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 I ' , ' . . 1 , > , 
 
 Sfl71i4D2 
 
ours 
 
 Class. 
 Book.. 
 
 
 Copyright ^^. 
 
 \9of/ 
 
 COPyRIGHT DEPOSIT. 
 
 to 
 
 3 
 
 to 
 
 5 
 
 to 
 
 3 
 
 to 
 
 4 
 
 to 
 
 3 
 
 to 
 
 iy4 
 
 Minutes 
 1 to 3 
 1 to 3 
 
 Coffee 
 
 Mutton, leg . . . 
 Ham, weight 12 
 Turkey, weight 
 Corned Beef or 
 Fowl, weight 4 
 Chicken, weight 
 
 Lobster 20 to 30 
 
 Cod and Haddock, weight 3 to h pounds 20 to 30 
 
 Halibut, thick piece, weight 2 to 3 pounds 30 
 
 Bluefish and Bass, weight 4 to 5 pounds 40 to 45 
 
 Salmon, weight 2 to 3 pounds 30 to 35 
 
 Small Fish 6 to 10 
 
 I'otatoes, white 20 to 30 
 
 Potatoes, sweet 15 to 25 
 
 Asparagus 20 to 30 
 
 Peas 20 to 60 
 
 String Beans 1 to 2V2 
 
 Beets, young 45 
 
 Beets, old 3 to 4 
 
 Cabbage 35 to fiO 
 
 Turnips 30 to 45 
 
 Onions 45 to 60 
 
 Parsnips 30 to 45 
 
 Spinach 25 to 30 
 
 Green Corn 1 2 to 20 
 
 Cauliflower 20 to 25 
 
 Tomatoes, stewed 15 to 20 
 
 Rice 20 to 25 
 
 IVIacaroni 20 to 30 
 
BROILING. 
 
 Hours Minutes 
 
 Steak, one inch tliiek 4 to 6 
 
 Steak, one and one-half inches thick 8 to 10 
 
 Lamb or IMutton chops 6 to 8 
 
 Quail or Squabs 8 
 
 Chickens 20 
 
 Small tliin fish 5 to 8 
 
 BAKING. 
 
 Bread (white loaf) 45 to 60 
 
 Bread (graham) 35 to 45 
 
 Biscuits or rolls (raised) 12 to 20 
 
 Biscuits, baking powder 12 to 15 
 
 Gems 25 to30 
 
 Cake (layer) .'. 20 to 30 
 
 Cake (loaf) 40 to 60 
 
 Custards 30 to 45 
 
 Baked Beans 6 to 8 
 
 Beef, sirloin or rib, rare, weight 5 pounds ... 1 5 
 
 Beef, Sirloin or rib, Avell done, weight 5 pounds ] 20 
 
 Mutton, (saddle) IVi to 11/2 
 
 Lamb, (leg) l^A to 13^ 
 
 Lamb (i'orequarter) 1 to IVi 
 
 Veal (leg) 'SV2 to 4 
 
 Veal (loin) 2 to 3 
 
 Pork, young, (chime or spare rib) S to 3^4 
 
 Chicken, young, (weight 3 to 4 pounds) 1 to li^ 
 
 Turkey, (weight 9 pounds) 2\'[^ to 3 
 
 Goose, (weight 9 pounds) 2 
 
 Duck (domestic) 1 to I14 
 
 Duck (wild) 20 to 30 
 
 Grouse 25 to 30 
 
 Partridge 45 to 50 
 
 Fish (thick) weight 3 to 4 pounds 45 to 60 
 
 Fish (small) 20 to 30 
 
 NOTP] — Length of time for cooking fish and meat does not de- 
 pend so much on the number of pounds to be cooked as the extent of 
 surface exposed to tlie heat. Boston Cooking School. 
 
mmm 
 
 mmmmm m m mmmmmmmmmmm 
 
 Warren 
 Savings Bank 
 
 Capital and Surplus $700,000.00 
 BANKING BY MAIL 
 
 
 A cook book is a very necessary article; 
 so is a 
 
 BANK BOOK 
 
 A checking account with a bank is a 
 convenience no housekeeper should 
 be without. By paying your bills by 
 checks you are enabled not only to 
 keep your accounts straight, but you 
 have receipts for all disbursements — in 
 the cancelled checks which are re- 
 turned to you. 
 
 In our Savings Department interest at 
 4 percent., (compounded and credited 
 semi-annually) is allowed, and small 
 deposits receive the same careful at- 
 tention that is given to large ones. An 
 invitation is extended to all to open an 
 account with the 
 
 "Old, Strong and Reliable' 
 
 @ [i]i[^' (!][£] |[eI@|[^ if£( [@! |@! [[DJilBlild} |[i]i|@ [El i@' (s] Idl' (£l 
 
M i 
 
 The 
 
 Warren Cook Book m 
 
 m 
 
 m ' 
 
 M 
 
 
 Compiled and Arranged by the 
 
 Second Auxiliary Missionary Society 
 
 Formerly the 
 
 Young Ladies' Missionary Society 
 Of the Presbyterian Church 
 
 m 
 
 M 
 M 
 
 THIRD EDITION 
 
 Carefully Graded and Adapted to Every Day 
 Use in Any Household 
 
 Wan 
 
 WARREN, PA., DECEMBER 1908 
 
 m 
 
 MMMQMMMBMQMM U ^O^M^MMMMMMM. 
 
 THE WARREN MIRROR. PRINT. 
 
i of CONGRESS 
 
 Qpies RtK'O'ved 
 
 10 1908 
 
 yi,<nt tjixrv _ 
 
 0^ XXc. fio. 
 t)pi - O.I J 
 
 Entered according to Act of Congress in the year 1908 by the Second Auxiliary Missionary 
 
 Society of tlie Presbyterian Church of Warren, Pa., in the office of Librarian of 
 
 Congress at Washington. 
 
 PREFACE, ^^r 
 
 The Second Auxiliary Missionary Society, formerly the Young 
 Ladies' Missionary Society, of the Presbyterian Church of Warren, 
 Pa., takes great pleasure in offering the third edition of '' The 
 Warren Cook Book " to the public. 
 
 For twenty years The Warren Cook Book has been a guide 
 in many homes, receiving the highest commendation from those 
 who have followed its directions. 
 
 The demand for the book increases with each edition. The 
 last edition, (less than five years old), has been carefully revised 
 and enlarged and made up-to-date in every particular. 
 
 The new book has behind it the experience of one hundred 
 practical housekeepers. Each department has been compiled in a 
 most careful manner by the person whose name appears at the head 
 of the department. 
 
 It is believed the new edition of The Warren Cook Book will 
 meet the dem.inds of the average housekeeper better than many 
 books which sell for double the price. 
 
 The Society takes this opportunity to thank all its patrons 
 of the past and to bespeak for the new book the generous support 
 which has been accorded The Warren Cook Book in the years 
 that have gone by. 
 
 Mrs. J. W. Kitchen, 
 Mrs. W. J. Richards, 
 Mrs. W. S. Peirce, 
 Mrs. C. H. Smith, 
 Mrs. a. R. Blood, 
 I\Iiss Mary Kopf, 
 
 Cook Book Committee. 
 
Wyman & Conarro 
 
 The Only Reliable 
 
 Jewelers and Opticians 
 In Warren County 
 
 406 Pcnn'a Ave., W. 
 
 Warren, Pa. 
 
 WE DON'T PREACH LOW PRICES. THAT IS 
 WHAT WE PRACTICE 
 
 N. GREEMIND & SON 
 
 Indertakers and dealers in 
 furniture & Stone Vaults 
 
 EXCHANGE 
 
 BLOCK 
 
 Rour doors Hast of Sus= 
 
 pension 
 
 Bridge 
 
 J. B. MULLEN 
 
 DRUGGIST 
 
 Retail dealer in Drugs, 
 Chemicals and Toilet Articles 
 
 332 Penn'a Ave., W. Warren, Pa. 
 
 Washington Dye- 
 ing and Cleaning 
 ^^=Works^== 
 
 218 Pennsylvania Ave. 
 
 BELL TELEPHONE 445-B 
 
 l^umpbrey ^ De Lm 
 
 — Dealers in — 
 
 f resb, Salt and Smoked meats 
 Poultry, Card, €tc. 
 
 434 Penn'a Hoe., Ul. l)onhart Block 
 
 T. W. McNETT 
 
 Funeral Director 
 and Embalmer 
 
 OFF. HOTEL STRUTHERS 
 
 Phone 72-K Residence, 110 Penn'a Ave.. W 
 
 T. O. SLATER & CO. 
 
 HARDWARE SHORS 
 
 Household Rurnishings and General 
 
 Hardware 
 
A. R. BLACK 
 
 INTERIOR 
 DECORATIONS 
 
 Wall Paper and Fabrics of Every 
 Description 
 
 Tapestries, Laces, Draperies, 
 Interior Decorations 
 
 Designs and Estimates 
 Furnished 
 
 Contracts Promptly 
 Executed 
 
 223 PENNSYLVANIA AVE., W. 
 Both Phones Folkman Store 
 WARREN, PENN'A 
 
 Warren Table 
 Works 
 
 Manufaclurers o( 
 
 " The Warren Line " 
 of Bedroom Furniture 
 
 Dressers, Empress 
 Dressers, Chiffoniers, 
 Dressing Tables and 
 Beds -:- -:- -:- 
 
 In Oak, Mahogany 
 and Bird's Eye Maple 
 
 ALWAYS IN 
 
 ''Warren Quality" 
 WARREN, PA. 
 
 ^ v)/ li/ \t< Uy i)/ vt/ vih(' tl< vi/ \^t \ti\b\ki\k \ii iii\it\ki\ii^ vtn \^ \i/ \ti \ii \t/ it/ vi; «)/ vt< \ii «t/ li/ \ t/ \t/ xf/ \ki vl/ vt/ \ii vt/ v(/ Ktt Kii\b\ki\ti \l» \ii \ti <& 
 
 Good Bread 
 
 Is an Essential in Every Home 
 
 You can not accomplish this 
 unless you have a 
 
 Universal Bread Mixer 
 
 Saves Time — Saves Flour 
 
 REGULAR FAMILY SIZE WHICH 
 
 MIXES 4 LARGE LOAVES ONLY 
 
 COSTS $2.00 
 
 Pickett Hard^vare 
 Company 
 
 
XXXXJWXXXXXXXXXXXXXXXXXXXXX xxxxxxxxxxxxxxxxxxxxxxxxx 
 X X 
 
 X X 
 
 X 
 X 
 X 
 X 
 
 I Warren Trust Company 
 
 Acts as Administrator, Executor, Guardian x 
 
 X 
 
 and Trustee x 
 
 Also acts as a trusted agent, collecting income from 
 
 real estate or personal property, and x 
 
 invests same as directed x 
 
 irV 
 
 4 Per Cent on Interest ^ 
 
 Accounts V 
 
 X X 
 
 I WOULD LIKE TO DO YOUR BANKING I 
 
 xxxxxxxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxxxxx 
 
 X X 
 
 First National Bank I 
 
 WARREN, PA. 
 
 Capital $100,000 Surplus $100,000 5c 
 
 X 
 
 X 
 
 ^ Profit and Loss $34,000 
 
 X X 
 
 X X 
 
 x X 
 
 X X 
 
 X X 
 
 g Oldest Bank in Warren County g 
 
 X X 
 
 X X 
 
 X X 
 
 X X 
 
 X 4 Per Cent Paid on Deposits Compounded x 
 
 U Twice a Year I 
 
 X X 
 
 X X 
 XXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXX '. 
 
al(B]i®lfMlfHlp]f^[l]|B](l](s][ll M M [ll[B](l][sl[al[B](l:fll(B|fBllB|^ 
 
 II 
 Zl}t f ualitg mmh I 
 
 Better then other 
 kinds no matter 
 at ^^hat price 
 
 Sold only at 
 
 FEHLMAN'S 
 
^ 
 
 A. A. Davis & Company 
 
 Booksellers & Stationers 
 
 Wall Paper, Window Shades, Blank Books, Pocket 
 Books, a fine line of Holiday Goods, Picture Frames, 
 Etc., our Candy is Delicious. 
 
 b^^. 
 
 jd 
 
 The Green Photo Co. 
 
 Especially Attractive Pictures 
 at Popular Prices -:- -:- 
 Cameras and Photographic 
 Supplies -:- -:- -:- 
 
 Picture Frames and Mouldings 
 
 OVER CITIZENS NAT. BANK 
 
 Warren 
 
 Penn'a 
 
 C. W. BECKLEY 
 
 AT 
 
 Mills Bldg. Opp. Struthers Hotel 
 FOR 
 
 Chafing Dishes -- Toasters 
 
 Flat Irons - - Warming Pads 
 
 Renovators 
 
 OR 
 
 Anything Electrical 
 
 ^ «t< tt/ \i/ vt> «!/ vt/ \ti \ii \tt Ui \ii v(/ vt< «t« \ii \li it/ vt> \t/ \t/ 1(/ \ii «t/ vl/ vt/ \t/ \</ 1(/ \l/ \ti\ii \ti \i/ vi/ it< \ti Ui i(/ v(/ <t( tkr\t« \l/ ><< tt/ Ui \ti it/ it< vt/ \tt ^ 
 
 I Siegfried's Pharmacy | 
 
 The Up-to-date Drug Store 
 The Rexall Store 
 
 We have the exclusive sale of 
 
 "BERI" BEST FRENCH OLIVE OIL. 
 Olive Oil is better for Summer Cooking than lard or other 
 animal fats, because it is not heating nor does it cause 
 indigestion. WARREN, PA. 
 
 ■^ ifv <<\ «|x /(V «ft ^ it^ <f« i\ if« ^ 1f< ifx «t« )^ <(^ ift if( iV« 1^ f)\ (f \ «(\ (|« /|t iV> IV /|\ «(\ >|t /f \ /|x (f /|v «|\ If \ if|« «(\ (f \ If \ (f ) ii(\ «(t ii(\ If « /f « m n< 1^^ 
 
Drip! Drip! Drip! 
 
 TRY 
 
 BAYER 
 
 for Furniture 
 
 "Nuff Ced" 
 
 SPECIAL ATTENTION 
 GIVEN TO UNDERTAKING 
 
 What is more annoying 
 than a dripping faucet 
 
 If you will use the Bashlin Fau- 
 cet there will be no "drip". You 
 can place a new seat in it with- 
 out shutting the water off in the 
 cellar, etc. It always closes with 
 water pressure. Service guaran- 
 teed. :: :: :: :: :: 
 
 For sale by all Plumbers 
 
 Manufactured by 
 
 The Bashline Co. 
 
 WARREN, PENNSYLVANIA 
 
 
 
 
 
 Agents for All of the lead- 
 Allegrettis j^g ^^d most 
 Famous Choco- i . i 
 lates and Bon popular kmds 
 Bons of Perfume 
 
 The 
 Central Pharmacy 
 
 Newell & Gaughn 
 
 Proprietors 
 316 Second St. Opp. Savings Bank 
 
 Fine Prescrip- The best and 
 tion work our strongest Fla- 
 
 . ,^ . voring Extracts 
 specialty— two , c • 
 '^ and opices 
 
 Graduate Jry our Baking 
 Pharmacists Powder 
 
 M. &b G. Cousins 
 
 Millinery 
 
 Full line of ex- 
 clusive models :: 
 
 215 Liberty St. Warren, Pa. 
 
Every household should be 
 supplied with 
 
 Sabine's Curatine 
 
 Rheumatic Sufferers 
 
 who have not used 
 
 Crocker's Rheu- 
 matic Remedy 
 
 SHOULD DO SO 
 
 It is a most infallible remedy, 
 and we guarantee good results 
 or money refunded. 
 
 FOR SALE BY ALL DRUGGISTS 
 
 Uil 
 
 an infallible remedy 
 and cure for 
 
 Cuts, Burns, liarache, /Yost 
 Bites, Scalds, C/iappcd Hands, 
 Sun Burn and all Inflamation 
 
 For sale by all druggists 
 
 Prepared and guaranteed by 
 
 PHILLIPS DRUG CO. 
 
 Warren, Pa. 
 
 Prepared by 
 
 Phillips Drug Co. 
 
 WARREN. PA. 
 
 
 
 C. E. Metzger Co., Ltd. 
 
 WARREN, PENNSYLVANIA 
 
 HIS store and the people in it are for service; your 
 / service; not what we want, but what you want. 
 
 Filled with goods of the best quality we can 
 place before you, in a good, clear daylight store, 
 where you see what you are buying. These 
 prices are fair to both of us — your saving is as 
 important as our profits. We try to make you sure of it 
 by saying, "At any time if you are not satisfied with what 
 you get here, get your money back. When we've pleased 
 you, tell your friends; when you are displeased, tell us." 
 
 C. E. Metzger Co., Ltd. 
 
 WARREN, PENNSYLVANIA 
 
The City Market 
 
 No. 216 Hickory Street 
 
 High Grade 
 
 Fresh and 
 
 Salt Meats 
 
 A. M. ROGERS 
 
 Manufacturer of 
 
 ICE CREAM, SHERBETS 
 AND CANDIES 
 
 Sales Room, Lunch Room 
 
 and Ice Cream Parlor 
 No. 234 Penn'a Avenue West 
 
 ALLEN'S SHOE STORE 
 
 —SOLE AGENTvS FOR- 
 
 PATRICIAN 
 
 — AND— 
 
 RALSTON HEALTH SHOES 
 
 No. 103 Liberty Street 
 Warren, Pa. 
 
 J. G. Johnson B. R. Rrickson 
 
 The Banner 
 Grocery 
 
 Try Our Sunshine Flour 
 
 No. 301 Penn'a Avenue East 
 
 Both Phones 
 
 KOPF &. 
 
 HENRY 
 
 — Dealers in— 
 
 GROCERIES 
 AND PROVISIONS 
 
 Canned and 
 
 Pickled Goods 
 
 No. 334 Water Street 
 
 WARREN, PA. 
 
 IS FRESH MADE 
 
 IS HOME MADE 
 
 OUR LARD 
 
 SHORTENS 
 
 TASTES RIGHT 
 
 AND SAVES MONEY 
 
 R. H. & D. L. LEWIS 
 
 No. 304 Penn'a Av. W. 
 
WARREN 
 NATIONAL BANK 
 
 BANKING SERVICE 
 
 IJanks are becomin^^ more and more the custodians of the 
 funds of the people of both larjre and small means. This 
 is due to a wider appreciation of the value of bankino: ser- 
 vice as its usefulness is extended and its methods become 
 better known. In the case of 
 
 "The Warren National Bank" 
 
 the "BEST" service is assured. Its officers aim in everj^ 
 wa3' to protect the interests of its patrons, making- use of 
 ever}- means of precaution. Its up-to-date svstem of ac- 
 curacy and promptness is combined with the same careful 
 attention to large or small depositors. 
 
 PAYS 4 PER CENT 
 
 C. H. SMITH CO., Ltd. 
 
 WARREN, PENN'A 
 
 Importers and Retailers 
 
 Everything that is Good, Nothing that is Inferior 
 
 WOMEN'S APPAREL— SECOND ELOOR 
 
 Suits, Cloaks, Furs, Dresses, Undergarments, Corsets, Waists, Etc. Misses, 
 Children's and Infants' Wear, Millinery and Boys' Clothing. 
 
 MAIN FLOOR 
 Dress Goods, Silks, Trimmings, Gloves, Neckwear, Laces, Embroideries, No- 
 tions, Ribbons, Hosiery, Umbrellas, Linens, Etc. 
 
 THIRD FLOOR 
 
 Carpets, Rugs, Mattings, Lace Curtains, Linoleums, Etc. 
 
 BASEMENT 
 
 China, Cut Glass, Trunks and Bags, Etc. 
 
 WE INVITE YOUR PATRONAGE 
 
THE WARREN COOK BOOK 
 
 INDEX 
 
 Almond, Bread, 21S 
 
 Cake, 162-176 
 
 Cream Candy, 259 
 
 lee Cream, 200 'i07 
 
 Prune Filling, 170 
 
 Pudding, 133 
 Almonds, to Blancii, 26o 
 
 Salted, 258 
 Ambrosia, 229 
 Apple, Baked, 133 
 
 Crab Jelly, 225 
 
 Dessert, 144 
 
 Dumplings, 132 
 
 Fried, 65 
 
 Fritters, 95 
 
 Jelly, 227 
 
 John, 132 
 
 Kuchen, 154 
 
 Pie, 153-154 
 
 Pie, Dried, 156 
 
 Pudding. 132 
 
 Salad, 86-87 
 
 Sauce, 46 
 
 Sauce Cake, 174 ~ 
 
 Snow, 222 
 
 Tapioca, 144 
 
 Water, 221 
 Apricot, Saiice, 144 
 Apricots, Jellied, 144 
 Artichokes, 64 
 Asparagus. J^oiled, ti4 
 
 BakecL 65 
 
 Canned, 237 
 
 Creamed. 64 
 
 On Toast, 65 
 Aspic, Jelly, 100 
 
 Mushrooms in 9!.i 
 
 Tongue in 99 
 Bacon Cri>ips, 113 
 
 And Liver, 41 
 Banana, Fritters, 95 
 
 Ice Cream, 206 
 
 Pudding. 145 
 
 Sherbet. 211 
 
 Whip, 145 
 Barlcv. Cruel. 220 
 
 Water, 217-221 
 Bean, Pickles. 259 
 
 Salad. 86-S7 
 
 Soup, ]S 
 
 Beans, P.aked, 65-66 
 Canned, 237-23S 
 l>ima, 66 
 String, 66 
 Beef. Braised, 35-36 
 Boiled Corn, 37 
 Cannelo7i, 37 
 Creamed. 3'i 
 Cottage Pie, 39 
 Essence. 218 
 Friz/.iod, 3'i 
 Hash. o9 
 Loaf, 38 
 Omelet. 38 
 Pie, 39 
 
 Pot Roast, 37 
 Roast, 37 
 Roll, 38 
 Sansaae. 3S 
 Steak.' ]}roiled, .35 
 Steak, Fried, 35 
 Steak, Pann(>d, 36 
 Steak. Scalloped, 3; 
 Steak. Smothered, 3'. 
 Steak, Stufl'ed, :'8 
 Tea, 218 
 Tongue, 38 
 Beet. Greens. 67 
 Pickles, 240 
 Relish, 67 
 Salad, 86-S7 
 Sandwich, 125 
 Beets, 6G 
 
 Canned, 237 
 Belgian Hare, 57 
 Biscuit, Baking Pud, li7 
 Graham, 117 
 Mapie Sugar, 117 
 Twin, 117 
 Sour Cream, 11"^ 
 Bisque, Fig. 225 
 Glace,' 145 
 Ice Cream, 207 
 Lemon, 208 
 Ovster, 20 
 Blackberrv, Cake, 163- 
 174-175" 
 
 Jelly. 224-225 
 Pickles, 239 
 Blanc Mange. 21^ l-U' 
 Bluefish, Baked, 25 
 
 Boiled Water, 204 
 Boiled Dinner, 65 
 Boquet Delicious, 145 
 Bouillon, Tomato, 23 
 BREAD, 103-105 
 Bread, Almond, 21S 
 Bran, 105-218 
 Brown, 106-107 
 Brown Boston, 107 
 Brown Oat Flake, 
 
 108 
 Brown Steamed, 106 
 Buns, Cinnamon, 1 10 
 Cake. Coffee, HI 
 Cake, Ourrantj 111 
 Dutch, 108 
 Entire Wheat, J 09 
 Ginger, 136-179-182 
 Graham, 107-lOS 
 Jars, 2(;5 
 Pudding, 133-134 
 Rolls, 111 
 Rusk, 112 
 Rye, 110 
 Salt Rising, 110 
 Sponge, 104 
 Sticks, 110 
 Yeast, 104 
 Boston Cream, 145 
 BREAKFAST DISHES, 
 
 113 
 Broth, Oucken, 219 
 
 Mutton, 218 
 Buckwheat, Batter, 122 
 
 Cakes, 122 
 Buns, 110 183 
 Cabbage, Bculed, 67 
 Cooked, 63 
 Cold Slaw, 67-63 
 (Ireamed, 67 
 Fried, 68 
 Ladies, 68 
 Pickled, 241 
 Salad, 87 
 Scalloped, 68 
 AVilted, 67 
 CAKE, LAYER, 762 
 Cake. General Direc- 
 tions, 162 
 Almond, 163 
 
INDEX 
 
 CAKE, Cont. 
 
 r.altimorc Lady, 163 
 Blackben y Jam, 165 
 Black and Whito, 103 
 Chocolate, 163- lOl 
 Cheap. 164 
 Coffee, 111 
 Common. 163 
 Corn. 118 
 Cream, 164 
 L>andy, 16.5 
 Delicate. 164 -165 
 Devils Food, 165 
 Ice Cream, 165-166 
 Isabel 1. 166 
 Johniiv, 118 
 Jell\ KcUod, 107 
 Layer, 166 167 
 Lemen Jelly, 166 
 Lemon Sponge, J 'JO 
 Maple Supar, J07 
 Orange, 167 
 Prune Almond, 167 
 Ribbon. 16S 
 Filden, 168 
 White, 16S 
 Yellow. 168 
 
 CAKE LOAF, 174 
 
 Cake. Anirel Food, 
 
 174 
 Angel CocoanuE, 174 
 Apple Sause, 174 
 Arciiangol, 174 
 Blackberry Jam, 175- 
 
 176 
 Black Cap, 175 
 Chocolate, 175176 
 Clove. 175 
 Coffee, 111 
 Corn, lis 
 Currant, 111 
 Cream Almond, 176 
 Cream Sour. 17G 
 Delicate. 177 
 Devils. il7f-177 
 Fruit. 177-17S 
 Ginger Bread, 179 
 Gold, 178 
 Hickorv Nut, 179 
 Lily. 170 
 Molasses, i7!( 
 MaliogHnv, ISO 
 Nut. ISO" 
 Pound. ISO 
 Tumbler. 180 
 
 CAKE, Cont. 
 Turk, ISO 
 Quick, 180 
 Sunshine, 180181 
 Sponge, LSI -223 
 Si)onge, Boded, 1S2 
 Sponge, Chocolate, 
 
 181 
 Spice, 182 
 Spanish. 183 
 Spaisnh Buns, 183 
 Virginia. 183 
 Walnut. 183 
 White. 183184 
 
 CANDY COOKED, 253 
 
 Butter Scotch, 253 
 Caramel. 2.53 
 Caramels, Chocolate, 
 
 253 
 Caramels. Cocoanut, 
 
 254 
 Caramels, Mapb. 256 
 Cocoanut Bar. 2.14 
 Cracker Jack. 254 
 Cream, 254 
 Directicms for I'ull- 
 
 ing. 257 
 Fill l;isque. 255 
 Fi'idiiP. 12S-25r,-25fi 
 Glace Nuts, 2.".6 
 Orapcfruit Peel, 254 
 Hops. 256 
 Lemon Clear, 256 
 Maple Sugar, 256 
 Mint Paste, 261 
 Mississippi Pecan, 
 
 256 
 Orange Peel, 254. 
 Penoche, 257 
 Peanut, 257-258 
 Popcorn Balls. 257 
 Pralines. 258 
 Puffed l^ice. 2.58 
 Sea Foam, 258 
 Taffy, Vanilla, 258 
 Taflv, Vinegar, 250 
 Tafl'5\ White, 250 
 Texas Chips, 2."»S 
 White,. Old F.ash- 
 
 ioned, 250 
 
 CANDY UNCOOKED, 
 250 
 
 Almond Creams, 2.)0 
 Chocolate, 2.59 
 
 CANDY, Cont. 
 
 Chocolate Cream, ?60 
 Chocohite Pepper- 
 mints. 260 
 Cocoanut CVeam. 260 
 Creams. 261 
 Cream Clierries. 260 
 Date t;reams. 260 
 English Walnut. 260 
 French Cream. 259 
 Fondant. 261 
 Frnils Glaced. 261 
 Hickory nut, 260 
 Neapolitan, 260 
 Orange, 260 
 Walnut. 261 
 
 CANNED FRl'IT, 229 
 
 Cantaloupe, Si.iced, 240 
 Carrots, Fried, 69 
 Stewed. 69 
 
 CATSUPS, 250 
 
 Catsup. Cold, 250 
 
 Cucumber. 252 
 
 Currant, 252 
 
 Crape, 251 
 
 Tomato, 2.50 
 Cauliflower. Breaded, 60 
 
 Cieamed. 60 
 
 Pickled. 241 
 
 Steamed, 60 
 
 Stewed. 60 
 Celerv, Sauce. 48 
 
 Salad. 86-87 
 
 Soup, 10-2-23 
 
 CHAFING DISH, 128 
 
 Eggs Curried, 128 
 Eu2s with Cheese, 
 
 i'28 
 Fruit with Sauce, 
 
 128 
 Fiogs Lees, 129 
 Fudge, 128 
 ^Macaroons with 
 
 Sauce. 120 
 ]\iushrooms Creamet!, 
 
 129 
 ]\lusliro':>ms A-la-Sa- 
 
 bine. 129 
 l\hishrooms & Sweet- 
 breads. 130 
 Ovsters, Creamed, 
 
 120 
 Oysters Fricasee, 120 
 Ovsters Panned, 1.30" 
 
TIIE WAREEN COOK BOOK 
 
 CHAFING DISHES, Cont. 
 
 Sweetbreads Cream - 
 ed, 130 
 
 Welsh Rarebit, 130 
 
 Woodcock, Scotch. 
 130 
 Charlotte Husse. 147 
 Cheese, Balls, 95 
 
 Cream of, 97 
 
 Croquettes, 97 
 
 With Eggs, GO-128 
 
 Fondue, 96 
 
 With Macaroni, 72-73 
 
 Ramakins, 96 
 
 Salad, S7 
 
 Straws, 96 
 
 Sandwiclies, 96-1-25- 
 126 
 
 SoulUe, 95 
 Cherry., Candy, 260 
 
 Conserves, 230 
 
 Ice, 211 
 
 Pie, 155 
 
 Salad, 87 
 
 Soup, 19 
 Chestnut Stuffing, 58 
 Chicken. Boiled, 51 
 
 Broiled. 51 
 
 Broth, 219 
 
 Capons, 52 
 
 Creamed, 53 
 
 Croquettes, 97 
 
 En Casserole, 54 
 
 Fricasee, 54 
 
 Fried. 54 
 
 Maryland, 51 
 
 Patties, 100 
 
 Pie, 53 
 
 Pressed, 52 
 
 A-la Providence, 52 
 
 Roast. 51 
 
 Salad, 88 
 
 Sandwich, 125 
 
 Scalloped, 54 
 
 Smothered, 52 
 
 Terrapin. 52 
 
 CHILI SAUCE, 250-251 
 
 Chocolate, Cake. 163-164- 
 175-176481 
 Candy, 25;;-259-?.60 
 Cookies, 187 
 Cream, 144 
 Cream Filling, 169 
 Custard. 147 
 frosting, 171 
 
 CHOCOLATE, Cont. 
 
 Ice Cream, 207 
 
 Vie, 155 
 
 Pudding. 134-135-147 
 
 ilaisins, 90 
 
 toauce. 141-210 
 
 To Drink, 200 
 Chops, Ivarab, 40 
 
 Mutton, 40 
 
 Pork, 41 
 Charlotte llnsse. 147 
 Chow Chow, 242 
 Chowder, Cabbage, 240 
 
 Clam, 27 
 
 Corn, 241 
 Clam Chowder, 27 ' 
 Clams. Deviled, 29 
 
 IMinced, 31 
 Chaniug Fluid, 2(12 
 Cocoa, Muffins, 121 
 
 To Drink. 200 
 
 Balls. 192 
 
 Cake, 174 
 Cocoanut, Balls, 102 
 
 Cake. 174 
 
 Candy. 25I-2G0 
 
 Cookies. 187 
 
 Cream, 147 
 
 To Drink, 200 
 
 Filling. 16!) 
 
 Pie, J 55 
 Codfish, Balls, 28 
 
 Boiled. 2(- 
 
 Creamed, 34 
 Coffee, After Dinner, 1'j8 
 
 Boiled. 19S 
 
 Bread, 111 
 
 Bran. 199 
 
 Cafe Glace, 199 
 
 Filtered, 198 
 
 For One. 198 
 
 Jelly, i47 
 
 COLD DESSERTS, i-;^, 
 
 Cold Slaw, 67-f.8 
 
 CONFECTIONf.RY Sec 
 
 Candy, 255 
 
 COOKIES, 187 
 
 Cookies, Bi'own Sugar, 
 187 
 
 Buttermilk. 187 
 Childrens, 188 
 Chocolate, 187 
 Cocoanut, 187 190 
 
 COOKIES, Cont. 
 
 Cream. 187 
 
 Drop. 192 
 
 Fig, 188 
 
 Fruit. 192 
 
 Ginger, 188 
 
 Ginger Snaps, 190 
 
 Hermits. 191 
 
 Jellv. 190 
 
 Jumbles, 190-191 
 
 Lemon Snaps, 191 
 
 ^lacaroons, 193-194 
 
 Peanut, 18S 
 
 Pepper NTuts. 191 
 
 Raisin. 189 
 
 Sand Tarts, 191-192 
 
 Scotch. 189 
 
 Sour Cieam. 190 
 
 S.)ur Milk, 191. 
 
 Spice, 189 
 
 Sugar, 189 
 
 Tavlor, 194 
 
 White, 190 
 Corn. Baked, 70 
 
 Boiled (ireen. 70 
 
 Cake. 118 
 
 Canned, 23S 
 
 Chowder, 241 
 
 Fritters, 71-119 
 
 Gems, 12r. 
 
 Griddle Cakes. 122- 
 12." 
 
 Meal Gruol 220 
 
 INleal l\his]i. 115 
 
 Meal Pudding, 137 
 
 Mntbns, 120 
 
 Oysters, 70 
 
 Pudding. "0 
 
 Salad. 241 
 
 Smothered. 70 
 
 Soup. 18-19 
 Cranberry. Dumpling, 134 
 
 Frappe. 211 
 
 Jelly. 226 
 
 I'uddinj?. 134 
 
 Poll, 134 
 
 Sauce, 46 
 Cream, Candv. 261 
 
 Cake. 104-176 
 
 Cookies, 187-190 
 
 Filling. 168-169 
 
 Puffs. 196 
 
 P.iffs. Fried. 118 
 
 Pie, 155 
 
 Sauce, 141-150 
 
 Toast, 222 
 
INDEX 
 
 Croquettes, Cheese, 97 
 
 Chicken. 97 
 
 Ham, 43 
 
 Macaroni, '98 
 
 Parsnip. 74 
 
 Potato, 76 
 
 Potato Sweet. 79 
 
 Rice. 98 
 
 Salmon. 98 
 
 Veal. 98 
 Cvontons. 19 
 Crullers 194-195 
 Cucumber. Catsup. 2.12 
 
 Cooked. 71 
 
 Fried, 71 
 
 Pickle*. 241-2-1:2 
 
 Salad. 243-88-02 
 
 St u lied, 71 
 Currant, Bread. Ill 
 
 Catsup, 257 
 
 Conserve. 230 
 
 Jelly. 225-227 
 
 Pie, 154-155 
 
 No Cooking. 230 
 
 Marmalade. 230 
 
 Punch, 202 
 
 Sherbet, 211 
 
 Water, 222 
 Custard, Baked, 148 
 
 (varameb 145 
 
 Cliocolate. 147 
 
 Junket, 219 
 
 Maple, 149 
 
 Orance. 15C 
 
 Pie, '] 55-157 
 
 Rennet, 219 
 
 Soft, 219 
 Cutlets. i:<;g 99 
 
 Pish, ol! 
 
 Lobster, 99 
 
 Veal, 4r-9s 
 
 Veal in Cheese, 98 
 Dandelions. 71 
 Date. Pie, 71 
 
 Creams, 2t'0 
 
 DESSERTS COLD, 144 
 Apricots Jellied. 144 
 Apricot Sauce. 144 
 Apple, 144 
 Apple Tapioca, 144 
 Banana Pudding, 14-5 
 Banana Whip, 145 
 Bisque (ilace. 145 
 Boquet Delicious, 145 
 Boston Cream. 145 
 Caramel Custard, 145 
 
 DESSERTS, COLD, Cont. 
 
 Cream le'lv. 22(' 
 Cream de Kus?e, 146 
 Cliarlotte Russe, 147 
 Chocolate Cream, 1 17 
 Chocolate CustanLl 47 
 Cliocolate Pudding. 
 
 147 
 Cocoanut Cream. 147 
 Corn Starch P)id 
 
 diuir. 146 
 Custard Baked, 148 
 Delicious Pudding, 14S 
 Floating Island, 14S 
 Ginger Cream, 148 
 Fruit, 148 
 Italian Cream, 1-19 
 Junket, 219 
 Lemon Cream, 149 
 Maple Custard. 14!> 
 ilaple Pudlino. 150 
 Marshmaliow Crean, 
 
 Marshmaliow Pud- 
 ding, 149 
 Orange Custard. 150 
 
 151 
 Orange Snow, 150 
 Prune Pudding, 150- 
 
 151 
 Prune Whin, 150 
 Snow Pudding Iced. 
 
 208 
 Snow Puddin;/. 151 
 Spanish Cream, 151 
 Sponge Cream Mox, 
 151 
 
 DOUGHNUTvS, 194-195 
 
 DRINKS, 198 
 
 Chocolale, 200 
 Cocoa, 200 
 Coffee. 198- 190 
 Eiig Nog, 203 
 Cider Eizg Nog. 203 
 (4rape Juice, 203 .''il 
 Lemonade, 200-201 
 Orangeade, 201 
 Punch, 201-202-204 
 Raspberry Mint 203 
 Raspberry Vinegar, 
 
 203 
 Water, Polled, 204 
 
 Duck, Roasted. 54 
 
 Roasted. Wild, 55 
 Roasted, Red Head, 
 55 
 
 Dumpling. Apple, 132 
 Craiil)erry, 134 
 Strawberry, 140 
 
 EGGS, 5o 
 
 Egg. Balls, 60 
 
 Cutlels. 99 
 
 Nog. 203 
 
 I'udding. 135 
 
 Sa^ad. "8S-b9 
 
 Sauce. 4 7 
 
 Soup, 19 
 Eggs, Baked, 60 
 
 Eoile.l, 00 
 
 Breaded. 113 
 
 With Cheese, 60 
 
 Cmiied. 128 
 
 Di-viied. 61 
 
 Fondue, (il 
 
 Kentucky, 61 
 
 And Lemon, 219 
 
 For Luncheon, 6.t 
 
 Omelet. 01 
 
 Omelet, Ham 61 
 
 Omelet, Tomato, 62 
 
 Pickled, 62 
 
 Poached, 62 
 
 Sandwich, 126-127 
 
 Scrambled, 63 
 
 Spanish. 62 
 
 Stull'cd in Nest, 62 
 
 With Tomato. 60 
 
 And Toast. 63 
 
 ENTREES, 95 
 
 Egg Nog, 203 
 
 Egg Plant. Fried, 71 
 
 With Cheese, 72 
 
 Stuffed, 72 
 Fig, Bisque, 255 
 
 Cookies, 188 
 
 Filling, 169 
 
 Green Tomato, 234 
 
 Pudding. 135-136 
 
 Sandwich, 126 
 FiiHngs, Cream, 168 169 
 
 Cream, Sour, 167 
 
 Cream. Nut, 169 
 
 Chocolate, 169 
 
 Cocoanut, 169 
 
 Iml'. 169 
 
 French. 169 
 
 Lemon, Cocoanut, 170 
 
 Marshmaliow. 170 
 
 Nut or Fruit. 170 
 
 Orange, 170 
 
10 
 
 THE WARREN COOK BOOK 
 
 FILLINGS, Cont. 
 
 Pistachio, 170 
 Prune AJnioiu!, i70 
 Stravvborry, 170 
 
 FISH, 2 5 
 
 Fish, Blue Baked, 25 
 Boiled, 26 
 Breaded. 27 
 Broiled, 27 
 Cod Balls, ifi 
 Cod, Creamed, 34 
 Cod, Fresh, 26 
 Creajued, 28 
 Courbillion. 28 
 Cutlets, 30 
 Filling for, 26 
 Fried.' 29 
 Mackeral, Salt, 27- 
 
 114 
 Salmon, Baked, 2G 
 Salmon Croquettes, 
 
 33-98 
 Salmon Loaf, 32 
 Salmon, Steamed, 3:1 
 Sardines, Fried, 27 
 
 170 
 Shad, Baked, 26 
 Shad. I'lanked, 32 
 Shad Roe, 26 
 Smelts Fried, 29 
 Trout. 27 
 On Toast, 29 
 Tuj-bot, 33 
 
 Flaxseed Lemonade, 221 
 
 Flour Uruel, 220 
 
 I'ondant, 261 
 
 FOOD FOR TilF SICK, 
 
 Frappe, Cranberry, 211 
 Ginger Ale;, 203 
 Lemon, 212 
 
 FRIED CAKES, 19/1-195 
 
 Fritters. Apple. 95 
 
 Banana, 95 
 
 Baloort, IP; 
 
 Corn. 71.-1.19 
 
 Ham. 113 
 
 Jolly Bovs. 119 
 
 Oyster Plant, 74 
 
 Parsnip. 119 
 Frogs Le;i;s l'"'ried. 129 
 Frozen Pud ling, 207 
 
 FROSTINGS, 171 
 
 Frosting, Boiled, 171 
 Caramel, 171 
 Choe.date, 171 
 Maple Sugar, 17l 
 
 Fruit, Cake, 177 178 
 Canned, 229 
 Cookies. It2 
 With Sauce, 128 
 Gla.-eu. 261 
 Drinks, 200 
 rilling, 170 
 Lemonaile, 201 
 Pudding, 136-148 
 Punch, 202 
 
 Fudge, 128-255-256 
 
 GAME, 51 
 GEM.S, 117 
 
 Gems. Corn Meal, 120 
 
 '.Graham, 119 
 
 Kornlet, 120 
 
 Wiieat. 120 
 Giblet Gravy, 58 
 
 Ginger, Bread, 136-179- 
 182 
 
 Cookies, 188 
 Cream, 148 
 Drops, 192 
 ice, 211 
 Ice Cream. 2(>S 
 
 Snaps. 190 
 Ginger Ale Frappe. 203 
 Goose. B(jast, .^).'? 
 
 With Saner ]<j-aut, 
 56 
 
 Graham, Biscuit, 117 
 Bread, 107-108 
 Gems. 119 
 Mush. 115 
 Pudding, 137 
 AVaffles, 124 
 
 Grapes. 230 
 
 Grape. Juice, 221 -20:; 
 Catsup. 2.-.1 
 Conserve, 230 
 Jam. 231 
 Jelly, 226 
 Spiced, 231 
 
 Grape Fruit. F'eel 254 
 Salad. 89 
 
 Griddle Cakes, Buck- 
 wheat, 122 
 Corn, 122-123 
 No Ecgs, 122-123 
 Flannef, 123 
 Mince. 114 
 Potato. 12r^ 
 Kice, 123 
 Sweet Milk, 123 
 Grouse, Jiroiled. 56 
 
 Chestnut Stuffing, 
 
 56 
 Larded, 56 
 Gruel, Arrowroot, 2:10 
 Barl(!y, 220 
 Corn)neal. 220 
 Flour. 220 
 Oatmeal, 2;:0 
 Haju, Baked, 42 
 Balls. 43 
 Boiled. 42 
 Broiled, 42 
 Croquettes. 43 
 Fritters. 113 
 Omelet, 61 
 Sandwich. 126 
 Hash. Bake<|, '^.9 
 Hermits, 191 
 Hints. Helpfid, 261 
 Hominy, 72 
 Hqp Yeast, 104 
 Horseradi'sih iSauce, 18 
 Huckleberry. Pie, 156 
 
 •lellv. 226 
 ICES, 205-21 1 
 Ice. Cherry, 211 
 
 Cianherry. 211 
 Currant, '211 
 Ginger, 211 
 Lemon. 21 1 
 Mint. 212 
 Orange, 212 
 Basiiberrv. 213 
 Strawlieiry, 2\i 
 
 ICE CREAM, 20: 
 
 lee Cream, Directions tor 
 Freezing, 205 
 Almond. 20n 
 Angel, 206 
 Banana. 200 
 P.iR((ue, 207 
 Caramel. 2-')7 
 Chocolate, 207 
 CoflTee. 207 
 I'rench, 207 
 
INDEX 
 
 11 
 
 ICE CREAM, Cont. 
 
 Frozen I'luldiris;, 20.' 
 
 Lemon Hisque. :i''lS 
 
 Miuaroon, 208 
 
 Waj.lo, 209 
 
 Molina t, 20& 
 
 Pcael;, 200 
 
 Pineapple. 209 
 
 Kaspherrv, 20!) 
 
 Eic<; Pudding, 208 
 
 Snow. 210 
 
 Strawborrv, 2 JO 
 
 \'ani!ia, 210 
 Ice Civani rJake, IG.'i 1«)6 
 Ice Croam Sawe, Choco- 
 late, 2L0 
 
 Colleo, 210 
 
 Maple, 210 
 Indian Pudding. 137 
 Jam, «5rape, 2;{1 
 
 Jim, 2Vil 
 
 StrawlviTV, 2'j4 
 Javelle Water" 26.5 
 Jell ice. 222 
 JELLIES, 224 
 Directrons loi- Mak'np, 
 
 224 
 Jelly, Aspic, CO 
 
 Bar-!c-;)nc. 224 
 
 Blackix'iry. 224 
 
 r.laek Paspberrv, 2?.5 
 
 Coffee, 147 
 
 Cranberry, 226 
 
 Ciabupplo, 225 
 
 Cream. 220 
 
 Curnint, 2'>5-227 
 
 Dam.5on. 220 
 
 Four FruiK 226 
 
 Grape, 220 
 
 Grap;- Jt duince. 221 
 
 Huckleberry, 220 
 
 Mint & Apple, 227 
 
 Orange, 227 
 
 Peaeli. 227 
 
 Quince, 227 
 
 Red Raspberry, 227 
 
 Tomato. 92 
 
 ^ enison. 223 
 Jelly Cakr. 167 
 Johnnv Cake, US 
 Jumbles, 190 I'H 
 Junket. 21V 
 Junket Custard 219 
 Kidney, .Oeviled, 113 
 
 Stewed, 41 
 
 Kouniis, 221 
 
 Lamb, Barbacued, 40 
 
 Broiled, 40 
 
 Chops, 40 
 
 Pvoast, 39 
 
 Koast Quarter, 40 
 
 Sandwich, 120 
 Lemon, !3isque. 20S 
 
 Cake. 106 
 
 Candy. 250 
 Cream, 149 
 
 And Egir. 219 
 
 Filling, 170 
 
 Frapi)e, 2i;3-212 
 
 Ice, 211 
 
 Pie, 150-157 
 
 Queens, 192 
 Sauce, 141 
 
 Sherbet. 212 
 
 Snaps. 191 
 
 Syrup, 201 
 Lemonade, 200 201 
 Lemonade. Flaxseed, 221 
 
 Fruit, 201 
 
 Irish Moss. 221 
 
 Pin(!apple. 2)1 
 Lettuce, 72 
 
 Sandwich. 12(i 
 Liv(!r & Onions, 40 
 Liver & Bacon, 41 
 
 LITTLE CAKES, 192 
 
 Lobster, to Open, 30 
 
 Cutlets, 30-99 
 
 Salad, 90 
 
 Sauce, 48 
 
 Stewed, 33 
 Macaroni, Boiled, 72 
 
 Croquettes. 9b 
 
 And Ch.H'se. 72 /3 
 
 With Tomato, 7 2 
 Macaroon Ice Cj'cam, 20S 
 Macaroons, Oatmeal, 19" 
 
 Peanut. 19-: 
 
 With Sauce, 129 
 Mackerel. Salt, 27 
 
 Creamed. 114 
 Maple. Biscuit. 117 
 
 Candv. 25'? 
 
 Cake. 1()7 
 
 Custard Px;. 2 57 
 
 Caramels, 2.56 
 
 Frosting, 171 
 
 Ice Cream. 201) 
 
 Parfait, 214 
 
 Sauce. T42-21(' 
 Marmalade, 2?.l-2.« 
 
 Marguerites, l!'3 
 ilarshmalknv, Filling, 170 
 Cream. 119 
 
 Pudding, 149 
 Mayonnaijie. 85 
 MEATS & SAUCES, 35 
 Meat Cakes. 39 
 Meat Pie, 39 
 Milk to Scald, 264 
 Minoe Meat, 157-L58 
 
 Mock. 158 
 
 Griddle Cakes. 114 
 Mint Ice. 212 
 
 Jelly, 227 
 
 Paste, 261 
 
 Punch, 202 
 
 Sauces, 46 
 
 MISCELLANEOUS, 262 
 
 Molass^^s, Cake, 179 
 
 Candy, 257 
 MoinsBie, Coffee, 214 
 
 Neapolitan, 214 
 
 Peach, 214 
 
 Pineapple, 215 
 
 Red Raspberry. 215 
 
 Sultana Roll,' 215 
 
 Walnut, 215 
 
 MUFFINS, GEMS, ETC. 
 117 
 
 Muffins, Bran, 105-218 
 Breakfast, 120 
 Cocoa. 121 
 Com, 120 
 No Fug, 121 
 Rice, "121 
 Sally Lunn, 122 
 Wheat, 120 
 Mush. Corn, 115 
 Gratham,, 115 
 Oatmeal, 115 
 Mushrooms, in. Aspic, 99 
 A-lia-Sabine. 129 
 Baked, 115 
 Creamed. 73 
 Sauce, 48-49. 
 Stewed, 73 
 
 And Sweetbreads, 130 
 And Tongue, 99 
 Mushroom Onudet. 115 
 
 Patties. 100 
 Mustard. Dutch, 252 
 :Made. 252 
 Pickles, 244 
 Tomato, 252 
 
12 
 
 THE WARREN' COOK BOOK 
 
 MiittoiT, Broth, 218 
 Chops, Broiled, 40 
 Chops, Fried, 40 
 Chops, Panned, ±0 
 Leg, Boiled, 4U 
 Roast, 29 
 Never Fail Cakes, 193 
 Nuts and Peaches, 99 
 
 Glace, 256 
 Nut, Cake, 179-180 
 Ca,kes, 193 
 Candy, 256 
 Filing), 170 
 Salad, 90 
 Sandwich, 127 
 Noodles. 20 
 Noodle Soup, 20 
 Oat Flake, 115 
 Patmeal, Gruel, 220 
 Muish, 115 
 Macaroons, 193 
 iSoup, 221 
 Water, 222 
 Olive Sandwicth, 126 
 Omielet, Beef, 61 
 Ham, 61 
 MoisihiPoom, 115 
 Plain, 62-61 
 Tomato, 62 
 Onions, au grartin, 73 
 Boiled, 73 
 lE'S call oped, 73 
 Fried, 73 
 And Liver, 40 
 Pickles, 245 
 Stuflfed. 73 
 Orangeade, 201 
 Orange. Cake. 167 
 Candy, 260 
 Compote, 208 
 Custard, 150 
 FiUling. 170 
 Ice. 212 
 Jdly, 227 
 Marmalade, 231 
 Peel, Candied, 254 
 Pie, 158 
 'Sauce, \\-2 
 .Sherb?t. 212 
 Snow, 150 
 Tart, 161 
 Oyster, Bisoive, 20 
 Cakes, 114 
 Cocktail. 31 
 Fritters, 74 
 Patties, 100 
 
 OYSTER, Cont. 
 
 Plant, 74 
 
 Sauce, 48 
 
 Soup, 20 
 
 Stuffing, 58 
 Oysters, a-la-Thoriidik:e, 
 32 
 
 Cora, 70 
 
 Creamed, 129 
 
 Frilcaseed 129 
 
 Fried, 29 
 
 Panned, 32-130 
 
 Scalloped, 33 
 
 (Stewed, 33 
 Oxalic Solution, 263 
 PamiCiakies, see Griddle 
 Cakes, 122 
 
 PARFAIT, 213-223 
 
 Parfait, Angel, 213 
 
 Cafe, 214 
 
 Maple, 214 
 Parsnips, Boiled, 74 
 
 Creamed, 75 
 
 Fried, 74 
 
 Stewed, 74 
 Parsnip Cakes, 74 
 
 Croqueittes, 74 
 
 Fritters, 119 
 
 Oysters, 74 
 Paste, Pie, 153 
 
 Plain, 153 
 
 Puff, 153 
 
 PASTRY, 153 
 
 Pattic Cas.'s 100 
 
 Potato Ca=ies, 77 
 Patties, Chicken, 100 
 Mushroom. 100 
 Ovster. 100 
 Sweetbread, 100 
 Pea Soil].. 21 
 Peas. Boiled. 7-'^ 
 Canned. 2;^S 
 Peanut, Candy. 257-258. 
 Cookies, 188. 
 Macaroons, 194. 
 Sandwich, 126. 
 Soup, 21. 
 Peaches, Canned, 231-232 
 Peach, Ice Cream, 203. 
 Jelly, 227. 
 Kuchen, 158. 
 Mangoes, 244. 
 Marmalade, 232. 
 
 PEACH, Cont. 
 
 Mousse, 214. 
 
 Pickles 244-245. 
 
 Pie, 158. 
 
 Sherbet, 213. 
 Pear, Chip, 233. 
 
 Marmalade, 233. 
 
 Salad, 90. 
 Pears, Baked, 232. 
 
 Canned, 232. 
 
 Spiced, 232. 
 Pepper, Fillings, 7b. 
 
 Pickled, 246. 
 
 Stuffed, 75. 
 Pimentos, Stuffed, 75. 
 
 PICKLES, 239. 
 
 Pickles, Directions for, 
 239 
 
 Bean, 239 
 Beet, 1240 
 Blackberry, 239 
 Cantaloupe, 240 
 Chowder, 240 
 Chowder, Cabbage, 
 
 240 
 Chowder, Corn, 241 
 Cliow Ohow, 242 
 Corn Salad, 241 
 Cucumber, 241-242-24.'? 
 Cucumber Salad, 243 
 Erie, 242 
 French 242 
 German Sauce, 243 
 India, 243 
 Mango, 243 
 Mango, Peach, 244 
 Mfxed, 244 
 Mustard, 244 
 Onion 245 
 Picallilli, 245 
 Spioed, 245 
 Peach, 245 
 Plum, 246 
 Pepper, 246 
 Raisin, 246 
 Sandwich, 125 
 Spaniiish Sauce, 246 
 Sweet, 247 
 Tomato, 247 
 Tomato, Ripe, 247 
 Tomato, Sweet, 247 
 Turnip, 247 
 Vinesrar for Cucum- 
 ber, 248 
 Watermelon, 248 
 
INDEX 
 
 15 
 
 Pie, Apple, 153 
 
 Apple, Cue tar d, 154 
 
 Apple, Dried. 156 
 
 Apple Kuch«n, 154 
 
 Chess, 154 
 
 Chicken, 53 
 
 ClKO'Cokite, 155 
 
 Cherry, Mock, 155 
 
 Cocoainut, 155 
 
 Coitta'ge, 39 
 
 Crust, 153 
 
 Cream, 155 
 
 Currantt, 154-155 
 
 Custard, 155 
 
 Custard, Maple, 157 
 
 Date, i56 
 
 Hu(»k>leberry, 136 
 
 Kuahen, Apple, 154 
 
 Kuclien, Peach, 158 
 
 Lemon, 156 
 
 Lemon, Cream, 157 
 
 Meat, 39 
 
 Minoe, 157-158 
 
 Mince, Mock, 158 
 
 Orange, 158 
 
 Paste, Plain, 153 
 
 Paste, Puflf, 153 
 
 Peach, 158 
 
 Pieplant, 159 
 
 Pieplant, Cream, 159 
 
 Pigeon, 56 
 
 Piiaeapple, 160 
 
 Pot. Veal. 44 
 
 Potato, 159 
 
 Prune. 160 
 
 Pumpkin. 159 
 
 Raisin, 160 
 
 Raspberry, 160 
 
 Rice, 160 
 
 Snow, 160 
 
 Squash, 161 
 
 Strawberry, 160 
 
 Washington, Cream, 161 
 Pieplant, Canned, 234 
 
 Pie, 159 
 Pigeon, Broiled, 56 
 
 Pie, 56 
 Pigs in Blanket, 114 
 Pigs Feet Broiled, 42 
 Pineapple, Canned, 233 
 
 Ice Cream, 209 
 
 Lemon ade. 201 
 
 Mousse. 215 
 
 Pie. 160 
 
 Salad. 87 
 
 Sherbet, 213 
 
 Spiced, 234 
 
 Plum Pudding, 137 
 Plums, Spioed, 246 
 Popcorn Balls, ■ 257 
 Potato, Cakes. 76, 114 
 
 Oases, 77 
 
 Chips, 76 
 
 Croquietttt5, 76 
 
 Painoaki's, 123 
 
 Pie, 159 
 
 Puff, 78 
 
 Puree, 20 » 
 
 (Salad, 91 
 
 Soup, 20 
 
 Stuti'ing, 55 
 Potatoes, Baked, 75 
 
 Boiled, 76 
 
 Browned, 76 
 
 Creamed, 76 
 
 Disked, 77 
 
 Escalloped, 77 
 
 Fried, 77 
 
 Fried French, 77 
 
 Mashed, 77 
 
 Lyonnaise, 78 
 
 Oak Hill, 78 
 
 Rioed, 77 
 
 Sacked, 78 
 
 Sour, 78 
 
 Stuffed, 78 
 
 A-'la-Creole, 79 
 Potato. Sweet, Balls, 79 
 
 Cakes, 79 
 
 Croquettes, 79 
 
 Puree, 21 
 Potatoes, Sweet, Ba'ked, 
 78 
 
 Candied, 79 
 
 Glazed, 79 
 Pork. 41 
 Pork and Beans, 65 
 
 Cake, 180 
 
 Chops, 41 
 
 Chops. Broiled, 41 
 
 With Fried Apples, 41 
 
 Pvoaet, 41 
 POULTRY & GAME, 51 
 
 PRESERVES, 229 
 Puff-^. Cream, 196 
 
 Creaim, Fried. 118 
 
 Potato, 78 
 
 Raisin, 139 
 Prune, Almond FilliMg. 170 
 
 Cake, 167 
 
 Pie. 160 
 
 Pudding, 150-151 
 
 Whip, 150 
 
 Pumpkin IMc, 159 
 Punch, Can I on, 202 
 
 Currant, 202 
 
 Kruit, 201-202 
 
 Crape, 204 
 
 Mint, 202 
 
 liasp berry, 203 
 
 Tea, 200 
 
 Tutti Frutti, 202 
 
 PUDDINGS, HOT, 132 
 
 Pudding, Almond. 133 
 Apple, 132 
 
 Apple Dumpling, 132 
 Apple, Haked, 132 
 Apples, Boiled, 132 
 Birds Nest. 133 
 Bread, 133-134 
 Brown Betty, 133 
 Buckeye, 133 
 Caa^amel, 134 
 Chocolate, 134-135 
 Christmjas, 135 
 Cottage, 134 
 Cornmeal, 70-137 
 Cranben-y, 134 
 CranbeiTy Diimpling, 
 
 134. 
 Egg, 135 
 Fig, 135-136 
 Fruit, 126 
 Ginger, 136 
 Ginger Bread, 136 
 Graham. 137 
 Indian, 137 
 Mountain Dew, 137 
 Peach Kuchen, 158 
 Plum, 137 
 Queen, 138 
 Raisin Puffs, 139 
 Rice, 223 
 
 Rice & Peach, 138 
 Rice Meringue, 138 
 Rice, Old Fkshioned 
 
 138. 
 Rice, Without Eggs. 138 
 Steamed, 132-139 
 Strawberry Short 
 
 Cake 139 
 Strawberry, 140 
 Suet, 140 
 Tapioca, 141 
 
 PUDDINGS, COLD, see 
 
 Cold Desserts. 144 
 
 PUDDING SAUCES, 140- 
 141 
 
14 
 
 THE WAKREN COOK BOOK 
 
 Pudding Sauce, Aprioot, 
 144 
 Cream, 141-150 
 iQ'iooolate, 141-210 
 Coffee, 210 
 Cornstarch, 14tj 
 Hard, 141 
 Lemon, 141 
 Maryland, 142 
 Maipie, 210 
 Orange, 142 
 Sour, U2 
 
 Strawiberry, 140-142 
 [For Suet, 140 
 Vanilla, 142 
 YeLlow, 142 
 Quince, Honey, 234 
 
 Jelly, 226-227 
 Quail, Broiled, 57 
 
 iRoast, 57 
 Rabbit, Belg-ian Hare. 67 
 Fricassee, 57 
 Panned, 57 
 Radishes, 79 
 Raisin, Cooikies, 189 
 Pie, 160 
 Pickles. 246 
 Puffs, 139 
 Raisins, Cliocolate, 96 
 Raspberry, Ice, 213 
 Ice Cream. 209 
 Jelly, 225-227 
 Momsise. 214 
 Pie, 160 
 Punch, 203 
 Sherbet, 213 
 Vinegar, 203 
 No cooking, 230 
 Reed" Birds, 59 
 Rennet. Custard, 219 
 Rice, Boiled, 79 
 Croquettes. 98 
 C riddle Cakes, 123 
 Merinoriie. 138 
 nVlnffins. 121 
 Pie. 160 
 Puff'Pd. 258 
 Pudding. 138-223 
 'Water, 222 
 Rflck Biscuit, 194 
 Rolls, Parker House. Ill 
 
 Sausage, 114 
 Ru^k, 112 
 
 SALADS, 86 
 
 Salad, General Directions, Sally Lunn, 122 
 
 Apple & Celery, 86 
 
 Bean, 86 
 
 Beet, 86-87 
 
 Cabbage, 87 
 
 Cabbage & Apple, 87 
 
 CantaJouipe, 87 
 
 Celery & Pineapple, 
 87 
 
 Celery & String 
 
 Beans, 87 
 
 Cheese, 87 
 Cherry, 87 
 
 Chicken, 88 
 Cold Slaw, 68 
 
 Com, 241 
 
 CueximbeT, 88-243 
 
 Cucumber & Swieet 
 bread, 92 
 lEgg. 88-89 
 
 Endive & Bacon, 89 
 Fruit, 89 
 
 Crape & Pecan, 90 
 Qrapefruit, 89 
 Craipefruit & Celery, 
 89 
 
 Lettuce & Onion, 90 
 Lettuce & Pepper, 90 
 Lobster, 90 
 Pea, 90 
 
 Pecan & Grapes, 90 
 Potato, 91 
 Russian, 91 
 Salmon, 91 
 Shrimp', 91 
 Spinach, 92 
 iSweetbread & Cu- 
 cumber, 92 
 Tomato, 92 
 Tomato' & Chives. 92 
 Tomato Jelly, 92 
 Vegetable, 92 
 Watercress. 93 
 Waldorf, 93 
 
 SALAD DRESSINGS, 83 
 
 Salad Dressings, Boiled, 83 
 Cream. 84 
 Frencth. 85 
 Fruit. 85 
 Lobster. 85 
 Mayonnaise, 85 
 Sovir iCream, 86 
 For Salmon, 86 
 Sauce Tartare. 86 
 
 SANDWICHES, 125 
 
 Sandwiches, Beet, Cheese, 
 125 
 
 Cheese, Hot, 95-125 
 
 Cheese & Pickle, 125 
 
 Chicken, 125-127 
 
 Club, 125 
 
 Egg, 126-127 
 
 Fig, 126 
 
 Ham, 126 
 
 Lamb, 126 
 
 Lettuce, 126 
 
 Olives, 126 
 
 Peanut, 126 
 
 Russian, 126 
 
 iNeufchatel, 126 
 
 uSardine, 127 
 
 Tongue & Chicken, 
 127. 
 
 Xut & Egg, 127 
 Salmon, Baked, 26 
 
 C.noquetteis, 33-98 
 
 Loaf, 32 
 
 Salad, 91 
 
 Steamed, 33 
 Salsify, Creamed, 74 
 
 Fritters, 74 
 
 Siioup, 21 
 Sardines, Fri/ed, 27 
 Sardine Sandwiches, 127 
 
 SAUCES, MEAT. 46-47- 
 48 
 
 Sauce, Apple, 46 
 Bechamel, 48 
 Brown, 47 
 Brown Flour, 47 
 Caper, 46 
 Celery, 48 
 Cranberry, 46 
 dream, 70-99 
 Drawn Butter, 47 
 Egg, 47 
 Cibfet, 58 
 HollamJ,, 48 
 HorseradisQii, 48 
 Lobster. 48 
 Mint, 46 
 
 Mushroom, 48-49 
 Ovster, 48 
 Stock, ' 45 
 Tartare, 48-86 
 Tomato, 47 
 White. 47-54 
 Worces'tershiire. 48 
 
INDEX 
 
 15 
 
 SAUCES, PUDDING, 141 SOUPS, Cont. 
 
 Sauer Kraut, 80 
 Sausage, Beef, 38 
 
 Pork, 42 
 
 Rolls, 114 
 Scrapple, 43 
 Shad. P,ake<i. 26 
 
 Planked, 32 
 
 Roe, 2G 
 
 SHERBET, 211 
 
 Sherbet, Banana, 211 
 
 Currant, 211 
 
 Lemon, 212 
 
 Orange, 212 
 
 Peach, 213 
 
 Pineapple, 213 
 
 StrawberrA\ 213 
 Shrimp Salad," 91 
 
 SICK, FOOD FOR, 217 
 
 Slaw, Gold, 67-68 
 Smelts, Fried, 29 
 Souffle, 95 
 
 SOUPS, 17 
 
 Soup. General Directiofne, 
 17 
 Bean. Black, IS 
 Bouillon. 18 
 Bouillon, Tomato, 23 
 Celerv. 19-223 
 Corn," 19 
 
 Coirn, Cream of. 18 
 iCherrj', 19 
 Croutons, 19 
 Egg, 19 
 Oatmeal, 221 
 Oyster, 20 
 Oyster Bisque, 20 
 Noodle. 20 
 Noodle. German, 19 
 Pea, Cream, 21 
 Pea, Dried, 31 
 Peanut. 21 
 Poitato. 20 
 Puree. Pod;a.to. 20 
 Puree, Sweet Potato. 
 
 21 
 Puree. Tomato. 22 
 Salsify. 21 
 Rpanikh. 22 
 Soring. 22 
 Stock. 17 
 
 Stock, to Clarify, 18 
 
 Tomato, Cream, 22-23 
 
 Tomatci I'uree. 22 
 
 Tomato with Sago, 22 
 
 VeaJ, 23 
 
 Vegetable, 23 
 Spinach. Boiled, 80 
 
 Salad, 92 
 Squabs, 56 
 
 Squasb, Summer, Boiled, 
 SO. 
 
 Fried, 80 
 
 Steamed, 80 
 Squas'h, Winter, Baked, 
 80 
 
 Pie, IGl 
 
 Steamed. 80 
 Squirrel, 57 
 Stains, to Remove, 262- 
 
 263-266 
 Stock, W.hite. 17 
 
 To Oarify, 18 
 
 For Sauces, 45 
 Strawberries, Canned. 234 
 Strawberry Ehimplimgs, 
 140 
 
 Filling, 170 
 
 Joe, 213 
 
 loe Cream, 210 
 
 Jam, 234 
 
 Pie, 160 
 
 Preserveis, 234 
 
 Pudding. 140 
 
 Sauce, 140-142 
 
 Short Cake, 139 
 
 Syrup, 201 
 Stuffing, Chestnut, 58 
 
 Oyster, 58 
 
 Potato, 55 
 Succotash, 80-81 
 Sultama RoU, 215 
 Sweetbread Patties, 100 
 
 Salad, 92 
 Swt^'dtbrtads. Ore-amied, 
 100-130 
 
 Larded. 43 
 
 AVith :\Iushrooms. 130 
 
 Tapioca. Apple. 144 
 
 Pudding. 141 
 Tart*. Banbury. 161 
 
 ilociha. 193 
 
 Orange. 161 
 
 Sand. 191-192 
 
 Tea, How to Make, 199 
 
 Beef, 218 
 
 Iced, 200 
 
 Punch, 200 
 
 Russian. 199 
 Timbals, 99 
 Timbale, Tomato. 99 
 Toast, Cream, 222 
 
 And Eggs, 63 
 
 Fish on. 29 
 
 French, 114 
 
 Veal on, 44 
 
 Water, 222 
 Tomato Bouillon, 23 
 
 Catsup, 250 
 
 Conseirve, 235 
 
 Green, Figs, 234 
 
 Jelly, 92 
 
 Mustard, 252 
 
 Omelet, 62 
 
 Pickles, 247 
 
 Puree, 22 
 
 Salad, 92 
 
 Sauoe, 47 
 
 Soup, 22-23 
 
 Timbale, 99 
 Tomatoes. Baked. 81 
 
 For Breakfast, 116 
 
 Canned, 238 
 
 Witb Eggs, 60 
 
 Escalloped, 82 
 
 Figs, Gireen, 234 
 
 Fried, 81 
 
 Fried, Green, 82 
 
 Pickled, 247 
 
 Roasted, 82 
 
 Stewed, 81 
 
 Stewed, Green, 82 
 
 Sliced, 81 
 
 Stuffed, 82 
 Tongue, in Aspic, 99 
 
 Baked. 44 
 
 Beef, l?oiled, 38 
 
 And Mushrooms, 99 
 
 Sandwiches. 127 
 
 Tripe. 38-39 
 Trout, Brook. 27 
 Turbot. 33 
 Turkey Dreissing, 58 
 
 Hen, 57 
 
 Roast. 57 
 
 With Cli^s.tnu1;s. 58 
 
 With Ovsters. 58 
 
 Wild. 58 
 Turnip Pickles, 247 
 
16 
 
 THE WARREN COOK BOOK 
 
 Veal, Croquettes, 98 
 Cutlets, 45-98 
 .Loaf, 4-4-45 
 Pot Pie, 44 
 Roast, 44 
 Sandwich, 127 
 Soup, 23 
 Stew, 45 
 On Toast, 44 
 
 VEGETABLES, 64 
 
 VEGETABLES, CAN- 
 NED, i2;!T 
 
 As'paraous, 237 
 Beets, 237 
 
 Vegetables Canned, Cont. 
 
 r.oans. Lima, 238 
 Beans String, 237-238 
 Corn, 238 
 Tomatoes, 238 
 Vegetable Soup, 23 
 
 Venision, J«jlliy, 22S 
 Saddle, 59 
 Steak, 59 
 
 Vin'egaT, Cbld Storagie, 
 248 
 
 For Pickles, 248 
 Easpberrv. 203 
 Taffy, 259 
 
 Waffles, 123-124 
 Water, Apple, 221 
 
 Barley, 217-221-222 
 
 Boiled, 204 
 
 Currant, 222 
 
 Javelle, 263 
 
 Oatmeal, 222 
 
 Rice, 217-222 
 
 Toast, 222 
 Welsh Rarebit, 130-131 
 Wood Dock, Broiled, 59 
 
 Roast. 59 
 
 Scotch, 130 
 Yeast, 101 
 
SOUPS. xz 
 
 SOUPS 
 
 Mrs. H. A. Booth 
 
 Nothing furnishes a bettrr foutidatioii t'of soup than a shank 
 of beef; if veal is added the fiavor will be more delicate; the bones 
 ^broken in small pieces), are a valuable addition. Always put the 
 meat to cook in cold water, for all the juices are required for the 
 soup, and if the meat is put into boiling water the pores will be 
 closed and the juices retained. Do not allow it to boii rapidly, but 
 irt the kettle stand on the back part of the range and simmer slow- 
 ly; remove the scum that rises to the top and add a little cold watei 
 occasionally to keep it from boiling until it has been thoroughly 
 skimmed and your soup will then be clear. A skillful cook will be 
 careful that no pungent flavor predominates, but all are so blendea 
 ;is not to suggest any one in particular, except in cases where only 
 the flavor of one vegetable is desired. When you can make a good 
 stock you have the foundation of all soups and can have a new soup 
 (•very day by adding different flavorings or vegetables. Be careful 
 pbout the quantity of salt; remember it is easier to add than to take 
 away that seasoning. 
 
 SOUP STOCK. 
 
 1 shin of beef. 5 quarts of cold water. 1 onion, 1 carrot. 1 tur- 
 ni]). 2 bay leaves. 1 sprig of j^arsley. 12 cloves. 1 stalk celery, ] 
 tal)lespoon salt. Lean, uncookc<l. juicy beef should t'onu the basis 
 of your soup; wipe the meat well with a damp towel; now cut all 
 the meat from the bones; place the bones in the bottom of a large 
 kettle; lay the meat on top of them; add the water and stand the 
 kettle on the back part of the range for an hour; then place it over 
 -1 good fire; after about 80 minutes the scum of the meat will gather 
 on the surface, and the Avater will begin to steam ; now place it over 
 a more moderate fire; add 1 cup of cold water aiul skim off the 
 scum; now cover the kettle closely and let it siiuiiu'i- (not boil) for 
 •1 hours; then add the vegetables and simuici" one hour longer; then 
 strain the stock through a fine sieve; add the salt and stand at 
 once in a cold place. If you keep it in a warm i)lace it will not nuike 
 a nice jelly. When cold take all the grease from the surface and it 
 is ready for use. Mi-s. Rorer. 
 
 WHITE SOUP STOCK. 
 
 Select meat that is much fresher tiiaii for roasting. Cut tlie 
 meat, about 4 poiuids of veal, Vi of which is Ijone, into several 
 pieces; ])ut the whole into the soup kettle, and then add 2 (|1s. cold 
 water, and heat, gradually, to the boiling iioint . LiM siiinncr tbre.^ 
 
18 THE WARKEN COOK BOOK 
 
 or four hours; then add 1% teaspoons of salt, 8 or 10 peppercorns 
 or a part of a sweet red-pepper pod, a sprig of parslej^ 3 or 4 cloves. 
 V-2 l^^ay leaf, li/o teaspoons sweet herbs, and 2 tablespoons, each of 
 chopped celery and onion. Continue the cooking until the meat is 
 tender. Remove the meat for use in hash or other made dishes, 
 and strain off the broth. There should be three pints or a little 
 loss of broth. If there be more, let simmer until reduced to that 
 quantity. A fowl cooked in the broth will make the broth mucli 
 richer. It will be no detriment to the fowl to be thus cooked. 
 
 Boston Cook Book, 
 
 TO CLARIFY SOUP STOCK. 
 
 To 1 quart of stock add white of 1 egg, beaten slightly. Heat 
 stock to boiling point, boil 2 minutes ; then cook gently 10 minutes ; 
 remove scum and strain through cheese-cloth. F. B. S. 
 
 BOUILLON. 
 
 4 pounds of .juicy beef, 1 knuckle of veal, 2 small turnips, 2 
 carrots, 1 soup bunch, 1 small pod of red pepper, 2 small white 
 onions, salt, 6 quarts of water. Boil six hours; then strain through 
 a sieve ; let stand over night and congeal ; skim off the grease ; jnit 
 into a kettle and heat. Mrs. H. Biddle. 
 
 BOUILLON NO. 2. 
 
 1 pint of water to 1 pound of meat. Season with salt, pepper, 
 spices, herbs and vegetables as you please. 
 
 BLACK BEAN SOUP. 
 
 1 pint of black beans; soak over night in 3 quarts cold water; 
 in the morning pour off this water and add 3 quarts of fresh water ; 
 boil gently 3 hours; when done there should be over a quart. Add 
 1 quart of stock, 2 whole cloves, 2 whole allspice, small onion, piece 
 of mace, small piece of cinnamon, stalk of celery and a bay leaf. 
 Into a frying pan put 3 tablespoons butter ; and when it bubbles add 
 1 tablespoon of flour; cook till brown. Add to soup and simmer all 
 together nearly an hour ; season with salt and pepper ; strain through 
 a fine sieve; serve with slices of lemon and hard boiled eggs. 
 
 Mrs. Salyer. 
 
 CREAM OF CORN SOUP. 
 
 Score each row of grains on 6 ears of corn ; then, w ith the back 
 of a knife, press out carefully, and throw the cobs into a kettle. 
 Cover with a quart of water, bring to boiling point, and strain . 
 Add to this the scraped corn. Rub together 2 tablespoons of butter 
 and 1 of flour; stir into the mixture, and bring to boiling poin1 . 
 Add 1 pt. of hot milk, 1 rounding teaspoon of salt and 1 salt- 
 
SOUPS. 19 
 
 spoon of pepper. If canned corn is used allow 1 can to 1 quart of 
 milk, 1 tablespoon of flour and 2 of butter, with the prescribed 
 Sf^asoning. Mrs. Rorer. 
 
 CORN SOUP. 
 
 12 ears of corn, or 1 can of corn boiled twenty minutes; add 1 
 small onion before boiling; add 2 qts. of rich milk; season with 
 pepper, salt and butter; thicken with 2 tablespoons of flour. Boil 
 the whole ten minutes ; then put through a sieve ; turn into a tureen 
 in which the volks of 2 eggs have been well beaten. 
 
 Mrs. F. E. Sill. 
 
 CREAM OF CELERY SOUP. 
 
 Put 1 pt. of cooked celery through the second knife of a meat 
 chopper, 1 pt. chicken broth, 1 qt. milk, 2 tablespoons butter, made 
 smooth with 2 tablespoons flour. Boil the celery and stock togeth- 
 er; heat the milk and stir through it the butter and flour, until 
 smooth; then add stock and season highly with salt and paprika. 
 
 Mrs. George P. Orr. 
 
 CHERRY SOUP. 
 
 Wash 1 qt. cherries and cover with water; cook until tender; 
 rub through a sieve and sweeten to taste ; return to the fire and 
 thicken with a tablespoon corn starch wet with a little water. In 
 the meantime have some rice flour cooked in milk until consistency 
 of mush; season with salt and piece of butter; serve with the soup 
 in a side dish. Any kind of fruit can be used in place of cherries. 
 
 Miss Bertha AVulff. 
 
 CROUTONS. 
 
 Butter slices of stale bread, cut into inch squares and brown 
 lightly in a quick oven. Serve with soup. Mrs. J. Gleave. 
 
 QUICK EGG SOUP. 
 
 Stir a teaspoon of beef extract into 1 qt. boiling water; add 
 a grated onion, i/s teaspoon of celery seed or a little celery chopped, 
 1/2 teaspoon of salt, and a saltspoon of pepper; stir constantly until 
 it reaches the boiling point ; strain through a fine sieve, and pour 
 it while hot into the well-beaten yolks of 2 eggs; add 4 tablespoons 
 rf carefully boiled rice, and serve very hot. Mrs. Rorer. 
 
 (GERMAN) NOODLE SOUP. 
 
 Take a nice soup bone and put on with a gallon of cold water; 
 let it come to a boil and skim: then let it boil slowly for 2 hours. 
 1 hour before serving add small pieces of carrot, onion, celery and 
 parsley. Half an hour before serving add a few whole peppers, 
 
^u THE WARREN COOK BOOK 
 
 fillspice, cinnamon and grated nutmeg to taste. This soup is im- 
 proved by using a small chicken with the bone. Strain soup 
 through a colander and cook noodles in it and serve hot. 
 
 Mrs. D. S. 
 
 NOODLE SOUP. 
 
 Take 2 eggs, mix with tiour enough to make a very stiff dough, 
 add 1/2 teaspoon of baking powder to the flour before mixing; roll 
 thin and dry for an hour; then cut very fine and boil in 2 qts. beei" 
 stock for twent}^ minutes; season to taste. Mrs. D. D. Reed. 
 
 NOODLES FOR SOUP. 
 
 Beat 1 egg light, add a pinch of salt and flour enough to make 
 a stiff dough; roll out very thin; dredge with flour to keep from 
 sticking; roll up tightly; begin at one end and shave down fine like 
 cabbage for slaw; strain soup and add noodles ten minutes before 
 serving. Mrs. M. Strelitz. 
 
 OYSTER SOUP. 
 
 1 qt. milk to 50 oysters, 1 large tablespoon of flour; 2 table- 
 spoons butter rubbed together, pepper and salt ; drain the liquor 
 from the oysters ; put it on the stove with the butter, flour and 
 seasoning. Let it come to a boil and skim; then add milk; let this 
 boil before adding oysters, which should only boil up for a moment. 
 
 ]\Irs. Ada Partridge. 
 
 DELICIOUS OYSTER BISQUE. 
 
 Cover i/> pt. of finely chopped celery with 1 pt. of water ; stevr 
 slowly for i/> hour; drain and wash 25 oysters; throw them into a 
 sauce pan and shake over the fire until they have boiled for at 
 least five minutes; drain, this time saving the liquor; now mix the 
 t-elery and oysters together; add to them 1 qt. of milk; rub to- 
 gether 2 tablespoons of butter and 2 of flour; add this to the mix- 
 ture and cook for 10 minutes longer; strain through a sieve; add 
 a rounding teaspoon of white pepper. JMrs. H. A. Booth. 
 
 POTATO SOUP. 
 
 Cut potatoes fine into cold water; cook down in salted water 
 until tender; add a little onion, cream and milk,- — half cream; sea- 
 son with salt and pepper, and beat one egg slightly ; pour in slowly 
 v.hile cooking; do not stir; then add a small piece of butter and 
 serve. Mrs. AV. D. Hinckley. 
 
 PUREE OF POTATOES. 
 
 Boil and mash in 2 qts. of water 4 large potatoes, a small onion. 
 2 stalks of celery, 2 s]irigs of parsley. When done pass through a 
 
SOUPS. 21 
 
 sieve ; return to the fire ; season with salt and pepper, and 2 gener- 
 ous tablespoons of butter, rubbed into a dessertspoon of flour; boil 
 up once and pour into a tureen over a cupful of whipped cream. 
 
 Mrs. James Roy. 
 
 PUREE OF SWEET POTATOES. 
 
 4 medium sized sweet potatoes, 1 pt. milk, 1 tablespoon butter, 
 1 tablespoon Hour, salt and pepper to season ; boil the potatoes un- 
 til very tender and then remove the jackets, and press through a 
 colander or a potato ricer; put milk on to boil in double boiler; 
 rub butter and flour together until smooth; add to the milk; then 
 add potatoes; stir until thoroughly mixed; add salt and pepper as 
 needed; serve with toasted crackers or croutons. 
 
 Miss Flora McNett. 
 
 PEANUT SOUP. 
 
 1 qt. peanuts shelled and cooked in water until tender, (about 
 1 hour); add 1 qt. water, 1 slice onion, 1 stalk of celery; rub 
 through a sieve, and if on hand add I pt. of chicken stock, if not, 
 ] qt. of milk ; thicken with 1 tablespoon of flour and 1 tablespoon 
 of butter rubbed together; season with salt and pepper. 
 
 Mrs. H. A. Booth. 
 
 CREAM OF PEA SOUP. 
 
