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Pure * Fruit * Extracts.
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VANILLA COMPOUND.
LEMON.
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of water, this also being distilled, that no germs of disease may be
conveyed to the food.
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U NER'S EXTRACTS unparalleled in strength and flavor.
For Ices, CAKES, CREAMS, CUSTARDS, Pickles and Salads, they are
indispensable. Pickled Peaches and Pears in which the Clove and
Cinnamon Extracts are used, instead of the crude spice, retain a
delicate color and much finer flavor.
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No. 47. N. v.
No. 479,
Elmira, N. Y.


ADVERTISEMENTS.
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FURNITURE_STORE.
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TRIED, TESTED, PROVED.
Housekeeper's Guide.
16243
(SECOND EDITION.)
A CHOICE
Collection • of Recipes
COMPILED AND PUBLISHED BY THE LADIES OF THE
Methodist Episcopal Church,
HONESDALE, PA.
Wilhat it... web. ... with the world with... wel te with all the who will
“Come, good husband, please thy wife,
And buy a book,
That she may cook,
Without a toilsome life.”
***************
****
*********** ***
*******
**********
HONESDALE, PA.:
WAYNE INDEPENDENT PRINT,
1893.


CONTENTS.
-
-
-
Breads, Biscuits, Etc.,
BREAKFAST DISHES
CAKES,
CROQUETTES,
CONFECTIONERY, .
DESSERTS,
..
DRINKS,
Fish, - .
For the Sick,
Meats, - .
MISCELLANY, - ..
Pickles, -
Pies, - - .
PRESERVES AND JELLIES,
PuddingS, -
Salads,
.
..
-
.
SOUPS,
Vegetables -
TABLE OF WEIGHTS AND MEASURES,


BREAD.
milk and half a cup of yeast. Cover the pan and let it
stand all night; in the morning stir it up and knead well;
set in a warm place to rise; let it rise to a light sponge;
(it will rise in an hour and a half, then roll it out on the
board about half an inch thick, cut with an oval cutter, and
fold about two-thirds of it, let rise again, bake one-half hour.
PARKER HOUSE ROLLS.
Mix one tablespoonful of lard, one of sugar, half a
teaspoonful of salt. Scald half a pint of milk; when nearly
cold pour over the mixture, add half a cup of yeast, make
a stiff batter. In the morning if light add flour and let
rise again. If for tea, about 3 o'clock, roll out and spread
with butter. Cut with a tumbler and double over. Put
in pans one inch apart, let rise till tea time, bake in a quick
oven.
Mrs. THOMAS Crossley.
GRAHAM ROLLS.
One cup wheat, one cup graham flour, one cup of milk,
one-half teaspoon of saleratus, one of cream tartar, one
tablespoon of butter, and a little salt. Bake the same as
white rolls.
Mrs. E. H. C.
GRAHAM ROLLS.
Two cups of sour milk, one-half cup of nolasses, one
teaspoonful of soda, flour to make a stiff batter.
Mrs. M. B. BENNETT.
SODA BISCUIT.
Two quarts of flour, one teaspoonful of soda, two
ounces of butter, two teaspoonfuls of cream tartar, one pint
of milk. Mix soft,
JOHNNY CAKE.
One pint of milk, two eggs, butter the size of an egg,
two cups of corn meal, one and a half cups of flour, one
teaspoonful of soda, two teaspoonfuls of cream tartar, salt.
STRAWBERRY SHORT CAKE.
Make a good biscuit crust, roll one-fourth of an inch


BREAD.
15
RUSKS.
One quart of dough, one-half cup of butter, coffee cup
of sugar, and two eygs.
APPLE JOHNNY CAKE.
One cupful of chopped sour apples, two cups of Indian
meal, one cup of flour, one-half cup of sugar, one of sour
cream or buttermilk, one-half cup of sweet milk, one egg, a
little nutmeg and a pinch of salt. Bake one hour.
Mrs. Olver.
JOHNNY CAKE.
One cup of flour, two cups of meal, three eggs, one and
one-half pints of milk, one tablespoon of salt, one of melted
butter, three of sugar, three teaspoons baking powder.
CHEESE STRAWS.
One cup of grated cheese, one cup of flour, and half
cup of butter, one teaspoonful baking powder and ice
water enough to form a paste. Roll thin and cut in nar-
row strips. Bake in a quick oven, on tin.
MRS. GEO. S. KEEN.
POP OVERS.
Ten tablespoonfuls of flour, one and a half cups of
milk, piece of butter the size of an egg, five eggs, whites
and yolks beaten separately, no salt, bake in gem irons.
MRS. I. N. FOSTER.


Breakfast Dishes.
"To business that we love we rise betime
And go to it with delight.”
FRENCH TOAST.
One egg, one cup of milk and salt. Dip bread in the
batter and fry on a griddle well buttered and eat hot.
MRS. W. L. THORPE.
BREAKFAST TOAST.
Chop cold roast beef or steak very fine, cook in a little
water, put in a few spoonofuls of cream and a little flour to
thicken. Season with butter, pepper and salt and pour it
over slices of toast.
MRS. G. W. TWITMYER.
No. 1.-Six eggs, whites and yolks beaten separately,
then put together, and given a good beating. Add one-
half tumbler of milk, a little salt and fry in a pan with
butter; when brown on the bottom put in the oven to
brown on the top.
Mrs. I. N. Foster.
No. 2.-Two eggs, one-half cup of milk, one-half
tablespoon of flour, a little salt. Beat whites and yolks of
the eggs separately. Stir the flour into a little of the milk
to the consistency of paste. Add the rest of the milk, salt,
and yolks of eggs. Heat a sauce pan, butter it liberally,
and pour the mixture into it. Spread the whites of eggs
over the top, fry a few minutes till slightly hardened, begin
to roll it from the hottest side of the sauce pan. When the
under side is well browned rull it up like a roll of paper,
and serve on a hot platter.
Miss JENNIE BROWNSCOMBE.


BREAKFAST DISPES.
CORN FRITTERS.
One can of corn, two eggs, one-half teaspoonful of
baking powder, one-half teacup of milk, salt, flour enough
to make a thin batter. Drop in hot lard.
MRS. I. N. FOSTER.
MUFFINS.
One quart of milk, four eggs, one cup of yeast. Beat
the eggs, add the milk and salt, flour until stiff, add the
yeast and when light bake in muffin rings.
MRS. I. N. FOSTER.
CORN FRITTERS.
One quart of green corn grated, three eggs, one tea-
cup of flour and a pinch of salt. Fry in hot lard.
MRS. GOODMAN.
BROILED HAM AND EGGS.
Cut the ham in thin slices, take the rind off, wash the
slices in cold water and lay them on the gridiron over hot
coals, turn quickly and they will soon be broiled. Take
them up on a platter previously warmed, butter and pepper
the ham. Have ready boiling water, break in it as many
eggs as you require for the meal. Take out each egg care-
fully so as to keep it whole and place on the slice of ham,
sprinkle pepper over each egg and serve.
MRS. PATTERSON.
POACHED EGGS A LA CREME.
Nearly fill a frying pan with boiling water, add a
tablespoonful of vinegar and a little salt, poach your eggs
until well set, lay each egg carefully on a piece of buttered
toast; have ready in another pan one-half cup of cream or
rich milk, (if the latter it must be slightly thickened with
cornstarch), a spoonful of butter, some pepper and salt,
heat to a boil and pour over the eggs and toast. There
should be enough of the cream to wet the toast and make
a nice gravy.
Mrs. JAMES C. BIRDSALL.
BOILED EGGS.
Use wire basket and put in boiling water. To have


