LIBRARY OF CONGRESS 
 
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ADVERTISEMENTS. 
 
 A WORD TO THE COOK 
 
 I^et this store supply you 
 with your 
 
 EXTRACTS 
 
 SPICES \m 
 
 BAKING POWDER 
 
 as well as your other needs 
 in the grocery line. 
 
 The Best is None too Good for You 
 
 You will always find a 
 willingness to please and 
 courteous service. 
 
 Fowler's Large Modern Store 
 
 M, Brady ®, Co. 
 
ADVERTISEMENTS 
 
 BOOM 
 
 The Reiisin business by teachin^^ 
 people to eat raisins. 
 
 Teach Them 
 
 by using- 
 
 "THE LUSCIOUS BRAND" 
 
 of raisins in your recipes. 
 
 Yours for pr<)si)erity and 
 
 Cash in the Sweat-Box 
 
 LF.Giffen&Co 
 
ADVEKIlStMENTS 
 
 L D. HOWARD 
 
 Contracting Painter and Paper Hanger 
 
 DKAI^KK IN 
 
 PAINTS, OILS, WALLPAPER AND MOULDINGS 
 
 I also do advertising- of all kinds. 
 Cor. Fifth and Merced Sts., - - Fowler, Cal 
 
 THE BRUNSWICK 
 Bowling Alley and 
 
 Billiard Parlors 
 
 The cmly 
 
 Strictly Temperate 
 
 Place of its kind in the State. 
 
 NELSON BROS 
 
 1039 J Street, - - Fresno, Cal 
 
 OFFICERS: Trumaii G. Hart, Pres. ; Lee L. Gray, Viee-Pres.; First ^ational 
 Bank, Treas.: V. H. M. MacI,ymont, Sec, & Gen. MKr.;(;. F. Wyer.Asst. Mpr. 
 DiRECXORSi Truman G. Hart, Lee L. Gray, Hector Burness, rrank H. 
 Short, V. H. M. MacLymont. 
 
 CrXY COUNTRY 
 
 CAPIXAI. « 100,000 
 
 LANDS FRESNO REALTY & AGENCY CO investments 
 
 1924 TTJLARE SX 
 rMPROVETJ UNIMPROVED 
 
 Transacts a General Real Estate Business. Acts as Agent for Absentee 
 Property Owners. Arranges Loans on Realty. 
 
 Los Angeles Office 213 Grant Bldg Phone White 1591 
 
 Phone Home 1968 FRESNO, CALIFORNIA 
 
ADVERTISEMENTS 
 
 Barrett-Hicks Co 
 
 The best and cheapest place 
 in the count v to hiiv vour 
 
 Stoves 
 Ranges and 
 Utencils 
 
 because we buv in car ]i)ad Kits. 
 
 PAINTS 
 
 SPECIALTY 
 
 Barrctt-Hicks Co 
 
 1041 1 St., Fresno 
 
ADVERTISEMENTS 
 
 Cooks arc Made 
 They are not Born 
 
 But any ordinary cook can 
 make a success of anything- 
 in whicli flour is used with 
 
 SPERRY'S NO. 1 BRAND 
 
 IT IS THE BKST 
 
 Spcrry Flour Co 
 
 N and Presno Streets, Fresno, California 
 
 Scientific and 
 Thoroughly Professional 
 Treatment of the Scalp 
 
 Bald Heads Please Apply. Advice Free 
 
 HAIRDRESSING A SPECIALTY 
 
 DOCTOR WILLIAMS 
 
 1905 Fresno Street, - Fresno, Cal 
 
thi Raisin Center Cook Book 
 
 COMPILKD AM) ARRAKGKD BY 
 
 the Towhr Improvement Jlssociation. 
 
 Mrs. 
 Mrs. 
 Mrs. 
 Mrs. 
 Mrs. 
 Mrs. 
 Mrs. 
 Mrs. 
 Mrs. 
 Miss 
 
 Chas- Nelson 
 J. P. Duff 
 A. C. Palmer 
 A. K. Wagstaff 
 Z. L. Ward 
 T. T. Turner 
 Fred Nelson 
 L. A. Howard 
 Geo. Scane 
 Carrie POlder 
 
 Miss Ha 
 
 Mrs. W. E. Marden 
 Mrs. M. E. Trowbridge 
 Mrs. A. Mattei 
 Mrs. C. H. Norris 
 Mrs. Geo. Waterman 
 Mrs. C. S. Manlev 
 Mrs. J. W. Slater 
 Mrs. A. Harris 
 Mrs. M. L. Parkhurst 
 Miss Emma Barnett 
 rriet Stout 
 
 COOK ROOK COMMITTEE 
 
 We are indebted to ■' The St. t:i..iul Co.jk Hook, riie Fruit 
 
 World," " 101 Sandwiches," t"<jr vahiable recipes and desire to 
 make special acknowledi^-ements to "Crumbs From Everybody's 
 Table" for many favors. 
 
 K<>\\'I.KIt KIS'SilfllS" f 'It EMM 
 
L'SRARV of CONGRESS 
 Two Copiae Ractiivad 
 
 MN 2 1904 
 
 Copyright Entry 
 CUSS a. )^c. N 
 
 ' copy 8 
 
 No. 
 
 ^t 
 
 A 
 
 ^ 
 
 >y^ 
 
 TO OUR FAIR YOUMG vSISTlOR 
 
 "THE COMING WOMAN" 
 WE dedicatp: this book 
 
 Her kitchen will doubtless be a chemical lab- 
 oratory, her baking and brewing only new chem- 
 ical combinations, and yet, with all due deference, 
 we commend to her these tried and tested recipes 
 of her grandmothers. 
 
u//ia/ c^oos coo^or^ moanF J^t moans 
 tho /cnou/iod^e o/" ^T^oefoer, erne/ o/" Ci'rco, 
 and o/" Ca/j/pso, and o/" Jifo/en, and o/" 
 S^oboAaA, and o/ tAo Queen o/" S/ioAa/ t't 
 means fAe Arnou>/od^e o/" a/f /ruiVs, and 
 AerAs, and ba/ms, and spices, and o/" ai/ 
 tAaf is Aea/iny and siveef in /"ie/ds and 
 proves, and savory in moats/ it means 
 care/u/ness, and inventiveness, and u/atcA- 
 /^u/ness, and ivit/inffnoss, and readiness 
 of app/ianco,- it means tAo economy o/" 
 your yreatyrandmotAers, and tAo science 
 of modern cAemists/ it tneans mucA tasting 
 and no uiastiny/ it means dtn^tisA tAor- 
 ouyAness, and ^rencA art, and J'traAian 
 Aospitatity. S?usAit 
 
Preface. 
 
 The Fowler Improvement Association present 
 this book to their many friends with the hope 
 that their effort to build a club house and extend 
 their library may be looked upon with favor. 
 Special attention has been o-iven to the meatless 
 department and to fruits and raisins, the pro- 
 ducts of the raisin center. It is hoped that it may 
 prove a valuable assistant to man v. 
 
 COPYKIGH'i', lf>(l.'!. 
 
 HV Tllh; 
 
 KOWr.Klt IMl'Rt)X'E>rKJN"l' A.SSOC'IA'riOlV 
 
ADVERTISEMENTS 
 
 Manlcy-Burnett Co 
 
 General Merchandise 
 
 THE FIRM THAT TREATS YOU RIGHT 
 
 Anythinu^ that can be 
 found at anv iirst- 
 class store can be 
 found here at the 
 
 BOTTOM MARKET PRICE 
 
 We intend to stav and 
 if rijjfht treatment and 
 jj-ood <j()(>ds will draw 
 trade 
 
 We Will Get Our Share 
 
 All the inj^redirnts for 
 the r ec i pe s in this 
 book can be found at 
 oiir store. 
 
 Manlcy-Burnctt Co 
 
 I'^<»\vler, - - - California 
 
ADVtRTbEMENTS 
 
 OFFTCK OF 
 
 HOWARD A. HARRIS 
 
 Cor. Sixth and Merced Sts. , Powler, Cal 
 
 The Ensign 
 
 Fowler's 
 
 Local 
 
 Paper 
 
 Published 
 
 Saturdays 
 
 AGENCY 
 
 For the PACIFIC IM- 
 PKOVFMFNT CO. in the 
 sale of its Fo\\ ler town 
 property. 
 
 AGENCY 
 
 For the two leadino- AMKR- 
 ICAN and the two leading- 
 FNGLISH INvSURANCK 
 COMPANIKS. 
 
Bread 
 
 Mrs. Charlhs Xiolson. 
 
 "And I will fetch a morsel of bread, and comfort yo your 
 lu-arls; after that ye shall pass on."— Genesis 1S:5. 
 
 In the iiiakiii^' of ^ood bread there is nothino" 
 intricate or dillicult, nothing- which an}- person of 
 average intelligence cannot understand, hut there* 
 ,iss liQ department of cooking where so ninch de- 
 pends upon care in little details, and where fail- 
 ure 5^0 surely follows any deviation from certain 
 well established principles. 
 
 Good Hour, good veast, pure water and sweet 
 milk are the first essentials to making good bread. 
 Flour should always "be sifted before measuring 
 and if kept in a cold pantry, it should bs warmed 
 before using. x».Iilk and water should also be 
 warm. 
 
 There are various ways of making l)read, with 
 milk, water, potatoes, etc., but the tvv^o points, 
 sweetness and lightness, remain always the chief 
 consideiati(m. If milk is used, it should be scald- 
 ed and cooled as this i)revents its souring. Ne.xt 
 comes the mixing or vsponging of the bread. 
 1'his is not a mere mixture, but an actual chemic- 
 al combination, and as we cannot use v\'ater alone 
 to eifect tliis, it must be supplemented by knead- 
 ing, and thus comes our most im]:)ortant part. 
 
 The excellence of bread dejjends much u])on its 
 kneading, .First work the duugh in the pan un- 
 til it h)ses part of its stickine-s, then Hour the 
 
II KKF.AD 
 
 board thickly, flour the hands, take out the dou<j^h 
 and knead rapidly and continuously by drawing 
 the dough farthest from you over to the center, 
 and pressing it down with the ball of the hand. 
 Repeat this several times turning- the dough 
 around until every part is thoroughlv and evenly 
 kneaded. When you first begin the dough will be 
 soft and sticky, but when you can knead it on an 
 unfloured dry board, kneading may be discon- 
 tinued. After this you set it away to rise. Give 
 it time to fully expand, but be careful that the 
 dough does not fall as it is then sour and cannot 
 be restored to the original sweetness. 
 
 Next comes the moulding. After the dough is 
 very light, divide it carefully into loaves, knead 
 lightly on the board until formed, place in well 
 greased pans and set in a warm place to rise un- 
 til double its bulk. 
 
 Now comes the baking. Great care should be 
 taken to have the oven just right. If you can 
 hold your hand in the oven while counting twenty 
 slowly, it is all right. The bread should be in 
 the oven ten minutes before it begins to brown. 
 Brush the tops of the loaves with butter before 
 putting in to bake. This keeps the crust moist. 
 
 POTATO YEAST NO. 1. 
 
 Peel three or four medium sized potatoes. 
 Grate them and add one tablespoonful of salt and 
 one tablespoonful of sugar. Pour enough boiling 
 water over the potatoes to thoroughly cook all 
 the starch; when milk warm add either one dis- 
 solved yeast cake or one cup of veast left over 
 from the last time. 
 
 Helen L. Waterman. 
 
BREAD 12 
 
 POTATO YEAST NO. 2. 
 
 Borrow one cup of yeast from vour neijjchbor. 
 At nio^ht peel three larj^e potatoes and cook in 
 one quart of water until tender. Mash them and 
 add one tablespoonful of salt and two tablespoon - 
 fuls of sugar. Pour the water in which they were 
 cooked over them and let cool. Add the cup of 
 yeast, cover, and let stand until morning". Keej^ 
 out enouo-h to start with and set your bread with 
 the rest. 
 
 Mrs. Charles Nelson. 
 HOT WEATHER YEAST 
 
 2 jj^ood sized potatoes 
 
 3 tablepoonfuls of su^^ar 
 1 tablespoonful of salt 
 
 1 yeast cake 
 Grate the potatoes then add suyfar and salt and 
 mix well. Add one pint of warm (not hot) water. 
 Add yeast cake dissolved in a little water. Stir 
 well and vSet to rise.^ One cup of yeast will make 
 three larg^e loaves. 
 
 Mrs. M. S. Priest. 
 BREAD 
 
 One cake compressed veast, two tablespoonfuls 
 of sugar creamed together in a large bowl. Then 
 add three cujjs of water or one-half milk and one- 
 half water. Add three teaspoonfuls of salt. 
 Then add warm Hour until just stiff enough to 
 knead (generallv about three times as much Hour 
 as li(|uid) then add two tablepoonfuls of melted 
 shorteniuir. Place on well tloured board and 
 
13 BREAD 
 
 knead until perfectly smooth and free from sticki- 
 ness. Place in greased bowl and set in a warm 
 place to rise. Keep the bread warm and let rise 
 until twice its first bulk before making into 
 loaves. 
 
 Emma Barnktt. 
 WHOLE WHEAT BREAD 
 
 One cake compressed yeast and two table- 
 spoonfuls of sugar creamed together. Add two 
 cups warm water and stir. Then add two tea- 
 spoonfuls of salt. Add w^hole wheat tlour until 
 stiff enough to beat, but not stiff enough to 
 knead. Add one tablevspoonful of shortening and 
 beat about ten minutes, then grease the top, 
 cover and set in warm place to rise. 
 
 Emma Barnrtt. 
 GOOD LIGHT BREAD 
 
 Take one quart of wdieat bran, put it into 
 warm water with a teaspooniui of salt and set 
 in a warm place to rise. When light, strain 
 through a cloth' to keej) out all the Oian. Put 
 into a vessel with flour enough to make a sponge, 
 add a small pinch of soda, one teas{)oonful f)f salt 
 and one tablespoonful of sugar, let rise, then add 
 flour to make dough. Knead well. When light 
 mould into loaves, let rise and bake in a moder- 
 eratelv hot oven. 
 
 Mrs. N. J. Sloan 
 
BREAD 14 
 
 GRAHAM YEAST BRKAD 
 
 Mix at nio-ht two cups of water with one-half 
 cake compressed yeast and enough white flour to 
 make a thin batter, beating- five minutes with a 
 vSpoon. Next morning add one small cup molavss- 
 es, one teaspoonful soda, twoteaspoonfuls of salt 
 and enough Graham flour to make a thin batter. 
 Put in baking pans to rise. 
 
 P. J. ALvSTP, Presno. 
 
 Otb<ir Breads. 
 
 RAISIN BRKAD 
 
 Take a pound package of seeded raisins, pour 
 boiling water over them and stir vigorously and 
 dump into a colander. Pick out all stems and poor 
 raisins and grind through a meat grinder. Have 
 ycmr bread for four loaves sponged (us;ng any 
 formula you choose) and ready to mould. Drop in 
 your raisins and thoroughly incorporate with the 
 dough, adding flour and kneading until elastic. 
 Leave in the pan until light, then divide into loaves 
 and let stand until light and bake. When you re- 
 move from the oven, grease the crust with olive 
 oil (Gower's). This bread is fine eaten with 
 olive oil. Mrs. Amos Harris. 
 
 SALT RISING BRKAD 
 
 ]4 pint new milk, corn nie:l to thicken. 
 1 tablesi)oonl'ul sugar, 
 
15 15KEAD 
 
 1 teasp(K)nful salt 
 
 Pinch of soda. Flour 
 Set the milk on the fire and heat to boilings. 
 Remove and stir in corn meiil until as thick 
 as thin mush. Keep .it in a warm place all 
 nio'ht. In the morning" it will be lig-lit. Put the 
 flour in a bowl (if cold, heat or slightly warm 
 the hour) pour in the mush and mix \vith warm 
 sweet milk and water, equal parts. Add the 
 sugar, salt and soda. Mix a stiff batter, cover 
 and keep warm. In an hour or two it will be 
 lig-ht. Work in flour to make a stiff dough. Let 
 it rivSe. Mould in loaves, put in greased ]jans, let 
 rise and bake. 
 
 MRvS. MaR(xARET TROWBRITKiK. 
 
 SALT RISING LIGHT BRKAD 
 
 Take one-half pint nevv-^ sweet milk. At night 
 put on the lire and let come to scalding heat. 
 Stir in corn meal to make a stiff batter. Set in 
 a warm place over ni^^ht. Next morning put one- 
 half pint warm water into the meal batter then 
 stir in encnigh flour to make a moderatelv thick 
 batter to which add one teaspoonful of sug"ar, set 
 in a kettle of warm water, keep the water warm 
 and in two hours your veast will be ready to 
 make into bread. Sift one gallon of flour, a scant 
 teaspoonful of salt, pour in vour veast, put in 
 warm water to rinse all the veast out of vessel 
 and pour it in with the veast. Work vour dough 
 well, put in a Inicket, (I use a one-gallon tin 
 bucket to raise bread in as it rises much better 
 in a small deep vessel than where it is allowed to 
 spread out so much) vset bucket back in water and 
 keep covered. In one hour it will be ready to 
 
mould into loaves. Put on hoard, work well. 
 Have your pans «j;-reased well with lard or butter, 
 cut your loaves, roll them in butter which will 
 keep them from ^ettin^ hard while risin<J-, set in 
 a warm place and in half an hour it will bereadv 
 to bake. Have your oven hot when puttin(>- in 
 but let it cool down so the bread will not burn 
 and let bake one hour with moderate heat. This 
 will make three loaves. Mrs. N. J. Sloan. 
 
 WHOLE WHEAT BREAD 
 
 Scald one quart of whole w^heat flour with one 
 (juart of boilin«>- water, pourin^fthe water on verv 
 gradually that no lumps be formed. When this 
 has cooled to luke warm, add one-half cup home 
 made yeast or one-half cake compressed veast 
 dissolved in a little luke warm water and leave to 
 rise, carefully covered and kept in a warm room. 
 When the ferment is li^ht which will be shown 
 by its beintJ- a mass of white substance like sea- 
 foam, rather than by haviny^ jjfreatly risen; add 
 sufticient warm sifted flour to make a verv thick 
 batter and having beaten it well, leave it to rise 
 a^ain. When well risen and cracked over the 
 to]) like "crazed" china, sufficient flour to make 
 it of the proper consistency must be added and 
 the dou,i^h thonrnj^rhj y kneaded. When the douj^-h 
 clin«-s too-ether and works away from l^he sides of 
 the bowl, encmo-h flour has been added. Bread 
 should always be kneaded as soft as it can be 
 handled and only sufficient tl(mr added to keep it 
 from stickintr to the board. Mtmld into loaves, 
 I>lace in l)read ]>ans and put in a warm place to 
 rise. When risen to nearly double their size, put 
 in the oven and let bake from one to one and one- 
 hallhours. When done, remove from the pan 
 
17 BREAD 
 
 and tilt on their edg'es so the air mav reach all 
 sides and prevent sweating. When perfectly 
 cold, wrap in a thick cloth and put into a bread 
 tin. Mrs. Amos Harris. 
 
 BROWN bre:ad 
 
 1 cupful Graham or Rve flour, 
 
 2 cupfuls corn meal (scanty), 
 1 cupful molasvses, 
 
 1 cupful sour milk, 
 
 1 cupful boiling- water, 
 
 2 teaspoonfuls of .soda, 
 
 1 teaspoonful of salt. 
 
 Pour the boiling water on to the corn meal. 
 Put one spoonful of soda into the sour milk and 
 one spoonful soda into the molasses. iVfter beat- 
 ing these thoroughly, mix with the other in- 
 gredients. Pour into a g^reased mould and steam 
 three hours. Mrs. M. L. Parkhurst. 
 
 BOSTON BROWN BREAD 
 
 2 cupfuls Graham flour, 
 
 1 cupful white flour, 
 
 2 cupfuls corn meal, 
 1 cupful molasses, 
 
 1 egg, 
 
 2 teaspoonfuls soda. 
 
 Mix with water. Mrs. E. G. Chaddock. 
 
 BOSTON STKAM BREAD 
 
 1 pint Graham flour, 
 1 cupful corn meal, 
 1 cupful molasses, 
 
BREAD IS 
 
 1 cui)fiil sour milk, 
 1 cupful sweet milk, 
 1 teaspoonful soda, 
 
 1 teas]:)()()nful salt. 
 Steam three hours. 
 
 Mrs. Kdwin W. Brum ton. 
 BOILKD BROWN BRKAD 
 
 2 cupful s cornmeal, 
 
 1 cupful (jraham Hour, 
 
 1 cupful molasses, 
 
 2 cupfuls sweet milk, 
 1 cupful sour milk, 
 
 1 teaspoonful soda, 
 
 1 teaspoonful salt. 
 Dissolve the soda in the sour milk and stir all 
 until a smooth batter. Put in a buttered tin boiler, 
 coyer tij^ditly and set in a covered iron kettle to 
 boil two and one-half hours, addino- water asnec- 
 ^^^^•ii'.v- MRvS. Edwin (^owkk. 
 
 CORN BREAD 
 
 1 teacu])ful yellow corn meal, 
 
 2 teacupfuls wheat iiour. 
 Yi jiint sweet milk. 
 
 /^ teacupful sus^j-ar. 
 
 3 e^^ors. 
 
 2 oz. butter, 
 
 2 teasj)oonfuls bakin.^^ powder. 
 Mix the meal, flour, butter and suo-ar. Put the 
 bakino- powder into the flour first. Drop the 
 yolks of ecro-s into this. Let the milk boil and 
 p()ur over it slowly. Beat whites of e^'-j^^s to a 
 slilt fn.th. Add to the mixture stirrino- verv 
 
19 BKEAD 
 
 lightl}'. Bake ill quick oven. KlinoreStouT. 
 
 CORN BRKAD, (soft) 
 
 1 teacupful small hominy, boil until soft. Add 
 two teacupfuls of white corn meal and butter the 
 size of an egg. One quart boiled milk. When 
 cool add three well beaten eggs and three tea- 
 spoonfuls of baking powder. Bake for one-half 
 hour. Kmma Barnktt. 
 
 CORN CAKE 
 
 2 cupfuls sour milk, 
 
 1 level teaspoonful soda, 
 
 1 teaspoonful syrujj, 
 
 lj4 cupfuls corn meal, 
 
 }4 cupful flour, 
 
 1 egg, a little salt, 
 
 1 tablespoonful shortening. 
 
 Kmma Barnktt. 
 
 GRAHAM BRKAD NO. 1 
 
 1 pint thick sour milk, 
 1 teaspoonful soda, 
 
 3 large cooking spoonfuls molasses, 
 A pinch of salt, 
 
 1 quart sifted Graham flour. 
 
 Stir until smooth. Bake in large bread pan for 
 about forty minutes. Tabitha C. Harris. 
 
 GRAHAM BRKAD No. 2 
 
 3^ cupful sugar, 
 Lump of butter size of an egg, 
 
 2 cupfuls sour milk or butter milk. 
 
BREAD 20 
 
 2 teasjjoonfuls soda, 
 
 1 teaspoonfu] salt, 
 
 2 cupfiils Graham fioiir, 
 1 cupful wheat flour, 
 
 Mix stiff with a spoon. 
 
 ]\Irs. Kdwin W. Brixton. 
 RICK BRKAD 
 
 Two lari^e tablespoonfuls rice that has been 
 thoroug-hly cooked, 
 
 1 cupful sweet milk, 
 
 2 e<^''o"s 
 
 A IMe salt, 
 
 Butter, half the size of an e^^, 
 
 1 cupful flour, 
 
 ^2 teas])oonf ul bakino- powder, 
 Beat the yolks and whites of the eg-gSvSeparate- 
 ly and add the whites the last thino-. Sour milk 
 with one-half teaspoonful soda is just as good as 
 sweet milk and baking- powder. Pour into butter- 
 ed tin to thickness of one inch and bake, 
 
 Mrs. Norris. 
 
 SIMPLE GRAHAM BREAD 
 
 1 large cupful bread dough, 
 
 2 cu])luls warm water, 
 
 1 small cupful molasses, 
 
 1 round teas])oonful soda. 
 
 A little salt. 
 l\Iix the soda with the molasses; mix all together 
 adding sufficient (iraham flour to make a stiff bat- 
 ter. Put into baking ])an to n-ise. 
 
 Mrs. K. G. Ciiaddock. 
 
21 BREAD 
 
 SCALDKD CORN CAKK 
 
 1 pint milk, 
 
 1 cupful corn meal, 
 
 1 teaspoonful salt, 
 
 3 tablespoonfuLs of shortening, 
 
 3 egg's, (or fcmr small ones, ) yolks and 
 
 whites beaten separatel3\ 
 Scald the milk, (use double boiler. ) Then scatter 
 in the corn meal and salt and stir until smooth. 
 Mix in the shortening and beat up the yolks of 
 the eggs and stir them in. Beat up the whites of 
 the eggs to a very vstiff froth (with a little salt) 
 and fold them into the corn meal mixture. Pour 
 into a hot well greased pan (about one-half full) 
 and bake in a moderately hot oven about twenty - 
 five minutes. Kmma Barnett. 
 
 STEAMED BROWN BREAD 
 
 3 cupful s Graham flour, 
 1 cupful corn meal, 
 
 1 cupful syrup or molasses, 
 3 cupfuls buttermilk, 
 
 2 level teaspoonfuls soda, 
 1 teaspoonful salt. 
 
 Butter baking powder cans or any other cans, 
 put holes in lids and fill two-thirds full. Steam 
 three to five hours. Mrs. Pkici-:. 
 
 SCOTCH BREAD 
 
 8 oz. flour, 
 
 1 pound butter, 
 
 % pound sugar, 
 
 l4 teasj)(M)nful (scant) l)aking powder. 
 
BRRAD 22 
 
 Put all on table and knead toj^'ether, j^radiially 
 workinj;>- in butter and flour, kneadin^j^ well and 
 keepin^iif the lump firm in both hands. When all 
 is worked up into a stiff paste, cut into two pieces 
 and make into round cakes about one-half inch 
 thick, pinch the edjj^es and bake in a slow oven 
 until a nice brown. The time depends on the 
 thickness of the cakes, from one-fourth to one- 
 half hour. Prick all over with a fork before putt- 
 m^ in the oven. Mrs. Adam Wilson. 
 
 EGG BREAD 
 
 3 eo;-o-s, beaten lii^-ht, 
 
 1 pint corn meal, 
 
 ^ cupful flour, 
 
 1 pint luitter milk, 
 
 1 ])int sweet milk, 
 
 /2 teaspoonful soda. Miss BowLKs. 
 
 BAKING POWDKR BISCUIT 
 
 1 quart flour, 
 
 3 teaspoonfuls bakins^ ])()\vder, 
 A little salt, 
 Sift toi^ether, work in butter size of an e^i;- and 
 add sweet milk enoui^h to make a soft douo-ji. 
 
 Mrs. Ciiarlf:s WiLi.iA^rs. 
 
 BREAKFAST PUFFS 
 
 1 cupful of sweet milk. 
 
 1 cu]:)ful flour, 
 1 teaspoonful salt. 
 Beat to^^ether, put into iron ovni |)ans which 
 
23 BREAD 
 
 have been heated and greased, and bake in a (juiok 
 oven. Mary J. Hallock, Madison, Wis. 
 
 BATTER BREAD 
 
 Small cupful scalded meal, 
 1 egg well beaten, 
 yi teaspoonful sugar, 
 A little salt, 
 
 1 teaspoonful baking powder. 
 Butter size of an egg. 
 Melt butter in pan and pour in the mixture. 
 Bake in a hot oven. Mrs. Nkyins. 
 
 CRACKER GRIDDLE CAKES 
 
 1 quart sweet milk, 
 
 1 egg, well beaten, 
 
 A little salt, 
 
 1 cup flour. 
 Roll fresh soda crackers enough to finish the 
 thickening. If the crackers are fresh, the cakes 
 will be very light, if they are not, a teaspoonful 
 of baking powder may be added. Bake on a hot 
 griddle. Mrs. Nf:llie Os(iOOD, 
 
 Oakland. 
 
 CREx\M BISCUIT 
 
 1 quart flour, 
 
 1 cup sour cream, 
 
 1 cup sour milk, 
 
 3 teaspoonful s cream of tartar, 
 
 2 teaspoonful s soda, 
 1 teaspoonful salt. 
 
 Mix flour, cream of tartar, soda and salt all to- 
 
BREAD 24 
 
 ^^ether and sift, add the milk and cream, handle 
 the douj^rh as little as possible and bake in a hot 
 ^^ven. Mrs. Pred Nklson. 
 
 FRENCH PANCAKES 
 
 2 tablespoonfiils butter, 
 
 3 or more tablespoonfiils suo-ar. 
 3 e^g-s well beaten, 
 
 12 tablespoonfiils flour into which has been 
 put two teaspoonfuls of bakin.i^- powder, 
 1 pint of milk. 
 Beat butter and suj^'-ar together, adding- e^^-^^s, 
 milk and lastly, flour. Bake for about half an 
 hour servinof hot with any sort of sauce, jam or 
 i;^olden syrup. Lard can be substituted for butter 
 and water for milk. Miss Camkr()N. 
 
 (tEMSNO. 1 
 
 1 teaspoonful suo-ar, 
 
 1 >2 cupfuls sweet milk, 
 
 2 tablespoonfuls butter, 
 
 3 teaspoonfuls bakin^^ i)()wder. 
 2/''2 cups flour. 
 
 Beat well, have your ^^mu jjan hot and buttered 
 and bake in a (piick oven. 
 
 Mrs. Gowkr. 
 (;EMS no. 2 
 
 1 cupful cream, 
 
 2 cuj)fuls sifted flour. 
 
 2 teaspoonfuls bakin;^ ])owder. 
 
25 BREAD 
 
 5^ teaspoonful salt. 
 Beat the egg well in yovir mixing bowl, add 
 cream, sifted flour and salt. Beat well, then add 
 baking powder, beat a little more and bake in hot 
 gem pans in a quick oven. Mrs. Mardkm. 
 
 GRAHAM (^KMS 
 
 3 cupfuls Graham flour, 
 2 cupfuls sour milk, 
 
 1 teaspoonful soda, 
 
 1 tablespoonful sugar, 
 
 1 teaspoonful salt, 
 
 1 egg. F. J. Alsip, Fresno. 
 
 . MUFFINS 
 
 1 pint sour milk, 
 1 teaspoonful soda, 
 
 1 teaspoonful salt. 
 
 Flour to make a thick batter. 
 Drop from a spoon into hot greased gem pans 
 and bake in a quick oven. 
 
 Mrs. M. L. Parkhurst. 
 MUFFINS, (Rice) 
 
 2 cupfuls cold rice, 
 
 4 cupfuls flour, 
 
 4 teaspoonfuls baking ])ow(ler, 
 
 1 teaspoonful salt, 
 
 1 tablespoonful sugar, 
 
 2j4 cupfuls milk. 
 
 F.J. Alsip, Fresno. 
 
BKEAD 26 
 
 PAN CAKEvS 
 
 One quart sour milk; mix with flour to make a 
 thick batter at iii^^^ht. In the morning add two 
 heapinj^i" teaspoon! uls of .soda and one teaspoonful 
 of salt. Beat until ver\' lig-ht and smooth and f r}'- 
 on hot griddle. Mrs. M. L. ParkhursT. 
 
 PAKKKR HOUSE ROLLS 
 
 1 yeast cake. 
 
 1 (]uart fresh milk. 
 
 2 tablespoonfuls sugar, 
 1 teas])oonful salt, 
 Butter size of an egg. 
 
 Heat butter and milk together and set awav to 
 cool. Soak yeast cake and with flour make a light 
 sponge as for bread, adding sugar and .salt. Set 
 to rise over night in a warm place. In the morn- 
 ing mix the same as for bread, kneading fifteen 
 minutes, set to rise and when light make into 
 rolls. Mrs. RoitKrs, Ragan, Neb. 
 
 POCKET BOOKS 
 
 1 quart bread dough, 
 
 1 tablespoonful lard, 
 
 2 eggs beaten light. 
 
 Work the eggs and lard into the dough, using 
 flour enough to keep the mixture stiff. Work well 
 and let rise. An hour before baking roll out thin, 
 sprinkle on a tablespoonful sugar and a ver\' little 
 soda. Work well again. Roll thin, brush the 
 surface thoroughly with melted butter. Cut them 
 larger than biscuits, fold over, ])ut in pansandlet 
 rise again. Hake (piicklv. 
 
 }xIks. Charijvs \ViLL[A>[S. 
 
27 BREAD 
 
 POP UPS 
 
 1 cupful tloiir, 
 /4 cupful milk, 
 y2 cupful water, 
 1 egg", 
 
 A little salt. 
 Put in smokino' hot gem pans and l)akc in a 
 quick oven. Mrs. Pkick. 
 
 POTATO PANCAKES 
 
 Take six large raw potatoes. Peel, gyrate and 
 pour off what water may be collected. Stir in two 
 large tablespoonfuls flour, one-half spoonful of 
 lard and two well beaten eggs. Pry in hot lard. 
 
 MRvS. E. LitsiUvS, San Francisco. 
 OUKKN OF MUFFINS 
 
 '4 cu])iul of shortening" creamed, 
 
 , ^^ x 1 ,- beaten together 
 
 '4 cupful sugar, \ ^ 
 
 Add to the creamed shortening and mix well 
 
 together. Sift one and one-half cupfuls flour with 
 
 two and one-half teaspoonfuls of baking powder. 
 
 Add one-half teaspoonful of salt. Mix this with 
 
 the egg mixture alternately with one-half cupful 
 
 of milk. Beat smooth. Bake about fifteen or 
 
 twenty minutes. PvMMA BarnETT. 
 
 RUSK 
 
 1 pint of dough, 
 1 cupful sugar. 
 
 1 cupful sweet milk. 
 
 2 eggs. 
 
BREAD 
 
 28 
 
 Mix and let rise, then mould into cakes the si;je 
 of an eg-^- and jjlace very near to^^ether on a tin. 
 When risen aj^-ain, bake in a hot oven about fif- 
 teen minutes. Mrs. M. L. Parkhurst. 
 
 SALLY LUNN 
 
 1 teacupful sutrar, 
 
 1 teacupful butter, 
 
 ] teacupful yeast, 
 
 1 pint milk, 
 
 5 ejj-j^-s. 
 Make a thick batter and let it rise, then put on 
 tins like biscuit and let it rise a^'ain about twenty 
 minutes, then bake. 
 
 Mrs. M. L. Parkhurst. 
 
 SHKARING BUNS 
 
 (A Nantucket Recipe.) 
 
 Boil one pint of milk, remove from the fire and 
 put into it four ounces of butter. When cooled 
 to blood warm, add two-thirds of a cupful of 
 yeast, a little salt and Hour to make a thick bat- 
 ter. Set this to rise over ni^ht. In the morniuir 
 work in two beaten ej^^^s, a cupful of su^^ar, a 
 handful of currants and flour to make it stiff 
 eni)U,i,^h to mould. Set it to rise a^-ain and when 
 well risen, make into cakes with vour hands. Lav 
 close tojrether in a pan and let them rise until 
 very lijjfht. Bake to a light brown. Take from 
 the oven and while still hot brush over the tons 
 with a little suo-ar and milk. Seeded raisins mav 
 be used instead of currants. Mrs. Ti'RXKR. 
 
29 BREAD 
 
 SPOON BISCUIT 
 
 2 cupful s Hour, 
 
 1 larg"e tablespoonful of lard, 
 
 1 teaspoonful salt, 
 
 2 heaping teaspoonfuls baking powder, 
 Water enough to make a batter soft enoug'h 
 to drop from spoon. 
 
 Drop into well greavsed gem pans and l)ake in 
 a hot oven. Do not use hands in mixing. 
 
 Mrs. Charles Nklson. 
 SOUTHERN CORN MUFFINS 
 
 Yi cupful corn meal, 
 ^ cupful l)oiled rice, 
 Yi cu])ful flour, 
 V2 teaspoonful salt, 
 % cupful sugar, 
 
 3 teaspoonfuls baking powder, 
 % cupful scalded sweet milk, 
 
 1 tablespoonful melted butter. 
 Scald the milk and pour it on the corn meal. 
 Then add the rice and flour (sifted with baking- 
 powder and salt twice) the sugar and the yolks 
 of the eggs beaten until light. Beat the batter 
 until smooth and add the melted butter. Beat 
 the white of ^^^ very stift' and fold in the last 
 thing. Pour into hot well greased gem ]>ans 
 about one-half full or in one large pan. 
 
 Fmma Barnp:tt. 
 WHOLE WHEAT MUFFINS 
 
 % cake com])ressed veast, 
 V2 pint milk, 
 
BREAD 30 
 
 3 cii})fii]s whole wheat Hour, 
 2 eg-^^s. 
 
 Dissolve the yeast in the one-half pint of milk 
 and add a sufficient quantity of rich milk to make 
 a pint. Stir into it the three cupful s of flour and 
 set in a warm place to rise. When li^v-ht as foam 
 vStir in the two e.o'c^s well beaten and turn into o^eni 
 irons or muffin rint^-s, fflling- them only half full. 
 Let them rise until very light and bake in a quick 
 oven. MRvS. Amos Harris. 
 
 WAFPLKS 
 
 1 i)int sour milk, 
 1 (juart flour, 
 
 4 tablespoonfuls melted butter. 
 
 Mix the flour and sour milk and butter to^^^ether 
 about noon, if wanted for tea. At tea time add 
 a teas])oonful of soda, then the two es^-jj-s beaten 
 very li|4'ht and a little salt. Cook quickly in well 
 greased hot waffle irons. 
 
 Mrs. M. L. Parkhurst. 
 
 WAFFLES (Rice) 
 
 ^2 i)int rice, 
 ^4 pound butter, 
 A little salt, 
 lyz pints Hour, 
 
 1 (|uart milk, 
 lioil the rice and let it get cold. Mix with it 
 the butter and salt and stir in the flour. Beat the 
 eggs, whites and yolks se})arately, add the volks 
 together with the milk, lastly the well beaten 
 whites and bake at once in waffle irons. 
 
 r^lKS. (i<)Wi:iv'. 
 
Soup. 
 
 Mrs. J. P. Duff. 
 
 "The fiiiio'i is a homely plant, 
 As rank as most thut grr.ws, 
 And yet it t)eats, to mix with soup, 
 The lilv or the rose." 
 
 While the meiking' of a soup is a simple erou^h 
 process and seemint^ly requires little of either art 
 or experience, the soups we often meet in public 
 places teach us that not all soups are either de- 
 sirable or palatable and to make a |)alatable, nu- 
 tritious and healthful soup with the proper com- 
 ming'ling" of flavors, requires some experience and 
 no little study. 
 
 The best base is always lean uncooked meat — 
 fresh is the best — a pound of meat to a quart of 
 water, is a good rule. For white soups veal or 
 fowl must be used. 
 
 STOCK 
 
 Take four pounds of lean meat, the inferior 
 parts are just as good, or a cracked shin bone. 
 After washing, place in a kettle with four quarts 
 of cold w^ater. Let it cook slowly at flrst and 
 skim carefully just before it boils. Add salt and 
 simmer gently for five or six hours closelv cover- 
 ed, then set away to cool. The next da}' remove 
 the fat which has hardened on top (save it for 
 drippings) and after straining you will have a 
 good rich stock from which a g^reat variety of 
 different kinds of soup may be made according to 
 
SOUP 32 
 
 the different flavors and seasonin^^s you may 
 choose to use. If soup is required daily, a soup 
 stock kettle is an indispensable article and indeed 
 every thrifty and economical house-wife will have 
 her soup kettle at hand, for into this kettle may 
 be put the remains of yesterday's roast, the trim- 
 minyrs and undesirable ends of the beef steaks and 
 the bones. We do not advise using pieces ol pork 
 or mutton, beef alone is better — of course addinj^ 
 water a^^ain as new material goes in. Quite often 
 too, it will'be necessary to empty the kettle, wash 
 clean and begin again. 
 
 A plain, simple soup may have only pepper and 
 salt for seasoning, while a very rich soup may 
 have a dozen different savors so delicately blend- 
 ed that no one is noticea*l)le and herein lies the 
 art. Thvme, summersavory, mint, sweet marjo- 
 ram, parsley, celery, cloves and tarragon are a 
 few of the delectable savors much sought after 
 by the experienced cook. Rice, sago, vermicelli 
 and macaroni are all valuable in making the desir- 
 ed varietv of soups. When either of the is used, 
 it is advisable to partially cook it before putting 
 into the soup as the stock you use is already 
 cooked and requires only to be heated and then 
 added in proper quantities to the other ingre 
 ents. 
 
 AMBER SOUP 
 
 1 gallon water. 
 
 A large soup bone, 
 
 A chicken, 
 
 A small slice of liaiii. 
 
 An onion, 
 
 Vz small carrot, 
 
 14 a parsnij:). 
 
33 SOUP 
 
 A piece of celery, 
 
 3 cloves, 
 
 Salt and pepper, 
 
 Two eggs, the whites and shells only, 
 
 A little caramel for coloring. 
 Boil the meats slowly for five hours. Add the 
 vegetables and cloves the last hour — having first 
 fried the onion in a little fat. Strain the soup 
 into an earthen dish and let remain over night. 
 Next day remove fat from top, take oyt the jelly, 
 scrape off any settlings that may be on the bot- 
 tom and mix into it the beaten whites and shells 
 of the eggs. Boil quickly for a half minute, then 
 press through a jelly bag. When ready to serve 
 add a large tablespoonful of caramel. 
 
 MRvS. M. S. Chapman. 
 ASPARAGUS SOUP 
 
 Cut fine enough tender aspciragus to make a 
 pint; cover with water, add a little salt and cook 
 until very tender. When done, add one table- 
 spoonful of flour and two of butter creamed to- 
 gether and when it has boiled up once, add one 
 cjuart of rich hot milk. Season to taste and serve 
 hot. Mrs. Turnkr. 
 
 BP:AN S( )UP 
 
 Boil A pint of beans in two (juarts of water un- 
 til they are very tender — three or four hours. 
 Strain through a colander, add a pint of milk 
 (cream is better) salt and pepper to taste and set 
 on stove again until hot, then serve. 
 
 Mrs. M. L. Parkhtrst. 
 
SOUP 34 
 
 CRKAM OF CKLKRY SOUP 
 
 1 pint milk, 
 
 1 tablespoonful butter, 
 
 Larg'e slice of onion, 
 
 1 tablespoonful Hour, 
 
 Small piece of mace. 
 Boil the celery in one pint of water from thirty 
 to forty-live minutes. Boil the milk, onion and 
 mace toi^ether and thicken with the flour. Mash 
 the celery in the water it is boiled in. Bring the 
 whole to a boil, strain and serve. 
 
 MRvS. Duff. 
 
 CHICKEN S(.)UP 
 
 Take an old chicken or you mav use the re- 
 mains of a roast chicken. Put all in a kettle, 
 cover with three quarts of water and Ijoil. To this 
 you may add two spoonfuls of rice. When the 
 chicken is well done, skim out the bones and meat, 
 add salt and ]:)e]jper, just a taste of nutme^^ and 
 (>nt-half cu])ful of cream. CoRNKLIA. 
 
 CLAM S( )UP 
 
 Take a can ol j^^'ood clams, turn off the li(juor 
 and boil, addinj4"a tablespoonful each of butter and 
 flour rubbed together until smooth. Stir until it 
 boils, then add the chopped clams. Season with 
 a little salt and j>e]>per, a little lemon juice and a 
 taste of nutmeg. Boll over a slow fire one hour. 
 When readv to serve, add a cupful of hot cream. 
 
 M. L. P. 
 
35 SOW 
 
 DRIED PEA SOUP 
 
 One-half pound of peas in three quarts of 
 water. Boil six hours with a moderate fire, being- 
 careful not to scorch. Twenty minutes before 
 serving, add salt and pepper to taste and one 
 pound of Frankfurter sausag^es. 
 
 Mrs. AvSbtjry. 
 
 EGG SOUP 
 
 4 eggs, 
 
 2 quarts of stock, 
 
 1 tablespO(mful flour. 
 Beat up the flour in a teaspoonful of stock or 
 water. Have the stock boiling- and throw in the 
 eggs, stirring constantlv. Simmer for fifteen min- 
 utes, then serve. Mrs. Chambers. 
 
 FISH SOUP 
 
 Eish stock when j)roperlv seasoned is excellent. 
 To make it, put into a kettle a t^blespoonful of 
 butter or drippings, a tablespoonful of chopped 
 onion, carrot and turnip. Fry, but do not brown, 
 then add the head of a fish and the bones and 
 trimming-s, some pieces of celery stalk, a little 
 thyme and parslev and a slice of onion. Cover 
 with w^ater and simmer about one hour, long-er 
 will do no harm. Rub together a tablespoonful 
 each of flour and butter and add a cupful of milk 
 or cream. This will be sufticient for one pint of 
 fish stock. If you have a larger amount, double 
 the cream and flour which furnish thebodv of the 
 soup. Mrs. Di;ff. 
 
 MOCK BISQUE SOUP 
 
 1 can tomatoes. 
 
SOUP 36 
 
 3 pints of milk. 
 Put the tomatoes oil to stew. When hot, strain 
 through a sieve. Put back on the stove and add 
 a ])inch of soda. When throug-h foaming-, add 
 the milk, salt and pepper to taste. When at the 
 boiling point, addone tablepoonful of Hour mixed 
 with one tablespoonful of butter. Boil up once 
 and serve. HELEN L. WATERMAN. 
 
 MILK TOMATO SOUP 
 
 Place two quarts of milk in a double boiler 
 and bring to a boil. Boi-1 one pint of tomatoes 
 in a stew pan. Add half a teasi)oonful of soda 
 and after a minute take off and strain. Pour 
 juice into the boiling milk and add pepper, salt, 
 and butter the size of a walnut. 
 
 Mrs. L. DAHL(iREN. 
 NOODLK SOUP 
 
 Use chicken, beef or veal. Cook meat as for 
 liny other sou]:). Season with pepper and salt. 
 Five minutes Ijefore serving add the noodles made 
 as follows: 
 
 Add to three well beaten eggs Hour enough to 
 make a stiff dough. Roll out very thin in two or 
 three cakes. When dry, roll up very tight and 
 slice very fine. Shake them a])art and boil in 
 the soup five minutes. MRvS. IManlEY. 
 
 OKRA SOUP 
 
 2 (juarts of soup stock, 
 1 dozen okra, 
 1 small potato, 
 1 small s< plash. 
 
37 SOUP 
 
 1 pod of g-recn peppers. 
 Slice the vegetables and add to the stock. 
 Boil twenty to thirty minutes. 
 
 Mrs. Jordan Young. 
 
 ONION SOUP 
 
 5 or 6 medium si^ed onions, 
 1 tablespoonful of butter, 
 1 lump of sugar, 
 
 1 teaspoonful of iiour, 
 Salt, 
 
 2 ([uarts of boiling water. 
 
 Chop the oni<ms and put into a sauce-pan with 
 the butter, sugar and a little salt. Turn about 
 until a light l)rown; sprinkle over a teaspoonful 
 of flour. Two minutes after pour (^ver the boil- 
 ing water. Move to the side of the Are and cook 
 fifteen minutes. Toast some bread sprinkled with 
 grated Swiss or Parmesan checvse and lay in the 
 tureen, pouring the soup over it. 
 
 Mrs. M. M. Collins. 
 
 PHILADKLPHIA PEPPKR P( )T 
 
 Put two pounds of tri])e and four calves teet in- 
 to the soup ])ot and cover with cold water. Add 
 a red pepper and boil covered closely until the 
 calves feet are very tender. Take out the meat, 
 skim the liquid, stir it, cut the tripe into small 
 pieces and put it back into the licpiid. If there is 
 not enough liquid, add boiling water and half a 
 teaspoonful of sweet marjoram, sweet basil and 
 thyme, two sliced onions, sliced potatoes and 
 salt. When the vegetables have boiled until al- 
 most tender, add a piece of butter rolled in Hour, 
 
SOUP 38 
 
 drop in some ej^i^ balls and boil lifteen minutes 
 more, then take out and serve. 
 
 Mrs. T. Williams. 
 PUREK OP PPAS 
 
 1 ])int fresh o-reen peas, 
 
 1 pint water. 
 Boil twenty minutes, press throuo-h a sieve, add 
 a quart of stock, season with salt, pepper and a 
 touch of thyme, add a cupful of cream. When 
 quite hot serve. M. L. P. 
 
 RAISIN PORRIDGK 
 
 Drop into two quarts of boiling- water a pint 
 of carefully washed raisins. Let boil two hours. 
 Skim out the raisins and rub throui^h a colander 
 to remove seeds. Put back into the pot, add a 
 pinch of salt and a tablespoonful of whole wheat 
 flour braided with cold water. Let it boil live 
 minutes, then stir in a pint of milk and set in a 
 basin of hot water to prevent burninj;^. Cover 
 closely and leave where it will keep hot until 
 ready to use. Mrs, x\mos Harris. 
 
 T(3MAT() SOUP 
 
 1 (juart of tomatoes, 
 
 1 pint of stock, (water will do), 
 
 1 (juart of milk or cream, 
 
 1 teas]joonful of soda. 
 Boil tomatoes until well done, then strain 
 throu<^h a sieve. Put on stove and add soda and 
 the other inj^redients — cream last, lielore it boils 
 
39 SOUP 
 
 rfiiiove from the lire and vserve immediately. 
 
 LuLA M. Duff. 
 
 VEGKTABLK SOUP 
 
 ^^H of a small cabbasJ^e, 
 
 1 carrot, 
 
 1 potato, 
 
 1 small onion, 
 
 1 a])])le. 
 
 1 turni]), 
 
 2 stalks of tender celerv, 
 1 tomato, 
 
 1 o-reen pepper. 
 Chop the vegetables line and add three pints of 
 water and one cup of ground walnuts. Boil two 
 or three hours, season with salt and pepper and 
 serve hot. Mrs. Turner. 
 
 WHITK ALMOND SOUP 
 
 A shank of veal, 
 1 carrot, 
 
 1 ii'ood sized onion, 
 A piece of celerv, 
 
 2 cloves. 
 
 Place the veal in five quarts of water and boil 
 down to four quarts. Add the other inuTedients 
 and boil one half hour. Take out of kettle and 
 set away until next dav. When vouwish to serve, 
 add two ounces of chopped almonds and a pint of 
 cream. Heat to boiling" j>oint. 
 
 Mrs. C. L. Atwo(jd. 
 
 WHITK POTATO SOUP 
 Into a cujiful of mashed potatoes work a [)intof 
 
SOUP 40 
 
 hot milk and a tablespoonful of butter. Cook to- 
 gether a tal^lespoonfu] each of butter and flour 
 and pour upon them a pint of rich milk When 
 thick and smooth, pour this into the potato puree; 
 stir until scaldino- hot, season with pepper and 
 l)Our j^'-radually upon a beaten e^g-. Serve at once. 
 
 Mrs. Turner. 
 
 KGG BALLS KOR PHILADKLPmA 
 PEPPKR POT 
 
 Take the yolks of six hard boiled e^^-s and half 
 a tablespoonful of flour. Rub them smooth with 
 the yolks of two raw e^^-o-s and a teaspoonful of 
 salt; mix all well together; make it into balls and 
 drop them in the boiling- soup a few minutes be- 
 fore takino; it up. Mrs. Tom Williams. 
 
 CRKAM OF SPINACH SOUP 
 
 Lake the water in which you have boiled a leg 
 of mutton. After all the fat has been removed 
 and about an hour before dinner time, put in a 
 sliced onion, a bay leaf and an ounce of bacon and 
 jHit o\-er the fire to simmer gently for half an 
 hour; then add a quart of spinach that has been 
 mashed and drained. Let this boil rai)idlv for 
 ten minutes. Do not cover or the spinach will 
 lose its color. Then press through a tine thieve 
 and return to the kettle. Add a pint of cream 
 and salt and pepper to taste. Moisten two table- 
 spcxmfuls of arrow root in a little cold water; 
 stir it into the boiling soup and it is readv to 
 serve. This will make a delicious soup of a deli- 
 cate green color. M. L. P. 
 
Tish. 
 
 Miss Kmma Barnictt. 
 
 "Mmsut, I iniirvel lidw tlie fishes live in the sea." 
 "W h\ lis men do aland, the Kieat ones eat u]) the little ones." 
 
 Peric-les. 
 
 Kxceptini^" salmon, fish is much more easily di- 
 gested than meats but not so nutritious. Fish to 
 be good, must be fresh, the fresher the better. A 
 fresh fish will have bright eyes and shinv vscales 
 and when in season will boil white and curdy; but 
 when out of season, the muscles will look trans- 
 parent and bluish although thoroughly cooked. 
 
 Do not use too much water when cleaning tish, 
 only what water is really necessary, then drain, 
 wipe drv and place on ice until ready to cook. 
 Sprinkle fresh-water fish with salt and let stand 
 several hours or over night, then rinse, drv thor- 
 oughly and cook. Never soak fresh-water fish 
 except wdien thev are frozen; then place them in 
 ice water to thaw and cook immediately. Salt 
 fish may be soaked over night in cold water. Al- 
 wa3\s place it skin side up so that the salt may go 
 down to the bottom of the ])an. 
 
 In boiling fish, allow from five to ten minutes 
 to the pound after putting into the boiling water. 
 To test, pae^s a knife along the bone and if done, 
 the fiv^h will separate easilv. When boiling fish, 
 always add a little salt and vinegar to the water 
 and fish will be more nutritious. Plunge fish in- 
 to boil in p- water, then set where It will simmer 
 
FISH 42 
 
 g-ently until done. Put salmon into tc-])id water 
 to retain its color. 
 
 Fish should always be well done and should be 
 served very hot. Serve fresh tish with squash 
 and trreen peas; salt fish with beets and carrots; 
 salt pork, potatoes and parsnips with either. 
 Garnishes for fish are parsley, sliced beets, fried 
 smelts and lobster coral. 
 
 BOILED HALIBUT 
 
 3 pounds of fish, 
 1 onion, 
 1 carrot, 
 
 1 tablespoonful of salt, 
 
 2 tablespoonfuls of vinej^'ar. 
 
 Put fish into a sauce-pan and cover it with 
 Iresh water; add the other ing-redients, hiving 
 the onion and carrot sliced. Cover the pan and 
 cook about five minutes after the w^ater begins to 
 boil. Remove the fish, drain well and serve with 
 drawn butter-sauce. Emma Barnp:tt. 
 
 HALIBUT STEAKS, BAKED 
 
 ,Lay some thick halibut steaks into a baking 
 pan and cover wnth a dressing made of one cuj)- 
 lul of crumbs, one tablespoonful of butter, a tea- 
 spoontul of onion juice and a teaspoonful of 
 minced parsely with a bit of salt, pepper and ca\- 
 enne. ^lake layer of dressing about an inch thick 
 and cover with another steak; pour a tablesp(K)n- 
 iul ot vinegar over it and sprinkle with salt, pep- 
 })er and bread crumbs. Then cowv with bits of 
 butter and haki- until wi-11 done. 
 
 K.M.MA BAKv\i:'n\ 
 
43 FiSH 
 
 BAKJBD FISH, NO. 1 
 
 Split the fish down the back-bone and lay in a 
 dripping pan; vsprinkle with salt and pepper and 
 bits of butter and pour over it sweet milk until it 
 nearly covers the fish. Bake three-quarters of 
 an hour, basting" two or three times. 
 
 Mrs. Amos Harris. 
 
 BAKED FISH, NO. 2 
 
 Take the halibut or salmon left from yester- 
 day's dinner. Put a laver of this shredded fish 
 in a baking" pan and cover with a white sauce 
 made bv boiling together one pint of milk and one 
 quarter pound of flour. When cool, add two eggs 
 and one-half cup of butter. Cover fish with this 
 dressing, putting more bread crumbs on top and 
 bake one-half hour. 
 
 FISH TURBOT 
 
 Four pounds olbicore or barracuda, boiled or 
 baked; remove the bones. Cook in a double boiler 
 one quart of milk, three vslices of onion, a little 
 sage and salt; thicken it with four heaping table- 
 spoonfuls of flour when it is near boiling and add 
 two heaping teaspoonfuls of butter and two eggs 
 well beaten. Put in an earthen baking dish a 
 layer of iish and then a layer of fdling. Dust with 
 cracker crumbs and lumps of butter. Bake half 
 an hour. Mrs. Amos Harris. 
 
 SALMON, BAKFD 
 
 2 slices of salmon, 
 % pound of butter. 
 
FISH 44 
 
 3^2 teaspoonfiil of chopped parsley, 
 Salt and pepper to taste. 
 Lay the salmon in a baking- dish, place pieces 
 of butter over it and the other ing^redients, rub- 
 bing- a little of the vseasoning into the fivsh. Place 
 in the oven and baste it frequently. When done, 
 take it out and drain for a minute or two, lay it 
 in a dish, pour tomato sauce over it and serve. 
 
 Mrs. W. K. Marden. 
 
 FRESH SALMON, BAKED 
 
 Place in a baking- pan two or three thin slices 
 of bacon, so arranged that the fish may not touch 
 the pan. Place the fish on these pieces of bacon; 
 sjirinkle with salt, pepper and a little flour. If 
 about three pounds of fish is used, one-half hour 
 will bake it in a well heated oven. Choose a tail 
 piece if you have a choice. 
 
 M. L. Parkhurst. 
 
 SCALLOPED SALMON 
 
 Take cold boiled salmon or one can of canned 
 salmon; pick out all pieces of skin and bone. Ar- 
 range nicely in a small pan and strew a few bread 
 or cracker crumbs over the top. Cover with a 
 good drawn luitter sauce and bake until a nice 
 brown (m top. HiCLKN L. Watkrman. 
 
 SALMON CREAMS 
 
 Use one can of salmon or purchase one ])ound 
 of fresh salmon. Remove bones and skin and then 
 rub and pound the fish to a smooth paste. Add 
 twelve almonds chopped fine, one teaspoonful of 
 onion juice, one teas])oonful of salt, and half a tea- 
 
45 FISH 
 
 spoonful of white ])ep])er. Mix and add jj-radu- 
 allv the unbeaten whites of three et^^s. Then 
 carefully stir in a half pint of cream whipped to a 
 stiff froth. Fill into timbale moulds; stand thevSe 
 in a bakint{ pan of boiling- water and cook in a 
 moderately oven for twenty minutes. Turn on a 
 heated jilatter and serve with sauce Hollandaise, 
 which may be made by rubbing together two 
 tablespoonfuls of flour and two of butter. Add 
 gradually one pint of boiling water and stir a 
 moment over the fire. Take from the fire and add 
 carefully another tablespoonful of butter, the 
 yolks of four eggs and two tablespoonfuls of tarr- 
 agon vinegar. Strain and add a tablespoonful of 
 chopped parsley. Mrs. AmosHarkis. 
 
 CRKAM SALM()N, NO. 1 
 
 1 can salmon, 
 
 2 eggs, 
 
 2 tablespoonfuls cream. 
 
 Seasoning to taste. 
 Drain salmon, sej^arate with fork removing- all 
 bone and skin; add the eggs 1)eaten light; cream 
 and seasoning. Mix well and put in g^reased bak- 
 ing dish and bake twenty minutes in moderately 
 quick oven. Serve with potato balls and cream 
 sauce made as follows : <me tablespoonful each of 
 butter and flour and one cupful of cream (milk 
 will do). Melt the butter, rub in flour until 
 smooth and add the cu]) of cream. 
 
 Mrs. Manlky. 
 
 CREAM SALMON, NO. 2 
 
 Take the contents of a ])intcan of salmon. Re- 
 move all l)its of skin and l)one, drain off the fluid 
 
Fisn 46 
 
 and mince line. For sauce, boil one pint of sweet 
 milk, thicken with two tablcvspoonfuls of corn 
 starch and add two tablespoonfuls of -butter, pep- 
 per and salt to taste. Prepare a pint of bread 
 crumbs, put a thin la3"er of crumbs in a pudding- 
 dish; then a la\'er of fish, then one of sauce and so 
 on endinj;^- with crumbs. Bake a nice brown. 
 
 Mrs. M. E. Hoffman. 
 
 SALMON LOAF 
 
 1 can salmon, 
 
 4 pcrcrs 
 
 Yi cup grated bread crumbs, 
 4 tablespoonfuls melted butter, 
 ^2 teaspoonful pe])per. 
 Drain off the oil, remove skin and bones and 
 chop fine. Add to this the yolks of the eg-g^s well 
 beaten, and the other ingredients, adding a little 
 chopped parsley. Lastly add the whites well 
 beaten. Bake in a buttered dish one-half hour. 
 DRKSSINCx,— Take the juice of the salmon 
 and one tablespoonful flour. Cook until thick. 
 Add (me well beaten esfsf. Pour over the loaf. 
 
 -^^^^• 
 
 vSALMON CROOUFTTKS 
 
 1 can salmon, 
 Juice of one lemon, 
 Se^ro^s, 
 
 Salt and cayennt- jjepper, 
 Worcestershire sauce to taste. 
 Make into crocjuettes, usinj^' a little Hour, and 
 fr\- in liot lard. 
 
 SALMON OMKLKTTE 
 
 ■^ (•(>■()•'«; 
 
47 FISH 
 
 3 tablespoonfuls milk, 
 
 3 tablespoonfuls salmon. 
 Beat the yolkvS of eggs. Add the milk and the 
 minced salmon. Cut into this the well beaten 
 whites of the egg's. Cook until brown, double 
 and serve. Be sure to have plent}" of butter in 
 your pan so that you may remove without break- 
 ing. 
 
 PICKLED PISH 
 
 Take fish, speckled pike is good, and cut up in 
 thick slices. Put over fire to boil in vSalted water 
 with a little dill to give it flavor. Boil until ten- 
 der. Remove from fire and let stand in the li(j- 
 uor until ready for use. Take out and serve with 
 vinegar. MRvS. A. J. Post. 
 
 PISH CHOWDKR 
 
 Any kind of fish may be used, but a whitemeat- 
 ed fish is best. Cut fish into small pieces. Prv 
 some salt ]3ork brown and place in the bottom of 
 a kettle, then a laver of thinly sliced onions, then 
 a layer of fish. Sprinkle with salt and pepper, 
 then a layer of peeled sliced potatoes, then fish, 
 and so on until all is used. Cover with water, 
 boil one-half hour; then add small crackers and 
 lastly a pint of milk niav be added — but it is very 
 good without the milk. When crackers are heat- 
 ed through, serve at once. M. L. P. 
 
 DROPPED PISH BALLS 
 
 1 pint [:)owlful raw fish, 
 
 2 heaping l)<)wiruls ]Kired potatoes, 
 
 2 pcrcrs 
 
FISH 48 
 
 Butter the size of an eg'^. 
 Pick the fish fine and measure it lightly in the 
 bowl. Put the potatoes into a boiler and then 
 the fish on top. Cover with boilins^^ water and 
 boil one-half hour. Drain off the water and mash 
 fish and potatoes toj^-ether until fine and li^ht; 
 then i)utter, pepper and the well beaten eg'gs. 
 Have ready a deep kettle of boilin<^ fat. Dip a 
 large spoonful of the mixture, keeping it in as 
 good shape as possible, and drop into the boiling 
 fat. Cook until brown or two minutes. The 
 spoon should go down in the fat everv time. 
 
 St. Cloud. 
 
 PISH PATTIES 
 
 Some cold fish. 
 
 Some ovsters, 
 
 A little butter, 
 
 Shrimp sauce, 
 
 Seasoning. 
 Flake the fish and pound it, adding the season- 
 ing, sauce and oysters. Line some patty ])ans 
 with good puff paste, fill with raw rice and bake. 
 Heat all the fish and other ingredients, empty out 
 the rice, fill the patties, scatter brown crumbs 
 lightly over, garnish with sprigs of parsley and 
 serve hot. Mrs. Amos Hakkms. 
 
 ()YSTKR FRITTERS 
 
 Select ])lump, good sized oysters, drain off' juice 
 and to a cup of this juice add a cup of milk, a 
 little salt, four well beaten eggs andfiour to make 
 batter like griddle cakes. Knveloj) an oyster in 
 a spoonful of this batter, then fry brown on both 
 sides. Serve very hot. 
 
 ^Irs. Floricxck a. C. Duff. 
 
49 FISH 
 
 OYSTER PATTIEvS 
 
 Line the bottom and sidevS of pattv panv^ with 
 rich paste. Put a cover of paste over and pinch 
 the edges together. Bake in a quick oven about 
 fifteen minutes or until done. Take as many 
 oysters as you have patties, stew^ them in their 
 own liquor, cut in pieces, thicken with teaspoon- 
 ful flour and tablespoonful butter (to a dozen) and 
 grating from lemon peel. Season lightly with 
 salt, a pinch of mace, cayenne and two table- 
 spoonfuls of cream. Mix well, open patties and 
 put tablespoonful of mixture in each. Serve hot. 
 
 F. J. Alsip, Fresno. 
 
 OYSTER CHOWDKR, NO. 1 
 
 1 cjuart of oysters, 
 1-inch cube of salt pork, 
 
 1 teaspoonful finelv minced onion, 
 
 2 fair sized potatoes, 
 
 1 tablespoonful butter, 
 1 tablespoonful flour, 
 1 cupful of new milk, 
 12 oyster crackers. 
 Salt and pe])per to taste. 
 
 Mrs. Amos Harris. 
 
 OYSTKR CHOWDKR, NO. 2 
 
 Pry together two ounces of salt pork and one 
 onion sliced. Parboil one pint of sliced potatoes 
 five minutes and drain. Pour one-half cupful water 
 over one pint of ovsters and heat to the boiling 
 point; skim out the oysters and pour the liquor 
 over the potatoes, add the pork and onions, and 
 cook until tender, adding more water if necess- 
 
PISH 50 
 
 ary. Add the oysters, one pint of milk and (me- 
 half cupful of fine bread crumbs. Season to taste 
 with pepper and salt. MRvS. J. K. Ttrnkk. 
 
 SCALLOPED OYSTERS 
 
 Drain the liquor from a quart of oysters and 
 boil and strain it. Carefully remove all bits of 
 shell from the oysters, wash and drain them. 
 Have ready some fine cracker crumbs. Butter 
 a shallow baking- dish. Put in a la3"er of oysters, 
 over this spread a layer of crumbs, season with 
 salt and pepper and dot plentifully with bits of 
 butter. Add another layer of oysters and crumbs 
 and alternate the layers until the dish is full, the 
 crumbs well dotted with bits of butter on top. 
 Beat £'n egg until lig"ht, stir in the strained oyster 
 liquor and enou^^h new milk to moisten all and 
 pour over it. Bake in a hot oven twenty minutes 
 or until well browned. Mrs. AmOvS Harris. 
 
 FRIKD OYSTKRS 
 
 Ovsters, 
 
 Beaten Qgg, 
 
 Cracker crumbs. 
 Have e«^t)"s well beaten in small bowl and crack- 
 er crumbs in pan ready to use. Remove oysters 
 from liquid with fork and dip into theej^ifjj^. Then 
 dro]) them into the cracker crumbs and shake pan 
 until the ovsters are well covered with crumbs. 
 Take out of the cracker crumbs and dij) aj^ain in- 
 to the itgg and then put them back into the crack- 
 er crumbs as before. Then drop them one at a 
 time into verv hot fat and let brown on one side 
 keepin^j;- pan uncovered. When brown, turn plate 
 over the ovsters and invert the pan lettin*^" oysters 
 
51 FISH 
 
 remain on plate. Then let them slide from the 
 plate back into the hot fat and brown the other 
 side. Don't try to vSeparate them until well brown- 
 ed as that tears them to pieces. 
 
 MRvS. K. W. Brunton. 
 
 SMOTHKRKD OYSTKRS 
 
 1 pint of oysters, 
 
 Butter, pepper and salt. 
 Put one tablespoonful of butter into a sauce 
 pan with a pinch of vSalt and a dash of pepper. 
 When hot, add the 03^sters carefully drained. 
 Cover clOvSely and shake the pan to keep the 
 oysters from sticking". Cook three or four min- 
 utes and serve on toast. Kmma Barnktt. 
 
 DKVILED CRAB 
 
 1 crab picked into small pieces, 
 4 crackers, rolled, 
 
 Salt, pepper and butter. 
 Mix thoroug^hlv and bake ten minutes. Serve 
 with lemon. Mrs. Minnik Collins. 
 
 CRAB STEW 
 
 2 crabs, 
 
 ^ pint of cream, 
 
 y2 pint of milk. 
 
 Butter size of an eo^<4'. 
 
 1 heaping" tablespoonful of Hour, 
 
 Salt, red and black pepper. 
 Take milk, flour, salt and pei)per, wnth one tea- 
 cupful of water. Cook as for drawn butter, boil 
 five minutes, add crab and cream. Let all simmer 
 ten minutes. Mrs. W. P. S. 
 
FlSh 52 
 
 SARDINES 
 
 ^"^ eggs, 
 
 A small box of sardines, 
 
 1 tablespoonful butter, 
 
 y2 lemon juice, 
 
 Salt and cayenne to taste. 
 Bone the .sardines and flake them with a fork. 
 Melt the butter, lav in the sardines until they are 
 hot, then add the beaten eggs and when they are 
 set, vStir in the lemon juice, salt and pepper. This 
 receipt is good for salmon also. 
 
 TOMATO SAUCK 
 
 Take a quart of ripe tomatoes, put over the fire 
 in a stew pan and slice into it one lemon and a 
 little pepper and salt. Simmer twenty minutes 
 then strain through a sieve. Melt in another pan 
 a lump of butter and as it melts, stir in a table- 
 s])(>onful of flour. When brown, add the toma- 
 toes and it is readv for the table. 
 
 Mrs. W. E. Mardp:n, 
 
 OYSTER SAUCE 
 
 Scald in their own juice or liquor a solid cup- 
 ful of ovsters well washed and drained and let 
 them cook until their edges curl. Melt a table- 
 s]^o()nful butter, add tevblesj^oonful flour stir, until 
 well blended; then pour in gradually the strained 
 ovster liquor and sufficient boiling milk to make a 
 thick sauce. Boil u]) well, season with salt and 
 pe])per, add a teaspoonful of butter and ser\'e at 
 (m^Ki. ]\Irs. Amos Harris. 
 
 E(t(^ sauce 
 
 Z tabli'spoonl'uls butter, 
 
53 FISH 
 
 2 cupfuls of milk, 
 
 2 tablespoonfuls flour, 
 
 3 hard boiled eggs, 
 Seasoning". 
 
 Put milk in double boiler. Rub butter and flour 
 together, then stir into boiling milk and season 
 to taste. Slice the hard boiled eggs and drop 
 into sauce just before serving. M. L. P. 
 
 TART ARK SAUCK (for fish) 
 
 Yolk of one egg, about a teacupful of oil add- 
 ed slowly and well mixed, juice of half a lemon, 
 three small pickles choj)ped fine, six capers. 
 
 Laura Luce. 
 
 HOLLANDAISK SAUCK (for fish) 
 
 Rub one-half cupful butter to a cream. Add 
 volks of two eggs, beat well; juice of one-half a 
 lemon, salt and cayenne. When ready to serve, 
 add one-half cup of boiling Vv^ater. Place the bowl 
 in a pan of boiling water and cook until thick as 
 custard. Laura Lucp:.' 
 
 CRKAMKD SHRIMPS 
 
 One can shrimps. The little black line that runs 
 down the back should be removed. Cook the 
 shrimps in a tablcvSpoonful of butter three min- 
 utes with one-half teaspoonful of salt, a little cay- 
 enne and a teaspoonful of lemon juice. Remove 
 shrimp keeping them warm. Into this sauce-pan 
 put one-half tablespoonful flour, one-half cupful 
 cream and the yolks of two eggs Add the shrimps 
 and flavor with lemon. Serve on toast. 
 
 M. L. P. 
 
Poultry and 6dme, 
 
 Mrs. a. C. Palmer 
 
 "If tlie partridge had the woodcock's thigh, 
 
 It would be the best bird that ever did Hy." LiicuUiis 
 
 "A liird in thedish is worth a hundrcMl in the sir." 
 
 Lneulliis 
 
 When selecting- f()\vls for c<)()kin<4", always if 
 possible, secure vountr ones. Select a young' hen 
 turkey of about ten pounds. Never cook chicken 
 over two years old. Turkeys are greatly improv- 
 ed by steaming' an hour before roasting; a little 
 vinegar added to the fowl when boiling makes it 
 more tender. When dressing turkey or chicken, 
 wash thoroughly, wipe them dry, then rub well 
 with salt, putting some on the inside also. The 
 garnishes for chicken or turkey are slices of 
 orange or lemon, aj)])le sauce, parsley, thin slices ol 
 ham or bacon and fried oysters. 
 
 H()xp:d chicken 
 
 Boil a chicken in as little water as possible un- 
 til meat will fall from the bones; remove all skin, 
 cho]) together light and dark jjarts, season with 
 ]je]>])er and salt. Boil down liquid in which the 
 chicken was boiled, then jjour it on meat. Place 
 in tin, wraj) t':ght]\ in cloth and ])rc'ss with heavy 
 weight several hours, ^^'^hen served, cut in thin 
 slices. 
 
 (;amk 
 
 The coar>er kinds ol game such as geese, antl 
 
55 l>OilLTl<V AND GAME 
 
 duckvS may lie in salt water for .several hours, or 
 be 'parboiled in it with an onion in each to absorb 
 the rank flavor, and afterward thoroughly rinsed 
 in clear water before cooking'. Some lay slices of 
 onion over game while cooking and remove before 
 serving. Squirrels should be carefullv skinned and 
 laid in salt water a short time before cooking; if 
 old, parboiled, Thev are delicious broiled, and 
 excellent cooked in anv way v^ith thin slices of 
 bacon. Venison is considered a good "savorv 
 dish." The haunch, neck, shoulder and saddle 
 should be roasted; roast or broil the l)reast and 
 fry or broil the steaks with slices of salt pork. 
 Venison reciuires more time for cooking" than beef 
 steak'. The hams are excellent t)ickled, smoked or 
 dried, but thev will not keep as long as other 
 smoked meats. The sfarnishes for game are cur- 
 rant iellv, sliced oranges and apple sauce. 
 
 CRKAM OF CHICKKN 
 
 1 chicken of about four |)ouiuls, 
 
 4 sweet-breads, 
 
 1 can mushrooms. 
 Roil chirken until tender. Blanch ^weet-bri/ads 
 and boil until tender. Mix four tal)lespoonfuls of 
 butter and five tablespoonfuls of flour. Scald one 
 quart of cream, put in butter and flour and cook 
 until it thickens. Season with salt and red or 
 V)lack pepper. Cut chicken and sweet breads into 
 small ])ieces, add mushrooms. Turn mixture of 
 cream over all, addinyf a little of the broth the 
 chicken was cooked in. Bake in buttered dish 
 one-half hour, put bread and cracker crumbs on 
 top with bits of butter scattered over to make a 
 nice brown. Mrs. Kl?:krt'R(tKR. 
 
PUULTKY AND GAME 56 
 
 'CHICKKN ITALIAN 
 
 Boil chicken and pick up fine. In a hot frying 
 pan put two tablespoonfuls of butter, two of 
 Gower's olive oil and three to five. small pieces of 
 garlic and fry until garlic is brown, then add one- 
 half bay leaf, a little thyme, one-half can toma- 
 toes and one can of mUvshrooms cut into small 
 pieces. Boil for one-half hour, add chicken and 
 boil. Take a baking dish and make alternate 
 layers of cooked soeghetti and then the chicken 
 mixture and grated cheese. Bake one hour. This 
 may all be prepared in the morning and made readv 
 to bake before dinner. 
 
 Mrs. Minnik Collins. 
 
 ROAST CHICKEN WITH ORKP^N PKAS 
 
 Stuff chicken with voung green peas seasoned 
 with butter, salt and i>epper. Roast brown. 
 
 Mrs. Minnik Collins. 
 
 CHICKKN PIE WITH OYSTERS 
 
 Prepare as for anv chicken pie, using a rich 
 ])aste, adding raw ovsters to each laver of chicken. 
 Pour overall the chicken gravv or broth, dredge 
 with flour, dot bl^eralU with Imtter, add a little 
 of the strained oyster liquor, cover and bake one 
 hour. Eor a plain ])ie, use a nice biscuit dough. 
 
 Mrs. C. H. Williams. 
 
 CHICKKN STKW 
 
 Take a young chicken, cut in even slices, frv 
 brownin two tablesi)()onfulsof (lower'solive oil. 
 
57 POULTRY AND GAIMC 
 
 Put in six laro-e tomatoes or a can of 'tomatoes in 
 a sauce-pan with some parsley, thyme, an onion 
 stuck with cloves and a tiny piece of garlic, plenty 
 of white pepper and salt. Cook the chicken one 
 and one-half hours in this, then ten minutes before 
 serving" throw in a can of sweet corn and serve 
 with new potatoes nicely browned. 
 
 MrvS. Amy Fall a. 
 
 CHICKEN WITH ASPARAGUS 
 
 Cut a fowl in joints and stew; when half cook- 
 ed, season. Cook a bunch of asparag'us in the 
 broth and when done, lay it on slices of toast. 
 After the chickens simmer ten minutes, stir in beat- 
 en yolks of two ej^'jJ^s w^ith a cujjful of cream. Add 
 seiisonin<j" if needed and a tablespoonful of lemon 
 juice. Pour chicken and g'ravA' over the asparagus 
 and serve. Mrs. Katk Mahdkx. 
 
