Corner Book Shop 102 Fourth Avenue New York City 10003 | Books on Food & Drink º º Tested and Practical Recipes By The Ladies' Auxiliary of the Maple Avenue Hospital of DuBois, Pennsylvania. Second Edition Revised and Enlarged Nineteen hundred and twenty-two. OFFICERS Mrs. James D. Corbett.--------------- President Mrs. Jos. Whitehead.----------- Vice-President Mrs. E. G. Boose------------ Recording Sec'y. Mrs. Chas. Hand---------------- Financial Sec'y. Mrs. W. C. Pentz_________________ Cor. Sec'y. Mrs. B. C. Skinner… Treasurer PREFACE HE LADIES AUXILIARY OF THE MAPLE AVENUE HOS- PITAL present this revised edition of Listed Recipes to the public, hoping it will prove as useful and popular as the first edition. Printed and Bound by Gray Printing Company DuBois, Pa. TABLE OF CONTENTS MENUS Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Luncheon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Entrees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Poultry and Game. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Icings and Fillings. . . . . . . . . - - - - - - - - - - - - - - - - - - - - Cookies, Doughnuts, Gingerbread. . . . . . . . . . . . . . . . . Frozen Dainties, Desserts. . . . . . . . . . . . . . . . . . . . . . - - Egg and Cheese Dishes. . . . . . . . . . . . . . . . . . . . . . . . . . Sandwiches. . . . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - Pickles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Preserves . . . . . . . . . * - - - - - - - - - - - - - - - - - - - - - - - - - - - Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Household Hints Home Remedies Tables - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - * * - - - - - - - - - - - - - - - - - - - - - . . . . . . . *, *, *, *, *, *, *, *, *, *, *, *...º. º. º.º. cº, cº, cº, cº, cº, cº, cº, cº, cº, cº, cº, º, º, cº, cº, cº, cº, cº, cº, cº, cº, cº. v. Nº cº, cº. +&º: º 3. 3. º M E N US 3. º: 3. º: --> - º ... “Life's a mockery and a cheat, so much you like and dassent eat.” . 3. 3. 3. Old Song. 3. * 3. - *, *, *, *, *, *, *, *, *, *, *, *, *, *, cº-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: *º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: BREAKFASTS Vary the menu but do not crowd the breakfast table with too many dishes and thus rub the appetite of its chance to be tempted at this most delightful meal of the day. The morning meal should be dainty, appetizing and prettily served, with just enough variety to make one feel the joy of living. Breakfast Combinations Codfish in Cream Fruit Baked Potatoes Lamb Chops Rolls Rolls Coffee Coffee Fruit Fruit Broiled White or Omelet Blue Fish with Ham Fried Potatoes Potatoes Rolls Toast Coffee Coffee Fruit Fruit Chipped Beef in Liver and Bacon Cream Hashed Brown Potatoes Rolls Rolls Coffee Chocolate Fruit Fruit Minced Chicken Sausage Links with Poached Eggs Baked Potatoes Rolls Buckwheat Cakes Chocolate Coffee 10 Recipes Fruit Ham and Eggs Fried Potatoes Rolls Coffee Fruit Corned Beef Hash with Poached Eggs Toast Coffee Fruit Lamb Chops Potatoes au Gratin Rolls Coffee Fruit Codfish Cakes Fried Potatoes Coffee Fruit Tenderloin Steak with Bacon Lyonnaise Potatoes Rolls Coffee Fruit Broiled Chicken German Fried Potatoes Rolls Coffee Baked Apples with Cream Rice Gems Coffee Fruit Hamburg Steak Potatoes in Cream Rolls Coffee Fruit Pork Chops with Fried Apples Rolls Coffee Fruit Broiled Squab on Toast Rolls Chocolate Cereal Boiled Eggs Toast Coffee Fruit Chopped Dates in hot Oatmeal Broiled Bacon Whole Wheat Bread Coffee Fruit Chicken Hash on Toast Rolls Coffee Oranges Cereal and Cream Toast Coffee Menus -- Fruit Cereal and Cream Hash on Toast Coffee Fruit Cereal and Cream Shirred Eggs Toast Coffee Stewed Prunes Oatmeal and Cream Muffins Coffee Fruit Griddle Cakes and Syrup Coffee Fruit Broiled Bacon German Fried Potatoes Muffins Coffee Fruit Omelet Creamed Potatoes Bread Coffee Sliced Peaches with Cream Fried Perch Muffins Coffee Fruit Oatmeal and Cream Toast Coffee Fruit Sausages Fried Apples Baking Powder Biscuits Coffee Oranges Ham and Eggs Bread Coffee Fruit Fish Balls Brown Bread Coffee Fruit Oatmeal and Cream Liver and Bacon Hot Biscuits Coffee Fruit Bacon and Eggs Wheat Cakes with Syrup Coffee Fruit Ham and Eggs Country Style Pop-Overs Coffee 12 Recipes Fruit Bananas Scrambled Eggs Oatmeal and Cream Biscuits and Butter Minced Ham on Toast Coffee Coffee Fruit Fruit Fried Eggs Omelet French Toast Rolls Cocoa Coffee Fruit Poached Eggs on Hash English Muffins Coffee LUNCHEONS Even if one should be alone, this meal should not be made doubly dismal by lack of preparation. One should not encour- age the habit of eating from the ice-chest or pantry. Spread the cloth and make the table attractive no matter how little is to be served. This is good for one’s energy and keeps one from becoming slack in method. Suggestions for Luncheons Cream Hash Cold Roast Beef Tea Romaine Salad Jelly Bread and Butter Wafers Cocoa Cream Potatoes Cheese Souffle Gems Whole Wheat Bread Boiled Rice with Cream Ice Cream Tea Tea Menus 13 Bouillon Broiled Chops with Parsley Sauce Potato Balls Spinach Coffee Nut Salad Bread and Butter Sandwiches Cake Coffee Chicken Croquettes Stewed Celery Brown Bread and Butter * Tea Fish Croquettes with Tomato Sauce Waldorf Salad Tces Cake Coffee Deviled Crabs with Tartare Sauce Cream Biscuits Lettuce Salad Strawberries Wafers Cheese Coffee Broiled Chicken Rice Muffins Stewed Prunes Coffee Creamed Oysters in Cases Cheese Sandwiches Lemon Jelly Macaroons Coffee Fish Salad Brown Bread Mixed Fruit in Orange Baskets Coffee Cream of Pea Soup Cold Lamb Wafers Cheese Coffee Codfish Balls Celery Salad Brown Bread Wafers Cheese Coffee Bouillon with Bread Sticks Broiled Chicken Alabama Waffles Lettuce Salad Ice Cream Cake Coffee Creamed Dried Beef Milk Biscuits Cup Custard Cocoa Recipes Clam Bouillon Peas Cream Biscuits Tomato Mayonnaise Frozen Strawberries - with Whipped Cream Angel Cake Coffee Curry of Rice with Jelly Chilled Canteloupe Rolls Coffee Broiled Chicken Milk Biscuit Peas Strawberry Cocktail Lettuce Salad Saratoga Wafers Coffee - Bouillon Fried Smelts with Tartare Sauce Potato Balls Endive Salad Wafers Neufchatel Cheese Coffee Nut and Date Sandwiches Baked Tomatoes - Berries with Whipped Cream Coffee Clam Bouillon with Bread Sticks Stuffed Peppers with Brown Sauce Snow Pudding with Custard Sauce Coffee DINNERS Whatever may be done for the cheerfulness of other meals of the day, dinner should come in for one’s best thought. The wear and tear of the day for both husband and wife should terminate at the dinner hour, when the magic touch, dainty service, and good cooking, coupled with good humor and tact, Menus will surely tend to bring the day’s work in the household to a successful close. Suggestions for Dinner Clear Soup Broiled Flank Steak Brown Gravy Baked Potatoes Spinach Lettuce Salad Crackers Coffee Clear Soup Fricassee of Chicken Dumplings Rice Onions Orange Jelly in Orange Cups Coffee Bouillon Fillet of Fish with Tartare Sauce Tomato Gelatine Salad Lemon Rice Pudding Coffee Tomato Soup Meat Pie Asparagus on Toast Waldorf Salad Charlotte Russe Coffee Tomato Bisque Broiled Steak with Butter Sauce Stuffed Potatoes Lettuce Salad Cheese Wafers Coffee Oyster Soup Boiled Fish with Egg Sauce Boiled Potatoes String Beans Apple Pie Cheese Coffee Venison Steak Currant Jelly Brown Bread and Butter Endive Salad Baked Pears Coffee Oyster Stew Veal Cutlets with Tomato Sauce Cress Salad Burnt Almond Bisque Coffee 16 Recipes Cream of Asparagus Lamb Chops with Tomato Sauce Celery and Apple Salad Cup Custard Coffee Vegetable Soup Lamb Chops French Potatoes Scalloped Tomatoes Cottage Pudding with Cream Sauce Coffee Bean Soup Roast Mutton Boiled Rice Stewed Turnips Stuffed Tomato Salad Pumpkin Pie Coffee Beef Broth Roast Lamb with Mint Sauce Rice Peas Orange Jelly: Coffee Oyster Soup Broiled Halibut Sauce Bernaise Potato Balls Cabbage Salad Cottage Pudding Custard Sauce Raisins Nuts Coffee Chicken Broth Roast Beef with Brown Gravy Baked Sweet Potatoes Snow Pudding Coffee Tomato Soup Smothered Chicken with Cream Sauce Baked Onions Cabbage Salad Sliced Oranges Coffee Cream of Celery Soup Roast Goose Hominy Stuffing Apple Sauce Sliced Beets Emerald Gelatine Coffee Cream of Celery Soup Club Steak with Butter Sauce Boiled Turnips Creamed Potatoes Tapioca Coffee Tomato Bisque Tenderloin of Beef Mushroom Sauce Scalloped Potatoes Stewed Tomatoes Chocolate Gelatine with Whipped Cream Candied Fruit Coffee Menus Roast Duck with Walnut Stuffing Macaroni Tomatoes Lettuce Salad Sliced Pineapple Cake Coffee Tomato Soup Halibut Steak Potato Balls Watercress Asparagus Vinegarette Custard Pie Coffee Green Pea Soup Beef Stew and Dumplings Mashed Turnips Cold Slaw Apple Tapioca Coffee Clam Broth Crown Roast Filled with Stewed Peas French Fried Potatoes Summer Salad Preserved Figs with Whipped Cream Coffee Clam Broth Planked Shad Stuffed Potatoes Tomato Jelly Mayonnaise Prunes with Whipped Cream Coffee Oyster Soup Baked White Fish with Tomato Sauce Lettuce Salad Fruit Gelatine with Whipped Cream Coffee SUNDAY NIGHT LUNCHEONS The question of what to serve for the Sunday night meal depends largely upon the time and character of the regular Sunday dinner. To tempt the appetite it is preferable to ar- range a menu entirely different from the preceding dinner, al- thought it is a very common practice to utilize cold roast meat or fowl that may be left over from that meal. There are many 18 Recipes simple combinations, however, that are easy of preparation and are more likely to please the palate of those to be served. Combinations for Sunday Night Luncheons Sausage Tomato Catsup Brown Bread Fruit Coffee Baked Eggs on Toast Canned Peaches Sponge Cake Tea Fried Oysters Pickles Bread Coffee Bread and Butter Sandwiches Sliced Onions and Tomatoes Wafers Cocoa Fish Turbot Muffins Omelet Toast Coffee Cold Beef Chili Sauce Prune Whip Gingerbread Tea Broiled Sardines on Toast Brown Bread Sandwiches Coffee Cold Sliced Ham Nut Sandwiches Fruit Chocolate Cold Mutton Tomato Jelly Mayonnaise Brown Bread Wafers Fruit Tea Cold Roast Chicken Lettuce Sandwiches Buns Tapioca Cream Cake Tea 20 Recipes FIVE O'CLOCK TEAS The Five O’clock Tea is, at least in an informal way, a delightful, easy and delicate means of entertainment and con- tinues to grow in popular esteem. Menus for this service are more effective when simple and served without ceremony. It is entirely proper to utilize ordinary utensils and dishes, but the pretty custom is largely aided by special china of some dis- tinctive and delicate pattern. - Menus for Five O’clock Teas Wafers Surprise Cakes Nuts Candied Violets Tea Tea Peanut Sandwiches Fruit Cake Fruit Mints Tea Tea Lettuce Sandwiches Assorted Tea Wafers Nuts Candied Orange Peel Tea Tea Basket of Date Toasted Crackers Sandwiches Glazed Nuts Candied Ginger Tea Russian Tea Hypocrites Tea Figs THE CHAFING DISH While entirely practical for use in preparing any menu of the day, the chaſing dish, from the standpoint of the private family circle, has its greatest utility in the giving of late Sup- pers. To those who will take the trouble to learn what may be done with a chaſing dish will come the knowledge that nearly the whole range of cookery is within its compass. The menus under this head, although limited in number, will give sufficient Menus 2 | experience to warrant the use of practically all of the entree and egg recipes to be found elsewhere. Chafing Dish Menus Clam Bouillon Plain Bouillon with Lobster a la Newburg Whipped Cream Rolls Pigs in Blankets Lettuce Waldorf Salad Toasted Marshmallows Brown Bread Camembert Cheese Butter Creams Wafers Coffee Coffee Creamed Chicken with Mushrooms Milk Rolls Chickory Salad Coffee Nuts E can live without poetry, music and art; We may live without conscience, and live without heart; - We may live with friends, we may live without books; But civilized man cannot live without cooks. We may live without books—what is knowledge but grieving? We may live without hope—what is hope but deceiving? We may live without love—what is passion but pining? But where is the man that can live without dining? —Meredith *******************ś º ->- 3& B R E A DS, HOT BREADS, and G R II) D L E C A KES º . § . ; : : “And no doubt Eve nas glad because Her hubby could not say Her bread mas not like mother made, Back in his youthful days.” º & sº, ºr 32-cº-º-º-º-º, cº, cº, cº. $º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: Kºś º:+x++x+.+& º - Bread Handful of sugar, 1 tablespoonful salt, 1 tablespoonful lard, 3 cups of milk scalded; pour on sugar, salt, lard. Stir 3 cups of cold water, part potato water; add to other flour to mix rather stiff. Dissolve Fleishman yeast cake in warm water, add the rest and beat very light. Let stand over night. Next morn- ing take out part of the rising for light cakes or use all for a larger baking of bread. Knead in flour. Add a little flour at first and do not make too stiff. Let it rise and knead down. When light make into loaves and stand an hour. Bake 1 hour. MRS. SPRANKLE Salt Rising Bread 1 tablespoonful of corn meal, stirred up with enough boil- ing milk to make a thin batter. Set in a warm place until it is light (from 4 to 6 hours). Next morning add 1 cup warm wa- ter and enough flour to make a medium thick Sponge. Add a pinch of salt and soda. When light stir up as much sponge as desired with warm milk and flour, and add the emptyings. Let raise again and make into loaves; when light bake. The sponge must be kept warm all the time. MRS. JAS. D. CORBETT 23 26 Recipes - Boston Brown Bread 1 cup of raisins, 1/2 cup of English Walnuts, 4 cups of gra- ham flour, 4% cup of sugar, 2% cups of sour milk, 2 teaspoons- ful of baking soda. Pour in coffee cans with holes in lids; let stand 1/3 hour and bake in moderate oven 1 hour. MRS. GEO. WILLARD French Toast % cup flour, 1 teaspoonful baking powder, "A teaspoonful salt, /2 cup milk, 1 egg, sliced bread. , Sift together flour, bak- ing powder and salt; add milk and well-beaten egg; beat well. Into this dip bread, fry in hot fat and drain on paper. —Selected Buns 1 cup of sweet milk, 1 cup of sugar and 1 cup of lard; 2 eggs, salt and sponge and flour to stiffen. Let raise well. Potato Biscuits At noon take 1 cup mashed potatoes, add 1 cake Fleisch- man’s yeast, then add 1 cup warm water and small cup of su- gar. At bedtime add scant /2 cup of lard, 1 egg and little salt; add sufficient flour to make soft dough; turn out on board and knead it with just enough flour to prevent it sticking. Place in a warm place and in the morning roll out. When light bake 20 minutes. MRS. W. B. ALEXANDER, Reynoldsville Graham Gems 2 cups graham flour, 1 cup wheat flour, "A cup sugar, 2 cups buttermilk, 1 egg well beaten, 2 level teaspoonsful soda, 2 table- spoonsful melted butter. Bake in gem pans about 20 miniutes. —Selected 28 Recipes Corn Pone 2 cups of corn meal, 2 cups of wheat flour, 1 cup of Sugar, % cup of melted butter, 1 egg, 1 teaspoonful of salt, 1 tea- spoonful of Arm and Hammer baking soda, 2 tablespoonsful of cream of tartar and buttermilk enough to make a stiff batter. MRS. D. J. CARSON Parker House Rolls 1% Guarts of sifted flour, 1 large pint of fresh milk, 3 tablespoonsful of melted butter, 1 tablespoonful of sugar, salt, 1 compressed yeast cake. Scald milk; cool; add sugar, butter, salt and dissolved yeast. Stir in flour and let rise. When very light mix soft as can be handled; let rise again. Roll out lightly and let rise. Bake about 20 minutes. MRS. QUINN Biscuits 4 cups of flour, 4% teaspoonful of salt, 4 teaspoonsful of baking powder, sifted together. Rub into this a piece of butter the size of a walnut, and moisten with 1% cups of cold water. Bake in a hot oven 20 minutes. MRS. CLARENCE BRAUGHTER, Parker House Rolls Scald 1 pint of new milk; when cool add 2 tablespoonsful each of lard and sugar, a cake of compressed yeast, % tea- spoonful of salt and let stand over night. In the morning knead into soft dough and let rise until light, then roll and cut with a large cutter, butter the tops and fold over. Let stand until light, then bake in hot oven. These are delicious. MRS. R. W. JOHNSTON Breads 29 -- Biscuits 3 cups of flour, 3 teaspoonsful of baking powder, sifted together; % cup of lard and butter mixed; I cup of milk. - MRS. SARA LOVE Waffles 2 eggs, beaten very light; 1 pint of milk, 3 tablespoonsful of melted butter, 1 level teaspoonsful of soda, 2 level tea- spoonsful of cream of tartar and flour enough to make fairly stiff. MRS. QUINN Waffles 1 quart sweet skim milk, 1 quart buttermilk, 3 eggs, yolks mixed with one teaspoonful brown sugar, 1 tablespoonful but- ter, 1 teaspoonful soda, 2 teaspoonsful baking powder, whites of eggs beaten and added last. Flour to make thin batter. Waffles 6 eggs well beaten, separately; 2 quarts of buttermilk, 2 large tablespoonsful of melted butter, 1 teaspoonful of salt, 1 large teaspoonful of Rumford baking powder, 1 large teaspoon- ful of Arm and Hammer baking soda, 1 large tablespoonful of sugar, flour to make fairly stiff. Add the whites of the eggs last. MRS. SPRANKLE Waffles 1 quart of sweet milk, 3 teaspoonsful of baking powder, mixed in enough flour to make a stiff batter. 1 cup of melted butter, 6 eggs, the whites and yolks beaten separately; add the whites last, a little salt, and bake at once. - - MRS. L. O. HUBBS MRS. WILLIAM T. BOWMAN 30 Recipes Johnny Cake 1 cup corn meal, 1 cup flour, butter size of a Walnut, 1 egg, pinch of salt, 2 teaspoonsful baking powder, 1 tablespoon sugar. MRS. EM LTDDLE Quick Muffins 1 egg, 1 teaspoonful of sugar, 94 cup of butter. Beat well and add 1 cup of milk, pinch of salt, a cup of flour and 2 tea- spoonsful of Rumford baking powder. MRS. C. M. KURTZ Popovers 3 eggs, beaten very light; salt, large cup of milk, beaten into eggs; large cup of sifted flour. Grease pans; have warm, and bake 15 minutes in hot oven. - MRS. W. C. ARNOLD Buckwheat Cakes 1/2 cup of yeast or 1/2 cake compressed yeast dissolved in a little warm water, 4% teaspoonful of salt. Add to batter made of buckwheat flour and buttermilk. Let raise over night. In the morning add a level teaspoonful of soda, dissolved in a lit- tle water, and 1 tablespoonful of molasses. Leave a little bat- ter each morning to start the next evening. Add more flour and water or buttermilk or potato water. —Selected Muffins 1 cup milk, 2 cups flour, 44 cup sugar, butter size of an egg, 2 eggs, beaten separately, and 2 teaspoonsful baking soda. Beat well. Bake in quick oven 20 or 30 minutes. BETTY OBERRENDER Breads 31 Muffins 1 cup Sweet milk, 1 heaping tablespoonful of sugar, 14 cup of butter, "A tablespoonful of salt, 1 egg, 2 cups of flour, 4 level teaspoonsful baking powder. MRS. JAMES T). CORBETT Raised Crullers At 6 o'clock in the evening, take 1 pint of warm milk, /2 pint of melted lard or butter, and 2 cakes of compressed yeast dissolved in 1 cup of lukewarm water. Make a sponge of this and let stand until 9 o'clock; then take 4 eggs, 2% cups of su- gar, /9 teaspoonful of salt, % teaspoonful of baking soda disolved in hot water; add a little nutmeg if desired. Add this to the sponge and stir in enough flour to make stiff as possible, and let stand until morning. Roll out 4% inch thick and cut with cruller cutter. Let raise 2 hours, then fry in hot Crisco or lard. Let cool and roll in pulverized sugar. MRS. J. C. HUGHES Sour Milk Pancakes 2 cups flour, 12 teaspoonful salt, 1 teaspoonful baking pow- der, 1% cups sour milk, 1 teaspoonful soda, 1 egg, 1 tablespoon- ful melted butter. Mix dry ingredients, add the egg to part of milk, and soda to balance of milk, and pour into dry mixture. MRS. FRED ELLIS Flannel Cakes 2 eggs, well beaten; 1 quart of sour milk, 1 teaspoonful of salt, 1 teaspoonful of sugar, 1 tablespoonful of melted butter, add flour for the usual batter. In the morning put in a tea- spoonful of baking soda dissolved in hot water. MRS. SARA LOWE §º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: $º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: º Zºº ~. +x+. ->- º SOUPS $ º ->- +3. 