THE NEW YORK
PUBLIC.. LIBRARY
n.

TILDhiN FOUNDATIONS
R 1935 L

IHXS unique book of receipts is compiled from contributions from the patrons
of the Royal Baiting Powder, to whom it is most respectfully dedicated.
The receipts have been described by their contributors as their "Favorite
Receipt" for making the article named, and are published as received with the
name and address of their contributors, who alone are entitled to credit and
are responsible for their accuracy and value.
It is proper that we should say in reference to those receipts calling for the
use of cream of tartar and soda, or soda and sour milk, that in all cases incom-
parably better results will be obtained by the use of the Royal Baking Powder
instead of these ingredients. Cake, biscuit, rolls, muffins, griddle cakes, etc.,
will be made of finer flavor, more light, palatable and wholesome when raised by
Royal Baking Powder than by any otlier agency.
This collection of receipts will be found remarkable in many ways, and ex-
ceedingly valuable for the large amount and wide scope of the information it
contains.
ROYAL BAKING POWDER CO.
100 WILLIAM STREET. NEW YORK.


THE OFFICIAL! TESTS
SHOW ROYAL BAKING POWDER SUPERIOR TO ALL OTHERS.
The United States Official Investigation of Baking Powders, recently made, under au-
thority of Congress, by the Department of Agriculture, Washington, D. C, shows the Royal
Baking Powder superior to all others in strength, leavening power and general usefulness; a
-cream of tartar baking powder of the very highest quality.
The latest report of the Canadian Government gives to the Royal Baking Powder the
highest amount of leavening gas found in all the powders tested and says: "The Royal is a
most excellent powder, of high strength and very uniform quality."
The Ohio State Official tests show the Royal Baking Powder superior to all others ir
purity. No other baking powder was found to contain less than 10 per cent, of impurity.
The New Jersey State Official tests show the Royal Baking Powder superior to all others
in practical use. The only baking powder giving off its leavening gas evenly during the
whole process of baking.
The Wisconsin and Minnesota State Official tests prove the Royal to be a pure cream of
tartar baking powder, greatly the :uperior of others in leavening strength.
"The Royal Baiting Powder is composed of pure and
-wholesome ingredients, and does not contain either
alum or phosphates, or other injurious substance.
"E. G. Luve, Ph.D.''
Late U. S. Gov't Chemist.
"It is a scientific fact that the Royal Baking Powder
is absolutely pure; undoubtedly the purest and most
-reliable baking powder offered to the public.
"Henry A. Mott, Ph.D."
Late Chemist for U. S. Government.
11 The Royal Baking Powder is free from every dele-
terious substance. It is purest in quality and highest in
-strength of any baking powder of which I have knowl-
edge. Wm. McMurtrie, E.M., Ph D."
Late Chemist-in-Chief U. S. Dep't of Agriculture,
Washington, D. C.
"The strength of Royal Baking Powder is shown to
be 23 per cent, greater than any other. I find it far su-
perior to the others. It contains none but wholesome
ingredients. "F. X. VAlAde, M.D.1'
Public Analyst, Dominion of Canada.
"The Royal Baking Powder contains no impurities,
adulterants or unwholesome constituents whatever. It
is superior to any other powder which I have examined.
"Willis G. Tucker, M.D., Ph.D."
State Analyst, New York.
"The Royal Baking Powder is fully up to the guaran-
tee of its manufacturers as to purky of material and
excellence in quality; no trace of lime, alum or other
deleterious ingredient in it "N. T. Lupton."
State Chemist, Alabama.
u For purity the Royal Baking Powder equals any
fr^yp the market, and it has greater leavening power than
any other. W. B. Rising."
£^ State Analyst, California.
"The Royal Bakmg Powder is composed of pure and
•**whi,lesome materials, properly combined for the purpose
^^br which it is to be used.
"Bennett F. DAvenport."
Massachusetts State Analyst.
"The Royal Baking Powder is perfectly free from
^ ^uiy substance in any way deleterious or injurious to the
--health of the consumer.
"H. A. Huston, A.M., A.C."
State Chemist, Indiana.
"I find one pound of the Royal to contain z00 cubic
inches more available carbonic acid gas than the best o'
the others. Henry G. HAnks."
Chemist and Assayer, State of California
"From actual analysis made by me, I pronounce the
Royal Baking Powder to be the strongest and purest bak"
ing powder before the public.
"W.T. Wenzell."
Prof, of Chemistry, University of California.
'In our judgment it is impossible to make a purer or
stronger baking powder than the Royal.
"Jos. R. DAvidson, M.D., ChAs. McQuesten, M.D.,
Henry M.Fiske, M.D., T. I. LeTourneux, M.D."
San Francisco Board of Health.
"The Royal Baking Powder is a safe and pure prepar.
ation wholly free from lime, alum, and all other impuri-
ties. H. C. Herold, M.D."
President Board of Health, Newark, N. J.
"I find the Royal Baking Powder free from Kmc in
any form. E H. BArtley, M.D."
Chemist Dept. of Health, Brooklyn N. Y.
"The Royal is at present the only baking powder
made from chemically pure cream of tartar, and is superior
to all powders of this class with regard to keeping quali-
ties, leavening power, economy in use and health fulness.
"Otto Grothe, Ph.D."
Chemist, Dept. of Health, Brooklyn, N. Y.
"I find the Royal Baking Powder entirely free from
alum, terra alba, or other injurious substances.
"Henry Morton."
President of Stevens' Institute of Technology, N. J.
"I have found the constituents of the Royal Baking
Powder to be of a high degree of purity, free from adul-
teration or admixture of deleterious substances.
"J. W. MAllet, Ph.D., F.R.S."
Prof, of Chemistry, University of Virginia.
"I find the Royal Baking Powder superior to all the
others in every respect. It is not only the purest, but
also the strongest powder with which I am acquainted.
"WAlter S. HAines, M.D."
Prof, of Chemistry, Rush Medical College, Chicago, Ill.
"The Royal Baking Powder is a perfectly pure article.
It is altogether wholesome and free from adulteration and
injurious substances. F. A. Genth."
Prof, of Chemistry, University of Pennsylvania.


INDEX.
PAGe.
Breakfast Dish 16
Breakfast Gems 49
3ride Cake 93
Brown Bread 47,117
-Brown Pudding 33
Brunswick Stew 13
Buckwheat Cake 93
Buns, Cinnamon 50
Buns, Raised 5l
Buns, Royal 51
Buns, Spanish 93
Butter, Grape 42
Butter, Lemon 42, 43, 89
Buttermilk, Mulled 117
Buttermilk Pie 26
Butternut Cake 117
.Cake, Albany 92
.Cake, Angels' 54
Cake, Apple 92
.Cake, Ambrosia Bread 92
Cake, Anise Bread 92
Cake, Beach 92
Cake, Beautiful 92
Cake, Beefsteak 86
Cake, Bisque 87
-Cake, Black 92, 93
Cake, Blackberry 87
Cake, Brandy 93
Cake, Bride 93
Cake, Buckwheat 93
Cake, Butternut 117
Cake, Cape Cod 93
Cake, Caramel 87
Cake, Centennial 93
Cake, Cheap 93
Cake, Cheese 93
Cake, Chocolate 58, 59, 117
Cake, Charlotte Polonaise 91
Cake, Ckinamon 94, 117
Cake, Circle 94
Cake, Clara's 94
Cake, Cleveland 94
Cake, Clove 94
Cake, Cocoanut 65, 66, 67, 117
Cake, Coffee 94
Cake, Cold-water 94
Cake, Combination 87
Cake, Composition 94
Cake, Cornucopia 94
Cake, Corn Starch 64
Cake, Cottage 94
Cake, Cream 59, 60, 61, 120
Cake, Cream-Rose 91
Cake, Cup 64, 65
Cake, Custard 87
Cake, Delicate 94, 95
Cake, Delicious f .87, 95
Cake, Dolly Varden 87, 88
Cake, Dorwart 95
Cake, Douglass 95
.Cake, Dover 95
Cake, Egg, One 95
Cake, Without Eggs 57, 95
Cake, Election 95
Cake, Elegant 95
Cake, Elsie's 95
Cake, Every Day 88
Cake, Excelsior 95
Cake, Fancy 96
Cake, Farmer's %
Cake, Feather 116
Cake, Fig 67, 68, 118
Cake, Forty-minute 118
Cake, French 96
Cake, Frosting for 102
Cake, Frosting, Crystal 102
Cake, Fruit 68, 69, 70, 71, 118
Cake, Gentleman's 88
Cake, Gold 96
Cake, Greeley 88
Cake, Guess 97
Cake, Harrison 97
Cake, Hasty 97
Cake, Hickory-nut 76, 119
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
Cake,
PAGE.
Hot-water 97
Ice Cream 62, 63, 64, 118
Icing, Ice Cream 102
Icing for 102
Icing, White 102
Ida 97
Indian-Pone 118
Jelly 73, 74, 75, 118
jelly Roll 74, 75, 118
Jenny Lind 97
Johnny 48, 118
Kelly Island 88
Lady 97, 119
Layer 88, 89, 90
Lebanon 119
Leopard 119
Lemon 97
Light 97
Lily 98
Lincoln 98, 119
Loaf 98, 119
Log Cabin 98
Love 98
Madeira 98
Maplewood 98
Marble 75, 76
Marmalade 98
Martha 90
Martha Washington 90
Measure 98
Melrose 98
Minnehaha 90, 119
Moist 98
Molasses 98
Moonshine 90
Mountain 99
Mountain Ash 90
Neapolitan 90, 119
Newport 99
Nicest 99
Nova Scotia 99
Nut 76
Ocean 99
Old Colony 99
Palmetta 99
Pearl 99
Pine Apple 91
Plain 99
Poor Man's 99, 119
Pound 99, 119
Poverty 119
Prince of Wales 91
Puff 99
Queen 99
Raised 99
Raised, no Eggs 95
Raisin 100
Republican 100
Ribbon 91
Rose 100,
Royal 100,
Runaway 100
Sandwich 91
School 119
Seed 67
Shell-bark 76
Silver 82, 96, 119
Snow 82, 83
Snowball 83
Snow Flake. 92
South Carolina 100
Spice 82, 92
Sponge, 79, 80, 81, 82,119, 120
Stir.. 100
Sunshine 100
Taylor 57
Tea 100I
Tea, White 101
Telegraph 101 i
Three-ply 92
Tilden 1011
Tip-top 101, 120
Twenty Minute 101
Union 101
Universal 101 i
PAGe. ,
Cake, Vanity 101
Cake, Vanilla 101
Cake, Variety 92
Cake, Victoria 101
Cake, Walnut 76, 120
Cake, Washington 92,120
Cake, Watermelon 83, 84, 120
Cake, Wedding 101, 120
Cake, Welcome 102
Cake, White .84, 86, 86, 102
Cake, White Mountain 86
Cake, Worcester 102
Cake, Yellow 102
Cakes, Batter 52
Cakes, Bread, Fried 62
Cakes, California S3
Cakes, Corn 48, 52
Cakes, Fat 104
Cakes, Fried 104
Cakes, Flannel 52
Cakes, Ginger 72
Cakes, Hernut 97
Cakes, Johnny 52
Cakes, Rock loO
Cakes, Salem 57
Cakes, Scotch 67
Cakes, Suear 57
Cabbage, Oyster 6
Cabbage, Pickled 107
Cabbage Salad 16
Cabbage Soup 1
Caledonian Cream 18
Calf's Head Soup . 1
California Cakes 93
Candy 41, 42
Candy, Cream 120
Candy, French 41
Candy, Honey 42
Candy, Ice Cream 42
Candy, Molasses 42
Canned Corn 116, 117
Canned Cucumber 108
Canned Grapes 112
Canned Raspberries 112
Canned Tomatoes 117
Cape Cod Cake 93
Cape Cod Stew 12
Caramel Cake 87
Caramels 41
Caramels, Cocoanut 41
Carrot Jam 1l2
Catsup, Cucumber 105
Catsup, Currant 105
Catsup, Grape 105
Catsup, Plum 105
Catsup, Tomato 105, 106, 120
Cauliflower, Pickled 107
Celery, Stewed 6
Celery and Apple Salad 16
Celery Soup 1
Centennial Cake 93
Centennial Cookies 66
Centennial Pie 26
Centennial Rolls 51
Charlotte, Apple 42
Charlotte Russe 43
Charlottes, Italian 43
Cheese, Eggs and 15
Cheese Fondu 43
Cheese with Macaroni 9
Cheese Omelet 15
Cheese Straws 61
Cheese-cake 93
Cheese-cake, Lemon 43
Cheese-cake Pie 26
Cherry Jam 112
Chess Pie 26, 121
Chestnut Stuffing 15
Chicago Pudding 33
Chicken, Boned 13
Chicken Croquets 13
Chicken, Fricasseed 13
Chicken, Fried 14
Chicken, Jellied 14
Chicken Pie 14


vi
INDEX.

PAGe.
Chicken and Rice 14
Chicken Salad 16, 123
Chicken, Smothered 14
Chili Sauce 106
Chocolate Balls 41
Chocolate Cake 58, 59, 117
Chocolate Cake, Cream 59
Chocolate Cake, Layer 59
Chocolate Cake, Marble 59
Chocolate Cake, Roll 59
Chocolate Cake, Sponge 81
Chocolate Cake, Towanda 59
Chocolate Cake, Vanilla 59
Chocolate Cream 18
Chocolate Cr«am 41, 120
Chocolate Drops 41
Chocolate Jelly 44
Chocolate Pie 26
Chocolate Pudding 33, 34
Chocolate Pickles 107
Chow Chow 107, 108
Chowder, Clam 3
Chowder, Fish 3
Chowder, Tomato - - 106
Christmas Cake 101
Christmas Pudding 34
Chutney 108
Cider Pie 26
Cinnamon Buns 50
Cinnamon Cake 94,117
Cinnamon Cookies 56
Cinnamon Rolls 51
Circle Cake 94
Citron Preserves 114
Clam Cakes 4
Clam Chowder 3
Clam Soup 1
Clams, Deviled 3
Cleveland Cake 94
Clove Cake 94
Cocoanut Balls 41
Cocoanut Cake 65, 66, 67,1l7
Cocoanut Cakes 41
Cocoanut Candy 41
Cocoanut Caramels 41
Cocoanut (.'ream-cake 61
Cocoanut Cookies 56, 1l7
Cocoanut Custard 20
Cocoanut Jumbles 97
Cocoanut Pie 26,27
Cocoanut Pudding 34
Cocoanut Sponge-cake 81
Cod Fish 4
Cod Fish, Creamed 4
Cod Fish, Salt 4, 120
Cod Fish, Scalloped 4
Coffee 115
Coffee Bread 52
Coffee Cake 94
Coffee Pudding 34
Cold Slaw 8
Cold-water Cake 94
Combination Cake 87
Combination Stew 12
Comfits 103
Common-Sense Fruit Cake 70
Composition Cake 94
Cookies 55, 66
Cookies, Almond 66
Cookies, Boston 66
Cookies, Centennial 56
Cookies, Cinnamon 56
Cookies, Cocoanut 56, 117
Cookies without Eggs 57
Cookies, Fruit 66
Cookies, Ginger 56,118
Cookies, Lemon 66
Cookies, Molasses 56, 118
Cookies, Oatmeal 56
Cookies, Poor Man's 56
Cookies, Scotch 66
Cookies, Seed 56
Cookies, Sugar 56, 57
Cookies, Temperance 57
Cookies, White 57
PAGE.
Cordial, Blackberry 115
Cordial, Ginger 115
Corn Bread " 47, 48, 117
Cor n Bread, Virginia 48
Corn Cakes 48, 52
Corn, Canned 116, 117
Corn Fritters 52
Corn Fritters, Green 6
Corn, Green 6
Corn, Green, Canned 6
Corn, Green Scallops 6
Corn Oysters 6
Corn Pudding 34
Corn, Stewed 6
Corned Beef 9, 10, 116
Corned Beef Hash 10
Corn-meal Gems 49
Cor n meal Muffins 49
Corn-meal Pudding 34
Corn-Starch Cake 64
Corn-Starch Pudding 122
Cornucopia Cake 94
Cottage Cake 04
Cottage Pudding 34
Crabs, Deviled 4
Cracker Pie 27
Crackers, 55, 56
Crackers, Sand 57
Crackers, Sugar 57
Crackers, Sweet 57
Cracknels, Cream
Cranberry Dumplings 43
Cranberry Jelly 44
Cranberry Marmalade 113
Cranberry Pie 27, 121
Cream, Caledonia 18
Cream, Chocolate 18
Cream, Currant 18
Cream, Italian 18
Cream, Lemon 18
Cream, Rock 18
Cream, Russian 18
Cream, Sago 18
Cream, Spanish 18
Cream, Velvet 19
Cream Beer l15
Cream Biscuits 117
Cream Cake 69, 61, 69, 1 0
Cream Cake, Boston 61
Cream Cake, Chocolate 59
Cream Cake, Cocoanut 61
Cream Cake, Fairy 61
Cream Cake, French 61
Cream Cake, Golden 61
Cream Cake, Hickory-nut 77
Cre:.m Cake, Jelly 73
Cream Cake, Lemon 61
Cream Cake, Rose 9l
Cream Cake, Sponge 8l
Cream Cake, Strawberry 61
Cream Cake, Vienna 61
Cream Cake, Walnut 61
Cream Candy 120
Cream Gingerbread 72
Cream Pancakes 62
Cream Pie 21, 22
Cream Pudding, Whipped 40
Cream Puffs 62
Cream Puffs, Phila 62
Cream Slaw 123
Cream Soda 115
Cre .m Walnuts 42
Creams. Chocolate 41, 120
Croquets, Chicken 13
Croquets of Fowl 13
Croquets, Meat Hi 13
Croquets, Potato 7
Croquets, Veal 13
Crullers 102, 103
Crullers, Ginger 103
Crullers, Nun's 103
Crumb Pie 27
Crumb Pudding 34
Crust, Pie 29
Cucumber, Canned 108 j
PAGe.
Cucumber Catsup 105
Cucumber Pickles 108
Cucumber Salad 16
Cucumbers, Fried 6-
Cup Cake 64, 65
Cup Pudding 34
:
Curd, Lemon 46
Curds and Whey 44
Cure Meat, to 116
Currant Catsup 105
Currant Cream 1&
Currant jelly 113.
Currant Pie 27
Currants, Spiced 110-
Curried Veal 123
Curry, Indian 12
Custard, Almond 20'
Custard, Apple 20
Custard, Boiled 20
Custard, Cocoanut 20
Custard, Egg 120
Custard, Potato 20'
Custard, Snow 20
Custard Cake 87
Custard Pie 20, 21, 121
Custard Pie, Lemon 20'
Dandy Pudding 34
1 Dandy Jack 44
Danish Pudding 34
; Delmonico Pudding 34
Deviled Clams 9-
Deviled Crabs 4
Devonshire Junket 44
I Devonshire Squab Pie 122:
! Dolly Varden Cake 87, 88
Dorwart Cake 95
I Douglass Cake 95-
I Dover Cake 95
Doughnuts l03,104,120-
Dressing, Salad 17
Drink, Lemon -115
Drink, Summer 116
Drop Dumplings 43, 44
Drops, Ginger 72
'Duck, Mock 14
Ducks. Stewed 120>
Dumplings, Apple 43, 120
Dumplmgs, Meat 11
Dumplings for Soup 3-
Easter Bread 52'
Egg Cake 95
Egg Custard l20-
Egg Nog 115
Egg Salad... 17
Eggs, a Breakfast Dish 16-
Eggs and Cheese 15
Eggs, Omelet 15. 16
Eggs, Pickled 108
Eggs, to Preserve 116-
Eggs, Puff 15
Eggs, Smuggled 121'
Eggs, Stuffed 15
Eggless Cake 95
Eggless Fruit Cake 70
Egg-balls for Soup 3-
Egg-bread, Queen's 44
Egg-plant, Fried 6-
Election Cake. 95
Elderberries, Spiced 110-
Elderberry Jelly 113
Elizabeth Puddmg 35
English Cake, Walnut 77
English Pudding 85
Eve's Pudding 36:
Excelsior Cake 95
Excelsior Pudding 35
Every Day Cake 88
Every Day Fruit Cake 70'
Fairy Cream Cake 61
Fairy Gingerbread 72
Fancy Cake 96-
Farmer's Cake 96-


INDEX.
vii
PAGe.
Farmer's Fruit Cake 70
Farmer's Pudding 12-2
Fat Cakes 104
Feather Cake 96
Fig Cake :..-67, 68, 118
Fig Pie 27
Fig Pudding 35
Figs, Pickled 110
Fish Chowder 3
Fish, Cod 4, 120
Fish, Haddock Stewed 4
Fish, Salmon Croquet 5
Fish, Sardines 5
Fish, Scalloped 4
Fish, Pickerel 5
Fish, Pickled 5
Fish, Trout 5
Fish Balls 4
Fish Balls, Mackerel 4
Flapjacks, Lemon 52
Flannel Cakes 52
Float 44
Float, Apple 44
Float, Orange 44
Floating Island 44
Florentme Pudding 35
Flour Soup 1
Force-meat Balls 15
Forty-minute Cake 118
Fowl, Croquets of 13
Fowl, Fricassee of 14
Freco of Pork 11
French Cake 96
French Cake, Cream 61
French Cake, Cup 65
French Cake, Loaf 08
French Candy 41
French Pickles 108, 109
French Slaw 8
Fricassee of Fowl 14
Fricasseed Chicken 13
Fricasseed Oysters 5
Fried Apples 5, 6, 117
Fried Bananas 6
Fried Cakes 104
Fried Chicken 14
Fried Cucumbers 6
Fried Egg-plant 6
Fried Oysters 5
Fried Salt Pork 11
Fried Potatoes 7
Fried Pumpkin 7
Fried Rabbit 14
Fried Tomatoes 8
Fritters, Bread 51, 52
Fritters, Green Corn 6, 52
Fritters, Potato 52
Fritters, Rye 51
Fritters, Veal 13
Frosting for Cake 102
Frozen Matrimony 19
Frozen Peaches 19
FruitCake 68, 69,70, 118
Fruit Jelly Cake 73
Fruit Cookies 56
Fruit Jelly 44
Fruit Pudding 35
Fruit Salad 17, 123
Gem Cakes 49
Gems, Breakfast 49
Gems, Corn-meal 49
Gems, Graham 49
Gems, Oatmeal 49
Gems, Wheat 49
Gentleman's Cake 88
German Cake 27
Ginger Cake, soft 72
Ginger Cakes 72
Ginger Cookies 56
Ginger Cordial 115
Ginger Drops 72
Ginger Muffins 49
Ginger Snaps 72
Gingerbread 71
PAGe.
Gingerbread, Cream 72
Gingerbread, Fairy 72
Gingerbread, Hard 72
Gingerbread, Molasses 72
Gingerbread, Puritan 72
Gingerbread, Soft 72, 96
Gold Cake 06
Golden Cake 96
Golden Cream Cake 61
Gooseberry Jelly 113
Graham Bread 52
Graham Gems 49
Graham Pudding 35, 122
Graham Rolls 51
Grape Butter 42
Grape Catsup 105
Grape Jam 112
Grape Jelly 113
Grape Pie 27
Grape Wine 115
Grapes, Canned 112
Graten 4
Greeley Cake 88
Griddle Cakes, Oatmeal 52
Green Beans, String 6
Green Com 6
Gumbo Soup 1
Haddock, Stewed 4
Ham, Boiled 10
Ham, Relish 10
Ham Stuffed 11
Hams, to Cure 116
Handy Fruit Cake 70
Haricot, Australian 12
Harrison Cake 07
Hash l0
Hash, Corned Beef 10
Hash, Tomato 8
Hastv Cake 97
Head Cheese, Pig's 11
Hen's Nest Pudding 35
Hermits 97
Hermit Cake 97
Hickory-nut Cake 76, 119
Hickory-nut Pie. 27
Hickory-nut Pudding 36
Honey, Artificial 112
Honey Candy 42
Honeycomb Pudding 36
i Hop Yeast
Hot Slaw 8, 123
, Hot-water Cakes 97
Huckleberry Pickles, Sweet Ill
Huckleberry Pudding 36
j Hurry Cake 97
Ice Cream 19
Ice Cream, Apple 19
lce Cream Candy 42
Ice Cream Cake 62, 63, 64, 118
Ice Cream, Home-made 19
Ice Cream Icing 102
Ice Cream, Minute 19
Ice Cream, Vanilla 19
Ice Cream, Minus Cream 19
Icing for Cake 102
Iced Oranges 45
Imitation Oysters 6
Imperial Fruit Cake 70
Indian Curry 12
, Indian Muffins 49
Indian Pone 44
Indian Pudding 36, 122
Indian Pone Cake 118
Irish Stew 12
Irish Toast 44
Italian Charlottes 43
Italian Cream 18
Jackson Jumbles 97
Jam, Carrot 112
Jam, Cherry 112
Jam, Grape 112
Jam, Quince 112
PAGE.
Jam, Rhubarb 112
Java, Layer-Cake 88
Jellied Chicken 14
Jelly, Apple 112, 113
Jelly, Chocolate ... 44:
Jelly, Cranberry 44
Jelly, Currant 1l3
Jelly, Elderberry 113
Jelly, Fruit 44
Jelly, Grape 113
Jelly, Gooseberry 113
Jelly, Lemon 44, 121
Jelly, Meat 11
Jelly, Orange 44
Jelly, Strawberry 113
Jelly, Tomato 113
Jelly, Wine 45
i Jelly Cake 73, 118
Jelly Cake, Cream 73
Jelly Cake, Fruit 70, 73
Jelly Cake, Lemon 74
Jelly Cake, Rochester 74
Jelly Cake, Roll 74, 75, 118
Jelly Cake, Sponge 81
Jelly Cake, White Mountain 75
Jelly Custard Pie 20
Jenny Lind Cake 97
Jenny Whips 45
Johnny Cake 48, 52, 118
Jugged Rabbit 14
Jumbles 97, 118
Jumblier 11
Junket 44
Junket, Devonshire 44-
Kelly Island Cake 88
Kentucky Pudding 36
Kang Solomon Pudding 36
Kisses 58
Knights Templar's Sauce 106
Lady Cake 97,119
Ladv-Locks 119
Layer Cake 88, 89, 90
Layer Chocolate Cake 59
Layer Fruit Cake 71
Layer Sponge Cake 81
Lebanon Cake 119
Lemon Biscuit 57
Lemon Butter 42, 43, 89
Lemon Cake 97
Lemon Cake. Cream 61
Lemon Cake, Jelly 74
Lemon Cake, Layer 88, 89
Lemon Cream 18
Lemon Cheese-Cake 43
Lemon Cookies 56
Lemon Curd 45
Lemon Drink 115
Lemon Flapjacks 52
Lemon Jelly 44, 121
Lemon Marmalade 114
Lemon Pie 22, 23, 24, 121
Lemon Pie, Custard 20, 21
Lemon Preserves 114
Lemon Pudding 36
Lemon Puffs 119
Lemon Sherbet 115
Lemon Snaps 97
Lemon Sponge 36
Lemon Soup 1
Lemon Tarts 45
Leopard Cake 119
Lettuce, Dressed 121
Lily Cake 98
Lincoln Cake 98, 119
Loaf Cake 98, 119
Loaf, Veal 13
Lobster Rissoles 4
Lobster Salad IT
Log Cabin Cake 98
Love Cake 98
Macaroni, Neapolitan 9
Macaroni and Cheese 9
Macaroni Rarebit 9


viii INDEX.

PAGE.
Mackerel Balls 4
Madeira Cake 98
Mango Preserves 114 [
Mangoes, Peach 109
Maplewood Cake 98 |
Marble Cake 75, 76
March Pudding 36
Marmalade, Apple 113
Marmalade, Cranberry 113
Marmalade, Lemon 114
Marmalade, Orange 121
Marmalade, Quince 114
Marmalade, Rhubarb 114
Marmalade, Tomato 114
Marmalade Cake 98
Martha Washington Cake 90
Matrimony, Frozen 19
Mead 115
Measure Cake .' 98
Measure Loaf Cake 98
Meat, to Cure 116
Meat, Smoked 123
Meat, Tender 12
Meat Croquets 11, 13
Meat Dumplings 11
Meat Jelly 11
Meat Pasties 11
Melrose Cake 98
Meringue, Apple 26
Meringues 45
Milk Biscuits 50
Milk Bread 52
Milk Custard Pie 21
Mince Pie 24, 25, 26
Mince Pie, Mock 25, 121
Mince Pie, Summer 25, 26
Minced Beef 10
Minnehaha Cake 90, 119
Minute Ice Cream 19
Mixed Pickles 109
Mock Duck 14
Mock Oyster Soup 1
Molasses Cake 98
Molasses Candy 42
Molasses Cookies 56
Molasses Gingerbread 72
Molasses Pie 27
Molasses Custard-Pie 21
Molasses Pudding 36
Mountain Cake 99
Mountain-Ash Cake 90
Mountain-Dew Pudding 36
Muffins 49, 121
Muffins, Corn-meal 49
Muffins, Ginger 49
Muffins, Indian 49
Muffins, Rye 50
Mulled Buttermilk 117
Muskmelon Preserves Ill, 114
Mustard 107
Mustard Pickles 109
Mutton, Pickle for 116
Mutton. Stewed 12
Mysterious Pudding 36
Neapolitan Cake 90, 119
Neapolitan Macaroni 9
Newport Cake 99
New York Pound Cake 99
Nova Scotia Cake 99
NudelSoup 1
Nudels for Soup 3
Nut Cake 76
Oatmeal Cookies 56
Oatmeal Gems 49
Oatmeal Griddle-cakes 52
Ocean Cake 99
Old Colony Cake 99
Omelet 15, 16
Omelet, Cheese 15
Omelet, Ham 15
Omelet- Tomato 16
Omelet Souffle 16
One, 2, 3, 4, Loaf Cake 98
PAGE.
Onions, Pickled 109
Orange Cake 77, 78
Orange Float 44
Orange Jelly 44
Orange Marmalade 121
Orange Preserves 114
Orange Pudding 37, 122
Orange Bread-Pudding 33
Orange Short-cake 45
Oranges Iced 45
Ox-tail Soup 1
Oyster Cabbage 6
Oyster Soup 1
Oysters, Breakfast. ... .t 4
Oysters, Chicken-pie with 14
Oysters, Corn 6
Oysters, Fried 5
Oysters, Fricassee 5
Oysters, Imitation 6
Oysters, Pickled 6
Oysters, Scalloped 4
Oysters, Vegetable 7
13
52
Paddy
Palmetta Cake
Pan-cakes
Pan-cakes, Cream
Paradise Pudding 37
Parker House Rolls 51
Paste, Tomato 106
Pasties, Meat 11
Parsnip Cakes 6
Parsnip Stew 6
Pastry, German 27
Pea Soup 2
Peach Pie 27
Peach Mangoes 109
Peaches, Frozen 19
Peaches, Pickled Ill
Peaches, Soiced Ill
Peaches, Vmegar Ill
Pearl Cake 99
Pears, Pickled Ill
Peas 6, 7
Pepper Pot 11
Piccalilli 109
Pickerel 5
Pickle, Chopped 121
Pickle, for Meat 116
Pickle, Watermelon Ill, 112
Pickle, Yellow 110
Pickled apples 110
Pickled Beans 107
Pickled Beets 108. 110
Pickled Cabbage l07
Pickled Cauliflower 107
Pickled Cucumbers 108
Pickled Eggs 108
Pickled Figs 110
Pickled Fish 5
Pickled Onions 109
Pickled Oysters 5
Pickled Peaches Ill
Pickled Pears Ill
Pickled Tomatoes 107, 109
Pickled Rabbit 14
Pickles, Chopped 107
Pickles, Cucumber 108
Pickles. French 108, 109
Pickles, Grape Ill
Pickles, Huckleberry Ill
Pickles, to keep 110
Pickles, Mixed 109
Pickles, Mustard 109
Pickles, Shaker 109
Pickles, Spanish 109
Pickles, Tomato 109, 110
Pickles, Tomato, Stuffed 110
Pickles, Tomato, Sweet Ill
Picklette 109
Pie, Apple 26
Pie, Apple, German 121
Pie, Apple Turnover 26
Pie, Rlackberrv 121
Pie, Boiled Cider 26
PAGE.
Pie, Buttermilk 26
Pie, Centennial :... 36
Pie, Chicken 14
Pie, Chocolate 26
Pie, Chess 26,121
Pie, Cheese Cake 26
Pie, Cocoanut 26, 27
Pie, Cracker 27
Pie, Cranberry 27, 121
Pie, Cream 21, 22
Pie, Crumb 27
Pie, Crust 29
Pie, Currant 27
Pie, Custard 20, 21, 121
Pie, Fig 27
Pie, German Pastry 27
Pie, Grape 27
Pie, Hickory-nut 27
Pie, Lemon 22, 23, 24, 121
Pie, Mince 24, 25
Pie, Mock Mince 25, 121
Pie, Summer Mince 25, 26
Pie, Molasses 27
Pie, Peach 27
Pie, Peach Cream 27
Pie, Pine-apple 27
Pie, Pot 122
Pie, Potato 7, 28
Pie, Potato, Sweet 28
Pie, Potato, White 28
Pie, Prune 28
Pie, Pumpkin 28
Pie, Raism 28
Pie. Resurrection 11
Pie, Rhubarb 28, 45
Pie, Rice 122
Pie, Sour-milk 27, 122
Pie, Squab, Devonshire 122
Pie, Squash 28
Pie, Strawberry 28
Pie, Tomato 28
Pie, Transoarent 23
Pie, Vinegar 28, 29
Pie, Washington 29
Pig's Head Cheese 11
Pine-apple Cake 91
Pine-apple Pie 27
Pine-apple Pudding 37
Plain Cake 99
Plain Fruit Cake 71
Plum Cake 71
Plum Catsup 105
Plum Pudding 29, SO
Plum Pudding, Christmas 29
Plum Pudding, English 29, 30
Plum Pudding, Queen of 30
Plum Pudding, Yankee 30
Plunkets 49
Polonaise Cake 91
Pone. Indian 44
Poor Man's Cake 99, 119
Poor Man's Pudding 37
Poor Man's Soup 2
Pop-cor n 42
Pop-overs 49, 50
Pnrk Cake 78, 79
Pork, Freco of 11
Pork, Fried Salt 11
Pork, to Pickle 116
Pot-Pie 122
Pot-pie, Veal 13
Pot Roast Beef 10
Potage a la Reine 2
Potato Biscuits 50
Potato Croquet 7
Potato Custard 20
Potato Filling for Poultry 15
Potato Fritters 52
Potato Pie 7, 28
Potato Pudding 37
Potato Rolls 7, 51
Potato Salad 17
Potato Snow 7
Potato Soup 3
Potato Yeast


INDEX.

PAGE. I
Potatoes, Baked T
Potatoes, Fried 7
Potatoes, Stewed 7
Potatoes, Stuffed 7
Potatoes, Sweet 133
Potatoes, Sweet, Glazed 7
Potted Beef 10
Poultry, Potato Killing for 15
Poultry, Stuffing for 15
Pound Cake 99, 119
Poverty Cake 119 i
Preserve Hams, to 116
Preserved Eggs 116
Preserved Mango 114
Preserves. Citron 114
Preserves, Lemon 114
Preserves, Muskmelon Ill, 114 i
Preserves, Orange l14
Preserves, Strawberry 114, 123
Preserves, Tomato 114
Pressed Beef 10
Prince of Wales Cake 91
Prune Pie 28
Prussian Pudding 122
Pudding, Apple 32
Pudding, Apple, Bread 32
Pudding, Apple, Dutch 32 -
Pudding, Apple, English 32
Pudding, Alice 32 ,
Pudding, Alma 32
Pudding, Beef-steak 10
Pudding, Berry 33
Pudding, Black 33
Pudding, Bread 33
Pudding, Brown 33
Pudding, Catskill 33
Pudding, Cheap 33
Pudding, Cherry 33
Pudding, Chicago 33
Pudding, Chocolate 33,34
Pudding, Christmas 34
Pudding, Cocoanut 34
Pudding, Coffee Fruit 34
Pudding, Corn 34
Pudding, Corn-meal 34
Pudding, Corn-starch 122
Pudding, Cottage 34
Pudding, Crumb 34
Pudding, Cup 34
Pudding, Dandy 34
Pudding, Danish 34
Pudding, Delmonico 34
Pudding, Elegant 35
Pudding, Elizabeth 35
Pudding, English 35
Pudding, Eve's 35
Pudding. Excelsior 35
Pudding, Farmer's 122
Pudding, Fig 35
Pudding, Florentine 35
Pudding, Fruit 35
Pudding, Graham 35,122
Pudding, Hard Times 35
Pudding, Hen's Nest 35
Pudding, Hickory-nut 36
Pudding, Honeycomb 36
Pudding Huckleberry 36 ,
Pudding, Indian 36, 122!
. Pudding, Kentucky 36
'Pudding, King Solomon 36
Pudding, Lemon 36 .
Pudding, March 36 -
Pudding, Molasses 36
Pudding, Mountain-Dew 36 .
Pudding, Mysterious 36 1
Pudding, Orange 22. 33, 37
Pudding, Paradise 37
Pudding, Pine-Apple 37
Pudding, Plum 29, 30
Pudding, Poor Man's 37
Pudding, Potato 37
Pudding, Prussian 122
Pudding, Pull 37
Pudding, Puff 37
Pudding, Queen's 38
PAGE.
Pudding, Raisin 88
Pudding, Rice 38,39, 122
Pudding, Sago 39
Pudding, Sago and Apple 39
Pudding, Sauce for 41
Pudding, Salisbury 40
Puddmg & la Sconce 37
Pudding, Scott's 39
Pudding, Snow 39
Pudding, Snow-ball 39
Pudding, Snow-drift 39
Pudding, Sponge 39, 40
Pudding, Steamed 40
Pudding, Suet 30, 31
Pudding, Sweet Potato 40
Pudding, Tapioca 81, 32, 122
Pudding, Tomato 40
Pudding, Transparent 40
Pudding, Troy 40, 123
Pudding, Tyler 40
Pudding, White 40
Pudding, Whipped Cream 40
Pudding, Whortleberry 40
Pudding, Woodford 41
Puff Cake 99
Puff Pudding 37
Puffs, Cream 62
Puffs, Lemon 119
Puffs, Raisins 45
Puffs, Vanity 46
Pumpkin, Fried 7
Pumpkin Pie 28
Pumpkin Sauce 28
Puritan Gingerbread 72
Quail, Smothered 14
8uecn of Puddings 38
ueen's Cake 99
Queen's Egg-bread 44
Queen's Pudding 38
Quick Loaf Cake 98
Quince Jam 113
Quince Marmalade 114
Rabbit, Fried 14
Rabbit, Jugged 14
Rabbit, Pickled 14
Raised Biscuits 60
Raised Buns 51
Raised Cake 99
R ,isin Cake 100
Raisin Cake, Layer 89
Raisin Pie 28
Raisin Pudding 88
Raisin Puffs 45
Rarebit. Macaroni .; 9
Raspberry Custard Pie 21
Raspberry Vinegar 115, 116
Raspberries, Canned 112
Republican Cake 100
Resurrection Pie 11
Rhubarb Jam 112
Rhubarb Marmalade 114
Rhubarb Pie 28
Rhubarb for Pies 45
Rhubarb Sauce"
Ribbon Cake 91
Rice 7
Rice, Chicken and 14
Rice Pie 122
Rice Pudding 38, 39, 122
Rissoles, Lobster 4
Roast Beef W
Roast Tenderloins 12
Rochester lelly Cake 74
Rock Cakes 100
Rock Cream 18
Rock Island Apple Pie 26
Roll Chocolate Cake 69
Roll, Fruit 7l
Roll, Jelly 74
Rolls, Apple, Dried 45
Rolls, Centennial 51
Rolls, Cinnamon 51
Rolls, Graham 51
PAGe.
Rolls, Parker House 61
Rolls, Potato 7, 61
Rolls, Sausage 12
Rolls, Snowflake 51
Rolls, Tea 61
Rolly-poly, Apple 45
Royal Buns 61
Rose Cake 91, 100
Royal Cake *00
Royal Fruit Cake 71
Runaway Cake 100
Rusks 100
Russian Cream 18
Rye Fritters 61
Rye Muffins 60
Salad, Bean 16
Salad, Beet 16
Salad, Cabbage 16
Salad, Celery and Apple 16
Salad, Chicken 16, 123
Salad, Cucumber 16
Salad, Dressing 17
Salad. Dressing, French 17
Salad, Egg 17
Salad, Fruit 17, 123
Salad, Lobster 17
Salad, Potato 17
Salad, Salmon 17
Salad, Sardine 17
Salad, Shrimp 17
Salad, Veal 17
Sago Cream 18
Sago Pudding 39
Salem Cakes 57
Salisbury Pudding 40
Sally Lunn 45
Salmon Croquets 5
Salmon Salad 17
Salsify 7
Sand Crackers 67
Sand Tarts 57, 119
Sandwich Cake 91
Sardine Salad 17
Sardines, Fried 5
Sardines, Home Made 5
Sauce, Bordeaux l96
Sauce, Chili 106
Sauce, Knights Templar's 106
Sauce for Pudding 41
Sauce, Pumpkin 28
Sauce. Rhubarb 45
Sauerkraut 7
Sausage 12
Sausage Rolls 12
Scalloped Cod Fish 4
Scalloped Green Com 6
Scalloped Fish 4
Scalloped Oysters 4
Scalloped Tomatoes 8
School Cake 119
Scotch Cakes 67
Scotch Cookies 56
Scott's Pudding 39
Scumming, Pickles 110
Scrapling 12
Seasoning, Sausage 12
Seed Cake 67
Seed Cookies 56
Shaker Pickles 109
Shell-bark Cake 76
Sherbet, Lemon 115
Short-cake, Barberry 45
Short-cake, Orange 45
Short-cake, Strawberry 45, 46
Short-cake, Tomato 46
Shrimp Salad 17
Silver Cake 82, 96, 119
Slaw 8
Slaw, Cold 8
Slaw, Cream 123
Slaw, French 8
Slaw, Hot 8, 123
Slumgullion 8
Smoked Meats 121


FISH AND SHELL FISH.
Tomato Soup.—1 qt. tomatoes, cooked, 1 pt
water, 1 teaspoon soda, salt and pepper to taste, a gen-
erous lump of butter. When boiling add 1 qt rich milk.
Roll crackers to thicken.—Mary K. B. Clarh, Herrick,
Neb.
Tomato Soup. — l qt. canned tomatoes, or 8 or 10
ripe ones; 1 qt. water, 1 chopped onion, a little salt and
pepper; cook all together 2 hours. Then add 1 table-
spoon flour, wet in 1 teacup cold milk, and a piece of
butter the size of an egg. —Susan L. Parmalie, Nichols,
Conn.
Tomato Soup.—To 1 qt boiling water add 1 pt
fmely cut tomatoes; when this has boiled 5 minutes, stir
in 1 level teaspoon soda, which will cause it to foam
immediately add 1 pt. sweet milk, 1 teaspoon salt, %
teaspoon pepper, and 2 tablespoons butter. When it
again boils, add 12 small crackers, finely rolled, and
serve hot. It is better to use sweet cream in place of
milk, and leave out the butter.—Mrs. Mary Hamilton,
National, Iowa.
Tomato Soup (Dutch).— 2pts. chopped tomatoes,
peeled; 2 pts. cabbage, chopped fine; 6 large, strong
onions; 1 tablespoon butter; 6 good-sized potatoes,
peeled and chopped; salt and pepper to taste; 1 gallon
water. Serve with toast and butter. Very nice. — Mrs.
Jennie S. McCowbrey, Cobden, Ill.
Tomato Beef Soup. — A small beef bone, 3 qts.
water, tablespoon salt; boil 2 hours: then add 1 large
onion, 2 large turnips, and 1 large potato, 2 tablespoons
rice, and pepper to taste; half can tomatoes.— Mrs, E.
J. Post, Spring Valley, N. Y.
Tomato Soup (without meat).— Pare 6 large
tomatoes and season with salt, pepper, and butter; stew
till tender, then add a level teaspoon soda, dissolved in a
tablespoon boiling water. As soon as it boils up, add a
little more than a pint of sweet milk. Break into the
soup 3 large soda crackers, and serve hot—Mrs. H. L.
French, Milpitas, Cal.
Tomato Soup (purely vegetable).— 1 can toma-
toes, 1 pt. hot water; boil % hour, strain, working to a
pulp. Put on the fire and simmer 6 minutes, seasoning
with salt and pepper. In another saucepan bring to a
boil 2 cups milk, add 1 oz. flour rubbed into 2 table-
spoons butter, then 1 teaspoon soda. Turn into the
tureen first the tomatoes, then the milk, stirring. If
cooked together they will curdle. — Miss Anna M.
Paine, 331 Brackett street, Portland, Me.
Slumgullion,—1 lb. finely chopped beef, raw;
1 qt. potatoes and 1 qt. onions, chopped fine; a good
pinch of thyme, salt and pepper; enough water to be
too thick for a soup, too thin for a hash; boil till onions-
are done. It equals the best beef-tea. — Mary E. Clark-
son, Buffalo, W. Va.
Dumplings for Soup.— 1 pt. flour, 2 even tea-
spoons Royal Baking Powder, % teaspoon salt, 1 tea-
spoon sugar; mix thoroughly and then sift; wet with-
a small cup sweet milk; stir with a spoon to a smooth
ball, turn the dough on a well-floured board, roll about
% in. thick, cut in small cakes, and cook in the soup
just 10 minutes; be sure that the soup is boiling rapidly
when you put the dumplings hi, and that it boils all the
time, and see that the cover fit* tight on the -poL—Mrs.
L. M. Trout, Cambridge, Iowa,
Egg Balls for Soup.—8 eggs, a little flour, salt
to taste. Boil 6 eggs for 20 minutes, strip off the shells,
take the yelks and pound them in a mortar; beat the
yelks of the 2 uncooked eggs; add them to those pounded,
with a little flour and salt: mix all well together and roll
into balls; boil them before they are put into the soup.—
Mrs. 7. Quibell, College Hill, O.
Nude ls for Soup. — Beat 2 eggs very light; add
pinch salt and flour enough to make stiff batter; roll out
thin, sprinkle with flour and roll up tight; begin at one
end and shave off like cabbage.—Mrs. H. L. French^
Milpitas, Cal.
pish and gljell pislj,
Clam Chowder.—Boil 30 clams, washed perfectly
clean, in a kettle, with a cup of water, until they open
easily; chop ^ lb. fat salt pork and 1 lb. fresh lean pork,
very fine; add the clams, chopped slightly, and mix
together. Slice 1 large onion on the bottom of a 5-qt
pan, add a layer of clams and pork, then a layer of cold
sliced potatoes, a layer of bread-crumbs, then another
layer of clams, etc., until the pan is filled, finishing with
a cover of bread-crumbs; add pepper, but no salt; pour
over the water in which the clams were boiled, adding
enough more to fill the pan; cover closely and bake for
2 hours; remove the cover and let it brown over. Set
on a large plate, fold a napkin around the pan, and it is
ready for the table.— Mrs. De Lancy Stow, Clyde, N.Y.
Clam Chowder.— % peck hard clams, chopped
fine; 5 potatoes, sliced; 4 onions, chopped fine; 3 slices
fat salt pork in bottom of kettle; fry pork a few minutes,
then put on a layer of clams, then potatoes, then crack-
ers, until all are in. Pour over all the liquor the clams
were boiled in. Add butter and pepper, and boil %
hour.—Mrs. J. N. Palmer, Trinity, Tex.
Fish Chowder.—Haddock, that weighs 5 lbs.
without the head; skin, by drawing the skin steadily
and firmly toward the tail; bone the fish; fry 2 large or
3 small slices salt pork (cut into dice) brown, but do not
burn; turn into bottom of fish-kettle. Having cut the
fish into slices of moderate size, place a layer of fish,
salted and peppered: then a layer of split crackers; then
a layer of sliced potatoes, cut thin (it takes 6 large pota-
toes to 5 lbs. fish and 12 medium-sized crackers); then
a layer of fish, salted and peppered; the remainder of the
split crackers laid over the fish, and let the top layer be
the remamder of the sliced potatoes; 2 qts. water, boil-
ing hot; boil 20 or 22 minutes. Add 1 pt. milk, with a
tablespoon flour stirred in; bring to a boil, and the
chowder is ready.— Mrs. Stepken Gilman, Lynnfield,
Mass.
Deviled Clams.—Wash them, open with a knife,
chop them fine; then stew in a little of the juice a few
minutes, make a dressing of hard-boiled eggs, chopped,
stale bread-crumbs, pepper, little salt, little mustard, wet
with a little cream; mix well together; return to the


-4
MY "FA VOBITE RECEIPT."
half shells; sprinkle cracker-dust on the clams; put a
-couple of allspice on top of each and butter, which makes
them brown; bake in hot oven 20 minutes; send to
table on the open shells.— Mrs. R. B. Mcllvain, Mt.
Holly, N. J.
Clam Cakes.—1 pt. clams, 3 eggs, flour and salt;
1 mix eggs with flour, sufficient to make a stiff batter; add
salt and chopped clams, the heads taken off, unless soft
clams are used. Drop and fry like pancakes. Send to
the table hot. — Miss Jennie Corliss, Olympia, W. T.
Deviled CrabB.—To the meat of 1 doz. crabs,
boiled 15 minutes, add 3 tablespoons stale bread-crumbs,
% wine-glass cream, yolks of 3 hard-boiled eggs,
chopped up, 1 tablespoon butter, pepper and salt to
taste. After mixing well, put back into the shells, cover
with cracker-crumbs and small pieces of butter, and bake
in quick oven. — Mrs. R. B. Mcllvain, Mt. Holly,N. J.
Cod-fish..—Take fish and pick it up fine; put it in
a saucepan with 1 qt. sweet milk; when soft, thicken
with a little flour and a little butter.— Mrs. George D.
Goohin, Sonora, Cal.
Salt Cod-fish.—Pick salt cod-fish up in large
pieces, put it in a pan with cold water to cover, and set
on the back of the stove; when the water is hot, change
it for more with the chill just taken off; when it is fresh
it will be cooked; then place in a jar, or any earthen
1 dish, and pour vinegar on to cover it; it is nice as a
relish, or with eggs or ham.— Mrs. E. J. Wadsworth,
Taylor's Falls, Minn.
Scalloped Cod-fish.—Mix 2 teacups milk, V£
teacup mashed potatoes, 1 teacup picked up boiled cod-
fish, % teacup bread-crumbs, 1 egg; season with pepper,
salt, and butter, and bake a light brown.—Jessica G.
Cone, Eaton, N. Y.
Creamed Salt Cod-fish.—1 pt. cod-fish, picked
very fine, and washed in cold water until it is fresh
enough; drain off the water thoroughly, put it in china-
fined saucepan, with 1 pt. sweet cream, pt. sweet
milk, and a piece of butter the size of an egg, and let
them come to a boil; then beat well together 1 egg, 1
tablespoon flour, and 2 of sweet milk, and turn into the
saucepan with the fish; stir continually until done, which
will be only a few minutes.—Mrs. A. Cramer, Marion,
Iowa.
Fish Balls.—2 cups cold boiled cod-fish, fresh or
salt; 1 cup mashed potatoes; % cup drawn butter,
with 1 egg; season to taste. Chop fish when freed from
bones and skin, work in the potatoes, and moisten with
the drawn butter until it is soft enough to mold, and yet
will keep in shape; roll the balls in flour, and fry a
golden brown in lard or clean drippings. Take from the
fat as soon as done, lay in a colander, and shake gently,
to free from all drops; if any should remain, place them
on a white paper to absorb them, and serve upon a hot
plate.— Miss Mary A. Kempton, Millville, Mass.
Fish Balls (Par excellence).— 1 pt. raw potatoes,
cut in pieces; 1 cup flaked salt fish, boiled together
and cooked till the potatoes are tender; turn off the
water, and mash with a perforated potato masher, beat-
ing the fish and potatoes well together; add 1 tablespoon
butter, % saltspoon pepper, and 1 egg; beat again thor-
oughly, until the whole is as smooth and fine as velvet1
shape on a spoon into small balls, and put into a frying-
basket, which has previously been dipped in hot fat, to
prevent the ball; from sticking. Do not let the balls
touch one anotheT. Have the fat hot, put the basket in
it, and remove a± soon as the balls are nicely browned
Drain well, and put into a hot closet till all are cooked.
If properly beaten, they will be light and puffy. Who-
ever has not eaten fish balls after this receipt, has not had
them in perfection.— Mrs. W. L. Blake, 21 Allen street,
Boston, Mass.
Mackerel Balls.— Soak fish overnight; in the
morning pour boiling water over it, and let stand a little
while; then pick it carefully from the bones, and add an
equal quantity of Irish potatoes, which have previously
been boiled and mashed . pepper, and 2 eggs well beaten.
If the mackerel are not salt enough to flavor the balls,
add a little more salt; shape into little balls with the
hand, and fry on a hot pan with butter.—Mrs. A. Wal-
lace, Morgantown, N. C.
Graten, or Scalloped Fish.—Remove skin
and all bones from cold boiled fish, and break it up rather
fine- have ready bread-crumbs, seasoned with salt, pep-
per, nutmeg, a little grated onion, and a large bunch of
chopped parsley; butter a baking-dish, put fish and
crumbs in alternate layers, sprinkling a very little salt
and pepper on the fish layers, and put little bits of
butter over it; finish the dish with bread-crumbs, on
which place small bits of butter: pour over it slowly, in
every direction and in a very fine stream, milk or thin
cream, enough to moisten it, like scalloped oysters when
baked. A good way is to let the dish stand a few mo-
ments after putting milk on, then tip it over on one side,
and if the milk comes to or nearly to the edge of the
dish, there is too much on, and it will be too wet. Bake
to a nice brown.—Mrs. Ernest E. Crepin, Montague,
Mich.
Stewed Haddock.— Simmer a haddock in a pan
on the top of the stove about 10 minutes; put in the pan
well salted water; make drawn butter, flavored with
parsley or Worcestersliire sauce. Lay the fish, without
the head, on a platter, pour the butter over it into the
platter, spread over the fish mashed potatoes, enough to
cover it entirely, and spread the beaten whites of 3 or 4
eggs over the potatoes; put into the oven, and bake a
light brown. — Mrs. J. F. Ballister, Newton, Mass.
Lobster Rissoles.— Mince as fine as possible the
meat of a boiled lobster; mix with the coral and some
yelks of hard-boiled eggs, both pounded smooth; season
with cayenne pepper, powdered mace, and a little salt;
make a batter of beaten egg, milk, and flour; to each
egg allow 2 large tablespoons milk and a large tea-
spoon flour; beat the batter well, and mix the lobster
with it till it is stiff enough to make into oval balls about
the size of a large plum; fry in the best salad oil, and
serve either warm or cold. Similar rissoles may be made
of raw oysters minced fine. These should be fried in
lard.—Madge Rice, Bridgeport, O.
Scalloped Oysters. — Take 1 solid qt. fine
oysters and their liquor. Put on the fire in a nice tin
saucepan until they are scalding hot; do not boil them
an instant; have ready a smallish, buttered baking-dish,
with 2 cups fine bread-crumbs in it; on this put all the
oysters and liquor, and a piece of butter the size of 2
eggs; cover with 1% cup crumbs and ^ cup butter on
top of all; bake until rich brown.— Mrs. W. D. Abbott,
Westchester, N. Y.
Breakfast Oysters.— Scald about a dozen oysters
in their own liquor, salted a little; skim them out; put 1
tablespoon butter, 1 gill cream (or milk), 1 teaspoon
flour, and the liquor in a saucepan, on the back of the
stove; when hot, add a well-beaten egg; when it thick*
ens, pour over the oysters already served in a hot dish.—-
Mrs. Sallie A. Hubert Waynesboro', Pa.


VEGETABLES.
Fried Oysters.—Take largest ones, and at least 2
'hours before frying them make a preparation of rolled
soda crackers, % lb,, 8 small slices of bread dried well in
oven and rolled with crackers and flour equal to l-10th
of the whole; put the oysters in this 2 hours before
using, and pat them well; then, just before frying pat
them again fry in the best butter, and nothing else, to
a nice light brown. — Mrs. Katie Koch, No. 1052 Third
Ave , Brooklyn. N. Y.
Fried Oysters.—Take 12 doz. large oysters, drain
them free of liquor, wipe on a cloth till dry, drop them
into 5 eggs previously well beaten, take them out on a
fork, 1 at a tune, and lay them in 36 piles, namely, 4 in
each; have a large waiter, on which there has been sifted
ground cracker, ready to roll each of these little groups
of oysters, press them tightly together, fry in very hot
lard, and serve immediately.—Mrs. J. B. Dart, Bruns-
wick, Ga.
Fricassee Oysters.—% lb. butter to 1 qt. oysters;
melt the butter in a saucepan: when boiling hot (do not
let it burn), put in the oysters dramed from liquor; while
cooking, stir in a little thickening and season with
salt and pepper; have 2 eggs, well beaten, and when
the oysters are done, remove from fire, and stir m the
eggs; have a hot platter ready with squares of toast,
over which pour the oysters, and serve hot. —- Mrs. A l~
bert S Cummins, Fortress Monroe, Va.
Pickled Oysters.—Wash 50 oysters in their
liquor; wipe them dry; strain the liquor off; add to it
1 dessertspoon pepper, whole mace, salt, whole cloves,
and 1 pt. vinegar; let the oysters come to a boil in the
'liquor, then dram them off with a skimmer; boil the
pickle up, skim it, and when cold pour over the oysters.—
Ginevra Williams % Washington, D. C.
Pickled Fish. — Spice the vinegar, cooking the
spices in a bag; add a handful sugar, and, when hot,
put in the fish and let boil slowly a few mmutes until
done. Take out carefully, so as not to break them, and
put away for a month or more. The bones wiil be dis-
solved by that time. Small fish, mlnnowd, etc., are nice
this way. —Mrs. H. L. Frenck, MUpitas, Cal.
Salmon Croquets.— 1 can salmon, 2 pts. mashed
potatoes (Irish), the yelks of 4 eggs, % teacup butter,
salt and pepper to taste. Roll in cracker flour before fry-
ing in lard.—Mrs. Ltllie J. Rogan, Thomasville, Ga.
Fried Sardines.— Procure the largest-sized sar-
dines, remove them from the oil, place on a dish, and
allow them to drain for a few minutes; dip the fish in a
well-beaten egg, and roll in grated crackers; fry brown,
in hot butter; mix the oil with cracker-crumbs, make
into small cakes and fry. Serve hot.—Miss Jennie O.
Starkey, Household Editress Free Press, Detroit, Mich.
Home-made Sardines.— Clean small fish, salt
slightly and let stand overnight; in the morning drain.
Fry them just enough to cook them in oil, then pack in
boxes or glass cans, putting them in as close as possible.
Cover with oil, and, if in boxes, solder the tops on : if
bottles, screw the covers on tight. Put cans in a kettle
of cold water, and bring to a boil as quickly as possible.
Let boil an hour or an hour and a quarter, then punch a
small hole in tin cans to let out the gas, and seal agam
immediately. If in glass, unscrew the top and screw it
on again as soon as possible. Let stand awhile before
using.—Mrs. H. L. Frenck, Milpitas, Cal.
Trout or Pickerel (a Frenck receipt for Coohing
Fish).— Cut the fish in pieces about 2 inches square,
boil 6 or 6 minutes in white wine and water (1 part water,
2 parts wine), adding a little salt. Vinegar can be used
instead of wine, using very much less of it and more
water. Brown some finely sliced onions in butter, add
large spoonful flour and brown it a little; pour over this
the wine and water in which the fish was cooked, and
add salt, pepper, nutmeg, teaspoon sugar, and thyme.
You should have enough of this sauce to cover the fish,
which you now put in it, and steam slowly for about 5
minutes. Serve all together on a platter; garnish with
mushrooms, bits of fried bread or shrimps.—Mrs. Ernest
E. Crepin, Montague, Mich.
Vegetables,
MpKTICHOKES, WITH MILK. - Scrape
artichokes, drop in water to prevent turning
dark: when you have enough, put in chopping-
bowl and chop to quarter dice; boil in water until
tender; drain; nearly cover with milk; season with
butter, salt, and pepper, heating all together. This is
also nice for rutabagas.— Miss Louise I. Dieterick,
Wa Keeney, Kans.
AsparagUS.—Cut the asparagus into pieces % inch
in length, carefully rejecting all tough pieces; boil in
just water enough to prevent burning; cook till perfectly
tender; season with plenty of butter; pepper and salt to
taste. H cup milk or cream stirred in at the last is an
addition. Can be poured over toast if desired.—Minnie
E. King, Birmingham, Ala.
Asparagus.— Take 3 bunches of asparagus, cut
the tender parts fine, and tie the tough parts together:
add a little salt, and boil all in water sufficient to cover,
till the small pieces are tender; then take out the large
tough pieces and throw them away, roll 4 soda crackers
fine and put in the stewpan with the asparagus and the
water in wluch it was boiled; add ^ cup sweet cream
and a piece of butter the size of an egg, 3 beaten eggs
and a little pepper. Just boil up and serve hot.—Miss
A. I. Wheeler, Virginia City, Nev.
Baked Apples.—Select nice smooth apples, wash,
quarter and core, but do not peel; put in deep dish; to
2 qts. apples add % cup flour, 1 cup sugar, a lump of
butter as big as an egg and 1 cup water; bake 1 hour.
Serve hot,—Mrs. Nellie Tunison, Union City, Mich.
Baked Apples.— Pare 1 doz. good apples, cut
in halves, and take out thecore; lay m a buttered baking-
dish, cover with sugar, take cup good butter, rub 1
tablespoon flour into it, pour 1 pt. boilmg water on it,
stirring briskly" put on apples and bake until apples
are tender. Serve warm or cold.—Mrs. J. E. Flood,
Riverside, Iowa.
Fried Apples. — Have your butter and lard brown,
your apples cut and washed; put m and stir often (do
not add any water); as soon as done, take out, as iron
will make them taste bad; sweeten to taste; improved
by cinnamon.— Mrs. L. R. Minnich, Nimisila, O.


