TX 715 .1137 Copy 1 Mrs. Marvin's OOK BOOK Here is everything advantageous to life. — The Tempest Mrs. MARVIN'S Cook Book Of more than two hundred and fifty tested receipts, compris- ing some of the most select from over fifty homes, to- gether with all of the best from her own private cook book Compiled and Edited by cTHrs. A. I. MARVIN COCHRANE PUBLISHING COMPANY TRIBUNE BUILDING, NEW YORK 1910 x< & tv stale bread and Moisten with hot milk. Add 1 egg well beaten, and season with butter, salt, pepper and chopped onion. If sage is preferred, omit the onion. MINCED LAMB 1 pt. milk heated in double 2 tbsp. flour stirred into 2 boiler tbsp. melted butter Add to hot milk and season with salt, pepper and onion. When thick like cream, pour it over finely chopped lamb (left from roast) and add a little chopped parsley. If wished, pour into ramekin dishes, cover with cracker crumbs soaked in melted butter, and brown in oven by setting dishes in pan of hot water. Add a sprinkling of flour, roll and bake in quick oven. MEAT ROLL Make a rich baking powder biscuit dough and roll it out }i inch thick. Spread chopped cold beef or lamb on the dough, and sprinkle with pepper, salt and bake in quick oven. SAUSAGES Before cooking sausages run a sharp knife through the skin from end to end, and remove the skin carefully. Sau- sages are much nicer prepared in this way. 24 MRS. MARVIN'S Miscellaneous STUFFED PEPPERS Remove seeds from the stem ends of 8 green peppers, being careful to keep the peppers whole. Wash thoroughly- inside and out, and fill with the following: 6 ripe tomatoes, peeled and 2 tbsp. melted butter cut fine A little chopped meat of any 6 crackers rolled fine kind if wished 1 medium sized onion grated or chopped Pepper and salt to taste. Place the filled peppers in a dish deep enough to keep them upright, and bake. BAKED BEANS* Soak 1 pint beans in cold water over night. In the morning put them into fresh cold water and simmer until soft. Add Y2 teaspoon soda, remove from fire and pour cold water through them. Into the bean pot put 1 tablespoon butter and pour in the beans with l /z pound salt pork, scalded. Mix 1 tsp. salt 1 tbsp. molasses ]/ 2 tsp. mustard )/$ cup sugar Dissolve with hot water and pour over the beans. Add enough more hot water to cover them, and keep them cov- ered until the last hour. Bake 8 hours or longer. ♦Kidney beans are very fine cooked in this way. ESCALLOPED OYSTERS Butter earthen dish and put in layer of cracker crumbs (fine). Add layer of oysters, salt, pepper and butter. Alter- nate the two layers, having the top layer of crumbs thicker than the rest. Beat well 1 or 2 eggs, add 1 pint of milk, and pour a little over each layer of crumbs and oysters, reserv- ing plenty for the top. Sprinkle thickly with small pieces of butter, and bake about an hour. COOK BOOK 25 MINCED CLAMS One quart clams (discard black part) chopped fine and cooked in their own liquor 8 minutes. Pour boiling water over 3 tablespoons cornstarch rubbed into 3 tablespoons melted butter, leaving it thick. Cook in double boiler, then add the clams and season with salt, pepper, onion and chopped parsley. If the mixture is too thin add cracker crumbs to thicken slightly. It is better if left in the double boiler an hour or two, and stirred occa- sionally. Pour into individual dishes, cover with cracker crumbs soaked in melted butter, and place in the oven in a dish of hot water to brown the crumbs. Serve hot. SALT FISH BALLS (Mrs. Lincoln) 1 cup raw salt fish 1 egg, well beaten 1 pt. potatoes % saltspoon pepper 1 tsp. butter More salt if needed Wash the fish, pick in half-inch pieces, and free from bones. Pare the potatoes and cut in quarters. Put the potatoes and fish in a stewpan, and cover with boiling water. Boil 25 minutes or till the potatoes are soft. Be careful not to let them boil long enough to become soggy. Drain off all the water; mash and beat the fish and potatoes till very light. Add the butter and pepper, and when slightly cooled add the egg, and more salt if needed. Shape in a tablespoon without smoothing much, slip them off into a basket, and fry in smoking hot lard 1 minute. Fry only five at a time, as more will cool the fat. Drain on soft paper. THICK CREAM SAUCE FOR CROQUETTES 1 pt. hot milk l / 2 tsp. salt 2 tbsp. butter Pepper, onions, chopped 4 heaping tbsp. flour parsley Melt the butter, stir in the flour slowly, thin with a little of the milk, and add to the milk in double boiler. Season. The sauce should be very thick, almost like a drop batter. 26 MRS. MARVIN'S CROQUETTES Chop cooked meat fine — chicken, veal, mutton, lamb, beef or turkey. Pour hot cream sauce over it and allow it to cool, then shape into croquettes. Roll in fine cracker crumbs, then in beaten egg, lastly in cracker crumbs, and fry in smoking hot fat. Drain on paper. NOTE: — Place croquettes on skimmer, or in croquette basket and plunge into the fat, leaving them until they are a delicate brown. FRIED OYSTERS Select large oysters and roll in fine cracker crumbs. Dip each oyster into beaten egg, roll again in cracker crumbs, and fry in well-buttered frying pan. FANCY ROAST To 1 pint oysters add 1 cup cold water. Cook until the edges of the oysters are well curled and season with pepper, salt and butter. Have ready buttered toast, place the oys- ters on the toast and pour the liquor over it. PLAIN OMELET Beat together 4 eggs with ^2 teaspoon salt, a little pep- per and %■ CU P milk. Pour into hot, well-buttered frying pan. Shake vigorously on hottest part of stove until it be- gins to thicken. Run a knife all around the edge of the pan to free the egg from the pan, fold over like a wallet and serve at once. To make cheese, ham, or jelly omelet, just before fold- ing over, spread plain omelet with 3 tablespoons grated cheese, or 3 tablespoons chopped, cooked ham, or any kind of jelly. SCRAMBLED EGGS Beat 4 eggs with a little salt and pepper. Add Yz cup of milk, turn into a well-buttered saucepan and stir over a hot fire until thickened. COOK BOOK 27 CLAM FRITTERS 1 pt. fresh clams % tsp. pepper 2 eggs 1 tbsp. melted butter Clam liquor Flour Milk 2 tsp. baking powder 1 tsp. salt Drain clams, discard black part and chop remainder fine. Pour clam liquor into measuring cup, and add milk sufficient to make 1 cup of liquid. Mix ingredients and add flour to make a batter thick enough to hold together while it is dropped into smoking hot fat. Drain on paper. FISH SOUFFLE One piece salt fish, 5 by 3 inches, washed and soaked over night. In the morning remove bones, chop fine, and cook with 3 gills milk in double boiler. Thicken with 1 tablespoon flour wet with cold milk, the yolks of 3 eggs, and piece of butter half the size of an egg. Take from the fire, fold in beaten whites of eggs and pour into buttered dish. Bake in hot oven until it rises and browns. Serve at once. CHEESE SOUFFLE (Mrs. Lincoln) Put 2 tablespoons of butter in a saucepan ; add 1 heap- ing tablespoon of flour. When smooth add l / 2 cup of milk, y 2 teaspoon of salt, and a few grains of cayenne. Cook 2 minutes. Add the yolks of three eggs, well beaten, and 1 cup of grated cheese. Set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered dish and bake 25 or 30 minutes. Serve immediately. SHRIMP WIGGLE 2 tbsp. butter x / 2 tsp. salt 2 tbsp. flour y 2 saltspoon pepper 1 pt. milk Heat the butter, then add the flour. When well mixed add the milk gradually and cook in double boiler until it thickens. Add 1 can of shrimps without the liquid, and 1 can of French peas, after straining off the water. Cook until the shrimps are tender, and serve on hot buttered toast, either bread or crackers. 28 MRS. MARVIN'S MACARONI AND TOMATO Cook 34 pound macaroni as for "Macaroni and Cheese." Butter pieces of stale bread and place them in a buttered pudding dish. Pour over these the macaroni mixed with 1 can of tomatoes. Season with pepper, salt, butter and 1 tablespoon sugar. Bake 1 hour in moderate oven. MACARONI AND CHEESE l / A lb. macaroni 3 pts. boiling salted water Boil until macaroni is soft, drain in a colander, and pour cold water through it to keep it from sticking. Put in a buttered baking dish enough to cover bottom of dish, sprin- kle over with grated cheese, add another layer of macaroni, and continue to alternate. Cover with a white sauce made with \y 2 cups hot milk 1 tbsp. flour 1 tbsp. butter l / 2 tsp. salt Mix 2/3 cup of fine cracker crumbs, 1/3 cup melted butter, and grated cheese to taste. Sprinkle over top of ma- caroni and cheese and set in oven to brown. CRACKERS AND CHEESE Spread half crackers with butter, pepper, salt, mustard and small pieces of cheese. Put in a buttered pudding dish and cover with milk. Bake about half an hour. TOMATO TOAST \ l / 2 pts. unseasoned tomato Heat and add pepper, salt, butter and 2 tablespoons sugar. Break 2 eggs into the hot tomato, and as soon as the white of the egg sets pour over slices of hot, buttered toast. CHEESE TOAST 1 pt. milk thickened with 1 rounded tbsp. flour. Season with salt, pepper, grated cheese and y 2 teaspoon mustard dissolved in milk. Cook in double boiler until cheese is melted, and serve at once on hot buttered toast COOK BOOK 29 FRENCH TOAST Beat together thoroughly: 2 eggs 34 tsp. salt 4 tsp. sugar Add V/2 cups milk and stir. Dip slices of stale bread into the mixture and fry brown in hot, buttered frying pan. MILK TOAST Toast slices of stale bread slowly until they are well dried through. Heat milk, add butter and a little salt, and pour over the (buttered) toast. CREAM TOAST 1 pt. milk thickened with 1 heaping tbsp. flour Cook in double boiler (to prevent scorching) until it thickens, and season with salt and butter. Pour over but- tered toast. NOTE: — This is good, not only for cream toast, but is used for Dried Beef in Cream, Creamed Codfish, etc. DUTCH CHEESE Put sour milk in a pan on the back of the stove and scald it until the curd has separated from the whey. Strain at once through cheesecloth, and salt it to taste. Add a pinch of sage if the flavor is liked. LYONNAISE POTATOES Cut cold boiled potatoes into small cubes. Fry 1 or 2 chopped onions in butter, add the potato, and stir carefully to prevent breaking. Add a little chopped parsley and season with pepper and salt. Raw potatoes may also be used for Lyonnaise potatoes, following the same directions, but they must be stirred often to prevent burning. 