinegar, three tablespoonfuls of salt, cinnamon, cloves,
allspice and mustard; boil all together, then seal in bottles.
MRs. B. E. ARNTZEN.
Catsup.
To one peck of ripe tomatoes, one quart of good vinegar,
one teacup brown sugar, two-thirds teacup salt, two tablespoon-
fuls ground black pepper, two tablespoonfuls ground cloves,
two tablespoonfuls ground allspice, two tablespoonfuls ground
cayenne pepper, four large onions, ten clover garlic, one table-
spoonful of celery seed. Boil the tomatoes together with the
onions and garlic, chopped fine till they are very soft; strain
through a sieve; then add the other ingredients except celery
seed. Let it boil until thick enough; then add celery seed and
bottle. MRs. HIGHLEY.
Cold Catsup.
One peck ripe tomatoes chopped, two stalks celery cut
small, one root horseradish grated, one tablespoonful mixed
spices (cloves, allspice, mace and cinnamon) pounded, one cup
chopped onions, one quart good vinegar, one teaspoonful salt,
also black and cayenne pepper; mix all well and put in jars or
wide-mouthed bottles. MRs. R. W. DUGAN.
Cold Catsup.
Chop line one-half peck of ripe tomatoes and put in a col-
ander to drain. Add one-half cup of grated horseradish, one-
half cup of salt, one-half cup of black and white mustard seed
mixed, two large green peppers, two bunches of celery, one
large cup of chopped onions, one large cup of nasturtium seeds,
one large cup of brown sugar, one teaspoon mace, one teaspoon
cinnamon, one teaspoon black pepper. Pour over one quart
of cold vinegar. MRs. I. ]. HANMER.
Cold Catsup.
One-half peck ripe tomatoes, two roots horse-radish cut in
small strips, two stalks celery, three red peppers, one cup nas-
turtium (seeds), one-half cup salt, one-half cup sugar, one table-


NEW CENTURY Cook BOOK. 101

Currant Catsup.
Five pounds of currant juice, two pounds of sugar, one tea-
spoon mustard, one tablespoon cloves, one tablespoon cinnamon,
one tablespoon allspices, one teaspoon pepper, one pint of vine-
gar, boil one and a half hours. MRs. TREJAY.
Chow-Chow.
One-half bushel of green tomatoes, one dozen onions, one
dozen green peppers (chopped fine), sprinkle with salt and let it
stand over night, then drain off the lime, cover it with vinegar,
and cook one hour slowly, drain again and pack closely in a jar;
take two pounds of sugar, two tablespoons of cinnamon, one
pound of allspice, one each of cloves and pepper, one-half cup
ground mustard, one pint horse-radish and vinegar enough to
mix them; then, when boiling hot, pour it over the mixture in
the jar and cover tightly. ASHMEADOW.
Chow-Chow.
One peck green tomatoes, ten large onions, one large cab-
bage, three cups sugar, three green peppers, one tablespoon
each of cloves, cinnamon, ginger and mustard seed, two table-
spoons of salt, vinegar to cover. Chop tomatoes fine and drain,
press out the juice, chop cabbage and onions well together,
cook about twenty minutes, stirring often. Can as fruit.
MRs. N. SWIFT.
Chow-Chow.
One-half peck green tomatoes, two large heads cabbage,
fifteen large onions, twenty-five large cucumbers, one pint
grated horseradish, one-half pound mustard seed, one teacup
black pepper, one ounce trumeric. The tomatoes, cucumbers,
onions and cabbage cut small and pack down over night with
salt. In the morning pour off the water and put to soak in
vinegar and water for a day and night, then drain well. Boil
the spices in one-half gallon vinegar with three pounds of brown
sugar, then pour over pickle while hot; repeat this three morn-
ings. Then mix five ounces of dry mustard with one-half pint
best salad oil, add two quarts more vinegar, and stir this in
when the pickles are quite cold. Not good for six weeks. Equal
to imported pickles. MRs. MELvILLE.
7


102 NE\’ CENTURY Cook Book.
Chow-Chow.
One peck of green tomatoes, one head of cabbage, one
quart of set onions, six salt cucumbers, six green peppers; chop
this together and let stand twenty-four hours with one-half cup
of salt. After standing, drain, then add celery and cauliflower.
Six bunches of celery, five pounds of brown sugar, one-quarter
pound of turmeric, one-half pound ground mustard, one ounce
of cloves, five cents’ worth of horseradish, five heads of cauli-
flower. Then add one quart of vinegar, and water enough to
cover. Then boil well twenty minutes. Then drain again; then
add sugar and spices and one-half gallon of vinegar, and boil
twenty minutes. Then place in jars. Will make three gallons.
' Mas. K. PLATTENBURG.
Piccalilli.
Two medium-sized heads of cabbage, one peck green toma-
toes, three green peppers, one-half ounce whole pepper, two
ounces mustard seed, one-half ounce whole cloves, one-half .
gallon of vinegar. Chop cabbage, tomatoes and peppers very
fine. Put a layer of this and a light layer of salt alternately
into a crock. Leave over night. Press through a colander,
add spice and vinegar. Cook about one-half hour after it comes
to a boil. ' ALICE TRoY.
Piccalilli.
Chop one peck green tomatoes. six onions and four green
peppers. Put on one cup salt, and let stand over night. In the
morning drain off, put in kettle with a teacup of brown sugar,
one teaspoon black pepper, one of mustard seed, one of celery
seed, and cloves and cinnamon to taste. Boil until done. Cover
all with vinegar.
Piccalilli.
One large cabbage, two quarts green tomatoes, two quarts
onions, one quart peppers, two quarts vinegar, two cups sugar,
one tablespoon mustard seed, one tablespoon allspice, one
tablespoon cloves. Chop all fine, then add vinegar, spices,
sugar, salt, mustard. Boil ten minutes.
Piccalilli.
One peck green tomatoes chopped fine, one cup of salt
sprinkled over them. Let it remain over night. Drain off.


NEW CENTURY Cook Book. 103
Four green peppers, six onions chopped fine, two and one-half
cups sugar, one-half teaspoon ground black pepper, one table-
spoon mustard, one tablespoon allspice, one-half tablespoon
cloves, one tablespoon cinnamon, one-half cup white mustard
seed. Cover with vinegar and boil until tender. N. C. F.
Maryland Mangoes.
Let stand in salt water that will bear an egg, two dozen
green canteloups (ten days), soak them in pure water twenty-
four hours, changing the water frequently, pour off the water,
cut mangoes in halves, scrape out seeds, cover with best cider
vinegar, adding lump of alum size of pigeon's egg, and boil fif-
teen minutes; let mangoes stand in this vinegar oneweek, then
fill them with the following: One large or two small heads of
cabbage, twelve large white onions, two quarts of green toma-
toes, chopped fine and well drained, half an ounce of turmeric of
spices, half ounce black pepper, half an ounce of mace, half an
ounce of allspice, two roots of grated horseradish, half an ounce
of celery seed, cup full of mustard seed, cup full of brown sugar,
mix all with four tablespoonfuls of imported olive oil, fill the
mangoes, tie them securely but carefully, cover them in a stone
jar with cold vinegar, in three or four weeks add two pounds of
brown sugar; half an ounce of turmeric may be added if you like
the color. MRs. I. DANFORTH.


104
NEW CENTURY Cook Book.

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Rules for Salad Making.
Most salads should be very cold.
Mix quickly with china or wooden utensils, in earthen or
granite ware and not too long before serving.
Always use something eatable for garnishing.
For luncheons and supper, serve rich salads; for dinner and'
tea, the more delicate, lighter salads.
Use cooked dressing for fish and fowls, mayonnaise for
tomatoes, lettuce, vegetable jellies, eggs and lobster, crab, etc.
In the dressing flavors should blend, not too much of any
one flavor.
A salad is not well made if there is oil remaining in the bowl
when served.
Fruit Salad.
Slice and arrange in an artistic manner in a glass dish: two
oranges, one large banana, one dozen English walnuts, one
dozen candied cherries. Prepare the gelatine as directed in the
recipe for Fruit Gelatine Puddingand pour over the fruit. '
MRs. E. W. BURkE.
Fruit Salad.
Use one package of Plymouth Rock gelatine, prepare ac-
cording to directions. When the hot water is added have your


NEW CENTURY Cook Book. 107
fruit ready to stir in—oranges, bananas and pineapple. Cut in
very small pieces, sweeten to taste, then let it stand over night
on the ice or in a very cold place. To prepare for the table,
have your oranges cut half in two and take out all the orange
leaving an empty cup, then fill with with fruit salad and cover
the top with whipped cream, dropping a few candied cherries
over the top. MRs. WATSON.
Fruit Salad. '
One box Plymouth Rock gelatine, dissolved in cup of pine
apple juice, let stand for two hours, then pour in this one cup of
boiling water, add two cups sugar and let all dissolve, then add
one can pineapple cut in pieces, three bananas sliced thin, four
oranges sliced or chopped, strain jelly over the fruit and cool.
Serve with whipped cream.
MRs. WEBB SMITH, LaFayette, Ind.
Orange Salad.
Six oranges, one-half cup of pulverized sugar, juice of half
a lemon, cut oranges in halves, scoop out the pulp without
breaking the skins, mix the pulp, lemon juice and sugar together,
put in a cold place, when ready to serve fill orange shells and
put a spoon full of whipped cream over them. Very dainty.
Enough for a family of six. MRs. DoNALDsoN.
Orange Salad.
Cut oranges into thick pieces (cube shaped), serve on let-
tuce with mayonnaise dressing. W'hite grapes with oranges
make a more elaborate salad. MRs. C. E. MoRRIs. '
Canned Cherry Salad.
One and a half pounds of cherries, one cup of tapioca, one
cup of sugar, cover the tapioca with cold water and cook over
night; in the morning put it on the fire with one pint of boiling
water; simmer slowly until the tapioca is perfectly clear. Stone
the cherries, stir them into the boiling tapioca, add the sugar.
Take from the fire, turn into a serving dish and set away to cool.
Serve with sugar and cream. MRs. H. E. FORD.
Waldorf Salad.
Take equal portions of celery and tart apples, prepare the ‘
dressing first. The yolks of three eggs, thoroughly beaten, with


108 NEW CENTURY Cook Book.
two large teaspoonfuls of mustard, add a little salt and one
tablespoonful of sugar and half acup of vinegar, put on the fire,
stir constantly until it thickens, after taken from stove add two
tablespoonfuls of olive oil; just before time for serving pare, core
and cut apples into small squares and cut the celery into thin
slices, pour over the dressing. MARIE SPRINGSTUBE.
Apple Salad.
Cut tender apples into dice after paring, remove skins from
white grapes, cut in half and remove seeds. Cut, not chop, the
meats of English walnuts. To three parts of apple use one of
grapes and a little less than one of walnuts. Keep fruit on ice
both before and after cutting. Serve on lettuce leaves with
mayonnaise dressing. Excellent. MRs. L. WHITLOCK.
Shrimp Salad.
Four hard boiled eggs, one and one-half cups celery, and
one pint or one can of shrimps.
DREssI1\'G.—Two raw eggs, well beaten, one tablespoonful
butter, one teaspoonful salt, two teaspoonfuls prepared mustard,
one-half teaspoonful pepper, and four large tablespoonfuls
vinegar. Boil in a double boiler until the dressing is thick. Let
cool and add one-half cup of whipped cream and two table-
spoonfuls of salad oil. CLARA E. HAGANs.
Crab Salad.
Boil crabs for about twenty minutes; when cool open; throw
away the spongy part and sand bag. Pick the meat out care-
fully; also out of the larger claws; mix meat with a little mayon-
naise or cooked dressing. Line salad dish with leaves of crisp
lettuce, put in salad and pour in balance of dressing. Canned
crabs may be used.
Oyster Salad.
Fry oysters as you would for the table, cut them in small
pieces as soon as cool; chop two-thirds as much celery; use for
dressing four eggs, one cup vinegar, one teaspoon mustard, a
little pepper and salt, piece of butter size of a walnut; cook until
it looks like custard; then pour over oysters and celery.
Sweetbread Salad. i
One pair sweetbreads, one tablespoonful lemon juice, one
head lettuce, one-half pint mayonnaise dressing, a slice of onion


NEw CENTURY Cook Book. 109

(if liked); clean and cook the sweetbreads in boiling salted water,
with one teaspoonful lemon juice, twenty minutes and plunge in
cold water to harden, stand away to cool; when cold cut into
dice; arrange the lettuce leaves around a salad dish, mix sweet-
breads with part of the mayonnaise and put in center of dish,
covering the rest with mayonnaise; a thin slice of onion may be
put in the dish before adding the salad, if liked.
Deviled Ham.
Three pounds cooked ham, with but little fat, chopped fine,
let one-half cup vinegar come to a boil and stir into it one egg
well beaten, one tablespoon sugar, one tablespoon prepared
mustard. When boiling hot turn it over the ham and mix thor-
oughly. MRs. A. G. LANE.
Beef Salad.
One cup beef, chopped fine, three hard boiled eggs, one
teaspoonful of mustard, teaspoonful oil or butter, a little salt,
dash of pepper and a little vinegar. Set it in a cold place till
ready to use. MRs. E. G. PARK.
Salmon Salad.
One can salmon, one-half dozen crackers, one hard-boiled
egg chopped, two stalks celery, chopped fine, one large mashed
potato, three spoonfuls cream, one-half teaspoonful each of
pepper salt and sugar, one-half cup vinegar.
MRs. ]. B. SWIFT.
Salmon Salad. .
One small can salmon, six hard-boiled eggs, six pickles
chopped fine. Season with salt, pepper, mustard, celery seed
and the juice of a lemon.
Salmon Salad.
One and one-half cups chopped cabbage, one heaping cup
rolled cracker crumbs, to one can of salmon, three hard-boiled
eggs, chopped fine, one-half teaspoonful mustard, and vinegar
to suit taste. MRs. C. F. ANNETT.
Chicken Salad.
Turkey is more economical and better for salad. To a nine-
pound turkey or same of chicken allow nine eggs—seven hard-
boiled and two raw yolks and whites beaten stiff; to each egg


110 NEW CENTURY Cook Book.

allow tablespoonful of salad oil, one saltspoon of salt and same
of mustard, two of cayenne, celery to taste, lettuce, using only
the heart in season, and juice of two large lemons or three small
ones.
Chicken Salad. (French).
One chicken (a nice fat hen preferred) well boiled with a
little salt in water; cook one carrot in stock at same time; cut
the chicken in dice, not too fine; use one-half as much chopped
celery as chicken; mix thoroughly; line salad dish with lettuce
leaves and put mixture in; cut carrot in dice and sprinkle over
top—also a tablespoonful each of cooked French peas and
capers. Set on the ice until ready to serve, then pour over the
whole mayonnaise dressing.
Cheese Salad.
Use cream cheese. Mix with it a very little green coloring
paste. (Lettuce juice will answer.) Then roll the cheese into
balls the size of birds’ eggs. This can be done by using smooth
side of butter paddles. Get fresh lettuce leaves, wet them with
French dressing. Cut in thin strips like grass. Arrange nests
on a flat plate with a whole leaf underneath each one and put
in three cheese balls. Serve a nest to each guest.
ADA H. SMITH.
Egg Salad.
Boil six eggs, until ,hard, cool and slice. Have ready a
cream dressing, two eggs well beaten, a teaspoonful of sugar,
one-fourth teaspoonful of salt, two tablespoonfuls of sweet cream,
a pinch of mustard, put in a double boiler and stir until it thick-
ens, when cool pour over the eggs. MRs. S. B. ]oNEs.
Egg Salad.
Boil one dozen fresh eggs, until hard, peel and cut in halves,
remove the yolks and mash them, then mix with butter,'salt,
pepper, celery seed and three tablespoons vinegar, fill the whites
with the mixture. Serve on lettuce leaves.
Lettuce Salad.
Use one-third as much salad oil as you do vinegar; pepper
and salt to suit taste. Cut up young lettuce with sharp knife,
pile in salad bowl; sprinkle with powdered sugar, pour rest of
ingredients, mixed together, over salad. Stir up with fork to
mix well. ' ' '


NEW CENTURY Cook Book. 111

Peanut Salad.
Two eggs, whites and yolks beaten separate, one teacup
vinegar, a piece of butter size of an egg, heat butter and vine-
gar together; in yolks o1 eggs put one teaspooniulof salt, one
of mustard, one-half cup of sugar, stir thoroughly, then stir in
the beaten whites, stir all this in the vinegar and let come to a
boiling point, when cold stir in one large cup of finely chopped
peanuts. MRs. PIERCE.
Russian Salad.
Layer of cold boiled potatoes, layer of celery chopped, layer
of hard boiled eggs, layer of pecans. Dressing. —yolks of twelve
eggs, one small teaspoon of mustard, one-half teaspoon salt,
pinch of pepper, three tablespoons of sugar, one-half cup of
butter, one cup of vinegar, one cup of cream.
MRs. STAFFORD.
Apple, Chestnut, or Pecans, and Celery Salad.
One and a half cupfuls each of apples cut in dice, celery
and boiled chestnuts, cooked dressing and celery tips. Cut the
apples in dice, shell and boil the chestnuts fifteen minutes or
until soft but not broken. Drain and when cool cut the chest-
nuts and celery in slices, moisten with a part of the dress-
ing and put in a salad dish with the remainder of the dressing
on top. Garnish with celery tips. If pecans are used chop
them and use instead of chestnuts.
CookED DRESSING.-—Tht'€e eggs, two teaspoonfuls of salt,
one teaspoonful of mustard, one teaspoonful paprika or one-
fourth saltspoonful of cayenne, two tablespoonfuls of oil or
melted butter, one cupful of milk, one-half cupful of vinegar.
Separate the eggs and beat the yolks until light. Add season-
ings to vinegar and heat to boiling point. Scald the milk and
pour it on the yolks and cookiit with the vinegar in a double
boiler until it begins to thicken, then add the oil and whites of
the eggs which have been beaten until stiff.
A Quick Salad.
Slice half dozen large cold boiled potatoes; put into salad
dish and season as follows: two tablespoonfuls best salad oil,
add half teaspoonful sugar, same of pepper, made mustard and


NEW CENTURY Cook Book. 115
Lima Bean Salad.
Place on a large platter six saucer-shaped leaves of lettuce.
Put a tablespoonful of Lima beans into each leaf, season with-
celery salt, and mash each with part of a spoonful of Yacht Club
Salad, and using a very little chopped parsley, or beet or carrot
may be added to each. This is a very neat form of serving all
sorts of vegetable, fishgand meat salads.
MRs. W. C. HENDRIcks, Galesburg, Ill.
Beet Salad.
Two quarts chopped cabbage, one quart cooked beets, one
and one-half cups sugar, one teaspoonful salt, one teaspoonful
pepper, vinegar sufiicient to cover. MRs. FARRAR. -
Stuffed Beet Salad.
Boil small beets until tender, lay in vinegar over night, cut
off ends to stand up, hollow out in thick cups, chop crisp celery,
mix with mayonnaise dressing, fill beets. Serve on lettuce
leaves of or parsley. MRs. R. A. LoNSDALE.
Cold Slaw.
Small head ofcabbage cut fine, salt and pepper to taste, one
teaspoonful of mixed table mustard, three teaspoonfuls sugar,
two-thirds of a cup of vinegar. Mix sugar, mustard and vinegar
together and pour on slaw. MRs. H. E. SToRY.
Apple Salad.
Chop not very fine one quart of apple, one pint of celery,
one cup English walnuts, blanched. Mix a little salad dressing
with it and serve on lettuce leaves. Pour a spoonful of mayon-
naise dressing on top with half a walnut over that:
RUTH HALL WooD.
Imperial Fruit Salad.
Two very tart apples, two oranges, one can pineapple,
twelve large tablespoons of celery cut fine, twelve large table-
spoons of mayonnaise dressing, twelve small tablespoons of Eng-
lish walnuts. For Twelve Persons.
Egg Salads.
No. I. Cut hard boiled eggs in half crosswise, remove the
yolks, cut into dice and mix with diced chicken or lobster. Fill


NEW CENTURY Cook Book. 117

beaten eggs and vinegar, put it in a bowl and place in a pan of
boiling water and stir till it thickens. Let it cool. ]ust before
serving the salad pour over it a half cup of sweet cream.
MRs. ]. H. ]oIINsoN.
Salad Dressing.
Beat the yolk of six eggs, scant one-half cup butter, one
teaspoon salt, one-half teaspoon white pepper, two teaspoons
sugar, one teaspoon mustard, two-thirds cup vinegar. Make a
cream of butter and eggs and heat the vinegar to boiling and
pour on the above. Add cream when ready to use.
Cold Slaw Dressing.
Two eggs, 'one cup sweet milk, two tablespoonfuls sugar,
four tablespoonfuls vinegar, piece of butter size of a walnut.
MARY E. WoRk, Hillsboro, O.
Lettuce Dressing.
Boil three eggs until hard, take off the shells and remove
the yolks, mash them smooth and fine; add one tablespoonful
of melted butter and a little salt and pepper; mix well; add
gradually one-half teacup of vinegar, beat and stir thoroughly,
then pour the dressing over the lettuce. Cut the whites of the
eggs in rings and lay them on top. Serve as soon as made.
M'Rs. W. GEORGE PATTISoN.
Salad Dressing.
One and one-half cups vinegar, one-half cup sugar, three
eggs, two tablespoonfuls mustard, butter size of an egg, pinch
of salt, pinch of red pepper, teaspoonful cornstarch. Cook
and beat well.
Cream Salad Dressing.
Two eggs, three tablespoons vinegar, one tablespoon cream,
one teaspoon sugar, one-fourth teaspoon salt, one-fourth tea-
spoon Inustard. Beat two eggs well, add the sugar, salt and
mustard, then the vinegar and cream. Place the bowl in a
basin of boiling water and stir until the thickness of cream.
Cool and use as needed. If boiling all the time five minutes
will cook it.
5


NEW CENTURY Cook Book. 119
Salad Dressing.
One and one-half cups of vinegar and water, one-half cup
butter, one-half cup sugar, put together and heat on the stove;
then beat the yolks of four eggs and add one teaspoonful mus-
tard, salt and flour, with a little pepper; pour hot vinegar, sugar
and butter over all, stirring all the time; when cold, add a little
sweet cream. MRs. CHETISTER.
Salad Dressing.
Two eggs, one tablespoon sugar, one-half cup vinegar,
pinch of salt, pinch of mustard, one teaspoon butter; beat well
altogether and let it come to a boil, and when taken from stove
put in a little cream and a few pounded English walnuts.
MRs. W. C. CoLLINs.
Salad Dressing.
Yolks of two eggs, butter (egg size), two tablespoons sugar,
two tablespoons flour, one tablespoon mustard, one teaspoon
salt, one cup cream or milk; beat together before adding milk.
Cook until it thickens; cool with as much vinegar as desired.
MRs. G. H. MERRILL.
Salad Dressing, Without Oil.
One-half cup of cream or good milk, one-half cup vinegar,
a tablespoon of butter and two eggs; melt the butter in the
vinegar; beat the eggs and cream together and stir into the hot
(not boiling) vinegar until as thick as cream. When cooled, add
a teaspoon of mustard, salt and pepper to taste.
MRs. ]. M. LATIMER.
Salad Dressing.
Two well-beaten eggs, six tablespoons vinegar, two of
sugar, two of butter. Cook until like custard. Add cream just
before sending to table.
Salad Dressing.
Two teaspoons prepared mustard, one tablespoon melted
butter, one tablespoon olive oil (or butter), three eggs, two-
thirds cup vinegar. Stir the butter and oil in the mustard thor-
oughly, break the eggs in one at a time beating vigorously and
add the vinegar, then boil or steam, stirring constantly to pre-


120 NEW CENTURY Cook Book.

vent curdling, when cold stir in cream enough to make it the
desired consistency. If the cream is beaten it is much nicer.
MRs. GEo. H. MENDSEN.
Salad Dressing.
Three eggs, one small cup vinegar, one level teaspoon each
mustard and salt, one-fourth teaspoon pepper, level tablespoon
flour, large tablespoon butter, one-half cup cream, sweet or
sour; cook in double boiler, add butter, then cream, after cook-
ing other ingredients.
Cream Dressing—For Potato or Lettuce Salad.
Yolks of four hard-boiled eggs crushed to a powder, about
a fourth teaspoon dry mustard, half a teaspoon salt, three tea-
spoons powdered sugar, a small teacupful rich cream added by
degrees, lastly vinegar to taste and a little pepper. A slice of
onion allowed to remain in the dressing for a while is an improve-
ment. MRs. STEvENSoN.
Salad Dressing.
Two eggs, tablespoon sugar, one-half teaspoon salt, one-
fourth teaspoon pepper, one-half teaspoon mustard, three-
fourths cup vinegar, teaspoon butter. Boil all together, stirring
until it begins to thicken. C. W'. CooPER.
Salad Dressing. _
Six eggs beaten light, one dessertspoonful mustard mixed
with a little vinegar, one-fourth teaspoonful pepper, one tea-
spoonful salt,one tablespoonful sugar,two-thirdscup vinegar;one
tablespoonful melted butter added drop by drop and mixed thor-
oughly. Boil in a farina kettle, stirring constantly until it has
the consistency of custard. Don’t boil too long. ]ust before
using add two-thirds cup of cream.
- MRs. GEoRGE H. SIDWELL.
Salad Dressing for Lettuce or Cabbage.
Two eggs beaten separately; to the yolks add one small
tablespoon of mustard, one of melted butter, two of sugar, one
cup of vinegar. When warm add beaten whites; boil till thick;
bottle. MRs. EAsTwoon, Belvidere.


NEW CENTURY Cook Book. 121
Mayonnaise.
One egg, one pint of best olive oil, juice of lemon, a little cay-
enne pepper, salt and one-half teaspoon dry mustard. Beat egg
and add the oil, a little at a time, and keep on stirring until all
the oil is used; sprinkle in the salt, cayenne and mustard, strain
the juice of a lemon into a cup and stir in a little at a time until
all is used. If it curdles in making stop, take' another egg and
start over again, first taking in the curdled part a little at a time.
Put on the ice until time to serve. This will keep some days if
kept cool. If wanted thinner add lemon juice or a little vine-
gar.
Mayonnaise Dressing.
One tablespoon mustard, one tablespoon salt, one tablespoon
sugar, one tablespoon butter, mix to a paste, three eggs beaten
together, one-half cup vinegar, one cup sweet milk, one table-
spoon flour, add milk last and cook in a double boiler to a thick
cream; pour over chopped cabbage or potatoes and celery, add
milk slowly to prevent curdling. MRs. ]. A. SANFORD.
Mayonnaise Dressing.
Thicken half a pint of milk with two tablespoons of corn
corn starch, then add the yolks of two eggs_and two tablespoons
melted butter, cool and add one tablespoon of vinegar, salt to
taste. MRs. ]ENNIE BoYER HUFFMAN.
Mayonnaise.
Six hard boiled eggs (yolks), four tablespoons mixed mus-
tard, one teaspoon salt, one teaspoon sugar, ten tablespoons
vinegar, ten tablespoons rich cream, one teaspoon celery seed,
slice cold fowl, or other delicate meat, and lay in the above mix-
ture two or three hours before tea, wash lettuce and put on ice,
just before tea is ready lay alternate layers of meat and lettuce,
leaving lettuce on top, pour dressing over whole; good.
ELLA WHEELER, Antioch.
Mayonnaise Dressing.
Yolks of five eggs, four tablespoons sugar, one tablespoon
salt, one teaspoon mustard, one small cup vinegar, one table-
spoon of butter. Heat the vinegar and butter to boiling point,
pour over the eggs, sugar, etc., and then let it boil until thick.
Thin with cream when ready to use. ELEANOR REEvEs.


122 NEw CENTURY Cook Book.

Cooked Mayonnaise.
Yolks of four eggs, one-half teacup of melted butter, one-
half teaspoon salt, one teaspoon mustard. Mix the salt and
mustard in one-half cup of vinegar and add three-fourths cup of
cream. Beat the eggs first, add the butter, heat until smooth,
then add vinegar and lastly the cream; cook in a double boiler.
Mayonnaise Dressing.
One small teaspoonful of mustard, one heaping teaspoonful
of flour, one tablespoonful of butter, not melted, and two well-
rounded tablespoons of flour; mix until perfectly smooth, add
one egg, well beaten, and one cup of vinegar. Stir a little, or
until curdled, then place over a gentle fire, stirring constantly
until it thickens. \Vhen lukewarm add one cup of cream.
MRs. A. H. McLAIN.
Cooked Salad Dressing.
Three teaspoonfuls salt, two teaspoonfuls mustard, pinch
of pepper, two cups sugar; stir dry till mixed, add four well
beaten eggs; mix well. add one cup vinegar. Cook over hot
water till creamy, stirring all the time. VVhen this is cool add
one cup sour cream, or, if preferred, a piece of butter half the
size of an egg. MRs. ]. R. WooDIsRIDGE.
Mayonnaise Dressing.
Two teaspoons of French mustard, yolk of three eggs; stir
in oil; a little red pepper, salt and lemon.
Tartar Sauce.
Same as above, adding the beaten whites of the eggs, grated
onions, capers, pickles, chopped fine, lemon.