3. º: $ +x+ ->- +x+ 3. º: * +x+ -- - - ->- +x+. ‘If 1jou would make Cl good beginning, - - § 3. Your guests' good mill and praise be minning, º - - -- ->- +x+. The thing to set the ball a-spinning 3. +x+. -- X* ºx: Is good, hot soup. 3. º: º: º Onion Soup 1 large or 3 small onions, 2 tablespoonsful of butter, 2 quarts of stock, salt and pepper. Peel and chop the onion into dice. Put the butter in a frying pan; when hot add the onions and stir until a nice brown. Put the stock on to boil; when it boils, skim the onions out of the butter and add them to the stock. Let simmer for thirty minutes, add salt and pepper, and it is ready to serve. - Onions au Gratin Boil a few onions until soft and strain. Make a thin cream sauce, add a small amount of soup stock and the Onions, salt and pepper. Put grated cheese in each dish served. Over this pour hot syrup. Place round pieces of buttered toast in the very last thing. MRS. J. F. SPRANKLE Cream of Tomato Soup 1 quart tomatoes, 1 onion, 2 teaspoonsful salt, /9 teaspoon- ful soda, 1% teaspoonful pepper, 1 sprig parsley, 1 quart milk, 4 tablespoonsful flour, 4 tablespoonsful butter. Cook tomatoes onion and seasoning for 10 minutes; add the soda, then strain and add to the white sauce made as follows: Blend the flour and butter and add cold milk. Cook until thick. MRS. E. G. BOOSE 37 38 Recipes Chicken Cream Soup An old chicken is much better for soup. Cut it up into quarters, put it into a slow kettle with an onion; add 3 quarts of cold water. Bring slowly to a gentle boil, and keep this up until the meat drops from the bones; then add half a cup of rice. Season with salt, pepper and a bunch of chopped parsley. Cook slowly until the rice is tender, then the meat should be taken out and two cups of rich milk added. The chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white part of the meat, chopping it and adding it to the SOup. Corn Soup With a fork cut the grains from 9 ears of corn. Throw the cobs into a kettle, cover with 2 quarts of water, boil ten minutes and strain. Add the grains to the water and return to the fire. Then add a pint of new milk. Thicken with a tablespoonful of good butter rubbed up with 2 tablespoonsful of flour. Season and serve. Cream of Lima Bean Soup Cook 1 pint of good sized lima beans in salted water until perfectly tender, and press through a colander. Add to them gradually 1 quart of milk; turn into a double boiler, and add a tablespoonful of grated onion, a bay leaf and a blade of mace. Rub together 1 tablespoonful of butter and 2 of flour; add to the mixture; stir constantly until thick and smooth; put through a fine sieve, add a teaspoonful of salt, a dash of pepper, and the soup is ready to serve. - - White beans, such as kidney, or any of the fresh shell beans, may be used in the same way. The flavorings may be changed; celery salt may be added in the place of a bay leaf, or a single clove may be added. MRS. W. C. PENTZ Soups 39 - - Cream of Pea Soup 1 can of peas, 2 cups of milk, 2 cups of water, 2 teaspoons- ful of sugar, 2 slices of onion, 2 tablespoonsful of butter, 2 table- spoonsful of flour, 1 teaspoonful of salt, 1/3 teaspoonful of white pepper. Drain the peas, add the Sugar, Salt and water, simmer 20 minutes, then rub through a sieve. Heat the butter, add the flour; mix well, then gradually add the milk which has been scalded with the onion. Add to the peas and strain. Beat for a minute with a Dover egg beater just before serving. Serve hot with crackers. MRS. RACHEL GRAY Clam Soup 25 clams chopped fine, 4 hard boiled eggs, 4 potatoes, 1 quart of milk, 2 tablespoonsful of butter, 4% dozen of allspice, a few whole cloves, a blade of mace. Salt to taste and add a few butter balls. - MRS. S. M. DAVENPORT Cream of Celery 3 roots of celery, 1 quart of milk, 1 quart of stock, 1 small onion, 1 tablespoonful of butter and 2 tablespoonsful of flour. Cut the celery into small pieces, cover with stock and boil thirty minutes, then press it through a colander. Put the milk on to boil, then add the water and celery that was pressed through the colander, also the onion. Rub the butter and flour together and stir into the boiling soup. Season and stir until it thickens. Noodles Put a lump of softened butter the size of a large Walnut in your mixing bowl; add 3 eggs and beat up light; add flour to make a stiff dough; roll out very thin. Dry, but not enough to break, cut (do not use any flour on cutting board), and boil twenty minutes in good broth. MRS. JERRY MILLER Soups 4 Pimento Soup 3 pints of chicken stock, 1 cup of boiled rice (boiled sep- arately), 5 pimentos. Heat and put through strainer; add beaten yolk of 1 egg and enough salt to taste. Serve with whip- ped cream with dash of paprika on top. MRS. TAYLOR MOORE Plain Economical Soup Take a cold roast beef bone, pieces of beefsteak, the rack of a cold fowl, put it into a pot with 3 quarts of water, 2 car- rots, 3 turnips, 1 onion, 6 cloves, and pepper and salt. Simmer four hours, then strain it through a colander, mashing the veg- etables so that they will pass through. Skim off the fat and return to the pot. Thicken with one tablespoonful of flour and Serve. º, cº, º, º, º, º, ºw, w, .cº. Nº. º. cº, Nº. $º Nº, Nº. º º º &################ ***************################3. FISH →- -> : “Lanful for you is the game of the sea, and to eat thereof: A provision for you and for travelers.”—Mohammed “Koran.” § P. cº, cº, º, º, º, º, º, º, .º. Saxº~~~~. º. º. º. º. º. º. º. º. º. º.º. º. º.º. --- ***********************************################## Oyster Sauce 1 tablespoonful of butter and 1 tablespoonful of flour, creamed; 1 cup of milk; 1 pint of oysters, heated; 1 tablespoon- ful of onion juice. Season highly. MRS. F. K. ALEXANDER Little Pigs in Blankets Take 1 quart of good sized oysters, wash and drain. Beat 2 eggs, add to it a little milk and salt. Dip each oyster separ- ately into the eggs, rolling in cracker or bread crumbs; then roll up in a thin slice of bacon. Hold in shape by sticking a toothpick through. Drop in hot lard and fry brown. MRS. R. W. JOHNSTON Lobster in Chafing Dish Make a nice, rich sauce; add 1 can of lobster chopped fine, 1 cup of cooked tomatoes, 1 cup of grated cheese, salt, pepper and paprika. Serve on crackers or toast. MRS, SPRANKLE Lobster Newburg Yolks of 4 eggs, beaten light; stir in 1 pint of cream in double boiler. Just before starting to boil, stir in 4% teaspoon- ful of corn starch dissolved in a little milk. Salt and cayenne to taste. Add last lobster and sherry. MRS. J. A. SCHWEM 45 46 Recipes Fish Stuffing 2 cups dried bread crumbs, 1 tablespoonful chopped pars- ley, 2 tablespoonsful chopped onion, 1 beaten egg, Salt and pep- per to taste, 1 tablespoonful lemon juice, "A cup melted butter substitute, 1 cup water. Soak crumbs in the Water for 15 min- utes. Drain off water and add other ingregients. Use as a stuffing for either baked mackerel, herring, haddock or blue- fish. Scalloped Oysters !/2 cup fresh bread crumbs, 44 cup melted butter, 1 pint oysters, salt and pepper to taste, parsley, Small squares toasted bread. Pour butter over crumbs. Cover the bottom of a but- tered baking dish with the crumbs, then upon these place a layer of oysters and season with salt and pepper. Add, alter- mately, two more layers of the oysters and crumbs and bake 15 minutes in a hot oven. Garnish with sprigs of parsley and small squares of toasted bread. Serve hot. Oyster Cocktail Drain liquor from small oysters and place on ice. Add 2 tablespoonsful of lemon juice, 2 tablespoonsful of tomato cat- sup, salt to taste, 1 teaspoonful of horseradish and 10 drops of tobasco sauce. - MRS. F. B. CALVIN Salmon Turbat 1 can of best salmon, 1% pints of milk, 'A cup melted but- ter, 2 eggs, salt and pepper to suit taste. Beat eggs, add half of butter, the milk and flour enough to make a smooth paste. Put in baking dish a layer of each alternately, having sauce on top, and cover over with this fine bread crumbs nad remainder of melted butter. Bake in a moderate oven until brown. - MRS. C. C. LEWIS Fish 47 Salmon Turbat 1 can of best salmon, 1% pints of milk, 'A cup of melted butter, 2 eggs, salt and pepper to taste. Beat eggs, add half of butter, the milk and flour enough to make a smooth paste. Put in baking dish a layer of each alternately, having sauce on top, and cover over with this fine bread crumbs and the re- mainder of melted butter. Bake in a moderate oven until brown. MRS. C. C. LEVIS Salmon Croquettes 1 can red salmon, 10 Soda crackers, 1 small onion, 1 egg. Chop the salmon fine, then add the egg, rolled crackers and chopped onion; salt and pepper. Mix well, form into small cakes and fry. MRS. YODER sº, cº, º, º, º ºr cº, cº, º cº, cº, ºr cº, cº. *...º.º.º. º.º.º.º. º. º. º. º. º. ºº, º º, º, º, º, º, º, º, º, º, º, .º. Sºº-ºº-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: w -> 3. º . : × 3. Kºº º º º º º º º -> X* -> º -> § 3. 3. ->- 3. 3. 3. ME ATS and ME AT PIES 3. º - º 3. 3. º “A maxim, too, that must not be forgot, . : Whatever be your dinner, serve it hot; : § Your fine ragouts, like epigrams, require º 3. A little salt—but to be full of fire.” 3. . —The Banquet 3. * > +x+. - º º Round Steak Roast Place a thick cut of round steak in a roasting pan; slice over it 4 or 5 onions, 3 tomatoes, or use canned tomatoes, and season well. Sprinkle flour over all, dot with butter and roast until well browned, about 2% hours. OLIVE E. HTBNER Spanish Steak Pound into 1 pound of round steak all the flour it requires, then fry and brown in butter. Now cover it with 6 sliced on- ions, 4 sliced mangoes and a can of tomatoes. Season with salt and pepper and bake slowly for two hours. Have skillet cov- ered while baking. MRS. E. W. FAIR - Panned Steak Get round steak cut very thick. Pound in this about 1 cup of flour. Have a pan very hot, with butter melted. Put in steak and brown well on both sides (turning often). Have 1 good sized onion, cut fine, spread over steak; cover all with wa- ter and put in oven with moderate fire and bake about 1 hour. MRS. A. M. HUGHES, Wilkinsburg, Pa. 5 Meats and Meat Pies 53 Rolled Beefsteak Take a round of beefsteak, cut thin; take all the bone and fat from it. Make a stuffing as for chicken and spread all over it. Roll tightly and tie with a string. Roast 25 minutes to ev- ery pound, in a baking pan in which you have put any pieces of suet trimmings from the steak, and 4% cup of water. Serve with brown cause. Roast Fillet of Veal Take the bone from a nice fillet and fill up the space with stuffing, and also put a good layer under the fat. Make it a good shape by drawing the fat round, and tie it up with tape. It should have careful attention and frequent basting with but- ter that the fat may not burn. After taking it up pour melted butter over it. Serve with ham or bacon, and fresh cucumbers, if in season. Veal, like all other meat, should be well washed in cold water before cooking, and wiped thoroughly dry with a clean cloth. Cold fillet of veal is very good stewed with to- matoes and an onion or so. The fat of a loin should be cov- ered with greased paper to prevent it burning; a fillet, also, should have on the caul until nearly done. Roast from 3 to 4 hours, according to the size. Filling for Roast Chop fine 1 small onion and fry in 3 level tablespoonsful of butter. When brown, add 14 pound of loose sausage. Fry a few minutes more and add 34 of a loaf of bread broken in small pieces, and almost the same amount of cold potatoes cut in Small cubes, 2 tablespoonsful of chopped parsley, /2 cup of cel- ery cut in small pieces. Salt and pepper to taste. When mixed thoroughly, add 1 egg beaten light, and let all heat thoroughly before removing from fire. Fill roast. MRS. JOHN G. LINK 5 4 Recipes Broiled Beefsteak To cook a good juicy beefsteak never pound. Put on broiler and broil as quickly as possible without burning, turning con- stantly. Butter, salt and pepper after taking up. Serve very hot. —Selected Lamb Chops Broiled Have the chops about 1% inch thick. Place in a broiler and brown on both sides; season with salt and pepper, and pour melted butter over each chop. Serve very hot; garnish with parsley. Mashed or creamed potatoes, asparagus, spinach or green peas are usually served with lamb. —Selected Meat Balls To 1 cup of lean beef, veal or chicken chopped very fine, add 1 tablespoonful of bread crumbs, 1 tablespoonful of melted butter, 1 egg (beaten). Mix all together and moisten with a little stock or milk—just enough to make it stick together. Make into balls as large as hickory nuts and fry in butter until it becomes a nice brown. Drop into soup just before serving. Use cooked meat. EVA. K. TRUXAL Hash on Toast To every pint of cold meat cut in dice, allow 1 tablespoon- ful of butter, 1 tablespoonful of flour, and 4% pint of boiling water. When the butter is a nice brown add the flour; mix well, and add the water, stirring until it boils; now add the meat, salt and pepper. Let simmer for 15 minutes. Toast Squares of bread, butter them, put the meat on the toast and sauce around it. Meals and Meat Pies 5 5 Meat Loaf 3 pounds of raw meat chopped fine, butter size of an egg, 3 tablespoonsful of cream, 3 eggs, 4 crackers, 1 tablespoonful of salt, 1 teaspoonful of pepper. Mix and bake for 2% hours, basting with butter and water. MRS. BLOOM Veal Loaf 1% pounds veal, ground fine; % pound pork, ground fine; 1 pint sweet milk, 1 slice bread one inch thick, 2 eggs. Pour milk and eggs on bread; mash fine, then add to meat. Salt and pepper. Bake one hour. MRS. W. R. FORD Baked Ham 2 inch slice of ham, 2 tablespoonsful brown sugar, 14 tea- spoonful paprika or a few cloves if preferred, 1 cup milk. Boil ham and let stand in stock until cold. Put in shallow pan, dust with flour and sugar, then place in oven with 1 cup of ham stock. Baste 2 or 3 times; when tender remove to platter. Make cream sauce and pour over it. MRS. GEO. LUM Liver and Bacon Cut 4% pound of liver in thin slices and scald it. Cut 14 pound of bacon in thin slices, put it in a frying pan and fry until brown. Remove to a hot plate. Put salt, pepper and flour on the slices of liver and cook them in the bacon fat. When brown put them on the plate with the bacon and prepare a gravy by adding the flour to the fat in the pan. Add a cup of boiling wa- ter, Season, then pour around the liver and bacon and serve. Meats and Meat Pies 57 Spanish Rice 2 cups of ground meat, 1 cup of rice (not cooked), 1 pep- per, 2 cups of tomatoes, 1 onion, 2 cups of broth or water. Cook in pan in stove 1% hours. MRS. J. E. CLAWSON Garnish for Meat or Fish Slice green peppers lengthwise and remove the seeds and tough white membrane. Melt a little butter in a frying pan and fry the sliced peppers in this. Arrange around edge of meat platter with greens. Mint Sauce for Roast Lamb 1 tablespoonful of chopped mint, 1 tablespoonful of Sugar; crush and add "A cup of vinegar, 2 tablespoonsful of water. Black pepper to taste. Bring to boil and serve. MRS. JAMES D. CORBETT Lamb Stew with String Beans 1 pound stewing lamb, I quart string beans, 1 quart small potatoes, 4% cup cut onion, 2 tablespoonsful flour, 2 tablespoons- ful cut parsley, 2 teaspoonsful salt or salt to taste, paprika. The meat is cut into small pieces; put on to boil in 4 cups of boiling water and boil 1 hour; then add onions and string beans which have been prepared as usual. Boil 15 minutes and add the potatoes and salt; boil until all are tender; add more water if needed. Thicken with flour. —Selected Fricassed Veal Fry the veal in a little butter for 15 minutes. Then add enough Water to cover the meat, and simmer till done. Thicken the liquor same as for fricassed chicken. 58 Recipes Beef Loaf 1 pound of hamburg, 2 small cups of bread crumbs, Small piece of butter, 2 eggs, 1% cups of milk. Season with salt, pepper, onion and celery chopped fine. Mix and bake in hot oven 40 minutes. Baste with hot water and butter. MARY LEAVY Stuffed Pork Chops Have filling of bread crumbs, a little onion, salt, pepper, and a small piece of butter. Get pork chops extra thick and have a pocket slit in each; fill, sew opening, or hold together with tooth picks. Bake in a moderate oven for an hour. MRS. J. C. HUGHTES Baked Pork Chops with Tomatoes 6 large pork chops, 1% cups sliced onions, 1 cup water, 2 teaspoonsful salt, 4% teaspoon pepper, 1 pint creamed toma- toes. Flour chops; fry until slightly brown; cover with onions and tomatoes; pour over water and bake in slow oven. MRS. R. G. HOWARD Meat Loaf 1 pound of hamburg steak, 4% pound of sausage meat, 1 egg, 1 teaspoonful Rumford baking powder, 1 teaspoonful of pepper, 1 tablespoonful of salt, 1 level tablespoonful of minced onion, 1 cup of beef broth, 1 cup of bread crumbs. Mix well and roll in more crumbs. While loaf is baking, baste often with beef broth. MRS. JERRY MILLER Add Rice to Meat Loaf In making an ordinary size meat loaf, add /2 cup of boiled rice and the loaf will be moist and will slice firmly. The rice also adds much to the flavor. 