EOS
VTI
Greenfiel












BOCKER
KNICKE
Trust Co.
Capital, $1,000,000.
PLAZA 1943
ZIT, FIFTH AVENUE.
All the recepts.
macked aut are
I pun are good
and if trud what
Incuenfel ates
Lenuce they are
carrud
hat hassleh. Tak selen
Charles F. Watson
C. Lowrence Perkins
Amzi L. Barber
Frederick O. Boune
Alfred L. White
Charles T. Cook
John Mageey
Henry A. Morgan
Henry C. Berlin


A BOOK
FOR THE COOK.
OLD FASHIONED RECEIPTS
... FOR...
| NEW FASHIONED KITCHENS.
PUBLISHED UNDER THE AUSPICES OF
The Village Improvement Society
...OF...
Greenfield Hill, Conn.
BRIDGEPORT, CONN. :
THE HURD & TAYLOR CO., PRINTERS.
1899.


*************************
| TESNEW YORK
Pun LIBRARY
388025B
ASI, LENOX AND
TILU FOUNDATION
scenes" Depan Camore
*************

IMPORTERS OFC)
FINE CHINA,
GLASS
AND POTTERY,
******
***
********************************************
*******
5TH AVENUE AND
30TH STREET;
NEW YORK
******
TELEPHONE CALL, 3741-38TH ST.
**
******
******************
*


A BOOK FOR THE COOK.
PREFACE
The object of the compilers of
A BOOK FOR THE COOK ..
has been, to collect valuable old fashioned receipts inherited by them from
the original settlers of the New England states.
Many of these formulas have been jealously guarded and secretly pre-
served in private families who were famous for them, and they have been ob-
tained only through the courtesy of individuals, now to be given to the public
for the first time.
Doubtless this book will prove a valuable assistant in every
kitchen, while the old time associations that it will revive will appeal to all
good housewives. It will also commend itself to those interested in the in-
struction of children in hygenic cooking that calls for trained skill and scien-
tific knowledge. Although courses in cooking have only recently been intro-
duced into the public schools of the country, the usefulness of the study has
been universally acknowledged and commended; therefore not only teachers
but scholars will be pleased to have the benefit of successful receipts that
have been tried by generations of skilled cooks.
The advertisements that have been inserted, add greatly to its value,
as they are useful guides to where the best articles necessary to a household
can be obtained, and they have been selected with unusual care with refer-
ence to this purpose.
This book is dedicated to all good housewives and especially to
Mrs. Frederic Bronson, who has been foremost in her interest and generosity
in promoting the work of THE GREENFIELD HILL VILLAGE IMPROVEMENT
SOCIETY,


innnnnnnnminnnnnnnnnnnn
eros
PARK & TILFORD
IMPORTERS
JOBBERS
AND..
RETAILERS
OF ...
High Class Groceries
AND...
Delicacies for the Table,
Wines, Etc.
Catalogues, Quotations aŋd Price Crists
on Application.
917 and 919 Broadway, corner 21st St.
1412, 1414 and 1416 Broadway, corner 39th St.
789 and 791 Fifth Avenue, and 5 and 7 E. 59th St.
248, 250, 252, and 254 Columbus Avenue, cor. 72nd St.
118, 120 and 122 Sixth Avenue, near 9th St.
NEW YORK.
ora


ELASTIC STARCH is the only genuine article.
SOUPS.
FRENCH BOUILLON.—5 pounds shin of beef, 1-4 pound calves liver. After
washing, put in covered pot of cold water, let warm slowly, skim before boil-
ing and add 1 carrot, 1 turnip, 1 parsnip, peeled and cut in four pieces ;
1 spray parsley, 2 beets cut in half, 2 whole peppers, 2 whole cloves, 1 small
bay leaf, 1 teaspoon salt, 1-4 nutmeg grated, cover and boil slowly 4 hours,
put in bowl, use next day after taking off fat. – Mrs. H. H. Duryee...
FRENCH BOUILLON.—Put 5 pounds of beef in cold water, cover, simmer
until scum is taken off, then let boil slowly, add 2 carrots cut in half, 1 white
turnip, 1 parsnip, 2 leeks, 1 celery root, a little parsley, 1 bay leaf, 2 cloves,
2 whole peppers, 1 garlick; boil slowly five or six hours. Very nourishing.
-Mrs. Kissam.
CALVE'S HEAD SOUP.-To the head and feet add at least 10 quarts of water;
when boiled sufficiently to enable you to remove the meat from the bones,
take them out of the water and select the best pieces for the stew, return all
into the pot and let the soup boil well. Take out all the bones about 2 hours
before it is to be served and add the following seasoning: A tablespoonful of
ground cloves, 1 of alspice, 1-2 of mace, 1-2 of a nutmeg, 1-4 teaspoonful of
cayenne pepper, black pepper and salt to the taste. 2 white onions and 3
tablespoonsful of thyme, savory and sweet majoram, mixed well and passed
through a sieve; have ready force meat balls, which must be made of tender
veal cutlets and about the fourth part of the fat of some salt pork, minced
very fine and seasoned with a little nutmeg, pepper and salt; beat up an egg
and mix it in, then roll in balls with flour and fry them a light brown, put
the balls in the soup and also the yolk of a hard boiled egg and a few slices of
lemon. About 20 minutes before serving, put into the soup one quart of
white wine and one pint of port, or if you do not care to mix the wines, put
in 3 pints of either one. If you cannot procure the feet you may substi-
tute 2 pounds of soup meat. Brown about a 1 1-2 pint of flour, mix with it
nearly 1-2 a pound of butter rolled very smooth, and stir it into the soup half
an hour before you dish it. The brains must be tied in a clean linen cloth
and boiled; when done they may be returned to the soup or made into cakes,
to serve with the stew, by mixing them with a little flour, an egg, pepper,
salt and nutmeg, formed into little cakes and fried.
THE STEW.-Put the best pieces of the meat into a stew pan with butter
and flour on the bottom, lay them close together, season as you do the soup,
flour the top, cover all with soup and put it into the oven; garnish with slices
of lemon and lay the balls on top.
- Theodora Duer.
Knox's Gelatine the Purest Made.


E. N. Sipperly Drills Artesian Wells, and sells Windmills.
33311
KNOX'S RENOWNED HATS
WORLD
RENOWNED
IN
THE STANDARD OF FASHION EVERYWHERE.
W
194 FIFTH AVE., UNDER FIFTH AVENUE HOTEL, NEW YORK. :
212 BROADWAY, cor. FULTON ST., NEW YORK.
340 FULTON STREET, BROOKLYN.
191-193 STATE ST., PALMER HOUSE, CHICAGO.

AGENTS
IN ALL THE
PRINCIPAL CITIES.
WE KNOX
NEW YORK
Six Highest Awards at the Columbian Exposition.
PROFIGA
OVEC
H. HICKS & SON,
NO. 1183 BROADWAY,
NEW YORK
FINN FRUITS.


Beware of imitations. Use ELASTIC STARCH.
CLAM SOUP.—50 clams, 1 carrot, 1 leak, 1 onion and 1 parsnip. Put the
clams in a deep saucepan with the above vegetables ; add enough stock to
make them boil, then add 1-2 a pound of crackers, or else a piece of bread as
large as your fist, and a piece of butter. Let them boil at least 1 hour ; take
it off the fire, take out the vegetables and add 2 spoonsful of flour well mixed
with a piece of butter large as a hen's egg, stir it well and before serving add
a little mace and a cup of boiled cream and a small pat of butter.-G M.B.S.
TOMATO SOUP.-1 tablespoonful of cornstarch, 2 tablespoonsful of flour and
1 of butter. Stir this together over the fire until it is smooth, add by degrees
1 quart of milk scalded in a double boiler and stir constantly. Let this boil
up once, add pepper and salt, keep the mixture hot: meanwhile cook a quart
can of tomatoes 15 minutes, strain add a small 1-2 teaspoonful of soda.
Just as it is ready for the table add the milk mixture; both must be boiling
when mixed but should not be allowed to boil again.- J. A. S. Burr.
ASPARAGUS SOUP.-For 12 persons. Take 3 bundles of asparagus, take off
all the green ends and put them in water with a little salt and cook them well,
then dry them and pass them through a very fine sieve. Take a saucepan
and melt 1-4 a pound of butter and mix with it some flour, then add some
soup to make a sauce, add to this sauce the puree of asparagus, and just be-
fore serving it add a little cream and a big piece of butter. Serve it yery hot
and have some little pieces of fried bread to serve with it.
String bean soup may be made by substituting them for asparagus.
-Sara G. Bronson.
CONSOMME WITH POACHED EGGS.—Take 6 eggs and drop them 1 by 1 into
boiling water in which has been melted a saltspoonful of salt, add a table-
spoonful of vinegar to the water; when the eggs are firm transfer them to
the tureen to which add very gently 3 pints of consomme.
COLD CONSOMME OR BOUILLON.-Make a strong consomme and set it in the
ice-box to cool; remove the fat and when wanted, heat until it liquifies, then
cool it very quickly in icu and serve it in cups before it congeals.
-S. G. Bronson.
OYSTER SOUP.-Made with milk or water. Drain and wash 50 oysters,
bring them to the boiling point and drain, saving the liquor, to this add a
pint of water, 6 whole pepper corns, the same of whole allspice and a tiny bit
of mace; rub together 2 tablespoonsful of butter and 1 of flour, add to the
liquor a pint of milk, when hot add the thicking, stir constantly until smooth
and of the consistency of thin cream ; add the oysters, a teaspoonful of salt
and serve immediately. The thickning may be omitted, the butter added at
the last moment with the oysters, and water used instead of milk.
– Mrs. E. H. Nichols.
NOODLES FOR SOUP.-Beat 1 egg, add 4 tablespoonsful of milk, make into
a paste with flour; roll thin and leave on pastry board until dry enough to
cut into narrow strips and inch long, drop into soup 10 minutes before serving.
Variety of Delicious Desserts made from KNOXS GELATINE.


