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Bank of Bronson
E S T A B L I S H E D 18 8 6
CAPITAL $20,000.00
SURPLUS AND PROFITS $10,000.00
GENERAL BANKING BUSINESS
GUARANTEED]
*Añºs
OFFIGial-
WE WRITE INSURANCE OF ALL KINDS
ALSO MAKE FARM LOANS



“A HINT TO THE WISE IS SUFFICIENT.”
How to preserve a husband—
-Use care in selecting.
Do not choose too young and only of a variety reared in a good
moral atmosphere.
Once decided upon and selected, that part remains settled for-
ever. Give your entire thought to preparing for home use. Some in-
sist on keeping them in a pickle; others are constantly getting them
in hot water; even poor varieties may be made sweet, tender and
good by garnishing with patience, sweetened with smiles, flavored
with kisses to taste, wrapped well in a mantle, baked with a steady
fire of devotion and served with honey, peaches and cream. Thus pre-
pared they will keep forever.
-
MRS. ALBERT GREGORY.
Take a man when he is cold, wet, and hungry, and, if he is
amiable, warm him, dry him, feed him, and lo! you have an angel:
pg 4–Bronson Garage 1 page -






30
CHESTNUT STUFFING
An excellent chestnut stuffing for the Thanksgiving turkey
may be made of either the large imported chestnuts or the home
grown variety. For a simple stuffing, shell and blanch about 100 large
American chestnuts, then cook them for half an hour in water to
cover. Drain, mash the nuts and add to them 3 scant tablespoons of
butter, 1 level teaspoon of salt and 1-3 teaspoon of pepper. Mix
lightly, addinng a little minced onion, if desired, and a little finely
chooped celery, and stuff. This will be sufficient for the average
sized turkey. A rich dressing can be made by adding to the chestnuts
a cup of finely chopped veal, chicken or mutton, with parsley arid
other seasonings desired.
-—(BCB)——
DRESSING FOR BAKED FOWL
Trim crusts from stale bread and make one quart fine crumbs.
Put 2-3 cup butter over the fire and stir in crumbs until all are
coated with butter, then season with salt, pepper and sage. Add
3% cup milk, 1 egg or more if liked. —MRS, CORA. WELCH.
(BCB)—
BAKED YOUNG CHICKEN
Dress and joint as usual. Place in a pan and just cover with
Sweet milk and cream. Season with salt, pepper and butter and
sift a tablespoon flour over the top; set in oven to cock and by the
time the cream is almost cooked away, the chicken will be done.
Young chickens are splendid cooked in this way.
—MRS. ETHEL HAMMONS.
—(BCB)——
DUMPLINGS FOR CHICKEN
These dumplings are like a sponge. Take 1% cups flour, 2
large teaspoons baking powder, pinch of salt, 1 egg, and milk enough
to make a stiff batter. Sift flour, baking powder and salt together.
Add the well beaten egg with the milk, mix and drop into the
kettle with a tablespoon. Cover tight and let boil for twenty-five
minutes. Do not remove cover or stop boiling for that time, when
all will be ready to serve. –MRS, ETHEL HAMMONS.
- ——(BCB)—
STEWED RIBS OF BEEF
Three pounds of ribs of beef cut in pieces about two inches
square. Cover with cold water, add 1 tablespoon vinegar and boil
slowly all morning putting on as soon after breakfast as possible.
One hour before serving, add 1 carrot, also 1 onion sliced thin.
With remaining water on meat, make gravy with flour to thicken,
before removing the beef, —MRS, J. R. BUCK.



34
–––(BCB)—
OYSTER SOUFFLE
Scald in their liquor 2 dozen oysters, remove them and chop
very fine. Blend smoothly 2 heaping tablespoons butter and the same
amount of flour. Add 34 cup hot cream and the oyster liquor and
stir over the fire until thick and smooth. Now add salt and cook
for three minutes. Remove from stove; add beaten yolks of 3 eggs
and set aside until slightly cooled; mix in chopped oysters, a tea-
spoon of lemon juice and whites of eggs beaten stiff. Turn into
a souffle dish and bake for twenty minutes. Serve immediately.
- –MRS. BERTHA ANDERSON.
—--(BCB)—-
SALMION BALLS -
One can salmon, 1 cup milk, 1 egg, pepper and salt to taste.
Cracker crumbs enough to thicken. Form into round cakes. Fry
in butter. —LELA McFARLAND.
—(BCB)—
SALMON LOAF
One can salmon, boned and minced; 3% cup cracker crumbs, 1%
cups cream, 3 eggs, 1 teaspoon salt. Steam two or three hours.
Serve hot with sliced lemon or cream sauce. —BEATRICE WOLF.
––(33CB)----
SCALLOPED SALMON -
Take a small can salmon, pick out the small bones and mix
and beat together with 2 or 3 eggs. Season with salt and pepper,
place in a baking dish, andsprinkle the top with four or five crack-
ers rolled fine, or bread crumbs will do. Place small bits of butter
Over top and soften with sweet milk. Place in moderate oven and
bake to nice brown. —MRS. CALDWELL, DAVIS .
–––(BCB)—
SALMON LOAF
One can salmon, 1 cup cracker crumbs, 1 cup of milk, butter
size of an egg, 1 egg; mix well. Season with salt and pepper to
taste. Bake in slow oven forty-five minutes. Fine hot or cold.
- (BCB)—
º POT ROAST
Procure 2 lbs. flank of beef. Salt and pepper to taste. Add
sage if desired. Roll tight and fasten with wooden skewers or tie
with string. Cut up 4 lb. suet and fry out in a kettle Put meat.
in and add boiling water enough to cover. Cook well done. The
Water should be boiled away. Turn in fat until bound on all sides.
Lift out and make gravy, —MRS. O. A. ABBEY.



