NEW YORK PUBLIC LIBRARY
3 3433 04476 1652
D 12-2726
South Church (St. Johnsbury, Vt
Cookery craft, as practiced in 1894 byt


6
NEW YOSI
THE
& TILDES
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OR LENOX &
FOUNDATIONS


03038
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COOKERY
CRAFT
AS PRACTICED IN 1894 BY THE WOMEN OF THE
SOUTH CHURCH, ST. JOHNSBURY, VT.
EDITED BY
MRS. C. H. MERRILL. x
000
« [T is the concretion of a good deal of thought, emotion, and toil
of brain and hand,” said Kenyon..... “I kindled a great
fire within my mind, and threw in the material-as Aaron threw
the gold into the furnace - and in the midmost heat up rose this,
as you see it."
- MARBLE FAUN.
Ooo
PRESS OF
0. M. Stone & Company,
ST. JOHNSBURY, VT.
1894.


THE NEW YORK
PUBLIC LIBRARY
513269B
ASTOR, LENOX AND
TILDEN FOUNDATIONS
R 1949 L
SH PUBLICLY
NEW YORK
ASTOR FOU
FOLHOX & TILL
TUUNDATIONS


"Not that a new book is wanted,' said The
Disagreeable Man; "there are too many as it is,
and not people enough to dust them.'”
- SHIPS THAT PASS IN THE Night.
“ Some things being always in use get no dust
nor spider webs,” observed The Agreeable Woman.
- Houses THAT Have Good THINGS.
“In ever new elaboration and addition this
is the combined work of all thinkers – how changed
from shape to shape by each thinker's contribution,
till it got to full final shape, no man will now
ever know."
- CARLYLE.





more particularly of the times when we have enlarged our
borders and spread our feast under the friendly roof of the
old South Church and given a true and hearty welcome to the
friends who gathered around our hearthstone.
We have endeavored, in our recipes, to give something that
shall be of interest to each one who shall turn to these pages,
hoping for a little new light on an old subject. An exchange
of ideas will surely please our elder housekeepers and if, to
them, some minute directions may seem needless, perhaps they
will kindly think of our younger cooks who may come to our
pages for real instruction; and also look back to the time
when they themselves would have been but little benefitted by
the old-time problematic recipe:
“Sage and bread, mix just enough
Salt and pepper quantum suff.”
And if any perplexed housekeeper shall gain from Cookery
Craft any new inspiration or fresh courage that shall assist her
in providing a tempting menu for those whom she delights to
serve, the aim of this little book will have been realized, as to
share our good things with our friends, and lend a helping hand
to each other has ever been the motto of the
LADIES OF THE SOUTH CHURCH.


CONTENTS.
Page.
PREFACE,
BREAD, BREAKFAST AND TEA CAKES,
SANDWICHES, - - - -
DOUGHNUTS AND FRIED CAKES,
Eggs, - - - -
SALADS, - - - -
Soups, . . .
FISH AND OYSTERS,
MEATS, - - -
Poultry AND GAME,
ENTREES, - -
VEGETABLES, - -
PIES AND PASTRY, - -
PUDDINGS AND SAUCES, - - -
CREAMS, SHERBETS, FANCY DISHES,
COOKIES AND SMALL CAKES, - -
-
CAKE, - - - - -
IcingS AND CONFECTIONERY, -
-
DRINKS, HOT AND COLD, -
-
JELLIES, - - - -
PRESERVING AND CANNING,
PICKLES, SWEET AND SOUR, -
- -
FOR THE SICK,
- -
TIMELY SUGGESTIONS, .
-
COOKERY CRAFT, MISCELLANEOUSLY CONSIDERED, -
93
106
- 112
120
- 137
147
- 151
156
- 163
170
- 177
187


Tue Woman's Home Missionary Society of the
South Church, issuing “COOKERY CRAFT," wish
specially to thank Miss MARTHA E. Ross for
her illustrations, Professor S. H. BRACKETT for
his picture of the Church, and Mrs. C. E. PUT-
NEY and Dr. EDWARD T. FAIRBANKS for their
careful and efficient selections of quotations,


BREAD, BREAKFAST AND TEA CAKES.
MRS. HENRY G. ELY.

HOP YEAST.
“My nature is subdued to what it works in."
-Shakespeare (Sonnet.)
3 potatoes.
1 tablespoonful salt.
8 or 10 hops.
23 cup sugar.
1 quart boiling water.
Put hops and salt into a bowl and pour over them the boil-
ing water. Peel and grate the potatoes, strain the liquid over
them and add sugar. Set on the stove a few minutes to thicken.
When milk warm stir in 1 coffee cup of good yeast, cover
and put in a warm place to rise. Mrs. A BIJAH Smith.
HOP YEAST No. 2.
4 medium sized potatoes. 1/2 cup sugar.
1/2 cup flour.
1 quart water.
1 tablespoonful salt.
1 cup home-made yeast or 1/2
1 tablespoonful hops.
yeast cake in 1 cup water.
Peel the potatoes and let them stand in cold water one hour.
Boil, then drain and mash them fine and sift in the salt, sugar


COOKERY CRAFT.
in."
and flour. Mix all together thoroughly. Put the hops into a
saucepan with a quart of cold water, set on stove and bring to
a boil and strain the liquid while boiling hot upon the potatoes,
mixing well until smooth. Leave it to cool and then add yeast.
Cover closely and let rise until next day.
WHITE BREAD No. 1.
“Truth crushed to earth shall rise again."'- Bryant.
“But a batch o'bread that hain't riz once, ain't goin'
to rise ag'in
An' it's just money throw'd away to put the emptins
-James Russell Lowell.
1 quart milk.
2 tablespoonfuls sugar.
1/4 cup lard.
1 teaspoonful salt.
1/4 cup butter.
42 cake yeast dissolved in a lit-
tle water.
Mix all this together, sift in one quart of Pillsbury's flour,
stir well and let stand over night. In the morning add 12 tea-
spoonful soda dissolved in a little hot water and flour enough
to make a thick batter. Let it rise again and then chop it,
the longer the better. Knead well with as little flour as pos-
sible; make into loaves. Let it rise a little and bake in a slow
oven.
Mrs. A. H. McLEOD.
WHITE BREAD No. 2.
1 quart new milk.
1 teaspoonful salt.
2 cakes compressed yeast. 1 tablespoonful sugar.
Scald the milk in the morning and let it stand until
lukewarm. Dissolve the yeast in 1/4 cup warm water and
stir into the milk, sugar and salt. Add the flour (Washburn's
Gold Medal) gradually, beating well all the time. When you
have beaten in sufficient flour, take it upon the bread board
and knead until it is smooth and elastic. Return to the bowl,
cover and place it in the cool oven to rise. When it has
doubled its size, take it upon the board again, shape it into
loaves, return to the cool oven to rise again. When sufficiently


BREAD.
raised, bake in as hot an oven as you can without burning,
from one-half to three-quarters of an hour according to size of
loaf.
Mrs. Geo. M. Howe.
Married, at Black Lake, L. I., February 7, 1828,
James Anderson to Miss Ann Bread.
" He'll be contented with Ann Bread,
And won't have any but-her.”
WHITE BREAD No. 3.
1 quart milk.
1 scant teaspoonful salt.
34 cake compressed yeast 1 tablespoonful sugar.
44. fup butter and lard mixed.
Warm the milk in cold weather, add the melted shorten-
ing. Dissolve yeast in a little warm water and add with salt
and sugar. Use good bread flour and stir in gradually all
that can be mixed in with spoon, the stiffer the dough the
better. Let stand in warm place over night. In the morning
stir down and let rise again. When very light take out
enough for a loaf upon board, knead and chop with chopping
knife perhaps ten minutes, using as little flour as possible,
cut in halves and mold each little loaf a minute or two longer.
Place these two loaves in one tin with a little melted butter
rubbed between, proceed in the same way with remainder of
dough. This quantity should make three small loaves.
When well risen bake one hour in an oven quite hot at first.
A suggestion coming from a number of sources has been
acted upon and found to be valuable, viz., the use of the knife,
entirely, instead of spoon, in stirring or cutting in the flour at
night and cutting down in morning, also cutting and chop-
ping the dough on the board, using the hands only to place
the dough in tins. This insures fine-grained and moist bread.
ROYAL BAKING POWDER BREAD.
1 quart flour.
A pinch of salt.
3 teaspoonfuls baking powder. New milk.


COOKERY CRAFT.
Sift the baking powder into the flour, add salt and enough
milk to mould lightly. Bake in hot oven. Very nice made in
the same way with Franklin flour with the addition of two
tablespoonfuls sugar.
Mrs. Wm. Matthews.
GRAHAM BREAD.
2 cups graham flour. 1/3 cup cream.
2 cups sour milk.
1 teaspoonful salt.
23 cup dark molasses. Scant teaspoonful soda.
Makes a brick loaf tin 9 in. by 4 by 3. Oven should be
hot at first, kept moderate so that the bread can bake slowly
for at least an hour. Mrs. REBECCA P. FAIRBANKS.
.
RAISED GRAHAM BREAD.
1 pint new milk.
12 cup molasses.
1 pint flour (scant).
1 tablespoonful sugar.
1 pint graham (sifted). 1 tablespoonful melted butter.
12 cake yeast, dissolved in 12 teaspoonful salt.
1 cup warm milk.
42 teaspoonful soda.
Stir together at night the milk, flour, graham and yeast.
Let stand in warm place to rise. In the morning add the mo-
lasses, sugar, butter, salt, and soda dissolved in a little hot
water. Add enough more sifted graham meal to make a thick
batter. Pour into one large or two small tins and bake one
hour.
CAROLINE D. ELY.
Delicious bread can be made from this rule by adding in
the morning equal parts of rye and graham, stirring a little
stiffer than when using the graham alone.
BROWN BREAD.
1 cup sour milk.
1 teaspoonful soda in
1 cup molasses.
1/2 cup boiling water.
1 tablespoonful melted lard. Equal parts of rye and Indian
A pinch of salt.
meal.
Make a little thicker than griddle cakes. Steam four
hours. Set in moderate oven ten minutes.
Mrs. W. D. Flint.


COOKERY CRAFT.
oven, brush over with water, and when taken out of oven, with
sweetened milk.
Mrs. L. C. HARLOW.
The great struggle of life is first for bread; then
butter on the bread; and last sugar on the butter.
-Good Housekeeping:
FRENCH ROLLS.
1 pint milk.
1 small cup yeast or 1/2 yeast cake.
Flour to make a stiff batter. Let rise over night. In the
morning add 1 egg, 1 tablespoonful butter and flour to make
it stiff enough to knead. Let it rise, then knead again to
make it fine and white. Roll out, cut with round cutter, brush
with milk and fold over; put them in a pan and cover very
close. Set in a warm place until they are very light; bake
quickly and you will have delicious rolls.
S. A. MATHER.
PARKER HOUSE ROLLS.
2 quarts flour.
2 tablespoonfuls lard.
1 pint milk.
2 tablespoonfuls sugar.
1/2 cup yeast.
Rub the lard into the flour, then put in all the other ingred-
ients and do not stir. Let stand until morning; mix and
knead, then stand until noon, mix and knead again and cut
into shape and stand in tins until tea time. Bake in a hot
oven.
Mrs. REBECCA P. FAIRBANKS.
RAISED WHITE ROLLS.
1 pint new milk.
1 teaspoonful sugar.
1/2 cake compressed yeast. 1/2 cup butter and lard mixed.
1/2 teaspoonful salt.
When wanted for tea, start in the morning, dissolving
yeast in a little warm water, melting butter and lard and add-
ing, with sugar and salt, to the milk, which should be warmed
in cold weather. Stir in as much flour as can be well mixed in
with spoon and set in a warm place to rise. When light, take
out upon board and mold and chop with chopping knife at


BREAKFAST AND TEA CAKES.
15
least ten minutes, then replace in bowl to rise again. When
light, repeat this process of molding and chopping; cut off
pieces of the dough the size of a large egg and mold under the
hand into a long narrow roll and lay in dripping pan. Have
a dish of melted butter and lard, equal parts, into which dip
each roll on the side next to its neighbor. Use care to fill the
pan just full. Brush over the top with melted butter. Let
rise until very light and bake in hot oven. These rolls are
equally good when taken from bread dough in the morning
(made according to rule No. 3), adding 14 cup of butter and
lard mixed. Warm the shortening a little and chop and mold
it into dough.
Mrs. Henry G. Ely.
CREAM TARTAR BISCUIT.
1 quart flour.
12 cup butter, or butter and
4 heaping teaspoonfuls Royal lard.
baking powder.
A scant teaspoonful salt.
1 teaspoonful sugar. 1 scant pint of sweet milk.
Sift baking powder through flour, rub in the shortening
with sugar and salt. Mix with the milk as soft as can be
handled, roll out and cut with biscuit cutter, lay close
together in dripping pan and bake in a very hot oven about
twenty minutes.
EGG BISCUIT.
Make the dough as for cream tartar biscuit only richer,
and the last thing add the whites of 2 or 3 eggs beaten stiff.
Light as feathers.
S. A. MATHER.
MUFFINS No. 1.
2 tablespoonfuls butter. 2 cups flour.
2 tablespoonfuls sugar. 2 teaspoonfuls baking powder
1 cup milk.
or 1 of soda and 2 of cream
1 egg.
of tartar.
Beat butter and sugar together, add the beaten egg and
beat again, then milk, then flour. Put in baking powder the


COOKERY CRAFT.
last thing and give a good beating. Bake in muffin rings or
gem pans, in a quick oven, about twenty minutes.
Mrs. CHARLES H. MERRILL.
MUFFINS No. 2.
1 quart flour.
1/4 cup yeast or 14 yeast cake in
1/4 cup butter.
1/4 cup water.
1/4 cup sugar.
1 pint sweet milk.
1 egg
A pinch of salt.
Beat butter and sugar to a cream, add egg well beaten.
To the quart of flour add the salt and yeast, then the sugar,
butter, and egg with milk. Let it rise over night. In the
morning stir down, fill the muffin tins half full, let rise untillight
and bake in rather quick oven. If wanted for tea set to rise in
the morning.
Mrs. Grace Knight ROBERTSON.
MUFFINS No. 3.
2 eggs.
2 cups flour.
4 tablespoonfuls sugar. 2 even teaspoonfuls baking
1 cupsweet milk.
powder.
Mrs. J. H. Hastings.
RAISED RICE MUFFINS.
3 pints of flour.
2 eggs.
1 pint warm milk.
1 even cupful of boiled rice.
2 large tablespoonfuls butter. 23 cup yeast or 1/2 yeast cake
1 tablespoonful white sugar. dissolved in 23 of a cup of milk.
Cream the butter and sugar, stir in the well-beaten eggs,
add 1 pint of flour, then the milk and the remainder of flour.
Add the rice and yeast mixed well together. Leave to rise
over night. In the morning put into well buttered muffin
tins, let them rise an hour in a warm place. Bake in quick
oven half an hour. From New ENGLAND Cook BOOK.
SCONES.
One quart prepared flour, with butter size of egg well


BREAKFAST AND TEA CAKES.
17
worked in; 1 beaten egg in milk enough to make firm dough ;
salt and sugar to suit. Divide in two parts, each rolled out to
size of tin; cut across to make four quarters, bake .in quick
oven.
BROWN SCONES.
White and graham flour, 1 pint each, 2 heaping teaspoon-
fuls baking powder. Other parts as above.
MRS. EMMA C. FAIRBANKS.
COLUMBIAN COFFEE COILS.
3 cups sweet milk.
12 cup butter, melted.
1 cup yeast.
1 saltspoonful salt.
1 cup sugar.
Stir up at night and set in warm place. In the morning
stir and let rise again. Knead well, roll into long, narrow
rolls, butter on inside of roll and coil up. Put into round tin,
let it rise. When ready for the oven, brush over with sweet
milk and sift frosting sugar over all.
CORNELIA T. FAIRBANKS.
GRAHAM GEMS No. 1.
1 cup sweet milk.
1 cup graham meal.
1 egg.
2 teaspoonfuls cream tartar.
2 tablespoonfuls sugar. 1 teaspoonful soda.
1 tablespoonful butter. A little salt.
1 cup flour.
Mrs. Harvlin Paddock.
GRAHAM GEMS No. 2.
1/2 cup sweet cream.
1/2 teaspoonful salt.
1 cup sweet milk.
1/2 teaspoonful soda.
1/2 cup sugar.
1/2 teaspoonful cream tartar.
Mix the soda and cream tartar with graham enough to
make a thin batter; have gein pans hot and bake in a quick
oven,
Mrs. A. H. McLEOD.


COOKERY CRAFT.
GRAHAM GEMS No. 3.
194 cups graham flour. 1 tablespoonful brown sugar.
11/2 cups wheat flour.
1 even teaspoonful salt.
1 even teaspoonful soda. 2 cups sour milk.
1 scant teaspoonful cream tartar.
Sift graham, having full measure, with the sugar and salt.
Sift wheat flour with cream tartar, then mix together and stir
in sour milk. Stir well together. Have gem pans on top of
stove hot and very well buttered; fill full and bake in hot oven.
A teaspoonful or more sour cream or butter, taking the place
of some of the milk, is considered by some an improvement.
PEELED WHEAT FLOUR.
Text-The finest of the wheat.
Revised version-Peeled Wheat flour.
Exposition-Delicate, nutritious.
Argument-To live well is the duty of man.
Application-Fit the text to every day life.
Inference- Extraordinary satisfaction.
Remark-. This is not an advertisement.
Conclusion-Great is good living.-[E. T. F.
PEELED WHEAT GEMS No. 1.
1 pint peeled wheat flour. 1 cup sweet milk.
2 teaspoonfuls baking powder. 1/2 cup sweet cream.
Have gem pans hot and well buttered and bake in quick
oven.
JOSEPHINE.
PEELED WHEAT GEMS No. 2.
1 large cup sour milk. 1 tablespoonful molasses.
1 egg
1 tablespoonful sugar.
2 scant cups flour.
1 tablespoonful butter.
Beat the egg very light. Add sugar, molasses and butter
and beat again. Dissolve soda in a little warm water and add
with the flour. Have gem pans hot and fill nearly full and
bake in hot oven.
Arlington wheat gems made by same rule, stirring a
a trifle stiffer with Arlington wheat meal; very nice.


20
COOKERY CRAFT.
CORN CAKE No. 3.
1/2 cup brown sugar.
1 cup four.
2 tablespoonfuls butter. 1 teaspoonful soda.
2 cups milk.
2 cups cream of tartar.
2 cups corn meal.
2 eggs.
A pinch of salt.
MAUDE E. McLEOD.
BREAKFAST CAKE.
2 cups flour.
1 dessertspoonful butter.
1 cup sugar.
1 teaspoonful cream of tartar.
1 cup milk.
1/2 teaspoonful soda.
1/2 cup Indian meal.
Scant teaspoonful salt.
1 egg
May be haked in shallow tins or gem pans.
MABEL F. FAIRBANKS.
SPIDER CAKE.
123 cup granulated corn meal. 1 cup sour milk.
1/3 cup wheat flour.
1 teaspoonful salt.
2 eggs well beaten.
. 1 teaspoonful soda (scant).
2 cups sweet milk.
1 tablespoonful butter.
Mix together the meal, flour, salt, soda and butter.
Add the eggs, then 1 cup of sweet milk, and the sour milk.
Butter a spider with a piece of butter the size of an egg. Pour
in the mixture and add, without stirring, the second cup of
sweet milk and bake.
LUELLA MERRILL.
CORNMEAL GEMS,
1 tablespoonful white sugar. 11/2 cups Indian meal.
1 tablespoonful butter. 11/2 cups flour.
2 eggs.
42 teaspoonful salt.
3 teaspoonfuls of baking 2 cups milk.
powder.
Cream butter and sugar together, then add eggs thoroughly
beaten, sift in the flour with baking powder, stir in part of


BREAKFAST AND TEA CAKES.
21
the milk, then sift in the meal and salt and add the remainder
of the milk, stirring all well together. Have the gem pan well
buttered and very hot on top of stove. Fill nearly full and
bake in hot oven.
PAN DOODLES.
Make a dough as for bread, letting it stand over night.
In the morning take pieces the size of walnuts and fry in boil-
ing lard until light brown. Serve in a hot dish and eat with
butter and syrup.
F. M. SIMPSON.
POP-OVERS.
2 eggs.
1 teaspoonful butter.
2 cups flour.
· A pinch of salt.
2 cups milk.
Beat well and bake in moderate oven three-fourths of an
hour.
WAFFLES.
1 pint milk.
1/2 teaspoonful soda.
2 eggs.
2 tablespoonfuls butter.
1 teaspoonful cream tartar.
Flour enough to make a little thicker than griddle cakes.
Heat waffle iron and cook quickly.
Mrs. Geo. W. Kyburg.
BUCKWHEAT GRIDDLE CAKES.
1 pint buckwheat.
42 teaspoonful salt.
12 tablespoonful brown sugar. 13 cake yeast in 14 cup water.
1 pint warm water.
Stir well, cover closely and let rise over night. Fry in the
morning, having the griddle hot and well greased with butter.
WHEAT GRIDDLE CAKES No. 1.
1 pint sweet milk.
2 tablespoonfuls thick cream.
1 egg
Pinch of salt.
1 teaspoonful cream tartar.
1/2 teaspoonful soda.


COOKERY CRAFT.
Mix soda and cream tartar with four enough to make a
thin batter. Have the griddle hot and fry quickly with
butter.
Mrs. A. H. McLEOD.
WHEAT GRIDDLE CAKES No. 2.
1/4 cups flour.
12 teaspoonful salt.
1/2 teaspoonful soda.
1 teaspoonfulcream of tartar.
1 egg.
11/2 cups milk.
1 teaspoonful melted butter.
WHEAT GRIDDLE CAKES No, 3.
112 cups sour milk.
1 egg
1/4 cups flour.
34 teaspoonful soda.
1/2 teaspoonful salt.
42 teaspoonful cream tartar
(scant).
A great variety of griddle cakes can be made with these
batters by using corn, graham, or other meals,
WHEAT GRIDDLE CAKES No. 4.
1 pint sour milk.
1 teaspoonful soda.
1 pint flour.
12 teaspoonful salt.
2 eggs.
Mix flour and sour milk together at night. In the morn-
ing add the eggs well beaten, with the salt and soda dissolved
in a little hot water.
S. E. R.
A suggestion comes that the addition of the white of an
egg, beaten stiff, to any griddle cake batter, just before frying
is a great improvement. The batter should be a trifle richer
than when made without the egg.
STRAWBERRY SHORT CAKE.
1 pint flour.
1/2 cup butter.
2 heaping teaspoonfuls of A little salt.
baking powder.
1 teaspoonful sugar.
Sift baking powder through flour, rub in the butter, stir in


SANDWICHES.
Miss ISABEL PADDOCK.
HAMEDRESSING FOR SANDWICHES.
For a pint of vinegar take yolks of 6 eggs thoroughly
beaten, 1 dessertspoonful mustard (or 2, if one likes it
strong,) and a little pepper. Stir all together and set over fire.
Boil till it thickens. The ham should be chopped very fine,
leaving in, if you choose, a little of the fat, as no oil or butter
is used in the dressing. Let it be cold before using.
Mrs. French.
SARDINE SANDWICHES.
One box sardines drained and boned. Rub to a paste.
Yolks of 3 hard boiled eggs, mashed smooth and seasoned
with 14 teaspoonful salt, a bit of pepper, and 2 teaspoonfuls
lemon juice. Add sardines and mix thoroughly. Spread on thin
slices of bread and cut in inch-wide strips.


SANDIVICHES.
SALAD SANDWICHES.
Chop lobster or chicken very fine and mix with mayon-
naise dressing. Place a portion between two fresh lettuce
leaves, and again between two slices of bread.
LETTUCE SANDWICHES.
Spread slices of soft bread with butter. Cut each in two
and between the halves put crisp leaves of lettuce, allowing the
leaves to show beyond the edges of the bread. These must be
served immediately while lettuce is crisp. Many like a little
dressing on the lettuce, either of sugar and vinegar or a regular
salad dressing
L. B. M.
“With two seeming bodies but one heart.”
–Midsummer Night's Dream.
FILLING FOR SANDWICHES.
Chop cold boiled chicken very fine, (ham or tongue may
be used instead,) and to every 4 teacupfuls add 1 teaspoonful salt
and 1/2 teaspoonful pepper. Mash yolks of 5 hard boiled
eggs, add 2 tablespoonfuls melted butter, beating well, and grad-
ually beat in 1/2 cup cream or milk. When smooth, stir in the
chopped meat.
ROLL SANDWICHES.
Finger rolls split open lengthwise, hollowed out, and filled
with the preceding mixture, may be placed together and tied
with narrow ribbon.
CHEESE SANDWICHES.
White or brown bread cut very thin and buttered, or
toasted crackers, may be sprinkled with grated cheese before
placing together.
FRUIT SANDWICHES.
Strawberries cut in thin slices and sprinkled with powdered
sugar are placed between thin slices of bread and butter, or
fruit jam may be used. Salted crackers spread with orange
marmalade are also delicious.


26
COOKERY CRAFT.
EGG SANDWICHES.
Already given under eggs.
Finely minced meat should be used as a filling for sand-
wiches, rather than that cut in clumsy slices. The bread
should be buttered on the loaf somewhat scantily, and then
sliced with a sharp knife, the crusts being trimmed off. For
picnics, wrap separately in paraffine paper. For teas, cut in
triangles, fancy shapes, or finger lengths, and serve on a
napkin. Very soft, spongy bread may be cut thin, rolled, and
tied with ribbon.
SUGGESTIONS.
See “ Original Letters of Edward Montague, First Lord Sand.
wich, wherein diverse matters between the crowns of England and
Spain from 1603 to 1678 are set in a clear light." Also, Original
Layers of Ham set in divers position between Territorial Limits by
John Montague, Fourth Earl of Sandwich, about 1746.


