The New York
Public Liry
ASTOR LENOX AND TILDEN FOULATIONS









Litchfield
Cookery


LITCHFIELD este este
este de COOKERY.
:
CHOICE RECIPES
.
TESTED BY THE LADIES OF
Methodist Episcopal Church
of AND OTHERS.
PRICE,
-
-
25 CENTS.
'
TORRINGTON, CONN.:
GRAHAM & GERRARD, PRINTERS,
1897.
JFD
94-14558


Coe Furniture Co.
can
LEADING HOUSE FURNISHERS.
wo
Agents
For the World-Renowned
Sterling Range,
White Sewing Machine,
White Bicycle.
1, 3, 5, 7 Litchfield Street,
TORRINGTON,
- -
CONN.



Litchfield ex Cookery.
SOUPS.
STOCK.-Boil a soup bone the day before wanted. Boil gently
from 4 to 6 hours. Strain and cool in an earthen dish; skim the
grease off next day. Keep in a stone jar in a cool place. To clarify
soup allow the white and shell of 1 egg to each quart of stock.
Crush the shell and then beat it with the white for a moment
and whisk it with the cold stock. Bring it quickly to a boil, and
boil five minutes ; add a tablespoon of lemon juice, and strain
through 2 thicknesses of cheese cloth, wrung out in cold water.
To prepare soup, heat some of the jelly. One can have a change
of soup each day by adding different flavorings, such as tomatoes,
onions, vermicelli, tapioca, spring vegetables, fried bread, celery,
green peas, asparagus, etc.
To COLOR SOUPS.—Soups can be made a rich amber by
adding a little burnt sugar or browned flour.
CROUTONS.—Cut buttered slices of bread into dice, brown
in a hot oven. To be used in soup. MRS. TREADWAY.
EGG BALLS.—Take the yolks of 4 hard boiled eggs ; pound
them to a paste ; beat them with a teaspoon of salt, a speck of
pepper and the white of 1 raw egg. Form in small balls, roll in
flour and fry brown. To be used in soup.
NOODLES.—1 egg, as much sifted flour as it will absorb, with
a little soup. Roll as thin as a wafer, dredge lightly with flour.
Roll it over and over into a large roll, then slice off from the
ends. Shake out lightly ; cook in the soup ; serve.
ASPARAGUS SOUP.-Boil in a pint of water until tender one
bunch of asparagus, rub through a colander, put into the liquid
in which it was boiled. Add three pints of soup stock, a pint of
milk (cream in butter), two tablespoons butter, pepper and salt.
Boil a few minutes.
MRS. BENTON.


SETH PRATT,
Livery, Feed, Sale and
Exchange Stables
West Street,
LITCHFIELD, CONN.
-
Buy — SANFORD'S
... Clean Bakery Goods ...
DELIVERED FRESH DAILY.
For sale at Grannis & Elmore's and Sanning's.
F. BEYER. Manufacturer of
and Dealer in
Harness of Every Description.
REPAIRING DONE IN FIRST-CLASS MANNER.
LITCHFIELD, CONN.
- W. J. BISSELL,-
New Dress Goods. Novelty Goods in Dress Patterns.
Suits, Separate Skirts, Capes,
Shirt Waists and Wrappers, Wash Goods,
Plain and Fancy Ribbons, Sheets and Pillow Cases,
Art Squares, Carpets and Oil Cloth.
LITCHFIELD,
CONN.


BOUILLON.—6 pounds of beef and bone. Cut up the meat
and break the bones ; add 2 quarts of cold water and simmer
slowly 5 hours. Strain through a fine sieve, remove the fat, clear
with egg. Season with pepper and salt.
CELERY SOUP.—1 stalk celery, 1 pint milk, 1 pint water,
1 tablespoon each chopped onion, butter and flour ; salt, pepper.
Cut celery into half inch pieces, boil in salted water, mash in
water in which it is boiled. Cook onion with milk 20 minutes,
add to celery, rub all through strainer, boil again, add butter and
flour, salt, pepper; boil, strain, serve.
MBS. GEORGE E. BOSWELL.
CHICKEN SOUP.-Cut and joint one spring chicken, let boil
until tender ; about one half hour before done add 12 teacup rice
previously soaked ; just before taking up add butter and cream
or milk with flour to thicken as you like. Strain and serve. The
meat if you like, is nice fried in butter until it is a nice brown.
Salt to taste.
MRS. G. W. NEWCOMB.
CLAM SOUP.—2 quarts round clams, wash, put in pot with
1 quart cold water, let boil until they open, then remove from
shell and chop fine, drain liquor so as to have it free from sand,
then place in pot and add 1 teacup cream and about two tablespoons
of flour. Butter and pepper to taste. Send to the table very hot.
MRS. G. W. NEWCOMB.
CORN SOUP.—1 can of corn drained and chopped fine, 1 pint
of milk, 1 quart of boiling water, 3 tablespoons of flour rolled in
1 tablespoon of butter, 2 eggs, 1 teaspoon of sugar, pepper and
salt to taste. Boil corn in water vigorously, add milk and
thickening, strain ; pour over the eggs, well beaten ; serve.
MRS. GEORGE C. BOSWELL.
CREAM OF TOMATO SOUP.—1 quart of cooked or canned
tomatoes, stewed, strained and seasoned, 1 cup of milk,
1 tablespoon of flour, 1 tablespoon butter ; rub flour and butter
together and cook in the boiling milk. When ready to dish put all
together and strain again. Tomatoes and milk must not be cooked
together as they will curdle.
MRS. HOE.
CREAM TOMATO SOUP.—1 quart can tomatoes, let boil ten or
fifteen minutes, then add 14 teaspoon of soda, then add 1 quart
cold milk, thicken with 1 tablespoon of flour, add salt and a little
pepper. When it comes to a boil add butter the size of an egg ;
strain through a colander.
MRS. TREADWAY.


The Torrington Co-Operative Company,
--DEALERS IN—
STAPLE AND FANCY GROCERIES.
CROCKERY, GLASSWARE, ETC.
135 MAIN STREET,
TORRINGTON.
Leland & M
eder Fairness and food-
ness are two prominent
characteristics of our CLOTHING. Fairness or artistic beauty and good-
ness or durable quality.
Fancy Shirts, Neckwear,
Handkerchiefs,
Gloves, Fancy Half Hose. Etc., Etc.
The Celebrated-
The handsomest shape and best
at GUYER HAT
make
A
LELAND & MEDER, TORRINGTON.
John C. Jones
BOOTS,
SHOES,
RUBBERS.
57 Main Street,
TORRINGTON, CONN.
SOUVENIR
CHINA
Birthplace of
JOHN BROWN
on each piece.
For Sale at P. O'Meara's China and Tea
.. . Store.
No. 113 Water St., TORRINGTON, CONN.


Preserver of health.
Runs so light.
So easy to learn.
Sews so fast.
Wheeler & Wilson
Sewing Machine
Rotary Motion and
Ball Bearings


THE
NEW HOOK.
SIMPLEST
& BEST
W EVER
BALL
INVENTED ON BEARINGSX
Purchasers say:
“It runs as light as a ſeather.”
“It turns drudgery into a pastime.”
“The magic Silent Sewer.""
Life is too short and health too pre-
cious to waste with a slow, hard run-
ning, noisy machine, when you can
have the New Wheeler & Wilson.
WHEELER & WILSON MFG. CO.,
MAKERS OF SEWING MACHINES,
ALL STYLES AND SIZES, FOR CLOTH AND LEATHER,
FACTORY AND HEAD OFFICE,
BRIDGEPORT, CONNECTICUT, U. S. A.


FISH.
STEAMED FISH.—Wash the fish thoroughly and salt it two or
three hours before cooking. Put fish on plate and set in steamer
over a kettle of boiling water ; steam twenty minutes. Serve with
butter or cream.
MRS. KEELER.
CLAM CHOWDER.—2 slices salt pork chopped very fine, fry
slowly until it is all liquid ; 6 potatoes pared and sliced thin,
2 onions pared and sliced thin, 1 pint chopped clams (or 2 quarts
in shell). Place in alternate layers in the kettle containing the
pork, the clams, potatoes, onions, with salt and pepper ; cover
with boiling water. Boil 30 minutes, then add 1 scant cup
of rolled cracker crumbs, 1 pint of hot milk. Serve in 5 minutes.
MRS. GEORGE C. BOSWELL.
CLAM FRITTERS.—1 quart round clams with the broth, chop
fine, sprinkle with pepper; one egg, one heaping teaspoon baking
powder, little milk, enough flour for thin batter.
ELIZABETH GREGORY.
CODFISH. BALLS.—1 cup salt codfish, 1 pint sliced potatoes ;
put in kettle with fish on top, water enough to cover. Boil until
potatoes are soft; drain ; mash and beat until smooth, add
1 teaspoon of butter, pepper, 2 teaspoons flour, and a well beaten
egg; shape into balls, roll in flour, fry in a kettle of hot fat.
MRS. GEORGE C. BOSWELL.
CODFISH A LA MODE.—Pick up a teacup of salt codfish
very fine and freshen, (the dissicated is nice to use), 2 cups
mashed potatoes, 1 pint of cream or milk, 2 well-beaten
eggs, 12 cup of butter, salt and pepper, mix, bake in an
earthen bakery dish from twenty to twenty-five minutes ; serve in
the same dish placed on a small plate covered with a napkin.
MRS. OSTROM.
Fish CHOWDER.—2 pounds fresh fish, 2 large potatoes, 1 cup
milk, 14 pound salt pork, 1 onion minced, 1 tablespoon chopped
parsley, enough boiling water to cover all the ingredients after
they are in the pot. Cut up the fish, the pork, and the potatoes
(the potatoes having been previously pared or parboiled) into


II
pieces less than an inch square. Place in a pot or saucepan, first
a layer of pork, then one of fish strewn with onion and parsley,
then one of potatoes; repeat the layers in this order until all the
material is used ; pour in the water, cover closely and let cook
slowly one hour. Split and butter 12 dozen Boston crackers, let
them soak in the cupful of milk over the fire five minutes ; lay
them in the tureen and pour chowder over them. Use lemon with it.
. MRS. MITCHELL.
FROG’S LEGS.—Wash and put in spider with water enough to
cover, add a little salt; allow the water to boil away, being careful
not to scorch the meat. Have them a delicate brown. Serve
with slices of lemon.
MRS. BENTON.
LOBSTER BALLS.—Take meat from lobster, mince it fine, pick
out the coral, rub it smooth with the yolks of 3 hard boiled
eggs. Make a batter of flour and milk with 1 or 2 eggs,
beat lumps from flour, then add the lobster and coral, well seasoned
with salt and pepper, with a little lemon juice. Put in enough
flour to hold the meat in shape ; make into cakes and fry in hot
butter. Good; try them.
MRS. WALLACE.
LOBSTER CROQUETTES.—Take any of the lobster remaining
from table, pound it until the dark and light meat and coral are
well mixed; put with it not quite as much fine bread crumbs,
season with pepper, salt and a very little cayenne pepper, add a
little melted butter; form into egg-shape or round balls; roll them
in eggs, then in fine crumbs and fry in boiling lard.
MRS. OSTROM.
BROWNED OYSTERS.—1 quart of oysters; drain. With the
liquor, browned flour and browned butter make a brown sauce;
keep this hot on the stove. Fry the oysters, without rolling in
eggs or crumbs, a few at a time in butter ; when they are browned
drop them into the sauce. Serve hot on toasted squares of bread.
Delicious.
MRS. GEORGE C. BOSWELL.
FRIED OYSTERS.-Drain oysters in colander, have well-beaten
egg on one plate, cracker crumbs on another. Lift oysters out
with a fork, dip in egg, then in cracker crumbs. Have in your
pan plenty of butter, and very hot. Serve on a hot plate at once.
MRS. G. W. NEWCOMB.
PICKLED OYSTERS.—100 large oysters, 1 pint white vinegar,
12 blades mace, 2 dozen whole cloves, 2 dozen whole black


I2
Ered’k U. Newcomb,
. DEALER IN
BOOTS, SHOES AND RUBBERS.
West Street,
LITCHFIELD.
Mrs. 1. 11. Marcy & Cowles,
Dressmaking_
Millinery and fancy Goods.
West STREET,
LITCHFIELD.
W. G. GRANNIS.
Geo. S. ELMORE.
Grannis & Elmore,
FINE GROCERIES, DRY GOODS,
Carpets, Crockery, Mattings,
Oil Cloths, Etc.
No. 44 West Main St.
LITCHFIELD.
Everything Guaranteed as Represented.