 CHICKEN PIK, NO. 1 
 
 Take a pair of fat hens, {)re])are and disjoint 
 them. Put in a stew pan and season hij^^hlv with 
 salt and pepper, dredi^^e in a little Hour and cover 
 well with cold water; stew over a slow tire three 
 quarters of an hour. Line the sides of a deep 
 baking dish with a nice rich crust. Lav the 
 chicken in the dish remoying" the largest bones. 
 Pour in half the gravy, dredge lightly with Hour 
 and add a few bits of butter. Roll out the Uj)j)er 
 crust and cover carefully, being sure to leave an 
 ()])ening in the top. Bake in a cpiick oven one hour. 
 Before sending to the table pour in the remain- 
 der of the gravy. 
 
 Mrs, C. H. Willlams. 
 
POULTKY AND GAME 58 
 
 CHICKEN PIK, NO. 2 
 
 One chicken of four or five i^ounds. Clean and 
 cut in pieces as for servinj^^. Put in a stew-pan 
 with three pints of water and one tablespoonful 
 of salt. When it comes to a boil, skim. Stew the 
 chicken until verv tender, addino' more hot water 
 as it boils iiway. When well done, add two table- 
 spoonfuls of butter and two of Hour to the gravy. 
 Then add one small can of oysters. For the 
 pastr\' use one pint of sweet milk, two table- 
 spoonfuls of butter, one large teaspoonful of bak- 
 ing powder, one teaspoonful of salt and just flour 
 enough to roll. Roll one-fourth of an inch thick 
 and line a deep pan with this pastry, fill w4th the 
 stewed chicken and gravv and cover with pastry 
 one-fourth of an inch thick. Bake one-half hour. 
 
 Kdna M. Chandlkk. 
 
 CHICKKN PoTPIP:. NO. 1 
 
 Cut up the chicken as for chicken pie, put in a 
 kettle and cover with water. Add a little salt 
 and boil until well done. Have ready a light bis- 
 cuit dough; cut in squares, lav it on top of the 
 chicken, cover tightlv and boil thirty minutes 
 without lifting the cover or allowing the boiHng 
 to ceise. Lav the chicken in a deep dish, remov- 
 ing the largest bones. Cover with the crust, sea- 
 son and thicken the gravv and pour over it. 
 
 Mrs. John Minto. 
 
 CHICKKN PoTPIK, No. 2 
 
 Two large cliickens jointed and l)oiled in two 
 quarts ol water; add a lew slices of salt pork and 
 season. When nearlv cooked, add crust made of 
 
59 POULTRY AND OAlMfc 
 
 one quart of flour, four teaspoonfuLs baking- pow- 
 der and one saltspoon of salt. Stir in stiff batter 
 with water. Drop into kettle while boiling; cover 
 closel}" and cook twenty-five minutes. 
 
 MRvS. a. C. Palmer. 
 
 FRICASSEED CHICKEN 
 
 Clean, wash and joint the fowls and lay in cold 
 salt water for one hour. Put in pot with one-half 
 pound salt pork cut in strips and cold water 
 enough to cover them. Cover closelv and heat 
 slowly to a gentle boil. When fowls are full size 
 and fairly tender, stew one hour or more after 
 they begin to boil. When done, add half a chopp- 
 ed onion, parsley and pepper and cover again for 
 ten minutes. Stir up two tablespocmfuls flour in 
 cold water, then put into a cuj) of hot milk and 
 this in turn into two beaten egg's, then put in one 
 large spoonful butter and pour all into the sauce- 
 pan. Mix well, boil fairly, place chickens on your 
 dish and pour the gravv over them and serve. 
 
 Mrs. a. C. Palmer. 
 
 FRIED SPRINCx CHICKEN 
 
 Clean and joint, then soak in salt water for two 
 hours. Put in the frying pan etjual j^arts of lard 
 and butter, enough in all to cover the chicken. 
 Roll each piece in flour, dij) in beaten it^^, then 
 roll in cracker crumbs and drop into the boiling 
 fat. Frv until brown on both sides. Serve on flat 
 platter garnished with sprigs of parslev. Pour 
 most of fat from frying pan, thicken the remain- 
 der with browned flour, add to it a cup of boiling 
 water or milk. Serve in gravv boat. 
 
 Mrs. a. C. Palmkr. 
 
POULTRY AND GAME 60 
 
 JELLIED CHICKKN 
 
 Boil a chicken the day before it is to be used. 
 When liquor is cold, skim from itever3'bit of fat. 
 Soak one-half box of j>-elatine in a cup of cold 
 water, (if Cox, two hours, if Knox, ten minutes). 
 Remove all skin from the chicken and cut the 
 meat into dice. Cut two dozen canned mushrooms 
 into halves and stone twelvelar^e olives. Brin^- to 
 a boil and strain a pint of the chicken licjuor, vStir 
 into the soaked gelatine and set aside to cool. As 
 it begins to thicken, prepare your chicken loaf as 
 follows. In a buttered mould lay a stratum of the 
 chicken, sprinkle wnth pepper and salt, a few of 
 the stoned olives and mushrooms. Then pour on 
 some of the thickening jelly. Alternate until the 
 mould is full. Set in a cool place for twenty-four 
 hours be fore using. Lava warm cloth on the mould 
 for a moment when readv to serve and turn on a 
 chilled platter. Delicious served with lettuce and 
 mayonnaise. Mrs. (). B. WllvBLK. 
 
 PRESSED CHICKEN, N( ). 1 
 
 Boil. a chicken until tender; take out all the bones 
 and chop the meat very line. Season with salt, 
 pepper and plenty of butter. Add to the liquor 
 the chicken was boiled in, one cupful of bread 
 crumbs made soft with hot water and to this the 
 chopped chicken. When heated, take out and 
 press into a basin. Serve cold. 
 
 Mks. a. C. Palmkr. 
 
 PRESSED CHICKICN, NO. 2 
 
 Stew slowlv two chickens cut up small, until 
 meat drops from bones; take out and choj) line. 
 
61 POULTRY AND (iAME 
 
 Let liquor boil down to a cupful. Add to it butter 
 the vsize of an eg'g", teaspoonful of pepper, little 
 allspice and a beaten eg"<;^. Stir through the meat 
 sliced hard boiled eggs. Lay in a mould and press. 
 Serve in a dish garnished with parsley. 
 
 Mrs. Amy Falla. 
 
 ROAvST CHICKKN 
 
 ; Dress the chicken nicelv, leaving it w^hole. For 
 the dressing take a pint and one half of bread 
 crumbs, moistened with water, a medium sized 
 onion sliced thin, sage, salt, pepper and butter 
 to taste. Stuff the fowl and lav in a self-basting 
 pan. If an open pan is used, there must be water 
 in it. Baste and turn often. 
 
 Mrs. W. L. KKNNKin^ 
 
 STKWFD CHICKKN 
 
 Prepare and cook chicken in the same manner 
 as for chicken pie. Just before chicken is quite 
 done, pare a cjuantity of potatoes, cut them in 
 two, lav them on top of chicken. Let them l)oil 
 until done, then take potatoes up on plate by 
 themselves. Turn pint of sweet cream in with the 
 chicken, thicken with flour, wet with sweet milk, 
 .season with pepper, salt and plent\ of butter. 
 Sweet milk will answer in place of cream, but 
 will recjuire more butter. 
 
 Mrs. a. C. Palmkr. 
 
 RAISIN STUFFING FOR TURKFY 
 
 Take one pound of freshlv minced beef, a 
 small onion, a little parslev and thvme, one })ound 
 
POULTRY AND GAME 62 
 
 of seeded raisins and a tablespoonful of butter. 
 Mix these and cook for about ten minutes. Grate 
 some stale bread, orpreferably crackers, and with 
 a beaten e^^ bind the mixture. To keep it moist, 
 add two tablespoonfuls of any «i;-ood table sauce. 
 Salt and pepper to taste. 
 
 Mrs. Amos Harris. 
 
 ROAST TURKEY 
 
 (New Enj^-land Fashion). 
 
 Pick, singe, draw, wash and dry. After this dip 
 turkey two seconds in boiling water and then two 
 seconds in ice water. This makes it look plumj). 
 Cut the neck off close to the body, leaving the 
 skin longer, draw over and tie. Skewer the legs 
 close to the sides after removing the first joint. 
 Fasten the wings to the sides in the same manner, 
 first cutting away the pinions or first joints. Put 
 the giblets to boil in a quart of water. Allow one 
 and three-fourths hours to roast a turkey weigh- 
 ing ten pounds. If at all tough, boil an hour or 
 more before roasting. Some cooks parboil even a 
 voung turkey before baking. A little water will 
 be needed in the ]^an. Baste with salt and water 
 once, then cover with lumps of butter and after- 
 wards baste with the drippings. Slices of fat 
 bacon or fat pork may be sliced over the fowl, 
 fastening them down with v'^mall skewers. When 
 nearlv done, dredge with flour and baste with 
 melted butter. Stuff with the following force- 
 meat : five pints of bread crumbs, one-fourth ]:)()und 
 of salt j)ork chopped, butter size of an e^g, salt, 
 ])ep])er, savory or sage, and two eggs well beaten. 
 Mix well before using 
 
 Mrs. H()1J)i:n. 
 
63 POULTRY AND GAME 
 
 ROAST TURKEY, NO. 2 
 
 Select young turkey, remove all the feathers 
 carefully, singe over a burning newspaper, then 
 draw, remove the crop carefully, cut off the head 
 and tie the neck close to the body by drawing 
 the skin over it. Now rinse the inside of the tur- 
 key with several waters and in the next to the last 
 put in a teaspoonful of soda as sometimes the in- 
 side of a fowl is very sour, especially if it is not 
 freshly killed. The soda, tends to cleanse and 
 sweeten the inside of the fowd. After washing, 
 wipe the turkey dry inside and out with a clean 
 cloth. Rub the inside with salt then stuif the 
 breast and body with the dressing for fowls. Sew 
 up the turkey with strong thread, tie the legs and 
 wings to the body, rub it over with melted butter, 
 sprinkle with pepper and salt, dredge with a little 
 flour, put it in a dripping pan, pour on a cup of boil- 
 ing w^ater and place in the oven to bake. Baste it 
 often turning it around so every part will be thor- 
 oughly baked. When pierced with a fork and the 
 liquid runs out perfectly clear, the fowl is dore. 
 If any part is likely to scorch, pin a thin piece of 
 buttered paper over it. A hfteen-pound turkey 
 requires three or four hours to bake. Serve with 
 cranberry jelly. When vou put the turkey in the 
 oven to roast, put the neck, heart, liver and gi;cz- 
 ard into a stew pan with a pint of water. Boil un- 
 til they become quite tender, then takeout of the 
 water, chop the heeirt and gizzard, w^ash the liver 
 and throw away the neck. Return the chopped 
 heart, gizzard and liver to the liquor in whi«.h 
 they were boiled, set to one side £ind when the 
 turkey is done, it should be added, to the gravy 
 that dripped from the turkey. Having first skim- 
 med off the fat from the surface of the dripping- 
 
POULTKY AND GAME 64 
 
 pan, set all over the fire and boil three minutes, 
 then thicken with Hour. It will not need brown- 
 ed flour to thicken the g"ravy. The garnishes for 
 turkey or chicken are fried oysters, thin slices of 
 ham, slices of lemon, fried sausag"es and parsley. 
 DRESSING, — For an eight or ten pound tur- 
 key, take two quarts of baked meal, add a table- 
 spoonful of lard, some chopped onions browned 
 in butter and two eggs. Flavor to taste with salt, 
 pepper, sage and thyme and stuff the turkey. Sew 
 well around the neck so as to prevent the dress- 
 ing from falling out. MRvS. Jordan Young. 
 
 DRFSSINCx FOR TURKEY OR 
 ROAST MEATS 
 
 Mix stale bread crumbs or pounded crackers 
 w4th butter, salt, pepper and an e^g. Add sum- 
 mer savory or sage; if desired, chopped oysters 
 may also be added. Mix thoroughly together add- 
 ing a little warm water for wetting if necessarv. 
 
 Mrs. a. C. Palmer. 
 
 TURKEY DRESSED AVITH OYSTERS 
 
 For a ten-pound turkev take two pints of bread 
 crumbs, one-half teacupful of butter cut in bits, 
 three tablespoonfuls of hot water, one teaspoon - 
 ful ]:>()wdered thyme, pe]:)])er and salt to taste, one 
 (juart ol ovsters well drained. Mix these ingred- 
 ient^thoroughlv, except the oysters. Rub the tur- 
 key well inside and out with salt and ])epper, then 
 fill with a teaspoonful of the dressing, alternat- 
 ing with the oysters until stuffed. Strain the 
 oyster liquor and use to baste the turkey. Cook 
 the giblets in a pan with a verv little water and 
 cho]) them fine. Add suflicient water and brown- 
 
65 POULTRY AND GAME 
 
 ed flour for thickenin*^'. A fowl of this size will 
 require three hours in a moderate oven. Garnish 
 as for roast turkey. Serve with cranberry sauce 
 and vegetables. Mrs. John Minto. 
 
 PIGEON ROASTKD 
 
 DrCvSs, and stuff with bread crumbs seasoned 
 with butter, salt and a little mace, adding three 
 o^^sters to each bird. Sew up and baste frequent- 
 ly with melted butter. Roast one-half hour care- 
 fully. Some prefer apple stuffing-. Pig-eons 
 should be tender to roast. Lay them on the dish 
 in a row. Mrs. John Minto. 
 
 PIGEON PIE 
 
 Prepare the pigeons; cut in four pieces and par- 
 boil. Line a baking dish with rich paste and fill 
 in with the pigeons, mixing with bi^ts of bacon or 
 salt pork. Season with a little parsley and enrich 
 with butter cut in bits. Dredge with flour and 
 pour in the water they were parboiled in. Cover 
 with the paste leaving an opening for the escape 
 of steam. Bake one hour. 
 
 Mrs. C. H. Wh^liams.^ 
 
 QUAIL PIK 
 
 Prepare and cook the same as pigeon pie. The 
 quails may be left whole and stuffed, using the 
 same stuffing as for any roasted fowl, Slices of 
 hard boiled eggs added are very nice. 
 
 Mrs. C. H. WiLLiAiVis. 
 
 QUAIL ON TOAST 
 Dress carefully, removing the feathers without 
 
POULTRY AND GAME 00 
 
 scaldinjj. Split down the back and put into salt 
 water for a time, then dry. Butter carefully, sea- 
 son with pepper and salt and broil on a grid-iron, 
 turning frequently. When done, butter well and 
 serve on hot buttered toast, a quail, breast up, on 
 each slice. Serve on a hot dish. Garnish with 
 currant jelly. Mrs. Esther Williams. 
 
 ROAST WILD DUCK 
 
 Parboil with an onion in each to remove the 
 fishy flavor. Use a carrot unless there is to be 
 onion in the dressing. Stuff with the same dress- 
 ing as used for Mallard duck and roast until ten- 
 der, basting first with melted butter and then with 
 the gravy in the pan. Thicken the gravy with 
 browned flour and stir in one tablespoonful of 
 currant jelly. Serve separately. 
 
 Mrs^ John Minto. 
 
 RABBIT STEW 
 
 Prepare the same as venison, boiling until ten- 
 der and serving in the same manner. A little minc- 
 ed onion added is very tiice. Add a little butter 
 to the gravy if necessarv. 
 
 " Mrs.W. F. Allen. 
 
 RABBIT FRIED 
 
 Skin, disjoint and wi])e the ral)bit perfectly 
 dry. Frv the same as chicken, parboiling unless 
 perfectly tender. They may be dipped in flour 
 before frying. Mrs. J. H. JuDD. 
 
 RABBITS FRICASSEED 
 Disjoint and put in a stew pixn. seasoning with 
 
67 POULTRY AND GAME 
 
 cayenne pepper, chopped parsley and a little salt. 
 Cover with a pint of hot water and stew slowly. 
 When nearly done, add some bits of butter rolled 
 in flour. Before removing from the fire pour in 
 half a small teacupful of thin cream or rich milk. 
 Serve the meat in a hot dish, pouring" the g"ravy 
 over it. Mrs. Jordan Young. 
 
 RABBIT ROASTED 
 
 Skin, clean and lay in salt water while prepar- 
 ing" the following dressing. Mince a slice of fat 
 salt pork and mix with sufficient moistened bread 
 crumbs to fill the cavity, seasoning it with salt, 
 pepper and thyme. Stuff the rabbit with this and 
 sew up closely. Cover with slices of salt pork 
 bound on with cords or fastened with skewers. 
 Pour in a cupful of water in the pan and bake an 
 hour, basting frequently and adding a little lemon 
 juice to the drippings. Dredg"e with flour, brown 
 and remove from the oven. Serve on a h(jt ])latter 
 removing the slices of pork and garnishing the 
 edg"e of the platter with them. Thicken the strain- 
 ed gravy with browned flour and season with but- 
 ter, two tablespoonfuls of lemon juice or a little 
 vineg'ar, pepper and salt to taste. Let it boil up 
 and then serve. If pork is not used in roasting, 
 rub the rabbit with butter well before putting in 
 the oven and jiour melted butter over it when 
 served, garnishing with sliced lemon and g'reens. 
 
 Mrs. Jordan Young. 
 
 FRIED BELGIAN HARE 
 
 Take a young Belgian hare; cut it into medium 
 sized pieces, roll in flour and fry one-half or three- 
 quarters of an hour in beef drippings or lard and 
 
POULTRY AND GAME 68 
 
 butter mixed. Brown nicely; season with salt and 
 pepper. If it is an old Belgian hare, cut in pieces, 
 boil until tender, but not until it drops from the 
 bones. Then roll in flour and brown nicely in but- 
 ter. Season with salt and pepper. 
 
 Mrs. W. L. Kennedy. 
 
 RABBIT PIE 
 
 Boil the rabbit until tender. Season well with 
 butter, salt and pepper. Thicken the gravy with 
 flour rubbed smooth in a little water. Have plenty 
 of gravy. Put the meat and gravy in to a pudding 
 dish. Make a rich biscuit dough, roll out the size 
 of the dish, cut two or three places in the top for 
 the steam to esc^ipe, then bake until the crust is 
 done. Serve in the dish in which it is baked. 
 
 Mrs. W. L. Kennedy. 
 
 SMOTHKRKD BKLGIAN HARK 
 
 Take a young hare, cut in pieces, roll in flour, 
 place in a baking pan, sjjrinkle a little more flour 
 over it, season with butter, pepper and salt, al- 
 most cover with hot water, then place in the oven 
 and bakt^ until done, turning often and adding 
 water as needed. Mrs. W. h. Kennedy. 
 
 TO COOK A YOUNG RABBIT 
 
 Soak several hours in salt and water. Cut in 
 suitable pieces for serving; roll each piece in flour 
 and ])lace in a kettle containing a little hot fat and 
 turn until nicely l)rowned. Then add a peeled to- 
 mato, an onion, a tew slices of carrot and turnip 
 and a green or red pepper, also a pinch of mace, 
 
69 POULTRY AND GAME 
 
 cloves, cinnamon, and salt and pepper to taste and 
 a pint of water. Cover very closely and cook very 
 slowly until tender. Serve on a large platter with 
 the strained gravy poured over it. 
 
 Semie Turner. 
 
 SMOTHERED BIRDS 
 
 Prepare and put in boiling vi^ater for ten min- 
 utes. Remove, arrange in a baking pan and sea- 
 son highly with pepper and salt, putting a lump of 
 butter on each bird. Pour in the pan a little water 
 to which has been added enough vinegar to give 
 it a slightly sour taste. Dredge the whole slight- 
 ly with flour; cover with another pan and bake 
 until done. 
 
 Mrs. McCully. 
 
 SQUAB PIK 
 
 Six squabs, four tablespoonfuls of butter, one 
 quart of broth or water. Scald the squabs, pick, 
 singe and draw. Cut down the back first like 
 chickens for broiling, then cut in halves, wash and 
 wipe dry. Rub each piece with salt and pepper, 
 roll in fl(^ur and fry slightly in melted butter. 
 Arrange them in a deep baking dish, pour in the 
 broth or water and stew in the oven until ten- 
 der. Then season the liquor and thicken slightly, 
 if necessary. Cover with a good pie crust and 
 l)ake twenty minutes, leaving an opening in the 
 crust for the steam to escape. The crust should 
 be kept well out of the liquor while baking. An 
 inverted cup set in the center of the dish will 
 support it. Mrs. Wm. Humphreys. 
 
 SQUIRREL POTPIE 
 
 Skin, clean and disjoint two or three s(juirrels 
 
POULTRY AND GAME 70 
 
 sides of a deep baking- dish with a nice crust. Lay 
 the rabbit in the dish, pour in half the gra.vy, 
 dredge lig'htly with flour and add a few bits of 
 butter. Roll out the upper crust, cover carefully, 
 bein^ sure to leave a hole in the top for the escape 
 of steam. Bake in a quick oven one hour. Before 
 sending^ to the table, pour in the remainder of the 
 hot gravy. Mrs. C. H. Williams. 
 
 VENISON RIB ROAST 
 
 Have the bones removed from two or three ribs 
 of venison; roll in a thin slice of salt ])ork, tie 
 tightly in shape, season, dredge with flour and 
 roast. Serv^e with vSpiced currants or gooseberry 
 catsup. Mrs. C. H. Williams. 
 
 VENISON STEW 
 
 The most inferior cuts will do. Cut the meat 
 in small pieces to cook. Cover with water and boil 
 two hours, adding more boiling water if needed. 
 Season and thicken the g-ravy with browned flour. 
 
 Mrs. JoiLN WiLDKK. 
 
 VENISON STEAKS 
 
 Heat the grid-iron well, butter the bars and lay 
 on the steaks which should be cut from the neck 
 or haunch. Broil thoroughly as venison requires 
 more cooking than beef. Save all the gravy poss- 
 ible. Serve with currant jellv laid on each piece. 
 Heat the plates. Mrs. C". H. Williams. 
 
Weats. 
 
 Mrs. Kathryn Harden. 
 
 '■'Tis not the food, but the content, 
 That makes tlie table's ineiriment. 
 Where trouble serves the board, we eat 
 '!he plattt'rs there as scjon as meat. 
 A little pipkin, with a bit 
 Of mutton, or of veal in it, 
 i^et on my table trouble free. 
 More than a feast contenteth me." 
 
 Herrick. 
 
 To be a g^ood meat cook, one should know the 
 parts of the animals sold in the markets and their 
 economical uses. The piece to select for a prime 
 roast is the first five ribs. The middle ribs are 
 «j"ood for roasts and the next or chuck ribs are 
 second choice. Very good steak may be cut from 
 these ribs also. The shoulder is considered best 
 for pot roasts, stews, soups, hash, and mince-meat; 
 the brisket for soups or corned beef; neck for saus- 
 ages, mince pie meat and soup. Rump makes good 
 corned beef, stews and steaks. The round for 
 steaks, pot roasts, boiling and stewing; shin for 
 hashes and soups; thick flank for stews, corned 
 and pressed beef, also a nice boiling piece; thin 
 flank for corned beef and boiling. 
 
 In pork, the leg makes roasts and smoked ham; 
 sirloin, fine chops and roasts; foreloin, second 
 choice roasts and chops; neck, inferior roasts and 
 boiling pieces; the shoulder is used mostly for 
 pickling and smoking and is also very fine for 
 boiling, whether fresh or corned. The head is 
 used for head cheese, puddings and the like. Jowl 
 is nice for smoking; the feet are used for souse 
 and for pickling. 
 
POULTRY AND GAME 72 
 
 The loin of mutton, the best end, is used for 
 fillinjj- and roasts and makes fine chops. The rest 
 of the loin, second choice, is used for chops 
 and roasts; the rump end for boiling and roast- 
 inj^; shoulder for boilinj^-, filling- and roasting; leg 
 mostly used for chops, roasting and boiling; breast 
 and .flank used for stews, meat pies and cheap 
 roasts; neck for stews. 
 
 Good beef is a bright red with plenty of fat. 
 ()ld beef is a dark red and coarse grain. If the 
 rind of pork is rough and thick and cannot easily 
 be impressed with the finger, it is old. Measly 
 pork is almost poisonous and may be easily de- 
 tected, the fat being full of small kernels. " The 
 flesh of fresh pork will look cool and smooth; 
 when moist or clammy, it is stale. Good mutton 
 is a bright red color and a firm grain. The fat is 
 white and clear. 
 
 The more gently meat boils, the more tender 
 it will become. Allow twenty minutes for the 
 boiling of each pound of meat. In boiling fresh 
 meat, to make it rich and nutritious, it should be 
 placed in a kettle of boiling water and skimmed 
 well as soon as it begins to boil. The meat should 
 be turned occasionally and kept well under the 
 water and fresh hot water supplied, as it evapor- 
 ates very rapidly in boiling. No salt should be 
 added until the meat is nearly done, as it extracts 
 the juices in boiling. Salt meat should be put on in 
 cold water so that it may freshen in cooking. Al- 
 low twenty minutes to the pound for fresh, and 
 thirty-five for salt m.eats, the time to be modified, 
 of course, by the (|uality of the meat. A pod of 
 red pei)pers in the water will prev<.mt anv un- 
 pleasant Oder from filling the house. Roast meats 
 re()uir(' a brisk fire. Baste often. Twenty min- 
 utes is rc'(juired for roasting each pound of frt-sh 
 
73 MEATS 
 
 meat. Broiled meatvS, to retain their juices, should 
 be broiled over red hot coals, entirely free from 
 smoke, and the coals sufficiently low enoug^h in the 
 grate so as not to sear the meat when first plac- 
 ed over the heat. Turn steaks and chops fre- 
 (juently, that every part may be evenly done. Do 
 not stick the fork in the lean part, always in the 
 fat or outer skin. The best pieces for broiling- 
 are the porter-house, sirloin and rump. 
 
 Plow TO MAKJi: A ROUND vSTKAK 
 TENDER 
 
 Any piece from the round mav be prepared so 
 as to be as tender as the most delicate sirloin if 
 care be taken with it. Spread vour steak with 
 (xower's olive oil instead of beating it to bruivse 
 the fibres, which lets the juice run out into the 
 fire. Let it remain an hour or so in the oil before 
 cooking. Broil (juicklv so that each side will be 
 thoroughly charred, then prop up your broiler so 
 as to be a little further from the fire for the slov\ - 
 er heating through that cooks the inside juices 
 without losing them. Melt a bit of l)utter in two 
 tablespoonfuls of vinegar and pour it over the 
 steak while hot. This finishes the tendering ])ro- 
 cess and makes appeti;cing gravy. You can sub- 
 stitute lemon juice for the vinegar; all that is 
 needed is an acid that will make the fibre tender. 
 Additions can also be made to the vinegar of a 
 little chopped onion and the yolks of one or two 
 eggs with a very little cayenne, if vou wish to 
 have a rich gravy. 
 
 There are two methods of frving, one with a 
 very little fat. The pan and the fat must be hot 
 before the meat to be fried is put into it. If the 
 pan is hot and just enough fat to keej) the meat 
 
MEATS 74 
 
 from stickino- to it, the heat bcinj? inaiiitained 80 
 that it will cook quickly, it will be nearly as nice 
 as if broiled. The other method of frying con- 
 sists of entirely immersing- the article to be cook- 
 ed in sufficient smoking hot fat to cover it, and 
 keepino- the fat at that de.i^^ree of heat until the 
 food is brown. It should then be taken out with 
 a skimmer and laid on brown paper for a moment 
 to free it from ^rrease. 
 
 BKKF ROAST 
 
 Place the top round of beef in pan of very hot 
 fat and put in a hot oven to sear quickly. Turn 
 when the lower side is seared and let the top side 
 rest in the fat and sear. Then place the ^rate 
 underneath the meat so that the meat will not 
 come in contact with the fat. Baste about every 
 ten minutes. After it is seared, sift a little flour 
 ov^er the meat. Cook about fifteen minutes to the 
 pound. Have verv hot oven for the first one- 
 quarter of an hour, then moderate oven. 
 
 GRAVY, — Uvse two or three tablespoonfuls of 
 the fat left in pan and one and one-half tablespoon- 
 fuls of flour. Rub flour smooth in the fat; add one 
 teaspoonful of salt and a little pepper. Cook them 
 together until it froths. Add two cupfuls of boil- 
 ing water. Miss Kmma Barnktt. 
 
 FILLKT OF BKKF, SPANISH 
 
 4 pounds fillet of beef, 
 
 % pound suet, 
 
 1 onion, 
 
 1 large tomato, 
 
 1 chili pepper, 
 
 3 cloves. 
 
75 MEATS 
 
 1 teaspoonful each, vinegar and sug-ar, 
 Salt and davsh of pepper. 
 
 Slice the suet thinly into an iron pot and fry 
 until melted. Then slice in the onion and fry until 
 brown. Put in the meat and brown on all sides. 
 Add juice of tomato, chili pepper, cloves, vine<J"ar, 
 sugar, salt and pepper. Put in a little hot w^ater, 
 just enough to keep the meat from scorching. 
 Cover tightly and cook slowly imtil tender. Serve 
 with brown gravy. Mrs. W. P. Falla. 
 
 BKKF A LA mode: 
 
 4 pounds of beef from rump, 
 /^ cup of vinegar, 
 
 2 teaspoonfuls of salt, 
 
 % teaspoonful of pepper, 
 % teaspoonful of allspice, 
 % teaspoonful of mustard, 
 % teaspoonful of cloves, 
 
 1 onion, 
 
 A handful of flour. 
 Make these into a pickle and soak the meat in 
 it over night, turning several times. Take out of 
 pickle in the morning and cook very slowly with 
 one onion, one-half a carrot, one-half a turnip, 
 one tablespoonful of mixed herbs and two cupfuls 
 of hot water. Cut vegetables in cubes. 
 
 Mrs. Klekritrgrr. 
 YORKSHIRp; PUDDING 
 
 4 tablespoonful s flour, 
 
 2 eggs, 
 
 1 jjint milk, 
 
 1 cupful water. 
 
MEATS 76 
 
 Make a line pavste of flour and milk. Pour the 
 water into a bowl with the well beaten eg^j^^vS and 
 beat to a froth. Add this to the paste and cook 
 in same pan with the meat. 
 
 MaGGIK DARLIN{i. 
 
 HAMBURCxKR ROAST 
 
 2 pounds of Hamburg^er steak, 
 Piece of fat pork, 
 2 ejr^s, 
 
 1 cu])ful bread crumbs, 
 Onion or parsley, 
 
 ^4- cupful milk, 
 Salt and pep])er. 
 Mix the steak and fat pork, chopped fine with 
 egg's, bread cruml^s, onion or parsley, chopped 
 fine, and the milk. Season and shape into loaf. 
 Put in a baking pan with water and bake for one 
 hour. Baste frequently. Nice hot or cold or slic- 
 ed and fried in butter for breakfast. 
 
 Mrs. Gkok(;k Scane. 
 
 MKAT LOAF 
 
 2 pounds of Hamburger steak, 
 1 cupful l)read crumbs, 
 
 !^ cu])ful of \yater, 
 
 Pepper, salt, parsley and butter. 
 Mix the meat vyith the bread crumbs, j)epper, 
 salt and a little chopped parsley. Add the beaten 
 eggs and one-half cupful of water. Put in a bak- 
 ing pan with butter under and over and bake for 
 three-quarters of an hour. Serve with thin gravv 
 and macaroni :■ round the loaf. 
 
 MA(i(iiic Darling. 
 
77 MEATS 
 
 MKAT CROOUKTTES 
 
 1 pint of cold chopped meat, 
 y2 pint of milk, 
 
 1 tablespoonful butter, 
 
 2 table.spoonfuls flour, 
 1 teaspoonful vsalt, 
 
 1 teaspoonful pepper, 
 
 1 teaspoonful parslev, 
 
 1 teaspoonful onion juice, 
 
 1 egg" and bread crumbs. 
 Put the milk over the lire. Rub tog^ether the 
 butter and flour, add to the boiling milk and stir 
 until smooth and thick. Add the salt, pepper, 
 parsley and onion juice to the meat. Mix with the 
 paste and vset aside to cool. When cold, form into 
 croquettes, drop in the eg^g^ and bread crumbs and 
 fry. Chicken is good this way also. 
 
 Mrs. M. L. Parkhurst. 
 
 MKAT BALLS 
 
 1 pint of chopped cold meat, beef is best, 
 ^ pint of stale bread crumbs, 
 1 tablespoonful chopped parsley, 
 yi teaspoonful gyrated lemon rind, 
 
 1 teaspoonful salt, 
 
 2 eggs well beaten. 
 
 Mix and divide into balls size of walnut. Make 
 a batter of one beaten eg"g" and one-half cupful of 
 milk. Stir in carefully one-half cupful of Hour. 
 Drop the meat balls into this batter and then in- 
 to smoking hot fat to fry until brown. 
 
 Mrs. M. L. Parkhurst. 
 
 MINCED MEAT 
 Two cupfuls of minced meat with one cupful 
 
MEATS 78 
 
 of brown gTavy added to the meat. Season as 
 you wish. Make a short cake and spread the meat 
 between the layers. Emma Barnett. 
 
 POTTKD MEAT 
 
 Chop the cold meat fine and rub to a paste add- 
 ing to each half pint one-eig^hth teaspoonful of 
 pow^dered mace, (or if preferred, thyme or sum- 
 mer savory) and two ounces of butter melted. 
 Season lig-htly with salt and pack into a cup or 
 tumbler. Pour over it a little melted suet and it 
 will keep for a week in a cool place. Tongue, 
 chicken or baked liver are the best meats for pot- 
 tinj^r. Mrs. M. L. Parkhurst. 
 
 U^AT OMELET 
 
 Mince up pieces of cold meat, puttinj^ in a few 
 crumbs of either bread or crackers and enou^i^h 
 e^^s to bind them toj^ether. Season well; put in 
 a well buttered ])an and bake, or fry if preferred. 
 
 Mrs. Frrd'Nrt.son. 
 
 COTTAGE pip: 
 
 3 cupful s of cold meat, 
 
 2 tables])oonfuls of minced onion, 
 
 2 tablespoonfuls of butter, 
 
 2 tablespoonfuls of Hour, 
 
 1 cu]>ful of brown stock, (or j^'ravv or milk), 
 
 2 teaspoonfuls of salt, 
 
 ':+ teaspoonful of |)epper, 
 
 3 or 4 cupfuls of mashed potatoes. 
 
 Cut up the meat in one inch cubes and put in a 
 l)uddin<4' dish. Melt the butter and cook the onion 
 
79 MEATS 
 
 in il until light brown, then add the flour. Re- 
 move from the stov^e to stir in the flour, then put 
 back on the stove and cook a minute or two. Add 
 the stock, pepper and salt and stir until it boils. 
 Pour about one-half of it over the meat, then 
 spread the mashed potatoes over the top. Roug-h- 
 en the top of the potatoes with a fork and bake 
 twenty minutes in top of oven. Serve quite hot 
 with the rest of the g-ravy strained. 
 
 Mivss Barnktt. 
 
 BKEF POTPIK 
 
 3 ])<>unds of round beef, 
 ] large carrot, 
 
 1 onion, 
 
 1 turnip, 
 
 Yz cupful of celery, 
 
 1 or 2 tomatoes, 
 
 2 tablCvSpoonfuls of butter, 
 
 4 tablespoonfuls of flour, 
 
 3 cupful s of hot water, 
 3 teaspoonfuls of salt, 
 
 y2 teaspoonful of pepper, 
 1 tablespoonful of chopped parsley. 
 Put the meat, cut in small pieces, in hot water 
 and cook for about three-quarters of an hour at 
 simmering point. Then add vegetables, cut in 
 small dice and simmer until meat is tender. Melt 
 butter and add flour; cook until frothy. Stir into 
 'the stew. Add the chopped parsley last; then you 
 may drop in the dumpling\s and cook about 
 twelve minutes covered tightly. 
 
 Miss Kmma BARNbrrr. 
 
 RICK AND MKAT CROQUETTES 
 
 1 cupful ])oile(l rice, 
 
MRATS 80 
 
 1 cupful tinclv c hupped meat, 
 1 teaspoonfui butter, 
 5^ cupful milk, 
 
 Put milk on to boil, then add meat, rice and 
 vseavsoninj^. When it boils, add the egg well beat- 
 en. Stir one minute, cool and shape into balls. 
 Roll in egg and cracker crumbs and fry. 
 
 Maggik Darling. 
 
 WASH DAY MEAT PIK 
 
 Made from cold veal and chicken left over from 
 Sundav. Chop the veal but not too tine; season 
 with a little salt, pepper, nutmeg and also the 
 iuice of a lemon; separate the chicken from the 
 bones and chop it; season with half a bunch of 
 hnelv cho])j)ed celery, and a piece of butter the 
 size of an egg cut in small pieces. Have the 
 chicken gravv hot and half a dozen hard boiled 
 eggs cut in quarters. For the crust, use two cup- 
 fuls of tiour, two tablespoonfuls of cottolene, 
 or lard, nearly a teaspoonfui of baking ])()wder, 
 one egg and enough milk to make a soft dough. 
 Line the sides of a pie dish with a crust (me- 
 cpiarter inch thick, place the veal in the bottom 
 of the dish, then a layer of the eggs, then the 
 cho]){)ed chicken Pour the gravy over the pie. 
 enough to make it (piite moist. Cover with a 
 crust one-(|uarter inch thick. Bake in a slow oven 
 one-half hour and send to the table in the dish in 
 which it was baked. Mrs. W. K. Falla. 
 
 HAKKD HASH, SPANLSH 
 
 1 cupful cold cooked pork. 
 
SI MEATS 
 
 1 cupful cold cooked beef, 
 
 1 onion, 
 
 2 chili peppers, 
 
 1 spritr of parsley, 
 
 3}4 cupfuls bread crumbs, 
 
 1 cupful of strained tomatoes, 
 
 ^2 cupful olives, 
 
 % cupful butter. 
 
 Sage, th3"me, salt and pepper. 
 Chop fine the beef, pork, onion, chili, and 
 parsley. Add the bread crumbs, tomatoes, olives, 
 butter and the seasonings. Mix well and bake in 
 a buttered pan until brown. Serve with tomato 
 sauce made as follows: two cupfuls of tomatoes, 
 one small onion, one sprig of parsley, one leaf of 
 celery. Simmer twenty minutes, press through a 
 sieve, then add one tablespoonful of butter. Let 
 come to a boil and thicken with one tablespoonful 
 of flour. Salt and pepper to taste. 
 
 Mrs. W. F. Falla. 
 
 A BREAKFAST DISH 
 
 Take one-half pound of sliced dried beef; pull 
 into small pieces. Have a quart of milk boiling, 
 into which drop the beef with a good piece of 
 butter and a little jjepper. When it comes to a 
 boil, thicken with flour. Toast a slice of bread for 
 each person and poach in hot water the same 
 number of eggs. Place one on each slice of toast. 
 Put on a large platter and pour over the dried 
 beef dressing. Amy Falla. 
 
 STUFFFD BFFFSTFAK 
 
 Take a good round steak and spread on it a 
 well seasoned forcemeat. Roll up and fasten well. 
 
MEATS 82 
 
 Roast for one-half hour, remove from the pan 
 and serve with the gravy thickened a little and 
 seasoned. LiZZiE Kaisrr. 
 
 TO MAKE A STEAK TENDER 
 
 Toug-h steak or mutton chops may be improv- 
 ed by partly frying; then adding tomatoes and 
 allowing meat to simmer for three-quarters of an 
 hour. MRvS. D. Hallock. 
 
 SPICED BEEP 
 
 Ribs of beef, 
 
 Brown sugar, 
 
 Ground mace, nutmeg, allspice, cloves, 
 
 ginger and salt. 
 Take out the bcmes and rub meat well all over 
 with sugar. Next day rub in the spices which 
 should be well mixed. Then rub in sufficient salt 
 to make a brine. Rub with salt and turn each day 
 for ten davs or two weeks according to the size 
 of the meat. Take out of brine, roll and bind 
 tightly. Cut into cold water and boil not less than 
 four hours. Place in a dish with weights to press 
 it. Donotremove the binding until cold. A tongue 
 prepared in the same wav is very good. 
 
 Mrs. Thomas Nock. 
 
 STUFFED VEAL WITH (;REP:N PEAS 
 
 Remove the large bones from a loin of veal. 
 Stuff the cavities thus made with a good force- 
 meat of chopped pork, crumbs and seasoning, 
 also a few chopped mushrooms. Cover the sides 
 with thick sheets of greased writing paper. Put 
 a cupful of SOU]) stock or gravv in the dripping 
 
83 MP. A IS 
 
 pan and baste well for an hour with butter and 
 water, afterwards with the gravy. Cook twelve 
 minutes to the pound. Take off paper during- la.st 
 half hour, dredge with flour, baste with butter 
 and brown. Take up, keep hot while you skim 
 fat from gravy. Stir into it one-half cupful of 
 chopped mushrooms and a little browned flour. 
 Have ready some green peas boiled and seasoned 
 and make a circle of them about the veal when 
 served. MRvS. Amy Palla. 
 
 VKAL BALLS . 
 
 Mince fine some cold veal. Add a few bread 
 crumbs, an egg, pepper and salt. Mould into balls 
 and fry in butter. When browned, remove from 
 the pan and arrange neatly on a hot platter. 
 Make a rich cream gravy of milk, flour and butter 
 and pour over the balls, serving with parsley. 
 Mrs. M. L. Parkhitrst. 
 
 PRESSED VKAL 
 
 Put about two pounds of veal in a pot with 
 enough water to cover and boil until tender, add- 
 ing salt to vseason. When about two-thirds done, 
 take out and cut in small pieces. There should 
 be about one-half pint of liquor left when the meat 
 is done, if more, boil down, adding a little dill to 
 flavor. Then add the liquor to the meat. Have 
 ready a bowl lined with slices of hard boiled eggs 
 and carefully put in the meat so as not to disturb 
 the slices of eggs. Press by putting over it a 
 plate with a weight on it. It will get firm with- 
 out pressing by putting it awav in a cool place. 
 When readv to use, turn out on a ])latter and 
 
MEATS S4 
 
 j^arnish with dill or parsley. 
 
 Mrs. D. H. Parkhurst. 
 
 WHITJC SAUCK FOR VP^AL SOUFFLK 
 
 4 tablespoonfuls of butter, 
 4 tablespoonfuls of flour, 
 
 1 teaspoonful of salt, 
 
 A little paprika and pepper, 
 
 2 cupfuls of scalded milk. 
 
 Melt the butter, stir in the flour off the stove 
 until smooth, then cook until froth}-. Add the 
 milk gradually, stirring all the time, until at boil- 
 ing point and all the milk is added. Beat until 
 smooth, and your sauce is ready for serving as 
 gravy, but if you want it thicker for serving 
 with meat, add one tablespoonful of flour extra. 
 
 Fmma Barnett. 
 
 VFAL SOUFFLF 
 
 2 cupfuls of linely minced veal, 
 l^A cupfuls of thick white sauce, 
 10 drops of celery extract, 
 
 yz teaspoonful of grated onion, 
 % teaspoonful of paprika, 
 ''4 teaspoonful of ])ep])er, 
 A little parslev, 
 
 3 eggs. 
 
 Mix together everything but the eggs. Cream 
 the yolks of the eggs (don't beat them) until per- 
 fectly smooth and mix them with the meat. Beat 
 up the whites of the eggs to a firm froth and fold 
 them into the meat. Pour into a well greased 
 dish, not more than two-thirds full. Sprinkle but- 
 tered crumbs over and bake in a moderate oven 
 until ])uffed u]) and brown; aV)out one-half hour. 
 
85 MEATS 
 
 Serve as soon as taken from the oven with brown 
 vsauce or tomato sauce. Kmma BarneTT. 
 
 MARBLKD VKAL 
 
 Boil the veal until very tender. Season to taste 
 and pound to paste in a mortar, using melted but- 
 ter as needed to form the paste. Skin a cold boil- 
 ed tongue and pound to a paste with butter. Pack 
 the veal and tongue in a mould in alternate layers. 
 Press hard with a weight on top and let harden. 
 Serve cold in thin slices. KaTK Mardkn. 
 
 POULKTTKS 
 
 Thin slice of butter, 
 
 1 large tablespoonful of Hour, 
 
 1 cupful milk or cream, 
 
 1 cupful strained tomato juice, 
 
 Worcestershire sauce, 
 
 Salt and cavenne pepper. 
 Melt and brown the Initter, stir in the ilourand 
 then the milk or cream. When thick, add a cupful 
 of tomato juice, salt, dash of cayenne pepper and 
 a little Worcestershire sauce. Cut up sweet- 
 breads and stir in the mixture. Serve on toavSt or 
 in patty shells. Liver or ovsters may be used in- 
 stead of sweet breads. Mrs. O. B. Wilbur. 
 
 SCOTCH BROTH 
 
 3 pounds of lean mutton, 
 
 Vl cui)ful of pearl barley, 
 
 ^cupful each, onion, turnip, celerv, carrot, 
 
 3 quarts of hot water, 
 
 3 teaspoonfuls of salt. 
 
MEATS 86 
 
 %. teaspoonful of white pepper, 
 
 2 tablespoonfuls of butter, 
 
 3 tablespoonfuls flour, 
 
 1 tablespoonful chopped parsley. 
 In making, first cut off fat, skin and bone and 
 put the bones into a vSauce pan and cover with 
 cold water. Brin«- to a boil slowly and cook while 
 )^ou are preparing- the meat. Cut up the meat in 
 small dice. Strain the water from the bones and 
 add that and enough cold water to make three 
 quarts to the meat. Let simmer and add the soak- 
 ed pearl barley to the meat. Then add the chop- 
 ped vegetables and cook slowly until the meat is 
 tender. Now melt the butter and add the flour 
 and cook until it froths; then stir it into the 
 broth. Add seasoning and the finely chopped 
 parsley. Serve hot. Emma Barnktt. 
 
 MOCK DUCK 
 
 Take a large pork tenderloin; cut about one- 
 half inch thick, pound and beat it until it is thin 
 and tender. Spread a thin layer of dressing on it, 
 roll and bind with strips of muslin. Roast until 
 done. At serving time remove the muslin, dust 
 with crumbs and and brown in the oven. Nice 
 hot or cold and served with apple sauce. 
 
 Mrs. W. K. Marden. 
 
 PORK CHOPS, SOUTHERN STYLE 
 
 Parboil the chops, remove from the fire and 
 dust with a little salt, pepper and sage; dip in 
 Q'^'y, then in crumbs and put into a dripping pan 
 with a lump of butter on each piece. Cover with 
 another pan and cook in a moderate oven until 
 
&1 MEATS 
 
 well done. Remove the pan and let them brown. 
 Serve with cream sauce after adding to it the 
 crumbs and dripping's found under the meat. 
 
 Kate Harden. 
 
 BACON SCRAMBLE 
 
 Put a cupful of minced raw bacon into the fry- 
 ing- pan and fry until the bacon is crisp. Have 
 ready five fresh well beaten eggs with a table- 
 spoonful of cold water. Pour the eggs into the 
 pan on the bacon and cook until the eggs are done 
 but not hard, stirring all the time. A nice break- 
 fast dish. K. Marden. 
 
 BACON, RIGHTLY BROILKD 
 
 The only way to cook bacon — both for the 
 matter of appearance and for digestive qualities — 
 is to broil it, not over a bed of coals, but in a very 
 hot ov^en. Cut the bacon in thin slices, rejecting 
 the rind. Lay the pieces on a fine wire broiler. 
 Place it over a dripping pan and set it in a hot 
 oven. It requires to be turned just once. Drain 
 the bacon on brown paper. If vou wish to serve 
 calf's liver with this, sprinkle the liver with pep- 
 per and salt, roll it in flour and fry brown in the 
 bacon drippings. Serve with a curled morsel of 
 bacon on top of each piece of liver. 
 
 Mrs. a. Harris. 
 
 PRIKD CALF'S LIVER, ITALIAN STYLE 
 
 Chop or slice an onion and f rv in a little olive oil, 
 (Gower's is best). Lift out the onion, roll slices of 
 calf's liver in flour and frv until brown and quite 
 
MEATS 88 
 
 done. Take out the liver, thicken with brown Hour 
 the oil in the f rying^ pan, adding some chopped 
 olives to it, and pour over the liver. 
 
 Mrs. M. L. Parkhurst. 
 
 TONGUE IN ASPIC JELLY 
 
 Arranjje a layer of hard boiled eggs sliced on a 
 layer of as])ic chilled in a mould. On sides of the 
 chilled mould dispose slices of cucumber pickles 
 and slices x)f tongue adding enough aspic jelly to 
 hold the slices together. Let stand some hours. 
 Garnish with cress and quarters of eggs. 
 
 Lizzie Kaiser. 
 
 TO curp: hams and bacon 
 
 Sprinkle the bottom of a barrel with salt. Rub 
 each piece of meat with salt. Let it la}' three 
 days, then drain. Put in the following brine for 
 four or six weeks; then smoke five or six days 
 with apple or oak wood, green is best, or paint 
 with liquid smoke. 
 BRINE,— 
 
 8 gallons of water, 
 12 pounds of common salt, 
 3 ])ounds of brown sugar, 
 3 ounces of salt jjetre, 
 3 teaspoonfuls of concentrated Ive. 
 Boil all the ingredients together and skim. 
 After it is cold, jjour over the meat. 
 
 Mrs. S. Chambers. 
 
 CURRY OF MUTTON 
 
 S]irinkle one cuj^ful of rice into a large kettle 
 ol boiling water. Boil rapidlv for twentv min- 
 
89 MEATS 
 
 utes; drain and place it in the oven to steam. Put 
 one tablespoonful of butter in a sauce pan, add a 
 small onion cut into thin slices. Cook for about 
 ten minutes, then add a tablespoonful of curry 
 powder, one tablespoonful of flour and half a pint 
 of boiling- water. Stir constantly until boiling; 
 then add half a teaspoonful of salt and one pound 
 of finely chopped cold cooked mutton. Stand the 
 mixture at the back part of the stove to heat 
 while you arrang^e the rice in a border around 
 the serving dish. Turn the curry into the center, 
 sprinkle over it a tablespoonful of lemon juice 
 and serve at once. LiZZlE Kaiser. 
 
 BOILKD HAM 
 
 Wash, scrape, clean, place in warm water and 
 simmer or boil lig^htly for five or six hours. Take 
 out and shave off the rind. Rub sugar into the 
 whole surface of the ham, so long- as it can be 
 made to receive it. Place the ham in a baking- 
 dish and pour over it a bottle of champagne or 
 prime cider. Baste occasionally with the juice 
 and let it bake an hour in a moderate oven, or, 
 having taken off the rind, strew bread crumbs 
 over it and vset it in the oven until the bread is 
 crisp and brown. Semie Turner. 
 
 MEATS AND THKIR ACCOMPANIMENTS 
 
 Roast beef, grated horse radish. 
 Roast pork, apple sauce. 
 Roast veal, tomatoes or mushrooms, 
 Roast mutton, currant jelly. 
 Roast chicken, currant jelly, 
 Roast turkey, cranberry sauce, 
 Roast goose, apple sauce. 
 
MEATi 90 
 
 Roast lamb, mint sauce, 
 
 Roast duck and venison, currant jelly. 
 
 Broiled mutton, caper sauce, 
 
 Broiled turkey, oyster or celery sauce, 
 
 Broiled chicken, celery or parsley, 
 
 Broiled tongue, egg sauce, 
 
 A NICE WAY TO FIX HAM 
 
 After boiling, remove skin and rub all over with 
 a beaten G:gg mixed with two tablespoonfuls of 
 sugar. Then sprinkle with bread crumbs and set 
 in the oven until a nice brown. M. L. P. 
 
 BRAINS 
 
 Take two or more cplves' brains; lay in salted 
 water for two or three hours, then remove the 
 outer skin and boil in salted water for ten min- 
 utes. Take out and divide into sizable pieces for 
 serving, roll in egg and then in cracker crumbs 
 and fry a nice brown, turning them in the pan 
 when one side is done until both sides are a nice 
 brown. Don't have the pieces too large and be 
 sure each one is thoroughly done. Serve with 
 slices of lemon, or if preferred, you may lay each 
 piece of the brains (without njlling in egg and 
 cracker crumbs) on a large slice of bacon. Put in 
 baking pan and bake one-half hour or until brown. 
 I prefer the first method. 
 
 M. L. Pakkhurst. 
 
Uegetabks. 
 
 Mrs. a. E. Wagstaff. 
 
 "Now good digestion wait on appetite, and health on both." 
 
 Shakespeare, 
 
 Vegetables do not contain the food values that 
 cereals, nuts and fruits do, yet they form a very 
 important element in the dietary of those who 
 still adhere to the practise of meat eating, and a 
 cook should not only be familiar with their nu- 
 tritive values, but should also have a correct idea 
 of the chemical effect of heat and water and salt 
 upon the vegetables she uses for dinner. Here are 
 a few things for her to remember: the most nu- 
 tritious part of potatoes, carrots, pansnips and 
 similiar tubers, lies near to the surface, so care 
 should be taken to scrape or pare as thinly as 
 possible. Steam or bake vegetables whenever 
 practicable, as their finer flavors are thus more 
 easily retained and they suffer less diminution in 
 food value. In boiling, use no more water than is 
 needful ,to cook them, as the water drained off 
 carries with it desirable food properties. Be care- 
 ful not to burn, as the least scorch ruins the deli- 
 cate flavor of any vegetable. If necessarv to add 
 more water have it boiling hot. 
 
 In referring to the time-table at the end of this 
 department, use judgment and count from the 
 moment the pot actually begins to boil. Young 
 vegetables require less time in cooking than those 
 more fully matured. N. P. H. 
 
 ARTICHOKES 
 
 Pare and cut artichokes into slices about one- 
 
VEGETABLES 92 
 
 eig-hth of an inch thick. Fry in sufficient boiling 
 lard or olive oil (Gower's) to swim them. When 
 a rich brown, sprinkle them with salt and serve 
 hot. 
 
 ASPARAGUS 
 
 Choose fresh asparagus. Scrape off white skin 
 from lower end. Lay in cold water until crisp. 
 Put in boiling water which has been salted. When 
 done, lay on slices of toast and serve with melt- 
 ed butter. 
 
 ASPARAGUS WITH CRKAM 
 
 Wash asparagus, tie in bundles and plunge in- 
 to boiling water salted, a teaspoonful for every 
 quart of water. Boil rapidly for fifteen minutes. 
 Take up, cut off the tender heads and put in a 
 vessel with a cupful of milk or cream to every 
 . quart of asparagus. Simmer ten minutes. Mix one 
 tablespoonful of flour and butter together and 
 stir into the milk. Add salt and pepper to taste 
 and simmer five minutes longer. 
 
 K. Marden. 
 
 BEANS, SPANISH 
 
 Boil one pint of dried beans in the regular way. 
 When nearly done, let the water boil down and 
 add one can of tomatoes. Let boil one hour and add 
 a dash of cayenne pepper and one-half cupful of 
 grated cheese. Mrs. D. S. Hallock. 
 
 LIMA bf:ans 
 
 Shell, wash and put into boiling water with a 
 
93 VEGETABLES 
 
 little salt. When boiled tender, drain, season and 
 dress with cream or large lumps of butter and let 
 simmer for a few moments. 
 
 BEANS AND OLIVK OIL 
 
 Pick over and carefully wash two cupfuls of 
 beans. Add six cupfuls of water and set on the 
 back of the stove t& parboil. Have at hand an 
 earthen bean crock. Into this slice a small onion, 
 drop in a pepper-pod with the seeds removed, a 
 dessert spoonful of salt and three tablespoonfuls 
 of olive oil (Gower's), also a sprinkle each of mus- 
 tard and thyme. When the beans are swelled out 
 and tender, but not soft, pour them into the crock 
 adding" two cupfuls more of water. Cover, set in 
 the oven and bake twelve hours, or until a delicate 
 brown. Mrs. Amos Harris. 
 
 STRING BEANS 
 
 Choose fine young beans. Remove strings and 
 ends. Break in two and throw into a sauce pan 
 of boiling water, well salted. When tender, 
 drain in a colander and put in a small piece of 
 butter and dash of pepper. 
 
 GENUINE MEXICAN BEANS AS 
 PREPARED IN MEXICO 
 
 Use pink beans which may be procured at all 
 grocery stores. To two cupfuls of beans add six 
 cupfuls of water and soak over night. If in a hurry 
 one may boil beans without previous soaking, but 
 the soaking reduces the time of cooking by one 
 hour. Add a small onion and boil gently until 
 beans will mash between fini^ers. Do not throw 
 
VEGETABLES 94 
 
 away liquid in which beans are boiled. Into a deep 
 frying pan place a large cooking spoonful of 
 fresh lard. Allow to become very hot. With 
 perforated spoon, lay beans gently into pan. To 
 avoid setting setting fire to lard, move to back of 
 stove. After laying in as many as will absorb 
 lard place pan again over hot fire and mix beans 
 and lard thoroughly until beans appear to have a 
 coating of lard and begin to burst. Add a cupful 
 of the liquid in which beans were boiled and 
 gently crush beans with cooking spoon, but do not 
 mash. Add the remainder of liquid and allow to 
 simmer on back of stove for one-half hour or until 
 beans are of consistency desired, either with con- 
 siderable liquid but thick, or quite dry. Success 
 depends upon observing the following rules: do 
 not add salt until beans are boiled soft. The onion 
 is not perceptible after cooking, only giving the 
 beans the characteristic Mexican flavor which no 
 spice can produce. Have lard boiling. Do not 
 boil beans in tin. Prepared spices or Mexican 
 chili may be added after last portion of liquid is 
 used. Repeated warmings improve taste. If very 
 dry, add a little water and place in oven a few 
 minutes. 
 
 BRUSSKLS SPROUTS 
 
 Pick, trim and wash a number of sprouts. Put 
 into boiling water. Add a teaspoonful of salt. 
 Boil for fifteen minutes in uncovered sauce pan. 
 Drain when done and serve with melted butter. 
 
 CABBAGK 
 
 One small head of cabbage chopped fine, boil 
 until tender, drain, add two beaten eggs, table- 
 
95 VEGETABLES 
 
 Spoonful butter, three tablespoonfuls cream, pep- 
 per and salt to taste. Stir well and let it come to 
 a boil. 
 
 BAKKD CABBAGE 
 
 Cook as for boiled cabbage. Drain and set 
 avside until cold. Chop fine, add two beaten eggs, 
 tablespoonful butter, three of cream, salt and 
 pepper to taste. Stir well and bake in buttered 
 dish until brown. 
 
 CARROTS 
 
 To prepare them, — If they are plunged into 
 boiling water for five minutes, the skin can be 
 rubbed off much more easily than by the scraping 
 process. After cutting into thin slices, put into 
 a sauce pan with three tablespoonfuls of butter 
 and three of water, a little salt and pepper. 
 Cover the dish and stev^^ for thirty minutes. 
 Meanwhile, beat light, the yolks of two eggs, 
 and one-half cupful of cream. When carrots are 
 cooked tender, pour this mixture over them in 
 sauce pan and let it remain long enough for eggs 
 to cook. 
 
 CARROTS, PRKNCH METHOD 
 
 Boil until tender, then cut lengthwise. Melt 
 some butter in hot spider. When butter bubbles, 
 lay in carrots. Sprinkle with sugar, salt, pepper 
 and chopped parsley. Fry until crisp and brown. 
 
 CREAMED CARROTS 
 
 Scrape and boil whole fortv-five minutes. Drain 
 
VEGETABLES 96 
 
 and cut into slices one-quarter inch thick. Cover 
 with new milk. Add lump of butter rolled in 
 flour with seasoning to taste. Serve in hot dish. 
 
 LYONAISE CARROTS 
 
 Lyonaise carrots are like the French method 
 only cooking some chopped onion in the butter 
 before putting in the carrots. 
 
 CAULIFLOWER AU GRATIN 
 
 Wash carefully and leave the head unbroken. 
 Place it on a buttered bakingplate, sprinkle with 
 Parmesan cheese, then with buttered crumbs and 
 bake until browned. Send to the table on a hot 
 platter and surrounded by a rich white sauce. 
 
 GRFFN CORN, BAKFD 
 
 Grease a deep dish,,, with butter. Grate two 
 dozen ears of corn, add a teaspoonful of salt, a 
 tablespoonful of white sugar, one quart of milk, 
 two eggs well beaten. Lay a piece of butter the 
 size of an egg on top and bake four hours. 
 
 Mks. Manley. 
 CORN OYSTERS NO. 1 
 
 Eight ears of sweet corn grated, two cupfuls 
 milk, three eggs, siilt and jjej>per, flourenough to 
 make batter. Put tal)lesj3oonful of butter into a 
 frying pan and drop mixture into the hot butter, 
 one spoonful in a place. Brown on both sides. 
 Serve hot. 
 
97 VEGETABLES 
 
 CORN OYSTI^RS NO. 2 
 
 Grate enough fresh corn to fill a pint measure. 
 If canned corn is more convenient, press through 
 a colander or sieve. Add the yolk of an egg beat- 
 en light and salt and pepper to taste. Just before 
 frying, add the beaten white of the eggs and if 
 the mixture seems dry, add a little sweet milk. 
 Drop in small spoonfuls into very hot butter. 
 When a nice brown on one side, turn over. 
 Serve while hot. 
 
 E^SCALLOPED CAULIFLOWER 
 
 Cook one hour in salt water. Drain and break 
 apart. Put a layer of cauliflower in a dish, moist- 
 en with cream sauce and sprinkle with cheese. 
 Then another layer and so on. There should be 
 two tablespoonfuls of grated cheese and one pint 
 of sauce to one head of cauliflower. Cover with 
 bread crumbs and cheese and dots of butter. Bake 
 one-half hour in moderate oven. 
 
 K. Marden. 
 
 STKWED CKLERY 
 
 Shred carefully. Cut in small pieces. Boil thirty 
 minutes. Drain and add rich cream, a little flour, 
 and butter enough to thicken cream. Dash with 
 pepper. 
 
 BAKED CORN 
 
 Cut and scrape one dozen ears of corn. Add 
 two eggs, butter, pepper sailt and one cup of 
 milk. Bake about twenty minutes. 
 
 Kate Marden. 
 
- VEGETABLES 98 
 
 CORN, (SOUTHERN STYLE) 
 
 To one can of corn (or five ears of green corn 
 cut from the cob) , add two vslightly beaten eggs, 
 one teaspoonful of salt, a little pepper, two table- 
 spoonfuls of butter and a pint of hot milk. Pour 
 into a buttered dish and bake in a slow oven until 
 firm. Mrs. Amos Harris. 
 
 EGG PLANT, (A) 
 
 Take two medium sized Q^g plants. Boil in 
 water until tender. Pour off water and peel off 
 skin. When cool, add a little salt, one-half cup- 
 ful of milk, one beaten *igg and flour enough to 
 make a batter that will drop from the spoon. 
 Drop by spoonfuls into hot lard. When brown on 
 one side, turn, and brown the other side. 
 
 M. L. Parkhurst. 
 
 EGG PLANT, (B) 
 
 Pare and cut into slices one-half inch thick, 
 sprinkle with salt, cover and let stand one hour. 
 Rinse with cold water, wipe each slice dry, dip 
 first in beaten egg, then in rolled cracker crumbs. 
 Season with salt and pepper and frv brown in 
 butter or lard. 
 
 PARSNIPS FRU^^D 
 
 Scrape and cut into long slices, lioil until tender 
 in salted water, dredge with flour, fry in hot lard 
 (juite brown and serve hot. 
 
 SWEET POTATO CROQUETTES 
 
 Take cold boiltd sweet jjotatoes. rub through 
 
 L.ofC. 
 
W VEGETABLES 
 
 a colander, make into flat cakes, roll in flour, dip 
 in beaten egg and fry in hot butter. 
 
 PLAIN BOILED POTATOES 
 
 Thoroughly scrub the potatoes, removing- all 
 rough spots and blemishes, having selected those 
 of uniform size. Drop them into boiling salted 
 water and do not allow the water to stop bub- 
 bling until the potatoes are done, which you can 
 tell by trying them with a fork. When done, dash 
 over them a cupful of cold water and drain at 
 once. Remove the cover and set on the back of 
 the stove to dry out. The}^ should then be peeled 
 and put on the table at once or they will become 
 "soggy." Any left over can be made into salad 
 for supper. (See salad recipe). 
 
 CREAM POTATOES 
 
 Cut cold potatoes into slices. Put milk on the 
 stove and add enough flour mixed with water to 
 thicken. Put in the potatoes and boil until thick. 
 x\dd salt, pepper and butter. Carrots, turnips 
 and parsnips may be done the same. 
 
 SARATOGA CHIPS 
 
 Peel good vsized potatoes, slice them and drop 
 in cold water. Put a few at a time into a towel 
 and shake until dry. Have ready a kettle of boil- 
 ing lard; drop in potatoes, stir occasionally and 
 when brown, take out with a skimmer, sprinkle 
 with salt and serve. 
 
 LofC 
 
 BAKED POTATOES 
 
 Thoroughly scrub and remove all blemishes. 
 
VEGETABLES 100 
 
 Pour boiling water over them, wipe dry and lay 
 them in the coolest part of the oven that they 
 may absorb the heat gradually for the first fif- 
 teen minutes. Push them over to the hottest part 
 to finish up. 
 
 CURRIED POTATOES WITH 
 SPANISH ONION 
 
 Cut into dice shaped bits half a dozen cold 
 b.oiled potatoes. Peel and slice a couple of onions 
 and fry these with some bacon for five or ten 
 minutes. Take out the bacon and onions, stir a 
 teaspoonful of curry powder into the fat, put in 
 the diced potatoes to heat through. Scatter over 
 them chopped parsley and chopped canned Span- 
 ish peppers. 
 
 POTATO SOUFFLE, (CHAFING DISH) 
 
 Mix a pint of mashed potatoes with half a cup- 
 ful of thick cream and the whites of two eggs, 
 beaten stiff. Put two tablespoonfuls of butter in 
 the chafing dish and when very hot put in the 
 potatoes in large tablespoonfuls. When brown 
 on one side, turn, brown the other and serve im- 
 mediately. 
 
 BAKED MASHED POTATOES 
 
 Take two or three cujjfuls of cold mashed po- 
 tatoes and add one cujjful boiled rice. Then add 
 a sufficient quantity of thickened milk gravy to 
 make moist and l)ake one-half hour. 
 
 Tabitha C. Harris. 
 
101 VEGETABLES 
 
 ESCALIvOPKD POTATOES 
 
 Use cold boiled or baked potatoes cut in squares. 
 Put in a spider and cover with sweet milk. Rub 
 together one spoonful of flour and one spoonful 
 butter, stir into milk. Sprinkle with salt. Place 
 in a baking" dish and put into oven to brown. 
 
 POTATO BALLS 
 
 Beat six boiled potatoes until fine and mealy, 
 then add a little butter, salt, teaspoonful of chop- 
 ped parsley, teaspoonful of minced onion and one 
 well beaten egg. Work into small balls, dip into 
 egg and cracker dust. Fry in hot butter. 
 
 Mrs. Manley. 
 
 CREAMKD BAKED POTATOES 
 
 Bake enough nice smooth potatoes to serve 
 your family. When thoroughly baked, remove 
 from oven, cut a piece off from one end large 
 enough to insert a spoon. Remove all the inside 
 and mash, then add butter, salt, pepper and cream 
 to taste. Beat thoroughly until light, then return 
 to the potato shells and bake until a delicate 
 brown. Serve hot in the shells. 
 
 Helen L. Waterman. 
 
 BAKED PEPPERS 
 
 Take six large peppers; cut off end and take 
 out seeds. Break one whole egg in each, season 
 with salt, pepper and butter. Bake until tender. 
 Have buttered toast ready and place each pepper 
 on toast and cover with sauce made of stewed to- 
 matoes, run through a sieve, seasoned and thick- 
 ened with flour. Mrs. T. A. Ho AG. 
 
VEGETABLES 102 
 
 SARATOGA POTATOES 
 
 Pare and cut in very thin slices one-half dozen 
 new potatoes, Let stand in cold water until crisp. 
 Dry thoroughly in a napkin, separating slices. 
 Drop into a skillet of boiling lard. Stir until a 
 light brown color. Take out with wire spoon. 
 Sprinkle with salt. Serve immediately. 
 
 POTATOES, FRIED WHOLE 
 
 Peel small sized potatoes. Steam or boil until 
 nearly done, lift out and put quickly into a stew- 
 pan with hot butter, meat fryings, beef drippings 
 or any nicely flavored cooking fat. Shake them 
 occasionally to prevent burning, until they are 
 brown and crisp, then drain them from the fat. 
 It will be an improvement if they are floured and 
 dipped in the yolk of an egg, then rolled in finely 
 sifted bread crumbs. This is a French method. 
 
 Mrs. Z. L. Ward. 
 
 SUCCOTASH 
 
 Ten ears of green corn and one pint of lima 
 beans. Cut corn from cob and stew gently with 
 beans until tender. Use as little water as possible. 
 Season with buttejr, salt and pepper. Add cupful 
 of cream just before taking up. 
 
 STUFFED TOMATOES 
 
 Remove the seeds and pulp from the tomatoes 
 by cutting a round from the stem end. Save this 
 round to be used as a cover when the tomato is 
 stufi"ed. Fill with minced chicken mixed with half 
 its quantity of hard boiled egg yolks, a few bits 
 
Wi VEGETABLES 
 
 of chopped green pepper and moisten with a very 
 little melted butter and onion juice. Add needed 
 salt. 
 
 RHUBARB 
 
 Rhubarb, when properly prepared, is very re- 
 freshing and wholesome, but few people know 
 the best way of cooking it. The fragrant stalks 
 are especially succulent and need no addition of 
 water to make the cooked sauce sufficientl}- juicy. 
 Peel and cut them in inch-long pieces, put them 
 in the upper part of a double boiler with a little 
 sugar and steam until they are tender. The juice 
 will be a rich, delicate syrup, tinged with a deep 
 pink color. 
 
 TOMATOES A LA CRKME 
 
 Pare and slice ripe tomatoes, one quart of fresh 
 ones or a one-pound can. Stew until smooth. 
 Season with salt, pepper and butter. Just before 
 taking from fire, stir in a cupful of cream with a 
 tablespoonful of flour stirred smoothh^ in a part 
 of it. Do not let it boil after the flour has been 
 put in. Serve in a dish garnished with small pieces 
 of toast. 
 
 KIDNEY POTATOES 
 
 Select small smooth potatoes. Boil with their 
 skins on, then skin, roll in flour and put into the 
 baking pan with the roast meat for the last ten 
 minutes. 
 
 INDIAN SUCCOTASH 
 Take a pint of fresh beans, the small shell » 
 
VEGtTAliLES 104 
 
 beans taken fresh from the vine, and boil in a 
 quart of water one hour, then add the corn cut 
 from six ears of fresh sweet corn. Be careful in 
 cutting corn not to cut too close to cob. It is 
 better to cut the kernels in the center and scrape 
 the remainder ofF. Season with salt and pepper 
 and cook twenty minutes after adding corn. Be 
 careful not to scorch. M. L. P. 
 
 TIME-TABLK FOR COOKING 
 VEGETABLES 
 
 Asparagus, 30 to 45 minutes. 
 String beans, 1 to 2 hours, 
 Shell beans, 2K hours, 
 Young beets, 45 minutes, 
 Cabbage, 45 minutes to 2 hours. 
 Carrots, 20 to 40 minutes, 
 Cauliflower, 20 to 40 minutes. 
 Celery, 20 to 30 minutes. 
 Corn, 12 to 20 minutes, 
 Egg plant, 30 minutes. 
 Onions, 30 minutes to 1 hour, 
 Parsnips, 30 to 45 minutes. 
 Potatoes, boiled, 30 minutes, 
 Potatoes, baked, 45 minutes. 
 Sweet potatoes, boiled, 30 minutes, 
 Sweet potatoes, baked, 30 minutes, 
 Peas, 20 minutes. 
 Spinach, 20 to 30 minutes. 
 Summer squash, 25 minutes, 
 Turnips, 30 minutes. 
 Tomatoes, stewed, 30 minutes. 
 
Salads. 
 
 Mrs. G. S. Waterman. 
 
 "Cheerf\il looks make every dish a feast, 
 And 'tis tliat crowns a welcome." 
 
 In making salads, it is necessary to have all the 
 ingredients cold and all the vegetables fresh and 
 crisp. If for any reason lettuce and celery and 
 cabbage are not perfectly fresh, they can be made 
 to seem so by putting them in water and setting 
 them in a cold place for several hours. A little 
 lemon juice added to the water in which celery is 
 standing will help to blanch it — and it must be 
 remembered that the appearance of the salad is 
 fully as important as the taste. Almost an3^thing 
 that is fresh and crisp and pretty may be used to 
 garnish a salad, radishes cut in thin slices or fancy 
 shapes, beets cut in dice, lettuce hearts, hard- 
 boiled eggs, parsley, slices of tomato, olives, aspic 
 or tomato jelly cut in cubes, nasturtium leaves 
 and flowers. 
 
 BOILKD SALAD DRESSING 
 
 3 teavSpoonfuls mustard, 
 
 2 teaspoonfuls sugar, 
 1 teaspoonful salt, 
 
 I teaspoonful flour, 
 Yolks of three eggs, 
 
 3 tablespoonfuls olive oil (Gower's), 
 7 tablespoonfuls vinegar, 
 
 II tablespoonfuls milk. 
 
SALADS 106 
 
 Boil slowly until it thickens and set avva\' to 
 cool. This dressing will keep indlienitely if put 
 in a bottle and corked and it is useful for meats 
 as well as salads. Mrs. R. H. MactILL. 
 
 COOKED SALAD DRESSING, NO. 1 
 
 Yolks of 4 egg's, 
 
 4 tablespoonfuls milk, 
 
 2 teaspoonfuls sugar, 
 
 2 tablespoonfuls butter melted in ^ cupful 
 
 vinegar and Yi cupful water, 
 
 2 teaspoonfuls salt, 
 
 1 teaspoonful Colman's mustard. 
 Mix salt, vsugar and mustard with well beaten 
 yolks. Stir into hot vinegar and butter which 
 has been placed in double boiler. Stir frequentlv 
 until it thickens. Mrs. E. G. Chaddock. 
 
 COOKED SALAD DRESSING, NO. 2 
 
 Vi tablespoonful sugar, 
 
 1 teaspoonful dry mustard, 
 A little cayenne and paprika, 
 
 2 eggs, 
 
 44 cupful sweet cream, 
 
 V^ cupful vinegar, 
 
 2/4 tablespoonfuls butter. 
 
 V2 tablespoonful salt. 
 Mix the dry ingredients. I^eat up the eggs 
 lightlv and mix the cream with them. Add these 
 and the butter melted to the dry ingredients, in 
 a double boiler and mix thoroughlv. Then add 
 the vinegar very slowly. If vinegar is verv acid, 
 use two- thirds vinegar and one-third water. 
 When vinegar is thoroughly mixed in. ])lace the 
 l)oiler on the stove and stir constantly until thick. 
 Miss Kath WyiiTTAKKK. 
 
107 SALADS 
 
 FRKNCH DRESSING 
 
 1 teaspoonful salt, 
 
 % teaspoonful white pepper, 
 
 A little paprika, 
 
 4 tablespoonfuls vinegar, 
 
 8 tablespoonfuls Gower's olive oil. 
 Mix all the ingredients and pour into a bottle. 
 Shake for a few minutes and you will have a per- 
 fect mixture. This dressing- is useful for all veg- 
 etable salads and for a marinade for chicken sal- 
 ad where a mayonnaise is used for the top only. 
 Miss Kate Whittaker. 
 
 BOILED DRESSING FOR VEGETABLE 
 SALADS 
 
 2 eggs, beaten light, 
 1% teaspoonfuls salt, 
 1 teaspoonful sugar. 
 
 1 teaspoonful mustard, 
 A little pepper, 
 
 1 tablespoonful Gower's olive oil, 
 34 cofFeecupful vinegar, 
 34 cofFeecupful milk. 
 Mix these and stir until it boils; then remove 
 from stove and beat a little with the egg beater. 
 Reba Gorham Lynes. 
 
 UNCOOKED SALAD DRESSING 
 
 1 teaspoonful of sugar, 
 
 }4 teaspoonful of mustard, 
 
 ^2 teaspoonful of salt, 
 
 A little pepper, 
 
 ^ cupful of vinegar, 
 
 }4 cupful cream, sour or sweet. 
 
SALADS 108 
 
 Mix all the dry ingredients. Add the vinegar 
 and mix well. Then beat up the cream very light 
 and add to the mixture. It is better to use sour 
 cream if vou have it, as sweet cream wnll some- 
 times curdle. This dressing is especially nice for 
 potato salad. MRvS. G. S. Watkrman. 
 
 SALAD DRESSING 
 
 3 teaspoonfuls mustard, 
 3 teaspoonfuls sugar, 
 iy2 teaspoonfuls salt, 
 
 3 tablespoon f uls Gower 'ft olive oil, 
 9 tablespoonfuls milk, 
 9 tablespoonfuls vinegar. 
 Add mustard, pepper and salt to yolk of eggs. 
 Stir well. Add olive oil, one teaspoonful at a 
 time, then add milk and lastly vinegar. P^oil in 
 double boiler ten minutes or until it thickens a 
 little, let cool, then add the whites of the eg^s. 
 
 Mrs. Prich. 
 
 SALAD SAUCK 
 
 Boil two eggs three minutes. Mix with a mus- 
 tardsp(.onful of prepared mustard a little pepi>er 
 and salt, six tablespoonfuls of drawn butter or 
 salad oil. six tal)lespoonfuls of catsup. This is 
 excellent for <'old meat, salads or fish. 
 
 Mrs. KT.H:iCBi'R(ii:R. 
 