T
N
Sinnorlov can fit you out with Lumber, Farm and Business Wagons, Carriages,
J Pleasure or Bike Wagons. L. D. Telephone. Westport, Conn.
Eventful Summer
for Shoppers!
Demolition of
Prices and Buildings,
at Howland's,
Bridgeport.
The broadening out of our business necessitates the
tearing down and building up the two rear buildings
connected with our present store to a uniform height of
five stories.
This enlargement absolutely requires the sacrifice of
more than half of our usual stock, as the selling space
during alteration is to be reduced one half. We there-
fore make tremendous cut in prices in every department.
Our Ante Building Sale is the
Greatest Money Saving Sale Yet.
sinonennenenenenninnensnennunenene
I2


ELASTIC STARCH First and Best.
TRY IT.
BROILED OYSTERS.—Drain the oysters thoroughly through a cullendar, and
dry them, put in an oyster broiler and cook. Pour over them hot melted
butter, after they are put into the dish in which they are to be served, season
with pepper and salt.
DEVILED ČLAMS.—50 clambs chopped fine, 1 coffee cup grated bread crumbs,
6 hard boiled eggs, chopped; melted butter size of an egg, 1 onion grated fine,
salt, pepper and parsley to taste. Soak bread crumbs in milk enough to cover
them, fill shells, sprinkle bread crumbs over and bake 20 minutes.
CLAM FRITTERS.—12 clams minced fine, 1 pint milk, 3 eggs; add the liquor
from the clams to the milk, beat the eggs and put to this, with salt and pep-
per, and flour enough for a batter; lastly the chopped clams. Fry in hot
lard, trying a little to see that the fat and batter are right. A tablespoonful
for each fritter.
CREAMED OYSTERS.--1-2 tablespoonful butter melted in a saucepan and a
heaping tablespoonful flour; cook a few minutes and stir in gradually 1 cup
of hot milk ; season with salt, pepper and a teaspoonful of celery salt; wash
and pick over carefully 1 pint of oysters, boil them in their own liquor until
plump, drain, and pour over them the sauce.
LOBSTER IN VARIETY.--Lobsters are in market all the year round, but are
at their best from April to October. They should be chosen more by weight
than size, the heaviest being the best. The large ones are apt to be watery.
The male, though usually smaller, has the finer flavor and the flesh is firmer;
but the female has that beautiful coral so highly prized by cooks for coloring
the sauce and for garnishing salads and fish.
Lobsters are frequently sold ready boiled, but if obtained alive should be
put at once into a pot of boiling water and kept boiling rapidly from 20 min-
utes to 3-4 an hour, according to their size. If boiled too long the meat be-
comes stringy, and if not cooked enough the spawn is not red. If the lobster
is to be served without sauce, separate the body from the tail, break off the
claws and crack them, bit do not remove the shell; also split the body from
end to end. Arrange all on a dish with the head upright in the center and
garnish with plenty of parsley. Pass slices of cut lemon and any prepared
sauce to suit the taste. Lobsters are, however, seldom served in this way.
The shell is usually removed and the meat cut up. The black thread which
runs through the body should be removed with care.
A DELICIOUS RECEIPT FOR COOKING LOBSTER.-Select 2 heavy lobsters, say
2 pounds each. Place them in warm water, add a tablespoonful of salt, cook
slowly for 3-4 of an hour, when cool open, cut meat into dice, take 1 pint of
cream, put in double boiler, thicken with yolks of 3 raw eggs, a little cay-
enne, 1-4 pound of butter, boil, then add lobster ; after the lobster is thorougly
heated add 4 tablespoonsful of sherry and a little maderia, pepper and salt.
Canned lobster does nicely, (a 30 cent can, equalling 1 fresh lobster.) This is
Simon Leageu's recipe and is very fine.
Knox's Gelatine the Purest Made.


It Never Fails. Always Good. ELASTIC STARCH.
LOBSTER CHOWDER.–Cut 1-4 a pound of salt pork into dice and fry a pale
brown in a deep iron skillet. Throw in one onion peeled and cut into rings;
add a pound of potatoes peeled and cut into thin slices; cover with a pint of
milk and boil until the potatoes are tender-do not allow them to become so
soft that they break. Have ready 2 pounds of lobster cut into dice, add to
the potatoes with 10 or 12 small round crackers. Cover and steam gently
until the crackers are soft, season with salt, pepper, 1-2 a teaspoonful of very
finely minced parsley and a few drops of lemon. Serve at once in a warm
tureen.
- LOBSTER PATTIES.-Mince 2 pounds of lobster, add 1 tablespoonful of melted
butter, 2 tablespoonsful of cream, 1-2 a teaspoonful of lemon juice and the
same quantity of chopped parsley. Stir the mixture over the fire and fill
small patty cases with it. It should be rich and creamy. To prepare the
cases, roll out some puff paste about 1-4 an inch in thickness, line small patty
pans, place on each a wedge of bread and cover with another layer of paste;
brush over with the yolk of an egg, and bake in a brisk oven for about 15
minutes. When done cut a small round piece out of the top, and with the
handle of a small spoon scoop out the bread, being careful not to injure the
case. Fill with the mince, arrange on a doily, garnish with parsley and
thrust a small spray in the opening on top of each patty.
LOBSTER CROQUETTES.—Chop 2 pounds of lobster very fine with 1-2 an
onion, 1-2 a teaspoonful of parsley, a salt spoonful of salt and a trifle of cay-
enne. Mix with 1-2 a cupful of cream and the yolk of an egg. Shape into
round or oblong shapes with floured hands; roll in a beaten egg, then in
cracker crumbs, and fry in hot sweet lard. Drain on blotting paper, dish and
garnish with parsley and cut lemon.
LOBSTER SAUCE.—To serve with any boiled fish. Cut the lobster into small
square pieces and reserve the spawn. Pound the latter into a smooth paste
and set both aside until wanted. Make 1 pint of white sauce with butter,
flour and milk, let it boil for 5 minutes, add salt and pepper to taste, a little
pounded mace, 1 tablespoonful anchovy sauce and 3 tablespoonsful of cream.
Mix the sauce well, then add the lobster and the spawn-about 2 pounds are
required. Do not let it boil after adding the lobster, or it will lose its nice
red color. This is served at fashionable hotels as “Sauce a l'Aurore.” It is
very nice served with white fish, as it has a pretty pink color.
LOBSTER CHOPS.—Cut 1-2 pound boiled lobster into small dice. Put 2 oz,
of butter into a stew pan, and when it bubbles, sprinkle in 1 tablespoonful of
flour, then pour in a cupful of boiling cream and the lobster, stir until scald-
ing hot, take from the fire and when slightly cold stir in the beaten yolks of
3 eggs, a little nutmeg, cayenne pepper and salt to taste. Return the mix-
ture to the fire and and stir long enough to set the eggs, spread the mixture
on a buttered plate, 1 inch thick. When cold form into shape of chops, roll
in egg and bread crumbs and fry in hot lard. Stick a claw in the pointed end
of each chop.
-Mrs. D. N. P.
Knox's Gelatine will Set Quicker THAN ANY.
OTHER.
19