35
CHEESE BALLS
Grind 1 cup of cheese. Mix into the stiffly beaten white of 1
egg, salt. Make into balls and roll in cracker crumbs. Fry in
deep fat. —BELLE DAVIS.
- — (BCB)—
vº - CREAMED CHICKEN
Cook chicken until well done. Remove from the bone and cut
into small pieces with scissors. Salt and pepper, plenty of sweet
cream. Thicken just a little with flour, Cook unntil heated through
and serve. —MRS. RUFUS HOLEMAN.
——(13CB)——
- PRESSED CHICKEN
Cook chicken until well done. Remove bones and put through
a food chopper. You can have plenty of broth and use for soup if
you wish. Take 1 quart of the broth, let come to boil, add 1 envel-
ope of Knox Gellatin dissolved in a little water. Let heat and pour
over chicken and let cool. Slice and serve.—MATTIE A. WEBSTER.
——(BCB)
SCALLOPED CHICKEN
y Boil fowl until very tender. Remove from bones. Dice meat
and grind skin and giblets. Put in baker alternate layers of chicken
and cracker crumbs. Pour over liquor in which chicken was cooked
to moisten sufficiently and bake 20 or 30 minutes.
—MRS. GLEN WARREN HAYES.
—(BCB)—
MEAT SOUFFLE
Make 1 cup of white sauce, seasoned with chopped parsley. Stir
in 1 cup chopped meat—chicken, lamb or veal—into the sauce and
cook one minute. Add yolks of 2 eggs slightly beaten and set
away to cool. When cold stir in whites beaten to stiff froth. Bake
in a buttered pan about twenty minutes and serve at once. This is
a good way to use left-over meats.
(BCB)—
POT ROAST
Two and one half or three pounds of good roast meat. Best
without bone. Salt and pepper well rubed into meat. Sage if
liked. Put 1 cup butter in iron kettle to heat. Put meat into
kettle and brown on all sides, turning constantly. Add 1 large
onion and brown well. Pour over all small amount of water and
boil gently until done. Thicken broth and serve.
—MRS. S. E. RUSSELL,



36
CHICKEN SALAD
/~ Boil one large chicken until very tender. After it is cold, take
out the bones, skin and fat. Chop fine. Add an equal amount of
celery cut into cubes. (Do not chop celery, as it bruises it.) Three
hard boiled eggs. Salt pepper, and a few small cucumber pickies,
chopped fine, 1 cup whipped cream, or 1 cup Mayonnaise dressing.
-—(BCB) -
SAVORY MEAT DISH
Cut into small pieces, equal parts of beef steak and pork. Pour
over it boiling water and cook until very tender. Have plenty of
liquid. Thicken with flour, not too thick. Spread bread crumbs
over top and, with a spoon, push them into the gravy until all are
wet. Place in oven and brown. —ALMA CAWTHORNE.
(BCB) — -
CHICKEN SALAD
Cook chicken tender. Chop fine but do not grind. Add celery,
and shredded cabbage % cup each; 4 or 5 pickles, 3 or 4 hard
boiled eggs and mix with dressing. Yolks of 4 eggs or 2 whole eggs
beaten. Pour over them 4 tablespoons boiling vinegar. Cook until
thick. Remove from fire. Add 1 tablespoon butter. Season with 34
teaspoon mustard and pepper. —ROMOLA IRELAND.
–(BCB)— -
BAKED SLICED HAM
Parboil a piece of smoked sliced ham, cut to about 2 inches
thick, in Sweet milk for twenty minutes. Put in a baker and cover
with a paste made of 1-3 cup brown sugar, large spoon flour and a
teaspoon mustard, using some of the milk in which the ham was
cooked to hold the paste together. Use half the paste to cover one
side of the ham, bake half an hour, then turn, spread the remaining
paste on the other side; return to the oven and cook an hour longer,
having a slow oven. Pour the remaining milk around the meat
before baking through.
-
—(BCB)—
MEXICAN TAMALES
One pound of steak ground, 1 small can tomatoes, 2 large onions
cut fine, 1 tablespoon chili powder, salt to taste. One quart salted
boiling water made into stiff mush by adding corn meal. Let cool.
Put 4% cup butter or fried meat drippings into skillet. When hot,
add the chopped meat. Stir until hot through. Add onions, tomatoes
and chilli powder. Salt to taste. Line a pan with the mush. Pour
the prepared mixture into it and cover with mush. Bake one
hour. —MAYSEL NASH.