124
NEW CENTURY Cook Book.
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“The true essentials of a feast are tun and feed.”—0li1/er I/Vendall Hal1ues.
c@L¢i-—-fifir-9
Baked Eggs.
Cover a buttered dish with fine cracker crumbs, put each
egg carefully in the dish and cover lightly with seasoned and
buttered crumbs. Bake till crumbs are brown.
MRs. ]. P. BRADLEY.
Baked Eggs.
Boil one dozen eggs perfectly hard, cut them in halves,
take out yolks, mash fine and add to them one large tablespoon-
ful of butter, one teacupful of bread or cracker crumbs rolled
fine, one and one-half cups of milk, season with salt and pepper,
put halves of whites into baking dish and cover them with the
mixture; bake fifteen minutes. LILLIAN M. CEssNA.
Red Pickled Eggs.
Boil beets until very tender, then slice thin, take more than
enough vinegar to cover them and add one-half cup sugar and a
handful of salt and pour over the beets, then boil eggs hard and
put in with beets, and let them stand. MRs. WATSoN.
Filled Eggs—With Sauce.
Boil hard one dozen eggs; take off the shell and cut length-
wise. Take out the yolks, chop up with a handful of lobster
meat, a few capers, seasoning; add a little bread, fill the eggs,
place in a pan and bake. Serve with cream sauce.


126 NEW CENTURY Cook Book.

Stuffed Eggs.
Six hard-boiled eggs cut in two, take out the yolks and
mash fine, then add two teaspoonfuls butter, one of cream, two
or three drops of onion juice, salt and pepper to taste; mix all
together thoroughly and fill the eggs with this mixture, and put
them together; then there will be a little filling left, to which
add one well beaten egg; cover the eggs with this mixture and
then roll in cracker crumbs; fry a light brown in smoking hot
fat. MRs. I. N. DANFORTH.
Omelet.
Four eggs well beaten separately, one cup of milk in which
is soaked one-half cup bread crumbs and a little salt. Mix well
together and pour into a hot frying pan, in which is a large
piece of butter. Cook slowly ten minutes. Slip a knife around
the edges; if done right will come out without trouble.
Egg Omelet.
Four eggs well beaten, one and a half cups milk, two tea-
spoons flour mixed with milk, a little chopped ham. Fry and
have very hot and pour eggs into frying pan with ham, and bake
in oven ten minutes. This is fine. MRs. RUSSELL.
Veal Omelet.
Three pounds finely chopped veal, six rolled crackers, three
eggs well beaten, two large spoonfuls of cream, one of salt, and
one teaspoon of pepper. Mix well together, baste with water and
butter. Bake one hour and a half. MISS EDNAH BURNS.
Omelet.
Three eggs, separate and beat whites very stiff. Into the
yolks beat one tablespoon flour, one of cream, add salt to taste,
then stir in the whites; mix well but lightly. Have ready a
small, hot skillet, in which there is a teaspoon melted butter.
Cook over slow fire; when it thickens slip on a warm plate and
fold. ]elly or minced ham adds very much to the omelet.
This is enough for two. LIZZIE C. ]OHNsON.
Scotch Eggs.
Cook one-third cup of- stale bread crumbs in one-third cup
of milk to a smooth paste; add to it one cup cooked ham,
chopped fine, one-half teaspoonful mixed mustard, one-half salt-_


NEW CENTURY Cook Book. 127

spoonful cayenne and one raw egg. Cover hard boiled eggs
with force meat and fry in hot fat. Cut in halves and arrange
in a bed of parsley. P MRs. U. H. STRUBLE.
Mince of Ham and Eggs.
Chop the remnants of a ham which will no longer furnish
slices for the table, put into a frying pan a tablespoonful of but-
ter rolled in browned flour, a teaspoonful of vinegar, a little
pepper and a quarter teaspoonful of mustard. Let it boil and
put in the minced ham. Stir until very hot, turn into a pie
dish, set in the oven and break on the surface five or six raw
eggs. Shut“ up in the oven and bake for five or six minutes,
just long enough to “ set ” the eggs. Serve in the pie dish.
Baked Eggs.
Soak a cupful of bread crumbs in half a cupful of hot milk
for twenty minutes, stir in a teaspoonful of butter, the yolk of
an egg, a tablespoonful of grated cheese, two tablespoonfuls of
savory broth, a little minced onion and a teaspoonful of minced
parsley. Pour the mixture into a neat pie plate and set, cov-
ered, in a quick oven. In six minutes lift the cover, break as
many eggs on the bubbling surface as the dish will hold, sift
fine crumbs on top and leave in the oven for three minutes
longer. Serve in the dish.
Baked Eggs.
Place a frying pan over the fire and partly fill it with vin-
egar. \Vhen the vinegar is boiling, crack the eggs open and
drop into the pan, taking care not to break the yolks. \Vith a
fork lightly toss the vinegar over the eggs to cook the top. As
soon as the white is set, take out the eggs with a skimmer and
place upon a dish that can be set. in a hot oven. Sprinkle them
with a little salt and pepper and cover with grated cheese. Place
in a hot oven until cheese is melted, and serve immediately.
MRs. GEORGE E. SI>ENcER.
La Belle Eggs.
Put a generous tablespoonful of butter in an earthen pie-
plate and place over a moderate fire; add to the butter a tea-
spoonful of chopped onion, the same amount of chopped parsley,
a tablespoonful of chopped green pepper and saltspoonful of


128 NEW CENTURY Cook Book.

salt. \‘Vhen stirred well together, break in four eggs, one at a
time, keeping the yolks whole. When they are cooked upon
one side, turn them over carefully, and by the time the last one
is turned they should be done. Serve at once in the dish in
which they are cooked. MRs. GEoRGE E. SPENcER.
Stuffed Eggs.
Remove the shells from six hard-boiled eggs and cut length-
wise; remove the yolks, laying the whites together again. Mash
the yolks and add one-half teaspoonful of soft butter and one-
half 'the quantity of deviled tongue or ham. Fill the whites
with the mixture and press the halves together; spread what is
left of the mixture on a dish and place the eggs upon it; pour
over them a thin white sauce or veal gravy, and sprinkle' with
buttered bread crumbs. Place in the oven until a delicate brown.
Or, after the eggs are filled, roll them in fine bread crumbs, then
in beaten egg, again in the crumbs, and fry in very hot fat; drain
and serve with tomato sauce. MRs. GEORGE E. SPENCER.
Potato Egg.
Chop cold boiled potatoes moderately fine, put into spider
with butter size of an egg; fry lightly. Then add two or three
well-beaten eggs; let the eggs harden a little; stir up quickly and
serve immediately. MRs. GEoRCE E. SPENcER.
Puff Omelet.
Stir into the yolks of six eggs the whites of three beaten
very light, one tablespoon of flour mixed into a teacup of cream
or milk, salt and pepper to taste, melt a tablespoon of butter in
a pan, pour in the mixture and set the pan into a hot oven,
when it thickens, pour over the remaining whites of eggs well
beaten, return it to the oven and let it bake a delicate brown.
Slip off on large plate and eat as soon as done.
Mrs. E. M. SPOENTGEN.
A Delicious Omelet.
Four eggs well beaten, one cup of milk, half a cup of bread
crumbs. Put~ a generous piece of butter in the frying-pan, pour
in the mixture and cook slowly for ten minutes. Slip a knife
around the edge, and if~done just right, it can be turned or rolled
as it is placed upon the hot platter. This is more light and
delicate than if made of all eggs. L. B. MILLMAN.


NEW CENTURY Cook Book. 129

French Omelet.
One-half cup of boiling milk, three eggs, one-half cup of
bread crumbs, salt and pepper. Pour boiling milk on bread
crumbs. Separate yolks from whites, b'eat each yolk into bread
and milk as broken, add salt and pepper, and lastly the whites
beaten to a stiff froth. Have frying-pan hot, put in thimbleful
of butter, pour in omelet, cook carefully over slow fire, when
set and brown on bottom, put in oven for a few minutes to
brown on top, then turn carefully in half and send to table.
Cheese Omelet.
To six or seven eggs well beaten, add a tea cup of water,
salt and pepper. If cheese is hard, grate a cupful and stir in,
put a tablespoonful of lard in skillet and when hot add the pro-
pared omelet; as it hardens loosen it up gently until it all is
cooked, then turn up the sides right and left, taking hold of the
handle of the skillet turn out on platter and garnish with water-
cress or parsley. If cheese is soft use instead of grated, one-half
or three-fourth cups of cheese. Put in a pan with a little water
and melt, then into eggs; cook as before.
MRs. G. M. DUGAN.
Plain Omelet.
Six or seven eggs beaten well, one-half spoonful salt, a dash
of pepper, small cup of water. Put small tablespoonful lard in
skillet and when hot pour in omelet and as it bubbles up and
hardens, raise it gently and let the soft part run under. When
hard enough fold over the sides. Take hold of handle of skillet
and turn out on platter. Garnish with water cress or parsley.
MRs. G. M. DUGAN.


130
NEW CENTURY Cook Book.

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3 unions Sllll0RY DISHES .
“Then he slept,~
And dreamed, us appetite is wont to dream,
Of meats and drinks, Nature’s refreshment sweet.”-llilfon.

___....-n||°I||--.....__
Miscellaneous.
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Hermits.
Two cups of brown sugar, one heaping cup of butter, one
and one-half cups of chopped raisins, one and one-half cups of
hickory nuts, four eggs, one teaspoonful of soda, dissolved in
two tablespoons of sour milk, one teaspoonful of cinnamon, a
little cloves and nutmeg, and flour enough to roll.
MRs. A. H. McLAIN.
Hermits.
One cup brown sugar, one-half cup butter, one cup stoned
and chopped raisins or currants, one teaspoon soda, two
eggs.“ Mix sugar and butter together, then add eggs, put soda
in flour, roll, and bake same as cookies.
MRs. TnoMAs G. RoBERTs.
Hermits.
One-half cup butter creamed, one cup_of sugar, one or two
eggs, one-fourth teaspoonful soda dissolved in one and one-half
tablespoons milk, one-half cup stoned and chopped raisins, one-
half nutmeg, one-half teaspoon cloves, one-half teaspoon cinna-
mon, three cups of flour and a little salt. Roll one-fourth inch
thick, and cut round or any shape. Bake in rather quick oven.
MRs. IsAAc G. LOMBARD.


NEW CENTURY Cook Book. 133

Hermits.
Three cups sugar, one cup butter, one cup raisins, stoned
and chopped. three eggs, one teaspoon each cloves and cinna-
mon, six cups flour. Roll one-fourth of an inch thick and bake
in rather quick oven twelve minutes.
MRs. ]. CAMPBELL, Washington, D. C.
Macaroons.
Soak one-half pound almonds in hot water until the skins
rub off and pound fine; beat whites of three eggs stiff with one-
half pound white sugar, add the almonds, drop on paper,
sprinkle sugar over and bake.
Hermits.
One cup sugar, one-half cup molasses, two-thirds cup of
currants, two eggs, six tablespoonfuls sweet milk, one teaspoonful
cinnamon, one teaspoonful cloves, one teaspoonful soda, flour
enough to roll. MRs. H. WUNDERLE.
Almond Macaroons.
Scald, scrape and chop one pound almonds, whites of six
eggs, one pound granulated sugar, one vanilla bean (grated);
stir white of eggs and sugar for one hour, then add almonds and
vanilla bean, pour on buttered paper and cook in moderate oven.
MRs. ]. H. ]onNsoN.
Macaroons.
One cup of sugar, yolks of three eggs, five tablespoons of
flour, one-half cup of chopped hickory nuts meats, drop on but-
tered paper and bake a light brown.
Frosted Creams.
One cup molasses, one cup brown sugar, one cup sour milk,
one cup butter and lard, two teaspoons soda, one teaspoon each
cinnamon and cloves; stir well and let raise over night, add
enough flour to make soft dough, roll out, cut in squares and
bake in quick oven, spread with icing when cold. Very nice.
MRs. S. B. Wl-IITMORE, ]oliet, Ill.
What is it?
One cup sugar, one-third cup butter, one egg, one cup
water, two of flour, two teaspoons baking powder. R. L. S.
9


134 NEw CENTURY Cook Book.
Mr. G. M. D.'s Cheese Fondu. For Breakfast.
To six or eight eggs well beaten add small cup water and
one-half cup milk, salt and pepper. Put a cup of good cheese
(not strong) in baking pan with little water and set on the stove
to melt, mashing and stirring all the time; add butter size of
walnut; when cheese is melted pour in the beaten eggs, stirring
and mixing well; lay a few (five or six) narrow slices light bread
on the top and set in the oven. Bake twenty or twenty-five
minutes till brown on top and set all through. Slip the pan on
a plate or into pudding dish and send to table.
Cheese Fondu.
Soak one cupful of bread crumbs in two cupfuls of fresh
sweet milk, beat into these three eggs (whipped very light), one
tablespoonful of melted butter, a pinch of soda dissolved in hot
water, pepper and salt, and lastly half a pound of grated cheese.
Butter a baking dish, pour the mixture in it, strew dry crumbs _
of bread over the fondu and brown in a quick oven. Serve at
once, as it will fall if left to stand.
Cheese Straws.
Mix two ounces of flour to three ounces of grated ch-eese,
one-half teaspoonful salt and a dash of red pepper. Beat the
yolk of an egg with two tablespoonfuls of ice water. Add this
to the flour and cheese. Work all into a smooth paste. Roll
out on a board to one-eighth of an inch thick. Cut some of
the paste into small rings and the remainder into strips one-
eighth of an inch wide and five inches long. Place on greased
paper and bake in avery moderate oven till a light brown. Put
the straws through the rings like a bundle of fagots.
Cheese Fingers.
Roll puff paste into a thin sheet, brush over lightly with ice
water, cut into strips five inches long and one-half inch wide,
sprinkle with grated cheese. Put one strip over the other; lay
on a greased paper in a long pan and bake in a quick oven
fifteen minutes.
Cheese Straws.
Two and one-half cups grated cheese, one-half cup melted
butter, one teaspoon salt, flour to mix stiff enough to roll. Cut
in strips and bake in a quick oven.


138 NEW CENTURY Cook Book.

stirred to a smooth pulp ten minutes. In another vessel put
one-half cup milk, soda half the size of a pea, dissolved in milk,
add one-half teaspoon butter, add to tomatoes, pour over slices
of well buttered toast. Serve on platter.
MRs. ]. B. GAscoIoNE.
Appetizing Breakfast Dishes. (For Three).
Wash, quarter and core, but do not peel, four medium sized
apples, then cut the quarters in two both ways, which leaves
them in chunks, put in the saucepan, or skillet, a piece of but-
ter the size of an egg; let it melt slowly and add one-third cup
of brown sugar; stir carefully so it may melt together and get
hot without scorching, then add the apples. Do not cover, as
they get soft and mushy, but move carefully in the hot butter
and sugar that they may cook and brown evenly without burn-
ing or breaking. When soft and brown they are delicious.
MRs. R. A. PoTTER.
Another Quick and Easy Dish.
Cut four slices of bread one-half inch thick, butter one
side and cover with chipped beef, pressed on to the butter so it
will not fall off, when handled; beat two eggs, add sprinkle of
salt and two or three tablespoonfuls sweet cream or milk; then
'lay each slice—dry side down—into the egg, just an instant,
not long enough to get soaked through, and fry in hot skillet
withjust a very little butter; put the meat side down first,
which gives the bread such a fine flavor when it begins to fry.
Turn over before it begins to scorch, and when the other side
is light and brown. it is ready to be eaten immediately.
MRs. R. A. PoTTER.
Rice Chocolate.
One-half cup of rice well cooked, add to one quart of milk;
one square of Baker’s chocolate, one-third cup sugar, pinch of
salt; boil all together. This is a nice lunch dish.
MRs. H. N. MUDGE.
Boiled Cider Apple Sauce.
Pare, quarter, core and wash two quarts of sweet apples;
put in a porcelain kettle, add to them one quart of boiled cider;
cover and let boil slowly until tender. “Pound Sweets” are
the best apples. MRs. H. N. MUDGE.


140 NEW CENTURY Cook Book.

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NEW CENTURY Cook Book. 141
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“ And if it happen as I did forecast. _
The daintiest dishes shall be served up la.Sl;.”—M1.ll0fl.
CAKES, COOKIES AND DOUGHNUTS.
ICING AND FILLING FOR CAKES.
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Fruit Cake.
Three pounds raisins, (seeded), three pounds currants, two
pounds citron, one pound lemon peel, one pound orange peel,
one-half pound cherries (last three candied; may be omitted),
one pound figs, one pound dates, one and one-fourth pounds
butter, one and one-fourth pounds sugar (black), six eggs, one
tablespoon cloves, two tablespoons cinnamon, two whole nut-
megs, one tablespoon saleratus, one cup boiled cider and molas-
ses mixed, three pints sifted flour. All fruit should be cut fine
and floured. Cream the butter, sugar and yolks together. Add
fruit, spices and beaten whites last. Bake in a slow oven in
pans lined with parafine paper, from one and a half to two hours.
A very large rule. MRs. ALBERT MAckEY.
Fruit Cake.
One and one-half pounds browned flour, one pound brown
sugar, one pound citron, two pounds currants, three pounds
stoned raisins, three-fourths pound butter and one teacup molas-
ses, two teaspoonfuls mace, two teaspoonfuls cinnamon, one
teaspoonful cloves, one teaspoonful soda, twelve eggs. Bake
slowly for several hours. MRs. U. H. STRUBLE.
Fruit Cake.
Two pounds currants, two pounds raisins, one pound dark
brown sugar, one pound citron, one pint molasses, one cup butter,


NEW CENTURY Coo1< BOOK. 143

four eggs, one tablespoon cinnamon, one teaspoon cloves, two
nutmegs, the rind of one lemon, one tablespoon of saleratus
mixed with just enough water to dissolve. Flour.
Coffee Fruit Cake.
One cup of molasses, two cups of sugar, one cup of liquid
coffee (hot), four eggs, one and one-half cups of butter, two
pounds of raisins (seeded), one cup of currants, one piece of
citron, one tablespoonful of cloves, one tablespoonful of cinna-
mon. one tablespoonful of nutmeg, one teaspoon of saleratus,
four and one-half full cups of flour. Make stiff enough to hold
up spoon. ' MRs. N. G. HARDY.-
Dried Apple Fruit Cake.
One cup butter, two cups sugar, one cup milk, six eggs,
one teaspoon soda, three and one-half cups flour, two cups
raisins, three cups dried apples soaked over night, then chopped
fine and stewed two hours in two cups of molasses. Bake an
hour and a half. OAKLAND CHURCH.
Choice Wedding Fruit Cake.
One pound butter, two pounds brown sugar, one and one-
half pounds flour, one and one-half pounds currants,- one and
one-half pounds citron, two pounds raisins, twelve eggs, juice of
two lemons, one nutmeg, mace to taste, one tumbler unfer-
mented grape juice. Flour the fruit well and stir in last. Bake
four or five hours in slow oven. This makes ten pounds of
cake. MRs. GEo. L. WILKINs.
Fruit Cake—Exce11ent.
One pound butter, one pound sugar, one pound citron, one
pound of flour, two and a half pounds of raisins. two and a half
pounds of currants, nine eggs, boil slowly three hours.
MRs. LOWELL.
Pork Fruit Cake--“English.”
One pound salt pork chopped fine, one-half pint boiling
water poured on one pound raisins, one-fourth pound citron, two
icups brown sugar, one cup molasses, one teaspoon soda, spices
and flour. MRS. W. A. LOWELL.


144 NEw CENTURY Cook Book.

Plain Fruit Cake.
One cup butter, one cup sugar, one-half cup molasses, two
eggs, two cups flour, one tablespoonful sour milk, a pinch of
soda dissolved in it, a tablespoon of cinnamon, one-half table-
spoon of cloves, one nutmeg, one pound seeded raisins. Bake in
slow oven. MRs. ]. M. LATIMER.
Brown Stone Fruit Cake.
One cup sugar, one-half cup butter, one-half cup sweet
milk, two cups flour, two eggs, one teaspoon soda.
_ FILLING.—One cup grated chocolate, one-half cup sweet
milk, two-thirds cup of sugar, yolk of one egg, one teaspoon
vanilla, scald all together, stir into the batter while warm. Bake
in loaf or layer. _ OAKLAND CHURcn.
Fruit Cake.
One cup butter, two cups brown sugar, one cup molasses,
one cup strong coffee, two teaspoons saleratus dissolved in the
coffee, four and one-half cups flour, two teaspoons of cinnamon,
one teaspoon nutmeg, one teaspoon cloves, two and one-half
cups raisins, two cups currants, one cup citron, one lemon,
grated rine and juice, one-half cup dates, one-half teaspoon all-
spice. MRs. \VATsoN.
White Fruit Cake.
One cup of butter,_ two cups of sugar, one cup of sweet
milk, two and one-half cups of flour, whites of seven eggs, two
teaspoonfuls of baking powder, one pound of seeded raisins, one
pound of figs, dates, blanched almonds, and one-fourth pound
of citron; all chopped fine. Mix all thoroughly before adding
the fruit. Put baking powder in the flour, mix well before add-
ing it to the other ingredients. Sift a little flour on fruit before
stirring it in. Bake slowly.
Fruit Cake.
Two cups brown sugar, one cup molasses, one cup butter,
one cup coffee, one teaspoon cinnamon, one teaspoon soda, one
teaspoon cloves, one pound raisins, one pound currants, one
nutmeg, three eggs, three and one-half cups flour, citron.


NEW CENTURY Cook Book. 145

White Fruit Cake.
Whites of ten eggs, two cups sugar, one cup butter, four of
flour, one cup sweet milk, two teaspoons baking powder, two
pounds raisins, two pounds currants, one pound citron. Bake
in moderate oven. MRs. W. C. WOOD.
Fruit Cake.
Ten eggs, three tumblers Graham flour, one of white flour,
one pound butter, two and one-half tumblers sugar, one scant
teaspoon soda, two teaspoons each of cloves, cinnamon and
ginger, one nutmeg, three pound raisins, one pound currants,
one pound citron. Bake three hours. MRs. E. S. ELKINs.
Black Fruit Cake.
One and one-half pounds butter, one and one-half pounds
sugar, one and one-half pounds flour, fifteen eggs, one and one-
half pounds citron, five pounds currants, five pounds raisins,
spice to taste, one-half teacup cinnamon, one-half teacup cloves,
one-fourth teacup allspice, one-half ounce nutmeg; add juice of
one orange and grated rind before placing in oven. Bake three
hours in slow oven. MRs. A. M. BALDWIN.
Fruit Cake.
One-half cup butter, one cup sugar, one-half cup milk,
two cups flour, one-quarter pound citron, one-quarter pound
raisins, one-eighth pound lemon peel, one-eighth pound orange
peel, three eggs, two teaspoonfuls baking powder, one teaspoon-
ful each vanilla, cloves, allspice, cinnamon and mace, one-half
teaspoonful nutmeg. Rub butter to a cream and add sugar.
Then add beaten yolks, and also milk and flour sifted with
baking powder alternately. Add spices and beaten whites, and
lastly, fruit and vanilla. MRs. ]. P. BRADLEY.
Fruit Cake.
Three pounds butter, three pounds sugar, three pounds flour,
twenty-seven eggs, six pounds seeded raisins, six pounds cur-
rants, three pounds citron, three pounds almonds, half ounce
cinnamon, half ounce nutmeg, half ounce mace, one-quarter
ounce cloves. Make in two large loaves and bake five hours.
MRs. BANANTINE.


146 NEW CENTURY Cook Book.
Dark Fruit Cake.
One pound brown sugar, one pound butter, one pound
brown flour, one cup sour milk, ten eggs, three pounds stoned
raisins, two pounds currants, one teaspoonful soda dissolved in
milk, one teaspoonful cloves, one teaspoonful cinnamon, one
teaspoonful allspice, one nutmeg. Mix a little rose water with
the fruit and 'let it stand over night. Bake very slowly for three
hours. I-lalf acup of sour milk may be used with one cup of
molasses. MRs. ]. H. ]OHNSoN.
Lady Dorchester's Fruit Cake.-
One pound brown sugar, one pound butter, one pound flour
(browned), three pounds raisins (seeded), one-half pound citron,
ten eggs well beaten, two teaspoonfuls cinnamon, two teaspoon-
fuls nutmeg, one teaspoonful cloves. Bake in moderate oven
three to four hours. Will keep for years.
MRs. G. H. RICHARDSON.
White Fruit Cake.
One and one-third cups butter, two cups sugar, two cups
sour milk, five cups flour, four eggs, one nutmeg, one pound
sultana raisins, one-half pound citron peel sliced thin, one
pound almonds (weighed in shells) sliced thin, one teaspoonful
soda. MRs. ]. H. ]oHNSoN.
Fruit Cake.
One cup sugar, one cup butter, one cup sour cream, two
eggs, one teaspoon soda, two tablespoonfuls cinnamon, half
teaspoon cloves, one teaspoon allspice, one cup raisins, seeded,
chopped fine, currants one cup, flour enough to mix stiff.
MRs. A. ]. S.
Cheap Fruit Cake.
One cup sugar, one-half cup butter, two eggs, one cup sour
milk, one teaspoon soda, one cup raisins, flour to thicken.
C. W. C.
Fruit Cake.
Ten eggs, one pound butter, three-fourths pound sugar, one
cup molasses, one pound three ounces of flour, one or two
pounds of raisins, one pound currants, one-half pound citron,
two nutmegs, two spoons of cinnamon, one teaspoon cloves, one
teaspoonful soda, dissolved in warm water.
OAkLAND CHURCH.


NEW CENTURY Cook Book. 147
Soft Ginger Bread.
One-half cup of butter, one cup of New Orleans molasses,
one cup of milk, one egg, one teaspoonful of ginger, one tea-
spoonful of soda. MRs. A. W. MARTIN.
Dr. Hibbard’s Gingerbread.
One-half cup butter, one cup sugar, one cup molasses, one
cup sweet milk, three cups flour, two eggs, one teaspoon soda.
Fruit Gingerbread.
Three cups molasses, one cup sour cream, one cup butter,
two eggs, one teaspoon soda, two of ginger, a pinch of salt, six
cups flour; beat smooth, add one cup currants, raisins, or
chipped citron, well floured, bake in slow oven.
MRs. MARTHA PARRISH.
Gingerbread.
Four eggs, four cups flour, one cup each of butter, molasses,
sugar and sour milk, one tablespoon each of ginger, soda and
cinnamon. MRs. H. E. MUNGER.
Gingerbread.
Two-thirds cup sugar, one-half cup butter, drippings or
lard, two and a half cups flour, one cup black molasses, one cup
boiling water in which has been dissolved one teaspoon saleratus,
two eggs, one teaspoon ginger, cinnamon and cloves each.
Soft Ginger Bread.
One cup of molasses, one cup of sugar, one cup of butter-
milk, one-half cup of butter, five cups of sifted flour, one tea-
spoonful of soda, one teaspoon of ginger, one teaspoon of cin-
namon, alittle salt. MRs. B. E. MCNEILL.
Soft Ginger Bread.
One cup molasses, one-half cup sugar, one-half cup butter,
one cup boiling water with one teaspoon soda dissolved in it, one
teaspoon ginger, cinnamon and cloves, two and one-half cups
flour, two eggs well beaten to be put in the last thing; bake in a
moderate oven.


148 NEW CENTURY Cook Book.

Ginger Cake.
One-half cup sugar, one cup molasses, one-half cup butter,
one cup hot water, two and one-half cups flour, two spoons
soda, two eggs; flavoring to suit. MRs. RANDLE.
Ginger Drop Cake.
One cup molasses, one-half cup sugar, one-half cup butter,
one-half cup boiling water, one egg beaten light, one table-
spoon cinnamon, one tablespoon ginger, one-half teaspoon cloves,
one-half teaspoon soda dissolved in water, two and one-half cups
flour. MRs. ]ENNIE BoYER HUFFMAN.
Soft Ginger Cake.
One and one-half cup of sugar, three cups of molasses, one
cup of butter, one cup of sweet milk, three eggs, seven cups of
flour, one teaspoon of soda, well beaten in the molasses, one
tablespoon each of ginger, cinnamon, nutmeg, and one teaspoon
of cloves.
Molasses Cake.
Two cups of flour, one teaspoonful of soda, one-half cup
of butter, one-half cup of brown sugar, one cup of molasses,
one-half cup of hot water, two yolks and one white of eggs
Bake in layers, putting white frosting between.
MRs. T. W. BLATCHFORD.
Excellent Soft Gingerbread.
One and a half cups of Orleans molasses, half cup of)
brown sugar, half cup butter, half cupof sweet milk, teaspoon
soda, teaspoon allspice, half teaspoon ginger; mix all together
thoroughly; add three cups of sifted flour and bake in shallow
tins. MRs. ]. T. RICHARDs.
Mrs. H. W. Medbery’s Gingerbread.
Take molasses one cup, soda bicarbonate one tablespoonful;
beat well together; add six tablespoonfuls of boiling water,
melted butter six tablespoonfuls, ginger (ground) one-half tea-
spoon, flour enough to make it fairly stiff. Bake in slow oven.


