-DEALERS IN-
Dry Goods, Carpets,
MATS, MATTINGS
AND
OIL CLOTHS
Direct from manufacturers and importers. We pride
ourselves in keeping Good Goods. We mark them
close, convinced that small profits make quick sales.
Quick sales make frequent renewal of stock necessary.
Frequent renewal of stock means the newest of new
goods, at the lowest of low prices.
Thankful for liberal patronage in the years that
are past, we invite all wanting good goods at close
prices to call at
NO. 20 SOUTH MAIN STREET.
ANN AIIBOR, MICH.


Revolution in Prices
Our Sales this Fall show a large increase. Thanks to the
people who took advantage of the wonderful bargains. We
shall continue to surprise close buyers in Dry Goods, and at-
tempt to outdo any and all previous special or bargain sales
in this city, and to say the least we will surprise all by offering
immense value, and such as will create a general jubilee un-
paralleled in the history of the Dry Goods trade. Bargains
will rule in all departments. We have just received a large
and important purchase of Black and Colored Silks, all excel-
lent values, and which are always in demand. These goods
will be offered at a crushing figure, thus giving our customers
a rousing benefit. Great stunner in Dress Goods. 25 pieces
all Wool Heavy Diagonal Dress Weaves, 36 inches wide, all
late and staple shade goods that are called cheap at 50c, we
offer them at 35c. Suitings and Combination Dress Goods, at
immense reductions. Black Dress Goods, Plushes and Velvets,
Blankets, Flannels, Underwear, Hosiery, Table Linens and
Napkins, at prices which will make our customers happy. The
largest stock of Shawls, Sacques, Jackets. 25 Newmarkets
and Wraps, at half price.
MACK

D.


WE WOULD BE PLEASED TO HAYE YOU CALL
AND INSPECT OUR STOCK OF FINE
Ladies' Gold Watches, Gent's Gold Watches
LARGE ASSORTMENT OF GOLD-FILLED AND SILVER WATCHES,
GOLD, SILVER AND NICKLE CHATILAIN WATCHES AND CHAINS,
RINGS SET WITH FINE, PRECIOUS STONES, PINS AND EARRINGS,
GOLD AND SILVER THIMBLES,
CLOCKS OF VARIOUS DESCRIPTIONS,
G-old. Pens, Solid. Silver Spoons, Etc.
TEA SETS, WATER SETS, BUTTER DISHES, FRUIT DISHES, CAKE BASKETS. ETC., OF
THE FINEST STYLE AND WARRANTED BEST QUALITY PLATE. ROGER
BROS. TABLE WARE, ETC., AT LOWEST MARKED PRICE.
JACOB S-AJLXjEIB,
NO. 46 SOUTH MAIN STREET, - ANN ARBOR, MICH.



!
i|
The Strongest. The Purest. The Best.
Dr. Prescott, Professor of Applied Chemistry in the Uni-
versity of Mich., says: "I have made a careful chemical
analysis of your Baking Powder, as obtained from your store,
and find it to be a well made 'Cream of Tartar' Baking Pow-
der, not containing alum, or any injurious substance, and of an
unusually high value in vesicular power."
Thousands are using no other. Reader try it, and you will
be one more added to those who are buying for 30c per lb., the
best Baking Powder that can be made.
IDB^-^T <2z CO.
No. 44 Main St., Soutii, Ann Arbor, Mich.
7


FURNITURE EMPORIUM
KOCH & HALLER
52 S. Main and 4 W. Liberty Sts.
We are still at the front with the finest line of
goods, and should be pleased to hare all those
who calculate to furnish their house or some
rooms to call and convince themselves that Ann
Arbor people are
HOT COMPELLED TO GO TO DETROIT
or some other large city to get suited in furniture.
We are prepared to make to order everything in
the line of upholstered goods, also side-boards,
cabinets, desks, book cases, wardrobes; in fact,
anything that you may ask for. Please give us
a trial.
RESPECTFULLY,
KOCH & HALLER.
13


BUY PURE GOODS.
Fiesh Boasted

-AND ABSOLUTELY-
PURE SPICES A SPECIALTY
Our Coffees are delicious, combining strength and flavor. We
especially recommend our own brand,
The DUFFY COMBINATION COFFEE.
An exceedingly fine article. Try it and be convinced. All
goods we sell warranted as represented.
EDWARD DUFFY,
OPPOSITE POSTOFFICE, - ANN ARBOR.
SUGGESTIONS.
9n- aofi-citvH-g abue-ttvac.VM-e-M.fa fot tfvia ffttfe- f>oofa., we-
.n-cmc- «ec/M- -Mvet atWoat -u-ivfoetsaffg Mjitfv a cdcvtluA awb
<xe-<n>ouit t>e»poivae, oivz- izicwos ociievitva ft to 6c- M-otoM-fw
a -uafu-aufe compifatiovi. of cfvofce -tec-i-pc-a, tWvt .te-afi^/lug
it to fie owe of tfW fie-at of abue^ti-M-vtg -w-ebvuma, .wfvite-
.M-eaz-fw if -M-ot aft u-aue- vkww actu/ateo «w a beai-te to -tWi-b
a fittfe- ou-ppo^t to tfve goob ca-iwe |oi> vufvtcn- tfiia -uoft^vHc-
ia pu-fifwfveb. ^We- wou-lb 3-ugge-st tfWtefo^e- tfvat tfW
91t. S. (BfW^cn. wmcm-b&z- tfvoe - favosa, aVi£ go o-u-t of
tfveir- wcw, if -M-ece-^a-z/g, to paftotti^e tfvoac- -mju-o fVaue-
.mabe- tfW fjvvwffc-c- cHe-cipe- §Sooft- a s-u-cceaa.
14


II-£JI

EGAN'S IMPERIAL TRUSS. This is a new
Truss upon new and anatomical principles, hav-
ing a SPIRAL SPRING PAD, varying in size and
form, as well as strength of spring The pres-
sure being circular, or graduated, adapts itself
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to 6 lbs. Pad No. 3 gives 3 lbs, Pad No. 4 gives
4 lbs., Pad No. 5 gives 5 lbs., Pad No. 6 gives 6
lbs. The springs are all interchangeable ONE
with the OTHER, and can thus be exchanged
till the PROPER PRESSURE is obtained, and
without extra expense. Our Infant's Truss is a
perfect success. LADIES' TRUSSES A SPECIALTY. Our Umbilical
Truss is something new and NEVER FAILS. Pronounced bv the
Best- Medical Authority to be the TRUE and ONLY UMBILICAL
TRUSS. Our Truss is used by the best medical men of Ann Arbor,
and in the Michigan State hospitals.
EGAN IMPERIAL TRUSS CO.,
HAMILTON BLOCK, - ANN ARBOR, MICH.
THE WHITE IS KING!
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The Best Machine! The Best Woodwork! The Greatest Range of
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L, O'TOOLE, Manager, - Office next to Savings Bank, West Huron St., Ann Arbor, Mich,
j
15


<|>fie; Jekifee (S00B {B00B.
A COLLECTION OF
TESTED RECIPES, •
COMPILED BY A COMMITTEE
FROM THE •
Ladies' Aid Society
OF THE
METHODIST EPISCOPAL CHURCH,
OF
ANN ARBOR, MICH.
'A woman, that fearetlri the Lord,
She shall be praised.
Give her of the fruit of her hands;
-A.n_d let h-er work praise r^er in the gates.
ANN ARBOR, MICH.:
THE COURIER STEAM PRINTING HOUSE.
1887.
Library
University of Michinan



First Methodist Episcopal Church of Ann Arbor.


DEDICATION.
)0 the Housekeepers, old and young, experienced and inexpe-
-—->
rienced, of our Church' and Community, and to aff who Wish to
perfect themsefves in the jfrt of Cooking, this £Bool[ is respect-
fuflu dedicated. £7T' .r /~* ...
J J jPKB ™e iommittee.





PREFACE.
Whether people eat to live, or live to eat, still with its mystery, con-
fronts our thoughtful civilization. But ive do not learn that tea has
been postponed to await the solution. The very latest developments as-
sure us that men will eat, and inasmuch as nothing contrary to this may
be discovered so late in the afternoon of our world's nistory, it becomes
the benefactors of our race to furnish such information as will present
the results of the best experience. Our modesty shall not interfere with
the assertion of the important truth, that the Jubilee Cook Book answers
the demand.
Gibbon tells us that among the Romans the inventor of a new sauce
was liberally rewarded, but if it did not prove palatable, the claimant
was restricted to that article until another was invented. The Commit-
tee accepts the conditions, so certain are its members that the recipes
will afford such satisfaction as must relieve the purchaser of any unwel-
come visitations.
We have heard that in other lands bad cooking has been a fruitful
source of domestic infelicity, first by producing painful disappointment,
where the delicious and agreeable was anticipated, and second from
those painful reminders which insist upon refreshing the patient's mem-
ory, in reference to the last meal. Even Dr. Ben Johnson had no im-
perial scepter that could "bid the sunshine smile" when he sat down
to his illy-cooked mutton. His stentorian rhetoric was peculiarly forci-
ble as the unfortunate servants received his imperial rebukes for their
bad cooking. But they were not to blame. They lived too soon. The
"Jubilee1' had not dawned. Such exhibitions now would be unpar-
donable, inasmuch as every home may enjoy the experiences of the very
competent contributors to the Cook Book.


TESTED RECIPES.
SOUP.
In making soup of any kind, certain rules are essential.
First the kettle should be thoroughly clean. The meat should
be put into cold water which should be heated gradually, and
allowed to simmer slowly for four or five hours, skimming fre-
quently. After the meat is taken out, let the soup stand until
quite cold, so that all the fat can be removed. Beef is the most
nutricious meat for soup, though other meats, fowls and fish can
be used. Vegetables, if used, should be sliced thin, rice noo-
dles or whatever thickening is used should be added last.
Crackers for soup are much nicer if set in a warm oven for
a few minutes before sending to the table.
Bread crumbs fried brown in butter and dropped into soup
just as it is sent to the table, is very nice for flavor.
BEEF SO UP STOCK.
Take a shank of beef and cut the meat in fine pieces.
Take out the marrow and put it with a small piece of butter
into a kettle, set it over the fire and when hot add the meat
and then cook until broWn, then put in the bones and sufficient
hot water to cover it well, let it boil four hours, strain and set
away in a cool place. This will keep a week or longer and can
be used as the base for any vegetable soup.
BEEF SO UP.
Put into a kettle a soup bone, pour on cold water, add salt,
cover closely and boil slowly three or four hours, then remove
the meat from the kettle if you wish to use it, as the vegetables
spoil the taste of the meat, slice three or four onions and a few
small potatoes and other vegetables, if you like, and boil until
very soft, season to taste and serve hot. Good for cold days.
A. M. L.
X


6 The Jubilee Cook Book of
TURKEY SOUP.
Put all the bones and scraps of meat and bits of dressing
of the turkey into a kettle with enough water to cover them;
let boil one hour, add some celery chopped fine, when done
season to taste and strain. MRS. c. H. w.
O YSTEB SO UP.
One quart of oysters, one quart of water, drain the liquor
from the oysters through a colander. Put the liquor with the
water, let it boil and skim it if needed, add half a cup of butter,
salt and pepper to taste, and six crackers rolled fine, when it
begins to boil pour in the oysters, and when it boils again add
half a cup of sweet cream or rich milk. Let it scald a moment
then serve.
Another.—Put a quart of oysters into a quart of cold
water, when it comes to the boiling point, season as in the
above rule. The oysters will be very plump and tender, and
the soup rich. mrs. w. w. w.
BOSTON SOUP.
Boil one quart of beans three hours, add one quart of to-
matoes and boil half an hour and strain through a colander.
Season with plenty of salt and pepper. Keep plenty of water
in the beans while boiling, to prevent burning. Stir often after
they begin to cook to pieces. Have the soup of the consistency
of cream, when done. MRS. A. w. ames.
TOMATO SOUP.
A -cupful of tomatoes with pepper, salt and butter, let it
all cook twenty or thirty minutes, add a quart of sweet milk,
let it come to a boil, and serve hot.
CREAM OF SALMON.
For two quarts of soup remove the skin and bone from a
cupful of cold salmon, and rub it through a fine sieve with a
potato masher. After the fish is prepared, make a cream soup.
Put over the fire a sauce pan with two large tablespoons of
butter and two level spoons of flour, stir them together until
they form a smooth paste, then gradually stir in hot milk until
two quarts have been added, let it come to a boil, then put in
the salmon, let it boil up once, stirring constantly, season with
salt and pepper. mrs. nelson booth.