13
peppers, a dust of cayenne. Put oysters with their liquor into
porcelain kettle, without water, salt to taste, heat slowly until the
oysters are firm, but not boiling ; take them out of the liquor and
set aside to cool. To the liquor add the vinegar and spices.
boil up fairly. When the oysters are nearly cold pour over them
the scalding mixture. Cover and keep in a cool place.
MRS. GEORGE C. BOSWELL.
SCALLOPED OYSTERS.—-1 quart oysters, drain ; carefully remove
any bits of shell. Butter a pudding dish, cover the bottom with
cracker crumbs, season with salt, pepper and bits of butter ; then
a layer of oysters seasoned, alternating until oysters are used.
Put cracker crumbs on top with bits of butter. Pour over a few
tablespoons of the oyster liquor strained ; add one cup of cream
or milk. Bake covered one-half hour, uncovered one-half hour.
CREAM SALMON.—1 can of salmon, chopped fine. For
dressing, boil pint milk, 2 tablespoons butter, salt and pepper to
taste, 1 pint bread crumbs; place a layer in the dish, then a layer
of fish, one of dressing and so on, leaving crumbs for the last
layer. Bake until brown. Any fish left over may be scalloped the
same way. A good supper dish.
· SALMON CROQUETTES.—1 can salmon, 12 crackers rolled,
3 eggs beaten, salt and pepper, a teaspoon lemon juice ; form in
oblong pieces; dip in egg, roll in some of the crackers and fry in
hot fat.
ELIZABETH GREGORY.
FRIED SCALLOPS.—Dip in beaten egg, and then in bread
crumbs, or corn meal and flour. Fry in butter or lard very hot.
MRS. G. W. N.
BAKED SHAD.—Stuff the shad with bread crumbs, salt, pepper,
butter and parsley, mixed with the beaten yolk of egg; fill the fish
with it, sew or tie it together. Pour over it a little water and
some butter. Bake an hour or an hour and a quarter. Garnish
with slices of lemons and parsley.


14
I Knowledge of Cooking
But a knowledge of the best place to
spend your money in Dry Goods is just
as good, in some ways even better. .
We keep a first-Class Store and make a
specialty of Ladies' and Children's Cloaks.
When you are in Torrington be sure and give us a call.
Robert Taylor de Co., Corrington.
C. R. DUFFIE, Jr.,
Litchfield, Conn.
House Furnishings. All the Novelties and Standard Articles
that make housekeeping easy, such as Chafing Dishes, Brass Tea Kettles,
Plated Pudding and Vegetable Dishes, Alcohol Lamps, Meat Choppers,
Raisin Seeders, Ice Cream Freezers, Kitchen and Table Cutlery, etc.
Outing Goods. Victor, Spalding, Pierce, Crescent and other
Bicycles for sale and to let. Golf and Tennis Goods. Guns and Am-
munition. Fishing Tackle. Cameras and Photographers' Supplies.
Plates and Films developed and prints made on short notice.
Mail orders receive prompt and careful attention.
A. K. Taylor,
BLACKSMITH.
Thorse and Or Shoeing and General Jobbing.
All Work done in a workmanlike manner.
Shop in rear of the Wiggins Block,
LITCHFIELD, CONN.


15
MEAT.
RULES FOR ROAST.-Beef 15 minutes to a pound, mutton 25
minutes to a pound, pork and veal 30 minutes to a pound.
Meats to be broiled or roasted should be given the greatest
possible amount of heat at first, that the surface may be hardened
and the juices retained.
ROAST BEEF.--Put a roast of beef in a dripping pan without
water or salt, and set in a hot oven. If liked rare allow for
cooking 15 minutes to the pound, if well done, 20 minutes. Do
not season until it is on the table. Beef cooked in this way is
more juicy than when seasoned and basted in the oven.
M. F. B.
YORKSHIRE PUDDING.—1 quart milk, 1 egg, a little salt,
3 teaspoons of baking powder, flour to make as thick as cake.
One half hour before it is wanted take the roast out of the pan,
pour off nearly all of the gravy, put back the roast, and pour the
batter into the pan around the meat. Bake one half hour.
MRS. KEELER.
CRUST FOR MEAT Pies -Small bowlful of bread dough when
ready for the pans, knead into it two ounces of butter or beef
dripping. Let rise very light. Roll dough the-size of baking dish,
not more than an inch thick ; lay crust over the meat. Brush
with yolk of an egg. Bake in a rather hot oven.
MRS. BENTON.
SALT BEEF.--To 100 pounds beef, 4. quarts fine salt, 4 ounces
salt petre, 4 pounds brown sugar. Rub over the beef. In two
weeks add water to cover.
MRS. G. W. NEWCOMB.
TO SALT BEEF OR PORK.—100 pounds of meat, 4 pounds
fine salt, 4 pounds brown sugar, 2 ounces salt petre.
MR. CHAS. PECK.
COLD BACON AND EGGS. – Take bacon and eggs that have
been left from a previous meal, chop them quite fine, adding a
little mashed or cold potato and a little bacon gravy if any was
left; mix and mould into little balls, roll in raw egg and cracker
crumbs and fry a light brown on both sides. Serve hot; very
nice.
MRS. OSTROM.


17
BEEF A LA MODE.--Take a piece from the round, weighing
about 7 pounds. Remove the bone. Cut deep gashes into the
meat about 1 inch apart, being careful not to cut all the way
through. Mix together 1 teaspoon of salt, 72 teaspoon of pepper,
same of cinnamon, 14 teaspoon of mace, same of cloves, and rub
them into the meat on both sides, sprinkling a little into the
gashes. Cut fat salt pork into pieces the size of the gashes, put
a piece into each gash. Make a filling from 1/2 cup stale bread
crumbs, 1 small onion, grated, and moisten with vinegar. Work
a portion of this into the gashes by the pork. Mix 3 tablespoons
of olive oil with 1/2 of vinegar, and moisten both sides of the
meat; stand away over night. In the morning, bind it together
with a piece of tape. Put it in a baking pan with 1 onion,
sliced, 1 carrot, a bay leaf, piece of celery and sprig of parsley.
Partly cover it with boiling water, cover with another pan, cook
in the oven for four hours. Baste every twenty minutes. When
done remove the meat and stand aside to cool. Strain the liquor
in the pan and add to it a 4 box of soaked gelatine. Season
to taste and put into a square pan to cool. This should form an
amber jelly, and may be cut in blocks and used as a garnish for
the beef a la mode. (A. P. F.) MRS. G. C. BOSWELL.
BEEESTEAK SMOTHERED IN ONIONS.—Slice the onions, thin and
drop in cold water ; put steak in pan with a little suet ; skim out
onions and add to steak, season with pepper and salt, cover
tightly, and put over the fire. When the juice of the onions has
dried up and the meat has browned on one side, remove onions,
turn steak, replace onions and fry till done, being careful not to
burn.
MRS. MARY SLACK.
DELICIOUS BEEFSTEAK.—Trim your steak neatly. Have your
pan hot, put in 12 tablespoon of butter, a teaspoon Worcester
sauce or curry powder, and the juice of a lemon. Butter the
steak on the upper side, season with pepper and salt, lay in
the pan with the sauce and cover closely, turning it over about
three times while cooking. Ten minutes is an average time. Tomato
sauce or a cup of cold stewed tomatoes, seasoned well, can be
used with the butter instead of the above.
MRS. M. F. CROSSMAN.
SPICED BEEF RELISH.—Take two pounds of raw, tender
beefsteak, chop it very fine, season with salt, pepper and a little
sage, two tablespoons of melted butter ; add two rolled crackers


19
made very fine, also two well-beaten eggs. Make into the shape
of a roll and bake it; baste with butter and water before baking.
Cut in slices when cold.
MRS. OSTROM.
POT ROAST.—5 or 6 pounds of beef from the upper part of
the round. Brown it well in a round bottom iron pot; 1 cup of
tomato, 1 small onion, 14 cup vinegar, 1 tablespoon sugar,
2 tablespoons salt, 12 cloves, 18 whole peppers, 1 bay leaf. Boil
all together with a quart of water while the beef is browning ;
pour over the beef, cover closely, let boil 20 minutes, then add
boiling water enough to cover. Boil gently about four hours.
Strain the gravy, thicken, serve with the meat.
MRS. GEORGE C. BOSWELL.
TIMBALE COLD MEAT.—172 pints cold meat, free from gristle,
fat and bone, chopped fine, 1 level teaspoon salt, 12 teaspoon
pepper, 1/2 teaspoon lemon juice, 1 teaspoon chopped parsley,
1 cup of stock or milk, 2 eggs, 2 tablespoons butter, %2 cup
rolled bread crumbs. Mix seasoning and crumbs with meat, heat
the stock, melt the butter in it, add this and the eggs well beaten,
mix thoroughly, put into a well-buttered mold or pan. Place in a
pan of warm water with buttered paper covering. Bake 1 hour.
Serve with brown sauce. MRS. GEORGE C. BOSWELL.
PRESSED MEAT.—1 pound of beef, of which 4 is fat, boil
tender, chop very fine. While hot, season with salt, pepper
and sage, press close, slice when cold. Nice for breakfast or tea.
E. K. F.
COTTAGE PIE.-Chop cold meat very fine, boil and mash potato,
season meat with salt and pepper and add %2 cup of gravy to every
cup of meat. Put meat seasoning and gravy in pie-dish, cover with
mash potato. Bake until golden brown.
MRS. SAMUEL TRUMBULL.
LITTLE FAT PIGS.—Mince cold meat fine, season with salt, but-
ter, a dash of cayenne, moisten with stock, milk or hot water; roll in
croquette shapes and cover each with a rich pastry, rolled very thin;
fry in a basket in hot lard.
M. F. B.
CROQUETTES.--2 cups cold chopped meat, 1 cup bread crumbs,
2 eggs, salt, a dash of cayenne, milk, stock or gravy. Make as moist
as can be handled. Use yolks of eggs in croquettes, leave whites to
roll them in. This keeps them soft. Form, roll in egg and cracker
crumb. Fry in hot fat.
M. F. B.


20
This SPACE BELONGS TO
James E. Richardson,
CARRIAGE PAINTER,
Litchfield, - - Conn.
Aaron Crutch,
-DEALER IN-
PURE ICE
LITCHFIELD, CONN.
John C. Hubbard,
Attorney-at-Law,
Litchfield, Conn.
III
E. B. Peck,
-DEALER IN-
Choice Beef, Mutton, Lamb and Veal.
Smoked Meats of all kinds,
LITCHFIELD,
CONN.


21
.
CREAMED DRIED BEEF.--1 tablespoon butter, browned in frying
pan. Put in 12 pound of dried beef and let it get thoroughly hot,
pour in 1 cup of milk, thicken with a little flour. M. F. B.
CHICKÉN PATTIES.--Mince fine cold chicken, roasted or boiled,
season it with pepper, salt, a little minced parsley and onion. Moisten
it with chicken gravy or cream sauce. Fill scalloped shells that are
lined with pastry with the mixture and sprinkle bread-crumbs over the
top. Put two or three tiny pieces of butter over each and bake
brown in a hot oven.
MRS. OSTROM.
BROILED CHICKEN.--Split through the back, wash and dry with
a towel, pound to flatten the bones, lay on a gridiron well greased,
turn often. When done have a warm platter to lay it on, salt and
butter to taste.
Mrs. G. W. NEWCOMB.
CHICKEN PIE.—Cook one chicken until tender; when about half
done, 1 small tablespoon of salt; when done, add butter, cream or
milk, with about four tablespoons of flour. For the crust, 1 qt. flour,
2 teaspoons creám tartar, 1 of soda; little salt wet up with one cup
thick cream and 2 of nice fresh buttermilk or sour milk. Roll out
crust and lay on side of pan, lay in meat, invert a teacup in centre,
roll out top crust with a slash in middle; put in only part of the
gravy, wet crust and lay on top crust, pinch down tight, then wet a
piece of cotton cloth about 3 inches wide and lay around the edge of
pan to keep it from boiling out. MRS G. W. NEWCOMB.
HAM BALLS.-7/2 cup of bread crumbs, mixed with 2 well
beaten eggs, chop fine some cold boiled ham, mix with crumb and
eggs; make into balls and fry.
MRS. L. E. AMES.
BOILED HAM.—Boil a common-sized ham about five hours,
put in cold water, let it come to a boil, then cook slowly until
tender, remove skin when cold, stick in clove at intervals with a
ring of pepper around them. Garnish with parsley.
MRS. G. W. NEWCOMB.
BAKED HAM.—Take a fresh ham, 8 or 10 pounds, remove
the bone, rub well with salt and fill the cavity with a dressing
made of 1 pint of oysters, 1 pint of cracker crumbs, add
12 a cup of water; season well with salt, pepper and butter.
Bake three hours.
MRS. KEELER.
BAKED HAM.-Soak a nice ham over night, skin side up. In
the morning, wash, scrape and trim, cover with cold water, boil
gently until done, allowing about 15 minutes for each pound. It


23
must be kept covered with water. When done a fork may
be readily stuck into it, and it will come out easily. When done
skin it carefully and rub over with beaten egg yolk. Bake until
nicely browned.
MRS. AARON CRUTCH.
HAM CROQUETTES.--Chop pieces of ham fine, mix with
butter, melted, pepper, bread crumbs, with a little milk to moisten
it, put in muffin tins, break an egg on top, season with salt, cover
with rolled cracker crumbs, bake in the oven. This makes a nice
breakfast dish.
MRS. F. M. SANFORD.
MEAT PATTIES.—Line small patty pans with a good puff
paste and bake in a quick oven. Chop remnants of chicken or
other meat fine, season with salt and pepper, and heat in a little
butter sauce. Fill the shells and put them back into the oven till
the mixture is slightly browned. A little flavoring of tomato
improves some meats used in this way. Mrs. M. SLACK.
MEAT PIE.-To 172 pounds of meat, cover with water and
cook until partly tender, cutting into small pieces before cooking ;
then add four potatoes sliced one-half inch in thickness, and 2
onions; when all are tender put into a deep earthen dish, with
gravy thickened with one even tablespoon of flour and seasoned
with salt and pepper ; cover with thick crust made with pint of
flour and 1 even teaspoon of baking powder, using half butter
and lard for shortening.
MRS. KEELER.
SAUSAGE.—20 pounds meat, 6 ounces salt, 1/2 cup pepper,
1 cup sage.
MRS. G. W. NEWCOMB.
SWEETBREADS.—To blanch sweetbreads, soak in cold water an
hour, then put in salted boiling water. Boil 20 minutes ; slice, dip
in egg and crumb ; fry in butter. Or cut in dice and cream, using
a bay leaf; just before taking them up add French peas. Serve
on toast from which crust has been removed.
MRS. G. C. BOSWELL.
TOAD-IN-THE-HOLE.—Mix 1 pint flour and 1 egg with milk
enough to make a batter, and a little salt; grease dish well with
butter; put in lamb chops, add a little water with pepper and salt ;
pour batter over it and bake one hour. MRS. MARY SLACK.
ROAST TURKEY.-Unless the fowl is young and tender it will
improve it to steam an hour or two before putting it into the oven.
When thoroughly cleaned, rub the inside of the fowl with salt.
Make a dressing of stale bread or crackers. Season to taste with but-