 CRKAM SAUCK FOR LETTUCP: OR 
 
 cabp>a(;k 
 
 Into a bowl put two tablespoonfuls of sugar, 
 a saltspoonful of salt and pepper, a dash of cay- 
 
iuy SALADS 
 
 enne. Mix and add six tablespoonfuls of thick 
 cream. Stir and add four tablespoonfuls of vin- 
 egar, more or less. Mrs. Turner. 
 
 SALAD DRESSING 
 
 1 cupful vinegar, 
 
 2 eggs, 
 
 3 teaspoonfuls made mustard, 
 
 1 teaspoonful salt, 
 
 2 tablespoonfuls sugar, 
 1 pinch cayenne pepper, 
 
 54 cupful of Gower's olive oil, 
 1 tablespoonful flour, 
 V2 cupful sweet milk. 
 Beat the eggs well, make the flour smooth in 
 the milk, add to eggs with other ingredients, 
 beat well and stir into the boiling vinegar. Re- 
 move when as thick as you wish. 
 
 Kate Marden. 
 
 BOILED SALAD DRESSING, NO. 2 
 
 Cream together a heaping teaspoonful butter, 
 stir in one o:^^ beaten light, a teaspoonful of 
 white sugar, one-half teaspoonful each of pepper 
 and mustard and four tablespoonfuls of vinegar. 
 Put all in a saucepan and cook slow^ly stirring all 
 the time. When the sauce is very thick take from 
 the fire, salt to taste and put in a cool place. 
 Just before using, thin with cream or milk to the 
 consistency of double cream. Good for potato 
 salad. Mrs. Turner. 
 
 CREAM SALAD DRESSING 
 
 7 hard boiled eggs, 
 
SALADS 110 
 
 ^2 pint cream, 
 
 ] dessertspoonful of made mustard, 
 Vinegar, pepper and salt to taste. 
 Cream yolks of eg^g-s, add pepper and salt, then 
 the whites of the egg's chopped fine. 
 
 Mrs. E. Nason. 
 
 MAYONNAISE DRESSING 
 
 Put the yolks of one or more raw eggs into a 
 bowl; add a pinch of salt, pepper and dry mus- 
 tard; then take a Dover egg beater and beat until 
 thick, add two or three drops of Gower's olive 
 oil, beat again, then a few drops of oil, beat 
 again continuing thus until so thick as to clog 
 the beater, then thin with a teaspoonful of lemon 
 juice or vinegar, beat well; then add olive oil 
 again, then lemon juice, continuing thus until you 
 have used a pint of oil or as much as desired. 
 When through beating it should be thick like 
 whipped cream, and after being thoroughly chill- 
 ed on the ice will be stiff like jelly. Will keep 
 finely. In making this dressing the eggs, oil, vine- 
 gar and bowl should be as cold as possible, and it 
 should be made in a cold room. It takes but fif- 
 teen minutes to make a pint. The old wav of 
 making it with a fork would take from two to 
 four hours for this amount. 
 
 Mrs. Amos Harris. 
 
 For those who do not like so much oil in a 
 mayonnaise, whip one-half cupful cream and fold 
 it in, or beat up the whites of tv^'o eggi^ and fold 
 in. Miss Kate Whittaker. 
 
 DRESSING FOR COLD SLAW 
 Beat up tw«) tablespoon fuls of sugar, a j)ieceor 
 
m SALADS 
 
 butter the size of half an eg-g, a teaspoonful of 
 mustard, a little pepper and lastly a teacupful 
 of vineg^ar. Put all these ingredients into a dish 
 over the fire and cook like a soft custard. Some 
 think it is improved by adding half a cupful of 
 thick sweet cream to this dressing. In that case, 
 use less vinegar. Kither wav is very fine. 
 
 Mrs. George Clark. 
 
 SALAD GREAM 
 
 4 tablespoonfuls of butter, or 2 of butter 
 
 and two of Gower's olive oil, 
 
 1 teaspoonful of flour, 
 
 1 teaspoonful of sugar, 
 
 1 teaspoonful of salt, 
 
 1 teaspoonful of mustard, 
 
 1 cupful of milk, 
 
 3 eggs, 
 
 A speck of red pepper. 
 Let butter and oil get hot. Add flour and stir 
 until it is smooth, being careful not to brown. 
 Beat eggs, salt and mustard. Add half a cupful 
 of vinegar and stir into the boiling mixture. Con- 
 tinue until thick. Mrs. ManlEY. 
 
 WALDORF-ASTORIA SALAD 
 
 Take equal parts of beets, apples and celery. 
 Cut in small pieces and serve with maN^onnaise. 
 
 Reba Gorham Lynes. 
 
 GRAPE FRUIT SALAD 
 
 Two cupfuls of grape fruit cut in small pieces. 
 Serve with mayonnaise. 
 
 Reba G ok ham Lynes. 
 
SALADS H2 
 
 WALNUT SALAD 
 
 Take one cupful each of chopped walnuts, 
 either the native or ICnglish walnuts, celery and 
 apples. Combine and sprinkle over two table- 
 spoonfuls of sugar. Let thcvse stand ten or fifteen 
 minutes. Immediately before serving, add the 
 dressing. Spread whipped cream over the dish 
 and garnish with perfect half meats. A cream 
 dressing is preferable to one made with oil for 
 this salad. Mrs. Louis H. Gould. 
 
 PEANUT SALAD 
 
 Romove hulls and skins from one pound of 
 freshly roasted peanuts. Wash and crisp one 
 head of fine lettuce; vselect thelighest andcrispest 
 leaves and arrange for individual serving. Halve 
 the nuts, place in the lettuce cups and dress with 
 French dressing or with any salad dressing pre- 
 ferred. Mrs. Louis H. Gould. 
 
 CUCUMBER AND TOMATO SALAD 
 
 Take tomatoes of equal size, cut oif the top 
 and remove the inside. Sprinkle a little salt inside 
 and turn the tomatoes upside down to drain. Pare 
 some cucumbers and cut up fine. Mix equal parts 
 of the cucumber and the tomato pulp, a tiny 
 bit of chopped green peppers and onion. Mix with 
 a, little cooked dressing and fill the tomato shells 
 with the mixture. Serve on a bed of lettuce with 
 a teaspoonful of mavonnaise on top. 
 
 Mrs. R. H. Magill. 
 
 COLD SLAW 
 
 2 cu])iuls finelv ch«)pj)ed cabbage, 
 
JI3 SALADS 
 
 1 cupful finely chopped celery, 
 1 cupful finely chopped apples. 
 Mix with a cooked drevSsing" and serve. 
 
 MrvS. John C. Hagler. 
 
 APPLE, NUTS AND CKLKRY SALAD 
 
 1 cupful celery cut up fine, 
 1 cupful apples cut up fine, 
 H cupful nut meats chopped a little, (wal- 
 nuts or peanuts are the best) 
 3 tablespoonfuls of French dressing", 
 A little salt. 
 Mix all tog^ether. Scoop out the inside of some 
 rosy cheeked apples and fill with the salad. Put 
 on the top of each, one teaspoonful mayonnaise 
 or cooked dressing". Serve on bed of lettuce. 
 Mrs. G. S. Waterman. 
 
 DAISY SALAD 
 
 Put some shredded lettuce on a plate and pour 
 over a little French dressing. Have ready some 
 hard boiled eggs. Cut them in two leng"thwise 
 and remove the yolks. Cut the whites in leng"th- 
 wise strips and arrang"e like the petals of a daisy 
 on the lettuce. Mash the yolks and mix wnth a 
 little cooked dressing" and place for the center of 
 the daisy. MRvS. G. S. Waterman. 
 
 K(;g salad 
 
 Take the yolks from four hard boiled eg"g"s;rub 
 to a paste and season with salt and pepper. Cho]j 
 the whites of the eggs and a little onion together 
 and scatter over nice fresh lettuce leaves. Put the 
 
SALADS 114 
 
 yolk paste in the center and pour over it a French 
 or some other of the nice dressings mentioned in 
 this department. 
 
 CUCU]\1BKR AND ONION SALAD 
 
 Pare cucumbers and lay in cold water one hour; 
 do same with onions in another bowl. Then slice 
 them in the proportion of one onion to three large 
 cucumbers. Arrange in a salad bowl and season 
 with vinegar, pepper and salt. 
 
 Miss Kate Whittaker. 
 
 A LITTLK GROUP OF SALADS 
 
 Six pitted olives, 
 
 Yt cupful blanched almonds chopped fine, 
 ^ cupful tender, finely cut celery. 
 Mix with dressing and serve on lettuce. 
 
 3 cupfuls of vSpinach finely minced, 
 3 finely cut onions, 
 3 sprigs of parsley and thyme, 
 Serve with French dressing. 
 
 1 cui)ful lettuce, 
 
 1 cupful spinach. 
 '4 cupful potatoes, 
 '4^ cupful carrots, 
 
 2 or 3 small onicms, 
 
 1 cucumber, cut fine. 
 
 Mix all together and pour French dressing 
 over it. Mrs. Amos Harris. 
 
 FISH SALAD 
 
 2 heads of chicory cut uj) a little, 
 
115 SALADS 
 
 A few slices of tomato, 
 A little onion, garlic and green peppers 
 cut up fine, 
 
 3 or 4 slices of smoked salmon, cut up fine, 
 1 box sardines, mashed. 
 Garnish with lettuce leaves and serve with 
 French dressing. Mrs. R. H. Magill. 
 
 CUCUMBER SALAD 
 
 Pick out nice even cucumbers. Keep them on 
 ice long enough to get chilled through. Cut them 
 in two lengthwise and with a small potato digger 
 scoop out the inside, being careful not to break 
 the outside skin or shells. Fill these shells with 
 the little balls and a few Fnglish walnuts chop- 
 ped fine. Place each one on a lettuce leaf and pour 
 a nice salad dressing over. Serve as cold as poss- 
 ible. Mrs. G. D. Van Vranken, Michigan. 
 
 POTATO SALAD NO. 1 
 
 3 hard boiled eggs, 
 
 1 medium sized slice of bacon, 
 
 1 small onion, 
 
 yi pint of cream, sweet or sour, 
 
 Vinegar, pepper and salt to taste. 
 Cream yolks of eggs; add vinegar, pepper and 
 salt; add onion chopped fine, then bacon chopped 
 fine, then whites of e^gs, also chopped fine. Boil 
 six medium sized potatoes, slice and add a la} er 
 of potatoes and a layer of dressing until all is us- 
 ed. Mrs. F. Nason. 
 
 POTATO SALAD, NO. 2 
 
 3 hard l)()iled eggs, 
 
SALADS 116 
 
 Salt and pepper, 
 1 tablespoonful vinegar, 
 Six potatoes. 
 Slice the eggs and potatoes. 
 
 Miss Bowles. 
 
 POTATO SALAD NO. 3 
 
 1 quart of cooked potatoes, chopped fine, 
 1 teaspoonfitl of black pepper, 
 1 tablespoonful of celery and enough raw 
 onion to season nicely, if desired. 
 DRESSING,— 
 
 6 hard boiled eggs, 
 
 1 small teacupful of vinegar, 
 
 1 tablespoonful of prepared mustard, 
 
 3 tablespoonfuls of butter. 
 
 Mix well together, then add two tablespoonfuls 
 of Gower's olive oil. Add the vinegar last and 
 salt to taste. Mix well with the potatoes and 
 garnish with the whites of the cold boiled eggs. 
 
 Mrs. Fred Nelson. 
 
 CRKAM SALMON SALAD 
 
 Upon a bed of lettuce leaves place the follow- 
 ing mixture: 
 
 4 sliced cold ])otatoes, 
 1 cupful of cut celerv. 
 
 1 can b(>neless salmon, 
 
 2 hard boiled eggs cut fine, 
 
 dkessinc;,— 
 
 1 cupful rich cream, 
 2% tablesjjoonfuls vinegar, 
 1 teaspoonful mustard, 
 A pinch of salt and red pepper. 
 Pour dressing over salad and garnish with hard 
 
117 SALADS 
 
 boiled eggs and celery tops. 
 
 Mrs. Dahlgren. 
 
 SHRIMP SALAD NO. 1 
 
 1 larg"e can of shrimps, 
 Best part of one head of celer}', 
 A few lettuce leaves. 
 Chop all fine and put in a dish garnished with 
 lettuce leaves and cover wnth dressing made as 
 follows: 
 
 1 or ^2 cupfuls of sugar according to taste, 
 Yolks of two eggs, 
 Butter size of walnut, 
 l4 cupful of cream, (milk may be used) 
 Beat all together, bring to a boil, then add 
 slowly one-half cupful of vinegar. 
 
 Mrs. T. a. Hoag. 
 
 SHRIMP SALAD, NO. 2 
 
 1 can dr}' shrimps chopped fine, 
 1 head of celery chopped fine. 
 When each is sufficiently chopped, mix together 
 w^th salt, pepper and dry mustard to taste. Then 
 add one-half cupful of vinegar and two table- 
 spoonfuls of Mayonnaise. Serve on lettuce leaves 
 with a teaspoonful of mayonnaise on top. 
 
 George M. Kohler, City Bakery. 
 
 NUT SALAD 
 
 6 olives, stoned and chopped, 
 % cupful almonds, blanched and chopped, 
 % cupful chopped celery. 
 Mix with salad dressing and serve on lettuce 
 leaf. Mrs. M. L. Park hurst. 
 
SALADS 118 
 
 FRUIT SALAD NO. 1 
 
 4 apples chopped, 
 
 2 orang-es quartered and sliced, 
 
 2 bananas, 
 
 1 small bunch of celery, 
 
 1 cupful or less of English walnuts, 
 DRESSING;— 
 
 Three tablespoonfuls vinegar. 
 
 Yolks of 3 eggs. 
 Cool until it thickens, stirring constantl3\ Add 
 one pint thick cream, sugar, salt and ca)'enne to 
 taste. Mrs. Kleebruger. 
 
 PRUIT SALAD. NO. 2 
 
 One dozen oranges, sliced and soaked in sugar 
 over night. Make one quart of jelly with gelatine 
 according to directions on package and put the 
 oranges in the jelly when just ready to set. When 
 thoroughly cold, serve with whipped cream. 
 Cocoanut and pineapple may be added if desired. 
 
 Mrs. Jordan Young. 
 
 FRUIT SALAD NO. 3 
 
 Oranges cut in pieces as large as the end of 
 your thumb. Let the juice drain from them. Add 
 one-half or one-third the quantity again of pine- 
 apple (canned will do but candied is better) cut 
 in quite large pieces. If you can obtain candied 
 cherries, use them also, but it is very nice with 
 just oranges and pineapple. Put on a large spoon- 
 ful of the following dressing and keep as cool as 
 possible: 
 
 1 tablespoonful vinegar, 
 
 2 tablespoonfuls water. 
 
119 ISALAUi 
 
 2 tablespoonfuls sugar, 
 Yolks of three eg"g"s well beaten. 
 Put together, set on stove and stir constantly 
 until it thickens. After this is cold and just be- 
 fore using, add sweet whipped cream in any quan- 
 tity desired. Mrs. K. V. KellEY. 
 
 FRUIT SALAD DRESSING 
 
 Beat the yolks of four eggs until light and grad- 
 ually beat in one cupful of powdered sugar. Add 
 one-half teaspoonful of salt. Beat until sugar is 
 dissolved then add the juice of two lemons. This 
 sauce may be added to the salad and kept on ice 
 for an hour before serving. 
 
 Mrs. G. S. Waterman. 
 
 POTATO SALAD, NO. 4 
 
 Slice cold boiled potatoes enough to fill a quart 
 dish; siilt and pepper to taste. Chop two small 
 onions very fine and add to potatoes. Put half 
 a cupful of vinegar and one teaspoonful of butter 
 in a pan and let heat gradually. Beat the yolks of 
 two eggs well, pour in a cup, and fill the cup 
 with thick sweet cream. Beat well together and 
 stir in hot vinegar. Stir constantly until it reaches 
 the boiling point, then pour it immediately over 
 the potatoes and mix thoroughly. 
 
 Mrs. Roy Palmer. 
 
 HEAVENLY HASH 
 
 Chop or cut up fine, bananas, oranges and pine- 
 apple. Place in glass dish in layers, sprinkling 
 with powdered vSUgar to taste. Mix one glass 
 sherry with pineapple syrup and pour over dish 
 of fruit. Improved if placed on ice before serving. 
 
SALADS \2i) 
 
 Serve angel cake with it. This recipe may be 
 varied, using fresh fruits in season. Apricots and 
 pineapple combine well. Mrs. J. P. MORGAN. 
 
 CREAM SLAW 
 
 One-half head of cabbage cut fine. Sprinkle 
 over it dry mustard, salt and pepper very spar- 
 ingly. 
 
 DRESSING,— 
 
 14 to 1 cupful sugar, 
 Yolks of 2 eggs. 
 Butter size of an walnut, 
 ^4 cupful sweet cream. 
 Beat these well together. Take one cupful good 
 cider vinegar; let it come to a boil and stir in 
 slowly the beaten sugar, eggs and other ingredi- 
 ents. Let boil. Pour over cabbage while hot and 
 cover. If wanted more moist, add one-half cupful 
 milk to the cream. 
 Mrs. Chestina Hutchinson Wooster. 
 
 CORNED BEEF SALAD 
 
 Cut cold corned beef into small pieces and 
 sprinkle lightly with freshl}^ grated horseradish. 
 Mix with about one-third the quantity of cold 
 potato cut into cubes and cover with a French 
 dressing. Serve on lettuce leaves. 
 
 Mrs. M. L. Parkhurst. 
 
 LOBSTER SALAD 
 
 1 can lobster, 
 6 large potatoes, 
 3 good sized stalks of celery. 
 Chop all fine, season with salt and mix with 
 
121 SAUDS 
 
 mayonnaise dressing. 
 
 Mrs. D. S. Hallock. 
 
 SALMON AND CUCUMBKR SALAD 
 
 After boiling, while salmon is still hot, flake in- 
 to small bits, sprinkle over lemon juice, onion juice, 
 pepper and salt. Set away to cool. When ready 
 to serve, put the salmon with thin slices of cu- 
 cumber on lettuce leaves. Cover with tartare 
 sauce. Chopped green peppers may be added. 
 Mrs. M. L. Parkhurst. 
 
 chicke:n salad 
 
 Boil three chickens until tender, salting to 
 taste. When cold, cut in small pieces and add 
 twice the quantity of celery cut up with a knife, 
 but not chopped, and four cold hard boiled eggs 
 thoroughh^ mixed with the other ingredients. For 
 the dressing, put on the stove, a sauce pan with 
 a pint of vinegar and butter the size of an egg. 
 Beat two eggs with a tablespoonful of mustard, 
 one of black pepper, two of sugarand ateaspoon- 
 ful of salt, and when thoroughly beaten together 
 pour slowly into the vinegar until it thickens. 
 Be careful not to cook too long or the egg will 
 curdle. Remove, and when cold, pour over salad. 
 This may be prepared the day before, adding the 
 dressing just before using. Add lemon juice to 
 improve the 'flavor and garnish the top w4th slices 
 of lemon. Mrs. Thomas Aten. 
 
 SALMON SALAD NO. 1 
 
 Set a can of salmon in a kettle of boiling water. 
 Let boil twenty minutes. Take out of the can 
 
SALADS 12 2 
 
 and pour off the juice or oil; put a few cloves in 
 and around it. Sprinkle salt and pepper over, 
 cover with cold vinegar and let stand a day. Take 
 from the vinegar nnd la}' it on a platter. Prepare 
 a dressing made as follows: beat the ^^olks of two 
 raw eggs w4th the yolks of two hard boiled eggs 
 mashed as fine as possible. Add gradually a table- 
 spoonful of mustard, three of melted butter, or 
 the best of sah^d oil, a little salt and pepper and 
 vinegar to taste. Beat the mixture a long time, 
 cover the salmon thickly w^ith a part of the dress- 
 ing. Tear into small bits the crisp inside leaves 
 of lettuce. Mix w4th the remainder of the dress- 
 ing and pour over the salmon. 
 
 Mrs. Thomas Atrn. 
 
 SALMON SALAD NO. 2 
 
 Break up salmon with a fork. Cut celery in rather 
 small pieces, using one-third fish and two-thirds 
 celery. Cover with the following dressing: 
 
 1 tablespoonful vinegar, 
 
 2 tablespoonfuls water, 
 1 tablespoonful sugar, 
 
 3 volks of eggs well beaten. 
 
 Put together, set on stove and stir constantly 
 until it thickens but do not let it boil ; then add one- 
 half tablespoonful butter and one-half tablespoon- 
 ful mustard. Mrs. K. V. KkllKY. 
 
€ggs. 
 
 Mrs. Z. L. Ward. 
 
 Kggs are regarded by some as a g^reat delicac}- 
 by others as a prime article of food, but in either 
 case, the mode of cooking- has much to do with the 
 healthfulness and satisfaction of eating. The 
 yolk is considered much more nutritious than the 
 white. The quality of eggs vary considerably 
 according to the food upon which the fowls are 
 fed. Certain foods communicate distinct flavors. 
 Powls that get plenty of grain produce the best 
 and heaviest eggs; the yolks are darker and the 
 whole egg is stronger than those produced from 
 grass and fruit. It is said that dark shelled eggs 
 are much richer in flavor and have larger yolks 
 than white shelled eggs. 
 
 There are several ways to test eggs. A good 
 way is to drop them into a bucket of water. A 
 fresh egg will go quickly to the bottom and rest 
 on its side. An older one will stand on the little 
 end and as they get older and lighter, will rest 
 farther and farther from the bottom. A bad egg 
 always floats. This is an infallible rule to distin- 
 guish a good egg from a bad one. E^ggs should 
 be kept in a cool, dry place and handled with care 
 as rough treatment may cause the yolks to mingle 
 with the whites bv rupturing the membrane which 
 separates them; then the egg spoils quickly. 
 
 TO PREvSKRVK EGGS NO. 1 
 
 Fill a five-gallon keg with fresh eggs; pour 
 
EGGS 124 
 
 over them strong- lime water in which has been 
 dissolved a teacupful of salt; put a light w^eig-ht 
 on top, al\va3^s takingcare that the eg-gs are com- 
 pletely covered; as the water evaporates, add 
 more. No proportions are neceSvSary in prepar- 
 ing the liquid as only a certain amount of lime can 
 be absorbed by water. The thicker the mixture, 
 the more inconvenient it is to remove the eggs. 
 All eggs that crack will be unfit for use. 
 
 TO PRESERVE EGGS, NO. 2 
 
 Take a colander full of fresh laid eggs and pour 
 a teakettleful of boiling water over them. The 
 heat of the water cooks the white of the e^g 
 sufficiently to keep out the air. 
 
 TO PRESERVE EGGS, NO. 3 
 
 Dip each Qgg in gum arable water, melted 
 grease, or a vsolution of water and plaster paris. 
 In either case, a coating is formed on the shell, 
 making it air tight. Take good fresh eggs and 
 wrap each one in vsoft paper (soft newspaper will 
 do) the same as lemons and pack them in a box 
 with the small end down always, never allowing 
 the shell of one egg to touch the shell of another. 
 Put in a dark cool place and you will be surpris- 
 ed to see how long they keep good. 
 
 HOW TO ECONOMIZE WITH EGGS 
 
 Left over yolks of eggs put at once into a glass 
 of cold water will keep fresh and soft for several 
 days, while if put into a dry cup and covered, the 
 volks would be unlit for use the second day. Drop 
 
125 EGGS 
 
 them in a tin of hot water and cook, then they 
 can be used in salads, as a garnish, or in soups. 
 Left over whites can be used for meringues, or 
 made into macaroons or kisses, (see candies). 
 Where hard boiled yolks are wanted, it is much 
 better to carefully separate the yolks from the 
 whites and drop the yolks into water that is boil- 
 ing hot; cook vslowl y twent}^ minutes. In this way 
 the yvhites are saved for another purpose. Left 
 over soft boiled eggs may be boiled again and 
 laid aside to be used cold in a salad, sauce, or as 
 a garnish or sandwich. To boil a slightly crack- 
 ed eg^ without having the contents burst out of 
 the crack, carefulh^ pierce the shell at the big 
 end. The unwhipped white of eggs makes a good 
 paste for pasteing paper over the top of jelly 
 tumblers. To beat the whites of eggs stiff, means 
 to have them stiff enough to remain in the bowl 
 or dish if it were turned upside down. To beat 
 eggs lightly, stop beating before they foam. Ten 
 common eggs weigh a pound. 
 
 BOILK.D WKrS 
 
 Give a fresh laid otg^ one-half minute longer to 
 boil. Place the eggs in a pan or small kettle and 
 pour boiling water over them to cover well and 
 set on the back of the stove where they will keep 
 hot but not boil for five minutes. Three minutes 
 cooks the whites about right for soft boiled eggs. 
 
 MRvS. J. A. TURNKR. 
 
 BAKED PX;GS 
 
 Take a hc^t platter. Break on it as manv eggs 
 as you need for your meal. Sprinkle with salt, 
 pepper and lumps of butter. Set in the oven and 
 
EGGS I2fi 
 
 in about live minutes the whites will be set and 
 eg-gs sufficiently cooked. This is a handy way on 
 wash or ironing- da\' when the stove is all in use. 
 Another way is to butter vSome g^em irons and 
 break an egg in each one. Pepper and salt. Put 
 a small lump of butter on each one and set in the 
 oven. Will cook in a very short time. The irons 
 should be hot when the eg-gs are broken into them. 
 
 BAKKD EGGS IN TOMATO CUPS 
 
 Choose larg;e round tomatoes; cut off the tops 
 (do not skin them), scoop out the pulp, dust with 
 salt and pepper; put small lump of butter in each 
 one; place them in a pan and bake for ten min- 
 utes. An odd but toothsome luncheon. If you 
 wish, sprinkle them lightly with cracker crumbs 
 before putting- them in the oven. 
 
 Mrs. Z. L. Ward. 
 
 SCRAMBLED EGGS 
 
 Put a tablespoonful of butter into a frying pan. 
 When hot, put in the desired number of ej^^g-s 
 beaten lightly. Pepper and salt them and add 
 half a cupful of milk or cream to a dozen eggs. 
 Stir constantly and as socm as they begin to set, 
 take them off and jxmr out. They must not be 
 hard. 
 
 POACHED ECxGS 
 
 Place some muffin rings in boiling water. Break 
 an e^^ in each ring and it will take the form of 
 the ring and be much more pleasing in a])pear- 
 ance than the ordinary way. When ])oaching 
 eggs for children, use beef broth or milk occa- 
 
127 EGGS 
 
 sionally. They will appreciate the change. Sea- 
 son with salt only. When poaching eggs in water 
 always use a teaspoonful of vinegar or lemon 
 juice to one pint of water to set the whites of 
 eggs. 
 
 FRIED KGGS 
 
 Put a teaspoonful of butter and one-half tea- 
 spoonful of lard in the frying pan and let it get 
 hot; then break in the eggs and fry quickly. 
 When about done enough to suit the taste, baste 
 them over the top with a spoonful or two of hot 
 grease, or turn them over and take up quick. 
 Kggs to be good, must be fried quickly and not 
 in too much fat and taken up the moment they 
 are done. To cook eggs in gem irons, put the 
 irons on top of the stove to get hot; put in a small 
 piece of butter and cook either on top of stove or 
 in the oven. 
 
 FRIED EGGS WITH HAM 
 
 Fry the ham in its own fat, 'then fry the eggs 
 afterward in the same. Dish up on the same 
 platter. 
 
 EGGS WITH BROILED HAM 
 OR BEEF STEAK 
 
 Broil thin slices of ham or steak. When done, 
 put a bit of butter on each slice (if beef, jx-pper 
 and salt). Poach the eggs in hot water and lay 
 one neatly on each slice. 
 
 POACHED EGGS IN TOMATOES 
 
 Boil one pint stewed tomatoes; slip in gently 
 
EGGS 128 
 
 one-half dozen e^^gs. Keep the tomatoes just be- 
 low the boiling point until the eggs are done. 
 Serve on toast, or if preferred, break both yolks 
 and whites with a fork when half done. Season 
 with pepper, butter and salt. 
 
 BUTTERKD EGGS OR KGG TOAST 
 
 Beat well together the whites and 3'olks of four 
 fresh laid eggs. Put one and a half tablespoonfuls 
 butter in a basin and stand it in hot water, stir- 
 ing it all the time until it is melted. Pour the 
 butter and eggs into a lined sauce-pan, hold it 
 over a gentle fire and as the mixture begins to 
 warm, pour it two or three times into the basin 
 and back again that the two ingredients may be 
 well mixed. Keep stirring the eggs and butter one 
 way in the sauce-pan until they are hot without 
 boiling. Send to the table on a warm flat dish 
 with some slices of hard boiled eggs on the top, 
 or spread very thick on buttered toast. In either 
 way they must be served very hot. 
 
 CURRIFvD KGGS 
 
 6 eggs, 
 
 2 onions, 
 
 1 tablespo(mful of curry i)o\vdcr, 
 
 1 pint broth, 
 
 1 cupful cream. 
 
 Arrowroot, 
 
 Butter. 
 Slice onions and fry in butter a light brown, 
 add currv powder and mix with the broth, allow- 
 ing to simmer until tender; then put in cream and 
 thicken with arrowroot; simmer for five minutes, 
 then add six hard boiled eggs cut in slices. 
 
J29 EGGS 
 
 cre:amkd eggs, no. i 
 
 Boil four or five eggs hard. Cut them length- 
 wise and pour over them a white sauce which is 
 made by rubbing together a tablespoonful butter 
 and a tablespoonful flour. Stir this into a large 
 cup of boiling milk. ASd a little salt and pour 
 over the eggs, or you may poach the eggs, put 
 them in a deep dish, grate over them a little mild 
 cheese, pour the white sauce over and place in the 
 oven for five minutes. 
 
 cre:amkd eggs, no. 2 
 
 Creamed eggs are made by poaching eggs in 
 boiling water, one tablCvSpoonful of vinegar to set 
 the whites and one teaspoonf ul of salt to one pint 
 of water. Simmer from three to four minutes(no 
 longer); take up and have some warmed cream, 
 butter, pepper and salt to pour over them. Serve 
 hot or make a mock cream of one pint of boiling 
 milk, two tablespoonfuls sugar, a little butter, 
 two even tablespoonfuls of corn-starch rubbed 
 smooth in cold milk; bring to a boil, stirring con- 
 stantly. Then pour the hot mixture over the well 
 beaten white of (me e^^, beating thoroughly all 
 the while. Cook to the consistencv of cream. 
 MRvS. K. E. Krllogg, Battle Creek, Mich. 
 
 EGGS A LA CREAM, NO. 1 
 
 Boil twelve eggs fifteen minutes. Line a dish 
 with very thin slices of bread and fill with a layer 
 of eggs cut in slices, strewing them with a little 
 bread; pepper and salt. Rub together a quarter 
 of a pound of butter with two tablespoonfuls of 
 flour. Put it in a sauce-pan with a tables])oonful 
 
EGGS J30 
 
 of chopped parsley, a little onion grated, pepper, 
 salt and half a pint of hot milk or cream. When 
 hot, pour over the eggs, cover the top with grat- 
 ed bread crumbs and put in oven. Let it heat 
 thoroughly and brown. 
 
 EGGS A LA CREME, NO. 2 
 
 6 eggs, 
 
 1 tablespoonful Hour, 
 
 1 tablespoonful butter, 
 
 1 half pint of milk, 
 
 Salt and pepper to taste. 
 Boil the eggs slowly fifteen minutes, remove the 
 shells and cut them in half crosswise. Slice a 
 little off the ends to make them stand. Put the 
 butter in a frying pan to melt, then add the flour. 
 Mix until smooth, add the milk and stir contin- 
 ually until it boils, add salt and pepper. Stand 
 the eggs on a heated platter, pour the sauce over 
 and around them; serve hot. 
 
 EGGS IN CREAM 
 
 Put a half cupful or more of cream into a shal- 
 low earthen dish and place in a pan of boiling 
 water. When the cream is hot, break in as many 
 eggs as the bottom of the dish will hold. Cook 
 until well set, basting them over the top with the 
 hot cream— or put a spoonful or two of cream 
 into individual or vegetable dishes, break an i^^^ 
 in each and cook in the oven, or in a steamer over 
 bailing water. JosKPHINK MiTCHKL. 
 
 creamp:d e(;gs no. 3 
 
 Boil six eggs twenty minutes. Make one pint 
 
131 EGGS 
 
 of cream sauce. Have six slices of toast on a hot 
 dish. Put a layer of sauce on each one, then a 
 part of the whites of the egg's, cut in thin strips, 
 then a layer of yolks rubbed through a sieve. Re- 
 peat and finish w^ith a third layer of sauce. Place 
 in the oven about three minutes. Garnish w^ith 
 parsley and serve. K. Marden. 
 
 EGGS WITH CRKAMKD BKEF 
 OR COD FISH 
 
 Just before dishing the beef or fish, poach as 
 many eggs as there are persons to be served and 
 place in the dish, pour the hot creamed meat over 
 them and serve. Another way is to drop the eggs 
 into the pan with the meat and let them cook un- 
 til done. Care must be used not to break the eggs 
 in transferring from the pan to the dish. 
 
 EGGS WITH CRKAMKD POTATOES 
 
 Peel some small potatoes or three or four good 
 sized ones; cut them in pieces about one and one- 
 half inches thick; cook in stew kettle with three 
 pints of hot water; when nearly done, add salt, 
 pepper, tablespoonful of butter, teaspoonful of 
 flour and a cupful of heated milk or cream. Break 
 four or five eggs in the liquid on top of the pota- 
 toes and poach until sufiiciently cooked. Lift the 
 eggs out with a tablespoon on a warm plate and 
 put on some butter, pepper and salt; take up the 
 potatoes and serve an egg with each spoonful of 
 potatoes or slip the eggs on top of the potato 
 dish and serve. Mrs. Z. L Ward. 
 
 EGGS WITH FRIED POTATOES 
 
 Fry the potatoes nicely and break over the top 
 
EGGS 132 
 
 two or three eggs and stir into the potatoes 
 while hot enough to cook the eggs. Abetter way 
 is to break the eggs into a cup, pour in a spoonful 
 of hot water and give them a whip or two with a 
 fork, just enough to break them; the water keeps 
 them from being string}^ 
 
 EGGS WITH ONIONS 
 
 Cut an onion in small pieces like dice, fry it 
 lightly in a tablespoonful of butter then dash in 
 a teaspoonful of vinegar. Butter a shallow^ dish, 
 sprinkle the onions over it and break in five eggs. 
 Be careful not to break the yolks. Bake in a hot 
 oven until the whites become a delicate film. Dust 
 with salt and pepper and sprinkle all over with 
 bread crumbs fried delicately brown in butter. 
 Garnish with water cress or parsley. 
 
 KG(; CHOWDER 
 
 Frv some pork; peel and slice vsome onions in the 
 hot fat; slice some potatoes on top and let cook; 
 season with pepper and salt. Stir to keep from 
 burning and just before taking off break in as 
 many eggs as there are persons to serve and let 
 boil up sufficiently to cook them through; season 
 with ]3epper and salt. If there is not enough fat, 
 use some butter. Be careful not to put in too 
 man V potatoes. One large onion and two common 
 sized potatoes is about right. 
 
 Mrs. Z. L. Ward. 
 
 EGG BALLS 
 
 Yolks of four hard boiled eggs mashed fine 
 with the yolk of one raw^ ^^J^i '^ teaspoonful of 
 
133 EGGS 
 
 flour, salt and pepper to taste and a sprinkle of 
 parsley. Make into balls half the size of a thimble 
 and boil in clear water slightly salted for two 
 minutes. To be added to soup when ready to 
 serve. 
 
 DKVILKD EGGS, NO. 1 
 
 Put the required number of eggs into a kettle, 
 pour cold water over them and allow it to come 
 to a boil and boil steadily for ten minutes. Re- 
 move the shells and cut the eggs in half the round 
 way. Take out the yolks and clip off each round- 
 ed end so the}'- will stand like little cups. Then 
 mash the yolk, add salt and vinegar sufficient to 
 make a very smooth stiff paste. If desired, chow- 
 chow or finely minced ham, either is good, may 
 be added. After the whites have been refilled with 
 the mixture, sprinkle a little black pepper over 
 the top of each one. These are nice served with 
 salad. Emma Barnett. 
 
 DEVILED EGGS, NO. 2 
 
 Boil a dozen eggs full twenty minutes; drop in 
 cold water and remove the shell. With a sharp 
 knife cut in halves lengthwise; take out the yolks 
 carefully and rub fine; season with pepper, salt, 
 a little cayenne, a tablespoonful of prepared mus- 
 tard, and three tablespoonfuls of melted butter. 
 Mix all thoroughly together and fill the eggs with 
 the mixture. Put the hi* Ives together and tie 
 with a thread. If for picnic, tie with very narrow 
 ribbon. DAISY M. EvEKAULL. 
 
 STUFFED EGGS 
 
 Cut a piece off of verv hard boiled eggs. For 
 
EGOS 134 
 
 stuffinjj', use the yolks made very fine and some 
 very finely chopped ham or veal, orbits of beef or 
 dried beef, salt, pepper, a little dash of cayenne 
 or ])epper sauce, butter and cheese. A few drops 
 of onion juice or bottled mustard is ^ood. Any or 
 all of these make verv good stuffing for eggs if 
 properly mixed together. Stuff and fasten the 
 end piece on with tooth -picks cut in two. If stuff- 
 ed eggs or deviled eggs are to be served hot, dip 
 in beaten egg, roll in cracker dust and fry in hot 
 lard or put them on a tin j^late with some butter; 
 put in what is left of the stuffing, sprinkle crack- 
 er dust over and bake. Boneless sardines with the 
 skin removed, minced fine, also oysters make 
 good stuffing when mixed with the yolks. 
 
 PICKLKD KGGS, NO. 1 
 
 Boil eggs verv hard and remove the shell; take 
 one teaspoonful each of cinnamon, allspice and 
 mace, put in a little muslin bag in cold water, 
 boil well and if it boils away, add enough to make 
 one-half pint when the spices are taken out. Add 
 one pint of strong vinegar; pour over the eggs. 
 If you want them colored, put in a little beet 
 juice. Another wav is to boil -six beets until ten- 
 der using a little sugar in the water to cause 
 them to keep their sweetness. Do not break the 
 skin or thev will lose both their color and sweet- 
 ness. When done, remove skins and slice. Boil 
 one dozen eggs, remove vshells and add to the 
 beets; while beets and eggs are still warm cover 
 with good vinegar. Mrs. M. A. Marston. 
 
 PICKLED p:g(;s, no. 2 
 
 Put ;■ (]uart ol" strong vinegar in a stew-pan 
 
135 EGGS 
 
 with one-half ounce black pepper, one-half ounce 
 Jamaica pepper, one-half ounce ginger and let 
 simmer fifteen minutes. Boil sixteen fresh eggs 
 twenty minutes; dip in cold water and shell; put 
 in a jar and pour over the vinegar boiling hot. 
 When cold, tie a bladder over the top to exclude 
 the air, or a paper dipped in the unbeaten white 
 of an egg and newspaper on top. 
 
 Z. L. Ward. 
 
 EGG (^EMS 
 
 To one cupful of finely chopped meat add one 
 cupful of bread-crumbs, one spoonful of finely 
 chopped onion; season with pepper and salt and 
 a spoonful of melted butter. Add enough milk 
 to bind together. Have large gem pans well 
 greased and nearl}^ fill with the mixture. Break 
 an egg carefully on top of each one. Dust with 
 salt and bake eight minutes. 
 
 E(;GvS gn foam 
 
 Break six or eight eggs; be careful not to break 
 the yolks and beat the whites to a stiif froth; 
 place them on a baking pan in a cone shape; make 
 holes in the beaten whites and place the yolk in 
 them. Sprinkle each yolk with white pepper, 
 salt and bits of butter, put in slow oven a few 
 minutes and serve hot. The whites should be 
 beaten thoroughlv stiff. Hasten into the oven or 
 the volks will sink into the whites too deep. 
 
 Mrs. Z. L. Ward. 
 
 vSNOW KGGS 
 
 Eggs, 
 
EGGS 136 
 
 1 quart milk, 
 
 Lemon rind or vanilla. 
 Put the milk into a sauce-pan with rind of half 
 a lemon and .sug^ar to sweeten nicely. Steep and 
 bring- to the boiling' point. Beat the whites to a 
 very stiff froth, adding a little salt and drop 
 from spoon into the hot milk. Keep turning- each 
 spoonful until cooked; place them on a glass dish 
 add just a little more sugar and vanilla, pour the 
 hot milk in the well beaten yolks, place this dish 
 in a sauce-pan of boiling- water and stir it one 
 way until the mixture thickens. Do not allow it 
 to boil or it will curdle. Pour this custard over 
 the whites; they should rise to the top. To be 
 eaten cold or warm. 
 
 Norma Ward Baker, Salem, Ore. 
 
 SNOW BC^GS AND CUSTARD 
 
 Break eight eggs, leaving out the whites of 
 four; add to them when well beaten, one quart 
 of milk and five ounces of vSUgar. Have a shallow 
 pan of hot water in the oven, set the dish into it 
 and bake until the custard is thick, then set away 
 to cool. When cold, beat the remaining four 
 whites to a stiff froth, add half a pound or coffee 
 cupful of sugar and teaspoonful of lemon juice 
 and lay the whites over the top in heaps but do 
 not let them touch. 
 
 HEN'S NKST 
 
 Take the number of eggs you wish and make 
 a hole in one end with a pin. Take out all the 
 white and volk, fill the shells with a li(|uid blanc 
 mange, stand each shell in a cup and put away to 
 cool. Put some orange marmalade on a dish; 
 
137 EGGS 
 
 when the blanc manj^-e ivS hardened, break off the 
 v'ihells and stand the eggs whole in the center of 
 the orange marmalade. This looks like a nest of 
 eggs and is quite pretty on a supper table. 
 
 TO COLOR KGGS FOR KASTER 
 
 Wind strips of bright colored calico around 
 them and then boil in lye, You will find them 
 gayly colored. To color eggs yellow, boil them 
 with onion vskins. 
 
 i:ggs a la SUISSE 
 
 4 eggs, 
 
 1 tablespoonful butter, 
 
 2 tablespoonfuls grated cheese. 
 Buttered toast, 
 
 ^2 cupful cream, 
 Salt and paprika. 
 Melt the butter, add cream and when hot. slip 
 the eggs gently in. When they are just set, sea- 
 son, sprinkle with the cheese, and lay each e^g 
 on a piece of toast. Pour the cream over and 
 serve at once. 
 
 Omelettes, 
 
 Comparativelv few of our houskeepers dare 
 attempt to make an omelet, but there is nothing 
 difficult about it. The chief cause of failure is in 
 not having the spider or skillet hot enough or in 
 making an omelet too large for the pan. Tin 
 pans or frying pans should not be used as they 
 are too thin and the omelet is liable to burn in 
 spots. The spider should always be hot enough 
 
EGOS 138 
 
 for the fat to instantly hiss. If butter is used 
 for the pan, always use less salt in the omelet. 
 The common rule is one egg for each person and 
 nearl}" one teaspoonful of liquid to each egg; 
 milk is generally used, cream is much better, or a 
 few spoonfuls of hot water in case milk is jiot 
 handy makes the omelet very tender. Never use 
 more than four or five e«"^s for one omelet; if 
 more is needed, better make two or more omelets; 
 if too thin in the pan they are not good. The 
 skillet or omelet pan should always be very 
 smooth. 
 
 PLAIN OMKLET 
 
 Beat the yolks of four eggs to a cream; add 
 three or four tablespoonfuls of cream or milk, 
 one tablespoon ful of flour, just level full, one- 
 fourth teaspoonful of salt, pepper to suit the 
 taste. Beat the whites to a stiff froth and fold 
 or beat (do not stir) them gently in. Have the 
 skillet smoking hot; put in a tablespoonful of 
 butter and then the mixture. Do not stir 
 after it goes in. Cook over a moderate fire and 
 do not allow it to scorch on the bottom, better 
 set on top of lid if the stove be hot enough. 
 As soon as set, cut in the middle and lay the two 
 soft sides together or set in the oven on the grate 
 two minutes to finish cooking. Serve hot. An- 
 other way is to beat the whites and yolks of five 
 eggs together thoroughly, add one tablespoonful 
 of cream or milk and a little pe])per and salt. 
 Pour the mixture in a hot buttered skillet and as 
 soon as the omelet begins to thicken well, begin 
 to roll it up from one side like a jelly roll and if 
 there is any moisture in it, let it run down to the 
 side or lower end and keep rolling until it is all 
 rolled up; set skillet off, cover for five minutes. 
 
139 EGGS 
 
 PLAIN AND FANCY 0ME:LKTS 
 
 When well made, omelets are a fine dish for 
 breakfast or luncheon, a delicate lig^ht something 
 that satisfies the appetite by its savoriness. 
 Often broken bits of food remain, not enoug^h for 
 a dish and yet too good to throw I'way. Here is 
 where the omelet finds important uses. Bits of 
 meat may be finely minced or sliced very thin, 
 warmed two minutes in a little thin cream, bits 
 of butter and a teaspoonful of flour then poured 
 over the omelet either before or after folding it 
 up. 
 
 OMKLKT WITH ASPARAGUS TIPS 
 
 Omelet with asparagus tips is made by cook- 
 ing two cupfuls of asparagus tips in boiling water 
 and a little salt; cook tender, drain and add a 
 tablespooonful of sweet thick cream and minced 
 parsley. Prepare and cook the omelet and pour 
 the mixture over one half, then cut or turn the 
 other half over it; take up the omelet and pour 
 the balance of asparagus on and around it. 
 
 VKGKTABLK OMELETS 
 
 Young sweet peas make a delicate omelet. To- 
 matoes, mushrooms, sweet corn and cheese may 
 be added. Sweet corn is grated from the cob and 
 cooked ten minutes in enough cream or milk to 
 make it creamy. Cheese is grated and sprinkled 
 over the top before serving. 
 
 TOMATO OMELET 
 
 Tomatoes thickened with bread crumbs, sea- 
 
EGOS 140 
 
 soned with salt, pepper, chopped parsley and 
 sug-ar. Add one e^g to ever}" pint of this mixture. 
 Sprinkle bread crumbs over the top and bake 
 forty minutes. A nice dinner dish. Another way 
 is to beat up six eg"g"s, mix two tablespoon- 
 fuls of flour with a little milk and add pepper 
 and salt to taste. Peel and chop fine four toma- 
 toes; stir all tog-ether and fry in butter. Oyster 
 omelet may be made in the same way using 
 03^sters instead of tomatoes. 
 
 OYSTKR OMELKT, NO. 1 
 
 Proceed as in plain omelet and just before fold- 
 ing over, cover one-half with well drained oysters, 
 season with salt and pepper and pour over them 
 a tablevSpoonf ul of melted butter. Fold the omelet 
 and set in the oven for two or three minutes un- 
 til the oysters are cooked through. 
 
 OYSTER OMKLKT, NO. 2 
 
 Stew one dozen oysters in their own liquor if 
 possible, if not, use a very little water. Roll two 
 or more lumps of butter si;:e of walnuts in flour; 
 put in and let come to a boil; season well with 
 pepper and salt. Takeout the oysters, chop them 
 and if necessary to thicken, add a little flour to 
 the sauce. Put back the ovsters and set .on the 
 back part of the stove. Beat four eggs very light 
 and add two tables])oonfuls of milk or cream. 
 Fry in a well buttered frying pan. When done, 
 remove to a hot platter or deep plate and pour 
 the oyster sauce over them. Serve hot. 
 
 SHRIMP ()melp:t 
 
 Prepare the shrimps and stew in a little butter 
 
Ml EGGS 
 
 for five minutes. Make an omelet with six or 
 eight eggs and one half a cupful of cream; season 
 with one spoonful of finely chopped parsely, salt 
 and pepper. When done lay the shrimps on and 
 fold over. Garnish with parsely. 
 
 HAM OMKLKT 
 
 3 eggs, 
 
 4 tablespoonfuls butter, 
 
 2 tablespoonfuls minced lean ham, 
 Pinch of pepper. 
 Fry the ham two minutes in a little butter. 
 Then mix the other ing-redients all toge'ther and 
 proceed as with a plain omelet. Serve very hot. 
 Lean bacon or tongue will answer the same pur- 
 pose and should be cooked slightly before mixing. 
 
 OMELET WITH HKRBS 
 
 Six eggs, 
 
 }4 tablespoonful chopped parsley. 
 Beat eggs in a bowl four minutes. Add one- 
 quarter of a cupful of cream and again beat. Melt 
 one-half of an ounce of butter in an omelet pan 
 and when hot add the eggs. When they begin to 
 thicken, sprinkle lightly with salt and pepper and 
 spread the herbs over the vsurf ace. Fold and serve. 
 
 BACHELOR'S OMELET 
 
 Take one-third teacupful of milk — cream is 
 better — add a tablespoonful of flour; mix well. 
 Break four eggs, put the whites into a bowl, 
 drop the yolks into the cup of flour and milk, add 
 a pinch of salt to the whites and beat them stiff; 
 beat the yolks and milk a little, then empty the 
 
EGOS 142 
 
 cup into the bowl; beat a little. Put a tablespoon- 
 ful of butter into the skillet; have it smoking hot; 
 pour in the mixture; sprinkle with pepper. As 
 soon as it is set enoug-h, turn it over or roll it up, 
 let cook five or six seconds long^er and serve. If 
 eg"u^s are scarce, use more milk and flour, but the 
 more milk and flour used, the nearer the omelet 
 gets to a pan-cake. A Bachelor. 
 
 OMELET WITH CHEESE 
 
 4 ecrcTs, 
 
 ^ cupful milk, 
 
 1 teaspoonful flour, 
 
 A little parsley, 
 
 Yz teacupful j^rated cheese. 
 
 Pepper and salt, 
 
 1 teaspoonful butter. 
 Beat the eggs very light and then add the other 
 ingredients. Beat all well together and pour into 
 a pan in which a large tablespocmful of butter is 
 heated; let cook until light brown, then fold it 
 over and dish for the table. Shake the pan while 
 the omelet is cooking. Must be eaten as soon as 
 removed from the stove. Miss WiSTER. 
 
 RICE OMELET 
 
 Beat half a cu])ful of boiled rice and a cui)ful 
 of milk to a smooth paste and add two eggs well 
 beaten. Salt and pepper to taste. Fry until 
 brown, double, cover with sugar and serve at 
 once. 
 
 SWEET OMELETS WITH FRUITS 
 
 These are excellent for lunch or dessert. For 
 
M3 EGGS 
 
 raspberry omelets, make a syrup of one cupful of 
 water and one-half cupful of .sujj-ar; boil ten min- 
 utevS. When the omelet (from which pepper has 
 been omitted) is ready, add to the hot syrup two 
 cupfuls of ripe raspberries and a tablCvSpoonful of 
 lemon juice; add half to the omelet, fold or roll 
 up like a jelly cake, vslip on a platter and pour the 
 rest of the mixture about it. Strawberries, black- 
 berries. Loganberries, sliced bananas, oranges, 
 grated pineapple or peaches, cut up, may be pre- 
 pared satisfactorily in this way. 
 
 JAM omkle:t 
 
 Jam alone, or mixed with whipped sweet cream 
 may be spread over the omelet, or dust the omelet 
 with sugar and pour about it a portion of marma- 
 lade sauce. This is made by heating a cupful of 
 marmalade, a tablespoonful of lemon juice and a 
 tablespoonful of any kind of liquor preferred. 
 
 ORANCtE OMEIvKT 
 
 Beat the yolks of six eggs with one teaspoon- 
 ful of powdered vsugar. Whip the whites to a stiff 
 froth and pour the egg and sugar mixture over 
 them. Mix lightlv, at the same time adding the 
 juice and grated rind of a large orange. Melt a 
 tablespoonful of butter in a frving-pan and tilt it 
 about until the bottom and sides are well greas- 
 ed. Pour in the omelet and cook slowly. When 
 firm and nicely browned, set in a hot oven for two 
 minutes, then fold it together; place on a heated 
 dish and serve at once. 
 
Entrees, Breakfast and 
 Luncheon Dishes. 
 
 BANANA FRITTERS 
 
 l^i cui)fiils of flour, 
 
 2 teaspoonfiils of baking- powder, 
 
 1 tablespoonful of powdered sugar, 
 
 % teaspoonful of salt, 
 
 % cupful of sweet milk; 
 
 1 egg, 
 
 1 tablespoonful of lemon juice, 
 
 3 bananas. 
 
 The bananas should be skinned, chopped and 
 rubbed through a sieve. Sift the dry ingredients 
 together; beat the egg and mix with milk; add 
 this . to the dry ingredients, banana pulp and 
 lemon juice. Have fat at temperature of 360 de- 
 grees Fahrenheit. Use two teaspoons in putting 
 the batter into the fat, keeping one hot all the 
 time so that the batter will not stick. Let brown 
 and remove from the fat. 
 
 Mkss Kmma Baknktt. 
 
 CRKAM FRITTP:RS 
 
 1 ])int milk, 
 
 \ oiks ot () eggs. 
 Whites of 2 egg^, 
 V2 j)int of flour, 
 
 2 tai)k'S])oonfuls sugar, 
 
 3 heaping tabl('si)oonfu1s butter. 
 
145 ENTREES, BREAKFAST AND LUNCHEON DISHES 
 
 Yz teaspoonful salt, 
 
 A little lemon or other flavoring. 
 Put half the milk in a double boiler. Mix flour 
 to a smooth paste with the other half; stir this 
 into boiling milk; cook five minutes, stirring con- 
 stantly, then add butter, sugar, salt and flavor- 
 ing; beaten eggs next, stir in and cook one min- 
 ute. Butter a shallow cake pan and pour mixture 
 in. It should be about one-half inch thick in the 
 pan. Set away to cool. When cold, cut in small 
 vsquares. Dip these in beaten ^^^ and cracker 
 crumbs and drop in boiling fat. Sprinkle with 
 sugar and serve hot. 
 
 MrvS. John J. Doren, "St. Cloud." 
 
 CHEKSE BUNS 
 
 1 pint of flour, 
 
 1 heaping teaspoonful of lard, 
 1^ teaspoonfuls of baking powder. 
 Make a biscuit dough; mix with enough milk 
 to roll out about one-half inch thickness of dough, 
 then quickly spread with meat, chicken or cheese 
 chopped fine, roll up and cut into half-inch thick- 
 ness as for jelly cake. Cut slices one and one-half 
 inches wide and bake in a quick oven. When done, 
 have a bowl of gravv of whatever you have 
 your dough spread with and pour over each in 
 sauce dishes on the table. If cheese, boil your 
 grated cheese with milk for gravv and season. 
 
 CHKKSK BALLS 
 
 1 and ^2 cu])fuls of grated cheese, 
 1 tablespoonful of flour, 
 ^ teaspoonful of salt. 
 
ENTREES, BREAKFAST AND LUNCHEON DISHES I46 
 
 % teaspoonful of mUvStard, 
 A few grains of cayenne. 
 Mix together; beat whites of three eg'gs and 
 add to this mixture. Shape into balls the size of 
 Kng-lish walnuts. Roll in cracker crumbs, fry in 
 deep fat and drain on brown paper. Garnish with 
 parsley. 
 
 COTTAGE CHKKSK 
 
 Scald a pan of thick sour milk until it begins to 
 separate into curds and whe}'. Pour into a thin 
 muslin bag and let it drain for one hour or until it 
 ceases to drip. Place the curds in an earthen dish, 
 add a little salt and pepper and one-half cupful 
 rich cream or two tablespoonfuls of feutter. Mix 
 together thoroughly and it is ready to serve, or 
 if you like it more solid, let it drain four or five 
 hours, then add the cream and salt. It will then 
 be more solid and you can mould it with your 
 hands into soft balls and vserve. M. L. P. 
 
 CHKKSK FONDA 
 
 1 tablespoonful Initter, 
 1 cupful milk, 
 
 1 cupful stale bread-cruml)s(inside of loaf), 
 
 2 cupfuls cheese(y2 i)ound), 
 2 eggs. 
 
 Melt butter, add milk and bread, then cheese. 
 Stir until cheese is melted. Beat eggs well and 
 put in last; season with salt, cayenne and a little 
 mustard. 
 
 BABY OMKLETS 
 1 tables])oonful Hour, 
 
147 ENTREES, BREAKFAST AND LUNCHEON DISHES 
 
 A little milk, 
 
 Pinch of salt, 
 
 1 cupful warm milk. 
 
 Beat the eg"g"vS, yolks and whites separately; to 
 
 the yolks add the flour, stir in a little milk and a 
 
 pinch of salt, also the warm milk, then the whites. 
 
 Bake in gem pans and serve wnth cream dressing. 
 
 CHEESE STRAWS 
 
 1 cupful flour, 
 
 ^ cupful grated cheese, 
 
 Yz cupful butter, 
 
 Yolk of 1 egg, 
 
 ^ teaspoonful baking powder, 
 
 Salt, pepper and lemon juice. 
 Rub the butter lightly into the flour, into which 
 the baking powder has been lightly sifted. Add 
 the cheese, salt and pepper; mix to a light paste 
 with yolk of ^%'g and lemon juice. Roll out on a 
 floured board, cut into strips the length and width 
 of the little finger. Bake ten minutes in a hot 
 oven. Serve with cheese or salads. 
 
 CLAM BROTH 
 
 Scrub two do7ven clams thoroughly and place 
 them on the stove in a kettle with one quart of 
 cold water. When the shells open, remove them 
 and allow the broth to settle. Reheat and season 
 with a little red pepper and lemon juice and 
 thicken with one heaping tablespoonful of flour 
 rubbed into an equal amount of butter. Serve hot 
 with a heaping teaspoonful of whipped cream on 
 the top of each plate of soup. Divide Boston 
 crackers and toast their broken surfaces in the 
 oven, after buttering and serve warm. 
 
ENTREES. BREAKFAST AND LUNCHEON DISHES 148 
 
 COLD POTATOES 
 
 Cold mashed potatoes can be made as g-ood as 
 when fresh cooked by placing- them in a double 
 boiler with a very little milk and thoroughly 
 heating them, stirring- well. 
 
 CORNKD BEEF, HASHED 
 
 A dish which may be made either relivshable or 
 wholly unfit to offer is corned beef hash. Use 
 equal quantities of the cold baked or boiled po- 
 tato and chopped beef, removing the gristle; over 
 this, grate half of a moderate sized onion and 
 vseason with pepper and salt. Put in the frying 
 pan a tablespoonful of butter and when it com- 
 mences to bubble, add the hash. Moisten with 
 beef stock and let simmer from ten to fifteen 
 minutes. Fold in omelet shape, place poached 
 eggs over the mound of hash and garnish with 
 parsley. 
 
 CROQUETTES, CHICKEN 
 
 Take the remnants of a cold l)()iled or roasted 
 chicken and if there is not enough, add chopped 
 mushrooms, cold cooked veal, sweetbreads or calf 
 brains. Bind with one or two eggs and 'season to 
 taste. Shape into croquettes, dip in egg and 
 crumbs, frv in deep fat and serv^e with any pre- 
 ferred sauce. This makes a nice dish for lunch- 
 eon. UizziK Kaiskk. 
 
 CR( )OUETTES. HOMINY 
 
 Into a jjint of rapidly boiling salted water 
 sprinkle slowlv half a cupful of hominy. As the 
 
149 ENTREES, BREAKFAST AND LUNCHEON DISHES 
 
 water boils away, add half a cupful of rich milk. 
 When the hominy is thoroughly cooked, set aside 
 to cool and when firm, form into small pyramids. 
 Roll in beaten eg-g and cover with very fine bread- 
 crumbs. Fry in deep hot lard and serve as a veg- 
 etable. 
 
 CROQUETTES, MEAT 
 
 Chop fine any kind of meat; take one cupful, 
 sprinkle it with one teaspoonful each of lemon 
 juice and chopped parsley, add one-half teaspoon- 
 lul celery salt with pepper and salt to suit. Melt 
 two teaspoonfuls of corn starch, add to one-half 
 cupful cream and boil until thick. Pour this over 
 the chopped seasoned meat and let it cook until 
 thick. Spread on a platter to cool. After this, 
 you may form into egg shaped pieces and fry in 
 iiot lard. Lou Nasburg, Oregon. 
 
 CROQUETTES, MUSHROOM 
 
 Wash half a pound of nice, fresh mushrooms, 
 peel them and cut off the stems; cut the flaps into 
 dice and put the skins and stems in a sauce-pan 
 with a cupful of water and cook for ten minutes. 
 While these are cooking, put a heaping table- 
 spoonful of butter in a spider, when hot, add the 
 mushroom dice and let them cook until tender, 
 then add a desertspoonful of flour and when it is 
 cooked, add the water the stems were boiled in 
 and salt and pepper to taste. If the sauce is too 
 thick, add a little more water. Stir in at the last 
 a teaspoonful of finely minced parsley, a few 
 drops of lemon juice and the well beaten yolk of 
 one egg. Stir well, remove from the fire, fill the 
 shells, sprinkle bread crumbs over the tops and a 
 
ENTREES, BREAKFAST AND LUNCHEON DISHES 150 
 
 little melted butter. Put in the oven for an in- 
 vStant to brown. 
 
 CURRIED LOBSTER 
 
 1 can lobster, 
 
 1 teaspoonful lemon juice, 
 
 % teaspoonful curry powder, 
 
 1 tablespoonful butter, 
 
 yi tablevspoonful liour, 
 
 Yi cupful scalded milk, 
 
 Y cupful cracker crumbs, 
 
 Yi teaspoonful extract of beef. 
 Cream butter and flour; add scalded milk, then 
 the lemon juice, curr\' powder, salt and pepper. 
 Add the lobster to the sauce, cover with butter- 
 ed crumbs and bake until the crumbs are brown. 
 
 MRvS. Roy R. Giffen. 
 
 EGG MILK TOAST 
 
 Take nice fresh bread; slice and toast. Make 
 the usual thickened milk or cream gravy. Boil 
 one egg hard remove the white and rub through a 
 sieve into the hot gravy, then pour it over the 
 toavst and sprinkle over it the grated yolk. 
 
 HAMBURG STEAK 
 
 1 pound Hamburg steak, 
 Y2 onion, chopped line, 
 Y2 teaspoonful salt, 
 % teaspoonful thyme, 
 
 Y teaspoonful pepper, 
 
 Y teaspoonful sage, 
 
 1 cupful bread crumbs. 
 
151 ENTREES, BREAKFAST AND LUNCHEON DISHES 
 
 Mix thoroug-hly, roll into small balLs and dust 
 with flour. 
 
 SAUCK, —Put one-half kitchenspoonf ul lard in- 
 to a sauce-pan; when hot, add a little onion 
 chopped fine and a little piece of garlic; let brown, 
 then stir in one tablespoonful of flour. When 
 browned, add a quart of boiling" water. Season 
 with salt, pepper, thyme, sage and two bay 
 leaves. Let boil fifteen minutes, then drop in meat 
 balls. Put on vslow fire and let boil two hours. 
 
 DUMPLING 
 
 2 cupfuls flour, 
 
 1 egg, 
 
 1 teaspoonful of baking powder, 
 
 1 teaspoonful salt. 
 
 Sweet milk enough to make a stiff batter. 
 Drop from a spoon into any meat or chicken 
 broth; boil for fifteen minutes. Sour milk and 
 soda may be used instead of sweet milk and bak- 
 ing powder. Mrs. Hardaway. 
 
 MKAT POTPIK 
 
 Cut meat in small pieces; cook until tender in 
 water to cover; add pepper, salt and onion if not 
 distasteful. Twenty-five minutes before serving, 
 take one pint of flour, one heaping teaspoonful 
 of baking powder, a little salt and mix to a stiff 
 batter with sweet milk. Drop over meat in spoon- 
 fuls and put on tight cover. 
 
 OYSTKR COCKTAIL NO. 1 
 
 1 drop tobasco sauce, 
 
 2 teaspoonfuls Worcestershire sauce. 
 
ENTREES, BREAKFAST AND LUNCHEON DISHES 152 
 
 1 teaspoonful lemon juice, 
 
 2 teaspoonfuls tomato catsui). 
 
 This is for each glass. Cut the o\^sters fine; 
 place in glass and sprinkle with salt. Serve in 
 small glasses. One pint oysters will serve six 
 persons. 
 
 OYSTKR COCKTAIL NO. 2 
 
 1% cupfuls tomato catsup, 
 
 1 tablesjDoonful vinegar, 
 
 4 drops tobasco sauce, 
 
 Juice of one lemon, 
 
 Pe])per and salt to taste. 
 UvSe small oysters, the smaller the better, allow- 
 ing six for each person and put at least a table- 
 spoonful of the dressing over the oysters. Serve 
 in sherbert glasses with a little chipped ice. This 
 will serve ten persons. 
 
 OYSTERETTES 
 
 Drain the liquor from a small can of cove 
 ovsters. Roll fiv^e or six .soda crackers fine; add 
 one egg, the oysters, a teaspoonful of salt, a 
 dash of ])epper and one teaspoonful of baking 
 powder. Stir all together and add enough of the 
 liquor to make it the proper consistency for fry- 
 ing. Drop in tablespoonfuls in hot lard and fry a 
 nice brown on both sides. 
 
 Mrs. E. Maguire. 
 
 SWEET POTATO BALLS 
 
 Take cold boiled sweet potatoes; removi' the 
 skins, rub the potatoes through a colander, make 
 into fiat cakes, dij) into Hour and frv in hot flut- 
 ter. 
 
153 ENTREES, BREAKFAST AND LUNCHEON DISHES 
 
 POTATOES WITH CHKESK 
 
 Mince fine cold boiled potatoes; put in a shal- 
 low pan with a cupful of cream or milk. Sprinkle 
 with salt and pepper and g-rate cheese thickly 
 over the top. Bake twenty minutes. 
 
 POTATO SURPRISE 
 
 Take vSome cold mashed potato and shape 
 into biscuit shaped balls. Take out the center of 
 the balls with a spoon. Take a little cold meat 
 minced and seasoned with pepper, salt and onion. 
 Add a little of the gravy then fill the little cups 
 with this mixture. Put the potato that was re- 
 moved over it, brush with milk or eg"g" and put a 
 few bread-crumbs over the top. Bake in a hot 
 oven until brown. Miss Kmma Barnktt. 
 
 POTATOES, CREAMED 
 
 Cold boiled potatoes, 
 
 1 tablespoonful butter, 
 
 1 tablespoonful flour, 
 
 1 cupful milk. 
 Cream butter and flour; cook together until 
 they bubble; add milk and season with salt and 
 pepper. To this, add one and one-half cupfuls of 
 chopped potatoes. Put into a buttered dish and 
 bake twenty minutes._ Mrs. Roy R. Giffen. 
 
 POT POURRI 
 
 Brown a pint of stale bread in a frying- pan. 
 Take one-half cupful nuts g^rated, one-half cupful 
 cheese dried and one-third cupful milk. Mix the 
 nuts and cheese together. Place a layer of bread 
 
ENTREES. BREAKt'AST AND LUNCHEON DISHES 154 
 
 in a bakiiiiJ; pan, then a layer of the mixture and 
 so on alternately until all is used. Pour the milk 
 over all and bake in moderate oven. 
 
 Mrs. Roy R. Giffkn. 
 
 STRING BEANS 
 
 Take three tablespoonfuls of melted fat to a 
 quart of string beans after they are prepared. 
 Heat fat, add beans and cover; cook about ten 
 minutes stirring occasionally, then add a little 
 water and simmer one hour, adding water when 
 needed; season with pepper and salt. 
 
 Mrs. Mattki. 
 STUFFED PEPPERS 
 
 1 cupful bread-crumbs, ' 
 
 1 cupful milk, 
 
 1 cupful minced cooked meat, 
 
 ^<^ teaspoonful pepper, 
 
 1 teas])oonful salt, 
 
 1 teaspoonful onion juice, 
 
 ^{^ teaspoonful ])u])rika, 
 
 1 teaspoonful minced parslev, 
 
 1 e<>"o- 
 
 A few buttered crumbs, 
 
 A few drops of celery extract. 
 Parboil the peppers for five minutes. Mix all 
 the ino-redients too^ether except the buttered 
 crumbs. Fill pei>pers with inj^'redients and place 
 in a pan with a little boiling water. Sprinkle the 
 tops of the peppers with the buttered crumbs 
 and bake about twenty minutes. 
 
 Miss Emma Barnktt. 
 
55 ENTKEtS. BKEAKFAST AND LUNCHEON DISHES 
 
 SWEET-BREADS, FRIED 
 
 Remove from sweet-breads all skin and fat and 
 shape into suitable pieces to fry. Plunge into 
 boilinjj' water for about two minutes. Remove 
 from water, drain and dry with a cloth. Dip each 
 piece in beaten eg"g'. roll in g"rated bread-crumbs, 
 sprinkle v^^ith salt and pepper and fry in butter. 
 Serve wath mushrooms cooked in cream or with 
 g-reen peas, or plain with a few^ pieces of lemon. 
 Mrs. L. H. Garrius, in "Crumbs 
 from Evervbody's Table." 
 
 SWEET POTATO PUDDING 
 
 1 cupful sweet potatoes, 
 
 1 cupful su^ar, 
 
 Yi cupful molasses, 
 
 A pinch of salt, 
 
 A little jj"rated orange peel. 
 Mash the potatoes smooth with a silver fork. 
 Stir with it the beaten yolks, the sug^ar and mo- 
 lasses, salt, orange peel and milk enough to make 
 a stiff batter. Bake, stirring in the first crust that 
 forms. 
 
 Itlushrooms. 
 
 The wild varietv is much superior to the culti- 
 vated and less dangerous. It is not difficult to 
 distinguish between a good mUvShroom and a 
 poisonous toadstool if one uses reasonable care. A 
 good mushroom is a dirty white color on top and 
 pink or salmon underneath when they first spring 
 up; after twenty-four hours, whether gathered or 
 
ENTREES. BREAKhAST AND LUNCHEON DISHES 156 
 
 not, the pink curns to brown. The poivsonous 
 kinds are of many colors, some of them very 
 beautiful, but like many other beautiful thinj^s, 
 very danj^-erous. Those of a dead white al)ove 
 and below are especially to be avoided. The skin 
 can also be easilv peeled from the ed^es of a real 
 mushroom which is not the case with the false. 
 If you are still in doubt, stir them while cooking 
 with a silver spoon, and if it turns black, you will 
 be on the safe side if you throw them away. 
 
 STB^VVKD MUSHROOMS 
 
 Stewed mushrooms make a delicious little 
 entree at breakfast or dinner. Place a quart of 
 peeled mushrooms, stems and all, in a stew pan 
 with a very little cold water, and cook for fifteen 
 minutes; mix a tablespoonful of flour with three 
 of cream and stir into the boilinj^^ vej4"etable; add 
 butter the size of an e^cr^ and salt to taste. 
 
 BAKED MUSHROOMS 
 
 Mushrooms of the larger size are nice for bak- 
 ing. Lay them toi)s down upon a baking dish; 
 seas(.n with salt and pepper and place a bit of but- 
 ter in each inverted cup. Bake in a hot oven 
 twenty minutes, basting severaltimes with butter 
 and water. If they are at all dry, pour a little 
 melted butter over them when going to the table 
 and in any case, squeeze on a few drops of lemon 
 juice. The larger-sized ones mav be broiled on an 
 oyster gridiron. Score the to])s, dij) them in melt- 
 ed butter, season w-ell and broil over a clear fire. 
 About two minutes <m each side will sufiice. Lay 
 on a hot dish and pour on a little melted butter 
 and lemon juice. 
 
157 ENTREEis, BREAKFAST AND LUNCHEON DISHES 
 
 PIMIKNTO MORRKNOS 
 
 Take red peppers and toast them; then scrape 
 off outside. Grate stale cheese and pack in pep- 
 pers. Beat one egg with one tablespoonful flour 
 and a pinch of salt. Wrap this around peppers. 
 Prv in hot fat two to four inches deep for three 
 minutes. Take out and put in colander to drip. 
 
 SHRIMP CROQUETTES 
 
 Chop fine one cupful of picked shrimps and add 
 one cupful of finely chopped mushrooms. Place in 
 a double boiler one cupful thin cream, add one 
 tablespoonful flour rolled in one tablespoonful of 
 butter. Cook five minutes, add shrimps and mush- 
 rooms with one tablespoonful grated onion, one 
 teaspoonful salt, dash of cayenne and one table- 
 spoonful lemon juice. Mix well, cool and form in- 
 to pointed croquettes, roll in cracker crumbs and 
 fry in deep fat. Arrange these down the center 
 of a dish; put a deep row of parsley down each 
 side and serve hot with tcmiato or mushroom 
 sauce and Waldorf potatoes. 
 
 MINCED OYSTERS 
 
 1 quart oysters, 
 
 1 quart bread-crumbs, 
 4 eggs, 
 
 2 small onic^ns. 
 
 The juice c^f one lemon, 
 
 A little nutmeg, 
 
 1 tablespoonful of butter. 
 Chop the oysters rather fine, mix with bread- 
 crumbs, toasted and rolled fine. Break the yolks 
 of two eggs into this mixture, also add the yolks 
 
ENTREEb. BREAKFAST AND LUNCHEON DISMES 158 
 
 of two hard boiled eg'g's and the onions chopped 
 fine. Add the other ino^redients with pepper and 
 salt to taste. Put on the fire and stir until well 
 mixed. Fill the shells, sprinkle with bread-crumbs 
 and put in oven to brown. 
 
 Mrs. C. L. Stonk, San Francisco. 
 
 oYSTFR poulfttp:s 
 
 2 tablespoonf uls butter, 
 2 tablespoonfuls flour, 
 1 cupful oyster litjuor, 
 1 cupful milk or cream, 
 
 1 dozen oysters. 
 'Melt-the butter in a chafing-dish; add the flour 
 and oyster liquor (one cupful) then the cream and 
 the beaten yolks. Lastly add the oysters with 
 pepper and salt to taste. A tablespoonful of 
 sherry may be added. Mrs. C. L. Stonk. 
 
 STUFFED ARTICHOKFS 
 
 Two more than are to be stuffed are re(iuired. 
 Clean and boil. Take off leaves and scrape ofF 
 eatable portions and chop with the two extra 
 hearts. Mix with one lar^e tablespoonful of may- 
 onnaise and put back in heart. 
 SAUCE,- 
 
 1 tablespoonful butter, 
 ^/2 onion chopped fine, 
 1 tablespoonful flour. 
 Brown in fryinj^'-pan, then add half-pint cream, 
 and one-half pint soup stock. Strain into a double 
 boiler (add a few mushrooms if you like), cook a 
 few minutes and pour over artichokes. Put all in 
 oven ten minutes and serve on toast. 
 
 Mrs. C. L. Stonk. 
 
I5y ENTREtS. BKEAKPAST AND LUNCHEON DIShES 
 
 SCOTCH POTATO SCONKS 
 
 1 V2 cupfuls tlour. 
 
 "/^ cupful butter, 
 
 1 cupful mashed potatoes, 
 
 2 teaspoonfuls bakinjj powder, 
 V2 teaspoonful salt, 
 
 Milk to mix. 
 Sift tlour, salt and baking- powder tog^ether; 
 add the potato and rub in the butter lightly. Mix 
 to a soft dough with the egg- and as much milk 
 as ma\^ be necessary. Divide into three portions, 
 roll into rounds one-half an inch thick and cut 
 each i^ cross into four. Bake in a quick oven or 
 on a griddle. Sprinkle with butter and serve hot. 
 
 Sandwiches, 
 
 ALMOND SANDWICHES 
 
 Grind blanched almonds, then mix with sweet 
 cream, adding a pinch of salt. Spread between 
 thin slices of bread with the crusts cutoff. These 
 are nice to serve with coffee. 
 
 * ANCH( )VY SANDWICHES 
 
 Pour off wine and wash thoroughly in vinegar; 
 then allow them to stand a while in olive oil (use 
 Gower's), after which drain and open length- 
 wise, removing bones and place on unbuffered 
 slices of bread. 
 
 CHEESE SANDWICHES. NO. 1 
 Take one-half pound eastern cheese; crumble 
 
ENTREES. BREAKFAST AND LUNCHEON DISHES 100 
 
 fine in a bowl. Melt one tablespoon I' iil Initter and 
 })our on the cheese; add yolks of two hard boiled 
 e^g"s, one teaspoonfiil mustard, two tablespoon- 
 luls cream; mix all perfectly smooth. If too stiff, 
 add more cream. Spread on thinlv sliced and but- 
 tered bread. 
 
 CHEKSK SANDWICHKS. NO. 2 
 
 Cut four slices of bread, three-fourths of an 
 inch thick; trim edges to make square; spread 
 three slices with butter and any soft cheese; 
 spread cheese on one-fourth inch thick. Pile the 
 slices leaving the one not having been spread for 
 the top. Press hard together so it will stick and 
 slice like layer cake. 
 
 C()rne:d beef sandwiches 
 
 Chop corned beef very tine; do not have too lean; 
 season with made mustard and spread on slices 
 of brown bread cut as thinly as jxtssible. 
 
 kctG sandwiches, no. 1 
 
 Rub to a paste the yolks of hard boiled eggs; 
 mix in slowh a little salad oil. stirring all the 
 time; add mustard, salt, cayenne and a little vine- 
 gar. Spread on slices of bread. 
 
 EG(; SANDWICHES, NO. 2 
 
 Pound to a paste the yolks of hard boiled eggs; 
 seas(m with mustard, melted butter, j^epper, salt 
 and chopped pickle. To this any cold minced 
 meat mav be added. Serve on lettuce leaf gar- 
 nished with rings of hard V)oiled whites of eggs. 
 