A Great Friend to Ladies. —ELASTIC STARCH.
Fish SAUCE,--2 scant tablespoonsful of flour, 1 scant tablespoonful of but-
ter, mixed in saucepan with a little asparagus water, or another kind, until
smooth. Add, while on fire, enough milk to make it like drawn butter sauce,
season with nutmeg, pepper and salt, and add the last thing, the yolks of 2 or
3 eggs, and about 1-2 teaspoonful of lemon juice, strain and serve hot. Nice
for boiled fish or lobsters, and for asparagus.
-G. M. B. $.
SERVING LEMON WITH OYSTERS.—In serving raw oysters on the half-shell,
place right in the center of each plate, 1-4 of a lemon.
SERVING OLIVES.- Wash in cold water, put into a small dish, mix with
them some cracked ice.
FISH BALLS.—Boil together 1 quart of dry cod fish, picked fine, (carefully
removing all bones,) and 2 quarts of raw potatoes, peeled and cut in thick
slices; when the potatoes are done, drain and mash the fish and potatoes to-
gether; add milk enough to moisten, and 1 tablespoonful of butter, mix thor-
oughly, roll in flour and fry a golden brown. These are much better than
when made with cooked potatoes.
-Mrs. N. V. B. Dunhan.
MEATS.
In selecting beef choose that of a fine, smooth grain, of a bright red color
and white fat. The 6, 7 and 8th ribs are the choicest cuts for a roast. Have
bones removed and meat rolled, but have the butcher send bones for soup,
The flesh of good veal is firm and dry and joints are stiff. The flesh of good
mutton or lamb is a bright red, with fat firm and white. If the meat of pork
is young the lean will break on being pinched ; fat will be white, soft and
pulpy.
HOW TO BROIL.-Not 1 cook in a hundred understands the art of broiling
properly. The cook books usually recommend a “clear fire," but they do not
always explain exactly what they mean by that term. It should be a fire that
is perfectly bright and free from ashes and clinkers throughout at the bottom
and top. The modern stoves usually have an arrangement for letting the fire
open, so as to give a greater breadth of coals, and the heart of the fire for
broiling. This is not positively necessary. If there is no such arrangement,
the coals may be opened or spread a little in order to give a hot fire. All meat
which is to be broiled should be seasoned lightly, dusted with flour and ex-
posed at once as near the fire as possible. After it has lain next to the fire for
a moment on one side, turn it on the other. This process sears over the outer
surface of the meat and effectively seals up the juices, After this the meat
should be withdrawn several inches from the fire and broiled slowly, turning
it frequently until done. The cook cannot afford to leave a steak spluttering
over a fire unattended. She must stand over it and each time a drop of fat
Variety of Delicious Desserts made from KNOX S GELATINE.
21


Angry Words Vanish when ELASTIC STARCH is Used.
falls into the coals she must lift up the meat instantly to prevent it being
smoked. If it has been properly seared over there will be very little dripping,
Another matter that is often neglected in broiling is the attention of the
drafts. They should be opened wide everywhere, exactly as they are placed
when the fire is kindled, in order to increase the draft up the chimney and
carry away all the smoke of broiling. Broiled chicken and broiled cutlets,
which require to be cooked by a somewhat slower process than beefsteak or
chops, should be covered by a tin pan or bowl in order that they may be
cooked through.
TO STEW A ROUND OF BEEF.-Put the bone and trimmings into a stew
pan of cold water, with a carrot, onion, turnip and sweet herbs; cut the veg-
etables in pieces and simmer them for an hour, skimming the liquor. Season
the meat with salt, pepper and allspice; fasten it with skewers, tie it firmly
with tape. Lay skewers in the bottom of a pot, place the meat upon them,
then pour over the gravy made with the bone and trimmings. Simmer 1 1-2
hours, then turn over the meat, adding 3 carrots, 3 turnips, 2 onions, a glass
of tarragon vinegar. Keep the kettle tightly covered except while skimming.
Let the meat stew slowly 5, 6 or 8 hours, depending upon the size of the meat,
When tender throughout, just before lifting from the pot, stir in 2 table-
spoonsful of mushroom catsup, a little made mustard and a piece of butter
rolled in flour. Remove to a hot platter, pour gravy over it, and send at once
to the table.
SUET PUDDING to serve with Roast Beef.-Scant pint of yellow corn meal,
3 ounces of beef süet chopped very fine, 1 pint of milk, boiling hot, poured
over meal and suet; stir well until smooth; when cool, add the yolks of 5
eggs, then the well beaten whites and a little salt; greese a mould well, fill
and pin a towel around it. Boil in boiling water nearly 3 hours, take off
towel, set mould in oven for a few moments, turn out and serve,
– Mrs. H. H. Duryee.
BRAISED BEEF.--6 to 8 pounds of round, larded with a piece of salt pork ;
put 3 slices of pork in the bottom of the pan, as soon as it begins to fry, add
a small piece of onion, carrot and turnip, all cut fine, cook these until they
begin to brown, draw them to one side of the pan and put in the beef, well
dredged with salt, pepper and flour cook slowly for 4 hours, basting often;
add to the gravy tomatoes if you choose and strain over the meat.
-Mis. Wm. Bradley.
BAKED RIB OF BEEF, with Yorkshire Pudding,- Take 7 bounds rib roast,
remove the ribs, roll firmly and fasten with skewers. Place in a baking pan
having a frame in the bottom of wire or hard wood to keep the meat from
toúching the water, Dredge well with four and lightly with pepper. Pour
into the pan 1qt. hot water. A roast of this size should bake 1 1-2 hours, 1
half hour before it is done sprinkle well with salt. Make the pudding as below,
and when ready pour nearly all the drippings from under the meat into
another pan and turn the pudding into them,
Knox's Gelatine will Set Quicker THAN ANY
OTHER.
23


It Never Fails. Always Good. ELASTIC STARCH.
YORKSHIRE PUDDING.–1 1-2 cups flour, 1 1-2 teaspoonfuls baking powder,
1 small teaspoonful salt, mix well and sift, then put together 3 eggs well
beaten, 1 tablespoonful melted butter, 1 pint sweet milk, and add to the
above with more flour if necessary to make a stiff batter. Pour this batter
into the pan with the drippings and bake 20 minutes. Cut into squares and
serve around the meat.
INDIAN MEAL PUDDING for roast beef.-Scant pint of corn meal, 3 ounces
beef suet chopped very fine, 1 pint of milk boiling hot, pour over the meal
and suet, stir well until quite smooth, let it stand until a little cool, then take
5 eggs, beat the whites and yolks seperately, add the yolks first, then the whites
just before it is put in the mould, grease the mould well, pin a towel around
it, boil in boiling water 2 1-2 hours.
– Mrs. Kissam.
BEEF LOAF.—Have the butcher put through his meat chopper 1 pound of
fat salt pork and 2 pounds of round steak, mix thoroughly with the meat, 2
eggs both whites and yolks and a cupful of cracker crumbs, season well with
salt and pepper and a dash of nutmeg. The eggs and cracker crumbs will
hold the meat together, form it into a loaf put into a pan and bake, basting
frequently, there will be the basis for a rich brown gravy exuding from the
loaf and if you add 1-2 teaspoonful of kitchirg bouquet just before serving, the
tastefulness and color of the gravy are much improved. It is better to serve
the gravy as a sauce around the meat as they each improve the other, it is
quite as nice cold as hot, and excellent for sardwiches, in summer.
-Mrs. Wm. B. Hill.
STEWED KNUCKLE OF VEAL.-Lay 4 wooden skewers across the bottom of
a stew pot, place the meat upon them, after having carefully washed and
rubbed with salt; add 1 tablespoonful of whole pepper, a bunch of parsley
chopped, sweet majoram, 2 onions peeled and sliced, a piece of butter rolled
in flour ; pour in 2 quarts of water, cover closely until the mixture comes to
a boil, then siminer slowly for 2 hours. Before serving pour the liquor over
it. A few slices of ham put in with the veal improves the flavor.
VEAL LOAF.-3 pounds of veal, 9 milk crackers rolled, 3 eggs, salt and pep-
per, mix together, make into long rolls, put bits of butter over them and
bake 2 hours, basting often with the gravy of water and butter slightly sea-
soned. When cold slice.
-M. S.
VIRGINIA HAMS.-After the hogs have become cold, cut them up, on each
joint rub a tablespoonful of fine salt petre, the same quantity of cayenne pep-
per, then salt them well—that is, rub in about 1 gallon of salt on the joints,
middlings and jowls of 1 hog. Pack them away to be undisturbed from 4 to 6
weeks, according to size, then wash free from brine and rub them with strong
hickory ashes and hang up to smoke. Smoke them occasionally until the
month of May, then take them down and lay in the sun 1 or 2 hours; scrape
off old ashes rub in fresh, and hang the hams where they are to remain for
the summer.
Variety of Delicious Desserts made from KNOX'S GELATINE.
25