 1 can of peas. 1 pt. milk or cup each of cream and milk, 1 
 tablespoon flour, 1 teaspoon salt. Vi teaspoon pepper, 1 tablespoon 
 of butter; drain peas from liquor; cook until tender and rub 
 through a sieve; scald and thicken milk with flour; add seasoning 
 and combine puree with milk, and lastly add butter; serve at 
 once. MES. F. E. SILL. 
 
 DRIED PEA OR BEAN SOUP. 
 
 Soak the peas or beans over night in cold water; next morn- 
 ing drain and cook in stock water until tender; then take 1 onion 
 and 2 carrots, and cook with the peas. AVhen tender slice the 
 carrots in thin slices ; take peas from fire and rub through a sieve ; 
 put in a piece of butter, a little chopped parsley, season with pep- 
 per and salt ; boil up ; pour over carrots and serve at once with 
 croutons. Miss Wulff. 
 
 TWO SALSIFY SOUPS. 
 
 Scrape 10 or 12 roots of salsify, throwing each one at once 
 into cold water. Then cut into very thin slices, and cover with a 
 quart of cold water, add 1 bay leaf and 1 slice of onion, cover and 
 cook for thirty minutes. Add 1 pt. of milk and 1 tablespoon of 
 butter rubbed with 1 of flour; stir carefully until boiling; add 
 
22 THE WARREN COOK BOOK 
 
 ] level teaspoon of salt and 1 saltspoon of white pepper. 
 
 To change the character of this soup press the salsify through 
 a sieve, or grate it before cooking. The yolks of 1 or 2 eggs may 
 be beaten with V^ of a cup of cream and add at the last moment. It 
 then makes a nice soup for invalids or children. 
 
 Mrs. Rorer. 
 
 SPRING SOUP. 
 
 Cut up 4 or 5 bunches of small onions; simmer in 1 qt. of 
 water until very tender; then rub through a sieve; season well 
 with salt and paprika ; thicken with 3 tablespoons of flour and 3 
 tablespoons of butter rubbed together ; then add 1 pt. of hot milk ; 
 serve at once with toasted bread. 
 
 SPANISH SOUP. 
 
 Fry in a little fat, a clove of garlic, 1 slice of onion. i/4 tea- 
 spoon thyme, 1 qt. brown stock, or beef extract ; then add 1 can 
 French kidney beans, or 1 pt. of dry beans, soaked over night; 
 then cook slowly 1 hour; rub through a sieve; add salt and pep- 
 per to taste, and 1 pimento cut in small pieces. Wlien using beef 
 extract, use 1 teaspoon to a cup of water. Boston Cook Book. 
 
 CREAM OF TOMATO SOUP. 
 
 Add to 1 pt. of water 10 medium-sized, or 1 qt. of canned tom- 
 atoes, 1 teaspoon of sugar, 8 whole cloves, Yo onion, a little parsley, 
 and boil fifteen or twenty minutes ; add a small teaspoon of soda 
 and in a few minutes strain ; thicken 1 qt . of milk with a large 
 tablespoon of corn starch, stirring and boiling for ten minutes ; 
 add to this a little salt, a sprinkling of cayenne, a heaping table- 
 spoon of butter, and the mixture of tomatoes, allowing the whole 
 to become thoroughly heated through, but not to boil. 
 
 Mrs. J. Roy. 
 
 TOMATO PUREE 
 
 1 qt. tomatoes, 1 qt. water, 2 tablespoons butter, 1 small onion, 
 1 tablespoon corn starch, 1 tablespoon sugar; melt butter in spider 
 or frying pan, and frv the onion until tender; dissolve sugar and 
 corn starch in a little of the tomat(», ad<!. a few cloves aud cook 
 1/2 hour and strain. Mrs. C. E. Bell. 
 
 TOMATO SOUP WITH SAGO. 
 
 Put 1 qt. !)f stewed or 1 can oi' tomatoes into a saucepan; add 
 1 slice of onion, 1 bay leaf, 1 sprig of parsley, simmer gently for 10 
 minutes. II.') ve ready 4 t.ibb spoons of pearl s;i«io that has been 
 soaked in a pint of water for 2 hours, stand it oii the back part 
 of the srove, and cook slowly until sago is clear; press the tomatoes 
 
SOUPS. 23 
 
 through a fine sieve; add the sago and lA pt. water or stock; 
 stir in 1 tablespoon of butter; add salt and pepper, and serve at 
 once. Mrs. Rorer. 
 
 CREAM TOMATO SOUP. 
 
 1 can tomatoes, ^4 teaspoon soda, 1/3 cup butter, 14 cup flour, 
 salt, 1/2 teaspoon white pepper, 1 qt. milk ; stew tomatoes slow- 
 ly 1/2 hour; strain and add soda while hot; make a white sauce 
 of remaining ingredients, and add tomato juice. Serve immed- 
 iately. Mrs. J. AV. Crawford. 
 
 TOMATO BOUILLON WITH BREAD FINGERS. 
 
 Put 12 tomatoes cut into slices into a saucepan, or use 1 can 
 of tomatoes ; add 1 pt. water, 1 onion sliced, 1 bay leaf, 1 round- 
 ing teaspoon salt, a saltspoon of white pepper; boil rapidly for 
 ten minutes; press through a colander, using as much of the flesh 
 as possible; add 1 pt. boiling water and, if you like, i/> teaspoon 
 beef extract and the whites of 2 eggs, slightly beaten; stand this 
 over the fire, and boil rapidly for five minutes ; strain through two 
 thicknesses of cheesecloth. The tomato that remains in the cloth 
 niay be put aside for sauces or the flavoring of other soups. You 
 will have 1 qt. of beautiful, clear, strong soup. Serve with thi» 
 toasted bread fingers. Mrs. Rorer. 
 
 VEAL SOUP. 
 
 To 3 pounds of a well broken joint of veal add 4 qts. water 
 and set to boil; prepare I/4 pound of macaroni by boiling it in a 
 dish, by itself, with enough water to cover it; when the macaroni 
 is tender add a little butter and season to taste with pepper and 
 salt, then add the macaroni and the water in which it was cooked 
 to the stock; onions or celery may be added for flavoring. 
 
 VEGETABLE SOUP. 
 
 Boil a beef bone in 3 qts. water 3 hours ; remove the meat 
 and add to the soup a very little cabbage, 1 onion, 1 carrot, 1 
 turnip, some celery all chopped fine, and 1 tablespoonful of rice or 
 barley; season with salt and pepper and boil an hour; serve as it 
 is or strain if preferred; season the meat with pepper and salt, 
 a small piece of batter and cook broAvn in a little of the broth 
 until tender and serve after the soup. Mrs. B. 
 
24 THE WARREN COOK BOOK 
 
PISH. 25 
 
 FISH 
 
 Mrs. J. O. Parmlee 
 
 Fish are easier of digestion but less nutritious than meats. To 
 be eatable they should be perfectly fresh, those being most perfect 
 which go straight from their native element into the hands of the 
 cook. 
 
 HOW TO TELL WHEN PERFECTLY FRESH. 
 
 The eye should be clear, the gills red, the scales bright, the 
 f.esh firm. After fish are dressed and cleaned, rinse thoroughly in 
 cold water, using only what is necessary for perfect cleanliness, 
 drain, wipe dry and place on ice until ready to cook. 
 
 To remove the earthy taste from fresh water fish, especially 
 bass, sprinkle with salt and let stand over night or a few hours be- 
 fore cooking, rinse off and wipe dry. Fresh water fisb should never 
 be soaked in water, except when frozen, when they may be placed 
 in ice-cold water to thaw and then immediately cooked. 
 
 Salt fish may be soaked over night in cold water (skin side up), 
 changing water once or twice if very salt. Fish should always be 
 well cooked, being both unpalatable and unwholesome when under- 
 done. 
 
 One of the most essential things in serving fish is to have 
 everything hot and quickly dished, so that all may go to the table 
 at once. 
 
 The method of cooking which retains most nourishment is broil- 
 ing, baking next and boiling poorest of all. Steaming is better than 
 boiling. 
 
 BAKED BLUEFISH. 
 
 To bake a bluefish lay some slices of larding pork in the bottom 
 of a baking pan ; over this sprinkle a large onion chopped fine ; put 
 about 4 slices of bread on top of the chopped onion ; then lay the 
 fish in, having had it dressed at the market for baking; slice the 
 fish across the backbone in four or five places, and insert in each 
 gash a piece of the larding pork; lay some strips of the pork over 
 the surface of the fish; season well with salt and pepper; dredge 
 with flour; cover the fish with another pan; stand it in a quick oven 
 and bake till the flakes of the fish separate from the backbone ; then 
 serve in the pan in which it is baked. Have a dish of quarters 
 of lemon served with the fish. New boiled potatoes are the proper 
 accompaniments to baked blue-fish. This baked fish with potatoes, 
 followed by a salad of lettuce, green peppers and Spanish onions, 
 makes an excellent dinner without anything else. 
 
26 THE WARREN COOK BOOK 
 
 BAKED SALMON. 
 
 Drain the liquor from one can salmon ; pick to pieces ; work in 
 1 tablespoon melted butter, salt, pepper, 2 eggs, 1 cup bread crumbs, 
 a little milk ; put in a buttered bowl or baking powder can ; set in 
 pan of boiling water; cook in a hot oven 1 hour. 
 
 SAUCE. 
 
 Make a cup drawn butter; add liquor from can, 1 beaten egg, 
 pepper, salt, 1 chopped pickle and minced parsley ; boil up and pour 
 over fish or serve as gravy. Mrs. A. R. Blood. 
 
 BAKED SHAD. 
 
 Clean and wash thoroughly inside and out ; wipe with clean 
 towel; rub it well with salt; make a dressing of 1 cap stale bread 
 crumbs, 1 tablespoon chopped parsle\, salt, pepper arnl melted but- 
 ter; stuff fish and sew it up with soft yarn. Now score one side of 
 the fish about two inches apart, and put a strip of salt pork in each 
 gash; place slices of pork on bottom of dripper and rest the fish on 
 these; dredge thickly with salt, pepper and flour; bake in warm- 
 oven fifteen minutes to every pound of fish ; garnish with lemon 
 slices, potato balls and parsley. Mrs. Parmlee. 
 
 SHAD ROE. 
 
 Cover the roe with boiling salted water to which a teaspoon of 
 ■vinegar has been added and boil gently from eight to ten minutes. 
 Remove from fire; drop into cold water and cool slightly; roll in a 
 mixture of milk and egg and then in cracker crumbs ; fry in butter, 
 seasoning with salt and pepper. Serve with a fish sauce or lemon 
 points. Mr. John Schmutz. 
 
 FILLING FOR FISH. 
 
 1 cup bread crumbs. Vo cup chopped olives, ^4 cup melted but- 
 ter, cinnamon to make it pink, salt and pepper. 
 
 Mrs. E. S. Lindsey. 
 
 BOILED FISH. 
 
 To boil a fish, fill with a rich dressing same as for poultry, wrap 
 in a well floured cloth, tie closely with twine and place in boiling 
 water; simmer from ten to twelve minutes to the pound, according 
 to the size. 
 
 BOILED FRESH COD. 
 
 Sew up the piece of fish in thin cloth, boil in salted water, al- 
 low fifteen minutes to the pound; carefully unwrap, and pour over 
 it Hollandaise or cream sauce. 
 
FISH. 21 
 
 BOILED SALT MACKEREL. 
 
 After freshening, wrap in a cloth ; simmer for fifteen minutes ; 
 remove ; slice over it two hard boiled eggs ; pour over drawn but- 
 ter or a dressing made with a little milk and flour; garnish with 
 parsley leaves. Mrs. T. W. McNett. 
 
 BROILED FISH. 
 
 This is one of the nicest ways qf cooking bluefish, mackerel, 
 large trout, shad and white fish. Rub your broiler with a piece of 
 suet before putting the flsh in . A fish weighing four pounds will 
 take a half hour to cook over a moderate fire. When the fish is 
 done, separate it carefully from the broiler with a knife, sprinkle 
 with salt and pepper and spread with butter. It is now ready to 
 serve. For broiling, the fish should be split down the back. 
 
 FRIED SARDINES. 
 
 Select fine large sardines; take them from the box with care; 
 wipe the oil from them ; dip first in egg and then in rolled cracker ; 
 fry in spider in hot butter. Serve on toast. AdaPartridge. 
 
 BROOK TROUT. 
 
 "Wash and drain a few minutes ; split nearly to the tail ; flour 
 nicely; salt and pepper; fry in a little butter, or with slices of salt 
 pork . 
 
 BREADED FISH. 
 
 Use any kind of fish that has been freed from skin and bones. 
 Cut it into small pieces about four inches long and three wide ; sea- 
 son well with salt and pepper; then dip it in beaten egg and roll in 
 dried bread crumbs ; arrange in the frying basket, but do not place 
 one piece top of another; cook for three minutes and a half in cot- 
 tolene properly tested; serve with tartar sauce or black butter. 
 Smelts are also cooked in this manner. Mrs. Parker. 
 
 CLAM CHOWDER. 
 
 4 dozen clams, G ears corn, 6 tomatoes, f- onions, (i i)()tatoes, V2 
 pound salt pork, salt and pepper to taste : run all through a meat 
 chopper (the clams very fine, the vegetables coars-.;; ; cook three 
 hours; add water as necessary to make 2 gallons of chowder. 
 
 Mrs. AV. J. Richards. 
 
 CLAM CHOWDER. 
 
 25 clams, Vt pound salt fat pork. 4 good-sized onions, 6 medium- 
 sized potatoes, 1 qt. milk, ] can corn, 1 tablespoon butter, 2 table- 
 spoons flour; clean shells thoroughly with a brush; put them in a 
 kettle; pour over them 2 qts. boiling water; cover tightly; when 
 
28 THE WARREN COOK BOOK 
 
 the shells open, remove clams from them; lay on a plate and cut 
 into small pieces ; chop pork and fry in a spider till light brown ; 
 add onions chopped fine ; stir till cooked ; then turn into the kettle 
 of water; then add the potatoes diced. When potatoes are half 
 done add clams; cook till potatoes are done; then add milk. When 
 it boils add corn ; simmer few minutes ; then add butter and flour 
 (browned in spider) ; season with salt and cayenne. 
 
 Mrs. Salyer. 
 
 CLAM CHOWDER. 
 
 100 clams chopped fine ; place with the liquor o^ er the fire ; 
 add two or three times the amount of clam juice or water; chop 4 
 onions, 2 carrots, 6 potatoes, 6 tomatoes and a little parsley ; chop 
 fine and try out 6 ounces of fat salt pork ; pour fat and scraps into 
 Ihe clams; roll fine i/2 pound of crackers and stir in e^radually, add- 
 ing also 1 qt. milk two minutes before chowder is done ; season 
 with black pepper. Mrs. W. M. Hoffer, Jamestown. N. Y. 
 
 CODFISH BALLS. 
 
 1 coffee cup raw shredded codfish, 1 bowl raw potatoes ; boil 
 together; mash together and beat vigorously. 1 egg, butter Vo the 
 size of an egg, pepper ; thoroughly mix and roll into balls ; drop 
 into hot fat and fry three minutes. Mrs. J. 0. Parmlee. 
 
 COURBILLION. 
 
 A firm fish, (red fish or sheep's head), cut the fish up; salt, 
 pepper and roll in corn meal; fry plain; put away and let get cold; 
 1 heaping tablespoon of butter; put that in frying pan and let get 
 brown; add 1 onion, cut very fine; let the onion get brown. To 
 butter and onion add 1 can tomatoes ; let this cook until all cooked 
 together; then add !/> teaspoon of salt, red pepper to taste, 1 table- 
 spoon Worcestershire sauce ; then pour 1/2 teacup of boiling water ; 
 ]nit in the pieces of fried fish; cover and put to back of stove; al- 
 low to slowly simmer for one hour. Mrs. J. P. Jefi'erson. 
 
 CREAMED FISH. 
 
 2 cups of cooked fish, 2 tablespoons of flour, 1 tablespoon but- 
 ter, 1 tablespoon chopped parsley, 1 cup cream or milk, 1 teaspoon 
 salt, yolks of 4 hard-boiled eggs, cayenne pepper to taste ; scald the 
 cream ; rub the butter and flour together until smooth ; add to 
 cream and stir until it thickens ; take from fire ; add yolks of eggs 
 mashed fine; the parsley, salt and pepper; mix well; add fish care- 
 fully; for if it is stirred it makes the mixture stringy and pasty; 
 put in ramekins, shells or baking dish; cover top with buttered 
 crumbs and bake in hot oven fifteen minutes. Double this recipe 
 (4 pounds fish uncooked fills 17 ramekins.) Carrie J. Allen. 
 
FISH. 29 
 
 DEVILED CLAMS. 
 
 Chop 1 can clams until fine; chop 1 onion, size of large hickory 
 nut, and 5 leaves of parsley ; add 1 coffee cup of milk to onion and 
 parsley; stir; mix butter size of egg, and a teaspoon flour; then add 
 onions, parsley and milk; stir and mix; add this to clams and stir 
 in an egg; add pepper, salt, Worcester sauce, scant teaspoon cay- 
 enne pepper; stir; bake in shells with cracker crumbs and butter 
 over them. Mrs. J. P. Jefferson. 
 
 FRIED FISH. 
 
 For a large fish cut out the backbone, and cut the body in 4 or 
 r> pieces; sprinkle with salt and pepper; roll in flour and fry in hot 
 iard or drippings until brown. ^Irs. Hawke. 
 
 (PHILADELPHIA) FRIED OYSTERS. 
 
 Have 1 pt. large oysters Avell drained; roll very fine some crack- 
 er crumbs mixed with a handful browned bread crumbs; season with 
 salt and pepper and a little nutmeg; have ready a beaten egg to 
 which has been added 2 tablespoons milk ; dip each oyster separ- 
 ately in the crumbs ; then in the egg, and back in the crumbs : pat 
 in shape and lay on platter until ready to fry in deep fat, which 
 must be boiling hot and over a very hot fire ; put in carefully 5 or 6 
 oysters at a time ; turn quickly and lift out on hot platter the mo- 
 ment they are a light brown. If these are properly fried the oys- 
 ters will be tender and moist, in a crisp brown jacket, and not at 
 all greasy. ]\Irs. Copeland. 
 
 FRIED SMELTS. 
 
 A person who has once fried smelts in cottolene will never un- 
 der any circumstances use lard; make a slight opening at the gills; 
 then draw them between the thumb and finger, beginning at the 
 tail, this will press out all the inside. Now dip them first in beaten 
 egg; then in bread crumbs and fry in very hot cottolene: drain, dust 
 Vv'ith salt, and serve smoking hot with tartar sauce. 
 
 Mrs. Parker. 
 
 FISH ON TOAST. 
 
 Take the remnanls of any fresh fish, whether fried or boiled; 
 pick into flakes and cover in a sauce pan with milk or cream; if 
 milk is used, to 1 cup of milk use 1 teasi)oon flour stirred with butter 
 enough to cream it; salt and pepper to taste; if cream is used, omit 
 the butter, but thicken with the flour stirred with a little cream; 
 v.hen it comes to a boil remove instantly nnd pour over toast; gar- 
 nish with hard boiled eggs. Ada Pai-fridg**. 
 
50 THE WARREN COOK BOOK 
 
 FISH CUTLETS. 
 
 % pt. milk, 3 teaspoons cottolene, 3 even tablespoons flour, 1 
 egg yolk, 1 tablespoon parsley, chopped, Y^ grated nutmeg, 10 drops 
 onion juice, 2 cups of cold boiled fish, seasoning. Put the milk on 
 to boil; rub together the cottolene and flour; then stir them into 
 the boiling milk; stir and cook until a thick paste is formed; add 
 the yolk of egg, parsley, onion juice; mix and add the boiled fish; 
 mix again and add a palatable seasoning of salt and cayenne; turn 
 out to cool; when cold, form into cutlets or croquettes; dip first in 
 beaten egg; then in bread crumbs; fry in very hot cottolene; drain 
 on brown paper and serve very hot with Cream Sauce. 
 
 Mrs. Parker. 
 
 LOBSTER. 
 
 Never buy a dead lobster. The male is preferred; the female 
 for sauces and soups. The female has a broader tail and less claws 
 Ihan the male. If possible, always boil the lobster at home; but 
 in some localities, where it is necessary to buy them boiled, see that 
 the tail is stitf and elastic ; so that when you bend it out, it springs 
 back immediately; otherwise they were dead before boiling. Lob- 
 sters boiled when dead are watery and soft; they are very unwhole- 
 some, even to a dangerous degree. 
 
 TO OPEN A LOBSTER. 
 
 Separate the tail from the body and twist off all the claws ; 
 shake out carefully the tom-alley (this is the liver and may be known 
 by its greenish color) ; also the coral. Then draw the body from 
 the shell, remove the stomach, which is found immediately under 
 the head and throw this away, now split the body through the cen- 
 ter and pick the meat from the cells; cut the underside of the tail 
 shell; loosen the meat and take it out in one solid piece; now split 
 the meat of the tail open and you will uncover a little vein running 
 its entire length; this remove. The vein is not always the same 
 color; sometimes it is red; sometimes black and sometimes white; 
 but in all cases it must be taken out and thrown away. The stom- 
 ach or lady, the vein and the spongy fingers between the body and 
 sliell, are the only parts not eatable. Crack the claws and take out 
 the meat. Philadelphia Cook Book. 
 
 LOBSTER CUTLETS. 
 
 A 4 pound boiled lobster, chopped fine, % cup cream, 1 table- 
 spoon cottolene, 1 tablespoon flour, 3 egg yolks, mace, salt and 
 cayenne to taste, 1 teaspoon parsley, chopped fine ; mix the flour ; cot- 
 tolene, cream and egg yolks together and let come to a boiling point, 
 but on no account let it boil ; add this and seasoning to the lobster 
 
FISH. 51 
 
 meat ; then place all on a dish to cool ; when cool mold with the hands 
 into cutlets and dip first in egg and then in bread crumbs and fry 
 in hot cottolene a light brown ; place a small claw in the end of each 
 cutlet and serve the instant they come from the skillet. 
 
 Mrs. F. T. Parker. 
 
 LOBSTER CUTLETS. 
 
 1 pt. chopped lobster meat, ^/j teaspoon salt, cayenne, 14 tea- 
 spoon mustard, 1 cup cream sauce ; mix the salt, mustard and cay- 
 enne together and add them to the lobster meat, which has been 
 chopped fine ; add the cream sauce : 1 cup cream and milk, 2 table- 
 spoons butter, i/t teaspoon salt. 14 cup flour, white pepper Make 
 a white sauce and cook until thick; add the lobster mixture; spread 
 the mixture I/2 inch thick on a platter; when cool shape into cut- 
 lets and dip in seasoned bread crumbs ; then in egg, and again in 
 crumbs; cook in deep fat until brown; put a lobster claw or paper 
 frill in the end of each cutlet. Serve with a sauce. 
 
 Mrs. W. A. Talbott. 
 
 MINCED CLAMS. 
 
 Open 25 clams, taking care to keep entire the same number of 
 half shells; wash the clams; cut off the heads; split and scrape the 
 necks and mince the entire clams very fine ; put them over the fire 
 to stew in the strained .iuice which they yield while being opened. 
 Meantime peel an onion, slice it thin; put it over the fire in 2 ounces 
 of butter ; let it begin to turn yellow ; then stir smoothly into it 2 
 ounces of flour, the minced clams and their broth : 1/2 pt. cream 
 or milk ; 1 saltspoon of salt, V4 of a saltspoon each of grated nutmeg 
 nnd white pepper, and a dash of cayenne; the mixture should be as 
 thick as for ordinary croquettes, and if the clams do not yield suffic- 
 ient juice, substitute milk for it ; let the mixture simmer where it 
 will not burn for twenty minutes ; remove it from the fire ; stir into 
 it the yolks of 8 raw eggs; put it into the clam shells; arrange them 
 on a baking pan; dust them with bread crumbs; put a small piece 
 of butter on each one. Mrs. Parker. 
 
 OYSTER COCKTAIL NO. I. 
 
 1 tablespoon lemon .juice, 1 tablespoon Worcestershire sauce, 3 
 tablespoons tomato catsup, 1 saltspoon salt, Y2 saltspoon cayenne, 5 
 drops tobasco sauce; put from 4 to 6 raw oysters in sinall glass for 
 each person; pour over oysters 1 large tablespoon of above mixture; 
 serve with oyster forks. Mrs. A. R. Blood. 
 
 OYSTER COCKTAIL, NO. II. 
 
 8 oysters, 1 tablespoon tonuito catsup. 1 tablespoon Worcester- 
 shire sauce, 1 teaspoon horseradish, 1 teaspoon taragon vinegar, 1 
 
52 THE WARREN COOK BOOK 
 
 teaspoon lemon juice, 4 drops pepper sauce, pinch of salt; mix well, 
 add the oysters ; fill the glasses and let the mixture stand until 
 thoroughly chilled and blended before serving. Chili sauce and 
 some of the oyster or clam liquor, for this recipe and the same foi" 
 clam cocktails, may be used. 
 
 Mrs. W. M. Hoffer, Jamestown, N. Y. 
 
 OYSTERS A LA THORNDIKE. 
 
 Drain a pt. oysters and add them to 2 tablespoons of melted but- 
 ter; cook in this until they grow plump; then add i/o teaspoon salt; 
 a dash of caj'enne and nutmeg; 4 tablespoons of cream and the well- 
 beaten yolks of 2 eggs; serve on squares of toast. 
 
 PANNED OYSTERS. 
 
 Put 1 pt. oysters in colander; pour cold water over them; let 
 drain for 10 minutes; put frying pan over fire, and when very hot 
 toss in oysters; shake over fire until oysters are plump- season Avith 
 salt, pepper and 1 tablespoon butter; serve on platter with tomato 
 catsup. Mrs. Gruninger. 
 
 PLANKED SHAD. 
 
 This is the very best way of cooking shad : — The plank should 
 be 3 inches thick, 2 feet long, li/o feet wide, and of well seasoned hick- 
 ory or oak. Pine or soft wood gives the fish a woody taste. Take 
 a fine shad just from the water; scale; split it down the back; clean 
 it; wash well and wipe dry; dredge it with salt and pepper; place 
 (he plank before a clear fire to get very hot; then spread the shad 
 open and nail it skin next the hot plank with tacks; put it before 
 the fire with the large end down. In a few minutes turn the board 
 so that the other end will be down. To tell Avhen it is done pierce 
 it with a fork; if the flesh be flakey. it is done. Spread with butter; 
 serve on the plank or draw the tacks carefully, and slide the shad 
 onto a hot dish. The white fish caught in the lakes when cooked in 
 this manner are excellent. "Sirs,. Parker. 
 
 SALMON LOAF. 
 
 1 pound can salmon. 1 cup grated bread crumbs, 3 eggs, V2 cii]) 
 milk. 1 tablespoon melted butter, salt and pepper; pick salmon with 
 fork: add the beaten yolks and other ingredients; then the beaten 
 v.'hites last; mixing it lightly: steam 1 hour. Mrs. Roy. 
 
 SALMON LOAF. 
 
 1 small can salmon; 4 eggs beaten light; 4 tablespoons melted 
 hutter ; 1/2 cup fi"e bread crumbs ; season with salt, pepper and ]Dars- 
 ley; chop the fish fine; mix together; put in buttered pan; steam one 
 hour . 
 
FISH. 33 
 
 SAUCE FOR SAME. 
 
 1 cup milk heated to boiling point, thickened with 1 tablespoon 
 corn starch. 1 tablespoon butter, liquor of salmon, 1 raw egg, put in 
 last; carefully pour over loaf and serve hot. 
 
 Mrs. C. E. Bell and Mrs. F. E. Sill. 
 
 STEAMED SALMON. 
 
 1 can salmon, 2 tablespoons melted butter, 3 eggs, (save yolks 
 for dressing;. Vj enp bread crumbs; season with salt, pepper, mus- 
 tard, cayenne and parsley, if liked; mix thoroughly and steam one 
 hour. 
 
 DRESSING. 
 
 . Cream 1 tablespoon liutter. 1 teaspoon corn starch, 1/2 cup milk; 
 cook until clear; add lirpior from salmon with yolks of eggs well- 
 beaten. Mrs. F. H. Gruninger. 
 
 SALMON CROQUETTES. 
 
 Take equal parts of canned salmon, (after drawing off the oil), 
 and mashed potatoes; season with salt and pepper; dip in egg; roll 
 in cracker crumbs and fry like oysters ; making them in any shape 
 preferred. Ada Partridge. 
 
 STEWED OYSTERS. 
 
 Juice of oysters ; boil and strain ; i)ut on again ; add butter, 
 cream, pepper and salt; wash the oysters; add them to juice and 
 let them just boil. For pint of oysters, add 6 allspice. 
 
 Mrs. J. P. Jefferson. 
 
 ESCALLOPED OYSTERS. 
 
 1 pt. oysters, 2 cups of crumbs, salt, a little cayenne. 2 table- 
 '■'poons of butter, 14 cup oyster juice; place oysters in 2 layers using 
 Yi amount of crumbs on bottom of baking dish, Vi more in the mid- 
 dle, and 1'2 f^^i top; bake in moderate oven thirty to forty minutes. 
 
 STEWED LOBSTER. 
 
 Cut the lobster fine; ])ut it in a stew-pan with a little milk oi- 
 cream; boil up once; add 1 tablespoon butter, a little pepper, and 
 serve plain or on toasted crackers; cook lobster only long enough to 
 heat it. as a longer cooking renders it tougli . Mrs. Parker. 
 
 TURBOT. 
 
 4 pounds white fish, steam until done ; bone it ; take 1 qt. milk, 
 y^ pound flour, a little thyme or sage, salt and pepper. 3 slices of a 
 large onion; cook over a kettle of water until it comes to a thick 
 cream ; then add Vi pound of butter and 2 eggs ; put in a large bak- 
 
54 THE WARREN COOK BOOK 
 
 ing dish a layer of fish, salt and pepper; then the tilling, until the 
 dish is full, putting filling on top ; sprinkle with bread crumbs, and 
 cheese if preferred ; bake in a moderate oven Y_> hour. One large 
 dish will serve 15 or 20. (this has been tried and found very nice.) 
 
 Ada Partridge. 
 
 CREAMED CODFISH. 
 
 1 pt. of salt codfish picked up fine ; cover in cold water and bOil 
 up once ; turn off water and add 1 pt. of cream thickened slightly 
 or a cream sauce. (See index. ) 
 
MEATS AND SAUCES. 35 
 
 MEATS AND SAUCES 
 
 Mrs. F. P. Hue 
 
 BEEF. 
 
 The qviality of beef depends on the age of the creature, and man- 
 ner of feeding". Good beef should be firm and of fine grained tex- 
 ture, bright red in color, and well mottled and coated with fat. 
 The fat should be firm, and of a yellowish color. Suet should be dry 
 and crumble easily. Meat should be removed from paper as soon 
 as it comes from the market, otherwise the paper absorbs some of the 
 juice. 
 
 Keep meat in a cool i)laee. Always wipe beef before cooking, 
 with a cheesecloth wrung out of cold water, but never allow it to 
 stand in cold water. Inattention to the temperature of the water 
 and too early application of salt causes great waste in boiling meats. 
 To make fresh meat rich and nutritious it should be placed in a ket- 
 tle of boiling water, skimmed well as soon as it begins to boil again, 
 and placed where it will slowly boil. Turn meat occasionally and 
 keep well under water and fresh hot water supplied as it evapor- 
 ates in boiling. Boil gently, as rapid boiling hardens the fiber and 
 renders the meat hard and tasteless. No salt should be added until 
 the meat is nearly done, as it extracts the juices if added too soon. 
 Salt meats should be put on in cold water, so that it may freshen in 
 cooking; as soon as water boils (if meat is very salt), replace by 
 fresh cold water, the water being changed until it remains fresh 
 enough to give meat a palatable flavor when done. Allow twenty 
 minutes to the pound for fresh meats, and twenty-five for salt and 
 smoked meats; the time to be modified, of course, by the quantity of 
 meat. The broth of boiled meats should always be saved to use in 
 soups, stews and gravies. A pod of red pepper in the water will 
 prevent the unpleasant odor from filling the house. 
 
 BEEFSTEAK BROILED. 
 
 To cook a good, juicy steak never pound it, but slash it several 
 times across each way ; lay upon a gridiron well greased : have a nice 
 bright fire and broil quickly without burning; if the coals blaze from 
 tlie drippings, sprinkle on a little salt, which will instantly extinguish 
 the flames. Steak should be turned constantly while broiling, and to 
 be rare should not cook over three minutes; butter, pepper and salt 
 well after taking up. Serve on a hot platter. Mrs. W. W. 
 
 BEEFSTEAK FRIED. 
 
 Put the steak into a very hot frying pan; after it has remained 
 a very few moments ; turn quickly several times. When done, put 
 on a hot platter, salt, pepper and butter. 
 
56 THE WARREN COOK BOOK 
 
 BEEFSTEAK SCALLOPED. 
 
 Chop very fine, raw steak ; Initter a tin ; place in it a layer of 
 the chopped meat ; then a layer of bread crumbs ; on this bits of but- 
 ter, pepper and salt ; then another layer of meat, bread, pepper and 
 salt; beat 1 egg thoroughly; add 1/2 teacup of milk, V- cup water; 
 pour carefully over the top ; stick bits of butter thickly over it ; bake 
 V2 to % of an hour; cover the dish until steamed through; then 
 remove and brown . Mrs . S . D . Smalley . 
 
 BEEFSTEAK SMOTHERED. 
 
 Pound very thoroughly a slice of steak cut % inch thick from 
 the round, (1% pounds) ; sprinkle with flour and pound again: keep 
 adding flour and working it into the steak (both sides) until 1 cup 
 of flour has been used ; put into a very hot iron pan and sear well 
 (m both sides; season with salt and pepper cover with boiling water; 
 let simmer gently for one hour; slip a knife under it frequently to 
 prevent burning. Mrs. S. W. Tait. 
 
 TO PAN A BEEFSTEAK. 
 
 When there are no conveniences for broiling, heat an iron pan 
 very hot. put in the steak and turn it from side to side over a hot 
 fire for about fifteen minutes ; serve on a hot platter ; season the same 
 as broiled steak . Mrs . Hue . 
 
 BRAISED BEEF. 
 
 Take 6 or 8 pounds of the round or the face of the rump, and 
 lord with i/4 pound of salt pork; put 6 slices of pork in Ihe bottom of 
 braising pan and as soon as it begins to fry add 2 onions, i/o of small 
 carrot and % small turnip all cut fine ; cook them until they begin 
 to brown ; then draw them to one side of the pan and put in the beef, 
 which has been well dredged with salt, pepper and flour; brown on 
 all sides; then add 1 qt. of boiling water and a boquet of small 
 herbs ; cover and cook slowly in the oven for four hours basting every 
 lAventy minutes ; take up ; thicken gravy ; pour over meat and serve. 
 Or, add to the gravy, 1/0 can of tomatoes ; cook ten minutes ; strain ; 
 pour around meat and serve. 
 
 CREAMED BEEF. 
 
 Shave y^ pound of beef into thin slices ; put 3 tablespoons of but- 
 ter into a frying pan, and as soon as it is melted add the meat ; stir 
 until the slices begin to curl ; then add 1 cup of milk and when the 
 milk boils, stir in 1 teaspoonful of flour, mixed smooth with 3 table- 
 spoonfuls of milk; season with pepper: boil up once and serve. 
 
 Miss Parloa. 
 
MEATS AND SAUCES. j^i 
 
 CANNELON. 
 
 Mix 1 pound uncooked beef, chopped fine ; yolk of 1 egg, 1 table- 
 spoon chopped parsley, 1 tablespoon melted butter, 1 tablespoon bread 
 crumbs, 1 teaspoon lemon juice, salt and pepper together; then form 
 into a roll about 6 inches long and 4 in diameter; wrap in greased 
 })aper; put in a pan and bake in a quick oven 30 minutes. When 
 done remove the paper, place the roll in the center of a hot dish and 
 serve -with mushroom or brown sauce poured over it or slice and serve 
 cold. Mrs. P. P. Leehe. 
 
 FRIZZLED BEEF. 
 
 Cat y-^ pound of dried beef thin as shavings; beat together 6 
 eggs, and % cup of milk; season lightly with salt and pepper; put 
 2 tablespoons of butter into a frying pan, and when it has become 
 melted put in the shaved beef; stir over a hot fire until the meat 
 1-egins to curl; then draw the pan back where there is less heat; 
 {idd the mixture of eggs and milk; stir until the eggs begin to thick- 
 en: then pour into a warm dish and serve at once. 
 
 Miss Parloa. 
 
 ROAST BEEF. 
 
 Place spider on top of stove, and when smoking hot put in your 
 roast which has been thoroughly rubbed with a moist cloth ; sear 
 and turn over ; salt, pepper and dredge with flour the seared side. 
 B}^ this time it will be ready to turn again; treat this side in the 
 san;e way ; put in oven. Cook a 3 pound roast % of an hour. 
 
 Mrs. J. 0. Parmlee. 
 
 POT ROAST. 
 
 Select a 4 pound piece of the shoulder, rump, or round of beef, 
 liaving suet with it for the fat in browning; place in kettle with 
 l^oiling water, enough to nearly cover; remove scum as it comes 
 to a boil ; boil rapidly for three minutes to harden the outer fibre 
 and retain juices; then simmer for 3V2 hours; when the water will 
 have evaporated, leaving only fat in the kettle ; season at this point 
 with salt and pepper; cook in the fat % hour, turning often to 
 brown on all sides; remove the meat to a hot platter; \)lend into the 
 ^at J.^ Clip di'v flour: then add 1 pt. boiling water; stirring constant- 
 ly; season the gravy; strain and serve. 
 
 BOILED CORNED BEEF. 
 
 Wipe the meat and tie securely in shape; put in kettle; cover 
 with cold water, and bring slowly to boiling point; boil 5 minutes; 
 remove scum, and cook at a lower temperature until tender; cool 
 slightly in water in which it was cooked; remove to a dish; cover, 
 jind place on cover a weight that meat may be well pressed. 
 
53 THE WARREN COOK BOOK 
 
 BOILED BEEF TONGUE. 
 
 Put on a kettle of boiling water; add 1 pt. salt, 1 pod of red 
 pepper, or a pinch of cayenne ; if water boils away, add more so as 
 to keep the tongue well under water until done ; boil until it can 
 be easily pierced with a fork; take out; remove skin; take 1 cup 
 water, V-] cup vinegar, y-_. tablespoon sugar; scald and pour over; 
 let stand two days before using. This amount of salt is enough for 
 2 tongues if the kettle is large enough to hold them. 
 
 BEEF LOAF. 
 
 3% pounds of round steak chopped fine, 1 cup cracker.-^ rolled 
 fine, 1 cup sweet milk, i/o cup butter, 1 teaspoon of pepper, 1 tea- 
 spoon salt, 2 eggs; bake 3 hours, basting with hot water and but- 
 ter. Mrs. E. E. Allen. 
 
 BEEF ROLL. 
 
 3 pounds of beefsteak chopped fine (buy already chopped), l^A 
 cup oyster crackers rolled fine, 2 eggs well-beaten, almost 1 cup 
 boiling water, butter the size of an egg, 1 teaspoon salt and l'^ tea- 
 spoon pepper to 1 pound of meat ; make into two rolls and cover 
 with boiling water; bake three hours. Mrs. G. B. Nesmith. 
 
 BEEF OMELET. 
 
 1 pound tender beef chopped, 2 soda crackers rolled fine, 2 
 eggs, a small lump butter, and pepper and salt and sage to suit 
 taste; mix well and make into a roll; place in a tin with a little 
 butter and water; bake 1 hour basting it frequently. 
 
 Mrs". J. Gleave. 
 
 BEEF SAUSAGE. 
 
 Use 3 pounds uncooked round of beef, 1 pound of beef suet, 1 
 pt. cold water, 1/2 tablespoon of salt, l^ tablespoon white pepper, 1. 
 generous teaspoon sage ; chop beef and suet very fine ; add the sea- 
 soning and water and mix thoroughly ; make into small cakes and 
 dredge with flour; fry for six minutes and serve very hot. 
 
 Miss Parloa. 
 
 STUFFED STEAK. 
 
 ] slice of round steak cut thin; fill it with turkey dressing; 
 then tie the steak together or roll it; steam two hours. Fifteen or 
 tAventy minutes before serving put it in a pan; sprinkle with flour 
 and pieces of butter; put in a baking or broiling oven until broAvn. 
 
 BROILED TRIPE, 
 
 Fresh honeycomb tripe is best for broiling; wipe tripe as dry 
 as possible ; dip in fine cracker crumbs and olive oil or melted but- 
 
MEATS AND SAUCES. 
 
 39 
 
 ter, draining-off all fat; again dip in cracker dust; place in a greased 
 broiler and cook 10 minutes, cooking smooth side of tripe the first 
 three ininutes; place on hot platter, honeycomb side up; spread with 
 laittcr and sprinkle with salt and pepper. 
 
 FRIED TRIPE. 
 
 Dip trii)e in flour in whidi is mixed salt and i)e])pei'; fry in 
 small quantity of hot fat until brown; drain and serve on hot plat- 
 ter. 
 
 COTTAGE PIE. 
 
 Cover bottom of a snmll greased baking dish witli hot mashed 
 potato; add a thick layer of chopped roast beef seasoned Avith salt 
 and pep[)er, and a low dreps of onion juice if desired; moisten 
 with gravy: cover with a layer of maslied potato; bake in hot oven 
 long enough to heat through. 
 
 BAKED HASH. 
 
 1 cup of any !<ind .»i' v'.*Kl meat ehoj^ped rather ''oar^e remove 
 ■'at ami gristle, ;idd to tlu- meat V- cup of cold water. 1 cui') cold 
 mashed potatoes, 2 tablespoons butter and 2 tablespoons bread 
 crumbs; season with pepper and salt and ])ake one hour. 
 
 MEAT PIE. 
 
 Cut the meat into small bits and stew until tender in just enough 
 water to cover it; line the sides of a pudding dish with rich crust; 
 put in a layer of meat, seasoned well with salt, pepper and a very 
 little onion; then a layer of sliced boiled potatoes and bits of but- 
 ler, and so on until the dish is full; pour over all the gravy in which 
 lhe meat was stewed, thickened with a little flour; cover with a 
 Ihick crust leaving a slit in the middle. If the pie gets dry add 
 more gravy or a little hot water. 
 
 MEAT CAKES. 
 
 1 cup of cooked meat chopped fine, (different kinds may be 
 used together), 1 egg, 1 tablespoon melted butter, little salt and 
 ])epper, 1 slice of bread over which boiling water has been quickly 
 l)uured and thoroughly drained; make into cakes and fry. 
 
 ^lary E. Kopf. 
 
 ROAST OF LAMB OR MUTTON. 
 
 Parl)'>!! a leg of lamb oi' iniitto'i in sailed water; brown Vj, 
 ])ouml (if luitter in a skillet; tliicken -witii 1 cup of rlour; add 1^,4 
 pts. of milk; season with pepper and salt; cover the nu^at with a 
 layer of this dressing; put in a very hot oven; as it browns and 
 crisps add more of the dressing so that wheti the meat is done it is 
 enclosed in a thick broAvn crust. !Mrs. R. O. Wilson. 
 
40 THE WARREN COOK BOOK 
 
 BOILED LEG OF MUTTON. 
 
 Put into a kettle of boiling water; add 1 enp of well washed 
 riee ; when water boils skim it carefully; let boil rapidly for fifteen 
 minutes; then set kettle back where it will only simmer for two 
 I'.ours. If you prefer to have the mutton better done, cook fifteen 
 minutes longer. The rice makes it whiter and more tender; serve 
 v;ith caper sauce. Miss Parloa. 
 
 FRIED MUTTON CHOPS. 
 
 Select mutton not too fat ; put 1 tablespoon of butter into fry- 
 ing pan ; when melted lay in chops well seasoned with salt and pep- 
 per; let fry five minutes, turning over once; then dip each chop in 
 beaten egg then in bread or cracker crumbs and fry until browned 
 on both sides. 
 
 BROILED MUTTON CHOP 
 
 Place chops on gridiron over a clear fire ; turn frequently, tak- 
 ing care that the fork does not penetrate the lean part of the choijs; 
 season with pepper and salt ; when done put a piece of butter on 
 each chop and send to table on a hot dish ; broil lamb chops same 
 way; serve with tomato sauce. 
 
 PAN-BROILED LAMB CHOPS. 
 
 Chops for pan-broiling should have Hank and most of the fat 
 removed ; wipe chops ; put in hissing hot pan ; turn at once and sear 
 the other side ; turn often, using knife and fork that the surface may 
 not be pierced ; cook from six to ten minutes ; when half cooked 
 sprinkle Avith salt ; drain and serve on hot platter ; spread with but- 
 ter or serve with tomato sauce. 
 
 BARBECUED LAMB. 
 
 Cut cold roast lamb in thin slices and re-heat in sauce nuide by 
 melting 2 tablespoons of butter; add % tablespoon vii'.egar, ^.4 <iiip 
 currant jelly, Vit teaspoon French mustard, salt and pepper to taste. 
 
 ROAST QUARTER OF LAMB. 
 
 After trimming joint, skewer 3 slices of bacon to the outside; 
 spread the inner side with butter and* cover with fine bread crumbs 
 seasoned with salt and pepper and minced parsley to taste ; bake in 
 moderate oven, and when nearly done, remove bacon and cover with 
 bread crumbs ; let bake long enough to make a nice brown ; serve 
 with sauce or lemon juice, as preferred. 
 
 LIVER AND ONIONS. 
 
 Cut liver in small pieces, l^ i^idi square; pour boiling water 
 over ; drain and dredge with flour ; have ready four or five onioiLS 
 
MEATS AND SAUCES. 41 
 
 sliced; place in a hot frying-pan Avith a good sized piece of butter 
 v.ith liver on top of onions ; season with salt and pepper ; cover ami 
 cook slowly until onions are tender; remove cover and brown; add 
 at the lastl tablespoon of hot catsup. Florence S. Wood. 
 
 LIVER AND BACON. 
 
 Cut thin slices of liver; pour boiling water over it and immed- 
 iately pour off; take an equal number of slices of bacon and fry, 
 turning often until they are crisp; when done remove from fat; 
 place on a hot dish; dredge liver with flour; season with pepper; 
 fry slowly in the hot fat, turning frequently; dish liver and bacon, 
 a slice of each alternateh^. 
 
 STEWED KIDNEY. 
 
 Cut a kidney in small pieces; put 14 pound butter in a sauce 
 pan on the fire, and when very hot put in the kidney, stirring with 
 a wooden spoon 3 minutes over a brisk fire ; add for each pound of 
 kidne^' V2 tablespoon of flour; I/2 teaspoon of salt, 1/0 the quantity 
 of pepper and a little sugar; moisten with 2 gills of water; simmer 
 gently for five minutes. Florence S. Wood. 
 
 PORK. 
 
 Pork contains the largest percentage of fat of any meat. Al- 
 though found in market through the entire year, it should be sel- 
 dom served and only during the winter months ; cook slowly and 
 thoroughly . 
 
 CHOPS. 
 
 Wipe chops; sprinkle with salt and pepper; place in hot frying 
 pan and cook slowly until tender and well broAvned on each side. 
 
 CHOPS WITH FRIED APPLES. 
 
 Arrange chops on a platter and surround with slices of apples, 
 fi'ied in the fat remaining in pan. 
 
 ROAST PORK. 
 
 AVipe pork; sprinkle with salt and pepper; place on a rack in a 
 dripping pan; dredge meat and bottom of pan with flour; bake in a 
 moderate oven three or four hour, basting every fifteen minutes with 
 fat in pan; make gravy as for other roasts. 
 
 BROILED PORK CHOPS. 
 
 Have the chops cut thin; put them in a stew pan; cover with 
 boiling water; simmer for i/o hour; then remove from water and 
 dredge lightly with salt, pepper and flour; broil over a clear fire 
 for ten minutes ; prepared in this way the pork will be well cooked 
 and tender. Miss Parloa. 
 
42 THE WARREN COOK BOOK 
 
 BROILED PIGS' FEET. 
 
 When pigs' feet are wanted for a breakfast dish they must be 
 boiled the previous day. 1 foot is enough for each person; scrape 
 the feet and wash them thoroughly ; then tie each one in a seperate 
 piece of cheesecloth and put all into a stew pan with 2 tablespoons 
 of salt to eight feet, and boiling water enough to cover them; let 
 the water boil up once ; then set the pan back where the feet will 
 simmer for six hours ; at the end of that time take the pan from 
 the fire and set it where its contents will become cool ; when cold, 
 remove the feet to a platter and drain them, but do not take off the 
 cloth. In the morning remove the cloth and split the feet; dredge 
 with salt, pepper and Hour, and broil over clear coals for ten min- 
 utes ; place on a warm platter ; season with salt, pepper and but- 
 ter. Miss Parloa. 
 
 SAUSAGE. 
 
 7^0 pounds lean pork, 2Yi pounds fat pork, 3 oz. salt, ^/^ oz. 
 summer savory powdered, % oz. sage leaves powdered, 1 oz. ground 
 pepper ; put the meat with the fat and lean mixed together through 
 a coarse meat chopper ; add the seasonings, rubbing them in with 
 the hands ; finally grind the seasoned meat as fine as possible ; pack 
 the sausage in a jar, pouring % an inch or more oi melted lard 
 over it. " Mrs.W. M. Hoffer. 
 
 BAKED HAM. 
 
 Soak ham over night in water enough to cover it- add 2 table- 
 spoons of soda previously dissolved in the water ; make a batter 
 of flour and water and put all over the ham ; if a large one bake 
 three hours ; if small, two hours ; lay sticks in the pan to keep it out 
 of the fat; when done scrape off the batter and dress. 
 
 Mrs . Scherinerhorn . 
 
 BROILED HAM. 
 
 Cut slices of ham very thin; put on broiler and cook over clear 
 coals for five minutes. The broiler must be turned constantly, as 
 the fat from the drippings blaze up; serve the meat very hot. 
 
 BROILED HAM. 
 
 Soak thin slices of ham for one hour in lukewarm water; drain, 
 wipe and broil five minutes. 
 
 BOILED HAM. 
 
 Brush thoroughly to remove dust and mould ; soak in cold water 
 one hour; cut hardened surface and butt of ham off; put ovet fire 
 in cold water; let come to a boil and keep steadily at this point for 
 one hour; change water and boil until done. A ham weighing 12 
 
MEATS AND SAUCES. 43 
 
 pounds will require four hours boiling; remove skin and leave ham 
 in water until cold, then it is ready for use. When ham is ready 
 to put in kettle for boiling, stick full of whole cloves and bits of 
 cinnamon. ^Irs. AY. A. Hall. 
 
 HAM CROQUETTES. 
 
 Chop the choice bits of liam fine and season with pepper or 
 mustard; with a little flour in hands make into small balls and dip 
 in beaten egg; roll in bread or cracker crumbs; fry to a light hrown 
 in hot lard. Mrs. AV. A. Hall. 
 
 HAM BALLS. 
 
 Chop fine cold cooked ham ; add 1 egg for each person and a 
 little flour; beat together; make into balls and fry brown in hot but- 
 ter. Airs. Dwight Cowan. 
 
 SCRAPPLE. 
 
 Take pigs' feet or hogs' head and liver or gelatinous parts; 
 boil till meat falls from the bones (four or five hours); take out; 
 mince fine ; take out bones ; put back in liquor ; season with black 
 and red i)epper, salt, sweet marjoram, sweet basil and summer sav- 
 ory; then add 2 parts of Indian meal and 1 part of buckwheat; stir 
 in meal slowly while boiling until the mixture is thick and ropy; 
 then put in earthen pans to cool. Mrs. A. D. AVood. 
 
 SWEETBREADS. 
 
 A sweetbread is the thymus gland of lamb or calf, but in cook- 
 ery, veal sweetbreads only are considered. 
 
 A sweetbread consists of 2 parts. The round, compact part is 
 called the heart sweetbread, and is the most desirable. Sweetbreads 
 spoil quickly. They should be removed from paper as soon as re- 
 ceived, and plunged into cold water and allowed to stand one hour, 
 drained and put into acidulated, salted, boiling water; cook slowly 
 twenty minutes ; drain ; plunge into cold water that they may be 
 firm and white. Sweetbreads are always parboiled in this way for 
 further cooking. Mrs. Farmer. 
 
 Sweetbreads are quite as. frequently employed as ingredients in 
 sundry made dishes, as served alone and as they do not possess a 
 very decided natural flavor they need to be accompanied by a high- 
 ly seasoned sauce or they will taste rather insipid. They are in 
 full season from May to August. 
 
 SWEETBREADS LARDED. 
 
 Boil twenty minutes; draw through each one thin slices of pork, 
 dredge with salt, pepper and flour; bake twenty minutes in a quick 
 oven • serve with green peas seasoned with salt and butter and 
 cover with cream sauce. Airs. L. G. Noyes. 
 
44 THE WAEREN COOK BOOK 
 
 CREAMED SWEETBREADS. 
 
 Parboil a sweetbread ; cut it in lA inch cubes or seperate in 
 small pieces; re-heat in 1 cup white sauce. Creamed sweetbreads 
 may be served on toast, with croquettes or for filling patty cases. 
 
 BAKED TONGUE. 
 
 Boil a fresh tongue in salted water until tender; add to the 
 water 2 or 3 cloves, a bay leaf and a small onion if liked ; take from 
 the water; remove the skin and return to water. About an hour 
 before serving place in a deep pan and pour over the following 
 sauce; cover closely and bake in a moderate oven basting often. 
 
 SAUCE. 
 
 Melt y^ cup of butter; add Vi cup flour and gradually 2 cups of 
 the strained water in which the tongue was cooked, IV2 cups stewed 
 and strained tomatoes, % teaspoon Worcestershire sauce or any gravy 
 sauce. A can of mushrooms may be added if desired . 
 
 Mrs. C. H. Smith. 
 
 VEAL POT PIE. 
 
 1 pound of veal cut in small pieces and stewed ; for dumpling ; 
 '] pt. flour, 2 teaspoons baking powder, butter the ?ize of hickor;/ 
 nut rubbed into flour, in which baking powder has been mixed ; % 
 cup milk, cut with biscuit cutter and drop into stew after meat has 
 boiled i-o hour; season to taste. Mrs. Blood. 
 
 VEAL ON T0A?5T. 
 
 Chop veal rather coarse ; salt, pepper and boil under tender in 
 a little water; add a piece of butter; thicken Avith a little flour made 
 into a thin paste with a little cold water; put toast on a warm plat- 
 ter; pour this over and serve. Miss S. H. 
 
 VEAL LOAF. 
 
 11/2 pounds of uncooked veal, IV., pounds of beefsteak ch()p])ed 
 flne, 1 cup rolled crackers, 2 eggs, butter size of an egg, 1 talDle- 
 spoon salt, 1 teaspoon pepper and a little grain of clove; thorough- 
 ly niix and make into a loaf; bake two hours in a slow oven in a 
 closely covered bread pan; when cold cut in thin slices. 
 
 Mrs. M. J. Danforth. 
 
 ROAST BREAST OF VEAL. 
 
 A breast of veal well seasoned, a force meat made of bread 
 crumbs, 1 egg, 1 small onion parboiled ; then chop fine : season with 
 pepper and salt; moisten with milk; put this on ribs and press i]i 
 shape ; roast till done and nicely browned ; serve with brown gravy . 
 
 Mrs. S. P. S. 
 
MEATS AND SAUCES. 45 
 
 VEAL LOAF. 
 
 2 pounds lean veal. 1 pound lean fresh pork. 1 4 pourd salt pork, 3 
 eggs, 1 cup pulverized crackers. 1 teaspoon pepper, 2 teaspoons salt, 
 1/4 teaspoon allspice; cook meats together until tender; put through 
 i'ood chopper and mix with cracker crumbs, beaten eggs and season- 
 ing; moisten with stock in which meat was cooked; pack in a 
 greased baking pan and bake one hour. Elizabeth J. Clough. 
 
 VEAL CUTLETS. 
 
 Wipe and remove the bone, skin and tough membrane; cut into 
 pieces for serving; cover the bone and tough pieces of meat with 
 cold water, and cook at a low temperature. This stock is to be used 
 in the sauce. Small pieces may be put together by using wooden 
 toothpicks for skewers; season the veal with salt and pepper; roll 
 in fine bread crumbs ; dip in beaten egg ; then in crumbs again ; melt 
 2 tablespoons of dripping, or butter, in a French pan, and brown the 
 cutlets in the hot fat; when broAvned. put the cutlets into a stew pan, 
 
 SAUCE FOR CUTLETS. 
 
 2 tablespoons dripping. V; <*^ip flour. 1 pt. stock or water and 
 stock. 1 teaspoonful or more AVorcestershire sauce. 2 tablespoons 
 chopped parsley, % teaspoon salt and % teaspoonful pepper; pre- 
 pare as a brown sauce ; pour over the cutlets and cook at a low 
 temperature for one hour, or until tender. 
 
 Drexel Institute. Mrs. AV. A. Talbott. 
 
 VEAL CUTLET. 
 
 Simmer veal in small quantity of water till tender; then dip in 
 Avhite of egg and rolled cracker crumbs, seasoned with salt and 
 pepper; fry in butter to a rich brown. Airs. J. W. Kitchen. 
 
 VEAL STEW. 
 
 3 pounds of veal cut into strips :] inches long and 1 inch thick. 
 peel 8 large potatoes and cut into slices Vo inch thick • put layer of 
 veal in bottom of pot; sprinkle with pepper and salt; then layer of 
 potatoes ; then layer of veal seasoned as before ; use up veal thus ; 
 over last layer of veal put slices of salt pork; and over the whole, 
 layer of potatoes; pour water enough to cover; heat 15 or 20 min- 
 utes and simmer one hour. 
 
 SAUCES 
 
 STOCK. 
 
 Stock is the basis of all meat sauces, soups and purees. It if 
 really the juice of meat extracted by long and gentle simmering, and 
 in making it, it should be remembered that the object to be aimed 
 at is to draw the goodness of the material out into the liquor. It 
 
46 THE WARREN COOK BOOK 
 
 may be prepared in various ways, richly and expensively or econ- 
 omically. All general stocks, or stock which is to be used for mis- 
 cellaneous purposes, should be simply made, that is, all flavoring in- 
 gredients should be omitted entirely until its use is decided upon. 
 The stock will keep longer than it would do if vegetables, herbs 
 and spices were boiled in it, besides which the flavoring can be 
 adapted to its special purpose. To ensure its keeping, stocks should 
 be boiled and skimmed every day in summer and every other day in 
 winter. The pan and lid used in iiaiking it should be scrupulously 
 clean. Excellent stock is made constantly with the bones and 
 trimmings of meat and poultry, with the addition, or not, of a little 
 fresh meat, or a portion of extract of meat. A good cook will 
 never be without stock as broken remnants of all kinds will find 
 their way to the stock-pot, and will not be thrown away until, by 
 gentle stewing they have been made to yield to the utmost what- 
 ever of flavor and goodness they possessed. The liquor in which 
 fresh meat has been boiled should always be used as stock. 
 
 CREAM SAUCE. 
 
 Heat 1 tablespoon butter; add'l tablespoon floui and stir un- 
 til perfectly smooth; then add gradually 1 cup of cold milk; let boil 
 up once; season to taste with salt and pepper and serve. This is 
 nice for vegetables, omelets, fish or sweetbreads. P. H. 
 
 APPLE SAUCE. 
 
 Pare, core and slice tart apples ; stew in water enough to cover 
 them until they break to pieces ; beat to a pulp with a good lump of 
 butter and plenty of sugar; serve cold. B. R. and P. C. 
 
 CRANBERRY SAUCE. 
 
 Place in sauce pan, littk^ more thnn cover with water; cover 
 and stew until skins are tender adding more water if necessary ; 
 strain through sieve; add % pound sugar to every pound of berries; 
 let simmer ten minutes; then remove from fire; do not strain unless 
 you prefer it that way; serve with roast turkey or game. 
 
 MINT SAUCE. 
 
 2 tablespoons of mint chopped fine. i/4 cup vinegar, 1 tablespoon 
 sugar; the addition of 8 tablespoons of the liquor from boiling lamb 
 is an improvement. 
 
 CAPER SAUCE. 
 
 Beat to a cream 2 tablespoons of flour and i/o cup butter, and 
 pour upon it 1 pt. of boiling water ; set the mixture over the fire and 
 stir constantly until it becomes heated to the boiling point; season 
 with a little white pepper and grain of cayenne ; add 1 tablespoon 
 of lemon juice and 3 tablespoons of capers. Miss Parloa. 
 
MEATS AND SAUCES. 4? 
 
 DRAWN BUTTER. 
 
 Piece of butter size of an egg, 1 heaping tablespoon of tiour, % 
 pt. boiling water, a trifle salt, a few leaves of chopped parsley; blend 
 tioni- and butter; then add the boiling water, stirring constantly to 
 make it smooth ; boil one minute, salt to taste, and just before serv- 
 ing add parsley cut fine; serve in gravy boat. 
 
 TOMATO SAUCE. 
 
 1 large cup stewed tomato or the same quantity of the fresh fruit 
 cut up fine, 1 tablespoon flour. 1 tablespoon butter, 1 tablespoon 
 sugar. 3 whole cloves, 3 whole allspice, salt and pepper to taste ; 
 stew the tomato if fresh, twent}^ minutes, with the spices ; if al- 
 ready cooked, thoroughly heat ; rub through a wire sieve (the sieve 
 sliould be fine enough to hold the seeds) ; add sugar, salt, pepper, 
 and lastly the flour and butter rubbed to a cream together; boil up 
 liard for a moment, stirring all the time, and serve. 
 
 BROWN SAUCE. 
 
 Cook 3 tablespoons buttei- until slightly browned; add 2 table- 
 spoons flour mixed with Vi teaspoon salt, % teaspoon pepper; brown 
 the butter and flour; then add 1 cup stock or water. 
 
 WHITE SAUCE. 
 
 2 tablespoons liutter. 2 taldespoons flour, 1 cup milk, i/t tea- 
 spoon salt, few grains pepper; put butter in sauce pan; stir until 
 melted and bubbling; add flour with seasonings and stir until thor- 
 oughly blended; pour on gradually the milk, adding about i/-? at a 
 time ; beat till smooth . 
 
 BROWN FLOUR. 
 
 Put a thick layer of flour into a baking pan and place in hot 
 oven ; watch and stir till flour is well browned all through ; when cold 
 ])ut in jar and cover closely, it is then ready to use in making grav- 
 ies and sauces. 
 
 EGG SAUCE NO. I. 
 
 To Drawn Butter Sauce add beaten yolks of 2 eggs and 1 tea- 
 spoon lemon juice. 
 
 EGG SAUCE NO. II. 
 
 1/4 pound butter mixed with 3 tablespoons flour; stir into it 1 pt. 
 of boiling water; add 3 hard-boiled eggs chopped fine; season with 
 salt, pepper and minced parsley; l)oil until thick as cream. A good 
 snuce for meat, fish or fowl. Mrs. Richards. 
 
48 THE WARREN COOK BOOK 
 
 OYSTER SAUCE. 
 
 Heat and strain the liquor from 1 pt. oysters ; add the oysters 
 and cook until plump ; remove oysters and make a sauce by adding 
 butter, flour, oyster liquor and milk; add oysters and season with 
 salt and pepper. Boston Cooking School. 
 
 CELERY SAUCE. 
 
 Cook 3 cups celery cut in small pieces in boiling salted water un- 
 til soft; drain, rub through a sieve and add to sauce. 
 
 TARTAR SAUCE. 
 
 1 tablespoon vinegar. 1 teaspoon lemon juice, 14 teaspoon salt, 
 1 tablespoon Worcestershire sauce, % cup butter. 
 
 Boston Cook Book. 
 
 LOBSTER SAUCE. 
 
 To Hollandaise sauce add % cup lobster, meat cut in small dice. 
 
 HORSERADISH SAUCE. 
 
 3 tablespoons grated horse radish root, 1 tablespoon vinegar, 14 
 teaspoon salt, few grains cayenne, 4 tablespoons heavy cream ; mix 
 first 4 ingredients and add cream beaten stiff. 
 
 Boston Cooking School. 
 
 HOLLAND SAUCE. 
 
 4 tablespoons vinegar, 4 peppercorns, % teaspoon salt ; let boil 
 until reduced % ; let cool ; then add the well-beaten yolks of 4 eggs, 
 4 ounces butter and a little nutmeg; cook until thick tis cream; take 
 from fire ; put it in another kettle of boiling water at back of stove 
 and whip with egg beater until frothy, adding by degrees 3 table- 
 spoons butter; when sauce is light and smooth it is readv to serve. 
 
 E. Detlefs. 
 
 WORCESTERSHIRE SAUCE. 
 
 A patent preparation sold by grocers. 
 
 BECHAMEL SAUCE. 
 
 Cook 2 slices onion and 4 slices carrot in 2 tablespoons butter 
 for five minutes; then add 1 tablespoon flour, 1 cup water or stock; 
 stir well for two minutes ; add ^/^ teaspoon salt, I/4 teaspoon pepper 
 and unbeaten yolks of 2 eggs. E. Detlefs. 
 
 BROWN MUSHROOM SAUCE. 
 
 Mix well 3 tablespoons flour, VI teaspoon salt, Ys teaspoon pep- 
 per; add these to 2 tablespoons butter, previously browned in pan; 
 stir till well browned ; then add gradually 1 cup brown stock ; boil 
 
MEATS AND SAUCES. 49 
 
 until smooth; then add V^ can mnshrooms; bring to a boil and 
 serve . 
 
 WHITE MUSHROOM SAUCE. 
 
 Mix 1 tablespoon butter and 2 tablespoons flour in sauce pan 
 over the fire : salt and pepper to taste ; add liquor from 1 can mush- 
 rooms and cook until smooth: add Vj cup cream; let come to a boil 
 and then add the mushi'ooms : simmer fjentlv for five minutes. 
 
 Mrs. A. R. Blood. 
 
 MUSHROOM SAUCE. 
 
 To make a pt. of sauce use 2 tablespoons of butter, 1 tablespoon 
 flour; put over the fire and stir until brown; then put in 1/0 pt. of 
 Abater or chicken broth; i/^> pt. of essence of mushrooms; stir until 
 tiie sauce is smooth; season with saltspoon salt, % saltspoon pepper; 
 put in the mushrooms and boil 3 minutes. 
 
THE AVARREN COOK BOOK 
 
POULTRY AND GAME. 51 
 
 POULTRY AND GAME 
 
 Mrs. L. G. Noyes 
 
 Poultry includes all domestic birds suitable for food, except 
 pigeon and squab, examples: — Chicken, fowl, turkey, duck, goose, 
 etc. Game includes such birds and animals suitable for food as are 
 pursued and taken in field and forest ; examples : — quail, partridge, 
 Avild duck, plover, deer, etc. The flesh of game, with the exception 
 of wild duck and wild geese is tender and contains less fat than 
 poultry and is of fine flavor. Game meat is of dark color, partridge 
 and quail being exceptions, and is usually cooked rare. 
 
 The great secret of cooking game is constant basting, it should 
 be under done, red in the middle full of gravy, but not raw. 
 
 BOILED FOWL. 
 
 Dress, clean and truss a fowl ; tie in a piece of cheesecloth, 
 otherwise scum will settle on skin and discolor it; place in kettJe 
 half surrounded with boiling water; cover; cook slowly until ten- 
 der, turning occasionally; add salt the last hour of cooking; serve 
 with egg, oyster, or celery sauce. 
 
 ROAST CHICKEN. 
 
 AVhen the chicken is nicely dressed fill it with a dressing made 
 as follows : Take enough stale bread to fill the chicken and cut in 
 very fine pieces; then i)ut in a spider with 2 tablespoons of butter 
 and brown slightly ; when cool enough not to cook the egg, mix 3 
 eggs and enovigh milk to moisten nicely; pepper and salt to taste, 
 and for those Avho desire it, sage is an improvement ; put in the oven 
 and roast until tender; baste often. Mrs. D. D. Reed. 
 
 BROILED CHICKEN. 
 
 Dress for broiling; sprinkle Avith salt and pepper and place in 
 a well greased broiler; broil twenty minutes on a clear fire, turning 
 so that all parts may be equally browned. The flesh side must be 
 exposed to the fire the greater part of the time, as the skin side will 
 brown quickly. Chickens are so apt to burn while broiling that 
 many prefer to partially cook in oven ; place chicken in dripping- 
 Xmn, skin side down; sprinkle with salt and pepper; dot over with 
 butter; bake fifteen minutes in hot oven; then broil to finish cook- 
 ing. 
 
 MARYLAND CHICKEN. 
 
 Dress, clean and cut up chicken; sprinkle with salt and pepper: 
 dip in flour, egg and crumbs ; place in a well greased dripping-pan 
 
52 THE WARREN COOK BOOK 
 
 and bake twenty minutes in a hot oven ; basting often after first five 
 minutes of cooking with % cup of nielte'd butter; serve with ereara 
 and mushroom sauce. Miss Farmer 
 
 PRESSED CHICKEN. 
 
 An old chicken may be used for this. Place over a moderate 
 fire and simmer gently until the meat falls from the bones; add 1 
 teaspoonful of salt when about half done. When done take the 
 meat from the bones and cut into small pieces ; put the skin and 
 bones back into kettle and boil until the liquor is reduced to IV2 pts. ; 
 then strain and season to taste with salt and pepper ; mix this with the 
 chicken; pour the whole into a mould and stand in a cold place 
 over night. A light weight may be placed on top to press it to- 
 gether. Mrs. Rorer. 
 
 CHICKEN TERRAPIN. 
 
 Melt 3 tablespoons butter, 2 tablespoons flour, i/t teaspoon salt, 
 a little pepper; add gradually 1 cup sweet milk; stir until it thick- 
 ens ; then add II/2 cups of cooked chicken, cut fine, the yolks of 2 
 hard-boiled eggs also cut fine, the whites cut in Yi inch pieces; cook 
 two minutes longer and serve on toast. E. Detlefs. 
 
 CHICKEN SMUTHERED IN MUSHROOMS. ^ 
 
 Split 2 well grown, tender fowls down the back ; place them 
 breast upwards in a dripping pan; pour over them a large cupful 
 of boiling water in which has been melted 2 tablespoons of butter; 
 cover closely and roast in a steady oven until they are tender all 
 Ihrough and a light, even brown, about one hour is required : baste 
 at least every ten minutes ; the two last times with clear butter ; dish ; 
 keep hot while you make the gravy; use browned flour to thicken 
 it and add 1 small can of mushrooms, cut up, each in three pieces; 
 pour over the fowls and serve. Mrs. Mark Jamieson. 
 
 CHICKEN a la PROVIDENCE. 
 
 Prepare and boil a chicken following receipt for boiled fowl. 
 The liquor should be reduced to 2 cups and used for making sauce 
 with 2 tablespoons each butter and flour, cooked together; add to 
 sauce 1/2 cup each of cooked carrots (cut in small pieces) and green 
 peas; 1 teaspoon lemon juice, 2 eggs, salt and pepper; place chicken 
 on hot platter, surround with sauce. Mrs. L. G. Xoyes. 
 
 CAPONS. 
 
 A caponed chicken is drawn, cleaned and singed in the sam(i 
 way as a common chicken. It may be roasted or boiled or stuffed 
 with truffles, according to the receipts given for turkey. A capon 
 thus prepared makes a very recherche dish. 
 
POULTRY AND GAME. 55 
 
 CREAMED CHICKEN. 
 
 If year-old fowls, steam until temler, using the liquid for bast- 
 ing:; flit up the chicken, using only choice pieces, or if used, bone 
 and fill the backs with the bits of meat ; bone the first joint, if used ; 
 lay all into a drip])ing pan and cover enough to keep it from brown- 
 ing; make an uncooked sauce of flour, water and butter, seasoned 
 liighly. the thickness of cream, and baste the chicken until tender; 
 then sprinkle thickly with flour and let it brown, turning the pieces 
 over in the sauce so that both sides Avill be nicely browned. Ten 
 minutes before serving, pour in as much cream as will make the 
 gravy the right thickness and keep turning the chicken in the gravy 
 until ready to serve; after taking up the chicken, if the gravy is 
 thick, thin with cream or water and strain, after cooking it up well, 
 .^erve the gravy separately. Mrs. B. W. Rogers. 
 
 CREAMED CHICKEN. 
 
 Two 3-pound chickens or 1 4-pound, 1 can of mushrooms ; boil 
 chicken and pick up as for salad ; blend 4 large tablespoons of but- 
 ter with 5 even tablespoons of flour; heat 1 qt. of cream; add hot 
 cream to butter and flour; stir until thickened; season with salt and 
 pepper to taste ; cook sauce and add to chicken and mushrooms ; put 
 into dish to bake and cover the top Avith bread crumbs and bits of 
 butter; bake 30 minutes; serve in timbales, with a teaspoon of 
 Avhipped cream on top when served. Mrs. C. E. Bell. 
 
 CHICKEN PIE. 
 
 Cook chicken, having 4 cups of broth ; to broth add 3 table- 
 spoons butter. 3 tablespoons flour and a little pepper; reserve some 
 of gravy for gravy dish, putting remainder over chicken. 
 
 CRUST. 
 
 214 enps flour. !/> teaspoonful salt. 2 teaspoons baking powder. 
 2 tablespoons butter; ruli butter lightly into the flour; 1 egg well 
 beaten, in which you add 1 cup milk; then add to the flour, either 
 drop in or roll out and put in pan. Will bake in about i/o hour. 
 
 Mrs. James Roy. 
 
 CHICKEN PIE. 
 
 Boil 2 medium sized chickens; season well with butter, pepper 
 and salt; cut in small pieces and place in a four-quart pan; then add 
 1 qt. sweet cream ; cover with a crust made the same as for baking 
 powder biscuit, only mixed with cream, instead of milk; if sour 
 cream is taken use 1 teaspoon of soda instead of baking powder; 
 salt crust a little; bake % of an hour. Mrs. F. H. Rockwell. 
 
54 THE WARREN COOK BOOK 
 
 CHICKEN en CASSEROLE. 
 
 1 chicken, 1 carrot, 1 qt. boiling water or stock, 1 teaspoon salt, 
 1 small onion, 1 saltspoon of pepper; cut vegetables and place in 
 casserole with chicken on top ; add water or stock and bake un- 
 covered in a hot oven for I/2 hour; when chicken is nicely browned, 
 add salt; cover the dish and bake slowly for one hour longer. 
 
 Rabbits, hares and all so-called inferior pieces of meat, may be 
 cooked en casserole the same as chicken. 
 
 FRICASSEED CHICKEN. 
 
 Joint the chicken and put in a steamer ; place over a kettle 
 containing 3 qts. of boiling water; steam until tender; then put it 
 in the kettle, in which leave 1 cupful of the drippings from the 
 chicken ; season with salt, pepper and a liberal piece of butter ; then 
 pour in 1 pt. of rich milk ; when at boiling point, stir in V_> table- 
 spoon of flour mixed Avith a little cold milk, and when it begins to 
 thicken remove from the fire ; have ready baking powder biscuits 
 freshly made; split in two and lay crust side down on a platter; 
 pour chicken over and serve. Mrs. Fred Darling. 
 
 FRIED CHICKEN. 
 
 Cut chicken as for a fricassee ; dredge each piece with salt, i)ep- 
 per and flour; fry slowly in bacon drippings or butter. If young, it 
 will fry in % of an hour. Mrs. Rorer. 
 
 SCALLOPED CHICKEN. 
 
 1 chicken, 1 can mushrooms, 3 or 4 sweetbreads cut into small 
 pieces ; mix until quite soft with Avhite sauce ; season with salt and 
 pepper, AVorcestershire sauce and a little onion ; cover with bread 
 crumbs; drop bits of butter over the top and brown in the oven. 
 
 WHITE SAUCE. 
 
 1 pt. milk, 3 tablespoons flour, 1 tablespoon butter ; when the 
 sauce is thick enough break an egg into it and mix thoroughly. 
 
 Mrs. J. B. Morgan. ' 
 
 DUCKS. 
 
 Ducks to be good must be young and fat, the lower part of the 
 legs and webbing of the feet soft, the under bill, if the duck is 
 young, will break easily. 
 
 ROAST^DUCK. 
 
 Prepare the same as roast chicken and make a stuffing from 1 
 cup bread crumbs, 1 teaspoon of sage, 1 small onion cut fine, 1 large 
 tablespoon butter, 1 teaspoon salt, i/i teaspoon pepper; serve with 
 green peas and apple sauce. Ducks may also be stuffed with potato 
 stuffing. 
 
POULTRY AND GAME. 55 
 
 ROAST WILD DUCK. 
 
 Place on a rack in dripping pan; sprinkle with salt and pepper 
 and cover breast with 2 very thin slices of fat salt pork: bake twenty 
 to thirty minutes with fat in pan. Wild duck should be stuffed with 
 apples pared and cut in pieces, and 3 small onions to improve flavor 
 ol" duck; neither apples nor onions are to be served. If a stuffing 
 to be eaten is desired, cover ])ieees of dry bread with boiling Avater, 
 as soon as bread has absorbed water; press out water: season bread 
 with salt and pepper, melted butter and finely eh()])pe(l onion. 
 
 RED HEAD DUCK ROASTED. 
 
 In drawing the bii'ds, cut a lengthwise slit over vl)e croj) : after 
 tlie windpipe and appendages have been removed and the duck care- 
 fully washed and wiped with salt water, pass the head through this 
 opening into the duck and pull it through the opening made in draw- 
 ing between the drumsticks; skewer the head in place, salt, if de- 
 sired, set in a very hot oven and let cook from eighteen minutes, for 
 very rare, to forty minutes for well done ; baste two or more times 
 Avith butter melted in hot watei-. R. C. S. M. 
 
 ROAST GOOSE. 
 
 The goose should not be more than 8 months old; the fatter the 
 r;iore tender and .juicy the meat. A goose -1 months old is the choic- 
 est; kill at least 24: hours before cooking; cut the neck close to the 
 back; bea^t the breastbone flat with the rolling pin; tie the Avings and 
 legs' securely and stuff with the folloAving mixture: 3 pts. bread 
 crumbs, 6 ounces butter or part butter and part salt pork, 2 chopped 
 onions, 1 teaspoon each of sage, black pepper and salt. Do not stuff' 
 very full, and stick openings firmly together to keep HaA'or in and 
 lat out. If the goose is not fat, lard it with salt pork, or tie a slic« 
 on the breast; place in a baking-pan Avith a little Avater and baste 
 frequently Avith salt and water some add onion and vinegar) ; turn 
 often so that the sides and back may all be nicely broAvned ; Avhen 
 nearly done baste with butter and a little flour; bake two hours, or 
 more, if old; Avhen done take from the pan, pour off the fat, and 
 to the broAvn gravy left add the chopped giblets Avhich have pre- 
 viously been steAved till tender, together Avith the Avater they ha^'e 
 l)een boiled in; thicken Avith a little flour and butter rubbed to- 
 gether; bring to a boil and serve Avith currant .jelly; apple sauce is 
 a proper accompaniment to roast goose. 
 
 Mrs. J. 11. S. 
 POTATO STUFFING. 
 
 2 cups hot mashed potatoes, 1 14 cups soft stale bread crumbs, 
 V4 cup finely chopped salt pork, 1 finely chopped onion, 1/3 cup but- 
 ter, 1 egg, IV2 teaspoons salt, 1 teaspoon sage; add pork and onion 
 last. Miss Farmer. 
 
56 THE WARREN COOK BOOK 
 
 GOOSE STUFFED WITH SAUERKRAUT. 
 
 Fill goose with sauerkraut; sew it up: place in a large kettle; 
 cover with about 2 qts. of sauerkraut ; cover the whole with l)oiling 
 water and eook three hours ; at the end of this time take out the 
 goose ; place in baking pan ; baste with melted butter ; dredge the 
 breast thickly Avith flour; put it in a quick oven until a nice brown 
 (about one hour) ; serve in a bed of the boiled sauerkraut. 
 
 BROILED GROUSE. 
 
 Split doAvn the back and lard the breast; season inside and out 
 with salt and pepper; place in a pan and cover closely with an- 
 other pan inverted; place in oven and allow to remain twenty 
 minutes, after Avhieh place on broiler and brown; allow a good sized 
 piece of butter for each bird; melt in pan which came from oven, 
 and pour over ])irds. Mrs. A. D. AVood. 
 
 GROU.SE LARDED. 
 
 Lard breast and insert 2 lardoons in each leg; truss and place 
 on trivet in shallow pan; rub with salt; brush over with melted but- 
 ter ; dredge wnth flour and surround with trimmings of fat salt pork ; 
 bake 1 2 hour in a hot oven, basting 3 or 4 times ; serve on hot but- 
 tered toast. Mrs. L. G. Noyes. 
 
 GROUSE AND CHESTNUT STUFFING. 
 
 Stuff with a chestnut stuffing ; lard the breast and legs; cover 
 with pieces of salt pork and bake % of an hour in hot oven. 
 
 Mrs. L. G. Noyes. 
 
 SQUABS. 
 
 Squabs are at their best when the flesh is pinkish and the lurds 
 short and fat, with soft legs and feet. A¥hen the flesh turns dark, 
 they are squabs no longer. Young pigeons are good eating; broil- 
 ing is the most popular method of cooking squabs. 
 
 HOT PIGEON PIE. 
 
 Bone the pigeons and brown them in hot butter; mal^e i\ stew of 
 tlieni. When the birds are tender, pour the stew into a deep ])aii lined 
 with pie paste ; cover with a sheet of pie paste in which a few holes 
 have been cut in the center; bake thirty minutes. 
 
 BROILED PIGEONS. 
 
 Split the birds dow^n the back; lard with small strips of fat 
 pork ; place on a broiler and broil over a moderate fire for % of an 
 hour; serve on hot buttered toast. 
 
I'OII/PKY AND GxV.AlE. ^z 
 
 ROAST QUAIL. 
 
 Dress and truss each l)ird: dust with salt, pepper and Hour and 
 place on a slice of bread in a roasting pan ; cover each one with a 
 thin slice of salt pork and cook in a hot oven about twenty min- 
 utes; garnish with toast points and serve with Brown Sweetbread 
 Sauce. To l^^ cups of rich, brown sauce, add Y2 sweetbread cut 
 in pieces. 
 
 BROILED QUAIL. 
 
 Split down the back: l;u-('l the bretist and broil the same as wood- 
 cock. 
 
 PANNED RABBIT. 
 
 Clean and cut into halves .is in Fricassee of Rabbit; place in 
 a baking pan; spread lavishly with butter; dust with salt and pep- 
 per: and bake in a quick oven one hour; basting every ten minutes. 
 
 Mrs. Rorer. 
 SQUIRRELS. 
 Squirrels may be fricasseed, broiled and panned precisely the 
 same as rabbits. 
 
 BELGIAN HARE a la MARYLAND. 
 
 Separate at joints; sprinkle with salt and pepper; roll in flour, 
 egg and bread crumbs ; clispose in a well oiled dripping pan ; bake 
 in hot oven about i/o hour; baste frequently after the first five min- 
 utes with bacon fat. 
 