Tested Recipes. 7
CORN SOUP.
Cut the corn from six ears scraping the milk from the
cobs, put it in one pint of water, boil gently until done, then
add one quart of sweet milk and when it boils stir into it two
ounces of butter rubbed into a tablespoonful of flour, pepper
and salt. Beat the yolk of an egg, put it in the tureen and
pour the boiling soup over it, stirring all the time.
TAPIOCA CREAM SOVP.
One quart of white stock, one pint of cream or milk, one
onion, two heads of celery, one-third cup of tapioca, two cups
of cold water, one tablespoonful of butter, a small piece of
mace, salt and pepper. Wash tapioca and soak over night in
cold water. Boil gently with the stock for one hour. Cut the
onion and celery into small pieces and cook for twenty minutes
with the milk and mace. Strain into the tapioca and stock.
Season with salt and pepper, add butter and serve.
MBS. CARRIE JENNINGS.
NOODLES FOR SOUP.
Beat two eggs, thicken them with flour about the same as
for pie crust, add a little salt and roll out as thin as possible
into sheets, place them where they will dry gradually. Before
becoming crisp fold them together several times and cut in very
narrow strips (the narrower the better) drop these into the
soup and let boil two or three minutes.
MRS. C. E. MUTSCHEL.
CHEAT OYSTER.
Take of Tomatoes a pint, canned or freshed, to a large cup
of nice white codfish picked up fine; add to this three pints of
water and a tablespoon of butter; when these have boiled
twenty minutes add one pint of sweet milk; let it just scald,
and put in half a teaspoonful of soda. Serve immediately.
WHITE SOUP.
Boil a veal bone three hours with turnips, celery, onions,
carrots, and whatever else you may have that is suitable, and
that will not turn it dark, strain and boil again. Just before
you serve it add a pint of cream or milk, with three eggs well
beaten. Remove from the fire and stir rapidly.
MRS. DAVID GODFREY.


OYSTERS.
OYSTER PIE.
Line a deep pie plate with rich crust, spread on a layer of
oysters, one of rolled crackers, and another of oysters, season
with salt, pepper and butter, pour in the liquor from the
oysters and a little cream or milk, and lay on it a top crust. It
is cooked sufficient when the crust is nicely browned.
OYSTER SAUCE.
Prepare some nice drawn butter, scald the oysters in a
little water and mix with the butter. Stir well and let it come
to a boil. Serve with oyster crackers. miss m. l. pond.
CREAMED OYSTERS.
Drain off the liquid, heat the oysters through, pour on one
quart of cream, let come to a boil, then add one tablespoon of
flour dissolved in milk, a little butter salt and pepper to taste.
MILDRED KN0WLT0N.
CREAMED OYSTERS.
One quart of oysters, one quart of cream or sweet milk,
thicken with a little flour as if for gravy, when cooked pour in
the oysters with their liquor. Pepper, salt and butter to taste.
Pour over nicely browned buttered toast.
MRS. S. M. SPENCE.
OYSTER ROLE.
Cut a round piece 6 inches around from the top of a loaf
of bread. Remove the inside from the loaf, leaving crust an
inch thick, make a rich oyster stew and fill the loaf with it and
the bread crumbs. Gloss the loaf with a beaten egg and bake
ten minutes. s. e. bailey.
OYSTER LOAF.
Take either a round or a long loaf of bread and dig out the
inside leaving only the crust. Dry three cupfuls of the crumbs
in the oven, then fry in a little butter until a golden crisp.


Tested Kecipes. 9
Make a cream sauce nicely seasoned, place in the loaf a layer
of sauce, then a layer of oysters with salt and pepper, until
full, having the crumbs for the last layer. Bake thirty min-
utes. This requires three pints of oysters and one pint of sauce.
MRS. RAMSAY.
TO FRICASSEE OYSTERS.
Warm them in their own liquor, but do not boil. When
heated pour into a colander to drain. Put a heaping spoonful
of butter into a saucepan, when heated stir in smoothly two
tablespoons of flour, let it cook a minute or two, but do not let
it scorch, then stir in the oyster liquor gradually, when nearly
boiling take from the fire and add the yolks of two eggs—well
beaten, and half a cup of cream, season and put in the oysters.
Place over the fire a minute just to scald, pour over well
buttered toast and serve immediately. miss pond.
TO FRY OYSTERS.
Select large oysters. Have ready a plate of crackers, rolled
fine, another in which is a beaten egg, place in your frying-pan
a generous quantity of butter, dip the oysters, one at a time,
first in the egg, and then in the crackers, and lay them care-.
fully into the hot butter. By the time the saucepan is covered
the first will be ready to turn. Brown lightly on both sides
and place on a hot platter, sprinkle on a little salt and pepper.
MRS. w
OYSTER PATTIES.
Line the patty tins with a rich puff paste. Season the
oysters (after having dried them on a napkin) with salt and
pepper. Place three or four in each tin, according to size, and
add a little butter to each, wet the edges of the crust and
cover, pinching the edges tightly together. Bake about twenty
minutes in a hot oven. mrs. w. c. stevens.
PICKLED OYSTERS.
One ounce each of allspice, mace and cinnamon; one quart
of vinegar. Scald all together; when cool put in the oysters;
next day scald all together.


FISH.
BOILED WHITE FISH.
Lay the fish open in a dripping pan with the back down,
nearly cover with water, add two tablespoons of salt to one
fish, cover tightly and simmer (not boil) half an hour. Dress
with gravy, butter and pepper and garnish with hard boiled
eggs sliced. For the sauce, use a piece of butter the size of an
egg, one tablespoonful of flour, half a pint of boiling water.
Boil a few minutes and add three hard boiled eggs sliced.
MRS. N. BOOTH.
SALMON LOAF.
A nice dish for tea.—One can of salmon, four eggs well
beaten, four tablespoons of butter melted, half a cup of fine
bread crumbs, season with pepper, salt, mace and parsley.
Chop the fish and rub in the butter with the back of a silver
spoon until it is smooth. Beat the crumbs into the eggs and
add the seasoning. Put into a buttered pudding mold and
steam one hour.
SA UCE.
One cup of milk heated and thickened with one tablespoon
of corn starch, the liquor from the fish (if none, double the
quantity of butter), one large spoonful of butter, one raw egg,
one spoonful of any kind of catsup, a pinch of cayenne pepper,
and one of mace. Put the egg in last and very carefully boil
one minute. When the pudding is entirely cold, take from the
mold and pour the sauce over it. Slice it after it goes to the
table. mrs. a. w. ames.
TO FRY FISH.
If the fish is large open it down the back and remove the
back bone, cut the fish in pieces convenient for serving, salt
them and dip them in corn meal and fry half an hour in plenty
of hot fat. I prefer beef drippings with a little butter, to all
butter for frying fish. mrs. w. c. Stevens.


MEATS.
Much depends upon the selection of meat. The sirloin
and rib pieces are mostly used for beef roasts. For steak,
porter-house and sirloin are the choicest. Twenty minutes to
the pound is the rule for a roast of beef, most people prefering
it rare. Pork, veal and lamb must always be well done to be
palatable. Do not salt steak before or while it is cooking, as it
draws out the juices, especially in broiling, as they will be lost.
If the fact can be demonstrated to a cook, that tough meat can
be made tender by pouring a little vinegar on it twenty min-
utes before cooking, there is no reason why she should send a
tough steak to the table. That method of cooking is the most
wholesome which prepares food most perfectly for the process
of digestion. Broiled and roasted meat retains nearly all its
juices. It is best to confine them by coagulating the albumen.
This is done by exposing the cut surfaces at first to intense heat
and when both surfaces are brown, finish cooking the meat by
removing a little from the fire. Roasts may be seasoned after
the surface is well browned. Boiling is the more economical
way of cooking meat, especially if soup is to be made of the
liquor, but as the juices of meat will escape unless the albumen
of the cut surface is quickly coagulated, it is necessary to put
the meat into boiling water in order to preserve them, then boil
or simmer slowly. Tough steak is often made more tender by
cutting across in squares on both sides and pouring over it a
little vinegar, allowing it to stand about twenty minutes before
broiling. The flavor of a beef roast may be very much im-
proved by the juice of a lemon poured over it just before
baking.
BOAST BEEF.
Have the oven hot and do not put water in the pan, pepper
and salt it slightly, and moisten the meat with the juices and
fat that will soon be made in the pan. Let the oven cool a
little after the cut surfaces are browned. mrs. b. day.


14 The Jubilee Cook Book of
ROAST BEEF.
Get a rib roast of from six to ten pounds, have your
butcher remove all the bones, sprinkle with salt and pepper,
put a small piece of suet in the center and roll firmly, wind it
a few times around with a strong cord and tie, place in dripping
pan and add a cup of water and one tablespoon of vinegar.
Have the oven hot enough to sear the meat quickly. Baste and
turn often. For a roast of eight pounds one hour is sufficient
time to cook it providing the oven is hot enough, and it should
be. Follow these directions well and you will never have to
make the excuse, " Our butcher never sends us a good roast of
beef. MRS. F. E. YALE.
ROAST BEEF.
Rub the salt and pepper into the meat thoroughly and
dredge well with flour to prevent the juices coming out. Put
in a very hot oven, without water, until seared over, when it
may have a slower fire. mrs. a. w. ames.
YORKSHIRE PUDDING FOR ROAST BEEF.
Bake exactly as for ordinary roast for the table, then make
a pudding as follows: To every pint of milk take three eggs,
three cups of flour and a little salt, stir to a smooth batter and
pour into the pan under the meat, half an hour before it is done.
MRS. NELSON BOOTH.
TO ROAST MEAT.
Take beef or fresh pork, three to five pounds, and allow
two hours to cook. Wash, place in kettle, season well, pour
upon it cold water enough to partially cover. Turn it over oc-
casionally while boiling and when tender place the kettje upon
the lid, cover and let it roast in the kettle. Do not put too
much water on the meat as you cannot roast it down as soon as
it is tender. Mutton should be parboiled first, veal does not
need so much time. mrs. o. f. webster.
YORKSHIRE DRESSING.
One pint of sweet milk, one cup of flour, one small tea-
spoonful of salt, three eggs. Beat the eggs, stir the flour into
the milk, add the eggs, then pour into the dripper with your
roast twenty minutes before taking from the oven. Very nice.
MRS. sessions.


16 The Jubilee Cook Book of
PACKED BEEF.
Take three pounds of raw beef chopped fine, one table-
spoon of salt, one teaspoon of pepper, one tablespoon of thyme
or sage, eight rolled crackers, two eggs, butter the size of an
egg, and milk to moisten, pack it in a pan, cover with water
and bake two hours. mrs. day.
BEEF BOLL.
Take a large slice of steak off the round, pound it well,
make a dressing of bread crumbs seasoned with salt, pepper
and sage or summer savory and an egg, all moistened with
water until it adheres. Spread it on the steak, roll it, put a
cloth around it and tie it up tight. Boil one hour and bake
half an hour. mrs. w. w. w.
BEEF BOLL.
Three pounds of raw beef chopped fine, two eggs, six table-
spoons of milk, one tablespoon of salt, one teaspoon of pepper,
twenty-eight crackers rolled not too fine, a quarter of a pound
of salt pork chopped fine or its equivalent in butter; knead all
together and roll into two loaves. Bake steadily two hours,
basting it frequently. mrs. s. c. randall.
SPICED BEEF.
Chop tough beef steak (raw) and a piece of suet the size of
an egg. Season with pepper, salt and a little summer savory;
add two eggs, one-half pint of bread crumbs, four tablespoons
of cream and a small piece of butter. Mix and work in a roll,
with enough flour to keep together, and bake in a pan with a
little butter and water like a roast. Slice when cold.
MRS. B. DAY.
BEEF OB VEAL LOAF.
Three and one-half pounds of beef, chopped fine, two
tablespoonfuls of salt, one tablespoon of pepper, two cups of
milk, one-half cup of butter, two and one-half cups of rolled
crackers and two eggs. Press into long narrow tins and bake
two hours. mrs. w. c. Stevens.
CORNED BEEF.
Have your butcher corn a piece of the round, of about six
inches in thickness. Let lay in pickle, three or four days, made
with rock salt, a small piece of saltpeter and sugar. Wrap


Tested Recipes. 19
VEAL OMELET.
Three ft>s. chopped veal, two eggs, well beaten; one table-
spooriful of cream, one of salt, one teaspoon of pepper, six
tablespoons of rolled crackers. w.
DRAWN BUTTER
Melt in a sauce pan a tablespoonful of butter, stir into it
till smooth a tablespoon level full of flour, and add a cup of
boiling milk, salt and pepper.
BOILED LEG OF MUTTON.
Wash the mutton and rub it with salt, immerse it in a large
kettle with boiling water. Let it cook until tender, and if the
water is not all boiled out, turn some of it into an earthen bowl.
Now let the remainder of the water or broth simmer away until
the mutton is nicely browned; turn it often and season with
salt and pepper; then remove to a hot platter. Mix some flour
smooth with water and stir into the fat, having added the bowl
of liquor, serve on hot plates. w.
FRIED MUTTON CHOPS.
Trim the skin from the chops; heat a frying-pan until the
chops hiss on being put into it; brown quickly, first on one side,
then on the other, and then remove a little from the hot part of
the stove, and finish cooking the chops to the desired degree.
When they are done put them on a platter, season with salt,
pepper and butter. Serve them hot and on hot plates.
BROILED MUTTON CHOPS.
Select good fat chops, cut quite thick, broil over a brisk
charcoal fire upon a wire gridiron, turning frequently until both
sides are done. Serve on a hot platter, sprinkle with salt and
pepper, and spread with a little butter. Garnish with celery.
MUTTON CHOPS FRIED.
Put them in a dripping pan in the oven, with a little water,
salt and pepper, baste frequently, turning them until browned
to fancy.
BROILED LAMB CHOPS.
Have them fat and tender from the forequarter, broil over


Tested Recipes. 21
SCRAPPLE.
Take such parts pork as are generally used for "head-
cheese," boil until the meat falls from the bone, keeping well
covered with water. Strain out the liquor and return it to the
kettle. If very greasy skim well. Then make a mush, by stir-
ring corn meal into this liquor, cooking for one hour and a half.
While the mush is cooking, chop the meat fine (bits of rind are
a nice addition) and stir as evenly as possible into the mush.
Salt and pepper highly. Let all boil up once, and take out into
square pans. When cold it is to be sliced and fried, the same
. as sausage meat. It is a delightful breakfast dish.
MRS. M. P. TABER.
Sai.hm, Ohio.
FRIED SWEET-BREADS.
As soon as they come from market they should be washed,
the skins and little pipes carefully removed; cut in pieces the
size of an oyster, season with salt and pepper, then cover both
sides with flour. Lay them in a hot frying pan, which has been
well buttered, and fry an even brown.
MRS. C. E. MUTSCHEL.
SA USAGE.
For ten lbs. of meat, two ozs. of salt, one of pepper. Chop all
together. mrs. ferdon.
SAUSAGE.
To each pound of meat one teaspoonful of each sage and
pepper, and one even tablespoon of salt.