Saves hours of labor.—ELASTIC STARCH.
To make this condiment, your poet begs
The pounded yellow of two hard boiled eggs,
Two boiled potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give;
Let onion atoms lurk within the bowl,
And, half-suspected, animate the whole;
Of mordaunt mustard add a single spoon,
Distrust the condiment that bites so soon;
But deem it not, thou man of herbs, a fault
To add a double quanity of salt;
Four times the spoon with oil from Lucca crown,
And twice with vinegar procured from town;
And, lastly, o'er the flavored compound toss
A magic soupcon of anchovy sauce.
Oh, green and glorious! oh, herbaceous treat!
"Twould tempt a dying anchorite to eat;
Back to the world he'd turn his fleeting soul,
And plunge his fingers in the salad bowl.
Serenely full, the epicure would say,
“Fate cannot harm ine. I have dined to-day !"
--Sydney Smith
MAYONNAISE DRESSING.-Beat well the yolks of three eggs, add 4 table-
spoonfuls of salad oil, dropping it in very slowly and beating all the time,
then add a little salt, cayenne pepper, 1-2 a teaspoonful of mixed mustard and
2 tablespoonfuls of vinegar, pour over the salad just before sending to the
table.
CHICKEN SALAD,-Boil 1 chicken tender, chop moderately fine the whites
of 12 hard boiled eggs, and the chicken, add equal quantities of chopped
celery and cabbage, mash the yolks fine, add 2 tablespoonsful of butter, 2 of
sugar, 1 teaspoonful of mustard, pepper and salt to taste and lastly 1-2 cup of
good cider vinegar, pour over the salad and mix thoroughly. If no celery is at
hand, use chopped pickled cucumbers or lettuce and celery seed, this may be
mixed 2 or 3 days before using.
– Mrs. E. H. Nichols.
CHICKEN SALAD.—Meat of five chickens shredded fine and mixed lightly
with equal parts of celery or lettuce, if the latter is used do not drop it as that
bruises the leaf but cut it with a knife in fine bits, for the dressing use 8
whole eggs or the yolks of 16, the yolks are much nicer, 4 tablespoonfuls of
prepared mustard, 1 tablespoonful of salt, 1 tablespoonful of pepper, 2 table-
spoonsful of sugar, mix, and add 1 pint of vinegar putting in a spoonful at a
time until the mixture is thin when it can be added faster, cook until thick
and on removing from the fire add 8 tablespoonfuls of butter, when this
dressing is to be poured over the chicken, mix it until it is of the consistency
of thick cream mix thouroughly and add more dressing if required.
---Mrs. F. E. Perry.


Pumps, Pipe and Well Supplies, Sipperley's Mill, Westport, Conn.
Bro-man-gel-on
Dessert Jelly.
1 Simply .. Delicious.
i Package Bromangelon,
i Pint Boiling Water,
2 Minutes' time,
Nothing more.
Flavors-Lemon, Orange, Strawberry,
Raspberry, Cherry.
15c per Package, case of 2 dozen $3.00.
Obtain it froin your grocer. If he does not keep it
send amount in stamps or money order. We
pay postage or express.
MANUFACTURERS :
STERN & SAALBERG.
311.W
10th St.,
NEW YORK.
32


If in want of a Hot Air, Gasoline or Steam Engine,
Dynamo, Motor or Telephone, communicate with
ey Westport,
J Conn.
Tel'n.
Busiest Store in Bridgeport !
The Howland
Dry Goods Co.,
See How They Grow!
Always Reliable.
SMITH,
MURRAY
& CO.
John F. Keane & ©
Clothiers
and
Outfitters.
BRIDGEPORT'S
POPULAR
349 MAIN ST.,
DRY GOODS
Bridgeport, Conn. ...
STORE.
no
LIBRARY BUILDING.
40


ELASTIC STARCH is the Only Genuine Article.
PIES.
PIE CRUST.-Put 1-2 pound of butter, and 1 tablespoonful of lard into 1
quart of flour, moisten sufficiently to roll out with ice cold water, 1 teaspoon-
ful salt.
Mrs. Dunham
MINCE PIE.—2 pounds beef boiled and minced, 6 pounds apples chopped,
1 pound suet chopped fine, 2 pounds raisins, 2 pounds currants, 1-2 pound
shredded citron, 2 oranges, the peel chopped very fine and juice added, 2
grated nutmegs, 2 tablespoonsful cinnamon, 2 tablespoonsful salt, 1 teaspoon-
ful each of cloves, allspice and mace, 1 quart apple cider, 3 pounds sugar,
after the pies are baked lift the crust with a knife and add 4 tablespoonsful
french brandy, replace the crust and heat the pie before serving.
-C. M. Milbank.
OLD FASHIONED MINCEMEAT.-Take 4 pounds of tender beef, 3 pounds of
suet, 8 pounds of chopped greening apples, 3 pounds of currants, washed,
dried and picked, 3 pounds of seeded raisins, 6 pounds of white sugar, (brown
will do), 2 pounds citron, cut thin, the grated rinds of 4 lemons, 1 ounce of
cinnamon, 1-4 ounce each of cloves, mace, and allspice, the grateing of 4 nut-
megs, 1 pint madeira wine, 1 pint brandy, a cupful of strawberry or raspberry
jam, and quince preserves; boil the meat in the smallest possible amount of
water, chop very fine, after removing membranes from suet, dredge with
flour, salt to remove fresh taste ; to this add the apples, sugar, fruit, spice,
and other ingredients, a little sweet cider or inalasses and plenty of salt must
be added, this is not to be cooked, half of this makes a large quantity.
Mrs. M. V. B. Dunham.
SUMMER MINCE PIE.-Soak 3 soda crackers in 1 cup of boiling water and
1 cup of sugar, juice and rind of 1 large lemon, 1 cup of stoned and chopped
raisins, mix all together and bake in rich puff paste like covered tarts, bake
light brown in moderate oven.
- Emma M. Carr.
GREEN TOMATO PIE.-Makes 3. Slice green tomatoes, not over 1-2 inch
in diameter, sprinkle with salt, pour on boiling water, drain in cullender, may
be done over night, line pie dishes with pasting and fill in the following order,
with 1 cup chopped tomatoes and a coffee cup of sugar, putting only two
layers to a pie, fruit, sugar, then slices of lemon, a sprinkle of flour, bake
with two crusts.
-Mrs. Wm. B. Hill.
FLORENTINE PIE.—3 pints of milk. boil some spice in it, 6 eggs to a quart
beaten with sugar, 12 apples grated, 1 tablespoonful flour, a little salt; baked
like pumpkin pie.
-Susan W. Nichols.
Knox's Gelatine the Purest Made
45


Makes linen look as good as new.- ELASTIC STARCH.
CUSTARD PIE.—6 cups milk, 1 1-2 cups sugar, 3-4 cup cornstarch, yolks of 6
eggs, scald the milk, stir in cornstarch, wet smooth with cold water, add 1-4
teaspoonful salt, the beaten yolks and sugar, cook in double biler at least 1-%
hours, until a smooth cream, stir in 1 teaspoonful vanilla, pour into deep pie
plates lined with the crust, baked, and still hot; will make 4 large or 5 small
pies, beat 6 whites to a stiff meringue, with 6 teaspoonsful powdered sugar
spread thickly over the custard, set in a hot oven until just a delicate brown,
serve very cold.
-C. E. Hull.
PLAIN CUSTARD PIE.--Boil 1 quart milk, 1-3 a dozen bits of lemon rind,
when flavored, strain the milk and put it over to boil, mix a tablespoonful of
flour smoothly with 2 tablespoonsful of milk, and stir into the boiling inilk,
and stir constantly for 2 minutes, take from the fire, and when cold, add 3
beaten eggs, sweeten to taste, turn into deep pie plates, and bake directly in
a quick oven,
-Annie C. Burr.
COCOANUT PIE.-Beat together 2 eggs, 1-2 cup sugar, add 1 pint milk, 1-%
cup grated or shredded cocoanut, bake without upper crust.
-Mrs. D. B. Adams.
PUMPKIN PIE.—1 pint stewed pumpkin, 5 eggs, beaten separately, 1 quart
milk, 1-2 teaspoonful mace, 1-2 teaspoonful cinnamon, 1-2 teaspoonful nut-
meg, 3-4 cup granulated sugar.
-Mrs. Docker.
LEMON PIE.-Juice of 1 lemon. chop together the rind and 2-3 cup raisins,
add, 1 cup sugar, scant 1-2 cup molasses, butter size of an egg, 3 tablespoons-
ful flour, 1 cup boiling water, bake with 2 crusts.
--G. A. Banks.
LEMON PIE.—1 cup powdered sugar, 1 tablespoonful corn starch, grated
rind and juice of 2 lemons; mix with beaten yolks of eggs and 1 teaspoonful
of butter; boil 1 pint of milk, mix all gradually and cool, add 3 beaten whites
last, and pour into pie crust or bake,as pudding, without crust.
-Mrs. Reynolds.
LEMON PIE.-1 cup hot water, 1 tablespoonful of corn starch dissolved in
cold water, stir corn starch into hot water, 1 cup sugar, 1 small tablespoonful
of butter, 2 eggs, rind and juice of 1 lemon. For ineringue use the beaten
whites, 2 tablespoonsful of sugar, a few drops of lemon juice, brown lightly
in oven. For a pie without meringue, use only 1 egg.
- Mrs. Thomas B. Bartram.
GREEN APPLE PIE is made from the fruit that drops from early apple trees,
wbich is boiled until tender, and then peeled and cut up. A syrup is then
made of sugar and some of the water the apples were cooked in. When this
boils add the apples and cook them for a few moments. The filling in then
ready for the pie, which should be baked in a shallow pie plate. This pie can
be finished either with an upper crust or with cross-bars of pastry. When
the crust is a light golden brown it should be taken from the oven and fine
sugar sifted over the top.
Variety of Delicious Desserts made from KNOXS GELATINE.