60 Recipes - Meat Pie 1 cup of milk, 1 tablespoonful of corn starch, yolks of 2 eggs. Boil to a sauce; season with 1 teaspoonful of salt, 1 tea- spoonful of celery salt, a little pepper, butter the size of an egg. After removing from the fire, add 1 cup of ground beef (cooked), whites of 2 eggs beat light. Stir together and bake for 20 minutes. MRS. CLARA. KURTZ Venison Pie Cut neck or breast into small steaks; rub over them a sea- soning of sweet herbs, grated nutmeg, pepper and salt. Fry slightly in butter. Line sides and edge of baking dish with a puff paste; lay in the steaks, add /3 pint rich gravy made of the trimmings of the venison, 1 wine glass port wine and the juice of 1 lemon. Cover top with puff paste and bake in mod- erate oven for 2 hours. Veal Pie Cut into steaks the loin or breast of veal. Season highly with salt, pepper, grated nutmeg, mace and a little grated rind of a lemon. Lay in a deep dish, add a few slices of sweetbreads seasoned with spices, and a few oysters, some sliced hard boiled egg, J/3 pint soup stock or other gravy, and 1 tablespoonful of lemon juice. Cover dish with puff paste and bake an hour. Mutton Pie and Tomatoes Spread bottom of a baking dish with bread crumbs and fill with alternate layers of cold roast mutton cut in thin slices, and tomatoes sliced. Season each layer with pepper, salt and bits of butter. The last layer should be tomatoes covered with bread crumbs. Bake 45 minutes and serve. Meats and Meat Pies 6 Beefsteak Pie Cut raw beefsteak in moderate sized pieces, trimming off all skin, sinews and fat. Season with pepper, salt and a little onion minced. Lay in a deep baking dish, and add 1 cup of water or gravy. Cover dish with a paste an inch thick, made of biscuit dough. Bake in moderate oven 1 hour. Pieces of cold cooked meats may be used in the same manner. A table- spoonful of mushroom catsup adds to the flavor of meat pies. Creole Sauce . . 2 cooking spoonsful of olive oil, 1 cooking spoonful of but- ter, 2 medium sized onions, cut fine; 2 green peppers, cut fine. Cook 15 minutes slowly, add 1 can of tomatoes, 2 cans of mush- rooms, 2 cans of shrimp. Cook 5 minutes. Season with salt and make hot with red pepper. Serve with boiled rice or meat. MRS. W. C. PENTZ N. &H 3-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: ###########################################3-º × “It is the entrees that cooks usually invest with their greatest cunning.” º º -> Q- -> . : → ; -> - -> - -> - 3. Q- - -> - - º - - : --> - —Brillat-Savarin. - i - -> : ×X* & cº., º, º, º, ºw, w, w, v, v', º, º, º, º, ºw, w, w, v, V. Sº, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, º, cº, cº, cº, º, º, cº, cº, cº, cº, cº, & 3. K-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: *: sº Shredded Wheat Oyster, Meat or Vegetable Pattie Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with addi- tional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables or meats may also be used. Baked Bananas 2 tablespoonsful of lemon juice, 4% cup of butter, 4% cup of sugar, 1 tablespoonful of sherry wine. Pour this dressing over 8 bananas, skinned, and bake in slow oven for about 1 hour, basting frequently with sauce. MRS. JAMES D. CORBETT Macaroni with Tomato Sauce Spaghetti is the most delicate form of macaroni and is pre- ferable to the coarse. Break the long sticks into pieces an inch long; put into boliing salted water, and boil rapidly for 20 minutes. Drain in a colander or sieve, then throw it in cold water for 10 minutes to bleach. Melt 1 tablespoonful of butter in a frying pan; add a tablespoonful of flour, and mix until Smooth. Strain and add 1 pint of stewed tomatoes, stirring until it boils. Drain the spaghetti and add carefully. Let boil and serve at once. 65 70 - Recipes Chicken Croquettes 1 pint finely chopped cold chicken, 1 teaspoonful salt, % teaspoonful pepper, 1 cup cream, 3 eggs, 2 tablespoonsful corn starch, 1 teaspoonful onion juice, 1 tablespoonful lemon juice, 1 pint bread crumbs, 3 tablespoonsful butter. Cream the but- ter and corn starch, add the cream and cook over moderate fire till it thickens. Add meat and seasonings and boil for 2 min- utes. Pour over two eggs, well beaten; when thoroughly mixed cool. Shape into croquettes, dip in crumbs, then in egg, and in crumbs again, and fry in deep fat. —Selected Creamed Chicken To each cupful of meat, take one tablespoonful of butter, melt and heat, without browning. Add 1 tablespoonful of flour and stir well until Smooth. Add 1 cup of milk or cream, and cook until a thick sauce, stirring all the while. Season to taste and heat thoroughly. Add at last minute sherry or a beaten egg yolk. MRS. JAMES D. CORBETT Chicken Pot Pie Boil chicken until tender; make dressing as for stewed chicken; make paste as for biscuit. Line pan with paste rolled out. Boile 3 large potatoes, sliced, until tender. Then put layer of chicken, potatoes and parsley, then the layer of crust, then the chicken, etc., and lastly cover with the crust. Season with pepper and salt. Bake an hour. Chicken Pie Boil the chicken until tender; season highly. Line deep pie plates with rich crust; take the white meat and a little of the dark and put into the plates; pour the gravy over the chicken, add butter and a little flour, cover with crust, and bake from 4% to 3% of an hour. Poultry and Game 7| Chicken Pie Dinner For a large pie, boil two fine fowls until tender and allow them to cool in the broth, which has been salted, over night. Next day drain, and cut or pull off the meat in nice pieces of suitable size for serving. Small bones, like the wishbone, sec- ond joint, etc., may remain. Boil a dozen and a half very small onions and a few small potatoes, quartered, until tender, salt- ing the water the last part of the time. Meantime, boil away the broth until strong and rich, and thicken a pint and a half of it with 4 tablespoonsful each of butter and flour melted to- gether. Season highly to taste with a little paprika, salt, pep- per and add a cup of rich cream; let boil up, thicken a bit more if desirable, and pour over the pieces of chicken, which have been laid in a rather shallow large baking dish, with the onions and potatoes arranged in layers. A small cup may be placed in the middle, bottom side up, before putting in the chicken and vegetables. Parsley and minced sweet pepper may be added to the sauce if liked. Make a rich baking powder crust; roll to half an inch in thickness, and lay over the top, first but- tering the edges and putting dots of butter over the chicken. Cut ornamental gashes, brush all with milk and bake in a hot oven until top is rich, golden brown. Brush with melted but- ter when removed from the oven. Regular pastry may be used if preferred. - MRS. JAMES. A. SCHWEM Chicken Pie Wash and cut chicken in pieces and place in a deep dish; Season to taste with salt, pepper, a blade of mace and a little nutmeg. Fill dish 33 full with water, adding several lumps of butter. Cover dish with a puff paste and bake. A pie made With one chicken will require from an hour to an hour and a half to bake. If chickens are old or tough it is best to cook them some before putting in the pie. 76 Recipes Hot Cabbage Pickle 2 heads of cabbage, chopped fine; % dozen green and red peppers, chopped fine; 2 tablespoonsful of salt, 1 cup Sugar, 1 bunch of celery, chopped fine; mustard seed and celery seed to suit taste, or about 2 teaspoonsful. Cover with vinegar and can be used cold. MRS. C. C. LEVIS Fried Cabbage Cut the cabbage very fine, as for slaw; salt and pepper, stir well, and let stand 5 minutes. Have an iron kettle smoking bot, drop 1 tablespoonful of nice lard or fat into it, then the cabbage, stirring briskly until quite tender. To A cup of sweet cream, add 3 tablspoonsful of vinegar, after the cream has been well stirred and taken from the stove; pour over the cabbage and serve immediately. When properly done it is ex- cellent and there is no offensive odor from cooking. Baked Beans 2 pounds of beans (washed in cold water), 1 cup of sugar, % cup of molasses, 1 tablespoonful of salt, 2 tablespoonsful of lard, 1/4 teaspoonful of pepper, 2% quarts of cold water. Bake about 10 hours in a very slow oven, or all night. MRS. C. E. HAND - Baked Tomatoes 6 tomatoes, 2 cups soft bread crumbs, 2 teaspoonful salt, !/s teaspoonful pepper, 1 tablespoonful butter. Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; sprinkle with bread crumbs, and place Small piece of butter on each. Bake in hot oven 30 minutes. - —Selected Vegetables 77 A Good Dish for Luncheon 2 cups of hot riced potatoes, 1 of grated mild cheese, 4% teaspoonful of salt, dash of cayenne pepper, a few drops of on- ion juice, 2 tablespoonsful of thick cream, 1 egg, separated and beaten light. Shape, drip in bread crumbs, and fry in deep fat. MRS. J. L. WHITE HEAD Fried Corn 1 quart tender corn, 4% teaspoonful salt, pepper to suit taste. Fry in hot grease and sprinkle with 1 tablespoonful of flour over top of corn to brown. FANNIE LTDDLE Baked Beans 3 pounds of marofat beans, 1 pound of bacon, 2 good sized onions, 1 can of tomatoes, dash of cayenne pepper, 4% teaspoon- ful of paprika, salt to taste. Soak beans over night; next morning add fresh water and parboil slowly. Two 2 table- spoonsful of butter and fry the onions until soft. Fry out ba- con after it is sliced about a quarter of an inch thick, then put beans in roaster and add 4% cup of molasses, the onions, the fat of the bacon. Add seasoning and strain tomatoes. Over all put slices of fried out bacon on top; add 1 pint of boiling wa- ter. Bake 3 to 4 hours. MRS. WADE BLOOM French Fried Potatoes Pare and cut potatoes into long even pieces. Put into cold Water for about an hour. Drain and dry well. Fry in deep fat until brown and cooked through; drain on unglazed paper. Salt just before serving. Sweet potatoes may be prepared in same way. —Selected 78 Recipes Baked Peppers To stuff 6 sweet peppers from which the seeds have been removed, take 2 cups of bread crumbs, butter the size of an egg, and a small onion, chopped fine. Melt the butter, add the onion, and mix with the bread crumbs; add a little celery salt or poultry seasoning, salt and pepper to taste. Fill the pep- pers with the mixture, lay a thin slice of bacon on top of each pepper, and bake 43 hour in a moderate oven. MRS. E. G. BOOSE Scalloped Potatoes Slice cold boiled potatoes or cut them in dice; melt 2 table- spoonsful of butter in a spider, add 2 tablespoonsful of flour, and 2 cupfuls of milk; season with salt and pepper. Stir until it boils. Put a layer of this sauce in the bottom of a baking dish, then a layer of potatoes, then a layer of sauce, and so on until the dish is filled. Sprinkle bread crumbs over the top, and put in the oven and bake 20 minutes, or until brown. Serve in the baking dish. Candied Sweet Potatoes Boil 8 Sweet potatoes in a little water. When done pare and slice in baking dish, making 1 layer potatoes and layer of butter; }; cup butter, 1% cups brown sugar, 1 cup water, Bake in oven for 1% hours. MRS. W. R. FORD To Make Hominy with Soda To 1 quart of corn take 2 teaspoonsful soda; cover with water and soak over night. Next morning cook in the same water, keeping corn covered with 3 inches of water. When the chit starts, take off and wash thoroughly. Put back on stove, cover with water, salt to taste and cook until tender. MRS. GEORGE H. LAW Vegetables 79 Brandied Sweet Potatoes Pare and boil sweet potatoes, soak 1 cup raisins, dice po- tatoes, put in casserole and cover with 4/4 cup brown Sugar. Make a sauce as follows: 1 cup granulated sugar, 1 tableSpoon- ful flour creamed with 4/4 cup butter; add / cup cold Water, % cup sherry wine and pinch of salt. When cold add raisins and pour over potatoes. Let stand on rear of stove or slow oven until ready to serve. MRS. SINGLETON BELL Creamed Onions 1 dozen onions, stew until done; put in hot water. Take 1 tablespoonful of butter, melt, and 1 tablespoonful of flour, % pint of milk, salt and pepper to taste. MRS. E. E. MILLER Baked Sweet Potatoes Peel potatoes, cut in halves, lay in pan and cover potatoes with butter, salt and pepper, and bake in a moderate oven for about 40 minutes. HAZEL LIDDLE Corn Pudding 12 ears of corn, grated; 3 eggs, 2 tablespoonsful of sugar, 1 teaspoonful of salt, butter size of a walnut, 1 quart or 1% pints of milk. Bake 1 hour. - MRS. LOVE Stuffed Baked Peppers Cut green peppers in halves, take out seed and fill with the following: Chop fine veal, chicken or beef, mix with toma- toes and bread crumbs; dot with butter and bake 30 minutes in a slow oven. MRS. ALEXANDER. M. HUGHES, Wilkinsburg 80 Recipes Asparagus with Lemon Sauce Wash in cold water and tie stalks in a bunch, having tops all on, and set in a kettle of boiling salted Water; cook until lower ends are tender. Remove to hot platter and pour over sauce made as follows: Melt 2 tablespoonsful of butter and stir in 2 tablespoonsful of flour; then add /ø teaspoonful of salt, 3/4 teaspoonful of pepper, 1 pint of hot milk. Stir until it cooks up twice; remove and at this point add another tablespoonful of butter, juice of 1 lemon, and beaten yolks of 2 eggs. Whip until well mixed. MRS, FRANK. I. SCHWEM Cauliflower Fried Boil in salted water until about half done. Mix 2 eggs and a tablespoonful of flour and a tablespoonful of milk. Dip caul- iflower in mixture and fry in hot butter. MRS. A. M. HUGHES, Wilkinsburg, Pa. Green Corn Pudding Roll 6 crackers or have stale break crumbs; sprinkle a layer of crumbs in bake dish, then 1 cup of corn, then crumbs and corn again. Season with salt and pepper and add bits of butter. Cover top with crumbs; add 2 eggs, well beaten, with 1 cup of milk. Pour over all and bake for 1 hour. MRS. J. C. HUGHES Macaroni with Cheese and Bacon Cut 3 or 4 slices of bacon in dices and fry, cooking with it a small onion sliced. When brown, stir in 2 tablespoonsful of flour and cook until frothy. Add to this 1% cups of tomatoes seasoned and put through sieve. Let simmer until onion and bacon are tender. Cook 34 cup macaroni until tender; rinse in cold water, drain, and add tomatoes. Let all heat together, then stir in 2 or 3 tablespoonsful of grated cheese. Serve hot. MRS. C. H. STORMER 82 Recipes Corn Pudding To 1 can of corn add 1 teaspoonful of flour, 4% cup of milk, 1 tablespoonful of brown sugar, 3 eggs, butter, pepper and salt to taste. Bake in moderate oven until custard sets. MRS. J. R. OSBORN Corn Oysters 1 pint grated oysters or 1 can of corn, 1 egg well beaten, 1 small cup of flour, 1 cup sweet milk, 1 teaspoonful of baking powder, a little salt. Fry in deep lard. MRS. JAS. D. CORBETT 90 Recipes Mayonnaise Dressing Yolks of 5 eggs, 1 teaspoonful of salt, % cup of vinegar, 4% cup of butter, 1 tablespoonful of sugar, 4% teaspoonful of mustard. Beat the eggs well, add other ingredients and cook in a double boiler, stirring constantly. MRS. S. M. DAVENPORT Mayonnaise Dressing 1 teaspoonful of mustard, 1 tablespoonful of flour, yolks of 2 eggs, pinch of salt, /3 tablespoonful of sugar, 94 cup of Sweet milk. Mix all together, put on stove and let boil until it becomes thick enough to drop from knife. Then take from fire, let cool a few seconds, and add butter the size of a walnut, % cup of vinegar and pepper to suit taste. - MRS. E. M. LIDDLE French Dressing - Use very little salt, 1 tablespoonful of sugar; to every Spoonful of lemon juice add 3 of olive oil. Sprinkle with paprika. MRS. WADE BLOOM Beet Salad Dice 4 medium sized boiled beets that have been well cooked. Mix with this 2 or 3 hard boiled eggs; a little celery may also be added. Mix with boiled dressing to which a little mustard has been added. Serve on lettuce. MRS. E. G. BOOSE Tomato Salad Fill tomato shells with minced pineapple, celery, chopped nuts and mayonnaise dressing, and garnish with greens. MRS. C. C. GOODMAN 92 Recipes Vegetable Salad Carrots diced evenly; drop in unsalted boiling water. Boil until tender, about 1 hour. Drain canned peas and use equal parts. Serve on lettuce leaf with mayonnaise. Mrs. WADE BLOOM Lima Bean Salad Lima beans and green onions cut fine. Serve with French dressing. MRS. WADE BLOOM Veal Salad Boil and chop 6 pounds of veal, 3 pounds of lean pork, 6 bunches of celery, 1 dozen hard boiled eggs, cut fine. Use 2 quarts of salad dressing. This will serve 50 people. MRS. H. A. WOSBURG Lobster Salad Prepare lobster, either canned or fresh; and season highly with salt and lemon juice, and let stand for a little while. Then take a small onion and mix with lobster, celery and hard boiled eggs and pour over either a French dressing or highly seasoned boiled dressing and let stand on ice an hour or more. Serve on bed of lettuce and plenty of mayonnaise. Shrimp or crab can be used in the same way. Salmon Salad 1 cup chopped celery, 1 can salmon, 1 tablespoonful of chopped onions, 6 hard boiled eggs. Chop the egg whites and put the yolks through a sieve; mix the salmon, celery and on- ion with enough salad dressing to moisten. Place a large table- spoonful of the salad on a lettuce leaf, cover with the chopped white of egg and a top layer of yolks. - MRS. J. D. CORBETT Salads 93 Fish Salad A chopped fish salad made of any kind of cold white fish, hashed with hard boiled eggs, a tablespoonful of lemon juice, and about 4% of a cucumber, if desired. Mix with salad dress- ing and serve on crisp lettuce. MRS. TWILA HUGHES Shrimp Salad Remove shrimps from can, cover with ice water, and let them stand a half hour. Drain, and dry them on a towel by patting with the hand. Remove vein that extends the entire length of the shrimp. Break into pieces all but a few of the finest, which you reserve for the garnish. Mix with an equal part of finely cut celery. Moisten with mayonnaise dressing, arrange on nests of leaves from a fine head of lettuce and put a teaspoonful of mayonnaise on each nest. Lay one of the re- served shrimps on top of the mayonnaise, with some capers and a few finely chopped nuts or hard boiled eggs. Lobster Salad Remove meat from shell, cut into cubes, and marinate with French dressing. Reserve the lobster claws for garnish. Add one cup of very finely cut celery, using the tender stalks. Mix with a small quantity of mayonnaise, and arrange on lettuce leaves. Add a teaspoonful of mayonnaise to each service, and sprinkle with hard boiled eggs chopped fine. Garnish with the Small lobster claws. —Selected Fruit Salad Make oil mayonnaise dressing. Prepare nuts, marshmal- lows, grape fruit, oranges, raisins and mix with chopped cel- ery. Mix with dressing and serve on crisp lettuce. MRS. JAMES D. CORBETT 94 Recipes Fruit Salad 4 oranges cut in small pieces, 1 can of pineapple cut in small pieces and juice poured on with Sugar to suit the taste; 8 bananas picked in small pieces with a fork. Stir lightly and set on ice. May be served with whipped cream or mayonnaise dressing. MRS. D. M. DE HAAS New Fruit Salad !