NEW CENTURY Cook Book. - 149

Soft Gingerbread.
One cup sugar, one cup butter, one cup clear coffee, one
cup molasses, two eggs, one teaspoon soda, one teaspoon cloves, .
one teaspoon ginger, one teaspoon cinnamon, flour to make
stiff. MRs. W. C. CoLLINs.
Soft Molasses Cake.
One cup molasses, one-half cup lard and butter mixed, one-
half cup vinegar, cream together; one-half teaspoonful soda dis-
solved in two-thirds cup boiling water, add to the former; then
stir in two cups of flour. MRs. LowELL.
Sugar Gingerbread.
Three pounds flour, one and one-half pounds brown sugar,
one pound butter, five eggs, one tablespoon ginger, one teaspoon
soda; roll very thin on a baking sheet, crease with a gingerbread
roller, cut in small squares; bake in a hot oven.
MRs. H. N. MUDGE.
Soft Gingerbread.
One cup sugar, one cup molasses, one cup butter, one cup
sour or butter milk, one teaspoon soda dissolved in hot water,
one tablespoon ginger, one teaspoon cinnamon, two eggs, flour;
stir butter, sugar, molasses and spices together; add the milk,
then the eggs beaten light, then soda, and lastly the flour—
about four cups, enough to make a batter like cup cake; bake in
dripping pan in slow oven. MRs. F. H. McADow.
Gingerbread.
One cup New Orleans molasses, one cup sugar, three-
fourths of a cup butter, two eggs, one cup sour milk or butter-
milk, two heaping teaspoonfuls soda, two tablespoonfuls ginger;
do not make very stiff.
Ginger Bread.
One-half cup New Orleans molasses, one-half cup granu-
lated sugar, one-half cup butter, one-half cup sour milk, two
eggs, yolks and whites beaten separately, small teaspoon of
soda, one and three-fourths cups of flour, small teaspoonful
cinnamon, one-half of cloves, one of ginger, enough for oblong
biscuit tin. Bake about thirty minutes. - M, W,
10


150 NEW CENTURY Cook Book.

Ginger Bread.
One cup New Orleans molasses, one and one-half cup sugar,
small cup butter, two eggs, two teaspoons soda, one cup sour
milk, flour to stiffen. MRs. WALTER PRrcE.
Soft Ginger Bread.
One cup molasses, one-half cup butter. one even teaspoon
soda in one-half cup sour milk, two cups flour, one large table-
spoon ginger. ADA H. SMITH.
Chocolate Cake. Without Butter.
One cup sugar, one and one-half cups flour, and three and
one-half teaspoonfuls baking powder, sifted together, beat yolks
of three eggs and fill up the cup with milk.
FILLING-—Whites of eggs beaten to stiff froth,one and one-
half cups powdered sugar. Melt chocolate and fold into above
very slowly. T MRs. ]. P. BRADLEY.
Spread Ginger Bread.
One cup butter, two cups sugar, four cups flour, one-half
teaspoon soda, two-thirds cup milk, little ginger, three eggs.
Spread very thin with a knife on buttered tins. Cut in squares
when done and take off quickly. MRs. M. O. RICE.
Caramel Layer Cake.
Three cups flour, one heaping teaspoonful Horsford’s bak-
ing powder, one-half cup butter, two cups sugar, three eggs, one
cup milk; sift the flour and baking powder together, cream the
butter, add sugar and yolks of eggs, beat until very light, then
add milk and flour, stir until smooth, and fold in the beaten
whites of eggs. Bake in three layers.
Caramel for Layer Cake.
Three tablespoonfuls water, three cups brown sugar, three-
fourths cup butter, one teaspoonful vanilla, one pound chopped
nuts if you like. Boil about seven minutes and stir until cold.
Spread mixture between the layers. Do not chop nuts for the
top.
White Caramel Cake. .
One cup sugar, half cup of butter, half cup sweet milk,
whites of four eggs thoroughly beaten, one and one-half cups


NEW CENTURY Cook Book. 151

flour, one teaspoon baking powder sifted in the flour, flavor
with vanilla. This can be baked in three layers with caramel
between, or in one square cake and covered thickly with the
caramel. Two cups brown sugar, one cup sweet cream, one
teaspoon of butter, one teaspoon vanilla. Cook one-half hour
and stir all the time. If properly made it has the taste of maple
sugar. MRs. E. C. SPINNEY.
Blue Berry Cake.
One tablespoon butter, three eggs, one cup sugar, one quart
flour, three tablespoons baking powder, two tablespoons milk,
one quart berries stirred in last. For tea or breakfast.
MRs. ]. B. GAscoIGNE.
Chocolate Cake.
Three-fourths cup butter, two and one-half cups sugar well
beaten together, one cup milk, four cups flour, two teaspoons
baking powder, six whites of eggs well beaten, flavor. Put into
pans greased and a little flour sprinkled over the pan well to
prevent cake from sticking.
FILLING.—One-hall cake of chocolate (grated), one cup of
milk, three cups sugar, butter size of walnut. Boil until it
drops slowly from spoon. When cool spread on layers.
MISS LoRA EIDsoN.
Chocolate Cake.
Four eggs, two cups brown sugar, two cups flour, one-half
cup sweet milk, one-half cup butter, one cup grated chocolate,
one heaping teaspoon baking powder, one teaspoon baking
soda, and one tablespoon corn starch. Flavor with vanilla.
Put together with boiled icing. When mixing, sift flour, corn-
starch, soda and baking powder together.
Chocolate Jelly Cake.
Two cups flour, two heaping teaspoonfuls Horsford's bak-
ing powder, one tablespoonful butter, one cup sugar, one white
and two yolks of eggs, one cup milk, one teaspoonful vanilla.
Sift flour and baking powder together thoroughly, beat together
butter, sugar and yolks of eggs, then add milk, flour and flavor-
ing. Beat hard and lastly stir in whites of eggs beaten stiff.
Bake in two or three layers and put together withchocolate jelly.


152 NEW CENTURY Cook Book.

Chocolate Jelly for Filling.
Two ounces chocolate, one cup boiling water, three-fourths
of a cup of sugar, one level tablespoonful butter, one heaping
tablespoonful cornstarch in one-half cup cold water, one tea-
spoonful vanilla. Shave the chocolate and add to the hot
water with the sugar and butter. Allow it to come slowly to
boiling, stirring until smooth, then add the cornstarch and
vanilla. When nearly cold spread between the layers and over
the top and sides.
Chocolate Cake.
One cup sugar, one-half cup butter, one-half cup sweet
milk, two eggs, two cups flour, one teaspoon baking powder, one-
half teaspoon soda, grate one-half cake of chocolate, add one-
half cup of sweet milk, yolks of two eggs, two thirds cup sugar,
teaspoon vanilla. Boil until it thickens; after it cools stir into
the cake; add soda last.
Caramel Cake.
One cup of butter, two of sugar, one of sweet milk, three
of flour, one-half cup corn starch, four eggs, two teaspoonfuls
baking powder, two of lemon extract. Make caramel as follows:
Butter the size of an egg, one pint brown sugar, one half cup
milk, one-half cake of chocolate (if desired). Boil twenty min-
utes (or until thick enough), and pour over cake while warm,
placing the layers one upon the other. MRs. B. F. MAsTERs.
Caramel Cake.
Whites of eight eggs, two cups sugar, one cup milk, three-
fourths cup butter, one and one-half teaspoons baking powder,
three cups of flour. Bake in at least three layers in a moderate
oven. '
Caramel Cream Filling.
Two cups of light brown sugar, one cup sweet milk, one-
half cup butter. Cream the butter well. Put sugar, milk and
butter in a pan together and boil till done. Stir almost all the
time and cook until it strings. Flavor with vanilla.
MRs. CARRIE D. WILSoN.
Chocolate Cake.
One-half cup butter, scant; one cup sugar; cream the butter
and sugar together; two beaten eggs, two cups flour, two tea-
spoons baking powder, a little salt.


NEW CENTURY COOK BOOK. 153

Filling for Cake.
One cup milk; let it come to a boil and add two and one-
half blocks Baker’s chocolate, scraped; cook together. Take
off from stove and add one cup of sugar and one tablespoon of
vanilla.
Chocolate Cream Cake.
DARK PART.—One cup grated chocolate (unsweetened),
one cup brown sugar, one-half cup sweet milk. Set on stove in
pan of water but do not let boil. When dissolved set to cool.
SECoND PART.—One cup brown sugar, one-half cup butter,
one-half cup sweet milk, yolks of three eggs, two cups flour
sifted five times, one teaspoonful soda sifted with flour, one
teaspoonful vanilla; now add dark part. It can be baked in
loaf or layers. Put together with boiled icing.
MRs. W. T. TATE.
Cream Chocolate Cake.
\/Vhites of four eggs, butter the size of an egg, small cup of
sugar, th-ree-quarters cup of milk, cup and a half of flour mixed
with two small teaspoonfuls of baking powder, flavor to taste.
CHOCQLATE FILLING. —Yolks of three eggs, one-half cup of
milk, five tablespoonfuls of grated chocolate, one tablespoonful
of corn starch.
CREAM FRosTINC FOR OUTsIDE.—Two cups of sugar, one
cup of milk. Boil three minutes. Cover the cake with melted
chocolate. This is a very excellent recipe.
MRs. ]oIIN F. PERsHING.
Solid Chocolate Cake.
One and one-half cups sugar, one-half cup butter, two
eggs, three-quarters cup of milk, two cups flour, three teaspoons
baking powder, two squares Baker’s chocolate melted, vanilla
flavoring. .
Chocolate Cream Cake.
Cream two cups of sugar and one cup of butter. Add the
beaten whites of six eggs. One cup of cornstarch, dissolved in
one cup of milk. Two cups of sifted flour. Three teaspoons
baking powder.
CREAM.—Three cups sugar, one cup of milk; boil ten min-
utes; beat until cold. Spread over the cake when it is cold.


154 NEW CENTURY Cook Book.

One-quarter cake grated bitter chocolate. Melt and spread
lightly over the cream when it is hard.
ANNA BLANCH LANE.
Chocolate Cake.
Yolks of two eggs, cup and one-half of sugar, one-half cup
butter, three cups of flour, one spoonful of baking powder, one-
fourth ofa cake of chocolate in one-half cup of boiling water,
one-half cup of milk. Put together with white icing.
Chocolate Cake.
Three and one-half cups flour, one-half cup butter, two
cups sugar, one teaspoon vanilla, three teaspoons baking pow-
der, five eggs—leaving two whites for frosting.
FROsTING.—Six tablespoons grated chocolate, two whites
of eggs beaten lightly, one and one-half cups powdered sugar.
Put on the cake while hot and put in the oven three minutes.
Make the cake in a one-inch pan. MRs. KNAPP.
Chocolate Cream Cake.
Two cups sugar, one-half cup butter, three eggs, beaten
with one cup milk, two and one-half cups flour, two and one-
half teaspoonfuls baking powder, vanilla.
FRosTING.—Two cups sugar, enough water to dissolve sugar,
let boil until stringy, three tablespoonfuls chocolate, whites of
two eggs beaten until stiff. MRs. E. A. STEARNs.
Chocolate Cake.
Two cups sugar, two cups flour, one-half cup butter, two
eggs, two teaspoons baking powder, two teaspoons vanilla, one-
half cake grated chocolate, dissolve in one-half cup boiling
water. Bake in slow oven. OAKLAND CHURCH.
Chocolate Caramel Cake.
CARAMEL PART.—-One-half cake shaved bakers chocolate,
one cup sugar, one and one-half cups milk, yolk of one egg.
Boil until thickens, like honey, then let cool.
CAKE PART. —two-thirds cup butter, one cup sugar, two
eggs, one cup milk, two teaspoonfuls baking powder, one tea-
spoonful vanilla, two and one-half cups flour.
FRosTING.—One and one-half cups sugar, one-half cup
milk. Boil five minutes until it thickens like honey, one tea-
spoonful vanilla. MRs. IsAAc G. LoMBARD.


156 NEW 'CENTURY Cook Book.

like soft custard, care being taken that it does not burn. ]ust
before removing from the fire add the gelatine, which has been
soaking for one hour in a cup of cold water. Stir until dis-
solved. When it is cold and just beginning to set add whites
of the eggs and balance of the sugar. Beat smooth and turn
into a mold. Eat with cream.
MRs. WILLARD H. THAYER.
Devil’s Cake.
One cup brown sugar, one-half cup butter, one-half cup
sweet milk, three eggs, two cups flour, one teaspoon soda. For
cream—One cake of grated sweet chocolate, two-thirds cup
brown sugar, one-half cup sweet milk. Cook until it is cream;
stir with the cake while hot and add teaspoon of vanilla. Bake
rather slowly for about one hour. MISS LORA EIDSON.
Orange Cake.
One scant cup of butter, two scant cups sugar, one cup
warm milk, three cups flour, two teaspoons baking powder,
whites of five eggs, beaten stiff; bake in three layers.
CREAM FOR FILLiNG.—Yolks of five eggs, two tablespoons
corn starch, one-half tea-cup sugar, one-half cup hot water,
juice of two oranges and onelemon, grated rind of all; boil well
on fire till it thickens, and spread between layers.
MRs. IDA BAKER.
Cocoanut Loaf Cake.
One cup butter, three cups sugar, one cup sweet milk, four
and one-half cups flour, four eggs, two teaspoonfuls baking
power, one grated cocoanut; reserve enough cocoanut for iceing
cake. Bake in moderate oven. MRs. U. H. STRUBLE.
Cocoanut Cake.
Two eggs, one cup sugar, one-half cup butter, two-thirds
cup milk, two cups flour, two teaspoons baking power.
_ FRosTING.—Whites of two eggs, eight teaspoons pulverized
sugar; use liberally of cocoanut between layers and on top.
MRs. GEoRGE.
Cocoanut Cake. ' '
One-half cup of butter, one and one-half cups sugar, one-
half_cup of sweet milk, one and one-half cups of sifted flour, one-


NEW CENTURY Cook Book.
-_-i
half cup of corn starch, one-half teaspoonful of soda, one tea-
spoonful of cream of tartar, yolk of four eggs.
FRosTING.—Whites of four eggs, one cup of cocoanut, one
cup of powdered sugar. MRs. A. W. MARTIN.
Cocoanut Drops.
One pound fresh grated cocoanut, one pound powdered loaf
sugar, whites of five eggs beaten to a stiff froth. drop in small
parcels onto buttered pans, sift sugar over them and bake
slowly.
Railroad Cake.
Dissolve one teaspoon of soda in a cup of milk, sift one
pint of flour, add two teaspoons of cream of tartar, break four
eggs in a dish, add one pint of sugar, the rind and juice of a
lemon, one cup of melted butter; mix quickly and bake in a
shallow pan twenty minutes. MRs. CAMPBELL.
Sugar Cake.
Two pounds flour, one pound sugar, one cup butter and
lard (one-half of each), one cup milk, two tablespoons of yeast
powder, two nutmegs, two eggs. 1 MRs. ]. CAMPBELL.
Scotch Cake.
Three eggs, one pound flour, one pound sugar, three-fourths
pound butter, one tablespoon of cinnamon, roll thin and bake
light brown. MRs. ]. CAMPBELL, Washington, D. C.
Scotch Cake.
Stir to a cream one pound sugar, three-fourths pounds but-
ter, juice and graded rind of one lemon, separate the whites and
yolks of nine eggs, stir into cake, add one pound sifted flour,
two teaspoons baking powder, one pound seeded raisins.
MRs. C. G. TRUsDELL.
Pork Cake.
One pound of pork chopped fine, pour three cups of boiling
water on the pork, one pound raisins, and one of currants and
one of sugar, one teaspoon cinnamon and nutmeg, and one-half
of allspice, one of salt, two teaspoons of soda in the fat afterthe
water is cold. Flour, ~


'NEw CENTURY Cook Book.



Cocoanut Cake.
Two tablespoons melted butter, one cup sugar, one egg,
pinch of salt, one and one-half cups flour, two-thirds cup milk,
two teaspoons baking powder. Fillingzwhites of two eggs, ten
tablespoons pulverized‘ sugar, two-thirds cocoanut.
MRs. W. LLoYD.
Hickory Nut Cake.
One-half teacup of butter,one and one-half teacups of sugar,
i beaten to a cream, one teacup of sweet milk, whites of five eggs,
two and one-half teacups of flour, one heaping teaspoonful 'of
baking powder, one coffeecup of meats. Put together in the
order given. MRs. W. GEo. PATTISoN.
Hickory Nut Cake.
Two cups sugar, one cup butter, one cup milk, four cups
sifted flour, whites of eight eggs, one and one-half cups hickory
nut meats, one tablespoon vanilla, three heaping teaspoons
baking powder. Put baking powder into flour and stir well
before using. Beat and add eggs last. Bake slowly one hour.
MRs. GEo. A. GILBERT.
Hickory Nut Cake.
Three-fourths pound of butter, one pound of sugar, one
pound of flour, ten eggs beaten separately, one lemon grated
rind and juice, two nutmegs, cinnamon and cloves to taste, one
pound of raisins, one quart of hickory nut kernels mixed with
the flour. HARRIET ]. HACANs.
Hickory Nut Loaf Cake.
One and one-half cups sugar—sifted, three-fourths cup
butter, three-fourths cup cold water, two and three-fourths cups
flour (winter wheat flour), one and one-fourths teaspoonfuls bak-
ing powder, whites of four eggs (beaten to a stiff froth), one
cup chopped nuts. Bake in moderate oven three-fourths of an
hour. MRs. U. H. STRUBLE.
Hickory Nut Custard Cake.
Cream, one pound sugar and one-half pound butter.
Add five eggs beaten separately, one cup sweet milk, one pound
flour, three teaspoonfuls baking powder, flavor with lemon and


NEW CENTURY Cook Book. 159

bake in jelly tins. For custard, place one pint of milk in tin
pail and set in pan of boiling _water, add a teaspoonful corn-
starch dissolved in a little milk, two eggs, one-half cup sugar,
two cups chopped hickory nuts, mix well in the boiling milk,
stir until thick and put between layers of cake while both are '
warm. This is fine. MRs. CARRIE WILsoN.
Hickory Nut Cake.
Ten eggs—white and yolks beaten separately, one pound
butter, one pound flour—cream, butter and flour together, one
and one-half pound raisins seeded, one pound brown sugar, one-
half pound citron, one nutmeg, one cupful of hickory nut meats
—well chopped. MRs. HARRY T. FINNELL,
Cripple Creek, Col.
Walnut Cake.
Two cups of sugar, one-half cup butter, one cup of milk,-
two cups flour, three eggs, three teaspoonfuls baking powder.
IcING.—One pound English walnuts, whites of two eggs,
sugar enough for the right consistency.
Orange Cake.
Beat the whites of three, and the yolks of five eggs separ-
ately, stir to a cream, two cups sugar, one-half cup butter, add
one-half cup cold water, two and one-half cups of flour with
two teaspoonfuls of baking powder, grated rind of one orange
and all the juice except about one tablespoonful, stirred into the
cake; bake in twoseparate pans (or in layers).
FRosTINo.—Whites of two eggs, two small cups sugar (pul-
verized) with the tablespoonful of orange juice saved from the
cake. When the cakes cool join it with the frosting.
MRs. ]. W. NICHOLSON.
Orange Cake.
Yolks of five eggs, whites of two eggs, two cups sugar, one-
half cup cold water, grated rind and juice of one orange, two
and one-half cups sifted flour, one heaping teaspoon baking
powder. Bake in three layers. Filling made from whites of
three eggs, one pound pulverized sugar, grated rind and juice of
one orange, lastly one-half teaspoon vinegar.
MRS. P. J. CLARKE.


160 NEW CENTURY Cook Book.

Orange Cake.
One cup sugar, one-half cup butter, two eggs, one-half cup
milk, one and one-half cups flour, one teaspoonful baking
powder.
FILLING.—_Iuice and rind of one orange, whites of two
eggs beaten stiff, one pound of powdered sugar, put between
layers and on top. E. A. STEARNs.
Orange Cake.
One and one-half cups of sugar, one cup butter (scant),
one-half cup milk, two cups flour, twoteaspoons baking powder,
one teaspoon corn starch, three eggs beaten separately.
FILLING.—One egg, thicken with sugar; grate in yellow of
orange and squeeze in juice; thicken with sugar and spread on
while warm. MRs. H. E. FoRD.
Orange Cake.
Beat the whites of three eggs separately; stir to a cream;
two cups of sugar, one-half cup of butter, yolks of five eggs,
add one-half cup of cold water, two and one-half cups of flour,
one teaspoonful of baking powder, grated rind of one orange,
and all the juice except one tablespoonful.
FRosTING FOR ORANGE CAkE.—Whites of two eggs, two
small cups of sugar, one tablespoonful of orange juice. When
cake is cold spread between layers and on top.
MRs. A. W’. MARTIN.
Roll Jelly Cake.
One cup of sugar, three eggs, one cup of flour, one tea-
spoonful baking powder, one-half cup sweet milk; bake in thin
sheets; spread the under side with jelly and roll.
MRs. WATsoN.
Cream Jelly Cake.
Three cupfuls flour, two cupfuls sugar, one cupful butter,
half cupful sweet milk, four eggs, half teaspoonful baking powder.
Bake in jelly tins.
CREAM FII.LING.—Grate two lemons, add the juice; one cup
sugar, half cup butter, yolks of three eggs. Stir constantly over
fire until it jellies. When cold, spread between cakes.
~ C, A. WII_.soN.


NEw CENTURY Cook Book. 161

Devil’s Food.
PART FIRsT.-—One cup of brown sugar, one-half cup of
butter, one-half cup of milk, three cups of sifted flour, one tea-
spoonful of soda, yolks of three eggs.
SEcoND PART.—One cup of brown sugar, one cup of grated
chocolate, one-half cup of milk. Heat the second part, but do
not boil. Mix the firstiand second parts together and flavor
with vanilla. Bake in layers.
FILLING AND FRosTING.—Two cups of brown sugar, one-
half cup of sweet cream, one-quarter cup of butter. ~ Boil five
minutes, or until it hairs. Flavor with vanilla.
Devil’s Food Cake.
PART ONE.—Three-fourths cup grated chocolate, Baker’s,
yolk one egg, three tablespoons sugar, one-half cup sweet milk,
cook this on top of stove, stirring until it thickens; then set aside
to cool and add it to part two just before putting in the flour.
PART Tw0.—One-half cup butter,one cup granulated sugar,
two eggs, salt, three-fourths cup sour milk, one teaspoon soda,
add part one, two cups flour. Bake in two layers and put them
together with boiled frosting. C. W. C.
Devil’s Cake.
One cup grated chocolate, two-thirds cup sugar, one-half
cup sweet milk, yolk of one egg, one teaspoonful vanilla; cook
the above until like a cream. When cool, mix with the following:
One-half cup sugar, one-half cup butter, one-half cup sweet
milk, two eggs, two cups flour, one level teaspoon soda, dissolve
soda in the milk, bake in loaf or three layers; use plain boiled
icing between layers. MRs. ]AMEs H. GIBsoN.
Devil’s Food Cake.
Two eggs, two cups brown sugar, one-half cup sour milk,
milk, one-half cup butter, three-fourths cup chocolate, grated,
two and one-half cups flour, pour one-half cup of boiling water
over one teaspoon soda.
FILLING.—Two cups brown sugar, one-half cup sweet milk,
lump butter, vanilla to flavor; cook until it begins to harden
when put in water (excellent).


162 NEW CENTURY Cook Book.
Devil's Food.
FIRsT PART.—One cup brown sugar, scant one-half cup
butter, yolks of three eggs, two cups flour, one teaspoon soda
in flour, one-half cup sweet milk.
SECoND PART.—One cup chocolate (grated), one-half cup
sweet milk, one cup brown sugar, put this over the stove and
let it come almost to a boil, when cold mix with part first; bake
in layers; white frosting for filling. MRs. DoNALDsoN.
Devi1’s Cake.
One-fourth cup grated bitter chocolate, one-half cup sugar,
one--half cup sweet milk, one teaspoon corn starch; boil these
ingredients together, remove from fire and add beaten yolk of
one egg and let cool.
CAKE PART.—One cup sugar, one-half cup butter, one-half
cup sour milk, one and one-half cups flour, one egg and yolk of
another, one teaspoon soda; put these two mixtures together and
bake either in aloaf or in layers, putting a frosting between, of
white of one egg and powdered sugar. MRs. H. L. RANKIN.
Devil's Cake.
One-half cup butter, yolks of two eggs, one cup brown
sugar creamed, one-half cup grated chocolate dissolved in two
tablespoonfuls hot water; after beating well, add two-thirds of a
cup of sweet milk, one scant teaspoonful soda in milk, two cups
of flour, one heaping spoonful of baking powder, one teaspoon-
ful of vanilla. E. A. STEARNs.
Polka Cake.
Two cups sugar, one-half cup butter, four cups flour, one cup
milk, one-half cup molasses, one teaspoonful soda, four eggs,
one pound raisins. P Mrs. C. G. TRUsDELL.
r Minnehaha Cake.
One-half cup butter, one and one-half cups sugar, one-half
cup milk, three eggs, two teaspoons baking powder, two cups
flour; bake in three layers.
FILLING.—T8k6 a teacup sugar and a little water, boil until
brittle when dropped in cold water; remove from the stove and
stir quickly into it the white of one egg well beaten; add to this
a cup of stoned raisins chopped fine; place between the layers
and cover the top. MRs. MICK.


NEW CENTURY Cook Book. 163

One Egg Cake.
One cup sugar, one large tablespoonful butter, one egg, one-
half cup sweet milk, one and one-half cups flour, two small tea-
spoonfuls baking powder, flavor to taste.
MRs. K. PLATTENBURG.
Raspberry Cake.
Half cup of butter, one cup sugar, two eggs, one and one-
half pint of milk, two teaspoonfuls baking powder, sifted with
one quart of flour; stir in the flour gradually until all is in, or
enough to have a thick batter; when all is ready stir in one and
one-half pint of black raspberries well sugared, run into a drip-
ping pan; bake about twenty minutes, or until it will not stick
to a broom splint. To be eaten hot, with a sweet sauce.
AUNT ]ENNIE.
Birthday Cake.
One pound powdered sugar. one cup sifted bread crumbs,
one pound sifted ground almonds (with their skins), eighteen
yolks of eggs, twelve whites eggs, half teaspoonful baking pow-
der, half lemon rind, grated. Baked in a medium oven for one
hour. ~ MRs. M. ]. HAYwooD.
Corn Starch Cake.
Beat to a cream, one cup sugar, half cup butter, half cup
milk, one cup flour, one teaspoon baking powder, whites of four
eggs beaten stiff, one teaspoon vanilla.
MRs. ]. A. SANFORD.
Maud S. Cake.
' Eight tablespoonfuls of chocolate, five tablespoonfuls gran-
ulated sugar, mix together well and add one-half cup of milk, stir-
ring constantly, let cool, one and one-half cup light brown sugar
creamed with two-thirds cup of butter, yolks of three eggs, then
add one-half cup flour and one-half cup milk. Add alternately
until all is used, then beat in the chocolate custard, then add
two teaspoonfuls of baking powder sifted into one and one-half
cup of flour and whites of three eggs well beaten. Bake in two
layers. Put together with cooked frosting.
MRs. CHAs. HOWE.


164 . NEW CENTURY Cook Book.

Mrs. Neill's Layer Cake.
One teacup butter, two of sugar beaten together, add one
cup sweet milk, add beaten whites of eight eggs, then four cups
of flour with one teaspoonful baking powder. Bake in layers.
ICING.—OIle and one-half pounds of sugar to three eggs.
Spread on cake and lay your raisins on it and so on until the
cake is built as high as you wish it.
Marshmallow Cake.
ANGEL’s Fo0D.—Whites of eleven eggs, one and one-half
tumblerfuls of powdered sugar, one cup of flour, level teaspoon-
ful of cream of tartar. Put into jelly pans and bake from forty-
five to sixty minutes.
FILLING FOR CAKE.—One pound of marshmallows pulled
into small pieces and mixed in half a pint of whipped cream.
Spread between the two cakes. MRs. B. F. HEAD.
Christmas Cake.
One pound fat salt pork chopped fine, one pint hot water,
one pint molasses, one cup sugar, tablespoon each cloves, all-
spice, cinnamon, teaspoonful of black pepper, two nutmegs, one
tablespoon soda, one pound chopped raisins, one pound cur-
rants, one-half pound citron, flour to stiffen, not quite as stiff as
you can stir with a spoon. This will make four cakes.
MRs. M. ]. CLARK.
Hot Water Sponge Cake.
Two eggs, one cup sugar (powdered), one cup sifted flour,
one teaspoon baking powder; mix eggs and sugar well together;
add the flour and baking powder; flavor with lemon; lastly add
a scant half cup boiling water; bake in quick oven. Very nice
for layer cake. ADA H. SMITH.
Sponge Cake.
The recipe here given was never known to fail in making
sponge cake, when a little care has been exercised in the making
and baking. It is not only delicious, but very nice to look at
on the table. It should be baked in long, narrow tins. Beat
four eggs very light, yolks and whites together; then beat in two
cups of white granulated sugar, then one cup of sifted ilour,.a
little at a time; then another cup of flour with which two tea-
spoonfuls of baking powder have been mixed; lastly a teacup of


166 NEW CENTURY Cook Book.

baking powder; beat hard, now add flour and baking powder and
slowly stir in the boiling water. MISs MILHEMING.
Croton Sponge Cake.
One pound sugar, one pound flour, one-half pound butter,
six eggs, one cup milk, two teaspoons of baking powder, salt
and flavoring. M. ]. HAYwooD.
Velvet Sponge Cake.
Two cups sugar, six eggs, leaving out the whites of three,
one cup boiling hot water, two and one-half cups flour, one-
tablespoon baking powder in the flour; beat the yolks a little,
add the sugar and beat fifteen minutes; add the three beaten
whites and the cup of boiling water just before the flour; flavor
with a teaspoon lemon extract and bake in three layers, putting
between them icing made by adding to the three whites of eggs
beaten to a stiff froth, six dessertspoons of pulverized sugar to
each egg and lemon to flavor. MRs. F. SANFORD.
Cream Sponge Cake.
Break three eggs into a pint cup, beat up with an egg beater,
then finish filling the cup with sweet cream, take same cup of
sugar, also one of flour, two teaspoonfuls of baking powder, beat
thoroughly for some time. Bake in loaf or layers.
MRs. GARRICUs.
Sponge Cake.
One cup sugar, one cup flour, five eggs, one teaspoonful
lemon. Add one egg at a time to the sugar and beat it thor- _
oughly until all have been added. Bake from thirty to forty
minutes. ' MRs. H. O. BATEs.
Mother’s Favorite Sponge Cake.
Six eggs, two cups sugar, four tablespoons sweet milk, two
and one-fourth cups flour, two teaspoons baking powder, vanilla.
FILLING.-Three sour apples, one lemon, one egg, one cup
sugar; grate apples and lemon, then add other ingredients and
cook. MRs. R. E, BARRETT.
Sponge Cake.
Six eggs, yolks and whites well beaten separately, one cup
' of sugar mixed with the yolks of the eggs, one small cup of flour,


168 NEW CENTURY Cook Book.

Delicate Cake.
One cup butter, two cups sugar, one cup sweet milk, whites
of seven eggs, three teaspoons baking powder, two cups flour,
one cup corn starch; flavor to suit taste.
OAKLAND CHURCH.
A Delicate Cake.
One cup sugar, two tablespoonfuls butter, one cup flour,
one teaspoonful baking powder, half cup corn starch, half cup
milk, whites of three eggs, vanilla and little nutmeg. Bake in
moderate oven. MRs. C. D. REARICK.
Delicate Cake.
One cup of butter, three cups pulverized sugar, three cups
flour, one cup corn starch, one cup sweet milk, three tea-
spoonfuls baking powder, whites twelve eggs. Large receipt.
MRs. C. E. MANDEvILLE.
Extra Delicate Cake.
Two cups sugar and one cup butter, creamed; three-fourths
cup sweet milk, two and a half cups flour, half cup corn starch,
two teaspoonfuls Baking powder, whites of eight eggs, added
last; flavor to taste. MRs. C. G. TRUsDELL.
_Dolly Varden Cake.
Four eggs, two cups sugar, three-quarters ofacup of butter,
one cup sweet milk, three cups flour, two teaspoonfuls baking
powder. Beat all well together. Take half the batter and add
one cup chopped raisins, one-half cup of English currants and
citron each, two teaspoons of cinnamon and cloves each and
one-half nutmeg. Bake in jelly tins and place the light and
dark alternate, icing between. MRs. B. F. HEAD.
Dewey Cake.
Five eggs, two cups sugar, three cups flour, more than
half a cup of butter, same quantity of milk or luke warm water,
three teaspoons of baking powder, flavor to suit the taste. Bake
in layers, with any kind of filling you wish.
MRs. L. W. MURPHY.
Ribbon Cake.
One-half cup butter, two cups sugar, one cup cold water,
three cups flour, three eggs, one teaspoon baking powder.