SOUPS.
PEA SOUP.
One qnart dried split peas, put in four quarts of water
over night and boiled three hours, with one-half pound beef
and one-half pound salt pork. Before taking off the stove,
stir in a little flour paste, strain and serve.
Mrs. I. N. FOSTER.
NOODLE SOUP.
Take four pounds lean beef and boil tender; after done
have three quarts of liquor. Take three eggs, make a stiff
dough, roll as thin as you possibly can, put to dry, then roll
up like jelly cake and slice off as thin as a wafer.
Mrs. GOODMAN.
CLAM SOUP.
Take twenty-five clams, wash and then cover with
cold water, let boil, then the clams will open. Chop the
clams fine, skim the water they were boiled in, and then
mix two tablespoonsful of flour with water, add two eggs
well beaten and one-half pint nilk. Add the chopped
clams last and let all come to a boil.
Mrs. J. R. Brown.
CLAM SOUP.
Thirty clams when opened, add three quarts water to
the juice from the clams, and bring to a boil quickly. When
boiling add the clams chopped very fine. Boil three min-
utes, and stir in four tablespouns of flour and four table-
spoons of butter and add a pint of milk; salt and pepper
to taste. If much boiled the clams are tough. When off
the fire add three eggs well beaten. Stir all thoroughly.
Mrs. H. A. Woodhouse.
BEAN SOUP.
Soak one pint of beans over night, boil until tender,
put through the cullender and return to the water they
were boiled in. Into a sauce pan put one large tablespoon-
ful of butter and two even tablespoonfuls of flour; put
on the stove and when the butter is melted and flour smoothly
mixed, pour in one cup of cream and when it boils put into
the beans, season with pepper and salt to taste. Celery,
salsify and asparagus soup may be made in the same manner.
Mrs. GEO. W. TWITMYER.


MEATS.
e
per, a hitelcone-huile est, a piccount of
VEAL LOAF.
Three and one-half pounds thick part of veal, fat and
lean. Chop fine with one-half pound of pork, eight small
crackers rolled, two egys, a piece of butter the size of an
egg, one and one-half tablespoons of salt, two teaspoons of
pepper, a little nutmeg, worked together in a loaf, put bits
of butter on top, grate over crackers, bake slowly two hours,
when cold cut in slices.
Mrs. WOODHOUSE.
PRESSED BEEF.
Buy a cheap piece of beef, boil till it falls from the
bone; remove every piece of bone, boil down a little longer,
season well with pepper and salt and a bit of sage if liked.
Pour into a form. Very nice to slice off cold.
BEEF LOAF.
Two eggs, one cup of rolled crackers, one small tea-
spoonful of pepper, one small teaspoonful of salt, one and
one-half pounds chopped lean steak. Mix and mold in a loaf,
spread bits of butter on top, and bake carefully, baste while
baking with one tablespoonful butter in one teacupful of
boiling water, slice when cool.
BROWN FRICASSEE OF VEAL.
Two and a-half pounds veal cut in thin slices from the
leg, one quarter of a pound of salt pork, two large table-
spoonfuls of flour, one piut of water, salt and pepper to suit
the taste. Cut the pork into thin slices and fry slowly
until crisp and brown, season the veal well with salt and
pepper, and after taking the pork from the frying pan lay
the meat in the hot fat. Cook until it has a rich brown
color on both sides, then remove it and add the flour to the
fat remaining in the pan. Stir the flour until it becomes
very brown, then gradually add the cold water. Season the
gravy with salt and pepper, and as soon as it boils up, return
the veal to the frying pan and simmer for twenty-five minutes.
Mrs. M. A. Crossley.
HAM SANDWICHES.
Yolks of five eggs, one cup butter, two tablespoonfuls
sugar, two tablespoonfuls dry mustard, a little red pepper,


MEATS.
one cup vinegar, cook over hot water until thick, then thin
to a thin paste with sweet cream. Then mix one-fourth
pound lean boiled ham chopped fine; cut bread thin and
spread.
Mrs. DIMOCK.
SANDWICHES.
.. Chop your ham fine; if you have any cold meat add to
it, beat one egg with a teaspoonful of mustard, one of olive
oil and one of pepper, mix with the ham, spread on the
bread and butter.
BEEFSTEAK SMOTHERED IN ONIONS.
Fry brown four slices of salt pork; when brown take
out the pork and put in six onions, sliced thin, fry about
ten minntes, stirring all the while, and upon this lay a slice
of steak, then a layer of onions, then steak and cover thick
with onions. Dredge each layer with pepper, salt and flour,
pour over this one cupful of boiling water and cover tight,
siminer half an hour; when you dish place the steak in the
center of the dish and heap the onions around it.
Mrs. E. H. CLARK.
CHICKEN A LA CREME.
Cut the chick, n up and cook until well done. Then
make a thickening of cream or rich milk and sifted flour,
seasoning with butter, pepper and salt. Have ready baked
a light soda biscuit or toasted bread, lay on a platter, and
pour over the chicken and the gravy.
Mrs. W. L. THORPE.
RAGOUT OF MUTTON.
Three pounds of the shoulder of mutton, a carrot, a
turnip, two tablespoonfuls of chopped onion, one quart of
potatoes, measured after being pared and cut into half inch
cubes, three tablespoonfuls of flour, three of butter, three
pints of boiling water and enough salt and pepper to season
the dish well, cut most of the fat from the meat, and then
cut the meat in small pieces, season and roll in flour. After
putting the butter into a frying pan put in also all the
vegetables except the potatoes, cut fine. Cook slowly for
five minutes and then add the meat, stir the contents of the


MEATS.
pan over a hot fire until they acquire a golden brown color,
then turn into a larger stew pan and ponr the boiling water
over them, reserving a little with which to wash off any
part of the mixture which may cling to the frying pan.
Cook gently for an hour and a-half; at the end of that time
season well with salt and pepper and add the potatoes;
with half an hour's further couking the dish will be finished.
Mrs. M. A. Crossley.
Quick boiling tonghens all meat whereas a slow bub-
bling renders the meat tender and secures a better flavor.


FISH.
CLAM PANCAKES.
Twenty-five clams chopped tine; use a little of the
liquor, a little cream or a bit of butter, one and one-half
cups of milk, two eggs, with flour enough to make a batter,
pepper and salt. Bake on a buttered griddle.
Mrs. E. H. CLARK.
FRIED OYSTERS.
Drain large oysters separately, dip in beaten egg, then
in cracker rolled very fine, fry in hot butter, turning each
one separately as it browns. To cook well and handsomely
they should not be crowded wl.ile frying. Serve on hot
platter.
Mrs. W. L. THORPE.
SCALLOPED OYSTERS.
No. 1.-Roll fine one quart of crackers, grease a dish
as for cake, put a layer of bread crumbs at the bottom, then
oysters and season with salt, pepper and butter. Alternate
the layers of crackers and oysters with their respective sea-
sonings and let the top layer be of crumbs with bits of
butter over it. Pour over this when ready for the oven
one cup of sweet cream or milk, bake from one-half to three-
quarters of an hour. Cook with a lid over it the first half-
hour, then uncover and brown.
Mrs. J. R. Brown.
No. 2.-One quart of oysters; throw on them one cup
of water and drain, boil the juice and skim, add one cup of
milk and piece of butter the size of an egg, thicken with
cracker, when cool add three eggs well beaten, put a layer
of crackers, then a layer of oysters, sprinkle a little salt and
pepper and piece of butter. This makes three layers of
oysters, the last crackers.
Mrs. M. B. BENNETT,
PANNED OYSTERS.
Stew the oysters in their own liquor until they curl,
season with butter, pepper, salt and a little rich milk, toast
your bread nicely, cut in half slices, wet in the oyster
liquor ; if there is not enough to moisten the toast well add
a little hot water, place the pieces of toast in the dish you
wish to serve it in, previously heated, lay the oysters evenly


VEGETABLES.
grated cheese, sprinkle with pepper and sifted bread crumbs
and bake till brown.
Mrs. E. BROWNSCOMBF.
STUFFED TOMATOES.
Take large, fair tomatoes, cut a thin slice off the blos-
som end, and with a spoon remove the pulp, chop cold
boiled ham, season with parsley, pepper and salt, or with
onions in place of parsley, add as much more bread crumbs
as you have ham, moisten with a part of the pulp and
with this fill the tomatoes, tie on the top and place it in a.
dish with a little water and a small piece of butter on each
tomato and bake half an hour.
Mrs. Geo. W. TWITmYER.
FRIED TOMATOES.
Take nice smooth green tomatoes, do not peel, wash,
slice and sprinkle over a little salt. Let stand five minutes,
drain, roll in meal or flour, fry in butter.
Mary MURRMAN.
TO CAN CORN.
Take eight cups of cut corn, three cups of water, boil
twenty minutes, when nearly cooked add three-fourths of a
cup of salt. Before using soak in water three hours to
remove the salt. Seal in cans the same as fruit.
Mrs. W. P. SCHENCK.