MIXING
The flour and baking powder having been measured and sifted,
measure out the sugar and butter and cream together. If the batter
is cold and firm, warm the sugar slightly in the oven. After cream-
ing the butter and sugar, separate the yolks from the whites of the
eggs and with a rotary egg beater, cream the yolks until light lem-
on colored and very creamy. Add this to the butter and sugar, and
blend all together. Now add a little of the water or milk and stir
it in thoroughly; then a little flour, stirring it in thoroughly; then
more moisture and more flour alternately, stiring each time until
all the flour and moisture are in the batter, when it should be oeat-
en until smooth and glossy. If the whites of the eggs are to be used,
beat these with a flat or spoon whip until they are stiff enough to
stand up, putting them in last. A little salt added to the whites of
eggs helps in the beating. If yolks of eggs are not used, add the mois-
ture and flour alternately to creamed butter and sugar and add the
whites last. Where much more sugar than butter is used, as in
Orange Cake, half of the sugar may be beaten into the yolks of the
eggs.
BAKING
One of the most important things about baking cakes is to have
a moderate oven at the start. After the cake has doubled in bulk, in-
crease the heat and bake until a brown crust is formed and the
center will respond to the touch. Never allow a crust to form over
cake before the batter is doubled. In a wood or coal range, have a
very light fire in the fire box. After the cake is in the oven, replen-
ish the fire and by the time it has burned up, the batter will have
doubled and is ready for the hot oven to finish it. It is impossible to
specify the length of time to bake cakes, for the larger and thick-
er the layer, the longer it takes to bake,



58
teaspoon baking powder, whites 4 eggs. Cream sugar and butter.
Add 1.3 of the water, then I cup flour and beat thoroughly; then
1-3 more water and 1 cup flour, then the remaining water and
last cup of flour sifted with the baking powder. Fold in beaten
egg whites.
–––(BCB)—
SPONGE CAKE -
Break the whites of 5 eggs into a crock. The yelks into a
small bowl. Beat the whites until stiff. When about half beaten
add 4% teaspoon cream tartar and continue beating till stiff. A 'd
13% cups of fine granulated sugar gradually until the whole mix-
ture is like frosting. Beat the yolks with a Dover beater until
smooth and thick, then add them to the whites. 11% Cups flour
sifted and folded in. Flavor to the taste. Bake like an angel
food. —MRS. C. T. HAMMEL.
-—(BCB)—
DARK CAKE
Yolks of 7 eggs, 3 cups brown sugar, 1 cup butter, 1 cup sour
milk, 4 cups flour, 1 tablespoon cinnamon, 1 tablespoon alspice, 1
tablespoon cloves, 1 teaspoon soda.
–––(BCB)—
y Y. W. C. A. CAKE
Pour 2 cups boiling water over 1 package of raisins. Let boil
15 minutes then add 1 cup cold water, 2 cups sugar, 43 cup lard,
4 cups flour, a little salt, 1 teaspoon soda, 1 teaspoon each of cin-
namon, cloves and nutmeg. Bake in a moderate oven.
––(J3CB)----
WHITE CAKE
One half cup butter, 1% cups sugar, I cup milk, 2 cups flour,
2 teaspoons baking powder, 1 teaspoon vanilla, whites of 5 eggs.
—(BCB)
JELLY ROLL
1 Cup sugar, 1 cup flour, 1% cup hot water, 11% teaspoon bak-
ing powder, 1 teaspoon lemon extract, 3 eggs well beaten, pinch of
salt. Spread with any fruit jelly, which has been beaten. Roll
wijile hot.
–––(BCB)—
PINEAPPLE CAKE
One and one-fourth cups sugar, 2-3 cup butter, 34 cup pineapple
juice and 2 tablespoons grated pineapple mixed in the juice, 21%
Cups flour and the whites of 4 eggs beaten stiff. Three level
teaspoon baking powder. Use filling No. 21, MRS. D. C. CROSBY.