ITO i NEW CENTURY Cook Book.

Third, sift flour, sugar and cream of tartar six times. altogether.
Fourth, Take whites of eggs and pinch of salt in a bowl and
whip until very light, but not stiff; add the extract, then very
gently the flour, sugar and cream of tartar; do not stop stirring
until it is all in the pan; place in the oven and turn down the
gas until there is the least bit burning; do not open oven for
twenty minutes, then increase the gas just a little every ten
minutes; test with broom straw in forty minutes; if the oven is
slow, sixty minutes will be required, as very slow baking is
necessary; when done, invert the pan until cool, then loosen
slides and with a thin knife loosen cake from bottom and sides
and turn on plate. With due care this will be a delicious cake.
MRs. _[oIIN BLACK.
Angel Food.
The whites of eleven.eggs beaten stiff, one and one-half
tumblers of granulated sugar sieved four times, one tumbler of
flour sieved four times, with one and one-half teaspoons cream
of tartar added; add sugar, stirring all the time, lastly flour; do
not quit stirring until ready to bake; put in pan that has never
been baked in; no grease; bake forty minutes in a moderate
oven; turn upside down to cool, and do not remove until cold.
E. A. STEARNs.
Angel Food Cake.
One and one-half cups of the whites of eggs—well beaten—
stir in slowly, one cup of flour, Swansdown, one and one-half
cups sugar, one teaspoon cream of tartar after sifting nine times,
one teaspoon of flavoring. Bake very slowly one hour.
MRs. CIIAs. HowE.
Almond Cream Cake.
One pound sugar,one pound flour.three-fourths pound butter,
two teaspoons baking powder, whites of sixteen eggs, cream
the butter and sugar and beat well. Beat the eggs stiff and add
one-half the flour, and one-half eggs to butter and sugar and
stir fifteen minutes, add the other half of eggs and flour with
the baking powder, stir hard a few minutes and bake at once in
layers. MRs. GEo. A. GILBERT.
Almond Cheese Cake.
Beat one-half pound sugar and whites of five eggs, blanch
and pound four ounces almonds., beat with the sugar and eggs,


NEW CENTURY Cook Book. 171
add one teaspoon each of almond and rose extract and bake in
puff paste.
Almond Cake.
Two cups of sugar, one cup sweet milk, one cup butter,
three cups of flour, three teaspoonfuls baking powder, five eggs
beaten separate. Bake in jelly tins.
FILLING FOR CAkE.—Blanch and grate a pound of almonds
and mix with a half pint of sour cream, and sweeten to taste.
Spread between the cakes. 'MRs. B. F. HEAD.
Almond Loaf Cake.
Beat ten eggs separately, the yolks with one and one-half
'cups of powdered sugar, added the grated rind and juice of one
lemon, one cup of blanched chopped almonds, one heaping cup
of sifted cracker flour, the whites beaten to a froth; bake in a
moderate oven. BERTHA LEWALD.
White Cake.
One cup sugar, whites of four eggs, one-half cup of butter,
one-half cup sweet milk, one and one-half teaspoonful baking
powder. Use as much flour as necessary.
MRs. ]osIE BAKER.
White Cake.
Cream together one and half cups sugar, with one-half cup
butter. When thoroughly creamed add three-fourths of a cup
of milk, at intervals, and the whites of four eggs, beaten to a
stiff froth, sift two teaspoonfuls of baking powder with two and
one-half cups flour, and add; flavor with vanilla. This is also
good for loaf as layer cake. LAURA C. BATES, M. D.
White Cake.
One half cup of butter, two cups of sugar, one cup of milk,
~or half water, three cups of flour, three teaspoonfuls of baking
powder. Beat up with whites of five eggs. Flavor to suit.
MRs. GARIGUs.
White Cake.
One cup of butter, two cups of sugar, three cups of flour,
-one cup of water, whites of four eggs, two teaspoons of baking
powder. Beat the whites stiff and add the last thing.
MRs. FoREsTER.


172 NEW CENTURY Cook Book.
White Cake.
One cup sugar, one-half cup butter beaten to cream, three
cups of flour, one large teaspoon of baking powder sifted with
flour and then stirred into the butter and sugar; add the whites
of five eggs beaten to a stiff froth, one cup of cold water; flavor.
Delicious and inexpensive White Cake.
Cream together one cup sugar, one-half cup butter, then
add the whites of four eggs well beaten, three-fourths of a cup
of water, two teaspoons baking powder in two cups finely sifted
flour. Bake in shallow tins and cut in small squares. Flavor
to taste. MRs. 'WEATHERsoN.
White Cake.
Whites of four eggs, three-fourths of a cup of butter, one
and one-half cups of sugar, three-fourths of a cup of sweet milk,
four cups of flour, two teaspoonfuls of baking powder; cream
butter and sugar together, add milk, flour and baking powder,
lastly add whites of eggs beaten stiff; flavor with vanilla.
MRs. E. A. STEARNs.
White Layer Cake.
Two cups sugar, whites of four eggs, four tablespoonfuls
melted butter, one cup milk, two and three-quarter cups flour,
two tablespoonfuls Dr. Price’s baking powder, flavor with
vanilla. MRs. E. S. SMITH.
White Cake.’
Two cups sugar, one-half cup butter, three-fourths cup of
milk, whites of eight eggs, three and one-half cups flour, two
teaspoons baking powder. MRs. W. EvERETT.
White Cake.
Two cups sugar, one-half cup butter, one cup milk, eight
eggs, two teaspoonfuls baking powder, three cups flour. Fla-
voring. ~ MRs. L. MCDOUGALL.
White Cake.
One cup sugar, beaten to a cream, with one-half cup of
butter, stir in gradually two-thirds of -a cup of sweet milk, add
two cups sifted flour, containing two even teaspoons baking
powder, then add the whites of three eggs beaten to a stiff froth.
Flavor with almond. MRs. ]. H. THOMAs.


NEW CENTURY C001: BOOK. 173

Blueberry Cake.
One cup butter, three cups sugar, one cup sweet milk, four
cups flour, two teaspoons baking powder, one-fourth teaspoon
soda, five eggs beaten separately, a little nutmeg, one quart
blueberries added the last thing after flouring thoroughly. Bake
in a dripping pan, then sift powdered sugar on top.
MRs. ]AMEs Axons.
Blueberry Cake.
One and a half cups sugar, two eggs, three-fourths cup~
sweet milk, three cups flour, two teaspoons baking powder, one
tablespoon hard butter, one quart box blueberries; bake in
steady oven one hour. Do not beat the berries in but stir in
carefully the last thing. Very good to eat fresh.
MRs. B. F. HEAD.
Marble Cake.
Whites of two eggs, half cup white sugar, piece of butter
as large as an egg, half cup sweet milk, one cup flour, two tea-
spoons baking powder.
DARK PART.—Yolks of two eggs. half cup butter, two
tablespoons molasses, half cup brown sugar, half cup sour milk,
one cup sugar, one teaspoon each of cinnamon and cloves, a
little nutmeg, one teaspoon soda. MRs. E. W. BURKE.
Marble Cake.
WHITE PART.—Half cup of butter, one cup of sugar,
beaten to a cream; two-thirds cup of sweet milk, one tea-
spoon of lemon extract, one and a half cups of flour, one and
ahalf teaspoon of Price’s baking powder sifted with the flour,
lastly the well beaten whites of four eggs.
DARK PART.--—Half cup of butter, one cup of brown sugar,
beaten to a cream; two-thirds cup of sweet milk, the yolks of
four eggs, one and half cups of flour, one and half teaspoon-
fuls of Price’s baking powder, one teaspoon each of allspice
and cloves; mix spoonful for spoonful. Bake in a large bake
pan, and this makes two nice size loaves.
MRs. IDA A. Co0K.
Nut Cake.
One cup sugar, one-half cup butter, one-half cup milk,
two cups flour, two eggs, one coffee cup raisins or English wal-
nuts, one and one-half teaspoons baking powder.
MRs. A. BOYD.


174 NEW CENTURY Cook Book.

Ice Cream Cake.
Two cups white sugar, two and three-quarter cups flour,
one cup milk, two teaspoons baking powder, a piece of butter
the size of an egg, yolks of four eggs. Bake in layers. Ice
cream part.—Whites of four eggs beaten very light, three cups
pulverized sugar, one cup boiling water. Pour the boiling
water over the sugar and let it boil until it candies in water.
Pour it over the beaten whites and beat until cold. Then add
two teaspoons vanilla and the juice of one lemon. -
ANNA BLANCHE LANE.
Ice Cream Cake.
Plain white cake baked in layers.
FRosTINC.—Two cups of granulated sugar, one-half cup
boiling water, let boil without stirring until it strings; pour this
on the beaten whites of four eggs. Beat with a tablespoon for
two minutes. Add one-half teaspoonful of vanilla and one-half
teaspoon of powdered citric acid. Spread on layers.
i ELLEN E. HUBBARD.
Ice Cream Cake.
One cup butter, two cups sugar, one cup sweet milk, five
whites of eggs, three cups sifted flour, three teaspoons baking
powder, one teaspoon vanilla.
ICING.—-TwO cups sugar, five tablespoons water, whites
of two eggs. MRs. BARRETT.
Spice Cake.
Four eggs, one cup butter, two cups sugar, one cup sour
milk, three cups flour, two teaspoons ground cinnamon, ground
cloves, one teaspoon soda in a little hot water, stir eggs, sugar
and butter, beating well,add milk and flour, spice and soda last.
Bake in three layers. Put together with boiled icing.
MRs. ]. ]. WACQNER.
Spice Cake.
One cup butter, one and one-half cups brown sugar, yolks
-of five eggs, one cup sweet milk, three cups flour, two teaspoon-
.fuls of baking powder, one teaspoon cinnamon, nutmeg, and
cloves. Put together with icing. E. A. STEARNs.


176 NEW CENTURY COOK Book.
Yolk Cake.
One cup butter, two cups sugar, three cups flour, one cup
sweet milk, three teaspoons baking powder, yolks of ten eggs,
one teaspoon vanilla, cream, butter and sugar; sift in flour and
baking powder mixed, adding milk at intervals; add well beaten
eggs and the vanilla. Bake in square shallow pans; when cool
frost with chocolate frosting and cut into squares or diamonds.
FRANCES S. LANE.
Apple Cream Cake.
One-half cup sugar. one-half cup milk, one egg, one-third
cup melted butter, one teaspoon essence of lemon, one and one-
half teaspoon baking powder mixed with flour to make a smooth
batter. Mix well. Make three layers. Filling between lay-
ers and on t0p.—Grate one large apple, add one cup sugar, the
beaten white of one egg, and one teaspoon flavoring. Beat all
together with egg beater till light and creamy.
Washington Cake.
One cup of butter, three cups brown sugar, one cup of
milk, four eggs, one teaspoon each of extract of cinnamon and
nutmeg, one teaspoon ground allspice, one cup of seeded rais-
ins, three cups of flour and two teaspoons of baking powder.
Layer Cake.
Two cups sugar, one cup butter, one cup sour milk, three
cups flour, whites of five eggs, one even teaspoonful soda. Rub
butter and sugar to a white light cream, then stir the milk in
slowly, then add the flour, to which the soda has been mixed and
sifted while dry. Lastly, add the well-beaten whites of the eggs.
Bake in three or four layers in jelly cake pans, from five to ten
minutes in a well heated oven. A delicious white layer cake to
be used with any kind of filling. MARY E. WoRK.
Blackberry Cake.
One cup sugar, three-fourths cup butter, four tablespoon-
fuls sour milk or buttermilk, three eggs, one and one-third cups
flour, one cup blackberry jam, one even teaspoonful soda, one
teaspoonful cinnamon, one teaspoonful allspice, one teaspoonful
nutmeg. Bake in layers and spread with blackberry jam or
plum jelly, or bake in pan and cut in squares, with plain frost-
ing, English walnuts placed on top. LILLIAN M. CESSNA.


NEw CENTURY COOK BOOK. 177

Layer Cake.
One cup white sugar, one-half cup butter, one cup sweet
milk, two teaspoonfuls baking powder, whites of four eggs.
MRs. A. ]. SCHOoNHOvEN.
Bonbury Cakes.
Stone and chop one cupful of fine raisins, chop also equal
parts of lemon, citron and candied orange peels; to make half a
small cupful add the juice and grated peel of one large lemon,
one egg beaten light, and two-thirds cupful of granulated sugar;
mix these together very thoroughly, make a firm but flakey pie
crust and roll it out as thin as possible on a floured board and
score in diamond shape or squares. Spread the smooth side
with the mince and cover with another square in the manner of
a sandwich, making the edges even and bake a light brown,
powdering with sugar before serving; very good.
MRs. ELLA CARLIsLE.
English Pound Cake.
One pound of flour, one-half pound of currants, one-half
pound of lard or butter, one-half pound of sugar, a little orange
and lemon peel, and two teaspoonfuls of baking powder, four
eggs and mix with milk. Don’t make it very soft or it will be
heavy. Bake in a hot oven. It will take about an hour.
MRs. L. NICHOLLs.
Almond Cream Cake.
One cup of butter, one and one-half cups of sugar, two and
-one-half cups of flour, five eggs, four tablespoons of milk, two
teaspoonfuls of baking powder. Bake in layers.
THE CREAM.—Three cups of rich sour cream, two cups of
sugar, one-half pound blanched almonds. Whip the cream,
flavor and add almonds. MRs. W. D. CALDWELL.
Brown Stone Front Cake.
One cup of grated chocolate, one cup of sugar, one-half cup
-of milk. Boil together to make a stiff paste. One cup of milk,
one cup of sugar,' and one-half cup of butter, three eggs, two
and one-half cups of flour. One teaspoon of soda dissolved in
a little water. Mix the same as for any cake, then stir in the
chocolate paste. Bake in layers and put frosting between.
MRs. F. SANFORD.


178 NEw CENTURY Cook Book.

Brown Stone Front Cake.
One cup white sugar, one cup butter, two and one-half cups-
flour, one-half cup sour milk, three eggs, one teaspoon soda.
FILLING.—One-half cup chocolate, three-fourths cup sweet
milk, mix; one yolk of egg, one cup of sugar, boil all till
thick, when cold add one teaspoon vanilla, then add to cake
batter.
FOR THE CAKE, cream, butter and sugar, add yolks, milk,
then the filling, then flour and soda (sifted together), lastly the
whites of the eggs. Bake in three layers with caramel filling.
MRs. IDA READ.
Velvet Cream Cake.
Four eggs, two cups sugar, two cups flour, two teaspoonfuls
baking powder, one tablespoonful flavoring, last add one cup of
boiling water. MRs. L. S. PETERsoN, St. ]oseph, Mo.
Spanish Bun.
One and one-half cups sugar, three-fourths cup of butter,.
four eggs, three-fourths cup of milk, two cups of flour, two tea-
spoons of baking powder, one and one-half tablespoons of cin-
namon. MRs. C. H. THAYER.
Marshmallow Cake.
Whites of five eggs, two cups sugar, one-half cup butter,
creamed, three cups flour, one cup sweet milk, two teaspoons
baking powder.
FILLING.—Two cups sugar, one-half cup water, whites of
two eggs, boil sugar and water till it threads, mix whites beaten
stiff. One pound of marshmallows halved, and placed in filling
between layers of cake. MRs. G. H. MERRIELL.
White Mountain Cake.
One and one-half cups granulated sugar, half cup butter,.
half cup sweet milk, half cup corn starch (scant), half teaspoon-
ful soda (put in the milk), one teaspoonful cream tartar (put in
flour), whites of six eggs, one and one-half cups flour with scant
teaspoonful lemon. MRs. I. E. STUART.
Favorite Cake.
Seven eggs beaten separately, one-half cup butter, two cups
white sugar, two cups flour, two tablespoons water, one-half tea-
spoon salt. bake in four layers.


18O NEW CENTURY COOK BOOK.

IcE WITH WHITE MOUNTAIN CREAM.—One cup sugar, one-
third cup boiling water. Boil until it threads and pour over
beaten white of one egg. Flavor with vanilla.
CREAM CUSTARD Fn.Ln~iG.--One-half pint milk, two yolks
eggs, one and one-half tablespoon cornstarch, flavor with van-
illa, put between layers when cold. Use Swansdown prepared
cake flour. MABLE VAN ARsDALE.
Blackberry Cake.
One cup brown sugar, three-fourths cup butter, three eggs,
three tablespoons sour cream, one teaspoon soda, spice to
taste, one cup blackberry jam, flour enough for tolerably stiff
batter. Bake in layers and fill with following icing: One pint
granulated sugar, three tablespoons water. Let boil until it
drops together in water. Take off. Have whites of three eggs
beaten until stiff. Pour in icing and beat together until
smooth. Spread on cake. MRs. ]. B. SWIFT.
Quaker Pound Cake.
Three cups sugar, one and one-half cups butter, four eggs,
five cups flour, one cup milk, two teaspoons baking powder, two
-cups chopped raisins, two cups currants, citron, one teaspoon
lemon. This makes two good loaves and will keep a year.
MRs. H. N. MUDGE.
Pound Cake.
]ust enough for one loaf, or a good layer cake. One cup
sugar, two-thirds cup butter, one and one-half cups flour, four
eggs, one tablespoon milk, one scant teaspoon baking powder,
cream butter and sugar, add yolk of eggs, beat until very light.
Beat the whites to a stiff froth and mix the baking powder with
the flour. Add a little of the flour to the cake mixture, then
the milk; then beat in alternately the whites of the eggs and the
flour, part at a time. MRs. H. N. MUDGE.
Pound Cake.
One pound of sugar, one pound of flour, three-fourths
pound of butter, eight eggs. Butter and sugar beaten to cream,
eggs beaten one at a time, then altogether to a froth. ~
MRS. RUSSELL.
Pound Cake.
One pound flour, one pound white sugar, one pound butter
beaten to a cream, ten eggs (whites and yolks beaten separate-


NE\V CENTURY C0oK BOOK. 181
ly), one cupful sweet milk, one teaspoonful soda, two teaspoon-
fuls cream of tartar, one nutmeg; flavor with lemon and rose;
bake in moderate oven one and one-half hours.
MRs. I. N. DANFORTH.
Pork Cake.
One pound salt pork chopped very fine, one-half pint boil-
ing water, one cup molasses, two cups brown sugar, one cup
chopped raisins (or more if desired), plenty spices, four cups
flour, one teaspoonful soda dissolved in water and added at the
last. Bake in a loaf until thoroughly done. MRs. WILBUR.
Scotch Cake.
One-half pound sugar, one-half pound flour, six ounces
butter, five eggs, one-half pound raisins or citron; beat the eggs
separately; flavor with rose water. MRs. C. H. THAYER.
Dolly Varden.
One heaping cup butter, two heaping cups sugar, four eggs,
two and one-half cups flour, two-thirds cup milk, two teaspoons
Dr. Price’s baking powder; put one-half of this mixture in a
_ pan, add one tablespoon molasses, one large cup raisins, stoned
and chopped; one-fourth pound citron sliced fine, one teaspoon
cinnamon, one-half teaspoon cloves and allspice each; grate in
a little nutmeg; add one teaspoon flour. This makes three
layers.
FILLING.-——OI16 pound raisins and one-half pound figs
chopped fine; mix with jelly; water may be used.
MRs. SAUER.
Jam Cake.
Three eggs, three-fourths of a cup of butter, one and one-
half cups sugar, one-half cup sour milk, one teaspoonful soda,
one and one-half cups flour, one cup currants, two ounces citron
cut fine, one cup blackberry jam, one teaspoonful allspice, one
teaspoonful cinnamon, one teaspoonful nutmeg.
~ E. A. STEARNS.
Ginger Cake.
One cup New Orleans molasses, one cup sugar, one cup
butter or drippings, one cup sour milk, three cups flour, three
eggs, two teaspoons soda, two tablespoons ginger, one teaspoon
each cinnamon and cloves, one-half nutmeg. Bake in layers,
put together, sprinkled powder sugar. MRs. MERRIELL.
12


182 NEW CENTURY Cook Book.

Cake Without Butter.
One cup sugar, two eggs, one-half cup boiling water, one
cup flour, two teaspoons baking powder, vanilla to taste. Mix
sugar and eggs together, then add water and flour.
MRs. RUssELL.
Molasses Layer Cake.
One-half cup brown sugar, one-half cup molasses, one-half
cup sour milk, one tablespoon butter, yolks of two eggs, one-
half teaspoon cinnamon, cloves, allspice, one teaspoon soda,
floun
FRosTING.—Whites of two eggs, one cup of brown sugar,
one teaspoon ginger. MRs. ELLEN GREEN.
Prince of Wales Cake.
DARK PART.—One cup brown sugar, one cup butter, one-
half cup sour milk, two cups flour, one cup chopped raisins,
yolks of three eggs, two tablespoons molasses, all kinds of
spices and one teaspoon soda dissolved in sour milk.
WHITE PART.—One cup sugar, one-half cup butter, one-
half cup sweet milk, one-half cup cornstarch, one cup flour,
whites of three eggs, and baking powder. Use frosting as a
filling. MRs. B. E. ARNTZEN.
Croton Cake.
One pound of flour, one pound of sugar, half pound but-
ter, six eggs, yolks and whites beaten separately; small teacup
sweet milk, teaspoonful soda sifted in the flour, two teaspoons
cream tartar; flavoring. MRs. ]. W. NICHoLsoN.
Loaf Cake.
Two cups of light dough, one cup sugar, one cup chopped
raisins, small half cup of soft butter, one egg, half anutmeg,
teaspoon of cinnamon; dissolve half teaspoonful of soda in two
tablespoons of milk, mix the butter and sugar well into the
dough with the hands, before adding the rest of the ingredients;
flour the raisins; a little flour may be added if the cake seems
too ~thin. Mix or stir very thoroughly, and raise about an hour
or until it looks light. ASH MEADOW.
Snowflake Cake.
One cup of butter, two cups of sugar. Beat these to a
cream and add one cup of water, one teaspoonful of flavoring


NEw CENTURY Cook Book. - 183

and three cups of flour. Stir in the whites of eight eggs which
have been well beaten. Then add three teaspoonfuls of baking
powder stirred in one-half cup of flour.
MRs. B. F. MAsTERs.
Drop Cake.
One cup of butter, one-half cup of sugar, two eggs, one-
half cup of milk, one pint of flour, or enough to make stiff, one '
teaspoon of baking powder, one cup of currants, flavor with
nutmeg; drop from a spoon on a greased tin.
MRs. FoREsTER.
Dolly Varden Cake.
One and one-half cups pulverized sugar (or one of granu-
lated), one-half cup butter (small); cream together, add beaten
white of three eggs, one cup milk, two and one-half cups flour,
two teaspoons baking powder, one teaspoon vanilla, divide in
three parts, and bake two layers white; to the remainder add
one-half cup seeded and chopped raisins,one-half teaspoon
cinnamon. Same of cloves. Use for center layer. Put together
with frosting. MRs. E. C. CHAPMAN.
Strawberry Cake.
One cup sugar, three-fourths cup butter three eggs three
tablespoons sour milk or cream, one cup strawberry jam, or
canned strawberries well drained, one teaspoonful each of
cinnamon, allspice and soda, one and one-half cups of sifted
flour. MRs. E. C. CHAPMAN.
Minnehaha Cake.
One and ahalf cups granulated sugar, half cup butter stirred
to a cream, whites of six eggs, or three whole eggs, two heap-
ing teaspoons baking powder,stirred into two heaping cups sifted
flour, one-half cup sweet milk, bake in three layers.
FILLINo.—Take a teacup sugar and a little water boiled
together until it is brittle when dropped in cold water, remove
from stove and stir quickly into the well-beaten white of an egg,
add to this a cup of stoned raisins chopped fine, or a cup of
chopped hickory nut meats and place between layers and over
the top. A universal favorite. MRS. SUSAN C. SCOTT.


184 NEW CENTURY COOK BOOK.

One Egg Cake.
One cup sugar, one tablespoon butter, one cup sweet milk,
one pint of flour, three teaspoons baking powder. Stir well and
bake at once. Lemon filling. Asn MEADOW.
Mrs. Parker's Ribbon Cake.
Whites of eight eggs, two cups sugar, three cups flour, one
cup cream, one spoonful baking powder. This makes two white
and one dark layer, the dark one being the center. Put each
together with heavy coats of icing, the dark layer has two-thirds
cup raisins, one-half cup figs, one-fourth cup citron, two nut-
megs, one teaspoon~ cloves, one of allspice, one of ginger and
two of cinnamon. Jackson, Tenn.
Gridley Cake.
Two cups sugar, one cup butter, one cup milk, three and '
one-half cups flour, four eggs, two teaspoons baking powder.
Fn.LING.—Grated rind and juice of one lemon, two medium
sized apples, grated, two eggs, one cup sugar, boil until it begins
to thicken. MRs. Tno. G. ROBERTs.
Ribbon Cake.
One-half cup butter, one cup sugar, two eggs, one cup
milk, two cups flour, two teaspoons baking powder. For mid-
dle layer add two heaping teaspoons ofcocoa and one-fourth cup
raisins finely cut. - IEssIE L. WEBsTER.
Miss Par1oa’s Ice Cream Cake.
One cup butter, one and one-half cups sugar, two cups
flour, one-half cup milk, whites of five eggs, two level teaspoon-
fuls baking powder, one-half teaspoonful vanilla. Bake twenty-
five minutes in a moderate oven (a hot oven makes a cake
coarse and tough). Sprinkle sugar on a cake that is not to be
iced on putting into the oven. Beat very little after the flour is
worked in. A little water set in the oven gives a moister cake.
Banana Cake.
One cupful sugar, one-half cup butter, one and one-half
cupfuls flour, one-half cup sweet milk, two teaspoonfuls bak-
ing powder, whites of four eggs, flavor to suit. Use boiled
. frosting and put sliced bananas between the layers.
MRs. CHETISTER.