/2 pound of marshmallows, 3 bananas, 4 oranges, 2 cups of pineapples, 1% cups of white cherries stuffed with nuts. Slice the bananas and dice the oranges, pineapples and marsh- mallows. Drain juice from the fruit and powder lightly with sugar. Mix, chill thoroughly and serve on lettuce with whip- ped cream to which has been added a little mayonnaise dressing. EVA. K. TRUXAL Fruit Salad (Sweet) 2 bananas, 1 large apple, 1 orange, 4 slices of pineapple, *4 pound white grapes, seeded. Let stand and chill; drain off all juice. Whip to a stiff froth }}; pint of cream, add 1 tea- spoonful of vanilla, 2 tablespoonsful of sugar. Mix and serve on lettuce. MRS. J. C. HUGHES Fruit Salad 1 cup of Malaga grapes, 1 cup of canned cherries, 1 cup of pineapple, 1 cup of sliced apples, 1 cup of English walnuts, 4% cup of seedless raisins, 1 large orange cut fine. Dressing: Beat together 2 eggs, 3 teaspoonsful of sugar, 4 teaspoonful of mustard, 1 tablespoonful of cream, 3 table- Spoonsful of lemon juice and a pinch of salt. Cook in double boiler; when cool add /ø pint of whipped cream. Do not whip it very stiff. MRS. GRAFF OBERRENDER Salads 95 Grape Fruit Salad Take all the fibre from grape fruit; use 4/3 as much pine- apple. Serve with French dressing and garnish with red cherries. Waldorf Salad 1 quart of tart apples, chopped fine; 1 pint of celery, cut fine; 1 teacup of English walnuts, cut fine; mix with a good salad dressing. Use at once or the apples will turn brown. MRS. SNYDER Pineapple and Celery Salad Peel, eye and shred a small, ripe pineapple; set in ice until thoroughly chilled; then mix this with a cup of finely chopped, crisp, white celery and a sweet red pepper cut in dices. Sprinkle over this a little French dressing and let stand a few minutes, then mix with mayonnaise and whipped cream and garnish with nut meats. Serve on lettuce leaves. EVA. K. TRUXAL |00 Recipes Pie Crust 2 cups sifted flour, 1 cup lard. Mix with fork and add ice water to roll well. Salt. MRS. G. R. OBERRENDER Never Fail Pie Crust 1 cup of flour, 1 teaspoonful of Rumford baking powder, % cup of lard, 4/4 cup of boiling water, 4 teaspoonful of salt. Dissolve lard in boiling water and baking powder. MRS. E. R. CRAIG Butterscotch Pie 2 cups of milk sweetened to taste with brown sugar, piece of butter size of walnut, 2 tablespoonsful of corn starch, yolks of 2 eggs. Flavor with Vanilla. Beat the whites of 2 eggs with 2 tablespoonsful of sugar. Fill bake shell; brown in oven. MRS. W. L. WYNN Boston Cream Pie 2 eggs, 1 tablespoonful of butter, 1 cupful of sugar, /2 cup of milk, 1% cups of flour, 1 teaspoonful of vanilla, 2 teaspoons- ful of Rumford baking powder. Boil 1 egg, 1 cupful of milk, 2 tablespoonsful of sugar, 1 tablespoonful of corn starch, a pinch of salt and a teaspoonful of vanilla and a teaspoonful of butter. Bake in one pan and split. MRS. WILLIAM PENTZ ButterScotch Pie Filling 2% cups of brown sugar, 4 tablespoonsful of butter, 8 tablespoonsful of milk. Cook this until it forms a wax, then add 4 cups of milk, yolks of 5 eggs, and boil. Use the whites of the eggs for icing. It’s fine. Sufficient for 2 large pies. MRS. J. WILLIAM SMITH Pastry - 10 | Bean Pie Cook beans until soft and put through colander. 1% cups of beans, 44 cup of sugar, 1 egg, J/3 teaspoonful of salt, 4% tea- spoonful of cinnamon, % cup of milk. Mix sugar, salt, spice and beans; add egg, well beaten, and milk gradually. Bake in a deep plate in a crust with fluted rim. Set in a hot oven and bake. MRS. NACE H. DRUM Lemon Pie 3 cups of Sugar, 3 cups of hot water, 4 tablespoonsful of corn starch, 2 eggs, 2 large lemons, juice and rind, and 2 table- spoonsful of butter. This will make two pies. MRS. C. M. MEAT) Caramel Pie 2 cups of brown sugar, butter size of an egg; melt in iron skillet and stir until golden brown, 1% pints of milk, yolks of 3 eggs, 2 tablespoonsful of corn starch, moistened in milk. Use whites of eggs for frosting top. - MRS. B. A. BOOTH Cream Pie Make a custard of 1 pint of milk, 3 tablespoonsful of su- gar, 2 tablespoonsful of flour, butter size of hickory nut, yolks of 2 eggs. Fill a baked crust, using whites of 2 eggs for mer- ingue. Sprinkle well with shredded cocoanut and set in oven to brown. MRS. C. C. GOODMAN Sugar Cream Pie 1 cup of sweet cream, 3 tablespoonsful of brown sugar, 1. tablespoonful of flour. Cream together and bake as custard pie. MRS. D. E. HTBNER 104 Recipes Orange Pie Beat thoroughly yolks of 2 eggs with 4% cup of Sugar. Add 1 heaping teaspoonful of flour, 1 even tablespoonful corn starch dissolved in milk. Pour into this 1 pint of boiling milk; cook 3 minutes; let cool and flavor with extract of orange. Pour into baked crust. Use whites with sugar and orange extract as merangue. Pumpkin Pie 1 pint of pumpkin, 1 teaspoonful of cinnamon, % teaspoon- ful of cloves, 1 teaspoonful of salt, 1 tablespoonful of melted butter, J/3 nutmeg, 2 cups of sugar. Mix well, then add 1 quart of new milk, 6 eggs beaten separately, adding the whites last. Will make 3 pies. MRS. J. A. SCHWEM Pumpkin Pie 2 cups of pumpkin, 3 cups of milk, 1 cup of sugar, 2 eggs, % teaspoonful of ginger, pinch of salt. Makes 2 pies. Pastry for above: 1 cup of flour and 1 cup of lard. MRS. SARA LOVE Pumpkin Pie 1 cup of pumpkin, 2 eggs beaten light, 1 large cup of milk and cream, 1 level teaspoonful of ginger, 1 level teaspoon- ful of cinnamon, 1 level teaspoonful of molasses, a little all- spice, 3% cup of sugar. Grated nutmeg of top. MRS. QUINN Tyler Pie % cup of butter, 1% cups of Sugar, 1 cup of sour cream, 4 eggs, 2 teaspoonsful of cinnamon, 2 tablespoonsful of flour or corn starch. This makes two pies. - MRS. C. R. ZINN Pastry 105 Pineapple Tart Pie Take 1 large ripe pineapple, remove the leaves and quar- ter it without paring; grate it down to the rind, cover with powdered sugar and let stand an hour; then put in a porcelain kettle and let simmer until perfectly soft. Have ready pie tins with baked empty shells of puff paste. When cool fill with pineapple mixture (adding more sugar if needed); lay around the rim a border of paste and return to oven to bake. Pineapple cooked as above makes a delicious filling for cake. Blackberry Pie 3 cups blackberries and 4 cup sugar to each pie. Line pie plate with crust, put in berries and sugar; wet edges, cover and wash with milk, and bake in quick steady oven 20 minutes. - Cherry Pie 3 cups stemmed cherries, 2 cups sugar. Line pie plate with crust, wet edges, add cherries, cover and bake in steady quick oven 25 minutes. Date Pie Soak 1 pound of dates over night. Stew until they can be strained, then mix with 1 quart of milk, 3 eggs, little salt and nutmeg. Bake with an undercrust. This will be sufficient for three pies. - Sweet Potato Pie Boil sweet potatoes and press through colander same as squash. To 1 pint potatoes add 1 pint rich milk, 3 beaten eggs, 1% cups sugar, and flavor with cinnamon or ginger. Bake with One crust. MATILDA ROIDGERS 106 Recipes Raisin Pie 1 lemon, grated rind and juice, 1 cup raisins chopped fine, 1 tablespoonful corn starch, 1 cup water, 1 egg, 1 cup sugar. Mix well together. Line pie tin with pastry, put in mixture, cover with pastry and bake. MRS. G. R. OBERRENDER Peach Pie Line pie tins with puff paste and bake until two-thirds done. If the peaches are fully ripe halve or quarter them, put in the baked shells, sweeten and flavor to taste; cover or not as you choose, and finish baking in a quick oven. Canned peaches may be used in the same manner. MRS. J. T. CRICKS Gooseberry Pie Stew 1 quart of gooseberries with plenty of sugar. Have pie tin ready lined with paste. Fill with the berries and bake. This may be covered, or top crossed with strips of crust, as desired. - Cranberry Pie 3 cups of cranberries stewed with 2 cups sugar, and strained. Line pie plate with paste, put in cranberry jam, wash edges, lay three narrow bars of paste across, fasten at edge; then three more, forming diamond, shaped spaces; lay rim of paste, wash with egg and bake in quick oven until paste is cooked. Peach Pie with Whipped Cream % can of peaches, heat, put through sieve; 4% cup of sugar, 1 tablespoonful corn starch, moistened in water. Fill pan and bake. When cold whip #3 pint of cream and put over pie. MRS, LEAH HAAG, Sykesville Pastry 107 Maple Pie 1% cups maple syrup, 1% cups water, 2 level tablespoons- ful of corn starch. Boil until it thickens; let get cold and put in pie crust (already baked); cover with 4% pint whipped Crea.IIl. MATILDA RODGERS Pineapple Pie Put 1 cup pineapple cut in dice, 1 cup water, or pineapple juice, and 4% cup sugar in a sauce pan; bring to a boil, then add 2 tablespoonsful corn starch mixed with a little cold wa- ter, 1 egg yolk. Boil until thick and clear. When cool cover with whipped cream or 1 egg meringue. MRS. JAMES V. YOAS s Chocolate Pie 2 cups milk, let come to a boil; yolks of 3 eggs, 3 table- spoonsful grated chocolate, 3 tablespoonsful sugar, 1 heaping tablespoonful corn starch. Stir all together in the milk and let it thicken, adding 1 teaspoonful vanilla. Bake the crust and put in custard, afterwards adding the merangue. ANNIE OYSTON Peach Custard Pie Line a deep pie pan with any good pie crust, then place in it halves of canned peaches with hollow side up. Beat yolks of 2 eggs slightly, reserving whites; add 1 cup milk, 1 teaspoon- ful corn starch and sugar to taste. Pour custard over peaches, adding more milk if necessary to fill pan, and bake a delicate brown. When pie is done cover it with a meringue made with whites of eggs, 1 tablespoonful of Sugar; put on pie, return to oven and brown. MRS. E. M. LTDDLE Pastry 109 Mince Meat 4 pounds of beef boiled tender and chopped fine. Boil the liquor to one pint; 4 pounds of apples, chopped fine; 4 pounds of raisins, seeded, chop half of the raisins; 4 pounds of cur- rants, 2 pounds of citron, shaved fine; 3 or 6 oranges, 4 lemons and the peels of 2 of the oranges grated; 1 pint of cider, cinna- mon, mace, nutmeg and sugar to taste; pinch of black pepper and salt. MRS, FENNELL Mince Meat 2 pounds of fresh lean beef, boiled and chopped fine; 1 pound of suet, chopped and rubbed to a powder; 5 pounds of good cooking apples, chopped; 2 pounds of raisins, seeded and chopped; 1 pound of Sultanos, 2 pounds of currants, 34 pound of citron, shredded fine; 1/3 pound of orange peel, shredded fine; 2 tablespoonsful of cinnamon, 1 teaspoonful of grated nut- meg, 2 tablespoonsful of mace, 1 tablespoonful each of cloves, allspice and salt; 2% pounds of brown sugar, 1 quart sherry wine or boiled cider, 1 pint of brandy. Mix thoroughly, put in Crock, cover closely, and keep at least three weeks before using. This recipe is excellent and has been used in same family for five generations. MRS. H. A. WOSBURG Mince Meat Chop fine 2 pounds of tender beef, 1 pound of beef suet, 4 pounds of apples, 1 pound of currants and 2 pounds of raisins; grated rinds and juice of 2 lemons, 3 pounds of brown sugar, 1 level teaspoonful of ground cloves, 2 level teaspoonsful of cinnamon, half of a nutmeg, grated; 1 teaspoonful of salt. Mix well together and add 1 pint of fruit jelly, 1 pint of boiled cider and enough meat broth to moisten. MRS. CLARA BRAUGHILER || 0 Recipes Mince Meat (excellent) 2 bowls of minced beef, 4 even bowls of chopped apples, 1% bowls of stoned raisins, 1 bowl of best currants, 4% pound of citron, 1 small cup of minced suet, grated rind and juice of 2 lemons, 1 bowl of sugar, 1/2 cup of best New Orleans molasses, 1 wine glass of brandy, 1 teaspoonful of ground cloves, 1 tea- spoonful of cinnamon, 2 whole nutmegs, grated; salt to taste. MRS. O. R. BROWNFTELD Light Dumplings Make a syrup of 1 cup of sugar, 1 tablespoonful of butter, 2 cups of sliced apples, 2 cups of hot water. Let all boil for 5 minutes. For the dumplings, mix 1 cup flour, 1 teaspoonful baking powder, pinch of salt and 34 cup of milk. Drop by spoonsful into the boiling syrup; cover closely and boil for 20 minutes without lifting the cover. These make their own sauce. Serve hot. Apple Dumplings 2 cups of flour, butter size of a walnut, 2 teaspoonsful of baking powder and salt together. Beat 1 egg in cup, fill nearly full of milk; rub flour and butter together. Take dough size of walnut and roll round in hands. Cook 10 minutes, turning once. Do not put lid on. MRS. SARA LOWE Strawberry Short Cake 2 cups of flour, 2 teaspoonsful of baking powder, 1 small teaspoonful of salt, 1 egg, beaten in cup; then fill cup with sweet milk. Stir into the flour, add 1 tablespoonful of melted butter, and bake in quick oven. Use strawberries or any kind of fruit with sugar and cream. - - - MRS. CHARLES SCALEN * : PU D DIN G : i “The proof of the pudding is the eating thereof.” : *****************************************::::::::::::::::::::::::::::::::::::: . Chocolate Pudding (Fine) 3 eggs, 1 cup grated chocolate, 1 cup bread crumbs, 1 tea- spoonful baking powder in bread crumbs. Sweeten to taste. Cream yolks of eggs and sugar together. Add chocolate, last- ly whites of eggs beaten stiff. Bake in moderate oven. Serve with whipped cream, flavored slightly with vanilla. MRS. JAMES D. CORBETT Date Pudding 1 pound of dates, chopped and floured; 1 pinch of salt, 1 cup of Suet, 4% cup of nuts, 1 cup of brown Sugar, 1 egg, 1 cup of buttermilk and 1 teaspoonful of baking soda. Flour to stiffen. Steam 3 hours. MRS. MINNTE SCHWEM Steamed Pudding 1 pint of bread crumbs, 1 egg, lump of butter, 1 cup of brown sugar, 1 cup of sweet milk, 1 cup of raisins, 2 cups of flour, 1 teaspoonful of Arm and Hammer baking soda, 1 pinch of salt. Steam 2 or 3 hours. Dressing: 1 cup of white sugar, lump of butter, 1 table- spoonful of corn starch. Cream all together and pour over 2 cups of boiling water. Cook. Add nutmeg. MRS. U. S. N. CROUSE | 5 Puddings | ||7 Pudding Sauce 43 cup of brown sugar, / cup of butter, 1 egg, 1/2 cup of boiling water, vanilla or nutmeg to flavor. Beat butter and sugar together; add yolk of egg beaten. Stir in gradually 4, cup of water; add white of egg beaten stiff just before serving. EVA. K. TRUXAL Fluffy Pudding 2 eggs, 2 cup of butter, 4% cup of sugar, 1 cup of sweet milk, 2 cups of flour, 1 cup of raisins or cherries, figs, dates, or any fruit to taste; 2 teaspoonsful of Rumford baking powder. Steam 2 hours. "" : . " . . . . . . . . . MARGARET WARD, Punxsutawney Huckleberry Pudding To 1 cup of molasses add 1 teaspoonful of Arm and Ham- mer baking soda, dissolved in boiling water, then 1 well beaten egg, 1% cups of flour and 1 pint of huckleberries. Bake in oven. Serve with any sauce. - MARGARET waRD, Punxsutawney Plum Pudding 1 pint of stale bread crumbs, 1 cup of flour, 1 cup of sugar, 1 cup of raisins, 1 cup of Suet or % cup of butter, 4% teaspoon- ful of baking soda, Ø teaspoonful of cloves, 14 teaspoonful of cinnamon, 2 eggs, 4% cup of hot water. Steam for 3 hours. - MRS. W. A. TERPE. Yorkshire Pudding 2 eggs, 1 cup of milk, / cup of flour, salt. When roast is nearly done take out and grease another tin; put meat on dough and bake 1/2 hour. Serve with meat. MRS. NIEMAN | | 8 Recipes Hard Sauce Beat 4% cup of butter to a cream and gradually beat in 2 cups of powdered sugar and 2 tablespoonsful of hot water. Beat until creamy; flavor to taste, and set in a cool place to harden. MRS. E. G. BOOSE Steamed Pudding 1 cup of melted butter, 1 cup of sweet milk, 1 cup of raisins, 4% cup of sugar, /2 cup of currants, 1 tablespoonful each of citron, lemon and orange peel, cut fine; 3 teaspoonsful of Rumford baking powder, 2 cups of flour, 4% teaspoonful each of cinnamon, cloves and nutmeg. Mix ingredients and steam for 2% hours. Serve with hot liquid sauce. MRS. CHAS. SHIPMAN Sterling Sauce Cream /2 cup of butter; add gradually, while stirring con- stantly, 1 cup of brown sugar. Then very gradually add 4 tablespoonsful of milk and 1 teaspoonful of vanilla. MRS. QUINN Harvard Pudding Melt 3 tablespoonsful of butter; 4% cup of molasses, 4% cup of milk, 1% cups of flour, 4% teaspoonful of Arm and Hammer baking soda, 44 teaspoonful of salt, cloves, nutmeg and allspice; then add 1 pound of dates, stoned and cut. Turn in buttered mold, cover, and steam 2% hours. - Sauce for Harvard Pudding: }; cup of sugar, 1 egg, piece of butter, 1 large tablespoonful of flour, little vinegar and fla- voring. Mix flour and sugar, add egg, well beaten; pour on boiling water until properly thickened. Add butter, vinegar and a little salt. MRS. QUINN Puddings - - | 19 Delicious Pudding 1 cup milk, 1 cup sugar, /2 cup butter, 2 eggs, 3 cups of flour, 4% teaspoonful baking powder, pinch of salt, 1 package dates, 1 cup nut meats. Bake in flat pan; watch carefully for it burns easily. Serve with whipped cream. MRS. GRANDY Date Pudding 1 cup of Suet, 1 pound of dates, 1 egg, 1 cup of brown su- gar, 1 teaspoonful of Arm and Hammer baking sdoa, 1 cup of sour milk, /2 cup of raisins, 4% cup of nuts, flour enough to make stiff batter. Steam 3 hours. Sauce: 1 cup of sugar, 4% cup of butter, yolks of 2 eggs, 1 teaspoonful of corn starch, 1 good cup hot water; add brandy. MRS. A. P. WAY Date Pudding 1 cup of brown sugar, 1 cup of buttermilk, 1 teaspoonful of Arm and Hammer baking soda, 1 pound of dates, chopped and floured; 1 cup of suet, chopped, and 1 cup of nuts, chopped. Flour to stiffen. Put in pan and steam 3 hours. Serve with SallCe. Sauce: 1% cups of sugar, mixed with 1 tablespoonful of flour; pour on 1 pint of boiling water, stirring until free from lumps. Add butter, vanilla and vinegar to taste. MRS. W. K. NICHOL Cottage Pudding 2 eggs, 1 cup of sugar, 1 cup of sweet milk, 2 teaspoonsful of Rumford baking powder, 2 cups of flour, 1 pinch of salt, 1 teaspoonful of lemon or vanilla. Dressing: 2 tablespoonsful of flour, 1 cup of sugar, large piece of butter, little nutmeg and brandy. MRS. WILLIAM PEAT | 20 Recipes Raisin Puffs 2 eggs, 1 tablespoonful of sugar, Ø cup of butter, 1 cup of milk, 1 cup of raisins, vanilla, 2 cups of flour. Steam /3 hour in cups. Serve with sauce. MRS. W. K. NICHOL Nut and Fruit Pudding 3 eggs, 4 cup of milk, 1% cups of soft, dry.bread crumbs, Vº cup of raisins floured with 2 tablespoonsful of flour, 4% cup of chopped nuts, 4 teaspoonful of Rumford baking powder, 1 teaspoonful of cinnamon, % teaspoonful of cloves, and a little sugar. Grease a bowl; pour in, tightly cover and steam for 2 hours. Serve with sauce made of 1 cup of sugar, piece of but- ter size of an egg, yolks of 2 eggs. Beat all together, cook in double boiler until about the consistency of cream; beat the whites of 2 eggs to a stiff froth and stir with 2 cup of sweet milk; beat all together and flavor with vanilla. MRS. C. M. KURTZ Rice Pudding with Raisins 1% cup of rice, 4% cup of sugar, 3 cups of milk, 1 cup of water, 2 eggs, 4% cup of raisins, 4 teaspoonful of nutmeg. Cook rice with 1 cup of water in double boiler until water is absorbed; add 2 cups of milk. Cook until rice is tender; add the other cup of milk, the sugar well beaten eggs, raisins and nutmeg. Bake until custard is set. --- . . . . .” - MRS. E. G. BOOSE Molasses Pudding 43 cup molasses, 4% cup hot water, 1/2 cup melted butter, 1 small teaspoonful soda, 2 cups flour. Steam 34 hour. Sauce: 1 cup sugar, /2 cup raisins, butter size of an egg, 1 egg, 3 tablespoonsful water and vanilla. Cook in double boiler until thick but not to curdle. MRS. EUGENE COLLINS, Mt. Pleasant Puddings 12] - A Fruit Carrot Pudding Free 1 cupful of beef suet from membranes and work un- til creamy. Add 2% cupsful of stale bread crumbs, 1 cupful of grated carrots. Beat the yolks of 4 eggs very light and add gradually, while beating constantly, 1% cupsful of brown su- gar. Combine the mixture and add the grated rind of 1 lemon and 1 tablespoonful of strong vinegar, 1 cupful of raisins, cut in pieces; % cupful of currants, then dredge with 1% cupful of flour, º/, teaspoonful of cinnamon, % teaspoonful of grated nut- meg, 4 teaspoonful of cloves. Add the whites of 