Pumps, Pipe and Well Supplies, Sipperley's Mill, Westport, Conn.
DURYEAS'
Satin Gloss Starch
For the Laundry.
Pure, White, Strong, Economical.
DURYEAS
Improved Corn Starch
wewe For Table Use.
DURYEAS' Goods have been in use forty years, and
are the most popular of any productions
from Indian Corn.
Received the only Gold Medal over all Competitors
at Paris Exposition, 1889...:
DURYEAS' Famous Brands of “Superior" & "Satin Gloss”
and “Improved Corn Starch."
Owned and Manufactured Exclusively by
The National Starch M'f'g Co.,
Successors to GLEN COVE MANUFACTURING CO.,
NEW YORK.
FOR SALE BY ALL GROCERS.
50


For Wasserlas edish E. N. Siprerley, Sipperley's Mill, Westport, Conn.
For a first class Dish
Washer go to
ESTABLISHED 1780.
WALTER BAKER & Co. Ltd.
that
area of the foot of the f
Dorchester, Mass., U. S. A.
The Oldest and Largest Manu-
facturers of
PURE, HIGH GRADE
Cocoas and
Chocolates
ON THIS CONTINENT.

o
No Chemicals are used in their manu-
factures.
Their Breakfast Cocoa is absolutely
pure, delicious, nutritious,and costs
less than one cent a cup.
Their Premium No.1 Chocolate is the
best plain chocolate in the market
for family use.
Their German Sweet Chocolate is
good to eat and good to drink. It
is palatable, nutritious, and health-
ful; a great favorite with children.
Baron von Liebig, one of the best known writers on dietetics, says:-
“It (Cocoa) is a perfect food, as wholesome as delicious, a beneficent re.
storer of exhausted power; but its quality must be good, and it must be
carefully prepared. It is highly nourishing and easily digested, and is
fitted to repair wasted strength, preserve health, and prolong life. - It
agrees with dry temperaments and convalescents; with mothers who
nurse their children; with those whose occupations oblige them to
undergo severe mental strains; with public speakers and with all those
who give to work a portion of the time needed for sleep. It soothes both
stomach and brain, and for this reason, as well as for others, it is the best
friend of those engaged in literary pursuits.”
CONSUMERS SHOULD ASK FOR AND BE
SURE THAT THEY GET THE GENUINE
WALTER BAKER & CO.'S
Goods, made at DORCHESTER, MASS., U. S. A.
ot of the
for the one on one of those of the one that no one
52


E. N. Sinperley can fit you out with Lumber, Farm and Business Wagons, Carriages,
19 Pleasure or Bike Wagons. L. D. Telephone. Westport, Conn.
****
**
*
*
**
*****
Se F. E. SILLIMAN.
GODFREY.
SILLIMAN & GODFREY
* * * * * * * * * * * *
No. 3 Post Office Arcade
ir
TRINIDAD ASPHALT PAVEMENTS,
V
AND Y
CONCRETE WALKS, DRIVES, CURBS, GUTTERS. *
*
RESIDENCE 568 FAIRFIELD AVENUE,
Telephone 171-3.
*
*
WORKS 200 LINDLEY ST.
Telephone 668-4.
BRIDGEPORT, CONN.
Carriages ...
* * * *
Before you purchase a wagon of
any kind, consult ...
GEO. F. NASH,
: Now located at Hotel Stables,
WESTPORT, - CONN.
Pneumatic Wagons a Specialty.
* * * * *
* * * *
*********
JUST RECEIVED 100 DOZEN QUART JARS
45 Cents Doz.
Mecker's : Cornet, ~ *
Southport, fonn.
* * * * * * * * * * * * * *
*
*
*
58


For wastesias Dish E. N. Sipperley, Sipperley's Mill, Westport, Conn.
For a first class Dish
Washer go to

M03 کند
OOMSOK
SC044SINZE
ONE
Incorporated 1848.
Incor
POUND.
KINGSFORD'S
OSWEGO
CORNE
MANUFACTURED ON THE
THINGSFORS GESON
ΚΑΛΑ ΑΟ
CORN STARCH
RE
37
BY
(KNOWN ALSO AS PREPARED CORN,)
MANUFACTURED
EXPRESSLY FOR FOOD,
T. KINGSFORD & SON,
OSWEGO, NEW YORI.
This most delicious of all preparations for PUD-
DINGS,CUSTARDS, etc..can also be used for every
purpose for which Bermuda Arrow Root is employed.
to which it is preferable, on account of its lighter
nature and greater delicacy It is composed of the
tinest parts of Indian Corn, has not undergone any
fermenting process, and is
PERFECTLY PURE!
From its extreme delicacy, it will take the full
flavor of every kind of seasoning
Factories, Oswego, N.Y.
United States of America.


Pumps, Pipe and Well Supplies, Sipperley's Mill, Westport, Conn.
The Thorburn .
Ball Bearing Lawn Mower
BALL BEARINGS, TRIPLE GEAR, EASIEST WORKING,
FINEST FINISHED, LONGEST LASTING . . . . .
| In Every Respect the Best Lawn Mower Ever Made.
NOTE THE FOLLOWING SPECIAL FEATURES:
Ball Bearings, making it possible to use wider-cut machines, requiring less time and
strength than any other Mower made.
Tripple Gears, entirely enclosed, making it impossible for any dirt or cut grass to get
into the pinions and clog them.
A Solid Rectangular Frame, that cannot be twisted or jarred out of parallel.
A Removable Cutter Bar, which may be rolled out of the machine for sharpening,
withont disturbing the frame.
Micrometer Adjustment for Cones and Ball Cups.
Double Steel Ratchet making the knives cut the instant you move the Mower, a de-
lightful contrast from the old-style Mowers.
Cold Die Drawn Steel Axles,
Material.-Knives of first-class high-grade steel, hardened and tempered. Spiders (to
which the revolving knives are riveted) and rolle“ brackets of very best malleable iron. Side
frames and wheels of best gray iron. Shafts of cu.d die-drawn steel.
FOR SALE BY
FOR SALE BY JOHN A. HOLMES, Glenbrook. Conn.
WHEELER & COOK
DEALERS IN
Stoves, Ranges
and Hot-Air Furnaces.
Plumbing, Roofing,
Gas and Steam Fitting.
32 STATE ST.
and 25 BANK ST.
Bridgeport.
umu
MA


Go to E. N. Sinnerley for your Farm Implements. SIPPERLEY'S MILL, WEST-
PORT, CONN. Telephone Connection.
CAREY'S CORNER!
Sole Agency in this
Section for someo
Horton's New York Ice Cream
Beyond all question the finest Ice Cream in the country. Sold by plate, quart or gal-
lon, from 40 cents per quart up.
SPECIAL PRICES made when bought in large quantities.
Confectionery, Cigars,
Peanuts, Etc.
CAREY'S CORNER,
SOUTHPORT, CONN.
HENRY HORN,
Florist and Landscape
GETAUTO
Gardener.
Wakeman Avenue,
Sasco Hill,
SOUTHPORT, CONN.
Innrinn
66


If in waut of a Hot Air, Gasoline or Steim Engine,
Dynamo, Motor or Telephone, communicate with
ne, E. N. Sipperley, Westport
Westport,
Conn.
Tel’n.
T. HAWLEY & CO.,
Wholesale and Retail Dealers in
GENERAL -:- HARDWARE
Agricultural Goods, Manufacturers'
Supplies, Machinists' Tools.
e
397-401 WATER STREET,
BRIDGEPORT, CONN.
Do Your Shopping in
WESTPORT
AND GO TO MRS. UNDERWOOD'S FOR
Everything in the
Millinery and
Fancy Goods Line
STANDARD) DRESS PATTERNS ALWAYS ON HAND.