MY "FAVORITE RECEIPT."
Tried Apples. — Wash some nice large apples;
cut in slices 1 in. thick (without pealing); dip in sugar,
then in flour, and fry brown in hot butter or nice drip-
pings.— Mrs. T. C. Meicalf, Lafayette, Ind.
Fried Bananas.— Peel and slice lengthwise ripe
bananas, sprinkle with sugar, and fry in butter. — Miss
S. E. Lacey, Preston, O.
Baked Beans.— 1 qt. beans soaked in cold water
overmght. In morning, by 8 o'clock, take them out of
water, put in pot, put in % lb. salt pork, dessertspoon
salt, tablespoon molasses: fill with water, not too hot,
but warm. Bake till 6 o'clock in evening. Keep hot
water on the stove, and as often as water dries out fill up
till last hour, when it can dry out. The beans will come
out whole and brown. — Mrs. W. H. Walker, Parkers-
burg, W. Va.
Baked Beans.— Soak 1 pt. beans all night in cold
water; drain off the water, put them into a kettle with
about 1 qt cold water; heat gradually all the forenoon,
but not let boil; drain again, and sprinkle over them %
cup sugar; freshen a piece of pork about 4 in. long and
2 m. wide, and lay it on the beans; wash 2 or 3 good-
sized potatoes, pare and slice a layer over the beans;
pour on 1 qt water, and bake slowly all the afternoon
and evening, and leave in oven all night. Bake slowly
all the next forenoon; take off the potatoes and serve for
dinner.— Mrs. Dr. Kellon, Harrisville, N. Y.
Green String Beans.—Take ofF strings both
sides, break in short pieces, put in kettle with a piece of
bacon or salt pork 2 in. square; pour on boiling water
and cook 2 hours; cook in sufficient water to cover,
but just before they are done the water should be allowed
to be nearly all absorbed.— Mrs. Mary A. Wilson,
Minneapolis. Minn.
String Beans.—Cut up in little pieces and cook
in water % hour, then drain them; put on milk enough to
cover; pepper, salt, and butter to suit taste. Very nice
indeed.— Mrs. John H. Jones, Tomah, Wis.
String Beans.—String, and cut in small pieces;
cook tender in boiling water; drain well, and put back
in pot, and add 1 cup milk and a lump of butter; season
to taste, and simmer gently for 10 mmutes (do notlet milk
boil, asit will curdle). — Mrs. J. Greeve, Arlington, N. J.
Oyster Cabbage. — Chop some cabbage very fine;
boil in water until tender (% hour will do), then season
as oysters; milk, butter, crackers, pepper, and salt;
have just water enough to boil it tender. — Mrs, John H.
Jones, Tomah, Wis.
Stewed Celery.—Take a bunch of celery; after
having picked out the white for the table, cut all but the
leaves in small pieces; boil until tender with a little salt,
and drain well; while draining make a sauce of 1 cup
milk with 1 tablespoon butter and 2 tablespoons flour;
turn the celery into the sauce, and stir well; season to
taste and serve hot.—Mrs. James Greeve, Arlington,
N. J.
Green Corn, to Can and Cook.— To every 6
qts. of green corn put 1 oz. of tartaric acid dissolved in
hot water; cut corn from cob, and put sufficient water to
cook; while cooking add the acid water; when done,
seal tight When you wish to use it, pour off the water
in the can, and cook in fresh water with teaspoon soda;
change the water two or three times; when nearly done,
pour off water, add 1 tablespoon sugar, 1 of butter, 1
teacup cream, pepper and salt to taste; this will season
1 qt corn.—Mrs, J, J Harnsberger, Decatur, Ill.
Green Corn Fritters. — Grate 6 ears of sugar-
corn, season with salt, pepper, % teaspoon butter, %
tablespoon flour on a little crumbed bread; if the corn is
hard the flour may be dispensed with; beat the yelks of
2 eggs m the butter, add the whites last after they have
been whipped to a dry froth, fry in butter. — Mrs. J.
FredGoodhart, Reading, Pa.
Imitation Oysters. - Grate 6 ears of sweet corn
(the proper age for boiling), add 2 beaten eggs, a little
salt and pepper; drop a spoonful into hot, well-buttered
frying-pan; fry, and turn same as oysters, browning
nicely on both sides. — Mrs. R. C. Evans, Plummer's
Landing, Ky.
Corn Oysters.—1 pt. grated fresh sweet corn, 1
teacup flour, 1 egg, 1 teaspoon salt, 1 teaspoon pepper, 1
teaspoon melted butter, 2 teaspoons Royal Baking
Powder; beat well together, and fry in butter.—Miss
Pauline Vogelgesang% Canton, O.
Com Oysters.—1 pt. grated green corn, 1 cup
flour, 1 dessertspoon salt, 1 teaspoon pepper, 1 egg;
mix together; drop, and fry in hot lard. In taste they
resemble fried oysters. Nice for breakfast, and a good
side dish for dinner.—Mrs. S. A. Ramsey, Vermilion
Parish, La.
Scalloped Green Corn.— Shave from the cob-
and boil ^ hour; scrape the cob in a dish-pan, and add
the pulp to the boiling mass; stir constandy to keep from
burning after it is added; boil up, add butter and cream,
or milk, till rich, and season to taste.— Orlena S.
Matteson, 60 Lake street, Chicago, Ill.
Stewed Corn.—Take 4 good-sized ears of sugar-
corn, split, and cut from the cob into a pan; then add 5
tablespoons good cream, 1 tablespoon butter, % teaspoon
salt, and bake in moderate oven ^ of an hour, stirring
frequently; season to taste, and turn into a dish.—Mrs,
SethDuncan, Osborn, Mo.
'Fried Cucumbers.—Pare and quarter length-
wise, dip in corn meal or wheat flour; sprinkle the slices-
well with pepper and salt, and fry in boiling lard.— C.
Maggie Meldakl, Scott, W. Va.
Fried Cucumbers.— Peel skin, and cut in slices;
dip in eggs and crackers; fry in hot butter.—Mrs. J.
Hamilton, Jersey City Heights, Jersey City, N. J.
Fried Egg-plant.— Peel egg-plant, cut in slices
% inch in thickness; pepper and salt them; lay 1 slice
upon the other; let them stand 10 or 12 hours; drain off
the liquor; dip in flour and fry in drippings or lard.—
Mrs. John Rue, Mount Holly, N. J.
Parsnip Cakes.—Scrape parsnips clean and boil
in a stewpan, with a little salt in the water, until tender;
drain the water off and mash them with a potato-masher.
To a dozen good-sized parsnips add 2 well-beaten eggs;
mix well together; add a little salt and pepper and
enough flour to hold them together; make into flat,
round cakes, and fry in butter in a frying-pan, until both
sides are a rich brown.— Mrs. Thos. F. Allen, 177 East
Eighty-fifth street, N. Y.
Parsnip Stew, with Dumpling-s.— Scrape
and clean 12 parsnips, quartering them lengthwise, and,
with % lb. salt pork, boil an hour; then add the
dumplings. For Dumplings. — 1 pt. flour, 1 teaspoon
Royal Baking Powder, 1 egg; mix with rich milk.
Roll % inch thick, cut in pieces a finger in length and 2
inches wide. Drop in while boiling, and don't let it stop
boiling until it is done, which will be in % hour. — Mrs.
E. B. French, Babylon, N. Y.
Peas.—Take 1 qt. peas; wash and drain; cook in
about 1 teacup water; be careful not to bur n; cook until
! tender; salt and pepper to taste; piece of butter % the
size of a hen's egg; 1 cup sweet cream; stew gently,
stirring well, 3 or 4 minutes. Serve hot.—Miss Ellen
King, Whitney's Pt, N. Y.


MEATS, MEAT LOAF, STEWS, SAUSAGE, ETC.
9
salt, 1 tablespoon sugar, dash of pepper, 1 pt. fine bread-
crumbs, % pt rich sweet cream. Remove the skins from
tomatoes, slice, and put in saucepan with the melted but-
ter, sugar, salt and pepper; simmer gently until dinner is
ready to serve, then put in bread, stir up well and add
.cream, take from the range immediately and serve.
Canned tomatoes, which have kept perfectly, may be
used in same way.—Mrs. B. L. Harmison, Romney,
W. Va.
Stewed Turnips.— 4 turnips, pare and slice very
thin and boil in water until quite tender: drain off water
and pour sweet milk or cream enough to cover them.
Season with small lump of butter, and salt and pepper.
Allow them to boil, dish and serve.—Mrs. Martha Fry,
Apple Creek, O.
Stuffed Tomatoes.—Take large tomatoes, cut
across, remove the seeds without breaking the cells. To
fill each half, take cold roast meat, veal, beef, lamb, or
chicken, chopped very fine; a little crumbs, parsley,
salt, pepper, and 1 or 2 yelks of eggs. When all filled,
glaze them with the whites of the eggs: have some hot
fat in a frying-pan; place the tomatoes meat side down;
when brown, turn and let them cook 10 to 15 minutes.
From an old French cook book.—Mrs. A. E. Johnson,
Cranford, N. J.
Macaroni and Cheese.— Throw macaroni into
well-salted boiling water; when tender, take out and
drain; have ready some grated cheese and a plate of
bread-crumbs; put a layer of macaroni in a baking-dish,
over which sprinkle some of the cheese and a little of the
bread-crumbs and a sprinkle of pepper (a little butter, in
small pieces, improves it); another layer of macaroni,
then the cheese and crumbs; pour over this 1 cup milk,
then fill up with hot water until even with the macaroni.
Place in a quick oven to brown, then put it on the side
of the stove, where it will simmer slowly for several
hours.—Miss Anna M. Kelsey, Rio Grande City, Tex.
Neapolitan Macaroni.— 1 qt. strong beef
broth, 1 onion cut fine, % cup chopped parsley, 1 can
mushrooms, ^ can tomatoes, ^ teaspoon ground
mace, 1 claret-glass sherry wine, 1 teaspoon extract of
vanilla, ^ lb. Swiss cheese, grated fine; 1 lb. macaroni.
Have your pan hot, with plenty of beef drippings or
butter. Fry the onion and parsley; at the same time
put in the mushrooms. Let them cook until thoroughly
done, then add the tomatoes, cook 20 minutes; then add
the broth, which you thicken with 1 tablespoon flour;
then the mace, pepper and salt to taste. When cooked,
add the sherry wine and vanilla. Put the macaroni in
boiling water, with 2 tablespoons salt, cook 50 minutes or
until soft, then drain it; put a layer of macarom on dish,
then gravy, then grated cheese and so on; cheese on top.
Send to table with plate of grated cheese.—Mrs. John
Furey, 125 Congress street, Brooklyn, N. Y.
Macaroni Rarebit.—Break % lb. macaroni in
small pieces, and let stand in warm water till tender;
drain, place in a stewpan with 1 l/z pts. milk, and boil 10
minutes; put in 1 lb. cheese, cut in small pieces; but-
ter size of an egg, pepper and salt. Remove from the
stove as soon as the cheese has melted, stirring constandy
\o keep it from sticking. Pour over buttered toast; serve
hot.—Miss Jennie O. Starkey, Household Editress Free
Press, Detroit, Mich.
Vermicelli (Mexican way).— Crumble slightly;
put a tablespoon lard in earthen or porcelain vessel;
when hot, throw in the vermicelli, with some thinly
sliced onion, tomatoes, pepper, salt, 1 clove garlic
mashed, a few cumin-seeds pulverized, and a sprinkle
of red pepper. Stir to prevent burning, allowing some
of it to become a light brown; then add stock, or hot
water, and boil until tender. By the time the water has
evaporated it will be done. Have somewhat dry. Rice
cooked the same way is a favorite dish among Mexi-
cans.—Miss Anna M. Kelsey, Rio Grande City, Tex.
Meats, Meat Loaf, gtews, gausage, etc,
&BBF A LA MODE.—6 lbs. lower side of
MM round of beef; lard with fat pork cut in narrow,
v.-$ thin strips, rolled in parsley, onions, and dry
mushrooms, all chopped fine: salt and pepper; lay a
slice of fat pork in the bottom of your pat, the beef upon
it with a small onion in which you have stuck 2 cloves,
a small piece each of carrot and turnip (and, if liked,
a piece of bay-leaf); 1 gill water; cover tight, cook
very slowly from 5 to 6 hours; when half done, turn it
over, pour over the meat a wine-glass of brandy ;. cover
tight again until done; be careful not to let it burn;
strain the gravy; serve hot Very fine cold. A very
old French receipt—Mrs. A. F. Johnson, Cranford,
N. J.
Boiled Flank of Beef.—Wash the flank, and
make a dressing as for turkey, which spread over it,
first having salted and peppered well; then roll up and tie;
wind the twine around it several times to keep in place;
then sew up in a cloth kept for that purpose; put a small
plate in the pot and put in the meat, then pour on it
boiling water enough to cover, and boil gently 6 hours.
When done, remove the cloth, but not the twine until
stone cold; then cut m thin slices, and you will have
alternate layers of meat and dressing. This is a nice dish
for breakfast or tea. — Mrs. Mary Hoff, Waukegan, Ill.
Corned Beef.— Boil until soft enough to pull the
bones out; place in an earthen dish, and pour over it the
water it was boiled in, after removing fat; place a plate
on it and a heavy weight; have sufficient water, so that
when the weights are on, it will come to the top of the
meat; let stand until cold, then cut in thin slices, and
it is ready for the table. — Kate H. Fridley, Carlisle, Pa.
Corned Beef.— Cook the beef in plenty of water,
but the water should be boiling before the beef is put in;
then it holds all its juices, and is much nicer than put in
cold water. I pour out some of the corned-beef water in
another kettle forthe turnips and cabbage, aslthinkthey
spoil the taste of the meat; I cook nothing in with the
meat but potatoes; your corned meat is much nicer to let
it cool a Htde in the water before taking out—Annie H.
Presbrey, Steep Brook, Mass.


MY "FAVORITE RECEIPT:1
Sausage. - 1 lb. salt, # lb pepper, teacup sage, to
AO lbs. meat.— Mrs. C. Hendrukson, Hempstead, L. I.,
K. Y.
Sausage. - lb. salt, 20 lbs. meat, 2 oz. pepper, 1
r. up sage. — Mrs. Susan L. Parmalie, Nichols, Conn.
Sausage. - T11 each pound well-chopped meat add
1 teaspoon salt, 1 teaspoon sage, 1 small ttaspoon pep-
per; and to every 3 pounds meat add 1 teaspoon allspice
or cloves, 1 teaspoon ginger, 1 teaspoon summer savory;
mix thoroughly. — Mary A. Robinson, Moretown, Vt.
Sausage.- Cut the meat m convenient size for
grindmg, spread on a table the thickness of a slice,
sprinkle the salt, sage, and pepper evenly, using your
own judgment as to the quantity; grind; the seasoning
will be well mixed without further trouble. To Cook;
Make in patties about like biscuit, place in frying-pan,
half cover with watei, put a lid on, and let it couk slowly
until the water dries out; then take the lid off, and fry a
delicate brown.— Ida Comegys, Perrydale, Oreg.
Sausage to Keep.—To 75 lbs. meat, 3% teacups
salt, 2 teacups pepper, 3 teacups sage; mix thoroughly;
then fry and pack m stone jars, and cover an inch deep
with lard; and when using it out, return the lard while
hot. We have kept sausage prepared thus, good, sweet,
and fresh for a year. — Eva Bonnell, Salem, Iowa.
Sausage Rolls.—Paste same as for a pie, only
not so rich; roll the sausages in separate pastes; bake in
the oven till lightly browned.— Mrs. Brodie, Halifax,
Nova Scotia.
Sausage Seasoning. —3 even teaspoons pow-
dered sage, 1% even teaspoons salt, 1 even teaspoon
pepper, to each pound meat. — Mrs. L. K. Minnick,
Nimisila, O.
Scrapling.—Take 2 hogs' heads, or as many as you
like, clean good and cook very tender; hash fine; add 1
teacup of the liquor they were cooked in to each head;
pepper, salt, and sage; thicken it, % corn-meal, the other
flour, as stiff as you can; stir it with an iron spoon;
pack in a crock until cold, then slice and fry to a good
brown, and you have something nice.—Mrs. Melinda
McKee, Troy. Ills.
Souse.—2 sets pigs' feet boiled in salted water slowly
until the meat falls from the bones. Take out all the
bones, cut the meat m small pieces, and return to the
kettle m which they were boiled with the liquor; season
with salt, pepper, sage, savory, and sweet marjoram, stir
all well together and let it sunmer slowly 20 minutes; put
it mto deep dishes. When cold, cut m slices. Eat cold
or hot, with vinegar.— Julia NeuSauer, Minnesota Lake,
Minn.
Roast Tenderloins.— Take about 3 lbs. of fresh
pork tenderloins; have them split. Boil a small measure
of white onions, flavor with sage, pepper and salt; chop
well, and ue up in the loins. Serve with a brown gravy
and apple sauce. Pork must be well cooked.— Mrs, J.
Rickards, 338a Monroe street, Brooklyn, N. Y.
Australian Haricot.—2 lbs. mutton chops, 1
good-sized onion, 1 medium-sized carrot, 1 teaspoon salt,
pepper to taste. Trim allfat from the chops and fry them
till a light brown. Cut onion in thin slices and fry it
also. Then cut carrot thin and fine, and fry it, taking
care not to burn it. Put chops, onion, carrot, salt and
pepper into a stewpan, pour on just enough cold water
to cover, and set on to stew. When it comes to the boil
skim carefully, pour in a litde cold water, and when it
boils again, skim well, and then set it where it will stew
gently for 2 hours. Thicken with flour (brown pre-
ferred), and a dessertspoon of tomato sauce added at
this stage is an improvement. Put some nice lightly
1 browned toast around the edge of shallow dish, pour in
the haricot.—Mrs. J. J. Haley, Melbourne, Australia.
Indian Curry.—To about # lb. butter add 2'
onions and a little piece of garlic. The butter should be
hot, and the onions fried a light brown before putting in
the chicken or meat, which should also be browned
before adding the other ingredients. A large tablespoon
! curry powder, a dessertspoon corn-starch, a dessertspoon
I sugar, to be rubbed together and shaken in over the
| stew. Stir this well together, peel and quarter 2 or S
sour apples, the juice of a lemon should be added, and
about 2 ounces of raisins. Salt to taste; pour over about
] 1 pt. water. Cook slowly for\ hour. Delicious.—Mrs.
James Farish, Yarmouth, Nova Scotia.
Beefsteak Stew.—Take a 2-lb. beefsteak, cut in
pieces about 1 in. square, place in a kettle with a teacup
water. Take 6 large onions, slice thin, pepper and salt
between each layer; prepare potatoes enough for a meal,
similar to the onions, with a little butter. Place the
potatoes over the onions, with the meat in the bottom.
Cover over close, until done.— Mrs. M. E. Yates, Rock
Island, Ill.
Cape Cod Stew. — 5 lbs. fresh beef, 1 cup suet, 3
pts. water, 5 turnips, 5 parsnips, 3 carrots, 17 potatoes, 5
onions, if to taste; 11 dumplings, made with Royal
Baking Powder, and 1 qt. flour, as usual. Don't let the
water boil away; keep the same quantity of water until
cooked. The suet must be fried until brown, then put in
the beef, with salt and pepper, 3 pts. boiling water; 2
hours for the turnips and parsnips, 1 hour for omons, and
the same time for potatoes; 30 minutes for the dumplings;
if liked, the gravy thickened with 3 small tablespoons
flour. Boil up and serve hot as possible.—Miss H. M.
Athins, North Chatham, Mass.
Combination Stew.—Meat of any kind, cabbage
as much as wanted, 2 large tomatoes, or, if they can't be
had, 3 tablespoons good vinegar; 1 tablespoon sugar;
pepper and salt to taste, 1 good apple, yz teaspoon
cloves; scorch flour a nice brown, enough to thicken to
suit taste: put m a little butter, 1 teaspoon coriander
seed, ground; 2 large onions, G large potatoes; add
thickening last. Serve hot. Fit for a Queen.—Mattie
J. Powell, Oroville, Cal.
Irish Stew. — 5 lbs. beef, nearly cover with water,
: boil fur about an hour or until water has all boiled off,
let it roast; keep turning and. pouring in a very little
water to prevent burning. When rousted nicely, put in
your potatoes, nearly cover with water, bring the beef on
top; let cook % hour. — Maggie Parker, Slate Hill, Pa*
Stewed Mutton.— For 2 or 3 lbs. mutton chops,
take salt pork drippings; have it hot; fry brown the1
chops on 1 side, turn and brown on the other, then put
in stewpan or earthen jar and add 1 cup turnips cut in.
dice, % cup carrots, a few sprigs parsley, 2 qts. water;
season to taste; set on the back of the stove to simmer
down. The stock will make nice soup with the addition
of a tablespoon of rice or any other of the materials used
for soup.—Mrs. E. J. Wadsworth, Taylor's Falls, Minn.
Tender Meat.— To have meat tender and juicy,
without basting, use a kettle made of good sheet-iron,
with an inside ketde of tin. Have the water in the out-
side ketde, none on the meat; have the lid to fit the outer
kettle. The outer kettle musthave 2 pieces of sheet-iron
riveted on so the water will pass through, and the inside
ketde will rest on them, and not on the bottom of the
ketde. I have used this ketde for 10 years, and never
had tough meat.—Mrs. Dr. E. Freeman, 557 McMillam.
street, Walnut Hills, Cincinnati, O.


POULTRY AND GAME.
13
"Paddy."—Take 3 lbs. veal, 1 lb. ham, trim off all
the fat; then mix with 3 eggs, 6 soda-crackers, grated,
pepper and salt; make up in z rolls about as thick as
your arm, put bits of butter over the top, and a little
water in the pan; bake 2 % or 3 hours in a moderate
oven. The meat is chopped as for sausage-meat; slice
off, and serve cold, or heat through in a spider and serve
hot; will keep a long time.—Josie E. Parker, Cheshire,
Conn.
Veal Croquets.—4 lbs. roast veal, chopped fine;
1 teaspoon chopped onions, 3 of parsley; pepper,
salt and mustard; % lb. butter, 1 pt. bread-crumbs, 3
eggs; roll in bread-crumbs; put in lard boiling hot —
Mrs Vincent Butler, Allegheny City, Pa.
Veal Fritters.—2 lbs. veal, without bones, chopped
fine; ^ lb. crackers, rolled fine; 3 well-beaten eggs,
with salt and pepper to season; fry slowly in hot lard;
brown one side, then turn and brown the other; serve
while hot—Manervia Ridley, Marion, Ind.
Veal Loaf. — 3 lbs. lean veal or fresh pork, 3 eggs,
well beaten, 6 tablespoons cream or good milk, 6 crackers
rolled fine, or equivalent in bread-crumbs, 1 tablespoon
salt. 1 teaspoon pepper, 1 of thyme, all worked well to-
gether; pack in an iron basin, put bits of butter over it,
and bake 2 hours. This we know to be right.—Mrs.
Wm. H. Northup, Franklin, N. Y.
Veal Loaf.— 3% lbs. veal, fat and lean, 1 thick
slice fat salt pork; chop the whole, raw; take 6 common
crackers, pounded fine, 2 eggs, % cup butter, 1 table-
spoon pepper, a little cloves, and any herb to suit the
taste; mix all well together, and make into a loaf like
bread, and put into a shallow baking-pan with a little
water; cover with bits of butter, and dredge flour over
it; bake slowly 2 hours, basting it as you would meat:
is nice cut in thin slices for a tea dish, and will keep
well. — Miss Sarah Mangan, Hicksville, L. L, N. Y.
Veal Loaf. —3 lbs. veal from the leg, # lb. salt
pork; both are chopped fine; roll 6 soda-crackers very
fine, and mix with meat; then 3 eggs, mixing them in,
one at a time; then the grated rind of 1 lemon, ^ of a
nutmeg, 2 tablespoons chopped parsley, 1 teaspoon sweet
herb, 1 of salt, 1 of pepper, % cup melted butter; mix
all well together; work as for bread, shape in loaves, and
put in a deep meat-tin; sprinkle cracker-dust over, and
lay on small lumps of butter; put two cups of water in
pan, basting every few minutes, and bake in moderate
oven two 2 hours.—Annie Morrow, Reading, Pa.
Veal Loaf.— 4 lbs. chopped veal, % lb. salt pork,
chopped fine, 4 eggs, beaten light, 4 tablespoons bread-
crumbs, % pt milk, 1% teaspoons salt, 3 teaspoons sage,
% teaspoon black pepper; mix thoroughly; put in a
bread-pan, spread top with butter, and bake 3 hours.—
C. T. Frary, 46 Norman street, Cleveland, O.
Veal Marble.— Boil a beef tongue the day before
it is to be used, and a like number of pounds of lean veal;
grind separately in sausage-cutter; season tongue with
pepper, powdered sweet herbs, a teaspoon mustard, and
a pinch each of nutmeg and cloves; season veal same,
adding salt; pack in alternate spoonfuls, irregularly as
possible, in cups, bowls, or jars, well buttered; press
very hard as you go on; smooth top, and cover with
melted butter: when cool, close the vessels; keep in
cool place; turn out whole, and cut in slices.— Miss
Sophie Hansen, Spalding, Mich.
Veal Pot-pie.— 2 lbs. veal, cut in small pieces, %
lb. salt pork, sliced thin, 4 qts. cold water; pepper and
salt all, and put on the fire; after boiling 1 hour, have 3
lbs. light bread-dough picked in small pieces, put in a
saucepan with veal and pork, and let it boil for 20 min-
utes , serve as soon as taken from the fire.—Miss Sarah
Mangan, Hicksville, N. Y.
Poultry and Qarrje.
IggRTJNSWICK STEW.-l chicken, cut up,
2 qts. water, 2 or 3 slices fat bacon, cut in small
*™'^ pieces; let boil gently 4 hours, add % pt. Irish
potatoes, cut small, yz pt. ripe tomatoes, peeled and cut
fine, pt. butter beans, 3 ears tender corn, cut down the
center of each grain and then scraped off or grated, 1 tea-
spoon pepper, the same of sugar, a lump of butter as large
as a hen's egg, and salt to taste: let this boil 1 hour; then
take out all the bones, and serve hot.— Mrs. E. M.
Miracle, Plankinton, Dak.
Boned Chicken. — Boil a young fowl in a little
water until very tender; pick meat from bones, chop fine;
season with pepper, salt, and butter, and pour over it the
liquor that the chicken was cooked in, which should be
boiled down to a jelly; put it in a basin, and press down
with a weight until cold; keep in a cool place. It is
best to prepare this the day before it is wanted for use:
then it may be sliced thin with a sharp knife. Makes a
delicious sandwich.— Mrs. R. B. Mcllvain, Mt. Holly,
N.J.
Chicken Croquets.—Meat of chicken boiled and
chopped fine, 3 small teacups water in which the
chicken was boiled, butter the size of an egg, rolled in a
tablespoon flour, and pepper and salt to taste; cook this
10 minutes; remove from the fire and stir in 2 eggs, well
beaten; give it one more boil, ana place on a dish to
cool; when cold, divide mto croquets, roll them m cracker
crumbs and egg: drop mto boiling lard and fry a light
brown.— Omelia R F. Johns, Bristol, Pa.
Croquets of Fowl or Meat.— Mmce the meat
finely, removing the skin and bones, and fry 4 small
onions inl tablespoon butter until brown, then mix them
togeiher and dredge the whole with 1 tablespoon flour;
add pepper, salt, and ground mace or nutmeg, at pleasure;
beat 2 eggs with 1 tablespoon powdered sugar, and stir
lightly through the mass; set away until cold, then make
into oblong balls the size of a large pigeon's egg; dip
each one in beaten egg and then m crumbs rolled very
fine; fry a rich brown m plenty of boiling lard or butter,
and serve on a bed of mashed potato with a light feathery
border made by quickly grating a boiled potato directly
on the platter. — Miss Bessie Murray, Davenport, Iowa.
Fricasseed Chicken.— Clean, wash, and joint
the fowls; put m pot and salt a little; boil until you can put
a fork into them easily; take them out and leave the
water they were cooked in on the fire: lei. it boil down to


1G
MY "FAVORITE RECEIPT."
Plain Omelet.— 1 egg for every person and 1 over,
3 tablespoons milk to every egg; salt and pepper; beat
whites and yelks separately, add milk, salt, and pepper,
beat together thoroughly; have ready hot buttered spider,
pour in, and when nicely browned, fold over and let
stand where it will cook slowly for a minute; turn out on
a hot plate, and serve.— Mrs. H. G. Bailey, Jersey
City, NT.
Omelet Souffle.—1 cup flour, 1 pt. milk, 1 table-
spoon sugar, butter size of walnut; scald milk, flour, and
butter together: after batter is cold, stir in the yelks of
6 eggs; stir in froth of whites just before baking; bake
in quick oven; sauce. — Mrs. A. W. Vogdes, Fort
Monroe, Va.
Tomato Omelet.—1 large spoonful butter, and a
medium-sized onion, cut fine and fried a light Drown;
have 6 large tomatoes cut across, remove the seeds, and
peel without scalding; cut them in small pieces, put
them with the browned onion, and fry them until the
juice is all absorbed without scorching; add 1 egg to
every spoonful tomatoes; salt and pepper, beat well and
light; put a good piece of butter in frying-pan; when
hot, pour the mixture on, fry brown, double in two, and
serve hot.— Mrs. A. E. Johnson, Cranford, N. J.
A Nice Breakfast Dish.— Mince any kind of
cold meat, season with pepper and salt, and add a few
bread-crumbs; cover the bottom ot scallop shells orsmalL
saucers with the meat, putting in each a bit of butter;
break a fresh egg on top of each, and set in a hot oven;
when the egg begins to cook, sprinkle a little cracker-
powder on it and a dust of salt; serve hot.—Jennie L.
Hicks, Clinton Corners, N. Y.
Salads arjd Salad pressing.
|V/J6EAN SALAD.— Soak small dried beans, and
boil in salted water until done, but not broken;
when cold, add grated onion and chopped parsley
to taste; dress with salt, pepper, vinegar, and olive oil to
taste.— Mrs. Ernest E. Crepin, Montague, Mich.
Beet Salad.—1 qt. raw cabbage, chopped fine, 1
qt. boiled beets, chopped fine, 1 yz cups sugar, 1 teacup
grated horse-radish 1 tablespoon salt, 1 teaspoon black
pepper: cover with cold vinegar ^nd keep from the air.—
Mrs. W. J. Wood, Mt Clemens, Mich.
Cabbage Salad. —Chop cabbage very fine, take
lump butter size of egg and melt, % teaspoon each mus-
tard and salt, and % of pepper; mix these all smooth in a
cup vinegar, and pour over the melted butter, leaving on
the fire all the while; when it boils, stir in 2 eggs, well
beaten, stirring constantly; when cold, pour over the
chopped cabbage.— Nellie C. Valentine, Flushing,
L. I., N. Y.
Cabbage Salad.— For 1 large head, 3 eggs, 4 ta-
blespoons melted butter, 1 coffeecup vinegar, 1 table-
spoon mustard, 1 tablespoon salt, 1 tablespoon pepper;
mix well together, set on the stove, and stir until it
thickens; small cup sweet cream, beat up stiff, and stir
in just before sending to table. — Mrs. L. M. West,
Canton, N. Y.
Cabbage Salad. — For 1 qt. finely cut cabbage
beat the yelks of 2 eggs with 2 teaspoons white sug.1r, 2
of ground mustard, 1 level full of salt, and J/$ teaspoon
pepper; add 5 tablespoons good vinegar and 2 of butter,
place over fire, and stir till it thickens; then pour over
the cabbage, and mix thoroughly. — Kate Ballou, Na-
tional, Iowa.
Celery and Apple Salad.—Cut equal quantities
of celery and tart apples, as for chicken salad; mix and
dress with salt, pepper, vinegar, and made mustard and
olive oil to taste.—Mrs. Ernest E. Crepin, Montague,
Mich.
Chicken Salad.—Of 1 chicken, boiled tender, take
the white meat and meat from the second joint, 1 small
onion, 1 stalk celery, and 1 pickle; chop fine or cut in
Small pieces. Take % cup vinegar, let it come to a boil,
then add yelks of 2 eggs, 1 teaspoon mustard, 1 teaspoon
butter, beaten together; simmer 1 minute, add 1 teaspoon
celery-seed, and salt and pepper to taste. Dress with,
celery tops and hard-boiled eggs.— A. M. Wathen,
Louisville, Ky.
Chicken Salad.—To 1 chicken use 6 heads
celery; cut the celery into ^-inch pieces; yelks of4
eggs, thoroughly beaten, then fill cup % full vinegar; %
teaspoon mustard, dissolved in little vinegar; butter the
size of an egg; season with salt and pepper; then place
on fire and boil; remove, and when cold, pour over the
chopped chicken and celery. Just before serving, pour
over the whole pt. sweet cream and mix well.—Miss
Fannie E. Hodson, River Forest, Ill.
Chicken Salad.—The best meat of 2 chickens
minced fine, twice as much minced celery, 5 hard-boiled
eggs, 4 large spoons melted butter, rubbed with the
yelks, and the whites minced fine. Mix thoroughly with
this 1% spoons mustard; salt and pepper to taste;
moisten the whole with 1 cup cream, or chicken grease,
which is better, and a little vinegar. Make pretty moist.
In absence of celery, use cabbage.—Mrs. Peter R. Stults,
.
Cranbury, N. J.
Chicken Salad.—For a company of 10, take 1 large
chicken; boil until tender; when cold, pick the meat off'
and cut fine, being careful to remove all the skin and fat.
Take nice white celery and cut it fine — equal parts of
celery and chicken. For the dressing, take the yelks of
5 eggs, 1 tablespoon salt (scant), 2 teaspoons yellow mus-
tard, % cup vinegar (scant), % cup cream, pinch of red
pepper, a little sugar, 1 tablespoon butter, mixed with 1
tablespoon flour; mix together and stir over the fire until'
it thickens or boils. After it has cooled, add 1 tablespoon
olive oil.—Rackel E. Barton, Mt. Ephraim, N. J.
Cucumber Salad.—12 medium-sized green cu-
cumbers, 1 teacup rich, sweet cream, 1 egg, 1 tablespoon
sutjar, % teacup vinegar. Have cucumbers ice cold,
slice thin, sprinkle with pepper and salt, let stand 15-
minutes, squeeze dry with the hand, then turn them over.
The dressing is made by beating the cream, egg and
sugar to a froth, then adding the vinegar; keep cool till
ready to serve.—May A lien, Alfred Centre, N. Y,


SALADS AND SALAD DRESSING.
17
'Egg Salad.— y doz. eggs, boiled very hard, and
cut through middle; take out yelks and mix with follow-
ing: 3 rolled water-crackers, 1 large teaspoon each mus-
tard and celery-seed, with salt, pepper, and vinegar to
taste, and piece of butter size of walnut. When this is
thoroughly mixed, make into balls to fit the places for-
merly occupied by the yelks; then serve.— Manie
Landis, Bird in Hand, Pa.
Fruit Salad. — Take 1 pineapple, pare and scrape
and cut in thin slices; next 3 or 4 oranges, pare and re-
move the white skin; also 4 bananas, cut in round thin
pieces; put in a high glass dish, sift powdered sugar
over them, then a small quantity of sherry wine, and it
will be found very nice eaten with cake.—Mrs. T. B.
Kirby, Riverside, Conn.
Lobster Salad.— 1 can lobster, chopped fine; 12
hard-boiled eggs, chopped fine; 1 cup vinegar, 1 table-
spoon mustard, 1 tablespoon pepper, piece of butter size
of an egg, % cup sweet cream, 2 raw eggs beaten with
the ingredients. Heat until boiling, and pour on the eggs
and lobsters. Garnish with celery leaves and eggs.—
Mrs. VG. Ray Whiting, Holland, N. Y.
Potato Salad,— Use boiled potatoes while still
warm, slice them, and add a little grated onion and a gen-
erous quantity of chopped parsley. Dress with salt,
pepper, vinegar and olive oil.—Ernest E. Crepin, Mon-
tague, Mich.
Potato Salad.— Slice cold boiled potatoes very thin
to cover the bottom of a salad-bowl, sprinkle over a little
salt, and cover with the following salad dressing; then
another layer of potatoes, and so on till the bowl is full.
Dressing: Beat 2 eggs to a stiff froth, whites and yelks
together; add y cup butter, same of cream or rich nulk,
J/£ cup vinegar, small teaspoon salt, teaspoon mustard
dissolved in some of the vinegar, stir all together in a
bowl, set in a kettle of boiling water, and steam till it is a
smooth cream; if it cooks too long, it will curdle; chop
small onion very fine; stir in.—Mrs. M. M. Brown,
Ithaca, N. Y. ^
Potato Salad.— 1 qt. cold boiled potatoes sliced
about the size of a quarter, 2 hard-boiled eggs, 1 good-
sized onion, large % cup cider vinegar, and 1% cups
water; pepper and salt to taste. Put the sliced potatoes
in salad-bowl, put in another bowl the vinegar, pepper,
salt, water, the whites of the eggs cut fine, the onion cut
fine, the yelks of the eggs made smooth with a little water.
When all is well mixed, pour over the potatoes and serve.
Noted for being good.—Miss S. Monsees, 128 Cole
street, Jersey City, N. J.
Potato Salad.— % head cabbage, 1 onion, 4 large
potatoes, boiled and chopped; 6 eggs, boiled hard; %
cup butter, 2 tablespoons sugar, 3 teaspoons celery-seed,
2 teaspoons ground mustard, salt and pepper to taste, 1
raw egg, vinegar to moisten; mix yelks of eggs and
butter to a cream; chop the whites; add the raw egg
last, well beaten.—Mrs. M- A. Chipman, Anderson,
Ind.
Potato Salad.—Take 6 cold potatoes, boiled the
day before, peel and cut in dice; a heaping tablespoon
butter; brown m a saucepan, then lift from the fire; put
the potatoes in the pan and mix well in the butter, but do
not mash; take 1 large or 2 small heads of celery,
cut small, and mix with potatoes. For the dressing, beat
1 egg until very light, then pour in olive oil until the
mixture becomes thick, pouring a little at a time and
stirrmg constantly; into this put 1 teaspooon made
mustard, % cup vinegar, 3 teaspoons Royal Extract
Lemon, and 1 teaspoon salt Pour this over the pota-
toes and celery; let stand an hour, and serve.— Miss E.
G. Urian, 5503 Woodland Avenue, W. Philadelphia, Pa.
Salmon Salad.—The yelks of 3 eggs, % cup
cream, % cup vinegar, 2 teaspoons brown sugar, salt,
pepper, and celery-seed to taste; let this mixture boil
thick like custard, and pour over one can of salmon.—.
Mrs. Lillie J. Rogan, Thomasville, Ga.
Salmon Salad.— 1 can salmon, 2 cups chopped
cabbage or celery; heat the following and pour over it:
1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon butter, 1
teaspoon mustard, y cup vinegar.—Mary E. Warren,
Scottsville, N. Y.
Sardine Salad.— 1 box sardines, 1 head lettuce
large, or 2 small, 1 cucumber large, or 2 small, 2 hard-
boiled eggs; slice cucumber and eggs very thm; cut sar-
dines through the middle, take off loose skin and bone;
put row of lettuce leaves around edge of salad-dish and fill
in center with lettuce; then arrange cucumbers, eggs, and
divided fishes so that they will look handsomely. Serve
with vinegar, sugar, or salt and pepper or salad dres'
sing.—Mabel Allen Sleeper; Camokorz, Bulgaria,
European Turkey.
Shrimp Salad.— lean of shrimps; wash and cut.
in halves; some time before the salad is wanted, make a
dressing of 2 eggs (whites beaten to a froth, then yelks-
beaten with them,, add 1 tablespoon oil, 1 teaspoon salt,
the same of pepper, y cup vinegar, cold, 1 teaspoon
mustard made up m a little cold water; put all on stove,
and stir until it thickens; let it get quite cold, and just
before serving pour it over the shrimps, to which has
been added an equal amount of celery or lettuce; garnish
with lettuce or parsley.— Mrs- Chas. S. Treadway,
Bristol, Conn.
'Veal Salad.— Take a knuckle of veal, boil in 6
qts. water slowly for 6 hours; pick out all the bones,
chop the meat, add the juice, which should be mosdy
absorbed, 2 teacups cracker-crumbs rolled; cinnamon,
pepper, and salt; put in a mold with hard-boiled eggs
sliced and laid around. Eat cold.—Mrs. A. G. Hall,
Passaic, N. J.
Salad Dressing1.— 1 teaspoon salt, 1 teaspoon
mustard, 3 teaspoons white sugar, 2 tablespoons vinegar,
2 tablespoons olive oil, 2 tablespoons sweet milk, 2 eggs
beaten separately; mix salt, mustard, sugar, and yelks
well beaten, add slowly the milk, then gradually the
vinegar; add oil, drop by drop (otherwise it is liab'e to
curdle); set on the stove, stirring constantly till it
almost boils, then add the whites beaten to a stiff froth;
set aside to cool, stirring every 10 or 15 minutes while
cooling: chop the salad fine and pour dressing over.—
Mrs. J. McCormich, Aurum, New
Salad Dressing-, French.—3 eggs, 3 tablespoons
olive oil, 2 tablespoons mustard, 1 cup sweet cream, 1 cup
vinegar, 1 teaspoon salt, 1 teaspoon pepper; nux the
mustard and oil, then the eggs well beaten, cream,
vinegar, salt, pepper, all together; put the nuxture m a
bowl; set it in a tin of boiling water, boil gently until it
is as thick as cream; when done, put it m a quart jar
and cork tight, and it will keep for months. Can be used
for all kinds of salads and slaws.— Miss May Oberts,
Racine, Wis.
Salad Dressing1 for Potatoes or Toma-
I toes.—Yelks 3 eggs, 5 tablespoons olive oil, 1 cup
milk, y cup vinegar; beat eggs very light; stir in oil, a
little at a time, then milk and vinegarput on fire and
boil till like cream, when cold, season with salt and.
pepper. — Mrs. C. E. Knight, Brooklyn, N. Y,



DESSERTS.
Gleams.
^^^ALEDONIA CREAM.—Beat the whites of 6
j^^R eggs to a very stiff froth; add gradually 6 table-
spoons powdered sugar, beating not less than 30
minutes; then beat in a cup of jelly (cut in small pieces);
-serve in saucers with rich cream flavored with Royal
Extract Vanilla.— Mrs. S. D. Carey, College Hill, O.
Caledonia Cream.— 2 oz. raspberry jam, sifted
loaf sugar, the whites of 2 eggs; put all in a bowl, and
teat with a spoon for % hour. A great delicacy.—Mrs.
Leclare, 28 Third Place, Brooklyn, N. Y.
Chocolate Cream.— Soak % box gelatine in
% cup warm water 1 hour; add to the same % lb.
white sugar and 1 pt. new milk; stir all together, and
boil 5 minutes by placing the vessel in another of boiling
water; then add % pt. rich cream; boil 1 minute; flavor
with Royal Extract Vanilla, and pour into molds to
cool. — Miss A tha Harker, Cuba, Ill.
Currant Cream.—1% lbs. fresh red currants, %
lb. sugar, whites of 10 eggs, 1 piece cinnamon, 3 oz.
sago; put currants, stripped and washed, with sugar
and sago in alternate layers in stewing-pan; put in cin-
namon, and pour over it 1 cup cold water; let boil till
sago is clear, taking care it does not burn; when cooked,
remove from fire and add the beaten whites of eggs; fill
in cu;:s or molds, and set on ice.—Mrs. L. Ffato, 43
Duryea street, Brooklyn, N. Y.
Italian Cream.— 1 qt. sweet milk, 1 oz. isinglass,
1 lb. sugar, 1 pt. cream; place milk and isinglass in ket-
tle of water on the fire, stirring constantly until isinglass
is dissolved; then stir in cream (after having it beaten
until it is thick); flavor with Royal Extract Vanilla; stir
until cool.—Mrs. A. G. Scrantons, Fairfield, Iowa.
Italian Cream.—Whip together for nearly an hour
1 qt. very thick scalded cream, 1 qt. raw cream, the
grated rind of 4 lemons and the strained juice, with 10
oz. white powdered sugar; then add % pt. sweet wine,
and continue to whisk it until it becomes quite solid; lay
a piece of muslin in a sieve, and lade the cream upon it
with a spoon; in 20 hours turn it carefully out, but mind
that it does not break; garnish with fruit-jelly or with
flowers. Some finely powdered cinnamon should be
dusted pretty thickly over it; always serve cold. This
receipt was obtained from the nuns of Santa Clara Con-
vent at Palmas, in the island of Grand Canary.—Mrs.
Thomas Smith, Raymond, Dak.
Italian Cream.— Cover 1 oz. gelatine with cold
water, and let it stand 15 minutes; take 1 qt milk, let it
boil, s.ir in yelks of 5 eggs, beaten to a stiff froth with
1% cups sugar, and let it boil once; take off, and stir in
.gelatine; while this.is cooling, beat whites of eggs to a I
stiff froth, and when milk and gelatine are nearly cold
stir all well together, and flavor with Royal Extract
Vanilla; pour into molds previously wet with cold water,
and put in a cool place to harden. — Mrs. M. J. Gilder-
sleeve, 424 Cumberland street, Brooklyn, N. Y.
Lemon Cream.— Beat well together 1 qt thick
cream and the yelks of 4 eggs; gradually beat in % lb.
white sugar and the grated rind of 3 large lemons; put
the mixture into a porcelain kettle, and let it'eome to a
boil, take it off, and stir until nearly cold; squeeze the
juice of the lemons into a glass dish, and pour the cream
upon it, stirring until quite cold; serve in jelly glasses.—
Miss M. L. Skinner, Marietta, O.
Rock Cream.— Boil 1 teacup rice till soft in new
milk, sweeten with powdered loaf sugar, and pile on a
dish; lay on it, in different places, square pieces of cur-
rant-jelly, or preserved fruit of any kind; beat the whites
of 5 eggs to a stiff froth with a little powdered sugar,
flavor with Royal Extract Vanilla; add to this, when
beaten, 1 tablespoon rich cream, and drop it over the
rice.—Mrs. S. A. Beezley, Mitchell, D. T.
Russian Cream.—4 eggs, 1 cup white sugar, 1
qt. milk, % box gelatine dissolved in % pt. warm water;
beat the yelks of the eggs and the sugar together, and
cook with the milk, like custard; take this off the fire and
add the well-beaten whites of the eggs, stirring rapidly
for a few moments; add the gelatine and 1 teaspoon
Royal Extract Vanilla; pour into a pretty-shaped mold
to harden, turn out on a dish, and cut off in blocks, like
ice-cream. Make the day before using; very nice.—
Mrs. R. B. Mcllvain, Mt. Holly, N. J.
Sago Cream.—'Wash 3 tablespoons sago, beat the
yelks of 3 eggs, mix them and the sago with 1 qt milk;
cook slowly about 20 minutes; sweeten and flavor to
taste; when cold, add the whites of eggs beaten to a
stiff froth; serve in glass dish or custard-cups.—Mrs.
William Schmidt, Hammonds Plains, Nova Scotia.
Spanish Cream.—Put 1 qt. milk in a saucepan,
which put into a larger kettle of hot water; stir % box
gelatine into the milk until thoroughly dissolved;
beat 3 egg-yelks and 1 cup sugar together, and when
milk is hot and the water in the larger kettle boils,
stir in eggs and sugar to boiling-point; set off fire, stir
in beaten whites of 3 eggs, flavor with Royal Extract
Vanilla, and pour into molds wet with water.— Mrs.
M. H. Paddoch, Jersey City Heights, N. J.
Spanish Cream.— 1 box gebtine, dissolved in 3
pts. new milk, l1 tablespoons sugar, put on to boil; 6
eggs, beaten separately; having boiled, take it off the


ICE CREAMS.
1*
stove and stir in the beaten yelks; put on stove again,
and let come to a boil; take off and beat in the whites,
which have been beaten to a stiff froth; stir all together,
flavor with Royal Extract Vanilla, turn into molds, and
set in cold place; eat either with or without cream and
sugar.—Miss S. E. Allen, Deal Beach, N. J.
Spanish Cream.—IK pis- new milk, 3 eggs,
yelks and whites beaten separately, % box gelatine,
and 4 tablespoons sugar; flavor with 1 dessertspoon
Royal Extract Vanilla; mix the milk, gelatine, and
yelks of eggs together, stirring constantly until they
come to a boil; then put in the sugar and vanilla, then
the whites of the eggs, and stir briskly for a few mo-
ments; pour into molds, which have previously been wet
with cold water.— Mrs. David Heston, 4717 Penn
street, Philadelphia, Pa.
Spanish. Cream.— Take 1 qt new milk, ^ box
gelatine, dissolved in a little milk in cup; sweeten milk
to taste; put on stove and let come to a boil; take 3
eggs, beat the yelks till light, and stir in the milk; then
stir in gelatine, and, after it comes to a boil again, stir in.
whites of eggs beaten to a stiff froth; wet cups with little
cold water, and fill up; set away to get cold. To be
eaten with a litde cream flavored with Royal Extract
Vanilla.— Annie E. Norris, Slate Hill, Pa.
Velvet Cream.— 3 pts. cream, the whites of 6
eggs, and box gelatine; flavor and sweeten the
cream, then beat to a stiff froth; dissolve the gelatine in
a cup hot water, and, when milk-warm, add the cream
andeggs; stir till smooth; line the mold or pan with
sponge-cake, then pour in the mixture.—Mrs. A. M.
Harrold, Farmington, Cal.
Velvet Cream.— Soak % oz. gelatine in % pt
sherry, then dissolve it over the fire, stirring all the time;
rub the rind of 2 lemons with 6 oz. lump sugar; add
this, with the juice, to the hot solution, which is then to
be poured gently into 1 pt. cream; stir the whole until
quite cold, and put into molds.—Mrs. C. Dudley,
Keene, Cal.
Igg Gleams.
|f§CE CREAM.—1 qt. milk, scalded, 1 dessert-
•JH spoon corn-starch, 3 eggs, beaten yelks and sugar,
**'* 1 cup sugar; beat whites to a stiff froth, stir corn-
starch in the milk, and boil; turn the boiling milk on
the yelks and stir; add whites last; flavor, cool, and
freeze.— Mrs. Laura Dunham, Rundel, Pa.
Apple Ice Cream.— 3 qts. apple-sauce, sweetened
to taste, 1 qt water, in which apples were cooked, 1 qt.
sweet cream, beaten well together; just before cream is
frozen, beat light the whites of 3 eggs, and stir into it.—
A. M. Watkefi, Louisville, Ky.
Home-made Ice Cream.—Boil 1% qts. rich
milk with 2% teacups white sugar; pour on to the beaten
yelks of 4 eggs, and return to the fire as for any custard.
Flavor very strong. When cold, just before freezing, add
the beaten whites of 5 eggs and 1 qt. of cream which has
been whipped to a froth. Freeze, taking care to freeze
it stiff and dry before removing the dasher.—Mrs. S.
M. Dummer, 19 Tremont Row, Boston, Mass.
Minute Ice Cream.— 1 pt. sweet cream, yelk of 1
egg; sweeten and flavor to taste; stir well together and
thicken with snow.—Alice Elless, Arthur, Ill.
Vanilla Ice Cream.—2 qts. thick cream, 1 lb.
sugar, 1 pt. new milk, into which cut a vanilla bean.
Put on the fire, allowing milk and bean to boil slowly;
strain through a wire sieve, permitting the small seeds of
the bean to fall into the cream. When it becomes cool,
whip all to a froth and freeze, cutting it down frequently
as it freezes.—Laura Prewitt, Osceola, Ark.
Vanilla Ice Cream.—3 pts. milk, the yelks of 4
tggs, 1 dessertspoon corn-starch, dissolved; a little salt
^ lb. granulated sugar; set on the fire in a tin pail,
placed in a boiler part full of water, and boil until it
thickens; then beat the whites of 4 eggs to a stiff frothr
stir in % pt. pure sweet cream; pour all together while
hot; when cool, flavor with Royal Extract Vanilla and
freeze quickly.—Mrs. Oliver Bonnel, Milburn, N. J.
Very Best Ice Cream (minus cream).—4 eggs,
whites of all beaten to a froth, yelks of only 2; 2% tea-
cups granulated sugar, 2 heaping tablespoons corn-starch
made smooth in a little cold milk, 2 qts. milk, 1 table-
spoon Royal Extract Vanilla. Place milk in suitable dish
over the fire. As soon as hot, dissolve sugar in it. Have
yelks in earthen bowl, and place in stove, and dip spoon-
ful of the heated milk on to the yelks; stir quickly and
thoroughly, repeating the dipping and beating until they
arc of consistency of thin cream and perfectly smooth;
no clots of yelks must be seen. Then add corn-starch,
also prepared like a cream, by smoothing in a little cold
milk; add whites lastly, and stir constantly altogether
with the milk, until it perceptibly thickens. When cool,
add flavoring, and it is ready for the freezer.—Miss Julia
M. Barnes, 1317 Riggsstreet, N. W., Washington, D. C.
Frozen Peaches.— Take 2 qts. canned peaches,
mash rather fine; add 1 qt. cold water and 1 lb. sugar.
Freeze the same as ice cream.—Miss A. A. Finney,
Lambertville, N. J.
Matrimony Frozen.— 1 qt. milk, 1 qt. cream, 6
eggs, 3 cups white sugar, beaten with the yelks; 1 pt.
fresh peaches halved and stoned, or other fruit; heat the
milk almost to boiling, and add it slowly to the beaten
sugar and eggs, stirring briskly all the time; whip in
the frothed whites, return the mixture to the kettle, and
stir till it becomes thick custard. Let it get perfectly
cold, then beat in the cream, then the fruit, and freeze.—
Mrs. M. E. Gray, Fayette, Mo.


20
MY "FAVORITE RECEIPT.''
GuSfeai?dg, Gusfeapd Pies, efeG.
LKOND CUSTARD.— Beat 2 lbs. almonds
|y into a paste with water, and mix them with 2 qts.
'cream and the whites of 20 eggs and 1 lb. loaf
sugar. Put into molds and bake at a moderate heat.—
Miss Tillie Eurick, Prospect, O.
Apple Custard.—6 apples peeled and cored, put
into baking-dish; y cup water, 1 cup sugar; when
cooled, spread over top whites of 4 eggs, well beaten.—
Mrs. E. J. Wilson, 110 E. 86th street, N. Y.
Soiled Custard.— % gal. fresh milk, put in bright
kettle, and just boil; while heating, beat light 6 eggs and
2 teacups sugar; strain milk in this, stirring well; then
boil agam 1 minute, stirring to prevent burning; when
cool, add 1 pt. rich cream and 1 teaspoon lemon or
vanilla. Delicious frozen also.— Miss E. M. Caldwell,
Williamsville, IIl.
Boiled Custard.— 1 lb. butter, melted; 1 lb. sugar,
sifted; 1 lb. flour, 8 eggs, beaten separately; 2 oz. can-
ary seed.—Ada L. Stay ion, Lin wood, O.
Cheap Custard.— 3 eggs, beaten thoroughly; 2
tablespoons white sugar, 1 pt. milk, nutmeg to suit taste,
a little salt; stir all together, adding eggs last.—Miss
Georgie A. Rice, Cresford, Dak.
Cocoanut Custard.— 2 cocoanuts, 'i.% cups sugar,
4 eggs, 3 scant cups cream; add milk of cocoanut last.—
Laura J. Entriken, Malvern, Pa.
Cup Custards.—Beat 4 eggs with % cup white
sugar; add 1 qt. rich new milk, 1 teaspoon Royal Ex-
tract Nutmeg, Almond, or Vanilla; stir all together;
pour into cups, and place in a dripping-pan of water, set
into an oven, and bake with moderate heat.— Savannak
Hack, Corley, Iowa.
Poor Man's Custard.— 2 eggs, 2 tablespoons
flour beaten with, the eggs, 1 pt. sweet milk. Bake in
common pie-tin. Sauce: Cream, sugar and nutmeg,
and Royal Extract Vanilla.—Mrs. Laura E. Ellis, Con-
cord, Neb.
White Potato Custard.— 5 large white potatoes,
1 qt. new milk, 2 eggs, % lb. sugar, piece of butter the
size of an egg. Let the milk come to a scald, grate the
potatoes and stir them in the milk, then the beaten eggs,
then the sugar. Let this boil about 7 minutes, being
very careful not to let it burn; then add the butter. This
will make 3 good-sized custards.—Mrs. C. P. Marshall,
Valley Centre, Kans.
Snow Custard.— 1 qt. new milk, 4 large eggs;
sot the milk on top of the stove in a clean iron vessel,
separate the eggs, beat the whites int« a stiff froth, with
1 tablespoon white sugar. When the milk is scalding
hot, slip the whites on top of the milk; then, when
cooked, skim them out on a dish. Whip up the yelks
with 3 tablespoons sugar and a little pinch of salt; pour
into the milk, stirring rapidly, until it comes to a boil,
then lift it off, for if it is allowed to boil, it will curdle.
Pour into a dish, with any kind of flavoring preferred,
and put the whites of eggs on top.—Annie M. Palmer,
Norvell, Mich.
Custard Pie.—1 qt. new milk, 4 tablespoons white
sugar, 3 eggs, and a little nutmeg. Line a tin pie-plate
1inches deep. Beat the eggs well, put sugar and nut-
meg in, boil the milk, pour over the eggs, and bake in a
very slow oven.— Mrs. E. P. Hall, New Rockford,
Dak.
Custard Pie.— Yelks of 4 eggs, 1 qt. sweet milk, 3
tablespoons flour, sweeten to taste, lump of butter size of
egg, flavor with nutmeg or lemon. Cook the float, have
your paste baked, then put in the float, set in oven, let
brown; take the whites, beat and sweeten, and put on
top, and bake in oven and let brown,—Mrs. Mary
Talbert, Crawfordsville, Ind.
Apple Custard Pies.—Grate or steam 12 moder-
ate-sized apples; add 1 teaspoon salt, sugar and nutmeg
to taste, 3 eggs, well beaten; 1 pt. milk, and 1 tablespoon
melted butter, the grated rind of 2 lemons, and juice of
1; pour the mixture in lined plates and arrange strips of
paste in net-work over the top. Sift powdered sugar over
them when done.—Mrs. Lou 5. Nally, Frederickstown,
Jelly Custard Pie.—4 eggs, whites beaten sep-
arately: 1 cup sugar, 2 tablespoons butter; beat well;
add 1 cup nearly full of jelly; last thing, add the whites
of the eggs; bake on thin pastry.—Mrs. Chas. W. Eng-
land, Lanoke, Ark.
Lemon Custard Pie.—Beat well the yelks of 6
eggs ; add 2 cups sugar, 2 lemons, juice and grated rind,
1 tablespoon corn-starch; beat again, then stir in 2 cups
sweet milk. While baking, beat the whites of the eggs
with 1 cup sugar; spread and brown. Makes 2 pies.—
Mrs. M. J. Marcy, Cape May City, N. J.
Lemon Custard Pie.— Take 1 lemon, grate the
yellow off, cut in two and rub on grater, taking care to
omit white and seeds. Take lb. sugar, 3^ oz. flour,
yelks of 4 eggs, 1 pt. water, a small piece of butter, and
stir all together. Line a pie-pan with paste, fill as full
as you can, and bake. Take the whites of the eggs and
whip to a stiff froth, and add 1 tablespoon powdered
sugar for each egg. Stir and spread over pie when
baked; return to oven for 3 minutes.—Mrs. F. //.
Kirket, De Land, Fla.
Lemon Custard Pie.— 2 large cups water, yelks
of 2 eggs, 1 cup sugar, 1 tablespoon corn-starch, the
juice and grated rind of 1 lemon,—to be boiled to a thick
custard. Stir all the time while cooking; have your
crust baked; prick the crust before baking, to prevent
blistering. When baked, pour in your cooked custard,
beat the whites of the 2 eggs to a stiff froth, with a little
white sugar, and spread over the top; set in oven to dry.
Splendid.— Mrs. L. R. Minnich, Nimisila, O.
Lemon Custard Pie.—6 eggs, 2 lemons, 2 cups
white sugar, 2 teaspoons corn-starch; grate off the rind
of lemons, peel off the inside skin; grate the balance of
lemons, add sugar, corn-starch, and yelks of eggs; beat
all together, then add the milk. Line the dish with
crust, put the pie in the oven, and bake till done; then
beat the whites of eggs to a stiff froth, put on the pie,
set in oven and brown.—Fannie Q. Larason, Lambert-
ville, N. J.
Lemon Custard Pie.— 5 eggs, 3 cups new milk,
grated rind and juice of 3 lemons, 5 cups sugar, 1 table-
spoon flour. Mix all well together, excepting the whites,
which should be whisked until light, and added last of
all. Bake on rich crust; makes5pies.—MissEdithA.
Hooves, Russellville, Pa.


LEMON PIES.
water, and boil a few seconds; pour over the sugar and
butter, stir well, and set away to cool; then beat the
yelks of 2 eggs and stir in; lastly, add the grated rind
and juice of 1 lemon; bake on one crust; when cold,
beat the whites of 2 eggs to a stiff froth, add 1 heaping
teaspoon white sugar, spread over the pie, and brown.—
Fanny B. Lovett, Brooklyn, Cal.
— 1 large or 2 small lemons, 1 % cups white sugar, 8
eggs, 2 teaspoons corn-starch, % teaspoon Royal Baking
Powder, 1 teacup sweet milk; grate lemons, add sugar
and yelks of eggs, mix corn-starch with milk, stir baking
powder in last, line 2 pans with paste, fill, and bake;
when done, and as soon as taken from the oven, have
a frosting ready of the whites, which have been well
whipped, and to which is added % teaspoon Royal Bak-
ing Powder and % teacup fine white pulverized sugar;
spread over the 2 pies evenly, and return to the oven
just long enough to change the color of the frosting a
golden brown.—Mrs. Pete Byrne, Big Springs, Tex.
— 1 cup sugar, cup sweet cream, 2 small lemons, 2
eggs; if you have no cream use milk, and add 1 table-
spoon melted butter; beat the yelks of the eggs very
light, add sugar, and beat again, then the juice of both
lemons and the grated yellow rind of one; line your pie-
tin with crust, add the cream to the mixture just before
putting in the oven, and bake until the custard is firm;
draw to the front of the oven, and spread evenly over
the top a meringue of the whites of the 2 eggs, beaten
stiff with 2 tablespoons pulverized sugar; return to the
oven until it sets; to be eaten cold— Elizabeth Mould,
Goshen, N. Y.
— 1 tablespoon corn-starch, juice and grated rind of 1
lemon, 1 cup water, 2£ cup sugar, 1 egg (save the white
for frosting); bake the paste first; put the water, sugar,
and lemon-juice in a pan on the stove, and, while boil-
ing, stir in the corn-starch and yelk of egg (made soft),
and 1 teaspoon butter; fill in the baked paste, beat
white of egg and 1 tablespoon sugar to a froth, and
spread on top; set in the oven to brown.—Miss Alice
Wiseman, Rochester, N. Y.
— Grate 5 lemons, rind and juice; beat 6 eggs, whites
and yelks separately; add the yelks and 3 heaping cups
sugar, 4 spoons melted butter, then the whites of eggs, 1
cup molasses, 1 qt. warm water, 1 cup flour (mixed in a
little cold water); add 1 tablespoon Royal Extract
Lemon; stir all together, and bake in a quick oven 25
minutes; makes 8 pies.—Mrs, Laura Paxson, Lam-
bertville, Pa.
— Take yelks of 3 eggs, 1 cup sugar, grated rind and
juice 1 lemon, 2 spoons corn-starch, a small piece butter,
and 1 cup sweet milk; bake; then on top spread the
whites of 3 eggs, beaten to a stiff froth, with 3 spoons
sugar; put back in oven and brown 1 minute.— Ida
Campbell, Abingdon, Iowa.
— 1 teacup sugar, 5 eggs (saving the whites of 2 for
frosting); beat the eggs and sugar together about 10
minutes, then add 2 tablespoons flour and 1 teacup water;
grate 1 lemon, rind and all; beat lemon, sugar, and eggs
together; line a pan with crust, pour in the filling, and
bake in a quick oven; when the pies are done, put on a
frosting of the whites of 2 eggs; beat to a frost with 2
tablespoons sugar, and put back in the oven to brown;
2 pies.—Mrs, Demus Scott, Chesterville, O.
.—1 lemon sliced fine, 1 cup sugar and 1 cup molasses
(or 2 cups sugar instead; maple molasses is best), and 1
cup water; bake with 2 crusts. Divide this in 3 pies,
and put a lump of butter ln each the size of a hickory-
nut, and sprinkle about 2 tablespoons flour over each, so?
the juice when baked is like a jelly. They are just
splendid.—Mrs. Demus Scott, Chesterville, O.
— 1 large lemon, 1 teaspoon butter, 1% cups sugar, $
eggs, 1 teaspoon flour, % glass brandy; grate the yet-
low part of the rind and squeeze the juice of the lemon
beat the butter and sugar to a cream with the yelks of
the eggs, then stir in the grated rind andjuice, flour, and
brandy; lastly, whip and stir in the whites; bake with
an under crust.—Annie Dougkerty.
—Juice of 1 lemon and grated rind, % cup sweet
milk, cup sugar, 1 teaspoon butter, the yelks of2 eggs
(the whites beaten to a stifffroth and flavored with Royal
Extracts), and then add 8 tablespoons sugar to them, and
reserve until you bake the pie, to go on top.— Mrs.
Nannie B. Tue, Blue Ridge Springs, Va.
— Juice and grated rind of 4 lemons, 4 eggs well
beaten, 1 tablespoon butter, creamed with 10 tablespoons
sugar. To be baked without an upper crust. A very
rich and delicious pie.—Mrs. D. Skerwood, Lyndhurst,
N. J.
— Line an extra large round pie-tin with a rich crustr
made as follows: % pt. flour, % pt. brown sugar, 1 tea-
spoon ground cinnamon, % pt. good lard, and a piece of
butter size of an egg; mix all well with a little hot water;
bake 20 minutes. Custard, as follows : yelks of 4 eggs,
juice of 4 lemons without seeds, 4 tablespoons sugar,
2 teaspoons corn-starch, mixed in a little water; stir alt
together, and boil 1 cup milk and stir in mixture; when
thick, pour over the crust; take whites of 4 eggs, beaten to
a very stiff froth; mix in 4 tablespoons granulated sugar,
pour over the custard, and bake for a few minutes. An
excellent lemon pie.—Miss Cecil Wolff, Haywards, Cal-
— 1 cup sugar, 2 tablespoons corn-starch, 1 cup boiling
water, butter half the size of an egg, the grated rind and
juice of 1 lemon; cook together till clear, and when cold-
add the yelk of an egg; line the plate with paste, and
bake; then fill, putting on the white of an egg with a
little sugar for icing; then put in the oven and brown.—
Miss Estella A. Pinney, Windsor Locks, Conn.
— To the grated rind andjuice of 2 lemons add 1%
cups sugar, 2 tablespoons flour, a lump of butter the size
of an egg, four eggs well beaten, and 1 pt. milk; makes
2 pies.—Laura Logan, Madison, Ind.
— 1 lemon, 1 cup sugar, 3 eggs. The entire lemon is
used by preparing as follows; grate off the outside yel-
low rind, then squeeze out the juice and chop the
remainder of the pulp very fine; add the sugar to the
lemon thus prepared, then the beaten yelks of eggs, and
lastly the whites beaten to stand alone; beat all thor-
oughly together before putting into your pie-plate lined
with good paste; bake in a moderate oven; it is best
one day old. For a good-sized pie, double the receipt.—
Mrs. Gurdon S. M. Geer, 262 Tompkins Ave., Brook-
lyn, N. Y.
— To the juice and grated rind of one lemon (the white
part of the rind rejected) add 2 cupssugar, 1% pts. milk,
3 eggs (whites and yelks beaten separately), and the
whites stirred into the custards just before filling the
pies; bake with one crust; 2 pies.—M. Louisa Sharpies^
Strickersville, Pa.
— 1 lemon, grate rind and squeeze juice; 1 teaspoon
Royal Extract Lemon, 1. ;up sugar, 1 cup cold water, 3
eggs; beat sugar, lemon, and yelks of eggs together;
add water and whites beaten to a stiff froth.—Mrs. Hi
E. Mills, Mmneapolis, Minn.