4 eggs beaten until stiff. Put in buttered mold and steam 2% hours. This is fine; try it. - - - MRS. JENNIE BARBER Chocolate Pudding 5 small tablespoonsful of corn starch, 4 small tablespoons- ful each of sugar and chocolate, 1 quart of milk. Cook and flavor with vanilla. Pour in molds and set in ice. MRS. C. C. GOODMAN Suet Pudding 1 cup of chopped suet, 1 cup of chopped raisins, 1 cup of brown sugar, 1 cup of sweet milk, 1 teaspoonful of cinnamon, 1 teaspoonful of nutmeg, 4% teaspoonful of Arm and Hammer baking soda, Ø teaspoonful of salt. Stir in flour until thick as cake. Boil 3 hours. Sauce for Pudding 1 cup of white sugar, 4% cup of butter, 1 egg, 1 teaspoonful of nutmeg, 3 tablespoonsful of hot water. Flavor with vanilla or vinegar. MRS. E. E. MILLER Puddings - - 123 - Apple Pudding Pare and slice enough tart apples to half fill a medium- sized pudding dish, then pour over the following batter: 1 tablespoonful of butter, 4% cup sugar, 1 egg, J/2 cup sweet milk, 1 cup flour, 1% teaspoonsful baking powder. Serve with cream and Sugar. ! FANNIE LIDDLE My Grandmother’s Suet Pudding 1 cup of suet shaved or chopped fine, 4% teaspoonful of salt, 1 cup of molasses, 1 cup of sweet milk, 2% cups of flour, 1 tea- spoonful baking soda. The addition of 4% cup of raisins, 4% cup of nuts and a little citron shaved fine improves this pudding but may be omitted. Steam 3 hours and serve with hard sauce or any good sauce. - MRS. E. G. BOOSE * ºr - - ----- Tapioca Cream Pudding Soak 4 tablespoonsful of tapioca in a little milk or water over night, add 1 quart of milk and cook in a double boiler until soft, then add the beaten yolks of 3 eggs, 1 cup of sugar, a little salt; flavor with vanilla, place in a dish, cover with the beaten whites and brown in oven. MRS. SETH MOORE Rice Pudding without Eggs 2 quarts of milk, 2% cup of rice, 1 cupful of sugar, a piece of butter the size of a walnut, little nutmeg and a pinch of salt. Put into a deep pudding-dish, well buttered, set into a moder- ate oven; stir it once or twice until it begins to cook, let it re- main in the oven about 2 hours until it is the consistency of Cream. —Selected | 24 - Recipes Orange Pudding 4 oranges cut in small pieces and covered with sugar, 1 pint of milk, yolks of 3 eggs, 2 tablespoonsful corn starch, 4. cup sugar. Cook in double boiler, pour over oranges and use egg whites for top. —Selected Baked Custard 4 cups scalded milk, 6 eggs, beaten slightly, 4% cup sugar, pinch of salt, 2 teaspoonsful vanilla. Beat eggs slightly. Pour on scalded milk slowly, flavor and strain into buttered molds. Set in pan of hot water and bake in slow oven until firm, which can be determined by drawing a knife through custard; if knife comes out clean, the custard is done. * —Selected Genuine English Plum Pudding Soak one pound of stale bread in a pint of hot milk and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, seeded and floured, one pound of currants, washed and floured, one-quarter pound of citron, cut in strips and dredged with flour, one pound of beef Suet, chopped fine and salted, one nutmeg and a tablespoonful of mace, cloves and cin- namon mixed. Beat the whole well together and, as the last thing, add the whites of eight eggs, beaten to a stiff froth. Pour into a cloth previously scalded and dredged with flour; tie it firmly, leaving room for the pudding to swell. Boil six hours. It is best to prépare the ingredients the day before and cover closely. This will make a pudding large enough to serve a dozen persons. MRS. J. L. WHITEHEAD ! 3 0 Recipes Angel Food Cake 8 or 9 egg whites (1 cupful), pinch of Salt to egg to help beating, 1% cups granulated sugar (sifted), 1 cup flour (sifted 3 times), /9 teaspoonful cream of tartar, /9 teaspoonful va- nilla or almond extract. Sift, measure and set aside sugar and flour; add pinch of salt to egg whites and whip to foam; add cream of tartar, and whip until very stiff; add sugar and fold in (always using a spoon to mix cakes with), then flavor and fold in; then flour and fold in lightly. Bake about 40 minutes. MRS. E. G. BOOSE Three-Egg Angel Cake 1 cup sugar, 11% cups flour, 4% teaspoonful cream of tartar, 3 teaspoonful baking powder, 4 teaspoonful salt, 9% cup scalded milk, 1 teaspoonful almond or vanilla extract, whites of 3 eggs. Mix and sift first five ingredients 4 times. Add milk very slowly, while still hot, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with the following ICIng: 1% cups confectioner’s sugar, 2 tablespoons hot milk, / teaspoon butter, 4% teaspoon vanilla extract. Add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla. Spread on top and sides of cake. —Selected Velvet Sponge Cake 2 cups of granulated sugar, 6 eggs, save out the whites of two of the eggs for icing; add the yolks to the sugar and beat 15 or 20 minutes; 1 cup of boiling water, 2% cups of flour, 1 teaspoonful of baking powder; then add the whites of the eggs, beaten stiff. - MRS. WILLIAM MENZIE Cakes | 3 | - Sunshine Cake 3 tablespoonsful shortening, 94 cup sugar, yolks of 3 eggs, 1 teaspoonful flavoring extract, 2 cup milk, 1% cups flour, 3 teaspoonsful baking powder. Cream shortening; add sugar gradually, and yolks of eggs which have been beaten un- til thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first. mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing. - —Selected '. Roxbury Cakes - !/4 cup of butter, 4% cup of sugar, whites and yolks of 2 eggs, beaten separately; % cup of molasses, 4% cup of sour milk, 1% cups of flour, 4% cup of raisins, 4% cup of nuts, 1 teaspoonful of Arm and Hammer baking soda, 1 teaspoonful of cinnamon, % teaspoonful of cloves. - MRS. O. R. BROWNFIELD Sunshine Sponge Cake Whites of 7 eggs, yolks of five, 1 cup of fine granulated sugar, 1 scant cup of flour, measured after sifting 5 times; VA teaspoonful of cream of tartar, 1 teaspoonful of orange extract. Beat yolks of eggs until thick and set aside; now add a pinch of salt and the cream of tartar to the whites of the eggs, and beat until very stiff; add sugar, beat thoroughly, then add flav- oring and beaten yolks; beat lightly and carefully stir in the flour. Bake in tube pans 40 to 50 minutes. Invert to cool. MRS. DORSEY D. NEFF Sponge Cake 1% cups of Sugar, 5 eggs, 2% cups of flour, 1 scant cup of boiling water, 2 teaspoonsful of baking powder. Beat eggs and sugar 4% hour, then add water. MRS. CLAYTON STOVER | 32 - Recipes Sunshine Cake The yolks of 5 eggs, 1 cup of sugar, 4% teaspoonful of cream of tartar, whites of 7 eggs, 3% cup of flour, 1 teaspoonful of orange extract. Beat the yolks until thick and light colored; beat in the sugar gradually; beat the Whites until foamy; add the cream of tartar and beat until dry; fold part of the Whites into yolks and sugar; fold in the flour; then fold in the rest of the whites and the extract. Bake in an unbuttered tube pan between 50 and 60 minutes. Let cool in the inverted pan. MISS MARGARET CAREY, Punxsutawney Sponge Cake 2 eggs, well beaten; 1 cup of granulated sugar, 1 cup of flour, 1 teaspoonful of baking powder, a pinch of salt, 1 tea- spoonful of extract, 4% cup of boiling water, added last. MRS. C. C. LEVIS Hot Water Sponge Cake Yolks of 4 eggs, 2 teaspoonsful of cold water, 1% cups of granulated sugar, sifted twice; beat until very light; add tea- spoonful of vanilla and 1% cups of boiling water. Stir briskly; 1% cups of flour, 4% teaspoonful of cream of tartar, small pinch of salt; put together and sift swice. Add to batter. Beat the whites of four eggs to a stiff froth and add to othe ingredients. Bake in a slow oven 1 hour. - MRS, HULL Sponge Cake 4 eggs, 2 cups of Sugar, 1 cup of hot water, 2 cups of flour, 2 teaspoonsful of baking powder and a pinch of salt. Flavor to taste. - - MRS. S. D. SMITH Cakes - 133 Hot Water Sponge Cake 2 cups of sugar, 4 eggs; beat eggs and sugar 15 minutes; 1 cup of boiling water, 2 cups of flour, 1% teaspoonsful of baking powder. - MRS. E. M. MARTIN Lemon Sponge Cake 1% cups sugar, 1% cups flour, 3 eggs, 1 teaspoonful bak- ing powder, 4% teaspoonful vanilla, pinch of salt. A cup boil- ing water. Beat sugar, eggs and salt together until light and foamy; slowly add flour and baking powder which has been sifted several times before measure. Add the hot water a little at a time and then the vanilla. Bake in layers in a slow oven and put together with the following lemon filling: % cup sugar, l egg yolk, /2 cup hot water, 1 teaspoonful corn starch, juice and rind of one lemon. Cook until thick. Put boiled icing on top of cake. - MRS. SETH. C. MOORE Mocha Cake 2 eggs, well beaten; 1 cup of sugar, 1 cup of flour, 1 heap- ing teaspoonful of Rumford baking powder, 4% cup of boiling milk, piece of butter size of an egg, 1 teaspoonful of Vanilla. This will be thin; do not add more flour. It makes two layers. Filling: 1% cups of confectioners sugar, 4 teaspoonsful of cocoa, 3 tablespoonsful of hot coffee, butter size of an egg, melted. Stir thoroughly until creamy but do not cook. MRS. W. C. ARNOLD Myrtle Cake 1 cup of sugar, 94 cup of water, 1 tablespoonful of butter, 2 cups of flour, 2 teaspoonsful of Rumford baking powder, 1 egg. All butter and sugar thoroughly creamed, the unbeaten egg added and again well beaten. MRS. F. W. PROTHERO 134 - Recipes Pound Cake 1 pound of pulverized sugar, 94 pound of butter, 12 eggs, beaten separately; 14 ounces of flour, 1 teaspoonful of Rumford baking powder. Bake in slow oven. - - MRS. STELL Ice Cream Cake 1 cup of sugar, 14 cup of butter, 3 eggs, beaten separately; 1/2 cup of sweet milk, 2 cups of flour, 4% teaspoonful each of lemon and vanilla extract, 2 teaspoonsful of Rumford baking powder. - HAZEL LIDDLE Imperial Cake % pound of butter, 4% pound of sugar, yolks of 5 eggs, grated rind of 4% half lemon, 2 teaspoonsful of lemon juice, % pound of raisins, seeded and cut; 1/3 pound of walnuts, broken; 4% pound of flour, 14 teaspoonful of Arm and Hammer baking soda, whites of the 5 eggs. MRS. QUINN - Tea Cake 1 cup of Sugar, 2 eggs beaten well together, "2 cup butter, 1 cup of Sweet milk, 2 cups of flour, 3 teaspoonsful of Rumford baking powder. Bake in layers. - MRS. GUY MONTGOMERY * sour Cream Cake 1 cup of cream, 1 cup of sugar, 2 eggs, salt, 3% teaspoonful of Arm and Hammer baking soda, 2 teaspoonsful of Rumford baking powder, 2 scant cups of flour, vanilla. MRS. W. K. NICHOL 138 Recipes Brownstone Front Cake 4% cup butter, yolks of 4 eggs, whites of 2 eggs, 2 cups of brown sugar, /2 cup of thick sour milk, 1 teaspoonful of Arm and Hammer baking soda, dissolved in the milk; 1 cupful of raisins, stewed tender; 1 cupful of chopped nuts, 2% cupsful of flour, 1 teaspoonful each of cinnamon, nutmeg and allspice. Filling: Grated rind and juice of 1 lemon, yolk of 1 egg, 1 tablespoonful of corn starch, 4% cup of milk, /2 cup of sugar, cooked thick. Icing: }; cup of water, 2 cups of brown sugar, whites of 2 eggs. Boil sugar until it spins a thread; pour slowly on beaten whites of eggs and beat until thick enough to spread. Flavor with vanilla and add 1 cupful of chopped nuts. MRS. C. H. KETFER and MRS. CAL SWOPE Delicious White Cake 1% cups of sugar, 3% cup of butter. Work these until they form a cream; add the whites of 5 eggs, beaten to a stiff froth; stir and beat until light as foam, then add /2 cup of corn starch dissolved in a little sweet milk. Stir in not quite % of a cup of sweet milk and 2% cups of flour, 2 teaspoonsful of Rumford baking powder, and flavor with vanilla. Measure flour and sift several times. - Icing 2 cups of white sugar, 1 cup of water; boil until it threads, then add not quite a teaspoonful of vinegar or 1% spoonful of cream of tartar. This keeps syrup from going to sugar. Stir this slowly into the beaten whites of 2 eggs. This may be used for Devil’s Food cake, Velvet cake or Burnt Sugar cake. MRS. CHAS. R. ZINN, Reedsville, W. Va. Cakes 139 Mountain Snow Cake % cup of butter, 2 cups of sugar, 1 cup of milk, 2 cups of flour, 1 cup of corn starch, 5 whites of eggs, 1 teaspoonful of vanilla, 2 teaspoonsful of Rumford baking powder. MRS. J. F. SPRANKLE Snowdrift Cake 1% cupsful of white sugar mixed with 1/2 cup of butter, 5 whites of eggs beaten stiff, 3 cups of flour, sifted before mea- suring, then sifted with 3 teaspoonsful of Rumford baking pow- der. Flavor with vanilla. This can be baked in a loaf or in layers with any desired filling. ADA DUNSMORE White Cake 2 cups of sugar, 1 cup of butter, 1 cup of milk, 4 cups of flour, whites of 8 eggs, 2 teaspoonsful of Rumford baking pow- der. Cream the butter and sugar together. Flavor to taste. MISS WASHINGTON Velvet Cake Cream 1 cup of butter; mix into that 1% cups of sugar, then 1 cup of corn starch. Into that stir 1 cup of sweet milk into which has been stirred 3 teaspoonsful of Rumford baking powder; then beat whites of 8 eggs and mix 2 cups of sugar with them, and put all together. Flavor to suit the taste. MRS. CHAS. R. ZINN, Reedsville, W. Va. White Cake 1% cups of sugar, 4% cup of butter, 3% cup of sweet milk, 2% cups of flour, 2% teaspoonsful of Rumford baking pow- der; whites of 5 eggs beaten. MRS. CHAS. SCALEN 140 Recipes White Cake Cream /2 cup of butter with 1% cups of Sugar; add 1 cup of milk, 2% cups of flour, 2 teaspoonsful of Rumford baking powder, the beaten whites of 5 eggs, 4 teaspoonful of almond extract, and 4% teaspoonful of Orange extract. This cake should be delicate and fine grained. This can be accomplished only by thoroughly beating before the Whites of the eggs are added. The whites are folded in quickly and the cake baked in a mod- erate oven. Use white icing with cocoanut. MRS. KEISTER White Cake 2 scant cups of sugar, 94 cup of butter, 1 cup of corn starch, 1 cup of milk, 2% cups of flour, 2 teaspoonsful of Rumford bak- ing powder, whites of 4 eggs. MRS. C. E. BAILEY White Cake 2 cups of Coffee A Sugar, whites of 4 eggs; beat sugar and butter to a cream; take 1/2 cup of butter, 2 teaspoonsful of Rum- ford baking powder, 3 cups of flour and flavoring to suit taste. MRS. CHAS. J. BANGERT Pecan Cake Beat the whites of 6 eggs to a stiff froth, then beat together a cupful of butter and 2 cupsful of sugar and beat in a little of the egg; add a cupful of flour, half a cupful of Sweet milk, and another cupful of flour mixed with 2 teaspoonsful of Rumford baking powder. Then add the remainder of the eggs. To make filling or icing, chop 2 cupsful of Pecans and soak them in grated pineapple; stir them into the whites of 6 eggs beaten stiff with powdered sugar. Put whole pecan ker- nels over the top of the cake while the icing is soft. EVA. K. TRUXAL Cakes 143 Hickory Nut Cake 3 eggs, 1% cups of Sugar, 94 cup of butter or 4% cup of lard, 1 cup of Sweet milk, 3 teaspoonsful baking powder, 2% cupsful of flour. Icing: Boil 1% cups sugar, /2 cup sweet cream, 1 cup hickory-nuts (chopped) in a double boiler until it is thick enough to spread when cold. Beat until cold. Walnuts may be used. - - Any icing may be used with this recipe. - MRS. J. H. RICHNER Orange Cake 1 cup sugar, "A cup butter, 4% cup milk, 1 teaspoonful of orange flavoring, 2 eggs, 1% cupsful flour, 2 teaspoonsful bak- ing powder. FANNIE LIDDLE Orange Cake 1 scant cupful of butter, 1% cupsful of sugar, 1 cup of milk, 2 cups flour, whites of 4 eggs, juice and rind of 4% orange, 2 teaspoonsful of Rumford baking powder. Beat whites of eggs stiff and fold in last. Icing: Use the yolks of the eggs, beat light, add pinch of salt, 2 or 2% cupsful of confectioners sugar. Set dish in hot water; beat; add the juice and rind of 4% orange. Checker-Board Cake 1 cup of butter, 1 cup of sweet milk, 2 cups of Sugar, 3 cups of flour, 11 eggs, beaten separately; 3 teaspoonsful of Rumford baking powder. Flavor with vanilla. Divide the batter into two parts; shave three teaspoonsful of chocolate, melt it and put it in one part of the batter; put in pans, strip light and dark n pans alongside of each other. Put together so when cut will form squares like a checker board. - . MRS. KEISTER Cakes 145 Chocolate Cake A cake of chocolate, 4% cup of Sweet milk, /2 cup of butter, 1% cups of flour, 3 eggs, 1 teaspoonful of Vanilla, 1% cups of sugar, 1% heaping teaspoonsful of Rumford baking powder. Dissolve chocolate in 5 tablespoonsful of hot water; beat sugar and butter to a cream; add yolks of eggs, milk, melted choco- late and flour. Beat vigorously. Beat whites and stir carefully into mixture. MRS. QUINN Gold Cake Yolks of 8 eggs, 2% cups Swansdown cake flour, 1% cups granulated sugar, 94 cup butter, 2 heaping teaspoonsful bak- ing powder, 94 cup water, 4% teaspoonful lemon extract. Sift flour once, then measure; add baking powder and sift 3 times; cream butter and sugar thoroughly; beat yolks of eggs to a stiff froth; add this to add flavor; add water, then flour, then stir very hard. Put in a slow oven at once and bake from 30 to 40 minutes. Invert immediately it is taken from oven; let hang until cold; cut out as directed. Can be used as layers with any kind of filling desired. Chocolate Cake Boil together 1 cup of grated chocolate, 94 cup of brown sugar, yolk of 1 egg, 1/2 cup of strong coffee, 1 teaspoonful of vanilla. When cool mix into 1 cup of brown sugar, /2 cup of butter, 2 eggs, 4% cup of sweet milk, 1 teaspoonful of Arm and Hammer baking soda, mixed in 2 cups of sifted flour; 14 pound of chopped walnuts. Filling: }; cup of sweet milk, 2 cups of powdered sugar, small piece of butter; boil until it threads. When cool, flavor and beat until thick enough to spread. Ice the top of the cake. MRS. KNOX Cakes | 49 Strawberry Short Cake 2 cups of flour, 2 teaspoonsful of baking powder, 1 small teaspoonful of salt, 1 egg beaten in cup, then fill cup with sweet milk. Stir into the flour, add 1 tablespoonful of melted butter. Bake in quick oven. Use strawberries or any kind of ripe fruit with sugar and cream. MRS. CHARLES SCALEN White Cream Cake 4% cup butter and lard mixed, 1 cup sugar, 1 cup sweet milk, flour to make stiff batter, 2 teaspoonsful baking powder, whites of 3 eggs, beaten stiff; flavoring. FANNTE ITDDLE White Fruit Cake 1% pounds granulated sugar and 1 pound of butter creamed; 12 eggs, beaten separately; 1/4 pound candied pine- apple, 1 pound candied cherries, 4% pound citron, % pound orange peel, 4% pound lemon peel, 1% pound blanched almonds, 3 pounds Sultana raisins, 1/3 pound English walnuts, 1 grated cocoanut, 1 water glass of brandy and sherry wine, 1% guarts flour, 1 tablespoonful vanilla, 1 tablespoonful sour milk, 1 table- spoonful soda, 1 tablespoonful baking powder. MRS. J. A. SCHWEM Spice Cake 1% cups of Sugar, /2 cup of butter, 2 eggs, 1 cup of sour milk, 1 teaspoonful of Arm and Hammer baking soda, 2% cups of flour, 2 teaspoonsful of Rumford baking powder, 1 teaspoon- ful each of cinnamon, cloves and cocoa, 4% teaspoonful of nut- meg, 1 apple chopped fine, 1 cup of raisins, 4% cup of rolled oats. Bake 45 minutes in a slow oven. MRS. C. E. HAND Cakes | 5 | Crumb Cake 1 egg, 1 cup of brown Sugar, /2 cup of butter, 2 cups of flour, 4% of Small nutmeg, a little cinnamon, 4% cup of sweet milk, 1 teaspoonful of baking powder. Rub flour, butter, sugar and spices well together; take out 1 cupful of crumbs, then rub in the rest. Add the baking powder; beat egg very light; add it and the milk to the mixture. When in pan spread over the top a cup of crumbs. MRS. S. M. DAVENPORT MRS. C. C. GOODMAN Coffee Cake 1 cup of sugar, 1 tablespoonful of shortening, 1 cup of milk, 2 cups of flour, 2 teaspoonful of baking powder. Mix well; divide in two pie pans. Mix 1/2 cup of sugar, /3 tea- spoonful of cinnamon; sprinkle on top and bake well. MISS KATE BOYER Coffee Cake % cup butter, 1 cup sugar, 1 cup molasses, 1 cup strong coffee, 1 egg, 2 cups seeded raisins, 4 cups flour, 1 teaspoonful soda. Beat the butter and sugar to a cream, add the molasses, then the lightly beaten egg and the coffee. Clean and slightly flour the raisins; sift the flour and soda and add these to the first mixture. Beat well and bake in deep cake pans about 1. hour. These quantities make two good sized cakes. Ginger and Molasses Cake 2 cups fo sugar (1 of brown and 1 of granulated); 2 cups molasses; put on the stove until thoroughly heated, but not to boil. Pour in a large bowl; add 2 teaspoonsful of Arm and Hammer baking soda in 1/2 cup of hot water. Beat all thor- oughly, then add 4 eggs, well beaten; 4 teaspoonsful of ginger, flour enough to make a stiff batter, and a pinch of salt. MISS MARY ROBINSON | 52 Recipes Devil’s Food Cake 3 eggs, 1 cup of brown sugar, 4% cup of butter, 4% cup of sweet milk, 1 teaspoonful of vanilla, 1 teaspoonful of baking soda, 2 cups of flour. - Second part: 1 cup of grated chocolate, 4% cup of sweet milk, 1 cup of brown sugar, 1 teaspoonful of Vanilla. Put this over the fire until melted; cool and stir into the first part. RUTH MOORE, Punxsutawney, Pa. Devil’s Food Cake 1 cup of grated chocolate, 4% cup of sugar, /2 cup of sweet milk, the yolk of 1 egg. Boil this until it thickens. 