161 ENTREES, BREAKFAST AND LUNCHEON DISHES 
 
 MtG sandwiches, no. 3 
 
 Chop hard boiled eg"g"s fine, mix with a may- 
 onnaise dressing- and spread on thin slices of 
 bread. 
 
 FRUIT FILLIN(; 
 
 Chop fine a dozen figs; add three tablespoon- 
 fuls of boiling water and cook in a double boiler, 
 stirring until reduced to a thick paste. Add one 
 teaspoonful of lemon juice and use when cold. 
 
 HAM SANDWICHES 
 
 Take boiled lean ham; chop fine like paste. 
 Stir into it the yolk of one eg"g* and one teaspoon- 
 ful of mustard, mixed with one teaspoonful of 
 Worcestershire sauce. Spread thin on slices of 
 buttered bread. Canned deviled ham may be 
 treated in this way to advantage. 
 
 NUT AND CHICKKN SANDWICHES 
 
 Chop the white meat of a chicken and pound 
 it to a pavSte in a mortar; season with salt, pap- 
 rika, oil and lemon juice. Spread thin vslices of 
 bread with butter and press into the butter either 
 English walnuts or almonds sliced very thin; 
 spread the corresponding slices of bread with 
 chicken and press the pieces together. 
 
 K. Mardkn. 
 
 NUT SANDWICHES, NO. 1 
 
 Take mayonnaise or firmlv whip])ed sweet 
 cream; thicken with powdered or chopped nut 
 
ENTREES, BREAKFAST AND LUNCHEON DISHES 162 
 
 meats. Walnuts, pecans, peanuts, almonds, fil- 
 berts, or Brazil nuts are nice, or a mixture of 
 several varieties is g-ood. Made with tea-biscuits 
 or finger-rolls they are very nice and recjuire no 
 butter. 
 
 NUT SANDWICHES, NO. 2 
 
 Chop or grind the nuts fine and mix them to a 
 paste with creamed butter; add salt to taste and 
 spread on thin slices of bread. Put two together, 
 trim and cut into triangles or narrow strips^. 
 
 NUT CHKKSK SANDWICHES 
 
 Pound or chop fine some blanched almonds. 
 Add to these half the quantity of grated cheese, 
 a little salt and mix to a thick paste with rich 
 cream. Put between thin slices of bread. 
 
 Mrs. Roy R. Giffk^. 
 
 SANDWICH DRESSING 
 
 6 eggs, hard boiled, 
 
 2 tables])o<)nfuls cream, 
 
 1 teaspoonful made mustard, 
 
 /^ teaspoonful salt. 
 
 '/a teaspoonful pepjjcr, 
 
 1 large spoonful lemon juice. 
 Put the yolks of the eggs into a mortar or bowl 
 with the other ingredients, rub to a jiaste and 
 vStrain through a sieve. Have ready some sj)lit 
 cea-biscuits or thin slices of bread. Dij) small thin 
 slices of ham, chicken, turkey or smoked sahuon 
 n the dressing, then lav between biscuit or bread. 
 
163 ENTKEES, BREAKFAST AND LUNCHEON DISHES 
 
 NUT AND PRUIT BUTTER 
 SANDWICHES 
 
 Chop very fine, fig"s, dates and seeded raisins; 
 mix with an equal quantity' of several kinds of 
 nuts chopped or ground fine. Mix into a paste 
 and spread on thin bread and butter. Make them 
 three inches long and one inch wide. 
 
 K. Marden. 
 
 OYSTER SANDWICHES 
 
 Chop raw oysters fine, season with pepper, salt 
 and a little tobasco sauce. Spread on salted 
 crackers with a leaf of crisp lettuce between. 
 
 OLIVE SANDWICH FILLING, NO. 1 
 
 Stone two dozen large queen olives; cover with 
 boiling water and scald for five minutes, then 
 drain and dry in a towel. Mince very fine, add 
 one teaspoonful of cracker dust and one cupful 
 of ma^'onnaise. 
 
 OLIVE SANDWICH FILLINC^, NO. 2 
 
 Chop olives fine; mix with cream cheese; stir 
 well with a silver spoon. 
 
 PEANUT SANDWICHES 
 
 Spread the bread thickly with peanut butter, 
 sprinkle lightly with salt and press the slices to- 
 gether. The peanut butter may be purchased in 
 any city or the peanuts may be roasted, the skins 
 removed and the nuts ground to a paste in a meat 
 chopper. 
 
ENTREES, BREAKFAST AND LUNCHEON DISHES l^>4 
 
 PICKLE SANDWICHES 
 
 Cut small pickles in thin slices len^fthwise. Slice 
 cold roast chicken, veal or pork in very thin slices. 
 Cut bread in thin slices and spread one-half the 
 slices with creamed butter. Put the slices of 
 pickle on this and then the meat on the pickle. 
 Spread mustard on the other pieces of bread and 
 put them together pressino^ edjjfes together closely. 
 
 SHRIMP SANDWICHES 
 
 Chop shrimps fine and V)eat to a paste, usinjj- 
 oil or melted butter to moisten. Season with 
 Worcestershire sauce, cayenne and celery vSalt. 
 Spread between buttered crackers — salt crackers 
 are best. 
 
 TOMATO SANDWICHES 
 
 Cut white bread in thin slices and with a cir- 
 cular cutter cut them in rounds; spread delicate- 
 ly with butter. Pare and chill round tomatoes, 
 cut in thin slices and lav on the round pieces of 
 bread. Dust with pepper, salt and a little lemcm 
 juice. Cover with another round piece of bread. 
 
 WALNUT sandwichf:s, no. 1 
 
 Make a custard of the volks of four e*4«4s and 
 one cupful of milk. Cream one cuj)ful butter and 
 when the custard is cold, carefully mix with the 
 butter. Then add a pint of 5;»"r()und walnuts. Sea- 
 son with salt and pei)per and a dash of cayenne. 
 If too thick, add a little cream. Spread between 
 thin slices of bread. vSkmik TlRNKK. 
 
165 ENTREES, BREAKFAST AND LUNCHEON DISHES 
 
 WALNUT SANDWICHES, NO. 2 
 
 Butter the bread lightly and spread over each 
 slice a la3^er of melted cheese about one-eighth of 
 an inch thick, then a thick layer of English wal- 
 nuts. Sprinkle lightly with salt. 
 
 CRKAM DRESSING 
 
 1 cupful mayonnaise, 
 Yz cupful whipped cream. 
 This mixed with finely chopped nuts, either 
 almonds, pecans or walnuts, and spread on thin 
 slices of bread without butter, will be found de- 
 licious. 
 
 TONGUE WITH SPANISH SAUCE 
 
 (From "Crumbs from Everybody's Table.") 
 
 One fresh beef tongue, one bottle of olives, 
 two dozen large, clean, bright, dry Chili peppers, 
 one teacupful (ordinary size) of best vinegar, or, 
 better still, vSqueeze the juice of two lemons into 
 the cup and fill with vinegar, one teaspoonful of 
 powdered summer savory, two tablespoonfuls of 
 finely chopped onion (should be small green 
 onions, but dry will do), salt and olive oil as you 
 like it. Some may, or will, try to make it with- 
 out the oil. Do not wrste your time, for the oil 
 is the secret of this delicious dish. Dissolve half 
 a teacupful of vsalt in enough boiling water to 
 cover the tongue, cook until done, and only done, 
 or you will have rags. When cool, remove the 
 skin and cut into very thin slices, and the tongue 
 is ready for the sauce. Cut open the peppers the 
 long way, take out every seed and vein, cut off 
 the stem end, drop the skins into an agate kettle 
 of boiling salted water (half cupful of salt). Press 
 
ENTREES, BREAKFAST AND LUNCHEON DISHES 166 
 
 the skins under the water and keep at boiling heat 
 for two hours, but the water must not even sim- 
 mer, or 3'ou will find both taste and color g-one. 
 Skim into chopping bowl — be sure all the water 
 is pressed out — chop until you have a glowing 
 mass of red pulp; press through a sieve to remove 
 skins, and your sauce is read}^ to vseason. Do not 
 put in all the salt needed, as the/ olives will add 
 salt. Add oil and vinegar by the spoonful; no 
 danger of curdling. Put olives in last. Dip each 
 slice of tongue into the sauce, pile the slices into 
 a deep dish and pour over them the remaining 
 sauce; serve the next day on white platter and 
 decorate with the small blanched stems of celery, 
 which is exceedingly pretty against the red sauce. 
 The sauce should be red and will be if your pep- 
 pers grew the same year you make the sauce. It 
 is delicious with roast turkey, cold ham, fried 
 oysters, or with simpl)^ good bread. 
 
 Mrs. U. Hartnell. 
 
 ENCHILADAS 
 
 (From "Crumbs from Everybody's Table.") 
 
 To make the tortillas(orcakes)take three tea- 
 cupf uls fiour, one cupful cold w^ater and a teaspoon- 
 ful salt; mix into stiff dough, roll verv thin the 
 size of a pie tin and bake on top of stove; pile one 
 on top of another on a plate and cover with a nap- 
 kin to keep soft. Take about one dozen dried 
 Chili peppers, cut open and take out seeds and 
 veins, put into agate kettle of boiling water, keep 
 at boiling heat until peppers are soft. Press out 
 water, and chop fine in a chopping bowl, then 
 press through a sieve to remove skins. Put two 
 liea])ing tal)les|)0()nfuls of lard in a frying pan; 
 when hot, put salt, two cloves garlic cut fine and 
 
167 ENTREES. BREAKFAST AND LUNCHEON DISHES 
 
 mashed, one heaping tablespoonful flour fried 
 brown, then add Chilis and sufficient boiling water 
 to make thick sauce. Into this sauce while hot, 
 dip one tortilla(or cake)at a time(they are better 
 fried first in hot lard, but it is not necessary), 
 place open on a large plate, spread on thick layer 
 of grated cheese, a teaspoonful onion chopped 
 fine, and strength taken out by soaking in hot 
 water for a few moments, a layer of hard boiled 
 eggs cut into slices, and four or five olives. Cover 
 this with Chili sauce, roll, and put on a large 
 platter. After all the enchiladas have been made, 
 pour over them any remaining sauce, set platter 
 into the oven and serve very warm. 
 
 Mrs. L. H. Garrigus. 
 
 TAMALES 
 
 (From "Crumbs from Everybody's Table.") 
 
 6 lbs. beef flank, 
 
 1 lb. dried Chili peppers, 
 5 lbs. white dried corn, 
 
 2 teacupfuls of olives, 
 
 1 teacupful of raisins, 
 
 2 medium sized onions, 
 8 cloves garlic, 
 
 1 teaspoonful of summer savory. 
 Boil meat in warm water seasoned wdth salt 
 only until soft, too much boiling renders it taste- 
 less; when done, cut in very small pieces and put 
 into a kettle. Keep broth in which meat was 
 boiled. Prepare Chili as for enchiladas, mash the 
 garlic and put into Chili. Take two table- 
 spoonfuls lard, w4ien very hot, fr}^ onions, add 
 two tablespoonfuls flour, then fry brown and add 
 Chili, salt and two teacupfuls of the gravy in 
 which the meat was boiled; pour this into kettle 
 
ENTREES, BREAKFAST AND LUNCHEON DISHES 158 
 
 of stew, then the savory well powdered, pepper, 
 olives and raisins. If stew is not rich enough, add 
 more gravy or hot water. Do not cook stew 
 more than ten minutes. Put corn into kettle of 
 cold water with one tablespoonful of lime. Taste 
 water and if it bites the tong-ue it is strong enough ; 
 boil until hull begins to peel; cool, then rinse in 
 several waters rubbing between the hands until 
 hull and kernel separate. Grind onametate, then 
 put it into a pan, add salt and about one teacup- 
 ful of very hot drippings, also remaining gravy. 
 Wash corn husks and dry with a cloth; then on 
 each husk spread about one tablespoonful of corn, 
 fill with stew, cover with another husk spread 
 with corn, tie on both ends and middle with 
 small strips of the husks; trim off the ends. 
 Cover bottom of a kettle with husks (to prevent 
 tamales from burning) put tamales into it and 
 pour over two quarts of hot water. Cover tight 
 and steam about one hour; serve hot. The above 
 measure will make about seven dozen tamales. If 
 chicken is substituted for beef count on one chick- 
 en for one and a half dozen tamales, but the chick- 
 en should not be boiled. If a metate cannot be pro- 
 cured a mortar can be used for grinding the corn. 
 
 Mrs. p. Zabala. 
 
 SPANISH SAUCE 
 
 (From "Crumbs from Everybody's Table.") 
 
 Take out seeds and veins of peppers just after 
 they have turned red and before they ha\^e become 
 dr}-. Put the cleaned peppers into a porcelain or 
 granite kettle. Cover with boiling water and add 
 ()ne-half cupful of salt. Let the peppers remain 
 in this at boiling heat on back of stove until ten- 
 
m ENTREES. BREAKFAST AND LUNCHEON DISHES 
 
 der. Then drain, and chop until they are a fine 
 pulp, press through sieve and put into a dish (not 
 metal). Put back on stove, add vinegar and salt 
 to taste, and allow to boil thoroug-hly. This 
 should be of the consistency of catsup, so if it is 
 too thick some water may be added. Bottle and 
 seal while still hot. This makes an excellent sauce 
 for cold meats; especially tongue. Before using 
 mix with the sauce the juice of one lemon and a 
 tablespoonful of olive oil. Pour this over the 
 meat, which has been cut in thin slices, then add 
 olives. MRvS. H. Samuels. 
 
6rdvks and Sauces. 
 
 MKvS. J. S. Manlkv. 
 
 Pew cooks understand that there are particular 
 kinds of j^Tavies which go with particular kinds 
 of meats, and that the rule which decides w^hat 
 shall go with what is one to be strictly observed. 
 With roast beef, for instance, there is but one 
 permissible gravy, and that is made from the 
 juices of the joint itself which come out of it in 
 roastinj^. When the beef is taken from the oven 
 remove all floating fat from the dripping pan, 
 then add boiling water to the remainder, taking 
 care not to dilute it too much, and allow it to 
 l)oil up well. Serve hot in a gravy boat. For a 
 pot roast a brown thickened gravy is in order, as 
 also for roasted veal and pork. For roast lamb 
 mint sauce is the right accompaniment. With 
 game of different kinds jellies are usually served, 
 as they are also with roast mutton. Red currant 
 jelly goes with mutton, pork and turkey, and 
 black currant jelly with hare or rabbit. Grape 
 jelly may be substituted for the former if more 
 convenient, and cranberry sauce or jelly with 
 turkey and apple sauce with goovse is always the 
 right accompaniment. Gravies for roast fowl of 
 any kind should be brown and thick and rich, the 
 giblets of the bird being cooked separately and 
 the water in which thev are boiled forming the 
 foundation of the gravv. For boiled veal and fowl 
 
 Note,— 
 
 Fur convenience, .some of the sauces belonging to this depart- 
 ment have been placed in other parts of the book — the fish sauces 
 with the fish, and pudding sauces in some instances. foHowing 
 the puddings for which they are best suited. 
 
171 GRAVIES AND SAUCES 
 
 a white vSauce — made of the stock in which the 
 meat has been cooked with milk, flour and butter 
 added — ^is the proper accompaniment. For fish, 
 all vsorts of sauces are in order, the variety being 
 almost as great as that of the dishes to be seasoned. 
 The favorite is probably a tartare sauce, but 
 oyster, shrimp, and anchovy sauces are all popular, 
 and are equally in good form. The rule for gravies 
 is always to serve them hot. A cold gravy is to 
 the epicure nothing but an abomination. 
 
 DRAWN BUTTER. 
 
 Melted butter is the foundation of most of the 
 common sauces. Have lined porcelain saucepan or 
 a double boiler for this purpose. Take a quarter 
 of a pound of fresh butter, cut it up and mix with 
 it about one tablespoonful of flour. When it is 
 thoroughly mixed, put it into a double boiler and 
 add to it half a teacupful of hot water. Shake it 
 around continually, till it is entirely melted and 
 begins to vsimmer; then let it rest till it boils up. 
 If y(m set on too hot fire it will be oily; if butter 
 and flour are not well mixed it will be lumpy; if 
 you put it in too much water it will be thin and 
 poor. All these defects are to be carefully avoided. 
 In melting butter for sweet or pudding sauce you 
 mav use milk instead of water. 
 
 CAPKR SAUCE. 
 
 (For lioiled mutton. ) 
 
 One pint of white sauce (made with stock), one 
 tablespoonful of lemon juice, and three table- 
 spotmfuls of capers; cook together and serve. For 
 stock use that from the boiled mutton. 
 
 Marion HarTvAnd. 
 
GRAVIES AND SAUCES »72 
 
 cranbe:rry sauce. 
 
 One quart of cranberries, two cupfuls of vsu^ar 
 and one pint of water. Wash the berries, then 
 put them on the fire with the water in a covered 
 saucepan. Let them simmer until each cranberry 
 bursts open ; then remove the cover of the vsauce- 
 pan, add the sugar and let them all boil for twenty 
 minutes without the cover. Do not stir them 
 after they are placed on the fire. 
 
 MRvS. K. K. Gatcomb. 
 
 GRAVY FOR ROAST MEATS. 
 
 When the meat is done, remove the roast from 
 the i^anand pour off the fat, leaving only three or 
 four tablespoonfuls in the pan; then stir in a 
 heaping tablespoonful of flour and add gradually 
 cold water or cold milk, stirring constantly. Add 
 vsalt and pepper and cook a few minutes. 
 
 A SIMPLE BROWN SAUCE. 
 
 Put into a sauce})an one tablespoonful of 
 minced onion and a little butter; when it has 
 taken color, sprinkle in one heaping teaspoonful 
 of flour; stir well and when brown, add one-half 
 pint ot stock; cook a few minutes and strain. 
 Now, by adding one cu])ful claret, two cloves, a 
 sprig of parslev, a s])rig of thyme, a bay leaf, 
 and pepper and salt, and boiling two or three 
 minutes and straining, one has sauce ])oi\rade. 
 
 If, instead ot" the claret, one should add to the 
 poivrade sauce one tablespoonful each of minced 
 cucumber pickles, vinegar and ca])ers, one has 
 ' 'sauce pi(|uante, " '. 
 
 Bv adding one teaspoonful of made mustanl. 
 
173 GRAVIES AND SAUCES 
 
 the juice one-half a lemon and a little vinej;^ar to 
 the poivrade instead of the claret, one has the 
 sauce Robert. 
 
 "Crumbs from Everybody's Table." 
 
 MINT SAUCE. 
 
 4 tablevSpoonfuls chopped mint, 
 2 tablespoonfuls sug-ar, 
 ^4- pint of vinegar. 
 Put it into a sauce-boat and let it remain an 
 hour or two before dinner, that the vinegar may 
 become impregnated with the mint. 
 
 "Crumbs from Everybody's Table." 
 
 CREAM SAUCE FOR CROQUETTES. 
 
 1 pint of cream or milk, 
 
 2 even tablespoonfuls butter, 
 
 4 heaping tablespoonfuls of flour, 
 
 V2 tablespoonful salt, 
 
 1 spoonful pepper, 
 
 ^/2 teaspoonful celery salt, 
 
 A little cayenne. 
 Melt the buiter, and when bubbling add flour, 
 but do not cook; stir until well mixed. Add milk 
 very slowly, stirring all the time to prevent lump- 
 ing. The sauce should be very thick, almost like 
 drop batter. Add seasoning and mix while hot 
 with meat or fish and form in balls. 
 
 Mrs. Manley. 
 
 CELERY SAUCE. 
 
 Cut up'd large Intnch of celery into small pieces; 
 use only that which is blanched. Put it into a 
 pint of water and boil until it is tender; then add 
 
GKAVIES ANO SAUCES 174 
 
 a teav'^]:)()()nful of llour and a luni]) of butter the 
 .size of an a^^', mix well to«"ether, .season with 
 salt and pepj^er, and stir constantl}^ until taken 
 from fire. Verv nice with boiled pcmltry. 
 
 Mrs. Manlf.y. 
 
 MUSHROOiM vSAUCE. 
 
 One-half pint of mushrooms wiped carefull}- 
 and cut in small pieces, put in cupful of boiling 
 water and tablespoonful of butter; pepper and 
 salt to taste. Let simmer very g"ently for ten 
 minutes, then thicken it with a tablespoonful of 
 flour and butter mixed; add the juice of one-half a 
 lemon. Serve with roast meats. 
 
 Mrs. Frank Gilrrrt. 
 
 ONION SAUCE. 
 
 (For warmed over meats). 
 
 1 pint of stock, 
 
 1 cupful of choi)]3ed onions, 
 
 % cupful of chopped lean ham, 
 
 3 tablespoonfuls of butter, 
 
 1 heapinjj;' tablesi)oonful of flour, 
 
 /4 tablespoonful lemon juice, 
 
 1 level teaspoonful of sugar. 
 Pry the onions and ham in the butter, then 
 blend in the flour and add the stock and other in- 
 gredients. Mark)N Harland. 
 
 TOMATO SAUCK. 
 
 Cook one slice oi onion, a bit of l)av leaf, a 
 small piece of green ])epper with half a can of 
 tomatoes fifteen minutes; then strain through a 
 colander. Add two tablespoonfuls of butter and 
 
'75 OKAVIES AND SAUCES 
 
 two of flour; cook together with a little salt and 
 pepper. If tomatoes are very acid add a little 
 soda. To be served with breaded meat, chops, 
 omelets, cold chopped lamb or mutton. 
 
 PRKNCH HOLLANDAISK SAUCE. 
 
 4 tablespoonfuls good vinegar, 
 
 4 egg yolks, 
 
 % cupful butter, 
 
 Nutmeg, pepper and salt to taste. 
 Divide butter in three parts ; put vinegar, yolks 
 of eggs and one-third of the butter into a double 
 boiler. Stir constantly, add the second third of 
 butter, and as soon as it thickens add the last 
 third. Remove from fire and add seasoning. 
 MrvS. Thomas Jackson, Illinois. 
 
 TARTARE SAUCE, NO. 1. 
 
 To a good mayonnaise dressing add a table- 
 spoonful of finely chopped Gherkins pickles. 
 
 TARTARS SAUCE, NO. 2. 
 
 To the yolks of four eggs add salt and mustard 
 to taste and a pinch of powdered sugar. Stir in 
 drop by drop four tablespoonfuls of olive oil 
 (Gower's); in the same way add an equal quantity 
 of tarragon vinegar. Add a button onion minced 
 and mashed, a little pickled cucumber cut fine, 
 also pepper. 
 
 OYSTER SAUCE. 
 
 Make a drawn butter sauce, add a few small 
 oysters drained from their liquor and a few drops 
 of vinesrar or lemon; let come to aboil and serve. 
 
GRAVIES ANU SAUCES J76 
 
 BECHAMKL SAUCE. 
 
 Melt a tablespoonful of butter in a saucepan 
 and when melted stir in an equal quantity of 
 flour, cook thoroug^hly, being careful not to 
 scorch; add one-half pint each of rich cream and 
 veal siock; season with pepper, salt and nutmeg 
 to taste; add three ounces of grated Parmesan 
 cheese and the yolks of three eggs well beaten; 
 stir until hot but do not let it boil. 
 
 EGG SAUCE. 
 
 Add the chopped yolks of two or three eggs to 
 a good drawn butter sauce to make eg^ sauce. 
 
 PARSLEY SAUCE. 
 
 2 tablespoonfuls !)utter, 
 
 2 tablespoonfuls flour, 
 
 2 tablespoonfuls parsley, 
 
 1 cupful milk, 
 
 Seasoning, 
 
 1 teaspoonful lemon juice. 
 Wash the j)arsley, dry it thoroughly and re- 
 mov^e all stalks; then cop flnelv and wash again 
 (placing parsley in the corner of an old cloth for 
 the purpose). Then blend flour and butter in a 
 saucepan until of the color and consistency of 
 honey. Add the milk a little at a time, stirring 
 constantly. When thoroughly cooked add season- 
 ing and lemon juice. Just before serving stir in 
 parsley. 
 
 Pudding Sauces. 
 
 SPANISH SAUCE. 
 
 1 tablespoonful corn starch dissolved in 
 
177 GRAVIES AND SAUCES 
 
 y2 teacupfiil of boiling" water, 
 Add 2 tablespoonfuls of vinegar, 
 1 tablespoonful butter, 
 1 teacupful vSUg^ar, 
 
 CARAMEL. 
 
 Put one c,upful sugar in small pan and stir on 
 fire until brown (do not scorch). Add one cupful 
 boiling" water and simmer fifteen minutes — set 
 away to cool. 
 
 CIDKR SAUCE. 
 
 1 teacupful sugar. 
 Yi teacupful butter. 
 Cream tog^ether and add 
 
 2 teacupfuls boiling water and 
 
 1 tablespoonful corn starch dissolved in 
 cold water. 
 Boil and while boiling- add one-half teacupful 
 boiled cider wnth flavoring- to suit. 
 
 MAPLE SAUCE. 
 
 ( )ne-lialf pint maple sugar dissolved in one tea- 
 cupful of water; to this add one-half teacupful of 
 butter mixed with one tablespoonful of flour. 
 Flavor to taste and boil. 
 
Okcs. 
 
 MrvS. C. H. Norris. 
 
 "With weights and measures just and true, 
 
 Oven of even heat, 
 Well buttered tins and quiet nerves, 
 
 Suoeess will he complete." 
 
 HARTFORD ELECTION CAKE. 
 
 1/4 cupfuls of butter, 
 
 2 cupfuls of sugar, 
 % cupful of milk, 
 
 3 eis^gs. 
 
 1 V2 pints of Hour, 
 
 lYz tablespoonfuls baking powder, 
 
 2 cupfuls of raisins, 
 1 cupful of currants, 
 
 ^A cupful citron chopped, 
 
 f/2 cupful lemon peel, 
 
 % cupful almonds shredded, 
 
 20 drops of extract of vanilla, 
 
 20 drops of extract of almonds, 
 
 % cupful of sherry, 
 
 '4 cupful of brandy. 
 Rub butter and sugar to a light cream, add the 
 yolks of eggs and milk; mix fruit, almonds and 
 candied peel, and sift over them half the Hour and 
 mix well. Next add to the mixture the other half 
 of the Hour and baking powder; then add the 
 fruit, then the extracts and wine; lastly the whites 
 of eggs well beaten. 
 
 Mrs. Margarkt Uritx^k. 
 
179 CAKES 
 
 bride:'s cakk. 
 
 4 pounds raisins, 
 
 2 pounds of currants after washed and 
 
 dried, 
 
 1 pound citron, 
 
 '4 ])ounds each of candied orang'e and 
 
 lemon peel, 
 
 1 pound English walnuts, 
 V2 pint sweet cream, 
 
 V2 pint brand V, 
 
 2 tablespoonfuls each cinnamon, cloves, 
 allspice and mace soaked in brandy, 
 
 2 nutmegs grated, 
 
 13/4 pounds butter, 
 
 2 pounds granulated sug^ar, 
 
 3^ pounds flour, 
 
 1 teaspoonful each salt and soda, 
 
 2 teaspoonfuls baking powder, 
 10 eg-g^s. 
 
 Cream butter and sugar, add well beaten volks 
 then the cream and soaked spices. Sift powder 
 into flour and add a little at a time; add whites 
 beaten stifle. Dredge fruit with a little flour, add 
 last. Dissolve soda in a little water and add with 
 the fruit; mix thoroughly. Bake five hours, keep 
 covered with a pan while baking-. This makes 
 one loaf in six quart pan. 
 
 Mrs. William HoRvSFall, Oregfon. 
 
 WKDDING CAKE. 
 
 9 cupfuls of butter, 
 
 5 pints of sugar, 
 
 4 quarts of flour, 
 
 5 dozen eggs, 
 
 7 pounds of currants, 
 
CAKES 180 
 
 3'/2 pounds of citron, 
 
 4 pounds of blanched almonds, 
 
 7 })ounds of raisins, 
 
 1 '/4 pints of brandv, 
 
 2 ounces of mace. 
 
 Bake in moderate oven for two hours or more. 
 This will make eijJi'ht loaves, which will keep for 
 years. Mrs. John Young. 
 
 WHITK FRUIT CAKK. 
 
 1 cupful of butter, 
 
 2 cuj)fuls of su«^"ar, 
 
 3 cu])fuls flour. 
 
 The whites of S e,i4'«.is, 
 
 \4 wine <;iflass white wine, 
 
 2 teaspoonfuls of baking powder, 
 
 Vj pound of chopped almonds. 
 Mix sugar and almonds, add wine. }*eat eg"gs 
 to stiff froth, stir in butter and sugar; add the 
 flour, with which the baking powder has been 
 well mixed; lastly, add fruit. Bake in two loaves 
 for forty minute.s- in a moderate oven. 
 
 Mrs. J^)HX YorN(i. 
 
 FRUIT CAKF. 
 
 1 pound flour, 
 1 pound butter, 
 1 ])ound sugar, 
 1 ])ouu(l currants, 
 
 1 ])ound citron, 
 
 2 pounds raisins, 
 1 dozen eggs, 
 
 1 glass wine, 
 
 1 glass rose water, 
 
 1 glass brandv, 
 
I Si CAKLS 
 
 y2 pint sour cream, 
 One-half pint of molasses with a teaspoon ful of 
 soda stirred thoroughly into it. A teaspoon ful 
 each of cloves, mace, allspice, cinnamon and nut- 
 meo". Sprinkle flour over fruit and stir fifteen 
 minutes. Mrs. W, A Poolk. 
 
 TUMBLKR FRUIT CAKE. 
 
 1 tumblerful of egg's, 
 
 1 tumblerful of molasvses, 
 
 2 tumblerfuls of sugar, 
 1^ tumblerfuls of butter, 
 4 tumblerfuls of flour, 
 
 2 tumblerfuls of currants, 
 
 2 tumblerfuls of raisins, 
 ^4 tumblerful of citron, 
 1 tumblerful of brandy, 
 
 1 tablespoonful of cloves, 
 1 tablespoonful cinnamon, 
 
 3 tablespoonfuls nutmeg, 
 
 1 teaspoonful baking' soda. 
 
 Mrs. T. a. Hoag, 
 
 MEASURE FRUIT CAKE. 
 
 2 scant teacupfuls butter, 
 
 3 cupfuls brown sugar, 
 
 6 eg"g"s, whites beaten separately, 
 
 1 pound raisins. 
 
 1 pound currants, 
 
 '/2 ])ound citron, 
 
 ^2 cup molasses, 
 
 V2 cup sour milk. 
 Stir butter and sugar to cream. Add to that 
 one-half grated nutmeg, one tablespoonful cin- 
 namon, one teaspoonful clo\es, one teas]>oonful 
 
CAKES 182 
 
 mace, then molasses and sour milk, then yolks of 
 eg^s, and wine glass brandy. Stir all thoroughly. 
 Add f our cupf uls of sifted flour alternately with 
 the beaten whites of egg's; then dissolve a level 
 teaspoonful of soda. Mix the fruit together, stir 
 into it two heaping tablespoonfuls of flour, then 
 stir it into the cake. Bake two hours in a moder- 
 ate oven. When baked let cool in pan. 
 
 Mrs. a. K. Norrks. 
 
 SCRIPTURE CAKE. 
 
 I. Kings, IV chapter, 22d verse, 4^ cups, 
 Judges, V chapter, 25th verse, 1 cup, 
 Jeremiah, VI chapter, 20th verse, 2 cups, 
 I. Samuel, XXX chapter, 12th verse, 2 
 cups, 
 
 Nahum, III chapter, 12th verse, 2 cups, 
 Numbers, XVII chapter, 8th verse, 2 cups, 
 I. Samuel, XIV chapter, 2Sth verse, 2 
 teaspoon f uls, 
 
 Leviticus, II chapter, 13th verse, 1 pinch, 
 Jeremiah, XVII chapter, 11th verse, 6, 
 Judges, IV chapter, 19th verse, (last clause) 
 Yz cupful, 
 
 Amos, IV chapter, 5th verse, 2 teas])oon- 
 fuls, 
 
 II Chronicles, IX chapter; 9th verse, taste. 
 
 Lkna Poolk. 
 
 NO EGG FRUIT CAKE. 
 
 ^ package Nonesuch mince meat, 
 Vi pound Chaddock's seeded raisins, 
 J/2 p(nind citron, 
 1 cupful butter, 
 1 cu])ful milk. 
 Cook these together, add when hot add one 
 
183 CAKES 
 
 cupful molasses, twocuptulssug'ar; spice to taste; 
 two teaspoonfuls baking powder; flour to make 
 right consistency. Mrs. K. Nklson. 
 
 HARRISON CAKE. 
 
 2 cupfuls sugar, 
 2 cupfuls molasses, 
 ^2 cupful butter, 
 
 1 cupful milk, 
 
 4 eggs, 
 
 6 cupfuls flour, 
 
 2 teaspoonfuls cinnamon, 
 1 teaspoonful allspice, 
 
 1 pound currants, 
 ^ pound citron, 
 
 1 pound Chaddock's seeded raisins. 
 
 Mrs E. Nason. 
 
 WEDDING FRUIT CAKE. 
 
 10 eggs, 
 
 5 level cupfuls brown sugar, 
 ^ pint molasses, 
 
 3 cupfuls of soft butter, 
 1 lemon, 
 
 1 pound of figs, 
 
 1 pound of citrcm, 
 
 2 pounds of currants, 
 3)^ pounds of raisins, 
 
 1 heaping tablespoonful cinnamon, 
 1 heaping tablespoonful cloves, 
 1 heaping tablespoonful mace, 
 1 grated nutmeg, 
 Vi teaspoonful soda, 
 1 quart flour. 
 This rule makes two lar^e cakes. Bake in a 
 
CAKES 184 
 
 moderate oven two or three hours. 
 
 Mrs. Ross. 
 
 RAISIN CAKK. 
 
 2 cu]:>fuls sujj-ar, 
 1 cupful butter, 
 
 1 cupful sour milk, without whey, 
 
 2 cupfuls Chaddock's seeded raisins chop- 
 ped. 
 
 1 teaspoonful saleratus, 
 
 ^2 teaspoonful each bakinj^ powder and 
 
 salt, 
 
 % teaspoonful each cloves, cinnamon and 
 
 nutmeg, 
 
 1 teaspoonful vanilla extract, 
 
 3 ejj^jjs beaten separately. 
 
 Mrs. J. Hacker, Oreo;on. 
 
 FIG CAKE. 
 
 1 cupful suj^ar, 
 1 cupful raisins, 
 
 1 cupful fiu-s, 
 
 1 '/2 cupfuls flour, 
 
 2 eggs, 
 
 1 teaspoonful soda disvsolved in one cuj^ful 
 boiling water, 
 
 1 teaspoonful each cinnamon, nutmeg and 
 vanilla. 
 Chop raisins and tigs line and pour the cup of 
 boiling water over them and let stand till cold. 
 Mrs. J. S. Paintrr, Pacific Grove. 
 
 RAISIN LOAF CAKF. 
 
 A piece of raised light dough, 
 % cupful butter, 
 
185 CAKES 
 
 1 cupful sugar, 
 
 3 eg-gs well beaten, 
 
 1 cupful walnuts, chopped, 
 
 1 pint raisins, 
 
 1 tablespoonful cinnamon. 
 
 Mix it well and let rise until light; bake in 
 mould. 
 
 A RICH CAKE. 
 
 1^ pounds of flour, dry and sift, 
 
 1^4 pounds loaf sugar, break and sift, 
 
 1^ pounds currants, wash and dr)', 
 
 2 ounces each of citron and candied lemon 
 peel. 
 
 Prepare these ingredients the day before mix- 
 ing the cake. Next morning cream with your 
 hands one and three-fourth pounds fresh butter; 
 break in, one at a time, fifteen eggs, working- 
 well; add gradually sugar, currants and peel; 
 work flour in slowly; lastly add one glassful 
 good spirits. Line a deep pan with buttered 
 paper, extending a finger's length above the pan, 
 and after putting cake in bake slowly until done. 
 Frost while warm. The longer this cake is kept 
 the better it is. 
 
 Mrs. G. Fuller WilliaMvS, Oregon. 
 
 SCOTCPI POUND CAKF. 
 
 1 cupful butter, creamed, 
 
 1^ cupfuls sugar, 4 eggs, yolks, 
 
 1 teaspoonful lemon or vanilla, 
 
 ^2 cupful milk, 
 
 /'2 cupful cornstarch, 
 
 ^^A cupful pastry flour. 
 
 1 teasj)oonful cream tartar, 
 
CAKES 186 
 
 ^2 teaspoonful soda, 
 Whites of 2 eggs. 
 Mix in order given; bake in two shallow pans 
 in a moderate oven. Mrs. A. E. NoRRKS. 
 
 SPONCiK CAKK. 
 
 Beat four eggs very light, yolks and whites 
 together, then beatm two cupfuls of white sugar; 
 then one cup of sifted flour, a little at a time; 
 then another cupful of flour, into which two 
 teaspoonfuls of baking powder have been mixed; 
 lastly, a teacupful of water, almost boiling hot, 
 put in a little at a time. When making this for 
 the first time one is almost certain to put in a 
 little more flour, it is so thin; don't do it or your 
 cake will be spoiled. Flavor with lemon. This 
 makes two long tins. 
 
 Mrs. p. G. Adams. 
 
 SOUR CRKAM CAKE. 
 
 1 cupful sour cream, 
 
 1 cupful sugar, 
 
 2 cupfuls flour, 
 2 eggs, 
 
 ]4 teaspoonful soda, 
 1 teaspoonful baking powder. 
 Flavor to suit. 
 
 Mrs. Gauntlett, Oregon. 
 
 AMFS CAKE. 
 
 1 large cupful butter, 
 
 2 cupfuls sugar, 
 
 3 cu])fuls pastry flour, 
 1 small cup milk. 
 
187 CAKES 
 
 Yolks of 5 e^gs, 
 Whites of three eggs, 
 
 1 teaspoonful cream tartar, 
 
 ^ teaspoonful soda, or 1^ teaspoonfuls 
 baking powder. 
 This makes two loaves. 
 
 Mrs. O. p. Kenyon. 
 
 RAILROAD CAKE. 
 
 2 cupfuls sugar, 
 2 cupfuls liour, 
 
 6 tablespoonfuls butter, 
 2 tablespoonfuls milk, 
 6 eggs, 
 
 1 tablespoonful soda, 
 
 2 tablespoonfuls cream tartar. 
 Lemon peel. 
 
 Bake in shallow pans in a quick oven. 
 
 Mrs. J. A. Young. 
 
 SPRKCKLKS CAKE. 
 
 Seven eggs beaten separately, one-half pound 
 sugar stirred into yolks and beaten well, grated 
 rind of a lemon, one-half teaspoonful cinnamon, 
 one-half teaspoonful cloves, one-half teaspoonful 
 baking powder, grate one-half pound of almonds, 
 not blanched, then stirw^hites of eggs and almond 
 meal alternately into the mixture. No flour. 
 Mrs. G. S. Waterman. 
 
 COCOANUT OR PLAIN CAKE. 
 
 2 cupfuls sugar 
 1 cui)ful milk. 
 
CAKES \&& 
 
 % cupful butter, 
 3 cupfuls Hour, 
 2 teaspoonfuls cream tartar, 
 1 teaspoonful vsoda. 
 This cau be used for a plain cake or for cocoa- 
 nut. If for the latter, reserve three whites of 
 eggs for frosting and one-half cupful of cocoanut 
 soaked in one-half cupful of milk. 
 
 Mrs. a. E. Norris. 
 
 CLOVE CAKE. 
 
 1 cupful sugar, 
 
 ^ cupful butter, 
 
 1 cupful milk or water, 
 
 1 cupful molasses, 
 
 1 cupful raisins, chopped, 
 
 1 teaspoonful soda, 
 
 2 teaspoonfuls cloves. 
 2 eggs, 
 
 Mrs. a. E. Norris. 
 
 TIP TOP CAKE. 
 
 2 eggs, 
 
 1 tablespoonful butter, 
 1% cupfuls sugar, 
 iy2 cu])fuls flour, 
 l^A cu])fuls milk, 
 1 teaspoonful cream tartar, 
 ^2 teaspoonful soda. 
 Very old recipe. 
 
 CITRON LOAF CAKE. 
 
 1 tables])oonful l)utter, 
 1 scant cupful sugar, 
 
189 CAKES 
 
 3 eggs beaten separately, 
 1 scant cupful milk, 
 
 Rather less than 2 cupfuls flour, 
 1^ teaspoonfuls baking powder (if very 
 strong use 1). 
 Cream butter and sugar; add yolks of eggs, 
 milk, flour with the baking powder sifted into it 
 and the beaten whites of the eggs. Flavor and 
 add sliced citron. Pour into a loaf pan and bake 
 in a moderate oven nearly an hour. 
 
 Iviiss Applegath. 
 
 POTATO CAKE. 
 
 1 cupful butter, 
 
 2 cupfuls flour, 
 
 1 cupful chocolate, 
 ^ cupful milk, 
 
 2 cupfuls sugar, 
 
 1 cupful mashed potato, 
 
 1 cupful chopped walnuts, 
 
 4 eggs, 
 
 2 teaspoonfuls baking powder, 
 
 1 teaspoonful each of cloves, cinnamon and 
 nutmeg. 
 Mix potatoes w4th milk. 
 
 Mrs. R. G. Storie. 
 
 BLACK CHOCOLATE CAKE. 
 
 1 % cupfuls granulated sugar, 
 ^2 cupful butter, 
 
 2 eggs, 
 
 1% cupful flour, salt, 
 
 1 teaspoonful vanilla, 
 
 ^/2 cupful sour milk with 1 teaspoonful 
 
 soda dissolved in it, 
 
CAKES 190 
 
 % cupful chocolate dissolved in % cup- 
 fulv^ l')<)iling" water. 
 Soft white frostiiifj;-, 
 
 Mrs. (). P. Krnyon. 
 
 DELICATE CAKE. 
 
 1}4 cu})fuls o-ranulated su^ar, 
 
 ]4 cupful l)utter, 
 
 2}4 cupfuls flour, 
 
 ^ cupful milk, 
 
 Pinch of salt, 
 
 Whites of five ej^'g's, 
 
 2 level teaspoonfuls l)akinj^ powder, 
 
 A few drops of lemon extract. 
 Cream sugar and butter, add milk slowly, beat- 
 ing all the time, then add two cupfuls of the flour; 
 i)eat ten minutes. Sift the remainder of the flour 
 and baking pow^der together and stir in lightly. 
 Lastly add the eggs beaten to a very sti5 froth. 
 
 Mrs. J. W. Slater. 
 
 GOOD PLAIN CAKE. 
 
 2 eggs, 
 
 1 cupful sugar, 
 
 1 cupful cream, 
 
 2 cupfuls flour, 
 
 1 teaspoonful baking ]:)owder. 
 Pinch of salt. 
 
 Mrs. Ed. Pr.\tt. 
 
 WHITE MOUNTAIN CAKE, NO. 1. 
 
 3 eggs, 
 
 2 cuj)fuls sugar, 
 }4 cupful butter. 
 
191 CAKtS 
 
 3 cupfuls Hour, 
 1 cupful milk, 
 
 1 teaspooiiful soda, 
 
 2 teaspoonfuls cream tartar. 
 
 Beat butter and sugar together, then add 
 yolks beaten very light, milk with soda, flour 
 with cream tartar, then whites beaten very light. 
 
 Mrs. O. p. Kenyon. 
 
 WHITE MOUNTAIN CAKE NO. 2. 
 
 6 eggs, 
 
 1 ])ound sugar, 
 
 1 pound flour, 
 
 l4 pound butter, 
 % cupful of milk, 
 
 2 teaspoonfuls of baking powder. 
 
 Mix butter and sugar till light; beat the whites 
 and 3^olks of eggs separately; add the eggs with 
 butter and sugar; then milk; then flour; lemon 
 extract to taste. Bake in slow oven. 
 
 Mrs. T. a. Hoacx. 
 
 QUEEN'S CAKE. 
 
 2 cupfuls sugar, 
 1 cupful milk, 
 
 1 cupful butter, 
 
 4 cupfuls flour, 
 
 2 teaspoonfuls baking powder, 
 6 eggs beaten separately. 
 Flav(>r with lemon. 
 
 Mrs. J. M. Poole, 
 
 RICE CAKE. 
 
 1 cupful l)utter, 
 
CAKES lyii 
 
 2j^ CLipiuls rice tloiir, 
 
 2 cupfiils sug-ar, 
 6 eggs, 
 
 Juice and rind of a lemon. 
 Beat butter to a cream and gradually beat in 
 sugar; add lemon. Beat eggs separately and add 
 to the mixture; then add rice flour. Bake in a 
 shallow pan to the depth of about two inches. 
 Bake from 35 to 40 minutes in a moderate oven. 
 Mrs. John A. Young. 
 
 IMITATION POUND CAKE. 
 
 1^/2 cupfuls sugar, 
 
 3 tablespoonfuls wine, 
 2 cupfuls flour. 
 
 Yi teaspoon ful soda, 
 
 V2 cupful butter (large), 
 
 /^cupful milk, 
 
 5 eifi/s, 
 
 1 teaspoonful cream tartar. 
 
 Mrs. a. N, Wood. 
 
 WHITK CAKE NO. 1. 
 
 1 '2 cupfuls sugar, 
 
 1 cupful milk, 
 
 4 tal)les])oonfuls melted butter, 
 V>% cui)fuls Hour, 
 
 Whites of 4 eggs, 
 
 2 teasjjoonfuls baking ]:><)wder. 
 Flavoring. 
 
 Mrs. Tahitha C. Harris. 
 
 I^AKSTOW CAKE. 
 
 Stir oiir cii]) ot sugar, butter size of a walnut 
 
193 CAKES 
 
 and yolks of two e^g"s to a cream. Add two- 
 thirds of a cupful of cold water and two cupfuls 
 of sifted flour, to which add the beaten whites of 
 two eggs and flavor. Bake in a loaf or layers. 
 Miss Julia Dahlgren. 
 
 KMPRBSS CAKE. 
 
 1 cupful butter, 
 
 2 cupfuls sugar, 
 
 Yi cupful corn-starch, 
 1 cupful milk, 
 2V2 cupfuls flour. 
 Beat all together. Lastly, add the whites of 
 eight eggs beaten to a stiff froth; two teaspoon- 
 fuls of baking powder. 
 
 Miss Lena Poole. 
 
 ve:lvet cake. 
 
 Whites of 4 eggs, well beaten, 
 
 1 cupful sugar, 
 
 y2 cupful butter, 
 
 y2 cupful milk, 
 
 1 cupful flour, 
 
 V2 cupful corn-starch, 
 
 ] teaspoon ful baking powder. 
 Beat butter and sugar to a cream; add milk, 
 then flour and corn-starch with baking powder, 
 then the eggs; flavor. 
 
 Mrs. a. N. Wood. 
 
 WHITE CAKE, NO. 2. 
 
 Whites of 8 eggs well whipped, 
 
 3 cupfuls sugar, 
 1 cupful butter. 
 
CAKES 194 
 
 1 cupful milk, 
 
 4 cupfuls sifted flour with 1 teaspoonful 
 cream tartar, 
 
 Yi teaspoonful soda dissolved in milk, 
 Juice of 1 lemon. 
 Bake one hour in a moderate oven. 
 
 Mrs. J. M. Pugh. 
 
 FKATHKR CAKE. 
 
 1 cupful sut^ar, 
 
 1 teaspoonful melted butter, 
 
 1 e^j^f 
 
 % cupful milk, 
 
 2 cupfuls flour, 
 
 2 even teaspoonfuls cream tartar, 
 
 1 teaspoonful soda, 
 Flavor with lemon. 
 
 Mks. J. M. Pi (iH. 
 
 WHITK CAKE, NO. 3. 
 
 Whites of S et^jj-s, well l)eaten, 
 
 2 cu])fuls su«jar, 
 
 1 cu)>ful butter, melted, 
 
 1 teaspoonful bakinj^ ])owder in 1 i-upful 
 
 milk, 
 
 3 cupfuls flour sifted three times. 
 Flavor with anv flavorinj^" preferred. 
 
 Mks. J. R. Williams. 
 
 OERMAN COFFEE CAKE. 
 
 1 (|uart flour, 
 
 2 teaspoonfuls bakinj^' ))owdcr. 
 Salt, 
 
 2 tablespix.nluls su^^ar. 
 
195 CAKES 
 
 Piece of butter size of walnut, 
 
 1 teaspoonful cinnamon. 
 Mix well together; add enough flour to make a 
 soft dough. Roll into two sheets and bake in 
 two medium sized pie tins, allowing the mixture 
 to come a little way up the sides. Moisten the 
 top with egg or sweet milk. 
 
 "" Miss Margaret Simpson. 
 
 GOLD CAKK. 
 
 Yolks of 8 eggs, 
 % cupful butter, 
 1% cupfuls flour, 
 
 1 cupful sugar, 
 }4 cupful milk, 
 
 2 teaspoonfuls baking powder, 
 Flavor with lemon. 
 
 Bake in moderate oven. 
 
 Mrs. Kdwin W. Brunton. 
 
 SILVER CAKE. 
 
 1 cupful sugar, 
 
 y2 cupful butter, 
 
 Whites of 3 eggs, 
 
 % cupful cornstarch dissolved in nearly 
 
 ^2 cupful milk, 
 
 1% cupfuls flour, 
 
 ^teaspoonful cream tartar, 
 
 % teaspoonful soda. 
 
 Vanilla or almond flavor. 
 Beat butter to a cream and' gradually beat in 
 sugar; add flavor. Mix flour, cream tartar and 
 soda together and sift twice. Beat white of eggs 
 to a stiff froth; add cornstarch and milk to sugar 
 and butter, then eggs and flour. Bake in a mod- 
 
CAKES 196 
 
 erate oven for half an hour. A chocolate frost- 
 ing- is nice for this cake. 
 
 Mrs. John A. Young. 
 
 DELICIOUS CAKE. 
 
 2 cupful s sugfar, 
 1 cupful butter, 
 1 cupful milk, 
 
 3 cupfuls flour, 
 3 eggs, 
 
 Vi teaspponful soda, 
 1 teasooonful cream tartar^ 
 Beat butter and sugar together; add the yolks 
 of eggs, then the beaten whites. Dissolve soda in 
 the milk and mix cream tartar with the flour. 
 Flavor with lemon or vanilla, 
 
 Mrs. O. p. Ken yon. 
 
 LADY CAKE. 
 
 1 Vz cupfuls sugar, 
 
 y^2 cupful butter, or a little more, 
 
 3 eggs, 
 
 2 cupfuls flour, 
 Vz cupful milk, 
 
 1 teaspoonful cream tartar, 
 Vi teaspoonful soda. 
 Add spices and raisins if vou like. 
 
 Mrs. a. N. Wood. 
 
 WHIST CAKE. 
 
 1 cupful butter, creamed with 2 cui)fuls 
 sugar, 
 
 4 eggs l)rok(-n into mixture one at a time, 
 % cupful milk'. 
 
197 CAKES 
 
 23^ cupfuls flour, sifted in it 2 level tea- 
 spoonfuls baking powder, 
 yi teaspoonful vanilla, 
 % teaspoonful lemon. 
 Add flour and milk alternately and beat until 
 very light. Bake about 20 minutes. 
 
 F. KFvNYOn. 
 
 PLAIN CAKE. 
 
 1 pound flour, 
 
 6 ounces lard, butter or drippings, 
 
 6 ounces sugar, 
 
 ^ pound raisins, 
 
 1 teacupful buttermilk or sour milk, 
 
 1 level teaspoonful soda, 
 3- eggs, 
 
 Flavor to taste. 
 Sift the soda and flour together, stir in sugar, 
 rub in shortening with fingers; add raisins, stir 
 in the buttermilk, then the eggs, yolks and whites 
 beaten together. Bake, not too quickly, one and 
 one-half hours. Mrs. Thomas Nock. 
 
 VFLVET CAKF, NO. 2. 
 
 Whites of 5 eggs, 
 
 2 cupfuls sugar, 
 ^ cupfuls butter, 
 2% cupfuls flour, 
 
 }/i cupfuls cornstarch, 
 
 1 cupful milk, 
 
 2 teaspoonfuls baking powder. 
 
 Mrs. a. J. Y. 
 
 COLD WATER CAKE. 
 
 2 cupfuls sugar, 
 
CAKES 198 
 
 1 cupful butter, 
 Yolks of four eggs, 
 IV2 cupfuls water, 
 1 tablespoonful soda, 
 1 tablespoonful cinnamon, 
 1 tablespoonful cloves, 
 1 tablespoonful allspice, 
 1 tablespoonful vanilla, 
 
 1 tablespoonful nutmeg", 
 
 2 cupfuls seeded raisins, 
 4 cupfuls flour. 
 Whites of 4 eggs. 
 
 Mix the cake just as it reads. For the icing mix 
 one cupful sugar, one-half cupful milk and butter 
 the size of an egg. Boil fifteen minutes and 
 spread on top. 
 
 DUMP CAKE. 
 
 Dump into a dish together all the following 
 articles: 
 
 1 cupfuls butter, 
 
 2 cupfuls sugar, 
 
 4 cupfuls flour, 
 1 i)ound chopped raisins, 
 1 teas]:>oonful soda in a cup of cold water, 
 1^4 teaspoonfuls cream tartar, 
 Any spice vou choose. 
 Mix well. Bake in two deep pans. 
 
 Mrs. a. K. Norris. 
 
 brp:ad cake. 
 
 Set sponge in evening with one cake Magic 
 yeast. In the morning add flour and four (piarts 
 water to make consistencv of ])ancake batter. 
 
199 CAKES 
 
 Let rise, and in the evening wori^ in ilour to 
 make sticky thick (not stiff enough to mould as 
 for bread). Add dates or prunes cut fine, raisins, 
 nuts, currants or other dried fruit; three cupfuls 
 brown sugar, 1 cupful very strong coffee, to color; 
 cinnamon, cloves and nutmeg. 
 
 Mrs. D. O. Kelly. 
 
 CAKK WITHOUT KGGS. 
 
 1^ cupfuls sugar, 
 ^4. cupful molasses, 
 ^4 cupful butter, 
 
 1 % cupfuls milk, 
 
 3 cupfuls flour, 
 
 2 cupfuls raisins or 1 each of raisins and 
 nuts. 
 
 1 teaspoonful soda, 
 
 2 teaspoonful s cream tartar. 
 Cloves, nutmeg and cinnaman. 
 
 This makes two large square loaves. 
 
 Mrs. a. E. Norris. 
 
 BUTTERMILK CAKK. 
 
 1 cupful buttermilk, 
 
 1 cupful sugar. 
 
 Butter, half the size of an egg, 
 
 4 cupfuls flour, 
 
 Small teaspoonful soda. 
 Fruit and spices if you like. 
 
 Mrs. a. E. Norris. 
 
 STRAWBERRY SHORTCAKE. 
 
 1 cupful flour, 
 % cupful milk. 
 
CAKES 200 
 
 1 teaspootiful baking- powder, 
 1 tablespoonful melted butter, 
 
 1 eo-jT, 
 
 Add a tablespoonful sugar if desired. 
 Add to the berries a small quantity of butter 
 and sug-ar and set away; when cake is baked, 
 split and butter, then add cream or the beaten 
 w^hite of an egg to the berries. Spread between 
 layers and serv^e. 
 
 MRvS. Tabitha C. Harris. 
 
 FIVE CENT CAKE, NO. 1. 
 
 2 cupfuls brown sugar. 
 
 Two cupfuls fruit syrup or thin molasses, 
 
 1 cupful black coffee, 
 
 1'4 teaspoonful each of cloves and nutmeg. 
 Sift a little flour in and drop in one-half pound 
 or more raisins, currants, or dates (cut from the 
 stone); flour enough to make consistency of cake 
 dough, or a little stiff er. Add baking powder 
 last. Bake in cake tins. Sift a little sugar on top 
 before baking. 
 
 Mrs. D. O. Kklly. 
 
 FIVE CENT CAKE, NO. 2. 
 
 Same as above, but instead of fruit juice, use 
 pint of sour milk and ])inch of soda. Proceed as 
 
 in No. 1. 
 
 WATER SPONGE CAKE. 
 
 1 cupful sugar, 
 A pinch of salt, 
 
 2 eggs well beaten together, 
 
 1 rounding cu])ful sifted flour with one 
 
201 CAKES 
 
 Teaspooiiful baking" powder, 
 1 teaspoonful lemon essence. 
 Add last half a cupful of boiling water, stir 
 quickly and bake in moderate oven. 
 
 Mrs. Gillogly. 
 
 CRI^AM SPONGE CAKK. 
 
 Break two eggs in a cup, fill the cup with 
 cream; add one cupful sugar, vanilla to taste. 
 Beat all with egg beater. Add one cupful of 
 flour, one teaspoonful baking powder. This is a 
 neverfailing recipe and is especially good baked 
 in muffin pans. Mrs. J. K. Johnston. 
 
 MRS. DEWEY'S SPONGE CAKE. 
 
 3 eggs, beat five minutes, 
 
 1 cupful sugar, beat two minutes, 
 
 1 cupful flour, beat 1 minute, 
 
 yi cupful water. 
 
 Pinch of salt, 
 
 Flavoring, 
 One more cupful of flour with two even tea- 
 spoonfuls of baking powder; beat two minutes 
 and pour into greased pans. Bake twenty min- 
 utes in a quick oven. 
 
 Mrs. Amos Harris. 
 
 SPONGE CAKE. 
 
 1 cupful flour, 
 
 1 cupful sugar, 
 
 2 eggs beaten separately, 
 
 4 tablespoonfuls cold water, 
 
 1 teaspoonful baking powder. 
 Flavor with lemon or vanilla. 
 
CAKF.S '^02 
 
 Bake twenty miiiiites in a hot oven. 
 
 Mrs. Mary A. Bbnnet. 
 
 an(;kl cakk. 
 
 Whites of eleven e^g-s beaten stiff with one 
 and one-half cups of vsuo^ar (sifted); one teaspoon- 
 ful cream tartar; one cupful flour, sifted five 
 times with the cream tartar; one teaspoonful 
 vanilla. Bake in a slow oven forty minutes. 
 
 Miss Lena Poole. 
 
 SPONGE CAKK OUR GRANDA.IOTHKRS 
 USED TO MAKE. 
 
 Yolks of 6 e<4"i4"s, 
 
 1 cupful sug"ar, 
 
 1 cu})fu} sifted flour, 
 
 1^2 tablespoon fuls lemon juice. 
 
 Rind of % lemon. 
 Beat yolks and suj^ar until a light lemon color. 
 Add lemon juice and rind. Beat whiles of e^^f^s 
 and fold into mixture. Sift the flour crradually 
 over and fold it in. Bake in a moderate oven. 
 Miss Emma Barnett. 
 
 WALNUT CAKE. 
 
 1 ' 2 cupiuls butter, 
 
 5 cuplrils Hour. 
 
 /2 cupful brand V, 
 
 1 nutnuj^, 
 
 b cti-j^-.^. 
 
 .■^ ciipiuls su.ii'ar, 
 
 1 cupful milk, 
 
 2 teaspoonfuls baking powder, 
 2'< l)ounds English walnuts. 
 
203 CAKES 
 
 2 pounds raisins, 
 
 Mrs. Shannon. 
 
 HICKORY NUT CAKE. 
 
 2 coffee cupfuls sugar, 
 V2 coffee cupful butter, 
 
 1 coffee cupful milk, 
 
 2 coffee cupful flour, 
 2 eggs, 
 
 1 teaspoonful cream of tartar, 
 Vi teaspoonful soda, 
 
 1 quart of i hickory nuts before they are 
 cracked. Mrs. O. P. Kenyon. 
 
 CHOCOLATE NUT CAKE. 
 
 2 cupfuls sugar, 
 5 eggs, 
 
 4 sticks chocolate, grated, 
 
 3 very large tablespoonfuls each of brandy 
 and syrup, 
 
 1 teaspoonful each of cloves, allspice and 
 cinnamon, 
 2^ cupfuls flour, 
 1 teaspoonful baking powder, 
 1 cupful blanched almonds, halved. 
 Bake in long shallovv- tins. 
 
 Mrs. Roy R. Giffen. 
 
 OLD-FASHIONED CAKE. 
 
 1 cupful sugar, 
 
 1 cupful of flour before sifting, 
 1 teaspoonful baking powder, 
 A little salt. 
 Sift all together; break three eggs into it and 
 
CAKES 204 
 
 stir five minutes; add half cupful of melted but- 
 ter, stir five minutes; lastly, half a cupful of 
 water; stir thoroughly. Set in a brisk oven and 
 be careful not to jar. Use any flavorino;. 
 
 Mrs. S. F. Brkrd, Shardon, Cal. 
 
 Eaper Cakes. 
 
 BANANA CAKK. 
 
 Beat two e^^s, put them in a cup and lill it 
 with cold clear water and melted butter, using 
 equal quantities of each, this being- done by put- 
 ting a tablespoonful of water and butter alter- 
 nately until cup is filled; one cupful sugar, one 
 and a half cupfuls of flour, and three teaspoon- 
 fuls baking powder. Bake in la3'ers; spread each 
 layer with frosting and slice bananas over the 
 frosting. 
 
 CARAMKL CAKK. 
 
 ^4 cu])fu] butler, 
 2 cu])fu]s sugar. 
 
 1 cupful milk. 
 
 -I- eggs (whites), 
 2^ cupfuls flour, 
 
 2 teaspoonfuls baking powder, 
 Bake in loaf or three layers. 
 
 FROSTING.— 
 
 2 cupfuls brown sugar, 
 
 '4 cu])ful cream and ^.4 cu])ful butter, or 
 1 cupful cream. 
 Cook until it begins to harden. 
 
 Jp:nnik (iArdmok. 
 
205 CAKES 
 
 RIBBON CAKK. 
 
 1 cupful butter, 
 
 2 cu]:)fuls suj^'ar, 
 1 cupful milk, 
 
 4 eggs( yolks and whites beaten separately), 
 3% cupfuls pastry flour, 
 ^/2 teaspoonful soda, 
 1 teaspoonful cream tartar. 
 Bake two parts of dough as plain cake. To 
 the third part add 
 
 ^4 cupful raisins, stoned and chopped, 
 
 1 cupful currants, 
 
 % pound sliced citron, 
 
 2 teaspoonfuls molasses, 
 
 2 teaspoonfuls wine or brandy, 
 
 1 teaspoonful mixed mace and cinnamon. 
 Bake and put this cake between layers of plain 
 
 cake wiih jelly. Press lightly in putting to- 
 gether. Frost. 
 
 Mrs. Lincoln's Cook Book. 
 
 LAYER CAKE. 
 
 2 cupfuls sugar, 
 
 34 cupful butter, creamed, 
 
 1 cupful sweet milk, 
 
 2 cupfuls flour, 
 
 }4 cupful corn-starch, 
 
 3 teaspoonfuls baking powder. 
 Whites of 6 eggs the last thing. 
 
 Sift corn-starch, flour and baking powder 
 many times together that the mixing of these 
 three articles may be thorough. . 
 CREAM FILLING, NO. 1,— 
 
 2 coffee cupfuls granulated sugar, 
 
 1 cupful new milk. 
 
CAKES 206 
 
 Butter size of walnut. 
 
 Boil until, when dropped in cold water, it forms 
 a soft ball. Remove from fire and stir till cold. 
 FILLING, NO. 2,— 
 
 One pint cream whipped stiff and sweetened 
 and flavored to taste. Mrs. Turner. 
 
 NICE LAYER CAKE. 
 
 1 cupful sug-ar, 
 % cupful butter, 
 4 e54"g"s (whites), 
 Vz cupful milk, 
 
 1^2 teaspoonfuls baking powder, 
 
 13^^ cupfuls flour. 
 
 Vanilla flavoring. ; 
 
 Bake in three or four layers, adding chocolate 
 to one or two la^^ers. Put together with cus- 
 tard made with 
 
 2 yolks of eggs, 
 % cupful sugar, 
 1 cu[)ful milk. 
 Small lump butter, 
 
 1 tablespoonful corn-starch. 
 Flavor and cook until thick. 
 ICING,^ 
 
 1 cupful sugar, 
 4 tablespoonfuls water, 
 Boil and add to the beaten whites of two eggs; 
 add chocolate or cocoa. 
 
 Mrs. a. H. Wood. 
 
 CREAM CAKE. 
 
 3 eggs, 
 
 1 cupful sugar, 
 
 3 tables])oonfuls milk, 
 
207 CAKES 
 
 1 cupful Hour, 
 
 1 teaspoonful baking powder. 
 Bake in two cakes and split them for filling. 
 FILLING.— 
 
 IV2 cupfuls milk, 
 
 1 large tablespoonful corn-starch, 
 Scant ^2 cupful sugar. 
 Boil milk and sugar; thicken withcorn-sitarch; 
 add small piece of butter, then flavor. Beat until 
 nearly cool and spread between layers, 
 
 Mrs. a. H. Wood. 
 
 AUTUMN CAKE. 
 
 Cream two cupfuls sugar with one-half cupful 
 butter; add one cupful cold water, three cupfuls 
 flour, two teaspoonfuls baking powder and, 
 lastl\% the stifiiy beaten whites of five eggs; 
 bake in three large layers. Make a soft icing 
 with the whites of two eggs; in one-half put 
 cocoanut, in the other half chocolate. On the 
 bottom layer spread the cocoanut, on the next 
 layer jelly, and on the top chocolate, letting each 
 filling run down the sides of the cake. Bake the 
 day before using. Very nice. . 
 
 Mrs. W. F. FalVa. 
 
 MINNFHAHA CAKF. 
 
 ^2 cupful l)utter, 
 
 1 }4 cupfuls sugar, 
 
 Whites of 6, or 3 whole eggs, 
 
 1 cupful sweet milk, 
 2l4 cupfuls flour, 
 
 2 teaspoonfuls baking powder. 
 FILLING,— 
 
 1 cupful sugar. 
 
CAKES 208 
 
 4 tal)lcsp()unfuls water. 
 Boil till clear then stir into it the beaten white 
 of one e^cr-, add one-half cupful v'^eeded raisins, 
 chopped; one-half cupful nuts. This rule is ^ood 
 for either layer or loaf cake. 
 
 F. J. Alsip, 
 
 JKLLY ROLLS. 
 
 1 cupful suoar, 
 1 cu])ful Hour, 
 3 eu-^-s, 
 
 1 teaspoonful bakinj^;- powder. 
 Stir well; spread thin in a long dripping pan 
 and bake quickl}^ Turn out on a cloth, cutting 
 off the edges; spread with jelly and roll. 
 
 Mrs. Daisey Barnks. 
 
 RAISIN CAKK. 
 
 Break two eggs in a teacup, lill u{) with sweet 
 cream, beat well together, then add one cupful 
 sugar; one and two-thirds cupfuls flour with two 
 teaspoonfuls baking powder. Flavor with lemon; 
 bake in lavers. 
 FILLING, - 
 
 ( )ne cupful sugar dissolved with three table- 
 spoonfuls water: boil five minutes, and while hot 
 [)onr on the beaten whites of two eggs and stir 
 till cool. Add one pint seeded and chopped rais- 
 ins; spread between layers. 
 
 Mrs. Tt'rnkr. 
 
 (IFRMAN PASTRY, 
 
 l4 pound flour, 
 '4 pound sugar. 
 
209 CAKES 
 
 % pound butter, 
 1 teavSpoonful baking powder. 
 Rub the butter into the flour with the fingers; 
 moisten with one egg and mix until the paste is 
 quite smooth; if too stiff, add a very little milk. 
 Roll out thin and cut in rounds the size of a tea- 
 plate. Spread with raspberry jam, cov^er with 
 paste and bake in a rather quick oven. 
 
 Mrs. Thomas Nock. 
 
 MOCHA CAKE. 
 
 1 cupful sugar, scant, 
 Y2 cupful butter, 
 Whites of 3 eggs, 
 
 2 cupfuls flour, 
 ^ cupful milk, 
 
 1 teaspoonful baking powder. 
 FILLING.— 
 
 1 slice ^ inch thick of unsalted butter, 
 
 1 cupful powdered sugar. 
 
 Cream until the sugar cannot be tasted; beat 
 yolks of two eggs and put with above; then add 
 slowly one-quarter cup, scant, of coffee extract, 
 boiling hot, a little at a time to the above. If 
 not convenient to use coffee extract, one-quarter 
 of a cup of fresh strong coffee will do as well. 
 
 Mrs. L. C. Sanford. 
 
 FRENCH CREAM CAKE. 
 
 4 eggs, 
 
 2 cupfuls sugar, 
 
 1 cupful sweet milk, 
 
 3 cupfuls flour, 
 
 1 tablespoonful butter, 
 
 2 teaspoonfuls baking powder. 
 
CAKES 2IU 
 
 Bake in layers. Between layers put the follow- 
 ing cream: 
 
 1 pint sweet milk, 
 
 1 cupful sugar, 
 
 2 tablespoonfuls corn-starch, 
 Lemon to suit taste. 
 
 Boil these together and add one (tg^ well 
 beaten after taking from the fire. 
 
 WHITE FRUIT LAYER CAKE. 
 
 1 cupful butter, 
 
 2 cupfuls sugar, 
 
 1 cupful milk, 
 
 2 cupfuls flour, 
 
 6 eggs (whites only) beaten stiff, 
 2 teaspoonfuls baking powder. 
 Bake in five layers, and while still hot |)ut to- 
 gether with the following: 
 PILLING,— 
 
 One-quarter pound each finely chopped figs, 
 vseeded raisins, citron, preserved ginger and 
 blanched almonds. Stir them into the beaten 
 whites of three eggs; one cupful powdered sugar 
 and the juice of a lemon. Frost the tap with the 
 white of an egg, a cupful of powdered sugar and 
 the juice of a lemon. 
 
 Lot- Nasburg, Oregon. 
 
 WALNUT CAKE, NO. L 
 
 2 cu])fuls sugar, 
 1 cu|)ful butter, 
 Whites of b eggs, 
 Yolks of 2 eggs, 
 
 1 cupful milk, 
 
 3 '<2 cupfuls Hour. 
 
21! CAKES 
 
 Flavor with vanilla, 
 
 3% teaspoonfuLs baking' powder. 
 FILLING,— 
 
 Boil one cupful granulated sugar with four 
 tahlespoonfuls water five minutCvS, or until it 
 threads when dropped from the end of the spoon. 
 With the left hand pour the boiling syrup in a 
 small stream into the beaten white of an eg*g, 
 while beating- hard with the right hand. Then add 
 a cupful chopped walnuts and flavor with vanilla. 
 Put halves of walnuts on the top of cake. 
 
 Mrs. Ruth Parkhurst. 
 
 WALNUT CAKE, NO. 2. 
 
 1 cupful butter, 
 2y2 cu]jfuls sugar, 
 8 eg-gs (whites), 
 
 3 teaspoonfuls baking- powder, 
 
 2 cupfuls chopped walnuts. 
 FROSTING,— 
 
 2 cupfuls sugar, 
 ^^i cupfuls milk. 
 Butter size of an egg. 
 Boil these fifteen minutes then pour in a dish 
 and stir until it thickens. Add white of egg well 
 beaten and one tablespoonful vanilla. 
 
 Mrs. J. M. Pugh. 
 
 NUT CAKE. 
 
 Beat the yolks of ten egg's very light with one 
 pound sugar; one small cupful cracker flour; one 
 teaspoonful baking powder; one pound ground 
 nuts; then add the beaten whites of the eggs and 
 bake one hour in a slow oven. When perfectly 
 cold slice in two and fill and cover with whipped 
 
CAKES 212 
 
 cream, to which a few <4round nuts and sugar to 
 taste have been added. M. L. S. 
 
 WORLD'S FAIR CAKE. 
 
 1^ cupfuls sugar, 
 
 V2 cupful butter, 
 
 V2 cupful milk, 
 
 \V2 cupfuls tiour before sifting, 
 
 3 eggs beaten separately. 
 
 1 large teaspoonful baking powder, 
 
 6 large tablespoonfuls grated chocolate, 
 3 large tablespoonfuls sugar in 2 large 
 tablespoonfuls scalding milk. 
 Add to the cake and bake in a scjuare pan. 
 ICING,— 
 
 2 cupfuls sugar, 
 y^ cupful milk, 
 Butter size of an ^^'^, 
 Flavor. 
 
 Boil hard fifteen minutes; remove from tire and 
 stand until cool enough to spread. 
 
 Miss Makv Mott. 
 
 CHOCOLATE NOUGAT CAKE. 
 
 Cream one-quarter cupful butter, add slowly 
 one and one-half cupfuls sugar; one ^%^, well 
 beaten. Mix three teaspoonfuls baking powder 
 with two cupfuls flour; add this alternately with 
 two-thirds cupful milk to the first mixture. 
 Melt two squares Baker's chocolate, add three 
 teaspoonfuls sugar, one-third cupful milk. When 
 cool add to the cake. Flavor with one teaspoon- 
 ful vanilla. Frost to[), then cover with shredded 
 almonds. Mks. O. P. KiONYr)N. 
 
213 CAKES 
 
 DEVIL'S FOOD CAKE, NO. 1. 
 
 PART 1,— 
 
 1 cupful brown sugfar, 
 Vi cupful butter, 
 1 cupful sweet milk, 
 
 1 teaspoonful soda, 
 
 2 cupfuls flour, 
 PART 2,— 
 
 1 cupful brown sug^ar, 
 
 1 cupful grated chocolate, 
 ^ cupful sweet milk, 
 Flavor with vanilla. 
 
 Put part 2 on the stove, using a double boiler, 
 and let it come to a boil, then cool and mix with 
 part 1. Bake in layers and put the following^ 
 icino- between. 
 ICING,— 
 
 6 rounded tablespoonfuls grated chocolate, 
 
 1/^ cupfuls powdered sugar, 
 
 3 eggs (whites). 
 
 Beat whites ver}' little, then stir in chocolate. 
 Add the sugar gradually, beating well, then set 
 on stove and let it boll a short time. Allow cake 
 to get thoroughly cool before removing from the 
 tins, which will prevent crumbling. 
 
 Mrs. L. C. Sanford. 
 
 DEVIL \S FOOD CAKE, NO. 2. 
 
 2 cupfuls brown sugar, 
 Vt cupful butter, 
 
 2 eggs, 
 
 V2 cupful chocolate, 
 
 y2 cupful sour milk, 
 
 y^ cupful boiling water, 
 
 1 pinch salt, 
 
CAKES 214 
 
 1 teaspoon till sotla, 
 
 3 cupfiils flour sifted. 
 Beat sug"ar, butter and eggs together; add the 
 chocolate dissolved in hot water, and the soda in 
 the milk; lastly, the flour. Bake in layers. 
 FILLING,— 
 
 V2 cupful cream, 
 
 2 cupful s brown sugar, 
 % cupful butter. 
 
 Cook until it hairs from spoon; add one tea- 
 spoonful vanilla. (Excellent. ) 
 
 Mrs. J. W. Slater. 
 
 DKVIL'S POOD CAKE. NO. 3. 
 
 Yolks of 2 eggs, 
 
 2 squares chocolate, grated, 
 1 cupful milk, 
 
 1 cupful sugar, 
 
 3 tablespoonfuls melted butter, 
 1 ^4 cupfuls flour, 
 
 1 teaspoonful soda and 
 1 teas]30onful cream tartar, or two tea- 
 spoonfuls baking powder, 
 
 1 teaspoonful vanilla. 
 
 Co.)k chocolate with one-half of the milk and 
 the beaten yolks of the eggs until it thickens; let 
 cool. Rub sugar and butter together, then add 
 other ingredients. Bake in three layers or in a 
 loaf. Mrs. Howard. 
 
 LEMON CAKE. 
 
 2 cui)Fuls sugar, 
 
 ' 2 cupful l)utter, 
 
 1 cupful uiill<. 
 
215 CAKES 
 
 3 cupfuls Hour, 
 
 3 lev^el teaspoonfuls baking" powder. 
 Bake in layers. For the jelly use the 
 Grated rind and juice of 2 lemons, 
 1 cupful sugar, 
 
 V2 cupful cold water, 
 
 1 tablespoonf ul flour mixed in a little water. 
 Boil until it thickens and spread between layers 
 
 of cake. 
 
 ORANGE CAKE. 
 
 2 cupfuls sugar, 
 ^ 1 cupful milk, 
 
 3 cupfuls flour, 
 5 yolks eggs, 
 
 4 whites eggs, 
 Butter size of walnut, 
 
 2 teaspoonfuls baking powder. 
 Juice 1 orange and grated rind. 
 
 Bake in: layers. Between the layers use this 
 icing: The white of one ^g^ beaten to a stiff 
 froth: add the juice and grated rind of one lemon 
 and powdered sugar suflicient to make right con- 
 sistency to spread nicely. M. L. P. 
 
 GOLD MEDAL FRENCH CREAM CAKE. 
 
 1 cupful white sugar, 
 
 3 eggs, 
 
 1 Vz cupfuls flour, 
 
 1 teaspoonful baking powder, 
 
 2 tablespoonfuls thick sweet cream, 
 1 teaspoonful lemon or vanilla. 
 
 Bake as a jelly cake. For the mock cream: 
 1 tablespoonful flour, 
 
CAKfcS 2I(' 
 
 1 eg-^-, 
 
 Yz teacupful white sugar, 
 
 1 tablespoonful butter, 
 
 V2 pint sweet milk (cream is preferred). 
 Stir the flour in a little cold milk, add the'eg'g 
 well beaten, the sugar; then add the butter to 
 this. Add the milk or cream and boil the whole 
 until it thickens. Flavor with lemon. If used in 
 cake while warm spread between cake. The cake 
 is much improved if baked a dav or two before 
 using. This cake was first baked for Louis Na- 
 poleon for the Paris Exposition at Paris, for 
 which a gold medal was granted; afterwards for 
 the Centennial at Philadelphia, 1876. 
 