25
ter, pepper and salt; add marjoram, thyme or onion, if desired. Wet
with beaten egg and milk until quite moist. Fill the turkey with the
dressing and sew up ; tie down the legs and wing, place in a dripping
pan with a cup of hot water salted, having rubbed the fowl with salt
and dredged with flour. Lumps of butter and thin slices of pork
should be placed on the fowl, in the pan, and under the wings, and if
the fowl has not been steamed allow two hours in a moderate oven;
for a young turkey of eight pounds, from three to five would be
required ; for an old one, fifteen minutes for each additional pound.
Baste frequently. When done, remove the fowl, thicken the gravy
with bran flour. Some prefer the giblets, boiled chopped fine, and
added to the gravy. Garnish with parsley.
MRS. W. N. REYNOLDS.
- VEAL CUTLET.- Free the cutlet from bone and fat, dip the
pieces in egg and seasoned crumbs ; fry in hot lard five to eight
minutes.
MRS. GEORGE C. BOSWELL.
VEAL LOAF.—372 pounds of minced veal, three eggs, well
beaten ; four rolled crackers, butter the size of an egg, 1 tablespoon
of salt, 12 of pepper and one grated nutmeg. Mix these together,
make into a loaf, roast and baste like other meats.
Mrs. C. L. KEELER.
VEAL LOAF.—4 pounds chopped veal and a small piece of pork,
2 eggs, 1 cup of rolled cracker ; season with salt, pepper, sage and
onion. Press and bake two hours.
Mrs. L. E. AMES.
SPICED VEAL.--3 pounds chopped veal, lean piece ; 3 slices salt
pork, 1/2 inch thick, chopped fine; 3 milk crackers, rolled fine ; 3
eggs, well beaten; 1 dessert spoon each of sage, and salt, 1 teaspoon
pepper, 42 cup boiling water stirred in after it is all mixed. Butter
the size of an egg in bowl of water, used up in beating. Bake two
hours.
MRS. G. C. BOSWELL.
VEAL SCALLOP.--Mince cold veal fine, put a layer in bottom of
buttered pudding dish ; season with pepper and salt; then a layer of
bread crumbs wet with rich milk, strew with bits of butter ; alternate
the layers. Season as above until the dish is full. Pour over the last
layer of veal some of the gravy, diluted with warm water. Put plenty
of bits of butter over the last layer of crumbs. Cover; bake one-
half hour ; uncover, brown. Serve hot.
MRS. GEORGE KENNEY.
VEAL PIE.—Take a good pot roast and cook until tender, taking
· care to have plenty of gravy when the meat is cooked. Make a crust


26
Always Use the
Riverside Catsup,
Gold Medal bominy,
Champlain Condensed Milk,
Lucca Salad Oil.
You will find them at
C. M. Ganung's,
The Poor Man's Friend,
WEST STREET,
LITCHFIELD.
I WILL GUARANTEE
PERFECT SATISFACTION
WITH THE
RECIPES IN THIS COOK BOOK
-IF YOU WILL USE-
“OUR UNEXCELLED"
LEMON AND VANILLA EXTRACTS.
PREPARED AT
WHEELER'S PHARMACY,
LITCHFIELD, CONN.


27
of 2 cups of flour, 2 tablespoons of butter, a little salt, 1 teaspoon
cream tartar, 72 teaspoon soda and milk to mix soft. Line a pie-
plate with this crust, cut the meat in slices, fill the platter with it and
add a small cup of the gravy. Cover with a crust and bake three-
fourths of an hour.
MRS. KEELER.
PRESSED VEAL.-Boil gently a cheap cut of veal until so tender
that the meat falls from the bone. There should be but a little
water left in the pot. Chop the meat fine, after carefully separating
it from fat, bone and gristle. Season with salt and pepper, add the
water left from boiling, press tightly into a form. Slice when
perfectly cold.
MRS. GEORGE C. BOSWELL.
VEAL OMELET.–4 pounds of veal stewed and 1 tablespoon salt
(chopped fine), 1 tablespoon pepper, 4 hard boiled eggs; a layer of
veal and a layer of eggs; use a teacup of gravy between the layers.
When cold press two hours.
MRS. R. BIGELOW.


28
INSTRUMENTS TAKEN IN EXCHANGE.
JOHN J. KARL,
DEALER IN FIRST-CLASS
Pianos, Organs,
... AND ...
I MUSICAL MERCHANDISE. €
LITCHFIELD, CONN..
Illustrated Catalogues Free on Application.
J. M. KRAUSE,
O O MERCHANT TAILOR. OO
I have now on hand a very large
and finely assorted line of
A perfect fit and fine workmanship guaranteed
in every case.
J. M. KRAUSE,
-
-
Litchfield, Conn.
It is the aim and constant endeavor of
THE ECHO FARM COMPANY.
To supply the homes of Litchfield and Greater
New York with milk and its allied products
that is ABSOLUTELY PURE.
Milk, Cream and Buttermilk
in bottles, sealed and dated. Also butter in
prints and rolls, either with or without salt,
delivered in the village and shipped to New
York and Brooklyn each day. Visitors cordi-
ally welcomed to Echo Farm. Illustrated
booklet to applicants.
CITY OFFICES: 112 W. 40th St., New York ; 803 Fulton Street, Brooklyn.
364 Columbus Ave., “
432 Atlantic Ave.,


SAUCES
FOR MEAT AND FISH.
GRAVY FOR ROAST BEEF.—Pour off nearly all the fat from the
drippings of roast beef; add 3 tablespoons of flour, rub smooth and
add 72 pint of cold water, stirring a little; then add 72 pint of boiling
water and let it boil briskly until it is of the right consistency, season
with salt, pepper and 1/2 teaspoon of Worcestershire sauce.
DRAWN BUTTER.—2 tablespoons flour, 12 cup butter, 1 pint
boiling water. Work flour and butter together until creamy and
gradually add the boiling water; stir constantly until it comes to a
boil, but do not let it boil; take from the fire and serve. A table-
spoon of lemon juice or one of chopped parsley gives an agreeable
change.
CAPER SAUCE.—Make a butter sauce and stir into it 1 table-
spoon of lemon juice, 2 of capers, and 1 of essence of anchovy.
MINT SAUCE.—2 tablespoons of chopped green mint, 1 table-
spoon of powdered sugar, 14 pint of vinegar. Let stand one hour
before using
MRS. G. W. NEWCOMB.
OYSTER SAUCE.—Prepare drawn butter. Scald oysters in a little
water, and stir into the butter. Let it come almost to a boil, stirring
constantly.
TOMATO SAUCE.—One quart ripe tomatoes, thoroughly cooked
and highly seasoned with butter, pepper, salt, cloves, allspice and
parsley. When cooked, strain through a sieve, add a little flour wet
with cold water; boil five minutes. Very nice with chops, croquettes,
and macaroni.
HOLLANDAISE SAUCE.—Rub 12 cup of butter to a cream, add
yolks of 2 eggs, 1 at a time; beat well. Stir in the juice of 12 lemon,
1 saltspoon of salt, and a pinch of cayenne. When ready to serve,
add 1/2 cup boiling water. Place the bowl in a pan of boiling water,
or in the top of the teakettle, and cook until thick as custard, stirring
all the time,
M. F. B.
TARTAN SAUCE.—Make a mayonaisse dressing, add 1 table-
spoon of finely-chopped cucumber pickles.


30
New Haven Baking Co.,
(Branch of the New York Biscuir Co.)
MANUFACTURERS OF ALL KINDS OF
Crackers and Fancy Biscuits.
OUR SPECIALTY :
Favorite Milk Biscuit.
118 to 126 State St.,
NEW HAVEN, CONN.
DENTAL
ROOMS.
1
Henry H. Fenn, D. D. S.
Office Hours :
9 A. M. to 5 P. M.


31
TOMATO DRESSING FOR MEAT.-6 tomatoes, 1 onion, 1 table-
spoon salt, 1 tablespoon sugar, 1 tablespoon red pepper. Cook two
or three hours.
M. I. COE.
CREAM SAUCE.—-One level tablespoon butter, one rounded
tablespoon flour, 12 pint milk, 12 teaspoon salt, 12 saltspoon
pepper.
YELLOW SAUCE.-Add to the above the yolks of two eggs.
MRS. BENTON.
VEGETABLES.
APPLE OMELET.--Very good. Apple omelet to be served with
broiled spare-rib or roast pork. Take 9 large, tart apples; 4 eggs, 1
cup of sugar, 1 tablespoon butter; add cinnamon or other spices to.
taste. Stew the apples till soft, mash them smooth, add the butter
and sugar while they are warm, let cool before putting in the beaten
eggs; bake in shallow pudding dish until brown.
MRS. OSTROM.
FRIED APPLES.—Core large, fair apples without paring; cut in
slices 14 inch or a trifle thicker and fry in beef or bacon drippings.
Excellent with roast pork.
M. F. B.
ASPARAGUS.--Wash clean, break off the white part, put the green
part into boiling water, slightly salted; boil five minutes and pour off
the water; add more boiling water and boil about fifteen minutes,
then put in a lump of butter, salt and pepper. The last water must
be boiled away, leaving only enough for gravy. Serve on buttered
toast.
. MRS. G. W. NEWCOMB.
BOSTON BAKED BEANS.--Soak over night 1 qt. beans. In the
morning change the water and boil slowly for about an hour. Add a
piece of salt pork, 1 large onion, 2 tablespoons molasses, 1 tea-
spoon mustard, 1 teaspoon ginger, a little salt and pepper. Cover
and bake several hours.
MRS. T. J. MACDONALD.
COOKING BEETS.--Wash without breaking skins, boil about two
hours or until tender and let the water boil nearly out before taking
up, as it makes them sweeter. MRS. G. W. NEWCOMB.


Preserver of health.
Runs so light.
So easy to learn.
Sews so fast.
Wheeler & Wilson
Sewing Machine
Rotary Motion and
Ball Bearings


THE
NEW HOOK)
SIMPLEST
& BEST
EVER
NYENTED
BALL
BEARINGS
Purchasers say:
“It runs as light as a ſeather.”
“It turns drudgery into a pastime."
“The magic Silent Sewer."
Life is too short and health too pre-
cious to waste with a slow, hard run-
ning, noisy machine, when you can
have the New Wheeler & Wilson,
WHEELER & WILSON MFG. CO.,
MAKERS OF SEWING MACHINES,
ALL STYLES AND SIZES, FOR CLOTH AND LEATHER,
FACTORY AND HEAD OFFICE,
BRIDGE PORT, CONNECTICUT, U. S. A.


33
COLD SLAW.--1/2 pint rich milk or cream, a pint good vine-
gar, 1 small cup sugar, 3 eggs, beaten very light ; a lump of butter,
size of an egg ; 1 heaping teaspoon ground mustard, salt and pepper.
Cook all together until like custard. When cool, pour over cabbage
cut very fine.
CARROTS.—Place in sauce-pan with salt and water enough to
cover, boil until tender, which is generally about one-half hour. Peel
when taken up.
MRS. G. W. NEWCOMB.
CAULIFLOWER.-Choose white, close and compact heads. Wash
clean, place head down in salt and water two hours before boiling,
put in boiling water with a heaping tablespoon of salt to two quarts
of water. Boil briskly about twenty minutes; when boiled tender,
take up, drain, place upright in dish and serve with drawn butter.
MRS. G. W. NEWCOMB.
TO COOK CRANBERRIES.— Add 1 teacup water to 1 quart cran-
berries, and put on the fire. Cook ten minutes, add two heaping cups
sugar and cook about ten minutes longer. Rub through a colander,
and pour into a porcelain or china mold. Turn out as a jelly.
COOKING SWEET CORN.—Cut the corn from cob by slicing very
thin, then scrape, place in milk and part cream, let scald, add salt,
butter and a little sugar.
CORN FRITTERS, OR MOCK OYSTERS.—Grate 6 ears of corn,
mix with one tablespoon of flour two eggs, salt and pepper to taste.
Drop spoonfuls in hot lard and fry like oysters.
MRS. G. W. NEWCOMB.
CORN OYSTERS.—1 quart grated green corn, 3 eggs, 3 or 4
grated crackers ; beat well; season with salt and pepper. Have but-
ter and lard hot in skillet, drop in about the size of an oyster. Brown
nicely and turn ; send to the table immediately.
MRS. G. W. NEWCOMB.
BOIL CORN.—After well cleaning the ears, removing all silk and
taking off the outside husks, leave on two thicknesses, place in
boiling water and send to the table wrapped in a napkin as soon
as taken up.
MRS. G. W. NEWCOMB.
CORN PUDDING.—1 dozen ears of sweet corn. Cut the kernels
in the middle, and scrape or grate off ; add 1 cup of milk,
2 well-beaten eggs, butter, size of an egg, 4 teaspoon of salt,
/2 cup of sugar. Bake.
ALICE B. ADAMS.