1 cup of Sugar, /2 cup of butter, 4% cup of sweet milk, 2 eggs, 2 cups of flour, 1 teaspoonful of Rumford baking powder and 1 teaspoon- ful of Arm and Hammer baking soda. Add the boiled part before putting into the flour. Suitable for either layers or long loaf. MRS. JOHN PAGE Devil’s Food Cake 1 cup of grated chocolate, 1 cup of sweet milk, yolks of 2 eggs. Boil chocolate, milk and eggs to a paste; put out to cool while mixing 6 large tablespoonsful of melted butter, 2 cups of sugar, 1 cup of Sweet milk, 3 cups of flour, 2 teaspoonsful of baking soda. Mix together and add a little vanilla. Chocolate Frosting 1% cups of powdered sugar, 2 tablespoonsful of cocoa, 1 tablespoonful of butter, and enough hot coffee to dissolve; 1 teaspoonful of cinnamon or vanilla. Not to be cooked. Beat light. MRS. CHAS. J. BANGERT 156 Recipes Spice or Dark Cake % cup of molasses, 4% cup of sugar, /2 cup of butter, 1 cup of sour milk, 2 eggs, 1 level teaspoonful of Arm and Ham- mer baking soda, 1 teaspoonful of ground cloves, 1 teaspoonful of cinnamon, % cup of chopped walnuts, 1 teaspoonful of Rum- ford baking powder, sifted with 2 cups of flour. MRS. J. VERNON HUGHES Prince of Wales Cake 3 eggs, 1 cup of brown sugar, /2 cup of butter or lard, /3 cup of sour milk, 2 tablespoonsful of syrup, 1 teaspoonful each of cinnamon, cloves, nutmeg and 1 teaspoonful of Arm and Hammer baking soda dissolved in a little of the milk; 2 cups of flour, 94 cup of raisins, chopped; add the raisins last and bake. MRS. G. K. HEITZENRETHER MRS. WILLIAM MENZTE Fruit Cake 1 pound of currants, 1 pound of raisins, 1 pound of nuts, % pound of citron and lemon and orange peel, 2 cups of brown sugar, 1 cup of butter, 1 teaspoonful each of cinnamon, allspice, nutmeg, cloves and baking soda, 1 cup of molasses, 1 cup of sour milk, 4 eggs, 4 cups of flour. Bake 4 hours in a moderate oven in deep pans. MRS. G. K. HEITZENRETHER -- New York Fruit Cake 1 cup of sugar and 1 cup of raisins chopped together; 4% cup of melted butter or lard, 1 cup of sour milk; % teaspoonful each of cloves, cinnamon and nutmeg, 1 teaspoonful of baking soda and dissolved in hot water; 2 cups of flour. MRS. U. S. N. CROUSE Cakes - 159 Boiled Fruit Cake 2 cups of brown sugar, 2 cups of raisins, 1 cup of lard, 2 cups of hot water, 1 teaspoonful each of cinnamon, nutmeg and cloves. Boil together for 5 minutes, then let cool and add 3 level cupsful of flour and 1 level teaspoonful of baking soda. Add nuts and citron if you like, but not until last. Very good and cheap. MRS. ARTHUR. C. WEBER MRS. R. H. YEAGER Fruit Cake 2 cups of butter, 2% cups of brown Sugar, 2% cups of mo- lasses, 2 cups of sour milk, 8 eggs, 2 teaspoonsful of baking soda, 3 pounds of raisins, 3 pounds of currants, 1 pound of figs, % pound of chopped dates, 1 pound of citron, shredded fine; % pound of candied orange peel, shredded fine; 2 lemons, grated rind; 2 tumblers of currant jelly, }; pint of brandy, 2 teaspoonsful each of cinnamon, mace and nutmeg, 1 table- spoonful of cloves. Mix flour and fruit alternately; flour enough to make quite stiff. Bake 3% hours. One-half of this recipe makes a large cake. - MRS. H. A. WOSBURG Fruit Cake 2 pounds of seeded raisins, 1 pound of Currants, 4% pound of citron, % pound sugar, 1 pound of butter, 11 eggs, 1 nutmeg, % cup of dark wine, 4% cup of orange or light wine or 1 cup of orange juice, 1 pound of flour; no baking powder or soda. Flour the fruit well. 1 teaspoonful each of vanilla and rose or any flavor preferred. 1 cup of candied cherries are an improvement. Bake slowly for about 3% or 4 hours; after cake is baked, while still warm, pour over top 1 cup of wine or % cup of brandy. MRS. L. C. HUBBS 160 - Recipes Prune Cake 44 cup of butter, 1% cups of sugar, 1 cup of stewed prunes, 5 tablespoonsful of sour milk, 1% cups of flour, 94 teaspoonful of baking powder, 1 teaspoonful of baking soda, 1 teaspoonful each of cinnamon, cloves, lemon extract, yolks of two eggs and 1 whole egg. Use the Whites of the 2 eggs for icing. MRS. W. O. EMERICK Dried Apple or Fruit Cake Soak 3 cups of dried apples over night; in the morning chop fine; add 2 cups of molasses and cook slowly for 1 hour; when cool add 1 cup of sugar, 1 cup of raisins, 1 cup of sour milk or sour cream, 3 eggs, 2 teaspoonsful of baking soda, 2 cups of butter, cinnamon, cloves, nutmeg and flour to make a stiff batter. Bake in slow oven. This makes two good sized loaf cakes. MRS. C. F. BUTLER A Good Eggless, Butterless, Milkless Cake 2 cups of sugar, 3 cups of hot water, 3 tablespoonsful of lard, 1 pound of seeded raisins, 1 teaspoonful of ginger, 1 tea- spoonful of cinnamon and 1 teaspoonful of cloves. Boil to- gether for 15 minutes. After cooling, add flour to stiffen, pinch of salt and 4% teaspoonful of baking soda in flour. MRS. CHAS. R. ZINN, Reedsville, W. Va. Apple Sauce Cake 1% cups of apple sauce, 1 cup of Sugar, /2 cup of shorten- ing, 1 cup of raisins, 2 cups of flour, 2 level teaspoonsful of baking soda, dissolved in just enough water to wet. Cream sugar and shortening and add the rest. 1 teaspoonful each of cinnamon and cloves. MRS. THOS. M. ROSS, MRS. E. E. MILLER Cakes | 6 | Apple Sauce Cake 1 cup of sugar, /2 cup of butter, 1 teaspoonful of cinnamon, 1 pinch of cloves, grated nutmeg, J/4 teaspoonful of salt, 1 cup of fresh apple sauce, 1 teaspoonful of baking soda, dissolved and stirred into hot apple sauce; 2 cups of flour, raisins, currants, citron, nuts. Bake in layers or loaf. MRS. W. C. ARNOLD Apple Sauce Cake 1 cup of brown sugar, 1% eggs, (other half for icing); % cup of butter, 1% cups of apple sauce, 2 level teaspoonsful of baking soda. dissolved in apple sauce; 1 teaspoonful of cinnamon, a pinch of cloves, 1 cup of seedless raisins, 2 cups of flour, 1 cup of English walnuts. MRS. W. L. WYNN Apple Sauce Cake 1 cup of Sugar, 94 cup of butter, 1% cups of apple sauce, 2 cups of flour, 1 cup of raisins, 1 egg, 2 teaspoonsful of Arm and Hammer baking soda in apple sauce, 1 teaspoonful of cloves, 2 teaspoonsful of cinnamon. MRS. CHAS. SCALEN, MRS. E. M. LIDDLE * Date Cake 1 cup sugar, 1 tablespoonful butter, 1 egg, salt, vanilla, 1 cup chopped dates, 1 level teaspoonful soda in 1 cup hot water, 1% cups flour, 12 cup nuts, if desired. Frosting: Moisten 1 cup of powdered sugar with cream, a little at a time; add 1 tablespoonful of butter and vanilla. Spread on cake. MRS. EUGENE COLLINS, Mt. Pleasant, Mich. 162 Recipes Royal Date Cake 1 cup boiling water, 1 pound stoned and cut dates, 34 cup brown sugar, 2 tablespoonsful butter or other shortening, 1 square of melted chocolate, 1 egg, 2 teaspoonsful Royal baking powder, 14 teaspoonful salt, 94 cup pecan nuts. Pour water over dates; cream sugar and shortening; add melted chocolate and well beaten egg; mix well and add dates and water; sift together baking powder, salt and flour; add gradually with pecan nuts. Put into greased loaf pan and bake very slowly for 1% hours. Everyday Fruit Cake 1% cups butter, 1 cup brown sugar, yolks of 3 eggs, "2 cup sour milk, 1 teaspoonful soda, 1 teaspoonful each of cloves and nutmeg, 1 teaspoonful salt, 2 cups flour, 1 cup chopped raisins. MRS. GEORGE A. LAW Pork Cake % pound fresh fat pork, grind, and pour over it 1 cup boil- ing water; let it cool, then add 2% cups brown sugar, 2 eggs, not separated; 2 level teaspoonsful baking soda, 1 teaspoonful each of cinnamon, cloves and nutmeg, "A teaspoonful salt, 1 cup raisins, 1 pound English Walnuts, 3 cups flour. MRS. HARRY HAMBY Green Apple Fruit Cake 1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 2 cups seeded raisins, 2 cups chopped apples, 1 teaspoonful soda in 1 cup of cold water, 1 teaspoonful cinnamon, 4% teaspoonful cloves, 4% teaspoonful nutmeg, pinch of salt, / cup of flour, to be sprinkled with apples.) MRS. GEO. CUSTER MRS. J. OLLIE MOULTHROP Cakes 163 Walnut Chocolate Cake % cup Baker’s chocolate, 4% cup of butter, 1% cups of flour, 4% cup of milk, 1 cup of sugar, 2% teaspoonsful of Rum- ford baking powder, 2 tablespoonsful of hot water, 1 teaspoon- ful of vanilla, salt, 1 cup walnut meats. Cream butter; add sugar, yolks of eggs, well beaten, and flour in which making powder has been sifted; milk and chocolate which has been moistened with hot water. Beat well and add walnut meats. Bake in buttered jelly cake pans about 20 minutes. Spread one cake with 4% cup of Sweet chocolate, moistened with 4/4 cup of boiling water and flavored with 1 teaspoonful of vanilla. Sprinkle with broken walnuts; cover with other cake and ice with white frosting. MRS. JAS. HOLMES Mashed Potato Chocolate Cake % cup of butter, 2 cups of Sugar, creamed together; yolks of 4 eggs, 1/2 cup of milk, 1 cup of grated chocolate, 1 cup of chopped walnuts, 4% cup of cold mashed potatoes, 1 teaspoon- ful of cinnamon, 1 teaspoonful of cloves, 2 cups of flour, 2 tea- spoonsful of Rumford baking powder, whites of 4 eggs beaten stiff and added last. Very fine. - MRS. T. WATTS, Johnstown, Pa. Satin Chocolate Cake 1 cup of grated chocolate, 4% cup of hot water over it and set on stove to melt; 1% cups of brown sugar, 4% cup of butter, % cup of sweet milk, 3 eggs, beaten separately. Put in choc- olate, then add 2 cups of flour, 1 teaspoonful of baking powder, 1 teaspoonful of baking soda, then whites of eggs. Dissolve soda in hot water. - HAZEL LIDDLE 168 Recipes Light Cake Icing 1% cups sugar, 1 cup sweet milk. Boil until a little drop- ped in cold water will form a soft ball. Add a small piece of butter, 1 teaspoonful flavoring. Beat until nearly cold. FANNTE ITDDLE White Frosting 1 cup of powdered sugar, 1 tablespoonful of cream, 1 tea- spoonful of melted butter, 1 teaspoonful of vanilla. IRENE M. RICKARD Fondant Icing 2 cups of sugar, /2 cup of milk. Cook until a soft ball will form in water. Let it cool before beating; when cool beat until creamy. Spread on top of cake. Add over this sweet choco- late melted. MRS. F. W. PROTHERO Chocolate Filling and Icing Whites of 2 eggs, 1% cups confectioner’s sugar, 1% table- spoonsful milk, 1 teaspoonful vanilla extract, 4 ounces choco- late, 1 teaspoonful butter. Beat whites until stiff; add sugar slowly, beating all the time; add milk, Vanilla and chocolate which has been melted with butter; mix until smooth. Spread on cake. Uncooked Chocolate Frosting Mix in this order: 1 cup powdered sugar, 2 tablespoonsful liquid coffee, 2 level tablespoonsful dry cocoa, warmed butter one-half the size of an egg, 1 teaspoonful vanilla. Spread when cake is hot or cold. (Double for layer cake.) MRS. GEORGE A. LAW | 70 Recipes Sour Cream Filling for Cake 1 cupful of thick sour cream, 1 cupful of Sugar, yolks of 4 eggs, 1 cupful of chopped walnut meats and 4% teaspoonful of vanilla. Put cream and sugar in double boiler; add the well beaten eggs and when cooked add nut meats and vanilla. This is a delicious filling for layer cake. MRS. D. J. CARSON Lemon Filling Grate rind of 1 lemon and take juice of 1/3 of it; 2 table- spoonsful of sweet or sour cream; powdered sugar to thicken. MRS. QUINN Maple Filling 1 cup of maple syrup, 3% cup of sugar, / cup of water. Boil; add beaten white of 1 egg and 1 cup of chopped nuts. MRS. QUINN Mocha Filling Boil 1 cup of sugar, /2 cup of strong coffee into a thick syrup; 1% cup of butter (wash out salt). Work water out and beat to a cream. Gradually add the well beaten yolk of 1 egg and the syrup. MRS. F. B. CALVIN Lemon Butter Juice of 5 lemons and a little grated rind, 1 cup of sugar, 5 eggs, 1 dessert spoon of butter. Put butter in lemon juice and heat until butter is melted; beat yolks and sugar together; beat whites to a froth; mix yolks and sugar with lemon juice and butter. Boil. 2 or 3 minutes; add beaten whites of eggs and cook a minute more. MRS. PAUL GENDELL *, *, *, *, *.*.*.*.*.*.*.*.*.*.*.*.*.*&^%-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º. º. º. º. º. º. º. º.º. º.º.º.º.º.º.º. º º -> º * COO KIES, DOUGHNUTS : and G IN G E R B R E A D “Things in nihich hungry mortals' eyes find favor.” : . : -> 3. -> * -> - i : : : -> X* -> ; - º -> - : - -> 3. -> 3. - ~ *, *, *, *, *, *, *. Sº, º, º, º, º, º, º, º, cº, cº, º, º, º, º, .º. º. º. º. º. º. º. *, *, *, *, *, *, *, *, *, *, *, *, *. &################################################### Orange Puffs !/2 cup of sugar, 2 eggs beaten separately, 4% cup of sour cream, pinch of salt, 2 cups of flour, 2 teaspoonsful of Rumford baking powder, juice of 1 orange and grated rind of 1. Drop with spoon in hot Crisco. MRS. E. B. BARTLETT, New Castle New York Cookies 1% cups of sugar, 1 cup of shortening, 2 eggs, 4% cup of milk, 2 teaspoonsful of Rumford baking powder, flavoring to suit taste, and flour enough to roll out soft. - MRS. CHAS. J. BANGERT Nut Cookies 1% cups granulated sugar, % cup butter, 4% cup sour milk, 3 eggs, 4 cups flour, 1 cup broken walnuts, 1 cup seeded raisins, 1 teaspoonful soda. Drop with teaspoon. MRS. W. B. ALEXANDER, Reynoldsville 175 Cookies 177 Nut and Raisin Cookies 1 cup of brown sugar, 1 cup of hot water, 1 cup of raisins. Boil for 5 minutes; let cool a little. /2 cup of lard or Crisco, 2% cups of flour; to this add 1 teaspoonful of baking soda, 2 teaspoonsful of baking powder, 1 teaspoonful of cinnamon, 1 teaspoonful of allspice, 1 teaspoonful of cloves and 1 cup of nuts. Drop from spoon. MARY HASTINGS Kellogg Cookies 2 cups of granulated sugar, 1 cup of butter and lard, 3 eggs, well beaten; 1 teaspoonful of Arm and Hammer baking soda, dissolved in 12 cup of sour milk; flavor; flour to roll out. Use cutter with hole in center. Sprinkle with sugar before baking. MRS. T. WOSBURG Fruit Cookies 2 eggs, 2 cups of sugar, 1 cup of butter or lard, 1 cup of sour milk, 1 teaspoonful of Arm and Hammer baking soda, 1 teaspoonful of Rumford baking powder, well rounded; 1 cup of raisins, 4% cup of walnut meats, flour. - MRS. NIELSON Filled Cookies 1 cup of sugar, /2 cup of shortening, 1 egg, J/2 cup of milk, 1 level teaspoonful of Arm and Hammer baking soda, 2 level teaspoonsful of Rumford baking powder, sifted with 1 cup of flour; then add 2% cups of flour. Roll very thin, put filling in, lay another cookie on and bake. Filling: 1 cup of chopped raisins, /2 cup of sugar, /2 cup of nuts, 4 cup of milk. Let come to a boil then thicken with a heaping teaspoonful of flour. MRS. A. H. SINDORF | 78 Recipes Sand Tarts 3 cups of flour, 1 cup of butter, 1% cups of Sugar, 1 egg, cinnamon, sugar and almonds. Mix flour and butter as for pie crust; add the sugar and egg beaten together, and mix well. Roll very thin; sprinkle with sugar and cinnamon mixed. Put a nut in the center of each. Bake these cookies in a quick OVen. MRS. E. G. BOOSE Sand Tarts 1 pound of sugar, /3 pound of butter, the whites of 4 eggs, beaten separately; 1 pound of flour. Sprinkle sugar, cinnamon and nuts on top before baking. MRS. WOSBURG Frosted Creams 1 pint of molasses, 4% cup of sugar, 2 tablespoonsful of but- ter, 2 tablespoonsful of lard. Mix, let come to a boil, and when cold add 2 beaten eggs, 2 teaspoonsful of ginger, 1 teaspoonful of cinnamon, 2 teaspoonsful of Arm and Hammer baking soda, % cup of sweet milk and flour enough for a soft dough. Cut in squares and bake in medium oven. Cover with frosting made of 1 cup of milk and 1 cup of sugar. Boil until it strings. - MRS. B. S. MUNCH Rocks 1% cups of Sugar, 1 scant cup of butter, creamed; beaten yolks of 3 eggs, 1 teaspoonful of cinnamon, 3 cups of flour, 1. pound of English Walnuts, 1% cups of raisins, floured; /, tea- spoonful of Arm and Hammer baking soda in a little hot wa- ter; beaten whites of 3 eggs. Drop small spoonsful in drip- ping pan. MRS. CHAS. J. BANGERT Cookies 185 Ginger Drop Cakes 1 cup of sugar, 1 cup of sweet milk, 1 cup of molasses, 1 cup of lard and butter, 3% cups of flour, 2 eggs (not separated), 1 teaspoonful of ginger, 1 cup of seeded raisins, 1 dessert spoon of Arm and Hammer baking soda in a little hot water. MRS. HORNER Ginger Cookies 3 eggs, well beaten; 1% cups of sugar, 1% cups of butter, 2 cups of molasses, 2 teaspoonsful of Arm and Hammer baking soda in 43 cup of boiling water, 3 teaspoonsful of ginger, 1 tea- spoonful of cloves, flour. Mix soft as can be handled. MRS. NEILSON Ginger Cookies 1 cup of shortening, 3 cups of molasses, 1 cup of hot wa- ter, 2 tablespoonsful of ginger, 1 teaspoonful of salt, 4 tea- spoonsful of Arm and Hammer baking soda, 3 in a little hot water, 1 in flour. Flour to stiffen. Roll out very thin and bake in a hot oven. Very good. MRS. BERT MEALOR, Iselin Ginger Cookies - 1 cup of sugar, 1 cup of lard, 2 cups of molasses, 1 tea- spoonful of cinnamon, 2 teaspoonsful of ginger, 4 teaspoonsful of baking soda, 1 cup of boiling water. Flour enough for soft dough. MRS. E. M. LIDDLE Ginger Cookies 1 cup of molasses, 2 cups of sugar, 1 cup of butter or 1% cup of lard, 2 eggs, 1 tablespoonful of ginger, 1 tablespoonful of Arm and Hammer baking soda in 4/4 cup of boiling water, 2 cups of flour. 