 PLAIN FR()STIN(;. 
 
 White ol" 1 egg, 
 1 teaspoonful lemon juice, 
 1 vScant cupful powdered sugar. 
 Put egg and lemon juice in a bowl, stirrings in 
 sugar gradually. Beat, not stir, all together five 
 minutes. 
 
 Mrs. a. M. Lynks. 
 
 l^OILKD IC1N(;. 
 
 1 cupful g-ranulated sugar, 
 
 '3 cupful boiling water. 
 
 White of one egg, 
 
 1 saltspoonful cream tartar. 
 Boil sugar and water without stirring until the 
 syrup, when taken up on a skewer, will "thread" 
 or "rope." When nearly at that point beat the 
 egg stiff: add the cream tartar, and ])our the 
 syrup ov.' ■ the egg in a fine stream, beating well. 
 When it thickens and is perfect! \' smooth pour it 
 
217 CAKhS 
 
 over the cake. It hardens quickly and should be 
 put on the cake before it stiffens enough to drop. 
 Mrs. Lincoln's Cook Book. 
 
 GOLDEN FROSTING. 
 
 Beat yolks of eg'jj's and stir in powdered su^ar 
 till stiff enough to spread, not to run. Flavor 
 with vanilla or wine. Mrs. A. F. NoRRls. 
 
 ORANGF FROSTING. 
 
 Mix together the yolk of one egg, one table- 
 spoonful orange juice, one-half teaspoonful or- 
 ange extract and confectioner's sugar, to make 
 it thick enough to spread. Mrs. Gtllogly. 
 
 CHOCOLATF ICING. 
 
 Yolks of two eggs beaten; add (jne cupful 
 sugar boiled to consistency of candy. Beat until 
 rather thick then add three-quarters cupful 
 chocolate. Flavor with vanilla. 
 
 Sarah Cot.eman. 
 
 COLORED ICING. 
 
 Several green coffee beans left to soak in the 
 unbeaten white of an egg will color cake icing a 
 delicate green. The beans shouldbe removed and 
 the egg whipped and used for the icing. 
 
 CHOCOLATE FROSTINC^. 
 
 Whites of 2 eggs, 
 
 2 tablespoonfuls cold water to each egg; 
 
 (stir well), 
 
CAKES 218 
 
 1 teasponful vanilla, 
 
 2 squares chocolate. 
 
 Melt chocolate, add water, then sug"ar, guess- 
 ing at quantity of sugar. 
 
 Mrs. O. p. Kk^jyon. 
 
 MILK FROSTING. 
 
 1)4 cupfuls sugar, , 
 
 1 teaspoonful butter, 
 
 yi cupful milk, 
 
 Yi teaspoonful vanilla. 
 Melt the butter in a saucepan, then add sugar 
 and milk. Boil gently without stirring for thir- 
 teen minutes. Beat until stiff enough to spread, 
 then add flavoring and spread over cake. 
 
 MAPLK CARAMKL FILLING. 
 
 1 /^ cupfuls maple sugar, 
 1 tablespoonful butter, 
 % cupful milk. 
 Boil until it spins a heavy thread; cool a little 
 and stir. 
 
 ALM(3ND CUSTARD. 
 (For Filling.) 
 
 '2 ])int cream, 
 
 3 eggs, 
 
 1 teas])()onful corn-starch, 
 1 tablespoonful powdered sugar. 
 Add 1 cupful chopped almonds to custard; cook 
 a few minutes. Flavor with two or three drops 
 almond combined with a little vanilla. 
 
219 CAKES 
 
 PIG FILLING. 
 
 1 cupful sugar, 
 
 4 tablespoonfuls water, 
 
 White of 1 eg-g beaten stiff, 
 
 12 figs soaked % hour in warm water, 
 
 then chopped. 
 Boil sugar and water until sugar threads; stir 
 slowly into white of egg, then chopped figs. 
 I^nough for two layers. 
 
 KGGLKSS CAKE. 
 
 1% cupfuls sugar, 
 
 l4 cupful of butter, 
 
 1 cupful sour milk, 
 
 % teaspoonful soda, 
 
 ^4 teaspoonful cinnamon, 
 
 ]4 nutmeg (grated), 
 
 3 level cupfuls sifted flour, 
 
 1}4 cupfuls seeded raisins chopped and 
 
 well floured in part of these 3 cupfuls. 
 A tutti frutti filling for layer cake is made by 
 mixing chopped raisins and a small quantit\^ of 
 lemon, orange and citron peel, currants and nuts 
 with soft icing. It m.ust be ver}- thoroughly 
 mixed, so that no one ingredient shall predom- 
 inate. TreAvSurer New and Old. 
 
ADVEKTISEMENTS 
 
 GIFFEN'S PHARMACY 
 
 APOTHECARY AND DRUGGIST 
 
 Stationery and Fancy Novelties 
 
 Perfumery 
 
 Spices, Flavoring Extracts 
 
 Confectioners' Sugar 
 Fresh Choice Candies 
 
 Ice Cream in Season 
 FOWLER - - CALIFORNIA 
 
 R. W. WILLIAMS C. H. WILLIAMS 
 
 Fowler Carriage & Agricultural Works 
 
 R. W. WILLIAMS & BRO.. Proprietors 
 
 General Blacksmiths 
 And Wagonmakers... 
 
 Fowler, - - - California 
 
 Poulson & Edwards 
 
 i)i<:.\li-:ks in 
 
 Choice Fresh Meats 
 
 Of All Kinds 
 
 Fowler - - California 
 
ADVERTISEMENTS 
 
 (^haddock & Qo 
 
 (Incorporated) 
 
 We are the packers of 
 
 Diamond Our Best 
 
 Morning Star Corona 
 Victor a,id Raisin City 
 
 Brands of Seeded Raisins and 
 
 Arrow Brands Dried Fruits 
 
 Enough Said 
 
 P R K S N ( ) AND F () W L K R 
 CALIFORNIA 
 
Cookies, Doughnuts and 
 Small Cakes. 
 
 Mrs. M. K. Trowbkmik;^:. 
 
 ALMOND CAKKS. 
 
 1 pound sifted iioiir, 
 Yx pound butter, 
 
 ^4- pound sut>-ar, 
 
 2 eggs, 
 
 % teaspoonful each lemon and almond ex- 
 tract, 
 
 2 teaspoonfuls ground ginger. 
 One teaspoonful ground cinnamon, 
 4 ounces of almonds blanched and chopped 
 ver)' fine, 
 
 2 ounces of raisins finely cho])ped. 
 Mix all the dry ingredients together; then rub 
 in the butter, add eggs and essence last of all; 
 rollout half an inch thick; cut in fancy shapes 
 and bake in a slow oven. These are excellent. 
 
 L. C. Landis. 
 
 l^>()()P>IKvS. 
 
 ^ ^ ^ ^^ ' ' 
 
 2' J cupl'uls ilour, 
 1 cuj)f"ul sugar, 
 •^4 cupful bill U'r, 
 
221 COOKIES, DOUGHNUTS AND SMALL CAKES 
 
 1 small wineg-lass brandy or whisk}^ 
 
 2 teaspoonfuls baking powder, 
 Lemon flavoring. 
 
 Rub, flour, butter and sugar together; add the 
 other ingredients and enough milk to mix like 
 cookies. Roll out and spread the brtoby filling 
 over the top. Roll up like jelly cake; slice off 
 with a sharp knife and bake. 
 BOOBY FILLING,— 
 
 1 cupful seeded raisins, 
 
 1 cupful currants, 
 
 Yz pound each of citron, walnuts, blanched 
 
 almonds, 
 
 1 teaspoonful each of cloves, cinnamon 
 and allspice, 
 
 5 pulverized ginger snaps. 
 Mix and chop fine. 
 
 Autograph Cook Book. 
 
 COOKIKS, NO. 1. 
 
 2 cupfuls sugar, 
 
 1 cupful butter, 
 4 cupfuls flour, 
 
 2 teaspoonfuls soda, 
 
 4 teaspoonfuls cream tartar, 
 
 6 eggs. 
 
 Rub the flour, cream tartar, soda and butter 
 together. 
 
 Miss Sarah Parrow, Selma, Cal. 
 
 COOKIES, NO. 2. 
 
 2 teacupfuls sugar, 
 
 1 teacupful butter, 
 
 2 pcrcrs; 
 
 ^4 cupful sweet milk. 
 
COOKIES, DOUGHNUTS AND SMALL CAKES 222 
 
 1 teaspoonful bakitijj;' powder, 
 Nutmeg-. 
 
 Mix as soft as possible; roll thin and bake in a 
 quick oven. 
 
 Mrs. J. .S. Paintrr, Pacific Grove, Cal. 
 
 COOKIES, NO. 3. 
 
 2 cupfuls suLTar, 
 - e^ji-s, 
 
 -A, cu}>ful butter, 
 
 1 cupful milk, 
 
 Yz teaspoonful salt, 
 
 2 teaspoonfuls baking- i)o\vder, 
 Knough flour to roll nicelv. 
 
 Cream sugar and butter, then add the eggs. 
 Mrs. G. W. Clarkk, Columbus, O. 
 
 COOKIES, NO. 4. 
 
 1 cu])ful sugar, 
 
 1 cu])ful butter, 
 4 eggs, 
 
 2 teaspoonfuls baking powder. 
 Enough fl<mr to mix rather stiff. 
 
 Roll thin and bake in a hot oven. Flavor to 
 taste. Mrs. Semir Turner. 
 
 COOKIES, NO. S. 
 
 2 cupfuls sugar, 
 
 1 cuj^ful butter or nice drippings, 
 
 1 cupful sour milk or buttermilk, 
 
 4 egg-s, l)eaten ligh.t, use 6 if von have 
 
 plenty, 
 
 3 teaspoonfuls baking powder, 
 
223 COOKIES, DOUGHNUTS AND SMALL CAKtS 
 
 Flour sufficient to make quite stiff. 
 Bake in quick oven. Mrs. AvSBURY. 
 
 COOKIKS, NO. 6. 
 
 1 cupful butter, 
 1^2 cupfuls su)j-ar, 
 
 1 cupful sour milk, 
 
 1 scant saltspoonful soda, 
 
 ^ teaspoonful lemon extract, 
 
 1 quart flour. 
 
 Sift the flour twice, then return to sieve: add 
 a pinch of salt and a teaspoonful of baking; 
 powder and salt all once more. Rub butter and 
 sugar to a cream; add the well beaten eg'g's and 
 stir well. To this add the sour milk after soda 
 has been well mixed with it. Lastly, add the 
 lemon and one j^^-rated nutmeg'; then add flour 
 until a soft doug-h is formed. Roll out thin and 
 sprinkle with sugar, passing the rolling pin over 
 it. Cut out and bake in a quick oven. Handle as 
 little as possible after the flour is added. Will 
 keep well; if they become dry put a couple of 
 slices of bread in the jar with the cookies. 
 Mrs. Wylir M. Giffkn. 
 
 CITRON COOKIKS. 
 
 ^4 cuj)ful butter. 
 1/4 cupfuls sugar, 
 
 2 eggs, 
 
 ^4- cupful milk, 
 
 % cupful citrcm, cut tine, 
 
 1 heaping teaspoonful baking powder, 
 
 1 teaspoonful each of allspice and cloves, 
 
 Flour to thicken, 
 
COOKIES, DOUGMNUTS AND SMALL CAKES 224 
 
 Flavor to taste. 
 Rub butter and vsuo-ar to cream. Drop by tea- 
 spoonfuls on buttered tins. Bake in quick oven. 
 
 MRvS. Roy R. Gi?^fkn. 
 
 CREAM COOKIES. 
 
 1 cupful sour cream, 
 
 1 H cupful sujJi^ar, 
 ^ cupful butter, 
 
 2 eo-crs, 
 
 j/2 teaspoonful soda, 
 
 % teaspoonful each of cinnamon and nut- 
 meg-. 
 
 Mrs. a. Harris. 
 
 CH( )C()LATR C( )( )KIKS. 
 
 1 cupful lirown su.j^'ar, 
 
 % cu])l"uls butter, 
 
 !/2 cupful milk, 
 
 1/^ cupfuls flour, 
 
 % cuf)ful raisins, 
 
 ]4 cupful nuts, 
 
 1 teaspoonful soda, in milk, 
 
 3 squares of chocolate. 
 
 Mrs. M. K. Trowhridgk, Fresno, Cal. 
 
 FRUIT COOKIES. 
 
 1 cii])li!i su,L;-ar, 
 -v^ cu])l'iil buUer, 
 
 2 ei4---s, 
 
 1 cuplul chopped raisins, 
 l4 teaspoonful soda, dissolved in a table- 
 spoonful water, 
 1 tablespoonful brandy, 
 
225 COOKIES, DOUGHNUTS AND SMALL CAKES 
 
 All kinds of spices, 
 Flour to roll. 
 Mrs. J. S. Painter, Pacific Grove. 
 
 GINGER COOKIKS, NO. 1. 
 
 1 cupful sLio-ar, 
 
 1 cupful molasses, sorg^huiu or New Or- 
 leans, 
 
 1 cupful butter, 
 ^ cupful buttermilk, 
 
 1 large teaspoonful soda. 
 Ginger to taste, 
 
 Flour to mix soft. 
 
 Mrs. Gilbert, Selma, Cal. 
 
 GINGKR COOKIFS, NO. 2. 
 
 2 cupfuls sugar, 
 
 2 cupfuls molasses, 
 
 1 teaspoonful ginger, 
 1 cupful butter or lard, 
 
 3 eggs, _ _ • 
 
 1 tablespoonful soda dissolved in 3 table- 
 spoonfuls water. 
 Mix very stiff, roll thin and bake in a hot oven. 
 Mrs. Angie Turner. 
 
 H(^NEY COOKIES. 
 
 yi cui:>ful butter, 
 
 1 cupful sugar, 
 
 1 cupful honev, 
 
 1 cupful water (boiling), 
 
 1 tablespoonful ginger, 
 
 2 teaspoonfuls soda. 
 Flour sufficient to roll out thin. 
 
 Mrs. J. Arernathy. 
 
COOKIES, DOUGHNUTS AND SMALL CAKES lit 
 
 ROLLKD OAT COOKIES. 
 
 1 cupful su^ar, 
 
 1 cupful butter and lard mixed and melted, 
 
 2 cupfuls flour, 
 
 2 cupfuls rolled oats, 
 
 1 cupful raisins or currants, 
 
 ^ teaspoonful soda, dissolved in a little 
 
 warm water, 
 
 1 teaspoonful mixed spices, 
 
 4 tablespoonfuls of -sweet milk, 
 
 2 e^^ijs, 
 
 Mix to<T^ether; drop a teaspoonful on a buttered 
 pan a little distance apart, and bake. 
 
 Lena Poole. 
 
 WALNUT COOKIKS, NO. 1. 
 
 1 cupful brown suj^-ar, 
 
 2 eg-^s. 
 Mix well. 
 
 1 cupful tiour, 
 
 1 cu])ful chopped walnuts, 
 
 A little salt, 
 
 % teaspoonful baking- powder. 
 Mix eggs and sugar, then flour and nuts; if 
 not stiff enough add more flour. Bake slowlv on 
 buttered paper. MRvS. Prick. 
 
 WALNUT COOKIES, NO. 2. 
 
 1/^ cupfuls sugar, 
 1 cu])ru] butter, 
 
 1 cujjful each walnuts and raisins, the 
 raisins seeded and chopped with walnuts. 
 1 teaspoonful each of cloves, cinnamon and 
 
227 COOKIES, DOUGHNUTS AND SMALL CAKtS 
 
 vanilla, 
 
 1 teaspoonful soda, 
 
 3 cupfuls flour, or enough to make a stiff 
 
 doug-h. Kmma Pilgrim. 
 
 CHOCOLATE DROP CAKES. 
 
 ^ pound butter, 
 1 pound sugar, 
 H pound Baker's chocolate, 
 5 eg"gs, reserving whites of two for frost- 
 ing, 
 
 ^ pound blanched almonds, chopped fine, 
 1 cupful milk, 
 
 1 pound flour, 
 
 2 teaspoonfuls baking powder, 
 Flavor with vanilla. 
 
 Melt chocolate and add to butter, sugar and 
 eggs when well beaten; add other ingredients, 
 bake in small tins and frost with white frosting. 
 This rule makes five dozen cakes. 
 
 Mrs. E. D. Depew. 
 
 CUP CAKES. 
 
 1 cupful butter, 
 
 2 cupfuls sugar, 
 
 3 cupfuls flour, 
 
 4 eggs, 
 
 ,^/2 cupful milk, 
 
 1 heaping teaspoonful baking powder. 
 Mrs. a. E. Norris. 
 
 COCOANUT KISSES. 
 
 White of 1 e^^, 
 
 1 large cupful sugar, 
 
COOKIES, DOUGHNUTS AND SMALL CAKES 228 
 
 2 tablesi><)()nJ"uls sweet milk, 
 
 1 tablespoonfiil flour, 
 
 ^4 pound orated cocoanut. 
 Beat white of et>:«^ until stiff, add su^ar, milk 
 and flour; work in the cocoanut, mould into cones 
 and bake on buttered tins. 
 
 Mrs. E. V. Kkllky. 
 
 COCOANUT PYRAMIDS. 
 
 Beat the whites of two eggs until light and 
 stiff; mix with two cupfuls of grated cocoanut, 
 one cupful powdered sugar, ten tablespoon fuls 
 flour. Make into pyramids and bake brown. 
 
 A. E. N. 
 
 CRULLERS, NO. L 
 
 2 coffee cupfuls sugar, 
 3/^ cupful sweet milk, 
 
 3 eggs, 
 
 1 tablespoonful butter, 
 Yz nutmeg. 
 
 1 teaspoon ful baking powder. 
 Plour enough to mould in shape and fry in hot 
 fat. Mrs. R. D. Jones, Fresno. 
 
 CRULLERS, NO. 2. 
 
 1 cujiful sugar, 
 ^^ eggs, 
 
 ^ cupful milk, 
 
 4 tablespoon fuls melted lard, 
 
 2 teaspoonfuls baking powder, 
 Pinch of salt. 
 
 Flour to make the dough stiff enough to roll. 
 Cut into the shaj^e vou prefer and fry in hot lard. 
 
 M. L. Parkhtrst. 
 
229 COOKIES, DOUGHNUTS AND SMALL CAKES 
 
 DOUGHNUTS, NO. 1. 
 
 2 beaten eg"g"s, 
 
 1 cupful sugar, 
 
 4 tablespoon fuLs melted Tard, 
 
 1 cupful sweet milk, 
 
 2 even teaspoonfuls baking- powder, 
 A little salt, 
 
 Flavoring- to taste. 
 Flour to make a soft doug-h and fry in hot lard. 
 Mrs. Daisey Barnks. 
 
 DOUGHNUTS. NO. 2. 
 
 4 eg-gs, 
 
 2 cupfuls sugar, 
 
 1 cupful sour cream, 
 1 teaspoonful soda. 
 Mix soft and drop into hot lard. 
 
 Mrs. a. Eldkr. 
 
 DOUGHNUTS, NO. 3. 
 
 1 rounding coffee cupful light brown sugar, 
 
 3 tablespoonfuls melted butter, 
 
 2 eggs, 
 
 5^ cupful sour milk, 
 
 /^ teaspoonful soda, 
 
 V2 teaspoonful baking powder. 
 The dough must be mixed as soft as possible 
 to handle. Tf mixed stiff the doughnuts are 
 ruined. The fat in which the}" are fried must be 
 smoking hot, but not boiling. 
 
 Mrs. J. S. Painter, Pacific Grove. 
 
 DOUGHNUTS, NO. 4. 
 
 1 cupful sugar. 
 
COOKIES, DOUGHNUTS AND SMALL CAKES 230 
 
 1 pint buttermilk, 
 
 2 tablespoonfuLs molasses, 
 1 tablespoonful soda, 
 Butter size of an e^g. 
 Nutmegs to taste. 
 
 Mix all together with tiour enough to mould 
 into shape. Put in a little salt, pepper and lard, 
 to take away the fatty smell. 
 
 M. E. TROWBRID(iE. 
 
 (ilNGER DROPS. 
 
 1 t' *->' <•'■ 
 
 1 cupful sugar, 
 
 5 cupfuls flour, 
 
 1 tablespoonful ginger and cinnamon in 
 flour, 
 
 3/}^ cupfuls butter, 
 
 2 cupfuls molasses (Orleans), 
 1 tablespoonful soda, 
 
 ^4 cupful water. 
 Have thicker than cake mixture; drop from 
 spoon. Bake them in dripping pans and have them 
 just stiff enough so thev will not be all in one 
 cake. 
 
 (;in(tKK snaps. 
 
 Take two cupluls of boiled New Orleans mo- 
 lasses after it is cooled, one cupful lard and butter 
 mixed, one teaspoonful of salt, soda and ginger. 
 Mix them together with a cjuarter of a cupful of 
 milk, adding enough flour to make a stiff dough. 
 Any flavor may be added. 
 
 Mrs. H. Ramsay. 
 
231 COOKIES, DOUGHNUTS AND SMALL CAKhS 
 
 SOFT GINGKR BRE^AD, NO. 1. 
 
 1 cupful butter, stir to a cream, 
 3^ cupful brown sug-ar, 
 
 2 cupfuls cooking molaSvSes, 
 1 cupful sweet milk, 
 
 1 tablespoonful ginger, 
 1 tablespoonful cinnamon, 
 
 3 eggs, whites andyolks beaten separately. 
 Beat all these ingredients together; add two 
 
 cupfuls flour, one teaspoonful soda, dissolved in 
 water, and, lastl3^ two cupfuls more of flour. 
 Butter and paper two common sized bread pans; 
 divide the mixture, putting half in each. Bake in 
 a moderate oven from forty to sixty minutes. If 
 sour milk is used the cake is much lighter; but 
 either sweet or sour, it is excellent. 
 
 Mrs. (tKoror Clark. 
 
 SOFT GINGKR BREAD, NO. 2. 
 
 1 cupful butter and lard mixed, 
 
 1 cupful sour milk, 
 
 1 cupful molasses, 
 
 1 tablespoonful soda beaten in the molasses 
 
 until it foams, 
 
 3 eggs, 
 
 1 tablespoonful ginger, 
 
 Flour consistency of cake batter. 
 
 Mrs. Fdwin W. Brunton. 
 
 SOUR MILK GINGER BREAD. 
 
 1 cupful molasses, 
 
 1 cupful thick sour milk, 
 
 1^4 teaspoonfuls soda, ^ 
 
 3 teaspoonfuls ginger, 
 
COOKIES. DOUGHNUTS AND SMALL CAKES 232 
 
 ^/^ teas[)(>onfiil cloves, 
 Yz teaspoon fill cinnamon, 
 Vi teaspoon in 1 salt, 
 
 1 pcrtv 
 
 Yz cupful melted butter, 
 2'^'4 cupfuls flour. 
 Sift all the drv ing-redients tog;ether two or 
 three times. Mix toi^ether the milk and molasses 
 and add this j^radually to tlie flour; add the 
 beaten egj^ and melted butter last. . Put in well- 
 creased pan and bake twent^^-five or thirty min- 
 utes. 
 
 OATMKAL AND RAISIN GINGKR BRKAD. 
 
 Warm one pound molasses with one-quarter 
 pound butter, lard or drippinj^'s and one-quarter 
 ])ound brown su^ar. 
 
 1/4 pounds fine oatmeal, 
 
 V^ pound flour, 
 
 1 teaspoonful liakinjj- powder, 
 
 1 tablespoonful <4"round g'inj^'er, 
 
 Yz teas])oonful mixed spices, 
 
 1 ounce candied peel, cut tine, 
 
 1 ])ound seeded raisins, chopped. 
 Pour the molasses, etc., over the drv inj^ii^red- 
 .ients and mix well. Pour into a buttered tin and 
 bake. 
 
 (;INGKR CAKK. 
 
 1 '/2 pounds flour, 
 
 'l^^ pound butter, 
 
 1 ]K)und molasses, 
 
 '4 ]:)ound brown sui^ar, 
 
 1 ounce jj^ini^X'r, 
 
 Y2 ounce spi*'e. 
 
233 COOKIES. DOUGHNUTS AND SMALL CAKtS 
 
 1 nutmeg", 
 
 3 eggs, 
 
 1 pound seeded raisins, 
 
 A little lemon peel. 
 Mix the flour, sugar, ginger and spices to- 
 gether; warm the butter and molasses and add 
 to the other ingredients. Dissolve a teaspoonful 
 of soda in small half cupful warm milk, to which 
 add the eggs well beaten. Mix all thorovighly, 
 pour into a buttered cake tin and bake in a mod- 
 erate oven one hour. 
 
 GINGER CAKES. . 
 
 1 cupful brown sugar, 
 ^ cupful molasses, 
 
 4 tablespoofuls melted butter, 
 
 1^4 cupfuls flour, 
 
 yi cupful sour milk, not very old, 
 
 2 eggs, one will do, 
 
 1 level teaspoonful soda, 
 1 heaping teaspoonful ginger, 
 1 level teaspoonful cinnamon. 
 Mix in the order given; put into gem pans and 
 bake in a slow oven. 
 
 MACARCK )NS. 
 
 To the whites of two eggs well beaten add one 
 coffee cupful of granulated sugar, one-half pound 
 almonds blanched and chopped fine. Place little 
 balls of the mixture on buttered papers in tins 
 and bake in a cool oven till light brown. In case 
 the mixture is not stiff enough add more sugar. 
 
 Kmtly Dah1v<;rkx. 
 
COOKIES, DOUGHNUTS AND SMALL CAKES 234 
 
 SPANISH MACAROONS. 
 
 Pound ei^ht ounces of blanched almonds 
 and the same quantity of pulverized sug-ar, and 
 three ounces rice flour; then the yolks of three 
 ejJ'g's and beat until cream}^; add the whites 
 beaten stiff and stir all well. Flavor with almond 
 or vanilla. Drop on white paper of the desired 
 size and sprinkle with chopped nuts and coarse 
 sug"ar. Bake at once in a moderate oven. ^ 
 Mrs. V. A. Lewis, Santa Barbara. 
 
 MOONSHINERS. 
 
 Beat one egg, with a pinch of salt, then stir in 
 enough sifted flour to make a stiff dough. Break 
 off little pieces and shape into marbles; then roll 
 out each one as thin as possible. Fry in hot lard 
 just an instant, until lig"ht brown; cool. When 
 needed put a teaspoonful of nice firm jelly in 
 center of each. Verv pretty and dainty. 
 
 Mrs. G. S. Waterman. 
 
 TANGLE FOOT CAKES. 
 
 5 eg"g"s beaten separately, 
 
 1 tablespoonful sugar to each egg, 
 
 1 tablespoonful sweet cream to each eg'g', 
 
 2 teaspoon fuls baking powder, 
 Flavor with vanilla. 
 
 Flour enough to make a soft dough. 
 Cut. twist and frv in hot olive oil (Gower's). 
 
 Mrs. Tt rner. 
 
 ^ MOLASSES CAKE. 
 
 Mix WL'll one cupful sugar with three 
 tablespoonful s butter; add one cupful molasses 
 
235 COOKIES. DOUGHNUTS AND SMALL CAKES 
 
 and two of thick sour milk; then two teaspoon- 
 fuls baking- soda dissolved in a little water. Sift 
 in enough flour to make a stiff batter; flavor to 
 taste with ground ginger. 
 
 Agnes E. Streeter. 
 
 CHOCOLATK MACAROONS. 
 
 2 eggs, whites, beaten stiff, 
 ^ pound sugar, 
 A little vanilla, 
 
 J/2 pound unsweetened chocolate, grated. 
 Stir fifteen minutes; bake ver}^ carefully in not 
 too hot oven. No time, use paper not buttered. 
 
 Mrs. C. B. Stone. 
 
 NUT KISSES. 
 
 2 pounds powdered sugar or sifted gran- 
 ulated, 
 
 12 eggs (whites only) beaten very light. 
 Beat eggs first very stiff then add sugar. 
 
 2 teaspoonfuls vanilla, 
 
 6 even tablespoonfuls flour, 
 
 2 teaspoonfuls lemon, 
 
 1 pound nut crumbs. 
 Only mix in nuts as 3'ou bake; drop from spoon 
 in small mounds. Bake in pan not greased, in a 
 very slow oven until a delicate brown. 
 
 MARGUERITES. 
 
 Whites of 2 eggs well beaten, 
 1 cupful granulated sugar. 
 After well beaten together add 1 cupful wal- 
 nuts, chopped fine; flavor w4th vanilla. Spread 
 on salted crackers and brown in the oven. 
 
 Miss Sarah Coleman. 
 
COOKIES. DOUGHNUTS AND SMALL CAKES 236 
 
 NUT CRISPS. 
 
 1 tablespoonful butter, 
 1 cupful su^ar, 
 
 1 teaspoonful vanilla, 
 2e^gs, 
 
 2/^ cupfuls rolled oats (dr\'), 
 
 2 teaspoonfuls baking powder, 
 
 ^ teaspoonful salt mixed with the oats. 
 Drop b}" small spoonfuls and bake in very slow 
 oven. Mrs. K. Y. Garrette. 
 
 NOTHINGS. 
 
 Yi cuj)ful butter, 
 
 1 cupful flour. 
 
 Rub too-ether, moisten with sweet cream, 
 pinch of salt, roll very thin and cut out with a 
 douo"hnut cutter. Dip in the beaten white of an 
 eg'g', then in blanched almonds chopped fine, and 
 pulverized sucj^ar. Bake in a quick oven, like 
 cookies. 
 
 NUT CAKKS BAKKD IN GEM PANS. 
 
 2 ej<^s, 
 
 2 cupfuls brown suiJ;ar, 
 2 cupfuls flour, 
 
 1 teas])oonful bakinj^" ])owder, 
 
 2 tablespoonful s water, 
 2 cupfuls nut-meats. 
 
 PEPPKR NUTS. 
 
 4eo-o-s, 
 
 Grated peeis 3 lemons, 
 
 1 pound j^^ranulntccl sut^nr. 
 
237 COOKIES, DOUGHNUTS AND SMALL CAKES 
 
 4 ounces citron chopped fine, 
 1 teaspoonful ground cloves, 
 1 teaspoonful allspice, ground, 
 3 teaspoonfuls g-round cinnamon, 
 1 even teaspoonful ground pepper, 
 1 even teaspoonful soda, 
 Flour enough to roll out stiff. 
 Cut them the size of a silver quarter, about 
 one-half inch thick. Spread on the baking board 
 and leave them until next morning, then bake in 
 a slow oven. Much improved when a few weeks 
 old. Mrs. W. A. Robertson. 
 
 ROCKS. 
 
 iy2 cupfuls brown sugar, 
 3 eggs beaten separately, 
 1 cupful butter, 
 iy2 pounds walnuts chopped, 
 2)4 cupfuls flour, 
 1 pound seeded raisins, 
 1 teaspoonful cinnamon, 
 1 teaspoonful soda, 
 Pinch of salt, 
 Make in balls and bake a dark brown. 
 
 Mrs. Kleeburger. 
 
 ROCK CAKES. 
 
 1 pound flour, 
 ^ pound sugar, 
 
 Yz p(Hind currants, 
 y2 pound butter, 
 %. pound citron, 
 
 2 teaspoonfuls baking powder, 
 
 3 eggs, 
 
 y2 cupful milk, 
 Bake in small tins. 
 
 Mrs. Ruth Albrbcht. 
 
COOKIES, DOUGHNUTS AND SMALL CAKES 238 
 
 vSHRKWvSBURY CAKES. 
 
 2 cupful s butter, 
 1 pint of sutrar. 
 
 3 pints Hour, 
 
 W teaspoonful mace. 
 Roll thin and cut into small cakes and bake 
 in a cjuick oven. No more flour'than what is giv- 
 en above must be used. The cakes should be made 
 in a cool room and cannot be made in warm 
 weather. They can be kept a lon,iJ- time and are 
 delicious. Mrs. John A. Young. 
 
 SCOTCH SCONES. 
 
 Sift one quart flour, two heaping- teaspoonfuls 
 baking powder, tablespoonful sugar and a little 
 salt; add milk enough to make soft paste; turn 
 onto well-fioured board and roll out until one-half 
 inch thick. Cut out the scones with large or 
 small round cutter and bake on a hot griddle. 
 When brown on one side, turn. When done, place 
 on clean towel and cover to keep soft. If butter- 
 milk is used take soda instead of baking powder. 
 
 Margaret Darling. 
 
 SCOTCH SHORTBREAD. 
 
 1 ])ound flour, 
 
 Vj pound butter, 
 
 ^'4 pound sugar. 
 
 Small teaspoonful baking powder. 
 
 Knead sugar into butter then gradually knead 
 
 in Hour until all is used up. Shape into two flat 
 
 cakes three-quarters of an inch thick and bake 
 
 in moderate oven until a light brown or about 
 
239 COOKIES. DOUOMNUTS AND SMALL CAKES 
 
 twenty or thirty minutes. Bake in flat, papered 
 tins. Margaret Darling. 
 
 SNIPPDOODLES. 
 
 1 cupful sug-ar, 
 
 1 tablespoonful butter, 
 
 Yi cupful sweet milk, 
 
 1 egg, 
 
 1 cupful flour, 
 
 1 teaspoonful baking powder, 
 
 1 teaspoonful cinnamon. 
 Cream the butter; add the sugar, then the ^^^ 
 well beaten. Sift flour, baking powder and cin- 
 namon together; then add the milk. Spread very 
 thin on a tin and bake. When nearly done sprinkle 
 with sugar; when brown remove from the oven 
 and cut into squares and remove quickly with a 
 knife. They should be thin and crispy. 
 
 MRvS. NAvSON. 
 
 te:xas jumbles. 
 
 1^ pounds flour, 
 1 pound sugar, 
 Va, pound butter, 
 3 eggs, 
 
 1 teaspoonful soda, 
 1 small cupful milk. 
 This receipt has been tried for thirty-four 
 years and has never failed. 
 
 Mrs. Thomas Hirst, Oregon. 
 
 CHOCOLATK WAFERS. 
 
 1 cupful brown sugar, 
 1 cupful white sugar, 
 
COOKIES. DOUGHNUTS AND SMALL CAKES 240 
 
 1 cupful grated chocolate, 
 Yz cupful water, 
 
 1 teaspoonful baking powder, 
 Plour to make stiff. 
 
 Roll ver}' thin and bake in a quick oven. 
 
 WALNUT CAKES. 
 
 2 eggs well beaten, 
 
 1 cupful brown sugar, 
 1 tablespoonful molasses, 
 1 cupful walnuts, 
 y2 teaspoonful salt. 
 Spice or ginger, 
 1 cupful flour. 
 Drop by teaspoonfulson buttered pans and bake 
 in quick oven. Mrs. A. M. Lynes. 
 
 WALNUT WAFERS. 
 
 Beat two eggs till light, add one cupful brown 
 sugar and beat again. Beat in one cupful 
 chopped walnuts and three tablespoonfuls sifted 
 flour. Drop on buttered tins about the size of a 
 half dollar and far apart. Bake in a moderate 
 oven. Remove from tins when cold. Keep in a 
 tightly covered tin box. 
 
 Mrs. DAHL(iRRN, Easton. 
 
Puddings. 
 
 Mrs. J. K. Turner. 
 
 Fuddlngs hot ai)d puddings cold, 
 Made by methods nftw and old, 
 Partake, kind friends, quite moderately, 
 I,est strange visions yon may see. 
 
 In making- puddings the moulds or dishes in 
 which they are cooked should be well buttered. 
 Boiled puddings should be put in into boiling 
 water and the water kept boiling steadily all the 
 time; adding hot water, as the water in which 
 the pudding is cooked evaporates. Not only the 
 mould, but the kettle also must be closely cov- 
 ered. If a bag is used, wring it out of hot water 
 and flour it well; and when the pudding is done 
 dip it into cold water, and it will come out 
 easily; the same may be done with a mould. It 
 takes nearly twice as long again to boil or steam 
 as it does to bake. Raisins should be well dried 
 lest the pudding be heavy; and for a quickly 
 cooked pudding we think the raisins should be 
 previously cooked. 
 
 CHRISTMAS PLUM PUDDING, NO. 1. 
 
 1 cupful suet, finely chopped, 
 
 2 cupfuls bread crumbs, 
 1 cupful sugar, 
 
 1 cupful raisins, seeded, 
 
 1 cupful currants, 
 
 1 cupful nuts, chopped well, 
 
PUDDINGS 242 
 
 ^7. cupful citron, 
 
 1 cupful sour milk, 
 
 1 teaspoonful soda, dissolved in the milk, 
 
 1 teaspoonful cloves, 
 
 2 teaspoonfuls cinnamon, 
 ^ of a grated nutmeg", 
 
 4 egfgs, well beaten, 
 Flour 3^our fruit well from one pint of flour 
 and add the rest to the pudding. Boil or steam 
 four hours. Kate PraTT. 
 
 CHRISTMAS PLUM PUDDING, NO. 2. 
 
 1 pound of flour, 
 
 1 pound bread crumbs, 
 
 2 pounds chopped suet, 
 1^ pounds currants, 
 
 1 pound sugar, 
 
 Yz pound mixed candied peel, 
 
 ^ pound almonds, 
 
 /^ teaspoonful nutmeg. 
 
 Rind and juice of 1 lemon, 
 
 6 eggs, 
 
 ^ bottle Guiness Stout, 
 
 1 tea cupful brandy. 
 Chop suet fine: add flour and bread crumbs, 
 and almonds blanched and chopped, sugar, peel, 
 lemon, spice, eggs, and lastly, the stout and 
 brandy. Boil in pudding mould seven hours. 
 
 Margaret Darling. 
 
 CHRISTMAS PLUM PUDDING, NO. 3. 
 
 3 cuofuls sifted flour, 
 
 1 cupful seeded raisins, 
 
 ^A cupful thinly sliced citron, 
 
 1 cupful sugar. 
 
243 PUDDINGS 
 
 1 cupful chopped walnuts, 
 
 2 tablespoonsful oliv^e oil (Gower'vs), 
 
 /^ teaspoonful each of cinnamon, cloves. 
 nutmeg- and grated lemon peel, 
 1 teaspoonful soda, 
 1 teaspoonful salt, 
 
 4 eggs, thoroughlv beaten, 
 
 Sour milk to make a thick batter. 
 Steam four hours. Serve with lemon sauce, 
 made with one cupful of sugar dissolved in one 
 pint of hot water. When the water comes to a 
 boil, stir slowly into it a tablespoonful of whole 
 wheat flour, rubbed smooth in one-half cupful 
 of cold water. Let boil ten minutes; stir in a 
 lump of butter, a sprinkle of nutmeg, and pour 
 it over a thinly sliced lemon. Set to cool. 
 
 Mrs. Amos Harris. 
 
 PLUM PUDDING. 
 
 1 pound suet, shredded and chopped, 
 
 1 pound sugar, 
 
 % pound stale bread crumbs, 
 % pound flour, 
 % pint brandy, 
 
 5 etJ'^j's 
 
 2 pounds stoned raisins, 
 1 pound currants, 
 
 1 pound mixed citron, 
 
 2 teaspoonfuls cinnamon, 
 
 1 teaspoonful allspice, cloves, nutmeg and 
 
 salt. 
 
 Candied orange and lemon peel. 
 
 Boil in well floured cloth or coarse mould five 
 
 hours. This can be made a month in advance, 
 
 boiling two hours on the day of using. The Queen 
 
 of England, a few years ago, offered a {)ri/:e for 
 
PUDDINGS 244 
 
 the best plum pudding- recipe obtainable in her 
 kino^dom. Five hundred recipes were submitted, 
 the one g^iven above receiving the prize. 
 
 AgnKS R. Srxgstacken, Oregon.' 
 
 PLUM PUDDING WITHOUT EGGS. 
 
 Add one teaspoonful soda, dissolved in one 
 tablespoonful hot water, to one cupful molavSses 
 and beat until light. To this add — 
 
 1 cupful sweet milk, 
 
 ^4. cupful chopped suet, 
 
 1 teasjjoonful cinnamon, 
 ^ teaspoonful nutmeg, 
 ^^ teaspoonful cloves, 
 
 3 cupfuls whole wheat flour, 
 
 2 or more cupfuls chopped raisins, 
 
 1 whole candied orange peel, chopped, 
 1 cupful chopped citron. 
 Steam in a buttered mould three to five hours. 
 Serve hot with a hot. sweet sauce. If any of the 
 pudding is left it can be sliced, the slices placed 
 on a plate and reheated in a steamer. 
 
 Mrs. K. J. Durham. 
 
 SPICED mp:at puddin(;. 
 
 3 cupfuls flour, 
 
 1 teaspoonful each soda, salt and ginger, 
 
 y? teaspoonful each of cinnamon, nutmeg 
 
 and clov^es. 
 
 Sift all together. Add one cupful finely chopped 
 
 suet, 1 cupful molasses, one cu]:)ful sour milk, 
 
 (mixed together), one cuj)ful seeded raisins. Mix 
 
 all together and boil two hours in double boiler. 
 
 Miss Emma Rarxktt. 
 
245 PUDDINGS 
 
 EXCELLENT SUET PUDDINCx. 
 
 1 quart flour, 
 • 1 cupful seeded raisins, chopped, 
 
 1 cupful suet, 
 
 Yi cupful molasses, the cup filled up with 
 sugar, 
 
 2 cupfuls sweet milk, 
 1 teaspoonful soda, 
 Salt and spices to taste. 
 
 Steam three hours. 
 
 Mrs. Daisey Barnes. 
 
 SUET PUDDING, NO. 1. 
 
 1 cupful suet, chopped fine, 
 
 1 cupful raisins, seeded and chopped, 
 
 1 cupful molasses, 
 
 1 cupful sweet milk. 
 
 3 cupfuls flour, 
 
 1 teaspoonful each cinnamon, cloves and 
 soda. 
 Boil in cloth two and one-half hours. Serve 
 with sweet sauce. 
 
 Mrs. William Dodson. 
 
 SUET PUDDING, NO. 2. 
 
 1 cupful finely chopped suet, 
 1 cupful brown sugar, 
 1 cupful hot Vk'ater, 
 
 1 cupful raisins, chopped, 
 
 2 cupfuls flour, 
 
 2 teaspoonfuls baking powder, 
 1 teaspoonful each cinnamon, cloves and 
 nutmeg. 
 Steam from two to five hours; the longer the 
 better. Serve with lemon sauce. 
 
 Mrs. Angie Turner. 
 
PUDDINGS 246 
 
 BLACK PUDDING, NO. 1. 
 
 1 cupful sugar, 
 
 1 cupful molasses or s\'rup, 
 
 1 cupful sweet milk, 
 
 lYi cupfuls flour, 
 
 6 ej^gs, 
 
 1 teaspoonful allspice, 
 
 2 teaspoonfuls cinnamon, 
 1^ teaspoonful cloves, 
 
 1 teaspoonful nutmeg", 
 1 teaspoonful soda. 
 Steam one hour. 
 SAUCE,— 
 
 1 large cupful sugar, 
 1 scant cupful butter, 
 1 ^^^-i well beaten. 
 Heat on back of stove. 
 
 Mrs. Ella Dodson. 
 
 BLACK PUDDING, NO. 2. 
 
 1 cupful molasses, 
 1 teaspoonful ginger, 
 Yolks of 2 eggs, 
 
 1 teaspoonful soda in cupful water, 
 
 2 cupfuls flour. 
 
 Steam one and one-half hours. 
 SAUCK,— 
 
 V2 cupful butter, 
 1 cupful powdered sugar. 
 Flavor with vanilla. 
 Whites of 2 eggs beaten stiff and added last of 
 all. Mrs. J. R. SHR[^^f. 
 
 CABINET PUDDINC;. 
 
 Use a plain, smooth mould with straight sides; 
 
247 PUDDINGS 
 
 butter it thickly with cold butter. Stick all . 
 around it on the sides and bottom small slices of 
 French candied fruit, if wished; very rich; or Sul- 
 tana raisins and currants for a plainer puddino". 
 They may be placed in anv fancy shape. One- 
 half pound is sufficient for a three-pint mould. 
 Place slices of cake (spong-e cake is best) on the 
 layer of fruit; then fill the mould with alternate 
 layers of fruit and cake. Pour ov^er all a custard 
 made oi six eg"^s, one pint of milk, four table- 
 spoonfuls sugar. Steam the pudding either in. a 
 kettle of water over the fire, allowing the water 
 to come half v^^ay up the sides, or in a pan of 
 water set in the oven. Cook about fortv-five min- 
 utes. Test by running a knife down the center; 
 if no liquid adheres it is done. Bread may be used 
 instead of cake. Serve with jellv sauce made of 
 two tablespoonfuls sugar, one teaspoonful corn 
 starch, ove tablespoonful jelly, one pint water. 
 Cook a few minutes. Mrs. L. P. Ward. 
 
 RAISIN PUFFS. 
 
 2 eggs, 
 
 2 tablespoonfuls sugar, 
 4 tables]joonfu]s butter, 
 
 1 cupful sweet milk, 
 
 3 tablespoonfuls baking powder, 
 
 2 cupful s flour, 
 
 1 cupful raisins, seeded. 
 
 Steam one hour. To be eaten wliile hot vv^ith 
 sauce. K. M.^RDKN. 
 
 STFAMFD PUDDINC;. 
 
 2 cuptuls graham Hour, 
 2 cu])fuls seeded raisins. 
 
PUUDINUS 248 
 
 1 cupful sour milk, 
 1 egg, 
 1 nutmeg, 
 1 teaspoonful soda, 
 1 teaspoonful cinnamon, 
 Yz teaspoonful cloves, 
 1 cupful molasses. 
 Steam 3^2 hours. 
 SAUCK,— 
 
 1 cupful sugar, 
 % cupful butter. 
 
 Add a teaspoonful Hour to the sugar; beat 
 until it creams; add boiling water and let boil two 
 or three minutes. NanniE S. GiFB^EN. 
 
 PUDDING, JOHN'S DELIGHT. 
 
 2 cupfuls bread crumbs, 
 
 V2 cupful finely chopped suet, 
 
 Yi cupful mola.sses, 
 
 1 cupful sweet milk. 
 
 1 cupful raisins; 
 
 ^ teavSpoonful cloves, 
 
 1 teaspoonful cinnamon. 
 
 Pinch of salt, 
 
 1 teaspoonful soda dissolved in the milk. 
 Boil two hours. Serve with sauce made as 
 follows: Beat one-half cupful butter and three- 
 fourths cupful sugar to a cream. Just before 
 serving pour into it one cupful boiling water and 
 the well beaten whites of two eggs. This is suf- 
 ficient for six persons. N. J. Sloan. 
 
 BRKAD PUDDINC;, BOILE^R. 
 
 Soak aV)<)ut a (|uart of pieces of dried bread in 
 warm water until soft; add three well beaten 
 
249 PUDDINGS 
 
 eg.^s, one cupful sugar, one cupful raisins. Mix 
 well. Boil in a bag or pudding mould an hour or 
 two. F. J. Alsip, Fresno. 
 
 GRAHAM PUDDING. NO. 1. 
 
 2 eggs, 
 
 1 scant cupful milk, 
 
 1 heaping cupful graham flour, 
 
 1 cupful chopped raisins, 
 
 % cupful molasses, 
 
 I teaspoonful soda, salt, cinnamon, cloves 
 
 and nutmeg. 
 Steam three hours. 
 SAUCK,— 
 
 1 cupful sugar, 
 
 1 beaten egg, 
 
 }4 cupful butter stirred to a cream with 
 
 sugar, 
 
 Grated rind of 1 lemon, 
 
 Juice of l4 lemon. 
 Beat thoroughly with sugar and butter, and 
 add five tablespoonfuls hot water, one at a time. 
 Keep hot but do not let boil. 
 
 Mrs. E). G. Chaddock. 
 
 GRAHAM PUDDING, NO. 2. 
 
 1 cupful creamy milk, 
 1 cupful molasses, 
 5^ cupful flour, 
 1^4 cupfuls graham flour, 
 1 cupful raisins, 
 % cupful currants, 
 1 teaspoonful soda, 
 
 ^4 teaspoonful each cinnamon and cloves. 
 Steam two or three hours; serve with this 
 
PUDDINGS 250 
 
 sauce: Mix two tablespoonfuls Hour with one- 
 half cupful cold water; add one pint boiling 
 water and g'rated rind of one lemon. Stir till it 
 boils, then add one-half cupful or more of vSUgar, 
 one tablespoonful butter, the juice of one lemon 
 and a little nutmeg. BLANCHE TURNER. 
 
 GRAHAM PUDDING, NO. 3. 
 
 IV2 cupfuls graham flour, 
 1 cupful seeded and chopped raisins, 
 1 cupful milk, 
 ^3 cupful molasses, 
 
 % teaspoonful each of cinnamon, cloves 
 and allspice, 
 1 teaspoonful soda. 
 Steam three hours. 
 SAUCK,— 
 
 1 Vi cupfuls sugar, 
 ]4 cupful butter, 
 ^4 cupful water. 
 2^ eggs. 
 
 Grated rind and juice of lemon. 
 Heat in a double boiler but do not boil. 
 
 Harriet L. Nye, Oakland. 
 
 (xRAHAM FRUIT PUDDING. 
 
 1 J/2 cupfuls graham flour, 
 
 1 egg, 
 
 V2 cupful m'olasses. 
 
 1 cu])ful sweet milk, 
 
 V4. cuj)ful butter, 
 
 1 teaspoonful soda stirred in molasses. 
 
 Salt to taste, 
 
 1 teaspoonful cinnamon, 
 
 V2 teaspoonful cloves, nutmeg and allspice. 
 
251 PUDDINGS 
 
 1 teacupful seeded raisins. 
 Put in covered dish and steam three hours. 
 SAUCE,— 
 
 1 cupful sug'ar, 
 
 2 tablespoonfuls butter, 
 
 1 tablespoonful corn starch, 
 1 pint boiling- water. 
 Cook until clear and flavor with salt and nut- 
 meg- to the taste. The pudding is good steamed 
 over and will keep well. 
 
 Mrs. E. L. Bruce, Kansas City. 
 
 BATTER PUDDING. 
 
 1 cupful milk, 
 
 1 heaping tablespoonful butter, 
 
 V2 cupful flour, sift twice, 
 
 3 eggs. 
 
 Put the milk in a double boiler. When hot, add 
 the butter. Let the mixture boil, then stir in the 
 flour slowly and beat hard with a spoon, until it 
 leaves the sides of the pan; then remove from 
 the fire and stir in g-radually the eggs, which 
 have been well beaten — the volks and whites to- 
 gether; add a pinch of salt. Continue to bieat the 
 batter until it is no longer stringv. The batter 
 may be left to stand awhile now, if it is neces- 
 sary. Turn into a warmed and greased dish and 
 baked in moderate oven 30 to 35 minutes. Should 
 puff up like pancakes. Serve with hard sauce. 
 Mrs. Charles B. Stone, 
 
 San iTrancisco. 
 
 CORN MEAL PUDDING. 
 
 Scald a cjuart of milk in a double boiler; stir in 
 slowlv one and one-half cu])fuls corn meal; rover 
 
PUDDINGS 252 
 
 and let steam a few minutes; now beat in a table- 
 spoonful olive oil (Gower's), a handful chopped 
 nuts, a pint cold milk, a pinch of salt and a 
 sprinkle of nutmeg". Bake three or four hours in 
 a covered dish set in water. 
 
 Mrs. Amos Harris. 
 
 THE BANNOCK. 
 (A Nantucket Recipe.) 
 
 Scald a quart of fresh milk in a double boiler, 
 and turn gradually over one cupful corn meal, 
 stirvrell to avoid lumps; put over the fire again 
 and boil, stirring all the time until well thickened. 
 Remove and cool to blood warmth, then add five 
 well beaten eggs, two tablespoonfuls sugar and 
 a teaspoonful salt. Bake about three-quarters of 
 an hour in a buttered pudding dish. It will rise 
 in the dish and the top be a crisp brown when 
 done. Fine with cream. 
 
 A. E. Turner. 
 
 fk; puddinc;. 
 
 2 breakfast cupfuls of bread crumbs, 
 
 Yi pound figs, 
 
 % pound suet, 
 
 1 breakfast cupful milk, 
 
 1 teacu])ful fiour. 
 
 2 eggs, 
 
 ^4^ pound sugar, 
 
 Nutmeg. 
 
 Chop the figs rather fine and put them in a 
 
 saucepan with the milk to stew for one-quarter 
 
 cf an hour. Put into a basin the bread, flour and 
 
 >.iet chopi^ed fine; also the sugar and a verv little 
 
-iSS PUDDINGS 
 
 nutmeg- and mix them well. Add the figs and 
 milk, then the eggs well beaten and whisk all 
 thoroughly with a fork. Butter a basin or mould, 
 pour the pudding in; place in a saucepan contain- 
 ing a little boiling water and steam for one and 
 one-half hours. Serve with sweet sauce. 
 
 Margaret Darling. 
 
 FIG PUDDING, NO. 2. 
 
 ^ pound suet, chop])ed fine, 
 
 ^ pound bread crumbs, 
 
 % pound sugar, 
 
 2 pounds dried figs, chopped ver}^ fine, 
 
 4 pcrcrc 
 
 ' '^ ^> f-. • - ' 
 
 1 cupful milk. 
 1 cupful brandy, 
 Nutmeg, 
 
 1 teaspoonful baking powder, 
 
 2 tablespoonfuls flour. 
 
 Steam four hours in a a mould. Serve with 
 hard sauce flavored with vanilla and brandy. Kx- 
 cellent. Half the recipe is sufficient for six per- 
 sons. F. J. Alsip. 
 
 DRIED FK; PUDDINCi. 
 
 1 cupful l)read crumbs, 
 
 % teaspoonful cloves, 
 
 1 teaspoonful cinnamon, 
 
 H cupful chopped figs (slightlv floured). 
 
 % cupful sugar. 
 Mix; beat three eggs; add to them one-half 
 cupful milk and put with fig mixture; then add 
 two tablespoonfuls melted butter, one-half cup- 
 ful flour and one teaspoonful b?Jving powder. 
 Steam in cups one-half hour. 
 
PUDDINGS 254 
 
 HARD SAUCE, - 
 
 ^ cupful hiittor, 
 % cupful milk, 
 
 1 cupful powdered su^ar. 
 
 Cream i)utter with hand; add suj^-ar slowly, 
 then the milk very vslowlv. Flavor with nutme.ii^. 
 
 Mrs. W. D. Wilson. 
 
 DRIKD APRICOT ROLLY POLLY 
 PUDDING. 
 
 To one quart of flour add three teaspoon fuls 
 best bakings powder, aLso a pinch of salt; sift 
 flour: add a little lard and milk or water to make 
 a soft dou<^h. In a porcelain pan on the stove have 
 two quarts of boiling water; add two or three 
 cupfuls sujj^ar, ])inch salt, butter the size of an 
 G^^ and one teaspoonful orated nutmeg. Divide 
 the (lough into three parts, roll out thin and 
 spread fruit, much or little as you like; roll up 
 and pinch together and lay in pan of boiling 
 sauce. Place the pan in hot oven and bake rolls 
 till done. 
 
 DEKP PEACH PUDDING. 
 
 2 cujifuls Hour, 
 
 2 tablespoonfuls baking powder, 
 2 tablespoonfuls lard or butter, 
 1 teaspoonful salt. 
 Mix flour, baking powder, salt and lard, and 
 add water for a soft batter. Fill a deep pudding 
 dish with cut peaches and pour the batter over 
 the top. Cook for half an hour on the top of the 
 stove then for half an hour in the oven. Other 
 fresh fruit may be used in the same way. 
 
 A. APPLK(iARTH. 
 
255 PUDDINGS 
 
 1 cupful sorghum molasses, 
 1 teaspoonfui soda, 
 Butter size of an egg, 
 Spices to taste, 
 4 cupfuls flour. 
 Bake slowly, till when pierced with a sliver it 
 will come out clean. Serve with sweet sauce. 
 
 Mrs. Laura Wildey. 
 
 BUTTKRMILK PUDDING. 
 
 ^2 cupful sugar, 
 
 l4 cupful butter, 
 
 1 egg, 
 
 1 cupful buttermilk, 
 
 1 small teaspoonfui soda, 
 
 Flour to make as stiff as cake batter. 
 Add raisins or any kind of fruit and steam in 
 greased mould two hours. Serve with sauce 
 made as follows: 
 
 1 cupful sugar, 
 
 }4 cupful butter, 
 
 1 tables])oonful flour mixed with a little 
 
 water. 
 Stir all together and pour one pint of boiling 
 water over it and stir until it thickens, 
 
 Mrs. Charles Nelson. 
 
 APPLE AND BROWN BRKAD 
 PUDDING. 
 
 Take a pint of brown bread crumbs, a pint of 
 cho])ped apples; mix; add two-thirds of a cupful 
 of finely chopped suet; a cupful raisins, one egg, 
 one tablespoonful flour, one-half teaspoonfui salt. 
 Mix with one-half pint milk and boil in buttered 
 mould about two hours. Serve with lemon sauce. 
 
 Mrs. a. J. Mttchel. 
 
PUDDINGS 256 
 
 DATE PUDDING. 
 
 1 cupful chopped suet, 
 
 1 pound dates cut in three pieces, 
 -yi cupful sugar, 
 
 2 teaspoonfuls yeast powder, 
 2 cupfuls Hour, 
 
 /^ teaspoon lul salt, 
 1 cupful milk. 
 The water must be boiling' when pudding is 
 put in. Boil two and one-half hours. 
 
 R. S. J. 
 
 APPLE PUDDING. 
 
 Fill a baking dish with sliced apples and pour 
 over the top a batter made of one tablespoonful 
 butter, one-half cupful sugar, one egg, one-half 
 cupful sweet milk, one cupful flour, in which has 
 been sifted one teaspoonful baking powder. Bake 
 in moderate oven until browii. 
 SAUCE,— 
 
 1 cupful butter, 
 
 1 cupful powdered sugar, 
 
 % cupful milk, 
 
 ^A nutmeg. 
 Beatl)utter toacream; add the sugar gradually; 
 when it becomes light add the egg. Pour grad- 
 ually into it one-half cupful hot milk and beat 
 well. Serve at once. 
 
 Mrs. Geo. W. Clark. 
 
 CARROT PUDDINC;. 
 
 1 cupful each grated carrots and i)()tatoes, 
 1 cu])ful seeded raisins, 
 
^57 PLDDINOb. 
 
 ONK, TYvO, THRKK FOUR PUDDING. 
 
 1 cupful butter, 
 
 2 cupfuLs su^air, 
 
 3 cupfuls flour, 
 
 1 cupful sour milk. 
 Bake in pan and serve with butter sauce — 
 
 1 cupful butter, 
 
 2 cupfuls sug"ar. 
 
 Beat to a cream, add two beaten eggs and thin 
 with boiling water. Mrs. Ward. 
 
 POTPOURRI. 
 
 1 pint stale bread crumbs, 
 
 ^ cupful nuts, 
 
 ^2 cupful dried cheese, 
 
 ^ cupful milk. 
 Brown the bread crumbs. Mix nuts and cheese 
 after grating each together. Place a layer of the 
 bread in a baking pan, then a layer of the mix- 
 ture, alternating until all is used. Pour over this 
 the milk. Bake at once in a moderate oven. 
 
 QUEEN PUDDING. 
 
 1 quart milk, 
 
 1 pint finelv grated breadcrumbs. 
 
 1 cupful sugar, 
 
 Yolks of 4 eggs, beaten. 
 
 Grated rind of one lemon, 
 
 Butter size of an egg, 
 
 Bake until done; not watery. Spread over 
 
 pudding a layer of jelly, or nice jam. Beat the 
 
 whites of the four eggs stiff; slowly beat in one 
 
 cupful of sugar, to v^^hich has been added the juice 
 
PUDDINGS 258 
 
 of out; lemon; pour this over the jam and return 
 to the oven to brown slij^htly. To be eaten cold 
 without sauce. Mrs. 2,. L. Ward. 
 
 QUEEN PUDDING, NO. 2. 
 
 Mix the volks of two ej^<i;"s with one cupful 
 bread crumbs, two cupfuls milk, one tablespoon- 
 ful suj^ar and a pinch of salt; add the well beaten 
 whites. Now make a lemon butter. Beat three 
 ej^-ui-s with one-quarter cupful butter, one cupful 
 sug-ar, the rind and juice of one and one-half 
 lemons. Mix together, set the saucepan in a pan 
 of water to cook. Put jnidding into a pudding 
 dish, cover with the lemon butter and bake until 
 set. Make merangue of whites of two eggs, a 
 little sugar and cover the top of pudding, brown- 
 ing a little. Mrs. Kate Marden. 
 
 LKMON PUDDING. 
 
 Cream together two cupfuls sugar and one 
 scant cupful butter; add juice and grated rind of 
 two lemons; the volks of six eggs, one pint milk, 
 or water, and six rolled crackers. Bake; make a 
 merangue with six whites of eggs and six table- 
 spoonfuls sugar, and slightlv brown. 
 
 Mrs. "J. M. Turner. 
 
 ( )Ran(;k puddinct. 
 
 3 large oranges, 
 
 2 cupfuls light l)read crumbs, 
 
 2 tablespo(mfuls butter, 
 
 1 ^'2 small cupfuls sugar, 
 
 6 eggs. 
 
 Milk enoui-'h to moisten crumbs. 
 
25V PUDDINGS 
 
 Soak crumbs in milk; cream butter and sugar, 
 and add the well beaten yolks of vsix eggs; stir 
 into the bread and milk; add grated rind of one 
 and juice of three oranges, and bake in a moder- 
 ate oven. Beat whites stiff, add plenty of sugar, 
 the grated rind of two oranges and a little juice; 
 spread over top and return to oven to brown. 
 Mrs. K. G. Chaddock. 
 
 CREAM SAGO PUDDING. 
 
 1 quart milk, 
 
 ^2 cupful sago, 
 
 1 cupful sugar, 
 
 3 eggs. 
 
 Pinch of salt. 
 Soak sago in water fifteen minutes. Pour off 
 water and put into one quart of boiling milk; 
 cook until the grains of the sago are clear. Beat 
 yolks of eggs and three tablespoonfuls milk with 
 one cupful sugar. When off the stove add the 
 yolks and afterwards the beaten whites, add a 
 pinch of salt and vanilla flavoring. Serve hot or 
 cold with cream. 
 
 JOSEPHINK R. MiTCHEL. 
 
 SA(;0 PUDDING. 
 
 Cook one-third cupful of sago in one quart of 
 milk in double boiler one hour, or until the sago 
 is transparent. Stir in one-half teaspoonful salt 
 and one tablespoon ful butter. Beat one ii^g with 
 one-half cupful sugar, and stir into the sago. 
 Put the whole into a pudding dish and l)ake 
 about twenty minutes, or until it l)rowns. Serve 
 hot with butter or cream. 
 
 Semi 10 Ti'RNER. 
 
PUDDINGS 260 
 
 TAPIOCA FRUIT PUDDING. 
 
 Soak one cupful tapioca in one quart of water 
 over night; add one cupful sugar, one cupful 
 seeded raisins, one pineapple sliced ver}' thin or 
 five apples pared and sliced thin. If needed, add 
 a little warm water. Bake one and one-half 
 hours. Beat whites of two eggs to a stiff froth; 
 add two tablespoonfuls of pulverized sugar, 
 spread over the pudding and brown. Serve with 
 cream. Mrs. A. P. Erickson. 
 
 TAPIOCA CRKAM. 
 
 Soak two tablespoonfuls tapioca in one 
 quart milk ov^er night; steam until clear in double 
 boiler; add a pinch of vsalt, one-half cupful sugar, 
 1 tablespoonful corn starch (moistened), volks of 
 three eggs, one teaspoonful vanilla, and cook 
 until thick. Put in pudding dish, cover top with 
 the stiffly beaten whites of the eggs and a little 
 sugar and set in the oven till a delicate brown. 
 
 Mrs. Marlowr. 
 
 TAPIOCA CUSTARD. 
 
 Soak four tablespoonfuls pearl tapioca over 
 night in two cupfuls water; add four cupfuls 
 milk and cook in double boiler until the tapioca 
 is clear; beat the yolks of four eggs, one cupful 
 sugar, one-half teaspoonful salt, four tablespoon- 
 fuls prepared cocoanut, four tablespoonfuls 
 water thoroughly and stir into the milk and 
 tai)i(>ca and cook a -few minutes, stirring all the 
 time, then pour into a pudding dish. Beat the 
 whites of the eggs, add a little sugar, spread on 
 to]) ot ])U(lding; add a sprinkle of cocoanut and 
 
-^61 PUDDINGS 
 
 brown delicately in the ov^en. 
 
 Mrs. J. E. Turnkr. 
 
 CALIFORNIA SNOW. 
 
 Soak a teacupful pearl tapioca in just emmgh 
 water to be absorbed. Cook in one quart milk. 
 Shortl}'- before it is done add one-half cupful 
 suj^^ar and pinch of salt. It should be white and 
 creamy. Season delicately. Serve in flat sauce 
 dishes and place a half pear (canned) on each 
 dish and fill cavity with whipped cream. 
 
 A. E. T. 
 
 KISS PUDDING. 
 
 Add three tablespoonfuls corn starch, mixed 
 with three-fourths cupful cold milk to one quart 
 boiling" milk; boil five minutes, then whip in one- 
 half cupful su^ar and beaten yolks of four or five 
 ejj^g"s, one teaspoonful butter and flavor with 
 vanilla or lemon, or both. Pour into a bake pud- 
 ding dish, then beat the whites of the eggs to a 
 stiff froth; beat into them twothirds cupful of 
 sugar and pour over the pudding. Put in the oven 
 until lightly browned. If wanted very nice, saye 
 a little of the frosting to moisten the top of the 
 pudding and sprinkle cocoanut over the top to 
 make it look like snow. 
 
 Mrs. Z. L. Ward. 
 
 BREAD PUDDING. 
 
 1 quart milk, 
 
 2 cupfuls fine bread crumbs, 
 
 2 tablespoonfuls melted butter, 
 
 y^ teaspoonful soda in two teaspoonfuls 
 
PUDDINGS 262 
 
 boiling water, 
 
 Four eggs, whites and 3^olks beaten sep- 
 arately. 
 Heat milk and bread crumbs on stove, then add 
 
 soda and yolks, putting whites in last. 
 
 SAUCE,— 
 
 2 cupfuls sugar, 
 
 ^2 cupful butter beaten to a cream. 
 
 Add two- third cupful boiling water and just 
 
 before serving, one e^g. Mrs. Norris. 
 
 OLD FASHIONED RICE PUDDING. 
 
 To one quart of rich milk add two tablespoon- 
 fuls well cleaned rice, two tablespoonfuls sugar, 
 a grating of nutmeg and one-quarter cupful 
 seeded raisins. Stand pudding dish in oven, cook 
 slowly, stirring down the crust for the first two 
 hours, then allow a paper like crust to form. 
 Serve cold. Mrs. Turner. 
 
 CREAM RICE PUDDING. 
 
 Boil gently till quite soft three ounces rice, one 
 quart milk. When sufficiently cooked remove 
 from lire, add one-quarter pound sugar, one pint 
 cold milk; flavor with vanilla and a little nutmeg. 
 Pour the pudding into a large pudding dish or in 
 several small ones, and place in a moderate oven 
 until a light brown on top. 
 
 FLOATING ISLAND. 
 
 Beat the yolks of three eggs until verv light, 
 sweeten and flavor to taste; stir into a quart of 
 l)oiling milk. Cook until it thickens. When cool 
 pour into a low glass dish, whipthe whites of the 
 
263 PUDDINGS 
 
 eggs to a vStiff froth, sweeten and set over a dish 
 of boiling water to cook. Take a tablespoon and 
 drop the whites on top of the cream, far enough 
 apart so that the "little white islands" will not 
 touch each other. By dropping little specks of 
 jelly on each island a pleasing effect will be pro- 
 duced. 
 
 CHOCOLATK PUDDING, NO. 1. 
 
 Stir four tablespoonfuls grated chocolate and 
 three-quarters cupful sugar into a quart boiling 
 milk. When it is beaten smooth add the yolks of 
 five eggs and two tablespoonfuls of corn starch 
 dissolved in a little milk. Stir until it thickens 
 and flavor with vanilla. Pour the mixture in a 
 pudding dish and bake until well set. Beat the 
 whites of five eggs very light, add five table- 
 spoonfuls vSUgar and spread over the top. Bake 
 to a delicate brown; also good cold. 
 
 Mary J. HallECK, Madison, Wis. 
 
 CHOCOLATE SOUFFLE. 
 
 One cupful milk, brought to boiling point; mix 
 two tablespoonfuls Imtter with one-half cupful 
 flour. Stir this into the boiling milk; takeoff the 
 stove and stir in three tablespoonfuls chocolate 
 and the yolks of five eggs. Beat the whites verv 
 stiff and add mixture. Grease a pan with butter 
 and pour it in. Set in another ])an of hot water 
 and bake in a moderate oven half an hour. Fat 
 with cream or custard sauce. 
 
 CHOCOLATE PUDDING, NO. 2. 
 
 2 l)reakfast cupfnls milk, 
 
PUDDINGS 264 
 
 % breakfast cupfuls bread crumbs, 
 
 1 breakfast cupful sugar, 
 
 5 eggs (yolks and whites beaten separateh), 
 
 4 tablespoonfuls grated chocolate. 
 Heat milk, sugar and bread crumbs in a sauce- 
 pan and when hot add the yolks of the eggs and 
 the chocolate. When scalded take from the fire 
 and stir in the whites of the eggs. Put in a 
 pudding dish and bake. 
 
 A. Applegarth. 
 
 CHOCOLATE CRKAM PUDDING. 
 
 Put two ounces of chocolate into a double 
 boiler. When melted add pint hot milk and one- 
 half cupful sugar; stir until thoroughly mixed, 
 then add teaspoonful vanilla. Moisten two table- 
 spoonfuls corn starch, add to the milk; cook 
 until smooth and thick. Now stir in the well 
 beaten yolks of four eggs; turn this into the serv- 
 ing dish. Beat the whites of the eggs until the\' 
 are light; add four tablespoonfuls powdered 
 sugar and beat until stiff and light; place over 
 the pudding, dust thickly with powdered sugar 
 and stand the dish on a board in the oven until 
 it is a golden brown. Mrs. RorER. 
 
 LKMON DUMPLINGS. 
 
 1 ])int fiour, 
 
 l^ teas])<K)nful soda, 
 
 1 teaspoonful cream tartar. 
 Sift together: mix with one cupful milk or 
 water. 
 SYRUP,— 
 
 V2 cupful molasses, 
 
 1 Yi cupfuls sugar, 
 
265 I'UDDINGS 
 
 2 cupfuls water, 
 2 lemons sliced thin. 
 Let syrup come to boil, drop in dumplings and 
 cook fifteen minutes. Mrs. C. H. Norris. 
 
 LEMON ROLL. 
 
 ^ pound Hour, 
 
 6 ounces lard or drippings, 
 
 Juice 1 large lemon, 
 
 1 teaspoonful flour. 
 
 Sugar to taste. 
 Make the above proportions of flour and lard 
 into a smooth paste and roll it out to the thick- 
 ness of one-half inch; squeeze the lemon juice, 
 strain it into a cup and stir a teaspoonful of flour 
 into it; add sugar to taste. Spread it over the 
 paste, roll it up, secure the ends, tie the pudding 
 in a floured cloth and boil two hours. 
 
 ^ AsKNETH E. Turner. 
 
 RAISIN AND RICE PUDDING. 
 
 1;^2 cupfuls best rice, 
 1 cupful seeded raisins, 
 Wash the rice thoroughly, put in porcelain pan 
 and cover wnth cold water; add salt to taste, also 
 the cupful raisins and boil slowly until well done. 
 To be eaten with sugar, cream and nutmeg sauce. 
 It is delicious. Pacific Fruit World. 
 
 STRAWBERRY PUDDING. 
 
 (or Pudding with Strawberry Sauce.) 
 
 The pudding is made after cottage or three- 
 egg sponge cake recipe. Cottage pudding is 
 
PUDDINGS 266 
 
 steamed one hour. 
 
 1 cupful sugar, 
 ^ cupful butter, 
 
 1 cupful sweet milk. 
 
 2 cupfuls flour; 
 
 1 heaping teaspoonful baking powder, 
 
 1 beaten egg. 
 
 Any flavor. 
 The sauce is the principal thing. Set a bowl 
 into top of teakettle which boils gently. It must 
 not do more. Into the bowl put one cupful sugar, 
 one-third cupful butter; break over that an egg. 
 The steam should never be hot enough to cook 
 the egg, only soften the butter and sugar. As it 
 begins to melt, take an egg beater and whip till 
 froth3% then whip that into a quart of washed, 
 drained and mashed strawberries, setting over 
 the teakettle again that the sauce may be served 
 hot. This is fine. Mrs. Frank Lyman. 
 
 TRANvSPARENT PUDDINC;. 
 
 8 eggs, 
 
 '/2 pound sugar, 
 
 14 i^ound 1)utter, 
 
 A little nutmeg. 
 Beat eggs very light and put into a stt \vi)an 
 with the sugar and butter over a moderate fire. 
 Stir until it thickens and set away to cool. Line 
 a pudding dish with a rich paste and pour in the 
 mixture when cooled. Bake in a moderate oven. 
 It will cut light and clear. You may add candied 
 orange and citron to the mixture, if you like. 
 
 MOTHER EVK'S PUDDINC;. 
 
 If vou like a good pudding, observe what vou're 
 taupfht. 
 
267 PUDDINGS 
 
 Take six fine, fresh e^gs, when twelve for a 
 
 groat (8c), 
 And of the same fruit that E)ve had once chosen, 
 Well pared and well chopped, at leavSt half 
 
 a dozen. 
 Six ounces of bread without any crust; 
 The crumbs must be grated as small as the dust; 
 Twelve ounces of raisins, from stones you must 
 
 sort. 
 Lest they break out your teeth and spoil all your 
 
 sport. 
 Five ounces of sugar won't make it too sweet; 
 Some salt and a nutmeg will make it complete. 
 Three hours let it boil, without hurry or flutter, 
 And then serve it up without sugar or butter. 
 pRRSNO Chamber of Commrrcr. 
 
 STUFFED APPLFS. 
 
 Take large green apples, pare and core liber- 
 ally; chojj finely some seeded raisins with a small 
 piece of butter, fill and sprinkle a small quantity 
 of sugar on top. Tie up each apple in a thin water 
 paste securely in a cloth and plunge into boiling 
 water and cook two hours. Serv^e at once with 
 plain butter sauce or cream. 
 
 FrRvSno Chamber of Commercp:. 
 
 BOILFD GINGFR PUDDING. 
 
 Shred finely one-half pound beef suet, mix with 
 it two cupfuls flour, one tablevspoonful ground 
 ginger; one cupful molasses, one pound raisins 
 chopped small, two eggs, a little salt and as 
 much warm milk as will moisten the whole. Put 
 the mixture into a buttered basin, and having tied 
 
PUDDINGS ' 268 
 
 a cloth over it securely, boil for four hours. 
 FrEvSno Chamber of Commerce. 
 
 RAISIN CUSTARD 
 
 Sweeten one pint of milk with sug^ar to taste, 
 grate in a half lemon rind, stir in three well 
 beaten eo\<4"s. Line a buttered mould or basin with 
 raisins. Spread some slices of sponge cake in 
 layers, with raisins sprinkled between. Pour over 
 the custard, lay on top a sheet buttered paper, 
 tie a cloth securely on and boil gentlv for one 
 hour. 
 
 Fresno Chamber of Commerce 
 
 COCOANUT PUDDING. 
 
 Put one-half pound dessicated cocoanut or 
 g-rate a large one with the brown skin pared off 
 into a pudding dish. Break in pieces six small 
 sponge cakes; over these pour one quart boiling 
 milk with one tablespoonful butter melted in it: 
 add four tablespoonful s sugar. Let it stand an 
 hour covered close. Mix one pound raisins with 
 four well beaten eggs and bake in a slow ov^en. 
 This is delicious, either hot or cold. 
 
 Fresno Chamber of Commerce. 
 
 PLAIN R()LLY POLLY PUDDING. 
 
 Take one-half ])ound shredded beef suet, mix 
 with three breakfast cupfuls flour, sifted with 
 one teaspoonful baking powder and a pinch of 
 salt. Mix with water to a rather stiff ])aste. Roll 
 out, sprinkle with one pound seeded raisins, roll 
 uj), folding in ends neatly, tie up in a scalded and 
 Honred cloth, plunge into boiling water and cook 
 
269 PUDDINGS 
 
 steadily for two hours. Serve with plain sweet 
 sauce or cream. 
 
 pRESNo Chamber of Commerce. 
 
 BAKKD RAISIN PUDDING. 
 
 Put eig^ht ounces of drippings into a basin; 
 warm it and work in one pound of flour mixed 
 with one teaspoonful of baking powder; add one 
 teaspoonful ground mixed spice, one ounce 
 candied lemon peel cut up small, four ounces 
 moist sugar and six ounces seeded raisins. Mix 
 them well and make the whole into a paste by 
 adding two eggs beaten up in one teacupful of 
 milk. Turn the mixture into a well-greased tin 
 or dish, put in a moderate oven and bake for an 
 hour. When done, take it out, turn the pudding 
 out of the tin or dish, sprinkle it over with caster 
 sugar and vserve. 
 
 Fresno Chamber of Commerce. 
 
 MINUTE PUDDING. 
 