Tested Recipes. 23
BONED TURKEY.
First make the stuffing to suit your taste. Take a turkey
that has not been drawn, so as to have no openings in it if possi-
ble; if drawn, sew up the openings firmly before boning. I
take two chickens, one beef tongue, one can oysters, one pound
fresh, lean tenderloin pork. Have the turkey frozen and
thawed, the tongue boiled and skinned, the pork roasted, the
oysters taken out of the liquor, the chickens cut in small pieces,
and put on to boil, with just water enough to cover. Have the
turkey well washed and singed, being careful not to break the
skin; lay the turkey on its breast, cut off the legs and wings at
the first joint, cut down the whole length of the back, and with
a sharp knife separate the flesh from the bones, one side at a
time; throw the bones into the kettle with the chicken to boil.
Now for the filling: First lay the whole tongue to form the
breast; clear all the chicken meat from the bones, cut the pork
in small pieces, fill up your turkey, legs, wings and all, first ty^
ing ends of legs and wings tight. Have the chicken liquor well
boiled and seasoned. Put in chicken, pork and oysters, and a
little dressing; turn the chicken liquor into the turkey and sew
up firmly. Turn it over and shape it nicely with the hands.
Tie a cord tightly to the neck and dra w it round and tie it to
the right wing, close to the body; tie down legs and wings; sew
around it a piece of strong cloth, and steam or roast. Leave
the cloth on till cold. Carve cold in round, thin slices, com-
mencing at the neck. This is a difficult dish to attempt by any
but a skilled cook. Some leave the bones in the wings and legs
as they are quite difficult to remove. mks. s. f. w.
MISSOURI STYLE FOB COOKING CHICKENS.
Out up as for fricassee, put in fry-pan, cover with water.
Let boil till tender and water boiled out, then add butter, salt,
pepper, frying till browned. For good gravy, add water, with
a little flour stirred up to thicken, boiling a minute or more;
then serve. s. h. bishop.
FRICASSEED CHICKEN.
Out up chicken, wash; then put in a kettle in cold water,
enough to cover, and cook until tender. Then season with pep-
per, salt and butter, and thicken with a little flour made smooth
with water.


24 The Jubilee Cook Book.
CHICKEN POT PIE.
Prepare and cook chickens until within twenty minutes ot
being done; prepare a dough as for biscuit, and roll and cut in
small squares; place in a steamer over boiling chicken, and
steam. When done remove and prepare chicken as for fricas-
see, and serve.
CHICKEN CHEESE,
Two chickens boiled tender, chopped (not too fine), and
seasoned with salt and pepper. Boil three or four eggs and
slice, with which line molds and pour in the chicken, and add
the liquor they were boiled in. Slice cold. mrs. b. day.
B S OIL ED CHICKEN.
Clean and split' open the chicken, and lay it on the grid-
iron over a clear fire. Sprinkle with salt and pepper, and
spread with the best fresh butter, and serve on a hot platter,
with a few sprigs of water-cresses around it. Serve lettuce
salad with it.
PRESSED CHICKEN.
Two chickens boiled tender, chopped not too fine, add the
liquor they were boiled in, season with salt and pepper, add a
few tablespoons of rolled cracker; mix all together. Boil four
or five eggs hard; put in a mold a layer of chicken and one of
sliced egg until the mold is full; press by putting a weight on
top. Beef or veal can be prepared the same way.
MRS. w. w. w.
Q UAIL.
Quail are very nice to stew until nearly done, then roast in
the oven to a nice brown, basting frequently with melted butter
and water. Serve on soft buttered toast.


BREAKFAST DISHES.
TONGUE TOAST.
Take bits of cold boiled tongue, mince fine, mix with cream
or milk, and to every half pint of mixture add the well beaten
yolks of two eggs. Let it simmer over the fire a minute or two.
Pour over nicely buttered toast, and serve hot.
MRS. W. W. RAMSAY.
OMELET FOB ARTHUR'S BREAKFAST.
One coffee cup of sweet milk, three eggs (well beaten),with
one-half teacup of flour. Butter a large frying-pan, and when
moderately hot pour in the mixture and let it cook slowly, being
very careful not to let it scorch. When sufficiently hard to roll
or lap together add salt, butter and pepper, according to taste,
and after lapping it together, as you do a turnover, let it cook
slowly five minutes, then remove it to the platter for the table,
and eat while hot.
SNOWFLAKE OMELET.
Separate the white and yolks of six eggs, beat each very
light, then turn them together, seasoning with two tablespoons
of sweet cream, (or milk and a little butter), salt, and a dash
of pepper; then fry, a part at a time, as soon as one is done
fold it over and remove to the platter. This will make six or
seven omelets. mrs. w. w. w.
A DELICTO US OMELET.
Four eggs well beaten, one cup of milk, half a cup of bread
crumbs. Put a generous piece of butter into ihe frying-pan, pour
in the mixture and cook slowly ten minutes. Slip a knife around
the edge, and if done just right, it can be turned or rolled as it is
put upon the hot platter. This is very light and more delicate
than if made of all eggs. mrs. mary j. johnson.


30 The Jubilee Cook Book.
sliced; and then another layer of crackers, ham and eggs until
the dish is filled. Add a few lumps of butter, pepper and salt,
with milk or water. Cover with a crust or grated cracker.
Bake three quarters of an hour. mrs. e. e. royer.
CLAM CHO WDER.
Chowder for six persons. One and one half dozen of good
sized clams, saving the liquor. Sliced potatoes, one and one-
half quart; and two good sized onions. Place clams, potatoes
and onions in a kettle in alternate layers, seasoning each layer
with red pepper chopped fine and salt. Pour over it the liquor
saved from the clams, add boiling water to cover well, and
boil until the vegetables are well cooked, add a piece of butter
the size of an egg. Serve hot. Be happy.
MRS. EMMA D. BULLIS.











VEGETABLES,
MASHED POTATOES.
After cooking drain them well and let them steam for a
few minutes, then salt and mash well, add half a cup of milk,
or enough to make them moist, a liberal piece of butter, then
with a large spoon beat thoroughly for five or ten minutes. Jf
a rich yellow color is desired add the yolk of an egg. Dish
and serve immediately. If mashed potatoes must stand let it
be in a tureen in a warm oven, but never in the kettle on the
stOVe. MRS. F. E. YALE.
A pretty dish is to take well seasoned mashed potatoes, rub
them through a colander into a baking dish, taking care not to
settle them down, bake a light brown in a quick oven, and send
to table in the same dish.
POTATO CAKES FOB BREAKFAST.
Save from dinner a soup plate of mashed potatoes, add to
it half a saltspoonful of pepper, the same of nutmeg, a little
salt and the yolk of an egg; form into small cakes, put in a
buttered baking pan, brush the top with the white of an egg
and brown in a quick oven.
CBEAMED POTATOES.
Chop cold potatoes rather fine, place over the fire with half
as much cream as potatoes, a dash of flour, salt and pepper. If
milk is used instead of cream add butter and a little more
flour. Potato prepared in this way is very nice.
MRS. A. W. AMES.
SO UTHEBN POT A TOES.
Slice them as for frying, let them remain in cold water one
hour, put into a pudding dish, salt and pepper, a little milk.
Place in the oven and bake one hour, remove from the oven
and add small lumps of butter over the top, return to the oven
to brown. mrs. s. h. adams.


36 The Jubilee Cook Book of
ESCALOPED POTATOES.
Peel and slice potatoes thin same as for frying. Butter an
earthen dish, put in a layer of potatoes and season with salt,
pepper and butter, a bit of onion chopped fine, sprinkle on a
little flour. Put in another layer of potatoes and the season-
ing. Continue in this way until the dish is filled. Just before
putting into the oven, pour a cup of milk over. Bake three-
quarters of an hour. The onion can be omitted if not liked.
MRS. EMMA FERDON.
POTATO CROQUETTES.
Season finely mashed potatoes with salt, pepper and butter,
add sweet milk to moisten, mix thoroughly with it one beaten
egg, have a plate of rolled crackers, another of well beaten
egg and the frying pan with hot lard, make the potatoes into
small smooth pats or rolls, dip each into the egg and then into
the crackers and fry a light brown. Lay on brown paper first
to absorb the fat, and serve hot. mrs. s. m. spence.
POTATO PANCAKES.
Grate a dozen medium sized potatoes, after peeling them
and washing thoroughly, add the yolks of three eggs, a heaping
teaspoon of flour, and if they seem too dry a little milk will do
to thin them, with a large teaspoonful of salt, and lastly, the
whites of three eggs beaten stiff, and thoroughly beaten in
with the potatoes. Heat your griddle and put butter and lard
in equal proportions in it, and fry the cakes until they are
brown. Make them a third larger than the ordinary size of the
pancake.
WARMED-OVER POTATOES.
Put in a spider one cup of milk with a good piece of
butter. Let it boil, then thicken with a spoonful of flour,
slice the potatoes, not too thin, and add. Carefully stir them
a few minutes until thoroughly warmed, then serve immedi-
ately.
Another.—Put in a spider a piece of butter or fresh meat
drippings, chop an onion fine and put in the spider, let it brown
for a few minutes. Chop cold boiled potatoes, not too fine,
season with salt and pepper and add. Let them fry slowly,
carefully turning them from the bottom.


38 The Jubilee Cook Book of
PARSNIPS.
Wash and scrape, cut in slices lengthwise, boil till tender
then fry in butter, sprinkle on a little salt.
PARSNIPS.
Boil till tender, remove the skin and mash them in the
stew-pan with a little milk, a generous lump of butter, salt and
pepper.
SQ VASH.
Boil till tender, having first removed the skin and seeds.
Mash and season with salt and butter.
Hubbard squash is very nice when baked, scraped from the
shell and seasoned with butter and salt.
CAULIFLOWER.
Cut off the leaves and stalk close to the bottom of the
flowers, let it stand in cold water a short time, then put in boil-
ing water, salted. Cook till tender. Serve hot with drawn
butter poured over it or eat it with vinegar if preferred.
CABBAGE.
Prepare and cook the same as cauliflower, not using the
drawn butter. Many persons think a piece of salt pork boiled
with cabbage improves it. It is excellent when cooked in the
water in which good, sweet corned beef has been boiled.
CABBAGE WITH MILK.
Shave the cabbage fine, put in hot water enough to cover
it, let it boil fifteen minutes, drain off the water, pour on a
cupful of milk, add salt, pepper and butter, and a spoonful of
flour, mixed with milk.
ASPARAGUS ON TOAST.
Asparagus should be boiled in fresh water, after having
been tied in bunches with the tops all one way. When thor-
oughly cooked, take out and spread lengthwise on the toast in
a deep dish, pour over the whole a gravy made from some of
the water the asparagus was cooked in, butter, pepper and salt.
VEGETABLE OYSTERS.
Wash thoroughly, scrape off the skin with a knife, cut
across in rather thin slices, stew until tender in water sufficient


Tested Recipes. 41
BEEFSTEAK SMOTHERED WITH ONIONS.
Slice six or eight good sized onions, put into a frying-pan
with a tablespoon of beef drippings or butter, season with salt
and pepper, cover and let them cook until tender. If too dry
add more drippings, and fry until brown, stirring often to pre-
vent burning. Select a nice sirloin steak, and have it cut one
inch and a quarter thick. Broil rare or well done, as preferred,
remove to the platter and cover thickly with the fried onions.
The success of this dish depends largely on the selection and
cooking of the steak. mrs. a. l. noble.
FRIED ONIONS.
Slice and boil ten minutes at a time in. three waters; drain
and fry in butter or meat drippings, season with salt and pep-
per and serve hot.