30 MRS. MARVIN'S POTATO OMELET To 1 large cupful of mashed potatoes add y 2 cup sweet milk, 1 tablespoon butter, 2 tablespoons bread crumbs, 1 teaspoon chopped parsley, salt and pepper to taste, yolks of 3 eggs, and lastly the whites of the eggs beaten stiff. Pour into a buttered dish, cover with thin layer of bread crumbs. Over these sprinkle a little salt and pepper and dots of butter. Brown in a brisk oven and serve at once. WELSH RAREBIT 1 cup milk Small dash of cayenne 34 lb. cheese grated or cut in 1 tsp. flour small pieces 1 tsp. butter y 2 tsp. salt 1 egg, well beaten %. tsp. mustard Mix all the dry ingredients and heat. Heat milk in double boiler and add to cheese ; then return to double boiler and cook until cheese is melted. Add the beaten egg, and butter and remove almost immediately from fire. Serve at once on crackers or toasted bread. COOK BOOK 31 Pickles GREEN TOMATO PICKLE 1 peck tomatoes 1 tbsp. each of cloves, cin- 1 head cabbage namon and allspice 8 medium-sized peppers 4 good sized onions (have two of them red) 2 lbs. light brown sugar 2 lbs. mustard seed Slice the tomatoes the night before, and cover with a cupful of salt. In the morning drain through a colander and chcp fine. Boil mustard seed in a weak vinegar for 5 mi lutes, drain and add to pickle. Add other vegetables cloppcd fine. Put spices in a thin bag and boil them with the sugar in 2y 2 qts. vinegar for 15 minutes, then pour the vinegar over the mixed pickle and boil from 20 to 30 min- utes. Seal tight in fruit jars. Makes about 7 qts. RED TOMATO PICKLE 18 large ripe tomatoes l /> tsp. each of cloves, cin- 1 large onion namon and allspice (in 2 green peppers (remove a small cloth bag) seeds) 2 l / 2 cups vinegar 1 cup sugar 2 tbsp. salt Simmer 2 or 3 hours. POTTSFIELD PICKLE \y 2 qts. green tomatoes 3 red peppers \y 2 qts. ripe tomatoes 2 bunches celery \ l / 2 qts. cabbage */> cup horse-radish \y> qts. onions Chop all quite fine and strew ^ cup salt over, and let stand over night. In the morning add \y 2 qts. vinegar, 1 pt. sugar, 1 teaspoon cinnamon, y 2 cup mustard seed. Boil 20 to 30 minutes. 32 MRS. MARVIN'S TOMATO KETCHUP l / 2 bushel tomatoes \ T / 2 cups salt 2 qts. onions 1 tsp. cayenne pepper *1 qt. peppers 1 tbsp. white pepper 2 qts. vinegar 2 tbsp. mustard 2 cups sugar 2 tbsp. cinnamon Stew the tomatoes, onions and peppers together until soft. Then sift, add the other ingredients, and boil slowly. Skim. Let boil away about one-third, then bottle. *Unless liked very strong, remove pepper seeds. . • \ 3 m MUSTARD PICKLES 1 qt. small cucumbers 2 qts. cauliflower, cut in 1 qt. butter onions sections 1 qt. sliced celery 6 green peppers, sliced 1 qt. tender string beans Put the vegetables into a weak brine and leave them over night. In the morning scald in the same brine. It is better to keep the cauliflower by itself to prevent over cook- ing. Drain the vegetables carefully. Prepare a dressing by mixing: 6 tbsp. ground mustard 1 cup flour with a little cold 1 tbsp. turmeric* vinegar, stirring it into V/ 2 cups sugar 2 qts. boiling vinegar When it comes again to the boiling point put in the vegetables and let them heat through in the dressing. The other vegetables may be canned in weak vinegar if they ma- ture before the cauliflower is ready. ♦Turmeric may be procured at the druggist's. PEPPER HASH (PICKLE) 12 green peppers Remove seeds 12 red peppers 12 onions Chop. Over the peppers pour boiling water and let stand 5 minues. Drain well. Ij4 pts. vinegar, \ l / 2 cups sugar, 4 dessert spoons of salt. Boil all together 10 or 15 minutes, and can. COOK BOOK 33 BORDEAUX SAUCE 2 gal. chopped cabbage 2 gills salt 1 gal. chopped tomatoes ]/ 2 oz. white mustard seed 1 doz. small onions 1 oz. whole celery seed 1 oz. allspice 1}% lbs. sugar 1 oz. pepper 1 gal. vinegar 1 oz. cloves Mix and boil 15 minutes. Set on back of stove and let simmer 2 or 3 hours. CORN SALAD (PICKLE) 18 large ears, or 9 cups of % lb. ground mustard corn y 2 cup salt 1 head cabbage, chopped 2 cups sugar 4 red peppers chopped (re- 2 qts. vinegar move seeds) Mix thoroughly and boil 1 hour. Can and seal while hot. Makes about 4 quarts. SWEET TOMATO PICKLE 1 peck green tomatoes, washed and sliced Over these strew 1 cup salt and let it stand over night. Drain in the morning and add : 2 qts. water 1 qt. vinegar Boil 15 or 20 minutes, drain; then return to the kettle. Add : 2 tbsp. each of ground clove, 1 qt. vinegar ginger, mustard and cin- 2 lbs. brown sugar namon Cook slowly half an hour. If liked, the spices may be tied up in small bags and removed from the pickle just be- fore canning. 34 MRS. MARVIN'S Doughnuts and Cookies SOUR MILK DOUGHNUTS 2 eggs, beaten light y> tsp. soda 1^2 cups sugar y 2 tsp. cinnamon 1 cup sour milk y tsp. salt Sift 4 level teaspoons baking powder with 1 cup flour and stir in thoroughly. Add 1 tablespoon warm fat from the frying kettle. Add flour until the dough is thick enough to shape into doughnuts, using it as thin as can be handled. SWEET MILK DOUGHNUTS Make the same as sour milk doughnuts only substitute sweet milk for sour, and omit the soda. In using either rule, 1, 2 or 3 eggs may be used with satisfactory results. RAISED DOUGHNUTS 2 cups milk l / 2 yeast cake y 2 cup sugar Stir in enough flour for a batter and let it rise. Add: 1 egg % tsp. salt 1 cup sugar J / 2 tsp. cinnamon 2 large spoons of lard y 2 tsp. soda Flour to make a smooth dough. Let it rise over night. In the morning shape into doughnuts and let them rise on the molding board. Fry in hot fat. BANANA FRITTERS 1 egg y 4 tsp. salt y 2 cup milk 1 cup flour 1 tsp. baking powder 2 bananas, sliced Drop into very hot fat from a teaspoon. COOK BOOK 35 SAUCE FOR SAME 1 cup water 1 cup sugar Boil together 5 minutes. Thicken slightly with corn- starch, flavor with vanilla and color with pink gelatine. CATERERS' COOKIES y 2 cup butter 1 tsp. baking powder 1 cup sugar 1 tbsp. cream or milk 2 eggs J4 tsp. soda 1J/2 cups flour Very little nutmeg Lift cookies from the board with griddle cake turner to prevent breaking. PLAIN COOKIES 1 cup sugar 1 egg J/2 cup butter l / 2 cup milk 1 tsp. lemon extract 1 tsp. baking powder Add flour to mix thin. Vary, if wished, by adding either raisins, currants or citron. SOUR MILK COOKIES 2 cups sour milk 2 tsp. soda 1 cup butter 1 tsp. lemon extract 2 cups sugar 1 cup currants Mix soft as can be handled, and sift sugar over before baking. Bake in quick oven. CHOCOLATE COOKIES V/2 cups sugar J/2 cup milk y 2 cup butter 1 tsp. baking powder 1 tsp. vanilla 2 tbsp. Barkers Hasty 1 egg Lunch Chocolate Flour to make thick enough to roll out. 36 MRS. MARVIN'S MOLASSES COOKIES 1 cup sugar 2 tsp. soda 1 cup molasses % tsp. salt 1 cup butter l / 2 tsp. ground cloves 1 cup boiling water l / 2 tsp. cinnamon Flour to mix as thin as can be handled. Roll quite thin. GINGER WAFERS 2 tsp. soda 2 tsp. ginger Flour to mix quite firm 1 cup sugar 1 cup butter 1 cup molasses y 2 cup made coffee Roll thin, cut with small-sized cooky cutter, and bake in quick oven. HERMITS 1/3 tsp. each of cloves, cin- namon, allspice and nutmeg 3 tsp. baking powder Flour to make a thin dough 3 eggs \ l / 2 cups sugar 1 tbsp. molasses y 2 cup melted shortening y 2 cup sweet milk 1 cup chopped raisins Turn out on molding board, press thin with the hand, cut into squares instead of using cooky cutter. (This saves working over the small pieces of dough.) Lift with griddle cake turner, and place in large (buttered) cooky tin to bake. To prevent Hermits (or cookies) from hardening, place in a crock while warm and cover immediatelv. COOK BOOK 37 Cake (See Bread Note) "King Arthur" flour is equally good for bread and for pastry, and this does away with the necessity of having two kinds of flour in the house. DAISY HILL CAKE 1 cup sugar */ 2 cup milk y 2 cup butter 1}4 cups flour 1 tsp. lemon extract 1*4 tsp. baking powder 3 