34
A GOOD THING
CONDENBEO MILK
VEAU
BILE BRAND
Vade after
offins MEYORK CORDE
GAILBORDEN
2
RN
errrrrrrrrrrrrrrrrrrrrrrrrrr

ohh
Porade
ROMU
additional protections
bear the souter
OTTI NEW YORUS
sal sa
W YORK CONDENSED
Hudson Street, News
eot. New York
Sis always imitat. It is not
strange, therefore, nat the coun-
try has been flooded with con-
densed milk, in imitation of the
Gail Borden
vuurrrrrrrrrrrrrrrrr
Eagle Brand
Experience has proven that it
has no equal. Superior facilities,
persistent scientific study of the
production of milk are points of
advantage.
imprummmmm
21


35
-
MACARONI.—Boil 1 package of macaroni broken in small
pieces in plenty of salted water, nntil tender ; place in baking dish
a layer of macaroni, season with salt, pepper and butter, then one
of grated cheese, then of macaroni, and pour over a cup of milk;
bake until brown.
MRS. G. W. NEWCOMB.
CREAMED POTATOES.—1 pint cold potatoes, 1/2 cup milk,
1 tablespoon butter, salt and pepper to taste. Cut potatoes in
dice or thin slices ; scald milk; when hot, add potatoes and cook
until they have absorbed nearly all of milk; add butter and
seasoning ; cook five minutes ; add if desired a spoon of chopped
parsley. Serve hot.
MRS. S. TRUMBULL.
LYONNAISE POTATOES.—1 pint cold potatoes, 1 teaspoon
chopped onion, 1 of chopped parsley, 1 tablespoon butter, salt
and pepper. Fry onions in hot butter until light brown, add
potatoes and cook until it has absorbed butter; add chopped
parsley and serve.
MRS. S. TRUMBULL.
POTATO CROQUETTES.—2 cups of mashed potatoes free from
lumps, 2 eggs beaten to a froth, 1 tablespoon of melted butter,
1 tablespoon of flour, salt and pepper to taste; form into cakes,
roll in beaten eggs and cracker crumbs, and fry in hot lard; or
roll in flour and fry.
M. F. B.
ROASTED POTATOES WITH BEEF.—Pare the potatoes and place
in the pan on the rack with the meat, basting when you do the
beef. They will be nicely browned and mealy when the meat is
done.
SCALLOPED POTATOES.—Butter a baking dish, pare potatoes
and slice thin ; put in dish a layer of potatoes, and sprinkle with
salt, pepper, flour and a little butter ; then another layer of
potatoes, etc , until dish is nearly full. Then fill with milk or
cream. Take one hour and a half. MRS. G. C. BOSWELL.
SARATOGA POTATOES.—Peel and slice very thin 6 large
potatoes, lay them in ice water one hour, and thoroughly dry them
with a clean towel. Drop a few at a time in a kettle of boiling
lard, fry until crisp and brown. Take out with wire spoon, drain
and sprinkle with salt while hot.
SWEET POTATOE PIE.—1 pound of steamed sweet potatoes,
finely mashed; 1 cup sugar, 1 cup cream or rich milk, 1/2 cup butter,
3 well-beaten eggs; flavor with lemon or nutmeg. Bake in pastry
shell. Fine.
MRS. OSTROM.
ром
"


36
At A. E. Fuller's
Furniture Warerooms
You can find a good stock to select from, with prices to
suit the times. We buy for spot cash, therefore we can
and will sell everything in our line at lowest prices.
FUNERAL DIRECTOR AND UNDERTAKER
Telephone at Store and House.
LITCHFIELD, CONN.
Louis Bing,
CHINESE LAUNDRY,
LITCHFIELD, CONN.
Work taken on every day of the week, and returned the
third or fourth thereafter.
E. W. Biglow & Co.,
DEALERS IN-
BEEF, VEAL, MUTTON, LAMB,
LIVE AND DRESSED POULTRY.
LITCHFIELD,
-
-
-
CONN.
A FULL LINE OF
Groceries, Dry Goods, Hardware,
Wooden Ware, Baskets,
and Fancy Crockery
C. W. Winsdale's,
LITCHFIELD.
ist door east of Court House,


.. Henry Harris ..
Offers special inducement to Litchfield trade in
Suits, Skirts, Corsets, Coats, Gloves,
And all kinds of Ladies Furnishings. Our specialty
is Millinery. Store is at 66 Main Street, Torrington, Conn.
W. G. ROSBACH,
Dealer in
Wall Paper, Window Shades, Glass
of all sizes, Chilton Paints in all shades, Brass goods of all
kinds, Brass Rods cut to order, Picture Frames made to order.
Painting, Paper Hanging, Kalsomining and White Washing
Done by experienced workmen.
Satisfaction Guaranteed.
South Street, Litchfield Conn.
The Litchfield Clothing Store
- Will sell you—
Clothing, Hats and Caps, Men's Furnishing Goods,
Shirts, Overalls, Trunks, Umbrellas, Rubber and Oil
Clothing for less money than any other store.
A J. A. SMITH, PROP.
T. M. TERRY,
Old Fashioned Bakery,
Torrington, Conn.
Three days a week at Litchfield. — Monday, Wednesday, Friday..


41
oil, a few drops at a time, until it becomes thick and hard, then the
oil may be added more rapidly. When too thick to beat, add a little
vinegar. Add lemon juice last. Will keep some time.
Miss PARLOA.
DRESSING FOR SALAD.—2 raw eggs, beaten light; 1 tablespoon
melted butter, 72 glass vinegar, 1/2 teaspoon mustard, 72 teaspoon
salt. Stir until it becomes like cream. MRS. M. SLACK.
SALAD DRESSING.–One egg, butter the size of a filbert, 1 large
teaspoon white sugar. Beat these well together. Slowly add 2 table-
spoon cream, a little pepper and salt, 72 teaspoon of mustard. When
all is beaten to a smooth cream, stir in quickly 4 tablespoons of vine-
gar. Set in boiling water till cooked.
MRS. JOSEPH MERRIMAN.
SALAD DRESSING.—2 teaspoons butter, 2 teaspoons sugar, 2 tea-
spoons flour, 1 teaspoon ground mustard, 1 cup vinegar, 1 egg, 42
cup milk. Stir all together, let come to a boil. Will keep a long
time in a cool place.
MRS. TREADWAY.
CREAM SALAD FOR CABBAGE.—Scald 1 pint of vinegar. Mix 2
teaspoons of corn starch with 1/3 cup of sweet cream, with 2 well-
beaten eggs, salt, pepper, sugar to taste. Pour vinegar on mixture
slowly (so as not to cook egg), then boil until somewhat thick ; pour
over the chopped cabbage while hot. Let get cold before eating.
MRS. FRANK MASON.
CABBAGE SALAD.—1 small head cabbage, chopped very fine; 1
teacup vinegar, 1 tablespoon dry mustard, 1 teaspoon salt, 1 teaspoon
pepper, 2 tablespoons melted butter, 6 tablespoons milk, 2 eggs. Let
simmer; pour over the cabbage. MRS. G. W. NEWCOMB.
CREAM DRESSING FOR COLD SLAW.--2 tablespoons whipped
sweet cream, 2 tablespoons sugar, 4 tablespoons vinegar. Beat well
and pour over cabbage previously cut very fine and seasoned with
salt.
MRS. M. SLACK.
- CHICKEN SALAD.--Boil a full-grown chicken. When done, let it
get perfectly cold, remove skin, cut the meat into small pieces, set
away in a cold place. Wash and cut the white parts of celery into
small pieces, and throw into a bowl of cold water. To each pint of
chicken allow a half pint of celery, and mayonaise dressing to mix.
* Garnish with celery and slices of lemon.
MAYONAISSE DRESSING.--Yolks of 2 hard boiled eggs and 1 raw,
1 teaspoon salt, a dash of cayenne pepper, 1/2 teaspoon of dry mus-
1


-
IF YOU WILL TRY
Lincoln, Seymo &
Co.'s Rose Mandheling Java
> COFFEE <
You will use no other.
-SOLD BY-
C. M. GANUNG,
The Poor Man's Friend.
LITCHFIELD, CONN.
WEST STREET,
Telephone 678 Williamsburgh.
Established 1886.
Our oil is not made by the Trust.
FUNK BROTHERS,
Grand Street and Newtown Creek, Brooklyn, N. Y.
Use our oil and you will have
No Smoky Chimneys,
No Offensive Odors,
No Charred Wicks.
Agents for John Ellis & Co.'s Superior 150° Fire Test Water White Oil.
Benzine, Naphtha, and Sasolene of all Gravities.


43
tard, 1 teaspoon powdered sugar, 1 gill of olive oil, 1 tablespoon vine-
gar. Mash the cooked yokes and add the raw one ; mix until
smooth; add salt, pepper, sugar and mustard, and work again; then
the oil a few drops at a time, stirring constantly. Then the vinegar
by degrees.
MRS. AARON CRUTCH.
CHICKEN SALAD.—Chop fine 1 chicken, cooked tender; 2
bunches celery and 5 cold, hard-boiled eggs. Season with salt, pep-
per and mustard to taste ; warm 1 cup of vinegar, add 1/2 teacup
butter, stir until melted. Pour, hot, over the mixture; stir thoroughly
and set away to cool.
MRS. M. SLACK.
EGG SALAD.-Arrange on a platter a layer of lettuce, then a
layer of cold boiled eggs (sliced), then pour over the following dress-
ing: 2 eggs, 1 cup of vinegar and water, 1 tablespoon of sugar,
1 teaspoon mustard; butter, size of an egg. Cook until creamy.
MRS. F. NEWCOMB.
POTATO SALAD.—Slice thin eight large, cold boiled potatoes,
and cover with a dressing made as follows: Yolk 1 hard-boiled egg,
1 teaspoon made mustard, 4 tablespoons melted butter, 4 of vinegar,
1 teaspoon salt, a little pepper. A finely-chopped onion gives a
pleasant flavor.
MRS. BENTON.
POTATO SALAD.-Boil 4 potatoes in their jackets. When the
potatoes are done, drain, dry, salt them. Remove skins and while the
potatoes are hot, cut them into a French dressing, into which an
onion is sliced. Toss them carefully. Set in cold place until serving
hour. Garnish with parsley, lettuce or celery tops.
TOMATO SALAD.—Peel large, nice tomatoes ; arrange each one
in a leaf of lettuce. Serve with a mayonaisse dressing.
MRS. G. W. NEWCOMB.


45
PIES, PUDDINGS and DESSERTS.
CRANBERRY PIE.—1 cup chopped cranberries, 1 cup sugar,
1 cup boiling water, 1 tablespoon of corn starch mixed with a
little cold water. Bake with two crusts.
MRS. GEORGE HUNT.
CREAM PIE.—-3 tumblers of sweet milk, 2 eggs, 1 cup of sugar,
3 large tablespoons of flour, 2 tablespoons of milk, flavor with
extract of lemon or vanilla. Scald milk and stir in the batter
well-beaten ; put in extract when cool. This makes two pies,
bake four crusts, prick well.
MRS. M. A. MORSE.
CURRANT PIE.—2 cups currants mashed, 2 cups sugar,
3 crackers rolled fine, 1 cup water. Miss S. A. LANDON.
DATE PIE.—Boil 1 pound of dates 15 minutes and strain
through a colander, add 2 eggs, 1 quart of milk, 1 tablespoon of
flour and 2 of sugar, also a little salt and nutmeg. Bake with
one crust. This quantity will make two pies.
MRS. A. B. WEBSTER.
LEMON PIE.—2 lemons, 3 cups of sugar, 23 of a cup of flour,
2 cups of water, 1 egg, butter size of an egg; chop the rind,
add the juice and beat all together. Makes three pies.
MRS. M. A. MORSE.
LEMON Pie.—Grated rind and juice of 1. lemon, 1 cup sugar,
1 egg, 1 tablespoon corn starch (dissolved), 1 cup boiling water, in
which pour corn starch and cook until thick, then add lemon,
sugar and egg.
MRS. EDWIN PECK..
LEMON PIE.—1 lemon, 3 eggs, 1 cup sugar; beat the yolks
with the cup of sugar and one white, 1 teaspoon flour ; 'fill the
cup with water.
MRS. ROBERT BIGLOW.
LEMON TARTS.—1 lemon, 1 cup sugar, 2 eggs, 2 teaspoons
corn starch, piece of butter half size of a walnut; not to be cooked
before filling
ELIZABETH GREGORY.
MOCK MINCE PIES.—1 cup chopped crackers, 1 cup chopped
raisins, 2 cups water, 1/2 cups sugar, %2 cup molasses, 1/2 cup
yinegar, 2 tablespoons melted butter. Spice same as mince. This
will make two pies.
MRS. NEWCOMB.