Salads and Salad Dressings.
“For such as we are made of,
Such we be.”
FRENCH DRESSING.
Put a mustard spoonful of dry mustard on a plate; add
water enough to make it the consistency of yolk of egys;
mix with it a drop at a time the best salad oils, stirring
rather slowly with a silver fork. Stir in oil till it hardens
so that you can turn the plate upside down without drop-
ping any of the mixture. Add about three-fourths as much
vinegar as you have used of the oil, and a little salt if your
salud is not previously salted. Mayonnaise dressing is made
in the same way, except that raw yolk of egy is substituted
for the mustard and water and a little cayenne pepper is
added. The recipe for French dressing is enough for a
pint bowl of salad. All the ingredients should be kept
cool and the mixing should not be done in a very warm
room. For chicken salad take equal parts of white meat
and celery, cut into shreds about an inch long, and mix
thoroughly with the dressing; either dressing may be used.
Garnish with sliced cold boiled eggs and celery leaves, and
serve immediately. Potato salad made of sliced cold pota-
toes and a little chopped onion or an onion leaf or two,
sliced green cucumbers, mixed with the potatoes, make an
excellent salad; also potatoes and beets, sliced raw cabbage,


PIES.
47
of chopped beef, six bowls of chopped apples, two bowls of
yellow sugar, four bowls of sweet cider, one bowl of raisins,
one bowl of mixed fruit, currants, citron, figs, etc., two
tablespoonfuls of cloves, three tablespoonfuls of cinnamon,
one grated nutmeg, one lemon, salt to taste. This mince-
meat, scalded and canned, will keep good forever.
Mrs. C. F. ROCKWELL.
No, 3.—Three bowls of chopped meat, six bowls of
chopped apples, one bowl of chopped suet, three lemous,
two oranges, one-half teaspoonful of black pepper, three
tablespoonfuls of cinnamon, two tablespoonfuls of cloves,
one tablespoonful of salt, two quarts of table syrup, two
bowls of raisins, one bowl of currants, one-half pound of
citron chopped. Cook meat before chopping and then mix
all together and put in cans and it will keep all winter.
Mrs. E. H. Clark.
WASHINGTON PIE.
Three eggs, one cup of sugar, one cup of flour, one
and a half teaspoonfus of baking powder dissolved in two
tablespoonfuls of milk. Beat all well together; when
baked spread with jelly.
Mks. F. P. Smith.
COCOANUT PIE.
One and a half cups of sugar, one and a half cups of
milk, three eggs, one tablespoonful butter, the rind of a
emon, one cocoanut finely grated. The crust should be
he same as for custard pie.
Mrs. PATERSON.
CHOCOLATE PIE.
Four tablespoonfuls of grated chocolate, one pint of
biling water, let simmer a few minutes. Take the yolks
o two eggs, two tablespoonfuls of corn starch, six table-
sponfuls of sugar; boil the mixture like a custard, flavor
totaste. Make an under crust and bake it, then fil with
th cooked chocolate, have the whites of the eggs beaten
sti' with a little sugar, spread over the top, brown elightly.
SQUASH PIE.
Pare, boil and sift a good dry squash. To one qnart


PIES.
49
ar, put in ce cup full ake the u
starch, grate the yellow and squeeze the juice of the lemon.
Beat the white of the eggs to a stiff froth, wet corn starch
with a little cold water, then add boiling water till it is a
thick starch, then stir in the lemon, then the yolks of eggs,
add one cup of sugar, a little nutmeg, fill the pie and bake.
When baked spread on white of eggs with tablespoonful of
sugar, and brown in the oven.
MRS. I. N. FOSTER.
LEMON PIE.
Line a pie dish with a good paste and while it is bak-
ing make a filling as fullows: Take the rind and juice of
one lemon; one coffee cup full cold water, three-fourths
cup of sugar, put in a basin on the stove and when it comes
to a boil add a tablespoonful of corn starch wet with a little
water, and the beaten yolk of one egg, pour this in the
baked crust; spread over the top the beaten white of an
egg sweetened. Return to the oven for a moment to
brown and you have a most delicious pie.
Mrs. C. L. WHITNEY.
LEMON PIE.
For two pies, three cups of boiling water, three table
spoonfuls of corn starch, two cups of sugar, two le.nons
grated, one tablespoonful butter.
Mrs. M. B. BENNETT.
CREAM PIE.
One pint milk, two eggs, one-half cup of flour, one-
half cup of sugar, flavor with vanilla.
to a boil
CRANBERRY PIE.
Three cups of raw cranberries chopped, three cups of
sugar, one tablespoonful corn starch wet in a teacup with a
little water, fill the cup with boiling water, mix all together
and bake with two crusts.
Mrs. M. A. CROSSLEY.
MOCK MINCE PIE.
Two cups of sugar, two cups of molasses, one cup of
vinegar, one full cup of raisins, one-half cup of butter, one
egg, five soda crackers, chopped fine; two cups of cold
water on crackers, four apples chopped, one lemon chopped,


50
PIES.
one orange chopped, one cup of currants, one-half cup of
citron chopped, one teaspoonful of soda, nutmeg, cinnamon
and cloves, rub butter and sugar to a crearn and beat the.
egg light; stir all together, ready for use.
Mrs. B. F. HAINES.
MOCK MINCE PIE.
One cup of raisins, two cups of sugar, one cup of
molasses, five soda crackers, two cups of hot water, one-half
cup of vinegar, one-half cup of butter, one tablespoonful
of cream, one-half nutmeg.
Mrs. W. L. THORPE.
DATE PIE.
One pound of dates makes three pies; soak them over
night, then stew them until soft enough to strain, add one
quart of milk, three eggs, nutmeg and sugar, bake with only
an under crust and frost if you like.
K. A. E.
CUSTARD PIE.
Take the yolks of six eggs, one cup of white sugar,
two tablespoonfuls of flour, beat all together well; put one
pint of milk on to boil and when boiling stir in the above
with a lump of butter the size of an egg; take the whites
of eggs and beat to stiff froth; add three tablespoonfuls of
sugar, make your paste and bake, then spread your mixture
on and brown. This quantity makes two pies.
LEMON PIE.
One lemon, one cup of sugar, one cup of water, one
egg, one tablespoonful of corn starch; two crusts.
Mrs. T. E. C.
RAISIN PIE.
Take one pound of raisins or prunes, turn over them
one quart boiling water and cook until tender; keep adding
water so there will be a quart when done. Grate the rind
and squeeze the juice of one lemon into a cup of sugar,
three teaspoonfuls of flour, one egg. Mix well together.
This will make three pies.
Mrs. C. F. BULLOCK.