NEw CENTURY COOK BooK. 185

Snicker Doodles.
Two cups of sugars, two eggs, one-half cup of butter, one
cup of sweet milk, one teaspoon of soda, two teaspoons of cream
tartar, sprinkle cinnamon and sugar on top and bake in a drip-
ping pan.
~ Cake Without Butter.
One cup sugar, two eggs, one cup boiling water, one cup
flour, two teaspoons of baking powder, vanilla, mix sugar and
eggs together, water and flour. MRs. RUssELL.
Layer Cake.
One cup sugar, small one-half cup butter, yolks of three
eggs, one cup milk, one and one-half cups flour, two teaspoons
baking powder, lastly add the well beaten whites of three eggs.
FILLING.—One cup sugar, two tablespoons water, let boil
until it drops heavy, pour slowly into the white of one egg beaten
stiff, beat all together until cold, then add one-half cup chopped
raisins, one-half cup chopped almonds, three tablespoons cocoa-
nut, one teaspoon flavoring. MRs. B. F. MOoN.
/ Corn Starch Cake.
Whites of seven eggs, two coffee cups of sugar, one coffee
cup of butter, one coffee cup of corn starch, beat the sugar, but-
ter and corn starch to a cream, one cup of milk, two cups of
flour, beat all ten or fifteen minutes.
Cold Water Cake.
Three cups sugar, one cup butter, one cup cold water, six
eggs, beaten separately, two teaspoons baking powder, four cups
flour. MISS RAY, Belvidere, Ill.
Cake Without Butter, Flour or Milk.
Seven eggs, one pound dates, cut fine, half pound almonds
ground, one cup sugar, rind of one lemon, beats eggs separate,
stir whites’ in last thing, mix sugar and yolks of eggs together
first, save enough whole dates to put on top of cake after
frosting. MRs. FARNUM.
One Egg Cake.
One cup sugar, one tablespoon butter, three-fourths cup of
milk, one egg, one large teaspoon of baking powder, flour
enough to thicken.


186 NEW CENTURY Cook Book.

Sally Lunn.
One cup sugar, two eggs, butter size of an egg, one pint of
flour, one cup sweet milk, one and one-half teaspoon baking
powder, one pint berries. MRs. H. N. MUDGE.
Poverty Cake.
One egg, one-half cup sugar, one-half cup molasses, one-
half cup butter, one-half cup milk and salt to suit, one cup
chopped raisins, one teaspoon saleratus, flour to thicken.
MRs. HENRY NICKERsoN.
Sour Milk Cake.
Three pounds flour, two pounds brown sugar, one pound
lard and butter (half of each), one pint molasses, one quart sour
milk, three eggs, two teaspoons soda, one tablespoon salt, two
pounds raisins, two pounds currants, three-fourths pound citron,
spice of all kinds. This makes four loaves. The longer it is
kept the nicer it is. MRs. H. N. MUDGE.
A Nice, Plain Cake.
One cup sugar, one-half cup sweet milk, two tablespoons
butter, one teaspoon cream tartar, one-half teaspoon soda, one
egg. - MRs. 'A. PIERCE.
1860 Black Cake.
One cup of molasses, one cup of sugar, one cup of lard, one
cup sour milk, one teaspoon cloves, cinnamon, and nutmeg one
teaspoon soda, add raisins, currants and citron.
Roxbury Cake.
Three cups of sugar, two cups sweet milk, one cup butter,
three eggs, one nutmeg, one-half pound of raisins, two teaspoons
cream tartar, one teaspoon soda. MRs. PIERCE.
French Cream Cake.
Three eggs, one cup sugar, one and one-half cups flour, one
heaping teaspoonful baking powder, two tablespoonfuls cold
water, flavor with lemon and bake in three layers.
CREAM--Stir into two-thirds of a pint of milk while boiling
two tablespoonfuls of cornstarch moistened with a little cold
milk, one egg beaten with two-thirds of a cup of sugar. Flavor
with almond. Cocoanut added to the cream is a great addition


NEw CENTURY Cook B,ook. _ 187

and if it is sprinkled over the frosting makes a very nice loaf of
cake. '
Every Day Cup Cake.
Two cups sugar, whites of four eggs, one cup sweet milk,
three cups of flour, two-thirds cup of butter, flavor to taste.
Blackberry Cake.
Five eggs, two and one-half cups sugar, one and one-half
cups butter; mix well together, and add two large cups of black-
berry jam,-one cup buttermilk, one dessertspoonful soda, four
cupfuls browned flour, one teaspoonful cloves (ground), one all-
spice, one tablespoonful cinnamon, one and one-half pounds
citron. MISS CLARA DEvIN.
Cream Cake.
Eight eggs, half a pound of butter, three-fourths of a pound
of flour, one pint of warm water. Stir the butter into the water,
set it on the fire in a saucepan, and slowly bring it to a boil,
stirring it often. When it boils, put it in the flour, boil one
minute, stirring all the while; take from the fire, turn into a
deep dish, and let it cool. Beat the eggs very light, and whip
into this cooled paste, first the yolks, then the whites. Drop,
in great spoonfuls, upon buttered paper, taking care not to let
them touch or run into each other, and bake ten minutes.
CREAM FOR FILLING.—One quart of milk, four tablespoon-
fuls of our corn starch, two eggs, two cups of sugar. Wet the
corn starch with enough milk to work it into a smooth paste.
Boil the rest of the milk. Beat the eggs, add the sugar and
corn starch to these, and as soon as the milk boils pour in the
mixture gradually, stirring all the time until smooth and thick.
Drop in a teaspoonful of butter, and when this is mixed in, set
the custard aside to cool. Then add extract, vanilla or lemon,
pass a sharp knife lightly around the puffs, split them, and fill
with the mixture.
Scripture Cake.
A mixture of spice and everything nice.
One cup butter.—]udges 5, 25.
_ Three and one-half cups flour.--I Kings 4, 22_.
Two cups sugar.--]eremiah 6, 2o.
Two cups raisins.—I Samuel 30, I2.
Two cups figs.—I Samuel 30, lg.


NEW CENTURY COOK BOOK. 189

saleratus, two teaspoonfuls cinnamon, one of cloves, a little nut-
meg, one pound of raisins, one of currants, four cups of flour. -
MRs. LAURA MCDOUGALL.
Coffee Cake.
One cup of brown sugar, one cup of molasses, one-half cup
butter, one cup strong coffee, two eggs, four even cups of flour,
heaping teaspoon soda in flour, tablespoon cinnamon, teaspoon
cloves, one pound raisins, one-fourth pound citron, one-half
pound currants. Soften butter, beat with sugar, add eggs, spice,
molasses and coffee, then flour, and lastly fruit well dredged.
Bake one hour (until done).
Miss LORA EiDsoN, Galveston, Texas.
German Coffee Cake.
One pint milk, lukewarm, one cake compressed yeast, one
teaspoon salt, add flour to make a stiff batter; let it rise until
light and spongy; then add one cup sugar, one cup raisins, one
cup melted lard, two eggs well beaten, grated nutmeg for flavor.
Let rise again until light, then roll out and put in pans. When
light again beat one egg and spread it over the cakes and
sprinkle sugar and cinnamon over them and bake in quick oven
until brown. MRs. ALBERT VORKELLER.
Coffee Cake.
Three eggs, one cup sugar, one cup strong cold coffee, one
cup molasses, one cup butter, one teaspoonful soda, three cups
flour, chopped raisins, currants and citron, one teaspoon cinna-
mon, one teaspoon cloves. Bake two hours.
MRs. B. F. SHEETS, Oregon, Illinois.
Coffee Cake.
One-half cup sugar, one-fourth cup lard or butter, one-half
pint milk, one-half cup yeast. Scald milk, add sugar and one-
fourth teaspoon salt and the butter (melted), add yeast and stir
in enough flour to make a batter. Beat until smooth and vel-
vety, then let rise; then stir in enough flour to make a soft
dough, so you can handle it. Let rise and when light roll and
put into pans. When very light sprinkle with sugar and cinna-
mon and bake. MRs. B. F. MASTERs.


19O NEW CENTURY Cook Book.

Coffee Cake.
One cup molasses, one tablespoon soda bicarbonate; beat
well together and add one cup of shortening or butter, one Cup
of cold coffee, one cup of sugar, two eggs, two teaspoons ground
Cinnamon, one-half teaspoon ground cloves, one ground nutmeg,
one pound of seeded raisins rolled in flour. Stir well together
with sufficient flour to make a stiff paste, then bake one hour in
slow oven. This will make two fair-sized cakes.
MRs. H. W. MEDBERY.
Coffee Cake (which keeps like fruit cake).
Cream together one cupful sugar, one-half cupful butter,
add two eggs and one cup of molasses, one-half cup of strong
coffee, in which have been dissolved one scant teaspoonful of
soda, two and one-half cups of flour, one cup of raisins, one of
currants, one-quarter pound of citron, one teaspoonful of cinna-
mon, cloves and nutmeg. Flavor with lemon. Bake in a mod-
erate oven nearly an hour.. - MRs. S. B. ]0NEs.
Coffee Cake.
One cup of strong coffee cold, one-half cup of butter, one
Cup of brown sugar, one-half cup molasses, one cup of raisins
and one of Currants; of spices each one teaspoonful, cinnamon,
nutmeg and cloves; one teaspoonful of soda dissolved in coffee;
flour enough to make an ordinary thick batter.
MRs. A. D. TRAvELLER.
Cinnamon Cake.
One cup sugar, one egg, half teaspoon cloves, one tea-
spoon cinnamon, half teaspoon allspice, one large tablespoon
butter, one cup sour milk, small teaspoon soda, one cup seeded
raisins, two cups flour. First mix the spice with sugar, then
add butter and egg and other ingredients. Dissolve soda in
milk. MRs. A. S. O.
Cinnamon Drops.
Half cIIp of sugar, one cup molasses, one cup of lard, one
cup warm water, two teaspoons soda, two teaspoons cinna-
mon. Drop in pan and bake.
Crisp Sugar Cookies.
One and one-half cups white sugar, two-thirds of a cup
butter and lard, creamed; three eggs well beaten, three table-


NEw CENTURY Cook Book. 191

spoons sour cream and one even teaspoon soda. Flour enough
to roll thin. Bake in quick oven. MRs. C. E. WELLs.
Cookie Receipt.
About one-quart flour, two eggs, one-half cup sour milk or
cream, two heaping cups A sugar, one cup butter and lard mixed,
one heaping teaspoon baking powder, one-half teaspoon soda.
Salt to taste. Excellent. MRs. WEBB SMITH,
Lafayette, Ind.
Sugar Cookies.
One-half cup butter, one cup sugar, two eggs, one-half cup
sour milk, one even teaspoon soda, two cups flour, heaping.
Cream Cookies.
One cup of maple sugar, one cup of sour cream, one tea-
spoon of soda, a little nutmeg, one teaspoon of caraway seeds
and flour to make a stiff batter. Roll thin and cut and bake in
a quick oven.
Sugar Cookies.
Three-fourths teacup butter, three teacups sugar, one-half
teacup milk, three eggs, one teaspoon soda, nutmeg or cinna-
mon, flour to roll out. MRs. METCALF.
Cookies.
Two pounds flour, one pound butter, one pound sugar,
juice of one lemon and grate a little of the rind, one nutmeg
grated, three teaspoons baking powder, four eggs. Mix flour
and butter together, eggs and sugar. M. HAYWOOD.
Cookies.
Three eggs, one cup butter, one pint sugar, one cup butter-
milk or sour milk, one teaspoon soda; flour to mix, make out
with hands. MRs. E. C. RoWEN.
German Butter Cookies.
One pound of butter, three-fourths of a pound of sugar,
yolks of four eggs, one tablespoonful vanilla, two teaspoonfuls
baking powder mixed into one and one-half pounds of flour, or a
little more to roll; sprinkle with powdered sugar when taken from
the oven. BERTIIA LEWALD,


NEw CENTURY COOK BOOK. 193

Sour Milk Cookies.
One cup sugar, one-half cup shortening, one-half cup sour
milk, one egg, one teaspoon caraway, seed, one small teaspoon
soda, flour to mix as soft as can be rolled, sprinkle with sugar
on top and roll. MRs. H. N. MUDGE.
Rich Cookies.
One cup butter, two of sugar, five cups flour, one cup
chopped nuts, two tablespoons sour cream, one-half teaspoon
soda, mix nuts and all together, then add one egg, and roll as
thin and as little as possible. Do not add any more flour than
will keep from sticking to the board. MRs. BROWN.
Cookies.
Two cups of sugar, one cup of butter, not too full, three
eggs beaten separately, five tablespoonfuls of sweet milk, one-
half nutmeg, one-half teaspoonful of soda, one teaspoonful of
baking powder (don't fail to put in the soda), flour to roll out
without sticking to the board. MRs. ]. W. NIcHoLsoN.
Cookies.
Three eggs, one cup butter or lard, one and one-half cup
sugar, one teaspoon each cloves, cinnamon and nutmeg, one tea-
spoon soda, pinch salt, one cup chopped raisins, flour to make
soft dough.
My Favorite Cookies.
One and one-half cups sugar, one cup of butter, half of-
lard is better than all butter, one-half cup of sour cream, one-
half teaspoon of soda, two eggs, flavor to taste.
AsH MEADOW.
Cookies.
Four eggs, one and a half cups sugar, quart of flour, one-
half nutmeg grated, two teaspoons baking powder, two tea-
spoons of water, sauce dish of butter and the same of lard, roll
thin. MRs. RUssELL.
Drop Sugar Cookies.
Two cups sugar, one cup milk, three-fourths cup butter,
four cups flour, two eggs, four teaspoonfuls baking powder, drop
in tins, sprinkle with sugar and cinnamon before baking.
M Rs. ]. MORTON.


194 NEW CENTURY Cook Book.

Sugar Cookies.
One cup sugar, three-fourths cup butter, one-half cup sour
milk, one-half teaspoon soda, one-half nutmeg, mix with enough
flour to make a soft dough, roll thin, sprinkle with sugar and
bake in a very quick oven. MRs. B. E. ARNTZEN.
Cookies (Crisp).
One cup butter, two cups sugar, three eggs, one teaspoon
soda, two teaspoons cream tartar, one spoonful milk, one tea-
spoon each of nutmeg and cinnamon, flour enough to make soft
dough, a little sweet milk over each, also sprinkle of sugar. Bake
in quick oven. MRs. CAMPBELL.
White Cookies.
Two eggs, heaping cup sugar, one cup sour milk, one cup
butter, one teaspoonful baking soda, enough flour to roll soft.
MRs. BovEE.
Cookies.
One cup butter, two cups sugar, three eggs, one-half tea-
spoon soda, three tablespoons milk, vanilla or nutmeg.
MRs. BARRETT.
Almond Cookies.
One-half pound sugar, one-half pound butter, four eggs,
nine ounces flour, two teaspoonfuls Dr. Price's baking powder;
bake in very thin sheets; before being put in oven, sprinkle
with sugar and sliced almonds. Almonds may be grated or
pounded if preferred. MRs. D. S.
Fruit Cookies
Two cups of sugar, one cup of butter, three eggs, one tea-
spoon of cloves, one of cinnamon and one of nutmeg, one tea-
spoon of soda, one tablespoon of sour cream, one-half teacup of
raisins and one-half teacup of currants. Flour enough to make
stiff; roll thin. MRs. F. SANFORD.
Ginger Cookies.
One cup sugar, one cup molasses, three-quarters cup but-
ter, two teaspoons soda,dissolved in three tablespoons hot water,
one-half tablespoon ginger, one-half tablespoon cinnamon. Mix
very soft; bake in quick oven. MRs. W. EvERETT.


NEw CENTURY Cook Book. 195

Ginger Cookies.
One cup of sugar, one cup of molasses, one cup of lard,
three eggs, one tablespoon of soda, one tablespoon of ginger,
one tablespoon of vinegar, two tablespoons of water.
MRs. I.-]. HANMER.
Cookies Without Eggs.
Two cups sugar, one cup butter, one cup sweet milk, one
even teaspoonful soda. MRs. A. W. MARTIN.
Sugar Cookies.
One cup sugar, one-half cup butter, three tablespoonfuls
milk, one egg, one cup flour, one teaspoonful baking powder,
sifted twice with the flour. Rub butter and sugar to a cream,
work in the beaten egg, milk and flour, roll out thin and cut into
cakes. Bake crisp.
Ginger Cookies.
One cup molasses, one cup sugar, one cup butter (heaping),
three eggs beaten very light, one tablespoon vinegar, one table-
spoon ginger, one teaspoonful cinnamon, one teaspoonful cloves,
one heaping teaspoon soda, one-half grated nutmeg. Beat all
of the ingredients until very light; enough flour to make a soft
dough. Roll out and bake in a quick oven.
S. M. SLocUM.
Ginger Cookies.
One cup sugar, one cup molasses, one cup butter or lard,
one egg, one-half cup boiling water, one teaspoon soda dis-
solved in water, one teaspoon cloves, one teaspoon cinnamon,
one teaspoon ginger, one teaspoon salt, flour enough to make a
stiff dough. MRs. H. A. WILLIAMs.
Ginger Cookies.
Rub one scant sup of shortening into four cups of flour,
one and one-half cups brown sugar, one and one-half cups
molasses, one cup sour milk, one teaspoon soda, little salt, two
eggs, one teaspoon ginger, two teaspoons cinnamon.
MRs. H. L. RANkIN.
Ginger Cookies.
One teacup sugar, a large half cup butter, one egg, two
cups molasses, one small dessert spoon of soda dissolved in


196 _ NEW CENTURY Cook Book.
three-fourths of a cup of hot water, two spoons ginger. Mix
hard enough to roll.
Drop Ginger Cookies.
One cup sugar, one-half cup lard, one-half cup molasses,
one-half cup hot water, dessert spoon ginger, teaspoon cinna-
mon, teaspoon soda, flour to drop thick from spoon.
MRs. ANNA HIBBARD.
Ginger Cookies.
Two eggs, one cup sugar, one cup butter or drippings, one
even spoon soda, one heaping spoon ginger, one cup molasses.
Flour enough to roll as soft as possible. _
MRs. WILLARD H. THAYER.
Ginger Cookies.
Two cups of sugar, two cups of molasses, New Orleans,
one and one-half cups of lard or butter, two teaspoons of ginger,
two eggs, two teaspoons of soda, one and three-fourths sour milk,
do not mix too stiff.
Ginger Cookies.
One cup molasses, one cup sugar, one cup lard, one egg,
one half cup sour milk, soda, one tablespoon of vinegar, ginger,
little salt.
Ginger Cookies.
One pint of lard, one pint of molasses, one cup of sugar,
two tablespoonfuls of vinegar one tablespoonful ginger, one tea-
spoonful each of cloves, cinnamon and allspice and one-half a
nutmeg. Let this cook then add tablespoon of soda in one half
teacup of hot water. MRs. B. F. MAsTERs.
Ginger Cookies.
One full cup brown sugar, one-half cup shortening, one cup
molasses, two eggs, one teaspoon baking soda, one teaspoon
baking powder, one-half teaspoon cinnamon, a bit of cloves,
flour to roll soft. MRs. W. T. EAToN.
Drop Ginger Cookies.
One cup molasses, one-half cup sugar, two eggs, one-half
cup butter, one teaspoonfull soda dissolved in boiling water, one
cup raisins, three cups of flour, one teaspoon cinnamon, one-


NEW CENTURY COOK BOOK. 197

half teaspoon cloves. Drop in small spoonfuls onto well
greased pan, allowing plenty of room between drops.
MRs. B. F. SHEETs, Oregon, Ill.
Ginger Drops.
One-half cup brown sugar, one cup New Orleans molasses,
one-half cup butter, one teaspoon ginger, one teaspoon cloves,
one teaspoon cinnamon, two and one-half cups flour, two tea-
spoons soda dissolved in one cup boiling water. Last add two
well beaten eggs, flour should not be put in until other is cold.
MRs. W'. T. TATE.
Ginger Crups.
Two cups molasses, one of lard, one spoon of ginger, one
desertspoonful soda, dissolved in hot water, enough flour to roll.
OAKLAND CHURcH.
Ginger Wafers.
One pint molasses, one-half pound brown sugar, one-half ~
pound butter, one teaspoonful cinnamon, two teaspoonfuls gin-
ger, make stiff and roll thin. MRs. DYSoN.
Ginger Cookies.
One cup sugar, one cup molasses, one cup lard or fried
grease, three teaspoonfuls ginger, one egg, two teaspoonfuls
soda, dissolved in one-half cup hot water, salt to taste, mix very
soft and bake in a quick oven.
Ginger Cookies.
One pound brown sugar, one pint molasses, one pint milk,
one pint butter, one tablespoon ginger, one tablespoon cinna-
mon, one tablespoon soda, flour enough for soft cookies.
Hard Molasses Cookies.
Two cups sugar, two cups butter, stirred to a cream; two
well beaten eggs, two cups New Orleans molasses, one table-
spoonful ginger, two teaspoonfuls soda in a spoonful of milk or
sour cream, ten cupfuls sifted flour.
Molasses Cookies. _
Two cups molasses, one cup brown sugar, one cup lard or
butter, three teaspoons soda, two teaspoons pulverized alum in
12


2OO - NEW CENTURY Cook Book.

soda, one heaping teaspoon of baking powder, a little salt and
nutmeg. _ MRs. A. CoNvERsE.
Doughnuts.
Threetablespoons melted fat, one scant cup sugar, two
eggs, two-thirds pint milk, two teaspoons baking powder, a little
nutmeg and salt, four cups flour, after cutting out, let stand in
a warm place to rise about fifteen minutes before frying in smok-
ing hot lard, handle as soft as possible.
MRs. GEo. H. MENDSEN.
Doughnuts.
One tablespoon lard, one cup milk, one cup sugar, two
eggs, one small tablespoon baking powder, pinch of soda im-
proves it, pinch of nutmeg and salt, flour enough to make a
stiff dough, about two cups, fry in hot lard.
MRs. H. O. BATEs.
Doughnuts.
One and one-half cups granulated sugar, one cup sweet
milk, two heaping tablespoons butter. two heaping teaspoons
.baking powder, three eggs, flour enough to roll out.
MRs. W. T. TATE.
Doughnuts.
Three eggs, one large cup sugar, one cup sweet milk, two
dessert spoons butter, two teaspoons baking powder, one-half
nutmeg grated, pinch of salt, flour to roll soft, fry in hot lard.
MRs. W. T. EAToN.
Doughnuts.
Two and one-half cups pulverized sugar, four eggs, two cups
sweet milk, two tablespoons butter, three teaspoons baking
powder, a little cinnamon. mix soft. MRs. NORToN.
Doughnuts.
One cup pulverized sugar, one cup milk, two eggs, salt and
nutmeg, two teaspoonfuls baking powder, two tablespoons
melted butter, beat eggs separately, flour enough to make like
baking powder biscuit, cut them all out at once and let them
stand five or ten minutes to rise. MRs. NICHOLSON.
Doughnuts.
One cup and a half of sugar, one egg and a half, six table-
spoonfuls of melted lard, two cups of milk, four small teaspoon-


NEW CENTURY COOK BOOK. 201
fuls of baking powder, grated nutmeg, flour to stiffen. Knead
very little. MRs. ]oHN F. PERsHING.
Corn Meal Doughnuts.
Two cups wheat flour, two cups corn meal, a little salt,
three-fourths cup New Orleans molasses, two eggs, one spoon-
ful cream tartar, three-fourths of a spoonful of soda, sweet milk
sufficient to just moisten the whole. Make into balls and fry in
boiling lard. These are to be eaten hot for breakfast, split open
and spread with butter.
Drop Fried Cake.
One-half cup sugar, two eggs, sugar and eggs beaten to-
gether, a little salt, one cup of sweet milk, a little grated nut-
meg, two teaspoons baking powder, flour to make as thick as cup
cake. Put on end of spoon and drop in hot lard. When brown
roll in powdered sugar. MRs. RUssELL.
Doughnuts.
One cup sugar, one cup of sweet milk, one tablespoonful
melted butter, four teaspoonfuls baking powder sifted in four cups
offlour. MRs. K. PLATTENBURG.
Doughnuts.
One cup of sugar, one cup of buttermilk, two eggs, two
tablespoons of melted butter or lard, one teaspoon baking pow-
der in flour, one-half teaspoon soda, a little salt and nutmeg.
Not mix very stiff. MRs. B. E. McNEILL.
Fried Cakes.
One cup sugar, piece butter size of egg, half cup milk,
half cup water, two eggs, pinch of salt, nutmeg, three tea-
spoons baking powder to one quart of flour.
MRs. W. A. LOWELL.
Fried Cakes.
One cup sugar and one large tablespoon butter, creamed;
one cup milk, three eggs, two heaping teaspoons baking pow-
der in flour. ' Flavor, mix very soft. MRs. ANNA HIBBARD.
Fried Cakes (that will not get hard and stiff).
Two cups sugar, two cups sour milk, two eggs, one tea-
spoonful soda, little salt. Do not mix very hard.
OAKLAND CHURCH.


202 NEW CENTURY Cook Book.

Comforts.
To take the place of the conventional doughnut at the
breakfast table, are simple and delicious. They may be eaten
warm or cold. Observe, that there is no butter orlard in them:
One cup of sugar, one cup of sweet milk, three cups of
flour, two eggs, one teaspoonful of lemon, a pinch of salt and
two teaspoonfuls of baking powder. Have some lard very hot
as for fried cakes. Put half a dessert spoonful of the mixture
into the lard and roll gently from side to side until done. They
are so light will cook in a few minutes if the lard is heated suf-
ficiently. Cakes will not absorb at all. MRs. DoNALDsoN.
ICINGS FIND FIIJIJINGS.
Cooked Icing.
Will take two pounds of sugar and whites of five eggs.
Put sugar in pan and put two small cIIps of water and stir until
dissolved, then let it cook; when it cooks awhile try it in cold
water and as soon as you can pick it up in a lump it is done (be
careful not to let it cook too much). Have your eggs half beaten
and when the sugar is done pour it gradually on the eggs, beat-
ing and stirring them all the time and keep beating until smooth
and beginning to cool. Have the juice of two lemons ready
and pour into icing while beating. Measure the flour after sift-
ing, put in baking powder and cream of tartar, and sift again.
It is best to dissolve the soda (if used) in a very little hot water.
For a white layer cake, leave out spices and put fruit in icing
between.
Boiled Icing.
One and one-half cups of granulated sugar, in a little water,
boil until it drops stringy, beat whites of two eggs stiff, pour
boiled sugar over eggs, stir constantly until cold. Flavor.
Maple Filling for Cake.
One cup maple sugar, boil until it spins a thread, white of
one egg beaten stiff. Pour maple on gradually. Beat until cool.
MRs. H. N. MUDGE.
Raisin and Hickorynut Filling.
One cup seeded raisins, chopped, one cup hickory nuts,
one-half cup sugar, water to moisten. Cook raisins, nuts and


NEW CENTURY Cook Book. 203
sugar slowly till thick, about twenty minutes. Then add beaten
white of one egg. MINNIE C. ARMSTRONG.
Hickorynut Filling for Cake.
One cup thick sour cream, one cup sugar, one cup of hick-
ory nut meats chopped fine. Boil until it clears, when it is
ready for use. CRAckER ]AcK.
Caramel for Filling.
Two cups brown sugar, one cup sweet cream or milk, one
tablespoon vanilla, butter size of an egg. Boil until it thickens,
stirring all the time. EDITH M. EASTMAN.
Caramel Filling.
Two cups of sugar, two-thirds of a cup of milk, butter size
of small egg. Boil ten minutes. Stir until cool.
Chocolate Custard for Layer Cake.
Shave fine one-quarter cake of Baker’s chocolate, add one-
half cup of sweet milk and one cup of sugar; let it~heat a little
while, then put where it will slowly cook, stirring constantly.
Have ready beaten the yolks of five eggs, thickened with two
tablespoonfuls of corn starch. When the chocolate has been
sufficiently cooked (like soft wax), remove from the fire, add the
eggs, stirring well, return to the fire, still stirring; when cool add
a teaspoonful of vanilla and spread thickly between the layers.
For the topmost layer beat the white of one egg with the usual
amount of sugar, add an equal quantity of the chocolate prepa-
ration; mix thoroughly. MARY FIELD BoYLE.
Chocolate Icing for Cake.
Butter size of an egg, pint of brown or granulated sugar,
one-half cup milk or water and half cake Baker’s chocolate,
melted over teakettle. Boil twenty minutes.
EDNAH BURNs.
Filling for Caramel Cake.
~Three cups light brown sugar, half cup butter, half cup
water. Put this on the stove and let it boil until it threads like
boiled frosting, then remove from the stove, add teaspoonful of
vanilla. Beat it with a fork until cool enough to spread on the
cake, _ MRs. A. ]. S., Rochelle.


204 NEW CENTURY Cook Book.

Another Caramel Filling.
Three cups brown sugar, two tablespoonfuls butter, one
and one-half cups cream, one spoonful vanilla. Cook until it
strings.
Lemon Filling for Cake.
One cup sugar, three eggs, butter size of an egg, juice and
rind of one lemon. Beat well, put in pan in another pan of
boiling water. Stir until thick. NELLIE T. NEWEY.
Lemon Cake Filling.
One cup of sugar, one egg, gratethe rind and use the juice
of one lemon, one tablespoon of water, one teaspoon of flour.
Put your dish in a kettle of boiling water and let it boil. Have
your cakes ready and put together.
Caramel.
Four cups of sugar, one cup milk, one-half cup butter.
]ust as this begins to boil, put another cup of sugar in a sauce-
pan and let it melt and brown. Then pour this in the other.
By this time it is done. Pour in platter and add tablespoon of
cream, beat until thick and spread on cake.
MISS LoRA EIDsoN, Galveston, Texas.
Cake Filling.
Beat whites of four eggs well, add four level tablespoonfuls
cornstarch, and several spoons of pulverized sugar, chop or grate
half cake sweet chocolate, add a little warm water and boiluntil
thickened, then stir this with the eggs. Chop one-fourth pound
of raisins, one-fourth pound English walnuts, one-fourth pound
pecans or any kind of nuts wanted, add these to the eggs and if
not thick enough to spread add more sugar, being careful not to
make it too thick. Spread between layers only.
~ Grate the rind of one lemon; add juice and large spoonful of
MISS LoRA EInsoN, Galveston, Texas.
Lemon Jelly Filling.
water, one-half cup sugar, butter size of walnut, one egg; beat
all and let boil a few minutes. F, A, M,


NEW CENTURY COOK BooK. 205
Raisin Filling.
One cup chopped seeded raisins, one cup chopped nuts, one _
cup sugar dissolved; stir in raisins and nuts while boiling, white
of one egg, beaten and stirred in when taken off the stove.
Miss EMMA H. SMITH.
Filling for Layer Cake.
One cup nice cream, two tablespoons sugar, ten cents worth '
English walnuts and rolled fine, any flavor you wish. This fill-
ing caii be made with sour cream by using more sugar. beat the
cream up, then add the sugar, nuts and put between layers and
on top cake. MRs. A. ]. ScHooNHovEN, Rochelle.