80
We Old Curiosity Shoppe.
Litchfield, Conn.
R. P. Smith, Prop.
| Dealer in Antique Furniture, Etc.
Also Repairing, Carving, Inlaying, Polishing and Upholstering
done in the best manner.
W. T. MARSH,
Coal and
Building Material.
LITCHFIELD, . - - CONN.
W. N. REYNOLDS,
PEOPLE'S FISH MARKET
Fine Sea Food. il este
Soft Crabs to Order.
WEST STREET,
o Fruits and Vegetables.
Lobsters on Saturdays.
LITCHFIELD, CONN.
Litchfield Pharmacy.
PRESCRIPTIONS CAREFULLY COMPOUNDED FROM FRESH
AND PURE DRUGS.
Complete stock of Confectionery, Cigars, Tobaccos, Stationery,
and Perfumery.
Post Office Building, North St.
LITCHFIELD, CONN. SETH PRATT, Prop.


48
Booklet sent on Application.
THE HAWKHURST,
Litchfield, Conn.
GEO. H. BROWN, MANAGER.
This space belongs to
Karl's Barber Shop
WEST MAIN STREET,
LITCHFIELD, CONN.
PHOTO STUDIO,
South Street, Litchfield, Conn.
Life Size Portraits, Views of Litchfield.
Photographıs in all styles and sizes with latest finish.
SATISFACTION GUARANTEED.
GEORGE E. MASON,
Funeral Director and Practical Embalmer.
Furniture Repairing and Upholstering.
SATISFACTION GUARANTEED AND PRICES RIGHT,


Printing. Prompt and Weat.
Prompt and Neat.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
Best Equipped Office
in the Valley. ......
Graham & Gerrard,
125 WATER STREET,
TORRINGTON, CONN.
FLYNN & DOYLE,
Manufacturers of -
CARRIAGES and SLEIGHS
Also Dealers in
Carriage Makers' Supplies, Hardware, Paints, Oils, Harness, Whips,
Domestic Hard and Soft Wood Lumber, Agents for Bicycles.
Telephone.
BANTAM, CONN.
Agard Hardware Co.,
TORRINGTON, CONN.
All the leading and best Ranges and Parlor Stoves you will
find in our Stove Department. Remember we
are headquarters for
HARDWARE AND CUTLERY.
A look over our several departments will convince
you we are the largest dealers in our line in
the valley. Our prices are the lowest.
Torrington, Conn. Ngard Hardware Company.


55
POOR MAN'S RICE PUDDING.—1 quart milk, 1/2 cup rice, 2/3 cup
- sugar, 1 teaspoon each salt, cinnamon and nutmeg, small piece of
butter, /2 cup raisins. Cook in a slow oven ; stir once in a while.
Miss S. A. LANDON.
QUEEN OF PUDDINGS.—1 pint fine bread crumbs, 1 quart milk,
1 cup sugar, yolks 4 eggs (beaten), grated rind of 1 lemon, butter the
size of an egg. Bake until done. Whip the whites of the eggs stiff,
and beat in a cup full of sugar in which has been stirred the juice of
a lemon. Spread on the pudding a layer of jelly or jam. Pour the
whites of the egg over this and replace in the oven until slightly
browned.
MRS. C. L. KEELER.
SPANISH CREAM.—2 box Cox's gelatine, yolks of 4 eggs, 1 quart
of milk, 1 cup sugar; cover gelatine with water and let stand half
an hour, beat eggs and sugar very light, add the gelatine and stir
into the milk. Cook as boiled custard. Take off the fire and add
whites beaten very stiff, flavor with vanilla. Put in moulds and
serve with whipped cream.
C. B. KENNEY.
SPICE PUDDING.—1 cup molasses, butter one-half size of egg,
1 cup milk, 1 teaspoon soda, 1 teaspoon mixed spice, 2 cups flour,
2/3 cup of raisins. Steam two hours. Serve with wine sauce.
ELIZABETH GREGORY.
SNOW CUSTARD.—12 package of Cox's gelatine, 3 eggs, 2 cups
sugar, juice of 1 lemon; soak the gelatine 1 hour in a teacup of cold
water, add 1 pint of boiling water, stir until thoroughly dissolved, add
3/3 of the sugar and the lemon juice; beat the whites of the eggs to a
stiff froth, and when the gelatine is quite cold, whip it into the whites,
a spoonful at a time, from half an hour to an hour. Whip steadily
and evenly, and when all is stiff, pour in a mould, or in a dozen egg-
glasses previously wet with cold water, and set in a cold place. In
four or five hours turn into a glass dish. Make a custard of 1/2
pints milk, yolks of eggs, and remainder of the sugar, flavor with
vanilla, and when the meringue or snow-balls are turned out of the
mould, pour this around the base. MRS. DWIGHT MERRIMAN.
SPONGE PUDDING.--1 pint milk, 2 ounces butter, 2 ounces flour,
2 ounces sugar, 3 eggs. Put the milk in kettle over water. Rub the
butter, flour and sugar well together and when the milk boils stır it
gradually with the butter, and put all in the milk boiler and stir until it
is thick, then take it off and let it cool. Beat the yolks well and add
them to the batter and beat the whites to a stiff froth and add gently.


57
TAPIOCA AND APPLE.—1 cup of tapioca (soaked over night),
then boil in a pint or more of cold water till clear, add 1 cup
sugar, juice and rind of 1 lemon. Mix with apple sauce and bake
one-half hour. Eat with sugar and cream. MRS. HOE.
APPLE TAPIOCA PUDDING.—To 12 cup of tapioca add 1/2 cups
of cold water ; let stand over night, then put on the stove and cook
until clear, stirring to prevent burning, remove, sweeten and flavor,
nutmeg, and add a little butter. Pare and quarter and core apples
and lay in a dish and pour the tapioca over them and put in the
oven and bake till the apples are done and browned. Serve when
cold, milk or cream.
MRS. ROBERT BIGLOW.
COCOANUT TAPIOCA PUDDING.--Soak 6 tablespoons tapioca two
hours. Boil 1 pint of milk, put in the tapioca, take 1 tablespoon
of milk and 2 tablespoons of grated cocoanut, mix together and
pour into the milk and tapioca, and let boil five minutes. Beat
the whites of 2 or 3 eggs, put in 2 spoons of sugar and spread
over the top, then sprinkle thickly with grated cocoanut and set in
the oven to brown. The milk and the tapioca should boil ten
minutes before the other ingredients are put in.
MRS, R. BIGLOW.
TOLU RUSSE.--1 cup sugar, 1 white of egg, 1 cup chopped fruit,
as canned peaches, apricots, or bananas. Mix in a larger bowl and
beat 12 hour with a silver spoon. Serve with fruit, or acceptable
alone with cake or wafers.
MRS. G. C. BOSWELL.
BOILED WHEAT PUDDING.—2 eggs, 172 scant cups of milk, 2 tea-
spoons baking powder, a little less than 1 pint of flour, salt, boil 1354
hours. Apple or whortleberries may be added.
MRS. EDWARD SEYMOUR.
PUDDING SAUCE.—Beat to a cream 2 cups of powdered sugar and
72 cup of butter, add 72 cup boiling water, season with vanilla and
nutmeg, put into double boiler and stir until the sauce is hot, but do
not let it boil.
MRS. GEORGE HUNT.
FRUIT SAUCE FOR PUDDINGS.--1 cup sugar, 1 cup strawberries
(or other fruit) mashed, the white of 1 egg (beaten), 1 tablespoon
butter.
MRS. TREADWAY.
HARD CREAM SAUCE.—Beat to a smooth cream 1/2 cup butter,
1 cup sugar, add beaten white of 1 egg, flavor to taste.
GOLDEN SAUCE.-- Make a smooth boiled custard with yolks of
3 eggs, /2 cup sugar and 1 pint milk. Flavor with vanilla.


58
ICE CREAM.—1 .quart cream, 1 scant cup sugar. Flavor to taste.
MRS. MARSH.
BANANA ICE CREAM.—Pare and mash six large bananas. Dilute
two cans of Peerless Brand Evaporated Cream with an equal quantity
of water, add 42 pound sugar and stir until dissolved. Beat and stir
the bananas to a smooth paste, add a little lemon juice, and mix with
the cream and sugar. Turn into the freezer and freeze.
CHOCOLATE ICE CREAM.—1 quart cream, 1 cup sugar, 2/2 table-
spoons grated chocolate, 12 teaspoon vanilla. Melt chocolate in a
little milk. Mix all thoroughly. Freeze.
M. F. B.
COFFEE ICE CREAM --Put 14 pound coarsely ground coffee in a
farina boiler with one pint of water and steep for ten minutes; strain
through muslin and get all the strength out. Then add 1/2 pound
sugar, and stir until dissolved; add two cans Peerless Brand Evapor-
ated Cream, mix well and freeze.
PEACH ICE CREAM.—Pare and mash to a pulp rich, ripe peaches.
Make very sweet. To every pint add 1 pint of cream.
STRAWBERRY ICE CREAM.--Dilute 1/2 cans Peerless Brand
Evaporated Cream with enough milk to fill a quart measure. Mix a pint
of this cream and 1 cup of sugar. Add another cup (scant) sugar
and the juice of 172 quarts strawberries ; mix in the remaining half of
the cream, and pour in a freezer and freeze. Beat thoroughly and
stand aside to harden.
LEMON ICE.--4 lemons, 3 pints water, sweeten as for lemonade,
and freeze. When it begins to freeze, stir in whites of 2 eggs, beaten
very light with powdered sugar. This will make it smooth.
MRS. HOE.
PINEAPPLE SHERBET.--1 pineapple (chopped), 2 lemons, 1/2 or
2 cups sugar, 1 quart water, 1 tablespoon gelatine, dissolved in a little
water. Mix thoroughly, freeze, pack for a few hours before serving.
M. F. B.


BREAD.
HOME-MADE YEAST.---Boil 6 large potatoes in a quart of water,
with a handful of hops in a cheese-cloth bag. When soft put
potatoes through a sieve, add 2 tablespoons of flour, 1 tablespoon
each of sugar, salt and ginger ; mix smooth with 1 quart of water.
Add, when cool enough not to scald, 2 or 3 fresh Magic (or other)
yeast cakes and let rise. Keep in a cool place. One cup to four
loaves of bread.
BISCUIT.—1 quart of milk, scalded. Let cool before putting in
the yeast; 1/2 cups soft yeast, 2 tablespoons sugar. Wet up quite
stiff over night. Next morning add 72 cup lard and 12 cup butter.
Knead up. Let rise; roll out and cut, then rise again a little and
bake.
JENNIE V. A. GOSLEE.
RAISED BISCUIT.—1 pint milk, %2 cup butter and lard together,
1/2 cup yeast, 74 cup sugar.
MRS. F. NEWCOMB.
TEA ROLLS.—1 pint milk, 72 cup butter, yeast and flour to make
batter. When light add the whites of 2 eggs, %2 cup sugar. Knead
up; let rise, mould out, rise again in tins, bake.
MRS. W. PLUMB.
BEATEN BISCUIT.—Dissolve 1 rounded tablespoon of butter or
lard in 2 cups hot milk. When lukewarm stir in 1 quart of flour,
1 beaten egg, a little salt, 1 compressed yeast cake. Beat ten min-
utes. In the morning work dough softly, roll 1/2 inch thick, let rise
again. Bake twenty minutes.
MRS. KEELER. .
TEA BISCUIT.--2 quarts best sifted flour, 1 pint sweet milk in
which melt 14 pound sweet butter, 1 teaspoon salt in the milk, 1 tea-
cup fresh yeast. Make a hole in the center, pour in the yeast, stir
with a fork. Cut it across through and through with a knife. When
light, knead it well. Cut in small cakes, and let it rise one hour or
more before baking.
MRS. M. A. MORSE.
RAISED BISCUIT.-12 pint milk, make a sponge over night with
3/4 cup yeast. In the morning add 72 pint milk, 2 tablespoons cream,
the white of 1 egg, piece of lard size of an egg; salt. Makes twenty-
four biscuit.
MRS. TREADWAY.