Puddings.
“Unblemished let me live or die unknown,
O, grant an honest fame or grant me none."
TAPIOCA. PUDDING.
One coffee cup of pearl tapioca, soaked in one quart of
water two hours, sweeten to taste and pour over some cored
apples, and bake one hour, or until the apples are done.
Eat with whipped cream.
Mrs. I. N, FOSTER.
SNOW DRIFT.
One pint of milk, one-half ounce of isinglass, ten ounces
of crushed sugar, five eggs, the juice of two large lemons,
soak the isioglass two hours, or over night in a quart of
water, with a little weight to keep it from rising, pour over
it one pint of boiling water, add sugar and lemon juice;
put it on the ice, when partly stiffened beat the whites of
four eggs to a stiff froth; beat all thoroughly, pour it in
the vessel wet with cold water, and place it on ice. Serve
with a boiled custard made of the four yolks and one egg,
and the milk.
Mrs. W. B. Holmes.
CHOCOLATE PUDDING.
No. 1.-Scald together one quart of milk and three
ounces of grated chocolate and set aside to cool, then add
nearly a cup of sugar with a little milk and the yolks of


PUDDINGS.
COTTAGE PUDDING WITH APPLES.
Grease your pudding dish well, line with a layer of
good sour apples, then make a batter as follows: One egg,
one cup of sweet milk, one pint of flour, one tablespoonful
of butter, one-half a teacupful of sugar, three teaspoon-
fuls of baking powder, spread this over the apples and bake
in a moderately hot oven. Serve with sauce,
Mrs. W. L. THORPE.
CORN STARCH.
One pint of heated milk, etir into it a heaping table-
-spoonful of starch, buil in a vessel which sits in another of
hot water, after well cooked stir in the whites of three well
beaten eggs, pour in to a mould. Sauce: He at half a pint
of milk, beat yo!ks, stir them into the hot milk, sugar,
flavoring, also a little cream.
DELICATE PUDDING.
One cup of sugar, one cup of sweet milk, one egg, butter
the size of an egg, one cup of raisins, two teaspooufuls of
baking powder, flour enough to make stiff as cake, steam
one hour. You may use canned cherries or fruit with the
syrup strained off for this.
Mrs. S. E. JENKINS.
REVERE PUDDING.
One cup of molasses, one cup of sweet milk or water,
one-half cup of butter or suet, one teaspoonful soda, one
·cup of chopped raisins, four cups of flour, cloves, cinnamon.
Boil three hours.
Mrs. M. PATMOR.
POOR MAN'S PUDDING.
Three cups of flour, one cup of molasses, one cup of
milk, one cup of chopped suet, one cup of raisins, one tea-
ispoonful of soda, spice to taste. Boil two hours, eat with
lemon sauce.
Mrs. C. R. Brady.
DUTCH APPLE PUDDING.
One pint of flour, one teaspoonful of cream of tartar,
half a teaspoonful of salt, half a teaspoonful of soda, an


PUDDINGS.
ROCKWELL.
STEAMED GRATIAM PUDDING.
Two cups graham flour, one cup of milk, one cup of
molasses, one cup of stoned raisins, one egg, one teaspoon-
ful of soda, one teaspoonful of cinnamon, one-half teas-
spoonful of cloves, a little salt. Steam three bous.
Mrs. S. FRANK CORY.
WHORTLEBERRY PUDDING.
One cup of molasses, oni dersertspoonful of soda; stir
the molasses and soda to a foam, then stir in two and one-
half cups of flour, add one quart of berries and steam two
and one-half hours. The pudding at first will seem so stiff
as to incline you to scant the berries, but stir in the full
quart; it will he light as a honey-umb and delicious.
Sauce: One-half cup of butter and one full cup of sugar
rubbed to a cream, with one tablespoonful of flour and
juice and grated rind of a lemon, add one piot of boiling
water and set over the teakettle to thicken; when hot stir
in one egg, white and yolk beaten separately.
Mrs. C. F. ROCKWELL.
ILANOVER PUDDING.
One cup sweet nilk, one (oup of raisins, one ('lip of
molasses or brown sugar, one cup of euet, three coups of flour,
one teaspoonful of foda, one teaspoonful of salt, fpice to
taste, boil or steam three hours. Serve with sauce No. 1.
Mrs. J. C. BIRDSALL.
WHORTLEBERRY PUDDING.
One pint of berries, one-half pint of molasses, one half
teachpful of milk, one tablespoonful of butter, one egg, one
teaspoonful of Faleratuf, a little salt and flour to stiffen like
pound cake. Boil three hours.
MRS. H. C. HAND).
ORANGE PUDDING.
Slice one-half dozen oranges and sugar them, mix with
a little cold water one heaping tablespoonful of corn starch,
then add one pint of boiling water, one cup of sugar, the
rind and juice of two lemons, a little vanilla. Lit these
thicken, pour over the oranges and beat the whites of four
eggs with sugar, flavor with vanilla, put this on top and
set in the oven to brown. Very nice.
MRS. FOSTER


Desserts.
“ Thou last not least in love."
rubbed very smand pour by delante, beat we
CHOCOLATE ICE CREAM.
One quart of cream, one pint of new milk, two cups
of sugar, two eggs beaten very light, five tablespoonfuls of
chocolate rubbed very smooth in a little milk. Heat the
milk almost to boiling and pour by degrees in with the
beaten eggs and sugar; stir in the chocolate, beat well and
return to the kettle, heat until it thickens, stirring con-
stantly. Take from the fire and set aside to cool; when
the custard is cool add the vanilla and cream and freeze.
Mrs. W. L. THORPE.
CHOCOLATE ICE CREAM.
Three pints of milk, six eggs, a-half a teaspoonful of
salt, three cups of sugar, three pints of cream, one large
cup of grated chocolate. Put milk over to boil with the
chocolate, add sugar and eggs well beaten and boil in hot
water. Add “ream when cold and four teaspoonfuls of
vanilla. This fills a six-quart freezer.
Mrs. J. D. WESTON.
VANILLA ICE CREAM.
Three pints milk, six eggs, three large cups sugar, one-
half teaspoonful salt, three pints cream, four teaspoonfuls
vanilla, make as boiled custard, add cream and vanilla
when cold.


DESSERTS.
BANANA ICE CREAM.
Made the same way by adding ten bananas mashed
fine, and peach ice cream by adding three quarts peaches
mashed fine and well sweetened two hours before adding
to custard.
Mrs. J. D. WESTON.
ICE CREAM.
One quart of milk, two eggs, one tablespoonful of corn
starch, one cup of sugar, vanilla to taste. Put the milk in
a tin pail which is put into a kettle with a small quantity of
water boiling; after the milk has come to a boil stir in the
cornstarch, let it boil about three minutes, then stir in
beaten eggs and just let it scald; take from the stove and
add one cup of sugar, stir well and strain through wire
sieve; let it get very cold and put in freezer. Pack a layer
of coarse salt, then a layer of ice until the freezer is full,
then stir very rapidly until it turns hard, then more moder-
ately until well frozen, draw off all the water and pack
again with ice and salt. In two hours it is ready for use.
ELLA GRIMES.
CHOCOLATE BLANC MANGE.
Dissolve one ounce of gelatine in as small a quantity of
water as will cover it; dissolve four ounces haker's choco-
late; when liquid add one quart of new milk and three
fourths pound sugar, boil all together five minutes, stir in
the gelatine and hoil five minutes longer, stirrirg constantly,
flavor with vanilla and pour into muulds. This will keep
several days.
Mrs. W, L. T.
CHARLOTTE RUSSE.
One-half box gelatine; cover with water, one cup of
milk, one coffee cup powdered sugar, boil the milk and pour
over the gelatine; add the sugar, and when nearly cool two-
tablespoonfuls of vanilla, whip one quart of cream to a
stiff froth and when the gelatine is less than blood warm
let it drop slowly into the cream, beating till all is poured
in. Line moulds with sponge cake or lady fingers, pour in
cream and let cool on ice.
Mrs. I. N. FOSTER,


DESSERTS.
COCOANUT DROPS.
Two cups of sugar, one of butter, three cups of flour,
two eggs, one cocoanut last.
Mrs. I. N. Foster.
BANANA A LA CUBAN.
To each peeled banana add several small pieces of
butter, put in a baking dish, and dredge well with powdered
sugar, bake in a moderate oven thirty minutes; remove to
serving dish and add as many teaspoonfuls of lemon juice
to the syrup in the baking dish as there were bananas,
pour over the fruit and serve either hot or cold.
Mrs. GERTRUDE CARPENTER.
A CREAM OF CHOCOLATE.
One pint of milk, three tablespoonfuls chocolate, boil
this with five tablespoonfuls sugar till well mixed, then
take off the fire and while hot add four eggs well beaten;
when cold add one pint whipped cream and one teaspoon-
ful vanilla.