68
GINGER SNAPS
Take 7 cups flour, 1 cup sugar, 2 cups molasses, 1 cup butter,
1 egg, 1 tablespoon good vinegar, 1 teaspoon Soda, 1 teaspoon gin-
ger. If the ingredients are cold, it may seem hard to mix in the
full amount of flour, but it should be in if possible. These, if
properly baked, very much resemble those in the bakeries.
- –MRS. MONROE HAYNES.
——(BCB)—
GINGER BREAD -
Two cups sugar, 1 cup motasses, 1 cup butter, 1 cup sour milk,
3 cups flour, 6 eggs, 1 large teaspoon soda, 1 tablespoon ginger.
Add 1 cup raisins if desired. —MRS. JOHN BOWERS.
-—(BCB)—
SOFT GINGER BREAD
One cup molasses, 3% cup sugar, 2 teaspoons cinnamon, cloves
and ginger, 2 teaspoons soda in one cup boiling water, lump of
nice fresh lard, 2% cups flour, 2 eggs beaten light. Very good.
––(BCB)—
SPANISH BUN
Four eggs (leaving out whites of three for frosting); 34 cup
butter, 2 cups brown sugar, 2 cups flour, 1 cup sweet milk, 1
dessert Spoon each of allspice and cinnamon; 1 grated nutmeg, a
little essence of lemon, 1 teaspoon soda, 1 teaspoon cream tartar,
Bake in bread tins. Frosting: Beat whites stiff; 2% cups brown
sugar. Flavor with vanilla. After cake is cooked, spread on top
and return to oven until brown. –MRS. M. HAMPTON.
——(J3CB)—--
GRAHAM CRACKERS
One cup sugar, 4% cup buttermilk, 1 teaspoon soda, 4 table-
spoons butter or lard, Graham and flour so as to roll.
—MRS. NELLIE MOORE.
—(BCB)—
APPLE FRITTERS
Two cups flour, 1 teaspoon baking powder, 1 teaspoon sugar,
1 cup sweet milk, 2 eggs well beaten, tart apples. Make a batter
of first five ingredients, Pare, core and chop apples and add to
batter. Drop by spoonfuls in deep fat and fry to a nice brown.
Serve with maple syrup or sweet sauce, -
º



69.
SWEET CRACKERS
One cup sweet milk, 2% cups sugar, 1% cups lard, 3 eggs, five
cents worth of Baker's Ammonia dissolved in cup of water over
night. Five cents worth oil of lemon. Beat as for cake. Stir in
all the flour you can. Turn out on the board and work in all the
flour you can. Roll thin and bake in a quick oven. Cut in squares
before baking. —MOLLIE CAMP-JACOBS.
—(BCB)—-
DOUGHNUTS
One cup of hot mashed potatoes, 2 eggs, 2 tablespoons of
shortening, 1% cups sugar, 1% cups milk, flour to roll out, 34
teaspoon salt, 4 teaspoon nutmeg and cinnamon, 3 teaspoons of
baking powder. Mix and fry in boiling fat.
—MRS. GRACE DuCHEMIN.
—(BCB)—
DOUGHNUTS
One teaspoon butter, 1 cup sugar, 2 eggs, 1 cup sweet milk,
2 teaspoons baking powder, and flour to roll.
—LELIA McFARLAND.
—(BCB)—
RAISED DOUGHNUTS,
One quart sponge, 1 cup lard, 1 cup sugar, one cup warm wat-
er. Mix, let rise and roll. Cut out and let rise again. Fry in hot
lard. When fried roll in sugar and cinnamon. —CORA HICKSON,
—(BCB)—
DOUGHNUTS
Two cups sugar, 1 pint sour milk, 3 eggs, butter size of 1 egg,
1 teaspoon soda, nutmeg and vanilla flavor. Fry in hot lard and
sprinkle with sugar. - –MRS. NELLIE CALDWELL,
—(BCB)
PIN-WIIEEL BISCUHTS
Make plain biscuit mixture, adding 1 cup sugar and 1-3 cup
raisins for every 2 cups of flour. Roll 44 inch in thickness. Brush
with butter. Sprinkle sugar over the butter, and roll like jelly
roll. Cut into slices 34 inches thick and bake in a hot oven fifteen
—MATTIE ROSS.
minutes.
- ——(BCB)—
Y DOUGHNUTS
Two and 1% cups sugar, 2 cups sweet milk, 1 large cup mashed
potatoes, 4 eggs, 1 teaspoon of butter, 6 level teaspoons of bak-
ing powder, 1 teaspoon of salt, flour to mix. Flavor as desir-
ed. Cut out and fry in hot lard, —MRS. J. L. BRANNEN.