34
MY "FAVORITE RECEIPT."
—1 lemon, 1 tablespoon corn-starch, 1 teaspoon butter,
'1 cup sugar, 2 eggs, and 1 cup hot water; put the
sugar and water together over the fire, and into them,
while boiling, stir the corn-starch, previously dis-
solved in a little cold water; stir in the grated rind of
the lemon and the pulp cut fine; beat up the eggs (re-
serving the white of one), and stir them in; bake in
plate, lined with a crust, in a quick oven; when
. done, spread over it the white of the egg previously
beaten with sugar into a stiff froth, and return to
the oven to brown.— Jennie Barr, Shelbyville, Ill.
— 6 eggs, 3 cups sugar, 6 tablespoons flour, 1 pt. fresh
milk, 2 tablespoons butter, the rind and juice of 1 lemon;
beat the yelks and sugar together, add butter and flour,
- then milk, and lastly the juice of lemon. Meringue : beat
whites of eggs to a stiff froth, adding by degrees 6
tablespoons powdered sugar; spread over pie when cool,
and brown to a fawn color.— Mrs. Edwin Martin,
"Morning News," Savannah, Ga.
— With 2 crusts. 2 lemons, 2 eggs, 2 cups water, 1%
cups white sugar, 8 round crackers (chopped raisins, if
desired); grate about % of 1 lemon rind; peel lemon, cut
fine, add sugar, rub well together, roll the crackers; 3
pies.— Mrs. W. H. Fuson, Wa Keeney, Kan.
.—4 lemons, 4 cups water, 3 cups sugar, 1 cup molas-
ses, 4 tablespoons flour; boil the lemons 1 hour, then
-mix the rest in and boil a few minutes.— Mrs. James
Macdonough, 2L8 Henry street, New York.
— Inside of 1 lemon, chop with % cup raisins, add 2
itablespoons flour, 1 cup sugar, and 1 cup water; bake
With 2 crusts.— Mrs. L. Hardy, Allegan, Mich.
— 1 lemon, grated, 1 cup white sugar, yelks of 3 eggs,
small piece butter, % teaspoon corn-starch; beat all
together, and bake in a rich crust; when done, beat
the whites of the eggs to a froth, add 1 tablespoon sugar
and spread over pie; return to the oven to brown.—Mrs.
J. G. Brown, Raymond, Dak.
— Thejuice and grated rind of 1 lemon, 1 cup sugar,
. yelks of 2 eggs, 3 tablespoons flour, milk enough to fill
the plate; line the plate with paste; pour in custard
and bake till done; beat the whites of 2 eggs, add 4
. tablespoons sugar, spread on top and slightly brown.—
Minnie E. Welch, Memphis, Mich.
— 1 lemon, grated, 4 eggs, 1 pt. sweet milk and cream
i mixed, 1 tablespoon flour, 1 teacup sugar; leave out
. whites of 3 eggs for frosting, beat lemon, eggs, flour, and
sugar together, then add the milk; beat the whites of the 3
eggs to a stiff froth, add 4 tablespoons sugar spread on
the pies; put in the oven and brown a little; makes
2 pies. — Miss Melissa Betzer, Argenta, Ill.
— For 4 pies take 1 lemon, 4 eggs (separate the whites),
1% pts. water, a lump of butter the size of a walnut, 4
tablespoons flour, 1% cups sugar; mix all together; when
the pies are done, put the whites on top.—Mrs. S. B.
J I alderman, Fairfield, O.
— 1% lemons, 1 cup white sugar, yelks 3 eggs, % cup
milk, % tablespoon flour. Frosting-: whites of 3 eggs,
4 tablespoons powdered sugar. — Miss Jennie Corliss,
Olympia, W. T.
— Juice and grated rind of 1 iemon, yelks of 3 eggs,
1 cup of milk or water, 1 tablespoon flour; when baked,
add frosting, and bake light brown; 2 pies. Frosting:
whites of 3 eggs, 7 tablespoons powdered sugar. — Maggie
North, Port Colborne, Ont
— Juice and rind of 1 lemon ; 1 cup white sugar and 2
tablespoons butter; beat to a cream; % teacup water, 1
tablespoon corn-starch and 4 well-beaten eggs (reserving
whites of 2 for frosting); mix all, and pour into a crust-
lmed plate, and bake; when done, beat the whites of 2
eggs with 2 tablespoons powdered sugar, and spread
over the pie; return to the oven to brown.— Mrs.
Annie Marcott, Florissant, Col.
— 2 lemons; grate the rind and squeeze thejuice; 2
cups sugar, 1 cup water, 2 tablespoons corn-starch, piece
of butter size ot an egg, 2 eggs; bake about y hour.—
Miss A. Rehm, West Point, N. Y.
— Thejuice and grated rind of 1 lemon, 1 cup sugar,
yelks of 2 eggs, 3 teaspoons flour, and milk enough to
fill the plate; line the plate with paste; pour in custard,
and bake until done; beat the whites of 2 eggs, add 4
tablespoons of sugar; spread on top, and brown.— Mrs.
Will Hichman, Winthrop, Ind.
— Take juice and grated rind of 1 lemon, 1 cup sugar,
1 cup water, 4 eggs, well beaten, reserving the whites of
2 for frosting.— Susan L. Parmalie, Nichols, Conn.
— Grate the yellow rind of 2 lemons; 10 tablespoons
sugar, 3 tablespoons clear cream, 1 tablespoon butter, 1
tablespoon flour, 3 eggs, beaten separately (whites for
puffs and yellows for pies); beat well together, add
water enough to make a mixture 1 % pts., or enough for 3
pies.—Frances M. Dayton, Brookville, Ind.
— The grated rind and juice of 1 lemon, 2 eggs (the
white of 1 left for frosting), ^ cracker pulverized, % cup
cold water or sweet milk, 1 cup sugar. This will make
1 pie.— Mrs. J. P. Arey, Los Angeles, Cal.
— Thejuice and grated rind of 1 lemon, yelks of 2
eggs, % cup sugar, 1 teaspoon butter, 2% tablespoons
corn-starch dissolved in a little cold water; then pour on
1 pt. boiling water; the whites of the eggs are for frost-
ing.— Mrs. Sarah Hitchingham, Ypsilanti, Mich.
— 2 lemons, Y% cups sweet milk, 1 cup sugar, 6 table-
spoons flour, 6 eggs; grate the lemons and mix with
sugar; boil milk and flour until it becomes stiff, then pour
in the lemon and sugar, stirring quickly; beat the whites
of the eggs separately, sweeten with powdered sugar;
when the pies are baked, put the whites of the eggs on
and return to the oven to brown; makes 3 pies.—Mrs.
J. Peterman, No. 110 E. 86th street, New York.
|S||j|0'rjR lbs. lean beef chopped, 1% lbs. beef suet,
j|fea|hj 10 lbs. apples, 5 lbs. raisins (seedless), 5 lbs. cur-
.*^™*™> rants, 2 lbs. citron, 5 tablespoons cinnamon, 2 of
nutmeg, 2 of cloves, 2 of allspice, 2 of salt, 6 lbs. brown
sugar, and wine if desired; freeze, or keep in cold
.place.—^Mrs. Sarah Barnes, Wyoming, Ill.
— % lb. dried cherries, # lb. butter, % lb. raisins,
% lb. citron, % lb. beef, chopped fine, % doz.
apples, chopped, 1 teaspoon spice, beat fine, 1 tea-
spoon Royal Extract of Lemon, pt rum, 2 cups
sugar, thin with hot water. For crust: 3 pts. flour, # lb.
lard or butter rubbed in, 1 tablespoon salt, 2 teaspoons
i


26
MY "FAVORITE RECEIPT."
— 9 crackers, rolled fine, butter size of an egg, 2 cups
sugar, 2 of water, % cup vinegar, 1 nutmeg, 1 teaspoon
cinnamon, 1 cup raisins, chopped fine; place on the
stove and let boil till as thick as jelly. This will make
3 pies; bake with 2 rich crusts.— Mrs. Laura A.
Throop, Richfield, Mich.
JRiSGellaneeujs Mes.
PLE PIE.— Take some nice crust, roll thin,
put 1 layer on tin and bake; then take some
nice apples, cut in eighths, and steam 5 min-
utes; fill tin with apples, make a sauce of cream and
powdered sugar, and pour over until quite full. Ready
for serving.—Mrs. J. B. Murphy, San Jose, Cal.
Apple Pie.— Stew apples and run them through a
sieve; beat apples, 1 egg, and sugar together; sweeten
to taste, flavor with lemon, make crust as for a tart, bake,
and, when the pie is cold, beat the white of an egg with
sugar as for frosting; cover the pie and put in oven to
brown, frosting slightly. Eat cold.—Miss Elsie Van-
zandt, Mt. Healthy, 0.
Green-Apple Pie.—Crust; % lb. lard, % lb.
butter, 1 qt flour, sifted; work with knife instead of
hands, so that it will be flaky; line pan that is l % ins.
deep; 2 large or 3 medium-sized apples peeled, cored
and sliced thin; fill pans, sprinkle y cup sugar, 1 tea-
spoon flour over sugar, and a piece of butter ^ as large
as an egg cut in small pieces over flour; sprinkle cinna-
mon; put into the pie 1 tablespoon water, wet edges
Df crust, and put on top crust; bake in a moderately
heated oven.— Mrs. Geo. E. Taylor, Denison, Iowa.
Lemon Apple Pie.— 1 cup chopped apples, j uicc
And pulp of 1 lemon, 1 cup white sugar, 1 egg, well-
beaten; bake with 2 crusts, or, make a frosting of the
white of 1 egg and powdered sugar; pour over pie when
done, and return to the oven to brown slightly.—Mrs.
H. M. Norton, St. Paul, Minn.
Apple Meringue.— 6 apples stewed fme, butter
size of egg; when cold, add 1 cup fine cracker-crumbs,
yelks of 3 eggs well beaten, 1 cup sweet milk, a little
salt, sugar and spices to taste; bake with 1 crust; frost
top, and brown.—Miss Nellie Tunison, Union City,
Mich.
Rock Island Apple Pie.— Roll paste the same
as for any other pie, peel and core the apples, cut in
quarters, and, if very large, cut the quarters in two; put
the paste in the tin, lay the apples around nice and
smooth t:!l you fill the tin; then put sugar, a little Royal
Extract, drop little pieces of butter all around over the
apples, and add a little water.—Mrs. Susie L, Young,
Peaksville, Mo.
Apple Turnover Pie.— To 1 qt. flour add 2 tea-
spoons Royal Baking Powder by sifting; mix with %
cup butter and sweet milk sufficient to roll; roll about yz
inch in thickness, and line a deep pie-tin and fill with
peeled andsliced apples—all you can pile on, making it
high in the middle. Cover with remainder of crust,
leaving an opening in top for steam to escape. If the
apples are not very juicy, a little water maybe added.
Bake in a quick oven. As soon as the apples are cooked,
take from oven, and, with a sharp knife, remove the
upper from the lower crust; put about half the apples on
each crust, reduce to a pulp with the knife, and spread
with butter and sugar — about % lb. butter and ^ lb.
sugar; lay the upper part, crust downward, on the
lower part; grate nutmeg to taste over top. Serve
warm.—A my A. Bacher, Catlin, N. Y.
Buttermilk Pie.— 1 cup sugar, 2 cups buttermilk,
2 eggs, 2 tablespoons flour, 2 tablespoons butter; flavor
with lemon; two pies. — Miss Elsie Vanzandt, Mt.
Healthy, O.
Chocolate Pie. — 1 coffeecup milk, 2 tablespoons
grated chocolate, yelks of 3 eggs, % cup sugar; bring
milk to a boil with sugar and chocolate, then add egg-
yelks beaten, boil until quite thick, remove from fire,
and pour into well lined pie-tin; bake 20 minutes in
moderate oven; when baked, spread over top icing
made with white of egg, and 6 teaspoons sugar. Set in.
oven and brown.—Louise Jones, Ovid, N. Y.
Chocolate Pie.— To 1 pt. boiling milk add 1 table-
spoon flour, ihc yelks of 5 eggs well beaten, a little salt,
1 pt. cream, sweeten to taste; % lb. grated chocolate,
well dried; let it boil, stirring; cool, line deep buttered
tins, pour in the nuxture and bake.—Miss Lizzie Closer,.
248 S. Ninth street, Reading, Pa.
Chocolate Pie.— Butter size of an egg and 2 small
cups sugar, beat light; 2 eggs, beat well; 1 cup sweet
milk, stir well; 3 medium-sized cups flour, with 1 % tea-
spoons Royal Baking Powder, well mixed in the dry
flour; beat well; makes 4 cakes or 2 pies. For cream
filling: 1 square of chocolate scraped fine, 1 cup-
sugar, 2 eggs, beaten; stir this mixture into cup-
boiling milk, cook 2 or 3 minutes, but do not burn. Must
be perfectly cold when spread in the pies in the same
manner Washington pies are filled.—Mrs. Stepken Gil-
man, Lynnfield, Mass.
Chess Pie.— The yelks of 4 eggs, 2 cups sugar, 1
cup sweet cream, % cup butter, 2 tablespoons flour; beat
together, flavor with Royal Lemon, cover the pans with
crust, and pour in the mixture; bake with 1 crust; beat
whites of 4 eggs to a stiff froth, and add 4 tablespoons-
sugar, and spread over and bake until brown; 2 pies.—
Lucinda Hewlin, Bloomingdale, Ind.
Cheese-Cake Pie.—Take 2 large cups cottage
cheese, 4 eggs, G tablespoons granulated sugar, 1 table-
spoon flour, 1 piece butter as large as a small walnut
In preparing, first mix the butter and flour together,
then add the cheese and sugar; then beat the eggs very
light, and add to the rest. After mixing, put in dish
and flavor with cinnamon.—Mrs. Mary A. Geissinger,
1114 Shackamaxon street, Philadelphia, Pa.
Boiled Cider Pie.— % cup boiled cider, l cup
sugar, 1 cup boiling water, 2 tablespoons corn-starch;
cook until it thickens, and bake with 2 crusts.—Mrs.
L. M. West, Canton, N. Y.
Centennial Pie.— 4 cups flour, 3 teaspoons Royal
Bakmg Powder, 1 cup sugar, 1 cup lard; rub or mix the
above together well; 1 cup molasses, 1 cup boiling
water, well stirred, and pour over the above and stir
until mixed. Have your pie-tins lined with paste, and
divide equally: bake without top" crust,—Abby Mc-
Connel, Hillsgrove, Pa.
Cocoanut Pie.— % lb. sugar, y± lb. butter, beat
butter and sugar together; the whites of 6 eggs, beaten
to a froth, 1 wineglass wine, 1 of brandy and 1 of RoyaJ


MISCELLANEOUS PIES.
27
Essence Rose mixed, 1 large or 2 small cocoanuts,
grated fine. Bake without upper crust.— Mrs. Alex-
ander Patterson, 2111 Kater street, Philadelphia, Pa.
Cocoamit Pie.— For 1 pie, 1 cup grated cocoanut
(if desiccated, soak overnight), place in a coffeecup and fill
-with milk; when ready to bake, take 2 teaspoons flour,
mix it with 1 cup milk or water, place on the stove in a tin
pail placed in a kettle of boiling water, stir until it thick-
ens; add tablespoon butter while warm; when cool, adda
little salt, the yelks of 2 eggs, sugar to taste, add the
cocoamit, beating all together, fill the crust and bake;
when done, beat the whites of 2 eggs with 3 tablespoons
powdered sugar, spread on the top, return to oven and
'brown lightly.—Luella Sill, Dexter, Mich.
Cocoanut Pie.— 1 cup white sugar, 2 cups new
milk, 3 tablespoons flour, 1 cocoanut grated fine, 2 eggs,
1 tablespoon butter; flavor with nutmeg or lemon bake
with 1 crust; makes 2 pies.—Mrs. Llewellyn Morton,
Marietta, O.
Cracker Pie.—12 small crackers, ground fine, 2
cups chopped raisins, 2 cups currants, % cup butter, % cup
vinegar, 1 cup molasses, 3 cups boiling water, 1 table-
spoon cinnamon, 1 tablespoon allspice and cloves, 2
nutmegs, and 3 cups chopped apples; makes five
medium-sized pies.— Lucy C. Burns, Ann Arbor,
Mich.
Cracker Pie.— 2 cups sugar, 12 small crackers,
rolled, % cup vinegar, i% cups hot water, % lb.
currants, % lb. raisins, 1 teaspoon cloves, 2 of cinnamon,
2 of allspice, % cup butter, 2 large apples. Bake in 2
crusts.—Ada L. Stay ton, Lin wood, O.
Cranberry Pie.— Make a pie crust and cover tin,
fill the bottom with nice picked and washed whole raw
cranberries, only 1 layer; put % lb. or more sugar over
them, cover, and bake in a hot oven.— William Baldus.
St. John's University, Collegeville, Minn.
Crumb Pie.— 8 cups flour; 4 cups sugar, 1 cup
butter, 2 cups milk, 4 teaspoons Royal Baking Powder,
2 teaspoons cinnamon; rub the flour, sugar, butter,
'baking powder, and cinnamqn together, have 8 plates
lined with paste, divide the milk equally in the plates
and then drop the crumbs in the milk; bake 30
minutes in a moderate oven.—Amanda Kindig, Millers-
ville, Pa.
Currant Pie.— Use any rich, short paste for an
under crust, leaving the top for meringue. Bake crust
on plate first; before placing in oven, prick holes through
dough for air to escape. For filling, take 1 cup ripe
currants, 1 cup granulated sugar, well mixed with cur-
rants so as to partially crush them; add 1 cun water,
the yelk of 1 egg, and 1 tablespoon corn-starch; conk this
until thick enough not to run; put filling in, use the
whites of 2 eggs for meringue, and put pie in oven long
enough to brown; a very rich and delicious pie.—Mrs.
A. C. Bigelow, Attica, N. Y.
Currant Pie.—1 teacup ripe currants, 1 teacup
sugar, % teacup cold water, yelks of 2 eggs, 1 heaping
tablespoon flour; use the whites of 2 eggs, and 2 table-
spoons sugar for the top, browned and beaten together.
—Mrs. G. B. Watrous, Waukegan, Ill.
Currant Pie.—1% cups ripe red currants, 1 cup
sugar, % cup sweet cream; mix all together without
mashing the currants; bake within 2 crusts.—Miss
A nna Banh, Buena Vista, Mich.
Fig1 Pie.—1 lb. figs, 1 lemon, 4 cups boiling water,
2 tablespoons corn-starch, 1 cup raisins; chop the figs,
raisins, and lemon fine, put them over the fire with the
water added; add the corn-starch first, wet with a little
cold water; let it cook 2 minutes; bake with 2 crusts;
makes 5 pies.—Mrs. F. A. Keyes, Conway, Mass.
G-erman Pastry.—The weight of 2 eggs in butter,
flour and sugar; any preserve you like. Take 2 eggs,
well beaten, and mix them with flour and sugar; beat
well together with a fork, lay half the paste on a tin,
put it in a brisk oven; when a little set, spread over it
preserve of apricot or strawberry jam, then add the
remainder of the paste, and bake it again till quite set;
when cold, sift a little sugar over it, and cut it in narrow
strips.—Mrs. T. Jach, Spokane Falls, Washington
Ter.
G-rape Pie.— Stem and put 1 pt. grapes in the pie,
take 1 cup sugar, 1 egg, 1 tablespoon flour, a piece of
butter size of butternut; beat thoroughly and spread
over the grapes, and put on the top crust.—Mrs.
Charles Shuman, E. Newark, N. Y.
Hickory-nut Pie.—1 cup hickory-nut kernels,
mashed fine, 1 tablespoon flour, 3 tablespoons sugar, ^
cup sweet milk; line a pie-plate with good pie paste,
put in filling; mix well; one crust only. — Manervia
Ridley, Marion, Ind.
Sour TWillr Pie.— 1% large cups sour milk, 1 large
cup sugar, 1 egg, spice and salt to taste; set on stove
till it comes to a boil; makes 2 pies; bake with 2 crusts;
make crust the same as for apple pie.— Mrs. George F.
Beecker, Pascoag, R. I.
Molasses Pie.—Take ^ cup sorgum molasses, 1
tablespoon flour, 1 egg, ^ pt. cream; mix all together,
pour in the pie-tin, and flavor with cinnamon or nutmeg
to taste.— Sarah A. Elless, Arthur, IIl.
Molass83 Pie.— 4 eggs, whites and yelks beaten
separately, 1 cup brown sugar, 2 nutmegs, 2 tablespoons
butter, 1 cup molasses, 2 teaspoons corn-starch, 1 cup
cream or milk; beat yelks, sugar, nutmegs, and mo-
lasses together, then rub in butter, add whites of eggs,
and beat all well again; stir in corn-starch, dissolved in
the milk or cream, pour the mixture in 2 pie-tins, lined
with paste, and bake % hour; spread with 2 well-beaten
eggs, set in oven, and brown.— Mrs. Geo. Duncan,
Cayucos, Cal.
Peach Pie.—Take ripe peaches, wash and wipe,
but do not peel them; cut in half, but do not extract
stones; place between 2 crusts, with plenty of sugar,
and you will have a very finely flavored pie.— Mrs.
Moses Van Pelt, Sharp Wharf, Rappahannock River,
Va.
Cream Peach Pie.— Pare ripe peaches and re-
move the stones; have pie-dishes lined with a good
paste, fill with the peaches, stew these with sugar, and
lay the upper crust on lightly, slightly buttering the
lower crust at the point of contact; when the pie is done,
lift the c*,vcr and pour in a cream made thus: 1 small
cup milk, heated; whites of2 eggs, whipped and stirred
into the milk; 1 tablespoon sugar; % teaspoon corn-
starch, wet in milk; boil 3 minutes; the cream must be
! cold when it goes into the hot pie; replace the crust,
and set by to cool; eat fresh.—Riverside Cottage,
Tottenville, S. I., N. Y.
Pine-apple Pie.— Pare and grate large pine-apple,
to every teacup of which add % teacup fine white sugar;
turn the pine-apple and sugar into dishes lined with
paste; put a strip of the paste around the dish, cover the
pie with it, and wet and press together the edges; cut a
slit in the center of the cover, through which the vapor
may escape; bake 30 minutes.—Kittle Nice, Blan-
chester, O.


PLUM PUDDINGS.
29
tablespoon butter, 1 tablespoon corn-starch; whites of
eggs and 3 tablespoons sugar for frosting.— H. L. Irvin,
Newport, Oreg.
Vinegar Pie.— 1 cup sugar, % cup vinegar; boil
the sugar and vinegar a few minutes, then cool and add
1 egg, 1 tablespoon flour or rolled cracker, and 1 table-
spoon butter; bake with 2 crusts.— S. A, Smith, Lone
Tree Lake, Minn.
Vinegar Pie.— 1 cup sugar, % cup vinegar; boil
together a few minutes, cool, and add 1 egg well beaten,
1 tablespoon flour, 1 of butter; bake with 2 crusts.—
Rhoda Stover, Crawfordsville, Ind.
'Vinegar Pie.— 1 cup vinegar, 1 cup sugar, 1 cup
water, butter the size of a walnut; 2 tablespoons corn-
starch; stir all together, put on the stove in a vessel and
boil a minute, then set away; when cool, stir in 1 well-
beaten egg; bake like an apple pie; spice to suit taste.—
Mrs. Eliza A. Blair, New Washington, O.
Vinegar Pi©.—Yelks of 2 eggs, % cup sugar, 3
tablespoons vinegar, 2 tablespoons flour mixed with a
little water, and 1 teaspoon Royal Extract Lemon; stir
together, and add 1 cap boiling water; bake with 1
crust, and forking beat the wMtes of 2 eggs to a stiff
froth, add 2 tablespoons sugar and 1 teaspoon Royal
Extract Lemon. — Sabina R. May, Grandview, Ind.
Washington Pie.—1 tablespoon butter, 1 cup
sugar; beat together thoroughly; % cup sweet milk, 2
cups flour, 2 eggs, 2 teaspoons Royal Baking Powder,
1 teaspoon lemon; make into 3 cakes and put jelly or
custard between.—Mrs. F. H. Lyman, Malone, N. Y.
Washington Pie.— Lemon jelly; grate the rind
and pulp of 1 lemon, taking out the seeds; add 1 beaten
egg, 1 cup white sugar, 4 tablespoons cold water; mix,
and cook over steam till clear; stir frequently; bake 2
thick layers of cake, spread the lemon jelly between,
and sprinkle pulverized sugar on top; eat while fresh.—
Mrs. W. D. Bailey, Marietta, O.
Pie Crust.— 1 teacup lard, 1 teacup cold water, 1
teaspoon Royal Baking Powder, 1 pinch of salt, enough
flour to mix and moid it out with; apples and sugar, a
little flour and water, and % a nutmeg, complete the
pie.—Mrs. Ellen P. Scott, Princeton, Iowa.
Pie Crust is much more wholesome made thus than in
the ordinary way: 1 qt. flour, 1 teacup lard, 2 teaspoons
Royal Baking Powder, sifted together; can be put away
and used as wanted. Add salt when ready to bake. A
little cold lard spread very thin on the top makes it
nice.—Mary K. B. Clarh, Herrick, Neb.
Flake Pie Crust.— % cup lard to 1 pt. flour; rub
well together, water enough to make a dough not too
stiff, roll out and spread with butter, fold overevenly and
make a second fold in the opposite direction; roll out
again, being careful not to squeeze the butter out. This-
is good.—Miss Georgia A. Rice, Cresbard, Dak.
[ATM PTTDDINGr.-^ lb. flour, % lb.
; fruit, lb. suet, 2 eggs, pt. molasses, ]|^ pt
sweet milk or water, ^ teaspoon soda in mo-
lasses, % teaspoon spices, 1% cups sugar; boil 3
hours. Sauce : 2 eggs, beaten separately; 2 tablespoons
Madeira wine, 2 teacups fine sugar, 2 cups scalding
water, 1 cup butter; stir together butter, sugar, and yelks
of eggs, then the scalding water, lastly thewhites.—Ada
Conkling, Indianapolis, Ind.
Plum Pudding.—9 eggs, 1% lbs. raisins, % lb.
currants; flour the raisins and currants with your hands;
10 tablespoons brown sugar, 1 qt. sweet milk, 4J-£ small
flour-scoops flour, 3 teaspoons Royal Baking Powder
and a little salt, 1 tablespoon orange, lemon, and citron
peel, ]4 nutmeg, grated; 1 tablespoon chopped suet.
Boil in a pudding-bag 5 hours, and leave a space oi 6
inches in the bag to let it swell.—Mrs. Annie A. Hod-
low, Bowie, Md.
Plum Pudding.— lib. raisins, % lb. English cur-
rants, picked and washed; 1 cup lard, i cup molasses,
4 eggs, 1 nutmeg, 1 cup sweet milk or buttermilk, 1 tea-
spoon soda, a pinch of salt; stir with a big spoon as
long as you can, put in a pudding-cloth, tie loosely,
keep covered with boiling water. Boil 3% hours; serve
cold, with cream, sugar, and grated nutmeg.—Mrs.
Mary Haywood, Guernsey, Neb.
Plum Pudding.— 1 pt. each fine rolled cracker-
crumbs and flour, 1 teaspoon each salt, cloves, and all-
spice, 2 teaspoons each cinnamon and Royal Baking
Powder; mix all thoroughly and sift, then add 1 pt. sul-
tana raisins and pt. citron sliced very thin and cut
in small pieces. Place 1 pt. milk, with piece butter size
of egg, to boil, beat well 3 egg=, cup sugar and %
cup molasses; add this to milk when boiling, let cool, |
and add 1% teaspoons Royal Essence Lemon; mix this
well with the sifted mixture, fill mold % full, and boil
5 hours. Serve with wine sauce.— Mrs. S. A. Robinson,
Wellesley, Mass.
Plum Pudding.— 1 cup suet, 1 cup raisins, 1 cup
currants, 1 cup milk, 2 teaspoons Royal Baking Powder,
3 cups flour; boil 2 hours. Very good.—Mrs. D. Jen-
hins, 217 Hewes street, Brooklyn, N. Y.
Children's Plum Pudding.— % lb. raisins, J4
lb. sultanas or chopped currants, % lb. suet, 1 lb. bread
soaked in milk and beaten smooth, i4 lb. flour, 2 oz.
candied peel, % lb. sugar, a little spice and a pinch of
salt; boil G hours, or according to size.—Mrs. Susie L.
Young, Peaksville, Mo.
Christmas Plum Pudding.— 1 lb. each of cur-
rants, raisins, suet, chopped fine, and brown sugar; 1%
10 ct. loaves baker's bread (stale) grated fine, without
crust; 10 eggs, whites and yelks beaten separately; 3
nutmegs, ''- pt. brandy, 1 wineglass wine; mix together
suet, bread, raisins, currants, a little salt, nutmegs, and
brandy overnight, and in the morning, if too dry, add a
little milk. Put in sugar, eggs, and wine just before
putting on to boil; work it wel I together, and put it in a
floured cloth, tie it firmly, allowing some room to swell.
Drop in boiling water, and boil 3^ hours; boil steadily'
until done.^Anna H. Bidwell, Natic, R. I.
English Plum Pudding.—1 lb. raisins, stoned,.
1 lb. currants, % lb. suet. % lb. bread, % lb. each citron,
orange, almond; 4 oz. coffee sugar, 1 nutmeg, 1 wine-
glass brandy, 4 teaspoons white wine, 8 eggs, well
beaten, % cup almonds, a little salt. Place in pudding-
mold; steam 6 hours.—Evelyn Stonestreet, Birming-
ham, Ala.


so
MY "FAVORITE RECEIPT."
English Plum Pudding.—12 eggs, 2 lbs. granu-
lated sugar, 2 lbs. flour, 1 qt. milk, 1 tablespoon each
ground cloves and cinnamon, 6 lbs. raisins, 3 lbs. cur-
rants, 3 lbs. citron, 4 qts. chopped suet; boil 12 hours in
bowls well tied up. —Mrs. Robert Grist, 3813 Powelton
Ave., Philadelphia, Pa.
English Plum Pudding. — 1 qt. each flour, rye-
meal, and seeded raisins, 1 teaspoon each of three kinds
of spice, 1 teaspoon saleratus, 1 small cup molasses, %
lb. suei; steam 4 hours. Serve with cold sauce.—T. A.
W., New Bedford, Mass.
Plain Plum Pudding.— 2 cups bread-crumbs,
2.cups chopped apples, 1 cup sugar, 1 cup fruit (raisins
or currants), 1 cup finely chopped suet, 2 tablespoons
flour, 1 teaspoon cloves, 2 teaspoons cinnamon, 1 tea-
spoon Royal Baking Powder, 1 egg, a little salt, enough
milk to moisten thoroughly, so as to be easily smoothed
with a knife. If fresh apples cannot be readily obtained,
the evaporated or dried apples, thoroughly soaked, will
answer. As it is essential that the pudding should have
long boiling, it is necessary to prepare the materia! over-
night, if for a noon dinner. It must be put into a tightly
covered pudding-mold, well buttered, or into a lard-
pail; set into a pot of boiling water and keep boiling
from 4 to 6 hours, according to the size of the pudding.
The pot must be kept covered also. More fruit can be
added, and eggs if desired, or the eggs can be omitted.
In that case, use less milk and 2 teaspoons Royal
Baking Powder.—Mrs. C. J. Collins, Harrison, N. Y.
Plain Plum Pudding. —1 cup milk, % cup
butter, % cup brown sugar, 1 cup molasses, 1 cup bread-
crumbs, i% or 3 cups flour, 1 lb. raisins, chopped fine;
1 handful currants, 1 tablespoon orange peel, cut fine;
1 teaspoon cloves, 1 teaspoon cinnamon, ^ nutmeg, 1 tea-
spoon Royal Baking Powder, 1 wineglass brandy or wine;
boil 3 to 5 hours. To be eaten hot. Sauce: Butter and
sugar beaten to a cream, flavor with brandy or wine;
2 tablespoons blackberry jelly give it beautiful color.—
Mrs. W. H. Manners. Wertsville, N. J.
Queen of Plum Puddings.— 1 lb. butter, 1 lb.
finely chopped suet, 1 lb. sugar, 2^ lbs. flour, 2 lbs.
seeded raisins, chopped and dredged with flour; 2 lbs.
currants, washed and dried; % lb. citron, cut in shreds;
12 eggs, whites and yelks beaten separately; 1 pt. sweet
milk, 1 cup brandy, 3 nutmegs, grated; oz. each
cloves and cinnamon. Beat sugarand butterto a cream,
add suet, then mix in the yelks, beaten smooth and
light; next add milk, then flour and beaten whites oi
eggs alternately; then brandy and spices, last the fruits,
well dredged with flour; mix thoroughly. Wring out
your pudding-cloth in hot water, flour well, and pour in
the mixture and boil steadily 5 hours', do not let it get
off the boil one instant. When it is done, plunge it one
instant in cold water, tur n out and serve at once. Sauce*
! cup butter, 2 cups sugar, 1 teaspoon each cinnamon
! and mace, warm the butler slightly, cream it with the
sugar; add 1 glass brandy, then the spice. Beat hard,
put in a mold, set in a cool place till wanted. —Mrs.
Annie Innes, 378 Monroe street, Chicago, 1ll.
Unrivaled Plum Pudding.—1% Tbs. muscatel
raisins, 1^ lts. currants, 1 lb. sultana raisins, 2 lbs.
| moist sugar, 2 lbs. bread-crumbs, 16 eggs, 2 lbs. finely
chopped suet, 6 oz. mixed candied peel, the rind of 2
lemons, 1 oz. ground nutmeg, 1 oz. ground cinnamon,
% oz. pounded bitter almonds, "% pt. brandy. Stone
I and cut up the raisins, but do not chop them; wash and
dry the currants and cut the candied peel Into thin slices;
mix all the dry ingredients well together and moisten
with the eggs, which should be well beaten and strained;
1 stir in the brandy, and, when well mixed, butter and
. flour a stout new pudding-cloth, put in the pudding, tie
it down tightly, and boil from 6 to 8 hours, and serve
! with brandy sauce.— Mrs. G. Clements, 618 Front
street, San Francisco, Cal.
Plum Pudding, without Eggs.—1 lb. flour,
with 2 dessertspoons Royal Baking Powder, 1 lb. suet,
chopped fine and rubbed into the flour; 1 lb. bread-
crumbs, 1 lb. seeded raisins, 1 lb. currants, 2 tablespoons
dark molasses, 2 cups milk; steam from 4 to 8 hours.
: Sauce: 2 oz. butter and 2 oz. sugar, beaten to a cream;
the juice of 1 lemon or 1 teaspoon Royal Vanilla
Essence, 1 tablespoon flour or corn-starch, 1 pt. boiling
| water; boil 2 minutes and serve hot. This pudding will
keep 1 month, and, if re-steamed for an hour before re-
quired, will be found equal to a fresh pudding.—Mrs. W.
C. Adams, 1685 Lexington Ave., New York.
Yankee Plum Pudding. —1 large loaf of white
I bread crumbed very fine, 3 qts. sweet milk, 8 eggs, 1 cup
molasses, % cup sugar, 1 teaspoon cinnamon, 1 teaspoon
nutmeg, 1 teaspoon cloves, 1 teaspoon butter, 2 lbs.
| raisins. Bake 4 hours in a moderate oven. Serve with
j wine sauce.—Mrs. Geo. D. Gookin, Sonora, Cal.
Sucfc Puddings.
^^EVEN cups milk, 1 of molasses, 2 cups yellow' .— 1 teacup molasses, 1 teacup suet, chopped fine, 1
corn-meai, 1 of suet, chopped fine, 3 eggs, well , teacup sweet milk, 2 teacups raisins, 2% flour, 1 tea-
beaten, 1 teaspoon salt, % teaspoon soda; scald , spoon ginger, 1 teaspoon cinnamon, % teaspoon allspice,
half the milk, wet up the meal with some of the cold i % teaspoon soda, % teaspoon nutmeg; steam 3 hours.—
milk, pour it in the boiling milk, and let it scald 10 - Mrs. George Lehr, Watertown, N. Y.
minutes, take it from the fire, add 1 cup molasses; let . .
it stand until blood-warm; then add the other ingredients: ~X cup chopped suet, 1 cup seeded raisms, 1 cup
- , ", currants, 1 cup molasses, yz cup brown sugar, 1 cup
put in a tm kettle, cover tight; steam 7 hours; cream 'n r '/z , ~T , . _ ,'
c ur s'' c t\- /- i sweet nulk, 2 teaspoons Royal Bakmg Powder, 5 cups
sauce.—Mrs. S. W. Craigue, San Diego, Cal. „ . '.. v .* , „ . * , , .
flour, 1 egg, % teaspoon each of allspice, cloves, and cm-
— 1 cup each milk, sugar, raisins, and suet, 3 rounding namon; steam 4 hours in large pudding pan. Beat egg,
cups flour, 2 teaspoons Royal Baking Powder; flavor add sugar, molasses, and milk, then suet, raisins, cur-
with cinnamon and nutmeg; stir together, milk, sugar, rants, and spices; lastly, add flour, thoroughly mixed
suet, chopped fine and freed from skin ; add flour sifted with baking powder. This pudding keeps well, if kept
with baking powder, add the raisins, seeded, lastly, with in cool place, and, when needed, slice from the whole
the flour; steam 2 hours, and serve with sour sauce.— and steam anew; serve with sugar and cream, or, if
<Ruth H. A rmstrong, Aspinwall, Pa. J preferred, with the following sauce: a sufficient quantity


TAPIOCA PUDDINGS.
31
cream, % cup butter, 1 cup sugar, stir the white of
1 egg, beaten to froth, into it.— Mrs. Royal E. Knapp,
Kane City, Pa.
— 1 cup suet, chopped fine, or % cup butter, 1 of
molasses, 1 of sweet milk, 3 of flour, 1 of raisins, 1 tea-
spoon soda, one of salt, all kinds of spices; steam about
3 hours.— Mrs. C. L. Olin, Essex, Conn.
— 1 cup chopped suet, 1 cup seeded raisins, % cup
sugar, % cup molasses, 1 cup sweet milk, 1 teaspoon
soda, a little salt, 3 cups flour. Sauce : 8 tablespoons
white sugar, 2 of flour, 4 of melted butter; mix well to-
gether, add 2 cups boiling water, and cook; flavor with
Royal Extract Lemon.—Mrs. J. //. Scott, Livonia,
N. Y.
— 1 cup suet, chopped fine, a little salt, 2 teaspoons
Royal Bakmg Powder, 2 eggs, 1 cup milk, more if
needed, and flour enough to make a stiff batter; 1 cup
currants or raisins; steam 1^ hours. Sauce: 1
tablespoon corn-starch, wet with a little cold water, 1
cup sugar, piece of butter, 1 cup boiling water; stir
until it comes to a boil; take off, and add flavoring to
—"t—Mrs. W. W. Allphon, New Britain, Conn.
— 1 cup molasses, 1 cup sweet milk, 1 cup chopped
suet, very fine, 1 cup chopped raisins, 3% cups flour,
3 teaspoons Royal Baking Powder; steam 3 or 4
hours; spice to taste. Sauce: 1 teacup sugar, butter
size of an egg, 2 tablespoons flour; stir the flour and
sugar together until fine, then put in the butter, and
pour on boiling water gradually, as much as you want
for sauce.— Mrs. Lizzie Brintnall, Medina, O.
— 1 cup chopped suet, 1 cup raisins, 1 cup currants,
1 cup sweet milk, 1 cup molasses, 1 teaspoon, heaping,
saleratus, 3 cups flour; spice to taste, and steam3hours;
wine sauce.— Mrs. M. C. Swift, New Britain, Conn.
— % pint each suet rubbed light, raisins chopped
fine, dark molasses, and sweet milk; 2 teaspoons Royal
Baking Powder, and flour enough to make a stiff
batter; mix powder with flour, put the batter in a tin
kettle with lid, grease the kettle well, first, then put
the kettle in a boiler of water, and boil 3 hours; serve
with icing or corn-starch sauce, flavored with Royal
Extracts. — Clara Backman, Shenkel, Pa.
— 1 cup suet, chopped fine, 1 cup molasses, 1 of
sweet mdk, 1 cup raisins, % cup currants, 2% cups
flour, teaspoon soda; mix well, salt and spice to
taste; steam in earthen dish 2 hours; serve with wine
sauce. Rich and not expensive.— Mrs. W. A. Traugk,
Remington, Ind.
— 1 cup chopped pork, 1 cup sweet milk, 1 cup fruit,
% cup molasses, 3 cups flour, 1 teaspoon Royal Baking
Powder; steam 2 hours.— Mrs. O. A. Moore, Am-
herst, Mass.
— 1 cup suet, chopped fine, 1 cup good cooking
molasses, 1 cup sour milk, 1 teaspoon soda; mix quite
stiff, and steam 3 hours.— Mrs. Dr. F. E. Marsh,
Sheldon, Dak.
— 1 cup suet, 1 cup chopped raisins, 1 cup currants, 1
cup water, 1 cup molasses, 2 cups flour, 1 teaspoon
saleratus, 1 teaspoon mixed spice; boil 5 hours.—Mrs.
Lizzie Morris, Harvard, Mass.
spapisGei Puddings.
gAPIOCA PTXDDINGr.-l qt milk, 1 cup]
; tapioca soaked until clear in the milk; yelks of 3 j
'eggs (saving the whites for frosting), 1 cup sugar,
and a little salt; make a frosting for the outside, and
-set in the oven to brown.—Mrs. S. L. Chesoman, Ran-
dolph, Mass.
Tapioca Pudding.—1 pt. tapioca soaked over-
night in warm water; cook in 1 pt. sweet milk 15 min-
utes; stir in 1 tablespoon corn-starch mixed m milk and
a little salt; 1 teaspoon vanilla, when cold; serve with
cream and sugar. — Mrs. Emma B. Ko/iler, Grahams-
ville, Pa.
Tapioca Pudding.—1 qt. milk, yelks of 3 eggs,
1 cup sugar; soak 4 tablespoons tapioca in water over-
night: have the milk boiling, then add the rest; stir a
moment, and it is done. For frosting: take whites of the
eggs with a little sugar, beat up light, and then put it
in the oven, and let it come to a light brown. — Mrs.
Jane Lyman, New London, Conn.
Tapioca Pudding.— Beat the yelks of 3 eggs
with 2 tablespoons sugar, add 1 pt sweet milk, 1 table-
spoon essence lemon, 1 teacup pearl tapioca previously
soaked in water % of an hour; stir all together well, and
bake; when done, beat the whites of 3 eggs to a stiff
froth, add 4 tablespoons desiccated cocoanut and spread
over top of pudding and return to oven until light brown.
Excellent served cold with milk.—Mrs. F. H. Woomer,
Goshen, Ind.
Tapioca Pudding.— Soak 1 teacup tapioca over-
night in 1% pts. water; add to itl teacup sugar, yelks of
4 eggs, lemon to taste; when baked, set it by for a short
time to cool, then spread over it a layer of jelly or fruit;
take the whites of the four eggs, beat to a stiff froth, to
which add % teacup sugar; flavor with Royal Extract
Lemon or Vanilla, and spread icing over the fruit or jelly,
and return to oven to brown. Sauce: % cup butter, 1
cup sugar; beat to a light cream; squeeze in lemon;
beat well, and spread over pudding. — Lyde L. Rice,
Burlington, Iowa.
Apple Tapioca Pudding. — Pare and core
enough apples to cover the bottom of a pudding-dish;
put a little sugar and lemon-peel on them, and bake till
tender, putting in a little water, if needed; soak % pt.
tapioca in 1 qt. lukewarm water and a little salt, over-
night; pour over the apples, and bake 1 hour; eat cold,
with cream and sugar.— Cora A. Tice, Odessa, N. Y.
Cream Tapioca Pudding.—Soak 1 small tea-
cup tapioca all night in 1 % cups milk; bring 1 qt. milk
to a scald, and stir in the tapioca; add the yelks of 3
eggs beaten with % cup white sugar, a pinch of salt,
and 1 teaspoon flavoring extract; when boiled, pour over
it the whites beaten to a stiff froth, with 2 teaspoons
sugar. — Mrs. Rickard Vail, Riverhead, N. Y.
Tapioca Cream Pudding.— 3 tablespoons tap-
ioca, soaked overnight; put into 1 qt. boiling milk; add
3 spoons desiccated or grated cocoanut. and boil 8 min-
utes; pour in yelks of 4 eggs, well beaten, in 1 teacup
sugar; in 2 minutes more, pour into your dish; have
beaten to a stiff froth, the whites, in 2 tablespoons pul-
verized sugar, which sprinkle in slowly while beatings-
pour over the custard, scattering in with it 2 more
spoons cocoanut; brown a moment in the oven; don't
boil over the time given it, or it becomes too thick.—
MissM. R. Mann, 1925 I street,N.W.,Washington,D.C.


32
MY "FAVORITE RECEIPT."
Tapioca Cream Pudding.—Cover 3 table-
spoons tapioca with water overnight; in the morning
pour off the water, if any, and put into 1 qt. milk over
the fire; when it boils stir in the yelks of 3 eggs with %
cup sugar and a litde salt; make a frosting of the whites
of the eggs, and spread on the top; sprinkle a little
sugar over the top, and brown in the oven.— Mrs.
U. A. Boyden, Norwood, Mass.
Tapioca Cream Pudding.—2 tablespoons tapi-
oca, soaked in cold water for 2 hours; 1 pt. sweet milk,
scalded with the tapioca; beat the yelks of 2 eggs and %
teacup white sugar, and stir in while heating; have the
whites of the eggs well beaten to a stiff froth; pour the
custard on while hot, and stir lightly and quickly; add a
little salt, and Royal Extract Vanilla.—Jessie C. Wilson,
Charleston, S. C.
Tapioca Cream Pudding.— 5 tablespoons tapi-
oca, 5 eggs, % cup sugar, 1 qt. milk, butter size of an
egg, a pinch of salt; soak tapioca about 3 hours previous
to using; bake % hour, and stir once while baking.—
Anna L. Hanford, Frankfort, Dak.
Tapioca Cream Pudding.—1 cup tapioca,
soaked 4 or 5 hours in 1 cup cold water; 1 qt. milk, 4
eSSs, % cup sugar, 1 saltspoon salt; after the tapioca is
soaked, chop fine, and add yelks of eggs, milk, sugar,
and salt; steam, stirring to prevent eggs curdling,
until it is the consistency of molasses; turn out to cool,
and flavor with vanilla; beat whites of eggs to a sttflT
froth; add pulverized sugar (2 tablespoons to each egg),
and put over cream; set in oven to brown lightly. — Mrs.
Protkero, 267 Leonard street, Brooklyn, N. Y.
Tapioca Custard Pudding-.—3 tablespoons
tapioca, soaked % hour, 3 eggs (yelks only), % cup
sugar, 1 pt. cold milk on tapioca; add eggs and sugar;
place in a pan, and boil ten minutes; beat up the whites
of the eggs, and stir in after taking from the fire; flavor
with vanilla; eaten cold, with or without milk.---Afrj.
Dr. Watts, Lockport, N. Y.
Tapioca Custard Pudding.—3 tablespoons
tapioca, soaked overnight in % pt. water; in the morn-
ing boil until it becomes a glutinous mass, then add 1 %
pts. milk, yelks of 4: eggs, beaten to a froth, with 4 table-
spoons sugar; put in a pail, and place pail in boiling
water, and stir briskly until done; flavor with Royal
Extract Vaniila; beat whites of the eggs to a stiff froth,
and mix through, reserving a portion for the top of
the custard. Enough for 6 or 8 persons.—Miss Mary E.
Briggs, Sheffield, Mass.
MiSGellaneeuS Biddings, ,
IIIIPFLE PUDDING.-8 good-sized apples,
, pare and quarter, and stew in the pudding-pan
r%T«s, until soft; make batter of 2 eggs, 1 cup sugar,
% cup butter, % cup milk, scant teaspoon Royal Baking
Powder; flour enough to make as thick as for griddle-
cakes; pour the batter over the apple, place it in the
oven, and bake from 20 to 30 minutes; serve with any
kind of sauce.—Mrs. George K Cobb, Providence, R. I.
Apple Pudding.— Soak 2 teacups finely picked
bread-crumbs in 1)4 cups milk; add 2 eggs, well beaten,
flour for soft batter, into which 2 heaping teaspoons
Royal Baking Powder have been mixed; pare and quar-
ter 8 or 9 good-sized apples, put in baking-dish, and
pour the above mixture over, and bake in quick oven;
hard sauce.— Mrs. T. Brown, Spring Valley, N. Y.
Dutch Apple Pudding.—1 pt. flour, 2 teaspoons
Royal Baking Powder, y teaspoon salt, % cup milk, 1
egg, 2 tablespoons butter, and 4 apples; mix the salt and
baking powder with the flour, and rub through the sieve;
beat the egg light and add the milk, rub the butter into
the flour, pour the milk and egg on this, and mix
quickly and thoroughly ; spread the dough about % inch
deep on a buttered baking-pan, have the apples pared,
cored, and cut in eighths, stick the apples in rows into
the dough, and sprinkle with 2 tablespoons granulated
sugar and a little cmnamon or nutmeg; bake in a quick
oven for about 25 minutes; to be eaten with sugar and
cream or a simple sauce.— Mrs. Mary A. Headley,
4167 Paul street, Frankford, Phila.
English Apple Pudding.—Take tart apples,
pare and quarter, and put into a deep tin until filled
■early full; take 1 teacup sweet milk, 1 teaspoon Royal
Baking Powder, 1 pt. flour, and stir together and spread
over apples, and bake % hour; season to taste; eaten
with molasses or gravy.— Mrs. Clarrissa M. Hitchcoch,
Lowville, N. Y.
Apple Bread Pudding.— Pare 6 large sweet
apples and slice thin, take a large pudding-mold and
put a layer of buttered bread cut fine, then a layer of
apples, and repeat till the mold is full; fill with 1 pt.
sweet milk, % pt. rich cream, butter size of an egg, and
1 teaspoon Royal Extract Nutmeg or Lemon; bake in
quick oven J4j hour.—Mrs. James McGrath, Ray-
mond, Dak.
Apple Snow Pudding.— Pare and quarter 4
good-sized apples, steam until soft; take the whites of 2
eggs, 1 tablespoon sugar, and beat with the apples until
the whole looks like froth. Sauce: the yelks of 2 eggs,
1 cup sugar; beat together smoothly, and add 1 cup
boiling water; thicken with 1% teaspoons flour or corn-
starch, add a small piece butter, and let boil long enough
to cook the corn-starch or flour; season with lemon or
nutmeg; all to be eaten cold.— Mrs. Alfred A. Day,
Hyde Park, Mass.
Alice Pudding.— % pt. cream, same of milk, %
oz. gelatine, soaked in water until soft; make a boiled
custard with the cream, milk, and eggs, sweeten well,
and add a pinch of salt; add gelatine while hot; when
well mixed, strain, and, when cool, add % spoon Royal
Extract Vanilla and 2 dessertspoons brandy; dip a mold
in cold water, fill the pattern in the bottom with custard,
place over this 2 slices sponge-cake cut to fit in the mold,
and spread thickly between with jelly or small-fruit jam;
fill the mold full with the custard, and set in cold place;
ornament the pudding when it is served with jelly or
crystallized fruits.—Mrs. Ernest E. Crepin, Montague,
Mich.
Alma Pudding.— % lb. bread-crumbs, 4 oz.
suet, finely shred, 5 oz. sugar, 4 oz. sultana raisins, 2
eggs, 1 wineglass sherry, 1 tablespoon rum, 1 table-
spoon marmalade; boil well some large sago in water,
and add 1 breakfast-cup; butter a pudding-mold, put


34
MT "FAVORITE RECEIPT"
Chocolate Pudding.—7 eggs, 3 oz. chocolate,
pinch of salt, 1 qt. milk, 3 cups sugar; heat milk near
boiling, as for custard, stir in chocolate and sugar, take
from the fire, and, when partly cool, add eggs, well
beaten; save out the whites of 4 eggs for frosting; bake
-very slowly, and, when done, spread the frosting of the
whites, beaten to a stiff froth with a little sugar; to be
eaten cold.— Miss Nellie Beack, Cheshire, Conn.
Chocolate Pudding1. — Let 1 pt. milk come to the
boiling-point, add % cup sugar, 2 tablespoons grated
chocolate, 1 large spoonful corn-starch; boil until thick-
ened; pour into a mold and place on ice; serve with
sugar and cream flavored with Royal Extract Vanilla.—
Mrs. R. Bruce, Prosperity, S. C.
Chocolate Pudding1.—Let 1 qt. sweet milk come
to a boiling-point, 1 teacup white sugar, 4 tablespoons
grated chocolate, 2 tablespoons corn-starch; boil (stir-
ring) until thickened, flavor with 1 teaspoon Royal Ex-
tract Vanilla, and place in mold on ice; serve with sugar
and cream. — Mrs. Emily S. Strong, 43 Kellogg street,
Syracuse, N. Y.
Christmas Pudding.— ^ lb. each of grated
bread-crumbs, apples, chopped fine, suet, cut very fine,
and currants; 3 eggs; add a sufficient quantity of milk,
and boil 2 hours; serve with sauce.— Mrs. G. D. Short,
149 Brownell street, Cleveland, O.
Cocoanut Pudding.— To 1 qt. boiling water add
'3 tablespoons corn-starch; while hot, add % lb. butter;
when cold, add 1 grated cocoanut, 5 eggs, rind and
juice of 1 iemon; sugar to taste.—Mary A. Champlin,
Cameron, Mo.
Coffee Fruit Pudding.— % cup chopped suet,
2 cups boiling hot coffee, 2 cups brown sugar, lb.
chopped raisins, % lb. currants, # lb. citron, chopped
fine; 5 cups flour, 1 teaspoon salt, 4 teaspoons Royal
Baking Powder; steam 3 hours in a bag; do not lift
the cover till done. Dressing: 2 tablespoons flour, %
cup sugar, 1 pt. hot water, 1 tablespoon butter; boil
together; flavor to taste.—Mrs. B. J. Holcomb, Car-
rington, Dak.
Com Pudding. —5 large ears of corn, cut *4 of
the grain and scrape the other half out; break 2 eggs in
the corn, add 1 teacup sweet cream, teacup butter, 1
teaspoon salt, 1 tablespoon granulated sugar, and pepper
to taste; beat all together 5 minutes, then bake in a
moderate oven 1 hour; serve out of pudding-pan while
hot.—Mrs. Maria Colburn, Maysville, Ky.
Baked Corn Pudding.— 6 large ears sweet corn,
1 pt. rich new milk, 1 heaping tablespoon butter, same
of sugar, 1 dessertspoon salt, a little pepper; silk corn
-carefully, and with a sharp knife cut the grain from
the cob and scrape out the remainder; add milk and
other ingredients; mix all well and pour into baking-
dish; bake in rather hot oven from % to y± hour;
serve in same dish.—Mrs. B. L. Harmison, Romney,
W. Va.
Green Corn Pudding.— 2 doz. ears green corn,
raw; 3 qts. sweet milk, 6 eggs, 1% cups sugar, salt to
taste; split the kernels lengthwise of the ear with a
sharp knife; then, with a case-knife, scrape the cor n from
the cob, leaving the hulls on; mix it with the milk and
other articles, and bake 1% hours.—Emma Yorton,
Geneseeville, Mich.
Green Corn Pudding.—Take 8 good-sized ears
of sweet corn, clean from husks and silk, then, with a
sharp knife, split the grains, then scrape the starch out
an a large pan; add 4 eggs, 1 cup new milk, 2 table-
spoons butter, same of flour, 1 tablespoon salt, % teacup
sugar . beat all together, pour in a dripping-pan, and
bake slowly 2 hours; to be eaten with butter; good
enough for the queen. —Mrs. Pitta Overman, Salem, Ind.
Corn-Meal Pudding.—3 cups corn-meal, l cup
flour, % cup white sugar, % cup butter, 1 egg; beat
sugar, butter, and egg together to a cream; 3 cups sweet
milk, 2 teaspoons Royal Baking Powder, 1 spoon salt;
steam 2 hours; sift meal, flour, bakingpowder together;
use sweetened cream for sauce.— Maria White, Stacy-
ville, Iowa.
Corn-Meal Fruit Pudding.—Stir corn-meal
with sweet milk and a little salt, and any kind of fruit(we
prefer cherries or gooseberries), and put in a bag and
boil 1% hours; put sticks across bottom of kettle, so the
bag will not burn to the kettle; eat with cream and sugar
or molasses.—Miss Lucy Aldrich, Wakeman, O.
Cottag-e Pudding. —1 cup sweet milk, 1 cup
sugar, 2 tablespoons melted butter, 2 cups flour, 1 tea-
spoon cream of tartar, ^ teaspoon soda. Sauce: 1 cup
sugar, 1 pt. boiling water, 1 tablespoon butter, 1 table-
spoon vinegar, 1 tablespoon flour.— Laura Miller, Max-
town, O.
Crumb Pudding.—1 pt. fine bread-crumbs, 1 qt.
sweet nnlk, 1 cup sugar, yelks of 4 eggs, beaten with
lemons to flavor; 2 tablespoons butter; bake until done,
buj not watery; spread over this a layer of jelly, whip
whites of the eggs to a froth, add 1 cup sugar and juice
of a lemon, pour over the jelly and bake a little brown;
eaten cold.—Miss Minnie Woods, Chestnut Grove, Ky.
Cup Pudding. — 4 eggs, their weight (in the shell)
of butter, sugar, and sifted flour; ^ teaspoon Royal Bak-
ing Powder; partly melt the butter and beat to a cream,
mix the well-beaten eggs slowly to the butter, then the
sugar, and lastly the sifted flour and Royal Baking Pow-
der; add a little Royal Extract of Nutmeg or Lemon,
put in well-greased gem pans, bake in a moderate oven
and serve hot, with cream.— Mrs. A. E. Rawlinson,
Mt. Vernon, O.
Dandy Pudding1. — 2 tablespoons corn-starch, the
yelks of 4 eggs, y cup sugar; mix all together and pour
into 1 qt. boiling milk, stir quickly, take off from fire
and turn into your pudding-dish; beat the whites of the
eggs to a froth and spread on the top; brown in the oven;
flavor with lemon or vanilla; eaten cold.—Mrs. Thaddeus
H. Blood, Bridgeport, Conn.
Dandy Pudding.— 9 eggs, 12 tablespoons flour,
2 teacups sweet milk; bake in pudding-pan % hour;
cat while hot with hard sauce.—Mrs. Myra E. Wymeret
Liberty, Mo.
Danish Pudding.— y pt. claret, % pt. raspberry
juice or syrup, % pt. sherry, y lb. white sugar, 1 oz.
isinglass, soaked in the sherry; 1 lemon, juice, and rind;
put on the fire and allow to come to boil; strain into a
mold, serve with a rich custard, flavored with vamlla.—
Mrs. James Farish, Yarmouth, Nova Scotia.
Delmonico Pudding.— 4 eggs, 1 qt. milk, 4 table-
spoons sugar, 3 of corn-starch, Royal Lemoa flavoring;
boil the milk; dissolve corn-starch in a little cold milk;
beat yelks and whites separately; stir yelks, sugar, and
starch in the boiling milk, and pour into a baking-dish;
flavor; set into the oven long enough to slightly harden
the top (5 or 10 minutes); beat 6 tablespoons powdered
sugar with whites of eggs and spread on pudding; set
again into the oven to brown slightly; eat warm or cold,
with or without jelly dropped on.— Mrs. W. D. Bttiley,
Marietta, O.