CAKES.
four cups of flour, one cup of sweet milk, three teaspoon-
fuls of baking powder, whites of twelve eggs, one-half
pound of chopped almonds.
MRS. F. P. KIMBLE.
PORK CAKE.
One pound of fat pork chopped fine as possible, one
pound of raisins, pour over the raisins and pork one pint
of boiling water, when cool stir in three cups of brown
sugar, one cup of molasses, seven cups of flour, two table-
spoonfuls of cinnamon and nutmeg, three teaspoonfuls of
saleratus.
Mrs. P. S. BARNES.
FRENCH LOAF CAKE.
Three cups of sugar, one-half cup of butter, three cups
of flour, four eggs, one cup of sweet milk, three teaspoon-
fuls of baking powder.
MRS. P. S. BARNES.
COMPOSITION CAKE.
Three cups of sugar, one and one-fourth cups of but-
ter, five cups of Hour, one cup of milk, five eggs, one tea-
spoonful of soda, two teaspoonfuls of cream tartar, one
pound of raisins or citron,
Mrs. B. D. Long.
CREAM CAKE.
Two cups of sngur, five eggs, one-half cup of sweet
milk, two and one-half cups of Hour, two teaspoonfuls of
Royal baking powder. For the jelly—one egg, one-half
pint of milk, one-half cup of sugar, two teaspoonfuls of
cornstarch, one teaspoonful of vanilla.
Miss Emma DEIN.
MARBLE CAKE.
(Light part.)
One and one-half cups of white sugar, one-half cup of
sweet milk, one-half cup of butter, two and one-half cups
of flour, whites of four eggs, one-half teaspoonful of soda,
one teaspoonful of cream tartar.
(Dark part.)
One cup of brown sugar, one-half cup of molasses, one-


CAKES.
half cup of butter, one-half cup of milk, two and one-half
cups of flour, one-half teaspoonful of soda, one teaspoonful
of crea n tartar, yolks of four eggs, one teaspoonful of
ground cloves, allspice, cinnainon, nutmeg.
MRS. I. N. FOSTER.
ICE CREAM CAKE.
Whites of eight eggs, one cup of milk, two cups of
sugar, one cup of butter, two cups of flour, one cup of corn
starch. Bake in layers, put together with boiled icing.
Icing: Whites of four eggs, four cups of sugar, one pint
of boiling water. Boil until it will candy in cold water,
pour the syrup on the whites of the eggs, stir while hard-
ening.
Mrs. G. S. KEEN.
LAYER CAKE.
Two cups of sugar, one-half cup of butter, one cup of
milk, three cups of flour, three egys, two teaspoonfuls of
baking powder, flavor.
Mrs. C. R. BRADY.
SILVER CAKE.
Whites of eight eggs, two cups of sugar, two-thirds of
a cup of butter, one-half cup of sweet milk, thiee cups of
flour, two teaspoonfuls of baking powder, flavor. Very nice
baked with chopped almonds, using one cupful.
Mys. C. R. Brady.
GOLD CAKE.
One cnp of sugar, three-fourths of a cup of butter, one-
half a cup of sweet milk (small), yolks of eight eggs, two
cups of flour, juice of one) alf lemon, two teaspoonfuls of
baking powder. This makes a spougy cuke.
Mrs. I. N. FOSTER.
CAKE.
One-half pound of butter, one pound of sugar beaten
together, six eggs beaten separately, one cup of milk, one
pound of flour, three teaspoonfuls of baking powder.
FRUIT CAKE.
Two cups of sugar, one cup of butter, one cup of milk,
ARE.


CAKES.
half pound seeded raisins, rolled in A ur; in putting into
the pans keep the white part round the sides, reserving the
center for the red.
Mrs. Smith.
CLAY CAKE.
One pound flour, one pound of sugar, one-half pound
of butter, six eggs, one cup of sweet milk or cream, one
teaspoonful of soda, and rind and juice of one limon.
Mrs. S. S. CHARLESWORTH.
STARCH CAKE.
Two cups of flour, two cups of sugar, one cup of but-
ter, one cup of milk, one cup of cornstarch, whites of seven
eggs, two teaspoonfuls of baking powder, baked in layers.
Filling: One cup of granulated sugar, boil until it strings,
beat the whites of two eggs to a stiff froth and pour the
sugar over it, flavor.
Mrs. O. J. Howe.
DOLLY VARDEN CAKE,
Two cups of sugar, two-thirds of a cup of butter, one
cup of sweet milk, three cups of flour, three eggs, one-half
teaspoonful of soda, one teaspoonful of cream tartar, flavor
with lemon; bake one-half of this in two pans; for the
remainder add one tablespoonful of molasses, one cup of
chopped raisins, one-half cup of currants, piece of citron
chopped fine, one teaspoonful of cinnamon, cloves and nut-
meg; bake in two pans and put in sheets alternately with
a little jelly or white of an egy beaten to a frotb.
BLACK AND WHITE CAKE,
One cup of butter, two of sugar, one of coffee, one
cup grated chocolate, three of flour, yolks of eight eggs,
one teaspnonful of soda, put chocolate and coffee together,
and boil slowly until smooth (use when cold).
(White.)
Whites of eight eggs, one cup of butter, two of sugar,
one of milk, two and a half of flour, one-half of cornstarch,
two heaping teaspoonfuls baking powder; makes two cakes,
three lai ers each, two of white, one of dark for each loaf;
put together with chocolate icing.
Mrs. S. E. JENKINS.


CAKES.
75
teaspoonfuls of baking powder thoroughly mixed with four
cups of flour, one-half pound of citron finely sliced and
Houred,
Mrs. W. P, SCHENCK.
FRUIT CAKE.
One pound of flour sifted well, one pound of butter,
two pounds of raisins, one-half pound of citron, one-half of
a nutmeg grated, ten eggs, half a teaspoonful of cinnamon,
one goblet of nilk.
MRS. PATTERSON.
CHEAP FRUIT CAKE.
One-half cup of butter, two cups of flour, three-fourths
cup of sugar, one-half cup of milk, less then one-half cup of
molasses, two eggs, one-half ceaspoonful of soda, one cup
of chopped raisius, a little cloves and cinnamon.
FLORENCE P. Smith.
BLACK CAKE.
One cup of butter, one cup of sugar, one and one-
fourth cups of flour, one pint of molasses, twelve eggs,
three pounds raisins, three pounds of English currants,
three-fourth pound of citron, cloves, cinnamon, m-ce to taste.
Mrs. F. P. Kimble.
FRUIT CAKE.
One pound butter, one pound of sugur, one-half pint
of molasses, one and one-fourth pounds of flour, three
pounds of raisins, three pounds of currants, one-fourth
pound of citron, three teaspoonfuls of cinnamon, two tea-
spoonfuls cloves, two nutmegs, twelve eggs, one teaspoon-
ful of saleratus.
Miss LIZZIE WHITNEY.
FIG CAKE.
One cup of butter, whites of five eggs, two cups of
sugar, one teaspoonful soda, three cups of flour, two tea-
spoonfuls of cream tartar, or two teaspoonfuls of baking
powder, one cup of milk.
(Fig Filling.)
One pound of figs, one-half teacupful of powd
sugar, one teacupful of water, chop the figs to a pas