DOUGHNUTS AND FRIED CAKES,
(i. e., Rings and Things.)
MRS. H. C. BOND.
LAA
RAISED DOUGHNUTS No. 1.
“Here already there lurk suggestions of a waiting
for something to turn up.”—Lit. Digest.
1 pint milk.
1 cup sugar.
1 tablespoonful of melted but- 1 whole yeast cake.
ter.
Flour.
A little salt.
Scald the milk, then cool until it is lukewarm and sponge
with flour enough for a thick batter. Mold once in the morning,
then let rise again. When raised, turn out on the board and
pat down, cut in squares and fry. Mrs. FRANK PAINE.
RAISED DOUGHNUTS No. 2.
1 quart flour.
1/4 of a yeast cake.
2 tablespoonfuls sugar. Salt.
2 tablespoonfuls lard. Sweet milk enough to knead.
Put all together and mold. Let rise over night. In the


COOKERY CRAFT.
morning mold again and let rise till very light; then very care-
fully turn out on the molding board and roll out about one inch
thick and twist. I think them nicer to let stand about fifteen
minutes before putting into fry. Have the laru very hot and
never turn them over but once and not then till they are nearly
done.
Mrs. E. N. STEVENS.
RAISED DOUGHNUTS No. 3.
To 1 quart of sponge add 2 well-beaten eggs, 1/2 cup
of sugar and 1 generous teaspoonful of butter. Chop all
thoroughly together and work until light and smooth, adding
as little flour as possible. Cut into cakes the size of a walnut
and place them some distance apart on a baking sheet so they
will not touch in rising. Cover well with a soft cloth and let
them rise till very light. When ready slip a knife under them,
lift very carefully into the boiling fat and fry quickly. Drain
them in a wire basket or on a cloth. This rule makes about
three dozen cakes.
MRS. ALBERT PADDOCK.
PLAIN DOUGHNUTS.
1 egg
4 tablespoonfuls sugar.
2 cups thick sour milk. 4 tablespoonfuls cottolene.
1 teaspoonful soda.
Flour enough to mold lightly
1 teaspoonful salt.
and roll out.
Do not melt the cottolene, but cream the sugar and cotto-
lene together, beat in the egg, add the milk with the soda dis-
solved in it, then the flour. Let rise ten minutes before frying.
Mrs. W. A. GRAHAM.
DOUGHNUTS No. 1.
2 eggs.
1 cup sugar.
12 teaspoonful salt.
42 cup thick sour cream.
23 teaspoonful soda.
12 cup sour milk.
Flour to roll.
M.
“Who knows to what unnamable subtleties of law
all these — owe their shape.”—The Hero as Divinity.


30
COOKERY CRAFT.
-
------
Flour.
Mix hard, roll thin and fry in hot lard. Very good.
Mrs. N. M.
CRULLERS NO. 3.
1 tablespoonful butter. 1 heaped tablespoonful sugar.
1 egg
A little nutmeg and salt.
A pinch of soda in 1 teaspoon- Flour.
ful water.
Roll thin, cut into fancy shapes with a cruller cutter, fry
quickly.
Miss Hawes.
OLD FASHIONED FRIED TURNOVERS,
1 pint sour milk.
1 tablespoonful cream.
1 teaspoonful soda.
1 egg
Pinch of salt.
Roll out as soft as possible, cut out the dough about
the size of a saucer, fill with apple, pinch the edges firmly
not to let the apple out. Fry in hot lard.
Mrs. Proctor.
FRIED PIES.
Make a dough same as for doughnuts, only not quite as
short, roll thin and cut around the size of a small pie plate.
Have the lard quite hot and fry quickly, turning often to keep
the shape. Put each crust on a separate plate that any sur-
plus fat may drain off. Mash and sweeten cider apple sauce,
and spice with nutmeg and cinnamon, and spread between and
upon these crusts.
Mrs. A. D. NELSON.
These pies do not require “ The Great Pie Belt”
to hold them together.


COOKERY CRAFT.
This is sufficient for two cakes. Fry them in suet drippings
and when nearly done turn them, each one together in the
shape of a half moon.
Mrs. Willis D. Flint.
“This fellow does not stand upon points.”—Mid-
summer Night's Dream.
NETTIE'S OMELET.
3 eggs beaten separately. 3 tablespoonfuls inilk.
Salt and pepper to taste.
Beat the yolks, add milk, salt and pepper, lastly the whites
beaten to a stiff froth. Have the frying pan as hot as possible
without scorching, put in a good sized tablespoonful of butter,
then pour in the omelet, to which should be added a pinch of
soda. As soon as the whites seem firm, cut through the middle
and fold over. Shake the pan to free the omelet, slide upon a
hot platter and serve at once.
L. B. MERRILL.
STEAMED EGGS.
Place cups, each containing 1 teaspoonful of butter, a lit-
tle salt and pepper, in a steamer. When the butter is melted
break an egg into each cup, steam three minutes.
MRS. CRAWFORD RANNEY.
BAKED EGGS No. 1.
Butter a shallow baking dish, cover bottom and sides with
very fine bread crumbs, break in as many eggs as will stay in
place on bottom of dish and not run together; put on top, bits
of butter, a little salt and pepper, cover all with fine bread
crumbs. Bake in hot oven ten minutes.
BAKED EGGS No. 2.
6 little egg cups.
6 eggs.
Bits of butter.
Bread crumbs, fine.
Butter cups, line with bread crumbs, break in the eggs, put
on bits of butter, and salt and pepper to taste, cover with bread
crumbs. Bake in hot oven. Both are much liked by all that
have eaten them.
JULIA A. TAPLIN,


EGGS.
33
BAKED EGGS No. 3.
PHINE.
Break 8 eggs in a buttered dish, add a little pepper,
a little salt, small bits of butter and 3 tablespoonfuls of sweet
cream. Bake twenty minutes in a hot oven. Serve at once.
Mrs. Henry FAIRBANKS.
EGGS AND HAM BAKED,
Take some very fine minced ham, mixed to a paste, with a
little boiling water, let it cool, line small egg cups with ham,
break an egg into each cup, cover with bread crumbs. Bake
ten minutes.
EGG TOAST.
6 eggs.
Pie plate of meal.
6 slices of bread.
Toast and butter bread. Break eggs, put whites into a
bowl, keep yolks in shells, stand each shell in plate of meal.
Beat the whites to a stiff froth, spread on each slice of buttered
toast and drop a yolk into the middle of whites, putting toast
upon a platter. Put into hot oven until yolks are cooked.
Very good.
JULIA A. TAPLIN.
EGG SANDWICHES.
Boil 3 eggs one-half hour, mash and season well with salt,
butter and a little pepper. Spread 12 slices of bread, cut very
thin, with butter, then spread with the egg and fold.
Mrs. G. M. HOWE.
“The matter of egg, lobster, man and mutton, as
Mr. Huxley explained, is the same, and by subtle
influences may be transubstantiated into each other,
and this is the Physical Basis of Life.”—Wainwright.
FRIED EGGS.
Place in a frying pan on a hot range 3 tablespoonfuls of
butter or pork fat, heat well, then carefully break in 1 egg,
taking care not to break the yolk. Cook one-quarter of a
minute, then turn and cook one-quarter of a minute on the
other side.


34
COOKERY CRAFT.
POACHED EGGS.
One pint boiling water in a spider, break eggs carefully one
by one into the water, let boil until the whites set, lay on
dish and put over a little butter, salt and pepper. Eggs should
be quite fresh to poach nicely.
SCRAMBLED EGGS No. 1.
Butter the size of a walnut in the frying pan. When hot
put in 6 eggs, which should be previously broken in a dish,
season and stir until cooked as much as desired. Some prefer
to use a little milk or cream with the eggs.
SCRAMBLED EGGS No. 2.
Beat 6 eggs, season with a little pepper and salt. Put a
tablespoonful of butter in the frying pan, when it is hot pour
in the eggs, stir until it thickens. Eat hot.
SOFT BOILED EGGS.
Put fresh eggs in a dish of boiling water and set on the
back of range where it will not boil. Let stand ten or fifteen
minutes. They will be soft but beautifully done.
SPANISH EGGS.
Add to 2 quarts boiling water a tablespoonful of salt, and
in it cook until soft one cup of rice. Drain through a colander
and add a tablespoonful of butter, spread lightly on hot plat-
ter, and on it place dropped eggs. Mrs. P. D. BLODGETT.
DEVILED EGGS.
Seasoning for 2 eggs. 1 teaspoonful melted butter.
1 teaspoonful vinegar. yn teaspoonful sugar.
yg teaspoonful mustard. A pinch of pepper.
1/teaspoonful salt.
After the eggs have been boiled until the yolks are mealy,
cool them, and removing the shells, cut in two. Mash the
yolks until smooth and add the seasoning. Fill the whites
with the seasoned yolks and serve when quite cold.
ELLEN C. PUTNEY.


SALADS.
MRS. HARVLIN PADDOCK.
MAYONNAISE DRESSING.
2 teaspoonfuls dry mustard. 1/2 cup salad oil.
1 teaspoonful water.
1/2 cup strong vinegar.
1 teaspoonful salt.
Yolks of 2 eggs.
Mix salt and yolks of eggs with wooden spoon, add prepared
mustard, mix tillsmooth with Dover egg beater, add oil, a few
drops at a time, beat till thick, then add vinegar till of proper
consistency.
MRS. M.
“To make a salad dressing four persons are
wanted: A spendthrift for oil, a miser for vinegar,
a counselor for salt, and a madman to stir up."-Span-
ish Proverb.
FRENCH DRESSING.
3 tablespoonfuls oil.
1 saltspoonful salt.
1 tablespoonful vinegar. 42 saltspoonful pepper.
Place salt and pepper in a cup, and 1 tablespoonful of the
oil, mix thoroughly, then add the remainder of oil and vinegar
slowly.


SALADS.
37
and when this is well beaten in, add remainder of vinegar.
The quantities of oil and vinegar may be slightly increased
according to taste.
Mrs. JONATHAN Ross.
CHICKEN SALAD.
1 cold boiled chicken, white 1/2 teaspoonful made mustard.
meat only.
2 hard boiled eggs.
An equal quantity crisp celery. 1 raw egg.
1 teaspoonful salt.
12 teacupful vinegar.
2 teaspoonfuls white sugar. 3 teaspoonfuls salad oil, (or 2
42 teaspoonful pepper.
of sweet cream or 1 of butter.)
Cut meat and celery in small squares, mix together,
sprinkle a little salt over and set in a cool place while
dressing is prepared. Rub yolks to a fine powder. Add salt,
pepper and sugar, then the oil, a few drops at a time. Add
mustard and let stand while you whip to a froth the raw egg.
Add to the dressing, beating briskly all the while. Lastly add
vinegar little by little. Mix lightly with a wooden spoon and
turn into a salad bowl. Garnish with rings of the whites of
hard boiled eggs, and parsley, or bleached celery tops. If in
haste Durkee's dressing may be substituted.
Mrs. HENRY FAIRBANKS.
“It is not now a question of sentiment but one of
digestion: Can we takein so much foreign material and
so many sorts and retain our integrity.”—The Immi-
gration Problem.
VEAL SALAD.
Boil 3 pounds of veal until tender. Chop and add one-half
the same amount, celery in season, (or cabbage and celery salt),
chopped fine. When cold, pour over it the following dressing:
3 eggs beaten up.
1/2 cup vinegar.
12 teaspoonful red pepper. 1 tablespoonful French mustard.
1 cup sweet or sour cream. 1 tablespoonful salad oil or butter.
1 tablespoonful sugar. 1 scant tablespoonful salt.
Boil till thick like custard.
Mrs. ALICE Smith JOHNSON.


38
COOKERY CRAFT.
FISH SALAD.
One quart of any kind of cold, cooked fish (halibut, haddock or
cod is nice), flaked and freed from bones and skin. Mash yolks
of 3 hard boiled eggs, and 6 or 8 sardines (bones and skin re-
moved) to a smooth paste. Mix this paste with boiled or
mayonnaise dressing. Arrange fish on lettuce leaves and pour
over it the dressing. Garnish with slices of lemon.
MABEL FAIRBANKS.
SALMON SALAD.
One can salmon, 1 large cupful cold boiled potato cut
into dice. Drain salmon and remove bones and skin. Mix
with potato. Add dressing just before serving. Garnish with
parsley.
Mrs. MERRILL.
LOBSTER SALAD.
Two medium sized fresh lobsters, 3 stalks celery. Shred
the meat of lobster, add chopped celery, and just before serv-
ing, the dressing. A cream dressing is desirable. Garnish with
lettuce or celery leaves.
EGG SALAD.
Boil 6 eggs, remove shells, separate the yolks without
breaking, cut whites into thin strips, or chop fine, and mix
with an equal quantity of minced chicken, ham or salmon, and
a tablespoonful of fine sprigs of parsley. Arrange this mix-
ture on a bed of lettuce and garnish with yolks. Serve with
French, mayonnaise or remoulade dressing.
Mrs. JONATHAN Ross.
POTATO SALAD.
6 eggs well beaten.
1 teaspoonful salt.
1 tablespoonful mixed mustard. 1/2 teaspoonful pepper.
1 tablespoonful sugar. 1 coffee cup vinegar.
Butter, size of an egg.
Make a custard of these, afterward add a cup of sweet


SOUPS.
MRS. HENRY FRENCH.
“Modern research teaches that bones may be re-
duced to food, asin Papin's Digester, and common saw-
dust by chemical process made nutritious."-Bridge-
water Treatises, ii, 139.
In preparing soups a few general rules are needed. When
buying meat for soups, lean, juicy, fresh killed meat should be
chosen. But an economical cook will save the liquor in which
meat has been boiled and the trimmings of undressed meat
and game. The bones from roast beef and lamb will also make
good stock for soups. Great care should be taken to skim the
soup just before it begins to boil.
It is desirable to prepare the soup the day before it is wanted,
that the fat may be removed when cold, when it should be
carefully strained before using.
“Jess, having three whole plates and two cracked
ones, insisted on dinner being taken genteelly, i. e., broth
and beef on separate plates,”-Window in Thrums.


4.2
COOKERY CRAFT.
TOMATO SOUP.
To 3 pints of soup stock, seasoned with salt and pep-
per, add 1/2 can tomatoes; when hot, strain and add a round
tablespoonful of flour made very smooth in cold water. One good
cook adds a generous tablespoonful of sugar, this may be as
one likes.
TOMATO BISQUE.
One quart can tomatoes, 3 pints of milk. Heat milk in
double boiler, when hot add 1 tablespoonful of flour wet in a
little cold milk. Add butter size of an egg, salt and pepper.
Cook tomatoes and after straining add 1/4 teaspoonful soda,
put all together and serve immediately.
FRENCH SOUP.
To 1 gallon beef stock, free from fat, add 1 head of celery,
4 sprigs of parsley, 1 cup of stewed tomato, 1 medium sized
onion cut fine, 1 small carrot cut into dice, 1 tablespoonful of
rice, salt and pepper to taste. Boil steadily for one hour,
remove celery and parsley before serving, add boiling water to
preserve same quantity till done.
POTATO SOUP.
Six medium sized potatoes, 2 tablespoonfuls of butter, 3
pints of milk, 1 tablespoonful chopped parsley, 2 teaspoonfuls
of salt, 2 teaspoonful white pepper, 1 onion if you please. Pare
potatoes and boil until tender, pour off the water, mash them
and add the other ingredients and boil a few minutes. If you use
parsley put it in the tureen and pour the soup on it through a
colander. If you use an onion put it in the milk, removing it
before you serve.
“Much loved of all-commanding-Jove."
CHICKEN AND CORN SOUP.
Add 1 pint of tender green corn to 1 quart ofchicken broth.
Boil twenty minutes, add 1 cup of cream or milk, butter, salt
and pepper.


SOUPS.
GREEN CORN CHOWDER.
Two slices of salt pork, fried brown, 2 small onions, 6
potatoes, sliced. Cover with water and cook until soft. Cut
the corn from 8 ears and cook fifteen minutes with 1
quart of milk. Salt and pepper to taste. Add crackers if you
like.
Mrs. G. H. TAPLIN.
OYSTER SOUP.
One quart oysters, 142 pints of milk, 12 pint of hot water.
Salt and cayenne pepper to taste. Put milk and hot water in
double boiler, let it come to a scald, then add oysters and
cook till the edges begin to curl, thicken with a tablespoonful of
flour wet with a little cold milk. Cook long enough to cook
the flour. Have tureen hot. In the bottom of it put pepper,
salt and butter. Pour soup over this. This prevents curdling.
E. W. R.
“They made a most superior mess of broth, a
thing which poesy but seldom mentions. But the best
dish e'er was cooked since Homer's Achilles ordered
dinner for new comers.”
GREEN PEA SOUP.
Cook together for fifteen minutes a quart of delicate stock,
can of green peas and a very small onion. Remove the onion
and rub remainder through a sieve. Return to the fire, add a
cup of milk or cream, a tablespoonful of butter rubbed into a
teaspoonful of flour, and pepper and salt to taste. Boiltwo or
or three minutes and it is ready to serve.
BLACK BEAN SOUP.
One pint of black beans, soaked over night, in the morn-
ing drain off the water, put on to boil in 3 quarts of stock.
Boil for four hours, adding water as it boils away, add salt
and pepper to taste. When the beans are thoroughly done
strain the soup Slice 1 lemon and 2 hard boiled eggs very thin
into the tureen and pour the soup over them. Serve with
crackers or squares of toasted bread.


4.4
COOKERY CRAFT.
SPLIT PEA SOUP.
One cup split peas, soaked over night, in the morning put
on to boil in 1 quart of water, adding as it boils away to keep
quantity the same. Any meat can be added to season it.
When ready to serve, strain and season to taste, add a table-
spoonful of four.
BEAN PORRIDGE.
Six or 8 pounds of beef from the shank; at least 6 quarts
of cold water. Before it boils skim carefully, add water as it .
boils away. This should boil at least six hours. Remove the
meat and skim off the fat. Season with salt and pepper. Add
to this a quart of beans previously parboiled, boil until the
beans are thoroughly done; then add a thickening of a pint of
corn meal wet in cold water. It should then boil an hour.
Mrs. E. E. BAKER.
BEAN SOUP.
To 3 cupfuls of cold baked beans add 3 pints of
water, 2 slices of onion, and 2 stalks of celery. Simmer
thirty minutes and rub through a sieve, add 142 cupfuls stewed
and strained tomatoes, 1/2 tablespoonful chili sauce. Salt and
pepper to taste. Bind together with a tablespoonful each of
melted butter and flour, adding it slowly to the soup. Served
with croutons.
MABEL FAIRBANKS.
“If you boil dry beans they wills well."-English Reader.
CREAM OF CELERY SOUP.
1 quart chicken or veal broth. 1/2 cupful rice.
1 quart milk. . 1 head of celery.
1 teaspoonful salt.
A pinch of white pepper.
. Cook the rice very soft in a double boiler with half the milk
and the salt. Grate the celervinto the remainder of the milk, and
let it warm slowly. When the rice is sufficiently cooked, put
through a fine sieve, and mix with the celery. Then add the well-
heated stock and pepper. Stir gently over a hot fire a few
moments before serving. Mrs. HENRY FAIRBANKS.


FISH AND OYSTERS.
MRS. DENNIS E. MAY.
FISH CHOWDER No. 1.
5 pounds cod, haddock or bass. 6 potatoes.
A 2-inch cube of salt pork. 2 small onions.
1 tablespoonful of salt. 1/2 teaspoonful white pepper.
1 tablespoonful of butter. 1 quart milk.
6 crackers.
Wipe the fish (having removed bones), and cut in pieces
about two inches square. Break the bones and head, cover with
cold water and boil. Pare and slice potatoes, using enough to
have the same quantity by measurement as you had of fish;


46
COOKERY CRAFT.
soak in cold water; cut the pork in small pieces and
fry; cut the onions in thin slices and fry in the pork
fat; pour fat into the kettle, leaving out the onions and
scraps of pork; add potato, barely covering with boiling water.
Boil ten minutes, then add the water in which the bones were
boiled; add salt and pepper, when boiling add fish and simmer
ten minutes; add butter, hot milk and crackers, and, if you like,
a little flour made smooth in milk.
Mrs. HENRY FRENCH.
“Adam and Eve lived in Paradise-they rarely ate
fish but a great deal of hotch porch and radishes."
-Sign of The Three Radishes-Holland.
FISH CHOWDER No. 2.
1 pintcodfish (diamond wedge). 4 large potatoes.
4 medium sized onions. 2 or 3 slices salt pork.
112 pints milk.
6 crackers.
Shred fish in the morning, put in cold water and freshen
well. Slice potatoes thin, also the onions, and cover with:
cold water. One hour before dinner lay the pork in the bot-
tom of an agate or porcelain lined kettle and fry a golden
brown, cutting in small squares while frying; turn off the fat,
leaving pork in kettle. Add a layer of the sliced potato, one
of fish and one of onion, sprinkle with salt and pepper and
dredge with flour. Just cover with boiling water and simmer
slowly until potatoes and onion are done, about three-quar-
ters of an hour. Just before serving, add the milk and bring
to a boil. Have the crackers split and buttered and laid in
the tureen. Turn the chowder over them and serve immediately.
Mrs. HENRY G. ELY.
BOILED FISH.
Have the fish thoroughly cleaned and scaled, then wash
carefully and wipe dry, dredge with flour, wrap in a clean
cloth and sew or tie firmly. Put into kettle with cold water
enough to well cover it and add a tablespoonful of salt. Let


COOKERY CRAFT.
then rub the fish thoroughly on both sides with this mixture.
Take the pork from the pan and lay the fish in the hot
pork fat; place the slices of pork on top of the fish and set in
hot oven until crisp. Swordfish is nice cooked in same way.
Serve with drawn butter sauce.
FILLET OF HALIBUT.
3 pounds halibut.
2 onions.
3 hard boiled eggs.
2 tablespoonfuls butter.
Juice of 1 lemon.
Salt and pepper.
Free the fish from skin and bone. Cut in slices one-half
inch thick, cut these in strips three inches long and two wide.
Sprinkle with lemon juice, salt and pepper. Lay a thin slice of
onion on each strip and let stand one-half hour. Melt the but-
ter and put strips into it. Roll up and pin with wooden skew-
ers, dip in butter once more, place in a tin pan, dredge with
flour and bake twenty minutes. Remove skewers and pour
around it white sauce No. 2.
MRS. FRENCH.
3rd Fish—“Master, I marvel how the fishes live in
the sea.”
1st Fish—“Why, as men do a-land; the great ones
eat up the little ones.”—Pericles.
BAKED TROUT.
Wash, wipe dry and rub salt in the inside of the fish. Lay
in a dripping pan upon wooden fish sticks, with a little water
in the bottom of the pan. Bake twenty minutes in a quick
oven. Turn over very carefully and bake fifteen minutes
longer. Put it on a hot platter and serve with cream sauce.
Mrs. Henry FAIRBANKS.
FRIED TROUT.
Clean, wash and wipe carefully. Rub a little salt into
each fish, roll in fine cornmeal. Have ready a hot frying pan
in which small squares of salt pork are partly fried. Add a
little butter. Put in the fish and fry quickly to a delicate
brown, turning only once. Lay each fish for an instant on a


50
COOKERY CRAFT.
FISH BALLS No. 2.
Make ready a pint of cold salt fish nicely shredded and
chopped fine, also nearly a quart of fresh boiled potatoes,
mashed with a cupful of broken butter and 2 even teaspoonfuls of
made mustard, and 1/2 teaspoonful of salt thoroughly mixed in.
Beat an egg light and stir it in with 1 or 2 tablespoonfuls of
cream or sweet milk. Now add the chopped fish, beating
till it is thoroughly mixed. Take a heaping tablespoonful
at a time and roll it on a floured board; make it as round
as possible and dredge well; go on till all is made up. Drop
them, a few at a time, into deep, boiling hot lard, turn
them over and over till they are evenly crisped and browned.
Take out with a skimmer and drain. Keep in hot place till
time to serve.
MRS. MERRILL.
CLAMS WITH CREAM.
Chop 50 small clams, not too fine, and season with pepper
and salt. Put into a stew-pan butter the size of an egg, when it
bubbles sprinklein a teaspoonful of flour and cook a few minutes,
stir into it gradually the clam liquor, then the clams. Stew
two or three minutes, then add a cup of boiling cream, and
serve immediately.
Mrs. W. T. Horton.
SCALLOPED OYSTERS No. 1.
For a family of five or six take a pint of oysters, add a gill
of water, heat in a sauce pan and skim well. Butter a medium
sized nappy, place a layer of oysters in the bottom of the dish,
dredge with salt and pepper, cover with a layer of fine bread
or cracker crumbs, cover this with bits of butter. Alternate
with the oysters and cracker crumbs, leaving a layer of crumbs
on top. Strain the liquor off the oysters to take out any bits
of shell that may be in it, and pour over the dish. Add enough
water to make sufficiently moist and bake until a nice brown.
Mrs. Mary A. BRACKETT.


FISH AND OYSTERS.
51
SCALLOPED OYSTERS No. 2.
1 pint oysters.
1 cup cream or rich milk.
1 pint bread or cracker crumbs. 1/2 cup butter.
Heat the oyster liquor with the butter and milk. Butter
a shallow dish, put in a layer of crumbs, then a layer of oysters
and season with salt and pepper, then put in other layers of
crumbs, oysters and seasoning, with a thick layer of crumbs
on top. Moisten each layer of bread crumbs with the liquid,
reserving the larger part for the top layer of crumbs. Lay a
few pieces of butter on top. Bake in a hot oven twenty min-
utes or till brown on top.
Mrs. Henry Ross.
LITTLE PIGS IN BLANKETS.
Take as many large oysters as are wished and dry them
with a towel. Have some fat bacon cut in very thin slices,
cover each oyster with them and pin on with wooden tooth-
picks. Broil or roast them until the bacon is crisp and brown.
Do not remove toothpicks. Serve hot.
MRS. NETTIE MAGOON.
“Within these folds we may confidently look to
find the intellectual powers of man.”—Duke of Argyle.
OYSTERS EN COQUILLE.
Fill oyster or scallop shells with oysters, season with salt,
butter, pepper and lemon juice; cover with sifted, buttered
bread crumbs. Bake till the crumbs are brown. Place the
shells on small plates and serve.
W. C. B.
CREAMED OYSTERS.
1 pint oysters.
1 tablespoonful flour.
1 pint cream or rich milk. Small piece of onion and mace.
Let the cream, with mace and onion, come to a boil; mix
the flour with a little cold milk and stir it into the cream. Let
the oysters come to a boil in their own liquor, skim carefully,
drain off all the liquor, turn the oysters into the cream, skim
out the mace and onion, and serve.
W. C. B.


COOKERY CRAFT.
FRIED OYSTERS.
Select largest, finest oysters, drain and wipe carefully, roll
each in cracker crumbs, then in beaten egg, then in crumbs
again. Fry in equal parts of lard and butter. Mix a dash of
pepper with the crumbs.
M.
OYSTER SHORT CAKE.
1 quart oysters.
1/2 cup butter.
1 cup cream.
1 tablespoonful cornstarch.
Bake short cake according to rule in bread department.
Split and fill with creamed oysters.
“The types of created life are four: 1, Radiate
* * * 2, Molluscous-oyster: allstomach, no back bone.
There are such people. I have seen them at Washing-
ton.”—J. Myrick.
EGG SAUCE.
Take 1 cupful butter, rub into it 1 tablespoonful flour, 12
teaspoonful salt and 1/4 teaspoonful black pepper; then add a
pint of cold water, heat it, stirring all the time; when it begins
to simmer, remove it from the fire, and add 2 or 3 hard boiled
eggs, sliced thin or chopped fine as you prefer.
HOLLANDAISE SAUCE.
1/2 cup butter.
Yolks of 2 eggs.
12 lemon, juice only.
1 saltspoonful salt.
1/2 cup boiling water. 1/4 saltspoonful pepper.
Rub butter to a cream, add yolks, one at a time and beat
well; then add lemon juice, pepper and salt. Five minutes
before serving add the boiling water. Place the bowl in a
saucepan of boiling water and stir briskly until it thickens.
DRAWN BUTTER SAUCE
1 pint hot water or white
stock.
2 even tablespoonfuls flour.
1/2 cup butter.
Pepper and salt to taste.