186 Recipes - - -- Drop Cookies 1% cups of brown sugar, /2 cup of butter (scant), 2 eggs, % cup of sour cream (scant), 1 teaspoonful of Arm and Ham- mer baking soda, 1 teaspoonful of vanilla, 2 cups of flour, 1 cup of nut meats. MRS. W. T. EVANS Drop Cakes % cup of butter and 1 cup of sugar, creamed; % cup of sweet milk, 2 eggs, 2 cups of sifted flour, 1 teaspoonful of orange flavoring, 2 teaspoonsful of Rumford baking powder; whites of eggs last. MRS, SPRANKLE Fruit Drop Cakes 1 cup of Sugar, /2 cup of butter, 2 eggs, 2 cup of chopped English walnuts, 3% cup of sour milk, /3 teaspoonful of Arm and Hammer baking soda, 4% teaspoonful each of cinnamon and nutmeg, 1 cup of raisins and 2 cups of flour. MRS, ELIAS PHILLIPS Ginger Cookies 1 cup of brown sugar, 1 cup molasses, 1 cup lard, 1 egg, 4. cup warm water, 1 teaspoonful ginger, 2 teaspoonsful soda, a little salt and flour to stiffen. MRS. SETH BAILEY Ginger Cookies 2 cups of molasses, 1 cup of lard, 1 cup of sugar, 3% cup of sour milk, 2 eggs, 1 tablespoonful of ginger, 3 tablespoonsful of Arm and Hammer baking soda, stirred in flour, and a tea- spoonful of Arm and Hammer baking soda in milk. MRS. E. M. MARTIN Cookies - 187 Ginger Cookies 2 eggs, 1 cup of molasses, 4% cup of sugar, 1 cup of lard, 2 teaspoonsful of Arm and Hammer baking soda dissolved in 1/2 cup of hot water. Ginger to taste. Ginger Wafers 1 cup of N. O. molasses, 1 cup of brown sugar, 1 cup of butter, lard or drippings. Boil together; when cool, add 1 tea- spoonful of Arm and Hammer baking soda, 1 well beaten egg, 1 tablespoonful of ginger and flour to make very stiff. Roll thin. MRS. QUINN Ginger Drop Cakes 1 cup of sugar, 1 cup of lard and butter, mixed, 1 cup of molasses, 1 cup of hot water, 2 teaspoonsful of Arm and Ham- mer baking soda, 2 teaspoonsful of ginger, 1 teaspoonful of cinnamon, 1 egg, 4% cups of flour. MRS. ELLAS PHILLIPS Ginger Drop Cakes % cup of butter and lard, 34 cup of granulated sugar, 34 cup of boiling water, 1 tablespoonful of Arm and Hammer bak- ing soda, 4 eggs, 1 pint of baking molasses, 1 tablespoonful of ginger. Flour to stiffen. MRS. HUTUL Ginger Cookies 1 cup of sugar, 1 cup of lard, 2 cups of molasses, 1 teaspoon- ful of cinnamon, 2 teaspoonsful of ginger, 4 teaspoonsful of Arm and Hammer baking soda, 1 cup of boiling water. Flour enough for soft dough. 188 Recipes Spice Cakes 2 cups of molasses, 1 cup of Sugar, 1 cup of butter, 1 cup of milk, 1 teaspoonful of Arm and Hammer baking soda, 1 tea- spoonful of cinnamon, 1 teaspoonful of cloves, 1 teaspoonful of allspice, 1 teaspoonful of ginger, 1 teaspoonful of nutmeg, 3 eggs, flour to mix. Bake in patty pans; cover with chocolate icing and ground spice. MRS, FENNELL Snickerdoodles 2 tablespoonsful of butter, 1 cup of soft sugar, 1 egg, J/3 cup of chopped raisins, 4% cup of chopped nuts, 1 heaping tea- spoonful of Rumford baking powder, 2 cups of flour. Drop by teaspoon and sprinkle thickly with sugar and cinnamon. MRS. S. C. BOND Ginger Cookies 1 cup of butter or lard, 1 cup of molasses, 1 cup of sour milk, 1% cups of brown sugar, 1 teaspoonful of ginger, a little cinnamon, 1 tablespoonful of Arm and Hammer baking soda. Mix Soft. MRS. SNYDER Mrs. Free’s Ginger Cakes I cup soft sugar, 1 cup lard and butter mixed, 1 cup bak- ing molasses, 1 cup sweet milk, 2 eggs beaten light, 1 heaping teaspoonful soda, 1 desert spoon mixed spice, 1 desert spoon ginger, 3% cups flour. Add fruit and nuts if desired. This batter will keep for several days in a cool place. Bake in gem panS. Cookies 191 Doughnuts 1 cup of Sugar, 1 cup sour cream, 2 eggs, 1 teaspoonful of Arm and Hammer baking soda, 1 teaspoonful of salt. Sour milk can be used instead of cream; if so, add 3 tablespoonsful of melted lard; a little nutmeg, flour to make a stiff dough. MRS. W. S. WOOD, Fairchance, Pa. Snowflake Doughnuts 1 cup of hot mashed potatoes, 1% cups of sugar, 1% cups of sweet milk, 2 tablespoonsful of butter, 2 teaspoonsful of Rum- ford baking powder, 2 teaspoonful of nutmeg, 44 teaspoonful of salt. Use flour to make the dough stiff enough to handle. Roll half an inch thick; cut and fry. MRS. JERRY MILLER Doughnuts 1 cup of sugar, 4 teaspoonsful melted butter, 3 eggs, 1 cup sour mlk, 1 teaspoonful baking soda, pinch of nutmeg, flour enough to roll. Fry in hot grease. º MRS. W. M. LIDDLE Doughnuts 1 cup of sugar, 3 well beaten eggs, 1 cup of rich sweet milk, 1 teaspoonful of Arm and Hammer baking soda, 2 teaspoons- ful of cream of tartar, pinch of salt, flavor to taste. Add flour enough to handle nicely without sticking to the hands. MRS. W. H. ALBERT Doughnuts 1 cup of sugar, 4 teaspoonsful of melted butter, 3 eggs, 1 cup of sour milk, 1 teaspoonful of Arm and Hammer baking soda, pinch of nutmeg, flour enough to roll. Fry in hot grease. MRS. E. M. LTDDLE 192 Recipes Doughnuts 3 eggs, 1 cup of sugar, 6 teaspoonsful of melted lard, 1 cup of sweet milk, 2 teaspoonsful of Rumford baking powder, flour to make stiff dough. Roll and cut; boil in hot lard or Crisco. MRS. E. W. WEBSTER Doughnuts 1 cup sugar, 2 tablespoonsful shortening, 1 egg, "A tea- spoonful salt, 1 teaspoonful nutmeg, 1 cup sweet milk, 3 tea- spoonsful baking powder, 4 cups flour. Can use sour milk and 1 teaspoonful soda and omit the sweet milk and baking powder. MRS. YODER Hot Gingerbread 4 cups flour, 1% teaspoonsful grated ginger, 4% teaspoon- ful grated nutmeg, 1 teaspoonful cinnamon, 1 cup molasses, 1 cup sugar, 1 cup lard and butter mixed, 1 cup boiling water, 1 teaspoonful baking soda. Sift together flour, ginger, nutmeg and cinnamon. Warm the lard and butter, add the molasses and sugar and pour into the dry flour. Dissolve the soda in the boiling water and add this also. Mix as little as possible and bake in a large shallow pan in a moderate oven. - —Selected Dark Rich Gingerbread - 2 cups flour, 4% cup butter, 1 cup molasses, 1 teaspoonful soda (Small), 1 teaspoonful ginger, 1 egg, 2 tablespoonsful milk, /9 teaspoonful salt. Heat the butter to boiling point, pour it over the molasses, add the egg, well beaten, then the milk, and last the flour, soda, salt and ginger sifted together. Stir very little—only enough to mix. Bake 20 minutes in shallow, well greased pie plates and serve hot or cold. —Selected 194 - Recipes Soft Gingerbread 1 cupful of sugar, 1 cupful of sour milk, 1 tablespoonful of ginger, 4 cupsful of flour, 1 cupful of lard, 1 teaspoonful of Arm and Hammer baking soda, 3 eggs, 1 cupful of molasses. Stir in molasses the last thing. MRS. HAAGE, Punxsutawney. Soft Gingerbread % cup of sugar, 1 cup of molasses, 4% cup of lard, 1 tea- spoonful each of ginger, cloves and cinnamon, 2 teaspoonsful of Arm and Hammer baking soda, 1 cup of boiling water, 2% cups of flour, 2 eggs, well beaten; add last thing 1 cup of raisins, chopped and dredged in flour. HAZEL LIDDLE Soft Gingerbread % cup of sugar, /2 cup of butter, creamed together; 1 cup of molasses, 1 teaspoonful each of ginger, cloves and cinna- mon, 1 teaspoonful Arm and Hammer baking soda in a cup of boiling water, 2% cups of flour. Last add 2 eggs, well beaten, and bake at once. MRS. ARTHUR. C. WEBER *...*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*.*, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *. wº-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: -> F. R O Z E N D A IN TIES D ESS E R TS i -> : - “I alnays thought cold victuals nice– My choice mould be vanilla ice.” -> : . £ *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *, *. W. W., & W. & cº. Sº, º, º, º, º, º, º, º, º, º, º, ºw, º, º, º, º. º. - Sºº-º-º-º-º-º:º º*º-º-º-º-º-º-º-º-º-º-º-º-º: º Norwegian Lemon Ice Cook in a double boiler 2 quarts of milk, grated rind of 1 lemon and 1 cup of sugar. When cold put in a freezer and partly freeze, then add juice of 4 lemons and another cup of sugar; freeze a little more, then add the beaten whites of 4 eggs. When nearly frozen add a pint of whipped cream; freeze stiff. MRS. CLIFFORD Hot Chocolate Sauce for Ice Cream Melt 1 teacup of sugar and 3 tablespoonsful of chocolate, grated, adding 1 tablespoonful of water. Beat together the yolks of 2 eggs, 1 pint of milk, 1 tablespoonful of corn starch. Cook in a double boiler until there is no taste of raw corn starch and it is properly thickened; flavor with vanilla. MRS. CLIFFORD Peaches in Bloom Select large peaches, remove the stones and peal; fill each with chopped almonds, cover with powdered sugar, dip in pink icing, and sprinkle thickly with grated cocoanut; when icing has hardened serve with whipped cream. It is well to pin the peaches after stuffing (before putting on the icing), with a toothpick, to keep in from falling apart. Mix a little powdered sugar with the nuts. MRS. CLIFFORD 199 202 Recipes Sunday Dessert (fine) 1/4 pound of blanched almonds, 1 dozen marshmallows, 1 dozen candied cherries, 4% pound of maccaroons. Clip fine with scissors, put in a vessel and stand aside. Dissolve 1 rounded tablespoonful of granulated gelatine in 4/4 cup of cold water; add / cup of boiling water, 1 cup of Sugar; stir until dissolved and stand aside to cool. Whip 1 pint of cream until stiff; add gelatine mixture, almonds, cherries, maccaroons and marsh- mallows and beat until thoroughly mixed. Flavor with vanilla and pour into molds. Set on ice or in a cold place until cold. Cut in slices to serve. MRS. L. C. HUBBS Grape Juice Cream Put 2 tablespoonsful of granulated gelatine in 2 cupsful of grape juice and heat in double boiler until gelatine has dis- solved; strain into a bowl, set bowl in a saucepan of ice water and when mixture begins to thicken, fold in whites of 4 eggs beaten until stiff. Half fill individual molds first dipped in cold water with mixture; to remainder add 34 of a cupful of heavy cream beaten until stiff. Fill molds with cream mixture and chill. Garnish with whipped cream. MRS. D. J. CARSON Spanish Cream Pour a pint of milk on a quarter of a box of gelatine and let it stand 1 hour; then set on the stove and let it come to a boil; add the yolks of 2 eggs and 4% cup of sugar, cook 1 min- ute, take from the fire and add the whites of the eggs, whipped stiff. Flavor with vanilla and pour into molds dipped in cold water. The eggs and gelatine will separate. This is a good Sunday dessert, as it may be made the day before. MRS, WM. McGREGOR, Indiana, Pa. &-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º. º. º. º.º.º. & Cº, & sº *************º ~. * -> EGG and CHEESE DISHES : -> --- º --- 3, …º.º. cº-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º. Sº, cº, &, cº, &, cº, cº, º, º, º, & cº. Sº, º, º, º, º, º, S. ************************º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: i i Cheese Pie Cut bread very thin; spread thickly with butter. Cover shallow bake dish or pie pan with bread, and slice cheese over top. Sprinkle heavily with paprika and pinch of salt. Repeat until dish is filled. Beat 2 eggs, add pint of milk and pinch of soda; pour over cheese, and bake 20 minutes. MRS. McCREIGHT Egg Croquettes 3 eggs (hard boiled), 1 tablespoonful of butter, 2 table- spoonsful of flour, 1 cup milk. Melt the butter, add the flour, and stir until smooth; add cold milk and cook until thick; then add eggs, chopped fine, tablespoonful of chopped parsley, 10 drops of onion juice, 4% teaspoonful of salt, 1/4 teaspoonful of pepper. Mix well and when cool form into croquettes; dip into egg, then bread crumbs, then fry in hot fat. MRS, WM. M. PEAT, Sharon, Pa. Bread Omelet !/2 cup bread crumbs, 2 cup milk, 4 eggs, 34 teaspoon salt, !/s teaspoonful pepper, 1 tablespoonful butter, 3 tablespoonsful grated cheese. Soak crumbs 15 minutes in milk, add the salt, pepper, well-beaten eggs and grated cheese. Have a frying pan heated, and melt 1 tablespoonful of butter in it. Into this pour the egg mixture and place on range where it will cook evenly. When browned underneath, place pan in oven to finish cooking on top. Remove from oven, fold and turn on a hot platter. MRS. E. G. BOOSE 207 208 Recipes Cheese Souffle 2 teaspoonsful butter, 3 tablespoonsful of flour, 4% cup of scalded milk, /3 teaspoonful of salt, red pepper, 44 cup of grated cheese, 3 eggs. Melt butter, add flour slowly; remove from fire; add yolks of eggs, then fold in whites. Pour into buttered pans and bake 20 minutes. MRS, SPRANKLE Golden Rod Toast Cut bread into even pieces, toast and butter the pieces and moisten them with hot water. Boil 3 eggs until nearly hard. Make a white sauce, using 1 tablespoonful each of butter and flour, cooked together, and add 1 cup of milk. When it is well cooked add eggs. Mash well, and season with salt and pep- per; then spread over toast. Serve hot. MRS. NACE H. DRUM Macaroni American Boil macaroni in salt water until soft; arrange layer in baking dish greased with butter; sprinikle with grated cheese. Repeat layers until dish is filled; then pour white sauce over generously and cover with prepared crumbs. Bake until crumbs are delicately browned. To prepare crumbs: Mix dried crumbs with melted butter, using 3 tablespoonsful of butter to each cupful of crumbs. MRS. W. C. PENTZ Egg and Cheese Line the bottom of buttered casserole with six hard boiled eggs, cut through center. Cover with 4/3 pound of grated cheese, 2 tablespoonsful of butter, and salt and pepper. Pour over all 1 pint of white sauce and bake 25 minutes. MRS. D. E. HIBNER Egg and Cheese Dishes 209 Plain Omelet Beat whites of 2 eggs stiff; add the yolks; beat, season, pour in buttered pan, put in oven and bake. MRS. J. O. MOULTHROP Welsh Rarebit 2 pounds of cheese, cut in small pieces; melt in double boiler, stirring constantly. When cheese is melted, add 1 tea- spoonful of prepared mustard, about 1 teacup of catsup, salt, tobasco sauce to suit taste, 1 or 2 small cans of milk. When all has reached a rich, smooth consistency, serve on hot toast or grackers. MRS. J. F. SPRANKLE Deviled Eggs Hard boil as many eggs as you want; cut in half, take out yolk, and put in a bowl with a pinch of salt, pepper and a little mustard; mix with vinegar enough to hold together; put mix- ture back in whites and serve. HAZET, LTDDLE Cheese Balls (serve with salad) 1% cups of grated cheese, "A teaspoonful of salt, 1 tea- spoonful of paprika, 1 tablespoonful of flour, whites of 3 eggs, beaten stiff. Mix, roll into balls, roll in bread crumbs and fry in hot lard for 1 minute. - MRS. SPRANKLE Cheese Wafers 2 cups of flour, 1 tablespoonful of butter, 1 teaspoonful of salt, 1 teaspoonful of Rumford baking powder, 1 cup of grated cheese. Water enough to mix; roll thin and bake. Serve with asparagus or salad. RUTH E. HOLMES Sandn'iches 215 Tomato, Cheese and Ham Sandwich Filling 1 quart of tomatoes cooked down to make one cupful, 1. cup of cream cheese put through food chopper, 1 cup of cooked ham put through food chopper; pepper. Mix, put on stove, add 2 beaten eggs and let heat through. MRS. A. P. WAY Deviled Ham Sandwiches Take 2 cups of cold boiled ham which has been put through a food chopper. Add to it 4/2 cup of boiled salad dressing, 1 tablespoonful of finely chopped green peppers, 1 tablespoonful of finely chopped parsley. Mix all together. Either tongue or dried beef can be used in the same way. MRS. C. M. MEAD Walnut Sandwiches Shell English Walnuts, blanch and chop, and to every tablespoonful of nuts allow a good half tablespoonful of cream cheese. Rub well together, and spread on thin slices of crust- less white or graham bread. MRS. C. M. MEAD. . 2 2 0 Recipes Chow-Chow % peck of green tomatoes, 2 quarts of Small onions, 2 quarts of cucumbers, 6 peppers, 3 green and 3 red; 1 large bunch of celery, 1 large cauliflower. Cut in small pieces and soak in salt water over night. Cook in same water until tender. Paste: 1 tablespoonful of mustard, 1 tablespoonful of tumeric powder, 3% cups of sugar, 1 cup of flour, 2 quarts of cider vinegar. Make the paste while pickles are cooking and when tender drain and mix pickles with paste and seal hot. MRS. LOLL McGREGOR Bordeau Sauce . 1 gallon of green tomatoes, chopped fine; 1 gallon of cab- bage and 8 onions, chopped; 2 pounds of brown sugar, 3 quarts of vinegar, /2 cup of salt, /3 pound of mustard seed, }, ounce of celery seed, 1 ounce of whole cloves, 1 ounce of whole pep- pers, 4% ounce of tumeric (coloring). Mix all together and boil 20 minutes. MRS. L. W. PROTHERO Pepper Hash 12 green peppers and 12 red peppers (sweet), 1 small fire pepper, 6 medium sized onions. Grind all through a coarse grinder and pour boiling water over; let stand till cold enough to squeeze water out with hands. Add 1 quart of vinegar, 1 cup of white mustard seed, 3 cups of white sugar, 1 teaspoonful of salt. Boil 15 minutes. Bottle hot or cold. MRS. J. A. SCHWEM Corn Relish 12 ears of corn, 1 small head of cabbage, 2 red peppers, chopped fine; 1 quart of vinegar, 1 cup of sugar, salt. Boil to- gether and can while hot. MRS. JOHN HAND Pickles 22 | Cold Pickles 2 cups of Sugar, 1 cup of salt, 1 cup of mustard, 1 gallon of vinegar. Take a little of the vinegar and rub sugar, salt and mustard to a smooth paste, then add the rest of the vinegar. Do not heat. Add cucumbers any time just as they ripen. Will keep in a crock unsealed. MRS. E. M. LIDDLE Chili Sauce 1 quart of ripe tomatoes, pared; 1 red pepper, 2 onions, chopped fine. Add 2 tablespoonsful of sugar, 2 teaspoonsful of salt, 1 teaspoonful of cinnamon, 4% teaspoonful of cloves, 1% pint of vinegar. Cook all together until nice and thick, or about 2 hours. MRS. C. F. BUTLER Beet Relish 1 quart of cooked beets, chopped fine; 1 quart of cabbage, 1 quart of vinegar, 1 cup of sugar, 1 cup of horse radish, 1 tea- spoonful of black pepper, 1 teaspoonful of salt. Heat together and can. MRS. JOHN HAND Corn Relish Cut the corn from 20 ears, add 3 green peppers, 4 to 6 on- ions and 1 head of cabbage, chopped; 1 cup of Sugar, 3% cup of salt and 3 pints of vinegar. Cook until done. Have ready paste made by stirring together 4 pound of mustard, 1 cup of flour, 1 quart of vinegar, 1 teaspoonful of tumeric. Cook all together and seal in jars while hot. MRS. C. E. BAILEY Pickles 223 Chow-Chow 1 peck of green tomatoes, 1 large head of cabbage, 1 head of cauliflower, 4% peck of onions, 2 heads of celery. Chop all together and mix with a cup of salt. Allow to stand over night, then thoroughly squeeze out all the juice. Cook with 2 quarts of strong vinegar, 4 cups of brown sugar and a glass of mus- tard, 5 cents worth of mustard seed and 5 cents worth of celery seed. Seal hot. GRANDMA POWERS MRS. F. L. TIMLIN Green Tomato Pickle Slice enough unpeeled green tomatoes to make about 1 gal- lon, salt well and leave stand over night; then squeeze out wa- ter and add 6 or 7 onions sliced. Stir into them 1 quart of vin- egar, 1 cup of brown sugar (or as much more to suit taste), 1 tablespoonful of pepper, 2 tablespoonsful of mustard seed, 2% tablespoonsful of allspice and 2 tablespoonsful of cloves. Boil until all are tender (about 15 or 20 minutes) and put in air- tight sterilized glass jars. -- MRS. THOMAS M. ROSS Cold Catsup 2 cups of grated horse radish, 2 cups of onions, 2 cups of celery, 3 cups of sugar, /2 cup of salt, 1 peck of ripe tomatoes, chopped fine; drain 3 or 4 hours. 