CAKES.
cup of sweet milk, three cups flour sifted, two teaspoons
baking powder, one teaspoonful lemon extract, two cups
of sugar.
Mrs. FRANK BUNNELL.
No. 2.—Whites of four eggs, one cup milk running
over, one-half cup butter, two cups of sugar, two and a half
cups flour, heapiny teaspoonful baking powder; if you want
it very nice use one cup cornstarch in place of one of flour;
flavor.
Mys. C. R. Brady.
WHITE CAKE.
Whites three eggs, one-half cup butter, one-half cup
of cornstarch, one teaspoonful baking powder, one cup of
sugar, one-half cup of sweet milk, one cup flour.
MRS. F. P. KIMBLE.
SNOW BALL CAKE.
One cup of sugar, one-half cup butter, one-half cup of
milk, two cups flour, whites three eggs, two good full tea-
spoonfuls baking powder, lemon flavoring, bake in a quick
oven.
Mrs. WM. KIMBLE.
SNOW CAKE.
Three-fourths of a cup of butter, two cups of sugar,
one cup of milk, one cup of cornstarch, two cups of flour,
one and one-half teaspoonsfuls of baking powder, whites of
seven eggs, flavor to taste.
Mrs. C. R. Brady.
WHITE CAKE.
Two cups of sugar, one cup of butter, four cups of
flour, one ano one half cups of milk, the whites of four
eggs, two teaspoonfuls of baking powder sifted well with
the flour, flavor to suit the taste.
Mrs. H. C. HAND.
ANGEL CAKE.
One and one-half tumblers of granulated sugar, one
tumbler of flour sifted four times and once more with one
teaspoonful of cream tartar, whites of ten eggs, one tea-
spoonful of vanilla; sift sugar three or four times, beat the


CAKES.
eggs to a stiff froth and gradually shake in the sugar, then
flour. Bake forty iniputes in pan not buttered and one
that has not been used for anytl.ing else; when done turn
over two tumblers.
MRS. E. H. Clark.
ORANGE CAKE.
No. 1.—Two cups of sugar, two and a half cups of flour,
one-half cup of cold water, yolks of five eggs, a pinch of
salt; whites of three eggs. Conserve. Two large oranges
grated, one cup of sug'ur, two eggs, cook all until a jelly,
and spread between layers.
Mrs. Buel Dodge.
No. 2.—One and a half cups of sugar, one-half cup of
butter, three cups of flour, one cup of milk, one-half tea-
spoonful of soda, one-half teaspoonful cream tartar, whites
of four egys, bake in lay: rs with the juice of two oranges
and the peel of one; thicken with sugar, spread between
layers.
Mrs. I. N. FOSTER.
No. 3 —Two cups of sugar, two cups of flour, one-half
cup of water, yolks of five ergs, and whites of four eggs,
one-half teaspoonful of soda, one teaspoonful of cream
tartar, the juice and rind of one orange, one teaspoonful of
salt. Bike in jelly tins.
(Orange Icing.)
White of one egy beaten very hard. Add sugar till
too stiff to stir, juice and rind of one orange.
Viss K. A. Erk.
CHOCOLATE CAKE.
No. 1.—Two-thirds cup of butter, four cups of sugar,
one cup of sour milli, three coups of Hour, three eyys, three
teaspoonfuls of vanilla, two-thirds of cake baker's choco-
late dissolved in a cup of hot water, one teaspoonful soda.
Mrs. Divock.
No. 2.- Whites of three egys, two cups of sugar, one
cup of sweet milk, two large tablespoonfuls of butter, three
cups of flour, two heaping teaspoonfuls of baking powder.
Bake two thirds of the batter in two pans, add to the
remainder one-quarter of a cup of grated chocolate dis-


CAKES.
of butter, one-half cup of milk, three eggs, two cups of
flour, two and one-half teaspoonfuls of baking powder, one
cup of hickory-nuts chopped fine; flavor to taste.
MRS. W. T. LOBB.
No. 2.-One and one half cups of sugar, one-half cup
of butter, three-fourths of a cup of milk, two cups of flour,
one half cup hickory-nuts, one-half cup of raisins, whites of
four eggs, one teaspoonful of cream tartar, one-half tea-
spoonful of soda.
Mrs. B. D. LONG.
SURPRISE CAKE.
'One egg, one cup of sugar, one large tablespoonful of
butter, one cup of water, two cups of flour, two teaspoon-
fuls of baking powder, flavoring.
MRS. I. H. BALL.
VANILLA JUMBLES.
One cup of sugar, one cup of butter, two eggs, one
teaspoonful of soda, two teaspoonfuls of cream tartar, one
teaspoonful of vanilla.
Mrs. I. N. FOSTER.
CARAMEL CAKE.
One-half cake of chocolate, one cup of sugar, one-half
cup of milk, yolk of one egg. Boil until it thickens, then
cool. For the cake take two-thirds of a cup of butter, one
of pulverized sugar, two eggs, one and a-fourth cups of
milk, three cups of flour,two teaspoonfuls of baking powder,
one teaspoonful vanilla ; before adding the flour stir in the
cooled chocolate, bake in layers.
(Cream Filling.)
Boil one-balf cup of milk and one and a-half cups of
sugar for five minutes; stir well and flavor with vanilla and
lemon.
Mrs. C. F. BULLOCK.
COMPOSITION CAKE.
Two cups of sugar, one cup of butter, one of sweet
milk, one cup of raisins, four cups of flour, one-fourth
pound of citron, three teaspoonfuls of baking powder, the
whites of six eggs.
Mrs. R. E. Margison.


CAKES.
WHITE MOUNTAIN CAKE.
Four eggs well beaten, two and a half cups sugar, one
heaping cup of butter, one cup sour milk, four and a half
cups flour, one cup raisins, one-half cup candied lemon
peel, one-half cup citron, one-half cup blanched almonds
chopped fine, one teaspoonful soda, one of vanilla and one
of lemon.
MRS. C. A. BENJAMIN.
COCOANUT CREAM CAKE.
One cup sugar, one-half cup butter, two eggs, half cup
milk, two cups flour, one and a half teaspoonfuls baking
powder, bake in layers. Cream :—One cup milk, one tea-
spoonful butter, one dessert spoonful cornstarch, sugar to
taste, steam till it thickens, put on cakes while warm, and
sprinkle with grated cocoannt.
Mrs. H. SOLOMON.
BLACKBERRY JAM CAKE.
Two eggs, one-half cup of butter, one-half cup of
sugar, one and one-balf cups of flour, one teaspoonful of
soda, one teaspoonful allspice or cloves, one teaspoonful of
cinnamon, one cup of blackberry jam, four tablespoonfuls
of sour milk, half a nutmeg. Bake in a loaf or layers.
Miss Lizzie BASSETT.
FRENCH LOAF CAKE.
Two and one-half cups of sugar, one and one-half cups
of butter, one cup of sweet milk, five cups of flour, three
eggs, one nutmeg, one and one-half tablespoonfuls of hak-
ing powder, one-half pound of stoned raisins, one-half
pound of currants. Bake in one loaf.
Mrs. JOSEPH WILLIAMS.
WALNUT CAKE.
One cup of butter, two cups of sugar, one cup of milk,
four cups of flour, four eggs, one teaspoonful of soda, two
teasp'onfuls of cream tartar, one cup of walnut meats cut
in halves.
Mrs. JOSEPH WILLIAMS.
CRULLERS.
One quart sour milk, two cups of sugar, butter the