Makes Things Stiff.— ELASTIC STARCH.
DEVILED FOOD.—1-2 cup butter, 1 cup sugar, 1-2 cup milk, 2 cups flour, 2
eggs, 1 1-2 teaspoonful baking powder, 1-3 cake of chocolate, 1-3 cup milk, 1-2
cup sugar, 1 yolk of egg. Cook until thick and stir in when cold. Frosting:
4 tablespoonsful water, 1 cup sugar, boil nntil it strings, then pour on white
of egg beaten stiff.
- Mrs. Dunham.
JENNY LIND, (1819). 1 1-2 teacups sugar, 2 tablespoonsful butter, 1 cupful
of milk, 1 egg, 2 cupfuls of flour, heaping teaspoonful baking powder, nutmeg.
MEASURE CAKE.--2 cupsful of butter, 6 eggs, 3 cupsful of sugar, nutmeg
or vanilla, 1 1-3 cupsful of milk, 5 cupsful of flour, 2 teaspoonsful of cream of
tartar, 1 teaspoonful of soda.—1819.
-Mrs. Dunham.
CARAMEL CAKE.-1 tea cup sugar, 2 eggs, 1-4 cup butter, 1-2 cup milk, 1
cup flour, 1 cup chocolate, dissolved, 1 teaspoon baking powder. Frosting :
1-2 cup milk, 2 cups sugar, boil 10 minutes, put in butter size of egg just
before removing from the fire, stir until cool.
—G. A. Banks.
LAYER CAKE.—1-2 cup of butter, 4 eggs, 1 1-2 cup of sugar, 1-2 cup milk,
2 cups of flour, 2 even teaspoonsful of baking powder, 1 teaspoonful of vanilla.
Chocolate filling : 2 squares scraped chocolate, 1 cup of sugar, 1 tablespoonful
corn starch dissolve corn starch in water, add 3-4 cup boiling water and cook
a few minutes, add sugar then turn in the chocolate stirring well. Take from
the fire, turn in 1 egg and beat well, add vanilla when cool. Whipped cream
filling for same : 1 cup sweet cream, cold as possible, beat until stiff, no
longer, add 1 tablespoonful sugar, 1-2 teaspoonful flavoring, spread thickly
between the cake
CUP CAKE.—1-2 cup of butter, 2 eggs, 1 cup of sugar 1-2 cup of milk, 1 1-2
cups of flour, 1 heaping teaspoonful of baking powder sifted with the flour, 1
cup raisins and currants, beat butter, sugar and yolks of eggs together, stir
in milk, then whites well beaten, then flour and raisins.
-Mrs. M. ?. B. Dunham.
WHITE FRUIT CAKE.—1 cup butter, 2 cups sugar, 3 cups flour, whites of 8
eggs, 1-2 wine glass of wine, 2 teaspoonsful baking powder, 1-4 pound citron
cut fine, 1-2 pound chopped almonds, 1 cup grated cocoanut, beat the butter
to a crcam, gradually beat in the sugar, then the wine, beat the eggs to a stiff
froth, stir into the butter and sugar, add the flour which is well mixed with
the baking powder,
-Mrs. Wm. Bradley.
WHITE CAKE.—2 cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, whites
of 8 eggs, 2 teaspoonsful baking powder, 1 teaspoonful of lemon extract.
-M. E. Banks.
MRS. DAVIS LEMON CAKE.—3 eggs, 1 cup sugar, 1 cup flour 1-2 cup milk,*
small teaspoonful baking powder. Filling : peal and juice of 2 lemons, 3-4
cup sugar, 1 1-4 tablespoonful corn starch, wet with cold water, pour over 1-2
coffee cup boiling water, butter size of a walnut, boil until it thickens.
KNOX'S GELATINE, THE PUREST MADE.
75


Saves Hours of Labor.-ELASTIC STARCH.
WALNUT CAKE.—1 cup sugar, 1-2 cup butter 1-2 cup milk, 2 cups flour, 2
eggs, 2 teaspoonsful baking powder. Filling: 1 cup sour cream, 1 cup sugar
1 cup watnuts chopped fine, boil 20 minutes.
-Mrs. N. B. Hill.
DOUGHNUTS.—I pint milk, 1 large pint sugar, scant 1-2 pint lard, 1 large
cup of lively yeast, 3 eggs, spice to taste.
-Mrs. Josephine Beers.
WHITE PERFECTION CAKE.-1 cup butter rubbed with 3 cups sugar to a
cream; 1 cup sweet milk, 1 cup corn starch dissolved in the milk, 3 cups
flour, 2 teaspoons baking powder, salt, whites of 12 eggs beaten to a stiff
froth and added last.
Mrs. D. B. Adams.
CREAM CAKE.—Beat 2 eggs in a tea cup and fill the cup with sweet cream.
add 1 cup sugar, 1 cup flour, 1 teaspoon baking powder; flavor with lemon
and bake in a moderate oven
Mrs. Josephine Beers.
ANGEL Cake.--Whites of 11 eggs well beaten, 1 1-2 cups of sugar, little
salt, take 1 cup of flour and one teaspoon of cream tartar, sift together
four times through a sieve; 1 teaspoon vanilla; bake from 40 to 60 minutes
in a deep round pan not greased; let it cool before taking from pan upside
down.
-Mrs. S. C. Bradley.
White FRUIT CAKE.-Cream, 1-2 lb. butter and 1-2 lb. sugar (powdered);
add yolks 6 eggs, 1-2 lb. sifted flour, 1-2 lb. cocoanut grated, 1-4 lb. almonds
blanched and chopped, 1-2 lb. citron cut in small pieces, and the beaten
whites the last thing; 1 teaspoon baking powder. For frosting, beat one
white of egg to a stiff froth, pour gradually over it a syrup made of 1 cup
granulated sugar and two tablespoons of water; beat until cool and add
remainder of cocoanut grated.
-C. M. Millbank.'
ORANGE ICING.-For the top of one good sized cake use 1-2 lb. confection-
ers' XXX sugar, 1 spoon of boiling water, grated rind of 1 orange; put sugar
in bowl, add orange peel and stir till the sugar is yellow, add the boiling
water and slowly add enough orange juice to moisten the sugar so it will
spread easily.
-Mrs. D. B. Adams.
FILLING FOR LAYER CAKE.--1 cup walnut meats chopped, 1 cup sour
cream, 1 cup sugar; boil half an hour, when cool spread between layers
of cake and over the top.
-A. M. Wakeman.
DRIED APPLE CAKE.—2 eggs, 1 cup butter, 1 cup milk, 1 cup molasses, 2
cups sugar, 2 teaspoonfuls saleratus, 1 cup raisins, spices, 3 cups dried
apples, swelled and chopped.
.-A. M. Wakeman.
Knox's Gelatine the Purest Made.


It Never Sticks to the Irons. ELASTIC STARCH.
Fruit CAKE, (Fine).-1 lb. flour, 1 lb. brown sugar, 1 lb. butter, 2 lbs.
raisins, 2 lbs. currants, 10 eggs, 2 tablespoons mace, 2 tablespoons cinna-
mon, 1 nutmeg, 1 tablespoon of cloves, 1 wine glass 'brandy or wine, 1 lb.
citron, 1 cup of coffee and candied orange peel.
-Mrs. Docker.
FRENCH CAKE.—Put 3 eggs into cake bowl, beat a few times, enough to
break yolks; add 2 cups of sugar and 1-2 cup of butter and beat at least
5 minutes; add 2 teaspoonfuls of cream of tartar sifted into 3 cups of flour,
1 teaspoonful of soda, 1 teaspoonful of salt and 1 cup of milk; mix thor-
oughly, and if fruit is desired, stir in a cup of raisins and citron. Bake
with a moderate fire.
-Mrs. N. B. Hill.
CRULLERS.—1 cup of milk, 1 cup of sugar, 2 eggs, 4 tablespoonfuls lard,
teaspoonful of saleratus, nutmeg.
-Martha C. Meeker.
Donna's Pound Cake.—I lb. of eggs, 1 lb. of sugar, 1 lb. of butter, 1 lb.
of flour, flavor to taste; beat well and bake 3-4 of an hour.
-Annie C. Burr.
· CREAM CAKE.-Beat 2 eggs in a teacup, and fill the cup with sweet cream;
add 1 cup of sugar, 1 cup of flour, 1 teaspoonful of baking powder (or 1-2
teaspoonful of soda and 1 teaspoonful of cream of tartar), flavor with
lemon, and bake in a moderately heated oven.
-Mrs. N. B. Hill.
SARATOGA Chocolate Cake.—1-2 cup sugar, 1-4 cup butter, 1-4 cup milk,
1 cup flour, 1 teaspoonful baking powder. Chocolate Part.-1-4 cake Ba-
ker's chocolate, 1-4 cup milk, 3 teaspoonfuls sugar, yolk of 1 egg, cook
thick; add teaspoonful vanilla, stir into the cake part; bake in moderate
oven; frost with the white.
-Mrs. Wm. B. Hill.
Mrs. Kissam's SPONGE CAKE.-6 eggs beaten separate, 1 cup granulated
sugar, 1 cup flour, pinch salt, teaspoon cream of tartar, a little lemon or
vanilla.
SPONGE Cake....Whites of 7 eggs, yolks of 5 eggs, 1 cup of sugar, 1 very
scant cup of flour, 1-3 teaspoonful cream of tartar, 1 teaspoonful vanilla;
beat yolks very light, add cream tartar, vanilla and a pinch of salt to
the whites and beat very light; add sugar then yolks and lastly flour.
stirring in very lightly; bake in moderate oven 45 minutes.
-Mrs. M. V. B. Dunham.
SUNSHINE SPONGE CAKE.---Whites of 7 eggs, yolks of 5 eggs, 1 cup sugar.
1 scant cup flour measured after sifting 3 times, 1-4 teaspoon cream tartar,
1 teaspoonful extract; add salt and cream of tartar to the whites and beat
very stiff, add sugar and yolks and carefully stir in flour; bake in a sponge
caketin about 40 minutes in a moderate oven; invert to cool."
-G. A. Banks.
Knox's Gelatine Will Set Quicker Than Any Other.
77