60
BISCUIT.—1 pint milk (warmed), /2 cup sugar, 1/2 cup lard.
Yeast let rise over night. In the morning, whites of 2 well-beaten
eggs.
M. I. COE.
SPONGE BISCUIT.-Stir into a pint of lukewarm milk 72 teacup
of melted butter, a teaspoon of salt, half a teacup of family or a
tablespoon of brewers' yeast (the latter is the best), add flour till it is
a very stiff batter. When light, drop this mixture by the large spoon-
ful onto flat buttered tins, several inches apart. Let them remain a
few minutes before baking, then bake in a quick oven till they are a
light brown.
C. F., Mt. Kisco.
CINNAMON ROLLS.—2 cups yeast, 1 cup sweet miik, 1 cup sugar,
72 cup butter, 1 egg, 2 cups of raisins, chopped. Mix like bread, let
raise, then roll 14 of an inch thick, then spread with butter and sugar
and cinnamon, and roll like jelly cake. Cut 1/2 inch thick and let
them rise again, and then bake. MRS. ROBERT BIGLOW.
MRS. HYDE'S ROLLS.—1 tablespoon butter, 1 quart flour, /2 cake
of yeast, 1 pint sweet milk (scalded), /2 teaspoon salt, and 1 teaspoon
sugar. At night scald the milk, add the butter, and when cool, the
yeast (softened in warm water), flour and salt, and sugar. Mix well
together and beat hard nearly ten minutes, then set in a warm place to
rise. In the morning mix stiff as for bread, and let rise until light.
Then form into rolls, place on buttered tins, let rise until light, then
brush over the tops with milk to give them a gloss, then bake half an
hour. These are very nice if made right.
WHITE ROLLS.—3 pints flour, 1 pint milk, scant half cup yeas
1 teaspoon salt, 2 tablespoons of sugar, 3 tablespoons butter or lard,
white of 1 egg. Boil milk and add butter.
MRS. G. W. NEWCOMB.
RUSK.—11/2 cups sugar, 72 cup butter, 12/3 cups milk, 1 cup
yeast, 1 egg, nutmeg and cinnamon. Makes three dozen.
MRS. G. W. NEWCOMB.
TEA RUSK.—Beat 1 egg with 1 cup sugar, very light. Pour over
it 1 pint BOILING milk in which is melted 1/2 cup shortening, butter and
lard, stirring all the time, add a pinch of salt; let cool, then add
1/2 cup potato yeast, stirring in flour to make a medium thick batter.
Let rise over night; in the morning wet up same as bread; when
light, mould and put in tins. Before baking wet the tops with cream.
If well baked, delicious.
MRS. E. F. POTTER.


63
GRAHAM GEMS.—1 cup milk, 1 egg, 2 tablespoons sugar, a little
salt, 1/2 cups Graham flour, 12 teaspoon soda, 1 teaspoon cream-
tartar. Bake twenty minutes.
MRS. KEELER.
GRAHAM GEMS.—1 egg, 1 pint milk, 1 pint Graham flour. This
makes a thin batter, but if the irons are hot will rise very light.
M. S. N.
BREAKFAST GEMS.—1 cup sour milk, 1 egg, 1 tablespoon sugar,
salt, 2 parts Graham flour (1 part white), 1 teaspoon soda ; 2 table-
spoons melted butter put in last and stirred.
MRS. G. E. MASON.
RYE DROP CAKES.—2 cups rye meal, y cup brown sugar,
2 eggs, 1 teaspoon baking powder. Mix stiff with milk and drop in
hot lard.
MRS. G. E. MASON.
MUFFINS.—1 pint milk, 1 egg, 2 cups flour, 2 tablespoons baking
powder, 2 tablespoons melted butter.
MRS. CANDEE.
MUFFINS.—1 coffee-cup milk; a pinch of salt, a heaping teaspoon
of baking powder, 1 egg (well beaten), 1/2 cups flour. Sift the
baking powder with the flour. : MRS. F. W. NEWCOMB.
MUFFINS.—1 quart milk, 1/2 teaspoon soda, 1 tablespoon butter,
1 quart flour, salt, 2 eggs.
MRS. NOYES.
CORN MEAL MUFFINS.—1 egg, 3 tablespoons sugar, butter,
12 size of egg, 174 cups of flour, 34 cup of meal, heaping spoon
of baking powder, 1 cup of milk. ELIZABETH GREGORY.
OATMEAL MUFFINS.—Less than half cake of yeast in a pint of
lukewarm water, 2 cups of well-boiled cold oatmeal, well mixed,
little water and yeast; add flour to make very stiff batter with salt
to taste. Let it stand over night. In the morning put in well
buttered patty tins without stirring. Let stand an hour. Bake one half
hour. Makes one dozen muffins.
V. W.
POP-OVERS.—1 egg, 1 cup sweet milk, 1 cup flour, 1 pinch salt.
Beat the white and yolk of the egg separately. When mixed, beat
until light and put in heated pans to bake twenty minutes.
MRS. MITCHELL.
RICE BREAD.--2 cups boiled rice mixed with 1 cup flour, 3 eggs
beaten separately, and very light. Mix the rice with milk, warmea;
a little salt, 11/2 tablespoons butter, 12 teaspoon soda, 1 teaspoon
cream tartar. When rice and flour are cool, add eggs--yolks first
whites last. Bake in pans in oven.
MRS NOYES.


CAKE.
SOFT FROSTING.—12 cup granulated sugar, 2 tablespoons
boiling water, white of 1 egg beaten stiff. Put sugar and water
on stove and boil until it will thread. Remove from fire and stir
in the beaten white until it becomes cold. Flavor.
M. I. COE.
FROSTING.—White of 1 egg, 1 cup sugar, 1 teaspoon cream
tartar beaten together half an hour. If you wish it crisp, set on
stove until scalding hot.
FROSTING.–Put unbeaten white of 1 egg in a bowl, add 1 cup
XXX powdered sugar by degrees, beating with a spoon; lastly,
lemon juice.
GOLDEN ICING.—Yolks of 2 eggs and powdered sugar to
spread nicely ; flavor. Pretty for white cake.
FROSTING WITHOUT EGGS.—1 teaspoon gelatine, 1 cup water.
Dissolve on stove, then add powdered sugar until thick.
CHOCOLATE ICING.—/2 cake sweet chocolate, 1 cup milk,
1 cup powdered sugar, 1 teaspoon corn starch, yolks 2 eggs, small
piece butter ; vanilla. Cook until thick.
ROSE COLORING.– Fruit coloring or red sand sugar.
GREEN COLORING.--Ground pistachio nuts, or juice of spinach.
ANGEL CAKE.—-11 egg whites, beaten stiff ; 12 cups powdered
sugar, 1 cup flour, 1 teaspoon cream tartar, 1 teaspoon vanilla. Beat
sugar into egg quickly, sift flour 6 or 7 times; do not grease tin.
Bake forty minutes, turn upside down to cool.
Mrs. G. E. MASON.
ANGEL CAKE.-Whites of 9 large, fresh eggs, or 10 smaller ones;
1174 cups sifted granulated sugar, 1 cup sifted flour, 1/2 teaspoon
cream tartar. After sifting flour 4 or 5 times, measure and set aside
1 cup; then sift and measure 1/4 cups granulated sugar, beat whites
of eggs about half, add cream tartar and beat until very, 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. Turn pan
upside down and leave unttl cold.
MRS. MITCHELL.


66
CHOCOLATE CAKE.--2 cups milk, 2 cups sugar, 2 cups flour,
2 eggs (yolks iu cake, whites for frosting), 1 cup grated chocolate,
4 teaspoons baking powder, 2 tablespoons melted butter. Boil thor-
oughly the chocolate, sugar, yolks of eggs, and half of the milk;
when cold, add the rest. Bake in layers and put together with
frosting.
MRS. L. E. AMES.
CHOCOLATE OR BLACK CAKE.—3 eggs, whites beaten separ-
ately ; 2 cups powdered sufiar, or a little over 172 granulated, 12 cup
butter, 12 cup sweet milk, 3 cups flour, 3 teaspoons baking powder.
Cream butter, sugar and yolks thoroughly, then add milk, then whites
of eggs, beaten stiff ; then flour, then stir in chocolate, dissolved in a
little hot water. Bake this in layers and lay up with white icing. As
this is too large, keep out about one-fourth, which may be baked in
patties.
MRS." MITCHELL.
CAKE WITHOUT EGGS.--2 cups sugar, 1/2 cup butter, %2 pint
milk, 2 teaspoons cream tartar, 1 teaspoon saleratus, 4 cups flour,
nutmeg and raisins.
MRS. BENTON.
COCOANUT CAKE.--2 cups sugar, 4 eggs, 1 cup butter, 1 cup
sweet milk, 1 cocoanut (grated), 4 cups flour, 4 large teaspoons
baking powder. This recipe makes two loaves.
Mrs. L. .D. LEONARD.
COFFEE CAKE.--1/2 cup sugar, 1 cup molasses, 1 cup butter,
2 eggs, 1 cup coffee, 1 teaspoon cinnamon, 1 teaspoon cloves, nut-
meg, 2 teaspoons baking powder, 1 cup raisins, currants, citron (cut
fine). Bake slowly one hour.
MRS. M. A. MORSE.
COFFEE CAKE.—1 cup butter, 1 cup sugar, 1 cup molasses, 1 cup
strong coffee, 5 cups flour, 1 pound raisins, 1 teaspoon soda, 1 tea-
spoon cinnamon, 1 teaspoon allspice, 72 teaspoon nutmeg, 3 eggs ;
sift soda in molasses.
MRS. TREADWAY.
COFFEE CAKE —2 cups brown sugar, 1 cup each of butter,
molasses and strong coffee as prepared for the table ; 4 eggs, 1 tea-
spoon soda, 2 teaspoons cinnamon, 1 teaspoon cloves, 1 grated nut-
meg, 1 pound raisins, 1 pound currants, 4 cups flour.
MRS. M. SLACK.
CREAM CAKES.—1/2 cup butter, 1 cup hot water, 1 cup flour
stirred in and boiled. Take off fire and cool. When cool, add
3 eggs, one after another, STIRRED (don't beat the eggs); drop large
spoonsful on pan and bake. CREAM.—1 pint of milk, 1 egg, 1 table-
spoon cornstarch, 72 cup sugar. Vanilla. MRS. MITCHELL.


67
BOSTON CREAM PUFFS.—Put Y2 pint of hot water and 2/3 cud
of butter over the fire ; when it boils, stir in 11/2 cups of flour and
continue stirring until smooth, and the mixture leaves the sides of the
pan. Remove from the fire, cool and beat into it 5 well-beaten
eggs. Drop on warm greased tins, a tablespoon in a place; brush
the tops with the white of an egg before baking. When cold, cut
open and fill with cream.
Mrs. DWIGHT MERRIMAN.
DARK CAKE.—1 cup butter, 2 cups sugar, yolks 3 eggs, 1 cup
warm water, 3 cups flour, 2 cups chopped raisins in 1/2 cup flour, 2 tea-
spoons baking powder, cloves, cinnamon, and nutmeg. Whites of
egg's last. Bake slow.
M. I. COE.
DELICATE CAKE.—2 cups sugar, 1 cup milk, 1/2 cup butter,
3%2 cups flour, 2 eggs (or the whites of 4), 2 spoons cream tartar,
1 teaspoon soda.
MRS. Milo BEACH.
DELICIOUS CAKE.—2 cups sugar, 1 cup butter, 1 cup milk,
3 cups flour, 3 eggs, 2 teaspoons baking powder ; flavor with lemon.
MRS. CANDEE.
DROP CAKES.—1 cup sugar, 1 tablespoon butter, a cup milk,
2 cups flour, 2 teaspoons baking powder. Sprinkle sugar and cin-
namon on top.
MRS. L. E. AMES.
FEATHER CAKE.—1 cup sugar, y2 cup milk, 1 cup flour, 1 egg,
2 tablespoons of melted butter, 1 teaspoon baking powder, 12 tea-
spoon lemon extract.
MRS. KEELER.
FIG CAKE.—Silver Part: 2 cups sugar, 23 cup butter, not quite
2/3 cup sweet milk, whites of 8 eggs, 3 heaping teaspoons baking-
powder thoroughly sifted with 3 cups flour ; stir sugar and butter to
a cream, add milk and flour, and last, whites of eggs. Gold Part:
1 cup sugar, 34 cup butter, 1/2 cup sweet milk, 172 teaspoons baking-
powder sifted in a little more than 1/2 cups flour, yolks of 7 eggs
thoroughly beaten, and 1 whole egg, 1 teaspoon, allspice and cin-
namon until you can taste it; bake the white in 2 long pie-tins. Put
half the gold in a pie-tin, and lay on 1 pound halved figs (previously
sifted over with flour) so they will just touch each other ; put on the
rest of the gold, and bake. Put the cakes together with frosting
while warm, the gold between the white, and cover with frosting.
MRS. DWIGHT MERRIMAN.
FRENCH CAKE.—1 cup sugar, 14 cup butter, 1/2 cup milk
1/2 cups flour, 2 eggs, 1 teaspoon cream tartar, 12 teaspoon soda ;
lemon to taste.
Miss S. A. LANDON.


71
GOLD LAYER.-Large 72 cup butter, %2 cup sweet skimmed milk,
1 cup granulated sugar, 2%2 cups flour, yolks of 6 eggs, 2 heaping
teaspoons baking powder. Cream, butter and sugar until very light,
then stir in the yolks thoroughly, add milk, then flour and baking
powder sifted together. Stir very hard. Then place evenly in centre
of the pans, leaving about three-quarters of an inch from sides. Bake
in hot oven.
MRS. MITCHELL.
LEMON JELLY CAKE.—1 cup sugar, 1 scant half cup butter,
2/3 cup cold water, 1 egg, 2 cups flour, 2 teaspoons baking powder.
Bake in layers. JELLY FOR LAYERS. — The grated rind and juice of
1 lemon, 1 cup sugar, 1 egg, beat thoroughly and boil in double
boiler. Spread when cold and frost top layer with confectionery
sugar.
MRS. L. D. LEONARD.
SPONGE CREAM CAKE.—6 eggs, 2 cups of sugar, 3 teaspoons
Cleveland's baking powder, 4 teaspoons water, 3 cups flour.
FILLING.—1 pint milk, 2 eggs, 11/2 tablespoons corn starch.
MRS. ROBT. BIGLOW.
APPLE CREAM, (for layer cake or pudding sauce).-Very nice.
1 large apple grated, 1 cup granulated sugar, 1 white of egg. Beat
to a white cream with a spoon, 15 or 20 minutes, or longer if
necessary.
MRS. TREADWAY.
CHOCOLATE FILLING.—1 cup milk (boil), yz cup sugar, small
piece of butter, 1 square of chocolate (grated), 1/2 teaspoons corn
starch, 1 teaspoon vanilla, yolks of 2 eggs. Stir all into boiling milk;
boil five minutes.
MRS. G. E. MASON.
HICKORY NUT FILLING.—1 cup sugar, 1 cup chopped meats,
1 cup sweet cream. Boil five minutes; when cold flavor with vanilla.
MRS. L. E. AMES.
CHOCOLATE FILLING.-1/2 cups granulated sugar, 9 tablespoons
milk, 2 tablespoons chocolate, 2 teaspoons vanilla, a little speck of
butter and boil until thick; when nearly cold spread between layers.
Mrs. L. STONE.
MINNEHAHA FILLING.—1 cup sugar, /2 cup water, boil as for
syrup, whites of 2 eggs; stir syrup into eggs, also 1 cup of chopped
raisins.
MRS. TREADWAY.
LIGHT CAKE --1 cup butter, 2 of sugar, 3 of cream, %2 pint of
yeast, 12 pound of raisins, 1 glass of wine, 5 eggs, 1 teaspoon of
soda, nutmeg and cinnamon.
MRS. E. SLACK.