70
lº. BUTTER SCOTCH COOKIES
Two cups brown sugar, 1 cup butter and lard mixed; 2 eggs,
1 teaspoon soda, 1 teaspoon cream tartar, 1 teaspoon vanilla, 3%
cups flour, 1 cup meat nuts. Mix all together and shape into a
loaf. Let stand over night, then slice and bake.
–MRS. C. T. HAMMEL.
—(BCB)— -
ONE-TWO-THREF-FOUR COOK (ES
One cup butter, 2 cups sugar, 3 eggs, 4 cups flour. One teaspoon
soda, Flavor with lemon or vanilla.
-—(BCB)
MRS. COOKE'S CHRISTMAS COOKIES
One cup butter, 1% cups sugar, cream well; 3 eggs well beaten,
1 teaspoon soda dissolved in 2 tablespoons hot water, 2 cups flour, mixed
and sifted with #3 teaspoon salt. One cup nut meats, 3% cup cur-
rants, 3% cup seeded raisins cut small. Add 134 cups flour. Drop
on buttered paper, bake in oven not too hot. Place in stone jar.
Will keep well.
–––(BCB)—



78 -
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- J
SUET PUDDING
Two cups of suet, 3 cups of sour milk, 1% cups sugar, 4 cups
flour, 5 eggs, 1 pound currants, 1 pound raisins, 4 pound citron,
1 teaspoon nutmeg, cloves and alspice, pinch of salt, 2 teaspoons
soda. Steam three hours. MATTIE WILLIAMSON ROSS.
—(BCB)—
CARROT PUDDING
One cup of suet chopped fine; 1 cup of apples chopped fine; 1
cup brown sugar, 1 cup of grated carrots, 3 cup of grated potatoes,
1 cup of raisins, 1 cup currants, 1% cups of flour, 1 teaspoon mixed
spice, 1 teaspoon soda dissolved in a little hot water and a pinch
of salt. Steam three hours.
––(BCB)—
GRAHAM STEAMED PUDDING
One cup of molasses, 1 egg, 1 teaspoon soda, 1 cup sour milk.
Graham flour to thicken like batter. Raisins or spice may be added.
Steam about two hours. Any kind of sauce may be used.
—MISS PEARL BUCK.
-
——(J3CB)----
BROWN-BETTY
Peel and slice Some apples; butter a baking dish, put in a layer
of fine crumbs, then a layer of apples, then sugar, nutmeg, cinnamon
and cloves and dot with butter; repeat till the dish is full and pour
over } cups of molasses or maple syrup mixed with as much water.
Cover with crumbs, set the dish in a pan of boiling water and bake
until the apples are soft, basting with a little more molasses and
water if it looks dry. Serve warm with cream.
–MRS. J. R. BUCK.
––(BCB)—
CRANBERRY CREAM
One quart cranberries cooked with 1% cup water. Put through
a colander, add 2 cups sugar, 3 tablespoons gelatine that has been
soaked in a teacup cold water. Beat the mixture till it begins to
thicken, then add 1 pint whipped cream beaten light, with an egg
beater. Set away to cool; serve with whipped cream.
–MRS. J. D. WOOD.
–(BCB)—
ORANGE JELLY
One half box gelatine, 4 cup cold water, 1 cup boiling water,
juice 1 lemon, 1 cup sugar, 1 pint of orange juice. Soak the gel-
atine in cold water until soft. Stir until the sugar is dissolved. Strain
into molds. –MRS, J. D. WOOD,