eggs Mix in the order given DELICIOUS CAKE \ l / 2 cups sugar l / 2 cup milk 24 cup butter l / 2 cup cornstarch 4 eggs V/ 2 cups flour 1 tsp. lemon 2 tsp. baking powder This makes 1 large loaf. If preferred, bake in 2 small loaves. ANGEL CAKE Sift together three or four times: 1 cup sugar l / 2 tsp. cream of tartar 2/3 cup flour Pinch of salt Add whites of 5 eggs beaten stiff. Flavor. YELLOW FROSTED CAKE y 2 cup butter 2 cups flour \y 2 cups sugar 2 tsp. baking powder 1 tsp. lemon Whites of 3 eggs, beaten 1 cup milk stiff 38 MRS. MARVIN'S FROSTING FOR SAME Yolks of 2 eggs Stir in enough powdered sugar to spread and add 1 tea- spoon vanilla. FOR THE CHILDREN y 2 cup butter 2 cups flour 1 cup sugar 2 tsp. baking powder 2 eggs 1 tsp. lemon extract % cup milk Bake in large, shallow pan. CHOCOLATE FROSTING Boil together 1 cup sugar, T /\. cup cold water, 1 square chocolate and butter size of walnut for 2 minutes. Remove from fire, add 1 teaspoon vanilla, beat until it begins to thicken slightly, and spread at once before it hardens. Over chocolate frosting spread white frosting, as fol- lows: Whites of 2 eggs beaten stiff, 2 cups confectioners' su- gar and dessertspoon hot water. Stir thoroughly and flavor with % teaspoon each lemon and vanilla. When smooth and creamlike spread. JELLY ROLL 1 cup sugar 3 tbsp. milk 3 eggs 1 cup flour y 2 tsp. lemon 1 tsp. baking powder Pinch of salt Bake about 15 minutes in cooky pan 10 by 16 inches. Turn out immediately upon a cloth, spread at once with jelly, and roll, using the cloth to roll the cake into shape, as it prevents breaking. If preferred, roll the cake immediately upon its removal from the oven and whenever any is used, unroll, spread with jelly and roll again. In order to make it look like bakers' jelly roll, trim with a sharp knife down each long edge before rolling. COOK BOOK 39 RIBBON CAKE 1 cup milk 4 cups flour 4 tsp. baking powder 1 cup butter 2 cups sugar 4 eggs \ l / 2 tsp. lemon Bake in three large, shallow pans, leaving two parts plain. To the third part add 2 teaspoons molasses, 1 cup currants or raisins, 1 teaspoon each of cloves, nutmeg and cinnamon. Put the sheets together while warm, the dark one in the middle, with jelly. Cover with white frosting. SMALLER RIBBON CAKE A cup milk 2 cups flour 2 tsp. baking powder y 2 cup butter V/2 cups sugar 3 eggs 1 tsp. lemon To one-third of the dough add l / 2 teaspoon each of cin- namon, clove and nutmeg, 2 tablespoons molasses and y 2 cup fruit. Bake in round tins. Put together while warm, the dark part in the middle, with tart jelly between the layers. DATE CAKE 1 cup sugar 1/3 cup butter 2 eggs y 2 cup milk 2 cups flour 2 tsp. baking powder 1 cup dates, stoned and rolled in flour y 2 cup butter 1 cup sugar 2 eggs y 2 cup milk NUT CAKE 1 tsp. vanilla 2 cups flour (scant) 2 tsp. baking powder 1 cup shopped nut meats Frost and decorate with halves of English walnuts. 40 MRS. MARVIN'S BANNER CAKE (Chocolate) Dissolve y 2 cup "Barkers Hasty Lunch Chocolate" in 5 tablespoons hot water. Cream together \ l / 2 cups sugar and l / 2 cup butter. Add 1 tsp. vanilla \ l / 2 cups flour 4 eggs, very well beaten 2 tsp. baking powder y 2 cup milk Sift flour and baking powder together, turn about half of it into the mixture and stir thoroughly. Add the melted chocolate and stir again, then add remainder of flour. SOUR MILK CAKE 1 cup sugar l / 2 cup sour milk l / 2 cup butter *4 tsp. soda (saleratus) 2 eggs 1 cup flour 1 tsp. flavoring LIGHT CAKE 1 cup sugar y 2 cup milk % cup butter \y cups flour 2 eggs 1/4 tsp. baking powder 1 tsp. flavoring COCOA CAKE y 2 cup butter 2 cups coffee sugar, creamed together 2 eggs \y 2 cups flour 1 tsp. vanilla y 2 cup Barker's Hasty 1 tsp. soda Lunch Chocolate 1 cup sour milk CAKE WITH ORANGE FILLING 1 cup sugar 2/3 cup milk y 2 cup butter 2 cups flour 2 eggs 2 tsp. baking powder Bake in ribbon cake tins COOK BOOK 41 ORANGE FILLING Juice of 1 orange with a lit- 1 cup sugar tie of the rind 1 tsp. cornstarch 1 apple, grated 1 egg Cook in double boiler until it thickens. CREAM CAKES 1 cup boiling water poured on to y 2 cup butter. Bring to a boil and add 1 cup flour and pinch of salt. Let it boil 5 minutes, beating all the time. When partly cooled, add 3 well-beaten eggs, soda size of a pea, and y 2 teaspoon lemon extract. Bake in a quick oven about 30 minutes. This makes 1 dozen. CREAM FILLING 1 pt. milk 3 tbsp. flour 2 eggs Salt 1 cup sugar Flavor to taste. Cook in double boiler. If preferred, fill cakes with whipped cream. CREAM CAKE FILLING "Shells" may be bought at a caterer's if ordered in ad- vance. A very nice filling is made by first using a teaspoon of raspberry jam, then filling the cavity with whipped cream, which has been sweetened, and flavored with vanilla. RAISIN CAKE 1 cup sugar 1 tsp. soda y 2 cup butter 2 eggs 1 tsp. cinnamon 3 cups flour 1 tsp. nutmeg 1 cup raisins, chopped or y 2 tsp. cloves cut in halves y 2 tsp. allspice y 2 cup preserved orange y 2 cup molasses peel and citron together y 2 cup sour milk 42 MRS. MARVIN'S SPONGE CAKE 1 cup sugar 1 cup flour 2 eggs 1 tsp. baking powder Pinch of salt y 2 cup boiling milk 1 tsp. lemon Mix in the order given. RICH FRUIT CAKE 1 cup butter 2 lbs. raisins 1 cup sugar 1 lb. currants 2 cups flour y 2 lb. chopped citron 6 eggs y 2 lb. chopped figs 1 tsp. mace y 2 lb. dates cut in quarters 1 tsp. cinnamon y 2 lb. prunes, cooked to seed ^ tsp. nutmeg easily ^ tsp. allspice 1 cup chopped nut meats % tsp. cloves Drain the prunes and flour them thoroughly. Mix fruits into the dough with the hands, reserving enough dough to cover the bottom of the baking tin, and a little to spread over the top of the cake. This rule makes 1 large loaf or 2 medium-sized ones. Bake in deep, oblong tins for 2 hours. The first hour the oven should be very moderate, allowing the cake to warm through. Then increase the heat of the oven somewhat, but do not have a quick oven at any time. If needed towards the last, cover the cake with paper to prevent burning. CHOCOLATE CAKE 2 cups sugar 2y 2 tsp. baking powder l / 2 cup butter 1 tsp. vanilla 1 cup sour milk y 2 cake chocolate melted 3 eggs over hot water 2y 2 cups flour Add chocolate last thing before putting into oven. Bake in layers. COOK BOOK 43 FILLING FOR SAME 1 cup water 2 squares chocolate 1 cup sugar 3 tbsp. cornstarch Cook in double boiler, and when cool add 1 teaspoon vanilla. Spread between the layers. Cover top with white or chocolate frosting. LADY BALTIMORE CAKE 1 cup butter 3% cups flour, and 4 tsp. 2 cups sugar baking powder creamed together sifted together 4 times Yolks of 8 eggs and 1 whole Alternate flour and milk egg Whites of 8 eggs l /% tsp. salt 1 tsp. vanilla last 24 cup milk Bake in 3 layers. FILLING 2 cups sugar Boiled together until it hairs 1/3 cup boiling water Pour it over whites of 2 eggs beaten stiff. Add: 1 cup chopped walnuts 1 cup chopped candied cherries 1 tbsp. lemon juice Cover top of cake with boiled frosting. NOTE: — This receipt is given because it has created so much comment and has been, in many cases, difficult to procure. APPLE CAKE One and one-half cups fresh apple, cut quite fine and simmered in 1 cup molasses 1 hour, or until transparent. For the Cake l / 2 cup sugar Baking powder* l / 2 cup butter Y\ tsp. each of all kinds of 1 egg spice, and flour to make V/ 2 cups milk it quite thick *Use 1 teaspoon baking powder for each cup of flour. 44 MRS. MARVIN'S PORK CAKE cups salt pork, chopped 1 cup sugar very fine 1 tsp. soda ps boiling water poured 2 tsp. cinm over the chopped pork 2 tsp. clove~ 2 cups molasses 3 cups currants FLUFFY CAKE 24 cup butter 1 cup milk 2 cups sugar 3 cups flour 4 eggs 3 tsp. baking powder \y 2 tsp. flavoring Bake in large, shallow tin. HONEYMOON CAKE y 2 cup butter y 2 cup milk 1 cup brown sugar 2y 2 cups flour 2 eggs 2y 2 tsp. baking powder y 2 cup molasses 1 cup raisins 1 tsp. clove or cinnamon ORANGE CAKE 1 cup sugar \y cups flour 2 eggs iy tsp. baking powder 1 tbsp. melted butter 1 tbsp. orange juice and a l / 2 cup milk little of the rind, grated ORANGE CREAM FOR FILLING Put in a cup the grated rind of l / 2 and the juice of 1 orange, 1 tablespoon lemon juice, and fill cup with cold water. Strain and heat in double boiler. Add 1 tablespoon cornstarch wet in cold water. Stir until thick, then cook 10 minutes, stirring occasionally. Then add yolk of 1 egg, beaten; 2 heaping tablespoons sugar, 1 teaspoon butter, and cool. Frost cake with y 2 cup confectioners' sugar, moist- ened with orange juice. COOK BOOK 45 CHOCOLATE CAKE, commonly given under the name of DEVIL'S FOOD 1 cup sugar ]/ 2 cup sour milk 1 tbsp. butter 1 cup flour creamed together 2 squares melted chocolate 1 egg 1 tsp. vanilla 1 level tsp. soda, dissolved y cup sour milk in a little hot water y> cup flour Put together exactly as given. Bake in 2 round tins, and use the following for filling and frosting: 2 cups confectioners' sugar 1 tbsp. butter creamed together, and moistened with 1 tea- spoon vanilla and a little milk or cream. SPICED CUP CAKES 1 cup sugar 1 cup milk J /2 cup butter 2%. cups flour 2 eggs 2^4 tsp. baking powder 1 tsp. cinnamon l / 2 tsp. salt 1 tsp. nutmeg 1 cup currants or raisins y 2 tsp. cloves Bake in muffin tins. ELECTION CAKE 3 cups of bread dough after y 2 tsp. cinnamon it is cut down from the l / 2 tsp. nutmeg first rising y tsp. allspice 1 cup sugar % tsp. cloves l / 2 cup butter 1 cup currants or chopped 1 egg raisins y 2 tsp. soda Mix it together thoroughly with the hand and let it rise until light. Stir it down and pour into a greased bread tin. Let it stand in a warm place half an hour, then bake like bread. 