FISH AND OYSTERS.
CREAM SAUCE.
2 cups sweet milk.
2 tablespoonfuls butter.
1 cup sweet cream.
1 tablespoonful flour.
1 teaspoonful salt.
Heat the milk in a double boiler, except enough to wet the
flour. When the milk is well heated, not boiled, add the cream,
flour, butter and salt.
Mrs. HENRY FAIRBANKS.
WHITE SAUCE No. 1.
1 pint cream or milk.
1 heaping tablespoonful butter.
1/2 teaspoonful salt.
2 tablespoonfuls flour.
12 saltspoonful pepper.
MRS. FRENCH.
WHITE SAUCE No. 2.
1 cup white stock or milk.
1 tablespoonful lemon juice.
1 tablespoonful flour.
1 tablespoonful chopped onion.
2 tablespoonfuls butter.
Salt and pepper to taste.
MRS. FRENCH.


MEATS.
55
on a meat rack in the baking pan or steamer. Cover the bot-
tom of the pan with flour, place in hot oven, and as soon as
the flour in the pan is brown, pour in hot water enough to
cover the bottom of the pan. Baste it often. Cook a 6 pound
leg one and three-fourths hours. When the meat is done, pour
all the fat from the gravy and add a cup of boiling water to
what remains in the pan. Thicken this with a paste made of
a tablespoonful of flour and a little cold water. Stir well and
boil two or three minutes, season with salt and pepper, strain
and serve. All the dishes must be very warm for a mutton
dinner.
FRIED VEAL WITH TOMATOES,
Cut veal in thin slices, season and fry a nice brown. Have
ready tomatoes which have been stewed very dry. Pass
through a sieve to remove the seeds. Put in the pan in which
the meat has been fried, and add butter enough to make a
rich gravy. Pour hot over the veal and serve.
BOILED LEG OF LAMB.
Take fine, fresh leg of lamb, weighing about 5 pounds, soak
in warm water for two hours, then wrap it in a cloth and
boil it slowly for an hour and a half, or until tender. Put it
to boil in hot water, and when partly done, add salt enough
to season the broth. If 42 a cup of rice is boiled with the
lamb, it gives the meat a nice white look.
“What is this, mutton? No sheep, sweet lamb."
BEEF BALLS.
Take round steak or any inexpensive piece of fresh beef,
chop it fine, season with salt and pepper. Form this into small
flat cakes. · Put in the frying pan 2 tablespoonfuls of butter or
drippings, fry in this a little chopped onion until it is brown,
remove the onion, and fry the meat balls until brown on both
sides. Nice for breakfast.
MRS. W. A. TAPLIN.


56
COOKERY CRAFT.
VEAL LOAF No. 1.
342 pounds leg of veal 8 tablespoonfuls powdered
chopped raw.
cracker.
3 tablespoonfuls cream. 2 scant tablespoonfuls salt.
1 small teaspoonful pepper. Butter size of egg.
2 eggs.
Stir all together, then mold into loaf. Put a little water
in dish in which it is baked. Sprinkle cracker over top. Bake
three hours, basting well.
Mrs. H. PaddocK.
VEAL LOAF No. 2.
3 pounds of veal or fresh beef. 3 tablespoonfuls of salt.
1/2 pound of salt pork 1 dessertspoonful of pepper.
chopped fine.
2 beaten eggs.
Add a little sage.
1 teacupſul cracker crumbs.
Mix and press hard into a tin. Bake one and one-half
hours. Slice when cold. The butcher will weigh and chop the
meat.
Mrs. H. E. BELKNAP.
BROILED BEEF STEAK.
Have steak cut from three-fourths to an inch thick Cook
over clear coals ten minutes, this gives it rare, then place on a
warm dish, season with salt, pepper and butter. Many peo-
ple prefer to dredge it with salt and flour before cooking: But
it is not as good.
FRIED BEEF STEAK.
The next best thing to broiling is to heat a frying pan hot,
grease the pan to prevent the steak from sticking, lay the steak
in, cook quickly, and serve as broiled steak.
“I found that Friday still had a hankering after
some of his accustomed meat.”—R. Crusoe.
BEEF STEAK.
Broil and season as before directed, then place lettuce
leaves on dish, steak on the lettuce, then place thin slices of
lemon on steak.


MEATS.
57
BOILED HAM No. 1.
For a 10 pound ham, wash and boil gently for three hours
in just water enough to cover it, then remove the skin and put
it in a large baking pan, place in moderate oven until it is a
rosy brown. It gives a nice flavor to the ham if whole cloves
are stuck in it before baking.
BOILED HAM No. 2.
Wash, then boil an 8 or 10 pound ham for two hours in
water enough to cover. Remove the skin and bake in a blanket
for an hour and a half. Then remove the blanket and serve
hot or cold. To make the blanket, prepare dough as for cream
tartar biscuits, only use a pint of water in place of milk, and no
shortening. Roll the dough out large enough to wrap the
ham in, bake in a dripping pan in a moderate oven for one
and one-half hours.
Mrs. A. LINCOLN.
FRIED HAM.
Put a tablespoonful of drippings in a frying pan, when
hot, lay slices of ham in, fry quickly eight or ten minutes. It
will be brown and crisp.
BROILED HAM.
Cut the ham in thin slices, cut off the rind, then broil over
clear coal ten minutes. If ham is salt or hard, let it stand in
warm water a little while before cooking.
“They claim it is as natural for a man to eat what
will give him fat and phospliorus, as for a monkey to
eat nuts.”
ROAST PORK.
Rub the meat well with pepper, salt and flour. Put a pint
of water in the pan, baste often and do not have the oven as
hot as for other meats. Bake twenty minutes for each pound.
It is more wholesome if çooked until tender and eaten cold,


MEATS.
59
EGG SAUCE.
Chop two hard boiled eggs and stir into drawn butter.
CAPER SAUCE.
Into a pint of drawn butter, stir 3 teaspoonfuls of capers.
MINT SAUCE.
1 cup of fresh chopped mint, 44 cup of brown sugar, 42 cup
of vinegar. Let it stand an hour, serve cold with lamb or mut-
ton.
SUGGESTIONS.
Meat is in season all the year. Pork in autumn and win-
ter, veal in spring and summer, lamb in summer and fall, mut-
ton and beef at any time. All meats require more or less trim-
ming and cleaning, also the most watchful care while cooking.
If possible never wash fresh beef, as by this means much of the
juice is lost. Wring a clean cloth out of cold water and wipe
the meat. In roasting meat if a little sugar is dredged over it
before dredging with salt and flour, it improves the flavor and
helps to keep in the juice of the meat.
Mutton, veal and pork should be thoroughly cooked to be
wholesome. Boiled salt meat is nicer if it stands in the water
until cool. It is well to boil corned beef the day before using. In
broiling, first grease the gridiron with some of the fat, the
secret of broiling is frequent turning.
“A dinner lubricates business.”—Lord Stowell.
“Dispatch is the soul of business.”—Lord Chesterfield.


POULTRY AND GAME.
MRS. HENRY FAIRBANKS.
ROAST TURKEY.
First singe over blazing paper or alcohol, then cut off the
feet and tips of the wings, and the neck as far as it is dark;
then with the blade of a knife take out all the pin feathers;
turn the skin of the neck back and with the thumb and fore-
finger draw out the crop and wind pipe. Cut a slit in the
lower part of the fowl and draw out the intestines, being care-
ful not to break the gall bag, which is found near the upper
part of the breast bone and attached to the liver. Cut the oil
bag from the tail. Now wash thoroughly and drain. Split
gizzard and take out the inside and inner lining, wash and put
on to boil in two quarts of cold water. (This is for the gravy).
Turkey of 8 pounds.
1 tablespoonful parsley.
142 pint bread crumbs. 1 teaspoonful pepper.
1/2 pint cracker crumbs. 1 tablespoonful salt.
1 egg
1 tablespoonful sage.
12 cup butter.
1 tablespoonful summer savory.


POULTRY AND GAME.
Soak the bread and cracker crumbs in cold milk or
water till soft. Add the other ingredients and mix well.
Fill the breast of the turkey first, and put the remainder in the
body of the bird, sewing the openings securely together. Cross
and tie the legs, run a skewer through the wings, fastening to
the body. Fasten the neck under the body with a skewer, tie
all with a twine. Rub the turkey with salt, and lay thin slices
of salt pork on the body. Place on a rack in a dripping pan or
in a tin kitchen. Cover the bottom with water. Place in a
hot oven and baste often with the drippings. Fifteen minutes
before dishing, remove the bits of salt pork, moisten with but-
ter and dredge lightly with flour. After the first half hour
reduce the heat of the oven. Bake two hours, and fifteen min-
utes more if a tin kitchen is used. Serve with giblet gravy.
“Why dost not tbou take me upon thy pens, O
King of the air! thou fearless and unwearied bird of
wondrously swift flight! Who, more than thou, is
raised above the mean fatalities of existence ?"
-Michelet.
For giblet gravy, boil the heart, gizzard and liver in 2
quarts of water two hours, then take up and chop the gizzard
and heart. Mash the liver till fine and return to the liquid.
When hot thicken with 1 tablespoonful of flour and season with
pepper and salt. When the turkey is taken up, turn the drip-
pings into this gravy, boil up once and send to the table.
Mrs. J. W. Balch.
ROAST CHICKEN.
To clean the chicken, singe, remove the pin feathers, oil
bag, crop, entrails, and cut off legs and neck, slip the skin
back from the neck, and cut the neck off close to the body, leav-
ing skin enough to fold over on the back. Remove the wind
pipe, pull the crop away from the skin on the neck and breast.
Always pull the crop out from the end of the neck. Wash and
wipe the inside.
To clean the giblets, slip off the thin membrane round the


62
COOKERY CRAFT.
heart, cut out the veins and arteries, remove the liver, and cut
off all that looks green near the gall bladder. Trim the fat and
membranes from the gizzard, open it, and remove the inner
lining without breaking it. Wash them and put in cold water
to cook until tender. The neck and tips of the wings can be
cooked with the giblets.
Dressing made as follows for a chicken weighing between
3 and 4 pounds: Take 1 pint of stale bread, break up in fine
crumbs and moisten. Add 1 teaspoonful of salt, 42 teaspoonful
pepper, 1/2 teaspoonful powdered sage, 1/2 teaspoonful
summer savory, and 14 cupful butter. Mix well together, and
put the stuffing in at the neck; fill out the breast until plump
and even, then draw the neck skin together at the end and sew it
over on the back. Put the remainder of the stuffing into the
body at the other opening and sew it with fine twine.
To truss the fowl, draw the thighs up close to the body,
and cross the legs over the tail and tie firmly with twine.
Put a long skewer through the thigh into the body and out
through the opposite thigh, and another through the wings,
drawing them close to the body. Wind a string from the tail
to the skewer in the thigh, then up to the one in the wing,
across the back to the other wing, then down to the opposite
thigh, and tie firmly round the tail. If you have no skewers,
the strings must be passed round the body, over thighs and
wings.
“15th March, 1669, I did walk to ‘The Cocke,'
at Head of Suffolke street, where a great ordi-
nary mightily cried up and there bespoke a pullet, and
we dined very handsome with a good soup and Pullet
for 4s. 6d. the whole.”—Pepys.
Before putting the chicken into the pan it should be
dredged well with salt. Take soft butter in the hand, and
rub thickly over the chicken, then dredge rather thickly with
flour. Place on the side on the rack, and put into a hot oven
for a few moments, that the flourin the bottom of the pan may


POULTRY AND GAME.
63
brown. When it is browned, put in water enough to cover the
pan. Baste every fifteen minutes with the gravy in the pan,
and dredge with flour. When one side is browned, turn and
brown the other. The last position in which the chicken should
bake is on its back, that the breast may be nicely browned.
The last basting is on the breast, and should be done with soft
butter and dredged with flour. The water in the pan should
often be removed, and always be careful not to get in too
much at a time. It will take about one hour and a half to
cook a chicken weighing between 3 and 4 pounds.
For gravy, take the giblets, which have been cooking, put
the liver on a plate, mash fine with the back of the spoon, then
chop the gizzard, heart and meat from the neck very fine, and
add to the water in which they have been boiled. Then take
the gravy from the pan in which the chicken was cooked, and
add to the giblet gravy, thicken with flour, and season with
salt and pepper.
Mrs. ELLEN R. PIKE.
TO ROAST A GOOSE.
Parboil an hour to extract the oil from the skin; wipe dry
and add dressing as for a turkey. When you put the water
into the dripping pan, cut an onion in halves and lay one
piece on each side. When the goose is basted it will not taste
of the onion, but the otherwise strong taste is quite destroyed.
MRS. HENRY FRENCH.
“This brave and beautiful bird, native of the
primitive cloaca, last born of ancient world has no
stain nevertheless. His grand and formidable voice
announces from afar the gravity and dignified heroism
of his race.”—Palemedea Kornuta.
TO ROAST A DUCK.
Parboil, with onions and 13 teaspoonful of soda. Parboil
a second time in clear water, then take out, stuff and roast like
turkey, basting often.
Mrs. ANNIE HORTON.


POULTRY AND GAME.
65
TO COOK A PARTRIDGE.
Clean and wipe dry. Boil half an hour in salted water,
then fry until brown in a hot pan with plenty of butter.
Serve on slices of dry toast, with parsley and currant jelly for
garnishing
SNIPE, PLOVER, WOODCOCK, AND OTHER SMALL GAME.
These may be cleaned and trussed like chickens but not
stuffed. Should be laid in rows on the rack in the dripping
pan, sprinkled with salt and often basted with butter and
water. Each bird should be served on a round of bread nicely
browned and generously buttered.
Rabbits should be skinned and soaked an hour in salt
water before cooking. They can be roasted, stewed, fried or
fricasseed.
Squirrels are best broiled after the manner of spring
chickens, having first been soaked thoroughly to draw out the
blood and then wiped dry.
Some people delight in squirrel pie. The following is a
good recipe:
Clean and soak the squirrels and stew in a saucepan
with small bits of salt pork and water to nearly cover, until
half done. Season with salt and pepper and a bit of butter,
thicken the gravy and pour all into a deep buttered dish.
Cover with pie crust and bake half an hour.
HOW TO EAT PEACOCK.
“Tito quoted Horace, dispersed his slice of peacock
over the plate. Rucellai made a learned observation
about the ancient price of peacocks' eggs but did not
pretend to eat his slice. Nichols Ridolphi held a
mouthful of peacock on his fork while he told a
story.”—George Eliot.
“ Apicius dined on peacocks' brains and tongues of
nightingales. He made way with himself, having
only £1,000,000 to live on.”—Eng. Review.


ENTREES.
Miss Lizzie M. Ross.

“Let's do it after the high Roman fashion."
-Cleopatra.
MACARONI.
24 pound macaroni.
11/2 cups hot milk.
1/2 teaspoonful salt.
1 tablespoonful butter.
23 cup bread crumbs.
1 tablespoonful flour.
1 cup melted butter.
Break the macaroni in three inch pieces and put into 3
pints of boiling salted water. Boil twenty minutes or until
soft. Drain in a colander and pour cold water through to keep
it from sticking. Cut into inch pieces. Put in a shallow bak-
ing dish and cover with a white sauce made with 11/2 cups of
inilk, 1 tablespoonful butter and 1 of flour. Add the salt.
Mix the bread crumbs and melted butter and sprinkle over the
top. Bake until the crumbs are brown.
MACARONI AND TOMATOES.
Boil as above and cover with tomato sauce made from 11/2
cups of steamed tomatoes, 1 tablespoonful butter, 1 tablespoon-
ful flour. Pour over the macaroni, cover with bread crumbs
and brown in the oven.


COOKERY CRAFT.
in a double boiler, then strain. Brown the butter, then add
the flour, then the tomato pulp gradually. Serve with salt
and pepper.
CHEESE FONDU.
3/4 cup crackers broken fine. 1 cup sweet milk.
1/2 cup grated cheese.
1 tablespoonful butter.
2 eggs beaten light.
Pepper and salt to taste.
A pinch of soda.
Bake in a quick oven. Very nice for supper. Put soda in
the last.
Mrs. G. H. TAPLIN.
RICE WITH CHEESE.
Wash thoroughly 1 cup rice, add it to 27/2 cups boiling
water, to which has been added 1 tablespoonful salt. Steam
until tender. Put a layer into a buttered pudding dish, dot
over with butter, sprinkle with thin shavings of cheese and a
speck of cayenne; repeat until the rice is used and 44 pound
cheese. Add milk to half the depth of the contents of the dish,
cover with buttered crumbs and bake until the cheese melts.
Use a silver fork to stir the rice. To prepare cracker crumbs,
roll but not sift them, and use 14 cup of melted butter to 1 cup
crumbs.
Mrs. REBECCA P. FAIRBANKS.
TURKISH PILAF.
Boil well washed rice, 1 scant cup, for half an hour, stir-
ring seldom, and only with a fork. Pour in 1 tablespoonful of
melted and slightly scorched butter, and. 1 scant cup of
strained tomato juice. When it has absorbed the water so as
not to be watery, it is ready to serve.
Mrs. HENRY FAIRBANKS.
CHICKEN CROQUETTES,
1/2 pound cooked chicken or 1 pint very thick cream sauce.
veal, chopped very fine. 1/2 teaspoonful celery salt.
1/2 teaspoonful salt.
1 teaspoonful lemon juice.
1 saltspoonful white pepper. A few drops onion juice.
A few grains cayenne pepper. 1 beaten egg.
Mix sauce with chicken, spread on a plate to cool, shape


ENTREES.
69
into rolls. Rull in fine bread crumbs, then dip in beaten egg,
then in bread crumbs and fry one minute in very hot fat.
Drain on paper and let stand in the oven a few minutes, as the
lard may not have heated the mixture through. They may be
fried in the morning and placed in the oven and warmed for tea.
Cooking School.
THICK CREAM SAUCE FOR CROQUETTES.
1 pint hot cream or milk. 12 teaspoonful salt.
2 even tablespoonfuls butter. 12 teaspoonful celery salt.
4 heaping tablespoonfuls flour 12 saltspoonful pepper.
or 2 heaping tablespoonfuls A few grains of cayenne.
cornstarch.
Mrs. J. Ross.
.“Evidently dyspepsia cannot be said to depend on
filling the stomach with odds and ends, as it were a
second-hand junk shop.”—Nat. Review.
CROQUETTES OF ODDS AND ENDS.
These are made of any scraps of meat that inay be left
over from one or more meals in such quantities that they can-
not be utilized separately. For example, a leg of chicken, the
lean meat of a lamb chop, bits of roast beef or veal may be used
together with good effect. Chop the meat very fine, after the
fat and gristle has been removed. To 142 cups of meat, add 2
tablespoonfuls mashed potato, 3 tablespoonfuls rich drawn
butter gravy, 1 teaspoonful onion juice, 1 sprig of parsley,
finely chopped, salt and pepper to taste. Beat 2 eggs and add
2 tablespoonfuls of same to croquette mixture, reserving what
is left to use later. Set the croquette mixture on the ice to
harden, then form into little cones. Dip in the egg saved for
the purpose, then roll in bread crumbs; set them in a frying
basket and fry in hot lard till they are a rich, golden brown in
color. Bread crumbs may be used in place of the potato, and
any meat gravy in place of the drawn butter, but care must be
taken that the croquettes are moist enough to be palatable
and at the same time not too rich to keep their shape.
Mrs. Geo. W. Kyburg.


70
COOKERY CRAFT.
NELLIE'S MEAT CROQUETTES.
1 pint meat chopped very fine. 23 cup sweet milk.
142 tablespoonfuls butter. 1 tablespoonful cornstarch.
A bit of salt and pepper.
Heat the milk. Rub the butter and cornstarch together.
Stir into hot milk, add the meat, mix well, roll into small balls,
roll in fine cracker crumbs. Beat 2 eggs, roll the balls in the
beaten egg, then crumbs again. Fry in hot lard.
Miss Taplin.
POTATO CROQUETTES No. 1.
One pint mashed potatoes, 1 tablespoonful butter, white
pepper to taste, a speck of cayenne, 42 teaspoonful salt and a
little celery salt, also 1 egg. Mix all but egg and beat until
very light. When slightly cool, add the well beaten egg and
mix well. Shape into round balls or rolls, cover with bread
crumbs, then dip in egg, then roll again in fine crumbs and fry
for one minute in smoking hot lard. Serve at once or keep in
hot place until wanted. This will make about fifteen cro-
quettes.
Mrs. R. P. FAIRBANKS.
POTATO CROQUETTES No. 2.
6 potatoes.
1 ounce butter.
1/3 cup sweet milk.
12 teaspoonful salt.
Boil and mash the potatoes, mix butter, milk and salt.
Make into balls or rolls, roll in cracker crumbs, then in beaten
egg, then crumbs again. Fry in hot lard. J. J. A. T.
“Apparent rari nantes gurgite vasto.”
FISH CROQUETTES No. 1.
6 potatoes.
1 cup fish of any kind well cooked.
Mix as for potato croquettes.
J. A. T.
FISH CROQUETTES No. 2.
Take 1 pint of any cold white fish, flake it very fine,
remove all bones and pieces of skin; season it highly with salt,
pepper, cayenne and onion juice. Let the taste decide, but


ENTREES.
remember that fish needs more than meat. Moisten the fish
with one cup thick cream sauce. Mrs. W. T. Horton.
OYSTER CROQUETTES.
Put 1 pint of oysters on to boil in their own liquor for five
minutes, then drain and chop. Put a scant cup of the liquor
with the same quantity of cream in a sauce pan, rub 1 table-
spoonful of butter with 2 of flour and pour into boiling broth.
When slightly cooked add chopped oysters with 2 beaten eggs,
12 cup bread crumbs or enough to make mixture thick, season
with salt, a dash of cayenne and mace, if that is liked, mix well
and spread on a dish to cool. When firm, form into croquettes.
Roll first in fine bread crumbs, then in beaten egg and then in
bread crumbs again. Fry in boiling fat.
MRS. R. P. FAIRBANKS.
FRITTER BATTER. FOR OYSTERS, CLAMS OR FRUIT.
Yolks of 2 eggs well beaten. 1 tablespoonful olive oil, or
12 cup milk or water.
melted butter.
1 cup flour.
1 saltspoonful salt.
Mix and add the whites of the eggs beaten stiff. If it is
intended for fruit add a teaspoonful of sugar. For clams or
meat add 1 tablespoonful of lemon juice or vinegar.
For oyster fritters, boil the oysters till the liquor flows
freely. Drain, strain the liquor and use instead of milk in mak-
ing the batter. Dip each oyster in the batter and fry brown in
hot fat.
For clam fritters, drain the clams and chop the hard parts.
Use the liquor to make the batter. Add the clams to the bat-
ter and fry by small tablespoonfuls in hot lard.
APPLE FRITTERS.
1 cup four.
2 tablespoonfuls sugar.
1 scant teaspoonful baking 1 saltspoonful salt.
powder.
Mix together. Beat 1 egg very light, add 1/2 cup milk. Add


COOKERY CRAFT.
this to the first mixture, beat well. Add 1 large apple cut in
small pieces. Drop hy tablespoonfuls into deep fat and fry
until brown.
Mrs. J. Ross.
DEVILED OYSTERS.
ley.
1 pint oysters.
2 tablespoonfuls butter.
Yolks 2 eggs.
2 tablespoonfuls flour.
1 cup cream.
1 tablespoonful chopped pars-
1 teaspoonful salt.
A few grains cayenne.
Drain the oysters and chop slightly. Melt the butter, add
the flour, and pour on slowly the hot cream. Add the beaten
yolks, the parsley, salt and cayenne. Cover with buttered
crumbs and bake until brown.
Mrs. J. Ross.
SUPREME OF CHICKEN.
Chop the choicest parts of a raw chicken very fine, having
about 2 cups, add 4 well beaten eggs, one at a time, until the
mixture is smooth; add 142 cups of thick cream, 42 teaspoonful
salt, and 44 saltspoonful pepper. Decorate molds with truffles,
fill with the mixture, cover with buttered papers. Set in a pan
of hot water and bake thirty minutes. Serve with a sauce
made of 1 cup each of white stock and milk and the yolks of 3
eggs.
Miss MABEL FAIRBANKS.
CREAM CHICKEN.
Melt 1 tablespoonful butter, add 1 tablespoonful flour.
Pour in slowly 1 cup hot milk or cream, add 1/2 teaspoonful
salt, 1 saltspoonful pepper, and 1 cup chicken meat cut into
dice.
POTATO BORDER FOR CREAM CHICKEN.
Wash and pare 9 medium sized potatoes, cook them in 3
pints boiling salted water until tender, drain off water, mash
and season with 2 tablespoonfuls butter, 1 teaspoonful salt, 1
saltspoonful pepper, and hot milk to moisten. Arrange as a
border around chicken. MRs. Julia Ross ALDRICH.


ENTREES.
73.
CHICKEN PIE No. 1.
Take 2 quarts flour, add 4 teaspoonfuls cream tartar, 2
teaspoonfuls soda, and 2 teaspoonfuls salt; sift all together.
Rub in 2 cups of lard, mix soft with sweet milk. Cover the
pan with the crust except a small space on the bottom. Boil
2 chickens tender, remove the large bones, fill the pan with
chicken, add salt, pepper and bits of butter. Thicken the
broth, pour over the chicken, cover with crust one-half inch
thick, with an opening in the center for steam to escape.
Bake one and one-half hours. Mrs. William Shaw.
CHICKEN PIE NO. 2.
Joint the chicken and boil till tender in salted water.
Remove the breast bone.
1 quart flour.
3 tablespoonfuls of butter or
2 teaspoonfuls cream tartar. lard.
1 teaspoonful soda.
1 teaspoonful salt.
Increase this quantity to the size of pie desired. Sift the
cream tartar into the flour, rub in the butter and mix all to-
gether with sweet milk enough to roll easily. Line the pan in
which you wish to bake, with the dough one-half inch thick.
Fill the center with the chicken laid in, without breaking the
pieces; season with salt and pepper. Pour over the chicken
1 cup of the chicken liquor; lay on pieces of butter. Roll the
remainder of the dough one inch thick, spread with butter and
dust with four; roll up hard. Cut this into slices; lay one on
the board and roll each way; on this place another slice and
roll as before. Repeat this until the dough fits the top of the
pan; slash through the center that the steam may escape and
close the edges of the pie carefully. Bake in hot oven two or
three hours. Take the remainder of the chicken liquor, thicken
it a little with flour, season with butter, salt and pepper, if
liked, serve with the pie,
Mrs. H. Ross.
“ They are all upper crust here.”—Haliburton.