-36
MY "FAVORITE RECEIPT"
Hickory-nut Pudding:.—1 cup white sugar, %
-cup butter, % cup sweet milk, 2 teaspoons Royal Bak-
ing Powder, whites of 4 eggs, well beaten, 1 cup
bickory-nut meat, chopped fine.— Mrs. J. G. Blanch-
. ard, St. Johns, Mich.
Honeycomb Pudding.— To 1 pt. molasses add
1 teacup brown sugar; beat well together; melt a piece
of butter, the size of an egg, in a teacup of milk, add 1
teaspoon saleratus, and pour into the molasses; beat the
whites of 6 eggs to a stiff froth, add the yelks to the
molasses; stir in a teacup of flour, 1 large tablespoon
allspice, mixed cloves, mace, and cinnamon; stir in the
whites last; a glass of wine improves it; to be eaten
with hot wine sauce.— Miss L. L. Plummer, Washing-
ton, D. C.
Huckleberry Pudding.— 3 pts. flour, l pt.
sweet milk, 1 pt. berries, lcup sugar, y cup butter, and
3 teaspoons Royal Baking Powder; bake about 80
minutes, and eat with sauce.— Miss Joie Keiffer, E.
Greenwood, O.
Indian Pudding.—Boil 1 qt. milk, stir into it
gradually 3 gills Indian meal and % pt. molasses, and let
it cool. Butter the baking-dish; put into it lb. beef
suet, chopped fine, and salt; then turn in the pudding;
add a qt. cold milk; stir well. Then add 1 pt. cold
milk, and do not stir again. Bake 5 hours.—Mrs. H.
lV. Seymour, Kalamazoo, Mich.
Indian Pudding.— 1 qt. sweet milk, 1 0z. butter,
4 eggs, 1 teacup Indian meal, 1 cup raisins, % cup
sugar; scald part of the milk, and stir in the meal
while boiling, then add the rest of the milk, a little salt,
and the other ingredients, and bake.—Mrs. William
Leggett.
Indian Pudding without Egg1s.—7 heaping
spoons Indian meal, % teaspoon salt, 2 spoons butter or
lard, 2 teaspoons ginger or cinnamon to the taste; pour
into these 1 qt milk while boiling hot; mix well, and
put in a buttered dish that will not spread it out thin.
Just as you put it in the oven, pour in a teacup of cold
water, which will have the same effect as eggs: bake %
hiQ\ix.—Mrs. M. E. McMaster, Woodstock, Vl
Kentucky Pudding.— 3 eggs, 2 % cups sugar, %
cup butter, 1 cup cream, 3 tablespoons flour, 1 teaspoon
Royal Essence Lemon; bake in 1 crust as for custard
pie.— Mrs. M. R. Tabor, Newton, Iowa.
King Solomon Pudding. — 4 cups flour, 1 cup
suet, 1 cup milk, 1 cup raisins or currants, 1 cup
molasses, 2 teaspoons Royal Baking Powder, 1 teaspo«n
salt: boil in mold 3 hours: liquid sauce.— Mrs. W. D.
Abbott, Westchester, N. Y.
Lemon Pudding.— 1 small cup butter, 2 full cups
sugar: mix very smooth, adding the grated rind of 2
lemons, yelks of 6 eggs, juice of the lemons, 6 small Bos-
ton crackers dissolved in 1 pt. milk; bake. Make
meringue of the 6 whites, beaten stiff, and 6 tablespoons
powdered sugar: spread on pudding, and brown in
oven; needs no sauce.— Mrs. Ellen Wasker, Nelson-
ville, Ky.
Lemon Pudding.— 1 cup stale bread, grated
fine and soaked in warm water, 2 oz. butter, 12 eggs, 1
lemon, grated, rind and pulp, 1 teacup sugar, % tea-
spoon salt; beat eggs, grated lemon, and sugar to-
gether, adding crumbs and butter melted; bake in a
buttered mold —a moderate oven —1 hour; turn out on
plate, and cover with frosting; serve cold.— Mrs. Wm.
N. U-'adsworth, Le Mars, Iowa.
Lemon Pudding.—1 cup fine bread-crumbs, 2
cups milk, % cup sugar, J£ cup butter, 4 eggs, leaving
out the whites of 2 for frosting, the juice and % the rind
of 1 grated lemon.— Mrs. N. L. Palmer, Valley Centre,
Kans.
Lemon Pudding.—2 lemons, 2 eggs, 2 cups
sugar, 4 tablespoons corn-starch, dissolved in a little
cold water, a little salt; after the corn-starch is dis-
solved, stir in 2 cups boiling water, then add the beaten
yelks of the eggs, with the juice of the 2 lemons, and a
little of the grated peel; lastly, stir in the sugar; put
this in a pudding-dish, and let it bake % hour in hot
oven. Me'ringue: 2 whites of eg^s, 1 tablespoon
sugar; spread over the pudding, and let brown 2 or 3
minutes; serve with cream, either hot or cold.— Mrs.
Annie Innes, 378 W. Monroe street, Chicago, Ill.
Lemon Pudding.—Juice of 2 lemons and grated
rind of 1; to 2 coffeecups boiling water add 1% coffee-
cups sugar and 1 tablespoon butter; mix 4 tablespoons
corn-starch with a little of the water; when it boils, add the
corn-starch; let it thicken, after which take it from the
fire and stir in the well-beaten yelks of 3 eggs; place it
back long enough to set the eggs, add the strained
lemon, pour into a baking-dish, and bake 15 minutes
in rather quick oven; while still hot, add meringue of
beaten whites of 4 eggs and % cup sugar.— Miss A una
M. Kelsey, Rio Grande City, Tex.
Lemon Sponge.—The juice of 4 lemons, 4 eggs,
1 pt. cold water. 1 oz. or % package gelatine; soak
the gelatine in the cup of water; add the sugar to
the lemon juice; beat the yelks of the eggs, and add to
the yz cup of water; mix in the sugar and lemons, and
cook in a double boiler till it begins to thicken, then add
the gelatine, strain into a basin, and set in a pan of cold
water; beat occasionally with an egg-beater till cool,
then add the unbeaten whites of eggs, and beat hard
till it begins to stiffen; have a mold ready, put it in,
and it will set at once; serve with or without cream; a
very nice orange cream may be made by substituting
the juice of 6 oranges, and 2 tablespoons brandy, for
the lemon juice.— Mrs. D H. R. Goodale, South Egre-
mont, Mass.
March Pudding.—1 cup dried apples, soaked
overmght, chopped and nuxed with water m which
soaked; 1 cup molasses, yz cup flour. % cup butter, 1
egg, 2 teaspoons Royal Bakmg Powder, 1 teaspoon
each of cinnamon and cloves steam 2 hours, and serve
with sauce. Sauce: % cup boiling milk, 2 teaspoons sugar,
beaten with the yelk ofl egg; stir until thick, remove
from fire, and add the beaten white with 2 tablespoons
sugar and the grated rind ofl lemon. If water be sub-
stituted for milk, use the juice of the lemon also.— Mrs.
L. Hardy, Allegan, Mich.
Molasses Pudding.— 1 cup molasses, 1 cup
hot water, 2 tablespoons melted butter, 1 teaspoon
Royal Baking Powder, 2% cups flour, 1 cup raisini,
1 teaspoon cinnamon; steam 2% hours. — Mrs. V. J.
Manville, Norway, Iowa.
Mountain-Dew Pudding.— 3 crackers, rolled
fine, 1 qt. sweet milk, % cup white sugar, yelks of 3
eggs, salt, and nutmeg; bake 20 minutes; beat the 3
whites of eggs to a stiff froth, add % cup white sugar,
flavor with lemon, spread over pudding, and brown
slightly in oven.— Mary A. Robinson, Moretown, Vt.
Mysterious Pudding.—2 eggs; the weight of
the eggs in each of flour, butter, and brown sugar;
1 oz. candied peel or 1 teaspoon Royal Extract Vanilla;
beat the butter to a cream; add the sugar; sift in the


MISCELLANEOUS PUDDINGS.
39
Rice Pudding. —2 tablespoons rice, l4 teaspoon
salt, 1 coffeecup sugar, 1 qt. sweet milk; bake in a mod-
erate oven 2]4 hours; stir often; about % hour before
taking out let it form its last crust, and let it cool; eat
with cream.—M. Dickey, Mott Haven, N. Y.
Rice Pudding.— % cup rice, well scalded and
washed, 2 qts. sweet milk, very little salt; season with
nutmeg, or raisins, if liked; bake in slow oven until rice
is soft.—Mrs. Estelle Newcombe, Odin, Kans.
Cold Rice Pudding-.— % cup rice, cooked in 3
cups water; take 1 pt. sweet milk, yelks of 2 eggs, 2
tablespoons corn-starch, 5 tablespoons sugar; salt; boil
quickly, and pour in molds; beat whites of eggs to froth,
and put on pudding; season with lemon or vamlla.—
Miss Gertie Luther, Painesville, O.
Ground Rice Pudding.—1 qt. milk, boiled, 6
spoons ground rice added to the milk while boiling, 5
eggs, 1 lemon, juice, and rind grated, % lb. butter; salt,
and sweeten to taste; bake rather slowly. — L. Edwards,
Andover, Mass.
Sag0 Pudding.— Pour 3 qts. boiling water on 1
cup sago, then boil hour, or until clear; mix the juice
of 6 oranges with 2 lbs. sugar, and pour the sago on the
oranges and sugar; slice 2 oranges, skins and all, which
place on the top, and put the whole where it can get
cold.— Mrs. J. T. Piggott, 3221 Spring Garden street,
West Philadelphia, Pa.
Sag-O and Apple Pudding-.—Pare and core 4
apples, put them in earthen dish, sprinkle 1 cup sago
and 1 cup sugar over them, fill the dish with boiling
water, let stand for an hour or longer, and bake 2 hours
in moderately quick oven; serve with cream and sugar.—
Mrs. W. C. Adams, 1685 Lexington Avenue, New
York.
Soott's Pudding.—1 pt. milk, 2 eggs, flour, salt,
and sliced tart apples; fill baking-dish with the sliced
apples, then make a batter of the milk, eggs, and flour,
and add a tiny bit of salt; pour this batter over the
apples, and b;ike % hour; be sure not to have the bat-
ter too stiff; serve hot with sauce.—Nellie C. Valentine,
Flushing, L. I., N. Y.
Snow Pudding.—^ package gelatine, pour over
it 1 cup cold water, and add 1% cups sugar; when
soft, add 1 cup boiling water, juice of 1 lemon, and the
whites of 4 well-beaten eggs; beat all together until very
light; pur in glass dish, and pour over it custard, made
as follows: 1 pt. milk, yelks of 4 eggs, and grated rind
of 1 lemon.— Miss Bessie Murray, Davenport, Iowa.
Snow Pudding.— % box gelatine, soaked in %
cup cold water till soft; pour on 1 cup of boiling water,
1 cup sugar, and juice of 1 lemon; strain into a bowl
set in ice-water; when it begins to thicken, beat till
light and frosty; then beat whites of 3 eggs stiff, add
them to the gelatine, and beat all together till nearly
stiff enough to drop; pour into molds.—Mrs. John H.
Gibbs, Walnut street, Brookline, Mass.
Snow Pudding'.— 3 tablespoons corn-starch, 1 pt.
boiling water, whites of 3 eggs; dissolve the corn-starch
in a little cold water, and add to the pt. of boiling water;
beat the whites to a stiff froth, and stir into the hot corn-
starch; put in a buttered basin, and steam 10 minutes.
Sauce; Beatl pt. milk, boiling hot, add sugar to taste;
thoroughly beat the yelks of 3 eggs, and stir in the hot
milk; cook in farina-kettle or basin set in hot water;
add a pinch of salt, stir well, boil 3 of 4 minutes;
flavor with teaspoon Royal Extract Vanilla.—Mary J.
P. Hewes, Mayvilla, N. Y.
'Snow Pudding.— J/ 2 hox gelatine, dissolved in "%
1 pt cold water; boil 6 minutes; then add % pt. boU-
I ing water; then add the juice of 2 lemons and 2 cups
sugar; set away to cool; then strain through a fine
sieve; beat to a stiff froth the whites of 3 eggs, and mix
thoroughly with the cool jelly; beat the whole together
about 20 minutes; put in a cool place, and make a
soft custard, which you pour over when you serve.—
Mrs. E. F. Broch, 670 Washington street, Boston,
Mass.
Snow Pudding.— 3 tablespoons corn-starch dis-
solved in a little cold water, 1 pt. boiling water, a little
salt, beaten whites of 3 eggs; put together quickly;
flavor and put in molds. Custard Sauce: Make
starch on stove till clear; add yelks of 3 eggs, 1 cup
sugar, 1 pt. milk.—Mrs. Ann Phillips, Syracuse, N. Y.
Snow Pudding.— To 1 pt boiling water add 2
tablespoons corn-starch, dissolved in a little cold water,
and boil 3 minutes; remove from the fire, and add the
whites of 2 eggs beaten to a froth, a little salt, and 1
tablespoon white sugar; the whites must be stirred in
while hot, but must not boil; pour into molds or cups
wet in cold water. Custard: To pt. boiling milk
add the yelks of 2 eggs, 1 tablespoon corn-starch, % cup
white sugar; mix in a little cold milk; bring to a boil,
remove from the fire, and flavor; to be eaten when cold.
— Mrs. J. T. McKinney, Sodus, N. Y.
Snow Pudding.—1 oz. gelatine; pour on it1%
pts. boiling water, add 2 cups sugar, the juice of 2 lemons,
or 1 spoonful Royal Lemon Extract; strain into a deep
dish to cool; when it commences to jelly, add to it the.
whites of 4 well-beaten eggs; beat all until the dish is
full, then take the yelks of 4 eggs, and make a common
boiled custard to be poured over the pudding.— Mrs. M~.
D. Kennedy, Midway, Ala.
Snow-ball Pudding.— 1 pt. boiled milk, 4 table-
spoons sugar, yelks 3 eggs, 3 tablespoons corn-starch, 1
teaspoon Royal Extract Vanilla; beat eggs, sugar,
corn-starch, and flavoring together, and pour into the
milk while boiling; set in the oven to brown; beat the
whites of the eggs to a stiff froth, add 4 tablespoons
sugar, 1 teaspoon Royal Extract Vanilla; drop on the
pudding size of an egg, and set in the oven to brown;
serve ice cold.— Mrs. Jokn E. Reed, Brewster's, N. Y.
Snow-drift Pudding.— 1 qt. new milk, 1 teacup
sugar, and 4 spoons corn-starch dissoh/ed in a little of
the milk; let come to a boil, and keep stirring; beat the
whites of 3 eggs to a froth, and stir into your custard;
then take off and flavor to taste; take the yelks and
make a boiled custard; this makes the sauce to go over
it; splendid when cold.—Mrs. Zouella Tucker, Colfax,
Ill.
Spong-e Pudding.— 1 qt. sweet milk, 4 oz. sugar,
4 oz. flour, 7 eggs; place milk over fire to boil, then stir
in flour and sugar, well mixed together, as though you
were making mush ; let boil 1 minute, then remove and
let'cool; do this m the morning; % hour before dinner,
finish, by adding first the jelks, well beaten, then the
whites beaten to a stiff froth; mix lightly with a fork;
place in a greased pan; set in another pan filled with
boiling water, and bake ^ hour.— Mrs. Dr. A. M~
Miller, Bird in Hand, Pa.
Spong-e Pudding-.—Take 12 eggs, 1 qt sweet
mtlk, ifl lb. flour, and % lb. sugar; make a blanc-
mange of the milk and flour, adding the sugar when
cooked; when cool, add the eggs, the whites and yelks
having been beaten separately, and as light as possible;
pour the mixture into a pudding-dish; place in a pan of


40
MY "FAVORITE RECEIPT.
"
boiling water, and put in the oven; bake until firm;
careful not to bake too long; serve hot or cold with
whipped cream sauce, flavored and sweetened to taste.
When eaten hot, an excellent sauce can be made of but-
ter and sugar, whipped to a cfeam, and fresh berries —
strawberries preferred; or fruit crushed and added with a
little wine.— Grace Gray, Blissfield, Mich.
Steamed Pudding-.—4 eggs, % cup butter,
rubbed well with 1 cup sugar; add flour to consistency
of sweet-cake batter; 1 tablespoon Royal Baking
Powder; pour batter into greased pudding-pan, put in a
steamer over boiling water; cover steamer with cloth,
and then the lid; don't uncover till done; cook ^ hour.
Sauce: % cup sugar, lump of butter size of walnut,
rubbed together; add 1 teaspoon corn-starch, fill up tin
with boiling water; set on stove and let simmer.—Mrs.
Sarah J. Hempjield, McConnelsville, O.
Steamed Pudding1.—1 qt. flour, 1 teaspoon salt,
2 teaspoons Royal Baking Powder, 1 tablespoon lard,
1 pt. milk; sift together flour, salt, and powder; rub in
lard cold, add milk; mix to a smooth dough. Roll out little
over % inch thick; strew thickly with any fruit, though
cherries are best; sprinkle little flour over; roll up and
place on a greased plate in steamer; cover tightly, and
steaml^ hours; eaten hot, with cream sauce.—Eudora
Sharts, Woodstock, N. Y.
Steamed Pudding-.—4 eggs, % cup sour cream,
% cup butter, 3 cups buttermilk, 3 teaspoons soda,
raisins or currants improve it; eaten with any preferred
sauce.— Mrs. Lillian Wright, Yuba, Mich.
Steamed Pudding.—% cup butter, % cup sugar,
% cup molasses, 1 cup milk, 1 pt. flour, 1 cup stoned
raisins, 2 teaspoons Royal Baking Powder; steam 2
hours. Sauce: 1 cup powdered sugar, % cup butter,
1 tablespoon brandy, 1 egg; beat them all to a cream,
and heat over boiling water in a basin.— Mrs. William
Marsden.
Steamed Pudding-.— 1 cup flour, 1 cup sugar, 2
cups fruit (raisins), 1 cup sour milk, 2 eggs, 1 teaspoon
soda, a little salt; steam 1 hour.— Clara N. Chase,
Clannda, Iowa.
Salisbury Pudding.—8 yelks of eggs, % lb.
white bread-crumbs, 1% oz. ground ginger, 8 oz. white
sugar, 1 pot marmalade, 1 qt. milk, 4 oz. beef marrow;
mix bread-crumbs and sugar together with the marrow,
then add the othei things; milk boiling, and lastly,
whip the whites of eggs to a stiff froth; mix lightly, and
bake in a buttered mold for % hour in a sharp oven.—
Mrs. James Bartlett, Wyckoff, N. J.
Sweet Potato Pudding.— 1 lb. grated, raw
sweet potatoes, 1 tablespoon butter, 2 tablespoons sugar,
*4 cup molasses, 2 eggs. enough sweet milk to make the
mixture thin, 1 teaspoon ginger, % teaspoon allspice or
cloves; nux all together, bake in a deep earthen dish
about ly hours.— Mary Ann Quigley, Newton, Mass.
Sponge Pudding1.— Mix well 1 cup sugar, 1 cup
sifted flour, 1 teaspoon Royal Baking Powder, and a
pinch salt; add 3 eggs without beating, and mix
thoroughly; steam 1 hour; eat with hot sauce. Sauce:
Beat well together 1 cup sugar and a piece of butter
the size of an egg, add 1 pt. boiling water.— Laura H.
Gourley, Truro, Nova Scotia.
Spong-e Pudding-.—3 eggs, 1 cup sugar, 1 cup
flour, y cup sweet milk, 2 spoons Royal Baking
Powder; steam % hour.— Mrs. C. Howland, Coving-
ton, Pa.
Transparent Pudding.—Beat to a cream ]£
lb. butter and % lb. sugar; stir in 2 eggs, well beaten,
and 1 grated nutmeg; flavor with Royal Extract
Lemon; bake in a buttered dish % hour; serve cold.
— Mrs. Mary McDonald, Federal, Pa.
Troy Pudding. — 3% cups sifted flour, 1% tea-
spoons Royal Baking Powder, % teaspoon salt, 1 cup
molasses, 1 cup chopped suet, 1 cup milk, 2 teaspoons
spices, 1 cup dried fruit or 1 qt. fresh fruit; boil in
tin 3 hours; serve with lemon sauce.— Mrs. L. Row-
land, 231 Fifty-third street, Brooklyn, N. Y.
Steamed Troy Pudding.—1 cup suet, chopped
very fine, 1 cup seeded raisins, 1 eup sweet milk, 1 cup
molasses, 2 cups flour, 1 teaspoon.baking soda dissolved
in 1 tablespoon boiling water, a pinch salt, some ground
cinnamon, allspice, and cloves; pour this in a pudding-
mold, well greased, and boil 3 hours; serve hot, with
hard sauce.— B. Dublon, 164 E. 64th street, New York.
Baked Tomato Pudding-.—Take a deep pud-
ding-dish and butter the inside of it well; first put in a
layer of bread-crumbs, then a layer of peeled sliced
tomatoes, then a small onion cut very thin; dredge on
alitde flour, pepper, and salt; now, begin with bread-
crumbs again, tomatoes, onions, and seasoning till the
dish is full; the top layer must be bread-crumbs, with
salt and pepper, and a few small bits of butter over it; put
in the oven; keep covered with a tin plate for1 hour,
then remove the plate, and let it brown ; 2 hours to bake;
sugar may be added to suit the taste.—Miss S. W.
Patterson, Stamford, Conn.
Tyler Pudding1.— 1 cup butter, 3 cups sugar, 1
cup sweet milk, 1 tablespoon flour, 2 teaspoons cinna-
mon, 4 eggs; bake in rich crust.—Mrs. Kate Thomas,
Petersville, Md.
White Pudding. (A Breakfast Relish.)—1 lb.
suet, chopped fine, and clear from strings, mixed
thoroughly with 2 lbs. sifted flour and % lb. corn-
meal, season highly with salt and pepper; make long
narrow bags of cheese-cloth (about the size of beef-pud-
dings), and fill with the mixture; tie up and drop in
boiling water, leaving them in about 45 minutes;
take out and hang in cool place; will keep all winter;
when needed for use, place in a baking-dish, pouring a
teacup of water (enough to steam them through), when
this water has evaporated, uncover and let them brown,
turning them over. Fit for an epicure.—Julia W. Jones,
812 I street, N. W., Washington, D. C.
Whipped Cream Pudding.— 1 pt. cream,
sweetened to taste with powdered sugar; beat until
stiff, then season with brandy; after it is stiff, pour into
a dish with macaroni or sponge-cake; cut in slices.—'
Miss Bechie Sourwene, Reading, Pa.
Whortleberry Pudding.— % lb. butter, 1 lb.
sugar, 1 lb. flour, 6 eggs, 1 cup milk, 2 teaspoons Royal
Baking Powder, 1 qt. whortleberries; cream the butter
and flour, add the yelks and sugar, then the beaten
whites and milk, and lastly, the fruit to be flavored and
stirred in lightly; bake nearly 2 hours in a pudding-
dish; to be eaten with cold sauce.— Mary P. Hall,
169 Carleton Avenue, Baltimore, Md.
White Pudding.— 3 cups milk, whites of S eggs
whipped stiff, 1 cup sugar, 1 tablespoon melted butter;
whip the sugar into the stiffened whites; add butter,
then rose-water, then the flour stirred in lightly; bake in
a buttered pan, in a rather quick oven; sweet sauce.
— Miss Jessie McKenzie, Mississippi street, Potrero,
San Francisco, Cal.


4'J
MY "FAVORITE RECEIPT."
Honey Candy.— 1 cup honey, 1 teaspoon butter:
boil until it becomes brittle on being dropped into cold
water; pour into a well-greased pan; pull when cool-
mg.— Miss Belle Rileyt Newton, Iowa.
Ice Cream Candy.—1 pt sugar, 1 teacup water,
2 teaspoons vinegar, butter the size of an egg, % tea-
spoon cream of tartar; put all these in before cooking
any; do not stir; cook until it grows hard in cold water;
when done, flavor with Royal Extract Vanilla, and then
put on a greased plate to cool; when cold enough, pull
until white.— Cara Moore, Newcomerstown, O.
STolasses Candy. — 1 cup best molasses, 1 cup
white sugar, 1 tablespoon vinegar, butter size of a wal-
nut; boil until brittle when dropped into water; stir in 1
teaspoon soda, and when cool pull until white.—Carrie
S. Parks, North Woburn, Mass.
Molasses Candy.—2 cups molasses, 1 cup sugar,
butter size of an egg, 1 tablespoon vinegar; boil 20
minutes, stirring all the time; just as it is done stir in ft
little soda; hickory nuts or walnuts may be added; pour
in buttered tins.—Mrs. G W. Budd, Pemberton, N. J.
To Sugar Pop-corn.—Put into an iron ketde 1
tablespoon butter, 3 of water, and 1 teacup white sugar;
boil until ready to candy; throw into it 3 qts. pop-corn;
stir until it is all candied. — Mrs. A. J. Fairckild,
Aberdeen, Dak.
Walnut Drops.— 1 lb. sugar, lib. walnut kernels,
whites of 6 eggs, 6 tablespoons flour. —Mrs. S. Hubley,
Creswell, Pa.
Cream Walnuts. —1% lbs. powdered sugar;
white of 1 egg, 1 % spoons water, 1 spoon Royal Extract
Vanilla; put sugar in large bowl and add water; beat
egg and add to sugar and water; beat all together with
the hands until very creamy, add vanilla and thoroughly
mix; make into small balls and press a walnut on each
side; dry without oven heat.
^gNGEL FOOD.—Take 1 o.coanut, and grate
t-jQfli^, a"d sweeten to taste; 6 or 9 oranges, skin, and
slice very thin; then lay them in a dish, 1 layer
of oranges and sugar sprinkled on; then a layer of co-
coanut, and so on until your dish is full; but last layer
must be cocoanut—Mrs. Mary A. Headley, Frank-
ford, Philadelphia, Pa.
Ang-els' Food.—1 doz. oranges, 1 large cocoanut,
grated; peel and slice the oranges, taking out seeds;
then place a layer of oranges, sprinkle freely of sugar, then
a layer of cocoanut, and so on until the dish is filled,
having a layer of cocoanut on top.—Mrs. S. H.
Sprague, 1539 N. 20th street, Philadelphia, Pa.
Apple Charlotte.— Put into a well-buttered pan a
layer of bread-crumbs, or small pieces of bread, then a
layer of apples, cut up, sugar and butter, little nutmeg;
then another layer of apples and bread and sugar, and so
on until the dish is full, taking care to have a layer of
crumbs at the top; bake 1 hour; sprinkle sugar on top;
eat with cream.— Mrs. R. B. McJlvain, Mt Holly,
N.J.
Apple Snow.— Select very juicy apples, pare and
core, and stew in clear water until soft; strain through a
sieve; sweeten to taste with powdered sugar; spread
this when cold in a deep glass dish; to every apple allow
the white of 1 egg; beat the whites, with 1 tablespoon
powdered sugar to 1 egg, to a stiff froth, and pour it
over the apples; any flavoring may be used.— Miss
Sarak Mangan, Hicksville, N. Y.
Apple Snow.— Mash the pulps of 3 baked sour
apples with silver spoon; add 1 cup white sugar and the
white of 1 egg, well beaten; flavor with Royal Extract
Lemon, and beat 15 minutes; serve on soft custard, or
alone.—Laura Dunkam, Rundel, Pa.
Apple Snow.— Roast 8 tart apples, and pulp them
through a sieve; take lb. of the pulp and, when cold,
mix with it ^ lb. finely sifted loaf sugar and the thin
rind of a small lemon; beat the whites of 3 eggs; whisk
all the ingredients together, and pile on a glass dish; a
little sponge-cake, soaked in fruit-syrup and laid on the
bottom of the dish, is an improvement.— Mrs. S. A.
Beezley, Mitchell, Dak.
Apple Snow.— Pare, core, and bring to a boil, in,
as little water as possible, 6 tart apples; cool and strain;
add the well-whipped whites of 3 eggs; sweeten to taste,
and beat until a dish of snow is the result; flavor with
almond or lemon; serve with sweetened cream, or make
a custard of yelks, sugar, and 1 pt. cream; place in a
dish and drop the froth in large flakes.— Mrs. William
Sckmidt, Hammonds Plains, Nova Scotia.
Apple Snow.— Put into a pan, without paring,
12 large apples, with the rind and juice of a lemon and 1
pt. water; set over a slow fire, and boil gently till the
apples are soft, but not broken; drain them on a sieve;
when cool, put the pulp, clear of seeds, into a large bowl,
and beat to a strong froth; beat the whites of 12 eggs to-
a stiff froth with 10 oz. sifted sugar; beat all together till
they resemble stiff snow; heap high on a dish, put a
small green sprig in the middle, and serve soon as pos-
sible.—Mrs. E. M. Dutcker, 61 Orange street, Cleve-
land, O.
Blanc-mange, made of Irisk Moss or Carra-
geen.— 1 teacup moss, after it has been picked; wash in
weak soda-water to remove the salty taste; rinse through
several clear waters; put in a ketde with 1 qt fresh
milk, set it on the fire, and stir till it begins to thicken;
strain through a sieve, or thin muslin; sweeten with
white powdered sugar; flavor with vanilla, or anything
preferred; wet the mold with cold water, and pour in the
blanc-mange, or, when cool, pour into a bowl; when
firm and cold, which will be in 3 or 4 hours, it may be
used; serve with sugar and cream.— Mrs. M. E. Gray,
Fayette, Mo.
Harlequin Blanc-mange.—After preparing the
blanc-mange, take a part and mix the yelk of egg with
it to make a corn color, and make the rest into 2 or 3
colors; put 1 color in and coot it, then another, and so-
on, cooling each before putting the other in; it will turn
out striped.— M. J. Tkurston, Uncasville, Conn.
Grape Butter.—1 gal. pulped grapes; add 2 qts.
stewed apples and (i lbs. sugar; boil for 2 hours, stirring
often.— Laura J. Entriken, Malvern, Pa.
Lemon Butter.—The grated rind of 1 lemon and.
juice, yelks of 2 eggs, 1 cup butter, 1 of sugar, % cup


OTHER DESSERTS.
43
flour made into paste with % cup water; cook until the
-consistency of cream; mold to suit the taste.— Littie
Baird, Irving, IIl.
Lemon Butter.— 3 lemons, 4 eggs, 1 lb. sugar,
Y% lb. butter; beat the whites separate; grate the rind
-of lemon and squeeze the juice; mix all together in a
preserving-kettle over a slow fire; stir until it becomes
thick enough.— Mrs. Jokn E. Powell, Pemberton,
N. J.
Lemon Cheese-cake.—l lb. sugar, 6 oz. butter,
-rinds of 2 and juice of 3 lemons, yelks of 6 and whites of
£ eggs; beat the whole mixture well together, put in a
jar, and place in a pan of water, and boil until quite
thick; turn into a mold; serve cold.—Lou S. Mqffatt,
Topeka, Kans.
Lemon Cheese-cake.— 2 lbs. loaf sugar, % pt.
fresh butter, 12 eggs (leaving out whites of 4), rinds of
-6 lemons, grated fine, and the juice of same; put ail into
a preserving-pan over a slow fire until the lemon is dis-
solved and it begins to thicken like honey; keep stirred
while dissolving. This is good for jelly-cake or rolly-
poly puddings. Use paste No. 5 for cheese-cakes; will
keep 7 years.—Mrs. W. C. Adams, 1685 Lexington
Ave., New York.
Cheese Fondu.— 1 bowl milk, 1 bowl bread-
crumbs, 1 bowl cheese, cut in small pieces; boil the milk,
add the cheese and bread-crumbs, and stir until perfectly
smooth; add 1 beaten egg, a little salt, and nutmeg if
liked; set away until tea-time; then put on a buttered
dish and place in the oven long enough to brown; serve
-on same plate hot— C. T. Nevins, Clover Hill, N. J.
Charlotte RUSs6.— 1 qt. cream, whipped to a
stiff froth; % box gelatine, dissolved in 1 cup milk;
then strain, and when nearly cool add the whipped cream;
1 cup sugar, 1 wine-glass sherry wine, 2 teaspoons
Royal Extract Vanilla; line the mold with lady-fingers,
.and fill with cream; makes nearly 2 qts.; the wine can
be left out.— Mrs. L. M. Arey, Hyde Park, Mass.
Charlotte Russe.— A box gelatine, dissolved on
the fire in % pt. cold water; when melted, let it get
-cold; a litde over 1 pt . rich cream, beaten up as light as
-eggs; to this add the gelatine when it commences to
thicken; sugar and wine to taste; then add the whites
of 6 eggs, beaten very stiff, and lastly the whipped
-cream; line the dishes with lady-fingers or thin slices of
sponge-cake, pour the mixture in, and put macaroons on
top; then put in a cool place until eaten.— Mrs. R. B.
Mcllvain, Mt Holly, N. J.
Charlotte Russe.—1 pt. cream, 1 pt. milk, %
box gelatine, 1% cups sugar, whites 4 eggs; put gela-
1tine in milk and place in steamer to dissolve; then
strain through a fine sieve or cloth, add sugar, and put
on the ice to cool; when it commences to jelly around
the edge, add gradually the cream whipped to a stiff
froth; then the well-beaten whites, and flavor with
vanilla; pour into a dish lined with sponge-cake or lady-
fingers, and set on ice till used; enough for 2 dishes.—
Mrs. C. S. Eastman, Lake City, Iowa.
Charlotte Russe.—For 12 people. % box gela-
tine, dissolved in 1 cup cold milk; make soft custard
with yelks of 10 eggs, 1 cup milk, 1 cup sugar; flavor
with 1 tablespoon Royal Extract Vanilla and wine-glass
wine or a little rum; pour into this custard the dissolved
gelatine and milk, then set away to cool; beat the whites
-of the 10 eggs to a stiff froth, and also beat 1 pt. cream
to stiff froth; add to this cream the beaten whites, then
.the custard, which must be entirely cool; line a pan
with sponge-cake, and pour in cream to harden; when
ready to serve, turn out on platter.— Mrs. Frederick E.
Whitney, Oakland, Cal.
Charlotte Russe.—1 qt. sweet cream, whipped,
sweetened, and flavored to taste; 1 pt. milk, scalded and
cooled; let 1 coffeecup cold water stand on ^ box gela-
tine awhile; then set in a kettle of hot water until dis-
solved, and put it in the milk (when cooled); stir this
into the cream with a silver spoon; beat the whites of 3
eggs, and stir in all; get lady-fingers and split them,
dipping one end in the whites of eggs, and place around
a platter; pour all on the platter, and set away to
harden.— Miss Grace D. Lester, Binghamton, N. Y.
Charlotte Russe.— Make a sponge-cake; take 1
pt. thick sweet cream and' mix with the whites of 3 eggs,
beaten to a stiff froth; sweeten to taste, and flavor with
Royal Extract Almond; take 12 sweet almonds, blanch
and split, and place on the cake and pour the cream and
egg-froth over it. The cake may be soaked in wine if
liked.— Mrs. O. C. Warner, Beartown, Mont
Italian Charlottes.— Soak in equal portions of
wine and water, sweetened, some slices of sponge-cake;
put them in a glass bowl; make a custard in the propor-
tion of 8 eggs to 1 qt milk and 6 oz. sugar; put this over
the cake, beat the whites of 3 eggs to stiff froth, add 3
tablespoons pulverized sugar; flavor with Royal Extract
Vanilla, and put over the top.—Manie Landis, Bird in
Hand, Pa.
Dumpling1s.— 1 cup flour, a little salt, 2 teaspoons
Royal Baking Powder, and just enough water to stir it
as stiff as can be; cut in 7 chunks with a spoon and drop
in your pot-pie; be sure to have water boiling, and boll
5 minutes briskly; remove the whole from the stove, and
prick each quickly with a fork; if more are made, boil a
few minutes longer.—Flora Tilden, Covington, Pa.
Dumpling1s.— 1 qt flour, 2 teaspoons cream tartar,
1 teaspoon soda; wet up with sweet milk if you have it;
if not, water will do, and if you leave out the cream
tartar, sour milk will do; make them small, and after
the water gets well to boiling, drop in your dumplings;
let them boil smart 15 or 20 minutes (not more than 20);
keep covered tightly until done; if the cover is taken off,
or they stay in too long, they will be heavy.— Mrs. C. H.
Taylor, Burlingame, Kans.
Apple Dumpling.—Take 8 apples, 1 qt flour, 1
tablespoon lard, 2 teaspoons Royal Baking Powder;
wet it up with milk, and bake % hour; serve with sugar
and cream.—Lizzie Prior, Clayville, N. Y.
Baked Apple Dumplings. — Peel and core ap-
ple, and fill with sugar; make a crust as for rich cream
biscuit; divide it in pieces large enough to cover apple
separately; roll it about % in. thick; place the apple
on and bring the edges together; place them side by
side in a pudding-dish; spread butter and sugar over
them, and pour boiling water to about cover the dump-
ling, and cook moderately fast until they are nicely
browned; to be eaten with cream.—-Mrs. Charles E.
Ingraam, Forestville.
Cranberry Dumpling.— 1 qt. flour, 2 teaspoons
Royal Baking Powder, sifted together and mixed into a
soft dough with sweet milk; roll the dough out very thin
in oblong shape, and spread over it 1 qt cranberries;
add % lb. sugar; fold over and over, tie in a pudding-
cloth; steam 1 hour; serve with sweet-wine sauce.—*
Lyelia M. Wheeler, North Richmond, N. H.
Drop Dumpling1s.— 1 egg well beaten, % teaspoon
Royal Baking Powder, 1 cup sweet milk, a small pinch


44
MY "FAVORITE RECEIPT."
of salt, and enough flour to make a stiff dough; drop
into boiled beans or potatoes, and boil 10 minutes.—
Charity J. Turner, Ural, O.
Drop Dumplings.— 3 eggs, 3 cups flour, 1 tea-
spoon Royal Halting Powder, and a little salt; beat the
eggs light; add the flour (mixed with baking powder);
add a little water to make the dough a little thicker
than for cake; drop a spoonful at a time into beans or
peaches when cooking (the latter is a favorite); stew a
few dried peaches quite soft; have plenty of water which
has been added when cooking; then add butter and
sugar enough to suit the taste, and flavor with nutmeg;
do not stop the boiling while dropping in the dumplings.—
Nellie White, Dana, Ill.
Dandy Jack.— 1 qt. milk, % cup sugar, 2 table-
spoons corn-starch, yelks of 3 eggs, together with salt;
have the milk boiling; stir in the above and pour into a
deep dish; beat the whites light, adding 1 tablespoon
sugar.— Mrs. L. Dillinger, Yellow Springs, Pa.
Queen's Egg-bread.—2 eggs, 1 pt. sour milk,
soda to sweeten; 1 biscuit crumbled in or that amount
of some other bread; 1 teacup corn-meal, 1 tablespoon
flour; 1 of sugar, 1 of melted butter, a little salt; this
makes a thin batter, but comes out well if poured in a hot
pan or skillet well greased, with a light sprinkle of flour
in it; when the batter is all in, pour % teacup water
over the tup; very delicate, if not baked too long.— Mrs.
M. O. Day, Hartsell, Ala.
Float.—1 qt. new milk, yelks of 4 eggs, 4 table-
spoons white sugar, 1% tablespoons corn-starch made
into a paste with cold milk; boil the milk, beat the eggs
and sugar to a froth; add the starch (which has been
dissolved in cold milk), and stir together thoroughly, and
add to the boiling milk, stirring all the time; cook about
3 minutes, turn out in a dish and flavor with Royal
Lemon or Vanilla; beat the whites of eggs stiff; add'4
tablespoons white sugar; flavor like the custard; put
some boiling water on a pie-plate, slip the beaten egg on
it, and place in the oven to brown; carefully pour off
the water and slip the browned eggs on the custard;
serve when cold in jelly-glasses.—Miss M. L. Shinner,
Marietta, O.
Apple Float.—To 1 qt. apples, partially stewed
and well mashed, put the whites of 3 eggs, well beaten,
and 4 tablespoons loaf sugar; beat together 15 minutes,
and eat with rich milk and nutmeg.—Mrs. Wm. N.
Hayward, Hardeeville, S. C.
Floating Island.— Put into a skillet 1 pt sweet
milk; allow it to heat while beating the whites of 4
eggs; when stiff, slide them into the milk; let it warm,
turn them over with a spoon, in pieces; dip out, and stir
carefully into the milk the yelks of the eggs with 4 tea-
spoons sugar and any flavor to taste; beat well together;
do not boil, but thicken ; when cool, pour into a large
dish, put on the whites, sprinkle with white sugar, and
you have a pretty, dainty dish.—Martha Higgins, 87
South Second street, Brooklyn, N. Y.
Floating; Island.—The whites of 12 eggs, beaten
till they are perfectly stiff; place in a deep dish; beat
the yelks thoroughly; take 2 qts. milk and 1 % cups fine
white sugar; place milk and sugar in a saucepan on the
fire till they boil; stir in yelks, and continue to stir the
milk and sugar while putting in yelks; remove from
the fire and flavor to taste; while hot pour it over the
the whites, and serve hot.— Mrs. M. E. Yates, Rock
Island, IIl.
Floating Island.— 1 pt. cream, sweeten to taste,
and flavor; beat the yelks of 2 eggs thoroughly, and stir
in; beat the whites as for icing (having 1 tablespoon fine
white sugar to 1 egg), and pour over the cream; jelly is
then dropped on, and it is ready to eat; prime.— Mrs.
Will Hickman, Winthrop, Ind.
Orange Float.— 1 qt water, the juice and pulp of
2 lemons, 1 coffeccup sugar; when boiling, add 4 table-
spoons corn-starch; let boil 15 minutes: stir all the time;
when cold, pour over 4 or 6 peeled and sliced oranges,
and over the top spread the beaten whites of 3 eggs;
sweeten, and add a few drops of vanilla.— Mrs. R. C.
Tremain, Mt Dora, Fla.
Indian Pone.— 1 pt. white Indian meal, 1 table-
spoon melted butter, 1 %. teaspoons Royal Baking Powder;
beat 2 eggs very light and mix, and beat all hard to-
gether; bake in Turk's-head or common cake-pans in a
quick oven 1 hour.—Mrs. R. B. Mcllvain, Mt. Holly,
N. J.
Irish Toast.—1 qt flour, one egg, and salt wet
with milk or water, 2 teaspoons Royal Baking Powder;
roll out as thin as pie-crust, and cook in lard as you
would doughnuts; when done, dip in this Sauce: 1
cup sugar, cup butter, 4 heaping tablespoons sifted
flour; mash all together well, and then pour in boiling
wateruntil like starch; flavor to taste; cook 3 minutes;.
serve.—Mrs. Minnie A. Lothrop, Sag Harbor, N. Y.
Junket.— 1 qt. sweet milk put on stove until warm;
then take off and add 1% tablespoons sugar, 1 teaspoon
Royal Extract Lemon, ^ tablespoon rennet; do not stir
after it thickens; serve with milk when cold.— Mrs. L.
Hoffa, Robesonia, Pa.
Devonshire Junket, or Curds andWhey.-
1 qt. milk, 2 tablespoons powdered sugar, and 2 table-
spoons brandy; stir until dissolved into the milk while
cold, then 1 tablespoon rennet; set the bowl in hot
water, and cover with a towel until thejunketis made;
stand until cold; make it about 8 hours before use;
sprinkle sugar or cinnamon over it; serve with cream.—
Mrs. H. B. Morse, Shanghai, China.
Chocolate Jelly. —Take 7 tablespoons grated
chocolate, the same of white sugar, and 1 cup sweet
cream; mix well together, set over the fire, and let come
to a boil; this is very nice to put between layers of cake,
or to eat with corn-Starch pudding. — Mrs. Henry N.
Almy, Tiverton Four Corners, R. I.
Cranberry Jelly.—2 cups cranberries and 1 cup-
water; boil till tender, strain, put 2 cups sugar to the
strained cranberries, and boil to a thick syrup; turn into
molds; keep in a cool place.—Miss E. Kirckhoff,^
Bond street, Brooklyn, N. Y.
Fruit Jelly.—Soak % box gelatine in 1 pt cold
water for about 1 hour; squeeze into it the pulp and.
juice of 1 orange and 1 lemon, add 1 pt. sugar; mix
well, and pour over all 1 pt. boiling water; strain'
through a bag into a dish containing 3 oranges cut up-
small, and % doz. bananas sliced; set away till firm.—.
Mrs. M. B. Yakn, Ft. Collins, Col
Lemon Jelly.— Dissolve 1 box gelatine in 1 pt
cold water; add 1 lb. sugar, the grated rind of 1 lemon-
and juice of 5, and 1 qt boiling water; mix thoroughly,
and strain through flannel into glasses; wring the bag
out of hot water before using; do not squeeze the jelly
through, as it will not be clear; grate one of the lemons-
before squeezing. — Mrs. Geo. K. Colt, Burrville, Conn.
Orange Jelly.— 1 box gelatine soaked 1 hour in 1
pt cold water; add to this 1 qt boiling water, 1 pt.
orange juice, the juice of 1 lemon, and 1 pt sugar;
strain and cool; this takes 12 oranges; cut the oranges.


OTHER DESSERTS.
45
in shape of baskets, and put the jelly in; this makes a
very pretty ornament for the table. —Mrs. C, Snow,
Auburndale, Mass.
Wine Jelly.— To 1% boxes of gelatine, put 1 pt
cold water, juice of 5 lemons, grated rind of 2; stand 1
hour ormore, until dissolved, then add 2 lbs. loaf sugar,
3 pts. boiling water; boil 5 minutes just before strain-
ing in flannel bag; stir in 1 pt . sherry wine, 6 table-
spoons good brandy, 2 sticks cinnamon, 2 or 3 cloves;
set on ice to thicken.— Miss Lidie W, Names, New
Lisbon, N. J.
Jennie 'Whips.— 1 pt cream, % cup granulated
sugar; beat to a stiff froth; flavor with Royal Essence of
Lemon: put into custard glasses; set in a cool place
until ready to use.—Lydia M. Wkeeler, North Rich-
mond, N. H.
Lemon Tarts.— Mix well together the juice and
grated rind of 2 lemons, 2 cups sugar, 2 eggs, and the
crumbs of sponge cake; beat it all together till smooth;
put into patty-pans lined with puff paste, and bake till the
crust is done.— Miss J.'ie Kieffer, E. Greenwood, O.
Lemon Curd.— To 2 lbs. loaf sugar, add y lb.
good butter, the rind of 4 lemons grated, the juice of 6,
8 eggs; beat the eggs a very little before adding them
to the sugar and lemons; put all in a jar; stand jar in a
saucepan of boiling water, stir it occasionally until the
consistency of honey; keep the water builing, and stir the
mixture with a silver spoon about 8 minutes; makes a
delicious filling for pies.—Mrs. F. J. Southwell, Haw-
ley, Minn.
Meringues.—Whites of 8 eggs, 1 pt . granulated
sugar; bake in a slow oven hour; take out a little
from the bottom and fill with whipped cream, and some
kind ofjam.— Mrs. S. D. Carey, College Hill, O.
Iced Oranges.— To every lb. of powdered loaf
sugar, take the whites of 2 eggs; beat to a froth, add the
sugar, and beat all together till a smooth paste; skin the
oranges, and take off all the white pith, but be careful
not to break the tender inside skin; pass a thread
through the center, lengthwise; dip them into the sugar,
and put on a stick, place this stick across the oven and
let the oranges remain till dry, when they will look like
snow-balls; the oven must be very cool, for the icing is
intended to dry on, and not to bake; set in a cool place
till used.— Sarah E. Shisler, Williamsville, N. Y.
Raisin Puffs.—-2 eggs, y cup butter, 3 teaspoons
Royal Baking Powder, 2 tablespoons sugar, 2 cups flour,
1 cup milk, 1 cup raisins, chopped fine; steam in small
cups % hour; use dressing of cream or milk and sugar.—
Mrs. Dr. W. C. Negus, Council Bluffs, Iowa.
Rhubarb, for Pies and Sauce. — Cut up in-
pieces without peeling, pour boiling water enough to
cover, and place on stove until boiling; drain all the
water off immediately, put back with sugar enough to
sweeten, boil until thick; to make a nice pudding take
about 3 teacups of this, beat in the yelks of 3 eggs, arid
whip the whites, add a little sugar, place on top, and
set in oven until a light brown.— A liana W. Kech,
Ft Meade, Fla.
Rhubarb Sauce.— Peel and cut tender rhubarb
into small bits, put in a deep dish with considerable
sugar between each layer; the rind of a fresh lemon cut
m small bus, or Royal Essence of Lemon; cover tight,
and place in a moderately hot oven, and let it remain undl
tender; no water should be used; a nice sauce if care is
taken not to let it bake.— S. A. Smith, Lone Tree
Lake, Minn.
Apple Rolly-poly.—1% cups flour, 1% cups
butter or lard, 1 y teaspoons Royal Baking Powder, a
pinch of salt, % cup milk made into a soft dough, stiff
enough to handle; roll out; spread on 4 or 5 apples
peeled and sliced, sprinkle currants, that have been
washed and picked, % cup brown sugar, sprinkle cinna-
mon or nutmeg, roll over and pinch down the ends, and
bake in a quick oven; sauce, wine or brandy.— Nellie
Whittle, Los Angeles, Cal.
Dried Apple Rolls.—1 qt. flour, 2 teaspoons
Royal Baking Powder, butter the size of an egg, milk
enough to make a smooth dough; roll % inch thick;
spread with apples previously prepared; rub through
the colander, and prepare as for pies; spread apples on
the dough, roll up and put in the pan; bake 1 hour.—
Sarah Ann Elless, Arthur, Ill.
Sally Lunn.— 3 eggs, 3 teaspoons Royal Baking
Powder, 1 cup sugar, 2 cups milk, a little salt; mix stiff
as sponge-cake; bake in a buttered dish, slice while hot;
eat with butter.—Mrs, Nellie Tunison, Union City,
Mich.
Barberry Short-Cake.—1 cup butter, 1 lb.
currants, 4 oz. citron, 2 teaspoons cinnamon, 1 cup
sugar, 2 cups flour, 2 teaspoons Royal Baking Powder;
mix sugar, citron, cinnamon, and currants for filling;
mix flour, Royal Baking Powder, and butter with milk
or water for crusts.—Mrs. Anna Garbitt, Monmouth,
Ill.
Orange Short-Cake.— Make shortcake as per
Royal Baker, and put sliced, peeled oranges between the
layers of buttered cake, and sprinkle with sugar.—Mrs.
E. A. Sanders, Englewood, N. J.
Strawberry Short-Cake.—1 egg, 1 gill butter,
1 gill sugar, % pt. milk, 1 pt. flour, 2 small teaspoons
Royal Baking Powder; bake in a quick oven, split open
with a sharp knife; when hot, spread the lower part
thickly with fresh strawberries, or other fruit; raspberries
are good; replace the upper portions, and pour a pint of
rich sweet cream over it just before serving; the berries
must be sufficiently sweetened with pulverized sugar,
and a few spoonfuls sprinkled over the cake.—Mrs. D.
H. R. Goodale, South Egremont, Mass.
Strawberry Short-Cake.— 1 cup powdered
sugar, 1 tablespoon butter, rubbed into the sugar, 3 eggs,
1 heaping cup flour, 2 tablespoons cream; bake in jelly-
cake tins; when quite cold, lay between the cakes
nearly quart of berries; sprinkle each layer with
powdered sugar, and strew the same over cake; eat
while fresh.— Miss Sophie Hansen, Spalding, Mich.
Strawberry Short-Cake.— 2 heaping teaspoons
Royal Baking Powder, mixed with a qnnrt of flour, 1
teaspoon salt, 1 tablespoon butter, 1 teacup s'ignr, mixed
with 1 teacup milk, and 1 teacup water; mix a:id bake
in 2 layers 20 minutes; when warm, put the berries
between.—Mrs. Charles Shuman, E. Newark, N. Y.
Strawberry Short-Cake.—1 cup sweet cream,
1 cup butter, 2 teaspoons Royal Baking Powder, put in
flour enough to roll; this will be enough dough for 2
cakes; line a deep tin that will hold nearly 1 qt. berries,
then add 2 cups sugar; put a top crust on and bake; to
be eaten when warm, with or without sweet cream.—-
Mrs. Anna C. Cooh, Cherokee, Iowa.
Strawberry Short-Cake.—1 qt flour, sifted, 3
tablespoons butter, 2 teaspoons Royal Baking Powder, 1
teacup white powdered sugar, % pt sweet milk; mix
well and divide in 2 parts, cutting out with a bucket-lid
the si-c of a breakfast plate; bake in a quick oven, and
split open, then butter each part, and sprinkle sugar,


48
MY "FAVORITE RECEIPT"
Com Bread.—2 cups each of granulated sugar,
meal, sifted flour, and sweet milk; 4 tablespoons melted
butter, 3 teaspoons Royal Baking Powder, 2 eggs, a little
salt; beat sugar and butter to a cream, beat the eggs
very light, and add to the sugar and butter; beat all
three till very light, then add the milk, and beat again;
sift flour and baking powder and salt together, and mix
with the meal; then stir all together, and pour into 2
square biscuit-tins; bake in quick oven; watch it closely,
for it burns readily.—Mrs. James Burt, Wetherslield,
Conn.
Corn Bread.—2 oz. sugar, 2 oz. butter, the yelks
of 2 eggs; mix together till light; 1 pt. milk, the whites
of 2 eggs, 1 pt. flour, 1 pt. corn-meal mixed with 1 oz.
Royal Baking Powder.—Miss Bechie Sourwene, Read-
ing, Pa.
Corn Bread.— iA cup butter, % cup sugar, yelks
of 2 eggs; work all together until light as cake; 1 pt.
milk; beat the whites of 2 eggs, and mix; 1 cup corn-
meal, 2 teaspoons Royal Baking Powder mixed in 2 cups
flour.— Mrs. Matilda Holzhauser, Reading, Pa.
Corn Bread.—To 3 pts. corn-meal add boiling
.water until about the consistency of mush, and, when
cool, 1% cups New Orleans molasses, 1 dessertspoon
salt, 1 cup gooJ yeast; stir in Hour until as thick as
common bread-sponge; set in warm place overnight; in
morning stir in as much flour as you conveniently can with
a spoon; stir thoroughly, put in common bread-pans %
full, let rise until even full, and bake in moderate oven
hour, or until done; delicious, hot or cold.—Mrs.
John Bump, Derrick City, Pa.
Corn Bread.— 1 pt. wheat flour, 1 pt. yellow In-
dian meal, 1 pt. milk, 3 teaspoons Royal Baking Pow-
der, 2 tablespoons sugar, and 1 of butter.— Mrs. A.
Simpson, 192 E. 76th street, New York.
Corn Bread.— 2 cups corn-meal, 1% cups wheat
flour, 1 cup brown sugar, 2 tablespoons butter, 1 table-
spoon salt, 3 eggs well beaten into 1 pt. sweet milk, and
3 teaspoons Royal Baking Powder.—Mrs. N. A.
Warren, Gleneida Hotel, Carmel, N. Y.
Corn Bread.— 2 cups flour, 2 cups corn-meal;
scald; add a lump of butter size of an egg, 1 cup syrup,
1 teaspoon salt, 2 teaspoons Royal Baking Powder;
make a thin batter with water or sour milk (if sour milk
is used, add a little soda); bake slowly.—Miss Frances
L. Wkeeler, Virginia City, Nev.
Corn Bread.— 4 cups corn-meal, 2 cups flour, 3
tablespoons Royal Baking Powder, 1 teaspoon salt, 1
cup granulated sugar, 1% cups melted lard, 2% cups
.water, and 7 eggs; put meal, flour, sugar, salt, and
powder together, dry; have eggs, water, and lard ready
to put in at one time; stir up quickly and put into
a greased pan.— Mrs. Geo. T. Haney, Traverse City,
Mich.
Corn Bread.— l% pts. corn-meal, % pt. flour,
1 tablespoon sugar, 1 teaspoon salt, 2 heaping tea-
spoons Royal Baking Powder, 1 teaspoon lard, l% pts.
milk, and 2 eggs; sift together corn-meal, flour, sugar,
Salt, and powder; rub in lard cold, add beaten eggs and
the milk; mix into moderately stiff batter, and pour from
bowl into shallow cake-pan; bake in rather hot oven 30
minutes.—Ellen Neufarth, Montgomery, O.
Corn Bread.— % cup butter, cup sugar, 1 cup
sweet milk, 1 cup corn-meal, 2 scant cups flour, 2 eggs,
and 3 large teaspoons Royal Baking Powder; sift the
flour, meal, and baking powder together; separate the
whites and yelks of the eggs; beat the yelks; then add
the sugar, then the butter, then the milk, stirring each
ingredient well as it is put in; then stir in the flour, meal,
and baking powder, a handful at a time, until all is
used; have the whites beaten to a stiff froth, and stir in
last; have a square pan, well buttered, pour in the mixt-
ure, and bake for 25 minutes.— Mrs. E. D. Perrinet
Steubenville, O.
Corn Cakes.— leup flour, 1 cup Indian meal, %
cup sugar, 2 heaping teaspoons Royal Baking Powder,
with the flour, and a little salt; mix all together and add
1 cup milk and about 1 tablespoon melted butter; grease
the gem pan, and bake about 20 minutes in a hot oven.—
Mrs. A. W. Gould, Olivet, Mich.
Indian Bread.— Beat 2 eggs very light, and mix
alternately with them 1 pt. sour milk or buttermilk, 1 pt.
fine Indian meal, 1 tablespoon sugar; melt 1 tablespoon
butter and add to the mixture, dissolve 1 tablespoon of
saleratus in a small portion of the milk, and add to the
mixture the last thing; beat very hard and bake in a
quick oven; should be 1 inch in thickness when put in
the baking-tin.— Mrs. C. L. Askley, Alexandria, Dak.
Indian Loaf.— 1 qt. buttermilk, 1 qt. corn-meal, 1
pt. flour, 6 teaspoons saleratus, 1 teaspoon salt, % teacup
molasses; steam 2 hours, and bake 1 hour in stow oven.—
Mrs. D. W. Colver, Harbor Springs, Mich.
'Virginia Corn Bread.—Dissolve 1 tablespoon
butter in 3% pts. boiling milk*; into this scald 1 qt. In-
dian meal; when cool add % pt. wheat flour, a little
sugar, 1 teaspoon salt, and 2 eggs well beaten; mix well
together, and bake in two cakes; tins well greased and
buttered.—Mrs. Kreiger, Lake Station, Ind.
Johnny Cake.— 1 teacup corn-meal; 2 cups flour,
1 cup milk, % cup butter, % cup sugar, 3 eggs, 3 tea-
spoons Royal Baking Powder—Mrs. Elizabeth Coit
Kirby, 318 Superior street, Cleveland, O.
Johnny Cake.— 2 cups corn-meal, 1 of flour, 1
large spoon brown sugar, 1 of lard, 1 teaspoon salt, 3
heaping teaspoons Royal Baking Powder; sift together
corn-meal, flour and baking powder; add sugar, salt,
and lard; mix well, and add cold water enough to make
batter little thinner than cake batter; beat well, pour into
well-greased, medium-sized dripping-pan, and bake in
quick oven 35 minutes.— Mrs. V. P. Hart, Hiawatha,
Kans.
Johnny Cake.— 2 cups flour, 1 cup meal, 1 egg,
1 teaspoon soda, 2 tablespoons sugar; wet with sour
milk, very thin.— Miss Abida B. Corning, Aurora, IlL
Johnny Cake.—. 2 cups sweet milk, 2 large spoons
of sugar, 1 heaping teaspoon Royal Baking Powder, 1
teaspoon salt (nearly level), 1 handful flour, Indian meal
to thicken.— Bell S. Perry, Pawtucket, R. I.
Johnny Cake.—1 tablespoon butter, 1 cup corn-
meal, 1 cup flour, 1 egg, 1 cup milk, 2 teaspoons Royal
Baking Powder.— Susan L. Parmalie, Nichols, Conn.
Alabama Johnny Cake.—First cook l pt. rice
till tender; add 1 tablespoon butter; when cold, add 2
beaten eggs and 1 pt. meai; and, when mixed, spread ^ in.
thick, on an oaken board, and bake by tipping the board
up before the open fire; when done on one side, turn,
over.— Miss S. E. Lacey, Preston, O.


GEMS, MUFFINS, ETC.
49-
IS.— 1 scant qt. milk, 2 eggs beaten and stirred
I^K into the milk; add 4 cups flour mixed thoroughly
with 4 tablespoons Royal Baking Powder, a little
salt, and 1 tablespoon melted shortening; bake in hot
gem pans in hot oven; Graham flour or middlings may
be substituted for flour.—Lucy D. Bailey, Marietta, O.
Gems.— 2 cups sweet milk, 1 tablespoon shortening,
2 teaspoons Royal Baking Powder, 1 teaspoon salt, and
flour to thicken.
Gems.—2 cups white flour, 1 cup Graham, 1 tea-
spoon salt, 1 egg, 1 tablespoon lard, 2 cups milk, 2 tea-
spoons Royal Baking Powder; sift flour with the
baking powder and salt; put Graham flour in pan with-
out sifting; stir in lard cold, and put in milk, stirring all
together well; have gem pan hot; drop in and bake
quickly. Delicious.— Mrs. George Cooper, Williams-
port, Pa.
Gem Cakes.— 2 heaping cups "Arlington Wheat
Meal " or Graham, 2 teaspoons Royal Baking Powder,
1 teaspoon salt, 1 teacup sugar; mix quite thin with
milk or water; drop this mixture with spoon into the
gem pan; makes 12 gem cakes; bake very quickly in
hot oven.—Mrs. John E. Clarh, 20 Highland Avenue,
Boston, Mass.
Breakfast Gems.—1 egg, l pt. flour (wheat or
Graham), 1 tablespoon lard, 1 teaspoon salt, 2 small tea-
spoons Royal Baking Powder; sweet milk to make a
stiff batter; bake in gem pans 20 minutes.— Mrs. J. C.
Morrow, Omaha, Neb.
Corn Gems.—-1 pt corn-meal, 1 pt. flour, 1 pt.
sweet milk, 2 teaspoons Royal Baking Powder, % tea-
cup butter, teacup sugar, 2 eggs; bake in gem pans
in a hot oven 20 minutes.—Mrs. George Lehr, Water-
town, N. Y.
Breakfast Gems.— 1 qt. flour, 1 qt. milk, 4 eggs,
and 1 teaspoon salt; bake in gem pans; the above needs
to be accurately measured to be light; hot oven neces-
sary.— Mrs. Waring, 137 West 42d street, New York.
Corn-meal Gems.— 1% cups corn-meal, 2 cups
flour, 2 teaspoons Royal Baking Powder, 1 dessertspoon
butter, % cup molasses, 1 egg; wet with milk to a stiff
batter; bake in a quick oven.—Miss H. A. Dunham,
Bennington, Vt.
Graham Gems.—2 cups sour milk, 1 egg, 1 tea-
spoon soda, 1 tablespoon molasses or sugar, 1 tablespoon
butter; stir in a little more Graham flour than you would
for pancakes; drop in gem rings, which should be hot.—
Mrs. S. C. Barkley, Cherokee, Iowa.
Graham Gems.— 1 pt. buttermilk, 2 eggs, % cup
sugar, 1 teaspoon soda, 1 teaspoon salt; mix the batter
so that it will drop off the spoon readily; pans should be
hot, and greased with butter; bake in quick oven.—
Abbie Jenhins, McConnelsville, O.
Graham Gems.— 1 pt. sweet milk, 3 tablespoons
sugar, 2 of butter, 1 egg, salt, 3 teaspoons Royal Baking
Powder, Graham flour to make a thick batter; bake in
a hot oven in gem irons.— Mrs. John H. Jones, Tomah,
Wis.
Graham Gems.— 2 cups sweet milk or cream, 2
eggs, 2 teaspoons Royal Baking Powder, 3 cups Graham
flour, 1 teaspoon salt; this makes 1 dozen gems.—Mary
K. B. Clarh, Herrick, Neb.
Oatmeal Gems. —1 pt. oatmeal soaked overnight
in 1 pt. sweet miik; in the morning add 4 tablespoons
sugar, 2 eggs, 1 teaspoon salt, 2 tablespoons butter, 2%
teaspoons Royal Baking Powder; bake in gem pans in
quick oven.— Mrs. A. Cramer, Marion, Iowa.
Wheat Gems.—2^ cups sifted flour, 1# cups
milk, 3 eggs, 1 heaping tablespoon white sugar, 1 table-
spoon melted butter, 2 teaspoons Royal Baking Pow-
der.—Mrs. T. Scoville, Des Moines, Iowa.
Muffins,—1 cup yeast, 1 egg, 1 pt. sweet milk, 2
tablespoons sugar, flour to make a rather stiff batter; let
it rise until very light, then add j£ teaspoon soda, dis-
solved in a little water; put in rings, and bake 20 min-
utes. Sugar may be omitted if preferred.—Mrs. E. A.
Burnham, Easthampton, Mass.
Muffins.— 1 egg, % cup sugar, 1 cup sweet milk,
2 teaspoons Royal Baking Powder, 1 tablespoon butter,
2 cups flour; bake in rings.— LydiaM. Wheeler, North
Richmond, N. H.
Muffins.— 3 eggs, 1 coffeecup milk, melt butter size
of an egg; mix; stir in 2 coffeecups flour with 2 tea-
spoons Royal Baking Powder added; ^ teaspoon salt;
bake in muffin rings, in hot oven. — Mrs. E. W. Dunne,
Huntley, Mont.
Corn-meal Muffins.— 3 eggs, well beaten, whites
and yelks separately; 2 heaping cups Indian meal and 1
of flour; sift into the flour 2 teaspoons Royal Baking
Powder; then 1 tablespoon melted lard, 3 cups milk, 1
teaspoon salt; beat well and thoroughly; bake quickly
in rings or small patty-pans, and serve hot. — Mrs.
Mollie Chandler, Delmar, Del,
Corn-meal Muffins.— \% cups corn-meal, 1%
cups flour, 2 teaspoons Royal Baking Powder, ^ cup
sugar, 1 tablespoon melted butter, teaspoon salt, 2
eggs; sift thoroughly corn-meal, flour, sugar, salt, and
baking powder, rub in the melted butter, add eggs,
beaten separately, then enough milk to make a stiff bat-
ter.— Miss A. A. Finney, Lambertville, N. J.
Ginger Muffins.— 1 pt. New Orleans molasses,
2 eggs, 1 tablespoon lard, 2 pts. flour, 1 tablespoon
butter, 1 cup sour cream, pinch of salt, 2 teaspoons soda,
and 1 each of cloves, cinnamon, and allspice, and 1
tablespoon ginger.— Mrs. S. D. Carey, College Hill, O.
Indian Muffins.— 2 cups sweet milk, butter the
size of an egg, 3 small teaspoons Royal Baking Powder,
1 large tablespoon sugar, 2 cups flour, y cup Indian
meal, and |a little salt; bake in gem tins and serve hot;
good for breakfast.— Mrs. H. Sherwood, South Salem,
N. Y.
Plunkets.— 1 lb. sugar, % lb. butter, 1 lb. corn-
starch, 10 eggs; cream the butter, then add sugar and
yelks of eggs, then the corn-starch, 1 teaspoon Royal
Baking Powder sifted in the corn-starch; lastly, the
whites of the eggs, well beaten; bake in gem pans.—
Hettie V. Bell, Waynesboro', Pa.
Pop-overs.— 2 cups milk, 2 eggs, 2 cups flour;
beat the eggs well, wet the flour with a little of the milk
at first to prevent lumping, then add the remainder, and.
stir all together; fill cups half full after being buttered,
and bake in a quick oven 20 minutes.—Mrs. S. Mendellr
Hyde Park, Mass.