2 tablespoonsful of cinna- mon, 4 large peppers, 1 cup of mustard seed, 4% gallon of vine- gar. Mix and seal. Pickles 1 cup of Heinz white pickling vinegar, 4 cup of water, 1 cup of sugar, 1 tablespoonful of mixed spices. Boil, soak pickles 2 days and all night in salt, then throw into cold water for an hour or two. Put in hot vinegar until heated through. - MRS. GANN 224 Recipes - India Relish 25 large red peppers, 25 large green peppers, remove seeds and chop fine; 3 quarts of onions, chopped fine. Turn boiling water over chopped peppers and onions; let stand 10 minutes; drain and repeat. When thoroughly drained, add 6 cups of granulated sugar, 4 tablespoonsful of salt, 2 quarts of weak vinegar. Boil slowly for 15 or 20 minutes and seal while hot. This makes 4 quarts. - MRS. JOHN G. LINK Cucumber Relish 12 large cucumbers, peeled and some of the big seeds re- moved; 3 or 4 large red peppers, 6 large onions. Chop up; put on 3/4 cupful of salt and let stand 3 or 4 hours; drain and add 1 tablespoonful of celery seed, 2 tablespoonsful of white mustard seed, 1% cups of white sugar, 1 cup of grated horse radish and 1 quart of vinegar. Do not cook. MRS. QUINN Mustard Pickles 4 quarts of green tomatoes, 4 quarts of green cucumbers, 4 quarts of onions, 1 large cauliflower. Slice, salt and let stand over night; in morning put on and cook until tender. Add 2 cups of sugar, 2 quarts vinegar, flour enough to thicken, and tumeric to color. Corn Relish 2 dozen ears of corn, 6 large white onions, 1 large firm head of cabbage, 6 Small red peppers, 6 large sweet peppers, 1 cup of sugar, 2 quarts of vinegar, "A cup of salt, 2 tablespoonsful of ground mustard, 2 tablespoonsful of celery seed. Shave corn from cob, chop cabbage, onions and peppers; mix mustard, 1 pint of vinegar together in a kettle and boil 30 minutes, stir- ring all the time. Add mustard and vinegar and bring to boil; seal. MRS. WILLIAM CUNNINGHAM Pickles 225 Mustard Chow-Chow 1 quart of Small onions, 1 dozen large pickles, 2 heads of cauliflower, 3 green peppers, 1 can of green beans, 2 bunches of celery, 2 quarts of vinegar, 1 small box of Coleman’s mus- tard, 1 pound of white sugar, salt to taste. Pick cauliflower apart and boil 10 minutes; mix mustard with part of vinegar; cut celery, pickles and peppers in small pieces. Boil all to- gether for 4% hour. Mix 2 teaspoonsful of tumeric powder in a little water and add just before removing from fire. Will make 5 pints. MRS. OLHAUSEN India Relish 2 gallons of green tomatoes, 4% dozen green peppers, ground by themselves; 4% head of cabbage, 1 dozen large onions. Grind together and drain off water. Stir in 1 cup of salt and let stand 3 hours, then squeeze through a coarse bag, then add green peppers, 1 ounce of celery seed, 1 ounce of white mustard seed, % ounce of white tumeric powder, 4% teaspoonful of red pep- per, 2 cups of brown sugar, 2 tablespoonsful of cinnamon, 1 tablespoonful of cloves, 4% tablespoonful of allspice. Cover with 5 quarts of vinegar and cook 1 hour. MRS. N. L. HOOVER Mustard Cucumber Pickles Pare and slice 1 peck of medium sized cucumbers; salt in layers (not too much salt), and let stand over night. In the morning add a few sliced onions and drain well in a colander. Mix 1% cup sugar, 2 tablespoonsful mustard, /2 cup flour and small 44, teaspoonful tumeric in 43 cup cold vinegar; pour into 2% cups boiling vinegar, add a little celery seed and cook pickles and dressing together for 20 minutes. Seal. MRS. GEORGE A. LAW 226 Recipes Mustard Pickles 1 quart of small whole cucumbers, 1 quart of large cucum- bers, sliced; 1 quart of green tomatoes, 1 quart of Small onions, 1 large cauliflower, divided, and 4 green peppers cut fine. Make a brine of 4 quarts of water and 1 pint of salt; pour it over the mixture of vegetables and let it soak 24 hours; heat just enough to scald, and turn into a colander to drain over night. Mix / cup of flour, 6 tablespoonsful of ground mustard, 5 cents, worth of tumeric, with cold vinegar, enough to make a smooth paste; then add 1 cup of sugar and sufficient vinegar to make 2 quarts in all. Boil the mixture until it is smooth, stirring all the time; then add the vegetables and cook until well heated through. MRS. DALLAS GUPPY Tomato Catsup !/2 bushel tomatoes, 1% dozen large onions, 3 sweet pep- pers, 1 hot pepper; when thoroughly cooked put through sieve. 1 teaspoonful white pepper, 1 teaspoonful black pepper, 3 table- spoonsful salt; 6 peach leaves and 4% cup mixed spices (tie up in a bag); 5 cups sugar. Cook until it does not gather water on edge of dish. Make chili sauce the same way only do not put through SLeVe. MRS. J. A. SCHWEM Tomato Catsup Cook tomatoes until soft with several large onions; put through a colander, then to each gallon of pulp add 1 pint of strong vinegar, 1 pint of brown sugar, 1 pint of apple sauce, % teaspoonful red pepper. Tie in cloth 1 tablespoonful of mus- tard, 1 tablespoonful of cinnamon and 1 tablespoonful of cloves. Cook until thick and Seal hot. MRS. COOK Pichles 229 - Tip Top Pickle 1 peck of green tomatoes and 1 dozen large onions. Slice both on slaw cutter and put each in a separate crock. Sprinkle salt between the tomatoes and let them stand 2 hours. Pour boiling water over the onions and let stand until needed, then drain both and arrange in alternate layers, sprinkling between them celery seed and white mustard seed. Pour over them 1 quart of vinegar and 1 pint of brown sugar that has been brought to a boil. - MRS. ED SWARTZ 234 Recipes - Orange Marmalade 1 dozen oranges, 1% dozen lemons. Peel one-half of the oranges and lemons and slice thin; slice remaining fruit with- out peeling. Measure, and to every pint add 1% pints of cold water. Set away until next day, then cook 1 hour, then to every quart of fruit add 1% pints of sugar. Cook until it jellies, or thick as desired. FANNIE LTDDLE Tomato Marmalade Pare and slice 3 quarts of ripe tomatoes; remove the peel from 2 large lemons and cut the pulp fine, taking out all seeds; add 2 pounds of granulated sugar and 1 cup of seeded raisins. Put into a preserving kettle and cook slowly until thick (from 2 to 3 hours). Put in small jars or glasses and cover with melted parafine. MRS. A. H. RICKARD Orange Marmalade 6 large oranges (should weigh 1 pound), seedless; 4 lemons, slice skins very thin and cut up pulp. To each pound of fruit add 3 pints of cold water. Let stand over night, weigh, and to every pound add 1 pound of sugar. Boil until all the syrup thickens and rinds are transparent. MRS. J. F. SPRANKLE Grape Marmalade Use the large Concord grapes. Wash and pick them care- fully, remove hulls, cook pulp and put through sieve so as to remove seeds. Add to hulls and add just 1/2 as much sugar a grapes. Cook until it thickens, and seal. - MRS. CLARENCE BRAUGHLER Preserves 235 Spiced Grapes 5 pounds of grapes. Pulp them and stew 10 minutes with- out skins; 4 pounds of brown sugar, 2 tablespoonsful ground cloves, 2 tablespoonsful of cinnamon, 1 teaspoonful of salt, 1. pint of vinegar. Boil until it thickens. Use grapes that are very ripe. MRS. KENDTG Quince Honey 4 quinces, peeled and put through grinder; juice of 1 large orange, 1 quart of water, 3 pints of sugar. Boil to a syrup; add quinces and oranges. MRS. HORNER Orange Marmalade 4% dozen Florida oranges, 2 lemons, 1 grape fruit. Wash and slice oranges and lemons very thin; use only the pulp of the grape fruit. To each quart add 2 quarts cold water; let stand for 24 hours. Second day boil mixture hard for 4% hour with cover on. Third day add to each pound of mixture 1% pounds of sugar and boil uncovered for 4% hour. MRS. GEO. A. LAW Spiced Apples 1 quart vinegar, 1 pint of water; sweeten to taste with brown sugar; 1 teaspoonful cinnamon and 1 teaspoonful cloves. Tie in a cloth; boil up and pour hot over sweet apples pared and put in a crock. Heat and pour over apples for 2 mornings in succession; on third morning boil all together until apples are soft. MRS. SETH BAILEY 236 - Recipes Currant Jelly The currants should not be over-ripe and are best if picked after a dry spell. Put into wire basket or strainer and plunge into cold water; set them to drain, then put into porcelain-lined kettle without picking from stems; then mash with wooden po- tato masher; boil 15 minutes and mash through strainer; put the juice into bag and drip over night. Next morning measure juice, put on fire to boil, and to each cup of juice add 1 cup of sugar that has been warmed in oven, being careful that it does not get too hot. After adding the sugar, boil 8 to 10 minutes; skim carefully; pour into glasses that have been dipped into boiling water. Set the glasses away 24 hours; then cover with paper Or parOWa.X. —Selected *...*, *, *, *, *, *, *, *, *, *, *, *, cº, cº, º, cº.º. cº, cº, cº, cº, cº, cº, º, º, º, º, º, º - º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: &############### - * 3. 3. C AND IES * - -- ~. º - 7. º - º º an -> § “I am glad donis | • I - , , , , ºt 3% am glad that my Adonis has a smeet tooth in his head. 3. ->- 3. º, º, º, cº, cº, cº, º, º, º, º, º, º, º, º, º, º, º, º, º, º, cº, cº, cº, cº, cº, cº, cº, cº, cº, cº. --- - **************************************ś, Fudge 2 cups of sugar, 1 tablespoonful of butter, 94 cup of milk, 1 square of chocolate. Cook all together until a little dropped in cold water will form a soft ball; then remove from fire, beat well, pour into buttered pans and cut in squares. FANNIE LIDDLE Pinoche 2 cups of brown sugar, 1 cup of white sugar, 3% cup of milk, butter size of an egg. When done add /2 cup of nuts and vanilla. FANNIE LTDDLE Fudge 4 cups of sugar, 1 cup of milk, / cake of chocolate. Boil until done, then add 1 cup of cold water and cook until it forms a ball dropped in cold water. Add a good sized piece of but- ter and vanilla. Let cool before stirring and adding nuts. MRS. QUINN Pop Corn Balls 1 cup of brown sugar, 1 cup of molasses, 1 tablespoonful of vinegar, butter size of a walnut. Boil until quite hard tried in cold water. Stir in pop corn and form into balls. MRS. QUINN 239 Candies 241 Karo Cream Caramels 1 cup cream, 1% cup Karo, 94 cup sugar, 1 teaspoonful va- milla, 4 tablespoonsful butter, 2 tablespoonsful flour, 2 table- spoonsfuls Kingsford's corn starch. Put sugar, Karo and half the cream into sauce pan and stir constantly until it boils; add the rest of the cream slowly. Do not let boiling cease. Cook until a soft ball forms in cold water. Add the flour, corn starch and butter creamed together, and continue to cook until a firm soft ball forms in cold water. Turn into buttered tins, and mark in squares when cool. Nuts may be added if desired. PAULINE MOORE Chocolate Caramels Heat over slow fire 2 cups of brown sugar, 44 cup of mo- lasses, 4 cup of syrup, 12 cup of cream, 2 tablespoonsful of butter, 4% cake of Baker’s grated chocolate. Cook without stirring until brittle when dropped in cold water. MRS. QUINN Fudge 3 cups of sugar, 2 cups of milk, 3 tablespoonsful of cocoa. Cook until it forms a soft ball in water. Remove from fire and put in a piece of butter size of an egg; cool and beat. Add nuts if desired. MRS. GRAFF OBERRENDER Divinity Fudge 2% cups of sugar, 94 cup of corn syrup, 1 cup of water. Boil until it spins a long thread. Pour into beaten whites of 2 eggs. Add nuts. MRS. GRAFF OBERRENDER 242 Recipes Chocolate Creams Beat the white of 1 egg and add to it 2 tablespoonsful of cold water and 2 teaspoonful of vanilla. Stir in gradually enough pulverized sugar to make a stiff dough; roll into balls the size of marbles and let dry 1 hour and then drop into melted chocolate. Lift out each ball with a fork and place on greased paper to harden. MRS. J.ENKINS Chinese Chews 1 cupful dates, chopped; 1 cupful English Walnuts, chop- ped; 1 cupful sugar, 34 cup pasty flour, 1 teaspoonful baking powder, 2 eggs, 1/4 teaspoonful salt. Mix dry ingredients with dates and nuts; add beaten eggs. Bake in as thin a sheet as can be spread, and when done cut in small squares and roll into balls; Then roll in granulated sugar. MRS. RUS. HOWARD Fudge 1% cups of granulated sugar, 1% cups of brown sugar, 1. cup of milk. Boil until it forms a soft ball when dropped into cold water. Take from fire and add 1 teaspoonful of vanilla and a piece of butter the size of a Walnut. Beat until almost cold. One may add chocolate, cocoanut or nut meats as de- sired. MRS. JOHN PAGE Pickaninney Fudge 2 cups of sugar, 1 cup of milk, 2 tablespoonsful of butter, 4 squares of chocolate (4 ounces), 15 drops of vanilla. Cook all together until it threads, then take off stove and stir until it begins to thicken. Pour out on platter and cut in squares. MRS. J. WILLIAM SMITH Candies 2 4 3 Loaf Candy 2% cups of sugar, 94 cup of Karo white corn syrup, 4% cup of water. Boil until it forms a soft ball, and then take out 1 cup and beat in the whites of 2 eggs, well beaten; boil the rest until real hard, then beat in the other. Use fruits as desired. Millionaire Fudge 2 cups of white sugar, 2 cups of brown sugar, 2 cups of milk. Let come to a boil and add 2 squares of Baker’s choco- late; cook until it forms a soft ball when dropped in cold Wa- ter; add butter size of walnut; remove from fire and cool. Beat it thoroughly, then add 1 cup of cocoanut, 1 cup of peanuts, also walnuts if desired, 4% pound of marshmallows and vanilla. MRS. GRAFF OBERRENDER Chocolate Caramels 2 cups of sugar, 1 cup of water, 4% cup of butter, 4% cup of chocolate. Do not stir and boil until brittle in cold water; remove from fire, add vanilla and pour into buttered pans. MARY HIBNER White Taffy 3 cups granulated sugar, little less than % cup of vinegar, % cup cold water, butter size of a walnut. Flavor with vanilla, and boil until it hardens when dropped in cold water. Pull until white. MRS. YODER º: - w - Sº, º, º, º, º, º, cº, cº, cº, cº, cº, cº, cº, cº.º.º.º. º.º. º.º. º.º.º.º.º.º.º.º. º.º. º.º. cº, º, º, cº, cº, cº, cº, cº, º, º, º sº. - - º B E W E R A G E S -> X- -> X: : | i : -> -> -> - -> 3. : 3. : : 3. “Almost everymphere man finds means of preparing some kind of beverage from the vegetable kingdom.”—Humboldt. - -> * ~, º, …, cº, cº, cº. M. º. º.º. º. º. º. º. º.º. º. º. º. º. º. º. º. º. º.º.º.º. º. º. º.º. º.º. cº, & cº. ... º. **************************************::::::::::::::::::::::::: *::::::::::::::: -> * & º - Unfermented Grape Juice 10 pounds of Concord grapes, picked from the stems; add 1 quart of water and boil tender; strain as for jelly. To this add 3 pounds of granulated sugar; bring to a boil, skim, and bottle in beer bottles. This makes about 10 pints. Serve with shaved ice, using about 1/4 glass of juice and fill up with water. MRS. C. C. LEVIS, Tyler, Pa. After-Dinner Coffee 3 rounding tablespoonsful ground coffee, 1 pint water. Use drip pot. Put the coffee in the muslin bag and pour over this water which has just reached the boiling point. After the wa- ter filters through into the lower receptacle draw it off and pour through a second time. Serve in after-dinner coffee cups with- out cream. - —Selected Drin Coffee 6 heaping teaspoonsful finely ground coffee, 5 cups fresh boiling water. Rinse drip pot with hot water. Place the finely ground or pulverized coffee in the drip bag, poor the freshly boiled water on coffee in the drip bag, and after it has dripped through, remove bag from pot and coffee is ready to serve. When making less than four cups, pour coffee through drip bag a second time. - —Selected 247 248 Recipes How to Make Good Coffee First, there must be good coffee, whether made in a perco- lator or in ordinary coffee pot. 1 rounded tablespoonsful of ground coffee (always use finely ground coffee for the perco- lator, also for coffee made in an agate pot) to each cup of cold water. Be sure the coffee pot is washed and thoroughly dried every time it is used. When making coffee in an agate pot, put the coffee in and pour the water over and bring slowly to a boil; boil 2 minutes. Add 1 tablespoonful crushed egg shells or a little cold water to settle it. Do not boil over 2 minutes, but let it come to a boil slowly. —Selected Elder Blossom Wine 3 quarts shelled blossoms, 3 gallons boiling Water, 6 pounds sugar; add 3 lemons and 3 oranges, sliced, rind and all, and 1 pound raisins. When lukewarm add 1 cake compressed yeast. Allow to stand about a week or 10 days then strain and bottle. —Selected French Coffee 1% cups ground coffee, 6 cups freshly boiled water. Put coffee in a flannel bag, tie top and put in an old-fashioned cof- fee pot; pour on the boiling water, boil 10 minutes; serve in another coffee pot. 1 egg shell may be broken and mixed with coffee before placing in bag. —Selected Best Grape Juice Scald 5 quart jars. Into each put a good sized cup of washed and stemmed grapes—very ripe. Mix 2 pounds sugar in 1 gallon hot water and bring to a boil; do not let boil more than to thoroly dissolve. Fill jars with syrup and seal. 256 Recipes Ink from Mahogany Touch a stain with a feather dipped in a spoonful of water with six or eight drops of nitre mixed with it. As soon as the ink disappears wash the place with a cloth Wrung from cold water or a white spot will be left. Repeat if necessary. Ink stains may also be removed from other dark woods in this way. To Keep Ivory Knife Handles from Cracking Never let the knife blades stand in hot water. The heat expands the steel that runs up into the handle, and cracks it. Of course the handles must never lie in water. To Save Your Window Shades When window shades have become cracked and broken they can be renovated by laying them flat on the floor and painting them with ordinary oil paint bought in small cans at any hardware store. Paint one side and let dry thoroughly before touching the other side. This treatment preserves the shades so they will last for years. A Refrigerator Substitute Anyone who cannot afford a refrigerator will find this a good substitute. If you have a good cellar, procure a box, the larger the better, knock the bottom out, then dig a hole in the cellar just large enough for the box and fit it in. About twice a week clean it out, strew borax around, and you will find ev- erything nice and cool. Silver Polish % ounce chalk, / ounce whiting, 1/4 ounce ammonia, 44 ounce alcohol, 4% ounce cyanide of potassium. Put in 4-oz. bottle and fill with soft water. MRS. YODER Tables 267 Steaming Brown Bread . . . . . . . . . . . . . . . . . . 2 to 3 hours & 4 Fish . . . . . . . . . . . . . . . . . . . . . . . . . . 15 minutes per lb. & 4 Puddings Batter . . . . . . . . . . . . . . . . . . . . . . At least 2 hours Suet . . . . . . . . . . . . . . . . . . . . . . . . 1 to 1% hours (In timing, the pre-heating is not included.) Baking Beans . . . . . . . . . . . . . . . . . . . . . . . . At least 6 hours & 4 Biscuits. . . . . . . . . . . . . . . . . . . . . . . 15 to 20 minutes & 4 Bread, white. . . . . . . . . . . . . . . . . . . 45 to 60 minutes 1 hour & 4 Bread, coarse . . . . . . . . . . . . . . . . . .