COOKERY CRAFT.
CREAM CRUST FOR CHICKEN PIE.
1 quart flour.
1 cup sour cream.
1 teaspoonful salt.
1/2 cup sour milk.
1 rounded teaspoonful soda.
Mrs. Wm. CLEMENT.
PIDGEONS.
Take small pieces of round steak, make a dressing of bread
crumbs, melted butter, salt and pepper. Roll the steak around
a small bit of the dressing and pin with a toothpick. Make a
sauce of stock, or hot water and butter; thicken with bread
crumbs and flavor with tomatoes or onions. Put the pidgeons
into an earthen dish, cover and bake two or three hours.
Mrs. H. B.
BEEF ROLL.
11/2 pounds round steak. 14 pound salt pork.
1 egg
4 or 5 slices of white bread.
Chop the bread and meat fine and season with salt, pepper
and a little chopped onion. Mix with the egg well beaten and
roll in a sheet of buttered foolscap paper. Bake an hour.
When the juice begins to ooze out put a very little water in the
pan to keep the gravy from burning. Add to the gravy a little
tomato and butter, and thicken. Pour this over the meat, or
serve separately, as you like. Mrs. CHARLES E. PUTNEY.
STUFFED TOMATOES.
6 tomatoes.
1 cupful bread crumbs or chop-
2 tablespoonfuls butter. ped meat.
1/2 cupful stock.
12 tablespoonful flour. .
12 teaspoonful onion juice. Salt, pepper.
Cut slices from the stem end of the tomatoes. Remove
the juice and pulp with a spoon, and dredge the inside with
salt and pepper. Put 1 tablespoonful butter in a frying pan
and when hot add the bread crumbs. Stir until they are
brown, then fill the tomatoes with them. Cover the openings
with fresh crumbs and bits of butter. Bake slowly half an


ENTREES.
75
hour. Fifteen minutes before the tomatoes are done make the
sauce by putting 1/2 tablespoonful of butter in frying pan. When
hot add the flour. Stir until brown and smooth; then add the
stock, tomato juice and pulp. Stir until it boils up and add
salt, pepper and onion juice. Simmer ten minutes, pour the
sauce around the tomatoes and serve.
Miss CAROLINE C. Ross.
SWEETBREADS.
Soak them in cold water one or two hours; remove the
pipes and membranes. Cook them in boiling salted water, with
1 tablespoonful of lemon juice, twenty minutes and plunge into
cold water to harden; then they may be cooked in either of the
following ways:
LARDED- Lard and bake until brown, basting with brown
stock. Serve with peas.
FRIED-Roll in fine bread crumbs, eggs, a second time in
crumbs; fry in deep fat. Serve with tomato sauce.
SAUTE-1 sweetbread, salt, pepper, 1 tablespoonful butter,
1 tablespoonful flour. Split and cut the sweetbread into four
pieces. Season with pepper and salt. Put the butter and
flour into a small frying pan; when hot pour in the sweet-
bread, turn constantly until a light brown; they will fry in
about eight minutes. Serve with cream sauce or tomato
sauce.
En COQUILLE-Cut 2 sweetbreads into tiny cubes. Make
a white sauce with 2 tablespoonfuls of butter, 3 tablespoon-
fuls of flour, 12 teaspoonful of salt, 12 saltspoonful pepper and
1 42 cups of hot milk. Mix the sauce with the sweetbreads and
put in buttered scallop shells. Be careful not to fill them too
full. Cover with buttered cracker crumbs and brown in the
oven.
TOMATO SAUCE.
1 pint canned tomatoes. 1 tablespoonful butter.
4 cloves.
1 tablespoonful flour.
A small slice of onion.


VEGETABLES.
MRS. GEO. M. HOWE.
BOILED NEW POTATOES.
Wash the potatoes carefully so as not to break the skin.
Pare once around each potato the longest way. Put them
into boiling water and let them boil till you can pierce them
easily with a fork. Drain the water from the kettle and raise
the lid and set them on the stove to dry for a minute. Remove
the rest of the skin. Put them in a warm covered dish, and
carry to the table.
BOILED OLD POTATOES.
Remove all the skin of the potatoes. Soak in cold water
several hours. Put1 tablespoonful of salt into enough boiling
water to cover them. Boil until done. Drain all the water
from the kettle, raise the lid and put on the stove to dry.
Take into a heated covered dish and serve at once.
MASHED POTATOES.
Prepare the potatoes as for boiled old potatoes. Mash in
the kettle in which they were boiled, season well with butter,
salt and pepper, and cream if you have it, if not use a little


78
COOKERY CRAFT.
heated milk to moisten. Use a wire masher as it makes them
light and creamy. Pour into a well heated dish. Do not
smooth them over as that will make them heavy.
POTATO BALLS.
One pint of hot mashed potatoes highly seasoned with salt,
pepper, celery salt, chopped paisley and butter. Moisten with a
little cream. Beat 1 egg light, add part of it to the potatoes.
Shape into smooth round balls. Placed on a buttered tin,
brush over with the remainder of the egg and bake until
brown. The parsley may be omitted.
BAKED POTATOES.
Washi the potatoes with a brush, taking care not to break
the skin. Dry them before putting into the oven. Allow
three-fourths of an hour for them to bake. As soon as they
are done pinch them to break the skin and allow the steam to
escape. Serve in an open dish without covering.
“ The axiom of the Azamazulu is that a continually
stuffed body cannot see invisible things.”—Tyler,
Primitive Culture.
STUFFED POTATOES.
Bake potatoes of medium size, cut a piece of the skin from
the flat side of the potatoes. Remove the inside, mash, and
mix with it any highly seasoned meat, chopped fine, also a
seasoning of butter, salt and pepper. Fill the skins rounding
full. Set in the oven to brown over. If preferred leave out the
meat.
CREAMED POTATOES.
Put in your frying pan 1/2 cup of cream and 1/2 cup of milk.
Let them come to a boil, stir 1 teaspoonful of cornstarch into
2 tablespoonfuls of cold milk, and pour into your boiling
cream, to thicken it. Let it boil one minute. Season well
with butter, salt and pepper, then add your cold boiled
potatoes which have previously been cut into dice. Let them
cook three or four minutes and they are ready for the table.


VEGETABLES.
LYONNAISE POTATOES.
Cut 1 pint of cold boiled potatoes into dice and season
with salt and pepper. Fry 1 tablespoonful of minced onion in
1 tablespoonful of butter until it is a light brown, add the
potatoes and stir with a fork until all the butter is absorbed,
being careful not to break them. Add a tablespoonful of chop-
ped parsley and serve hot. The parsley may be omitted.
FRENCH FRIED POTATOES.
Pare raw potatoes and cut in long narrow strips. Let
soak an hour or more in cold salted water. Drain well and fry
in deep, hot lard until a nice brown. Dredge with salt.
Miss FLORA JOHNSON.
SARATOGA POTATOES.
Four large potatoes sliced very thin; let remain in cold
water an hour or more, then drain and dry between two
towels. Drop into a kettle of smoking hot lard, a large
handful at a time; stir with a fork to prevent them from
adhering to the kettle or to each other. Remove with a
strainer as soon as they are a light brown, and sprinkle with
salt.
Mrs. L. B. MERRILL.
SWEET POTATOES,
Sweet potatoes should be baked or boiled the same as
Irish potatoes except the skin should never be cut until after
they are cooked. In serving baked sweet potatoes, always
cover the dish with a napkin, or they may be rolled separately
in doilies, and one laid beside each plate.
· WARMED OVER SWEET POTATOES.
Take a small pudding dish or a round cake tin and into it
put 1 tablespoonful of butter. When melted put in 1 cup of
cold sliced sweet potatoes, sprinkle over them 2 tablespoonfuls
of sugar, add 1/2 cup of hot water. Put into the oven and bake
until the potatoes begin to brown.
Mrs. L. B. MERRILL.


COOKERY CRAFT.
SUMMER SQUASH.
Wash and cut into convenient pieces, leaving both skin and
seeds. Boil in salted water one-half hour, or until it will pierce
easily with a fork. Place a strainer cloth over the colander,
pick the squash into it, press out all the water, put into a dish
and season with butter, salt and pepper.
WINTER SQUASH.
Pare the squash and with a spoon scrape out the seeds
and steam until soft. If the shell be hard, split the squash,
scrape out the seeds and steam until done; then remove all
the soft part from the shell; mash and season with butter,
salt and a little sugar. If the squash be dry add a spoonful
of cream. Squash may be baked in the shell and then seasoned
as above.
BOILED ONIONS.
Peel the onions and drop into a kettle of boiling salted
water; boil ten minutes and change the water; boil half an
hour or until tender; drain in a colander and press all the
water out; put into a dish and season well with butter, salt,
pepper and a teaspoonful of thick sweet cream.
“That this substance exists we know because the
science of psychology by logical necessity lands us on
the platform of ontology;"— we also know it by the
sense of smell.
CREAMED ONIONS.
Boil onions till tender; then lay them in an earthen bak-
ing dish; cover with drawn butter gravy; over the whole place
a layer of bread or cracker crumbs moistened with milk and
seasoned with pepper and salt; add bits of butter; bake till
crust is brown.
Mrs. Geo. W. KYBURG.
STEWED TOMATOES.
Pour boiling water over them to remove the skins; cut in
slices and stew in an agate kettle fifteen minutes; add salt,
butter, pepper and sugar, if desired, or vinegar if preferred;
a little onion is an addition,


VEGETABLES.
81
BAKED TOMATOES.
Cut from the stem end, with a sharp knife, a thin slice;
make a little hole in the tomatoes; put into each a piece of
butter, some salt and pepper; put on a tin plate and bake twen-
ty minutes; a little onion juice in each tomato is an addition.
SCALLOPED TOMATOES.
To be prepared as scalloped oysters, only put in water
instead of milk, and sprinkle a little sugar on each layer of
tomatoes.
Mrs. G. H. Taplin.
BOILED SWEET CORN No. 1.
Remove the husks and silk fibre; put into boiling water
and cook from ten to fifteen minutes. Have a brisk fire so
that it will commence boiling as soon as plunged into the water.
Corn on the cob cannot be boiled in less than ten minutes and
never should be boiled more than fifteen minutes.
BOILED SWEET CORN No. 2:
Cut through each row of kernels with a sharp knife, then
with the back of the knife scrape from the cob. Put 1 cup of
boiling water into your stew pan to 1 pint of corn. Let it
boil five minutes, stirring constantly to prevent sticking to the
pan. Season well with butter, salt, pepper and cream.
GREEN CORN OYSTERS.
Cut through each row of kernels with a sharp knife, then
with the back of the knife press out the pulp, leaving the hull
on the cob. To 1 pint of corn pulp add 1 egg beaten well, 1/2
teaspoonful of salt, 42 saltspoonful of pepper, 1 tablespoonful
of milk and 2 tablespoonfuls flour, or sufficient four to make
a thin batter. Put a tablespoonful in a place on a well
heated and buttered griddle, fry until browned well on each
side. When taken from the griddle butter them well and serve
immediately.


82
COOKERY CRAFT.
SHELLED BEANS.
One-third of a pound of salt pork, 1 quart of shelled beans.
Cut the pork into strips, put into the kettle and boil one-half
hour. Add the beans and boil until tender. Let the water boil
nearly away. Add salt a few minutes before taking them from
the kettle. Season them with butter, and cream if you like.
SUCCOTASH,
Succotash is made by mixing equal quantities of shelled
beans and corn cut from the cob. Cook the beans by the rule
given for shelled beans, using one-half the amount of beans and
pork. Cut the corn from the cob by scoring with a sharp knife.
through each row of kernels, and scrape out with the back of
the knife, being careful not to get any of the hull. Add the
corn when the beans are nearly done. Cook ten minutes.
Season with butter, salt, pepper and cream.
STRING BEANS.
Remove the strings if there are any, break or cut into inch
pieces, cook in salted water from two to three hours, drain.
season with butter, salt, pepper and cream, and serve hot, or
serve cold seasoned with salt as a salad, using a salad dressing.
PEAS.
Wash the pods before shelling and the peas will need no
washing. Pick over to remove the fine particles. Put them
into boiling water and let them boil until nearly done, then
add salt and let the water boil nearly away. Season with but-
ter, salt and cream. If the peas are a little old, put in a lump
of soda half the size of a pea and a teaspoonful of sugar when
you put them on to boil. If to be used as a garnish for lamb,
cook until the water is nearly out and season with butter, salt
and pepper.
BOILED CABBAGE.
Select a small firm cabbage, remove the outside leaves, cut
in quarters and cook in salted boiling water from three to four


VEGETABLES.
hours. Drain well, chop and season with butter and cream, or
pour over a drawn butter gravy, and sprinkle with buttered
crumbs and bake until the crumbs are browned.
ANOTHER METHOD.
Chop the cabbage, after removing the outside leaves and
core, and cook one hour in salted water; drain in colander and
season with butter, cream and pepper.
CAULIFLOWER.
Boil in well salted water three-quarters of an hour, drain
thoroughly, put.bits of butter and pepper over it and pour
over a heated thick cream, if you have it, or make a rich cream
with 1 cup of rich milk, 1 teaspoonful flour, a piece of butter
half the size of an egg, salt and pepper. Or, after boiling as
before, place in an earthen baking dish, pour over 1 cup of the
made cream, grate over some cheese, sprinkle with cracker
crumbs moistened with butter, put in the oven and brown.
Cauliflower is also good served as a salad. Boil in strong
salted water, let it get cold then serve with mayonnaise dress-
ing. Garnish with hard boiled eggs.
“Herbs and other country messes which the neat-
handed Phyllis dresses.”—Milton.
SPINACH.
Wash the spinach very carefully, boil in salted water
twenty minutes. Drain and chop fine, add 1 tablespoonful of
butter, 12 cup of sweet cream and a pinch of salt, put in a
saucepan and cook over a slow fire twenty minutes, stir con-
stantly, and serve on slices of thin buttered toast.
MRS. HENRY FAIRBANKS.
ASPARAGUS.
Wash and break into inch pieces; when it strings in break-
ing it is too tough to use. Cook in boiling salted water one
half hour or until done, drain well in a colander. Put into
the double boiler a piece of butter, 1 cup of cream and some


84
COOKERY CRAFT.
salt; when the butter is melted, pour in the asparagus, let
stand a minute and serve as peas. Or, cook and drain as
above, toast several slices of bread, pour the asparagus over
each slice, make a rich cream sauce and pour over the whole.
Asparagus served with a dressing as a salad is also very
nice.
SEA KALE.
This is one of the finest vegetables for greens. Pick the
large leaves and full length of the broad white stems, pick over
carefully and wash. Boil one hour and a half in well salted
water, take into the colander to drain. When well drained put
on a platter and season well with butter and a sprinkling of
salt. Garnish with hard boiled eggs.
PARSNIPS.
Parsnips must be washed thoroughly with a brush. Boil
in salted water one hour, cut them in halves, if small, or, if
large, slice through them lengthwise, and fry them brown on a
well buttered frying pan.
CREAMED PARSNIPS.
Take cold boiled parsnips and slice crosswise one-eighth of
an inch thick. Make a rich cream as for creamed potatoes,
put in your sliced parsnips and let boil three minutes. Serve in
a well heated nappy. .
PARSNIP FRITTERS.
Boil parsnips until tender, dip them in water and slip the
skins off, mash and season well with butter, salt and pepper.
Shape into small flat oval cakes, roll in flour and fry in butter.
TURNIPS.
Boil in salted water (or steam) until tender, mash and sea-
son with butter, salt and pepper. Add a sprinkling of sugar
if you like, or cut into dice and follow the rule for creamed
parsnips.


VEGETABLES.
BEETS,
Wash, but do not trim or break any part of the skin.
Young beets will cook in an hour, but old beets require a
longer time. If wilted they never become tender. When cooked
dip them in a pan of cold water and rub the skins off. Slice
young beets, sprinkle with sugar, salt and pepper, put bits of
butter over them, set in the oven for a minute and serve hot.
Or they may be cut into dice and served with cream, or make a
rich cream sauce and pour over them, or they may be served
in vinegar.


PIES AND PASTRY.
MRS. G. E. GOODALL.
PIE PASTE NO. 1.
1 pint flour.
1 cup of butter and lard mixed.
1 teaspoonful of baking powder.
Mix the baking powder with the flour, then work in half
the shortening and a little salt, mix with icewater. For the
top crust roll out the paste, spread on the rest of shortening,
sprinkle with flour. This quantity makes two pies.
Mrs. P. D BLODGETT.
PIE PASTE NO. 2.
41/2 tablespoonfuls lard. 1/2 teaspoonful soda.
21/2 tablespoonfuls warm 1/2 teaspoonful salt.
water.
1/2 teaspoonful cream tartar.
1 tablespoonful sour cream or milk.
Flour to roll out. For one pie.
Mrs. WILLIAM JOHNSON.
PIE PASTE NO. 3.
For four pies take 6 cups flour and I scant cup of lard.
Chop the two together with a knife, add a little salt and 1
teaspoonful of cream tartar. Dissolve 12 teaspoonful soda in
2C


PIES AND PASTRY.
a little water, then moisten the whole with cold water. When
the upper crust is rolled out spread lard over it, then sift on
flour and press it down with the palm of the hand. Put on
flour so it will not be sticky, then mark and put it on the pie
and hold under the cold water faucet until the water has
covered the pie, then bake.
S. A. M.
TART SHELLS.
42 cup butter.
1 teaspoonful cream tartar.
1/2 cup lard.
1/2 teaspoonful soda.
3 tablespoonfuls cold water. 1/2 teaspoonful salt.
1 tablespoonful sugar. White of 1 egg.
Mix as hard as pie crust.
BANBERRIES.
2 cups raisins, seeded and
chopped.
1 cup powdered sugar.
1 lemon.
1 egg
Grate outside of lemon; chop the rest fine. Cut rounds of
nice pastry; fill half full with the mixture and cover like turn-
overs, pinching the edges carefully. Place on a tin and bake a
delicate brown.
AMBER TARTS.
Line patty pans with puff paste and bake. Next fill them
half full of any kind of fruit jam. Beat the whites of 2 eggs
to a stiff froth. Add 8 drops of the essence of almond and
a very little sugar; put this over the jam and return to oven
and brown slightly.
CREAM TARTS.
Fill tart shells with whipped cream, then drop a teaspoon-
ful of jelly on the top of each. Mrs. P. D. BLODGETT.
“Friends, this is an age of inquiry. Can any one
tell who first imprisoned our luscious fruits in a paste
of grease and flour, baptized the thing in fire, and
named it pie??” — Home Life in Tweenit.


COOKERY CRAFT.
APPLE PIE.
Choose nice tart apples; pare, quarter, core and slice.
Line a pie plate with good paste. Lay the apples evenly on
them, cover with a scant cup of sugar, put bits of butter over
sugar, and a little nutmeg or cinnamon. Cover with top crust
and bake slowly twenty minutes.
FROSTED APPLE PIE.
6 medium-sized apples, steamed and sifted.
Yolks of 2 eggs.
Sweeten to taste, flavor with lemon extract. Bake with
one crust. When the pie is baked and partially cool, frost
with the whites of 2 eggs and a little sugar. Return to
oven and brown slightly.
Mrs. J. B. BRALEY.
BLACKBERRY PIE.
Stew the berries and sweeten. Pour into pie plates lined
with good paste; put bits of butter on top; dredge with flour;
cover with top crust.
PUMPKIN PIE.
1 pint sifted pumpkin. 1 cup sugar.
1 pint cream.
2 eggs.
1 teaspoonful ginger.
If milk is used put in butter the size of an egg.
Mrs. P. D. BLODGETT.
RHUBARB PIE,
1 cup chopped rhubarb.
1 egg.
1 cup sugar.
Butter the size of a walnut.
Bake with two crusts.
CIDER PIE.
4 tablespoonfuls boiled cider. 1 cup sugar.
1 tablespoonful corn starch. 1 egg.
5 tablespoonfuls of water. Flavor with lemon.
Bake without a cover and frost.
MRS. G. C. BURNHAM.


PIES AND PASTRY.
89
“They don't make pies as they used to when I
was a boy." – Harriot.
COCOANUT CUSTARD PIE.
1 quart milk.
1 cup sugar.
1 cup cocoanut.
Yolks of 5 eggs.
1 tablespoonful corn starch. Salt to taste.
Use whites of eggs for frosting or meringue. Makes two
pies.
D. L. W.
COCOANUT PIE.
2 tablespoonfuls cocoanut. 2 eggs.
3 tablespoonfuls sugar. 1 pint milk.
2 tablespoonfuls cornstarch. Butter the size of a walnut.
Cook the cocoanut in milk slowly; add sugar and yolks of
eggs well beaten together; next the cornstarch with a little
cold milk. Line a pie plate with crust and bake, after which
fill with the above and frost with the whites of the eggs
beaten to a stiff froth. Spread on pie and sprinkle with
powdered sugar and cocoanut. Set in the oven and brown
slightly.
CRANBERRY PIE.
2 pounds fruit.
1 pound sugar.
Stew as for sauce. Pour into plates lined with paste. Put
in bits of butter. Cover with strips of paste and bake.
CREAM PIE.
2 cups milk.
1 tablespoonful butter.
12 cup sugar.
2 eggs.
Flavor with vanilla.
Stir sugar and butter to a cream; add the eggs well
beaten. Bake with one crust. Mrs. P. D. BLODGETT.
“There are more things in heaven and earth,
Horatio,
Than are dreamt of in your philosophy." — Hamlet.


COOKERY CRAFT.
MINCE PIE.
2 cups meat.
2 cups raisins.
3 cups maple sugar.
6 cups apple.
1 cup boiled cider.
2 cups pot liquor.
1 cup chopped suet.
42 cup sweet pickle juice.
4 teaspoonfuls salt.
1 teaspoonful allspice.
4 teaspoonfuls cinnamon. 2 teaspoonfuls cloves.
Mix all thoroughly together and let it cook slowly four
hours.
Mrs. ESTHER Carr.
CUSTARD PIE NO. 1.
1 cup milk.
1/2 cup cream.
1/2 cup sugar.
2 eggs.
Boil the milk, beat the eggs light, stir into boiling milk,
then add cream and bake in deep plate.
Mrs. A. C. BABBITT.
“And she's wise as she is winsome, and as good
as she is wise,
And, besides her other graces, she is good at baking
pies.”
CUSTARD PIE NO. 2.
A good custard pie can be made from the yolks of 4 eggs
when the whites have been used for cake. Add 2 cup sugar
and 2 cups milk. Great care must be used not to bake too
much.
Mrs. A. D. Nelson.
MOCK MINCE PIE.
1 cup bread crumbs.
1 cup sugar.
1 cup vinegar.
1/2 cup butter.
12 cup molasses.
23 cup raisins.
All kinds of spice.
Mrs. GOODALL.
CURRANT PIE.
1 cup mashed currants. 1 tablespoonful water.
1 cup sugar.
1 tablespoonful flour.
Yolks of 2 eggs.
Bake with one crust and frost with the whites of eggs
lightly beaten with a little powdered sugar.


PIES AND PASTRY.
•
SQUASH PIE.
12 cup of squash.
12 cup sugar.
1 egg
A piece of butter size of a
A bit of salt and pepper. walnut.
1 cup milk.
A little allspice and cinnamon.
Bake with one crust.
MRS. MARTHA SMITH.
PEACH PIE.
Pare and stone the fruit. Cut in small pieces. Line a
plate with paste, put in peaches, cover with a scant cup of
sugar, put bits of butter over the top, dredge with flour, then
put on top crust and bake.
RAISIN PIE.
1 cup raisins.
Juice of 1 lemon.
1 cup sugar.
• Butter the size of a walnut.
Boil and stone the raisins, then chop and add butter.
Bake with two crusts.
ORANGE PIE.
1 cup sugar.
Pulp and juice of 2 oranges.
1 cup milk.
Yolks of 3 eggs.
Stir the eggs with sugar and a little of the grated orange
peel and a tablespoonful of butter; add milk, and lastly the
orange. Bake with one crust. After the pie is cool spread the
whites of eggs well beaten, with a little sugar on top. Return
to oven and brown slightly.
SWEET POTATO PIE.
1 pint of boiled and mashed 1 cup milk.
potatoes.
1/2 cup butter.
1 cup sugar.
1 teaspoonful vanilla.
3 eggs.
Pour the milk on potato and put through a colander.
Beat the yolks of eggs light, cream the butter and sugar; add
vanilla, and, last of all, the whites of eggs beaten to a stiff
froth. Bake with crust, and when done sprinkle sugar over
top.


92
COOKERY CRAFT.
“A more convenient, labor-saving medium than
this excellent compilation of Dates can scarcely be
found in any language.” – New York Tribune, Book
Review
DATE PIE.
Simmer slowly 1 pound of dates in milk to cover them.
Sift them through a sieve to free them from the stones; add 1/2
cup of sugar, the yolks of 3 eggs, a little cinnamon, and 1 pint
of boiled milk. Bake in deep lined plates as for custard pie.
Whip the whites and frost, having flavored the frosting with
vanilla. Brown nicely. This is sufficient for two pies.
Mrs. R.


PUDDINGS AND SAUCES.
95
off the crust, break it up in small pieces and mix with the hot
baked apple. Set all away to grow cold.
CRUST.
1 quart flour.
1 teaspoonful salt.
1 cup butter.
2 teaspoonfuls baking powder.
1 scant pint sweet milk.
Mrs. MERRILL.
INDIAN PUDDING.
1 quart scalded milk. 13 teaspoonful each salt, ginger,
12 cup molasses.
cinnamon.
34 cup corn meal.
Butter size of walnut.
Add a cup of cold milk just before putting in oven. Bake
one and one-half hours. Serve with whipped cream.
MRS. GOODALL.
FIG PUDDING.
1 cup molasses.
1 cup chopped suet.
1 pint milk.
344 cups flour.
2 eggs.
1 teaspoonful soda.
1 teaspoonful cinnamon. 42 teaspoonful nutmeg.
1 pint figs.
Pour into buttered mold and steam five hours. Serve with
Liquid Sauce.
Mrs. T. C. FLETCHER.
SUET PUDDING.
1 cup suet, chopped fine. 1 cup sour milk.
1 cup molasses.
4 cups flour.
1 teaspoonful soda.
Salt and spice to taste.
Steam three hours. One cup raisins improve it.
Mrs. A. SIMPSON.
ENGLISH PUDDING.
1 cup sour milk.
1 cup raisins.
2 cup chopped pork or 1/2 cup 3 cups flour.
butter.
1 teaspoonful soda.
23 cup molasses.
Steam three hours. Serve with Sour Sauce.
Mrs. E. E, Çarr,


COOKERY CRAFT.
HEIDELBURG PUDDING.
“The secret of making this, observed the Count,
has been kept in our family for many centuries—taste
it.”—Count of Monte Beni.
1 cup molasses.
1 cup sweet milk.
212 cups flour.
1 cup suet or butter.
1 cup raisins.
1 egg
2 teaspoonfuls baking powder. 1 teaspoonful each cinnamon
1/2 teaspoonful each cloves and and allspice.
nutmeg
Steam three hours and serve with pudding sauce.
Mrs. EMMA C. FAIRBANKS.
ENGLISH PLUM PUDDING.
1 brick loaf bread, cut in slices 22 teaspoonful cloves.
thin as a knife.
1/2 teaspoonful nutmeg.
1 pint bowl raisins (stoned). 1 teaspoonful salt.
4 eggs.
4 cups milk.
3 teaspoonfuls cinnamon. 2 cups molasses.
Butter pan well, lay in alternate layers of bread and
raisins, (occasionally buttering a slice of bread), until the dish
is full. Pour on 3 cups of milk and let it stand over night.
Beat egg, add molasses, spice, and the other cup of milk, and
pour over the pudding in the morning. Tie a wet cloth over
the top and put in a kettle of water. Boil five or six hours.
Mrs. HENRY FRENCH.
ENGLISH PLUM PUDDING.
“On the 12th of May, 1718, James Austin began.
to cook his plum pudding at The Red Lion. It weighed
1000 pounds. He cooked it 14 days, but before he
could get it over to The Boar's Head for his guests,
the hungry Londoners seized and devoured it, while
the band played 'What lumps of pudding my mother
gave me.'”-Larwood and Hotten.