46 MRS. MARVIN'S SOFT GINGERBREAD 1 1 i 2 cup molasses cup sour milk cup shortening ( egg cups flour Salt 1 tsp. melted) f/^ tsp. H tsp. 1 tsp. soda cinnamon ginger baking powder Bake in large, shallow tin. WHIPPED CREAM CAKE For whipped cream cake, use sponge cake receipt, and bake in two layer tins. A cake that contains no butter is better for use with cream or with jelly. RULE FOR WASHINGTON PIE OR LAYER CAKE 2 eggs well beaten y 2 cup milk 1 cup sugar 1J4 cups flour 1 tsp. lemon 1% tsp. baking powder % cup butter (scant) melted FILLING AND FROSTING 1 cup confectioners' sugar spoons Barker's Hasty 1 tsp. vanilla Lunch Chocolate dissolved 1 sq. (less if desired) melted in a little hot water chocolate or 3 table- Moisten with milk until of the consistency of cream, and spread. CAKE NOTES Before beginning to make a cake, always have baking tin ready. Grease it well with lard instead of butter, and cover the grease with flour. This prevents the cake from j sticking to the tin. Nearly all cake receipts call for yolks and whites of eggs COOK BOOK 47 )eaten separately. This is unnecessary. Beat the eggs without separating, as long as it takes to beat the whites ilone, to a stiff froth, and the results are quite as good. The above receipts call for butter in every case, but _>art lard ( l / 2 or 1/3) may be substituted for all butter, with ipparently no difference in the cake. Cream butter and sugar together with the hands. Mix cakes in the following order : Sugar and butter creamed Milk Flavoring Flour and baking powder Eggs 48 MRS. MARVIN'S Additional Fillings and Frostings FIG FILLING Y2 cup figs y 2 cup raisins chopped fine Add enough boiling water to make a smooth paste. Makes 1 filling. TUTTI FRUTTI FILLING Ya cup figs 1 cup sugar Ya cup prepared cocoanut % cup water Ya cup walnut meats 1 white of egg Ya cup raisins Chop the fruit very fine. Simmer the sugar and water until it threads ; beat the white of the egg and pour the syrup over it, beating until smooth. Then add the chopped fruit, and spread while it is warm. This makes 2 fillings. CREAM FILLING FOR TWO LAYERS 1 pt. milk 3 tbsp. flour 2 eggs 1 tsp. flavoring 1 cup sugar Salt Cook in double boiler. CHOCOLATE JELLY FILLING Y2 cup milk 1 tbsp. Barker's Hasty Ya cup sugar Lunch Chocolate 1 tsp. cornstarch Y2 tsp. vanilla Butter size of walnut | Cook in double boiler and add vanilla after removing from fire. Watch as it cools, and when of the right consist- ency spread. LEMON FILLING Juice of 1 lemon 1 beaten egg 1 cup sugar Cook in double boiler and when sufficiently thickened, in cooling, spread. J COOK BOOK 49 MAPLE CREAM FILLING 1 tbsp. water 1/3 tsp. vanilla 1 cup brown sugar y 2 cup chopped nut meats J4 cup butter Boil about 7 minutes, stir briskly a short time, and spread before it thickens. This makes 1 filling. FILLING FOR WASHINGTON PIE 1 cup sugar l / 2 cup seeded raisins, 4 tbsp. water chopped Beaten white of 1 egg ]/ 2 cup nut meats Boil sugar and water till clear, pour over the egg, then stir in raisins, and last, the nuts. This makes 2 fillings. CREAM FILLING 1 tbsp. flour beaten into l / 2 cup milk Pour into double boiler with % cup sugar. Stir until it thickens, then add 1 egg beaten slightly and the juice of l / 2 lemon, and l / 2 orange. MOCHA FILLING OR FROSTING 1 cup confectioners' sugar 1 sq. chocolate, melted 1 tbsp. butter 1 tsp. vanilla Add hot coffee to thin, and spread. APPLE FILLING OR FROSTING One large, sour apple, grated; white of 1 egg, beaten foamy ; granulated sugar to taste. ( Beat all together. When used as a frosting it is nice sprinkled over with a small amount of cocoanut. ORANGE FROSTING 1 cup of confectioners' sugar Moisten with clear orange juice. 50 MRS. MARVIN'S COCOANUT FROSTING FOR WASHINGTON PIE OR FOR CAKE 1 cup sugar }4 cup water Boil together until it spins a heavy thread. Pour immediately over the white of 1 egg beaten stiff, stirring constantly. When partially cool, stir in *4 CU P cocoanut, and spread on the cake while still soft. As soon as spread, dust thickly with cocoanut. CHOCOLATE FROSTING White of 1 egg beaten stiff. Add 1 square melted choco- late, 1 teaspoon vanilla, and powdered sugar to make it of the proper consistency. Spread, using the frosting as thin as can be used. PLAIN FROSTING 2 tbsp. boiling water y 2 tsp. flavoring Stir in confectioners' sugar until right to spread. Dip a silver knife in hot water to spread this or any frosting used. DELICIOUS FROSTING White of 1 egg beaten stiff 1 tsp. hot water 1 cup powdered sugar Stir together thoroughly and flavor to taste. BOILED FROSTING 1 cup granulated sugar White of egg beaten stiff %. cup water Boil sugar and water together without stirring 3 min- utes. Pour over the egg and beat until light and creamy. When partially cooled spread on the cake. CARAMEL FROSTING 1 cup brown sugar %. cup milk Boil until it threads, add 1 teaspoon butter, and flavor with vanilla. Stir a short time, and spread. COFFEE FROSTING 1 cup confectioner's sugar 1 scant tsp. cream Add strong coffee until it is right to spread. COOK BOOK 51 Puddings and Desserts I QUEEN OF PUDDINGS 1 qt. milk 1 cup sugar 1 pt. bread crumbs Butter size of an egg 4 eggs (yolks) Bake and when cold spread with a tart jelly. Beat whites of eggs to a stiff froth, add y 2 cup powdered sugar, flavor, and spread on the pudding. Brown in the oven. COCOANUT CRUMB PUDDING Put 1 pint bread crumbs from center of loaf with 1 cup prepared cocoanut in buttered pudding dish. Cover with 1 pint milk and let stand 1 hour. Beat yolks of 4 eggs with 2/3 cup sugar, and add to this another pint of milk. Pour over the softened crumbs, add 2 tbsp. melted butter, ^ tea- spoons salt, 1 teaspoon lemon extract, and blend all carefully together. Bake, standing in pan of hot water as custard, in moderate oven until firm almost to center. When cool, cover with meringue made from stiffly beaten whites of 4 eggs, to which add *4 CU P powdered sugar and y 2 teaspoon lemon. Brown delicately in oven. Serve hot or cold. INDIAN PUDDING Stir 4 tablespoons Indian meal into 1 cup molasses. Pour into 1 quart hot milk, and add }/2 cup sugar Pinch of salt 1 tsp. cinnamon Small piece of butter Scald all together and cool. Then add 2 beaten eggs, and bake 3 hours. When it begins to brown, pour x / 2 cup milk over the pudding. Serve hot with sugar and cream or with a pudding sauce. 52 MRS. MARVIN'S SNOW PUDDING Three tablespoons cornstarch stirred into a little cold water. To this add 1 pt. boiling water y 2 cup sugar Add the whites of 3 eggs, beaten stiff. Cook in double boiler and when thick, pour into dish to cool. Add y 2 tea- spoon lemon or orange extract. SAUCE TO SAME Yolks of 3 eggs 1 large cup milk y 2 cup sugar Cook in double boiler. Flavor. STEAMED PUDDING 1 cup molasses 1 tsp. cloves 1 cup suet, chopped fine 1 tsp. cinnamon 1 cup sweet milk y 2 tsp. allspice 1 cup raisins y 2 tsp. nutmeg 2y 2 cups flour (pastry) 1 tsp. soda Steam about 3 hours. Serve hot, with the following sauce, or with hard sauce : y 2 cup butter 2 eggs, well beaten 1 cup sugar 2 tsp. vanilla Beat the butter and sugar to a cream and add the eggs. Beat all together in double boiler. This pudding will keep for a long time in cold weather, and can be re-steamed when needed. CHOCOLATE PUDDING 1 cup cracked crumbs 1 sq. chocolate 1 cup sugar 1 egg 1 pt. scalded milk Pinch of salt Melt the chocolate in scalded milk with crumbs. Bake V/2 hours. Serve hot with pudding sauce. COOK BOOK 53 APPLE PUDDING Fill a buttered pudding dish nearly to the top with sliced apples. Pour over this a batter made of 1 tbsp. butter y 2 cup milk y 2 cup sugar 1 cup flour 1 egg 1 tsp. baking powder Bake in a moderate oven. Serve with sugar and cream or with a pudding sauce. APPLE DUMPLING Fill buttered pudding dish 2/3 full of apples, pared and sliced. Mix together thoroughly 1 cup flour 1 tsp. sugar 1 tsp. baking powder % cup butter y 2 tsp. salt Add l / 2 cup milk, and roll, or pat with the hands until it is right to fit the top of the pudding dish. Bake. PUDDING SAUCE 1 cup sugar 1 heaping tbsp. flour Stirred together. Pour in boiling water, stirring con- stantly, until it is the desired consistency. Flavor with vanilla. RICE PUDDING Cook y 2 cup of well-washed rice in double boiler until it becomes softened. Drain, add }i cup sugar, pinch of salt, 1 egg, and 1 quart milk. Bake slowly about 2 hours. PLAIN SPICED PUDDING y 2 cup butter V/2 cups flour 1 cup sugar Pinch of salt 1 egg y 2 tsp. each of cinnamon, 2/3 cup sour milk clove and allspice 1 tsp. soda Bake like any cake, and eat while warm. Whatever is left may be steamed. 