 FRICASSEE OF RABBIT. 
 
 Dress the rabbit; wipe well inside and out with a wet cloth; 
 then dry; cut down, splitting it into halves; then cut each into -1 
 pieces; finish the same as Fricassee of Chicken. 
 
 YOUNG HEN TURKEY. 
 
 Young hen turkeys are best for roasting; the legs should be 
 black, the skin white, the breast broad and fat. and the shorter the 
 neck the better. In the legs of fowls are ten oi- more tough ten- 
 dons, which in cooking, particularly in roasting, become hard and 
 bony. In turkeys these tendons are especially large and objection- 
 al)le. but if these be drawn and the leg skewered close to the body, 
 to avoid drying, the drumstick becomes almost equal in tenderness 
 and delicacy to the second joint, a thing greatly to be desired by 
 all those who enjoy the rich, dark meat of the fowl. 
 
 ROAST TURKEY WITH GIBLET SAUCE. 
 
 Clean and prepare exactly the same as Roast Chicken, using 
 double the amount of stuffing and roasting fifteen minutes to every 
 pound. 
 
58 THE AVARREN COOK BOOK 
 
 GIBLET SAUCE. 
 
 Ponr off liquid in pan in which turkey has been roasted; from 
 liquid skim off' 6 tablespoons ; return fat to pan and brown with 6 
 tablespoons flour; ])our on gradually 3 cups stock in which giblets 
 have been cooked; add giblets finely chopped; cook five minutes. 
 
 ROAST TURKEY WITH OYSTER STUFFING. 
 
 For a turkey weighing from 8 to 10 pounds, allow one loaf of 
 stale bakers' bread. 1 (\t. of oysters, 1 Jeraon. 2 roots of celery and 
 ^ pound of butter. It is taken for granted that the turkey is thor- 
 oughly cleaned and wiped dry before putting the stuffing in ; crumble 
 bread until very fine; season with pepper and salt; drain oysters, 
 setting the liquor aside ; now take a very sharp knife and peel off 
 the outer rind of the lemon, being careful not to have any of the bit- 
 ter and tough white skin left on ; out the peel in very small bits : 
 chop the Avhito part of the celery very fine, adding butter and juice 
 of lemon ; stir until thoroughly mixed ; then proceed to stuff' body 
 and crop. A turkey of the size spoken of requires at least two 
 hours baking, and should be basted frequently; the liquor of the 
 oysters should be put in the pan when the pan is first set in the 
 oven and this is to be used in liasting. The <:ible-'s should 
 be chopped fine and cooked in a basin on the top of the stove and 
 when the gravy is made, add them to it. Mrs. Fred Sill. 
 
 CHESTNUT STUFFING. 
 
 3 cups French chestnuts. i/> cuj) butter, 1 teaspoon salt. Vs tea- 
 spoon pepper, i/4 t'^^P cream, 1 cup cracker crumbs ; shell and blanch 
 chestnuts; cook in boiling salted water until soft; drain and masb. 
 using a potato ricer; add liutter, salt, pepper, creau;' and cracker 
 crumbs. 
 
 TURKEY DRESSING. 
 
 2 loaves stale bakers' bread; cut in slices and toasted and but- 
 tered well; then moisten slightly with boiling water; then chop fine; 
 add pepper, salt and poultry seasoning, and 2 teaspoons baking 
 powder and 2 eggs last. Mrs. C. H. Meacham. 
 
 WILD TURKEY. 
 
 Make a stuffing from 2 cups stale bread, V^ pound of salt pork, 
 chopped fine, 1 teaspoon salt, i/4 teaspoon pepper; mix well together; 
 stuff the body of the bird ; truss ; place in baking pan ; cover the 
 breast Avith thin slices of fat pork; put i/o cup of water in pan and 
 bake in a quick oven fifteen minutes to every pound ; after one 
 liour, cool the oven slightly; put 1 teaspoon of salt in the pan, and 
 baste with melted butter every ten minutes at first, afterwards with 
 its own gravy. Mrs Rorer, 
 
POULTRY AND GAME. 59 
 
 SADDLE OF VENISON 
 
 AVipe the venison well with a towel dipped in Avai'm water: lai-d 
 thickly with salt pork; place on a rack in dripi)ing pan and roast 
 in hot oven fifteen minutes to every pound, basting every ten min- 
 utes at first with melted butter and afterwards with its own drip- 
 lyings ; when half done, season with ] teasi)oon salt and a few dashes 
 of black pepper; add 2 tablespoons of tioui lo the fat in the pan in 
 which it was roasted; stir until brown: add 1 pt. good stock; stir 
 constantly until it boils : take from fire : add salt and pepper to 
 taste, and 1 tablespoon of currant jelly and water cress; cover with 
 I'Uttered paper while roasting to prevent juice drying out. The 
 shoulder may be roasted the same way. 
 
 VENISON STEAKS. 
 
 May be broiled and .st'i'\('d the same as l)eefsteak with a simple 
 dressing of salt, })e[)per and butter. Venison should always be 
 cooked rare. 
 
 BROILED WOODCOCK. 
 
 Split down the back: lai'd the breast with fat salt pork and 
 Itroil; have ready small pieces of buttered toast; lay each bird on 
 a piece of toast, breast side down, and season with salt, pepper and 
 bits of butter, just breaking the bone a little so seasoning Avill pene- 
 trate; then turn over and season top with salt, pepper and butter; 
 set in oven a moment before serving; serve currant jelly with wood- 
 cock. Mrs. A. D". AVood. 
 
 ROAST WOODCOCK. 
 
 Split down the back; lard the breast with fat, salt pork; place 
 liirds in baking pan with a square of toasted bread under each bird; 
 ]iut them in hot oven; roast thirty-five minutes, basting every five 
 minutes, the first time with melted butter and afterwards with the 
 gravy in the pan. Airs. L. G. Noyes. 
 
 REED BIRDS. 
 
 May be prepared same as wood cock, broiled or i-oasted fifteen 
 minutes. 
 
60 THE WARREN COOK BOOK 
 
 EGGS 
 
 Mrs. Ralph Stone 
 
 "There is a best way of doing everything, even if it be to boil 
 an egg. " — Emerson. 
 
 BAKED EGGS. 
 
 Butter a baking dish and line v^ntli bread crumbs ; break in the 
 required number of eggs ; cover with grated cheese or not as pre- 
 ferred ; season with butter, pepper and salt ; cover with bread crumbs 
 and place in hot oven until whites are "set." 
 
 Mrs. John Siegfried. 
 
 BAKED EGGS. 
 
 Butter a deep plate thoroughly ; add a little salt and pepper ; 
 break in the eggs and immerse them with sweet cream: put into the 
 oven and bake five minutes or till the egg is "set. " Ready for the 
 table. Mrs. W. V. Hazeltine. 
 
 BOILED EGGS. 
 
 Put them in cold water and when it has boiled the eggs will be 
 done, the whites being soft and digestible, as they are not when put 
 on in boiling water. Jennie Halliday. 
 
 SOFT BOILED EGGS NO. II. 
 
 Place the eggs in boiling water, 1 qt. for 3 eggs ; remove from 
 the stove and let stand covered from 8 to 10 minutes. 
 
 Mrs. Richards. 
 
 EGG BALLS. 
 
 Boil any number of eggs you wish ten minutes ; drop in cold 
 water; when cold, peel and cut egg in two, lengthwise; remove yolks 
 and stir to a paste; stir in thoroughly the white of 1 egg; season 
 with pepper and salt: stir again, foru' into balls the size and shape 
 of a walnut; roll in Hour and fr.v lirown in hot l)utter: then place 1 
 ball in each half of white. 
 
 EGGS WITH CHEESE 
 
 For 5 eggs use 2 tablespoons gratcHl clieese. ^ ta 1)1 (-spoon butter, 
 s;iit and pepper to taste: melt the nutter : add the efrcrs ; tlien the 
 clieese. stirring until thick and smooth in a chafing dish. 
 
 EGGS BAKED WITH TOMATOES. 
 
 Select round tomatoes of uniform size: cut off the stem ends 
 i\n(\ take out enough of the pulp to leave a space as large as an 
 
EGGS. 61 
 
 egi?; sprinkle the insido -\vitli salt and i)('i)per; drop into each an 
 egg: plaee the filled tomatoes in a baiN'ing dish with a little hot 
 ■water and bake about fifteen minutes or until the eggs are set, a,nd 
 the tomato is a little softened; serve on rounds of bread, browned 
 in butter. 
 
 DEVILED EGGS. 
 
 Boil as many eggs as are needed for twenty minutes; when coo) 
 enough to handle cut in halves lengthwise; extract the yolks and 
 rub these to a paste with a little melted butter, some cayenne pep- 
 per (or white pepper if preferred), a little salt, and jnst a dash of 
 vinegar; fill the whites with this and serve on a platter garnished 
 with parsley. ]\rrs. D. L. Gerould. 
 
 DEVILED EGGS. 
 
 Boil 6 eggs 20 minutes; put into cold water- peel, cut in halves, 
 slicing a little off one end so that the ego; will stand up : remove the 
 yolks; rub them to a smooth paste with a little melted butter, cay- 
 enne pepper, mustard and vinegar, with which fill the hollow in 
 the whites; serve in bed of white cabbage, sliced, or use as gar7?.ish 
 for meats. Jennie Halliday. 
 
 EGG FONDUE. 
 
 6 eggs, 2 heaping tablespoons of parmesan cheese, I/4 teaspoon 
 salt, 1 dash cayenne; beat the eggs with a fork until light; add the 
 salt, pepper and cheese ; put a tablespoon of butter in a frying pan, 
 when hot turn in eggs and stir until thoroughly cooked and smooth ; 
 serve on squares of buttered toast. 
 
 KENTUCKY EGGS. 
 
 Bring 1/2 pt. of new milk to a boil and stir into it 6 rggs, not 
 beaten; cook slowly two minutes, stirring occasionally, salt to taste, 
 dot with butter and serve on dry toast. HouseLold. 
 
 EGGS FOR LUNCHEON. 
 
 Boil some eggs twenty minutes: cut in halves and lay on a plat- 
 ter; prepare a drawn butter gravy and pour over the eggs. 
 
 Mrs. D. L. Gerould. 
 
 OMELET. 
 
 6 eggs. ] tablespoon tloui-. 1 cu]) milk, a pinch of salt, beat the 
 v.hites and yolks separately; mix the flour, milk and salt; add the 
 yolks; add beaten whites; liave buffered spider very hot; put in; 
 bake in a quick oven five minutes. ]\Irs. Hoffman. 
 
 HAM OMELET. 
 
 ]\rakc the same as plain omelet and as soon as it begins to 
 thicken, sprinkle over it three tablespoons of finely chopped ham; 
 roll and serve. 
 
62 THE WARREN COOK BOOK 
 
 PLAIN OMELET. 
 
 3 eggs well beaten; stir into eggs about 11/2 teaspoons flour, 
 beating it smooth; then add a little salt and a large tumbler of milk; 
 heat a spider or frying pan; melt in it a little butter to grease it 
 well; pour in the omelet and bake in oven to a nice brown. 
 
 Mrs. J. Gleave. ' 
 
 TOMATO OMELET. 
 
 Have ready as much tomato as would be required for the meal; 
 cook well and rub through a colander; season with butter, salt and 
 pepper, a tablespoon of white sugar; make a nice omelet of 5 eggs. 
 l_cup milk ; make in two rolls ; lay on a platter and pour the tomato 
 over it; send to the table hot. Mrs. E. Rogers. 
 
 POACHED EGGS. 
 
 Nearly fill frying pan with boiling water; add a little salt and 
 vinegar; break eggs, 1 at a time, into wet saucer; slip from this up- 
 on surface of water ; cook slowly three minutes ; take up with j)er- 
 f orated skimmer; lay carefully upon buttered toast and serve im- 
 mediately. 
 
 PICKLED EGGS. 
 
 Boil the eggs very hard ; when cool cut in halves, lengthwise ; 
 s'prinkle them plentifully with vinegar, to which has been added a 
 little melted butter, jtepper and salt. Jennie Halliday. 
 
 POACHED EGGS WITH MUSHROOMS. 
 
 Take 1 can of mushrooms ; place in a sauce pan with a table- 
 spoon butter; season with teaspoon salt and pinch of white pepper; 
 add 2 drops of lemon juice ; cook for ten minvites ; then thicken the 
 sauce and prepare 10 poached eggs ; pour the sauce on a platter ; ar- 
 range the eggs around the dish; put the mushrooms in center and 
 serve hot with toast. 
 
 SPANISH EGGS. 
 
 Cover the liottom of an earthen baking dish with well seasoned 
 tomato puree ; arrange on it poached eggs, leaving space to show red 
 color; lay between the eggs whole small sausages already cooked, 
 or sausages cut in inch lengths ; place a bit of butter on each egg 
 and set dish in the oven to heat it only. 
 
 STUFFED EGGS IN A NEST. 
 
 Cut hard-boiled eggs in halves, lengthwise ; remove yolks and 
 put whites aside ; mash yolks and add half the amount of chopped 
 ham and enough melted butter or cream sauce to make of consist- 
 
EGGS. 63 
 
 ency to shape; make in balls size of original yolks and re-fill whites. 
 Jb'orm remainder of mixture into a nest and pour 1 cup of white 
 sauce (see index.) Sprinkle with crumbs and bake until crumbs 
 are brown. Miss Kopf. 
 
 SCRAMBLED EGGS. 
 
 Beat 5 eggs slightly with silver fork; add 1/2 teaspoon salt, % 
 teaspoon pepper, 1/2 cup milk ; heat omelet pan ; put in 2 tablespoons 
 butter, and when melted turn in mixture; cook until of creamy con- 
 sistency, stirring and scraping from l)ottom of pan. 
 
 SCRAMBLED EGGS WITH TOMATO. 
 
 Peel a large, firm tomato and chop it up small, with a bit of 
 onion; put into a hot sauce pan with plenty of fresh butter; season 
 to taste; stir until onion and tomato are thoroughly cooked; then 
 ]iour in 4 well beaten eggs and stir quickly until the eggs are nearly 
 set ; serve on hot dish . 
 
 EGGS AND TOAST. 
 
 jNIake slices of milk toast and arrange on platter; use receipt 
 for scrambled eggs, having eggs slightly underdone; rour eggs over 
 toast; sprinkle with 4 tablespoons grated cheese; put in oven to 
 melt cheese and finish cooking eggs. 
 
 EGGS ON TOAST. 
 
 Toast several slices of bread ; poach the number of eggs requir- 
 ed; butter the toast; lay eggs nicely over the top; moisten the toast 
 Avith salted water in which the eggs are poached; serve hot. 
 
64 THE WAKREN COOK BOOK 
 
 VEGETABLES 
 
 Mrs. J. W. Kitchen 
 
 Many green vegetables contain materials physiologically suited 
 to our needs ; better by far take iron as contained in vegetable 
 foods than from a bottle. People who cut from their diet the suc- 
 culent vegetables are continually taking drugs to bring about the 
 necessary natural conditions which might always be produced by 
 the judicious and regular use of green vegetables. 
 
 Mrs. Rorer says: "All vegetables should be put over the tiro 
 to cook in actually boiling water. Green or top ground vegetables 
 should have a teaspoonful of salt to each quart of water. Under- 
 ground vegetables should be salted after they are tender. "' 
 
 Mrs. Farmer of the Boston Cooking School says all vegetables 
 should be cooked in boiling salted water, except peas and beans, 
 which should be salted the last half hour. When noted teachers 
 thus disagree the modern cook may decide for herself and use salted 
 or unsalted boiling water for cooking vegetables as "experience, the 
 dear teacher," may dictate. 
 
 ARTICHOKES. 
 
 After washing well, soak in cold water V-i hour; boil in plenty 
 of water with a little salt l^A hours ; drain and serve with melted 
 butter or slice into a dish and pour over Annegar. 
 
 Mrs. A. Ruhlman. 
 
 ASPARAGUS. 
 
 Boil five minutes; pour off water; add more, boiling hot; boil 
 ten or fifteen minutes, letting the water nearly all l-oil out; then 
 season Avith salt, pepper and butter; make a thickening of 1 tea- 
 spoon of flour mixed with a little milk and stir in; have toasted a 
 few slices of bread ; spread with butter and put in a dish and over 
 them turn asparagus and gravy. ]\Irs. T. AV. McNett. 
 
 CREAMED ASPARAGUS. 
 
 TTse only the brittle part of the stalks; wash and remove scales; 
 cook in boiling salted water twenty minutes or until tender, the 
 heads will cook first so pierce the stalk to see if tender; drain and 
 place in a hot dish and pour over cream or a sauce made as follows: 
 
 CREAM SAUCE. 
 
 Place in granite stcAV pan 1 tablespoon buttei-. 1 talilespoon 
 flour; rub together over the fire; when blended add 1 cup milk, 
 stir over the fire until thick and smooth; season with salt and p<m)- 
 per. i\Irs. -T. AY. Kitchen. 
 
VEGETABLES. 65 
 
 ASPARAGUS ON TOAST I. 
 
 Serve creamed aspar;i<i-us on buttered oi- milk toast. 
 
 ASPARAGUS ON TOAST II. 
 
 Boil the stalks in salted Avater twenty minutes; remove stalks 
 to a warm plaee and let water boil doAvn to about a teaeiip ; add 2 
 tablespoons butter, and 2 tablespoons lenu)n juice; season with pep- 
 per; add salt if necessary; plaee slices of hot toast on a platter; 
 add the asparagus stalks and pour over the dressing. 
 
 Berta T. Kitchen. 
 
 BAKED ASPARAGUS. 
 
 Prepare as for creamed asparagus; when boiled tender, place 
 stalks in buttered baking dish; pour over the creamed dressing; 
 sprinkle lightly with bread crumbs and ]uit in oven for twenty 
 minutes. 
 
 FRIED APPLES. 
 
 AVipe and halve 4 tart red apples: remove core; place in a hot 
 skillet 1 tablespoon Initter. lA cup boiling water and i/o cup sugar; 
 cover and let simmer for ten minutes; remove cover and brown on 
 both sides. Mrs. W. A. Mitchell. 
 
 FRIED APPLES. 
 
 Pare, core and cut in halves good, tart apples ; lay in spider with 
 a piece of butter the size of a walnut ; sprinkle over them 14. cup 
 sugar; place in oven and fry until tender and nicely browned. 
 AVhen dishing, slip a knife under each one and slide onto platter; 
 serve hot. Mrs. G. P. Orr. 
 
 A GOOD BOILED DINNER. 
 
 4 hours before serving put meat in kettle of boiling water, 
 enough to little more than cover; when it boils skim carefully; then 
 let boil slowly. One hour before serving, add cabbage cut in 
 quarters, turnips in slices, V-i hour later whole potatoes. If corned 
 beef is used no salt will be required; if fresh meat is preferred salt 
 when adding potatoes. 
 
 BAKED PORK AND BEANS. 
 
 1 pt. beans soaked over night; put over fii-e and boil until soft- 
 ened; pour off water and add fresh from the teakettle; take 2 or 3 
 tablespoons molasses and a small piece of pork which has been stand- 
 ing in boiling water; bake in same kettle without cover until done, 
 (about five hours); always add boiling Avater as needed Avhile. cook- 
 ing. I\Irs. J. 0. Parmlee. 
 
66 THE WARREN COOK BOOK 
 
 BOSTON BAKED BEANS I. 
 
 Allow to every qt. of small white soup beans 1 pound of pickled 
 pork; soak beans over night in cold water; in morning wash them 
 well in a colander ; put them on to boil in cold water ; at the first 
 boil drain the water off and cover them with fresh boiling water; 
 score the rind of the pork and put it in with the beans ; simmer the 
 beans gently until the skin cracks ; take out the pork and drain ; put 
 beans into a bean pot (an earthen pot or pipkin with a cover,) al- 
 most bury the pork in the center of the beans; add 1 teaspoon salt to 
 1 pt. of the water in which the beans were boiled; pour this into 
 the pot and sprinkle with pepper; pour over the top of the beans 1 
 large spoon of molasses; put on the lid; then bake in a very moder- 
 ate oven for six or eight hours. Mrs. Rorer. 
 
 BOSTON BAKED BEANS II. 
 
 Same as above except the addition of 1 teaspoon of mustard to 
 3 tablespoons of molasses poured over the top. Claimed by somo 
 to be more digestible. Mrs. Kitchen. 
 
 STRING BEANS. 
 
 Remove strings and cut in pieces 1 inch long; cook in boiling 
 water until tender ; drain and pour over cream or a cream sauce ; 
 season with butter, pepper and salt. 
 
 STRING BEANS, (GERMAN STYLE.) 
 
 "Wash and string beans; put in bottom of kettle 3 tablespoons 
 butter; cut into the butter 1 small onion or i/;. of a large one and let 
 cook a few minutes, stirring constantly; add beans and pour over 
 boiling water ; cook slowly until nearly dry ; season with salt and 
 pepper to taste ; diced bacon is sometimes used in place of butter, 
 when preferred . Mrs . R . Reese . 
 
 LIMA BEANS. 
 
 Soak 1 pound of lima beans one liour; cook slowly two hours, 
 adding more water if necessary; season with salt, pepper and table- 
 spoon of butter. Mrs. R. H. Hall. 
 
 BEETS. 
 
 Growing beets will cook in one hour but in the winter beets 
 should boil steadily two or three hours; when thoroughly done, 
 peel and -hop fine (or slice) ; put in hot dish and add 1 teaspoon of 
 sugar, 8 tablespoons viiies-ar a lumj) .f l)utter, salt and pepper lo 
 taste. ^ Mrs. 0. T. S. 
 
VEGETABLES. ez 
 
 BEET RELISH. 
 
 2 cups boiled beets cut in cubes, while hot mix with 2 table- 
 spoons butter; season and pour over i/^ cup vinegar and i^ cup 
 cream; s* rve warm on a lettuce If^af. Lizzie Anna. 
 
 BEET GREENS. 
 
 Do not separate the tops from the ro'ls; wash carefully, exam- 
 inius: every leaf; cook in boiling salted water until tender; drain 
 in colander; remove skin from roots; cut coarsely; place in hot dish 
 with butter size of a walnut; garnish with hard boiled eggs; serve 
 with vinegar. B. T. K. 
 
 BOILED CABBAGE. 
 
 Cut off outside leaves; cut in quarters and remove stalk; let 
 stand in cold water for one hour; cook in boiling salted water from 
 thirty minutes to one hour; a scant ^/4 teaspoon soda will hasten 
 the cooking and destroy the odor; drain and serve or chop and sea- 
 son with salt, pepper and butter. 
 
 BOILED CABBAGE, (GERMAN STYLE.) 
 
 Same as above with addition of small piece of salt pork to the 
 kettle when boiling. Mrs. R. S. 0. 
 
 CREAMED CABBAGE. 
 
 Chop cabbage; boil in salted water until tender; add cream, 
 butter, pepper and salt. 
 
 CREAM CABBAGE, (WILTED). 
 
 1 cup sour cream, 2 tablespoons sugar, 2 eggs, a little vinegar; 
 scald the cream and eggs together and add vinegar to taste; chop 
 or slice the cabbage ;. sprinkle with salt and pepper and wilt in the 
 oven; then squeeze ovit the liquor from the cabbage and cover with 
 the dressing. Mrs. D. L. Gerould. 
 
 CREAM CABBAGE. 
 
 Beat the yolks of 2 eggs, i/o cup sugar, VL- cup vinegar, butter 
 the size t)f an q^^, salt and pepper, 1 teaspoonful mustard; put the 
 mixture into a saucepan and stir until it boils; then stir in 1 cup 
 sweet cream; let it boil and pour over the cabbage hot; or reserve 
 che cream; whip, and pom- over the cabbage last; mix in a few 
 celery seeds. Mrs. Whitcomb. 
 
 COLD SLAW I. 
 
 Select solid head of cabl)age; slice very thin and place in cold 
 water till cri.sp ; dry in a towel and sprinkle sugar, (salt and pepper 
 if desired) and pour over 14 cup vinegar; toss with a fork and serve. 
 
68 THE WARREN COOK BOOK 
 
 COLD SLAW II. 
 
 Cut cabbage very fine; season with pepper, salt and sugar; add 
 vinegar enough to moisten all the cabbage and pour off any which 
 may settle in the bottom of the dish; add enough whipped cream 
 to dress it nicely; toss with a fork and serve. Mrs. J. Roy. 
 
 COLD SLAW. 
 
 Cut the cabbage very fine, salt and pepper to taste ; take 1 cup 
 of vinegar, scant cup of sugar and butter size of a walnut ; boil a 
 minute and add yolk of 1 large egg or 2 small ones beaten with Y2 
 cup cream; boil up once and pour over the cabbage while hot. 
 
 Mrs. M. E. Richards. 
 
 FRIED CABBAGE. 
 
 Slice the cabbage fine ; put in spider with enough water to cover 
 and 2 tablespoons pork grease ; salt and pepper to taste ; let the 
 water all boil out and fry in the grease until a nice brown. Just 
 before serving add vinegar to taste. Mrs. Jane Allen. 
 
 A NICE WAY TO COOK CABBAGE . 
 
 After cooking the cabbage in salt water until tender, make a 
 dressing as follows : Take a piece of butter the size of an egg, % 
 cup vinegar, a teaspoon mustard, a teaspoon sugar; wlien 1)oiled stir 
 in 3 well beaten eggs and pour over cabbage. 
 
 Mrs. Will Watson. 
 
 COOKED CABBAGE. 
 
 Shred the cabbage fine, put into an earthen kettle to cook ; 
 make a dressing with i/o cup vinegar, 1 tablespoon butter, salt and 
 pepper to taste and dredge with a little flour and 1 egg; stir all 
 v^ell together ; set on the back of stove to cook slowly ; add 3 good 
 spoons of cream before taking from the ^re. Serve hot. 
 
 Mrs. E. Rogers. 
 
 SCALLOPED CABBAGE. 
 
 1 qt. chopped cabbage ; boil 20 minutes ; butter a baking pan 
 and alternate layers of bread crumbs and cabbage ; season with pep- 
 per and salt and pour over cream sauce; bake twenty minutes. 
 
 Belle Braunan, Fostoria, 0. 
 
 LADIES' CABBAGE. 
 
 Boil a firm, white cabbage fifteen minutes ; change the water for 
 more from the teakettle ; when tender drain and set aside until 
 cold; chop fine and add two beaten eggs, a teaspoon of butter, 3 
 tablespoons of rich milk or cream ; stir all well together and bake 
 in a buttered pudding dish until brown; serve hot. 
 
 Mrs. Willis Cowan. 
 
VEGETABLES. 69 
 
 STEWED CARROTS. 
 
 Boil whole until perfectlj tender; then ehop up fine; season 
 with salt, pepper and bvitter; just before taking up pour over 1 cup 
 of cream or milk. Mrs. McNett. 
 
 FRIED CARROTS. 
 
 Boil until tender and chop; take 1/2 pound cold meat (ham is 
 best) and 1 onion; chop up together fine; mix with the carrots; 
 roll into balls; dip in eggs and fry in butter until a nice brown. 
 
 Mrs. A. Ruhlman. 
 
 FRIED CARROTS II. 
 
 Slice lengthwise and boil until tender in salted water; drain 
 and fry in butter until brown . 
 
 STEAMED CAULIFLOWER. 
 
 Choose nice, white head; trim off outsi.le leaves; open in places 
 to remove insects which are found about the stalk and let lie wnth 
 heads downward in salt and water for one hour, Avhich will draw 
 out the vermin; then put in steamer; cover tightly and steam until 
 tender; serve whole with cream dressing turned over it. 
 
 Mrs. AV. A. Mitchell. 
 
 STEWED CAULIFLOWER. 
 
 Cut into small clusters; lay in cold salt water \(> hour; then 
 drop them into boiling water and boil fifteen minutes; turn of¥ 
 laost all the water and add 1 pt. of milk or cream, a lump of but- 
 ter, pepper, salt and a little flour; let this come to a boil taking care 
 not to scorch; arrange in a dish and pour the dressing over it. 
 
 Mrs. M. E. Rogers. 
 
 CREAMED CAULIFLOWER. 
 
 Remove leaves; cut off stalk; separate flowerets and soak thirty 
 minutes in cold salted water; cook thirty minutes in salted water; 
 drain and dress with cream; let come to a boil and serve. 
 
 ]\frs. J. 0. Parmlee. 
 
 BREADED CAULIFLOWER. 
 
 Trim leaves and wash well a good sized cauliflower; put 1 tea 
 spoon salt in 4 qts. boiling water and add Y2 cup flour. This will 
 take away nearly all the odor and leave the cauliflower white; boil 
 cauliflower in this V^ hpur; drain so that no water is left in it; 
 pass through a colander; soak 1 pt. white bread crumbs in warm 
 milk; squeeze it well and pass through the colander; put in chop- 
 ping bowl with the (^uilitiowcr ; add Ihe yokes of 3 raw eggs, 1 
 
ZO THE WARREN COOK BOOK 
 
 tablespoon butter, % teaspoon salt and 1 saltspoon pepper; mix well 
 together and finish by adding the whites of 3 eggs beaten very 
 stiff; mix again lightly; butter a quart mould; pour the puree into 
 it; have a sauce pan of boiling water so as to come within % inch 
 of top of mould ; cook for forty minutes ; remove from water ; 
 place a warm plate over top of mould and turn it over. 
 
 CREAM SAUCE. 
 
 Put y-2 tablespoon butter and Y2, tablespoon flour in a sauce 
 pan ; stir continually for three minutes over fire ; then pour in 
 slowly stirring meanwhile i/o pt. boiled milk; season with a salt- 
 spoon of salt and % saltspoon pepper and cook very slowly for a 
 minute or until smooth ; add 1/2 pt. rich cream and cook four min- 
 utes ; remove from fire ; add % tablespoon butter ; cut in pieces ; 
 when the butter is melted pour the sauce over the cauliflower. 
 
 Mrs. A. R. Blood. 
 
 BOILED GREEN CORN. 
 
 Remove husks and silk ; cook ten or twenty minutes in boiling 
 \\'ater and serve or cut from the cob and season with butter and 
 salt. 
 
 CORN OYSTERS. 
 
 To 1 cup grated raw corn add one well beaten egg, Y^ cup flour 
 and salt and pepper to taste ; drop by spoonfuls and try in hot fat 
 or drop on a well greased griddle. Mrs. D. D. Reed. 
 
 CORN PUDDING NO. I. 
 
 To 1 can of chopped corn or same quantity of scored and 
 scraped raw corn ; add 2 eggs slightly beaten, 1 tablespoon sugar, 1 
 teaspoon salt, % teaspoon pepper, li/> tablespoons butter and 1 pt. 
 of scalded milk ; turn into buttered pudding dish and bake slowly 
 one hour; cover for the first half hour. J\Irs. J. AV. Kitchen. 
 
 BAKED CORN WITH CHEESE. 
 
 Same as corn pudding; cover with grated cheese and fine bread 
 crumbs dotted with bits of butter ; bake until brown . 
 
 OLD SOUTHERN CORN PUDDING. 
 
 11/2 dozen ears corn, scored, then scraped from cob; add salt 
 and red pepper to taste, butter size of a small egg and 1 cup thick 
 sweet cream ; butter a baking dish and add above mixture ; bake in 
 a quick oven. Mrs. W. M. Lindsey. 
 
 SMOTHERED CORN. 
 
 Cut corn from the cob, put in frying pan with large piece of 
 butter, add salt and pepper; cook twenty minutes, but adding no 
 
VEGETABLES. ^i 
 
 water, stirring occasionally. The steam will cook it if well cover- 
 ed; when done add a few tablespoons of cream if at hand. 
 
 ]\Irs. Thomas. 
 
 CORN FRITTERS. 
 
 12 ears of corn scored, 3 eg'gs, 2 tablespoons flour, i/o teaspoon 
 soda, 3 tablespoons milk, 1 tablespoon butter, pinch of salt, drop 
 on greased pan or griddle and fry. Mrs. F. E. Sill. 
 
 CUCUMBERS. 
 
 Do not slice cueumbci-s into saltetl water as it hardens them 
 and makes them indigestible. Just before serving peel and slice 
 and send to the table with ice or season with pepper, salt and vine- 
 gar, (a few dro])s of onion juice may be added to the vinegar or 
 onions may be sliced with the cucumber. 
 
 COOKED CUCUMBER. 
 
 Remove the peel and cook in boiling water until tender; slice 
 and simmer in good brown gravy to which a very little chili vine- 
 gar has been added; allow them to remain seven or eight minutes; 
 then serve. j\Irs. Malissa Thomas, Fostoria, 0. 
 
 FRIED CUCUMBERS. 
 
 Dip slices of cucumbers into egg and bread crund)s and fry in 
 butter or in hot fat until a nice brown. Mrs. Schermerhorn. 
 
 STUFFED CUCUMBERS. 
 
 Pare cucumbers; cut in halves; hollow the centers and let stand 
 in cold water for thirty minutes ; to the part scooped out add bread 
 crumbs, pepper, salt and a grating of nutmeg; put back in the 
 shell and put small pieces of butter on top ; place in a dish with 
 a very little water or stock and simmer about forty nunutes or un- 
 til brown. Another stuffing: — i/o cup cucumber, y^ cup nuts, beat- 
 en white of one egg, salt and pepper. 
 
 DANDELIONS. 
 
 Carefully look over and wash thoroughly ; remove roots , 
 plunge into boiling salted water, (allowing 2 qts. water to a peck 
 of dandelions); cook nearly an hour or until tender; season with 
 salt, pepper and butter ; garnish with hard-boiled eggs ; serve with 
 vinegar. 
 
 FRIED EGG PLANT. 
 
 Pare and cut in slices y^ inch thick; season sifted bread crumbs 
 with salt and pepper; dip each slice in beaten egg; roll in crumbs 
 and frv brown. Sarah E. Thomas. 
 
2-2 THE AVAFREN COOK BOOK 
 
 STUFFED EGG PLANT. 
 
 Cook egg plant in boiling salted water for fifteen minutes ; 
 cut off one end and remove the pulp with a spoon ; put 2 table- 
 spoons butter in a pan; add 1 cup of bread crumbs, 1/2 tablespoon 
 chopped onion and the pulp (chopped); cook five minutes; season 
 with salt and pepper, and if necessary moisten with a little stock 
 or water; cool slightly and add a beaten egg; re-fill egg plant; 
 cover with buttered bread crumbs and bake thirty minutes in a 
 hot oven. As Taught in Boston Cooking School. 
 
 Chopx^ed walnuts or hickory nuts may be added to the stuffing. 
 
 EGG PLANT WITH CHEESE. 
 
 Alternate layers of sliced egg plants (l)oiled till tender) ; cream 
 sauce and grated cheese, having crumbs and cheese on top ; bake 
 until brown. 
 
 HOMINY AS A VEGETABLE. 
 
 The large hominy requires soaking over night and cooking all 
 day and is best when served the following day. When nicely sea- 
 soned with salt, pepper and butter it makes a most delicious winter 
 vegetable and the oftener it is warmed over the better it is. 
 
 Mrs. Eorer. 
 
 LETTUCE. 
 
 Wash and arrange in a dish with 1 onion sliced, and sprinkle 
 with salt, pepper and a little sugar; then take 1 cup vinegar and 
 •J tablespoons sweet cream and pour over. Mrs. A. Ruhlman. 
 
 LETTUCE. 
 
 Very nice when prepared as Cold Slaw II. 
 BOILED MACARONI. 
 
 Plunge % cup macaroni broken in inch pieces into 2 qts. boil- 
 ing water with 1 tablespoon salt ; boil twenty minutes ; drain in col- 
 ander and pour over cold water to whiten it as well as keep the sec- 
 tions from adhering; re-heat in cream and add salt. 
 
 MACARONI AND CHEESE. 
 
 Boil macaroni as above; then place layer in buttered pudding 
 dish; sprinkle with grated cheese; repeat; pour over white sauce; 
 cover with buttered crumbs and brown. 
 
 MACARONI WITH TOMATO SAUCE. 
 
 Same as macaroni and cheese, except in place of white sauct 
 use a tomato sauce. 
 
VEGETABLES. ^3 
 
 THE SHELL OF AN EDAM OR PINEAPPLE CHEESE. 
 
 After all the cheese has been used fill the shell with boiled mac- 
 aroni or spaghetti, in cream sauce; stand on a piece of oiled paper; 
 bake a few minutes in the oven and serve in the shell. There is 
 just enough cheese imparted by the toasting of the shell to give the 
 most agreeable flavor to the macaroni. If care is taken one shell 
 will answer for three or four bakings. j\Irs. Rorer. 
 
 STEWED MUSHROOMS. 
 
 Wash 1/2 pound mushrooms ; scrape stems and cut in slices ; peel 
 caps and break in pieces; plunge all into 3 tablespoons melted but- 
 ter ; cook for two minutes ; sprinkle with salt and pepper and dredge 
 with flour, add I/2 cup of hot water or stock ; simmer for five min- 
 utes and serve. 
 
 CREAMED MUSHROOMS. 
 
 Cook same as stewed mushrooms ;' instead of adding hot water 
 or stock add cream or cream sauce; serve on toast. 
 
 ONIONS BOILED. 
 
 Pare and boil whole about fifteen minutes and turn off water; 
 add more hot water, enough to cover and boil down to about four 
 or five tablespoons ; salt, pepper and butter size of an egg and serve 
 hot; add milk or cream, if desired. Mrs. D. Cowan. 
 
 ESCALLOPED ONIONS. 
 
 Take 8 or 10 good sized onions; slice and boil tender; lay them 
 in a baking dish, putting bread crumbs, butter in small bits, pepper 
 and salt between each laj^er until dish it nearly full ; cover top with 
 bread crumbs and add milk or cream until dish is full ; bake I/2 hour 
 or until onions are tender. 
 
 ONIONS au GRATIN. 
 
 Same as above. When baked cover the top with a thick layer 
 of grated cheese and return to the oven until melted and brown. 
 
 FRIED ONIONS. 
 
 Reirove skins and slice ; heat skillet very hot ; melt 2 tablespoons 
 butter or drippings ; add the sliced onions and fry until tender, being 
 careful not to burn; season with salt and pepper and serve. 
 
 B. T. K. 
 
 STUFFED ONIONS. 
 
 Parboil large onions in enough salted boiling water to cover 
 for ten minutes; cool and remove centers; mash the centers and 
 
Z\ THE WARREN COOK BOOK 
 
 mix with them finely chopped cold meat, stale soft bread crumbs 
 and cream or melted butter enough to moisten ; season with salt 
 and pepper. Fill the onion shells and place in buttered shallow 
 baking pan and bake in a moderate oven until onions are tender. 
 
 Mrs. M. A. Bliss. 
 
 OYSTER PLANT (SALSIFY.) 
 
 "Wash, scrape and plunge in cold water to present discolor- 
 ation; cut in inch sections and boil until tender in salted water; 
 drain; season and add cream or cream sauce. 
 
 OYSTER PLANT FRITTERS. 
 
 Boil as above until tender; mash; season with salt and pepper; 
 shape into little cakes and fry in butter till brown. 
 
 Mrs . D Cowan . 
 
 BOILED PARSNIPS (MASHED.) 
 
 Wash and scrape parsnips; boil until tender; pour off water, 
 salt, pepper and mash fine ; put in a piece of butter size of an egg 
 and serve in covered dish. Mrs. A. Ruhlman. 
 
 PARSNIP CAKES. 
 
 Cook same as above; shape in little cakes and fry brown in 
 butter. 
 
 FRIED PARSNIPS. 
 
 Wash and scrape ; cut in slices lengthwise ; boil in salted water 
 fifteen minutes; drain and brown in a frying pan in butter. (Dip in 
 egg and crumbs if desired.) 
 
 PARSNIP CROQUETTES. 
 
 Wash and scrape as many parsnips as required; boil in water 
 till tender; drain; mash fine; season with salt, pepper and butter; 
 add a well-beaten egg and 1 tablespoon flour; roll into little cakes 
 nnd dip in ^^^ and cracker dust and fry in butter. 
 
 Mrs. T. W. McNett. 
 
 PARSNIP OYSTERS. 
 
 Grate 3 large raw parsnips ; add 2 beaten eggs, i/^ cup sweet 
 milk, salt, pepper, a little butter and flour enough for a thin batter; 
 fry on griddle in butter as pancakes. Mrs. Ollie McClelland. 
 
 PARSNIP STEW. 
 
 Cut about half a pound of pork in small pieces ; put in a kettle 
 and boil 1 hour; then add ]>otatoes and parsnips cut in little pieces. 
 % more potatoes than parsnips ; boil another hour ; keep plenty of 
 
VEGETABLES. ^^ 
 
 water in so that it will not stick to the kettle. A very good disn 
 in the spring when parsnips are fresh. ]Mrs. G. C. James. 
 
 CREAMED PARSNIPS. 
 
 Wash, scrape and cnt in small sections, discarding the woody 
 centers ; boil until tender in salted water ; drain and pour over 
 cream or cream sauce; season with salt and pepper and serve. 
 
 PEAS. 
 
 Shell, wash and let stand in cold water for an hour; cook in 
 boiling water until tender and very little water should remain at 
 this point; season with salt, pepper and butter; add cream or cream 
 sauce if desired. 
 
 STUFFED PEPPERS. 
 
 Cut a slice from the stem end of nice sweet peppers ; remove 
 the seeds and parboil fifteen minutes ; fill Avith equal parts of cold 
 chicken or veal and softened bread crumbs ; season with onion juice, 
 salt and pepper; cover with buttered bread crumbs and bake thirty 
 minutes; serve on toast with a brown gravy. 
 
 As Taught in Boston Cooking School. 
 
 STUFFED PIMENTOS. 
 
 Fill pimentos with mashed potatoes, seasoned as for the table; 
 I'lace in a hot oven for twenty minutes; handle carefully; serve hot. 
 
 OTHER FILLINGS FOR PEPPERS. 
 
 Kice and chicken, bread as for turkey stuffing, tomatoes and 
 bread crumbs, creamed cauliflower with cheese, corn pudding, any 
 (old chopped meat with bread crumbs; macaroni and cheese. 
 
 POTATOES. 
 
 Never buy potatoes of a farmer without being assured they 
 were raised on high ground. Low ground potatoes will not cook 
 u]^ meal}' nor will they become crisp when fried in deep fat. 
 
 BAKED POTATOES. 
 
 Select potatoes of uniform size ; wash with a vegetable brush 
 and remove any bad spots; place in pan of cold water for an hour 
 or two; bake in a moderate oven about forty minutes or until ten- 
 der. If the oven is too hot the skin will harden so that the steam 
 from the center cannot escape making the potato soggj^ If the 
 oven is not hot enough the effect will be the same. "When done roll 
 the potatoes one by one in a napkin to make inside soft and flakey; 
 serve in an uncovered dish. 
 
Xe THE WARREN COOK BOOK 
 
 POTATOES BOILED. 
 
 Clean thoroughly or peel very thin, potatoes of uniform size; 
 let stand in cold water an hour or two ; place in boiling salted 
 water, (a tablesi)oon of salt to a quart of water) and boil until ten- 
 der ; drain ; place on stove uncovered until dry and serve in uncov- 
 ered dish. 
 
 BROWNED POTATOES. 
 
 Prepare as for boiled potatoes ; boil or steam fifteen minutes ; 
 then place in dripper where meat is roasting; baste each potato and 
 bake until tender and brown, basting if necessary. 
 
 POTATO CAKES. 
 
 "When sufficient mashed potatoes are left over, before putting 
 them away to cool, make them into little flat cakes and when Avanted 
 fry in butter until brown. M. J. D. 
 
 CREAMED POTATOES. 
 
 Cut cold boiled potatoes in little dice ; add them to a white 
 sauce; keep at boiling point for ten minutes and serve. 
 
 Mrs. D. Cowan. 
 
 POTATO CHIPS. 
 
 Pare long potatoes; slice on vegetable slicer into cold water; 
 let stand two hours, changing once ; take from water and dry be- 
 tween towels; fry in deep fat, keeping in motion with a skimmer; 
 drain on brown paper and sprinkle with salt. 
 
 POTATO CROQUETTES. 
 
 2 cups riced potatoes, 2 tablespoons butter, i/o teaspoon salt, 
 % teaspoon pepper, y^ teaspoon celery salt, few grains of cayeene, 
 few drops of onion juice, yolk of 1 '^%^, 1 teaspoon finely chopped 
 I>arsley ; mix ingre iients in order given and heat thoroughly ; shape 
 and dip in crumbs; egg and crumbs again; ixy 1 minute in deep fat, 
 and drain on brow^n paper. 
 
 As Taught in the Boston Cooking School. 
 
 POTATO CROQUETTES EN SURPRISE. 
 
 Make potato croquette mixture, omitting parsley ; shape in 
 femall nests and fill with creamed chicken, shrimps or peas; cover 
 nests with croquette mixture ; then roll in form of croquettes ; dip 
 in crumbs; o.^^ and crumbs again; fry in deep fat and drain on 
 brown paper. 
 
 As Taught in the Boston Cooking School. 
 
VEGETABLES. 
 
 IX 
 
 DISKED POTATOES (FRENCH FRIED.) 
 
 Pare raw jiotatoes and cut in i)i('ces Icngtinvise ; soak in salt 
 water 1 hour; fry in hot lard until tender and brown turning often; 
 drain on brown paper; sprinkle with salt and serve. 
 
 Mrs. G. P. Orr. 
 
 ESCALLOPED (KENTUCKY POTATOES.) 
 
 Pare several raw potatoes and slice thin; lay in a <lish in layers, 
 sprinkling salt, pepper, a little tlour and dots of butter between 
 each layer; add hot milk unt^l it may be seen through top laj'er; 
 bake l^^ hours or until potatoes are soft. 
 
 ESCALLOPED POTATOES II. 
 
 Cut enough cold l)oile(.l or baked potatoes into tiny squares to 
 fill a quart baking dish ; butter the dish and put in a layer of the 
 potatoes; sprinkle with salt, pepper, bits of parsley, dot with but- 
 ter and cover with white sauce; repeat until dish is full, omitting 
 white sauce from top layer; dot the top liberally with butter; 
 sprinkle with salt, pepper and crumbs, and pour over a cup of 
 cream; bake thirty or forty minutes or until a nice brown. 
 
 Mrs. J. W. Kitchen. 
 
 FRIED POTATOES. 
 
 Slice cold-boiled potatoes into hot butter; season with salt and 
 pepper and fry until browned, turning often. 
 
 FRIED (RAW) POTATOES. 
 
 Put raw potatoes through a meat chopper; put in a skillet 2 
 tablespoons butter to 2 cups of the potato; Avhen very hot add the 
 potatoes ; season with pepper and salt ; turn often and cook tw^enty 
 or thirty minutes until browned through. IMrs. M. K. Bliss. 
 
 MASHED POTATOES. 
 
 Put i)otatoes through a ricer or mash them well . add butter, 
 salt ami pepper and hot milk or cream enough to beat Avell. 
 
 RICED POTATOES. 
 
 Same as above; after beating well ])ut through ]-ieer again into 
 hot tureen and send to the table. 
 
 POTATO CASES. 
 
 To ] pt. of mashed potatoes prepared as above, add 2 eggs and 
 heat well; line small molds with the mixture; brush well with but- 
 ter; then with fine bread crumbs; bake till brown; fill wilh any fill- 
 ing for patties. 
 
^8 THE WARREN COOK BOOK 
 
 LYONNAISE POTATOES. 
 
 Melt 2 tablespoons butter; season with salt and pepper; add 2 
 Clips of sliced cold potatoes and cook until the potatoes have ab- 
 sorbed the butter, turning often, but do not allov^^ them to brown: 
 then add 1 tablespoon of butter in which 1 tablespoon of sliced 
 onion has cooked for five minutes and when well mixed add i/o table- 
 spoon finely chopped parsley. J3. T. K. 
 
 OAK HILL POTATOES. 
 
 Four cold boiled potatoes, five hard-boiled eggs; put layer of 
 potatoes cut thin in a buttered baking dish ; sprinkle with salt and 
 pepper; add a layer of eggs; repeat and pour over the whole IV2 
 cups white sauce and cover with buttered cracker crumbs; bake till 
 crumbs are brown, about twenty minutes. Sauce: 3 tablespoons 
 butter, 3 tablespoons flour, ll\> cups milk. Vt teaspoon salt and a 
 dash of pepper; serve hot. Mrs. H. A. Booth. 
 
 POTATO PUFF. 
 
 2 cups mashed potatoes; stir in 2 tablespoons melted butter; 
 beat with an egg beater to a white cream before adding anything 
 else : then put in 2 eggs whipped very light and a cup of cream or 
 milk, salt to taste. Beat all together and pour into a baking dish 
 and bake in a quick oven till nicely browned. 
 
 Mrs. W. V. Hazeltine. 
 
 SACKED POTATOES. 
 
 Bake 6 potatoes as directed under baked potatoes ; remove 
 from oven ; cut off an end and scoop out the inside with a teaspoon ; 
 mash; add 2 tablespoons butter, salt, pepper and 3 tablespoons of 
 hot milk ; then add whites of 2 eggs well beaten : beat till very 
 light; re-fill skins and bake six or eight minutes in very hot oven. 
 These are very good without the eggs, if enough hot milk is added 
 to beat well. " B. T. K. 
 
 SOUR POTATOES. 
 
 Boil potatoes with skins on; pare and slice -while hot; take V3 
 as many onions and slice very thin; then fry some pork and leave 
 about 1 tablespoon of the grease in spider and turn a teacup of 
 vinegar in with it ; salt and pepper tl\e potatoes and onions, well 
 mixed together and turn into the grease and let heat through ; serve 
 hot. Mrs. Thompson. 
 
 BAKED SWEET POTATOES. 
 
 Prepare and bake as white potatoes. 
 
VEGETABLES. e'g 
 
 SWEET POTATO BALLS. 
 
 To a pt. of hot rieed or mashed sweet potatoes add 3 tablespoons 
 of butter, V2 teaspoon salt, a little pepper and 1 beaten egg. If 
 too dry to'shape into balls add a little hot milk; roll the balls in 
 Hour and fry in deep fat and drain on brown paper. 
 
 As Tanglit in the Boston Cooking School. 
 
 SWEET POTATO CAKES. 
 
 Prepare as for mashed sweet i)otatoes; sha])e into flattened balls 
 and brown in butter: see white potato cakes. B. T. K. 
 
 GLAZED SWEET POTATOES. 
 
 Wash and pare H mediniu sized sweet potatoes; cook ten min- 
 utes in boiling salted water; drain and cut in halves lengthAvise; 
 ])ut in buttered pan and baste with syrup made of 1/0 cup sugar, 4 
 tablespoons water and 1 tablespoon butter; bake about twenty-five 
 minutes basting twice with remaining syrup. 
 
 ■ Mrs. E. E. Allen. 
 
 SWEET POTATO CROQUETTES. 
 
 Follow recipe for Sweet Potato Balls, except to shape in cro- 
 quettes . 
 
 CANDIED SWEET POTATOES. 
 
 Into a syrup of sugar and water, dip slices of cold boiled sweet 
 potatoes; place on buttered tin and brown in oven. 
 
 SWEET POTATOES A LA CREOLE. 
 
 Peel five large sw^eet potatoes and cut in halves the long w^ay; 
 put in a deep baking dish ; cover with milk ; add I/2 teaspoon of salt 
 and a tablespoon each of butter and brown sugar; wet 1/0 cup of 
 bread crumbs wnth a beaten egg; cover the potatoes wnth this and 
 bake in a moderate oven about an hour. Mrs. Richards. 
 
 RADISHES. 
 
 Round radishes maj' be made atti-active when cut to resemble 
 tulips. After soaking in cold water, begin at the point and cut 
 the skin % the length of the radish until 6 incisions have been 
 made ; slip a pointed knife under the point of each section and re- 
 turn the radish to cold water where the sections of sk'in will cui'l 
 back as far as cut, resembling the tulip. 
 
 BOILED RICE. 
 
 AVash 1 cup rice thoroughly and put in a double boiler contain- 
 ing ] (|t. boiling water and a level tablespoon salt; let water in un- 
 
80 THE AVARREN COOK BOOK 
 
 der kettle boil rapidly fifteen minutes; ponr off any water not ab- 
 sorbed by the rice return to the kettle and cook twenty minutes 
 longer. Rice cooked in this way will have every grain separate. 
 
 SAUER KRAUT. 
 
 Boil a piece of fresh beef or pork one hour ; then put in the 
 kraut and boil together two hours; add salt if necessary. 
 
 SPINACH. 
 
 Remove roots; look over carefully and discard all wilted 
 leaves; wash in several waters. If very young and tender, put in 
 a kettle or stew pan and heat gradually and cook slowly for thirty 
 minutes in its own juices. Old spinach better be cooked in boiling 
 salted water uncovered to retain green color; drain, chop, re-heat 
 and season with salt, pepper and butter; garnish with slices of hard 
 boiled eggs. 
 
 SUMMER SQUASH (STEAMED.) 
 
 If very young and tender cut in large pieces and steam thirty 
 minutes. If older the skin has hardened, pare thinly; remove cen- 
 ter and steam till tender; mash; season with butter, salt and 
 pepper. 
 
 SUMMER SQUASH (BOILED.) 
 
 Cut in thick slices; boil in salted water until tender: drain in 
 cheese cloth over colander and mash ; season with butter, pepper 
 and salt. 
 
 FRIED SUMMER SQUASH. 
 
 Follow recipe for Fried Egg Plant. 
 
 STEAMED WINTER SQUASH. 
 
 Quarter; renmve center; place in steamer with the skin side up; 
 steam one hour or until tender; scrape out the center: mash; sea- 
 son with salt, pepper and butter; if lacking in sweetness add less 
 than a teaspoon of sugar. 
 
 BAKED WINTER SQUASH. 
 
 Cut squash in quarters or less, remove seeds and stringy por- 
 tion; place in a dripping pan; bake two hours or until soft; remove 
 from shell; mash and season with butter, salt, sugar and pepper. 
 
 Mrs. J. 0. Parmlee. 
 
 SUCCOTASH (STRING BEANS.) 
 
 String, wash and cut the beans in y^ inch pieces: place in stcAv 
 pan of boiling water and boil until nearly tender, thirty or forty 
 
VEGETABLES. 6i 
 
 minutes ; then add corn cut from the cob, % more corn than beans, 
 and continue boiling slowly until both are tender at which time 
 very little water should remain in the pan; season with butter 
 salt and pepper, five minutes before serving. 
 
 Mrs. D wight Cowan. 
 
 SUCCOTASH (LIMA BEANS.) 
 
 14 pound dried lima beans; soak one hour in water; boil two 
 hours (slowlv) ; add 1 can corn; season with salt, pepper and but- 
 ter. " Mrs. R. S. Hall. 
 
 BAKED TOMATOES. 
 
 Prepare as for stuffed tomatoes ; add to the pulp an equal quan- 
 tity of cracker crumbs; season with butter, pepper and salt and a 
 little chopped onion; fill the shells; re-place the top slice and bake 
 lAventy minutes in hot oven. ^I- J- D- 
 
 FRIED TOMATOES I. 
 
 Cut ripe tomatoes with the skins on into slices 1 inch thick, 
 salt and sprinkle sugar on both sides; dredge with cracker crumbs; 
 lay in hot fat of equal parts of butter and lard ; fry on both sides till 
 brown; remove carefully to hot platter; pour sweet cream into the 
 fat from which the tomatoes have been removed and boil two 
 minutes, stirring all the time and pour over the tomatoes on the 
 platter. Mrs. L. D. Wetmore. 
 
 FRIED TOMATOES II. 
 
 Same as above without dressing. 
 
 STEWED TOMATOES I. 
 
 Boil two large tomatoes in 1 coffee cup of water; season with 
 salt and pepper to taste; when cooked add 1/2 cup cream and let 
 come to a boil ; crumb two slices of bread in a deep dish and add 
 a piece of butter the size of a walnut ; pour over the cooked toma- 
 toes and serve when hot. Mrs. M. S. Ensworth. 
 
 STEWED TOMATOES II. 
 
 Wipe; pare; cut in pieces and cook slowly in stew pan for 
 twenty minutes stirring occasionally; season with butter, pepper 
 and salt. 
 
 SLICED TOMATOES. 
 
 AVipe ; cover with boiling water; let stand one minute; remove 
 skins and chill thoroughly; cut in I/3 inch slices and serve. When 
 ice is not at hand remove skins without the use of boiling water. 
 
62 THE WARREN COOK BOOK 
 
 SCALLOPED TOMATOES. 
 
 Cover bottom of a buttered baking dish with buttered cracker 
 crumbs; add a layer of tomatoes peeled and sliced (or the solid 
 part of a can of tomatoes) ; season with butter, pepper and salt, 
 and cover with buttered crumbs; bake in a hot oven until crumbs 
 are brown. Berta T. Kitchen. 
 
 STUFFED TOMATOES. 
 
 Wipe and remove thin slices from stem end of 6 medium sized 
 tomatoes ; take out seeds and pulp ; sprinkle inside of tomato witli 
 salt; invert; and let stand i/o hour; cook five minutes two table- 
 spoons butter with Vo tablespoon finely chopped onion; add 1/2 cup 
 finely chopped cold cooked chicken or veal, i/o cup stale bread 
 crumbs, tomato pulp and salt and pepper to taste ; cook five min- 
 utes ; then add 1 egg slightly beaten and cook one minute, and 
 re-fill tomatoes with mixture; place in buttered pan; sprinkle with 
 buttered cracker crumbs and bake twenty minutes in a hot oven. 
 As Taught in the Boston Cooking School. 
 
 ROAST TOMATOES. 
 
 Cut a slice off the top of fine large ones; take out most of the 
 inside ; fill with a rich dressing as for chicken ; replace the top and 
 place in a pan without water; roast in oven % of an hour or until 
 done; sprinkle sugar over and serve. Mrs. H. G. Eddy. 
 
 STEWED GREEN TOMATOES. 
 
 Peel and slice 5 or 6 green tomatoes; also 3 onions; put in 
 spider with onions at the bottom with enough water to cook ; when 
 done turn off water, if any remains; season with salt, pepper and 
 butter the size of an egg and a little milk or cream. 
 
 Mrs. T. W. McNett. 
 
 FRIED GREEN TOMATOES. 
 
 Slice tomatoes thin and cover with salt ; let stand ^/o hour ; then 
 dip in flour and fry in butter. Mrs. L. G. Noyes. 
 
SALADS AND DRESSINGS. 65 
 
 SALADS AND DRESSING 
 
 Mrs. E. E. Allen 
 
 Salads made of greens slioiild always be served crisp and cold. 
 The vegetables should be thoroughly washed, allowed to stand in 
 cold or ice water until crisp, then drained and spread on a towel and 
 set aside in a cold place until serving time. Dressings may be 
 added at table or just before sending to table. If greens are allowed 
 to stand in dressing they will soon wilt. It should be remembered 
 that winter greens are raised under glass and should be treated as 
 any other hot house plant. Lettuce will be affected by a change 
 of temperature and wilt just as quickly as delicate flowers. 
 
 Canned or cold cooked left over vegetables are well utilized in 
 salads, but are best mixed wnth French dressing and allowed to 
 stand in a cold place one hour before serving. Where several vege- 
 tables are used in the same salad they should be marinated separ- 
 ately, and arranged for serving just before sending to the table. 
 
 Meat for salads should be freed from skin and gristle, cut in 
 small cubes, and allowed to stand mixed with French Dressing be- 
 fore combining with vegetables. Fish should be flaked or cut in 
 cubes. 
 
 Where salads are dressed at the table, first sprinkle with salt 
 and pepper, add oil. and lastly, vinegar. If vinegar is added before 
 oil, the greens will become wet. and oil will not cling, but settle to 
 bottom of bowl. 
 
 To Marinate : — The word marinate used in cookery, means to 
 add salt, pepper, oil and vinegar to a salad ingredient or mixture 
 and let stand until well seasoned. 
 
 SALAD DRESSINGS 
 
 BOILED DRESSING I. 
 
 1 teaspoon mustard, % cup sweet milk, 1 teaspoon salt, 
 y2 cup vinegar, 3 teaspoons sugar, butter size of an egg. yolks 
 of 3 eggs; cook in double boiler; when cold add i/o cuj) cream whip- 
 ped. Mrs. James O. Parmlee. 
 
 BOILED DRESSING II, 
 
 4 tablespoons butter, 1 tablespoon flour, i/. teaspoon salt, 2 tea- 
 spoons sugar, 1 teaspoon mustard, (heaping). 3 eggs, 1 cup milk, 
 1/2 cup vinegar; let butter get hot in pan; add flour; stir until 
 smooth; add the milk and let boil; beat all other ingredients togeth- 
 er and add to boil. If too thick add juice of lemon, or a little cream 
 when cold. Mrs. W. H. Hegerty. 
 
64 THE WARREN COOK BOOK 
 
 BOILED DRESSING III. 
 
 1 teasoon dry mustard in 1 tablespoon boiling water, 1 table- 
 spoon sugar, 1 tablespoon melted butter, 1 saltspoon salt, 1 table- 
 spoon tiour, yolks of 3 eggs, ^2. cup vinegar, cayenne pepper; beat 
 the eggs; add the rest of the ingredients except the vinegar and beat 
 thoroughly; add the vinegar which has been heated, and cook all 
 together in a double boiler until thick; add to taste whipped cream, 
 when used. Mrs. C. T. Conarro, Mrs. W. J. Richards. 
 
 BOILED DRESSING IV. 
 
 4 tablespoons butter, 3 tablespoons flour, 1 tablespoon sugar, 1 
 tablespoon salt, 1 heaping tablespoon mustard, a pinch of cayenne 
 pepper, 1 cup milk, 1/2 cup of vinegar, 3 eggs; let butter get hot in 
 a sauce pan; add flour and stir until smooth, being careful not to 
 brown; add the milk and boil up; place the sauce pan in another 
 of hot water ; beat eggs, salt, pepper, sugar and mustard together 
 and add vinegar; stir this into the boiling mixture and stir to the 
 consistency of soft custard. 
 
 Mrs. S. P. Schermerhorn, Mrs. E. E. Allen. 
 
 CREAM DRESSING. 
 
 1 tablespoon sugar. I/2 cuj) vinegar, 1 tablespoon flour, 2 eggs. 
 1/4 teaspoon mustard, Vi cup butter, 14 teaspoon salt, 1 cup cream, 
 whipped; mix dry ingredients; add beaten eggs, vinegar and but- 
 ter; cook in double boiler until thick, and when cold add whipped 
 cream. Miss Mary White, Mrs. Hilda Wood Jacobs. 
 
 CREAM DRESSING II. 
 
 Yolks of 4 eggs, very thorougly beaten, i/> cup vinegar, y^ tea- 
 spoon mustard. 1 tablespoon sugar, 1/0 cup melted butter or salad 
 oil; set the mixture in a vessel of hot water and let simmer until it 
 is thick and smooth ; then salt to taste ; let cool and bottle for use. 
 
 Mrs. Scofield. 
 
 CREAM DRESSING III. 
 
 Will keep for weeks. Yolks of 8 eggs or 4 whole ones. 1 tea- 
 spoon salt.^l teaspoon mustard, i/o cup sugar, 1 teaspoon black pep- 
 per, 2 tablespoons flour, iy> pts. vinegar, 1 cup butter, cayenne pep- 
 per ; mix thoroughly adding vinegar and butter last ; let come to a 
 boil and when cold, thin as you use, with a little cream. 
 
 Mrs. William Bashline. 
 
 FRENCH DRESSING I. 
 
 I/2 teaspoon salt, I/4 teaspoon paprica, 2 tablespoons vinegar, 4 
 tablespoons olive oil; mix in covered can and shake till foamy. 
 
 Mrs. James 0. Parmlee.* 
 
SALADS AND DRESSINGS. 85 
 
 FRENCH DRESSING II. 
 
 Yolk of 1 egg, 2 tablespoons vinegar, ;3 tablespoons of olive oil, 
 1/2 teaspoon salt, Yi ot pepper; beat the jolk very light; put salt 
 and pepper in a bowl ; add gradually the oil ; rub and mix until the 
 salt is thoroughly dissolved; then add by degrees the vinegar; stir 
 continually for one minute and it is ready for use; use the white 
 wine vinegar. Mrs. Trunkey. 
 
 FRUIT SALAD DRESSING. 
 
 Slightly beat 2 eggs in a bowl (richer if yolks of 4 eggs are 
 used) ; add a little salt, cayenne pepper, dry mustard, 1 teaspoon 
 sugar and 1/2 teaspoon cornstarch; mix until very smooth; heat 4 
 tablespoons mild vinegar; when hot drop little by little into the mix- 
 ture in the bowl, beating all the time ; return to stove and stir until 
 thick ; remove from stove and add, while hot, 1 large tablespoon but- 
 ter and beat until very light, and cool; when ready for use, add V2 
 pt. cream whipped very stiff, and stir into dressing. 
 
 Mrs. (Jopeland. 
 
 OIL MAYONNAISE. 
 
 Have all ingredients and dishes cold. 14 teaspoon mustard, J 
 teaspoon salt, cayenne, yolks of 2 eggs, 3 teaspoons lemon juice, I 
 cup olive oil ; mix dry ingredients ; add to beaten yolks : then add a 
 few drops of oil, beating with an egg beater or wooden spoon ; then 
 add alternately the lemon juice and remainder of oil, beating stead- 
 ily until all has been added. (Lemon thins the mixture, oil thick- 
 ens it.) Do not allow it to get too thin as it is apt to curdle. If 
 the dressing should curdle start with a fresh yolk, adding the curdled 
 dressing to it slowly, and alternating it with some of the acid. Be- 
 Tore using thin mayonnaise wnth thick whipped cream. 
 
 Mrs. Hilda Wood Jacobs. 
 
 OIL MAYONNAISE II. 
 
 2 cups best olive oil, yolk of 1 egg. juice of 1 lemon, I/2 teaspoon 
 salt. 1/4 teaspoon mustard, % teaspoon red pepper place a bowl in 
 pan of ice water; put egg, seasoning and strained lemon juice in 
 bowl and beat together, (using Dover beater) ; then add oil slowly 
 and beat rapidly. The result is a bowl of stiff ^Mayonnaise in ten 
 minutes. Flora B. Smith. 
 
 LOBSTER SALAD DRESSING. 
 
 4 eggs. 1 tablespoon sugar, 2 tablespooTis butter, 1 of salt, 2 of 
 vinegar, 1 of mustard ; beat the whites of the eggs separately and 
 add last; cook in a bowl set in a kettle of water. ^Irs. Parker. 
 
66 THE WARREN COOK BOOK 
 
 SAUCE TARTARE. 
 
 To 14 cup oil dressing, add 1 teaspoon each of chopped olives, 
 pickles, capers, parsley; may use tarragon instead of lemon in 
 dressing. Mrs. Hilda Wood Jacobs. 
 
 SALAD DRESSING. 
 
 Beat yolks of 8 eggs until thick and lemon colored ; drop 3 
 tablespoons olive oil in slowly, beating continually ; add 1/0 cup melt- 
 ed butter, % cup vinegar and juice of 1 lemon slowly ; cook in dou- 
 ble boiler until it coats a spoon; remove from range and sift in th«? 
 following which have been thoroughly blended, 4 level teaspoons 
 salt, lyo tablespoons mustard, 1/0 teaspoon white pepper, i/g teaspoon 
 red pepper, 3 tablespoons powdered sugar. This dressing should be 
 thinned with whipped cream. Mrs. C. L. Clough. 
 
 SOUR CREAM DRESSING. 
 
 1/2 cup thick cream, 3 tablespoons vinegar, i/4 teaspoon salt, few 
 grains of pepper; beat cream until stiff; add other ingredients slow- 
 ly beating all the time. C. L. A. 
 
 SALAD DRESSING FOR SALMON. 
 
 1 teaspoon mustard, 1 teaspoon sugar, 1 teaspoon salt, a little 
 pepper, % cup melted butter, 3 eggs, 1 cup rich milk or cream, V2 
 cup vinegar; put dry ingredients in bowl and moisten with hot 
 water; then add melted butter, eggs beaten light and milk; lastly 
 the vinegar ; set bowl in pan of boiling water and cook until thick as 
 custard, stirring all the time. Mrs. Edward Lindsey. 
 
 SALADS 
 
 APPLE AND CELERY SALAD. 
 
 Take equal parts of crisp celery cut into lengths, and tart ap- 
 ples scooped' from the skin and chopped rather fine. Both should 
 be chilled thoroughly before mixing. At serving time sprinkle 
 lightly with salt and toss them together. Use either French Dress- 
 ing, or Mayonnaise. Mrs. Siegfried. 
 
 BEAN SALAD, GERMAN. 
 
 1 qt. of string beans, 1 onion, 3 tablespoons of ham or pork 
 fryings, i^ cup of vinegar; boil the beans in salted water until ten- 
 der; pou^off the water; slice the onion fine and add to the beans; 
 pour over this a dressing made of the vinegar and ham fat; add 
 salt and pepper to taste and mix thoroughly. 
 
 BEET SALAD. 
 
 Dice cold boiled beets and an equal quantity of celery; mix with 
 either oil or cooked mayonnaise, and serve on lettuce. 
 
 Mrs. Florence S. Wood. 
 
SALADS AND DRESSINGS. a? 
 
 BEET SALAD. 
 
 To 1 can of Strawberry Beets, cut in Vii inch cubes ; add 1 pound 
 shelled pecans, broken in pieces; serve with boiled salad dressing; 
 garnish with finely shredded red cal)l)age. Beets should he marin- 
 ated and seasoned with French Dressing before mixing with nuts. 
 
 Elizabeth J. Clough. 
 
 CABBAGE SALAD . 
 
 Shred finely a small white cabbage and let stand in ice water 
 one hour; drain and dry as much as possible in a cloth; then add a 
 small quantity of shredded sweet pepper or onion and celery; use 
 sour cream dressing or mayonnaise. ]\[rs. E. E. Allen. 
 
 CABBAGE AND APPLE SALAD. 
 
 2 cups chopped cabbage, 1 cup chopped tart apples, 1 cup wal- 
 nut meats broken in pieces; mix with cream dressing and serve im- 
 mediately. MaryE. Kopf. 
 
 CANTALOUPE SALAD. 
 
 Cut the meaty inside of a ripe cantaloupe in cubes; dust slight- 
 ly Avith salt, paprika and cinnamon; put this in a jar next the ice 
 for several hours ; when ready to serve, put a little cream cheese 
 through the ricer over the cantalonpe. which is already on lettuce, 
 and serve with Oil Mayonnaise and Whipped Cream. 
 
 Mrs . McCullough . 
 
 CELERY AND PINEAPPLE SALAD. 
 
 Cut pieces of canned pineapple into small dice; chop fine an 
 equal amount of crisp celery; mix thoroughly with a cream dress- 
 ing; serve on lettuce and garnish with pecan meats. C. A. 
 
 CELERY AND STRING BEANS. 
 
 Boil string beans if very yoimg whole, if not, in halves; when 
 cold add diced celery, using more beans than celery; serve with Oil 
 Mayonnaise or French Dressing. ]\rrs. James 0. Parmlee. 
 
 CHEESE SALAD. 
 
 Make small balls of Neufchatel cheese seasoned with cayenne or 
 paprica and served with French or Cream dressing in the hearts of 
 lettuce leaves. Mrs. Allen. 
 
 CHERRY SALAD. 
 
 Remove pits from C'alifornia cherries, both red and white if 
 preferred and fill cavities with blanched hazel nuts ; arrange on 
 heart leaves of head lettuce and serve with French dressing to which 
 has been added some of the cherry juice. Mrs. C. L. Clough. 
 
88 THE WARREN COOK BOOK 
 
 CHICKEN SALAD. 
 
 To 2 qts. of cut chicken add 3 pts. celery. After the chicken 
 is boiled and perfectly cold, remove skin and cut into dice ; use 
 shears for cutting as it is more uniformly and quickly done, using 
 only the white meat if you want it very nice; after you have cut 
 it, stand in a cold place until wanted ; wash and cut the white parts 
 of celery into pieces about % inch long, throw them into a bowl ot 
 cold water, and also stand away until wanted. When ready to serve, 
 dry the celery and mix with the chicken; dust lightly with salt, 
 white or cayenne pepper, and mix with oil mayonnaise ; cooked dress- 
 ing; or equal quantities of both with whipped cream. 
 
 niv« ,\]lpn. 
 
 i CHICKEN SALAD. 
 
 1 qt. chicken meat, 3 tablespoons vinegar, 1 tablespoon oil, i 
 generous teaspoon salt, lA teaspoon pepper, 1 pt. celery, ^layon- 
 naise dressing; free the cold cooked chicken of skin, fat and bones, 
 and cut it in cubes; put 1 qt. of the meat in a bowl with a marinade 
 made by mixing \'inegar, oil, salt and pepper; stii well and place in 
 the refrigerator for one hour or longer ; cut in thin slices enough 
 of the white, tender part of celery to make a generous pint ; M^asli 
 this in cold water, and put it in the refrigerator with pieces of ice 
 on top. At serving time remove the ice and drain all the water 
 from the celery; mix the. celery with the chicken, and add 1 pt. uf 
 mayonnaise dressing. C. L. A. 
 
 CUCUMBER SALAD. 
 
 fi cucumbers sliced very thin; add a large tablespoon salt; mi.s: 
 well; let it stand two hours; drain and rinse in ice water; add 3 
 onions sliced very thin ; then 6 tablespoons sour cream beaten a lit- 
 tle, 6 tablespoons vinegar, pinch white pepper; serve at once very 
 cold. Mrs. Hoffman. 
 
 CUCUMBER SALAD. 
 
 6 cold boiled potatoes, 2 large onions ; slice j)otatoes and onions ; 
 throw salt and pepper over them, just enough to season them; let 
 stand a few hours; about % hour before serving; slice 6 medium size 
 cucumbers with the above; serve with boiled dressing. 
 
 Mrs. Booth. 
 
 EGG SALAD. 
 
 Take as many eggs as needed; boil them until perfectly hard, 
 almost i/o hour; take out the yolks carefully; chop the white very 
 fine; arrange lettuce leaves or cress on a dish, making nests of the 
 whites of eggs, and put 1 yolk in each nest; sprinkle French dress- 
 ing over the whole. Mrs. Fletcher Parker. 
 
SALADS AND DRESSINGS. 89 
 
 EGG SALAD. 
 
 Cut 4 hard boiled eggs in halves crosswise in such a way that 
 tops of halves may be cut in small points; remove yolks; mash, and 
 add an equal amount of finely chopped cooked chicken ; moisten with 
 oil dressing; shape in balls, size of original yolks, and refill whites; 
 arrange on lettuce leaves and serve with oil dressing. 
 
 ENDIVE WITH BACON. 
 
 Make a bed of endive with onion sliced fine over it ; cut bacon 
 in dif'e; place in frying jmn and fry sIoavIv. AVhen rca<ly to serve, scat- 
 ter bacon over onion and endive and use either French dressing or 
 from frying pan pour off part of fat ; add some vinegar ; let boil up 
 and use as dressing. Mrs. J. 0. Parmlee. 
 
 FRUIT SALAD. 
 
 3 oranges cut up and drained well in a sieve, 1 pt. pineapple, 
 canned or fresh, drained. 1 pound Malaga grapes cut in halves and 
 seeds removed. 1 pound English walnuts, (in shell.") Use Fruit 
 Salad dressing. Mrs. P. P. Leclie. 
 
 FRUIT SALAD. 
 
 Partly fill glass with bananas and oranges cut in slices ; garnish 
 with a little cocoanut, 2 or 3 cherries and a nut or two, and pour 
 over them a dressing made of the juice of 2 lemons, 4 tablespoons 
 sugar, 2 teaspoons almond extract, 4 tablespoons water; stir these 
 over the fire until sugar dissolves; when cold, pour over the salad. 
 
 Mrs. David H. Siggins. 
 
 GRAPE FRUIT SALAD. 
 
 Pare two grape fruit; divide sections and separate membrane 
 and pulp : break into large pieces ; place in colander and let drain 
 into earthen dish, take 1 package of lemon Jellycon and pour on 
 small cup boiling water; when cool add juice from grape fruit; 
 pour into shallow pan and when firm cut in inch pieces; serve Avith 
 sections of fruit, either in shell or on bed of head lettuce with ono 
 spoon of oil mayonnaise. Mrs. James 0. Parmlee. 
 
 GRAPE FRUIT SALAD. 
 
 Separate the grape fruit into sections ; with scissors snip th<b 
 membrane encasing the sections, and carefully peel it from the 
 pulp ; arrange 3 or 4 of these sections in a circle on lettuce leaves, 
 in center put teaspoon or more of maj'^onnaise dressing. 
 
 Mrs. A. R. Blood. 
 
 GRAPE FRUIT AND CELERY SALAD. 
 
 Cut the grape fruit into quarters ; remove the pulp rejecting all 
 skin and pith, and mix with an equal quantity of diced, white eel- 
 
90 
 
 THE WARREN COOK BOOK 
 
 ery; fill each boat-shaped section of the shell with this mixture, cov- 
 ering with a light mayonnaise, and garnishing with ripe and green 
 olives, stoned and halved. Mrs. J. P. Jefferson. 
 
 LETTUCE AND ONION. 
 
 Lettuce cut fine with the shears ; put in a plate and add a little 
 onion cut up fine ; cover with a French dressing, 2 tablespoons olive 
 oil and a little salt and red pepper to 1 tablespoon vinegar is the 
 proportion; 2 tablespoons of this mixture is enough for one plate 
 and one can plan accordingly. F. B. S. 
 
 LETTUCE AND SWEET PEPPER. 
 
 Cut lettuce with shears ; remove seeds and top from red sweet 
 peppers and cut in same way ; serve pepper on lettuce with French 
 dressing. 
 
 LOBSTER SALAD. 
 
 Select heavy small lobster, rather than large ones ; put them in 
 warm water and let boil about i/o hour; take from the shells and 
 claws all the meat that is eatable ; cut it in blocks and let it cool 
 thoroughly; use lobster dressing, also thoroughly cold; when ready 
 to serve, make a nest of lettuce on the dish ; mix a part of the 
 dressing with the cut lobster; place it in the dish; cover it with the 
 remaining dressing; garnish with small tufts of lettuce and with the 
 smaller claws. Mrs. F. Parker. 
 
 LOBSTER SALAD. 
 
 Remove lobster meat from shell ; cut in I/2 i"ch cubes, and mar- 
 inate with a French dressing; add an equal quantit}^ of celery cut 
 in small pieces, kept one hour in cold or ice water; then drained and 
 dried in a towel; moisten with any cream or oil dressing: arrange 
 on a salad dish; pile slightly in center; cover with dressing; sprinkle 
 with lobster coral forced through a fiijie sieve, and garnish with a 
 border of curled celery. Mrs. Allen. 
 
 PEAR SALAD. 
 
 Remove the blossom end, and core as many pears as there are 
 persons to serve; slice cross ways, and keep together as a whole 
 pear with stem in top ; place each pear on lettuce and serve with 
 French dressing. Mrs. Hilda Wood Jacobs. 
 
 PECAN AND MALAGA GRAPES. 
 
 Seed Malaga grapes without separating the hnlves and put n 
 pecan nut meat into each grape ; serve on lettuce with French dress- 
 ing or cooked if preferred. C. L.- A. 
 
SALADS AND DRESSINGS. 
 
 9J 
 
 POTATO SALAD. 
 
 Steam I/2 dozen large potatoes ; cut in slices and prepare a dress- 
 ing of vinegar, oil, mustard, hard boiled eggs and minced onion ; 
 season with pepper and salt and pour "over the potatoes . 
 
 Mrs. Parker. 
 
 POTATO SALAD. 
 
 1 qt. cold boiled potatoes cut in small pieces, nearly the same 
 amount of celery; 4 hard boiled eggs cut fine, and 8 medium sized 
 onions chopped fine ; mix all together ; season with salt and pepper ; 
 use Oil Mayonnaise ; garnish with hard boiled eggs and bleached 
 celery tops; lettuce can be substituted for celery if preferred. 
 
 Mrs. A. D. Wood. 
 
 RUSSIAN SALAD. 
 
 Take equal quantities of cold i)otatoes cut in Vl' inch cubes, 
 celery, whites of hard boiled eggs, and pecans ; mix with a cream 
 dressing; serve on lettuce with some of the yolks of the eggs, which 
 have been put through a ricer, as garnish for the top. 
 
 Mrs. Hammond. 
 
 SALMON SALAD. 
 
 Flake 1 can steak salmon; dice 1 cucumber and cut 1 bunch of 
 celery very fine; mix together and serve w^th salmon salad dressing. 
 
 Mrs. Edward Lindsey. 
 
 SALMON SALAD. 
 
 Set a can of salmon in a kettle of hot water; let it boil twenty 
 minutes ; take from the can and put in a dish ; 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 it stand one day ; prepare 
 dressing as follows : Beat the yolks of 2 raw eggs with the yolks of 
 *1 eggs boiled hard, mashed fine as possible ; add gradually 3 table- 
 spoons of melted butter, or the best salad oil, 1 tablespoon of mus- 
 tard, a little salt and pepper, (black or cayenne), and vinegar to 
 taste ; beat the mixture a long time ; (some persons like the addition 
 of lemon juice and a little brown sugar,) cover the salmon thickly 
 with a part of the dressing; tear up very small the crisp inside 
 leaves of lettuce : add to the remainder of the mixture, and pour 
 over; garnish with crisp lettuce leaves. Mrs. Fred Darling. 
 
 SHRIMP SALAD. 
 
 Use fresh or canned shrimp, if in can cover with ice water 
 twenty minutes; drain thoroughly; remove intestinal veins and 
 break in pieces ; moisten with cream dressing and arrange on lettuce 
 
92 THE WARREN COOK BOOK 
 
 leaves ; put a spoon of dressing on each and garnish with whole 
 shrimp, olives and capers. Mrs. Allen. 
 
 SPINACH SALAD. 
 
 Pick over ; wash and cook i/^ peck spinach ; drain and chop 
 finely; season with salt, pepper and lemon juice, and add 1 table- 
 spoon melted butter; butter slightly small tin moulds and pack 
 solidly with mixture ; chill ; remove from moulds, and arrange on 
 thin slices of cold boiled tongue cut in circular pieces ; garnish base 
 of each with a wreath of parsley, and serve on top of each sauce tar- 
 tare. Mrs. Hilda Wood Jacobs. 
 
 SWEETBREAD AND CUCUMBER SALAD. 
 
 Parboil a pair of sweetbreads, with bay leaf, twenty minutes; 
 drain, and when quite cold cut in i/o inch dice ; mix with an equal 
 quantity of cucumber cut in i/o cubes, after removing seeds and 
 pulp ; mix with cream dressing, and serve on lettuce or in cucumber 
 cups. Mrs. Rose Hammond. 
 
 TOMATO SALAD. 
 