GRIDDLE CAKES, FRITTERS, ETC.
51
Raised Buns.— 1% cups new milk, % cup yeast,
% cup sugar, stir in flour thickness of griddle cakes,
rise overnight; in the morning add % cup sugar, %
cup butter, % cup currants, a very little Royal Baking
Powder; mold up and rise to bake.—Mrs. E. L.
Battles, West Acton, Mass.
Cheese Straws.—1 cup flour, lump of butter size
of an egg, a pinch of salt, and a dash of cayenne pepper;
mix with lukewarm water into a stiff paste, then add 2
teaspoons Parmesan cheese, and mix thoroughly; roll
out the paste into thin sheets with a buttered rolling pin;
cut into long inch wide straws and bake until quite
brown; to be eaten with soup or as an entree.—Mrs.
G. S. Turner, 1304 Rhode Id. Ave.,Washington, D. C.
Cheese Straws.—Rub 4 tablespoons sifted flour
tvith 2 of butter, and 4 of grated cheese, add 1 egg and
jeason with salt and cayenne pepper; roll very thin, cut in
liarrow strips 3 inches in length and mold either into straws
or tie into true-lover's knots; bake a pale brown in a hot
(,ven and serve hot on napkin, with salads.—Miss E.
E., E. 12th street, Davenport, Iowa.
Royal Snowflake Buns.— 1 qt. sifted flour, 3
heaping teaspoons Royal Baking Powder, 1 even tea-
spoon salt; sift in a large dish % cup (medium-sized)
lard; mix the lard well into the flour; make a soft dough
with cold water; flour the board, and give the dough
several turns; roll % mcn thick; cut with a round cutter,
and place in a pan so they will not touch; put a small
piece of butter on the center of each piece; cut another
and place on the first; after all are in the pan, dip the
finger in flour and press the center of each; bake 30
minutes in a hot oven; do not get too brown, or the crust
will be hard.—Mrs. Linna Brewer, Monmouth, Ill.
Centennial Rolls.— To each quart sifted flour,
loosely measured, 2 teaspoons Royal Baking Powder, a
little salt, and then sift; mix with sweet milk and water,
or milk alone, making a dough just stiff enough to roll
and cut; bake immediately in a quick oven; use no
shortening.—Miss Laura Hawkins, Vineland, N. J.
Cinnamon Rolls.— Take a small piece of light
hop-yeast bread dough, mix in as much lard as you
would for light biscuits, also a little sugar; then roll out
% inch thick, spread with butter, sugar, and cinnamon;
roll up and cut as you would jelly cake; put oh buttered
tins to rise; when light, put a little butter, sugar, and
cinnamon, on the top of each, and raise.—Mrs. George
Hollway, Put in Bay, O.
Graham Rolls.—2 eggs, % cup butter, 1 cup
sweet milk, % cup sugar, 2 teaspoons Royal Baking
Powder.—Mrs. F. H. Lyman, Malone, N. Y.
Graham Rolls.—1% pts. Graham flour, 2 tea-
spoons Royal Baking Powder, 1 teaspoon salt; to 1 pt.
water add % gill molasses, with which wet the flour; a
well-beaten egg improves them; bake like white rolls.—
Miss Laura Hawkins, Vineland, N. J.
Parker House Rolls.—Boil l pt milk; when
cool, stir in flour enough to make batter as thick as for
griddle-cakes; add 1 cup yeast, 2 teaspoons sugar, 1
teaspoon salt; let rise till night; then put in 2 spoons-
lard, and mix hard with flour; let rise till morning,
when take out and roll % inch thick; cut with a biscuit-
cutter; spread the tops with butter and double them
together, lay in a pan, and let rise 1 hour again ,
then put in the oven and bake quickly. If for tea, start
immediately after breakfast with same process.— Mrs.
George Cooler, Williamsport, Pa.
Parker House Rolls.—1 qt. sifted flour, % cup
yeast, 2 tablespoons butter, 1 tablespoon lard, a little
salt; put the sugar, butter, lard, and salt, into the mix-
ing-dish; pour over 1 pt. boiling milk, and stir well;
add the flour to the milk; mix smooth; when lukewarm
put in yeast. (If you wish the rolls for tea in summer,
set them about 9 o'clock; if in winter, set early in morn-
ing.) When light, add flour to make them stiff as bis-
cuits; when light again, flour bread-board lightly and
roll quickly, making the dough % inch thick or a little
less; cut with biscuit cutter; spread a little butter on
half of the roll and fold over, pressing edge a little; let
them rise ag.iin on pans (not touching each other), until
light; bake quickly in hot oven 15 minutes, to a light
delicate brown.— Miss D. W. Beach, Woodland, N. Y.
Parker House Rolls.— 2 qts. flour, l pt. sweet,
scalded milk, cooled, and add % cup white sugar, large
spoonful lard or butter, % cup yeast; mix at night;
mold in the morning 1 hour; let them stand till dinner-
time; put in pans, and bake when raised.— Mrs. E. L.
Battles, West Acton, Mass.
Parker House Rolls.—2 qts. flour, 1 large table-
spoon sugar, 1 of lard, and 1 of butter, 1 pt. cold boiled
milk, a little salt, 1 coffeecup good yeast; let it stand over-
night without kneading; in the morning place it on a
board and knead well 15 minutes; put in pan again and let
rise; when light roll out quite thin, and cut out with a pint-
pail cover; butter one-half the top and double it over,
allow plenty of room in pan for rising; when light, bake
in a quick oven from 15 to 20 minutes.— Essie E. Bird,
Somerville, N. J.
Potato Rolls.— 1 qt. flour, 5 Irish potatoes boiled
and mashed while warm; add to the potatoes a lump of
butter, size of an egg, % teacup sugar, about 1 teacup
milk; stir all in through potatoes until quite light, and
add flour, making a dough sufficiently stiff to work; set
to rise.— Bettie B. Leatkerbury, Onancock, Va.
Tea Rolls.—2 qts. flour, 1 cup cold boiled milk, 1
large tablespoon lard, % cup sugar, J£ cup yeast; rub
lard into flour; make a hole in the flour, pour in the
liquid, and let it rise overnight; in the morning knead,
and let it rise till noon; then knead and roll out; cut
out with a round cutter, and butter one half; turn
the other half over on it, and let it rise until tea time;
bake in a quick oven.— Miss L. M. Barnes, Ariel, Pa.
Snowflake Rolls. — Make like pie crust, roll pretty
nearly as thin; cut narrow strips, roll and twist them in
the hands, pinch together at both ends; bake in hot oven
10 minutes; eat with honey.—Mrs. Ellen P. Scottt
Princeton, Iowa.
Saddle Ga^es, FFifefeeFs, efe<£.
YE FRITTERS.—2 eggs, 3 cups flour, 1
cup rye-meal, 1 teaspoon soda, 2 of cream tartar,
1 cup sugar, a little salt; mix with milk or
water, drop from a spoon into hot lard; very nice.—
Belle Godfrey, Taunton, Mass.
Bread Fritters.— Take some stale bread, soak in
water overnight; in the morning press out the water,
and to every pt. bread, add % cup nulk, 4 tablespoons
sugar, 1 egg, % teaspoon Royal Baking Powder in %
cup flour, flavor with nutmeg, and add 1 teaspoon salt;


$2
MY "FAVORITE RECEIPT.1'
fey in hot lard; if too thin, add more flour; can omit the
egg if yon choose.—Mrs. Sallie A' Huber, Waynes-
boro', Pa.
Potato Fritters.—Take 6 large potatoes, peel and
grate, beat up3 eggs and mix: fry in hot lard, add %
teaspoon Royal Baking Powder, if preferred.—Mrs.
Peter Sichel, Washington, N. J.
Corn Cakes.— Husk and silk enough green corn to
make 1 qt. when scraped, split the grains and scrape,
add 3 eggs well beaten, % teacup sweet cream, 1 teacup
flour, I teaspoon Royal Baking Powder; bake on grid-
dle; serve while hot—Mrs. Wm. E. Baird, Irving,
Ill.
Green Corn Fritters.— Take 1 doz. large roast-
ing ears and grate them, then add 1 tablespoon butter,
4 eggs well beaten, % pt milk, salt and pepper to taste;
mix all into a batter, and fry same as other batter cakes.
'—Mrs. A. Wallace, Morgantown, N. C.
Cream Pancakes.—Take the yelks of 2 eggs,
mix them with % pt. cream and 2 oz. sugar; rub your
pan with lard and fry thin as possible, grate sugar over
and serve hot.—Hattie Hillis, Concord, Ky.
Bread Fritters.—Beat2 yelks of eggs, pt milk,
cut 1^ slices stale bread, pour over the slices the mixt-
ure, let them steep 1 hour; fry in butter, a light brown;
eat with jelly or lemon froth sauce.— Mrs. Leclare,
28 Third Place, Brooklyn, N. Y.
Lemon Flapjacks.— 1 pt milk, 4 eggs, juice of 1
lemon, flour to make a light batter, a pinch of soda; fry
in hot lard; serve with sugar and Royal Extract Nut-
meg.—Miss Sophie Hansen, Spalding, Mich.
Oatmeal Griddle Cakes.—2 cups cold boiled
oatmeal, 1 pt sifted flour, a little salt, 1]A teaspoons
Royal Baking Powder, 1 egg beaten, little more than %
pt milk; sift together flour, salt, and baking powder,
add the oatmeal free from lumps diluted with the beaten
egg and milk; mix into smooth batter and bake on hot
griddle - serve with molasses or maple syrup.— Mrs. A.
Decher, 2144 Fulton Ave., Brooklyn, N. Y.
Flannel Cakes.—Mix 3 tablespoons flour (into
which has been sifted 1 teaspoon Royal Baking Powder)
with % pt. cream, add 2 eggs, and beat the whole well
together till quite smooth, add slowly % pt. new milk;
beat all well together, and fry with lard, a little of which
should be hot for each cake; eat with powdered sugar
mixed with cinnamon or grated nutmeg.— Alice Pavey,
Harveysburg, Ind.
Johnny Cakes.— Take about % pt. meal and
scald it, 1 tablespoon flour, 1 teaspoon soda, 1 egg, thin
this with cold milk or water, 1 tablespoon sugar or
molasses; fry on a griddle in small cakes.—Agnes
Boyd, Taunton, Mass.
Pancakes.— 1 pt stale bread soaked in 1 qt
sweet milk, 1 tablespoon sugar, 1 teaspoon Royal Bak-
ing Powder, % teaspoon salt, 2 eggs, and flour enough
to make a batter.—Mrs. M. A. North, Andover, O.
Fried Bread Cakes.— Beat 1 egg with saltspoon
of salt, mix with % pt- milk; have ready nice pieces stale
bread, dip each piece in milk and fry light brown in hot
drippings, either on griddle or in kettle of fat (beef drip-
pings or suet best); use syrup or fruit, or plain.—Mrs.
Rackel S. Baher, Lake Forest, ill.
Batter Cakes.— 1 pt sour milk, yelks of 2 eggs,
pinch of salt, 1 even teaspoon soda, flour enough to
make a good batter; lastly, stir in the whites of 2 eggs
beaten very light; if you have no sour milk use sweet,
and 1% spoons Royal Baking Powder instead of soda.—
Hattie E. Hawley, Faribault, Minn.
BUhew BFeads.
jKvBEAD.—2 pts. sliced potatoes, boiled and
mashed, to which add enough water to make in
all 7 pts.; have it blood-warm, then add a little
salt and Ipt. of good baker's yeast; stir rather sriff
with flour, and let stand overnight; next morning
work stiff and let stand to rise; when risen, mold
and bake in the usual way,—Mary E. Resh, Waynes-
boro', Pa-
Coffee Bread.—% cup sugar, 1 egg, 1 cup milk,
% cup yeast, and enough flour for a sponge; when risen,
add % cup butter, worked in with the hands (not
kneaded), and flour enough to make it soft, so that it
can be patted down into a greased pan to be baked;
when risen again, put little specks of butter over the
top, press them down in it, and sprinkle sugar and cin-
namon over; bake in a quick oven 20 minutes, when
the oven is right; cut in strips about l inch wide for
breakfast or lunch.—Mrs. Martha E. White.
Eg:gr Or Batter Bread.—Beat the yelks and
whites of 2 eggs together until very light, and add 2
medium-sized teacups buttermilk, with teaspoon soda
stirred in it before putting with the eggs; sift some meal
twice, and thicken stiff enough to mash every lump; then
thin with sweet milk to the consistency of thick soup,
and stir in 1 tablespoon soft or melted butter (if you
haven't butter enough on hand, use % lard), add^ tea-
spoon salt, and pour in a greased pan; bake quickly and
serve as soon as done, or it will fall and not be so good.
Milk or Salt Risen Bread.—1 cup new milk
or warm water, 1 cup fine flour, \i cup Graham, 1 salt-
spoon ginger, % saltspoon each salt and soda, 1 tea-
spoon white sugar; beat all well together and set in dish
of warm water to rise, keeping as warm as possible
without scalding; stir frequently, as beating makes
them rise quicker; after standing 2 or 3 hours add a
little more flour, if needed, to make them stiff enough,
to stand when light: should be light in 4 or 5 hours;
when light, sponge your bread, keeping very warm
until nice and light; then make into loaves, working
well; let rise and bake in the ordinary way.—Martha,
C. Eastmant Fond du Lac, Wis.
Quick Graham Bread.—1 pt Graham flour,
with 1 heaping teaspoon Royal Baking Powder stirred
in, 1 tablespoon molasses, % teaspoon salt, and water
sufficient to make a stiff batter; bake in well greased
pan, or muffin-irons (in hot oven).—Mrs. Et'llie J\
Rogant Thomasville, Ga.
Waffles.—1 pt. cream and milk mixed, 2 eggs
beaten, and 1 teaspoon Royal Baking Powder, a little
salt, and flour enough to make a batter not too stiff;
when baked, put butter and sugar on top.—Mus Addig
E. Hattfield, Hamburg, Pa.


BREAD.
53

elicious*X3read
tflie JVEost Wholesome that can be
made, and with Least lWble.
The great perfection to which the Royal Baking Powder has been brought as a:
leavening agent has induced its use in lieu of yeast by many of the most expert
bakers in the making of fine bread.
. It is found that it not only leavens the dough most perfectly, but that it makes the
sweetest, finest flavored, most tender, delicious and wholesome bread possible to pro-
duce. Old and celebrated bread-makers declare that it exceeds the most successful
yeast bread they have ever made. The following receipt for making bread without
yeast, using Royal Baking Powder to raise it, appears to be the favorite with lovers
of good, wholesome, fresh bread.
Please notice that it requires water for mixing the dough. Do not use milk. This
receipt, using water, will be found, if carefully followed, to produce one loaf of ex-
ceedingly handsome, light, sweet, wholesome bread, that will keep moist, fresh and
Sweet for many days:
1 quart flour, i teaspoonful salt, half a teaspoonful sugar,
2 heaping teaspoonfuls Royal Baking Powder,* half me-
dium-sized cold boiled potato, and water. Sift together thor-
oughly flour, salt, sugar, and baking powder; rub in the
TO potato; add sufficient water to mix smoothly and rapidly into
]VIaI^e Ons a stiff batter, about as soft as for pound-cake; about a pint of
Loaf water to a quart of flour will be required—more or less ac-
cording to the brand and quality of the flour used. Do not
make a stiff dough, like yeast bread. Pour the batter into a greased pan,
4/4 by 8 inches, and 4 inches deep, filling about half full. The loaf will
rise to fill the pan when baked. Bake in very hot oven 45 minutes,
placing paper over first 15 minutes baking, to prevent crusting too soon
On top. Bake immediately after mixing.
* Perfect success can be had only with the Royal Baking Powder.
Some of the advantages presented by this method of making
bread with Royal Baking Powder are:
The saving of the nutritious constituents of the t Uniformity of result, while the result with yeast
flour from consumption in the process of rising. . is of doubtful issue, and in household production is
Saving of time, ordinary yeast bread requiring more frequently indifferent than good,
preparation over night, care for hours before bak- A bread that even persons of delicate digestive
ing, and dependence on a variable supply of yeast, apparatus can use without the ills peculiar to fer-
A bread that retains its moisture longer, and does mented bread followmg,
not mold as readily. Bread that can be eaten warm with impunity, etc.
IT WILL PAY EVERY HOUSEKEEPER TO TRY THIS.
The Royal Baking Powder Co. will thank those trying this receipt for Information as to result.
ROYAL BAKING POWDER CO., 100 Wllliam ST., NEW York, U. S. A.


66
MY "FAVORITE RECEIPT."
— 1 cup butter, 2 cups sugar, 4 eggs, 4 cups flour,
3 tablespoons milk, 3 teaspoons Royal Baking Powder ,
a-ub the flour and butter thoroughly together; cream
butter and sugar: beat the eggs separately: add to the
above a little nutmeg and cinnamon, or any seasoning
preferred; sift in the flour and baking powder, and
-enough flour to mold and roll out — Mrs. Mary Hoff-
man, Black River, Mich.
— Take 2 eggs, 1 cup molasses, % cup lard, 3 table-
spoons sweet milk, and 1 level tablespoon Royal Baking
Powder; knead into dough so as to be rolled thin- cut
out with a cutter, and bake reasonably quick.— Mrs.
Nancy Dutton, Shelbyville, Ill.
— 2 cups sugar, 1 cup butter, 3 eggs, 1 cup milk, 1 cup
flour, and 3 teaspoons Royal Baking Powder: put sugar
and butter all in bowl at once, and stir all together: roll
out thin, sprinkle sugar on and bake.— Miss Jennie
Goebel, Henderson, Minn.
Almond Cookies.— Rub well the yelks of 5 hard-
boiled eggs with % lb. powdered sugar; to this add 1 lb.
flour and % lb. butter; roll out the dough and cut with
biscuit-cutter; coat the top with beaten egg applied
with a soft brush or feather, then spread with sugar and
almonds. — A. Mayer, 37 Clinton Place, New York.
Boston Cookies. —2 cups sugar, 1 cup butter, 1
cup milk, 1 egg and yelk of another, teaspoon
saleratus, 1 teaspoon cream tartar; mix stiff, roll thin;
rub the white of 1 egg on the top, and sprinkle on a little
sugar.—Mrs. Carrie E. Elsworth, Grandville, Mich.
Centennial Cookies. —2 cups sugar, % cup lard,
or if butter, an even cup; beat with the sugar 1 cup
English currants, washed and dried, 2 eggs, 1 teaspoon
salt (if lard is used), 1 teaspoon soda, % teaspoon of all
kinds of spices, 2 tablespoons sweet milk; will keep a
century if not eaten.—Mrs. M. E. McMasters, Wood-
. stock, Vt.
Cinnamon Cookies.—2 cups molasses, l heap-
ing cup shortening, % cup cold water, 2 teaspoons
soda, 1 teaspoon cinnamon; if lard is used, add a little
salt; mix soft, and roll thin; flour as needed.— Emma
Brown, Honesdale, Pa.
Cocoanut Cookies.—2 cups white sugar, 1 cup
butter, 2 cups grated cocoanut, 2 eggs, 2 teaspoons
Royal Baking Bowder; mix with enough flour to roll
easy, roll very thin; bake in a quick oven, but not
brown.— Blancke Wertz, Burning Bush, Pa.
Fruit Cookies.— 1% cups sugar, 1 cup currants,
% cup shortening, 2 eggs, 1 teaspoon of all kinds of
spices, teaspoon soda dissolved in 1 tablespoon milk;
sprinkle sugar on the top, and they are much nicer.—
Phcbe H. Sanford, Apponagansett, Mass.
Ginger Cookies. — 2 cups N. O. molasses, 1 cup
sugar, 1 cup lard, 1 level teaspoon ginger, 1 heaping tea-
spoon soda, 2 eggs, a little salt.— Mrs. E. E. Benson,
Wauponsee, III.
Ginger Cookies.—1 pt. baking molasses, % pt.
sugar, % pt. fried meat-fat or nice sweet lard, % tea-
spoon salt, 2 heaping teaspoons ginger, % pt. warm
water, and 3 teaspoons soda; stir together molasses,
sugar, shortening, salt, and ginger, adding sufficient
flour to make a thm batter, then add the soda dissolved
in the water; stir well, and add enough flour to make a
soft dough; roll thin; cut with biscuit-cutter, and bake
in a quick oven.— Jennie Lewis, Hedgesville, N. Y.
Ginger Cookies.—2 cups N. O. molasses, 1
cup sugar, 1 cup lard, 1 cup sweet milk, large table-
spoon ginger, 1 teaspoon soda, 1 teaspoon salt; the lard
should be rubbed into the flour the same as for pie-crust
—Mrs. M. E. McMasters, Woodstock, Vt.
Ginger Cookies.—3 cups molasses, 1 level table-
spoon soda in the molasses and let it foam, 1 cup lard, 1
tablespoon ginger (scant), a little salt; mix soft, and
roll thick.—Laura Dunham, Rundel, Pa.
Ginger Cookies.— 2 cups molasses. 1 cup sugar,
1 cup lard, 2 teaspoons saleratus dissolved in Yh cup hot
water, 3 teaspoons ginger; warm sugar, molasses, and
lard together, then add saleratus and ginger.— Mrs.
G. C Thomas, Cannonsburg, Mich.
Ginger Cookies. —1 cup molasses, 2 cups sugar,
1 cup lard worked in flour, cold, % cup sour milk, 1
good teaspoon soda; make quite stiff with flour; also 1
heaping teaspoon ginger, a little salt, and 1 teaspoon
cinnamon.—Mrs. Maggie Craft, Cortland, O.
Ginger Cookies. — 1 pt. molasses, 1 pt. buttermilk
1 cup shortening, 2 tablespoons ginger, 2 tablespoons
soda; mix very soft and cut as cookies, bake in a hot
or quick oven; while hot, ice slightly with frosting, as
for other cake.— Eva Rodgers, Aledo, Ill.
Baker's Ginger Cookies.— Put in a coffeecup 1
teaspoon soda, 3 tablespoons lard, a pinch of salt; on
this pour 4 tablespoons boiling water, filling the cup with
N. O. molasses until it runs over; 1 heaping tea-
spoon ginger; mix them rather stiff so they will roll out
nicely, and always use N. O. molasses. — Lida B.
Mesich, Edina, Mo.
Lemon Cookies.— 1 pt. sugar, 1 cup butter, 1 tea-
spoon soda, juice and grated rind of 1 lemon; roll soft
and thin, and bake quickly.— Anna Hamilton,
National, Iowa.
Molasses Cookies.— 3 eggs, 1 pt. N. O. mo-
lasses, 2 tablespoons ginger, 1 tablespoon soda, % cup
lard; beat eggs and ginger together, stir soda into mo-
lasses, put all together, add lard and flour to mix soft:
roll out, not too thin; bake quickly. — Mrs. Rilla
Evans, Bellwood, Neb.
Molasses Cookies.—1 cup molasses, % cup
water, % cup shortening, butter or lard, 1 teaspoon each
of ginger, cinnamon, and soda; do not use flour enough
to make a hard dough, but have it as soft as you can,
and have the cookies smooth.—Mrs. M. E. McMasters,
Woodstock, Vt.
Oatmeal Cookies.—1 cup oatmeal, 1 cup flour, 1
cup sugar, 2 eggs, butter size of an egg, 1 teaspoon soda,
2 of cream tartar; roll thin, and bake at once.—Miss
Clara Barker, Montague Gold Mine, Halifax Co., Nova
Scotia.
Oatmeal Cookies. —12 oz. oatmeal, 8 oz. sifted
flour, 5 oz. sugar, 4 oz. butter, % oz. caraway seed, 2 tea-
spoons Royal Baking Powder; rub ingredients together
thoroughly, then add enough cold water to make a
very stiff dough: roll out thin, and score with a knife,
bake quickly; lard may be used instead of butter; if so,
some salt must be added.— Mrs. Alfred MacLaren,
Moncton, N. B., Can.
Poor Man's Cookies.— 1 cup sweet cream, 2 cups
sugar, 1 tablespoon Royal Lemon Essence, 1 tablespoon
Royal Baking Powder; flour enough to roll, and cut
with cookie-cutter; bake in quick oven.— Mrs. M. R.
Tabor, Newton, Iowa.
Scotch Cookies.—1 cup sugar, 1 cup butter, %
cup sweet milk, 2 teaspoons Royal Baking Powder, 1
teaspoon cinnamon, 2 eggs; put in flour enough to roll
out; roll thin, and bake quickly.— Mary G. Voss, Lodi,
Wis.


COOKIES, CRACKERS, ETC.
57
Seed Cookies.— 2 cups sugar, 1 cup butter, 1 egg,
1 cup milk, % teaspoon caraway seed, 2 teaspoons
Royal Baking Powder, and flour enough to make a soft
dough; rub the butter and sugar to a light cream, add
the egg, well beaten, and the milk; seed and powder
sifted with the flour; roll out thin; cut with large round
cutter; bake in hot oven; sift sugar on the top.— Lydia
Vantsmeier, Eleroy, Ill.
Sugar Cookies.—1 cup sugar, % cup butter, %
cup sweet milk, 1 qt. flour, 3 teaspoons Royal Baking
Powder, 1 egg.—Minnie C. Tifft, Auburn, N. Y.
Sugar Cookies.—1 cup butter, or y$ lb., 4 cups
flour, or 1 lb., 1 cup white sugar, or % lb., 1 teaspoon
Royal Baking Powder, 3 tablespoons water, 2 eggs; sift
baking powder and flour together, add butter, rub well
together; beat together sugar and eggs; mix, and roll
very thin; sprinkle over with granulated sugar, cut into
cakes, and bake in a quick oven.— Mrs. John Steen,
Ontario, Cal.
Sugar Cookies.— 2 cups sugar, 1 cup butter, %
cup cream, 4 eggs, 2 teaspoons Royal Baking Powder,
nutmeg to taste, flour enough to handle conveniently.—
Mary L. Talcott, Middleport, N. Y.
Sugar Cookies.—1 lb. flour, % lb. sugar, % lb.
butter, 4 eggs; roll out and cut into round rings.—Helen
Gading, Ml Eden, Cal.
Sugar Cookies, with Ammonia.— 1 pt. white
sugar, 1 cup butter, % oz. carbonate of ammonia, pul-
verized, 4 eggs, 1 gill water; season with Royal Extract
of Lemon.— Miss Lydia A. Fuller, Goshen, Ind.
Sugar Cookies.—1 cup butter, 2 cups sugar, %
cup sweet milk, 2 eggs, 2 teaspoons Royal Baking
Powder; mix soft.— Mrs. Mattie Townsley.
Sugar Cookies.—2 cups sugar, 2 eggs, ^ cup
butter, cup sour cream, 1 teaspoon soda, flour to
roll.— Mrs. S. B. Haider man, Fairfield, O.
White Cookies.— 2 cups white sugar, % cup but-
ter, 1 egg, yelk and white beaten separately, 3 teaspoons
Royal Baking Powder, and flour to stiffen; roll out thin,
and dust with sugar and cinnamon; cut m shapes de-
sired, and bake in a quick oven.—Miss Susie B. Lefevre,
Saxonburg, Pa.
Temperance Cookies.—l lb. sugar, 6 eggs, yi
lb. butter, 1 nutmeg, 2 lbs. flour, 1 teaspoon soda; roll
thin, sprinkle sugar over, and bake quick.—Miss Carrie
Althouse, Samaria, Mich.
Cookies without Eggs.—2 cups sugar, 1 cup
sweet milk, % cup lard, 2 teaspoons Royal Baking
Powder, flavor with Royai Extract of Lemon; mix
sugar and lard to a cream, then add milk; sift baking
powder with flour; mix into a dough soft enough to
handle conveniently, flour board, roll out thin, cut with
cake cutter, and bake in a moderately hqt oven.— M. J.
Mell, Ivy, Iowa.
Cookies without Eggs.— % cup butter, 1 cup
sugar, 1 cup milk (sweet), 1 teaspoon Royal Baking
Powder, 1 dessertspoon orange peel, dried and pounded
fine; flour to make it stiff as pound-cake ; drop on but-
tered plate in teaspoonfuls; they will shape themselves,
and be nice.— Mrs. W. H. Walker, Parkersburg, W.
Va.
|
Cookies, without Butter or Eggs.—3 cups 1
coffee-sugar, 1 cup sour cream or milk, 1 cup lard, 1 tea-
spoon Royal Baking Powder, nutmeg to taste, flour to
roll; cut and bake stance in quick oven.— Mrs. George j
JMolsee, Williamsville, Ill.
Lemon Biscuits.—1 cup butter, 1% cups sugar,
4 eggs, 1% pts. flour, 1 teaspoon Royal Extract of
Lemon; mix the butter, sugar, and beaten eggs, smooth,
add the flour, sifted with the powder, then the extract;
flour the board, roll out the dough % inch thick, and cut
out with large round cutter; lay out on a greased
tin; wash over with milk, and lay a thin slice of citron
on each; baking in hot oven 10 minutes.— Miss Ziporia
Sperry, Frostburg, Md.
Rich Sweet Biscuits. —3 lbs. flour, 1% lbs.
sugar, lb. butter, 6 eggs, 2 teaspoons Royal Baking
Powder sifted into the flour, 1 nutmeg grated; rub
butter and nutmeg into the flour; beat eggs and sugar
together until it is frothy; add this to the flour, and
mix into a dough; roll out thin, cut in round cakes,
and bake in quick oven; will keep fresh and nice for 6
weeks in a dry place, and are delicious.—Mrs. E. F.
Howell, 291 Union street, Brooklyn, N. Y.
Salem Cakes.—3 pts. sifted flour, 1 pt. sugar, %
pt. butter, 5 eggs, 1 nutmeg, piece of lard size of a hen's
egg, 3 teaspoons Royal Baking Powder; roll thin, and
bake lighdy.—Miss Ella E. Boch, McKeansburg, Pa.
Scotch Cakes.—1 lb. sugar, % lb. butter, 1
egg, 1 lb. flour, % teaspoon Royal Extract Vanilla.—
Kate H. Fridley, Carlisle, Pa.
Seed Cake.— 1 egg, 1 cup cream, 1 cup butter, 3
cups sugar, 8 cups flour, 2 teaspoons Royal Baking
Powder, and seed to taste.— Lyelia M. Wheeler, North
Richmond, N. H.
Sugar Cakes.—3 coffeecups sugar, 1 cup butter,
5 eggs; beat very light; 1 nutmeg, a little rose-water,
flour enough to roll out, 2 level teaspoons baking pow-
der.— Mrs. D. A. Bevis, Bevis, O.
Taylor Cakes.—1 pt. molasses, % pt. sweet milk,
% cup butter, % cup lard, 1 cup sugar, 5 cups flour, 2 tea-
spoons Royal Baking Powder, 3 of ginger; drop on tins.—
Mrs. Ella Smith, Crawfordsville, Ind.
Tea Cakes without Eggs. — 1 cup butter
(lard will do), 2 cups white sugar, 1 cup water or sweet
milk, warm; flour enough to make a good stiff dough;
sift in 2 teaspoons Royal Baking Powder, and rub the
butter in flour; put the sugar in a pan with enough
water to cream, then pour in the rest of it; stir well;
flavor to suit taste with any of the Royal Extracts; pour
in flour, work smooth; roll thin; cut out, and bake on
greased pans in a hot oven; they will be hard at first,
but in a few days will be mellow and nice.— Mrs. S. J.
McKinnon, Moscow, Tex.
Sand Crackers.—3 cups sugar, 3 eggs, 1 cup
sweet cream, 1 cup butter, G cups flour, 3 teaspoons
Royal Baking Powder; beat the sugar, eggs, and butter
together; mix powder with flour; roll thin, and sprinkle
with sugar.—Kate D. Bishop, Dickinson, Pa.
Sand Tarts.— 1 cup butter, 1% cups sugar, 3 eggs,
% teaspoon Royal Baking Powder, 6 teaspoons cold
water; flavor to taste, or caraway seed; roll soft. Ex-
cellent.— Mrs. H. D. Fellows, Troy, N. Y.
Sand Tarts.— lib. brown sugar; rub 10 oz. butter
into 1 lb. flour, with the sugar, and yelks of 3 eggs; make
up into a dough, then roll out, cut into squares; prime
with the whites of eggs; strew with fine-chopped al-
monds or hickory-nut meats; bake in a moderate oven.—
Mrs. Floyd Smith, Colfax, Ill.
Sugar Crackers.—7 cups flour, % cup milk, 2
cups sugar, 2 eggs, 1 cup butter, 2 teaspoons Royal
Baking Fowder; season with caraway seed.—Mrs. S*
L. Raw ley, San Bernardino, Cal.


53
MY "FAVORITE RECEIPT:1
Sweet Crackers.— 1 qt sifted flour, 1 coffeecup
butter, 1 cup sugar, 1 tablespoon cinnamon, a little salt;
must be rolled thin, and baked in a quick oven; use
sweet milk.— Mrs. ArmindaLuelUn, Low Gap, W.Va.
Kisses.—4 whites of eggs (not whipped) to 1 lb.
sugar; stir until it will not drop off the spoon (which
should be a silver one) and bake on waxed tins; flavor
with Royal Extract Lemon or Vanilla; the oven must be
only slightly warm, or they will brown.— C. Maggie
Meldakl, Scott, W. Va.
Kisses.— 1 cup white sugar, % cup butter, 2 eggs,
% teaspoon Royal Baking Powder, 6 large tablespoons
flour; drop in a tin by spoonful, and put 2 raisins on
top of each.—Mrs. B. E. Flanders, Hudson, N. Y.
Grace's Kisses.— 1 cup granulated sugar, % cup-
butter, 1 egg, cup milk, 2 teaspoons Royal Baking
Powder; add flour enough to thicken so it can be
dropped on tins; to be baked in a quick oven.—Mrs. H.
Frenck, New Haven, Conn.
Sugar Kisses.— Whites of 2 eggs beaten to
a stiff froth; add 1 cup sugar; mix well, and drop in
small cakes on a buttered tin; bake in a moderate oven
until lightly brown.— Miss A. Rehm, West Pointy
N. V.
Gh©G©lafee Gaines.
IOCOLATE CAKE.—The whites of 8 eggs,
^ 2 cups butter, 3 cups flour, 1 of sweet milk, 3 tea-
spoons Royal Baking Powder; beat the butter
to a cream, put in the sugar, and beat until light;
add the milk, then flour (in which the baking powder
has been thoroughly mixed), and beaten whites; when
mixed divide the batter into two equal parts, and into
one half stir a cake of sweet German chocolate, grated;
bake in layers, spread with custard, and alternate
the white and dark cakes. For Custard: add 1 table-
spoon butter to 1 pt. sweet milk, and boil; stir in
2 eggs beaten with 1 cup sugar, and add 2 tablespoons
corn-starch dissolved in a little milk; stir constantly after
putting in eggs, sugar, and corn-starch, until the crust is
nearly as thick as blanc-mange.— Mrs. J. E. Roller,
Harrisonburg, Va.
— 1 cup butter, 2 of sugar, 1 of sweet milk, 5 eggs
Heaving out the whites of 3), 4 cups sifted flour, 2^
teaspoons Royal Baking Powder in the flour; bake in
jelly-tins. Icing: whites of 3 eggs beaten to a stiff froth,
1% cups powdered sugar, 6 tablespoons grated choco-
late, 2 teaspoons Royal Extract Vanilla.—Mrs. H. D.
Fellows, Troy, N. Y.
— 1 cup sugar, # cup butter, 1 egg, % cup milk, 1
square grated chocolate, 1% cups flour, 2 teaspoons
Royal Baking Powder; sift flour and baking powder
together;, beat sugar, butter, and egg together; add
chocolate, and then add flour and milk; stir well together;
bake in square cake-tin. Icing: 1 cup sugar, ^ cup
water, 1 square melted chocolate; boil sugar and water
together, without stirring, until it will spin a thread;
remove from the fire, and stir until cool; spread on the
cake before it hardens; flavor with vanilla; spread
melted chocolate on top of the icing.—Louise Jones,
Ovid, N. Y.
— 1 cup sugar, % cup milk, % cup melted butter,
the whites of 2 eggs and 1 yelk, 2 cups flour, and 2
teaspoons Royal Baking Powder; for the chocolate take
cup milk, and 2 tablespoons sweet chocolate; boil
till thick, sweeten to taste, and season with lemon;
add the yelk of 1 egg when cold; bake in 3 jelly tins,
and spread the chocolate on like jelly.— Mrs. Milo L.
Judd, Auronia, Conn.
— Take 2 cups sugar, % cup butter, 1 cup sweet
milk, % cup corn-starch, 2^ cups flour, 3 teaspoons
Royal Baking Powder, 2 tablespoons chocolate; stir
sugar and butter together, and then add the milk; mix
the flour, corn-starch, and baking powder together,
then beat the whites of 5 eggs to a froth, and stir
in last; put % batter in pans, and stir chocolate in
rest of batter, and bake in jelly-cake pans. Icing: 1
cup sugar boiled till, when dropped m cold water, it
makes taffy, then stir in half cake of grated baking
chocolate, stir till all dissolves, and spread on hot—Mrs.
Sadie Williams, Irvona, Pa.
— 2 cups soft white sugar, 1 cup butter, rind and juice
of 1 lemon, % cup sweet milk, 3 cups flour, 5 eggs, 2
teaspoons Royal Baking Powder; reserve the whites
of 3 of the eggs, beat to a stiff froth, and add 1 cup
'f pulverized sugar, 6 tablespoons of grated choco-
late; mix well, and set over boiling water on the stove
to keep warm and soft; bake in round flat tins, and put
the chocolate in between and all around the outside;
then set away in a cool place until the chocolate dries.—
Mrs. Sarak J. Gordon, No. 1431 Vine street, Phila-
delphia, Pa.
— 1 egg, 1 cup sugar, ^ cup milk, butter size of
an egg, 2 small cups flour, 2 teaspoons Royal Baking
Powder. Filling: 1 cup sugar, % cup chocolate, 2
tablespoons milk; cook till you think it is hard enough;
when done beat an egg in, or not, as you like; bake the
cake quickly.— Ella Brooks, Osborne Hollow, N. Y.
— 1 lb. white sugar, 1 cup sweet milk, 1 cup butter, 8
eggs, 2 heaping teaspoons Royal Baking Powder, 3
cups flour, Royal Extract Vanilla; take sugar, butter,
6 eggs, and the yelks of 3, beat to a cream; mix powder
and flour, then add the above, and then the milk; bake
like jelly cake. Take whites of 3 eggs, 1 lb. of pul-
verized sugar, and 3 squares of a chocolate cake; spread
between layers of cake and on top; this will make two
large cakes. — Miss Addie E. Hatzfield, Hamburg, Pa.
— The whites of 8 eggs, 2 cups sugar, 1 of butter, 3
cups flour, 1 of sweet milk, 3 teaspoons Royal Baking
Powder; beat butter to a cream, stir in the sugar, and
beat until light; add the milk, then the flour and beaten
whites; when well beaten, divide into equal parts, and
into one half grate chocolate enough to darken; bake in
layers, spread with custard, and alternate the White
and dark cakes. For custard for the cake: add table-
spoon butter to 1 pt. of milk, and let it come to the
boil; stir in 2 eggs beaten with 1 cup sugar, add 2
teaspoons corn-starch, dissolved in a little milk.—Lizzie
M. Maxwell, Washington, Iowa.
— Break 2 eggs in a teacup, add 3 tablespoons melted
butter, then fill the cup up with sweet milk, 1 cup
sugar, 1 cake chocolate, 2 cups flour, 2 teaspoons Royal
Baking Powder.— Miss Chattie Hotckhiss, Kennedy,
N. Y.
— 1 cup white sugar, 1 heaping tablespoon butter,
% cup sweet milk, 3 eggs, whites only, 2^ cups
flour, 1% teaspoons Royal Baking Powder; cream the
butter and sugar, then add eggs, and beat thoroughly,
and lastly, flour and baking powder; bake in layers.


CREAM CAKES.
59
and let cool. Filling-: % pt. milk, put on fire and
let heat, but not boil, then add % cup grated chocolate,
sweeten quite sweet, let boil quite hard, stir to keep
from burning; take from fire, and add the 3 yelks well
beaten, then boil; if they do not thicken it to the con-
sistency of very thick cream, add a little corn-starch;
when cool flavor with vanilla.—Mrs. C. B. Gregory,
Croton Falls, N. Y.
— 1 large cup sugar, butter the size of an egg, 1
'pinch salt, 2 cups flour, 2 teaspoons Royal Baking
Powder, 1 cup milk; beat all together; take out one-
third in another dish, and put in 3 tablespoons choco-
late, 1 teaspoon vanilla, and drop it in baking-tin
same as marble cake.— Mrs. I. A. Pech, Brewster's
Station, N. Y.
Cream Chocolate Cake.— 2 cups sugar, %
cup butter, 4 eggs, 1 cup milk, 2 cups flour, 2 tea-
spoons Royal Baking Powder, % cake of chocolate
grated; mix chocolate in the cake before putting in the
flour; bake in jelly-tins, filling with Cream Jelly: 2
-cups sugar, % cup boiling water, % teaspoon vanilla;
boil until ropy; do not put in the vanilla until you take
the syrup offthe stove; stand in a pan of cold water,
and beat until creamy; if too thick, stir in a very little
hot water.— Miss A. A. Finney, Lambertville, N. J.
Layer Chocolate Cake.—1 cup sifted granu-
lated sugar, % cup butter, % cup corn starch, % cup
sweet milk, 5 eggs, 1 cup flour, sifted with 1 scant tea-
spoon Royal Baking Powder, flavor to taste; beat the
butter and sugar thoroughly together, add yelks of eggs,
beat well; add corn-starch mixed with milk; mix the
flour, add whites of 2 eggs, beaten to a stiff froth, the
last thing; bake in layers; use between layers % cup
grated chocolate, mixed with the 3 whites of eggs, well
beaten; sweeten to taste.— T. Fishbach, Gunnison,
Col.
Marbled Chocolate Cake.— Beat to a cream 1
■cant coffeecup butter, add gradually 2 cups white sugar,
whites of 5 eggs beaten to a stiff froth, 1 cup sweet milk,
2% teaspoons Royal Baking Powder, 3 cups flour; mix
baking powder into part of flour; take 1 cup white
batter, add to it 5 tablespoons grated chocolate moist-
ened with a little milk, 1 teaspoon each ground cloves
and cinnamon, flavor with 1 teaspoon vanilla; put half
of the white batter in baking-pan, then the dark, and
finish with balance of white; moderate oven.— Mrs.
Mary E. Taylor, Rushsylvaiiia, O.
Roll Chocolate Cake.— 4 eggs, 1 cup sugar, 1 cup
flour, 2 teaspoons Royal Baking Powder, a pinch of salt;
beat the eggs as light as possible, add to them first the
sugar, and having mixed the baking powder and salt with
the flour, dust that in and beat up light, and bake in
a shallow pan; when done, turn out on a towel, spread on
the chocolate, and roll immediately; bake quick. For
tke chocolate: 1 cup powdered sugar, % cup grated
chocolate, 1 egg, nearly % cup milk or water, boil
steadily until thick as jelly; letitcool before your cake
is ready.—Mrs. S. L. Ckesoman, Randolph, Mass.
Towanda Chocolate Cake.— # cake chocolate
(unsweetened), % cup sweet milk, yelk of 1 egg; boil
until it thickens; when cold add 1 cup sugar, % cup
sweet milk, 1 large tablespoon butter, 1 teaspoon soda,
2 cups flour, flavor with vanilla; will make four layers.
When cake is cold, put together with boiled icing.—Delia
Lester, Geneva, N. Y.
Vanilla Chocolate Cake.—1st. % cup butter,
1 cup sugar, % cup sweet milk, 2 cups flour, 3 eggs,
1 teaspoon Royal Baking Powder. 2d. cake choc-
olate, 1 cup sugar, % cup sweet milk, yelks of 2 eggs.
Cook No. 2 until the thickness of cream; when cold
flavor with vanilla; then mix with 1 cup flour, and 1 tea-
spoon Royal Baking Powder; mix the whole (Nos. 1
and 2) together, and bake in four layers in jelly-cal:e tins,
and put them together with icing between and over the
top. Icing: Whites of 2 eggs, beaten stiff, with 16
tablespoons powdered sugar, and 1 of corn-starch, fla-
vored with vanilla.— Mrs. Tkeo. T. Crane, Camden,
N.J.
CAK32.— 1 coffeecup sugar, coffee,
i cup flour, J£ coffeecup corn-starch, 3 eggs beaten
separately, # cup milk, 1 tablespoon butter, 2 tea-
spoons Royal Baking Powder; flavor with Royal Extract
Lemon; bake in 2 jelly-cake pans; put all the ingredi-
ents in a bowl together, and stir up quickly; bake in
a moderate oven; when cold, spread between the layers
the cream, made of: 1 pt. milk, 2 tablespoons corn-starch,
1 cup sugar, lump of butter size of an egg; dissolve the
corn-starch in part of the milk while cold, stir while
boiling, flavor with vanilla.— Mrs. Homer Brown,
Harrisville, Pa.
— 3 eggs, 1% cups white sugar, 1 cup butter,
cups sweet nulk, 2% cups flour, 1% teaspoons Royal
Baking Powder sifted m it; bake in jelly-cake pans.
Cream: 1 pt. sweet milk, 2 eggs, 6 teaspoons corn-
starch, butter size egg, pinch salt; cool and flavor.—
Mrs. Nellie Scott, Lowes, Ky.
— 3 eggs, 1 cup white sugar, 1% cups flour, 1 tea-
spoon Royal Baking Powder in the flour, 2 tablespoons
cold water; balce in a quick oven, and split while warm,
and spread wi.h the cream. Cream: Boil 1 pt. milk;
when done, stir in slowly 2 tablespoons corn-starch
(beaten with a little milk), 2 eggs, 1 teacup sugar; when
this is almost done, add % cup butter and 2 teaspoons
Royal Lemon or Vanilla.—Mrs. Frank Millington,
Alameda, Cal.
— 2 cups sugar, % cup butter, 4 eggs, % cup milk,
3 cups flour; bake in thin layers as for jelly cake.
Filling: % pt. milk, 2 small teaspoons corn-starch, 1
egg, 1 teaspoon Royal Vanilla, ^ cup sugar; heat the
milk to boiling and stir in the corn-starch, wet with a
little milk, and mix gradually with the beaten eggs and
sugar; return to the c;:stard, boil, stirring constantly
until quite thick, let it cool, spread on cakes; sweeten
the icing to taste.—Mrs. Howard Donley, Pemberton,
N. J.
— 1 cup sugar, 1 cup sweet milk, 2 cups flour, 2 eggs,
1 teaspoon Royal Baking Powder, butter size of a walnut;
bake in jelly-cake pans, and put custard between.—Mrs.
Chas. W. England, Lanoke, Ark.
— 1 cup suj^ar, 1 egg, piece of butter size of an egg, 2
teaspoons Royal Baking Powder, 1 cup sweet milk,
3 cups flour; bake in 3 jelly-cake tins. Cream: 1%
cups sweet milk, when boiling add 7 teaspoons corn-
starch wet with cold milk, let it scald a moment, then


CREAM CAKES.
61
and cook 3 minutes in a kettle of boiling water, stir
while cooking; when done, flavor with extract of lemon.
—Mrs. L. Price, Ossian Centre, N. Y.
— 2 cups sugar, 6 eggs; beat sugar and eggs to-
gether; add 1 teaspoon soda dissolved in 2 tablespoons
sweet milk, 2 cups flour, 2 teaspoons cream tartar stirred
in the flour; bake in 4 tins. Cream for Filling:
Beat together 1 cup white sugar and the whites of 2
eggs and % cup flour, thin it with ^ cup sweet milk,
then stir in 1 pt. boiling milk; let it boil a few minutes;
flavor with lemon and spread between the cakes same as
jelly.—Mrs. Edward Martin, Saline, Mich.
— 1 egg, 1 cup sugar, 1 cup cream, 2 cups flour, 1
teaspoon Royal Baking Powder, % teaspoon salt, spice
to taste; beat egg, sugar, and cream to a cream; add
flour with powder, salt, and spice well mixed, stir 3
minutes; bake in a moderate oven.—Mrs, W. G. Lesure,
Ashfield, Mass.
— 1% cups white sugar, 1 cup sweet milk, % cup
butter, 3 cups sifted flour, whites of 3 eggs beaten to a
stiff froth, 3 teaspoons Royal Baking Powder, 1 teaspoon
lemon extract. Cream: Boil % pt. sweet milk, mix 2
tablespoons flour or corn-starch, the yelks of 3 eggs, %
cup sugar 1 tablespoon butter; stir this in the boiling
milk until it thickens; spread between layers of cake
while warm.— Sarak J. Shiers, Ridge Farm, Ill.
— 1 cup sugar, 1 cup sweet cream, 2 cups sifted flour,
2 eggs, 1% teaspoons Royal Baking Powder; this is
excellent, either warm or cold.— Mrs. George F.
Beecker, Pascoag, R. I.
— 1 pt. water, % lb. butter, ^ lb. flour, 10 eggs; boil
the water, melt the butter in it, stir in the flour dry while
it boils; when it is cool, add 1 teaspoon Royal Baking
Powder, and the eggs well beaten; drop the mixture on
buttered tins with a tablespoon, and bake Q0 minutes or
more slowly. Cream: 1 cup flour, 2 cups sugar, 1
qt. milk and 4 eggs; beat the flour, sugar, and eggs to-
gether, and stir into the boiling milk; when the mixture
is sufficiently scalded, flavor it with Royal Extract
I^emon; 30 cakes; when cool, cut open and add the
cream.— Mrs. John E. Clarh, 20 Highland street,
Boston, Mass.
Boston Cream Cake.— 1 cup white sugar, 1 cup
sweet milk, 1 pt. flour, 2 teaspoons Royal Baking Pow-
der, 1 egg, butter size of an egg; bake in 4 layers; beat
sugar, egg, and butter together to a cream; add milk
and flour, with baking powder sifted into it. For Cus-
tard: 1 pt. milk; when it boils, add 2 tablespoons each
of sugar and corn-starch, 2 eggs; wet the corn-starch
with a little milk, break the eggs into it and beat well;
when cold, flavor with lemon and spread between the
layers; make the custard the first thing, so it can cool.—
Mrs. John H. Jones, Tomah, Wis.
Cocoanut Cream Cake. — 1% cups sugar, %
cup butter, ^ cup sweet milk, ^ cup corn-starch,
1 cup flour, 1 teaspoon Royal Baking Powder; sift
baking powder, flour, and starch; beat whites of eggs
to a stiff froth, and add last; bake in three jelly-
cake tins 8 or 10 minutes. Cream: 1 cup cream, %
cup sugar, 1 cup cocoanut; spread between layers
and on top; flavor with Royal Extract Lemoi". -
Mrs. J. F. Coats, Middleville, Mich.
Fairy Cream Cake.—2 cups sugar, % cup but-
ter, 1 cup sweet milk, 1 cup corn-starch, 2 cups flour, 3
even teaspoons Royal Baking Powder, and whites of 7
eggs. Filling: common cream as for cake, or jelly;
splendid-—F. I. Hubbard, Pomeroy, Wash. Ter.
French Cream Cake.— 6 eggs, 3 cups flour,
4 teaspoons Royal Baking Powder, 4 teaspoons cold
water, 2 cups sugar; bake in jelly-tins; this makes 6
layers; flavor to taste; no cream, no butter.—Miss
Carsie Wilkes, Marshfield, O.
French Cream Cake.— 1 cup sugar and 3 eggs
beaten together; 1% cups flour, 2 teaspoons Royal
Baking Powder sifted with flour; 3 tablespoons water;
bake in 2 tin pie-plates. Cream: nearly 1 pt. milk;
heat, and when nearly boiling, add 2 tablespoons corn-
starch wet with a little cold milk, 2 beaten eggs with 1
cup sugar; cook, and stir it all the time until thick
enough to drop from the spoon without running; remove
from stove, add % teacup melted butter; when cool, add
flavoring; split the cakes with a sharp knife; spread
cream in each cake, and between the two.— Miss Anna,
Cushing, Binghamton, Cal.
Golden Cream Cake. — 1 cup sugar, % cup-
butter, % cup sweet milk, the well-beaten whites of 3
eggs, 1*4 cups flour, 2 teaspoons Royal Baking Powder;
beat very light the yelks of 2 eggs in 1 cup sugar, and 2
teaspoons rich cream; flavor with Royal Extract Vanilla,
and spread on the cake.—Miss Nettie Biasing, Hen-
derson, Minn.
Lemon Cream Cake.—3 eggs, 2 cups sugar, 1
tablespoon melted butter, 1^ cups milk, 3 teaspoons
Royal Baking Powder, enough flour to thicken; bake
in jelly-cake tins. Cream: 2 lemons grated, rind and
all, % lb. butter, % lb. sugar, 6 eggs; beat the eggs
very light: beat the butter, sugar, and lemon, stir in
eggs slowly; let the mixture boil a few minutes, stirring
constantly; when cold, spread on the cakes as you
would jelly.—Minnie A. Whitside, Delhi, Ont.
Lemon Cream Cake.— % cup butter, ^ cup
sweet milk, 3 cups flour, 2 cups sugar, 2 teaspoons
Royal Baking Powder, whites of 8 eggs. Cream:
Grated rind and juice of 1 lemon, 1 cup sugar, y cup
sweet milk or water, 1 heaping tablespoon flour, butter
size of an egg, 2 eggs beaten separately; cook until
thick; I suppose folks will know this is a layer cake.—
Ida Van Lew, Indianola, Iowa.
Strawberry Cream Cake.—l cup sugar, 2
eggs, % cup sweet mi.k, 3 tablespoons melted butter,
cups flour, 1 teaspoon soda, 2 teaspoons cream tar-
tai; bake in layers. Cream: Take J< cup thick sweet
cream, beat till stiff, add 2 tablespoons sugar, have 1
large cup of berries well sweetened, add to cream and
spread your cake.— S. Lina Lyon, Hobart, N. V.
Vienna Cream Cake.— 4 eggs, 1 cup sugar, 1
cup flour, 1 tablespoon melted butter, 3 teaspoons Royal
Baking Powder, 1 teaspoon lemon; bake in jelly-tins.
Cream: 1 cup thick, sour cream, 1 c-p sugar, 1 cup
hickory-nut meats rolled fine; stir all togethcrand put on
stove; boil 5 minutes, spread between the layers; ice
the top; delicious.—Miss D. W. Beac/i, Woodland,.
N. Y.
Walnut Cream Cake.— 2 eggs well beaten,
1 cup sugar, % cup cold water, 1% cups flour, 1 level
dessertspoon Royal Baking Powder, and salt; as some
flour thickens more than others, judgment must be used;
but the cake is thin when placed in 3 layer cake-pans.
The Cream Walnut Mixture: cup sour cream with
1 cup sugar, beaten together; to this add ]\4 cup walnut
meats rolled very fine; spread this between the layers of
cake.—Mrs. Luman CoiuLs, New Haven, Conn.
Whipped Cream Cake.— 2 eggs, 1 cup sugar,
2 teaspoons Royal Baking Powder, 4 tablespoons
melted butter, 4 tablespoons sweet milk, 1 cup flour, 1


62
MY "FAVORITE RECEIPT"
teaspoon vanilla; bake on 3 jelly-tins. Cream for
Cake: % cup thick sweet cream whipped till thick, %
cup sugar, and 1 teaspoon vanilla.—Mrs. A. B. Clarh,
Bronson, Mich.
Cream Puffs.—Melt % cup butter in 1 cup hot
water, and while boiling, beat in 1 cup flour, then take
off the stove and cool; when cold, stir in 3 eggs 1 at a
time without beating; drop on tins quickly, and bake
about 23 minutes in a moderate oven. Cream: % pt.
milk, 1 egg, 3 tablespoons flour; boil same as any
mock cream; flavor with Royal Extract Lemon; when
baked, open the sides of each puff and fill with the
cream; elegant.—Miss A. Rekm, West Point, N. Y.
Cream Puffs.— 1 cup boiling water and % cup
butter, boiled together; while boiling, add 1 cup flour,
stir until it works out smooth, add 3 eggs without beat-
ing; beat all well together; drop on buttered tins by the
spoonful, and bake 25 minutes in a hot oven; when
cool, cut open with scissors and fill with the following:
1 cup milk; when boiling, add % cup sugar, 3 heaping
tablespoons flour, 1 egg, stirred together; stir well;
when cool, flavor to iaste, and fill the puffe; very nice.—
Mrs. M. Sabina Hull, Stepney, Conn.
Cream Puffs.—1 tumbler water, % tumbler butter,
1 % tumblers flour; boil the water and butter together, and
stir in the flour while boiling; when cool, add 5 well-beaten
eggs, and 1 teaspoon water; with a teaspoon drop on
tins to bake; bake 15 minutes in a hot oven; when done,
break a small opening in the side of each cake and fill with
the following Cream: % cup corn-starch, 1 cup sugar, 2
tumblers milk, 2 eggs; boil the milk, beat the eggs,
starch, and sugar together, and stir them in the boiling
milk; stir until well thickened; when cool, add flavoring
to taste; makes 2 doz. cakes.— Miss M. H. Cromwell,
Cranford, N. J.
Cream Puffs.— Put 1 cup hot water in a sauce-
pan with ^ cup butter; when boiling, stir in 1 cup
dry flour; remove directly from fire; when cool, stir in
8 eggs without beating; drop with a tablespoon upon
buttered tins, and bake in hot oven 25 minutes; when
done, let cool; cut through middle carefully, and fill
with the following Cream; Heat 1 cup milk and % cup
sugar together; when it comes to a boil, stir in 3 table-
spoons flour, then beat and stir in 1 egg; take off fire,
let cool, and put 1 large tablespoon in each puff; flavor
cream with Royal Extract Vanilla.—Mrs. M. H. Pad-
doch, Jersey City Heights, N. J.
Cream Puffe.— 1 coffeecup water and 3 oz. butter,
boiled together; when boiling, stir in 2 cups flour;
when cold, add 5 eggs without beating; drop on
tins the size of an egg; bake in quick oven. Cream:
1 pt. milk, 1 cup sugar, 1J cup flour, 2 eggs; beat eggs,
sugar, and flour together, and stir into the milk while
boiling; flavor to taste.—Mrs. John E. Reed, Brewster's
Station, N. Y.
Cream Puffs.— % lb. butter, # lb. flour, 6 eggs,
2 cups milk; warm the milk, and stir the butter into it,
when it boils put in the flour, and boil 1 minute, stirring
constantly . turn into a deep dish to cool; beat the eggs
very li^ht, separately, and siirintothe paste, adding the
whites last; drop in large spoons upon buttered paper,
being careful not to put too close together, to prevent
their running; bake in a quick oven 10 minutes, until
they are of a golden brown. Filling: 4 cups milk, 4
tablespoons corn-starch, 2 eggs, 2 cups sugar, 1 tea-
spoon vanilla; boil the milk, reserving a small portion
to wet the corn-starch, add the sugar and eggs, stir all
into the milk that is boiling in a farina-boiler, stir well
until it is a thick custard; let it get cold, and then stir
in the Royal Extract Vanilla; pass a sharp knife
through the puffs, splitting in half, and fill with mixture.
j —Miss Aline Roussel, 340 S. "ilst street, Philadelphia,
I Pa.
| Cream Puffs.— % cup butter, 1 cup water, 1 cup
flour; boil the butter and water together; and while
boiling stir in the flour; take from the fire, and when
entirely cool, stir in thoroughly 3 eggs, not beaten; drop
in well-buttered dripping-pan, and bake in a moderate
oven for half an hour. Cream for Filling: 2 cups milk,
1 cup sugar, 1 egg, 2 tablespoons corn-starch. This
receipt makes twelve puffs.—Miss L. Blancke Smith,
Clinton, Conn.
Philadelphia Cream Puffs.— % pt water, 1
cup butter, 1% cups flour, 5 eggs; boil the water, melt
the butter in it, stir in the flour dry while the water is
boiling; when cool, add % teaspoon soda, and the
eggs well beaten; drop the mixture on buttered tins
with a'spoon, and bake 20 minutes; bake in a quick
oven and do not open the door until they have been in
about 10 minutes; this quantity will make 16 puffs.
Cream: % cup flour, 1 cup sugar, 1 pt. milk, 2 eggs;
beat eggs, flour, and sugar together and stir in the boil-
ing milk; flavor with lemon or vanilla; fill cakes when
cold.
Igq Gpeam Gaines.
ITES of 8 eggs, 1 cup sweet milk, 1 cup
j butter, 2 cups sugar, 2 cups flour, 1 cup corn-
'starch, 2 teaspoons Royal Baking Powder
mixed with the flour; cream the butter and sugar; add
the milk, then the flour and corn-starch; add the whites
(beaten very light); bake in cakes about 1 mch thick.
Cream for Filling: whites of 4 eggs beaten very light,
4 cups sugar; pour % pt- boiling water over the sugar
and boil until clear and will candy in cold water; pour
the boiling syrup over the beaten eggs, and beat hard
until the mixture is cold and to a stiff cream; 2 tea-
spoons Royal Extract Vanilla; when cold, spread be-
tween the cakes as thick as the cakes.— Mrs. J. H.
Scott, Livonia, N. Y.
— Whites of 8 eggs, 2 cups sugar, 2 cups flour, 1 cup
corn-starch, 1 cup butter, 1 cup milk, 2 teaspoons Royal
Baking Powder. Icing: whites of 4 eggs beaten with
4 cups sugar.—Miss Ruth E. Taylor, Plum, Pa.
— 1 cup butter, 1 cup milk, 1 cup corn-starch, 2 cups
sugar, 2% cups flour, 8 eggs (whites only), 3 teaspoons
Royal Baking Powder; bake in layers. For Filling:
2 cups sugar and 1 gill water boiled together 4 minutes;
pour this while hot over the beaten whites of 2 eggs;
add teaspoon cream tartar and 1 tablespoon vanilla;
beat until cold, and when cakes are ready, stack as with
jelly cake.—Miss Anna Lee Hill, Locust Dale, Va.
—2 cups granulated sugar, 1 cup butter, 1 cup milk,
2 teaspoons Royal Baking Powder, % cup corn-starch,
2]/z cups flour, whites of 6 eggs; mix sugar and buttet
to a cream, then add milk; beat whites to a stiff froth;
mix powder, flour, and corn-starch together; add half of
it to the batter, then half of the beaten whites, then the


ICE CBEAM CAKES.
63
rest of flour and whites; flavor with almond or vanilla,
and bake on jelly-cake pans; this will make 4 layers,
Icing.- 2 cups pulverized sugar; pour over it 8 table-
spoons boiling water and 2 teaspoons vanilla; boil until
it will gum when dropped in cold water; pour this over
2 whites (which have been previously beaten), and beat
until cool; spread between and on top of the layers.—
Jenny G. Stirling, Henry Clay, Del.
— 2 cups white sugar, 1 cup butter, 1 cup sweet milk,
whites of 8 eggs, 2 heaping teaspoons Royal Baking
Powder, 3% cups flour; bake in layers. Icing: 3 cups
white sugar, 1 of boiling water; boil to a thick, clear
syrup, and pour boiling hot over the whites of 3 eggs;
stir the mixture well while pouring in; add 1 teaspoon
citric acid; flavor with lemon or vanilla, and spread each
layer.— Mrs. J. F. Feitner, Bedford Station, N. Y.
— 1 cup sugar, the whites of 2 eggs, % cup butter, %
cup sweet milk, 1% cups flour, % cup corn-starch, 1 tea-
spoon Royal Baking Powder. Icing; % cup water, 2 cups
sugar; boil to a syrup; beat the whites of 2 eggs;
pour into the syrup, then stir until hard; add 1 teaspoon
vinegar; flavor to taste.— Miss Maria C. Seigfried,
Catasauqua, Pa.
— 1 teacup sugar, % teacup butter, whites of 4 eggs,
^ cup sweet milk, 2^ cups flour, 2 teaspoons Royal
Baking Powder, cream, butter and sugar; then add
milk, flour and baking powder, and eggs last; bake in
layers. Icing: 2 cups sugar and 1 cup water — boil;
try in water; if it becomes brittle it is done; take off the
stove; have ready the whites of 2 eggs beaten to a stiff
froth, on a platter; pour the syrup, while hot, slowly
over the beaten eggs; keep stirring till perfectly cold;
flavor with vanilla; spread on layers; if the frosting runs
off the cake, the sugar and water have not been boiled
long enough; if preferred, chocolate grated and put in
icing is very nice.—Mrs. John Armstrong, Pleasant-
ville, Pa.
— Whites of 8 eggs, 1 cup butter, 2 cups sugar, 2 cups
flour, 1 cup corn-starch, 1 cup sweet milk, 2 teaspoons
Royal Baking Powder. Icing; whites of 4 eggs, 4 cups
pulverized sugar; pour pt. boiling water over the
sugar; boil until clear and candied; beat the eggs light,
and pour the boiling sugar over them; beat to a stiff
cream, and add to it before cold, 1 teaspoon of pulverized
citric acid; flavor with vanilla; when cold, spread thick
between layers and over it. — Mrs. M. Blake, Hope-
well, Pa.
— Whites of 8 eggs, 1 cup butter, 2 cups sugar, 2 of
flour, 1 of corn-starch, 1 of sweet milk, 3 teaspoons Royal
Baking Powder. For Filling: pour % pt. boiling
water on 4 cups sugar, and boil until candied and clear;
have ready the beaten whites of 4 eggs; pour the boil-
ing sugar on them and beat until stiff; beat in 1 tea-
spoon citric acid dissolved in a little hot water; flavor
with vanilla.— Mrs. Jacob L. Bunnell, Blairstown, N. J.
— 1 cup butter, 2 cups sugar, 1 cup new milk, 3 cups
flour,4eggs, 3 teaspoons Royal Baking Powder; bake
in 3 tins. Icing; 2 cups white sugar, 1 gill water,
whites of 4 eggs, citric acid the size of a pea; flavor
with vanilla; dissolve the acid in a teaspoon of hot
water; boil until it will congeal in water the same as
candy; put between and on top of layers.— Carrie W.
Eagle, Marietta, Pa.
— Whites of 8 eggs, 1 cup butter, 2 cups powdered
sugar, 1 cup water, 3 cups flour well sifted, 1% tea-
spoons Royal Baking Powder; flavor with vanilla.—
Anna Lawson, Washington, Iowa.
— 2 cups granulated sugar, % cup butter; beat this to
a light cream, then add 1 cup corn-starch which has been
stirred into 1 cup tepid sweet milk; beat this all together,
adding 1 teaspoon extract vamlla; stir into this the well-
beaten whites of 7 eggs, and add 2 heaping cups flour
into which have been mixed 2 teaspoons Royal Baking
Powder. Icing: Take 2% cups granulated sugar, %
cup water; boil 3 minutes; when cool, add the whites of
3 eggs slightly beaten, and 1 tablespoon vanilla.—Mrs.
S. E. Linton, Moon, Pa.
— 1 cup butter, 2 cups sugar, 1 cup corn-starch, 2%
cups flour, 1 cup sweet milk, whites of 6 eggs, 3 tea-
spoons Royal Bakmg Powder; mix the corn-starch in
the flour; bake in jelly-cake tins. Icing: 2 cups sugar.
% cup cold water; boil together until thick as honey;
pour the boiling syrup over the beaten whites of 4 eggs;
beat hard until cold; flavor with vanilla, and put between
layers same asjelly cake. — Mrs. W. P. Beegle.
— 2 teaspoons Royal Baking Powder well mixed (dry)
with 3% cups flour; beat the whites of 8 eggs, 2 cups
white sugar, and 1 cup butter well together; 1 cup sweet
milk; add all together, and bake in jelly-pans. Icing."
3 cups white sugar, 1 of water; boil to a thick, clear
syrup; beat the whites of 3 eggs and stir them in hot;
when cool, flavor with extract white rose and spread be-
tween layers and on the top.—Mrs. Pitta Overman,
Salem, Ind.
— Whites of 8 eggs, 2 cups sugar, 1 cup butter, 1 cup
milk, 1 cup corn-starch, 2 cups flour, 2 teaspoons Royal
Baking Powder. Filling; Whites of 4 eggs beaten
light; 4 cups sugar, 2 cups water; boil sugar and water
until it candies when dropped in cold water; pour the
boiling sugar over the egg, beating constantly until light,
then add Royal Extract Vanilla to taste, and spread be-
tween and over the cakes; bake in jelly-cake tins.—
Bettie B. Leatherbury, Onancock, Va.
— 3 eggs (whites and yelks beaten separately), 1 cup
sugar, % cup butter, % cup milk, 1 teaspoon Royal
Baking Powder, 2 cups flour. —Mrs. E. L. Battles,
West Acton, Mass.
— % cup butter, 2 cups white sugar, 4 eggs, 1 cup
milk, 2 teaspoons Royal Baking Powder, 2% cups flour,
2 teaspoons Royal Extract Vanilla; cream the sugar
and butter; add the eggs (reserving 3 whites for icing);
add milk, extract, and flour, with baking powder thor-
oughly mixed though dry; bake in jelly-cake tins, and
ice with following: ].z teacup boiling water, 2 cups sugar
(white), 1 teaspoon Royal Extract Vanilla; boil until as
sticky as for candy; have the 3 whites of eggs beaten;
pour on and beat.—Mrs. W. F. Pascoe, South Easton,
Pa.
— cup butter worked to a cream, 2 cups sugar, 1
cup corn-starch stirred into 1 cup sweet milk, which
must be lukewarm; 2 cups flour, which must be a little
more than even full, 3 teaspoons Royal Baking Powder,
whites of 4 eggs well beaten, stirred in with the flour;
flavor; bake in layers; when cold, frost. Frosting;
2% cups granulated sugar, % cup boiling water, let it
boil 3 minutes, add the whites of 3 eggs well beaten;
pour all together while hot and stir until cold; flavor with
lemon.—Mrs. B. J. Ilolcomb, Carrington, Dak.
— % lb. butter, % lb. sugar. 8 eggs, 1 pt. cream, 1
teaspoon Royal Extract of Rose; beat butter and sugar
till very light, also the eggs, into which stir the cream;
add eggs and cream to butter and sugar alternately
with flour and rose water; mix well; put in small deep
pans, and bake a delicate brown in a hot oven; whea