54 MRS. MARVIN'S SAUCE FOR SAME Cream together 1 cup sugar and 1 tbsp. butter. Add 1 tsp. vanilla. Add the beaten yolks of 2 eggs, and last the whites of the eggs, beaten firm. COLD CABINET PUDDING Soak % box of gelatine in % cup cold water until soft. Beat yolks of 3 eggs and 3 tablespoons sugar with pinch of salt. Over this pour 1 pint hot milk and cook in double boiler until slightly thick. Add gelatine and when cool flavor strongly with lemon. Decorate a quart mold with candied cherries. Put in alternate layers of lady's-fingers, macaroons, cherries and custard. Let cool. Use %. pound each of lady's-fingers, macaroons, and candied cherries. DOWN-EAST PUDDING Butter pudding dish well and cover bottom of dish with sliced apples, sugared and sprinkled with small pieces of butter. Cover with layer of bread crumbs, sprinkled with a little cinnamon. Alternate the layers, having the crumbs on top. Over this pour a custard (uncooked) made of 1 pint milk, 2 eggs, pinch of salt, and J /> cup sugar. Bake slowly 2 hours. To be eaten hot with pudding sauce. This pudding may be varied by using some other kind of fruit. If a large pudding dish is used double the amount of custard. CRACKER CUSTARD PUDDING 1 qt. milk 1 cup sugar 3 crackers, rolled fine 1 tsp. lemon 4 eggs Pinch of salt Bake in moderate oven until it is all hardened, except a small place in the centre, which will harden in cooling. COOK BOOK 55 POMPADOUR PUDDING 1 qt. milk y 2 tsp. lemon extract 3 tbsp. cornstarch 1 cup sugar 3 eggs (yolks) Scald milk and add cornstarch, beaten yolks and sugar. Stir well and cook in double boiler until it thickens. Pour into pudding dish and frost with : 1 sq. chocolate 4 tbsp. milk y> cup sugar Whites of 3 eggs Melt chocolate in milk and add sugar and beaten whites of eggs.* Spread over pudding and place in hot oven to set the whites of the eggs. *Add few drops of vanilla. PINEAPPLE TAPIOCA Boil y 2 cup minute tapioca in \y 2 pints water until clear. When cool add 1 pint canned pineapple or 1 fresh pineapple cut in small pieces and sweetened. Serve with cream. APPLE TAPIOCA PUDDING Cook y 2 cup pearl tapioca with y teaspoon salt in double boiler until transparent. Fill buttered pudding dish 2/3 full of sliced sour apples. Sweeten apples slightly, and pour over it the cooked tapioca. Bake in moderate oven until apples are very soft. Serve hot or cold, with sugar and cream. COTTAGE PUDDING 2 eggs 2 heaping cups flour }i cup sugar 2 tsp. baking powder 3 tbsp. melted butter J /> tsp. salt 1 cup milk Eaten hot with pudding sauce. 56 MRS. MARVIN'S INDIAN MEAL TAPIOCA 3 cups milk, heated 2 tbsp. minute tapioca 2J/2 tbsp. Indian meal, stirred into 1 cup cold milk Salt y 2 tsp. cinnamon Stir these ingredients into the hot milk and add : 1 egg 1/3 cup sugar Bake in well-buttered pudding dish 2 hours. SAUCE FOR SAME Cream together y 2 cup butter, 1 cup sugar and 1 tea- spoon vanilla. Add 4 tablespoons of cream. CORNSTARCH PUDDING 1 pt. milk Pinch of salt 2 eggs 1 tbsp. cornstarch moistened Yz cup sugar with cold milk Cook in double boiler until thickened, flavor to taste, and serve warm or cold, with sugar and cream. CHARLOTTE RUSSE To make Charlotte russe add a little dissolved gelatine to sweetened and flavored whipped cream to keep it firm. Line a fancy dish, or individual glasses, as desired, with pieces of cake about the size of lady's fingers, cut from slices of sponge cake. Over the cake pile the whipped cream lightly. TAPIOCA CREAM Two and one-half tablespoons pearl tapioca covered with cold water and soaked over night. In the morning put tapioca in double boiler with 1 pint milk, Yi cup sugar and pinch of salt. Cook from 20 to 30 minutes, then add the beaten yolks of 2 eggs. Cook slightly and remove from fire. When cool beat the whites to a stiff froth and stir into the custard. Add 1 teaspoon vanilla or lemon. COOK BOOK 57 FRUIT CUSTARD PUDDING Use any canned or cooked fruit. Fill pudding dish about half full, using only a little juice. Make boiled cus- tard, using yolks of the eggs (see directions) and pour cus- tard over the fruit. While hot, drop the whites of the eggs, beaten stiff and sweetened, in spoonfuls over the pudding, and brown delicately in the oven. Serve cold. SPANISH CREAM Dissolve Yz box gelatine in \Yi pints milk 1 hour. Cook in double boiler. When very hot and gelatine is all dis- solved, stir in yolks of 3 eggs beaten with % cup sugar.* When done take from the stove, stir in beaten whites of 3 eggs and 1 teaspoon vanilla. Use egg beater and beat until the white of the eggs is reduced to small pieces. COFFEE JELLY One-half box gelatine soaked in Y CU P c °ld water until soft. Add 2/3 cup sugar, 1 pint boiling-hot coffee, and cool. NOTE: — Coffee jelly made from left-over coffee is of an inferior quality. Use extra care in preparing the coffee for jelly, using egg to clear it. Strain carefully on to the gelatine, and after stirring until it is all dissolved, allow it to settle, and strain again. ORANGE JELLY Y box gelatine Y* CU P c0 ^ water Wlien soft add 1 cup boiling water and stir until dis- solved. Add : 1 pt. orange juice 1 cup sugar Juice of 1 lemon Strain into cups or molds. *Cook only a short time after adding yolks, otherwise it will curdle. 58 MRS. MARVIN'S PRUNE WHIP One-half pound prunes cooked until soft. Remove stones and add ^ cup sugar. Beat together until smooth, then add the whites of 4 eggs beaten to a stiff froth, and beat all together. Bake in a buttered earthen dish 20 minutes. Serve with custard made from the yolks of the eggs, or with whipped cream. PRUNE-DATE PUDDING Stew Yi lb. prunes until soft; stone and chop. Add Yi lb. stoned chopped dates, Yz cup of English walnut meats chopped, and ^4 CU P sugar. Mix well and add the stiffly beaten whites of 3 eggs. Bake 20 minutes and serve cold with cream. CHOCOLATE CUSTARD 1 qt. milk, heated 1 sq. chocolate 1 cup sugar 2 tbsp. cornstarch Cook in double boiler. When thickened to the consist- ency of heavy cream, remove from the fire, add 1 teaspoon vanilla and pour into individual glasses. Pour through wire strainer if it is not entirely smooth. Serve cold. CARAMEL CUSTARD 1 cup granulated sugar 5 eggs 1 qt. milk 1 tsp. vanilla Heat milk in double boiler till it skims over. Put sugar in sauce pan over hot fire, and when it begins to melt stir constantly. When it is smooth brown syrup, stir into the milk. Beat yolks of eggs and add to mixture. Add the vanilla. Bake like any custard in pan of hot water, either as a whole, or in individual cups. When cool, make meringue of whites, and brown in oven. If preferred with- out the meringue, use 4 eggs for custard. COOK BOOK 59 BOILED CUSTARD 1 pt. milk Pinch of salt *3 eggs (yolks) y 2 tsp. flavoring Y2 cup sugar Heat milk in double boiler and pour it over the beaten eggs, sugar and salt. Return to double boiler and stir con- stantly until it begins to thicken. Remove from fire, flavor and strain. *Two eggs may be used for the same amount of milk or 1 egg and 1 teaspoon cornstarch. NOTE: — Boiled custard should be watched carefully, for it curdles if left to cook a moment too long. When curdling occurs, beat the custard with egg beater to restore it to smoothness. ORANGE PUDDING Pour cold boiled custard made with the yolks of eggs over oranges cut into small pieces. Cover with meringue made with whites of the eggs and brown slightly in the oven. If subjected to much heat oranges become bitter. BAKED APPLES WITH CREAM Pare large sour apples and remove cores, leaving apples whole. Place in a large, shallow pan, and fill the cavities with sugar. Pour 1 cup hot water into dish. Bake the apples slowly in order to preserve the shape. When baked soft, lift out each apple carefully with a large spoon, and arrange on a fancy dish. If any juice is left in pan, pour into cavities of the apples. Serve hot or cold with cream. WHIPPED CREAM Beat the cream until it is nearly thick enough to use, then sweeten to taste with powdered sugar, and flavor with vanilla. Continue to beat until it is of the desired con- sistency. Vanilla flavoring is much better than lemon for whipped cream. 