206 NEW CENTURY Cook Book.

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NEW CENTURY Cook Book. 207

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“ Bring me berries or such cooling fruit
As the kind, hospitable woods provide.”—C'01U]2eI'.
_.....||u|§|Im--..._.
Canned Fruit. (Excellent).
Fill the jar with fruit, make a syrup of sugar, pour it into
the jar before the fruit~ is cooked at all, fill the jar up to the
neck, then set the jar in a kettle of cold water up to the neck.
After cooking the number of minutes given below, fill the jar
full of boiling water or syrup and seal immediately. To avoid
breakage place a nail or wire grate under the jars while boiling.
Select only sound fruit. Pears and peaches should be dropped
in cold water after paring to prevent their changing color.
Quinces should be scalded in clear water until tender, then put
them into a jar carefully.
Boil cherries moderately eight minutes; raspberries, eight
minutes; blackberries, eight minutes; plums, ten minutes; straw-
berries, eight minutes; whortleberries, eight minutes; pie plant
sliced, ten minutes; small pears whole, thirty minutes; Bartlett
pears, halves, twenty minutes; peaches, halves, ten minutes;
peaches whole, twenty minutes; pineapple sliced one-eighth inch
thick, fifteen minutes; Siberian or crab apples whole, twenty-five
minutes; sour apples quartered, ten minutes; ripe currants, six
minutes; wild grapes, ten minutes.
Amount of sugar for each quart jar to one-half pint water.
Cherries, six ounces; raspberries, four ounces; blackberries, six
ounces; strawberries, eight ounces; whortleberries, four ounces;
quinces, ten ounces; small common pears, eight ounces; wild
grapes, eight ounces; peaches, four ounces; Bartlett pears, six


NEW CENTURY COOK BOOK. 209

ounces; pine apples, six ounces; crab apples, eight ounces; plums,
eight ounces; pie plant, ten ounces; sour apples, six ounces; cur-
rants, eight ounces. ~ MRs. H. N. MUDGE.
Canning Fruit.
The first requisite is perfect jars. Fill them half full of
water, put on the rings, screw down the covers and turn them
upside down to see if they can be trusted. To prevent them
cracking with the hot fruit, let hot water stand in them a little
while before using, and keep them in a pan of hot water while
filling; or, if one prefers to fill them at a table instead of stand-
ing over the stove, it may be done safely if the jars are placed
in a folded cloth wrung out of cold water. As the hot fruit is
put in the jar, steam will generate around it and keep it from
cracking. The jars must be filled quickly while the fruit is boil-
ing hot, but rest a second between each ladleful that the bubble of
air may have a chance to rise. See that the jars are absolutely
full and immediately screw on the covers very tightly. As the
fruit cools the glass . will contract, so they should be tightened
again after a short interval. Use just what sugar you need to
make the fruit agreeable. It is the hermetical sealing and not
the sugar which preserves the fruit. The preserves should be
kept in a dark place.
For Canning Berries.
Blackberries, black or red raspberries, or strawberries will
best retain their shape and flavor if canned as follows: Fill th e
jars as full as possible, shaking the berries down while filling.
Set thejars in a steamer and when they are hot fill them with a
thick, hot syrup made from white sugar, lay covers on but do
not seal, steam fifteen minutes, then seal and remove from
steamer. MRs. ]. L. W'HiTLocK.
Canned Strawberries.
In canning strawberries the usual way if one or two table-
spoonfuls of corn starch dissolved in a little cold water and
added to the berries just before taking up will prevent them from
becoming packed and will hold them in suspension as well as
retaining their color. MRs. H. O. BATEs.
If jellies are to have the sparkle of the summer sunshine,
and the flavors which shall be a reminder of summer flowers


210 NEW CENTURY Cook Book.
and luscious fruits, the utmost care is necessary in their prep-
aration.
The fruits from which they are made should be fresh, firm
and as perfect as possible. All utensils should be lined with
granite or porcelain, as contact with tin changes the color of
many juices.
The bag for straining may be made of flannel, but for sev-
eral reasons one of stout muslin is preferable. It is not suf-
ficient to rinse the pulp and fibre from the bag after use,
especially with dark fruits, but it should be thoroughly scalded
in clear water (soap “sets” the color) until the there is no
possibility that the hot acid juices of the next making of jelly
may become discolored from the bag.
A pint of the best granulated sugar, to each pint of juice
is a good general rule, but a little variation from this is admis-
sible, dependent upon the acidity of the fruit. When lesssugar
is used, however, more boiling is necessary.
No more than three or four pints of juice should be boiled
at once, and nearly all of the boillng should be done before
- the sugar is added. Both flavor and color are ruined by much
boiling after adding the sugar.
Raspberries, blackberries,' currants and grapes should be
cooked with just enough water added in the beginning to keep
the fruit from burning. Apples, quinces, plums and gooseber-
ries should be covered with water and cooked until tender.
Strawberries and cherries make a soft jelly that will not
“cut.” A good way to make a firm jelly of these fruits is to
can the juice, without sugar. and in the fall when crabs and
apples are in market, combine the strawberry or cherry with
the apple or crab juice in the proportion of two parts of the
former to one of the latter.
The generally accepted rule for boiling, that is, twenty min-
utes after the juice begins to boil before adding the sugar,is all
right for fruits that require no addition of water, but the time is
not long enough for the fruits that require to be covered with
water. For these fully a half hour should be allowed after the
juice begins to boil before the sugar is put in. '


NEW CENTURY Cook Book. 211
Apple Jelly.
Of all fruits that our markets furnish nothing is so valuable
to the jelly maker as the Duchess apple. It is so tart that a
jelly of the apple alone is not insipid. The pulp does not
squeeze through the bag as readily as other fruits, and conse-
quently a jelly as clear as honey can be made with little effort.
After washing cut the apples up, skins and all, and cover with
water in generous measure. Put through bag and add sugar
and boil according to general directions. Rinse the jelly glasses
and while damp pour thejelly in a spoonful at a time.
Rose Geranium Jelly.
If the flavor of geranium is liked, shake two or three leaves
of rose geranium through the jelly just before removing from the
stove.
Red Raspberry Jelly.
To two pints of apple juice add one pint of red raspberry
juice and follow general rule.
Bitter Almond.
To the apple jelly add a few-drops of bitter almond extract
just before removing from the stove. This makes an excellent
imitation of peach jelly.
Peach or Pear and Apple.
Take equal parts of apples and either peaches or pears, the
peelings obtained from either fruit in preserving or spicing will
do just as well, and proceed according to general directions.
Spiced Grape.
A little bag of spices added to the grape juice while boiling
makes a pleasant variety in grape jelly.
Grape Pulp Jelly.
To one quart of Concord grape pulps add one pint of water.
Boil until tender. Put in jelly bag and let the juice drip—do
not squeeze. To three pints of juice add two of sugar. Let
the juice boil long enough to free it from the water before the
sugar is added. Use the pulp and skins cooked with whole grapes
for grape butter.


NEW CENTURY COOK BOOK. 213
orange; cover them with four quarts of water and let stand
thirty-six hours; then boil in the same water four hours; add
eight pounds of sugar and boil for two hours; seal tightly.
MRs. A. ]. WHITE.
Imitation Preserved Ginger.
Scrape well and split in halves, young, yellow carrots; cut
them in shape of the ginger cloves of West India ginger. Par-
boil them and drain well, letting them lie in the sieve all night.
Next day weigh them and put into preserving kettle with their
weight in syrup of ginger. Let them simmer gently over a
low fire four hours. Then fill your pots and tie down with blad-
der and let them stand on the hob or upon the warm oven three
days. They improve by keeping.
Currant Conserve. (For Meats).
Two quarts red currants, one large orange, one heaping cup
raisins, four cups sugar, two tablespoons gelatine. Peel the
orange and boil the peel ten minutes. Put peel and seeded
raisins in a bowl and chop fine. Soak the gelatine in water
enough to cover it for twenty minutes. Then add to it the
raisins, peel, juice and pulp of the orange, and the currants
(whole). Boil one-half hour. Put in jelly glasses.
ADA H. SMITH.
Sun Preserved Berries.
Three-fourths of apound of sugar to one pound of berries.
Spread the berries on platters and sprinkle enough of the sugar
over them to draw out the juice, and set them in a warm oven
for ten or fifteen minutes. Pour off the juice. Add the rest of
the sugar and let come to a boil. Add the berries and boil five
minutes. Pour on platters and set in the sun until done.
. MRs. I. B. SWIFT. i
Peach Marmelade.
Cut up and boil two gallons of peaches about one-half hour
or until thoroughly cooked in juice obtained from boiling par-
ings and pits, after cracking a part of the pits. Then add
about one and one-half gallon sugar, and cook slowly about
one-half hour, stirring constantly. MRs. CHARLEs HOWE.
14


214 NEW CENTURY Cook Book.

Orange Marmelade.
Peel eight common oranges, four bitter ones, and four lem-
ons, removing as little of the white under skin as possible.
Shred the peeling very finely. From the pulp take the useless
white skin and the seeds; then add the shredded peelings and
two gallons of water. Boil three hours and then add sugar
pound to pound and boil one hour. MRs. A. M. PLANT.
Chopped Quince Sauce.
Boil the peelings and cores in water enough to cover.
Then strain and add the juice to the chopped quinces (fine).
Add sugar the weight of quinces and boil until it jellies. -
~ MRs. M. W. LAzEAR.
Quince Honey.
Put five pounds granulated sugar and one pint water on the
stove and let dissolve. Peel and grate five quinces; add these
to the sugar and boil twenty minutes. MRs, P. G. BURNs.
- Quince Honey.
Three pints of sugar, one pint of water, piece of alum size
of a bean; put in a kettle, boil and skim; have four medium-
sized quinces grated; add to the syrup and boil ten minutes.
Pine Apple Preserve.
Peel and take out the eyes, then grate or chop fine. To
one pound of fruit put one pound sugar. Cook about half an
hour in nice kettle and put in pint jars hot.
Date Jam.
Two pounds dates, remove stones; put over fire with two
cups water. Add one pound sugar, one-fourth nutmeg, small
piece butter; cook and stir till thick; then place in deep glasses.
MRs. DE WITT.
Foreign Fruit or Apple Jam.
Will keep for years. VV'eigh-equal quantities of brown
sugar and good sour apples, pare core, and chop them fine, make
a good clear syrup of the sugar, add the apples, the juice and
grated rind of three lemons and a few pieces of white ginger.
Boil it until the apples look clear and yellow. This resembles
foreign sweet meats put in tumblers as jelly. On no account
do not omit the ginger. MRs. ]. W. NICHoLsoN.


NEW CENTURY Cook Book. 215

Gingered Pears.
Eight pounds pears, eight pounds sugar, one-half pound
fresh ginger root soaked over night, three lemons, rinds sliced
thin, and juice. Cook slowly two or three hours.
MRs. R. M. HITcHcock.
Plum Jumbo.
Five pounds plums, three pounds sugar, two pounds seeded
raisins, five or six oranges; remove the pits from the plums, chop
oranges and raisins, add the sugar and stew.
MRs. M. W. LAZEAR.


216
NEW CENTURY Cook Book.

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“ No soil upon earth is so dear to our eyes
As the soil we first stirred in terrestrial pies.”—0lil7eI' Wendell Holmes.
“ And 50I1.1 pudding ’ga.inst empty praise.”
as;I<)I§5€E€eee
PIES, PUllDlNfiS, PUDDlNfi SAUCES, AND MINCE MEAT.
as:-)1~)1~)3i'€t-zeee
Lemon Pie.
One large lemon, one cup sugar, two eggs, two even table-
spoons flour, one cup milk; put sugar, flour, grated rind, lemon
juice and yolks of eggs together and mix well; then add milk
last and bake in rich crust. Beat the whites and add two heap-
ing tablespoons of sugar; place on pie when done and brown in
the oven. M. W.
Lemon Pie.
Butter size of a walnut; grate two lemons, if not juicy add
one tablespoon of water; four eggs beaten separately; five
tablespoons of granulated sugar. Beat well together and put
in the crust and bake. Vi/hen done spread the whites well
beaten with five tablespoons of pulverized sugar on the top and
place in oven and brown. MISS SALLIE CORNING.
Lemon Pie.
One tablespoon flour, yolks of three eggs mixed together
with enough milk to moisten, one cup milk, one cup sugar,
juice of two lemons, pinch of salt, whites of three eggs beaten
stiff and stirred into above mixture. Line pie tin with crust;
fill with mixture and bake. - MRS. W. H. THAYER.


218 NEW CENTURY COOK BOOK.

Lemon Pie.
One lemon, juice and grated rind, three eggs, three table-
spoons cream, one cup brown-sugar, three tablespoons white
sugar. Beat the yolks, brown sugar, cream and lemon together,
for the pie to be baked in an open crust, and when baked make
a stiff frosting of the three whites, and three tablespoons of
white sugar, put on the pie and let it brown in the oven.
MRs. D. WATERsoN.
Lemon Pie.
One-half good sized lemon, grate rind, chop the pulp part
and use with the juice, two eggs, save whites for frosting, one
cup boiling water, one cup sugar, two tablespoons of flour, but-
ter size of walnut, little salt, cook these ingredients until thick
enough.
FROs'rIN'G.—Use the whites of the eggs with just enough
sugar to spread smoothly. Put in oven to brown.
Lemon Pie.
One lemon chopped fine, yolks of two eggs, three table-
spoons sugar, three of water. Then beat (a fork is best) with
two tablespoons sugar, spread on top and brown in oven.
Asn MEADOW.
Lemon Pie.
Yolks of three eggs, one heaping tablespoon corn starch,
mixed in eggs, teaspoon butter, one large lemon, one cup sugar.
mix all together well. One coffee cup boiling water in separate
dish, pour mixture in slowly, then pour in pie and bake slow.
Serve beaten whites of eggs on top. MRs. U. H. STRUBLE.
Vermont Lemon Pie.
The juice of three lemons and the grated rind of one, four
cups coffee A sugar, five eggs, beat the yolks well, then add
sugar and lemons and stir thoroughly, beat the whites to a stiff
froth and add to the mixture, with three tablespoons of sweet
cream, bake with upper and under crust. This rule makes two
large pies.
Lemon Pie.
One lemon, one cup sugar, two eggs, three tablespoons of
flour, one cup milk. Grate the rind of the lemon; mix the whole '
together, leaving out the whites of the eggs; pour in the milk


iNE\V CENTURY Cook Book. 219

last. Bake in a deep plate lined with pastry. Beat the whites
of the eggs to a stiff froth, sweeten with four tablespoons of
sugar, put on top when baked, and return to oven and brown
lightly. ' Miss E. T. SHIPLEY.
Lemon Pie.
Four eggs, two lemons, eight tablespoons white sugar, two
tablespoons melted butter, grated rind of one lemon and juice
of both. Stir together, pour into the paste, and bake; when
done beat whites with four tablespoons of sugar and brown.
MRs. F. P. RicHARDs.
Lemon Pie.
For one pie take one large lemon, yolks of two eggs, one
cup of sugar, one-half cup of cold water, one teaspoon butter,
meringue, whites of two eggs, two tablespoons of P sugar.
brown nicely in oven. MRs. W. LLoYD.
Lemon Pie.
One cup of sugar, three eggs, one teaspoon corn starch,
one cup of milk, juice of two lemons and grated rind of one; _
beat yolks of eggs and sugar together, stir in the corn starch,
milk and lemon juice and half the whites, which have been
beaten stiff; save the remaining part of the whites for frosting
with two tablespoons sugar. Partially bake the crust before put-
ting in the filling, then return to oven and bake; when done
add frosting and set back in the oven to brown. Double the
recipe for two. MRs. GEo. A. OGLE.
Lemon Pie.
Three heaping tablespoons corn starch, one and a half cups
sugar, two large lemons, omit pulp; yolks of four eggs, butter,
size of a walnut; mix corn starch and sugar dry, then pour on
boiling water until clear; add butter, beat yolks of eggs slightly;
addjuice and grated rind of lemons and stir into starch and
sugar; let boil, stirring all the time; remove from fire and fill
- pans lined with paste. Bake till crust is done, then spread over
top the well beaten whites of the eggs; sprinkle thickly with
powdered sugar and brown in oven. This will make two pies.
MRs. W. T. PoTTs. ~
Lemon Pie.
Pour one cupful of boiling water on one slice of bread
without the crust, broken fine; a tablespoon of butter, one cup


220 NEW CENTURY Cook Book.

sugar, the yolks of two eggs, grated rind and juice of one
lemon; bake with one crust. When done, beat the whites of
the eggs with four tablespoons sugar, spread over top and brown
lightly. _ - MRs. H. N. MUDGE.
Lemon Pie.
One grated lemon, one cup sugar, four eggs, beat sugar and
lemon together, add the eggs (saving whites of two for frosting),
dissolve one heaping teaspoonful of corn starch in cold water,
and pour enough boiling water over it to fill the cup, mix all
together and bake in one crust. Beat frosting stiff and spread
over pie, return to oven two or three minutes until frosting is
slightly browned. MRs. A. Fox.
Lemon Pie.
Grate the yellow rind of a lemon in a bowl, squeeze in the
juice, add a teacup of sugar and the yolk of one egg, stir well
together, add a large cup of cold water, in which has been dis-
solved a dessertspoonful of corn starch. Put in a double boiler
and cook until a clear rich jelly, fill the crust, which has been
baked separately, with this jelly, cover with a meringue made
from the white of the egg and a teaspoonful of powdered sugar,
place in the oven just to slightly brown the meringue, serve cold;
the quantity makes one pie. MRs. ELLA CARLISLE,
Two-Crust Lemon Pie.
One lemon, one cup sugar, grate outside of lemon and
peel off the thin white skin, then slice very thin, put lower crust
on pie plate, put on layer of lemon and sugar and small bits of
butter, then cover with a very thin layer of crust, another layer
of lemon and sugar, sprinkle the yellow rind over each layer and
cover with top crust and bake. MRs. BRIGHT, Algona, Iowa.
Extra Nice Lemon Pie.
One lemon, one coffee cup sugar, yolks of two eggs, two
tablespoons of flour, half teacup milk, grate and squeeze the
lemon, beat the yolks and sugar, mix alltogether; while baking
beat the whites with two tablespoons of powdered sugar for top.
MRs. ]. R. BRIGHT, Algona, Iowa.
Filling for Lemon-Cream Pie.
The yolks of three eggs, juice and rind of two lemons, one
cup sugar, three tablespoons cornstarch and a small piece of


NEW CENTURY COOK BOOK~. 221

butter. Beat all together and pour in two and one-half cups of
boiling water. Let all boil together for two minutes and when
nearly cool pour into a rich pie crust. Cover the top with the
whites of eggs sweetened and flavored. MRs. B. F. MOON.
Lemon Pie.
Three eggs, one cup sugar, one lemoii—juice and grated
rind, one-half cup cold water, two tablespoons flour. Cook
mixture in double boiler. Bake the crust a nice brown; pour in
filling. Beat the whites of eggs separately; add sugar, not as
much as for frosting. Set in oven to brown.
MRs. ]. M. WARNER.
Washington Pie.
One-half cup of sugar, one-half cup of flour, one and one-
half tablespoons milk, one teaspoon baking powder, two eggs.
FILLING.—One pint milk; when near boiling add two eggs
well beaten, two small tablespoons cornstarch, one cup sugar.
Boil. When cool add one-half cup butter and one teaspoon
vanilla. Filling is enough for two cakes. Do not put together
until ready to serve, which can be done in three different ways:
first, split cake and put filling between; second, put filling on
top and whites of eggs and a little sugar, brown like lemon pie;
third, put filling between and whipped cream on top.
MRs. BRAND.
Washington 'Pie.
One-half cup butter, one cup sugar, two eggs, three-fourths
cup milk, one and one-half cups flour, two tablespoonsbaking
powder. Bake in layers.
FILLING—Yolks of two eggs, two tablespoons ofaflour, one
cup boiling water, juice and rind of one lemon. Boil until thick
and spread between layers. Beat whites of two eggs, spread
over top, brown slightly, serve warm with lemon sauce.
V. ]. K.
Bam Berries.
Six lemons, one pound raisins chopped fine, grate lemon,
squeeze juice, one cup sugar to a lemon, cake crumbs or rolled
crackers to form a paste; rich pastry, rolled thin, cut with lard
pail cover, fill, prick with a fork and bake quick in the shape of
turnovers. MRs. ]. R. WOODERIDOE.


222 NEW CENTURY COOK BOOK.

Grade Pie.
Remove pulp from grapes (Concord) and cook, strain
through a seive and add to the skins, sweeten to taste and stir in
one tablespoon of flour, then cook, before putting with the
crust. Make crust of one cup flour, one-half cup lard, pinch of
salt, enough water to moisten. Chop flour and lard together
with a knife and handle as little as possible on the board.
MRs. U. H. STRUBLE.
Chocolate Pie.
Four tablespoons grated chocolate, one pint water, yolks of
two eggs beaten, two tablespoons corn starch and six tablespoons
sugar. Boil until thick, then add one teaspoon vanilla. Bake
a crust, pour in the above custard, and cover the top with a
meringue composed of the whites of the. eggs whipped and
sweetened with powdered sugar. Put back in the oven for a
few minutes to brown. SARAH E. ROBERTs.
Apple Custard Pie.
Take enough stewed apples for one pie, mix one cup milk,
yolks of three eggs well beaten, butter, size of awalnut, melted,
a little lemon extract; sweeten to taste. Mix well. Put in two
crusts; no tops. Bake. When done, spread on top the beaten
whites of the three eggs with four tablespoonfuls of granulated
sugar. Put in oven and brown. MRs. B. F. HEAD.
Delicious Apple Pie.
Prepare six or eight apples for cooking. Boil one cup
sugar in scant one-half cup of water five minutes. Add one
heaping teaspoon butter and one of almond extract. Pour over
the fruit, even, bake until tender; set aside to cool. Line a deep
pie dish with puff paste, prick with fork and bake; fill with the
fruit, cover with meringue made of whites of two eggs, two table-
spoons sugar. Brown slightly and serve cold.
MRs. I. E. STUART.
White Custard Pie.
Whites of three eggs, beaten very light, one cup sugar, two
cups milk; one-half teaspoon vanilla. Use only bottom crust.
c-w. c.
. . '___-----—-
__;.__ ____ an -_-..


NEw CENTURY Cook Book. 223

Orange Pie.
One orange, one cup of water, one cup of sugar, four tea-
spoons of flour, two eggs, use whites for frosting, butter the
size of a good size hickory nut, grate rind of orange as for lemon
pie. MRs. I. W. NicHoLsoN.
Strawberry Pie.
Make enough dough (not too short) for lower crust only; put
in strawberries, peaches or blackberries; sift a little flour through
and sweeten to taste; bake until done. Make a meringue with
the whites of two eggs and a tablespoon of sugar; pour over fruit
when cold. In winter use canned fruit or preserved goose-
berries.
Orange Short Cake.
Peel two large oranges, chop them fine, remove seeds, add
one-half peeled lemon,and one cup of sugar; spread between the
layers of short-cake while it is hot. It is very nice with the
whites of three eggs beaten light and two tablespoons of sugar;
spread this over the cake, set in oven a minute to brown.
MRs. H. A. WILLIAMs
Strawberry Short Cake.
Beat thoroughly one egg, one tablespoonful of sugar, and
and one tablespoonful of butter; add one cup of sweet milk (or
water), two cups of flour, one heaping teaspoonful of baking
powder. Bake in quick oven; split the cake with hot knife,
butter each crust, turning downward; crush strawberries and
sweeten to taste. Delicious.
Pineapple Pie.
Peel and grate a pineapple, add to it a cup of sweet cream,
one cup of sugar, and half a cup of butter beaten together, the
beaten yolks of five eggs, and lastly the beaten whites. Line
pie plates with pastry, fill with the pineapple mixture and
have no upper crust.
Pie Crust.
One small cup of lard, quart of flour, pinch of salt and water
to mix. MRs. ANNA THoMPsoN.
Peach Cobbler.
Take fresh peaches, or canned, fill an oblong dish, two-quart
size. If fresh peaches are used they should be pared and stewed


226 NEW CENTURY CooI<:Boo1<.

strips; and salt to taste. Heat to boiling point and serve in patty
shells. SLIP ON.—Pour welsh rarebit over mince pie.
WELSH RAREBIT.—Melt one tablespoon butter, add one
teaspoon cornstarch, and stir until well mixed; then one-half cup
thin cream and cook two minutes, add one-half pound soft, mild
cheese, one-fourth teaspoon salt, one-half teaspoon mustard,
and a few grains cayenne. Stir until cheese has melted, and
mixture is of a creamy consistency. Pour over mince pie.
. LAURA M. MUNGER.
Mock Mince Pie.
One cup bread crumbs, one cup Orleans molasses, one cup
brown sugar, one cup raisins, one-half cup currants, five apples
chopped fine, one-half cup vinegar, one-half cup butter, one
teaspoonful cinnamon, one-half teaspoon allspice, one nutmeg,
one cup of boiling water, pour over the bread. Boil all
together about fifteen minutes. MRs. WATSoN.
Mince Pie.
Four pounds beef, three pounds suet, three pounds raisins,
three pounds currants, one pound citron, three pounds brown
sugar, one pint syrup, eight lemons grated, two teaspoons
cinnamon, one of cloves, one of nutmeg. To one quart of the
mixture one pint chopped apples. Wet with sweet cider.
Mock Mince Pie.
Five butter crackers rolled fine, two cups of sugar, two
cups of water, half cup of vinegar, one cup of raisins chopped,
three or four apples chopped, butter the size of an egg, salt,
plenty of cinnamon, nutmeg. Put all together and cook until
thick enough. MRs. C. H. THAYER.
Mock Mince Pie.
Two cups sugar, three cups water, one cup vinegar, one-
half cup butter, one teaspoon black pepper, one teaspoon all-
spice, one teaspoon of cloves, two teaspoons cinnamon, one nut-
meg, one pound of raisins, fifteen crackers. Put on stove, let
come to a boil; put in crackers when you remove from stove.
E. A. STEARNs.


NEW CENTURY Cook Book. 227

Directions for Plain and Fancy Desserts.