66
MY "FAVORITE RECEIPT."
— 2 cups sugar, % cup butter, 1 cup milk, 8 cups
flour, 3 eggs, 2 teaspoons Royal Baking Powder; bake
as for jelly cake. Filling: Whites of 3 eggs beaten to
a froth, add 1 cup sugar, 1 cup desiccated oocoanut;
freshen desiccated cocoanut by soaking in a little warm
milk.— Miss M. E. Walton, Lincoln, Neb.
— 1 cup flour, 1 teaspoon Royal Baking Powder, 1
tablespoon boiling water, 3 eggs; beat the yelks of the
eggs, stir in the sugar, then the whites of the eggs
beaten to a stiff froth, then the flour with the baking
powder mixed through it, then the soda dissolved in the
'boiling water; bake in 3 or i cakes in a quick oven;
make an icing of whites of 2 eggs, 1 cup sugar; spread
'between the layers grated cocoanut with the icing.—
Maggie North, Port Colborne, Ont,
— 2 cups pulverized sugar, % cup butter, 1 cup sweet
milk, 3 cups sifted flour, 2 teaspoons Royal Baking
Powder, whites of 7 eggs well beaten. Frosting, outside
and between layers: Whites 3 eggs beaten to a froth, %
.cup pulverized sugar, 1 teaspoon corn-starch, 1 teaspoon
vinegar, 1 teacup desiccated cocoanut—Mrs. Sarah J.
Hempjield, McConnelsville, O.
— 2 coffeecups sugar, % cup butter, 1 cup sweet milk,
whites 3 eggs, 3 cups flour, 1 teaspoon soda, 2 tea-
-spoons cream tartar, 1 cup dry cocoanut, pinch salt.—
Delia Lester, Genoa, N. Y.
— 1 lb. sugar, % lb. butter, ^ lb. flour, 6 eggs, and 1
-cocoanut grated; cream the butter and sugar, add the
yelks well beaten, next the whites well beaten, then the
flour, and last the cocoanut; mix teaspoon Royal
Baking Powder in flour.—AnnieE. Norris, Slate Hill,
Pa.
—1 cup butter, 2 cups sugar; beat to a cream; 1 cup
milk, 3% cups flour with 2 teaspoons Royal Baking
Powder sifted dry, whites of 10 eggs; flavor with white
rose; bake in jelly-cake tins, making 6 layers. Icing:
Whites of 3 eggs, 1 lb. sugar, beat together; spread be-
tween each layer, sprinkle with grated cocoanut over top
and sides; around the edge of each layer place blanched
almonds split, sprinkle cocoanut over all.— Mrs. Pitta
Overman, Salem, Ind.
— 8 eggs, S% cups sugar, 4^ cups flour, 1 cup butter,
1 cup cream, 1 tablespoon Royal Baking Powder.—
Mrs. C. N. Wertzt New Chester, Pa.
— 1 cup butter, 2 cups, sugar, 1% pts. flour, 8 eggs,
2 teaspoons Royal Baking Powder, milk of 1 cocoanut;
beat till very light butter, sugar, and yelks of eggs; sift
baking powder with flour, rub in 3 tablespoons rich
.cream, mix all well; now add the whites of 4 eggs
beaten to a stiff froth; bake in jelly-cake tins 10 to 15
minutes in a moderate oven; when done, take out,
spread between layers the following: whites of 4 eggs
beaten till they will stick to plate, 2 cups white sugar, 1
cup grated cocoanut; spread thickly between layers,
and on top; set back in the oven to harden, but be care-
ful not to burn the frosting. — Mrs. Jennie S. McCou-
brey, Cobden, IlL
— 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs
(yelks of 3, white of 1), 1 cup milk, 2 even teaspoons
Royal Baking Powder, % teaspoon extract bitter
almond : cream the butter and sugar, add the yelks and 1
white beaten light, then the milk, flavoring, and lastly,
the flour sifted with the powder; bake in layers.
Filling: Remove the eyes from 2 small cocoanuts;
pour out the milk and save it; peel and grate the cocoa-
nuts; reserve enough of the grated meat, dry, to thickly
-cover the top layer; to the remainder of the cocoanut
.add the milk, the whites of 2 eggs beaten stiff, 1 teacup
powdered sugar, and 1 teaspoon Royal Extract Vanilla;
mix all well, and put between the layers; cover the top
layer with the dry cocoanut and sift powdered sugar
thickly over it.—Mrs. I. P. Town, Scotch Plains, N. J.
— 1 cup butter, 3% cups sugar, 3% cups flour, 1 cup
sweet milk, 2 teaspoons Royal Baking Powder, and 6
eggs; beat sugar and butter together, then add milk and
yelks of the eggs, then the flour and baking powder
which have been sifted together, and lastly the whites
of the eggs that have been beaten to a stiff froth; bake in
jelly-tins, put together with layers of frosting and cocoa-
nut.—Mrs. S. S. Cannon, Omaha, Neb.
— 2 teacups sugar, % teacup butter, stir to a cream;
4 cups flour, 3 teaspoons Royal Baking Powder, 1 cup
sweet milk, whites of 8 eggs well beaten; bake in jelly-
cake tins; when cool, spread each layer with frosting and
strew grated cocoanut upon it; % lb. cocoanut sufficient
for this cake; any receipt for frosting will answer, only it
must not be boiled.—Mrs. C. B. Rochwell, Hamilton,
Ill.
— 2 eggs well beaten, 1 cup sugar, % cup melted
butter (scant), % cup sweet milk, 2 cups flour, 2 teaspoons
Royal Baking Powder, bake in 3 pie-tins for filling and
top; whites of 2 eggs beaten stiff, 1 cup prepared cocoa-
nut, % cup white sugar, beat all well together.—Mrs.
W. F. S my tke, Ashley, O.
— 1 cup butter and 2 of sugar; beat to a cream; 1
cup milk, 3% cups flour, with 2 teaspoons Royal Baking
Powder sifted dry; whites of 10 eggs; flavor with ex-
tract almond or other, if preferred; bake in jelly-tins,
making six layers. Icing: Whites of 3 eggs and 1 lb.
sugar; beat together; spread between each layer;
sprinkle with grated cocoanut over each, the top and
sides; around the edge of each layer place blanched
almonds split, and sprinkle cocoanut over all.— Mrs.
C. Hawley, Oakland, Cal.
— The whites of 3 eggs, 1 cup sweet milk, % cup
butter, 2 cups white sugar, 2% cups flour, 1 teaspoon
soda, 2 teaspoons cream tartar, 1 grated cocoanut—
Mrs. C. E. Harlaher, Remington, Ind.
— Whites of 4 eggs, 1% cups sugar, % cup butter, %
cup sweet milk, 3 teaspoons Royal Baking Powder, 2
cups flour, a little grated cocoanut; bake in 4 layers.
For filing and icing: 1 small or of a large cocoanut;
take off all the black scale from the meat; grate the
white part; add sugar to taste, and the whites of 3 eggs
beaten to a stiff froth.—Mrs. A. Retta Chamberlin,
Cannonsburg, Mich.
— 1% cups butter, 2 cups white sugar, ^ cup sweet
milk, 2% cups flour, 2 teaspoons Royal Baking Powder;
and lastly, the stiffly beaten whites of 6 eggs; bake in 5
layers in shallow pans; when cold, beat the whites of 4
eggs to a stiff froth; add 3 tablespoons sugar; spread
between the layers and sprinkle thickly with cocoanut—
Mrs. Levisa VanMatre, Wiota, Wis.
1% cups sugar, 3 eggs, 3 tablespoons water, 2 tea-
spoons Royal Baking Powder, 1% cups flour; bake in
3 jelly pans; when done, spread between layers whites
of 2 eggs and 1 cup sugar beaten to a smooth paste;
spread on each layer with 1 cup prepared cocoanut;
set in oven to dry.— Miss Alice L. Barney, Jackson,
Minn.
— 2 coffeecups white sugar, % coffeecup butter, over
which pour 2 tablespoons boiling water; stir until white
and thin as cream; 1 teaspoon lemon flavoring; add %
cup sweet milk, 3 heaping teaspoons Royal Baking
Powder, well rubbed into 3 coffeecups of sifted flour;


TO
MY "FAVORITE RECEIPT"
— 1 lb. flour, 2 lbs. sugar, 1 lb. butter, 4 lbs. currants,
4 lbs. raisins, % lb. citron. % oz. mace, 12 eggs, 1 table-
spoon cloves, 1 gill wine, 1 gill brandy.—Mrs. L. P.
Loomis, Liberty Hill, Conn.
— 2 cups brown sugar, 1 cup N. O. molasses, 1 cup
butter, 4 eggs, 1 cup cold coffee, 1 % teaspoons soda, 2 tea-
t cinnamon, 2 teaspoons cloves, 1 of nutmeg, 1 lb.
. % lb. dried currants, and 4 cups flour; dredge
s and currants with flour after being well washed;
bake 1 % hours in moderate oven.— Mrs. C. F. Kiefer,
Lawrenceburg, Ind.
— 4 lbs. currants, 3 lbs. raisins, 1 % lbs. butter, 2 lbs.
citron, 2^ lbs. sugar, % pt. brandy, % pt. water,
1 pt. molasses, 1 tablespoon each mace, cloves, and all-
spice; 2 nutmegs, 15 eggs, 1 tablespoon cinnamon;
cream the butter and sugar; add yelks of eggs without
beating; stir thoroughly; add spices, brandy, water,
molasses, and fruit; lastly, beat stiff with flour together
with beaten whites of eggs; bake 4 or 5"hours in
moderate oven; 2 cakes.—Mrs. J. C. Morrow, Omaha,
Neb.
— 1 lb. white sugar, % lb. butter, 10 eggs, 1 lb. sifted
flour; flavor to taste; 1% lbs. raisins, 1yz lbs. currants,
% lb. citron or lemon peel, 2 teaspoons Royal Baking
Powder; wash the currants in warm water, rub in a
cloth until dry, then rub them in flour; chop raisins,
currants, and peel fine; % teacup sweet milk may
be added, to make less rich.—Mrs. M. C. Merriam,
Topeka, Kans.
— 1 cup white sugar, % cup butter, 2 eggs, 1% cups
flour, % cup sweet milk, 3 teaspoons Royal Baking
Powder; the dark part is made the same as the light,
only use. brown sugar, and 1 cup raisins, 1 teaspoon
each extract of nutmeg, cinnamon, and cloves.—Mrs.
W. H. Snyder, Blanchard, Pa.
— Mix 8 eggs, 3 cups sugar, and 2 cups butter, and
beat well; add 5 cups flour, in which has been sifted 1
teaspoon Royal Baking Powder, and 1 cup sweet milk;
put in 2 lbs. raisins, 2 lbs. currants, picked and dried,
# lb. citron, 2 teaspoons ground cinnamon, and 1 nut-
meg, grated; bake 2 hours in large mold.—Mrs. Wm.
Martin, Charlestown, Ind.
— 4 cups sugar, 2% cups butter, 1 cup molasses, %
cup milk, 6 cups flour, 6 eggs, 2 lbs. raisins, 2 lbs. cur-
rants, 1 lb. citron, 1 gill brandy, 1 gill wine, 1 teaspoon
soda, 1 teaspoon each kind spice.— Jennie E. Brown,
Taunton, Mass.
Apple or Cheap Fruit Cake.—1 lb. sour dried
apples (soak all night in cold water and chop fine before
using); % pt. molasses, % lb. butter, % pt. sweet milk,
1 y lbs. flour, into which has been mixed 1 teaspoon Royal
Baking Powder, ^ lb. currants, rolled in dry flour, 2
eggs, 1 teaspoon each cinnamon and allspice, % tea-
spoon nutmeg, wineglass good brandy; place apples, mo-
lasses, and butter on back of stove till butter melts; take
off and stir well; let cool; add milk, flour, spice, and
eggs, then brandy ; add currants, well rolled in dry flour;
bake 3 hours in a steady, slow oven; ice.—Mrs. J. Mc-
Cormich, Aurum, Nev.
Common Sense Fruit Cake.— 3 cups molasses,
1% cups brown sugar, 1% cups butter (or % lb. lard),
1 cup strong-made Java coffee, 3 lbs. pitted raisins, 3
lbs. currants (carefully washed), % lb. citron (cut very
thin), 2 large tablespoons cinnamon, 2 small tablespoons
cloves, Ismail tablespoon ground nutmeg or mace, 1 tea-
spoon Royal Extract Vanilla, 2 eggs (well beaten), 1
teaspoon salt, 2 tablespoons Royal Baking Powder, %
•eacup water, % teacup brandy; flour enough to make
a stiff batter, the baking powder having been sifted in
the flour, dry; all the fruits should be floured, other-
wise they will settle to the bottom of the cake: the above
will fill a 5-qt. pan; put in moderate oven % hour, then
quicken fire, and put piece of light-brown paper over top
of cake to prevent burning; cook % hour longer, mak-
ing about 1 hour's time in all in oven.— Emma A.
Hutchins, Red Bank, N. J.
Every Day Fruit Cake.— Cream together 1
cup each butter and sugar, add 4 eggs well beaten, 3 cups
flour, into which has been sifted 2% teaspoons Royal
Baking Powder, add 1 cup milk, 1 cup molasses, l',
lbs. stoned raisins and 2 lbs. currants, well washed and
dried, 1 % lbs. citron, cut fine, y oz. mixed spice; bake
2% hours in steady oven.— Mrs. E. F. Howell, 291
Union street, Brooklyn, N. Y.
Eg-gless Fruit Cake.—1 lb. best raisins, stoned
and chopped, 1 lb. currants, washed and dried, 1 lb. cit-
ron, chopped fine, 1 cup strong coffee; 1 cup butter, 1
rup brown sugar, 1 cup brandy, 1 cup molasses, 1 table-
spoon each of cinnamon, nutmeg, cloves, and allspice;
flour enough to make a very thick batter, with 1 teaspoon
Royal Baking Powder added to the flour before mixing.
—Mrs. A. T. Dobbins, Rainier, Oreg.
Farmer's Fruit Cake.— 3 cups sour dried apples,
soaked overnight in warm water; drain off water; chop
size of raisins; simmer in 2 cups molasses until quite dry;
! 1 % cups butter, well beaten, 1 cup sugar, 4 eggs, 1 cup
sweet milk, 2 teaspoons Royal Baking Powder, 1 tea-
spoon each of cloves and cinnamon, 1 nutmeg, 1 wine-
glass wine, 5 teacups flour, sifted, and add raisins and
currants if desired (but roll them in flour previous to add-
ing to other ingredients); beat all together thoroughly;
bake carefully in a well-heated oven.—Mrs. F. C. Stein,
Aledo, Ill.
Farmer's Fruit Cake.—1 cup butter, 1 cup
sugar, 2 eggs, 1 cup sweet milk, 2 teaspoons soda, 4 cups
flour, 2 cups sour dried apples, chopped fine, soaked
overnight, drained and stewed in a cup of molasses, 2
teaspoons cinnamon, 1 teaspoon allspice, cloves, % a nut-
meg and a little black pepper.— Mrs. Benj. F. Y'oungs,
Sempronius, N. Y.
Sandy Fruit Cake.— % pt. brown sugar, 1 pt.
flour, % pint butter, % pt. chopped raisins, 3 eggs, 5
tablespoons sour milk, i:4 teaspoon soda, % cup black-
berry jam or other fruit jam; mix the sugar, butter, and
eggs together; then add the flour, milk, and fruit; bake
in moderate oven.— Miss L. L. Gilliams, 723 South
16th street, Philadelphia, Pa.
Imperial Fruit Cake.— Mix 3 heaping teaspoons
Royal Baking Powder through 3 lbs. sifted flour; beat
whites of 24 eggs to a stiff froth, and the yelks till
very thick; beat to a cream 2 lbs. butter with 3 lbs.
granulated sugar; chop up finely together 3 lbs. citron
and 3 lbs. raisins; 1 lb. French prunes and 5 lbs. India
currants; mix into all these 1 pt. good brandy; stir
thoroughly all together, the eggs, butter, sugar, and
fruit, etc.; and, lastly, stir in well the flour as prepared;
make into 4 loaves and bake in a well-heated oven.—
Mrs. Ella Myers.
Jelly Fruit Cake.—2 cups sugar, % cup butter,
1 cup sweet milk, 3 cups flour, 3 eggs, 1 teaspoon Royal
Baking Powder, flavor with lemon, bake % of the
above mixture in two pans; to the remainder, add 1 tea-
spoon molasses, 1 cup raisins, % cup currants, piece of
citron chopped fine, bake in 2 tins; put the four layers
together alternately with frosting and jelly.—Miss Katie
A. Ryan, Wyoming, Ill.


GINGERBREAD, SNAPS, ETC.
71
Layer Fruit Cake.— 6 eggs, 1% lbs. sugar, 1%
lbs. flour, 14 oz. butter, % pt. sour milk, or buttermilk,
1 lemon, grated, 1 nutmeg, 1 teaspoon saleratus, 1 lb.
raisins, % lb. citron, 1 lb. currants. For baking this
cake, spread a layer of dough in a deep, square pan,
then a layer of fruit, which has been mixed with flour (of
which there is sufficient in this receipt); another layer of
dough, then layer of fruit, and finish with dough; two
large cakes; care must be taken in spreading the dough
so as not to disarrange the fruit, and the layers will be
very perfect when baked.—Mrs. E. K. Taft, Hawley,
Pa.
Layer Fruit Cake.—2 eggs, 1 cup sugar, % cup
butter, 1 cup raisins, cup sweet milk, 1 % cups flour,
spices to taste, 1 teaspoon Royal Baking Powder; bake
in 3 layers, using frosting to put together, then frost the
top and sides.— Mrs. Louise Allison, Beaver, Dak.
Plain Fruit Cake.— % cup eacn millc and butter,
or lard, 1% cups sugar, 2% cups flour, 2 eggs, 1 tea-
spoon Royal Baking Powder: spices and fruit to taste.
— Mrs. E. M. Perry, Roanoke, Va.
Rich Plum Cake.—1 lb. fresh butter, 12 eggs, 1
qt. flour, 1 lb. moist sugar, % lb. mixed spice, 3 lbs. cur-
rants, 1 lb. raisins, lb. almonds, % lh. candied peel;
bake 2 hours or more. — Evelyn Stonestreet, Birming-
ham, Ala.
Royal Fruit Cake.—5 cups flour, 6 eggs, 2 cups
sugar, % cup molasses, 1 teaspoon Royal Baking Pow-
der, ^ cup milk, 1% cups butter, 2^ lbs. chopped
raisins, 2% lbs. chopped currants, 1% lbs. citron, 1 nut-
meg, 2 tablespoons cloves.—Mrs. J. B. Murphy, San
Jose, Cal.
Wedding" Fruit Cake.—3^ lbs. flour, 4 lbs. rai-
sins, 2% lbs. sugar, 4 lbs. currants, 1% lbs. butter, 8 eggs,
1 oz. mace, 1 oz. nutmeg, 2 gills brandy, 2 gills wine, 1 lb.
citron. Frosting: 2^ lbs. sugar, 8 eggs.— Rachie N.
Spooner, Newport, R. I.
White Fruit Cake.—1 cup butter, 2 cups sugar,
3 cups flour, the whites of 8 eggs, % wineglass white
wine, 2 teaspoons Royal Baking Powder, % lb. citron,
cut fine, lb. chopped almonds, 1 teacup desiccated
cocoanut; beat the butter to a cream, and gradually beat
in the sugar and then the wine; beat the eggs to a stiff
froth, and stir into the butter and sugar; add the flour,
which is thoroughly mixed with the baking powder, and
lastly, the fruit; bake m two loaves, 40 minutes, in a
moderate oven.— M. R. Bailey, Brighton, Iowa.
White Fruit Cake.— 1 cup butter, beaten to a
cream, 3 cups sugar, 3 cups flour, 2 teaspoons Royal Bak-
ing Powder, whites of 6 eggs, beaten stiff; bake in jelly-
tins.—Miss Estker Robisont South English, Iowa.
White Fruit Cake.—1 cup butter, 2 cups white
sugar, well beaten together; 1 cup milk, 2% cups flour,
whites 7 eggs, 2 even spoons Royal Baking Powder;
beat all well before adding fruit; take 1 lb. each raisins,
figs, dates, and blanched almonds, and % lb. citron.—
Lizzie Somers, Easton, Pa.
White Fruit Cake.—Whites of 5 eggs, 2 cups
sugar, % cup butter, 1 cup sweet milk, 3 cups flour, 2
teaspoons Royal Baking Powder, 2 cups seeded raisms,
and citron, chopped fine; beat the butter and sugar to a
cream; add the flour sifted with the powder, the milk,
mix into a smooth batter; then add the whites, beaten to
a stiff froth; bake in 3 tins; put all the fruit m the cen-
ter layer; put together with white icing; ice the sides
and top.—Mrs. J. Fred Goodkart, Reading, Pa.
White Fruit Cake.— 1 large cup butter, 2 cups
sugar, 1 cup sweet milk, whites of 5 eggs, 1 grated cocoa-
nut, 1 lb. almonds, blanched and cut fine, 1 lb. citron,
cut in thin slices, 3% cups flour. 2 heaping teaspoons
Royal Baking Powder; flour the fruit and add last of alL
— Mrs. Kate Thomas, Petersville, Md.
White Fruit Cake.— 1 lb. white sugar, granu-
lated, rubbed to a cream in 1 lb. butter; add 1 cup sweet
milk; mix thoroughly with wooden spoon; add, slowly,
1 lb. well-sifted flour, mixed with 1 teaspoon Royal Bak-
ing Powder; have ready the whites of 8 eggs, beaten
quite stiff, and add, as soon as the flour is well beaten,
into the mixture; last of all add 1 lb. best currants or
raisins, or both, and lb. citron; the currants should be
thoroughly washed and picked over and well dried, the
day before, and raisins seeded and chopped, and citron
sliced thin; a moderate oven of even temperature.—Mrs.
S. W. Weakley, London, O.
White Fruit Cake.—2 cups pulverized sugar, 1
scant cup butter; creamed together, cups flour, 1 cup
milk, whites of 8 eggs beaten to stiff froth, 3 teaspoons
Royal Baking Powder, 1 cocoanut, grated, % lb. citron,
1 lb. almonds, blanched; reserve % cocoanut and ^
the almonds for top; ice first, then stick in the almonds,
and la=tly the grated cocoanut; almonds for inside should
be chopped alittle; this makes 5-qt. pan, or 2 smaller.—
Mrs. C. H. Ketley, Elmira, N. Y.
Fruit Roll.— To 1 qt. flour add 2 teaspoons Royal
Baking Powder, 1 teaspoon salt, 2 tablespoons lard,
water or sweet milk to make dough; divide this in 2
pieces; roll each till like pie dough; spread over them
fresh fruit, or some kind of jam or canned fruit; sprinkle
over with sugar to sweeten, and lump of butter; roll up
each as jelly cake; put in pan, in which 1 tablespoon of
flour and two of sugar have been sprinkled; add about
1 qt. boiling water, and cook quickly.— Miss E. M.
Caldwell, Williamsville, Ill.
(itingeifbpeeid, Enapg, efea.
TGKERBREAD.—1 qt. baking molasses, %
pt. melted lard, 1 pt. sour milk, 2 tablespoons
soda, 1 teaspoon powdered alum dissolved in a
small quantity of warm water, ginger to taste; set them
at night, stirring in flour until they are as thick as you
can stir them; m the morning roll them out, taking %
the quantity on your board at a time; roll ^ inch thick,
and either bake in sheets or cut in squares, and place in
a pan so they do not touch; wash over with molasses
and water before baking; bake in a moderate oven.—
Mrs. Mary I. Gardner, Spruce Creek, Pa.
Gingerbread.— 1 cup molasses, 1 cup butter, 2
cups sugar, 1 cup sour milk, 4 eggs, 3 cups flour, 1 table-
spoon ginger, 1 tablespoon soda. —Mrs. Helen A.
Franh, Berrien Springs, Mich.
Choice Gingerbread.—2 cups N. O. mo-
lasses, 1 cup brown sugar, % cup lard and butter, 2
cups sour milk, 1 teaspoon soda, 1 of cream tartar, 1
heaping teaspoon each ginger and cinnamon, and 2
eggs; by adding currants and raisins you have a nice
plain cake.—Mrs, James Gallaher, Eagle Cliff, W. T.


72
MY "FAVORITE RECEIPT."
Cream Gingerbread.—1 cup molasses, % cup
sour cream, 1 egg, 1 teaspoon soda, spice, with 1 tea-
spoon cloves or cinnamon; flour enough so it will not
drop easily from a spoon.— Mrs. L. P. Loomis, Lib-
erty Hill, Conn.
Fairy Gingerbread. — 1 cup butter, 2 cups
sugar, 1 cup milk, 4 cups flour, 2 teaspoons Royal
Baking Powder, 1 tablespoon ginger; beat the butter to
a cream, add the sugar gradually, and, when very light,
the gmger, then the milk in which the powder has been
dissolved, and finally the flour; turn the baking-pans
upside down and wipe the bottoms very clean; butter
them and spread the cake mixture very thin on them;
bake in a moderate oven until brown; while still hot, cut
into squares with a caseknife, and slip from the pan.—
Mrs. George T. White, Northboro', Mass.
Hard Gingerbread.— l pt. flour with butter or
lard (size of small egg) rubbed into it; if lard, a small
teaspoon salt; 1 tablespoon ginger, 1 cup molasses, 1
tablespoon vinegar, 1 teaspoon soda dissolved in 4 table-
spoons warm (not hot) water; mold to cut into squares.—
Mrs. M. E. McMasters, Woodstock, Vt.
Plain Molasses Gingerbread.—! cup mo-
lasses, 1 teaspoon soda or saleratus, 1 teaspoon ginger,
1 teaspoon butter or lard ; a pinch of salt if you use
lard; stir this together, and then pour on % cup boiling
water, and flour enough to make a thin batter; bake
about 1 inch deep in a sheet—Mrs. S. L. Ckesoman,
Randolph, Mass.
Puritan Gingerbread.— % cup lard, 1% cups
molasses, 1 teaspoon soda dissolved in y2 cup hot water,
and flour enough to knead stiff; roll % inch thick, and
score before baking.—Mrs. R. E. Ludewich, Irving,
Ill.
Soft Gingerbread.—2 eggs, 1% cups molasses,
1^i cups sour cream, 3 cups flour, 1 teaspoon soda; if
cream is not rich, add a small piece of butter; if the
cream is thin, add more flour; can be made without
eggs; 1 tablespoon vinegar improves any kind of gin-
gerbread.— Mrs. L. R. Minnich, Nimisila, O.
Soft Gingerbread.—2 cups molasses, 1 cup
water, 2 eggs, 1 cup butter, 2 teaspoons ginger, 2 tea-
spoons Royal Baking Powder, flour enough to make a
medium batter.— Laura M. Griffith, Densmore, Kans.
Ginger Cakes.— % pt. N. O. molasses, %
lb. sugar, 1 egg, 1 tablespoon soda dissolved in 3 table-
spoons vinegar; knead very stiff.—Mrs. M. L. Mac-
namee, Chester Springs, Pa.
Soft Ginger Cake.— 1 cup molasses, 1 cup flour,
1 egg, 1 teaspoon soda, 1 tablespoon ginger, butter the
size of an egg in 1 cup boiling water to be added last;
bake in deep pie-tin.— Mrs. W, Hogle, Dover Centre,
Minn.
Ginger Drops.—1 cup sugar, 1 cup molasses, %
cup shortening, 1 cup water, 5 cups flour, 1 egg, 1 table-
spoon ginger, 1 small tablespoon soda; drop on buttered
tins and bake in quick oven.— Mrs. C. H. Taylor,
Burlingame, Kans.
Ginger Snaps.— 1 cup sugar, 1 cup molasses, 1
cup butter (or if that article is scarce, the same amount
of meat drippings), 1 tablespoon ginger, 1 teaspoon
saleratus dissolved in a little water, and as much flour
as can possibly be stirred in without kneading; pinch off
a piece about the size of a large marble and roll in the
hand and bake in a heated oven.—Mrs. M. R. Tabor,
Newton, Iowa.
Molasses Ginger Drops.—1 cup molasses, 1
| cup sugar, 2 eggs, % cup butter, nearly 1 cup water,
1 tablespoon ginger, 1 tablespoon soda dissolved in
water; stir as thick as will drop off the spoon; bake in
gem irons.—Miss L. M. Sachett, Hersey, Mich.
Ginger Snaps.—Boil 1 teacup molasses and add
2 tablespoons butter, 1 teaspoon ginger, 1 teaspoon
saleratus; stir in flour when hot; roll thin; cut in
rounds, and bake quick.— Mrs. R. G. Hichs, Berkshire
Centre, Vt.
Ginger Snaps.—1 cup sugar, 1 cup molasses, 1
cup lard, 1 egg, 1 teaspoon soda, 2 teaspoons ginger, 3
tablespoons vinegar, a pinch of salt; roll out soon as
possible and bake in a brisk oven.—Miss Julia Burke,
Dubuque,. Iowa.
Ginger Snaps.— 1 cup sugar, 1 cup molasses, 1
cup shortening, 1 tablespoon ginger, 2 teaspoons Royal
Baking Powder.— Susan L. Parmaiie, Nichols, Conn.
Ginger Snaps. — 1 pt. lard, 1 pt. N. O. mo-
lasses, 1 cup sugar, % cup sweet milk, 2 tablespoons
ginger, 1% teaspoons soda or 2 tablespoons Royal Bak-
ing Powder.— A. D. Deemer, Emericksville, Pa.
Ginger Snaps.—1 cup sugar, 1 cup molasses, 1
cup lard and butter mixed equally, 1 tablespoon each
cinnamon and ginger, 1 teaspoon cloves, and 1 of
Royal Baking Powder, teacup water, and enough
flour to make a moderately stiff dough; roll thin and
bake quickly.—Dora Coons, Fulton, Ind.
Ginger Snaps.— 1 cup N. O. molasses, 1 cup
sugar, 1 egg, % cup butter or drippings, 1 teaspoon
vinegar, 1 teaspoon soda, 1 tablespoon cinnamon, 1
tablespoon ginger.— Mrs. E. S. Howland, Batavia, Ill.
Ginger Snaps.— % cup lard, % cup brown sugar,
1 cup molasses, 1 tablespoon ginger, 1 teaspoon soda;
flour sufficient to knead soft; roll thin, cut with round
cutter, and bake in a quick oven until brown.— Mrs.
John Stein, Ontario, Cal.
Ginger Snaps.—Take 1 cup white sugar, % cup
butter, % of lard, 1 cup molasses, % cup water, 1 table-
spoon ginger, 1 teaspoon Royal Baking Powder; flour
soft as possible to roll; mix thoroughly, and bake
quick.—Miss Susie B. Lefevre, Saxonburg, Pa.
Ginger Snaps.—1 pt. molasses, 1 coffeecup but-
ter, 1 teacup sugar, 2 teaspoons soda dissolved in %
cup boiling water, 3 tablespoons ginger; do not mix
very hard; roll thin and bake quickly.— Miss M. H.
Sutkerland, Holder, Ill.
Ginger Snaps.— 1 cup sugar, 1 cup N. O. mo-
lasses, 1 cup shortening, 1 tablespoon ginger, 1 heaping
teaspoon soda dissolved in vinegar, 1 egg, 7 cups flour;
knead well and roll thin.— Mrs. Emma E. Cooney,
Tusseyville, Pa.
Ginger Snaps.— 2 cups N. O. molasses (none
other will do), 1 cup shortening (drippings is best), 1
tablespoon ginger, 1 tablespoon soda, 1 heaping teaspoon
alum pulverized, 1 teacup three parts full hot water, ^
in alum, the remainder in soda; be sure and have alum
thoroughly dissolved, and mix cake rather stiff before
putting in; roll % inch thick; cut in squares, mark with
fork, and bake in a quick oven to a very light brown.—
Mrs. Laura L. Deyo, Lockwood, N. Y.
Ginger Snaps.— 1 teacup molasses, % teacup
sugar, % cup butter, 2 teaspoons ginger, 2 teaspoons
Royal Baking Powder, 1 teaspoon cloves, 1 teaspoon
cinnamon, flour to stiffen; boil molasses, sugar, and
butter together.—Mrs. George Hollway, Put in Bay, O.


74
MY "FAVORITE RECEIPT:
1 teaspoon allspice, 2 teaspoons cream tartar, 1 tea-
spoon soda; can either bake in a solid cake or divide
and bake in jelly-tins; if desired to bake in layers, till
3 jelly-tins with the batter before adding the molasses
and spices.— Rose Lee Blakely, Tabor, Iowa.
Lemon Jelly Cake.— 2 eggs, 1 cup sugar, % cup
sweet milk, cup butter, 1% cups flour, 2 teaspoons
Royal Baking Powder; flavor with lemon. Jelly: juice
and chopped rind of 1 lemon, 1 cup sugar, 1 dessertspoon
water, 1 egg, beaten together and boiled 2 minutes.—
Mrs. G. H. Whitney, Painesville, O.
Lemon Jelly Cake. — 2 cups sugar, % cup sweet
milk, 3 cups flour, 2 teaspoons Royal Baking Powder, 4
eggs; bake in layers. Jelly: take 2 lemons, pulp and
peel, 1 coffeecup sugar, piece of butter size of an egg,
and 2 eggs; mix and boil until clear.— Mrs. T. J.
Baker, Rozetta, Ill.
Lemon Jelly Cake.—2 eggs, 1 cup sugar, 1 cup
cream, 1 teaspoon soda, flour enough to make a thin
batter; bake in pie-tins, having the cake about % inch
deep in the pan before it is baked. Jelly ; 1 lemon, 1
cup sugar, 2 eggs, lump of butter size hen's egg; boil
until thick; grate lemon, beat eggs, sugar, and butter,
then add to the lemon and boil; spread between layers
of cake when done.— Mrs. Hattie E. Wadsworth,
Amity, Neb.
Lemon Jelly Cake.— l cup sugar, % cup butter,
2 eggs, i,z cup milk, 2 cups flour, 2 teaspoons Royal
Baking Powder, 1 teaspoon Royal Extract Vanilla;
bake in 3 layers. Jelly : 1 large coffeecup boiling water,
% cup fine sugar, the grated rind and juice of 1 lemon,
2 tablespoons corn-starch; let all cook together till smooth
Hke custard; spread between the layers, and frost the top
with common frosting, or sift fine sugar over it; oranges
can be used instead of lemons, if preferred. — C. C.
Nicoll, New Haven, Conn.
Rochester Jelly Cake.—4 cups sugar, 6 eggs,
cups butter, 6 cups flour, 1% cups milk, 2 teaspoons
Royal Baking Powder; divide this mixture, and to one-
half add 2 large cups raisins. J4 lb. citron, 2 teaspoons
powdered cinnamon, 1 teaspoon cloves and allspice,
mixed, a little nutmeg. Icing: whites of 6 eggs, 1%
lbs. sugar, 3 grated cocoanuts; bake in jelly-cake tins,
and spread the icing between and over the layers.—
Bettie B. Leatkerbury, Onancock, Va.
Jelly Roll.— 1 cup sugar, 1 cup flour, 4 eggs well
beaten, 1 heaping teaspoon Royal Baking Powder, 1
tablespoon melted butter, 1 teaspoon lemon; sift flour
and powder together, put in a buttered pan 18 inches
long, 7 inches wide; bake in a quick oven 10 minutes;
when done, turn out bottomside up, spread with jelly, roll
the cake up, lay on a plate ready for use.—Mrs. Mary
J. Ramsay, Seward, Neb.
Jelly Roll.— Beat together 1 cup sugar, 3 eggs,
and a pinch salt, add 1 cup flour with 1 teaspoon Royal
Baking Powder well mixed with the dry flour; after it
has been well stirred, add 1 tablespoon of boiling water;
mix well together; line a large dripping-pan with white
paper, well greased with lard; pour the mixture into the
pan; bake in a quick oven; when done and nicely
browned, take out and turn out on a clean towel; take off
the paper, spread jelly over the cake, then roll up quickly.
-—Lizzie A. Gill, 61 Orange street, Cleveland, O.
Jelly Roll. — 1 cup sugar, and 3 eggs beaten to-
gether; 1% cups flour, 2 teaspoons cream of tartar, 1
teaspoon soda; mix flour, cream of tartar, and soda to-
gether; when baked, lay it on a board, spread with jelly,
and roll it up.—Miss Rosa L. Uebele, New Springfield, O.
Jelly Roll.— 1 cup sugar (scant) and 2 well-beaten,
eggs together, then add 2 tablespoons water; mix 1%
teaspoons Royal Baking Powder with \% cups of flour,
add this to eggs and sugar; do not stir much after add-
ing flour; flavor with extract lemon; bake in dripping-
pan ; when cool, spread jelly and roll it.—Miss Soloma
Rymal, Lincoln, Neb.
Jelly Roll.— Sift into an earthen or wooden vessel,
2 cups flour, and 2 teaspoons Royal Baking Powder;
stir into this1% cups "A" coffee sugar, break into it 6-
good-sized eggs; beat rapidly and well; bake in large
bread-pan, in thin layers, in quick oven, until of a light
golden brown; turn out on a clean cloth, spread with
jelly and roll; this will make 2 large rolls, and is just as-
good hot as cold; the quicker it is gotten together and
baked, thd better it will be.— Mrs. Alfred Grantham.
Kansas City, Mo.
Jelly Roll.— 1 cup sugar, 1 cup flour, 4 eggs, and
2 teaspoons Royal Baking Powder; beat sugar and eggs
till light, then stir in flour and baking powder, sifted to-
gether, and bake in well-buttered pan, size 10 in. by 18-
in.; when done, turn out on cloth, and spread with jelly,
and then roll.—Mrs. Ella Roberts, Globe, Kans.
Jelly Roll.—Mix thoroughly while dry 1 cup flour, 1
teaspoon Royal Baking Powder, add 1 cup sugar, 4
eggs, 1 tablespoon cold water; bake quickly in long shal-
low tins; as soon as it is ready to slip from the pans,
spread jelly on the bottom and roll up; then roll a nap-
kin tight around it until cooled.
Jelly Roll.—1 cup sugar, 1 cup flour, 3 eggs beaten
until you can take spoonful without stringing, 3 tea-
spoons boiling water, 2 teaspoons Royal Baking Powder;
beat all together 10 minutes; bake in 2 long thin sheets 5
minutes; spread with jelly and roll while hot.—Mrs.
John Bump, Derrick City, Pa.
Jelly Roll.— 1 cup sugar, 1 cup flour, 4 eggs beaten
separately, 1 tablespoon milk, 2 teaspoons Royal Baking
Powder; bake in dripping-pan, jelly on bottom, and
roll while warm.—Mrs. C. E. Smyers, Akron, O.
Jelly Roll.— 2 teacups granulated sugar, 2 teacupv
sifted flour, 2 teaspoons Royal Baking Powder, 6 good-
sized eggs; beat all well together ; turn into square jelly-
tins (be careful not to get it too thick, or it will break by
rolling) and bake in a quick oven to light brown; when
done, turn out on molding-board, spread quickly with-
jelly, and roll carefully; can be eaten warm.— Miss
Sarak Sczuch, Lucas, Wis.
Jelly Roll.— 3 eggs, 1 cup sugar, 1 cup flour, 1
teaspoon Royal Baking Powder, 8 teaspoons water, and
a pinch of salt; bake in dripping-pan; lay upon a towel
and roll.—Miss Sadie Rodgers, Martinez, Cal.
Roll Jelly Cake.—1 cup sugar, 3 eggs, 1 cup
flour, 1 teaspoon cream tartar, teaspoon soda; beat
yelks and whites separately ; add flour gradually; bake in
large dripping-pan; when done, turn out on a cloth;
spread with jelly; then roll.— Miss Lida Lucas, Snow
Shoe, Pa.
Roll Jelly Cake.— 4 eggs well beaten 1 cup
sugar, 1 cup flour; to be well stirred together, flavoring
or not as liked; % teaspoon Royal Baking Powder sifted
in the flour dry; pour in a long tin and bake in a hot
oven about 10 minutes, or until it will shake loose from
the tin; have the jelly to be used ready, so as to spread
as quickly as possible, and roll; if it is done quickly it will
not break; any good acid jelly may be used; but peach
jelly will taste like syrup.— Mrs. N. Megill, GIendale„
N. Y.


MARBLE CAKES.
75
Roll Jelly Cake.—4 eggs, 1 cup sugar, 1 cup
flour, 2 teaspoons Royal Baking Powder, % teaspoon
salt; beat eggs and sugar thoroughly 5 minutes; add
flour, sifted with powder and salt; mix together quickly;
then pour out and spread in long paper-lined tin; in hot
-oven 3 minutes; turn quickly from tin, and spread the
bottom with jelly, and roll immediately; this will not
break in rolling unless too much flour has been used.—
Laura A. Smith, Chandlersville, O.
Boll Jelly Cake.— 3 eggs, 1 teacup sugar, 1 tea-
cup flour, 2 teaspoons Royal Baking Powder, 3 table-
spoons boiling water; bake in large flat pan, and roll on
greased paper.—Miss Maria Pool, Weston, Ill.
Roll Jelly Cake.—3 eggs, 1 cup sugar, 3 table-
spoons water, 1 cup flour, 1 teaspoon Royal Baking
Powder; bake in a dripping-pan in hot oven; when
.done, turn out on a towel, spread with jelly, and roll
while hot, leaving it rolled in towel until cold.—Mrs. E.
E. Treat, Allard, Mont.
Boll Jelly Cake.— 4 eggs, 1 cup sugar, 1 cup flour,
1% teaspoons Royal Baking Powder; flavor to taste;
bake in quick oven; spread with jelly, and roll; makes
2 cakes.—Jennie Neece, Badger, Oreg.
Boll Jelly Cake.— 3 eggs, 3 teaspoons sweet cream,
beaten stiff, 1 cup sugar, 1 cup flour, 1 teaspoon Royal Bak-
ing Powder; flavor with lemon; beat all together until
quite thin; turn into a large-sized dripping-pan well
greased; spread out thinly and evenly; bake 6 minutes in
hot oven; when done, turn pan and all upside down on
clean cloth quickly, so the cake will come out without
breaking; lift pan up, spread with jelly; roll up quickly.—
Mrs. Wm. Buchanan, Dean, Minn.
BoIled Jelly Cake.— 2 cups sugar, 2 cups flour,
5 eggs, 2 tablespoons Royal Baking Powder sifted with
flour; bake in 4 jelly-pans; have ready for each a cloth,
little larger than the cake, thickly sprinkled with pow-
dered sugar, on which turn the cake while hot; spread
with jelly; and, beginning at one end, roll up, pushing
it with the cloth, which may be wrapped around the cake
to preserve its moisture.—Mrs. J. T. Weeks, Spring
Mountain, O.
White Mountain Jelly Cake.— % cup butter,
2 cups " C " sugar, 1 cup sweet milk, 2 eggs, 3 cups flour,
2% teaspoons Royal Baking Powder; stir all together
without separating the eggs. "Miss Melissa Betzer,
Argenta. Ill.
MaFble Gaines.
gyyOB White Portion: Take 1 cup butter and
3ffi3iB 3 cups white sugar, 1 cup sweet milk, 6 cups
flour, 1% teaspoons Royal Baking Powder, and
the whites of 8 eggs; mix properly; flavor with lemon.
For Colored Portion : 1 cup butter, 3 cups brown sugar,
1 cup molasses, 1 cup sweet milk, 4 cups flour, 3 tea-
spoons Royal Baking Powder, yelks of 8 eggs, and 1
whole egg; mix properly; flavor with lemon, cinnamon,
nutmeg, and cloves; put into the pans first a layer of
the dark part, then a layer of the white, and alternate
thus until the pans.are as full as you may desire; let the
last layer be dark.—Laura V. Downing, Crawfords-
.ville, Ind.
—White Part: Whites 5 eggs, 2 cups white sugar,
14 lb. butter, 1 cup sweet milk, 3 teaspoons Royal Bak-
ing Powder; flavor to suit; flour as for jelly cake.
Dark Part: Yelks of 5 eggs, 1% cups brown sugar,
% cup molasses, % lb. butter, 1 cup sour milk, 1 tea-
spoon each cloves, mace, allspice, cinnamon, nutmeg,
and soda; flour to make as stiff as cup-cake.—Ada L.
Stay ton f Linwood, O.
— Light Part: 1% cups white sugar, % cup butter,
cup sweet milk, 1 teaspoon Royal Baking Powder,
whites of 4 eggs beaten to a froth; add last of all 2%
.cups fluur. Dark Part: 1 cup brown sugar, % cup
molasses, % cup butter, cup sweet milk, 1 teaspoon
Royal Baking Powder, yelks of 4 eggs; bake in cake-
mold; flour.—Mrs. D. Whonsetter, Homerville, O.
— Light Part: The whites of 3 eggs, 1 cup white
sugar, % cup butter, % cup sour cream, 2% teaspoons
Royal Baking Powder, 2 cups flour; stir the butter and
sugar t:, a cream, then add the cream; flavor with
lemon essence or vanilla; add the beaten whites, and
,lastly the flour and baking powder sifted together.
Dark Part: The yelks of 3 eggs, cup brown sugar,
% cup N. O. molasses, % cup sour cream, 1 teaspoon
-each of cinnamon, nutmeg, and allspice, 2^ teaspoons
baking powder, 2 cups flour; beat the eggs and sugar
together, then add the molasses, cream, flavoring, and
lastly the flour and powder; I prefer baking this as a
jelly cake, a layer of dark, then a layer of light, and so on
until all is used.—Mrs. S. W. Jones, Sharon Centre, O.
— Light: 1 cup white sugar, % cup butter, % cup
milk, whites of 3 eggs, 1 teaspoon cream tartar, % tea-
spoon soda, 2 cups flour; lemon to taste. Dark: %
cup brown sugar, % cup butter, % cup molasses, % cup
milk, 1 cup taisins stoned, % nutmeg, 1 teaspoon cinna-
mon, % cup allspice, 1 teaspoon cream tartar, % tea-
spoon soda, 2 cups flour, yelks of 3 eggs.—Mrs. A. R.
Eastman, Holyoke, Mass.
— % cup butter, 2 cups sugar, 4 eggs, 1 cup sweet
milk, 3 cups flour, 1 teaspoon Royal Baking Powder;
flavor with Royal Extract Vanilla; mix 1 oz. chocolate wet
with 1 teaspoon boiling water with 1 cup of the batter;
fill your mold an inch deep with yellow batter, and drop
upon this in 2 or 3 places a spoonful of the chocolate bat-
ter, pour in more yellow batter, and then drop in the choco-
late in the same manner as before, proceeding in this order
till all is used; when the cake is cool, put on it an icing
made of 2 oz. chocolate, % cup sweet milk, 1 cup sugar,
1 teaspoon vanilla.—Mrs. M. B. Yahn, Fort Collins,
Colo.
— White Part: 7 eggs, 2 cups white sugar, 1 cup
butter, 3 cups flour, % cup sweet milk, 1 teaspoon
Royal Baking Powder. Dark Part; yelks of 7 eggs,
1 cup molasses, 2 cups brown sugar, 1 cup butter, 5
cups flour, 1 cup sweet milk, 1 teaspoon Royal Baking
Powder, 1 tablespoon cinnamon, % tablespoon allspice,
1 tablespoon each ground cloves and gr.ited nutmeg;
drop in a 4-qt. pan lined in bottom with greased paper,
commence with dark part and drop in alternate layers.—
Mrs. Sarah J. Hempjield, McConnelsville, O.
— White Part: 1 cup white sugar, % cup butter, %
cup sweet milk, 2 cups flour, whites of 4 eggs, 1 \4 tea-
spoons Royal Baking Powder. Dark Part: % cup
brown sugar, % cup butter, cup sweet milk, 1 cup
flour, yelks of 4 eggs, 2 teaspoons each of cinnamon and
allspice, 1 of cloves, 1 nutmeg, teaspoons Royal Bak-
ing Powder; drop into the pan in alternate layers of
light and dark.—Mrs. Rackel Dobson, Lincoln, Neb.


SPONGE CASES.
79
N. O. molasses, 3 heaping teaspoons Royal Baking
Powder, 1 tablespoon each of cinnamon, allspice, cloves,
black pepper, and Royal Extract Nutmeg, % lb.
chopped citron, small glass brandy or whisky, almost 8
cups flour or enough to stir to proper consistency; sim-
jner the dried apples on back of stove the day before
making cake, and let stand on stove all night, will belike
jelly in morning; pour 1 pt. boiling water over chopped
pork; mix the ingredients as in any other cake; have
fruit well dredged; use large oval tin No. 18, which must
be well buttered and papered.—Mrs, J. J. Hanford,
Antelope Valley, Lancaster, CaL
Spsnge Gaines.
£]f|»EAT 2 eggs 1 minute; add 1 cup granulated
^J^jS} sugar, and beat 5 minutes; then add scant % cup
sifted flour, and beat 2 minutes; add % cup cold
water and stir 1 minute; lastly, add another scant
cup sifted flour, in which has been thoroughly mixed 1
heaping teaspoon Royal Baking Powder, and stir slowly
3 minutes; bakein moderate oven.-—Mrs. Prentiss W.
Jachson, 62 Park Avenue, W. S., Chicago, Ill.
— 2 eggs, thoroughly beaten with 1 cup white sugar,
cup boiling water, a small pinch of salt, 2 teaspoons
Royal Baking Powder sifted through 1 teacup flour;
flavor with vanilla or lemon. If you wish a layer cake,
make as follows: Save the whites of 2 eggs for frosting,
using the 2 yelks and 1 more egg for the cake part, and
make cake same as above; bake in jelly-tins; 3 sheets
or layers. If you wish cocoanut, spread the frosting,
then sprinkle the cocoanut; or grate a small square of
chocolate into your frosting, and spread between each
layer and over the top of your cake.—Mrs. J. S. Dunn,
Ann Arbor, Mich.
— I cup sugar, 3 eggs, 1 tablespoon water to each egg,
lcup flour, 2 teaspoons Royal Baking Powder; bakein
No. 13.— Cara Moore, Newcomerstown, O.
— 1 cup sugar, 3 eggs, 1 cup flour, 1 % teaspoons Royal
Baking Powder, ^ cup water; beat eggs and sugar 15
minutes; flavor to taste.—Miss H. A. Dunham, Ben-
nington, Vt.
—12 eggs, 1 lb. granulated sugar, % lb. flour, the
juice and rind of 2 lemons; beat the whites to a stiff
froth: beat the yelks light, and add the sugar to yelks,
then add the whites and flour alternately; then the
juice of the lemon and rind; bake in an oven not too
hot about 1 hour.— Miss Ellen Lynch, 1902 N street,
Washington, D. C.
— 3 coffeecups powdered sugar, thoroughly beaten
with the yelks 10 eggs, which have been well beaten;
add % cup cold water, and beat briskly with the sugar
and eggs until foaming; add the whites of 6 eggs, pre-
viously beaten to a froth, with 3 cups sifted flour, into
which put 1 teaspoon Royal Baking Powder and a small
pinch salt; take ^ of the beaten whites with 1 cup flour
at a time; stir carefully until you have added it all; flavor
with Royal Extract Lemon or Vanilla.—Mrs. T. Sco-
ville, Des Moines, Iowa.
— Beat 4 eggs very light, yelks and whites together;
then beat in 2 cups white sugar, granulated preferred:
then 1 cup sifted flour a little at a time; then another
cup flour with which 2 teaspoons Royal Baking Powder
have been mixed; lastly, a small teacup of hot water,
almost boiling; do not put it all in at once, but stir in a
little at a time; flavor with lemon; it will and should be
very thin to be good.— Mrs. S. L. Ckesoman, Ran-
dolph, Mass.
— 6 eggs, 2 cups sugar dissolved in a little cold water,
then break in the eggs, whites and yelks together; beat
until very light; ^ hour; add 2 cups flour in which
2 teaspoons Royal Baking Powder have been mixed;
stir gently; bake about % hour in a moderate oven.—
Maggie Parker, Slate Hill, Pa.
—1 cup sugar, 3 eggs, beat the whites to a froth
separately, 2 tablespoons sweet milk, 1 teaspoon Royal
Baking Powder mixed in 1 teacup flour, and flavor to
taste.— Mrs. Brodie, Halifax, Nova Scotia.
— 8 eggs, 2 cups sugar, 2 of flour; beat steadily 1
hour; beat eggs and % the sugar hour; then add the
flour and the remainder of the sugar, and beat % hour;
the secret of making it perfect is in having perfecdy fresh
eggs, slow oven, and in not letting it run back, after
commencing to beat; 2 loaves.—Mrs. James Burt,
Wethersfield, Conn.
—3 eggs, 1 coffeecup flour, 1 teacup white sugar, 1
teaspoon Royal Baking Powder, 2 tablespoons sweet
cream, 1 teaspoon extract of vanilla; put all the ingre-
dients together and stir briskly for 10 minutes; bake in
a quick oven.—Mrs. E. B. French, Babylon, N. Y.
—4 eggs, 2 scant cups sugar, 2 cups flour, 2 teaspoons
Royal Baking Powder, % cup boiling water; beat eggs
and sugar well together; add other ingredients, the
water last; bakeina pretty hot oven.—Mary A. Cham-
plin, Cameron, Mo.
— 1 lb. sugar (fine granulated), 12 oz. flour, sifted, 9
eggs, 1 teaspoon Royal Extract Lemon; separate eggs;
beat whites to a stiff froth; add sugar, then yelks well
beaten; beat quickly about 2 minutes; then stir in flour
as quickly and lightly as possible; bake in 2 flat sheets
20 minutes; quick oven; excellent.—Mrs. Geo. L.
Blahe, Plainville, Mass.
— 3 eggs, beaten 1 minute, 1% cups sugar, beaten
5 or 10 minutes, 1 cup flour, 1 teaspoon Royal Baking
Powder, % cup water, a little salt.—Mrs. F, D. Boyden,
South Deerfield, Mass.
— 8 eggs (omitting yelks of 2); beat very light, separ-
ately; put 1 pt. granulated sugar into whites, and beat
hard and well; then yellows, beat again; thenlpt. flour;
stir very slowly; 1 teaspoon Royal Extract Vanilla; put
in well-greased square baking-pans as soon as the flour is
well stirred in, and bake quickly; cut into squares when
cold; while warm, sprinkle sugar over it; it can be made
into an excellent jelly roll, by putting jelly or some kind
of acid preserves over while hot; roll up very quickly
while hot or it breaks; good.—Mrs, Annie Maupir,
Lexington, Ky.
— 5 eggs, 2 cups pulverized sugar, 2% cups flour, 3
teaspoons Royal Baking Powder, 6 tablespoons cold
water; stir sugar and yelks of eggs to a cream; beat the
whites and add with the water; stir 10 minutes and
hastily add the baking powder and flour sifted together;
bake in hot oven.—Miss Mary A. Kempton, Millville,
Mass.
—12 eggs, the weight of these in pulverized loaf-
sugar; the weight of 8 in sifted flour, the juice of a
lemon, or extract; beat the yelks well; add to these the


60
MY "FAVORITE RECEIPT"
sugar, and beat well; whip well the whites, and add first
flour, then whites; adding flour last with 2 teaspoons
Royal Baking Powder, mixed well in the dry flour; this
is an excellent cake.—Mrs. E. R. Moores Sparta, Miss.
—3 eggs; beat the yelks with 1 cup sugar; 2 table-
spoons sweet milk; beat the whites to a froth, and then
thoroughly with yelks and sugar; mix 1 heaping teaspoon
Royal Baking Powder with 1 cup flour, beat all well
together; flavor to taste; bake immediately in hot oven.
—Miss Mary Rivers, Plantagenet Mills, Ont
— 4 eggs, 2 cups sugar, 2 cups flour, 2 teaspoons Royal
Baking Powder, 6 tablespoons boiling water: flavor;
beat sugar and eggs lightly together; add water last;
excellent.—Mrs. George Tribby, Sharon, Pa.
—-1 cup sugar, 1 cup sweet milk, 1% teaspoons Royal
Baking Powder, whites of 4 eggs, sufficient flour to make
a thin batter.—Ella Storks, Kossuth, Iowa.
— Mix 1 cup flour and 2 teaspoons Royal Baking
Powder, 1 cup sugar, 3 eggs, 2 tablespoons milk, 1 tea-
spoon extract of lemon; stir briskly, and bake at once.—
Mrs. Laura M. Kinney, Rochester, N. Y.
— 1 cup sugar, beaten to a foam with the yelks of 3
eggs; 1 cup flour, 1 teaspoon Royal Baking Powder;
lastly, the beaten whites and flavoring; bake in moder-
ately hot oven.—Mrs. W. S. Mitckell, Bloomfield, Iowa.
— 1% cups sugar, 1^ cups flour, 4 eggs, 4 tablespoons
cold water, 1% teaspoons Royal Baking Powder; flavor
with lemon or vanilla.—Mrs. C. N. Marston, Waverly,
Dak.
— 2 cups sugar, 4 eggs, % cup water, 2 cups flour, 2
teaspoons Royal Baking Powder, a little salt; put the
whites of the eggs into the dish that you stir the cake
in; beat until stiff; then put in the yelks and beat again;
then the sugar, and % the water; stir that together;
then the flour with the baking powder, well mixed;
lastly, the remainder of the water, and the flavoring
extract; bake in not too hot an oven.— Mrs, Lewis
Burritt, Stratford, Conn.
— 3 eggs, beaten 5 minutes; 1y cups sugar, beaten 10
minutes; large % teacup cold water, 2^ cups flour, 2^
teaspoons Royal Baking Powder, teaspoon lemon, a
little salt.—Mrs. Scott G. Boyce, Malone, N. Y.
— 1 cup sugar, 3 eggs beaten light, 1 tablespoon
water, 1 cup flour, and 1 teaspoon Royal Baking Pow-
der; if dough is too stiff, use 3 more tablespoons water;
use no milk, it will make it fall.—Mrs. W, M. Shaw,
Brazil, Ind.
— 4 eggs, 1 cup white sugar, 3 cups flour, % cup
sweet milk, % cup sweet cream, 2 teaspoons Royal
Baking Powder, extract of lemon, vanilla, or nut-
meg, as preferred; a small pinch salt; beat the eggs
well, then beat in the sugar, and add the milk, flavoring, j
and salt; .put the baking powder into the flour and sift;
stir in and beat all well together; put into pans, and
bake in a hot oven; this may be baked in thin layers
and used as jelly cake, and if desired, while the layers
are warm, one side may be covered with jelly and rolled,
to be sliced off when cold.—Miss A. C. Divers, Byron,
Wis.
— 2 cups sugar and 4 eggs beaten well, then 2 cups
flour, 2 teaspoons Royal Baking Powder, and a small
spoon salt; sift all together and stir in with eggs and
sugar, and last of all, 1 cup boiling water; flavor to
taste; bake in moderate oven; this receipt will make 2
cakes.—Mrs. E. Webb, 741 Tenth Avenue, New York. j
— 1 cup sugar, 3 tablespoons butter, 3 tablespoons
sweet milk, 3 eggs, 1% cups flour, 1 teaspoon Royal
Baking Powder.—Eliza M. Sweet, Hunter,^. Y.
—11 eggs, the weight of 9 eggs in best powdered
sugar, the weight of 6 eggs in sifted flour, grated rind
and juice of 2 fresh lemons; separate the eggs, beat the
yelks very light and add the sugar, beat again till very
light, and add lemon rind and juice; beat whites of eggs
to a stiff froth and add alternately with the flour; da
not stir any more than is necessary to mix well, and bake
in a rather quick oven for 1 hour, if in 1 loaf, or less if
divided into small loaves.—Mrs. M. C. Arnold, New
Orleans, La.
— 5 eggs, 1 teacup granulated sugar, 1 teacup flour;
beat the eggs and sugar together for % hour, then stir
in flour, and bake immediately in a moderate oven.
This cake took the first premium at the N. J. State
Fair.— E. L. Annin, Elizabeth, N. J.
—1 cup sugar, 3 eggs, 1 cup flour, 3 tablespoons sweet
milk, 1 teaspoon Royal Baking Powder, % teaspoon ex-
tract lemon; beat the yelks of the eggs and sugar to-
gether; add milk, flour mixed with powder, whites of eggs
beaten to a stiff froth, and extract; bake in well-buttered
cake-mold in hot oven 15 to 20 minutes; when cold, ice
with white icing.—Sophia List, Derinda Centre, Ill.
— 3 eggs, 2 cups flour, 1 % cups granulated sugar, %
cup cold water, 1 teaspoon Royal Baking Powder, and a
little salt; beat the eggs until light; add sugar, and
beat again 3 minutes; then 1 cup flour, and beat 2
minutes; then the other cup flour and baking powder,
water, and salt; flavor to taste, and beat all together 1
minute; bake in a flat, square pan lined with buttered
paper.— Nellie A. Harrington, East Alstead, N. H.
—3 eggs beaten well, 1 cup sugar, 1^ cups flour; salt
and nutmeg or flavoring; 1 teaspoon cream tartar, %
teaspoon soda; bake in a quick oven 20 minutes.—
Mrs. H. M. Hoitt, South Deerfield, N. H.
— 6 eggs, the weight of 6 eggs in powdered sugar,
the weight of 4 eggs in flour, 1 tablespoon water, 1 tea-
spoon lemon juice, and part of the rind grated; beat the
whites and yelks of eggs separately; stir the sugar
gradually into the yelks; when beaten very light, add
the whites, lemon juice, and water, and lastly the flour;
bake in papered sponge-cake pan in moderate oven;
have it a very delicate brown.— Mrs. B. T. Kirby,
Riverside, Conn.
— 2 eggs, 2 cups sugar, 2 cups flour, 2 teaspoons
Royal Baking Powder, 1 small cup water; flavor to
taste.—Mrs. S. J. Wright, 249 Fifteenth street, Jersey
City, N.J.
— 1 cup sugar, 2 eggs, 1 cup flour, 1 teaspoon Royal
Baking Powder, 1 teaspoon vanilla, little salt, 3 table-
spoons boiling water; beat sugar and eggs together 5-
minutes; add flour with baking powder sifted througb
it; put in vanilla and salt, and lastly add boiling water;
put batter into a well-buttered oblong bread-tin,
and bake in a quick oven 15 to 20 minutes; the oven
door should not be opened until the cake has been in 15
minutes.—Miss Fannie A. Stewart, Farmington, Conn.
—2 eggs, 4 tablespoons water, ^ cup sugar, 1 cup flour,
2 teaspoons Royal Baking Powder.— Miss Kate Leys,
Sarnia, Ont.
— 4 eggs, 1 cup sugar, 1 cup flour, 4 tablespoons
water, 1 teaspoon lemon, 1 teaspoon Royal Baking
Powder; beat yelks and sugar to a cream; add water;
then flour and baking powder; beat well; add whites
already beaten to a stiff froth; then the lemon; bake 2ft
minutes. — Miss Jennie Rodgers, Martinez, Cal.