 Peel and chill tomatoes ; cut in halves crosswise ; arrange each 
 half on a lettuce leaf; garnish with Mayonnaise and minced onion. 
 
 TOMATO AND CHIVES. 
 
 Select small firm tomatc^es; peel and eliill ; cut chives in half inch 
 lengths; sprinkle over tomatoes and let stand ^/^ hour with French 
 dressing poured over them. Mrs. E. D. Wetmore. 
 
 TOMATO JELLY. 
 
 y-2 box or 2 tablespoons granulated gelatine, i/o cup cold water, 
 2 teaspoons salt, 2 pieces of bay leaf, 6 peppercorns, 1 teaspoon sugar, 
 1 slice onion, 6 cloves and 1 can tomatoes ; soak the gelatine in the 
 cold water until soft; cook the tomatoes and seasoning (except salt) 
 for twenty minutes, strain and add salt; pour the hot liquid over the 
 softened gelatine ; stir until it is dissolved ; then pour into custard 
 cups which have been wet with cold water; serve very cold on let- 
 tuce leaves with Mayonnaise dressing. Miss DeForest. 
 
 VEGETABLE SALAD. 
 
 Cut up some small cooked string beans ; add an equal amount 
 of cooked peas, beets cut in dice and carrots ; serve on lettuce, keep- 
 ing each vegetable separate, with a spoon of mayonnaise. 
 
 Mrs. James 0. Parmlee. 
 
SALADS AND DRESSINGS. 95 
 
 WATERCRESS. 
 
 AVash ; remove roots ; drain and chill watercress ; arrange in sal- 
 ad dish, with minced onion or sliced cucumber, and serve with 
 French dressing. C. L. A. 
 
 WALDORF SALAD. 
 
 2 medium sized apples cut in dice shaped pieces, twice that 
 amount of celery cut the same, I/2 pound of walnuts broken in small 
 pieces ; mix all together with an oil mayonnaise diluted with 
 whipped cream. Mrs. C. H. Smith. 
 
 WALDORF SALAD. 
 
 Use equal parts of good tart apples cut in 14 inch cubes, walnuts 
 and celery; mix with a cream dressing and arrange in nests of let- 
 tuce leaves. Mrs. Hammond. 
 
94 THE W A KREN COOK BOOK 
 
ENTREES. 95 
 
 ENTREES 
 
 Mrs. F. E. Sill 
 
 APPLE FRITTERS. 
 
 Make a batter with 1 cup sweet milk. 1 teaspoon sugar. 2 eggs, 
 whites and yolks beaten separately, 2 cups Hour, 2 teaspoons baking 
 powder, mixed with flour ; chip some good tart apples ; mix in the 
 batter and fry in hot lard; serve with maple syrup. 
 
 Mrs. F. E. Sill. 
 
 APPLE FRITTERS. 
 
 Sour apples, lemon juice, powdered sugar, 1 cup flour, U/^ tea- 
 spoon baking powder, 3 tablespoons powdered sugar, i/4 teaspoon 
 salt, 1/3 cup milk and 1 egg; core; pare and cut apples in % inch 
 slices; sprinkle with powdered sugar and few drops of lemon juice; 
 let stand one hour; then drop pieces in batter; fry in deep fat; 
 serve Avith hard sauce, 
 
 BANANA FRITTERS. 
 
 3 bananas, 1 cup flour, 2 teaspoons baking powder, 1 table- 
 spoon powdered sugar, i/4 teaspoon salt, Vi cup milk, 1 egg, 1 table- 
 spoon lemon juice ; mix and sift dry ingredients ; beat egg until 
 light ; add milk and combine mixtures ; add lemon juice and banana 
 forced through a sieve ; drop by spoonfuls and fry in deep fat ; 
 drain on paper and serve with a lemon sauce. 
 
 CHEESE BALLS. 
 
 Grate common cheese of an excellent quality and flavor and 
 stand it in a cool place, while an equal amount of mixed nuts are 
 chopped fine ; season the cheese highly with red pepper and a little 
 more salt; add the nuts to the cheese, and stir well together .with 
 sweet cream. Enough cream should be used to make the mixture 
 soft, but still have it in a condition to handle; roll the mixture into 
 balls and roll the balls in chopped parsley. Mayonnaise dressing 
 iiuiy be used instead of cream and seasoning; serve these linlls with 
 pie or Avith a salad course. Clara B. Schofield. 
 
 CHEESE SOUFFLE. 
 
 1 cup soft bread crumbs, i/^ cup sweet milk. 4 tablespoons 
 grated cheese, yolks of 3 eggs, whites of 4, 1 tablespoon butter, 
 scant teaspoon of salt, little pepper: put bread crumbs and milk to- 
 gether and cook, stirring until smooth; add yolks of eggs, cheese 
 
96 THE WARREN COOK BOOK 
 
 and butter and just before baking add the beaten whites ; place in 
 pan of boiling water and bake twenty minutes. 
 
 Mrs. Haslet. Franklin. 
 
 CHEESE FONDUE. 
 
 1 cup scalded milk, 1 tablespoon butter, 1 cup soft bread 
 crumbs, I/2 teaspoon salt, i/4 pound mild cheese ; cut in small pieces, 
 yolks 3 eggs, whites 3 eggs; mix first five ingredients; add yolks of 
 eggs, beaten until lemon colored; cut and fold in whites of eggs, 
 beaten stiff; pour in a buttered dish and bake twenty minutes in a 
 moderate oven. Approved. 
 
 CHEESE RAMAKINS. 
 
 4 tablespoons grated cheese, 1 gill milk, yolks of 2 eggs, 2 
 tablespoons butter, 2 ounces bread, !/•{ teaspoon mustard, whites of 
 3 eggs, cayenne and salt to taste ; put the bread and milk to boil ; 
 stir over the fire one minute ; take off ; add seasoning, yolks of eggs ; 
 beat the whites to a stiff froth; stir them in carefully; pour into a 
 greased dish and bake about fifteen minutes. Mrs. F. E. Sill. 
 
 CHEESE STRAWS. 
 
 1 cup grated cheese, 1/2 cup butter, % cup sifted flour, 1 tea- 
 spoon dry mustard, a large pinch of red pepper, 4 teaspoons of cold 
 water or enough to form a soft dough; mix and roll like pie crust 
 and cut into strips 6 by Y^ inch; bake a light brown. 
 
 Mrs. F. E. Sill. 
 
 CHEESE STRAWS. 
 
 3 tablespoons grated cheese, 3 tablespoons flour, 1 tablespoon 
 melted butter, 1 tablespoon cold water, yolk of 1 egg, salt ; mix and 
 roll; cut in strips and bake fifteen minutes. 
 
 Mrs. David H. Siggins. 
 
 FRIED CHEESE SANDWICHES. 
 
 Slice bread very thin; butter lightly; remove the crusts and lay 
 a slice of cheese with a little sprinkle of cayenne between each slice ; 
 press the slices firmly tosrether that they may hold the cheese be- 
 tween them; fry to a golden brown in melted butter; serve at once. 
 
 Mrs. F. E. Sill. 
 
 CHOCOLATE RAISINS. 
 
 Buy the large meaty raisins on the stem and cut them into small- 
 er bunches and place at one side of a small serving plate and a gener- 
 ous spoonful of grated chocolate at the other side; 'pull a raisin from 
 the stem and dip it into the chocolate as you dip fresh berries into 
 
ENTREES. gr 
 
 sugar. This is an excellent dainty to serve with hot tea and a 
 ■wafer between courses in the place of salted nuts. 
 
 Clara B. Schofield. 
 
 CREAM OF CHEESE. 
 
 1 cup whipped cream, 1 tablespoon granulated gelatine dissolv- 
 ed, 4 tablespoons grated cheese; mould and serve. 
 
 Mrs. Haslet, Franklin. 
 
 CROQUETTES. 
 
 The secret of making croquettes firm lies in their being mixed 
 for a long time. The meat should be chopped or ground very fine 
 after being freed from all gristle and bone and fat. Allow V2 pt- 
 of milk to every pint of meat. The milk should be put over the fire, 
 while a tablespoon of butter and 2 tablespoons of flour are rubbed to- 
 gether; the hot milk is then added, and the whole cooked to a thick 
 smooth paste ; add to your chopped meat a tablespoon of chopped 
 jjarsley, salt and pepper to taste ; a little grated rind of lemon and 
 a teaspoon of onion juice; then stir the seasoned meat into the 
 paste and let stand at least two hours before it is moulded into cro- 
 quettes . Dip first in eggs ; then in bread crumbs ; then fry in smok- 
 ing hot lard or AVesson's cooking oil. Sweet potatoes make a nice 
 croquette with only the parsley, salt and pepper, w^ith a pinch of pa- 
 prica for seasoning. Mrs. S. E. AValker. 
 
 CHEESE CROQUETTES. 
 
 2 cups grated cheese ; 1 cup fine bread crumbs ; salt and cay- 
 enne to taste; form into small balls; dip into beaten eggs and fine 
 cracker crumbs; fry in boiling fat; serve with salads. 
 
 Mrs. Salyer. 
 
 CHICKEN CROQUETTES. 
 
 1% cup chopped cold, cooked fowl, I/2 teaspoon salt, i/4 teaspoon 
 ce lery salt, 1 teaspoon lemon juice, a few drops onion juice, 1 tea- 
 spoon chopped parslej^ few grains of red pepper, 1 cup thick white 
 sauce ; mix ingredients in order given, cool, shape, crumb and fry 
 same as other croquettes. F. M. Farmer. 
 
 CHICKEN CROQUETTES. 
 
 Make a Bechamel sauce of 1 cup of chicken liquor, y^ a cup of 
 cream, 1/4 a cup, each, of butter and flour, salt and pepper, and a 
 scant teaspoon of kitchen bouquet ; add a beaten egg and 1 pt. of 
 chopped chicken ; a few chopped mushrooms or almonds are an im- 
 provement ; when the mixture is cool form into pear shape ; dip in egg 
 and bread crumbs, and fry in deep fat ; serve on a folded napkin or 
 dish paper, inserting a sprig of parsley into the stem of The croquettes. 
 
 Mrs. Janet M. Hill. 
 
96 THE WARREN COOK BOOK 
 
 MACARONI CROQUETTES. 
 
 Put macaroni in boiling hot salt water; boil twenty minutes; cut 
 in very small pieces ; 1 cup milk, 2 tablespoons butter, 2 tablespoons 
 flour made into a white sauce ; add macaroni, 2 tablespoons grated 
 cheese, 1 teaspoon salt; cool ; shape and dip in egg and 1)read crumbs; 
 fry in deep fat. Mrs. C. E. Bell. 
 
 RICE CROQUETTES. 
 
 1 cup rice, i/^, teaspoon salt, Yj cup boiling water, yolks of 2 eggs. 
 
 1 cup scalded milk, 1 tablespoon butter ; wash rice ; add the water 
 with salt ; cover and steam until rice has absorbed water ; then add 
 milk ; stir lightly with a fork ; cover and steam until rice is soft ; re- 
 move from fire ; add egg yolk and butter ; spread on a plate to cool : 
 shape and roll in crumbs; dip in egg; again in crumbs; fry in deejj 
 fat. Mrs. L. G. Noyes. 
 
 SALMON CROQUETTES. 
 
 1% cup cold salmon, 1 cup thick white sauce, a few grains of 
 cayenne, 1 teaspoon lemon juice, salt ; mix all together ; cool and 
 shape; roll in egg and crumbs and fry in deep fat. Approved. 
 
 VEAL CROQUETTES. 
 
 2 cups chopped, cold, cooked veal, i/o teaspoon salt, Va teaspoon 
 pepper, few grains cayenne, few drops onion juice, yolk of 1 egg, 1 
 cup thick sauce ; mix ingredients in order given . In making the 
 sauce use rich, white stock in place of milk ; cool, shape, crumb and 
 fry same as other croquettes. F. M. Farmer. 
 
 VEAL CROQUETTES. 
 
 To every pint of veal chopped fine add this sauce: i/> pt. of 
 milk or cream, 1 large tablespoon butter, 2 large tablespoons flour. 1 
 large tablespoon onion juice, 1 teaspoon salt, Y^ teaspoon nutmeg 
 grated, cayenne to taste ; put the milk on to boil in a farina boiler ; 
 rub the butter and flour to a smooth paste ; then stir into the boiling 
 milk and stir continually until thick ; take from the fire and add the 
 meat; beat thoroughly; add seasoning; then turn on a large plate to 
 cool ; when cold and hard form into cone-shaped croquettes ; dip first 
 in egg and then in bread crumbs and fry in boiling oil or fat. Serve 
 at once. Mrs. Blood. 
 
 VEAL CUTLET IN CHEESE. 
 
 Beat together yolks of 2 eggs, I/2 cup of water, % cup flour, 1 
 tablespoon melted butter and V2 cup grated cheese; whip whites of 
 eggs to a stiff froth; stir gently in batter and set aside for two or 
 three hours ; cut 2 pounds veal cutlet into pieces the size of the palm 
 of the hand ; dip into batter and drop into smoking hot fat ; cook but 
 
 2 or 8 pieces at a time unless kettle is large. 
 
 Mrs. David Alexander. 
 
ENTREES. 99 
 
 LOBSTER CUTLETS. 
 
 2 cups chopped lobster, VL' teaspoon salt, few grains cayenne and 
 nutmeg, 1 teaspoon lemon juice, yolk 1 egg, 1 teaspoon finely chop- 
 ped parsley, 1 cup thick white sauce; mix together and shape when 
 cool in form of cutlets; dip in egg and crumbs; fry same as cro- 
 quettes. Approved. 
 
 EGG CUTLETS. 
 
 1 can mushrooms, 6 hard l)oiled eggs ; cut both quite fine ; make 
 a thick white sauce; season with salt and pepper; form into cro- 
 quettes and fry in deep fat. Lillian Lemmon. 
 
 PEACHES AND NUTS. 
 
 Take whole firm peaches; pare them; remove the stone and fill 
 the cavity formed with finely mashed English walnuts; put the 
 ]/eaches together again, keeping them in position by piercing them 
 with fine toothpicks; place them in steamer for ten minutes and then 
 remove and cool: serve with sugar and whipped cream. 
 
 Clara B. Schofield. 
 
 TIMBALS . 
 
 Three-fourths cup flour, V2cup milk, i/o teaspoon salt, 1 egg, 1 
 teaspoon sugar, ] teaspoon olive oil; mix dry ingredients; add milk 
 gradually and beaten egg; then add olive oil; dip a hot timbale iron 
 into batter; then in deep fat; fry until crisp and brown; take from 
 iron and invert on brown paper to drain. Mrs. L. G. Noyes. 
 
 TOMATO TIMBALE. 
 
 Beat 3 eggs and 4 yolks and add 14 "ieaspoon salt, a teaspoon 
 sugar. 1/4 teaspoon soda. V^ teaspoon onion juice. i-.> cup cream and % 
 cup of tomato puree (canned tomatoes passed through a sieve to 
 remove the seeds) ; turn into buttered timbale molds and bake until 
 firm ; let the molds stand on several folds of paper and be surrounded 
 by water at the boiling point. The water should not boil after the 
 molds are set into the oven ; serve turned from the molds witli 
 "ream sauce. INIrs. Janet M . Tlill. 
 
 CREAM SAUCE. 
 
 Cook together Vl of a cup. each, of butter and fiour. and add 
 gradually 1 pt. milk; let simmer ten minutes after all the liquid 
 has been added ; season with salt and pepper and add Kitchen Bou 
 quet to taste. Mrs. Janet M. Hill. 
 
 TONGUE AND MUSHROOMS IN ASPIC. 
 
 Make the aspic by taking 3^^ pts. water, 2 teaspoons beef ex- 
 tract, or use more if you prefer it stronger, juice of 1 lemon strained. 
 
lOO THE WARREN COOK BOOK 
 
 salt, few drops of tabasco sauce or a little black pepper, % box of 
 Chalmer's gelatine dissolved in cold water; let stand one hour; then 
 stir all over the fire until smooth; cool and put into moulds; slice the 
 mushrooms; chop fine some tongue; make into balls and drop inti> 
 the aspic ; when set then pour the remainder of the aspic into the 
 m.oulds ; when hard turn out on lettuce leaves and serve with may- 
 onnaise. Mrs. B. W. Rogers. 
 
 QUICK ASPIC JELLY. 
 
 Let an ounce of lean, raw ham, chopped fine, an onion sliced, 
 1/2 carrot, sliced, a stalk of celery, 2 sprigs of parsley, a bay leaf, 1 
 or 2 mushrooms, if at hand, and a piece of red pepper pod; simmer 
 in 3 cups of cold water about an hour; then add salt to taste, a tea- 
 spoon of beef extract, a teaspoon of Kitchen Bouquet, and i/o a box 
 of gelatine, softened in % a cup of cold water; stir thoroughly; then 
 strain through a double cheese-cloth; mould in shallo"s^ pan; cut in 
 squares or diamonds, large or small, and use as a garnish for a 
 dish of cold meat or a salad. Mrs. Janet M. Hill. 
 
 PATTIES. 
 
 For Patty Cases use recipe for Pufl' Paste, found under Pastry: 
 cut in strips, wind about forms made for the purpose and bake. 
 
 CHICKEN PATTIES. 
 
 Two 3 pound chickens or one 4 pound. 1 can of mushrooms ; boil 
 chicken and pick up as for a salad ; blend 4 large tablespoons of but- 
 ter with 5 even tablespoons of fiour ; heat 1 qt. of cream ; add hot 
 cream to butter and flour; stir until thickened; season with salt and 
 pepper to taste ; cook sauce and add to chicken and mushrooms ; put 
 into dish to bake and cover the top with breadcrumbs and bits of 
 butter; bake thirty minutes, serve in patties with a teaspoon of 
 whipped cream on top. Mrs. C. E. Bell. 
 
 CREAMED SWEETBREADS. 
 
 Parboil a sweetbread ; cut into % inch cubes, or separate into 
 small pieces; reheat in 1 cup white sauce; serve in patty cases. 
 
 Approved. 
 CREAMED MUSHROOMS. 
 
 Prepare % pound of mushrooms and cook in 2 tablespoons of 
 butter eight minutes ; add II/2 tablespoons flour and when well mixed 
 add % cup of cream; season with salt and pepper; when thickened 
 serve in patty cases. Mrs. H. C. Jacobs. 
 
 CREAMED OYSTERS. 
 
 Clean 1 pt. oysters and cook until plump ; drain ; strain the 
 liquor and add enough milk to make li/o cups ; melt 3 tablespoons of 
 
ENTREES. 101 
 
 butter and add 5 tablespoons flour; pour in gradually the liquid; sea- 
 son with i/li teaspoon of salt, % teaspoon, each of pepper and cel- 
 ery salt; add the oysters and as soon as heated; serve in patty cases. 
 
 Mrs. Wood. 
 
 TO SALT ALMONDS. 
 
 Shell, blanch and spread them out on a bright tin pie dish; add 
 a piece of butter the size of a hickory nut ; stir well and stand them 
 in a moderately warm oven until a golden brown; take from the 
 oven; stir them around; dredge them quickly with salt and turn 
 out to cool. 
 
,02 THE WARREN COOK BOOK 
 
BREAD. 103 
 
 BREAD 
 
 Mrs. D. Cowan 
 
 The old saying. "Broad is the staff of life" has sound reason in 
 it. Good bread makes the homeliest me^l aeceptable, and the coars- 
 est fare a])i)etizing, while the most luxurious table is not even tol- 
 erable without it. Opinions as to what constitutes good bread 
 diflFer. perhaps as much as tastes and opinions concerning anything 
 else, but all will agree that bread to be good ought to be light and 
 sweet — that is, free from any perceptible acid or yeasty taste — 
 flaky, granular, or not liable to become a doughy mass and as white 
 as the grade of flour used will allow. 
 
 To obtain these qualities in bread, use the best flour. The 
 best is cheapest. The Minnesota hard si)ring wheat is the equal of 
 the best and is so much superior in strength that i/s less is used in 
 all receipts for bread. No rule can be given bv which an inexper- 
 ienced person can determine the grade of flour with accuracy, but 
 a few hints will enable anyone to know what not to buy. Good 
 flour adheres to the hand, and. when pressed, shows the imprint of 
 the lines of the skin. Its tint is cream white. Never buy that 
 which has a blue-white tinge. Poor flour is not adhesive, may be 
 blown about easily, and sometimes has a dingy look. In no event 
 should flour be used without being sifted. It seems like a simple 
 process to make bread, but it requires a delicate care and watchful- 
 ness. The process which raises bread successfully in winter, will 
 often make it sour in the summer. One may have valuable recipes 
 and well defined methods in detail, but nothing but experience will 
 secure the name merited by so few although coveted by every prac- 
 tical houskeeper, an excellent bread maker. Three things are indis- 
 pensable to success, good flour, good yeast and watchful care. As a 
 general rule one small teacup of yeast and 3 pts of "wetting will 
 make sponge enough for 4 ordinary loaves of bread; or. if you pre- 
 fer, a little more than 3 pts. of "wetting" and 1 compressed yeast 
 cake will make the same amount. In all cases add the yeast last, 
 making sure that the sponge is not hot enough to scald it. When 
 ]>laced to rise, cover closely. A temperature of eighty or ninety 
 degrees is right. It is an improvement to beat the sponge thorough- 
 ly for fifteen minutes. 
 
 To make good bread always be up in morning early to prevent 
 the sponge becoming sour by too long standing, and in winter to be 
 getting materials warmed and in readiness for use. 
 
104 THE WARREN COOK BOOK 
 
 THE SPONGE. 
 
 This is made from warm water or milk, yeast and flour, (some 
 add mashed potatoes), mixed together in the proportion of 1 pt. 
 wetting, (water or milk), to 2 pts. sifted flour; when milk is used 
 it must be first scalded and then cooled to blood heat. The scald- 
 ing tends to prevent souring. If the wetting is too hot the bread 
 will be coarse ; when water is used a tablespoon of lard or butter 
 makes the bread more tender. Bread made from milk is of course 
 more tender and nutritious and requires less flour and less knead- 
 ing. "The Buckeye." 
 
 YEAST. 
 
 3 large, old potatoes pared, soaked and boiled until broken in 
 small pieces ; % cup of loose hops boiled in 1 qt. of water ; drain and 
 mash potatoes ; add the hop water and enough more hot water to make 
 2 qts. ; strain, rubbing all the potato through ; put it on to boil, and 
 when boiling add % of a cup of flour which has been wet to a 
 smooth paste in cold water, and % of a cup of sugar ; boil five min- 
 utes, stirring well ; let cool ; add % of a cup of yeast and when 
 well risen add Y^ cup of salt; keep in a covered jar in a cool cellar. 
 Bread made of this yeast will not sour even in hot weather. 
 
 Mrs. "W. J. Alexander. 
 
 YEAST. 
 
 Take 12 large potatoes and boil in 2 qts. of water; when donii 
 pour the water over 2 cups of flour; mash the potatoes and put in 
 with the water and flour ; take 1 small handful of hops ; add boiling 
 water ; boil a few minutes ; then strain into the mixture, and add 1 
 cup of sugar and %, cup of salt ; when cool add 2 good yeast cakes. 
 This will keep for weeks in a cool place. Mrs. M. I. Mead. 
 
 YEAST. 
 
 2 qts. of water, 3 handfuls of hops ; boil twenty minutes ; boil 6 
 large potatoes in the hop water and when done mash them fine ; then 
 add 1 cup of sugar, 2 tablespoons of ginger and 2 of salt ; when cool 
 stir in 14 cup of good yeast ; keep it warm until it foams . 
 
 Mrs. A. J. Collins. 
 
 LIGHTNING YEAST. 
 
 Mash fine 6 medium-sized boiled potatoes and mix with them 
 1% tablespoons each of flour, salt and sugar; beat well together; then 
 add 1/2 pt. boiling water; beat again and follow with a whole pint 
 of boiling water; stir again and cool by adding 1 pt. of cold water; 
 then add a cake of Yeast Foam which has been dissolved in 14 ^^^> 
 of tepid water; let stand m a warm place about ten hours, after 
 
BREAD. 105 
 
 which it is ready for use. Never set bread at night with this yeast, 
 but in the morning take i/o yeast and V^ water (a pint of each makes 
 2 loaves), add a pinch of salt, a tablespoon of sugar and a tablespoon 
 of lard to each loaf: mix into ?. large loaf, moulding until it does not 
 stick to the board ; keep in a warm place till light ; then mould into 
 loaves; keep warm again until light enough for the oven; bake fifty 
 or sixty minutes. The above amount of yeast is sufficient for three 
 bakings of 2 loaves each, and should be kept in a cool place until 
 used. If directions are followed this bread may be out of the oveu 
 before 11 o'clock a.m. Mrs. F. M. Knapp. 
 
 BREAD. 
 Take 1 pt. milk; scald, and add a piece of lard or butter the 
 size of a butternut, 1 tablespoon of sugar, and a pt. of water; when 
 lukewarm add a small cup of potato yeast and flour enough to make 
 a moderately stiff batter: beat thoroughly, when light add PxOur 
 enough to stiffen and knead on the board for twenty minutes or 1/2 
 hour; cover closely, and set to rise. Tf the sponge is made about 7 
 o'clock p m. it will ])e ready to knead before going to bed. In 
 the morning put into pans the first thing and it will be ready for the 
 oven by 8.30, or sooner. Mrs. "W. J. Alexander. 
 
 BREAD . 
 
 Soak 1 compressed yeast cake in a little cold water for one hour ; 
 then take 1 pt. new milk, 1 pt. warm water, 1 teaspoon of salt, 2 
 teaspoons brown sugar. 2 teaspoons lard or butter ; add the yeast 
 cake ; mix stiff in a bread bowl ; then mould well on the board ; re- 
 turn it to bowl and set to rise ; next morning mould into loaves with- 
 out any more flour and set to rise before baking. Follow directions 
 closely and you will have elegant bread. Mrs. Fred Darling. 
 
 BREAD . 
 
 ]\rash 2 small potatoes into 1 qt. potato water. 1 pt. milk (scald- 
 ed), when hike wann stir in flonr enough to make a stiff batter; 
 then add 1 compressed yeast cake previously soaked in wpter. and 
 beat all thoroughly; set in warm place all night; in the morning ad<l 
 a good pinch of salt. 1 iron spoon sugar. 1 iron spoon lard, (not 
 melted) ; stir in enough flour to make it the right consistency to 
 mould on board; mould twenty minutes; place back in mixing bowl 
 to rise; when very light shape into loaves; place in tins and let rise 
 once more: when light enough; put in hot oven; bake from % to 1 
 hour. This quantity Avill make 4 small loaves. 
 
 ^Irs. Dwight Cowan. 
 
 BRAN BREAD OR MUFFINS. 
 
 1 cup flour, 1 teaspoon soda, pinch of salt, 2 cups wheat bran. 
 iV4 cups sweet milk. 1/0 cup molasses; mix and sift flour, soda and 
 
106 THE WARREN COOK BOOK 
 
 salt ; add bran ; mix well ; add milk and molasses, and beat thor- 
 oughly ; bake at once in gem pans about ^A. hour or until cooked 
 through. They do not require a quick oven. Use plenty of butter 
 when eating them. Mrs. Gleave. 
 
 BROWN BREAD. 
 
 1 pt. boiling water made into mush with corn meal ; when this 
 is done, take about 1 qt. of flour in a pan ; add the mush, to it, and 
 Yo cup Porto Rico molasses and a little salt; when cool enough add 
 
 1 cup of sponge, and make into a loaf with the flour; put into bak- 
 ing tins and let it raise to the top ; bake one hour and ten minutes 
 in a slow oven. This recipe makes enough for one loaf. 
 
 Mrs. G. C. James. 
 
 STEAMED BROWN BREAD. 
 
 1 cup molasses, 21/^ cups sour milk, 1 teaspoon soda in 1 teaspoon 
 hot water, 2 large cups graham flour, li/o teacups corn meal, 1 tea- 
 spoon salt; steam three hours; put in oven a few minutes after. 
 This will make 6-1 pound baking powder cans full. Fill the cans 
 i/o full with dough. Mrs. S. E. Walker. 
 
 BROWN BREAD STEAMED. 
 
 3 cups graham flour, 1 cup corn meal, 2 cups sour milk, y^ cup 
 molasses, i/o cup sugar, 2 level teaspoons soda dissolved in hot 
 water, 1 cup raisins, if desired; fill into 1 pound baking powder 
 cans about % full, and steam 2i/o hours. If moist over the top when 
 done, put in oven long enough to dry off. Hold cans bottom side up 
 while hot and it will gradually slide out. Mrs. J. Gleave. 
 
 BROWN BREAD WITH COMPRESSED YEAST CAKE. 
 
 Stir into 1 qt. of boiling water enough corn meal to make a 
 mush ; let it cook a few minutes, stirring all the time to prevent 
 burning; remove from the stove and add 1 cup Porto Rico molasses, 
 
 2 tablespoons sugar, a piece of lard the size of a large walnut, a lit- 
 tle salt ; let it get cool, and add 1 compressed yeast cake, previously 
 soaked in 1/4 cup tepid water; it is now ready to sift in the wheat 
 flour; keep sifting in the flour until stiff enough to mould on the 
 board without sticking, (do not add flour after your bread is on 
 the board, as that will spoil any bread) ; mould twenty minutes and 
 then place in bread bowl and let rise until morning, in a warm room. 
 In the morning mould down and shape into loaves, (do not mould 
 only long enough to shape the loaves nicely), put into baking tins; 
 let rise and then bake in moderate oven one hour. This quantity 
 Avill make 2 large loaves. Peoria A. Cowan. 
 
BREAD. 102- 
 
 BOSTON BROWN BREAD. 
 
 1 cup corn meal flour, or granulated corn meal. A cups graham 
 flour, 2 cups sour milk, 2 teaspoons (scant) saleratus, 1 cup molasses, 
 1 coffee cup raisins, y^ cup sugar: steam 2iA hours in pound baking 
 powder cans. This recipe will make 6 loaves. 
 
 Mrs. W. D. McLaren. 
 
 BROWN BREAD . 
 
 1 f|t. Ixiiliiig water: thicken wilh corn meal like niiisli: put into 
 mixing boAvl and add 1 large cuj) New Orleans molasses; when cool, 
 add 1 cake of compressed yeast dissolved in V+ cup tepid water; mix 
 Avith wheat flour and knead thoroughly as wheat bread ; let it rise 
 over night and in the morning shape into loaves, handling as little 
 as possible; let it get very light and bake as wheat bread. 
 
 Mrs. I G. Lacy. 
 
 BOSTON CORN BREAD. 
 
 1 cup sweet milk. 2 cups sour milk, 2 teaspoons soda. 1 Vo cup 
 molasses, a cup flour, 4 cups corn meal; steam three hours and brown 
 a few minutes in the oven. ^Mrs. C. P^. Cobb. 
 
 BOSTON BROWN BREAD. 
 
 2 cups corn meal, ly^ cup flour, 2 cups sour milk, 1 cup sweet 
 milk, 1/2 cup molasses, 1 tablespoon soda, 1 teaspoon salt ; steam three 
 hours ; then set in oven and brown . Mrs . Keegan . 
 
 BROWN BREAD . 
 
 Stir into 1 scant pt. boiling water enough corn meal to make a 
 good mush: let cook a few minutes; remove from stove and add ^ 
 cup Porto Rico molasses. 1 tablespoon sugar, a pinch of salt ; let it 
 cool ; add 1 cup bread sponge, and stir in flour enough to allow it to 
 be moulded on board ; mould fifteen minutes ; put in baking pans 
 to rise; when light place in oven and bake slowly one hour. 
 
 Mrs. Dwight Cowan. 
 
 BROWN BREAD. 
 
 Soak 2 fjts. old bread in H cups warm water and put through 
 colander; add 1 cup dark molasses. 1 teaspoon salt and i/l> yeast cake 
 dissolved in i/4 cup tepid water; sift in enough wheat flour until 
 stiff enough to mould on board ; knead thirty minutes ; return to 
 bowl ; let rise very light again ; shape into two loaves ; place in tins ; 
 let rise once more and then bake one hour in a moderate oven. 
 
 Dora Engstrom. 
 GRAHAM BREAD. 
 1 pt. sour milk. lA cuj) New Orleans molasses, 3 cups graham 
 flour, 1 teaspoon soda, 1 teaspoon salt; bake slowly one hour. 
 
 Mrs. Smiley. 
 
108 THE WARREN COOK BOOK 
 
 GRAHAM BREAD. 
 
 li/o cups sour milk, 1/2 cup molasses, 2 cups graham flour, 1 
 (heaping) teaspoon soda, pinch of salt; bake II/4. hours in very slow 
 oven in baking powder cans. Mrs. D, Cowan. 
 
 GRAHAM BREAD. 
 
 In making graham bread, use hop yeast, setting sponge at night, 
 mixing stiff as can be stirred with iron spoon ; in the morning take 
 3 large cups of sponge, 1 large cup New Orleans molasses, 1 large 
 cup warm water, butter or lard size of small egg, and stir thoroughly 
 with spoon; then add 1 pt. graham flour and wheat flour elTough to 
 make a very stiff batter. This makes two loaves; let rise slowly 
 until very light. Mrs. M. J. Danforth. 
 
 GRAHAM BREAD. 
 
 2% cups sour milk, 21/0 teaspoons soda ; dissolve soda in a lit- 
 tle water; then add to milk, 1/2 cup brown sugar, % cup molasses, 
 pinch of salt, 4 cups graham flour; add I/2 cup of seeded raisins; put 
 in tins, raise one hour and bake one hour. 
 
 Mrs. AV. M. Robertson. 
 
 GRAHAM BREAD. 
 
 2 cups graham flour, 1 cup white flour ; scald % of this mixture ; 
 mix with water like stiff cake; add i/^ yeast cake; let raise over 
 night; in the morning add 1/2 cup sugar, 1 teaspoon salt, a very lit- 
 tle soda, if it seems sticky add more flour; put in tins and when light 
 bake. Mary H. James. 
 
 GRAHAM BREAD. 
 
 1 cup molasses, 1 teaspoon soda ; put in a pan and warm until it 
 foams; add 1 pt. sweet milk; stir in 3 cups of graham flour and I 
 small teaspoon salt ; take another cup of graham flour and stir in 2 
 teaspoons baking powder ; stir all together and bake li/o hours in a 
 moderate oven. ]\Irs. W. D. McLaren. 
 
 OAT FLAKE BROWN BREAD. 
 
 1 pt. white bread sponge, 1 tablespoon salt, 2 cups oat flake, over 
 which pour 2 cups boiling water, and allow to cool before putting 
 into the sponge ; add 1/4 cup molasses, and white flour until it is too 
 stiff to stir with a spoon ; let rise in a bowl ; when light enough put 
 into bread pans and rise again; bake a full hour. This will make 
 three loaves. Mrs. David Alexander. 
 
 DUTCH BREAD. 
 
 1 pt. bread sponge, % cup sugar, 2 eggs, i/o cup milk, 2 table- 
 spoons shortening, (i/o butter and lard), add flour enough to make 
 
BREAD. 
 
 1C9 
 
 it stiff enough to stir with a spoon; let rise until lifrht , put in pans; 
 wash over with cream and sprinkle Avith sng'ar and cinnamon, put- 
 ting a little butter over all; let stand until li<>:]it and bake V2 hour. 
 
 Mrs. James Roy. 
 
 ENTIRE WHEAT BREAD . 
 
 1 qt. water, (a little more than tepid), 2 qts. entire wheat Hour, 
 4 tablespoons New Orleans molasses. 8 tablespoons sugar, 1 even tea- 
 spoon soda, 1/2 teaspoon salt, butter size of an egg, 1 compressed 
 yeast cake ; stir well the water, molasses, butter, salt, sugar and soda, 
 and 1 qt. of the flour; then add yeast cake, previously dissolved in 
 a little water ; add the rest of the flour ; stir until it drops from the 
 spoon; let stand over night. In the morning stir down and ])n1 in 
 tins; let it rise and then bake li/4 hcmrs. 
 
 ]Mrs. S. P. Schemerliorn. 
 
 ENTIRE WHEAT BREAD . 
 
 2 generous qts. of unsifted flour, IVU pts. Avarm water, 1 table- 
 spoon butter, 1 tablespoon sugar. Vo tablespoon salt, H cake com- 
 pressed yeast or 1/0 cup home-made yeast. 
 
 This will make 2 loaves of bread and a pan of rolls. Many peo- 
 ple confound entire wheat flour with graham, but it is very differ- 
 ent. Graham is a coarse-ground wheat meal; entire wheat flour is 
 the whole wheat-^with the coarse husk discarded, of course — ground 
 to a fine flour. It gives a brown loaf or roll, but a delicious one^ 
 smooth and fine. 
 
 After sifting the flour into a bread bowl, put aside a cupful for 
 use in kneading the bread later, and put the sugar and salt with the 
 remainder. If the yeast be compressed, dissolve it in a small quan- 
 tity of water ; pour the remaining water and the yeast into the bowl, 
 and finally add the butter, somewhat softened by standing in a warm 
 place for a while ; beat the dough vigorously with a strong spoon, 
 and when it gets smooth and light, sprinkle a moulding board with 
 a part of the flour that was reserved, and turn the dough out upon 
 the board ; knead until smooth and elastic, say from twenty minutes 
 to 1/2 an hour ; then return to the bowl, and after covering first with 
 a clean towel and then with a tin or wooden cover; let it rise for 
 about eight hours in a temperature of about 70 degrees. If the tem- 
 perature be lower than 70 degrees, more time will be required for the 
 rising, and, of course, if it will be higher, less time will be needed. 
 
 If the dough be mixed in the morning and kept for four or five 
 hours in a temperature of 80 or 90 degrees, it will be in a condition 
 for baking in the afternoon. When it has risen, butter lightly 2 
 bread pans and 1 roll pan. Make enough rolls to fill the pan. shap- 
 ing them with the hands: then put the remainder of the dough on a 
 
1 10 THE WARREN COOK BOOK 
 
 board and divide it into two loaves. Let the rolls and loaves rise 
 till they are double their original size; then bake in a moderate oven 
 — the rolls for % hour and the bread for one hour. 
 
 Miss Parloa. 
 RYE BREAD. 
 Make the same as my graham bread, except use rye flour instead 
 of graham. Mrs. M. J. Danforth. 
 
 SALT RISING BREAD. 
 
 A pinch of salt and soda in a l)owl ; pour in a cup of boiling 
 Mater ; when cool enough not to scald ; stir in shorts enough for a 
 thick batter; keep in a warm place over night; in the morning put 
 about 2 qts. of flour in bread Dowl ; pour in a cup of boiling water 
 and cool with a cup of new milk; then stir in the emptyings and let 
 rise; when light, knead into loaves and let rise to bake. 
 
 Mrs. Nelson Ens worth. 
 
 SALT RISING BREAD. 
 
 1 teacup shorts, a pinch of soda; mix a ])attcr with warm 
 water or milk; set in a warm place over night; in the morning mix 
 a batter with salt, milk and flour; stir in the emptyings; let rise; 
 pour in a pan of flour and add 1 pt. more water or millv; knead into 
 loaves and let rise to bake. Take some of the light dough and kiiead 
 in shortening for light biscuit. ]\Irs. S. E. Orr. 
 
 CINNAMON BUNS. 
 
 To 1 cup of bread sponge, add 1 small egg, 1 tablespoon sugar, 
 1 tablespoon lard (not melted), a pinch of soda dissolved in a tea- 
 spoon of water, I/2 teaspoon of salt ; mix all thoroughly together 
 with the hand; add flour to make the dough like a soft loaf, by 
 kneading in the bowl, (but not on the board) ; when thoroughly 
 mixed set aside to get very light ; then roll out to about "^^ inch in 
 thickness ; spread abundantly with sugar and butter previously mixed 
 together; then sprinkle lightly with cinnamon; roll up like a jelly 
 roll and cut off from either end with a sharp knife about 1 inch for 
 each bun; place in biscuit tin (close together) and spread with but- 
 ter and sugar; sprinkle with cinnamon; let rise until very light, and 
 bake in a quick oven from ten to fifteen minutes. In doubling this 
 recipe 1 large egg is sufficient. Mrs. Dwight Cowan. 
 
 BREAD STICKS. 
 
 2 cups bread dough, 1 tablespoon butter and 1 tablespoon sugar; 
 mould well on the board; return to bowl and let rise; then mould 
 down again and shape to sticks 4 inches long and 2 inches around. 
 Place in bread stick tins; let rise again, and bake in hot oven. 
 
 Dora Engstrom. 
 
BREAD. 1 1 1 
 
 ROLLS. 
 
 2 qts. flour. 4 tablespoons butter, (5 or 6 may be used), li/o tea- 
 spoons salt, 1 beaten egg. ^5 t'up sugar, 1 qt. milk, 1 compressed 
 yeasfcake; set sponge, when sufficiently light knead and return to 
 bowl to rise again ; when light knead and mould into rolls, using just 
 as little flour as possible. The dough should be very soft. Let 
 rise again and when very light, bake. If the temperature of the 
 kitchen is held at 75 degrees, the dough will be ready for its first 
 kneading in three hours, and for the second kneading an liour later. 
 
 PARKER HOUSE ROLLS. 
 
 With 2 qts. sifted Hour, 2 tablespoons melted butter. 2 table- 
 spoons sugar, a little salt, well worked together; make a sponge 
 with warm milk and add 1 dissolved yeast cake; when it is light, add 
 flour and mould for twenty minutes; let rise again; roll it out; cut 
 into thin cakes; butter the top and fold them half over and set to 
 rise again; bake. Mrs. CD. Crandall. 
 
 PARKER HOUSE ROLLS. 
 
 1 pt. sweet milk, 1 tablespoon melted lard, 1 tablespoon melted 
 butter. 2 tablespoons sugar, 1 small teaspoon salt, 1 compressed yeast 
 cake. 2 qts. flour; scald milk; then add sugar, butter, lard and salt. 
 AVhen lukewarm, add yeast cake previously soaked in V4 cup water: 
 stir in enough of the measured flour; (after sifting a few times) to 
 iiiake a soft sponge; set aside to get quite light and spongy; then 
 add the remainder of the flour and knead twenty minutes on the 
 board or ten minutes if a bread mixer is used; let rise very light; 
 roll out ; spread with butter ; cut with biscuit cutter ■ fold over, 
 bringing edges even; place in tin (not too close together) and let 
 rise ; bake in a quick hot oven ; butter over the top after placing them 
 in the tin and also after baking. Mrs. Dwight Cowan. 
 
 ENGLISH CURRANT CAKE. 
 
 3 pounds sifted flour, lyo pound butter and lard. Y^ pound of 
 soft Avhite sugar. ^2 pound cleaned currants. 2 ounces candied lemon 
 peel. 1 yeast cake, sweet milk to mix; rub butter and sugar into 
 flour until fine like meal ; chip lemon peel ; wash currants and add 
 while the mixture is dry; scald milk and mix into a stiff batter 
 like biscuit dough; dissolve yeast cake and work well in; put in 
 warmed greased pans in shape of buns, and set to rise over night; 
 l-ake in slow oven. Mrs. W. P. ^Fitehell. 
 
 GERMAN COFFEE CAKE. 
 
 i/; pound butter, ] cup sugar, 1 qt. warm milk, 1 cake of com- 
 pressed yeast dissolved in warm milk, 3 eggs and about 2 pounds of 
 flour: mix thoroughly and let stand in a warm place over night and 
 
1 12 THE WARREN COOK BOOK 
 
 \n the morning, pour into pans to rise; guard against using too much 
 fiour. Have batter the same consistency as that of layer cake; 
 fiavor with Royce's vanilla or lemon. Before placing in oven spread 
 with butter and sprinkle with sugar and cinnamon. 
 
 Mrs. Leon Ball. 
 
 RUSK. 
 
 1 pt. milk, 1 cup yeast or 1 yeast cake dissolved in i/. cup luke- 
 warm water, 4 eggs ; add as much flour as can be stirred in with a 
 spoon ; let rise until very light ; then add 2 cups sugar, 1 large cup 
 butter. If too soft to handle, add a little more flour, hut the dough 
 should be very soft ; let rise again until very light ; mould gently 
 with the hands; let rise again and bake; then wa^h with cream and 
 sugar; set rusk at 3 p. m. ; add sugar and batter at 9 p. m. ; and 
 let rise until morning. Jamestown Cook Book. 
 
■ BREAKFAST DISHES. H5 
 
 BREAKFAST DISHES 
 
 Mrs. C. A. Bettis 
 
 BREAKFAST HINTS. 
 
 Serve all cold things absolutely cokl, and hot things hot. 
 
 If toast IS served have it made at the last minute, or, better still, 
 three or four times during the meal, and send it to the table iu m 
 I'oldr^l naplxin. hot and crisp. 
 
 First, fruit of all kinds daintily prepared, followed by cereals 
 uncooked or the cooked ones following receipts on the package foi- 
 cooking, toast, cakes, waffles or muff'ins, eggs, hash, potatoes baked, 
 creamed or the potato chips, cookies, doughnuts, and above all a 
 good cup of coffee or cocoa. 
 
 Any of the folloAving receipts which have been tested Avill 
 lielp to make a delicious breakfast. 
 
 For all sorts of muffins, gems, waffles, pancakes and similar 
 dishes suitable for breakfasts, look in the department headed "Muf- 
 fins, Gems, etc." 
 
 BREADED EGGS. 
 
 Boil the eggs hard; cut in round, thick slices; pepper and salt; 
 dip each in beaten raw egg; then fine bread crumbs or powdered 
 cracker, and fry in butter hissing hot; drain off every drop of grease 
 and serve on a hot dish for breakfast. Mrs. R. T. A. 
 
 BACON CRISPS. 
 
 . Take thin slices of nice bacon; remove the rind; dip in beaten 
 egg and rolled cracker cnunbs, and fry a delicate brown. 
 
 HAM FRITTERS. 
 
 To 2 cups boiled ham chopped fine, add 2 well beaten eggs, V-j, 
 cup milk, a few cracker or bread crumbs; season with pepper and 
 salt, and drop by the spoonful into hot fat; fry a nice brown. 
 
 DEVILED KIDNEY.S. 
 
 Cut 4 lamb's or 2 veal's kidneys into small jjieces; cover with 
 cold water and let come to the boil; drain; put in a sauce pan. 1 
 mediiun-sized onion, chopped fini?. 1 tablespoon butter and simmer 
 till onion turns yellow; add 1 cup broth. 1 teaspoon curry powder, 
 ^. pinch cayenne, salt, and let the kidneys simmer about ^/^ hour or 
 until tender; thicken a little and serve on hot buttered toast. 
 
 Mrs. R. T. A. 
 
1 14 THE WARREN COOK BOOK 
 
 CREAMED SALT MACKEREL. 
 
 Take a salt mackerel ; wash ; remove all the black skin from 
 the inside, and soak over night in a large pan of water : place in hot 
 water and let simmer for a minute or two; drain and place on a 
 platter; have ready a rich cream dressing; pour over, and send to 
 the table hot. 
 
 OYSTER CAKES. 
 
 To 1/2 pt- oyster liquor and 1/2 pt. sweet milk, add 1 pt. wheat 
 flour, a few chopped oysters, 2 eggs and a little salt ; drop by spoon- 
 fuls into hot lard, and fry a nice brown. 
 
 PIGS IN BLANKETS. 
 
 Take nice thin slices of bacon ; remove the rind and parboil ; 
 take fine, plump, fresh oysters; drain; dip in beaten egg, and roll in 
 cracker crumbs ; wrap each oyster in a slice of bacon, pinning to- 
 gether with a wooden toothpick; place the pigs in a wire basket, and 
 merse in hot fat until a delicate brown ; remove the picks, and send 
 to the table hot. 
 
 SAUSAGE ROLLS. 
 
 Boil small sausages ; cut in half lengthwise and remove the 
 skin; make a rich baking powder biscuit dough; roll to the thinness 
 of lA inch; cut in strips somewhat larger than the sausages; fold in 
 the sausages; roll and pinch until well covered; brush with milk and 
 bake in a quick oven. Mrs. R. T. A. 
 
 MINCE GRIDDLE CAKES. 
 
 Chop all the cold bits of meat you may have, of whatever kind, 
 cooked of course ; season with salt and pepper ; make a batter as 
 for pancakes ; lay a spoonful on the well-buttered griddle ; then a 
 spoonful of the choppeci meat and part of a spoonful of the batter 
 over the meat ; when cooked on one side, turn, and when done, serve 
 hot as possible. 
 
 FRENCH TOAST. 
 
 Put 6 slices of bread in a dish ; beat 2 eggs well, and put in 1 
 pt. sweet milk; stir well; pour over the bread and let stand ten min- 
 utes; bake on a hot buttered griddle, same as pancakes, and ent with 
 butter and sugar or syrup. 
 
 POTATO CAKES. 
 
 Take 1 qt. cold mashed potatoes and work 2 eggs well through : 
 make into cakes and fry in butter and lard, or drippings. You can 
 mix in codfish that has been previously prepared for the table, and 
 make codfish balls. 
 
BREAKFAST DISHES. 115 
 
 CORN MEAL MUSK. 
 
 Salted water 4 cups, corn meal 1 cup. Into the salted water, 
 stir corn meal .till it begins to thicken, and finish cooking in a double 
 boiler; cook three or four hours. May be re-heated over steam for 
 breakfast, and served with sugar and cream. 
 
 FRIED CORN MEAL MUSH 
 
 Sprinkle fresh corn meal into salted boiling water; stir until 
 very smooth, adding meal until of the right consistency. Let it boil 
 slowly for 1/2 hour; then add a little wheat flour; put in a wet mold, 
 V2 pound baking powder can or pudding dish to cool, or dip muffin 
 rings in cold water; set on a plate and fill with mush; remove the 
 stiffened forms ; cut in slices I/2 inch in thickness ; roll in flour and 
 fry slowly in hot lard or drippings; serve with molasses or maple 
 syrup. 
 
 GRAHAM MUSH. 
 
 Stir fresh graham flour into salted, boiling water, beating out 
 the lumps as much as possible ; boil briskly for several minutes, and 
 serve hot with sugar and cream. 
 
 OAT FLAKE. 
 
 To 1 qt. boiling water add 2 cups oat flake and a teaspoon of salt ; 
 let boil in the upper kettle of a double boiler over the fire until thick- 
 ened ; then cook over steam from forty minutes to an hour, or until 
 ready to serve. 
 
 OATMEAL MUSH. 
 
 Put 4 tablespoons oat flake into 1 qt. cold water; add 1 teaspoon 
 salt ; let it cook slowly from one to two hours, adding hot water when 
 needed; just before serving add 1 teaspoon butter; serve with sugar 
 and cream. 
 
 BAKED MUSHROOMS. 
 
 Peel 12 large fresh mushrooms; simmer in butter; add 1 cup of 
 chicken or veal broth, or a cup cream ; salt and pepper to taste ; sim- 
 mer fifteen minutes; place on rounds of bread on a buttered platter; 
 cover and cook in oven about ten minutes, basting once with melted 
 butter. A small pinch of mace will give the mushrooms a more pro- 
 nounced flavor. Mrs. M. M. W. 
 
 MUSHROOM OMELET. 
 
 Clean 1 cupful small button mushrooms, canned ones may be 
 used ; cut them into bits ; put into a stew-pan an ounce of butter and 
 let it melt ; add the mushrooms, a teaspoon salt, Vo teaspoon pepper 
 
1 16 THEWABREN COQK BOOK 
 
 and % cup cream or milk; -stir in. a littl-e floiir, dissolved in milk to 
 thicken, if needed; boil ten minutes, and set aside until the omelet 
 is ready ; make a plain omelet the usual way, and just before doubl- 
 ing it, turn the mushrooms over the centre, and serve hot. 
 
 Mrs. R. T. A. 
 
 TOMATOES FOR BREAKFAST. 
 
 Cut in half nice, firm tomatoes; place in pan skin side down, with 
 piece of butter on each ; sprinkle with pepper and salt, and bake till 
 tomatoes are tender; remove with a cake turner onto a hot serving 
 dish ; add a cup cream to the juice in the pan ; let it come to the boil ; 
 thicken with a little flour and pour over the tomatoes ; serve with 
 hot toast. Mrs. R. T. A. 
 
MUFFINS, GEMS, ETC. li? 
 
 MUFFINS, GEMS, ETC. 
 
 Mrs. S. E. Walker 
 
 BAKING POWDER BISCUIT, NO. 1. 
 
 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt ; 1 table- 
 spoon butter, 1 tablespoon lard, % cup milk and water, in equal 
 parts; mix the flour, baking powder and salt and sift twice; work 
 in the butter and lard with the tips of the fingers; add gradually the 
 liquid, (more or less as required according to quality of the flour), 
 mixing with a knife until of the consistency of a soft dough; toss on 
 a floured board; pat and roll lightly until 1/2 inch in thickness; cut 
 into shape and bake in a hot oven fifteen i.<inutes. 
 
 Mrs. S. J. D. 
 
 TWIN BISCUIT. 
 
 Use recipe for Baking Powder Biscuit No. 1; roll a little less 
 than 14 inch in thickness ; brush over with melter butter and put 
 together in pairs ; bake in a quick oven from twelve to fifteen min- 
 utes. 
 
 BAKING POWDER BISCUIT NO. 2. 
 
 One qt. of sifted flour, 2 tablespoons of lard or butter, % tea- 
 spoon of salt, 3 teaspoons baking powder ; mix together ; add suffic- 
 ient milk to form a very soft dough; knead little as possible; roll 
 out quickly and bake in hot oven. Mrs. W. 
 
 MAPLE SUGAR BISCUIT. 
 
 Same as above; when rolled out sprinkle with maple sugar; roll 
 ap in small rolls and cut slices from the ends and bake on buttered 
 tins. 
 
 MAPLE SUGAR BISCUIT. 
 
 1 cup maple sugar, broken in pieces the size of hickory nuts, V2 
 cup of white sugar, % cup of butter, 1 cup of milk, 1 egg, 2 tea- 
 spoons baking powder, flour enough to roll moderately stiff; press a 
 lump of sugar firmly on each biscuit just before putting in oven. 
 
 GRAHAM BISCUIT. 
 
 IVs cups flour, % cup graham flour, 2 teaspoons baking powdei;, 
 ^^ teaspoon salt, 2 tablespoons butter, -"^ cup milk ; mix the flour, 
 baking powder and salt and sift twice; work in the butter with the 
 tips of the fingers; add the milk gradually; toss on a floured board; 
 pat and roll to Y2 inch in thickness; cut into shape and bake in hot 
 oven twelve to fifteen minutes. ■ 
 
1 18 THE WARREN COOK BOOK 
 
 SOUR CREAM BISCUIT. 
 
 1 qt. flour, 3 teaspoons baking powder, 2 tablespoons butter; 
 work' into dry flour, y^ teaspoon soda added to 1 cup sour cream, 
 salt and sufficient sweet milk to make right to roll. 
 
 Mrs. S. E. Walker. 
 
 JOHNNY CAKE, NO. I. 
 
 2 eggs, pinch of salt, 2 tablespoons sugar, 2 tablespoons melted 
 butter, 1 cup milk, 1 cup corn meal, 1 cup flour, 2 teaspoons bakin« 
 powder; bake twenty minutes in a quick oven. 
 
 Mrs. JohnM. Siegfried. 
 
 JOHNNY CAKE, NO. II. 
 
 2 cups corn meal, 1 cup flour, 1 cup of sweet milk, 1 cup of sour 
 milk, 1 egg, 1 tablespoon melted butter, 1 teaspoon baking powder 
 in flour, i/2 teaspoon soda in sour milk, 1 tablespoon sugar. 
 
 Mrs. Gemmill. 
 
 CORN CAKE. 
 
 6 tablespoons melted butter, 6 small tablespoons sugar, 1 cup 
 of sweet milk, 3 eggs. 1 cup of corn meal, 2 cups of wheat flour, 3 
 teaspoons baking powder, a little salt. C. W. 
 
 FRIED CREAM PUFFS. 
 
 1/2 pt. milk (heat) ; add i/^ cup sugar, 2 tablespoons flour, 2 
 tablespoons corn starch, 2 eggs, i/4 teaspoon salt; wet with i/4 pt. 
 milk; when thick take from stove; add butter size of a walnut, 2 
 tablespoons broken walnut meats, 1 teaspoon Royce's vanilla; bake 
 in a square c^ike pan; when cold cut in 16 squares; wrap in egg and 
 cracker crumbs and fry in deep lard or oil (delicious and easily 
 made.) Mrs. Bashline and Mrs. Walker. 
 
 BALLOON FRITTERS. 
 
 Boil in 1 pt. water a dessert spoon of fresh butter; pour scald- 
 ing hot over a light pt. flour, and beat until cold ; add the well beaten 
 yolks of 6 eggs, and just before cooking the perfectly light w^hites ; 
 fill a skillet with lard and when boiling hot drop in the batter, a 
 tablespoon at a time. It only takes a few minutes to cook them; 
 put them in a warm oven in a dry towel for a short time to remove 
 superfluous grease; serve hot. Mrs. W. K. Jacobs. 
 
 FRITTERS. 
 
 2 eggs, i/o pt. sweet milk, 1 teaspoon salt, 2 cups flour, 1 small 
 teaspoon of baking powder; drop from teaspoon in hot lard and fry; 
 serve hot. Mrs. Dwight Cowan. 
 
MUFFINS, GEMS, ETC. 1 19 
 
 PARSNIP FRITTERS. 
 
 Scrape, and if large cut them; put in well salted boiling water 
 and boil until tender; then mash, adding to 4 or 5 parsnips a heaping 
 teaspoon of flour, and 1 or 2 eggs well beaten, pepper and salt to 
 taste ; form the mixture into eakes % of an inch thick ; fry on both 
 sides in a little butter a light brown; serve hot. 
 
 Mrs. Will Watson. 
 CORN FRITTERS. 
 
 1 cup corn, 1 egg beaten, i/4 teaspoon salt, a pinch of pepper, 
 2 tablespoons flour, 1 tablespoon sweet milk, y^ teaspoon baking pow- 
 der ; mix all together and drop by spoonsfuls on a well greased grid- 
 dle of part butter and part lard; fry a delicate brown on both sides. 
 Mrs. I. G. Lacy and Mrs. S. E. Walker. 
 
 JOLLY BOYS FRITTERS. 
 
 21/^ heaping tablespoons of sifted yellow corn meal, 2 heaping 
 tablespoons flour, 1 tablespoon sugar, 1 saltspoon of salt, 1 table- 
 spoon of baking powder; beat 1 large egg and add to the dry mix- 
 ture ; add milk enough to make a stiff drop batter ; beat well and 
 drop by teaspoon into hot lard. Eat with maple syrup. 
 
 Mrs. B. T. K. 
 GEMS. 
 
 In baking gems, remember to have a hot oven, and heated, well 
 greased pans. 
 
 GRAHAM GEMS. 
 
 Butter the gem pans thoroughly and put where they will get 
 very hot. 1 cup graham flour, 1 cup sweet milk, 1 egg beaten light, 
 
 1 tablespoon sugar, butter the size of large walnut, 1 teaspoon cream 
 of tartar, i/{. teaspoon soda, pinch of salt; beat up quick and hard; 
 do not stir. ]Mrs. Mark Jamieson. 
 
 GRAHAM GEMS. 
 
 1 pt. buttermilk, 1 teaspoon of soda, a little salt, 1 egg, I/2 cup 
 sugar, 1 tablespoon of lard ; thicken with graham flour and bake in 
 gem tins. Mrs. Hoffman. 
 
 GRAHAM GEMS. 
 
 1 scant qt. graham flour, 2 teaspoons baking powder, 3 teaspoons 
 of sugar, i/> teaspoon of salt ; mix well together and wet with 1 pt. 
 of milk; bake in gem pans in a hot oven. Mrs. Hiram G. Eddy. 
 
 GRAHAM GEMS. 
 
 ^ f'-SS, V'l cup sugar, 1 large tablespoon butter, scant cup of milk, 
 
 2 teaspoons baking powder, 1/2 cup of flour, 1 cup of graham flour; 
 makes 10 or 12 gems. Mrs. W. J. Richards. 
 
120 THE WARREN COOK BOOK 
 
 KORNLET GEMS. 
 
 1 can Kornlet, 1 pt. tiour, 1 teasiiooii salt, same of sugar, 2 large 
 teaspoons Baking Powder, 1 pt. milk; mix into a firm, batter; fill 
 well-greased gem pans %, and bake in a hot oven. 
 
 WHEAT GEMS. 
 
 1 egg, 11/2 cups sweet milk, 2 cups flour, 2 teaspoons of baking 
 powder, 1 tablespoon melted butter: bake in very hot oven in very 
 hot gem pans. Mrs. I. G. Lacy. 
 
 CORN GEMS. 
 
 Same as Johnny Cake No. T. Bake in gem pans. 
 
 BREAKFAST MUFFINS. 
 
 Take 1 qt. flour and stir in 3 teaspoons baking powder 1 pt. 
 of milk, 3 eggs, 3 tablespoons sugar, butter size of an egg; bake in 
 gem tins or muffin rings. Mrs. David H. Siggins. 
 
 CORN MUFFINS. 
 
 1 large cup sweet milk, 2 eggs. 4 talilespoons sweet cream, 2 
 teaspoons baking powder, 1 cui) of flour, 1 cup corn meal, a little 
 salt. For wheat muffins use this recipe substituting wheat flour 
 for the corn meal. Very reliable. Mrs. "Weston Beaty. 
 
 DAINTY CORNMEAL MUFFIN.S. 
 
 2 eggs, 2 tablespoons of A\liite sugar, ly^ cups of sweet milk, Vj 
 teaspoon salt, 1 cap of white Indian meal, 2 cups flour, a tablespoon 
 of melted butter, and 2 heaping teaspoons of baking powder; sift 
 the baking powder into the flour. Begin with the eggs and add 
 all the other ingredients in the order above given and bake in gem 
 pans in a hot oven for twenty minutes. They are delicious. 
 
 Mrs. S. E. "Walker. 
 
 WHEAT MUFFINS. 
 
 1/2 cup of sn.gar, 2 teaspoons melted butter', 1 egg, % cup of sweet 
 milk, 1 cup of flour, 2 heaping teaspoons baking powder, a little salt. 
 
 Mrs. J. W. Crawford. 
 
 WHEAT MUFFINS. 
 
 Beat 1 cup sugar, 1 tablespoon melted butter and 1 egg thor- 
 oughly; add 1/2 cup sweet milk, 1% cups flour and 3 teaspoons bak- 
 ing powder. Makes 8 or 9 muffins. Mrs. D. D. Reed. 
 
 MUFFINS. 
 
 2 cups flour, 2 tablespoons sugar, 1 tablespoon melted butter, 1 
 cup sweet milk, 4 teaspoons baking powder. 1 egg and a little salt. 
 
 Mrs. Haslet, Franklin. 
 
MUFFINS, GEMS, ETC. . 12 1 
 
 MUFFINS. 
 
 1 pt. flour, 1 cup milk, 2 eggs, 2 teaspoons Ijaking powder, but- 
 ter the size of an egg; beat the yolks of the eggs with the butter; 
 then add the whites well beaten; sift baking powder with the flour 
 and mix all together in a batter; bake in muffin rings. 
 
 Mrs. L. B. Hoffman. 
 
 MUFFINS. 
 
 2 cups flour, salt, 2 teaspoons baking powder, 1 tablespoon but- 
 ter, 1 tablespoon sugar; beat 1 egg in a teacup and fill with sweet 
 milk; beat into a batter and bake in muffin rings. 
 
 Mrs. J. C. Thomas. 
 
 MUFFINS. 
 
 1 tablespoon butter, 2 tablespoons sugar, 2 eggs, 2% cups milk, 
 6 cups flour, 3 teaspoons baking powder, a little salt; leave out 
 sugar if you prefer. Mrs. W. V. Ilazeltine. 
 
 MUFFINS WITHOUT EGGS. 
 
 1 qt. of buttermilk, a teaspoon soda dissolved in the milk, a little 
 salt, and flour enough to make a stiff batter; drop into gem tins, 
 and bake fifteen or twenty minutes. Two or three tablespoons of 
 sour cream will make them a little richer. Mrs. C. A. Bettis. 
 
 MUFFINS WITH COCOA. 
 
 ^/4 cup of butter, I/4 cup of sugar, 1 egg, % cup of milk, IV2 cups 
 of flour, 1/2 cup cocoa, 2 rounded teaspoons baking powder. Cream 
 the butter and sugar; add the yolk of the egg; sift the flour and 
 baking powder together three times; add the mixture alternately 
 with the milk; beat the white of an egg to a stiff froth and fold in 
 carefully ; fill hot gem pans half full ; bake in a quick oven fifteen or 
 twenty minutes. Clara B. Scofield. 
 
 RICE MUFFINS. 
 
 1 cup boiled rice, 1 pt. flour, 2 eggs, 1 teaspoon lard or butter 
 1 teaspoon of salt and enough milk to make a thin batter ; beat hard ; 
 bake quick in small tins. Lucy Marie Cowan. 
 
 RICE MUFFINS. 
 
 1 cup boiled rice, 1 cup sweet milk, 114 cups flour, 2 eggs, well 
 beaten, 2 teaspoons baking powder, 1 teaspoon sugar, 1/0 teaspoon 
 salt, 5 tablespoons melted butter; stir lightly; bake in hot muffin 
 pans. Mrs. S. E. AValker. 
 
,22 THE WARREN COOK BOOK 
 
 SALLY LUNN. 
 
 3 tablespoons melted butter, 1/2 cup sugar, 1 cup sweet milk, 
 2 cups flour, 1 egg, 3 teaspoons of baking powder; bake in muffin 
 rings or small patty pans. Nice for tea, warm. 
 
 Mrs. CD. Crandall. 
 
 GRIDDLE CAKES. 
 
 In cooking pancakes and waffles, be sure to use only enough 
 grease to keep them from sticking to the griddle or waffle iron. 
 Have the griddle hot ; cook the cakes until the edges are full of bub- 
 bles ; then turn. If doughey inside, the griddle is too hot; if 
 leathery and heavy, not hot enough. A teaspoon of brown sugar 
 will make cakes brown nicely. The addition of some soaked bread 
 crumbs, mashed fine, or a little cold rice soaked in milk until soft, 
 makes them very tender and delicious. 
 
 BUCKWHEAT CAKES. 
 
 1 qt. warm water, 1 teaspoon salt, 1 cake yeast foam dissolved 
 m warm water, buckwheat flour enough to make a stiff batter ; when 
 ready to bake pour out some of the stiff batter and set in a cool 
 place to start batter for next morning and thin the rest with sour 
 milk to the right consistency and add 1 teaspoon soda ; bake on a 
 hot griddle. Mrs. Bettis. 
 
 Buckwheat batter can be kept perfectly sweet by pouring cold 
 water over that left from one morning, and which is intended to be 
 used for raising the next morning's cakes. Fill the \'essel entirely 
 full of water and put in a cool place; when ready to use, pour off 
 the water, which absorbs the acidity. 
 
 CORN GRIDDLE CAKES. 
 
 2 cups flour, V_. cup corn meal. IV2 tablespoon (Ic'cl) boking- 
 powder. li/o teaspoons salt, % cup sugar, li/> cups boiling wat(n% 
 VA cups milk, 1 egg, 2 tablespoons melted butter; add meal to tha 
 boding v.'Hter and boil five, minutes; turn into boM'l ; add milk and 
 remaining dry ingredients, mixed and sifted ; then add the egg well 
 beatc-n and then the butter; bake at once ou hot griddle. 
 
 Jamestown Cook Bouk. 
 
 CORN GRIDDLE CAKES. 
 
 2 cups soar milk. 1 cup corn meal, Y2 ci^P ^vlieat flour, 1 egg 
 i>eaten light, y^ teaspoon soda, pinch of salt. 
 
 Mrs. M. W. Jamieson. 
 
 GRIDDLE CAKES WITHOUT EGGS 
 
 2 cups graham flour, 1 cup white, 2 cups buttermilk, 1 teaspoon 
 salt, 1 heaping teaspoon soda, 1 pt. of bread crumbs soaked until 
 soft; add water if necessary to thin batter. Mrs. E. R. Pierce. 
 
MUFFINS, GEMS, ETC. 125 
 
 GRIDDLE CAKES WITHOUT EGGS. 
 
 ] pt. sour milk; add a pinch of salt, flour enough to make a 
 stiff batter; beat perfectly smooth, tke last thing before baking add 
 a level teaspoon of soda dissolved in hot water; add enough sweet 
 }nilk to make thin enough for baking on a hot griddle. 
 
 CORN GRIDDLE CAKES WITHOUT EGGS. 
 
 Same as above recipe except in place of all flour use 14 cup corn 
 meal. M. J. D. 
 
 SWEET MILK GRIDDLE CAKES. 
 
 1 pt. of sweet milk in which dissolve i/^ teaspoon soda, 1 cup of 
 flour in which mix 1 rounded teaspoon baking powder; put together 
 and add a pinch of salt and enough flour to make the right consist- 
 ency for baking on a hot griddle. ]\Irs. Lizzie Garfield. 
 
 GRIDDLE CAKES. 
 
 Enough flour is added to a qt. sour milk to make a rather thick 
 batter. The secret is, that it is left to stand over night instead of 
 being finished at once. It may stand to advantage 24 hours. Next 
 morning add 2 well beaten eggs, and salt, also I/2 teaspoon soda dis- 
 solved in warm water. Bake at once. Mrs. Boyce. 
 
 FLANNEL CAKES. 
 
 1 qt. milk, 3 tablespoons yeast, 1 tablespoon melted butter, 2 
 eggs well beaten, 1 teaspoon salt, flour to make good batter; set 
 sponge over night. In morning add butter and eggs. 
 
 Mrs. George Xoj-es. 
 
 POTATO PANCAKE. 
 
 Take raw potatoes and grate them ; let them drain through col- 
 ander to dry out juice ; add egg, salt, nutmeg and onion to season ; 
 fry in butter and lard, but not enough to make them greasy. One 
 egg sufficient for six potatoes. 
 
 Conewango Fishing Club . 
 
 RICE GRIDDLE CAKES. 
 
 1 pt. milk, 2 cups boiled rice, 2 cups flour, 8 eggs, 2 heaping tea- 
 spoons baking powder; press the rice through a sieve; add to it the 
 eggs Avell beaten; then 1 tablespoon melted butter; then the flour 
 and milk; beat until smooth; add the baking powder; mix thorough- 
 ly and bake at once on a hot griddle. 
 
 Jamestown Cook Book. 
 
 WAFFLES. 
 
 1 qt. flour, 1 large pt. sweet milk, 2 eggs, 3 tablespoons butter, 2 
 teaspoons baking powder, a little salt ; rub the butter through the 
 
124 ■ THE WARREN COOK BOOK 
 
 flour tlioronghly; add salt audi bkldng-; powder ; when ready to bake 
 beat the eggs and add to the milk and then to the other ingredients. 
 
 Ellen W. Beaty. 
 
 WAFFLES . 
 
 1 pt. sweet milk, % cup melted butter, sifted flour to make soft 
 batter; add the -Well beaten yolks -of 3 eggs!; then the beaten whites, 
 lastly 2 teasoons baking powder. Mrs. Lucy Noyes. 
 
 WAFFLES. 
 
 3 eggs, % pt. milk, 2 ounces of butter, 2 ounces of powdered 
 white sugar, % of a pound flour sifted, i/^ teaspoon cinnamon; warm 
 the butter and milk together; beat the eggs well and pour them in 
 the milk ; sprinkle in the flour, sugar and spice gradually until it 
 becomes a thick batter; heat waffle irons; grease well and pour in 
 some of the batter; shut the irons tight and bake on both sides by 
 turning the irons. Mrs. W. A. Greaves. 
 
 NICE WAFFLES . 
 
 1 pt. sour milk. 1 teaspoon salt, tal>lespoou melted I'utter, 3 egge 
 beaten separately, flour to make thick batter, and 1 teaspoon of soda 
 dissolved. Sweet milk may be used, in which ease substitute 2 tea- 
 spoons of baking powder for the soda. C. J. W. 
 
 GRAHAM WAFFLES. 
 
 1 pt. sweet milk, 3 well beaten eggs, 1 tablespoon sugar, butter 
 the size of a walnut (melted), salt. 1 pt. graham and 1 cup wheat 
 flour, mixed with 2 heaping teaspoons of baking powder. 
 
SANDWICHES. 125 
 
 SANDWICHES 
 
 Miss Nettie Talbott 
 
 The term sandwich Avas first used by John Montagu, fourtli 
 Earl of Sandwich (1792), who used to have slices of bread with hain 
 between brought to him at the gaming-table, to enable him to go on 
 playing without intermission. The term is now applied to thin slices 
 of bread, cake or crackers, plain or buttered with some article of food 
 placed between. 
 
 Bread for sandwiches should be a day old before using. The 
 butter should be creamed with a spoon or knife before spreading, 
 not melted. 
 
 BEET AND CREAM CHEESE SANDWICHES. 
 
 Spread one piece of bread with cream cheese, the other with 
 beets that have been chopped very fine and seasoned with French 
 Dressing. 
 
 HOT CHEESE SANDWICHES. 
 
 Slice bread thin ; remove crusts and place a slice of cheese with 
 a sprinkle of cayenne between two slices of the bread; put sand- 
 wiehs in drippers and place in oven until a light brown; serve hot. 
 
 Miss Bemis. 
 
 CLUB SANDWICHES. 
 
 Have ready 4 triangular pieces of' toasted bread spread with 
 Mayonnaise Dressing; cover two of these with lettuce; lay thin slices 
 of cold chicken (white meat) upon the lettuce, over this arrange 
 slices of broiled breakfast bacon, then lettuce, and cover with other 
 slices of toast spread with IMayonnaise. Garnish with lettuce dipped 
 in ^Mayonnaise. 
 
 CHEESE AND PICKLE SANDWICHES. 
 
 Mix Neufehatel cheese with chopped sweet pickles and enough 
 cream to make soft paste. Spread bread in the usual way. 
 
 CHICKEN .SALAD SANDWICHES. 
 
 Chop cooked chicken; season with salt, pepper and paprica ; 
 mix with salad dressing and cream; spread on bread and press cor- 
 responding slices together. 
 
126 THE WARREN COOK BOOK 
 
 EGG SANDWICHES. 
 
 Hard boil the eggs, when cold peel and chop rather fine ; add suf- 
 ficient amount of both oil and vinegar to make it moist enough to 
 spread on thin buttered slices of bread ; season well with salt and 
 paprika. Miss Siegfried. 
 
 FIG SANDWICHES. 
 
 Chop V4 pound figs very fine; add I/4 cup water and cook to a 
 smooth paste : add also, 1/^ cup almonds, blanched, chopped very fine 
 and jiounded to a paste with a little rose-water, also juice of ¥2 
 lemon. "When cold spread mixture on thin slices of cake or brown 
 bread. -Raisins or dates may be used in place of figs. 
 
 HAM SANDWICHES. 
 
 Chop cold boiled ham (^4 ^s much fat as lean) ; season with salt 
 and paprien : mix with salad dressing and enough cream to spread; 
 prepare sandwiches in usual way. 
 
 LAMB SANDWICHES. 
 
 Mix cold chopped lamb with fresh mint sauce and a little salad 
 dressing if desired; spread on thin slices of buttered bread. 
 
 LETTUCE SANDWICHES. 
 
 Lay lettuce leaf on buttered bread ; cover with Mayonnaise 
 which has been mixed with a little finely chopped onion. 
 
 OLIVE SANDWICHES. 
 
 Chop olives and mix with either cream or oil mayonnaise as pre- 
 ferred and spread between thin slices of buttered bread. 
 
 PEANUT SANDWICHES. 
 
 Chop freshly roasted peanuts very fine ; then pound in a mor- 
 tar until smooth ; season with salt and thick cream. Salad dressing 
 may be used with cream if desired. 
 
 Peanuts and red raspberry jam mixed make a delicious filling 
 for sandwiches. 
 
 RUSSIAN SANDWICHES. 
 
 Slightly butter thin slices of bread ; moisten fine chopped olives 
 with Mayonnaise Dressing and spread on bread; spread other side 
 with Neufchatel and press together. 
 
 NEUFCHATEL SANDWICHES. 
 
 Neufchatel cheese is excellent in sandwiches mixed with an 
 equal quantity of chopped nuts and seasoned with paprika. They ar«3 
 
SANDWICHES. 12? 
 
 better if made of rye or bran bread and should be served at any 
 informal or Dntoh lunch with coflFoo. Alice Siegfried. 
 
 SARDINE SANDWICHES. 
 
 Use in l)ulk, ecjual ])arts of yolks of well-cooked eggs. rubl)ed to 
 a S!nooth paste, and the flesh of sardines, freed from skin and bones 
 and pounded in a mortar; season to taste with a few drops of tobasco 
 sauce and lemon juice, and spread as usual. Crackers may be useil 
 in the place of bread if prepared just before using. 
 
 TONGUE AND VEAL (OR CHICKEN) SANDWICHES. 
 
 Use a little less of the chopped tongue than of the otlier kind of 
 meat, and M> as much chopped celery as meat; mix with salad dress- 
 ing; spread one piece of bread with butter, the other with the mix- 
 ture and press together. 
 
 NUT AND EGG SANDWICHES. 
 
 ]\Iix ly^ cups of pecan and walnut meats, (equal parts) ground 
 line with 2 hard-boiled eggs and 8 medium-sized olives chopped fine ; 
 moisten with dressing made as for my salmon salad and spread be- 
 tween buttered slices of bread. Mrs. Edward Lindsev. 
 
126 THE WARREN COOK BOOK 
 
 CHAFING DISH 
 
 Miss Mary White 
 
 The chafing dish, wliieh, within the last few years has gained so 
 much favor, is by no means a utensil of modern invention, as its his- 
 tory may be traced to the time of Louis XIV. 
 
 The simple tin chafing dishes may be bought for as small a 
 sum as 90 cents, while tJie elaborate silver ones command as high a 
 price as $100. Very attractive ones are made of granite ware, nickel 
 or copper. The latest patterns have a screw adjustment to regulate 
 the flame and a metal tray on which to set the dish. 
 
 A chafing dish has 2 pans, the under one for holding hot water, 
 the upper one with long handle for holding food to be cooked. A 
 blazer differs from a chafing dish, inasmuch as it has no hot w^ater 
 pan. Wood alcohol is often used instead of the high proof spirits. 
 
 List of dishes previously given that may be prepared in the 
 chafing dish : Eggs and Cheese, Egg Fondue, Scrambled Eggs with 
 Tomato, Creamed Fish, Creamed Chicken, Fish on Toast, Barbecued 
 Ijamb, Frizzled Beef, Creamed Beef. Creamed Sweetbreads. Veal on 
 Toast. 
 
 » CURRIED EGGS. 
 
 Melt 2 tablespoons butter; add 2 tablespoons flour mixed with 
 1/4 teaspoon salt, 1/2, teaspoon curry powder and % teaspoon paprika ; 
 stir until well mixed; then pour in gradually 1 cup milk; add 3 
 hard-boiled eggs cut into eights lengthwise, and re-heat in sauce. 
 
 Mary L. White. 
 
 EGGS WITH CHEESE. 
 
 For 5 eggs use 2 tablespoons grated cheese, 1 tablespoon butter, 
 salt ancl pepper to taste; melt the butter; add the eggs; then the 
 cheese, stirring until thick and smooth in a chafing dish. 
 
 FRUIT WITH ORANGE SAUCE. 
 
 Put into the chafing dish 1 cup of orange juice and ""^ cup sugar ; 
 moisten 1 level teaspoon of arrowroot in a little cold water; when 
 the juice is hot add to it the arrowroot and cook until thick ; then 
 add 1/4 cup candied cherries, and 3 oranges peeled and separated into 
 small pieces ; cook for three minutes and serve. Mrs. Roy. 
 
 FUDGE. 
 
 Melt 1 tablespoon butter; add %, cup milk and l^/o cups sugar; 
 stir until sugar is dissolved; then add 5 tablespoons prepared cocoa 
 
CHAFING DISHES. 129 
 
 or 2 squares chocolate; heat to boiling point and boil twelve minutes, 
 stirring occasionally to prevent barning; extini/uish flaine- add 1 
 teaspoon Royce's vanilla, and beat until creamy; pour into buttered 
 pan; cool and cut into scpuu-es. 
 
 FRIED FROGS' LEGS. 
 
 Clean and trim 1 dozen frogs' hind legs; season with salt and 
 pepper; roll in crumbs, e^g and crumbs, and sauti in a hot blazer, 
 using enough butter to prevent burning. Do not attempt to cook 
 too many at a time. 
 
 CREAMED MUSHROOMS. 
 
 Prepare V:] pound of mushrooms and cook in 2 tablespoons of 
 butter eight minutes ; add iy2 tablespoons Hour and when well 
 mixed add % cup cream ; season with salt and pepper. When thick- 
 ened serve on toast. IMrs. H. C. Jacobs. 
 
 MUSHROOMS A LA SABINE. 
 
 Wash 1/2 pound of nuishrooms ; remove stems and peel caps; 
 sprinkle with salt and pepper; dredge with flour and cook three 
 minutes in a hot pan wnth 2 tablespoons butter; add V/^ cups brown 
 sauce and cook slowly five minutes; sprinkle with 8 tablespoons 
 grated cheese; as soon as cheese is melted arrange mushrooms on 
 toast and pour over them the sauce. 
 
 MACAROONS WITH CHOCOLATE SAUCE. 
 
 Put 1 cup rich cream in the chafing dish ; beat together Vt cup 
 cocoa, the yolks of 3 eggs, and 6 tablespoons sugar; add this to the 
 hot cream; stir continuously until thick; flavor with 1 teaspoon of 
 Koyce's vanilla, and pour at once over the macaroons. 
 
 ]\rrs. Koy. 
 
 CREAMED OYSTERS. 
 
 Clean 1 pt. oysters; cook until plump; drain; strain the liquor 
 and add enough milk to make IV2 cups; melt -S tablespoons butter; 
 add 5 tablespoons flour and pour in gradually the liquid; season 
 with 1/. teaspoon salt, i/s teaspoon each of pepper and celery salt ; 
 add the oysters and as soon as heated, pour over slices of toast. 
 
 Mrs. Wood. 
 
 FRICASSEED OYSTERS. 
 
 2 teaspoons butter, 1 teaspoon salt, VL- teaspoon pepper, (cay- 
 enne). 1 pt. oj'sters ; place all ingredients, except oysters in blazer, 
 when hot add oysters; cover and shake pan occasionally. When the 
 oysters are plump, drain them and place them wliere they will 
 
150 THE WARREN COOK BOOK 
 
 keep hot; add enough cream, to liquid drained from oysters, to make 
 1 cup. Make a white sauce, using this for liquid : 2 tablespoons of 
 butter, 1 teaspoon of lemon juice, 2 tablespoons of flour, salt and 
 pepper to taste ; beat 1 egg until light, pour sauce over it, add oys- 
 ters, and when hot, serve on toast or in patty cases. 
 