SALADS.
POTATO SALAD.
One pint of cold boiled potatoes, cut in small pieces; one
pint of chopped cabbage; a little celery cut in small pieces;
four boiled eggs, two cut up and put in the salad, and two cut
in slices and laid on top. Add a little salt.
Dressing.—Yolks of two eggs, one teaspoon of salt, one
teaspoon of mustard, one teaspoon of pepper, four tablespoons
of butter, four tablespoons of vinegar, one tablespoon of sugar.
Beat all together and cook. When cool add about half a cup
of sweet cream and turn it over the salad.
MRS. MARY J. JOHNSON.
LOBSTER SALAD.
One can of lobster, picked up fine, removing all hard, yel-
low pieces; one half cup of finely chopped lettuce. Mix the
two together and add the salad dressing. Lay it on a bed of
lettuce leaves in a salad dish.
Dressing.—Two eggs beaten, one teaspoon of salt, two tea-
spoons of sugar, three mustard-spoons of mustard as prepared
for the table. Beat all together. Put one cup of vinegar in a
dish of water on the stove and when boiling hot add the mixture,
stirring till like soft custard. Just before pouring over the
salad, add one cup of thick, sweet cream. mrs. a. w. a.
SALAD DRESSING.
Yolks of four eggs beaten well. Drop into them as you
beat them two tablespoons of best olive oil. Add two tea-
spoons of made mustard, four of powdered sugar and two of
salt. Lastly add sixteen tablespoons of vinegar. Stir con-
stantly until it thickens. Makes one bottle the size of Durkee's
Salad Dressing. May be used for salmon salad, lettuce, to-
matoes, cold slaw, chicken salad, &c.
ELLEN S0ULE CARHART.


Tested Kecipes. 43
CHICKEN SALAD.
One chicken, boiled tender and chopped fine; three eggs,
boiled hard; chop the whites of the eggs with the chicken;
chop three heads of celery and mix with the chicken; rub up
the yolks with four tablespoonfuls of Durkee's salad dressing,
add a pinch of salt and pepper, and enough vinegar to moisten.
Before serving, pour over it half a cup of cream. Garnish
the top with olives, small cucumber pickles, pickled beets cut
in fanciful designs, and celery leaves.
MISS EMMA BOWER.
LETTUCE SALAD.
Two heads of lettuce, yolks of two hard boiled eggs, one
tablespoonful ot melted butter, one teaspoonful mustard, one-
half teaspoonful each of salt and pepper, one tablespoonful of
sugar; mix all together and let it stand five minutes, then add
four tablespoonfuls vinegar; pour over lettuce when ready to
serve. mrs. s. hendrickson.
POTATO SALAD.
Dressing.—One-half cup of vinegar, one tablespoon of but-
ter, a small tablespoon of sugar, one teaspoon made mustard;
mix and let come to a scald. To two eggs, beaten thoroughly,
add one-half cup of sweet milk;.pour the scalding dressing on
the eggs and milk; return to the fire and let it thicken; cool. Cut
the potatoes into dice; two hard boiled eggs, cut into dice; one
onion, cut into dice; salt and pepper to the taste; pour on the
dressing and mix with a silver fork. mrs. a. l. worden.
MA YONNAISE.
Yolks of six raw eggs, beaten with an egg-beater, and cut
with salad oil; add one cup of milk and one cup of vinegar.
Place the bowl containing the mixture in hot water over the fire
and stir constantly until it thickens. When cold, season with
mustard, salt and red pepper. Thin with cream.
MRS. HARRINGTON.
SALAD DRESSING THAT WILL KEEP.
Yolks of ten raw eggs; butter, the size of an egg; one tea-
spoonful of mixed mustard; half a teaspoonful of Cayenne
pepper; salt and sugar, to the taste. Boil all together thor-


44 The Jubilee Cook Book of
oughly, and place the dish over boiling water until thick. Bot-
tle tight and it will keep for weeks. rachael.
DRESSING FOR CHICKEN SALAD.
To four well beaten eggs add a tablespoonful each of made
mustard, sugar and butter. Place two thirds of a cup of vinegar
on the stove, and when it begins to simmer, add the above mix-
ture. Stir (but do not let boil) until it is a thick custard. After
it is cold, pour over your chicken and celery, which has been
cut fine, and peppered and salted to the taste.
MRS. L. R. W00LF0LK.
Blue Grass Region, Ky.


BREAD.
The art of making good bread is acquired, not only by the
closest attention to rules, but by a certain amount of experience.
This is absolutely necessary, and although accompanied by dis-
couragements, and frequent failures, it is the only way any de-
gree of success may be attained. First, one must be able to
distinguish good flour from poor: second, one must know when
to set bread and how long to let it rise, as it is affected so easily
by the temperature of the room in which it is placed. French
bread is said to be sweet and good, as a rule, and in making it,
two things contribute to this, that is, the manner and form of
baking. In making bread, they never make thick loaves. The
loaves being so thin, the heat strikes through very soon after
they are placed in the oven, hence, all the fermentation is
stopped; while in the case of large loaves, fermentation con-
tinues to go on after the bread has been in the oven some time, and
of course, much of the sweetness is lost. The time required
for baking is not less than three quarters of an hour; whether
more time is required or not depends upon the heat of the oven.
"The little fairy that hovers over successful bread-making is
heat; not too little, nor too much, but uniform." To test
whether bread is done, rap gently with the fingers; if done, the
sound will be hollow, if not done it will be dull and heavy.
After removing the bread from the oven, take from the tins,
and tilt on one side uncovered until it becomes cool. Bread is
certainly a necessity, but we should not make it merely for this
reason, for if we make it because we have to, our family will
eat it for the same reason; while if we take pride and pleas-
ure in our work, we are sure to have the welcome " well done"
pronounced upon it, and the reputation of a good bread maker
is worthy any woman's ambition.
YEAST.
Make ready a stone jar, having it perfectly clean and sweet;


Tested Recipes. 47
rolled out four or five times, then the loaf is ready for tins, let-
ting it rise till light. Care should be used in not getting in
too much flour. This quantity will make four loaves. The
sponge should be prepared at night in the summer; in cold
weather make the sponge immediately after dinner. At nine
o'clock p. m. mould as mentioned above, put in a warm place
to rise till morning, then use the rolling-pin process, which
requires great patience but gives you good, fine-grained bread.
MRS. s. H. BISHOP.
YEAST.
One coffee-cup of grated raw potatoe, one-half tea-cup of
table salt, one-half tea-cup granulated sugar, a tea-cup of water
in which a handful of hops has boiled, three pints of boiling
water poured over these materials. When a little more than
luke-warm add a half cup of good yeast. When light put into
fruit jars and keep in cool, dark place. mrs. s. h. bishop.
Q UICK SALT RISING.
Take half a coffee-cup of meal, scald with boiling sweet
milk until about as thick as sweet cream, set in warm place to
rise then set away in cool place. This will keep several days
in cool weather. For bread take about one pint hot water, add
salt, a little sugar and a pinch of soda, let it cool until it will
not scald the flour, then add flour until about as thick as pan-
cake batter. Stir in about one half of the meal yeast previ-
ously made and set in a kettle of quite warm water, keeping
warm. This sponge will quickly rise. Then pour into a pan of
flour, adding warm water and more salt if necessary, a table-
spoonful of melted butter and sponge it, letting it rise; knead
into loaves, let it rise and bake. But little kneading is neces-
sary. MRS. E. A. D.
JOHNNY CAKE.
Two cups flour, one cup corn meal, one-half cup sugar,
one-half cup butter, one-half cup milk, three eggs, three spoons
baking powder. mrs. g. a. douglass.
STEAMED INDIAN BREAD.
Take two large cups of Indian meal, half a cup of short-
ening (fresh roast beef drippings if you have it), pour over suf-
ficient boiling water to scald the meal well, add salt and one


48 The Jubilee Cook Book of
small cup of molasses, when cool enough add a pint of light
bread sponge, thicken stiff with graham flour, put in a tin pail,
one deep enough to allow about four inches for rising, keep in a
warm place till light, which should be a couple of hours, when
light take a piece of old cotton wring out of warm water and
dredge with flour, tie it loosely over the top of the pail and
place in a kettle of boiling water, cover tightly and let it boil
from three to four hours, adding water from time to time.
When done remove the cloth and place in the oven for five
minutes to dry off, then slip a knife around the edge of the pail
turn bottom up on a plate and lift the pail off. When cool cut
in round slices. mrs. f. e. yale. v
BRO WN BREAD.
One cup of Indian meal scalded with hot water, one cup of
molasses, one tablespoon sugar, two cups sour milk, two tea-
spoons even full of soda, a little salt and thicken with graham
flour. Steam one and one-half hours, then bake fifteen
minutes or until brown. mrs. v. c. vaugiian.
SALT RISING BREAD.
At night or in the morning (early) scald out a quart
pitcher and in it put four tablespoonfuls of new milk and a
small one-fourth teaspoonful each of salt and soda. Add
boiling water enough to scald. When cooled so that flour will
not scald stir in enough to make a thick batter, cover closely
and set the receptacle in a dish of warm water. If water
gathers on top dust in a little flour and stjr briskly. When
light set a sponge, putting flour in bread pan to make the de-
sired amount; make a depression in center, turn in a pint of
hot milk or water, which will scald some of the flour. Add a
little salt and enough very warm (not scalding) milk or water
to make your bread. Pour in the rising and stir to a smooth
batter, sprinkle a little flour over top, cover with a clean cloth
and set in a warm place. When light immediately knead soft
into loaves, brush over the top with butter. Cover well and
keep warm until light. Bake in a quick oven twenty to thirty
minutes. Best results are obtained in using flour not ground
too fine. MRS. E. E. BEAL.


Tested Recipes. 49
GRAHAM AND INDIAN BREAD.
Take one quart of nice, soft meal to which add salt and one
teaspoon soda. Pour on just enough boiling water to thoroughly
scald, but not to make sloppy, add one teacupful good molasses,
let it cool until it will not scald the yeast, then add one-half cup
lively, soft yeast, stir in graham flour until the batter is very
stiff, put in a tin, set in warm place to rise. Steam two hours
and bake in moderate oven one hour. More or less molasses
may be used according to taste. MRS. e. a. darby.
GRAHAM BREAD.
Take one quart tepid water or two-thirds milk and one-
third water, stir this into one pint of wheat flour and enough
graham to make a stiff batter. Mix with it one-half pint home-
made yeast or two tablespoons baker's yeast, add a pinch of
salt, let it rise in a warm place over night. In the morning
add a small tea-cup of molasses or brown sugar and stir in
enough graham flour to make as stiff a batter as is possible to
stir with a spoon. Put into bake tins and when light bake. If
there is danger of becoming acid, add a small teaspoon of soda
with the molasses. mrs. t. f. mcdonald.
RICE JOHNNY CAKE.
One cup boiled rice, one egg, one and one-half cups sour
milk, one teaspoon soda, one tablespoon melted butter or lard,
one large handful flour. Thicken with corn meal. Sweeten if
you like. Add a little salt. mrs. j. q. a. s.
GRAHAM BREAD.
Three cups graham flour, one cup wheat flour, two cups
buttermilk, one teaspoon soda, one of salt, one-half cup
molasses. Steam two hours and bake ten minutes.
MRS. C. G. DARLING.
INDIAN BREAD.
One cup sour milk, two cups sweet milk, two cups Indian
meal, one cup flour, one-half cup molasses, a little salt, one
teaspoon soda. Steam three hours. mrs. s. hendrickson.
ROLLS, VERY NICE.
Two coffee-cups of flour, one of sweet milk, two table-
spoons of baking powder, four of melted butter. Will make
twelve cakes. Bake in a quick oven. mrs. w. f. breakey.
4


BREAKFAST CAKES AND TEA
ROLLS.
BAKING PO WDER BISCUIT.
Take one qt. of flour and sift it; mix thoroughly with the
flour one teaspoonful of salt and two very heaping teaspoon-
fuls of baking powder; add a little over one-half teacupful of
butter until the butter is reduced to grains as fine as oatmeal.
Stir into these ingredients enough cold milk to make a soft
dough; add enough flour to enable you to roll out and cut into
biscuits. Handle the material as little and as quickly as possi-
ble, and bake in a quick oven. mrs. a. f bourns.
BOSTON TEA BOLLS.
Scald three pints of milk; while hot put in one cup of but-
ter and one cup of sugar. When cool add six quarts of sifted
flour and the yeast as follows: one yeast cake in a cup of warm
water (disolved), into which stir flour enough to make a thick
batter. After all the ingredients are mixed let the mixture
stand over night to rise. Mould or knead the whole and let it
stand until after dinner or about noon, when it is rolled out
about an inch thick, cut with a tin or tumbler; one half is
folded upon the other, a small piece of butter being put in
between. Let it rise and bake for tea. r. a. knowlton.
TEA BISCUITS.
Take bread dough; work in it a small lump of butter.
Make out your biscuits and set them away in a cool place until
just before tea, when they should be changed to a warmer place-
and in fifteen minutes they will be ready to bake in a brisk
oven. After the first working bread should be handled very
lightly. MRS. E. E. ROYER.