.S4
MY "FAVORITE RECEIPT"
— White part? 2 cups pulverized sugar, % cup
; butter, % cup sweet milk, 3 cups flour, whites of 5 eggs,
1 tablespoon Royal Baking Powder. Red part: 1 cup
red sugar, % cup butter, % cup sweet milk, 2 cups
flour, 1 tablespoon Royal Baking Powder, yelks 5
'eggs' % lb. raisins; put the red part in the center of the
pan, and the white part on the outside.—Mrs. Wm.
Regenold, Swanton, O.
— White part: 2 cups white sugar, 1 cup butter, 1
cup sweet milk, 3% cups flour, whites 8 eggs, 2 tea-
spoons cream tartar, 1 teaspoon soda dissolved in
warm water. Red part: 1 cup red sugar, % cup butter,
% cup sweet milk, 2 cups flour, whites of 4 eggs, 1 tea-
spoon cream tartar, teaspoon soda, 1 teacup raisins;
put red part in center of cake.—Miss Estelle Hobart,
Webster, Ill.
— White: Whites 5 eggs, 2 cups white sugar, %
. xup butter, ^ cup sweet milk, 3 cups flour, 1 tablespoon
Royal Baking Powder. Red: Whites of 5 eggs, 1 cup
red sugar, cup butter, cup sweet milk, 2 cups flour,
1 tablespoon Royal Baking Powder, % lb. seeded raisins,
rolled in flour; first put the white part close to the sides
. as can be, then the red in the center; the icing must
1 have the green sugar to represent the peel.—Mrs. Mary
Cunningham, Meig's Creek, O.
— White part: 2 cups white sugar, % cup each but-
■■ ter and sweet milk, whites of 5 eggs, 1 heaping teaspooo
Royal Baking Powder sifted into 3 cups flour. Red
..fart: 1 cup red sugar, % cup each butter and sweet
milk, 1 teaspoon Royal Baking Powdersifted into2 cups
flour, % lb. raisins cut and rolled in flour, yelks 3
eggs; put the white around the edge and bottom of the
pan, the red in the middle, the raisins so as to represent
the seeds; cover the top with the white batter.—Mrs,
Mary Talbert, Crawfordsville, Ind.
— White part: 2 cups white sugar, 1 cup butter, 1 cup
sweet milk, 3% cups flour, whites of 8 eggs, 2 teaspoons
Royal Baking Powder. Red part: 1 cup red sugar, %
.cup butter, % cup sweet milk, 2 cups flour, whites of 4
eggs, 1% teaspoons Royal Baking Powder, 1 teacup
. raisins; be careful to keep the red part in the center of
: the dish and the white around the edge.—Mrs. J. H.
Scott, Livonia, N. Y.
— White part: 2 cups white sugar, 1 cup butter, 1
cup sweet milk, 3^ cups flour, whites of 8 eggs, 3 tea-
spoons Royal Baking Powder. Red part: 1 cup red
sugar, ^ cup butter, 2 cups flour, 1 teaspoon baking
powder, % cup sweet milk, 1 cup raisins; be careful to
=keep the white part next to the pan, and the red in the
center. -Mrs. Dr. W. W. Wood, Smithfield, O.
— Wkite part: 2 cups white sugar, % cup butter, %
cup sweet milk, 3 cups flour, whites 5 eggs, 1 tablespoon
Royal Baking Powder. Red part: 1 cup red sugar,
cup butter, % cup sweet milk, 2 cups flour, 1 tablespoon
baking powder, whites of 5 eggs, % lb. raisins to make
it look like the seeds of a melon; put the pink part in
the center, the white on the outside.—Lizzie Steele^
Georgetown, O.
— White part: 1 cup white sugar, % cup butter, %
cup sweet milk, 3 cups flour, whites of 5 eggs, 1 table-
spoon Royal Baking Powder. Red part: 1 cup red
sugar, l/2 cup butter, % cup sweet milk, 2 cups flour,
yelks of 6 eggs, 1 tablespoon Royal Baking Powder, %
lb. raisins; place a rim of white dough about 1 inch
thick around the edge, and the red in the center; sprinkle
the raisins through the red part to represent the seeds.—
Mrs. O. H. Jachson, Pine Valley, N. Y.
— White part: 1 lb. sugar, lbs. butter, 3 cups
flour, cup sweet milk, 1 teaspoon cream tartar, tea-
spoon soda, whites 8 eggs; flavor with lemon. Red part:
% lb. red sugar, % lb. butter, 1 % cups flour, whites 4
eggs, # cup sweet milk, teaspoon cream tartar, tea-
spoon soda, 1 cup seeded raisins, floured and mixed in
the dough; put % the white dough in the pan first, then
all the red and the other % of the white.—Miss Carrie
Alikouse, Samaria, Mich.
— White part: 2 cups white sugar, % cup butter, ^
cup sweet milk, whites of 5 eggs, 1 heaping teaspoon
Royal Baking Powder, sifted into 3 cups flour. Red
part: 1 cup red sugar, % cup butter, % cup sweet milk,
1 teaspoon Royal Baking Powder, sifted into 2 cups
flour, % lb. raisins cut and rolled in flour, yelks 3 eggs;
put the white around the edge and bottom of the pan,
the red in the middle; the raisins are to represent the
seeds; cover the top with white batter.—Ida Titus,
Thorn town, Ind.
—White part: 2 cups white sugar, 1 cup butter, 1
cup sweet milk, 3% cups flour, whites of 8 eggs, 2 tea-
spoons Royal Baking Powder. Red part: 1 cup red
sugar, % cup butter, % cup sweet milk, 2 cups flour,
whites of 4 eggs, 1 teaspoon Royal Baking Powder, 1
teacup raisins; be careful to keep the red part in center
of the pan; itrequires 2 persons to fill the pan.—Mrs. M.
Toncray, Brosley, Mo.
— White part: 2 cups sugar, 1 cup butter, 1 cup
sweet milk, 3% cups flour, 3 teaspoons Royal Baking
Powder, whites of 8 eggs. Red part: 1 cup red sugar,
% cup butter, cup sweet milk, 2 cups flour, 2 tea-
spoons Royal Baking Powder, whites of 8 eggs. Red
part: 1 cup red sugar, % cup butter, % cup sweet
milk, 2 cups flour, 2 teaspoons Royal Baking Powder,
whites 4 eggs, raisms; put together like marble cake.—
Mrs. M. Kelly, Auburn, N. Y.
—White Part: 2 cofleecups sugar, 1 coffeecup but-
ter, 1 coffeecup sweet milk, 3% cofleecups flour, whites
of 8 eggs, 2 teaspoons cream tartar, 1 teaspoon soda.
Red Part: 1 coffeecup red sugar, coffeecup butter,
^ coffeecup sweet milk, 2 cofleecups flour, whites of
4 eggs, 1 teaspoon cream tartar, % teaspoon soda, 1
coffeecup raisins; put the red part close to the tube of
the cake-pan and the white on the outer edge.— Rose
Lee Blahely, Tabor, Iowa.

!EN eggs (whites); 2 cups white sugar, 2 cups
j flour, 2 tablespoons corn-starch, 2 teaspoons
'Royal Baking Powder, 3 tablespoons sweet milk,
1 cup butter; wash the butter and beat sugar and
butter to a cream; flavor with Royal Extract Lemon;
. mix flour, corn-starch, and powder; beat into the but-
ter and sugar; add milk; beat whites of eggs to a stiff
froth; then put them with the whole; you cannot
beat this cake too much; if wanted for layer cake, take
half the quantity and put enough for two layers intd
two tins and mix fruit. coloring with the rest of thft
batter.—Mrs. George Carter, St Mary's, Ont


86
MY "FAVORITE RECEIPT:
been sifted 3 teaspoons Royal Baking Powder; after-
ward the whites of theeggs, beaten to a stiff froth-—Miss
Ella M. Williams, Kennedy, N. Y.
— 1 cup white sugar, ^ cup melted butter, whipped to
a cream ; add % cup sweet milk, and stir thoroughly; sift
1 cup flour, % cup corn-starch, and 1 heaping teaspoon
Royal Baking Powder together, and add to the above
mixture; whites of 4 eggs; beat to a very stiff froth and
add, stirring well with the other ; flavor with lemon ; bake
slowly either in jelly-cake tins or in one cake.—Mrs.
Carrie Baher, Holliday's Cove, W. Va.
— Whites of 6 eggs, 2 cups white sugar, ^ cup butter;
stir well together, then add 1 cup sweet milk or water,
3 cups flour, 2 teaspoons Royal Baking Powder; mix
flour and powder well together before stirring in.—Mrs.
Jennie Pellet, Portersville, O.
—1 cup sugar, 1 cup butter, % cup sweet milk, whites
of 3 eggs, lb. raisins, 2 teaspoons Royal Baking Pow-
der, 2 cups flour..— Elizabeth Mercer, Oregon, Ill.
— 1 cup or pt. sugar, % cup butter; work them to-
getherwith your hand to theconsistency of cream; cup-
sweet milk, 1cups flour, ;<J cup corn-starch, 2 teaspoons
Royal Baking Powder; beat the whites of 3 eggs to a
stiff froth; stir in lightly the last thing.—/. A. Douglas,
Brasher Falls, N. Y.
— 2 cups sugar, % cup butter, 3 cups flour, % cup
corn-starch, 1 cup sweet milk, 3 teaspoons Royal Baking
Powder, whites of 8 eggs, beaten to a stiff froth; beat
sugar and butter to a cream; add milk, then flour, hav-
ing previously sifted the bakmg powder and corn-starch
with it; lastly add whites of eggs; flavor with lemon.—
Z, G. Ferguson, Loveland, Colo.
— 3 cups sugar, 1 cup butter, 1 cup milk, 3 cups flour,
1 cup corn-starch, whites of 12 eggs beaten to a stiff froth, 2
teaspoons Royal Baking Powder; dissolve the corn-starch
in half the milk and add it to the butter and sugar stirred
to a cream; then add the flour, the rest of the milk and
the whites of the eggs.— Mrs. L. Hardy, Allegan, Mich.
White Msunfeain Gaines.
^lTlf^AIjF cup butter, 2 cups sugar, 3 cups flour, 1
iJSfe cup milk' 'yellts 3 eSSs, white 1 egg, 1% tea-
■rS^-^* spoons Royal Baking Powder, whites 2 eggs
for icing. Icing: Boil 2 cups sugar in % cup water;
keep stirring until it boils, then cease; boil just 10 min-
utes, no longer; pour this while hot over the eggs
beaten light; beat until stiff and cold; add 1 teaspoon
vanilla; wet a broad steel knife in water, then smooth
the icing with it; excellent.— Mrs. R, B. Mcllvain,
Mt, Holly, N. J.
— % cup butter, 2 cups white sugar, 3 cups flour, 1
cup sweet milk, 2 eggs, 3 teaspoons Royal Baking Pow-
der, lemon extract to taste; bake the same as jelly cake.
— Mrs. Gertie Gilchrist, Beauman, Iowa.
— 1 lb. sugar, 1 lb. flour, % lb. butter, 6 eggs, 1 cup
sweet milk, 3 teaspoons Royal Baking Powder; bake in
jelly-tins. Frosting: Whites 4 eggs, 8 tablespoons
powdered sugar; stir until quite Stiff, and flavor with
bitter almond.—Mrs. W. A. Cannone, Buffalo, N. Y.
— 2 teacups granulated sugar beaten to a cream, with
1 cup butter, 1 cup sweet milk, whites 8 eggs beaten
to a stiff froth, 2% cups sifted flour, mixed with % cup
corn-starch, and 3 teaspoons Royal Baking Powder; sift
flour, corn-starch, and baking powder thoroughly, and
mix with the rest; bake in 3 tins, size Fig. 12, in a
moderately hot oven, for 40 minutes; frosting between
the layers, also on top.— Louisa Fowle, Ionia, Mich.
— 2 cups pulverized sugar, % cup butter, 1 whole
egg or the whites of 2, 1 cup sweet milk, 4 cups flour
(lightly filled), 1 small teaspoon Royal Baking Powder;
flavor with nutmeg or lemon; bake in jelly-tins; make
an icing to put between the layers, using the whites of
2 eggs, and 10 tablespoons of pulverized sugar.—Mrs.
J. M. Gordon, Shelbyville, 1ll.
— 4 eggs well beaten, with %% cups white sugar, 1
heaping cup butter, 1 cup sweet milk, 2 teaspoons Royal
Baking Powder, 6 cups flour, 1 teaspoon vanilla, 1 of
lemon, 1 heaping cup raisins (whole, without stoning),
% cup candied orange-peel, and citron sliced, cup-
almond meats sliced.—Josie Crawford, Racine, Mo.
— 2 cups white sugar, 4 eggs, 1 cup sweet milk, 3
cups flour, butter size of an egg, 3 teaspoons Royal
Baking Powder. Icing: Yelks 3 eggs, sugar to.
stiffen; flavor to taste.—Jennie E. McClenaken, Milroy,
Pa.
— 1 cup butter, 3 cups sugar, beaten well; add % cup
sweet milk, 2 teaspoons Royal Baking Powder, 3% cups
flour, whites 10 eggs, beaten very light.— Sadie N.
Lehman, Columbia, Pa.
— 2 cups white sugar, whites 8 eggs, % cup butter,
% cup new milk, 1 cup corn-starch, 1 cup flour, 2 tea-
spoons Royal Baking Powder, and 1 teaspoon extract
lemon ; bake in jelly-cake tins. Frosting: 2 cups grated
cocoanut, steeped in ^ cup new milk until tender; beat
whites 4 eggs, 1 cup white sugar, 1 tablespoon corn-
starch; add the steeped cocoanut; stir all together, and
spread over the cakes; pile up alternately cocoanuts
and cakes, until the cakes are all used; and last, spread
the remaining cocoanut over the top and sides of the
cake, and sprinkle dry cocoanut over all.—Miss Frances
L. Wkeeler, Virginia City, Nev.
— 1% cups white sugar, cup butter, % cup sweet
milk, J< cup corn-starch, 1% cups flour, 1J^ teaspoons
Royal Baking Powder, whites 6 eggs beaten to a froth;
bake in layers; then take whites 6 eggs beaten to a
froth, and make stiff with pulverized sugar; and spread
between layers, sprinkling on desiccated cocoanut.—
Mrs. A. A. Thomas, Buffalo, N. Y.
SfeheF IiayeF Gaines.
SEFSTEAX CAKE.— 2 cups granulated raisins; make 2 layers of this, and join together a light
\ sugar, cup butter, 4 eggs, 1 cup sweet milk, and dark layer alternately, with icing made of whites
'cups sifted flour, 3 heaping teaspoons Royal reserved of the eggs called for above; flavor icing to
Baking Powder; bake 2 layers of this, and to the re- suit the taste; ice the top of the cake also.—Mrs.
mainder add 3 tablespoons N. O. molasses, 1 teaspoon Prentiss W. Jachson, 62 Park Ave., W. S., Chicago,
each of cloves, cinnamon, and nutmeg, 1 cup chopped Ill.


OTHER LAYER CAKES.
ST
Bisque Cake.—2 cups sugar, 1 cup butter, 1y
cup milk or water, 4 eggs, and flour enough to make
the mass as stiff as poundcake, with 3 teaspoons Royal
Baking Powder; flavor with Royal Extract Vanilla, and
bake in jelly-cake tins; make an icing of the whites of 2
eggs, 1 cup sugar, and % cup grated chocolate; spread
each layer with icing and sprinkle with grated cocoanut.
—Mrs. B. F. Taylor, Bloomsburg, Pa.
Blackberry Cake.—Yelks 3 eggs, 1 cup sugar,
% cup butter, 1 cup blackberry jam, 1 teaspoon soda, 2
cups sifted flour, % cup sweet milk, 1 teaspoon each of
nutmeg, spice, and cinnamon; bake in jelly-pans; beat
. the whites as for icing and put between the cakes.—Mrs.
Chas. M. England, Lanoke, Ark,
Caramel Cake.— 3 layers of cake, 3 of caramel, 1
on top; 1 cup sugar, % cup butter, % cup milk, 2
eggs, IK teaspoons Royal Baking Powder, 2 scant
cups flour. Caramel: 2 scant cups sugar, ^ cup
milk; butter size of an egg; boil 10 minutes; when
done, add 1 teaspoon vanilla; beat until cold. — Mrs.
Samuel Bell, West Falmouth, Me.
Caramel Cake.—2 eggs, 1 cup sugar, % cup
butter, % cup milk, 1 teaspoon Royal Baking Powder,
2 cups flour; bake in 2 pie-tins. Caramel: 2 cups soft
sugar, % cup milk, butter size of an egg; boil 10
minutes; beat till nearly cool; flavor with Royal Extract
Vanilla.—Mrs. A. G. Saylor, Wenonah, N. J,
Combination Cake.—1 lb. sugar, 1 cup butter, 1
cup milk, 4 eggs, 1 qt. flour, 2 teaspoons Royal Baking
Powder, % cup grated chocolate, 1 cocoanut; divide
the paste, half of it mix with the chocolate, the other
leave as it is; bake them separate. Icing: Whites of 2
eggs well beaten, 2 cups white sugar, cup boiling
water; boiled to a syrup; pour in the eggs; flavor with
vanilla; beat until it is cold; put cocoanut on top and
between.—Hettie Reickard, Allentown, Pa.
Combination Cake.— 3 eggs, 1 cup sugar, 5
tablespoons melted butter, 6 tablespoons sweet milk, 1%
cups flour, 2 teaspoons Royal Baking Powder; beat
whites and yelks separately; take y of the above and add
% cup chopped raisins, 1 teaspoon cinnamon, 1 teaspoon
nutmeg; put together with jelly.— Miss Louise M.
Hamel, Coudersport, Pa.
Custard Cake.— 1% cups sugar, % cup butter, 3
eggs, % cup milk, 1% teaspoons Royal Baking Powder,
2 cups flour; extract of rose or peach. For custard:
% pt. sweet milk, 1 egg, 1 tablespoon corn-starch, 2
tablespoons sugar; beat the eggs, sugar, and corn-starch
together, and stir into the milk while hot; when it is
thick, set it off to cool; spread between.— Miss Kittie
Dolph, Albion, Mich.
Custard Cake.— 2 cups sugar, 2 cups flour, 6
eggs, 1% teaspoons Royal Baking Powder, 2 tablespoons
hot water; beat the eggs well together; then add the
sugar, and beat very light before adding flour, in which
Royal Baking Powder is mixed; lastly, add hot water;
bake in jelly-cake tins; when done, turn out, and when
cool put following cream between. Cream: 1 cup
sugar, % cup flour, 1 pt. boiled milk, 2 eggs; flavor to
taste; when the milk boils, add eggs, sugar, and flour;
after having well beaten them together, boil thoroughly;
stir all the time, until it is quite thick.— Mrs. John L.
Brown, Wortendyke, N. J.
Custard Cake.— 2 cups sugar, % cup sweet milk,
2 cups flour, 1 tablespoon butter, 2 teaspoons Royal
Baking Powder, 4 eggs; beat all together, and bake in
jelly-tins; while warm, spread with custard of % cup
sugar, 1 cup milk, 1 egg, 2 tablespoons corn-starch, a
little nutmeg; boil till quite thick.—Miss Mary Woods,.
Polk, Pa.
Delicious Cake.— 3 cups sugar, 3 eggs, 3 table-
spooi.s shortening, 1 cup lard, 2 cups butter, 1 cup water,
2 teaspoons Royal Baking Powder; flavor to taste; beat
butter, sugar, and eggs to a cream; add 1 cup
water; stir in powder and flour, then flavor; bake
in a quick oven, in jelly-cake' pans; put cocoanut
or jelly between the layers; it can also be baked in a
plain cake.—Mrs. Mary McDonald, Federal, Pa.
Dolly Varden Cake.—2 teacups sugar, ys teacup
butter, 1 teacup sweet milk, 3 teacups flour, 3 well-beaten
eggs, 3 even teaspoons Royal Baking Powder; flavor
with lemon; bake y of this in 2 pans; to the remainder
add 1 tablespoon molasses, 1 cup chopped raisins, ]4 cup
currants, 1 heaping tablespoon finely chopped citron, 1
teaspoon each cinnamon, cloves, and nutmeg, and 1
tablespoon flour; bake m 2 pans, and put in alternately
with a little jelly or frosting.— Mrs. John Barrett,
Cottonwood Springs, Neb.
Dolly Varden Cake.—1% cups white sugar, y.
cup butter, 4 eggs, % cup milk, 2 cups flour, 1 teaspoons
cream tartar, % teaspoon soda; after mixing, divide into
3 equal parts; to 1 part add ]4 teaspoon cloves, 1 tea-
spoon cinnamon, and nutmeg, % cup chopped raisins;
bake in 3 tins; arrange the layers as m jelly cake, placing
the dark in the center; between the layers, and on the
top place frosting.—A nna E. Leack, Omaha, Neb.
Dolly Varden Cake.—1 cup white sugar, % cup
butter, % cup sweet milk, 1% cups flour, 1 teaspoon
Royal Baking Powder, whites 3 eggs. Dark part:
1 cup brown sugar, % cup butter, % cup sweet milk,
1% cups flour, yelks 3 eggs, 1 cup seed raisins, 1 cup
currants chopped fine, 1 teaspoon Royal Baking Pow-
der, 1 teaspoon cinnamon; bake in layers, and put:
together with jelly or frosting.— Mrs. H. S. Jones,.
Otter Lake, Mich.
Dolly Varden Cake.— Ligkt part: 1% cups-
sugar, y cup butter, 1 cup sweet milk, whites of 3 eggs,
whipped to a froth, 2 cups flour, 2 teaspoons Royal
Baking Powder. Dark part: 1% cups brown sugar,
% cup butter, 1 cup sweet milk, yelks 3 eggs, 1%
cups flour, 1% teaspoons Royal Baking Powder, 1 cup
raisins, seeded, and chopped fine, and rolled in flour, 1
tablespoon allspice, 1 teaspoon cloves, and 1 teaspoon
cinnamon, bake light and dark separate, and place
layers alternately, and finish with chocolate transparent
icing.— Miss Emma J. Hakn, Barry ville, 0.
Dolly Varden Cake.—4 eggs, 2 cups white
sugar, % cup butter; beat this hard; add 1 cup sweet
milk, 2 teaspoons Royal Baking Powder; mix with $
cups flour; beat all well together; take % Of the above
in another dish; add 1 cup raisins and currants chopped
fine; 2 teaspoons each of cinnamon and cloves, % nut-
meg; bake the light and dark in separate dishes, as for
jelly cake; put icing between each layer,—Mrs. Clar-
issa M. Hitckcoch, Lowville, N. Y.
Dolly Varden Cake.— % cup butter, % cup-
sugar, % cup milk, 2 cups flour, whites of 3 eggs, 1y
teaspoon Royal Baking Powder; flavor with RoyaE
Extract Rose. Frosting: Yelks 3 eggs, 15 teaspoons
powdered sugar.— Mrs. G. M. Stone, Calhoun, Mo.
Dolly Varden Cake.— Make cake like Boston
cream cake; to y addl teaspoon each of cloves, allspice,
and cinnamon, 1 cup raisins; bake in 3 layers; put the
dark layer in the center, and put together with icing
Mrs. Jokn H. Jones, Tomah, Wis.


88
MY "FAVORITE RECEIPT"
Dolly Varden Cake.—4 eggs, 2 cups sugar, %
cup butter; beat all together for % an hour; 1 cup sweet
milk, 3 cups sifted flour, 2 teaspoons Royal Baking
Powder; divide the batter in % ; add to % of batter 1
cup seeded raisins, ]z cup currants, 1 teaspoon cinnamon,
1 grated nutmeg; bake in layers; put together with
icing while warm, alternating the light and dark layers;
flavor the white batter with Royal Extract Lemon.
Gelatine icing: 2 tablespoons cold water, 1 tablespoon
gelatine; let stand until it becomes soft; add 2 table-
spoons boilmg water and 14 tablespoons powdered
sugar; stir well.—Miss Maggie E. Williams, Sauquoit,
N. Y.
Dolly Varden Cake.—2 cups sugar, % cup
butter, 3 eggs. 1 cup sweet milk, 2 teaspoons Royal
Baking Powder, 3 cups flour; bake % of the above in 2
pans, to the other J/z add 1 tablespoon molasses, 1 cup
chopped and stoned raisins, % cup currants, 1 piece
citron chopped fine, and 1 teaspoon each of cinnamon,
nutmeg, cloves, and allspice; bake in 2 pans, and put
the 4 layers together with frosting.— V. Stansbie, 253
Fourth street, Jersey City, N. J.
Dolly Varden Cake.—1 cup sugar, 3 tablespoons
melted butter, cup sweet milk, 1 cup flour, 1 teaspoon
Royal Baking Powder, whites 2 eggs; flavor with
lemon.— Mrs. Cassie Batckelder, Byron, Wis.
Every Day Cake.—1 cup sugar, 1 cup sweet
milk, 2 cups flour, 1 egg, 2 teaspoons Royal Baking
Powder, 2 tablespoons butter; bake in three layers, in a
quick oven; serve with jelly or without. — Lucy A.
Harrod, Crothersville, Ind.
Gentlemen's Favorite.— % cup butter, 2 cups
sugar, beaten to a cream, 1 eggs, yelks and whites
beaten separately, 2 tablespoons water, 2 cups flour, 2
teaspoons Royal Baking Powder; bake in jelly-tins in a
quick oven. Jelly Jar cake: 1 cup sugar, 1 egg, 3
grated apples, 1 grated lemon; cook until it is thick, and
cool before putting on the cake.— Mrs. Belle M. Fur-
man, St. Augustine, Fla.
Greeley Cake.—Whites 2 eggs, % cup white sugar,
2 teaspoons Royal Baking Powder, 1 cup flour, 1 table-
spoon butter, % cup sweet milk; beat the whites to a
stiff froth, add sugar, milk, butter, lastly flour and baking
powder. Dark part: yelks 2 eggs, ^ cup brown
sugar, % cup sour cream, 1 cup stoned raisins, 1 tea-
spoon soda, 1 teaspoon each of cloves and cinnamon;
stir in flour a little stiffer than for common cake; bake
light and dark separate in jelly-tins; beat white of 1 egg
with a little sugar and put between the layers; will make
4 layers; commence with a dark, then a layer of white.—
Kate Steiner, Wauwatosa, Wis.
Kelly Island Cake.— Take 1 cup butter, 2 cups
sugar, 3 cups flour, % cup milk, 4 eggs, 3 teaspoons
Royal Baking Powder; bake in jelly-tins, and place be-
tween a paste as follows: 1 grated lemon, 1 large tart
apple, 1 egg, 1 cup sugar; boil 4 minutes, and when
almost cold, place between the layers.—Hattie HUlis,
Concord, Ky.
Layer Cake.—1 cup sugar, % cup cold water or
sweet milk, 3 tablespoons melted butter, 2 eggs, 1% cups
flour, 2 teaspoons Royal Baking Powder. Lemon jelly for
cake: 1 grated lemon, 1 cup sugar, yelks 2 eggs, 1
tablespoon corn-starch, % cup water; set in kettle of
hot water and cook; when cold, spread on layers.—Mrs.
S. C. Barkley, Cherokee, Iowa.
Layer Cake.— 1 cup sugar, cup sweet milk, 1
teaspoon Royal Baking Powder, % cup butter, 1% cups
flour, 2 eggs, beat the yelks and whites separate. For 1
filling: Take 1 cup white sugar, ^ cup sweet milk,
butter the size of an egg, 2 teaspoons Royal Extract
Lemon; boil 15 minutes, and stir while boiling, then beat
until cold.— Hattie E. Allen, Waucousta, Wis.
Layer Cake.— 1 cup sugar, iei cup butter, % cup
milk, 2^ cups flour, 2 eggs, 2 teaspoons Royal Baking
I Powder; bake in jelly-tins; beat the white of an egg to
a froth and fill it with sugar until quite thick; stir into
this 1 tablespoon jelly; place between the cakes and on
top.— Mrs. M. R. Tabor, Newton, Iowa.
Layer Cake.— 2 cups powdered sugar, % cup
butter, 3 eggs or whites of 5,1 cup milk, 3 cups flour, 4
teaspoons Royal Baking Powder.— Carrie S. Meyer,
Belvidere, IIl.
Economy Layer Cake.— 1 egg, 1 cup sugar,
1 tablespoon butter; may take half lard; cup sweet
milk, 2 teaspoons Royal Baking Powder, 1% cups flour,
juice of % lemon; beat sugar, butter, and egg well, add
milk, flour with Royal Baking Powder sifted through;
lastly, lemon juice; bake in jelly-cake tins, have 3 or 4
layers, and when cold spread with the following Cream:
% pt. milk, 2 teaspoons corn-starch, 1 egg, 1 teaspoon
Royal Extract Vanilla, % cup sugar; heat the milk to
boiling, stir in corn-starch previously wet with a litde
cold milk or water, stir in beaten eggs and sugar; stir
constantly, when cold add extract; this cake can be
baked in a loaf with fruit added or can be spread with
jelly instead of the chocolate or cocoanut cream.—
Mrs. L. O. Snackenberg, 326 Twelfth street, Brooklyn,
N. Y.
Java Layer Cake.—Whites 2 eggs beaten to a
stiff froth, 1 cup sugar, % cup sweet milk, 2 teaspoons
Royal Baking Powder, 1 tablespoon butter; the sugar and
butter beaten to a cream, then add milk; last, the flour,
enough to make thick, in which the baking powder has
been thoroughly stirred; bake in three jelly-tins. Java
filling: The yelks of 2 eggs; beat thoroughly, stir in
% cup sweet milk with 2 tablespoons sugar, and boil,
stirring all the time; flavor to taste.—Mrs. M. T.
Nickols, Ft. Scott, Kans.
Lemon Layer Cake.— 1 cup sugar, a lump of
butter the size of an egg (mix thoroughly), 5 tablespoons
sweet milk, 3 eggs beaten to a foam, 1 heaping teacup
flour with a large teaspoon Royal Baking Powder mixed
with it; this makes four layers on common tins. For
thefilling: Grated rind and the juice of 1 lemon, ^ cup
sugar, 1 tablespoon butter and 1 egg; stir all together
and boil until quite thick; when cool, spread between
layers of cake.— Miss Ada Blain, Middle Branch,
Neb.
Lemon Layer Cake.—l cup sugar, % cup butter,
% cup sweet milk, 3 cups flour, whites 5 eggs, 2 tea-
spoons Royal Baking Powder; this makes 4 layers.
Frosting between layers ." 1 lemon grated with pulverized
sugar, and the white of 1 egg.—Nellie Harwich,
Dubuque, Kans.
Lemon Layer Cake.—2 cups sugar, % cup
butter, 1 cup milk, 3 eggs, 3 cups flour, 2 teaspoons
Royal Baking Powder. Jelly for cake: 1 cup sugar, 1
egg, 1 tablespoon butter, grated rind and juice of 1 lemon,
boiled till thick.—Mrs. Hannak E. Grant, Ladds-
burg, Pa.
Lemon Layer Cake.— 5 eggs, 1 cup butter, 2
cups sugar, beat to a light cream; 1 cup corn-starch, 1
cup sweet milk, 2 tablespoons Royal Baking Powder,
flour to stiffen; bake in layers; 1 grated lemon, white 1
egg. 1 cup sugar; beat light and spread between layers
— Miss Rose Poorman, Lock Haven, Pa.


OTHER LAYER CAKES.
89
Lemon Layer Cake.— 1 large cup sugar, 1%
--cups flour, 3 eggs, 3 teaspoons Royal Baking Powder,
^ cup boiling water; beat the eggs and sugar together,
then add the flour sifted with the powder, and lastly the
boiling water; bake in four jelly-cake plates; make
frosting of the whites of 2 eggs and 1 cup sugar, add the
juice and grated rind of 1 large fresh lemon; when the
cake is cold, spread this frosting between the layers and
on the top.— Lizzie Sponable, Three Mile Bay, N. Y.
Lemon Layer Cake.—1% cups sweet cream, 2
cups sugar, 3 cups flour, 3 teaspoons cream tartar, 1%
teaspoons soda, and 2 eggs; it should be baked in 4
square tins; while baking, the lemon jelly should be
prepared; beat the white of 1 egg slightly, squeeze over
it the juice 1 lemon, and stir very stiff with white sugar,
spread this between the cakes, precisely like jelly; if
icing is desired, the best method of making is to stir the
white of an egg stiff with sugar, about as stiff as Indian
mush; spread with a knife; the egg needs to be only
slighdy beaten.—Emma L. Denniston, Eden, Wis.
Lemon Layer Cake.—1 cup white sugar, 2
tablespoons butter, 1% cups flour, % cup sweet milk, 2
teaspoons Royal Baking Powder, well mixed; add
whites 4 eggs beaten to a froth; bake in jelly-cake tins.
Jelly: 1 cup hot water, 1 cup sugar, and 1 tablespoon
corn-starch cooked together; when cold, add 1 beaten
egg, 2 teaspoons Royal Lemon Extract or the juice of 1
lemon; I know this to be splendid.—Mrs. E. D,
Mesich, Edina, Mo.
Lemon Layer Cake.—l^ cups sugar, 1 table-
spoon butter, 3 eggs, small cup milk, 2 cups flour, 1%
teaspoons Royal Baking Powder; bake in layers.
Cream: Heaping teaspoon corn-starch, grated rind and
juice 1 lemon, 1 egg, 1 cup sugar; make with % pt"
boiling water.—Mrs. W. P. Robertson, Jersey City,
N. J.
Lemon Layer Cake.—2 eggs, yelks and whites
beaten separate; 1 teacup sugar, 6 tablespoons milk, 5
tablespoons butter, 1% teacups flour, 1 teaspoon lemon
extract, 1 teaspoon Royal Baking Powder; bake in
layers. Lemon jelly: Juice and grated rind of 1 lemon,
1 egg, XA teacup sugar, 2 tablespoons water; boil this in
a small tin setting in a skillet of water until it gets thick
enough to spread.—Jennie Clauff, Beaconsfield, Iowa.
Lemon Layer Cake.—4 eggs (save whites of 2
for icing); 1% cups sugar, 2 cups flour, cup water, 1
teaspoon extract lemon, 3 teaspoons Royal Baking
Powder; stir all together, including the powder; bake in
2 long pans and put together with icing.— Mrs. P.
Mays, Bruin, Pa.
Lemon Layer Cake.—1 cup sugar, 4 eggs, 3
tablespoons sweet milk, 3 tablespoons melted butter, 2
teaspoons Royal Baking Powder, 1 cup flour; beat the
eggs, sugar, and butter together and add the milk, add
the flour sifted with the powder; bake in 4 jelly-cake
tins in a well-heated oven from 5 to 10 minutes. Jelly:
1 lemon, 1 cup cold water, 1 cup sugar, 1 egg, 1 table-
spoon corn-starch; grate the lemon, rind and all, remove
the seeds; beat the eggs, dissolve the corn-starch in a
little water, add the sugar and water; cook till it jellies;
when cold, spread on the cakes and put them together.
—Mrs. Frank Wkeeler, Millville, N. Y.
Lemon Butter for Cake.—2 grated lemons, 2
eggs, 1 piece butter the size of an egg; beat all together
and boil until it thickens; cool and use for filling.—M.
L. Taylor, 266 S. Second street, Brooklyn, N. Y.
Mixed Layer Cake.—White part: 1 cup white
. sugar, % cup butter (not melted), beaten together; j
cup sweet milk, whites 3 eggs beaten to a stiff froth, 2
cups flour, with 1 heaping teaspoon Royal Baking
Powder sifted 2 or 3 times through it; bake in jelly-tins,
making 2 layers. Dark part: 2 cups brown sugar,
1 cup butter, 1 cup sweet milk, yelks 5 eggs, 4
cups flour, with 2 teaspoons Royal Baking Powder
sifted well through it; 1 teaspoon each of all kinds of
ground spices, % a nutmeg grated, also add 1 coffee-
cup seeded and chopped raisins; bake in jelly-tins, mak-
ing 3 sheets. Filling: Whites 2 eggs, beaten to a stiff
froth; add white sugar until it will just run slowly when
poured on the cake; spread between the layers, first on
dark and then on white sheets, alternating the other
sheets; after spreading with the frosting before placing
on the other layers, sprinkle cocoanut between each
layer and on top, or finely chopped nuts.— Mrs. J, S.
Dunn, Ann Arbor, Mich.
Pink and White Layer Cake.—1 cup butter,
2 cups sugar, beaten to a cream; 1 cup milk, 1 cup corn-
starch, 2 cups flour, 2 teaspoons Royal Baking Powder
sifted dry with flour; whites 6 eggs beaten stiff; stir
all together. Pinh part: 1 cup butter, 1% cups white
sugar, % cup red sugar, beat to a cream; 1 cup milk, 1
cup corn-starch, 2 cups flour, 2 teaspoons Royal Baking
Powder sifted dry with the flour; whites 6 eggs
beaten stiff; stir all together. Filling: Whites 2
eggs beaten stiff, adding white sugar and extract of
orange.—Flora Beath, South Salem, O.
Raisin Layer Cake.— Break 2 eggs in a teacup,
fill up cup with sweet cream, beat well together, then
add 1 cup sugar, 2^ cups sifted flour, in which 2 tea-
spoons Royal Baking Powder have been mixed; bake
in 4 layers in ordinary sized j elly-cake tins; have ready
1 pt. raisins seeded and chopped, and, while cake is bak-
ing, dissolve 1 teacup sugar in 3 tablespoons boiling
water; boil 5 minutes; beat whites 2 eggs to a stiff
froth and pour boiling sugar over them, stir well and
add raisins mixed with 2 spoons sugar; when cakes are
baked, spread filling between layers; cocoanut instead
of raisins is very nice.—Miss Sarah E. Quillin, Ipava,
Ill.
Simple Layer Cake.— 1 cup sugar, 2 eggs, but-
ter size of an egg, 1 cup flour, 1 teaspoon Royal Baking
Powder, 1 tablespoon Royal Extract Lemon; will make
3 or 4 layers; make cup thick syrup of white sugar
and spread between the layers when hot.—Miss Mary
Grannis, Woodworth, Dak.
TJnion Layer Cake.—3 cups sugar, 1 cup butter,
1 cup sweet milk, 3 teaspoons Royal Baking Powder,
5 eggs, leaving out whites of 2 for icing; beat sugar, but-
ter, and eggs until light before adding milk; sift flour
and baking powder together; make a stiff batter and
bake 2 layers in jelly-tins; mix with balance of the bat-
ter, cup raisins, % cup currants, 1 teaspoon each of
ground cloves, allspice, and cinnamon; bake in jelly-
tins, place a light layer and spread with icing, a dark
layer on top of that spread with icing, and so on until
all are laid together. Icing: Whites of 2 eggs, 3 cups
sugar, 2 teaspoons Royal Extract Vanilla.— Miss Rose
Poorman, Lock Haven, Pa.
'Union Layer Cake.—White part: 1 cup butter,
4 cups powdered sugar, 2 cups sweet milk, 2 cups corn-
starch mixed with V£ cups flour, whites 8 eggs, 6
teaspoons Royal Baking Powder; flavor slighdy with
almonds. Dark part: 1 cup butter, 2 cups brown
sugar, 1 cup molasses, 1 cup strong coffee, 4^ cups
sifted flour, 4 eggs, 2 teaspoons each of soda, cinnamon,
and cloves, 1 teaspoon mace, 1 lb. citron. White of 1
egg thoroughly beaten, the rind grated of 2 and the juice


OTHER LATER CAKES.
91
little sugar; then put the butter and sugar in a dish; then
yelks of the eggs, 3 tablespoons cream, 1 cup flour, 1%
teaspoons Royal Baking Powder mixed with the flour,
% teaspoon essence of orange, and lastly, the whites;
bake in small jelly-cake pans, in 3 layers. Filling: Put
a little less than 1 teacup water on to boil; take 1 table-
spoon corn-starch; mix with a very little water, and stir
in the boiling water; cook until it thickens; then take
% teacup sugar and scant tablespoon butter, and rub to
a creair; put it with the corn-starch, and set aside to
cool; beat up the yelk of 1 egg with a little sugar, and
stir in; and then stir in 2 or 3 tablespoons grated cocoa-
nut and 2 or 3 tablespoons grated pine-apple.— E. Skelly,
Quincy, Ill.
Prince of Wales Cake.— Dark part: 1 cup
brown sugar, cup butter, % cup sour milk, 2 cups
flour, 1 cup chopped raisins, 1 teaspoon soda dissolved
in warm water, 1 tablespoon cinnamon, % tablespoon
.cloves, yelks 3 eggs. White part: 1 cup white sugar,
1 cup flour, % cup corn-starch, y cup sweet milk, 1 cup
butter, 1 teaspoon Royal Baking Powder, whites 3 eggs;
bake in jelly-cake pans; when cool, put layers of dark
and white, with icing between and over the outside
— Lizzie Rambo, Moon, Pa.
Prince of 'Wales Cake.—1 teacup butter, 2 tea-
cups brown sugar, 4 teacups flour, 1 teacup sour milk,
4 tablespoons baking molasses, yelks 6 eggs, 2 teaspoons
soda, 2 teaspoons cloves, nutmeg, and cinnamon, 1 lb.
raisins, chopped fine, lb. citron; bake in layers; frost
-each layer.—Mrs. Mary A. Reickel, Mosiertown, Pa.
Prince of Wales Cake.— White part: 1 cup
-flour, % cup corn-starch, % cup butter, % cup sweet
milk, 1 cup white sugar, whites 3 eggs, 1 large teaspoon
Royal Baking Powder. Dark part: 1 cup brown
sugar, % cup butter, cup sour milk, 2 cups flour, 1
cup chopped raisins, 1 tablespoon molasses, 1 tablespoon
cinnamon, tablespoon cloves, 1 nutmeg, yelks 3 eggs,
1 teaspoon soda, dissolved in hot water; put together
like jelly-cake with icing.—Mrs. R. J. Kerns, Palmyra,
Mo.
Prince of Wales Cake.— White: 1 cup sugar,
and whites 4 eggs, % cup butter, 2 scant cups flour, %
-cup sweet milk, 1 heaping spoon Royal Baking Powder;
flavor with vamlla. Dark: Yelks 4 eggs, 1 cup sugar, 1
2 cups flour, 2 cups chopped raisins, % cup buttermilk,
teaspoon soda, 1% tablespoons molasses, 2 table-
spoons whisky; dissolve soda in whisky, and pour in
last; bake each kind in 4 layers; join them with a layer
.of thick icing between the light and dark kinds.—Miss
Belle A rmstrong, Columbus, Tex.
Charlotte Polonaise Cake.— 2 cups powdered
.sugar, % cup butter, 4 eggs, whites and yelks beaten
separately, 1 small cup cream, 3 cups flour, with 2 tea-
spoons Royal Baking Powder; bake as for jelly cake.
Filling: 6 eggs, whipped very light, 2 tablespoons flour,
3 cups milk, scalding hot, 6 tablespoons grated chocolate,
6 tablespoons powdered sugar, lb. sweet almonds,
blanched and pounded, lb. chopped citron, very
small pieces, % lb. apricot peaches, or any crystallized
fruit, or rich, soft French candy, % lb. macaroons; beat
yelks of eggs very light; stir the flour, previously slightly
wet with cold milk, into the flour; add the beaten yelks,
and keep the mixture on a slow boil; stir for 5 minutes;
takeoff; divide into 3 parts; put the grated chocolate
with the macaroons finely crumbled, and 1 tablespoon
sugar, into % the mixture; boil 5 minutes, stirring con-
stantly, and set aside to cool; pound the blanched
.almonds, adding a few drops of rose-water; chop and
max in the citron; add 3 tablespoons sugar, and stir mto
second third of custard; heat to slow boil, and set away
to cool; chop the crystallized fruit or candy very small,
heat with the last part of the custard, and let it cool;
flavor the chocolate with vanilla; when cold, lay out4
cakes; put the chocolate filling between the first and
second; next the almond and citron; then the fruit;
there is always enough filling for 2 cakes; ice the top
and sides with lemon icing, made from whites of eggs
and powdered sugar; lay some of your prettiest candies
upon the top with some blanched almonds; less trouble
than fruit cake, and much prettier.— Mrs. J. Lindsay
Johnson, Rome, Ga.
Ribbon Cake.—2^ cups sugar, 2% cups flour,
into which have been sifted 2 heaping teaspoons Royal
Baking Powder, 1 cup butter, 1 cup sweet milk, and 4
eggs; divide into 3 parts; to 1 part add 1 cup raisins
and 1 cup currants; spice to taste, and bake; then put
the part with the fruit between the other 2, spreading a
very thin layer of jelly between; frosting may be added
if desired.— Annie Stein, Buffalo City, Wis.
Ribbon Cake.— 2% cups sugar, 2% cups flour,
into which have been sifted 2 heaping teaspoons Royal
Baking Powder, 1 cup butter, 1 cup sweet milk, and 4
eggs; divide into 3 equal parts; to 1 part add 1 cup
raisins, 1 cup currants, and spice to taste; put the part
with the fruit between the other 2, spreading a very thin
jelly between.—Katie Newcome, Fountain, Minn.
Ribbon Cake.— 2 cups sugar, 3 cups sifted flour,
% cup butter, 3 eggs well beaten, 2 teaspoons Royal
Baking Powder, 1 cup sweet milk; divide into 2 parts;
into 1 part put 2 teaspoons molasses, % teaspoon allspice,
% teaspoon cloves, 1 teaspoon cinnamon ; bake in layers;
set on top of each other, first a dark layer then a white,
and so on, and ice.—Mrs. F. F. Hibshman, Myerstown,
Pa.
Ribbon Cake.— White: 1 eggs, 3 cups sugar,
4J £ cups flour, 1 cup sweet milk, 1 cup butter, 1J£ tea-
spoons Royal Bakmg Powder; bake in thin layers.
Dark: % cup butter, 1 cup sugar, 1 cup raisins, 2 cups
flour, 4 large spoons sweet milk, % glass brandy, 1 tea-
spoon lemon, 1 teaspoon allspice, % teaspoon nutmeg,
% teaspoon Royal Baking Powder, and 2 eggs; when
done put together alternately with jelly or icing; this
makes a very nice and pretty cake.—Mrs, Edwin
Martin, Savannah, Ga.
Cream Rose Cake.—Whites of 10 eggs, beaten to
a standing froth, 1 cup butter creamed with sugar, 3 cups
powdered sugar, 1 small cup sweet cream, nearly 6 cups
prepared flour, Royal Extract Vanilla flavoring and
liquid cochineal; stir the cream mto the butter and sugar;
beat 6 minutes, with "Dover," until the mixture is like
whipped cream; flavor with vamlla and put in by turns
the whites and the flour; color a fine pink with cochineal;
bake it in 4 jelly-cake tms; when cold, spread with filling.
Filling: 1% cocoanuts, grated, whites4eggs, 1 whisked
stiff, 1% cups powdered sugar, 2 teaspoons best rose-
water.—H. L. Irwin, Newport, Oreg.
Sandwich. Cake.—2 teacups white sugar, & cup
butter, 1 cup sweet milk, 2 cups flour, 3 heaping tea-
spoons Royal Baking Powder, whites 5 eggs; take out
of this mixture 4 tablespoons, add % cup molasses, ^
cup flour, 1 cup chopped raisins, 1 teaspoon cloves, 1
teaspoon cinnamon, a little nutmeg, and the yelks of 5
eggs; bake this on 1 tin, the white part on 2 tins;
put the white on a plate and cover with jelly, then the
dark, then more jelly, then the white; frost the top and
sides.— Minnie E Welch% Memphis, Mich,


MISCELLANEOUS CAKES.
93
cinnamon, 1 teaspoon each of cloves and soda; bake 3
hours; makes 2loaves.—Freddie iV, Lewis, Cambridge,
Mass.
Black Cake.—2 cups butter, 1 cup molasses, 3
cups brown sugar, 6 cups flour, 1 cup strong cold coffee,
8 eggs, 1 tablespoon each of cinnamon and allspice,
tablespoon cloves, 2 nutmegs, 1 teaspoon soda, 3 lbs.
raisins, 2 lbs. currants, & lb. citron, % cup brandy.—
Mrs. Llewellyn Morton, Marietta, O.
Black Cake.— % lb. each of sugar, butter, and
flour, 1 lb. citron, 9 eggs, 1 gill brandy, 1% lbs. raisins,
\% lbs. currants, % of an orange and lemon, % oz.
cinnamon and nutmeg, oz. ginger and cloves, % tea-
spoon soda; bake 3 hours, slowly, in four-quart cake-
pan.—Miss Emma Howard, Sherburne, N. Y.
Black Cake.— 1 lb. each of flour, butter, sugar,
and citron, cut fine; 2 lbs. each of currants and raisins,
1 doz. eggs, 4 nutmegs, 1 tablespoon each of cinnamon
imd mace; bake 3 to 4 hours; brandy or wine to taste.
"-Mrs. H. S. Diggs, 161 Barre street, Baltimore, Md.
Brandy Cake.— 5 eggs, 2 cups sugar, 1 cup but-
ter, % cup sweet milk, 1 teaspoon cloves, 1 tablespoon
brandy, 2 teaspoons Royal Baking Powder; flour
enough to makein a loaf.— Frances M. Dayton, Brook-
ville, Ind. ,
Bread Cake.—2 cups light bread dough, % cup
sour milk, 1% cups sugar, % cup butter, just melted to
stir in; % teaspoon soda, 1 cup chopped raisins, % tea-
spoon each of nutmeg and cloves; dust raisins before
adding to the other ingredients; flour to make as thick
as pound cake; put in tin and raise % hour; oven as for
bread.—Mrs. M. E. McMasters, Woodstock, Vt.
Brlde'B Cake.—1% lbs. butter, l^lbs. sugar (%
N. O.), 20 eggs, 4 lbs. raisins seeded, 6 lbs. English
currants freed from grit and washed; 2 lbs. citron cut
fine, 2 lbs. sifted flour, 2 nutmegs, same quantity in bulk
of mace, % pt. brandy; soften but don't melt butter;
work butter and sugar together until white; beat yelks
and whites of eggs separately and add; then add spices
and flour, and last of all the fruit, except citron, which
must be added last in layers, 1 inch apart; roll raisins
well in flour; pan used should be 13 inches across the top
and 6 inches deep, without scallops, also use 2 three-quart
pans, all of which it will fiU; bake slowly 3 to 4 hours; line
pans with 2 thicknesses of paper, well greased, and
cover top with thick brown paper until well raised.—
Mrs. L. D. Chenoweth, Range, O.
Bride-Cake.— 2 cups granulated sugar, % cup
butter, 1 cup cold water, 3 cups flour, whites 4 eggs, 2
teaspoons Royal Baking Powder; beat butter, eggs, and
sugar together well; add water and flour, baking pow-
der and lemon.—Mrs. Addie S. Jones, Centreville, Ind.
Bride-Cake.—Whites 12 eggs, 3 cups sugar, 1
cup butter, 1 cup sweet milk, 4 cups flour, % cup corn-
starch, 2 teaspoons Royal Baking Powder, etc.— Thos,
J. Bell, Harrisburg, Pa.
Bride-Cake.—Whites 16 eggs beaten to a stiff1
froth; lib. sugar, 1 lb. flour, % lb. butter; flavor with
almond; mix the butter and sugar to a cream; then add
the eggs; then the flour.— Mary Rhodes, Blue Mound,
III
Bride-Cake.— 1% cups sugar, % cup butter mixed
to a cream, ^ cup milk, 1 teaspoon extract vanilla, %
teaspoon extract lemon, whites 6 eggs beaten to a stiff
froth, 1 cup flour, % cup corn-starch, 2 teaspoons Royal
Baking Powder; sift the flour, starch, and powder
together; stir the flour gradually with the milk and
sugar; add the eggs last: stir well; put a paper in the
bottom of the tin you bake it in; put a dish of boiling
water in the oven to keep from burning.—Mrs. R. E.
Earll, Waukegan, Ill.
Bride-Cake.—1 lb. flour, 1 lb. sugar, % lb. butter,
whites 16 eggs beaten to a stiff froth; flavor with rose,
or to taste.— Mrs. Elizabeth Hall, Cedarville, Minn,
Buckwheat Cake.— 1% cups buckwheat flour, 2
cups buttermilk, 2 large spoons sour cream, 2 large
spoons sugar, 1% teaspoons soda, a little salt; bake in a
long flat tin, about the size you would a sponge cake;
have oven quite hot.— M. S. Watson, Mootpelier, Vt.
Spanish. Buns.—4 eggs (leave out 3 whites for
icing), 1% cups sugar, 1 cup sweet milk, 1 tablespoon cin-
namon, 2 cups flour, 3 teaspoons Royal Baking Powder
sifted through flour, % cup butter; beat eggs well; add
sugar and beat; add flour and milk, and beat butter well,
and then add to the rest. Icing: 1% cups sugar, 3 whites;
spread over cake and brown in oven.—138 Sycamore
street, Detroit, Mich.
Spanish Bun.—2 cups sugar, # cup butter, 1%
tablespoons cinnamon, 1 cup sweet milk, 2 cups flour,
3 teaspoons Royal Baking Powder; bake in square cake-
dish.—Mrs. Quinn, Cobblehill, Canada.
California Cakes.— Butter size of English wal-
nut, % cup sugar, % cup molasses, % cup sour milk, 1
egg, 1 teaspoon each soda, salt, ginger, cinnamon, and
cloves, 1 cup currants, and 1 cup flour; bake in hot gem-
pans.—Mrs. J. P. Wood, Bridgeport, Conn.
Cape Cod Cake.—1 cup sugar, % cup butter, 1
egg or, instead, 2 tablespoons cold water, which will
have the same effect, % cup molasses, 1 cup sour milk,
1 cup raisins, 3% cups flour, 1 teaspoon soda; nutmeg,'
allspice, cloves, to taste.—Mrs. M. E. McMasterss
Woodstock, Vt
Centennial Cake.— Take 4 eggs, 2 cups sugar,
% cup butter; beat this for % an hour; then add 1 cup
sweet milk, 3 cups flour sifted, 2 teaspoons Royal Bak-
ing Powder; beat all well together; take out % the
quantity and add 1 cup raisins, cut in halves, % nutmeg, 2
teaspoons each cinnamon and cloves; bake in jelly-cake
pans.—Mary S. Mather, Hillinger, Pa.
Cheap Cake.—2 cups flour, 1 egg well beaten,
lump butter size of walnut, 1% cups sugar, 2 teaspoons
Royal Baking Powder.— L. W. Armstrong, Ocoya,
Ill.
Cheap Cake.— 3 eggs, % pt. cream, 1% teacups
sugar, 1 tablespoon butter, % teaspoon soda, flavor to
suit; put the ingredients all in; then stir in flour to
about as thick as common cake batter, well beaten;
makes 1 large or 2 small cakes; rather slow oven.—Mrs.
Melinda McKee, Troy, Ill.
Cheap Stirred Cake.—Break in a teacup 1 egg,
fill up with sweet cream, beat the egg and cream together,
1 cup sugar, 2 cups flour, 1 teaspoon Royal Baking
Powder sifted through the flour, pinch salt, spice to
suit your taste.—Mrs. Augusta E. Jones, New Al-
bany, Pa.
Cheese Cake.—Yelks 16 eggs, 16 tablespoons sugar,
8 teaspoons butter; flavor with Royal Extract Lemon
or Vanilla; after the ingredients are well beaten together,
place the pan that you have beaten them in on the
stove, and stir well until stiff; then remove from the
stove, and fill pie-pans with prepared cake; put in stove,
and bake until crust is brown.— Mrs. Fannie Gindratt,
Dodge Station, Tex.


MISCELLANEOUS CAKES.
95
add the milk with part of the flour; then the whites of
the eggs with the rest of the flour; lastly, the flavoring.—
Mrs. IT. D. Hetkeringion, Gambler, Pa.
Delicate Cake.—1 cup granulated sugar, 1 cup
milk, % cup butter, 2% teaspoons Royal Baking Powder,
3 cups flour, whites 8 eggs, 1 tablespoon Royal Extract
Vanilla; sift sugar and flour 3 or 4 times; eggs must be
beaten to a stiff froth; do not stir any more than is nec-
essary; after all the ingredients are in, place a well-
greased paper in the bottom of pan, and bake 40 min-
utes in a moderate oven.—May C. Johnson, Lees-
burgh, O.
Delicate Cake.—1 cup sugar, 1 cup flour, 4 table-
spoons milk, 2 tablespoons butter, 2 teaspoons Royal
Baking Powder, 2 eggs; stir butter and sugar together,
then add milk, next add eggs, which have been well
beaten; lastly, add the flour, into which' the baking
powder has been sifted; bake in 2 tins.— T. J. Filley,
Tallmadge, O.
Delicate Cake.—1 cup sugar, % cup butter, %
cup sweet milk, % cup corn-starch, 1 cup flour, whites
5 eggs beaten to a froth, 1 heaping teaspoon Royal Bak-
ing Powder.— Mrs. W. L. Hampton, Patchin, N. Y.
Delicate Cake.—1% cups white sugar, % cup
butter, % cup milk, 2 cups flour, 1% teaspoons Royal
Baking Powder; flavor with Royal Extracts; this is an
excellent cheap cake.—Mrs. A. F. Wilhinson, Sparta,
Miss.
Delicate Cake.—1 cup corn-starch, 1 cup butter,
2 cups white sugar, 1 cup sweet milk, 2 cups sifted flou%
whites 7 eggs; rub butter and sugar to a cream; mix 1
teaspoon cream tartar with the flour and corn-starch, %
teaspoon soda with the sweet milk; add the milk and soda
to the sugar and butter; then add flour, then the whites
of eggs; flavor to taste.— Miss Cornie Gallaker, Eagle
Cliff, Wash. Ter.
Delicate Cake.—Whites 14 eggs, % lb. butter, 1 lb.
sugar, % ib. flour, % lb. corn-starch, % teacup sour
cream with a little soda or saleratus in it—Miss A.
Rehm, West Point, N. Y.
DeliciOTIs Cake.— % lb. butter, % lb. sugar; beat
these till they are both white; beat the whites and yelks
separately of 7 eggs; stir the yelks and a small wine-
glass of brandy in with the butter and sugar; add the
whites of the eggs, % ox % grated nutmeg, and 1% lbs.
flour; lastly, stir in nearly 1 lb. seeded raisins and % pt.
thick sweet cream; bake in 1 or 2 tins; line the tins with
paper, the sides as well as the bottom; raisins must
be chopped.—Ellen James, Rossville, Staten Island,
N. Y.
Dorwart Cake.— 1 lb. white sugar, % Ib. butter,
7 eggs, 1 cup sweet milk, 1 tablespoon Royal Baking
Powder, 1 nutmeg, 1 lb. flour; bake 1 hour and 20 min-
utes.—Miss L. Sckuk, Lancaster, Pa.
Doug-lass Cake.—1% cups sugar, 1 egg, 1 cup
sweet milk, cup butter, 1 cup chopped raisins, 2%
teaspoons Royal Baking Powder, 3 not full cups flour;
flavor with lemon or not, as you like; good without
raisins.—Mrs. Charles'Cooh, Morris, Conn.
Dover Cake.—1 lb. sugar, % lb. butter, 6 eggs, %
pt.sweetmilk,lib. flour, good weight; 3 teaspoons Royal
Baking Powder stirred in flour and sifted; beat whites
of eggs to a stiff froth, 1 lb. seeded raises, 1 lb. currants,
1 nutmeg, juice and rind of 1 lemon, lb. more flour,
-with raisins and currants; bake from 1% to 1^ hours.
—Mrs. M. L. Macnamee, Chester Springs, Pa.
Egg-less Cake.—1 cup sugar, 1 cup sweet milk, I
cup chopped raisins, % cup butter, 2 cups flour, 1 tea-
spoon Royal Baking Powder, 1 teaspoon cinnamon, J£
teaspoon grated nutmeg, % teaspoon cloves.—'Mrs.
Elizabetk Kennedy, Otterville, Ill.
Egg-less Cake.— 1 cup sugar, 1 cup sour milk, 1
cup chopped raisins, % cup butter, 2 cups flour, 1 tea-
spoon soda, 1 teaspoon cinnamon, % nutmeg, J£ tea-
spoon cloves.—Mrs. R. E. Carpenter, Colfax, Iowa.
Cake without Eggs.—1% cups sugar, 1 cup
sweet milk, 2 tablespoons butter, 2 teaspoons Royal
Baking Powder, 2 cups flour; flavor to taste.—Mrs. A.
C. Burrows, Clarinda, Iowa.
No Egg Cake.—1 cup milk, 1 cup sugar, 3 cups
flour, small, % cup butter, 2 teaspoons Royal Baking
Powder, lemon or raisins and nutmeg, as you choose.—
Mrs. Geo. K. .Colt, Burrville, Conn.
One Egg Cake.— 1 cup sugar, 2 cups flour, ^c*p
milk, 2 teaspoons Royal Baking Powder, 1 egg; flavor
to taste.— Mrs. A. D. Lauterman, Branchville, N.J.
One Egg Cake with Chocolate Frosting.—
1 cup sugar, 1 egg, 1 small piece butter, ^ cup milk, %
teaspoon saleratus, % teaspoon cream tartar, 2 cups sifted
flour, light. Frosting: % cup pulverized sugar, 4 large
tablespoons chocolate, 2 teaspoons cocoanut, the white
of 1 egg; spread this on the cake while hot; use the
yelk of egg left of the frosting in the cake.—Hattie
Parkes, Taunton, Mass.
Raised Cake without Eggs.— 3 cups dough
risen with yeast, 1 cup butter, 2 cups sugar, 1 teaspoon
each of mace, nutmeg, cinnamon, 1 wineglass wine, 1
cup milk, sweet, 1 lb. raisins, seeded, and 1 teaspoon
Royal Baking Powder mixed in % cup sifted flour; let it
stand 20 minutes and bake in moderate oven.—Mrs. W.
H. Walker, Parkersburg, W. Va.
Election Cake (My Great Grandmothers).—
Rub 1% lbs. butter very fine with 5 lbs. flour, add 2 lbs.
sugar with 4 eggs, well beaten, 1 qt. hop yeast with 1
teaspoon soda (instead of soda, I use 1 teaspoon Royal
Baking Powder, and doubtless Grandma would if she'd
had it), 1 pt. hot milk, % oz. cinnamon, 2 lbs. stoned
raisins; rise overnight; makes 4 loaves.—Mrs. Stephen
Gilman, Lynnfield, Mass.
Elegant Cake.—5 eggs, 3 cups sugar, %. cup
butter, 4 cups flour, 1 cup sweet milk, 3 teaspoons Royal
Baking Powder.—Mrs. E. J. Bird, Ithaca, Neb.
Elegant Cake.—5 eggs, 3 cups sugar, % cup
butter, 4 cups flour, 1 cup sweet milk, 2 teaspoons Royal
Baking Powder.—Mrs. D. W. Jones, White Plains,
N. C.
Elsie's Cake.—1 cup butter, 2 cups sugar, creamed
thoroughly; add 1 cup milk; beaten" yelks 4 eggs added
1 by 1; 1% cups flour, mixed with 2 heaping teaspoons
Royal Baking Powder; add whites of 2 of the 4 eggs,
which have been beaten to a froth; add 1 % cups flour
and the rest of the whites, 1 teaspoon lemon or vanilla
extract; as flour differs, more may be added if this seems
too thin; it can be frosted with chocolate icing or cocoa-
nut, or plain frosting with the meats of English walnuts
sprinkled over. Plain frosting: Beat white 1 egg to a
stiff froth; add 1 cup pulverized sugar; spread smoothly
over the cake when taken from the oven.—Miss L. C.
MacKeown, Lynn, Mass.
Excelsior Cake.— 2 teacups powdered sugar
sifted thoroughly, whites 10 eggs beaten very light, 1
teaspoon extract vanilla and 1 teaspoon water, 1 full cup
flour and 1 teaspoon cream tartar, sifted together 8 or 10