It Never Sticks to the Ironș. ELASTIC STARCH.
Plum CAKE.—1 lb. sugar, 1 lb. flour, 1 lb. butter, 2 lbs. raisins, 1 lb. cur-
ranis, 1-2 lb. citron, nutmeg, cinnamon and cloves, 1 gill brandy, 6 eggs.
-Mrs. Wm. Bradley.
Fruit Cake.—1 lb. sugar, 1 lb. butter, 1 lb. flour, 4 lbs. raisins, 2 lbs.
currants, 1 lb. citron, 10 eggs, 1 pint wine, 1 tablespoonful cloves, 1 table-
spoonful cinnamon, 1 tablespoonful allspice and nutmeg, 1 teaspoon of
cream tartar, 1-2 teaspoon soda.
-Mrs. S. C. Bradley.
WEDDING CAKE.–6 pounds flour, 6 pounds sugar, 41-2 lbs. butter, 6 lbs.
raisins, 6 lbs. currants, 2 lbs. citron, 2 oz. spice various kinds, 1-2 pint
brandy, 1-2 pint wine, a glassful water, 9 eggs.
Old fashioned receipt from my mother's book, in use 60 years ago. Con-
tributed by
-Mrs. Millbank.
Nut CAKE.—3 eggs, 1-2 cup sugar, 1-2 cup butter, 1-2 cup of milk, 2 1-2
cups flour, 1 1-2 teaspoons baking powder, 1 cup chopped nuts of any kind.
—Annie C. Burr.
ENGLISH WALNUT CAKE.-Take 1 egg, 11-2 cups of sugar, a piece of
butter the size of an egg, and beat together at least 5 minutes; add 2
large cups of flour, 2 teaspoonfuls of baking powder, 1 cup of milk and 1-2
teaspoonful of salt; flavor if desired and bake in 3 layers with a quick.
fire; put frosting and English walnuts between the layers and on top of loaf.
-Mrs. N. B. Hill.
BLACK FRUIT CAKE.-1 lb. of flour, 1 lb. of sugar, 10 oz. of butter, 10 eggs,
3 lbs. raisins, 3 lbs. currants, 1 lb. citron, 1 wine glass wine, 1 wine glass
brandy, 1 wine glass milk, a teaspoon of saleratus, a tablespoonful of
molasses, a tablespoonful of cinnamon, a teaspoon cloves.
. -M. E. Banks.
Raised Cake (1840).–6 tea cups of flour or little more, 2 tea cups of
butter, 2 tea cups of milk, 2 teacups of yeast, 3 tea cups of sugar, 3 eggs.
-Mrs. J. Dimon Bradley.
Soft GINGERBREAD (1831).–6 tea cups of flour, 3 of molasses, 1 of cream,
1 of butter, 1 tablespoon of ginger, and 1 of pearlash, and 1 egg.
-Mrs. J. Dimon Bradley.
CREAM CAKE (1840).-1 cup of cream, 2 cups of sugar, 2 eggs, 1-2 cup of
butter, a little pearlash dissolved in milk.
-Mrs. J. Dimon Bradley.
RAISED CAKE.—2 1-2 lbs. flour, 1 3-4 lbs. sugar, 11-4 lbs, butter, 3 eggs, 1
gill brandy, 1 pint milk, 2 1-2 lbs. raisins, 1-2 lb. citron, 1-2 pint yeast,
mace and cinnamon.
-Mrs. Wm. Bradley.
Variety of Delicious Deserts Made from Knox's Gelatine.
78


Don't Cry But Use EASTIC STARCH.
PUDDING.
Boiled PUDDING.–1 cup of chopped suet, 1 cup molasses, 1 cup milk, 3
cups flour, 2 cups raisins, 1 cup currants, sada, spices; boil 3 hours.
-Mrs. Wm. Bradley.
THANKSGIVING PUDDING.–Take 6 eggs, beat, and add a pint of milk and
1-2 cup of cream, 6 tablespoonfuls of flour and 6 tablespoonfuls of bread
crumbs, a teaspoonful of salt, and a cup of seeded raisins; bake in an
earthen pudding dish 1 hour with a quick fire; serve with wine sauce.
-Mrs. N. B. Hill.
PUDDING OF LONG AGO.-4 large tart apples, 4 oz. stale bread crumbs, 1
teaspoon of cinnamon, 1-2 nutmeg grated, 1-2 teaspoon salt, 4 eggs; pare
and chop the apples very fine; mix with bread crumbs; beat eggs sepa-
rately until very light, then add yolks to crumbs, stir in whites carefully;
add salt, cinnamon and nutmeg, mix and boil in mould 3 hours; serve
with sauce.
Balloon PUDDINGS.-1 pint milk, 5 eggs, 4 spoonfuls of flour, beat all
up together with a little salt; bake in greased china or earthen cups 15
minutes; cups to be only half full; turn out of the cups to serve. To be
eaten with a hard sauce, butter and fine sugar mixed with a little sherry
wine and nutmeg on the top.
-Sara G. Bronson.
Rice PUDDING.—5 tablespoonfuls rice, 31-2 pints milk, 7 tablespoonfuls
sugar, little salt, 1 teaspoonful vanilla; set on top of stove to cook for 1
hour, stirring often; then set in a moderate aven until creamy, covering
when lightly browned, if not done. Watch carefully, trying often with a
spoon. Serve very cold.
STEAMED RICE.-1 cup rice, 1 quart water; cook 1 1-2 hours in double
boiler.
CREAMED RICE.-1 1-2 cups of steamed rice, 1 tablespoonful gelatine
soaked in water 1 hour, 1 cup of cream; whip cream and gelatine together,
stir in rice, turn to a mould, harden on ice; serve with fruit sauce.
SAUCE.-1-2 cup sugar, 1-4 cup water; boil 5 minutes; flavor with fruit
juice.
MARLBOROUGH PUDDING.-1 oz. of butter, 8 oz. of sugar, yolks only of 8
eggs, peel and juice of 1 lemon, 8 oz. of apples that have been stewed and
passed through a sieve; bake with a rich undercrust of pastry.
—Sara G. Bronson.
TAPIOCA CREAM.–3 tablespoonfuls tapioca soaked in water over night;
add 1 quart milk, boil 10 minutes; add yolks 4 eggs, 1-2 cup sugar and 3
tablespoonfuls cocoa nut; boil 5 minutes, beat whites of eggs, add 3 table-
spoonfuls sugar, spread on top and brown.
-Mrs. R. B. Jennings.
Knox's Gelatine Will Set Quicker Than Any Other.
82


Surprise Ycur Husband by Using ELASTIC STARCH.-
STRAWBERRY Short CAKE.-1 quart flour, 3 teaspoonfuls baking powder,
1 teaspoonful salt, 3 tablespoonfuls sugar, 4 tablespoonfuls butter or lard;
make into soft dough with sweet milk; mash 2 quarts berries and sweeten
well. When the cakes are done put berries between each layer, also
sweetened cream; cover the top layer with a thick coating of cream and
place whole berries on it; use whipped cream.
APPLE SHORT CAKE.-1 pint flour, large teaspoon baking powder, piece
of shortening about the size of an egg, pinch of salt; mix with sweet milk
enough to make stiff batter; bake in quick oven, in pie plate; when done
split and spread apple sauce between and on top when placed together
again; make sauce of cream, sweetened and flavored with nutmeg.
DELICIOUS DESSERT.—Make a cake as follows: 2 eggs, 1 cup sugar, table-
spoon (large) butter, 1 cup milk, 2 1-2 cups flour mixed with 11-2 tea-
spoonfuls baking powder, flavored with vanilla; bake in thin layers; when
done spread grape preserve or canned peach on the top and serve with
whipped cream,
Bell FRITTERS.-Put a piece of butter the size of an egg into a pint of
water, boil a few minutes, thicken it smoothly with a pint of flour; let it
remain a short time on the fire, stir all the time to prevent sticking. Pour
it in a wooden bowl, add 5 or 6 eggs, breaking one and beating it in, then
the second egg, and so on until all the eggs are in, and the dough quite
light. Put a pint of lard in an iron pan, let boil and drop in the batter,
a tablespoon of it at a time; then cook well and crown them, and serve
them hot with sugar.
NOTHING OR MATRIMONY.–Beat well the whites and yolks of 2 eggs; mix
flour enough with a little salt to make a stiff paste; roll them in strips,
fry in hot lard until a light straw color, and while hot shake sugar
over them.
-Mrs. Kissam.
GERMAN PUFFS.—6 eggs, leaving out the whites of three; 5 tablespoons
of flour, 1 tablespoon melted butter, 1 pint of milk; beat thoroughly and
bake in puff pan. Sauce: Beat the whites to a stiff froth, add one cup of
pulverized sugar and flavoring of vanilla, or juice and grated rind of
2 oranges.
-C. M. Millbank.
HARD SAUCE.-Beat to a cream 2 tablespoonfuls butter, add 1 cup pow-
dered sugar, beat again, add white of 1 egg not beaten. Give a final hard
beat; flavor with vanilla.
PUDDING SAUCE.—Stir to a cream 1-4 lb. butter, 1 egg, 2 cups powdered
sugar, 1 glass of wine; set bowl inside the top of a boiling teakettle until
contents are thick as cream. Remove to back of stove where it will keep
hot; stir just before serving.
SI
Variety of Delicious Deserts Made from Knox's Gelatine.**-*
83