 1 quart milk, 
 
 1 pint flour, 
 
 3 eggs, 
 
 % teaspoonful baking powder. 
 Put milk in a double boiler with a teaspoonful 
 salt. When boiling stir in flour v^ith baking 
 powder slow^lv; add the well beaten eggs, stir 
 thoroughly and remove from fire. Put in a small 
 greased mould or large bowl for a few minutes. 
 When ready for the table invert on a large plate 
 and remove mould. Serve with cream sauce. 
 
 M. L. Parkhitrst. 
 
 PRUNK PUDDING, NO. 1. 
 
 Heat a pint of milk to polling j)oint, then stir 
 
PUDDINGS 270 
 
 in o-radiutUy a little cold milk in which has been 
 rubbed smooth a heapin<^ tablespoonfiil corn- 
 starch; add siig^ar tosuit taste, yolks of three ej^o^s 
 well beaten, one teavSpoonful butter and a little 
 jj'rated nutmeg. Let this come to a boil, then 
 pour it into a buttered pudding dish, first adding 
 a cupful stewed prunes with stones taken out. 
 Bake fifteen or twentv minutes. Center with 
 meringue made from whites of eggs and sugar; 
 return to oven and brown. Serve wath cream or 
 the juice from stewed prunes. 
 
 Mrs. Roy R. Gtffkn. 
 
 PRUNE PUDDING, NO. 2. 
 
 Stew one pound French prunes until tender in 
 as little water as possible. Remove the pits and 
 put the prunes through a colander. Beat the 
 whites of four eggs, until very stiff, add three 
 tablespoonfuls of vanilla; then beat into this the 
 prunes. Put in buttered pudding pan and bake 
 about ten minutes in a moderate oven to a deli- 
 cate brown. Serve with whipped cream flavored 
 with vanilla and sweetened. 
 
 WEDDING CAKE PUDDING. 
 
 1 cupful molasses, 
 ^ cupful butter, 
 1 cupful sweet milk, 
 
 1 teaspoonful soda, 
 
 2 teas])oonfuls salt, 
 4 cupfuls flour, 
 
 1 cupful raisins, 
 
 Yz cu])ful chopped almonds or walnuts. 
 Steam three hours. 
 
271 PUDDINGS 
 
 sAuci:,— 
 
 1 cupful su^ar, 
 ^ cupful butter well beaten, 
 1 egg, 
 
 1 glass of wine, 
 1 glass of boiling water. 
 Steam five minutes. 
 
 Mrs. R. C. WYvSINGEr. 
 
 STRAWBERRY PUFF. 
 
 1 box strawberries, 
 
 1 cupful sugar, 
 
 2 eggs, whites only. 
 
 Wash and drain the strawberries. Beat the 
 eggs to a stiff froth; add the sugar and the 
 mashed strawberries and beat for an hour — it will 
 repa\^ you. Pile on a glass dish and serve with 
 cream. M. L. Parkhurst. 
 
 CARAMFL PUDDING. 
 
 1 quart milk, 
 
 4 eggs, 
 
 1 cupful sugar. 
 Put milk in double boiler and add the eggs 
 well beaten. Put sugar into a frying pan and stir 
 constantly until melted; do not let it boil, do not 
 add water. Pour when melted into the boiling 
 milk and eggs gradually and carefully, stirring 
 it. Then add two tablespoonfuls corn starch 
 previousl}' wet and made smooth with a little 
 water. Set away to cool in a mould, if you like. 
 Serve with cream sauce. 
 
 PRUNF PUDDING OR WHIP. 
 
 One pound of prunes stewedin smallest quantitx' 
 
1>UDDIN0S 272 
 
 water possible. Stone; rub through a colander. 
 One scant cupful powdered sugar, whites of three 
 eggs, one teaspoonful cream tartar. This may 
 also be browned in the oven if one prefers. "Make 
 a sauce of one and one-half pints milk, yolks 
 three eggs, four tablespoonfuls sugar; flavor 
 with vanilla. This pudding is very nice served 
 with cream. Mrs. Norrts. 
 
 PRUNE PUDDING, NO. 3. 
 
 Stew prunes and pit them. Chop walnuts and 
 currants, as much of both together as of prunes. 
 Add juice of one-half lemon. To three cupfuls of 
 mixture add the beaten white of one egg. Serve 
 with whipped cream. 
 
 Mrs. Dahlgren. 
 
 SAGO AND FRUIT. 
 
 ^2 pound rhul)arl), 
 
 6 ounces sugar, 
 
 % pound sago, 
 
 2 teacupfuls water. 
 Peel and cut the rhubarb in very small pieces 
 and put it to boil with a teacupful water for ten 
 minutes. Wash the sago and soak it for ten min- 
 utes in a teacupful warm water, then add it and 
 the sugar to the rhubarb; allow it to boil ten 
 minutes longer, stirring occasionally and pour it 
 into a mould which has been wet with cold 
 water. Turn out when cold and serve with cream. 
 
 Margaret Darling. 
 
 DELICATE PUDDING. 
 
 1 cupful water, 
 
273 PUDDINGS 
 
 1 cupful fruit juice, 
 . Sug-ar to taste, 
 A little salt, 
 3tablespoonfuls corn starch. 
 
 Boil water and fruit juice. Wet cornstarch in 
 a little cold water and stir into the boiling syrup 
 and cook ten minutes. Add the sugar and salt. 
 Beat whites of egg's and stir into the mixture. 
 Turn out into a mould. Serve with a boiled 
 custard made with the yolks of eg'gs. 
 
 Mrs. C. H. Norris. 
 
 SNOW PUDDING. 
 
 1 quart boiling milk, 
 % cupful sugar, 
 
 2 heaping- tablespoonfulscorn starch moist- 
 ened with a little cold milk. 
 
 Add to hot milk and cook a few minutes in 
 double boiler; add whites of three eggs. Pour 
 into mould. Serve cold with sauce made of yolks 
 three eggs, one pint milk and sug-ar; flavor to 
 taste. S. A. Tttrnkr. 
 
 CORN STARCH CUSTARD. 
 
 To one quart milk heated in double boiler, add 
 two tablespoonfuls corn starch moistened with 
 cold milk; add to that the yolks of six eggs^ 
 flavor and mould. Serve with the whites of the 
 eg-g-s beaten stiff, sweetened to taste, and three 
 cupfuls apple sauce whipped together. 
 
 Mrs. Yost. 
 
 COLD CHOCOLATE PUDDING. 
 
 Soak one ])ackage gelatine in one cupful milk 
 
PUDDINGS 274 
 
 one-half hour; mix one cupful grated chocolate 
 with 1 14 cupf uls milk and heat, and add the g^el- 
 atine before removing- from the fire, then strain 
 and let g-et cool. Then stir in the yolks of six 
 eo^t^s well beaten with one cupful sug"ar and lastly 
 the whites beaten stiff. Put on ice or make the 
 nitrht before. Serve with whipped cream. 
 
 Mrs. Kate Harden. 
 
 CHOCOLATK BLANC MANGE. 
 
 1 quart milk, using" part water if neces- 
 sary. 
 
 2 large talilespoonfuls sugar, 
 
 4 large tablespoonfuls corn starch, 
 
 3 tablespoonfuls ground chocolate. 
 Moisten the corn starch and chocolate with 
 
 cold water and add the milk when boiling. Stir 
 constantly until it forms a custard. Flavor and 
 pour in a mould. Serve with cream. 
 
 Tabitha C. HarrIvS. 
 
 ANNA COFFIN'S PUDDING. 
 
 Pound or roll twenty crackers fine; pour over 
 them three pints scalding milk; when the mixture 
 is cool add one-half pound sugar, or one cupful, 
 and one cupful butter creamed together; add a 
 little salt and nutmeg and two cupf uls cooked 
 seedless raisins. Lastly, add ten well beaten 
 eggs. Pour into a buttered dish and bake about 
 one hour and a cpiarter. Serve with a sweet 
 sauce, hard or liquid. A. E. Turner. 
 
 brp:ad pudding. 
 
275 PUDDINGS 
 
 1 cupful sugar, » 
 
 3 cupf uls milk, 
 
 1 cupful seedless raisins, 
 
 1 cupful bread crumbs. 
 
 Bake and serve cold with whipped cream. 
 
 Mrs. S. a. Yost. 
 
 FRUIT PUDDING. 
 
 Three-fourths box Cox's gelatine dissolved 
 in one-half pint cold water. Let it stand two 
 hours, then add one pint boiling water, juice two 
 lemons, two cupfuls sugar, one cupful wine or 
 juice of some fruit; strain; and when beginning 
 to harden, stir in the following fruits cut in small 
 pieces: 
 
 2 oranges, 
 2 bananas, 
 6 figs, 
 
 9 dates, 
 
 10 English walnuts. 
 
 Pour into moulds. Serve with whipped cream, 
 flavored. Mrs. J. R. Shrum. 
 
 SEA FOAM. 
 
 Boil a pint of water, add two tablespoonfuls 
 corn starch dissolved in a little cold water and 
 cook until clear. Stir into it the beaten whites of 
 four eggs; flavor, and when cold, serve with 
 whipped cream, sweetened. 
 
 Mrs. W. E. Marden. 
 
 PINEAPPLE SPONGE. 
 
 3>}4 cupfuls scalded milk, 
 }4 cupful cold milk. 
 
PUDDINGS 276 
 
 yi cupful corn starch, 
 
 ^ teavSpoonful salt, 
 
 % cupful sugar, 
 
 yi teaspoonful lemon juice, 
 
 1 can grated pineapple, or 1^ cupfuls, 
 Whites of 3 or 4 eggs. 
 
 Mix sugar, corn starch and salt in bowl; mix 
 smooth with cold milk. Stir this into the scalded 
 milk and cook about ten minutes. Then add 
 lemon juice and grated pineapple. Beat whites 
 of eggs to a firm froth and fold them into 
 the pudding. Pour into moulds or cups, and when 
 cold turn out and serve with custard sauce. 
 (With other fruit use water instead of milk and 
 two teaspoonfuls of lemon juice.) 
 
 Miss Kmma Barnet. 
 
 KASY LKMON SPONGE. 
 
 2 tablespoonfuls corn starch, 
 
 1 cupful sugar, 
 
 2 lemons, 
 
 2 cupfuls boiling water, 
 
 2 or 3 eggs. 
 Take two tablespoonfuls corn starch and two 
 cupfuls sugar; moisten with cold water, then stir 
 in two teacupfuls boiling water and boil a few 
 minutes in double boiler. Add the juice of two 
 lemons. Beat the whites of two eggs (or three) 
 to a stiff froth, then beat into mixture in pan, re- 
 moving it from the fire. When well beaten pour 
 into mould. Turn out next day and serve with 
 cream, or thin custard made with the 3^olks of 
 eggs. Margaret Darling. 
 
 ORANGK CREAM. 
 
 Yolks 4 eggs. 
 
277 PUDDINGS 
 
 1 tablespoonful water, 
 1 cupful sugar, 
 Juice 3 oranges. 
 Let boil till it thickens. Beat the whites to a 
 stiff meringue, adding a tablespoonful of sugar, 
 and add half to the cream and put the rest on 
 top. Set in the oven for a few minutes and serve 
 cold. This is a fine filling for pie or cake. 
 
 K. Harden. 
 
 RUSSIAN CREAM. 
 
 One-half box gelatine; pour over it cold water 
 and soak fifteen minutes; one quart milk; beat 
 yolks four eggs and cupful sugar together, add 
 a little salt. Mix with milk and put with gelatine; 
 boil ten minutes, until it separates, stirring con- 
 stantly. Stand twenty minutes, when add beaten 
 whites. Mrs. C. H. Norris. 
 
 DANISH PUDDING. 
 
 ^4- cupfuls pearl tapioca (soaked), 
 
 1% pints boiling water, 
 
 % cupful s;ugar, 
 
 ^ glassful currant jelly. 
 
 Salt. 
 Put tapioca in double boiler with boiling water 
 and cook one hour or until soft and transparent, 
 stirring often. Add the j^Wy, sugar and salt and 
 stir until jelly is dissolved. Pour into a glass 
 dish and serve ver)^ cold with sugar and cream. 
 Half a cupful lemon juice or any acid fruit juice, 
 or one cupful canned fruit may be used instead of 
 jelly. In summer use one ])irit ripe berries. 
 
 Mrs. C. H. Norrls. 
 
PUDDINGS 278 
 
 PUDDING. 
 
 4 eggs, 
 
 4 tablespoonfuls sugar, 
 
 2 tablespoonsful boiling water, 
 
 1 lemon, juice and rind. 
 To the beaten yolks add the other ingre- 
 dients; let it simmer on stove until it thickens. 
 Add beaten whites last. Miss Murray. 
 
 MARSHMKLLOW CREAM. 
 
 First dissolve one tablespoonful of gelatine into 
 one cupful boiling water; when dissolved pour 
 very slowly over the stiff beaten whites of four 
 eggs; then one cupful sugar, one teaspoonful 
 lemon extract and beat hard about thirty min- 
 utes. Mrs. Waterman. 
 
 AMBROSIA. 
 
 Peel three juicy oranges, remove seeds and 
 slice. Fill a glass dish with alternate layers of 
 oranges, peaches and bananas. Sprinkle each 
 layer well with sugar. Beat the whites of four 
 eggs stiff; add a scant half cupful of sugar and 
 pour over the top. It is well to prepare this about 
 an hour before serving. 
 
 TUTTI FRUTTI. 
 
 Make thin sponge cake, and when cool spread 
 canned peaches or fresh strawberries over. 
 Sprinkle with sugar, and a half hour before serv- 
 ing cover with whipped cream. 
 
 Mary C. Polhemus, Oregon. 
 
279 PUDDINGS 
 
 ORANGE BLANC MANGE. 
 
 1 quart milk, 
 
 3 eggs, 
 
 /^ cupful sugar, 
 
 3 tablespoonfuls corn starch, 
 
 6 oranges. 
 Cook in a double boiler the milk, sugar and 
 corn starch, rubbing the latter into a little water 
 until smooth. Peel, seed and slice the six oranges, 
 put them in a deep glass dish; pour the custard 
 when stiff and clear onto them. Whip the three 
 whites of the eggs, add a tablespoonf ul fine sugar 
 and spread over the top. Set in a cool place to 
 chill. M. L. P. 
 
 ORANGE QUARTERS. 
 
 Peel and quarter oranges and remove the seeds. 
 Make a syrup of a pound of sugar to a pint of 
 water; let boil to a cand3dng point. Dip the or- 
 anges in the syrup, put on a seive to dry, then 
 heap on a dish. 
 
 LEMON PUDDING. 
 
 Dissolve four tablespoonfuls corn starch in a 
 little cold water and pour over it two cupfuls 
 boiling water. Let it cook five minutes; remove 
 from the fire; stir into it two cupfuls sugar, a 
 tablespoonf ul butter, juice two lemons with a 
 little grated peel andtheyolksof two well beaten 
 eggs. Pour into pudding dish; bake fifteen min- 
 utes, then cover top with beaten whites mixed 
 with two tablespoonfuls vsugar, and brown. 
 
PUDDINGS 280 
 
 ORANGE CUPS. 
 
 Take as man)' orang^es of medium size as are 
 needed to serve for one meal. Make a small open- 
 ing in the stem end and scoop out the center. 
 Make an orange jelly out of the contents, not 
 quite as firm as you would make it for moulding-. 
 Place these orange cups in cool place, also the 
 orange jelly. When ready to serve, fill the cups 
 with the jelly, place a large spoonful of whipped 
 cream on each. These cups can also be filled with 
 cubes of pineapple, candied cherries, chopped 
 Eng^lish walnuts or any fruit desired, always 
 adding- the whipped cream. 
 
 ICED RICE PUDDING. 
 
 3^2 cupful rice, 
 
 1 pint cold water, 
 
 2 cupfuls milk, 
 
 3 well beaten eg-gs, 
 Yi cupful sug-ar, 
 
 1 pint cream. 
 Pour the cold water over the rice with a pinch 
 of salt and cook steadilv for thirty minutes 
 after it begins to boil. When all the water has 
 boiled away add the milk; cook in a double boiler 
 until very soft. When no milk remains rub 
 through a seive, put back in the boiler; thicken 
 with three well beaten eggs, Y^ cupful sug^ar, 
 flavor with vanilla and set in a cool place. Whip 
 a pint of cream, add to thepuddinor and freeze as 
 you would ice cream. 
 
 Lor Nasburci, Oregf)n. 
 
 PEACH PUDDING. 
 
 Rub two cupfuls canned ]>eaches through a col- 
 
281 PUDDINGS 
 
 ander and cook for three minutes in a syrup made 
 by boiling- a cupful of the peach syrup and a cup- 
 ful of sugar tog-ether. Place the pan containing 
 peaches and syrup into another of boiling water 
 and add half package of gelatine that has been 
 dissolved in half cupful cold water. Stir for five 
 minutes till gelatine is thoroughly dissolved. 
 Take from fire and add whites of four eggs that 
 have been whipped to a stiff froth. Beat till it 
 commences to harden. Set on ice. 
 
 Mrs. Roy R. Giffen. 
 
 TAPIOCA JKLLY. 
 
 One cupful best tapioca put to soak with a pint 
 cold water; when soft put in a saucepan with 
 one cupful sugar, the rind and juice of one lemon, 
 a little salt, one pint more water; stir until it 
 boils; turn in a mould; set to cool; add one glass- 
 ful wine if desired. May use orange instead of 
 lemon. Arrow root or sago may be used in the 
 same way. 
 
 WHIPPED CREAM. 
 
 One pint sweet cream sweetened to taste, one 
 teaspoonful vanilla or other flavoring. Put the 
 cream in a bowl and beat with a wheel egg beater 
 until thick, then sweeten and flavor. The cream 
 will beat better if cold. The whites of two or 
 three eggs beaten to a stiff froth may be added. 
 This makes a delicious dessert. Different jellies 
 or fruit may be served wnth it. 
 
 FRUIT JELLY. 
 
 1]4 cupfuls sugar, 
 
PUDDINGS 282 
 
 1 small can pineapple, 
 
 3 lemons, 
 
 % teaspoonfulOr<?eatsyrup(Borello keeps 
 
 it.), 
 
 3^ teaspoonful Grenadine (Borello keeps 
 
 it.), 
 
 1 teaspoonful pineapple syrup, 
 
 1 tablespoonful raspberry syrup, 
 
 1 quart water, 
 
 yi pound candied fruit, 
 
 Yz cupful blanched almonds, 
 
 1 packag"e gelatine. 
 Soak the uncolored gelatine half an hour then 
 dissolve in boiling water, to which add juice of 
 lemons and sugar. Divide this into two parts; 
 add the colored gelatine to one part and into this 
 put the raspberry syrup and almonds. To the 
 rest of the gelatine add the other ingredients 
 also juice from can of pineapple. Cut fruit into 
 slices and when the gelatine begins to harden 
 drop them in. Mrs. Mattel 
 
Pastry. 
 
 Mrs. J. W. Slater. 
 
 "There's wisdom under the lift of the pie lid."— Lucullus. 
 
 It is a poor pie crust that will not grease its 
 own pan, therefore plent}^ of shortening should 
 be Uvsed to make the crust tender and flaky. 
 Nothing- is so good as pure cream for shortening, 
 but butter or lard may be substituted. A small 
 pinch of baking powder adds greatly to make the 
 lightness and delicacy of the crust. Milk is to be 
 preferred to water — as cold as possible. Mix 
 with a fork and be sure not to make it too wet 
 or too dry. Handle as delicately as possible and 
 (juickly. 
 
 APPLE PIE. 
 
 Take four or five tart apples. Slice in rather 
 large pieces; one cupful sugar. Line pie tin with 
 good crust, sift in a little flour and about half of 
 the sugar. Mix them well together and pack the 
 apples in closely, then scatter the rest of the 
 sugar over them, drop in a few lumps of butter 
 and one teaspoonful cinnamon ; wet the edges and 
 put on the upper crust; bake in a sharp oven. 
 Miss Grace Wilson, Petaluma. 
 
PASTRY 284 
 
 BAR BKRRY TART. 
 
 Make a nice rich pie crust; roll quite thin and 
 cut in rounds, on the rounds pour a lar^e table- 
 spoonful of the following- mixture: One coffee 
 cupful stoned and chopped raisins, one piece cit- 
 ron size of a dollar, the juice and grated rind of 
 one lemon, one egg, one cupful sugar, pinch of 
 salt; mix thoroughly. After putting mixture on 
 pastry wrap it together, thus making a little 
 turnover. Do not cut any vent in the dough, but 
 press the edges firmly together so not a drop can 
 escape. 
 
 Mrs. a. N. Lynes, Santa Barbara. 
 
 CHESS PIE. 
 (For Two Pies.) 
 
 5 eggs, 
 
 ^ cupful butter, 
 
 1 cupful sugar, 
 
 Lemon flavoring is best. 
 Beat eggs and sugar together until they are a 
 perfect froth; beat butter well also; now quickly 
 add these and flavoring. Bake in inch deep pie 
 plates ready lined with crust. When baked cover 
 with white of eg^ beaten to stiff froth and 
 brown slightly. Cut into pieces while hot and 
 put on plates it is to be served on; if this is not 
 done the pie w\\\ be heavy and soggy. 
 
 Mrs. "J. H. B. Harris. 
 
 CUSTARD TARTLETS. 
 
 Line some round tartlet pans with good puff 
 ])aste. Eill them with a custard made as follows: 
 Four tablespoonfuls sugar, and two level table- 
 
285 PASTRY 
 
 Spoonfuls butter rubbed to a white cream; add 
 the yolks of four eggs that have been well beaten, 
 two scant tablespoonfuls of flour; mix well and 
 add one and a half cupfuls milk. Stir all well to- 
 gether and pour into a double boiler and cook 
 until a smooth, thick cream, but do not allow to 
 whey. It is best to bake the shells first. Fill the 
 shells with the custard, cover with a meringue 
 made of the beaten whites of eggs, four table- 
 spoonfuls powdered sugar and one tablespoonful 
 vanilla. Beat all together until perfectly white 
 and dry. Set in the oven until the meringue is 
 daintily colored. 
 
 Mrs. Wylie M. Gifpen. 
 
 CREAM PUFFS. 
 
 Melt one-half cupful butter in a cupful hot 
 water and while boiling beat in one cupful flour; 
 take from fire and when cool stir in three eggs, 
 one at a time, without beating them; drop the 
 mixture in tins in small spoonfuls and bake in 
 moderate oven. 
 FILLING,— 
 
 V2 cupful milk, 
 
 2 eggs, 
 
 4 tablespoonfuls flour, 
 
 Sugar and flavor to taste. 
 Beat the eggs and sugar. Stir in the milk and 
 flav^oring and when it comes to a boil stir in the 
 flour mixed with a little milk, cool and fill the 
 puffs, opening them a little. 
 
 Mrs. Ruth Hoag. 
 
 CUSTARD PIF. 
 (In a Hurry.) 
 
 2 cupfuls milk, 
 
PASTRY 286 
 
 •>i cupfuls sug-ar, 
 
 2 eggs, 
 
 2 tablespoonfuls flour, 
 
 Pinch salt, 
 
 Sprinkle each nutmeg and cinnamon. 
 
 Braize the flour and milk; add the well beaten 
 
 eggs, sugar and spices and strain into a 
 
 thickly buttered pie tin. Bake in a moderate oven 
 
 until the custard is set and slightl}' brown on top. 
 
 Antionette p. Harris. 
 
 CRANBERRY AND RAISIN PIE. 
 
 1 cupful cranberries, I cupful raisins, 
 
 chopped together, 
 
 1 cupful sugar, 
 
 >2 cupful water, 
 
 1 tablespoonful flour, 
 
 1 teaspoonful vanilla, 
 
 Pinch of salt. 
 
 Mrs. O. p. Kenyon. Rhode Island. 
 
 LEMON CHEESE CAKES. 
 
 1 pound sugar, 
 
 % pound butter, 
 
 6 egg"s, leave out whites of 2. 
 
 Peel of 2 lemons, juice of 3. 
 Put all in a double boiler and stir until dis- 
 solved and begins to look like hone3\ It will keep 
 for weeks if put in a an air-tight jar. Line small 
 tins with rich pastry and fill with this mixture. 
 Half the quantity of eggs will make it very good. 
 Mrs. Robert E. Goode. 
 
 CHOCOLATE CREAM PIE. 
 
 Beat to a cream half a cupful butter and one 
 
287 PASTRY 
 
 and one-quarter cupfuls powdered sugar; add 
 two Well beaten eg^gs, two tablespoonfuls wine, 
 half cupful milk and one and one-half cupfuls 
 sifted flour, with which has been mixed one and 
 one-half teaspoonfuls baking powder. Bake this 
 in four well buttered deep tin plates for about fif- 
 teen minutes in moderate oven. Put half pint milk 
 in a double boiler on the fire; beat together the 
 yolks of two eggs, three tablespoonfuls powdered 
 sugar and a level tablespoonful flour; stir this 
 mixture into the boiling milk, beating well; add 
 one-sixth teaspoonful salt and cook fifteen min- 
 utes, stirring often. When cooked flavor with 
 one-half teaspoonful vanilla. Put two of the 
 cakes on two large plates, spread the cream over 
 them and lay the other two cakes on top. Beat 
 the whites of two eggs; beat into them one cupful 
 powdered sugar, one teaspoonful vanilla. Shave 
 one ounce chocolate and put it in a small pan 
 with two tablespoonfuls sugar and one spoonful 
 boiling water. Stir over a hot fire until smooth 
 and glossy; now add three tablespoonfuls cream 
 or milk and stir into the beaten eggs and sugar. 
 Spread on the pies and set away for a few hours. 
 Mrs. Helen A. Wulfp, Colusa. 
 
 WHIPPED CREAM PIE. 
 
 Line a pie tin with a rich crust and bake 
 quickly in a hot oven. When done spread with a 
 thin layer of jelly or jam, then whip one cupful 
 rich sweet cream until it is as light as possible. 
 Sweeten with powdered sugar to taste and flavor 
 with vanilla. Spread cream over the jelly or jam 
 and set in a cool place till time to serve. 
 
 Helen A. Wulpf, Colusa. 
 
PASTRY 2S8 
 
 CHOCOLATE PIK, NO. 1. 
 
 4 tahlespoonfuls grated chocolate. 
 
 1 pint cold water, 
 Yolks 2 e^<j^s, 
 
 6 tablespoonfiils sugar, 
 
 2 tahlespoonfuls corn starch. 
 
 Stir the chocolate and corn starch together 
 with a little of the water until smooth; add re- 
 maining- water gradually, then add sugar and 
 volks of eggs, a pinch of salt, teaspoonful vanilla. 
 Cook until it thickens in a dish set in hot water. 
 Bake the crust, pour in the chocolate. Make a 
 mering-ue. spread on top and brown. One pie. 
 "Excellent. MRvS. Hklen Ramsey. 
 
 CHOCOLATE PIE, NO. 2. 
 
 2 cupfuls sweet milk, 
 1 cupful sugar, 
 
 1 cupful g-rated chocolate, 
 Yolks 2 eggs, 
 
 2 heaping- tahlespoonfuls corn starch. 
 Cook by heating milk in double boiler and 
 
 ])utting ingredients in; cook until it thickens. 
 Bake a rich crust, spread the mixture in, whip 
 the whites of egg's with two tahlespoonfuls sug-ar. 
 Put on top of pie and brown. 
 
 Carrie Elder. 
 
 COCOANUT PIE. 
 
 iSlix six ounces of butter with same of sugar; 
 add two teaspoonful s lemon juice, beaten yolks 
 four eggs, one-half pound cocoanut and lastly the 
 whites of four eggs. Bake in one crust. 
 
 MiSvS Stella Smythe, Fresno. 
 
289 PASTRY 
 
 CREAM PIE. 
 
 Scald one pint milk in a double boiler, wet 
 one even tablespoonful corn starcri in a little milk; 
 add the yolks of three eggs and one tablespoonful 
 sugar; beat with an egg beater until very light, 
 then stir into the scalding milk; flavor with lemon 
 and let cool. Line a pie plate with a rich crust 
 and bake. Then fill with the cream and make a 
 meringue of the whites of the three eggs; beat 
 with two tablespoonfuls powdered sugar; cover 
 the top of the pie with this and put in oven to 
 brown. Mrs. Geo. W. Clark, Ohio. 
 
 HAJ^LEQUIN PIE. 
 
 Prepare a nice dried apple sauce, line the pie 
 tin with good crust and fill half full with the 
 sauce, on top of which place the following mix- 
 ture, sufficient for one pie: One teaspoonful but- 
 ter, one-half cupful sugar, juice and grated rind 
 of one lemon. Bake until the crust is done and 
 make meringue of whites of eggs; place on top 
 and brown slightly in oven. Tested and good. 
 Helen A. Wulff, Colusa. 
 
 LEMON PIE. NO. 1. 
 
 1 cupful sugar. 
 Yolks three eggs, 
 Stirred to a cream. 
 
 1 tablespoonful flour. 
 Grated rind and juice 2 lemons, 
 1 coffeecupful milk. 
 Bake with under crust; make a meringue of 
 the whites of eggs and spread on pie. 
 
 Mrs. D. S. Hallock. 
 
PASTKV 2V0 
 
 LEMON PIE, NO. 2. 
 
 Take a deep dish, ^rate into it the outside of 
 the riiid of two lemons, add to that one and one- 
 half ciipfuls white sugfar, two heaping- tablespoon- 
 fuls unsifted flour, or one of corn starch. Stir it 
 well together and add the yolks of three well- 
 beaten eggs; beat this thoroughly, then add the 
 juice of the lemons, two cupfuls water and a 
 piece of butter the size of a walnut. Set this on 
 the fire in another dish containing boiling water 
 and cook until it thickens and will dip up on the 
 spoon like old honey. Remove it from the fire and 
 when cooled pour it into a deep pie tin lined with 
 pastry; bake, and when done have ready the 
 whites beaten stiff with three small tablespoon- 
 f uls of sugar. Spread this over the top and return 
 to the ov^en to brown slightly. This makes a large 
 deep pie and very superior. 
 
 MRvS. Geo. Clark. 
 
 LogUAT PIE. 
 
 Line deep pie tin with rich crust; fill with 
 loquats which have been peeled, seeded and all 
 hard core removed. Pour over them a heaping 
 cupful sugar which has been mixed with one 
 tablespoonful flour and a very small amount but- 
 ter. Put on upper crust and bake slowly about 
 one-half hour. 
 
 Mrs. Jasper N. Bergen, Lindsay. 
 
 MOCK MINCE PIE. 
 
 4 Boston or 6 butter crackers, rolled, 
 
 ^4 cupful butter, 
 
291 PASTRY 
 
 t 
 
 1 cupful hot water, 
 
 1 cupful sug-ar, 
 
 1 cupful molasses, 
 
 }4 cupful vinegar, 
 
 ^2 pound seeded raisins, more if you like, 
 
 1 teaspoonful cinnamon, 
 
 1 teaspoonful nutmeg, 
 
 1 teaspoonful cloves, 
 
 A little salt. 
 Put this in a stewpan, cook and stir until well 
 mixed, then use like ordinary mince meat. These 
 are delicious and more digestible than mince 
 meat. HELEN L. WATERMAN. 
 
 MINCK PIE. 
 
 Boil until tender about four pounds of lean 
 beef; remove all gristle and bone while warm. 
 When cold chop fine and add chopped apples in 
 the proportion of two cupfuls to one of meat, 
 one cupful molasses, one and one-half cupfuls 
 sugar, two dessertspoonfuls each of cloves, cin- 
 namon and allspice, one-half pound suet chopped 
 fine, one quart boiled cider, one pound each of 
 raisins and currants, one-fourth pound citron 
 chopped fine and a small piece butter. 
 
 Mrs. J. W. Slater. 
 
 MINCE MEAT. 
 
 1 cupful finely chopped beef, 
 ^ cupful finely chopped suet, 
 ]4 cupful finely chopped raisins, 
 
 2 cupfuls finely chopped apples, 
 % cupful molasses, 
 
 1 teaspoonful salt, 
 
 1 teaspoonful cinnamon, 
 
PASTRY 292 
 
 1 teaspoonful allspice, 
 ^ grated nutmeg, 
 Yz teaspoonful cloves. 
 Add wine, brandy or cider; mix and boil fifteen 
 minutes. Will keep in jars. Mrs. Price. 
 
 ENGLISH MINCE MEAT. 
 
 1 pound brown sugar, 
 
 1 pound raisins, 
 
 1 pound currants, 
 
 1 pound suet, 
 
 1 pound chopped apples, 
 
 y^ pound almonds, chopped, 
 
 % pound candied lemon and citron peel, 
 
 A little salt in suet, 
 
 1 teaspoonful mixed spices. 
 
 Rind and juice of 2 lemons, 
 
 1 glassful wine or brandy, 
 
 2 glassfuls each of port and sherry. 
 
 Mrs. Robert Goode. 
 
 ORANGE PIE, NO. 1. 
 
 Take enough soda crackers to make whatever 
 sized pie you wish to make; put enough warm 
 water cm them to soften and then put them in 
 your pan, which has been lined with a rich crust; 
 pour over them three-fourths of a cupful sugar 
 and then as much orange juice as it will hold. 
 Cover with crust and bake. 
 
 Pacific Fruit World. 
 
 ORANGE PIE, NO. 2. 
 
 Juice and grated rind of 2 oranges. 
 
293 PASTRY 
 
 4 tablespoonfuls sugar, 
 1 tablespoonful butter. 
 Cream the butter and sugar; add the beaten 
 yolks of the eggs, then oranges, and lastly the 
 whites beaten to a froth and mixed in lightly. 
 Bake with an under crust only. 
 
 Pacific Fruit World. 
 
 PKACH COBBLER. 
 
 Make a rich, soft crust, line a deep dripping 
 pan with it, then take large, ripe peaches, peel, 
 cut in halves; place a layer with cavity up. Beat 
 two eggs, one cupful sugar, one teaspoonful flour, 
 butter size of an egg; spread this over thepeaches 
 and bake until crust is done. 
 
 Mrs. K. Nason. 
 
 PUMPKIN PIE. 
 
 8 eggs, 
 
 1 quart of milk, leave the cream on it, 
 
 1 pint cooked pumpkin, 
 
 2 cupfuls sugar, 
 
 2 teaspoonfuls cinnamon, 
 
 /^ teaspoonful cloves, 
 
 % teaspoonful ginger. 
 
 Put the yolks of eggs, well beaten, into 
 the milk and sugar and hastily add the beaten 
 whites. Before turning this into the prepared 
 pie crust rub the crust over with white of an 
 egg. This will glaze the surface and prevent 
 soaking. Bake about thirty minutes in a moderate 
 oven. M. L. Parkhurst. 
 
 RHUBARB PIE. 
 
 Pour boiling water over two teacupfuls chopped 
 
PASTRY '''*>4 
 
 rhubarb; drain off the water after four or five 
 minutes and mix with rhubarb ateacupful sug^ar, 
 the yolks two eg^s, a piece of butter and a table- 
 spoonful flour; moisten the whole with three 
 tablespoonfuls water. Bake with a lower crust 
 only; make a mering-ue of the whites of the eggs 
 and three tablespoonfuls sugar; spread over the 
 top of the pie and return to the oven to brown. 
 
 Mrs. E. G. Hoag. 
 
 RAISIN PIE. NO. 1. 
 
 Beat 1 ^gg, 
 
 ll4 cupfuls thick sour milk. 
 
 1 cupful sugar, 
 
 1 cupful raisins, 
 
 2 teaspoonfuls cinnamon, 
 1 teaspoonful cloves. 
 
 Bake in two crusts. This recipe makes two 
 pies. 
 
 RAISIN AND CRANBERRY PIE. 
 
 1 cupful cranberries cut in halves length- 
 wise and seeds washed out, 
 ^2 cupful seeded raisins chopped fine, 
 
 1 tablespoonful flour mixed in 1 cupful 
 sugar. 
 
 Mix together and pour on one-half cupful boil- 
 ing water, one teaspoonful vanilla. 
 
 RAISIN PIE, NO. 2. 
 
 2 cupfuls raisins, 
 
 2 cupfuls butter milk, 
 1 cupful sugar. 
 1 ejjfy:. 
 
295 PASTRY 
 
 2 tablespoonfuls vinejj;'ar, 
 1 teaspoonful ground spice, 
 1 teaspoonful each of nutmeg, cinnamon 
 and cloves, 
 
 3^ teaspoonful vanilla, 
 V2 teaspoonful lemon, 
 A pinch of salt and dash of pepper. 
 Bake with two crusts. Makes three small pies 
 or two large ones. Mrs. J. P. Boyd. 
 
 RAISIN PIE, NO. 3. 
 
 1 cupful raisins, seeded and chopped, 
 1 cupful fresh sour cream, 
 1 cupful sugar. 
 
 Bake with two crusts. 
 
 RASPBERRY PIE. 
 
 Line a pie tin with rich crust; mix one-half 
 cupful sugar with a heaping tablespoonful flour; 
 put in pan equally distributed; fill with berries 
 and bake slowly until done. Use but one crust 
 and when cold spread with whipped cream. Any 
 berries can be used in the same way. 
 
 Mrs. J. W. Slater. 
 
Beverages. 
 
 COFFEE FOR ONE HUNDRED. 
 
 Take five pounds roasted coffee, grind and mix 
 with six eg"gs. Make small muslin sacks, and 
 each place a pint of coffee, leaving room for it to 
 swell. Put five gallons boiling water in a large 
 coffee urn or boiler having a faucet at the bottom; 
 put in part of the sacks and boil two hours. Five 
 or ten minutes before serving raise the lid and add 
 on^or two more sacks, and if you continue serv- 
 ing several times add fresh sacks at regular inter- 
 vals, taking out from time to time those first put 
 in and filling up with boiling water as needed. In 
 this wa}^ the full strength of the coffee is secured 
 and the fresh supplies impart that delicious flavor 
 consequent on a few moments' boiling. To 
 make coffee for twenty persons UvSe one and a 
 half pints ground coffee and one gallon water. 
 
 FIG COFFEE. 
 
 Into two <juarts of wheat bran rub a big cook- 
 ing spoonful sorghum molasses, or a syrup of 
 brown sugar, and two well beaten eggs; set into 
 a moderately hot oven, stirring frequently, until 
 thoroughly browned, but not burned; now grind 
 and brown a ])int of dried figs, mix the two 
 preparations together and brew as vou would 
 
297 BEVERAGES 
 
 coffee, and you have a drink that is not only 
 healthful and nutritious but also delicious. 
 
 Mrs. Amos Harris. 
 
 PINEAPPLE LEMONADE. 
 
 To a strong lemonade add one canful grated 
 pineapple; have the glass one-third full of ice 
 and pour the mixture over it just before serving. 
 Do not let it stand with ice in it. 
 
 OLD-TIME SYLLABUB. 
 
 ^ cupful powdered sugar, 
 1 pint whipped cream. 
 Whip dry and stiff. 
 
 LEMONADE. 
 
 1 lemon, 
 
 2 tablespoonfuls sugar, 
 Yi pint boiling water. 
 
 Squeeze lemons well and add sugar; turn on 
 the boiling water and stir until the sugar is dis- 
 solved; when cold strain through cheese cloth 
 and place in ice chest until ready to serve. Fill 
 the glasses half full of ice shaved almost as fine 
 as snow and fill with liquid; any fruit may be 
 added. Slices or juice of oranges, or sliced pine- 
 apple, a few Maraschino cherries or small fruits 
 of any kind. 
 
 EGG LEMONADE. NO. 1. 
 
 V2 lemon, 
 Sujj'ar. 
 
BEVERAGES 2W 
 
 Beat the egfg- until very light; add the lemon 
 juice, slowly beating all the time. Fill the glass 
 with ice water and sweeten to taste. Beat or 
 shake all the ingredients together until thoroughly 
 mixed. Mrs. Roy R. Giffen. 
 
 EGG LEMONADE, NO. 2. 
 
 2 eggs, 
 
 2 lemons, 
 
 1 cupful snow or pounded ice, 
 Sugar to taste. 
 Beat the yolks light and add sugar and lemon 
 juice. Turn all into the ice or snow and thin 
 slightly with cold water. Whip the whites of the 
 eggs to a stiff froth and beat all together as 
 quickly as possible. Serve immediately. 
 
 Mrs. Amos Harris. 
 
 DELICIOUS SUMMER DRINK. 
 
 Yz pint Ceylon tea, 
 
 1 quart ice cold mineral water, 
 
 3 tablespoonfuls pineapple cut in triangular 
 pieces, 
 
 2 tablespoonfuls Maraschino cherries. 
 Few slices orange peel cut in pieces that 
 will float. 
 
 Sugar to taste. 
 
 DANDELION WINE. 
 
 Soak six quarts dandelion flowersin one gallon 
 of water three days and nights, then strain 
 through a cloth and add to the liquid three 
 pounds granulated sugar, two sliced lemons and 
 three tablespoonfuls yeast, orone-half com})ressed 
 
299 BEVERAGES 
 
 yeast cake. After standing- four days and nights 
 strain again. Return to the jar to remain until 
 there is no more scum on top, then put in bottles 
 or jug. 
 
 FRUIT PUNCH. 
 
 Cut fine two or three slices of canned pine- 
 apple—add a little of the juice, juice two lemons, 
 an orange cut fine and a few strawberries. To 
 this add its bulk of ice pounded fine and 
 sugar to taste. Other berries may be used in their 
 season; also bananas, canned peaches, pears or 
 cherries, using pineapple and lemon with them. 
 Mrs. Roy R. Gifpen. 
 
 GRAPK JUICE PUNCH. 
 
 Boil together one pound sugar and one-half 
 pint of water until it hairs. When cool add the 
 juice of six lemons and a quart of unfermented 
 grape juice. Let it stand over night. When 
 vServed it may be thinned wiih plain water or 
 apollinaris. 
 
 RASPBERRY SHRUB. 
 
 Place red raspberries in a stone jar, cover 
 them with good cider vinegar, let stand over 
 night. Next morning strain, and to one pint of 
 juice add one pint of sugar. Boil ten minutes and 
 bottle while hot, 
 
 PRUNE DRINK. 
 
 Prune juice, 
 ^'2 lemon, 
 
BEVtKAGES 300 
 
 Sugar. 
 Fill the glass with the juice from stewed 
 prunes; add the juice of half a lemon and sweeten 
 to taste. Drink very cold. 
 
 "Mrs. Roy R. Gipfen. 
 
 RASPBERRY VINEGAR. 
 
 Fill a stone jar with ripe raspberries, cover 
 with the purest and strongest vinegar; let stand 
 for a week; pour the whole through a seive or 
 strainer, crushing out all the juice of the berries. 
 To each pint of this vinegar add one and a half 
 pounds lump sugar and let boil long enough to 
 dissolve, removing scum which may arise, then 
 remove from the fire; let cool.; bottle and cork 
 tightly. Two tablespoonfuls of this vinegar 
 stirred into a tumblerful iced water makes a de- 
 licious drink, or a little soda may be added. 
 
 CREAM SODA, 
 
 3 pints water, 
 
 2y2 pounds sugar, 
 
 2 ounces tartaric acid. 
 
 Juice of !/2 lemon. 
 Boil five minutes then add one-half cupful Hour 
 mixed with water, and when nearly cold add the 
 whites of three eggs and one-half ounce essence" 
 wintergreen. Put in bottles and cork. Is read}' 
 for use at once but grows better with age. To 
 use: Put two tablevSpoonfuls in a glass of water 
 and beat it up with one-quarter teaspoonful soda. 
 
 ICED COFFEE. 
 
 ( )ne (|uart strong coffee and two cupfuls sugar 
 
301 BEVERAGES 
 
 should be boiledtogether ten minutes. Allow this 
 to cool, and pour into tall glasses; add to each 
 cupful one tablespoonful orange syrup and the 
 same amount of cream half whipped. Make the 
 orang-e syrup by putting cut oranges in sugar, 
 allowing it to stand several hours, then strain off 
 the juice. The combination of orange and coffee 
 ma}- not sound promising, but the result will cer- 
 tainly call forth enthusiasm. 
 
 CURRANT WATER. 
 
 To one quart water add one cuj)ful sugar and 
 two cupfuls tart currant jelly. Boil till dissolved 
 then add the juice of three lemons and three 
 oranges. Serve with chopped ice with a slice of 
 orange on top. 
 
 GINGER ALE JULEP. 
 
 Put a scant cupful granulated sugar into a 
 glass pitcher and squeeze upon it the juice of six 
 lemons. When it has dissolved stick half a dozen 
 stalks of mint in the pitcher, bruising slightly 
 some of the lower leaves between the thumb and 
 finger. Now add a cupful pounded ice and then 
 put in two bottles ginger ale. Pour out at once. 
 
 BANANA CUP. 
 
 Can be prepared beforehand and kept on tap. 
 Rub the pulp of 3 bananas through a fine wire 
 sieve; add the grated rind of half a lemon and the 
 juice of one lemon and one orange; pour over this 
 half a pint of boiling water and put in a cool 
 place for several hours. When quite cool, stir 
 well together, sweeten to taste; add a wineglass- 
 ful sherrv with some cracked ice and serve. 
 
BEVERAGES ^02 
 
 STRAWBERRY SYRUP. 
 
 Take several boxes fine, ripe strawberries and 
 press their juice through a cloth. To each pint 
 of juice add a pint of vsimple syrup and boil gently 
 for an hour. Remove from the fire and when cool 
 bottle, sealing the corks. Serve, mixed with 
 water to taste, in glasses half filled with crushed 
 ice. 
 
 ORANGK PUNCH. 
 
 2 oranges, juice only, 
 
 1 cupful sherry, 
 
 2 cupfuls sugar, 
 
 1 itgg, white only. 
 Mix juice, sugar and sherry together and heat 
 to boiling point; add the well- beaten white; mix 
 thoroughly and let simmer five minutes. Strain 
 through muslin and when very cold pour over 
 oranges and bananas cut in small pieces and 
 candied cherries. Put fruit in f rappe glasses and 
 pour the syrup over. 
 
 Crumbs from Kverybody's Table. 
 
Jellies, Jaws and tTlarmalades. 
 
 Mrs. Geo. Scane. 
 
 To be perfect, jam must be made of perfectly 
 ripened fruit; jellies of that which is not quite 
 ripe. The fruit should be carefully picked over, 
 and all imperfect, very green, and badly crushed 
 specimens rejected; also all stems and blossom 
 ends, as these injure the flavor and clearness of 
 the jelly. Never use tin or iron for cooking- fruit 
 or iron spoons for stirring". Take the juice that 
 has dripped from the fruit and pour it into the 
 preserving- kettle; let it boil until it evaporates 
 one-third (about twenty minutes), skimming" care- 
 fully. Measure the juice (after boiling-) and add 
 one pint of sugar to every pint of juice. Let it 
 boil until, by trying a little on a plate, it appears 
 to have "set." If the juice has been properly 
 boiled seven or eight minutes is suflicient. Have 
 the jelly glasses ready heated and set on a cloth. 
 Pour the juice into them through a wine strainer 
 or a wet cheese cloth tied over the lower end of 
 a large-mouthed funnel. Fill the glasses full and 
 let them stand open until the next day in the sun 
 if possible. Before putting away pour over the 
 top just enough melted parahne to cover and ex- 
 clude the air. Put on the tin tops and set in a 
 cold, dark place. Do not keep in the cellar or 
 where there is the slightest danger of dampness. 
 
JELLIES, JAMS AND MAKMALADES 304 
 
 When the jelly is used remove parafine; it may 
 he used again another year; when this is used 
 there is no danger of mold. Jelly can be made of 
 all kinds of fruit juices, but not without some 
 gelatine or apple juice. Neither of these will 
 injure the natural flavor. Jelly made with 
 gelatine will not keep very long. All fruit 
 juices are better if apple juice is used with it, as 
 this is clearer and of a beautiful light color. It 
 also jells easier. The most simple way to strain 
 fruit juices is to lay a large piece of cheese cloth 
 over a hair sieve, setting the latter over a large 
 bowl or jar. Then pour in the fruit gradually and 
 let it drip through without pressing. If you press 
 the fruit until the pulp is squeezed through you 
 must not expect fine jelly. Jellies are of finer 
 flavor when the sugar is not boiled long with the 
 fruit. Make not less than a quart of juice at a 
 time. Skim the juice just before filling the glasses 
 and strain into them. Por three pints of juice 
 use one pint of sugar, as a small amount of juice 
 is apt to burn quickly. It is best to place the 
 vessel containing such within a larger vessel of 
 boiling water. You can thus cook more evenly 
 without running the risk of burning. 
 
 BLACKBERRY JELLY. 
 
 Cook fruit, strain through a cloth and let set- 
 tle, then to one cupful of sugar add two cupfuls 
 juice. Place on stove and let boil till it will jell. 
 Do not put in more than one proportion, as it 
 jells much quicker and is not as strong. 
 
 Mrs. N. J. Sloan. 
 
 LEMON JELLY. 
 
 ( )ne-half box of gelatine soaked in one-half ])int 
 
305 JELLIES, JAMS AND MAKMALADES 
 
 cold water one hour; add one pint boiling water 
 and one and one-half cupfuls sugar; extract 
 lemon to taste. Let stand on stove until boiling, 
 then strain into glasses, and set in a cool place. 
 MrvS. C. H. Williams. 
 
 CURRANT JKLLY. 
 
 Pick over currants and wash clean; put them 
 in a clean sack and squeeze. Measure this juice 
 and put on to boil. Have an equal amount of 
 sugar measured and put in the oven to heat. 
 When juice comes to a boil put the heated sugar 
 in and boil twenty minutes. 
 
 Mrs. H. a. Ramsay. 
 
 GRAPE JELLY, NO. 1. 
 
 Take equal parts ripe and green grapes, pick 
 from stems and wash; drain, mash them with a 
 spoon. Put them in a preservingkettleand cover 
 with water. Boil fifteen minutes; strain through 
 jelly bag, allowing one pint of juice to one pound 
 of sugar. Boil twenty minutes, skimming well. 
 Fill the glasses while jelly is warm. 
 
 Mrs. Jordan YoriNci. 
 
 GREEN GRAPE JELLY. 
 
 Grapes half ripe are much nicer for jelly than 
 w^hen fully ripe. Stem and put in preserving- 
 kettle with just enough water to keep from burn- 
 ing. Let cook until soft and mash with a silver 
 spoon until juice is well extracted, then strain, 
 and to ever}^ pint of juice allow three-fourths of 
 a pound of sugar. Boil twenty minutes; have the 
 
JELLIES. JAMS AND MARMALADES 306 
 
 sugar hot and pour juice over hot sugar; stir 
 well and fill glasses. 
 
 Mrs. L. D. Howard. 
 
 RIPK GRAPE JKLLY. 
 
 Take grapes fully ripe, removing skins first, 
 then heat until scalding hot; then strain and to 
 two measures of juice put three of sugar; boil, 
 and it will jell in about five minutes. Let stand 
 in glasses three days before covering. 
 
 Mrs. L. D. Howard. 
 
 GRAPK JKLLY, NO. 2. 
 
 Take grapes while they still have a tart taste, 
 almost cover with water, boil untiLsof t and strain 
 through jell}' bag. Boil juice down one-half; 
 measure, and to every cupful juice add one cup- 
 ful sugar. Boil until it jells, or twenty minutes. 
 Mrs. W. L. Kennedy. 
 
 APRICOT JELLY. 
 
 Take fruit a little more than half ripe, pit and 
 cover with water; boil until soft, then pour into 
 a jelly bag and let drain without pressing the 
 bag. Boil the juice down one-half or more. Por 
 every cupful juice thus obtained add three- 
 fourths cupful sugar and boil until it jells, which 
 should be about twenty minutes. 
 
 Mrs. W. L. Kennedy. 
 
 PLUM JELLY. 
 
 Take as manv plums as you have and wash; put 
 them in jjreserving kettle with boiling water 
 
307 JELLIES, JAMS AND MARMALADES 
 
 enough to cover; boil until plums begin to open 
 and some juice is extracted. Then pour off liquid, 
 strain it and add to each pint of juice one pound 
 white sugar; return to kettle and boil from 
 twenty minutes to one-half hour, as it may re- 
 quire, and you will have a most delicious jelly. 
 The plums may be used for pie or sauce. 
 
 MRvS. C. H. WiIvLIAMS. 
 
 APPLE JELLY. 
 
 Take apples, wipe and slice them, use seeds, 
 skins and all. Cook until soft in enough cider to 
 cover them, strain through a thin cloth laid in a 
 sieve, add one pound of sugar to one pint of juice 
 and boil a few minutes. 
 
 MrvS. C. H. Williams. 
 
 CRAB APPLE JELLY, NO, 1. 
 
 Ten pounds of apples boiled in just enough 
 water to cover them until tender; mash with a 
 spoon and strain out the juice. Take one pint of 
 juice to one pound of sugar; boil thirty minutes 
 and strain through a hair sieve. 
 
 MRvS. Jordan Young. 
 
 CRAB APPLE JELLY, NO. 2. 
 
 Wash and cut out every imperfection. Set on 
 the stove and cover with water; cook slowly un- 
 til soft enough to strain, then take off and drain 
 through a jelly bag. To every four pints of juice 
 use three pints sugar; heat the sugar very warm 
 in the oven. Boil the juice fourteen minutes, 
 then stir in the warm sugar and boil three min- 
 utes. Pour into glasses or moulds. 
 
 Mrs. Sam Burnrtt. 
 
JELLIES, JAMS AND MARMALADES. 308 
 
 QUINCK JELLY, NO. L 
 
 Slice the quinces without paring; leave out the 
 cores, as the mucilage around the seeds may in- 
 jure the jelling. Put into a preserving kettle and 
 just cover with water; put over the fire and boil 
 until soft; remove from the stove and strain 
 through a jell}^ bag. To every gallon of juice 
 allow four pounds white sugar and boil fast until 
 it becomes a stiif jelly. Apples improve the flavor 
 and if you wish to use them take twice the 
 amount of apples to the quinces. Cook the ap- 
 ples and the quinces in the same water, cooking 
 the apples first. Mrs. Chas. Nelson. 
 
 QUINCE JELLY, NO. 2. 
 
 Ten pounds of quinces sliced without paring 
 or coring; cover with water andcook until tender, 
 then strain and to every quart of juice add one 
 quart of sugar and cook until it jellies. 
 
 Mrs. Jordan Yoitng. 
 
 ORANGE JELLY. 
 
 1 box gelatine. 
 
 1 quart boiling water, 
 
 3 lemons, large and juicy, 
 
 1 Vz pounds sugar, 
 
 8 oranges. 
 Soak the gelatine one hour in cold water enough 
 to cover it: add the boiling water, the juice of 
 the lemons and the sugar. Let it .stand over the 
 fire until the sugar is dissolved. Squeeze the 
 juice from the orangesand add to this. Pour into 
 a mould and stand in a cool place (on ice if pos- 
 sible) over night. Serve with whi]3ped cream. 
 
-m JELLIES, JAMS AND MAKMALADES 
 
 Candied cherries look well around the dish. 
 
 Mrs. Harden. 
 
 PKACH JKLLY WITH GELATINK. 
 
 Make a thin syrup with ten ounces g^ranulated 
 sugar and one-half pint water; then take twelve 
 ripe peaches, pare, halve and remove the pits, 
 then blanch and bruise six kernels. Put the 
 peaches and bruised kernels into the syrup and 
 allow them to simmer for fifteen minutes, adding- 
 for flavoring the juice of two lemons and the 
 grated yellow rind. Strain the juice through a 
 jelly bag; add two ounces of gelatine dissolved 
 in enough warm water to cover. Pour into a 
 mould. If required for immediate use set on ice 
 until stiff enough to turn out. If it is to be kept, 
 pour into jelly glasses and seal. 
 
 Mrs. James Turner. 
 
 BLACKBERRY JAM. 
 
 Mash the fruit; measure, and for every cupful 
 fruit allow three-fourths of a cupful sugar. Boil 
 the fruit fifteen minutes; add the sugar and boil 
 fifteen minutes more, then pour into cups, and 
 when cool seal. 
 
 Mrs. W. L. Kennedy. 
 
 CRANBERRY JAM. 
 
 Take one cupful nice, large raisins, seed and 
 put in a saucepan containing a quart of cold 
 water. Let this boil slowly until the whole mix- 
 ture is reduced to a pint, then add four cupfuls 
 cranberries and two and one-half cupfuls sugar. 
 Let this mixture boil until it becomes the consis- 
 tency of jam. Pour in tumblers and seal. 
 
 Mrs. K. Harden. 
 
JELLIES. JAMS AND MARMALADES 310 
 
 RASPBERRY JAM. 
 
 Take red raspberries, crush them, and for 
 every cupful of berries take three-fourths of a 
 cupful of sugar, but do not add the sugar yet. 
 Boil the berries (boil, not simmer) twenty min- 
 utes; add the sugar and boil five minutes more, 
 then put in jelly cups and v^hen cool seal. 
 
 Mrs. W. L. Kennedy. 
 
 STRAWBERRY JAM. 
 
 Select four pounds of large, ripe strawberries, 
 remove the hulls, place the berries in a colander, 
 rinse off with cold water, drain well and place 
 them in a kettle over the fire; boil thirty minutes, 
 then add four pounds of sugar; boil five minutes. 
 Fill them into small jars, close and set in a cool 
 place. MRvS. Charles Nelson. 
 
 COLD JAM. 
 
 Mash currants, or any kind of berries, and put 
 into small jars with its w^eight in sugar alter- 
 nately, berries and sugar, until full and shaken 
 down. Close the jar and put away from the light. 
 It will keep almost any length of time and be 
 delicious. Currants and raspberries make a nice 
 combination. 
 
 Mrs. M. L. ParkhuRvST. 
 
 PINEAPPLE JAM. 
 
 Peel, grate and weigh the jjineapples, put 
 pound to pound of the pineapple and sugar. Boil 
 in a preserving kettle thirty or forty minutes. 
 
 Emma Wallace. 
 
3ll JELLIES, JAMS AND MARMALADES 
 
 ORANGK MARMALADE, NO. 1. 
 
 Cut the oranges into fine vshreds. To every 
 pound of shredded fruit allow two and one-half 
 pints of water. Let this stand until the next day 
 and then boil till the fruit is tender (about two 
 hours). Let it stand again until the next da}^ then 
 weigh and to every pound of boiled fruit allow 
 three fourths of a pound of sugar. Boil all to- 
 gether until the fruit is transparent (about one- 
 half hour). A few lemons greatly improve it. 
 Twelve oranges and three lemons make a nice 
 quantity. MRvS. Thomas Nock. 
 
 ORANGE MARMALADE, NO. 2. 
 
 3^ pounds oranges, 
 
 6 lemons, 
 
 9 pounds sugar, 
 
 7 pints boiling water. 
 
 Pare oranges thinly with knife, then cut the 
 skin into pieces with scissors. Put all the white 
 pith and seeds in a pan with water to boil; place 
 the cut up oranges and skin in a jar with the 
 juice of vsix lemons; pour seven pints of boiling 
 water over it (including the straining from pith 
 and seeds as part). Cover the jar and leave for 
 t went V- four hours, then add nine pounds of 
 sugar and boil twenty minutes, when it ought to 
 be ready. Let it be almost cold before putting 
 into glasses. Mrs. Norrks. 
 
 ORANGE MARMALADE, NO. 3. 
 
 One dozen fine oranges cut into thin slices. 
 Pour over these six quarts water and stand 
 twentv-four hours. Put to boil in same water 
 
JELLIES. JAMS AND MARMALADES 312 
 
 and boil three hours; add seven pounds white 
 sug-ar and boil till clear. Carefully keep out all 
 seeds and core. Navels are delicious. 
 
 PINEAPPLE-APRICOT MARMALADE. 
 
 3% pounds apricots, 
 2j4 pounds sugar, 
 12 kernels apricots, chopped fine, 
 1 can pineapple, chopped fine. 
 Cook three-quarters of an hour after it com- 
 mences to boil. Mrs. Roy Giffen. 
 
 PIG MARMALADE. 
 
 Peel black figs and to each pound figs take 
 three-quarters of a pound of sugar. Take the 
 juice that is left over from canned peaches and 
 let it come to a boil, then add sugar; mix well 
 and put in figvS. Boil slowly for two hours. 
 
 Mrs. Gko. Scane. 
 
 PLUM BUTTER. 
 
 Cook plums well, mash through a colander, 
 remove the seeds before cooking, and to one quart 
 of pulp put in as much sugar and let boil till thick. 
 May use flavoring if you like, but better without. 
 
 Mrs. Sloan. 
 
 APRICOT BUTTER. 
 
 Select nice ripe fruit, mash and boil until thick, 
 stirring to prevent burning; then add one part 
 sugar to two parts fruit, then boil until the juice 
 will not separate when dropped on a plate, stir- 
 ring constantly to prevent burning. 
 
 Mrs. W. L. Kennedy. 
 
Truit Canning. 
 
 Mrs. Fred Nelson. 
 
 None but perfectly sound and fresh fruit should 
 be used for canning; fruit can be canned with or 
 without sugar. It should not be cooked too long, 
 as that will destroy its natural flavor, and while 
 boiling hot should be sealed in air tight glass jars 
 or tin cans, filled to overflowing to exclude every 
 particle of air, then quickly seal. When using 
 glass jars they should be thoroughly heated be- 
 fore filling. After filling and closing stand the 
 jars in a warm place, where the air will not 
 strike them over night. In the morning you will 
 be able to give the tops another turn; then wipe 
 the jars carefully and put them away in a cool, 
 dark place; a good plan is to wrap them in paper. 
 
 STEAMING PROCESS. 
 
 Pack the jars or cans full of fruit; pour over 
 them a s.yrup of the strength you prefer— a cup- 
 ful sugar to a quart of water will make a strong 
 syrup. Screw the covers on lightly, or so you 
 can lift the jar by its top. Have a board made to 
 fit the bottom of the boiler and raised by cleats 
 from the bottom an inch or so. Set the jars on 
 this board, fill the boiler with warm water until 
 it reaches a little more than half height of jar; 
 
FRUIT CANNING 314 
 
 cover the boiler ti<yht and steam until fruit is 
 cooked sufficiently. Ten minutes is sufficient for 
 berries, countinjj^ from the time the water beg^ins 
 to boil; about tvvent}^ minutes for Orangfe |Clings 
 and other firm fruits. A little practice will in- 
 sure success and the table g-iven here will be 
 helpful. When the fruit is cooked sufficiently take 
 the jars out, remove cover and fill with a boiling 
 svrup (keep it on the back of the stove so it will 
 be ready). Repla;ce cover quickly and screw on 
 top as tight as possible. Set jars in a warm 
 place; avoid drafts. If possible, let them remain 
 several hours until thoroug^hly cool without mov- 
 \v\^. When using the Mason jar it is well to turn 
 it upside down until cool, anv defect can then be 
 easilv be detected — always use new rubbers. This 
 steaming process has so many advantages over 
 the old process that all who give it a thorough 
 test are sure to prefer it. There is no more dan- 
 g-er of breaking jars than by the old method. 
 When taking jars out of the boiling water if set 
 into a pan of boiling water or on the stove all 
 will be well. Do not set them by an open window 
 or in a cool place. The only secret about it is to 
 keep the temperature the same, remembering- to 
 cool very slowly. 
 
 CANNING. 
 
 A good general rule in canning fruit is to use 
 one pound of sugar to four pounds of fruit, and 
 barely enough water to keep from burning when 
 first put over. To be more exact, the following 
 proportions are given with time for boiling: 
 
 Quantity Suijar. 
 Minutes. Ozs. per Ot. 
 
 Apples, sour, (juartered 10 3 
 
 Bartlet Pears, halved 20 f) 
 
315 f-RUIT CANNING 
 
 Ouantity Suf,^ar, 
 Minutes. Ozs. per Qt. 
 
 Blackberries 6 6 
 
 Cherries 5 6 
 
 Currants, ripe 8 8 
 
 Gooseberries 8 8 
 
 Grapes, ripe 10 5 
 
 Peaches, halved 10 4 
 
 Peaches, whole 15 6 
 
 Pears, small, sour, whole 30 10 
 
 Pie Plant, sliced 10 10 
 
 Pineapples, sliced 15 6 
 
 Plums 10 8 
 
 Quinces, sliced 15 10 
 
 Raspberries 6 4 
 
 Strawberries 10 8 
 
 Siberian Crabapples 25 8 
 
 Tomatoes, sliced 20 — 
 
 Whortleberries 5 4 
 
 CANNED STRAWBERRIES. 
 
 All berries are canned after much the same 
 fashion. Either use one or the other of the two 
 rules ^iven at the beg^innino^ of this department, 
 or proceed as follows: Put the berries in a por- 
 celain kettle; heat slowly. As they commence 
 boiling add sugar according- to the foreg'oing' 
 table; if strawberries, boil eig^ht or ten minutes 
 before putting in sug-ar; dip out any extra juice. 
 Can hot and seal at once. 
 
 CANNED RASPBERRIES. 
 
 Look the berries over carefully and put them 
 into a porcelain kettle. Put enoug-h water so you 
 can see it through the berries. Sweeten as you 
 would for a stew, and can and seal boiling hot. 
 
FRUIT CANNING 316 
 
 Gooseberries, plums, cherries and all small fruit 
 are to be canned this way, care beintr taken that 
 the cans are hot and fruit boiling. 
 
 CANNP^D PIK PLANT. 
 
 Cut m inch pieces and stew with its own 
 
 weig-ht of su<j^ar slowly until tender; add only 
 
 water enough to dissolve su^ar. Seal up. Can 
 without sug^ar if more convenient. 
 
 CANNED PUMPKIN. 
 
 Steam the pumpkin; first slicino^ and removing 
 seeds; leave in the shell. When done, scrape from 
 the shell; mash; fill into cans hot, being careful 
 that no air bubbles remain in filling the can; seal 
 up. 
 
 CANNED QUINCES. 
 
 Cut the quinces into thin slices like ap])les for 
 pies. To one quart jarful quince take a cofFee- 
 saucer and a half of sugar and a coffeecupful 
 water. Put the sugar and water on the fire and, 
 when boiling, put in the quinces. Have ready 
 the iars with their fastenings. Stand the jars in 
 a pan of boiling water on the stove, and when 
 the quince is clear and tender put rapidly into 
 jars, fruit and syrup together. The jars must be 
 filled so that the syrup overflows and fastened 
 up tight as quickly as possible. 
 
 CANNED APPLES. 
 
 Apples can be canned by stewing them well 
 done, with or without sugar, and sealing them 
 up while hot. 
 
317 FRUIT CANNING 
 
 ISABKLLK GRAPKvS. 
 
 Take fully ripe and sound o"rapes, pick from 
 the stems and pulp them bv pressing slightly 
 with the thumb and finger upon each one. Put 
 the skins in a separate dish; then beat the pulp 
 and press through a coarse cloth or sieve to re- 
 move the seeds; then put the juice and skins to- 
 gether in your kettle and when thev come to a 
 boil they are ready for the cans; secure well from 
 the air. It matters not whether glass, cans or 
 jars are used, if properly corked and sealed with 
 wax. 
 
 BOILED APPLES. 
 
 Prepare apples as you would to bake, remov- 
 ing the cores; put them in a kettle and fill the 
 center with sugar, nearly cover with water and 
 allow to boil till tender. Remove them to an 
 earthen bowl; boil down the svrup and pour it 
 over the apples. 
 
 CANNED TOMATOES. 
 
 Scald with boiling water, peel and cut into 
 small pieces. Cook until done; seal up while hot. 
 Are kept much better in tin cans than in jars. 
 
 CANNED PLUMS. 
 
 To ever}" pound of fruit allow three-quarters 
 of a pound of sugar, for the thin syrup, a quarter 
 of a pound of sugar to a pint of water. Select 
 fine fruit and prick with a needle to prevent 
 bursting. Simmer gently in asyrup made of the 
 above proportion of sugar and water. Let them 
 
f-RUIT CANNING 318 
 
 boil not longer than five minutes. Put the plums 
 in ajar, pour in the hot syrup and seal. Green 
 g"a^es are also delicious done in this manner. 
 
 CANNED PINKAPPIvK. 
 
 Pare the fruit, takinjj- out all the eyes and 
 discolored parts; cut in slices; take out the core; 
 weig-h the fruit and put in a pan with one-fourth 
 as many pounds of sugar as of fruit; let it stand 
 over nitrht. In the morning pour the juice into a 
 preserving kettle; set over the fire and let come 
 to a boil; put in the pineapples and let cook a few 
 minutes; v^eal uj) in tin cans. 
 
 Mrs. Chas. Nelson. 
 
 PRESERVED PLUMS. 
 
 Take fruit and sugar jjound for pound; scald 
 the plums to remove the skins; or if left unpeeled 
 ])rick each one in several places that the juice 
 may exude; let it stand; drain and put the plums 
 in the kettle with alternate layers of sugar. Pour 
 the juice over this and let them boil five minutes, 
 then remove the plums with a skimmer and boil 
 the syrup until it thickens. Return the plums and 
 boil ten minutes longer. Put in jars and tie up 
 closely when cold. Mrs. Fr?:d Nelson. 
 
 PRESERVED PEARS. 
 
 Pare, core and quarter the fruit, and to each 
 pound of pears take one-half pound sugar. Save 
 the perfect cores and skins and boil them in suf- 
 ficient w'ater to cover. Strain this and put the 
 sugar in; let boil and add the prepared fruit; stew 
 gently until the syrup becomes colored finely; 
 
319 KRUIT CANNING 
 
 can and seal immediately. Any syrup remaining 
 over may be bottled for pudding sauce. 
 
 PEACH PRESERVES. 
 
 Six pounds of best freestone peaches and three 
 pounds vsugar; pare and quarter the fruit; strew 
 the sugar amongst it; cover and set away over 
 night. Put into a preserving kettle in the morn- 
 ing and boil very slowly an hour or more. Seal 
 hot. Mrs. Amos Harris. 
 
 PRESERVED CURRANTS. 
 
 10 pounds currants, 
 
 7 pounds sugar. 
 Take stems from seven pounds currants, press 
 juice from the other three pounds. When sugar 
 is made into hot syrup put in currants and boil 
 until thick and rich. 
 
 TO PRESERVE ORANGES. 
 
 Eirst weigh the fruit; then grate them slightlv; 
 score them around and around, not too deep. 
 Soak in cold water three days, changing the 
 water at least three times a day; then boil the or- 
 anges until they are done; try by piercing with 
 the head of a pin — when done the head of the pin 
 penetrates easily. Make a syrup of a little more 
 than a pound of sugar to a pound of fruit (make 
 the syrup very thick), then drop the oranges in. 
 Let them cook until done. 
 
 PRESERVED STRAWBERRIES. 
 
 To one ])Ound of berries use three-fourths of a 
 
KKUIT CANNING 320 
 
 pound of suj^ar in layers (no water). Place in a 
 kettle on the back of the stove until the sug"ar is 
 dissolved into syrup; then let come to aboil, stir- 
 ring from the bottom. Spread on platters and set 
 out in the sun until the S3'rup thickens. Put in 
 tumblers like jelly. 
 
 RIPK TOMATO PRKSKRVES. 
 
 Sev^en pounds round, yellow tomatoes, peeled; 
 seven pounds sug-ar, juice three lemons. Let 
 stand over night together; drain off syrup and 
 boil, skimming well, then put io the tomatoes and 
 boil gently twenty minutes. Take out fruit with 
 a skimmer and spread on dishes. Boil syrup down 
 until it thickens, adding just before you take it 
 off the fire the juice of the lemons. Put the fruit 
 into jars and fill up with hot vsyrup. When cold 
 seal up. Emma Wallace. 
 
 WATKRMKLON PRESERVES. 
 
 Pare the watermelon rinds and cut an inch and 
 one-half thick, then into strips the same thick- 
 ness, leaving them the full length of the melon. 
 To each pound of melon put one pound of sugar 
 and one pint of water, make a syrup and simmer 
 gently for twenty minutes, then put in the melon 
 and cook until tender; before taking off the fire 
 put in two lemons sliced thin and two ounces of 
 root ginger. Do not let them boil long after the 
 lemon and ginger are put in; do not stir them 
 while boiling. A nice improvement is to add one 
 pound of raisins just before the fruit is taken from 
 the stove. 
 
321 KkUIT CANNING 
 
 APPLP; PRKSKRVES. 
 
 Take three-fourths pound sugar to each pound 
 apples. Make a syrup of the sugar and a little 
 lemon juice or sliced lemon peel; cut your 
 apples in c^uarters and put a few at a time into 
 the syrup and boil until they are transparent; 
 skim out and put in ajar; when all are done boil 
 the syrup down thick, pour it boiling hot over 
 the apples and cover closely. 
 
 CRAB APPLK PRKSERVKS. 
 
 Core the crab apples with a sharp penknife 
 through the blossom end, leaving the stem on. 
 Take one pound of white sugar for each pound of 
 fruit, and one cupful water to the pound; put over 
 a moderate fire; let dissolve and boil. Skin and 
 drop the apples in; skim out; boil. the syrup until 
 thick and pour over the fruit. 
 
 QUINCE PRESE)RVES. 
 
 Pare, core and quarter your fruit; then weigh 
 it and allow an equal quantity of white sugar; 
 take the paring and cores and put in a preserving 
 kettle; cover them with water and boil for half 
 an hour, then strain and put the juice back into 
 the kettle and boil the quinces in it a little at a 
 time until they are tender. Lift out as they are 
 done and lay on a dish. If the liquid seems scarce 
 add more water. When all are cooked put into 
 this liquor the sugar and allow it to boil ten min- 
 utes before putting in the quinces; let them boil 
 until they change color, say one hour or more, on 
 a vslow fire. While they are boiling occasionally 
 slip a silver spoon under them to see that they do 
 
FRUIT CANNING 322 
 
 notburn, but on no account stir them. Have two 
 fresh lemons cut in thin slices, and when the fruit 
 is being- put in jars lay a slice or two on each. 
 Quinces may be stewed until tender. 
 
 FIG PRESERVES. 
 
 Remove the skin from the figs at night and 
 sprinkle sugar over the top, allowing two pounds 
 of sugar to five of fruit. In the morning put over 
 a slow fire and cook until thick. Cut up a lemon 
 and while cooking- add to the flavor. 
 
 GRAPE PRESERVES. 
 
 Make a syrup of sugar and water, allowing one 
 pound of sugar to one of fruit, using just enough 
 water to melt the sugar. When boiling have 
 your grapes picked from the stem and washed 
 clean; put into the boiling syrup and boil until 
 thick and of a redish color. Seedless Sultana 
 grapes are the best. 
 
 FIG MARMALADE. 
 
 5 {)ounds figs, 
 
 7 pounds sugar, 
 
 6 lemons, pulp and juice, 
 
 4 oranges, pulp and juice. 
 Chop the figs; grate the yellow part of the 
 lemons, being careful not to use the inside white 
 skin. Put a nice assortment of spices in a bag 
 and put all on to boil about one hour. 
 
 Mrs. C. S. W. 
 
 GRAPE BUTTER. 
 Use the Isabelle grape-. Fill a large kettle with 
 
3k 3 PRUIT CANNING 
 
 the grapes after washing thoroughly; add a tea- 
 cupful water, and when heated, rub through a 
 colander to remove stems and skins; then through 
 a sieve to remove seeds. Measure your grapes 
 and add one-half the amount of sugar and cook 
 it down to the consistency desired — some like it 
 thicker than others. If you like it spiced add a 
 teaspoonful each of ground cloves, allspice and 
 nutmeg when boiling. 
 
 QUINCE HONKY. 
 
 5 pounds soft "A" sugar, 
 1 quart water, 
 5 grated quinces. 
 Boil all together until as thick as honey. 
 Mrs. C. W. Patterson, Oregon. 
 
 GIM GAMS. 
 
 1 quart raspberry juice, 
 1 quart currant juice, 
 S pounds sugar, 
 
 1 pound raisins, 
 
 2 oranges, peel and juice. 
 Cook until it is a jelly. 
 
 PIE PLANT SAUCE. 
 
 1 cupful chopped nuts, (walnuts and 
 
 almonds), 
 
 1 lemon sliced thin, 
 
 3 pounds pie plant. 
 
 Slice the pie plant; boil all together slowh'; 
 sweeten to taste. 
 
FRUIT CANNING 324 
 
 CANDIED ORANGE PEEL. 
 
 Put the orange peel into cold water and let it 
 come to a boil, then turn off the water. Repeat 
 this until 3^ou cannot taste any bitter about the 
 peel. Make a thick s\^rup of sugar; put in the 
 peel and boil slowly until clear, then can as you 
 would fruit. Mrs. Wylie M. Giffen. 
 
 PEAR CHIPS. 
 
 6 pounds pears, 
 
 6 pounds sugar, 
 
 2 ounces ginger root, 
 
 6 lemons (rind of two), 
 
 1 cupful water. 
 Peel the pears and cut into very thin slices; 
 pound the ginger fine and cut the lemons into 
 small bits; grate the rind of two of them; boil 
 until the pears are clear; take them out and boil 
 syrup until it thickens; put pears back, heat all 
 thoroughly and can: 
 
 GREEN TOMATO PICKLES. 
 
 One peck green tomatoes sliced, six large onions 
 sliced; sprinkle through them one teacupful salt 
 and let stand over night. Drain off in the morn- 
 ing. Mix two quarts of water and one of vinegar, 
 then boil the tomatoes andonions in this five min- 
 utes. Drain again; now take four quarts vinegar, 
 two pounds brown sugar, one-half pound ground 
 mustard, two tablespoonfuls ground cloves, two 
 tablespoonfuls vinegar, two tablespoonfuls cin- 
 namon, one-half teaspoonful cayenne pepper, or 
 six green peppers chopped fine. Boil fifteen min- 
 utes and tie up in jars. 
 