PUDDINGS AND SAUCES.
97
RICE PUDDING No. 1.
1/2 cup rice.
1 quart milk.
1 teaspoonful of salt.
Steam until soft. Add the yolks of 4 eggs, 4 tablespoonfuls
of sugar, 1 cup of raisins, stir together. While hot pour in a
deep dish and bake fifteen or twenty minutes. Beat the whites
of the eggs and pour over the top. Set in the oven and brown
a little.
Mrs. J. M. Alvord.
RICE PUDDING No. 2.
1 cup rice.
1 cup sugar.
3 pints sweet milk.
5 eggs.
2 teaspoonfuls extract of lemon. 1 teaspoonful salt.
Cook the rice in the milk. When it is soft stir in the salt
and yolks of the eggs. Set in the oven a few minutes. For
the frosting take whites of the eggs, the sugar and lemon.
Brown lightly.
Mrs. CRAWFORD RANNEY.
STEAMED PUDDING.
1 cup molasses.
3 cups flour.
1 cup sweet milk.
42 teaspoonful soda.
12 cup melted butter.
A pinch of salt.
1 cup stoned raisins.
42 teaspoonful each cinnamon,
1/2 cup currants.
grated nutmegs and cloves.
Steam three hours. Equally good without the fruit.
MRS. HENRY FAIRBANKS.
POOR MAN'S RICE.
Put 1 quart of sweet milk into a kettle to heat. Take 3
cups of flour, break 1 egg into it and rub them together. When
the milk boils, salt to taste, and stir into it the prepared flour.
To be eaten at once.
S. A. MATHER.
CHOCOLATE BREAD PUDDING.
2 eggs.
23 cup sugar.
1 pint boiling milk.
2 tablespoonfuls grated choco-
2 cups bread crumbs.
late.
Mrs. T. C. FLETCHER.


98
COOKERY CRAFT.
CHERRY PUDDING.
Mix together 2 cups of flour, 2 teaspoonfuls of baking
powder, and water enough for a soft dough. Butter cups and
drop in a little dough, some stoned cherries, then dough, to half
fill the cup. Steam one-half hour. Eat with sweetened cream.
Mrs. ANNIE T. Horton.
BLUEBERRY PUDDING.
Two cups of bread flour, with 2 teaspoonfuls Royal bak-
ing powder, piece of butter size of an egg rubbed in the flour,
and sweet milk enough to make a thick dough. Stir in 1 pint
of blueberries, and steam one and one-half hours. Serve with
cream and maple sugar.
Mrs. HENRY ALBEE.
“Come, give us a taste of vour quality.”—Hamlet.
WATERMELON PUDDING.
1 egg
242 cups flour.
1/2 cup sugar.
2 teaspoonfuls baking powder.
1 cup strawberry juice. 1 large teaspoonful butter.
1/2 teaspoonful salt.
1 cup raisins.
Mix the baking powder and salt with the flour and stir in
the raisins. Add the strawberry juice, then stir in the egg and
sugar, well beaten together, and add the melted butter. Steam
one and one-half hours. Serve with Savory Sauce.
Edith E. RANNEY.
SWEET CORN PUDDING.
12 ears of sweet corn.
1 quart milk.
2 eggs.
1/2 cup flour.
1 tablespoonful sugar. A little salt.
Draw knife through each row of corn, cutting every kernel ;
then scrape out the corn, leaving the hulls on the cob. Mix
this corn with milk, add the eggs, beaten light, with the flour,
then the sugar and salt. Put in tins one inch and a half thick,
and bake two hours or longer. To be eaten with butter.
Mrs. I. J. ROBINSON,


PUDDINGS AND SAUCES.
99
1 egg.
APRICOT PUDDING.
1 cup sweet milk.
1 heaping teaspoonful baking
powder.
12 cup flour.
1 heaping tablespoonful butter.
Put a spoonful of the batter in each cup, then 4 halves of
canned apricots; turn the rest of the batter over them ; steam
three-quarters of an hour. Serve with sugar and whipped
cream.
MRS. ETTA GRAHAM STANHOPE.
SNOW BALL PUDDING.
42 cup butter.
2 cups flour.
1 cup sugar.
Whites of 4 eggs.
1/2 cup milk.
2 teaspoonfuls baking powder.
After the butter is well creamed, put the sugar with it
gradually. Mix the baking powder and flour and add alter-
nately with the milk. Then add the whites of eggs beaten stiff.
Fill cups half full and steam twenty minutes or half an hour.
This amount makes a dozen. When you take them from the
cups for the table, roll in powdered sugar and cocoanut.
Mrs. C. H. STEVENS.
“ The woman who maketh a good pudding in
silence is better than she who maketh a tart reply.”
TAPIOCA PUDDING.
1 cup tapioca.
1 pint milk or little more.
4 eggs.
11/2 cups sugar.
Little nutmeg
Little piece butter and salt.
Put the tapioca in cold water and set on back of stove and
cook slowly until done. Bake in moderate oven.
Mrs. H. F. ESTABROOKS.
TAPIOCA CREAM.
1/2 cup tapioca.
1 quart milk.
1/2 cup sugar.
Yolks of 3 eggs.
12 saltspoonful salt.
42 teaspoonful vanilla.
Soak the tapioca in hot water until soft, scald the milk in
a double boiler, when hot add the tapioca, and cook until
513269B


100
COOKERY CRAFT.
transparent. Beat the eggs, and sugar, and salt, and add, and
cook until it thickens like boiled custard; when cool add the
flavoring. Beat the whites of the eggs to a stiff froth, add 3
tablespoonfuls sugar, and after beating lay on top of pudding
and brown in oven.
Mrs. C. E. PECK.
MARSHMALLOW PUDDING.
1 pint milk.
12 cup sugar.
1 tablespoonful cornstarch. 2 tablespoonfuls Baker's choco-
2 eggs.
late melted and boiled with
Vanilla flavoring.
the milk.
Line a dish with marshmallows, pour custard over them
while hot, and add the whites of eggs, with 1 tablespoonful
of powdered sugar. Dot the top with marshmallows.
Mrs. Henry.ALBEE.
CHOCOLATE PUDDING.
Make a cornstarch pudding with a quart of milk, 3 table-
spoonfuls cornstarch and 3 tablespoonfuls of sugar. When
done, remove about half, and flavor to taste, and then to that
remaining in the kettle, add an egg beaten very light, and 4
tablespoonfuls of chocolate, grated and dissolved in a little
milk. Put in a mold, alternating the dark and light. Serve
with whipped cream or boiled custard.
MRs. 0. C. CHAMBERLIN.
BLACKBERRY FLUMMERY.
Blackberry fummery is made by placing a pint of ripe
blackberries in a saucepan with a pint of water, let boil slowly
without stirring for ten minutes. Moisten 2 tablespoonfuls of
cornstarch with cold water, stir into the berries, let thicken,
take from the fire and add 1/2 teacup of sugar. When cool,
serve with sugar and cream. Mrs. W. T. HORTON.
CORNSTARCH PUDDING.
One pint water, 3 tablespoonfuls of cornstarch, 3 table-
spoonfuls of sugar, whites of 2 or 3 eggs. Let the water be


PUDDINGS AND SAUCES.
101
hot in double boiler and thicken with the starch. First wet
the cornstarch with a little cold water, add the sugar and a
little salt, cook five minutes. Beat the whites of the eggs to a
stiff froth, and when ready to take from the stove, add the
beaten whites, stir briskly and pour into a mold to ccol. Make
a custard, using the yolks of the eggs, 1 teaspoonful cornstarch,
1 pint of milk, sweeten to taste and flavor with vanilla. When
cold pour around the mold on deep dish, or serve separately.
SARAH DANIEL.
A DISH OF HAPPINESS.
Take 1 large spoonful of usefulness, 1 cup of love for mother,
another cup of love for your little brothers and sisters, a whole
pound of wishes to make others happy, and a very small tea-
spoonful of wishing to be happy yourself; mix it all up together,
and see if it doesn't make the nicest kind of an afternoon for
anybody.
Mrs. W. T. Horton.
SNOW PUDDING.
13 box gelatine.
Whites of 3 eggs,
42 cup sugar.
1 coffee cup cold water.
Juice of 1 large lemon.
Soak the gelatine one hour in the cup of cold water, then
set on stove until dissolved. When cooled to the consistency
of cream, beat until white and foamy. Have the whites of the
eggs beaten light, and add to the gelatine, then the sugar,
and lastly the lemon juice. Set in a cold place to harden.
CUSTARD FOR ABOVE.
1 pint milk.
Yolks of 3 eggs.
12 cup sugar.
1 teaspoonful vanilla.
Scald the milk, add the eggs and sugar beaten light, steam
until it thickens, then add vanilla. Mrs. Paul S. Carter.
SPANISH CREAM
42 box gelatine, soaked one hour in 12 pint milk.
Boil 1 quart of milk, to this add the dissolved gelatine and


102
COOKERY CRAFT.
let it boil, then add the yolks of 8 eggs. Beat the whites of the
same to a stiff froth and add to the custard after taking it from
the stove, stirring it in thoroughly. Season with vanilla, and
add a little salt.
A. M. P.
PUDDING.
1 pint sweet milk.
2 eggs.
44 cup sugar.
13 box gelatine.
1 dessertspoonful vanilla.
Cover gelatine with cold water, stand one hour. Beat
sugar and yolks of eggs well together, add to milk heated in
steamer, stir until soft custard, stir in gelatine and flavoring.
When custard is cold, but not hard, add the whites of eggs
beaten light. Beat all together until foamy. Harden in mold.
Serve with whipped cream.
H. P.
“Requiring, with various tastes, things very
unlike.”-Horace.
SAVORY PUDDING SAUCE.
1 cup sweet milk.
1 large tablespoonful butter.
1 tablespoonful flour.
1 cup sugar.
Salt.
White of 1 egg
1 teaspoonful vanilla.
Boil the milk and thicken with flour, worked smooth in a
little cold water. Cook five minutes, and add a little salt.
Cream the butter and sugar and add the vanilla, beat into the
cool thickened milk, then gradually stir in the beaten white of
the egg
Editu E. RANNEY.
FROTH SAUCE.
1 cup sugar.
1 cup boiling water.
1/3 cup butter beaten to a cream. Juice of 1 lemon.
1 egg beaten to a froth. Mrs. (). C. CHAMBERLIN.
QUICK PUDDING SAUCE.
Use 1 cupful of any fruit juice, fresh or canned, add 42 cup-


PUDDINGS AND SAUCES.
103
ding.
ful sugar and 1 teaspoonful cornstarch. Boil five minutes and
strain.
Mrs. T. C. FLETCHER.
PUDDING SAUCE.
1 cup sugar.
Butter the size of an egg.
1 tablespoonful flour.
Mix these well together, pour in 1 cup of boiling water
and let boil until thick enough, then put in enough vinegar and
nutmeg to flavor well.
Mrs. S. J. BURBANK.
CREAMY SAUCE.
14 cup butter.
3 tablespoonfuls cream or milk.
12 cup powdered sugar. 1 teaspoonful vanilla.
Wash the butter and cream it. Add slowly the powdered
sugar, then add the cream, a very little at a time, also the
vanilla. Place where it will be cold until you serve the pud-
Mrs. C. H. STEVENS.
“The good things of life are not to be had singly,
but come to us with a mixture.”—Chas. Lamb.
GOLDEN SAUCE.
2 tablespoonfuls butter.
1 egg
1 gill powdered sugar. 42 teaspoonful vanilla.
Beat the butter to a cream, and gradually beat into it the
powdered sugar, next add the yolk of the egg and beat well.
Beat the white of the egg to a stiff froth, and stir into the
sauce. Add the flavor. Place the bowl in a pan of boiling
water and cook four minutes, stirring constantly.
Miss Eva S. BURKE.
PUDDING SAUCE.
Whites of 2 eggs (beaten), add 1 cup sugar and beat, add
the yolks well beaten, and a cup of cream. A. T. H.
CREAM SAUCE.
1 egg
1 tablespoonful flour.
1 teacup sugar.
1/2 teaspoonful salt.
1 teacup boiling water.


PUDDINGS AND SAUCES.
105
SAUCE FOR SNOW PUDDING.
Beat together the yolks of 6 eggs and 1/2 cup sugar, add to
this 2 tablespoonfuls milk and 1/2 teaspoonful salt. Put 1 pint
milk into a double boiler, let it come to a boil and then stir in
the eggs. Stir this two minutes, then take off and set in ice
water. Flavor with vanilla. Mrs. J. W. Balch.


CREAMS, SHERBETS, FANCY DISHES.
Miss MABEL FAIRBANKS.
VIE CARAM
To centis
ander
to
RASPBERRY SPONGE.
1 quart raspberries.
1 cup sugar.
1/2 package gelatine.
Whites of 4 eggs.
11/2 cups water.
Juice of 1 lemon.
Soak the gelatine in 1/2 cup of the water until soft. Wash
the raspberries and add half the sugar to them. Boil the
remainder of the sugar and water gently twenty minutes.
Rub the raspberries through a sieve. Add the gelatine to the
boiling syrup and take from the fire immediately; then add the
raspberry juice. Place in a pan of ice water and beat five
minutes, add the whites of the eggs and beat until the mixture
begins to thicken. Pour into molds and set away to harden.
Serve with sugar and cream. Mrs. JONATHAN Ross.


CREAMS, SHERBETS, FANCY DISHES.
107
"In this inconvertability we neither acquire the
functions of what we eat, nor impart our functions to
what eats us-it is not likely, e. g., that a sponge
would be to the stomach of Mr. Huxley anything
more than Mr. Huxley would be to the stomach of a
sponge."--Scientific Sophisms, 576.
PEACH TAPIOCA.
Drain 1 can of peaches, sprinkle with powdered sugar and
let stand one hour. To the syrup add enough water to make
3 cups. Boil and add 1/4 cups pearl tapioca, 2 tablespoonfuls
sugar and 1 saltspoonful salt, and cook until the tapioca is
transparent. Line a mold with the sections of peaches, pour
in the tapioca and bake in a pan of hot water thirty minutes.
Cool and serve with whipped cream, sweetened and flavored.
Two tablespoonfuls of gelatine, added when to be served cold,
will make it keep its shape. Miss MABEL FAIRBANKS.
CHARLOTTE RUSSE.
1 pint cream. -
1/2 cup sugar.
1 teaspoonful vanilla. Sponge cake.
Mix the cream, vanilla and sugar. Place the bowl in ice
water, and when chilled whip to a stiff froth, and skim off the
whip into a sieve. Drain and whip again that which has
drained through. When nearly all whipped, line a glass dish
with sponge cake or lady fingers, fill with the cream, garnish
with cubes of any bright jelly and keep on ice until ready to
serve.
ORANGE CHARLOTTE.
13 box Cox's gelatine. 1 cup orange juice.
12 cup cold water.
1 lemon.
1/2 cup boiling water. Whites of 3 eggs.
1 cup sugar.
Dissolve gelatine in the cold water, then add the boiling
water with the sugar, orange juice and some of the pulp, and
the juice of the lemon. Bring just to a boil, remove from the


105
COOKERY CRAFT.
fire and when quite cold and nearly stiff, beat in the whites of
the eggs beaten to a stiff froth. Beat all together well and
keep on ice until nearly time to serve; then pile up in the center
of a dish lined with lady fingers or thin slices of sponge cake.
Mrs. GEORGE W. KYBURG.
CHOCOLATE CHARLOTTE.
Remove the whip from 1 pint of cream and drain. Soak 1/4
box gelatine in 14 cup cream fifteen minutes and dissolve in 1/3
cup hot cream. Add 1/2 cup powdered sugar, 142 squares of
Baker's chocolate melted and cooked until smooth with 1/3 cup
sugar and 3 tablespoonfuls hot water. Stir until it thickens
slightly, when the whip should be carefully folded in; add 1
teaspoonful vanilla. Line a mold with lady fingers placed
about one-fourth inch apart, turn in the mixture and chill.
This amount of charlotte will serve six or eight people.
M. FAIRBANKS.
COFFEE SPANISH CREAM.
42 pint milk.
5 tablespoonfuls sugar.
12 pint strong coffee.
3 eggs.
1/2 box gelatine.
Put milk and gelatine in a double boiler and heat together
until gelatine is dissolved; then add coffee which has been
strained and allowed to settle until perfectly clear; then add
yolks of eggs well beaten with sugar. Cook until it thickens,
which may be fifteen minutes if the boiler is an earthen one;
then remove from the fire and add the whites of the eggs beaten
to a stiff froth. Beat all together, flavor with vanilla and set
on ice to cool. Serve with cream and sugar. This must be
made early in the morning for a dessert, and it is better to
make it the day before it is wanted.
Mrs. HENRY G. ELY.
ORANGE CREAM.
Cut up 4 oranges into small pieces and sprinkle with sugar.
Make a thin custard, using 1 pint milk, 1 egg, 2 tablespoonfuls


CREAMS, SHERRETS, FANCY DISHES
109
sugar and 1 teaspoonful cornstarch. When cold pour over the
oranges and garnish with whipped cream. Keep in a cool
place until ready to serve.
Mrs. H, C. Bond.
Or, make a thicker custard, and in place of whipped cream
make a meringue of the whites of 3 eggs and 3 teaspoonfuls
sugar, spread over the custard and just brown in the oven.
LEMON JELLY AND STRAWBERRIES.
Make lemon jelly with gelatine and pour intu cups, filling
them half full of jelly. Then fill up with strawberries or any
other fruit. Serve cold with whipped cream.
Mrs. P. D. BLODGETT.
BLANC MANGE.
Dissolve 13 box gelatine in 12 pint milk (over the teakettle.)
While that is cooling whip 1 pint cream, add 1 cup sugar; fla-
vor to taste; add the cooled milk and pour into a mold.
Mrs. HENRY FRENCH.
“There were mounds of blo'monje, also custard, some
of the indolent fluid sort; others firm, in which every
stroke of the spoon left a smooth, conchoidal surface
like the fracture of chalcedony.”-Holmes.
APPLE SNOW.
Stew 3 large tart apples, cored and quartered but not
pared, drain and rub through a sieve. Beat the whites of 3
eggs stiff, add 1/2 cup fine granulated or pulverized sugar and
beat again. Add the apple and beat till like snow. Pile light-
ly in a glass dish, garnish with jelly and serve with a custard
made as follows:
BOILED CUSTARD.
Scald 1 pint milk. Beat the yolks of 3 eggs, add 3 table-
spoonfuls sugar and 1 saltspoonful salt and beat well. Pour
part of hot milk upon the eggs and when well mixed pour back
into double boiler and stir constantly till smooth and thick


110
COOKERY CRAFT.
like cream. Strain and when cool add 1/2 teaspoonful vanilla.
Mrs. R. P. FAIRBANKS.
SNOWBALL CUSTARD.
Beat the whites of 3 eggs stiff; make a little sweet, and
boil in 1 pint milk, dipping them into the boiling milk in table-
spoonfuls. As they rise, turn them and when done put into a
glass dish. Then put the beaten yolks with 3 tablespoonfuls
sugar into the milk. Stir until it thickens, remove from the
fire and flavor with lemon or vanilla. Turn this custard
around the white balls in the glass dish.
ANNETTE MATHER.
ICE CREAM.
142 quarts milk.
1 tablespoonful gelatine.
1/2 pint cream.
2 eggs.
Soak the gelatine in 1/2 pint cold milk; heat the remainder
of the milk and add the gelatine and yolks of eggs. When cool
add the whites of the eggs well beaten and the cream, and any
flavor desired. This will make 2 quarts. More cream can be
used if desired.
Mrs. HENRY R. ALBEE.
“In this the appetite is never satisfied except by
most successful exertion of the faculties of research.”
-Argyle on Mind.
PEACH ICE CREAM No. 1.
One pint of peaches run through a sieve and sweetened to
taste; 1 pint cream, 1 pint milk sweetened, whites of 2 eggs
beaten stiff. Put milk and cream in the freezer; when it sets
add peaches and freeze five minutes; add the whites of eggs
and freeze hard.
Mrs. Pearl D. BLODGETT.
PEACH ICE CREAM No. 2.
Take a pint of canned peaches, drain off the juice, cut up
the fruit into small pieces and replace in the juice to which a
pint of water has been added. Add 1 quart of cream and
sweeten to taste. Freeze at once. Other fruit can be used in


COOKIES AND SMALL CAKES.
113
very soft, roll out one-half inch thick, cut in squares, crease
the tops and bake quickly. Plan to just fill the baking pan
with the squares.
Mrs. HENRY G. ELY.
. . Mrs. E. E. CARR.
SOFT GINGERBREAD No. 1.
la teaspoonful ginger.
12 cup sugar (scant). 1 teaspoonful soda (scant).
14 cup shortening
112 cups flour.
12 cup molasses.
Pinch of salt.
12 cup boiling water.
Bake in two inch tins. Mrs. Lulu Fenxo Woolsox.
1 egg
SOFT GINGERBREAD No. 2
2 cups flour.
42 teaspoonful salt.
12 teaspoonful ginger. 1 coffee cup molasses.
Butter size of a walnut.
Mix salt and ginger in flour. Melt butter and stir into the
molasses. One teaspoonful soda dissolved in 2 tablespoonfuls
warm water, and stir into the molasses. Then stir the
molasses into the four while it is foaming.
Mrs. E. BOWKER.
SOFT GINGERBREAD No. 3.
1 cup molasses.
14 teaspoonful cinnamon.
1 teaspoonful soda.
Butter size of an Eng. walnut.
1 teaspoonful ginger.
Pour upon this 12 cup boiling water, add 2 cups flour and
beat thoroughly. Then stir in 1 well beaten egg. Bake in a
thin sheet.
Mrs. A. D. Nelson.
GINGERBREAD No. 1.
1 egg
34 cup butter, or
12 cup sour cream.
1 cup molasses.
234 cups flour.
42 teaspoonful soda.
1 teaspoonful ginger.
Bit of salt.
MRS. W. W. THAYER.


114
COOKERY CRAFT.
GINGERBREAD No. 2.
1 cup molasses (boiled). 1 teaspoonful soda.
12 cup butter.
2 teaspoonfuls ginger.
1 egg (well beaten). . 2 cups flour.
Add egg and butter while warm and beat well.
Mrs. HENRY E. Byron.
GINGER SNAPS No. 1.
1 cup sugar.
1/2 cup water.
1 cup butter.
42 teaspoonful ginger.
1 cup molasses.
1 teaspoonful soda.
Flour to roll out as hard as possible. Roll very thin and
cut in squares.
Mrs. A Bijah Smith.
GINGER SNAPS No. 2.
1 egg
1 teaspoonful soda.
12 cup sugar.
1 teaspoonful ginger.
12 cup butter.
1/2 teaspoonful cinnamon.
1/2 cup molasses.
Flour to roll.
Mrs. HENRY E. Byron.
GINGER SNAPS FOR CHILDREN.
1 cup molasses, boiled and 1 teaspoonful soda.
cooled.
1 teaspoonful ginger.
1 egg
A little salt.
1 tablespoonful vinegar.
Flour to roll without sticking to board. Roll thin.
Mrs. G. H. Taplin.
GINGER DROP CAKES.
3 eggs.
1 cup lard.
1 cup baking molasses. 1 cup brown sugar.
1 large tablespoonful ginger. 1 tablespoonful baking powder
5 cups unsifted flour.
dissolved in 1 cup boiling
water.
Drop tablespoonfuls of this mixture into a slightly greased
dripping pan, about three inches apart.
Mrs. F. A. TIFFT.


COOKIES AND SMALL CAKES.
115
COFFEE COOKIES.
1/2 cup sugar.
1/2 cup butter.
23 teaspoonful ginger.
Very little salt.
1/2 cup molasses.
1/2 cup strong coffee.
1 teaspoonful soda.
Flour to roll out.
Mrs. HENRY E. Byron.
LEMON COOKIES.
5 cups flour.
2 cups sugar.
1 cup butter.
1/3 cup sweet milk.
1 teaspoonful soda.
2 teaspoonfuls extract lemon.
2 eggs.
Mix thoroughly together the flour, sugar and butter. Add
the eggs, well beaten, the soda dissolved in the milk, and the
lemon.
Mrs. CRAWFORD RANNEY.
LEMON SNAPS.
1 cup sugar.
2 eggs.
1 teaspoonful lemon.
Mix very hard with flour.
1/2 cup butter.
144 teaspoonful soda dissolved
in 1 teaspoonful of milk.
Mrs. W. W. S. BROWN.
CREAM COOKIES.
1 egg
1 1/2 cups sugar.
1 cup sour cream.
1 teaspoonful soda.
1 teaspoonful extract lemon. Flour.
Mrs. F. F. RUITER.
WALNUT COOKIES.
1 cup walnut meats, pounded 1 cup sugar.
fine.
1 egg, well beaten.
2 tablespoonfuls milk. Flour to roll thin.
1 heaping teaspoonful baking
powder.
S. C. S.