60 MRS. MARVIN'S FRUIT WHIP 1 cup water Pinch of salt Y^ cup orange juice Sugar to taste y$ cup lemon juice 3 eggs (whites) 3 tbsp. cornstarch Put water, fruit juice and salt in double boiler. When hot thicken with the cornstarch dissolved in a little cold water, and cook 10 minutes. Add the sugar and the whites of the eggs beaten foamy. Remove at once from fire. Serve cold with a boiled custard made with the yolks of the eggs. CUP CUSTARD 1 pt. milk 2 eggs, beaten slightly */2 cup sugar % tsp. grated nutmeg Pinch of salt Mix thoroughly and pour into custard cups. Grate a slight sprinkling of nutmeg over the top of each custard, place the cups in a pan of hot water, and bake in a moderate oven. Test by shaking the cup very slightly. When the custard is set all but a small place in the centre, remove from oven. CAKE CUSTARD PUDDING Fill pudding dish half full of pieces of stale cake, pour over this a boiled custard made with the yolks of eggs. Use whites of eggs for meringue, and brown in oven. Serve cold. FRUIT CREAM 1 pt. thick, sweet cream 5 bananas 5 good-sized oranges y 2 pineapple Cut pineapple into small pieces. Remove pulp of oranges with orange spoon, keeping pieces unbroken, when possible. Drain the juice from both through a wire strainer, sweeten a little, then add to the cold juice half a box of gela- tine dissolved in a little hot water. When jellied, beat lightly with a fork. Whip the cream very stiff and sugar to taste — 3 or 4 tablespoons powdered sugar. Slice the bananas and add with the rest of fruit and jelly to the cream. Mix all together lightly with a fork and you have a most de- licious dessert. Serve the same day. COOK BOOK 61 MARSHMALLOW CREAM y 2 pt. thick cream y 2 cup English walnuts 54 lb. plain marshmallows Whip the cream and flavor with powdered sugar and vanilla extract. Add the marshmallows and the English walnuts, both cut into small pieces. Color slightly with Burnett's leaf green color paste. RASPBERRY CHARLOTTE 1 loaf baker's bread (fresh) 1-qt. can red raspberries Mash the fruit. Slice the bread very thin (not using the crust) and cover the bottom of a brick-shaped mould — or any dish preferred — with a layer of bread and the fruit alternating, pressing down with a spoon. Have the last layer of berries. Put in a cold place and let stand a few hours. Serve with whipped cream. (Very rich dessert.) DESSERT One cup coarsely chopped English walnuts, added to 1 pint whipped cream (sweetened and flavored) and poured over 1 dozen lady's fingers, makes a nice dessert which may be easily prepared. STRAWBERRY DESSERT Crush fresh strawberries and sweeten to taste. Pour over slices of sponge cake and cover with whipped cream. Do not cover cake with strawberries until time to serve dessert because the juice moistens the cake too much if allowed to stand any length of time. RASPBERRY DESSERT Beat whites of 2 eggs until firm, then add 4 tablespoons raspberry jam. Serve with whipped cream. DESSERT Over sliced bananas pour canned pineapple and cover with whipped cream. NOTE: — Canned pineapple is delicious, and may be used in such a variety of ways that special directions for canning it are given under "Canning." 62 MRS. MARVIN'S Pudding Sauces PUDDING SAUCE Two tablespoons melted butter and 2/3 cup powdered sugar. When cold add 1 well-beaten egg and 1 teaspoon vanilla. PUDDING SAUCE Melt 1 heaping tablespoon butter and add 2 tablespoons flour. Stir together until smooth, then add V/ 2 cups hot water. When well thickened, add \y 2 cups brown sugar, juice of y 2 lemon and a little nutmeg. LEMON PUDDING SAUCE 2 cups sugar 2 eggs, well beaten Juice of 2 lemons Cook in double boiler for 5 or ten minutes, stirring occa- sionally. PUDDING SAUCE Beat 1 e.gg and 1 cup sugar. Boil y 2 cup milk and pour over the egg and sugar. Stir and flavor to taste. PUDDING SAUCE 1 cup hot water 1 tsp, cornstarch moistened 1 cup sugar in a little cold water Boil all together until thickened. Add small piece of butter, and flavor to taste. HARD SAUCE y 2 cup butter 1 tsp. vanilla 1 cup confectioners' sugar Rub the butter and sugar together until well creamed, then add the vanilla. Set in a cool place until it is very hard. Serve it in a compact state or shave it in thin slices, and place on a fancy dish. COOK BOOK 63 AN EGG PUDDING SAUCE 2 eggs beaten light 1 tsp. vanilla \y 2 cups sugar Pinch of salt Juice of l /2 lemon Stir all together in double boiler and add enough boiling water to make it the consistency of molasses. Stir occa- sionally. When heated it should be foamy. Very rich, best served with a plain pudding. FOAM SAUCE Boil together 1 cup each of sugar and water. Mix thor- oughly 1 tablespoon flour, a little cold water and the yolk of 1 egg, and stir into the boiling syrup until it thickens. Beat the white of 1 egg until firm, and turn the mixture into it, beating rapidly. Add a pinch of salt and a small piece of butter. Flavor with vanilla or with lemon juice. 64 MRS. MARVIN'S Pies PIE CRUST 1 cup flour 1 mixing spoon lard 34 tsp. baking powder 2 tbsp. cold water 34 tsp. salt For some time before making pie crust leave the lard pail in a warm place. This is directly contrary to the reg- ulation rule for pie crust, which almost invariably reads, "Have all materials as cold as possible." Using the lard warmed, follow directions carefully if you wish to make the tenderest possible pie crust. Put all the ingredients but the water into a large mixing bowl, and mix together with the hands. Herein lies the whole secret. When the lard is "well" rubbed into the flour do not stop. Continue manipu- lating with the hands until you have a creamy mixture re- sembling butter and sugar when well creamed together. This is neither a difficult process, nor a long one (provided the lard is not cold) and the results are highly satisfactory. When ingredients are thoroughly creamed together, with no loose particles, add the cold water, and cut it in with a knife or with the edge of the spoon. At the last, add a small handful of flour to bring it together, and it is ready for use. TARTS This rule for pie crust makes excellent tarts. If you wish to have tarts a little out of the ordinary, cook the small rounds cut from the centers, and when the tarts are filled, place one of the rounds, or circles, on top of the filling to each tart. CHEESE STRAWS Mix together : 1 cup flour Pinch of salt 2 cups grated cheese 1 tsp. baking powder 1 tbsp. melted butter Mix with cold water until it is like pie crust. Roll out thin, cut in strips, and bake. COOK BOOK 65 LEMON PIE Juice of 1 lemon, and part of 1 tbsp. cornstarch the grated rind if wished 1 cup boiling water 1 cup sugar Pinch of salt Butter size of an egg 2 eggs Cook in double boiler until thickened. Pour into deep pie plate lined with pie crust already baked and cooled. Just before serving, sift confectioners' sugar over the top. Serve fresh. EXTRA LEMON PIE Juice of 1 lemon 2 tbsp. flour stirred into the Grated rind of ]/ 2 lemon sugar 1 whole egg 1 small cup hot water 3 yolks Pinch of salt 1 cup sugar Cook in double boiler. FROSTING Whites of 3 eggs beaten to a stiff froth, and 4 table- spoons sugar. Spread on pie, and brown in oven. ORANGE PIE Follow directions for lemon pie, substituting orange juice for lemon juice. Use juice of 1J>2 oranges, and grated rind of '/£ orange. NOTE: — When baking pie crust without any filling, prick the crust with a fork in a large number of places before baking. This prevents the heat from drawing it away from the edge of the plate. CREAMY LEMON PIE 1 cup sugar Juice of 1 large lemon 1 cup milk Yolks of 2 eggs 2 tbsp. flour Mix flour with a little of the cold milk and add to milk and sugar in double boiler. Cook until thick, then add juice of lemon and yolks of 2 eggs beaten slightly. Pour into plate lined with a baked crust, and use whites of eggs for meringue. 66 MRS. MARVIN'S CUSTARD PIE 2 eggs 1 pt. milk J4 cup sugar Salt Add a small amount of nutmeg, and just before putting pie into the oven, sprinkle a little nutmeg over the top. Bake with one crust. SQUASH PIE 1 large cup squash 1 large cup milk Stir together and strain. 1 egg Sugar to taste Salt Season with grated nutmeg Bake with one crust. COCOANUT PIE %. lb. prepared cocoanut 1 cup milk 2 eggs Butter size of half an egg 24 cup sugar Rub the bottom crust of the pie with part of the un- beaten white of an egg to prevent the crust from becoming soaked with the custard. Bake without an upper crust. PINEAPPLE PIE 1 pineapple shredded or cut 1 cup water in very small pieces 2 tbsp. flour 1 cup sugar Small piece of butter 2 eggs Bake with 2 crusts. This makes two pies. CREAM FILLING FOR PIE 1 pt. milk Salt 2 eggs (yolks) 1 tbsp. cornstarch y cup sugar 1 tsp. flavoring Cook in double boiler until thick. Pour into deep pie plate lined with baked pie crust. Use the whites of the eggs for meringue and brown in oven. COOK BOOK 67 CRANBERRY-RAISIN PIE Y2 cup chopped raisins 1 cup chopped cranberries (measured after chop- 1 cup sugar ping) y 2 cup hot water Boil together 10 minutes, cool, and add 1 tsp. vanilla. Bake with 2 crusts. This makes 1 pie. "CONNECTICUT" PIE Fill pie plate with sliced apples, using no under crust. Do not sweeten or season the apples. Cover with pie crust and bake. While still hot, carefully remove the crust (use griddle-cake turner) and place it upside down on another plate. Season the apple to taste, and spread it over the inverted crust. Dot generously with small pieces of butter and place in the oven long enough to melt butter. Serve hot. Eaten with whipped cream this is especially rich. PRUNE PIE 2 cups prunes, after stewing Remove stones, crush the prunes, and add juice of y 2 lemon and Ya cu P sugar. Stir together thoroughly and bake with 2 crusts. This makes 1 pie. SOUR CREAM PIE 1 cup sour cream Pinch of salt 1 cup sugar 1 cup raisins, chopped fine 1 egg Bake with two crusts. CUSTARD-PRUNE PIE To make 1 pie, take \y 2 cups stewed prunes, cut them in halves, remove the pits, and lay into deep plate lined with piecrust. Beat together : 1 egg 1 cup milk Y cup sugar A little nutmeg Pour this over the prunes, and bake pie without an upper crust. 