ELASTIC STARCH is the Only Genuine Article.
Tutti FRUTTI JELLY.-Soak 1-2 box gelatine in 1-2 pint cold water; dis-
solve with cne pint of boiling water; add juice of 3 lemons, 11-2 cups of
sugar; strain; when beginning to stiffen put a layer of jelly in dish, then
layer of sliced bananas, then of jelly, 1 of sliced oranges, 1 of jelly, 1 of
grated cocoanut; finish with jelly. Can make same jelly and add bananas,
dates and white grapes.
-Mrs. Dunham.
WINE JELLY.-For 3 pints jelly use 1 package of gelatine, 1 sheet pink
isinglass, 1 pint sherry or Madeira wine, 1 pint sugar, a generous pint and
half water, 2 lemons, 1 clove, 2-inch piece of stick cinnamon, and the
whites of 2 eggs; soak the gelatine and isinglass in 1-2 pint cold water
for 2 hours; put in stewpan the soaked gelatine, the thin yellow rind of 1
lemon, and the juice of both, the wine, water, sugar, spice and beiten
whites of the eggs; place on fire and stir for 10 minutes; watch carefully
and when the jelly bubbles, set pan back where the contents will keep
just at the boiling point, and let it stand for 1-2 hour. At the end of that
time strain through a flannel bag. If the jelly be preferred white, omit the
spices and isinglass; set in a cold place to harden. It will take about 6 hours.
-Mrs. D. B. Adams.
TIP TOP PUDDING.–1 cup bread crumbs, 1 cup flour, 1 cup milk, 1 cup
sugar, 1 cup suet, 1 cup raisins, 1 cup currants, 1 teaspoon soda, 1 teaspoon
salt, 1-2 a nutmeg; boil 3 hours; but with a liquid brandy sauce.
–J. A. S. Burr..
BAKED APPLES WITH MERINGUE.-Peel 6 Creening or Baldwin apples;
core fill with sugar; cover in earthen dish, and bake in a hot oven. When
nearly done, uncover, brown and pile upon each apple a spoonful of frothed
white of egg, beaten stiff with powdered sugar; return to the oven, brown
slightly; serve very cold.
WHORTLEBERRY PUDDING.–1 pint molasses, 2 teaspoons soda stirred in
2 quarts berries, flour to make a stiff batter; mix carefully and poll 3 hours;
spice may be added; serve with cream, or a rich sauce.
-). A. S. Burr.
ST. PETERSBURGH PUDDING.–1-2 box gelatine, 1 quart water, 1 cup sugar,
juice 2 lemons; when this is all dissolved, strain into dish in which are
cut up 8 dates, 8 figs, 2 bananas, 1-2 cup of any canned fruit; when stiff,
serve with whipped cream.
-Mrs. Reynolds.
-
-0-
Knox's Gelatine will Set Quicker THAN ANY.
OTHER.
86


DEALER IN
AND FEED
W. E. OSBORN.
Fancy Groceries, Provisions, Flour
westPORT, CONN.
W. S. GUYER & SONS,
HARDWARE, CUTLERY, GLASS, PAINTS, OILS, &c.
Bicycles and Sundries. Agricultural Implements.
DEALERS IN
Agents for the Columbia Chilled Plow.
Agents for F. W. Devoe & Co.'s Paints.
SOUTHPORT, CONN.
OHAS. E. BUCKLEY,
The Leading Confectioner,
Tee Gream, Soda Water, Pies, Cakes, &c.
SOUTHPORT, CONN.
DR. F. H. JACKMAN,
DENTIST
WESTPORT, CONN.
TUESDAYS and THURSDAYS.
TUNER
BENJAMIN WIER,
Pianos and Reed Organs.
REGULATING AND REPAIRING.
795 COLORADO AVE., Bridgeport, Conn.
We
Have all the New Styles in Neckwear,
Straw Hats and goods for Men's Wear.
358 MAIN ST.,
WILSON & RUSLING.
BRIDGEPORT, CONN.
Buy Your Floral Work and Decorations
from the Reliable Florists.
J. HORAN & SON,
BRIDGEPORT, CONN.
88


ELASTIC STARCH is the Only Genuine Article.
MAPLE CREAM.—2 cups brown or maple syrup, 2 cups granulated sugar,
1 cup maple syrup, 11-2 cups milk, 1 tablespoonful butter, 1 pint English
walnuts, 1 tablespoonful vanilla; boil without stirring until consistency of
caramels, adding nuts and vanilla after removing from fire; beat until it
begins to grain, Turn out in buttered tins.
-Mrs. Reynolds.
MAPLE FUDGE.—2 cups of maple sugar, 2 of cream or instead 1 cup of
milk, with 1 tablespoonful of butter; boil until it bubbles over the edge
of the pan; pour in tins lined with nuts.
-Mrs. H. N. Wakeman.
VASSAR COLLEGE FUDGE.—2 cups sugar, 1 cup milk, 5 teaspoonfuls Ba-
ker's Breakfast Cocoa; boil, stirring constantly until it hardens, in water;
pour into buttered pans; in about 5 minutes cut in caramel squares.
-S. G. Bronson.
MOLASSES Candy.-1 cup molasses, 1 cup brown sugar, 1-4 cut water,
butter size of a black walnut; boil until it hardens, if dropped into cold
water.
SUGARED POPPED CORN.–Put into a large saucepan 1 cup granulated
sugar, 2 tablespoonfuls water, 1-2 tablespoonful butter; cook fast for 3 min-
utes; remove to back part of stove and stir in, rapidly as possible, 5 quarts
of popped corn, which has been salted ready for the table.
-0-
PICKLES.
GREEN TOMATOE PICKLE.-Slice thin, 1 peck green tomatoes, 1-2 peck on-
ions, sprinkle lightly with salt, put a weight on them, let stand 12 hours;
strain; put in a kettle and add 1-2 mustard seed; in a bowl mix 2 lbs. sugar,
1-2 teaspoon cayenne pepper, 2 teaspoons each mace, allspice, ground cloves
and black pepper, and a little cold vinegar. Then add enough vinegar to
make up the gallon. Pour over tomatoes and onions; stew slowly until
they are a bright yellow; stir with a wooden spoon. This is very fine.
Mustard PICKLE.—1 quart each of small whole cucumbers, large cucum-
bers sliced, green tomatoes sliced, and small button onions, 1 large cauli-
flower divided into flowerets, and 4 “Ruby King" peppers cut fine; make
a brine of 4 quarts water and i pint salt; pour it over the mixture of veg-
etbles and let it soak 24 hours Heat just enough to scald it, then turn into
colander to drain. Mix 1 cup flour, 6 tablespoonfuls ground mustard, and
1 tablespoonful of turmeric with enough cold vinegar to make a paste, then
aad 1 cup of sugar, and sufficient vinegar to make 2 quarts in all. Boil the
mixture until it thickens and is smooth, stirring all the time. Then add the
vegetables, and cook until well heated through.
-Mrs. R. B. Jennings.
Knox's Gelatine Will Set Quicker Than Any Other.
92


INDEX.
Page 1
63 to 73
89 to 90
73 to 80
CANDIES
PREFACE
BREAD
BEVERAGE
CAKE
COOKIES AND SMALL CAKES
CUSTARDS AND CREAMS
CHAFING DISH
CANDIES .
ENTREES.--Cheese and Eggs
FISH
FRUIT PUDDINGS
FROZEN DAINTIES
INVALIDS TRAYS .
MEATS
PIES
PRESERVES AND JELLIES
POULTRY
PUDDING
PICKLES
SOUPS
SALADS.
VEGETABLES
USEFUL HINTS
4 to 49
98 to 95
27 to 29
82 to 84
g to 93
3 to 9
29 to 33
· 51 to 61
97 to 100