Flour should be sifted just before you use it. Cream of
tartar or baking powder should be thoroughly mixed with the
Butter and sugar for cake should be beaten to a cream.
flour. Soda should always be dissolved in milk.
Eggs—Beat the yolks until you can take up a spoon full.
Whip the whites to a stiff froth and stir them into the cake with
the flour the last thing before putting the cake into the tins.
To boil a pudding in a bag—Dip the bag (which should be
of thick cotton or linen) in hot water, rub the inside with flour
before putting in the pudding. When done, dip the bag in cold
water and the pudding will turn out easily. Always put a plate
on the bottom of the kettle to keep the pudding from burning.
To steam a pudding--Put it into a tin pan or earthen dish,
tie a cloth over the top and set it into a steamer; cover the
steamer closely. Allow a little longer time than you do to boil.
Russia Cream.
Four eggs, one cup sugar, one quart milk, one-half box
Cox's gelatine, dissolved in one-half pint warm water, beat the
yolks of the eggs and the sugar together, and cook with the
milk (like custard). Take this off the stove, and add the (well
beaten) whites of the eggs, stirring rapidly for a few moments,
now add the gelatine and flavor with vanilla. Pour into a
mould and let it stand twenty-four hours. Serve with cream.
MRs. E. W. BURkE.
Bavarian Cream.
One pint of milk, yolks of four eggs, one cup sugar, one-
half ounce gelatine, put all over a fire until the gelatine is dis-
solved, then strain through a fine sieve; when cold add one pint
of whipped cream, if you have no whipped cream, the whites of
the eggs beaten to a stiff froth will do as well, flavor with vanilla,
pour in molds and’serve with cream. MRs. VoRkELLER.
Pine Apple Bavarian Cream.
Cook together one pint of grated pineapple and three'-
fourths cup of sugar for fifteen minutes, add one-half box of


228 NEW CENTURY Cook Book.

gelatine, soaked in half cup of water, rub through a sieve, and
stir on ice till it thickens,’ add one pint of cream whipped, turn
into mold and chill thoroughly. MISS DORA MEYER.
Spanish Cream.
One box Cox’s gelatine, three pints milk, six eggs, eight
tablespoons sugar, two teaspoons vanilla. Soak gelatine one
hour in milk, beat yolks and sugar and stir into the boiling milk
and pour all over the beaten whites. Flavor, dish in wet cups
and set away to harden; eat with sweetened cream.
SARAH Flsk McKINNEY.
Cranberry Cream.
One quart cranberries, cooked with one-half cup water, put
through a colander, add two cups sugar, three tablespoons gela-
tine, that has been soaked in tea cup cold water. Beat the
mixture till it begins to thicken, then add one pint whipped
cream beaten light, with an eggbeater, set away to cool; serve
with whipped cream. M. HAYWOOD.
Spanish Cream.
One pint of milk set in a kettle of hot water. Dissolve half
a small box of gelatine in a little milk, then add to the whole
the yolks of three eggs and one cup of granulated sugar, boil,
flavor with vanilla, remove from fire and stir in the whites of
the eggs well beaten, pour in a mould and let it get very cold
before turning out. MRs. M. CLARK.
Tapioca Cream.
Two scant tablespoons pearl tapioca soaked over night in
one-half cup sweet milk. In the morning add one pint of milk,
the yolks of two eggs, and one-half cup of sugar. Set the mix-
ture in the double boiler and steam about one-half hour, or
until the custard is smooth, stirring several times. Flavor to
suit the taste, then while hot pour it over the stiffly beaten
whites of the eggs, stirring rapidly all the time. Serve cold
with whipped cream. MRs. WM. C. CONANT.
Léche Cérme.
Beat up three eggs (leaving out two whites), add to them
gradually one and one-half pints milk; mix carefully four table-
spoons cornstarch and four tablespoons sugar, with grated lemon


NEW CENTURY COOK BOOK. 229

peel to flavor. Boil over a slow fire, stirring constantly until
'perfectly smooth, cover the bottom of pudding dish with lady
fingers and pour the creme through a sieve over them. Serve
cold, and just before serving dust over the top with pow-
dered cinnamon. MRs. BALLENTINE.
Prune Souffle.
One-half pound prunes boiled thoroughly, chopped very fine:
crack the stones and chop the nuts very fine and add to the
prunes whites of six eggs beaten stiff; add two cups of powdered
sugar and beat again. Mix prunes and nuts with whites of eggs
and sugar very slowly with spoon. Put mixture in baking pan
and bake fifteen minutes in moderate oven. ~
MRs. ISAAC G. LOMBARD.
Sponge Souffle.
One-fourth cup sugar, one-half cup flour, one pint boiled
milk, one-fourth cup butter, yolks five eggs, whites five eggs;
mix sugar and flour together, wet with a little cold milk; stir
into the boiling milk; cook and mix until thick and smooth; add
melted butter; when well mixed stir it into yolks of eggs, which
are well beaten; last, fold in the whites which are stiffly beaten;
bake in a well buttered dish in a pan of boiling water for twenty
or thirty minutes; do not jar; serve immediately with creamy
sauce. GERTRUDE WEBSTER.
Creamy Sauce.
One-fourth cup butter, one-half cup powdered sugar, one-
half cup cream, one teaspoon vanilla; cream butter, add sugar
slowly and cream it; then add vanilla and the cream slowly.
]ust before serving place over hot water to melt creamy, not
oily; cool and re-heat if oily. GERTRUDE WEBsTER.
Cheese Souffle.
Put two tablespoons butter in sauce pan over the fire, add
one tablespoon of flour; rub together until smooth, then add one
cup milk, half teaspoon salt, a dash cayenne pepper, the yolks
of three eggs well beaten and one cup of grated cheese; set
away to cool; when cool, add whites o1 eggs beaten stiff; turn
into a buttered dish, bake twenty-five or thirty minutes and
serve at once. MRs. MATT \V. PINKERToN.
15


230 NEw CENTURY Cook BOOK.

Date Souffle.
Take a heaping cup of dates or prunes (if prunes, soak
about one-half hour in cold water), stone them, cut up in small
pieces, sprinkle two or three tablespoons sugar over them; beat
the whites of five eggs to a stiff froth and sweeten with pulver-
ized sugar; mix all together and bake a light brown. Serve cold
with whipped cream sweetened and flavored.
l\/IISS FLoRA SAUER.
Pineapple Souffle.
One can of sliced pineapple or one whole, one-fourth pound
raisins (seeded), one-half dozen figs, chopped; two ounces citron,
sliced thin; one-fourth pound sugar; one teaspoonful corn starch.
Cook the raisins and citron five or six minutes in the juice of
the pineapple, to which the sugar has been added. If fresh
pineapple has been used boil peeling a few minutes and strain;
then mix corn starch with a little water and stir in, set back_
on stove well covered to steep. When all is ready soak the
the pineapple in the hot mixture for a few minutes. Have
ready a large, hot platter; lay the pineapple in two or three
rows on the dish, put the raisins and citron between each layer
and on sides, and occasionally a piece of fig; then pour over
whole sauce in which all was cooked and serve hot.
MRs. G. M. DUGAN.
Custard Souffle.
Two scant tablespoonfuls of butter, two tablespoonfuls of
flour, two tablespoonfuls of sugar, one cup of milk, four eggs.
Let milk come to a boil. Beat flour and butter together; add
to them gradually the boiling milk and cook eight minutes,
stirring often. Beat the sugar and yolks of the eggs together,
add to the cooked mixture and set away to cool. When cool,
add the well beaten whites of eggs and bake in buttered pud-
ding dish. Bake twenty minutes and serve immediately with
foamy sauce. MRs. G. H. HAGANs.
Float.
Two quarts milk, six eggs, four tablespoonfuls of corn-
starch, sugar to taste; scald; mix; add cornstarch dissolved in a
little water; add beaten yolks of eggs and sugar, also flavoring;
stir constantly until it thickens. When cool spread beaten
whites on top and garnish with small pieces of jelly.
ALICE TRoY.


NEW CENTURY Cook Book. 231
Charlotte Russe.
Soak in a pint of milk one box of Cox’s gelatine. While
that is soaking make a custard of one pint of milk, two eggs,
one-fourth pound sugar, and strain. Put the gelatine and milk
o_n the fire, stirring constantly until dissolved. After it is boil-
ing hot strain into the custard, stirring well. Stand in a cool
place. Have two pints good cream, with sugar to sweeten,
whipped to a stiff froth; add the cream just before the custard
congeals, then flavor. The whites of four eggs may be added
to the cream if it is not rich to make it whip better. Line dish
with sponge cakes and pour in the mixture and set it on the ice.
MRs. F. B. HAMILTON, ]ackson, Tennessee.
Charlotte Russe.
One quart of rich, sweet cream, four eggs, one-half pack-
age of Cox's gelatine, one-fourth pound powdered sugar. Beat
yolks and sugar together and add whites beaten stiff; whip
cream light and smooth, flavor with vanilla, stir it all together
and strain, with gelatine thoroughly dissolved. Serve in glass
dishes. Ornament with lady fingers or macaroons or pour into
a dish lined with sponge cake.
Tapioca Jelly.
One cup tapioca, three cups cold water, juice of one lemon
and a sprinkle of the peel, sugar to taste; soak four hours; set
within a pan of boiling water (pour more lukewarm water over
it if it is too much absorbed), heat, stirring frequently. If too
thick after it begins to clear, put in a very little boiling water.
When clear put in sugar and lemon, pour in molds; eat cold
with cream, sweetened and flavored. C. A. WILsoN.
Fruit Jelly.
One quart raspberry juice, one quart currant juice, five
pounds sugar, one pound raisins stoned and chopped fine, two
oranges chopped, the rind and inside. It will take three quart
boxes of currants and six small boxes of raspberries to make a
quart of juice. Boil the juice twenty minutes, then add the
sugar, raisins and orange. Boil ten minutes and mold. Delicious.
MRs. N. H. ToWNE.


NEW CENTURY COOK BOOK. 233

in a pan of ice to harden, then put in a layer of fruit and enough
jelly to cover it, and put on the ice to harden again. Repeat
this until the materials are all used, let it remain on the ice
till perfectly hard. Serve with whipped cream. Strawber-
ries or cherries are nice mixed with the fruit.
MRs. N. C. F.
Winter Ice Cream.
One of the daintiest desserts that can be served in cold
weather is “ winter ice cream.” \Vith the usual ice cream, pre-
ferably vanilla, have brought to the table, as an accompanying
dish, a boat of hot chocolate or caramel sauce. If the cream is
well frozen, the hot and cold, while pleasantly blending, will
yet be distinct, even to the " last bite.”
MARY E. WORK, Hillsboro, Ohio.
Bananas with Orange Juice.
Cut bananas an inch thick and place on dish, sprinkle over
one tablespoon powdered sugar to four bananas. Add juice of
two oranges. Prepare night before and set in cool place.
Raisin Puffs.
Two cups of flour. one cup sweet milk, one cup raisins
chopped, one-half cup butter, two eggs, two tablespoons baking
powder, put in cups and steam three-fourths of an hour, eat
with sauce. MRs. A. N. \VARNER.
Delicious Dessert.
Take square pieces of angel food cake,' put a teaspoon of
meat nuts on, then add whipped cream and candied cherries.
RECORD.
Strawberry Trifle.
One stale sponge cake sliced, four eggs, whites and yolks
beaten separately, four cups of milk, one cup of sugar, three
pints of fresh strawberries. Scald the milk, beat in the sugar
and yolks, and cook until it begins to thicken, about ten min-
utes. Let it get cold. Cover the bottom of a glass dish with
sliced cake, Wet with cold custard and strew with berries.
Sprinkle with sugar, cover with cake, wet this with custard;
more berries sugared and so on until the cake is used up. Pour
in all the custard, beat the whites to a meringue with a table-


NEW CENTURY Cook Book. 235
fine. Spread the top of one flake with cream and sprinkle with
nuts, and after spreading the under side of another flake place
on top of the first. Miss ADA CARLisLE.
Italian Cream.
One quart of milk, heated to boiling point, one-half box of
gelatine, soaked in cold water fifteen minutes, yolks of four
eggs, one cup sugar, stirred into the gelatine, then stir all to-
gether, and add to the boiling milk, and stir until the consistency
of soft custard. Remove from stove and when cold add whites
of the four eggs well beaten, stir well together and flavor. Pour
into a mold to harden and serve with cream.
CARRIE ANDERsoN.
Brod Torte.
Six ounces grated almonds, twelve yolks of eggs, three-
fourths pound sugar, the grated rind of a lemon, little less than
one ounce cinnamon and cloves mixed, five ounces of finely
grated pumpernickel and the whites of ten eggs beaten to a stiff
foam. The twelve yolks, the almonds and sugar must be
stirred one-half hour, then the bread added, and lastly the
whites of the eggs. Take from one to one and one-half hours
to bake, with most heat underneath till it has raised, with a
moderate heat all the time. (Pumpernickel can be bought at
any bakery.) MRs. D. SAUER.
Strawberry Shortcake.
Two cups flour, one-half cup butter, two teaspoons baking
powder, one egg, a little salt, enough milk to roll soft.
OLivE WILsoN.
Brambury’s.
One and one-half cups sugar, two cups raisins_, two eggs,
four tablespoons cracker crumbs, one lemon—juice and pulp.
Chop raisins and pulp of lemon, add the other ingredients. Make
a rich crust, roll and cut as for turnovers and put in one tea-
spoon of the filling. Bakein a quick oven.
MRs. H. N. MUDGE.
Cocoanut Puffs.
_-Mix two cups of cocoanut and one cup sugar, the beaten
‘whites ,of ,tw.o eggs, two tablespoons flour or cornstarch, drop in
,»~)>iitte,i'e,ql t_i_n_s _a_r,1<l bake q,uickly. M RS. E. C. RowEN,
_]acksonville,»Ill.


_ 236 NEW CENTURY Cook Book.

Stuffed Oranges.
Cut tops from oranges and remove inside pulp carefully, not
breaking the skin; fill with following: One cup grated cocoanut,
one cup orange pulp drained of juice, one cup grated pineapple;
sweeten to taste with confectioner’s sugar; replace tops of
oranges and tie with baby ribbons. MRs. L. HOARD.
Stuffed Dates.
Remove the seed and replace with kernel of peanuts, Eng-
lish walnuts, pecans or almonds. Roll in powdered sugar.
MARY L. LONESDALE.
Baked Blackberry Pudding.
One cup butter or rich cream, two cups sugar, three cups
flour, four eggs, one-half cup milk, one nutmeg, one-half gallon
berries; beat the cream, butter and sugar together; beat the eggs
very light and add them, then stir in half the flour and spice, rub
the berries in_ remainder of flour and add them, then the milk
with teaspoonful of soda; bake in well greased cake tin.
SAUCE.—One cup butter, one and one-half cups sugar, stir
to a froth over steam, add one egg and nutmeg or a little-grated
lemon. MRs. BALLENTINE.
Prune Pudding.
Soak one pound prunes over night, put to boil in water
enough to cover, let the water stew off, take stones out and
whip to a batter with spoon, add beaten whites of five eggs, add
one tablespoonful sugar, put in pudding dish and bake twelve
minutes. Make dressing to pour over it of the yolks of eggs,
beat up with one pint milk, boiled and flavored with vanilla and
sweetened with three tablespoonfuls sugar.
MRs. BALLENTINE.
Suet Pudding.
One cup sour milk, one teaspoon soda, one small cup
chopped suet, a little salt, one cup seeded raisins, flour to stir
very stiff; steam three hours.
SAUcE.—One and one-fourth cups fruit juice (cherry is good
with some of the fruit), one cup sugar, butter size of walnut,
thickened a little when boiling with corn starch.-{,5 fj'_.jf]
MRs. W. H. HOLMES.


238 NEW CENTURY Co'o1< Book.

Suet Pudding.
One and one-half cups of suet, one cup of molasses, one-
half cup brown sugar, one cup sweet milk, four cups flour, one
pint of fruit, spices to suit taste. Steam three hours.
MRs. W. C. Woon.
Suet Pudding.
One and a half teacups sweet milk, one cup molasses (New
Orleans), one cup suet chopped fine, one teaspoon salt, one
teaspoon soda, one teaspoon cinnamon, one cup raisins; flour
enough to make thin batter. Steam three hours.
MRs. W. T. TATE.
Beefsteak Pudding.
One cup beef suet chopped fine, two cups flour, teaspoon salt,
mix together with enough water to make a dough easily handled,
roll out the dough and line a buttered pudding dish, fill with one
pound beefsteak and a beef kidney, cut into small pieces, season
with salt and pepper, flour a pudding cloth and tie tightly
over the top of the dish, immerse in a kettle of brisk boiling
water and boil from four to five hours steadily. Serve very hot.
MRs. WATsoN.
Caramel Pudding.
More than one-half (quart) box of Cox gelatine, one pound
of sugar, one pint of water, whites of six eggs. Soak the gela-
tine in a little water for two hours, caramel the sugar with three
tablespoonfuls of water. Let stand on stove in thin skillet with-
out stirring until brown, must not burn. Heat the rest of
water, pour over the dissolved gelatine and pour into the hot
caramel, stirring thoroughly until all is well mixed. Let cool
until begins to set. Beat the whites stiff add them to the cara-
mel and beat for a half hour, pour into the mould which has
been dipped into cold water, set on ice to cool several hours
before using. Serve with whipped or plain cream.
CLARA E. HAGANs.
Chocolate Pudding.
Eight eggs, one cup sugar, one-fourth pound chocolate,
beat yolks and sugar together, whites separately, steam three-
fourths of an hour. '
II'.


NEW CENTURY Cook Book. 239

Chocolate Pudding.
Three tablespoons of chocolate, one cup of bread crumbs,
one cup of sugar, yolks of three eggs, one pint of milk, a little salt.
FROSTING.--Whites of three eggs, five tablespoons sugar,
eat co_ld.
Chocolate Pudding.
Two heaping tablespoons butter creamed, add two table-
spoons flour, one and one-half cups hot milk (poured on slowly);
cook butter, flour and milk eight minutes in double boiler, add
beaten yolks of five eggs, one-half teaspoon vanilla. To this
add this chocolate mixture; three ounces melted chocolate, five
tablespoons sugar, three tablespoons hot water and cook until
smooth. Set away to cool; when cool add beaten whites of
eggs and bake in buttered dish thirty minutes. Serve with one
cup rich cream and two tablespoons powdered sugar, beaten
with Dover egg beater. Notes.—Three squares Baker’s choco-
late equals three ounces. Pour part of mixture over eggs, not
eggs over mixture. Put whites in just before baking. Moderate
oven. MRs. IsAAc G. LOMBARD.
Chocolate Pudding.
Boil one quart of milk. Add a teacup of butter, one of
sugar, three ounces of grated chocolate. When cool, add the
yolks of four eggs; beat well; put in a dish lined with stale cake.
Bake and then cover with meringue and brown. -
CHocoLATE IcING.—Whites of three eggs; beaten stiff; one
and one-half cups powdered sugar; six tablespoons grated cho-
colate; two teaspoons vanilla. MRs. GEoRGE METcALi=.
Chocolate Pudding.
This is a favorite pudding with children, and is equally
well liked by those of larger growth. Half a cake of chocolate
broken in one quart of milk-—remove from the fire, strain-and
then return to the range. Add four tablespoonfuls of corn
starch, mixed with the yolks of three eggs, and one cup and half
of sugar; stir constantly until thick; remove from' the fire, and
flavor with vanilla; pour the mixture in a baking dish; beat the
whites of the three eggs to a stiff froth and add a little sugar,
cover the top of the pudding with meringue, and set in the oven
until a light brown. Serve cold. MRs. H. E. FORD.


240 NEW CENTURY Cook Book.

Chocolate Pudding.
One pint milk, two eggs, one-half cup grated chocolate,
three-fourths cup sugar, one and one-half tablespoon of corn
starch; heat milk in farina kettle; mix all together, except whites
of eggs and stir in milk till smooth and thick; turn in a dish and
spread whites of egg on top; brown lightly.
MRs. A. W. MARTIN.
Black Pudding.
One teacup molasses, one of butter, one of sugar, two of
flour, one of sour milk, four eggs, one nutmeg, one teaspoon
soda. Mix butter and sugar to a cream, add eggs well beaten,
then the molasses, nutmeg, flour and sour milk; last, soda dis-
solved in a little warm water. Steam three hours. (May be _
made Saturday and heated over for Sunday dinner.)
SAUcE.—One-half cup butter, and one of sugar worked to
a cream thoroughly; put a teacup and a half of water in a sauce
pan; when it boils thicken to the consistency of cream; take
from fire and stir rapidly into it the butter and sugar. It will be
like white foam. Flavor to taste. N. C. F.
Apple Pudding.
Fill a buttered baking dish with sliced apples, cover with
sugar and season with nutmeg as for apple pie, add enough
water to make juicy, pour over them abatter made of one
tablespoon butter, one-half cup sweet milk, one cup flour, one
teaspoon baking powder. Bake until brown. Serve with cream
and sugar or liquid sauce. Peaches and other fruit are nice in
this way. MRs. D. H. LAM r IRsoN.
Snow Pudding.
One-half package of Keystone Silver \Vhite gelatine, let it
soak in one cup of cold water for fifteen minutes,' add one cup
of boiling water, one and one-half cup sugar, juice of one lemon
and the whites of four eggs well beaten. Beat all together until
very light, put in a glass dish and pour over a custard made as
follows: One pint of milk, yolks of four eggs and grated rind of
one lemon; boil. '
Apple Snow.
Three sour apples baked, white of one egg, one-half cup
sugar, two tablespoons lemon juice. Strain the pulp of the


1


NEW CENTURY COOK BOOK. 241
apples, add sugar and the white of egg beaten to a stiff, dry
froth. Beat all with a wire spoon till stiff and white, add the
lemon juice; pile in a glass dish and serve with boiled custard.
Apple Snow.
Take about a dozen apples, make into apple sauce, when
done beat smooth; add enough sugar to suit the taste while
cooking; when cool stir in the whites of three eggs beaten to a
stiff froth; serve with cream, which makes a nice light dessert.
Apple Snow.
The whites of four eggs beaten to a stiff froth, pare and
quarter six or eight apples, stew them till tender, then pour
them into a colander to drain; after the water is all drained out,
press the pulp through the colander; to this add a little vanilla
and sugar enough to sweeten; add the beaten whites, beating all
very thoroughly; place on the ice; serve with boiled custard.
The sauce is made of the yolks of the eggs and about one-half
pint of milk. MRs. N. C. F.
Apple Pudding.
Line pudding dish with lady fingers or slices of stale cake;
fill dish nearly full of sliced apples. Make custard with one cup
sugar, three eggs (yolks only), three cups milk. Pour this over
apples and bake them. Beat whites of eggs, sweeten and put
over top. Return to oven and slightly brown.
MRs. A. R. CLARK.
Steam Pudding.
One-half cup sweet milk, one egg, two tablespoonfuls
melted butter, one-third cup fine sugar, two heaping teaspoon-
fuls baking powder. Stir to a stiff batter. Steam one hour.
Any kind of fruit, cherries or berries at pleasure.
MRs. C. G. TRUsDELL.
English Christmas Pudding.
One pound of raisins, one pound of currants, one-half
pound sultanas, one pound of suet, one pound of sugar, three-
fourths pound of oranges and citron (peel mixed), one-half
pound of flour, one-half pound of bread crumbs, ten eggs, one
pint of milk, one teaspoon of ground cinnamon, one small nut-


242 NEW CENTURY Cooi<~ Book.

meg and a little salt. Chop the suet very fine, seed and divide
the raisins, wash and dry the currants, add saleratus, half tea-
spoonful, cut the peel into slices. Mix these all well together,
flour, bread crumbs, sugar and suet, then stir in ten eggs,
beaten. Last, when ingredients are well mixed, put the pud-
ding into a buttered mould. Flour a cloth and tie over tightly.
Boil six hours. Serve with sauce. MRs. A. ]. O’LEARY.
Christmas Pudding.
One cup suet (chopped fine), one cup raisins, one cup
currants, one-fourth pound citron, one cup molasses, two-thirds
cups water filled up with vinegar spices. Flour to make a stiff
batter, steam three hours. MRs. LowELL.
English Plum Pudding.
One-half pound flour, one pound stale bread crumbs, one
pound beef suet, chopped fine, one pound currants, one pound
raisins, chopped, three-quarters pound pulverized sugar, one-
quarter pound candied peel, one ounce cinnamon, one-half ounce
ginger, one nutmeg, little salt, ten grated almonds. Mix well
and add seven eggs, beaten and strained; add sweet milk, if too
thick; stir all well together; have thick batter, not too stiff.
Boil seven hours or more. MRs. BALLENTINE.
English Plum Pudding.
One pound flour, one pound bread crumbs, one pound
raisins, one pound currants, one pound suet, chopped, one-half
pound mixed peel, cut fine, ten eggs, two tablespoonfuls baking
powder, spice to taste, use a little milk, if required add a little
salt, mix well, tie in a cloth, boil from four to five hours over a
hot fire. Serve with sauce. MRs. M. ]. CLARK.
Steamed English Pudding.
Three cups of flour, one cup of chopped suet, one cup of
milk, one cup raisins, one cup of molasses, one teaspoonful of
soda, one teaspoonful of cinnamon, one teaspoonful of cloves, a
little salt; steam four hours.
SAUcE.—Whites of four eggs beaten to a stiff froth, and
sweetened with loaf sugar, sliced lemons served with the same.
MRs. ]. W. NICHOLSoN.


NEW CENTURY COOK BOOK. 249
Prune Pudding.
One pound prunes stewed tender. Take out pits and beat
to a pulp. Then add three well beaten eggs, one cup sugar and
bake a short time. Serve with cream either plain or whipped.
 MRs. LOWELL.
Prune Pudding.
Stew three-quarters of a pound prunes; sweeten. \'hen
done remove stones and cut in two. Sweeten the beaten whites
of three eggs and mix lightly with the prunes. Place them in a
baking dish and bake in oven until the whites are browned. For
the custard to serve with the pudding, take one-half pint milk,
one-half cup sugar and the yolks of three eggs and flavoring.
This may be served warm or cold. MRs. F. -H. McADOw.
Strawberry Pudding.
Whites of two eggs, yolk of one, 'one cup of milk, half
cup of water, two tablespoons of butter, two teaspoons of
baking powder sifted twice through one and a half cups of flour;
pinch of salt. Steam forty minutes steadily.
SAUCE,-—One large box of ripe strawberries; stir one and
a half cups of powdered sugar and one-half cup of butter to a
cream; then add berries and put on ice for about two hours
before using. This pudding should be served as soon as done.
ADA B. PORTER.
Strawberry Fromage.
Soak an ounce of gelatine in half pint of cold water half
an hour; press a quart of ripe strawberries through a flour sieve
fine enough to prevent the seeds from going through; add a cup
of pulverized sugar and a few drops of cochineal to give it 'color,
and the gelatine dissolved in hot water or over the teakettle: set_
the pan containing the mixture in another pan containing
chopped ice; stir until it begins to thicken, then beat in rapidly a
pint of whipped cream; line a mould with lady fingers, then
fill with the lromage. Cover and pack in ice and rock salt for
two hours. MRs. B. FL HEAD.
Strawberry Sauce for Steamed or Baked Pudding.
One-half cup butter, two cups sugar, beat butter and sugar
to a cream; stir in crushed strawberries; stir in the beaten white


250 NEW CENTURY Cook Book.

of one eggjust before serving. Large fruits such a peaches,
pineapples and oranges, may be cut fine and used instead of
strawberries. MRs. CHARLES H0wE.
Strawberry Pudding.
\Vhites of two eggs, yolk of one, one cup of milk, one-half
cup of water, two tablespoons melted butter, pinch of salt,
three even teaspoons baking powder, sifted twice through one
and one-half cups of flour. Steam steadily forty minutes.
Serve as soon as done.
SAUcE.—One large box of ripe strawberries, one and one-
half cups powdered sugar and one-half cup of butter creamed
together. Then stir berries in and put on ice two hours. Pour
this over the pudding when done. MRs. A. N. WARNER.
Boston Pudding.
'Two cups chopped raisins, one cup suet, one cup molasses,
one cup sweet milk, three cups flour, one teaspoon soda, a little
spice. Boil or steam three hours. If preferred, one teaspoon
(heaping) of baking powder can be substituted for soda; also
currants for raisins.
' Soft Rice Pudding.
Two and one-half quarts milk, one-half cup rice, one cup
sugar, small lump butter, nutmeg. Cook slowly about three
hours.
Steamed Pudding.
One cup stoned raisins, one cup sweet milk, one cup
molasses, two cups graham or whole wheat flour, two teaspoons
cinnamon, one teaspoon salt, one teaspoon soda. Flavor to
suit the taste. Steam three hours, and is just as good steamed
over. Use soft sauce of butter and sugar. W. T. EAToN.
Danish Pudding.
One pint cream, one pint milk, eight eggs beaten well, one-
half cup sugar; add vanilla. Boil the above until it thickens as
for custard. Into this stir two cups of brown sugar which has
been scorched. Put in baking dish and bake in water thirty
minutes. MRs. DONALDSoN.
Pudding.
One cup New Orleans molasses; stir into it a heaping tea-
spoon of soda, dissolved in a little water; beat until yellow;


254 NEW CENTURY Cook Book.

of cornstarch, grated rind of lemon. Put milk in double boiler
' and when at boiling point stir in the above ingredients, well
beaten, stir until thoroughly done, pour into earthen dish,
whipped whites on top, flavor with vanilla; brown in oven,
serve cold. MARY LLEWELLYN.
Sutherland Pudding.
One pint milk, four eggs, eight tablespoonfuls of flour, a
pinch of salt and butter the size of a walnut. Beat eggs sepa-
rately and to the yolks add part of the milk and then the flour
gradually, stirring well (flour should be well sifted—the spoon
should be just rounded full), add salt and rest of milk, then
whites of eggs. Rub the butter around flat pan or pudding dish
and pour in the mixture. Bake twenty to thirty minutes in not
too hot oven, and serve immediately with following sauce. Send
pudding to table in the pan or serve it from the kitchen.
SAUcE.—Put two heaping tablespoonfuls sugar in tin cup
with one heaping teaspoonful flour and one-eighth grated nut-
meg; stir well; add butter the size of an egg, a pinch of salt and
enough boiling water to almost fill the pint cup. Let boil up
once good, then set back on the stove until wanted and stir in
teaspoonful vanilla. MRs. GEo. M. DUGAN.
Troy Pudding.
One cup beef suet, chopped fine, one cup molasses, one
cup sweet milk, one cup raisins, two and one-half cups flour,
one teaspoon soda, and spice to suit the taste. Steam three
hours. Eat with hard'sauce made of butter and sugar creamed
together and left to harden until it can be sliced.
SARAH E. ROBERTs.
Whole Wheat Pudding.
Mix two cups of whole-wheat flour, half a teaspoonful of
soda, and half a teaspoonful of salt, add one cup of milk, halfa
cup of molasses, and one cup of stoned and chopped raisins or
one cup of ripe berries, steam tivo and a half hours, and serve
with cream or any plain pudding sauce, one cup of. dates, figs,
stewed prunes, or chopped apples makes a pleasing variety; this
pudding is wholesome for children or invalids when served with
cream and rich enough to suit any one when served with creamy
or foamy sauce.