 Mrs. Gkorgk Clark. 
 
325 KRUIT CANNING 
 
 RIPE CUCUMBKR PICKLES. 
 
 Pare and seed ripe cucumbervs; slice each one 
 into four pieces lengthwise. Let them stand in 
 strong salt water 24 hours, then wash in clear 
 water, then take two pounds of sugar and one 
 ounce of cassia buds to one quart of vinegar and 
 a tablespoonful each of allspice, cloves and cinna- 
 mon, tied in a bag; boil all together until the cu- 
 cumbers are tender, not soft; seal up in jars; can 
 be made without the cassia buds just as good. 
 
 PICKLKD PEACHES. 
 
 Eor six pounds of fruit use three pounds of 
 sugar, one pint of vinegar and spices to taste. 
 Have the syrup hot; put in the peaches and cook 
 until tender; seal up while hot. All kinds of sweet 
 pickles of different fruits can be made in the same 
 way. Mrs. Charles Nelson. 
 
 PICKLED CARROTS. 
 
 After they are cut in cubes and boiled until 
 tender and soft put them into a jar and cover 
 with hot vinegar, to which has been added a 
 shredded onion, a few peppers, some celery seed 
 and a couple of ba}^ leaves. This pickle is nice to 
 vServe with cold meats, or it can be used with 
 beats to garnish potato salad. 
 
 Mrs. a. E. Wagstaff. 
 
 OIL PICKLES. 
 
 Select small cucumbers, wash and drv them 
 so that the black spots rub off. Then sprinkle 
 with plenty of salt and set the dish so the water 
 
f-RUIT CANNING 326 
 
 will drain; let stand all ni^ht. Take small onions, 
 one- fourth as many as cucumbers, and put these 
 in another dish and then drain all night, after 
 being' sprinkled with ])lenty of salt. In the morn- 
 ing mix all together with mustard seed, celery 
 seed, best vinegar and olive oil (Gower's). Use 
 about three tablespoonfuls oil to a two-quart jar. 
 Mrs. F. N. Noble, Pacific Grove. 
 
 TOMATO PICKLE. 
 
 1 (Hince cloves, 
 
 1 ounce jjepper, 
 
 1 ounce turmeric, 
 
 1 ounce celerv seed, 
 
 Yi pint white mustard seed, 
 
 1 gill salt, 
 
 1 pound sugar, 
 
 1 gallon vinegar, 
 
 1 gallon green tomatoes, 
 
 2 gallons cabbage, cut fine, 
 1 dozen onions. 
 
 Boil all together until tender; seal in jars. 
 
 Mrs. Aten. 
 
 TOMATO SWKET PICKLES. 
 
 Slice one gallon of green tomatoes, pour over 
 them sufficient water to cover them; sprinkle salt 
 over them one-fourth of an inch thick (scant the 
 salt); let them stand 24 hours, then drain from 
 the brine; put them in a large kettle or pan; add 
 a quart of sugar and vinegar enough to cover 
 them; also a good handful allspice, cloves and cin- 
 namon, unground. Let them boil up, take off the 
 stove and seal in glass jars while hot. 
 
 Mrs. Atkn. 
 
327 PRUn CANNING 
 
 PINKAPPLK PICKLES. 
 
 7 pounds pineapple, 
 
 3^ pounds sug^ar, 
 
 1/^ pints cider vineg"ar, 
 
 1 ounce cloves, 
 
 1 ounce cinnamon. 
 Tie spices up in a bag; place fruit in a deep 
 bowl; boil the sugar, vinegar and spices three 
 minutes; pour over the fruit and let stand one 
 day. Pour liquor off; boil again three minutes 
 and return to fruit as before. The third da}^ boil 
 all together half an hour over a slow fire and put 
 into bottles while hot. MRS. S. W. 
 
 PLUM CHUTNEY. 
 
 10 pounds of plums, 
 5 pounds sugar, 
 5 large onions, 
 1 tablespoonful allspice, 
 1 tablespoonful cinnamon, 
 1 tablespoonful cloves. 
 Crack seeds of all the plums and chop; add to 
 above and cook well. 
 
 Nrttie M. Wilber. 
 
 SPICED CURRANTS. 
 
 3 pounds white sugar, 
 5 pounds ripe currants, 
 1 teaspoonful each of cinnamon, nutmeg, 
 cloves and allspice. 
 Boil currants one hour, then add sugar, spices 
 and one pint of vinegar; boil one-half hour longer. 
 FTvOrknck O. C. DI'FF. 
 
FRUIT CANNING 328 
 
 SPICED BLACKBKRRIES. 
 
 To six pints of berries take two and one-half 
 pints sug^ar, one-half ounce each of cinnamon, 
 cloves and allspice, ground. Boil sugar, vinegar 
 and spices together (tie spices up in a clean cloth) ; 
 put in the berries and let scald, not boil. 
 
 Mrs. a. p. Smith, Clovis. 
 
 WHOLE TOMATOES FOR WINTER. 
 
 Fill a large stone jar with ripe and perfectly 
 sound whole tomatoes, adding a few cloves and 
 a sprinkling of sugar between each layer; cover 
 well with one-half cold vinegar and one-half 
 water. Place a piece of thick flannel over the jar, 
 letting it fall well down into the vinegar; then 
 tie down with a cover of brown paper. These 
 will keep all winter and are not harmed, even if 
 the flannel collects mould. 
 
 TOMATO CATSUP. 
 
 Take a large dishpan of ripe tomatoes; wash 
 them; slice and cook them; let cool; rub through 
 a sieve; then place over the fire. Add a teacupful 
 salt; let them cook down; then mix one pint vine- 
 gar, one-half teacupful mustard, teaspoonful 
 cinnamon, scant tablespoonful cloves, teaspoon- 
 ful allspice, teaspoonful cayenne pepper. Boil a 
 few minutes, seal while hot. 
 
 Mrs. Aten. 
 
 PICCALILLI. 
 
 8 quarts green tomatoes, 
 6 large onions. 
 
32M PRUir CANNING 
 
 1 teacupful vsalt, 
 
 12 green peppers, 
 
 1 pint vinegar, 
 
 1 cupful sugar, 
 
 1 tablespoonful each cloves, cinnamon and 
 
 white mustard seed. 
 Cut the tomatoes and onions in thin slices; add 
 salt; pack into la3^ers and let it stand over night. 
 In the morning pour off the liquid; add twelve 
 green peppers and chop fine. Put all in an agate 
 kettle with the other ingredients and cook 
 slowly two hours; keep closely covered; seal in 
 jars. Mrs. Sancroft Chambers. 
 
 CUCUMBERS IN OIL. 
 
 Wash and slice in thick slices, without paring, 
 fifty large cucumbers. Cover with weak brine 
 and let stand twenty-four hours; drain and mix 
 with the cucumbers two tablespoonfuls whole 
 mustard, one tablespoonful celery seed and one 
 cupful salad oil. Add enough cold vinegar to 
 cover. Mrs. H. A. Mitchell, Palo Alto. 
 
 GINGKRED PEACHES. 
 
 Soak one ounce of ginger over night in a pint 
 of water; peel eight pounds of peaches and cut in 
 quarters or smaller; place a laver of peaches on a 
 platter; sprinkle thickly with granulated sugar, 
 and continue in this manner until all are used. 
 Let stand over night. In the morning turn into 
 a porcelain lined kettle. Add the water in which 
 the ginger has been soaked and simmer four 
 hours, or until rich and thick. 
 
 .Mrs. Ross. 
 
t^RUrr CANNING ' 330 
 
 COOKING DRIKD FRUIT. 
 
 Put the fruit to soak over night. In the morn- 
 ing pour off the water; cover again with cold 
 water and place on the stove. After it comes to 
 aboil pour off the water two or three times; cook 
 very slowly, three or four hours. And the fruit 
 will taste just like canned fruit. Pouring off the 
 water so many times destroys the strong flavor 
 of dried fruit and does not make it tasteless, as 
 one might think. 
 
 Helen L. Waterman. 
 
 HOW TO PEAL DRIKD PEACHES. 
 
 Take amount you wish to cook, on put stove 
 with plenty cold water to cover; let get very hot, 
 peal will slip off; put peaches in another dish, add 
 sugar and cook slowly until done. 
 
Trozen Dainties. 
 
 Mrs. a. Mattel 
 
 As much of the success of frozen dainties de- 
 pends on properly packing the freezer, directions 
 should be carefully followed. Have the freezer, 
 can and dasher clean and sweet. See that can 
 and dasher are properly adjusted in the pail, 
 then put in the mixture to be frozen; cover and 
 put on cross bar or top plate and turn the crank 
 to see that everything- is in its right place and 
 works properly. Crush the ice by putting it in a 
 sack made of canvas and with a wooden maul 
 pound it — the finer it is broken the more closely 
 it will pack around the can, and the more rap- 
 idlv it freezes; then fill the pail of freezer with 
 alternate layers of ice and salt, which should be 
 coarse, using three measures of ice to one of 
 salt. More salt will freeze the cream sooner, but 
 it will not be as smooth. Pack ice and salt 
 solidly by using the handle of maul to force the 
 ice down. Remember that if the ice is packed 
 solid at first no more ice and salt will be needed. 
 Do not draw off the water in pail but keep the 
 hole near the top of the pail open to allow it to 
 run off when necessary and prevent the salt 
 water from getting into the cream. Be sure that 
 ice and salt cover can if the can is three- fourths 
 full; if less than that it is higher in pail than 
 
l-ROZeN DAINIIES 332 
 
 mixture is in can. As freezing increases the bulk 
 of mixture, never fill can more than three-fourths 
 full, and if white of egtrs are used, only two- 
 thirds. Now. in freezing-, first turn the crank 
 slowly and steadily till the mixture is frozen to 
 a mush; then more rapidly, and if necessar}^ add 
 more salt and ice. If properly packed, it will 
 take from twenty to thirty minutes to freeze. 
 Water ices require a longer time than ice creams. 
 When frozen, remove the crank, wipe the lid of 
 can carefully, so when it is removed no salt will 
 get into the cream, take out dasher and with a 
 wooden paddle scrape the cream from sides of 
 can and beat and work it a few minutes. This 
 makes the cream smooth; now put the lid on 
 the can, putting a cork in the hole where the 
 dasher was taken from; drain off the water, 
 repack with ice and salt, cover with a piece of 
 heavy wrapping paper, then with an old piece of 
 carpet, and put awav in a cool place for two or 
 three hours to ripen. 
 
 To mould and pack frozen dainties the mixture 
 should not be frozen too hard, if to be moulded, 
 and before packing take a long handled spoon, 
 stir down the mixture thoroughly; have your 
 mould chilled by packing it in salt and ice before 
 filling; now fill the mould, being careful to fill 
 every corner if a square one is used; if fancy, 
 that all of the design is packed solid; then fill the 
 mould so full that when covered the mixture is 
 forced down the sides; put on a piece of waxed 
 or buttered paper, "buttered side up," then the 
 cover to the mould — see that it fits accurately. 
 Pack into tub or pail with ice and salt (using 
 four measures of ice to one of salt) so that the 
 mould is entirely covered with ice; set away from 
 two to three hours. To serve take mould from 
 
333 FROZEN DAINTIES 
 
 salt water and hold under cold water faucet; let 
 it run one minute to rinse off the salt; wipe the 
 mould, remove the cover and paper; invert on 
 serving- dish and the frozen mixture will fall out. 
 Should it fail to do so, wring- a cloth from hot 
 water and spread it over the mould a moment; 
 nev^er dip a mould in hot water. 
 
 Frozen mixtures are classified as ice creams, 
 water ices, g^ranites. sherbets, frappe, punch, 
 sorbet and mousse. 
 
 Philadelphia Ice Cream — A thin cream, 
 sweetened and flavored, and, without cooking, 
 frozen. 
 
 Neapolitan Ice Cream — Made of rich 
 cream, eg^g^s, sug-ar and flavoring', cooked into a 
 delicate custard. 
 
 Water Ices — Juice of fruit diluted with 
 water and sweetened, there being- two ways in 
 which to prepare it — one by cooking sug-ar and 
 water then cooling- it, which gives body to the 
 ice, and it does not melt as quicklv when served; 
 the other simply to mix the ingredients and 
 freeze. 
 
 Granites — A water ice to which small fruit 
 or large fruit cut into small squares and mixed 
 in with as little stirring as possible when the ice 
 is nearly frozen. 
 
 ShERBERTvS — A water ice to which the white 
 of an egg has been added when ice begins to 
 thicken and served in small tumblers or lemonade 
 glasses. 
 
 pRAPPE — A water ice frozen to a mush, using 
 equal parts of salt and ice in freezing, which 
 make it granular. 
 
 Punch — A water ice to which spirits and 
 sometimes spices are added. 
 
 Sorbet — When several kinds of fruit juices 
 
FROZEN DAINTIES 334 
 
 are used it is sometimes called sorbet, but it is 
 really a frozen punch. 
 
 Mousse — A mould lined with an ice and 
 whipped cream, sweetened, used as a filling and 
 packed in ice and salt and not disturbed for three 
 hours, 
 
 ICE CREAM, m). 1. 
 
 ^ pint cream, 
 1 quart milk, 
 1 cupful sugar, 
 
 1 teaspoonful vanilla extract. 
 Freeze. 
 
 M L. Parkhurst. 
 
 ICE CREAM, NO. 2. 
 
 1 pint sweet milk, 
 1 pint cream, 
 
 5 eggs, yolks (more if desired), 
 ^4 cupful sugar, 
 Boil milk ; add sugar and yolks eggs; add cream 
 and flavoring and freeze. Mary Mott. 
 
 APRICOT ICE CREAM. 
 
 1 can apricots, 
 1 ])int sugar, 
 1 (|uart water, 
 1 pint whipped cream. 
 Cut apricots in small pieces; add sugar and 
 water and freeze. When half frozen add whipped 
 cream. Miss Jennie Stanyan, 
 
 San Francisco. 
 
335 hUOZCN DAINTIES 
 
 COFFKE ICE CREAM. 
 
 Add one-half cupful very strong coffee to 
 above recipe before freezing. 
 
 Mary Mott. 
 
 ONK GALLON ICE CREAM. 
 
 1 quart good rich cream. (Be sure it is 
 
 sweet). 
 
 2/^ pints new milk, 
 
 1^ coffeecupfuls sugar, 
 
 1 heaping tablespoonful flour. 
 Wet flour and make into a paste with a little 
 cold milk; scald in two quarts of the milk; strain 
 and add the sugar; let it stand and get cold, 
 then add the cream and remainder of milk, the 
 whites of two eggs well beaten, three table- 
 spoonfuls vanilla extract. The milk must be 
 scalded in a double boiler to prevent scorching. 
 Should be frozen and let stand tv^^o hours before 
 serving. Mrs. JamEvS A. Hamilton. 
 
 LEMON ICE CREAM. 
 
 1 pint cream, 
 1 l)int milk, 
 4 eggs, whites onlv, 
 34 cupful sugar, 
 Flavor with lemon essence. 
 To the grated rind of lemon add sugar, eggs 
 and milk; cook. When cold, add cream and 
 flavoring, then freeze. 
 
 Harriet Stout. 
 
 PEACH ICE CREAM. 
 
 1 i)int mashed ])eaches, 
 
FROZEN DAINTIES 336 
 
 2 cupfuL^ sug-ar, 
 
 -^ eggs, 
 
 2 cupfuls cream, 
 
 2 cupfuls milk, 
 Beat 3''olk of eggs with sugar and pour into 
 scalding milk; add whites and boil until a thick 
 custard, when cold put in the cream and peaches. 
 Freeze. May Knapp. 
 
 HOT CHOCOLATK SAUCK. 
 (To Be Used With Ice Cream. ) 
 
 2 squares chocolate, the unsweetened, 
 
 1% cupfuls sugar, 
 
 }4 cupful water, 
 
 1 tablespoonful butter, 
 
 ^ teaspoonful vanilla extract. 
 Melt the chocolate b}^ placing over hot water; 
 add the other ingredients and cook fifteen min- 
 utes; cool it slightly; add the vanilla last, and 
 pour over the individtial dishes of ice cream. 
 
 M. L. ParkhuRvST. 
 
 BISQUE. 
 
 1 pint rich cream, 
 1 cupful sugar, 
 
 ]4 pound walnuts, chopped fine. 
 Beat cream thoroughly; add sugar and walnuts, 
 a very little vanilla. Freeze without turning 
 freezer; should be packed from five to eight 
 hours. 
 
 Mrs. F. D, McPhrrson, Santa Cruz. 
 
337 FROZEN DAINTIES 
 
 BAKED OR ALASKA ICE CREAM. 
 
 Take a silver platter or any dish which will 
 not break in the oven; cover bottom with lad}" 
 fingers, or any other cake; put your ice cream, 
 any kind, on top of cake, only see that ice cream 
 is well frozen. Have by this time whipped the 
 whites of vsix eggs to a very thick froth, have on 
 a plate one pound of powdered sugar, mix sugar 
 carefully with froth, now cover ice cream with 
 half of this; take the other in a pastry bag; gar- 
 nish over all and bake in a very hot oven ten or 
 fifteen seconds till a nice brown, send to table 
 immediately. (A very nice surprise.) 
 Mrs. Henry Becker, 
 
 San Francisco. 
 
 ALMOND ICE CREAM. 
 
 1 quart cream, 
 
 4 ounces shelled almonds, 
 
 1 teaspoonful of vanilla extract, 
 
 A few drops each of rose water and bitter 
 
 almond extract. 
 Blanch almonds, pound to a paste adding a 
 few drops of rose water and bitter almond and a 
 very little cream gradually. Heat cream in a 
 double boiler till steaming hot (not boiling), melt 
 sugar in it, set aside and when cold add almond 
 paste. Freeze and pack. Nut ice cream requires a 
 longer time to freeze. 
 
 Mrs. C. L. Pioda. 
 
 (;rape water ice. 
 
 4 ([uarts of ripe grapes, 
 
 2 tablespoon fuls of gelatine, 
 1 cu]:>ful cold water, 
 
FROZEN DAINTIES 338 
 
 3 cupfuls su^ar. 
 
 Soak iTelatine in water, mash and squeeze the 
 grapes through butter cloth till all juice is ex- 
 tracted; add the sugar dissolved in one pint of 
 boiling water to grape juice and gelatine; cool 
 and freeze. 
 
 Mrs. a. Mattel 
 
 CURRANT ICE. 
 
 4 cupfuls of water, 
 1-j; cupfuls sugar, 
 
 2% cupfuls currant juice. 
 Boil water and sugar ten minutes; add currant 
 juice, cool and freeze. Serve in tall glasses; 
 garnish with red and white currants. 
 
 LEMON ICE. 
 
 For every quart of ice desired take two small 
 teaspoonf uls of corn starch, place in cold water 
 and boil slowly till all taste and smell of the 
 starch has been removed, taking care to prevent 
 burning on the bottom by stirring frequently. 
 To this add, while hot, the juice of two medium 
 sized (or one and one-half large) lemons for each 
 quart. If the sliced rind of one or more lemons 
 is added to the whole the qualit}' is for many 
 palates, much improved; strain the material 
 through a fairly fine colander, and while it is 
 still warm add sufficient sugar to sweeten to 
 taste; remembering, however, that lemon be- 
 comes more acid in cooling and the material 
 should therefore, when warm, be somewhat over 
 sweet. Freeze and serve precisely as with ice 
 cream. (It should be remembered that very 
 much of the delicacy of the ice depends upon the 
 
339 FROZEN DAINTIES 
 
 vsuccess with which all trace of the starch is dis- 
 pelled in boiling-.) 
 
 Rev. William Higgs. 
 
 ORANGE WATER ICK. 
 
 1 pint orang'e juice, 
 1 pint of sug-ar, 
 1 quart of water. 
 Put the sugar and water on to boil; chip the 
 yellow rinds from three oranges; add the syrup, 
 boil five minutes, and stand away to cool; add 
 orange juice to the syrup, strain through a wire 
 seive and freeze. This will serve six. 
 
 Mrs. a. Mattel 
 
 STRAWBERRY ICE, NO. 1. 
 
 1 quart of sour berries, 
 1 pound sugar, 
 1 quart water, 
 Juice of two lemons. 
 Add the sugar and lemon juice to the straw- 
 berries; mash them and stand aside one hour; 
 add the water; freeze. 
 
 Mrs. D. S. Hallock. 
 
 STRAWBERRY ICE, NO. 2. 
 
 Boil and skim three cupfuls of sugar and one 
 quart of water, and before taking off add one 
 tablespoonful of gelatine dissolved in cold water. 
 When this mixture cools add to it the juice and 
 pulp of three boxes of strawberries (rubbed 
 through butter cloth), the juice of three lemons 
 and three oranges and enough water to make 
 two quarts. When half frozen add the well 
 
FROZEN DAINTIES 340 
 
 beaten whites of two eggs. 
 
 MRvS. G. C. Grimes, Fresno. 
 
 BLOOD ORANGK SHERBET. 
 
 Make a syrup by boiUng four cupfuls water 
 and two cupfuls sugar together 20 minutes; cool; 
 add two cupfuls orange juice; one-fourth cupful 
 lemon juice and grated rind of two oranges. 
 Strain and freeze. Use blood oranges or color 
 with fruit coloring. 
 
 LEMON SHERBE)T. 
 
 One quart milk, three cupfuls of sugar; put in 
 a freezer and w^hen nearly frozen add a coffee 
 cupful of strained lemon juice. This is white, 
 smooth and delicious. 
 
 MIXED FRUIT SHERBET. 
 
 Three shredded oranges, the juice of three 
 lemons, two or three bananas finely sliced, 
 three cupfuls of sugar dissolved in three cupfuls 
 of boiling water and allowed to cool. Mix all 
 together and pour into freezer; when nearly 
 frozen add the beaten whites of four eggs. 
 
 Mrs. a. Harris. 
 
 STRAWBERRY SHERBET. 
 
 1 quart strawberries, 
 
 2 lemons, 
 
 1 pound granulated sugar, 
 1 quart water. 
 Wash the strawberries and mash fine; add 
 juice of lemons and sugar; let stand in a cool 
 
341 fROZEN DAINTIES 
 
 place one hour, add the water and freeze. 
 
 M. L. Parkhurst. 
 
 pine:applk sherbet. 
 
 One can pineapple, soaked in one quart cold 
 water for three hours, one pint boiling" water, 
 two and one-half cupfuls sugar, and two lemons 
 boiled together five minutes. Let it cool; then 
 mix in pineapple water and juice of two more 
 lemons; freeze. Very good. 
 
 Mrs. D. S. Hallock. 
 
 COFFEE FRAPPE. 
 
 Four tablespoonfuls fineh^ ground coffee; pour 
 over it one quart boiling water; add one gill of 
 good cream and enough sugar to make it over- 
 sweet, When cool, turn into ice cream freezer 
 and turn slowly until it is frozen. You can make 
 it without a particle of cream or milk, but in that 
 case turn rapidly while freezing. 
 
 M. Iv. Parkhurst. 
 
 WHITE yELVET SHERBET. 
 
 6 lemons, 
 3 cupfuls sugar, 
 3 pints milk. 
 Mix lemon juice and sugar and add milk grad- 
 ually. Freeze. 
 
 Miss Jennie Stanyan, San Francisco. 
 
 STRAWBERRY MOUSSE. 
 
 1 pint cream, 
 
 1 box strawberries, 
 
FKOZEN DAINTIES 342 
 
 1% cupfuls sugar. 
 Whip the cream to a stiff froth, add sugar and 
 strained juice of berries; freeze in a pail or mould 
 without stirring. 
 
 Mrs. Parkhurst. 
 
 MOUSSE. 
 
 % box gelatine, 
 
 1 quart cream, 
 
 1 pint fine pineapple, 
 
 ^/2 cupful cold water, 
 
 1 cupful boiling water 
 Soak the gelatine in cold water; add the boil- 
 ing water and cook a little. Whip the cream and 
 add the sugar and pineapple. Pack in ice and 
 salt; let stand five hours. 
 
 FROZKN PUDDING. 
 
 1 pint cream, 
 
 1 ^ dozen macaroons, 
 
 3 tablespoon fuls powdered sugar, 
 
 2 tablespoonfuls ground chocolate. 
 Whip the cream, add the sugar and divide in 
 
 three parts. To one portion add chocolate which 
 has been moistened with very little water and 
 stirred until smooth. Add enough pink coloring 
 to second portion to give a delicate pink. Flavor 
 third portion with vanilla. Roll macaroons, not 
 too fine, and divide into three parts. Take a 
 small lard can and put in first the pink cream and 
 over it one portion of macaroons, next white 
 cream and then second layer of macaroons, then 
 add chocolate cream. Cover can and pack well 
 with ice and salt, as for ice cream. Let stand 
 four hours. When readv to serve turn out and 
 
343 t^ROZEN DAINTIES 
 
 cover top with third portion of macaroons. It 
 will turn out more easily if you wrap a hot cloth 
 around the can for a very short time. 
 
 Mrs. G. C. GrimEvS, Fresno. 
 
 QUEKN PUDDING, NO. 2. 
 
 Line a melon mould about two inches deep with 
 vanilla ice cream, or if preferred, use strawberry 
 water ice, having ready a pint of chilled peaches. 
 Fill these in the center, cover with cream or ice, 
 bind edg-es with strip of buttered cloth; pack in 
 ice and salt tw^o hours. Whenready to serve wipe 
 mould with warm towel, turn out on large dish. 
 Dust with grated macaroons and servem imedi- 
 ately- 
 
 FIG PUDDING. 
 
 1 pint cream, 
 
 2 pints milk, 
 
 1 cupful sugar, 
 1 pound dried figs, 
 
 1 wineglassful curacoa. 
 
 Chop figs fine and pour the curacoa over them. 
 Let them stand until the cream is ready. Mix 
 sugar and milk; add cream after it is slightly 
 beaten; freeze; when nearly done add figs. 
 
 ORANGF, OR STRAWBERRY 
 CHARLOTTE. 
 
 2 tablespoonfuls granulated gelatine, 
 1 cupful sugar, 
 
 1 cupful fruit juice and pulp, 
 V^ cupful cold water, 
 5^ cupfu] boiling water, 
 
PKOZEN DAINTIES 344 
 
 3 teaspoonfuls lemon juice, 
 
 Whites 3 e^gs, 
 
 ^2 pint whipped cream. 
 Soak gelatine in cold water, then dissolve in 
 boiling water; add sugar, lemon juice, fruit juice 
 and pulp. When cold whisk until frothy, then add 
 whites of eggs beaten stiffly and fold in cream. 
 Line a mould with sections of orange and fresh 
 ripe strawberries; turn in the mixture and chill. 
 
 MARASCHINO FROZEN PUNCH. 
 
 2 tablespoonf uls liquor of Maraschino cher- 
 ries, 
 
 Juice 2 lemons and 5 oranges, 
 
 Pulp 3 Japanese persimmons. 
 
 Pulp 2 bananas, 
 
 1 pint canned apricots, 
 
 3^ cupfuls granulated sugar, 
 
 5 cupfuls water. 
 Strain all through a coarse cloth and freeze. 
 Serve after the meat course in stem champagne 
 glasses with the cherries as a garnishment. 
 Mrs. F. F. Cook, Fresno. 
 
 ROMAN PUNCH. 
 
 1^2 pints strong sweet lemonade, 
 % pint champagne, 
 
 1 small wineglassful best Jamaica rum, 
 Juice 2 oranges. 
 Mix, and when partly frozen add whites of two 
 eggs, beaten stiff. Mrs. A. Mattel 
 
 CANTFLOUP FROZEN. 
 
 Choose one which is ripe and luscious. Cut 
 
345 fKOZEN DAINTIES 
 
 pulp into tiny cubes and sprinkle with little 
 sugar and a little pinch salt; let it stand in freezer 
 one hour. Serve heaped on a pretty dish. 
 
 Mrs. C. L. Pioda. 
 
 FROZEN APRICOTS. 
 
 1 quart can apricots, 
 
 2 tablespoonfuls gelatine, 
 2 cupfuls vsugar, 
 
 1 pint cream. 
 Drain the apricots, cut them into pieces with 
 silver spoon; measure the syrup and add sufficient 
 water to make one and one-half pints; add the 
 sugar. Cover the gelatine with a little cold water 
 and soak one-half hour. Boil the sugar, syrup and 
 water together for five minutes; skim carefully; 
 add the gelatine, stir until dissolved; add apri- 
 cots and stand aside to cool. When cold, freeze, 
 stirring slowl3^ When frozen, remove the dasher 
 and add the cream, whipped. Re-pack, cover and 
 stand aside for two hours. 
 
 Mrs. Marden. 
 
 FROZEN STRAWBERRIES. 
 
 1 pint strawberries, 
 
 2 cupfuls sugar, 
 1 quart water. 
 Juice 2 lemons. 
 
 To the berries add the lemon juice and sugar; 
 let them stand an hour, then mash the berries, 
 add the water and stir until sugar is dissolved. 
 When nearly frozen add the white of one egg, 
 beaten; freeze slowly. 
 
 Mrs. Eddy. 
 
FROZEN DAINTIES 346 
 
 PINEAPPLK CREAM. 
 
 Yi cupful sugar, 
 
 1 cupful water, 
 
 1 can grated pineapple, 
 
 Yz box gelatine, 
 
 1 cupful cream. 
 Boil sugar, water and pineapple together ten 
 minutes; dissolve gelatine in one-half cupful cold 
 water and beat into pineapple. When cool beat 
 in one cupful whipped cream. Set on ice. Serve 
 with whipped cream. 
 
 Mrs. Sidney J. Parsons. 
 
Candif, 
 
 Miss Harriet M. Stout. 
 Miss Carrie Elder. 
 
 A perpetual feast of nectared sweets. 
 
 ALMOND CANDY. 
 
 To each cupful of sliced almonds add one cup- 
 ful granulated sug-ar. Butter skillet well. Put in 
 sug'ar first and then almonds. As soon as the 
 sugar begins to dissolve, stir the above with well 
 buttered spoon and continue stirring slowly until 
 a light brown, then pour on a buttered platter 
 and spread with a spoon. 
 
 Mrs. Thomas Harris. 
 
 frp:nch crkams, no. i. 
 
 (Cooked. ) 
 
 Put into a granite ware sauce pan one cupful 
 wate-, two cupfuls granulated sugar and a pinch 
 cream of tartar. Stir until the sugar is nearly 
 melted; then place on the fire and heat slowly, 
 but do not stir. Watch carefully and note 
 whed it begins to boil. When the sugar has been 
 boiling for ten minutes take a little of it and 
 drop in ice water. If it hardens enough to form 
 a soft ball when rolled between finger and thumb 
 
CANDY -^48 
 
 it is cooked enough. Remove saucepiin from the 
 tire and when the syrup stops boiling pour into a 
 large platter and set in a cool place. When the 
 syrup is so cool that the finger can be held in it 
 comfortably, stir with a wooden spoon or ])addle 
 until it becomes thick and white. When it begins 
 to look hard and a little dry, remove spoon and 
 knead with hands until the cream is smooth and 
 soft. Work the flavoring in a little at a time. 
 If the candy becomes hard and crumbly, it means 
 that it has been cooked too long. Dampen the 
 candy with a very little water and knead as be- 
 fore. By combining this fondant with figs, 
 prunes or citron a variety of creams may be 
 made. Harriet M. Stout. 
 
 FRENCH CRKAMS, NO. 2. 
 
 (Without Cooking). 
 
 2 pounds confectioners' sugar, XXX, rolled 
 
 and sifted. 
 Beat whites of two eggs and put in a tumbler 
 (mark the quantity), pour in a dish and add the 
 same amount of cold water as you had eg^ in the 
 tumbler, and a scant tablespoonful vanilla. Stir 
 well together and add slowly the two pounds of 
 sugar. Stir with a silver spoon until well mixed. 
 This is the foundation for all cream candies. 
 
 Miss A. CampbelTv. 
 
 CHOCOLATK CREAMS. 
 
 Take some of the fendent and mould into cone 
 shaped forms. Lay these aside for a few hours 
 in a cool place to harden. Put two ounces of un- 
 sweetened chocolate in a cup and stand the cup 
 in a saucepan of boiling water until the chocolate 
 
34V CANDY 
 
 is melted. Take the cones of cream one at a time 
 on a silver fork and dip them into the chocolate 
 until well coated, then slip them from the fork 
 onto waxed paper and set aside to dr}-. 
 
 Harriet M. Stout. 
 
 COCOANUT CREAMS. 
 
 Knead into the cream fondant shredded cocoa- 
 nut. After the two are thoroughly mixed break 
 off small pieces and roll into balls. Dip the balls 
 into white of egg and roll in the shredded cocoa- 
 nut. The egg is used to make the cocoanut ad- 
 here to the outside- 
 
 Harriet M. Stout. 
 
 CREAM DATES. 
 
 For these select large perfect dates and with a 
 sharp knife make a slit and remove the stones. 
 Eorm some French cream into oval shapes, re- 
 sembling the dates themselves, but not so large. 
 Insert the piece of cream in the side of the date 
 where the stone was removed, not. of course, 
 concealing the cream altogether. 
 
 Harriet M. Stout. 
 
 brittlp:. 
 
 % cupful Sultana raisins, 
 
 % cupful figs, 
 
 % cupful Brazilian nuts sliced, 
 
 % cupful cocoanut. 
 Grease tin plates and scatter nuts and fruit 
 over them. Then boil till good and brittle the 
 following: 
 
 2 cupfuls sugar. 
 
CANDY 350 
 
 1 tablespoonful butter, 
 % cupful vinegar, 
 
 yi cupful water. 
 Pour into plates containing fruit. Break in 
 pieces when cold. 
 
 Emily Dahlgren. 
 
 BUTTERSCOTCH, NO. 1. 
 
 2 cupfuls brown sugar, 
 1 cupful water, 
 
 % cupful butter. 
 Cook until it is brittle when dropped into cold 
 water. For caramels, when almost done add one- 
 fourth cupful grated chocolate. 
 
 MiSvS Murray 
 
 BUTTERSCOTCH, NO. 2. 
 
 Put into a pan one-half pound brown sugar, a 
 gill of water, one teaspoonful vinegar and one- 
 half ounce butter. Boil all together for twenty 
 minutes, then pour into buttered tins; mark it 
 out as it cools with the back of a knife. Flavor to 
 taste as you pour it into the tins. D. 
 
 CREAM CANDY, NO. 1. 
 
 4 cupfuls sugar, 
 
 1 cupful cold water. 
 Stir well before putting on stove, but do not 
 move while boiling. Keep covered about three 
 minutes, then put five drops lemon juice in. 
 When it hairs turn into a fiat dish to remain per- 
 fectly still until you can bear your finger in it, 
 then beat w^ith a knife until it becomes cream}'. 
 Then knead and cut into any shape. 
 
 MyrttvR Chapman. 
 
351 CANDY 
 
 CREAM CANDY, NO, 2. 
 
 2 cupfuls granulated sugar, 
 Enoug'h cream to dissolve it, 
 Small piece butter. 
 
 Boil until it hairs from the spoon; add tea- 
 spoonful vanilla and take from stove and beat 
 until it creams. Pour on buttered plate. It is 
 much nicer if put away and kept for ten days. 
 
 Beatrice Gracey. 
 
 CREAM TAFFY. 
 
 1 pound white sugar, 
 
 3 tablespoonfuls vinegar, 
 
 1 teaspoonful lemon extract, 
 1 teaspoonful cream of tartar, 
 1 tablespoonful butter, 
 Add little water to moisten sugar. 
 Boil until brittle. Put in extract and turn out 
 on buttered plates. When cool, pull until white 
 and cut into squares. Do not stir while cooking. 
 
 FUNICE GORDEN. 
 
 CREAM CHOCOLATE CARAMELS. 
 
 3^2 pint white sugar, 
 1 pint brown sugar, 
 y^ pint thick cream, 
 1 generous tablespoonful butter, 
 
 4 ounces chocolate. 
 
 Mix together in a granite ware saucepan; place 
 on the fire and stir until the mixture boils. Cook 
 until a few drops of it will harden if dropped 
 into cold water, and pour into well buttered pan, 
 having mixture about three inches deep. When 
 early cold make intosquares. It will take almost 
 
CANDY m 
 
 an hour to boil this in a g^ranite ware pan. 
 
 Eunice Gordon. 
 
 WALNUT CARAMELS. 
 
 2 cupfuls molasses, 
 
 2 cupfuls brown sug^ar, 
 
 1 cupful milk, 
 
 1 tablespoonful grlycerine. 
 Boil rapidly for about thirty minutes, then add 
 one cupful grated chocolate and piece of butter 
 the size of an egg; boil twenty minutes longer. If 
 then a little of the mixture hardens when dropped 
 in cold water, remove pan from fire, add the nuts 
 and pour into buttered tins; when nearly cold 
 mark into squares. 
 
 CHOCOLATE CARAMELS. 
 
 1 cupful sugar, 
 
 1 cupful good molasses, not syrup. 
 
 Piece of butter size of an egg, 
 
 1 cupful cream or milk, 
 
 2 ounces of grated unsweetened chocolate. 
 Put these ingredients in an enameled saucepan 
 
 and boil them together, stirring constant!}', for 
 twenty minutes. If the mixture forms into a ball 
 when dropped into cold water, it is done. Remove 
 from fire; pour into well buttered tins and, when 
 cool enough, mark into squares. 
 
 PUDGE, NO. 1. 
 
 2 cu]>fuls sugar, 
 
 1 cupful milk, 
 
 2 squares chocolate. 
 Butter size of an egg. 
 
353 CANDY 
 
 Boil ten minutes or more, or until it forms a 
 soft ball in cold water. Take from fire and stir. 
 
 Mrs. Parrymore. 
 
 FUDGE, NO. 2. 
 
 2 cupfuls sug-ar, 
 
 % cupful sorg-hum, 
 
 ^ cupful milk, 
 
 1 tablespoonful butter, 
 
 3 squares chocolate, 
 1 pint nuts. 
 
 Cook all but nuts until a little dropped in cold 
 water can be moulded between thumb and finger. 
 Add nuts and flavoring- and beat until cool. 
 
 Maude Turner. 
 
 FUDGE, NO. 3. 
 
 3 cupfuls su^ar, 
 1 cupful milk, 
 1 teaspoonful butter. 
 Cook; when sug-ar is melted, add four or five 
 tablespoonfuls cocoa; stir and boil nine or ten 
 minutes. Take from fire and add one teaspoonful 
 vanilla. Stir until creamy ; pour on buttered plates 
 and cut into squares. 
 
 Mrs. James Turner, Clovis. 
 
 MAPLE CREAM. 
 
 Take three cupfuls brown sugar and just 
 enough water to dissolve, butter the size of an 
 eg-g. Boil until it hairs from the spoon, then put 
 in a tablespoonful vanilla. Take from the stove 
 and beat until it is like cream, then pour into a 
 large greased platter and cool until hard enough 
 
CANDY 354 
 
 to cut. It is much nicer when nuts or cocoanut is 
 stirred in. BEATRICE Gracey. 
 
 PANOCHE, NO. 1. 
 
 2 cupfuls sug"ar, 
 Yi cupful mill^, 
 Yi cupi'ul butter, 
 Yi cupful walnuts. 
 Cook until waxe3\ When done beat until 
 creamy. Mrs. ParrymorE. 
 
 PANOCHK, NO. 2. 
 
 2 cupfuls brown sugar, 
 
 2 cupfuls white sugar, 
 
 1 cupful milk, 
 
 1 tablepoonful butter, 
 
 1 pound English walnuts, chopped fine. 
 Boil fifteen minutes, or until it hardens in cold 
 water. Just before taking off stove flavor with 
 vanilla and put in nuts, and pohr on buttered 
 plate. Carrie Elder. 
 
 PERSIAN DELKtHT. 
 
 1 pound English walnuts, 
 1 pound dates, 
 
 1 pound figs. 
 
 Chop very fine and mix with all the confec- 
 tionery sugar it will take. Add a little vanilla; 
 then roll it out on the board, using sugar to 
 keep it from sticking, and cut it in squares. 
 Jennie Crowley, Providence, R. I. 
 
 PRAULINES. 
 
 2 cupfuls granulated sugar, 
 
355 CANDY 
 
 ^ cupful water, 
 }^ cupful vinegar, 
 Butter size walnut. 
 Boil until it ropes from the spoon, then stir in 
 one quart peanuts and stir until white. 
 
 Mrs. K. F. Hawkins. 
 
 MOLASSKS CANDY, NO. 1. 
 
 2 cupfuls molasses, 
 
 1 cupful brown sugar, 
 
 Butter size of walnut. 
 Boil twenty minutes then add two teaspoon- 
 fuls cream of tartar, one teaspoonful soda, one 
 teaspoonful vinegar. Turn into buttered pan un- 
 til cool enough to pull. LoTTiE Clark, 
 Courtesy of "Crumbs from Everybody's Table." 
 
 MOLASSKS CANDY, NO. 2. 
 
 1 quart molasses, 
 
 1 pint white sugar, 
 
 1 dessertspoonful butter, 
 
 1 teaspoonful vanilla, 
 
 1 tablespoonful vinegar, 
 
 1 teaspoonful soda. 
 Let molasses, vinegar and sugar boil until brit- 
 tle when tested in cold water. When nearly done 
 add butter, and when entirely done add vanilla 
 and soda. Cool in well greased tins; then pull. 
 
 Mrs. W. G. Wanzer. 
 
 MOLASSKS TAFFY. 
 
 1 pint genuine molasses, best quality, 
 
 % pound sugar, 
 
 % teaspoonful vinegar, 
 
CANDY 356 
 
 1 ounce butter. 
 
 Stir all this over the fire until it comes to the 
 "crack;" that is, until a piece being dropped into 
 cold water it sets at once and falls to the bottom 
 of the dish with a tinkle like glass; then pour it 
 out into well-buttered tins. When cool enough to 
 handle turn in edges and make it all into a ball; 
 pull until a light tan color and cut in pieces with 
 scissors. D. 
 
 ICE CRKAM TAFFY. 
 
 2 pounds granulated sugar, 
 ^ pint of water, 
 
 ye pint vinegar, 
 
 Butter the size of an ^gg, 
 
 1 tablespoonful glycerine. 
 Boil together without stirring from twenty 
 minutes to half an hour; when, on dropping a 
 little of this into cold water, it hardens at once, 
 add to it a small teaspoonful cream tartar; pour 
 it all onto well-buttered plates to cool, and pour 
 two teaspoonfuls of essence of vanilla over the 
 top. Let it cool; pull it until it becomes beauti- 
 fully white and cut it with scissors into sticks. 
 
 POP CORN BALLS. 
 
 Pop the corn and reject all that is not nicely 
 opened. Place a half bushel on a table or drip- 
 ping pan. Put a little water in a suitable kettle 
 with one pound of sugar and boil until it becomes 
 quite waxy in cold water. Remove from fire and 
 dip into it six or seven tablespoonfuls of gum 
 solution made as thick as molasses by pouring 
 boiling water on gum arabic and letting stand 
 over night. Pour mixture over corn, putting a 
 
357 CANDY 
 
 stick or handvS under the corn, lifting- it up and 
 mixing until it is all saturated; let stand a few 
 moments, then flour the hands slightly and press 
 into balls. This amount will make one hundred 
 pop corn balls, such as the street peddlers sell, 
 but for home eating omit the gum solution and 
 use a half pint of stiff taffy made as above, for 
 one peck of popped corn. This will make twenty 
 rich balls. 
 
 CHOCOLATE PKPPKRMINTS. 
 
 2 pounds confectioners' sugar (XXXX), 
 
 % pound bakers' chocolate. 
 Add enough water to the sugar to make it the 
 right consistency to roll into balls; flavor with 
 peppermint and roll out on wax paper with the 
 rolling pin; cut out the peppermints; melt the 
 chocolates and dip the peppermints, holding 
 them on the end of a fork; set on wax paper to 
 cool. 
 
Tood for Invalids. 
 
 Mrs. L,. D. Howard. 
 
 Kndeavor to tempt the appetite of the patient 
 by attention to little things. Give the distaste- 
 ful food the resemblance of something- that is 
 particularh^ palatable. Cover the tra}' in a dainty 
 manner with the freshest of cloth; render it 
 bright with a vase of flowers. Do not set a plate 
 before an invalid containing the exact quantity of 
 meat, fish or anything you wish him to eat. Serve 
 everything on small dishes and allow the patient 
 to help himself. Very often the effort to lift the 
 head, even if the person is not dangerously ill, 
 disinclines them to take refreshing or nourishing 
 drink. Do not disturb such sufferers by propping 
 them up with pillows and making them lift their 
 heads and change their position. Secure a bent 
 glass tube and the patient need not be disturbed, 
 in a sick headache or extreme fatigue, but can 
 take the beverage provided without a change of 
 position. As the system feels the need of the very 
 thing that the taste demands, satisfy that desire 
 as far as possible; but the greatest care is neces- 
 sarv with regard to food; therefore, give no new 
 article of diet without the express permission of 
 the physician. 
 
359 _ FOOD POR INVALIDS 
 
 CONCENTRATED FOOD FOR INVALIDS. 
 
 Bartholow's Food, first made by Dr. Bartho- 
 low, of Philadelphia, ivS better known to nurses 
 than to others. It is a very concentrated food, 
 useful in nourishing a patient who is on a liquid 
 diet. 
 
 SAGO FOR INVALIDS. 
 
 1 cupful beef tea, 
 
 2 level tablespoonfuls sago, 
 1 yolk of egg-, 
 
 1 cupful sweet milk, 
 Salt to suit. 
 The sago is given for the starch it contains, 
 arrowroot and sago being the most easily' digested 
 form of starch. In making the food, first put the 
 sago in the milk; heat until the grains swell and 
 thicken the milk; stir frequently, and if possible 
 cook in a double boiler. Do not scorch. When 
 cooked, it vshould look clear; take from the fire, 
 stir in the cup of beef tea, beat in the yolk of the 
 egg, salt to taste, and serve. Do not give more 
 than one-fourth cupful at one time. When wanted 
 heat in a jar of hot water. 
 
 DRINKS FOR THK SICK. 
 
 Applk Tea — Roast eight fine apples in the 
 oven or before the fire; put them in a jug with 
 two spoonfuls of sugar, pour over them one 
 quart of boiling water; let the whole stand one 
 hour near the fire. 
 
 Orange Whey — Juice of one orange to one 
 pint sweet milk; heat slowly until curd forms; 
 strain and cool. 
 
FOOD F-OR INVALIDS 
 
 Rennet Whey — One quart of milk, almots 
 boiling-, two tablespoonfuls of prepared rennet, 
 off a piece that has been soaked in water; sugar 
 to taste; stir the rennet into the milk; let stand 
 until cool, then strain. 
 
 Kgg Lemonade — White of one egg, one table- 
 spoonful sugar, juice one lemon, one glassful 
 water. Beat together. Good for inflamation of 
 lungs,, stomach or bowels. 
 
 Gum Arabic Water — One teaspoonful gum 
 arable, one goblet cold water; let stand until it 
 dissolves and flavor to suit with any fruit juice. 
 
 Oat Meal Tea — Two tablespoonfuls oat 
 meal to one quart cold water; let stand two hours 
 in cool place, then drain off as it is wanted. 
 Good for convalesents. 
 
 Toast Water — ^Toast slowly a thin piece of 
 bread until it is extremely browm and hard, but 
 not black; put in a bowl of cold water and cover 
 tighth'. Let stand one hour before using. 
 
 Sago Milk — Three tablespoonfuls sago soaked 
 in a cupful cold water one hour; add three cup- 
 fuls boiling milk; simmer slowly half an hour; 
 eat warm. Tapioca milk is made the same way. 
 
 Flax Seed Lemonade — Two tablespoonfuls 
 whole flax seed to one pint boiling water. Let 
 stand until cool; strain; add juice two lemons, 
 two tablespoonfuls honey. 
 
 Beef Tea — ^One pound lean beef, cut into 
 small pieces; put into a bottle without a drop 
 of water; heat gradually to a boil and continue 
 boiling steadil}' for four hours. When the meat 
 is rags the juice is outj salt to taste. Beef tea 
 
361 FOOD FOR INVALIDS 
 
 does not afford as much nutrition as people have 
 been led to believe. It is readil}" taken up by ab- 
 sorption and is desirable where a mild stimulant 
 is required. Notwithstanding- it has been repeat- 
 edly shown that beef tea is not a food, the laity, 
 and to a considerable extent, the profession, are 
 slow to be convinced. That patients fed on beef 
 tea slowly starve, is a fact which the analysis 
 only too conclusively proves and which is sus- 
 tained by accurate clinical observation. Beef tea, 
 most carefully prepared, says Dr. Neal in a 
 medical journal (Nov. 1881), does not contain, in- 
 cluding alkaline salts, more than from 1.5 to 
 2,25 per cent solid matter. Asa stimulant, beef 
 tea may be and often is highl}^ serviceable, but 
 as a means of support during- the exhausting- 
 drain of a long illness, it does not compare in 
 nutritive value to milk. Dr. Lander Brunton 
 raises the question whether beef tea, a product 
 of muscular waste, may not, under some circum- 
 stances, be actually poisonous. 
 
 Medical News. 
 
 Corn Tea — Parch common corn until browned 
 through; grind and pour boiling water over; 
 drink with or without cream. Fine for cases of 
 vomiting and diarrhoea. 
 
 Corn Meal Gruel — One tablespoonful finely 
 sifted corn meal wet m cold water. Have one 
 quart boiling water in a pan; dip a spoonful of 
 this cold batter into the water; stir; let it boil 
 up and add another spoonful and so on until the 
 gruel is of the right consistency. Let boil briskly 
 twenty minutes or more. Salt to taste. Graham 
 gruel is made the same wav. 
 
 Milk Porridge — One and one- half table- 
 
FOOD FOR INVALIDS 362 
 
 Spoonfuls flour wet to a paste, stirred into a quart 
 of boilinsJ' milk; salt to taste. 
 
 Baked Milk — Put one-half gallon milk in a 
 jar and tie over it writing paper. Let stand in a 
 moderate oven eight or ten hours. It will then 
 be like cream and is good for consumptives. 
 
 Chicken Broth — In one quart of water boil 
 the dark meat of one-half chicken with one table- 
 spoonful rice or barley. Skim off the fat. Use as 
 vsoon as the rice is well done. Serve few narrow 
 strips toast with it. Mrs. Z. L. Ward. 
 
 PANADA. 
 
 Take a slice of wheat bread, toast to a nice 
 brown; break into fragments; sprinkle over it 
 one teaspoonful ground cinnamon or nutmeg. 
 Pour over enough boiling water to cover it; add 
 sugar to taste. Some add a flavor of wine or 
 brandy, but it is just as well without. 
 
 TOAST. 
 
 Brown a slice of wheat bread before the fire 
 on both sides; put in a platter; pour boiling 
 water over it to make soft; butter; put in oven 
 until butter is melted; remove and put rich 
 whipped cream over; serve while hot. 
 
 GRUEL. 
 
 Mix two tablespoonfuls corn meal and one of 
 flour with cold water, to make a thick batter; if 
 licked thick, stir it into one pint boiling water 
 (if wanted thinner, add more water or milk); 
 season with salt and pepper to taste; boil eight 
 
363 FOOf) f OK INVALIDS 
 
 or ten minutes; take from fire; add a piece of 
 butter size of a walnut, pour over toast or 
 serve in cuj). 
 
 RICK CAKE. 
 
 Beat the ^-olks of fifteen egtrs for one-half 
 hour; mix well with ten ounces of fine sifted 
 sugar; one-half pound rice, ground; orange fiower 
 water; rind two lemons grated; add whites seven 
 eggs. Stir well, put in a hoop; bake one-half 
 hour in a quick oven. 
 
 RICE OMELET. 
 
 2 cupfuls boiled rice, 
 
 1 cupful sweet milk, 
 
 2 eggs. 
 
 Stir together with e^g beater; put into a but- 
 tered skillet; cook slowly ten minutes, stirring 
 frequently. 
 
 RICE AND RAISINS. 
 
 3 cupfuls boiling- water, 
 1 cupful sweet milk, 
 
 1 cupful rice, 
 ^2 cupful raisins. 
 Mix and cook in double boiler. 
 
 TO COOK EGGS IN THE SHELL. 
 
 An egg should never be boiled; place in boiling 
 water, set on back of stove for ten minutes; it 
 will cook to perfection. 
 
FOOD FOR INVALIDS 364 
 
 CHICKEN PANADA. 
 
 Cut up a chicken; boil slowlv in water until 
 done; remove skin; cut off white meat (remove 
 fat, if an}'); pound it to a smooth paste with the 
 water it was boiled in. When quite smooth, salt 
 to taste, add a little lemon peel, boil gently for 
 a few minutes; add water that it was cooked in 
 to get the right consistency. Stir all the time. 
 
 BEEF TOAST. 
 
 Cut one-half pound of lean, juicv beef in slices 
 one-half inch thick; lay them on a very hot fr}-- 
 ing pan, free from grease. When they are heated 
 through squeeze juice from them with a lemon 
 vsqueezer; pour over toast and serve while hot. 
 Do not butter toast. 
 
 EGG BROTH. 
 
 1 egg well beaten, 
 
 % teasponful white sugar, 
 
 1 pint boiling water. 
 
 Salt to suit. 
 Beat egg and sugar together; pour boiling 
 v^ater in, stirring to prevent curdling; add salt 
 and serve hot. Good in extreme exhaustion. 
 
 ORANGE FOOL. 
 
 3 oranges, 
 3 eggs. 
 
 Sugar to suit, 
 1 pint cream. 
 Mix all together; heat but do not boil; allow to 
 become thick. Serv^e cold. 
 
365 FOOD FOR INVALIDS 
 
 KAW BKEF JUICK. 
 
 Take one pound sirloin beef; warm it in a 
 broiler before a quick fire; cut into cubes of about 
 one-fourth of an inch; place in a lemon squeezer, 
 pressing the juice out; remove the fat that arises 
 to the surface after cooling. Never cook the 
 meat. 
 
 junki:t. 
 
 Treat a pint of milk as in preparing whey. 
 Serve the curd with cream and sugar. Add spices 
 if wanted. 
 
 LIME WATER. 
 
 Take a piece of unslacked lime the size of a 
 walnut in two quarts of filtered water in a stone 
 vessel; stir well; allow to settle. Use onl}- from 
 top. 
 
 BARLEY JELLY. 
 
 Put two teaspoonfuls washed pearl barley into 
 a quart saucepan with one and one-half pints 
 water; boil slowly down to one pint; strain and 
 allow liquid to set into a jellv. Season to taste. 
 
 MILK RELISH. 
 
 Yi pint milk, 
 Salt, 
 The white of ^^^ beaten to a foam; add milk 
 and flavor to suit. 
 
hOOD hOk INVALIDS 366 
 
 WHKY. 
 
 Heat one pint of milk as hot as can be borne 
 in the mouth; add, with gentle stirring, two tea- 
 spoonfuls of Fairchild's essence of pepsin; let 
 stand until coagulated; beat with a fork, dividing 
 curd; strain. 
 
 FLOUR BALL. 
 
 Take one ])ound wheat flour, tie it up ver\' 
 tightl}^ in bag and place in a saucepan of water; 
 boil ten hours; when cool remove cloth and cut 
 away soft outer covering dough; grate the inter- 
 ior for use. To prepare, stir into milk or other 
 liquid gradually while boiling. 
 
 GRAPK JUICE. 
 
 Stem the grapes; with just enough water to 
 prevent scorching; heat through; stir often; 
 strain through bag and squeeze. To three cup- 
 fuls juice add one cupful water, one cupful vSUgar 
 and boil five minutes; bottle immediately. Use 
 new corks. 
 
 ORANGEADE. 
 
 1 orange, 
 
 lYi teasjioonful sugar. 
 Cold water. 
 Scjueeze juice of orange into a tumbler, add 
 sugar; fill tumbler with water and ice. 
 
 MILK FOOD. 
 
 3^ pintfreshlv made whey. 
 
367 fOOD l-OK INVALIDS 
 
 2 tablespoonfuls fresh cream, 
 Yi teaspoonful sug-ar of milk. 
 Warm whey a very little above blood heat; 
 add cream and sugar; stir until sug'ar is dis- 
 solved. Fine for babies. Can be given from a 
 nursingf bottle. 
 
 't* 
 
 MINCED CHICKEN. 
 
 The breast of a chicken stewed; minced fine 
 with one-half cupful broth, one-half cupful cream 
 mixed. Heat and use as desired, Fine poured 
 over toast or crackers; good for fever patient. 
 
 SNOW CREAM.. 
 
 The pulp of six stewed apples; beat. When 
 cold, add the whites of six eggs. Beat to a froth; 
 four ounces sugar; beat all together until it be- 
 comes stiff. Serve. 
 
 BROWNED RICE. 
 
 Spread a cupful rice on a shallow baking pan 
 and put into a moderately hot oven to brown. It 
 will need to be stirred frequently to prevent 
 burning and to secure a uniform color. Each rice 
 kernel, when sufficiently browned, should be of a 
 yellowish brown, about the color of ripe wheat. 
 The rice should be well washed and dried tol- 
 erably dry before going into the oven to brown. 
 Use one and one-half cupfuls of water to each 
 cupful browned rice (never stir rice after it has 
 boiled, as it breaks the grain and makes it mushy.) 
 Use browned rice the same as unbrowned; it 
 cooks easier; is good boiled or steamed, served 
 w4th cream or butter, and is nice in soups; makes 
 
POOD POR INVALIDS K68 
 
 a dainty dish for a sick person and is more easy 
 digested than the imbrovvned. A panful may be 
 browned and put avvav for use. 
 
 Mrs. Z. L. Ward. 
 
 CRACKER AND WINK. 
 
 1 soda cracker, toasted, 
 Turn over it two-thirds teacupful boiling 
 water, two tablespoonfuls sweet wine. Sweeten 
 to taste. This can sometimes be retained on the 
 stomach when nothing else can. 
 
meals Without meat. 
 
 Mrs. Amos Harris. 
 
 No tloeks that range the valley tree, 
 
 To slauKhter I condemn; 
 Taiighi by the power that pities me, 
 
 I leaiii to pity them ; 
 But from the mountain's grassy side 
 
 A guilllesh feast I bring; 
 A scrip with herbs and fruits supplied, 
 
 And waler from the spring. 
 
 —Goldsmith 
 
 My all that is sai^red in our hopes for the humnii race, 1 conjure those who 
 love happiness and truth togiw a fair trial to the vegetable system.— Shelly. 
 
 *' * * * The growth of Vegetarianism in 
 the United States is gradual, but persistent. " — 
 Ex. And The Raisin Center Cook Book would 
 not be up to modern requirements without a de- 
 partment devoted to meatless dishes. Meat is 
 not a necessity, so it is not necessary to have 
 anything to take its place; but since we are in the 
 habit of thinking that a meal is incomplete with- 
 out meat, we find it easier to drop into "the bet- 
 ter way," if the platter is filled with something 
 that looks like meat. So 3'ou will find in this de- 
 partment a few recipes for something to fill the 
 platter which should be accompanied by soup, 
 vegetables, side dishes, relishes and daint}' des- 
 serts, usualU" served with a meat dinner, the 
 recipes for which will be found in the other de- 
 partments of the cookbook. But do not discard 
 
MfcALS WITHOUT MEAT 370 
 
 meat and attenrpt to live on white bread, butter, 
 tea and crackers. If you do you will soon find 
 3'ourself all run down and think, at once, that 
 you must ^o back to a meat diet to reg-ain your 
 strength. If, on the contrary, you desire to give 
 it a fair trial, go about it understandingly and 
 have 3'our store closet tilled with such things as 
 will supplv the needs of the body. It has been 
 conclusively proved bv actual experiment that the 
 same food values can be obtained from nuts and 
 fruits as from a meat diet, as astud)^ of the table 
 of food values will show. Professor Atwater, in 
 his report to the Agricultural Department, says: 
 "There is a general awakening to the needs of 
 dietarv improvement, but in order to bring this 
 about experts are required. These should not be 
 mere cooks, or even chefs, but persons of 
 thorough scientific and practical training. The 
 calling is especially adapted to women who have 
 the natural gifts and opportunities to secure the 
 necessary education." Kach house mother, then, 
 must be her own judge; whether she will stick 
 to the old ways, with their burden of work, 
 worry and ill health, or open her eyes to modern 
 scientific discoveries. 
 
 Something for the Platter, 
 
 Here is a formula which can be varied indefi- 
 nitely, using apples or vegetables in place of 
 nuts: 
 
 NUT CROQUETTES. 
 
 1 cupful thinly sliced walnut meats (or any 
 nuts preferred). 
 
371 MEALS WITHOUT MEAT 
 
 1 cupful bread crumbs, 
 
 1 cupful milk, 
 
 1 egg, 
 
 1 spoonful butter, 
 
 1 spoonful olive oil (Gower's), 
 
 yi spoonful whole wheat flour, 
 
 Vi teaspoonful sugar. 
 
 Salt and pepper to taste. 
 Put butter and oil in the saucepan, stir in the 
 flour and cook until slightly brown; then add the 
 bread crumbs, with sugar, salt and pepper; then 
 the milk, stirring constantly. Remove from the 
 stove; add the nuts and last, the well beaten ^^^, 
 mixing all thoroughly together. Make into balls 
 of an}'^ desired size or shape, dip in ^^^ batter, 
 roll in bread crumbs and fry in hot olive oil 
 (Gower's). Have two or three bananas peeled 
 and cut in thirds, or apples cut in eighths, dip in 
 batter and fry in the same oil. Arrange on hot 
 platter with croquettes in center and bananas or 
 apples around the edge. Klizabkth. 
 
 WALNUT ROAST, MUSHROOM SAUCK. 
 
 1 cupful finely minced walnuts, 
 1 cupful strained tomatoes, 
 1 cupful whole wheat breadcrumbs, 
 1 teaspoonful finely minced onions, 
 ^ teaspoonful majorum or thyme. 
 Salt to taste- 
 Thoroughly blend; add one well beaten ^^^. 
 
 Bake forty minutes in buttered pan; basting with 
 
 melted butter and hot water. 
 
 MUSHROOM SAUCE,— 
 
 Take a half dozen mushrooms, wash, peel and 
 
 cut off stems as far as frill (or use the French 
 
 canned); put them in a saucepan with two table- 
 
MEALS WITHOUT MEAT 372 
 
 Spoonfuls butter; salt and pepper. Let them sim- 
 mer for ten minutes then stir in a tablespoonf ul 
 flower and add slowly two cupfuls boiling" milk or 
 milk and water; cook 10 minutes; serve with roast. 
 
 APPLE SNOW. 
 
 Grate three nice, mellow eating- apples; beat 
 the whites of three eggs, adding- three table- 
 spoonfuls sugar; whip all together. Serve in 
 individual glasses, with candied fruit on top. 
 Grace A. Kierstead. 
 
 VKGKTABLK POT PIE. 
 (For a Family of Six.) 
 
 Put a good sized lumj) of butter or two table- 
 spoonfuls Gower's olive oil into the pot; when it 
 is hot put in a finely minced onion and let it fry 
 for fifteen or twenty minutes; don't let it scorch 
 the least bit, but just turn a delicate brown; pour 
 in three pints of boiling water; add salt and 
 pepper to taste. Have ready two carrots cut in 
 quarters lengthwivse, three parsnips cut in quar- 
 ters lengthwise and six potatoes cut into pieces 
 crosswise. Put in vour carrots first, then your 
 parsnips; when they have boiled fifteen minutes, 
 add your potatoes, and on top of all vour dump- 
 lings. (Recipe for Dumplings^ — -Two cupfuls flour, 
 two teaspoonfuls baking powder and a good 
 pinch salt, sifted together, wet with sufficient 
 milk to make a stiff dough.) Cover closely and 
 keep the pot boiling for half an hour; then it 
 will be ready to dish up on the platter (have the 
 platter hot so as not to sodden the dumplings). 
 Take out the dumplings carefully with fork and 
 spoon, and around them arrange the vegetables. 
 To the water in the pot add a heaping table- 
 
373 McALS WiTHOUr MEAT 
 
 spoonful flour rubbed smooth m a cupful of milk, 
 and stir until it boils up; now put in another 
 lump of butter and your g-ravy is ready to dish. 
 
 VEGETABLE ROAST. 
 
 1 cujjful whole wheat flour, 
 % cupful olive oiUGower's), 
 
 2 cupfuls water, 
 
 1 carrot, 2 parsnips, 1 potato, all previously 
 cooked. 
 
 Mix oil and flour; place over the fire and stir 
 until well browned; add water; stir until smooth 
 and well cooked. Remove from the fire; add salt 
 and pepper to taste and your chopped vegetables 
 with a little grated onion. This mixture should 
 be the consistency of stiif mush. Put two-thirds 
 of this mixture m a baking dish, and with a 
 spoon spread it over the bottom and half way up 
 the sides; have ready a dressing of bread crumbs, 
 vsuch as you UvSe for turkey or meat roast; pour 
 this into your baking dish and cover by spread- 
 ing the other third of the mixture over top, mak- 
 ing it meet neatly the under part. Bake forty-five 
 minutes. Baste with browned flour and water 
 and butter. 
 GRAVY FOR ROAST,— 
 
 Put one spoonful of butter and two of olive oil 
 in a skillet; when hot add a heaping tablespoon- 
 ful flour; stir until it becomes a golden brown, 
 then add one and one-half pints boiling water; 
 stir continually and boil five minutes. Season 
 with salt, pepper and a little onion juice. 
 
 NUT LOAF. 
 
 To two cupfuls drv bread crumb ; dd a table- 
 
MEALS WITHOUT MEAT 374 
 
 spoonful minced parsley, teaspoonful salt, one- 
 half teaspoonful crumbled sage leaves, one-fourth 
 teaspoonful black pepper, sprinkle of red pepper, 
 little summer savor3% one-half pint finely cut 
 celery, one sour apple cut fine; then melt one- 
 third pound of butter in saucepan and fry in this 
 until slightly brown a tablespoonful finely minced 
 onion; pour this over the crumbs and mix well. 
 Now beat three eggs into a pint of milk and 
 pour over the buttered crumbs and let stand ten 
 minutes. Prepare two cupfuls nuts of such varie- 
 ties as you have, put them through the grinder 
 and add them to the bread crumbs. Now mix 
 thoroughly and form into a loaf; put into a but- 
 tered dripping pan and bake for an hour and a 
 half in a moderate oven, basting frequently with 
 hot water and butter. When done it should be 
 an even delicate brown. Make a gravy as for 
 meat roast in the dripping pan after the loaf is 
 removed. loNE Brown. 
 
 VEGETARIAN THANKSGIVING DINNER. 
 
 Celery Soup Nut Butter Sandwiches 
 
 Olives Salted Almonds 
 
 Lentil Cutlets, with Tomato Sauce 
 
 Rice Croquettes, with Currant Jelly 
 
 Vegetable Turkey, Brown Gravy 
 
 Cranberry Jell}^ 
 
 Nuttose Timbales, Mushroom Sauce 
 
 Mashed Potatoes Baked Squash 
 
 Grape Sherbet Fruit Salad 
 
 Granose Biscuit Almond Butter 
 
 Pumpkin Pudding Lemon Pie 
 
 White Fruit Cake 
 
 Nuts Fruit Coffee 
 
375 MEALS WITHOUT MEAT 
 
 VKGKTABLK TURKEY, NO. 1. 
 
 Boil one pound chestnuts until tender, remove 
 the shells, add a teaspoonful salt and a pinch 
 thyme, and mix thoroughly. Boil together a 
 large turnip, one carrot, two large potatoes, two 
 stalks celer)^ three pepper corns and two cloves. 
 When the vegetables are tender, drain through a 
 colander; add chestnuts; mash all together, add- 
 ing two tablespoonfuls each of butter and cream. 
 Salt to taste, place in a buttered mould, in a hot 
 oven; heat thoroughly and serve on a meat plat- 
 ter, garnished with slices of lemon and sprigs of 
 parsley. 
 
 VEGETABLE TURKEY, NO. 2. 
 
 Boil a large egg plant until tender; peel it, 
 mash it smooth, season with salt and pepper, add 
 a tablespoonful butter and a pound of chestnuts 
 prepared as above, also two hard boiled eggs 
 chopped fine, half an onion chopped, and a cup- 
 ful fine bread crumbs. Mix well, pack closely in 
 a buttered dish; heat thoroughly in a hot oven 
 and serve on a platter garnished with sliced to- 
 matoes. 
 
 LENTIL CUTLETS. 
 
 Soak a cupful lentils over night in cold water. 
 In the morning drain off this water and let the 
 lentils cook ver}' slowly till tender; drain through 
 colander; add pint chestnuts prepared as for the 
 turkey, but without the thyme. Add three table- 
 spoonfuls of butter, half a cupful milk and salt 
 and pepper to taste. Mix well and pour .into in- 
 dividual serving dishes. Serve hot, with a little 
 
MEALS WITHOUT MEAT 376 
 
 whipped white of an egg on top. In making- vege- 
 tarian substitutes for meats chestnuts should 
 always be used, since they have a divStinctly 
 meat}^ flavor in conjunction with vegetables. 
 
 NUTTOSE TIMBALES. 
 
 Boil large-sized macaroni in salted water until 
 tender. When cold cut it into inch bits and mix 
 ■^ith prepared chestnuts, then with a sauce made 
 of one tablespoonful each of butter and flour, half 
 a cupful of milk, and salt and pepper to taste. 
 Just before removing the sauce from the fire, add 
 three well beaten eggs. Mix with the prepared 
 nuttose and pour into a well buttered mould. 
 Place this in a pan of hot water and let it stand 
 in a slow oven for twenty minutes. Serve the 
 timbales on a round dish garnished wnth cress 
 and mushrooms. 
 
 NUT BUTTER. 
 
 Take half a pound of roasted peanuts, ground 
 or chopped, one ounce of blanched and dried 
 almonds, half a pound of pecans, andhalf a pound 
 pine nuts. Add six ripe bananas, sliced; pack 
 closely into a mould and let steam for one hour. 
 Allow the mixture to cool before turning it out 
 of the mould. It is delicious spread between sand- 
 wiches, or served in slices with mayonaise dress- 
 ing. Mrs. E. Turner. 
 
 RAISINA PASTE. 
 
 Equal parts seeded raisins and dried figs. 
 Carefully wash the dried figs, and with the scis- 
 sors clip off the stem end; run them through the 
 
377 MEALS WITHOUT MEAT 
 
 handmill, alternating a handful of figs with a 
 handful of raisins, which is an easy way of mix- 
 ing them together. Now roll into a ball and from 
 the mass, with a wet spoon, cut out pieces one- 
 half size of a walnut, roll them in almond crumbs 
 and dry on plates in the sun for half a day and 
 they are ready to store in jars for every day use. 
 This paste can be varied by using dried apples in- 
 stead of figs and bread crumbs instead of almonds. 
 
 CROUTONS. 
 
 Cut stale bread into one-half inch dice and dry 
 in oven. When wanted for use pour in hot butter 
 or olive oil (Gower's). 
 
 TO PREPARE BRKAD CRUMBS. 
 
 Put the broken pieces, heels, etc. into dripping 
 pan, put in dr\'ing oven and leave until thorough- 
 ly dry and slightly brown. (This turns the flour 
 into wheat farina, giving it a nutty flavor and 
 making it more digestible.) Now run through 
 the "grinder" and store away in covered jars 
 for future use, 
 
 TO BLANCH ALMONDS. 
 
 Shell, pour boiling water over them, cover 
 and let stand five minutes; pour off the hot water 
 and dash on cold, drain and you will have no 
 trouble in removing the skin by rubbing between 
 the thumb and finger. 
 
 ALMONDS FRIED IN OLIVE OIL. 
 
 Shell, but do not blanch the almonds, put two 
 tablespoonfuls oHve oil (Gower's) into your fry- 
 
MEALS WITHOUT MEAT 378 
 
 mg pan; when it is hot put in a cupful almonds. 
 You must be very careful about burning as the 
 least scorch will destroy the delicate flavor. Stir 
 constantly for five or seven minutes, then while 
 hot drain ofF the oil and sprinkle with salt. The 
 oil drained off can be used in soups or stews. 
 Almond crumbs can be made by grinding fried 
 almonds. 
 
 Jl Word JIbout Soups Without Itleat. 
 
 Soup without meat requires far less time for 
 cooking. It can be added to the dinner at only a 
 few minutes notice, and when rightly made is so 
 delicious as to become its own excuse for being. 
 Here is a formula for 
 
 SOUP STOCK WITHOUT MEAT. 
 
 Put in a frying pan one tablespoonful butter 
 and one tablespoonful olive oil (Gower's); when 
 warm add two tablespoonfuls finel}' minced on- 
 ion; when the onion is cooked until slightly yel- 
 low stir in one spoonful of flour, continue to stir 
 and cook for five minutes, then add slowly a pint 
 boiling water; now to this add your prepared 
 tomatoes, celery, split pea or whatever you may 
 have planned. When sufficiently cooked put all 
 through a fine seive, return to the fire, add boil- 
 ing milk or cream. Serve hot with freshly panned 
 croutons or crackers. 
 
 medicinal Properties of Vegetables, 
 
 Diet instead of drugs is becoming a more and 
 more popular method of medication as we become 
 
379 MEALS WITHOUT MEAT 
 
 more aware of the beneficial effects of the various 
 plants and fruit on the system, and it is certainly 
 far more agreeable to eat a fine ripe orang^e or 
 peach than to take a dose of blue mass or fill our 
 system with calomel. A late issue of "What to 
 Kat" says that if people understood the medici- 
 nal values of the foods they would use them more 
 for physical ills and the doctors would have to ^o 
 to something" else for a living. Por instance, spin- 
 ach and dandelion are good for kidney trouble; 
 celery is good for rheumatism, nervous diseases 
 and dyspepsia; lettuce and cucumbers cool the 
 system, and the former is good for insomnia. 
 
 Asparagus — If you want to prespire freely, 
 to relieve the system of impurities, try asparagus. 
 
 Onion — There is nothing, medicinally speak- 
 ing, so useful as the poor and humble onion. 
 They are almost the best nervine known and 
 may be used in coughs, colds and grippe, in con- 
 sumption, scurvy and kindred diseases. White 
 onions overcome sleeplessness, while red ones are 
 an excellent diuretic. -Katen every day they soon 
 have a whitening effect on the complexion. 
 
 Cranberries — For malaria and erysipelas 
 nothing is better than cranberries. 
 
 Carrots, etc. — Presh carrots and yellow 
 turnips are good for scurvy. Carrots for asthma, 
 watermelon for epilepsy and yellow fever, lem- 
 ons for feverish thirst in biliousness, low fevers, 
 rheumatism, coughs colds and liver complaints. 
 
 Kggs — Eggs beaten up raw with sugar are 
 used to clear and strengthen the voice, while 
 with lemon and sugar the beaten white of an egg 
 may be used to relieve hoarseness. 
 
 Exchange. 
 
MEALS WITHOUT MEAT 380 
 
 Popped Corn — A diet of popped corn and 
 fruit is said to be a panacea for many bodily ills. 
 
 Rice — It is claimed that a diet of rice for one 
 month will cure Bright's disease. 
 
 Jl Valuable treatise necessarily^ Omitted, 
 
 We have a short treatise on ' 'The Nutrative 
 Values of Fruits and Nuts," kindly prepared for 
 this department by Prof. Joffa, Assistant Pro- 
 fessor of Agriculture, Univ^ersity of California, 
 but which we are obliged to omit for lack of 
 space. About the time it was received we were 
 notified by our publishers that the copy on hand 
 already exceeded the contract number of pages for 
 Cook Book. We still had several departments 
 to provide for, which must be condensed into the 
 smallest possible space, and as the department 
 of "Meals Without Meat" came last the cut fell 
 heaviest upon it, much to the regret of the com- 
 mittee. We have found space, however, for a few 
 extracts from this valuable paper: "In the Veg- 
 etable Kingdom there are foods rich in the differ- 
 ent ingredients requisite for the proper nourish- 
 ment of the body, among the.se are fruits and 
 nuts." In the nine dietary studies, and thirty-one 
 digestive experiments carried on at the Universi- 
 t3% fruit and nuts constituted all or almost all the 
 diet. "The result of these investigations. " says 
 Prof. Joffa, "emphasize the fact that both fruit 
 and nuts should be considered as TRUE FOODS, 
 rather than food ascessories, a fact commonly 
 overlooked." Por full information regarding 
 these Dietary Studies Prof. Joffa refers us to U. 
 S. Dept. Agr., Office Ex. Stas. Buls. 21-29-31-35- 
 37-38-39-40; Farmers' Bui. 142; Cal. Sta. Bui. 110. 
 