72
LOAF CAKE.—3 cups milk, 1 cup each of sugar, butter and
yeast. Stir in flour to make a stiff batter, then let it get very light.
Add 2 cups sugar, 2 eggs, 1 cup butter, 2 nutmegs, raisins, teaspoon
soda; mix well. Put in 4 pans and let it rise. Citron to taste.
MRS. L. STONE.
LOAF CAKE.—2/3 cup yeast, 12 cup milk, 1 cup sugar, 4 cups
flour, 1/2 teaspoon soda. When light, add 1 cup butter, 2 eggs, 1 cup
sugar, 1/2 pounds raisins, 14 pound citron. Nutmeg to taste. Two
loaves.
MRS. TREADWAY.
LOAF CAKE.—3 cups milk, 2 cups sugar, 1 cup yeast. Stir stiff
as you can with a spoon, and let it stand until morning. Then add
2 cups sugar, 1 cup lard, 1 cup butter, 2 eggs, 2 nutmegs, 3 cups
raisins. Let it rise, then bake.
MRS. MARSH.
LOAF CAKE.—4 pounds flour, 2 pounds sugar, 1 pound butter,
8 eggs, 1 quart milk, 12 pint yeast, nutmeg, citron, and raisins.
MRS. GILBERT.
MRS. ORIZEN S. SEYMOUR'S ELECTION CAKE.--2 quarts flour, 174
pounds butter and lard (equal parts), 1 pound raisins (stoned), 1/2
pounds sugar, 3 nutmegs, 1 pint milk, 4 eggs, 1 teaspoon soda, 1 gill
yeast; citron or not, at pleasure. DIRECTIONS.--Make a sponge of
the flour, half the butter and sugar, which must have been well mixed,
the milk and the yeast. When light, add the other ingredients and let
it rise again, then put in the soda and put into the pans to rise; then
bake.
LOAF CAKE.—2 cups sugar, 3 cups milk, 1 cup yeast. Flour to
make a stiff batter. When light, add 2 cups more of sugar, 2 cups
shortening, 3 eggs, nutmeg, raisins, citron. MRS. CANDEE.
WHITE LOAF.—The whites of 8 eggs, 2 cups sugar, 7/2 cup butter,
34 cup sweet milk, 3 cups flour, 2 teaspoons baking powder. Cream
butter and sugar thoroughly, then add milk, then beaten whites of
eggs, then flour and baking powder sifted together, stirring hard.
After this has been in a hot oven about five minutes, open the door
and leave it two or three, then close ; repeat this 3 times, then bake
till done. Turn upside down to cool. This is so fine that most peo-
ple think it angel cake.
MRS. MITCHELL.
MINUTE LOAF CAKE.--3 cups flour, 1%2 cups sugar, 1/2 cup
butter, 1 cup milk, 1 cup raisins, 2 teaspoons cream tartar, 1
teaspoon soda, 1 egg, 1 teaspoon cinnamon, 1 nutmeg.
Miss S. A. LANDON.


73
DOUGH CAKE.—2 cups light dough, 1 cup sugar, 72 cup butter,
1 egg, 12 cup raisins, a little soda, 1/2 teaspoon each of cinnamon
and nutmeg.
Miss S. A. LANDON.
QUICK LOAF CAKE.—2 cups sugar, 1 large cup butter, 1 cup
milk, 2 eggs, 2 cups raisins, 2 teaspoons baking powder, 37/2 cups
flour. Last of all, 1 tablespoon vinegar.
MRS. W. N. REYNOLDS.
QUICK LOAF CAKE.—2 cups sugar and 1 cup butter beaten to a
cream, 3 eggs (the whites beaten separately), 3 cups of flour with 1
teaspoon baking powder, yolks of the eggs stirred well with the sugar
and butter ; now add 2 more cups of flour with 1 teaspoon baking
powder, 1 cup sweet milk, and the whites of the eggs, and then stir
again; add nutmeg, 1 pound raisins or currants dredged with flour,
4 tablespoons of water. This makes two loaves.
MRS. M. A. MORSE.
LILY CAKE.—2 cups sugar, 1/2 cup butter, 3 cups flour, 1 cup
milk, whites of 3 eggs, 1 teaspoon soda, 2 teaspoons cream tartar.
Flavor with lemon.
MRS. L. STONE.
CHOCOLATE MARBLE CAKE.—2 cnps sugar, 72 cup butter, 1 cup
milk, whites 3 eggs, 1 teaspoon cream tartar, 12 teaspoon soda, 1 cup
grated chocolate, 3 cups flour. Stir part of flour into cake, then
divide. Stir chocolate into one part only, the rest of the flour into
the other. Mix as for marble cake. MRS. TREADWAY.
METROPOLITAN CAKE.—2 cups sugar, 1 cup butter, 1 cup milk,
nearly 4 cups flour, whites of 8 eggs, 3 teaspoons baking powder,
flavor with lemon. Take a little more than three-fifths of this mix-
ture in three jelly tins, add to the remaining batter 1 tablespoon
ground allspice, 172 tablespoons cinnamon, teaspoon cloves, 14
pound each of sliced citron and chopped raisins; bake in 2 jelly-tins
and put together with frosting, alternating dark and light.
Mrs. DWIGHT MERRIMAN.
NEW MILFORD CAKE.—1/2 cup butter, 1 cup sugar, 1 egg,
1/2 cup molasses, 1/2 cup sour cream, 1 small spoon soda, raisins and
citron; spice to taste.
MRS. TREADWAY.
PEARL CAKE.—1 cup butter, 2 cups sugar, whites 5 eggs, 1 cup
milk, 2 cups flour, 1 cup cornstarch, 1 teaspoon cream tartar, 1/2 tea-
spoon soda.
MRS. BENTON.
PORK CAKE.—1 pound pork (chopped fine), 1 pound raisins,
1 cup sugar, 1 cup molasses, 1 tablespoon soda, 2 teaspoons


75
PROVINCE CAKE.—1 egg, 1/2 cup butter, 1 cup sugar, 1/2 cup
molasses, /2 cup sour milk, 3 cups flour, 1 cup raisins, 1 teaspoon
soda, all kinds of spice.
SCRIPTURE CAKE.
1 cup butter,
Judges 5th, verse 25.
37/2 cups flour, I Kings, 4th, verse 32.
3 cups sugar,
Jeremiah, 6th, verse 20.
2 cups raisins, I Samuel, 30th, verse 12.
2 cups figs,
I Samuel; 30th, verse 12.
1 cup water, Genesis, 24th, verse 17.
1 cup almonds, Genesis, 43rd, verse 11.
6 eggs,
Isaiah, 10th, verse 14.
1 tablespoon honey, Epodus, 16th, verse 21.
A pinch of salt,
Seriticus,
verse 13.
Spices to taste, I Kings, 10th, verse 10.
Follow Solomon's advice for making good boys and you will
have a good cake—Proverbs 13th, verse 14.
SILVER CAKE.—Whites of 3 eggs, 1 cup white sugar, 1/2 cup
butter, 1/2 cup sweet milk, 2 cups pastry flour, 2 teaspoons baking
powder, /2 teaspoon corn starch, extract lemon and little salt.
MRS. A. E. FULLER.
SPICE CAKE.—1 cup sugar, 1/2 cup butter, 1 egg beaten well
together, 1 cup sour milk, 1 teaspoon soda in the milk, 1 teaspoon
cloves, cinnamon, nutmeg, 1 cup raisins seeded and chopped fine,
flour to thicken.
HOUSEKEEPER.
SPICE CAKE (fine).-1 cup sugar, 1 cup milk, 1 egg, 72 cup
butter, 1 cup chopped raisins, 1 compressed yeast cake, 1 teaspoon
soda, 1/2 cups flour, nutmeg, cinnamon and cloves.
, MRS. GARRISON.
SPONGE CAKE.--Beat the whites and yolks of 5 eggs separately
and then beat well together; add 1 teacup sugar, 1 teacup sifted
flour, a little salt, and flavor to suit the taste.
MRS. T. J. MACDONALD.
SPONGE CAKE.—Beat the yolks of 4 eggs with 1 cup of granu-
ated sugar until light, add the whites (whipped) alternately with 1 cup
of flour, through which has been sifted 1 teaspoon of baking powder
Flavor as you wish. Bake slowly; do not stir tin while baking.
MRS. E. F. POTTER.


76
uu.
SPONGE CAKE.-6 eggs, their weight in sugar, half their weight
in flour. Beat whites to a stiff froth, beat yolks with sugar. Beat
well, then add whites, last of all stir flour in lightly. Do not beat
after adding flour. Flavor with fresh lemon, or anything you prefer.
Mrs. G. W. NEWCOMB.
HOT-WATER SPONGE CAKE.—4 eggs, 174 cups sugar (granu-
lated), 3 cups flour, 4 teaspoons hot water. Cream yolks and sugar
thoroughly, add beaten whites, then flour, and lastly the boiling
water. Flavor to taste.
MRS. A. B. WEBSTER.
CREAM SPONGE CAKE.—Beat 2 eggs, 1 cup white sugar, 1 tea-
cup cream, 17/2 cups flour, 1 teaspoon cream tartar and 11/2 teaspoon
soda.
MRS. HOE.
CREAM SPONGE CAKE.—1 cup sugar, 1 cup flour ; break 2 eggs
into a teacup, fill up with cream ; 1 teaspoon cream tartar, 1 tea-
spoon soda.
MRS. F. M. NEWCOMB.
SNOW CAKE.-72 teacup butter, 1 teacup sugar, 1% teacups
flour, 1/2 cup of sweet milk, whites of 4 eggs, 1 heaping teaspoon
Cleveland's Baking Powder sifted with the flour. Flavor to taste
with lemon or vanilla. Very good.
SNOWFLAKE CAKE.—3 eggs, 172 cups sugar, 1/2 cup butter,
1/2 cup milk, 1 teaspoon Cleveland's Baking Powder, 2 cups flour.
Bake in layers. FOR FILLING.—Whites of 2 eggs, 1 cup sugar,
beaten together ; lemon extract. Frost each layer and sprinkle with
cocoanut.
MRS. M. A. MORSE.
TUMBLER CAKE.—4 tumblers flour, 272 tumblers powdered sugar,
34 tumbler butter, 1 tumbler milk, 1 lemon, 3 eggs, heaped teaspoon
soda. This will do for two square loaves. When mixed, grate the
rind of the lemon and squeeze in the juice, this last to be done just
before it is set in the oven.
MRS. EMILY STARK.
VARIETY CAKE.—1 cup milk, 112 cups sugar, 12 cup butter,
2 eggs, 2 teaspoons Cleveland's Baking Powder ; take 1/3 of above
mixture, add 1/2 cup of chopped raisins, 1 teaspoon cinnamon, 1 tea-
spoon cloves; put layer of fruit in the center. FILLING.–Either jelly
or orange icing.
MRS. GARRISON.
WASHINGTON CAKE.—-3 cups sugar, 1 cup butter, beat to a
cream, 4 eggs, 4 cups flour, 3 teaspoons Cleveland's baking
powder, 2 cups raisins seeded, 1 cup sweet milk, mace or nutmeg.
Makes two large loaves.
MRS. OSTROM.