68 MRS. MARVIN'S FIG PIE Chop 1 pound figs and boil in 1 pint water until soft. Add: y 2 lb. chopped raisins Juice of iy 2 lemons \ l / 2 cups sugar Bake with 2 crusts. This makes two thick pies. 1 or 2 eggs Butter size of an tgg GRANDMA'S MINCE MEAT 4 lbs. beef, boiled and chopped 1 pan apples (after par- ing), chopped fine 1 tsp. cinnamon 1 tsp. allspice 1 tsp. mace 1 scant tsp. cloves Put away in fruit jars what is not wanted for immediate use. When opened thin with a small amount of cold coffee and a little cider vinegar. 2 cups molasses 2 cups boiled cider 4 cups sugar Meat broth, 1 or 2 cups 1 pt. coffee Salt if needed % tsp. black pepper FRUIT MINCE MEAT 3 lbs. lean beef 1 lb. suet 1 peck apples 2 lbs. raisins 1 lb. currants y 2 lb. citron % lb. preserved orange peel Y\ lb. preserved lemon peel 2 cups boiled cider 1 cup water Broth the meat was boiled in 3 lbs. brown sugar 1 lb. white sugar 2 tbsp. cinnamon 1 dessertsp. cloves Salt to taste Keep in glass jars. This makes about 8 quarts. COOK BOOK 69 Candy MAPLE CREAM CANDY 4 cups light brown sugar 1 tsp. butter l / 2 cup milk 1 tsp. vanilla 1 cup chopped nut meats Boil sugar and milk until it hardens in water. Add butter and vanilla, and lastly the nuts. Pour into buttered tin, cool, and cut in squares. PEPPERMINTS 2 cups sugar 5 drops oil of peppermint l / 2 cup water Boil sugar and water 3 minutes without stirring. Add peppermint, beat till creamy, with dish in cold water. When just right to drop, place dish in hot water or the mixture will harden too quickly. Drop on unbuttered tins. FUDGE 2 cups sugar Butter size of walnut 2 sq. chocolate 1 tsp. vanilla y 2 cup milk Add butter and vanilla the last thing before removing from fire. Cook ingredients until the candy folds together in cold water, not until it becomes brittle. FRUIT FUDGE Make fudge according to above rule, and after removing from the fire add from l /^ to l / 2 cup of each of the following cut in small pieces : Raisins Prepared cocoanut Dates English walnuts Figs Almonds Marshmallows Candied cherries Pineapple (without juice) 70 MRS. MARVIN'S COCOANUT CREAM CARAMELS One-fourth-pound package of cocoanut chopped very- fine or put through the meat chopper. Boil together 2 cups sugar and Yz cup water without stirring, until it folds together firmly when tested in cold water. Remove from fire, allow it to stand a moment, then add 1 tsp. vanilla and the chopped cocoanut. Pour it into a buttered tin and press until smooth. Mark it in squares while it is warm. When cold break it apart, and, if wished, roll each square in a piece of waxed paper, like caramels. FRUIT GLACE 2 cups sugar y% tsp. cream of tartar 1 cup boiling water When it reaches the boiling point boil without stirring until it hardens in cold water. Place nuts, figs, dates, or any fruit desired in a buttered (oblong) pan, and over these pour the syrup. Use English walnuts alone, if preferred. PEANUT BRITTLE Melt 1 pound granulated sugar over hot fire, stirring constantly to prevent burning. Add 1 cup chopped peanuts. Pour into buttered tin, and when cold, break in pieces CREAMY CANDY 2 cups sugar 3 tbsp. milk Melt sugar and add coloring at once. Boil without stirring until it folds quite firm in water. Remove from stove and let it cool while getting ready to add butter size of an egg, pinch of salt, flavoring, and y 2 cup English wal- nuts broken (not fine). Stir until it is nearly creamed, and pour into a buttered pan. Very nice to make the rule three times and pour one layer over another. Color 1 part green and flavor with pistachio ; another part pink, and flavor with wintergreen, and another part chocolate and flavor with vanilla. COOK BOOK 71 CANDY LOAF 1 cup molasses 1 tsp. vanilla \y 2 cups sugar y 2 lb. figs or dates, cut fine yi tsp. soda 3 lbs. mixed nuts, cut fine Y* cup butter "■ * Boil molasses and sugar until brittle when tested in cold water, then add soda. Remove from fire, stir in vanilla, figs (or dates), and nuts. Pack in buttered bread tin. Slice in 24 hours. CREAM WALNUTS Stir powdered sugar into the white of an egg until it is thick enough to shape. Flavor with vanilla. Roll small pieces into balls, and press y> of an English walnut on each side. Vary by using yolk instead of white of egg if you wish a different color. Or add a little melted chocolate to the white for chocolate cream walnuts. PRESERVED ORANGE PEEL Soak orange peel in cold water for a week, changing the water every day. Pour off water, put orange peel into hot water and boil until tender, then press out all of the water, and cut into small pieces. Use 1 coffee cup sugar to 6 oranges. Dissolve sugar in water, and boil without stirring until it hardens in cold water. Add the orange peel and cook until the moisture is absorbed, and the syrup candies on the spoon. Place on buttered plates, and sprinkle with confec- tioners' sugar. If liked sweeter, use a large amount of sugar. FONDANT 2 cups sugar J / 2 cup water Dissolve, and boil without stirring until it folds to- gether quite firm when tested in water. Pour into a large unbuttered platter, and after it has stood about 2 minutes stir with a spoon, bringing it all in from the edges. Con- tinue stirring until it thickens too much to stir easily, then 72 MRS. MARVIN'S set in cold place until it is cool enough to handle, but not cold. Mold in the hands for some time into 1 large or 2 smaller balls, and set away again, leaving it until it is quite cold. Now it is ready for the candy, although the cooking teacher, through whom this receipt was indirectly received, stated that candy makers do not use fondant until it is at least a month old. Decide how many flavors you wish to use, and divide the fondant into a corresponding number of pieces. Flavor each lump to taste, vanilla, orange, pepper- mint, wintergreen, etc., and shape into pieces the size you wish to dip. Cover l / 2 English walnut in each piece of vanilla-flavored fondant. For the chocolate for this amount of candy, buy l / 2 pound of coating chocolate. Put the choc- olate in double boiler without any water, and let it melt down, being careful that the hot water in the lower part of the double boiler does not boil. When the chocolate is melted, dip the pieces of candy and drop them on waxed paper. Leave until quite cold, and they can easily be re- moved from the paper. FILLED DATES Carefully remove the pits from perfect dates. Inside each date place an utfsalted peanut, press together again, and roll in powdered sugar. POPCORN BALLS \ l / 2 cups molasses 1 tbsp. vinegar Boil together until it hardens in water; add % teaspoon soda. Pour it over 6 quarts popped corn, and shaped into balls as soon as it is cool enough to handle. Butter the hands well before shaping the balls. COOK BOOK 73 Ice-Cream and Sherbet STRAWBERRY ICE 2 boxes strawberries Juice of 2 lemons 3 cups sugar Whites of 3 eggs 1 qt. water Mash and strain the berries to get the seeds out. Add beaten whites of eggs the last thing or when the ice is half frozen. PINEAPPLE SHERBET Juice of 1 medium-sized pineapple. Juice of V/2 lemon. Add enough cold water to make 1 pint. 2 cups sugar 1 qt. milk COFFEE ICE-CREAM To one quart of ice-cream add l / 2 cup strong coffee. PINEAPPLE ICE-CREAM For 1 quart ice-cream use 1 medium-sized pineapple grated, and juice of 1 lemon. STRAWBERRY ICE-CREAM l / 2 pt. cream 1 cup sugar V/ 2 pts. milk 1 cup strawberry juice PEACH ICE-CREAM 34 to 1/3 qt. of cream l l A cups sugar Add milk to make 1 qt. 1 cup peach after pressing through a strainer 74 MRS. MARVIN'S VANILLA ICE-CREAM 1 pt. cream 2 cups sugar \y 2 qts. milk 1 tbsp. vanilla BANANA ICE-CREAM To 1 qt. plain ice-cream add 1 cup banana, measured after straining or crushing. COLLEGE ICE Over "Vanilla Ice-Cream" pour crushed and sweetened fruit of any kind desired. Fresh fruit is preferable, but canned fruits are excellent provided they are "home-made." CHOCOLATE ICE-CREAM To one quart of plain ice-cream add 1 square of choco- late thoroughly softened, and 1 teaspoon vanilla. LEMON SHERBET Juice of 4 lemons 1 qt. milk 2 heaping cups sugar 1 pt. water Drinks Stir lemon juice, water and sugar together and pour into the freezer. Add the milk the last thing and begin to freeze immediately. CHOCOLATE "Barker's Hasty Lunch Chocolate" makes the most de- licious drink of any chocolate I have used. If lump choc- olate is used, follow directions given below : 1 sq. chocolate 2 tbsp. water 2 tbsp. sugar Pinch of salt Boil until smooth, stirring constantly. Add : 1 pt. boiling water 1 pt. hot milk If liked richer, use all milk and 2 squares chocolate. COOK BOOK 75 EGG CHOCOLATE y 2 lb. "Barker's Hasty 1 lb. sugar Lunch" chocolate 1 pt. water Boil together for 10 minutes, stirring often to prevent burning. Keep in cool place. Beat well 1 egg, add cream if desired, fill the glass with milk, and stir in 2 teaspoons of the chocolate. RASPBERRY SHRUB Take any quantity of raspberries desired. Cover with strong vinegar, and let stand over night. In the morning strain and add a pint of sugar to a pint of juice. Boil 20 minutes and skim. Bottle when cold. Use as lime juice, adding 1 or 2 teaspoons to glass of water, according