 Mrs. H. C. Jacobs. 
 
 PANNED OYSTERS. 
 
 Heat i/ii cup of butter in blazer; add 1 qt. cleaned oysters; sea- 
 son to taste with salt and pepper; cook until oysters curl and serve 
 on hot toast. ^Irs. AV. J. Richards. 
 
 PANNED OYSTERS. 
 
 i\Ielt 2^2 tablespoons butter ; add 2 tablespoons flour, Vi teaspoon 
 salt, i/s teaspoon paprika, i/o tablespoon Chili sauce ; clean 1 pt. oys- 
 ters and add; cook until edges curl, then add 1 tablespoon finely 
 chopped parsley and 2 tablespoons chopped celery; serve with toast. 
 
 Miss Mary White. 
 
 SWEETBREADS WITH MUSHROOMS. 
 
 Parboil 1 pair sweetbreads and cut in dice; cook 2 tablespoons 
 chopped mushrooms in 3 tablespoons butter, five minutes; add 2% 
 tablespoons flour, mixed with i/. teaspoon salt and % teaspoon pa- 
 l)rika. and pour on gradually 1 cup milk and Vi cup mushroom liquor; 
 add the sweetbread dice and 1 teaspoon lemon juice. Just before 
 serving, add the yolks of 2 eggs and 1 teaspoon finely chopped pars- 
 ley. :Miss Mary White. 
 
 CREAMED SWEETBREADS. 
 
 Remove tubes and membrane from 1 ]mir of sweetbreads; clean 
 and parboil in boiling salted water twenty minutes: drain and plunge 
 into cold water; as soon as cool, remove from the water nnd cut into V^ 
 inch cubes; melt 2 tablespoons butter and add 2^^ tablespoons flour 
 mixed with ^/i teaspoon of salt and a few grains of pepper : pour on 
 gradually 1 cup of milk ; then reheat sweetbreads in sauce. 
 
 Alice Siegfried. 
 
 SCOTCH WOODCOCK. 
 
 Melt 3 tablespoons butter; add II/2, tablespoons flour and pour 
 on gradually 1 cup of milk ; add Vi teaspoon salt, a few grains of 
 cayenne and anchovy essence ; add 4 hard boiled eggs finely chopped 
 void serve on toast. Mrs. H. C. Jacobs. 
 
 WELSH RAREBIT. 
 
 % pound cheese. 1 tablespoon butter. 1 egg, Vj cup cream, V^ 
 teaspoon salt, 1 dash of cayenne pepper, % teaspoon dry mustard ; 
 
CHAFING DISHES. 151 
 
 mince the cheese and put all the ingredients into the chafer and stir 
 continually until it is smooth and of the consistency of thick cream; 
 serve immediately on hot butter crackers. Mrs. Richards. 
 
 WELSH RAREBIT. 
 
 1 pound cheese, 2 eggs, i/^ cup milk or cream, 2 teaspoons butter, 
 'y4 teaspoon mustard, i/i> teaspoon Worcestershire sauce ; put cheese 
 and milk or cream, into upper part of chafing dish ; mix mustard, 
 salt, cayenne and Worcestershire ; add eggs and beat well. When 
 cheese is melted stir in mixture of dry ingredients and egg; then the 
 butter, and stir until it thickens ; stir constantly ; pour over toast or 
 wafers ; brown toast on one side only. Mrs. H. C. Jacobs. 
 
132 THE WARREN COOK BOOK 
 
 PUDDINGS 
 
 Mrs. C. D. Crandall 
 
 BOILED PUDDINGS. 
 
 Be sure there is suffieienl water in the kettle tc boil tiie length 
 <>i time the pudding requires. Scald a good bag; sprinkle with 
 flour; turn inside out and put in the batter; tie tightly leaving 
 room for pudding to swell ; plunge in the kettle of boiling water ; 
 cover and do not disturb until done. 
 
 STEAMED PUDDINGS. 
 
 Place a cloth under the cups or pudding dish, and one over the 
 pudding to absorb moisture. Have a steady fire and be sure there is 
 sufficient water beneath to furnish steam the required time. 
 
 BAKED PUDDINGS. 
 
 Earthen ware is preferable for a pudding dish, though tin or 
 granite ware may be used Butter dish carefully before putting in 
 the pudding and bake in an even temperature. Do not cook cus- 
 tards too long or they become watery. 
 
 APPLE DUMPLINGS. 
 
 1 qt. flour, 3 teaspoons baking powder, 1 heaping teaspoon salt, 
 ] tablespoon lard. Either milk or water (milk is best) to make 
 dough as for biscuits, work as little as possible; roll out and cut in 
 squares; have apples pared and cored; if small put one whole apple 
 in each square ; if large, V2 with a little sugar ; bring the corners up 
 well around the apples and pinch together inclosing the apple in the 
 dough; steam V2 hour; place a napkin in the steamer so when the 
 dumplings are done they can be lifted out without breaking. Have 
 the w^ater boiling when steamer is set on. This is enough for 8 or 
 9 dumplings. Mrs. W. A. M. 
 
 APPLE PUDDING. 
 
 4 large or 5 small apples grated, 1 good cup sugar, yolks of 2 
 eggs, pinch of salt, pinch of cinnamon; mix with a fork all together; 
 beat the whites of the eggs stiff and put into the pudding still beat- 
 ing with the fork. Have the pudding dish hot with a lump of but- 
 ter in it, and bake in a pan of hot water for 14 hour. Eat with hard 
 sauce or sugar and cream. Mrs. Hoffer, Jamestown. 
 
 APPLE PUDDING. 
 
 1 qt. stewed apples, y^ pound butter, 4 eggs, 1 cup grated bread, 
 a little nutmeg; sweeten to taste; bake in a pudding dish. 
 
PUDDINGS AND SAUCES. 133 
 
 BIRDS' NEST. 
 
 Into a deep buttered pie tin, slice tart apples and cover with 
 sugar (about % cup) ; sprinkle with cinnamon and dot with buttter 
 as for pie ; cover with a batter made as follows : Into 1 14 cups flour, 
 mix a heaping teaspoon of butter, a pinch of salt and IV2 leaspoons 
 of baking powder; add gradually % cups of milk; bake thirty min- 
 utes or until the apples are tender; serve hot with sugar and 
 cream. A beaten egg added last to the batter improves it. 
 
 Mrs. Kitchen. 
 BAKED APPLES. 
 
 Core apples with an apple corer; bake with plenty of sugar; 
 when done fill center with broken walnuts and pecans ; serve with 
 whipped cream. S. S. R. 
 
 ALMOND PUDDING. 
 
 Blanch % pound sweet almonds and pound fine: add 1 large 
 si)oon rose water, or other ilavoring, if desired : beat 6 eggs to a stiff 
 froth, adding 3 tablespoons sugar, 3 tablespoons cracker crumbs, 4 
 ounces melted butter and 4 ounces citron cut in small bits. To this 
 add the pounded almonds and 1 qt. milk ; bake % hour in a pudding 
 dish with linuig and rim of paste. Delicious. INIrs. M. D. Hull. 
 
 BROWN BETTY. 
 
 Butter a pudding dish; put in a layer of bread crumbs; next a 
 layer of apples, pared and sliced thin, a little sugar, butter and nut- 
 meg to taste : next a layer of bread crumbs, and so on until the dish 
 is filled, having a layer of bread crumbs at top; pour in a little 
 water and cover dish; set in oven. When nearly done remove the 
 cover and brown on top. Eat with cream or sauce of any kind. 
 
 Mrs. C. D. Crandall. 
 
 BUCKEYE PUDDING. 
 
 1 egg, % cup P. R. molasses, ^/^ cup cold water, 1 cup flour, 1 cup 
 seeded raisins mixed with the flour, 1 scant teaspoon soda, little 
 cinnamon and salt; steam IY2 hours. No shortening, l)ut good. 
 
 Mrs. Gokey. Jamestown. 
 
 COLD SAUCE FOR BUCKEYE PUDDING. 
 
 1 egg, piece of butter size of egg, % cup granulated sugar, V2 
 teaspoon Royce's vanilla; cream butter and sugar; add beaten yolk; 
 then last the beaten white. 
 
 BREAD PUDDING. 
 
 Yolks of 2 eggs, beaten, add 1/0 cup sugar; beat again; then add 
 % qt. milk, % cup bread crumbs and a teaspoon of butter; add either 
 cocoanut, raisins, nutmeg or Royce's flavoring extract and bake 
 
.134 THE WARREN COOK BOOK 
 
 thirty minutes or until brown on top; spread with a fruit jelly or 
 conserve and cover w^ith the whites of 2 eggs beaten stiff and slight- 
 ly sweetened and flavored; place in a slow oven until brown. The 
 jelly may be omitted. Mrs. Kitchen. 
 
 BREAD PUDDING. 
 
 3 cups bread crumbs soaked in 1 cup hot milk, 1 cup molasses, 
 T cup fruit (currants, raisins, citron and nuts), 1 teaspoon soda, .1 
 egg, 1 large cup flour, 1 tablespoon butter, salt and spice to taste. 
 Don't use any butter if you use nuts. Steam three hours and serve 
 with any good sauce. Mrs. E. R. Allen. 
 
 CARAMEL PUDDING. 
 
 2 cups brown sugar, 4 eggs, 1 qt. milk, Royce's vanilla to taste, 
 melt sugar in spider; when thoroughly melted add milk and stir until 
 sugar is all dissolved ; cool and add to the well beaten eggs ; flavor 
 and bake in oven in pan of water; add a pinch of salt to eggs when 
 beating. Mrs. Daniel A. Sullivan, Jamestown. 
 
 HOT CHOCOLATE PUDDING. 
 
 Melt li/> oz. chocolate over water; beat yolks of 4 eggs with 1 
 cup sugar until light; add to chocolate stirring constantly; flavor 
 with % teaspoon Royce's vanilla and i/o teaspoon cinnamon; fold 
 into the mixture the well beaten whites of the 4 eggs and beat all 
 together very lightly ; turn into a greased pudding mold and bake in 
 a pan of hot water i/i hour; serve at once in individual glasses with 
 v; hipped cream over the top. Mrs. 0. F. Hoffman. 
 
 COTTAGE PUDDING. 
 
 1 cup sugar, 1 egg, 3 teaspoons Home baking powder, 3 cui)3 
 flour, 1 teaspoon Royce's extract vanilla, V2 cup butter, 1 cup sweet 
 milk or water; sprinkle a little sugar over top before putting in 
 oven ; bake in a square tin, when done cut in squares ; serve with 
 sour sauce. Mrs. J. G. Smith. 
 
 CRANBERRY ROLL. 
 
 Stew 1 qt. cranberries in enough water to keep them from 
 burning ; make very sweet ; strain and let cool ; make a paste and 
 when the cranberry is cool, spread it on the paste about an inch 
 thick ; roll it and tie in a flannel cloth ; boil two hours and serve 
 with a sweet sauce. 
 
 CRANBERRY DUMPLINGS. 
 
 1 qt. cranberries, 1 pt. sugar, 1 pt. water. "When berries come 
 to a boil add the dumplings and boil twenty minutes without uncov- 
 ering. 
 
PUDDINGS AND SAUCES. 135 
 
 DUMPLINGS. 
 
 1 pt. flour, 2 teaspoons baking powder, i/o teaspoon salt, 1 cup 
 milk; drop 1 tablespoon in a place on top of berries. 
 
 Mrs. G. B. Nesmith. 
 
 CHOCOLATE PUDDING. 
 
 1 qt. milk, 1 pt. bread crumbs, yolks of 3 eggs, 5 tablespoons 
 <xrated chocolate; scald the milk; add bread crumbs and chocolate; 
 take from fire and add Vo cup sugar and beaten yolks; bake fifteen 
 minutes; beat whites to a stiff froth; add 3 tablespoons sugar; 
 sprinkle on top and brown; serve with cream. Mrs.Salyer. 
 
 STEAMED CHOCOLATE PUDDING. 
 
 % cup sugar, 1 tablespoon melted butter, 1 egg, 1 cup sweet 
 milk, li/o cups flour, 11/2, teaspoons baking poAyder, 2 squares melted 
 chocolate ; put chocolate in last and beat thoroughly ; steam % of an 
 }^()^^j. Mrs. Conarro. 
 
 CHRISTMAS PUDDING. 
 
 11/.'. cups each of suet cut fine, raisins, sugar, flour, bread crumbs, 
 milk, 2" eggs, spices of all kinds. If sweet milk is used 2 teaspoons 
 of baking powder and if sour, 1 teaspoon of soda; mix well and 
 steam three hours and serve with a sauce. Mrs. Drum. 
 
 EGG PUDDING. 
 
 To 9 eggs well beaten add 9 tablespoons of flour and 1 qt. of 
 milk; excellent. Mrs. W. V. Hazeltine. 
 
 FIG PUDDING. 
 
 1 cup molasses, 1 cup chopped suet, 1 cup buttermilk or sou? 
 milk, 2 eggs, 1 teaspoon soda, 3 cups flour, 1 teaspoon cinnamon, a 
 little nutmeg, 1 pound figs cut fine and floured ; mix together molas- 
 ses, suet and spices ; dissolve soda in teaspoon of hot water and mix 
 with other ingredients; beat eggs light and stir into mixture; add 
 figs <ind flour and beat thoroughly. It should be the consistency of 
 cake; steam 21/2 hours. This pudding will keep several weeks. 
 When ready to use steam 1/2 hour; serve with a sauce. 
 
 Mrs. C. IT. Smith. 
 
 FIG PUDDING, NO. II. 
 
 1 cup suet chopped fine, 1 cup molasses. 1 teaspoon cloves, 1 
 teaspoon cinnamon, 1 teaspoon salt. 1 cup milk. 4 scant cups flour, 
 1 teaspoon soda dissolved in boiling water, 1 cup raisins, 1/2 cup 
 tigs chopped fine; steam three hours. This will make three small 
 puddings. To be eaten with hard sauce. Lora E. Aklen. 
 
156 THE WARREN COOK BOOK 
 
 FIG PUDDING, NO. Ill 
 
 1 qt. bread crumbs. 1 pound l)rown sugar, 1 jtound figs, % 
 pound suet, 3 nutmegs, 1 tablepsoon baking powder, 4 eggs ; steam 
 4^2 hours: serve with sauee. Mrs. Hue. 
 
 STEAMED FIG PUDDING. 
 
 % cup of molasses, (New Orleans), i/. cup of chopped suet, ^2 
 cup of sweet milk, 1 cup of chopped figs, li/o cups of flour, i/o tea- 
 spoon cinnamon, a little grated nutmeg, a pinch ofsalt, i/o teaspoon 
 of soda, dissolved in a little hot water; mix all together and steam 
 three hours. Louise Stuart. 
 
 FRUIT PUDDING. 
 
 1 pt. flour, 4 level teaspoons baking powder, 14 teaspoon salt, V2 
 cup beef suet chopped fine, i/4 cup molasses, 14 teaspoon each of nut- 
 meg and cinnamon, i/o cup currants, i/o cup raisins, i/> cup milk ; 
 sift the dry ingredients; add fruit and suet; stir in milk and molas- 
 ses slowly and beat well; steam li/o hours if in small moulds, 2i/2 
 hours if in large moulds. Mrs. J. W. Crawford. 
 
 GINGERBREAD PUDDING. 
 
 ly^ cups molasses, % cup boiling water, 1 teaspoon ginger, 1 
 teaspoon cinnamon, 2 teaspoons soda dissolved in hot water, % cup 
 melted butter, 3 cups flour; stir the molasses, butter and water to- 
 gether; add the cinnamon and ginger, and lastly the flour; bake in 
 two bread tins. 
 
 SAUCE. 
 
 1 cup of sugar, 1 cup water, 1 tablespoon butter, 3 eggs, 1 tea- 
 spoon Royce's vanilla; put the sugar and water in a sauce pan; boil 
 fifteen minutes ; beat the yolks of the eggs and stir into the boiling 
 syrup ; put the basin into another of hot water until it begins to 
 thicken ; then add butter, the whites of the eggs beaten to a stifl: 
 froth; then the vanilla; stir one minute longer and serve. 
 
 Mrs. Ida M. Brown." 
 
 GINGER PUDDING. 
 
 ■V2 cup molasses, fill up with boiling water, % cup butter, yolks 
 of 3 eggs, 1 teaspoon soda, 1 tablespoon ginger, 2 tablespoons sugar, 
 2 cups flour; steam one hour. 
 
 SAUCE. 
 
 Whites of 3 eggs beaten stiff; add 1 cup sugar and the juice 
 and grated rind of 1 lemon. Mrs. F. K. Russell. 
 
PUDDINGS AND SAUCES. ix,z 
 
 GRAHAM PUDDING. 
 
 1 egg, i/o cup molasses, I/2 cup sweet milk, l^ cup melted butter, 
 1 cup chopped raisins, l^/o cups graham flour, 1/2 teaspoon soda dis- 
 solved in warm water, a little nutmeg; steam two hours. 
 
 SAUCE. 
 
 2 eggs, 2 cups sugar, 1 cup butter, juice of 1 lemon. 
 
 Mrs. D. D. Reed. 
 
 INDIAN CORN MEAL PUDDING. 
 
 IV2 pts. of hot water, 1 teacup corn meal, !/•> teaspoon salt; cook 
 thoroughly ; add 1 qt. rich sweet milk, 1 tablespoon butter, 1 scant 
 cup sugar and 3 eggs well beaten together with the sugar, ^2 cup 
 seeded raisins ; mix all together ; bake in moderate oven three hours, 
 keeping covered two hours and stirring three or four times the first 
 hour to keep raisins from settling; serve with cream flavored to 
 taste. Mrs. J. A. Culbertson. 
 
 PLAIN INDIAN PUDDING. 
 
 1 qt. of new milk, 5 large tablespoons of Indian meal, 4 eggs, 
 coffee cup of sugar, nutmeg or spice to taste, and 1 tablespoon but- 
 ter ; boil the milk ; scald the meal in it ; then let cool before the eggs 
 are added; bake % of an hour in a moderate oven. 
 
 Mrs . Richards . 
 
 MOUNTAIN DEW PUDDING. 
 
 ] pt. of milk, yolks of 2 eggs, 2 tablespoons of cocoanut, I/2 cup 
 rolled cracker crumbs, 1 teaspoon Royce's extract lemon; bake V2 
 hour; make a frosting of whites of 2 eggs, 1 cup sugar and put in 
 oven to brown. Jennie Halliday. 
 
 ENGLISH PLUM PUDDING. 
 
 V'2 pound sugar, 1 cup Porto Rico molasses, 1 pound snet chopped 
 line. 6 eggs, 2 pounds currants, 2 pounds raisins, Vt pound citron, 14 
 pound lemon and orange (candied), a little salt, small teaspoon of 
 soda, spice to taste, enough flour to make very thick; work in with 
 the hands when can no longer be stirred with a spoon ; boil in a bag 
 five hours. The pudding is better if not used until a few weeks old ; 
 leave in bag; hang away in cool place. When wishing to serve place 
 in kettle of boiling water until thoroughly warmed through. 
 
 Mrs. F. P. Hue. 
 
 SIMPLE PLUM PUDDING. 
 
 An inexpensive and simple plum pudding is made with rice as 
 its foundation. A cup each of ground rice, flour, chopped suet, 
 sugar, seeded raisins and milk are mixed together thoroughly, a 
 
158 
 
 THE WARREN COOK BOOK 
 
 tablespoon of vinegar, and a teaspoon of soda added. The mixture 
 is then boiled three hours and served v\^ith a lemon sauce. 
 
 Mrs. S. E. Walker. 
 
 RICE AND PEACH PUDDING. 
 
 Cook 1/2 cup rice previously soaked one hour in plenty of cold 
 water and salt. When barely tender, drain; put in a double boiler; 
 add milk enough to cover, and cook slowly until the milk is absorb- 
 ed ; take from fire ; add 1 cup sugar, 1 tablespoon butter, 2 well 
 beaten eggs ; put a layer of this in a buttered dish, and then a layer 
 of halved peaches ; continue until the dish is full ; bake twenty min- 
 utes in a hot oven if the peaches are canned, forty minutes if they 
 are fresh; serve with "Maryland sauce." 
 
 Mrs. Dwight Cowan. 
 
 QUEEN PUDDING. 
 
 1/2 pt. bread crumbs, 1 qt. milk, 1 teacup white sugar, yolks of -1 
 eggs, rind of 1 lemon; beat yolks and sugar together; stir into tlv, 
 milk and crumbs; bake until a light brown; then cover with jelly 
 or jam, or canned strawberries, and beat the whites of the eggs stiff 
 with 4 tablespoons sugar and spread over jam; put in the oven and 
 let brown; put some of the juice of the lemon in the frosting, i/o of 
 the recipe is enough for four or five persons. 
 
 Mrs. D. W. Ames. 
 
 RICE MERINGUE. 
 
 1 cup boiled rice, 1 large pt. new milk, 3 eggs, 1 large cup sugar, 
 1 lemon ; beat yolks with i/<} sugar ; add to milk and rice ; cook until 
 thick as soft custard ; remove from fire and add grated lemon rind ; 
 pour into buttered pudding dish ; spread on top the well beaten 
 whites mixed with balance of sugar and the lemon juice and brown. 
 
 Mrs. Copeland. 
 
 OLD FASHIONED RICE PUDDING. 
 
 1 small Yz cup rice washed in several waters ; put rice when 
 thoroughly washed in a baking dish and cover with 2 qts. milk; 
 sweeten and flavor with nutmeg to taste ; put in slow oven and turn 
 down when brown on top every fifteen minutes for two hours. 
 
 Mrs. Siegfried. 
 
 RICE PUDDING WITHOUT EGGS. 
 
 1 qt. milk, 4 tablespoons rice, i/o cup sugar, butter the size of a 
 large walnut, 1 teaspoon Royce's lemon or almond extract, pinch of 
 salt; wash rice carefully; then add other ingredients; place in bak- 
 ing dish and bake in a very slow oven 2% hours, just allowing it to 
 simmer; do not stir it. Mrs. F. P. Hue. 
 
PUDDINGS AND SA.UCES. 139 
 
 RAISIN PUFFS. 
 
 1 cup milk, V2 c^^P butter, 2 cups tiour, 1 cup raisins, chopped 
 fine, 2 heaping teaspoons baking powder, 2 tablespoons sugar, 3 eggs; 
 steam in cups one hour; serve with sugar and cream or w.ith a sauce 
 made of 2 cups sugar, 1 cup butter, 2 eggs rubbed together. When 
 ready for table, pour over 1 cup of boiling water. 
 
 Miss Alden, Mrs. George Orr and Mrs. Smiley. 
 
 QUICK STEAMED PUDDING. 
 
 1 heaping teaspoon butter, 1 tablespoon sugar, 1 cup sweet milk, 
 IV3 cups flour, Iteaspoon baking powder; half fill 4 cups with any 
 FteAved fruit; fill up the cups with the batter; steam twenty min- 
 utes; invert when taking out of cups to serve. Mrs. Fred Sill, 
 
 STRAWBERRY SHORTCAKE I. 
 
 1 cup sugar, 1 egg. 4 tablespoons melted butter, rubbed together 
 until light ; add 1 cup sweet milk, with level teaspoon soda in it, 
 lastly add 2% cups flour with 2 teaspoons cream tartar ; bake in two 
 layers in a quick oven ; crush 1 qt. of strawberries or red raspberries 
 and sweeten to. taste with powdered sugar; put between layers of 
 cake ; take another qt. of berries and put on top ; sprinkle with pow- 
 dered sugar. Do not put together until serving time. 
 
 Clara C. Orr. 
 
 STRAWBERRY SHORT CAKE NO. II. 
 
 1 egg beaten and put in cup ; fill cup with milk ; work butter 
 size of walnut into li/o cups flour; add 1 teaspoon sugar, 2 teaspoons 
 baking powder and a pinch of salt; add the milk and egg; bake in 
 one cake ; split and fill with the berries and cover top with same ; 
 serves six people. Mrs. Charles Conarro, 
 
 STRAWBERRY SHORT CAKE NO. III. 
 
 Into 3 cups of flour mix 3 teaspoons baking powder and 1/4 tea- 
 spoon salt ; add 3 tablespoons butter and work in with hands ; add 
 milk slowly, wetting small divisions at a time to the "sticky" point. 
 Divide in two sections and roll one out on a floured board until it 
 will fit a round layer cake tin; brush with melted butter; then roll 
 out the other section and place on top ; brush with sweet milk and 
 bake twenty minutes in fast oven. While baking, crush slightly 2 
 qts. of strawberries to w^hich add a cup of sugar. When baked 
 split the cake through the center and butter the inner surfaces ; 
 spread lower layer with crushed berries ; invert the other layer hav- 
 ing soft part up ; heap on the balance of the berries and serve immed- 
 iately. A short cake should not be spread until time to serve. In- 
 
140 THE WARREN COOK BOOK 
 
 dividual cakes may be made in the same way by using large biscuit 
 cutter when rolled out for the tin. 
 
 Mrs. M. A. Bliss, Jamestown, N. Y. 
 
 STRAWBERRY PUDDING. 
 
 Take enough stale bread to fill an earthen pudding dish and 
 cut or break into very fine pieces, first cutting off the crusts; then 
 mash a qt. of fresh strawberries with a coffee cup of sugar; set on 
 stove just long enough to heat through ; pour over bread until thor- 
 oughly moistened; set away on ice or in a cool place, when cold serve 
 Avith whipped cream. This is quickly made and a delicious dessert. 
 Canned berries may be used. Mrs. L. D. Cornelius. 
 
 STRAWBERRY DUMPLINGS. 
 
 Put 1 pt. of sifted flour into a bowl ; rub into it a piece of but- 
 ter the size of an egg; add 1 teaspoon of salt, 1 heaping teaspoon of 
 baking powder and sufficient milk to moisten — about i/o cup ; mix 
 quickly; take out; roll into a sheet 14 of an inch thick; cut into cakes 
 with a' round biscuit cutter; put about 3 strawberries into each cake; 
 fold them over neatly and steam twenty minutes: serve Avith straw- 
 berry sauce. 
 
 STRAWBERRY SAUCE. 
 
 Beat butter the size of an egg to a cream, adding gradually ¥>, 
 cup granulated sugar; then add 12 berries (1 at a time) mashing and 
 beating until the whole is perfectly light. If it has a curdled ap- 
 pearance add more sugar and stand in a cool place until wanted. 
 
 Mrs. Salyer. 
 
 SUET PUDDING. 
 
 1 cup suet, 1 cup sweet milk, 1 cup molasses, 4 cups flour, 1 tea- 
 spoon soda, 1 large coffee cup raisins; steam three hours. 
 
 Mrs. C. A. Bettes. 
 
 SUET PUDDING. 
 
 1 cup seeded and chopped raisins, 1 cup figs, 1 cup sweet milk, 
 1 cup syrup, 1 cup suet, 3 cups sifted flour, 1 teaspoon soda, 1 tea- 
 spoon cinnamon, l/^ teaspoon cloves and nutmeg; steam three hours. 
 
 SAUCE. 
 
 2 cups pulverized sugar into which rub 2 teaspoons butter; 
 flavor with Royce's vanilla and just before serving add the well beat- 
 en whites of three eggs. Mrs. G. B. Nesmith. 
 
PUDDINGS AND SAUCES. ui 
 
 TAPIOCA CREAM PUDDING. 
 
 1 cup tapioca soaked in water until soft, 1 cup sugar, 1 qt. milk, 
 yolks of 3 eggs ; bring milk to a boil ; then add the beaten yolks and 
 sugar together; then the tapioca, stirring well until it thickens; 
 flavor to taste ; take off fire and stir in the whites of eggs beaten to 
 a stiff froth; meringue the top and brown in the oven. 
 
 Mrs. J. W. Kitchen. 
 
 SAUCES 
 
 CREAM SAUCE. 
 
 1 Clip cream beaten stiff; add % cup powdered sugar and Y? tea- 
 spoon Royce's vanilla. Mrs. Farmer. 
 
 HOT CHOCOLATE SAUCE. 
 
 Melt 1/4 cake unsweetened chocolate with % cup powdered sugar 
 and i/ti cup boiling water, stirring: cook m double boiler to the con- 
 sistency of molasses and serve hot; poured over vanilla ice cream 
 makes a delicious dessert. Mrs. Robertson. 
 
 HARD SAUCE. 
 
 Cream % cup butter and 1 cup powdered sugar; flavor with 
 Royce's lemon or vanilla. 
 
 LEMON SAUCE NO. I. 
 
 2 cups boiling water, 1 cup sugar, 5 level tablespoons flour, 
 grated rind and juice of 1 lemon, 2 tablespoons butter; mix sugar 
 and flour thoroughly; then add boiling water; cook eight or ten min- 
 utes, stirring constantly; add the lemon juice and rind; then the 
 butter; stir until butter has melted and serve at once. 
 
 Mrs. J. W. Crawford. 
 
 LEMON SAUCE NO. II. 
 
 2 cups sugar, 2 eggs, juice and rind of 2 lemons ; beat all to- 
 gether, and just before using add 1 pt. boiling water. Never boil 
 sauce after adding lemon, as it makes it bitter. 
 
 LEMON SAUCE FOR FRUIT CAKE RECIPE. 
 
 2 cups boiling water, 1 cup sugar, 3 heaping teaspoons corn 
 starch, 1 tablespoon butter, juice of 1 lemon. If hard sauce is used 
 put a little hard sauce in the center of your pudding and around it 
 the above sauce made without the butter. Mrs. W. D. McLaren. 
 
142 THE WAKREN COOK BOOK 
 
 MARYLAND SAUCE 
 
 Cream well 2 tablespoons butter, 4 tablespoons brown sugar and 
 yolks of 2 eggs ; add Yo cup peach syrup and a small piece of cinna- 
 mon bark; stir over hot water until it thickens. 
 
 MAPLE SAUCE. 
 
 To 1 pound powdered maple sugar add 1 cup water and boil un- 
 til it will thread from a fork; pour this slowly on the stiffly beaten 
 whites of 2 eggs, stirring all the time; lastly add 1 cup of cream. 
 
 ORANGE SAUCE. 
 
 Beat the whites of 3 eggs until stiff; add gradually 1 cup pow- 
 dered sugar. When well beaten add juice and grated rind of 2 
 oranges and juice of 1 lemon. 
 
 SOUR SAUCE. 
 
 1 pt. sugar, (light brown), 2 tablespoons ""'negar, butter the size 
 of an egg, 1 tablespoon flour, 1 pt. water; cook until thickened. 
 
 STRAWBERRY SAUCE. 
 
 To hard sauce add % cup crushed strawberries. 
 
 VANILLA SAUCE. 
 
 Mix 1/2 cup sugar with II/2 teaspoons flour, 2 tablespoons butter 
 and blend over the fire ; add gradually 1 cup boiling water stirring 
 constantly ; boil five minutes ; remove from fire and add 14 teaspoon 
 Royce's vanilla. 
 
 YELLOW SAUCE. 
 
 Beat 2 eggs until light ;add gradually 1 cup powdered sugar; 
 beat thoroughly; flavor to taste with Royce's extract. 
 
PUDDINGS AND SAUCES. _^^h 
 
144 THE WARREN COOK BOOK 
 
 COLD DESSERTS 
 
 Mrs. Jas. Roy 
 
 APRICOTS JELLIED. 
 
 1 can apricots (use all the juice, but not quite all the fruit), 2 
 cups sugar, i/2 cup gelatine in pt. of water; a little lemon juice or 
 extract may be added to gelatine if liked ; strain juice, being sure to 
 have 1 qt. ; then turn juice over gelatine and strain ; put into a mould 
 or moulds and add apricots. S. S. Roy. 
 
 APRICOTS JELLIED NO. II. 
 
 Drain canned, peeled apricots from their liquor; soak ^/o box 
 gelatine in I/2 cup cold water; dissolve in 1% cups boiling water; 
 add 1 cup sugar, % cup of orange juice, % cup of lemon juice and 
 % cup of liquor from apricots ; strain and pour mixture into a mould 
 to the depth of 1/0 inch ; let harden in a pan of ice water ; then add 
 halves of apricots, placing a blanched and delicately toasted almond 
 in the stone cavity of each, cut side down ; cover with mixture ; let 
 stand to harden ; add another layer of apricots and remainder of 
 mixture ; chill thoroughly ; turn on serving platter and serve with 
 apricot sauce. 
 
 APRICOT SAUCE. 
 
 Drain canned apricots from syrup and rub through a sieve ; 
 there should be % cup of pulp ; add 3 cups whipped cream and 
 sweeten to taste. Elizabeth J. Clough. 
 
 APPLE TAPIOCA. 
 
 Pare and core 6 ripe apples ; put in buttered baking dish ; fill 
 each hollow with sugar and moisten with a little lemon juice ; 
 sprinkle around the fruit 6 tablespoons large pearl tapioca; pour 2 
 cups cold water into the dish ; cook gently li/o hours, when a deli- 
 cate jelly will have formed about the apples; serve with cream. 
 
 Clarion Cook Book. 
 
 APPLE DESSERT. 
 
 Take as many good sour apples as required ; pare ; remove the 
 core without breaking apples ; make a thick syrup of sugar and 
 water; add a little fruit coloring; put in tthe apples; just one layer 
 and cook until clear or done; then remove the dish (which should 
 be granite) from the fire. When cold serve in separate dishes, an 
 apple in a bed of whipped cream sweetened and flavored ; fill the 
 centers with the cream and place a candied cherry on top. Red 
 
COLD DESSERTS. 145 
 
 fruit jelly can be used as a coloring by adding to the syrup if pre- 
 ferred to other coloring. Mrs. S. E. Walker. 
 
 BANANA WHIP. 
 
 Press pulp of 3 bananas through a sieve; cook with i/? (''iP o^' 
 sugar and a tablespoon of lemon juice until scalded ; cool and tiavor 
 with a few drops of Royce's vanilla; add a few grains of salt; then 
 beat gradually into a cup of thick cream beaten solid; chill. 
 
 G. D. Peirce. 
 
 BOQUET DELICIOUS. 
 
 A loaf of angels food, the center of which lias l)een removed with 
 a sharp knife and the space filled with whipped cream sweetened 
 and flavored, chopped nuts or a small box of marshmallows added 
 to cream. Just before serving cover outside of loaf with mara- 
 chino cherries and glace nuts. V. B. S. 
 
 BANANA PUDDING. 
 
 Set a pt. of milk to boil; then stir into it the beaten yolks oL" 
 three eggs; boil until it thickens a little; flavor with Royce's extract, 
 and sweeten to taste; slice three or four bananas in a pudding disli 
 and pour over them the custard; whip the whites of the eggs stiff 
 and heap on top; set in oven for just a moment; serve cold. 
 
 ^Irs. D. L. Gerould. 
 
 BOSTON CREAM. 
 
 VL' box shredded or granulated gelatine, I/2 cup cold water, juice 
 and rind of 1 lemon, li/> pts. milk, lyo cups sugar; soak gelatine in 
 V2 cup cold water until soft ; put the milk in double boiler ; set on 
 fire and boil; take from fire and add gelatine; stir until dissolved, 
 and set away to cool; now add the sugar and lemon; mix thorough- 
 ly; turn into mould and set away to harden; serve with cream. 
 
 ]\Irs. Fletcher Parker. 
 
 BISQUE GLACE. 
 
 1 |)t. whipped cream, IVii dozen macaroons, 3 eggs, V^ cup water, 
 -/:i cup sugar. 1 teaspoon Royce's vanilla, Vi box gelatine (if not 
 frozen) ; boil sugar and water together for I/2 hour; heat eggs well 
 and stir into boiling syrup; put in double boiler over boiling water 
 and beat eight minutes ; take from fire and put pan in cold water 
 and beat till cold ; then add flavor and whipped cream and the rolled 
 macaroons; stir well and put in moulds and let stand for two hours. 
 
 Mrs. F. E. Sill. 
 
 CARAMEL CUSTARD. 
 
 % cup hot milk. 1 egg. 4 tal)lespo()ns sugar. 2 cups cold milk; 
 place 2 tablespoons sugar in sauce pan directly over fire; when melt- 
 
146 THE WARREN COOK BOOK 
 
 ed and brown add the hot milk and the rest of the sugar; beat the 
 egg and add to cold milk and add to hot milk slowly; fill custard 
 cups and bake in moderate oven in a pan of water, which is even with 
 the custard, until custard is firm. Mrs. Richards. 
 
 CREAM DE RUSSE. 
 
 1/2 box gelatine, 1 qt. cream, whites of 3 eggs, Vo cup of pow- 
 dered sugar, 1 small box marshmallows, % pound shelled almonds; 
 soak y- box gelatine in y^ pt. of cream until soft ; set dish in a 
 pan of hot water and stir until smooth; whip lyo pts. cream; beat 
 whites of 3 eggs very stiif, stir in lightly y2 cup powdered sugar 
 (a little more if desired) and then the gelatine mixture which should 
 be lukewarm; put in a little at a time and beat rapidly so it will 
 not lump ; add flavoring ; then add gradually to the whipped cream ; 
 add last the marshmallow^s which have been cut in small pieces, 
 also the almonds which have been blanched, and cut or chopped; 
 line a mould with lady fingers or sponge cake ; turn in the mixture 
 and let stand at least one hour; keep very cool. 
 
 Mrs. L. B. Tetens. 
 
 CORN STARCH PUDDING. 
 
 1 qt. fresh milk, a pinch of salt, 4 tablespoons corn starch, 4 
 tablespoons sugar ; dissolve the corn starch in a little milk ; stir in 
 the sugar; put remainder of the milk on the stove and let it come 
 to a boil ; then stir in the corn starch ; let it boil until it thickens ; 
 remove from stove; flavor with Royce's vanilla and pour into wet 
 moulds . This makes ten teacups ; serve with cream and maple 
 sugar. Mrs. Crandall. 
 
 CORN STARCH PUDDING. 
 
 1 pt. sweet milk, 2 tablespoons corn starch, a little salt ; let come 
 to the boiling point in a double boiler and add the whites of 3 eggs 
 beaten to a stiff froth ; pour into molds to cool ; serve Avith cream or 
 sauce given below. 
 
 To make a Chocolate pudding remove % of the above mixture 
 and add to it a square of chocolate dissolved in 2 tablespoons milk 
 over the fire and 2 tablespoons sugar; alternate layers of the white 
 and dark parts in a mold and set away to cool; serve in slices with 
 whipped cream or the following. 
 
 SAUCE. 
 
 To 1 pt. boiling milk add 3 beaten yolks of eggs with 3 table- 
 spoons sugar thinned by adding 1 tablespoon milk; stir over steam 
 until thickened and flavor with lA teaspoon Ro.yce's vanilla. 
 
 Kate Messner. 
 
COLD DESSERTS. u? 
 
 CHARLOTTE RUSSE. 
 
 1/2 package granulated gelatine; soak in 1/2 pt- cream a few mo* 
 ments; set dish in a pan of hot water and stir until smooth; whip 
 11/2 pts. of cream; beat whites of 3 eggs very stiff; stir in lightly I/2 
 cup powdered sugar and then the gelatine mixture, which should be 
 lukewarm; put in a little at a time and beat rapidly so it will not 
 lump; add flavoring and add all to cream gradually; line a mould 
 with lady fingers or sponge cake and let stand at least one hour and 
 keep very cold. Clara C. Orr. 
 
 CHOCOLATE PUDDING. 
 
 11/2 qts. of milk, 1/4 teaspoon salt, % cup sugar, 2 oz. Baker's 
 chocolate, 1/2 cup corn starch, whites of 4 eggs, 1 teaspoon Royce's 
 vanilla; scald the milk; melt chocolate and thin with heated milk; 
 mix corn starch, sugar and salt, and add scalded milk slowly; cook 
 in double boiler, stirring constantly till thick ; remove from fire and 
 when slightly cool add beaten whites of eggs and vanilla; pour into 
 moulds; chill and serve plain or with whipped cream. 
 
 Evelyn Crandall . 
 
 CHOCOLATE CUSTARD. 
 
 1 generous pt. milk, 3 eggs, beaten light, 5 tablespoons sugar, 1 
 large tablespoon corn starch, 2 squares chocolate, a few drops 
 Royce's vanilla; cook in double boiler; when cold cover with whip- 
 ped cream. Elta R. Matthews. 
 
 CHOCOLATE BAVARIAN CREAM. 
 
 1/^ box shredded or granulated gelatine, 1/2 c^P cold water, 1 pt. 
 milk, 1 pt. cream, 2 ounces chocolate, Y2 cup powdered sugar, ] tea- 
 spoon vanilla ; soak gelatine in 1/0 cup cold water until soft ; whip 
 the cream; grate the chocolate; put milk on to boil; when boiling add 
 the chocolate and gelatine ; stir until dissolved ; take from the fire ; 
 add the sugar and vanilla; then turn into a basin to cool; stir con- 
 tinuously until it begins to thicken; then add the whipped cream; 
 stir carefully until thoroughly mixed; now turn into moulds and set 
 away to harden; serve with whipped cream placed around the base. 
 
 COFFEE JELLY. 
 
 1 coffee cup gelatine soaked 1/2 hour in i/o teacup cold water, 1. 
 qt. strong coffee made as if for table use, sweetened to taste ; add the 
 dissolved gelatine to the hot coffee; pour into wet cups and set in 
 cool place for few hours; serve with whipped cream. 
 
 COCOANUT CREAM. 
 
 % box shredded or granulated gelatine. 1 cup milk. 1 cup pow- 
 dered sugar, 1 teaspoon vanilla, 1 pt. cream, 2 cups freshly grated 
 
148 THE WARKEN COOK BOOK 
 
 cocoanut ; soak gelatine in 1 cup milk until soft ; add 1 cup sugar ; 
 set in basin of boiling water and stir until gelatine and sugar is dis- 
 solved; set away to cool; when quite thick add 1 teaspoon vanilla, 
 2 cups freshly grated cocoanut and 1 pt. cream whipped to a solid 
 froth ; stir gently until very thick ; turn into moulds and set away 
 to harden. 
 
 BAKED CUSTARD. 
 
 4 eggs, 1 cup sugar. V-2 teaspoon salt, 1 qt. milk; put in cups; 
 place in pan of water and halve until firm in center. Take care that 
 heat is moderate or a whey will form. Kate Messner. 
 
 DELICIOUS PUDDING. 
 
 3 pts, milk, yolks of 4 eggs, i/o box of gelatine, sweeten to 
 taste, and boil as custard ; when taken from the fire stir in thorough- 
 ly the beaten whites; use Royce's extract vanilla; pour into moulds, 
 and when cold, serve with cream. It is better made the day be- 
 fore you want to use it. Mrs. James Roy. 
 
 FRUIT PUDDING. 
 
 1/. package of gelatine soaked in i/^ cup cold water. 1 pt. boiling 
 water; when cold add the juice of 2 small lemons or 1 large one; 
 strain through a fine sieve ; then add 1 coffee cup of sugar, 2 
 oranges cut in small pieces. 2 bananas sliced, Vi pound ■'igs, lA pound 
 walnuts, cut fine; any kird of fresh fruit may be added to this; mix 
 thoroughly; pour into wet mohU and set in a cool place; serve with 
 whij)ped cream . 
 
 FLOATING ISLAND. 
 
 Sauce : 1 pt. milk, yolks of 2 eggs, 1 tablespoon sugar ; put milk 
 in doable boiler; beat yolks and sugar light; stir into the hot milk; 
 stir gently until thick as cream; flavor with Royce's vanilla; cool. 
 
 Island: Whites of 2 eggs, 1 small glass of jelly or sauce, (cur- 
 rant or raspberry), beat the whites until partly stiff; add the jelly 
 or sauce and beat luitil very stiff; serve the island on lady fingers or 
 sponge cake and pour over the sauce which is served in a bowl or 
 pitcher, E. S. Hunter. 
 
 GINGER CREAM. 
 
 Cover 1 tablespoon gelatine with y^ cup milk; soak Y_> hour; 
 then dissolve over hot water and add 4 tablespoons powdered sugar; 
 whip 1 pt. cream; add I teaspoon ginger sugar or a 10 cent box of 
 preserved ginger cut up fine, 3 chopped figs and 3 dates; strain 
 the jelly and stir into the cream mixture ; beat all together until it 
 begins to harden; turn into a mould or sherbet glasses and cover 
 the top when ready to serve with chopped almonds. 
 
 Mrs. C. n. Smith. 
 
COLD DESSERTS. 
 
 149 
 
 ITALIAN CREAM. 
 
 % box gelatine, 1 qt. milk, 8 eggs, li/l> cups sugar; soak gela- 
 tine 1^ hour in cold milk; put milk on to boil and when boiling stir 
 in yolks of eggs well beaten; add sugar and gelatine; Avhen the 
 custard begins to thicken take jt off and pour into a deep dish in 
 which the whites have been beaten to a stiff froth; mix well to- 
 gether and flavor to taste ; put in moulds and allow 4 hours to cool . 
 This cream is much more easily made in winter than in summer. 
 
 Mrs. E. R. Pierce. 
 LEMON CREAM. 
 
 Beat the yolks of 4 eggs with 4 tablespoons of sugar; add the 
 juice and grated rind of 1 large lemon and 4 tablespoons hot water; 
 cook, stirring constantly to prevent the least boiling, until it thick- 
 ens ; then remove from fire and stir in the whites of 4 eggs, beaten 
 very stiff, with 2 tablespoons sugar; serve very cold with lady fin- 
 gers or any sweet wafer. Mrs. A. R. Taylor. 
 
 MARSHMALLOW CREAM. 
 
 Take 1 pound fresh marshmallows, \U shelled English walnuts, 
 1 pt. rich sweet cream, a few^ candied cherries; cut your marshmal- 
 lows in pieces ; break up the walnuts ; mix together in a dish hold- 
 ing more than 1 qt; whip the cream until thick; flavor with Royce's 
 vanilla or any preferred flavor and pour over and mix with the 
 marshmallows and nuts ; serve in sherbet glasses with a candied 
 cherry. AVill be ready to serve in li/o or 2 hours after mixing. Will 
 serve a dozen or more. ]\rrs. S. E. AValker. 
 
 MARSHMALLOW PUDDING. 
 
 Dissolve 1 tablesoon granulated gelatine in V. en]) cold water, 
 stirring over the fire. When dissolved add Vo cup cold water and set 
 away to cool ; beat the wliites of 4 eggs very stiff using a wire spoon 
 beater and add the gelatine slowly, l)eating car-^fuily until well 
 mixed ; add the juice of 1 lemon and gradually sprinkle in 1 cup 
 granulated sugar, beating all the Time; divide the mixture inlo three 
 parts and flavor with Royce's extract using a different flavor and col- 
 oring for oacli ]('a\iiig 0110 part while riio})pe(i luit.s ana candied 
 cherr.'es may be added as desired; ])iace in a bread tin one biyer above 
 the other and stand in a cool place until firm; slice as brick ice cream 
 and serve with whipped cream. 
 
 Mrs. E. A. Plnllips and :\rfs. J. M. .\ndrews. 
 
 MAPLE CUSTARD. 
 
 For 4 people, 3 eggs well beaten, a good generous I'o ^'^P '^a- 
 ple syrup, 1 pt. milk ; rub cups with butter ; place in pan of hot 
 water and bake; cool and serve with whipped cream. 
 
 Mrs. C. E. Bell. 
 
150 THE WARREN COOK BOOK 
 
 MAPLE PUDDING. 
 
 1 cup maple syrup, 2 cups cream, 2 tablespoons gelatine, yolks 
 of 5 eggs ; heat syrup until it just boils up ; pour slowly over beaten 
 eggs and stir well together; cook again, stirring all the time until 
 it thickens nicely ; let cool ; then add cream whipped and gelatine, 
 having been soaked in a little cold water; put in a mould and set 
 away in cool place till firm. Mrs. Kitchen. 
 
 ORANGE CUSTARD. 
 
 1 pt. milk, 1 tablespoon corn starch, a little butter, yolks of 2 
 eggs; cut up oranges and cover with a cup of sugar. When cus- 
 tard is cold pour over oranges and stir all together; make frosting 
 for top of whites of eggs beaten with a little sugar ; brown if de- 
 sired. Mrs. James Roy. 
 
 ORANGE SNOW. 
 
 % box shredded gelatine, 70 cup cold water, juice of 6 oranges, 
 J pt. boiling water, juice of 1 lemon, whites of 3 eggs. 2 cups pow- 
 dered sugar: soak gelatine in V2 e^P ^^^^ water until soft; add 1 
 pt. boiling water ; stir until gelatine is dissolved ; set in a cool place 
 until it begins to thicken; then beat into it the strained jnice of 
 oranges and juice of 1 lemon and 2 cups sugar; beat the whites of 
 3 eggs stiff; add them and beat the whole together until it looks 
 white and sponge-like ; put into a inould and set on ice to harden ; 
 serve with whipped cream. Mrs. Fletcher Parker. 
 
 PRUNE PUDDING NORWEGIAN. 
 
 Vi2 pound prunes. 1 inch stick cinnamon, '2 cups cold water, I'/.'s 
 cups boiling water, 1 cup sugar, I/3 cup corn starch; pick over and 
 wash prunes ; then soak 1 hour in cold water and boil until soft ; 
 remove stones ; obtain meat from stones and add to prunes ; then 
 add sugar, cinnamon, boiling water and simmer ten minutes ; dilute 
 corn starch with enough cold water to pour easily; add to prune 
 mixture and cook five minutes; remove cinnamon; chill and serve 
 with cream or custard. Mrs. Salyer. 
 
 CREAM SAUCE. 
 
 % cup thick cream, % cup powdered sugar, % cup milk, I/2 
 teaspoon Royce 's vanilla ; mix cream and milk and beat till stifii, 
 using egg beater; add sugar and vanilla. 
 
 PRUNE WHIP. 
 
 1 pound prunes, stewed; soak well before cooking; pit them; 
 stew them down rich with sugar. The skins should be soft; if not, 
 strain through a colander; then whip whites of 3 eggs and stir in. 
 The prunes should be cold before the eggs are stirred in. This is to 
 be eaten with whipped cream, and makes an elegant dessert. 
 
COLD DESSERTS. 151 
 
 PRUNE PUDDING. 
 
 22 prunes boiled, stoned and chopped very fine, whites of 5 
 eggs and a pinch of salt; beat; then add l^ cup sugar and i/4 tea- 
 spoon cream tartar; set pudding dish in basin of hot water and 
 bake 22 minutes; serve with whipped cream. S. S. R. 
 
 SNOW PUDDING. 
 
 1/2 box gelatine, % cup cold water, 2 cups powdered sugar, 1 pt. 
 boiling water, whites of 4 eggs, juice of 3 lemons ; souk gelatine in 
 Yo cup of cold water until soft ; add juice of 3 lemons and 2 cups 
 powdered sugar; add 1 pt. boiling water; stir until dissolved; strain 
 and stand aside until cold and partly stiff; now stand in a basin of 
 crushed ice or ice water and beat continually until the whole mass 
 is? as white as snow; beat the w^hites of 4 eggs to a stiff froth and 
 add to the mixture ; beat continuously for five minutes ; turn into 
 fancy moulds and set away to harden. Mrs. Fletcher Parker. 
 
 SPONGE CREAM BOX. 
 
 This is made from freshly baked sponge cake whicli should be 
 cold before preparing for dessert; cut a square 2 in thick and suf- 
 ficient in size to serve the number required ; hollow out the center, 
 leaving a shell thick enough to keep its shape nicely; crumble the 
 parts removed and mix it with walnut meats broken fine. Add 
 enough whipped cream to make moist and put back into the shell ; 
 cover top and sides with whipped cream and send to the table. Very 
 simple and delicious. Individual cakes may be pre|)ared in same 
 way if preferred. Mrs. J. AV. Kitchen. 
 
 SPANISH CREAM. 
 
 1 qt. milk, % box gelatine, 4 eggs beaten separately. 1 large cup 
 sugar ; put gelatine in cold milk and let it dissolve on stove ; beat 
 yolks and sugar together and add to milk; let it come to a boil; re- 
 move from stove and add beaten whites; flavor with Royce's vanil 
 ia ; pour into moulds and set in a cool place. 
 
 Mrs. J. W. Greenland. 
 
152 THE WARREN COOK BOOK 
 
PASTRY. 153 
 
 PASTRY 
 
 Mrs. C. J. Reese 
 
 The first essential for making good pastry is to have all uten- 
 sils as cold as possible. 
 
 PUFF PASTE. 
 
 5 cups flour even full (sifted), I14 cups cold water, 1 cup lard, 
 
 1 heaping cup butter; mix riour and lard thoroughly with hands, 
 then add water and mix wnth spoon ; roll out ; add bits of butter, us- 
 ing half of it ; sprinkle with flour and roll up ; then roll out ; add 
 rest of butter ; sprinkle with flour and roll up , then roll out thin ; 
 sprinkle with flour and roll up ; put aside for about thirty minutes 
 in a cool place: roll out thin; fold once and roll other way. 
 
 JVIrs. G. P. Brockway. 
 
 PLAIN PASTE. 
 
 IM: cups pastry flour, % cup butter and lard, % lard to i/{{ but- 
 ter, 1/4 teaspoon salt, ice w^ater; cut fat into flour and salt until it 
 is the size of small peas ; add water to make a stiff dough ; roll in 
 one direction only and on one side. Mabel Reese. 
 
 PIE CRUST NO. 2. 
 
 1 cup flour, y-2 cup butter or lard ; mix with a knife ; add ^/^ cup 
 of water, very cold; then beat it with a knife 
 
 Mrs. H. G. Eddy. 
 
 PIE CRUST NO. 3. 
 
 1 cofi'ee cup sifted flour, % cofl^ee cup lard, % teaspoon baking 
 powder, suft'icient water (ice cold) to mix. Mrs. E. E. Allen. 
 
 PIE CRUST NO. 4. 
 
 2 coffee cups sifted flour, % cup of lard, sufficient ice cold water 
 to make soft dough; roll thiu ; cover with small pieces of butter; 
 fold over three times and roll ; repeat this twice for lower crust, and 
 lour times for upper crust; do this quickly and in a cool place; just 
 before putting in oven spread top of pie lightly with lard. Enough 
 for two pies. Mrs. S. P. Schemmerhorn. 
 
 APPLE PIE. 
 
 Fill pie crust with nice tart apples, sliced very thin ; cover with 
 sugar and small pieces of butter; season with cinnamon and nutmeg, 
 
 2 tablespoons of cold water. Just before covering with crust, 
 sprinkle lightly with flour. Mrs. S. 
 
154- 
 
 THE WARREN COOK BOOK 
 
 APPLE KUCHEN, 
 
 Peel and quarter 6 good sized apples ; then steam until tender ; 
 line a deep pie plate with paste and put in 1 layer of apples; pour 
 over custard and bake. Mrs. C. J. Reese. 
 
 APPLE CUSTARD PIE NO. 1. 
 
 Line a pie plate with plain paste and bake it. Into a double 
 boiler put 1 cup of milk ; mix together the yolks of 2 eggs, 2 table- 
 spoons of sugar and i/o tablespoon of corn starch, and add them to 
 the milk when boiling; stir over a fire until it thickens. When the 
 paste is baked put into it 4 apples which have been cut in quarters 
 and cooked until tender ; pour over these the custard ; make a me- 
 ringue with the whites of 2 eggs, 2 teaspoons of granulated sugar; 
 jilace this in spoonfuls on the pie and brown in the oven. 
 
 Mrs. W. D. Todd. 
 
 APPLE CUSTARD PIE 2. 
 
 1 cup ground or grated sour apples, 3 eggs, 1 cup sweet milk, Vj 
 cup sugar, butter the size of a hickory nut, nutmeg or cinnamon to 
 taste; beat the sugar and eggs, (sa\e out the v/lntes oF l^/o eggs for 
 the meringue); then add the milk and the butter in small pieces; 
 then the cup of apple ; bake in one crust ; beat II/2 whites to a stiff 
 froth ; add 1 teaspoon sugar and put over pie when baked ; then 
 brown in the oven. Mrs. Z. T. Weaver. 
 
 CHESS PIE. 
 
 3 eggs, % cup of sugar, % cup of butter ; beat butter to a cream ; 
 then add yolks and sugar beaten to a froth, with the flavoring; stir 
 all together rapidly, and bake in nice crust ; when done spread witii 
 Ihe beaten whites and 3 tablespoons of sugar and a little flavoring; 
 return to oven and broAvn slightly; flavor custard with Royce's va- 
 nilla, and frosting with lemon. This makes one pie. which should 
 be served immediately. If not Avanted so rich add i/> cup of milk. 
 
 Mrs. Dwight Cowan. 
 
 RIPE CURRANT PIE. 
 
 Stir to a smooth paste 2 tablespoons water and 1 tablespoon 
 flour; add yolks of 2 eggs and 1 cup sugar; mix well and add to 1 
 cup of ripe currants mashed fine ; line an inch deep pie tin with 
 any good crust ; pour in the mixture and bake slowly until the crust 
 is well done and will slide around in tin ; then cover with the two 
 stiffly beaten whites to which 2 tablespoons of sugar have been add- 
 ed and return to oven until browned nicely. A very excellent pie. 
 
 Mrs. Green. 
 
PASTRY. 
 
 155 
 
 COCOANUT PIE. 
 
 1 pt. milk, 1/^ cocoanut, 1 tea(;up sugar, 3 eggs ; grate coeoanut ; 
 mix with the yolks of the eggs and sugar; stir in the milk, filling the 
 pan even full and bake; beat whites of eggs to a froth, stirring in 3 
 tablespoons of pulverized sugar; pour over pie and bake to a light 
 brown. If prepared cocoanut is used, 1 heaping teacup is required. 
 
 Mrs. Joseph Hand. 
 CUSTARD PIE. 
 3 eggs beaten very light, 1 pt. boiling milk, 1 tablespoon melted 
 butter, 2 heaping tablespoons of sugar: season with nutmeg to taste. 
 
 Mrs. S. 
 CREAM PIE. 
 
 1 pi. milk. 3 eggs, small teacup of sugar, 2 tablespoons corn 
 starch; beat yolks, sugar and starch together: let the milk come to 
 a boil, and stir in the mixtiu-e, adding a teaspoon ol' butter and pinch 
 of salt; bake crust; fill with the custard: bake; spread on whites 
 (prex'iously beaten to a stiff froth with 2 tablespoons sugar) and 
 brown in a quick oven. Mrs. Joseph Hand. 
 
 CREAM PIE. 
 
 3 tablespoons of flour mixed with 1 cup of sugar; add yolks of 
 2 eggs ; milk to moisten and stir till smooth ; boil nearly 1 pt. of 
 milk; set dish in hot water to prevent burning; stir in the eggs 
 and flour and boil ; add a pinch of salt, and butter size of a hickory 
 nut; flavor with Royce's lemon or vanilla; bake your crust and then 
 fill with the cream ; beat the whites of 2 eggs to a stiff froth ; add a 
 teaspoon of sugar; spread over the pie and brown in the oven. 
 
 Mrs. A. E. Walker. 
 
 CHOCOLATE PIE. 
 
 % cup sugar, yolks of 3 eggs, small piece of butter, 1 teaspoon 
 flour; wet with a little cold water, 1 cup sweet milk, 2 large table- 
 spoons chocolate grated ; beat all together and cook until done ; flav- 
 or with Royce's vanilla; bake crust and fill with the mixture; beat 
 the whites of 3 eggs to a stiff froth ; add 1 tablespoon sugar ; spread 
 over pie and brown in oven. Mrs. J. W. Crawford. 
 
 MOCK CHERRY PIE . 
 
 1 cup split cranberries, i/. cup seeded raisins, 1 cup sugar, 1 
 cup hot water, 1 tablespoon flour, 1 teaspoon Roj'ce's vanilla; mix 
 together and bake very slowly. . Mrs. F. E. Sill. 
 
 RIPE CURRANT PIE. 
 
 1 cup mashed currants, 1 cup sugar, 2 tablespoons water, yolk 
 of 2 eggs, 1 tablespoon of flour; beat well together and bake in one 
 crust; frost with whites of the eggs and sugar. Mrs. I. G. Lacy. 
 
156 THE WARREN COOK BOOK 
 
 DATE PIE. 
 
 1 pound of datfis (molasses euT-ed) : cover with water and cook 
 till read.y to sift: then add 3 esjes. 1 qt. milk and a pinch of cinna- 
 mon and salt; bake with bottom crust. Household. 
 
 DRIED APPLE PIE. 
 
 Cook the apples very soft ; mash up very smooth ; beat in the 
 yolks of 2 eggs ; sweeten and season to taste ; bake with one crust 
 and frost with the beaten whites and 2 tablespoons of sugar. 
 
 Household . 
 
 HUCKLEBERRY PIE. 
 
 To 1 pt. huckleberries, add 2 tablespoons of vinegar and % cup 
 of sugar; sprinkle with flour; bake between 2 crusts. 
 
 Mrs. J. W. Kitchen. 
 
 LEMON PIE. 
 
 1 coffee cup sugar beaten with the yolks of 2 eggs, a pinch of 
 salt, 1 tablespoon butter, one cotfee cup boiling water; put on the 
 stove in a pan ; add the grated rind of 1 lemon to the M^ater, and V/z 
 tablespoons corn starch dissolved in a little water; let come to a 
 boil ; then remove from stove ; add sugar, eggs and butter, previous- 
 ly beaten together, and juice of 1 lemon. Have pie paste ready; 
 pour this in and bake ; when done, remove from stove ; add the beat- 
 en whites of 2 eggs, a little sugar ; spread over pie ; return to oven 
 and slightly brown. Mrs.F. C. Darling. 
 
 LEMON PIE. 
 
 The juice and grated rind of 1 lemon. 1 cup of white sugar, th'j 
 yolks of 3 eggs, 1 cup of milk. 3 tablespoons of sifted flour; bake till 
 nearly done and then add a frosting made of the beaten whites of 
 3 eggs, and 3 tablespoons of powdered sugar; return to oven an-l 
 slightly brown. Mrs. Nesmith. 
 
 LEMON PIE. 
 
 1 cup sugar, yolks of 2 eggs, 1 tablespoon butter, l^ cups 
 water, pinch of salt, 1 lemon, 2 tablespoons corn starch dissolved in 
 a little water; grate the rind of the lemon into water 
 find Iv'-'t .••(■me 1(1 ti l^oil . juM Ihe cnni--;!;) veh and let it 
 thicken; remove from the stove; beat yolks of eggs, sugar, butter, 
 jniee of lemon and salt together and add to the first mixture; let 
 all come to a boil together; have large pie crust baked previously 
 and fill M'ith the above; spread over this the whites of eggs beaten 
 with 2 tablespoons sugar; brown slightly in oven. 
 
 IMrs. J. Gleave. 
 
PASTRY. 15^" 
 
 LEMON PIE. 
 
 1 lemon, 1 cup sugar, 1 cup water, 2 eggs, reserving one of the 
 whites, 1 tablespoon flour; grate the lemon; beat the eggs, sugar 
 and flour together; add the lemon and water; put the mixture over 
 boiling water until sufficiently cooked; bake the crust of the pie 
 and then fill in the mixture; beat the remaining white to a froth; 
 add 2 tablespoons of sugar; spread over the pie and brown slightly. 
 
 Mrs. C. A. Bettes. 
 
 LEMON PIE. 
 
 1 lemon, 2 or 3 eggs separated, 1 cup boiling water, ] cup 
 (scant) sugar. 1 tablespoon butter, and 2 large tablespoons flour; 
 beat yolks and grated rind and juice of lemon together; mix sugar, 
 butter and flour thoroughly; pour on the boiling water and dissolve; 
 add eggs and lemon ; beat whites of eggs to stiff froth and stir into 
 mixture; line deep pan with rich crust; pour all into it and bake 
 in a moderately hot oven. Mrs. J. AV. Dunkle. 
 
 LEMON CREAM PIE. 
 
 1 cup sugar. ] tablespoon butter, 2 eggs, juice and grated rind 
 of 1 lemon. 1 cup boiling water. 1 tablespoon corn starch, dissolved 
 in cold water; stir corn starch into boiling water; add butter and 
 sugar well beaten together; when cool add lemon and the beaten 
 yolks of the eggs ; bake in an open crust and when done spread over 
 the top the beaten Avhites of 2 eggs sweetened ; then brown in oven. 
 , Lora E. Alden. 
 
 LEMON PIE WITH TWO CRUSTS. 
 
 1 lemon : grate the whole lemon, 1 cup sugar, butter size of 
 walnut. 1 egg. 1 tablespoon flour, 14 cup raisins chopped ; beat all 
 together thoroughly; pour over it 1 cup boiling water just before it 
 is put in crust; bake immediately. Mrs. E. R. Pierce. 
 
 MAPLE CUSTARD PIE. 
 
 1 pt. cream or milk. ] cup new maple sugar, yolks of 8 eggs, 
 pinch of salt; beat sugar and eggs together; add cream or milk; 
 line pie plate with good rich paste ; fill Avith mixture and bake in 
 quick oven. Fredonia C. B. 
 
 POOR MAN'S MINCE MEAT. 
 
 1 peck green tomatoes, (peeled and chopped), 4 ]u)unds granu- 
 lated sugar, 2 pounds raisins chopped, 2 tablespoons cinnamon. 1 
 tablespoon cloves, 1 cup vinegar; cook two hours before adding 
 sugar, spices and raisins; then cook two hours more. 
 
 JamestoAvn C. B. 
 
158 THE WARREN COOK BOOK 
 
 MINCE MEAT, 
 
 For a gallon of mince meat use % chopped meat, (salted when 
 boiling), and % chopped apples, 1 pt. molasses, 2 cups good vine- 
 gar, 1/2 cup of butter or 1 cup chopped suet, 1 tablespoon allspice, 
 1% tablespoons cinnamon, 1 teaspoon cloves and a teaspoon salt. 
 To make a mince pie, line a tin with rich crust and fill with above 
 adding raisins, sugar and dots of butter in quantities to suit the 
 taste; cover with crust and bake in slow oven about ^/^ hour. 
 
 Mrs. A. Cook. 
 
 MINCE MEAT NO. II. 
 
 2 pounds lean beef boiled ; when cold chop fine ; 1 pound of suet 
 minced to a powder; 5 pounds juicy apples, pared and chopped, 4 
 pounds seeded raisins, 2 pounds currants, washed and dried, i/o pound 
 citron, chopped, 3 tablespoons cinnamon, 1 tablespoon cloves, 1 table- 
 spoon cloves, 1 tablespoon allspice, 2 tablespoons mace, 1 grated nut- 
 meg, 1 tablespoon fine salt, 3 pounds brown sugar, I/2 gallon boiled 
 cider ; mix and heat through ; then seal in jars. Jelly, juice from 
 spiced fruits, preserves, or plain fruit juices may be added and will 
 add to flavor. Kate Winger. 
 
 MOCK MINCE PIE. 
 
 1 cup crackers rolled fine, 1 cup hot water, i/o cup vinegar, 1 
 cup molasses, 1 cup sugar, 1 cup currants, 1 cup raisins, spice to 
 taste; measure with a teacup. Mrs. Dwight Cowan. 
 
 ORANGE CREAM PIE. 
 
 Beat thoroughly the yolks of 2 eggs with I/2 cup of sugar; add 
 1 large tablespoon flour, 1 small tablespoon corn starch, dissolved in 
 milk; pour into 1 pt. boiling milk and let cook about three minutes; 
 flavor with Royce's extract of orange and pour into a baked crust; 
 beat the whites to a stiff froth; add I/4 cup of sugar; flavor with 
 orange extract; s])read on top; put in oven and slightl;/ brown. 
 
 Mrs. John Thomas. 
 
 PEACH KUCHEN. 
 
 Make the crust the same as for bisenit, and line the bottom of 
 a deep pie tin about i/o inch thick; quarter the peaches and cover 
 bottom of tin ; then sweeten and put in several pieces of butter ; 
 sprinkle with cinnamon and bake without upper crust ; serve with 
 cream. Mrs. D. D. Reed. 
 
 PEACH PIE. 
 
 Rub, but do not pare the peaches ; put them into a stew pan 
 with sugar to the taste and water enough to cover them; boil till 
 
PASTRY. 159 
 
 they are soft ; lay them in a pudding dish ; pour over the water in 
 which they were boiled; cover with a rich pie crust an inch thick 
 and bake. Mrs. L. D. Wetrnore. 
 
 PIEPLANT PIE. 
 
 Mix Yo teacup of sugar and 1 heaping teaspoon of flour togeth- 
 er; sprinkle over the bottom crust; then add the pieplant cut up 
 fine; sprinkle over this another half teacup of sugar and 1 heaping 
 teaspoon of flour; bake fully % of an hour in a slow oven. 
 
 Mrs. T. W. McNett. 
 
 CREAM PIEPLANT PIE . 
 
 1 cup cream, 1 cup sugar, 1 tablespoon flour and enough pie- 
 plant to cover bottom of dish ; cut up pieplant and add Yi teaspoon 
 of soda and pour on boiling water; let stand on range a few min- 
 utes; then drain and put in the bottom of a well lined pie plate; 
 then add cream ; then sugar and last the flour ; cut top crust a little 
 larger than bottom of pie plate and place over top without pinching 
 down. F. C. B. 
 
 POTATO PIE. 
 
 % cup of grated raw potato, 1 pt. sweet milk ; let milk boil and 
 stir in potato; when cool add 2 well beaten eggs, K2 cu]) sugar, a 
 pinch of salt and tablespoon of butter; flavor to taste; bake with- 
 out upper crust. Mrs. T. W. McNett. 
 
 PUMPKIN PIE NO. 1. 
 
 1 egg. 1 tablespoon flour; beat thoroughly together, 1 cup sugar, 
 2 large tablespoons pumpkin, 1 small teaspoon ginger, ^/o teaspooa 
 cinanmon. 1 tablespoon melted butter, pinch of salt and new milk 
 to fill a quart bowl with the other ingredients ; put in a common size 
 pan; bake very slowly. Mrs. J. E. Wheeler. 
 
 PUMPKIN PIE NO. 2. 
 
 1 well beaten egg, y^ cup sugar, 2 heaping tablespoons pumpkin, 
 V2 pt. rich milk, (a little cream will improve it), a little salt, butter 
 the size of a hickory nut and season with cinnamon or nutmeg and 
 ginger; bake with under crust in hot oven. 
 
 Mrs. Dwighi Cowan. 
 
 PUMPKIN PIE NO. 3. 
 
 1 cup pumpkin, 1 cup sugar, 1 pt. milk, 1 egg, 1 teaspoon flour, 
 1 teaspoon ginger, pinch of salt and nutmeg; mix flour, spices and 
 sugar; then pumpkin and egg; bake with one crust. 
 
 Aresta Beaty. 
 
160 THE WARREN COOK BOOK 
 
 PRUNE PIE. 
 
 Soak 1 pound of prunes over night ; cook and remove pits ; then 
 beat fine and sw^eeten to taste ; beat the whites of three eggs stiff 
 and then beat all together: line a pie plate with a rich crust and 
 fill with mixture ; strap with pastry and bake ; when cool serve with 
 whipped cream. Mrs. J. Bourquin, .Mrs. Sill. 
 
 PINEAPPLE PIE. 
 
 Pastry : — 1 cup flour and Vi t-iip butter ; chop together until but- 
 ter is in pieces size of peas ; use enough ice water to make dough 
 hang together in crumbs ; handle with a fork ; place mixture on 
 board and press together with rolling pin; fold in three and press 
 out again ; repeat this and then roll to the size of your pan. Tins 
 will be enough for two small pies ; cover your pan ; prick well with 
 SI fork and bake ; fill with fresh or canned pineapple . If too juicy 
 thicken with cornstarch and add a spoon butter before putting in 
 crust "When cold, whip y^ cup of cream stiff; sweeten and cover 
 the pie. i\Irs. J. R. Drum. 
 
 RED RASPBERRY PIE 
 
 1 pt. berries, 1 cup sugar, 2 tnliles])ooiis Hour and 1 teaspoon 
 butter; use any rich crust; line your pie plate; sprinkle half th.^ 
 sugar and flour in bottom ; put in berries and the other half on top, 
 dotting on butter last thing; put on top crust and bake. All berry 
 pies can be made in the same way. Mrs. C J. Reese. 
 
 RICE PIE. 
 
 2 eggs, 1 cup cooked rice, 5 tablespoons sugar. 1 pt. milk ; flavor 
 Avith lemon; put in crust and bake. Mrs. E. R. Pierce. 
 
 RAISIN PIE. 
 
 1 cup chopped raisins. 1 large lemon grated, 1 cup of sugar, Vl* 
 cup molasses, i/j cup water; stir in 1 large tablespoon flour, 1 soda 
 cracker rolled : boil until it thickens ; then add Y^ cup of nuts : bake 
 with 2 crusts like mince pie. Mrs. L. T. Parmlee. 
 
 STRAWBERRY PIE . 
 
 1 qt. berries, 2 small stalks of rhubarb, IVo cups sugar. 3 table- 
 spoons flour; mix dry ingredients in a bowl; fill pie crust; put bits 
 of butter on top; cover and bake. Miss L. Alden. 
 
 .QNOW VIV. 
 
 Make a smooth paste of 2 tablespoons of cornstarch and 3 
 tablespoons of cold water; then pour in this paste 1 pt. of boiling 
 water and 1 cup sugar; boil well; add the white of 1 egg, beaten to 
 
PASTRY. I6i 
 
 a froth, and a pinch of salt; add whipped white of 1 egg, into 
 which has been stirred 1 tablespoon of sugar; spread on top, and put 
 in oven to brown; flavor to taste. F. C. B. 
 
 SQUASH PIE. 
 
 Wash and dry the squash ; cut in slices and steam until tender 
 all through; rub through colander. For 1 pie take 3 large table- 
 spoons of squash; season to taste with sugar, ginger, cinnamon, aU 
 spice, nutmeg and salt, and 1 egg which is to be beaten to a cream 
 with the sugar, butter size of a walnut; add enough hot milk to fill 
 the pie plate and keep the mixture hot over boiling water until 
 ready to bake; bake in a moderate oven. 
 
 Mrs. M. W. Jamieson. 
 
 WASHINGTON CREAM PIE. 
 
 1 cup sugar, 1 cup sweet milk. 1 tablespoon butter. 1 egg, 2V2 
 cups flour, 2 teaspoons baking powder; flavor with Royce's vanilla; 
 bake in two layers or in one layer and split. 
 
 CREAM FOR FILLING 
 
 1 pt. milk ; let come to a boil ; add i/j cup sugar, 2 eggs and but- 
 ter the size of a walnut; flavor with Royce's vanilla and servo wnth 
 whipped cream. Mrs. A. B. Kehr. 
 
 BANBURY TARTS. 
 
 1 pound raisins, 1/4 pound citron. 4 figs chopped fine, juice and 
 grated rind of 1 lemon, 1 cup sugar, 3 rolled crackers, 3 tablespoons 
 water : just heat through but do not cook ; makes about 3 dozen ; 
 cut good pastT^A' Avith round cutter and add 1 tablespoon filling. 
 
 Boston Cooking School. 
 
 BANBURY TARTS. 
 
 1 cup raisins, 1 cup sugar, 1 egg, 1 cracker, juice and grated 
 rind 1 lemon; stone and chop raisins; add sugar, egg slightly beat- 
 en ; cracker finely rolled, and lemon juice and rind ; roll pastry % 
 inch thick, and cut pieces 3y2 inches long by 3 inches wide ; put 2 
 teaspoons of the mixture on each piece ; moisten edge with cold 
 Avater half way round; fold over; press edges together wnth three- 
 tined tork, first dipped in flour; bake twenty minutes in slow oven. 
 
 Mrs. W. A. Talbott. 
 
 ORANGE TARTS. 
 
 Line gem pans with good pastry; bake and fill with a spoon of 
 orange marmalade or conserve; cover with meringue, made of 
 whites of eorcrs and 1 tablespoon powdered sugar to each egg; put in 
 oven until light brown. Raspberry or other jams can be substituted 
 for marmalade. F. C. B. 
 
162 THE WARREN COOK BOOK 
 
 Layer Cakes, Fillings and Frostings 
 
 Mrs. William Hammond 
 
 To insure success in the making of any kind of cake, use none 
 but the best ingredients; then exercise great care and judgment in 
 the mixing and baking. 
 
 The essentials for good cake are fresh eggs, fine granulated 
 sugar, pastry flour and best butter. 
 
 To mix butter cakes, measure dry ingredients and mix and sift 
 baking powder and spices, if used, with the flour. Break each egg 
 separately, thus avoiding loss should a stale egg chance to be found 
 among the number, separating the whites from yolks, if the rule so 
 specifies. 
 
 Measure butter, then liquid. Place the butter which should be 
 soft, but not melted, together with the sugar in an earthen bowl; 
 rub together until creamy, add yolks of eggs or whole eggs, beaten 
 until light, liquid, and flour mixed and sifted with baking powder. 
 When whites alone are used fold into the batter the last thing be- 
 fore baking. 
 
 Cake can be made fine grained only by long beating. Do not 
 stir, but beat thoroughly, bringing the batter up from the bottom 
 of the dish at every stroke, thus driving the air into the cells of 
 the batter. Unskilled mixing, too rapid or unequal baking, or a 
 sudden decrease in heat before it is quite done, will cause streaks 
 in the cake. Fruit, when added to a cake, is usually floured to pre- 
 vent settling to the bottom. Raisins should be seeded, then cut with 
 scissors, rather than chopped. 
 
 Grease the pans with melted butter, lining the bottom with thin 
 paper, taking care that it does not project over the sides. In 
 filling^ the pans, have the mixture come well to the corners and sides 
 of the pans, so that when the cake is baked it will be perfectly flat 
 on top. The baking of cake is quite as important a feature as mix- 
 ing. • Many a well mixed cake has been spoiled in the baking. Ex- 
 perience alone can teach one what the temperature of the oven 
 should be for the different cakes. Cake should be watched closely 
 while in the oven, opening and shutting the door carefully. Do not 
 move the cake in the oven unless positively necessary, then do it 
 gently. When done cake shrinks from the pan, and in most cases 
 this is sufficient test, but if in doubt try with a broom splint and 
 if the dough does not adhere, it is done. When removed from the 
 oven, allow it to stand five minutes; then invert the pan on a board 
 covered with fibre paper, and the cake will fall out. If the cake is 
 inclined to stick to the sides, loosen with a knife before inverting. 
 Allow the cake to cool before icing. Mrs. Hammond. 
 
LAYER CAKES, FILLINGS AND FROSTINGS. 165 
 
 ALMOND CAKE AND LADY BALTIMORE. 
 
 2 cups granulated sugar, % cup butter, 1 cup ?nilk, 2% cups 
 flour, 2 teaspoons baking powder, 1 teaspoon Royce's vanilla, whites 
 oi' 8 eggs; bake in two layers. For filling, pour over the beaten 
 whites of 2 eggs a syrup made of 2 cups granulated sugar, 1 cup 
 water, cooked until it threads; beat this until nearly cold when add 
 % pound blanched almonds, chopped fine; flavor with Rovce's al- 
 mond extract. Mrs. Wm. Hammond. 
 
 If used with the following filling would make an excellent 
 Lady Baltimore Cake. Filling— Boil 3 cups of granulated sugar 
 with a gill of water until a drop hanging from the tip of a spoon 
 threads in the air ; pour while hot over the whites of 3 eggs whipped 
 to a standing froth; Avhip until yon have a thick cream and stir 
 in gradually a cup each of seeded and minced raisins and chopped 
 pecans, with 5 figs that have been soaked soft in lukewarm water, 
 then wiped dry and minced. : 
 
 A GOOD COMMON LAYER CAKE. 
 
 3 eggs, 1 tablespoon butter, ly^ cups sugar, 2 cups flour, 2 tea- 
 spoons baking powder sifted with the flour. 1/2 cup rich milk; flavor 
 to taste with Royce's extracts and bake in jelly tins. 
 
 Mrs. Dwight Cowan. 
 
 BLACKBERRY JAM CAKE. 
 
 1 cup brown sugar, % cup butter, 3 tablespoons sour milk or 
 cream, 3 tablespoons strong coffee (liquid), yolks of 3 eggs and 
 whites of 2, 1 teacup of blackberry jam, 2 teacups flour, 1 teaspoon 
 soda, sifted in flour, 2 teaspoons cinnamon, 1 teaspoon cloves, V-J 
 nutmeg grated, 1 teaspoon Royce's lemon extract; stir all together; 
 bake in 8 layers ; put together with boiled frosting. Mrs. Salver. 
 
 BLACK AND WHITE CAKE. 
 
 1 cup sugar, Vo cup butter, i/^ cup sweet milk, whites of 3 eggs. 
 1 cup flour, 1/2 cup cornstarch, Iteaspoon baking powder. Black 
 Part — 1 cup of brown sugar, Vo cup butter, 1/2 cuj) sour milk, 1 
 teaspoon soda, l^^ cups flour, Vo cup raisins, y^ cup nuts, yolks of 
 3 eggs, 1 teaspoon molasses, all kinds spices; either nut or fig filling 
 is nice between black and white cake. Mrs. C. H. Meacham. 
 
 OHOnOT.ATF. CAKF. NQ 1 
 
 2 cups sugar, 1 cup butter, 1 cap sour milk, i/^ teaspoon soda 
 dissolved in the milk, 4 eggs, S^/o cups flour, 3 teaspoons of baking 
 powder; dissolve 1/4 cake chocolate (or less) and add to middle 
 layer. For frosting — ^Whites of 3 eggs, 2 cups of confectioner's 
 sugar, Yj cake grnted chocolate and Royces' vanilla t^ taste. 
 
 Mrs. I. G. Lacy. 
 
164 THE WARREN COOK BOOK 
 
 CHOCOLATE CAKE NO. II. 
 
 1 cup brown sugar, % cake grated chocolate, i/^ cup sweet 
 milk ; put all together and boil until as thick as custard. When cold, 
 add 1 teaspoon of Royce's vanilla, 1 cup brown sugar, 14 cup but- 
 ter, 1/2 cup sweet milk, 3 eggs, 2 cups flour, 1 teaspoon soda; bake 
 in 2 layers with chocolate filling; put 3 ounces of chocolate into a 
 double boiler; sink it down into the hot water. When the choco- 
 late melts, add % cup of milk, 1/0, cup sugar. AVhen smooth, add 
 yolk of 1 egg, and a teaspoon of vanilla; cool and put between lay- 
 ers. Agnes Robertson. 
 
 CREAM CAKE. 
 
 1 cup sugar, butter size of an egg, 2 eggs, 1 heaping cup flour, 
 
 1 teaspoon cream tartar, i/o teaspoon soda, Y^ cup milk ; bake in 2 
 layers . 
 
 Cream for Filling — y^ pt. milk, ^/^ cup sugar, ^4 cup flour, I 
 egg; beat sugar, egg and flour together; heat milk over steam or 
 water. When scalding hot, stir in other ingredients; flavor with 
 Royce's vanilla or lemon and spread between cake when cold. 
 
 Mrs. J. B. Allen. 
 
 CREAM CAKE SIMPLE. 
 