77 .
COLD WATER CAKE.—1 cup sugar, 1 cup molasses, Y2 cup of
butter, 2 cups raisins, 1 cup cold water, 5 cups flour, 1 teaspoon
soda, 2 teaspoons cinnamon and cloves.
MRS. FRANK ROCKERFELLER.
WHIPPED CREAM CAKE.—4 tablespoons milk, 1 cup sugar, 2 eggs,
2 tablespoons melted butter, beat all together. Then add 1 cup of
flour in which has been mixed a teaspoon of cream tartar and
1/2 teaspoon of soda. Bake in small square tins. When cake is cool
have ready 1/2 pint of sweet cream whipped to a stiff froth, sweeten and
flavor to suit taste. Spread this over the cake and serve while fresh.
MRS. DWIGHT MERRIMAN.
WHITE CAKE.—1 cup butter, 2 cups sugar, 1 cup milk, 3 cups
flour, whites of 5 eggs, and 2 teaspoons baking powder.
MRS. DWIGHT MERRIMAN.
WHITE CAKE WITHOUT EGGS.—1 cup sugar, 2 tablespoons butter,
scant, 1 cup milk, 2 cups flour, 2 teaspoons Cleveland's baking
powder, or a good half teaspoon soda and a heaping teaspoon cream
tartar. Flavor to taste.
MRS. TREADWAY.
WHITE CAKE.—1 cup sugar, 7/2 cup butter, 72 cup milk, 2 cups
flour, whites of 3 eggs, 1 teaspoon Cleveland's baking powder.
M. I. COE.
WHITE MOUNTAIN CAKE.—2 cups sugar, 72 cup butter, 1 cup
milk, whites four eggs, 2 teaspoons cream tartar, 1 teaspoon soda,
3 cups flour.
MRS. TREADWAY.
WHORTLEBERRY CAKE.—2 cups sugar, 72 cup butter, 1 cup milk,
3% flour, 1 pint berries, 2 teaspoons baking powder, 2 eggs. Good.
MRS. CHAS. G. WHEELER.
WHORTLEBERRY CAKE.—2 cups sugar, 12. cup butter, 1 cup
milk, 4 cups flour, 2 tablespoons baking powder, 1 pint berries,
3 eggs; for two loaves.
MRS. L. E. AMES.
WORCESTER CAKE.—1 cup sugar, 12 cup butter, 1 cup sour
milk, 1 egg, 1 teaspoon each of soda, cloves, and cinnamon; nutmeg
and a little salt, 2 cups flour, 1 cup chopped raisins, 12 cup currants.
MRS. A. E. FULLER.
COCOANUT COOKIES.—1 cup butter, 2 cups sugar, 2 eggs, 1 cup
grated cocoanut, 2 teaspoons baking powder ; flour enough to roll.
Roll very thin. Bake quick, but do not brown.
MRS. CHAS. G. WHEELER.


COOKIES.—1 cup butter, 2 cups sugar, 1 cup sour cream, 2 eggs,
1 teaspoon soda; mix soft.
MRS. EDWIN PECK.
COOKIES.—1 cup butter or part lard, 1 cup granulated sugar,
12 cup sour cream, 1 egg, 1 teaspoon soda dissolved in 1 tablespoon
of milk; nutmeg or vanilla ; wet soft. MRS. A. E. FULLER.
CREAM COOKIES.—1 cup granulated sugar, 1 cup cream (not
very thick), 1 teaspoon soda, 1 pinch salt, 1 dust of nutmeg. Bake
in a quick oven ; sugar the tops before baking.
MRS. E. POTTER.
AUNT MAGGIE'S COOKIES.—3 cups sugar, 2 scant cups butter,
4 eggs, 23 of a cup of water, a little nutmeg, about 2 quarts of flour
with 4 teaspoons baking powder. Make stiff enough to roll out with
the hand-stiff enough to cut. Bake in quick oven.
MRS. G. W. NEWCOMB.
SOFT COOKIES.—1 cup butter, 1/2 cups sugar, 2 eggs (whites
and yolks beaten separately), 3 tablespoons sour cream, 1 small tea-
spoon soda, and as little flour as will make them stiff enough to roll.
Sprinkle with sugar and grated nutmeg; before cutting pass over
roller. Cut, and bake a light brown in a quick oven.
MRS. L. D. LEONARD.
SUGAR COOKIES.—2 cups sugar, 1 cup butter, 2 eggs, 12 cup
milk, 2 teaspoons,baking powder, flour.
J. B.
SUGAR COOKIES.—2 cups sugar, 1 cup butter, 4 cups flour, 1 cup
milk, 4 eggs, 2 teaspoons cream tartar, 1 teaspoon soda. Flavor
with vanilla or lemon to taste." MRS. L. W. PROVOST.
JUMBLES.—1/2 cups sugar, 1/2 cup butter, 3 eggs, 1 teaspoon
soda, 2 teaspoons cream tartar, 1 tablespoon milk, a little salt, and
nutmeg.
MRS. C. W. BARBER.
CRULLERS.—1 cup sugar, 1 tablespoon butter, 2 eggs, 1 cup rich
sweet milk, 3 cups flour mixed with 2 teaspoons Cleveland's Baking
Powder.
MRS. MITCHELL.
CRULLERS. --1 egg, butter size of a walnut, 1/2 cup sugar, 12 cup
milk, 11/2 cups flour, 1 teaspoon baking powder.
MRS. STORRS O. SEYMOUR.
CRULLERS.—3 cups of sugar, 1 cup of butter, 3 eggs, 1 pint of
milk, 3 teaspoons Cleveland's baking powder. Flour enougli to roll
C. F., Mt. Kisco.
out.


679
FRIED CAKE.—1 cup sugar, 72 cup butter, 1 cup milk, 1 egg,
nutmeg, 192 teaspoon baking powder.
MRS. L. W. PROVOST.
RAISED DOUGHNUTS. -Scald in 272 cups of milk 1 stick of
cinnamon ; 2 cups sugar, 1 cup butter, 2 eggs, 1 cup yeast, flour
enough to knead stiff; mix in forenoon and let raise until next
morning, cut into shape and set in a warm place for two hours,
turning occasionally. Fry in hot lard.
. MRS. T. J. MACDONALD.
DOUGHNUTS.—4 cups warm water, 1 yeast cake, 2 cups sugar
and small tablespoon salt; make a thick batter at noon and let rise
until night, then add 1 cup melted lard, 2 eggs, 12 nutmeg, knead as
for bread and let it rise over night. MRS. W. BEACH MORSE.
DOUGHNUTS.—2 cups milk, 2 cups sugar, 1 cup shortening, part
lard, part butter, 3 eggs, 12 teaspoon soda, 1/2 cups potato yeast,
almost one nutmeg.
MRS. F. N. NEWCOMB.
DOUGHNUTS.—Stir a sponge at noon of 4 cups of warm water,
1 of sugar, 1 of lard and 1 of yeast, then at night add 2 eggs, 2 cups
sugar, salt and mace or nutmeg ; knead into a loaf, let rise till morn-
ing, then cut out, let rise again ; fry them in hot lard.
MRS. OSTROM.
RAISED DOUGHNUTS.—2 cups milk, 2 cups sugar, 3/3 cup butter,
1 cup yeast, 2 eggs and 1 nutmeg. Mix at night and let rise, and in
the morning roll them out, and let rise again, then fry. These are
excellent.
MRS. A. A HYDE.
GINGER COOKIES.—1 teaspoon soda, 3 tablespoons boiling water,
4 tablespoons melted lard, nearly a cup of molasses, a pinch of salt.
MRS. TREADWAY.
GINGER BREAD.--1/2 cup butter, 2/3 cup molasses filled full with
brown sugar, 1 egg, 72 cup sour milk, 2 cups flour, 1 teaspoon ginger,
1 teaspoon soda.
MRS. MITCHELL.
SUGAR GINGER BREAD.--174 pounds flour, 34 pound sugar,
3 eggs, 3/4 pound butter, heaping teaspoon ginger (or lemon). Cut
the dough in two pieces and put half in each tin; spread with the
hand, then smooth over with a knife. Bake a light brown or about
ten minutes. Sprinkle granulated sugar over the top and cut into
squares with a knife on taking out of the oven. This quantity
makes just two cookie-tins of the right thickness.
MRS. HOE.


80
GINGER BREAD.--2 cups milk, 1 cup shortening, 2 cups molasses,
2 eggs, 1 tablespoon each of ginger, soda, and cinnamon. Makes two
loaves.
MRS. TREADWAY.
SOFT GINGER CAKE.—-1 cup molasses, 2/3 cup cold water, butter
or lard size of an egg, 1 egg, 1/2 cups flour, heaping teaspoon soda.
ALMEDA TAYLOR.
SOFT GINGER CAKE.—1 cup hot water, 2 cups molasses, 3 cups
flour, butter size of an egg, 1 teaspoon soda, 1 teaspoon ginger, a
pinch of salt.
JENNIE V. A. GOSLEE.
SPONGE GINGERBREAD.--1 cup molasses, 2/3 cup cold water, 1 egg,
butter and lard the size of an egg, 1 heaping teaspoon soda, 11/2 cups
flour, ginger to taste.
MRS. L. W. PROVOST.
DROP GINGER CAKES.—1 cup sugar, 1 cup molasses, 1 cup
butter, 2 teaspoons soda dissolved in half cup of boiling water ; fiill
up the cup with sweet milk; 1 tablespoon ginger, 2 eggs, 5 cups
of flour. Stir well and drop into pans with a spoon.
MRS. KEELER.
MOLASSES JUMBLES.--34 cup brown sugar, 1/2 cup molasses,
1/2 cup shortening, 72 cup cold water, 1/2 tablespoon ginger, 1 small
tablespoon soda.
MRS. TREADWAY.
GINGER SNAPS.--1 egg, 1 cup molasses, 1 cup sugar, 1 cup
shortening, 12 cup boiling water, 1 level teaspoon soda dissolved in
zhe water, 1 tablespoon ginger ; mix rather soft, roll thin, bake quick.
MRS. L. D. LEONARD.
GINGER SNAPS.--2 cups molasses, 1 cup lard, 1 egg, 4 teaspoons
soda, 2 teaspoons ginger and a little salt.
MRS. DWIGHT MERRIMAN.
FINE GINGER SNAPS. -- 1 cup molasses, 1 cup sugar, 1 cup lard,
1 egg or not as you like, 1/3 cup hot water, 2 tablespoons vinegar,
1 tablespoon ginger, 1 teaspoon soda, little salt dissolved in the water.
MRS. TREADWAY.
GINGER SNAPS.—The secret of crisp ginger snaps is to mix the
sugar with the flour, 1/2 cups molasses, 1 teaspoon each of salt and
ginger, 72 cup of granulated sugar, 72 cup boiling water, 2 teaspoons
soda, 1 cup melted lard, flour to roll. Bake in quick oven.
MRS. JOSEPH MERRIMAN.


85
this over buttered toast, and grate the hard boiled yolks over it.
Serve hot. Allow 2 eggs for 3 pieces of toast.
MRS. BOSWELL.
CHEESE STRAWS.--1 cup grated cheese, 2 tablespoons melted
butter, 2 tablespoons cold water. Beat butter and cheese to cream,
add water, with flour enough to roll out, having put 1 teaspoon
baking powder in it. Cut in strips and bake a delicate brown.
PEANUT COOKIES.-Cream 1 tablespoon butter and add 2 table-
spoons sugar and 1 beaten egg. Then mix 1 teaspoon baking pow-
der, /2 cup flour, pastry, and pinch of salt. Add to the first mixture
with 2 tablespoons milk. Then add 1 pint of peanuts, shelled and
rolled fine, reserving a few whole ones to put on top. Drop by tea-
spoonful, one inch apart, on buttered tins and bake ten or fifteen
minutes.
ITALIAN CHEESE.—Boil a knuckle of veal or a good-sized chicken
in 2 quarts of water until thoroughly done, but not too long--just so
that the bones will come out easily. Strain the liquor, off and when
cold skim off the grease. Put the meat back into the liquor, add salt
and pepper and boil all together gently until sufficiently cooked to
form a jelly. Have a dish lined with slices of hard-boiled eggs. Pour
the chicken or veal in hot, and when cold turn out of the mould.
Mrs. JOHN LINDLEY.
OLD-FASHIONED APPLE SAUCE.—Pare and chop a dozen medium
size apples, put them in a deep pudding dish, sprinkle over them a
heaping coffee-cup of sugar and 1 of water. Place them in the oven
and bake slowly two hours or more until they are a deep red brown.
Huite as nice as preserves.
MRS. OSTROM.
CRANBERRY SAUCE.—Boil together 72 pint water and 12 pint
granulated sugar ten minutes. Put into this 1 quart washed and
picked cranberries and cook fifteen minutes, closely covered. At the
end of that time take from the stove and after mashing with a spoon
any unbroken berries, pour in a glass or mould.
MRS. MITCHELL.
ORANGE MALMALADE.-Peel the oranges very thin, just the col-
ored part, and boil this peeling in a kettle of water until quite tender.
Cut it in little strips about one-sixteenth of an inch wide. Cut the
peeled oranges in half and with a stout spoon scrape out all of the
juice and pulp. Boil the skins from which the juice and pulp have
been taken in a kettle of water until soft enough to rub through a


88
CREAMED SARDINES.—1 can sardines, free from bone and
broken in little pieces; milk, 1 tablespoon butter, salt. Melt the but-
ter in the chafing dish, but do not brown ; add flour, rub smooth,
then slowly add the milk. When it is hot, add salt and last sardines.
Serve on toast or wafers.
SALTED ALMONDS. -42 pound almonds, 1 tablespoon butter or
olive oil, and salt. Shell, blanch and dry the almonds. Heat the
butter or oil in the chafing dish, then add almonds. Cook to a deli-
cate brown. Shake the dish constantly and stir often to keep from
burning. Drain the almonds and dry on soft paper, then sprinkle
with fine salt.
FUDGE.—2 cups sugar, 1 cup milk, 7 after-dinner spoons Huy-
ler's cocoa ; when done, a walnut of butter. Stir constantly, boil
until it strings. Take from fire and stir a little ; pour into buttered
tins, cut in squares.
M. F. B.








NOV 1 0 1982
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