to taste, and sweeten more if desired. Fine summer drink. GRAPE JUICE Stem and wash grapes. For each 4 quarts allow 1 cup of water, and scald so that the pulp and skin will separate. Let drip in jelly bag over night, and in the morning meas- ure. To each quart of juice add Y cup sugar. Bring to the boiling point and bottle at once. When thoroughly cold, press down stopples, turn bottles upside down and dip 2 or 3 times in melted paraffin. LEMONADE Lemonade in which a little nutmeg has been grated is pleasant to the taste, and less likely to cause indigestion at night. ICED TEA To 1 quart cold tea add juice of 1 lemon, add y 2 lemon sliced thin. Sweeten to taste, and a few minutes before serving, add ice. NOTE: — Some people prefer to make lemonade and add a small amount of cold tea. 76 MRS. MARVIN'S RASPBERRY LEMONADE OR FRUIT PUNCH (For 75 or 80 People) 4 doz. lemons 1 cup strong tea 2 oranges, quartered and 2 bananas, cut into small sliced very thin cubes 1 cup raspberry syrup Extract the lemon juice the night before, sweeten, and put it into a jar or jug to keep the strength. Into the punch bowl put a piece of ice about as large as a brick, pour in the lemon juice with an equal amount of water or a little more. Add the other ingredients, and more sugar if needed. This quantity ought to make enough lemonade for 3 glasses apiece for 80 people. NOTE : — I have not made the full quantity at any time, but have made less, being very careful to keep to the propor- tions, and it is a very fine beverage. — The Author. AMBROSA 1 grape fruit, prepared as for 4 oranges, prepared by re- serving moving pulp with orange 1 pineapple, shredded or cut spoon * 1 qt. strawberries Sugar each kind of fruit as 2 lemons, pared and sliced prepared thin 3 qts. water When fruit is all prepared mix it together in large bowl and let it stand several hours, then add water and more sugar if desired, and serve in small lemonade glasses like an ice. *If strawberries are not in season, substitute some other fruit. FRUIT MIXTURE Use fruit formula given for Fruit Salad as a winter sauce. COOK BOOK 77 Canning and Preserving CANNING Use first quality fruit and prepare it carefully. Measure it when ready for the kettle. Add hot water to barely cover fruit, or if much juice is liked, use more hot water. Allow the fruit to come to the boiling point, and, if pears, peaches, or kindred fruit, allow them to boil slowly until tender when tried with a fork. Strawberries, raspberries and tomatoes require very little cooking. When fruit is cooked sufficiently, add sugar and let it boil up again, when it is ready for the jars. One cup of sugar to 1 quart of fruit is the general rule, and one soon learns which fruits require more sugar. (Plums are a notable example.) There are two ways, equally good, of filling jars without breaking them. The first, most generally used, is to roll the jar in very warm water, place a silver spoon in the jar, and fill with the boiling fruit. The following way is sometimes more convenient, and s quite as good. Wring a cloth (an old Turkish towel folded crosswise is good) from a pan of cold water. Smooth out, leaving it double, place the jar in the centre of the cloth, and bring the cloth up around the sides of the jar, about half way to the top. Use a silver spoon in the jar, as for other method. In either case, fill the fruit rather slowly for the first two cups. After jar is filled and cover screwed on, test by turn- ing upside down. If the juice leaks out, remove the top of the jar and add another rubber (making two on the jar). This usually remedies the trouble, but if not, it is well to try another cover, for the Mason jar covers frequently become bent. It is a saving in the end to use new rubbers each year. In some places these can be procured by the pound, making the cost very slight, even where a large amount of canning |&is done. In setting away the jars to cool, leave spaces be- Htween so that no jar shall touch another. 78 MRS. MARVIN'S CANNED PINEAPPLE Cut pineapples in circles, or rounds with carving knife. Peel with sharp apple knife, and remove the "eyes." Slash all the way around from circumference to the core at the centre, then cut around the circle until reaching the centre. This leaves the pineapple in small pieces. Measure the fruit and allow 1 cup of sugar for each quart. Cover with boiling water and let it boil (covered) until tender, then add sugar, let it come to the boiling point, and can at once. CRAB-APPLE JELLY Wash the fruit and cut into small pieces, without paring or coring. Barely cover with cold water and set on stove. Boil and mash them until soft, then drain in a bag over night. In the morning measure the juice, and add an equal amount of sugar, and boil until it jellies. CANNED CORN 9 cups sweet corn 1 cup sugar 1 cup salt 1 cup water Boil together 5 minutes. Put in cans and seal. Keep in dark place. Freshen before using. RHUBARB JELLY Cut the stalks (after washing) in small pieces, but do not peel. Add water to barely cover, cook until tender, and drain in jelly bag. Boil juice 20 minutes, add sugar, in equal quantity, and boil until it jellies. GRAPE JELLY Wash and drain grapes that are not quite ripe and heat in kettle without adding water. Mash the heated grapes until skins are broken, then drain in jelly bag, and use juice, following directions for currant jelly. CURRANT JELLY Mash currants, using those not too ripe, and drain in a jelly bag over night in a cool place. In the morning measure the juice, and allow 1 quart of sugar to each quart of juice. Boil the juice 20 minutes and skim thoroughly. Add the sugar, and when it reaches the boiling point allow it to boil COOK BOOK 79 3 to 5 minutes. Strain through fine wire strainer into glasses, and when cold cover with jelly wax. Equal parts of currants and raspberries make a delicious jelly. RASPBERRY OR BLACKBERRY JAM (Mrs. Lincoln) Pick over and mash the fruit; allow 1 pound of sugar to 1 pound of fruit. Put the fruit and one quarter of the sugar into a granite or porcelain kettle; when boiling, add another quarter of the sugar, boil again, add more sugar, and when all is used let it boil till it hardens on the spoon in the air. Cooking in only a little sugar at a time prevents the fruit from becoming hard. PRUNE MARMALADE 2y 2 lbs. prunes, cooked and 6 fine, large cooking apples, stoned pared and sliced Juice of 4 lemons 2 cups sugar Simmer together until apple is thoroughly cooked, tak- ing care that there is sufficient water to keep from scorching, then beat through a coarse strainer and set away in jars to keep for use. GREEN TOMATO PRESERVE Allow 1 pound sugar to 1 pound of tomato, sliced, and add 2 sliced lemons to each pound of fruit. Cook slowly until the tomato is transparent and very tender. CRANBERRIES Put 1 pint washed cranberries in a granite saucepan, add: 1 cup sugar Yz cup water After they begin to boil, cook 10 minutes, closely cov- ered, without stirring. They will be jellied when cool. APPLE SAUCE Over freshly pared and sliced apples pour boiling water, and cook rapidly until tender, without stirring. Add 1 cup sugar for each quart of fruit, stir it in thoroughly and allow apple sauce to come to a boil. NOTE :— Core apples carefully in order that no pieces of the hull may be left. 80 MRS. MARVIN'S COOK BOOK HOW TO COOK RHUBARB Wash rhubarb stalks and cut into small pieces without peeling. Cover with boiling water and let stand for 5 min- utes, then drain off the water. This takes away the strong acid taste which requires so much sugar to overcome if it is left in. Cover rhubarb again with boiling water and pour over it all the sugar that is to be used for sweetening, but do not stir. Set it back on the stove where it will simmer, but not boil, and allow it to cook for 2, 3, or even 4 hours, and you will have a fine sauce. This keeps perfectly when canned hot. GRAPE FRUIT Cut fruit in halves crosswise, and with a sharp knife, cut all of the way around each division. Remove the pulp and squeeze out the remaining juice. Be careful not to take any of the membranes that form the partitions, because they are bitter. Cover fruit with sugar, and let it stand in a cool place several hours. Serve in lemonade cups with candied cherries on top. Now, good digestion wait on appetite, And health on both. — Macbeth. APPENDIX A word of advice : To be a really good housekeeper one should see that all food supplies are replenished before the store is exhausted. An excellent way is to have paper and pencil alwa) in one — not "a" — convenient place; whenever, in cooki. - r , there is enough left of a given article for use only one or two times more, write the name of the article at once, and do not try to depend on the memory. In this way one can easily keep every needed supply on hand, and avoid the epithet, "borrowing neighbor." Neither a borrower, nor a lender be ; For loan oft loses both itself and friend, And borrowing dulls the edge of husbandry. — Hamlet, Prince of Denmark. One copy del. to Oat. Div. Mm 24 isjft LIBRARY OF CONGRESS oMan's test of a good housekeeper is the kind of a dinner she can cook