Tested Recipes. 53
GRAHAM BISCUIT.
One pint of sweet milk, one cup of sugar' one-half cup of
yeast, one teaspoonful of salt; stir in Graham flour and set to
raise over night, then add more flour until you can mould into
biscuit, raise and bake. mrs. calkins.
GRIDDLE CAKES.
Two cups of soaked bread crusts, one cup of sweet milk,
one tablespoon of lard, (after melted), one teaspoon (small) of
soda; thin if necessary. Stir till smooth, bella johnson.
RUSK.
Take one quart of good sponge and add to it one egg, one
cup of sugar, one-half cup of butter and a little grated nutmeg.
Thicken with flour as for bread. Knead well and let it get
light before moulding; make out in small biscuit, crowding
them in the pans so they will not spread. When well raised
bake rather slowly. r. a. tru'eblood.


CAKE.
In making cake, to insure success, it is necessary to observe
certain rules. Exactness in measurement is essential. As a
rule the whites and yolks of eggs should be beaten separately,
and the butter and sugar stirred to a cream. The butter may
be softened but never allowed to become hot. Sift the baking
powder with the flour. In nearly all receipts the flour is meas-
ured before sifting. Stir briskly, and when it begins to lighten,
transfer to the oven as soon as possible. Cake should be baked
in a moderate heat. Study your oven to know just where in it
to place your cake, as much of the success depends on the bak-
ing. To know when your cake is done pierce it with a broom-
corn, if it comes out.clean, remove your cake carefully from
the oven. Great care should be taken not to jar or expose to
the air the cake while baking. Care must be taken also not to
get in too much baking powder as it will make it tough and
cause it to shrink. Eggs and baking powder are rivals, and
should be used sparingly when put together.
UNION CAKE.
Dark part. The yolks of three eggs, one cup of molasses,
half a cup of butter, three tablespoons of sour milk, one tea-
spoon of soda, two cups of flour, one cup of chopped raisins,
cloves, cinnamon and nutmeg to taste.
White part: The whites of three eggs, half a cup of butter,
one cup of sugar, three-fourths of a cup of sweet milk, two cups
of flour, two teaspoons of baking powder. Put in the tin a
portion of the dark cake then of the white, alternately in the
same way until all the batter is used. mrs. w. w. tozer.
RICH CUP CAKE.
Five cups of flour, two and one-half cups of sugar, one and
one-half cups of butter, one cup of milk, six eggs, one teaspoon
of soda, and two teaspoons of cream tartar. Flavor with lemon
or vanilla.


Tested Recipes. 55
APPLE JELL Y FOR LA YEB CAKE.
Grate two large greenings, add juice and grated rind of one
lemon, one cup of sugar, one beaten egg. Stir constantly till it
boils and thickens. Let it cool before putting between the lay-
ers. ELLEN SOULB CARHART.
GOLD CAKE.
Three-fourths of a cup of butter, one cup of sugar, one-
fourth of a cup of sweet milk, the yolks of eight eggs, two cups
of flour, one teaspoon of cream tartar, half a teaspoon of soda.
SILVER CAKE.
One cup of butter, two of sugar, three of flour, whites of
eight eggs, half a cup of sweet milk, one teaspoon of cream
tartar, and half a teaspoon of soda. viola kintner.
MAMMA'S BIRTHDAY CAKE.
One and a half cups of white sugar, one-half cup of butter,
three eggs, whites beaten separately; two and a half cups of
flour, measured before sifting; two teaspoons of baking powder,
sifted with the flour; one-half cup of sweet milk; stir the but-
ter and sugar to a cream, then add the whites of the eggs and
the other ingredients. Put two-thirds in two tins, and to what
is left in the bowl add the yolks, spices, a few chopped raisins,
citron and figs, two spoonfuls of chocolate which has been
melted in a cup set in a dish of boiling water. Bake this for
the middle layer of the cake. Spread a thin white frosting on
each layer, and lay on it chocolate drops cut once in two, placed
the chocolate side up. Pack together-. the girls.
ALMOND CAKE.
Half a cup of butter, two cups of sugar, two and a half
cups of flour, three-fourths of a cup of sweet milk, two and a
half teaspoons of baking powder, the whites of six eggs beaten
to a stiff froth, one pound of soft shelled almonds, blanched by
steeping in boiling water until the skins are loosened, then
sliced or rolled, adding while crushing them, the juice of an
orange; flavor with vanilla. Bake in a pan two inches deep.
JULIA B. ROYS.


56 The Jubilee Cook Book of
CLA Y CAKE.
One pound of sugar, one pound of flour, half a pound of
butter, six eggs, one cup of milk, and three teaspoon of baking
powder. mrs. b. day.
COCOANUT CAKE.
One cup of sugar, two tablespoons of butter, one whole egg
and the yolks of two, one-half cup of milk, two cups of flour,
two teaspoons of baking powder. Bake in layers. Make a
frosting of the two remaining whites, mix thoroughly with one
grated cocoanut and spread between the layers.
MRS. A. L. NOBLE.
ANGEL'S FOOD.
The whites of eleven eggs, one and one-half cups of sugar,
one cup of flour, one small teaspoon of cream tartar, one tea-
spoon of bitter almond or vanilla. Sift the sugar five times and
measure after sifting. Sift the flour four times, measure, mix
cream tartar and sift again. Beat the eggs very fast to a stiff
froth, on a large platter, add the sugar and flour lightly, and
vanilla. Have ready a new pan, and pour immediately into it.
Bake forty minutes in a rather hot oven. Do not open the oven
until the cake has been in fifteen minutes. Have a pan of
water in the oven while baking. When removed from the oven
turn the pan upside down to cool. Angel's Food pans have
feet, but they can be raised from the tal)le by placing upon two
plates just as well. Do not grease the pans.
MRS. V. C. VAUGHAN.
THANKSGIVING CAKE.
One cup of butter, two cups of sugar, one cup of sweet
milk, three cups of flour, whites of five eggs, two teaspoons of
baking powder. Save out one-third of the above, add three
tablespoons of molasses, half a teaspoon of cloves, allspice, nut-
meg, one teaspoon of cinnamon, one cup of stoned raisins,
sliced citron.
Frosting.—White of one egg, one cup of granulated sugar,
pour water over the sugar, boil till stringy, turn slowly over the
beaten white and stir till cool. Roll hickory nut meats for part
of frosting and sliced figs in the rest and white on top.
AGNES BEL LEWIS.


Tested Recipes. 57
CORN STARCH CAKE.
One cup of sugar, one-half cup of butter, one-half cup of
milk, one cup of flour, one-half cup of corn starch, one teaspoon
of baking powder, whites of four eggs. Sift the flour, corn-
starch and baking powder together. Add the eggs last. Flavor
to taste. MRS. R. J. BROAD.
Mii.aka, Florida.
ICE CREAM CAKE.
Two cups of sugar, one of butter, beat well together;
whites of eight eggs beaten stiff and added; one cup of sweet
milk; two teaspoons of baking powder mixed well in three and
a half cups of flour. Beat all together, bake fn jelly pans and
flavor to suit the taste.
Icing for the Cake: Two cups of sugar, one cup of water,
boil to a thick clear syrup; beat the whites of two eggs and stir
in while hot; when cool, flavor and spread between layers of
the cake. Very good. MRS. p. b. beal.
MRS. B. F. GILES PO VND CAKE.
One pound of flour, one pound of sugar, (pulverized is best)
one pound of currants, (washed and dried) one-half pound of
butter, one-half pound of citron, (cut fine) and eight eggs.
Beat the eggs to a foam. Stir the butter and sugar to a cream,
add the flour, putting in the fruit last. Flavor with rose or va-
nilla as preferred.
Mrs. Giles has used this recipe over fifty years.
GERMAN COFFEE CAKE.
When molding out your bread take two small cups of the
dough and add a tablespoon of melted lard, one-half cup of
white sugar, one egg, and a half cup of raisins, or currants or
dried cherries if you like. When well mixed put in enough
flour to make stiff enough to roll; roll about one inch thick and
let get light. When light, cover the top with a paste made by
rubbing together a heaping tablespoon of flour and a teaspoon
of butter, cooked by pouring on a little boiling water. Sprinkle
plentifully with sugar and cinnamon and it is ready for the oven.
Bake in a moderate oven for about thirty minutes.
GRACE D. HALL.


58 The Jubilee Cook Book of
FIG CAKE.
One cup butter, two cups sugar, three and one.-half cups of
flour, one-half cup of milk, whites of seven eggs, two teaspoons
of baking powder. Bake in layers. Take a pound of figs, chop
fine and put in a stew-pan on the stove, pour over it one teacup
of water and one-half cup of sugar. Cook all together, until
soft and smooth. Spread between the layers.
A. M. WORDEN.
SNOWBALL CAKE.
The whites of ten eggs, one tumbler of flour, one and one-
half tumblers of sugar, one and one-half teaspoons baking
powder. Sift the flour with baking powder four times. Do not
beat after the flour is in. MRS. G. lee.
SPONGE OR LA YER CAKE,
Two eggs beaten to a very light froth, one cup of granulated
sugar beaten with the eggs, one cup of flour, one-half stirred in
gradually, then the other half in which has been mixed one
teaspoonful of baking powder, a scant half cup of almost boil-
ing water, stirring in a little at a time. Bake in a moderately
hot oven. mrs. j. d. frost.
FR UIT CAKE.
Two pounds of brown sugar, two pounds of butter creamed,
two pounds of sifted flour, three pounds of currants, washed
and dried, three pounds of stoned raisins, one pound of citron,
one half pound candied orange peel, one half pound blanched
and pounded almonds, one cup of molasses, sixteen eggs beaten
very light and added to the butter and sugar, one spoon of gin-
ger, one-fourth ounce each of mace, nutmeg, cloves and cinna-
mon, rosewater and vanilla. Mix all together adding the flour
last. Beat it long and well. Cover tight and let stand twelve
hours before baking. This recipe will make two large loaves.
Good for ten years. mrs. f. e. yale.
Another.—One pound of butter, one pound of sugar, one
pound of flour, ten eggs, two heaping teaspoons of baking pow-
der, three pounds of currants, picked washed and dried; two
pounds seeded raisins; one pound of citron cut small. Leave
out a handful of flour to mix with the fruit. Spice with mace,
cloves and cinnamon so that neither can be distinctly tasted.
EMMA FERDON.


62 The Jubilee Cook Book of
WHITE CAKE.
One cup of sugar, one-half cup of butter, one-half cup of
sweet milk, two-thirds cup of cornstarch, one large cup of
flour with one heaping teaspoon of baking powder. Stir this
well together, then add the whites of three eggs, beaten stiff.
Flavor with lemon or vanilla. jennie vandeventer.
Another.—One and one-half cups of sugar, one-half cup
of butter, one-half cup of milk, one-half cup of cornstarch, one
and one half cups of flour, two teaspoons of baking powder,
whites of six eggs. sarah h. bishop.
Kansas City, Mo.
HICKORY-NUT CAKE.
Two cups of sugar, one cup of butter, three cups of flour,
one cup of cold water, four eggs, three teaspoons of baking pow-
der, two cups of kernels of hickory nuts, chopped fine, and added
last of all. Bake in shallow pans. Cut in squares and place a
white walnut kernel on each square. julia b. roys.
Another.—Break two eggs into a teacup and fill it up with
sweet cream, one cup of sugar, two cups of flour, three tea-
spoons of baking powder. Bake in three layers.
Filling.—One cup of sour cream, one cup of hickory-nut
meats, one cup of sugar. Put all together and boil rapidly fif-
teen minutes. Then cool and put between the layers and over
the top. grace g. l.
DELICATE CAKE.
Whites of four eggs, one cup of sugar, one-half cup of but-
ter, one-half cup of sweet milk, one and one-half cups of flour,
one and one-half teaspoons baking powder, flavor to taste.
MRS. W. A. TOLCHARD.
COCO AN UT CAKES.
Whites of two eggs, frothed, one cup of sweet milk, one
cup of sugar, two even teaspoons of baking powder, one cup of
cocoanut rolled in flour; mix just thick enough to drop from
the spoon. H. M. c.
PLAIN CAKE.
One cup of sugar, one-half cup of butter, one-half cup of
sweet milk, two teaspoons of baking powder. Stir rather thick
and season. h. m. c.