 3 eggs, 11/2 cups flour, 1 cup sugar, 1 teaspoon baking powder, 
 
 2 tablespoons water; bake in 2 cakes and split while warm. 
 
 Cream — 1 egg, 1 pt. milk, Vo cup sugar, 2 teaspoons corn 
 starch, butter size of an egg, 14 teaspoon Royce's vanilla; let cool 
 and put between cakes. Miss Jennie Halliday. 
 
 A GOOD CHEAP LAYER CAKE. 
 
 1 egg and yolk of another, 1 cup sugar, butter size of an egg, 1 
 cup sweet milk, 2y2 cups flour, 2 teaspoons baking po-^A'der, flavor to 
 taste; bake in layers. Apple cream for above. Pare and grate 2 
 medium sized sour apples ; beat white of egg and 1 small cup gran- 
 ulated sugar together; add grated apple and beat until frothy and 
 light — will not run if beaten long enough; flavor with Royce's ex- 
 tract of vanilla; put between layers and cover top of cake. Very 
 nice if eaten while fresh. Mrs. J. Gleave. 
 
 DELICATE CAKE NO. 1. 
 
 2 cups sugar, 1 cup butter, 1 cup sweet milk, 4 cups sifted 
 flour, 3 teaspoons baking powder, whites of 8 eggs ; bake either in 
 solid or layer cake; flavor with Royce's vanilla, if in layers slice 
 candied pineapple fine and mix in the frosting for between the 
 layers. Mrs. AV. D. McLaren. 
 
LAYER CAKES, FILLINGS AND FROSTINGS. 165 
 
 DELICATE CAKE NO. 2. 
 
 2 cups pulverized sugar creamed with a good i/^ cup butter, % 
 cup sweet milk, 3 scant cups flour measured after sifting, 2 tea- 
 spoons baking powder. !/■ teaspoon Royce's almond flavor, and lastly 
 the whites of 6 eggs well beaten. Mrs. F. K. Russell. 
 
 DEVIL'S FOOD. 
 
 2 cups sugar and 1 cup butter creamed, yolks of 5 eggs well 
 beaten, 1 cup sour milk, 1 scant teaspoon soda in 1 ta])lespoon boil- 
 ing water, i/o cake of grated chocolate, 2^/2 scant cups flour, 1 heap- 
 ing teaspoon baking powder, 1 teaspoon Royce's vanilla, whites of 
 f) eggs beaten stiff. 
 
 Icing — % cake grated chocolate, 1 cup granulated sugar, I/2 
 cup milk, butter size of hickory nut, 1 teaspoon Royce's vanilla; 
 boil until it thickens. Mrs, W. J. Richards. 
 
 DEVIL'S FOOD. 
 
 Part 1. — 1 cup sugar, 1 cup grated chocolate, 1/0 cup sweet milk, 
 let come to a boil. Part 2. — 1 cup sugar, i/o cup butter, 3 eggs, I/2 
 (.up sweet milk, 1 teaspoon soda, 2 cups flour; measure ingredients 
 with a coffee cup ; mix the two parts together ; bake in layers and 
 put together with icing. Mrs. L. G. Noyes. 
 
 CHEAP DEVIL'S FOOD. 
 
 3 squares of chocolate, melted, yolks of 2 eggs, 1 cup sugar, 
 granulated, 1 tablespoon^ butter ; mix the above well together ; then 
 add 1 cup sour milk, 1 teaspoon soda, 1 teaspoon Royce's vanilla, 1 
 rounded cup of flour; bake in 2 layers or as a solid cake. Use any 
 icing preferred . Mrs . S . E . Walker . 
 
 DANDY CAKE. 
 
 Vj oup batter, 2 cups sugar (scant), % cup milk. 2 cups flour, 
 whites of 6 eggs, 2 teaspoons baking powder; sift flour four times; 
 sift sugar three times. 
 
 Icing — 8 ounces chocolate, l^/^ cups powdered sugar. 4 table- 
 spoons corn starch, 2 cups milk. When done cooking add table- 
 spoon boiling water. Mrs. Parmlee. 
 
 ICE CREAM CAKE. 
 
 Beat to a cream % cup butter, 2 cups sugar, 1 cup rich milk; 
 sift 2 large teaspoons baking powder twice with 2 cups pastry flour, 
 and 1 small cup corn starch; add to first mixture, and slowly fold 
 in the whites of 7 eggs, beaten stiff; bake in 2 layers. 
 
 For Filling — 1 pt. cream whipped stiff, to which has been added 
 1 tablespoon Chalmer's gelatine soaked 2 hours in a tablespoon cold 
 
166 THE WARREN COOK BOOK 
 
 water and dissolved in a tablespoon boiling water; sweeten and 
 flavor with Royce's extract; spread between layers and frost the 
 top of the cake. . Mrs. M. Mead. 
 
 ICE CREAM CAKE. 
 
 2 cups granulated sugar, % cup butter, 1 cup sweet milk, whites 
 of 8 eggs, 3 cups flour, 3 teaspoons baking powder; bake in layers. 
 
 Frosting — 2 cups white sugar, % cup water, whites of 3 eggs 
 beaten stiff; let sugar and water boil until it forms a string when 
 dropped from the spoon; pour very slowly into the whites of the 
 eggs, beating constantly; flavor with Royce's vanilla. 
 
 Mrs. W. A. Rankin. 
 
 ISABELL CAKE. 
 
 3 eggs, whites only, 2 scant cups granulated sugar, 1 cup sweet 
 milk, 3 cups flour, 2 large tablespoons butter, 2 heaping teaspoons 
 baking powder. When cake is mixed divide into 3 parts; bake 1 
 part white ; add 1 square melted chocolate to second part, and color 
 the third with a few drops of red fruit coloring to make it pink; 
 cover dark layer with white icing ; then use white layer and icing ; 
 then the pink one and cover the whole with icing. 
 
 Mrs. F. M. Downing. 
 
 LEMON SPONGE. 
 
 1 pound granulated sugar, Vi: pound flour, 8 eggs, juice and 
 grated rind of 1 lemon, 2 teaspoons baking powder; bake in 2 thick, 
 oblong layers, frosting each one with lemon juice thickened with 
 l>ulverized sugar. After frosting under layer, spread with a cus- 
 tard made as follows : % cup milk, 1 egg, i^ teaspoon corn starch or 
 flour; sweeten, and flavor with Royce's vanilla. 
 
 Mrs. C. N. Payne, Titusville. 
 
 LEMON JELLY CAKE. 
 
 1 cup butter, 2 cups sugar, I/2 cup sweet milk, 21/2 cups flour, 5 
 eggs, 2 teaspoons of baking powder. 
 
 Jelly for Cake : — 1 egg, 3 tablespoons melted butter, 1 coffee cup 
 sugar, the grated rind and juice of 2 lemons ; cook in a dish over 
 water until of the right consistency. Mrs. W. V. Hazeltine. 
 
 LAYER CAKE. 
 
 11/0 cups sugar, % cup butter, 1 cup sweet milk, 4 eggs, (the 
 whites only), 21/0 cups flour, 2 teaspoons baking powder sifted with 
 flour, 1 teaspoon Royce's vanilla, and bake in layers. 
 
 Mrs. J. W. Kitchen. 
 
LAYER CAKES, FILLINGS AND FROSTINGS. \6l 
 
 LIGHT LAYER CAKE. 
 
 Cream 1/5 cup butter; add 1 cup sugar gradually; then the well 
 beaten yolks of 2 eggs, and alternately V- euj) milk and \Yi cups 
 iiour sifted with 2 level teaspoons baking powder, whites of 2 eggs 
 beaten dry, Mrs. Honor Tarndee. 
 
 LAYER CAKE WITH SOUR CREAM FILLING. 
 
 1 eup sugar, 2 eggs, -1 tablespoons melted butter, big Vii cup 
 milk, 2 teaspoons baking powder sifted in 2 cups flour, ] teaspoon 
 lioyee's vanilla. 
 
 Filling: — 1 small cup gour cream whipped and sweetened, % cup 
 chopped raisins, % cup chopped nuts. The cream can be quite sour 
 if it is nol bitter. This recipe makes two lavers. 
 
 Mrs. E. R. Allen. 
 
 MAPLE SUGAR CAKE. 
 
 IV-i cups of granulated sugar. I/2 cup butter, whites of 6 eggs 
 or 3 whole ones, % cup of sweet milk, 3 teaspoons baking powder, 2 
 heaping cups flour; bake in 3 layers; put together with boiled frost- 
 ing, using maple sugar in place of granulated. Take the same 
 cpiantity of maple sugar . ]\Irs . D . L . Gerould . 
 
 ORANGE CAKE. 
 
 I/4 cup butter, 1 cup sugar, 2 eggs, i/o cup milk, 1% cups flour, 
 21/4 teaspoons baking powder; cream the butter; add sugar gradual- 
 ly; eggs well beaten and milk; then add flour mixed and sifted with 
 baking opwder ; bake in a dripping pan ; cut in halves ; spread I/2 
 with orange filling and cover top layer with frosting flavored with 
 Royce's orange. 
 
 Filling: — 1/2 cup sugar. 2^/2 tablespoons flour, grated rind Vj 
 orange, 1^4 cup orange juice, 14 tablespoon lemon juice, 1 e^^ slight- 
 ly beaten, 1 teaspoon butter; mix ingredients in order given; cook 
 ten minutes in double boiler, stirring constantly ; cool before spread- 
 ing. Boston Cooking School. 
 
 PRUNE ALMOND CAKE. 
 
 Y2 cuj) l)utter. 1 cup sugar, I'o cup milk, ^L' cup corn starch, 1 
 cup flour. 21/4 teaspoons baking powder, whites of 3 eggs. 14 tea- 
 spoon Royce's almond extract; bake in dripping pan, and cut in 
 Iwo crosswise; make enough boiled frosting for two layers; to ^/-^ of 
 it add 8 soft prunes stoned and cut in pieces, and I/4. cup aliponds 
 blanched and cut in pieces. Boston Cooking School. 
 
 ROLLED JELLY CAKE. 
 
 3 eggs, j'-olks and whites beaten sei)arately, '1 cup sugar, 1 cup 
 iiour, pinch of salt, 1 teaspoon baking powder sifted in flour, 14 cup 
 
168 THE WARREN COOK BOOK 
 
 boiling water, added last ; spread thin on greased di-ipper ; when 
 baked spread thick with jelly and roll while hot. 
 
 Mrs. C. H. Smith. 
 
 RIBBON CAKE. 
 
 11/2 cups sugar, I/2 cup butter, 21/0 cups of flour, i/o cup sweet 
 milk, whites 4 eggs, 3 teaspoons baking powder; take 2 tablespoons 
 of the above mixture and add a little soda, i/o cup of chopped rais- 
 ins, a few currants, % cup flour, l^ cup molasses ; bake in three lay- 
 ers. Mrs. J. 0. Parmlee. 
 
 TILDEN CAKE. 
 
 1 cup butter, 2 of pulverized sugar, 1 of sweet milk, 3 of flour, 
 % cup of corn starch, 4 eggs, 2 teaspoons baking powder, 2 of 
 Royce's lemon extract. Mrs. Wm. Hammond. 
 
 WHITE CAKE 1. 
 
 Cream 1 cup sugar, I/4 cup butter ; add 1/2, cup sweet milk ; then 
 well beaten whites of 3 eggs, li/o cups flour, li/o teaspoons baking 
 powder. Mrs. Honor S. Parmlee. 
 
 WHITE CAKE 2. 
 
 lYz cups sugar, i/^ cup butter, % cup milk, 3 teaspoons baking 
 powder, 2 cups flour, whites of 5 eggs beaten and put in last. 
 
 Mrs. Conarro. 
 
 WHITE CAKE 3. 
 
 1 cup sugar, i/o cup butter, i/o cup milk, li/o cups flour, after 
 sifting once, 2 small teaspoons baking powder, whites of 4 eggs, 
 whipped to a stiff froth and put in last, Royce's vanilla. 
 
 Mrs. D. W. Ames. 
 
 YELLOW CAKE. 
 
 Yolks of 8 eggs, 1 cup sugar, i/> cup butter, 1/0 cup sweet milk, 
 11/2 cups flour, 2 teaspoons baking powder; to be flavored with eith- 
 er Royce's lemon or orange, baked in layers, and lemon filling or 
 orange icing placed between them and on top . 
 
 Lemon Filling — 1 cup sugar, whites of 2 eggs well beaten, iuiee 
 and grated rind of a lemon; mix and boil until it thickens. 
 
 Mrs. D. L. Gerould. 
 
 FILLINGS 
 
 CREAM FILLING. 
 
 % cup sugar, % cup flour, i/s teaspoon salt, 2 eggs, 2 cups scald- 
 ed milk, ] teaspoon Royce's vanilla or % teaspoon lemon extract; 
 
LAYER CAKES, FILLINGS AND FROSTINGS. 169 
 
 mix dry ingredients ; add eggs slightly beaten and pour on gradual- 
 ly scalded milk; cook fifteen minutes in double boiler, stirring .con- 
 stantly until thickened, afterwards occasionally; cool slightly and 
 flavor. Boston Cooking School. 
 
 FRENCH CREAM FILLING. 
 
 % cup thick cream, i/4 cup milk. % cup powdered sugar, white 
 of 1 egg, V2 teaspoon Royce's vanilla; dilute cream with milk and 
 beat until stitT, using Dover qs:^ beater; add sugar, white of egg 
 beaten until stiff and vanilla. Boston Cooking School. 
 
 CREAM FILLING. 
 
 1 cup powdered or granulated sugar, Y^ cup hot water; let sim- 
 mer; beat white of 1 egg and mix with the above. AVhen cold add 
 V2 Pup chopped raisins, ^ cup chopped walnuts, 1 tablespoon grated 
 cocoanut. Mrs. Lees. 
 
 CREAM NUT FILLING. 
 
 1 cup rich milk or cream, 3 tablespoons sugar, 1 tablespoon corn 
 starch ; let come to a boil ; stir in the yolks of 3 eggs ; cook in a 
 double boiler; when cool add 1 cup nuts and flavoring. 
 
 Mrs. W. R. Kopf. 
 
 CHOCOLATE FILLING. 
 
 21/4, squares chocolate, 1 cup powdered sugar, 3 tablespoons 
 milk, yolk of 1 egg, I/2 teaspoon Royce's vanilla; melt chocolate 
 over hot water; add I/2 the sugar and milk; add remaining sugar 
 and yolk of egg; cook in double boiler until it thickens, stirring 
 constantly at first so that mixture may be smooth; cool slightly; 
 flavor and spread. 
 
 CHOCOLATE CREAM FILLING. 
 
 Make cream filling, using a full cup of sugar instead of % cup; 
 add 11/4 squares Baker's chocolate, which has been melted over hot 
 water. Boston Cooking School. 
 
 COCOANUT FILLING. 
 
 Beat whites of 2 eggs on a platter until very stiff; add enough 
 powdered sugar to spread; spread over cake; sprinkle thickly with 
 fresh grated cocoanut ; use for layer cake, having filling between 
 51 nd on top. 
 
 FIG FILLING. 
 
 V2 pound figs, finely chopped, % cup sugar. V;; t-up boiling 
 water, 1 tablespoon lemon juice; mix ingredients in the order given 
 c.nd cook in double boiler until thick enough to spread. 
 
l^-o THE WARREN COOK BOOK 
 
 LEMON COCOANUT CREAM. 
 
 Juice and grated rind 1 lemon, 1 cup powdered sugar, yolks 2 
 eggs, 1 cup shredded cocoanut ; mix lemon juice and rind witli 
 sugar and yolks of eggs slightly beaten ; cook ten minutes in double 
 boiler, stirring constantly; add cocoanut; use when cool. 
 
 MARSHM ALLOW FILLING 1. 
 
 Put % cup sugar and i/4 cup milk in a sauce pan; heat slowlj' 
 to boiling point without stirring and boil six minutes ; break i/4 
 pound marshmallows in pieces and melt in double boiler; add 2 
 tablespoons hot water and cook until mixture is smooth ; add hot 
 syrup gradually, stirring constantly; beat until cool enough to 
 spread. This may be used for both filling and frosting. 
 
 Boston Cooking School. 
 
 MARSHMALLOW FILLING 2. 
 
 2 tablespoons of gelatine dissolved in 7 tablespoons of boiling 
 water; stir in gradually 1 pound of confectioner's sugar and beat 
 with a spoon i^, hour; flavor with Royce's vanilla; pour in a tin, 
 size of your cake, and set away until the gelatine thickens ; put be- 
 tAveen the two layers of cake. ]\Irs. A. W. Niekle. 
 
 ORANGE FILLING 
 
 1/^ cup sugar, 2i/2 tablespoons flour, grated rind \i] orange, 14 
 cup orange juice, % tablespoon lemon juice. 1 egg, slightly beaten, 
 1 teaspoon butter; mix ingredients in order given; cook ten min- 
 utes in double boiler, stirring constantly; cool before spreading. 
 
 PRUNE ALMOND FILLING 1 . 
 
 To boiled frosting add Yj cup selected prunes, stoned and cut 
 in pieces, and % cup almonds blanched and chopped. 
 
 PISTACHIO PASTE. 
 
 To Marshmallow Filling No. 1 add a few drops Royce's extract 
 of almond, % cup pistachio nuts blanched and chopped and leaf 
 green to color. B. C. S. 
 
 NUT OR FRUIT FILLING. 
 
 To Boiled Frosting No. 1 add chopped walnuts, almonds, hick- 
 ory nuts, Brazil nuts, figs, dates, or raisins, separately or in any com- 
 bination desired. 
 
 STRAWBERRY FILLING. 
 
 1 cup thick cream, % cup sugar, white of 1 egg, y^ cup of 
 strawberries, Vi teaspoon Royce's vanilla; beat cream until stiff, 
 using Dover beater ; add sugar, white of egg beaten until stift". 
 strawberries mashed and vanilla. Boston Cooking School. 
 
LAYER CAKES, FILLINGS AND FROSTINGS. i^-i 
 
 FROSTINGS 
 
 BOILED FROSTING 1. 
 
 1 flip g:ranulated sugar, white 1 egg, about i/o cup water; beat 
 the egg to a stiff froth; boil the sugar and water until it "hairs" 
 when the spoon is lifted, or if tested in cold water until it forms 
 a soft ball in the water; pour slowly over the beaten egg, beating 
 all the time; flavor; beat until eold. Miss Kopf. 
 
 BOILED FROSTING NO. 2 
 
 11/2 cups sugar to i^ cup water; boil until a small ball forms 
 between the fingers when dropped in water, whites of 2 eggs beaten, 
 stiff; add 14 teaspoon cream of tartar; pour the sugar over the eggs 
 and beat until it does not run. Mrs. A. W. Nickle, 
 
 BOILED FROSTING 3. 
 
 21/2 cups sugar, whites of 3 eggs ; wet the sugar with water ; 
 boil until it hairs when the spoon is lifted; have the eggs beaten 
 very light; stir in the boiling sugar; beat until cold. If too stiff, 
 put in a little milk; if too thin, a little powdered sugar. 
 
 Mrs. S. P. Hall. 
 
 CARAMEL FROSTING. 
 
 2 cups light brown sugar, % cup sweet milk, butter the size of 
 a walnut, 2 teaspoons Royce's vanilla; cook sugar, milk and but- 
 ter until it grains and add vanilla before taking from the stove ; stir 
 until creamy when it is ready to spread . K . W . 
 
 CHOCOLATE FROSTING 1. 
 
 8 ounces or 1 cake of chocolate, li/o cups pulverized sugar, 2 
 tablespoons corn starch, 2 cups sweet milk; cook all together until 
 thick: then add a little boiling w'ater to make it glossy. 
 
 Mrs. Salyer, 
 
 CHOCOLATE FROSTING 2. 
 
 To boiled frosting No. 1 add 4 tablespoons grated chocolate, 
 melted over steam. Mrs. Lees. 
 
 MAPLE SUGAR FROSTING. 
 
 2 pounds maple sugar, 1 cup water, whites of 2 eggs ; boil sugar 
 and water until it forms a soft ball when dropped in cold water; 
 pour into the beaten whites of the eggs and proceed as for boiled 
 frosting. Mrs. Orr. 
 
1 2-2 THE WARREN COOK BOOK 
 
LAYER CAKES, FILLINGS AND FROSTLXGS. i?5 
 
\14 THE WARREN COOK BOOK 
 
 LOAF CAKES 
 
 Miss Mame Kopf 
 
 ANGEL FOOD. 
 
 Whites of 11 eggs, II/2 measures of granulated sugar, 1 rounded 
 measure oi flour, 1 rounded teaspoon cream of tartar, 1 teaspoon 
 Royee's vanilla; sift flour four times; measure; add cream of tar- 
 tar; sift again and put back in sieve ready to put into cake: put a 
 pinch of salt in the eggs and beat to a stiff froth ; add the sugar 
 lightly; next the vanilla, and last the flour, very lightly; bake in an 
 an^'el food pan aliout 70 minutes in a slow oven. When baked turn 
 the pan upside down to cool. A small tin measuring cup that can 
 be obtained with the pan is used. Miss Kopf. 
 
 ANGEL COCOANUT CAKE. 
 
 1 cup butter, 2 cups sugar, 3 cups flour, 2 teaspoons baking pow- 
 der, 1/2 cup milk, whites 8 eggs ; spread the top with icing then with 
 the grated cocoanut . Mrs . S . H . Davis . 
 
 APPLE SAUCE CAKE. 
 
 1 whole egg and yolk of another, iy2 cups brown sugar, i/o cup 
 butter, 1 cup apple sauce as sweetened for table, 1 teaspoon cinna- 
 mon, 1 teaspoon cloves, 1 teaspoon soda, II/2 to 2 cups flour; cream 
 butter: add sugar gradually and eggs beaten very light; mix thor- 
 oughly ; then add apple sauce, cinnamon, cloves and soda sifted with 
 the flour ; beat all together and bake as a loaf cake . Ice with 
 boiled icing to which chopped raisins may be added as desired. 
 
 Mrs. Hue, Miss Lucile Partridge. 
 
 ARCHANGEL CAKE. 
 
 Beat well together 1 cup sugar and 1 cup butter. When sugar 
 and butter are creamed sufficiently, beat in 2 cups of flour sifted six 
 times. The last time sift with one teaspoon of baking powder. 
 Lastly stir in the well beaten whites of 8 eggs ; flavor. 
 
 Mrs. S. T. Neill. 
 
 BLACKBERRY JAM CAKE. 
 
 3 eggs, 2 whites saved for frosting, 1 cup sugar, 1 cup black- 
 berry jam, Y2 cup butter, 3 tablespoons sour cream, 1 teaspoon each 
 of soda, cinnamon and cloves, 2 cups flour. Mrs. W. M. Bashline. 
 
LOAF CAKES. \^^ 
 
 BLACKBERRY JAM CAKE . 
 
 T cup sugar (brown), 14 cup butter, y^^, cup sour milk, 1 cup 
 blackberry jam, 3 eggs, leaving out the whites of 2 for frosting, 2i/j. 
 cups of flour, 1 teaspoon soda ; spices to suit the taste . 
 
 Miss Aresta Beatty. 
 
 BLACKBERRY JAM CAKE. 
 
 1 cup brown sugar, 1 cup butter, 1 cup jam, 1 cup raisins, 1/2 
 cup currants, 3 tablespoons of sour milk, i/o teaspoon soda in milk, 
 a little cinnamon and nutmeg, 2i/> cups flour. F. B. S. 
 
 BLACK CAP CAKE. 
 
 1 cup butter creamed, with II/2 cups sugar, 2 tablespoons molas- 
 ses, 2 eggs, 14 cup sour milk, 1 teaspoon soda, 2^ cups flour, I/2 tea- 
 spoon of cinnamon and cloves together, 1 cup chopped raisins, 1 cup 
 walnuts broken or chopped; bake in a loaf. Mrs. C. JI. Smith. 
 
 CLOVE CAKE . 
 
 1 good cup brown sugar, 1 cup butter, i/^ cup milk, 1 cup chopped 
 raisins, 2 eggs, 1 teaspoon cloves, 1 teaspoon baking soda dissolved 
 in hot water; put the raisins in the last thing before Ihe flour; then 
 add 2 cups flour with 1 teaspoon baking powder. 
 
 Mrs. W. C. Watson. 
 
 CLOVE CAKE . 
 
 1 cup sugar, 1/0 c^^P butter, 1 cup molasses, 1 cup sour milk, 3 
 cups flour, 1 cup chopped raisins, 2 teaspoons cloves, 1 teaspoon 
 soda, 2 eggs; add any kind of fruit. 
 
 Mrs. M. Hazeltine. 
 
 CHOCOLATE LOAF CAKE . 
 
 1/2 cup butter, 2 cups sugar, 2 eggs, 1/0 cup coffee, 14 cup milk, 
 21/. cups flour, 2 teaspoons baking powder. 2 squares of melted choc- 
 olate, 2 teaspoons Royce's vanilla; cream butter with fork; add 
 sugar and cream again ; then the yolks of the eggs. cofPee, milk and 
 Boyce's vanilla; sift flour with baking powder, and add to other in- 
 gredients; then melted chocolate; then whites of egg^ beaten stif?; 
 bake in moderate oven. Mrs. E. E. Allen. 
 
 SPICED CHOCOLATE CAKE. 
 
 4 eggs; save the whites of two Por frosting; 2 cups sugar. 1/; cup 
 butter, 1 cup sour milk, 1 teaspoon soda, 2 cups flour, V> teaspoon 
 cinnamon, 1/2 teaspoon cloves. 14 cake melted chocolate. 
 
 Mrs. B., Mrs. Sill. 
 
\Z6 THE WARREN COOK BOOK 
 
 SCOTCH CHOCOLATE CAKE. 
 
 11/2 cups sugar, % cup butter. 2 eggs, i/o cup sour milk, l^ cup 
 boiling water, 2 cups flour, sifted five or six times, 1 teaspoon Royce's 
 vanilla, 2 squares chocolate, 1 teaspoon soda; dissolve chocolate in 
 the boiling water and stir in last. Mrs. D. H. Siggins. 
 
 CREAM ALMOND CAKE . 
 
 y^ cup butter, 1 cup sugar, 1% cups flour, 4 level teaspoons bak- 
 ing powder, i/o cup milk, whites of 4 eggs, i/o teaspoon Royce's al- 
 mond extract ; cream the butter ; add the sugar gradually ; sift flour 
 and baking powder and add to the mixture, alternating it with the 
 milk; fold in beaten eggs and flavoring; bake in a loaf 45 minutes 
 in a moderate oven. 
 
 SOUR CREAM CAKE . 
 
 2 cups sugar, % cup butter, 3 eggs, 1 cup sour cream, 3 cups 
 sifted flour, 1 teaspoon soda dissolved in hot w^ater, 1 teaspoon bak- 
 ing powder; cream butter and sugar; beat eggs light and add a lit- 
 tle salt and flavor to taste; then the cream to which has been added 
 the soda dissolved in 1 tablespoon of hot water; then the flour and 
 baking powder beaten well into the cake. This can be baked in a 
 loaf or two layers, using any kind of filling or icing. 
 
 Mrs. Rosamond D. Rogers. 
 
 SOUR CREAM CAKE . 
 
 1 cup sour cream, li/o cups brown sugar, 1 teaspoon soda, 1 eg^, 
 21/2 cups flour, spices to taste. Fruit may be added if liked, i/o, cup 
 raisins, i/> cup shredded citron. Mrs. Salyer. 
 
 DEVIL'S FOOD. 
 
 % cake Baker's chocolate dissolved in 1 cup boiling water put in 
 last thing before putting in oven. 2 cups sugar, i/o cup butter, i/o cup 
 sour milk, 2 large cups flour, 2 eggs, 1 rounded teaspoon baking pow- 
 der added to flour, 1 level teaspoon soda added to milk ; beat whites 
 of eggs and put in just before chocolate; flavor with Royce's vanilla. 
 
 J. Mabel Siggins. 
 DEVIL'S FOOD. 
 
 2 cups granulated sugar, ^4 cup butter, h eggs, 1 cup sour milk, 
 1 teaspoon soda, 3 cups flour, i^ cake chocolate, grated, 1 teaspoon 
 Royce's e>'tract vanilla. Mrs. Rose Messncr. 
 
 DEVIL'S FOOD. 
 
 First part — 1 cup brown sugar^ '/{_ cup butter, I/2 cup sweet milk, 
 2% cup flour, 1 teasp(>on soda. Second Part. — 1 cup brown sugar, 
 1 cup grated chocolate, % cup sweet milk, yolk of 1 egg; cook un- 
 til thick ; mix with first part and bake in loaf. 
 
LOAF CAKES. \xi 
 
 DEVIL'S FOOD. 
 
 2 Clips sugar, V- cup butter, y^ cup sour milk, 2 ei^ps ; mix to- 
 gether; 1/4 cake chocolate grated, 1 teaspoon soda, 1 cup boiling 
 water; mix together; add 2 cups tiour, 1 teaspoon baking powder, 1 
 teaspoon Royce's vanilla. Mrs. F. II. Gruninger. 
 
 DELICATE CAKE (WHITE ) 
 
 3 cups sifted Mt*ur, 1 ' ^ cups sugar, 7 eggs, whites only. 1 teacup 
 sweet milk, 2 tablespoons butter. 2 teaspoons baking poAvder. 1 tea- 
 spoon Royce's \anilia; beat ])utter and sugar to a cream; add milk 
 and eggs Avell beaten: then flavoring; mix with this veiy shnvly. the 
 flour in wliicli leaking powder has been sifted; bake in quick oven. 
 
 Mrs. W. A. Hall, I\Irs. W. Watson. 
 
 WHITE FRUIT CAKE. 
 
 1 cup butter, 2 cups sugar, 21A cui)s flour, whites of 7 eggs, 2 
 teaspoons baking powder, 1 pound raisins, 1 jiound figs, 1 pound 
 dates, 1 pound almonds, 14 pound citron. Nora B. Davis. 
 
 PLAIN FRUIT CAKE. 
 
 1 cup brown sugar, i/> cuf) butter, 1 cup of raisins, seeded and 
 chopped, V2 ^'^V sour milk, 2 cups flour, 2 eggs, 1 teaspoon soda, Vi 
 cup molasses, spices to taste. Mrs. Henry Cogswell. 
 
 To this recipe mav be added i/> cup of walnuts broken. 
 
 M. C. K. 
 FRUIT CAKE NO. 1. 
 
 1 pound butter, 11/4 pound brown sugar, i^ cuj) molasses (large), 
 9 eggs, li/i pounds flour (sift before weighing), 8 pounds currants, 
 i/o pound citron, sliced thin, 2i/2 pounds seeded raisins, ^4 pound can- 
 died lemon peel, sliced thin, 14 pound candied orange peel, sliced thin, 
 1/; pound figs, 1/2 pound blanched almonds, 14 })ound candied pineap- 
 ple. ] cup strawberry preserves, 1 teaspoon saleratus. 1/2 teasi)Oon 
 cloves, 1 teaspoon cinnamon, 2 or 3 nutmegs; cream the butter and 
 sugar; add molasses, saleratus. spices and well beaten eggs; take 
 part of the flour and thoroughly flour all the fruit before adding 
 slowly to the mixture. After all ingredients are put together, beat 
 Avith tlie hands 15 or 20 minutes; steam fon^' hours, bake one. This 
 will make a large milk pan loaf or can be divided into several small 
 ones as desired. Mrs. F. P. Hue. 
 
 FRUIT CAKE NO. 2. 
 
 1 pound each of butter, sugai- and flour. 4 pounds seeded raisins. 
 1 pound citron sliced, 1 pound each of dates and figs chopped fin*^. 
 12 eggs. 1 large orange, 1 lemon peel chopped fine and the juice, 1 
 tablespoon each of cinnamon and allspice, 1 heaping leaspoon each 
 
irs THE WARREN COOK BOOK 
 
 of cloves and mace, 1 nutmeg, 1 cup molasses, i/o, teaspoon soda, 2 
 teaspoons baking powder, 1 wine glass strong coffee ; chop the orange 
 rind and pulp fine and mix as much sugar with it as can be stirred 
 in (this is in addition to the pound;) beat the butter and sugar to 
 a. cream; add the yolks and spices; then the molasses and soda, and 
 the fruit well floured, the stiffly beaten whites last ; steam four hours 
 and bake one ; makes a large cake . Mrs . Drum . 
 
 FRUIT CAKE NO. 3. 
 
 1 cup molasses, 1 cup brown sugar, 1 cup sour milk. 1 teaspoon 
 soda. 2 eggs, % cup butter, 4 cups flour, 2 pounds raisins, ly^ pound 
 currants, I/4 pound candied orange peel, 14 pound candied lemon 
 peel, I/2 pound citron, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 
 teaspoon mace, 1 teaspoon nutmeg; seed the raisins; wash currants 
 well; put the fruit all together and chop fine in chopping bowl; rub 
 the fruit into a part of the flour. Mrs. W. D. McLaren. 
 
 FRUIT CAKE NO. 4. 
 
 1 cup brown sugar, 1 cup butter and lard mixed, 1 cup strong 
 coffee, 1 cup molasses, 2 eggs, 1 tablespoon of cinnamon and cloves 
 together, a little salt, 1 teaspoon soda dissolved in hot water, 1 pound 
 raisins, 1 cup walnuts, 3 cups flour; bake one hour; makes two cakes. 
 If desired one of these calces may be used for pudding by steaming, 
 and serving with Lemon Sauce found under Puddings and Sauces. 
 
 Mrs. AV. D. McLaren. 
 
 FRUIT CAKE NO. 5. 
 
 1 pound brown sugar, 1 pound butter, 8 eggs, li/. pound flour, 
 .1 pound citron, 1 pound candied cherries, 1 pound nuts, Vj pound 
 pine apple, y>. pound orange peel, 2 pounds raisins, 1 pound figs, 
 1 cup molasses, 1 teaspoon cloves, 1 teaspoon allspice, 1 teaspoon 
 nutmeg, same in liquid spices, 1 tablespoon Royce's orange extract, 
 ] teaspoon soda. 1 teaspoon baking powder; steam four hours and 
 then put in oven ten minutes to drv. This will make four cakes. 
 
 Mrs. A. W. Nickle. 
 GOLD CAKE. 
 
 11/2 cups sugar, 1/0 cup butter, 3 eggs, 1 cup milk, 2 or 21/2 cups 
 flour, 1 teaspoon cream of tartar, y> teaspoon soda in milk. 
 
 Mrs. J. P. Johnson. 
 GOLD CAKE. 
 
 1 cup granulated sugar, 1/0 cup butter, yolks of 8 eggs. Yo cup 
 sweet milk, I14 cups flour, 2 heaping teaspoons baking powder, 1 
 teaspoon Royce's orange extract; cream butter and sugar; add 
 yolks and beat thoroughly before adding milk, flour and extract. 
 
 Mrs. M. Kopf. 
 
LOAF CAKES. 1^9 
 
 GINGER BREAD. 
 
 Cream V^ cup of butter aud V- eui) of sugar, 1 egg, Y2 cup sour 
 milk, Vo cup molasses, 1% cups flour, 1/0 teaspoon ginger, 1/2 teasp<)<ni 
 cinnamon, 1/0 teaspoon soda, 1/2 teaspoon salt ; sift flour, spices, salt 
 and soda tog*etlier; bake thirty minutes. Mary L. White. 
 
 GINGER BREAD. 
 
 1/2 cup shortening, 1/2 cup sugar, 1/2 cup sour milk, % cup mo- 
 lasses" 1 teaspoon ginger, 1 teaspoon soda, 14 teaspoon salt, IV:? 
 cups flour, 1 egg. Mrs. W. M. Bashline. 
 
 HICKORY NUT CAKE. 
 
 11/2 cups sugar. 1/2 cup butter (scant), whites 4 eggs, 1 small cup 
 milk, 2 cups flour, 1 'cup nuts, 2 large teaspoons baking powder; 
 flour the nuts and fold the nuts and whites in last. 
 
 Mrs. W. H. Hegerty. 
 
 HICKORY NUT CAKE. 
 
 1/2 cup butter, 11/2 cups sugar, % cup water, 2 cups flour, 
 whites 4 eggs, 1 cup hickory nut meats broken, 1 teaspoon baking 
 powder; beat butter and sugar to a cream; add w^ater and flour; 
 stir until smooth; add half the whites well beaten; then the nuts; 
 then the remainder of the whites and the baking powder; bake in 
 loaf cake or in 2 layers. Mrs. A. K. Blood. 
 
 LILY CAKE. 
 
 1/2, cup butter, 1 cup sugar, creamed; add 1/2 cup milk, V^ cup 
 corn starch, 1 rounded cup flour, 1 teaspoon Royce's vanilla, whites 
 of 4 eggs well beaten, 1 teaspoon baking powder. 
 
 Mrs. W. J. Richards. 
 
 MOLASSES CAKE. 
 
 1/2 cup liglit brow^n sugar, 14 cup butter, % cup sour milk, V2 
 cup molasses, 1 egg, 1 full cup sifted flour. 1/2 teaspoon ginger, IV2 
 teaspoons soda. Mrs. J. 0. Parmlee, Miss Alden. 
 
 MOLASSES CAKE. 
 
 % cup molasses ; fill cup up wath sugar ; % cup butter ; fill 
 cup with boiling water; 1 cup raisins, seeded and chopped, 1 egg 
 well beaten, 2 cups sifted flour, 1 teaspoon soda, % teaspoon cinna- 
 mon, V4 teaspoon cloves, a little nutmeg. ]Miss K. Ilorton. 
 
 MOLASSES CAKE WITHOUT EGGS. 
 
 1 cup molasses. .3 tablespoons melted butter, V2 cup buttermilk, 
 1 teaspoon soda. 2 teacups sifted flour; bake in loaf or layers; frost. 
 
 ]\[rs. W. M. Bashline. 
 
1 60 THE WARREN COOK BOOK 
 
 MAHOGANY CAKE. 
 
 % cup butter, li/'o cups sugar, 3 eggs, not separated, 2 cups 
 fiour, 1 teaspoon soda, sifted in flour, 1 teaspoon Royee's vanilJn, 
 1 cup sweet milk, % large cake chocolate cooked in half of the 
 milk. Mrs. P. P. Leehe. 
 
 NUT CAKE. 
 
 1/2 cup butter, II/2 cups sugar, V:.., cup sour milk, 1/2 cup raisins, 
 seeded and chopped, 1/2 cup butternut meats rolled, 2 cups flour, 3 
 eggs i/> teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg. 
 
 Mrs. W. H. Pickett. 
 
 POUND CAKE. 
 
 1 tumbler eggs, % tumbler butter, 11/2 tumblers sugar, IVo 
 tumblers flour, i/4 teaspoon baking powder; beat butter and flour 
 together to a cream; sugar and eggs together; bake in slow oven. 
 
 Mrs. Eliza Vosberg. 
 
 TUMBLER CAKE. 
 
 1 tumbler butter, 1 tumbler eggs (broken), 11/2 tumblers of 
 sugar, 114 tumblers sifted flour, 2 even teaspoons baking powder; 
 beat butter and flour together; beat sugar and eggs together; then 
 mix all together. Mrs. A. J. Davis. 
 
 PORK CAKE. 
 
 1 pound pork, fat, chopped fine; pour over it 1 pt. boiling 
 water, 1 pound raisins, i/4 pound citron, 2 cups sugar, ] cup molas- 
 ses, 1 teaspoon soda ; flour tp thicken ; season with nutmeg, cloves 
 and cinnamon. Mrs. F. E. Sill. 
 
 QUICK CAKE. 
 
 1 cup sugar, ly^ teaspoons baking powder, sifted in I14 cuj^s 
 flour, 14 cup melted butter; break whites of 2 eggs on top of but- 
 ter and fill cup with sweet milk; turn this into the sugar and flour, 
 and beat all together quickly and lightly; turn into a greased tin 
 and bake at once. Mrs. A. D Wood. 
 
 SUNSHINE CAKE. 
 
 Whites 7 fresh eggs, yolks 5 eggs, ] cup granulated sugar, Y-l 
 cup flour, 1/2 teaspoon cream tartar, pinch of salt ; sift and measure 
 as for angel food cake; beat yolks thoroughly; then beat whites 
 about half; add cream tartar; beat until very stiff; stir in sugar 
 lightly; stir beaten yolks thoroughly; then add flour and 1 teaspoon 
 Royee's vanilla: put in a tube tin and bake 45 or 50 minutes. 
 
 Mrs. S. H. Davis. 
 
LOAF CAKES. isi 
 
 SUNSHINE CAKE. 
 
 AVhites of 11 eggs, lVi> t-'iips gi-uiiulated sugar, 1 cup flour, 1 
 teaspoon cream of tartar, little salt, 1/9 teaspoon Royce's vanilla, 
 yolks of 5 eggs. The secret in this cake is to have the eggs fresh 
 and cold: measure flour after sifting once; sift flour, sugar and 
 cream of tartar together four or five times, so they will be light 
 and well mixed; break the eggs, whites only, onto a large platter 
 or bowl ; beat thorn with the salt to a stiff dry froth ; add the va- 
 nilla ; then sift the flour in a little at a time, and stir but do not 
 beat. AVe call it folding; beat the yolks of 5 eggs very light and 
 fold into the cake; use a tin with removable bottom, and legs, and 
 never grease such a tin for cake of any kind; bake about one hour 
 in a moderate oven. If the oven bakes fast on the top put paper 
 over it and put a couple of tin cans in the oven to hold the paper 
 up, so the cake, as it rises, wnll not touch the paper. Do not open 
 the oven door the first fifteen minutes, then if it has not raised any. 
 turn on a little more gas. AVhen you take it out of the oven turn 
 bottom side up until cold ; then run a knife around and it will drop 
 out. Mrs. Rosamond D. Rogers. 
 
 SPONGE CAKE. 
 
 5 eggs, juice of 1 lemon, 1 cup granulated sugar, 1 cup flour, 
 y-2 teaspoon baking powder ; beat yolks and sugar to a cream ; add 
 lemon juice ; then stiffly beaten whites of eggs ; then the flour and 
 baking powder; grease tins and bake in hot oven. Mrs. Salyer. 
 
 WHITE SPONGE CAKE. 
 
 8 eggs, whites only, 1 cup powdered sugar, Vj cuj) flour, Vii 
 cup corn starch, 1 teaspoon cream of tartar, i/o teaspoon soda, 1 
 teaspoon Royce's vanilla; beat whites to a stiff froth; add sugar 
 and beat well ; then soda dissolved in a little milk, the corn starch and 
 flavoring; stir cream of tartar in flour and add the last. 
 
 Mrs. Rose Messner. 
 
 SPONGE CAKE WITH MILK. 
 
 4 eggs, beaten thoroughly, 2 cu])s granulated sugar. 2 cups 
 flour, 2 teaspoons baking powder; sift baking powder in flour; af- 
 ter all is stirred well together, add 1 cup boiling milk ; flavor with 
 Royce's extract. Mrs. J. Danforth. 
 
 CHOCOLATE SPONGE CAKE. 
 
 2 cups sugar, I/2 ^'i^P butter, I/2 cup or cake of chocolate melted 
 in butter, 2 eggs, i/o cup sour milk, lA teaspoon soda, V2 teaspoon 
 salt, 1 teaspoon Royce's vanilla, 2 cups flour, 2 teaspoons bakiiig 
 powder; add cup boiling water last thing; bake in slow oven. This 
 makes a large slab cake. Less chocolate if so desired. 
 
152 THE WARREN COOK BOOK 
 
 SPONGE CAKE WITH HOT WATER. 
 
 1 cup sugar. 2 eggs, 1 teaspoou baking powder. 1 cup flour, y^ 
 cup boiliug water ; beat sugar and eggs together ; sift baking pow- 
 der in flour; beat all together; then stir in the boiling water; bake 
 quickly. Mrs. D. D. Reed, Mrs. J. Gleave, 
 
 Mrs. Dwight Cowan, Miss C. Pickett. 
 
 BOILED SPONGE CAKE 
 
 1 cup sugar, 1 cup water, 1 cup flour, 5 eggs and a few drops of 
 Royce's lemon extract; boil sugar same as for frosting; beat whites 
 of eggs stiff in a bowl, and pour the syrup over, beating until cold, 
 then add the beaten yolks, 1 teaspoon cream of tartar added to flour 
 and sifted five times; then beat all together and pour into an un- 
 buttered tin; bake slowly 50 or 60 minutes. Mrs. C. H. Smith. 
 
 BOILED SPONGE CAKE. 
 
 6 eggs, 1 cup sugar, 1 cup water, 1 level teaspoon cream of tar- 
 tar, 1 cup flour; separate the eggs, and beat whites to a stiff' froth 
 with cream of tartar; boil sugar and water till it hairs and beat 
 into whites of eggs until cold ; have yolks beaten light and stir 
 lightly into the frosting; sift flour once before measuring; then sift 
 3 or 4 times as for angel cake ; fold in as carefully as you can ; 
 flavor; bake in angel food pan one hour in slow oven. 
 
 Mrs. "W. D. McLaren, Mrs. Schlosser. 
 
 SPICE CAKE. 
 
 2 cups brown sugar, 1 cup butter, 3 eggs, 2% cups flour, 1 cup 
 sour milk, 1 teaspoon soda dissolved in milk, 1 cup raisins, 1 cup 
 nuts, chopped or broken, 1 teaspoon cinnamon, 1 teaspoon cloves ; 
 bake in loaf or little cakes. Mrs. A. R. Blood. 
 
 SPICE CAKE. 
 
 2 cups brown sugar, 1 cup sour milk, 1/2 cup butter, 2% cups 
 flour, 1 cup raisins, 1 cup almonds chopped, 1/0 cup currants, 2 eggs, 
 1 teaspoon soda, 1 teaspoon cloves, 1 teaspoon allspice, 2 teaspoons 
 cinnamon, a little nutmeg, citron if you like. 
 
 Mrs. Dwight Cowan. 
 
 MRS. ROOSEVELT'S SPICE CAKE. 
 
 1 cup butter, 2 cups sugar, 1 cup milk, 4 eggs, 4 cups flour, 2 
 teaspoons baking powder, 1 teaspoon cinnamon, 1^^ teaspoons nut- 
 meg. 
 
 SPICED MOUNTAIN CAKE. 
 
 1 cup sugar, ^ cup butter, i/> cup sweet milk, yolks of 5 eggs, 
 and whites of 2, 1 teaspoon each of ground cloves and cinnamon, V2 
 
LOAF CAKES. I85 
 
 nutmeg, grated, l^/o cups flour, 1 heaping teaspoon baking powder; 
 cream butter and sugar ; add the well beaten yolks of the eggs ; 
 then the milk, spices, flour and baking powder, and lastly the whites 
 of the eggs beaten to a stiff froth. The above recipe may be used 
 with the yolks of 7 eggs, leaving out the whites ; bake in moderate 
 oven. When the cake has been in the oven a minute or two sprin 
 kle over top a little soft sugar and cinnamon; bake in a long shal- 
 low pan. Mrs. M. Kopf. 
 
 SPANISH CAKE. 
 
 1 pt. sugar, 4 eggs, reserving whites of 2 for icing, % cup but- 
 ter, 1 cup sweet milk, 2 teaspoons baking powder, 1 scant qt. flour; 
 bake in a large dripping pan ; when done, cut in squares with a hot 
 knife and ice. ^Irs. Dwight Cowan. 
 
 SPANISH BUNS. 
 
 1^2 cups brown sugar, i/> cup butter, % cup sour milk, l/^ tea- 
 spoon soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon 
 cloves, 2 cups flour, 2 eggs, reserving 1 white for icing; bake in a 
 shallow pan; cover with boiled icing flavored with Royce's orange; 
 cut in squares when ready to serve. Mrs. W. B. Hammond. 
 
 SPANISH BUNS. 
 
 1 pt. brown sugar, 4 eggs, reserving 2 whites for icing, 1 cup 
 sweet milk, 1 cup melted butter, 1 qt. flour, 3 teaspoons Home bak- 
 ing powder, cinnamon, allspice and cloves to taste ; bake in a drip- 
 per; ice, and cut in squares. Mrs. L. A. Goodrich. 
 
 VIRGINIA LOAF CAKE. 
 
 1% cups sugar, % cup butter, 1 cup chopped raisins, 2 eggs, 1 
 cup buttermilk, 2 cups flour, 1 teaspoon each of soda, cinnamon 
 and cloves. 
 
 WALNUT CAKE. 
 
 1 cup sugar, ^2 cup butter, I/2 cup milk, IX^ cups flour, 2 tea- 
 spoons baking powder, 1 cup nut meats chopped fine, 2 eggs ; ice, and 
 put whole English walnut meats on the top and sides. 
 
 Mrs. W. A. Hall. 
 
 WHITE CAKE. 
 
 2 cups granulated sugar, scant cup butter. 8 large cups flour, 1 
 large cup milk, whites 8 eggs, 2 rounded teaspoons baking powder. 
 This makes 2 large cakes. Mrs. W. R. Kopf. 
 
 WHITE CAKE. 
 
 2 measures sugar, i/^ measure butter, 3 measures flour, 1 meas- 
 ure milk, whites 4 eggs (5 if small), 3 level teaspoons baking pow- 
 
164 THE WARREN COOK BOOK 
 
 der; flavor to suit taste; keep out !/:> measure of sugar to stir with 
 eggs ; sift flour four times and then keep one measure to sift with 
 baking powder; cream butter and sugar; then add milk and 2 meas- 
 ures of flour, and beat thoroughly; then add the other measure of 
 flour and baking powder, and lastly, fold in the well beaten whites of 
 eggs into which the Yo measure of sugar has been stirred ; flavor with 
 Royce's extract. Miss Winger. 
 
 GOOD RECIPE FOR WHITE CAKE OR CAN BE USED FOR 
 
 LAYER CAKE. 
 
 1 cup butter, 2 cups fine granulated sugar, 3 heaping cups of 
 pastry flour, whites of 6 eggs, 1 cup milk, 2 teaspoons baking pow- 
 der, 2 teaspoons Royce's extract; cream the butter and sugar; add 
 the milk ; add % of the flour ; then i/o the beaten whites ; then i/o the 
 flour that is left ; then the remainder of the eggs, and the rest of the 
 flour and the extract ; stir until perfectly smooth, each time after 
 adding each part. Any white cake is improved by using this for- 
 mula for putting together. Mrs. S. E. AValker. 
 
 AUNT HATTIE'S WHITE CAKE. 
 
 1 cup white sugar, % cup butter, whites of 4 eggs, % cup sweet 
 milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon Royce's 
 vanilla. 
 
LOAF CAKES. 185 
 
186 THE WARREN COOK BOOK 
 
COOKIES, DOTGIINrTS. LITTLE CAKES, ETC. \&z 
 
 Cookies, Doughnuts, Little 
 Cakes, Etc. 
 
 Mrs. Charles T. Conarro 
 
 BROWN SUGAR COOKIES. 
 
 3 cups brown sugar, 4 eggs (not beaten separately), % cup but- 
 ter, 1 teaspoon soda dissolved in water, flour sufficient to roll out; 
 bake in quick oven. Mrs. IT. E. Brown. 
 
 BUTTERMILK COOKIES. 
 
 2 cups sugar, 1 full cuj) butter, 1 cup butter milk, 1 teaspoon 
 soda. 3 eggs and a little nutmeg, 3 drops of lemon, flonr enough to 
 make a batter that will drop from the spoon and not spread; drop 
 on greased pans and put a raisin in center of each. 
 
 Mrs. C. H. Smith. 
 
 COCOANUT COOKIES. 
 
 1 cup granulated sugar, 1 cup cocoanut, lA cup butter, 2 eggs, 
 •1 tablespoons sweet milk, 2 teaspoons baking powder, flour to roll 
 without sticking. Mrs. M. Kopf. 
 
 CHOCOLATE COOKIES. 
 
 1 cup butter, 1 cup sugar, 1 cup molasses, 1 egg, i/o tablespoon 
 ginger, 1 tablespoon baking powder, 14 teaspoon soda, !/> cake 
 chocolate dissolved in % cup boiling water; mix quite stiff; sprinkle 
 with sugar before baking. 
 
 CHOCOLATE COOKIES NO. 2. 
 
 1/2 cup butter, 1 cup sugar, 1 egg, I/4 teaspoon salt, 2 ounces 
 Baker's chocolate, 2i/^ cups flour (scant), 2 teaspoons baking pow- 
 der, 14 cup milk; cream the butter; add sugar gradually, egg well 
 beaten, salt and chocolate melted ; beat well and add flour mixed 
 and sifted with baking powder alternately with milk ; chill ; roll 
 very thin then shape with small cutter, first dipped in flour and 
 bake in hot oven. Mrs. Edward Allen. 
 
 CREAM COOKIES. 
 
 2 cups sugar. 2 eggs, 1 cup butter, 1 cup sour cream, 1 teaspoon 
 soda, 1 teaspoon Royce's lemon extract, or i^ nutmeg, grated, flour 
 enough to make a dough as soft as it can be rolled. 
 
 Mrs. W. A. Hall. 
 
188 THE WARREN COOK BOOK 
 
 CHILDREN'S COOKIES. 
 
 3 eggs, 2 large cups brown sugar, ^ cup butter, % cup lard, 1 
 qt. flour, 2 teaspoons baking powder; roll thin and place a raisiu 
 on each cookie before baking. Mrs. Burfoot. 
 
 FIG COOKIES. 
 
 1 cup sugar, 2 eggs, i/^ cup butter, 1 dozen figs chopped fine, 1 
 heaping teaspoon baking powder, flour to roll nicely. 
 
 Mrs. S. J. Franklin. 
 
 GINGER COOKIES NO. 1. 
 
 1 cup N. 0. molasses, 1 cup lard, 1 cup sugar, 3 tablespoons 
 vinegar, 1 teaspoon salt ; let come to a boil ; cool and add 2 beaten 
 eggs, a level tablespoon soda and scant tablespoon of ginger mixed 
 dry with the first cup of flour; beat well and add flour enough to 
 make a soft dough. Hattie Golnicke. 
 
 GINGER COOKIES NO. 2. 
 
 1 cup butter, 1 cup sugar, 1 cup molasses, 1 tablespoon vine- 
 gar, 1 tablespoon soda. 1 tablespoon ginger, a little (?innamon and 
 cloves ; stir and boil this mixture ; when cold add 2 eggs, well beat- 
 en, and flour enough to mal^e quite stiff; roll very thin and cut. 
 These cookies will be either crisp or soft according to the time the 
 mixture is cooked. Mrs. Copeland. 
 
 GINGER COOKIES NO. 3. 
 
 11/2 cups molasses, i/o cup brown sugar, i/4 cup strong coffee, 1 
 cup lard and butter mixed, 2 teaspoons soda, 1 teaspoon ginger; 
 mix and set on the stove until it foams ; let cool and mix soft and 
 roll thin. Mrs. R. A. Love. 
 
 GINGER COOKIES NO. 4. 
 
 2 qts. flour. 2 heaping teaspoons soda sifted together, 1 cup 
 shortening worked into flour, 2 eggs, 1 cup sour milk or cold cof- 
 fee, 2 cups New Orleans molasses, 1 cup brown sugar, 1 teaspoon 
 ginger, % teaspoon cloves, 1 heaping teaspoon cinnamon, I/2 teaspoon 
 salt; stir up over night and set in cellar to get thoroughly cold- 
 will need very little flour to roll out for 'baking next morning. 
 
 Mrs. Gleave. 
 
 PEANUT COOKIES. 
 
 2 tablespoons butter, I/4 cup sugar, 1 egg, 1 teaspoon baking 
 powder, 14 teaspoon salt, % cup flour, 2 tablespoons milk, i/o cup 
 chopped peanuts, 1/3 teaspoon lemon juice ; cream butter ; add sugar 
 and egg, well beaten; mix and sift dry ingredients; add to first 
 
COOKIES, DOUGHNUTS, LITTLE CAKES, ETC. leg 
 
 mixture ; then add milk, peanuts and lemon juice ; drop from tea- 
 spoon on an unbiittered sheet 1 inch apart and place half peanut on 
 lop of each; bake fifteen to twenty minutes in slow oven. 
 
 Mrs. Edward Allen. 
 
 RAISIN COOKIES. 
 
 1 cui) butter, 2 cups sugar, 3 eggs, 1 small nutmeg, 1 cup chop- 
 ped raisins, small Y2 teaspoon cinnamon, 3 tablespoons milk 1 tea- 
 spoon soda' dissolved in milk, flour enough to roll thin. 
 
 Bessie Richards. 
 
 SPICE COOKIES. 
 
 1/ii pound brown sugar, 1 tablespoon butter, Vo pound almonds, 
 
 1 teaspoon cinnamon, 1/0 pound citron, 1/0 teaspoon cloves, 4 eggs, 
 1/0 teaspoon allspice, Vo cake chocolate, IV2 teaspoons baking pow- 
 der; mix Avith enough flour to make a very stiff (lough. 
 
 Mrs. M. Strelitz. 
 
 SCOTCH COOKIES. 
 
 1 cup butter, 2 cups sugar, 5 tablespoons milk, 1 teaspoon soda, 
 
 2 teaspoons cream tartaV, 2 eggs, flour to make soft dough; flavor 
 v\'ith Royce's vanilla; roll thin and bake in hot oven. 
 
 ]Mrs. J. 0. Parmlee. 
 
 SUGAR COOKIES. 
 
 1 cup sugar. 3 tablespoons water, 1 cup butter. I/2 teaspoon soda, 
 2 eggs, nutmeg and salt to taste; roll in sugar before baking. 
 
 Mrs. M. E. Pickett. 
 
 SUGAR COOKIES NO. 2. 
 
 2 eggs well beaten, li/o cups coffee A sugar. % cup l)utter. i;. 
 cup sweet milk, l/o teaspoon soda; mix soft and roll thin. 
 
 Mrs. R. A. Love. 
 
 SUGAR COOKIES NO. 3. 
 
 2 cups sugar. 1 cup butter, 1 cup sweet milk, yolks of 3 eggs, 
 1 teaspoon soda, flour enough to make a dough as soft as can 
 be rolled; sprinkle sugar over the top and bake in a quick oven. 
 
 IMrs. AVhitcomb. 
 
 SUGAR COOKIES NO . 4 . 
 
 2 cups sugar and 1 cup butter mixed well together; then add 1 
 e^g, well beaten, 1 cup sweet milk, 1 teaspoon soda in a teaspoon 
 of hot water, just a little nutmeg; flour to roll nicelv, with n little, 
 sugar on lop. Mrs. F. K. RiL<;sell. 
 
190 THE WARKEN COOK BOOK 
 
 SOUR MILK COOKIES. 
 
 2 cups sugar (1 gi-anulated and 1 coffee A), 1 cnp butter, 1 
 egg, 1 cup sour milk, even teaspoon soda, lA teaspoon l)aking pow- 
 der, flour enough to roll; flavor with nutmeg or Royce"s almond ex- 
 tract. Mrs. M. Kopf. 
 
 SOUR CREAM COOKIES. 
 
 1 cup sugar, i/o cup lard and butter mixed, Vi; ("iiP *^'^^ii" cream, 
 1 egg, 1/2 teaspoon soda, nutmeg to taste, flour to make .stiff enough 
 to roll and cut; bake in quick oven. Mrs. S. E. AValker. 
 
 WHITE COOKIES. 
 
 1 cup lard, 1 cup sour milk, 2 cups white sugar, VA cups flour, 
 even teaspoon soda; beat the lard to a cream; then add a teaspoon 
 of salt; stir in the sugar; then the sour milk and flour: flavor with 
 nutmeg if desired. Mrs. Turner. 
 
 BRUNSWICK JELLY CAKE. 
 
 1 cup butter, 1 cup sugar, yolks 8 eggs, 2 large tablespoons rose 
 water; flour to mix as soft as you can; roll and cut out like cookies; 
 after they are baked spread with apple jelly and put frosting on 
 lop made of the whites of eggs. IMrs. I. G. Lacy. 
 
 COCOANUT JUMBLES. 
 
 2 cups sugar, 1 cup butter, 2 eggs, 1/0 grated cocoanut ; nuike 
 just stiff enough to roll thin. J. M. D. 
 
 GINGER SNAPS NO. 1. 
 
 1 cup lard, 2 cups New Orleans molasses, 1 teaspoon soda in 'j 
 of boiling water, 1 tablespoon ginger; mix rather stiff; roll thin and 
 bake quickly. Mrs. M. E. P^'ckett. 
 
 GINGER SNAPS NO. 2. 
 
 2 cups molasses, 1 cup sugar, % cup butter; put these in a pan 
 and bring to a boil ; take 1 qt. flour, 1 tablespoon ginger, 1 teaspoon 
 cloves, 1 teaspoon cinnamon, 1 teaspoon nutmeg; put 1 teaspoon soda 
 in first part while hot ; turn it onto the flour and spices previously 
 mixed together; then add flour enough to make a stiff dough; roll 
 very thin and bake. Mrs. Fred Darling. 
 
 GINGER SNAPS NO. 3. 
 
 1 cup granulated sugar, 1 cup black molasses, 1 cup butter, 1 
 tablespoon ginger, 1 teaspoon cinnamon, 14 teaspoon powdered alum, 
 1 teaspoon soda; let come to a boil ; when cold add 1 beaten egg and 
 flour enough to roll thin ; bake in quick oven . 
 
 Mrs. C. H. Smith. 
 
COOKIES, DOUGHNUTS, LITTLE CAKES, ETC. 191 
 
 HERMITS NO. 1. 
 
 1 cup raisins stoned and chopped, 1 cup butter, 2 cups sugar, 1 
 tablespoon cinnamon, V5 teaspoon soda dissolved in .1 little milk, S 
 eggs, tiour enough to roll out ; cut with a tumbler and bake in a quick 
 oven. Mrs. C. E. Bell. 
 
 HERMITS NO. 2. 
 
 Cream 1 cup butter; stir in 1 cup sugar gradually, 1 teaspoon 
 cinnamon. 1 teaspoon cloves, a little nutmeg, 1 low teaspoon soda dis- 
 solved in a little warm water, 3 eggs, yolks and whites beaten to- 
 gether, 1 cup seeded and chopped raisins, flour enough to roll easily 
 but do not roll as thin as cookies, and use as little flour as possible 
 to handle: sprinkle with sugar before cutting; keep in a tight box. 
 
 Mrs. John Clark. 
 
 JUMBLES NO. 1. 
 
 2 cups sugar, 1 cup butter, 4 eggs. 1 teaspoon baking poAvder. 1 
 teaspoon Koyce's vanilla, flour enough to roll. 
 
 Mrs. Ada Partridge. 
 
 JUMBLES NO. 2. 
 
 21/2, cups sugar, 1 cup butter. 4 eggs. 3 tablespoons vinegar, ^A 
 teaspoon soda, flavoring, flour enough to roll. C. E. J. 
 
 JUMBLES NO. 3. 
 
 21/2 cups pulverized sugar. % cup butter. 4 eggs, 1 tablespoon 
 vinegar, 1 small teaspoon soda, a little nutmeg, flour enough to roll ; 
 sprinkle sugar over them and bake. Mrs. Lucy Hall. 
 
 LEMON SNAPS. 
 
 1 cup sugar, % cup butter, 1/2 teaspoon soda dissolved in 2 tea- 
 spoons hot water, flour enough to roll thin; flavor with Royce's ex- 
 tract of lemon. IMrs. E. Tj. C. 
 
 PEPPER NUTS.. 
 
 1 pound sugar, ^'U pound butt(^r, 5 eggs, l/o teacu]; milk, 2 tea- 
 spoons baking powder; flour enough to roll. E. G. R. 
 
 SAND TARTS. 
 
 Rub 2 pounds granulated sugar and 2 pounds flour well togeth- 
 er; then rub in ly^ pounds butter; wet the whole with '" eggs well 
 beaten; form into a loaf and let stand in a cool place over night to 
 harden ; roll very thin ; cut out and wash the top of (nich cake with 
 )nilk and the yolk of an egrt^ mixed together; sprinkle with sugar 
 find cinnamon and chopped almonds or peanuts. These tarts will 
 keep a long time if kept in a tight tin box. Mrs. P. P. Leche. 
 
192 THE WARREN COOK BOOK 
 
 SAND TARTS, NO. II. 
 
 2 well beaten eggs, 11^ cups sugar, % cup butter, then fill cup 
 with sour milk, 1 teaspoon soda ; flavor with Royce 's nutmeg or 
 orange. Aresta Beatty. 
 
 LITTLE CAKES 
 
 COCOANUT BALLS. 
 
 Use Mrs. Connaro's recipe for White Cake; bake in one layer; 
 cut into small squares ; cut off the corners ; roll in icing and then in 
 shredded cocoanut. Mrs. Richards. 
 
 DROP CAKES. 
 
 lyo cups sugar, l^ cup sour milk, 1 cup currants, y^ cup butter, 
 
 3 cups flour, 2 eggs and a level teaspoon soda. Mrs. J. W. Kitchen. 
 
 DROP COOKIES. 
 
 1 cup sugar, 1 cup molasses, % cup shortening, 2 eggs. 2 heaping 
 teaspoons soda, 2 teaspoons ginger, spices to taste, 14 cup cold water, 
 
 4 cups flour, a little salt, raisins if liked; drop from a teaspoon on 
 buttered dish. Miss Winger. 
 
 DROP FRUIT COOKIES . 
 
 1 pound powdered sugar, 4 large eggs, beat the whites ; Y^ pound 
 citron, rind of 1 lemon grated, 1 teaspoon cloves, 1 teaspoon nutmeg, 
 ] teaspoon cinnamon, 1 scant teaspoon soda dissolved in boiling 
 water, 1 pound flour, 1 qt. fruit, (figs, nuts and raisins), 2 tablespoons 
 coffee. (No shortening.) Drop with teaspoon on buttered tin. These 
 cookies will keep for weeks. ]\Irs. Volbrecht. 
 
 GINGER CAKES NO. I. 
 
 1/2 cup brown sugar, 1 cup molasses. 1 cup butter, 1 teaspoon 
 each of cinnamon and ginger, 1/0 teaspoon cloves, % teaspoon soda 
 dissolved in a cup of boiling water, 2iA cups flour; add 2 well beaten 
 eggs the last thing before baking; bake in gem pans or in a loaf. 
 
 Mrs . Trunkev . 
 GINGER CAKES NO. II. 
 
 1 cup molasses, % cup brown sugar, l^ cup butter, 2V2 cups 
 flour. 1 beaping teaspoon soda, 1 cup boiling water, i/o, teaspoon cin- 
 namon. Yi teaspoon each of nutmeg, cloves and allspice, 2 eggs light 
 ly beaten and added last. Mrs. G. B. Nesmith. 
 
 LEMON QUEENS. 
 
 V2 cup butter, 1 cuj^ sugar, 1 tablespoon lemon juice, grated 
 rind of 1 lemon, scant teaspoon soda, 1 saltspoon salt, 4 eggs, IV2 
 cups flour; makes 18 cakes. Mrs. W. J. Richards. 
 
COOKIES, DOUGIIXFTS. LITTLE CAKES, ETC. 193 
 
 MOCHA TARTS. 
 
 Use any good white cake recipe; bake in thin layers and cut into 
 small cakes and put 2 or 3 together, (according to thickness) witii 
 TJiis filling: 
 
 % cup sugar, i/j cup flour, Vs teaspoon salt, 2 eggs. 2 cups 
 scalded milk, 1 teaspoon Royce's lemon extract; mix dry ingred- 
 ients; add eggs slightly beaten and then j^our on the scalded millc;. 
 cook fifteen minutes in double boiler or until thick; cool and flavor. 
 
 Cover the little cakes with this frosting: To 1/. cup butter, add 
 l\'-2 cups powdered sugar gradually and beat until creamy; add 1 
 cup of the cream filling which has been cooled, li/o squares of Bak- 
 er's chocolate melted and y^ teaspoon Royce's vanilla. 
 
 Mrs. N. A. Watson, Erie. 
 
 MARGUERITES. 
 
 lA cup sugar, enough water to moisten; let boil until ropej'; 
 stir syrup into the white of 1 i^gg whipped to a stiff froth ; add a 
 pinch of cream of tartar and beat same as for frosting; stir in 1 cup 
 chopped English walnuts; spread on any kind of crackers (not 
 salted) and place in oven to brown. These are nice and will often 
 take the place of cake. iMrs. D. AY. Ames. 
 
 NEVER FAIL CAKES. 
 
 1 cup sugar, !/> cup sweet milk, 2 teaspoons baking powder, Y^ 
 cup butter, 2 eggs, ly^ cups flour; cream butter and sugar; add milk; 
 then beaten yolks; then the flour; stir thoroughly and add the well 
 beaten whites; flavor with Royce's extract; stir evenly and bake in 
 gem tins in a moderate oven. ]\Irs. Whitcomb. 
 
 NUT CAKES. 
 
 2 cups sugar. 2 eggs. 1/0 cup butter. 1 cup milk. 1 cup chopped 
 raisins, 1 cup chopped Avalnuts, 2 cups flour, 2 teaspoons baking pow- 
 der; beat butter and sugar to a cream; add eggs well lieaten : then 
 .iiilk. flour and baking powder, and last the raisins and nuts; bake 
 in tins in moderate oven; when cold put on chocolate icing and add 
 half a walnut. IMrs. Af. Strelitz. 
 
 OATMEAL MACAROONS. 
 
 1 level tablespoon butter. 1 cup sugar. 2 eggs well beaten, 2 cups 
 oatflakes, 1 teaspoon baking powder, 1 teaspoon Royce's vanilla or 
 any flavor desired; cream the butter and sugar; add the baking 
 powder to the oatflakes; mix all well together; add the flavoring- 
 add eggs last; beat all together; drop on warm tins and bake. 
 
 Mrs. F. P. Hue. 
 
194 THE WARREN COOK BOOK 
 
 PEANUT MACAROONS. 
 
 1 cup sugar. 1 eiip eliopped peanuts, 2 tablespoons tlour, Avhites 
 of 2 eggs, pinch of salt ; bake in very slow oven. 
 
 ]\rrs. Hoffer, Jamestown. 
 
 ROCK BISCUIT. 
 
 lyo cups sugar. % cup buttca-, :\ eggs, 1 eup raisins. 1 eup 
 chopped nuts, i/i; cup currants. 4 tablespoons sweet milk. 1 small tea- 
 hpuon baking powder, Vi teaspoon cinnamon, a little nutmeg and a 
 few drops each (»f Roj^ce's extract of lemon. ,;range, Naniila and al- 
 mond, 2 cups of flour or a little more if necessary to make stiff 
 enough for sinall drop cakes, 1 teaspoon batter dr-opped on a greasetl 
 l)an . Mrs. C. 11. Smith. 
 
 TAYLOR COOKIES. 
 
 1 pt. molasses. ] pt. brown sugMi'. 1 ])t. butter; boil tou'ether five 
 minut(^s. v.hen cold add Vj pt- sweet milK'. 1 tablespoon soda, 1 table- 
 spoon cinnamon. 3 eggs, 4 scant cups fl(uir; bake in gem pans or 
 drop by spoonfuls on a large pan. AVill keep for any length of time. 
 
 Mrs. W. M. Robertson. 
 
 DOUGHNUTS 
 
 DOUGHNUTS. 
 
 1 cup sugar, i/o cup butter. 3 eggs well beaten, 1 cup sweet milk, 
 8 teaspoons baking powder, a little nutmeg, flour enough to roll eas- 
 ily; fry in hot lard. ' ATrs. J. AV. Crawford. 
 
 COMMON DOUGHNUTS. 
 
 1 large cuj) sugar, 5 or 6 tablespoons melted lard 2 eggs well 
 beaten, fi/. cups sour milk. 1 teaspoon soda, a little nutmeg, and Hour 
 enough to roll easily; fry in boiling lard. jMrs. W. J. Richards. 
 
 CRULLERS NO. 1. 
 
 1 cup sugar, i/. cup sweet milk. 2 tablespoons butt(>r, 3 eggs, ^z- 
 teaspoon soda, nutmeg and salt; mix quite stiff: roll thin; cut in 
 strips about 3 inches long and !•/- inch wide; cut those up in 4 
 strips; fold the ends together and frv as fried cakes. 
 
 Mrs. M. E. Pickett. 
 
 CRULLERS NO. 2. 
 
 3 eggs, 4 tablespoons melted lard, 1 cup sugar, (i tal)lespoons 
 milk, flavoring, 2 teaspoons baking powder, flour to roll iiieelv and 
 fry- Mrs. Wilbur. 
 
COOKIES, DOUGHNUTS. LITTLE CAKES, ETC. 195 
 
 CRULLERS NO. 3. 
 
 1 egg. 1 tablespoon butter, 1 tablespoon sugar, flour to roll niee- 
 ]v: fry in Very hot lard and sprinkle with sugar. 
 
 Mrs. S. J.Franklin. 
 
 DELICIOUS DOUGHNUTS. 
 
 '[I/2 cups pulverized sugar, butter the size of large walnut. 1 eup 
 sweet milk, 2 eggs; cream the butter and sugar; beat the eggs in a 
 bowl and add to them the milk ; then pour slowly onto the creamed 
 sugar, beating in a little at a time ; add II4 cups sifted 
 flour and beat smooth; into I/2 eup flour mix 2 teaspoons 
 baking powder and a little grated nutmeg, and add to the mixture, 
 following with flour enough to stiffen for rolling out. These dough- 
 nuts have a ''melt in your mouth" quality if directions are carefully 
 followed. " Mrs. S. W. Tait, Montpelier, Ind. 
 
 FRIED CAKES. 
 
 1 qt. flour, 2 eggs, 1 cup sugar, 2 tablespoons butter, 1 cup sweet 
 milk, 1 teaspoon baking powder, nutmeg and salt to taste ; mix soft 
 as can be handled ; roll and fry. Mrs. M. E. Pickett. 
 
 FRIED CAKES NO. 2. 
 
 1 cup granulated sugar, 1 cup confectionary sugar, i/o cup lard 
 and butter mixed scant), II/2 cup sweet milk, 3 eggs, 3 teaspoons 
 baking powder in 2 cups flour, little nutmeg; add sufficient flour to 
 roll out ; not too hard ; when fried roll in confectionary sugar. 
 
 Mrs. Tees. 
 
 RAISED DOUGHNUTS NO. 1. 
 
 1 pt. milk, scalded, 1 eup sugar, 1 egg, a little salt, 2 
 tablespoons melted butter, 1 yeast cake, or i/o cup of home made 
 yeast; mix egg, sugar and butter together; when milk is cool stir 
 into it; put in yeast and flour to make stiff sponge; let get very 
 light; mould and roll out; cut in squares; put them on buttered 
 plates; let get very light; then fry. Mrs. J. 0. Parndee. 
 
 RAISED DOUGHNUTS NO. 2. 
 
 2 eggs, 11/0 cups sugar, 1 small cup butter, 2 pts. potato yeast, 
 14 teaspoon soda, a little salt, flour to stiffen enough to stir with 
 spoon; stir at night and let raise until morning; roll and cut out 
 and let raise again until very light ; makes 4 dozen . 
 
 Mrs. P. E. Sonne. 
 
196 THE WARREN COOK BOOK 
 
 CREAM PUFFS. 
 
 Let 1 Clip liot water and i/. cup butter eonie to a boil and stir 
 in ] cnp flour; when cool add 3 eggs without beating; drop in a 
 dripping pan and bake twenty or twenty-five minutes ; cut and (ill. 
 
 Cream for Puffs — Let 1 pt. milk come to a boil and stir in 2 
 eggs, 1 cup sugar, i/o cup flour beaten together with a little cold 
 milk; boil until thick and flavor with Royce's vanilla. 
 
 Mrs. W. J. Richards. 
 
COOKIES, DOUGHNUTS. LITTLE CAKES, ETC. ig^ 
 
198 
 
 THE WARREN COOK BOOK 
 
 DRINKS 
 
 Miss Lora Alden 
 
 COFFEE . 
 
 Coffee for family use should be bought in small quantities, 
 freshly roasted and if one has a coffee mill, ground at home as need- 
 ed, because after being ground unless kept air tight, it quickly de- 
 teriorates. If not bought in air tight cans with tight fitting cover, 
 it should be emptied into canister as soon as brought from the gro- 
 cer's. 
 
 Coffee may be served as filtered coffee, infusion of coffee, or de- 
 coction of coffee. Commonly speaking, boiled coffee is preferred, 
 and is more economical for the consumer. According to the way in 
 which it is to be made, coft'ee is ground fine, medium and coarse. In 
 making filtered coffee it should be ground fine, for boiled, coarse or 
 medium . 
 
 FILTERED COFFEE. 
 
 I cup finely ground coft'ee, 6 cups boiling water; place coffee 
 in strainer, strainer in coffeepot, and pot on the range ; add gradual- 
 ly^ boiling water and allow it to filter; cover between additions of 
 water. If desired stronger, re-filter ; serve at 02ice with cut sugar 
 and cream ; put sugar and cream in cup before hot coffee. If creairi 
 is not obtainable, scalded milk may be substituted. 
 
 Mrs. Farmer in Boston Cook Book. 
 
 BOILED COFFEE. 
 
 II tablespoons coffee, 1 egg, 10 cups water (boiling) ; beat the 
 egg; add a. little cold water and mix with the coffee; turn into coffee 
 pot; pour on boiling water and stir thoroughly; boil for three min- 
 utes ; place on back of the stove for ten minutes, where it will keep 
 hot but not boil ; serve at once. Mrs. Rankin. 
 
 TO MAKE COFFEE FOR ONE. 
 
 Allow 2 tablespoons ground coffee to 1 cup of cold water; add 
 coffee to cold water; cover closely and let stand over night. In the 
 niorning bring to boiling point. 
 
 AFTER DINNER COFFEE. 
 
 For after dinner coffee use twice the quantity of coffee, or half 
 the amount of liquid given in other recipes ; serve in after dinner 
 coffee cups, with or without cream and sugar. 
 
DRINKS. 199 
 
 CAFE' GLACE'. 
 
 1 qt. black coffee, 1 qt. inilk (heated but not boiled) ; sweeten 
 with 3 tablespoons powdered sugar; turn mixture in ice cream 
 freezer as for sherbet, only long enough to mix; chill thoroughly; 
 about 5 or 6 minutes; serve in high glasses, adding to t-acli. if liked, 
 a tablespoon of sweetened whipi^ed cream. 
 
 Jamestown Cook Book. 
 
 BRAN COFFEE. 
 
 8 cups clean wheat bran (get at a mill), 2 cups oat flake, 1 cup 
 corn meal; mix together; then stir in % cup Porto Rico molasses; 
 mix with hands like pie crust to aovid having it lumpy; put in drip- 
 per and place in a hot oven; stir every five or ten miinites for IV2 
 or 2 hours, when it will be a nice brown. Be careful to avoid burn- 
 ing. 
 
 BRAN COFFEE. 
 
 Use a tablespoon of the above mixture to a person, and put in 
 a tarleton bag in either hot or cold vv^ater. A bit of butter size of 
 bean will prevent boiling over. Let boil at least i/> hour. This coffee 
 warmed over is even better than at fii'st. ]\[rs. J\I. J. Danfnrth. 
 
 TEA. 
 
 Black Tea is made from leaves which have been allowed to fer- 
 ment before curing. Green Tea is made from unfermented leaves 
 artificially colored. Freshly boiled water should be used for nuiking 
 tea. Boiled, because below the boiling point the stimnlating prop- 
 .-i'ty, theine, would not be e;ctraeted. Freshly boiled, because lon^ 
 cooking renders it flat and insipid to taste on accpunt of escape of 
 its atmospheHc gases. Tea should always be infused, never boiled. 
 Long steeping destroys the delicate flavor by developing a larger 
 amount of tannic acid. 
 
 HOW TO MAKE TEA. 
 
 3 teaspoons tea, 2 cups boiling water; scald an earthen or china 
 tea pot: put in tea, and pour on l)oiling water; let it stand in a 
 ^varm place for five minutes. 
 
 i\rrs. Farmer in Boston Cook Book. 
 
 RUSSIAN TEA. 
 
 Follow recipe for making tea. Russian tea may he served hot 
 or cold, but always without milk. A thin slice of lemon, from which 
 seeds have been removed, or a few drops of lemon jnice is allowed 
 for each cup; sugar is added according to taste. Each cup can also 
 be garnished with a preserved strawberry or a candied cherry. 
 
 Lora E. Alden. 
 
200 THE WARREN COOK BOOK 
 
 ICED TEA, 
 
 After making the tea, strain into glasses i/j full of craeked ice; 
 sweeten to taste. Mrs. Clough. 
 
 TEA PUNCH. 
 
 ]\Iake as much tea as you think you will need, using Oolong; pour 
 this in punch bowl over large cake of ice ; then add lemon and 
 orange juice and small frait in season as for any punch. 
 
 Mrs. C. B. Salyer. 
 
 COCOA AND CHOCOLATE. 
 
 Many people who cannot drink tea or coffee, find cocoa indis- 
 pensible. Invalids and those of weak digestion can take cocoa where 
 chocolate would prove too rich. 
 
 COCOA. 
 
 11/2 tablespoons prepared cocoa, 2 tablespoons sugar, 2 cups 
 boiling water, 2 cups milk, few grains salt; scald milk; mix cocoa, 
 sugar and salt ; dilute with i/o cup boiling water to make smooth 
 paste ; add remaining water and boil one minute ; turn into scalded 
 milk and beat two minutes, using Dover egg beater. 
 
 CHOCOLATE. 
 
 1 qt. milk, 3 ounces Baker's Chocolate; cut in small pieces, -3 
 tablespoons sugar, pinch of salt ; boil all together for ten minutes . 
 then take from fire; add 4 or 5 dfops Royce's vanilla and beat with 
 Dover egg beater until smooth ; serve with whipped cream. 
 
 Mrs. A. R. Blood. 
 
 CHOCOLATE OR COCOA. 
 
 Mix together 1,2 t-up of sifted flour, 1/. cup granulated sugar and 
 % teaspoon salt ; put into a sauce pan I/2 cup chocolate, finely shav- 
 ed (or cocoa) ; add 1 qt. boiling water; stir until dissolved; add the 
 flour, sugar and salt, and boil gently, stirring constantly five min- 
 utes ; then stir in 1 qt. boiling milk, and serve with or without 
 whipped cream. This will make 12 cups. Mrs. Friday. 
 
 FRUIT DRINKS 
 
 LEMONADE. 
 
 1 cup sugar, i/-- cup lemon juice. ] pt. water; make syrup by 
 boiling sugar and water twelve minutes ; add fruit juice ; cool and 
 dilute with ice water to suit taste. Lemon syrup may be bottled and 
 kept on hand to use as needed. 
 
DRINKS. 201 
 
 LEMON SYRUP. 
 