COOKIES AND SMALL CAKES.
117
CUP CAKES.
1 cup butter.
2 cups sugar.
1 cup sour cream.
3 cups flour (or a trifle more).
3 eggs, beaten separately. 1 even teaspoonful soda.
Flavor to taste.
S. C.
WAFERS.
4 eggs.
1/2 cups butter.
3 cups sugar.
1 teaspoonful soda.
Cream butter and sugar, add the well beaten eggs. Dis-
solve the soda in a very little water. Stir in all the flour pos-
sible, then knead in more; try it and see if it is gummy, if so it
needs more flour. Roll thin, sprinkle with coarse white sugar,
cut into strips and bake a light brown. If they are put into
tin pails or boxes they will keep for months.
Mrs. Henry FAIRBANKS.
GRAHAM CRACKERS,
1/2 cup sugar.
1/2 teaspoonful soda dissolved in
1/3 cup butter.
1/2 cup water.
White of 1 egg
Graham flour to knead.
1 teaspoonful cream tartar.
Roll thin and cut in strips, prick with a fork and bake in a
quick oven till crisp. Use white flour to roll out. Add more
sugar if desired.
Miss HELEN Shaw.
GRAHAM WAFERS.
2 cups graham flour.
2 tablespoonfuls butter.
2 tablespoonfuls sugar. 1/2 teaspoonful ginger.
1/2 teaspoonful cream tartar. A little salt.
Work all into the flour, moisten with cold water with 14
teaspoonful soda.
I. I.
OATMEAL CRACKERS.
2 cups oatmeal (fine).
12 cup hot water.
2 cups white flour.
1/2 teaspoonful soda.
1/2 cup butter.
1 teaspoonful salt.
12 cup sugar.


118
COOKERY CRAFT.
Mix well together the oatmeal, flour, sugar and salt. Melt
the butter and add to it the hot water and soda, and pour
into the dry mixture as quickly as possible. Roll very thin
and bake in a quick oven.
Mrs. MERRILL.
OATMEAL COOKIES.
24,2 cups oatmeal.
2/4 cups flour.
1 full cup butter.
1 full cup sugar.
2 eggs.
2 tablespoonfuls milk.
1 scant teaspoonful soda. 1 large tablespoonfulcinnamon.
Roll thin and bake in a quick oven. MRS. J. N. GALE.
SHREW SBURY CAKES.
1 pound flour.
12 pound butter.
34 pound sugar.
6 eggs.
1 teaspoonful cream tartar. 12 teaspoonful soda.
1 wine glass sweet milk. 1/2 teaspoonful vanilla.
Cream the butter and sugar, add the yolks of eggs well
beaten, then soda dissolved in the milk; lastly, alternate flour
with cream tartar sifted into it, and the whites of eggs beaten
stiff, and add vanilla. Drop with a spoon on buttered tins
and bake in a quick oven. Mrs. HENRY FAIRBANKS.
CREAM COOKIES,
1 cup thick sour cream. 1 egg
1 cup sugar.
1/2 teaspoonful soda.
1/2 teaspoonful salt.
Spice or vanilla.
Flour to make rather stiff dough. Handle but small por-
tion of dough at once and roll about 1/2 inch thick. Bake in
hot oven.
Mrs. REBECCA P. FAIRBANKS.
1 cup butter.
1 egg
1 even teaspoonful soda.
COOKIES.
1 cup sugar.
3 tablespoonfuls milk.
Flour to roll. Roll very thin.
Mrs. HENRY FRENCH,


COOKIES AND SMALL CAKES.
119
WAFERS,
1 cup butter.
2 cups sugar.
1/2 cup milk.
3 eggs.
Spice or flavor as one pleases. 1 teaspoonful soda mixed in 6
cups flour.
Roll dough thin, then sprinkle with fine sugar and roll very
thin. Then cut, and with a wide knife lay in tins and bake.
Mrs. Rebecca P. FAIRBANKS.
VANILLA WAFERS.
1 cup sugar.
23 cup melted butter, scant.
1 egg
4 tablespoonfuls milk.
1 teaspoonful soda.
2 teaspoonfuls cream tartar.
1 teaspoonful vanilla.
Flour to stiffen and roll very thin. Bake in hot oven not
· longer than five minutes. Will make six dozen.
Miss FANNIE RUSSELL.
COOKIES.
1 cup sugar.
1/2 cup butter.
1 egg
1/4 cup milk. .
1 teaspoonful baking powder. 4 cups flour.
Cream butter and sugar, add well beaten egg, then milk,
then baking powder sifted with the flour. Roll thin and bake
twenty minutes.
Mrs. LOREN F. MINER.
Of small cakes it may be said in general that age
cannot wither nor custom stale their infinite variety.


CAKE.
MRS. IRVING H. FROST.
.
ANGEL CAKE No. 1.
Whites of 11 eggs beaten to a stiff froth, 142 cups sugar and 1
cup flour sifted four times with 1 small teaspoonful cream tar-
tar, 1 teaspoonful vanilla, and a little salt. Beat eggs and
sugar, stir thoroughly, add flour a tablespoonful at a time.
Bake forty minutes. Turn pan upside down to cool.
Mrs. W. T. Horton.
ANGEL CAKE No. 2.
10 eggs, whites only. 1/4 cups sifted granulated sugar.
A pinch of salt added to eggs 12 teaspoonful cream tartar.
before beating
1 cup sifted flour.
After sifting flour four or five times set aside 1 cup; then sift
and measure sugar, beat whites of eggs about half, then add
cream tartar and beat until very stiff, stir in sugar, then flour,
very lightly. Put in pan and in a moderate oven at once. Will
bake in thirty-five to fifty minutes. Mrs. J. W. BALCH.


CAKE.
121
ANGEL CAKE No. 3.
1 teaspoonful cream tartar. 1 tumblerful flour.
Whites of 6 eggs.
1 tumblerful sugar.
Sift flour five times. Put cream tartar in tumbler, fill
tumbler with flour and sift again; measure sugar and sift;
beat whites stiff, add the sugar, and then the flour, beat until
well mixed, add salt and flavoring. Bake from one-half to one
hour. Turn tin upside down to cool.
Mrs. A. M. RITCHIE.
“While Gilliat gazed, something white passed be-
fore him, and---quickly vanished.”-- Toilers of the Sea.
ARCHANGEL CAKE.
8 eggs, whites only.
1 cup butter.
2 cups sifted flour.
1 cup A sugar.
1 teaspoonful baking powder.
Cream butter and sugar, add flour and flavoring, add
lastly the whites beaten to a stiff froth. Bake in layers six to
ten minutes, and fill with almond paste filling, or bake in a
Turk's head tin. Bake about thirty minutes in a moderately
quick oven.
Miss Lizzie M. Ross.
MARBLED CHOCOLATE CAKE.
1/2 cup butter.
1 cup sugar.
1/2 cup sweet milk.
112 cups flour.
1 teaspoonful baking powder. Whites of 4 eggs (added last).
Take 1 cup of this mixture, add to it 5 tablespoonfuls
grated chocolate wet with milk, and flavor with vanilla. Put
a layer of white batter in cake pan, drop the chocolate batter
with a spoon in spots, pour over the remaining white batter
and bake. Ice with Chocolate Icing No. 1.
Miss MARGARET MERRILL.
CHOCOLATE OR BLACK CAKE.
3 eggs beaten separately. 3 cups flour.
2 cups powdered sugar, or 12 cup milk.
142 cups granulated sugar. 72 cup butter.
3 teaspoonfuls baking powder. 2 squares chocolate,


122
COOKERY CRAFT.
Cream the butter, sugar and yolks of eggs thoroughly,
then add milk, then whites of eggs beaten stiff, add flour and
stir hard, then stir in the chocolate dissolved in a little hot
water. Bake in loaf or layers.
Miss Eva BURKE.
CHOCOLATE CREAM CAKE.
1 egg
1 cup sugar.
12 cup butter.
1 cup sweet milk.
3 cups flour.
3 teaspoonfuls baking powder.
Bake in two layers. Ice with Boiled Chocolate Icing No. 2.
Mrs. GRACE WEBSTER LOCKE.
CHOCOLATE LAYER CAKE,
12 cup milk.
3 tablespoonfuls melted butter.
11/2 cups sugar.
2 teaspoonfuls baking powder.
2 cups flour.
Ice with Boiled Chocolate Icing No. 1.
MRS. PERCY THOMPSON KENNEDY.
CARAMEL CAKE No. 1.
2 eggs.
1 teaspoonful cream tartar.
1 cup sugar.
1/2 teaspoonful soda.
1/2 cup butter.
2 cups flour.
1/2 cup sweet milk.
Bake in two tins. Put together with Caramel Frosting
No. 2.
Mrs. W. A. TAPLIN.
CARAMEL CAKE No. 2.
1 cup sugar.
2 eggs.
1/4 cup butter.
1 teaspoonful cream tartar.
1/2 cup sweet milk.
Y2 teaspoonful soda.
2 cups flour (heaping). 12 cup grated chocolate.
Dissolve the chocolate and stir into the cake. Make two
layers and bake rather quickly.
CREAM.
23 cup milk.
Butter size of an egg.
2 cups sugar.


CAKE.
123
Boil ten minutes, remove from the fire and stir until cool.
Add 1 teaspoonful of vanilla and spread on the cake.
Mrs. C. C. MONTGOMERY.
“It is sometimes pleasant enough to consider the
different notions which different persons have of the
same thing."-Addison.
SPONGE CAKE No. 1.
3 eggs beaten separately. 112 cups sugar.
Large 1/2 cup cold water. 2 cups flour.
1 teaspoonful cream tartar. 1/2 teaspoonful soda.
Stir the yolks and sugar together, add part of the water,
then the beaten whites, and dissolve the soda in the remaining
water.
Mrs. LULU FENNO Woolson.
SPONGE CAKE No. 2.
Two eggs, whites and yolks beaten separately, 1 cup
powdered sugar; 13 of the sugar beaten with the yolks and the
remainder with the whites; then beat all together, add 1 cup
flour, 1 teaspoonful Royal baking powder, a little salt, beat all
together, then add 1/2 cup boiling water, beat well and bake in
a moderate oven.
Mrs. MINNIE R. IDE.
SPONGE CAKE No. 3.
2 eggs.
34 cup sugar.
3 tablespoonfuls water. 1 cup flour.
Two teaspoonfuls baking powder sifted with flour. Flavor.
Mrs. BESSIE THOMPSON TUCKER.
SPONGE CAKE No. 4.
3 eggs.
1 cup sugar.
4 tablespoonfuls boiling water. 11/4 cups flour.
1 teaspoonful baking powder. Flavor to taste.
Beat well and add the water the last thing. Sprinkle
sugar on top before baking. Mrs. C. H. STEVENS,


124
COOKERY CRAFT.
SPONGE CAKE No. 5.
Three eggs, beaten two minutes, add 1/2 cups sugar, beat
five minutes, 1 cup flour, beat one minute, 1/2 cup sweet milk
and 1/2 teaspoonful soda, beat one minute, now add 1 cup flour
and 1 teaspoonful cream tartar, beat all five minutes. Flavor.
to taste.
M. E. S.
CREAM SPONGE CAKE.
3 eggs.
112 cups flour.
1 cup sugar.
1/2 cup sweet cream.
1 teaspoonful cream tartar. 1/2 teaspoonful soda.
Flavor with lemon.
S.
COFFEE CAKE.
2 eggs.
2 cups sugar.
1 cup cold coffee.
3/4 cup butter.
3 cups flour.
1 teaspoonful cloves.
1 teaspoonful cinnamon.
1 teaspoonful nutmeg.
1 teaspoonful cream tartar.
1/2 teaspoonful soda.
MRS. G.C. BURNHAM.
DATE CAKE No. 1.
One cup sugar creamed with 1/2 cup butter, 2 well beaten
eggs, 1/2 cup sweet milk, in which dissolve 1/2 teaspoonful soda,
2 even cups sifted flour, with 1 teaspoonful cream tartar well
mixed in, a pinch of salt. Have ready 1 cup of nice fresh dates,
stoned and chopped to about the size of raisins, roll these in a
very little flour and stir well through the cake. Bake in a
shallow pan for a full half hour. You can add a pinch of all
kinds of spice.
Mrs. NETTIE MAGOON.
DATE CAKE No. 2.
2 cups sugar.
3 eggs.
23 cup butter.
2 teaspoonfuls cream tartar.
1 cup sweet milk.
1 teaspoonful soda.
3 cups flour.
1 cup dates rolled in flour.
F. M. Simpson.


126
COOKERY CRAFT.
5 eggs.
2 cups butter.
2 cups molasses.
6 cups flour.
All kinds of spices.
FRUIT CAKE No. 3.
2 cups sugar.
1 cup sour milk.
1 teaspoonful soda.
1 large coffee cupful each of rai-
sins, currants and citron.
Mrs. G. C. BURNHAM.
CHEAP FRUIT CAKE.
5 eggs.
3 cups sugar.
1 pound raisins.
1 cup melted butter.
1 teaspoonful soda.
1 cup sour milk.
42 teaspoonful each all kinds 5 cups flour.
of spices.
This will make two good sized loaves.
Mrs. F. G. MOORE.
“When we have succeeded then shall be our time
to rejoice and freely laugh."-Buckley's Sophocles.
ANTI FOREIGN FRUIT CAKE.
One pint of dried apple soaked in cold water one hour, then
chop as fine as raisins; put it into 142 cups of molasses and let
it stand in a warm place until the molasses is nearly absorbed,
then add spices as for fruit cake and
1 cup sugar.
2 eggs.
1 cup butter.
1 teaspoonful soda.
1 cup sour milk.
4 cups flour.
Mrs. J. M. ALVORD.
APPLE CAKE.
Two cups dried apple soaked over night in cold water.
Chop fine and cook slowly one hour in 2 cups molasses and 42
cup sugar. When cool add 1 cup butter, 2 eggs, 1 cup sour
milk, 41/2 cups flour, 2 teaspoonfuls soda dissolved in the
milk, and spices of all kinds. Mrs. G. C. BURNHAM.


CAKE.
127
EASY CAKE.
142 cups flour.
1 teaspoonful cream tartar.
1 cup sugar.
Mix well together, then break 1 egg into a teacup and
beat; add 3 tablespoonfuls butter melted. Fill up cup with
new milk and 1/2 teaspoonful soda. Add prepared flour.
Flavcr to taste.
Mrs. ELLEN ELY KYBURG.
SNOW CAKE.
1/2 cup butter.
4 eggs, whites only.
1 cup sugar.
1 teaspoonful baking powder.
11/2 cups flour.
1/2 cup sweet milk.
Flavor with lemon.
M. G. S.
GOLD CAKE.
1/2 cup butter.
1 egg
1 cup sugar.
Yolks of 4 eggs.
1/2 cup sweet milk.
1 teasponful baking powder.
11/2 cups flour.
Flavor with lemon and spice to taste. M. G. W.
GOLD LOAF.
Yolks of 8 eggs.
1 cup sugar.
1/2 cup butter, scant.
1/2 cup sweet milk.
11/2 cups flour.
2 teaspoonfuls baking powder.
Cream butter and sugar thoroughly. Beat yolks to a stiff
froth and stir evenly through. Put in milk, then flour and stir
hard. Bake in tube pan in a moderate oven.
Mrs. H. W. Simpson.
CHARMING CAKE.
3 eggs.
21/2 cups sugar.
1 cup butter.
1 cup sweet milk.
342 cups flour.
1 teaspoonful cream tartar.
1/2 teaspoonful soda.
Flavor with vanilla.
This makes two loaves.
Mrs. C. H. STEVENS.


128
COOKERY CRAFT.
ONE EGG CAKE.
1 cup sugar.
1 egg
42 cup butter.
1 teaspoonful cream tartar.
1 cup sweet milk.
1/2 teaspoonful soda.
2 cups flour.
M. ELOISE STEVENS.
DELICATE CAKE.
Whites of 2 eggs beaten to a 1/2 teaspoonful soda.
stiff froth.
1/2 cup butter.
11/2 cups sugar.
3 cups flour.
1 cup milk.
1 teaspoonful essence of lemon.
1 teaspoonful cream tartar.
Mrs. Carrie Tarlin HINMAN.
VARIETY CAKE.
2 cups sugar.
3 eggs.
23 cup butter.
1 teaspoonful cream tartar.
1/3 cup sweet milk.
1/2 teaspoonful soda, or
3 cups flour.
3 teaspoonfuls baking powder.
Take half this mixture for white cake, to the remainder add
1 tablespoonful molasses, 1 tablespoonful cinnamon.
Mrs. Orris PaddocK HASTINGS.
NANCY HANKS CAKE.-First Part.
8 tablespoonfuls grated choco- 5 tablespoonfuls sugar.
late.
1/2 cup milk.
Cook together till thick, flavor and cool.
Second Part.
1/2 cups sugar.
3 eggs.
1/2 cup butter.
1/4 cup sweet milk.
1/2 cup flour.
2 teaspoonfuls baking powder.
Put the first part into the second part, bake in layers, put
together with Boiled Icing No. 2.
MRS. ALICE Smith JOHNSON.


CAKE.
129
CORNSTARCH CAKE.
Whites of 3 eggs.
1/2 cup cornstarch.
1/2 cup butter.
12 cup sweet milk.
12 teaspoonful cream tartar. 1 cup sugar.
14 teaspoonful soda.
1 cup flour.
Mrs. G. H. TAPlin.
MARBLE CAKE.
1 cup butter.
1/2 teaspoonful soda.
1 cup sweet milk.
2 cups sugar.
1 teaspoonful cream tartar. 3 cups flour.
Take a little of the batter and add spices and molasses to
darken it.
MRS. ABBIE M. McNeil.
CAKE WITHOUT EGGS.
1 1/2 cups sugar.
12 cup butter.
1 cup sour milk.
3 cups flour.
1 1/2 cups raisins.
1 teaspoonful soda.
12 teaspoonful cinnamon. 42 teaspoonful nutmeg.
D. L. W.
CREAM CAKE.
1 cup cream.
1 cup sugar.
2 eggs.
1 teaspoonful soda.
2 scant cups flour.
A little salt. Q. Q.
RAILROAD CAKE.
Break an egg into a cup and fill it with sour cream. Add
1 cup sugar.
12 teaspoonful soda.
2 cups flour.
Salt and flavor to taste.
Mrs. Abijah Smith.
GERMAN CAKE.
114 cups butter.
5 eggs.
242 cups sugar.
2 teaspoonfuls baking powder.
344 cups flour.
42 teaspoonful each of cloves,
12 cup sweet milk.
cinnamon, allspice and a bit
of nutmeg.
Bake in sheets and frost with lemon frosting.
GERMAN LADY.
10


130
COOKERY CRAFT.
BANANA CAKE.
1 cup sugar (powdered is best). 12 cup butter.
1 cup sweet milk.
1/2 teaspoonfuls baking pow-
134 cups flour sifted with the der.
baking powder.
Cream butter and sugar together. When these ingredi-
ents are well mixed add the whites of 3 eggs, beaten stiff.
Flavor with almond. Bake in layers. Put together with the
following Banana Filling.
BANANA FILLING.
Slice up some bananas and stir them through 1 cup of
rich cream which has been whipped to a stiff froth.
Mrs. N. W. M.
FIG CAKE.
1 cup sugar.
2 eggs.
1/4 cup butter.
192 cups flour.
1/2 cup sweet milk.
1/2 teaspoonful soda.'
1 teaspoonful cream tartar.
Mix to a cream the sugar and butter, add the eggs, well
beaten, the soda dissolved in the milk, and the cream tartar
sifted with the flour. Bake in three layers and fill with Fig
Filling
FIG FILLING.
42 pound figs.
44 cup water.
1 egg
1/2 cup sugar.
Chop the figs fine and steam with the water for ten min-
utes. When cool add the egg and sugar. Use white frosting
for the top.
MRS. CRAWFORD RANNEY.
FIG ECDAIRE.
Bake white cake in thin sheets. Put between the layers a
filling made as follows: Chop fine 12 pound figs, add 1/3 cup
sugar, 13 cup water and the juice of 1 lemon. Cook in double
boiler until thick enough to spread. Miss Lizzie M. Ross.


CAKE
131
“Sufficient to have stood though free to fall."
-Milton.
NUT CAKE NO. 1.
1 cup sugar.
2 eggs.
1/2 cup butter.
1 teaspoonful cream tartar.
42 cup sweet milk.
12 teaspoonful soda.
2 cups flour.
1 large cup hickory or butter-
42 cup stoned and chopped rai- nut meats.
sins.
Mrs. J. HAMMOND HASTINGS.
NUT CAKE No. 2.
1 cup butter.
5 eggs, whites only.
2 cups sugar.
1 teaspoonful cream tartar.
3 cups flour.
12 teaspoonful soda.
1 cup sweet milk.
Bake in layers.
FILLING.
1 cup nuts chopped fine. 1 cup sour or sweet cream.
1 cup sugar.
Mix and boil till right thickness to spread between the
layers. Ice the top with white frosting and save a few whole
nuts for the top.
MRS. ALICE Smith JOHNSON.
NUT CAKE NO. 3.
1 cup sugar.
2 eggs.
12 cup butter.
1 teaspoonful cream tartar.
1 1/2 cups flour.
12 teaspoonful soda.
1/2 cup raisins chopped. 1/2 cup walnut meats chopped.
12 cup cold water.
Reserve some of the whole meats to lay on the icing while
soft.
Mrs. F. W. TAYLOR.
NUT CAKE No. 4.
1 cup sugar.
4 eggs, whites.
12 cup butter.
2 teaspoonfuls baking powder.
2/3 cup sweet milk.
23 pound nuts chopped fine.
2 cups flour.
Mrs. ETTA GRAHAM STANHOPE.


CAKE.
133
WHITE CAKE.
1 cup pulverized sugar. 3 eggs, whites only.
14 cup butter.
2 teaspoonfuls baking powder.
1/2 cup sweet milk.
1 teaspoonful extract lemon.
142 cups flour.
Cream the butter and sugar, add gradually the milk and
the flour, into which the baking powder has been sifted; add
the lemon extract and beat well for several minutes. Beat the
whites of the eggs very stiff and add to the cake, stirring care-
fully. Frost with Golden Lemon Frosting.
Miss CAROLINE D. ELY.
BOSTON CAKE.
1 cup sugar.
2 eggs.
2 cups flour.
1 teaspoonful cream tartar.
12 cup sweet milk.
1/2 teaspoonful soda.
1 tablespoonful butter.
Frost with Maple Sugar Frosting No. 2.
Mrs. GILLIAN WEBSTER DEAN.
LEAP YEAR CAKE.
1 cup sugar.
1/2 cup butter.
12 cup milk.
134 cups flour.
Whites of 3 eggs.
1 heaping teaspoonful baking
1 teaspoonful extract lemon. powder.
Frost with Chocolate Frosting No. 6.
Mrs. G. C. BURNHAM.
HARLEQUIN CAKE.
1 42 cups sugar.
1/2 cup butter.
3 eggs.
1 cup sweet milk.
1/2 teaspoonful soda.
3 cups flour..
1 teaspoonful cream tartar.
Divide in four parts; bake two parts as it is, add 1 tea-
spoonful liquid coloring to third, and 1 square chocolate to
fourth. Put in alternate layers with jelly between and frost-
ing on top.
Miss FLORA M. SIMPSON.


CAKE.
135
MAPLE SUGAR FILLING FOR CAKE.
Beat the whites of 2 eggs to a stiff froth, add Y2 cup of
maple sugar and 1/2 cup of chopped nuts and spread between
the layers.
Mrs. A KIJAH SMITH.
CREAM CAKES.
1 cup hot water.
1/2 teaspoonful salt.
1/3 cup butter.
11,2 cups pastry flour.
4 eggs.
Put on the water, salt and butter to boil, the instant it
boils all over add the flour all at once, stir well until it cleaves
from the pan; it will take about five minutes. Let the mixture
cool, then add the eggs, one at a time, and beat each egg in
thoroughly before adding another. When well mixed, drop in
small tablespoonfuls on a buttered baking pan, some distance
apart to allow for spreading. Bake about thirty minutes in a
hot oven until well risen, then decrease the heat and be careful
to bake them until done. Split when cool and fill with the fol-
lowing cream:
CREAM FOR CREAM CAKES.
1 pint milk, boiled.
2 tablespoonfuls cornstarch.
3 eggs, well beaten.
34 cup sugar.
1/2 teaspoonful salt.
Wet the cornstarch in cold milk and cook in the boiling
milk ten minutes, stirring thoroughly. Beat the eggs, add
sugar and salt, stir this into the thickened milk and cook a few
minutes longer. When cool, flavor with a few drops of almond
and 1 teaspoonful of vanilla. Mrs. Elva SOULE WEBSTER.
CREAM CAKE No. 1.
1 egg
Butter size of a butternut.
1 cup four.
1 teaspoonful soda.
Bake in two tins.
1/2 cup sugar.
1/2 cup sweet milk.
2 teaspoonfuls cream tartar.


136
COOKERY CRAFT.
CREAM.
1 egg
1 cup milk.
1 tablespoonful flour.
3 tablespoonfuls sugar.
Mrs. 2. A. RICHARDSON.
CREAM CAKE No. 2.
1 cup sugar.
Butter size of a walnut.
1 egg:
123 cups flour.
23 cup sweet milk.
1 teaspoonful cream tartar.
1/2 teaspoonful soda.
Flavor to taste.
Beat well and bake in three round cakes.
WHIPPED CREAM.
To 1 cup sweet cream, beaten stiff, add 1/2 cup sugar, flavor
and spread between layers.
Mrs. Wm. JOHNSON.
“With weights and measures just and true,
Oven of even heat.
Well buttered tins and quiet nerves,
Success will be complete.”


138
COOKERY CRAFT.
Add water to sugar and boil over a hot fire until it
threads from the spoon, stirring frequently at first. Beat
white of egg fairly stiff. Pour the boiling sugar into it; add
14 teaspoonful cream tartar. Stir rapidly for about thirty
seconds, then put in beater and beat until light and creamy.
Flavor to taste. When cooled to proper consistency spread on
cake.
Mrs. C. E. PECK.
BOILED FROSTING No. 2
2 cups granulated sugar. 1/2 cup water.
Boil till thick. Then turn it upon the well beaten whites
of 2 eggs; add a pinch of cream tartar to make frosting soft.
Add 1/2 teaspoonful vanilla.
Mrs. ALICE Smith JOHNSON.
GELATINE FROSTING.
To 242 tablespoonfuls of hot water add 42 level teaspoon-
ful of granulated gelatine, or 1 tablespoonful of ordinary gela-
tine. When dissolved add 34 cup of confectioner's sugar;
add 14 teaspoonful vanilla and beat until the right consistency
to spread.
Miss Mabel FAIRBANKS.
CHOCOLATE ICING No. 1. .
1 cup powdered sugar. 14. cake Baker's chocolate
2 tablespoonfuls boiling water. (shaved ).
White of 1 egg
Cook 13 of the sugar, all the chocolate and water together
until smooth. Have the egg and remainder of the sugar
beaten together and pour into them the hot chocolate. Beat
well and spread on cake at once.
Miss MARGARET MERRILL.
CHOCOLATE ICING No. 2.
Butter Y size of an egg. 2 cups sugar.
1/2 cup milk.
1 square chocolate.
Boil fifteen minutes; beat till cool, then add melted choco-
late and vanilla. Spread between layers and over the top.
MRS. GRACE WEBSTER LOCKE.