Tested Recipes. 65
TO MAKE BOILED FROSTING.
Put in a bright tin pan a large teacupful of fine granulated
or coffee sugar and just enough cold water to dissolve the sugar.
Set it over the fire and let it boil till, as you pour it from the
spoon, the last drops float off in hair-like threads. In the mean-
time beat the white of one egg till you can invert the dish.
When the sugar is done remove it quickly from the fire and
pour it slowly over the egg, beating it vigorously all the time;
continue to beat it lightly until it begins to stiffen, then spread
it quickly over the cakes. It will cover two.
MRS. W. W. WHEDON.
CHOCOLATE ICING WITHOUT EGGS.
Ten tablespoons of brown sugar, butter the size of an egg,
one glass of milk, one-half cake of Baker's chocolate—grated.
Stir together the milk and sugar, add the butter and chocolate;
set on the stove and cook till it almost grains. While cooling,
flavor with vanilla. louise butler.
MAPLE ICING.
Boil a cup of maple syrup or crushed maple sugar until it
forms a thread when dropping from the spoon. Beat into it the
white of an egg whipped to a froth. Use it between the layers
or merely for the top. sara whedon.
LEMON JELL Y FOB CAKE.
Two thirds of a cup of sugar, one egg, one tablespoon level
full of cornstarch, beat all together and add half a pint of boil-
ing water, stirring it all the time. Put it on the stove and when
it boils add the grated rind and juice of one lemon and remove
from the stove immediately. Sara w.
OBANGE JELLY FOB CAKE
Is made in the same manner, except in place of the lemon
use one orange and half of a lemon. Sara w.
BANANA FILLING FOB CAKE.
Chop three bananas fine; make a boiled frosting with the
white of one egg and a cup of sugar; reserve a little more than
a third of it for the top of the cake. Mix the bananas with the
remainder and spread on the two lower layers.
For a Fig Cake.—Use a pound of figs in place of the ba-
nanas. HELEN H.
5


COOKIES AND FRIED CAKES.
FRUIT COOKIES.
Two cups of sugar, one cup of butter, one cup of raisins,
stoned and chopped, three eggs, one-half teaspoon of soda dis-
solved in three tablespoons of milk, one nutmeg, one teasppon
each of cloves and cinnamon, six cups of flour; roll about one-
fourth inch thick. Bake in rather quick oven ten minutes.
MARY SMITH.
Chelsea, Mich.
OINGEB SNAPS.
One cup of molasses, one cup of brown sugar, one cup of
lard, or half lard and half butter, one cup of boiling water, one
tablespoonful each of ginger and cinnamon, a little salt; flour
suflicient to make a soft dough; mix at night, in the morning
roll thin and bake in a quick oven. You will not be able to
keep them long enough to have them spoil.
CREAM PUFFS.
One cup of boiling water, one half cup of butter; let boil
again, then stir in very rapidly one heaping cup of flour, re
move from stove and let cool; then stir in three eggs, one at a
time and without beating. Bake in dripping pan well greased
and in a hot oven, thirty minutes. Turn in the oven every five
minutes. This rule will make one dozen puffs.
Cream.—Three tablespoons of flour and milk enough to
make thick paste, add one well beaten egg. Pour this into one
cup of boiling milk and three large tablepoonfuls of sugar, stir-
ring slowly until it thickens. mildred s. knowlton.
HERMITS CAKE.
Two cups of sugar, one-half cup of butter, one cup of cur-
rants, one teaspoon of soda in two tablespoons of sour milk,
two eggs, one teaspoon of cloves, one of cinnamon, one of nut-
meg. Roll thin and sprinkle sugar over. mrs. a. e. s.











76 The Jubilee Cook Book of
APPLE PIE.
Line pan with crust, pare and slice three or four nice tart
apples and spread on crust; sprinkle with two tablespoons of
sugar and small bits of butter; mix one tablespoon of flour?
one teaspoon of essence of lemon, two tablespoons of sugar and
three or four of water together, pour over the apples and bake
until thoroughly cooked. mrs. mary r. payne.
LEMON PIE.
One lemon, one cup of water, one cup of sugar, three table-
spoons rolled crackers, three eggs, saving whites of two for
frosting. Before whites are beaten enough, add two table-
spoons of powdered sugar and put on pie. Brown a very little
in oven. mrs. l. d. wines.
LEMON PIE.
Pare and slice one lemon, removing the seeds; add one cup
of sugar, one-half cup of water, four crackers rolled, and a
very little of the grated rind; bake with upper and under crust
same as apple pie. MRS. calkins.
LEMON PIE.
One cup of powdered sugar, one teaspoon of butter, one
egg, one lemon, juice and rind, removing the seeds with care:
one teacup of boiling water, a tablespoon of corn starch disolv-
ed in cold water; stir the corn starch into the water; cream
the butter and sugar, and pour over it the hot mixture, and
when quite cool add the lemon and beaten egg, and bake up-
on a plate covered with paste. For frosting, take the white of
one egg and powdered sugar to make it suificiently thick to
cover well. mrs. a. h. roys.
COCOA NUT PIE.
One half of a cocoanut grated, one egg, two-thirds of a
cup of sugar, one cup of milk, one tablespoon of butter. Bake
in a rich paste. If this does not fill the pie, add more milk.
Delicious. mrs. a. l. noble.
PEACH PIE.
Bake in two separate tins an upper and under crust in a
quick oven fifteen minutes; when done, place in the lower crust
peaches prepared by slicing, and adding three tablespoons of
sugar and cream; cover with top crust and place in oven for
five minutes.


Tested Recipes. 77
LEMON CREAM PIE.
One cup of sugar, one cup of water, one raw potato, grated,
juice and grated rind of one lemon. Bake in pastry top and
bottom; sprinkle pulverized sugar over.
CUSTARD PIE.
One quart of milk, four eggs, four tablespoonfuls of sugar;
nulmeg grated over the top. MRS. s. hrndbickson.
GENERAL OR ANT PIE.
Make a sponge cake; bake in jelly tins ; when done split
open and spread with custard made of one pint of milk, two
eggs, one-half cup of flour; beat the whites of the eggs to a
froth and spread over it. sirs. p. b. b.
CREAM PIE.
For the crust, take one half teacup of sugar and two table-
spoons of butter beaten to a cream, add the whites of three
eggs beaten stiff, one-half cup of milk and two cups of flour,
into which has been stirred one and a half teaspoons of baking
powder. Bake this batter in pie-pans, for the filling take the
yolk of the three eggs and beat into them one teaspoonful of
corn starch; then take a teacup of milk and one-half a cup of
sugar, and when it comes to a boil, stir in the yolks. Cut the
cake open and fill in with the custard. sirs. e. e. royer.
WHIPPED CREAM PIE.
Sweeten with white sugar, one teacup of very thick sweet
cream; make as cold as possible without freezing, and flavor
with lemon or vanilla to taste; beat until as light as eggs for
frosting, and keep cool until the crust is ready; make crust
moderately rich, prick well with a fork to prevent blistering,
bake, spread on the cream, and to add finish put bits of jelly
over the top. The above will make two pies.
MRS. R. KEMPF.
PEACH CUSTARD PIE.
Peel and halve the peaches, lay them on the crust, hollow
side up, sprinkle with sugar; take one egg, a tablespoonful of
sugar, a pinch of salt; beat together; add milk enougli to
cover the peaches and bake. mrs. w. w. w.
S~


78 The Jubilee Cook Book.
MOTEHBS CRACKER PIE.
One teacup of grated cracker, two small cups of water, one
of molasses, one of sugar, two-thirds of a cup of chopped raisins,
one-fourth of a cup of citron, same of zante currants, one-half
a cup of butter, two-thirds of a cup of vinegar, one teaspoon of
cloves, cinnamon and salt each; stir well; roll the pastry thin.
Makes two medium sized pies. ellen soule carhart.
BAKE WELL PATTIES.
Break in a basin one egg; add the yolks of six more; beat
in a half pound of sugar, when dissolved add half a pound of
warm butter; beat the whole until it forms a custard; line the
patty-pans with nice paste and spread with raspberry or straw-
berry preserves, then pour on as much of the custard as will
make it a quarter of an inch thick. Bake in a quick oven,
MRS. BENJAMIN COCKER.
PA W PUMPKIN PIE.
One coffeecup of'grated raw pumpkin, one teacup of sugar,
two teacups of milk, one egg; t:alt and spice to taste. Bake an
hour. MISS MARY SMITH.
Chelsea, Mich.


80 The Jubilee Cook Book of
TAPIOCA PUDDING.
Three tablespoons tapioca soaked two hours in a little cold
water, three tablespoons sugar, three tablespoons cocoanut, one
quart milk, three tablespoons flour, yolks of three eggs and a
little salt. Steam over boiling water until it thickens—stirring
often. Use the whites for frosting. Set in oven to brown.
c. A. ROE.
PR UNE P UDDING.
One-half pound prunes, stewed with a little water and
sugar. Stone and chop. Let them cool, then mix with the beaten
whites of four eggs. Bake fifteen minutes- and serve immedi-
ately. Excellent with fresh berries or apple sauce instead of
prunes. mrs. ferdon.
PINEAPPLE PUDDING.
Butter a pudding dish and line bottom and sides with slices
of sponge cake; pare and slice thin a large pineapple; put in a
dish alternate layers of pineapple and sugar; pour over a small
teacup of water and cover with slices of cake dipped in water.
Cover the whole with a buttered plate and bake slowly for two
hours. MRS. N. BOOTH.
COTTAGE PUDDING.
One cup of sugar, one cup of milk, butter the size of an egg,
one egg, two cups of flour, nutmeg, one heaped teaspoon of bak-
ing powder. Vinegar sauce.
BIRD'S NEST PUDDING.
Pare and quarter one-half dozen good tart apples; put in a
pudding dish and make a good stiff batter of one pint of flour,
two teaspoons baking powder, one-fourth teaspoon of salt; water.
Steam an hour. Make a sauce of one cup of brown sugar, one
cup of water, butter size of an egg, one teaspoon of corn starch.
Put on stove and let it cook until it thickens.
MRS. a. w. A.
CUSTARD PUDDING.
Four eggs, four cups sweet milk, two tablespoons of flour,
a pinch of salt. Bake half an hour, stirring occasionally.
Sauce for pudding.—White of one egg beaten to a froth,
one cup of sugar, one-half cup of butter, stirred to a cream.
Flavor with lemon or vanilla. Very good. M. l. kerr.


Tested Recipes. 81
INDIAN PUDDING.
One quart sweet milk, one pint Indian meal scalded in
milk, one cup molasses, one cup butter, three eggs, spices to
taste. Bake one hour. mrs. s. h.
ORANGE PUDDING.
Take four oranges, peel, seed, and cut into small pieces;
add one cup sugar and let them stand. Into one cup of nearly-
boiling milk stir two tablespoonfuls of corn starch, mixed with
a little Water and the yolks of three eggs. When done let it
cool and mix with the oranges. Make a frosting of the whites
of the eggs and half a cup of sugar, spread over the pudding,
and brown in the oven. mrs. s. hendrickson.
RAISIN DUFFS.
Two eggs, one-half cup of butter, one cup of milk, two
cups of flour, one cup of seeded raisins, chopped, two table-
spoons of sugar, two teaspoons of baking powder. Steam half
an hour in cups.
Sauce for puffs.—One cup of sugar, half a cup of butter,
one egg beaten lightly, then all together. Steam in a bowl over
the teakettle and j ust before serving stir into it half a cup of
boiling water and flavor it with vanilla.
MRS. GEO. A. DOUGLAS.
WASHINGTON PUDDING.
One and one-half cups of flour, one egg, half a cup of sweet
milk, half a cup of molasses, half a teaspoon of soda, the same
of salt. Steam two hours. MRS. e. b. lewis.
OA T MEAL BLANC MANGE.
For the sick. A delicious blanc mange is made by stirring
two heaping tablespoons of oat meal into a little cold water,
then stir this into a quart of boiling milk. Flavor and pour
into molds to cool, when it may be eaten with cream or jelly.
MRS. S. H. ADAMS.
SUET PUDDING.
One-half pound of suet, one cup of raisins, one cup of cur-
rants, two eggs, one tablespoon of salt, one-half tablespoon of
cinnamon, cloves and allspice, one tablespoonful of molasses,
three cups of flour, two teaspoonfuls of baking powder. Boil
three hours. mrs. w. f. breakey.


Tested Recipes. 83
EGOLESS PUDDING.
One cup of sweet milk, two cups of flour, one and one-half
cups of sugar, butter the size of an egg, two teaspoons of bak-
ing powder. Beat until very light and bake in a quick oven in
square tins, and serve with lemon sauce.
For Raspberry Pudding—Use the same recipe but bake in
jelly tins and spread with raspberries.
Make a sauce of the juice. Set it on the stove and let it
come to a boil, adding sugar and nutmeg.
POMPADOUR PUDDING.
One quart of milk, three eggs, yolks for inside and whites
for frosting, one cup of sugar, three tablespoons of corn starch.
Bring the milk to a boil, add the cornstarch (dissolved in a lit-
tle water), yolks of eggs and sugar well beaten, and let the
whole thicken, stirring constantly. Add a teaspoon of vanilla
or lemon, pour into pudding dish to cool, then spread over it
the following sauce:
Sauce.—Whites of three eggs, a half cup of sugar, three
spoons of chocolate.
BANANA PUDDING.
Cut a sponge cake into slices. In a large glass dish put a
layer of cake and then one of the bananas. Make a soft custard
and pour over it.
For the Custard.—One quart of milk, four eggs, four ta-
blespoons of sugar. Beat the sugar and yolks of eggs together
and stir into the hot milk. Beat the whites and cook in the
milk before the yolks are put in, then pour them on top
and flavor when cool. fanny bailey.
GBAHAM PUDDING.
One and a half cups of graham flour, half a cup of molasses,
one-fourth of a cup of butter, one cup of sweet milk, one tea-
spoon of soda, one-half a teaspoon of salt, one egg, spice to
taste, one cup of fruit, citron, raisins or currants, or you may
omit the fruit. Put it in a three pint basin, steam two and one-
half hours, then set it in the oven about five minutes.
Sauce.—One cup of white sugar, one-fourth cup of butter,
one-half a cup of jelly, beat well, melt over steam not stirring
while melting. grace hall.
,.