83
BAKED APPLE PUDDING -
Butter deep pie tin. Line the bottom with finely chopped apple,
and cover with batter made by beating together 1 cup sugar, 1-3
cup butter, 1 cup flour, 7.6 cup sweet milk, 2 teaspoons baking powder.
To be eaten with following sauce; Half cup sugar,small piece butter,
% nutmeg, creamed together, add 4 pint boiling water and cook
for five minutes.
——(BCB)—
CHO.COLATE BREAD PUDDING
Two cups bread crumbs, 4 cups scalded milk, 2-3 cup sugar,
2 eggs, 1 teaspoon vanilla, 2 squares chocolate. Soak bread in milk
thirty minutes, melt chocolate and add the sugar and enough of
the milk to make of consistency to pour. Add to bread and milk
mixture. Add vanilla, eggs slightly beaten and a little salt. Turn
into buttered pudding dish and bake one hour in moderate oven.
Serve with hard sauce.
-—(BCB)—
COCOANUT PUDDING
One quart sweet milk, 10 tablespoons grated cocoanut, 1 cup
sugar, whites 10 eggs. Bake one hour evenly and slowly. Serve
with whipped cream. –MRS. J. D. MARTIN.
——(BCB) ----
BREAD PUDDING
Two cups milk, 1 cup stale bread crumbs, 2 tablespoons sugar,
% teaspoon cinnamon, 1 egg, 1 tablespoon butter, 3 tablespoons
cooked currants. Serve with hard sauce. —BLANC; ii. MYERS.
––(BCB)—
PINEAPPLE TRIFFLE
One smallcan shredded pineapple. Cook with one
half cup sugar a few minutes and cool. 1 Package jello dissolved acc-
ording to directions. Add pineapple and when cold put in 1 pint
whipped cream. Will serve ten. —MRS. H. P. BLUNT.
—(BCB)—
MARSHMALLOW CREAM
First, dissolve 1 round tablespoon granulated gelatine in #3 cup
cold water, stirring over fire until dissolved. Add another 4 cup
cold water and set aside to cool a little, (but not harden). 2nd: beat
the whites of 5 eggs very light and stiff. Add a pinch of salt to eggs,
then pour over them the gelatine, beating all the time, 3rd: Sprinkle
-


86
PICKLES, CATSUP, ETC
Peter Piper Picked a Peck of Hickled Peppers.
–(BCB)—
COLD CATSUP
One gallon ripe tomatoes, 1 cup onion, 1 cup grated horse
radish, 1 cup brown sugar, 1 cup mustard seed, 1 small cup
of salt, 2 peppers, 1 quart of vinegar, 1 ounce of celery
seed, 1 teaspoon cloves, 2 tablespoons cinnamon. Mix well but do
not cook or seal. —MRS. GAY WEBSTER.
- –––(BCB)—
FAVORITE PICKLES
One quart raw cabbage chopped fine; 1 quart boiled beets, chopp-
ed fine; 2 cups sugar, tablespoon salt, 1 teaspoon black pepper, 4
teaspoon red pepper, 1 teacup grated horse-radish; cover with cold
vinegar and keep from the air. —MRS. C. T. HAMMEL.
—(BCB)—
TOMATO CATSUP
One peck of pipe tomatoes. Cook and strain thru sieve. Add to
the juice of 4 common sized onions chopped fine. Let it boil down.
Steep in 1 quart of vinegar, 3 red peppers, 2 tablespoons of mustard,
2 of allspice and 2 of cinnamon. Strain it into the juice. Add 1
pound of brown sugar and 3% cup salt. Let cook down until thick
enough for use. Cork tightly in bottles. The onion may be omitted if
preferred. —ABBIE ZIMMERMAN.
—(BCB)—
COLD CATSUP
One peck ripe tomatoes chopped fine and put in colander to
drain. Two cups chopped onions, 2 cups sugar, 1 cup of white
mustard seed, }, cup salt; 1 teaspoon mace, 1 teaspoon black pepper,
4 teaspoons cinnamon, 4 red peppers chopped fine, 1% quarts of
vinegar. Mix together and can in jars. This will keep without
sealing. The tomato juice can be used for soup.
–MRS. OLIVER POTTER.


88
GREEN TOMATO SWEET PICKLE
Seven pounds sliced green tomatoes. Sprinkle with 14 cup salt,
let stand over night. Drain. Make a syrup of 2 lbs. white or
brown sugar, 1 pint vinegar, 1 oz. each of whole cloves, cinnamon
bark; 1 oz. pickling spices or 1 teaspoon allspice. When syrup
gets hot, put in tomato and cook until clear. Sliced onions may
be used if desired. Seal while hot. —MRS. T. J. HAMMONS.
–(BCB)—
BEET PICKLES
Boil young beets until tender. Mix 1 cup sugar, 1 cup cider
vinegar. Let boil five minutes. Add beets. When scalding hot,
seal in glass jars. —BEATRICE WOLF.
—-(BCB)—
- - PICALLI
One peck green tomatoes, 2 cabbages, 4 onions, 2 green peppers,
1 teacup salt. Chop fine. Let stand over night. Drain. Cover
with vinegar. Add 1 lb. brown sugar and mixed spices to taste.
Boil until tender. ––MRS. H. THOMPSON.
—(BCB)—
PICKLE CABBAGE
Take firm white cabbage and cut into quarters or smaller. Drop
into salted boiling water and boil until tender, then lift the cab.
bage out of the water and drain well. Have ready some clear
boiling hot vinegar, sweetened about the proportion of 1 pint of
sugar to 1 quart of vinegar, or to suit the taste. Pack the cabbage
in jars, cover with hot vinegar and allow about 12 cloves, 12 grains
black pepper, 14 table Spoon of stick cinnamon broken fine, 1 tea
spoon celery seed to each quart jar. Shake jars after filled and
press the cabbage down until the air bubbles are out. Then seal.
—BERTIE HALL.
–––(BCB)—
MIXED PICKLES
Three quarts green tomatoes, 1 quart cabbage, 1 quart onions.
Chop fine and let stand over night in salt water. Each sort of Veg-
etable must be separate. Next morning Squeeze out the water and
mix together, then cover with weak vinegar ----, - - - well.
Drain and squeeze out again. Cover with strong vinegar. Add
Sugar and mixed spices to taste. Heat and put into jars.
—BESSIE GEYER.