CAKES.
No. 8.-Two cups molasses, two cups of shortening,
one cup of sugar, three eggs, four teaspoonfuls of soda in
one-fourth cnp of water, a little salt and ginger to suit
the taste, tlcur enough to stiffen.
Mrs. T. E. Callaway.
CHOCOLATE ICING.
One-fourth pound of baker's chocolate, one gill of
sweet milk or eight tablespoonfuls, one egg well beaten, one
and one-half cups of powdered sugar; boil till as thick as
molasses, flavor with vanilla.
Mrs. I. N. FOSTER.
LEMON FILLING FOR CAKE.
The rind and juice of two lemons, two eggs, piece of
butter the size of a hickory nut, coffee cup of sugar, beat
all together and put on to boil and stir until it thickens;
enough for four layers.
Mrs. I. N. Foster.
BOILET) ICING.
One cup of powdered sugar, one-fourth cup of water,
white of one egg well beaten; boil the sugar and water
without stirring for six minutes and puur this into the egg.
FRUIT DRESSING.
One coffee cup of raisins, one-half cup of currants,
one-fourth pound of dates, one-fourth pound of citron,
whites of two eggs made in frosting, chop fruit and add
to icing
Mrs. I. N. FOSTER.
BROWN FROSTING.
Two cups of brown sugar in three-fourths of a cup of
milk, boil until it hardens in cold water, then put in a piece
of butter as large as a walnut, when cool spread on cake.
YELLOW FROSTING.
Use the yolks of the eggs instead of the whites for
frosting; it will harden just as nicely. This is particularly
good for orange cake.
A little cream tartar mixed with sugar with which you
make boiled frosting will improve the frosting greatly.
BON-BON FROSTING.
Break the white of an egg in one tumbler and put an
equal quantity of water in another, pour together and stir
thick with confectionery sugar, spread on cake.


PICKLES.
PICKLED EGGS.
Boil them ten minutes, shell and put in a jar, pour
spiced vinegar over them.
MRS. I. N. FOSTER.
PICKLETTE.
Four large crisp cabbages chopped fine, one quart of
onions chopped fine, two quarts of vinegar, or enough to
cover the cabbage; two pounds brown sugar, two table-
spoonfuls of ground mustard, two tablespoonfuls of black
pepper, two tablespoonfuls cinnamon, two tablespoonfuls of
tumeric, two tablespoonfu's celery seed, one tablespoonful
allspice, one tablespoonful mace, one tablespoonful of
powdered alum. Pack the cabbage and onions in alternate
layers, with a little salt between them. Let them stand
until next day, then scald the vinegar, sugar and spices
together, and pour over the cabbage and onions ; do this
three mornings in succession. On the fourth put all
together, over the fire, and heat to a boil. Let them boil
five minutes; when cold pack in a jar; it is fit for use as
soon as cool, but keeps well. The onions can be omitted
if preferred.
Miss K. A. ERK.
CURRANT SOY.
Five pounds currants, five pounds brown sugar, two
tablespoonfuls cloves, two tablespoonfuls cinnamon, one
tablespoonful of pipper, one tablespoonful of salt, one
nutmeg, one quart vinegar, put all the ingredients in a
kettle and boil three hours.
MRS. I. N. FOSTER.
CHILI SAUCE.
One quart of ripe tomatoes, two large onions, 'two
green peppers, all chopped fine; five teaspoonsfuls of salt,
four of cloves, cinnamon, allspice, one teacup of sugar, one
quart of vinegar, mix well together and boil for half an
hour.
MRS. S. ERK.
GRAPE CATSUP.
Five pounds of grapes, three pounds of sugar, one
quart of vinegar, two tablespoonfuls of ground cloves, two


Preserves and Jellies.
" Bring me berries or such cooling fruit
As the kind hospitable woods provide."
MOTHER'S QUINCE PRESERVES.
Wash, peel, halve and core the quinces, laying them
as they are prepared in a preserving kettle, in cold water,
adving enough water from time to time to cover them.
Then put them over to boil in this same water, carefully,
until tender, so a broom splint will go through them.
Then take them out one by one with wire spoon on to a
platter, to dry off and harden them. Put peelings and
cores into same water, and cook them; strain through wire
sieve, then to each pint of this liquor, add one pound of
granulated sugar, boil up and skim it; then put in the
quinces, and boil carefully till they are red and clear all
through. Take them out one by one and lay in jars; give
syrup another boil up, and pour hot over the quinces; this
syrup when cold will be a fine clear jelly. It is best to
keep the ketile covered during the first boiling, so the
liquor will not steam away, as the syrup, when sugar is
added, must be quite thin or it will draw water and juice
out of the quinces and toughen them. This is the secret
of having them always whole, tender, red, clear and delicious,
Mrs. C. F. ROCKWELL.


94
PRESERVES AND JELLIES.
-
CRANBERRY SAUCE.
One pint of water, one and one-half cups of sngar, to
one quart of cranbe ries. Put on the water and sugar, let
it boil half an hour, it will then be like syrup; put in the
cranberries, cover and cook tifteen minutes longer, shake
the 84ucepan occasionally while cooking. This is Prof.
Blot's recipe and makes a delicious sauce.
Mrs. W. B. HOLMES.
LEMON JELLY.
One-half pound box of gelatine so:ked in one-half pint
of cold water one hour, add one pint of boiling water and
one and one-half cups of sugar, three lemons yrated, stand
on stove until it boils, pour in moulds and set away to cool.
Mrs. I. L. Greeley.
ORANGE JELLY.
Prepare one dozen tine oranges by taking off the skins.
and removing the seeds; be sure to leave nove of the rough
fibre; cut into small pieces (not slices), soak one two-ounce
package of Coar's gelatine in as little water as will thor-
oughly dissolve it, make a syrup of one quart of water and
two and one-half pounds of sugar, stir the gelutine into the
syrup, then strain over the prepared oranges. There should
be about a quart of the oranges. Set in a cool place to
stiffen.
Mrs. A. A. B.
CIDER APPLE SAUCE.
Three pails of sweet cider boiled down into one; then
to one gallon of boiled cider put one peck of sweet apples
pared and quartered, cook slowly on the back of the stove
six hours. Very nice.
Mrs. J. DEWITT.
BLACKBERRY JAM.
Three-fourths pound of sugar to one of fruit. Take
one-half of the fruit and squeeze the juice; add the rest of
the fruit and boil down, and when nearly done add the
sugar heated, boil ten minutes, put in earthen bowls and
cover tightly. Keep in a cool place.


For the Sick.
“Receive what cheer you may,
The night is long that never finds the day.”
INDIAN MEAL GRUEL.
Take one tablespoonful of Indian meal sifted and rub
it smooth in a little cold water; one-half teaspoonful of salt,
pour slowly over this one pint boiling water, stirring all the
time. Then put in a dish and let it boil slowly for a-half
hour; one tablespoonful of sweet cream adds to it.
DYSPEPSIA CURE.
One ounce of Rochelle salts, one ounce flour of brim-
stone, one ounce cream tartar, one-half ounce of ginger.
Mix in one quart of warm water, allow to stand twenty-
four hours, then strain in bottles, and add one-fourth ounce
tincture of iron.
(Dose.)
Wine glass morning and night first three days; after
reduce dose to one glass per day, and one in two days,
Mrs. C. L. WHITNEY.
GRAPE WINE.
Ripe, freshly picked and selected tame grapes, twenty
pounds, put them into a stone jar and pour over them six
quarts of boiling soft water; when sufficiently cool squeeze
them thoroughly with the hand, after which allow them to
stand three days on the pomace with a cloth thrown over