84 The Jubilee Cook Book.
BATTER PUDDING.
One cup of molasses and one of milk, three cups of flour
not very full, three eggs, one teaspoon of soda, raisins, spice,
and salt. Steam two hours.
Sauce for the Same.—A small cup of sugar, three table-
spoons of butter and two of flour, one pint of boiling water.
Flavor to suit the taste. mrs. b. day.
PUDDINQ.
Four eggs, four cups of sweet milk, two and one-half cups
of flour,- salt. Stir twice after putting in the.oven.
Sauce.—One-half cup of butter, one cup of sugar, and stir
to a cream. e. knight.
BLANC MANGE.
Three pints of milk, one-half box of Cox's gelatine, yolks
of four eggs. Mix and boil until dissolved. Sweeten and flavor;
after a little cool add whites of four eggs frothed. Put in
moulds and eat with cream. h. m. c.
TAPIOCA CBEAM.
Soak two tablespoons of tapioca in water over night. In
the morning heat nearly a quart of milk to boiling. Beat the
yolks of two eggs with half a cup of granulated sugar and add
to the tapioca. When well beaten stir into the boiling milk
and let it boil two minutes stirring constantly. Put it in a dish
to serve and add a teaspoonful of vanilla.
Beat the whites of two eggs stiff, add two tablespoons of
sugar and a teaspoon of vanilla. Drop on the cream, a spoonful
at a time.
Place in the oven to brown the frosting, then put in a cool
place. The colder it is the better. aleda f. bishop.
LEMON PUDDING.
One cup of rice after it is boiled, one pint of milk, half a
cup of sugar, the yolks of three eggs, the grated rind of one
lemon. A small piece of butter. Bake thirty minutes, stir
while baking.
Make a frosting of the whites of three eggs, one-half cup
of sugar and the juice of one lemon.
When the pudding is done turn the frosting over the top,
nut back in the oven and brown a little.
MRS. MARY. J. JOHNSON.


...











CREAMS AND DELICATE DESSERTS.
ICE CREAM.
One quart of thick cream, sweeten and flavor to taste. Put
in the freezer and stir gently until it begins to stick to the sides
a little, then turn as rapidly as possible until done.
MRS. A. W. AMES.
BANANA ICE CREAM.
One pint of sugar, one pint of water; boil twenty minutes.
Ten grated bananas; to the bananas add the yolks of five eggs
well beaten. Pour this into the boiling syrup and stir six min-
utes. Remove from the fire, and stir in one quart of cream.
When cool, freeze. s. e. b.
PINEAPPLE CREAM.
Half gallon of cream, two pineapples sliced and sprinkled
with sugar, then chopped very fine, and with the syrup beat
into the cream. Freeze as rapidly as possible.
FRUIT FRAP US.
Line a deep mould with vanilla ice cream. Fill the center
with fresh berries or fruit cut in slices; cover with ice cream.
Set in a freezer closely covered for half an hour, with salt and
ice packed around it. The fruit should be chilled, not frozen.
RASPBERRY OR STRA WBERRY ICE.
Take three quarts of berry juice and one of water. Make
very sweet and freeze. Currant or cherry juice may be used.
AMBROSIA.
Pare and cut a ripe pineapple into small pieces. Put a
layer in a dish and sugar well; cover with grated cocoanut;
lay in more sugared pineapple, and so on until the materials
are used up, covering the top thickly with cocoanut. Pass
sponge or other light cake with it. Oranges, peaches and fruit
of all kinds are nice prepared in this way. fannie bailey.


90 The Jubilee Cook Book of
PINEAPPLE CREAM.
One-half box gelatine dissolved in one-half cup cold water
(soak for three hours), one pint can of pineapple; let simmer
'twenty minutes with one teacup of sugar. Add the gelatine to
this, and strain at once into a tin pan. When this is cool and
begins to thicken, stir into it one pint of cream whipped to a
stiff froth. When well mixed turn into a mould and set away
to harden. Serve with whipped cream sweetened and flavored
to taste. MRS. RAMSAY.
PEA CH MERINO TIE.
Cut up peaches and lay in the bottom of a dish. Make an
icing of the whites of three eggs and three-fourths of a cup of
sugar. Spread over the peaches and bake a few minutes.
MRS. A. W. AMES.
FROSTED ORANGE.
Fear oranges. Remove every particle of the inner skin.
Divide them into lobes, taking care not to break the skin. Beat
the whites of two eggs or more to a stiff froth. Add a table
spoon of water to the stiffened whites; dip the orange lobes in
this and roll part of them in pulverized sugar and part in
pink sugar-sand, and lay them on paper to dry. When dry,
heap them in a glass dish, the white and red together, and
mix in a few green leaves.
ORANGE SNO W.
Four large sweet oranges, juice of all and grated peel of
one, juice and half the peel of one lemon, one package of gela-
tine soaked in a cup of cold water, whites of four eggs beaten
stiff, one large cup of powdered sugar, one pint of boiling water.
Mix juice and peel of the fruit with the dissolved gelatine, add
the sugar and let it stand an hour; after it has been well stirred,
then pour on the boiling water and stir till clear; strain through
a coarse cloth. When quite cold whip it into the frothed whites
gradually till thick and white. Put into wet molds for eight
hours. M. LOUISE POND.
VELVET CREAM.
One-half box of gelatine dissolved in cup of water, one pint
of sweet cream, flavor and sweeten. Whip all together. Serve
with cream. mrs. a. e. morris.
Obohakd Lake.


Tested Kecipes. 91
NEAPOLITAN SA UCE.
Two cups powered sugar, one-half cup butter, two table-
spoons currant jelly, juice of one half lemon. Warm the butter
"and stir to a cream with the sugar, divide into two parts; whip
the lemon juice into one and the jelly into the other. Wet a
bowl and fill with alternate layers of red and white sauce.
Set it on the ice for awhile, slip a knife close to the sides of the
bowl and turn out, and serve on a cold dish.
MRS. A. W. AMES.
BANANA FLOAT.
Pare, quarter and core six large juicy sour apples. Cook in
a new bright tin or granite stew-pan. When soft, strain them
through a sieve. Whip the whites of two eggs to a froth and
beat them, with two-thirds of a cup of sugar, into the apples.
Stir lightly into this six bananas, sliced. Beat the whites of two
eggs very light in a deep plate; set it, by pouring boiling
water around the edges of the plate, letting it run under the
egg. Allow it to stand two or three minutes, then drain out
the water and slip the egg oif on to the apples.
BIRDIE WHEDON.
WHIPPED COFFEE CREAM.
Take two ounces of coffee beans and roast them; while
fresh and still warm, put them in one pint of rich cream, liber-
ally sweetened. Let this stand an hour, then strain it through
a muslin cloth laid in a colander; dissolve a teaspoonful of gel-
atin in a little cold milk, and add to the cream; whip it to a
firm froth. The gelatine maybe dissolved in a little orange
water or lemon extract if you choose. mrs. a. w. ames.
COFFEE BA VARIAN CREAM.
One cupful strong coffee, one pint of cream, one-half pack-
age of gelatine, one cupful of sugar, one-third cupful of cold
water. Soak the gelatine two hours in the water. Pour on this
the coffee, boiling hot, and when the gelatine is dissolved, add
the sugar. Strain into a tin basin which just fits in a pan of
ice water. Beat with a whisk or egg beater until it begins to
thicken, then add the cream which has been whipped to a froth.
When thoroughly mixed turn into a mold and set away to
harden. Serve with cream. mrs. etta lee ferdon.
S


92 The Jubilee Cook Book of
TAPIOCA CREAM.
One teacup of tapioca; add sufficient milk to make it soft;
then take one quart of milk, boil a few minutes; beat two eggs,
whites and yolks separately; stir yolks into milk and when it
begins to boil, add tapioca. Let boil, then stir whites through
it thoroughly. Sweeten and flavor to taste. Eat cold. The
tapioca must soak over night. mrs. wilcoxson.
SNO W CUSTARD.
Half box gelatine, three eggs, two cups sugar, juice of one
lemon. Soak gelatine one hour in teacup of cold water, add
one pint of boiling water; stir until dissolved, then add two-
thirds of the sugar and lemon juice. For custard, one and one-
half pints milk, yolks of eggs, remainder of sugar. Flavor
with vanilla. When the jelly is molded turn custard over it
and float with whites of the eggs. carrie a. roe.
A DAINTY DESSERT.
Make a nice sponge cake ; when cold separate it as for short
cake; spread with preserves, (not juicy) or jam. Pour over
this a rich boiled custard. When cold, whip one pint of thick
cream and put on top. If the cake is cut in square pieces before
adding custard and cream, it will dish up nicer.
MRS. RAMSAY.
MOONSHINE.
Beat with a wooden fork upon a large platter the whites of
eight eggs to a light froth, add one pint of pulverized sugar,
putting in a little at a time, and beating continuously for thirty
minutes; vanilla to suit taste. Set upon ice. When ready to
serve, prepare each dish with cream and one tablespoonful of
clouds upon which place one-half of a canned peach.
MRS. e. e. beAl.
BEVERLY SNOW.
Soak one box of Cox's gelatine in one pint of cold water
for one hour, add one quart of boiling water and set on the
stove. Sweeten to taste and add the juice of six lemons. When
cold, have the whites of six eggs beaten stiff and beat them into
the jelly till light. Pour into a mold. Make a soft custard of
the yolks to pour over when served. fannie bailey.


Tested Kecipes. 93
FLOATING ISLAND.
One tablespoon sugar, one tablespooon currant jelly, beaten
into the frothed white of one egg. Lay it over a soft custard.
ROCK CREAM.
Boil a cup of rice till quite soft, in new milk, sweeten with
loaf sugar, and pile it upon a dish. Lay on it lumps of currant
jelly. Beat the whites of five eggs very stiff, add a little pow-
dered sugar, and flavor with vanilla; beat into it a tablespoon-
ful of rich cream, and drop it over the rice in lumps.
M. LOUISE POND.
CHARLOTTE RUSSE.
Cut sponge cake into slices about half an inch thick, and
line your molds, leaving a space between each slice. Into a
deep bowl put one and one-half pints cream, whip t,o a froth,
stir into it two-thirds cup powdered sugar, one large spoonful
vanilla, and half box gelatine, which has been soaked in cold
water enough to cover it for one hour and then dissolved in
boiling water, (about half cup), stir from the bottom of the pan
until it begins to grow stiff, then fill the mold and set on ice
until sent to the table. mrs. nelson booth.
CHARLOTTE RUSSE.
Have two tablespoonsful of gelatine dissolved in milk and
a little cream before commencing to whip. One pint of cream,
three-quarters of a cup of powdered sugar, one tablespoonful of
vanilla. Whip all together thoroughly, add gelatine which has
been strained, and should be lukewarm. Mix by stirring
through the cream, and pour all in a mold which has been pre-
viously lined with lady-fingers. mrs. geo. a. Douglass.
PRUNE WHIP.
Take one pound best prunes, wash them thoroughly and
eave in water over night, then stew slowly until very soft.
While hot, (with fork and spoon) remove pits; add one-half
tup granulated sugar, boil until syrup is well cooked into the
prunes. Beat the whites of six eggs to a light froth, add one
teacupful of pulverized sugar, and again beat rapidly for fifteen'
minutes. Turn frosting upon prunes, mix carefully and bake
moderately until done. Place upon ice and serve with cream.
MRS. E. E. BEAL.


PRESERVES AND JELLIES.
DIRECTIONS FOR PRESERVING OR CANNING FRUIT.
When preserves are put in a jar they should be kept in a
very dry, cool place to avoid mold. They should be examined
two or three times in the first two months and heated again
if not likely to keep.
It is always well in canning fruit to take a cloth folded in
several thicknesses, wring it out of cold water and lay on a
table. On this set the cans for filling. In this way you may
pour in the boiling fruit without danger of the cans breaking
and also avoid the discomfort of standing over a hot stove
while filling your cans.
In making jellies it is best to put the fruit in a stone jar
placed in a boiler of hot water. When fruit is sufficiently
softened pour it in a coarse linen bag and suspend it with a
crock under it and leave it until it ceases to drip. While the
juice is heating, if the sugar is put in the oven and heated very
hot, and then added to the juice, it will cause the jelly to set
sooner and be a better color.
All fruit will form more readily in a jelly if not quite ripe.
Time 'Quant.
for of Sugar
Boiling. to Pint.
Cherries .i min. 6 oz.
Raspberries 6" 4
Blackberries 6" 6
Strawberries --- 8" 8
Plums 10" 10
Whortleberries 5" 8
Pie-plant, Sliced 10" 8
Small Sour Pears 30" 4
Bartlett Pears, Halved 20" 6
Peaches 8" 4
Peaches, Whole 15" 4
Piue Apples, Sliced 15" 6
^Siberian Crab Apples 25" K
Sour Apples, Quartered 10" 5
Ripe Currants 6" 8
Wild Grapes—'—.. 10" 8
Tomatoes 20" None
Gooseberries 8" 8 oz.
Quinces, Sliced 15" 10"


98 The Jubilee Cook Book.
QRAPE JELL Y.
Pick the grapes from the stems and after washing put them
in a preserving kettle, and heat them, taking care to bruise
them with a ladle or potato masher until the juice runs
freely, then pour into a coarse linen bag and let it drip over a
crock one night. Measure one pint of juice to one pound
of sugar. Boil the juice fifteen or twenty minutes before put-
ting in the sugar, after adding the sugar, let it boil from three
to five minutes.
CRAB-APPLE JELLY.
Boil the fruit whole in water enough to cover until it is
perfectly soft, then pour into a coarse bag and let it drip over
night, allow a pound of sugar to a pint of juice; if you choose
add the juice of a lemon to every quart of syrup. Boil the
juice first and skim it, heat the sugar and add as the syrup
boils up, boil gently twenty minutes and pour into tumblers or
moulds.