NEW CENTURY Cook Book. 259
oiled paper and bake. Serve with sweet sauce or one made-
with lemon, butter and sugar.
Steamed Pudding.
Oneicup of Orleans molasses, one-half cup butter, one cup
milk, either sweet or sour. one teaspoon each of cinnamon,
cloves and allspice. one teaspoon soda, two cups raisins. and
flour enough to make stiff as pound cake, about two cups will
generally prove sufficient. Steam two hours and use following
sauce. One cup sugar, one-half cup butter, one teaspoon corn-
starch, and yolks of three eggs, beat all together to a cream, add
one pint of boiling water, flavor with either lemon or vanilla.
Sauce must not boil. CARRIE ANDERsoN.
Cocoanut Pudding.
One cup dessicated cocoanut, one cup flaked rice, one-half
cup sugar, one egg, pinch of salt, one scant quart milk; put
into a baking dish and bake a light brown. MRs. \ViLcox.
Salem Pudding.
One cup suet chopped fine, one cup molasses. a little salt,
one cup sweet milk, two teaspoons baking powder, three and
one-half cups flour. Steam three hours. _
MRs. RUTH MGELWAIN.
Apple Pudding.
Slice three good-sized apples inia pudding dish, add a
little sugar, water and spice. Make a batter of one cup of
milk, sweet or sour; two teaspoons of baking powder, if sweet;
if sour milk is used, one teaspoonful of soda, one and one-half
cups of sifted flour, one large tablespoonful of melted butter.
Mix all together and pour over the apples and bake. Serve
with sauce. .\lRs. ]. ]. WAGONER.
Dutch Apple_ Cake.
One pint of flour, one teaspoon of salt, one and one-half
teaspoons of baking powder, one-fourth cup of butter, one egg,
one scant cup of milk, four apples. two tablespoons of sugar.
Mix dry ingredients in order given, rub in the butter, beat the
egg, mix with milk. Spread the dough one-half inch thick in
ashallow pan, pare and core the apples and cut in eighths,


264 NEW CENTURY Cook Book.

begins to set put a layer of jelly in your mould, then a layer of
sliced bananas or candied cherries (or other fruits), a layer of
jelly aIId so on until all is used; put in ice box until firm enough
to turn out. MRs ELLA BURLINGHAM.
Cherry Pudding.
One cup milk, one cup sugar, two cups flour, a little salt,
one teaspoonful soda, t\o teaspoonfuls cream tartar; lay fruit
in pan or dish and- pour batter over it. Cover well and place
in steamer over boiling water until cooked.
Cherry Tapioca Pudding.
One cup of tapioca washed and soaked over night. In the
morning boil in double boiler until free from lumps, it takes
about two to three hours, add one cup of sugar and one tea-
spoonful vanilla; stone one quart of cherries and sweeten; stir
the cherries into the tapioca just before serving. Serve with
cream and sugar. Very nice cold.
Charlotte Russe Cream.
Make thick custard of one and one-half pints milk, yolks of
three eggs. cup sugar, two tablespoons cornstarch, small piece
butter, pinch of salt, when cool flavor. Add well beaten white of
three eggs, one pint of whipped cream, and one third box
gelatine which has been dissolved in warm water, beating with
an egg beater lightly till thoroughly mixed; pour into dish or mold
linedwilh lady-fingers. Arrange layer on top, place on ice till
serving. MRs. IDA 'BAKER.
Lemon Sauce for Fruit Pudding.
Into three tablespoonfuls of' hot water stir gradually one
well beaten egg, the juice and grated rind of half one large
lemon, stir to a cream, one cup of sugar and one-half cup of
butterand add to the mixture, letting it cook over steam for
several minutes, stirring it frequently.
Pudding Sauce.
Four tablespoons of white sugar, two tablespoons butter,
one tablespoon flour; beat all to a cream and add the white of
one egg well beaten; then add one gill of boiling water; stir well,
flavor to taste.


NEW CENTURY COOK BOOK. 267

Mince Meat.
Three pounds prime beef, six pounds apples, one and one-
half pounds suet, the juice and grated peel of two oranges and
two lemons, two pounds brown sugar, one pint molasses, three
pints boiled cider, three grated nutmegs, one tablespoon of_
mace, one and one-half tablespoons of salt, two tablespoons
each of ginger and allspice, one tablespoon cloves, six table-
spoons cinnamon, one-half pound sliced citron, two pounds
seeded raisins, two pounds currants, one jelly glass of grape
jelly. Cook the meat gently until tender; chop to the size of
peas; chop apples size of beans; mix the dry ingredients thor-
oughly; then add the cider, molasses, lemon and orange juice;
cover and stand in a cool, dry place. This will keep any length
of time. MRs. ELLEN GREEN.
Excellent Mince Meat.
Three bowls of meat, five bowls apples, one bowl molasses,
one bowl vinegar, two bowls cider, one cup boiled cider. two
pounds raisins, five pounds sugar, two tablespoons each of cin-
namon, cloves and nutmeg, one tablespoon each of salt and
black pepper, three lemons; grate in the yellow rind and squeeze
in the juice; add all but the meat and spices; cook until the
raisins are swelled full. This makes a large quantity, but is
very nice and keeps well. AUNT ]ENNIE.
Mince Meat in a small quantity.
One pound beef, one-half pound suet, one pound raisins,
one-half pound Sultana raisins, one pound currants, three-
eighths pound citron, one and one-half pounds brown sugar,
one cup good molasses, one quart boiled cider, cloves and alls-
spice, one pound apples. MRs. C. A. \VILsoN.
Mince Meat.
Two pounds boiled beef chopped fine, twice as much tart
apples chopped, one pound seeded raisins, one-half pound
citron cut fine, one-eighth pound candied orange peel chopped,
one pint canned cherries, one pint canned peaches, one-half
pound brown sugar, one pint molasses, one quart sweet cider,
one-half tablespoon salt, one-half tablespoon pepper, one-half


NEW CENTURY COOK BOOK. 269

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270 NE\' CENTURY Cook Book.

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272 NEW CENTURY Cook Book.
Ice Cream.
One cup sugar, one tablespoonful of flour,'one egg, one
pint of milk, one pint of whipped cream. Mix sugar, flour and
egg together. Scald the milk and pour over the mixture. Cook
in double kettle until smooth. Cool, flavor and freeze. \Vhen
half frozen add one pint of whipped cream. If a caramel cream
is desired take one-third of the sugar, melt and brown it care-
fully and add to the custard, then proceed as for plain ice
cream. MRs. MARY H. SHULS.
Ice Cream.
One quart of cream, one pint of milk, one egg (beat the egg
very light), one cup sugar, two teaspoons vanilla, one teaspoon
corn starch. Scald all together and let stand until cool; then
freeze. This will make three quarts. MRs. RUSSELL.
Peach Ice Cream.
One quart of rich cream, one pint of milk, two and one-half
cups of sugar, one quart of peeled and minced peaches. Sweeten
the cream with two cups of sugar, mix with the milk and freeze.
When half frozen stir in the peaches, over which you have
stewed the remaining half-cup of sugar. Turn the freezer crank
until the mixture is firm; pack in finely pounded ice and rock
salt until you are ready for it. Wrap a towel dipped in boiling
water around the freezer and turn out.
Choice Ice Cream.
The whites of two eggs well beaten, a small cup of sugar;
these two ingredients well mixed; one quart of cream. Flavor
to taste. MRs. ]oHN F. PERsHING.
New York Ice§Cream.
Scald thoroughly one pint of milk, add one tablespoon
flour and scald for fifteen minutes in a double boiler; add two
eggs well beaten and mixed with one cup of sugar. \Vhen
ready to freeze add three pints of cream, one teaspoon of vanilla
and enough sugar to taste very sweet. \Vhen frozen add one-
fourth pound of candied cherries cut into bits. Do not chop, as
they will not separate as well. MRs. C. E. MORRIs.


NEW CENTURY COOK BOOK.
273

Bisque Ice Cream.
To a pint of cream and a pint of milk allow three ounces of
macaroons, one ounce of dry sponge cake, half a pound of
sugar, and a teaspoon of vanilla extract. Pulverize the maca-
roons and sponge cake, heat the milk and cream to a boiling
point and stir in sugar. Vi/hen the liquid is cold add vanilla
and freeze. When it is nearly frozen stir in cake. Permit the
whole to stand two hours before serving.
Pineapple Ice.
One gallon water, four cups sugar. Boil and stir in five
tablespoons cornstarch. Cook until like paste, take off and
strain. Add juice of eight or ten lemons. Boil lemon peels in
teacup of water for a few minutes and add water. Vi/hen cool
add can pineapple chopped finely; also juice. When half
frozen add one pint of cream and whites of three eggs well
beaten. Finish freezing. Miss LORA EiDsoN,
Galveston, Texas.
Pineapple Sherbet.
Two cans of pineapple or the same amount of fresh fruit,
two pounds of sugar, two quarts of water, whites of six eggs;
strain thejuice from the cans into the freezer; make a boiling
syrup of the sugar and one quart water; chop the pineapple
small, scald in the boiling syrup, then rub it through a colander,
with the syrup and the remaining quart of water, into the
freezer; freeze and add the whites of four eggs, and beat it per-
fectly white.
Lemon Sherbet.
One quart of milk, one pint of sugar, rind of one lemon;
scald together, when cool, freeze; when half frozen add strained
juice of five lemons, four tablespoonfuls of sugar and white
of one egg beaten to a stiff froth. Finish freezing.
MRs. S. B. ]oNEs.
Lemon Ice. '
Three quarts water, four pounds sugar, one pint lemon
juice, one gill orange juice, whites of two eggs; boil the sugar
and water, then strain it and add the lemon and orange juice
and freeze. Beat the whites of the eggs and when the liquid
begins to stiffen, put them in and beat well with a spoon.
MRs. B. F. HEAD.


NEw CENTURY COOK BOOK.
to
-1
“
Pineapple Bavarian Cream.
One pint can pineapple, one and one-half cups sugar, one
pint cream. Take a half box of gelatine, soak two hours in half
cup of water. Take juice of pineapple and one cup of water,
add sugar, let simmer until' dissolved, add gelatine and let stand
until, at the outer edge, it begins to show signs of jelling. Then
beat with egg-beater until like beaten eggs; now add the pine-
apple, cut into small squares, then the whipped cream. As it
does not jell so readily in summer, add only one-half cup of
water. MRs. MATT W. PINKERTON.
Pineapple Cream.
One pint canned pineapple, one teacupful sugar, one pint
whipped cream, one-half package gelatine, one-half cup cold
water, soak the gelatine two hours in the water, chop the pine-
apple fine and simmer with the sugar twenty minutes, turn this
onto the gelatine when hot; when it is cool beat and add the
whipped cream, set away to harden, serve very cold with cream;
may be made with apricots, plain cream may be used, though
not so nice. MRs. A. R. SABIN.
\ Bavarian Cream. Fine.
One pint cream whipped, one-half cup sugar, two eggs,
one-half box gelatine, one pint milk, one teaspoonful vanilla,
whip cream and stand aside to drain, scald the pint of milk,
remove from fire and turn slowly on the eggs, which have been
beaten with the sugar to a cream, return a moment to the fire
to set the eggs, take off as soon as it begins to thicken, add the ’
gelatine (which has been dissolved) and vanilla, pass through a
sieve and when cold and beginning to set mix in lightly the
whipped cream. Serve with cake. MRs. R. W. DUGAN.
German Cream.
Take one ounce gelatine, one pint milk, five eggs, one-
fourth pound sugar. Put the gelatine in cold milk and let come_
to a boil very gradually over a slow fire. Beat the yolks of the
eggs well and stir in slowly. Add the sugar a spoonful at the
time, constantly stirring the mixture over the fire, then pour
into mold to cool. Beat the whites well, add sugar and pour


276 NEW CENTURY Cook Book.

over the mixture when cold enough to turn out on dish. If you
have whipped cream, mix with the whites of the eggs and serve.
If not, serve with or without plain cream.
MRs. G. M. DUGAN.
_Pineapple Dessert.
Can grated pineapple, three cups water and two cups sugar;
let boil and add four tablespoonfuls cornstarch in a little water.
When cold, serve with cream. MIss EDNA BURNs.
Agraz. (A Spanish receipt.)
Pound unripe grapes, add loaf sugar, and one-half as much
water as there is juice or little more, strain until pale colored
amber, then freeze, or partly freeze and serve as a punch be-
tween courses at dinner or lunch.
Lemon Bisque.
Three lemons, three cups sugar, three eggs, one quart
milk, one pint cream. Stir the yolks of the eggs, sugar and
lemon juice together and add the milk and cream. Freeze,' and
just before it becomes stiff add the beaten whites of the eggs.
MRs. F. H. SHEETs.


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-1-):-)I<)I§§i€(>IEi('s
Fudge.
Three cups sugar, one-fourth pound chocolate, one cup
milk, two ounces butter. Vanilla. Boil ten minutes or until
it makes a soft ball when tried in cold water. Then set kettle
into pan of cold water and beat until creamy. Pour into pan
and cut into squares when cold. M. W.
Fudges.
Two cups sugar, one cnp milk, piece of butter size of wal-
nut, one-eighth cake Baker's chocolate. Boil until it nearly
hardens in cold water, about fifteen to twenty minutes. Then
remove it from the stove and beat until it thickens. Pour into
a shallow platter, and set to cool. Cut in squares. It is much
improved by adding nuts. ~ MISS GERTRUDE EDBROOK.
Chocolate Fudges.
Two cups light brown sugar, one cup milk, one-fourth cake
unsweetened chocolate, one teaspoon butter. Cook without
stirring until it will roll up in soft ball in water; then take off
and stir until it thickens, pour in buttered tin and when nearly
cold mark in squares.
Fudges.
Four cups light brown sugar, three-fourths cup butter,
three-fourths cup sweet milk, one-half cake Baker’s chocolate,
boil ten minutes, add two teaspoonfuls vanilla. After taking
from the fire beat five minutes; turn into buttered pan, and,
when cool enough, cut in squares.
MRs. B. F. SHEETs, Oregon, Ill.


NEW CENTURY COOK BOOK. 281
constantly until the sugar is dissolved, and all is the consistency
of honey; add gradually the whites of four eggs well beaten; stir
the mixture until it becomes somewhat thick and does not adhere
to the finger; pour into a tin, slightly powdered with starch, and
when cool divide off into squares.
Prauleens.
One cup sugar, one cup nut meats. Put sugar over the fire
with water enough to moisten, let it come to a boil, and as soon
as it begins to sugar, put in the nuts and stir thoroughly. Then
turn into buttered dish.
Panochie Candy.
Two pounds coffee sugar, one cup milk, one tablespoon
butter, one pound English walnuts, a little vanilla, one large
pinch salt. Cook until thickens in water, then put in nuts after
being chopped, then beat until thick. '
FL'DCE.—Made same as panoChie,only one-fourth pound of
chocolate used instead of walnuts.
Miss HELEN E. STOUT.
Horehound. (Excellent for Colds.)
Steep one teaspoon of horehound (get little package at
drug store) in One-half cup cold water, to three cups coffee
sugar, add the tea (strained) and one tablespoonful of vinegar.
Boil until it hardens in cold water. Don't stir but skim, throw
in a long tin to cool and cut in little squares, before entirely
hard. MRs. U. H. STRUBLE.
Boston Caramels.
One and one-half pounds sugar, mixed with one-half pint
milk; place in a porcelain kettle over the fire; one-half pound
butter, one-quarter pound Bakers chocolate, melted and added
to the sugar and milk; as it comes to a boil, note the time and
for twenty-five minutes boi'l steadily, stir in one tablespoon of
vanilla, pour into buttered tins and when partially cold, block
off in squares. MRs. M. O. RICE.
Caramels.
One cake Baker's chocolate, four cups of brown sugar, one
quarter pound of butter, large cup of milk; boil until it will


NEW CENTURY COOK BOOK. 285

*1 Grape Juice.
Stem and wash Concord grapes and nearly cover with
water, boil slowly till skins and pulp are separated and pulp
broken. Drain in jelly-bag over night in a cool place. Next
morning add to each quart of juice one pint of water and one-
half pint of sugar. Boil for a few minutes till sugar is dissolved
and seal while hot in jars or bottles. If preferred the water
_ can be added just before using.
Raspberry Vinegar.
Cover the berries with pure cider vinegar, in a jar or earth-
ern dish, let them stand twenty-four hours, strain and pour this
liquor over more fresh berries, let this stand twenty-four hours,
strain again and add one pound of sugar to each pint of juice,
boil twenty minutes, skimming well, bottle when cold. Can
use other fruit, grapes or blackberries are good.
MRs. \VATsoN.
Grape Juice. '
Remove the grapes from the stems, wash and stew with a
little water until very juicy. Strain through a flannel cloth, and
use only the liquid that flows through freely. Heat the juice to
boiling, and boil about five minutes. Then add to each quart
of juice a good cup of sugar. As soon as it comes to a full boil
fill heated fruit jars or bottles, sealing closely. \’Vhen serving
use as much water as juice and serve with chopped ice.
MRs. ]. W. NICHOLSON.
Cream Nectar.
Boil together ten minutes one quart each water and granu-
lated sugar. When cool, add two ounces tartaric acid dissolved
in four tablespoons cold water and the white of an egg beaten
with tablespoon warm water. Break thoroughly, but do not
beat light, stir well, pass through a strainer. Divide into as
many portions as you wish flavors; flavor to taste; bottle. Keep
in a cool place. Put two tablespoons in a glass half filled with
ice water or cold water, stir in baking soda size of a large pea
until it foams. Ice cream may be added, sherbets or fruit juice,
when making the drink. Chocolate syrup is delicious; add two
tablespoons' to a glass with the above.
l\/IRs. R. A. LONSDALE.


288 NEW CENTURY COOK Book.

squeeze, but not rub, them until clean; rinse wellin warm water
and hang lengthwise on line without wringing.
MISS HAND, Belvidere, Ill.
A Good Silver Polish.
Take prepared whiting, mix with gasoline the consistency
of paste, apply with a sponge, and when dry wipe off with
chamois or soft cloth. M. M. THOMAs.
Baking Powder.
Cream of tartar, nine and a half ounces; bicarbonate of
soda, four and a half ounces; corn starch, two and a half ounces;
flour, two and a half ounces; carbonate of ammonia, ninety-
six grains. See that the ammonia is fresh and well powdered-
Sift several times. MISs LEE.
Baking Powder.
Half pound soda, three-fourths pound cream tartar, on-e'
pound corn starch. Carefully mix soda and cream of tartar,
then add corn starch and mix thoroughly by sifting several times
through a flour sieve. Put up in tin cans.
MRs. D. W. CALDWELL.
Baking Powder. '
One pound cream of tartar, ten ounces of soda, ten ounces
rice flour (corn starch may be used, but it is not quite so good),
two ounces tartaric acid; mix and sift through a fine sieve five
or six times. CENTENARY.
Weights and Measures.
Two cups of sifted flour weigh one pound.
One pint of sifted flour weighs one pound.
One pint white sugar weighs one pound.
Two tablespoons of liquid weigh one ounce.
Eight teaspoons of liquid weigh one ounce.
One gill of liquid weighs four ounces.
One pint of liquid weighs sixteen ounces.
Hair Tonic.
One pint of bay rum, one-half ounce tincture cantharides,
twenty grains of quinine.


292 NEW CENTURY Cook BOOK.

Beat the yolks very light with the sugar and add to the scalding
milk, and heat to boiling point, stirring all the time. Flavor
with lemon or vanilla. When almost cold turn into molds.
'Gelatine Charlotte Russe.
One pint cream, whites of two eggs, two tablespoonfuls
sugar, one-half box gelatine dissolved in a cup of hot milk.
Whip the cream light, beat the eggs to a stiff froth; mix these
and the sugar together. Flavor with lemon or vanilla and beat
in the gelatine, which should be quite cold before it is added.
Pour in a mold and set on ice. Very nice for those who can
take anything so rich.
Kumiss.
Fill a strong quart bottle to the neck with pure milk, add
two teaspoonfuls of sugar dissolved in a little water over a hot
fire. Also add a quarter of a two-cent cake of compressed
yeast. Tie cork of bottle in securely and shake well. Keep in
room, temperature about seventy degrees, for six hours, then
place on ice over night.
Beef Extract.
Place finely cut lean beef in a wide-mouthed bottle and
stand the bottle in 'a saucepan of cold water; heat gradually for
four hours, but do not allow the water in the saucepan to boil;
strain, pressing the meat to extract all the juice, add salt to
taste. Give one or more teaspoonfuls at a time.


29-I ADvERTisEi\IENTs,





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flonsumers
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Wholesale and retail dealers in Teas,
C0ffee’s, Spices and Baking Powder,
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Coffee. roasted daily. Prompt de-
livery.

Tel. Mai)t 3245.... ....Establisltml, 1879.

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$200,000.00 J. J. NXCHOI_s, TREAS.
§0lll}ll §lll6 Llllllll6l° G0.
22d Street and Ashland Avenue
.. CHICAGO .. . ' ’

We carry a stock of 20 million feet.
We have our own dock, track, and mill yards.
A RECIPE....t0 secure right prices on
Latli, Shingles
duh’ and Fli1ish~
FIRST: Make out a correct BILL oF_MATERIALs you need.
SECONDZ“ Send the BILL for a delivered estimate to the
SOUTH SIDE LUMBER CO.
$211 St. and Ashlanzl Ave. CIIICAGO.
STAVER ' geoteje Ql~llflffftélbi
CARRIAGE co. ~- irlfm-L
535 "'est 6311 Street
Fine Crecnh0u.i'v::
0.130 Sherman Street.
SURREYS
STANHOPES and The
CARRIAGES
Peerless Dairy
6440 lI’entu-m'llz Ave.
Hand-Made Harness a Specialty MILK’ CREAM AND
11'¢u't0'r_|]:
Cor' 70-tn and “innate Sts' S/5ec1'al_/'aci!1'i1'e: and atlenlion
M paid to milk for
CHICAGO t/1e /Vur.i~1'r.1/.
For Private Trade.


300
ADVERTISEMENTS.
E. von Hermann Pharmacy C0.
N. E. Corner 31st St. and Indiana Ave.
IIPEN ALL NIITIIT
I SOUTH 10a
TELEPHONES ' SOUTH ms

BRANCH OFFICE OF
WESTERN UNION TELEGRAPH CO.
AMERICAN EXPRESS COMPANY
CHICAGO RECORD AND DAILY NEWS


302 ~ ADVERTISEMENTS.
H'AVE YOU EVER SEEN

The “T5/:|lI55ll\l“lETi
(varaurmp)
Freight Prepaid East Of Missouri river.




>"r\'LI-: Nu. 4 ropen . S'r\'Lm '.\'u 115.
Height, rill in. Width. 32 in. Height. 86 in. \'i<ithL 3t; iu.
Depth. 20 in. lleptht. 20 in.
Price, $l0.00. Price, $l5.00.
SPECIAL FEATURES:
A place for Rolling Pin, Kneading Board, Pans, and all Cooking
Utensils. l
Bins for Graham Flour, Corn Meal or Lard, and a large Chest
for White Flour.
Drawers for Salt and Spices, Table Linen, Etc.
Contents kept Pure and Dry, -because Cabinet is clear of floor,
allowing a free circulation of air about it. Fitted with
casters and easily moved about.
THE QUEEN C/-\BlNET.CO.lmc.>
212-214 MONROE $T., CHICAGO


ADVERTISEM EXTS.
303
Nichols & Hiser
Furni>_.hers and
H(lD€I’(i(lS|\€i'S
50-52 zxnams Si. CHICAGO.

GOODS
Wigs, Waves,
Switches, Curls,
Facial Massage.


HAIR


Electrolysis, Scalp
Treatment, Ladies' Tur-
kish Bath, Hairdress-
ing and Rhuiupuoing.
5- BURNHAM» 71-73 State St.
Mme. )Yledir)i
Celebrated Teacher of
\?@@2~i11 @iil1iti111r@
A UTHOB OI-'

“ What and tiomibf iloeai Culture”
Seven Years (Grand Opera) in Europe.
Verdi and Lamporti Credentials.
STvI)1o—-'71 Auditorium.
RES1DENCE'—H0t€1 LaF_ayette,
Michigan and Harrison.

EMELIE
I1\/IPORTEZR OF
)\/\|LL||\lE|.?Y ~
2 I6 ThiI’ig—fil‘ST STFCCT


DR. WILLIAM WESTON LAZEAR
DENTIST
3506 INDIANA AVENUE

I’.L'Li:.\1n' J. J. CLE.un(
P. G]iEARY
DEALER IN
Fine)
Groceries
FOREIGN AND DOMESTIC FRUITS
Choice Wines, hiquors, Etc.
132- 1 34 Thirty -first St.
Cor. South Park Ave.
CHICAGO
TELEPHONE 8387


304
ADVERTISEMENTS.


, .‘-l'l'I'|-pl, '
"70’ ‘ m 9 (‘ne
3x 0‘. f‘ 43-’
_J r- ‘/" Ì Ì_ .
zîlmmnucffé
‘fin-un.
i
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F
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I


306 ADVERTISEMENTS.
“Crown” Piano

'l'l_IB ONLY MANY-TONE PIANO.
It is the culmination of a century’s effort to make the piano an instrument of many and
varied tones. The attainment of this end has always been looked forward to as the highest pos-
sible achievement of scientific piano making. _ a _
0 The Many-Tone “ Crown " Piano is the last and highest step in the development of the
piano. .
Its Tone Adjustment, which in no way effects the ordinary piano tone. is the Acme of
simplicity and etiectiveness. the crowning attainment in the evolution of the piano; and its
achievement carried the single-tone piano forward and upward. making it a. piano of many tones.
Prom the Ciavlchord to the many-tone "'(,'uow1\' ” piano is a long step; and shows in a
most forcible manner. the resistlcss power of the march of progress.
in the Many- Tone “Crown ” Plano is to be found more distinct points of excellence
than in any other piano of today. It stands for the best of everything in piano construction and
piano adaptation.
Its quality of tone is- uncxcelled. Its action has superior repeating capabili-
lts variety 0! tone is unequalled. ties.
Its scale is perfectly balanced. - Its durability is the greatest.
Its touch is light and unusually responsive. Its cases are gems of artistic art.
It is working a complete revolution in the requirements of the modern piano. as to
quality and variety of tone. capacity and scope of adaptation. ability to make the piano toneless
for practicing and memorizing of music when desired. etc., etc.
It is the recognized standard of excellence. and the highest representative ot
scientific piano making.
sou: on EASY PAYMENTS.
GEO. P. BENT, l\/Ianager
Factory Salesrooms 249 ii'.~1SllINGT()N BO ULEIL4 RD 209 IVABASIT .-1i'E.\’UE’
and Facto ry .


AD\’ER'l'ISEl\_IEN'I'S. 307
THE s§§_T Books
BY ALL AUTHORS FROM ALL PRES$E$
FOR ALL AGES . . AT ALL PRICES
Illustratcd Gift Books, Dainty Erlitirms OfI'I'0.¢c and Poetry,
The ];ntv.~¢t and Best 1*"ict'ion., Books for Boys and Girls,
Children ’s Book.9, Toy Brmks, Popular Editions of Standard
"'orl:s in Single Volumes and b'0ts, Your Books, Christnms
('urrI.~:. Booklets and Calendars ' ' ' ' ' ' ' '
All offered at SPECIAL REDUCED PRICES
To assist you in making selections. we have pre aired
A Caiilklgllé of New Books and New Iditions.
A Descriptive List of Uhristruas Cards. Booklets and Calendars. ('andy Boxes and other
Holiday Hoods.
A List of Popular Editions of Stzmdard Works in Single Volumes and Sets, Books
of Reference. '

Also a General ('atulogue of Our Own l’ublications,_ including ('hurch. !~'unday School '
and League Requisites. Bibles, Etc. _
- Any and all of the above ('atalogues and Lists are for you and are FREE if you
will (Ll LL OR SEXI).
Wssrsmv METHODIST BOOK CONCERN
CURTS & JENNINGS, AGENTS

TEMPORARY LOCATIOV PERMANENT ADOPESB
164 WABASH AVENUE 57 WASHINQION STREET
CHICAGO
"(;QgMQ~ ‘ ABSOLUTELY PURE
BUTTERMILK ~ Rrsflrrrru BRHND
SOAP
ITS PURlTY.and

Baking Powder
Spices and Extracts


EXQUISITE noon .
Canned FlllllS and Vegetables
MAKE IT ~
IIJELIGIITFFL Preserves
' And “'9 ¥\13I'H._l1t€(? QVL'-l'_\" }lU.(.'k'
age as superior to an) other
BENEFICI_rlL . bYa"d-
and .. R' '
rchelreu Goff e
REFRESIIING R_ h |_ t _
I0 EIBU an aavra
FOR
. a . .
Toilet and Bath - S lad Drewng
Do not use adulterated articles for con-
Exct '3 3"! 25¢ 5°39 Nine sme 9' Package sulnption as food. Remember, every package
Sens '9" Te" cams Take 9"“ “Cosmo” of 1i’1CIlELIEI' goods is guaranteed abso-
lutely pure. '
CUSMU BUTTERMILK SOAP CU.
CHICAGO, u. S. A. Snrague, Warner & Gomnanu


ADVER'l'ISE.\IENTS.
Pure Water
For the . . .
Household E
BY THE
Jewell liitiiiiiatiiz Still
PRICE $18 CO
Made in Copper. and Nickle-plated
throughout.
(‘apa.city: one-half gallon per
hour, with 10 cubic feet of
gas. Burner gives blue flame:
no smoke or odor. Cleans
itself automatically.
Water cool enough to drink direct
from the still.
\' rite for eataloizue and prices of
large sizes.
Telvplunu' Mairo. 1164
IRA H. JEWELL
MANUFAOTURIH
-ll) Tfest Quinry Strvwt
CHICAGO.


ILL.
/—/. .





AUTOMATIC WATER STILL.
PATENTED ‘B96.
J aw: LL


.s ‘of? I
V you nu


HAGGARD
Undertaker
Einbalmei
X
153 So. Western Ave.
COR. \'IL('~OX A VB.
Prompt attention given to
Orders from all parts of the
eity and suburbs. Upen Day
and Night.
First-Class Livery in Connection
PH()l\'E TKEST I376
Lady .4ttcm/ant
Fourteen Years’ E.z'_z$er1'¢-11i'e
u