FOR THE SICK.
the jar; then squeeze out the juice and add ten pounds of
nice crust sugar, and let it remain a week longer in the jar,
then take off the scuin, strain in a bottle, leaving a vent
until done fermenting when strain again, then bottle tight
and lay the bottles on the side in a cool place.
Mrs. J. R. Brown.
BLACKBERRY WINE.
One quart of juice, two quarts of water, three pounds
of sugar, one-half pint of fresh brandy to eight gallons;
let it stand six weeks.
Mys. J. R. Brown.
ELDER BLOSSOM WINE.
Take one quart elder blossoms, two lemons sliced, four
pounds of white sngar, put all together in a stone jar, pour
over it four quarts of boiling water, let stand until cool, then
put in one tablespoonful of yeast. Let stand two days then
strain it and bottle it and cork lightly. Be sure and pick
off all the stems.
MRS L. Dein.
BARLEY GRUEL
Boil two onoces of pearl barley in half a pint of
water; to extract the coloring matter, throw this away and
put the barley into three pints of boiling water, and let it
boil till it is one-half the quantity, then strain it for use.
BEEF TEA.
One pound of lean beef cut very small, put into a wide
mouthed bottle corked closely; set the bottle into a pan of
water and keep it boiling for two hours; strain the liquid
and season.
EGG GRUEL.
Beat the yolk of one egg with a tablespoonful of sugar
until very light, on this pour two-thirds of a cup of boiling
water, beat the white of the egg with a teaspoonful of
powdered sugar, and put it on the top. Flavor with some-
thing unlike anything «lse the patient has had.
MULLED JELLY.
Beat a tablespoonful of red or black currant jelly with
the white of an egg and a little sugar, pour over this a
small cupful of boiling water, break a cracker in it, or a
thin slice of toasted bread.
Mrs. C. A, SHARPSTEIN,


100
CONFECTIONERY.
CANDY.
One coffee cup of sugar, four tablespoonfuls of hot
water, boil without stirring until it will crisp in water ;
just before it is done put in a quarter of a teaspoonful of
cream tartar, and one teaspoonful of essence of any kind.
BUTTER SCOTCH.
One cup of molasses, one of sugar, one-half cup of
butter, boil until done.
Mrs. T. E. CALLAWAY.
CHOCOLATE CREAM DROPS.
Mix one half cup of cream with two of white sugar,
boil and stir full five minutes, set the dish in another of
cold water and stir until it becomes hard, then make into
small balls about the size of a marble and with a fork roll
each one separately in the chocolate, which has in the
meantime been put in a bowl over the boiling teakettle
and melted; put on brown paper to cool ; flavor with
vanilla if desired.
Mrs T. E. CALLOWAY.
CHOCOLATE CARAMELS.
Seven tablespoonfuls of chocolate, three tablespoon-
fuls of milk, six tablespoonfuls of sugar, three tablespoon-
fuls of butter, six tablespoonfuls of molasses. Boil till it
hardens by dropping on a plate. Delicious.
Miss Emma Dein.
SNOW CANDY.
Take one quart of granulated sugar, one pint of water,
two tablespoonfuls of vinegar, boil just as you do molasses
candy but do not stir it; pull it the same as molasses candy.
Have a dish near by with some vanilla in it and work
enough in to flavor well.
Miss EMMA DEIN.


Miscellaneous
“He that doth the ravens feed,
Yea, providently caters to the sparrow,"
WASHING FLANNEL BLANKETS.
Two gallons of water, one large bar of soap, (a long
one) cut fine, two tablespoonfuls liquid ammonia, one small
tablespoonful turpentine. Boil about fifteen minutes, use
about the same quantity of water as you have of the mix-
ture. Put the blankets in a tub and pour it over them, and
stir them with a stick thoroughly.
Mrs. I. N. FOSTER.
TO STONE RAISINS.
Pour boiling water on them; turn off immediately and
the seeds slip out easily when the raisins are pressed with
the thumb and finger.
HOW TO DISSOLVE GELATINE.
Soak gelatine in cold water, set in a cool place for two
hours and it will dissolve readily without being brought to
a high temperature which is likely to give a strong flavor.
The vessel in which the gelatine is dissolved should be put
within another containing hot water.
MRS. PARLOA.


102
MISCELLANEOUS.
MILDEW.
Dip the stained cloth in buttermilk and lay in the sun.
IRON RUST:
This may be removed by salt mixed with a little lemon
juice, put in the sun; if necessary use two applications.
TO RAISE THE PILE OF VELVET.
Cover a hot soothing iron with a wet cloth; hold the
velvet firmly over it; the vapor rising will raise the pile of
the velvet with the assistance of a light whisk.
TO CLEAN MARBLE.
Take two parts of common soda, one part of pumice
stone and one part of tinely powdered chalk; sift it through
a fine sieve and mix it with water; then rub it all over the
marble and the stains will be removed; run the marble over
with salt and water.
Miss Lizzie H. WHITNEY.
To soften rubber rings that have become hard and
brittle let them lie in water in which you have put ammonia,
(one part of ammonia and two parts water) until they are soft.
Mrs. I. N. FOSTER.
CHOLERA REMEDY.
Take equal parts of tincture of cayenne, tincture of
opium, tincture of rheubarb, essence of peppermint and
spirits of camphor. Dose, fifteen to thirty drops in a wine-
glass of water, according to age and violence of attack.
Repeat every fifteen to twenty minutes until relief is
obtained.
SALTED ALMONDS.
To one-half pint of blanched almonds add one table-
spoonful of melted butter and a teaspoonful of fine salt;
stir well together and brown in a cool oven.
TANNING SHEEP SKINS.
Take two long wooled skins, make strong suds, using
hot water; when cold wash the skins in it carefully, squeez-
ing them between the hands to get the dirt out of the wool;


ADVERTISEMENTS.
107
OUR MOTTO:
OWE NO MAN A PENNY THAT IS WRONGFULLY WITHHELD.
TJ VER $24,000 in losses paid through the Honesdale
V2 agency, and over $100,000 new insurance written
during 1893. We pay the largest dividends of any com-
pany in the world. Comparison Challenged. Send me
your age for rates.
G. W. LANE, Gen'l Agt.,
Northwestern Mutual Life Insurance Co.
VAN KEUREN’S MAXIMS:

REFORETAKING
AFTERTAKING|
GOSH
SEE ME RUN
WHAT'S WORTH DOING,
IS WORTH DOING WELL.
IY
WA UN
1
195 Main Street,
Honesdale, Pa.
THE BEST COVERING FOR BEDS, ARE
WOOL BLANKETS,
WE PAVE THE FINEST AND HANDSOMEST.
WOOL SKIRTS ARE WARM AND
DURABLE.
OURS ARE THE CHEAPEST AND BEST IN THE MARKET.
-We have—
Fine and Medium All-Wool Flannels.
Also CASSIMERE and KNITTING YARNS, SHIRTS and PANTS.
All these goods are our own make.
SEELYVILLE WOOLEN MILLS.
BIRDSALL BROTHERS.


IIO
ADVERTISEMENTS.
Unlike the Dutch Process
ce No Alkalies
Other Chemicals
OR-
are used in the
preparation of
W. BAKER & CO.'S
om
BreakfastCocoa
Neatest Fits !
Fashionable Tailoring Establishment
OF-
Wm. Gieseke,
255 Main St., Honesdale, Pa.
See on Ladies' Sacques and Coats a Specialty.
SATISFACTION GUARANTEED.
All kinds and qualities of goods at fair prices.
Next door above Henry Freund's Store.
-
Best Clothing !
which is absolutely
pure and soluble.
It has morethan three times
the strength of Cocoa mixed
with Starch, Arrowroot or
Sugar, and is far more eco-
nomical, costing less than one cent a cup.
It is delicious, nourishing, and EASILY
DIGESTED,
Sold by Grocers everywhere.
W.BAKER & CO., Dorchester, Mass.
WARREN P. SCHENCK,
Dry Goods, Carpets,
WALL PAPER,
bb
Groceries, Flour, Das
CROCKERY, BOOTS, SHOES.
AGENT FOR THE
Standard Patterns
For making Ladies' and Children's garments.
- (0)
101 Main Street,
Honesdale, Pa,


II2
ADVERTISEMENTS.
KATZ BROTHERS,
LEADERS IN
Y GOODS, MILLINERY, CARPETS, and
WALL PAPERS and GROCERIES. Every-
e body is cordially invited to visit our store.
Go Special attention paid to the
Cloak Trade
During the Season.


NOV 1 5 1960