LUNCH COURSE.
Set your table with small plates, upon which place small
cups of bouillon with Boston crackers and butter, when this is
through with, let all be removed except the butter, and larger
plates containing scolloped oysters, Paris potatoes, pickles and
squares of bread take their place. Raw oysters in small dishes
can be put by each plate with salt, pepper and vinegar conven-
ient; when these are removed serve in the same way, chicken
croquettes, Saratoga potatoes, olives and jelly; when this is al-
so removed it can be followed with some kind of salad, made of
either finely cut cabbage, or tomatoes, served whole, or lettuce,
either to be dressed with Mayonnaise sauce; again remove and
serve coffee, then your dessert and last fruit, confections, ice
cream and cake may be added, if desired.
The raw oysters can be served as a separate course between
the two hot ones, if preferred. mrs. e. e. royer.
MENU FOB A PLAIN L VNCH.
First course,oysters,raw, and crackers. Second, bouillon serv-
ed in cups. Third, French lamb chops with French peas in cen-
tre of the platter, Saratoga potatoes, rolls, pickles and coffee.
Fourth,chicken salad and thin slices of bread and butter. Fifth,
ice cream, canned pine apple and Angel food. Sixth, fruit.
MRS. JENNINGS.
Detroit, Mich.
An afternoon coffee may be elaborate or simple, as one may
wish. It is admissible to serve only coffee and thin slices of
bread and butter, folded together, or rolled, and cakes, various
kinds mixed in the basket, or even coffee and cake if you
choose , or you may serve ice cream and cake, and the coffee
last. Have some friend invite your guests, a few at a time, in-
to the refreshment room where they may be served by the
waiters soon after they have greeted the hostess and her atten-
dants.
--.


SPICED FRUIT, PICKLES AND
CATSUP.
SPICED PEACHES.
Nine pounds of peaches quartered, four pounds of sugar,
one pint of vinegar, one ounce of cassia buds; make this syrup
and boil the peaches a few at a time. mrs. h. m. clough.
SPICED APPLES.
Eight pounds of pared apples, four pounds of sugar, one
quart of vinegar, one ounce of cinnamon, one half ounce of
cloves. Boil sugar and spices together, add the apples while
boiling, let them remain until soft, boil the syrup and pour over
the apples. h. m. c.
SPICED CURRANTS.
Four quarts of currants free from stems, one pint of vine-
gar, two pounds of sugar, one teaspoonful of cinnamon and
cloves, boil till thick as jelly.
SPICED CURRANTS OR GOOSEBERRIES.
To six pounds of fruit take four pounds of sugar, one pint
of vinegar. Boil to a thick jam, just before taking it up, stir
in two tablespoonfuls of powdered cloves, and the same of
cinnamon. Yery nice to eat with meats.
MRS. W. C. STEVENS.
PICKLED PEACHES.
Seven pounds of peeled peaches, three and one half
pounds of sugar, one pint vinegar, two ounces cinnamon, one
ounce whole cloves, scald the sugar, vinegar and spices together
and pour over the peaches three days in succession, and the
last time scald the peaches and syrup together.
MRS. S. HENDRICKSON.


102 The Jubilee Cook Book of
CUCUMBER PICKLES.
To one gallon best cider vinegar, not less than two years
old, add one cup fine salt and one tablespoon powdered alum.
Take nice fresh cucumbers, wash carefully so as not to bruise,
or rub off the stems, then turn boiling water over them; when
cool drain and put into vinegar. If you have not enough to fill
the jar at once, add more as you get them, stirring the vinegar
each time. When the jar is full if there is not sufficient vine-
gar to cover well, prepare more, adding salt and alum as at
first. Cover and set in a cool place ten or twelve days, then
turn the vinegar off, heat scalding hot, remove the scum, and
turn over the pickles while hot, when a white scum rises repeat
the scalding, three times is usually sufficient. At the last
scalding add a few green peppers or one ounce white mustard
seed, lay a clean cloth on the pickles with a weight to keep
them under the vinegar, tie paper over the top. These pickles
are very nice and will keep a year or more if desired.
MRS. E. A. CALKINS.
PICKLED CUCUMBERS.
Make a weak brine (a handful of salt to a gallon and one-
half of water) when scalding hot turn over the cucumbers and
cover, repeat the process three mornings in succession, taking
care to skim thoroughly. On the fourth morning have ready a
porcelain kettle of vinegar to which has been added a piece of
alum the size of a walnut, when scalding hot put in as many
cucumbers as can be covered by the vinegar. Do not let them
boil but skim out as soon as scalded through, and replace with
others, adding a small piece of alum. When this process is
through, throw out the vinegar and replace with good cider
vinegar, add spices, mustard seed and red peppers.
MRS. A. BELL.
CHOPPED TOMATO PICKLE.
Slice one peck of green tomatoes and put them into a weak
brine for twelve hours, then drain and chop fine, take six large
onions, one large head of cabbage and two red peppers, chop
fine, then scald the whole in vinegar and water, drain that off
and add cinnamon, cloves, white mustard seed and sugar to
taste, fresh vinegar enough to cover. MRS. frank fonda.


Tested Recipes. 105
MIXED PICKLES.
One quart each of cucumbers, cauliflower, tomatoes and
onions, cut in pieces one inch large. Pour boiling water on all
except the onions, let it stand over night, next morning drain
and put in jar with onions. Make a liquor* of two quarts of
vinegar let come to a boil, add one tablespoon sweet oil, one of
turmeric, one-half cup of mustard wet with vinegar, pour this
over the jar of pickles, let stand one week. Then pour off the
liquor and heat, adding one-fourth cup corn starch, one-half cup
sugar, all kinds of spices tied in a bag, boil all together and
pour over the pickles. MRS. z. burd.
BIPE TOMATO PICKLES.
One peck ripe tomatoes, scald and peel them, lay in an
earthen vessel, sprinkle well with salt, let stand over night,
drain well through a colander. Have ready equal parts of
nicely chopped onions and horseradish, one coffee cupful, place
carefully in a jar a layer of tomatoes and sprinkle on a layer
of onions and horseradish, continue with alternate layers until
all are in. Take two quarts of good cider vinegar, one pound
. brown sugar, spices tied in a bag, heat all together and turn
over the tomatoes, cover closely and stand in a cool place.
MRS. Z. BURD.
PICCALILLI.
One peck of green tomatoes chopped fine, three cabbages,
six green peppers, one pint of grated horseradish, one table-
spoon of ground cloves, one pint of molasses; allow the toma-
toes to stand over night in salt and water. Boil the cabbage
twenty minutes in vinegar, then the tomatoes twenty minutes
in the same vinegar, when cool mix all the ingredients together
and cover them with fresh vinegar; a little celery seed may be
added if liked. This may be kept in stone jars but glass fruit
cans will preserve it better. MRS. J. d. frost.
CHILLI SA UCE.
One peck ripe tomatoes, three green peppers, two onions
chopped fine, three cups of vinegar, two tablespoons of sugar,
two of salt, two of ground cloves; cook two hours and strain
through a seive and boil down. mrs. w. a. tolciiard.


108 The Jubilee Cook Book of
COCOANUT CREAMS.
Take some French cream and while quite soft add fresh
grated cocoanut and sufficient sugar to mould into balls and roll
in the fresh grated cocoanut.
NEAPOLITAN CREAM.
Make the French cream and divide it into three parts, leav
ing one part white, color one part pink with a few drops of
cochineal syrup, and the third part make brown with grated
chocolate.
Make a cake about half an inch thick of the white cream
which may be done with a rolling pin on a marble slab, take
the pink arid brown in the same manner, pressing all together,
and cut into slices or squares as you prefer.
ALMOND CREAMS.
Make an oblong roll of French cream and press into the
side of it an almond meat, or blanch and chop the almonds and
mix them thoroughly with the cream.
MOLASSES TAFFY.
One cup of molasses, one cup of sugar and a piece of but-
ter the size of an egg. Boil hard and test in cold water. When
brittle pour in thin cakes on buttered tins, and as it cools mark
in squares with the back of a knife.
PEANUT CANDY.
Two cups of molasses, one cup of brown sugar, one table-
spoon of butter, and one of vinegar. Crack and rub the skins
from the peanuts then put into buttered pans and when the
candy is done pour it over the nuts. Cut into blocks while
warm.
MOLASSES CANDY.
Two cups of molasses, one cup of sugar, a piece of butter
the size of a small egg. Boil twenty or thirty minutes. When
boiled thick drop a few drops in a cup of cold water and if the
drops retain their shape it is done. Have platters well buttered
and just before the candy is done, stir in one-half teaspoonful
of soda. If flavoring is desired, drop it on the top as it begins
to cool. Pull till as white as desired, and cut with shears.


Tested Recipes. 109
CREAM CANDY.
Two pounds of granulated sugar, two-thirds of a cup of
ivater, butter the size of a hickory nut, two tablespoonfuls of
inegar, one teaspoonful of cream tartar. Boil till crisp when
ropped into water (do not stir).
After pouring upon the platters to cool, pour two teaspoon-
.ils of vanilla over the top. Pull it as soon as it is cool enough
o handle.
B UTTER SCOTCH.
One cup of brown sugar, one-half cup of water, one tea-
poonful of vinegar, a piece of butter the size of a walnut. Boil
bout twenty minutes.
CHOCOLATE CARAMELS.
One cup of grated chocolate, one cup of brown sugar, one
up of milk, a piece of butter the size of an egg. Boil all the
.lgredients but the chocolate, and when nearly done add that.
.'est it by dropping into cold water. Pour into buttered pans.
.Vhen cool mark into blocks with the back of a knife.
s. e. bailey.


112 The Jubilee Cook Book.
In twenty-i'our hours every ant will have left the premises. The
same dish of tartar emetic answers as well the second year as
the first; as the water dries add more. MRS. a. bell.
To rid your shelves of red ants sprinkle powdered borax
around the edges.
Use naptha or gasoline about moth infested articles.' It in-
jures nothing and kills the destroyers.
CON VENIENT ME A S UBES.
Wheat Hour, one pound is one quart.
Butter, when soft, one pound is one quart.
Granulated sugar, one pound and one ounce is one quart.
Brown sugar, one pound and two ounces is one quart.
Ten average sized eggs are one pound.
Four large tablespoonfuls make one-half a gill.
Sixteen large tablespoonfuls make one-half a pint.
A common sized tumbler holds one half a pint.
Twenty-five drops are equal to one teaspoonful.
In calculating for company allow one quart of oysters to
every three persons for soup. One gallon of ice cream to every
twenty persons. Five chickens or a ten pound turkey boiled
and minced and fifteen heads of celery for chicken salad for
fifty persons. For twenty guests, four dozen biscuits.


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-DEALER IN-
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26


l. a-rR/cmsriEiR,,

NO. 8 SOUTH MAIN STREET,
JLILSTZLST ABBOB, MICH.,
REPAIRING DONE NEATLY AND PROMPTLY.
#*J, C. & W. W, WATTSj#

LEI
HAVE A LARGE AND SELECT STOCK OF
Watches, Jewelry, Solid Silver and Plated Ware, Opera Glasses!
OPTICAL GOODS, GOLD HEADED UMBRELLAS,
AND MANY NOVELTIES SUITABLE
FOR HOLIDAY, WEDDING AND BIRTHDAY PRESENTS,
NO 10 SOUTH MAIN STREET.
AgGncy far the DBtrnit Evening News.
RESTAURANT and BAKERY
ALL KINDS OF—.—
Q&nmT9 Qm&UB, tosaggq,
ICE CREAM, SODA WATER AND OYSTERS IN SEASON.
NO. 13 ANN STREET, ■ ANN ARROR.
28


D. CHAMEH,
Money Loaned.
DO YOU WANT A TRUNK?
SHAS. SPOOR HAS THEM
DO YOU WANT A VALISE? SEE SPOOR'S STOCK.
ARE YOU IN NEED OF A FUR OR PLUSH ROBE? SPOOR'S STOCK IS COMPLETE.
HOW ABOUT THAT HARNESS? SPOOR WANTS TO KNOW.
43 S. MAIN ST., ... ANN ARBOR.
34


Tr^e Best! Liveliest!
Most Newsy Paper
-IN-
MN iLHBDR
-IS-
The Courier!
AT $1.00 PER YEAR.
JUNIUS E. BEAL, - Editor.
AT THAT OFFICE YOU CAN GET
ULL KINDS DF PRINTING I
On Cards,
Ii\Yitatior(s, Bills,
Posters, Etc.
BOOK-BINDIEG A SPECIALTY
Tl-tis Book Is a Sample of Work Done at tl COURIER
OFFICE.
35









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