 5 pounds white sugar, 2 ounces citric acid. 1 ounce of tartaric 
 acid, Vo ounce epsoiu salts, the juice and grated rind of -4 lemons, 
 3 pts. boiling water; put the sugar in a })reserving kettle; add the 
 acid dry to the sugar; pour the boiling water on and add the juice 
 and rind of the 4 lemons. When all is dissolved and quite cold, stir 
 tlie well beaten whites of 2 eggs, and the juice of 2 more lemons; 
 strain through muslin and bottle. ^Mrs. K. ~\V . Stuart. 
 
 LEMONADE WITH EGG. 
 
 Squeeze the juice of V- lemon m a glass; add sugar. 1 raw egg, 
 ice and water; shake vigorously, using a "shaker." This beverage 
 is largely used by boating men, runners and athletes generally. 
 
 PINEAPPLE LEMONADE. 
 
 1 pt. water, 1 cup sugar, 1 qt. ice water, 1 can grated pineapple, 
 jnice 8 lemons; make syrup by boiling water and sugar ten minutes; 
 add pineapple and lemon juice; cool; strain and add ice Avater. 
 
 ORANGEADE. 
 
 Make syrup as for lemonade; sweeten orange juice with syrup, 
 and dilute by pouring over crushed ice. 
 
 ORANGEADE NO. II. 
 
 Put in a large tumbler the juice of IVo oranges, 2 tablespoons 
 sugar, 1 teaspoon lemon juice; fill the glass with ice water. 
 
 FRUIT LEMONADE. 
 
 This is made by adding fresh fruits of all kinds to strong lemon- 
 ade, and if boiling water is used, letting it stand till cold before add- 
 ing the ice, it will be found much more delicious. 
 
 STRAWBERRY SYRUP. 
 
 Take fine ripe straw])erries and press the juice through a clotli. 
 To each pint of juice add 1 pt. simple syrup and boil gently for an 
 liour; remove from the fire, and when cool, bottle the mixture, seal- 
 ing the cork; serve mixed with water to taste in glasses half filled 
 with cracked ice. 
 
 FRUIT PUNCH. 
 
 1 cup water, 2 cups sugar, 1 cup tea infusion, 1 qt. Apollinaris, 
 2 cups strawberry syrup juice. 5 lemons, juice of -5 oranges, 1 can 
 grated pineapple, 1 cup candied cherries; nuike syrup by boiling 
 water and sugar ten minutes ; add tea, strawberry syrup, lemon 
 
202 THE WARREN COOK BOOK 
 
 juice, orange juice and pineapple ; let stand thirty minutes : strain 
 and add ice water to make IY2 gallons of liquid ; add cherries and 
 apollinaris ; serve in punch bowl with large piece of ice. This quan- 
 tity will serve 50. 
 
 FRUIT PUNCH. 
 
 While fresh fruits are always preferable, canned berries and 
 pineapple may be substituted ; steep 2 generous teaspoons of tea 
 in 2 qts. boiling water for five minutes; strain and add 1 pound of 
 lump sugar, stirring until thoroughly dissolved; grate 8 lemons and 
 extract all the juice ; cut 3 oranges into slices ; shred 1 pineapple ; 
 slice 5 bananas very thin and hull 1 pt. strawberries. When the 
 tea is cold add all of the fruit, and let stand in the refrigerator for 
 several hours. Place a cube of ice in the punch bowl; pour the 
 mixture around it and when well chilled serve in punch glasses. 
 To get the best results from the pineapple, peel and remove the eyes ; 
 tear apart with a silver fork ; reject the cores ; sprinkle with sugar 
 ?.nd let stand on ice for twelve hours. 
 
 TUTTI FRUTTI PUNCH. 
 
 Boil together for five minutes 1 qt. water and 1 pound sugar; 
 add the grated rind of 2 lemons and 4 oranges and continue boiling 
 for ten minutes longer ; strain the syrup through cheese cloth and 
 add 1 qt. cold water ; extract the juice from the lemons and oranges ; 
 strain and mix with 2 dozen malaga grapes cut in half and seeded, 
 2 slices tangerine oranges, 4 slices of pineapple, and 1 banana cut 
 into slices. 
 
 CANTON PUNCH. 
 
 Boil 4 cups water, 1 cup sugar and V2 cup Canton ginger cat fine 
 for twenty minutes; strain and a'hi i/i cup lemon juice and Vi cup 
 orange juice. Wheii ready to serve, pour over a block of ice and 
 add 1 qt. charged water. 
 
 CURRANT PUNCH. 
 
 Wash thoroghly 1 ([t. red currants adding Vo the quantity of red 
 raspberries and pour over 1 pt. l^oiling water; cover the trait closely 
 and M'hen cold press through a sieve, stirring in IY2 "ups sugar, 1 
 tablespoon white wine vinegar and the juice of 1 orange. Thorough- 
 ly chill and serve in slender glasses Y^ filled with shaved ice; add to 
 ( ach glass a small sprig of fresh mint. 
 
 MINT PUNCH. 
 
 Cho]) fine 1 dozen stalks of mint ; add i/o cup sugar and the 
 juice of 2 lemons; jam thoroughly and let stand one hour, stirring oc- 
 casionall}^; then strain and add the juice of 4 more lemons, I/2 cup 
 
DRINKS. 205 
 
 sugar and 1 pi. water (reduced to a syrup), the yellow rind of 2 
 lemons sliced, and some freshly cut mint; stir well and just before 
 serving, add 1 qt. shaved ice and 2 qts. ginger ale. 
 
 Elizabeth AV. Marvin, in Jamestown Cook liook. 
 
 RASPBERRY PUNCH. 
 
 Juice fnnn 1 qt. can of red raspberries, juice of 5 lemons, pulp 
 of 2 oranges and 2 bananas diced. To these add enough water to 
 make a good drink; sweeten to taste and serve ice cold. 
 
 Mrs. Downing. 
 
 RASPBERRY MINT. 
 
 To 1 qt. lemonade add V2 t;up of raspberries and the leaves front 
 a sprig of mint ; chill for two hours and serve in tall glasses, each of 
 which is garnished with a floating sprig of mint. 
 
 "Good Housekeeping."' 
 
 RASPBERRY VINEGAR. - 
 
 To 6 qts. red raspberries allow 1 scant qt. white wine vinegar; 
 pour the vinegar over thef ruit in a stone jar; cover and stir the 
 fruit once every day for four or five days ; then strain through a jelly 
 bag ; boil allowing 1 pt. sugar to every pint of juice ; skim off the 
 scum that rises; cook until the consistency of syrup. When cold, 
 bottle, cork and seal. Mrs. D. Shear. 
 
 GINGER ALE FRAPPE. 
 
 Cut into odd little spiral twists the skin from A lemons, adding 
 a pinch each of cinnamon, nutmeg, allspice and whole cloves, 1 large 
 cup granulated sugar, a cup of flaked pineapple and 2 sliced oranges. 
 alloAving the fruit puree to stand in a cold place for at least three 
 hours : then turn into a large stone pitcher, pouring in slowly 3 pts. 
 ginger ale and 14 glass blackberry juice from cooked berries; serve 
 while it effervesces in small chilled mugs. 
 
 ' ' Good Ilousekeei ) i n g. ' ' 
 
 CIDER EGG NOG. 
 
 To each qt. sweet cider allow 4 eggs; beat the yolks until they 
 assume the consistency of cream ; beat the whites to a stiff froth ; 
 stir together the cider and beaten yolks and sweeten to taste ; stir in 
 half the beaten whites and season lightly with grated nutmeg; stand 
 in ice until very cold; serve in punch glasses with a teaspoon of me- 
 ringue on top of each glass. 
 
 GRAPE JUICE. 
 
 Pick Concord grapes from the stem; wash the grapes and heat 
 them, stirring them all the time. When broken pour into a jelly bag 
 
204 THE WARREN COOK BOOK 
 
 and allow the juice to drip from the grapes ; measure and add ^4 the 
 amount sugar; cook juice and sugar until they reach the boiling 
 point; pour into hot bottles; cork and seal immediately. Less sugar 
 may be used . Miss L . DeForest . 
 
 WELCH'S GRAPE PUNCH. 
 
 Take the juice of 2 lemons, the juice of 1 orange, (pineapple 
 juice will improve it), 1 pt. Welch's grape juice, 1 small cup sugar 
 and 1 pt. water. " Mrs. W. M. Hoffer. 
 
 HOW BOILED WATER MAY BE MADE PALATABLE. 
 
 FIRST, Take exactly 2 gallons of water. If the water is not 
 clear, beat up the white of 1 egg and add to the water before boil 
 uig. This will gather up every particle of foreign matter in the 
 water and carry it to the bottom of the vessel. The water should he 
 1)rought to a brisk boil and then stood aside to cool and settle. 
 
 SPjCOND, Pour off the clear water and stir into it a level tea- 
 spoon of bicarbonate of soda ; then stir in % teaspoon of hydrochloric 
 acid. This will make the water perfectly safe, sparkling and re- 
 freshing without any flat taste. Cassius Gillette. 
 Chief of the Bureau of Filtration of Philadelphia. 
 
ICE CREAM, ICES, ETC. 205 
 
 ICE CREAM, ICES, ETC. 
 
 Mrs. A. R. Blood 
 
 Under frozen dishes we include : 
 
 Ice Cream — Thin cream or custard foundation, sweetened, flavor- 
 ed and frozen. 
 
 Water-ice — Any fruit juice, diluted with water, sweetened and 
 frozen . 
 
 Sherbet — AYater Ice to which has been added gelatine or whites 
 of eggs. 
 
 Frappe — Water Ice frozen only to the consistency of mush. 
 
 JNIousse or Parfait — Cream, whipped, flavored and sweetened, 
 placed in moulds, packed in ice and salt and allowed to stand three 
 or four hours. 
 
 DIRECTIONS FOR FREEZING DESSERTS. 
 
 Frozen dishes are perhaps the easiest desserts to be prepared if 
 one is provided with a good freezer, ice shave, or burlap bag and axe, 
 sufficient ice and coarse salt. Snow may be used instead of ice, but 
 as it is not easily acted upon by the salt, pour water upon the snow 
 and salt until it is slushy. Never draw off the salt water until the 
 mixture is frozen unless there is danger of its getting into the can, 
 for this salt water is what effects freezing. 
 
 Shave ice, or if you haven't an ice shave, put the ice in a burlap 
 bag and pound it fine with the broad side of an axe. Adjust can con- 
 taining mixture to be frozen in the wooden tub, fasten the crank, 
 and give it a turn to see that the can fits in the socket. Allow three 
 measures of ice to one of salt for ice cream, sherbet or water ice, 
 while equal parts of ice and salt should be used for freezing frappe, 
 and packing mousse or parfait. If only a small quantity is to be 
 frozen, the ice and salt need come but little higher in the tub than 
 the mixture in the can, otherwise fill tub to top of can. As the mix- 
 lure increases in bulk when freezing, the can should never be more 
 than 34 filled. Turn the crank slowly and steadily until it goes pret- 
 ty hard. After mixture is partly frozen the crank may be turned 
 more rapidly. Add more ice and salt as needed. In freezing water 
 ices turn the crank slowly for a few minutes, then rest for about five 
 minutes, turn slowly again and again rest. Continue this until the 
 water ice is frozen quite hard. It requires a much longer time to 
 freeze water ice than ice cream. If you are making a sherbet in- 
 stead of a water ice turn dasher rapidly until the mixture is frozen 
 pretty hard. After mixture is frozen, draw off water; remove 
 
206 THE "WARKEN COOK BOOK 
 
 dasher ; with a large wooden spatula scrape the cream from the sides 
 of the can, then beat and work it for a number of minntes ; put lid 
 on the can, with a cork in the opening; repack with icf and salt, us- 
 ing now four measures of ice to one of salt; cover the tub with a 
 piece of carpet or with newspapers and set away for one or two hours 
 to ripen. Water ices and sherbets should be given three or four 
 hours for this ripening process, by which we mean the blending of 
 the different ingredients. When ready to serve, dip can in cold 
 water, wipe, then turn cream out on a dish. If you wish to mould 
 the frozen mixture, do not freeze too hard. Fill the mould or form 
 with the mixture, being careful to fill every part of the mould. Cover 
 with buttered paper, buttered side up. Put on cover and press down. 
 Kepack in salt and ice. 
 
 ICE CREAM 
 
 • ALMOND ICE CREAM. 
 
 1 qt. cream, 1 qt. milk, 2 cups sugar; scald sugar and milk witli 
 2 tablespoons Chalmer's gelatine which has been soaked in cold milk, 
 let cool ; add cream and 1 cup chopped almonds and freeze. 
 
 Mrs. W. W. Rankin. 
 
 ANGEL ICE CREAM. 
 
 Whip the whites of three eggs to a stiff froth, and put % cup 
 each of sugar and water into a saucepan over the fire ; stir until the 
 sugar is dissolved; then cook slowly without touching until a little 
 dropped into cold water will form a ball when rolled between the 
 fingers; pour the hot syrup slowly on the egg white"?, beating con- 
 55tantly. When cold add 1 pt. whipped cream, and any desired 
 flavoring; freeze. Mrs. L. G. Noyes. 
 
 BANANA ICE CREAM. 
 
 4 eggs, 1 qt. cream, 1 qt. milk, 6 bananas, 1 pound sugar; peel; 
 Tnash and then beat the bananas until they become a paste. Allow the 
 milk to come to a boil; add the beaten eggs- and sugar; then add 
 cream and when cold freeze ; add the bananas when the cream is par- 
 tially frozen. Pineapples, strawberries or any other fruit inay be 
 used instead. Mrs. S. E. Walker. 
 
 BANANA ICE CREAM II. 
 
 1 qt. cream, % pound sugar, 3 good sized bananas ; put 1 pt. 
 of the cream into a farina boiler. When hot, add the sugar, stir un- 
 til dissolved, and stand aside to cool. When cool add the remaining 
 pt. of cream ; turn into freezer and begin to freeze ; pare the ban- 
 anas and cut out the centers with their seeds ; mash the remainder 
 to a smooth paste, and turn into the cream when latter is nearly 
 frozen; flavor the cream with a little Royce's vanilla. 
 
 Mrs. W. IT. Filler. 
 
ICE CREAAr, ICES, ETC. 20? 
 
 BISQUE ICE CREAM. 
 
 Make custard as for Vanilla Ice Cream II.; add 1 qt. cream, I 
 teaspoon Royce's vanilla, and 1 cup chopped hickory nuts or Eng- 
 lish walnut meats; then freeze. Miss Farmer. 
 
 CARAMEL ICE CREAM WITH ALMONDS. 
 
 1 ^-enerous pt. milk, 1 scant cup sugar, 1/5 cup Hour. f)inch of 
 s;alt, 2 eggs, I qt. cream, 1 cup sugar (caramelized), 1 tablespoon flav- 
 oring; put the milk in a double boiler and let come to a boil; beat 
 the first cup of sugar, the flouu, salt and eggs together and stir into 
 the boiling milk; cook twenty minutes, stirring most of the time. 
 "When this has been cooking about fifteen minutes, earamalize the 
 second cup of sugar by putting the sugar in an iron or granite sauce- 
 pan over the fire and letting it melt and brown; turn this while still 
 smoking hot into the custard, which by this time will have cooked 
 twenty minutes; mix thoroughly and remove from the fire. "Whe.u 
 cool, strain; add the qt. cream and the flavoring and freeze. 
 
 Mrs. W. H. Filler. 
 
 CARAMEL ICE CREAM. 
 
 1 qt. cream, 2 cups milk, ^y^ cups sugar, 1 tablespoon Hour, Ys 
 tablespoon salt. 1 egg; mix flour, half of sugar, salt and egg: add milk 
 gradually. AYhen thick add remaining part of sugar which has been 
 caramelized; cook twenty minutes. When custard is cool add cream 
 and 1 cup chopped almonds. Miss Charlotte Young. 
 
 CHOCOLATE ICE CREAM. 
 
 1 qt. thin cream, 1 cup sugar, ly^ squares Baker's chocolate, 1 
 (ablespoon Royce's vanilla; melt chocolate and dilute M-ith hot water 
 lo pour easily; add to cream; then add sugar, salt and flavoring, and 
 i'reeze. Mrs. L. II. Ensworth. 
 
 COFFEE ICE CREAM. 
 
 1 qt. cream, 1 cup sugar, 1 cup strong coffee ; mix and freeze. 
 
 Mrs. D. AV. Beaty. 
 
 FRENCH ICE CREAM. 
 
 In a double boiler scald 1 pt. milk; beat together 4 eggs and 1 
 cup sugar; stir slowly into scalded milk. When it thicke"is, strain 
 and set away to cool ; beat 1 pt. of cream to a froth ; add to the chilled 
 custard with 2 tablespoons of Royce's vanilla and freeze. 
 
 Mrs. W. D. Hinckley. 
 
 FROZEN PUDDING. 
 
 1 generous pt. milk, 2 cups granulated sugar, 1/. cud flour (scant 
 measure), 2 eggs, 2 tablespoons Chalmer's gelatine, 1 qt. cream, 1 
 
206 THE WARREN COOK BOOK 
 
 pound candied fruit, 1 tablespoon Royce's vanilla; let the milk come 
 to a boil ; beat the flour, 1 cup of sugar, and the eggs together, and 
 stir into the hot milk; cook twenty minutes; then add the gelatine 
 which has been soaked in cold water for one hour. When cool add 
 sugar, cream and vanilla; freeze ten minutes; then add fruit; fin- 
 ish freezing and pack for about two hours before using. 
 
 Mrs. F. P. Hue. 
 
 GINGER ICE CREAM. 
 
 To recipe for Vanilla Ice Cream, add i/o cup Canton ginger cut 
 in small pieces ; then freeze. Approved. 
 
 ICED RICE PUDDING WITH A COMPOTE OF ORANGES. 
 
 Rub y-2 cup rice well in a towel; put it on to boil in 1 pt. cold 
 water; boif 1/2 hour; drain; cover with 1 pt. milk, and boil V2 l^our 
 longer. Whife this is boiling, whip 1 pt. cream; add what drains 
 from the whipped cream to the rice and milk; press the rice througli 
 a wire sieve and return it to the farina boiler ; beat together the yolks 
 of 6 eggs and li/o cups sugar; then pour over the boiling rice; stir 
 well; return again to the fire and cook two minutes, or until it be- 
 pns to thicken; take from the fire; add 1 tablespoon Royce's ex- 
 tract of vanilla, and turn out to cool. AVhen cool, put into freezer 
 and freeze. When frozen, stir in the whipped cre.am; smootli down. 
 and let stand for two hours packed in salt and ice. 
 
 FOR THE COMPOTE . 
 
 Boil together for ten minutes 1 pound sugar and i^ cup water; 
 skim and add the juice (»f quarter of a lemon: peel 1 dozen sweet 
 oranges ; cut them in halves crosswise : cut out the cores with a sharp 
 knife; put a few pieces at a time in the hot syrup and lay them 
 out singly on a flat dish; pour over them the remaining syrup and 
 place on the ice to cool. To dish, lift the can from the ice and salt; 
 wipe carefully ; then wipe the bottom with a towel dipped in boiling 
 water, and turn pudding out on round dish ; heap the oranges on 
 top and around the base of the pudding, and pour the syrup over 
 them; serve immediately. Mrs. Blood. 
 
 LEMON BISQUE. 
 
 2 lemons, juice and grated rind, 1 qt. cream, 1 cup sugar; scald 
 cream with ^/o the sugar and cool ; dissolve rest of sugar in lemon 
 juice ; mix and freeze ; will serve about 12. Mrs. C. H. Smith. 
 
 MACAROON ICE CREAM. 
 
 To recipe for Vanilla Ice Cream, add 1 cup macaroons dried and 
 I)ounded; then freeze. Miss Farmer. 
 
ICE CREAM, ICES, ETC. 209 
 
 MAPLE ICE CREAM NO. I. 
 
 1 qt. cream, 1 largo cup thiclv iiiai)le syru[) ; mix and freeze. 
 
 Mrs. W. W. Rankin. 
 
 MAPLE ICE CREAM II. 
 
 5 eggs, 1 cup maple syrup, % pt. cream ; put syrup on stove ; let 
 come to boil ; then stir in beaten yolks ; stir until it thickens ; let 
 cool ; whip cream and whites ; add to custard and freeze. 
 
 Mrs. L. G. Noyes. 
 
 NOUGAT ICE CREAM. 
 
 3 cups milk. 1 cup sugar, yolks 5 eggs, 1 teaspoon salt. P/o cups 
 lieavy cream, whites 5 eggs, V;{ cup each pistachio, filbert, English 
 walnuts and almond meats, 1 teaspoon almond extract, 1 tablespoon 
 Royce's vanilla; make a custard of first 4 ingredients; strain and 
 cool ; add heavy cream beaten until stiff, whites of eggs beaten un- 
 til stiff, nut meats finely chopped, and flavoring; then freeze. 
 
 Mrs. Hiram C Jacobs. 
 
 PINEAPPLE ICE CREAM. 
 
 1 qt. cream, 1 pound sugar, 1 large ripe pineapple or 1 pt. can, 
 juice of 1 lemon; put 1 pt. of cream in a farina boiler with 1/4 the 
 KUgar; stir until the sugar is dissolved; take from the lire, and stand 
 aside to cool; pare the pineapple; take out the eyes; cut open and 
 take out the core; then grate the flesh; mix it Avith the rest of the 
 KUgar; stir unt'l the sugar is dissolved: a'ld the remaining pt. of 
 cream to the sweetened cream and freeze ; add the lemon juice to the 
 pineaijple and stir into the frozen cream; beat thoroughly; tiirn the 
 crank rapidly for five minutes; then remove the dasher; re-pack the 
 tub; cover and stand away for two hours to ripen. Tf canned pine- 
 apple is used, add the lemon juice to it, and simi)ly stir the whole in- 
 to the cream when cold, and freeze. Mrs. F. E. Sill. 
 
 PEACH ICE CREAM. 
 
 1 dozen best ripe peaches; peel and stone; ])lace in l)owl and 
 crush with 6 ounces pulverized sugar. Now take ] qt. rich cream ; 
 sweeten to taste and flavor with 1 teaspoon Royce's almond; when 
 the sugar is all dissolved put in freezer and when nearly frozen, add 
 the peaches. Give a few more turns to the freezer to harden. 
 
 :\Irs. F. C. Darling. 
 
 RASPBERRY ICE CREAM. 
 
 Prepare same as Strawberry Ice Cream, only using raspberries 
 instead of strawberries. Approved. 
 
210 THE WAREEN COOK BOOK 
 
 SNOW CREAM. 
 
 _ 1 cup cream, 1 cup sugar, 1 or 2 eggs beaten well together; then 
 stir in light snow until it is frozen as stiff as you wish. This is quick- 
 ly made and good. Mrs . C . A . Bettis . 
 
 STRAWBERRY ICE CREAM. 
 
 Put 3 pts. strawberries in a dish with 1 cup sugar and crush, 
 season 3 pts. cream with lyo cups sugar and freeze; wlien about froz- 
 en open the freezer and put in berries ; then freeze for about five min- 
 utes and pack for a few hours before serving. Miss Winger. 
 
 Many people prefer to use only the juice of berries. 
 
 VANILLA ICE CREAM NO. I. 
 
 1 qt. cieam, 1 cup sugar, 1 small teaspoon Royce's vanilla; mix 
 ingredients and freeze. Many people think the cream is smoother 
 and more velvety if half the cream is scalded with the sugar; then 
 allowed to cool, added to the remaining cream and frozen. 
 
 Mrs. A. R. Blood. 
 
 VANILLA ICE CREAM NO. II. 
 
 1 pt. milk, 1 cup sugar, y2 cup flour, scant, 2 eggs, 1 qt. cream, 
 .1 tablespoon Royce's vanilla. When the cream is added, add an- 
 other cup sugar ; let milk come to boil ; stir in the boiling milk the 
 first cup of sugar, the eggs and flour ; cook twenty minutes ; set 
 away to cool ; then add sugar, cream and the flavoring : freeze. 
 
 Mrs. Robert Sheldon. 
 
 CHOCOLATE SAUCE. 
 
 (To be served with Vanilla Ice Cream.) 
 1 square Baker's chocolate, 1 cup sugar, 1 tablespoon butter, Vi; 
 cup water, I/2 teaspoon Royce's vanilla; melt chocolate in double 
 boiler ; add the other ingredients excepting the vanilla and boil fif- 
 teen minutes. When ready to serve add vanilla. Serve hot. 
 
 Mrs. A. R. Blood. 
 COFFEE SAUCE. 
 (To be served with Vanilla Ice Cream.) 
 11/2 cups milk. 1/2 cup ground coffee, 1/. cup sugar, % table- 
 spoon arrowroot, few grains salt; scald milk with coffee, and let 
 stand twent.y minutes ; mix remaining ingredients and pour on grad- 
 ually the hot infusion which has been strained : cook five minutes 
 and serve hot. Mrs. Hiram Jacobs. 
 
 MAPLE SAUCE FOR ICE CREAM. 
 
 Maple syrup boiled down and thickened with a little corn 
 starch; serve hot. IVIrs. D. W. Beaty. 
 
ICE CREAM, ICES, ETC. 2 1 1 
 
 WATER ICES AND SHERBETS. 
 
 Any \vater-ice can be made into a sherbet by ad(]ing whites of 
 eggs, say 2 or 3 whites to every quart of the mixture to be frozen, 
 or 1 tablespoon of Chalmer's gelatine (1 teaspoon it' you use the 
 granulated gelatine) to a quart of the mixture. Some use a little 
 gelatine even with the eggs, thinking it gives smoothness and body. 
 On the other hand any sherbet can be made as a water-ice by omit- 
 ting eggs and gelatine. 
 
 BANANA SHERBET. 
 
 1 pt. milk, 1 pt. cream, 2 eggs, VL' dozen bananas sliced thin. 
 When ready to freeze add the juice of 4 lemons and 2 tablespoons of 
 lemon Jello dissolved in a little hot water. Mrs. E. R. Allen. 
 
 CHERRY ICE. 
 
 1 qt. water, 1 pound sugar, 1 pt. canned cherries, 1 tablespoon 
 Chalmer's gelatine; boil sugar and water together for five minutes; 
 add gelatine previously soaked in a little cold water to hot syrup; 
 let cool ; add juice of 2 lemons ; press cherries through the coarsest 
 meat chopper; then add them, juice and all to syrup and freeze. 
 
 Mrs. George Orr. 
 CRANBERRY FRAPPE. 
 
 1 qt. cranberries, 2 cups water, 2 cups sugar, juice of 2 lemons ; 
 cook cranberries and water 8 minutes; then force through a strain- 
 er ; add sugar and lemon juice ; freeze to a mush, using equal parts 
 of ice and salt. Mrs. Hiram Jacobs. 
 
 CURRANT SHERBET. 
 
 1 pt. currant juice, IY2 pts. water, 1 pt. sugar, 1 tablespoon 
 Chalmer's gelatine, juice of 1 lemon, pinch of salt; soak the gelatine 
 for % hour in cold water sufficient to cover it; then dissolve in Y2 
 pt. boiling water; mix it with the pt. of cold water, the sugar, salt, 
 lemon and currant juice, and freeze. Mrs. Filler. 
 
 GINGER WATER ICE. 
 
 4 cups water, 1 cup sugar, I4 pound Canton ginger, l/o cup 
 orange juice. % cup lemon juice; boil water and sugar fifteen min- 
 utes: add ginger cut in small pieces, and the fruit juice; cool and 
 freeze. If you wish only the ginger flavor, without the pieces of 
 ginger, boil the ginger with the sugar and water; add fruit juice; 
 when cool strain and freeze. Mrs. Blood. 
 
 LEMON ICE . 
 
 3 pts. water, V/o pts. sugar, rinds of 1 lemon and 1 orange, 
 juice of 4 lemons and 1 orange; boil sugar, rinds and water together 
 
2 1 2 THE WARREN COOK BOOK 
 
 twenty minutes ; strain and when cold, add the juices and whites 
 of 4 eggs; freeze. Mrs. L. G. Noyes. 
 
 LEMON SHERBET NO. I. 
 
 Boil in 1 qt. milk rind of 1 lemon and 1 pound suu^ar ; when cool 
 put in freezer and half freeze. Have ready the juice of 5 lemons 
 mixed with a little sugar and the whites of 3 eggs beaten to a stiff 
 froth ; add this mixture to the frozen milk in the freezer and freeze 
 solid. Mrs. A. D. Wood. 
 
 LEMON SHERBET NO. II. 
 
 1% pts. sugar, 3 pts. water, juice of 10 lemons, 2 tablespoons 
 gelatine ; boil the sugar, water and gelatine together twenty-five 
 minutes ; add the lemon juice ; strain and freeze. 
 
 Miss Valentine. 
 
 LEMON FRAPPE. 
 
 1 qt. milk, 4 lemons, 1 pt. cream, l^/o cups sugar, whites of 5 
 eggs ; heat milk with rind of 1 lemon and sugar ; cool and partially 
 freeze ; add juice of 4 lemons ; freeze ; add the eggs well beaten and 
 the cream whipped stiff. Mrs. Gruninger. 
 
 MINT ICE. 
 
 Boil together 1 qt. water and 1 cup sugar for five minutes ; re- 
 laove the leaves from 10 good-sized stalks of mint; wash carefully; 
 chop fine ; then pound them to a pulp ; work gradually into the hot 
 syrup ; cool ; strain ; add the juice of 2 lemons and freeze. If fresh 
 mint is not available use enough of Royces' extract of spearmint to 
 produce desired flavor. Mrs. A. R. Blood. 
 
 ORANGE ICE NO. I. 
 
 1 qt. water, 2 cups sugar, 2 cups orange juice, ^,4 cup lemon 
 juice ; boil water, sugar and grated rind of 1 orange for five min- 
 utes ; cool ; add orange and lemon juice ; strain through cheese cloth 
 and freeze. Mrs. Hiram Jacobs. 
 
 ORANGE ICE NO. II. 
 
 6 oranges, the grated rind of 3, juice of 2 lemons, 1 pt. sugar 
 dissolved in 1 pt. cold water; mix and freeze same as ice cream. 
 
 Mrs. C. A. Bettis. 
 
 ORANGE SHERBET. 
 
 Juice of 12 oranges, 1 pound sugar, 2 level tablespoons Chalmer's 
 gelatine, 1 qt. boiling water, juice of 1 lemon ; cover gelatine with 
 cold water and soak two minutes ; then add boiling water and 
 
ICE CREAM, ICES, ETC. 213 
 
 sugar ; stir over fire until it boils. When cold add orange and lemon 
 juice; strain into freezer. When frozen add 1 egg, better with 1 
 tablespoon powdered sugar; beat thoroughly; let stand to ripen. 
 
 Mrs. Richardson. 
 
 PEACH SHERBET. 
 
 1 qt. sweet milk, 2 cups granulated sugar, whites of 3 eggs, 12 
 ripe peaches ; put milk, sugar and 1 peach stone in farina kettle and 
 boil; cool, strain and half freeze; have ready the peaches pared, 
 mashed and rubbed through a wire sieve and the eggs beaten to a 
 stiff froth ; add to mixture in freezer and freeze solid. 
 
 Mrs. M. W. Jamieson. 
 
 PINEAPPLE SHERBET. 
 
 Put milk and sugar on stove same as for lemon sherbet; cool 
 and partly freeze; 3 eggs beaten to a stiff froth and 1 grated pine- 
 apple rubbed through wire sieve; mix, beat light and add to frozen 
 mixture and freeze solid. Mrs. A. D. Wood. 
 
 PINEAPPLE SHERBET. 
 
 Boil together 1 ([t. water. 1 pound sugar and 1 pineapple grated; 
 add 1 tablespoon granulated gelatine soaked in a little cold water 
 
 Mrs. George Noyes. 
 
 RASPBERRY SHERBET. 
 
 Boil 1 qt. milk and 1 pound sugar; when cool put in freezer 
 nnd half freeze; have ready 1 pt. raspberry juice, juice of 1 lemon,' 
 and whites of 3 eggs beaten to a stiff froth; add this mixture to the 
 frozen milk in the freezer and freeze solid. 
 
 Mrs. J. 0. Parmlee. 
 
 RASPBERRY WATER ICE. 
 
 1 qt. red raspberries, 1 qt. water, juice of 2 lemons, 1 pound 
 sugar; add sugar and lemon juice to berries; mash and let stand one 
 hour ; then press through a sieve ; add the water and freeze. 
 
 Mrs. Rorer. 
 
 STRAWBERRY WATER ICE. 
 
 Prepare precisely as Raspberry Ice, using strawberries instead 
 of raspberries. IMrs. Rorer. 
 
 MOUSSE AND PARFAIT 
 
 ANGEL PARFAIT. 
 
 ^Make same as Ancre] Tee Cream; put in mould and pack in cfpial 
 l-arts of salt and ice for four hours. Mrs. C. TI. Noyes. 
 
214 THE WAREEN COOK BOOK. 
 
 CAFE PARFAIT. 
 
 ^ box Chalmer's gelatine, i/4 cup cold water, 1 cup clear, strong 
 coffee, 1 cup sugar, 1 cup cream, 1 pt. cream, y^ cup powdered sugar, 
 J teaspoon Royce's vanilla; soak i/4 box gelatine in Vt cup of cold 
 water for % hour ; pour over it 1 cup of clear, strong coffee ; add ] 
 cup sugar and stir until it is dissolved ; strain and «tand aside to 
 cool ; whip 1 cup cream ; add it to the coffee and stir until it begins 
 to thicken ; turn into a freezer and stir until quite hard ; whip 1 pt. 
 cream very stiff, adding % cup powdered sugar and 1 teaspooji 
 Royce's vanilla; pack in a mould, putting a layer of the coffee mix- 
 ture an inch thick as the outside and filling with the whipped cream. 
 When the center is filled, cover with the coffee mixture ; then put on 
 the cover of the mould, having first bound the edge of the mould 
 with a piece of letter paper; dip a piece of muslin in melted butter 
 and cover the joint; pack in salt and ice and let stand at least two 
 hours. Mrs. W. H. Filler. 
 
 MAPLE PARFAIT. 
 
 Yolks of 3 eggs well beaten, and stirred into % cup of maple 
 syrup ; boil until it coats the spoon, when remove from fire and beat 
 with beater until cool; add 1 pt. of thoroughly whipped cream; mix 
 well; pack in ice and salt, and let stand four hours. 
 
 Lena Waterbrandt. 
 
 COFFEE MOUSSE. 
 
 1 pt. whipped cream, i/o cup granulated sugar, yoiks of 3 eggf^ 
 beaten, 5 stale lady fingers rolled into poAvder, 1 teaspoon Royce's 
 coffee extract ; pour into buttered mold ; cover tightly and pack in 
 ice and salt for three or four hours. Mrs. Leon G. Ball. 
 
 NEAPOLITAN MOUSSE. 
 
 Whip 1 qt. cream stiff; cover ^4 box Chalmer's gelatine with Vi 
 cup cold water and let stand % hour; cut ^^ pound candied cherries' 
 in pieces; cover with the juice of an orange; let stand until the cher- 
 ries are soft ; turn the cream into a basin and add 1 cup powdered 
 sugar and the gelatine dissolved over hot water, the fruit and 
 orange juice and 1 teaspoon of Royce's vanilla; stir gently from the 
 bottom towards the top till it begins to thicken ; turn into a mould 
 wet with cold water; pack in ice and salt and let stand two or three 
 hours. Mrs. C. E. Bell. 
 
 PEACH MOUSSE. 
 
 V-j: ounce Chalmer's gelatine dissolved in % cup cold water. Af- 
 ter it is melted add it to the pulp of 12 peaches also juice of 1 lemon 
 
ICE CREAM, ICES, ETC. 215 
 
 and 1/2 pound sugar; stir until the mixture begins to congeal; then 
 add 1 pt. cream whipped ; mould and chill for three or four hours. 
 
 Mrs. J. 0. Parmlee. 
 
 PINEAPPLE MOUSSE. 
 
 Dissolve 1 ounce Chalmer's gelatine in '% cup cold water. Af- 
 ter one hour add 1 cup boiling water, % pound sugar, the juice of 1 
 lemon, and 1 can shredded pineapple; stir until it begins to thicken; 
 then add 1 cup of cream, whipped; put in mould and bury in ice 
 and salt for three hours. Mrs. Parmlee. 
 
 PINEAPPLE WALNUT MOUSSE. 
 
 ] pt. cream whipped stiff, 1 cup sugar. 1 cup shredded pineap- 
 ple, 1 cup chopped English walnuts, 1 teaspoon Royce's vanilla; pack 
 in freezer and let stand three or four hours. Mrs. Chas. Conarro. 
 
 RED RASPBERRY MOUSSE. 
 
 Mash 1 cup berries, add 1 cup powdered sugar and 1 tablespoon 
 granulated gelatine soaked in cold water and dissolved in Vi cup 
 hot water; stir until mixture begins to thicken; then add 1 cup 
 cream whipped until very stiff, and fold in 1 banana cut in thin 
 slices; turn into mould and set on ice for three hours. 
 
 Mrs. A. R. Blood. 
 
 SULTANA ROLL. 
 
 Scald 1 qt. milk ; add 1 cup sugar, 1 tablespoon flour rubbed 
 smooth in a little water, and 1 beaten egg; stir and cook, for twenty 
 minutes ; add pinch of salt ; strain and cool ; flavor with 1 teaspoon 
 Royce's vanilla and 1 teaspoon Royce's almond extract; add 1 qt. 
 whipped cream; color green with Burnett's leaf green, and freeze. 
 "When frozen turn into a mould and sprinkle with candied cherries ; 
 fill center of mould wnth 1 pt. whipped cream, whipped to stiff froth, 
 adding 1/0 cup pow^dered sugar and 1 teaspoon Royce's vanilla: pack 
 in ice and salt and let stand two hours. Mrs. F. E. Sill. 
 
2 1 6 THE WARREN COOK BOOK. 
 
FOOD FOR THE SICK. 2 1 1 
 
 FOOD FOR THE SICK 
 
 Mrs. W. S. Pierce 
 
 i\Iany persons think that the more they eat the more strength 
 they will have, forgetting that they are only able to assimilate the 
 amount of necessary nourishment and all over this is worse than 
 -wasted, for it clogs the system in its removal. It was Balzac who 
 said, "if there is anything sadder than unrecognized genius, it Is 
 a misunderstood stomach."' 
 
 Statistics jirov.e that % of all disease is brought about by er- 
 ror in diet. The correct proportions of food-principles have n(jt 
 been maintained, or the food has been improperly cooked. Physic- 
 ians agree, with but few exceptions, that the proper preparation of 
 food for the sick is of as great importance in the restoration to 
 health as administration of drugs. Time and manner of serving are 
 of ecpial importance. Take especial care in setting an invalid's tray 
 Cover with a spotless tray-cloth or napkin. Avoid having too mam 
 things on the tray at one time. Salt may appear, but pepper never 
 Foods which are intended to be served hot should be placed in heat 
 ed dishes and kept covered during transit from kitchen. Equal care 
 i-hould be taken to have cold foods served cold. Serve in small quan- 
 tities. The sight of too much food often destroys the appetite. 
 
 If patient is restricted to milk diet and milk is somewhat objec- 
 tionable, it may be tolerated by serving in different ways, such as 
 koumiss, albumenized milk, or by adding Apollinaris, seltzer water 
 or rennet. 
 
 BARLEY WATER AND RICE WATER. 
 
 Are generally used to reduce a laxative condition. Toast water 
 is often useful in cases of extreme nausea. Fruit waters are princi- 
 ])ally used for fever patients. They are cooling, refreshincr ai>d mdd- 
 I> stiDinlating and vahi;ible fur the salts and acids they (Contain. 
 Beef essence, which is the expressed juices of beef, being nutritious, 
 is given when a condensed form of food is necessary. Beef tea con- 
 tains the juices 01 beef diluted Avith water, and is given as a stim- 
 ulant, rather than a nutrient, as is generally supposed. 
 
 Egg-nogs are recommended where it is necessary to take a 
 large amount of nutriment daily, as is often the case after a severe 
 illness. 
 
 Corn and oatmeal gruels are heat producing and should never 
 be given when inflammatory syii^ptoms are present. 
 
 ArroAvroot makes a delicate gruel and is more easily digested 
 than anv other form of starch. Tt should never be given to infants. 
 
2 1 8 THE WARREN COOK BOOK. 
 
 Foods should be nutritious, easy of assimilation, in small quan- 
 tities, at regular intervals. After the completion of a meal, the tray 
 should be removed at once, from the sick room, milk should be cov- 
 ered while in the room and if any is left in the glass it must be 
 thrown away. 
 
 ALMOND BREAD. 
 
 2 pounds blanched almonds, dried and ground through meat 
 chopper, 3 eggs beaten separately, i/4 teaspoon baking powder, a lit- 
 tle salt; mix together; then add stiflly beaten whites; stir lightly; 
 put in greased pans ; when double in size, bake. Mrs. Geo. Sill. 
 
 BRAN BREAD OR MUFFINS. 
 
 See page 105. One at a meal. Will generally produce a laxative 
 condition if eaten with plenty of butter. 
 
 BEEF ESSENCE. 
 
 1 pound steak from top of round. Wipe steak, remove all fat, 
 and cut in small pieces ; place in canning jar ; cover ; place on trivet 
 in kettle and surround with cold water; allow water to heat slowly, 
 care being taken not to have it reach a higher temperature than 130 
 degrees Fahrenheit ; let stand two hours ; strain and press the meat 
 to obtain all the juices ; salt to taste. 
 
 BLANC MANGE. 
 
 Mix 2 tablespoons powdered arrowroot and 2 tablespoons malted 
 milk with a little water into a paste ; add gradually 2 scant cups of 
 water ; bring to a boil and stir until it thickens ; add 14 teaspoon 
 Royce's vanilla, and, if liked, 1 teaspoon cocoa; put in mould until 
 quite cold. G. D. P 
 
 BEEF TEA. 
 
 Beef tea is the juice of the beef diluted with water. Care should 
 be exercised in the selection of the beef as it should be juicy and of 
 good flavor. The back and middle of the rump and the top of th-; 
 round is the best for this purpose. Tenderloin steak sliould never 
 be used. 1 pound of lean steak ; remove all fat, skin and membrane ; 
 cut fine; add 1 pt. cold water; put into earthen dish and keep at 120 
 degrees Fahrenheit for two hours; strain or not. Mrs. Clough. 
 
 BROTH, MUTTON. 
 
 3 pounds mutton (from the neck), 2 qts. cold water, 1 teaspoon 
 salt; wipe meat; remove skin and fat, and cut in small pieces; put 
 into kettle with bones; cover with cold water; heat gradually to 
 
FOOD FOR THE SICK. 219 
 
 boiling point; skim; then add salt; cook slowly till meat is tender; 
 strain ; cool ; remove fat ; re-heat to boiling point, and, if desired 
 add, 3 tablespoons rice or barley and cook until tender. If barley 
 is used, soak over night in cold water. 
 
 BROTH, CHICKEN. 
 
 Dress and clean a chicken ; remove skin and fat, disjoint and 
 wipe with a wet cloth ; put in stewpan ; cover with cold water ; heat 
 slowly to boiling point ; skim and cook until meat is tender. When 
 half done season with II/2 teaspoons salt. There should be about 3 
 pts. stock ; strain, cool and remove fat ; re-heat to boiling point and 
 add 2 tablespoons well washed rice, if desired ; cook until rice is 
 soft. 
 
 JUNKET CUSTARD. 
 
 1 cup milk, 2 tablespoons sugar, 14 junket tablet, ] teaspoon 
 cold water, 1 teaspoon Royce's vanilla; heat milk until lukewarm; 
 add sugar and vanilla; when sugar is dissolved, add tablet dissolved 
 in cold water; turn into small moulds and let stand in a cool place 
 until firm. 
 
 RENNET CUSTARD. 
 
 1 cup milk, 2 tablespoons sugar, 1 teaspoon liquid rennet, 1 
 tablespoon cherry juice ; heat milk until lukewarm ; add sugar and 
 cherry juice. When sugar is dissolved, add rennet; turn into small 
 moulds and let stand in a cool place until firm. Cinnamon or nut- 
 meg may be used in place of cherry juice. 
 
 SOFT CUSTARD. 
 
 Heat iy2. cups of milk in double boiler; beat 3 egg yolks; add 
 V2 cup cold milk, 14 cup sugar; add these to hot milk and cook un- 
 til custard coats the spoon; strain, flavor with Royce's vanilla and 
 serve cold. Mrs. Richards. 
 
 EGG AND LEMON. 
 
 % cup cold water. 1 egg, juice of 1 lemon; shake together in 
 shaker or large mouthed bottle for four or five minutes, 
 
 JUNKET. 
 
 Heat 1 qt. milk until lukewarm (98) ; add 3 tablespoons sugar, 1 
 teaspoon orange juice or any flavor desired; dissolve 1 junket tab- 
 let in 1 tablespoon cold water and add to milk; turn into glasses and 
 stand in warm place until thoroughly set; then put in refrigerator 
 until needed. Aresta Beattv. 
 
220 THE WARREN COOK BOOK. 
 
 CREAM JELLY. 
 
 1/2 box Chalmer's gelatine, i/i pt. cold water, i/o pt. boiling water, 
 ] pt. cream ; soak gelatine in cold water. In one hour pour on boil- 
 ing water; strain, sweeten and flavor with Royce's vanilla; stir un- 
 til it begins to congeal ; then stir into it the cream, well whipped, re- 
 serving a little for the top. Serve very cold. Mrs. F. E. Sill. 
 
 GRUEL, ARROWROOT. 
 
 1 cup boiling water, 2 teaspoons Bermuda arrowroot, cold water, 
 salt ; mix arrowroot with cold water to form a thin paste ; add to 
 boiling water and cook ten minutes ; season and add cream if de- 
 sired. Arrowroot is the purest form of starch. 
 
 GRUEL, BARLEY. 
 
 1 cup boiling water, 3 teaspoons barley flour, i/o cup milk, 1^4 tea- 
 spoon salt, cold water : mix barley flour with cold water to form a 
 thin paste ; add to boiling w^ater and boil fifteen minutes ; then add 
 iiiilk, season and strain. 
 
 GRUEL, BARLEY. 
 
 Barley flour, 2 tablespoons blended with a little cold milk and 
 stir into 1 qt. scalding milk ; cook in a double boiler two hours ; 
 salt to taste and add sugar if desired ; strain. 
 
 INDIAN MEAL GRUEL. 
 
 Blend 1 tablespoon Indian meal, %, tablespoon flour, 1/4 teaspoon 
 salt with 2 tablespoons cold water to make a smooth paste and stir 
 into boiling water ; boil slowly I14 hours ; dilute with liiilk or cream, 
 and strain. 
 
 OATMEAL GRUEL. 
 
 Add 14 ^up oatmeal and % teaspoon salt to IV2 cups boiling 
 water; cook four or five hours in a double boiler, adding more water 
 if necessary; strain and dilute with hot milk to make it of right 
 consistency; re-heat and serve. Sugar and flavoring may be added. 
 
 GRUEL FLOUR. 
 
 Sf-Mld 1 cu]) mill':; mix 1 -j tablespoon flour and a littl(> siilt with 
 a little cold milk and stir into the scalding milk; cook in a double 
 boiler for i/> hour ; stone and quarter 1 dozen raisins ; add enough 
 water to cover; cook slowly until the water has all bojled away: add 
 to grnel just l^efcre serviiag. If tbere is luueh diarrhoea, the raisins 
 should be left out. 
 
FOOD FOR TIIE SICK. 221 
 
 GRAPE JUICE. 
 
 l\j cups Coiu'onl grapes, 1 cup cold water, 1/2 cup sugar; wash 
 and pick over and remove stems from grapes; add water; cook II/2, 
 hours in double boiler ; add sugar and cook twenty minutes^ straiii 
 and cool. 
 
 KOUMIS. 
 
 1 qt. milk, 11/2, tablespoons sugar, I/3 yeast cake, dissolved in 1 
 tablespoon lukew^arm water; heat milk until lukewarm; add sugar 
 and dissolved yeast cake; fill beer bottles within II/2 inches of the 
 top and let stand for six hours at a temperature of 80 degrees Fahr- 
 enheit ; chill and serve fourth or fifth day. Mrs. Richards. 
 
 LEMONADE. 
 
 1 tablespoon lemon juice, 2 tablespoons syrup, water; make a 
 syrup by boiling eight minutes 1 cup water and 1/2 cup sugar. To 2 
 tablespoons syrup add lemon juice and % cup water. Soda water, 
 Apollinaris or Seltzer w^ater may be used instead. 
 
 LEMONADE, IRISH MOSS. 
 
 14 cup Irish moss, 2 cups cold water, juice 1 lemon, sugar; pick 
 over and soak Irish moss in cold water to cover; remove moss; add 
 cold water and cook twenty minutes in double boiler; strain. To 1/2 
 cup of liquid add lemon juice and sugar to taste. 
 
 LEMONADE, FLAXSEED. 
 
 1 tablespoon whole flaxseed, 1 pt. boiling water, lemon juice, 
 sugar; pick over and wash flaxseed; add water and cook two hours, 
 keeping just b^low boiling point ; strain : add lemon juice and sugar 
 to taste. 
 
 SOUP OATMEAL. 
 
 Add 1/2 pt- cold cooked oatmeal to 1 pt. water; add 14 cup chop- 
 ped celery, a bay leaf, a rounding teaspoon salt, unless the oatmeal 
 was salted; cover and boil slowly for fifteen minutes; add, if you 
 have it. a teaspoon beef extract or use stock in place of water ; press 
 through sieve: return to fire; add lA pt. good milk; re-heat; serve. 
 
 WATER APPLE. 
 
 1 large sour apple. 2 teaspoons sugar, 1 cup boiling water: wnpe. 
 core and pare apple; put sugar in the cavity: bake until tender; 
 mash; pour over water; let stand i^ hour and strain. 
 
 WATER BARLEY. 
 
 1 or 11/2 tablespoons ])arley boiled in I qt. water three hours; add 
 boiling water to keep it to 1 quart; strain and add a ])inch of salt. 
 
 ]\[rs. I^ieliards. 
 
THE WARREN COOK BOOK. 
 
 WATER BARLEY. 
 
 3 tablespoons barley, 4 cups cold water, salt, lemon juice, sugar: 
 pick over barley and soak in water over night or for several hours ; 
 boil gently 1^ hours; strain; season with salt, lemon juice and sugar; 
 re-heat and serve. 
 
 WATER CURRANT. 
 
 2 tablespoons currant juice or jelly, % cup cold w^ater, sugar ; 
 mix juice and water; then sweeten to taste, or beat jelly with fork 
 and dissolve in water; sweeten if necessary. 
 
 JELLICE. 
 
 % teaspoon of currant, lemon or cranberry jelly; put into gob- 
 let ; beat well with 2 tablespoons water ; fill up the goblet with ice 
 M'ater, and you have a refreshing drink for a fever patient. 
 
 WATER OATMEAL. 
 
 1 cup fine oatmeal, 2 qts. water, which has been boiled and 
 cooled ; add oatmeal to water and keep in a warm place, (at 80 
 degrees Fahrenheit), lA/o hours; strain and cool. 
 
 WATER RICE. 
 
 2 tablespoons of rice washed well in two or three waters; take 
 stew pan with 1 qt. warm water and put on fire to boil ; when water 
 boils put in rice with one inch of the stick of cinnamon and let boil 
 one hour until the rice has become a pulp ; strain the rice water into 
 a basin and sweeten to taste. When cold it is ready for use. Cin- 
 namon cooked with rice helps reduce a laxative condition. 
 
 WATER TOAST. 
 
 Take 2 slices of stale bread ; toast (juite brown and pour on them 
 1 qt. boiling water, and let stand ten minutes ; strain through cheese- 
 cloth ; season with salt. 
 
 APPLE SNOW. 
 
 1 baked apple ftiashed through a fine sieve to remove skin and 
 shreds; beat the white of 1 egg until quite stiff; then fold in 2 table- 
 spoons sugar and apple; add last 1 teaspoon lemon juice; serve at 
 once with whipped cream. Warren Emergency Hospital. 
 
 CREAM TOAST. 
 
 Heat 1 tablespoon butter. AA^hen it is melted and hot add V^ 
 tablespoon flour and i/s teaspoon salt ; stir until smooth : add I/2 cup 
 hot milk gradually ijntil it makes a cream mixture ; pour over toast 
 and serve hot. Warren Emergency Hospital. 
 
FOOD FOR THE SICK. 223 
 
 CELERY SOUP. 
 
 Cook 1/4 cup celery in V-: ^'^P boiling water until very soft; 
 strain and add I/4 cup hot milk and Vi cup hot cream ; make a creara 
 sauce of '/•> tablespoon batter, V2 tablespoon flour, % tesispoon salt, 
 white pepper, % teaspoon onion juice; cook until thick and add to 
 liquid. Warren Emergency Hospital. 
 
 PARFAIT. 
 
 AVhip 1/2 pt. thick cream until stiff; then add 3 teaspoons sugar, 
 1/4 teaspoon Royce's vanilla; pack in freezer and allow to stand three 
 hours without turning. "Warren Emergency Hospital. 
 
 POOR MAN'S RICE PUDDING. 
 
 Wash 1/^ cup rice thoroughly and place in a baking dish with 
 cups milk ; bake in moderate oven ly^ hours ; then add Ys cup raisins 
 and 3 tablespoons sugar and bake 14 hour longer; serve either warm 
 or chilled with cream. AA^arren Emergency Hospital. 
 
 SPONGE CAKE. 
 
 Beat yolks of 6 eggs until thick and lemon colored ; add 1 cu]i 
 sugar gradually and continue beating; add 2 teaspoons lemon juice 
 «nd grated rind and whites of eggs beaten dry. AVhen whites are 
 partly mixed with yolks cut carefully and fold in 1 cup flour, mixed 
 and sifted with pinch of salt; bake in an unbuttered tin in a slow 
 oven for thirty minutes. Warren Emergency Hospital. 
 
224 THE WAEREN COOK BOOK. 
 
 JELLIES 
 
 Mrs. C. H. Smith 
 
 Jellies are made from fruit juice and sugar in nearly all cases 
 proportions being equal. When failures occur, they may usually 
 be traced to the use of too ripe fruit ; or a damp atmosphere. If a 
 possible thing, try and make it on a clear day. 
 
 To Prepare Glasses — AVash and put on back of range to get 
 hot, or wipe them from hot water when jelly is almost finished. 
 
 To Cover Jelly Glasses — Melt parafine wax; put one large 
 tablespoon over each top after jelly is perfectly cold — cover with the 
 regular top or paper and plainly mark each glass and set in cold, 
 but dry place. 
 
 Always heat your sugar before adding it to the hot juice ; put 
 it in a granite dish, or a dripper; put in the oven lea\ing the door 
 open and stir occasionally. 
 
 To Make Jelly Bag — Fold two opposite corners of cheese cloth 
 or cotton and wool flannel 44 yards long: sew up in form of a corn- 
 ucopia, rouuding at the end: fell or French seam to make strong; 
 bind the top with tape and finish with two or three loops. 
 
 BAR-le-DUC JELLY. 
 
 This jelly requires time and patience, but amply repays the 
 maker for her trouble, if made in small quantities, and is much less 
 expensive than the imported article. Either white or red currants 
 may be used, not over-ripe. Stem and wash the currants ; spread 
 on a soft towel ; cover with another towel, and pat gently to remove 
 all moisture. Now take an ordinary unused steel pen ; open each 
 currant and scoop out the seeds and juice into a bowl; save the 
 skins in another bowl. To % bowl of juice and seeds, add H bowl 
 (.f currants unseeded ; mash and put on to boil. When hot. add one 
 bowl and a quarter of granulated sugar ; boil ten minutes and strain 
 through a fine wire sieve. Now add a good half bowl of currant 
 skins to the syrup thus formed and boil slowly about fifteen min- 
 utes. A few seeds will adhere to the skins, but do not attempt to 
 remove them all, as it would crush the skins too much ; pour into 
 jelly glasses. When set, cover with parafine. This makes five or 
 six glasses. Mrs. W. D. Hinckley. 
 
 BLACKBERRY JELLY NO. I. 
 
 Blackberries are best for jelly when partly red ; cook them to 
 a pulp with a little water; then strain; use pound of sugar to a pt 
 of juice. 
 
.IKLLIES. 225 
 
 BLACKBERRY JELLY NO. II. 
 
 To your blackberries atkl a few apples in about the proportion 
 of 6 apples to 8 or 10 qts. ; cook in a little water; strain through a 
 jelly bag; use pint for pint of juiee and sugar; eook antil it jellies; 
 try by putting a teaspoon of the liquid in a cool place and when 
 it jellies pour into glasses. 
 
 BLACK RASPBERRIES AND CURRANT JELLY. 
 
 l"^se black raspberi'ies and currants in about efpial parts, a few 
 more berries than currants if desired ; cook and proceed as for 
 blackberry jelly. 
 
 CURRANT JELLY NO. I. 
 
 Currants are usually in best condition between June 28 and July 
 3. Cherry currants make the best jelly, equal portions red and 
 white currants are desirable and make a lighter colored jelly; pick 
 over currants, need not remove stems; wash and put in kettle with 
 a little water; cook slowly until currants look white; put in bag. and 
 drain; measure; bring to boiling point; boil eight minutes; add hot 
 sugar, (pt. of sugar to a pt. of juice); boil three minutes; pour in 
 glasses. 
 
 CURRANT JELLY NO. II. 
 
 Put fruit in a stone jar and set in a kettle of tepid w^ater; boil 
 until the fruit is well softened, stirring frequently; put in a jelly bag 
 and let drip a few hours; boil juice just tw^enty minutes; add hot 
 sugar; let boil five more; pour into glasses. Mrs. Ella Darling. 
 
 CURRANT JELLY NO. III. 
 
 Squeeze juice from currants without cooking; boil juice twenty 
 minutes; then add 1 pound of hot sugar for each pint of juice; stir 
 well together and boil five minutes. 
 
 Mrs. A. K. Blood and Mrs. J. AV. Lees. 
 
 CRAB APPLE JELLY. 
 
 Wash ap])les; remove stems and blossoms and cut in (piai'tcT's; 
 put in kettle and add cold w^ater to come nearly to top of apples: 
 cook slowly until apples are soft; mash and drain through a coarse 
 sieve; avoid squeezing apples which makes jelly cloudy; then allow 
 juice to drip through the bag; boil twenty miinites; add equal quan- 
 tity of hot sugar; boil five minutes; skim and turn into glasses; fol- 
 low same directions for apple jelly, the juice of one or two lemons 
 improves either kind. 
 
226 THE AVARKEN COOK BOOK. 
 
 CRANBERRY JELLY NO. I. 
 
 Pick over and wash 1 qt. cranberries; put in a (l()nl)le l)uiler. 
 filling outer vessel with lukewarm water; cover closely; bring to a 
 boil ; keep this up until berries are broken to pieces ; strain and then 
 heat quickly to boiling ; add one cup hot sugar ; take from fire soon 
 as sugar is melted and turn into mould. Mrs. Schlosser. 
 
 CRANBERRY JELLY NO. II. 
 
 Pick over and wash 4 cups cranberries ; put in a stew pan with 
 1 cup boiling water and boil twenty minutes ; rub through a sieve ; 
 add 2 cups sugar and cook five minutes; turn into a mould or glasses. 
 
 Mrs. F. E. Sill. 
 
 DAMSON JELLY. 
 
 Wipe and prick with a pin ; make same as currani jelly, using 
 % as much sugar as juice. 
 
 FOUR FRUIT JELLY. 
 
 1 pound cherries stoned. 1 pound currants, 1 pound strawberries, 
 ] pound raspberries ; put all the fruit into a pot with 4 pounds of loaf 
 sugar and put over a quick fire ; boil steadily ; when the sugar is 
 melted, the fruits dissolved and the preserve begins to rise to the 
 surface, remove the pot from the fire; strain through a s'ieve ; put in 
 glasses and cover when cold or put in i/^ pt. cans and seal while hot. 
 
 Mrs . James . Parmlee . 
 
 GRAPE JELLY. 
 
 Take grapes just beginning to turn ; boil ; put in jelly bag and 
 let drain; boil the juice twenty minutes; add 1 pt. sugar to each pt. 
 of juice and boil about ten minutes longer. Mrs. McNett. 
 
 GRAPE AND QUINCE JELLY. 
 
 To 15 pounds of grapes add 10 quinces; cut quinces up, remov- 
 ing every seed and cook twenty minutes; strain all together and 
 place juice on stove to boil ; let boil fifteen minutes, lieing near to 
 remove scum as it appears. Have sugar hot in oven, allowing a 
 pound of sugar to a pt. of juice ; add sugar and boil ten minutes when 
 it is ready for the glasses. Mrs. John Clark. 
 
 HUCKLEBERRY JELLY. 
 
 When canning huckleberries, take some of the superfluous juice 
 and make jelly of it in the same manner as other fruit jellies ex- 
 cept that not more than % cup of sugar for a cup of juice is neces- 
 sary. It makes a delicious jelly. Mrs. Kichards. 
 
JELLIES. 221 
 
 ORANGE AND CURRANT JELLY. 
 
 21/2 qts. currant juice, 1 pound raisins seeded, 7 pounds white 
 sugar ; boil raisins in currant juice five minutes ; then add sugar and 
 6 oranges cut in squares, including skins, (removing seeds.) Boil 
 twenty minutes or until it will jelly. Agnes Kobertson. 
 
 MINT AND APPLE JELLY. 
 
 1/2 peck green apples, green skin, 1 large bunch fresh mint; 
 wash and quarter apples ; cover with cold water and put on to boil ; 
 add i/> of mint. "When apples are soft strain through sieve on to the 
 rest of the mint bruised. When cool strain through jelly bag; add 
 nearly as much sugar as juice and 1 drop of green coloring; proceed 
 as with any jelly. Mrs. W. D. Hinckley. 
 
 PEACH JELLY. 
 
 Pare, stone and slice the peaches and put into a stone jar w^ith 
 % of the kernels ; heat in a pot of boiling w^ater, stirring from time 
 to time until the fruit is well broken ; strain, and to every pint of 
 peach juice add the juice of 1 lemon; measure again, allowing a 
 pound of sugar to each pt. of juice ; heat the sugar very hot and add 
 when the juice has boiled twenty minutes; let it come to a boil and 
 take instantly from the fire. 
 
 QUINCE JELLY. 
 
 Cut up and core ripe quinces ; put them in sufficient water to 
 cover and stir gently till soft ;. strain without pressure, and to every 
 pound of juice allow 1 pound of crushed sugar ; boil the juice twenty 
 minutes; add the sugar and boil again till it jellies, about fifteen 
 minutes; stir and skim well all the time; strain through thin cloth 
 into glasses and when cold cover. 
 
 RED RASPBERRY AND CURRANT JELLY. 
 
 5 qts. currants, 4 cups water, 5 qts. raspberries, 2 cups water; 
 cook separately; drain; then measure juice and put together; boil 
 twenty minutes; add equal quantity of hot sugar and boil five min- 
 utes or longer; try it and see if it jellies by cooling a spoonful quick- 
 ly. If not, cook a few minutes longer ; skim and pour into glasses. 
 
 Mrs. C. H. Smith. 
 
 When currants are best and cheapest get enough to make all the 
 juice you wish for jelly ; cook and drain ; then heat juice and can 
 hot (no sugar..) The juice will keep until other fruits are cheaper 
 and when one wishes to make raspberry, blackberry or peach ielly, 
 add part currant juice which insures making it jell. 
 
228 THE WARREN COOK BOOK. 
 
 VENISON JELLY. 
 
 1 peck wild grapes, 1 qt. vinegar, 14 cup each whole cloves, 
 stick cinuamon; 6 pounds sugar; put first ingredients in preserving 
 kettle ; heat slowly to boiling point ; cook until grapes are soft ; 
 strain and boil twenty minutes ; then add hot sugar and boil five 
 minutes. Boston Cook Book. 
 
CANNED FRUITS AND PRESERVES 229 
 
 Canned Fruits and Preserves 
 
 Mrs. C. L. Clough 
 
 Fruit for canning should be fresh, firm, of good quality, and not 
 over-ripe. If over-ripe, some of the spores may survive the boiling, 
 then fermentation will take place in a short time. 
 
 For canning fruit, use % as much sugar as fruit and 2I/2. to 3 
 cups water to each pound of sugar; make a syrup of the sugar and 
 water cooking ten minutes ; add a small quantity of the fruit at a 
 time ; by so doing, fruit may be kept in perfect shape. Fill sterile 
 jars with fruit, and enough syrup added to overflow jars. If there 
 is not sufficient syrup, add boiling water, as jars must be filled to 
 overflow. Introduce a spoon between fruit and jar, that air bubbles 
 may rise to the top, quickly put on rubber and screw on sterilized 
 covers, being sure that the jars are air tight. 
 
 PRESERVING, — Use % or equal amount of sugar with fruit. 
 Large fruit may be left whole or cut in halves. 
 
 TO STERILIZE JARS. 
 
 "Wash jars and fill with cold water: place in a large kettle and 
 surround with cold water ; heat gradually to boiling point ; remove 
 from water, empty, and fill while hot with fruit ; place tops in water 
 to sterilize; dip rubbers in hot water, but do not allow them to stand. 
 New rubbers should be used each season, and care must be taken that 
 rims of covers are not bent, as jars cannot then be hermetically 
 sealed. 
 
 SMALL FRUITS. 
 
 Be careful in selection of fruits; remove stones or hulls, if any; 
 put in porcelain kettle with granulated sugar on top in the propor- 
 tion of ] cup of sugar to 1 qt. of fruit ; let stand for an hour or sn 
 as this keeps fruits whole ; set on stove with a little water in the bot- 
 tom, to prevent burning stir up from bottom once or twice; boil five 
 or six minutes. Mrs. W. D. Hinckley. 
 
 AMBROSIA. 
 
 1 bowl of grated pineapple, 2 bowls of mashed strawberries. 3 
 bowls of granulated sugar; mix together and boil slowly till thick; 
 then pour into jelly glasses and seal with parafine. If pineapple 
 flavor is liked best use two bowls of pineapple and 1 of berries. 
 
 Mrs. C. B. Salver. 
 
230 THE WARREN COOK BOOK. 
 
 CHERRY CONSERVE. 
 
 6 pounds pitted sour cherries, 3i/^, pounds sugar, IV2 pounds rais- 
 ins, rind, pulp and juice of 3 oranges, 1 teaspoon ground cinnamon, 
 1 teaspoon nutmeg ; boil cherries and sugar ten minutes ; chop the 
 raisins, oranges and spices together; add to the cherries and sugar; 
 boil all together until thick ; put in glasses. Mrs. James Roy. 
 
 CURRANT CONSERVE. 
 
 This is something new and so delicious that it may well be con- 
 sidered one's choicest preserve; take five pounds of washed and 
 stemmed currants, 5 pounds of sugar, and 5 oranges peeled, and 
 seeded, and cut into bits ; add 2I/2 pounds seedless raisins ; mix the 
 whole together and boil for twentv minutes; seal while hot. 
 
 Mrs. C. E. Bell. 
 
 CURRANT MARMALADE. 
 
 5 pts. currant juice, 5 pounds sugar, 1 pound of raisins seeded, 
 4 oranges ; put the juice in preserving kettle ; add th'3 orange peel 
 chopped fine, and raisins slightly chopped ; boil this ten minutes ; 
 then add the juice of oranges and the sugar; put into glasses same 
 as jelly. Mrs. C. B. Salyer. 
 
 CURRANTS AND RASPBERRIES PRESERVED WITHOUT COOK- 
 ING. 
 
 1 bowl currants, 2 bowls red raspberries, 3 bowls sugar; mash 
 fruit thoroughly, a little at a time, using wooden spoon. When all 
 is done add sugar; let stand 24 hours, stirring often. Then put in 
 cans and seal. Unless every particle of fruit is mashed it will not 
 keep. Mrs. C. B. Salyer. 
 
 GRAPES. 
 
 Squeeze the pulp of the grapes from the skins ; cook pulp till 
 you can press it all through a sieve ; free from seeds ; add a little 
 water to skins and cook till tender ; then put skins and pulp together. 
 To each pint add a pound of sugar ; boil fifteen minutes. 
 
 GRAPE CONSERVE. 
 
 Put skins in one dish and pulp in another : boil pulp and strain 
 to remove seeds ; then add skins and cook till tender ; then strain 
 again. To 3 pts. juice add 3 pounds of brown sugar. 2 pounds of 
 chopped and seeded raisins ; boil till thick ; remove from fire and add 
 1 pound of blanched and chopped almonds; put in glasses and seal. 
 A 10 pound basket will make 3 pts. juice. This quantity will make 
 14 glasses. Mrs. C. B. Salyer. 
 
CANNED FRUITS AND PRESERVES. 251 
 
 GREEN GRAPE CONSERVE. 
 
 1 pound seeded grapes xnd 1 pound sugar; seleet the largest 
 grapes on the bunch; cut in halves; remove seeds; then weigh them- 
 make a rich syrup of ihe sugar and a little water; then put lii the 
 grapes a.nd cook till clear and thi.-k. Mrs. C. B. Salyer. 
 
 GRAPE JAM. 
 
 Remove the ji,rapes from the stems; wash them and i)ress the 
 jjiilp from the skins; boil the pulp until it will separate from the 
 seeds; rub through a sieve; add the skins to the pulp and boil with 
 an equal weight of sugar for fifteen minutes; put into jars or 
 tiunblers and when cool cover wWh paper wet in brandy or melted 
 ])arafine. Miss Deforest. 
 
 SPICED GRAPES. 
 
 3V-J pounds of Catawba grapes (weigh after removing stems), 
 2Vii pounds of brown sugar. 1 pt. vinegar, cloves and cinnamon to 
 taste ; squeeze grapes from skins ; scald pulp till it will pass through 
 a sieve; then put into a porcelain kettle; add vinegar; let boil up 
 once ; then add skins and sugar and boil one hour or longer. 
 
 Mrs. C. B. Salver. 
 
 JIM JAM. 
 
 6 pounds crab apples, quartered and cored, but not peeled, 1 pt. 
 vinegar, 2 pounds seeded raisins, 2 oranges, pulp and all cut quite 
 fine, 6 pounds sugar, l^/o tablespoons each of cinnamon and cloves ; 
 put spices in a bag; add 1 cup of water and the vinegar; boil a few 
 minutes; add sugar and boil twenty minutes; add crabapples, oranges 
 and raisins and cook i/^> hour; remove spices and seal. 
 
 IMrs. F. H. Gruninger. 
 
 ORANGE MARMALADE. 
 
 12 sweet oranges, (Valencia), 6 bitter oranges, (Seville), 4 lem- 
 ons, 8 pounds sugar, 4 qts. water. After cutting oranges and lemons 
 in very thin slices, cover them with the Avater and let the whole stand 
 36 hours; then boil three hours; add sugar and boil two hours nuire. 
 So much depends on size and sweetness of oranges that one must 
 judge of the amount of sugar. Also too nuich ])()ilinsr makes the 
 marmalade dark. 
 
 PEACHES. 
 
 ]\rake a syrup in the proportions of '■] cups of su^ar to a qt. of 
 water, in (juaiitity according to the amount of fruit to can; let it 
 simmer en back of stove, and begin peeling fruit; plaee in glass jars 
 crowding in as much as possible; godly po\ir in the l^oiling syrup. 
 
252 THE WARREN COOK BOOK. 
 
 nearly filling the can; put on cover without rubber; proceed Avith 
 next can the same way until you have filled enough cans to fill your 
 steamer. Most iruit requires 1/2 hour to cook but very ripe fruit 
 better be tried with fork in twenty minutes ; remove ; till up the can 
 Avith syrup , adjust new rubber and seal. Four stones to each can 
 add color and flavor to the syrup. Mrs. J. Kitchen. 
 
 PEACHES. 
 
 Select fruit not over ripe and of good flavor: pare and put in 
 cold water to keep from the air, as soon as all are prepared, put in 
 porcelain kettles, (2) 1 containing hot water, 1/0 full, the other gran- 
 ulated sugar with about % water; take from cold water and plunge 
 immediately into the kettle of hot water; try with a silver fork to 
 see when tender ; should not boil more than two or three minutes ; 
 as fast as the pieces are tender put them into hot cans and cover with 
 boiling syrup from the other kettle; seal can and proceed in the same 
 manner with rest. It is not best to cook more than enough to fill 2 
 or 3 cans at a time. Always run a silver fork handle down inside 
 the can two or three times to let out air bubbles. Plums and cherries 
 may be put up in the same way, allowing them to cook until skins 
 begin to break. Mrs. W. D. Hinckley. 
 
 PEACH MARMALADE. 
 
 10 poiTnds peaches, ly^ pounds sugar, 1 pineapi)le. juice of 3 
 lemons, pits of 14 of the peaches; cook peaches and i)iu<>apples. with- 
 out adding water, for an hour; then add peach pits which have been 
 blanched, boiled until tender and chopped fine ; add lemon and sugar 
 and cook twenty minutes. Will keep in jelly glasses. 
 
 Mrs. 0. S. Brown and Mrs. Robert Hall. 
 
 PEARS. 
 
 Pare with silver fruit knife ; plunge immediately into cold water 
 to keep from discoloring; make syrup of 1 pt. sugar to qt. of water: 
 place on stove in porcelain kettle ; have another with boiling water ; 
 take from cold water and plunge quickly into boiling water. When 
 tender put into hot cans and cover with boiling syrup : seal immed- 
 iately. Mrs. Fred Darling. 
 
 PEARS BAKED AND CANNED. 
 
 Select good winter pears (Duchess preferred) ; wipe clean and 
 prick each with silver fork ; set in baking pan with little Avater in 
 the bottom; bake slowly till tender. If very large cut lengthwise in 
 halves; make a syrup of brown sugar, in the proportion of 1 cup ol 
 sugar to 1 pt. water. When pears are done place as many in the 
 cans as possible and fill Avith hot syrup; seal immediately. Quinces 
 may be canned in the same Avav. Mrs. C. B. Salver. 
 
CANNED FRUITS AND PRESERVES. 255 
 
 PEAR CHIP. 
 
 8 pounds of sugar, 8 pounds of fruit sliced thin, 4 lemons, I/4 
 pound preserved ginger; boil lemon peel till tender (cut fine),; then 
 add ginger sliced, and boil all together till clear and thick. 
 
 Mrs. W. J. Richards. 
 
 PEAR MARMALADE. 
 
 8 pounds chopped Bartlett pears, 6 pounds sugar, 4 lemons, juice 
 and grated rind, ly^ green ginger scraped and chopped very fine, 1 
 cup water; boil slowly % of hour or untiV pears are clear. 
 
 Mrs. James Roy. 
 
 SPICED PEARS. 
 
 7 pounds pears, 3 pounds sugar, 1 pt. vinegar, I/2, o/.. ginger root, 
 Yj lemon (rind), I/2 oz. whole cloves, Y2 oz. whole allspice, ^/^ oz. 
 stick cinnamon ; cut the pears in half ; remove the seeds and pare ; 
 put the vinegar and sugar on to boil. Into each piece of the pear 
 stick three or four cloves ; divide the cinnamon, allspice and ginger 
 into tAvo parts ; put into small pieces of cheese cloth ; tie tightly, 
 and then throw them into the sugar and vinegar. When this mixture 
 begins to simmer, add the pears and the lemon rind ; bring all to 
 boiling point; take from the fire, and turn carefully into a stone jar; 
 stand in a cool place over night. Next day drain all the syrup 
 from the pears into a porcelain lined or agate kettle ; cook over a 
 moderate fire, and when boiling hot pour it back in the jar over the 
 pears. Next day drain and heat again as before ; do this for five 
 consecutive days. The last day boil the syrup down until there is 
 just enough to cover the fruit; add the fruit to the hot syrup, bring 
 the whole to a boil, and put in stone or glass jars or tumblers. The 
 pears may be finished in one day, by taking out the fruit and cooking 
 the syrup slowly down to the right amount, then the fruit is added 
 to it. re-heat and finish as above. Miss DeForest. 
 
 PINEAPPLE. 
 
 Pare fruit and take out all eyes; cut in small slices; weigh fruit 
 and with half as many pounds sugar as fruit put in a crock aiul let 
 stand over night; in the morning put it over the fire and let boil 
 for a minute only. 
 
 PINEAPPLE (CANNED COLD.) 
 
 Cut up fruit into dice or shred it. To 1 pound of fruit. 1 pountl 
 of sugar; place in layers in a crock; leave over night; put in glass 
 cans and fill to top; seal airtight, dipping covers and rubbers in -warm 
 water; place in a dark place. ]\Irs. C. B. Salver. 
 
254 THE WARREN COOK BOOK. 
 
 SPICED PINEAPPLE. 
 
 7 pounds fruit, 4 pounds sugar, 1 pt. vinegar, Vj ounce cassia- 
 buds, Vi ouncje whole cloves, Vt ounce ginger root; pare pineapples: 
 take out llie eyes and slice; cook in the syrup over a moderate Hre 
 ten minutes; cook tlie syrup with sjiices ten minutes before adding 
 fruit; remove ginger root before canning. 
 
 Mrs . L G . Noyes . 
 
 QUINCE HONEY. 
 
 2 quinces, grated, 1 pt. sugar, i/. pt. water; boil t^* entv minutes. 
 
 Mrs. F. E.' Sill. 
 
 RHUBARB (PIE PLANT.) 
 
 Wash the stalks and cut into inch pieces ; fill cans lightly and 
 then fill up with cold water; put on the rubbers and tops all under 
 cold water, to exclude the air ; screw tops very tight. 
 
 Miss Marae Kopf. 
 
 STRAWBERRIES. 
 
 For 10 qts. of berries use 9 qts. sugar; add enough Avater to lit- 
 tle more than cover sugar and place on stove. When it boils put 
 in the berries and let all boil briskly for three or four minutes. 
 
 xMrs. S. M. Hall. 
 
 DELICIOUS STRAWBERRY JAM. 
 
 Crush the berries and put in preserving kettle to cook without 
 any water; let them bubble all over before adding the sugar, which 
 should be in the proportion of 3 cups sugar to 2 of berries ; let boil 
 just ten minutes and seal in i/o pt. cans. This is fine to serve with 
 ice cream, as it has the real strawberry flavor. 
 
 Mrs. C. H. Noyes. 
 
 STRAWBERRY PRESERVE. 
 
 Select large solid berries and use a pound of sugar to a pound 
 (>f fruit ; place alternately a layer of berries and sugar in preserving 
 kettle and let stand over night. In the morning place over fire and 
 boil fifteen or twenty minutes ; pour on platters and let remain three 
 or four days ; then put into jelly glasses and seal. 
 
 IMrs. C. T. Conarro. 
 
 GREEN TOMATO FIGS. 
 
 4 pounds small green tomatoes, 4 pounds sugar, juice of 2 lem- 
 ons, 1/2 ounce of ginger and mace mixed, small stick cinnamon; 
 pierce each tomato with a fork; then put all together in a porcelain 
 kettle to boil ; add 1 lemon sliced as thin as possible ; boil all together 
 
CANNED FRUITS AND PRESERVES. 255 
 
 till fruit is clear; take from kettle with a skimmer; lay on platters 
 to cool ; boil syrup till thick, adding lemon juice ten minutes before 
 syrup is done ; put fruit into iars ; pour hot syrup over it. 
 
 Mrs. C. B. Salyer. 
 
 TOMATO CONSERVE. 
 
 Slice Ys pk. of green tomatoes, 2 lemons and 1 orange, removing 
 seeds of lemons and orange; let all come to a boil; add 2 pounds 
 white sugar; season to taste with crystallized ginger cut fine, (4 or 
 5 pieces) ; boil until transparent and syrup thickens. 
 
 Mrs. W. D. Hinckley. 
 
256 THE WARREN COOK BOOK 
 
CANNED VEGETABLES. 23? 
 
 CANNED VEGETABLES 
 
 Mrs. W. E. Rice 
 
 Fruits and vegetables to be sterile must be thoroughly heated. 
 All jars and covers must be sterile and the housewife must observe 
 surgical cleanliness. 
 
 If the housewife understands the real definition of sterilization, 
 the canning of vegetables becomes an easy process. Peas, corn and 
 beets contain sugar which furnish nourishment and food for yeast 
 plants and bacteria, which make them more difficult to keep than 
 fruits rich in acids. 
 
 Young lima beans, young green peas and sweet corn are easily 
 dried and are much more palatable than those canned, if properly 
 soaked and carefully cooked. 
 
 Dried cabbage, spinach, cauliflower and beets are sold by lirst- 
 class grocers. 
 
 Eggs are dried to use in winter when eggs are scarce and ex- 
 pensive. Mrs. Rorer. 
 
 ASPARAGUS. 
 
 Wash, trim, cover Avith boiling water; boil rapidly for fifteen 
 minutes ; then drain and arrange, heads up, in wide-mouthed jars. 
 Adjust rubbers, fill the jars to overflowing with water (that has been 
 boiled and cooled) ; add a teaspoon salt and lay on rubbers and lids 
 loosely. Stand the jars in the boiler on top of rack, surround half 
 way with cold water; cover the boiler; bring quickly to boiling 
 point and boil for liA hours; lift out 1 jar at a time; ouickly fasten 
 or screw down top without lifting it from the jar; keep protected 
 from draught until cool. 
 
 BEETS. 
 
 AVash young beets; throw into boiling water and cook for Vo 
 hour; remove skins; pack the beets in jars; add i/^ pt. vinegar to a 
 qt. water (that has been boiled and cooled) : fill the jars and cook % 
 (if an hour; follow directions for Asparagus. 
 
 STRING BEANS NO. I. 
 
 String and cut the beans; put them into the cans and fill cans 
 full of cold water ; steam three hours ; remove cover and put on rub- 
 ber; steam one hour and seal without removing cover. 
 
 Mrs. W. D. Hinckley. 
 
256 THE WARREN COOK BOOK 
 
 STRING BEANS NO. II. 
 
 Wash and cut beans in inch pieces; fill jars with beans and 
 place under faucet ; let cold water flow freely on them until jars are 
 full ; put rubbers and covers on jars ; fasten loosely ; use boiler or 
 steamer and steam 3i/o hours ; seal without removing cover. If boil- 
 er is used, put shingles or board in bottom of boiler, on which place 
 jars and fill boiler with cold water until jars are % covered. 
 
 LIMA BEANS. 
 
 Wash, shell and fill jars and place under running water and 
 steam like string beans. 
 
 TO CAN CORN. 
 
 Cut corn from cob ; pack cans full, pressing down hard ; steam 
 three hours ; put on rubber ; steam one hour ; seal without removing 
 cover. Mrs. W. D. Hinckley. 
 
 PEAS. 
 
 W^ash, shell and fill jars ; then place jars under running water 
 and steam as string beans. 
 
 TOMATOES. 
 
 Scald and pare tomatoes; cut large ones in quarters and 
 small ones in halves ; add salt to suit taste ; cook only from three to 
 five minutes, after they come to a boil ; can and seal while hot. Tin 
 cans are best, and if care is taken to empty, wash and dry thorough- 
 ly as soon as opened for use, the cans may be used with safety for 
 4 or 5 years. Mrs. J. Gleave. 
 