381 MEALS WITHOUT MEAT 
 
 Comparative table of Tood Values, 
 
 ■^ Oj 
 
 03 ^ Oh fe. O S 
 
 FRUITS— 
 
 Grapes 25.0 58.0 1.0 1.2 14.4 
 
 Raisine, dried 10.0 13.1 2.3 3.0 68.5 
 
 Lemons 30.0 62.5 0.7 0.5 5.9 
 
 Oranges 27.0 63.4 0.6 0.1 8.5 
 
 Peary 10.0 76.0 0.5 0.4 12.7 
 
 Raspberries 85.8 1.0 .... 12.6 
 
 Strawberries 5.0 85.9 0.9 0.6 7.0 
 
 Apricots, dried 29.4 4.7 1.0 62.5 
 
 DateM, dried 10.0 13,8 1.9 2.5 70.6 
 
 Fias, dried 18.8 4.3 0.3 74 2 
 
 Watermelons 59.4 37.5 0.2 0.) 2.7 
 
 Tomatoes 94.3 0.9 0.4 3.9 
 
 NUTS— 
 
 Almonds 45.0 2.7 11.5 30.2 9.5 
 
 Brazil Nuts 49.6 2.6 8.6 33.7 3.5 
 
 Butternuts 86.4 0.6 3.8 8.3 0.5 
 
 Filberts 52.1 1.8 7.5 31.3 6 2 
 
 Hickory Nuts 62.2 1.4 5.8 25.5 4.3 
 
 Pecans 53.2 1.4 5.2 33.3 6.2 
 
 Pinon (Penus edulis).,. 40.6 2.0 8.7 36.8 10.2 
 
 Walnuts, Black 74.1 0.6 7.2 14.6 3.0 
 
 Enjilish Walnuts..... . 58.1 1.0 6.9 26.6 6.8 
 
 GR.AINS— 
 
 Whole wheat flour 11.4 13.8 1.9 71.9 
 
 (irahan) Flour 11.3 13.3 2.2 71.4 
 
 Wheat Flour, high-grade .. . 12.0 11.4 1.0 75.1 
 
 Wheat Flour, low-grade 12.0 14.0 1.9 71.2 
 
 Buckwheat Flour 13.6 6.4 1.2 77.9 
 
 Rve Flour 12.9 6.8 0.9 78.7 
 
 Con Meal l'.^;.'.].' 12.5 9.2 1.9 75.4 
 
 Wheat Breakfast Food 9.6 12.1 1.8 75.2 
 
 Oat Breakfast Food 7.7 16.7 7.3 66.2 
 
 LEGUMES— 
 
 Beans, dried 12.6 22.5 1.8 59.6 
 
 Peas, dried .... 9.5 24.6 1.0 62.0 
 
 SUGARS— 
 
 Molasses 70.0 
 
 Candy, plain 96.0 
 
 Honey 81.0 
 
 Sugar, granulated 100.0 
 
 Maple Svrup 71.4 
 
 MISCELLANEOUS— 
 
 Chestnuts 16.0 37.8 5.2 4.5 35.4 
 
 *From Farmers' Bulletin, No. 142, U. S. Dept. of Agriculture. 
 
 
 
 1- 
 u 
 
 ai 
 < 
 
 "is 
 > n 
 
 0.4 
 
 295 
 
 3.1 
 
 1265 
 
 0.4 
 
 125 
 
 0.4 
 
 150 
 
 0.4 
 
 230 
 
 0.6 
 
 220 
 
 0.6 
 
 150 
 
 2.4 
 
 1125 
 
 1.2 
 
 1275 
 
 2.4 
 
 1280 
 
 0.1 
 
 50 
 
 0.5 
 
 100 
 
 1.1 
 
 1515 
 
 2.0 
 
 1485 
 
 0.4 
 
 385 
 
 1.1 
 
 1430 
 
 0.8 
 
 1145 
 
 0.7 
 
 1465 
 
 1.7 
 
 1730 
 
 0.5 
 
 730 
 
 0.6 
 
 1250 
 
 1.0 
 
 1650 
 
 1.8 
 
 1645 
 
 0.5 
 
 1635 
 
 0.9 
 
 1640 
 
 0.9 
 
 1605 
 
 0.7 
 
 1620 
 
 1.0 
 
 1635 
 
 1.3 
 
 1680 
 
 2.1 
 
 1800 
 
 3.5 
 
 1520 
 
 2.9 
 
 1565 
 
 
 1225 
 
 
 1680 
 
 
 1420 
 
 
 1750 
 
 
 1250 
 
 1.1 915 
 
MEALS WITHOUT MEAT 382 
 
 Uncocked Toed, 
 
 By permission, the following is taken from 
 "Solution of the Kitchen Problem, " published 
 by K. W. Conable, the great exponent of un- 
 cooked food. "The second step in the race up- 
 ward, and in the line of physical and mental un- 
 foldment, is found in what is known as the Un- 
 cooked Food Diet — a diet composed entirely of 
 uncooked foods, consisting of nuts, fruits, cereals 
 and vegetables that are suitable for consumption 
 without being cooked, milk, butter, vegetable 
 oils, etc." 
 
 FORMULAS. 
 
 The following formulas are given for each of 
 the seven days in the week, and they contemplate 
 only two meals each day. Those who prefer to 
 add or continue the morning meal (this one being 
 omitted in giving these formulas) can do so. 
 With the large amount of general information 
 here given, it will not be difficult to prepare any 
 number of meals. 
 
 SUNDAY— FIRST MEAL— NOON. 
 
 Fruit — Oranges. Nut loaf made in this way: 
 Take one-half cupful ground almonds, one table- 
 spoonful English walnuts — pounded coarse — one 
 tablespoonful rolled oats — mix the whole togeth- 
 er and moisten with sweet milk or water; season 
 with celery salt and just a little pepper; let 
 stand one-half hour in the sun; garnish with 
 fresh green parsley and serve with thin slices of 
 lemon. 
 
383 MEALS WITHOUT MEAT 
 
 Banana Puree — Take four large bananas, 
 mash fine; put th rough a wire sieve; mix with 
 one pint sweet milk and one cup whipped cream. 
 
 Lettuce Salad — Cut fine two cupfuls lettuce 
 and two small onions; pour over it a dressing 
 made by mixing one-half teaspoonful .ground 
 mustard, just a speck of red pepper, with one- 
 half teaspoonful lemon juice. Then mix all with 
 one-fourth cupful Italian or California olive oil 
 and beat two minutes. 
 
 Vegetables— Green peas, young and fresh 
 from the vines, served with sliced ripe tomatoes 
 and seasoned with a little celery salt and pepper. 
 
 SECOND MEAL. 
 
 Por the second meal on the firvSt day, a nice 
 dish of raspberries and a bowl of rolled wheat 
 with milk or cream is ample. 
 
 MONDAY— FIRST MEAL. 
 
 Fruit — Purple grapevS. 
 
 Nuts — Almonds, shelled. 
 
 Vegetables — Cucumbers fresh from the 
 vineSj peeled and cut in halves or quarters. 
 
 Salad — Make a salad by cutting fine three 
 cupfuls spinach, three onions and two or three 
 sprigs of parsley and thyme. Pour over it dress- 
 ing made as above. 
 
 Dessert — Two tablespoonfuls flaked rice, one 
 tablespoonful cream of wheat, mix together and 
 vslice one banana finely and lay over the top. Pour 
 over this sufficient milk or cream to suit taste. 
 Here you have a dish that is at once wholesome 
 
MEALS WITHOUT MEAT 384 
 
 and delicious. 
 
 SECOND MKAL. 
 
 A bowl of rolled oats with milk or cream, with 
 plent}^ of dates or figs. 
 
 TUESDAY— FIRST MEAL. 
 
 Fruit — Peaches. 
 
 Nuts — English walnuts. 
 
 Nut Puree — Mix one cupful ground almonds, 
 one-half cupful ground English walnuts and one 
 banana with one quart sweet mrlk and let stand 
 one-half hour. 
 
 Salad — One cupful lettuce, one cupful spinach, 
 one-fourth cupful white potatoes, one-fourth cup- 
 ful carrots, two or three small onions and one 
 cucumber. Chop all together fine and pour over 
 it salad dressing already given. 
 
 Vegetables — Small onions and radishes. 
 
 SECOND MEAL. 
 
 Cracked wheat soaked one-half hour in plenty 
 of milk and eaten wnth the milk in which it was 
 soaked. 
 
 WEDNESDAY— FIRST MEAL. 
 
 Fruit — Bananas. 
 
 Main Dish — One can best sliced pineapple or 
 one fresh pineapple sliced, one cupful each al- 
 monds and English walnuts mixed and pounded 
 coarse, two cupfulls rolled wheat. Place in the 
 dish first a layer of pineapple, one of wheat then 
 
385 MEALS WITHOUT MEAT 
 
 a layer of nuts and so on until the dish is filled. 
 
 Salad — One cupful celery, one small onion, 
 both chopped fine and mixed with one-half cup- 
 ful Knglish walnuts pounded coarse. Pour over 
 same salad dressing. 
 
 Vegetables — Presh, ripe tomatoes, sliced. 
 
 SECOND MKAL- 
 
 FruiT — Bananas and raisins. 
 
 THURSDAY— FIRST MEAL. 
 
 pRUiT— Apples. 
 
 Nuts — Mixed nuts, shelled. 
 
 Salad — One cupful lettuce, one cupful cab- 
 bage, one small onion, one apple, all chopped 
 fine; season with celery salt, a tiny speck of red 
 pepper and lemon juice. Pour over it whipped 
 cream. 
 
 Vegetables — Celery and fresh cucumbers. 
 
 Dessert — Seeded raisins with whipped cream. 
 
 SECOND MEAL. 
 Flaked rice with milk and cream, and figs. 
 
 FRIDAY— FIRST MEAL. 
 Fruit— Cherries. 
 
 Main Dish — Two cupfuls flaked rice, one cup- 
 ful rolled wheat, four cupfuls dark sweet cherries 
 pitted. Place in a dish a layer of cherries, then 
 the mixed grain and so on until the dish is filled. 
 Pour over it the juice from two cupfuls cherries. 
 
MEALS WITHOUT MEAT 386 
 
 Salad — One cupful asparagus, one cupful 
 cauliflower, one cupful celery, one-half cupful to- 
 matoes, one small onion, all chopped fine. Pour 
 over it dressing as before. 
 
 Vegetables — Sliced cucumbers and onions. 
 
 Dessert — E^qual parts grated cocoanuts and 
 flaked rice, serv^ed with milk or whipped cream. 
 
 SECOND MEAL. 
 Rolled wheat with milk or cream; bananas. 
 
 SATURDAY— FIRST MEAL. 
 Fruit — Pears. 
 
 Main Dish — Sliced plums, sliced peaches, sliced 
 pears, sliced apples. Mix all together; place in 
 dish layer of fruit and then layer of rolled wheat, 
 and so on until dish is filled. 
 
 Salad — Take any fruit desirable, chop it fine, 
 pour over it a dressing made of whipped cream, 
 seasoned with lemon juice, a little celery salt and 
 small bit of red pepper. A few raisins chopped 
 fine and beat up with the cream adds to the deli- 
 cacy of the flavor. 
 
 Vegetables — Sliced tomatoes, cucumbers. 
 
 SECOND MEAL. 
 
 Equal parts rolled wheat, rolled oats and flak- 
 ed rice, served with milk or whipped cream. 
 
 The foregoing formulas serve simply as a hint 
 to the housekeeper as to possibilities before her. 
 
 This is the hour for woman to grasp her op- 
 portunity. Her days of slavery are at an end, 
 if she so elects. 
 
387 MEALS WITHOUT MEAT 
 
 lyealth Department 
 
 '■Th^re is no excuse for invalidism, 
 Go into training, breath deeply, eat little and well, tliink right and be well. 
 
 "It is a disgrace in this enlightened age to be siclily and delicate." 
 
 Ella Wheeler Wilcox. 
 
 Learn the art of caring- for the hoUvSe you live 
 in, not only the house that is built by hands, and 
 shared with family and friends, but your soul 
 house that is builded by thought. Think of the 
 food you eat, not only as something that tastes 
 good; not as something merely to gratify the ap- 
 petite, but as something to build the body and 
 keep it in repair. To keep these bodies in the 
 best possible trim one must not only eat right, 
 but breathe right, sleep right, and most impor- 
 tant of all, THINK right and take systematic ex- 
 ercivse. Dr. Peebles says: "All individuals are 
 to a certain extent artists, painting their habits, 
 thoughts and general conduct on their faces. 
 Jealousy, envy, selfishness, dissatisfaction, an 
 irritable disposition all print crows' feet inden- 
 tations in the corners of the eyes, darken the 
 vshadows, deepen the wrinkles, draw down the 
 corners of the mouth and sharpen the features. 
 Candor, integrity and cheerfulness exert the re- 
 verse influences. Don't indulge in or listen to 
 neighborhood gossip. If you have ill feelings 
 toward a neighbor do them a kindness. The 
 exercise of love and good will conduce to health 
 and make earth a heaven now and here.'" 
 
 BRKATHING, BATHING AND KXERCISK. 
 
 Regular cold baths each morning, in pure wa- 
 ter right from the well or hydrant — or spring is 
 
MEALS WITHOUT MEAT 388 
 
 better if you have one — with at least two hot 
 baths at iiig-ht each week just before retiring- for 
 cleansing purposes (always using vegetable oil 
 soap), are necessary to health and strength and 
 happiness. It is impossible to radiate Sunshine 
 when the pores of the bod}' are clogged up with 
 deca3'ing matter, struggling- to find an outlet in 
 advance of the Sunshine. And deep breathing- 
 is also always necessary as a nerve stimulant 
 and tonic for every portion of the body. That 
 we may experience the full benefits of proper 
 breathing we should always sleep in a room with 
 the windows wide open and where there is per- 
 fect ventilation, always using- as little clothing 
 as possible and that of a light nature. Light 
 exercise — never violent — should find favor with 
 everyone. They are necessar}' to a healthful, 
 vigorous body and mentality. The great bulk of 
 all exercise should consist of tensing and relax- 
 ing the muscles. The point is to tense all the 
 muscles of the various portions of the body to 
 the fullest extent of the physical ability for a few 
 seconds and then allow them to relax until they 
 give the sensation of being perfectly limp- But 
 first, before tensing, you must take in a deep 
 breath and hold it until 3^ou get ready to relax, 
 then exhale slowly. You also carry the thoughts 
 to the center of the muscles being tensed. But of 
 course one cannot tense ALL the muscles of the 
 body at one and the same time. Take the legs, 
 for instance, first. Stand erect and tense all the 
 muscles in the ankles, the calves, the knees and 
 thighs. Keep them tensed for a few seconds 
 and then relax. Repeat this for a half dozen 
 times. Now stand erect with the head high up 
 and well back and tense all the muscles of the 
 waist, the chest and the back. Repeat six times, 
 
389 MEALS WITHOUT MEAT 
 
 relaxing fully after each tensing motion. Now 
 throw the head clear back and tense all the mus- 
 cles of the neck. Beautifully shaped necks can 
 be produced by this exercise. Now stretch the 
 arms out, close the hands tightly and tense the 
 muscles of the hands, the fingers, the wrists and 
 the forearms. Repeat six times. Now hold the 
 arms out straight, bending them at the elbows 
 until the lower arms are perpendicular, hands 
 open— tense all the muscles of the shoulders and 
 biceps, gradually bringing the hands over until 
 the fingers touch the shoulders. You also tense 
 the muscles of the chest in this exercise. Repeat 
 six times. Just before retiring is a good time to 
 take these exercises. 
 
 "Solution of Kitchen Problems." 
 
 WATER. 
 
 Water is one of the three life essentials, food and 
 air being the other two, so it holds to reason that 
 an intelligent use of water would promote health 
 and longevity. Dr. Paul Kdwards, than whom 
 we have no higher authority in the care of the 
 body, says: "How shall we drink? Well, here 
 is my rule: 'On arising each morning, I drink 
 about two glasses of cold or hot water, which 
 ever I desire, then at about ten o'clock I take 
 two glasses more. Somewhere about three p. 
 m. I take two more glasses, then on retiring at 
 night, which is usually between nine and ten 
 o'clock, I take as much more. The whole two 
 glasses need not be taken at one draught but I 
 manage to drink about two glasses near these 
 hours. ' Water taken at these hours finds the 
 stomach empty, and does not retard digestion. If 
 one's stomach is flooded with water when food is 
 
MEALS WITHOUT MEAT 3<>0 
 
 present nature partly or wholly suspends diges- 
 tion until the water is absorbed by the stomach 
 walls. This delay in digestion causes gas to 
 form, the food will often vsour during its reten- 
 tion in the stomach, and and we have an acid 
 stomach which leads to facial neuralgia in many 
 cases, and to other bodil}^ disturbances. Nearly 
 every person who neglects to drink water in suf- 
 ficient quantity is constipated, has a withered 
 skin, poor memory, shortage of blood (anaemia) 
 and a host of other troubles. Remember that 
 water is one of the three life essentials and must 
 be intelligently considered. Drink water as far 
 from meals as possible, and never drink iced 
 water. 
 
 to Weigh Without Scaks. 
 
 2 Tablespoonfuls Butter 1 ounce 
 
 4 Tablespoonfuls Plour 1 ounce 
 
 1 Rounding Tablespoolful Sugar 1 ounce 
 
 Butter Size of an 'Eigg 1 V2 ounce 
 
 1 Level Teacupful Butter ^2 pound 
 
 1 Level Teacupful Sugar % pound 
 
 2^4 Cupfuls Powdered Sugar 1 pound 
 
 1 Quart Sifted Flour . 1 pound 
 
 2% Cupfuls Brown Sugar 1 pound 
 
 9 Large Kggs 1 pound 
 
 12 Small Eggs 1 pound 
 
 1 Pint Milk or Water 1 pound 
 
Our Jfdvertisers. 
 
 We heartily commend to our friends and 
 patrons our list of advertisers — we know them 
 to be thoroughly reliable and worthy of your 
 patronage. 
 
 Arcade Stables Fresno 
 
 Wilkins & Wilkins 
 
 Barrett-Hicks Co Fresno 
 
 Hardware 
 
 Brady & Co Fowler 
 
 General Merchandise 
 
 Barnett Satitarium Fresno 
 
 Cearlev, C. T Fresno 
 
 Book Store 
 
 Chaddock & Co Fowler 
 
 Packing House 
 
 Chamberlain, H. L Fresno 
 
 Harness and Saddles 
 
 Dexter Stables Fresno 
 
 J. R. McKay 
 
 Donahoo, Kmmons & Co Fresno 
 
 Hardware 
 
 Einstein & Co., Louis Fresno 
 
 Dry Goods 
 
 Fancher Creek Nurseries Fresno 
 
 Plants and Trees 
 
 Fowler Fnsign Fowler 
 
 Fowler's Local Paper 
 
 Fresno Really & Agencv Co Fresno 
 
 Trutnan G. Hart, Presidrnt 
 
OUR AOVEKTtSERS 
 
 Fresno Agricultural Works Fresno 
 
 GifFen's Pharmacy • Fowler 
 
 Roy Giffen 
 
 Giffen & Co., L. F Fowler 
 
 Packing House 
 
 Gower, E Fowler 
 
 Olive Oil 
 
 Gregory & Co Fresno 
 
 Automobiles 
 
 Holland's Fresno 
 
 China and Glassware 
 
 Howard, L. D Fowler 
 
 Painter and Paper Hanger 
 
 Hoy Lee Fowler 
 
 Chinese Supplies 
 
 Lyon, W. Parker Fresno 
 
 Furniture 
 
 Lyons & Bowles Fresno 
 
 Carriages and Harness 
 
 Lyman, Frank Fresno 
 
 Packing House 
 
 Manley-Burnett Co Fowler 
 
 General Merchandise 
 
 Norton & Brunton Fresno 
 
 Candv and Ice Cream 
 
 Pacific Coast Seeded Raisin Co Fresno 
 
 Poulson & Fd wards Fowler 
 
 Meat Market 
 
 Restaurant Fowler 
 
 (t. B. Hamilton 
 
 Saier, M Fresno 
 
 Jewelry 
 
 San Joacjuin Drugstore Fresno 
 
 Sperry Flour Co -'Ji Fresno 
 
 The Brunswick — Fresno 
 
 Nelson Bros 
 The Pacific Fruit World Los Angeles 
 
OUR ADVERTISERS 
 
 Valley Lumber Co Fowler 
 
 A. C. Palmer, Ag"ent 
 
 Walters, C. L Fresno 
 
 Real Estate 
 
 Williams Bros Fowler 
 
 Carriage and Agricultural Works 
 
 Williams, D. H Fresno 
 
 Furniture 
 
 Williams, Dr Fresno 
 
 Scalp Treatment Specialist 
 Young-, Jordan Fowler 
 
 ProUssionaL 
 
 Cook, F. F Fresno 
 
 Attorney 
 
 Cockrill, Dr Fresno 
 
 Dentist 
 Crawford, Dr Fowler 
 
 Phyvsician 
 Long, Dr Fresn o 
 
 Physician 
 Morrison, Dr Fowler 
 
 Physician 
 Short, Frank H Fresno 
 
 Attorney 
 
 Thomas, Dr Fresno 
 
 Dentist 
 Wilson, Dr Fowler 
 
 Physician 
 
 Wolfe, Dr Fresno 
 
 Dentist 
 
INDEX. 
 
 A 
 
 Almond Blanched 377 
 
 Almond Cakes 220 
 
 Almond C'arudy 347 
 
 Almond Cream 337 
 
 Almond Crusted Filling 218 
 
 Almond Fried in Olive Oil... 377 
 
 Almond Sandwich 159 
 
 Almond Tee Cream 337 
 
 Amber Sonp 32 
 
 Ambrosia 274 
 
 Ames Cake 186 
 
 Ancholiv Sandwich 1.50 
 
 Apple and Brown Bread 25.5 
 
 Apple Boiled 317 
 
 Apple Canned 316 
 
 Apple Jelly 307 
 
 Apple Nut and Celery Salad.. 113 
 
 Apple Pie 283 
 
 Apple Preserved 321 
 
 Apple Pudding 256 
 
 .Vpple Snow 372 
 
 Apple Tea 359 
 
 Apricot Butter 312 
 
 Apricot Frozen 345 
 
 Apricot Ice Cream 334 
 
 Apricot Jelly 306 
 
 Apricot Marmalade 312 
 
 Artichokes 91 
 
 Artichokes Stuffed 158 
 
 Asparagas 92 
 
 Asparagas Soup 33 
 
 Asparagas Cream 92 
 
 .\utnmu Cake 207 
 
 S 
 
 Bacon, broiled lightly 87 
 
 Bacon, to cure 88 
 
 Bacon, scrambled 87 
 
 Baby Omelete 146 
 
 Bacheldors Omelete 141 
 
 Ball Flour 366 
 
 Balls Veal 83 
 
 Baked Cabbage 95 
 
 Baked C'orn 97 
 
 Baked Eggs 125 
 
 Baked Eggs in tomato cupi. . .126 
 
 Baked Hash .Spanish, 80 
 
 Baked Ice Cream 337 
 
 Baked Milk 362 
 
 Baked Potatoes 100 and 101 
 
 Baked Peppers 101 
 
 Baked Raisin Pudding 269 
 
 Baking Powder Biscuit 22 
 
 Banana Fritters 144 
 
 ]5arbery Tarts 284 
 
 Banana Cup 301 
 
 Barley Jelly 365 
 
 X eans and Olive Oil 93 
 
 Beans, Lima 92 
 
 Beans, Spanish 92 
 
 Beans. String 93 
 
 Beans, Mexican 93 
 
 Bean Soup 33 
 
 Bisque 336 
 
 Blackberry Jam 309 
 
 Blackberry Jeily 304 
 
 Blackberry Spiced 328 
 
 Pdack Pudding I 246 
 
 Black Pudding II 246 
 
 Pdood Orange Sherbut 340 
 
 Breakfast Puffs 22 
 
 Broth, Scotch 85 
 
 Broth. Chicken .362 
 
 Broth, Egg 364 
 
 lirussels Sprouts 94 
 
 jiraius 90 
 
 Buns, Shearing "28 
 
 Butter Scotch I 350 
 
 Butter Scotch IT .350 
 
 Bererages 296 
 
 BREAD— 
 
 T^oston Brown 17 
 
 T^oston Steam 17 
 
 I^oiled Brown 18 
 
 Brown 17 
 
 Corn 18 
 
 Corn Bread, soft 19 
 
 Corn Cake 19 
 
 Good light 13 
 
 Graham No. I 19 
 
 Graham No. IT 19 
 
 Graham Yeast Bread .... 14 
 
INDEX 
 
 Kgg 22 
 
 Raisin 14 
 
 Eice 20 
 
 Salt Rising 14 
 
 Salt, light 15 
 
 Stotch 21 
 
 Scalded 21 
 
 Simple Graham 20 
 
 Steamed Brown 21 
 
 Whole Wheat 13 
 
 Batter Bread 23 
 
 Belgian Hare (smothered) ... 68 
 
 Bel;;ian Hare (fried) (57 
 
 Bird (smothered) 69 
 
 Biscuit (s])oon ) 29 
 
 BEEF— 
 
 a la mode 75 
 
 <'roqiiette Eice and Meat. 79 
 
 Beef Pie (cottage) 78 
 
 Fillet of (Spanisli) 74 
 
 Loaf 76 
 
 Minced 77 
 
 Omelet 78 
 
 Pot Pie 79 
 
 Steak Stuffed 81 
 
 To make tender 82 
 
 Toast 364 
 
 Tea 360 
 
 Spiced 82 
 
 Raw Juice 365 
 
 C 
 
 (!abhage 94 
 
 Cabbage (baked) 95 
 
 CAKES 178 
 
 Ames 186 
 
 Angel 202 
 
 Barstow 192 
 
 Black Chocolate 189 
 
 Bread 198 
 
 Bride's 179 
 
 Buttermilk 199 
 
 Cake without eggs 199 
 
 Chocolate Nut 203 
 
 Citron Loaf 188 
 
 Clove 188 
 
 Cocoanut ] 87 
 
 Cold Water 197 
 
 Cream Sponge 201 
 
 Delicate . . /. 190 
 
 Delicious , r , • , 196 
 
 Dump 198 
 
 Empress 193 
 
 Feather 193 
 
 Fig 184 
 
 Five Cent No. 1 200 
 
 Five Cent No. 2 200 
 
 German Coffee Coke .... 193 
 
 Gold 195 
 
 Good Plain Cake 190 
 
 Harrison Cake . . •. 183 
 
 Hartford Election 178 
 
 Hickory Nut 203 
 
 Imitaiion Pound 192 
 
 Lady Cake 196 
 
 Measure Fruit 181 
 
 Mrs. Dewey 's Sponge Cake 201 
 
 No Egg Fruit Cake 182 
 
 Old Fashioned Cake 203 
 
 Plain Cake 197 
 
 Potato Cake 189 
 
 Queen 's Cake 191 
 
 Railroad Cake 187 
 
 Raisin Cake 184 
 
 Eaisin Loaf 18^ 
 
 Rice 191 
 
 Rich 185 
 
 Scotch Pound Cake 185 
 
 Scripture l-'^'S 
 
 Silver 195 
 
 Sour Cream Cake 18f 
 
 Sponge Cake No. 1 186 
 
 Sponge Cake No. 2 201 
 
 Sponge Cake Our Grand- 
 mothers used to make . . 202 
 
 Spreckles 187 
 
 Strawberry Short Cake .'.199 
 
 Tip Top .". 188 
 
 Tumbler Fruit Cake 181 
 
 Velvet Cake No. 1 193 
 
 Velvet Cake No. 2 197 
 
 Walnut 202 
 
 Water Sponge 200 
 
 Wedding 179 
 
 Wedding Fruit 183 
 
 Whist 196 
 
 White Cake No. 1 192 
 
 White Cake No. 2 193 
 
 White Cake No. 3 193 
 
 White Fruit Cake 180 
 
 White Mountain No. 2 191 
 
 White Mountain No. 1 ... 190 
 
INDEX 
 
 LAYER CAKES— 
 
 Autiinin 207 
 
 Hanann 204 
 
 (Jarmcl 204 
 
 Chocolate Nougat 212 
 
 Cream 206 
 
 Devil's Food No. 1 2ir 
 
 Devil's J'ood No. 2 218 
 
 Devil's Food No. 3 214 
 
 Eggless Cake 219 
 
 French Cream Cake 209 
 
 German Pastry 208 
 
 Gold Medal French Cream 21.'5 
 
 Jelly Rolls 208 
 
 Layer Cake 205 
 
 Lemon 214 
 
 Minnehaha 207 
 
 Mocha 20r 
 
 Nice Layer Cake . 20(i 
 
 Nut Cake 2' ' 
 
 Orange 21.' 
 
 Eaisin Cake 20 
 
 Ribbon 20o 
 
 Walnut No. 1 210 
 
 Walnut No. 2 211 
 
 White Fruit Layer 21 ( 
 
 World 's Fair Cake 21-^ 
 
 Tanglefoot Cakes 234 
 
 Rice Cake 3f53 
 
 ICING— 
 
 Boiled Icing 216 
 
 Chocolate No. 1 217 
 
 Cho'^olate No. 2 217 
 
 Colored 217 
 
 Golden Frosting 217 
 
 Milk Frosting 218 
 
 Orange Frostijig 217 
 
 Plain Frosting 216 
 
 PILLING- 
 
 Almond Custard Filling.. 218 
 
 Fig Filling 219 
 
 Maple Caramel Filling . . .218 
 
 CANDY 347 
 
 Almond 347 
 
 Brittle 349 
 
 Butter Scotch No. 1 ....350 . 
 
 Butter Scotch No. 2 350 
 
 Chocolate Creams 348 
 
 ('hocolate Caramels 352 
 
 Chocolate Peppermints ..357 
 
 Cocoanut Creams 349 
 
 Cream Candy No. 1 350 
 
 Cream Candy No. 2 35] 
 
 ( ream Chocolate Crramels 351 
 
 Cream Dates 349 
 
 Cream TaflPy 351 
 
 French Cream No. 1 
 
 (cooked) 347 
 
 French Cream No. 2 
 
 (uncooked) 348 
 
 Fudge No. 1 352 
 
 Fudge No. 2 :j;)3 
 
 Fudge No. 3 3.53 
 
 Ice Cream Candy 356 
 
 Maple Cream . ." 353 
 
 Molasses Candy No. 1 . . . 355 
 Molasses Candy No. 2 . . .355 
 
 Molasses Taffy 35,5 
 
 Panoche No. 1 354 
 
 Panoche No. 2 3.54 
 
 Persian Delight 3.54 
 
 Popcorn Balls 356 
 
 Praulines 354 
 
 Walnut Caramels 3.52 
 
 Candied Orange Peel 324 
 
 < 'anned Apples 3i(; 
 
 ( anned Pie Plant 316 
 
 Caned Pine Apple 318 
 
 Canned Plums 317 
 
 (,'anned Pumpkin 316 
 
 Canned Quinces 3] 6 
 
 (!anned Raspberries 315 
 
 Canned Strawberries 315 
 
 Canned Tomatoes 317 
 
 C;(nning 314 
 
 Cantalouj)e Frozen 344 
 
 Caper Sauce 171 
 
 Caramel Sauce 
 
 Carrots 9.5 
 
 Carrots, Creamed 95 
 
 Carrots, French method <' 
 
 (Carrots Lyonaise 96 
 
 Carrots, Pickled 325 
 
 Carrot Pudding 256 
 
 Catsup, Grape 
 
 Catsup, Tomato 328 
 
 Cauliflower, Au Gratin 96 
 
 (.'auliflower, f^scalloped 97 
 
 Celery, Stewed 97 
 
INDEX 
 
 Charlotte, Orange or Straw- 
 
 herry 343 
 
 ( !hcese, buns 145 
 
 Cheese, bnns 145 
 
 Cheese, Cottage 146 
 
 Cheese, 'Fonda 146 
 
 Cheese, Straws 147 
 
 Chess Pie 284 
 
 CHICKEN— 
 
 With Asparagus 51 
 
 Boned 54 
 
 Broth 362 
 
 Cream of 55 
 
 Fricasseed 59 
 
 Fried Spring 59 
 
 Italian 56 
 
 Jelled 60 
 
 Minced 367 
 
 With Oysters 56 
 
 Panada 364 
 
 Pie No. I 57 
 
 Pie No. II 58 
 
 Pot Pie No. I 5; 
 
 Pot Pie No. 2 5P 
 
 Pressed No. I 60 
 
 Pressed No. II 6(' 
 
 Eoast 61 
 
 Eoast with green peas ... 56 
 
 Stew 56 
 
 Stewed 6 
 
 Chips, Pear 324 
 
 CHOCOLATE— 
 
 Blanch Mange 274 
 
 Cream 2Q4 
 
 Pie 286 
 
 Drop Cakes 227 
 
 Pie No. I 288 
 
 Pie No. 11 288 
 
 Pudding, cold 273 
 
 Chutney, Plum 327 
 
 Cider Sauce 177 
 
 Citron Loaf 188 
 
 Clam Broth 147 
 
 Cocoanut Kisses 227 
 
 Cocoanut Pyramids 228 
 
 COFFEE 296 
 
 Fig 296 
 
 Frappe 333 and 341 
 
 Iced 300 
 
 Ice Cream 335 
 
 (old Jam 310 
 
 Cold Slaw 112 
 
 ( 'omparative Table of Food 
 
 Values 381 
 
 Concentrated Food 359 
 
 COOKIES— 
 
 No. I 221 
 
 No. IT 221 
 
 No. in 222 
 
 No. IV 222 
 
 No. V 222 
 
 No. VI 223 
 
 Chocolate 224 
 
 Citron 223 
 
 Cream 224 
 
 Fruit 224 
 
 Ginger No. 1 225 
 
 Ginger No. TI 225 
 
 Honey 225 
 
 Pvolled Oats 226 
 
 Walnut No. i 226 
 
 Walnut No. TI 226 
 
 CORN— 
 
 Baked 97 
 
 Southern style 98 
 
 Southern Green 96 
 
 Beef, Hash 148 
 
 Bread 18 
 
 Bread, soft 19 
 
 Cake 19 
 
 Cake, scalded 21 
 
 Meal Gruel 361 
 
 Oysters 96 and 97 
 
 Starch Custard 273 
 
 Tea 361 
 
 Cottage Pie 78 
 
 Crabapple Preserves 321 
 
 Crackers and Wine 368 
 
 (Cranberry Sauce 171 
 
 Cream Baked Potatoes .... 
 
 CREAM— 
 
 Biscuit 23 
 
 Fritters 144 
 
 Pineapple 346 
 
 Puffs 285 
 
 Rice Pudding 262 
 
 Sago Pudding 259 
 
 Slaw ■ 120 
 
INDEX 
 
 . oda 30C 
 
 Snow 36 
 
 Of Spinage 40 
 
 Taffy 351 
 
 CROQUETTES— 
 
 Chicken 148 
 
 Beef 79 
 
 Hominy 148 
 
 Meat " 149 
 
 Mushrooins 149 
 
 Nuts 370 
 
 Rice 374 
 
 Rice and Meat 149 
 
 Salmon 46 
 
 Croutons 377 
 
 Crullers No. I 228 
 
 Crullers No. II 228 
 
 Cucumber Pieklos, rij)e 325 
 
 Cucumber in oil 329 
 
 Curried Eggs 128 
 
 Curried Lobster 150 
 
 Curried Potatoes 100 
 
 Currant Ice 338 
 
 Currant preserved 319 
 
 Currant spiced 327 
 
 Custard Pie 285 
 
 Custard Tartlets 284 
 
 Cutlets, Lintel 375 
 
 D 
 
 Dressing for Cold Slaw 110 
 
 Drink (A Delicious Summer) .298 
 
 Dressing (A Cream) ]65 
 
 Duck, Wild, Roasted 66 
 
 Duck, Mallard, Mock 86 
 
 Dumpling 151 
 
 Daisy Salad 113 
 
 Dandelion Wine 298 
 
 Deviled Eggs 133 
 
 Devil's Food No. 1 213 
 
 Devil's Food No. 2 213 
 
 Devil's Food No. 3 214 
 
 Deviled Crabs 51 
 
 Doughnuts No. 1 229 
 
 Doughnuts No. 2 229 
 
 Doughnuts No. 3 229 
 
 Doughnuts No. 4 229 
 
 Drawn Butter Gravy 171 
 
 Dried Pea Soup 35 
 
 Drink for sick 359 
 
 Dried Fruit to Cook 330 
 
 Dried Peaches to Peel 3.30 
 
 Droftped Fish Balls 47 
 
 Dressing for Turkey and Roast 
 Meats *. 64 
 
 E 
 EGGS— 
 
 A la Cream, No. 1 129 
 
 A la Cream, No. 2 130 
 
 A la Swisse 137 
 
 Balls 40 
 
 Balls 132 
 
 Bread 22 
 
 Broth 364 
 
 Baked 125 
 
 Boiled 125 
 
 Baked in Tomato Cuj)s . . .126 
 
 Chowder 132 
 
 Creamed, No. 1 129 
 
 Creamed, No. 2 129 
 
 Creamed, No. 3 130 
 
 Curried 128 
 
 Deviled, No. 1 133 
 
 Deviled, No. 2 133 
 
 Fried 127 
 
 Fried, with Ham 127 
 
 Gems 135 
 
 Hen's Nest 136 
 
 How to Economize 124 
 
 on Foam 135 
 
 Plant 98 
 
 Sandwich, Nos 1, 2, 3, 160-161 
 
 Sauce 176 
 
 Sauce for Fish 52 
 
 Salad 113 
 
 Snow 135 
 
 Snow and Custard 136 
 
 Soup 35 
 
 Toast 128 
 
 rOnchiladas 166 
 
 Escalloped Cauliflower 97 
 
 Escalloped Potatoes 101 
 
 Lemonade No. 1 297 
 
 Lemonade No. 2 298 
 
 Lemonade No. 3 360 
 
 Milk Toast 150 
 
 Poached 126 
 
 Poached in Tomatoes ... .127 
 
 Pickled No. 1 134 
 
 Pickled No. 2 134 
 
 Preserved No. 1 122 
 
 I'reserve.l No. 2 124 
 
INDEX 
 
 Preserved No. 3 124 
 
 Stuffed 13? 
 
 Scrambled 126 
 
 To Color for Easter 137 
 
 With Creamed Beef or 
 
 Codfish 131 
 
 With Creamed Potatoes. .13] 
 
 With Fried Potatoes 131 
 
 With Onions 132 
 
 F 
 
 FIG— 
 
 Marmalade No. 1 312 
 
 Marmalade No. 2 322 
 
 Coffee 296 
 
 Filling for Cake 219 
 
 Pudding No. 1 252 
 
 Pudding No. 2 353 
 
 Pudding No. 3 343 
 
 Figs Preserved 322 
 
 FISH— 
 
 Baked Fish No. 1 43 
 
 Baked Fish No. 2 43 
 
 Fish Chowder 47 
 
 Droped Fish Balls 47 
 
 Halibut, Boiled 42 
 
 Halibut Steaks, Baked ... 42 
 
 Fish Patties 48 
 
 Fish Pickled 47 
 
 Salmon, Baked 44 
 
 Salmon, Baked, fresh .... 44 
 
 Salmon, Croquettes 46 
 
 Salmon Creams 44 
 
 Salmon Cream No. 1 45 
 
 Salmon Cream No. 2 45 
 
 Salmon Escalloped 44 
 
 Salmon Loaf 46 
 
 Omelette 46 
 
 Turbot 43 
 
 Fruit (timetable for cooking). 315 
 Fruit Punch 299 
 
 FROZEN— 
 
 Pudding 342 
 
 Punch (Marashino) 344 
 
 Cantelope 344 
 
 Apricots 345 
 
 Strawberries 345 
 
 Flaxseed Lemonade 360 
 
 Flour Balls 366 
 
 Food for Invalids 358 
 
 Food Values (Table) 381 
 
 Frappe Coffee 'Ml 
 
 Food Milk . ..; 366 
 
 Fool Orange 364 
 
 Frappe Coffee 341 
 
 French Pancakes 24 
 
 French Hollandaise 175 
 
 FRITTERS— 
 
 Banana 144 
 
 Cream 144 
 
 Oyster 48 
 
 G 
 
 Grape Fruit Salad Ill 
 
 Grape Catsup 
 
 Grapes, Preserved Isabella ..317 
 
 Grape Puice Punch 299 
 
 Grape Jellv No. 1 305 
 
 Grape Jelly No. 2 305 
 
 Grape Jelly No. 3 306 
 
 Grape Jelly No. 4 306 
 
 Gravy for Roasted Meats . . . 172 
 
 Graham Yeast Bread 14 
 
 Graham Light Bread No. 1 . . ir 
 Graham Light Bread No. 2 . . 19 
 
 Graham Gems 25 
 
 Ginger Drops 230 
 
 Ginger Ale Julep 301 
 
 Ginger Snaps 230 
 
 Gingered Peaches 329 
 
 Good Light Bread 13 
 
 Grape Water Ice 337 
 
 Grape Isabelle 317 
 
 Grape Juice Punch 299 
 
 Grape Juice 366 
 
 Grape Jellv 305 
 
 Grape Butter 322 
 
 Game 54 
 
 Gems No. 1 24 
 
 Gems No. 2 24 
 
 Genuine Mexican Beans 93 
 
 Gim Gam 323 
 
 Ginger Bread, soft. No. 1 231 
 
 Ginger Bread, soft, No. 2 231 
 
 Ginger Bread, sour milk 231 
 
 Ginger Oatmeal and Raisins.. 232 
 
 Ginger Cake 1 232 
 
 Ginger Cake 233 
 
 Granits 333 
 
 Green Corn, baked 96 
 
 Gruel 362 
 
INDEX 
 
 Gruel Corn Meal 361 
 
 (imn Arabic Water 3li() 
 
 H 
 
 Ham, A Way to Fix 90 
 
 Ham Sandwiclies 161 
 
 Ham, boiled 89 
 
 Hamburg Steak 150 
 
 Hamburger Roast 76 
 
 Plalibut Stake, baked 42 
 
 Halibut, Boned 42 
 
 Harlequin Pie 281 
 
 Hash, baked Spanish 8' 
 
 Hash, Heavenly 119 
 
 Hash, Corn Beef 14.'- 
 
 Health Department 387 
 
 Hen's Nest 13( 
 
 Honey, Quiuce 323 
 
 Hot Chocolate Sauce 336 
 
 Hallandaise Sauce for fish ... 53 
 How to Economize with eggs .124 
 How to Make a Round Stake 
 
 tender 73 
 
 How to Peel Dried Peaches. . 330 
 Hot Weather Yeast 12 
 
 I 
 
 ICE CREAM— 
 
 Peach 335 
 
 Philadelphia 333 
 
 Almond 337 
 
 Baked or Alaska 337 
 
 Xeopolitan 333 
 
 No. 1 334 
 
 No. 2 334 
 
 Apricot 334 
 
 Coffee 335 
 
 One Gallon 33." 
 
 Lemon 335 
 
 Taffy 35(' 
 
 ICE— 
 
 Grape Water 337 
 
 Currant 338 
 
 Lemon 338 
 
 Orange Water 339 
 
 Strawberry No. 1 339 
 
 Strawberry No-. 2 339 
 
 Teed Coffee . .". 300 
 
 Indian Succotash 103 
 
 Isabella Grapes 31' 
 
 Ice Water 33 
 
 J. 
 JAM— 
 
 Blackberry 309 
 
 Cranberry 309 
 
 Cold . . .' 31( 
 
 Pineapple 310 
 
 Raspberry 310 
 
 Strawberry 310 
 
 JELLY— 
 
 Apple 307 
 
 Apricot 306 
 
 Blackberry 304 
 
 Crabapple No. 1 307 
 
 Crabapple i\o. 2 307 
 
 Currant 305 
 
 Lemon 30^ 
 
 Peach 309 
 
 Plum 306 
 
 Quince No. 1 308 
 
 Quince No. 2 308 
 
 .Jellied Chicken 60 
 
 Grape No. 1 305 
 
 Grape No. 2 306 
 
 Green Grape 305 
 
 Ripe Grape 306 
 
 Peach with Geletin 309 
 
 Orange 308 
 
 Barley 365 
 
 Junket 365 
 
 .John's Delight Pudding 248 
 
 .Julep Ginger Ale 301 
 
 .Juice Grape 366 
 
 .Tumbles (Texas) 239 
 
 .Tuice Raw Beef 365 
 
 L 
 LEMON— 
 
 Pie No. 1 289 
 
 Pie No. 2 290 
 
 Ice 338 
 
 Roll 265 
 
 Puddings 258 
 
 Dumpling 264 
 
 Cheese Cakes 286 
 
 Sherbet 340 
 
 .Telly 304 
 
 Lime Water 365 
 
 LEMONADE 297 
 
 1-^gg No. 1 297 
 
 Egg No. 2 298 
 
INDEX 
 
 Egg No. 3 360 
 
 Flaxseed 360 
 
 Pineapple 297 
 
 Lentils Cutlets 375 
 
 Lime Water No. 1 365 
 
 Lime Water No. 2 365 
 
 Lima Beans 92 
 
 Liver Frio, Italano 87 
 
 Lobster Salad 120 
 
 Lobster, Curried 150 
 
 Loquat Pie 290 
 
 Lyonase Carrots 96 
 
 M 
 
 Muffins, Southern Corn 29 
 
 Muffins, Whole Wheat 29 
 
 MUSHROOMS 155 
 
 Baked 156 
 
 Croquettes 149 
 
 Sauce 174 
 
 Stewed 15' 
 
 Mutton Curry 88 
 
 Mutton, To Cure 88 
 
 Macaroons 233 
 
 Macaroons, Chocolate 235 
 
 Maple Cream Candy 35.^ 
 
 Maple Caramel Filling 218 
 
 Maple Sauce 177 
 
 Marguerites 235 
 
 Marischino Frozen Punch . . . .34 
 
 MARMALADE— 
 
 Apricot 31' 
 
 Fig 312 
 
 Orange 311 
 
 Pineapple 312 
 
 Marshmallow Cream Pudding 344 
 
 Mayonnaise Dressing IIC 
 
 Meats Without Meat 369 
 
 MEAT 7] 
 
 Balls 7\ 
 
 Croquettes 71 
 
 Loaf 7( 
 
 Omelet 78 
 
 Pie 7! 
 
 Pot Pie 151 
 
 Potted 78 
 
 Meats and Their Accompani- 
 ments 89 
 
 Medicinal Properties of Vege- 
 tables 378' 
 
 Mexican Beans 93 
 
 MILK— 
 
 Baked 36L 
 
 Food 366 
 
 Frosting 218 
 
 Porridge 361 
 
 Eelish 365 
 
 Sago 360 
 
 Mince Meat 291 
 
 Mince Meat, English 392 
 
 Minced Meat 77 
 
 Mince Pie 291 
 
 Mince Pie, Mock 290 
 
 Minced Oysters 157 
 
 Molasses Candy No. 1 355 
 
 Molasses Candy No. 2 355 
 
 Molasses Taffy 355 
 
 Moonshiners 234 
 
 Mousse 342 
 
 Mousse and Strawberry 341 
 
 Muffins 2: 
 
 Muffins, Eice 21 
 
 N 
 
 Neapolitan Ice Cream 333 
 
 Noodle Soup 36 
 
 Nothings 236 
 
 NUT— 
 
 Butter 376 
 
 Butter Sandwiches 161 
 
 Cheese Sandwiches 162 
 
 Cake 211 
 
 Cakes 236 
 
 Crisps 236 
 
 Croquettes 370 
 
 Kisses 235 
 
 Loaf 373 
 
 Salad 117 
 
 Sandwiches, No. 1, 2 .161-162 
 Sandwiches with Fruit But- 
 ter 163 
 
 Nuttose Timbales 376 
 
 Nuts, Pepper 236 
 
 OYSTER— 
 
 Oysterretts 152 
 
 Chowder, No. 1 and 2. . . . 49 
 Cocktail No. 1 151 
 
INDEX 
 
 Cocktail No. 2 152 
 
 Corn No. 1 96 
 
 Corn No. 2 97 
 
 Escalloped 50 
 
 Fried 50 
 
 Fritters 48 
 
 Minced 157 
 
 Poiilettes 158 
 
 Patties 49 
 
 Sandwich 163 
 
 (Smothered) 51 
 
 (Sauce) 'y~ 
 
 OMELET— 
 
 Sweet V ith Berries 142 
 
 Tomato 139 
 
 Vegetable 139 
 
 With Asparagus Tips . . . .139 
 
 With Herbs 141 
 
 Onion Soup 37 
 
 ORANGE— 
 
 Blanc Mange 279 
 
 Cups 280 
 
 Cream 2V6 
 
 Charlotte 343 
 
 Fool 364 
 
 Jelly 308 
 
 Marmalade No. 1, 2, 3 . . .311 
 
 Orangeade 336 
 
 Orange Pie No. 1, 2 292 
 
 Punch 302 
 
 Peel (Candied) 324 
 
 Quarters 279 
 
 Water Ice 339 
 
 Whey 359 
 
 Oatmeal Tea 360 
 
 Okra 36 
 
 Oil Pickle 325 
 
 Old Time Syllabul) 297 
 
 Omelet 137 
 
 OMELETTES— 
 
 Bachelos 141 
 
 Baby 146 
 
 Cheese 142 
 
 Ham 141 
 
 Jam •. 143 
 
 Meat 78 
 
 Orange 143 
 
 Oyster No. 1, 2 140 
 
 Plain 138 
 
 Plain or Fancy 139 
 
 Rice No. 1 142 
 
 Rice No. 2 363 
 
 Salmon 46 
 
 Shrimp 140 
 
 Sweet Potatoes 155 
 
 Suet No. 1 and 2 245 
 
 Tapioca Cream 260 
 
 Custard 260 
 
 Fruit 260 
 
 Jelly 281 
 
 The Bannock 252 
 
 Transparent 266 
 
 Pancakes 2ti 
 
 Pancakes, French 24 
 
 Pancakes^ Potato 27 
 
 Parinda 362 
 
 Panada 3(i2 
 
 Panada, Chicken 364 
 
 Panoche No. 1 3.14 
 
 Panoche No. 2 354 
 
 Parker House Rolls 26 
 
 Parsnip (fried) OS 
 
 Paste Raisin . . .376 
 
 Pepper Nuts 23() 
 
 Patties, Oyster 49 
 
 Persian Delight 3." t 
 
 Peach cobbler 293 
 
 Peach gingerer 329 
 
 Peach Jelly and Ceiatiue 309 
 
 Pear Chips 324 
 
 Peppers, baked 101 
 
 Peppers, stuffed 154 
 
 Philadelphia Ice Cream 333 
 
 Pineapple Cream 346 
 
 Pineapple Jam 310 
 
 Pineapple Lemonade 297 
 
 Pineapple Marmalade 312 
 
 Piccalilly 328 
 
 PICKLED— 
 
 Eggs No. 1 and 2 134 
 
 Fish 47 
 
 Carrots 325 
 
 Cucuniibers, ripe 325 
 
 Cucumbers, sweet 325 
 
 Peaches 325 
 
 Pineapple 327 
 
 Tomatoes 326 
 
 Tomatoes, whole 328 
 
 Tomatoes, green 324 
 
 Tomatoes, sweet 326 
 
 Pigeon Roast 65 
 
INDEX 
 
 PIE— 
 
 Apple 283 
 
 Raisin and Cranberry ....280 
 
 Whip Cream 287 
 
 Chocolate No.| 1 and 2....28S 
 
 Coeoanut 288 
 
 ( 'ream 28'.) 
 
 Harlequin 289 
 
 Lemon No. 1 28!) 
 
 Lemon No. 2 2!)0 
 
 Lo Inst 290 
 
 Mince 291 
 
 Mock Mince 290 
 
 Orange 292 
 
 Peach 293 
 
 Pumpkin 293 
 
 Rhubarb 293 
 
 Raisin No. 1, 3, 3 294, 295 
 
 Rai.?in and Cranberry .... 294 
 
 Raspberry 294 
 
 Wash Day SO 
 
 Cottage 78 
 
 Cheese 284 
 
 Pie Plant Sauce 323 
 
 Pimento Morrenos 157 
 
 Plain Frosting 210 
 
 PLUM— 
 
 Butter 312 
 
 Canned 
 
 Chutnev 327 
 
 Jelly .' 300 
 
 Pocket Book 20 
 
 Pop Corn Balls . 350 
 
 Popups 27 
 
 Porridge Milk 301 
 
 Porkchop, Southern style .... 80 
 
 Poulenes 85 
 
 Praulines 354 
 
 P 
 
 POTATOES— 
 
 Balls 101 
 
 Sweet Potato Balls 152 
 
 Baked, mashed. . .100 and 101 
 
 Boiled, plain 99 
 
 Cold 148 
 
 Cream 99 
 
 Creamed 153 
 
 Cake 189 
 
 Curried 100 
 
 Escalloped 101 
 
 Fried whole 102 
 
 Kidney 103 
 
 Yeast No. 1 and 2. .11 and 12 
 
 Pancakes 27 
 
 Souffle 100 
 
 Surprise 153 
 
 Sweet Croquettes 98 
 
 Sweet Balls 152 
 
 With Cheese 153 
 
 PRESERVES— 
 
 Apple 320 
 
 Crabapple 321 
 
 Currants 319 
 
 Figs 322 
 
 Grapes 322 
 
 Oranges 319 
 
 Pears 318 
 
 Peaches 319 
 
 Plums 318 
 
 Quinces 321 
 
 Tomato, ripe 320 
 
 Strawberry 319 
 
 Watermelon 320 
 
 Pressed Veal 83 
 
 PUNCH— 
 
 Grape Juice 299 
 
 Fruit 299 
 
 Marnschim Frozen 344 
 
 Orange 302 
 
 Roman 344 
 
 Prune Drink 290 
 
 Puflfs, Breakfast 22 
 
 Puree of Peas 38 
 
 PUDDING 278 
 
 Ambrosia 278 
 
 Anna Coffins 274 
 
 Apple 256 
 
 Apple and Brown Bread. .255 
 
 Batter 251 
 
 Boiled Ginger 267 
 
 Black No. 1 and 2 246 
 
 Bread Boiled 248 
 
 Bread No. 1 261 
 
 Bread No. 2 274 
 
 Buttermilk 255 
 
 Christmas Plum No. 1 241 
 
 Christmas Plum No. 2 242 
 
 Christmas Plum No. 3 242 
 
INDEX 
 
 Cabinet 246 
 
 California Snow 261 
 
 Carrot 256 
 
 Caramel 271 
 
 Chocolate No. 1 and 2 . . . .263 
 
 Chocolate Cream 264 
 
 Chocolate Cokl 273 
 
 Chocolate Souffle 263 
 
 Chocolate Blanc Mange. . .274 
 
 Cocoanut 268 
 
 Cornmeal 251 
 
 Corn Starch Custard ....273 
 
 Cream Eice 262 
 
 Cream Sago 259 
 
 Date 256 
 
 Danish 277 
 
 Delicate 272 
 
 Deep Peach 254 
 
 Dried Fig 253 
 
 Dried Apricot Roly Poly. .254 
 
 Easy Lemon Sponge 276 
 
 Excellent Suit 245 
 
 Fig No. 1 252 
 
 Eig No. 2 253 
 
 Fig No. 3 343 
 
 Frozen 242 
 
 Fruit 275 
 
 Floating Island 262 
 
 Fruit Jelly 281 
 
 Graham No. 1 249 
 
 Graham No. 2 249 
 
 Graham No. 3 250 
 
 Ginger Boiled 267 
 
 Graham Fruit 250 
 
 Iced Rice 280 
 
 John 's Delight 248 
 
 Kiss 261 
 
 Lemon Poll 265 
 
 Lemon Dumplings 264 
 
 Lemon No. 1 258 
 
 Lemon No. 2 279 
 
 Minute 269 
 
 Mother Eves 266 
 
 Marshmallow Cream 278 
 
 One, Two, Three, Four . . .257 
 
 Orange 258 
 
 Old Fashioned Rice 262 
 
 Orange Cream 276 
 
 Orange Cup 280 
 
 Orange Quarters 279 
 
 Orange Blanc Mange . . . .279 
 
 Peach 280 
 
 Pineapple Sponge 275 
 
 Plum 243 
 
 Plum, no eggs 244 
 
 Pot Pourri 257 
 
 Prune No. 1 269 
 
 Prune No. 2 270 
 
 Prune No. 3 272 
 
 Prune Whip 271 
 
 Queen No. 1 257 
 
 Queen No. 2 258 
 
 Raisin Baked 269 
 
 Puffs 247 
 
 Custard 268 
 
 Rice 265 
 
 Russian Cream 277 
 
 Sago : 259 
 
 Sago and Fruit 272 
 
 Sea Foam 275 
 
 Snow Pudding 273 
 
 Spiced Meat 244 
 
 Steam 247 
 
 Steamed 247 
 
 Strawberry Puffs 271 
 
 Strawberry 265 
 
 Stuffed Apples 267 
 
 Quail on Toast 65 
 
 Quail Pie 65 
 
 Queen Muffins 27 
 
 Queen Pudding No. 1 ^57 
 
 Queen Pudding No. 2 258 
 
 Queen Pudding No. 2 (frozen) 343 
 
 Quince Honey 323 
 
 Quince Jelly No. 1 . .^ 323 
 
 Quince Jelly No. 2 323 
 
 Rennet Whey 360 
 
 Rhubard Pie 293 
 
 Rhubard 103 
 
 Rice, Browned 367 
 
 Raisin 363 
 
 Bread 20 
 
 Croquetts 374 
 
 Cake 191 and 3(i:; 
 
 Meat Croquetts 79 
 
 Omelet 363 
 
 Muffins 25 
 
 Waffers 30 
 
 Relish Milk 365 
 
 Rockies 237 
 
 Rock Cakes 237 
 
 Roast Walnut 371 
 
INDEX 
 
 Roman Punch 344 
 
 Eoast Vegetables 373 
 
 Rusk 27 
 
 Railroad Cake 187 
 
 R 
 RABBIT— 
 
 To Cook Young 68 
 
 Fried 66 
 
 Fricaseed 66 
 
 Pie 68 
 
 Roasted 67 
 
 Stew 66 
 
 RAISIN— 
 
 And Cranberry Pie 294 
 
 Rice . .' 265 
 
 Bread 14 
 
 Custard Pudding 268 
 
 Cake and Cake Loar . . . .184 
 
 Cake, layer 208 
 
 Puff 247 
 
 And Rice 265 
 
 Porridge 38 
 
 Paste 376 
 
 Pie No. 1 294 
 
 Pie No. 2 294 
 
 Pie No. 3 295 
 
 RASPBERRY— 
 
 Pie 295 
 
 Shurbut 299 
 
 Vinegar 300 
 
 Jam 310 
 
 Canned 315 
 
 S 
 SANDWICHES— 
 
 Almond 159 
 
 Anchovy 159 
 
 Cheese No. 1 159 
 
 Cheese No. 2 160 
 
 Corned Beef 160 
 
 Cream Dressing 165 
 
 Egg No. 1 160 
 
 Egg No. 2 160 
 
 Egg No. 3 160 
 
 Fruit 161 
 
 Ham 161 
 
 Nut and Chicken 161 
 
 Nut Butter Dressing 162 
 
 Nut No. 1 161 
 
 Nut No. 2 162 
 
 Nut and Cheese ]62 
 
 Nut and Fruit 16.S 
 
 Oyster 163 
 
 Olive No. 1 163 
 
 Olive No. 2 163 
 
 Peanut 163 
 
 Pickle 16^' 
 
 Shrimp 164 
 
 Tomato 16 
 
 Walnut No. 1 164 
 
 Walnut No. 2 165 
 
 SAUCES— 
 
 A simple brown 172 
 
 Capre Bechamel 176 
 
 Caramel 177 
 
 Celery 173 
 
 Cream Sauce for Cro- 
 quettes 173 
 
 Cranberry 172 
 
 Cider 177 
 
 Egg 176 
 
 French Hollandaiso 175 
 
 Hollandaise 53 
 
 Mint 173 
 
 Mushroom 174 
 
 Maple Sauce 177 
 
 Ovster 175 
 
 Parsley 176 
 
 Sauce "for Souffle 84 
 
 Spanish 168 
 
 Spanish Sauce (pudding).. 176 
 
 Tartare No. 1 . .175 
 
 Tartare No. 2 175 
 
 Tartare for fish 53 
 
 Tartare Tomato 174 
 
 Onion 174 
 
 SALADS— 
 
 Apple, Nut and Celery . . 113 
 
 Chicken 121 
 
 Corned Beef 120 
 
 Cream Salmon 116 
 
 Cucumber and Onion . . . .114 
 Cucumber and Tomato . . .112 
 
 Cold Slaw 112 
 
 Cream Slaw 120 
 
 Daisy 113 
 
INDEX 
 
 Egg 113 
 
 Fish 114 
 
 Fruit No. 1 118 
 
 Fruit No. 2 118 
 
 Fruit No. 3 118 
 
 (irape Fruit Ill 
 
 Heavenly Hash 119 
 
 Lobster* 120 
 
 Nut 117 
 
 Peanut 112 
 
 Potato No. 1 115 
 
 Potato No. 2 115 
 
 Potato No. 3 116 
 
 I'otato No. 3 116 
 
 I'olato No. 4 119 
 
 Salmon No. 1 121 
 
 Salmon No. 2 122 
 
 Salmon and Cucumber . . .121 
 
 Shrimp No. 1 117 
 
 Shrimp No. 1 117 
 
 Shrimp No. 2 117 
 
 Waldorf Astoria Ill 
 
 Walnut 112 
 
 SALAD DRESSINGS 107 
 
 Boiled, No. 1 105 
 
 Boiled No. 2 100 
 
 Boiled, for Vegetable Sal- 
 ads 108 
 
 Cooked No. 1 106 
 
 Cooked No. 2 106 
 
 Cream 109 
 
 Cream Sauee for Lettuce 
 
 or Cabbage 108 
 
 Dressing for Cold Slaw. . .110 
 
 French Dressing 108 
 
 Fruit '. 119 
 
 Croop of Salads Ill 
 
 Mayonaisc 110 
 
 Cream Salad Ill 
 
 Salad Dressing No. 1 . . . .107 
 
 Salad Dressing No. 2 108 
 
 Salad Sauce 107 
 
 Uncooked Salad Dre.ssing 108 
 
 SALMON— 
 
 Baked No. 1 43 
 
 Baked No. 2 44 
 
 Cream 44 
 
 Creamed No. 1 45 
 
 Creamed No. 2 45 
 
 Croquette 46 
 
 Escalloped 44 
 
 Loaf 46 
 
 Omelet 46 
 
 Sally Bunn 28 
 
 Sago for Invalids 359 
 
 Sago Milk , 360 
 
 SCOTCH— 
 
 Broth 85 
 
 Bread 21 
 
 Tomato Scones 159 
 
 Scornes 238 
 
 Short Bread 238 
 
 Shearing Buns 28 
 
 Sardines 52 
 
 SHERBET— 
 
 Blood Orange 340 
 
 Lemon 340 
 
 Mixed Fruit 340 
 
 Pineapple 341 
 
 Strawberry 340 
 
 White Velvet 341 
 
 Shrimp, Creamed 53 
 
 Shrimp Croquettes 157 
 
 Snip Doodles 239 
 
 Snow Apple 372 
 
 Snow Cream 367 
 
 Snow Eggs 135 
 
 Snow Eggs and Custard l.")6 
 
 Soda Cream 300 
 
 Sorbet 33X, 
 
 Southern Corn Muffins 29 
 
 SPANISH DISHES— 
 
 Enshilades 1 66 
 
 Tomales 167 
 
 Tongue and Spanish Sauce 165 
 
 Spanish Sauce 168 
 
 Spanish Sauce (Pudding) 176 
 
 STRAWBERRY— 
 
 Frozen 345 
 
 Syrup 302 
 
 Ice No. 1 339 
 
 Ice No. 2 339 
 
 Canned 310 
 
 Jam 310 
 
 Preserve 319 
 
 Squab Pie 69 
 
INDEX 
 
 >S(juirrel Pot I'ic; 69 
 
 String Beans 93 
 
 String Beans (excellent) 154 
 
 Snceatash 102 
 
 Bweet Breads, fried 15f 
 
 SOUP— 
 
 Amiier 32 
 
 Asparagus 33 
 
 Bean \ 33 
 
 Ch'eam of CJelery 34 
 
 (!ream of Spinach 40 
 
 Chicken 34 
 
 Clam 34 
 
 Dried Pea 35 
 
 Egg 35 
 
 Egg Balls No. 2 U 
 
 Fish 35 
 
 Mock Bisque 35 
 
 Milk Tomato 36 
 
 Noodle 36 
 
 Okra 36 
 
 Onion 37 
 
 Philapelphia Pepper Pot. 37 
 
 Pouree of Peas .38 
 
 Eaisin Porridge 38 
 
 Tomato '. 38 
 
 Vegetable 39 
 
 White Almond 39 
 
 White Potato 39 
 
 T 
 
 To Cook Eggs in Shell 363 
 
 To Prepare Bread Crumbs . . . .377 
 
 To Weigh Without Scales 390 
 
 Time Table for Cooking Vege- 
 tables 104 
 
 Tomales 167 
 
 Tomatoes a la Creme 103 
 
 Tomatoes, Canned 317 
 
 TOMATO— 
 
 Catsup 328 
 
 Omelet 139 
 
 Pickle 326 
 
 Pickle (green) 324 
 
 Pickle (Sweet) 326 
 
 Tomatoes Preserved (Ripe) . . .320 
 
 Tomato Sauce 52 
 
 Tomato Soup 38 
 
 Tomatoes Stuffed 102 
 
 Tomatoes Whole 328 
 
 Tongue in Aspic Jelly No. 1.. 88 
 Tongue in Aspic Jelly No. 2. . 88 
 Tongue with Spanish Sauce ..165 
 
 TURKEY— 
 
 Koast, New England style o2 
 
 Roast No. 2 63 
 
 Dressing with Oyster .... 64 
 
 Dressing for 64 
 
 Raisin Stuffing 61 
 
 Vegetables No. 1 375 
 
 Vegetables No. 2 375 
 
 Turbot Fish , 43 
 
 Tutti Fruitti 278 
 
 Tanglefoot Cakes 2.34 
 
 Taffy Ice Cream 356 
 
 Taffy Molasses 355 
 
 TAPIOCA— 
 
 Cream 260 
 
 Custard 260 
 
 Fruit , 260 
 
 Jelly 281 
 
 Tartlet Custard 284 
 
 Tartare Sauce (for fish) 53 
 
 TEA— 
 
 Apple 359 
 
 Beef 360 
 
 Corn 36] 
 
 Oatmeal 360 
 
 Texa- Jund)lcs 239 
 
 Toast 362 
 
 Beef 364 
 
 Water 360 
 
 V 
 VEAL— 
 
 Balls 83 
 
 IMarbled 85 
 
 Souffle 84 
 
 Souffle (Sauce lor) 84 
 
 Pressed 83 
 
 Stuffed with green peas . . 82 
 
 Wash Day Pie 80 
 
 A^enison Stew 70 
 
 Venison Steak 70 
 
 Venison Eib Roasted 70 
 
INDEX 
 
 VEGETABLE— 
 
 Pot Pie 372 
 
 Roast with Gravy 373 
 
 Soup 39 
 
 Vegetables 91 
 
 Vinegar Easpberry 201 
 
 Vegetable Turkey- No. 1 375 
 
 Vegetable Turkey No. 2 375 
 
 W 
 
 Waffles 30 
 
 Waffles (Rioc) 30 
 
 \\'afers (C'hoeolate) 230 
 
 Wafers (Walnut) 240 
 
 WALNUT— 
 
 Sandwich Xo. 1 1G4 
 
 Walnut Sandwieh Xo. 2 . .165 
 
 Cakes 210 
 
 Roast with Mushroom 
 
 Sauce 371 
 
 Caramels 352 
 
 Salad 112 
 
 Roast 371 
 
 Waldorf Astoria Salad Ill 
 
 Wash Day Meat Pie 80 
 
 WATER— 
 
 nCi-li W'itliout Scales 390 
 
 Ice '. 333 
 
 Currant 301 
 
 Melon Preserved 320 
 
 How to Drink 389 
 
 Gum Arabic 300 
 
 Lime 36;" 
 
 Toast 360 
 
 What Shall We Drink 83 
 
 Whey 366 
 
 Whey Rennet 360 
 
 Whey Orange 359 
 
 Whipped Cream 281 
 
 Whipped Cream Pie •. .287 
 
 White Potato Soup 39 
 
 White Velvet Sherbet 341 
 
 White Almond Soup 39 
 
 \\hite Sau':'e \'eal SoutHe .... S4 
 
 Whole Wheat Bread Xo. 1 13 
 
 Whole Wheat Bread Xo. 2. , . Ki 
 
 Whole Wheat Muffins 2w 
 
 Whole Tomato for Winter . .328 
 
 Wild Duck (Roasted) 66 
 
 Wine and Cracker 368 
 
 Wine Dandelion 298 
 
 Y 
 YEAST— 
 
 Potato Yeast No. 1 11 
 
 Potato Yeast No. 2 12 
 
 Hot Weather Yeast 12 
 
 Yorkshire Pudding 75 
 
ADVERTISEMENTS 
 
 Rocding & Gowcr's 
 
 Brand of 
 
 OLIVE OIL 
 
 Is conceded by ]>arties 
 knowing what olive 
 oil .should be, to be 
 superior to all other 
 makes. Tf you want 
 to be sure of gettini;^ a 
 
 Pure, Wholesome Oil 
 
 ask your o^rocer for 
 Roedin<^ & Gower's 
 Brand. We are als(^ 
 the larg'est firm in 
 Cen 1 ral Calif o r n i a 
 ]>uttin«^ up Ripe and 
 Green Pickled Olives. 
 For further ])articu- 
 lars address 
 
 l^ocding & Gowcr 
 
 Fresno and Fowler 
 
 California 
 
ADVERTISEMENTS 
 
 Arcade Stables 
 
 WILKINS & WILKINS, Proprietors 
 
 First -Class 
 
 Livery 
 
 Feed and 
 
 Sale Stables 
 
 HORSES BOUGHT AND SOLD 
 
 Telephone John 311 8^6 I Streej 
 
 Fresno, - - - California 
 
ADVERTISEMENTS 
 
 ADAM D. WILSON, M. D. 
 
 Physician and Surgeon 
 
 Fowler - ... - Cal 
 
 We carry everything in the line of 
 
 FURNITURE 
 
 D. H. WILLIAMS 
 
 Fresno .. .,.,,.- - California 
 
 FRANK H. SMORT 
 
 Attorncy-at-Law 
 
 Fresno National Bank Building', Fresno, Cal 
 
 M. SAIER 
 The Jeweler of Fresno 
 
 Cut (ila-^s and Silverware, also (rold Headed 
 
 Canes and Silk Umbrellas. 
 1*>17 Mariposa Street. 
 
ADVERTISEMENTS 
 
 Office Hours 
 Until 9 a. m., 1 to 3 p. m., 6 to 8 p. m. 
 
 DR. WILLIAM T. CRAWFORD 
 
 Diseases of the Stomach a Specialty 
 
 Office Opposite Postoffice. Residence North Sixth Street. 
 
 Fowler - California 
 
 M. V. Hartranft Geo. F. Hall 
 
 Manag-ing Fditor Associate Fditor 
 
 The Pacific Fruit World 
 
 $1.00 per year. One every week. 
 Main Office, Times Building, Los Angeles. 
 
 DR. G. L. LONG 
 
 Fiske Block, Cor. Mariposa and J Streets 
 
 Phone James 211 F 
 
 resno 
 
 C. L WALTER 
 Real Estate 
 
 1119 J Street, - - Fresno. Cal 
 
ADVEKTIbEMENTS 
 
 The Sufferer From 
 Poor Harness 
 
 is not the horse only. 
 His owner also suffers 
 financially. Cheapness 
 and inferioritj^ do not 
 a Iwaj's g-o together. Our 
 prices are not hig-h, yet 
 we sell excellent 
 
 HARNESS. 
 
 Found that by so doing 
 we made more friends 
 and moi'e uToney. By 
 selling' reliable g'oods at 
 moderate prices we have 
 won the confidence and 
 the trade of this section. 
 These things won't g'all the horse nor the pocket. We also 
 
 carry the larg-est assortment of buggies and wag^ons in San 
 
 Joaquin vallej'. 
 
 LYONS-BOLES CO 
 
 1142-48 I street 
 
 Fresno, Cal 
 
 M. A. MORRISON, M. D. 
 
 Physician and Surgeon 
 
 Residence North Sixth Street — Phone Main 73 
 Office Walter Block — Phone Main 71 
 
 Fowler. 
 
 California 
 
 The l\eliabie 
 
 Lyman's Blue Brand Raisins 
 
 Packed h\ 
 
 FRANK LYMAN CO 
 
 BUYKRS, PACKERS AND SHIPPERS 
 
 Packingr-house, vSouth I Street, FRESNO, CALIFORNIA 
 
ADVERTISEMENTS 
 
 FRESNO'S 
 
 Big, Busy Drug Store 
 
 SAN JOAQUIN DRUG CO 
 
 Phone Main 135. 1933 Mariposa Street, Opposite Gratid 
 
 Central Hotel. Fresno, California 
 
 MAIL 0RDERJ> FILLED PROMPTLY 
 
 F. E. COOK 
 
 Lawyer 
 
 Fresno National FRKSNO 
 
 Bank Building: ^ CAL 
 
 Office Hours: Office Phone Blue 12 
 
 9 to 12 a. m.; 1 to 5 p. m. Res. Phone Rlack 758 
 
 DR. R. B. COCKRILL 
 
 Dentist 
 
 CROWN AND BRIDGE WORK A SPRCIALTY 
 
 Office with Drs. Maupin FRESNO 
 
 Rooms 5 and 6, Patterson Block CAIv 
 
 Subscriptions taken for any NEWSPAPER 
 
 or MAGAZINE published in the 
 
 world at Publishers rates. 
 
 All the Late Novels Carried in Stock 
 
 1113 J street n J (Tporlpv 
 
 Fresno, California Vx. i • \_'V,al iK^y 
 
ADVERTISEMENTS 
 
 Louis Einstein & Co 
 
 Fresno, - - California 
 
 The Great Mail Order House of Central California 
 
 fTHE BEST ASSORTMENT 
 Always UHE BEST FACILITIES 
 i THE LOWEST PRICE 
 
 Pierce Motorettes 
 
 Knox Mobiles 
 
 Olds Mobiles 
 
 Toledo Touring- 
 Cars 
 
 Auto Cars 
 
 Repairs for all makes of 
 
 Gregory & Co ^^ ^^^^^L^^- 
 H. L CHAMBERLAIN 
 
 1923 Tulare St., Fresno 
 
 Harness and Saddles 
 
 Carriage Trimming. R^epairing. 
 Prices l^easonable 
 
 Phone Blue S82 
 
ADVERTISEMENTS 
 
 HOLLAND'S 
 
 Marisposa and K Sts., Fresno 
 
 Want you as a customer. 
 
 You are always welcome. 
 
 Best Prices. Best Service. 
 
 WE : WANT : YOUR : EGGS 
 
 I^' BARNETT SANATORIUM 
 
 A First-Class 
 Private Hospital 
 
 Cor. Fresno and S. Sts. 
 Tel. James 251 Fresno, Cal 
 
 The List of Dainties 
 
 enumerated in this book 
 are many, but you will 
 not be happy unless you 
 have some of 
 
 NORTON & BRUNTON'S 
 
 Tee Cream or Candy to 
 serve with them. Call 
 Phone Main 64. 
 
 1139 J St., Fresno 
 
ADVERTISEMENTS 
 
 DEXTER STABLES 
 
 J. R. McKAY. Proprietor 
 
 Livery and Feed Stable 
 
 Special Attention 
 Given U) Transient. 
 
 Telephone Main 32 ttv /^^ i 
 
 I and Kern Streets -b reSttO, Ual 
 
 Hoy Lee 
 
 Furnisher of Chinese Labor 
 
 p. (). Bcix 101. - Fowler, Cal 
 
 Jordan Young 
 
 THE MAN OF ALL WORK 
 
 Will act as caterer, till 
 vour orders iOr all kinds 
 ol fresh vej4"etal)les in sea- 
 son; also lor fruits, nuts, 
 etc. 
 
 All Work Done in a Reliable Manner 
 
ADVERThEMENTS 
 
 44 
 
 BALDY" 
 
 The Popular Caterer 
 
 CO 
 
 2 
 
 a. 
 
 3 
 
 o 
 ^ 
 
 3 
 
 O 
 
 3 
 
 (G. B. HAMILTON) 
 
 RESTAURANT 
 
 Seventh St.. ()pi)()site tlu Lniiiher Yard 
 
 MEALS AT ALL MOURS 
 
 i 
 
ADVERTISEMENTS 
 
 Fancher Creek Nurseries (inc.) 
 
 Our reputation for sending out GOOD 
 STOCK, true to label, is well established. 
 Our stock of everything in the FRUIT 
 TREK LINE is complete. We are the 
 largest growers in the state of Grape Vines, 
 Ornamental Plants and Field Grown Roses. 
 
 Geo. C. Roeding, Pres. and Mgr 
 
 1215 J St. (Main Office) Fresno, Cal 
 
 Donahoo, Emmons & Co 
 
 The Supply House at Fresno in 
 
 Hardware Stoves 
 
 Plumbing Bicycles 
 
 Receipt for Lemon Pie 
 
 By W. PARKER LYON, of Fresno 
 
 Sit on a hot stove and stir constantly — just 
 as if one could sit on a hot stove without 
 stirring constantly. 
 
 Sofas like mother used to use at 
 
 W. Parker Lyon's 
 
ADVERTISEMENTS 
 
 Hours 9 to 5 Phone Blue 36 
 
 DR. FRANK D. WOLFE 
 
 Dentist 
 
 1935 Mariposa Street 
 With Dr. Montg-omery Thomas Fresno, Cal 
 
 HEADQUARTERS 
 
 FOR 
 
 Agricultural Implements 
 
 Bu^ggies and Wagons 
 
 Pumping Plants 
 
 FRESNO AGRICULTURAL WORKS 
 
 Fresno, - Califoi^nia 
 
 Hours 9 to 5 Tel. Blue 36 
 
 DR. MONTGOMERY THOMAS 
 
 Dentist 
 
 1935 Mariposa Street 
 
 Fresno, Cal 
 

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 HECKMAN 
 
 BINDERY INC. 
 
 ^ APR 89 
 
 N. MANCHESTER, 
 INDIANA 46962