CREAM CHEESE SANDWICHES
One cream cheese, 34 package dates, 1 dozen raisins. Run the
dates and raisins through the food chopper and mix with the
cheese. Then spread on thinly sliced bread, graham or white.
––(J3CB)----
SALMON AND CUCUMBER SANDWICHES
Pick over a can of salmon after you have drained it dry. Re-
move the skin and bones. Mince it fine adding a teaspoonful of
onion juice, a pinch of salt, pepper and a little butter. Spread on
thin slices of whole wheat bread. Then spread a layer of fine
cucumber rings over each before placing on the top layer of bread.
Cut in oblong shapes.
––(BCB)—
RAISIN AND NUT SANDWICHES
Place a quantity of raisins in your meat grinder and mince them
to a pulp. Mix with salted almonds and spread on graham bread
cut very thin.
—(BCB)—
TOMATO AND CHEESE SANDWICHES
Soften a package of cream cheese by adding some milk. Spread
the cheese on toast triangles. On top of each triangle a slice of
tomato is placed and the sandwiches served without the upper layer.
–(BCB)—
CHOCOLATE SANDWICHES -
One fourth cake sweet chocolate, 1 cup nuts chopped fine;
4 good tablespoons butter. Melt the butter and chocolate together,
stirring the while, and pour in the nuts. When cooled and firm,
spread it liberally between buttered crackers or very thin slices
of bread. —UHLMA GOODNO-BROWN.
––(BCB)—
FRUIT AND NUT SANDWICHES
Chop finely two parts of dates or figs. To this add one part
chopped nuts, and add enough rich cream to make a paste. Use
graham or Boston brown bread. –MRS. H. D. BANTA.



BEWERAGES
“I like a teacup, a little china teacup,
Filled to the brim with good strong tea;
I like another one, just like t'other one,
To give a friend who is fond of me.”
—--(BCB)—
HOW TO MAKE TEA
Three teaspoons tea, 2 cups boiling water. Scald an earthen
or china teapot. Put in tea and pour on boiling water. Let stand
on the back of the range or in a warm place for five minutes.
—(BCB)—
COFFEE
One heaping tablespoon of coffee to each person and two extra
to make good strength. Clear with egg.
—(BCB)—
BREAKFAST COCOA
One and one half tablespoons prepared cocoa, 2 cups boiling
water, 2 cups of milk; mix cocoa and sugar; dillute with 43 cup
boiling water and boil one minute, Turn into scalded milk and
beat two minutes. . -
—(BCB)—-
FRUIT PUNCH
One quart cold water, 3% cup lemon juice, 2 cups sugar, 2 cups
chopped pineapple. One cup orange juice; boil water, sugar and
pineapple twenty minutes. Add fruit juice, cool, strain, and dilute
with ice water.
–(BCB)
FRAPPE
Two dozen lemons, 1 can shredded pineapple, 1 quart orange
syrup, juice from 1 quart cherries; sweeten to taste. Add about
3 gallons water, Let stand a few hours before serving,


102 - - -
cut into small pieces. To 2 cups thick cream add 2 tablespoons
powdered sugar and a little extract of vanilla (about 1 teaspoon)
and beat until very stiff. Add this to the other mixture, put into
the freezer and freeze. When frozen, put the pudding into a
brick mold and pack in ice and salt until ready to serve. Cut
in slices.
—(BCB)—
CONFECTIONERY
“All that’s sweet was made
But to be lost when sweetest.” –Moore.
—(BCB)—
FONDANT
Two cups granulated sugar, 36 cup water. Place in Saucepan
over the fire and stir until boiling begins. Remove spoon and in
a few minutes wash down the sides of the pan with a brush dipped
in cold water to remove any grains of sugar that may form. When
glucose is used add to the water 1 pound for each cup Sugar used.
If glucose is not used, add 14 teaspoon cream tartar after it begins
to boil. Cook to soft ball stage and turn on to buttered tins or
platters. Let stand until dent can be made in surface, then work
With a fork until it begins to stiffen. Now take on hands and
Work as dough. Place in bowl and put away for future use.
–ELIZABETH LOVE.
—-(BCB) –
PEANUT BRITTLE
Melt 1 cup granulated sugar in large skillet, then add 14 tea-
Spoon soda. Remove from fire. Add 1-3 cup peanuts either whole
or chopped. Pour on a greased platter and let stand to cool.
–(BCB)
DIVINITY FUDGE
Two and one-half cups granulated Sugar, 1% cups boiling water,
% cup corn syrup. Boil until spins a hair from spoon. Beat into
the whites of two well beaten eggs. Add 1 cup nuts.
–RUBY ENTZMINGER.