ICINGS AND CONFECTIONERY.
141
MAPLE SUGAR FROSTING No. 2.
One cup maple sugar moistened with a little cold water.
Boil till it hairs, then beat into the beaten white of 1 egg.
MRS. GILLIAN WEBSTER DEAN.
CARAMEL FROSTING No. 1.
1 cup sugar.
1/2 cup milk.
Piece of butter the size of a walnut.
Boil until it waxes; do not stir, and spread while warm.
Mrs. HARRY MAY.
CARAMEL FROSTING No. 2.
142 cups sugar.
Small piece of hutter.
22 cup milk.
1 teaspoonful vanilla.
A small piece of sweet chocolate, grated. Boil four
minutes.
Mrs. W. A. TAPLIN.
“Sweetmeats, messengers of strong prevailment
in unharden'd youth.”—Midsummer Night's Dream.
FONDANT FOR CANDIES.
Put a pint of confectioner's sugar and a pint of cold water
into a porcelain lined kettle on the back of the stove. When
the sugar is dissolved add a small saltspoonful of cream tartar.
Do not stir but place where it will boil slowly for fifteen min-
utes; when done it will form a soft ball when dropped in cold
water, which may be easily worked between the fingers. Place
in a dish of cold water, flavor and beat with a wooden paddle
until it is cool enough to touch, when it should be worked
with the hands until it is quite pliable and yet creamy. From
this, walnut, date and almond creams and many other candies
may be made.
Miss Ella D. Ross.
CHOCOLATE CREAMS.
2 cups fine granulated sugar. 42 cup boiling water.
42 teaspoonful vanilla.
Put sugar in a granite saucepan, add the water and stir
until sugar is dissolved. Boil without stirring until the syrup
dropped from the spoon leaves a fine hair. Pour carefully into


142
COOKERY CRAFT.
another pan and place in cold water. When the syrup is cold
enough to bear your finger in it stir rapidly and constantly
until it creams. Work in the vanilla and form into balls,
which should be placed on waxed paper, and after three or four
hours they will be ready to cover.
COVERING FOR CREAMS.
Y2 pound unsweetened choco- 2 tablespoonfuls powdered su-
late.
gar.
42 teaspoonful vanilla.
Melt the chocolate by putting it in a small saucepan or
bowl and standing it in a dish of boiling water. Then stir in
the sugar and add vanilla drop by drop. Drop in the cream
balls one by one; take them out with a fork and place on
waxed paper. Maple creams may be made by boiling maple
syrup in the same way.
Miss Persis D. Hewitt.
CREAMED WALNUTS.
1 cup white sugar (scant). 13 cup water.
42 teaspoonful vanilla. 1 cup unbroken half walnut
meats.
Let the sugar and water boil until, when dropped in cold
water, it will form a soft ball, not brittle. Take from the fire
and add vanilla. Stir until it begins to look milky, then pour
in cup of nut meats. Stir until they are all covered and then take
out on plates. The meats will not stick together; if they do
they can be pulled apart.
Mrs. L. B. MERRILL.
“A tender nest of soft young hearts, each to be
separately studied.”
WALNUT CREAMS.
Take the white of 1 egg and stir into it enough powdered
sugar to roll into balls. Flavor as you please, and set in a
cool place fifteen minutes, then roll into balls and place half an
English walnut on either side of each ball and press together.
MRS. CARRIE Frost EASTMAN.


ICINGS AND CONFECTIONERY.
143
:
WALNUT CANDY.
1 cup walnuts chopped fine. 2 cups white sugar.
1 cup milk.
1 teaspoonful vanilla.
Let the milk and sugar boil until a little of it dropped in
water will make a soft ball and not melt. Take from the fire
and add the vanilla, then stir until it looks creamy, add the
finely chopped nuts and pour into a flat tin. Mark in squares
like caramels.
Mrs. L. B. MERRILL.
“A wilderness of sweets.”—Paradise Lost.
CHOCOLATE CREAMS.
1 pound powdered sugar. 1 teaspoonful vanilla.
White of 1 egg
Beat the white to a stiff froth and add sugar, mold into
balls and roll in sugar.
CHOCOLATE-One-half cake Baker's chocolate and 12 tea-
spoonful of lard. Melt chocolate and lard until soft, then dip
creams into this. Drain on waxed paper.
Miss LENA ROWELL.
PEPPERMINT CREAMS.
Boil together without stirring 2 cups of sugar and hålf a
cup of water. When thick enough to spin a thread, remove
from stove to a basin of cold water and stir the inixture rap-
idly until it becomes of a white čreamy consistency. Flavor
with peppermint and drop on waxed paper.
CHOCOLATE PEPPERMINTS.
Make like the above and when the drops are almost cooled
dip into a pan of melted and sweetened chocolate.
Mrs. C. M. Berry.
COCOANUT BALLS.
1 pound sugar.
1 egg (white).
42 package cocoanut.
1 teaspoonful vanilla.
Beat the egg to a stiff froth, add cocoanut and sugar.
Mold into balls and drain on waxed paper.
Miss Eva BURKE.


ICINGS AND CONFECTIONERY.
145
PLOWED FIELD.
1 cup milk.
2 cups sugar.
Put on stove until they boil, then add 1 square ( or half
cake ) of Baker's chocolate, put in without breaking or grat-
ing. Stir all the time, and cook until it will sugar when
poured out into a tin. This generally takes over twenty
minutes. Just before taking off stir in butter the size of an
egg. When cool, plow in squares with a knife.
Miss CHARLOTTE FAIRBANKS.
PEANUT CANDY.
2 cups molasses.
1 cup sugar.
1 quart peanuts.
1 teaspoonful soda.
Butter size of walnut.
Boil until brittle in water. Stir in soda, break peanuts
into mixture and pour into luttered tins. Cut in squares.
Miss LAURA FRENCH.
“ Its nutritive properties are so widely diffused that
we doubt if it can be fed to fattening stock with ad-
vantage."-Am. Farm Book.
PEANUT CANDY.
2 quarts peanuts.
2 cups granulated sugar.
Shell the nuts, rub off the brown peel and chop fine. Put
the sugar into a hot, dry skillet and stir continually with an
iron spoon. This will soon lump and look brown but con-
tinue stirring and suddenly it will become liquid. Pour in the
nuts immediately, then pour out on buttered tins; mark in
squares when cool.
W. H. M.
SALTED PEANUTS.
Remove the shells and pour boiling water over the nuts
until the red covering leaves them. Spread on flat tin; pour
some salad oil over theni and place in a slow oven for one-half
hour; then sprinkle with very fine salt; shake and set away
to cool.
Mrs. S. W. HALL.
11


146
COOKERY CRAFT.
SALTED ALMONDS.
To every cupful of blanched almonds add 1 even table-
spoonful of melted butter or olive oil and let stand a while.
Sprinkle with a level teaspoonful of salt for each cupful. Place
in a moderately hot oven and bake until brown, stirring occa-
sionally. Peanuts may be substituted for almonds and will
be found palatable.
J. L. M.
CARAMEL ALMONDS.
Blanch 1 pound almonds and drain well. Mix 1 table-
spoonful melted butter with the nuts and spread them in two
tins. Place in a moderately hot oven and roast for twenty
minutes, stirring often. They should be of a delicate brown
color. Put half a cup of sugar into a frying pan and stir over
the fire until the sugar inelts and begins to smoke. Instantly
put in the browned nuts and stir rapidly until they are all
coated with sugar. When cold break them apart.
Mrs. L. B. MERRILL.
CRYSTALLIZED POP CORN.
Put in an iron kettle 1 tablespoonful of butter, 3 table-
spoonfuls of water and 1 cup of white sugar. Boil until ready
to candy then throw in 3 quarts of corn nicely popped. Stir
briskly until the candy is evenly distributed over the corn.
Set the kettle from the fire and stir until it has cooled a little
and each grain will be separate and crystallized with sugar.
Miss JENNIE GALE.
“There's a divinity that shapes our ends
Rough ---"
-Hamlet.


148
COOKERY CRAFT.
“A solvent is that which dissolves something.
Warm tea is a solvent of sugar. * * Solvent signi-
fies able to pay all debts."— Webster's Spelling Book.
ICED TEA.
Make tea by receipt already given. Strain into an earthen
pitcher and when cool set in an ice chest until wanted for use.
To serve, put 2 lumps of sugar with cracked ice and a slice of
lemon into a glass and fill with cold tea.
Mrs. REBECCA FAIRBANKS.
COFFEE FOR FIVE.
42 pint brown coffee.
1/2 a beaten egg.
1 quart boiling water. 1 pinch salt.
Mix well together the white of the egg well beaten, with
the coffee in a little cold water, then pour in the boiling water.
Stir it in a coffee boiler from the sides as it boils up. Let it
boil ten minutes. Pour in a little cold water to settle it and
set it where it will keep warm and not boil. Add the salt and
serve with hot, but not boiled milk.
“James Farr of 'The Rainbow' by Inner Temple
Gate, hath beene prosecuted by the Inquest of Saint-
Dunstans-in-the-West, for making and selling a sort of
Liquor called KOFFEE; whereby in making of the same
he annoyeth neighbors by the evill smelle thereof-it
being a nusance and prejudice to all the naborhood.”
- Records of St. Sepulchres', London, 1657.
CHOCOLATE.
2 squares chocolate. 2 tablespoonfuls sugar.
2 tablespoonfuls cold water. 1 pint boiling milk.
1 pint boiling water.
Stir until smooth the sugar, chocolate and cold water;
then add the boiling water. Let it boil five minutes, then add
the boiling milk and serve immediately. Mrs. S. FRENCH.
CURRANT SHRUB.
Mash currants, sufficient to give a quart of juice, first
through a coarse sieve or fruit squeezer and then through a


DRINKS, HOT AND COLD.
149
bag, and to this add 1 quart water and sugar to taste. Strain
after the sugar is dissolved and serve with cracked ice.
Mrs. REBECCA FAIRBANKS.
RASPBERRY SHRUB No. 1.
1 quart berries.
1 pint vinegar.
112 quarts sugar.
Let the berries and vinegar stand over night, then press
and strain; add the sugar, hoil fifteen minutes; skim while
boiling until clear.
Mrs. G. E. GOODALL.
“ But I do feel thirsty; I think a glass of srub
would do my throat good; it is dreadſul dry. Mr.
Peckham, would you be so polite as to pass me a glass
of srub."-Mrs. Sprowle in Elsie Venner.
RASPBERRY SHRUB No. 2.
1 pint vinegar.
4 pints raspberries.
1 pint currant juice.
Let it stand over night. Strain, then add an equal quan-
tity of sugar and boil ten minutes, skimming until clear.
Mrs. M. PADDOCK.
RASPBERRY SHRUB No. 3.
4 quarts berries.
1 ounce of tartaric acid.
3 pounds sugar.
Press the juice from the berries, add the sugar, and boil
twenty minutes. Dissolve the acid in a little of the juice.
When cool mix all together, let stand over night, then strain
and bottle.
MRS. P. BLODGETT.
LEMONADE No. 1.
3 lemons.
6 tablespoonfuls sugar.
1 quart water.
Roll the lemons, press out the juice on the sugar, then add
ice. A little pineapple and orange juices add very much to the
flavor.
Mrs. EMMA ALBEE.


152
COOKERY CRAFT.
CURRANT JELLY No, 2.
Pick over the currants, wash, leaving them on the stems.
As they heat, break with wooden ladle; when hot squeeze in
coarse linen bag; then boil five minutes very fast; add 1 pound
sugar to each pint of juice; stir well and boil again five min-
utes.
JOSEPHINE.
GOOSEBERRY JELLY.
Cut the gooseberries in halves, (they must be green) and
put them into an agate kettle on the back of the range till the
berries are soft; then mash with a spoon and put them in the
jelly bag to drain. When all the juice is squeezed out measure
it, and to 1 pint of juice allow 1 pound of loaf sugar. Put the
juice and sugar into the preserving kettle and boil twenty
minutes, skimming carefully. Put the jelly warm into tum-
blers.
Miss S. A. MATHER.
PLUM JELLY.
Place the plums in a kettle and add enough water to cover;
let them come slowly to the bciling point, then simmer gently
until soft. Put in a jelly bag to drip. Use equal quantities of
juice and sugar. Boil the clear juice fifteen minutes; add the
sugar, which has been heated, and boil five or ten minutes
longer, or until it jellies. This can be determined by dropping
a little on a saucer; if it remains rounded and slightly jellied it
is done; or drop a little into a glass of cold water, if it drops
to the bottom without clouding the water it is done. Put
into heated glasses and expose to the air until firm and cool.
Mrs. T. C. FLETCHER.
BLACKBERRY JELLY.
Heat the mashed berries carefully until the juice will flow
freely. Squeeze through a jelly bag. Use equal quantities of
juice and sugar and boil until it thickens, when tested, like
plum jelly.
Mrs. T. C. FLETCHER.
CRAB APPLE JELLY.
Wash the fruit, quarter, but do not pare; barely cover


JELLIES
153
with cold water, boil and mash until soft. Drain, but do not
squeeze the fruit. Boil the juice with an equal quantity of
sugar until it jellies. The juice of 1 lemon added to each pint
of juice improves the flavor.
Miss Lizzie Ross.
QUINCE JELLY.
Pare and core quinces and cut into small pieces. Put the
cores and parings into a preserving kettle, adding any left from
quinces for preserves. Add cold water enough to cover, and
simmer for two hours. The cores and seeds are rich in pectine,
and using them one cannot fail to secure a firm, bright jelly.
Put the cut up quinces into a kettle and treat the same as the
cores and parings. Strain the juice from both kettles through
a jelly bag, allowing them to drain instead of squeezing if you
wish a clear jelly. To each pint of juice allow 34 pound of
sugar. Boil the juice rapidly twenty minutes, skimming
carefully, without stirring. Add hot sugar, boil one minute,
and dip into jelly glasses. Let stand a day or two in a dry,
cool place before covering. Mrs. Henry FAIRBANKS.
GRAPE JELLY.
L'se Salem grapes, heat them, putting in a little water to
keep from burning. When well cooked, strain and boil the
juice twenty minutes, add an equal quantity of sugar and stir
till it is dissolved, then put into tumblers.
Mrs. HENRY FRENCH.
JELLIED QUINCE.
Slice the quinces very thin. Weigh an equal quantity of
sugar, boil the fruit until very tender in water enough to cover
the slices. Take out of the kettle, add the water that the
rinds and cores have been boiled in; strain through jelly bag,
add the sugar and boil until it will jelly, then add the slices
and boil about five minutes. Put into jelly tumblers, being
careful to keep the slices whole. The orange quince is the best.
JOSEPHINE.


154
COOKERY CRAFT.
1897. “These should be hours for necessities, not
for delights.”—Henry VIII.
PEACH MARMALADE.
This, like other marmalades, may be made from the parings
and the pulp of fruit which is too soft to can. Use only enough
water to cover. Boil slowly until soft enough to rub through
a sieve, add 34 as much sugar as fruit and boil slowly about
three quarters of an hour until it thickens. Stir frequently.
Mrs. T. C. FLETCHER.
CRANBERRY JELLY.
Put the cranberries into the preserving kettle with 1 pint
of water for each quart of berries. Cook until soft, then hangin a
cheese cloth bag to drain. Measure the juice and allow an
equal quantity of sugar. Boil the juice twenty minutes, then
add the sugar, stirring until dissolved. It is not necessary,
usually, to boil again.
Mrs. CRAWFORD RANXEY.
ORANGE MARMALADE.
12 sweet oranges.
6 lemons cut fine.
15 pints water.
Let stand twenty-four hours; boil three hours, then add
12 pounds sugar and boil thirty minutes.
of Mrs. W. T. HORTON.
WILD GRAPE MARMALADE.
Pick the grapes from the stems, wash and put on to boil;
as they heat, stir and mash with a wooden spoon, when well
cooked, sift through a wire sieve. To every pint of pulp add
1 pound of sugar. Boil fifteen minutes. Putinto jelly tumblers.
Miss JULIA A. TAPLIN.
ORANGE JELLY.
The juice of 5 oranges and 1 lemon, 2 cups sugar, 2 cups
boiling water. Soak 12 box of gelatine in 1 cup of cold water for
an hour, add this to the boiling water and the juice of oranges
and lemon, and strain all that the jelly may be clear.
Mrs. Richard Hovey.


JELLIES.
155
" A man I knew who lived upon a smile;
And well it fed him; he looked plump and fair."
– Young
LEMON JELLY No. 1,
One-half box gelatine soaked over night in 1 cup water,
add 1 heaping cup sugar, juice of 2 lemons, grated rind of 1.
Let stand one hour, add 2 cups boiling water, and stir until
dissolved. Strain and cool. Mrs. S. H. BRACKETT.
LEMON JELLY No. 2.
Pour 1 pint boiling water on 12 box gelatine, add the juice
of 1 lemon and 2 cups sugar. When nearly cold strain and add
the whites of 3 eggs beaten to a froth, then beat the whole
together and put in a glass dish. Miss Addie S. ALVORD.
COFFEE JELLY No. 1.
1/2 package gelatine.
1 pint new milk.
1/2 pint strong coffee.
34 cup sugar.
1 cup sweet cream.
Whites of 2 eggs.
Put gelatine into pitcher, pour over it the milk, let stand 12
hour, add the boiling coffee, stirring until all is dissolved, add
the sugar and strain. through muslin. Stir in the cream,
whipped, and the whites of the eggs well beaten. Pour into
molds. Serve with sugar and cream.
JOSEPHINE.
“All life originates in jelly; this 'is the germinal
substance, primordial, structureless, out of which come
the numberless varieties of animated beings."
COFFEE JELLY No. 2.
1 ounce gelatine.
1/2 pint cold water.
1/2 cup sugar.
11/2 pints strong hot coffee:
Pour the cold water on the gelatine and let stand till soft.
Pour over this the hot coffee and add the sugar. Stir till the
gelatine and sugar are dissolved, strain into a mold and set on:
ice to harden. Serve with sugar and cream.
MRS. C. II. MERRILL.


PRESERVING AND CANNING.
157
-
- -
--
-
"So they took Christiana, her children, and Mercy,
into the closet and showed them one of the appies
that Eve did eat of, and that she also did give to her
husband, and for the eating of which they both were
turned out of Paradise, and asked her what she
thought that was?” — Bunyan's Pilgrim's Progress.
PRESERVED APPLE.
Core and pare a dozen good sized apples and cut into
eighths; make a syrup of 1 pound sugar, 42 pint water, let it
boil, and then put in as much apple as can be boiled without
breaking, Remove them carefully when tender. After all are
done add a little more sugar, boil a few minutes, flavor with
lemon and pour over the apples.
S. A. M.
PRESERVED TOMATOES.
Take 6 pounds of tomatoes, peel; the peel and juice of 3
lemons, 1 lemon sliced thin, and 48 pound of ginger tied up in
a bag; put on the side of the range and boil slowly for three
hours.
Mrs. Henry FAIRBANKS.
PRESERVED TOMATOES.
Take ripe tomatoes, peel, take out all seeds, put into the
kettle. To 7 pounds of tomatoes take 342 pounds of sugar,
the grated rind and juice of 2 lemons, and 2 lemons sliced thin.
Boil slowly, mashing fine. When sweet and thick put into
jars or tumblers.
Miss S. A. MATHER.
PRESERVED GOOSEBERRIES.
Take gooseberries before quite ripe; allow a pound of
sugar to a pound of fruit; stew them till quite clear and till
the syrup becomes thick. Mrs. HENRY FAIRBANKS.
WATERMELON PRESERVES.
Cut a watermelon in two; take out the soft inside, leav-
ing only the firm white rind. Cut into any shape. Boil the
bits in water enough to cover, with fresh lemon peel to color
yellow. When tender place in dishes to cool. Make a syrup


PRESERVING AND CANNING.
159
Explanatory — “Pompions are sometimes called
Pumpkins.”
“Plums grow on trees."
PRESERVED PUMPKINS.
Cut a thick yellow pumpkin into narrow strips about two
inches long. Use 1 pound white sugar to 1 pound pumpkin.
Pour over it 2 wineglassfuls of lemon juice for each pound of
pumpkin. Next day put the peel of 1 lemon in a muslin bag
and boil the whole long enough to make it tender without
breaking. Skim out the pumpkin, let it cool, strain the syrup
and boil ten minutes. Pour over pumpkin and seal it up.
Mrs. LAURA BLODGETT.
PLUMS.
Wash and weigh the plums, using 1 pound of sugar to
each pound of fruit. Make a syrup, using Y2 pint of water to
2 pounds of sugar. Boil and skim, then put in plums, after
they have been well pricked, and let them cook very slowly
until sweet.
Mrs. SARAH FRENCH.
CANNED PURPLE EGGS.
Wash and wipe the perfect plums. Make a syrup of 1
pound of sugar to 1/2 pint of water; let it boil, then put in
as many plums as can be cooked without breaking; remove
them carefully when tender and place in a jar. After all are
done fill the jars with the syrup, after it has been skimmed
and set away till morning. Then take a deep kettle, putting
pieces of wood in the bottom, so the jars will not touch the
bottom, set in the cans, filling the kettle with cold water nearly
to the top of the cans; let it come to a boil, then take the cans
out and press out all air bubbles, then fill with hot syrup and
seal.
CANNED GREEN GAGE.
Made the same as Purple Eggs.


160
COOKERY CRAFT.
CANNED RASPBERRIES.
Fill a can with good firm berries; then fill the can with
pure cold water, place in a deep kettle of cold water (putting
pieces of wood in the bottom to prevent the can touching the
kettle ), let it boil a few minutes, press out the air bubbles, fit
rubbers, fill with boiling water, and seal.
CANNED BLACKBERRIES.
Made the same as Canned Raspberries.
COLD CURRANTS.
Wash and drain, mash thoroughly, and to each pint or
pound add equal amount of sugar, let stand several hours,
(over night if you can) stir well and put in cans. Blackberries
and raspberries can be put up in the same way.
Mrs. Z. A. RICHARDSON.
CURRANT CONSERVE (For Meats.)
Three pounds of currants picked from stems, 2 pounds best
table raisins, 4 pounds sugar, 1 pint currant juice. Stone the
raisins, mix with the currants, heat the sugar in the oven, pour
the juice over it. Mix the currants and raisins with it and
boil until it jellies. Put into jelly glasses. J. C. K.
"Will 't please your honor taste of these con-
serves?" - Taming of the Shrew.
CURRANT CONSERVE.
7 pounds currants.
6 pounds sugar.
2 pounds raisins.
2 oranges.
Stone and chop the raisins. Put with the currants, sugar,
and juice of oranges and cook twenty minutes or half an hour.
The grated rind of oranges can be added if you like.
MRS. C. H. STEVENS.
JELLIED CURRANTS.
Pick over and wash the currants ( drain well), and weigh
equal quantities of sugar and fruit. Boil the fruit ten minutes,


PRESERVING AND CANNING.
161
add the sugar and boil another ten minutes ( measure the time
from the minute boiling commences ); put into cans. As it
cools the syrup will be a fine jelly.
JOSEPHINE.
. COLD STRAWBERRIES.
Pick over firm, fresh berries. If sandy, rinse and drain vell.
Then to 3 cups of berries, take 2 of sugar, put into a large
carthen bowl, mix well, and place in the refrigerator till morn-
ing. Then stir well, but not beat, take off all bubbles, put
into cans, press out air (it will take a long while ), seal, wipe
off can, and at once roll in two or three thicknesses of paper,
so no light will touch the fruit. Put in a dark cellar.
Found good at the end of the year.
Miss S. A. MATHER.
APPLE GINGER.
5 pounds sour apples. 5 pounds sugar.
2 ounces ginger root. 2 or 3 sliced lemons.
Make syrup of the sugar, cut apples into small pieces-
squares. Boil all together till apples take on a clear, rich,
yellow color.
SHEEPCOTE.
CANNED CRANBERRIES.
1 cup cranberries.
1 cup water.
1 cup sugar.
Boil cranberries in the water until they break, then add
sugar until thoroughly mixed. Mrs. H. PADDOCK,
WILD GRAPE PRESERVES.
Pick over the grapes, wash and drain; put into a kettle
and set on the back of the stove till heated through. Rul)
through a wire sieve till nothing but seeds and skins remain.
To every pint of liquid add 1 pound of sugar. Boil fifteen
minutes and seal.
CANNED RHUBARB.
Prepare the rhubarb as for pies, pour boiling water over
it, and pour off, then add enough water to barely cover (as
12


162
COOKERY CRAFT.
for sauce), cook till tender, put into cans hot and seal. Be
sure to take off all the scum.
CANNED TOMATOES.
P'ecl and slice good, ripe tomatoes into a kettle with a
little salt, cook well, taking off all scum. Can while hot. If
they are sealed the next morning, they are all right.
Mrs. HENRY FAIRBANKS.


PICKLES.
165
CUCUMBER PICKLES No. 2.
2 gallons cider vinegar. 12 pound black mustard seed,
4 ounces ginger-root.
bruised and put in a bag.
3 ounces whole black peppers. 3 ounces allspice.
1 ounce whole cloves.
Wash cucumbers and soak in salted water twenty-four
hours, then wash and wipe carefully and put in the above
mixture cold. Use onions if you like. Will keep any length of
time.
Mrs. HENRY FRENCH.
GREEN CUCUMBER PICKLES.
Pick small cucumbers, wash and wipe carefully, put them
in glass jars. To 1 quart good vinegar add 1 teaspoonful
salt and 12 teaspoonful pepper. Scald vinegar and pour on
cucumbers and seal the jars quickly.
Mrs. W. L. RUSSELL.
SMALL CUCUMBER PICKLES.
Wash cucumbers, soak in a strong brine twenty-four hours.
(Make brine of rock salt and boil.) To 1 gallon of strong
cider vinegar (cold) add 1/2 pound of the mixed pickling spices.
Gather your cucumbers each morning; add to the vinegar the
ones gathered the previous morning and put the new ones into
the brine until you fill your jar. Mrs. G. M. HOWE.
PICKLED PEACHES.
7 pounds peaches.
3 pints vinegar.
3 pounds sugar.
1 tablespoonful each of mace
1 teaspoonful each of celery and cinnamon.
seed and whole cloves.
Rub the fur off with a coarse cloth, prick with a fork and
stick in the cloves. Heat in just water enough to cover until
almost to a boiling point; take out the peaches and add to the
water 3 pounds of sugar. Boil fifteen minutes, skim and add
3 pints of vinegar and the remaining spices in muslin bags.
Boil this mixture ten minutes, then put in the fruit and boil


PICKLES.
167
spices in muslin bags. After standing three days, scald and
pour over again hot. Mother's receipt.
Mrs. HENRY FAIRBANKS.
SWEET PICKLES.
Eight pounds green tomatoes chopped fine, add 4 pounds
brown sugar and boil down three hours; add 1 quart vinegar,
1 teaspoonful each of mace, cinnamon and cloves. Boil about
fifteen minutes; let it cool and put in jars.
Mrs. W. T. HORTON.
MUSTARD PICKLES.
1 quart green tomatoes. 1 pint onions.
1 quart green cucumbers. 1 pint cabbage.
Put in a weak brine at night. In the morning boil until
tender and chop. Make a syrup of 1 quart vinegar and 2
cups sugar; to this add chopped vegetables, 2 large spoonfuls
of mustard and thicken with 23 cup flour. Boil until thick and
well done.
Mrs. H. E. BYRON.
“Efficient but not sufficient."
PICCALILLY No. 1.
1 peck tomatoes.
2 tablespoonfuls each of allspice,
1 cup white mustard seed. cloves and cinnamon.
1 cup grated horseradish. 1 pint sugar.
Sprinkle over the tomatoes 1 cup salt and let them stand
over night. Drain and rinse in cold water. Chop and boil
until tender in weak vinegar. Heat the sugar and vinegar,
add spices tied in a bag. When boiling hot pour over the
tomatoes. Six chopped onions may be added if desired.
Mrs. F. A. TIFFT.
PICCALILLY No. 2.
1 cup sugar.
1 tablespoonful cinnamon.
1 teaspoonful red pepper. 1 tablespoonful black pepper.
1/2 teaspoonful ground mustard. 12 tablespoonful cloves.
1 tablespoonful allspice.