 TOMATOES. 
 
 Follow above directions, omitting the salt, place in sterilized 
 glass jars, using new rubbers, seal quickly. Keep in a cool dark place. 
 
 Mrs. Kitchen. 
 
PICKLES. 239 
 
 PIC LKES 
 
 Mrs. T. S. McNett 
 
 GENERAL DIRECTIONS. 
 
 In making pickles use none but the best cider vinegar, and boil 
 in a porcelain kettle — never in metal. A small lump of alum dis- 
 solved and added when scalding pickles the first time, renders them 
 crisp and tender, but too much is injurious. Keep in glass or stone- 
 ware; look at them frequently and remove all soft ones; if white 
 specks appear in the vinegar; drain off and scald, adding a liberal 
 iiandful of sugar to each gallon, and pour again over the pickles ; 
 liits of horserdish and a few cloves assist in preserving the life of the 
 vinegar. If put away in large stone jars, invert a saucer over the 
 top of the pickles, so as to keep well under the vinegar. The nicest 
 way to put up pickles is bottling, sealing while hot, and keeping in 
 a cool, dark place. Many think that mustard (the large white or 
 mellow) improves pickles, especially those chopped and bottled, and 
 mangoes. Never put up pickles m any thinir that has held any kind 
 of Grrease. and ne\'f'r let them freeze. T'se an oaken tub or cask for 
 pickles in brine, keep them well under, and have more salt thaji will 
 <lissolv(\ so that there will always be plenty at the bottom of the 
 cask. All pickles should be kept from the air as much as possible. 
 In making sweet pickles, use best brown sugar, "Coffee C," or good 
 maple sugar. 
 
 BEAN PICKLES. 
 
 Pick green beans when young and tender; string and place in a 
 kettle to boil with salt to taste, until they can be pierced witli a 
 fork; drain well through a colander; put in a stone jar; sprinkle 
 Avith ground black and cayenne pepper, and cover with strong cider 
 \ megar, sugar may be added if desirable. Approved. 
 
 PICKLED BLACKBERRIES 
 
 Take 4 pounds sugar to 7 pounds fruit. 1 pt. vinegar. 2 ounces 
 cinnamon. 2 ounces cloves; put all together; tie spices in bags; let 
 all scald but not boil, just to let the juice run out; soon as berries 
 look red, skim out into a crock; let the juice cook down until 
 (juite rich ; then pour over berries. Perhaps in a week or tvro you 
 Avill need to repeat cooking. ]\Irs. Dwiglit CoAvan. 
 
240 THE WARREN COOK BOOK 
 
 SWEET PICKLED BEETS. 
 
 Boil them in a porcelain kettle till quite soft, when cool cut 
 lengthwise or any desired shape ; boil equal parts vinegar and 
 sugar with 1/2 tablespoon of ground cloves tied in a bag, to each 
 gallon ; pour boiling hot over the beets. Mrs. T. W. McNett. 
 
 SPICED CANTALOUPE. 
 
 7 pounds cantaloupe ; pare and cut in sections ; 4 pounds sugar, 
 1 pt. vinegar, 1/0 oz. ginger root, 1 teaspoon ground cloves, 2 tea- 
 spoons allspice, 2 teaspoons cinnamon, 1/0 teaspoon ground mace; 
 put the vinegar and sugar on to boil ; mix spices and divide into 4 
 parts ; put each part into a square of muslin and tie tightly and 
 throw into the sugar and vinegar. When this mixture is hot add 
 the cantaloupe and bring all to boiling point; take from fire and 
 turn carefvTlly into a stone jar; stand in a cool place over night. 
 Next day drain off all the liquor and boil up again and pour over 
 ihe fruit; do this seven times. The last time boil juice until the 
 consistency of syrup ; add fruit and bring all to boil . All fruits 
 are fine done this way, cherries, pears, plums, quinces, watermelon 
 rind and peaches. Mrs. McCullough, liaworth. 
 
 CABBAGE CHOWDER. 
 
 2 heads cabbage, 1 dozen 'good sized sweet peppers, all colors, 
 4 ounces mustard seed, 1 tablespoon salt, 1 cup sugar; chop cabbage 
 and peppers together; add other ingredients and let stand four 
 hours; drain; cover with vinegar; place in cans and seal. Can be 
 used to fill mangoes. IVfi-s. J. T. I'.rennen. 
 
 CHOWDER. 
 
 1 peck green tomatoes. 8 large onions ; chop all fine and mix 
 with them 1 teacup salt and let stand over night. In the morning 
 drain in colander and put into kettle containing 1 qt. water and 1 
 qt. vinegar; let boil twenty minutes; then skim out; now place chow- 
 der in kettle with 1 pound brown sugar. 1 teaspoon cayenne pepper, 
 1 tablespoon each of whole cloves and allspice, and 1 of ground cin- 
 namon and 4 tablesj)oons mustai'd seed ; co^-er with good vinegar and 
 let boil up once. Rose E. Hammond. 
 
 CHOWDER. 
 
 I/O, pk. green tomatoes, same of cabbage, 4 peppers, 6 onions, IM.* 
 ounces white mustard seeds, l^ ounce celery seed, 4 cups sugar; chop 
 the tomatoes, cabbage, peppers and onions fine ; cover with salt and 
 let stand over night; then drain; add the sugar and seeds; cover 
 with vinegar and cook i/o hour and can while hot. 
 
 Mrs. Richards. 
 
PICKLES. • 241 
 
 CORN SALAD. 
 
 12 good sized ears of tender corn, 1 cup sugar, 1 good sized 
 iicad of cabbage. 2 tablespoons salt. 2 small pejipers, V^. pound ground 
 nnistard, Vi* gal. good vinegar; eho}) cabbage; add salt and let stand 
 lo drain; chop peppers; cut corn off cobs; stir mustard in a little of 
 the vinegar; mix all ingredients together, and let come to a good 
 boil; seal in cans or bottles. If vinegar is very sour dilute it with 
 a little Avater. Mrs". J. 0. Gleave. 
 
 GREEN CORN SALAD. 
 
 15 ears green sweet corn. 1 head cabbage medium size, 3 green 
 [icjipers, ]!/> cups white sugar, 2 tablespoons salt, 4 ounces ground 
 mustard, 2 qts. cider vinegar; cut corn from the cob; chop cabbage 
 and peppers fine; heat vinegar; then add other ingredients except 
 coi-n. which add after it is boiling hot, and cook over steam thirty 
 ;iiimites. it must not boil after corn is added; put into glass jars. 
 Tliis is delicious \v\U\ meat and Mill keep all winter. 
 
 Mrs. J. P. Johnson. 
 
 CORN CHOWDER. 
 
 Chop 1 large head of cabbage ; put 2 tablespoons of salt in it ; 
 ]ilace under a weight to drain two or three hours or over night; chop 
 4 large green peppers; cut the corn from 12 large ears; add 1 cup 
 sugar, either white or brown, V-i box mustard stirred smooth in 
 some of the vinegar, i/o gallon vinegar; mix all together; let boil up 
 good; seal in cans. IMrs. I. G. Lacy. 
 
 PICKLED CAULILOWER OR RED CABBAGE. 
 
 Put in strong salt and water 4 days; take out and drain; boil 
 vincgai'. whole black pepper and celery seed to taste; pour on hot 
 ever pickles. Good for use in 6 Aveeks. better in 3 months. 
 
 ]\rrs. A. Gerould. 
 
 CUCUMBER PICKLES NO. 1. 
 
 5 (jts. water. 1 pt. salt; scald and ])<)ur over cucuiubers. and let 
 stand tb.ree days; then pour (if[; make a fresh brine as before and 
 repeat once more. On the ninth day take y^ water a/id ^^ vinegar- 
 to this add ^4 ounce alum; scald and pour over; let stand six days; 
 then pour off; prepare vinegar, spices, red or green peppers to make 
 hot, and sugar to taste; be sure that your vinegar is the best, and 
 tlicy will keep in an open crock two years. ^frs. Fred Darling. 
 
 PICKLED CUCUMBERS NO. 2. 
 
 Take small cucumbers; place in jar; pour (iver vhem lioiling 
 water; add ejumgh salt to season nicely; repeat boili)ig this water 
 
242 THE WARREN COOK BOOK. 
 
 for four mornirsgs in succession, the fourth mornini? add a pinch of 
 alum; the lifth morning take vinegar enough to cover pii^kles; put 
 in porcelain kettle with a little sugar and spices tied m bag; let 
 come to a boil; drain cucumbers out of salt water and place in stone 
 jar and pour over them boiling vinegar; prepare cucumbers as above 
 till jar is filled; these will keep all winter. Good idea to put horse- 
 radish in vinegar. Mrs. Dwight Cowan. 
 
 CUCUMBER OIL PICKLE. 
 
 Slice (IS for the table 24 cucumbers; peel 1 qt. small onions: salt 
 well; stand over night, in the morning drain thoroughlj^; take 3 
 tablespoons of ground white pepper, 1 quarter pound Coleman's mus- 
 tard, 14 pt. best olive oil; mix this smooth; then add slowly 3 pts. 
 best cider vinegar cold; add cucumbers and onions: stir for a few 
 moments ; put into cans and seal. Good in 3 months. 
 
 Mrs. Salyer. 
 ERIE PICKLE,S. 
 
 Boil 14 pound salt and 2 qts. vinegar together and pour over 1 
 ounce black pepper, 1 ounce yellow mustard seed, 1 ounce allspice. 
 1 saltspoon cayenne. When cold pour over cucumbers and small 
 silver onions which have been washed and pared; put in fruit cans 
 with a small piece of alum. If the vinegar is too strong the pickles 
 will wither. 700 small cucumbers in quart jars will take about a 
 gallon and a half of vinegar after it is prepared. Mrs. Osborn. 
 
 FRENCH CHOW CHOW. 
 
 1 qt. large green cucumbers cut in pieces, 1 qt. very small ones, 
 
 1 qt. button onions, 1 qt. green tomatoes cut in pieces, 1 large cauli- 
 flower cut small, 4 large green peppers cut in coarse bits ; put all in 
 weak brine, and let stand for 24 hours ; scald in same brine and 
 drain through cheese cloth; make a paste of 6 tablespoons Coleman's 
 mustard, 1 of tumeric,! cup flour, 1 cup })rown sugar, about 2 qts. 
 cider vinegar; first moisten dry materials with a little ^•inegar; then 
 add the remainder; put on stove, stirring continually till smooth and 
 thick ; then add all of the pickles I used double the above amount 
 and had over 6 quarts. L. Smith. 
 
 FRENCH PICKLES. 
 1 peck green tomatoes sliced, 6 large onions, sliced. 1 teacup 
 salt sprinkled through them over night; drain thoroughly, in morn- 
 ing boil in 2 cjts. water and 1 qt. vinegar fifteen or twenty minutes 
 and drain; then take 4 qts. vingear, 2 pounds brown sugar. V2 pound 
 white mustard seeds, 2 tablespoons cloves. 2 tablespoons cinnamon. 
 
 2 of ginger, 2 of ground mustard and 1 of cayenne pepper; put all 
 together and cook fifteen minutes. This is excellent and will keep 
 a long time. IMrs. jM. T. Mead. 
 
PICKLES. 243 
 
 GERMAN SAUCE. 
 
 4 qts. green tomatoes, 4 qts. (•al)i)age, 1 qt. onions, 1 pt. celery, 
 measured after they are chopped, 1 pound sugar, 3 pts. vinegar, 1 
 gill salt, 1 large green pepper, 1 tablespoon each of allspice, cloves 
 and white mustard seed ; drain the tomatoes through a colander and 
 hoil the whole, twenty miiuites. 'Mrn. AV. K. Jacobs. 
 
 CUCUMBER SALAD. 
 
 Chop 11' cucumbers and 12 white onions, 2^/^ red peppers: 
 sprinkle over this a very small cup salt, and drain well ; add ^4 tea- 
 cup each of white mustard and celery seed; sweeten enough vinegar 
 to cover the whole; scald vinegar and let it cool before pouring 
 over the mixture. It is then ready to eat. Can in glass. 
 
 Mrs. I. G. Lacy. 
 
 INDIA PICKLES. 
 
 1 dozen green tomatoes, 1 dozen onions, 1 dozen cucumbers, 1 
 tablespoon salad oil, 1 tablespoon curry powder, 1 tablespoon mus- 
 tard, 1 tablespoon tumeric, 1 teaspoon black pepper, 1 teaspoon 
 cayenne, 3 pts. vinegar; boil all together and put in iar; (slice all the 
 l)ickles and let stand in salt over night) ; get medium sized cucum- 
 bers and onions ; pare cucumbers. Mrs. AYill Keegan. 
 
 MANGOES. 
 
 Take large green peppers: cut open the tops and take out the 
 seeds ; soak peppers in water twenty-four hours ; (and change the 
 water in that time if necessary) ; break up a head of cauliflower, 
 green beans, small cucumbers, radish seeds, small green tomatoes, 
 and little onions ; let them stand in strong brine for i/o hour ; then 
 drain and stuff the peppers almost full; then slice cabbage fine and 
 fill the top ; fasten the top down with a cucumber or bean or sew 
 with thread ; pack them in a stone jar, and pour over them cold 
 vinegar; add mixed spices and horseradish root. 
 
 Mrs. E. E. Allen. 
 
 SWEET MANGO PICKLES 
 
 ^Melons not quite half ripe; pare them and take out seeds; soak 
 in brine three days; make the brine of 1 teacup of salt to a pail ot 
 Avater; piece of alum size of walnut; wash in cold water before till- 
 ing. Use for filling. — Cauliflower, cucumbers, small onions, nastur- 
 tiums, beans, pears, celery, raisins, small tomatoes and peppers; spice 
 Avith cinnamon buds, black and Avhite mustard seeds, black pepper 
 corns, ginger root and cIoa'cs; 1 gallon of vinegar. 3 pounds sugar; 
 boil and put on cold; scald caulilloAver in salt Avater to make tender. 
 
 F. S. Wood. 
 
244 THE AVARREN COOK BOOK. 
 
 PICKLED PEACH MANGOES. 
 
 Take large free-stone peaches, ripe enough to allow the pit to 
 come out easily; put in brine for two days; mix to your taste, chop- 
 ped garlic, race ginger soaked in water over night and then sliced 
 thin, grated horseradish, white and black mustard seed, and celery 
 seed. After taking out of the brine cut open and remove the pits ; 
 fill with this mixture, and tie up ; pour over cold vinegar, and let 
 it remain a few weeks; then pour over the mangoes spiced vinegar 
 well sweetened containing a bag of turmeric. M. I. Mead. 
 
 MIXED PICKLES, 
 
 Take a peck each of small euenmbers, caidifower and small 
 OJiions ; mix and place in layers in jar, sprinkling y2 pt. salt between 
 layers; coA'cr with boiling water and let stand over night. In the 
 morning di-ain in colander and wipe dry; add to 8 qts. of cider 
 vinegar, i/o^ pound of mus-tard, 1 tablespoon turmeric, 2 talDlespoons of 
 ginger, 21/0 of curry powder, and 1 teaspoon of cayenne ; mix all 
 the seasoning in a little cold vinegar until smooth, 
 and then stir into the vinegar and continue stirring until it 
 heats to a boiling point ; pour over the pickles and set away ; stir two 
 or three times for a day or tW'O and then put them into quart jars. 
 
 Mrs. T. W. McNe'tt. 
 
 MUSTARD PICKLES NO. I. 
 
 1 qt. small pickles, 1 qt. small onions, 1 qt. sliced tomatoes, 1 qt. 
 musk and watermelon. 2 green peppers chopped fine, 2 heads cauli- 
 Hower cut in pieces; cover with salt water over night; in morning 
 scald in vinegar till tender. 
 
 Paste — 2 qts. best cider vinegar, 4 ounces mustard, 4 ounces 
 fiour. ] tablespoon cinnamon. 1 teaspoon cayenne pepper, 1 table- 
 spoon turmeric ; boil till it becomes a smooth paste ; then mix all to- 
 gether; pickle and paste. Mrs. Will Keegan. 
 
 MUSTARD PICKLES NO. II. 
 
 1 qt. small cucumbers, 1 large cucumber sliced, 1 qt. small 
 onions, 2 pounds cauliflower broken up, 6 small green peppers seeded 
 and sliced; cover with scalding brine and let stand over night; 
 drain. Mix 6 tablespoons mustard, 1 tablespoon turmeric, 1 table- 
 soon celery seed, 21/2 cups sugar and 1 cup fiour with a little cold 
 vinegar and add to 3 qts. vinegar; let boil two minutes; add the 
 pickles and let boil five to eight minutes. 
 
 Mrs. Hammond. Buffalo. 
 
PICKLES. 245 
 
 PICKLED ONIONS. 
 
 Make a brine by boiling 1 pound of salt in 3 ([ts. of water; use 
 the small silver skinned onions; rub off the skins and throw into 
 the brine; let them remain in the brine twenty-four hours; then 
 wipe dry and put into wide mouthed bottles. To 1 qt. white vinegar 
 allow ] teaspoon of pepper corns, 1 teaspoon of mustard seed, and 
 ^/o teaspoon coriander seeds: boil tiiis five minutes; when cold pour 
 over onions and cork tightly. "Will be ready for use in 2 weeks. 
 
 Mrs. T. W. McNett. 
 PICCALILLI. 
 
 Take green tomatoes chopped very fine; sprinkle well with salt; 
 let stand twenty-four hours; drain off and put in a stone jar; take 
 about I/O. the quantity of cucumbers and the same of cabbage; after 
 they are chopped put separately in jars and cover with cold vine- 
 gar; take about I/4 as much white onions as cucumbers and chop 
 them: salt and pour boiling water on them; let stand a few hours; 
 drain off and cover with vinegar as above ; let all remain in a cold 
 place twenty-four hours; then press very dry and mix together; add 
 some yellow and black mustard seed, celery seed and a bountiful 
 supply of grated horseradish with a few green peppers chopped fine ; 
 take the best vinegar and about 2 pounds brown sugar to the gal- 
 lon; boil it in part of the vinegar; skim well and pour over the 
 whole; add as much cold vinegar as is required. 
 
 PICCALILLI. 
 
 1 large white cabbage, 50 small cucumbers, 5 qts. small string 
 beans. 8 small carrots, 1 dozen sticks celery, 5 red peppers, 2 heads 
 cauliflower; chop fine; soak over night in salt water; wash well; 
 drain through a colander, and pour over them hot vinegar spiced 
 with mace, cinnamon, and allspice; turn off vinegar and scald sev- 
 eral times and seal. F. G. M. 
 
 SPICED PICKLES. 
 
 Let 200 small cucumbers stand in salt water three days ; boil 
 fifteen minutes, i/> gallon vinegar, 1 ounce white mustard seed, 1 
 ounce black mustard seed, 1 ounce juniper berries, 1 ounce celery 
 seed, 1 handful small green peppers, 2 pounds sugar, a few small 
 cnions and a piece of alum i/o size of nutmeg; pour over the cucum- 
 bers while hot and let stand a day; repeat three or four times, and 
 1he last time mix V^ pound of prepared mustard with the vinegar; 
 ]'our over the cucumbers and seal in liottles. ^Trs. AY. J. Richards. 
 
 PICKLED PEACHES. 
 
 Rub off with a cloth or pare them (\h\s, is just a mallei- of 
 choice), and prick each with a fork; heat in just enough Mater to 
 
246 THE WARREN COOK BOOK. 
 
 cover them until they almost boil ; take out and add to the water, 
 sugar in the following proportions : To 7 pounds of fruit take 8 
 pounds sugar ; boil fifteen minutes ; skim and add 3 pts. vinegar, 1 
 tablespoon each of allspice, mace and cinnamon, 1 teaspoon 
 of celery seeds, 1 teaspoon of cloves; put the spices in thin 
 muslin bags ; boil all together ten minutes ; then add the fruit and 
 cook until they can be pierced with a straw ; take out the fruit with 
 a skimmer and put into jars or cans ; boil the syrup down until 
 thick; pack the peaches in glass jars and pour syrup over them 
 scalding hot. You may pickle pears in the same way with or with- 
 out peeling. 
 
 SPICED PLUMS. 
 
 10 pounds plums, 7 pounds sugar, 1 pt. vinegar ; put in a bag i/4 
 cup of cinnamon, 1 large spoon of cloves and 1 large spoon of all- 
 spice; let all boil a few minutes (excepting plums;) then take off 
 and cool ; pick the plums with a fork and put into a jar ; then pour 
 over them the syrup; after heating the juice three inornings, each 
 time allowing it to cool, then pouring over the fruit; pat the fruit in 
 glass cans and boil the juice down quite rich and cool, after which 
 pour over all and put away. Mrs. E. E. Allen. 
 
 PICKLED PEPPERS. 
 
 Take large green ones ; make a small incision at side ; take out 
 all seeds, being careful not to mangle the pepper ; soak in salt water 
 one or two days, changing water twice ; stuff with chopped cabbage 
 or tomatoes seasoned with spices as for mangoes (omitting the cay- 
 enne pepper), or a mixture of nasturtiums, chopped onions, red 
 cabbage, grapes and cucumbers, seasoned with mustard seed and a 
 little mace; sew up incision; place in jar and cover with cold spiced 
 vinegar. Mrs. C. H. Smith. 
 
 PICKLED RAISINS. 
 
 Leave 2 pounds raisins on stem ; add 1 pt. vinegar and i/o pound 
 sugar; simmer over a slow fire I/2 hour. Mrs. TI. C. H. 
 
 SPANISH SAUCE. 
 
 1 peck green tomatoes, 1 dozen large onions, 1 dozen sweet pep- 
 I)ers, 2 bunches celery, 4 qts. ripe tomatoes, 2 tablespoons cinnamon, 
 2 tablespoons cloves, 2 tablespoons mace, 1 teaspoon cayenne, 1 tea- 
 spoon allspice, 2 pounds sugar, 1 gallon vinegar, salt to taste ; peel 
 and chop first three; let stand in salt water over night. In the morn- 
 ing drain in a muslin bag; scald ripe tomatoes; peel and chop fine; 
 drain in colander; chop celery; add rest of recipe and cook one hour. 
 
 Lillian Lemmon. 
 
PICKLES. 
 
 24^- 
 
 SWEET PICKLES. 
 
 Take 8 poimds of green tomatoes and chop fine; add a qt. vine- 
 gar, 2 cups sugar, a teaspoon each of mace, cinnamon and cloves, and 
 boil about fifteen minutes ; let cool and put into jars. E. P. M. 
 
 PICKLED TURNIPS. 
 
 Cold boiled turnips make very good pickles ; scald vinegar suf- 
 ficient to cover them ; add spices ; sweeten to taste ; let them cool be- 
 fore using them. C. H. W. 
 
 PICKLE FOR TOMATOES. 
 
 3 pts. vinegar, 2 pounds brown sugar, 14 pound mustard seed, 2 
 tablespoons ground cinnamon, 2 tablespoons ground cloves, 1 table- 
 spoon allspice, 1 tablespoon yellow mustard, 1 tablespoon red pep- 
 per, a little salt ; boil tomatoes in the above a few minutes. 
 
 M. L. Johnson. 
 
 SWEET TOMATO PICKLES. 
 
 !{; pk. green tomatoes sliced i^ in thick ; boil in water and vine- 
 gar with a little salt until easily pierced with a fork ; drain through 
 a sieve; scald together 1 qt. vinegar, 3 pounds sugar, 3 tablespoons 
 cinnamon, 1 tablespoon cloves, 1 tablespoon allspice ; put spices into 
 a bag and boil in the vinegar; place in a jar a layer of the sliced to- 
 matoes ; then a thin layer of sliced onions and alternate until all arc 
 placed ; then pour over the spiced vinegar boiling hot, throwing in 2 
 tablespoons whole mustard seed ; cover lightly. 
 
 Mrs. Dwight Cowan. 
 
 RIPE TOMATO PICKLES NO. I. 
 
 Pare and weigh ripe tomatoes and put into jars and just cover 
 with vinegar; after standing three days pour off the vinegar and 
 add 5 pounds coft'ee sugar to every 7 of fruit ; spice to taste and pour 
 over tomatoes and cook slowly all day on the back of the stove; 
 use cinnamon, mace and a little cloves, or not any as preferred. 
 
 Jennie Halliday. 
 
 RIPE TOMATO PICKLES NO. II. 
 
 Pare ripe, sound tomatoes, (do not scald); put in a pan: scald 
 spices (tied in a bag) in vinegar and pour while hot over them. This 
 receipt is best for persons who prefer raw tomatoes. 
 
 Jennie Halliday. 
 
 RIPE TOMATO PICKLES NO. III. 
 
 I/O peck small tomatoes, i^ dozcMi good sized onions sliced, 3 
 ounces mustard seed, black and vellow mixed, 5 cents worth of horse- 
 
246 THE WARRExN COOK BOOK. 
 
 ardish, cut in chips, 1 ounce each of whole cloves and allspice, sev- 
 eral small red peppers cut up ; put in fruit jars in layers ; boil the 
 vinegar. (1 cup of salt to a gallon of vinegar) ; let it stand until 
 cool before pouring over the tomatoes. Do not have the vinegar 
 too strong. jMrs. Leche. 
 
 COLD STORAGE VINEGAR. 
 
 1 gallon vinegar, 2 cups sugar (white), i/o cup mastard, I/2 cup 
 chopped horse radish, 1 handful mixed spices, 11/2, cap salt; put in 
 a gallon jar; wash cucumbers, any size you prefer, and place in the 
 above mixture without first soaking in brine. Mrs. Booth. 
 
 PICKLED WATERMELON. 
 
 1 pound sugar to 1 pound rind, 2 cups vinegar to every pound 
 (.C sugar. For a gallon of pickles take 1/0 ounce white ginger, I 
 tablespoon turmeric, mace, cloves and cinnamon to taste. The thick- 
 er the rind used the better. Prepare the same by remijving the thiti 
 hard outside rind also the soft substance inside, ('ut in narrow 
 strips a}id plnce in lirine strong encuigh to float an egg, for ten dnys; 
 then take out and put in preserving kettle with enough cold water 
 to cover; let come to a boil slowly and boil live minutes; skim into 
 ice water and let stand twenty-four hours ; next let come to a boil 
 slowly and boil again five minutes, tliis time in alum water. Be 
 sure to see that they boil slowly, as rapid boiling softens them; 
 plunge into ice water once more and let stand five hours ; for the 
 third time let boil five minutes and set away in the same water till 
 morning. Next day simmer the rinds in enough sweetened water 
 to cover them, for ten minutes ; take out of water and spread on 
 dishes to cool ; meanwhile, prepare the last syrup, allowing a pound 
 of sugar to a pound of rind, and 1/2 ounce sliced white ginger to a 
 gallon of pickles and a cup of water to every quart of sugar. Place 
 on stove and when sugar is dissolved add the rinds and simmer till 
 clear; take out once more and add to the syrup 2 cups vinegar to 
 a pound sugar already in, 1 talilespoon turmeric to a ga]h:)n of pick- 
 les, mace, cloves an,d cinnamon to taste; let come to a boil and re- 
 turn the rind to simmer fifteen minutes ; put up in fruit jars when 
 boiling hot. These pickles are delicious. 
 
 Mrs. M. I. Mead and Mrs. L. S. Clough. 
 
 WATERMELON PICKLES. 
 
 (^ Short process.) 
 S poi"<nds melon rind, 1 qt. cider vinegar, G pounds sugar, 1 tea- 
 spoon ground mace. 1 teaspoon allspice, 1 teaspoon ginger. 1 tea- 
 spoon cloves, 1 large teaspoon cinnamon; tie sj^ices in a bag and 
 
PICKLP]S. 
 
 249 
 
 boil in vinegar and sugar. "While lioilijig pour over the melon rind 
 which has been prepared as follows : Peel rind and cut in inch 
 lengths; put over fire in cold water and cook slowly until tender, 
 drain; put in crock and cover with the boiling syrup. Pen* three 
 days drain the rind; let tlK- syrup come to a boil and pour back on 
 rind. The third day lieat syrup and rind to the boiling point and 
 place in glass jars and seal. Cora D. Danforlh, Kane, Pa. 
 
250 THE WARREN COOK BOOK. 
 
 CATSUP, CHILI SAUCE, ETC. 
 
 Mrs. Sara O. Mitchell 
 
 TOMATO CATSUP. 
 
 1/2 bushel ripe tomatoes, 1 qi. vinegar, y^ cup salt. I/4 pound 
 whole black pepper, Yo teaspoon cayenne pepper or eai)sicum, 1 
 ounce whole cloves, i/4 pound allspice, 1 cup ground mustard, (^,4 
 pound can) wet in part of the vinegar, 6 large onions, 2 pounds 
 brown sugar, a handful of peach leaves: boil three hours stirring to 
 keep from burning ; when cool strain through a sieve ; bottle and 
 seal. Mrs. G. C. James. 
 
 TOMATO CATSUP. 
 
 1 basket (V2 bushel) ripe tomatoes; slice and cook until soft; 
 then run through a sieve; place again on sto^'e and when partly 
 boiled dov/n add 1 pt. vinegar, when thick enough add 1 cup brown 
 sugar, 3 tablespoons salt, 1 teaspoon each of cinnamon, cloves and 
 black pepper, 1/0 teaspoon red pepper, and 1 of mustard mixed with 
 a little vinegar ; boil two or three minutes and bottle. 
 
 Mrs. James Roy. 
 
 COLD CATSUP. 
 
 Chop fine 1 peck ripe tomatoes; drain; then run through a 
 sieve; 2 roots horsehadish grated. 1 10c bunch celery chopped fine, 
 1 cup chopped onions, 1 cup brown sugar, ^/^ cup salt, 1 cup white 
 mustard seed, 1 teaspoon black pepper, 1 teaspoon cloves, 1 teaspoon 
 cinnamon. 2 red peppers, 1 qt. vinegar; mix all together; seal with- 
 out cooking. Mrs. J. P. Johnson. 
 
 COLD CATSUP. 
 
 I/2 peek ripe tomatoes, -/.> cup grated horseradish, 1 cup black 
 and white mustard seeds mixed. 1 cup sugar, 1/0 cup salt. 2 table- 
 spoons black pepper. 2 teaspoons cinnamon, 1 teaspoon cloves, 1 tea- 
 spoon mace. 2 red pepper pods chopped, 1 onion chopped, 1 ounce 
 celery seed. 1 qt. good vinegar; chop tomatoes fine and drain; then 
 mix and bottle. Mrs. T. (I. Lacy. 
 
 TOMATO CATSUP. 
 
 3/2 bushel ripe tomatoes, 4 onions, 2 small red peppers; boil to- 
 gether until soft enough to put through a sieve ; strain ; add 12 
 tablespoons sugar, 4 tablespoons salt, 1 tablespoon mustard, 2 
 
CATSUP, CHILI SAUCE, ETC. 251 
 
 heaped tablespoons cinnamon, and 1 of cloves tied up together in a 
 piece of thin cloth ; cook all together until thick enough ; then add 2 
 cups good cider vinegar; cook five minutes; seal while hot. 
 
 Mrs. J. Gleave. 
 CHILI SAUCE. 
 
 30 large tomatoes, 10 small onions, 1 green or red pepper, 3 
 tablespoons sugar, 3 tablespoons salt, 1 pt. vinegar; peel and slice 
 tomatoes and cook till done; then add chopped onions, sugar, salt 
 and pepper, and 1 teaspoon black pepper, and lastly vinegar; cook 
 down quite thick and seal hot. Mrs. Dwight Cowan. 
 
 CHILI SAUCE. 
 
 ^2 bushel ripe tomatoes peeled, 6 large onions chopped, 4 red 
 peppers chopped, ^ pt. fine salt, 4 teaspoons brown sugar ; strain the 
 tomatoes through a colander and add 1^/^ qts. vinegar and boil all 
 together four or five hours Tintil thick ; bottle while hot. 
 
 Mrs. I. G. Lacy. 
 
 BRIGHT RED CHILI SAUCE. 
 
 18 ripe tomatoes, 6 large onions. 4 red pei)pers, 5 cups vinegar, 
 3 tablespoons salt, 10 tablespoons sugar, no spices ; chop onions and 
 peppers fine ; boil tomatoes ; put through a colander ; mix all togeth- 
 er; boil one hour. Aresta Beattv. 
 
 CHILI SAUCE. 
 
 30 large ripe tomatoes, 7 onions, 3 green peppers, 14 tablespoons 
 sugar, 2^2 tablespoons salt, 2i/^ cups vinegar; peel and slice tomatoes; 
 cook until done ; add chopped onions and peppers, sugar, salt and 
 vinegar; cook until thick; seal while hot. Mrs. J. W. Crawford. 
 
 CHILI SAUCE. 
 
 6 large ripe tomatoes peeled and sliced, 1 large onion, 2 small 
 peppers chopped fine, 2 cups vinegar. ] tablespoon each brown sugar 
 and salt; put all together; stew gently until thick enough; seal. 
 
 Mrs. James Roy. 
 CHILI SAUCE . 
 
 24 ripe tomatoes peeled, 4 green pepi)ei-s (•]i()i)pe(l fine, 4 table- 
 spoons salt, 8 tablespoons sugar, 8 cups vinegar, 8 large onions 
 chopped, 1 tablespoon allspice. 2 tablespoons cinnamon ; boil two 
 hours. ]\Irs. ]\I. Ilazeltine. 
 
 GRAPE CATSUP. 
 
 4 pounds grapes boiled in 1 qt. vinegar; rub through, a sieve; add 
 2 pounds brown sugar, 1 tablespoon each of cloves, allspice, cinnamon 
 and pepper, I/2 tablespoon salt ; boil until thick. 
 
 Aresta Beatty. 
 
252 
 
 THE WARKEN COOK BOOK. 
 
 CURRANT CATSUP. 
 
 5 pounds currants, 3 pounds sugar, 1 pt. vinegar, a little salt, 1 
 teaspoon pepper, 8 dessertspoons cinnamon, 1 dessertspoon cloves, 1 
 dessertspoon allspice ; mash and boil one hour. 
 
 Mrs. J. 0. Parmlee. 
 
 CUCUMBER CATSUP. 
 
 3 dozen large cucumbers, peeled and grated, Y^ dozen onions 
 chopped fine; add i/> cup salt; put in colander and drain over night; 
 then cover with vinegar; add V2 ounce white mustard, white pepper 
 to taste ; seal cold, for meats and sandwiches. Mrs. E. N. Smith. 
 
 DUTCH MUSTARD. 
 
 1 tablespoon dry mustard, 1 tablespoon sugar, 1 tablespoon corn- 
 starch, 1 teaspoon salt, yolk of 1 egg. 1/0 cup vinegar, 14 cup milk; 
 ujix mustard, cornstarch, sugar and salt together ; wet gradually 
 with egg and milk; put in double boiler, when heated add vinegar; 
 cook until thick and smooth, stirring constantly. 
 
 Mrs. W. J. •Richards. 
 
 TOMATO MUSTARD. 
 
 ] peck ripe tomatoes, 4 onions, 2 red peppers, 1 tablespoon whole 
 cloves. 1 tablespoon whole black pepper, 1 tablespoon ginger, 2 table- 
 spoo'is salt: boil two hours: strnin ; tlien add 1 small cup brown 
 sugar, y^ cup mustard stirred into 1 pt. cider vinegi-ir; boil two 
 hours and bottle. Mrs. Kopf. 
 
 MADE MUSTARD. 
 
 1 tablespoon mustard, 1 tai:)lespoon sugar. 1 teaspoon salt, % 
 cup vinegar, 1 egg; let come to a boil stirring constantly. 
 
 Mrs. D wight Cowan. 
 
CONFECTIONERY. 255 
 
 CONFECTIONERY 
 
 Miss Frances Allen 
 
 BUTTER SCOTCH NO. I. 
 
 1 cup brown sugar, Y2 cup water, 1 dessert spoon vinegar, piece 
 of butter size of a walnut ; boil about twenty minutes ; iiavor ii" de- 
 sired. Mrs. E. E. Allen. 
 BUTTER SCOTCH NO. II. 
 
 1 cup molasses (golden syrup is best,) V^ cup sugar, butter size 
 of hickorynut, 2 tablespoons vinegar put in when nearly done; add 
 nuts to suit, % cup or more. 
 
 CARAMEL CANDY. 
 
 . 3 cups sugar, % cup milk, 1 cup chopped walnuts, 1 tablespoon 
 butter, caramalize 1 cup sugar; then add milk; let all the sugar dis- 
 solve, and add the other 2 cups sugar, and butter; cook until it har- 
 dens in water; remove from the fire, and add nuts; pour on buttered 
 pan and mark in squares. 
 
 CHOCOLATE CARAMELS NO. I. 
 
 2 cups granulated sugar, 2 tablespoons vinegar, 2 tablespoons 
 butter, enough water to moisten the sugar; when nearlj^ done, which 
 can be told by testing in cold water; add 1 cup grated chocolate and 
 2 teaspoons Royce's vanilla; put into buttered pans. Avhen half cold 
 mark off with back of knife into squares. Mrs. W. J. Richards. 
 
 CHOCOLATE CARAMELS NO. II. 
 
 2% tablespoons butter, 1 cup molasses, 2 cups brown sugar, % 
 cup milk, 3 squares chocolate. 1 teaspoon RoycQ's vanilla; put ingred- 
 ients into kettle and boil until when tried in cold water, a firm ball 
 may be formed in the fingers; add Royce's vanilla just after taking 
 from fire ; turn into a buttered pan ; cool and mark in small squares. 
 
 Mildred J. Allen. 
 
 CHOCOLATE CARAMELS NO. III. 
 
 1 cup of molasses, 1 cup sugar, Vi cuji butter, 1 cup grated choc- 
 olate ; boil until mixture drops hard in water. 
 
 Marie Schermerhorn. 
 
 CHOCOLATE CARAMELS NO. IV. 
 
 3 cups sugar, 1 1: <'"P molasses, V2 cup milk, % cake chocolate, I/4 
 cup butter; flavor with Royce's vanilla. 
 
254 THE AVARREN COOK BOOK. 
 
 COCOANUT CARAMELS. 
 
 1 pt. inilk. l)utter size of an egg, 1 fresh eocoanut grated fine, or 
 an equal quantity of the dessicated eocoanut; 8 pounds granulated 
 sugar, 2 teaspoons lemon juice (strained); boil slowly until stiff; 
 then beat to a cream ; pour into shallow pans ; when partly cool mark 
 off in squares. Hattie Sherman. 
 
 COCOANUT BAR NO. I. 
 
 4 cups sugar, 1 cup water, i/. teaspoon cream of tartar, 14 pound 
 eocoanut ; cook sugar and water and cream tartar until it makes a 
 soft ball when dropped in cold water; remove from fire; beat until 
 it thickens; then add eocoanut; turn into buttered pans; cool and 
 cut into bars. Ernestine Cowan, Mrs. J. W. Crawford. 
 
 COCOANUT BAR NO. 2. 
 
 4 cups granulated sugar, % cup milk ; boil three minutes ; stir 
 until it begins to thicken and add 1 grated eocoanut, or an eqlial 
 quantity of the dessicated eocoanut ; spread on buttered pans, and 
 cut into bars. 
 
 CRACKER JACK. 
 
 1 qt. unshelled peanuts, 3 qts. popcorn, 2 cups molasses, 1 cup 
 granulated sugar ; boil sugar and molasses until it threads ; add a 
 pinch of soda before removing from stove ; mix popcorn and pea- 
 nuts ; pour the candy over it. 
 
 CANDIED ORANGE PEEL. 
 
 Cut skins in strips ; put on in cold water. "When it boils up, 
 turn off; cover in hot water and turn off twice, (three waters in all) ; 
 put them in a thick white syrup ; let them lie in that over night, in 
 the morning take strips out and lay on plates to drain. Just before 
 dry, sprinkle with granulated sugar. Mrs. C. H. Smith. 
 
 CREAM CANDY (GENUINE). 
 
 2 cups sweet cream. 2 cups light brown sugar, small piece of 
 butter, pinch of salt; place altogether in a sauce pan and boil gentlj 
 without stirring about twenty minutes : cool and mark off into 
 squares. The consistency of the candy should be when cohl morQ 
 that of wax thnii anything else, not in the least brittle nor sticky. 
 
 IMrs. Mark Jamieson. 
 
 CANDIED GRAPE FRUIT PEEL. 
 
 Cut; peel into strips; soak 48 hours in salt water, using 1 table- 
 spoon salt to ] qt. water; drain off salt water: put in granite kettle 
 with clear, cold water imd boil six to eight hours, changing water 
 
CONFECTIONERY. 2^5 
 
 four times during the boiling: add cold water while cooking. AVhen 
 tender, drain; take equal weight of sugar and fruit and to each 
 pound of peel, 1 cup cold water; cook one hour or until syrup has 
 nearly boiled away; take out carefully; drain; lay on platter over 
 night: then roll in sifted powdered sugar. Mrs. Sara i\Iitchell. 
 
 FUDGE NO. I. 
 
 3 cups light brown sugar, % cup cream or milk, batter the size 
 of an egg, 1 tablespoon grated chocolate, 1 cup nuts chopped fine, i/^ 
 cocoanut chopped fine, 1 teaspoon Royce's vanilla; put sugar, milk, 
 butter and chocolate in pan and boil about ten minutes, or until it 
 strings, stirring all the time; take from stove; add nuts and cocoa- 
 nut, stir utilil tliick; then pour on buttered platter. 
 
 Mrs. Davis, Tionesta, Pa. 
 
 FUDGE NO. II. 
 
 2 cups sugar, ^-o cup milk. 1 square chocolate, butter the size of 
 a walnut ; cook until it will form a soft ball in water, stirring all the 
 time; poai into buttered pans, and when cool cut in squares. 
 
 Aresta Beatty. 
 
 FUDGE NO III. 
 
 2 cups granulated sugar, 1 cup milk or 1/2 cream and milk, 1/4 
 cake of chocolate, butter size of a walnut ; mix the ingredients and 
 boil, stirring constantly until it forms a soft ball when tried in cold 
 Avater. Before removing from fire add i^ teaspoon Royce's vanilla ; 
 when done beat rapidly until creamy; add chopped nuts or cocoa- 
 nut, if desired; pour on buttered plates and cut into squares. 
 
 Gertrude Greaves. 
 
 FUDGE NO. IV. 
 
 2 cups granulated sugar, 1 cup cream or milk. 1 tablespoon but- 
 ter, 1 teasoon Royce's vanilla, 2 squares chocoUite, 1 cup nuts if de- 
 sired: boil ingredients until mixture forms soft ball in cold water: 
 then pour on marble slab and stir with a wooden spoon; then take 
 up with flat knife and cut in pieces. Frances Allen. 
 
 Georgia Christie, Butler, Pa. 
 
 FIG BISQUE. 
 
 1 cup light brown sugar, 1 cup granulated sugar, white of 1 egg, 
 i/> cup water, 1 cup chopped figs ; boil sugar and Avater until it makes 
 soft ball in water: then stir this syrup into beaten white of egg and 
 Veat until nearly thick: stir in figs quickly and dip out with teaspoon 
 on waxed paper. Lillian Brock way. 
 
256 THE AVARRP::N cook l^OOK. 
 
 GLACE NUTS. 
 
 2 cups sugar, ] cup boiling water, l^ teaspoon cream of tartar ; 
 boil ingredients together until syrup begins to discolor (310 degrees 
 Fahrenheit) ; remove from fire and place sauce-pan in cold water to 
 instantly stop boiling; remove from cold into hot water while dip- 
 ping ; take nuts and dip separately ; place on oiled papers. 
 
 Frances Allen. 
 HOPS. 
 
 2 cups white sugar, 1 cup cream or milk, 2 squares chocolate ; 
 boil until it forms soft ball when tried in cold water; place in pan of 
 cold water and let stand till cold; then stir till creamy and pour into 
 buttered pan. M. S. Wood. 
 
 ITALIAN CREAM FUDGE. 
 
 2 cups light brown sugar, 1 cup granulated sugar, 1 cup milk, 1 
 kitchen spoon butter; cook until it forms soft ball in water; then 
 remove from fire and beat until it becomes creamy; add Vii ^i^P luits. 
 
 LEMON CANDY (CLEAR.) 
 
 Dissolve IVii pounds of loaf sugar in V2 pt- water; add the white 
 of 1 egg; when it is boiled sufficiently to snap in cold water; add 1 
 teacup strained lemon juice ; boil quickly again until it snaps in cold 
 water ; pour on buttered plates and cut in even squares. 
 
 Bessie ]\I. Crary. 
 
 MAPLE CARAMELS. 
 
 1 pound maple sugar, 1 cup rich cream. la the absence of cream 
 1 cup milk in which has been melted 1 tablespoon butter may be 
 used ; cook until it will stiffen if tried on a cold plate ; pour in sheets 
 and bar oft', or in odd shaped patty-pans. Bessie "SI . Crary. 
 
 MAPLE SUGAR CANDY. 
 
 1 pound soft maple sugar, % cup thin cream. ^4 ciip boiling 
 water, % cup walnuts or pecan meats ; break sugar in pieces ; put in- 
 to sauce pan with cream and water; bring to boiling point; boil un- 
 til soft ball is formed when tried in cold water; remove from fire; 
 beat until creamy ; add nuts : pour into buttered tins. 
 
 MISSISSIPPI PECAN CANDY. 
 
 2 cups pulverized sugar, 1/0 cup cream, butter size of walnut, 1 
 tablespoon cocoa, small teaspoon Royces' vanilla, 1 cup pecan meats; 
 mix sugar, cream, butter and cocoa in kettle; put over quick fire, 
 stirring constantly. AVhen it has boiled two or three minutes, try it 
 in water: then remove at once from fire; flavor with Royce's vanilla: 
 beat until creamy; stir in nuts and pour on buttered tins. 
 
CONFP]CTIONERY. 25? 
 
 DIRECTIONS FOR PULLING CANDY. 
 
 ('andy to be pulled must l)e eooked until it is brittle wlien cool, 
 therefore, the i)ulling must bejrin with the first hardening of the 
 edges of the candy in the buttered pans ; work steadily, adding a lit- 
 tle at a time as it cools sufficiently until it is all taken up. If the 
 warmth of the hands is not sufficient work over a stove, as keeping 
 the candy warm facilitates the process. Faithful work for V^ hour, 
 never less time, makes the candy light, smooth, brittle, yet with that 
 melting quality so desirable. Mrs. Jane Orr. 
 
 MOLASSES CANDY. 
 
 1 cup best N. 0. molasses. 1 cup white sugar, 1 tablespoon vine- 
 gar. 2 tal)lespoons butter, 14 c^ip h^^t Avater. Elizabeth Clough. 
 
 PENOCHE. 
 
 2 cups light broMu sugar, 1 cup milk, piece of l)utter size of an 
 eirg, 1 teaspoon Royce's "Manilla. 1 cup walnut meats; put ingredients 
 into kettle: boil until when tried in cold water a very firm ball is 
 I'oT-med ; stir until creamy; add nuts and pour into buttered pan. 
 AMien cool, cut in squares. Frances Allen. 
 
 PEANUT CANDY NO. I. 
 
 2 cups sugar, ly^, cups water, i^ f "ip nu)lasses, a small bit of but- 
 ter, 2 cups peanut meats added when boiled till done. 
 
 Mrs. J. W. Kitchen. 
 
 PEANUT CANDY NO. II. 
 
 To 1 large cup New Orleans inolasses add i/> cun l)rowu sugar 
 and a lump of butter- boil until it will harden in cold water; shell 
 and chop, not very fine, 1 qt. freshly roasted peanuts. AVIien the candy 
 is done, stir in the nuts and mix thoroughly; pour into buttered 
 plat(^s: cut in small pieces or squares. ]\Irs. James Hand. 
 
 PEANUT CANDY NO. III. 
 
 3 cups brown sugar. 1/. cup Avaler: 1)oil until it strings from the 
 spoon; add butter and nuts to taste. Hattie Sherman. 
 
 POPCORN BALLS. 
 
 2 cups molasses. 1 cuj) l)rown sugai'. 1 tables])oon vinegar, piece 
 of butter size of small egg: cook this mixture in large kettle-, pop the 
 corn (enough to make 4 qts. when popped.) salt it and sift it 
 through the fingers, taking care to remuve all hard kernels and 
 loose salt: then stir into the kettle all the corn the candy will take 
 up: heap on butlei'cd ])la1es and cut into block's or mould into balls. 
 
258 
 
 THE WARREN COOK BOOK 
 
 PRALINES. 
 
 1% Clips powdered sugar, 1 cup maple syrup, 1/4 cup cream, 2 
 cups liickory nuts or pecans ; boil first 3 ingredients until, when tried 
 in water, a soft ball is formed; remove from fire and beat until 
 creamy; add nuts and drop from tip of spoon in small piles on but- 
 tered paper. 
 
 PUFFED RICE. 
 
 Boil togerlicr 1 cup granulated sugar, i/. cup water, 1 teaspooji 
 vinegar for i\ve miruies ; then add 2 tablespoons molasses, butter size 
 of a walnut, V- ti^Hsp(H)n salt; boil until a few drops in cold water 
 becomes hard and brilile; take from fire; stir in i/o package Quaker 
 pufl'ed rice prp\'i()us]y warmed and si>read on dish to cool. 
 
 PEANUT BAR. 
 
 Melt 2 cups granulated sugar and pour over 1 cup nut meats. 
 This makes a delicious brittle candy. Frances M. Allen. 
 
 SEA FOAM. 
 
 1 cup light brown sugar, 1 cup granulated sugar, 1 cup water, 
 white of 1 egg, Royce's vanilla, \[> cup walnut meats; cook sugar 
 and water until the syrup forms a waxy ball in cold water; remove 
 from fire and let stand while beating white of egg with whisk. When 
 light, pour syrup in slowl^^ beating until stiff enough to hold its 
 shape ; then add nuts and ]nit (|uickly on buttered platter, using two 
 spoons. Hilda AV. Jacobs. 
 
 SALTED ALMONDS. 
 
 Blanch almonds and dry on a towel; place in pie-tin and pour 
 over them 1 or 2 teaspoons melted butter ; salt weU and place in 
 oven until a golden brown. Frances M. Allen. 
 
 TEXAS CHIPS. 
 
 3 large iron spoons of molasses, 2 large iron spoons of water, 1 
 large iron spoon of melted butter, 1 large iron spoon of sugar; boil 
 until brittle if dropped in water ; pour into buttered plates and as it 
 cools pull from the edges, out from dish as thin as possible and 
 snap off. This will make a large quantity. 
 
 iNIaria Schermerhorn. 
 
 VANILLA TAFFY. 
 
 1 pound of sugar, 1 tablespoon Royce's vanilla, 1 ounce gum 
 arable, 1 cup of cream; boil sugar and cream together; when half 
 done add the dissolved gum-arabic; when done add the Royce's ex- 
 tract vanilla. This filled with nuts is very nice. 
 
 Maria Schermerhorn. 
 
CONFp]CTIONERY. ^.5^ 
 
 VINEGAR TAFFY. 
 
 IV2 pound light l)r()\vn sugar, % cup butter, 34 cup vinegar, (if 
 very strong dilute with water) ; boil very sloAvly until it makes soft 
 ball in water; {)()ur out into buttered platter and set to cool and pull 
 when cool enough to handle. Lillian Brockway. 
 
 WHITE TAFFY. 
 
 3 eups sugar. 1 cup water, 1 tablespoon vinegar; boil very slowly 
 without stirring; try in cold water and when hard pour into greased 
 dripping pan; cool and pull. Mrs. C. II. Smith. 
 
 OLD-FASHIONED WHITE CANDY. 
 
 1 cup cold water. 2 cups granulated sugar, 1 teaspoon (leveled 
 off) cream of tartar ; flavor to taste ; wdien brittle in cold water it 
 is done ; pull at least 1 o ho ir. ]\Irs. Jane Orr. 
 
 FRENCH CREAM OR UNCOOKED CANDIES 
 
 FRENCH CREAM NO. I. 
 
 To the white of 1 egg beaten to a stiff froth, add 1 tablespoon 
 of cold water and a small quantity of Royce's vanilla extract; sift 
 carefully XXX confectioner's sugar; stir into mixture gradually 
 keeping the mixture smooth, until you can no longer use the spoon ; 
 turn out then upon kneading board, dusted wnth sugar and knead, 
 adding sugar all the time, until you have a paste smooth, firm and 
 perfectly manageable ^Irs. H. E. BroAvn. 
 
 FRENCH CREAM NO. II. 
 
 "White of 1 egg, 1 tablespoon sweet milk, confectioner's sugar 
 to stiffen ; knead like bread ; make in any shape desired. 
 
 Mrs. Hiram G. Eddy. 
 
 FRENCH CREAM NO. III. 
 
 To the white of 1 egg add 1 t,ablespoon water: stir in confec- 
 tioner's sugar until able to knead ; dust kneading board with sugar 
 and proceed as directed in No. 1. Mrs. 0. P. Northrup. 
 
 ALMOND CREAMS. 
 
 Shell and blanch the almonds and roll each nut in a layer of the 
 french cream candy. 
 
 CHOCOLATE CANDY. 
 
 Use French Cream mixture flavored with grated confectioner's 
 chocolate ; shape in cubes or bars. 
 
260 THE WARREN COOK BOOK 
 
 CHOCOLATE CREAMS. 
 
 Use French Cream mixture; roll in pear shapes; let them stand 
 on a marble slab or on waxed paper about twelve hours ; then melt 
 confectioner's chocolate over steam or boiling water. With a fork 
 roll the creams in the melted chocolate and let them dry off. 
 
 CHOCOLATE PEPPERMINTS. 
 
 Use French Cream mixture flavored with the essence of pepper- 
 mint (or wintergreen) ; mould into disks and cover with chocolate 
 as directed above. 
 
 CREAM CHERRIES. 
 
 Make a small round ball of French Cream ; cut a strip of citron 
 the size of a cherry stem; put the ball of cream on one end; take a 
 cherry glace and cutting it in two put % each side of the stem of 
 the cream ball. Lucy Bostwick. 
 
 COCOANUT CREAM. 
 
 Use French cream mixture ; add freshly grated cocoanut and 
 also melted chocolate if desired; then mould into cubes. This is also 
 very nice when the cubes are placed on buttered tins leaving quite 
 a space between them, and set in the oven for a few minutes. 
 
 DATE CREAMS. 
 
 Select perfect dates ; with a sharp knife remove the seeds ; shape 
 Uie French cream into oblong pieces ; fill the cavity with it. 
 
 ENGLISH WALNUT CREAMS. 
 
 Use a French cream mixture ; have ready the unbroken half 
 meats of English walnuts ; roll candy in balls and stick a nut on both 
 sides. 
 
 HICKORYNUT CREAM. 
 
 Add to a French Cream candy chopped hickorynut meats; 
 shape in cubes or bars two inches long. 
 
 NEAPOLITAN CREAM. 
 
 Take 3 equal parts of French Cream mixture ; make 1 orange as 
 given below, another chocolate, the third cocoanut ; pack one on top 
 of the other, each layer to be V^ of an inch thick ; cut in cubes. 
 
 ORANGE CREAM. 
 
 Use a French Cream mixture ; flaA'or with the strained juice and 
 grated rind of 1 orange (squeeze the grated rind through cloth to 
 procure a clear liquid; shape as desired. 
 
CONFECTIONERY. 261 
 
 WALNUT LOAF. 
 
 The white of 1 egg aud un equal amount of water, well beaten ; 
 stiffen with confectioner's sugar, adding 1 teaspoon of Eoyce's va- 
 nilla and 1 large cup of walnuts chopped fine; mould into a loaf and 
 Clip in melted Baker's chocolate into which has been put 1 teaspoon 
 of grated paraffine. Mrs. S. "W. Tait. 
 
 WHITE FONDANT. 
 
 2Y2 pounds sugar, ll^ cups hot water, V4 teaspoon cream tartar; 
 put ingredients into a smooth granite pan; place on range and heat 
 gradually to boiling point; boil without stirring until when tried in 
 cold water a sor'r, ball nuiy be cormed that will jiist keep its sliape; 
 pour slowly ^w slij.'-htly oiled platter, or slab; 1:1 stand n few min- 
 utes to, cool, but not long enough to become hard around the edges; 
 ■work with wooden spoon till white and creamy; then it should bf^ 
 kneaded until smooth ; put into bowl ; cover with oiled paper that a 
 crust may not form on top and let stand twenty-four hours. Always 
 make on a clear day. Frances Allen. 
 
 CREAMS. 
 
 Place part of the fondant in a double boiler and stir constantly 
 until it melts ; add Roj'^ce 's peppermint, wintergreen, chocolate or any 
 flavor desired, and drop by small teaspoons on marble slab or para- 
 fine paper. This must be done rapidly as the fondant hardens rap- 
 idly. L. C. K. 
 
 GLACED FRUITS. 
 
 AVhite grapes, raisins, sections of orange, fancy cakes, berries 
 and nuts may be glaced by dipping in the melted fondant. 
 
 jMrs. AY. J. Richards. 
 
 TURKISH MINT PASTE. 
 
 Pour 1/2 cup cold water over 3 tal)lespoons granulated gelatine ; 
 let stand until water is absorbed; pour V, cup cold water over 2 cups 
 granulated sugar and when dissolved heat to boiling point; add thf 
 gelatine and cook twenty minutes after boiling begins; remove from 
 lire; add 2 tablespoons lemon .juice, 4 tablespoons mint syrup 
 and green color paste to tint a delicate green ; turn into unbutter- 
 ed pan to stand over night; pull from pan to a ii;ipcr .spread with 
 sifted confectioners sugar; cut and roll each piece in the sifted sugar. 
 
 Mrs. E. E. Allen. 
 
262 THE WARREN COOK BOOK 
 
 MISCELLANEOUS 
 
 Miss Kate Winger 
 
 CLEANING FLUID. 
 
 2 ounces aqua ammonia, I ounce eastile soap, Vy ounce saltpetre, 
 y2 ounce ether, 1/2 ounce glycerine, 1 qt. rain or filtered water. Ex- 
 cellent for men's and boys' clothing. Can be used on any woolen 
 goods or any dark silk, (if diluted half and half with water,) for 
 dust stains, or grease spots. ^Irs. M. W. Jamieson. 
 
 CLEANING FLUID. 
 
 1 pt. deoderized benzine. lA dram sulphuric ether, i/j dram 
 chloroform, % dram oil of wintergreen, 1 dram alcohol. 
 
 Mrs. W. J. Richards. 
 
 CLEANING FLUID. 
 
 1/4 ounce glycerine. 1/. ounce alcohol, Y^ ounce sulphuric ether, 
 2 ounces ammonia, V2 ounce powdered eastile soap ; add enough 
 water to make 1 qt. of the mixture. For woolen goods and to be 
 used with brush or sponge aijd rinsed with pure water. 
 
 I;ora Alden 
 
 FOR MOTHS. 
 
 1 ounce alum, 1 ounce sul.phurate of zinc, 3 omices salt; mix with 
 2 qts. water and let stand over night ni a covered vessel. In tlie 
 morning pour it carefully into another vessel so that all sediment 
 may be left behind. .Dilute this with 2 qts. water, and apply by 
 sprinkling the edges of the carpet with a wh'sk broom. 
 
 Mrs. P'riday. 
 
 TO REMOVE STAINS FROM LINEN. 
 
 BERRY STAINS. — Place garment over pan and slowly pour 
 on boiling water until the stain disappears. 
 
 TEA, COFFEE AND CHOCOLATE STAINS.— If cold water 
 fails to remove, dip in diluted javelle water, which like oxalic acid 
 solution, should always be kept on hand. See recipes below. 
 
 PEACH, PEAR AND GRAPE STAINS require acid. Use Oxalic 
 Acid Solution on stains, being careful to rinse well in water as soon 
 as stain disappears, as the acid will eat linen if not well rinsed out. 
 
MISCELLANEOUS. 263 
 
 MILDEW will disappear if persistently wet in buttermilk and 
 laid in the sun, but it is easier to use chloride of lime. Put a little 
 lime in cold water and stir until dissolved; then strain through cheese 
 cloth and pour over stained spots; watch carefully and as soon as 
 bleached out, rins(> in 8 oi- 4 waters to remove every particle of lime. 
 
 INK STAINS shouUl l)e soaked in fresh milk or washed in salt 
 and water and then sponged with lemon juice. Vinegar will take ink 
 out of carpets. Peroxide Hydrogen is used successfully in cciiioving 
 ink from colored goods. 
 
 IRON RUST. — Dissolve a teaspoon of salt in a tablespoon or 
 more of lemon juice and apply to stain, then hang in the sun. Sev- 
 eral applications may bo necessary 'before the stain is entirely re- 
 moved. 
 
 GRASS STAIN. — Either alcohol or molasses will remove grass 
 stain. Lard is also used successfully. 
 
 ]\IACHINE OIL OR VASELINE.— Rub with soap and cold 
 water. Hot water sets the stain. 
 
 TAR. — Vse kerosene oil. or rub lard well into the tar; tlien i-iil) 
 with soap and hot water. 
 
 STAINS OF LONG STANDING.— Wet in cold water; dip in 
 javelle water for a minute or two ; then rinse in several waters ; dry 
 in the sun. If this fails the oxalic solution given below is infallil)le. 
 
 PAINT STAINS that are dry and old may bo romovcd from cot- 
 ton or woolen goods Avith chloroform. 
 
 BLOOD STAINS may in most cases be removed b,v soaking in 
 cold water with a little salt in it. 
 
 JAVELLE WATER. — Put 2 pounds of salsoda in a large granite 
 pan or stone jar; pour 4 qts. boiling water over it and stir ujitil well 
 dissolved ; add 1 pound chloride of lime and let stand a day or two, 
 stirring occasionally; let settle; then drain off clear portion and 
 strain into fruit jars. 
 
 TO WHITEN CLOTHES when Avashing, add a small teacup of 
 javelle water to a boiler of water; pour over well rubbed clothes; let 
 stand fifteen minutes, stirring occasionally that everj^ part may be 
 thoroughly scalded ; rinse well and dry. 
 
 OXALIC SOLUTION.— Put i^ ounce oxalic acid (crystalized) 
 in a T>t. bottle of water; when dissolved it is ready for use; plain- 
 ly label the bottle as it is very poisonaus. AftiM- an application of 
 this, the fabric should be quickly and well rinsed. 
 
264 THE WARREN COOK BOOK 
 
 HELPFUL HINTS. 
 
 TO SCALD jMILK. — Put in double boiler, having water boiling; 
 cover, and let stand on range until milk around edge has a bead-like 
 appearance. 
 
 TO EXTRACT JUICE FROM ONION.— Cut a slice from root 
 end of onion ; draw back the skin and press onion on a coarse gratei", 
 working with a rotary motion. 
 
 TO CARAMELIZE SUGAR.— Put in a granite saucepan; place 
 over range and stir constantly until melted and of the color of maple 
 syrup. Care must be taken to prevent sugar from adhering to the 
 sides of the pan or spoon. 
 
 TO PREVENT SALT FROM LU:MPING — Mix with corn starch, 
 allowing 1 teaspoon cornstarch to 6 teaspoons salt. 
 
 TO "WASH CARAFES — Use handful of shot or rice in strong so- 
 lution of soda and shake well; or half fill with hot soapsuds, to which 
 is added 1 teaspoon washing soda. Put in new^spaper, torn in small 
 pieces. Let stand 1/2 hour, shaking occasionally. Empty, rinse witli 
 hot water, drain, wipe outside and let stand to dry inside. 
 
 TO CLEAN GRANITEWARE where mixtures have been burned 
 on. Fill wnth cold w^ater, add washing soda, pearline, or any soap 
 powder; heat gradually to boiling point, then empty when dish may 
 be easily washed. 
 
 TO KEEP A SINK DRAIN FREE FROM GREASE.— Pour down 
 once a week at night: i/o can Babbitt's potash dissolved in 1 quart 
 water. 
 
 A small piece of window glass will be useful for holding the 
 leaves apart on a cook book, and one can read the recii)e and not 
 soil the book by too much handling. 
 
 IF POTATOES HAVE BOILED DRY, setting the kettle in\- 
 mediately into cold water prevents a burned flavor. Boil a strong 
 solution of soda in the bui'ned kettle. 
 
 WHEN SINK DRAIN IS CHOKED pour into sink \\ pound cop- 
 peras, dissolved in 2 quarts boiling water. If this does not clear it. 
 repeat before sending for plumber. 
 
 TIE STRANDS OF A NEW BROOIM closely together; put into 
 a pail of boiling water, and soak 2 hours. Dry thorougiily before us- 
 ing. 
 
 BOTTLE CONTAINING OXALIC ACID should be marked poi- 
 son, and kept on a high shelf. 
 
MISCELLANEOUS. 265 
 
 TO KEEP ICE CHEST in a good condition ; wash thoroughly 
 once a week with cold or lukewarm water in which washing soda has 
 been dissolved. If anything is spilled in an ice chest, it should be 
 wiped off at once. 
 
 TO CLEAN PIANO KEYS, rub over witli alc.liol. 
 
 FOR DISINFECTANT use Piatt's Chloride^. Chloride of lime is 
 a valuable disinfectant, and cheaper than Platts' Chloride. 
 
 TO REIMOVE RUST FROM STEEL, rub wc^ll with sweet oil and 
 then with pulverized lime. 
 
 TO REI\rOVE PAINT FROM GLASS, dip a damp doth in l)ak- 
 ing soda and rub it over the spots. 
 
 FOR A BRUISE apply hot water innnediately and all discolor- 
 ation will be removed. 
 
 FOR BURNS. Lime w^ater and sweet oil in equal quantities is 
 one of the best remedies for a burn. 
 
 TO CLEAN WILLOW FURNITURE use salt and water; apply 
 with a nail brush. Scrub well and dry thoroughly. 
 
 TO BRIGHTEN BRASS scour with salt and vinegar. 
 
 FOR CLEANING BRASS OR COPPER, 4 oz. oxalic acid, 1 oz. 
 powdered rotten stone, 1 paper Mount Eagle Tripoli, 1 qt. water. 
 
 TO EXTERMINATE ROACHES or waterbugs ; sprinkle powder- 
 ed borax and sugar in places where they are found. 
 
 TO KEEP JELLY in ordinary glasses ; cover with melted par- 
 affine. 
 
 FISH may be scaled much easier by first dipping them into 
 boiling water for a minute. 
 
 SALT WILL CURDLE NEW MILK, hence, in preparing por- 
 ridge, gravies, etc., salt should not be added mil 11 the dish is pre- 
 pared. 
 
 ^ TO BLANCH ALMONDS— Cover with boiling water and let 
 stand two minutes; drain; put into cold water and rub off skins; 
 dry between towels. 
 
 TO WHITEN CLOTHES add a teaspoon of powdered borax to 
 last water in which clothes are rinsed. This is especially good to 
 remove yellow that time gives to white garments that have beeti 
 laid aside for two or three years. 
 
 BREAD JARS AND CAKE BOXES should be scalded twice a 
 
 week in summer, sunning, if possible, to keep mold from gathei-ing 
 
266 THE WARREN COOK BOOK 
 
 WASH BOILERS WHEN RUSTY may be cleaned with sweet 
 milk. 
 
 TO CLEAR HOT FAT throw in a few slices of raw potato. 
 
 IN PICKLING, alum helps to make the pickles crisp, while 
 liorseradish and nasturtium seeds prevent vinegar from becoming 
 muddy. 
 
 To beat the whites of eggs quickly, put in a pinch of salt. 
 
 To brighten tin that has not been burned, scour with soda. 
 
 If those who make their own yeast would boil the hops in an old 
 teapot much labor would be saved. 
 
 Pour boiling water over raisins and the stones can be renw v'cd 
 easily. 
 
 JAMS AND JELLIES should be kept in a cool, dark, dry place. 
 Keep a slate in the kitchen once and you will never do without 
 it, as many trips to the grocery will be saved. 
 
 TO WASH BLACK CALICO, scald in salt and water to set the 
 color. 
 
 TO RESTORE FROZEN PLANTS, as soon as discovered pour 
 cold water over them, wetting every leaf thoroughly. In a few min- 
 utes it will become crystalized with a thick coating of ice. In this 
 state place them in the dark, carefully covered with a newspaper; 
 the ice will slowly melt, leaving the plants in their original state. 
 
 TO ]\IAKE FLAT IRONS SMOOTH rub them on fine salt. iv.>ep 
 a little beeswax in a cloth in the ironing blanket for the same pur-- 
 pose. 
 
 TO CLEAN POLISHED FURNITURE, dip a chamois skin in 
 warm water and wipe carefully. 
 
 TO CLEAN OI^T STOVE PIPE, place a piece of zinc on live 
 coals in stove. The vapors produced carry off soot by chemical de- 
 composition. 
 
 STAINS ON HANDS may be removed by rubbing with salt 
 moistened with lemon juice. Then wash the hands in clear water. 
 
 Glaze the bottom crust of fruit pies with white of an egg and 
 they will not be soggy. 
 
 Place anything cooked in fat upon blotting paper and it will 
 not taste greasy. 
 
 Salt fish are soonest freshened in sour milk. 
 
 A dish of cold water placed in the oven will prevent a delicate 
 cake from burning. 
 
MISCELLANEOUS. 261 
 
 1/2 yd. of cheese cloth makes a good dish cloth, if folded and 
 stitched. 
 
 A strip of muslin one inch wide, wet and placed to enclose the 
 edge of a pie, will keep the juice from boiling out. 
 
 FOR CHAPPED HANDS. One tablespoon lemon juice, 1 table- 
 spoon glycerine, 2 tablespoons alcohol and a few drops of i)erfume. 
 Shake the bottle well and rub a little on the hands after washing, be- 
 fore drying. 
 
 LISTERINE is an excellent disinfectant for the mouth and 
 throat and is one of the best preservatives of the teeth known. 
 
 The O'Dell Clothing Co. 
 
 You can't help admiring our 
 Clothes. 
 
 They Fit Right 
 
 They Wear Right 
 
 and at the price we ask, no better 
 value, if so good, can be secured 
 outside of this store. 
 
 In Choosing, you have the most 
 complete line in this end of the 
 state at your disposal. 
 
 The O'Dell Clothing Co. 
 
 Western Pennsylvania's Greatest 
 Clothiers, Hatters and Furnishers 
 
 WARREN :: :: PENN'A 
 
31 
 
 F you dress as well as you can, 
 you'll wear Printz's Clothing. 
 Nobody dresses any better. 
 Your money spent for clothing 
 here is merely on deposit until 
 you re sure you re satisfied. 
 
 Phillip's 
 
 Ice 
 Company 
 
 The Standard Grocery 
 I I Company I I 
 
 Dealers in Provisions, Foreign 
 Fruits and Confectionery 
 
 106 PENNSYLVANIA AVENUE, EAST 
 Union Phone 202-1 Bell Phone 42-B 
 
 PIANOS 
 
 The Bennett, 
 
 Hartzell and 
 
 Widdifield Excel 
 
 Manufactured by 
 
 The Bennett Piano 
 Company 
 
 224 Hickory St., Warren, Pa. 
 
BAD COLDS 
 
 are the forerunners of dangerous diseases of the throat and lungs. H 
 you have a cough, you can stop it with Pise's Cure. If you sufter trom 
 hoarseness, sore throat, bronchitis or pains in the lungs. Piso s Cure will 
 soon restore the irritated throat and lungs to normal, healthy condition. 
 An ideal remedy for children. Free from opiates and dangerous m- 
 gredients. For half a century the sovereign remedy m thousands ot 
 homes. Even chronic forms of lung diseases 
 
 RESPOND TO PISO'S CURE 
 
H. J. SCHINDLER 
 
 Blank Book Manufacturer 
 
 Printer and Book 
 Binder 
 
 107 Penn'a Ave., W. 
 
 Warren, Pa. 
 
 J/ie ^i 
 
 K^nt/c/e 
 
 isses Kjnuaer 
 
 •^rt anrl .^aLiisIc Ketone 
 
 zlrictures framed to order >^rt 
 
 &oods of all /iinds 
 
 (classical and popular music 
 
 22r5 Ciberfy St. 
 
 Warren News Co. 
 
 Stationers 
 Newsdealers 
 
 Choice Post Cards 
 SAVINGS BANK BLOCK 
 
 The Newell Press 
 
 JOHN T. NEWELL 
 
 Particular Printing for 
 Particular People 
 
 Opp. Hotel Struthers Warren, Pa. 
 
 Dennison Bros. 
 
 Men's Boys' and Children's 
 
 Clothing, Suits and 
 
 Furnishings 
 
 Dennison Bros. 
 
 WARREN, PA. 
 
 m. 
 
 m 
 
 m^mmmmmmmM&mWmWmmmm 
 
Laurel flour 
 Excelsior Coffee 
 
 TWO Of THE BEST 
 THINGS IN WARREN 
 
 To be had only at 
 
 BERGER'S PLRE EOOD 
 STORE 
 
 TH« Home of Quality 
 
 "The Proof of the 
 Pudding 
 
 is in the eating" 
 
 And a shoe is kno^vn 
 by the service it gives. 
 Our shoes have a 
 reputation for Good 
 Service and unusual 
 Style Qualities, and 
 they fit in such a way 
 that great comfort is 
 enjoyed. 
 
 $2.50 to $4.00 
 
 Eberhart & Miller 
 
 Opp. Suspension Bridge 
 WARREN -:- PENN'A 
 
 3 i- 
 
 « . f. 
 
 Try Chafing Dish Recipes on an Electric | 
 
 Chafing Dish — No smoke or fire — I 
 
 A turn of the button does | 
 
 all the work. 
 
 Electricity lights your home 
 Lightens your labor 
 
 Let us serve you 
 
 Warren Electrical Light Company 
 
 :^ ^\ Ifl 1^ If) If \ (^ «f \ Dp «|« llf ) ^\ ^« «|t ^ «|\ ^ «|\ lf\ ^ «P If V /|\ <f \ «|\ l|\ «r> Ifl «|\ 1^ ^\ >fV ^ ^ f« ^\ ^\ ^1 ^« If « ^\ ^ IfX tX lf\ ^ <(\ «|\ «|\ «|t ^\ «f \ ^ 
 
"I have lived in Southern California and Florida 
 winters, in the Adirondaclcs summers, and in the 
 mountains of North Carolina between times, and 
 I have found White House Coffee just the 
 same, — always good, — always better than 
 other brands called 'best' and 'just as 
 good,' and I want the White House 
 Brand, and I won't take any other ! " 
 
 The wise merchant will always have the White 
 
 House Coffee in stock. 1, 2 and 3-lb, 
 
 cans only. Never sold in Bulk. 
 
 DWINELL-WRIGHT COMPANY, 
 
 Principal Coffee Roasters. Boston and Chicago. 
 
 Sold by the best Grocers generally and at wholesale by 
 
 Smith & Horton Co., Ltd 
 
 WARREN, PENN'A 
 
 The best results from the recipes in this book 
 can be obtained by using Conew^ango Brand of flour, 
 butter and spices. Ask your Grocer for the Conewan- 
 go Brand. Smith & Horton Co., Ltd. are the exclus- 
 ive Avholesale distributers. 
 
Walker's Celebrated 
 
 I X L Ice Cream 
 
 Sold Everywhere 
 
 MANUFACTURED BY 
 
 The Walker Ice Cream Co. 
 
 LIMITED 
 
 309-311 Union St. Warren, Pa. 
 
 THE MIRROR 
 
 Artistic Printing 
 of Every Kind 
 
 Publishers of the Daily and 
 Semi-Weekly Warren Mirror 
 
 227 Penn'a Ave., W. Warren, Pa. 
 
Ig 111 
 
 I TO"DAY^S I 
 
 a 
 
 AGAZIN 
 
 For the Women and Children of 
 the Family 
 
 I AND 
 
 I TO-DAY'S PATTERNS 
 
 11 
 
 i FIFTY CENTS A YEAR 
 
 HI 
 
 m 
 1) 
 m 
 m 
 m 
 
 i STORIES 1 
 
 I HOUSEHOLD HINTS | 
 
 I RECIPES i 
 
 1 CHILDREN'S DEPARTMENT i 
 
 FANCY WORK d 
 
 FASHION NOTES 1 
 
 m 
 m 
 
44 
 
 Ease is the Beautiful 
 
 Result of Forgotten Toil" 
 
 As the dollar is "bent" 
 
 the fortune's "incHned" 
 
 We pay you four per cent on your savings, and 
 
 ANY AMOUNT STARTS AN ACCOUNT 
 
 Established ■RJLU'^P^TlQ Warren, 
 
 1870 IkliUV^F^H Pennsylvania 
 
 I SENSE TALK— CENT S SAVINGS ! 
 
 ^ In the purchase of Flavoring Extracts, you buy flavor and Cologne Spirits. f' 
 
 rj The proportion of Cologne Spirits in Flavoring Extracts seldom varies except in ^ 
 
 J very cheap goods, where Alcohol and Water are largely used. t 
 
 ■^ The proportion of Flavoring Material added to the Spirits varies greatly, t: 
 
 ■i therefore, what you buy in addition to Flavoring Material is Alcohol or Alcohol Z^ 
 
 i^ and Water. fe 
 
 ■^ You can buy Cologne Spirits at $2.50 per gallon, or less than 2c an ounce. f' 
 
 ■» You can buy Flavoring Extracts one-quarter, one-third, three-fourths or t 
 
 ^ full strength according to price. t 
 
 .g You will readily recognize that full strength Flavoring Extracts are the best f- 
 
 ■J to buy. A less amonnt is required and a better flavor is obtained. They are ^ 
 
 ^ cheaper in the end. t 
 
 I ROYCE'S HIGH GRADE FLAVORING EXTRACTS are full strength | 
 
 ■■» — are made from the best of selected materials — require only one-half teaspoonful f-^ 
 
 i^ to give a delicious fruit flavor to one quart of material. t 
 
 J Is not the reasoning clear and sound ? A trial will convince you. % 
 
 ■5 Our representative will be pleased to submit samples. f: 
 
 I f 
 
 I Represented in Warren by ThC AbnCr RoyCC Co. | 
 
 I MRS. MARY GILL Manufacturers and I 
 
 I 316 East Street Perfumers f 
 
Mott-Phillips Hardware 
 Company 
 
 Plumbing, Tin and Sheet 
 Iron Work — Hardware, 
 Stoves, Tinware, Sewer 
 Pipe, Etc. -:- -:- -:- 
 
 213 PENN'A AVE. 
 
 WARREN, PA. 
 
 E. U. STEIN 
 
 The Woman's Shop 
 
 Votaries of fashion will have an oppor- 
 tunity to select from the very choicest gar- 
 ments and wraps for day and evening wear, 
 for the street, theatre, for walking or autoing. 
 Each piece thoroughly stylish with every 
 fashionable feature delineated. Coats, Suits, 
 Fur Coats, Furs, Belts, Bags, Waists, Etc. 
 
 209 Liberty St. Warren, Pa. 
 
 Pictorial Review 
 Patterns 
 
 Acorn 
 Shirt Waists 
 
 Green & Blair 
 
 Distributors of 
 
 Up-to-date Dry Goods 
 
 WARREN, PENN'A 
 
 Thomson's Glove 
 
 Fitting and Royal Queen's Own 
 
 Worcester Corsets Hosiery 
 
 -^2^ 
 
 Burt Shoe 
 
 The Burt Shoe for women has 
 stood pre-eminent in the shoe 
 world for half a century, for 
 which there must be a reason. 
 Experts have always given the 
 Burt Shoe the highest awards 
 at the great expositions. They 
 saw the reason. Ladies who 
 have worn the Burt, know the 
 reason. On examination you 
 can see the reason. In origi- 
 nality of design, beauty of style 
 and perfection of fit. The Burt 
 Shoe is unequaled at $4.00. 
 
 Gregory, Brown & 
 Company 
 
 Special Agents Warren, Pa. 
 
 4 
 
F. S. RICHARDSON 
 
 Successor to Kennett & Richardson 
 
 Ladies and Children's 
 FURNISHINGS 
 
 Holiday Goods 
 
 Toys and Novelties 
 
 Rog-ers Block 
 
 WARREN, PA. 
 
 MISS SILL 
 
 FASHIONABLE 
 
 MILLINERY 
 
 No. 426 Penn'a Avenue West 
 
 FOUKMAIN 
 
 Does All Kinds of 
 
 Upholstering 
 
 Rurniture Repairing 
 =:anci:- 
 Hurniture Packing 
 No. 223 Penn'a Avenue West 
 
 THE MISSES LESSER 
 
 Invite the public to 
 visit their store 
 w^hen in search of 
 
 HIGH GRADE 
 GOODS 
 
 BAKER & JOHNSON 
 
 DRY GOODS 
 Notions and 
 
 Ladies' Furnishings 
 
 .•at? 
 AGENTS FOR 
 
 McCALL PATTERNS 
 
 THE BOSS GROCERY 
 
 Chase & Sanborn's High Grade 
 COFFEE 
 
 MAGNOLIA riOlR 
 
 J. P. McANERNEY - - PropT 
 
 IT'S WORTH a Trip Down Town 
 to see 
 
 REYNOLDS' 
 
 DRUG STOCK 
 
 if 
 
 Everything know^n in Medicine and 
 
 Pharmacy is there in abundance 
 
 and inviting freshness 
 
 THE REYNOLDS DRUG CO. 
 
 TWO STORES 
 
 HAVE 
 
 JiCOB KELLER & CO. 
 
 Make Your INext Suit and 
 
 it will 136 made 
 
 RiOMT 
 
 JACOB KELLER CHAS. R. BECK 
 The Tailors 
 
Ul{i lom'd 
 
Weights and Measures 
 
 4 cups flour 1 pound 
 
 2 cups butter (packed solidly) 1 pound 
 
 2 cups granulated sugar 1 pound 
 
 Sy2 cups confectioner's sugar 1 pound 
 
 2% cups brown sugar 1 pound 
 
 2% cups granulated corn meal 1 pound 
 
 2 cups finely chopped meat 1 pound 
 
 9 large eggs 1 pound 
 
 1 square Baker's chocolate 1 ounce 
 
 2 tablespoons butter 1 ounce 
 
 Vs cup almonds blanched and chopped 1 ounce 
 
 4 level tablespoons flour 1 ounce 
 
 1 tablespoon (well heaped) granulated sugar or 2 of flour or 
 
 powdered sugar 1 ounce 
 
 Soft butter size of an egg 2 ounces 
 
 1 6 tablespoons 1 cup 
 
 2 cups 1 pint 
 
 PROPORTIONS. 
 
 3 heaping teaspoons Baking Powder to 1 quart of flour. 
 1 even teaspoon Baking Powder to 1 cup of flour. 
 
 ] tablespoon cornstarch to every half pint of liquid. 
 
 1 tablespoon sugar to every half pint of liquid. 
 
 1 teaspoon soda to 1 pint of sour milk. 
 
 1 teaspoon soda to I/2 pint of molasses, 
 
 1 teaspoon vanilla to 1 quart milk for custards. 
 
 5 to 8 eggs to 1 quart of milk for custards. 
 

 
 
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