103
- BUTTER SCOTCH
One cup brown sugar, 4 cup clear water, 1 teaspoon vinegar.
Butter size of walnut. Flavor to suit taste. Boil twenty minutes.
- –MRS, ELLA. HALL.
– (BCB)—
PEANUT BRITTLE
One cup of granulated sugar, 1 cup of water, 3 tablespoons
white syrup, 1 piece of butter about the size of a walnut. 1 cup
unroasted peanuts, 3% teaspoon soda. Mix sugar, syrup, butter and
water together and boil until will thicken into a soft ball in
cold water. Add unroasted peanuts. Cook until begins to brown.
Add soda, stir well and pour upon a buttered surface. Let cool,
break into pieces the desired size and eat.
If unroasted peanuts are unavailable, roasted peanuts may be
used but should not be added until the syrup will form a hard
ball in cold water. —EBENEZER.
–(BCB)—
PEANUT BUTTER FUDGE
Two cups brown sugar, 3% cup sweet milk. Cook until forms
soft ball when tried in cold water. Set back to cool, then add 4%
cup peanut butter. Beat well and pour into buttered pan.
—BELLE DAVIS.
–(BCB)——
TAFFY
One cup molasses (not sorghum), 2 cups white sugar, 1 table-
spoon vinegar, 1 tablespoon butter. Boil until brittle when dropped
into cold water. Do not stir. Add flavor. Take 4 teaspoon soda
dissolved in a little water and stir in rapidly and remove from
the fire. Add 1 teacup of nuts if desired. Cool in buttered dish
and pull. - BEATRICE. H. WOLF.
–(BCB)-
BOSTON CREAM TAFFY
Two teacups sugar, 1 teacup water, 2 tea spoons cream tartar,
1 tablespoon vinegar, 1 teaspoon flavoring. Boil until it snaps.
When cool, pull. Add nut meats if desired. Pull and when cool
clip into small pieces. MRS, LEE WEBSTER,



104
DIVINITY CANDY -
Four pounds sugar, 1 pound glucose. Take 1-3 cup sugar with
water enough to dissolve the sugar. Put this in one vessel and
boil until thick. Do not stir. Take the other 2-3 sugar with
water also enough to dissolve, together with the one mound glucose
and boil as the one third. Reat whites of 6 eggs. Pour over the
eggs boiling hot the one third syrup, stirring brisklv until very
smooth. Then add the other two thirds sugar and glucose syrup,
and stir until almost cold, then flavor. Spread on platter and
cut in dice or roll in loaf as preferred. Any kind of coloring may
be added. IMO FREEMAN-LAMBETH.
–––(BCB)—
MARSHMALLOWS
Six cups sugar, 16 tablespoons water, 1 apckage Knox gelatine.
Pour over the gelatine 12 tablespoone hot water. Boil the sugar
and water until it hairs, then por it over the gelatine. Beat hard
until it takes the form of marshmallow, then spread the dough-like
mixture about an inch thick over powdered sugar. Cut in strips,
then into squares with the scissors. —BERNI.C.E DAVIS-BRADLEY.
—(BCB)—
COFFEE CREAM CARAMELS
Two pounds sugar, 1 cup cream, 2 ounces of butter, 1-3 cup
coffee. Cook all together until it strings from a fork. Beat and
pour into buttered tins. —UHLMA GOODNO-BROWN.
–––(BCB)—
CREAM CANDY
Beaten whites of 2 eggs, 4 tablespoons sweet milk, 1 teaspoon
vanilla. Add pulverized sugar to make a stiff dough and mold into
shape. To make chocolate, dip candy into melted chocolate. Nuts
or fruits may be put on top. –IMO FREEMAN- LAMBETH.
—(BCB)—
CREAM CANDY
Boil 2 cups granulated Sugar and 4 cup cream until it forms
..." ball when dropped into water; stir until it begins to get
thick.
Flavor with vanilla and form into balls. Chopped dates
or Walnut meats may be added to this on removing from the fire.
–MAUDE M, BALDWIN,