168
COOKERY CRAFT.
To 1 peck of green tomatoes sliced add 1 cup salt. Let stand
over night, drain, boil in 1 gallon good vinegar with 2 or 3
onions until tender. Skim them out and boil the vinegar down
to one-third, then add the above ingredients. Pour over the
tomatoes hot and cover till cold.
MRS. GEO. C. BURNHAM.
RED CABBAGE PICKLE.
Take red cabbages, quarter and take out the hard stalk ;
then chop and lay in an earthen bowl with a good sprinkling
of salt, put in a cool place for twenty-four hours, after which
rinse in cold water and drain. To 1 quart of strong vinegar
put 2 tablespoonfuls of black pepper, 2 tablespoonfuls of all-
spice and 1 teaspoonful each of cloves and mace. Bring to a
boil, then put in the cabbage, let boil twelve minutes, then set
off and allow to cool slowly with cover on.
Mrs. W. T. Horton.
TOMATO CATSUP.
To 1/2 bushel skinned tomatoes add 1 quart best cider vine-
gar, 1 pound salt, 14 pound black pepper, 1 ounce African
cayenne, 44 pound allspice, 1 ounce cloves, 3 boxes ground
mustard, 20 cloves of garlic, 6 onions, 2 pounds brown sugar
and 1 handful peach leaves. Boil this for three hours, con-
stantly stirring to keep from burning. Let cool and then
strain through a sieve and put into bottles. It improves with
age.
S. M.
CUCUMBER CATSUP.
12 large green cucumbers. 3 or 4 medium sized onions.
1 quart vinegar.
1 tablespoonful pepper.
3 tablespoonfuls salt.
Pare and grate the cucumbers and onions, add the other
ingredients, srirring together thoroughly. Let stand a few
hours and then put up in bottles or glass jars. This is not
heated at all and will always retain the flavor of the fresh
vegetables.
Mrs. C. H. STEVENS.


FOR THE SICK.
Miss JULIA A. TAPLIN.
UNLEAVENED WAFERS.
Sift 1 pint flour, (salt), mix to a stiff dough with new
milk, roll out very thin, cut into round cakes, bake very quickly.
CURD AND WHEY.
1 teaspoonful Fairchild's Es- 1 small pint new milk.
sence of Pepsin.
Have the milk just warm, what we call milk warm, put
into glass dish, stir in the essence of pepsin, set away to cool.
Serve with sugar, or sugar and cream.
TAPIOCA JELLY.
1 cup tapioca.
3 cups cold water.
Wash the tapioca in 3 or 4 waters. Drain and
pour 3 cups of cold water over it, let it stand over night,
or at least four hours. Cook in double boiler. When it begins
to look clear stir often. Add boiling water if required. When
quite clear pour into molds. Serve cold with sugar and
cream.


DISHES FOR THE SICK.
171
SAGO.
2 cups cold water.
2 tablespoonfuls of sago.
Wash the sago and put into the cold water, set into double
boiler. Stir often, let it cook half an hour, serve hot with
sugar and cream.
MILK PORRIDGE.
1 pint sweet milk.
2 dozen raisins.
1/2 teaspoonful cornstarch.
Quarter and boil raisins twenty minutes. Let all the water
boil away, add milk and cornstarch, boil ten minutes, season
with salt and strain.
“Yet I do fear thy nature;
It is too full o' the milk of human kindness.”- Lady Macbeth.
ARROW ROOT GRUEL.
1 tablespoonful arrow root. 42 pint sweet milk.
1/2 pint boiling water.
Boil fifteen minutes. Sweeten with loaf sugar. Excellent
for children with bowel trouble. Mrs. IRVING FROST.
INDIAN MEAL GRUEL.
1 cup of meal (granulated 2 quarts boiling water.
is the bèst.)
Stir the meal into the water slowly, salt to taste, let it
simmer one hour. It is much better if cooked longer. Add
cream to taste.
GRAHAM GRUEL.
Dissolve 2 large spoonfuls of graham meal in 1 cup of
cold water, add 1 quart of warm water and heat gradually
for an hour. Then boil steadily for one hour, adding boiling
water until you have 1 quart of gruel, strain, salt and
sweeten to suit taste.
Mrs. Mary J. TAPLIN.
OATMEAL JELLY.
Pour 1 pint of cold water over 2 cups of fine oat-
meal. Let stand one-half hour. Add 1 quart boiling water,


172
COOKERY CRAFT.
a teaspoonful of salt. Cook one hour in double boiler. Sift
through wire sieve, pressing hard with wooden spoon. Set
jelly away to cool. Serve with sugar and cream.
“Oatmeal is the meal of oats. It is very good
food."'-Webster, A. D. 1830.
“It should be boiled till it cannot swell any more
on the stomach."--Hippocrates, on Ptisan, B. C. 330.
OATMEAL GRUEL.
Put 1 cup fine oatmeal into 1 pint cold water. Let
stand half hour. Stir well and strain off the water. Boil
fifteen minutes. Strain and salt. Add cream or milk if
allowed. Serve hot.
8079
“ The miniinum temperature should be -
€ 3.67X0.216
10 =2731 C."
MILK PORRIDGE.
Stir into 1 pint boiling (new) milk 1 tablespoonful
flour wet with cold milk. Cook very slowly one hour (in double
boiler, covered.) If it evaporates add more milk, keeping the
pint. When done strain and salt.
Mrs. B. R. ALVORD.
PARCHED CORN COFFEE.
Brown the corn and break (not very fine.) Pour over it
boiling water, boil a few moments, add scalded milk, sugar if
you like.
Mrs. B. R. ALVORD.
COUGH MIXTURE.
Boil 1 ounce of flaxseed and 1 ounce of slippery elm
bark in 1 quart of water for half an hour. Strain and add
to the liquid the juice of 2 lemons and half a pound of rock
candy or sugar. If the cough is accompanied by weakness and
loss of appetite, add 42 ounce of powdered gum arabic
and simmer for another half hour. Take wine glass full when
needed.
Mrs. P. D. B.


174
COOKERY CRAFT.
Heat sweet cream or rich milk hot. Salt to taste. Pour over
the bread, serve hot.
J. J. A, T.
BEEF TEA NO. 1
Cut 1 pound lean beef very fine. Put into farina kettle,
Add 1/2 pints cold water. Set in cold place. Let stand
over night. Put into boiler of hot water and cook one-half
hour. Take out becf and season the tea.
Mrs. C. E. PUTNEY.
BEEF TEA No. 2.
Two pounds best beef steak cut very fine, trimming off all
fat. Put in a quart glass jar pressing in lightly. Fill jar full.
Then pour in cold water. Screw down the cover, put in
steamer and cover closely, steam three hours. Strain through
a cloth strainer, pressing but little. Set away to cool. Skim
off every particle of fat that may be left on. Heat and serve as
wanted.
Mrs. GEO. Howe.
LONG MADE BEEF TEA.
Take 2 or 3 pounds of shin of beef. Remove all the skin, and
the marrow from the bone. Cut the meat into small pieces
and have the bone broken up. Take also a knuckle of veal,
that is, just the knuckle bone. Have it broken up, and put all
into a strong earthen jar. Place the jar in a large saucepan
of boiling water and tie the cover down with a piece of stout
brown paper. Use neither salt nor pepper. Let it boil slowly.
all day. When done the jar will be filled with meat gravy.
Strain this and when cold it will be a strong jelly. In summer
this may be served cold. In winter pour hot water over a
portion and you have beef tea. This will keep a week in
summer, in a cool place, and much longer in winter.
Mrs. ELLEN E. KYBURG,
“'Tis not enough to help the feeble up
But to support him after.”
Timon of Athens.


DISHES FOR THE SICK.
175
CHICKEN AND BEEF BROTH.
One small chicken, same weight in lean beef. Cut in sınall
pieces. Boil four hours in water to cover. Strain through a
colander. Salt and let cool. Remove all fat. Put 1 dessert-
spoonful in a coffee cup and fill the cup with boiling water.
Mrs. W. J. WHITE.
To remove grease from broths pass a piece of writing paper
over the top, using several pieces.
B. F. C. B.
FLOUR ROLL.
Tie 1 pint sifted flour in a stout bag, and boil ten hours.
When done take out of bag and dry in warm oven. Very good
to make gruel, also for children and babies having any
bowel trouble.
CRACKER PUFF.
Six crackers, 1 quart new milk, a pinch of salt. Butter a
pudding dish. Put the crackers in the dish. Pour the milk
over the crackers, put into a slow oven, cook until the crackers
are a light puff. Serve hot.
L. 0. P.
Put into chicken and lamb broths just a bit of soda when
given to the sick, to prevent any acidity in the stomach.
L. 0. P.
INVALID'S SOUP.
One cup barley or oatmeal, 1 pound juicy lean beef. Cut
the beef fine. Cook in double boiler (covered tightly) one hour.
Cook barley in double boiler one hour in 1 pint of water.
Strain beef, add barley broth, season to taste.
MRS. MATTHEWS.
WHITE SOUP.
1 pint new milk.
1 teaspoonful cornstarch.
Whites of 2 eggs.
Cook milk and cornstarch in double boiler ten minutes.
Beat the whites, add quickly, take from fire, beat all together,
season with salt,


184,
COOKERY CRAFT.
water. Stir with a wooden spoon till dissolved. Put mil-
dewed article in and work it around with the spoon. Let it
stay in the water till all the spots have disappeared, then
throw into tub of cold water, wash well and rinse thoroughly.
If the rinsing be thorough, the fabric will be uninjured.
FRUIT STAINS.
Fresh fruit stains may be removed from linen by pouring
boiling water through the stained portion while it is still dry.
INK STAINS.
To remove ink stains apply lemon juice and salt and lay
the article in the sun.
OIL STAINS,
To erase sewing machine oil from muslins, soak the spots
and wash in cold water.
FLAT-IRONS.
Beeswax and salt will make flat-irons as smooth as glass.
Rub sweet oil on them when you close your house.
ABOUT THE HOUSE.
To remove coating from inside of teakettle fill it with
water, to which has been added a large piece of salsoda. Boil
for about an hour.
Hardwood floors may be kept bright by washing with
skim milk.
Clean oilcloths with milk and water.
Hot water, containing a little chloride of lime, poured into
drains twice a week will prevent all unpleasant odors. Cop-
peras water may be used in the same way.
In washing windows put soda into the water and the
finger marks, putty stains, etc., will be easily removed.
Scratches may be removed from highly polished furniture
by rubbing with a woolen cloth saturated with boiled linseed
oil. Shellac dissolved in alcohol may then be used as a varnish.


TIMELY SUGGESTIONS.
185
Remedy for scratches may also be found in Yonatt
on the Horse.
Common soda is good for polishing tinware.
The white stains on inside of ice chest can be removed by
scouring with any of the scouring soaps and baking soda.
GREASE SPOTS.
1 quart boiling water. 1 ounce pulverized borax.
12 ounce gum camphor. Mrs. HENRY FAIRBANKS.
To take oil out of carpets or any woolen stuff, apply buck-
wheat flour plentifully. Never put liquid of any kind to such a
grease spot.
Soot stains may be taken from the carpet by covering
quickly with dry salt before sweeping.
Straw matting is kept clean by washing with a clean cloth
and lukewarm water, to which has been added a little salt.
Salt sprinkled upon the carpet before sweeping will make
it look bright and clean.
A teaspoonful of aqua ammonia (hartshorn) in the hot
suds of the dish-pan will remove grease instantly and give a
fine polish to silver and glass.
The most satisfactory dusters are made of five cent cheese
cloth, cut one yard long and neatly hemmed.
To drive away ants, take essence of anise seed, put on cloths
and hang in the pantry where ants are troublesome. Also,
sprinkle oil of pennyroyal about the places infested. As this is
a poison care must be taken in the use of it.
TO DESTROY MOTHS (OR BUGS) IN CARPETS.
Wring a coarse towel out of clean water, spread it smoothly
over the carpet and iron with a hot iron, changing the iron
often. Repeat on all parts of the carpet suspected. The color
of the carpet will not be injured and the moths will be destroyed
by the steam from the hot iron.


COOKERY CRAFT.
MISCELLANEOUSLY CONSIDERED.
The historic basis and doctrine of Cookery are now tolera-
bly well defined. Higher criticism has sighted the cook stove
in Tubal Cains' blacksmith shop, though not then advanced to
the six rimmer stage. The evolution of the doughnut may be
distinctly traced by an imaginative mind in the Aryan Sun
Myths relating to the annular solar eclipse. If the interesting but
obscure allusion in the XIVth Fragment of Sanchuniathon refers
to a then prevalent custom of giving bread with one fish ball, we
have evidence not only of the liberal usages of the ancients,
but of their early culinary mastery of the codfish. It is to be
regretted that Homer's mention of nectar as an article of high
diet does not include the Olympian flapjacks, though to our
mind the inference is sufficiently clear. We may also reason-
bly conjecture that pie attained a supreme development in the
Hellenic culinary culture from the fact that the Nine Muses
were Pie-rides. It was not till the last century that a poet
arose who ventured to say, “Touch not the Pie !” seeing
that a little knowledge is a dangerous thing.
We detect symptoms of craft entering into the domain of
Cookery as early as 1792 B. C., when it was proposed to get
venison out of Jacobean goat. Ethically considered this was


188
COOKERY CRAFT.
so manifestly retrograde that we repudiate it. Under due
restriction, however, it cannot be doubted that Cookery offers
a legitimate field for craft, making it possible and proper to
convert cheese into Welsh “rabbits” and oyster into blanketed
pig; zoological achievements quite transcending the skill of
primitive man.
Remondino, in his treatise on human life, astutely remarks
that discovery of the art of Cooking lengthened man's bill of
fare, though not perhaps his life, for now appear the first
rumblings of gastric discontent. * He also points out that
when man became an anthropophagic connoisseur he parted
with somewhat of the optimism enjoyed under his primitive
diet of berries and grasshoppers.
While this may be measurably true it is to be taken with a
grain of 'salt. Anthropophagianism and grasshopper, how-
ever optimistic, do not meet all the demands of an eclectic
taste. The man of today has by scientific tests discovered
that his mouth is capable of 2187 muscular variations. This
he interprets as an invitation to various and voluminous diet
as well as oratory. The result is that in the course of his years
he eats up 444 tons of bread and butter, 59,606 hen's eggs,
1556 fish, not including six-inch trout, 98,937 oysters, sweet-
est morsels of the night, 22,671 winged fowl, 482 sheep, rams,
lambs and beef cattle, 77 pigs, 61,2 tons of onions, potatoes,
turnips and squash. This is exclusive of fruits and peanuts
which, with other items, give a total of 54 tons which the man
will eat if he be not prematurely cut off during the process or
by it. This calculation is based on the estimates of M. Soyher,
slightly varied from the Gallic to American gustatory stand-
ards. Nor can it be regarded large if we consider the immense
demand at the present time for vital force-incalculable
amounts of which are now known to be run off on bicycles,
* Carlyle seems to have arrived at the like conclusion. “I came forth
with the direful persuasion that I was miserable owner of a diabolical ar-
rangement called a stomach."








Rule for Making a Fortune
Take a five-dollar bill and four one-dollar bills
- two-dollar bills may be used if more convenient
- and, after folding them out smoothly, deposit
them in the
•• Passumpsic Savings Bank .
Do not disturb this deposit, but allow it to re-
main at least ten years — adding each month as
many one, two, five, or ten dollar bills as you can
spare- and allow the semi-annual dividends and the
deposits to mix thoroughly together, and at the end
of the period you will have a small but a well-
seasoned Fortune.
Passumpsic Savings Bank
MAIN ST., ST. JOHNSBURY, VT.
Lapier's Ticket Agency
For mileages on all New England railroads.-Money
saved on tickets West.-Courteous attention.- Re-
liable information.
17 EASTERN AVENUE
E. H. ROSS
PHYSICIAN AND SURGEON
24 MAIN STREET
ST. JOHNSBURY, VT.
China Firing
DECORATING TO ORDER. LESSONS IN OIL AND CHINA
PAINTING, CHINA FOR SALE. .. .. .. .. ..
Miss Helen F. Shaw
13 Belvidere Street (South Park)
St. Johnsbury, Vt.
JOHN M. ALLEN
PHYSICIAN AND SURGEON
24 RAILROAD ST.
ST. JOHNSBURY, VT.


Thatchers
Beat Them All
WORLD'S FAIR,

. . AT ..
PESUGARMILK
BAKING POWDER
BEST
ON
ZEARTH
CHICAGO, 1893.
oo
THE JUDGE REPORTED ITS
LFAVENING POWER . . 15.64
NEXT HIGHEST ONLY ... 14.22
ONLY Powder Exhibited Completely Dis-
solving in Hot Water WITHOUT
SEDIMENT.

Pure. Stuffed.
BOILING WATER TEST.
•-IT was not found to contain a grain
of impurity, and hence its higher leavening
power.-
... • It Cooks fail with SUGAR OF MILK POWDER it will always
be from using too much. Biscuits, Pies, and Cake made with it have a
finer flavor than those made from stuffed powders. • • • •
VH. D. THATCHER & Co., Potsdam, N. Y.
It won't Beat Eggs
For Your Dainty Dishes, but our
V. F. M. BABCOCK
©* TESTER

Does Beat the World
For ASCERTAINING the RICHNESS of MILK.
For Ease of Operation, for the Facility with which the Required
Speed is obtained, for Accuracy and Simplicity, it is Unequaled.
Only 40 turns of the crank per minute gives the bottle-head 1120
revolutions per minute, a higher speed than the scientists say is
necessary to obtain accurate results. Write for our Special Book
on Babcock Testers.
• • VERMONT FARM MACHINE CO.,
BELLOWS FALLS, VI. • •
Manufacturers of Cooley Creamers, Davis Swing Churns, Separa-
tors, and everything for the dairy and creamery.


CALL FOR
ST. JOHNSBURY
...CRACKERS.
A WOMANLY WEAKNESS.
Woman's desire for the pretty things
in Jewelry has come to be proverbial.
Men have the same leaning,
but they disguise * it. Just the same,
a man, or a woman either,
appreciates a gift of a Watch or piece of
Jewelry. For the best come to our store.
T. C. SPENCER,
45 Railroad Street, St. Johnsbury, Vt.
IF YOU WANT
ANY KIND OF
INSURANCE
Call on
«CHAS. S. HASTINGS,
. . Over Post Office . .
ST. JOHNSBURY, VT.
F. N. BROWN,
TJOUSE FURNISHING GOODS,
Crockery, Hardware and Groceries.
.... 49 MAIN STREET.


E. C. PIERCE & CO.
.. Fashionable • Millinery • .
FANCY :: GOODS,
RIBBONS, LACES, GLOVES, SILKS, VELVETS, and WORSTEDS.
rrrrr ST. JOHNSBURY, VT.
VISIT
HARRY H. CARR’S DRY GOODS STORE,
For COTTON, WOOL, AND SILK DRESS GOODS,
UNDERWEAR, HOSIERY, GLOVES, HOUSE-
HOLD GOODS, AND OUTSIDE GARMENTS FOR
MISSES AND LADIES.
75 RAILROAD STREET,
- St. Johnsbury, Vt.
41 MAIN STREET
E. D. STEELE & CO.
ST. JOHNSBURY, VT.
CLOTHIERS, HATTERS & GENTS’FURNISHINGS
.. TRUNKS • BAGS ..
Largest Stock and Lowest Prices in Town or County.
IF YOU ARE IN-
Want of a first-class job of Plumbing, Steam,
or Hot Water Heating, or if you are thinking of
buying a New Stove, or a First-Class Range,
call on
FARNHAM & ALBEE,
16 PORTLAND STREET,
ooOST. JOHNSBURY, VT.
11


E. & T. FAIRBANKS & CO.
i... :: Special attention is called
to our large stock of Carpets,
Body Brussels, Velvets, Tapestry Brussels,
All-wool Extra Super Carpets.
Also the “AGRA” Wool Carpet, a new weave, extra
heavy, supplying the place of the old three-ply, in much
superior patterns and qualities. Straw Mattings.
Special prices for Church Carpets. Samples sent and
estimates given when requested.
?
.....:. Our spring stock of
.-.-WALL PAPERS-.-.
arrives January 1. Patterns and colorings will be more
desirable than ever. Prices from 712c. a roll up. Lace
Curtains. Heavy Drapery Curtains. Window Shades
made to order to fit any size window.
Full Line of Upholstery Goods.
ii .. .. Furniture of all kinds re-
paired. Mattresses made and renovated and Carpets
laid by a practical upholsterer.
E. & T. FAIRBANKS & CO.
New Dry Goods Store,
Main Street,
St. Johnsbury, Vt.
12


Merchants’ Nat'l Bank
ST. JOHNSBURY, VI.
Capital, $300,000.00.
· YOUR · BUSINESS · SOLICITED..
L. D. HAZEN, Pres’t.
W. L. PEARL, Vice Pres't.
H. W. ALLEN, Cashier.
Joirst National Bank
.. OF ...
SAINT JOHNSBURY, VT.
Capital, $400,000.
Surplus, $53,500.
OFFICERS
FRANKLIN FAIRBANKS, President
A. H. McLEOD, Vice-President
HOMER E. SMITH, Cashier.
DIRECTORS
A. H. McLEOD
Chas. H. STEVENS
FRANKLIN FAIRBANKS
DELAZAN D. WEAD
WALTER P. Smith
John C. CLARK
SAMUEL N. Brown.
Accounts of Corporations, Firms, and Individuals Solicited,
Ladies' and Family Accounts are Especially Invited.
13


C. F. GIBBS
FLORIST Vie
OF DUTIVO
Grower of and dealer in FLOWERING AND VEGETABLE PLANTS.
CUT FLOWERS AND FLORAL DESIGNS A SPECIALTY. Wed-
dings, Parties, and Funerals supplied. I arrange flowers in the latest
and best style to go with safety at all seasons. My facilities are such
that I can furnish flowers to almost any amount on short notice.
For immediate attention order by telegraph, telephone, or special
delivery. Send for Price List. N. B.- Please mention this book or
where you have seen advertisement.
OST. JOHNSBURY, VT.
FURNITURE
FINEST LINE OF ....
PARLOR SUITS
OAK & ASH CHAMBER SUITS
DINING ROOM FURNITURE
And UNDERTAKING in all its branches
to be found in town.
HALL & STANLEY,
Music Hall.
TO · LIGHT
YOUR · HOME

IN THE MOST SATISFAC-
TORY MANNER BUY THE
CELEBRATED
“B. & H." (0
“B. &
H."
LAMPS.
PORNO
Made in every style and
at Prices to suit all
purses. All Dealers sell
them. They are made by
BRADLEY & HUBBARD SIFG. CO.,
NEW YORK
FACTORIES AND OFfices:
BOSTON { MERIDEN, CONN.
CHICAGO
PHILADELPHIAJ Write for our Little Book.
STOGOS
14


W. J. ALDRICH, M. D.-
PHYSICIAN AND SURGEON,
OFFICE IN PYTHIAN BLOCK.
HOURS: 8 to 10 A. M.; 2 to 3, AND 7 to 9 P. M.
RESIDENCE AT NO. 7 CHERRY STREET.
Special Attention given to all kinds of Surgical Work.
Jos. L. Perkins, M. D., D. D. S.
BANK BLOCK, 27 MAIN STREET,
SAINT JOHNSBURY.
FRANK G. LANDRY
DRUGGIST AND PHARMACIST,
83 RAILROAD ST., ST, JOHNSBURY, VT.
PURE DRUGS, FANCY and TOILET ARTICLES.
PRESCRIPTIONS A SPECIALTY.-
W. II. MOULTON,
Practical Painter and Paperhanger
Dealer in Wall Paper, Paints, Oils, Varnishes, Etc.
80 RAILROAD ST., - - ST. JOH VSBURY, Vt.
BOYNTON & EASTMAN,
* PHARMACISTS
Dealers in Drugs, Chemicals, and Patent Medicines.
Druggists' Sundries, Stationery,
Guns, Ammunition, Fishing Tackle, Knives, Shears, Razors
and Window Glass.
36 & 38 EASTERN AVE., ST. JOHNSBURY. Vt.
15


+ You buy your Kitchen Furnishings at CAR-
L PENTER'S, Pythian Building, 89 Eastern
Avenue, St. Johnsbury, Vt.? A full line of
Agate Ware, Tin ware, Wooden ware, and Hardware of all kinds.-
Remember, my Repair Shop is always open and ready to do all your
repairing. If you want your house heated or plumbed we
can do it and do it well.--A full lire of Boynton Furnaces ? ?
and Heaters always on hand. . . . . . . . . . . . .
* The
* Blodgett *
Insurance Agency
St. Johnsbury.
A WORD TO COOKS.
Tell your butcher to send his hides and tallow to
me. If by doing this you influence a new customer to
deal with me I will send you $5 if the business aggre-
gates $100 for a year, or a proportionate sum it less.
The Publishers of this book know me and will as-
sạre you that my offer will be kept in good faith and
that you can conscientiously commend me as at least
having the reputation of being the largest dealer in
my line in the United States.
CARROLL S. PAGE,
Oct. 15, 1894.
Hyde Park, Vermont.


Pure **
Groceries
IF THERE is one thing that the people of this
generation want, it is pure food products.
We have the largest stock of groceries in the
State, and they are the best that money can
buy.
We have established a reputation for honest
dealing, and this reputation is as widely known
as our name.
Having the largest and best equipped gro-
cery store in Vermont, we can suit our cus-
tomers on whatever they may want in our line,
whether it be butter, poultry, apples, pork, flour,
or the general staple line of groceries.
Let us have your trade and we will prove to
you that we can please you.
E. & T. FAIRBANKS & CO.