96
MY "FAVORITE RECEIPT"
times; beat sugar and eggs together, then add extract
and water, then flour and cream tartar; put in 3-qt pan
and bake slowly 1 hour; when cold, frost with boiled
frosting, as follows: Whites 3 eggs, 3 teacups granulated
sugar, Vz cup water; put sugar and water in basin and
boil until it is like soft wax when dropped in cold water
beat the eggs and turn boiling sugar on them, then beat
together until cold, then put on the cake % or J£ inch
thick; set in warm oven to harden.—Mrs. L, W.
Morris, Norwalk, O.
Fancy Cake.— 1 lb. sugar, % lb. butter, 6 eggs, 4
cups flour, % cup water, 1% teaspoons Royal Baking
Powder; flavor with lemon or vanilla to taste; mix the
butter and sugar together until light; add 2 eggs at a
time until the 6 are used, then add the water, next the
flour and Royal Baking Powder.—Miss Sallie Ashmore,
Trenton, N. J.
Farmer's Cake.—1 cup butter, 2 cups sugar, 1
cup sweet cream, 2 eggs, 1 teaspoon soda, cinnamon to
taste; mix soft, roll thin, bake quickly.—Mrs. L. Dillin-
ger, Yellow Springs, Pa.
Feather Cake.— % cup butter, 3 small cups flour,
2 cups sugar, 1 cup sweet milk, 3 eggs, 2 teaspoons
Royal Baking Powder; flavor to taste; if baked in layers,
do not use more than 2% cups flour.— Mrs. Hattie
Wkeeler, Creston, Iowa.
Feather Cake.—2 cups white sugar, 3 cups flour,
1 cup sweet milk, 1% cups butter, 3 eggs, 2 teaspoons
Royal Baking Powder; spice to tasted—Mrs. G. D.
Gookin, Sonora, Cal.
Feather Cake.— Tak« 2 cups sugar, % cup
butter, % cup milk, 3 cups flour, 3 eggs, and 3 teaspoons
Royal Baking Powder; flavor with lemon or vanilla.—.
Tillie E. Ranch, Buffalo City, Wis.
Feather Cake.— 2 cups sugar, % cup butter, 1
cup sweet milk, whites 3 eggs, 2 cups flour, 2 tea-
spoons Royal Baking Powder.—Mrs. Mettie Wood,
Castalia, O.
Feather Cake.—l cup sugar, 1 cup milk, 2 cups
flour, 2 eggs, 1 tablespoon butter, ^ teaspoon Royal
Extract Lemon, 2 teaspoons Royal Baking Powder;
soften butter; beat with sugar and eggs; add milk and
the flour mixed with baking powder; bake in quick
oven.— Miss Jennie E. Allgor, Sea Plain, N. J.
Feather Cake.—2 cups sugar, 3 eggs, 1 cup
butter, solid, water and milk worked out, "% cup sweet
milk, 2 teaspoons Royal Baking Powder; mix in 3 large
cups flour; beat eggs, sugar, and butter to a cream; add
milk; stir till it is thoroughly mixed with the eggs,
sugar, and butter; lastly, add the flour and extract of
lemon; grease the pan with butter; time, 1 hour; hot
oven; evenness to be maintained if possible till done; be
careful not to burn.—Ellen Mullen, Raymond, Ill.
Feather Cake.—1 cup sugar, 1 cup flour, 1 egg,
cup sweet milk, 1 tablespoon melted butter, 1 teaspoon
Royal Baking Powder, a very little salt, and 1 teaspoon
lemon; bake in hot oven.—Mrs. Elizabeth Kennedy,
Otterville, Ill.
Feather Cake.—1 cup white sugar, 1 cup sweet
milk, 2% cups flour, 1 egg, piece of butter size of an
egg, 2 teaspoons Royal Baking Powder, 1 small tea-
spoon Royal Extract Lemon, a little salt—Libbie M.
Shafto, Hamilton, N. J.
Feather Cake.—2 eggs, 2 cups sugar, 3 cups
flour, % cup butter, % cup sweet milk, 2 teaspoons
Royal Baking Powder.—Mrs. Frank Reed, Norton-
ville, Kans.
Feather Cake.—1 cup flour, 1 cup sugar, % cup-
sweet milk, 1 tablespoon butter, 1 teaspoon Royal Bak-
ing Powder, 1 teaspoon Royal Essence Lemon, 1 egg;
put the ingredients all together in a bowl, mix thoroughly,
and bake 40 minutes in a moderate oven.— Emma
Crews, Given, Iowa,
Feather Cake.—5 eggs, whites and yelks well
beaten together, 1 coffeecup butter, 2 cups sugar, 1 cup
sweet milk, 3 cups flour, 1 teaspoon Royal Baking Pow-
der; cream butter and sugar well; then add eggs and
milk; lastly, add flour in which the baking powder has
been sifted; flavor to taste; bake % hour.— Mrs. Mary
Rogers, Prattville, Ala.
Feather Cake.— 1 cup white sugar, 2 cups flour,
% cup milk, 1 egg, 1 teaspoon butter, 1 teaspoon Royal
Baking Powder, 1 teaspoon Royal Essence Lemon; rub
butter and sugar together; add the egg well beaten, then
the milk; sift together flour and powder, and flavor;
bake in a square tin.—Nellie E. Bradley, Bristol, Conn.
Feather Cake.—1 cup sugar, 1 cup flour, 1 egg,
% cup sweet milk, 1 tablespoon melted butter, 1 teaspoon
Royal Baking Powder, a very little salt, and 1 teaspoon
Royal Extract Lemon.—Jennie L. Hicks, Clinton
Corners, N. Y.
Feather Cake.— Whites 3 eggs, 2 cups sugar, 1
cup sweet milk, 1 cup butter, 3 cups flour, 3 teaspoons.
Royal Baking Powder.—Miss EmmaL. Ensley, Rush-
sylvania, O.
French Cake.— % cup butter, 3 eggs, 2 cups
sugar, 1 cup milk, 3 cups flour, 2 teaspoons Royal
Baking Powder ; beat the yelks of the eggs in the milk;
add the butter; mix the powder in the flour; then add
the whites of the eggs after beating light—Mrs. Josie
Reigkerd, Mifflinburgh, Pa.
Soft Gingerbread.—2 eggs, 1 cup sour cream, 1
cup molasses, cup sugar, 5 cups flour, 1 teaspoon
salt, 1^ teaspoons soda, 3 teaspoons ginger. — Miss-
Emma L. Ensley, Rushsylvania, O.
Gold Cake.— 1 coffeecup butter, 2 cups sugar, 3
cups flour, 5 eggs, whites stirred in last, 3 teaspoons
Royal Baking Powder, 1 cup sweet milk; flavor with,
lemon.—Emma Chapman, Raymond, II1.
Gold Cake.— 1 cup sugar, y cup butter, % cup
sweet milk, 1% cups flour, 2 teaspoons Royal Baking
Powder, yelks 8 eggs.— Miss Rosa A. Cowdrey, Pome-
roy, O.
Gold Cake.— cup lard and butter mixed, and 2
cups yellow sugar, 3 eggs, % cup water, 2% cups flour,
3 teaspoons Royal Baking Powder; bake in a moderate
oven.— Mrs. Emma Sanderlin, Wagontown, Pa.
Gold Cake.— 1 cup sugar, % cup butter, % cup
milk, 1y cups flour, the yelks 3 eggs and 1 whole one,
1 % teaspoons Royal Baking Powder; mix together the
sugar, butter, and add the eggs, milk, lemon extract, and
flour, in this order; bake % hour in a moderate oven.—
Mrs. G. A. Lutker, Jasper, Dak.
Golden Cake.— Take the yelks 8 eggs, beat them
well, mix 1 cup brown sugar and % cup butter, 2 cups
flour in which 1 heaping teaspoon Royal Baking Powder
has been mixed; add y cup mik; stir that and the eggs
into the batter, and bake immediately.—Mrs. S. G.
Langmaid, Middleton, Idaho.
Gold and Silver Cake.— 1 cup sugar, the whites
4 eEBs, % cup sweet milk, % cup butter, 2 cups flour,
2 teaspoons Royal Baking Powder, 2 teaspoons Royal


MISCELLANEOUS CAKES.
9T
Extract Vanilla; use the same for the gold, only adding
1 whole egg with the yelks of the 4.—Miss Mollie
Mitckell, Patterson, Pa.
Guess Cake.— 2 cups granulated sugar, ^ cup
butter, 1 cup sweet cream, 3^ cups flour, whites 7 eggs,
2J£ teaspoons Royal Baking Powder; the sugar and
butter must be stirred to a crean, and add constantly the
sweet milk.— C. Maggie Me ida hi, Scott, W. Va.
Guess Cake.— 2 cups white sugar, 4 cups sifted
flour, 1 cup butter, 1 cup sweet milk, 4 eggs. — Mrs.
Wm. H. Bretz, Middletown, Pa.
Harrison Cake.—1 cup molasses, % cup sugar,
^ cup butter, % cup milk, 2 eggs, % teaspoon soda, 1
cup chopped raisins; sprinkle with flour, 3 cups sifted
flour, spice and salt.— Myra F. Paull, Taunton,
Mass.
Hasty Cake.— 1 cup butter, 1% cups sugar, 2 cups
flour, % cup milk, 3 eggs, 1% teaspoons Royal Baking
Powder; work the butter and sugar together, then add
the flour and milk, and lastly the eggs; put the powder
in the flour, and bake 30 minutes.—Miss Edith A.
J/oopes, Russellville, Pa.
Hermits.— % cup butter; 1% cups sugar, 2 eggs,
1 cup currants, 1 teaspoon soda, 2 teaspoons cinnamon,
1 teaspoon cloves, 1 tablespoon sweet milk; roll thin,
and bake quick.—Mrs. John White, Dallas Centre,
Iowa.
Hermit Cakes.— % cup butter, 1K cups sugar, 3
eggs, % teaspoon soda; in a little water mix up stiff and
roll-—Mrs. Ida Kellet, Reading, Pa.
Hot-water Cake.—3 eggs beaten very light, 1%
cups sugar, cups sifted flour, 1 teaspoon Royal Bak-
ing Powder sifted with the flour; put all together and
add % cup boiling water.— Lena Simj,son, Kennedy,
N. Y.
Hurry Cake.— 1% cups flour, 1 cup brown sugar,
2 eggs, butter size of an egg, 1 cup cold water, and 2
teaspoons Royal Baking Powder; bake in hot oven.—
Miss Belle Hunter, New Athens, Pa.
Ida Cake.— Take 2 eggs, well beaten, 1 cup sugar,
% cup sweet milk, 6 tablespoons melted butter, cups
flour; in it put 1 tablespoon Royal Baking Powder, and
1 teaspoon lemon essence to flavor; bake in 1 loaf in a
moderate oven.—Miss Addie Bromell, Maud, Kans.
Jenny Lind Cake.— 3 teacups flour, 2 teaspoons
Royal Baking Powder, % coffeecup sugar, a little cara-
way seed, and a little lemon peel or a few currants; break
2 eggs into a coffeecup sweet milk; stir into the flour
until mixed; pour into the pan, which should be well
buttered, and bake 1 hour.— Mrs. Vallancey, Grace-
ville, Minn.
Jumbles.— 1% cups sugar, 2 eggs, % cup butter,
1 cup sour cream, % teaspoon saleratus, caraway seed,
flour enough to roll; % cup of the sugar is to put on the
outside after they are rolled.— Mary G. Voss, Lod.,
wis.
Jumbles.—1% lbs. flour, 1 lb. sugar, % lb. butter,
4 eggs; flavor with vanilla; roll out into little balls, and
pat down into the tins very thin, making a small hole in
center with the finger; bake very slighdy in a quick
oven —just a delicate brown.— Miss Miriam T. A lien,
Deal Beach, N. J.
Jackson Jumbles.—1 cup butter, 2% cups sugar,
5 cups flour, 1 cup milk, 2 eggs, 1 tablespoon cinna-
mon, 1% tablespoons Royal Baking Powder; bake in
long pans.—Mrs. R. B. Mcllvain, Mount Holly, N. J.
Cocoanut Jumbles.—1 nut grated, # lb. sugar,..
3 eggs, and 1 large iron teaspoon flour; drop on buttered,
pans; use care in baking.—Edna Griffin, Zion, Ky.
Vanilla Jumbles.— 2 eggs beaten very light, I
cup granulated sugar, 1 tablespoon Royal Extract
Vamlla, flour enough to roll out, 1 teaspoon Royal
Baking Powder, 1 pinch salt; roll out thin; cut with
jumble cutter; bake quickly. — Hattie B. Rowley\
Muskegon, Mich.
Lady Cake.—3 eggs, 1% cups white sugar, %
cup sweet milk, 2 cups flour with 1% teaspoons Royal
Baking Powder sifted in; mix all together, then add %
cup butter melted, 1 teaspoon extract lemon or vanilla.—
Miss S. G. Spencer, Hyde Park, Mass.
Lady Cake.— 2 cups pulverized sugar, 3 cups
flour, 1 cup milk, % lb. butter, whites 2 eggs, 2 tea-
spoons Royal Baking Powder; flavor with Royal Ex-
tract Vanilla; beat sugar and butter to a cream, then
add milk and flavoring; next add the flour and baking
powder thoroughly mixed, and lastly, the whites of
eggs beaten to a stiff froth; bake 1 hour, and ice with
clear icing.—Mrs. M. E. Evans, Matthews, Pa.
Lady Cake.— 1 lb. sugar, & lb. sifted flour, 6 oz.
butter, whipped whites 10 eggs; flavor with bitter al-
monds; bake in square, not very deep tins; flavor the
frosting with Royal Extract Vanilla; the combination is
very pleasant—Miss Jessie C. McKenzie, Mississippi
street, Potrero, San Francisco, Cal.
Lady Cake.— % lb. butter, 1 lb. sugar, whites 10
eggs, 1% pts. flour, 2 teaspoons Royal Baking Powder;
flavor with extract lemon; cream the butter and sugar;
beat eggs to a stiff froth; mix well; bake 2 hours in
moderate oven.—Mrs. J. P. Walton, Lincoln, Neb.
Lady Cake.— Take 1 lb. sugar, whites 7 eggs, 1
cup butter, 1 cup sweet milk, 1 cup corn-starch, 3 cups
flour, 2 teaspoons Royal Baking Powder, 3 teaspoons
almonds; flavor.—-Amanda Kinckey, Millersville, Pa.
Lemon Cake.—2 cups white sugar, cup butter,
1 cup sweet milk, 1 cup corn-starch, 3 eggs, whites
beaten to a froth, 1^ teaspoons essence lemon, %% tea-
spoons Royal Baking Powder, 3 small cups flour; stir-
sugar and butter together; add milk, corn-starch, flour,
baking powder, eggs, and essence. — Mrs. C. R. Linn,
Ashland, 0.
Lemon Cake.— 3 cups powdered white sugar, 1
cup fresh butter, 1 cup sour milk, 5 eggs, and 4 cups
flour; beat the butter and sugar to a cream; beat the
eggs separately, the whites to a stiff froth; mix all to-
gether, then sift the flour, to which add 3 teaspoons.
Royal Baking Powder; put the flour in by degrees, and
the juice and grated peel of a fresh lemon.— Effie G.
Smith, Sylvan, Pa.
Lemon Snaps.—1 cup sugar, 1 cup butter, 1 egg.
the juice and a litde grated rind of a large lemon, cup
water, 1 teaspoon Royal Baking Powder, y nutmeg;
beat the butter, sugar, and egg to a light cream; add
the lemon, water, and nutmeg; use enough flour to
make a stiff dough; roll thin; cut into bars and bake
quickly.—Mrs. Lulu C. Wyatt, Junction City, Tex.
Lemon Snaps.—1 cup sugar, % cup butter, 2
egSs, % tablespoon Royal Baking Powder, a little milk,
and juice 1 lemon.—Miss Tillie Eurich, Prospect, O.
Light Cake.— Take 1 cup butter, work it till soft;
add 2 cups sugar, 6 eggs, beat separate, put yelks in
sugar; add 1 cup sweet milk, 4 cups flour, 2 teaspoons;.
Royal Baking Powder; mix well; bake in slow oven.—
Miss A. Rehm, West Point, N. Y.


MY "FAVORITE RECEIPT"
Lily Cake.— 2 cups powdered sugar, 1 cup butter,
% cup milk, whites 6 eggs, }i cup corn-starch, 2 full
-cups flour, 3 teaspoons Royal Baking Powder mixed
in the flour; flavor with lemon.— Lucinda Hewlin,
Bloomingdale, Ind.
Lincoln Cake.— % cup butter, 2 cups granulated
sugar; stir to a cream; 3 eggs well beaten, 3 cups flour,
2 teaspoons Royal Baking Powder stirred in the flour
and sifted; 1 cup sweet milk, 1 teaspoon extract rose;
stir till creamy; bake % hour.—1 Miss Emery Moon,
Potter Centre, N. Y.
Loaf Cake.—2 teacups sugar, 1 cup butter, 3%
cups flour, 1 cup sweet milk, 1 heaping teaspoon Royal
Baking Powder, 5 eggs.— Mrs. John McDole, India-
nola, Iowa.
Loaf Cake.— 4 eggs, whites and yelks beaten
separately, 1 cup sugar, % cup butter, 1% cups flour,
% cup sweet milk, 1 heaping teaspoon Royal Baking
Powder sifted with the flour, 1 teaspoon extract lemon;
bake in loaf cake.—Mrs. Ellen Henning, San Jos'i,
Cal.
Loaf Cake.— 2 cups shortening, 2 cups sugar, 2
-cups milk, 5 cups flour, 4 teaspoons Royal Baking
Powder, 1 cup raisins, 1 nutmeg; mix flour, sugar,
raisins, baking powder, and nutmeg together, then beat
shortening and milk and stir; makes 3 loaves.— Mrs.
James T. Brady, Westfield, Mass.
Loaf Cake.— 4 eggs, % cup butter, % cup sweet
milk, 1 cup granulated sugar, 2 teaspoons Royal Baking
Powder, 2 cups flour, 1 teaspoon Royal Vanilla.— Jokn
Willmore, Fort Supply, Ind. Ter.
Loaf Cake.—4 eggs, 5 cups flour, 1 lb. raisins, 2
cups sugar, 1 cup molasses, cups butter, 1 cup new
milk, 1 teaspoon saleratus; spice as you \ike.—Mrs.
C. II. Haile, Alameda, Cal.
French Loaf Cake.— 2 cups white sugar, 1 scant
cup butter, 1 cup sweet milk, 3 heaping cups flour, 3
eggs, 3 teaspoons Royal Baking Powder; put sugar,
butter, eggs (not previously beaten), together, and beat
to a froth; add the milk, beating well; flavor with Royal
Extract Lemon; add the flour, in which the baking
powder has been mixed; gradually pour into a cake-tin
lined with buttered paper; very nice and quickly made.—
Mrs. Mollie Chandler, Delaware, Del.
Trench Loaf Cake.—2 lbs. flour, 2 lbs. sugar, 2
lbs. raisins, 1 lb. butter, 2 cups new milk, 10 eggs, spice
to taste, 6 teaspoons Royal Baking Powder.— Ada L.
Stayton, Linwood, 0.
Measure Loaf Cake.— 4 cups flour, 1 cup yeast,
% pt. milk or a large teacup full; wet it up and let it
rise; then add 2 cups sugar, 2 eggs, 1% cups shortening,
mace, 1 teaspoon saleratus; mix thoroughly; let it rise
again, then put in tins; add raisins; will make 3 good
loaves; good to keep; called by somt "Election
Cake."—Mrs. C. H. Taylor, Burlingame, Kans.
Quick Loaf Cake.— 4 cups flour, 2% cups sugar,
2 eggs, 2 teaspoons Royal Baking Powder, ^ cup
shortening, 1% cups sweet milk, 1 cup raisins, nutmeg,
salt.—Mrs. }V. W. Allphon, New Britain, Conn.
1,2, 3, 4 Loaf Cake.— 1 cup butter, 2 cups sugar,
3 cups flour, 4 eggs, cup milk, 1 teaspoon each Royal
Baking Powder, cinnamon, raisins.—Miss Kate Lob-
mier, Keokuk, Iowa.
Log Cabin Cake.— 1 cup butter, 3 cups sugar, 1
.cup sweet milk, 6 eggs, 5 cups flour, 2 teaspoons Royal
Baking Powder.—Mrs. L. Dillinger, Spring Valley, Pa.
Love Cake.— % cup butter, 1% cups sugar, % cup
sweet milk, 3 eggs, 2 cups flour, 1 teaspoon Royal Bak-
ing Powder, nutmeg.—Mrs. A. G. Saylor, Wenonah,
N.J.
Madeira Cake.— 2 eggs well beaten, # lb. butter
warmed and beaten, 6 oz. powdered loaf sugar, 8 oz.
flour, 2 teaspoons Royal Baking Powder, % cup milk, 1
teaspoon Royal Essence Lemon.—Mrs. F. J. Southwell,
Hawley, Minn.
Maplewood Cake.— 1 lb. white sugar, ^ lb.
butter well creamed, 9 eggs beaten to a froth, juice and
grated rind 1 lemon, 1 lb. flour, the last thing, with 1 lb.
stoned raisins.— Mrs. J. Hamilton, 145 Griffith street,
Jersey City Heights, N. J.
Marmalade Cake.— Rub together 1 lb. butter
and 1 lb. sugar until light; beat the yelks of 8 eggs;
1 teaspoon cinnamon, a little maize and a little nutmeg,
1% lbs. flour; mix the whole together; roll out % inch
thick; cut cakes round or in shapes, and bake till
done, which will be in a few minutes; when cold,
spread the surface of each cake with marmalade or pre-
serves; now beat the whites of 8 eggs very light, adding
gradually 8 large tablespoons of pulverized sugar until it
is thick icing; flavor with Royal Extract Lemon; with a
spoon put this on each cake, high in the center; put them
in an oven, and as soon as they are a light brown take them
out.— A. L.. Thompson, Block Creek, Tex.
Measure Cake.— 4 eggs, not quite 1 cup butter, 2
cups sugar, 1 pt. flour, % cup milk, % teaspoon cream
tartar, % teaspoon soda.—Martha Stewart, Parkers-
burg, Pa.
Measure Cake.— 1 cup butter beaten to a cream
with 2 cups sugar, 6 eggs beaten separately, 3 teacups
flour, % cup sweet cream, 1 teaspoon soda, 2 teaspoons
cream tartar.— Ida E. Hodson, Vark, Kans.
Measure Cake.— 1 teacup butter, 1 teacup cream,
6 cups flour, 2 cups sugar, 1 tablespoon Royal Baking
Powder; mix well; bake in a quick oven.— Mrs. Eliza
Ann Miller, Shepherdstown, W. Va.
Melrose Cake.—3 cups flour, 1% cups sugar, %
cup butter, 1 teaspoon Royal Baking Powder, 3 eggs, 1
nutmeg, 1 tablespoon rose-water.—Mrs. J. Hamilton,
Jersey Cttjr Heights, N. J.
Moist Cake.— 2 teacups sugar, % cup melted
butter, 1 teacup sweet milk, 3 eggs, 3 even teacups flour,
1% teaspoons Royal Baking Powder.—Mrs. Henry J.
Banta, Englewood, N. J.
Molasses Cake.—1 cup butter, 2 eggs, 3 cups
molasses, 1 teaspoon soda, 1 cup sour cream, 2 teaspoons
ginger, 6 cups flour; this makes 2 medium-sized cakes.—
Mrs. A Hie Slocum, Howard, Dak.
Molasses Cake.— % cup shortening, 1*4 cups
molasses, ll,z teaspoons soda, *4 teaspoon warm water,
1 teaspoon ginger.—Mrs. E. M. Parmelee, Schoharie,
N. Y.
Molasses Cake.—1 cup molasses, butter size of a
walnut, 1 cup flour, % cup boiling water, 1 teaspoon
soda.—Mrs. Austin iV.essel, Albany, Wis.
Molasses Cake.— 1 cup sugar, 1 cup molasses, 1
small cup butter or other shortening, % cup cold water,
1 teaspoon ginger, 1 teaspoon ground cinnamon, 1 heap-
ing teaspoon soda, and 1 teaspoon Royal Baking Powder;
mix well into a firm dough; roll *4 inch thick; mark off
with a fork, and cut in squares, and bake in a quick
oven; whsn done, take from the pan and lay on paper
till cool, then place in jar and cover.—Mrs. Marian
Rozell, Cherryvale, Kans.


102
MY "FAVORITE RECEIPT."
'Welcome Cake.—1 egg, 1 cup sugar, 1% cups
flour, % cup water, 2 teaspoons Royal Baking Powder,
butter size of walnut; beat sugar, egg, and butter, then
add water and flour with baking powder; flavor with
lemon or vanilla.—Mrs. C. L. Talcott, Floyd, Iowa.
Welcome Cake.—4 teacups sugar, 1 teacup butter,
6 eggs, 7 teacups flour, 4 teaspoons Royal Baking Pow-
der; flavor with nutmeg: 3 large cakes.— Mrs. HatHe
Kirsh, Onekama, Mich.
White Cake.— Beat 1% cups white sugar and %
cup butter to a cream; % cup sweet milk, 1J^ cups
flour in which is well mixed, dry, % cup corn-starch
and 2 teaspoons Royal Baking Powder; whites 6 eggs
beaten to a stiff froth.— Mrs. Lillie Kennedy, Madison-
ville, O.
Wliite Cake.— 1 cup butter beaten to a cream, add
2 teacups granulated sugar, whites of 8 eggs beaten stiff,
and3^ cups flour well sifted, into which have been added
2 teaspoons Royal Baking Powder; add a teaspoon al-
mond or vanilla flavoring; bake slowly until done.—M.
E. Broward.
Winter Cake, 'without eggs.—2 cups sugar, 2 cups
sour milk, 4 cups flour, % cup butter, 1 cup raisins, 2
teaspoons saleratus, and 1 teaspoon each of nutmeg, all-
spice, cinnamon, cloves, and salt to taste. — Mrs. John
H. Jones, Tomah, Wis.
Worcester Plain Cake.—2 eggs, 1 cup sugar,
% cup butter, cup milk, 2 cups sifted flour, 1 teaspoon
essence lemon, 2 teaspoons Royal Baking Powder; mix
thoroughly together the butter and sugar; then beat the
eggs and add slowly to the butter and sugar and beat
thoroughly; then put powder into the flour and mix well
together, and stir into the prepared mixture; then add
the lemon; bake 20 minutes in a quick oven in No. 13
square cake-pan.— Mrs. S. B. Gilmore, Worcester,
Mass.
Yellow Cake.—Yelks 4 eggs, 1 cup brown sugar,
scant % cup butter and lard mixed, nearly 1 cup sweet
milk, 4 heaping cups sifted flour, 3 teaspoons Royal
Baking Powder in flour, 1 teaspoon Royal Extract Va-
nilla.— Mrs. Dr. B. S. Chafe in, Euclid, Minn.
Yellow Cake.—1 lb. flour, 1 lb. sugar, % lb.
butter, 1 cup sweet milk, the yelks 10 eggs and whites
3,1 tablespoon Royal Baking Powder.—Maggie Givan,
Macksburg, Iowa.
Yellow Mountain Cake,— 3 eggs, 2 cups sugar,
1 cup sweet milk, % cup butter, 3 cups flour, 4 teaspoons
Royal Baking Powder; beat sugar and butter together;
flavor to taste.— Miss Barbara Neff, Trotwood, O.
Icing for Cake.— 1 pt. white sugar, whites 3 eggs,
1 teaspoon Royal Extract Rose or Lemon; put sugar
and whites of eggs in an earthen dish; stir together; do-
not beat eggs; set dish in saucepan of boiling water; stir
while cooking, 8 or 10 minutes, until white and glisten-
ing; put on the cake while the icing is warm, as it
hardens quickly.—Mrs. Ella Carpenter, Milford, N.Y.
Icing- for Cake.—2 cups sugar, whites 2 eggs, %
teaspoon vinegar; put enough water on the sugar to wet
it; then boil until a little tough; try by dropping a little
in cold water; then beat the whites of eggs to a froth;
add sugar to beaten eggs while hot, stirring the eggs all
the time; put vinegar in sugar while boiling.— Miss-
Mary E. Kramm, Washingtonville, Pa.
Icing for Cake.— Beat the whites 2 eggs to a
froth; stir in 8 large tablespoons loaf sugar; put in a
pan and set over boiling water; do not let the water
touch the pan, after remaining there 5 minutes (stirring
while cooking almost constantly), it will be ready to-
spread on the cake, which must be done immediately, as
the icing hardens very fast.—Mrs. A. J. Webb, Lon-
don, O.
Boiled Icing for Cake.— Boil to a syrup 1 round-
ing coffeecup sugar (not pulverized) and 4 tablespoons
water; while boiling hot add the white of 1 egg well
beaten, and stir till cold; flavor to taste. This icing,
made with care, is much better than the old way, as it
does not crumble in cutting.— Ruth H. Armstrong,
Aspinwall, Pa.
Frosting for Cake.— 1 cup sugar in alittle water;
boil until it begins to harden on top; pour into the white
of 1 egg, beaten to a stiff froth; the juice of 1 lemon.—
Mrs. F. D. Boyden, South Deerfield, Mass.
Crystal Frosting.— The whites 3 eggs with
% lb. granulated sugar slowly stirred in % teaspoon
tartaric acid; stir briskly until a stiff froth; take a sheet
of foolscap paper; divide in 4 parts and roll in funnel
shape, put the frosting in it, fold the paper in tight at
the top, and squeeze through the small end of the funnel;
in this way you can make a fringe or any design over
or around the cake; it must first be be frosted over
smooth.— Mrs. Angle Miller, Ashland, O.
Ice-cream Icing.—4 cups white sugar, whites 4
eggs, 1 cup boiling water, and citric acid size of a pea
dissolved in a very little hot water; boil sugar and water
together until it drops off the spoon in large drops; beat
the whites of eggs to a stiff fioth, and stir in the syrup
(beating rapidly all the time), then add theacid, and beat
all together until cold; flavor as you choose (Royal Ex-
tract Vanilla is best); % of this receipt will ice one good-
sized cake.— Mrs. S. C. Miller, Bird in Hand, Pa.
White Icing.— The whites 4 eggs, 4 tablespoons
granulated sugar, 4 tablespoons corn-starch; flavor to
taste.—Mrs. E. K. Cooh, Silver Spring, Tenn.
^ULLERS,-3 cups sweet cream, 3 eggs, 2
\ cups sugar, 1 teaspoon Royal Extract Lemon,
; 2 teaspoons Royal Bakmg Powder, and flour
enough to mix soft dough; fry in boiling lard.—Josie
Crawford, Racine, Mo.
Crullers. —1 cup sugar, 1 tablespoon shortening, 1
egg, 1 cup sweet nulk, 1 teaspoon salt, 3 teaspoons Royal
Baking Powder, and sufficient flour to make as soft
a dough as you can roll; to be fried in lard.— Mrs. H.
T. Davis, S. Wethersfield, Conn.
Crullers.—1 heaping cup sugar, 1 cup milk, 7 table-
spoons melted lard, 3 eggs, nutmeg, salt, 2 teaspoons
Royal Baking Powder, flour sufficient to make soft
dough; roll out thick, cut and drop in boiling lard.—
Mrs. Thaddeus H. Blood, Bridgeport, Conn.
Crullers.—12 tablespoons white sugar, 6 table-
spoons melted butter, 2 teaspoons sweet milk, % tea-
spoon Royal Baking Powder, 6 eggs; flour to mix to a
proper consistency; fried in boiling lard as fast as cut—
Mary A. Sfeaulding, Moretown, Vl



CONDlMENTS.
JjggUCUltBER CATSUP.-Peel and grate;
a^R dram the water off; to 1 qt. grated cucumber add
SfcSs 3 pts vinegar, 2 tablespoons black mustard, 1
-tablespoon eadh of salt and black pepper; put in horse-
radish to suit taste.— Carrie McCleery, Clark's Mills,
Pa.
Cucumber Catsup.— Grate the cucumbers and
-strain off the water through a colander; add 6 onions
-chopped very fine to 1 gal. of the grated and strained cu-
cumbers; add salt, cayenne pepper, and horseradish to
taste; bottle it without cooking.—Mrs. F. A. DeLong,
Pella, Iowa.
Currant Catsup.—4 lbs. full ripe currants, 1%
lbs. sugar, 1 tablespoon cinnamon, 1 teaspoon each of
pepper, salt, and ground cloves, 1 pt. vinegar; put all
together and boil down quite thick; when done, have
jars hot, and seal over tops, and set in a cool place.—
Mrs. L. Hardy, Allegan, Mich.
Currant Catsup.— 5 lbs. currants, 3 lbs. sugar,
% pt. vinegar, 4 teaspoons all kinds spice; boil slowly
1 hour.—Mrs. Watson S. Root, Westfield, Mass.
Grape Catsup.— 5 lbs. grapes, boiled and strained
through a colander, 2% lbs. sugar, 1 pt. vinegar, 1 table-
spoon each of cinnamon, cloves, allspice, and pepper, %
spoon salt; boil until thick. — Mrs. J. A. Garvin,
Corfu, N. Y.
Grape Catsup.— To 5 lbs. grapes boiled and
colandered, add 2 lbs. sugar, 1 pt. vinegar, 1 tablespoon
each cinnamon, cloves, allspice, and pepper, and a little
salt; boil until thick, and bottle.—Mrs. C. B. Poland,
Greenville, N. J.
Plum Catsup.— 6 qts. plums, 1 qt. vinegar, 3 lbs.
sugar; cloves and cinnamon to taste; boil to a jelly.—
Mrs. J. A. Garvin, Corfu, N. Y.
Tomato Catsup.— To % bushel skinned tomatoes
add 1 qt. good cider vinegar, 1 lb. salt, % lb. black
pepper, 1 oz. African cayenne, % lb. allspice, 1 oz.
cloves, 3 boxes mustard, 20 garlics, 6 good onions,
2 lbs. brown sugar, and 1 handful peach leaves; boil
this mass for 3 hours, constantly stirring to keep it from
burning; when cool, strain it through a fine sieve or
coarse cloth, and bottle for use; it will improve by age.—
Miss Maggie Rowan, Alleghany City, Pa.
Tomato Catsup.— Tol gal. sifted tomatoes, add
1 heaping tablespoon ground cloves, 2 level tablespoons
-each of ground cinnamon, ground allspice, ground
pepper, and salt; boil 5 hours; after it gets cold add
1 pt. of good vinegar, and stir in thoroughly.— Mrs.
George Battey, Portsmouth, Iowa.
Tomato Catsup.—1 bush, ripe tomatoes, % pk.
onions, 3 sticks horseradish grated, red and black pepper
to taste, % lb. salt, 1 lb. sugar, 1 pt. vinegar; ground
cinnamon and cloves, whole allspice, ground mustard,
according to taste; tie the spices in a muslin bag and
boil in the tomatoes; cut the tomatoes up and boil
without scorching till soft enough to be rubbed through
a sieve: then add the salt, vinegar and spices, and boil
till thick as you like it; if quite thick it may be thinned
with vinegar when opened; cork and seal, and it will
keep for years as good as new.— Mrs, S. T. Evans,
Dayton, O.
Tomato Catsup.— % bush, tomatoes, 2 qts. white
onions, 1 lb. whole allspice, % lb. whole black pepper,
% lb. whole cloves, 1 scant pt. salt, % gal. vinegar, 25
red peppers; put all together; boil for 8 or 10 hours,
then strain through a colander; when bottled, cork
tight, and set it in a cool place.—Mrs. Wm. Nelson,
272 Penn street, Brooklyn, N. Y.
Cold Tomato Catsup.—To % pk. ripe tomatoes
(peeled and chopped fine) 3 good-sized onions, 2 green
peppers, 2 stalks grated horseradish, 1 oz. celery seed or
2 stalks celery, 1 small cup salt, 1 teacup sugar, 1 table-
spoon black pepper, 1 teaspoon cloves, 2 teaspoons cin-
namon, 1 qt. cider vinegar; boil the vinegar, let stand
until cold, then mix with the mass (which has been pre-
viously mixed with all the ingredients); stir well before
filling each bottle; do not seal; simply tie cloth or
paper over the top of bottle.—Mrs. Linda E. Ruck9
Northumberland, Pa.
Cold Tomato Catsup.— % peck ripe tomatoes,
4 large onions, 1 cup celery, 1 red pepper without seeds,
1 qt. cider vinegar, % cup salt, 1 cup sugar, cup
mustard, 2 tablespoons grated horseradish, 1 tablespoon
black pepper, 1 teaspoon cloves, 1 teaspoon mace, 2 tea-
spoons cinnamon; cut tomatoes, onions, and celery up
fine; add the salt, and let drain overnight, then add the
other ingredients; stir well and bottle— Mrs. W. P.
Beegle, Bedford, Pa.
Cold Tomato Catsup.— % pk. ripe tomatoes
chopped fine, 1 cup nasturtions chopped fine, 1 cup
onions and 2 red peppers, all chopped fine; % cup each
of black and white mustard, 2 roots grated horseradish, 3£
cup salt, 1 teaspoon black pepper, 2 oz. celery seed, 1


JAMS, JELLIES, PRESERVES.
oven; bake them until quite soft, then mash them and
put in a clean towel to drain, then take as much white
sugar as you have juice; boil until a drop will stick to a
broom straw.—Mrs. W. S. Mojffttt, Ocoya, Ill.
Crab-Apple Jelly.—Selectapples, wash and place
in kettle with water enough to cover and boil until tender;
place a piece of cheesecloth in colander, pour contents of
kettle into it, gather up the corners and use a potato-
masher instead of hand to strain; put 1 cup sugar to
2 cups syrup and boil 1 hour or more, only stirring until
sugar is dissolved; place in glasses for cooling.— Mrs.
C. L. Olint Essex, Conn.
Dried Apple Jelly.— 2 lbs. dried apples, soaked
overnight, and stewed till soft in water enough to cover;
then put a sieve in a pan and pour them in and let drain;
weigh the juice and add as many lbs. of sugar as there
are lbs. of juice; boil till it will jelly.—Mrs. E. D.
Stedwell, Eagle, Pa.
Red Apple Jelly.—Take nice red apples (not too
ripe, or they will make the jelly dark), wash, quarter,
and core, but do not pare them; put in a preserving-
kettle with water enough to boil them well, turn them
out into a hair-sieve; do not force them through, or jelly
will not be clear; gently strain the juice through a bag,
but be careful not to let any of the sediment in the bag
go through; put the juice on the stove and boil 10 or 15
minutes; take 6 lbs. sugar for 9 lbs. juice, put back on
the stove and boil a few minutes, and it is ready for the
bowls; stand 2 or 3 days without covering, then cover
and keep in a dry place. — Mrs. Jos. N. King, Cabin
Hill, N. Y.
Currant Jelly.— Freshly picked currants are best;
place in earthen jar, set in hot water, heat till juice will
separate, then strain; add equal parts sugar and juice;!
boil just seven minutes; the jelly will be firm and light-
colored.—Mrs. Geo. L. Blake, Plainville, Mass.
Currant Jelly.—Weigh the currants without re-
moving stems (do not wash them); to every lb. of fruit
allow % lb. sugar, granulated or loaf; put a few cur-
rants into a kettle, press with a potato-masher or any-
thing convenient, in order to secure sufficient liquor to
prevent burning, then add the remainder of the fruit and
boil freely for 20 minutes, stirring occasionally; take out
and strain carefully through a flannel bag; do not put
the liquid in tin, as it materially affects both color and
flavor; when strained, return liquid to kettle without
trouble of measuring; let it boil thoroughly for lor 2
minutes, then add the sugar; the moment the sugar is
dissolved the jelly is ready to put in glasses.— Mary A.
Champiin, Cameron, Mo.
Currant Jelly.— Wash currants, mash in a
porcelain dish, squeeze through jelly-bag, rinse out bag,
run the juice through again without squeezing, then to
every pt. of juice add 1 lb. sugar; while boiling, skim
off scum and boil until stiff (20 minutes); an excellent
jelly is made by taking currants, % red raspberries,
and proceeding as above ; these, taking ^ each, make
a better preserve then either one alone. — Mrs. W. F.
Pascoe, S. Easton, Pa.
Currant Jelly.—Jam the currants and get the
juice all out; boil the juice 5 minutes, the sugar being
placed in the oven and heated very hot, then add sugar
and boil 1 minute; 1 lb. sugar to 1 pt juice.—Flora
Tilden, Covington, Pa.
Elderberry Jelly.— 1 qt elderberries, 1 pt
water; boil together a few minutes, then press through a
towel rill all the juice is extracted; 1 qt crab-apples and
1 pt. water boiled together, and juice extracted in same
way; the apples should be cut once or twice through be-
fore boiling; now mix the juice of both together, and to-
1 pt. juice take 1 lb. white sugar and boil about 10 or 15
minutes till it will jelly nicely; elderberry juice will not
jelly when taken alone, but by adding the juice of apples
it gives a beautiful jelly.— Mrs. D. N, Lekman, Lan-
caster, Pa.
Grape Jelly.— I prefer Concords, just turning
purple; place grapes in preserving-kettle with water to
nearly cover them, stir often till they are all breaking
open, then pour in jelly-bag and drain, but do not press
thejuice out, weigh and return the juice to the fire, then
weigh out as much sugar as there was of juice; when the
juice commences to boil, put in half the sugar, stir a little,
when this boils, strain through a clean cloth and return
again to the fire; now, when it again boils, add the re-
mainder of the weighed sugar, stir gently, and pour in
glasses to cool for future use. I make other fruit jellies
the same way; take the grapes from the jelly-bag and
press the pulp through a tin or fine sieve; add as much
sugar as you have of the pulp, and cook till done; this
makes a very good grape butter.— Mrs. Lima Collins,
Chapman, Neb.
Gooseberry Jelly.— Bruise a quantity of goose-
berries and pass them through a sieve, and add % of
their weight in loaf sugar; boil fruit with sugar to a jelly
so thick that when dropped into a dish it will not adhere
to it, then strain.—Miss Tillie Eurick, Prospect, O.
Strawberry Jelly.— Squeeze the juice from
freshly gathered berries, for the slightest tendency to
fermentation will spoil the whole process; let the juice
drip, without squeezing, through a flannel bag; to each
pt. of this clear juice allow % lb. sugar; put this syrup
over a briskly burning fire, and boil hard just 20 minutes;
stir as little as possible, and only at first, till the sugar is
dissolved, and then always with a silver spoon; do not
attempt to make more than 3 or 4 lbs. of jelly at once,
and attention to every little particular direction given is
necessary to insure success. Jellying requires more pains
than almost any other process of cookery; strawberry
jelly, when well made, more nearly resembles guava
jelly than any other that can be prepared from the fruits
of the temperate zone.— C. Maggie Meldakl, Scott, W.
Va.
Tomato Jelly.— 1 pk. yellow tomatoes, cut in
pieces and boil until soft, strain through a cloth; to every
cup of juice take 2 cups sugar; put the juice on and let
boil 20 minutes with 1 lemon sliced; then add heated
sugar and let boil 15 minutes longer; treat the same as
other jellies.—Mrs. Frank H. Weir, La Porte.
Apple Marmalade.— Take sour apples, core but
do not peel, put on the stove with enough cold water to
cover and boil; when cooked soft, strain through a colan-
der to separate from the skins; then take half as much
sugar as strained apples, season with ground cloves and
allspice, and boil until thick; lay 2 slices of lemon in
each jar before sealing.—Miss Ada Male, Delaware, O.
Cranberry Marmalade.—Wash and pick over
the berries, and to every qt. of fruit add 1 pt. water and
cook 1 hour, stirring constantly; then remove from fire,
and to every qt of berries add 1 teaspoon soda; stir and
skim off the green froth that rises, then strain through a
coarse sieve, and then to every cup of juice add 1 cup
granulated sugar; return to fire and cook % hour, then
put in molds, and it i$ ready for use in 24 hours.—Mrs^
H. K. Severance, Scottsville, N. Y,


118
MY "FAVORITE RECEIPT:'
Ginger Cookies.—2 cups best N. O. molasses, 1
cup sugar; boil together until quite thick; when cool
add 1 cup butter, 1 egg, 1 teaspoon ginger and % tea-
spoon cinnamon; stir all well together; then add %
cup cold water, in which are dissolved 2 small teaspoons
soda; then flour to moderate thickness; roll thin; cut
and bake quickly.— Mrs. M. A. Munger, Montrose,
Pa.
Ginger Cookies.—l cup sugar, 1 cup molasses, l
cup lard, 2 eggs, 3 teaspoons saleratus, ginger to suit
your taste, % cup water, 4 tablespoons vinegar.— Mrs.
George Priest, Bryan, O.
Molasses Cookies.—1 cup butter, 2 cups molas-
ses, 1 teaspoon cloves, 1 tablespoon ginger; sufficient
flour to make a stiff batter, not dough; mould with the
hands into small cakes, and bake in a steady rather than
quick oven, as they are apt to burn.—Miss Anna Beau-
metz, Berea, O.
Dandy Cake.—2 cups sugar, 1 cup butter, 3 cups
flour, 1 cup m^, 3 eggs, 3 teaspoons Royal Baking
Powder; put this in 2 pans; save enough for another, in
which put 3 tablespoons molasses, 1 teaspoon cloves, 1
teaspoon cinnamon, 1 teaspoon allspice, and a handful
of raisins; put this when baked between the other 2 with
jelly or icing.— Mrs. F. D. Fulkerth, Lebanon, O.
Delicate Cake.—1 cup each butter, sugar, and flour,
2 tablespoons milk, whites 4 eggs, 1 teaspoon Royal
Baking Powder.— Mrs. Sarak A. Hurd, Thorndike,
Mass.
Drop Cakes.— 1 qt milk, a large teaspoon sale-
ratus, dissolved in a cup cream, to which stir in flour
very smoothly until a thick batter; then dip your spoon
in milk, and with it place your batter at short distances
in a buttered pan; very delicate made entirely of cream,
either with or without eggs.— George L. Miller, Wel-
lington, Kans.
Fig Cake.— Wkite: 2 cups sugar, % cup butter,
% cup milk, 3 cups flour, 2 teaspoons Royal Baking
Powder, whites 8 eggs; bake in 2 layers. Dark : 1 cup
sugar, % cup butter, % cup milk, 1% cups flour, 1 tea-
spoon Royal Baking Powder, yelks 7 eggs, and 1 whole;
bake in 1 layer; lay % lb. figs in center before baking;
cinnamon and allspice.—Mrs. Eliza M. Tkompson,
Plainsborough, N. J.
Fig Cake.— 2 cups sugar, % cup butter, 1 cup milk,
whites 5 eggs, 3 teaspoons Royal Baking Powder, 1%
pts. flour; flavor to suit taste; bake in layers. Filling:
Chop 1 lb. figs fine, and cook them until soft and smooth
with 1 teacup water, and % cup sugar.—Jennie M.
Howell, Goshen, N. Y.
Fig Cake.— 1 egg, butter size of an egg, 1 cup
sugar, % cup sweet milk, 1% cups flour, 2 teaspoons
Royal Baking Powder; bake in 3 plates; 1 lb. figs
chopped fine, to which add 1 teacup boiling water, %
teacup sugar; cook until soft and smooth; put between
cakes.—Mrs. Sarak A. Hurd, Thorndike, Mass.
Fig Cake.— 1 cup butter, 2 cups sugar, cups
flour, 1 cup sweet milk, yelks 6 eggs and whites 3 eggs,
2 teaspoons cream tartar, and 1 teaspoon soda; bake in
3 layers, and spread fig marmalade between. Marma-
lade: 1 lb. best figs chopped fine, 1 cup sugar, cup
water, boiled to a paste; after the cake is put together,
put on a white icing over top and sides; flavor cake
and icing with lemon or vanilla.— Lizzie Rundlett,
Manchester, N. H.
Forty-Minute Cake.— 1 cup unsifted flour, 3
eggs, 1 cup sugar, hardly % cup butter, 4 great spoons
sweet milk, 1 heaping teaspoon Royal Baking Powder,.
extract lemon.— Mrs. Ada Van Antwerp, Oakland,
Cal.
Fruit Cake.—1% lbs. butter, 1% lbs. sugar, 1%
lbs. flour, 18 eggs, 1% teaspoons soda, 1% cups molas-
ses, 2 lbs. raisins, 1% lbs. almonds, 1 % lbs. currants, 1
lb. dates, lb. citron, lb. figs, 2 oz. cream cherries,
1 tablespoon cinnamon, 1 tablespoon allspice, 1 table-
spoon nutmeg, 1 cup grape jelly, juice 1 orange.—Miss
Clara M. Dagne, DalFon, O.
Gold Cake.— Yelks 4 eggs, 1 cup sugar, % cup
butter, % cup water, 2 cups flour, 1 spoon Royal Baking
Powder; flavor with pine-apple.— Mrs. I. N. Palmer,
Trinity, Tex.
Fruit Cake.— 1 cup butter, 1 cup sugar, 1 cup mo-
lasses, 1 cup sweet milk, 3 cups flour, 5 eggs beaten
separately, 2 teaspoons Royal Baking Powder, 1% lbs.
raisins, ^ lb. currants (dusted lighdy with flour before
adding), 1 teaspoon each of ground cloves, allspice, and
cinnamon, 1 grated nutmeg, and % wineglass brandy;
bake in a carefully heated oven.—Miss Frederica M.
Minckler, Brookville, Ind.
Ice Cream Cake.—2 cups pulverized sugar, ^
cup butter, 1 cup milk, 1 cup corn-starch, 2 cups flour,
whites 7 eggs beaten stiff, 1 teaspoon Royal Baking
Powder; bake in jelly-cake pans. Filling: pt. boil-
ing water poured over 4 cups granulated sugar; boil
slowly (do not stir) until it strings from the spoon;
then pour boiling hot over the stiffly beaten whites of
4 eggs; beat until cold and creamy; add 1 teaspoon
Royal Extract Lemon, or the juice 1 lemon; spread
thickly between layers, and on top.—Nettie P. Hophins,
Rutland, Md.
Indian Pone Cake.—2 cups corn-meal, 1 cup
flour, 2 cups milk 2 eggs, lump butter or lard as large
as a walnut, 2 tablespoons sugar, 2 teaspoons Royal
Baking Powder; proceed same as with New Orleans
corn-bread. —Mrs. Caroline Milleysach, Lancaster, Pa.
Jelly Cake.—1 cup sugar, 2 eggs, 4 tablespoons
melted butter, 5 tablespoons sweet milk, 1% cups flour,
2 teaspoons cream tartar, 1 teaspoon soda.— Carrie M.
Hagin, South Lansing, N. Y.
Jelly Cake.— 1 lb. sugar, 3 eggs, 3 level cups flour,
1 cup sweet milk, % cup butter, 2 teaspoons Royal Baking
powder; flavor as desired; mix eggs and sugar together,
add your butter, then your milk and flavoring, and lastly
your flour with baking powder mixed dry in flour; bake
in jelly-cake pans.— Clara C. Marshall, Greensburg,
Pa.
Rolled Jelly Cake.—3 eggs, 1 teacup white
sugar, 3 tablespoons water, 1 teaspoon Royal Baking
Powder, 1% cups flour; this will make 2 cakes; bakein
oblong pans; spread jelly over top and roll quickly;
wrap in napkin and let cool.— Sadie Sufficool, Hazleton,
Iowa. •
Johnny Cake.— 1 cup flour, 1 cup corn-meal, 1
cup sweet milk, 1 egg, 2 tablespoons sugar, 2 tablespoons
lard, % teaspoon salt, 2 teaspoons Royal Baking Pow-
der.— Jennie Becker, Alba, Pa.
Jumbles.— 3 cups sugar, 2 cups butter, 1 cup but-
termilk, 3 eggs, 1 teaspoon salt, 2 teaspoons saleratus;
spice to taste (this makes very nice cake; I never tried it
with Royal Baking Powder); mix hard enough to roll
out, and cut out with cake-cutter.—Mrs. Martha F
Strait, Stockholm, N. J.


MISCELLANEOUS RECEIPTS.
119
Lady Cake.— Whites 12 eggs, 3 cups sugar, 1 cup
butter, 6 cups flour, % cup sweet milk, 3 teaspoons
Royal Baking Powder; beat % the whites and sugar
togetheruntil it looks like icing.— Mary Fletcher, Madi-
son, Ala.
Yellow Lady's Cake.— % cup butter, l cup
sugar, % cup sweet milk, 3 scant cups flour, yelks 4
eggs, 1 teaspoon soda, 2 teaspoons cream tartar, 1 tea-
spoon vanilla.— Caroline E. Shepard, New Haven,
Conn.
Lady-Locks.— Make a good puff paste, which roll
out, cut in strips about % inch wide (not too thin) and
about 6 inches long; wash them with egg while they
are on the board; take 1 at a time and wind in spiral
form around a stick of hickory or some other tasteless
wood about 4 inches long; bake on greased baking-
sheets to a nice brown: they are improved by sifting
powdered sugar over them before baking; after they are
baked, remove sticks and fill with the following Cream:
Take 1 cup sweet cream and set on ice to cool thoroughly,
then dissolve 1 teaspoon gelatine in % gill water, add
about y cup sugar and 1 teaspoon Royal Extract Van-
illa: stir it all well together, and set in cold water to cool,
not to harden; beat cream, and when whipped light stir
in the gelatine, in which the sugar and flavor have been
placed; make a pyramid-shaped bag, cut an opening at
the end; put the cream in this, and fill the puff paste.—
Mrs. Lena Eckert, Nyack, N. Y.
Lebanon Cake.—1 lb. sugar, 3 eggs, % pt. butter
scant, 1 pt. milk, 2 teaspoons Royal Baking Powder;
flour for a stiff batter.—Mamie Barr, Columbia, Pa.
Lemon Puffs.— Bruise 1 lb. refined sugar and sift
it through a fine sieve; put it into a bowl with the
juice 2 lemons, and mix together; beat the white 1 egg
to a very stiff froth, put it into bowl; add 3 with 2 rinds
of lemon grated; mix it up well and drop on the puff in
small drops and bake in a moderately heated oven.—
Mrs. E. Duekring, 511 Fourth street, S. E., Washing-
ton, D. C.
Leopard Cake.—Whites 5 eggs, % cup butter, 2
cups white sugar, 2 cups flour, 1 cup sweet milk, 2 tea-
spoons R oyal Baking Powder; flavor with lemon. Gold
Part: Yelks 5 eggs, 2 cups sugar, 2 cups flour, % cup
butter, 2 teaspoons Royal Baking Powder, 1 cup sweet
milk. Dark part: 1 cup brown sugar, cup butter, %
cup sweet milk, % cup molasses, 2 cups flour, 1 egg, %
teaspoon soda; all kinds of spices; when putting into
the pan to Inke, put in by spoonfuls, first white, then
of yellow, and then of brown.—Mrs. Emma C. Lantz,
Easton, Pa.
Lincoln Cake.— 1 cup butter, 2 cups sugar, 1 cup
milk, 1 cup corn-starch, 2 % cups flour, whites 6 eggs, 1
teaspoon soda, 2 teaspoons cream tartar.— Caroline E.
Shepard, New Haven, Conn.
Loaf Cake.—2 lbs. flour, 1# lbs. sugar, 1% lbs.
butter, 1 pt milk, pt. yeast, 2 eggs, 1% nutmegs, 2
lbs. raisins, % lb. citron; stir butter and sugar to a
cream; then take % the flour and grate in the nutmegs;
then % the butter and sugar; then 2 beaten eggs; then
the pt. of milk, and the rest of the flour; mix thoroughly;
then the yeast; mix well together for 10 or 15 minutes;
cover the batter and keep it warm overnight; in the
morning stir in the other half of the butter and sugar,
and let it rise for the second time; when light enough, stir
in 1 dessertspoon vanilla fruit flavoring; pour into the
pans; let stand 1 hour; bake 1 hour. Or the following : 4
coffeecups sugar, 2 coffeecups butter, 7 coffeecups flour,
4 eggs, 2 cents' worth baker's yeast, 1 pt. milk, 2
nutmegs, 1 lb. raisins, % lb. citron, 1 dessertspoon
vanilla; this cake is mixed the same as the first; some
prefer this to the other; it is more expensive.—Miss
Linda S. Shepard, New Haven, Conn.
Minnehaha Cake.—1% cups granulated sugar, %
cup butter, stirred to a cream, whites 6 eggs, or 3 whole
eggs; 2 teaspoons cream tartar put into 2 heaping cups
flour, and both sifted together; 1 teaspoon soda in %
cup sweet milk; bake in layers; the cups used are of
medium size; Royal Baking Powder can be used instead
of cream tartar and soda. Filling: 1 cup sugar and
a little water; boil together slowly until brittle when
dropped into cold water; then remove from fire; stir
quickly into the well-beaten white of 1 egg; add 1 cup
stoned raisins, chopped fine; put on cake hot.-—A. AU
hinson, Camden, N. J.
Neapolitan Cake.— White part; 2 cups white
sugar, 1 cup butter, 1 cup sweet milk, 4 cups flour, 3
teaspoons Royal Baking Powder, whites 8 eggs; flavor
with lemon or vanilla. Dark part: 1 cup butter, 1 cup
cold coffee, 3 cups brown sugar, 4 cups flour, 5 eggs, 3
teaspoons Royal Baking Powder, 1 cup raisins seeded,
2 oz. citron, cut fine; spices to taste; 2 teaspoons
extract pine-apple; build with a layer of white and 1 ol
dark, with icing between the layers.—Mrs. A. J.
Williams, Elliston, Ky.
Hickory-nut Cake.—1 lb. flour, 1 lb. sugar, ^
lb. butter, 6 eggs, 2 teaspoons cream tartar, 1 teaspoon
soda, % cup sweet milk; beat the cake thoroughly, and
then stir in 1 pt . hickory-nuts; bake in a steady but not
too quick oven; the white part of a cocoanut grated or
1 pt. blanched almonds pounded may be substituted.—
Caroline E. Shepard, New Haven, Conn.
Poor Stan's Cake.— Break 1 egg into a teacup;
beat it; fill the cup up with sweet milk; 1 cup sugar, 2
cups flour, % teaspoon soda, 1 teaspoon cream tartar; no
shortening.—Mrs. G. W. Baker, Manchester, N. H.
Pound Cake.— 1 lb. sugar, 1 lb. butter, 10 eggs, 1
lb. flour, 1 heaping teaspoon Royal Baking Powder;
beat the sugar and yelks together; the flour and butter;
the whites separate; stir the eggs together first; then
mix in the butter and flour; flavor to taste.—Mrs.
Martka F. Strait, Stockholm, N. J.
Poverty Cake.—l cup sugar, % cup butter,
whipped together, 1 cup milk, 1^ teaspoons Royal
Baking Powder, all kinds of spices, 1 cup raisins chopped,
flour to stiffen.—Mrs. H. E. B., Lowell, Mass.
Sand Tarts.— 1 lb. sugar granulated, % lb. butter,
1 lb. flour; rub all together; then put in 2 eggs; after-
ward roll out thin like wafers; sprinkle over cinnamon.—
Mrs. Spangler, Camden, N. J.
School Cake.— 1 cup each butter, flour, sugar, 1
egg, 2 heaping teaspoons Royal Baking Pqjvder.—»
Jessie Catt, Piasa, Ill.
Silver Cake.— % cup butter, 1% cups white sugar,
% cup sweet milk, whites 5 eggs, % teaspoon soda, 1
teaspoon cream tartar (but instead I would prefer Royal
Baking Powder), 2% cups flour.—Mrs. Emma Grove,
Swanton, O.
Silver Cake.— Whites 8 eggs, 1 cup butter, 2 cups
sugar, 1 cup water, 6 cups flour, 1 spoon Royal Baking
Powder; flavor with lemon.—Mrs. J. T. Wood, Trinity,
Tex.
Sponge Cake.— 2 eggs, whites and yelks beaten
separately, 1 cup powdered sugar, 1 cup flour with 1
teaspoon Royal Baking Powder sifted with it; flavoring
lastly; add a scant % cup boiling water; bake slowly;


120
MY "FAVORITE RECEIPT"
bake in tins 4 by 8 in. and 2 in. high; frost when done;
check off into squares; stick % of English walnut on
each block, and you have a pretty basket of cake.—
Afiss Sara V. Hartwell, Sherbourne Four Corners,
N. Y.
Sponge Cake.— 1 lb. sugar, beaten with the yelks
eggs, % lb. flour, 2 teaspoons Royal Baking Powder,
% cup sweet milk; add the whites of eggs beaten very
light.—Mrs. M. E. Crovatht Audubon, Minn.
Tip-Top Cake.—2 cups sugar, 2 eggs, 2 cups
sweet milk, % cup butter, 2 heaping teaspoons Royal
Baking Powder, cups flour ; bake in 2 cakes ^ hour;
I make cocoanut or chocolate cake after this receipt, and
bake it in layers or otherwise. — M. M. Bichnell, McGre-
gor, Iowa.
Tipsy Cake.— Put a sponge-cake into a deep china
or glass dish; pour round it some white wine; raisin is
very nice, and a wineglass of brandy; let the cake soak
up the wine, and then strew sifted sugar over it, and pour
in the dish a rich custard; ornament the top by sticking
a light flower in the center or bits of clear currant jelly,
or blanch and split some sweet almonds and stick them
thickly over the cake. A small sponge-cake is used, as
large as a biscuit—Mrs. Luke Chappell, Elyria, O.
Vanilla Cream Cake.— 2 cups sugar, % cup
milk, 3 eggs, 2 cups flour mixed dry with 2 teaspoons
Royal Baking Powder, % cup butter; bake in sheets.
<£rea.m ; Take nearly 1 pt. sweet milk; heat, and when
nearly boiling add 2 tablespoons corn-starch wet in a
little cold milk, 2 eggs well beaten, 1 cup sugar; cook
and stir all the time until thick; stir in a small piece of
butter, 2 tablespoons Royal Extract Vanilla. — Liltie
Anna Hale, Shelbyville, Ind.
Walnut Cake.— 1 cup butter, 2 cups sugar, 1 cup
milk, B% cups flour, 2 cups walnut meats chopped or
-rolled fine, 4 eggs, 2 teaspoons Royal Baking Powder;
beat whites of eggs separately; 2 loaves.— Mrs. B. H.
Bill, Rockville, Conn.
Washington Cake.— 1 cup sugar, 1 cup flour, 3
eggs, 1 teaspoon Royal Baking Powder, 2 tablespoons
sweet milk. Filling: 2 eggs, 1 pt. milk, % cup flour,
J^ cup sugar; bake in a long pan and then split the cake
open and put your filling in and serve when cold.—Mrs.
. Sarah E. Hale, Piasa, IIl.
Watermelon Cake.— White: Whites 5 eggs, 2
.cups white sugar, y2 cup butter, 3 cups flour, % cup
sweet milk, 1 tablespoon Royal Baking Powder. Red:
Yelks 5 eggs, 1 cup red sugar, cup butter, 2 cups
flour, ys cup sweet milk, 1 tablespoon baking powder,
% lb. raisins, rolled in flour; first put the white part
into a cake-pan, keeping it away from the center and
well around the sides; then pour the red part into the
center, then bake; the sugar should be bright red.—
. Mary Fletcker, Madison, Ala.
Watermelon Cake.— White part: l cup white
sugar, yz cup butter, whites 4 eggs, % cup milk, 2 cups
flour, 1 teaspoon Royal Baking Powder; flavor with
lemon extracts. Red part: 1 cup red sand sugar, J£
cup butter, yelks 4 eggs, 1 ciip milk, 2 cups flour, 1 tea-
spoon Royal Baking Powder; flavor with vanilla ex-
tracts; rub the butter and sugar to a cream, add the
milk, then theeggs well beaten, then the bakingpowder
sifted with the flour, lastly the flavoring; line a well-but-
. tered tin with paper and put 1 tablespoon white and 1
red until the dish is full; bake in an even oven 30 minutes.
— Mrs. Lottie Stowell, Santa Maria, Cal.
Wedding Cake.— Red and dark: 3 eggs well
ibeaten, 1}4 cups white sugar, 1 cup milk, 2 teaspoons
Royal Baking Powder, a little salt, flour to make it of
medium thickness; % of this makes the red by adding 1
teaspoon of strawberry coloring, the other half makes
the dark by adding % cake of grated chocolate. White
part: Whites 3 eggs, 1 cup white sugar, % cup butter,
1 cup milk, 2 teaspoons Royal Baking Powder; flavor
with vanilla. Yellow part: Yelks 3 eggs, 1 cup sugar,
% cup butter, 1 cup milk, 2 teaspoons baking powder,
flavor with lemon; bake in jelly-cake tins.— Mrs. Anna
E. Wentzelle, Dennisville, N. J.
Cream Candy.—1 lb. white sugar, 3 tablespoons
vinegar, 1 teaspoon extract lemon, 1 teaspoon cream tar-
tar, add little water to moisten sugar; boil till brittle; then
put in extract; turn out quickly on buttered plate; when
cool pull and cut in squares.—Jennie Luchey, Nicker-
son, Kans.
Chocolate Creams.— Take 2 cups granulated
sugar, % cup cream; boil just 5 minutes, take from stove
and flavor with vanilla, and stir until it is stiff; butter
the fingers slightly, work the candy into little balls and
lay on buttered plates until cold; in the meantime have
% cake of chocolate broken in small pieces in a bowl;
set the bowl over the tea-kettle to melt; when melted
take the balls with a silver fork, and roll them in the
chocolate and return to the plates to harden.—Jennie M.
Howell, Goshen, N. Y.
Tomato Catsup.— 1 pk. tomatoes, unskinned;
wash well; boil till soft; rub through a sieve and boil till
quite thick; add 4 tablespoons salt, 2 tablespoons each
of ground allspice, black pepper, mustard and cloves, %
teaspoon red pepper, 3 large onions cut fine; boil
together % hour; to every qt. of the mixture add % pt.
vinegar; keep closely bottled; bottle while hot.—Mrs.
Caroline Milleysach, Lancaster, Pa.
Fried Salt Codfish.— Cut the fish (if not al-
ready in pieces) as you would cut fresh fish for frying;
soak 24 hours, changing the water once or twice, roll in
flour, and fry in butter, drippings, or in whatever you
would fry fresh fish, and it will be almost, if not quite,
as good.—Miss Milly Scott, Skiddy, Kans.
Doughnuts.— 1 cup sugar, 1 cup sweet milk, 2
tablespoons butter, 2 tablespoons lard, 3 eggs, 3 teaspoons
Royal Baking Powder, cinnamon or spice to taste; mix
soft; will make about 40.— M. M. Bicknellt McGregor,
Iowa.
Stewed Ducks.— See that the ducks are nicely
picked; stuff them with bread and butter flavored with
onions, pepper, and a few celery-seeds; flour them, then
brown them in lard in a frying-pan; have ready an
iron stew-pot; put in a few slices of ham, 2 chopped
onions, water, pepper, and salt, with a few blades of
mace; put in the ducks and let them stew gently but
constantly for 2 or 3 hours; flour the ducks each time
that you turn them in the pot; thicken the gravy with
butter rolled in flour.— Minervia Ridley, Marion, Ind.
Baked Apple Dumplings.— To l qt. flour add
2 teaspoons Royal Baking Powder, a pinch salt, 1 table-
spoon lard, 1 tablespoon butter; mix with milk to a thin
dough, stiff enough to roll out; roll % inch thick, cut in
squares large enough to cover 1 apple; bring the 4 cor-
ners together and pinch; put in buttered pan, pinched
ends down, and bake; after baked, wash over with a
beaten egg, and set in oven for a few minutes; to be eaten
hot with sauce, or sugar and milk.—Mrs. Spragar,
Camden, N. J.
Egg1 Custard.— 6 eggs, 2 cups sugar, 1 cup sweet
milk, nearly 1 cup butter, 1 tablespoon flour; 'ho
sugar in the whites, % in the yelks; beat the whites to a-